HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 1 1/2 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the powdered sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
For the Cake: Sift together the flour and salt and set aside. Mix 2/3 cup of the sugar, 3 of the egg yolks, the vanilla, orange juice and zest in a large bowl. Beat on high speed until thick and pale yellow (about 2 to 3 minutes). Beat the egg whites and cream of tartar in another bowl on medium speed until soft peaks form. Gradually add 1/3 cup sugar, beating until peaks are stiff but not dry. Sift flour over yolk mixture. Fold in a third of the egg whites, then fold in remainder until incorporated (do not overmix). Line a 13-by-18-inch jelly-roll pan with parchment (no greasing necessary). Spread the batter evenly in the pan. Bake 25 to 30 minutes until golden brown and the cake springs back when lightly touched. For the Filling: Chop the chocolate into chunks, place in a bowl over a simmering pan of water and stir until melted. Remove from heat and let cool. Whip cream until stiff. Fold into the chocolate. Add the pistachios, mix and refrigerate until firm (about 30 minutes). Assembly: Cut two pieces of waxed paper the length of the jelly-roll pan. Place on counter, overlapping slightly on the long edge, and sprinkle lightly with sugar. Loosen the cake from the pan edges with a small knife. Flip the pan with cake over the paper, remove the pan and spread the filling on the cake. Start rolling the cake from the long edge. Lift the paper and the cake will roll onto itself once you start. Roll tightly, wrap in waxed paper and refrigerate. Before serving, remove the paper and cut slices on the bias. Garnish each piece with piped whipped cream, an orange strip and chopped pistachios, if desired.
At home, combine the flour, sugar, milk powder and egg in a ziploc bag. Label: add 1 cup water and 1 tbsp. liquid margarine. At camp, add water to bag, seal, and smush to mix well. Dip bread in mix, and fry in pan.
Place the garlic, rosemary, oregano, 11/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight. When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce. For the Yogurt Mint Sauce: Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
Sprinkle chicken with salt and pepper. Heat 3 T oil in a large skillet over medium high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to plate. Pour off fat from the skillet. Add remaining oil to the skillet. Add mushrooms, zucchini, onion, garlic and oregano. Saute until onion is tender, about 7 - 10 minutes. In a bowl, mix in marinara sauce, broth, Marsala and capers. Return chicken to skillet, spooning sauce over. Bring sauce to a boil. Reduce heat to medium low, cover and simmer until chicken is tender, about 20 minutes. Using tongs, transfer chicken to a large platter. Boil sauce until slightly thickened, about 5 minutes; spoon off fat. Season sauce to taste with salt and pepper; spoon over chicken.
Preheat the oven to 400 degrees. Whisk together the sugar, oil, and vanilla together in a large bowl. Whisk in the eggs, 1 at a time. In another bowl, sift together the flour, spices, baking soda, and salt. Add 1/2 of the dry ingredients to the wet ingredients and stir gently. Add the grated carrots to the remaining flour, mix well, and add to the batter. Stir until just combined. Line muffin tins with paper liners. Scoop the batter into 24 muffin cups until each is 3/4 full. Bake at 400 degrees for 10 minutes then reduce oven temperature to 350 degrees and bake for about 25 minutes more, or until a toothpick comes out clean. Set aside to cool.
Place broccoli in container of blender. Add basil, garlic, pine nuts, salt, pepper, and oil. Process until smooth. Transfer to a bowl and stir in cheese. To serve, toss into warm buttered pasta. Can be refrigerated in a tightly covered jar for a week. May be frozen, but then it is best not to stir in cheese until after defrosting.
Place chicken cubes, water, onion, celery leaves, parsley, bouillon, thyme, pepper, and bay leaf in a large Dutch oven. Bring to a boil then simmer for 20 minutes Add the noodles, carrots, and sliced celery. Return to boiling. Simmer covered for 20-25 minutes or until noodles are almost tender. Stir in 1 1/2 cups milk and peas. Combine 1/2 cup milk and the flour until smooth. Stir into noodle mixture. Cook and stir until thickened and bubbly.
