HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400*. Line medium muffin pans with paper liners or grease bottoms only. For batter, combine flour, sugar, baking powder, baking soda and salt in large bowl. Add blueberries; toss to coat well. In small bowl, whisk egg and oil; blend in yogurt and 1 teaspoon of the lemon zest. Add egg mixture to dry ingredients and stir just until moistened. Batter will be lumpy. Spoon batter into prepared muffin pans, filling each cup 3/4 full. Bake 12-14 minutes or until golden brown. Cool slightly. For glaze, combine the remaining lemon zest, powdered sugar and milk in small bowl and mix well. Drizzle glaze over muffins.
In a large saucepan or other cooking vessel put 1 diced oion, 1-2 minced green chilies and 3 Table. oil. Stir-fry over medium heat until the onion has browned on the edges. Add 2 diced tomatoes, 1/2 bunch chopped cilantro, 1/2 teaspoons minced garlic and 1/2 teaspoons ground cumin. Stir-fry for 3-4 minutes. Add the chicken or vegetable broth, water, and 4 diced corn tortillas. You can also just tear the corn tortilla's into pieces with your hands if desired. Increase heat to high, bring mixture to a boil, lower heat and cook 10-15 more minutes. Set aside for about 10 minutes to allow the soup to cool somewhat. Puree the mixture in batches in a food processor or blender. Return mixture to the stove top and reheat. Check for salt. Ladle into bowls and if desired, garnish with diced avocado, grated cheese and fried corn tortilla strips.
Thoroughly combine the first 6 ingredients. *Note: I only use 1/2 cup sugar, so please use your own judgement). Slowly pour, but vigorously whisk, in the oil. Stir in the poppy seeds and refrigerate in an airtight jar, if not using immediately. (Best if it has time to meld the flavors for several hours). Be sure to shake dressing well before each use. Enjoy!
Prepare acini de pepe as directed on box. In saucepan beat eggs with wire whisk until foamy. Stir in flour, salt, sugar and pineapple liquid. Cook over low heat until thick and bubbly. In large bowl combine acini de pepe with egg mixture and chill overnight. Stir in pineapple, oranges and marshmallows. Fold in Cool Whip. Cover and Chill thoroughly.
In a pot, put bouillon cube, water, soy sauce, brown sugar, ginger and garlic. Heat until boiling when sugar and cube are dissolved. Add chicken and cover. Turn down heat but continue a light boil until chicken is cooked thoroughly, about 25 minutes. Take out chicken and serve. **I add a little cornstarch/water mixture to the soy sauce sometimes to thicken it a bit if I want to serve it over rice. Freezer Directions: Prepare marinade and allow to cool. Place chicken in large freezer back. Pour cooled marinade over chicken. Seal, label, and freeze. To Serve: Thaw in fridge and cook as directed.
Sift all together 3 times to ensure that the flours are mixed through. Note: To make self rising flour add to ONE cup of this plain flour 1 teaspoon of cream of tartar and 1/2 teaspoon bi-carb soda.
Use a food chopper to chop everything up fine. Serve immediately or keep for a day in the refrigerator.
Slice the crab apples with skin on. Add sugar and cinnamon to crab apples set aside. Combine the 6 ingredients for crust use any depth pan you want it will just increase the cooking time. Put your crab apples into pan with your water use the 1/2 cup water if your pan is a deep dish. Then top with your crumb topping completely. Bake at 375 for 15 minutes then 350 for 40 minutes. If using a glass dish bake at 350 for 15 minutes then 325 40 - 50 minutes until golden and the edges are slightly crispy.
