HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Place sugar, oil, and pumpkin in large mixing bowl and beat well at medium speed. Add eggs one at a time. Mix well. Sift flour, baking soda and baking powder, cinnamon and salt. Fold into batter. Stir in raisins and nuts. Pour into a 10- inch greased and floured tube pan. (I use a bundt pan successfully.) Bake 1 and 1/4 hours or until done. Test with a toothpick. Do not open over for at least 50 minutes. Cool on rack before inverting. NOTES: I usually use canned pumpkin, (can also use butternut squash) but occasionally I steam a real one in a pressure cooker, whirl pulp in a food processor and then measure. Anything else you like can be added to batter. I sometimes add dried cranberries or cherries, bits of crystalized ginger etc. This is a moist cake that keeps well. Can be frozen.
Caramelize onion in butter. Boil water. When a rolling boil, cook noodles al dente and set aside. Add and Cook beef with garlic in skillet over medium heat for 8-10 minutes. Stir occasionally, until meat is brown (cooked), drain. Stir in soup and salt. Simmer uncovered 10 minutes. Stir in sour cream; cook until hot. Serve over noodles.
Preheat oven to 325 degrees. Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Combine milk and poppy seeds in small bowl and let stand for 2 hours. Sift flour, sugar, baking powder and salt into medium mixing bowl. Make a well in the center. Add next 4 ingredients to well in order given. Add poppy seed mixture to well. Set aside. DON'T beat yet. In large mixing bowl beat egg whites and cream of tartar until very stiff. Using same beaters beat egg yolk-flour mixture until smooth and light. Pour 1/4 at a time over beaten egg whites folding in with rubber spatula until all traces of flour disappear. DO NOT stir. Pour into ungreased 10 inch angel food tube pan. Bake in oven for 55 minutes. Increase heat to 350 degrees and bake 10-15 minutes more until an inserted wooden pick comes out clean. Invert pan to cool. Some suggested frostings are Caramel, Seafoam or a Vanilla Glaze.
Stir together the sugar, salt, pepper, cumin and mustard in small bowl. Place salmon so that the side the skin was removed from is down. Press sugar mixture evenly onto fish. Heat oil over medium heat in large nonstick or cast-iron skillet. When hot, place fish rub-side down in pan. Cook until brown sugar rub dissolves and darkens slightly, being careful not to burn, about 4 minutes. Flip fish and cook to medium doneness, about 1 minute longer.
Preheat oven to 350 degrees. Grease a 9 x 13-inch baking dish. Combine the first 6 ingredients to form crumbs; Press 1/2 of crumb mixture into pan and bake for 15 minutes. Sprinkle the chocolate chips and nuts, if using, over the baked crumbs. Mix together the caramel and the flour and drizzle over chocolate chips and nuts. Sprinkle remaining crumbs over caramel topping. Bake for 20-30 minutes until golden brown. Chill for easy cutting.
Preheat oven to 300 degrees. Clean chicken cavity and rinse thoroughly. Place in a large roasting pan. Place half of chopped onion inside the of the chicken, and other half around chicken as a bed. Add chopped potatoes to the bed around the chicken. Drizzle olive oil over chicken and vegetables. Season entire dish with rosemary, onion powder, salt and pepper. Rub herbs into the chicken, evenly coating and pushing some of it under the skin on the breast. Bake chicken for approximately 2 hours. Rub butter over skin of chicken and bake another few minutes or until chicken is done (perhaps another 1/2 hour).
Allow pizza dough to be in the refrigerator for at least one day so it will be defrosted. Allow pizza dough to sit out for 30 minutes. Combine margarine, 2 tbsp. parmesan cheese and garlic powder. Brush margarine mixture onto pizza dough using a pastry brush, allow for about 1 inch for crust. (all of it will not be used--you will have extra!). Sprinkle w/extra parmesan cheese, if desired. Bake at 400 degrees F for 10 minutes or until cooked through.
In a large heavy pot over medium temperature, heat the olive oil then add the garlic and saute until just fragrant (about 15 seconds). Add the escarole to the pot, stir, and saute it until it has wilted, about 2 minutes; add a pinch of salt. Stir in the broth, beans, and the piece of Parmesan, then cover and let simmer for 5 minutes. Season with salt and freshly ground pepper, to taste, then pour into the serving bowls. Drizzle each serving with a teaspoon of olive oil, and serve with slices of good, crusty Italian bread.
Pour apricot nectar or liqueur into a champagne flute. Fill to the top with cold champagne and stir gently. The apricot color makes this version of the Bellini (usually peach nectar) more festive and offers a nice version of this classic drink.
