HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat first 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; stir into sugar mixture. Stir in vanilla; fold in apple and walnuts. Pour into a greased and floured 10-inch tube pan or 12-cup Bundt pan. Bake at 325° for 1 hour and 30 to 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan, and cool on wire rack. Drizzle with warm Brown Sugar Glaze. Glaze: Combine first 4 ingredients in a heavy saucepan. Bring to a boil over medium heat, stirring constantly; boil 1 minute. Stir in vanilla. Makes 1 cup.
Make the crepes using Nif's Basic Crepe Batter, recipe #354483. For the Cheese Sauce: Melt the butter in a saucepan. Remove from heat and stir in the flour, salt and pepper until smooth. Return to a low heat and cook for 5 minutes. Slowly pour in the cream, stirring constantly. Cook until thickened. Do NOT boil! Add the cheese and stir until the cheese has melted and the sauce is smooth and creamy. For the filling: Saute the mushrooms in half the butter for about 5 minutes. Pour in half the Cheese Sauce and salt and pepper to taste. Mix well. Fill each crepe with the mushroom filling. Fold over and place in a buttered shallow baking dish. Dot with remaining butter and pour on the rest of the sauce. Bake in a 350F oven for 1/2 hour or until heated through.
Chop the garlic along with the 1/3 of the basil leaves. Once roughly chopped add more basil leaves. Roughly chop some more and then add the rest of the basil and keeping chopping until the basil and garlic are very finely minced. You will have to chop and then scrape the bits that try to escape back for more chopping. So it will be something like chop, scrape, chop, scrape. Add half of the macadamia nuts to the basil and chop. Add the rest of the macadamias and then chop. Now add half of the grated parmegiano reggiano to the basil and chop. Add the rest of the parmegiano reggiano and chop. The ingredients should be so fine that you can mould them into a little block. The pesto can be kept like this until you need to use it. Transfer the pesto block to a bowl and refrigerate until you need it. Just before serving the pesto, add 2 Tbsp of olive oil and the lemon juice to it to moisten it. You can also reserve a little of the pasta water to moisten the pesto a little more. Boil the spaghetti in salted water until done, 8-10 minutes. Drain then mix through with pesto and serve immediately.
Drain the juice from the pineapple (leave the rings in the can) and bring to a boil. Combine the boiling juice and the jello and mix really well. Do NOT add the cold water like the jello box directions say. Pour the mixture into the can of pineapple rings. Run a fork down the center to get the jello in between each ring. Chill. When ready to serve, invert the can on the serving dish, and slice between each ring.
Heat oven to 400°. Sift together flour and baking powder; stir in sugar and coconut. Beat the egg, vanilla extract, milk and oil together. Add the dry mix to the wet mixture. Mix just until combined. Drop a large tablespoon of batter into each tin. Add a teaspoon of jam to each and the rest of the batter. Sprinkle the tops with a little bit of coconut. Bake 25-30 minutes or until well risen and firm to the touch.
Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.). Let sit under refrigeration over night for best flavor. Bring to room temperature before serving. Transfer the salsa to a sealed container and refrigerate for up to a Month. If it lasts that long! Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless.
In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture. Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat. Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate. Pour oyster sauce over it and serve.
MIX soup, milk, peas, tuna and cooked noodles Transfer to a casserole dish. Bake at 400°F for 15 min (may vary a few minutes either way depending on your oven). Let cool 5-10 minutes before serving.
Preheat oven to 300 degrees. Combine the first 6 ingredients in a small bowl. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; saute 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; saute for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork. Wrap handle of skillet with foil. Cover and bake at 300 degrees for 1 hour. Serve immediately. Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce).
Preheat oven to 400°F In a small bowl, mix together the walnuts, 1 1/2 tbsp of butter, rosemary and cayenne; set aside. Unfold the pie crust on a greased baking sheet and spoon the walnut mixture into the center of the dough. Spread into a 5" circle. Place the brie on top of the walnut mixture and fold the dough over the brie, starting at two opposite sides, bringing to the center and pinching to seal. Fold in remaining pastry ends to the center, crimping as necessary, and press to seal. Invert brie onto a baking sheet and brush the top with the remaining melted butter. Bake for 20 to 25 minutes, or until the pastry is browned. Cool to room temperature before serving with toasted slices of French baguette and fruit chutney.
