HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Line 13X9 inch baking pan with foil; spray with cooking spray. Mix butter, powdered sugar and vanilla in large bowl. Gradually stir in 1 1/2 cups of the flour and pecans. Press dough firmly on bottom of preparded pan. Bake 15 minute. Beat cream cheese and granulated sugar in medium bowl with electric mixer on high speed until well blended. Add remaining 1/4 cup flour and eggs; beat until blended. Stir in lemon juice and peel. Pour over baked crust in pan. Bake 30 minute or until set. Remove from oven; cool completely. Sprinkle with 1 tbsp powdered sugar; cut into 32 bars.
Heat oil in large, heavy bottomed pot over med-high heat. Cook potato, carrot, onion and mushrooms until tender. Add garlic & cook another 2 minutes. Sprinkle flour over & stir to coat. Slowly add the half & half and chicken broth. Add all remaining ingredients & turn down heat. Let simmer for 10 minutes.
Combine 4 tablespoons butter and brown sugar until coarsely blended. Add the rhubarb. Distribute evenly into (12) greased muffin tin. Cream softened butter and 1/4 cup sugar, beat in egg. Sift together the five dry ingredients. Add to the creamed mixture alternately with the milk. Stir in orange rind. Do not over mix. Distribute evenly over the rhubarb and bake at 350 degrees for 25 minutes. Remove from oven and let stand for five minutes, then invert to remove. Leaving the muffins up side down so the sticky glaze is now on top.
Peel and shred potatoes. Heat butter in skillet, add potatoes, diced bacon and or onions and sprinkle with salt. When a crust begins to form on the bottom, turn the rosti, top with cheese slices and press down. Cover tightly so that the cheese will melt nicely and cook until golden brown. Serve on a plate.
Combine diced tomatoes including juice and chicken broth in a medium saucepan. Add quartered and diced kielbasa (about 1/4 lb.), crumbled bacon or cooked meat of your choice if you so choose. Bring to a boil over medium-high heat stirring occasionally. Once the soup is boiling, add egg substitute (or 2 beaten eggs) and stir. Simmer on med-low heat for 2-3 minutes more. Ladle into bowls and serve topped with shredded cheddar.
Preheat to medium high. Slightly oil grate to prevent fish from sticking. Season mahi mahi with salt and pepper. Combine lime juice, soy sauce, ginger paste and oil mix well. Place mahi mahi in plastic bag and add marinade. Marinade for 20-30 minutes. Grill for 6 - 8 minutes on each side. Meanwhile drain marinade into sauce pan. Bring to a boil and reduce until reduced by half. Add brown sugar and butter. Plate mahi mahi with sauced drizzled on top.
Heat chicken and hot sauce over medium heat. Stir in cream cheese and ranch dressing. Continue cooking and stirring, until the cream cheese is melted. Mix in the cheddar cheese (or Velveeta), heating and stirring until it is melted. Set aside to cool. Freezing Directions:. Put dip in rigid container(s) or freezer bag(s) based on how you will serve it: single servings as a snack, or all of it in one container/bag for a group/family serving. Seal, label and freeze. Serving Directions:. Thaw dip in the refrigerator. Heat in the microwave until hot and bubbly. Serve with tortilla chips or Ritz crackers. OR for a group or party, put the warmed dip in a slow cooker on low to keep it warm.
Mix together the sugar, margarine or butter, and egg. Add buttermilk. Add the rest of ingredients. Cover and chill overnight. Preheat oven to 450 degrees. On floured surface, roll out dough to length of 12" and width of about 1/2" (resembling a pencil). On ungreased baking sheets, shape into figure 8's. Bake for 7-10 minutes or until just barely golden. Remove to wire racks. Brush with milk or cream while still hot. Store in airtight container.
Combine chicken, cherries, pecans, and onion in a bowl. Mix mayo, yogurt, and lemon juice. Pour over chicken mixture. Toss to mix. Refrigerate salad for 1-2 hours. Split croissants and divide chicken evenly. Sprinkle with black pepper before serving.
Beat eggs a little with a pinch of salt, add sugar and beat until thick. Fold in sifted flour and baking powder lightly. Lastly add butter melted in the boiling water. Bake in greased deep 8 inch round tin 25-30 minutes at 190 deg C/375 deg F.
