HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure first 9 ingredients into bowl. Stir. Beat eggs in separate bowl until light and volume is increased. Stir into crumb mixture. Turn into greased 3 cup mold. Bake in 350°F oven for 25 to 30 minutes until an inserted wooden pick comes out clean. Serve plain or with brown Sugar Sauce. Makes 4 smaller servings (or 2 large). FOR THE SAUCE: combine sugar, flour and salt in saucepan. Mix well. Stir in water and vanilla. Add butter. Heat and stir until mixture boils and thickens. Makes a generous 1/2 cup. VARIATIONS FOR THE SAUCE: Rum sauce: Add 1/4 teaspoons rum flavoring. Chocolate Sauce: Add 1 1/4 teaspoons cocoa to sugar mixture. Company's Coming Cooking For Two.
Bisect the spaghetti squash lengthwise. (This is easiest if you plunge your chef's knife vertically in the center of squash parallel to the long axis and then rotate it 90 degrees to the cutting board. Then, remove the knife and turn the squash end to end and make the rest of the cut in a similar manner.) Remove the seeds and place half the squash face down on a plate and microwave for about 6 minutes (more or less depending on size). While the squash cooks, place everything else in a saucepan and bring to a boil then simmer. Break the sardines into small chunks with a spoon. When the squash is done, grab it with a towel (it will be very hot!), hold vertically over a plate or platter and scrape the strands of squash out with a fork. Pour the sardine-tomato-spice mixture over the mountain of squash and enjoy!
Preheat oven to 400 degrees F. Cut butter into little pieces in large bowl. With pastry blender, mix flour, sugar, and baking powder into butter. Using fork, quickly and gently stir in milk and yogurt just until dough clings together. Turn dough onto a floured surface (dough will be STICKY!). Gently knead in currants, taking care not to overwork dough. Halve dough and pat each half into a 6-inch circle. Cut each circle into 8 wedges. Place wegdes on a floured baking sheet, making sure they do not touch. In a small bowl, beat together the egg yolk and water. Brush mixture over wedges. Bake in 400 F oven for 18 to 20 minutes, or until the tops are golden.
Sprinkle chicken pieces with 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Cook on medium high heat in small about of oil, until chicken is cooked through and lightly browned, or about 5-7 minutes. Combine all ingredients and cooked chicken in crockpot. Stir well, and taste to make sure spices are how you like them. Cook on high heat one hour, then low for 3-4 hours, or for however long you need it to cook. It will be done when you are ready for it.
Put the sugar and Golden Syrup in a large saucepan (it foams) and bring to a boil. Boil for 4 minutes, watching to ensure it does not scorch. Add the baking soda and beat until a light golden color and frothy,. Pour onto a greased tray and allow to harden. Break apart when set.
Mix together ground beef, steak seasoning, ketchup and bacon. Shape into 4 patties. Brush onion slices with oil and place patties and onion on grill. Grill for 8 to 12 minutes or until burgers are done, turning once. Add cheese slices to burgers one minute before cooking time is done. Place on rolls and top with onions, lettuce and tomato slices.
Set oven to 350*. Mix together in a lg bowl: Cake mix, 1 cup of the peach syrup, milk, applesauce & eggs with mixer for 3 mins or until smooth. Cut peaches into 1/4" bites to equal 1 1/2 to 2 cups (you will have extra peaches as the large can is needed for the syrup). Fold chopped peaches into batter by hand until nicely mixed. Pour batter into a greased cake pan of choice (I used a Bundt cake pan). Bake according to time on back of cake mix box for pan you have chosen. Bundt cake will tale about 43 minutes.
Combine all except mango and boil 5 minutes. Add mango and cook for 30-45 minutes or until tender and clear. Pack mangoes into hot, sterilized jars, add syrup and seal. Process in boiling water bath for 10 minutes.
Put apples in buttered 9x10 baking dish. Sprinkle with water. Make topping: rub together sugar, oats, cinnamon, butter, and flour. Put topping on apples. Bake 40 minutes in 350 oven. Best served with pouring cream. From the Family Recipe Box, in Grandpa's typewriting and dated 10/22/85. Attributed to Tobi Dixon.
Preheat the oven to 350 degrees F and spray an 8'' or 9'' square baking pan with cooking spray. Sift or whisk together the flours, baking soda and salt in a small bowl until well combined. In another small bowl, combine the granulated sugar, cinnamon and chopped walnuts. In a mixer fitted with the paddle attachment or with a hand mixer, beat the butter, canola oil and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each one is added, and then add in the vanilla. Next, add in the dry ingredients and the yogurt alternately, beginning and ending with the dry ingredients. Finally, fold in the blueberries gently. Spread half the batter into the bottom of the greased pan. Sprinkle with half the cinnamon sugar/walnut mixture. Spread the rest of the batter on top of the nuts and then sprinkle the rest of the cinnamon sugar/walnuts on top. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick comes out clean when inserted in the center.