Par boil rice in chicken broth for 5 minutes or until slightly softened. Drain and set aside BOTH rice AND broth. Brown garlic, pepper, celery and onion over medium heat. Mix in rice and rosemary, and ladle broth over top until rice is covered. Lower to medium-low heat. Cover and cook for 10-15 minutes. While rice is cooking, cube the tuna steak (about 1/2 inch cubes), season with black pepper and pan sear on high heat for 30 seconds on each side. Lay on top of rice and let cook at least five minutes. Heat broiler to 350°F. When rice is soft and broth fully reduced, mix in cream. Let cook two minutes and then set aside to steam for five minutes. Cut thin slices of mozzarella. Dish risotto into oven safe plates (ceramic pie plates work wonderfully) and cover with mozzarella slices and toss under broiler for 2-5 minutes, until cheese is melted and begins browning. Serve immediately.
Cook and drain pasta according to package. Mix all ingredients together, heat through until cheese is melted.
Combine the first five ingredients until very smooth. Add remaining ingredients, stir, and fold in the oats and cranberries. Dough shouldn't be dry, if it is add more rice milk (but make sure the dough isn't too moist either, if so add another tablespoon of flour). Drop by teaspoonfuls into a lightly greased baking sheet. Flatten cookies to desired shape (they won't bake down if you don't). Put into the oven set at 375° for 8 minutes. (they may not look done, but they will harden after being cooled).
Preheat oven to 350°F. Sift together flour, baking soda, salt and cinnamon. In a separate bowl, beat sugar, eggs and oil together. Add to dry ingredients, mixing just enough to blend well. Add grated carrots, crushed pineapple and nuts and mix well. Pour into a greased and floured 9"x13" pan and bake 35 to 40 minutes. Cool completely before frosting. For Cream Cheese Frosting:. Beat cream cheese until fluffy. Cream butter into cream cheese, then add vanilla. Add powdered sugar; beat well until smooth.
In saucepan, bring broth to a boil. Add farfel (egg barley), cover, and reduce heat to simmer 10 minutes or until cooked. Meanwhile, spray lg skillet with cooking spray and saute leek and mushrooms over med heat for 3-4 mins. Add frozen veggies, thyme and cooked farfel. Stir and heat through.
Preheat oven to 350°F. In a large bowl combine pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake according to the package directions. Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter. Gently spoon the batter into a 10" tube pan. Cut through the batter with a knife to remove any air pockets. Bake on the lowest rack for 38 - 44 minutes until golden brown and cake springs back when lightly touched. Invert on a wire rack immediately. Cool for one hour until completely cool. Run knife around the sides and invert on plate.
Brown turkey with onion soup mix, onion and bell pepper. Drain fat. Cook rice according to package directions. Combine all ingredients in casserole dish. Bake at 375° for 45 minutes.
In a large skillet heat 1 tbsp oil over medium-high heat, brown chicken all over. Transfer to crock pot. Drain any fat from pan. Heat 1 tbsp oil and fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally until softened, about 6 minute Scrape into crock pot. Add beans and chilies to crock pot and cook on low for 5 hours. Remove chicken from sauce, cube into bite size pieces and set aside. Whisk flour with 3 tbsp water and stir into crock pot. cover and cook on high for 15 min or until sauce has thickened. Stir in chicken, fresh cilantro and lime, heat through and serve.
Heat brown sugar, margarine, honey and cardamom to boiling in 1-quart saucepan. Remove from heat and cool. Spray large roasting pan with cooking spray. Pour measured cereal, pretzels, almonds and coconut into roasting pan. Stir in brown sugar mixture until evenly coated. Bake about 35-40 minutes at 300, stirring every 10-15 minutes. Add dried fruit for last 15 minutes. Spread on waxed paper or aluminum foil to cool and store in airtight container.
Coat a 1 1/2-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside. Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoons butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker bowl. Fill bowl with boiling water to reach 1-inch up the side of dish. Cover top of slow cooker with a dish towel; top with lid. Cook for 2 1/2 hours on high or until internal temperature registers 140 on an instant read thermometer. Cool at least 20 minutes.
