HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream Cheese Topping: In a small bowl, mix together the cream cheese, sugar and egg. Beat until smooth and set aside. Sweet Potato Batter: In a large bow, beat together the mashed sweet potatoes, sugar, Crisco, and sour cream. Add the eggs, Bisquick mix, baking soda, salt, cinnamon, nutmeg, and allspice. Mix until well blended together and fold in nuts if using. Spoon into well greased and floured loaf pan ( 9 x 5 x 3 ). Level the top. Drop dollops of the cream cheese mixture on top of the batter. Take a knife to swirl cream cheese mixture into the batter. Refrigerate any cream cheese topping you don't add on top of the batter. Bake in a preheated 350 degree oven for about 40-45 minutes (ovens vary) or until a toothpick inserted comes out clean. Cool on a wire rack for 10 minutes, then turn out on rack to completely cool. This will make 5 mini-loaves or the 1 large loaf. Fill small loaves half full and bake 25-30 minutes. This bread freezes well.
Rinse the spinach with cold water, drain. Place a large dutch oven over medium heat, add spinach. (Spinach will need to be tightly packed into the pan to cook all of it in one batch.) Cover and cook for 5 minutes or until spinach wilts, stirring well after 2 minutes. Place spinach in a colander, and drain well, pressing the spinach with the back of a spoon to remove as much moisture a possible. Heat pan coated with cooking spray over medium heat. Add shallots and saute for 2 minutes. Combine flour, nutmeg and 1/8 teaspoon salt, add to pan, stirring well. Cook for 30 seconds. Add milk and cheese, stirring with a whisk, cook for 1 minute or until thick. Add spinach, and cook for 30 seconds or until thoroughly heated.
Combine potatoes through peas. Combine mayonnaise through horseradish and toss with potatoes mixture. Chill. If desired, serve on a bed of spinach garnished with olives and lemon wedges.
For croquettes: In a large bowl, add all of croquette ingredients and combine to distribute ingredients thoroughly; refrigerate for 30 minutes (or longer) before using. Heat 2 tblsps olive oil in a large non-stick skillet over medium heat. Using a tablespoon (dipped in water), scoop out rounded spoonfuls of the croquette mixture and, using another spoon, push the mixture into the hot skillet; continue until you have filled the skillet with turkey croquettes; fry croquettes 5-6 minutes per side, until dark golden-brown; you may need to reduce heat slightly; remove as they are done to a glass baking dish; you will need to fry up in about 2 batches (maybe just into a third, depending on how big your skillet is); keep croquettes warm in a preheated oven while you make up the sauce. For creamy-mushroom sauce: Increase heat under skillet used for cooking croquettes (do not clean it out in any way!) to medium-high and add the sliced mushrooms (do no add any more fat); allow the mushrooms to release some of their liquid and stir up tasty browned bits that are left in the pan from cooking the croquettes; add garlic and saute mushrooms, stirring occasionally, until all the liquid they have let off has evaporated, about 9-10 minutes; add cream and cook until cream has thickened, about 10 minutes; pour sauce over turkey croquettes, sprinkle with minced fresh parsley and serve with hot buttered rice or noodles; this will make just enough sauce to coat croquettes; if you like loads of sauce, use more mushrooms and cream.
Place all ingredients except the walnuts into a food processor and puree to smooth. Spoon into a serving bowl and garnish with walnuts.
Preheat oven to 350°F. In a bowl, combine beef, half of the flour and 1/2 teaspoons salt. In a large ovenproof pot, melt one-third of butter over medium-high heat; brown beef in three batches, adding more of the butter as necessary; transfer to a bowl. Reduce heat to medium-low; add remaining butter to pot. Cook garlic, onions, celery, bay leaves, cumin, cinnamon and cayenne, stirring for about 3 minutes or until starting to soften. Stir in remaining flour. Stir in beef stock and cream; increase heat to high and bring to a boil scraping up bits stuck to pot. Stir in beef and accumulated juices. Cover and bake in preheated oven for 1 hour. Meanwhile, peel sweet potatoes; cut into 3/4 inch cubes. Stir into pot; cover and bake 30 minutes longer or until potatoes are almost tender. uncover and bake for 15 minutes or until beef is fork-tender and sauce is slightly thickened. Discard bay leaves. Stir in lemon juice and season to taste with salt. Serve sprinkled with coriander. NOTE: Stew can be cooled, covered and refrigerated for up to 2 days. Reheat over medium-low heat until piping hot. Stir in lemon juice and salt after reheating.
