HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture. Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.
Pour 1 cup water in the bottom of a 6 quart pressure cooker. Add a trivet, and then a dish or pan that holds at least 5 cups. Add the rice (I rinse it first), 1 1/2 cups water and salt (as desired) to the dish. Cover the cooker and bring to pressure over high heat. Reduce heat to maintain the pressure and cook for 5 minutes. Turn off the heat. Let the pressure come down naturally (takes about 10-15 minutes).
Combine hoisin sauce, garlic, soy sauce, wine, honey and five spice. Place ribs in a single layer in the marinade and turn to coat. Cover and place in fridge for 3 - 5 hours. Spray a cold BBQ plate or grill with oil. Preheat on medium high heat. BBQ ribs for 5 minutes each side, till golden and cooked through. Remove from heat, cover with foil and rest for 5 minutes. Serve with rice.
Preheat oven to 425°F Spray a baking sheet with cooking oil. To make the glaze, combine the miso, orange juice, soy sauce, oil, sugar and orange zest in a small bowl. Remove 2 tbsp of the glaze and brush lightly over the slamon. Sprinkle with the sesame seeds. Place salmon on prepared baking sheet, and bake for 10 minutes (per inch of fish) or until the fish flakes when pierced with a fork. Serve with the remaining sauce on the side. Garnish each fish with a sprinkling of green onions and cilantro.
Preheat oven to 375°F. If fish is large, cut into 6 serving portions. Arrange fish in ungreased 8x8-inch baking dish. Sprinkle with salt and pepper. Top with green pepper rings, tomato slices, and onion slices. Mix together the lemon juice, oil and garlic. Pour seasoned lemon juice over fish. Cover. Bake in oven at 375°F for 15 minutes. Uncover and cook until fish flakes easily with fork, about 10 to 15 minutes more. Garnish with lemon slices, and serve hot.
In a saucepan cook onion and garlic in hot oil till tender but not brown. Stir in chili powder, cumin, and salt. Cook for 1 minutes more. Cool. Stir in beans, cooked rice, cheese, milk, and eggs. Spray a 10-inch pie place or quiche dish with nonstick coating. Spoon mixture into pie place and bake, uncovered, at 350 degrees for 25 minutes or till center is set. Let stand 10 minutes. If desired, sprinkle with green pepper and serve with salsa.
beat egg yolks, and add sugar -- add milk and cook in top of double boiler till slightly thickened -- soak unflavored gelatin in cold water for 5 minutes -- pour hot mixture over softened gelatin -- stir till smooth -- chill until slightly thickened.add beaten egg whites, vanilla and heavy cream to chilled mixture -- combine melted butter, sugar and cracker crumbs to make crumb crust -- sprinkle half the crumbs into bottom of serving dish -- spread chilled mixture over crumbs. sprinkle remaining crumbs over top. chill in the refrigerator for several hours before serving.
In a medium saucepan, prepare syrup. Bring sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes. Poach peaches until tender. Let them cool in the syrup. To prepare the raspberry sauce, in a blender combine raspberries, sugar and lemon juice. Process to a puree. Remove fruits from syrup. To serve, in a small bowl place a scoop of vanilla ice cream, place the fruit on top and cover with raspberry sauce. Garnish with whipped cream and toasted almonds. For Apricot Melba, use 12 ripe, firm apricots, pitted and halved (no need to skin).
Place beef and frozen onions in 3 1/2 to 4 quart crock pot. Top with olives and pimentos. Pour marinara sauce over top. Cover and cook on low heat setting 8 to 10 hours or until beef is tender. Serve over pasta.
In a small bowl, combine beans, basil, oregano, 1 tablespoon olive oil and the vinegar:set aside. Cut the squash in half and remove the seeds. Put each half face down in a glass pie plate with 1/4 cup of water. Cover with plastic wrap. Microwave each for 7 - 10 minutes until the flesh feels soft.Let it stand for 5 minutes and then pull out the strands of flesh and place then in a large bowl. Meanwhile, wash and trim stems from spinach. Stack leaves and cut crosswise into 1/4 inch (5 mm) wide strips; set aside). In a large frypan , heat butter and remaining one tablespoon of oil over medium heat. Add onion and garlic;saute for 1 minute. Add spinach and saute for 2 to 3 minutes until the spinach is just wilted. Add feta cheese and bean mixture; heat through. Add salt and pepper to taste. Add spinach mixture to squash and toss. Transfer to serving platter and sprinkle with parmesan cheese.
