HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool. For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust. For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm. To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.
In a large bowl knead butter, sugar and vanilla sugar with the dough hooks of your electric mixer until thoroughly combined. Stir in milk. In a second bowl mix flour, ground almonds, baking powder and spices. Add the dry ingredients to the butter mixture and knead into a smooth dough. You might have to get your hands in to finish the job. ;). Form into a log of 30 cm/ 11 inches length and wrap in cling film. Refrigerate for 1 hour. Slice log into 5 mm/0.2 inch thick slices. Place on a paper lined baking sheet and press one almond into the middle of each cookie. Bake in the preheated oven at 180°C/350°F for about 12 minutes or slightly browned around the edges. Leave to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. These will keep for about 3 weeks in an airtight container.
Preheat oven to 350 degrees F. Line a 9x13 pan with foil. Place chops in pan. Pour sauce over chops just enough to cover. Flip chops over and pour remaining sauce over them. Cover pan with foil. Place pan in oven for 1 hour to 1 1/2 hours. Turn chops halfway through cook time and spoon sauce over chops.
Coat a 9 by 13 inch baking dish with cooking spray. Place potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, about 15 minutes. Drain and set aside to cool. Meanwhile, make the topping. Put the gingersnaps, flour, sugar, and 1/4 tsp salt in a food processor; pulse once or twice to combine. Add the butter and pulse a few more times. (the cookies should still be in small chunks). Remove the skins from the potatoes. Make into a chunky puree using a blender, food processor, or by hand using a potato masher. In a large bowl, whisk together the maple syrup, half and half, vanilla, cinnamon, nutmeg, eggs, and remaining 1 tsp salt. Add the potato puree; mix thoroughly. Transfer to baking dish. Sprinkle the topping evenly over the dish. *At this point it may be covered in several layers of plastic wrap and frozen for up to three weeks. Thaw it in the refrigerator overnight, bring to room temperature, and continue.*. Preheat the oven to 350°F Bake for 45 minutes, or until the top is lightly browned.
Combine the meats in a bowl. Soak the bread in enough milk to cover until soft. Squeeze dry, and add to the meat along with the garlic, onion, parsley, salt, nutmeg and egg. Knead well to make a smooth mixture. Form into small balls. Roll them in flour and fry very slowly in medium to hot oil until browned on all sides. Remove and drain. *The oil can be strained, and used for the 3 tablespoons needed in the sauce. SAUCE: Fry the almonds, bread and garlic in the oil until golden. Remove. In a mortar, crush the peppercorns, saffron, clove and salt. Place this in a food processor and add the almond/bread/garlic mix and wine. Pulse to a smooth paste. Combine this mixture, 3 tablespoons of oil, and the stock. Bring to the boil, then add the fried meatballs. Simmer the meatballs for 20 minutes in the sauce, adding a little more liquid if needed. TO SERVE: Squeeze over some lemon juice to taste, sprinkle with the chopped parsley and slivered almonds.
Spray a cereal bowl with non-stick cooking spray. Mix together milk and egg. Add rice, rasins and cinnamon and stir together. Microwave on high for 3 min (if you don't have turntable in your microwave cook on high for 2 min, rotate the bowl and cook another min on high).
Dip chops in bread crumbs, then put on baking sheet. Sprinkle the pork chops with a light dusting of the Italian Seasoning on both sides of chops. Sprinkle some garlic powder on both sides of chops. As much or as little as you like. Sprinkle lightly with rosemary. Sprinkle with a little salt, and as much pepper as you like. (I love the fresh ground black pepper, and lots of it). Spray top of chops with cooking spray. Bake at 350, for 30-45 minutes until cooked through. Depends how thick your pork chops are. Remove from pan, and serve with your favorite sides.