Grease 8 inch square pan, sift dry ingredients into pan. Mix together the oil, vinegar, and vanilla, add to the dry ingredients. Pour cold water over the mixture and mix well but do not beat. I just use a wooden spoon. Spread evenly in pan and bake for 35-40 minutes at 350°F until toothpick inserted in center comes out clean. *Note - When I make this, it is a very thin batter, but it still bakes up perfectly.
Crush biscuits in a food processor until smooth. Add melted butter and mix until combined. Press into base and sides of a greased deep 20 x 30cm baking pan. Refrigerate. Beat cream cheese, lemon juice and sugar until smooth. Add gelatine and cream, then beat for 1 minute Fold through cherries. Spoon onto prepared crust and allow to set. Meanwhile, prepare jelly with 1/2 cup boiling water, stir in reserved juice then cool. When cheesecake has begun to set, pour cooled jelly over the surface. Chill overnight before cutting into squares to serve.
For the ceviche: Add the prawns, olive oil, chives, salt, pepper, lime juice, jalapenos, bell peppers, cucumbers, shallots and coconut milk if using to a large bowl and toss to combine. Let marinate until the prawns are pale and firm to the touch, 5 to 10 minutes. Season to taste with more sea salt, pepper and lime juice if needed. For the avocado: Place the avocado halves in a small bowl and lightly smash. Sprinkle with sea salt, black pepper and a squeeze of lime or lemon juice. Turn the ceviche out onto a large platter or place in a large bowl next to the avocado. Serve family-style, with wontons, chips, crackers or wafers. Serving suggestions: crispy wontons, corn chips, crackers or wafers (make sure they are simply flavored so the flavor of the BC Spot Prawns comes through). Cook's Note: The BC Spot Prawn season starts in May and runs through June; frozen BC Spot Prawns are available year-round. Halibut, scallops or albacore tuna can all be used in place of BC Spot Prawns.
Whisk the pumpkin, eggs, and sugar in a bowl together. Whisk in the flour, baking powder, cocoa, salt, and spice until the batter is smooth and there are no more lumps. Beat in the chocolate chips. Grease a 8x8 pan with cooking spray or oil. Pour the batter in and smooth it out on top, then bake at 350F for 25 minutes. Makes 12 smallish brownies but I totes ate the whole pan for dinner. Hehe. Since they're mostly pumpkin, I didn't feel guilty. :).
Prepare macaroni and cheese according to directions on box. Place in a large bowl, and let it cool. Stir in mayo and mustard. Fold in remaining ingredients, then chill.
Preheat oven to 350 degrees. Line a 10x15 jelly roll pan with waxed paper. Spray well with vegetable oil. Mash the 3 bananas well. I use a food processor fitted with the metal blade and pulse it until it's fully mashed. In a medium sized bowl, beat the eggs and sugar until well blended. Add the bananas, flour, baking powder, baking soda and salt. Mix well. Pour into the prepared jelly roll pan. Spread evenly making sure the corners are filled evenly as well. Bake 15 minutes. On a clean towel sprinkled heavily with confectioners sugar turn out the baked roll. Starting from the small end roll up using the towel as you go. Let cool completely. While cooling prepare the filling. In a good sized bowl, beat the room temperature butter and cream cheese. Add the confectioners sugar and vanilla. Beat until smooth. Unroll the cooled roll; fill evenly the re-roll. Sift confectioners sugar on top.
Put the butter and the chocolate in ben - mari until its liquid. Beat the eggs with the sugar and the vanilla by hand (not a eletrical mixer). Add the flour and the chocolate mix. Butter the bowls and add sugar at the edges. Divide the mix and put in a preheated oven for 10-12 minutes at 320°F.
Scrub the potatoes and boil them until very tender, about one hour; drain. (we roast ours in a 400 degree F oven until soft & the flesh sinks away from the papery skin & let them cool overnight - we find this caramelizes the natural sugars & lets us reduce the sugar in the recipe to 1 1/4 cups). When cool enough to handle, peel the potatoes and place in the large bowl of an electric mixer. Add the butter, milk, sugar, nutmeg, vanilla and eggs. Beat until the mixture is smooth. (If the filling is made ahead of time, cover and refrigerate until ready to bake the pies.). Preheat oven to 375 degrees. Pour the filling into the pie shells and bake until crusts are golden brown, 30 to 35 minutes. Serve warm or at room temperature, topped with ice cream or sweetened whipped cream, if desired.
