HumbleIntelligence/food-ner-1-Million huggingface dataset:
Position rack in the center of the oven; preheat oven to 400°. Spray muffin tin indentations and rims with nonstick cooking spray. In a bowl, whisk flour, semolina, sugar, baking powder, baking soda, and salt until uniform; set aside. In another bowl, whisk eggs, milk, and Marsala until smooth; whisk in the olive oil and lemon zest; stir into the prepared flour mixture using a wooden spoon until moistened. Fill the prepared muffin tins 3/4 full; bake 20 minutes or until the muffins are lightly browned with rounded, lightly cracked tops; a pick should come out with a few moist crumbs attached. Place pan on a wire rack; cool for 10 minutes; gently rock each muffin back and forth to release and remove it from the tin. Cool muffins 5 minutes on the rack before serving. *Herbed Goat Cheese Olive Oil Muffins: crumble 1/2 cup herbed goat cheese into the batter just before adding the prepared flour mixture; proceed as directed. *Olive Rosemary Muffins: mix 1/2 cup chopped pitted green or black olives and 2 teaspoons chopped fresh rosemary into the batter just before adding the prepared flour mixture; proceed as directed. *Pesto Muffins: mix 1/4 cup finely chopped fresh basil, 1 clove minced fresh garlic, and 2 tablespoons chopped pine nuts into the batter just before adding the prepared flour mixture; proceed as directed. *Sun-Dried Tomato Olive Oil Muffins: mix 1/3 cup marinated sun-dried tomatoes, drained and chopped, into the batter just before adding the prepared flour mixture; proceed as directed.
In a food processor, pulse walnuts, cumin, and salt until walnuts are finely ground (like the consistency of Hummus). Add peppers, garlic, olive oil, and lemon juice. Whirl until smooth.
Combine sugar, cocoa, cinnamon, shortening and coffee in small saucepan. Cook over very low heat, stirring constantly, until smooth and creamy. Cool to room temperature. Place pie crust mix in medium mixing bowl and stir in 3/4 cup of the cocoa mixture, blending thoroughly. Shape into smooth ball and chill 1 hour. Divide dough into 4 pieces. Line two cookie sheets with aluminum foil and mark two 8-inch circles on each. Place balls of dough on foil and press with fingers into marked circles. Bake at 375 degrees for 10 to 12 minutes or until almost set. Cool on cookie sheets. Add remaining cocoa mixture to cream in small mixer bowl and beat until stiff. Place one pastry round on serving plate then spread with a fourth of the whipped cream mixture. Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream. Chill several hours. Garnish with Mini Chips.
Line a rimmed baking sheet with foil and spread out chips, layer with cheese and chicken; bake at 450 degrees F until the cheese is melted, about 3 to 5 minutes. Dot with the barbecue sauce and sprinkle with green onions; serve.
Heat oven to 375°F Line baking sheet with parchment paper. In small bowl, combine flour, baking soda and salt; mix well. In large bowl, combine sugar, brown sugar and shortening; mix well. Add eggs, liqueur and vanilla; mix well. Slowly stir in flour mixture until of uniform consistency. Stir in chocolate chips and pecans. Drop onto baking sheet in teaspoonfuls 3 inches apart. Bake 10 to 11 minutes or until light brown.
Place sago in a medium sized pot and add the milk. Bring to the boil then simmer very slowly over low heat for 7-10 minutes, stirring occasionally. Add the salt and sugar and bring to the boil again. While milk/sago mixture is simmering separate the eggs, ( whites in one bowl and yolks in another). Beat the egg whites until they form peaks that turn over at the top when the beater is lifted from them. After bringing to the boil again when salt and sugar have been added remove from heat and pour a little of the mixture into the egg yolks which have been slightly beaten and mix thoroughly. Pour this back into the saucepan and mix well. Return pan to the heat and bring to the boil again, stirring all the time. Remove from the heat as soon as it boils and with a metal spoon fold in the egg whites and the vanilla. Either pour into a serving bowl to get cold or leave in the saucepan to cool if putting in individual dishes. Serve either warm, at room temp or cold.