Preheat oven to 350°. Grease an 8x8-inch pan. Mix all ingredients and spread into pan. Bake for 30-35 minutes. Cut into squares while still warm. You may frost them if you wish.
In a saucepan, heat the coconut milk with the cinnamon, sugar and salt, and cook gently until the sugar has dissolved. Add the banana pieces and cook gently for 5 minutes. Remove cinnamon and discard. Divide the mixture into 6-8 small bowls and serve warm.
Pre heat oven to 425. Clean, peel and cut celery root into fry size (approximately 1/4" x 1/4" x 2"). In a large bowl mix olive oil and Cajun seasoning; add celery root and toss till well coated. Bake 30 to 40 minutes flipping ever 10 to 15 minutes to prevent burning on the bottom and promote even cooking. Enjoy while hot.
In a medium heavy-duty saucepan, combine sugar, corn syrup and water. Heat over medium heat, stirring until sugar dissolves. Once sugar is fully dissolved, boil without stirring until mixture reaches firm ball stage (244 to 248°F on a candy thermometer, 248°F if weather is humid). Beat egg whites in a mixing bowl until stiff. Gradually add hot syrup in a stream, beating at high speed until fluffy and thick. Add salt and vanilla. Gently fold in mayo and orange zest. If sauce is too thick for your liking, fold in either 1-2 tbs. more mayo or 1-2 teaspoons water until desired consistency is reached.
Preheat oven to 400*. Place chicken pieces in a shallow buttered baking dish. Mix remaining ingredients and pour evenly over chicken. Bake uncovered 50-60 minutes, basting occasionally.
Melt butter in a small skillet over medium heat. Saute pecans until lightly browned. Set aside until cool. To make dressing, whisk all dressing ingredients together and set aside. Place all salad ingredients in a large bowl and gently toss to combine. Pour dressing over salad and gently toss to coat.
Clean and dry chicken. Place in slow cooker. In a small bowl, whisk together rest of ingredients. Spoon over the chicken. Cover and cook on low about 5 hours or until chicken is tender. Serve over cooked rice.
Put all the soup ingredients into a large 8-10 quart pot of water and bring to a boil. Turn the heat down to medium-low and simmer for an hour our so until the chicken is tender and falling off the bone. Remove the chicken and let it cool so you can handle it to remove the bones. Shred the chicken and return to the pot. Bring to a boil again, and then turn down on a very low simmer. The longer it simmers, the tastier it becomes. Just ladle some of the soup into a bowl, add a few scoops of rice and top with garnishes to taste. This is just a basic recipe and has room for many tasty variables. Sometimes I garnish with cumin, or toasted mustard seed and a sprinkle of curry powder--whatever I'm craving. Basically, the soup is very low in fat and if you use the brown and wild rice, it is low in gluten. Eat it exclusively for a day or two and you will notice a flatter belly and feel healthy and energized. I keep a pot going on the back of the stove all the time so my family always has a nice healthy snack or quick meal on hand.
In a large kettle, combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water. Bring the mixture to a boil and simmer, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Use tongs to transfer the chicken to a plate. Pat the chicken dry and set aside. Boil the remaining liquid for 10 minutes, or until it is reduced to about 1 cup. Remove the bay leaves, skim the fat from the surface and let the sauce cool. In a large skillet, heat the oil over high heat until it is hot, but not smoking. Saute the chicken in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter. Pour the heated sauce over it and serve the chicken with the rice.
Combine paprika, salt, mustard, cayenne, garlic powder, cumin, black pepper and white pepper. Sprinkle 4 teaspoons of seasoning mixture evenly over chicken, and rub in well. In a heavy 4-quart pot (preferably nonstick), heat oil over high heat just until it begins to smoke, 3-4 minutes. Add chicken, skin side down, and cook until browned, about 4 minutes. Turn chicken over and brown on other side, about 4 minutes. Remove chicken from pot and set aside. Add onions, celery, bell peppers, and 5 teaspoons of seasoning mixture. Stir well and scrape bottom of pan to loosen all the browned bits. Add a little bit of stock if necessary. Add andouille and okra and cook, stirring frequently, for 4 minutes. Sprinkle flour evenly over mixture in pot, and stir until no white is visible, about 1 minute. Add stock and scrape pan well. Return chicken and juices to pot, and bring just to a boil. Reduce heat to medium, cover, and simmer until chicken is cooked, about 15-20 minutes.