Heat oven to 350 degrees. Toast bread; butter both sides. Cook and stir meat, onion, celery, prepared mustard and 1/2 teasooon salt until meat is brown and onion is tender. Alternate layers of toast, meat mixture and cheese in greased baking pan. Mix remaining ingredients; pour over layers in pan. Bake uncovered 30 to 35 minutes. Add paprika on top if you desire.
In a small saucepan heat the dates, honey, bicarbonate soda, apple juice and the reserved apple juice. Bring to the boil whilst stirring then allow to simmer for 2-3 minutes. Remove from heat and allow to cool slightly. In a large mixing bowl mix togther the apple, walnuts, flour and baking powder. Make a little well in the centre and pour in the contents of the saucepan. Mix well until all combined. Pour the mixture into a lined 14 x 21 loaf tin and bake in a moderate oven for 40 minutes, or until the centre is cooked. Allow to cool before cutting into slices.
Make sauce: In a dutch oven (or a 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper. Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper. When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.
Additional Tools: Ice Cream Maker; Dremel Tool (Not necessary, but great for polishing and perfecting cookies and almonds); Shredded wheat (For broom garnishment); Almond slivers (For leaves); Whipped cream; Hot fudge sauce; Straws; Decorative Urn. To Make Pumpkin Spice Ice Cream: Start the night before by mixing the pumpkin and vanilla together and refrigerating overnight. The next morning heat 3 cups of the heavy cream and brown sugar on medium. In another bowl mix remaining cup of heavy cream, yolks, spices and salt. Pour one cup hot cream into yolk mixture slowly allowing the eggs to temper. Once thoroughly combined slowly pour yolk mixture into cream mixture and stir constantly. Continue to heat at a simmer for 5 minutes until it begins to thicken. Cover and refrigerate until completely cold. Remove pumpkin mixture from fridge and pour into cream mixture with bourbon and whisk thoroughly until creamy and smooth. Pour into ice cream maker and churn until thick. Then place in a freezable container and freeze to set before scooping (3 hours). To Make Sugar Cookies: Pre-heat oven to 365 degrees F. Cream Butter and sugar in stand mixer. Once fluffy add the vanilla and egg. In separate bowl mix flour and salt, then add to wet mixture. Mix gently until dough ball forms. On parchment mold your dough into the desired shapes and bake 8-12 minutes depending on the size of your cookie. (Less for smaller pieces, more for larger ones.). Once the cookies have baked and cooled, decorate them, allowing the cookies to dry completely before placing in your sundae. To Make Modeling Chocolate: Warm corn syrup separately in the microwave. Melt the white chocolate candy melts (I advise using a double boiler). Once in a liquid state remove from heat and mix in warm corn syrup, mixing just until a soft-serve texture forms. Wrap tightly in a plastic wrap and allow to set for 6-8 hours. When ready to use break off a selected piece and manipulate it in your hands until it is soft and flexible again. If it's too soft, you can always fold in a little bit of powdered sugar to help it set up a bit more. Once you have a flexible dough you can roll it out to make the white chocolate pumpkins shown in the images. To Make Royal Icing: In a stand mixer beat egg whites until frothy and then incorporate sugar until smooth. Separate into two sealable containers. Leave one bowl white (un-tinted), and use orange food coloring to tint the other (about three drops). Finally, assemble your ice cream sundae to resemble the recipe photos!
Cook mushrooms in 1 quart of water for 30 minutes. Add kraut and cook for another 25 minutes. Lightly brown onion in 1 tablespoon butter and add to soup. In a saucepan, melt remaining butter. Whisk in flour and lightly brown. Add flour mixture to mushrooms, kraut and onions. Cook 1 -2 minutes longer. Add salt to taste. Top each serving with a dash of paprika.
Preheat oven to 350. Lightly grease an 8" square baking dish. In a large bowl, whisk together pumpkin, sugar, evaporated milk, eggs, cinnamon, pumpkin pie spice and vanilla until smooth. Pour into prepared dish. In medium bowl combine brown sugar, oats, walnuts, flour and cinnamon. Add melted butter and stir until combined. Sprinkle topping evenly over pumpkin mix. Bake for 45-50 minutes or until center is set and topping is golden brown. Serve warm with whipped cream and cinnamon if desired.
Preheat oven to 375. Lightly saute the onion and celery in the margarine. Add the soups and the cheese whiz. Mix well. drain the cooked broccoli well, then add to the above mixture. Lastly add you cooked rice ( the 1 2/3 cup rice is measurement of uncooked rice) and stir lightly. Spread into a greased 13X9 pan. Bake uncovered at 375 for about 45 minutes or until lightly browned.