Cut the chicken thighs into bite-size pieces and place in a mixing bowl. Add 2 Table. tandoori masala spice mixture to the chicken and stir to blend. Set aside. In a large nonstick frying pan put the oil and heat over medium-high heat. When the oil is hot, add the onion and stir-fry until the onion is golden. Add the garlic and stir one minute. Add the chicken pieces to the pan and the butter and cook until you get some brown spots on the chicken. Flip the chicken over occasionally with a spatula. In a mixing bowl put the tomato sauce, 1 1/2 cups heavy cream, cayenne, garam masala, sugar, salt and turmeric. Stir until everything is well mixed. When the chicken is cooked throughout, add the sauce from the mixing bowl and stir to blend. Reduce heat to medium or medium-low. At this time, you may check to see if you want to add 1/2 cup or so more of the cream. Check for salt. If desired, add a little more of the tandoori masala spice mixture to the sauce. Heat only until the sauce is just hot, stirring frequently. Can be eaten with either Indian bread or rice.
GNOCCHI: When mashed potato has cooled slightly, add the lightly beaten egg and gradually add the flour. To make gnocchi, knead the potato mixture into a ball and separate into 6 equal portions. Roll each portion into a 1/2-inch thick roll and cut into small pieces. Cook in batches in boiling salted water for 10 to 15 minutes. When the gnocchi float to the surface they are ready. SAUCE: While the gnocchi is cooking, saute onion and garlic in oil until tender. Stir in wine, tomatoes with juice, tomato paste, brown sugar and basil; bring to a boil. Reduce heat and simmer for 5 minutes. Serve sauce over cooked gnocchi. To serve, sprinkle with freshly grated parmesan cheese, if desired.
Slice kielbasa (size dependent on how being served -- dinner versus appetizer). Pour Coca-Cola into skillet and add brown sugar. Stir to dissolve. Add sliced kielbasa to skillet and bring to a boil. Turn heat down and allow kielbasa to simmer until the sauce has thickened and coats the sausage with a dark coating.
Heat oil in large skillet over medium high heat for 1 minute. Add onion; cook and stir 8-10 minutes or until onion begins to brown. Add garlic; cook 2 minutes longer or until onion is golden. Add water, tomato paste, sugar, vinegar, molasses, Worcestershire sauce, jalpeno pepper sauce, chili powder, cumin and ground red pepper. Stir with wire whisk until well blended. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally. Cover and remove from heat. Cool 30 minutes. Spoon into 4 labeled 12 oz containers. Store in the refrigerator for up to 3 weeks.
Preheat oven to 375°F Grease a 12-cup muffin pan. Mix together flour, baking powder, salt, 1/2 cup sugar, and 1/2 tsp cinnamon. Add 1 cup plum pulp (see instructions at end of recipe), cream, egg, and 1/4 cup melted butter and stir until combined (should still be lumpy, not smooth). Spoon batter into muffin cups to about 2/3 full. Bake about 20 minutes or until centers are set. Remove puffs from pan immediately. While puffs are baking, combine cinnamon and sugar. As soon as the puffs are removed from the pan, dip tops into melted butter, then into cinnamon-sugar mixture. To make plum pulp: Wash plums and place in a large pot. Add a little water (about 1/4 to 1/2 cup) to pot--just enough to make some steam. Cover and heat over very low heat until the fruit is soft. Pour the juice and some fruit into a colander set over a large bowl (to catch juices and pulp). Mash the fruit around with a potato masher (not too hard--you don't want to break the pits!) until most of the pulp and skins have been pressed through the colander. Discard the pits, add some more fruit to the colander, and repeat until all the fruit has been pressed through. 2 lbs of plums should yield about 3 cups pulp, which may be used for this recipe, frozen in containers or freezer bags, or made into jam. Look for European plums, not Asian plums as they are not as good for cooking.