Adjust oven rack to lower position and heat oven to 475 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large nonstick skillet over medium-hight heat until just smoking. Brown chicken, about 3 minutes per side. Transfer chicken to 13 x 9 in baking dish, smooth side up. Add cream, wine, 2 tsp mustard, tarragon salt and pepper to taste to skillet and bring to simmer. Remove pan from heat. Meanwhile, spread 1 teaspoons remaining mustard on each breast, lay 1 slice of ham on top and mound each with 1/4 cup cheese. Sprinkle cracker crumbs over cheese, pressing to adhere. Pour sauce around chicken without disturbing crumbs. Bake until chicken registers 160 degrees, about 15 minutes. Serve warm.
Heat the oil in a large heavy pot over moderate heat and saute the onions until lightly browned, about 10 minutes. Add the garlic and jalapenos and cook, stirring frequently, for 2 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 30-45 minutes. If you want a thicker stew, mash some of the beans against the side of the pot with the back of a spoon and stir them into the mixture. Serve with any or all of the optional garnishes if desired.
Preheat oven to 350 degrees. Prepare three 8-inch round pans with oil and cocoa powder and set aside. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Mix until smooth; batter will be thin. Pour evenly into prepared pans. Bake in the preheated oven 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. In a large bowl, mix together icings and cocoa. Frost cake.
Wash beets, cut off top stem, and place in a pot with water to cover. Peel potato and carrots, and add to the pot. Bring to a gentle boil. Remove carrots and potato as they become fork tender - be careful not to overcook. Let cool. As beets become tender, remove to a bowl of cold water. Slip off the peels, and cool slightly. Dice beets.(Use about 4 - 6 cups diced). Dice carrots, potatoes. Make a small dice,for all vegies, about 1/2 cm or 1/4 inch. Chop onion fine. Place all in a large bowl. Add the diced dill pickles. Pour over 1/2 - 3/4 cups dill pickle juice. Stir gently. Cover and refrigerate until ready to serve. When serving, stir in about 2 heaping tablespoons mayonnaise, or to taste.
Preheat oven to 350. Drain peas and rinse well with cold water. Put in food processor (or you can use a medium sized bowl and a fork to mash) with one tsp olive oil and blend until pureed. Also, mince carrots and onions and toast the bread. When making the bread crumbs, make sure the bread is completely cooled. I place it in a ziploc and rub it with my hands to crumble it. Combine turkey, 2 tbsp olive oil, egg whites and milk (I use my stand mixer), mixing until it is well blended. Add garlic powder, basil, thyme, and pepper blend well. Slowly add the carrots and onion, making sure that they mix throughout the meat mixture. Add the pureed peas, blend well. Slowly add in the bread crumbs and make sure that they are blended throughout. Spoon meat mixture into 8x8 glass pan. Bake for 45 minutes. Prepare the topping while it is baking: mix ketchup, mustard powder and brown sugar together in a bowl and set aside. Once the meatloaf has cooked for 45 minutes, remove it from the oven and drain any fat that may have come off the meat (I had very, very little). Cover the top with the ketchup mixture and place back in the oven for another 10 minutes.
Mix the flour, salt, celery salt, garlic salt and ginger well and coat the beef. Brown the beef in the oil in a Dutch oven. Stir in the tomatoes, molasses, vinegar and onions and cover and simmer for 2 hours. After 2 hours, add the carrots, cranberries and raisins and cook until tender, about 15 minutes. Serve immediately or freeze for future use.