In a large pot, saute the chicken, onion and garlic in the sesame oil for about 10 minutes., until the onion is tender. Add the curry powder, salt, pepper and red pepper flakes and saute 1 minute more. Add the chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well combined. Heat until very hot, but not boiling. Serve immediately.
In a bowl, combine the flour, baking soda, salt, cinnamon and baking powder. Combine the egg, oil, sugar, banana and vanilla; mix well. Add the banana mixture to the dry ingredients; stir just until moistened. Fold in pineapple and walnuts. Pour into two greased and floured 5-3/4-inch x 3-inch x 2-inch loaf pans. Bake at 350 for 40-45 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Add all ingredients to a small sauce pan Cook over med. heat, stirring constantly until it comes to a boil. Remove from heat, stir and cool slightly. Serve on cake.
In a large bowl, combine 2 cups of the flour, 1/3 cup sugar, salt, orange peel and yeast, mix well. In small saucepan, heat milk and 1/3 cup butter until very warm. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2 1/2 cups of flour for form a stiff dough. Place dough in a greased bowl, cover loosely with plastic wrap and cloth towel. Let rise in a warm place until light and doubled in size (about 30-50 minutes). In small bowl, blend powdered sugar and 1/3 cup margarine to smooth. Stir in pecans, set aside. Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On a floured surface, roll dough to 22x12 inch rectangle. Spread filling mixture lenghtwise over half the dough. Fold dough over filling. Cut crosswise into 1 inch strips, twist each strip 4 to 5 times. To shape rolls, hold folded end of strip down on greased cookie sheet to form center and coil strip around it. Tuck loose end under. Repeat with remaining twisted strips. Cover, let rise in warm place until light and doubled in size, 30-45 minutes. Heat oven to 375. Uncover dough Bake 9-12 minutes or until light and golden brown. Brush tops of rolls with glaze. Bake an additional 3-5 minutes or until golden brown. Immediately remove from cookie sheets and cool on wire rack, serve warm.
TO MAKE CEREAL MILK. Soak cereal in a bowl full of milk. Wait for approximately 3-4 hours. Strain the milk. TO MAKE RICE KRISPIES TREAT. Melt butter in a medium heat pan.Add salt. Add marshmallows and stir until smooth. Remove from heat. Add Rice Krispies cereal and mix thoroughly. Add Lucky Charms marshmallows and gently mix. Pour everything into a greased (butter or Pam spray) 9x13" pan. Press flat with a spatula or greased hands. Allow to cool. Cut into small cubes. TO MAKE WHIPPED CREAM. Mix heavy cream and sugar until creamy. Combine cereal milk and ice cream into a blender. Pour milkshake into a tall glass. Sprinkle colored marshmallows on top. Add whipped cream. Finish by placing Rice Krispies treats on and around the whipped cream. Tips or Notes: Make the rice krispies treats and cereal milk in advance (ie overnight). This will reduce cooking and prep time significantly.
season shrimp and scallops with seasalt, fresh black pepper, cayenne pepper, ground white pepper, ground oregano, garlic powder, onion powder, thyme leaves, ground thyme and paprika. heat olive oil, butter, garlic and onion whites saute till tender. add seasoned shrimp and scallops. after about 2 minutes turn the shrimp and scallops. add white wine, lemon juice, roma tomatoes, onion whites, artichoke hearts and cook for 2-2 1/2 minutes. add basil parmigiano reggiano and romano cheese and stir. line a serving bowl with fresh steamed spinach and pour the scampi mixture over the top. top with italian parsley and additional cheese if desired. crumble pancetta over the top. serve alongside angel hair pasta drizzled with a small amount of olive oil. can be served seperatly for serve yourself style.
Dust the chicken with the flour. Heat the oil and butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned. Add the shallots, then fry for about 2 mins until they start to soften, but not color. Pour in the brandy, carefully ignite, then stand well back until the flames have died down. Stir in the broth and bring to the boil. Reduce heat, cover, then cook for 15 mins until the chicken is just tender. Add the asparagus to the sauce. Cover, then cook for 5 mins more until tender. Stir in the cream and tarragon and warm through. Season to taste.
Heat the oil in a skillet over medium-low heat. Add the oil, broccoli and garlic. Cook until the broccoli is tender crisp and beginning to brown (about 4 minutes), stirring occasionally. Stir in the pine nuts. Season to taste with salt and pepper. Serve hot.