Preheat oven to 390 degrees. In large bowl wisk together flour, baking powder, baking soda and salt. In medium bowl wisk buttermilk, yogurt and egg. On a chilled cutting board, cut 1 stick of butter into 1/4 inch pieces using knife blade only to move pieces around while cutting. Add to flour mixture, toss lightly with finger tips. Add shortening to flour mixture, dropping a 1/2 teaspoon at a time. Rub butter and shortening into flour mixture, using fingertips only-so heat from hands does not melt the butter. Mix until it resembles course crumbs. Add buttermilk mixture to flour mixture. Stir just until evenly moistened. Turn out on floured board. Sprinkle a little flour on top. Fold dough in half- 5 times, shaping dough into a rectangle as you fold. Pat out till 1 3/4 inches thick. Cut 6 biscuits into 2 inch rounds. Gather left over pieces of dough and shape into same size biscuit. Place biscuits on large ungreased baking sheet. Space 2 inches apart. Bake 17-18 minutes, brushing with melted butter the last 2 minutes. Place baked biscuits under broiler 1 minute. Serve warm.
Have your steak half frozen for easy cutting and slice into 1" strips by 3" long (or buy pre cut stir fry) In a medium bowl combine the beef, jalapeno& oil, toss to coat. Break the noodles into 3 or 4 pieces and cook according to instructions& drain Add beef& peppers with oil to a hot skillet and stir fry until the ouside surface of the meat is no longer pink, about i min. Do not over cook, remove from skillet& keep warm In the same skillet combine noodles, carrot, cilantro, seasoning packet from noodles and the steak sauce, cook until heated through over medium heat Add beef, mix& serve, Garnish with peanuts.
Preheat oven to 350 and grease a 9-inch pie plate. Place blueberries in a medium bowl. Combine 1/4 cup of the brown sugar and 1 Tbsp of the gluten-free flour blend. Toss with blueberries to coat. Spoon mixture into pie plate. In separate bowl, stir together remaining flour and margarine. Mix in remaining 1/2 cup of brown sugar. Add soy milk, egg, vanilla, and lemon peel; blend well. Pour batter over blueberry mixture. Bake until firm, and juices are bubbling well. About 55 minutes. Cool ten minutes. Top with whipping cream or ice cream just before serving.
In large skillet, cook ground beef and garlic until meat is no longer pink. Drain fat. Stir in chiles, tomatoes, kidney beans, salt and pepper (and chili powder or taco seasoning if using). Simmer uncovered for 30 minutes. Arrange tomatoes, lettuce, cheese, onion and sour cream in separate serving bowls. Place tortilla chips, lettuce and meat mixture in serving dishes alongside toppings and allow guests to assemble their own salads.
Drain pineapple, reserving liquid. Dissolve lime gelatin in boiling water; add 3 Tblsp. reserved pineapple liquid and cold water. Chill until thick,but not set. Pour 1/2 cup gelatin mixture into lightly oiled 6 1/2 cup ring mold; arrange cucumber slices (slightly overlapping) in gelatin. Top with rest of gelatin. Chill until almost set. Mix together unflavored gelatin and 1/2 cup water in pan; stir over low heat until dissolved. Add enough cold water to remaining reserved pineapple liquid to measure 1/3 cup; stir into gelatin. Gradually add gelatin mixture to combined cream cheese and mayonnaise, mixing until well blended. Chill until thickened but not set; fold in cucumber and pineapple. Pour over molded layer and chill until firm. Unmold.
Mix together the chili sauce and grape jelly in a large baking pan. Cut the Kielbasa into 1 to 2 inch thick slices and add to the chili / jelly mixture. Bake at 350 degrees Fahrenheit for 30 to 40 minutes. Spoon off grease; serve. This can be made ahead and kept warm in a crockpot for serving. The amounts of chili sauce and grape jelly can be different. Don't sweat it. Use medium bottles/jars. :).
Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside. Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill pan, cover to keep warm and set aside. Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce.
Preheat oven to 350°F. In a small bowl, whip the egg with a fork til evenly mixed. Add the panko, cheese and spices and mix. Stuff the poblano. I find it easy if I stand it up in a glass. Prop the poblano up in a ramekin or other vessel you can place in the oven -- muffin tins if you are making a bunch. Place that on a baking sheet to catch any expansion drips. Put the top on top and bake for 20 minutes. Check to be sure all the egg is cooked by inserting a knife in the lower half of the poblano. If any liquid comes out, bake for a few more minutes. When done, the egg will all be set and fluffy and the poblano will be cooked but still have a little fresh tooth to it. Serve with a nice sharp knife.