Combine orange juice and cornstarch in small bowl. Saute lamb in heavy large skillet over high heat until cooked through, breaking up with back of spoon, about 5 minutes. Pour lamb with its juices into colander; drain. Heat oil in same skillet over high heat. Add ginger, garlic and orange peel; stir-fry 30 seconds. Add green onions and stir-fry 1 minute. Add hoisin sauce and lamb to skillet; stir until blended. Add orange juice mixture; stir until thickened, about 1 minute. Spoon into lettuce leaves.
1. Place almonds in large zip top bag and crush until size of coarse breadcrumbs. Add chili powder, paprika, and garlic pepper. Shake to mix. 2. Preheat large saute pan on medium 2-3 minutes. Coat salmon with cooking spray; place in zip top bag. Seal bag and shake or press with fingertips to coat salmon evenly. 3. Remove pan from heat and coat with cooking spray. Add salmon; cook 3-4 minutes on each side until done. 4. Remove salmon from pan. Add syrup and soysauce to pan; cook 1-2 minutes or until sauce begins to thicken. Serve sauce over medium salmon.
Preheat oven to 350 degrees Fahrenheit. Mix butter, granulated sugar, brown sugar, vanilla and eggs in a large bowl. Stir in the flour, baking soda and salt. Stir in 2 cups of Swirled Chocolate Chips. Drop dough by rounded measuring tablespoons, about 2-inches apart, onto ungreased cookie sheet. Place the several of the reserved swirled chocolate chips on top of each cookie. Bake 9 to 12 minutes or until light brown. Cool slightly. Remove from cookie sheet. Cool on wire rack.
Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours. Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing. NOTE: you can use the same marinade for a 1 pound tenderloin, however, the cooking time will be longer.
Grease and flour 4 mini loaf pans. Preheat oven to 350°F (175°C). In one bowl, whisk together flour, soda, salt, and sugar. Mix in slightly beaten eggs, applesauce, and mashed bananas. Pour into prepared pans. Bake at 350°F (175°C) for 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
Grind spices until fine (either in the palm of your hand or in a spice grinder). Add cheese to spices and mix well. Store in a spice container until ready to use. In a small bowl add 2 tbls of olive oil to one teaspoons of spice mix. Mix well. Let set for at least five minutes. Break off chunks of Italian or peasant bread and dip!
Saute onions in butter and olive oil until transparent. Add shredded or pureed tomatoes with juice. Cook over medium heat 20 to 25 minutes or until all liquid content is reduced. Meanwhile in separate saucepan, cook pasta according to package directions, drain very well and set aside. When tomato sauce is ready, stir in heavy cream. Bring to a near boil, reduce heat and cook 2 to 3 minutes until cream and tomatoes are well blended. Stir in sauce and pepper vodka, mix, stir in hot cooked penne pasta. Stir together to blend. Liberally sprinkle with grated Parmesan cheese. -Rosalind Beck CHEF'S NOTES: Pepper vodka is a commercial item available at many liquor stores, but chef Enzo Perlini prefers the flavor of a homemade version: stir 1/4 tsp. red crushed pepper in 4 Tbsp Vodka. Marinate 3 hours or overnight. Using coffee filter or fine cloth napkin, allow peppered vodka to filter 3 hours. Remove and discard filter and set peppered vodka concentrate aside. Penne is large straight tubes of macaroni cut on the diagonal.
Chill overnight. Roll out to about 1/4 to 1/2 inch thick. You'll need plenty of flour on the surface to keep the dough from sticking. Cut out cookies with your favorite cookie cutters. Bake at 350 degrees for 5-6 minutes.
Preheat oven to 350 degrees. Cook macaroni according to package directions and drain, rinse and set aside. In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling. In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved. Slowly add this to the hot milk mixture, stirring constantly with a whisk. When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted. Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes. Mix well until macaroni is well coated. Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese. Bake for 35 to 45, or until golden brown.
