HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Filling: Place all filling ingredients into a medium saucepan. Cook over med. Heat 10-15 minutes, stirring occasionally. Set aside. Crust: Combine cornmeal, flour, baking powder, sugar and salt in a small bowl. Add remaining ingredients. Mix until batter is blended. Spoon filling into a 9 in. round cake dish. Spoon batter over filling. Sprinkle top with a bit of paprika. Bake for 35-40 minutes. Let stand for 10 minutes before serving.
preheat the oven to 350 degrees. place fillet on cooking sheet. pour the tomtoes and scallions on top of the salmon. salt and pepper bake for 20 minutes.
Cut roast into chunks. Place in 3-quart or larger slow cooker. Mix onion, ketchup, sugar, mustard, chili powder, Worcestershire sauce, vinegar, pepper. Pour on roast. Cook on low for 8 hours. Remove pork from cooker; shred. Mix with sauce in cooker.
In large skillet, heat oil over medium-high heat; brown pork chops. Transfer to crock pot. Add onions, garlic, apricots and prunes to pork chops. Whisk together orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to crock pot. Cover and cook on LOW for 6 to 8 hours, or until meat is tender. Remove pork chops to plate and keep warm. Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened. Serve with chops.
Mix the angel food cake and the pineapple (or desired flavor ingredients) together and mix by hand until blended. Pour into a greased 9" x 13". Bake at 350° for 35 - 40 minute. Variations: Lemon- 1 cup plus 3 T water, 2 T lemon juice and 2 t grated lemon peel. Orange Citrus - 1 C water,1/4 C orange juice and 2 t grated orange rind. Cherry - 1 can (20 oz.) lite cherry pie filling. Black Cherry - add 1/2 C cocoa to cherry version. Cotton Candy - 1 small pkg. (3 oz.) any flavor sugar free gelatin and 1 1/4 C water. Margarita - 1 C plus 2 T water, 2 T fresh lime juice and 1 1/2 t grated lime rind. Pina Colada - add 1 T coconut extract (and 1 T rum extract if desired)to pineapple version. Pumpkin - 1 can (15 oz.) pumpkin, 3/4 C water, 1 T vanilla and 1 T pumpkin pie spice (or spices for spice cake -- below). Spice - 1 1/4 C water, 1 1/2 t cinnamon, 1/2 t ginger, 1/2 t nutmeg and 1/4 t ground cloves.
For the cake, cream the shortening and sugar together until fluffy; add eggs, one at a time, beat after each. Blend dry ingredients and add alternately with buttermilk; stir in bananas and walnuts. Bake at 350°F in two greased 9 inch cake pans for 35 or 40 minutes. Wait 10 minutes to remove from pan. Let cool completely before frosting. For the frosting, melt the butter in a saucepan, stir in the brown sugar and bring to boil. Reduce the heat and simmer 2 minutes, stirring; add the milk and bring back to boil, stirring. Pour into a mixing bowl and add the salt and vanilla; gradually beat in the powdered sugar until spreading consistency. Frost the cake between the layers, top, then sides.
Preheat oven to 180 degree celsius. Grease pie plate. Sift flour with and sugar and then add the egg, melted butter and milk and mix well. Pour mix into greased pie plate. Mix cinnamon and sugar together. Arrange sliced apples on top and sprinkle with sugar and cinnamon mix. Bake in oven for 30 minutes or until a skewer comes out clean once pierced.
Slice bacon into small pieces and then brown it. Drain fat from bacon. Cut the pepperoni into slices and then quarter the slices. Add onion, green pepper, and mushrooms to the bacon and heat until onions begin to soften. Stir often. Add spaghetti sauce, pepperoni, oregano and garlic powder and heat through. Cool. Stir in cheese. Spread on open-faced buns and broil until bubbly and cheese melted. Enjoy!
