HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Grease 13" by 9" metal baking pan; dust pan with flour. Prepare Streusel Topping: In medium bowl, combine brown sugar, flour, and butter. With fingertips, work in butter until mixture is crumbly. Refrigerate streusel while preparing cake. Prepare Coffee Cake: On waxed paper, combine flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat sugar with butter until blended. Increase speed to medium-high; beat until creamy, about 2 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla. At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until batter is smooth, occasionally scraping bowl with rubber spatula. With spatula, fold in all but 1/2 cup blueberries. Spoon batter into prepared pan; spread evenly. Sprinkle batter with reserved blueberries. With fingers, press streusel into clumps; sprinkle evenly over batter. Bake coffee cake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 1 hour to serve warm, or cool completely to serve later.
Shred cheese, or cut into 1/2" cubes. Brown beef in skillet, and drain. Add water, ketchup and onion powder; mix well. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8-10 min or until macaroni is tender. Stir in cheese; cook until melted, stirring occasionally.
Process the moong sprouts till finely ground. Add the gram flour, onions, tomatoes, ginger and garlic paste, chopped cilantro, adding a little water till you get a pancake-like consistency. Heat a non-stick pan. Spread the batter on it and cook on both sides with minimum oil. Garnish with grated tofu or cottage cheese. Can be served with cilantro and coconut chutney.
Cut broccoli into 3 inch pieces, discarding stems. Blanch broccoli in a large pot of boiling water until tender, about 5 minutes. Before draining, reserve 1 cup of broccoli water. Drain and rinse broccoli with cold water. Drain on towel. Cook pasta according to package directions. While pasta is cooking, place 2 tablespoons of water into cold skillet with garlic and sausage and then turn to medium low heat. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage. When pasta is cooked, drain it and place it back in the pot and season with salt. Pour sausage over pasta and stir in broccoli. Taste and adjust seasonings. Garnish with bread crumbs and/or cheese.
Set oven to 350 degrees F. Grease a shallow baking dish. Cut off stem ends of tomatoes and reserve. Scoop out pulp, leaving flesh on walls and bottom; reserve pulp. For stuffing: Combine onion, avocado, garlic cheese, salt and pepper. Arrange tomato shells side by side in a casserole dish. Fill with stuffing. Replace stem ends. Puree reserved pulp. Stir in olive oil, lemon juice, oregano and water: pour over tomatoes. Bake for 50 minutes or until done. Serve tomatoes with their sauce.
Saute corn and Italian seasoning in hot oil in a large saucepan over medium-high heat 2 minutes. Add broth and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes. The roasted garlic-flavored oil adds a robust flavor to the soup, but you can use a tablespoon of regular vegetable oil instead, along with a dash of garlic powder.
Pare pineapple and shred. Cut grapefruit and lemon into quarters, then thin slices (remove any seeds). Measure fruit and add 3 pints of water for each pint of fruit. Set aside until the next day. Cook approximately 3 hours, or until rind is tender. Set aside until the next day. Measure and add an equal amount of sugar. Bring to the boil and cook until 223F or jelly "sheets" off the spoon (dip a cold spoon into the boiling liquid for only an instant, if 2 drops run together as they drop forming a sheet, the jelly stage has been reached). Fill in sterilized jars and seal.
Bring stock to a boil in a non-aluminum saucepan. Reduce heat to low and simmer for 30 minutes, or until stock is reduced to 1/4 cup. Stir in the remaining ingredients and heat through, about 2 minutes. Serve over salmon or other fish as desired.
Lightly grease and line a 20x30cm shallow baking pan and arrange the Scotch finger biscuits over the base, breaking them to fit the edges. Combined condensed milk with the fresh lemon juice and mix until combined and slightly thickened. Add the grated lemon rind and fold through the whipped cream. Spoon over the biscuit base and level with a spatula. Chill overnight or until firm and set. Cut into pieces to serve. Garnish with the fresh fruit.
Poor the apricot nectar into blender. Add the pineapple juice. Add the fresh lime juice and cherry syrup. Blend all together until slushy and pour into an attractive glass.
