HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 1 1/2 quart baking dish, combine peaches, sugar, tapioca and lemon juice. Top with blueberries. Cook in microwave on High for 5 minutes until mixture is heated completly. Stir after 3 minutes. Sprinkle mixture with nutmeg. In a large mixing bowl, mix together flour,s ugar, baking powder, salt and lemon rind. Cut butter or margarine into flour mixture until it is crumbly. Add cream to flour mixture and stir until dough is moist. Drop soft dough on top of fruit and sprinkle once again with nutmeg. Bake for 25- 30 minutes at 400 degrees or until top is golden brown. Serve warm with ice cream or cool whip.
Preheat oven to 400 degrees. Coat 9x10 baking dish with cooking spray. Cook macaroni in a large pot of boiling water until just tender (approx. 7 min). Drain macaroni and transfer to a large pot. Add soup, maonnaise, cheese, pepper and pimentos; mix well to combine with pasta. Transfer mixture to prepared baking dish and top with cracker crumbs. Bake, uncovered, until top is golden, about 20 to 25 minutes.
Heat oven to 200F. Divide popcorn between 2 ungreased rectangular pans, 13x9x2 inches. Heat brown sugar, butter, corn syrup and salt in a 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Stir in baking soda. Pour mixture over popcorn; stir until well coated. Bake 1 hour, stirring every 15 minutes.
Brown beef with onion and pepper in a skillet. Pour off fat. Stir in tomato sauce, salt, oregano, and hot spices, if desired. Simmer 10 minutes. Place meat mixture in pie shell. Place top crust, seal, and prick. Bake at 425 degrees for 20-25 minutes, or until lightly browned. Alternate: Leave off top crust and top after cooking with shredded cheese like cheddar or Monterey Jack. Would probably be excellent with cumin instead of the oregano, but I haven't tried this yet.
Preheat your waffle maker. Place everything but the egg white in a large mixing bowl and beat on low until moistened. Increase speed to medium, mixing until smooth. By hand, gently fold in beaten egg white. Pour a rounded 1/2 cup of batter over grids. Close your waffle maker and bake until steam no longer escapes (about 3-5 minutes). Remove waffle with a fork and garnish as desired. Yum!
Combine all ingredients. With this one, I will often omit the salt and add just enough Soy Sauce to make it into a paste and rub it on the meat that way.
Preheat your oven to 400 degrees, line a baking sheet with aluminum foil and set aside. Fill a large pot with water, sprinkle in a good amount of salt and bring to a boil. Add the cubed eggplant to the baking sheet and drizzle over some olive oil, season with salt and pepper and toss. Bake for about 20 minutes or so. In a non stick pan add the 2 tbsp of olive oil and onions, cook over medium heat for about 5 to 7 minutes or until the onions start to cook down and develop some color. Add the garlic and cook for 1 more minute. Add the crushed tomatoes and season with salt and pepper, cook for about 20 minutes or until the sauce thickens. Add the roasted eggplant and cook for 10 more minutes. This is the point where you add the pasta to the salted boiling water and cook according to package instructions. Drain the pasta and remove the sauce from the heat. Adjust the seasoning and add the pasta to the sauce along with the parmigiano and basil. Toss until the pasta is coated in the sauce then add the cubed mozzarella and toss around some more until the mozzarella slowly starts to melt. Serve right away!
Brown beef and strain fat. Add sauce, water and salt, bring to boil. In a 2-qt baking dish, layer sauce, uncooked noodles then cottage cheese and shredded cheeses. Repeat layers ending with sauce on top. Cover tightly with foil and bake at 375°F for 1 hour. Let stand for 10 minutes then garnish with parmesan cheese.
Stir together flour, baking powder, sugar, salt, and spices. Set aside. Stir together cereal, milk, and bananas in mixing bowl. Let stand several minutes or until cereal is softened. Beat egg substitute slightly and add with the melted margarine to the cereal mixture. Beat well. Add flour mixture; stir in raisins, stirring only until combined. Pour evenly into 12 greased 2 1/2 inch muffin pans. Bake at 400°F about 25 minutes or until lightly browned.