Beat eggs, salt and molasses together. Dip slices of bread, covering each slice thoroughly with mixture. Fry until golden brown.
Heat large pot over medium heat. Add pork and beef and cook until meat is browned. Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes. Add dark roux and cook for additional 5 minutes. Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper. Bring mixture to a boil, lower heat and simmer for 30 minutes. Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes. Stir in green onions and parsley. Stir in cooked rice until completely incorporated.
Beat egg yolks and sugar till fluffy and pale in color. Then mix in the oil and milk. Mix flour, baking powder and salt, in a measuring cup. Fold marshmallow fluff into the egg yolk mixture. Sift in the flour and fold it in, a few lumps are okay. Then pour the mixture into a 8 by 8" pan. Sprinkle on the marshmallows and tap the pan to get our the air bubbles. Bake for 25-30 minutes. Then let it cool upside down so that the moisture stays inches. Dust in powdered sugar if desired. DIG IN!
Bring stock to a boil in a large pot. Add spring onions, soya sauce and bamboo shoots and cook for 5 minutes. Then add bean sprouts, tofu and corriander leaves and cook for 5 minutes. Serve hot! For vegetarian use the vegetable stock.
Reserve 3/4 cup cake mix. Combine remaining cake mix and 1 egg in large bowl and beat until smooth. Add butter and mix well. Press into bottom of a 13x9 inch baking pan. Bake in a preheated 350 degree oven for 15 minutes. Meanwhile, combine brown sugar, corn syrup, 3 eggs, vanilla and almond extracts, chopped pecans and reserved cake mix in large bowl and mix well. Pour over the baked layer and bake for 25 minutes or until toothpick comes out clean. Cool and cut into squares.
Mix cabbage, onion, sausage, and bacon bits in a heavy pot. Melt the margarine in a saucepan. Pour the melted margarine over the ingredients in the pot. Cook over medium heat. Cover and stir occasionally until cabbage is smothered to your liking. Serve over hot white rice and enjoy the explosion of flavors.
Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.
In an 8 or 9 inch square cake pan, with a fork mix well flour, sugar, cornstarch, baking soda, and salt. Add remaining cake ingredients to pan. Mix with a fork until thoroughly blended. Using a rubber spatula, scrape any ingredients clinging to sides, corners and bottom of pan into the batter. Even out batter in the pan. Bake in preheated 350 F oven for 30 to 35 minutes or until a pick inserted in the centre comes out clean. Cool in pan on a wire rack. When cool spread with frosting if desired. Makes 9 servings. To make frosting, beat together butter and sugar until thoroughly blended. Add lemon juice; beat until smooth and of spreading consistency.
In a large skillet, cook bacon and corn over medium heat, stirring frequently, until bacon is crisp; drain well, and set aside. Preheat oven to 350°; spray a 13 x 9 inch baking dish with cooking spray. In a large saucepan, bring broth to a boil over med-high heat. Slowly stir in grits; decrease heat, and simmer for 4-5 minutes or until thickened. Stir in cream; remove from heat. Add cheese, green onion, and bacon mixture to grits. Add eggs and salt, stirring until combined. Spoon mixture into prepared dish. Bake for 40-50 minutes or until golden brown. Let stand for 10 minutes before serving. Garnish with green onion strips, if desired.
Combine the raspberries, blackberries, blueberries, starwberries, sugar, lemon zest, lemon juice and limoncello in a large bowl. Let stand for at least 20 minute. Gently stir in the mint using a rubber spatula.