In a small saucepan, heat oil at medium heat. Add onion, bell pepper, thyme, salt and pepper and cook, stirring often, for 5 minutes or until veggies have softened. Pour the vegetable broth in the saucepan and bring to boil. Add couscous and stir. Cover and remove from the heat. Let rest 5 minutes. Fluff with a fork.
In a large (4 cup/1 L) measuring cup, stir peanut butter with honey, cayenne and salt. Stir in cocoa powder until smooth. Very gradually whisk in milk, until mixture is smooth and milk is completely combined. Sprinkle base of popsicle molds with peanuts. Pour peanut butter mixture into molds and insert popsicle sticks. Freeze until firm, about 6 hours. Additional recipes can be found at www.peanutbureau.ca.
Melt caramels over low heat with 3 tablespoons water - blend in bowl with 5 cups Rice Crispies and 1 cup nuts. With greased fingers, press mixture into 13 x 9 inch greased pan. Sprinkle chocolate and butterscotch morsels on top. Heat in 200 degree oven for 5 minutes or until morsels are softened. Spread morsels to make an icing over the top. Cut in squares.
Chop potatoes, sweet potato and carrot into bite-size pieces, placing in a big bowl of cold water as you go, to keep them fresh. Once all are chopped, put pieces into a pot of water and bring to a boil on high heat. Continue to boil at high heat until a piece will come apart easily when poked with a fork. While vegetables are cooking, fry onion, honey, 1 1/2 tsp of butter and chilis in a small pan until golden and tender. Turn off heat and set aside. When potatoes and carrots are cooked, drain the boiling water out of the pot and mash them until smooth, adding milk and 1 TBSP butter as you go. Add fried onions and mix well. Add salt and pepper to taste. Divide between two plates and top with grated cheese and some more pepper. Enjoy!
Your pot may only take 2 cans of the evaporated milk. Zaar didn't like 2-3 cans. :). Those who hate or are skeptical about evaporated milk have all loved my chowders. Place onions and potatoes with thyme and salt and pepper into a large pot and cover with water. If you aren't going to thicken, add butter now. Bring to the boil and cook until potatoes begin to cook. Using the butter and flour make a roux in a small frying pan by melting the butter, stirring in the flour, whisking and cook 1 minute. Continue to cook at a simmer until potatoes are just underdone. Add the roux and simmer on medium high heat, stirring until quite thick. Add fish and lower heat to a gentle simmer for 5 minutes. Add evaporated milk. Lower heat and allow to cook until potatoes are just tender. Raise heat to near the boil and turn the heat off. Allow to stand covered most of the day or overnight. Adjust seasoning. It can be eaten at this point though I prefer to leave on lowest heat and stir occasionally for an hour then allow to stand all afternoon; overnight is best. I always think most chowders, soups, stews and sauces are best made a day in advance. This is at it's very best made a day ahead and slowly reheated. This will not freeze. I prefer cod for the flavor and is most commonly used. There appears to be many steps though all simple. I can throw this together nearly as quick as I can open a can. Serve with crackers and sour pickles if you want to go "all New England!". VARIATION 1. If I am doing clam chowder I use 1 pint of chopped fresh clams or 3-4 small cans of minced clams; using the iquid as part of the water with both fresh and canned clams. VARIATION 2. For corn chowder I use 2 cans of cream style corn and 1 can of whole kernel corn plus 1 small jar of baby food corn. It really ups the corn flavor.
In a hot non-stick pan melt butter till sizzling. Add onion rings and sprinkle with sugar and pinch of salt. Lower heat to medium and cook for 5 minutes stirring often; add minced jalapenos to taste and continue to stir and cook for 3 minutes. Add chicken broth to deglaze, stirring releasing intensely flavorful browned bits on the bottom of the pan. Add Kahlua and let all reduce to just glaze the onions. Lower heat to low and add cream stirring in to combine. Season with salt and pepper.
Brown the meat, onion, green pepper, and mushrooms in a small amount of oil in a heavy skillet. Cook until vegetables are soft and meat is browned. Remove from heat. Add tomatoes and spices. Bring to a boil then lower heat to a simmer. Cook 10 minutes. Serve over white rice.