Brown beef and onion. Drain. Combine everything in a large pot and simmer for about an hour. Good soup to use leftovers in - beans, zucchini, etc. Very good the next day.
Position a rack in the center of the oven and preheat the oven to 350°. Grease a 12-cup Bundt pan and sprinkle evenly with the pecans; set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine. In another bowl, whisk together the milk, orange juice, oil, eggs, orange zest, and rum. Make a well in the center of the dry ingredients and add the liquid mixture; mix to combine. Slowly pour the batter into the prepared pan, taking care not to dislodge the pecan coating. Bake for 1 hour, or until a wooden skewer inserted midway between the outer and inner edges of the pan comes out clean. Set the pan on a wire rack and allow the cake to cool completely. Glaze-In a small saucepan, melt the butter over medium heat; stir in the sugar and water. Bring the mixture to a boil, then lower the heat and simmer, stirring constantly, for 5 minutes. Remove from the heat and stir in the rum. Turn the cake out onto a serving plate. Using a thin wooden skewer, pierce the top of the cake all over. Evenly pour the glaze, a little at a time, over the top of the cake, allowing the glaze to be completely absorbed before adding more.
Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Spread refried beans on tortilla, like pizza sauce on a pizza. Sprinkle seasonings on beans. Top with cheese. Bake until tortilla is crispy, about 2-2 1/2 minutes. Serve with salsa, if desired.
Soften cream cheese in microwave at high for 15 to 20 seconds. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and spice. Beat until combined. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin. Pour into crust. Bake at 350°F for 35 to 40 minutes or until center is almost set. Cool for 1 hour. Refrigerate at least 3 hours.
Preheat oven to 425F degrees. Wash green beans thoroughly. Snap off ends and discard. Cut beans into 1 1/2" long pieces. Place beans in 1-quart baking dish that has been lightly sprayed with non-stick cooking spray. Sprinkle with salt and pepper, onion powder, and bacon. Pour broth over all. Cover and bake for 30 minutes, or until beans are tender and liquid is completely evaporated. Check the dish once or twice during cooking to make sure that you don't need to add a bit more broth as the beans roast.
Make the sauce: in a medium saucepan combine the sauce ingredients with 2 tablespoons water; bring to a simmer over medium heat; cook for about 1 minute, stirring occasionally; set aside half of the sauce for dipping. Make the rub: in a small bowl, mix the rub ingredients very well, use your fingertips (works better). Let the roast stand at room temperature 20-30 minutes before grilling. Lightly coat the meat with the oil and season with the rub, pressing spices into the meat. Grill over Direct Medium heat until well marked on both sides, about 10 minutes, turning once. Move the roast over Indirect Medium heat and cook to desired doneness, 20-30 minutes more for medium-rare, brushing the meat with the remaining half of the sauce on both sides and turning it over every 5 minutes or so. Remove from the grill and let rest 5-10 minutes. Cut meat across the grain into very thin slices. Serve warm with the dipping sauce.
Heat oven to 350 degrees. Grease bottoms only of 2 (8X4 inch) loaf pans. In large bowl, mix sugar and butter. Add eggs, bananas (increase recipe by one banana), buttermilk and vanilla; beat with electric mixer on medium speed until smooth. Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans. Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.
Heat 1/4 cup sugar in a stainless saucepan on medium heat, do not stir until sugar begins to melt. Once sugar begins to melt, stir it until it has completely melted and begins to turn golden brown. When sugar has started to turn caramel colored, remove pan from heat and immediately add butter and brown sugar and quickly stir together. Once the butter and brown sugar are completely melded with the caramel (add gentle heat if needed to incorporate brown sugar), add the vanilla, corn syrup, cream and salt. Stir together well. The caramel will thicken as it cools. If a thinner caramel is required, add water one tablespoon at a time until the desired thickness is reached; if a thicker caramel is needed, reduce the amount of corn syrup used.