In a large bowl toss lemon juice, cinnamon and apples. Melt butter in a deep skillet, stri in apples and cover and cook on medium heat for 5-10 minutes. Until cooked but still retaining their shape. stir in the maple syrup and set aside. warm a lightly oiled, nonstick skillet on high heat. Place a tortilla in the skillet and heat for one or two minutes. Flip and place one cup of capples on one half and cook for another 2 minutes, just until the tortilla is lightly crispy and browned. Fold in half and transer for a warm plate. Repeat for 5 more tortillas.
Heat the oil in a skillet. Add the peppers, onion, garlic, basil and oregano. Cook until the vegetables are tender[just under 10 minutes]. Toast or grill the bread. Spoon the peppers and onions over the toasted bread, top with sliced mozzarella and melt the cheese under the grill.
In a medium bowl combine Spam, cheese, olives and eggs. In another small bowl combine mayonnaise, ketchup, mustard, and black pepper. Pour dressing over Spam mixture and stir until well combined. Place about 1/3 cup of Spam mixture into each hot dog bun. Wrap individually in foil. Bake at 350 for 15 minutes or until hot and cheese is melted.
To make the dough, put chilled butter, shortening, flour, and salt in a mixer with a paddle attached. Mix on medium until blended, about 3-4 minutes. (It will look like cornmeal.) Then add the water. As soon as the dough comes together, turn the mixer off. This should only take about 10 seconds. (Do not over mix) Take dough out of machine and chill in refrigerator for about 1 hour. Prepare the custard by mixing all ingredients together. Roll out dough to about 1/4-inch thick. Line the bottom of a 9-inch pie dish. Sprinkle 1/2 of each cheese on the bottom. Add crab meat. Sprinkle herbs over crab meat. Sprinkle on the rest of the cheese. Pour custard over all the ingredients almost to the top of the pie dish. Cook for 1 hour and 15 minutes at 325 degrees F. Let stand 30 minutes before serving. (Recipe courtesy The National Enquirer).
Cornbread: (3 cups sour cream is 1 1/2 containers of the 16 ounce containers). (2 2/3 cups is about 2 cans of the 14 ounce cans). Combine first 6 ingredients in order listed, mix well. Pour into greased 9 x 13 inch pan. Bake at 350 degrees for approximately 45 minutes. May take up to 50 to 55 minutes - so you will need to watch it. Make 24 squares of cornbread. For honey butter: Mix soften butter and honey together. Serve with warm cornbread.
In a large bowl mix well first 7 ingredients; shape into 1" balls. In 12" skillet over medium-high heat, in hot salad oil, cook meatballs, a few at a time, until browned, removing them as they brown. Into drippings remaining in the skillet, stir flour until blended. Gradually stir in 1 cup of water, Burgundy and bouillon and cook over medium heat, stirring constantly, until bouillon is dissolved and mixture is thickened. Add meatballs and heat to boiling. Reduce heat to low; cover and simmer 15 minutes.
In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked. Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes. Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
In a large pot over medium heat, warm olive oil. Add onion, celery, carrot, garlic, and bay leaf. Saute until softened (about 5 minutes). Add tomatoes with juice, curry powder, lentils, and beef stock. Bring to a simmer. Cover partially and cook over medium-low heat until lentils are tender, stirring occasionally (about 30 minutes). Remove and discard bay leaf. Add salt and pepper to taste. Stir to mix well. Place spinach leaves into individual serving bowls. To serve, ladle soup into bowls with spinach.
Combine flour, baking powder and salt in a bowl. In another bowl, cream butter and white sugar, then beat in each egg until light and fluffy. Add dry ingredients and milk alternately to creamed mixture, beating until well mixed. Put aside. Melt butter in 9 x 9 or bigger pie plate; thoroughly coat surface. Sprinkle brown sugar over bottom of plate, then top with blueberries. (cover all the sugar). Spoon batter over fruit and bake at 350F for 30 - 45 min or until cake is a light golden colour and tests done. Remove from oven and let cool for 5 - 10 minutes before inverting onto serving plate. Enjoy!