Bring a large pot of salted water to a boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine 1/2 cup Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2 to 4 minutes per side. Preheat oven to 450*. Spread 1 cup tomato sauce in the bottom of a 9x13-inch baking dish. Then top with chicken, remaining 3/4 cup sauce, and finally mozzarella. Bake 15 to 20 minutes or until cheese is melted. Meanwhile, cook pasta in boiling water until al dente, according to package instructions; adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and remaining 1/4 cup Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.
SHRIMP: Combine 6 cups water with the ginger, lemon shells, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and crushed red pepper in a large heavy saucepan and bring to a boil over high heat. Season the shrimp with the Essence and add to the boiling mixture. Cook for 2 minutes, remove from the heat, and steep for 2 minutes. Remove the shrimp with tongs or a slotted spoon and transfer to a large platter to cool. When cool enough to handle, serve, either warm, at room temperature, or chilled, with the Asian Mayonnaise. ASIAN MAYONNAISE: (Make ahead). Combine the egg yolk, lemon juice, ginger, garlic and green onions in a food processor and process 15 seconds. With the motor running, slowly add the vegetable oil through the feed tube. The mixture will thicken. Add the soy sauce, cilantro, pepper, sesame oil and salt. Pulse once or twice to blend. Serve immediately or store in an airtight container for no more than 24 hours before using.
Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside. In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla. Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated. Pour the batter onto the hot waffle iron and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them).
Cream sugar and shortening in mixer, beat in eggs one at a time, add vanilla. Add everything else and mix thoroughly. Pour into a greased crock pot bread insert. Cook 3 hours on high, or until the bread tests done with a wooden pick. Let stand until it's medium cool to the touch before unmolding. Serve with butter. You can also dust the bread with powdered sugar. Possible modifications: no cocoa; substitute 2 tsp cinnamon and 1 tsp nutmeg for cocoa; substitute 1 cup brown sugar for the white sugar.
Combine first three ingredients and stir until blended. Combine cabbages, carrots and pineapple in a serving bowl; toss together. Pour dressing over vegetable and pineapple mixture; mix well. Season with salt and pepper to taste.
Combine all into a measuring cup, blend with an immersion blender or beaters to combine the mustard really well into the other ingredients. Pour over a roast or chops. When making a roast, I line the pan with tin foil and wrap it around the top of the roast to keep the moisture inches Bake at 350 for roughly 2 hours, depending on size of roast and/or cut of meat used.
Slice the banana into bite sized pieces. Smear the top of each slice with peanut butter. Dip the peanut butter top into the wheat germ. Enjoy! * Or you could do like I did and peel the banana most of the way, take a butter knife and smear the top with peanut butter. Then dip it into the wheat germ and bite. Repeat until all that's left is the peel. Hey, it's quicker that way. :).
Preheat oven to 350 degrees F. Generously grease& flour an 8" square baking pan. Cream butter using an electric mixer. Add peanut butter and beat until blended, scraping down the sides of the bowl with a spatula as needed. Beat in brown sugar. Beat in 1 egg at a time, then add the vanilla. In another bowl, sift together the flour, salt, and baking powder. Add the flour mixture to the peanut butter mixture and beat until blended. Using a wooden spoon,stir in the chocolate chips. Spread evenly into the prepared pan and bake about 37-55 minutes, or until top is lightly browned all over and no longer shiny, and a toothpick poked in the center comes out with just a few moist crumbs stuck to it (as opposed to wet and goopy batter); check early - the earlier you pull them out of the oven, the more moist they will be. Let cool before cutting; they should be like moist, fudgey brownies in texture and they will firm up when they are fully cooled.
