HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil together the syrup ingredients for five minutes and pour into a greased dish. Keep warm while you prepare the mixture. Mixture:. Cream butter and sugar and add egg. Dissolve bicarb in milk and pour over dates and jam. Add to butter mixture and stir well. Sift the dry ingredients together and add to butter mixture. Stir well. Put the mixture in the warm syrup using a spoon and bake for 30 minutes at 180°C Serve with custard.
Pre-heat the oven to 450°F Rub the butter, flour and salt together until it resembles breadcrumbs. Mix in the cheese and egg yolk until a soft dough. Roll out to a rectangle 7 x 10 inches. Sprinkle over the old bay and cut into approximately 24 fingers. Transfer to a lightly greased baking sheet and cook for 8-10 minutes until golden. Allow to cool on a cooling rack before serving.
Place 1" of water in a saucepan; add carrots. Bring to a boil; reduce heat. Cover & simmer for 3-4 min or until crisp-tender; drain & rinse in cold water. Place in a bowl & set aside. In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves & mustard seed; bring to a boil. Reduce heat; simmer, uncovered, for 10 minute. Cool; pour over the carrots. Cover & refrigerate for 8 hrs or overnight; discard cloves & cinnamon. Serve carrots w/a slotted spoon.
Saute onions garlic and cilantro. Add Ground Beef. Season to taste with salt and pepper. Add hard boiled egg.
Grease loaf pan. Cook pasta until al dente (good way to use up leftover pasta), drain set aside. Soak breadcrumbs in wine. Add beef, turkey, eggs, garlic, mushrooms, Italian seasoning, green onions and sour cream to breadcrumb mixture. Place half the meat mixture into greased loaf pan. Form a trough through the meat along the length of the loaf pan. Fill the trough with the pasta and two tablespoons of sauce. Cover with remaining meat mixture. Top with spaghetti sauce. Bake for 50-60 minutes draining excess fat and juices at least twice. Cool at least 5 minutes before serving.
Preheat oven to 275 degrees. In a large mixing bowl with an electric mixer on medium speed cream together butter and sugar until smooth. Beat in vanilla. Gradually add flour and mix just until blended. Stir in pecans. With floured hands roll dough into 1 inch sized balls, continue to dust your hands with more flour as you make more balls. Place balls 1 inch apart onto ungreased baking sheets. Bake for 30 to 35 minutes. When cool enough to handle, but still warm roll cookies in additional powdered sugar. Place cookies onto cooling racks to cool completely.
Peel avocado and place in bowl. Mash with fork till smooth. Add mayonnaise, salt, pepper and garlic salt. Stir until blended. Place on slice of white bread. Top with other slice of bread. Enjoy!
Preheat oven to 350 degrees F. Line a 9 x 12-inch jellyroll pan with nonstick foil. Slice the rolls in half. Set the tops aside. Tear the bottoms into 1-inch chunks and spread in a single layer over the bottom of the prepared pan. In a medium bowl, whisk together 2 of the eggs, 1 cup of the milk, sour cream, granulated sugar, and vanilla extract until well-combined. Tear the tops of the rolls into chunks about 1 inch in size and add to the milk/egg mixture. Set aside to soak up the liquid. Combine muffin mix (reserve the streusel), remaining 3/4 cup milk, oil, and the 2 remaining eggs in a large mixing bowl. Beat on medium speed until combined. Spoon 1/2 of the batter evenly over the bottoms of the rolls in the pan, and gently spread a bit using the back of a large spoon. Sprinkle with raisins and the contents of the cinnamon streusel packet. Spoon the remaining batter over the top of the raisins and streusel. Spoon the reserved milk and roll top mixture over the muffin batter in the pan. Use the tip of a knife or wooden skewer to swirl the two batters together. Sprinkle with pecans. Bake about 35 to 40 minutes, until toothpick inserted in the center comes out clean. Let bread pudding coffee cake cool completely in the pan. For the glaze, combine powdered sugar and enough milk until smooth and just thick enough to drizzle. Pour into a ziptop bag, squeeze out the air, and seal. Snip off a tiny corner of the bag and use it to drizzle the glaze in a zig-zag pattern over the top of the coffee cake. Let glaze set before lifting cake out of the pan with the foil. Cut and serve. Store any leftovers in a covered. This is even better the next day.