In an oven-proof, greased (or non-stick) casserole dish combine rice and sugar. Pour over applejuice. Dissolve spices in warm milk and pour this over the rice, too. Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes. After the rice has baked for 25 minutes, remove from the oven, uncover and add add-ins of choice. Bake (uncovered) for another 10 minutes. Enjoy!
half fill a 14 oz tumbler with ice and pur over all liquids if using tumbler put the larger half of the cocktail shaker on the top of the glass tumbler hold tight and shake until their is condensation on outside of the cocktail shaker. tap cocktail shaker gentle on a surface to release glass and pour from cocktail shaker back into tumbler. pur back into tumbler and top with a light dusting of cholctae sprinkles.
Place prunes, apricots and water in medium saucepan, bring to boil, reduce heat, simmer for 5 minutes or until fruit is soft and water has been absorbed. Add peanuts, peanut butter and cornflakes to fruit mixture, mix to combine. Roll 2 teaspoons of mixture into balls, then roll in coconut. Refrigerate until required.
In a large bowl, melt together butter and chocolate in a microwave; With a wire whisk, beat in sugar, eggs, and vanilla - Let cool slightly; Gradually stir in flour and baking powder just to combine; Fold in almonds and chocolate chips. Spread about 3/4 of the batter evenly in a 13" x 9" x 2" pan that has been coated with a non stick spray; Carefully spread raspberry preserves on top of the batter; Drizzle remaining batter evenly over preserves swirling top lightly with a spoon; Gently smooth top. Bake for about 20 - 25 minutes at 350° or until the top is slightly puffed and a toothpick inserted in the center comes out clean. Cool completely in the pan on a rack before cutting and enjoying.
Place all ingredients in a 5 to 6 quart crockpot, stir, and cook for 4 hours on high or 6 to 8 hours on low. Lentils and other vegetables should be cooked but not overly soft. Remove bay leaves, stir and serve with fresh baked cornbread and jalapeno pepper sauce on the side.
Lightly dust chicken chunks with some flour- just enough to coat. Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking. Saute chicken in the pan just to brown lightly on all sides- not to cook all the way through yet. Remove from pan using a slotted spoon and set in a covered dish to keep warm. Add onions and mushrooms to the pan and saute until lightly browned, adding another tsp of oil only if needed. Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan. Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice. Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles). Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed. Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.
Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the ravioli. 2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. 3. Add the balsamic and a splash (about 1/4 cup) of the pasta cooking water). Cook for a 2 minutes. Remove from the heat and discard the garlic cloves. 4. Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh herbs. Enjoy!
Mix the flour and sugar together in a large bowl, and then rub in the butter - as if you were making shortcrust pastry. Use the tips of your fingers and ensure that all the butter has been rubbed in -- it should resemble sand! Then start to knead the paste, pushing it together to form a smooth dough - the heat of your hands whilst kneading helps it form. Petticoat Tails: Divide the shorbread dough into two equal parts and shape them into balls, then flatten them out into two rounds - using the heel of your hand, to about 7" in diameter and 1/4" thick. Mark the top into equal portions - triangular in shape, and then prick the tops all over with a fork - making patterns if you wish! Crimp the edges as you would a pie crust to make a decorative edge and place them onto a well greased baking tray or cookie sheet. (You can also use a greased and lined 7" or 8" fluted edged round sandwich/cake tin - preferably with a loose bottom for ease of taking the shortbread out. Press the dough into the tin and mark out as above). Shortbread fingers: Roll out the shortbread dough, and shape into a rectangle, about 1/2" to 3/4" thick. Place onto a well greased baking tray or cookie sheet as before, and mark into "fingers" -- prick over with a fork again. You can also press the dough into an 8" square baking/sandwich/brownie tin - and then mark out the fingers as above. (Please Note: The fingers are always thicker than the petticoat tails and shortbread rounds). Shortbread Rounds: Roll out the shortbread dough and using a biscuit or cookie cutter, cut into rounds of about 2" to 3" in diameter, about 1/4" in thickness. Place them on a well greased baking tray or cookie sheet. Wooden Shortbread Mould: You can also place the dough into a decorative wooden shortbread mould, before turning it out on to a greased baking tray. Traditional Scottish wooden moulds can be bought online and usually have a Thistle design with heavily fluted edges. Bake the any of the above shortbread biscuits in a pre-heated oven 160C/325F/Gas Mark 3 for between 20 to 30 minutes, or until they are pale and golden - but NOT brown! Sprinkle extra caster sugar over the top as soon as they come out of the oven if you wish. Allow the shorbread bicuits to cool slightly on a cooling rack, before cutting into fingers or "petticoat tails". Allow to cool completely before storing in an airtight tin or container. NB: These will last for about 10 to 14 days in a cool, dry and dark pantry. They can also be frozen with great results!