Cook the lobsters and take out the meat; don't forget to take out the large vein in the tail. Make crumbs out of the bread. In a bowl put all the ingredients except for the butter. Mix well. Make cakes--trying not to pat them too firm--just so they hold their shape. Melt the butter in a fry pan and put the cakes inches. Fry slowly till golden.
Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet, drain fat. Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender. Add rice and stir until rice is mixed in and coated with sausage and vegetables. Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered. Add fresh chopped onions and parsley and fluff with a fork just before serving. Serve with French bread and a garden salad.
Combine sugar,milk and butter in large saucepan and boil gently for 5 minutes. Start to time it when it starts to boil.Do not stir mixture when it boils,this will result in crystallization of the sugar and the end result will be a dry hard snowball. Fold in rolled oats,coconut and cocoa. Chill mixture,form into balls and roll in more coconut.
Place ingredients in blender or food processor and mix til smooth. FOR THE VEGGIES: Make a tempura batter and dredge your green beans, asparagus or any veggie in it and either flash fry in oil on the stove or in the oven for a healthier spin.
Saute celery, onions, and carrots (if using fresh corn add it now) and in oil in a large skillet until softened. Add potatoes, frozen corn, bottles of clam juice, plus enough drained liquid from canned clams to cover vegetables*, and cook over medium heat until tender. *If not enough liquid add only enough water until vegetables are covered. After about 10 - 15 minutes, when vegetables are almost tender, melt the butter in a large heavy soup pot over medium heat. Whisk flour into melted butter until smooth and fully cooked. Whisk in half & half and chicken stock, stir constantly until thick and smooth. Stir in vegetables, cooking liquid, and season with salt and pepper. Heat through, but do not boil. Stir in clams and shrimp - If they cook too much they get tough - do not allow it to boil. When clams are heated through, stir in vinegar. At this point I took it off the heat and let it cool down enough to put into the fridge covered as I was serving it the next day. A couple of hours before serving I just put it into the crock from one of my slow cookers, put the lid on, then put it into the microwave at 10 minutes at 50% power to get it started and then into the slow cooker on slow.
In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended. Refrigerate until needed. Butter an 9x13 glass loaf pan and dredge it with sugar. In the top of a double boiler, melt chocolate over simmering water. Add the brown sugar and cream, whisk until smooth and remove from heat. Cool for 10 minutes. Preheat the oven to 325 degrees. In a very large bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla. Stir 1/4 cup of this custard mixture into the chocolate to temper it, then add all of the chocolate mixture back into the custard. Add the bread cubes to the bowl, toss until they are evenly coated, and let sit in the refrigerator for 20 minutes. Pour into prepared loaf pan and place in a larger pan. Fill the larger pan with boiling water to come halfway up the sides of the loaf pan. Top with pecan streusel and bake for about 2 hours, until center feels slightly firm. While cooking, make the Kahlua sauce: In the top of a double boiler, melt the butter and then add the Kahlua and sugar. Whisk until sugar is dissolved. Whisk 1 tablespoon of the Kahlua mixture into the egg to temper it, then return the whole mixture to the double boiler and cook, stirring constantly, over simmering water until slightly thickened. Strain into a warmed pitcher and cover with foil to keep warm. Slice the warm pudding and serve with a pool of the warm Kahlua sauce on one side of the plate and a spoonful of whipped cream on the other.
Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside. In a bowl, combine flour, baking soda, and salt; set aside. In a small dish, combine cinnamon, cardamom, and 3 teaspoons sugar; set aside. In another bowl, beat the white sugar, brown sugar, and butter until fluffy; beat in the egg. Add flour mixture and blend thoroughly. Add in buttermilk and vanilla; mix just until blended. Stir in the rhubarb and nuts. Place half the batter in the pan and smooth out the surface. Sprinkle it with half the sugar mixture; pour the remaining batter in the pan and sprinkle with the remaining sugar mixture. Bake for 45-50 minutes, or until a pick comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Only needs a light dusting of powdered sugar as a topping.