In a small saucepan, combine the cranberries, sugar, and 3/4 cup water; set heat at medium-low. Cover and cook, stirring occasionally, until the berries are broken and the mixture is saucy, 10-15 minutes. Remove from heat and set aside. Meanwhile, put the oil in a deep skillet with a lid; set heat to medium-high and wait a minute or so, until the oil is hot. Add in the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, and sprinkling with salt and pepper as it cooks, 10-15 minutes. Finish the browning with the skin side up. Stir in the garlic, onion, mushroom, rosemary, and wine; decrease heat to low, cover, and simmer until the chicken is tender, 20-30 minutes. Serve the chicken with the mushrooms and pan juices and top with the cranberry sauce.
Heat the olive oil in a medium soup pot over medium heat. Add cashews and stir constantly until golden brown and toasted. Use caution nuts burn very easily. Remove nuts and set aside. Add onion and cook over medium heat until translucent. Add ginger, garlic, salt, and spices. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft. Add carrots, turnips, and 4 cups of water. Bring to a rolling boil and cook until tender, about 10-15 minutes. Add cashews. Cook for 5-10 more minutes. Remove from heat. Add lemon juice. Use a immersion blender to puree the mixture until smooth. Add water as necessary to reach desired consistency.
In a large saucepot, cook pasta as label directs and then drain. Meanwhile, in a 12-inch skillet, heat 2 teaspoons of oil over medium-high heat. Add asparagus, salt and pepper and cook until asparagus is almost tender-crisp, about 5 minutes. Add shallot and remaining 1 teaspoon oil; cook, stirring constantly, two minutes longer. Add wine; heat to boiling over high heat. Stir in broth and heat to boiling. Arrange salmon slices in skillet; cover and cook until just opaque throughout, 2- 3 minutes. Remove skillet from heat and stir in tarragon. In a warmed serving bowl, toss pasta with asparagus mixture.
Preheat oven to 350 degrees Fahrenheit. Spray a baking pan with cooking spray (or oil it). Pour the brownie mix into a mixing bowl. Incorporate the pumpkin into the mix, stirring until your batter is fully mixed. Pour the batter into the baking pan. Bake for 25-30 minutes.
Put the zucchini in a medium saucepan. Add enough water to cover and boil about 5 minutes, or just until tender. Preheat the oven to 350 degrees F. Prepare a baking pan with nonstick pan spray. Split the zucchini in half lengthwise; leaving a 1/4-inch shell,. scoop out the pulp. Chop the pulp from 1 zucchini; set aside. Save the rest for another use (mixed vegetables, soup, or stew). Heat the olive oil in a nonstick saucepan. Add the onion and saute over medium heat until tender, about 5 minutes. Add the chopped zucchini pulp and all the other ingredients except. the pine nuts and tomato sauce. Cover and simmer over low heat 15 minutes, or until the rice is almost tender. Toast the pine nuts in a small skillet over medium heat for 3 to 5 minutes until light brown and fragrant. Stir them into the rice mixture. Stuff the mixture into the zucchini shells. Arrange the zucchini on the prepared baking pan and pour the tomato sauce. over and around the shells. Cover with foil; bake 25 to 30 minutes.
Put 1 tsp of cream cheese in center of frito scoop place 1 to 2 candied jalapenos (depending on size) and serve.
In a bowl, beat cream cheese& sugar with electric mixer for 2 minutes until light and fluffy. In a separate bowl, whisk the 1/2 cup heavy cream with the Nutella, leaving no lumps. Whip the remaining heavy cream until soft peaks form. Divide the cream in half, folding half into cream cheese mixture and half into the Nutella mixture. Alternately spoon the 2 batters into the pie crust, creating layers. Refrigerate for at least 1 hour and serve! ----To Warm Nutella----. In microwave, heat on high for 5 seconds in microwavable bowl. Or, on low heat on a stove until mixture becomes creamy. ---Hint---. To help the heavy cream whip faster, freeze the bowl and beaters for 5-10 minutes before adding the liquid.
In a small bowl combine 1 tablespoon lemon juice, 1 teaspoon italian seasoning, 1 teaspoon of the olive oil, lemon zest and 1/3 of the garlic. Brush mixture on the salmon filets. Coat grill rack with nonstick cooking spray. Preheat grill to high(400-450 degrees Fahrenheit) . Place salmon on grill skin side down. Grill for 8-10 minutes without turning or until fish flakes easily with fork. Remove fish from grill; cover and keep warm. In a large nonstick skillet bring 2 cups water to boiling over medium heat. Add broccolini;reduce heat and simmer for 2 minutes. Transfer broccolini to large bowl of cold water. Discard cooking water from skillet. Return skillet to medium high heat. Add olive oil. Add shallot and remaining italian seasoning. Cook for 2 minutes or until shallot is softened. Add tomatoes and remaining garlic. Cook for 2 minutes or until tomato skins begin to shrivel. Return broccolini to skillet. Add vinegar and remaining 1/2 tablespoon lemon juice. Cook and stir 1-2 minutes until heated through. Place on serving platter and top with salmon.
