HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cooking tip: For packing a variety of cookies in tins, place these in muffins papers to keep them from getting powdered sugar over different types of cookies. Preheat oven to 325 degrees F. Mix together 1/2 cup powdered sugar with the butter and vanilla and beat till fluffy. Mix flour with the salt, then add flour 1/2 cup at a time, then add the almonds, stirring until a nice dough forms. Make 1-inch balls of the dough and place on an ungreased cookie sheet about 1-inch apart. Bake in the preheated oven about 15-18 minutes or until set (don't let them brown). Remove from cookie sheets, cool 1 minute, then roll in some powdered sugar. Allow to cool 10-15 minutes (sugar will get damp) and reroll in the sugar.
Preheat oven to 375°F Grease a bundt or tube pan. Cream cream cheese with sugar and vanilla. Mix in chocolate chips and set aside. Stir together the flour, cocoa, baking powder and salt. Beat the eggs, gradually beating in the sugar until the mixture is thick and pale yellow. Beat in the melted butter, then the milk, water and vanilla. Gradually beat in the flour mixture. Spread half the batter into the pan. Drop spoons of the cream cheese filling evenly over the batter. Sprinkle raspberries over top. Cover with remaining batter. Bake at 375°F for about 1 1/4 hours.
Heat the oil in medium pot. Add diced onion and saute until golden. Fill two thirds of the pot with water. (6-8 cups of water). Add condiments: salt, pepper, dry parsley, veggie mix. Add sliced carrots, diced celery root, red bell pepper and peas. Let it boil until all veggies are tender. (about half an hour). Add chopped tomatoes, sliced garlic and celery leaves. Let it boil for another 5 minutes. Serve with fresh parsley on top. (Unfortunately I didn't have any -- ).
Mix salt, pepper, garlic powder and flour together. Dredge the pork chops in this mixture. Brown the pork chops on both sides in the cooking oil. Arrange the pork chops in a 8x8 baking dish and place a lemon slice on each. Mix the catsup, water and brown sugar together and pour over the pork chops. Bake(uncovered) in a 350 degree oven for 45 minutes to 1 hour until done. Add a small amount of water, if needed, toward the end of baking period.
Do ahead: Combine the tomatoes, basil, salt, and minced garlic. Let stand at room temperature for one to two hours, stirring occasionally. In another bowl, mix ricotta with the whipping cream and season with the nutmeg and pepper. Add the fontina and mozzarella cheeses. Let stand while cooking pasta. Cook pasta according to package directions for al dente. While the pasta cooks, drain most of the liquid from the tomato mixture above, leaving it just moist. When ready, drain pasta. In large bowl, add the hot pasta, the 2 tablespoons olive oil, and the cheese mixture. Toss till cheese melts. Spoon tomato mixture across the top but do not stir yet. At table, toss the pasta mixture and sprinkle with grated parmesan cheese just before serving.
Butter a 13x9x2-inch baking pan and place it on an oven rack in the middle of the oven. Preheat the oven to 400 degrees. (But keep an eye on your butter to make sure it doesn't burn). Mix together the flour,cornmeal, sugar, baking powder, and the salt into a large mixing bowl, and make a well in the center of these dry ingredients with a spoon. Beat the eggs in another large mixing bowl with an electric mixer. Beat on high until the eggs are light yellow and slightly thickened, about 3 minutes. Then beat in the milk, water, melted butter, oil, and vanilla. Pour this egg mixture into the well in the dry ingredients, all at once. Stir the dry ingredients into the wet ingredients just until it comes together in a batter (Do not over mix at this stage, or the cornbread may turn out tough). Pour the batter into the hot baking pan (It should sizzle!) and bake until the cornbread is slightly golden brown, about 25 minutes. Cut the cornbread into twelve 3inch squares. Serve hot or warm. (Or toasted the next day with honey butter!).
Combine sugar and water in 2 quart saucepan. Bring to simmer over medium heat, stirring constantly just until sugar dissolves. Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes. Reduce heat to low. Stir in remaining ingredients and simmer 3 minutes. This will keep 2-3 months tightly covered in the refrigerator.
Beat sugar and cranberry sauce together in sauce pan. Melt and bring to a boil over moderate heat and add jello. Stir until dissolved. Add nuts. Pour into lightly oiled 9x5x3 pan. Refrigerate until firm. Cut into small 1 to 1 1/2 pieces and roll in granulated sugar. Let stand at room temperature to dry. After 24 hours sugar again. You may add 1 1/2 pkg Knox gelatin for stiffer candy.