Combine flours and yeast in a glass or ceramic bowl. Add warm water and mix until smooth. Let mixture sit for 3 full days at room temperature, stirring once a day. The mixture will bubble and rise. Add the baking soda and salt and let batter sit for 10-15 minutes . Preheat a 9" skillet to the point where water will bounce off it. Pour about 1/3 of the batter onto the skillet quickly and make sure you've evenly coated the pan. Only cook the injera on one side, and it should not brown. It's done when the moisture has evaporated and"eyes" appear on the surface. Serve with Ethiopian stews.
Put the chickpeas, tahini, garlic and preserved lemons into a blender or food processor. Blitz in short bursts, pushing the mixture down when needed until everything is combined. Add the chickpea juice and mix for a few more seconds. If you want it less thick you can always add more of the juice. Taste a bit and decide if you need to add any salt. If you do add the salt and pepper. If not, just the pepper and mix for a couple seconds. Roughly chop parsley and zest a lemon. Serve topped with the parsley and lemon.
Bring to boil: one 12 ounce can of beer, 1/8 lb. margarine and one large onion cut up in chunks. Add the meat then to keep it warm. If you have cold meat, you can simmer it in this to warm it up again.
Combine pasta, chicken, dip, soup, and water in casserole dish. Mix thoroughly. Sprinkle bread crumbs evenly over top of the mixture. Sprinkle cheese over top of the bread crumbs. Bake in oven at 400 for 1 hour or an hour and a half if you're using raw (uncooked) chicken. Let cool on stovetop for 10-15min. Serve.
Place all ingredients except the cornflour in a fairly large pan. Cover and simmer gently for about 1 hour. It should generate enough of its own moisture but check and stir occasionally and add some hot water if necessary. When it is ready, combine the cornflour in a cup with enough cold water to make a runny paste. (Cold water is important - otherwise it will go lumpy). Pour the cornflour paste into the stew, stir, and replace the lid for about 5 minutes. It will thicken to make a nice gravy. I like this with steamed broccoli.
Grind the almonds in a blender. Add the water, nutritional yeast flakes, salt and garlic powder and process until fairly smooth. With the blender on low, add the olive oil and flaxseed oil in a slow, steady stream. Stop and start as needed in order to stir the mixture and scrape down the sides of the blender jar. Add the lemon juice and vinegar and process until thick and creamy. Store in a tightly covered container in the refrigerator. It will keep 10 to 14 days.
Scrape off the skin of the bittergourd and any hard edges and trim the ends. Finely slice the bittergourd (in circles). Heat oil in a pan. Fry the bittergourd slightly in it. Add a pinch of turmeric powder and salt to taste. Mix well. Remove from heat. Once it has cooled, arrange the bittergourd on a plate with the sliced tomatoes and onions. Add lemon juice on top. Serve immediately. ENJOY!
Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice.
puree cooked garbanzo beans (the three cups indicated should be already cooked/canned) in a blender -- add water if necessary to get the blender to work. chop onions and fry in olive oil. add pureed beans, salt, crushed pepper, and tuna to fried onions. add water until the mixture is of sauce consistency and simmer 10 minutes. boil pasta as directed on package and drain -- add to sauce mixture.
For the crust: Preheat oven to 325 degrees F. In a mixing bouwl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8 inch springform pan with non-stick cooking spray. Pour the crumbs inot the pan, and using the bottom of a smmoth glass, press the crumbs down into the base and 1 inch up the sides. Regrigerate for 5 minutes. For the filling: In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy (about 1 to 2 minutes). Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula. Set the cheescake pan on a large piece of aluminum foil and fold up the sides around the pan. Place the cake pan in a large roasting pan. Pour boiling water in the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for about 45 minutes. The cheesecake will still be soft (it will firm up after chilling), so be careful not to overcook. Let cool in pan for about 30 minutes. Chill in the regrigerator, loosely covered, for at least 4 hours. Loosen the cheescake from the side of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula, spread a layer of Lemon Blueberry topping over the top. For the topping: In a small saucepan, add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Let cool before spreading on cheesecake.
Saute onion and diced sausage in soup kettle till onion is soft. Add garlic and cook another minute. Add remaining ingredients and simmer 2 hours.