Combine lettuce and fruit. Combine next three dressing ingredients and refridgerate till ready to use. Add dressing just prior to serving and sprinkle with almonds.
In a large pot, heat oil and saute onion until lightly browned. Add sweet potato and cauliflower and cook until slightly softened. Add curry powder and stir 1 minute. Stir cornstarch into 1/4 cup broth,. Add remaining broth, tomatoes, chickpeas, salt, ginger, cinnamon and cayenne to pot. Bring to a boil, cover and reduce heat. Stir occasionally 15-17 minutes. Stir in cornstarch mixture and chard. Stir until chard is wilted. Serve with rice.
Mix all ingredients except butter. Place 1 1/2 tablespoons butter in pan and heat. Drop 1/2 the mixture in a skillet. When set, turn the omelet on the other side. Fry until golden brown. Repeat with the rest of the mixture to yield 2 omelets. Enjoy!
In a large saucepan, saute the celery, onion and green pepper in vegetable oil. Add tarragon, lemon pepper and garlic. Cook until vegetables are tender. Add cream, cream cheese, milk, chicken and heat to simmer, but do not boil. Sprinkle with parmesan cheese. Serve over rice, pasta or potatoes.
Heat the oven to 180C/360°F Lightly butter 8 x 3" ramekin dishes. I like to spray them to coat them evenly. Soak the dates in the boiling water for about half an hour to soften them. Add the bicarbonate of soda, vanilla essence and coffee mixture, mix well and allow to soak for 30 minutes more. In a separate bowl, beat the butter and sugar until light and fluffy, then add the beaten eggs, a little at a time, and beat well after each addition. Fold in the sifted flour, again a little at a time, gently mixing through after each addition. Then add the date mixture. You should have a fairly sloppy mixture, it looks all wrong - but it is ALL right, I promise you! Divide the mixture equally between the ramekins, place them on a baking tray and bake for 25 to 30 minutes, or until well risen. Cool for 5 minutes, then loosen them around the sides with a butter knife and turn out. The puddings can be cooled and frozen at this stage. After freezing, defrost, pour the hot sauce over and re-heat to serve as instructed below. To serve:- Place the puddings in a shallow ovenproof dish. Heat the grill. Make the sauce by melting the butter, cream, pecans and sugar together in a pan, and stir well.When just boiling, pour HALF of the sauce over the puddings; and then continue to heat the sauce on a rolling boil until it has thickened. Place the puddings 5" below the grill and cook for about 8 minutes, making sure that the nuts and sauce does not burn too badly; you should have toasted nuts in places, with a sticky toffee glaze which is almost crunchy. Serve with the extra toffee sauce in a heatproof jug, chilled cream, custard, ice-cream, or just NAKED!
Remove wrappers from candy canes and coarsley chop. I put them in a baggie and hit them with a hammer. Melt white chocolate in a double boiler or microwave. Add enouh green food coloring to the melted white chocolate to reach a pale green color. Stir in 2/3 of the chopped candy canes. Pour into a 9 x 13 inch dish that has been lined with wax paper sprayed with a little Pam. Refrigerate until set. Melt the semi-sweet chocolate and spread over the white chocolate. Sprinkle on the remaining candy canes, pressing gently into the chocolate. Refrigerate until set. Break or cut into pieces.
Preheat oven to 350 degrees F. Mix margarine, cake mix, 1 egg and pecans together and pat into a greased 9x13 pan. Combine powdered sugar, cream cheese and 2 eggs. Add coconut and mix well. Pour over bottom layer. Bake 45 minutes at 350 degrees F. Cool completely before cutting into squares.
Remove crab meat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat. Transfer mixture to 4 to 6 individual serving ramekins and tamp down. Cover the surface of each ramekin with a circle of wax paper, then cover the dishes with plastic wrap and chill at least 2 hours, preferably overnight. Bring to room temperature before serving.