To make a dough: In a small bowl, stir together the yeast, sugar, and warm milk; put it aside for about 10 minutes until the mixture starts to foam. In a large bowl, combine the flour with salt. Add melted butter and yeast mixture. Knead until dough is well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest for 1 hour. For one honey poppy seed roll you need 1/2 dough. You may use the rest of the dough later; just wrap it and freeze it. Preheat the oven to 350&deg;F. After the dough is ready, place it to a floured work surface. Roll the dough into a rectangle about 1/4-inch thick. Spread the honey over, then spread the poppy seed filling over the dough, leaving 1/2 inch edge. Roll the dough into a cylinder, place it the seam side down on a baking sheet, covered with parchment paper. Make a wheel out of it, carefully pressing the edges together. Cover with a towel and let rest for about 15 minutes. Using a sharp knife, make cuts on a top of the roll. Brush the roll with the egg wash and place in the oven. Bake for about 20-25 minutes until golden-brown. Let cool on a wire rack before slicing and serving. Serve warm or cooled, dusted with powdered sugar.
Mix all in a shaker half filled with ice. Strain into a tall glass filled with crushed ice. Garnish with grapefruit chunks if desired.
Preheat oven to 200 degrees F. Rub meat on both sides with salt and cumin. Place a wide, heavy skillet or fry pan over high heat for approx 2 mins. When pan is really hot, brown meat on both sides and remove from pan. Add enough veg oil to cover bottom of pan, add onion and garlic- stir constantly until onion has softened. To the pan, add the tomato juice, vinegar, olives and raisins- bring to a boil and cook until liquid has reduced by half. Create a large pouch with the heavy duty foil- large enough to hold the roast and be sealed. Place half of the reduced liquid/chunk mixture in the foil pouch, add the roast and top with the remaining mixture. Close and tightly seal the pouch, then completely wrap the package in another complete layer of foil. Place package on a cookie sheet (preferably with sides in case of leakage) and cook for 3-3 1/2 hours or until fork pushes easily through meat. Remove from oven and let rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the pouch and drain liquid into a bowl or measuring cup. Slice meat thinly or pull apart with a fork. Serve with the liquid (sauce) only or add some of the chunkies (olives, etc). You can also puree some of the chunkies with the liquid for a sauce.
Cook cranberries in water until skins pop. add everything except the nuts and cook for 15 minutes. remove from heat and add walnuts. this will thicken when it cools. stores well in the fridge.
Combine the sausage and 1 1/2 cups cheese and spread in the bottom of a pie plate or a 9" x 9" casserole dish. Pour the eggs over the top of the meat mixture and top with remaining cheese. Sprinkle tomatoes and mushrooms over the top. Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 20-30 minutes.
In a saucepan add cold water to cover potaoes and cook til tender. Drain and mash. Add rest of ingredients. Do not over-mix. Press into 10 inch spring-form pan that has been sprayed with oil. Bake 15 min at 425 until golden at edges. Make sauce: Add all ingredients to food processor and process til smooth. Spread with pesto. Sprinkle with remaining ingredients. Return to oven for additional 10 minute.
Scramble fry ground beef, onion, and green pepper in a large non-stick frying pan with fairly high sides for about 5 minutes (until onion is soft and beef is no longer pink) and drain. Stir in hot water and taco seasoning mix. Bring to a boil and stir in the macaroni ONLY from the KD package. Cover, simmer, stirring occasionally until macaroni is tender. Add the cheese packet and the tomato and stir together well. Serve immediately with sour cream, green onion, and lettuce!
Mix all ingredients well and apply generously to most cuts of pork. Pat into meat well before grilling or smoking. Use it on baby backs or pork spareribs. This rub also works for pork loin and pork chops on the grill. Remember the recipe above is a guideline. Don't be afraid to experiment with other ingredients like rosemary, ginger, cinnamon, or nutmeg. Get Creative and don't forget to Share and Enjoy!