In bowl or food processor, combine all ingredients until sugar dissolves. Note: You can start with less sugar, and then just add sugar to taste until it's as sweet as you want it to be. Refrigerate until very cold -- at least four hours, or up to two days. Transfer to ice cream maker and freeze according to manufacturer's directions.
Combine all ingredients except almonds and mix lightly. Chill. When serving, garnish with almonds, if desired.
Preheat oven to 350. Toss together pecans, pepitas, oil, chili powder, and salted on a rimmed baking sheet, and spread in a single layer. Bake, stirring once, until well toasted, about 10 minutes. Let cool completely. Mixture can be stored in an airtight container at room temperature for up to a week.
In food processor (or can finely chop with knife) chop pecans; add flour and salt. Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well. Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined. Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.). Drizzle warmed sauce over chicken to serve.
Beat together the cream cheese and mayonnaise. Fold in whipped cream, cherries, drained fruit cocktail, and marshmallows. Pour into a 1-quart freezer container. Garnish with additional maraschino cherries. Freeze fruit salad until firm.
Place apples in an ungreased 2-cup baking dish; sprinkle with lemon juice. Combine the brown sugar, oats, butter and cinnamon; sprinkle over apples. Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until apples are tender. Serve with whipped cream or ice cream if desired.
Combine the first 6 ingredients in a big bowl, stir with a whisk to combine. Add tomato, onion, bread, and crab; toss gently to coat. Serve immediately.
Preheat oven to 350. In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper. Transfer to a greased 2 quart baking dish and top with onions and olives. Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.
Preheat the oven to 350 degrees F. Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper. Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.
In a medium saucepan, heat oil over medium heat,. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add cauliflower. Cover and cook for 5 minutes. Add chicken broth and bring to a simmer. Cook until the cauliflower is tender, about 15 minutes. Transfer soup in batches to a blender and puree until smooth. Return to saucepan and whisk in sour cream, nutmeg, salt, and pepper and serve hot. Or chill in the refrigerator and serve cold.
In a large bowl mix together flour,salt,baking powder.and sugar. Preheat waffle iron to desired temp. In a separate bowl beat the eggs stir in the milk,butter, and vanilla. Pour the wet mixture into the dry mixture. mix until blended. pour the batter into the into the waffle iron. cook waffles until golden and crisp.
Add 32 ounces of broth and the chicken to a 6 quart crock pot, Cook on high about 2 hours or until chicken easily shreds. Shred chicken using two forks. Add additional broth, onion, celery, carrots,garlic, and spices except parsley. Cook on high about 2 hours or low 4 hours. Add peas and parsley. Stir. Add black pepper to preferred taste. Serve over 1 cup of cooked noodles per serving.
1. Mix dressing, peanut butter and ground red pepper until smooth. Set aside half of mixture to serve with wraps. 2. Spray 10 inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and gingerroot in skillet, stirring occasionally, until chicken is brown. Reserve about 1/4 cup of remaining dressing mixture. Stir remaining dressing mixture into chicken. Cover and cook over medium-low heat 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet. 3. Add coleslaw mix, reserved 1/4 cup dressing mixture, bell pepper, peanuts and cilantro to skillet. Toss to coat mixture well. Spread about 1/3 cup each coleslaw mixture and chicken down center of each tortilla; roll up. Serve with remaining dressing mixture.
Brown hamburger meat in frying pan. Drain off fat and return to pan with taco seasoning and water. Simmer meat an additional 3-5 minutes until most of water is absorbed. Allow meat to cool for about 10 minutes. In a separate bowl, mix lettuce, tomatoes, onion, avocados, beans, corn, cheese, and cooled taco meat. Mix as much dressing and Fritos as you desire when you are ready to serve salad. If you mix them in too early, the salad and Fritos will be soggy.
Sift flour and baking powder together into a bowl. Add salt, sugar and butter, and mix with fingers until crumbly. Add milk and tomatoes and mix. Allow to rest 30 minutes. Preheat oven to 400F and lightly coat a baking sheet with cooking spray. Roll dough out about 1 1/4 inch thick and cut into 8 rectangles or circles. Place on baking sheet and bake for about 20 minutes, or until golden brown. Serve hot.