Preheat the oven to 375 degrees F. Put all vegetables into large baking pan (I use a large disposable pan, but have lost the cover that gave the dimensions for it. Use one that fits all the vegetables at once). Add olive oil and red wine vinegar and coat all vegetables using your hands. Add garlic powder, salt and pepper and mix well. Bake in the oven for 1 hour and 15 minutes. Serve warm.
Soak oats in buttermilk for 15 minutes. Preheat oven to 375F and grease/line muffin tins. Add oil, apple sauce, molasses, egg, and vanilla to the bowl with the oats and buttermilk and combine. In a separate bowl, combine flours, oats, brown sugar, cinnamon, baking powder, and baking soda. Combine wet and dry ingredients until dry ingredients are moistened. Stir in raspberries (I coat them with a dusting of flour before stirring them in so that they don't bleed into the batter). Spoon batter into muffin cups and bake for 20 minutes or until muffins test ready. Let cool in muffin tins for about ten minutes before removing and letting cool on cooling racks.
Mix all. Pour into greased casserole. Bake at 350 until warm. (about 10 minutes).
Mix the half-and-half and the instant coffee in a medium microwavable bowl and microwave on high for 1 minute. Stir in the chocolate chips and let stand about 2 minutes. Beat with a whisk until the chocolate is melted and the mixture is smooth. Add the vanilla and a pinch of salt whisking until blended. Let cool to room temperature. With an electric mixer, beat the sour cream in a medium bowl until light and fluffy, about 2 minutes. With a rubber spatula, gently fold half the sour cream into the chocolate mixture, stirring just until blended. Repeat with the remaining sour cream. Divide the mousse into 4 dishes. Refrigerate, covered, until thoroughly chilled and set (at least 2 hours) or up to 1 day. Serve with the raspberries.
To make the cake: Sift flour and salt together into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well. Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast. Gradually whisk or beat in flour until well is blended. Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky. Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic. Cover dough with a towel or plastic wrap and let dough rise until doubled. Punch dough down. Roll or pat dough into 9 inch, greased pan. Prick dough all over with a fork. Spread cooled honey almond praline over dough. Let cake rest and double in height approximately, 45 to 60 minutes. While cake is rising, preheat oven to 350°F. Bake until golden approximately 20 to 25 minutes. While the cake is rising, make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients are well blended. Remove from the heat and stir in the almonds. Let this mixture cool. To make the custard filling: First, place the sugar and cornstarch in a small to medium pan. In a bowl, mix the egg yolks and milk together. Whisk them into the sugar and starch mixture in the pan. Cook this over low heat and gradually increase to a medium heat bringing the mixture to a slow boil. Whisk this bubbling mixture for 3 to 4 minutes and remove from heat. Soak the gelatin in a 1/4 cup of warm water for 5 minutes. Add gelatin mixture to hot custard and whisk. Set aside to cool in a clean bowl. Cover with plastic to prevent mixture from forming skin and refrigerate until cool. Whisk cooled custard until creamy. Whip cream, sugar, and vanilla to medium peaks. Fold whipped cream gradually into cooled, whipped custard. Refrigerate until ready to fill split cake layers. To assemble the cake: Cut cooled cake in half to make 2 layers. Drizzle 1/3 jar caramel over bottom layer. Top with the custard mixture. Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.
