HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in a saucepan over medium heat. Stir constantly until mixture thickens and bubbles. Add sliced peaches to mixture. Reduce heat and simmer for 5 to 10 minutes. In another saucepan melt margarine and set aside. Lightly spray an 8-inch square glass dish with cooking oil spray. Pour hot peach mixture into the dish. In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk. Quickly spoon this mixture over peach mixture. Combine nutmeg and brown sugar. Sprinkle mixture on top of batter. Bake at 400° F for 15 to 20 minutes or until golden brown. Cool and cut into 8 squares.
Cream butter with applesauce; then cream with sugars til smooth. Add egg and vanilla; beat well. Combine flour, soda, salt, and cinnamon. Add to creamed mixture. Mix in oats and chips. I used my 2-tsp scoop, slightly overloaded, and dropped on parchment a few inches apart. Bake @ 350 degrees -- 11-13 minutes. I watched for a few bumpy tips to begin to turn golden, the edges just beginning to turn, too. 12 minutes was perfect in my oven. Cool 5 minutes on cookie sheet. Move to rack to cool completely. Original recipe says yield is 36 but I got 60 doing it my way! They were perfect for little hands! (And the big hands felt less guilt reaching for a second -- and a third -- !).
Heat oil in a large skillet over medium high heat. Sear the stew meat in the oil for 2 minutes. Pour meat into bowl and combine chili powder, cumin and flour. Mix with the meat until evenly coated. Pour in broth. Add the salt and ground black pepper pour into crock pot, add garlic put on high for an hour then reduce to low for six to seven hours stirring occasionally.
Preheat the oven to 350°F Spray 1 bundt cake pan or 2 loaf pans with cooking spray. In bowl, combine sugar, pumpkin, oil, eggs, and vanilla; mix well. In large mixing bowl, combine the other ingredients except the cranberries. Make a well in the center of the flour mixture and pour in the pumpkin mixture. Mix well. Fold cranberries into batter and spoon into cake pan. Bake for 1 hour or until cake test done with toothpick inserted in center and coming out clean. Let cakes cook for 10 minutes before removing from pan. Cool completely before applying the glaze. Glaze: In small bowl, combine the sugar and milk until smooth fold in 1/3 cup of the cranberries. Place cake on wire rack with wax paper under rack. Spoon the glaze over the cake to completely cover the top. Sprinkle remaining cranberries on top of glaze.
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed. After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
Combine cream and nutella in a saucepan over a low heat. Stir until melted and well blended. Remove from heat, continue stirring until glossy. Pour into serving bowl. Serve warm with strawberries and marshmallows on skewers for dipping. Enjoy!
Line a 20cm square cake tin, and heat oven to 180°C. Beat butter and brown sugar until creamy. Mix in the flour. Divide the mixture into thirds. Keep one third for the topping and press the remaining two thirds into the base of the tin. Bake for 10 minutes. Meanwhile, beat the cream cheese and passionfruit pulp until smoothly combined. Add eggs, milk and lemon juice. Mix to combine. Spread this filling into the the prebaked crust, and then crumble the reserved dough over the top. Bake for 25-30 minutes, until the filling is set. Cut into squares when cool, and dust with icing sugar before serving.
Prepare stuffing according to package directions. Transfer to a greased 11 x 7 x 2 inch baking dish. Top with turkey, beans, gravy and pepper. Cover& bake at 350F for 30- 35 minutes or until heated through.
Preheat the grill to medium heat. In a bowl, combine all the ingredients until well mixed. Place the mixture in a disposable 9" aluminum pie pan. Place the pan on the grill and cook, uncovered, for 7-9 minutes until the dip is heated through and bubbly.
In a medium skillet, cook the garlic in the oil over medium heat for about 2 minutes, or until lightly golden. Add the tomato, basil, and salt and pepper to taste. Bring to a simmer and cook for 15 minutes, or until the sauce is thickened. Break an egg into a small cup. With a spoon, make a well in the tomato sauce. Slide the egg into the sauce. Continue with the remaining eggs. Sprinkle with the cheese. Cover and cook for 3 minutes, or until the eggs are done to your taste. Serve hot.