To prepare the sauce; combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes. Add the stock, decrease the heat to medium, and reduce until the sauce is thick and coats the back of a spoon, 10 to 15 minutes. Add the butter and stir until melted. Season to taste with salt and pepper. Keep warm until you are ready to serve. Preheat oven to 300*F. To prepare the glaze, combine the wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup liquid remains, 20 to 25 minutes. Set aside until you are ready to use it. To prepare the lamb, season the racks well with salt and pepper. Heat the oil in a large saute pan over high heat until smoking hot. Add as many of the racks as will fit without overcrowding the pan, meat side down, and sear well, 3 to 4 minutes; transfer to a sheet pan. Continue searing the remaining racks. Baste the racks well with the glaze. Set the pan in the oven and roast, basting every 5 minutes, until the meat reaches an internal temperature of 135*F for medium-rare doneness about 20 minutes. Remove the racks from the oven and let sit for about 5 minutes, then slice. To serve, place the slices on a warm serving platter and drizzle with some of the sauce. Garnish with rosemary sprigs and serve warm, with any extra sauce on the side.
Put all ingredients in a blender. Blend on high speed for 30 seconds. Pour.
Add juice and rum to a cocktail shaker filled with ice. Shake to combine, then strain into a cocktail glass.
Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente, drain. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop. In a large bowl, mix mayonnaise, ranch dressing mix and garlic powder. Stir in milk until smooth. Add bacon, tomato, black olives and cheese and toss to coat with dressing. Season with salt and pepper to taste. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
Preheat oven to 350A°F. Toast nuts on a foil lined sheet pan until fragrant, about 7 minutes. While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter. Melt Butter with chocolate in the microwave, about 2 minutes at 50% power. Stir and continue to microwave at 50% power as required, stirring every 60 seconds. This can also be done over a double boiler. Let allow chocolate mixture and roasted nuts to cool. Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a pan, 8 x 8 for thick brownies and 13 x 9 for thin ones. Line pan with foil or parchment and grease. Leave enough lining overhanging to lift the brownies out of the pan when complete. In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add remaining dry & optional ingredients - shake to combine. Slowly pour egg mixture into chocolate while stirring, mixture will thicken slightly. Add dry ingredients in three batches, stir with a wooden spoon and ensure that each batch is fully incorporated before adding the next. Spread mixture into prepared pan with an angled spatula or a large spoon. Bake the 13 x 9 pan for 30-35 minutes, the 8 x 8 for 45-70 minutes Or until a toothpick inserted in the center of the pan comes out just slightly moist. Cooking time varies all over the place depending on type of pan and your oven. I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistency. Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies! You can rotate the pan halfway through the cooking process to even things out if desired. Cool in the pan on a rack. Remove from pan by lifting foil liner, place on a cutting board and cut into squares.
Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside. . Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 minute Slowly pour in milk and cream, constantly whisking the whole time. Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice. Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving, if desired.
Make the tart crust: Using a mixer with a paddle attachment, mix the flour, sugar, orange zest and salt in a large bowl on low speed for about 30 seconds. Add the butter and combine on low speed until the mixture looks crumbly, with pieces of butter about the size of dried peas, about 3 minutes. Add the egg and cream, mixing on low speed, until the dough is just combined. If the dough is too dry to come together, add more cream a tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic wrap. Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month. Make the filling: Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars, the flour, spices and salt. Whisk about 30 seconds. Whisk in the cream and bourbon. Set aside. Make the topping: Combine the flour, sugar, cinnamon and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add the butter and pulse until the butter has blended into the dry ingredients and the mixture is crumbly. Remove the blade and stir in the walnuts and crystallized ginger. Assemble the tart: Position the oven rack in the center of the oven and heat to 350 degrees F. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 10 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round, about 3/16-inch thick. Drape the round into a 10-inch fluted tart pan with a removable bottom, gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that's flush with the top of the pan and about 1/2-inch thick. Pour the pumpkin mixture into the unbaked tart crust. Scatter the streusel mixture evenly over the unbaked pumpkin filling. Bake until the topping is evenly cooked and no longer looks wet in the center, 50-65 minutes. Let the tart cool on a rack for at least 2 hours before serving, or, after it cools, wrap in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours. Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream if you like.
NOTE: You may adjust spices according to spices in apple butter if the butter is particularly strong flavored or extra light flavored. Preheat oven to 350°. Grease and flour a 13 x 9 inch baking pan or 3 coffee cans or 2 loaf pans. Into large bowl, measure all ingredients except raisins and nuts. With mixer at low speed, beat until well-mixed, constantly scraping bowl with spatula. Beat at high speed for 3 minutes, occasionally scraping bowl. Stir in raisins and nuts. Pour batter into pan or divide equally between coffee cans or loaf pans. Bake for 40 to 45 minutes (longer for coffee cans). Check for doneness by inserting toothpick in center until toothpick comes out clean. Cool cake in pan or on wire rack.
In large, deep skillet, heat oil and saute onions, carrots, and celery for a minute or two. Add the rest of the vegetables and saute for another two or three minutes. Add curry paste and stir until all vegetables are coated. Stir in coconut milk. The vegetables should be nicely coated. If more liquid is needed, stir in a little vegetable stock or water. Let cook, stirring frequently, until vegetables are cooked to the doneness that you like. Salt to taste, and serve over jasmine rice or brown rice, sprinkled with basil.