Preheat your oven to 450 degrees (F). Heat a dry pan on the stove. (NO OIL!). Loosen the skin from the meat to create a small pocket. Slip the butter under the skin. Rub the chicken with olive oil, then season with salt, pepper, and thyme. When the pan is hot, place the breast skin side down. Do not touch or move the breast for about three minutes, or until the skin has a nice golden brown crust. Place the breast on a baking sheet and put it into the oven for 15 minutes. After 15 minutes, check with a meat thermometer (160F), poke it with a fork to see if juices run clear, or leave your fork in for 30 seconds and test it on your hand to see if it's hot. If it fulfills any of the 3 above, take it out, let it sit for 5-10 minutes so the juices won't run out when you cut it. optional--use wine to deglaze the pan you used on the stove to make sauce! just pour in wine till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.
In a slow cooker or crock pot, combine all ingredients. Cover and cook on low for 5-7 hours. Serving suggestions: Serve with tortilla chips. Spoon over hot baked potatoes. Roll in a warm tortilla. Spoon over a bed of lettuce. Use as an omelet filling. Add shredded cooked chicken and serve over crushed doritos with a dollop of sour cream.
Season the steaks with salt and pepper. Heat the oil in a heavy skillet on medium-high heat. Add the steaks and sear on high heat until done to your preference, about 2-4 minutes per side for rare to medium rare. Let the steaks rest in a heated oven until ready to eat. Melt the butter in the same pan. Add the onion and saute at medium heat until tender, about 5 minutes. Add the garlic and thyme and saute until fragrant, about a minute. Add the mushrooms and season with salt and pepper and saute until tender, about 5 minutes. Add the broth and cognac and deglaze the pan and simmer until it has thickened and reduced by about half. Remove from heat and stir in the blue cheese and pour over the steaks. Garnish with additional blue cheese crumbles.
Combine crumbs and butter; press onto bottom of 9-inch spring form pan. Beat cream cheese, sugar and vanilla medium speed until well blended, Blend in juices and peels. Add eggs one at a time; mix just until blended, Pour over crust. Bake at 350`F for 45 to 50 minutes or until centre is almost set. Cool completely, then refrigerate 4 hours or overnight. If desired, garnish with fresh fruit or lemon lime and orange slices.
Preheat oven to 450 F. Season the short ribs with salt and pepper and place in a roasting pan that's just large enough to hold them in a single layer. Roast for 30 minutes. Meanwhile, place the wine, stock, flour, sugar and mustard in a medium-sized pot and whisk until well combined. Mix in the onion, garlic and thyme. Bring to a boil, boil 2 minutes and then remove from the heat. Once the short ribs have roasted for 30 minutes, remove from the oven and drain away the excess fat. Reduce the oven temperature to 325°F. Pour the wine/stock mixture over the ribs. Cover and bake for 2 hours or until the meat is very tender and falling off the bone. Skim any fat from the surface of the ribs before serving.
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks. Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside. Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.
Mix all ingredients together and put in refrigerator overnight. Bake at 350 for one hour.
Blend first 6 ingredients and 1/2 c oil in processor or blender. With machine running, add remaining 1/2 c. oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover& refrigerate. Bring to room temperature before using.).
Place meat in deep skillet or Dutch oven. Mix marinade and vinegar; pour over meat. With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally. Add onion, bay leaves, pickling spices and pepper. Cover tightly; simmer on top of range or in 325 degrees oven 3 hours. Remove meat. Strain drippings and discard spices. Measure drippings and add water to measure 2 1/2 cups liquid. Melt shortening in skillet. Blend in flour. Cook over low heat , stirring until mixture is smooth and bubbly. Remove from heat. Gradually stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add, meat; cover and simmer 30 minutes or until tender , turning meat once. Place meat on warm platter; keep warm while preparing Gingersnap Gravy. Gingersnap Gravy: Stir 1/3 cup crushed gingersnaps and 1 tsp sugar into gravy in pan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with meat.