Place yogurt, fruit, dry milk and honey in blender and blend until smooth. Fold in 1 1/2 cups of the cereal and pour into an 8 inch sqare pan. Sprinkle with remaining cereal, pressing down gently. Place in freezer for 4 hours or overnight. Cut into 8 bars. If desired wrap bars individually in foil and store in freezer.
Preheat oven to 200° C. Line a baking sheet with parchment. Place all ingredients except for eggs, breadcrumbs, and garlic granules in a large bowl, and combine. Taste and adjust season as needed. Mix in eggs and approximately 1/2 the breadcrumbs. If the mixture seems too dry, add a glug more oil. If it seems too wet, add more crumbs, ensuring you save enough to coat balls. On a plate, combine remaining breadcrumbs and garlic granules Using a large soup/tablespoon, scoop out equal portions of batter and roll into balls. Roll balls in crumb mixture to coat. Place balls on tray and bake for 45 minutes, flipping about half-way through. Balls should be golden brown all over. Depending on how moist the mixture is they may flatten a little, but will still taste great! Serve with your favourite pasta, sauce and extra parmesan.
Pour the coconut rum, vanilla schnapps and vodka into a highball glass. Add Sprite, and serve.
Preheat oven to 375°F. In a small bowl, whisk together flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat butter, brown sugar, sugar, and vanilla until creamy; then beat in egg. Gradually beat in flour mixture. By hand, stir in chocolate chunk morsels, coconut and macadamia nuts. Drop by tablespoonfuls onto ungreased cooking sheets. Bake 10-12 minutes until edges are just lightly browned. Let stand for 2 minutes before removing cookies to wire rack to cool completely.
Place roast on a rack in a shallow roasting pan. Roast in 325 oven for 1 1/4 hours to 1 3/4 hours or until fork tender. For glaze: In a 2 quart sauce pan combine rhubarb and cranberry juice. Bring to boiling; reduce heat. Cover and simmer 15 minutes or till rhubarb is very tender. Strain mixture into a 2 cup liquid measure pressing out liquid with the back of a spoon. Add enough water to equal 1 1/4 cup. Discard pulp. In the same saucepan stir together cornstarch and 2 Tbsp water. Stir in rhubarb liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in honey, mustard and vinegar. Heat through. Brush some of the glaze onto the meat for the last 30 minutes of roasting. Cover meat with foil; let stand 15 minutes before carving. Heat remaining glaze; serve with meat.
Preheat oven to 180 degrees. Place drained tuna in square casserole, spread asparagus spears over tuna. Beat eggs add cheese and cream, mix together and pour over tuna and asparagus. cook for 45minutes until top a golden brown -- .
Melt butter in 3 quart saucepan over medium heat. Cook garlic, onion and carrot in butter about 2 minutes, stirring occasionally until carrot and onion are tender. Stir in broth, orzo and spinach. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occassionally until broth is absorbed. Stir in salt, pepper, Parmesan cheese and basil before serving.
Snap off the tough stem ends from the asparagus spears. Cut the tips, each about 2 inches long, off 4 spears. Set the tips aside. Chop the remaining asparagus into 1-inch pieces. Bring a large pot two-thirds full of generously salted water to a boil over high heat. Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes. Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking. When the asparagus is cool, drain and set aside. In a heavy soup pot over medium heat, melt 3 Tbs of the butter. When the butter is just hot, add the shallots and saute, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the chopped asparagus and cook, stirring, about 5 minutes. Season with salt and pepper, and stir in the cream and stock. Bring to a boil and cook for 5 minutes. Stir in the spinach and cook for 2 minutes more. Transfer the soup to a blender and puree until smooth, about 2 minutes. Pass the soup through a chinois into a clean saucepan and keep warm over very low heat. Season the scallops with salt and pepper. In a small saute pan over medium-high heat, melt the remaining 1 Tbs butter. When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side. Divide the scallops among 2 warmed soup bowls. Add the reserved asparagus tips to the saute pan and cook until just tender, about 2 minutes. Taste the soup and adjust the seasonings with salt and pepper. Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.
Preheat oven to 400°F Line your pan with aluminum foil and lightly brush with olive oil, or use a bit of cooking spray. Combine parsley, garlic, lemon zest, and coarse salt on the cutting board. Finely chop, then combine with the breadcrumbs in a shallow plate. Brush top of each fillet with olive oil. Press fillet into the crumb mixture. Place fillets in baking dish, crust-side up. Bake until firm, about 12-15 minutes, depending on the thickness of the fish. Serve with lemon wedges.
