HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°; grease and flour a 10-12 cup Bundt pan. Place 2 cups brown sugar in a large bowl; break up any lumps. Add the oil, pumpkin puree, and eggs; whisk together until smooth. Sift the flour, baking soda, 2 teaspoons cinnamon, ginger, cardamom, and cloves over the pumpkin mixture. Add the chocolate chips and fold until the batter is evenly mixed and no streaks remain. In a small bowl, combine the remaining 1/3 cup brown sugar and remaining 1/4 teaspoon cinnamon with the walnuts. Rub together with your fingertips until well blended. Pour half of the pumpkin batter into the prepared pan. Sprinkle the walnut mixture over the top of the batter, trying to keep it in the center. Cover with the remaining batter. Bake for 60-70 minutes, until a pick comes out clean. Let cake cool in the pan for about 10 minutes. Then turn the cake onto a rack to cool completely.,. Sprinkle with powdered sugar, if desired.
Cook bacon in heavy large skillet over medium-high heat until almost crisp, about 7 minutes;drain excess fat from skillet. Add garlic and cook until bacon is crisp, about 3 minutes. Preheat oven to 350 degrees. Using electric mixer, beat cream cheese until smooth; add half and half and beat until combined. Stir in bacon mixture, blue cheese and chives. Transfer to 2-cup ovenproof baking dish; cover with foil. (Can be prepared 1 day ahead. Bring to room temperature before continuing.). Bake until heated through, about 30 minutes. Sprinkle with chopped almonds and serve.
Combine mince, onion, garlic, paste, lime juice, coriander, coconut milk and breadcrumbs in a bowl. (If using panko i reserve just enough flakes to pat on outside of patties just before cooking.) mix well until all ingredients are combined. With damp hands shape mixture into patties, refrigerate for about 10 Min's or until patties are firm. Heat about 2 tablespoons olive oil in a large frying pan, (if using panko this is where I add remaining flakes to the outside of patties) shallow-fry patties until browned on both sides and cooked through. Serve with chili sauce. Chili sauce. Combine all the chili sauce ingredients in a small saucepan and stir over heat until sugar dissolves, pour into small serving bowl and serve.
In blender, combine gelatin, boiling water, vanilla, lemon juice and cottage cheese. Blend until smooth. Stir in pineapple, including juice. Fold in whipped topping. Pour into 9 x 13" baking dish. Sprinkle graham cracker crumbs on top. Refrigerate 2 hours before serving.
Place the eggplant cubes in a large bowl, sprinkle them with the salt, and add cool water to cover. Place a saucer or bowl on top to keep eggplant submerged. Let soak 30 to 45 minutes, then drain, rinse, and dry on paperr towels. Whisk together the remaining ingredients EXCEPT the garlic and the oil in a small bowl and set it aside. Heat the vegetable oil in a large skillet or wok on medium-high heat. Add the dried eggplant cubes and stir-fry until tender and browning, about 5 to 10 minutes. Add the minced garlic during the last 30 seconds of stir-frying. Pour in the sauce ingredients from the small bowl, cook and stir until the sauce has thickened and coated the eggplant. Serve hot!