Heat the oil in a large pan (that has a lid) on medium heat. Add the onion, celery & garlic & saute for 3-4 minutes, taking care not to burn. Add the bacon & saute for 4 minutes. Add the puy lentils & stir to coat in the oil. Add the chopped tomatoes and bay leaves, stir and increase the heat until the liquid is boiling. Boil for 2 minutes. Add the stock, reduce the heat so the mixture is simmering, then cook for 30 minutes, or until the lentils are al dente. When the lentils are nearly done (I reckon this is about 10 minutes from the end - they will taste a bit soft but still retain a slight firmness) place the cod fillets on top of the lentil mixture, pressing slightly into the mix, squeeze the lemon over the top and put the lid on your pan. Cook until the fish flakes easily with a fork. Grind over salt & pepper to taste & serve.
Pit, peel and thinly slice avocado. Spread butter on one side of each bread slice; turn slices over; spread with mustard. Top 2 of the slices with mozzarella, avocado and turkey. Season with salt and pepper; top with remaining 2 bread slices, buttered sides up. Heat a heavy skillet over moderate heat until hot but no smoking; cooking sandwiches until bread is crisp and cheese is melted, about 1 1/2 minutes on each side.
In a large stockpot, saute' the onion, celery, and potatoes in butter. Cook for about 10 - 12 minutes, or until the onions and celery are soft; stirring occasionally. Add the next 8 ingredients to the pot, give a good stir. Season with salt and pepper. In measuring cup, mix flour with a little bit of warm water to dissolve it and make it paste-like. Add flour mixture to pot and bring just to boiling. (If you want a thicker base, add a little bit more flour.). Cover and simmer on low heat for 30 minutes. Stir in the sherry wine vinegar, simmer another minute or two. Remove the bay leaves. Ladle into warmed soup bowls and serve hot with oyster crackers or crusty Italian bread. SERVING TIP: Cut a lid out of a small round loaf of sourdough bread, just as you would a pumpkin. Hollow out most of the bread (save for breadcrumbs or toasted croutons). Toast the sourdouch round lightly in the oven; serve warm chowder inside the bread bowl.
In large mixing bowl combine 1 cup of the flour and the yeast. In a saucepan heat the water, sugar, and salt til warm, stirring to dissolve sugar. Add to dry mixture in bowl. Beat at low speed with mixer for about 30 seconds, scraping bowl. Beat 3 minutes at high speed. By hand stir in enough remaining flour to make a soft dough. Shape into ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise until double (about 1 hour). Punch down. Cover; let rest about 10 minutes. Grease a 1 quart casserole; sprinkle with cornmeal. Place dough in casserole; sprinkle top with cornmeal. Cover, let rise til double (30 to 45 minutes). Bake at 400 degrees for 40 to 45 minutes. Cover loosely with foil if top browns too quickly. Remove from casserole; cool.
Heat two tablespoon of oil in a large pot with a lid over hight heat. Salt and pepper the beef and layer half in the pot. Brown on all sides. Remove to a plate and repeat with the remaining oil and meat. Remove all but two tablespoons of fat from the pot. Cook onions until soft. Add garlic and jalapeno, cook for one minute. Add ancho powder, pasilla powder, and cumin; cook two minutes. Add beer and cook until reduced by half. Return beef to pot, add rest of ingredients except beans and lime juice. Bring to a boil. Reduce heat to medium, cover, and simmer for 45 minutes. For the Toasted Cumin Crema: Whisk together creme fraiche (or sour cream), cumin, kosher salt and black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. While Crema is chilling, add beans to chili pot and continue cooking till the meat is fork-tender, 20 to 30 minutes. Remove from heat; add lime juice and salt and pepper. Serve with a spoonful of Toasted Cumin Crema.
Set oven rack at middle of oven; preheat oven to 350 degrees F. Grease a 9 inch springform pan and dust with matzo cake meal. In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating. Beat until very thick. Add carrots, nuts, vanilla and 3/4 cup matzo cake meal. Beat until combined well. In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks. Stir 1/2 cup of the beaten egg whites into the carrot mixture. Fold in remaining egg whites gently but thoroughly. Pour into pan. Bake about 40 to 45 minutes or until cake tester comes out clean. Let cool in pan on a wire rack. Run a knife around edge of pan; remove side of pan.
To make the vinaigrette, whisk together the lime juice, cumin, lime zest, garlic, mustard, salt and pepper. Whisk in the olive oil. Set aside. To make the salad, bring a saucepan three-fourths full of water to a boil. Add the shrimp and cook until they curl and turn pink, about 3 minutes. Drain and pat dry. Peel and devein and place in a large non-aluminum bowl. Add half of the vinaigrette to the shrimp, toss well, and let stand for 10 minutes. Meanwhile, halve, pit and peel the avocados and cut lengthwise into slices 1/2 inch thick. Core and halve the tomatoes and cut into wedges 1/2 inch wide. Add the avocados, tomatoes, and cilantro to the shrimp and toss gently. Place the salad greens in a separate bowl. Whisk the remaining vinaigrette and pour over the greens. Toss well. Divide the greens among individual plates. Top with the shrimp mixture. Season each serving with several grinds of pepper and serve at once.