Cook spaghetti according to package directions. Combine cooked, drained spaghetti with soup, milk and tuna. Put in a 2 quart casserole coated with cooking spray. Top with Stove Top Stuffing. Bake at 350 degrees for 30-35 minutes or until heated through. Add onion or other seasonings to individual tastes.
Blend liquids in sauce pan. Heat and bring to a boil. (should get thinker and change color). Cool the sauce and stir in the fruit.
preheat oven to 400. lightly oil a 7x11 inch or 9 inch square baking pan. in a bowl, toss the potato slices with 2 T of the oil, half of the garlic, the paprika, and a dash of salt. Spread in an even layer on a baking sheet and roast for about 20 minutes or till tender and golden brown. In the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic. Spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes. meanwhile, combine the eggs, neufchatel or cream cheese, flour, milk and salt in a blender and puree to a smooth custard. when the vegetables are roasted, reduce the oven temperature to 350. Layer the roasted potatoes in the prepared baking pan. spread on the roasted onions and peppers. sprinkle with the olives and grated cheese and pour the custard over all. bake for about 45 minutes, till the custard is set and the top is golden brown. serve hot or at room temperature.
Brown ground meat and sausage. (I usually don't drain). Add bell pepper and celery. Add cabbage, tomatoes, rice and water. Cook until cabbage wilts. Mix together cheese, milk, butter and flour; add to cabbage mixture. Bake in a casserole dish (approx. 9x13) for 30-45 minutes at 400 degrees, uncovered. (THIS CAN BE FROZEN BEFORE BAKING).
In a large mixing bowl, cream together the butter and sugars. Add the flour, salt and vanilla. Mix until fully combined, then stir in the chocolate chips. Position the eggroll wrappers on a flat, clean surface. Place a handful of the cookie dough in the center of each wrapper. Roll one corner up over the dough, then fold up the side corners before rolling the rest of the way. Brush the last corner with water to seal it. Heat about a 1/2-inch of vegetable oil in a large deep skillet. When hot, flash fry each eggroll, one or two at a time. Using tongs, turn the eggrolls so each side cooks for about 10 seconds. Drain on a paper towel. Repeat with remaining rolls. Serve immediately on individual plates with vanilla ice cream topped with caramel and hot fudge sauces.
In a small saucepan, all the orange juice, marmalade, maple syrup, red wine vinegar, and garlic. Whisk together over hight heat. Boil for 5-8 minutes, whisking occasionally until sauce is slightly thickened. Divide glaze in half. Keep half of the glaze warm in the saucepan. Season the tenderloins with salt and pepper. Over high heat, in an ovenproof skillet, heat the extra-virgin olive oil and sear all sides of the tenderloins. Transfer skillet into a preheated 375°F oven After 10 minutes, brush the tenderloins with half of the glaze. Continue to cook until the internal temperature of the pork reaches 160°F Remove the pork from the skillet and tent with foil to rest for at least 5 minutes before slicing. Slice into 1/2 inch medallions and arrange on serve platter, Drizzle with remaining glaze.
Prepare tortellini according to package directions. Drain and hold warm. In a large nonstick skillet, break up Italian sausage and cook on medium heat for 5 minutes. Add garlic, mushrooms, onions and peppers. Continue to cook, stirring occasionally until sausage is no longer pink. Add alfredo sauce and pepper. Reduce heat to low. Simmer until flavors are well blended, or until you can't wait any longer. (try to hold out at least 10 minutes). Add drained pasta to skillet and stir well to combine. Serve immediately with freshly grated parmesan cheese.
Mix all the ingredients and shape into 30 meatballs approximately 1" across. Spray a nonstick pan lightly with veggie oil. Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside You will likely have to repeat the process for a second batch unless you have one big frypan!
Combine the first four ingredients and let tofu marinade in them for at least half an hour. Steam the broccoli so that they are soft. In a wok, heat some sesame oil and add the onion, ginger, and garlic. Once onions are translucent, add remaining vegetables and salt. In a bowl, combine the vegetable broth with cornstarch. Add the marinated tofu, mix, then add the vegetable broth mixture. Cook until all vegetables are tender. Top over white rice.