Mix all ingredients except lemon juice and cook slowly, covered, until the fruit is tender, about 30-40 minutes. Chill. Add lemon juice.
Preheat oven to 200°C. Cut pastry into 7cm circles with a fluted cutter, press into shallow patty pans. Cook bacon and onion in frying pan until bacon is crisp, drain. Stir bacon mixture into combined pumpkin, cheese, egg, milk and nutmeg, spoon into pastry cases. Cut extra bacon into thin strips, roll up, place a piece on each quiche. Bake at 200C for 15 minutes, reduce heat to 180C, bake 10 minutes or until golden brown.
Mix ground beef, breadcrumbs, milk, egg, onion, salt, pepper and thyme. Let rest 1/2 hour. Make meatballs. Dust with flour; save flour. Brown in oil. Add remaining flour and cream. Cook together until gravy forms. Serve over parslied potatoes.
In a saucepan, combine the dried mushrooms and broth; bring to a boil. Cover and simmer for 5 minutes; lift the mushrooms out of the pan. Strain the broth into a bowl and add the mushrooms to the broth; set aside. In a soup pot, melt the butter over medium heat. Add in the onion; saute/stir for 3 minutes, or until soft. Add in the cremini mushrooms; stir/saute for another 3 minutes, until softened. Sprinkle with the flour, salt, and pepper. Stir for 1 minute to cook the flour and coat the mushrooms. Whisk in the strained broth, with the mushrooms; add in the soy sauce; simmer for 15 minutes, partially covered. With a hand blender, blend the soup until it is roughly pureed, with some texture remaining. Add in half-and-half and port; bring to a simmer; simmer for 2 minutes, or until the alcohol has burned off; taste for seasoning. To serve, ladle into soup bowls; garnish with chopped parsley.
Wash avocados. Cut in half and scoop out the meat into a large bowl. Partially mash the avocados. Add onion, jalapenos, garlic and lime juice. Mash together until well blended and fairly creamy in consistency. Salt to taste.
Blend together mayonnaise, sugar and vinegar. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, sour cream and salt. Stir until smooth. Pour over cabbage in large bowl. Toss until cabbage is well coated. Cover and chill until serving time.
Cake: Cream butter and then cream in sugar with 6 beaten egg yolks. Add the muffin mix, milk, baking powder, salt and extract. Stir well by hand ( not with mixer ). Beat egg whites stiff and fold into mixture. Place mixture in a greased 10 x 14 inch pan. Bake on a 350F oven about 40 minutes or tested done. Remove from oven and cool in pan until warm. Cut into squares or diamonds. Pour on hot syrup. Sprinkle with almonds.Garnish with maraschino cherries. Note: make syrup while cake is baking. Bring all syrup ingredients to a boil and boil until a thickened syrup.( maybe about 20 minutes or less )
Puree the lychees and mint leaves in a food processor. Strain through a fine sieve into a bowl. Half fill a glass with the mixture and top with champagne. Garnish with mint.
Heat butter in a frying pan on med heat. Mix egg, flour, milk, cinnamon, and vanilla essence in a bowl (measurements are approximate, adjust to suit; more flour will make them thicker). Add smarties (these are colourful chocolates that can substituted with M&Ms, or similar confectionery). Spoon mix onto fry pan, turning when bubbles appear. Once cooked, place on plate and admire the pretty mix of colours. Smile, and enjoy!
Thaw margarita mix just until slushy. Preheat barbecue to medium. In a small bowl, stir honey with 1 T (15 ml) tequila and margarita mix. Place salmon on a large platter. Spoon three-quarters of honey-margarita mix overtop. Sprinkle with dillweed. Let salmon stand at room temperature for 10 mins. Place salmon skin-side down on preheated barbecue. Grill with lid closed about 8 mins, then brush with remaining honey-margarita mix. Don't turn salmon over. Grill from 6 to 10 more mins. Salmon is done when a knife tip inserted into centre feels warm. Remove from grill using 1 or 2 large wide spatulas. Insert between skin and flesh, leaving skin on grill. Gently place salmon on a large platter. Drizzle with remaining 2 T (30 ml) tequila. Garnish with lime and lemon slices. If serving at a buffet, keep fish whole and let guests help themselves. If making ahead, immediately refrigerate salmon after grilling. When cool, cover. It will keep well, covered, in the refrigerator up to 1 day. Serve cold. OVEN ROASTING: Prepare salmon as you would for barbecuing. Place skin-side down on a foil-lined baking sheet and roast, uncovered, at 450°F (230°C) for 8 mins, then brush with remaining honey-margarita mix and continue to roast for 6 to 10 more mins.