Toss all ingredients and refrigerate for one hour before serving. Serve with warm bread and dip it in the bottom of the bowl. Yum!
The fruit must be frozen in the freezer and the yogurt chilled in the. refrigerator before you start. Remove the fruit and place in food processor. Blend for 30 seconds. Add yogurt and honey and blend for a minute, until smooth. Taste for sweetness-add more honey if. necessary. The yogurt should be scoopable, so eat right away or put. in covered bowl in the freezer.
Heat oil in medium nonstick skillet over medium heat. Combine eggs and pepper in medium bowl; stir well with whisk. Pour egg mixture into skillet; cook 30 seconds or until mixture begins to thicken, stirring slowly with wooden spoon. Stir in salmon and cream cheese; cook 30 seconds, smashing cream cheese lumps with spoon. Stir in spinach; cook 2 minutes or until spinach wilts and eggs are cooked, stirring constantly. Top each muffin half with 1/2 cup egg mixture. Garnish with chives, if desired.
Mix all ingredients except coconut. Thicken with coconut and roll into balls. Place on parchment paper or lightly greased cookie sheet. Cook 30 minutes in slow oven, 250°-275°. Makes approximately 18-20.
Add vodka, DeKuyper Razzmatazz, Sprite, and ice cubes to a shaker. Shake well for 4 - 5 seconds. Caution: firmly hold onto the cap of the shaker, because the Sprite will create pressure in the sealed shaker. Open shaker cautiously over a sink, and then strain the mixture into martini glass.
PREHEAT oven to 350°F Toss apples with 1/4 cup of the brown sugar and 1 teaspoons of the cinnamon. Spoon into 8 or 9 inch square baking dish. COMBINE oats, the remaining 1/4 cup brown sugar and 1 teaspoons cinnamon in medium bowl. Cut in margarine with pastry blender or two knives, until mixture resembles coarse crumbs. Add wafer crumbs; mix well. Spread crumb mixture evenly over apples. BAKE 30 to 35 minute or until apples are tender. Serve warm or cooled. Top with whipped topping or Vanilla ice cream.
Mix everything together very well. Transfer to a serving bowl and refrigerate for 1 or 2 hours.
Place all ingredients except the half and half in the blender, blend until smooth. Pour mixture into a pot, simmer for 5 minutes. Add half and half, salt and pepper to taste. Garnish as desired. Enjoy!
Dice and slice veggies. mix to combine. Chill in icebox for two hours. Serve on top of peices of iceberg lettuce.
Melt butter in a large pot over medium heat, add onions, salt, and pepper. Cook, stirring often until softened and just beginning to brown, about 30 minutes. Reduce heat to medium, add sugar and thyme. Cook, stirring often to scrape up any brown bits stuck to the bottom of the pot, about 40 minutes. (Lower the heat if bottom of pot begins to scorch). When done, onions should be deep golden brown and have a jam like consistency. Remove from heat and let cool completely. Keeps up to 2 weeks in the fridge.
Combine the ingredients, mixing well. Transfer the dip to a smaller bowl (which can be your serving bowl); cover tightly with film and refrigerate. Before serving, stir the dip in the bowl and garnish with a few shakes of paprika, chopped scallion, chopped tomato, etc.--something with lots of color! Your eyes eat first: spend some time on your vegetable prep. Choose nice looking ones and cut them into bite-size, easy-to-handle pieces. Usually, you can cut them the day before and store in food storage bags overnight, being sure to squeeze out as much air as you can. It really helps!
Chop up the vegetables into, (bite-sized or slightly larger), pieces. The onion will add a nicer texture if you chop it into rings rather than dicing it. Heat up a large frying pan and add your olive oil, the chopped onion and the chopped garlic. Cook until slightly browned, but not cooked through. Add the carrots to the frying pan. Leave to simmer, covered, for about 5 minutes. You can add about half a glass of water to keep the vegetables from sticking and to steam them a bit. Add the capsicums, mushrooms and zucchini to the pan, as well as the tin of diced tomatoes and chilli sauce. Cover and simmer for about 15-20 minutes, or until all your vegetables are cooked. The sauce should reduce slightly. You can add some fresh tomatoes for added flavour here. They will cook quickly in the pot and shouldn't take more than 2 or 3 minutes. Add salt and pepper to taste and serve as a side dish with some plain steamed chicken or beef, or just by itself.