In a zip-top bag, combine bread flour, whole wheat flour, salt and butter. Place in freezer for 1 hour. Place a 10-12" cast iron skillet over high heat. Add 1 tbsp vegetable oil. When it shimmers, cook chicken pieces (in batches, if necessary to avoid crowding) along with 1 tsp kosher salt. When cooked through but not browned, transfer to a large bowl and set aside. Return pan to heat, but reduce to medium. Add another 1 tbsp oil, then add onions, mushrooms, carrots, celery and garlic, as well as 1 1/2 tsp kosher salt, black pepper, dried thyme and dried tarragon. Cook, stirring often, until onions are wilted, about 4 minutes. Add butter. When melted, sprinkle over flour and stir well for 1-2 minutes to cook out the raw-flour taste. Slowly stir in chicken broth and milk. Bring to a simmer and cook 3 minutes until thickened. Off heat, return chicken to sauce, along with peas, fresh thyme and fresh tarragon. Place a large flat lid on top of the skillet and set aside. Dump the flour-butter mixture onto a clean counter. Using a bench scraper, chop into the mixture until the butter is reduced to the size of peas. Sprinkle ice water over the mixture 1-2 tbsp at a time, then fold in with bench scraper. Once 8-10 tbsp of water is incorporated, and the flour is starting to form clumps, scrape the mixture together into a 4" square pile, and start whacking it with a rolling pin, until it forms a 12x4" rectangle. Fold in thirds and repeat. If the butter starts to feel soft, place a baking sheet (which you previously stored in the freezer) on top, then place ice packs or zip-top bags of ice on the sheet pan, for 5-6 minutes, until it firms up again. After 4 repeats of the letter fold above, the last will be a book fold - fold both ends into the center, then fold in half at the resultant seam. Wrap tightly in parchment paper and refrigerate 1 hour. Preheat oven to 425°F. Set 4 16-ounce souffle dishes or onion soup crocks on a baking sheet. Beat together egg wash and have standing by. Cut dough in half; roll one piece out to about 1/4" thick, using bench flour as necessary to avoid sticking. Find a pot lid a little wider than your dishes and use it to trace out two circles from the dough; repeat with the other piece. Brush each disk with egg wash. Fill dishes almost to the top with chicken mixture. Top each with a disk of dough, egg wash side down. Brush the exposed tops with more egg wash. Bake in preheated oven 15 minutes, then rotate pan 180°, lower heat to 400F and cook another 15-20 minutes until tops are deep brown and crispy. Cool on a rack 10-15 minutes before serving.
Bring large pot of water to a boil. add noodles and chicken. cook for 8 minutes or until chicken is done and noodles are tender. add broccoli after 6 minutes. Drain and return to pot. Add broth, cream cheese, and mayonnaise. Heat just to a simmer on medium-low heat. Simmer for 2 to 3 minutes stirring constantly until cream cheese is melted and sauce is well blended. Add shredded cheese, stir for 1 minute or until melted. sprinkle with fresh parsley if desired.
FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden. This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding. Season with salt, pepper, and cayenne, if desired. In a separate pan, brown the hamburger. Season with salt, pepper, and cayenne, if desired. Mix the cabbage/onion with the hamburger thoroughly. You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly. Ad to flour mixture; add eggs. Beat at low speed for 1/2 minute, then three minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball, and place in a greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch down and cover; let rest 10 minutes. ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch. Cut into squares of 3 inches by 3 or 4 inches by 4. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares. For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers. You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each. Water on your fingertips will facilitate them staying"glued" together. The end product should be a square with a seam running from each corner to the center where all four are joined. Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation). Let raise 30 minutes. Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.
Arrange tomatoes on serving dish. To make tarragon dressing, mix all ingredients (except shallots) in a jar and shake well,. Pour over arrange tomatoes and sprinkle with chopped shallots.
In a soup pot or Dutch oven, place the broth and water over high heat. Add the lima beans and cover. Peel and chop the onion and add it to the pot. Add the salt, pepper and garlic. Keep the pot covered until the mixture comes to a boil. Then uncover and stir. Cover the pot and cook on medium-high, keeping a steady boil for 10 minutes, or until the beans are tender. Remove the soup from the stove. Using an immersion blender, puree the soup until it is smooth (or you can use a potato masher to do this). Place the pot over medium heat. In a small jar that has a lid, add the cornstarch and 1/4 cup cool tap water, and shake to mix well. Drizzle the cornstarch mixture into the soup, and stir constantly until the soup thickens, about 2 minutes. Serve immediately, garnished with bacon bits, sour cream and parsley, if desired.