Preheat oven to 425°F. Combine flour, sugar, and salt in a large mixing bowl. Cut butter into flour mixture until it resembles tiny peas. Combine egg yolk, water, and lemon juice with a fork. Sprinkle egg yolk mixture over flour mixture and stir together with a fork until it forms a ball. Pull small pieces of pastry from the ball and press into bottom and sides of the tart pans to about 1/8 inch thickness. Refrigerate until ready to use. Combine cornstarch and cold water in a small saucepan until smooth. Stir in sugar and raspberries. Cook and stir over medium-low heat until thickened, about 10-15 minutes. Allow mixture to cool. Spoon filling evenly into tart shells, filling each no more than 2/3 full. Bake at 425° F for 10 minutes. Reduce heat to 350° F and bake for an additional 15 minutes or until pastry is golden brown. Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.
Make Vinaigrette. Combine vinegar, honey, salt, and pepper in a small bowl. Whisk in oil and water to emulsify. Stir in minced shallots. Make Salad. Place sunflower seeds in medium skillet. Toast over medium heat 5-6 minutes or until browned and fragrant. Transfer to small bowl and let cool. Thinly slice 1 large apple leaving peel on the apple for color. Use one large tart apple or two small contrasting flavors of apple. Just before serving, toss baby spinach, thinly sliced apple, crumbled roquefort, and cooled sunflower seeds with vinaigrette. Divide among salad plates and serve.
Slice squash in half length-wise. Scoop out seeds, then horizontally cut the fruit into 1/2 inch-thick slices. Drizzle with olive oil and season with salt and pepper, then roast at 450 degrees F for about 20 minutes. When cooked and cooled, peel the squash and set aside. Over medium heat, melt the butter with the olive oil. (For a vegan version, skip the butter and double the oil). Then, saute the onions, red pepper, jalapeno, and garlic until garlic is fragrant and the onions have softened. Add the dry spices, then stir in cooked squash. Season to taste, and pile the filling into warmed tortillas. Garnish with cilantro, fresh salsa, tomatoes and sour cream for the dairy-eaters.
MIx jello as directed on box,add pineapple that has been drained and chill. Mix 1 cup pineapple juice,1 tablespoons Lemon juice,3/4 cups sugar,2 Tbsp.flour,and 2 beaten eggs. Cook until thick and let cool. Pour over jello. Top with nuts. MIx Dream Whip according to directions and mix in cream cheese until smooth. Pour over mixture and top with nuts.
In a large bowl, combine first 6 ingredients. Stir in flour. Spread in a greased 9x13 inch pan. Combine dry ingredients of streusel; cut in shortening. Sprinkle streusel over cookie dough. With a small spoon, make 24 depressions in the dough (6x4). Bake at 375 degrees for 20 minutes. Take out of oven; press depressions again. Bake for 10 more minutes. Take out of oven and spoon 1/2 tsp jelly into each depression. Bake for 5 more minutes. Cool in pan.
Preheat oven to 325°F. In a large mixer bowl, cream the butter slightly, then gradually add 1/2 cup sugar and beat for 2 minutes. Beat in the egg and egg yolk, stir in the flour and 3/4 tsp of salt by hand. Spread the mixture into an ungreased glass 13x9-inch baking pan, making a smooth layer. Bake the crust for 15 minutes, until it is set but not brown. In a food processor, mix together 1 cup of sugar, the almond paste, lemon juice, vanilla and the remaining 1/4 tsp salt; reserve. In a large mixer bowl, beat the egg whites till frothy, then sprinkle the remaining 2 tablespoons of sugar over the whites and continue beating until stiff peaks form. By hand, fold the almond paste mixture into the egg whites with a rubber spatula and spread over the baked crust. Sprinkle the almonds on top and bake the cookies for 25 minutes or until golden brown. Cool partially and cut the cookies while still warm into 48 narrow bars. These freeze well.
Line pastry shell with double thickness of foil. Bake at 450°F for 8 minutes; remove foil and bake another 5 minutes. Cool. Melt butter and brown sugar. Stir in apples and spices; simmer until apples are tender. Stir in flour; cook and stir for 1 minutes; set aside. Melt caramels with milk (I use the microwave) and drizzle over prepared pastry shell. Spoon apples over caramel; set aside. Combine cream Cheese, sugar, egg, lemon juice and vanilla. Beat until smooth. Pour over apples. Bake at 350°F for 35-45 minutes or until knife inserted into cream cheese comes out clean. Cool. Chill before serving. Enjoy!
