HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat over to 400. Cover ramekins with butter and dust with sugar. (If you don't have ramekins, I've also made these in a silicone muffin tray. Melt the chocolate and butter. Whisk together the eggs, sugar and salt. Mix these all the above mentioned together. Add the flour, whisk till combined (do not over-whisk). Bake at 10-12 minutes until a tooth pick inserted 1/2 inch from the side of the ramekin comes out clean. Take out of oven and let sit for 10 more minutes. Enjoy! You can dust them with icing sugar and serve with icecream and your favorite berries. I've also had fun and added Baileys or other flavored liquors. This recipe holds up great so experiment with it! These microwave well the next day!
Cook sausage, onion, and garlic in 10" skillet over medium heat. Stir occasionally until no longer pink and drain. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes, and tomato sauce. Break up tomatoes and heat to boiling, stirring occasionally. Reduce heat to low and simmer uncovered 45 minutes or until slightly thickened. Heat oven to 350 and cook and drain noodles as directed on package. Mix ricotta cheese (or cottage cheese), 1/4 cup Parmesan cheese, remaining tablespoon parsley, and the oregano. Spread 1 cup of the sauce mixture in ungreased rectangular 13x9x2" baking dish. Top with 4 noodles and spread 1 cup of the cheese mixture over the noodles. Spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture, and 2/3 cup of the mozzarella cheese. Top with the remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup parmesan cheese. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Preheat oven to 350 degrees. 1. For the BROTH: Boil water. Put the onion, carrot, celery and in the water. Simmer for 30-60 minute 2. For the MEATBALLS: Put all meatball ingredients in a bowl and combine thoroughly. Form little balls and put on and un-greased baking sheet. Stick in the oven for 10 min or until slightly crispy. 3. In the last 10 minute of the simmer, add the spinach and pasta to the water. Cooking the pasta in the broth will give the pasta more flavor. 4. Add the 'meatballs' to the broth and cook for five minute. 5. Take out the onion and chop it. Use half to put in the soup. Save the other half. Serve warm.
Heat the oil in a heavy bottomed pan and add the bay leaves,cloves,cardamoms,cinnamon sticks,chopped onions and fry them until the onions are translucent. Add the ginger and garlic pastes and fry until its fragrant. Now add all other spices and 2 cups of water and mix everything well. Simmer it until the oil floats on top and the gravy thickens. Now add the mutton/beef pieces and cover them with the spices. Cook until the meat is tender and the gravy is thick. You can always add water if it's needed. Serve with plain white rice and tomato salsa -- !
Scoop the ice cream into four small serving dishes and refreeze. Combine the preserves, pecans and kirsch in a small saucepan. Heat gently until the preserves are heated through and partially melted. Spoon the preserves over the ice cream and serve immediately.
Tie the spices in a spice bag or piece of cheesecloth. Place vinegar and spice bag in non-reactive (stainless steel) pot. Bring to a boil and cook about 10 minutes. Cool. Store vinegar and spice bag in air-tight plastic or glass container. NOTE:*** Although the flavor intensifies with aging, the vinegar is ready to use immediately. After about 1 month, remove the bag from the vinegar. ***SWEETENED SPICED VINEGAR: To sweeten this recipe, add 3 1/2 cups granulated sugar. Good for pickled beets or pickled peaches.
Puree berries in food processor or blender. Press puree through a fine sieve with the back of a wooden spoon. You need at least 3/4 cup of puree. Add vinegar and sugar to blender; blend until smooth. With blender running, slowly add oil, then slowly add half and half. Return berry puree to blender and mix well. Refrigerate until ready to serve, then shake well.
Place onion rolls, cut sides up, on a baking sheet. Spread mayonnaise evenly on cut sides of each roll; layer bottom halves of rolls evenly with roast beef and Cheddar cheese. Layer top halves with red bell pepper strips and jalapeno slices. Bake at 325 for 10 minutes or until cheese is melted and sandwich halves are thoroughly heated. Place tops on bottoms and serve immediately.
Place sliced onions in bottom of baking dish. Top with chicken parts. Add seasonings, tomatoes, sauce, mushrooms, and wine, in that order. Cover tightly with foil. bake at 325* for 3 hours. Discard bay leaf before serving. Serve with pan sauces over hot cooked pasta.