In a large Dutch oven or pot heat oil over medium heat. Add in onions, garlic, ginger, carrots and celery; cook stirring for about 3 minutes. Add in canned broth, water and bouillon powder (if using) bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until veggies are tender (about 25 minutes). Add in the cooked chicken breast and cooked egg noodles; simmer about 5 minutes or heated through. Season with salt and lots black pepper. Add in a pinch cayenne pepper if desired.
Peel and slice the carrots into rounds; boil in lightly salted water until just tender. Meanwhile prepare the 'dersa' (sauce). In a grinder or mortar and pestle, grind the garlic, hot pepper and red pepper (paprika) with the caraway seeds and some salt (to taste). Add 1 tbsp water to the sauce. Mix the sauce with the oil and combine well. Drain the carrots. Pour the sauce over the carrots and return to to a low heat. Cover and cook on low for a few minutes to allow the carrots time to take on the flavour of the sauce. Add the vinegar and serve hot or cold (room temp!).
In large saucepan, saute onion, green pepper and garlic in olive oil until onion is tender. Stir in the tomatoes,salsa, sauce, broth, wine and additional seasonings. Bring to boil, cover and reduce heat to simmer for 20 minutes. Add the shrimp, crab and clams. cover and simmer an additional 10 minutes or until shrimp is pink.
Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp. In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
In a bowl, combine the mayonnaise, salad dressing, sour cream, parmesan cheese and bacon; mix well. Cover and refrigerate for at least 1 hour before serving. (I didn't wait, cause we wanted it NOW). Serve with assorted fresh vegetables.
Preheat a grill pan over medium high to high heat. Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak spice or salt and black pepper. Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes. Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. "Fries" will brown in 2 or 3 minutes on each side.
Combine milk, 4 tbsp melted butter, yeast, and sugar in a large mixing bowl. Allow to sit 10 minutes or until yeast starts to bubble. Stir in salt, cardamom, and 1 beaten egg. Then, gradually stir in the flour until the dough pulls away from the side of the bowl. If you're using a stand mixer, switch to the dough hook and knead at level 3 or 4 for about 7 minutes. If mixing by hand, knead on a lightly floured surface until it's smooth, shiny, and has lost most of its stickiness. Place in a greased bowl, cover with a clean kitchen towel, and allow to rise 1 hour or until doubled in volume. Punch down dough, and divide into 2 equal halves. Roll each half into an 8"x14" rectangle, brush each half with melted butter, then sprinkle with brown sugar and cinnamon. Starting with the long side, tightly roll each half into a log. With a sharp knife, cut each diagonal lines to make 7 triangular rolls from each log. Place each roll, point up, on lightly greased baking sheets. Use a finger or a spoon to press down on each shape to make them look like ears. Cover with a clean kitchen towel and allow to rise until doubled, about 1 hour. Preheat oven to 400°F Brush each roll with a beaten egg. Sprinkle each roll with pearl sugar, then bake in the oven for 10-15 minutes, or until golden brown.
Combine onion, radishes and cucumber in a medium bowl. Combine vinegar and next 4 ingredients in a small bowl; stir until well blended. Drizzle vinegar mixture over cucumber mixture, tossing to coat. Cover and chill 15 minutes. Sprinkle with sesame seeds before serving.
Preheat oven to 375° F (190° C). Lightly grease an 8-inch square (2 L) baking dish. In small bowl, stir together bread crumbs and 1/2 cup (125 mL) of the cheese. Set aside for the topping. Cook macaroni according to package instructions. Drain. Rinse under cold water and drain again. Return to pot. Set aside. In saucepan, melt butter over medium high heat. Add flour and cook for 5 minutes, stirring constantly. Slowly whisk in milk until smooth. Whisk in dry mustard. Cook for 5 to 10 minutes, stirring constantly, or until sauce thickens. Remove from heat and stir in remaining cheese. Season with salt and pepper. Stir sauce into cooked pasta and turn into prepared baking dish. Sprinkle evenly with topping. 6. Cover with sheet of lightly greased aluminum foil. Bake, covered, for 25 minutes. Remove foil and continue baking for 10 to 15 minutes, or until top is golden and sauce is bubbling. Let stand 5 minutes before serving.