Mix all ingredients together except chicken and zest, stir until well combined. Taste and adjust sweetness to your personal preference. Pout mixture over chicken and let it marinate at least 4 hours, preferable overnight, in the refrigerator. Place chicken with marinade in the pressure cooker and bring to a boil. Seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 12 minutes. Remove from heat, depressurize using cold water, remove lid and remove chicken leaving marinade in pot. If a thicker sauce is desired, boil sauce in uncovered pot until it thickens. Pour thickened sauce over chicken and sprinkle with orange zest.
Brown hamburger with onion; drain. Add seasonings, water and paste; simmer uncovered 10 minutes. Place meat mixture in a 9x13-inch pan. Cover with cheese and top with crushed taco chips. Bake at 350° for 25-30 minutes. We garnish with tomatoes, lettuce, taco sauce sour cream, etc. (but is also very good without).
Brown meat in a large skillet and drain. Add 1 1/2 cups water, soy sauce, bouillon cube, celery, onion, bean sprouts, and water chestnuts. Mix well, bring to a boil. Reduce heat: simmer 15 minutes, stirring occasionally. In a small bowl, blend cornstarch and 2 T water until smooth. Stir into meat mixture; cook until mixture thickens and boils.
Preheat the oven to 350*F. Butter and flour an 8 inch square dish and set aside. Whisk together the spices, flour, baking powder and salt. Set aside. Stir together the molasses, soda and hot water and set aside to cool to room temperature. Cream together the butter and brown sugar until light and fluffy. Beat the egg into the creamed mixture. Add the cooled molasses mixture, then the dry ingredients, mixing only until blended. Pour into the prepared pan and bake in the oven until tests done, 30 to 40 minutes. In the meantime do the banana sauce. In a medium saute pan, combine the butter, cream, brown sugar, cinnamon and rum. Bring to a boil, then reduce the heat and cook for several minutes longer, stirring constantly until the sauce thickens slightly, about 2 minutes longer. Gently stir in the bananas and heat until heated through. To serve, cut the gingerbread into rectangles and place on dessert plates. Top each portion with some of the banana sauce and then a dollop of freshly whipped cream.
Using a mortar and pestle or a spice grinder, reduce the ingredients to a fine powder. Sift to remove fibrous elements. Place in a tightly sealed container and store in a cool, dark place, or in the freezer.
Take your spinach and either chop it to almost nothing or put in a blender/processor and whirl to fine-squeeze again. In a large glass bowl add spinach, eggs, salt and oil. Mix well. Slowly fork in flour-mix well. Turn onto a floured board or counter and kneed to a smooth ball, around 10 minutes. Wrap in waxed paper and let rest for 30 minutes. At this point follow your pasta maker's instructions for rolling (manual machine) or flour your counter, cut dough to manageable pieces and roll to desired thickness and cut to desired shape.
Combine all ingredients in a cocktail shaker half-filled with ice cubes. Shake well, strain into a chilled cocktail glass, and serve. Optional: Coat rim of glass with crushed graham crakers and top with a squirt of whipped cream.
Gather all the ingredients together on a small table or T.V. tray in front of your guests. Begin by slicing each avocado in half lengthwise with a medium-sized kitchen knife. Hold one avocado half in the palm of your hand with the pit facing up. Strike the avocado pit with the blade of the knife , twist the knife and pry out the pit; discard the pit. Score the flesh of the avocado with the knife into large dice cubes. Repeat with the other avocado halves with the pits, then score the remaining avocado halves in the same way. Using a large spoon, remove the flesh of the avocados from the skins to a large bowl. Discard the skins. Once all the avocado halves have been "peeled", gently mash using a fork and spoon. (Do NOT over-mash -- guacamole should have delicious lumps of avocado in each bite.). Slice the lime in half or quarter it and squeeze the juice over the mashed avocado. (Along with adding flavor, the lime juice helps preserve the color of the avocado.). Add the remaining, prepared ingredients and mix. (If you aren't making the guacamole tableside, but ahead, wait until just prior to serving to add the tomatoes.). Serve with tortilla chips or your favorite vegetables. Dip and Enjoy!
