HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F. Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease insides of jars. Drain crushed pineapple for about 10 minutes in a colander, reserving juice. Puree drained pineapple in a food processor. Measure out 1-1/2 cups puree, adding a little juice if necessary to make 1-1/2 cups. Set puree aside. Discard remaining juice or reserve for another use. With an electric mixer, beat together butter and half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple puree and rum and set aside. Sift together flour, baking powder and baking soda. Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes. About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used. When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool.
In a small bowl, combine the vinegar, oregano, mustard, salt and pepper. Stir to mix well. Whisk in the olive oil until incorporated. On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping. Place the bottom half of the loaf over the wrap. Spread the pepperoncini and cherry peppers over the bread. Scatter evenly with the lettuce and layer with the tomatoes. Drizzle with a few tablespoons of the dressing. Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly. Top with a layer of provolone cheese. Drizzle the remaining dressing over the cut side of the top of the loaf. Place on the layered sandwich and enclose in the plastic. Refrigerate for at least 1 hour or for up to 4 hours to develop the flavors. To serve, unwrap the sandwich and slice into large pieces about 3 to 4 inches wide.
Preheat the oven to 375 degrees. In a fry pan brown the ribs in a little oil. Add the onions to the pan to lightly brown as well. In a bowl, combine remaining ingredients. Drain the ribs and place in a baking pan or dish. Pour the liquids on top of ribs and cover with foil. Bake for 1-1.5 hours until done.
Heat the oil in skillet. Add prosciutto, mushrooms, garlic and olives. Saute until mushrooms are tender. Add the wine and chicken broth and bring to a boil. Simmer over high heat until liquid is reduced by half. Add parsley. Break egg into mushroom mixture and stir until egg is cooked. Add Parmesan cheese and mix well. Add cooked spaghetti and toss.
Place yucca in saucepan; until yucca is just covered, add salt and lime juice and bring to a boil. Reduce heat, cover and simmer until tender--about 30 minutes. Drain and keep warm. Mash garlic cloves into salt with mortar and pestle (or use food processor). Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca. Toss yucca & sauce "lightly" cooking to saute over medium heat; till barely brown but not CRISP! Serve.
Preheat oven to 375 degrees F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray. Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving. TIPS. Tip: To wilt spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe. MAKE AHEAD TIP: Prepare casserole through Step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 3.
Place the mackerel fillets on the lettuce and garnish with lemon and tomato wedges. Finely chop the poached gooseberries (or puree them) and mix with the cream to make a gooseberry sauce. Serve with the mackerel fillets.
Preheat oven to 325°F Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2-inches to hang over sides. Butter lining (excluding overhang); set side. Whisk together flour, baking powder and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until comined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter. Pour batter into prepared pan; spread with a rubber spatula. Scatter berries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55-60 minutes. Dust with confectioners sugar before cutting into squares.
Prepare the lemonade according to the package directions. Place 16 ounces of lemonade, and 2 cups of ice in a blender. Blend until the ice is crushed completely. Place about two tablespoons of strawberry ice cream topping in the bottom of a glass and then pour frozen lemonade over the strawberry topping.
Clean your mushrooms. To slice your mushrooms: Break off the stems and slice the tops into 3 slices. (I say this because I pick the big tubby mushrooms). Slice butter into several pieces. In a 10 inch skillet:. Melt the butter in your skillet over medium heat. Place all of your mushroom bits into the skillet, including the stems. Stir well, coating the mushrooms with the butter. Turn your heat to medium low and cover your skillet. Check and stir every 10 minutes or so, so your mushrooms continue to be basted in the butter. They will form their own liquid, this is fine. When your mushrooms are dark and soft they are ready, at least 1/2 hour. If you need to you can turn the heat LOW and keep them until the rest of your meal is finish. Once you've turned the heat down you needn't stir as often. Serve on the side of your main meal as a compliment.
Stir often and keep the mixture in a warm place and it will soon start to work. Just before it stops working (when it gets a lacy bubble on top) put it in the "can" to cook. When this starts to boil, it comes out of the end of the coil. Put the jug under the condenser spout and collect the run. Cut the first gallon with water as it runs to about 120 proof. Add burnt sugar and water here if you need the color.
Preheat oven to 400°F. Heat the olive oil and saffron in an ovenproof skillet over medium heat. The skillet should be big enough to hold all the tomatoes in one layer. Add the tomatoes and garlic and cook for one minute. Remove pan from heat and stir in paprika and pepper flakes. Scatter thyme and salt over tomatoes. Bake until they are plump and tender and just beginning to split. Let cool for 5 minutes. Garnish with chopped parsley.