Preheat oven to 350 degrees F & grease a 13"x9" baking pan. In a heavy saucepan, heat caramels & 1/3 cup of the half & half, over low heat, stirring occasionally, until caramels are melted. Then, stir until smooth & remove from heat & set aside. In a mixing bowl, beat cake mix, remaining 1/3 cup half & half, butter & vanilla until smooth. Pat half of this mixture into bottom of prepared baking pan & bake 10 minutes. Remove from oven & spread evenly with warm caramel mixture. In another bowl, stir cranberry sauce, then spoon over caramel layer. Sprinkle remaining cake mixture over cranberry layer, then top with a sprinkling of pecans. Return to oven & bake another 30 minutes. Cool in pan on wire rack before cutting into bars.
Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al dente and lightly oil. Finely chop fresh sage. Halve the pitted black olives and portion to 3 ounces, cut ricotta salata in 1/4 inch cubes and portion to 1 1/2 ounces. Heat olive oil in saute pan and add shrimp. Saute for approximately 30 seconds. Add the garlic and shallots for 30 seconds. Add white wine, lemon juice, fresh chopped tomatoes, black olives salt and crushed red pepper. Cook until the shrimp are just cooked through. Remove pan from heat an add 1 1/2 oz. room temperature butter. In a large saute pan place 10 oz. butter, 1 tablespoons crushed red pepper, salt, finely chopped sage and 1 1/2 oz chopped garlic. Place heated pasta in saute pan and toss well to incorporate all ingredients thoroughly. Toss with romano cheese and place on a large platter. Top with shrimp and sauce, garnish with cubed ricotta salata and serve immediately!
Flatten chicken to 1/4-in. thickness. Season with salt and pepper. In a large nonstick skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
Combine the herbes, salt, and pepper in a small bowl. Rub the mixture on the steak. Spray large nonstick skillet or ridged grill with non-stick spray an set over med. heat. Place the steak in (on) the skillet and cook until an instant read thermometer reads 145 degrees for medium, about 10 minute each side. Transfer the steak to a cutting board, let rest to distribute juices for 5 minute Cut acrss the grain into 12 slices.
Preheat oven to 350 degrees. Place chicken in a glass or ceramic baking dish. Mix last 3 ingredients and pour over chicken. Marinate at least 2 hours in the refrigerator but no more than 24 hours. Bake until chicken is tender, approximately 1 1/2 hours. This recipe makes a delicious sauce for rice.
Move the oven rack to the lowest position. Heat the oven to 350 degrees. (Do not grease or flour your tube pan and do not substitute a fluted Bundt pan). In a large bowl, beat the cake mix, water, and lemon/orange peel on low for 30 seconds and medium for 1 minute. Divide the batter evenly among three small bowls. Gently fold in 6-8 drops of food coloring in each, being careful not to deflate mix. Layer the batters in a 10-inch tube pan (anything smaller will overflow). Using the end of a wooden spoon, poke a few holes around the cake to "tie-dye" it. (The best way I found to do this is to stick the spoon handle straight down and pull it straight up.). Bake 37-47 minutes or until the top is golden brown and the cracks feel dry. Don't underbake. Immediately turn the pan upside down on a bottle (something glass, like a soy sauce bottle or a wine bottle) to cool. Leave to cool for 2 hours. Run a knife around the edges to release and place on the serving platter. Spoon 1/2 the frosting into a microwavable bowl and microwave for about 15 seconds or until frosting can be drizzled. Drizzle over cake. Place remaining frosting in a sandwich baggie and snip just enough of the corner (or use a writing tip) to make a VERY VERY thin line. Pipe a ribbon and bow on each candy square to look like a present. Arrange on top of the cake. Store loosely covered at room temperature.
I suggest making the filling a few hours ahead of time to allow the flavors of cheese, garlic and herbs to fully meld. Beat the eggs and combine them with the Ricotta. Fold in the grated cheese, basil, parsley and Prosciutto until all is well combined. Cover with plastic wrap and keep in fridge until ready to use. Using lasagna noodle (if packaged cook to al dente) add enough stuffing on one end and roll up jelly roll style. Lay into baking pan that has been greased or coated with cooking spray. I use a 9x14" pan which perfectly holds 12 manicotti: 8 down the center and two on each side. Spoon the Ragu over the pasta until completely covered. Bake in the oven, uncovered, for 35 minutes. Remove and top with the mozzarella. Return to the over for an additional 10 minutes to allow the cheese to completely melt. Let stand for about 5 minutes. Serve with additional sauce on the side. For the Bolognese Ragu (Italian Meat Sauce) You want to use a heavy pot or saute pan for this, something that holds the heat well. This will give you better control when you need to have the sauce just barely simmering. Melt the butter in the saute pan over medium heat. Add the next 4 ingredients and saute until the veggies are softened, about 5 minutes. Add the ground beef and pork. Cook the meat while using the edge of the spoon to break up the meat into small pieces. Just before the meat begins to brown add the milk. Return the mixture to a slow boil and allow to reduce until the milk has mostly evaporated. About 20 to 30 minutes. Add the wine, return to a boil and allow the sauce to reduce until the wine is mostly evaporated, another 20 to 30 minutes. While the sauce is reducing drain and chop the tomatoes, reserving the juice. When the wine has mostly evaporated add the tomatoes, along with the reserved juice, and the red pepper. Now you want to reduce the flame until the sauce is barely at a simmer- only a bubble or two at a time breaking the surface. Maintain this simmer, stirring every 30 minutes or so, until the liquid is mostly evaporated. This should take about 3 to 4 hours. Adjust salt and pepper to taste. The long, slow simmering gives the meat a melt-in-your mouth quality. Don't be daunted by the cooking time, as it only requires you be around to give it a stir from time-to-time.