In a shallow baking dish, season steak with kosher salt and fresh cracked pepper and toss in olive oil and vinegar to coat; set aside at room temperature. Meanwhile, heat a salted pot of water to boiling over high heat, add orzo and cook until al dente, 3 - 4 minutes; drain and set in fridge to cool 15 minutes. Heat grill over medium high heat and grill steaks 2 - 3 minutes per side for medium rare; remove from heat and allow steaks to rest. Remove chilled orzo from fridge and add remaining ingredients along with 1/2 cup of extra virgin olive oil. Toss well to combine and plate. Slice steak thin and on the bias and plate next to orzo salad. Serve immediately.
slice the banana. preheat pan on medium heat until hot. put the jam or perserves on the hot pan and spread around. wait until the jam or perserves are boiling, then dump the sliced banana in. smother the banana slices in the boiled jam or perserves. take the bananas out of the pan when fully coated in the strawberry jam or perserves. let the glazed slices cool until they are warm and not burning hot. now you can serve plain, add toppings or whipped cream, and even use them for anything else!
1. Brown hamburger and drain. 2. Add taco seasoning, tomato sauce, a little water, and diced tomatoes. Simmer. 3. In 9x13 dish, press out crescent rolls and roll them to form crust. 4. Here comes the Dairy! Layer hamburger mixture, sour cream and then cheese. 5. Crush about 3/4 of a bag of Doritos and put them on top. Bake at 350 for 30 minute. 6.Serve.
Preheat over to 400*. Combine vinegar, soy sauce, water & scallions. Cut tofu crosswise into 12 slices and arrange in a single layer in a baking dish. Pour Soy sauce mixture over tofu; tilt dish so that all of the tofu is coated. Dot with 1 TBSP butter that is cut into small pieces (optional step). Bake until liquid evaporated completely and tofu is brown for about 50 to 55 minutes (note, the pan will look bruned around the enges). Let tofu cool before serving.
Stir together 1 cup of the flour, the yeast, salt, sugar, and powdered milk. Add shortening, egg, and hot water. Beat at medium speed with an electric mixer for 2 minutes. Add another cup of flour and beat at hight speed for 2 minutes. Stir in remaining flour and mix well. Turn onto lightly floured board. Dough will be soft and sticky. Do not knead but gently turn dough several times with a spatula to lightly coat with flour. Cover loosely with plastic wrap and allow to rest 20 minutes. Meanwhile, grease 2 baking sheets and make topping. Topping: Cream butter and sugar. Add egg yolk and cinnamon and blend. Add flour and mix well. Mixture may be crumbly. (I had to add a lot more flour at this point- maybe even 1 1/2 cups). Rolls: With floured hands, divide dough into 12 pieces and shape into round, flat buns. Place on greased baking sheets. Sprinkle equal amounts of topping over each bun and press lightly into dough. Loosely cover rolls in plastic wrap and refrigerate 4 to 12 hours. remove from refrigerator, uncover, and let stand while preheating oven to 400°F Bake for 15 minutes.
In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.
Position a rack in the lower third of the oven and preheat to 450 degrees. Lightly oil a large, rimmed baking sheet or shallow baking pan. Toss the potatoes with 2 tablespoons of the oil in a large bowl. Spread on the baking sheet. Bake for 15 minutes. Turn the potatoes with a metal spatula and bake for 15 minutes more. Toss the artichokes with the remaining 1 tablespoon olive oil and mix into the potatoes. Continue baking until the vegetables are tender and lightly browned, about 20 minutes more. Transfer the potatoes and artichokes to a large bowl. Sprinkle with the lemon zest, then the lemon juice and parsley. Season with salt and pepper. Mix gently and serve hot in the bowl or on a platter.
Pre-heat the oven to 400°F. Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool. If desired, remove the skin of the eggplant with your hands before adding the flesh to the blender. I like the skin so just drop the whole eggplant in the blender. Add remaining ingredients and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency. If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.
Mix oatmeal, brown sugar, flour, butter, and baking powder. Knead it! Pound it! The longer you mix it, the better it tastes. Roll dough into small balls. Bake on cookie sheet at 350* for 10-12 minutes.