In large mixer bowl, combine 1 cup flour, cornmeal, yeast, 2 tablespoons sugar and salt: mix well. Add very warm water (120-130°) and oil to flour mixture. Add egg. Blend at low speed until moistened: beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 3 to 5 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled, about 1 hour (30 minutes for quick rise yeast). Punch down dough. Divide into 4 parts. Divide each part into 3 pieces. On lightly floured surface, shape each piece into a smooth ball. Punch a hole in the center with a finder. Pull dough gently to make a 1 to 2-inch hole. Heat 2 quarts of water and 2 tablespoons sugar to boiling. Place a few bagels at a time in boiling water. Simmer 3 minutes, turning once. Remove with slotted spoon. Place on greased cookie sheet. Brush tops with 1 egg white, slightly beaten: sprinkle with poppy or sesame seeds. Preheat oven to 375°F degrees. Bake at 375° for 20 to 25 minutes until golden brown. Remove from cookie sheets: cool.
Combine first 5 ingredients. To use: Rub fish fillets or toss veggies with olive oil and place in dish. Sprinkle with freshly ground pepper and sea salt to taste. Sprinkle evenly with herb seasoning mixture. Refrigerate seasoned fish in refrigerator or use immediately. Grill or broil fish or veggies until done. Serve fish with wedges of lemon.
Preheat oven to 425°F Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set. Garnish with whipped cream and maybe some pecans.
Combine all ingredients well. Chill. Serve with chips, crackers or rye bread.
Preheat oven to 350. Boil macaroni in salted water for 6 - 10 minutes. Meanwhile, melt 3 Tbsp over medium head. Add spices and onion. Saute until onion is translucent. In a medium bowl, whisk together milk and egg. Slowly add onion mixture. Drain pasta and return to bowl. Pour in milk mixtures and cheeses (reserving 1 cup of parmesan). Once mixed and melted, pour into buttered 9 x 13 pan. Melt remaining Tbsp or butter. Once melted combine with breadcrumbs and remaining parmesan cheese. Spread on top of macaroni. Place in broiler for 5 minutes.
Preheat oven to 350°F. In a large bowl beat eggs, apple sauce, oil, sugar and pumpkin. Add in flour, cinnamon, baking soda, baking powder and salt to above mixture and mixing well. Spread on ungreased cookie sheet. Bake at 350°F for 25 to 30 minutes. For an extra treat, top with cream cheese topping. When pumpkin squares are cooled spread on top, cut and serve. Cream Cheese Topping: Mix cream cheese, margarine, vanilla and powdered sugar in a medium bowl, mixing well until smooth.
Mix together spices (first six ingredients) in a bowl. Sprinkle over pork, place in a resealable bag, and allow to refrigerate for 1-4 hours. Bring oil to high heat in large saute pan (oven proof). Sear off each side of the pork tenderloin, quickly, but ensuring a nice brown crust. Place the pan, with both tenderloins in a 375 degree oven for 30 minutes, or until the internal temperature reaches 155 degrees. Remove pork from oven and pan, cover in foil, and allow to rest for 10-20 minutes. Do not discard the juices from the pan. In the pan (that was just used for the pork), prepare the sauce by adding 2 teaspoons of the adobo sauce, syrup, stock, and vinegar and stirring at a medium heat. Use a whisk or spoon to scrape up any brown bits at the bottom of the pan. Stir constantly for about 5-6 minutes. Taste for seasoning and add salt/pepper if desired. Serve pork in slices with a drizzle of sauce. This dish goes VERY well with creamy roasted garlic mashed potatoes and fried apples.
Peel Squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4 inch pieces. Combine squash, broth, water, and ground red pepper in a large pot. Cook, covered, over medium heat for 20 minutes or until squash is tender. Transfer 2 cups of the squash-broth mixture to a blender container. Carefully blend, covered, until smooth. Repeat with remaining cooked mixture, blending 2 cups at a tme. Return blended mixture to large pot. Bring just to boiling. Immediately reduce heat. Simmer, uncovered, 5 minutes. Add the butter or margarine; stir until just melted. Prepare ravioli according to package directions.Drain.Ladle hot soup mixture into bowls. Divide the cooked ravioli among individual bowls. Drizzle with molasses (optional).
Combine all ingredients in a bowl. Mix well. Pour 1/2 cup batter on hot griddle lightly coated with cooking spray. Fry for 3 minutes each side.