Dough: Beat flour, milk, eggs and salt thoroughly until a slightly sticky but elastic dough forms. Heat the butter in a pan and add chopped onions. Let brown thoroughly on medium heat. Using a spatzle machine (like a mandolin slicer with larger holes) or a colander with medium holes, press the noodles into a large pot full of boiling salted water. (Spatzle experts use a wooden chopping board and knife to rasp the dough into the water). Let Spatzle boil until they rise to the surface. Butter a oven proof bowl or pan and transfer Spatzle to it. Mix with cheese (either freestyle or one layer Spatzle, one layer cheese, finishing with a cheese layer). Put pan in the oven (about 180°C to keep Spatzle warm and let cheese melt). When the cheese is melted, get Spatzle out of the oven and garnish with the caramelised onions and cives. (You can omit the oven step and devour the Spatzle right away as well). Serve Kasespatzle with mixed or green salad.
Position a rack in the middle of the oven and preheat to 350°F. Make the glaze and pineapples: In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom. Save the rum glaze for serving. Make the cake: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top. Note, this cake can be baked in advance, covered, and kept at room temperature up to 10 hours. To serve: In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.
Put the cream in a 1 quart sauce pan and simmer over the lowest heat possible. Add the garlic and shallots. Simmer for about an hour stirring occasionally. Add the butter and continue to stir occasionally for about 1/2 an hour. You'll know you need to stir when it starts to get "foamy". If it begins to separate, slowly add more cream. Remove from the heat and add the cheese. I like to use one of those cheese grinders like they have at Olive Garden. Yeah, I eat there sometimes. Stir at about 1/3 intervals. In other words, add 1/3 the cheese, stir, add another 1/3 cheese, I think you get the point. Once the cheese is thoroughly blended in, crank in the pepper. The sauce can be reheated, but you'll need to whisk it to get it smooth.
Mix base with pastry blender and press into 9x9 pan. Bake 15 minutes@ 350. Cook topping ingredients on stove until thickened. Pour over base mixture. Beat 2 egg whites with 4 tbsps. sugar until stiff peaks form. Pour over top and put in oven to brown.
In large mixing bowl with an electric mixer, beat shortening, brown sugar, honey and eggs until creamy. Add almond extract and yogurt. Mix well. Add flour, baking soda and salt, mix until well combined. Add corn flakes, nuts, wheat germ, cereal and coconut, stir by hand until blended well. Drop dough by rounded tspoonfuls onto ungreased baking sheets. Flatten cookies slightly with fork or fingers. Bake in preheated 375* for 8-10 minutes or until light golden bronw.do not overbake. I sometimes add leftover dried or fresh fruit to these cookies.
Coat chicken pieces with honey. Combine baking mix and next 4 ingredients in a dish. Dredge chicken in mixture. Heat oil in a heavy nonstick pan over medium high heat. Carefully place chicken in hot oil, in batches if necessary. Cook about 5 minutes per side, or until golden. Reduce heat to low and cook 15-20 minutes more, or until juices run clear. After browning, chicken may be placed on a baking sheet and baked in a temperature 350°F oven 25-35 minutes, or until juices run clear.
Melt the margarine in a large sauce pan. Saute the onion until transparent. Blend in the flour and seasonings. Stir in the milk gradually; cook until thickened. Add the cheddar cheese; stir until melted. Add the macaroni and the canned tomatoes, mixing well. Pour into a greased 2-qt baking dish. Slice the fresh tomato and arrange on top. Sprinkle the Parmesan cheese over the surface. Bake in a moderate oven (375*F) for 30 to 35 minutes.
Cut softened butter into flour with a pastry blender or 2 forks just until butter cubes are coated with flour. Using your hands, gently combine until mixture resembles small peas. Stir in buttermilk with a fork just until blended. (Mixture will be wet.). Turn dough out onto a generously floured surface, and pat to 1/2 inch thickness with your hands. Don't use a rolling pin here. Cut dough with a well-floured 2-inch round cutter, and place on lightly greased baking sheets. Bake at 450 degrees for 9-11 minutes or until lightly browned. Remove from oven and brush warm biscuits with melted butter. Serve immediately. Easy Cheddar Biscuits: Add 1 cup shredded cheddar cheese to butter and flour mixture just before adding buttermilk. Proceed as directed.