Crush saffron with dry hands. Soak saffron in the wine for 10 minutes. Place flour on large hard surface that has been floured. Mix in salt. Mix the egg then add the saffron wine stirring in to combine. .Make a well in center of the flour. Add a little of the egg mixture to the center using a fork to whisk the flour into egg mixture. Keep adding till all is absorbed. Knead with hands until fully incorporated. Dough will be sticky, so use some flour to be able to form into a ball. Flatten out a bit, cover with a damp towel to keep from drying. Or place a bowl over it. Rest for 30 minutes. Do NOT skip this step. Separate the dough into two pieces. Flour your work surface and start to roll out the dough, rolling from the middle, flipping it occasionally, and flouring it as necessary to keep it from sticking. To keep the sheet from breaking, once it has reached a certain size, roll it up around the rolling pin and then invert the rolling pin; you can, as you are unrolling the sheet, gently stretch it by holding the unrolled part firm and pulling gently away with the rolling pin. Keep on flipping and rolling till you have a sheet that's almost transparent -- as thin as a dime, or thinner, (the pasta will almost double in thickness while cooking). Now you can either use it to make crab filled ravioli or tortellini, for lasagna, or cut it into strips. Roll out the second piece and cut it as you did the first. Or. Use a hand operated pasta machine that clamps to your work surface, then you crank it through the rollers until it reaches the proper thinness that doesn't break up. Having a smooth, intact pasta. Cut pasta in ribbons or make whatever shape you prefer. Or if lucky enough to have a motorized machine pour in the egg mixture and flour and let the machine do the rest. Fresh pasta cooks in 3-5 minutes. be sure not to overcook.
Preheat oven to 400 degrees. Melt butter in fry pan and saute onions and garlic until slightly softened. Stir in mushroom stems and saute until the mushroom wilt a bit. Cool mixture. Mix mushroom mixture, bread crumbs, egg, white wine, and parsley in bowl. Spoon mixture evenly into mushroom cap. Top the stuffing with a scallop and secure with a toothpick. Carefully dip mushroom into the melted butter. Place mushroom in oven-proof caserole dish (or baking sheet). (I find it easier to assemble each mushroom entirely, dip in butter, place in dish, and repeat as opposed to more of an assembly line method) Bake for 15 minutes or until scallops are cooked through.
Heat olive oil in large pot; add onions, and saute until tender. Add carrots, celery, parsley, and dill weed; cook until carrots are glazed, 5-7 minutes. Mix in tomato paste, water, and beans; season to taste with salt and pepper. Bring to a boil, then reduce heat and cover. Simmer over low heat 1 or more hours or until beans are tender. Stir in lemon juice, if desired, just before serving.
Make several incisions in meat& stuff with a little garlic and rosemary and tie meat into nice shape with string. Heat a heavy based casserole over medium heat (the meat should be a snug fit); add the oil and butter. Add the meat and brown on all sides. Add the remaining garlic and rosemary and allow the garlic to colour slightly then add the marsala. Cook for 2 minutes turning the meat in the liquid then grind over black pepper and salt. Add 2 tablespoons of the wine. Cover and bake in preheated oven 180 degrees cent for 1 hour basting and turning every 20 minutes, adding more liquid if the level drops to less than 2 tablespoons. Remove meat from dish and let stand 10 minutes covered with foil. Scoop off any fat in liquid mix arrowroot with little water tip into dish and bring to boil. Remove string from meat and carve into thin slices. Spoon over marsala glaze and serve. Good served with polenta toasties with creamy mushroom sauce and sliced green beans.
Using an espresso machine or cappuccino maker, brew 2 shots of espresso. Steam 1 cup milk, generating a good amount of thick froth for crema. Divide espresso into 2 serving mugs; divide steamed milk between the 2 as well, then top each with half of the thick foam (Ideal ratio is 1/3 espresso, 1/3 milk, 1/3 crema). Dust with cinnamon and/or freshly grated nutmeg, if desired& serve.