Preheat broiler to high. Make the meat sauce: heat a large skillet over med-high heat; add in olive oil, red pepper flakes, and ground beef, and break up the meat. Add in bell pepper, onion, 3/4 of the garlic, nutmeg, and a little salt and pepper to the beef. Cook together, using the back of a wooden spoon to break up the meat into tiny bits as it browns. Add in the mushrooms; cook 5 minutes. Add in the wine; cook 1 minute, then add the beef stock and tomatoes. Bring mixture to a bubble; decrease heat to medium low, and simmer gently for 10 minutes. Finish by stirring in the chopped parsley. While the meat is simmering, combine the remaining garlic with the softened butter, chopped basil, and a little salt/pepper. Split the rolls in half lengthwise without separating the halves. Press open the rolls, flattening them out a little bit. Slather the insides with the garlic butter and toast until golden brown under the broiler. Top one side of the toasted rolls with a heap of meat, sprinkle each pile of meat sauce with grated cheese, then top that with 2 slices of mozzarella. Transfer them to the broiler to melt the cheese. Remove from the broiler and prepare to get sloppy.
Cream butter in large mixer bowl until light; add crushed mints. Add flour; blend well at low speed with mixer, or by hand. Chill dough for 1/2 hour. Roll out or pat dough into a 9-inch square on waxed paper. Sprinkle with sugar. Cut into 1 1/2-inch squares. Using tiny cookie cutter, press a design on each square. Place on ungreased cookie sheets. Bake at 350 degrees for 18-20 minutes, or until the cookies are set and just starting to turn pale golden (not browned). Do not overbake. (NOTE: Cook time includes chill time of 1/2 hour.). (NOTE: To crush mints place in heavy plastic bag and crush with a rolling pin- or, use your processor.).
Mix ground beef with the dry onion soup mix and press into a 9x13 pan. Mix the soup, milk, salt, and pepper. Pour over the ground beef mixture. Add a layer of cheddar cheese. Arrange frozen tater tots over the top of the casserole. Bake at 350 degrees for 1 hour.
Preheat the oven at 350. In a medium bowl stir together the first 10 ingredients listed; set aside. beat softened butter and shortening on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, 1 at a time, beating well after each addition. Measure Buttermilk in a liquid measuring cup then stir in Pumpkin. Alternately add flour mixture and buttermilk mixture to butter mixture, beating on low speed after each addition just until combined. Pour into prepared pans, spreading evenly. Bake in a 350° oven for 30 to 35 minutes (for a 9inch only 25 min) or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks. CREAM CHEESE FROSTING BELOW. 1 8oz pk cream cheese. 2 cups powdered sugar (or more if you want a thicker frosting). 4 TBSP unsalted butter. 1 TBSP cream (optional). Combine frosting in no particular order & use. Be sure to store the cake in the fridge due to the cream cheese in the frosting.
Preheat oven to 350 degrees Fahrenheit Place the sugar, eggs, water, and cream into a mixing bowl and mix well. Add the nutmeg, clove, cinnamon, baking powder, and baking soda mix again. Add the shortening, I use cold shortening, and break it up with the cake mixer, but you can just break it small by hand. Add the flour and mix until an even consistency Pour into a greased 9 x 13 cake pan, cook for 30 minutes at 350 Pull the cake out and let cool in tin. Optional: Let stand approximately 10 minutes and take a stick of butter and rub it generously across the cake.
In a 3-quart saucepan cook bacon until crisp. Add green beans, carrot, potato, onion, salt and pepper. Mix together and add water. Bring to a boil, reduce heat and simmer 10 minutes. Add beans and cook 5 minutes more or until vegetables are tender. Blend sour cream and flour together in a medium-sized bowl. Pour 1 cup of the hot vegetable mixture into the sour cream mixture and combine. Return to saucepan. Stir in milk and heat until slightly thickened, being careful not to boil. Serve.
Combine olives, sour cream, and dill in a food processor and pulse until well blended. Add cheeses and pulse until the mixture is creamy. Serve with pita bread, crostini, crackers, etc.
Put large pot on to boil for pasta and cook pasta as directed. Cut the bacon into 2" pieces and add to saute pan on medium. Grate cheese. Break eggs into large bowl and beat until smooth. Add grated cheese to eggs and mix until a paste. When pasta is "al dente", remove and drain. Immediately add pasta to egg/cheese mixture and use tongs to rapidly toss, coating the pasta. (Don't worry about the raw egg, the hot pasta will cook it). Add the bacon with about 1 teaspoon of drippings and continue to toss pasta until a creamy sauce evenly coats the pasta. Serve and garnish with a sprinkle of cheese, fresh ground salt and pepper. Watch your friends and family scrap the bowl! Nice served with a salad and a crisp white wine!