Mix 1 cup milk and 1 pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing bowl with a whisk, for one minute. (Feel free to add a little tiny bit extra milk if it seems REALLY thick-but keep in mind, it's pie -- you want it to set rather firm.). Mix into bowl 1/2 15oz can of Pumpkin Pie Filling. (If you have just pumpkin in a can, you will might need to add premixed pumpkin spice seasoning; or add cinnamon, clove, and nutmeg, to taste. The pudding is already seasoned so you might find yourself pleased with the results as-is.) Whisk well, so it is evenly distributed and not clumpy. At this point you can do one of two things. If you want a simple two-layer pie, skip to step 4. If you want a three layer pie, spoon 3-4 generous spoonfulls of the Pumpkin/Pudding mixture into the Graham ready-crust and spread evenly. You want a relatively thin layer here. Add to your mixing bowl 1/2 of your Cool Whip tub, approx 4 oz, and mix with whisk. You don't have to be EXACT with this, because the leftovers will serve as topping; and you can't fit an entire half a tub on the top of the pie. So, be generous with this step. A little extra Cool Whip in the mix never hurt anybody. Now, take the Pumpkin/Pudding/Whip mixture and spoon it in to fill in the pie crust almost to the top. Use the remainder of your Cool Whip to make a topping for the pie. Smooth it with the back of your spoon. Sprinkle with a very light garnish of pumpkin spice seasoning, or cinnamon, nutmeg, clove, etc for a finished look. Let set in the fridge approximately 3 hours, or until firm.
Heat oven to 350*. Beat butter, sugars, peanut butter, vanilla and eggs until creamy. Mix together dry ingredients, and slowly stir into wet. Chill dough. Drop rounded tablespoons onto an ungreased cookie sheet. Bake 10-12 minute.
In a large bowl, mix the yougurt and kefir cheese. Finely chop the cucumbers and add to yogurt mixture. Add basil, mint, salt, pepper, onion powder, raisins, walnuts, and dried rose petals to the mixture. Mix well. Refrigerate for an hour and serve.
Butter the won tons, sprinkle with cinnamon sugar. Place in the muffin tin and bake @ 350 for 5 t0 6 minutes til done. Add a small spoon full of nuts on the bottom of the wontons after baking. Add the apple pie filling. One small scoop of ice cream on the filling. A spoon full of caramel and sprinkle with pecans. I dipped my wontons in chocolate when they were done and sprinkled with nuts. Variations: Lina's Taco Cups. Butter the won tons bake as stated above. Add your taco fillings to the finished won tons. for mixing.
Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately. Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside. In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.
Cook and drain pasta. While cooking, bring eggs to room temperature by letting them stand for 5 minutes in hot tap water. Also while cooking noodles, brown bacon. ( Do not drain grease.). Beat eggs together with a fork. Stir in parmesan cheese. Toss hot, cooked pasta with hot, browned bacon. Add beaten eggs and cheese. (The heat from the noodle mixture will cook the eggs. Keep stirring so that they coat the noodles and don't stick to the bottom.).
In a large bowl, combine ground beef, panko, onion, jalapeno peppers, chipotle pepper, cilantro, cumin, freshly black pepper and cheese. Divide mixture into 4 equal portions and form 4 patties. Place them in a plate, cover with plastic wrap and transfer to the refrigerator for 1 hour. The stuffed version: mix all the ingredients except cheese and form 6 balls but 3 bigger than the others. Create a well in the center of the biggest ones and add 2 tablespoons cheese per. Place the smaller patties on top and seal. Cover with plastic wrap and refrigerate for 1 hour. AVOCADO SPREAD INGREDIENTS - 1 avocado, seeded & scooped - juice of 1/4 lime - 2 tablespoons crema or light sour cream - 1 small clove garlic, minced - couple dashes hot sauce such as Cholula(R). AVOCADO SPREAD - In a small bowl, scoop avocado and add lime juice; mashed with a fork until smooth. Add sour cream, garlic, hot sauce and freshly ground black pepper; stir until well blended. Transfer spread to the refrigerator until ready to serve. Preheated BBQ. Grill burger at 500°F for 7 minutes per side. If desired, about 3 minutes before the end of cooking, place 3 thin slices of cheese per burger. Spread avocado mixture to top buns and garnish to liking.