In a mixing bowl, combine the yeast with 1 cup sour cream; set aside for 10 minutes. Add butter and mix well. Add the egg, oil, and vinegar and mix well. Add the sifted flour gradually and continue mixing. Knead dough for about 15 minutes until smooth and firm so that it does not stick to your hands. Gather dough into a ball and cover with plastic wrap. Refrigerate the dough overnight. To make the filling, mix together 1 cup of the melted butter and 2 cups flour. Add 1-1/4 cups sugar and 1/2 teaspoon vanilla; stir constantly for 1 minute, so that the mixture does not stick to your hands and becomes smooth and even. Set aside. Armenian RecipesPreheat oven to 350 degrees F. Remove dough from the refrigerator; divide it into 8 equal balls. Place each ball on a lightly floured board. Roll each ball out to a rectangle measuring 10-by-6 inches, or as thin as possible with the aid of rolling pin. Paint each rectangle with melted butter. Spread 1/4 cup filling into the center of each rectangle and roll out the filling over it with the aid of a rolling pin. Fold in about 1/2 inch of the rectangle on each side. Roll up dough into a cylinder. Place rolling pin on pastry roll and flatten slightly lengthwise. Cut the roll diagonally with a sharp knife or serrated knife into 2-inch equal slices. Place pastry about 2 inches apart on a lightly floured baking pan. (Be careful not to spill out any filling.). Paint the surface of each pastry with the glaze (mixture of beaten egg and brown. Place baking pan in the oven and bake for 15 to 30 minutes, or until golden brown. Remove the baking pan from oven and allow the pastries to cool.
Carefully scoop out cantaloupe balls, reserving shells. Place 3 cups cantaloupe balls in a large, shallow dish, reserve any remaining cantaloupe balls for another use. Add honeydew balls and Muscat, toss gently. Cover and chill up to 4 hours. Serve melon balls in cantaloupe shells.
Preheat oven to 375 degrees. Grease two loaf pans, 24 muffin cups, or 6 mini loaf pans. Combine eggs, sugar, oil and pumpkin in a large bowl. Stir until smooth. Sift together dry ingredients and spices. Add to egg mixture along with nuts and raisins. Mix thoroughly and fill pans. Bake large loaves for 1 hour, 10 minutes; muffins for 35-40 minutes; and mini loaves for 45 minutes. Toothpick inserted in middle should come out clean.
Preheat the oven to 325°F. Cut inch wide pockets into roast in 3 inch intervals. Sprinkle with salt and pepper. In a bowl, combine the horseradish, lemon peel and lemon juice. Mix and reserve 2 tablespoons of the horseradish mixture. Stir the butter in the remaining horseradish mixture. Next rub the mixture onto the roast and into the pockets. Place the meat fat side up on rack in shallow roasting pan. Roast on 325°F for 1 1/4 to 2 hours for rare, 2 1/4 hours for medium, 2 1/2 hours for well done. Cover with foil and let rest 15 minutes before carving. Meanwhile mix the 2 tablespoons of horseradish sauce with the sour cream and parsley; pass with the meat.
Make the jam: Combine rhubarb, sugar, and 1/2 cup water in a medium saucepan. Split vanilla bean, scrape the seeds into the pan, and toss in the pod. Bring to a simmer over low heat, cook, stirring often, until rhubarb softens and forms a soft mass, about 10 minutes. Remove and discard vanilla bean. Transfer to a shallow bowl and let cool. Can be made ahead and refrigerated in an airtight container, for up to one week. If refrigerated, return to room temperature before using. You may substitute 1 cup of your favorite jam or preserves for the homemade. Make the shortbread: In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy. Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light. Reduce mixer speed to low, and add the dry ingredients, mixing only until the ingredients are incorporated. Turn the dough out onto a work surface and cut into two pieces. Shape each piece into a ball and wrap in plastic wrap. Place in freezer until firm, about 30 minutes. Can be made ahead and frozen for up to one month. Thaw in refrigerator overnight. Assemble and bake: Preheat oven to 350° with rack in center. Remove one ball of dough from freezer and, using the large holes on a box grater, grate the dough into a 9-by-13-inch baking dish. Pat the dough gently just to get it into the corners (you don't want to press it down), and spread with the rhubarb jam. Grate the remaining dough over the jam, and press it lightly to distribute it evenly. Bake until golden brown, about 40 minutes. Dust with confectioners' sugar as soon as it is removed from oven. Cool on a wire rack. Cut the shortbread into bars when it is cool. You can cut whatever size bars please you, although as a rough guide, 3-inch squares, or rectangles 1 1/2 inches by 3 inches make nice servings. Store covered at room temperature for up to 2 days.