Cut a hole in a ripe watermelon and insert a funnel. Pour in as much wine as possible, and let it sit in the fridge, adding more wine every three to four hours as it's slowly absorbed. (A 10-pound melon can soak up one standard bottle overnight.) Slice the watermelon for a refreshing chilled party nosh, or freeze the flesh as a terrific base for blender drinks.
Combine the rum, vanilla liqueur, pineapple juice, coconut cream, and lime juice in a blender with 1 cup ice. Blend until smooth. Pour into a chilled cocktail glass. Garnish with a pineapple wedge.
Preheat oven to 250 degrees. Peel and core apples and pears, cut each into 8 wedges. Place in large bowl and toss with 2 T. lemon juice. Melt butter over medium heat in skillet until it stops foaming and is slightly brown. Add rosemary, bay leaves, remaining 3 T. lemon juice, balsamic vinegar, and brown sugar. Heat to boiling and reduce slightly. Pour over fruit and toss to coat. Pour into roasting pan or onto a cookie sheet WITH SIDES. Bake for 3-8 hours, turning each hour. Fruit should be slightly dried, but not dried to the extent of fruit leather. Store tightly covered in refrigerator for up to one week.
Cut the rind off 3 oranges, cutting in fine shreds with no pith. I take all pulp off, no skins or pith; add the rinds. Cook in water and sugar. Bring to a boil; reduce heat to simmer. Simmer for about 20 minutes. Add orange juice. Cook 20 minutes until sticky. Remove from heat. Add whiskey. Let rest for 15 minutes before pouring into hot sterile jars. Seal.
Cook onions in large pot of boiling salted water 2 minutes; drain. Trim root ends, leaving base intact. Peel. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 325. Combine sugar, vinegar, and mustard in bowl for glaze. Transfer onions to 11x7x2-inch glass baking dish. Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat. Cover with foil. Line large roasting pan with foil. Making 1/2-inch-deep slits, score ham with diamond pattern. Place ham in pan and roast 45 minutes. Place onions in oven. Roast ham and onions 25 minutes. Uncover onions. Continue roasting onions and ham 50 minutes. Baste ham with some of glaze. Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer. Transfer ham to large platter. Transfer onion mixture to bowl. Serve ham, passing onion mixture seperately.
Heat oil in the frying pan, then add the onion, chilli and garlic. Cook until soft. Break chicken stock cube into the pan and stir to spread throughout the mixture. Add all of the chopped cabbage and salt and pepper, then stir to coat the mixture. Place lid on the pan and cook over a low heat for a further 10-15 minutes (the cabbage should be soft by this time). Stir in the beaten eggs until they are cooked (about a minute). Serve it in a hot dish.
In skillet, brown pork chops on both sides. Season to taste with salt and pepper. Place rice in a greased 9X13 pan. Pour chicken broth over rice. Arrange pork chops on top of rice. Pour thinned can of cream of chicken soup over all. Cover and bake 350 for 45 minutes. Uncover and bake 10 minutes longer.