Pour the vodka, light rum and dark rum into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a highball glass filled with ice cubes. Add Sprite and a splash of pineapple juice. Add a twist of lime (or lemon), and serve.
Cream margarine and sugar until fluffy. Add egg, vanilla and lemon extract. Blend in coconut, flour and cream of tartar. Roll into small balls (1-inch) and place on an ungreased cookie sheet. Bake at 350F degrees for 8 to 10 minutes until lightly browned. Cool. For frosting: Blend all ingredients with wooden spoon or electric mixer and frost cookies.
Cake: Butter a loaf pan and set aside. In a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, making sure each egg is well incorporated before adding the next. Scrape the sides of your bowl once or twice during mixing. Add the vanilla, lemon zest and lemon juice and mix to combine. Mix together the baking powder and flour, then add to the creamed butter mixture and mix until well combined. Pour the batter into your loaf pan and bake in a 350 degree oven for about 50 minutes or until a skewer inserted in the middle comes out clean. Cool the cake in the pan. Once the cake is completely cooled, glaze with lemon icing. Cake will keep for a week in the refrigerator. Icing: Mix together the sugar and lemon juice until smooth. Glaze once the cake is cooled.
Start with water, you can use 1 cup to start, blend in about one small handful each of spinach and kale. Blend until smooth *if using a regular blender, try frozen organic chopped spinach. VITA MIX: add all ingredients in order, no need to blend greens first. Add in 1/2 orange, cut into a few smaller pieces, try leaving a little rind! Make sure you take all seeds out. Break celery (more fat burning, anti-inflammatory!) into chunks, and blend smooth. NOTE: Citrus type fruits work best, for best nutrient absorption. Add in harder fruits first, banana and lemon/lime last. If too thick, add in cold water until desired thickness, remember, it's a smoothie-not a juice:). Add stevia and sweeten to taste, and try a pinch of dry or fresh mint if you find it strong for your palate!
For white sauce,in a small nonstick saucepan, melt butter. Stir in flour,mustard,cayenne and salt until smooth;gradually add milk. Bring to a boil;cook and stir for 2 minutes until thickened. Remove from the heat; set aside. In a large nonstick skillet coated with non stick cooking spray,cook onion over medium heat for 2 minutes. Add shrimp;cook and stir 2-3 minutes longer. Drain. Place crust on a pizza pan or bakng sheet;spread with white sauce. Top with shrimp mixture and cheese. Bake at 425 for 8-12 minutes or until shrimp turns pink and cheese is melted.
Preheat oven to 375. Spray muffin tin with cooking spray. Press prociutto in to muffin tins covering the entire surface of the cup. In a bowl, scramble eggs and add ricotta cheese, asparagus and tomato. Pour egg minxture into the prociutto lined muffin tins. Sprinkle tops with shredded cheese. Bake for 15 minutes or until tops begin to brown a bit.
Put large boneless beef roast or brisket in nonmetallic container. Combine water, salt, sugar, peppercorns, garlic, bay leaves and pickling spices. Pour mixture over meat and refrigerate for 2 days. Discard marinade liquid. Other meat can be used in place of beef.