Pound the flank steak to about 1/2" (to help tenderize it). Spread 3 tbsp of butter on the steak and sprinkle with the thyme, sage, basil, garlic& season with salt and pepper. With the long side towards you roll up the steak (jelly roll style) and secure with skewers or toothpicks about 1" apart (Make sure it is secure). Heat olive oil in skillet and brown the outside of the steak, place steak in your crock pot. In the same skillet brown onions& mushrooms, when browned add tomatoes, tomato paste, chilies, soy sauce, sour cream, bay leaf& worcestershire sauce, mix well and pour over the steak in the crock pot. Turn to low and cook 5-6 hours; add half the parsley after 5 hours. Meanwhile cook the linguini so it will be ready in time to serve with the flank steak, drain the linguini, add 2 tbsp butter& remaining parsley; toss. Cut the Flank steak into 1" slices and put on individual plates along with the pasta, serve with sauce over the steak& the pasta.
Season flour with fresh ground pepper. Season veal cutlets (or chicken) with fresh ground pepper. Heat oil in a large frying pan on med. and saute garlic until translucent. Coat cutlets with seasoned flour and dip into the lightly beaten eggs to coat. Cook in olive oil until done and golden. About 5 minutes. Remove and keep warm. Melt butter in same frying pan, add lemon juice and chardonnay, stirring to loosen any bits left from cutlets. Simmer until slightly thickened and serve over cutlets.
Thaw the 3 loaves of bread. Brown ground beef and sausage in skillet. Season with salt and pepper. Drain. Add grated parmesan cheese. Mix well with meat. Remove from heat and cool. Add mushrooms, onions, bell pepper, black olives, green olives and mix well. Cut each thawed bread loaf into thirds. Will have 9 sections. Take one section of dough at a time and roll into rectangle on floured surface. Spoon about 1 cup of filling onto rectangle of dough. Top filling with 4 to 6 slices of pepperoni and 2 to 4 slices of mozzarella cheese. Your choice of how much to add. Brush edges of bread dough with egg whites. Fold 2 edges so they are overlapping. Crimp remaining edges with fork to seal. Bake Stuffed Italian Loaves on rimmed, ungreased cookie pan at 350 degrees until browned. Makes 9 loaves which after cooled can be individually wrapped in foil and frozen. Thaw in foil, reheat in 350 oven for about 20 - 25 minutes. I don't recommend reheating in microwave as bread may be tough.
Blend & store in fridge or freezer. Use in any recipe calling for all-purpose flour. Thickens incredibly.
Remove and discard skin from drumsticks. In a large skillet, melt butter over medium heat; stir in the barbecue sauce. Add drumsticks. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat thermometer reads 170°F, turning occasionally. Remove chicken from pan; cool slightly. Separate crescent dough into eight triangles; place in a lightly greased 15"x10"x1" baking pan. Brush dough with some of the beaten egg; sprinkle with Parmesan cheese and Italian seasoning. Place meaty portion of each drumstick at the tip of each triangle, with bony portion extended beyond one long side of triangle. Wrap drumstick in dough; place seam side down. Brush with remaining egg; sprinkle with sesame seeds. Bake at 375°F for 13-15 minutes or until golden brown and a meat thermometer reads 180°F.
Boil ramen until the noodles just begin to separate from the block. About 2 minutes before they're done, add shrimp. After 2 minutes, turn off heat and drizzle in egg. Drain water and transfer noodle mixture to a warmed serving bowl. Add fish sauce and lime juice, and toss to coat. Top with peanuts, scallions and bean sprouts, and serve.
Cook egg noodles and rinse in cold water, set aside. Brown ground beef and drain. Add salt, pepper, and garlic powder to ground beef. Add tomato sauce and simmer 5 minutes. Take 1 cup sour cream and 1 cup cottage cheese and combine with noodles. Layer noodles on bottom, then layer of meat, then layer of noodle; end with meat on top. Cover with shredded cheese (I often wait to put the desired amount of cheese on for the last 10-15 minutes of cooking time, so the cheese doesn't get burned). Bake in oven at 350 degrees for 45 minutes, or until bubbly; covered with foil.