Pour off liquid on lingonberries. Pick over berries carefully. Place lingonberries in saucepan. Add water. Cover saucepan tightly and bring to boiling point. Cook slowly 15 minutes. Remove from heat. Add sugar and stir until sugar is dissolved and sauce is cold.
Preheat oven to 350°. Cube loaf of bread into 1 inch squares with bread knife and set aside. Beat dozen eggs in large mixing bowl adding in milk, brown sugar, and vanilla extract. Add bread to egg mixture and stir well making sure the bread absorbs all of the egg mixture. Grease a 9x11 glass casserole dish with softened butter. Spread bread mixture into dish evenly. Press 1 inch cubed cream cheese into casserole randomly throughout the dish. Bake at 350° for 30 minutes. Viola. Top with your favorite syrup and enjoy.
Preheat oven to 350°. Place fish on a baking sheet lightly coated with cooking spray; lightly coat fish with cooking spray. Sprinkle fish with dill, salt, and pepper. Bake for 10 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.
Preheat the oven to 200°C, place the flour, butter, sugar and salt in the bowl of the food processor and, using the chopping blade, process until the mixture resembles fine breadcrumbs. Add the egg yolks and water and process until the dough starts to come together, turn onto a lightly floured surface and knead lightly until smooth. Shape into a disc and cover with plastic wrap; and place in the fridge for 20 minutes to rest. Roll out the pastry on a lightly floured surface to a 3mm-thick disc, and line a lightly greased 25cm-base fluted tart tin, with a removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest. Cover the pastry base with baking powder and fill with pastry weights, rice or dried beans; and bake in the oven for 15 minutes. Remove the paper and weights, rice or dried beans and bake for a further 10-12 minutes or until golden, remove from the oven and reduce the oven temperature to 190°C. Place the ricotta, sugar, egg, extra egg yolks and lemon rind and juice in the bowl of the food processor and, using the chopping blade, process the mixture until it is smooth. Pour it into the pastry case and bake the tart in the oven for 30 minutes or until the filling is just set. Set aside for 30 minutes to cool. Dust the tart with icing sugar, cut into wedges and serve with strawberries.
Beat butter and sugar til creamy. Add 1 egg at a time beating well after each. Blend in flour. Add vanilla. Bake in 2 greased and floured loaf pans 325 60-70 minutes, or until toothpick inserted in center is clean.
Preheat broiler. In a glass measuring cup, whisk together orange juice, hoisin sauce, and honey. Season salmon with salt and pepper, and place on broiler pan skin side down. Brush half of the hoisin sauce mixture on salmon. Broil salmon about 4 inches from the heat source 10 minutes. Drizzle remaining sauce over salmon and serve.
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add 1/3 the shrimp; cook 2 minutes or until browned on both sides. Remove shrimp from skillet. Repeat with remaining shrimp, adding remaining 1 tablespoon oil as needed. Remove shrimp; set aside. Add water and butter to same skillet; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Stir in shrimp, peas, green onions and lemon juice until well mixed. Cover. Remove from heat. Let stand 5 minutes before serving.
Slice strawberries. Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice. Keep stirring constantly. Cook until fudge reaches 234 F (use candy thermometer to monitor temperature). Remove from heat and spread in buttered 8 by 10 inch pan. Let cool before cutting and serving.
Replace 1 cup of half & half with melted butter or margarine, plus enough milk to equal 1 cup.
Preheat oven to 350 degrees. Cook and drain pasta per package directions. Grease a 2-qt casserole dish. Brown ground beef and onion in a skillet over medium heat, stirring occasionally. Drain meat and mix with all other ingredients except 1/2 cup of cheddar cheese. Pour meat mixture into casserole dish. Top with the 1/2 cup cheddar cheese. Bake uncovered 30-40 minutes or'til hot and bubbly.
Zest the orange, cover and set aside for the frosting. Juice the orange, add the chopped apricots and mix with the orange juice, leave to soak for at least 3 hours. When ready to make the cake, preheat the oven to 300F and line the base of a 2lb loaf tin with parchment paper. Sift the flour together with the cinnamon, ginger, allspice, cloves and the baking soda into a mixing bowl. Add the brown sugar, chopped pecans, carrots and the apricots with the juice, (reserve 2 tablespoons of the orange juice), mix well. Beat together the eggs with the oil, add to the mix and mix again. Spoon into the prepared loaf tin and bake for 50-60 minutes. Test with a wooden skewer whether the cake is done, (it should come out clean and dry), otherwise cook a bit longer. Turn the cake out of the tin and let it cool until slightly warm. Mix the two tablespoons of Grand Marnier and the two tablespoons of the reserved orange juice, return the cake to the tin, poke holes in the top and drizzle the liquid over to soak up the juices. Beat together the cream cheese, confectioners sugar and the orange zest, taste if you find it sweet enough, if not, add more sugar. Take the cake out of the tin, remove parchment paper and spread the frosting on the top. Decorate with the halved pecans.