Place all fruit and spices in jar. Top with water. Place on counter at room temperature for 2-3 days and give it a shake twice a day to prevent bacteria from forming on the surface. After 24 hours you`ll see fermentation bubbles. Then you should taste your brew every day to see when it is ready- that will depend on the temperature of the room and sugar content of the fruit. In a cooler kitchen, it can take up to a week to ferment. It should taste sweet and tangy and the fruit should look cooked. Strain the brew into a clean jar and store your kvass in the fridge. Place the fermented fruit and spices into a clean jar add more water and if desired more raw or fermented honey and ginger bug for the next batch which will be not as strong as the first. Keep refrigerated for up to 1 week.
Preheat barbecue to medium heat. Brush chicken with oil. Grill 6-8 minutes per side or until chicken is cooked through. Remove chicken from barbecue and let stand 5 minutes before cutting into thin strips. Put chicken in a medium bowl. Add cheese, tomato, bacon, and ranch dressing. Toss until all ingredients are evenly coated/distributed. Spoon mixture evenly down the centre of tortilla. Fold in opposite sides and roll up burrito-style. Grill wrap, starting seam-side down, on medium low for 4-5 minutes or until golden brown, turning once.
In skillet, cook chicken in butter, 2 minutes. Add mushrooms, cook and stir 2 minutes. Stir in flour, add the broth. Cook, stirring, until sauce comes to a boil. Remove from heat, stir in cream, parsley, salt, nutmeg, pepper and wine. Fold in the spaghetti. Put in a greased pan or casserole dish. Sprinkle with parmesan. Bake, uncovered at 350* for 30 minutes.
Cook shell macaroni according to package directions; drain. Place cooked shells in a 5-quart greased crock pot; add margarine and stir to cover. In a sauce pan over medium heat,combine soup and 1/2 and 1/2. Stir until smooth. Add eggs and dry mustard and stir until combined. Add cheese and stir until completely melted and smooth. Pour cheese sauce over shells and stir well. Cover and cook on low for 2 1/2 - 4 hours.
Preheat oven to 350 degrees. Coat an 9"x5" loaf pan with non-stick cooking spray. Sift first 5 ingredients together and set aside. In a large bowl, mix remaining ingredients. Add wet ingredients to dry and combine. Pour batter into loaf pan and place on a sheet pan. Bake for 30 mins.; rotate pan 180 degrees and continue baking another 30-40 minutes or until atoothpick inserted into centre comes out clean. Makes 12 slices (6 weight watchers points per slice).
Cook sausage and drain grease. In large bowl, beat eggs and stir in the milk. Add the sausage, hash browns, cheese, salt and pepper. Pour the mixture into 2 well greased round 2 qt pyrex bakeware casserole dishes uncovered, dividing them equally. Bake at 350 degrees for approximately 45 minutes or until a knife inserted comes out clean.
In a large sauce pan, soften gelatin in cold water 5 minutes. Stir in boiling water until gelatin is dissolved. Stir in sugar and bring mixture to a boil on medium-high heat. Boil to 280 degrees on a candy thermometer about 25 minutes, stirring constantly. (You can also test the candy by dropping a small amount of candy into cold water. The candy is ready when it separates into hard threads that aren't brittle.) Pour mixture into two foil lined and greased 8 x 8 inch pans. To each pan add 1/2 teaspoon desired favouring and desired food color (if you want clear gumdrops, do not add color). Stir until combined. Refridgerate pans overnight. Lift foil from the pan and remove from from the sides of the candy. Using a knife dipped in hot water, cut gelatin mixture into 1-inch cubes. Roll each cube in granulated sugar until well coated and allow to sit at room temperature two days to crystallize. Store in airtight containers.
Combine the water and the sugars in a saucepan. Heat until boiling over medium heat and until all the sugar is dissolved. Remove from the heat and let mixture cool for about 15 minutes. Add the vodka, almond extract and vanilla extract. Store in a sealed bottle.