Using a pilon (mortar and pestle), mash the garlic cloves and salt into a paste. Mix in the pepper and oregano. Stir in the olive oil and vinegar. Set the marinade aside. Cut the pork into 1-inch cubes. Cover the pork pieces with the marinade and let set in the refrigerator for about 20 minutes. Skewer the pork pieces and grill the kabobs for about eight minutes, turning occasionally for even grilling. Tip: If you use wooden skewers, soak them in water while the pork is marinating.
Put the marrows, the chopped leek & carrots, garlic and bailiff in a pot with water and bring to a boil. Skim te water from any foam. After half an hour, get the marrows out of the stock and put them in the oven for 10-15 minutes. Cook until marrow is soft and has begun to separate from the bone. (Stop before marrow begins to drizzle out!). Meanwhile peal turnips and cut them into thin slices. Put Butter in a big pan and add the slices of turnips. Make sure all the slices touch the bottom of the pan! Fry the turnips golden brown and add 2 pinches of sugar and salt. The sugar will caramelize the turnips quite fast. Don't let them burn. Chop Parsley. Serve 3 -4 marrows with turnips on a plate. Sprinkle with parsley. Serve with crusty salt and freshly ground black pepper and 2 slices of toast on the side.
Trim broccoli and cut into the florets. Heat oil in a wok. Stir fry broccoli and ginger for 2 minutes. Add orange zest and juice, Tabasco and bring to the boil; cover and simmer for 5 minutes or until liquid has evaporated. Toss chives through and serve immediately.
Grease well, two 1 1/2 quart casseroles or two 9x5" loaf pans. Mix flour, sugar, baking powder, salt and baking soda. In a medium bowl, beat the eggs with a fork and add orange juice, butter or margarine and orange peel. Stir egg mixture into the flour until the flour is just moistened. Do not over mix. Dredge the blueberries in a small amount of flour, add to the mixture, gently stirring them into the batter. Pour into baking dishes. Bake in a preheated oven set at 375° for 50 minutes, or until a toothpick inserted in the center comes out clean. Remove loaves from baking dishes and cool on wire racks or serve immediately as desired. Best served the day made.
Combine all the ingredients except mint. Chill in refrigerator several hours or overnight. Serve garnished with slivers of mint leaves.
Combine Krakken, Cocoa Dark, Galliano Ristretto and glitter syrup in a mixing glass. Stir to chill. Strain into milk stout or chocolate stout. Add red mini glow stick.
Preheat oven to 350 degrees F. Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.
Preheat oven to 350 degrees F. Grease and flour a 13x9 inch pan. In a small bowl, sift together flour, baking powder, pudding mix and salt. Set aside. In a large bowl, cream butter, shortening, and sugar until light and fluffy. Beat in eggs, one at a time; then add vanilla. Slowly beat in the flour and the milk (Start with 1/3 of the flour mix, then 1/2 the milk, another 1/3 of the flour mix, the remaining milk, then the rest of the flour mix. Thoroughly combine without overmixing. Bake in 350 degree F for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool for 10-15 minutes before removing to place on cooling rack. GLAZE: Beat the butter and shortening together, in a large bowl. Add the vanilla. Slowly add the cream until you get the desired consistency. Get a different 'look' by using food coloring :) Drizzle on cake.
Toss apple with Splenda set aside. Whisk egg, applesauce, & vanilla. Add the remaining ingredients. Mix well. Add apple mixture. Mix well. Pour into 12 greased muffin tins. Batke at 325 for 25-30 minutes.
In a small saucepan combine 1/4 c sugar and gelatin. Stir in 1/2 cup cold water. Cook and stir over medium heat till sugar and gelatin are dissolved. Remove from heat. In a blender container or food processor bowl place peach slices. Cover and blend or process til peaches are nearly smooth. Stir peach puree into gelatin mizture. Gradually stir gelatin mixture into yogurt till combined. Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally. Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over). Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight). Whip cream till soft peaks form. WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream. Chill about 20 minutes or till mixture mounds when spooned. Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm.
Combine all ingredients in ziploc bag. Add chicken and marinate a minimum of 1 1/2 hours.