In a large bowl, whisk together vinegar, lime juice, olive oil, curry powder, maple syrup and salt. Add raisins, cumin, chickpeas, bell pepper, onion and cilantro and toss to combine. Spoon chickpea salad over salad greens and serve with pita chips on the side, if you like.
Wash the beans, trim the ends, and cut into 2" pieces. Arrange beans over vegetable steamer and place over boiling water. Cover and steam 5 minutes, until the green beans are tender crisp. Drain beans and set aside. Heat vegetable oil over low heat. Add ginger and garlic and saute 3 minutes ,or until tender. Add chicken stock, stir. Add beans, cook 4 minutes stirring occasionally.
Cook potatoes in boiling salted water until tender and drain in a colander reserving 1/4 cup of liquid. Let potatoes steam 3 minutes, shaking once, then remove to a serving dish. While potatoes are cooking, place oil, garlic and red pepper flakes in a small skillet and cook slowly over low heat until garlic is lightly browned. When potatoes are ready, cook spinach according to package directions. Add spinach, garlic-pepper oil (and some reserved liquid if needed) to potatoes, toss, season with salt and pepper and serve at once.
Combine ingredients and brush over the ham during the last hour of baking, every 15 minutes. Tent with foil until the last half hour.
Pour 1/3 cup pineapple juice, 1/3 cup lemonade, and 1/3 cup ginger ale into each of 4 large glasses. Add ice cubes or crushed ice, as desired. Garnish with fresh pineapple wedges.
In a large skillet, brown the sausage and Onions. Drain. Add Cream cheese and stir until melted and combined. Drain most liquid from the Rotel tomatoes and add with seasonings (to taste). Bake in serving dish at 350 F, approx 30 minutes. Best served with Fritos Scoops and Corn chips!
Place fish in a deep container/casserole. Add all A-mixture ingredients to the fish. If the mixture feels too dry, add 2 - 3 tablespoons of filtered water. Heat pan or wok. Pour in the oil and wait till it is really hot. Place fish 2 pieces at a time (for smaller fish, you may be able to place 3 pieces at one time). When the fish become golden brown, turn the other side till they're golden brown on both sides. Take out from pan or wok onto serving plate. Great when served with rice.
Pre-heat the oven to 400 degrees. In a mixing bowl combine the ground turkey, bread crumbs, and egg. Separate the meat mixture into 20 individual meatballs - it will be sticky. Before putting the meatballs on the pan, spray the baking pan with your favorite non-stick spray. Put the meatballs in the oven and set the timer for 15 minutes. Turn the meatballs over after 10 minutes so they brown on both sides. Heat pasta sauce in a sauce pan over low heat,. Boil the angel hair pasta in salted water for 2-4 minutes. Drain the pasta. For those of you counting points - for 10 points you get 5 meatballs, 2 oz(1/4 the amount cooked) of pasta and 1/4 cup pasta sauce. If you have points left over then top with a little bit of freshly grated Parmesan cheese and add a salad! Enjoy!
Heat the oven to 350°. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese. Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top. Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350° oven until heated through, 10 to 15 minutes. Makes 30 quiches.
Cut bacon strips into fourths. Combine remaining ingredients except cornflakes. Dip each piece of bacon in the milk mixture. Roll in the finely crushed cornflakes. Bake at 375°F on cookie sheet until crisp and brown, about 20 minutes. Drain well and serve hot. Makes about 40 pieces.
Combine Mayo, Cream Cheese, and Sour Cream in mixer on low speed. Mix in all seasonings. Add Spinach and Carrot on low speed to combine. Serve in bread bowl or with chips.
In a pan, put the rice, onion, garlic and italian seasoning. Crumble in the stock cubes. Pour the boiling water into the pan and stir to dissolve the stock cubes. Simmer, covered, over a low to medium heat for 20 minutes or until most of the liquid has been absorbed. Stir every 5 minutes or so, to stop the rice from sticking to the pan. Remove from the heat and let stand, covered, for 5 minutes. By this stage, nearly all the liquid should have been absorbed. Add salt and pepper to taste (bear in mind, the stock cubes contain quite a lot of salt). Serve hot or allow to cool and refrigerate. NB: If reheating this rice in the microwave, add a little water before reheating so the rice doesn't dry out.