For the Black Beans, boil the water in your pot and add beans and salt. Cover tightly and turn off your burner (or set aside) and let beans soak for an hour. Meanwhile, chop the garlic and onion. After the beans soak for an hour, add the Garlic, Onion and Cumin and simmer them on low, with the lid on, for an additional hour, or until done. Now you should start the water for the rice and get it going. In a sauce pan, boil water and salt then add rice and cook until done. Chop Cilantro and Green Onion. Squeeze the juice from the lime over the rice, add the Cilantro and Green Onion and lightly fold inches Cover and set aside. Now get your skillet put it on medium heat. Add the Coconut Oil and let it melt. Salt and Pepper (to taste) both sides of the filets, then add the fillets to the hot skillet (about two minutes on each side depending on the size and thickness of the fillets). Place the rice on the plate, then the beans on the rice, and top with the filet. Garnish with a fresh cilantro sprig. Enjoy!
Combine all ingredients and mix well with hands. Shape into oval patties, like hamburgers. Broil them in oven until desired doneness.
Mix last 5 ingredients in a flat bottom container large enough to lay all Salmon Fillets on the bottom. Place Rinsed and dried fillets flesh side down in marinade. Cover and refrigerate at least 1 hour. Pre-heat grill on high. Immediately before placing salmon on the grill turn heat down to medium and spray grate with oil. Place salmon on grate flesh side down first. Grill for 6 minutes and just before turning skin side down spray skin with oil. Turn and grill another 6-8 minutes.
Put a rack in the middle of the oven and preheat to 375 degrees F. Blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. Sift flour over butter mixture and blend until a soft dough forms. Transfer dough to an ungreased baking sheet. With floured fingertips, pat into a 9-by-4 1/2 inch rectangle. Crimp edges decoratively with tines of fork and prick dough all over. Score dough crosswise with the back of a knife into 8 pieces. Bake shortbread until edges are golden, about 15 minutes. Cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. Transfer to a rack to cool completely. Keeps in an airtight container at room temperature for up to 1 week.
In a large deep stainless (or cast iron) saucepan combine fruit, sugar and lemon juice. Stir to mix well. Let stand at room temperature for 20 minutes. Meanwhile prepare the jars and lids for preserving. Over high heat, stirring constantly, bring fruit mixture to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard stirring constantly for 1 minute. Stir in booze. Remove from heat. By this point, the preserves are the consistency of syrup - do not expect it to be thick. Ladle hot preserves into hot jars, leaving 1/4 inch head space. To remove bubbles, poke a non metallic instrument into the jars, and wipe the rim of the jars if necessary. Center lid in jar and screw band down until resistance is met and then increase to fingertip-tight. Place jars into your canning pot, making sure they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. And wait 5 minutes, then remove jars to cool. As they are cooling the seals will form, and you can actually hear them "pop". Some may happen right away, others may take up to 10 minutes to form.
Preheat the oven to 400°F In a small saucepan, melt the butter over moderately high heat. Stir in the flour, then whisk in the milk & cream cheese, until smooth. Bring to a simmer, whisking. Stir in the onion, garlic powder and bay leaf and simmer over low heat, whisking, until no floury taste remains, 10 minutes. Pass through a coarse strainer set over a small bowl; discard the bay leaf, and add lemon juice. Stir in the horseradish and season with salt and pepper. Press a piece of plastic wrap onto the sauce. In a small bowl, combine the panko and cheese and stir in the olive oil. Arrange the phyllo shells on a rimmed baking sheet. Place an oyster in each shell. Spoon about 1 teaspoon of the horseradish sauce into each shell, and sprinkle the panko mixture on top. Bake in the upper third of the oven for about 10 minutes, until hot throughout and crisp on top. Serve right away.
Boil the lentils in 2 L water with some salt. When the lentils are soft, add the chopped parsley root,onion and carrot. Let boil another 10 minutes and add thyme,garlic.
1. Put all ingredients in bread machine in order. 2. Put machine on sweet bread cycle. 3. Pop out of machine, slice and enjoy!