For Apples: Melt butter in large non-stick skillet over med-high heat. Add apples, saute until apples begin to brown, about 5 minutes. Add sugar, cinnamon and saute' until golden brown, about 3 minutes. Cool. For Cake: Preheat oven to 350°F; butter 9" springform pan. Combine flour, brown sugar, butter and salt in large bowl. Using electric mixer beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream 2 TBPS sugar, spice and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs, transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples. Bake until topping s golden brown and tester comes out clean about 1 HOUR 10 minutes. Cool cake in pan on rack 20 minutes, Run knife around pan sides to loosen cake. Release pan sides from cake.
Preheat oven to 200d Celsius Lightly grease 4 ramekins (about 9cm diameter) and place on a baking tray. Heat a medium sized fry pan over a moderate heat and add the oil to the pan, then add the spinach and season with salt and pepper. Cook until the leaves are just softened. Drain the spinach in a colander and as soon as spinach is cool enough to handle, squeeze out excess liquid. Divide the spinach between the ramekins and break two eggs on top of the spinach. Pour one tablespoon of cream over the eggs and sprinkle with one tablespoon of parmesan. Bake for 10-12 minutes or until the eggs are set and puffed up. Serve immediately with toast.
Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add pork, garlic and gingerroot; stir-fry 3 to 5 minutes or until pork is brown. Stir in broth, water and soy sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in noodles, carrot and bell pepper. Simmer uncovered about 10 minutes or until noodles are tender. Stir in spinach. Cook until heated through.
Pre heat oven to 350. Combine sugar and melted butter until smooth. Add in yogurt, vanilla, and raspberries (fresh ones are best, or let frozen thaw and get rid of extra water) mix together. Add in flour, baking soda, baking powder, salt and cloves. Mix everything together and pour into one 8 inch buttered and floured baking dish. Bake until golden brown and you are able to stick a fork in it's center without having cake all over your fork. About 30mins.
Combine all ingredients and whisk to blend well. Serve with chef or chunky chicken salads.
Dissolve jell-o in 2 cups boiling water. Put oranges and pineapple with their juice in jell-o. Pour mixture into a 9X13 cake pan. Refrigerate until set. Beat cream cheese and sugar. Fold in cool whip. Spread over jell-o. Garnish with nuts.
In a pressure cooker, put the lentils, tomatoes and 4 cups of water with a pinch of turmeric powder. Pressure cook until the lentils are tender. Heat 1 tablespoons of oil in a pot. Once its hot, add mustard and cumin seeds. Allow to splutter. Once they stop spluttering, add corriander seeds, asafoetida powder, curry leaves and green chillies. Stir-fry for 5 minutes. Add onions and stir-fry till they become golden brown in colour. Remove from heat. Open the pressure cooker. Add this mixture to the cooked dal. Stir well. Add tamarind pulp and salt to taste. Mix well and bring to a boil. Remove from heat. Garnish with corriander leaves and serve hot over rice alongwith some plain yogurt on the side,or, with dosas and chutney. Enjoy!
Heat oven to 180 degrees. Wipe mushrooms with a damp cloth and carefully scoop out the stems. Finely chop the mushroom stems. Heat butter in a frying pan over a medium heat and fry the garlic, shallot, mushroom stems and chillies until all juice has evaporated. About 7 minutes. Transfer to a medium sized bowl and let cool for a few minutes. Mix in feta, then add Parmesan, pepper and cayenne pepper, stirring well to combine. Fill each mushroom cap with the stuffing and place on a baking tray lined with baking paper. Bake 20 minutes.