Cook pasta according to package instructions. Place olive oil and red wine in sauce pan on medium heat. Stir in tomato paste first. Add rest of ingredients. Simmer for 20 minutes. Meanwhile, heat milk in a saucepan until it is steaming. Do not boil. While milk is heating, melt butter in a seperate saucepan. Whisk flour into melted butter. Let cook on medium for about 5 minutes. Keep whisking. Once milk is steaming, whisk into butter and flour mixture a cup at a time. It will become thicker as you whisk. After all milk is added, bring to a boil for 30 seconds constantly stirring. Remove from heat. Stir in salt and nutmeg. Place half of the cooked ziti noodles on bottom of large casserole dish. Spoon on half of the marinara sauce. Spoon on half of the besciamella sauce. Top with half of mozerella cheese. Repeat. Bake at 350 for 40 minutes. Your cheese should brown and bubble.
Wisk half and half, water and starch until blended in 5-qt. pot with lid. Place on medium heat. Add Neufchatel cheese. Heat and stir until cheese starts to break down. Add rest of ingredients EXCEPT Splenda. Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld. Stir frequently. Add Splenda when finished if you wish soup to be sweeter. Adjust liquid needs if it thickens too much upon standing. This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.
In heavy 2 quart saucepan cook and stir over low heat the milk, sugar and corn syrup until the sugar dissolves. Bring to a boil over medium heat, stirring often, until candy reaches soft ball stage. Remove from heat, stir in the butter, stir then add coconut and mix well. Shape into cones about 1 1/2 inches high. Place on waxed paper to cool.
Combine the parsley, chives, and thyme in a small bowl. Cook the pasta according to package directions. Drain. Heat the oil in a large nonstick skillet, add the garlic and shallot. Saute until shallot is translucent, about 3 minutes. Add the tomatoes and olives and saute until heated through. Sir in the vinegar, basil and salt. Add the pasta and toss to combine; keep warm. Spray the grill rack with nonstick spray and prepare the grill, or spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Rub the swordfish with a generous amount of dried herb mixture. Grill 5 inches from the heat until the fish is opaque in the center, 4-5 minutes per side. Serve the swordfish over the pasta.
Line a deep dish pie plate with 1 crust. Fill with rhubarb. Mix flour, sugar, salt, cream and egg together in large bowl. Pour over rhubarb. Top with second crust and crimp edges. Bake 15 mins at 425*F, reduce heat to 350*F and bake an additional 25 minutes.
Put all the ingredients (except for pineapple sliced decorations) in a blender and blend well for about 1 minute. Pour the smoothies into fancy glasses and add straws. Place a wedge of pineapple on the rim of the glass and serve promptly.
Preheat oven to 400 degrees. Cut squash in half lengthwise. Drop halves in boiling water and boil for 7 minutes. Remove from water. Allow to rest until cool enough to handle. With a spoon, scrape the middle of the squash out, leaving a shell about 1/4 inch thick. Set aside the shells. Finely chop scooped out middles. Heat a skillet and spray with cooking spray. Saute chopped squash, onion, basil and garlic until onion is soft. Season with salt and pepper. Whisk milk and flour together. Slowly add small amounts of milk to the veggies while stirring. Bring mixture just to a boil. Add cheese and 1/2 cup bread crumbs, stirring the whole time. Mixture should be semi thick, almost crumbly. If it is too thick or too thin, add milk or bread crumbs accordingly. Re-season if needed. Stuff the shells with this mixture, sprinkle with remaining bread crumbs and dot with butter. Bake in oven for 10-20 minutes or until bread crumbs are golden brown.