Preheat oven to 180 degrees celcius. Spray an oven tray with nonstick pan spray. Add all ingredients to tray and mix well. Roast okra in oven for approx 30 mins, stirring occasionally. Some may prefer to roast the vegetables a little longer. Serve with roti and tomato chutney.
Put dates, boiling water, butter and baking soda into a bowl and stir until butter is melted. Set aside for one hour. Beat sugar, egg, vanilla essence and walnuts (if using) into date mixture. Sift in flour and baking powder and stir until just combined. Pour mixture into a greased 22cm loaf tin and bake in a 180C oven for 45 minutes or until inserted skewer comes out clean. Leave in tin for about 10 minutes before turning out onto cooling rack.
Prepare and fry falafel. Be sure to shape into 4 hamburger sized patties. They should be 4-5 inches across. Once falafel is done, it is time to assemble the sandwiches. Start with the bottom bun. Add a falafel patty. Top the falafel patty with a tomato slice, lettuce leaf and 1/4 of the minced onions. On the top bun, spread 2 tsp tahini sauce and top your creation. Do the same for the other three sandwiches.
Preheat oven to 375°. Pierce squash a few times with a knife, wrap in foil, and bake for 1 hour and 15 minutes. (When done, outer part of squash should be somewhat tender upon pressing.) Remove from oven and set aside until cool enough to handle. In a medium sauce pan, combine beans and corn and heat just until hot. (Or heat in microwave.). Cut squash in half lengthwise and remove seeds. Remove flesh by scraping against inside of shell with a fork to form pasta-like strands. Place in serving dish. Add beans, corn, and bell pepper, and toss to combine. In a small saucepan, melt margarine. (Or melt in microwave.) Stir in olive oil, pour over squash, and toss. Sprinkle top with cheese, parsley, and basil.
.Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
Cook spaghetti according to pkg directions. While pasta cooks, in a large frying pan, saute garlic in oil over low heat until golden. Drain cooked pasta and add to garlic and oil, increasing heat to medium, tossing until well coated. Add lemon juice, lemon zest and fresh basil and remove from heat. Toss until well mixed. Serve garnished with Parmesan cheese.
Prepare the dressing: In a blender or food processor, blend the first 6 ingredients (garlic to roasted peanuts) until smooth. Add the water and coconut milk, blend again until smooth. Bring to a boil, lower heat and simmer 10 minutes. Allow to cool before using. Prepare the salad: Combine all the remaining ingredients (cucumber to eggs) in a large bowl. Pour the dressing over and serve. If you like, the salad ingredients can be set out separately rather than mixed altogether. The dressing can be served in individual bowls rather than poured over all.
Mix together cream cheese and butter until smooth. Stir in powdered sugar and vanilla. Cover and let set in refrigerator for several hours. Remove and shape into a ball. Cover plastic wrap. Chill in refrigerator for 1 hour or overnight. Roll in Graham crackers or nuts. Serve with graham crackers, vanilla vafers, gingersnaps.
Whisk together egg, egg white, salt and pepper in a small bowl until just blended; set aside. In a large, nonstick omelet pan, heat oil over medium heat. Add egg and tilt pan so eggs cover entire pan bottom. Cook, without stirring, until bottom of eggs begins to set, about 30 seconds. Sprinkle scallion, tomatoes, olives, chili peppers and cheese evenly across eggs. Tilt pan upward at a slight angle and jerk handle sharply toward you to slide eggs toward the far side of pan. Free any stuck egg with spatula. Cook, moving pan back and forth over heat, until eggs are cooked through, about 3 to 4 minutes. Fold in half to serve.
In a large saucepan, melt butter, and saute onion, celery and carrots until soft ( 15 mins ). Stir in flour and cook for 5 minutes. Add milk and stock, stirring constantly and cook until thickened ( 10 mins). At this point you can puree mixture if you want a smooth soup. Add beer, worcestershire sauce and mustard, simmer for 5 minutes. Slowly add the cheddar cheese, but do not let the soup boil . Season with salt and ladle into bowls. Garnish with cilantro or parsley if desired.
Preheat oven to 375°F. Line a baking sheet with aluminum foil. In a small bowl, combine paprika, cumin, cayenne pepper, black pepper and salt. Divide in half. In a medium bowl, combine half of spice mixture, sweet potatoes, olive oil and maple syrup. Toss to coat sweet potatoes thoroughly. Spread sweet potatoes onto foil-lined baking sheet into a single layer, leaving two spaces in the middle for the pork chops. Note: Be sure to use a rubber spatula to scrape all the liquid out of the bowl onto the potatoes. Rub remaining half of spice mixture lightly over both sides of pork chops and nestle into spaces made in sweet potatoes. Roast for 35-40 minutes or until pork chops are done (juices run clear when thickest part is pierced with a fork).