In a shallow bowl,beat eggs and milk. In another bowl,combine the bread crumbs,Parmesan cheese and parsley, Dip ham cubes in egg mixture, then roll in crumb mixture. In an electric skillet, heat 1/4 inch of oil to 375. Fry ham cubes, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels. In a small saucepan, heat cheese and milk over medium heat for 3-4 minutes or until cheese is melted. Remove from the heat; stir in salsa. Serve with ham cubes.
To make a lemon flavored vodka (Limonnaya): Make sure no white is left on the rind, as it will make the taste bitter. Add the zest to the vodka and infuse for at least 4 hours, but no more than 12 at room temperature. Strain and chill. To make Buffalo Grass Vodka (Zubrovka): Add the buffalo grass to the vodka and infuse for at least 8 hours. Remove all but two blades of the buffalo grass. Chill. To make Pepper Vodka (Pertzovka): Add the peppercorns to the vodka and infuse for at least 8 hours, 3 days maximum. Strain and chill. To make Coriander Vodka (Koriandrovaya): Add the coriander seeds to the vodka and infuse for at least 6 hours, maximum 24 hours. Strain and chill. To make Anise Vodka(Anisovaya): Add the aniseed to the vodka and infuse for 3 to 5 hours. Strain and chill.
Change the angle on the George Foreman meat cooking grill so it is level not tilted any more (I used the small George Foreman grill-- the one that cooks approximately 4 hamburgers). Use the spare legs or the drain tray upside down or similar method. Preheat the grill 5 minutes--use a timer. Combine all ingredients except the margarine or pam like spray. Grease both sides of the grill lightly with margarine (do not use butter in the grill--it will burn black and smoke). Pour the entire batter gently into the grill; smooth carefully. Close the grill. Wait a minute more or less until steaming slows down or stops. Open the grill and test with a toothpick to see if done. If not done, close grill 10 to 30 seconds more. Open the grill and remove the tiger waffle. It will have golden brown and dark brown tiger stripes and be like a Belgian waffle but also a new taste and texture very moist. Good with syrup or hot fruit sauces or as part of a meal instead of potatoes or rice, pasta you know with a gravy or cream sauce.
Peel the beetroot and shallots, cut into cubes and place on an oven tray. Drizzle with olive oil and salt and roast until soft and golden brown - about 25 minutes. Heat a frying pan, add olive oil and cook the venison loin (I cut it in two) for 3-4 minutes on each side. Transfer to oven to continue cooking until steaks are done. This takes about 5-10 minutes, depending how rare you like it! Allow to rest while you make the salad. Toss the warm roasted vegetables with the spinach leaves and apple, season with salt and pepper and dress with the extra virgin olive oil and vinegar. Arrange on serving plate. Slice venison steaks into thin strips and arrange on top of the salad. Sprinkle with roasted hazelnuts and serve.
Place the orange juice, brown sugar, ketchup, soy sauce, lemon juice, oil, and black pepper in a small bowl; stir well to combine. Arrange the fish in a single layer in a baking dish. Pour the orange juice mixture over the fillets. Cover and marinate in the refrigerator for 2 hours, turning once. Remove the fillets from the marinade, reserving the marinade. Pour the marinade into a small saucepan. Bring to a boil; reduce heat, and simmer for 5 minutes. Set half of the marinade aside. Place fillets on a lightly greased rack in a shallow roasting pan. Broil fillets 6 inches from heat for 10 to 12 minutes, or until the fish flakes easily when tested with a fork, basting occasionally with the marinade. Transfer fish to a serving platter. Sprinkle the toasted sesame seeds (I toast mine in a skillet while the fish is in the oven) over the fillets, and serve with the reserved marinade.
Prepare egg noodles per package directions. Combine cottage cheese, sour cream, onion, garlic, worcestershire sauce and salt. Combine cheese mixture with noodles. Pour into casserole dish. Top with shredded cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake additional 15 minutes to brown top.
