HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees. Lightly grease and flour cakepan. In a separate bowl, sift flour and baking soda and set aside. In a large bowl, mix together sugar, eggs, egg whites, veggie oil, water and lime juice. Add in sour cream and gelatine. Then gradually add in the presifted flour and baking soda. Pour into prepared cakepan and bake at 350 for approximately 30 minutes or until toothpick comes out clean. Allow to cool for 20 minutes or so, before removing from pan. While cooling prepare glaze. Add together confectioner's sugar, lime juice, water or milk and stir until smooth. Pour glaze over warm cake and allow to cool.
1.	Preheat oven to 350 degrees F. 2.	Brew two chai tea bags in 1/4 cup boiling hot water. 3.	Place pie crust in a glass pie dish , crimp the edges and place in the freezer for 15 minutes. 4.	Put pie crust in dish in the oven for 20 minutes. 5.	Remove from the oven and cool. 6.	While crust is cooling whisk sugar, eggs, salt cinnamon, ginger and cloves in a bowl, Add pumpkin, cream, coconut milk and chai tea and blend well until very smooth. 7.	Pour filling into crust and bake pie for 45 minutes or until a knife can be inserted into the center and come out clean. 8.	Remove from oven and cool before serving.
Place the stock in a saucepan, and heat to a boil. Add the orzo, reduced to heat & simmer until cooked al dente, approximately 7 to 8 minutes,. Drain and rinse under cold water. In a saucepan, heat the oil and add the cooked orzo and the remaining ingredients. Toss to combine, season to tatse. Then, heat oil in a another large cast-iron skillet ove medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Season again, as needed; serve immediately with some fresh chopped parsely, if you choose. Enjoy!
Heat oven to 375°F. Combine flours, sugar, salt and baking powder until well blended. Add tahini or nut butter by tbs, covering each spoonful with flour mixture. Using a pastry blender or wire whisk, cut tahini or nut butter into flour mixture until it resembles coarse crumbs. Fold in roasteed sunflower seeds or chopped nuts of your choice. In a separate bowl combine egg and milk and whisk until blended. Pour into tahini flour mixture reserving 1 tbs full for glaze and combine until just blended. On a floured surface flatten dough using your hands or a rolling pin. Using a glass cut out scones of desired size. Place on a paper-lined baking sheet and glaze with reserved egg mixture. If you like sprinkle some seeds or chopped nuts on top. Bake for about 15 minutes until slightly golden on top. Enjoy!
In a saucepan, bring the broth to a boil. Cover and turn off the heat. Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low. Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed. Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs. (This should take about 30 minutes. You may have broth left over, or you may need to add more to get barley to desired consistency.) Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft. Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.
Preheat oven to 350 degrees. Grease a 13 x 9 baking pan. In a large bowl combine artichokes, mayonnaise, sour cream, green onions, parmesean cheese and 3/4 cup mozarella cheese. Toss in ziti and combine well. Place in prepared baking pan. Sprinkle 1/4 cup mozarella cheese and bread crumbs if you are using them. Bake uncovered for 35 minutes. Let sit for 5-7 minutes before serving.
Pre-heat the oven to 350 degrees F. Crush your slivered almonds. In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon. Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. Bake for 10 minutes to set. Turn oven down to 300°. Meanwhile,in a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy. Spoon mixture into the muffin tins with prepared almond crust. Bake for 40 minutes. While cakes are cooking, start on the caramel. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes. Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel. Spoon about 1 tablespoon caramel over each cheesecake.
Combine first 4 ingredients in a small bowl; stir well with a whisk. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts. *Note: cooking time does not include time to cook rice or chicken.
Mix ingredients. Tip: microwave your lime for ten seconds then roll on the counter before juicing. You will get much more juice with much less effort.
Combine mayonnaise, sour cream, mustard, garlic salt, Worcestershire sauce, and hot sauce in a small pan. Cook on low heat, stirring often. Cook the brussels sprouts according to package directions and be sure to drain. Combine brussels sprouts, melted butter, and pecans, tossing to coat. Serve with the warmed sauce.
Preheat the oven to 350 degrees. Have ready a nonstick loaf pan or lightly grease a loaf pan with nonstick cooking spray. You will also need a pan larger than the loaf pan to create a hot water bath. Boil water for the hot bath. Combine the corn, flour, Splenda, salt and pepper in a large bowl and mix well. In a separate bowl, whisk together the egg substitute, melted light margarine, and evaporated milk for about a minute. Add to corn mixture and combine well. Pour the pudding into the loaf pan and place the loaf pan inside the larger pan. Pour enough hot water into the larger pan to come half way up the sides of the loaf pan. Bake 50 to 60 minutes or until pudding is firm to the touch and slightly browned on top. Remove from water bath and let rest for about 5 minutes before serving.