In a small bowl, soak the raisins in the beer and set aside. Heat the oil in a saute pan over medium high heat. Add the turkey legs and saute until they start to brown and are beginning to cook through. Remove from the pan and set aside in a bowl. Add the butter to the pan, and when bubbly, add the onion and saute until translucent. Be sure to scrape up any of the brown bits on the bottom of th pan and stir them inches. Add the diced apples and saute until softened, 3 to 4 minutes. Sprinkle the curry powder over top and reduce the heat to medium low. cover the pan and continue to cook for 8 minutes. Stir in the ginger and cook for 2 minutes longer. Drain the raisins, reserving the beer and the raisins. Sprinkle the flour over the apple mixture and cook over low heat 1 minute. Slowly add the reserved beer to the pan, stirring to smooth any lumps. Cook for 5 minutes until hot and smooth. Add the raisins and transfer the mixture to a food processor and whirl until smooth. Place the chicken stock, apple cider, cinnamon stick and soy sauce in a large stock pot over medium high heat. Add the reserved turkey legs. Bring to a boil; then, turn down the heat and simmer partially covered, until the meat is cooked through, approximately 20 minutes. Retrieve the legs and, when cool enough to handle, remove the meat from the bones and dice into small pieces and set aside. Add the diced sweet potato to the stock pot and cook until the potatoes are tender, approximately 30 minutes. Remove the cinnamon stick from the stock and stir in the apple puree. Season with salt and pepper. Add a little more apple cider to sweeten if you like. Add the diced turkey and simmer over low heat to make the flavours blend. Serve hot.
Slice the tomatoes thickly. Melt the butter and olive oil in a frying pan over medium heat. Add the tomato slices and fry on one side for about one minute. Turn each slice and sprinkle with cheese. You can use any cheese - mozarella or cheddar work well. Sprinkle with chopped basil and continue to fry until cheese melts. Cover the pan if you want to speed up the process.
In heated heavy skillet break up ground beef and sausage cook chopping up large pieces til meat is no longer pink, drain off fat. Saute seasonings and vegetables in olive oil for 3 to 4 minutes. Scrape into crock pot, add meat and remaining ingredients to crock pot, stir well. Turn crock pot on low simmer 8-12 hours. Stirring occasionally. Serve over cooked spaghetti.
Preheat grill to medium high. Cut Cornish hens in half lengthwise. Wash and pat dry. Mix garlic powder, lemon pepper seasoning and paprika in a bowl. Lift up skin and rub meat with seasoning mixture. Replace skin. Cook on grill skin side down for 25 minutes, keeping grill lid closed. Flip and cook for 15 minutes. Mix lemon juice and olive oil. Brush on hens, then sprinkle with salt. Cook for additional 10 minutes, or until internal temperature is 180°F.
Combine all ingredients in bowl. Marinate for at least 1 hour before cooking. This is sufficient marinade for 1kg (2 lb) meat.
Heat the oil over moderate heat and add the garlic, onion, bacon and pumpkin, fry until the onion is soft and everything is browned. Add the silverbeet and season with salt and pepper. Fry gently, stirring occasionally, until the silverbeet is hot Serve with the feta sprinkled on top. Good by itself with warm pita bread or as an accompaniment to barbecued or roast chicken or lamb.
Combine the lentils and turmeric with 4 cups of water in a medium pot. Bring to the boil, reduce heat, and simmer until tender, 15-20 minutes. While the lentils cook, in a large skillet over medium heat, melt the butter with the oil. Saute the onion until browned, about 10 minutes. Cut half of the ginger into fine matchsticks for garnish and grate the remaining. Stir the grated ginger with the chili powder into the onions. Stir in the tomatoes and simmer until the lentils are cooked. Stir the lentils into the skillet and simmer for 5 minutes. Season with up to 1/2 teaspoon of salt and garnish with the ginger matchsticks and cilantro leaves.
Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic. Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices. Add the stock, coconut milk, lemongrass and turmeric. Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking. To serve, place a small handful of bean sprouts in the bottom of each bowl. Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.