In a small bowl, combine 1/4 cup heavy cream with gelatin; stir to incorporate. In a small saucepan over medium-high heat, pour in the other 1/4 cup heavy cream and when it gets hot but not boiling, add the gelatin mixture. Turn off the heat and whisk for a couple minutes. Remove from the heat and transfer into a large measuring cup. When cool off, add yogurt, condensed milk and orange zest; whisk until well blended. Place a silicone mold over a baking sheet lined with a silicone mat. Pour yogurt mixture in each mold - if don't have one, use a baking dish. Sprinkle on sunflower seeds evenly followed with pistachios and finally cranberries. Transfer to the fridge for 4 hours or the freezer for 2 hours. Makes 9 bars.
Add the pumpkin and apple to a large saucepan. Pour in 1/4 cup of water (just enough to keep the pumpkin from sticking and burning). Bring to a boil, then reduce to a simmer and cook for 10 to 20 minutes or until pumpkin is soft. Mash coarsely with a potato masher or fork, keeping a few chunks of pumpkin whole. Add the sugar, lemon and orange juice, cinnamon and nutmeg. Stir until all the sugar has dissolved. Turn the heat up and bring to a boil. Cook at a rolling boil for 15 to 20 minutes or until the jam thickens and reaches the setting point. Remove the pan from the heat while testing for the set. Ladle into prepared jars leaving a 1/4" headspace. process jars for 10 minutes in a boiling water bath. Adjust time according to your altitude. Makes: 8 half pints.
Add olive oil in saute pan. Sautee onions and garlic. Turn heat up to high and add shrimp. Stir fry till pinky orange. Do not overcook! Add flour to shrimp, stir, then add tomatoes and bring to boil. Then add milk while stirring constantly until it comes to a near boil. Just before serving add 1 cup of cream and bring to a near boil. Then add 1/2 cup chopped cilantro. (More or less to taste). Salt and pepper to taste.
Cheese ball: Place all ingredients in a food processor and pulse to combine. Divide in half then from one half take a 1/4 cup and add the mice fur ingredients mixes in well. With the other 3/4`s mold into a mice shape. With the 1/2 of cheese mold into a wedge. With your finger press to form hole as in a Swiss cheese. Fill holes with the dark cheese mix. Smooth it flush. With the rest of the dark cheese, spread it over the mouse/rat body saving a little for the tail. You may need to dampen your hand slightly for the tail. Then using a fork create the fur starting at the tail end going up toward the head. Fur strokes are to be flowing back away from the head. Place the dried mushrooms on the head for ears, red peppercorns for the eyes, bacon bits for the toes and nose, and dried rosemary for the whiskers. Serve with pepper crackers and or Veggie sticks. Walla cute platter for your Halloween guests. Optional bloody center: When molding the cheese add some cold jelly to the center and wrap the cheese around it to encase the jelly.
Soak the dried apples in water eight hours or overnight. Approximately 4 1/2 hours before serving, cover the ham with cold water and cook slowly for three hours. Add the apples and the water they were soaking in to the ham. Add the brown sugar and cook for an additional hour. For the knepp, sift together the dry ingredients. Stir in the egg and melted butter. Add enough milk to make a batter stiff enough to drop from a spoon. Drop the batter by spoonfuls into the boiling ham and apples. Cover the pan tightly and cook the dumplings 10 to 12 minutes. Do not lift the cover until ready to serve.
Heat oil and butter in skillet over medium-high heat. Add shallots and carrots; cook, stirring occasionally until carrots are just tender. 15 to 20 minutes. Add champagne, honey, and thyme. Cook, stirring occasionally, until liquid reduces to one-fourth, 3-5 minutes. Remove from heat, discard thyme. Stir in salt and pepper. Transfer to serving bowl and serve warm. This recipe can be stored covered with plastic wrap for up to 2 days in refrigerator and reheated before serving.
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the buttermilk, melted butter and vanilla and mix well. Add the flour, sugar, baking powder, baking soda and salt, and beat on medium speed just until blended. (You may have a few lumps, but don't worry about it). You can also mix this together using a wooden spoon or whatever you have. Heat lightly greased griddle at 350 degrees. Pour about 1/3 cup of the batter onto griddle for each pancake. Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more. Repeat with remaining batter.