Finely grate 1 piece of ginger, then finely shred second piece. Place cabbage in a bowl. Sprinkle with 1 tsp salt then leave for 30 minutes. Squeeze handfuls of cabbage to remove excess water then place in a bowl. Add 1 1/2 tsp grated ginger, minced pork, onions, sauces, sesame oil and wine and combine well. Line a large tray with baking paper then dust with cornflour. Using a finger, wet edge of a wrapper with a little water. Place 2 level tsp of filling in centre. Fold wrapper in half and, using your thumb and index finger, pleat one edge, then press edges together to seal. Place in a single layer on prepared tray. Repeat with remaining wrappers and filling. Dumplings can be made up to 6 hours in advance and stored covered in the fridge. Preheat oven to 150°C Heat 1 tbs peanut oil in a non-stick frying pan over medium-high heat. Add 12 dumplings, pleated side up in a single layer, and cook for 1-2 minutes or until brown underneath. Carefully add 1/2 cup boiling water, then cover partially with a lid and cook for a further 4-5 minutes or until water has evaporated and dumplings are crisp underneath. Transfer to an oven tray, cover with foil and keep warm in oven. Repeat with remaining oil and dumplings. Serve with bowls of red vinegar combined with the shredded ginger, for dipping.
Combine cabbage and pineapple in a medium bowl. Set aside. Combine mayo and remaining ingredients in a small bowl. Add to cabbage mixture, tossing to combine. Cover and chill.
Combine the soy sauce, brown sugar, oil, ginger, garlic powder, and black pepper in a small bowl. Cut the chicken into strips 2" long by 1/2" wide. Add the chicken to the bowl and marinate in the refrigerator for 1 to 2 hours so the flavors penetrate the chicken. If you're in a hurry, you can marinate for only 15 minutes. It won't be quite as tasty but it will have more flavor than if you don't bother at all. Preheat the broiler. Make sure the rack is in the top of the oven, right under the broiler. Thread on skewers and lay on a baking sheet. Discard the marinade. Broil the chicken for 3 to 4 minutes per side or until it is completely white and is turning brown. Serve immediately.
PAN PREP: Center a rack in the oven and preheat the oven to 350 degrees F. Press a. sheet of aluminum foil to cover the outside bottom and sides of a 9 by 9 by 2-inch square pan. Lift off the foil, invert the pan, and gently press the foil into the pan to fit the contours. SHORTBREAD: In a food processor, combine the flour, sugar, and salt and. process briefly to blend. Scatter the butter pieces over the top and process with 1-second. bursts. Add the vanilla and continue with 1-second bursts until the ingredients form. small clumps. Stop before the mixture forms a ball. Scatter the clumps over the bottom of the prepared pan, and press with fingertips to line the bottom evenly. Bake the shortbread until it is pale gold and firm to the touch, 27 to 32 minutes. Let cool in the pan, about 20 minutes. HEAVENLY BROWNIE: Briefly whisk together the flour and salt in a medium bowl to blend; set aside. In a small, heavy saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth. Remove from the heat and stir the sugar into the chocolate mixture, combining thoroughly. Set aside for 5 to 7 minutes. In a medium bowl, whisk the eggs until lightly beaten. Add the slightly cooled chocolate mixture to the eggs, stirring to blend. Stir in the vanilla, then the flour mixture. Pour the batter over the shortbread, and spread evenly with a rubber spatula. Sprinkle the nuts evenly over the batter. Gently pat them in place. Bake the brownie until the top looks slightly cracked about 1 inch from the edge around the pan and feels soft to the touch, 27 - 30 minutes (Don't overbake; the brownie will firm as it cools). Transfer to a wire rack and let cool completely in the pan, at least 3. hours or up to overnight. TO SERVE: Using the edges of the foil as handles, lift the brownie slab onto a cutting board. Using a sharp knife, cut the brownies straight down through the shortbread into 1-1/2-inch squares. STORAGE: Return the bars to the pan, cover with aluminum foil, sealing the. foil around the edges of the pan, and keep at room temperature for up to 3 days.