Preheat oven to 350°F. Butter a 13x9x2 inch glass baking dish. In a large pot of boiling salted water, cook macaroni al dente. Drain and place in the buttered dish. Add the cubed cheddar and combine. Whisk flour, salt, mustard, pepper, cayenne and nutmeg in a medium bowl until no lumps are visible. Gradually whisk in half-and-half, followed by the whipping cream and finally the sour cream. Add eggs and Worcestershire sauce. Whisk well to blend. Pour mixture over macaroni and cheese mixture. Sprinkle with the grated cheese. Bake in the center of the oven, 25 minutes until edges are set but center is still liquid. Remove from oven and let stand about 10 minutes to thicken sauce. The sauce will still be creamy.
Place fish in baking dish. Spread Cheddar cheese over fish. Cover with Parmesan cheese. Melt butter and mix with crushed crackers. Cover fish with cracker crumbs and bake at 350 degrees for 15 to 20 minutes.
Marinate the steak in the olive oil and 4 cloves garlic for 2 hours at room temperature. Prepare the sauce by melting the butter in a medium saucepan. Add shallots and saute for 3 minutes. Add Worcestershire, mustard and rhe 8 cloves garlic and wine. Simmer for 5 minutes. Keep hot in a chafing dish while cooking the meat. Stir in parsley and chives just before serving. Broil the beef over the fir or in the oven until the outside is charred. the inside should be very rare. Cut into 1-inch pieces and rush to the waiting sauce. Provide forks and small slices of French bread to absorb the juices and sauce. Do not cook the meat in advance, it will get to well done in the sauce.
Stir together soy sauce, veinegar, ginger, garlic, Sriracha, sugar and sesame oil. Prepare a gas grill for direct-heat cooking, and grill the steak, covered, turning over once for 6-8 minutes for medium-rare. Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.
Place rack in the center of the oven and preheat oven to 350°F Lightly grease the bottoms of three 9-inch round cake pans with shortening, then dust with flour. Shake out excess flour and set the pans aside. An easier method: place cake pan on a piece of wax paper. Trace the bottom and cut with sizzors to fit into bottom of pan. Repeat for remaining cake pans. No need to grease. I promise the cake will fall out after running a knife around the sides. Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, vanilla, baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until ingredients are incorporated, 1 minute. Stop machine and scrape down side of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping the side of the bowl again if needed. The batter should look well-blended. Divide batter evenly among three prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with rubber spatula. Place pans in the oven. If your oven is not large enough to hold three pans on center rack, place two on that rack and one in the center of the rack above. Bake cake layers until they just start to pull away from the sides of the pans and the tops spring back when lightly pressed with a finger, 17 to 21 minutes. The layer on the higher rack may bake faster so test it for doneness first. Transfer cake pans to wire racks and cool for 5 minutes. Run a dinner knife around the edge of each layer and give the pans a good shake to loosen cakes. Invert each layer onto a wire rack. At this point if you've used wax paper, remove the paper and discard then invert it again onto another rack so the cakes are right side up. Let the layers cool completely. Make frosting. To assemble the cake, transfer one cake layer, right side up, to a serving platter. Spread the top with some of the frosting. Place a second cake layer, right side up, on top of the first and frost the top. Repeat this process with the third layer. Frost the side of the cake with a thin coat just to set the crumbs. Use the remaining frosting to go back over this and liberally frost the side, working with smooth, clean strokes. To make slicing easier, place uncovered cake in the refrigerator until frosting sets, 20 minutes. Cream Cheese Frosting: Place cream cheese and room-temperature butter in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Stop machine and scrape down side of bowl with rubber spatula. Add vanilla extract and 4 cups sifted powdered sugar; beat on medium speed until well combined. Increase the mixer speed to high and beat the frosting for 1 minute longer.
Preheat oven to 325°F Flour and grease 11 X 18 pan. Melt carob and butter in double boiler. Cool before adding eggs to avoid scrambled eggs. Place all ingredients in blender. Blend on low. Bake 30-40 minutes. Cool before cutting. Enjoy!
In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.
Pre heat oven to 160'C. Peel & slice feijoas into an ovenproof dish. Add the brown sugar and water and stir to combine. Combine the butter,flour, baking powder and 2nd measure of sugar. Mix until like fine breadcrumbs. (use a food processor if liked). Sprinkle topping on fruit and bake for 45-60 minutes, until the fruit is stewed and the topping crisp. Serve hot or warm with custard and/or cream.