Rosemary sugar syrup: (This is listed first due to the chilling time). In a food processor or blender combine rosemary and 2 tablespoons of the Splenda. Process for a 20-30 seconds to only bruise the rosemary (it's OK if it isn't chopped). Smell the wonderful aroma. In a medium saucepan combine the remaining Splenda, water, and rosemary mixture. Heat just to boiling, stirring to dissolve the Splenda. Simmer on low for 5 minutes. Remove from heat, cover, and let stand for 30 minutes. Strain once then strain again through a coffee filter, discard solids, and thoroughly chill the syrup (about an hour). It is not a thick syrup. It IS flavorful though. The Martini: *The glass was not rimmed, to my recollection, with sugar or salt at the restaurant. I did not call for rimming the glass in this recipe due to not wanting to detract from the wonderful flavors IN the glass.*. Pour the vodka, rosemary sugar syrup and lemon juice into a shaker 3/4 full of ice. Shake well. Retrieve your martini glass and strain. Get a little crazy and garnish with a rosemary sprig if you choose. Feel the love and listen for waves. *I looked for "lemon nectar" in the grocery store. Aside from all the other nectars available, this one wasn't. I looked up the definition of nectar which states (Webster's New World Dictionary of Culinary Arts), refers to nectar in the United States as "undiluted fruit juice or a mixture of fruit juices," So I took two lemons, cut down the sides, removed the peel and the white pith, cut and separated the sections out, removed the seeds, and blended in the blender. I then strained (one time) the juice and waahlaah. Nectar. I'm assuming. It's worth the trouble. Make extra because the drink tastes better with it instead of just juice when whipping up this drink.
Preheat the oven to 400 degrees. Spray a muffin tin with cooking spray. Lay a piece of ham into each muffin hole, creating a little ham cup. Crack one egg into each ham cup. Sprinkle with salt and pepper. Bake the eggs for about 12 minutes - until the white is firm and the yolk is still nice and runny. Carefully remove each egg from the muffin tin and top with grated cheese, scallions and two slices of avocado.
To make the BBQ Sauce. In a medium microwave safe bowl add everything except the chicken. Cook, covered on 100% power 8-10 minutes, until vegetables are tender, stirring twice:cover and set aside. Cooking the chicken. In a 12x8-inch microwave-safe baking dish, place chicken in a single layer with the thicker pieces on the ends. Cook covered, on 100% power for 10 minutes, rearranging once. Discard drippings. Spoon BBQ sauce over the chicken pieces. Cook on 100% power 6-8 minutes, until chicken juices run clear, rearranging once.
Saute black walnuts in the 3 Tbs. of butter & let cool. Combine sugar,flour & salt,slowly stir in hot milk. Cook 10 minutes over low heat,stirring constantly. Stir small amount of cooked mixture into beaten eggs,return to milk mixture & cook 1 mniute. Chill in refrigerator,then pour in ice cream freezer & add cream & vanilla. Churn in freezer for about 15 minutes,then add black walnuts & finish freezing.
In a large skillet over medium high heat heat the oil and then add the beef, cooking until browned (10 minutes). Transfer beef to slow cooker. Add onions to skillet and cook until softened (5 minutes). Transfer to slow cooker with the remainder of the ingredients. Cover and cook on low for 8-10 hours. Remove bay leaf and serve.
Chop the onion and gently saute in a little olive oil to soften. Add mushrooms, then the chopped pepper and finally the green beans. Simmer for 3 minutes. Add sherry and simmer on higher heat for 5-10 minutes. Meanwhile boil pasta in salted water. When the sherry has reduced, lower heat and add a teaspoon of mustard and combine before blending in the milk. Dissolve cornflour in a little water and add to sauce stirring constantly until thickened. of milk. Continue to simmer the sauce over low heat until pasta is ready. Add a tablespoon of pasta water to the sauce before draining the pasta and then add the pasta to the sauce and combine - this adds to the flavour very significantly. Add salt & black pepper to taste. Tumble pasta and sauce into bowls and sprinkle with grated Parmesan. You can use any other vegetables in season but the mushrooms are essential.
Preheat oven to 375°F Grease and line 8-inch cake tins. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water. In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato. Gradually beat in the egg, adding a little flour with each addition. Fold in the rest of the flour and stir in the milk. Divide mixture between cake tins and bake for 25 to 30 minutes or until top is firm but springy to the touch. Remove from oven and after a few minutes, turn out on a cooling rack. While the cake is cooling, make the icing. Melt the chocolate as before, stir in the other ingredients and mix well. Use the icing to sandwich the cake layers together and coat the top and sides of the cake. HINT: What makes this rich chocolate cake "Irish" is not only to the creamy liqueur used in the filling, but also a particularly "Irish" ingredient in the cake mixture itself, which makes it extremely moist. Have you guessed it yet? Yes, it's the potato! Mystery solved! Bet you were wondering what potatoes were doing in a cake recipe! Even Irish dessert recipes make use of this abundant Irish crop!