Combine the first six ingredients in saucepan and heat to boiling . Add some hot mixture to egg and add back into mixture. Cook until it thickens. Take from heat and beat in cream. Pour (while hot) over finely chopped cabbage. Chill and serve.
Cook onion, celery, and potato in a pot with water enough to cover till potatos are soft. Add 3 cup milk, and all spices. Bring to a gentle boil stir often. Make a mix of second milk and the flour. Stir into milk mixture. Stir together promptly and bring to a boil stirring until thickened.
Preheat oven at 375 degrees. Separate dough into four rectangles. Press edges to seal. In a small bow mix cream cheese and the grated parmesan cheese. Snip the rosemary with kitchen shears and add to cream cheese mixture. Add garlic powder, onion powder and salt and mix well. Spread each rectangle with about 2 tablespoons of cheese mixture to within 1/4 inch of the edges. Starting at short side roll each rectangle up and pinch edges to seal. Take out and then with a serrated knife cut each rectangle into six pieces for a total of 24 pieces. Places slices with the cut side down on your baking stone or cookie sheet. Bake for 12-15 minutes or until a nice golden brown. Remove from oven and place on a cooling rack. These are best served warm.
To make the cinnamon filling, in a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside. To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners' sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside. To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions. Put 1/8 teaspoons melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 teaspoons of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling. Drizzle the pancakes with the frosting and serve immediately.
Heat the 1 t oil in a wok or heavy skillet over medium heat for 3 minutes. Add the urad and channa dal and chiles. Fry stirring constantly until the beans begin to turn color, about 3 minutes. Stir in the asafetida and sesame seeds. Continue frying until the contents of the pan are nicely browned and smell roasted, about 3 minutes. Turn off the heat, transfer mixture to a plate and cool completely. Blend in the sugar and salt. Grind the mixture to a powder using a coffee grinder (my preferred method), or a large mortar and pestle or spice mill. The powder should be neither course, nor as fine as flour; it should have a grainy texture. This mixture stays fresh indefinitely if stored in an airtight container in a cool place. Optionally, just before serving, blend a little oil into as much powder as you might use to make a sauce.
Place first 4 ingredients in blender and blend until smooth. If you like your smoothie sweeter, add a little bit of sugar of your choice. And if you like your smoothie less thick, add filtered water about 1/4 cup at a time, blending to desired consistency.
FOR THE PANCAKES: In large bowl and using fork, stir flour with 3/4 cup (175 mL) boiling water just until ragged dough forms. Turn out onto lightly floured surface; knead until no longer sticky, about 5 minutes. Cover with plastic wrap; let stand for 20 minutes. Knead until elastic, about 4 minutes. Shape dough into 16-inch (40 cm) log; with serrated knife, cut into 1-inch (2.5 cm) pieces. With rolling pin, roll each piece into (1/8)-inch (3 mm) thick round. Brush 1 side of 2 of the rounds with sesame oil; stack oiled sides together and roll out to 6-inch (15 cm) circle. Transfer to baking sheet; cover with damp towel. Repeat with remaining rounds. In large nonstick skillet, cook pancakes over medium heat until golden brown bubbles appear, about 2 minutes per side. Separate halves and place on tea towel; cover. (Make-ahead: Let cool, wrap in plastic wrap and refrigerate for up to 1 week or freeze for up to 2 weeks; thaw. Wrap in tea towel and reheat in steamer, about 5 minutes.). Marinade: In small bowl, cover tangerine rind with boiling water; let stand until softened, about 5 minutes. Drain and finely mince. In bowl, whisk together rind, rye, sugar, bean curd paste, soy sauce and five-spice powder; set aside. Duck: Rinse and pat duck dry inside and out. Spread marinade evenly in duck cavity. Place on rimmed baking sheet; cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.). In stockpot, bring 20 cups (5 L) water to boil; add green