Directions for mix: Mix all ingredients together well. Store in airtight container. Yield approximately 2 cups. Directions for beverage: In saucepan on medium heat, combine 2 cups of milk or milk substitute. (I have used rice milk and almond milk). Add approximately 2 tablespoons of prepared cocoa mix, more or less to taste. Stir with whisk until warmed. Do not allow to burn. Stir almond extract into the warmed milk mixture just before serving. Add cinnamon stick for garnish if desired. Yield: 2 servings.
preheat oven to 400. grease 12 muffin pan. Mix all ingredients & beat until smooth. bake for 25-35 minutes.
In a blender, add each ingredient in the order listed. Blend on medium speed until the ingredients are well mixed. Will keep well for several weeks in the refrigerator.
NOTE: The 1/2 pound (2 sticks) unsalted butter, must be kept melted and warm in the skillet. Let the chops come to room remperature before blackening. Combine the seasoning mix ingredients thoroughly in a medium-size bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (The time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each chop, dip it in the melted butter so that both sides are well coated, then sprinkle each side generously and evenly with the seasoning mix (use between 1/4 and 1/2 teaspoon on each side), patting it in with your hands. (If you lay the chop on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the chop. Wipe the surface clean after seasoning each chop. (Use any remaining seasoning mix in another recipe.) Immediately place the chop in the hot skillet. If the chop is very lean, pour about 1-teaspoon butter on top. (Be careful, as the butter may flame up.) If you cook more than 1 chop at a time, place each chop in the skillet before buttering and seasoning another one.Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes (the time will vary according to the thickness of the chops and the heat of the skillet or fire). Turn the chops over and pour about 1 teaspoon more butter on top of each, if needed. Cook just until meat is done, about 2 minutes more. Serve the chops crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chops. To serve, place 2 or 3 chops on each heated serving plate. If you use a serving platter, DO NOT STACK THE CHOPS. Some personal notes from Head Lizzard: If you do not have a heavy duty commercial range hood, capable of disposing of an incredible amount of smoke, DON'T cook this inside. If you live in an apartment, like I do, where your smoke detector is attached to a central fire system, you will very quickly become well known to all your neighbors, and your local firefighters. In all likelyhood you will also get to meet your landlord. A good, 40,000 BTU to 50,000 BTU barbecue will do a good job of providing sufficient heat. Be sure you have all your doors and windows closed, and invite your neighbors to the barbecue. This method generates a totally unbelievable amount of smoke. However, the results are worth it. Whatever you are cooking by this method, it is an entirely incredible taste experience.
The strength of the chili sauce will effect how hot this dish is. I recommend a sweet chili sauce for those who don't like it too hot. Place oil, ginger, garlic, tomato sauce and chili sauce in a pan on medium heat for 5 minutes. Add remaining ingredients and let it simmer on low for a few more minutes. Leave the sauce to sit while you prepare the fish. Chop the fish into approximately bite-size pieces. Sift the flour and cornflour into a bowl. Make a well in the flour and add the egg white and water. Mix to a smooth batter. Coat the pieces of fish with the batter. Heat oil in large pan and dip the fish into the oil. Cook the pieces for a few minutes each (cook many at a time). Heat the sauce back up. Once the fish is all cooked add the sauce to the fish in a large frying pan. Serve when hot. Enjoy.
To make centers, melt 1/2 bar (2oz) chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed. To make cake, heat oven to 400°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 1 bar (4oz) chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.
In a large salad bowl, mixed together mixed greens, mushrooms, zucchini and fruit. In a jar combine the dressing ingredients; cover and shake until combined. Pour over salad just before serving, toss to coat.
In a medium to large bowl, Combine sour cream,mayonnaise and cumin. Stir well. Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture. Stir with a wooden spoon (are whatever you have) til all is combined. Cover and chill for 2 hours or overnight. (overnight is what I do, the seasonings are blended in better) Serve with warm tortilla chips.
Press the cookie dough into a greased 9x13 shallow rectangle pan. Bake for 10 minutes at 350°F Remove from oven and allow to cool. In a saucepan, mix the water, sugar, and chopped berries. Bring to a boil and simmer for 3 minutes. Remove from the heat. Add the cornstarch and mix well. Allow to cool. With an electric mixer, blend the cream cheese and marshmallow creme. Spread the mixture on the cookie dough. Top with the sliced berries. Drizzle the pizza with the berry sauce. Chill until serving. Slice into pieces and serve.