Butter an 8inch square pan;set aside. Combine Half-and-Half, butter, brown sugar, and granulated sugar in a medium saucepan. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. *Note: if sugar gets on the side of the pan, get a small bowl of water and a pastry brush and wipe down the sides. Add the candy thermometer (bulb of thermometer should not touch the bottom of the saucepan). Continue to cook until mixture reaches the soft-ball stage (238 degrees F). Pour into large heat-proof mixer bowl. Cool until lukewarm (about 110 degrees F). Don't stir it! Once it gets to the right temperature, add vanilla and beat with electric mixer until thick and candy looses it's gloss. Beat in pecans. Spread into prepared pan and refrigerate until firm. Cut into squares then store in refrigerator.
In a large skillet, melt butter over medium heat; add in scallops; saute until they turn opaque, about 3 minutes. Add in shrimp; saute until they turn pink, about 3 minutes. With a slotted spoon, remove scallops and shrimp to a plate. Add in onions, garlic, bell pepper, and mushrooms; saute until vegetables are tender, about 5 minutes (add more butter, if necessary). Stir in wine, mustard, lemon juice, salt, and pepper; cook until liquid is slightly reduced, 2-3 minutes. Return scallops and shrimp to sauce; cook until reheated and flavors are blended, about 5 minutes. Stir in parsley; serve immediately.
Preheat oven to 350 degrees. In a large mixing bowl, combine meat, egg, onion, and spices. Mix with hands until. Add sauces and mix again with your hands. Place meatloaf in an ungreased, nonstick metal baking pan, in a loaf shape. Bake at 350 degrees for 25 minutes. Meanwhile, combine all sauce ingredients in a small saucepan. Bring contents to a boil, then reduce to a simmer while the meatloaf cooks. After the 25 minutes, brush meatloaf with sauce and bake 5 more minutes.
Heat oven to 450. In bowl, combine tomatoes, tomato paste and garlic, mix well. Spread tomato mixture over pizza crust, top with mozarella. Bake at 450 for 8-10 minutes or until cheese is melted. The original recipe calls for the basil to be added with the cheese, but personally, I like the freshness of the basil if you add it during the last minute of cooking, just so it wilts a little.
Preheat the oven to 400 degrees. Prepare a bowl of acidulated water by squeezing the juice of one lemon to the water. To prepare the artichokes, snap off the outer leaves down to the tender inner leaves. Slice off the tops and quarter the artichokes, rubbing the cut edges with half a lemon to prevent them from discoloring. Cut out the fuzzy inner choke and thinly slice each quarter. Drop into the bowl of acidulated water. Repeat with all the artichokes. Drain the artichokes and put them into a large flat pan. Add the butter and water just to cover. Cook over a medium-high fire until the water has totally evaporated and the artichokes are tender. Salt well and transfer to a large bowl. Mix with 3/4 quarters of the Bechamel. Taste, add the juice of the remaining half lemon, and more salt and pepper if necessary. Htydrate the sun dried tomatoes in hot water. Put the cheeses in two separate bowls. Fill another large bowl with cold water. Fill yet another pan with water, add some salt, and bring to a boil. Butter a baking pan large enough to hold the finished dish. To assemble, butter a large baking pan. Drop enough pasta to cover the bottom of the baking dish into the boiling water. After a minute, remove the pasta with a slotted spoon and drop into a bowl of cold water to cool. When the pasta is cool, remove and layer the bottom of the baking dish with the noodles. Spread 1/4 of the artichoke cream over, then 1/4 of each of the cheeses and some tomato pieces. Repeat the process to make two more layers. Put another layer of pasta leaves on top, and cover with the remaining Bechamel and cheeses. Add some more salt, and grind some pepper over the top. (Up to this point, the lasagna can be prepared some hours before serving.). Bake for about half an hour, until a golden-brown crust has formed. Allow to rest a bit before serving.