onions, ginger and rice wine. Tie duck legs together in centre of 40-inch (101 cm) length of string. Holding duck by string ends, submerge in boiling water until skin is translucent, about 4 minutes. Reserving 2 tbsp (25 mL) cooking water, drain duck in colander. Remove string. Glaze: In bowl, whisk together honey, reserved cooking water and rice vinegar; set aside. Place duck, breast side up, on greased rack in roasting pan; refrigerate, uncovered, to dry for 1 hour. Brush duck evenly with some of the glaze; let dry in refrigerator for 2 hours. (Make-ahead: Refrigerate for up to 1 day.). Pour 1 cup (250 mL) water into roasting pan. Roast duck in pan in 400°F (200°C) oven for 20 minutes. Reduce heat to 350°F (180°C); roast for 45 minutes, brushing with glaze 3 times. Gently loosen duck from rack and turn duck over; brush with remaining glaze. Roast until skin is crisp and browned, about 45 minutes; let cool enough to handle, about 30 minutes. With knife, slit skin along backbone. Using fingers, remove skin from duck starting at underside and finishing at breast. Cut meat into (1/8)-inch (3 mm) thick slices; cut skin into (1/8)-inch (3 mm) wide strips. Transfer to serving platter. Sauce: In small skillet, whisk together hoisin sauce, sugar and sesame oil; bring to boil over medium heat. Reduce heat and simmer until sugar is dissolved, about 2 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.). Add pancakes, green onions and coriander to duck on platter. To eat, spread 1/2 tsp (2 mL) sauce over pancake; sprinkle evenly with coriander, green onions, duck skin and duck meat. Roll up. Serves 16. Canadian Living Magazine.
Whisk eggs and milk in large bowl. Add remaining ingredients, plus some salt and pepper, if desired. Spray large nonstick skillet with cooking spray. Drop 1/4°C batter into the skillet and smooth it down with a spatula. Cook 4-5 minutes, until bottoms are golden-brown, then flip pancakes. Let cook for another 3-4 minutes, then remove when both sides are browned and crispy. Repeat with remaining batter.
Chipotle Mayonnaise: Combine all ingredients and mix well. Set aside. Spread chipotle mayonnaise on both sides of croissant. Layer on bottom, the lettuce, the turkey, cheese, tomato, avocado, and top croissant.
Preheat oven to 150 degrees. On a baking sheet lay out parchment paper and spread out white chocolate. Place in oven until morsels melt (Only takes a few minutes). Remove from oven and spread out chocolate evenly. Sprinkle instant coffee granules over chocolate (you may choose to use a bit more-I just wanted a "hint" of coffee flavor-not to over-power the chocolate). Take a fork and dab (not swirl) the granules into the chocolate (you may need to return pan to re-soften chocolate for a minute). At this point you can either allow to cool so you may break it into pieces or add a few well placed chocolate chips on top (allow to melt by placing in oven for another minute or so) and "swirling" semi sweet over white with a fork for a "mocha" look Or melt semi-sweet chocolate and drizzle over white chocolate. Allow to cool in fridge or freezer for a few minutes. Break apart. Makes 4 snack size bag servings (The perfect size to tuck into a coffee mug if giving as a gift). Note: You may increase the chocolate to 18 oz (a bag and a half) and coffee granules to almost 2 tsps if you like.
In a large pitcher add the sugar, and tea bags. Add the boiling water and let the tea steep for 10 minutes. Remove the tea bags, and stir the sugar and tea mixture together. (cold water): Add the 4 cups of cold water and stir, refrigerate until cold. (about 4 Hours). (ice): Add the ice and stir well. Serve over ice.
With a sharp knife, cut kernels straight down from the cob (you should end up with about 4 cups of corn kernels). With the back of the knife, scrape down the cut rows of the corn cobs to extract as much of the "corn milk" as possible and add to the corn kernels. In a skillet, melt the butter and saute the corn kernels and vegetables and seasoning over medium heat for three to four minutes. Add all but two tablespoons of cream, stir, cover, and simmer gently for 20 to 30 minutes. Uncover for the last five minutes to allow the mixture to thicken slightly. Just before serving, beat the remaining cream to a froth with the egg and add to the corn.