Beat sugar and eggs until light and well blended. Add oil, continuing to beat. Combine dry ingredients and blend into egg mixture. Add pumpkin and mix well. Pour into well greased 9 inch tube pan. Bake at 350 degrees Fahrenheit for 55 minutes. Let cake stand in pan 10 minutes. Turn out on rack to cool. Icing may be tinted very light orange and topped with curls of shaved sweet baking chocolate if desired.
Set the oven to 450 degrees F. Rub the pork chops with sesame oil and the cut garlic, squeeze the lemon juice over them and massage it inches. Wash hands well. Cut the mushrooms into thin slices, stem and all. Cut the onions into rings. Broil the chops briefly on both sides,on foil- lined edged baking sheet or broiler pan, until just browned.Pan should be in upper third of oven. Turn oven back to 350°F. Mix the hoisin sauce and curd and spoon over the chops. Pile the mushrooms and onions on the chops on top of the curd mixture. Bake approx 15 minutes and turn the whole chop and veggie combo over. This lets the meat juices and sauces caramelize the veggies. Bake about 10 minutes more, checking for degree of done-ness. I served this with steamed broccoli and lemon rice.
Preheat oven to 350 degrees F & lightly butter a 15"x8" baking pan or sheet. Line baking sheet with parchment paper or wax paper, then butter that well & dust lightly with 2 tablespoons of powdered sugar. In a mixing bowl, beat egg yolks & 1/4 cup granulated sugar until thick & smooth. Stir in flour, cocoa & vanilla extract, blending well. In another bowl, whip egg whites until stiff, but not dry, then fold them into the yolk/flour mixture. Pour batter into prepared baking sheet & spread out evenly. Bake 15 minutes, then cool for 5 minutes before turning onto a cloth to cool. After another 10 minutes peel off the paper. Combine whipped cream, rum & superfine sugar, & adjust to taste. Spread this cream mixture over the cake & then roll the cake like a jellyroll, starting with the long edge. Sprinkle with remaining powdered sugar, before slicing into 3-inch long slices & serving.
Heat oven to 350. Press wonton wrappers into mimi muffin tins that have been coated with cooking spray. Bake 10 minutes or until a golden color. Remove from pan and cool. In a bowl combine the next 4 ingredients. In a separate bowl whisk the oil 2 tbsp lime juice 1 tsp of the zest and pepper sauce. Add salt if desired. Stir oil mixture into crab mixture and divide into the wonton cups.
Drape tortillas over individual rungs on oven rack. Bake at 400 degrees until crisp (approximately 5 minutes.). Carefully remove the taco shells and allow to cool.
Mix Jello and water. Blend in pie filling and chill until slightly thickened (about 1.5-2 hours). Otherwise cherries will all sink to bottom. Make Dream Whip according to package and then blend in Dream Whip. Place in 9x9-inch pan and refrigerate. Can be easily doubled in a 9x13-inch pan.
Bring 4 quarts of water to a boil in a Dutch oven over high heat. Stir in tablespoon salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain the pasta through a colander and toss with 1 tablespoon of the oil; leave in the colander and set aside. Wipe the pot dry, then add the remaining 3 tablespoons oil, and set it over medium heat until shimmering. Add the artichokes, onion, and 1 teaspoon salt and cook until the artichokes are lightly browned, 8 to 10 minutes. Stir in the garlic and lemon zest and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine and cream. Add the chicken breasts and bay leaves, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes. Remove the pot from the heat and discard the bay leaves. Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken back into the sauce with the cooked pasta, peas, 1 cup of the cheese, and lemon juice; stir until well combined. Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaining cup cheese. To Store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours). To Serve: Thaw completely in refrigerator, about 24 hours. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the tarragon before serving. To Serve Right Away: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the tarragon before serving.