Trim and clean leaves and stalk from cauliflower head. Place in pot of boiling water. Cover and reduce heat. Simmer for 3-4 minutes. Meanwhile, melt butter in a small pan, and stir in curry powder, garlic, parsley and ginger. Simmer on low for 4-5 minutes. Stir in the cream, but make sure it does not boil. Drain head of cauliflower and place on a serving dish. Pour sauce over and serve at once!
Puree bananas in a bender. Add the oil and whisked eggs to the blender. Blend mixture together until mixed well, but still lumpy. In a separate bowl whisk flour, sugar, nutmeg and baking powder. Slowly pour in wet mixture. Mix mixture together until it is mixed well. Pour into a 8-inch round baking pan. Bake at 360°F (180°C) for 1 hour or until toothpick inserted to center comes out clean.
Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.
Bring water to a boil in a covered 5- to 6-quart pan over high heat. Rinse chicken breasts. Add chicken to boiling water, cover, and return to a boil. As soon as water returns to boil, remove from heat and let stand, covered, until chicken is no longer pink in center of thickest part (cut to test), 12 to 18 minutes. If chicken is still pink, return it to the hot water, cover pan, and let steep a few minutes longer. Remove chicken from water and let cool, about 20 minutes. With your hands, tear chicken along the grain into shreds about 1/2 inch thick.
In an 8-inch non-stick skillet, heat margarine untill hot (or oil spray). Add celery and garlic and saute untill garlic is lightly browned. Add zucchini or (peppers) and saute untill tender crisp. Stir in tomatoes or (sauce) and seasonings and simmer until veggies are tender and there's not much liquid left. Sprinkle hot veggies with grated mozzerella or pop in micro to melt. Enjoy!
Cook linguine pasta according to package directions for 'al dente'. While pasta is cooking, cook the bacon in a large skillet over medium heat until the pieces are crisp. Remove with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of the drippings in the skillet. Add chopped onion and saute until tender. Add shrimp; cook and stir until shrimp is cooked through and turns pink. Return bacon to the skillet. Add the barbecue sauce and cook and stir over medium heat until heated through. Drain linguine and place on serving platter. Top with shrimp mixture. Sprinkle with Parmesan cheese.
Note for peeling Orange~ Peel the skin using a vegetable peeler taking none of the pith, then juice the orange and keep the peel. Preheat oven to 200C . Peel parsnips (if not young you need to cut out woody stem) cutting end off. Cut in half lengthwise and blanch for 3 to 4 minutes in boiling salted water. In a pan melt the butter until frothy and nut brown adding the extra virgin olive oil to inhibit burning. In a flat baking tray pour in the nut-brown butter and place the blanched parsnips (cut side down) add the chopped rosemary and bake in 200C oven until golden brown. When parsnips are golden brown (which takes about 10 minutes) take tray out of oven and deglaze the parsnips with orange juice with the peel and back in the oven for about 3 minutes until the juice has evaporated. Serve immediately.
1. Season the meat with salt and pepper. Brown the meat on all sides in the hot oil a deep skillet (or in the Cuisinart 3-in-1 4-Quart Cooker-I set mine at 375° when browning). Transfer the meat to a plate. 2. Reduce the heat to medium. If the pan is dry, add another tablespoon of oil. Add the onion and carrot; cook, stirring, until slightly softened, about 3 minutes; add the garlic and cook, stirring, until fragrant, about 30 seconds more. Add the wine, beef broth, Balsamic vinegar, and herbes de Provence. Bring to a boil, stirring to loosen any browned bits from the bottom of the pot. (If doing this step on the stovetop, pour the liquid into the cooker at this point.). 3. Place the browned meat in the cooker. Cook on low for 8 hours OR on high for 5 hours or until the meat is tender. 4. Transfer the roast to a cutting board and cover with foil to keep warm. Set the cooker on 375° (or transfer the cooking liquids to a clean saucepan). Work the butter into the flour to form a paste (a beurre manie). Bring the liquid to boil; whisk in the beurre manie bit by bit until sauce is as thick as you like. Serve sauce with meat.
Preheat oven to 375 degrees F. Combine all ingredients in a medium sized bowl. Work all ingredients together with you hands for 15 - 20 minutes or until all ingredients have come together. This recipe does not call for any liquids and don't add any. The warmth of your hands helps the sausage combine with the biscuit mix and the cheese. As long as you work with your hands as directed, everything will come together nicely. Divide the dough into 12 pieces and form each piece into biscuits. Bake in the oven for 25 to 30 minutes. Serving size = 1 biscuit. One serving = 8 WW points. Dough can be made and refrigerated overnight.