1-Preheat oven to 375, Arrange oven racks to accommodate two dishes being cooked at the same time. 2- Put foil on baking sheet for easy clean up. 3-Prepare Veggies-Chop root vegtables to aprox 1/2" size,( flower bag ) put into a roaster bag for faster cooking.Toss all the vegtables into bag add 1tbl sp, plus 1 tsp olive oil, salt, pepper, and herbs mix well in bag. Close bag cut 3 or 4 slits in top of bag place on baking sheet.Put on bottom rack of oven. 4- Now,prepare Glaze- In a sm bowl combine the ketchup, worcestershire sauce and hot sauce. Set aside. 5-In a large bowl, pour milk over bread crumbs.Set aside. 6- Mix turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands untill well mixed, it will be quite wet. 7-Heat 1 tsp oil in a large skillet, over medium heat. Add onion and cook stirring occasionally untill soft and golden. about 5 minute Add spinach and stir untill just wilted. about 30 seconds. ( or add 1 tbl water to pan and put lid on to wilt spinach leaves, stir a little as needed ). 8-Transfer spinach and onions to bowl with soaked crumbs. Add the turkey mixture. Combine with your hands untill well mixed, it will be quite wet. 9-Tightly pack one cup of mixture into a one cup DRY measure cup. Invert the cup onto a rimmed foil lined baking sheet, gently shaking the cup to release the mixture. Gently pat and shape the mound. Repeat three times with remaining mixture. 10- Spoon glaze on top of each meatloaf, let dribble down the sides. Put into oven on top rack. ( Veggies should already be in oven ). 11-Bake mini meatloaves untill cooked through and light golden ( remember turkey is lighter than hamburger ) Aprox 1 hr to 1 1/4 hr , I like mine well done ! Take meatloaves and veggies out at same time.
Preheat oven to 400 degrees. Whisk the cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until the mixture makes soft crumbs. Whisk in the milk and egg. Add the cream corn and green chiles and stir until just combined. Bake in a 9-inch square pan (or larger, depending on how thick you want it) for 25 minutes or until set. Since it's a tamale-like base, it won't be completely dry like a cornbread. It's supposed to be just a little mushy. Poke holes in the crust with a fork. Pour the enchilada sauce over the crust. Squeeze or drain excess moisture out of the carnitas and arrange on top of the crust. Sprinkle with cheese. Reduce oven temperature to 350. Cover with foil, return to oven, and bake for 20 minutes. When everything is heated through, remove foil and let bake for another 5-10 minutes or until cheese is melted and bubbly. Top with chopped cilantro, allow to cool for 5 minutes, and cut into slices or scoop into bowls. Garnish with a little chopped cilantro.
In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender. Let the potatoes cool just to the touch and cut into cubes. In a large bowl, combine the remaining ingredients. Add the potatoes and mix gently. Serve at room temperature.
Brown beef and onions. Mix all ingredients (except sour cream) together in crock pot. Cover and cook on LOW setting 6-8 hours. Stir in sour cream. Serve over cooked noodles.
Prepare Chipotle Cream first- In a small bowl, whisk together the sour cream, cream and pureed chipotle. Set aside. In a large saute pan over medium-high heat, heat oil. Add onion, zucchini and corn; saute until half done, about 2 to 3 minutes. Add Chipotle Cream and cook until just thickened and coating corn. Season liberally with salt to taste. Garnish with chives.
Toast almonds in 1 T butter in saucepan. Remove almonds and set aside. Melt remaining butter in pan and add onion. Cook until tender. Add broth, water, and salt and pepper to taste. Stir in rice and return to a boil. Lower heat and simmer, covered, 1 hour until rice is tender. Drain off and extra broth. Stir in grapes and almonds.
In a small bowl stir sour cream, mayo and taco mix. In another bowl mash the avocado. Stir in the salsa, lemon juice and 1/4 tsp hot sauce. Stir 1/2 hot sauce into the beans if desired. In 13x9 dish, spread the beans. Top with the avocado mixture. Top with the sour cream mixture. Sprinkle cheese over this. Top with tomatoes. Sprinkle with olives. Cover and refrigerate overnite. To make tortilla chips. Stack tortillas and cut into 6 wedges. In deep skillet heat oil to 1/2 inch. Fry wedges a few at a time til crisp and lightly browned. About 1 minute for corn or 45 secs for flour. Drain well and serve with the dip.