Heat a large skillet and then add the butter and oil. Over medium heat, saute the shallots and garlic until soft.Do not get the heat too high or the garlic will burn. Add the wine and the chicken broth and season with the salt and pepper. Reduce in half, stirring occasionally. Add cream and pesto and incorporate well. Lower the heat and add 1/4 of the cheese, stir well. Then add another 1/4 cup of the cheese and when that is incorporated, add the pasta. Toss well and serve. Accent well with the remaining cheese.
Combine garlic, thyme, oil, wine, bay leaf, Kitchen Bouquet and soy sauce. Pour over tenderloin and marinade overnight. Remove tenderloin from refrigerator about 30 minutes prior to roasting to allow meat to relax. Preheat oven to 425. Place tenderloin in open roasting pan and bake 25-30 minutes or until internal temperature reaches 125 (medium rare). Baste with marinade 2-3 times during roasting. Let roast rest loosely covered and while it rests, pour marinate into small saucepan and boil. In separate pan, melt butter and saute onion and mushrooms until onions are translucent and mushrooms give off their juices. Add flour to mixture and stir. Pour boiling marinade into pan with mushrooms and onions and stir to thicken. As mixture comes to a boil, reduce heat. Slice meat and add mushroom ragout to the side or on top of beef.
Bring a large saucepan of salted water to a boil. Add the soba noodles and cook according to package directions. Drain and set aside. In a large, deep skillet or wok over medium-high, heat the vegetable oil until shimmering. Add the pork and saute until cooked through and lightly browned, about 4 to 5 minutes. Add the mushrooms and garlic and saute until mushrooms are tender, about another 4 to 5 minutes. Add the spinach and green onions and cook until spinach is wilted, 1 to 2 minutes. Stir in the soy sauce, chili paste, sesame oil, rice wine and cooked soba noodles. Cook for another minute, or until noodles are hot. Serve sprinkled with the sesame seeds.
Place your glass or metal bowl and metal blender legs into the freezer for 30 to 45 minutes. Do not turn your oven off after your dinner or your "last" batch of cookies. Make sure oven is set at 350* to 400*. Place parchment paper on cookie sheets. Gently separate egg whites from yolks. Discard yolks. Remove bowl and blender legs from freezer. Place egg whites in cold bowl and blend on high with cold blender legs until stiff. While blending the egg whites stiff, add vanilla and salt. Gradually add sugar until the egg whites form stiff peaks. Do not over blend! If egg white mixture seems it be failing to form stiff peaks, in about 5 minutes, blend in cream of tartar. Gently fold in chocolate chips and nuts. Place by teaspoon full on the parchment covered cookie sheets. Put the cookie sheets into the oven an turn the oven off. Leave the cookies in the oven overnight (8 to 9 hours). NO PEEKING! Variation: Fold in 1/3 cup cocoa powder and substitute 1/2 of the chocolate chips for peanut butter chips and substitute peanuts for walnuts. This variation was created for my niece Lily, who has a tree nut allergy, but loves peanut butter.
Preheat oven to 375 degrees. Cook rice according to package and toss with the butter and chopped raw carrots. Spread the rice mixture in a large casserole dish sprayed with non-stick cooking spray. Sprinkle the orange juice over the rice and than place all the chicken pieces in a single layer over the rice and season with salt and pepper. Spread a layer of orange marmalade on the chicken and scatter the rest over the rice. Sprinkle the soy and honey over the chicken and rice. With the back of a wooden spoon, poke a few wholes in the rice to allow the juices from all the ingredients to get into the rice. Bake uncovered for 50 minutes and once browned, cover loosely with foil and let cook another 10 minutes until the chicken is cooked through and the rice is brown, bubbling and a little crusty on the edges. Enjoy!