Mix all ingredients for the marinade, reserving 3 tablespoons. Pour the marinade over the salmon, place in refrigerator and allow to marinade for 1 hour. Approximately 10 to 15 minutes before placing the salmon on the grill, began preparing the rice by heating the 1 tablespoon olive oil in a medium saucepan. Stir in chopped onion and cook for 3 minutes; add rice and saute an additional minute. Add pineapple, pineapple juice, water, and salt; bring to a boil, cover and reduce heat to low. Simmer for 20 minutes or until liquid is absorbed and rice is tender. Fluff with fork and stir in chopped cilantro. Place salmon over medium heat on gas grill or over charcoal, cook until fish flakes easily, turning once; approximately 10 to 12 minutes total. While salmon is cooking, prepare the sauce by bringing to a boil the white wine, sugar, ginger and lime juice. Reduce to 3/4 cup; this should take about 7 to 10 minutes. Brush the sliced onions with the reserved marinade and grill until done, turning as needed. Mix cornstarch with a small amount of water until smooth, whisk into wine along with butter. Cook 1 minute or until thick, add scallion and keep warm. To serve, divide rice onto 4 serving plates, top with cooked fish, spoon sauce over and top with grilled onions.
Melt butter, add celery and onion, saute. Add flour, mix into a roux. Cook for two (2) minutes, constantly stirring. Add bay leaves, lobster base, paprika, and water. Whisk until smooth and mixture starts to thicken. Add heavy cream and bourbon (or sherry). Reheat to serving temperature. Season to taste.
To make toasted rice, place rice in a dry hot wok; swirl until golden brown, allow to cool, then grind in a mortar& pestle or spice mill. Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through. Drain chicken and place in mixing bowl, adding lemongrass, green onion, red onion, galangal, fish sauce, lime juice, chiles, and ground rice; mix well and set aside. On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro. Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.
In a bowl, combine the baking mix and onion dip. Stir in milk until just moistened. Drop by rounded tablespoonfuls 2 inches apart onto a baking sheet. Bake at 450 for 10-14 minutes or until golden brown. Serve warm.
Evenly sprinkle 1/4 cup cheese onto the bottom of the pastry shell; set aside. In a mixing bowl, add the chicken, 1/2 cup spinach, onion, and remaining cheese; stir to combine (this recipe only uses 1/2 cup spinach, so may save remaining for another use). Spoon mixture into pastry shell; spread evenly. In a bowl, add the eggs, milk, mayonnaise, salt and pepper; whisk to combine. Pour over the chicken/spinach mixture. Bake at 350° for 40-45 minutes or until knife comes out clean. Let rest for 15 minutes before serving.
In a large bowl add all but cheese and bacon. Cook and crumble the bacon,drain well and divide in half, placing 1/2 in meat mixture. Add all but 1/2 cup of the shredded cheese to meat mixture. Blend well and place in casserole dish. Top with cooked crumbled bacon. Bake at 350 for about an hour or till cooked through. Top with the rest of the swiss. Bake an additional 5 minutes or till cheese is bubbly.
In a medium bowl, combine the honey, sugar and eggs. Beat well. Add the vanilla extract and melted butter and mix well. Slowly, by hand, stir in the pecans. Pour into the unbaked pie shell and bake at 350 degrees for 50-55 minutes. Filling will be firmer around the edges, but softer in the middle. If your crust starts to get too brown, cover the edges with foil to prevent them from burning (or use one of those cute pie crust ring things if you have one, because they work really well). Allow to cool completely before slicing.
Place first 8 ingredients into a zip lock bag and marinate for 1 hour. Then grill till browned about 2-3 minutes each side. In a blender blend garlic,olive oil,balsamic vinegar,. rosemary. Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms. Mix all remaining ingredients in a bowl toss adding dressing and serve room temp or chill and serve adding more oil and vinegar if necessary.