Chutney: In a fry pan, dry roast peanuts to a golden brown. Grind peanuts, chilies, tamarind paste and salt to a smooth paste using 1/4 cup of water. The amount of water depends upon how thick/thin you want your chutney. Transfer to a bowl. Heat oil until sizzling. Add mustard seeds and hing and fry until seeds start popping. Pour over the Chutney. Filling: Boil the cubed potatoes until fork tender, drain and set aside. Heat the oil over medium high heat and add the mustard and cumin seeds. They will begin to pop and shoot all over your kitchen within a few seconds so have the chopped onion ready to go. Once the mustard starts to pop, add the onion and green chili, sauteing for a couple minutes. Add the ground cumin and coriander and mix, gently stir in the cubed potatoes as you don't want to turn them to mashed potatoes. Add the turmeric, garam masala, chopped cilantro and mix well. Add a little water (up to 1/4 cup) to thin the mixture and salt to taste. Keep warm. Dosa: Place the urad dal and basmati in two separate bowls and cover with several inches of water. Cover and allow the bowls to sit out at room temperature at least overnight and up to one day. In the morning, drain and rinse the rice and dal and add to your food processor. Grind the two together into a paste, add the onion and chili and salt (about 1/4 teaspoon) and continue to grind. Start adding water to the mixture, until you get a smooth creamy and slightly thin batter (just a tad thinner than your typical pancake batter). Continue to mix this in the processor until you can rub it between your fingers and the grit remaining should be a little finer than cream of wheat. Heat a large flat, oiled griddle over medium high heat, or your largest flat bottom non stick pan. Pour 1/2-3/4 cup of batter into the center of the griddle and working quickly with a large spoon or heat safe silicon spatula, swirl the batter outwards into a very thin flat pancake. The thinner the better. Don't be too concerned about holes or getting it perfectly round, just focus on spreading it thin. Cook the dosa until the underside is golden brown and the top is no longer glossy. This will only take a few minutes and do not flip the dosa. If your dosa seems a little thick, too chewy or not quite crispy enough, blend the batter again and add a little more water. Remove the dosa from the pan and fill with several tablespoons of the following potato filling and a little squeeze of sriracha. Roll up and serve immediately with the peanut chutney.
Place entire orange in blender and chop finely. Set aside. In a mixing bowl, combine milk, melted butter and egg, mixing slightly. Add apples, orange and vanilla. Sift together flour, salt, baking powder and sugar. Stir dry ingredients into milk mixture with a spoon until blended. Do not over mix ! Preheat oil in fryer to 350 degrees. Drop batter off end of teaspoon into hot oil. Turn once for even browning. Cool slightly and roll in powdered sugar.
In large stainless kettle, brown pork in bacon fat or vegetable oil. (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink. Add diced onion and garlic, cook till soft. Add flour and stir, browning flour as you would a roux (rue). Add some of your water if flour is too thick, keep stirring till it bubbles. Add chicken broth. Add the rest of the ingredients and bring to a bubble, then turn heat to low. Cook uncovered for 2-3 hours, stirring occasionally. If your chile is too thin, add more flour. If your chile is too thick, add more chicken broth. Taste often and add more spices or peppers to your liking! If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them! (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile).
Heat oven to 450. Mix flour, baking powder, baking soda, sugar, and salt. Cut in crisco until small crumbs form. Add sour cream and stir only until entire mixture is moistened. Turn onto floured surface, grease hands, and knead about 10 times. Drop onto ungreased baking sheet in 1 1/2 inch diameter, 3/4 inch thick mounds. Bake 10-12 minutes.
Drop by tea spoon on oiled cookie sheet. Bake 350 for about 12 minutes.
Heat the oven to 350*F. Pour the olive oil into a heavy shallow baking dish large enough to hold the potatoes in a single layer. Sprinkle the juniper berries over the oil and place the dish in an oven for a few minutes to warm. Trim off the stem ends of the garlic cloves and rub off any feathery outer skin. Place the potatoes and garlic in the warm dish and roll them in the olive oil to lightly coat. Bake 10 minutes and roll the potatoes and garlic in the olive oil once more. Reduce the oven temperature to 300&#730;F and bake uncovered for 50 minutes or until the potatoes are just tender. Roll the potatoes in the olive oil to coat once more and transfer to a warm platter. Sprinkle with the lemon juice, salt and pepper, and oregano. Serve hot or warm, with toast, if desired.
Break noodles and place half in bottom of a greased slow cooker. Brown ground beef in saucepan and drain. Stir in italian seasoning and spread half over noodles in slow cooker. Layer half of sauce and water, half mushrooms, half ricotta cheese, and then half of mozzarella cheese over beef. Repeat layers. Cover and cook on low 5 hours.
Preheat oven to 350°Boil Pierogies for about 5-8 minutes. Then drain. In a small skillet, melt margarine. Saute onion and green pepper for about 5 minutes. In a 2 quart casserole, combine drained pierogies with onion and green peppers. Blend milk and soup and pour over casserole. Top with Cheese. Bake in 350° oven for 35 minutes.