Brandy Sauce -- I make this first so it is already to go because everything else is so quick. In a small pot add the oil and heat to medium high heat. Saute the shallot and cook just a minute until it softens slightly. Add the brandy (make sure you remove from the burner when you do this) return and then cook just a few seconds. Then add in the cream and boil for 2-3 minutes. Remove from the heat and transfer to a small bowl. I just keep it at room temperature unless you make it the morning of, then you can refrigerate. But make sure you bring to room temp before you make your scallops. Apples and Pears -- I make these ahead to and just reheat in the micro for just 1 minute. Makes this much easier. In a small sauce pan add the butter and bring to medium high heat. Add the apples and pears and cook 3-5 minutes until soft but NOT mushy. You want them tender. Once soft, add in the pecans and remove to a small bowl and cover with plastic wrap. Scallops -- Remove from the refrigerator and let them set at room temperature. Just let them come to room temp it won't take long. At this point, make sure you take your sauce and apples out of the refrigerator if you made them earlier that day. You want to make sure they are room temperature. Searing Scallops -- Very Important! Make sure the scallops are dry, pat dry with a paper towel. In a small bowl, add the bread crumbs, salt and pepper and dip each side of the scallop lightly in the mixture. Then in large saute pan NON stick heat to medium high to high heat and add the olive oil. Add the scallops (don't over crowd, you want a nice dark brown sear) and cook until nicely brown on each side. They will only take about 2 minutes per side. It may take 2 batches depending on the size of your pan. Remove to a plate and cover with foil as you make the sauce. Part 2 -- After removing the scallops, reduce the heat to medium and add the apple cider and thyme to the pan and scrape up all the bits on the bottom. Boil 1 minute until the cider reduces a bit and all the bits are scraped up. Then add you room temp brandy sauce and bring to a boil. Cook 1 minute and remove from the heat. Spinach, Apples and Pears -- Last components. I just reheat my apples/pears in the microwave for just a minute before plating. And as for the spinach, I just put in a large bowl and toss with a teaspoon of olive oil, salt and pepper. Then toss and cover with plastic wrap and cook 1 minute. You don't want it completely wilted, just lightly sauteed. Plating -- On each plate, add some of the wilted spinach and then a scallop in the middle. Top that scallop with a spoon of the apple, pear, and nut mixture and then another scallop. Put a tooth pic through the top so they don't fall over. Just drizzle with the brandy sauce and serve. Just enjoy this great very unique wonderful appetizer/salad starter course. This served with some grilled steaks or beef tenderloin a potato gratain and some amazing desert makes this a 5 star dinner. A little work for a beginning dish, but it does get noticed.
Cook rice according to instructions and set aside. In a pan heat butter and fry ginger, chilli and cumin for a minute, then add beans. If using fresh peas, also add now. Cook till beans and peas are tender but firm. You may need to add a few tablespoons of water. If using frozen peas, rinse under hot water and add now along with sliced peppers. Cook for few minutes till peppers are heated through. Mix in rice and add salt, pepper and herbs to taste. Sprinkle almonds. Serve hot with thick lentil dal on the side.
Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently. Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil. Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through. Remove pan from heat and stir in cilantro and 1 cup of tortilla chips. To serve, place remaining chips in the bottom of individual bowls and laddle soup over top.
1. Preheat oven to 350. 2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets. 3. Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko. 4. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350 for 20 minutes or until done. 5. While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.
Preheat oven to 325°F Line muffin tin with paper liners. In a small saucepan, simmer the blueberries with the water until they release their juices and the mixture tickens slightly. Let cool. Combine almond flour, baking soda, salt, and cinnamon in a bowl. In another bowl combine the blueberries, vanilla, honey, and eggs. Add dry ingredients to wet ingredients and mix well. Evenly divide the batter among 12 muffin cups. Bake 25-30 minutes. VARIATION - MIDNIGHT ROSE MUFFINS: Replace 1 cup of blueberries with cranberries. The dough turns blue but the cranberries provide a burst of red.
Cook spaghetti, drain; rinse with hot water. Heat oven to 350 degrees. Grease a 10 inch pie pan or 9 inch square pan. Combine cooked spaghetti, eggs, and parmesan cheese; toss lightly. Place in greased pan and press evenly over bottom and up sides of pan to form crust. Set aside. In large skillet, brown ground beef with onion until beef is cooked. Drain. Stir in spaghetti sauce and corn. Spoon evenly over crust. Top with green pepper rings and sprinkle with parmesan cheese. Bake at 350 degrees for 25 to 30 minutes. Let stand 5 minutes before serving.
Toss peas, celery, onions, water chestnuts, bacon bits and cheese to combine. Combine mayo, sour cream, pepper, and dry ranch mix. Fold dressing into vegetables and chill.
mix hamburger, salt, pepper, garlic, onions& rice. set aside. In huge pot, in boiling water, separate cabbage leaves. Once all possible leaves are separated, shred remaining cabbage head left and set aside. To roll the cabbage, take a leaf, you will see a vein in the leaf, lance that down flat for a better roll; put about a tbls. (depending on leaf size) of meat mixture in middle of leaf, roll up and tuck ends in with your fingers. In a huge roasting pan or pot if cooking on stove top (I use an 18 qt electric roaster) put a layer of shredded cabbage in bottom of pan (excess you did not use as leaves), next put a layer of sauerkraut, next put a layer of cabbage rolls, next put a 3-4 next bones on top of cabbage rolls, put another layer of sauerkraut cover with tomato juice. Continue above layering until all ingredients used up. I always double this recipe so I can give some away to family members and also have some leftovers to freeze. Cover and cook on medium heat until it boils, then put on low heat for 2 hours. That's the stove top method, I've never done that I've always baked it in the oven or used my electric roaster and cooked it at 300 for 3-4 hours.