Combine coleslaw, chopped scallions and broken noodles in very large bowl. Bake almonds& sesame seeds onto ungreased cookie sheet at 300 degrees for 5-7 minutes, then toss into slaw-scallion-noodle combo bowl. Mix the salad oil, sugar, Accent, rice wine vinegar, salt & pepper in separate bowl. Mix into salad mixture. Marinate overnight, stir occasionally. *Make sure noodles are very broken up, and very soft when serving this; important to marinate overnight! *I usually double the ingredients in step #3; add 1/2 of dressing to salad for overnight marination and add other half upon serving, to freshen up the salad if needed. The noodles tend to soak up the dressing overnight, especially if using 5 packages of noodles.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes. Add molasses and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour. Preheat oven to 350°. Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons. Bake at 350° for 8 minutes. Remove from pans; cool on wire racks. Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.
Bring 1 3/4 cups soy milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest. Quarter, pit, and peel avocados, then puree with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add soy milk mixture and blend well. Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour. Ice cream can be made 1 week ahead.
Mix cream cheese, garlic, worcestershire, tabasco and pecans together in a bowl and roll into a log. Spread wax paper with mixture of Chili Powder and Paprika and roll the log in the mixture. Refrigerate until ready to use. Serve with crackers.
Dry the meat with paper towels and rub the meat with the orange zest. In a small bowl, combine the sugar, soy sauce, sake and 1 tablespoons of the oil. Rub this into the beef. Wrap the meat tightly with plastic wrap, place on a platter and refrigerate overnight. Remove meat from the refrigerator 3 hours before cooking. Preheat the oven to 425 degrees F. Unwrap the meat and rub with remaining 1 tablespoons of oil and place on a metal roasting pan. Roast the meat on the bottom rack in the oven for 15 minutes, carefully turning it once with tongs. Continue roasting for another 15-20 minutes longer, until an instant read thermometer inserted in the thickest part of the meat registers 125 degrees F. for medium-rare. Remove meat from the oven, cover loosely with foil and set aside to rest for 15 minutes before carving. Transfer meat to a cutting board and cut 1/2" thick slices and arrange on dinner plates. Pour all of the accumulated juices and 1/4 cup of water into the roasting pan and bring to a boil on the stove top over a moderately high heat. Stir to scrape the browned bits from the bottom of the pan and cook until reduced slightly, about 1 minute. Pour some of the sauce over the meat and serve immediately.
Preheat oven to 400 degrees. Unroll dough onto greased baking sheet. Set aside. Mix soup, broccoli and ham. Spread soup mixture down center of dough. Top with cheese. Fold long sides of dough over filling and pinch and seal. Pinch short sides to seal. Bake 20 minutes or until golden brown. Slice and serve.
Chill all ingredients. Mix in pitcher. Store it in the fridge and serve in champagne flutes.
Toast bread slices lightly. Tear by hand into small pieces and place in a medium sized bowl. Remove leaves from thyme sprigs and add to bread. Set aside. In a large pan, add 2 tbsp butter and celery and onion. Season with salt and pepper. Saute over low to medium heat until vegetables are softened. Add dried bread cubes, apple, apricot, and butter. Stir well. When butter has absorbed into bread, add white wine. Stir until absorbed. Add onion powder, rosemary, paprika, parsley, sage, and turmeric. Add 1/2 cup of chicken stock and simmer until liquid is absorbed. Season again with salt and pepper. Stir in apple cider vinegar and transfer stuffing to a medium pot with a lid. Add remaining 1 cup chicken stock and cover. Allow to simmer covered over low heat for 20 minutes. Season again with salt and pepper. Add pecans if using. *** If making for turkey dinner, add 1/3 cup of turkey drippings to stuffing when adding chicken broth for a deeper flavor.
Cut bacon in half and wrap each half around a scallop. Secure with a toothpick. Mix together wine and lemon juice. Pour over scallops in a shallow dish. Marinade for 1/2 hour. Pour melted butter over scallops. Sprinkle with paprika and seasoning salt. Bake at 400* for 15- 20 minutes.
Place chicken thighs (mine were frozen) in bottom of 5 quart slow cooker. Mix rotel, diced tomatoes and chili seasoning. Pour over chicken. Place chopped onions over tomato mixture. Pour both cans of ranch beans on top. Cook on low until chicken is tender. Shred chicken and return to pot for remainder of cooking time. Garnish with chives, shredded cheese and sour cream if desired.