Preheat oven to 400 deg F/ 200 deg Celsius. Take out a muffin tin. Heat the olive oil in a skillet over medium-high heat, then add the zucchini slices, garlic and pepper, and fry until the zucchini is tender, about 5 - 7 minutes. Stir often. Cool slightly, then add the Parmesan and mix inches. Roll each pastry sheet to about a 16 x 11 inch rectangle. Cut 5 x 5 inch squares from each pastry sheet -- reserve the leftover pastry for another use. Press each pastry square carefully into muffin cups (they should be about 1/3 cup deep), and leave an overhang. Place about 1/4 cup or less of the zucchini mixture in each pastry-lined muffin cup, dividing equally. Place 1 square Brie atop each one, and then place 1 slice prosciutto atop the Brie. (Any high-quality ham will do). Gather the edges of the pastry together on each one, and pinch to make a "purse". (I touched the overhanging pastry bits with some beaten egg to make sure they will stick together when pinched, and not open in the oven). Brush the purses lightly with the beaten egg, as this will help colour them golden. Bake in the pre-heated oven for about 15 minutes, until puffy and golden. If served as starters, put finely chopped parsley on each plate before placing the purse. You could also use thinly-sliced red bell pepper as a garnish.
1. Put the milk, 1 of the potatoes, 1/3 cup of the cheese, the sauteed onion, dill and salt into Vitamix in the order listed and put the lid on container. 2. Set the Vitamix on variable 1. 3. Press start and slowly increase the speed to high. 4. Blend for 5 minutes or until heavy steam escapes from vented lid. 5. Reduce the speed to variable 3 and remove the lid plug. 6. Add the second potato, bacon and cheese (and broccoli, if desired) through the lid plug opening. 7. Blend an additional 20 seconds. 8. Remove lid carefully to avoid the steam and serve soup.
Make the marinade: Whisk together the first four ingredients, adding salt and pepper to taste Place the fish in one layer in a baking dish, skin side up. Pour all but 1/4 cup marinade over the fish and let them marinate, covered, in the refrigerator for 3 hours. Stir together the shrimp, onion, garlic, parsley, capers, basil, tarragon, crumbs, mayonnaise, Parmesan and the remaining marinade. Salt and pepper to taste, and mix until combined well. Bake the fillets in the marinade, skin side down, in the middle of a preheated 400 degree oven for 10 minutes. Spread evenly with the topping and cook for 10 minutes more, until topping is light golden brown. Serve with lemon wedges.
Pre-heat oven to 375 and bake pie shell for 10 minutes (or until lightly brown). Mix apples, sugar and water (enough water to cover the apples!) into a pot and simmer until apples are soft & you can fork though it like butter, 6-7minutes [if you like a crunchier apple only simmer for 2-3 minutes] Set aside and let cool a bit. Now, in a separate bowl mix melted butter, brown sugar and flour with your hands! Mix until it is crumb-like. Ok, now it's time to assemble the pie! First layer apples down, then blackberries, then apples, then blackberries! Sprinkle the lemon juice over the top. Lastly, with your hand, sprinkle the crumb topping over the top -try to get it nice and thick and try to cover as much as possible. Bake for 45minutes and let cool for 15-20 minutes Refrigerate after it cools and heat individual slices in microwave for 15 seconds to enjoy later. Cool wip on top is yummy too!
PIE FILLING: Combine the sugar, cornstarch and salt in the top of a double boiler. Slowly add the milk, stirring constantly until the mixture thickens, about 10 minutes. Cover the pan and allow to cook 10 minutes longer. Stir occasionally. Remove from heat. Beat the egg yolks in a separate bowl and add about half a cup of the thickened milk. Stir this mixture back into the double boiler. Cook and stir over boiling water for 5-6 minutes. Add the butter, lemon juice and rind; stir together until the butter melts, then remove from the heat. Cool this custard, approximately 30 minutes, stirring gently every 10 minutes or so. When cool, pour into the pie shell. MERINGUE: Preheat the oven to 350 degrees. Beat the egg whites with cream of tartar until they are stiff but not dry. Beat in the sugar slowly, followed by the vanilla. Heap onto the pie and spread with a rubber spatula across the entire crust, then "anchor" the meringue to the edge of the crust. As long as the meringue touches the crust, it won't pull away or shrink in the oven. Use a light back and forth motion of the spatula to make decorative waves in the meringue. Bake for 10-15 minutes or until the meringue is delicately browned on top. Cool pie at room temperature, approximately three hours. Serve and graciously say "sorry" when people ask for the recipe!