In bread machine pan, add ingredients according to your bread machine's instructions. Set for dough cycle,press button. After dough cycle is complete,turn out on floured surface and ( DO NOT KNEAD ) shape into loaf.( Dough will be very soft). Spray a 9 inch by 5 inch loaf pan with non-stick cooking spray, sprinkle inside of pan with half of cornmeal and place loaf in prepared pan. Sprinkle top with remaining cornmeal. Cover and let rise in a warm place for 30 to 45 minutes. Bake at 400 degrees for 30 minutes, or until golden brown. Take out of pan and cool on wire rack.
Rinse tapioca in cool tap water. Drain. Place in saucepan with 6 cups water. Bring to a boil over medium heat and cook 5 minutes, stirring constantly. Drain and rinse. Combine coconut milk and 2 cups water in a clean saucepan. Add tapioca to milk mixture and bring to a boil over medium heat, stirring constantly. Add sugar and salt, stirring until sugar is dissolved. Remove from heat. Taste and add more sugar or salt as needed. Let mixture sit in saucepan for 30 minutes. Pour into dessert glasses and serve warm. Serves 8. Variation: Serve chilled with 1/4 cup diced honeydew melon added to each serving.
Chop figs. Place all ingredients in small sauce pan Simmer until friut is very soft and water is almost gone. Cool for 10 minutes Puree in processor until all the fruit is blended well. Chill until ready to serve.
Boil zucchini, tomatoes, onion, green pepper, garlic, salt, fiines herbes, pepper, and water for 5 minutes; put in eggplant last so it doesn't discolor. Pack into clean hot pint jars. Process 40 minutes at 10 lbs pressure.( other recipes have 75 minutes go with that ).
Preheat oven to 170°C. Line cookie sheets with baking paper or spray it. In a large bowl mix all dry ingredients. Add melted butter, honey, beaten egg. Mix well. Mixture will be quiet dry and crumbly. That is OK. Make a small balls and flatten slightly. Bake for 15-20 minutes.
Preheat oven to 350 degrees F. (after chilling dough). Cream shortening, sugar and molasses. Add egg and beat. Sift flour with other dry ingredients. Gradually add these into wet ingredients. Chill dough for 1 1/2 hours (or more). Cut into shapes, place on ungreased cookie sheets. Bake for 10-12 minutes or until lightly browned.
Trim the fat from the beef. Cut a piece of kitchen string about 4 times the length of the roast and tie it around the roast at regular intervals along it's length. In a large dutch oven, heat oil over moderately high heat. Brown beef all over, turning it with a long-handled fork, about 10 minutes. Transfer to a plate. Add vegetables to the pan and saute, stirring frequently, about 7 minutes or until browned and slightly softened. Transfer the vegetables to a plate. Return roast to pot with wine, stock, herbs, and salt and pepper. Stir to blend. Cover and simmer gently, turning beef every 30 minutes, about 2 hours. Return the vegetables to the pot, cover, and continue to cook about 15 minutes or until the beef is very tender when pierced with a table fork. Discard bay leaf. Transfer the beef to a chopping board and remove the strings. Slice the meat and serve with the vegetables and pot juices.
Add the first 4 ingredients to the container of an electric blender. Cover and process on high speed until mixture is smooth. Pour into chilled glass; add ice cubes (as many as you want or will fit into your glass) Garnish with lemon slice. Alternative: Banana Limeade--substitute fresh lime juice for lemon juice; garnish with a lime slice.
Mix cabbage, carrots, half vinegar, lemon juice and water together. Marinate 1 hour. In a seperate small bowl mix sour cream with mustard and remaining vinegar. Incorporate remaining ingredients and mix well. Squeeze excess liquid out of marinated cabbage mix. Place cabbage mix in clean bowl and add cream sauce. Mix.
HEAT oven to 350°F. PLACE a paper cupcake liner in each of 12 muffin cups. BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition. PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 tablespoons of raspberry jam and fresh raspberries. Dust with powdered sugar.
Pre-heat the oven to 350. Place chicken in a shallow, oven-proof dish. Mix the jam, mustard, cayenne and garlic until smooth. Add the ketchup, Worcestershire sauce, soy sauce, salt and pepper and pour over the chicken pieces, making sure they are evenly coated. Place the lid on the dish and bake in the oven for one hour.