Melt butter in large saucepan. Add onions and saute until soft and translucent, 3-5 minutes. Add garlic and saute until fragrant, about 1 minute. Place onions and garlic into slow cooker with celery, beef broth, chicken broth and barley. Cook on low 4-6 hours, until barley is tender. Stir in buttermilk and dill. Continue cooking until heated through, about 30 minutes. Remove and discard celery. Serve with additional dill sprinkled on top.
Preheat the oven to 350 degrees. In a large bowl, combine ricotta cheese, eggs and parmesan cheese; set aside. In another bowl, throughly combine hot pasta and pasta sauce. In a 13x9 inch baking dish, spoon in 1/2 of the pasta mixture; evenly top with cheese mixture then remaining pasta. Sprinkle with mozzarella cheese. Bake 30 minutes or until heated through. Serve, if desired with additional heated pasta sauce.
Preheat oven to 350°F. Combine remaining ingredients, except butter. Using your finger, carefully separate skin from flesh, leaving one side attached. Lift unattached skin and spoon 1/6 of stuffing between skin and chicken, smooth and close opening with a toothpick. Place skin side up in a shallow baking dish, brush with melted butter and bake uncovered for 45 minutes. Meanwhile prepare the sauce: In a sauce pan combine chicken broth, apricot nectar and cornstarch, cook and stir until thickened and bubbly. Add brandy and chopped apricots, cook 2 minutes more. To serve, pour sauce over chicken and garnish with chopped chives or parsley.
To make wings: Whisk all ingredients except wings together in a large bowl. Reserve 1/2 cup of the marinade for basting and sauce. Add wings to bowl with marinade, cover, and refrigerate at least 1 hour or up to overnight. Turn occasionally to make sure wings are thoroughly marinated. Caution: Never use a "raw" marinade -- any marinade that has had raw meat in it -- to finish a dish. That's why we set some aside in this recipe. Grill method: Remove wings and discard marinade. Grill wings over medium-low coals, turning often, until wings cook through, about 15 minutes. You want the wings to cook slowly so they cook thoroughly before the glaze burns. While grilling, heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure no pink remains near the bone and remove. Broiler method: Remove wings and discard marinade. Put wings in a broiler pan under a preheated broiler, 4 inches from heat source, and broil about 10 minutes per side. (If your broiler has a low setting, use that, otherwise watch carefully so the glaze doesn't burn.) Heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure there is no pink remaining near the bone and remove. To make cilantro sour cream: In a small bowl, mix first three ingredients together. Salt and pepper to taste. Yields 1/2 cup. To serve: Top wings with 1 tsp of warm reserved marinade. Don't use more than a drizzle, though -- it's really strong. Serve whatever is left on the side for heat lovers. Serve with cilantro sour cream. Tom Douglas is chef and owner of five Seattle restaurants, including Etta's and the Dahlia Lounge, and is the author of Tom Douglas' Seattle Kitchen.
In large non-stick skillet, melt 2 teaspoons of butter and saute onion, stirring frequently, until golden brown and tender. Remove from pan. Spread the remaining 2 teaspoons of butter evenly over one side of each piece of bread. Place two slices butter side down in pan. Spread about a teaspoon of mustard on each. Layer 1/4 of the meat, onion, apples, and cheese (in that order) on each piece. Top with another slice of bread butter side up. Fry until bottom slice of bread is crispy and flip the sandwiches. Continue to fry until crispy and cheese is melted. Repeat with remaining ingredients to make two more sandwiches. Slice diagonally and serve.
Preheat oven to 375°F Place grapes in an 11 X 7 inch baking dish. Stir the sugar, Moscato, lemon juice, apricot jam, and vanilla bean in a bowl until blended. Pour over the grapes. Cut pears lengthwise through the core, and remove the stems, cores, and seeds. Place the pears, cut side up, between the grapes. Bake, uncovered, until the pears are tender and the liquid is thick and syrupy (50 min - 1 hour). Remove the pears, and let them rest until the syrup thickens - about 10 minutes. Serve warm with some grapes and syrup drizzled over the pears.