1. In a large blender add the oinion, tomatoes, tomato paste, garam masala, turmeric, cumin powder corriander seed powder, crushed red pepper, green chillies, garlic cloves and piece of ginger. Add a bit of water to help it blend. Blend until you get a smooth paste. 2. in a deep pan add the oil and let it heat up for a minute on medium high. Add the paste ( be careful the curry may sizzle and pop a bit. Make sure you have the lid handy.) Stir fry for a couple of minutes and then turn to medium heat to let it cook for about 6 minute 3. Add potatoes and water and let it cook on low to medium heat. Keep cheking every 10 minutes to see if the potatoes are cooked by taking a knife and inserting it in a piece) . 4. One potatoes are done turn to low heat and add the peeled hard boiled eggs. Cook for another 5 minutes. Add water and check to see if salt is according to taste. Add more if needed. 5. Best if served with plain white basmati rice.
Add the milk, butter, molasses,eggs and cider vinegar to the bread pan. Mix together all dry ingredients except yeast in a large bowl to incorporate and add to bread pan. Add yeast to bread pan. Choose gluten-free cycle or cycle in your machine that most closely matches time shown above. While the dough is kneading, scrape down the sides of the bread pan to fully incorporate all ingredients. When cycle is completed, remove bread and allow to cool fully before slicing.
For Meat Sauce. In a 4-qt Dutch oven, cook sausage, ground sirloin, onion, pancetta, carrot, sweet pepper, celery, and the 4 cloves of minced garlic over medium-high heat until meat is brown and onion is tender. Break up meat as it cooks. Drain off Fat. Stir in tomatoes, tomato paste, wine, salt, and black pepper. Bring to a boil; reduce heat and simmer, covered for 30 minutes, stirring occasionally. Stir in milk, basil, and oregano. Cook lasagna noodles according to package directions; drain. Rinse with cold water and drain again. FOR PORCINI-PARMESAN SAUCE: Place dried porcini mushrooms in a small bowl; add enough boiling water to cover. Let stand 10 minutes; drain. Rinse with cold water; drain again. Chop mushrooms; set aside. In a large saucepan; cook and stir minced garlic in hot butter over medium heat for 30 seconds. Stir in flour until combined. Slowly stir in milk and wine (milk may curdle if using wine, but sauce will appear smooth when finished). Cook and stir until thickened and bubbly. Remove from heat. Stir in mushrooms, ricotta cheese, parmesan cheese, parsley, basil and salt. Putting it all together. Preheat oven to 350. Spread 1 cup of the meat sauce in an ungreased 3-qt rectangular baking dish. Top with 3 noodles and 2 cups of meat sauce. Top with 3 more noodles and half of the porcini-parmesan sauce. Top with 3 more noodles and 2 more cups of meat sauce. Top with 3 more noodles and the rest of the porcini-parmesan sauce. Top with remaining 3 noodles and meat sauce. Cover lasagna with foil and bake for 30 minutes. Uncover lasagna; sprinkle with parmesan cheese and bake for 20 - 30 minutes more or until heated through. Let stand 20 minutes before serving.
Combine oil, lemon juice, thyme and garlic. Place chicken in shallow dish and pour oil mixture over, turn to coat. Cover and refrigerate 30 minutes. Discard marinade. TO GRILL: Place chicken on gas grill over medium high heat or charcoal grill 4-6 inches from medium coals. TO BROIL: Place chicken on broiler pan and broil 4-6 inches from heat. Cook 14-18 minutes or until juices run clear, turning once.
Sift dry ingredients in bowl; make well in center and add oil, margarine, orange,juice and peel, eggs and vanilla. Knead dough, refrigerate at least 2 hours. Cut dough into 4 parts. Refrigerate unused dough in between rolling. Roll 1 dough piece on floured board, to 8" x 16", spread with 1/4 cup jam, then sprinkle with nuts and raisins. Roll as for jelly roll. Brush top with egg white,sprinkle with sugar mixture. Slice into 1 1/2 inch slices, place 1 1/2 inches apart on very lightly greased baking sheet with topping side up. Continue with other pieces of dough. Bake 25 minutes at 350 degrees. Remove from baking sheet, and cool on rack.