Cook the linguine according to package directions. Meanwhile, in a large saucepan, saute the red pepper, garlic and onion in oil and butter until vegetables are crisp-tender. Add the shrimp; saute until shrimp turns pink. Stir in the remaining ingredients, heat through. Drain linguine; serve with shrimp mixture.
Mix first five ingredients together. Form into balls and freeze. Melt chocolate chips and paraffin wax together. Dip balls in chocolate mixture while balls are still frozen. You can also use 1 lb. of white almond bark, melted, with food coloring of your choice, ie. ,red, green, blue, etc. ,instead of the chocolate, adding as many drops as desired. Or, for vanilla affect, use 1 lb. of white almond bark, without food coloring.
Preheat oven to moderate = 180°C. Drain the salmon and reserve the juice from the tin. Remove any skin and bones from the salmon and seperate the fish into large flakes. In another bowl, combine the salmon juice and the lemon juice. Spread 1/4 of the cooked rice into the base of a greased casserole dish. Add 1/3 of the salmon and sprinkle over some of the lemon juice mixture. Next add a layer of tomatoes, sprinkle with salt and pepper and some of the shallots. Add two more layers of the rice, salmon. tomatoes and shallots. Finish with a layer of rice. Pour the melted butter over the final rice layer and sprinkle with the cheese. Bake uncovered for about 30 minutes- should be very hot all the way through. Stand 5 minutes before serving.
In a large saucepan or stockpot, cook zucchini, carrots, onions in chicken broth about 20 minutes or until vegetables are tender. Transfer to a blender or food processor in small batches; blend well. Add cream cheese a little at a time and continue blending until cream cheese is melted. Adjust seasonings to taste and serve hot or cold. Garnish with shredded zucchini and caramelized onions.
Preheat oven to 325 degrees. Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel into each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden. In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup sugar, then the vanilla. Blend smooth after each ingredient is added. Pour custard into carmel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes, check with a knife just to the side of the center. If knife comes out clean, its ready. Remove and let cool. Let each ramekin cool in the refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard. Serve & enjoy.
Beat sour cream, sugar, rum and vanilla utnil thick and frothy. Soften gelatin in the 1/4 cup cold water about 5 minutes, then set over hot water until completely dissolved. Beat quickly into sour cream mixture, wich should be almost room temperature now. When gealtin is throughly beaten into cream, fold whipped cream under. Pour into glass dishes and chill until set. Serve with fresh fruit.
Spray crock pot with cooking spray (Pam). Combine all. Set crock pot to low for 6-8 hours or high for 4 hours. Serves 8 normal people or 4 corn pudding lovers!
Preheat oven to 375°F. Cut the hen in half or quarters. Mix the strawberry perserves and the minced garlic together. Place the sliced onion in a baking pan and arrange the chicken, skin side up, over the onions. Smoosh the strawberry garlic mixture over the chicken. Pour the apricot nectar over all. Bake 45 minutes to 1 hour or until cooked through.
preheat the oven to 200c. Prick each potato 6 times with a skewer. Spray with oil and sprinkle with sea salt flakes. Bake for 1 hr or until tender. Cool. Cut each potato in half length ways and scoop out the flesh, leaving a 1cm-thick shell Transfer flesh to a bowl and set aside. Spray inside of shells with oil. Bake for 15mins or until crisp and golden. Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add oil and mushrooms. Cook, stirring, for 5 minutes or until softened. Add mince and carrot. Cook for a further 4 minutes Stir in tomatoes and bring to the boil. Reduce heat to medium-low. Cook for 2 minutes or until sauce has thickened. Season with salt & pepper. Add milk to reserve potato flesh and mash. Spoon mixture into potato shells. Top with mash mixture and sprinkle with Parmesan. Spray with olive oil spray. Bake for 15 minutes or until cheese is golden. Serve.
Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm). Grind the meat and fat together twice, using a coarse blade. Add the spices to the meat and fat mixture and knead it in thoroughly. Cover and refrigerate at least a couple of hours or overnight. The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.