Crush the graham crackers into fine crumbs. One third of a box is usually one cellphane wrapped package. Mix in the cinnamon and set aside. Melt butter in a large saucepan. Remove from heat and add peanut butter and vanilla and mix well. Add the powdered sugar and graham crackers, stir until well combined (it should be a stiff dough, you may want to use a hand mixer). Pat the mixture into an ungreased 9x13 pan. Melt the chocolate over low heat in a heavy saucepan, or spread evenly in a glass pie plate and microwave 30 seconds at a time, stirring after each 30 seconds, until melted. Spread the melted chocolate over the peanut butter layer. Refrigerate for one hour, bring to room temperature, and cut into bars.
Preheat oven to 350. Grease and flour (I just use Pam) 2 loaf pans. In a large mixer bowl, combine flour, sugar, applesauce, cocoa powder, butter, water, eggs, baking soda, salt and vanilla. Beat at low speed 3 minutes, scraping bowl occasionally. Beat in pecans and chocolate chips. Pour into baking pans. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove if desired. Cool breads completely.
Put all ingredients, except meat, in a container fitted with a lid; cover and shake. Pour the marinade over the top round steak and cover. Marinate in the refrigerator for 4 hours or overnight, turning the meat occasionally. Grill or broil until done as desired. Slice thinly.
Drain both cans of pineapple over a bowl. Add/whisk in cornstarch until smooth and combined (no need to measure out the juice) set aside. In a small saucepan heat oil over medium-low heat; add in garlic and a small pinch cayenne pepper; stir for 2 minutes. Add in ketchup, brown sugar, vinegar and soy sauce; cook stirring until simmering. Add in the juice/cornstarch mixture; bring to a boil, stirring or whisking constantly until thickened. Reduce heat to low and simmer for 3-4 minutes. Mix in the pineapple tidbits. Season with black pepper to taste if desired.
Combine tuna, pepper, onion, pimiento and mayonnaise. Spoon in shallow dish. Sprinkle with bread crumbs and cheese. Bake at 350°, 20 min. or until thoroughly heated. Serves 4.
In a small pan melt 3 tablespoons butter and 3 tablespoons of brown sugar. Cook 5-8 minutes until bubbly and brown. Add 3 tablespoons dark rum and whisk for about 1 minute. Remove from heat, add 2 cups sifted icing/confectioners' sugar and 1 tablespoons evaporated milk. Pour over cake.
Prepare Vegan ricotta: In a food processor or industrial blender, combine the cashews, oil, and garlic. Pulse until finely chopped. Add the tofu, and a pinch of salt. Pulse until finely chopped and resembling the texture of ricotta, add soymilk as needed to thin the mixture out. Add the basil and pulse just until chopped into the mixture. Set Vegan ricotta and set aside. Slice zucchini and eggplant into thin, horizontal planks preferably with a mandolin. Place zucchini in a colander and salt. Allow to sit for 30-60 minutes to extract extra moisture. Drain and pat dry with a towel. Bake or sautee slices for a few minutes on each side to ensure all excess moisture is removed (I cooked slices in a non-stick pan for 2-3 minutes on each side). Put aside. Preheat oven to 350 degrees. Heat oil in a pan on medium to medium-high heat. Add carrot sticks and cook for 3-4 minutes. Add sliced baby bella mushroom and onion cook for an additional 5 minutes. Add garlic and cook for 2 additional minutes. Add spinach and cook until wilted. Remove from heat. Put a thin layer of tomato sauce in the bottom of a large baking dish. Place zucchini planks over sauce to cover the bottom of the dish. Add 1/2 the ricotta mixture, spreading it evenly over the zucchini. Then add 1/2 the mushroom mixture, spreading it over the ricotta. Add another thin layer of sauce. Repeat with zucchini, ricotta and mushroom mixture. Add a last layer of zucchini and cover in sauce. If you like, add a layer of vegan cheese . Cover the pan with foil and bake for 35 minutes. Remove the foil and cook for an additional 15 minutes. Remove lasagna from the oven and allow to sit for approximately 15 minutes before serving.
Mix the first 7 ingredients together then add the rest and combine. Pour into prepared muffin pans or loaf pans. We made mini bundt cakes. Bake at 350 till knife comes out clean. Enjoy!
In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake at 350F for 20-25 minutes or until a toothpick comes out clean. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar.
Wash duck and dry thoroughly. Combine marinade ingredients and rub all over Refrigerate for 1 hour. Drain duck and keep marinade as a basting liquid. Grill duck over hot charcoal for 20 minutes each side turning over frequently Heat remaining marinade gently and thicken with cornstarch mixed in cold water. Pour over duck and serve.