Preheat oven to 375°; rinse the tuna or salmon and pat dry with a paper towel. Place in a small shallow oven-proof dish, then season with salt and pepper; drizzle with half of the olive oil and all of the wine or grape juice. Bake 20 minutes, basting every 5 minutes; when the fish is ready, place each fish steak on a plate and keep warm. Heat the remaining olive oil in a small skillet; gently saute the garlic until lightly golden, do NOT burn or it will be bitter! Throw in some of the parsley, shaking the skillet a few times to mix; Spoon mixture over the warm fish and serve garnished with lime wedges. Note: if yellowfin isn't available, you may also use ahi tuna or albacore tuna steaks.
Saute sausage in a large saucepan until meat is brown. Break sausage up as it cooks. Remove the meat from the pan. Reserve the liquid from sausage in pan. Add onions, garlic and mushrooms. Cook the liquid out, 8-10 min over medium neat. Add the sausage back into mixture. Add cream and stir in until it comes to a boil. Continue cooking over a med. Flame, stirring frequently to make sure nothing sticks. Reduce the sauce by 1/3. Add tomato sauce and stir. Add the Asiago cheese and spinach and bring sauce to a simmer. Stir until blended. In a separate pot, bring 6 quarts of water to a boil. Add 2 pounds of prepared tortellini and cook. Drain tortellini and put in a serving bowl. Pour sauce of tortellini. Mix it quickly to coat the pasta and serve.
In a small bowl combine the first 5 ingredients. Refrigerate. In separate bowl, combine seasonings. Add turkey and knead until well mixed. Shape into 1 inch thick, 3 inch long pieces. Heat olive oil in skillet over medium high heat. Place turkey slices into skillet. Cook until the center is no longer pink (8-10 minutes). Add lettuce, tomato and onion as desired. Serve with tzatziki sauce.
Stir potatoes,Sauce mix, hot water and milk in skillet. Stir in frozen peas or other canned or frozen vegetables. Heat to boiling, cover and simmer 15 minute. Stir occasionally, until potatoes are tender. Stir in weiners; cover and heat 5 minutes or until weiners are hot. Sprinkle cheese over all. Cover and let stand 5 minutes until cheese melts.
Cut cooled bread into 1-inch cubes. In a large bowl beat eggs. Add cream, sugar, vanilla and blend. Fold in blueberries and baking chips. Add mixture to bread cubes and fold until cubes are evenly coated. Pour into a sprayed 9x13-inch baking pan. Let sit 15-30 minutes while bread soaks up mixture. Bake at 350°F 50-60 minutes (cover with foil last 15 minutes if necessary to prevent over browning). Let stand for 5 minutes before serving. Top with sauce to serve. To make sauce, heat whipping cream until just starting to boil and pour over chips. stir until smooth and all chips are melted. Serve over warm pudding.
Preheat the grill to medium-high and coat grill rack with nonstick cooking spray. Sprinkle filets evenly with salt and pepper. Combine lemon peel, 2 garlic cloves, 2 tbsp of basil, 2 tbsp of parsley in a shallow bowl. Gently press both sides of filets into garlic mixture. Coat filets evenly with cooking spray. Grill filets on rack, covered with grill lid, 5 to 7 minutes on each side or until fish flakes with a fork. Arrange filets on serving platter. Cover and keep warm. Melt butter in a large skillet over medium-high heat. Add remaining garlic and cook 1 minute. Add remaining basil, parsley and the lemon juice. Bring to a boil. Remove from heat. Spoon sauce over fish. Serve immediately.
Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.).
Preheat oven to 350 degrees F. In a bowl, combine melted margarine, molasses, sugar, eggs and vanilla. Stir well. In a separate bowl, combine milk powder, baking powder and salt. Stir into first mixture. Add wheat germ and walnuts. Stir just enough to blend. Spread in lightly greased 8 x 8 inch baking pan. Bake 30 minutes.
Fit pie crust into a 9-inch deep-dish pie plate; fold edges under and crimp. Bake at 400 degrees for 6 minutes; cool crust on a wire rack. Reduce oven temperature to 350 degrees. Meanwhile, beat butter, sugar, and flour and medium speed with an electric mixer until blended. Add eggs, buttermilk, and vanilla; beat well. Fold in chocolate morsels. Pour into prepared crust. Bake at 350 for 1 hour until just set and lightly browned. Cool completely before serving.