HumbleIntelligence/food-ner-1-Million huggingface dataset:
(feel free to omit anything you dont care for and replace with something else if you wish, like crasins). Preheat oven to 325 degrees. Butter 1 10-14 inch deep pizza pan. Mix brownie mix according to package directions along with the coffee crystals that have been disolved in the liqueur. Spoon out onto the pizza pan and spread evenly. Mix together the toppings and sprinkle evenly over the top of your"pizza. "Bake for around 25 minutes-test with a tooth pick.
Preheat oven to 350 degrees. Spray Fluted pan with vegetable oil. For cake,Place cake mix in a large bowl. Then in a small bowl whisk water, peanut butter and eggs until well blended. Stir in peanut butter into cake mix. Mix 2 minutes till well blended. Pour half of the batter into prepared pan. Melt chocolate stir into remaining batter. Drop batter by spoonfuls onto batter in pan and swirl into first batter. Bake 50-55 minutes or until cake is done. Cool for 15 minutes. Invert onto a cake dish. Cool 30 minutes. Glaze- Blend peanut butter and 2 tablespoons milk until smooth Add powdered sugar and mix till smooth. Drizzle over cake. Sprinkle with nuts.
Remove turkey from brine. Rinse, and set aside in roasting pan. Preheat oven to 400. Place bread cubes in large bowl and set aside. Heat butter in skillet and saute onion, apples, celery, and garlic until tender. Transfer to bowl with bread cubes. Add nuts, all seasonings, and enough broth to moisten. Mix well. Brush turkey with 1 tsp oil. Stuff turkey with half of stuffing. Pour beer over top and baste with syrup or honey. Cover turkey in foil and place on lowest oven rack. Baste with honey or syrup every half hour or so. Bake 4 hours, or until meat thermometer indicates 180-190 degrees. Take a large sheet of foil and butter or spray with pam. Lay strips of bacon two across with ends overlapping. Spread remaining stuffing over bacon, leaving approximately half an inch of exposed bacon at each end. Using foil to help, roll into stuffing log, place in baking dish, and place in refrigerator. During last hour of turkey cooking, remove log from refrigerator and remove foil, set aside to use as cover. Cook log for 30 mins covered in foil, then roll the log so underside of bacon is exposed. Cook for 30 more minutes Finally, remove foil covering and cook for ten mins, assuring bacon crispness. (Cooking the stuffing log can also be done after turkey is removed and other dishes are cooking). Pour broth from roasting pan into pot and drain with gravy strainer. Boil and add flour in small increments until desired thickness is reached.
Combine yogurt,peaches,honey, milk and vanilla in blender. Add crushed ice and process until smooth.
Preheat oven to 325 degrees F. Spray 2 donut pans with cooking spray; set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine yellow cake mix, eggs, pineapple juice, coconut milk and vegetable oil until batter is thick and smooth, about 2 minutes on medium speed. Spoon or pipe batter into prepared pan, filling only about 1/2 way up the sides. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely. Melt the yellow and light cocoa candy melts according to instructions. Dip each donut into the melted yellow chocolate, dipping them deep enough to just fill the center. Remove and place on a wire rack set over a baking sheet. Let set completely. Transfer melted light cocoa candy melts to a small squeeze bottle or pastry bag fitted with a small tip. Pipe crossing lines onto each donut, about 4 going in each direction. Top with pineapple top cutouts.
Slice apples into small wedges. Layer in bottom of bowl around the edge to form a scooped out center look. Place washed spinach leaves in center of apple wedges. Add a handful of washed red grapes. Sprinkle with crumbled feta cheese to desired amount. Top with Strawberry Balsamic Dressing.
Heat oven to 375°F. Generously grease the bottom only of an 8 or 9 inch square pan. In medium bowl, blend the ingredients for the cake EXCEPT for the peaches. Blend at low speed until moistened. Beat 1 minute at medium speed. Pour batter into prepared pan and arrange the peach slices over the batter. In a small bowl, mix the topping ingredients until crumbly. Sprinkle over the peaches. Bake at 375F for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool 30 minutes. Cut into squares and serve warm with either ice cream or fresh whipped cream.
Combine the flour and backing powder then sift into a large mixing bowl. Make a well in the middle of the flour mix with your fingers. In another bowl add the egg and beat with a handmixer for 10 seconds to airate. Pour the egg into the well you made earlier and slowly add buttermilk while mixing (with an electric handmixer) the flour and egg from the inside of the bowl towards the outer bowl. Mix until all is combined. Melt the 80g of butter and add to the mixture with 2 tablespoons of sugar, blend until mixed. Break the Ricotta into bite size chunks by hand and add to the mixture. Mix with a wooden spoon and place into the fridge for 30 minutes to rest. (The resting step is important don't miss it). While the batter is resting, peel and quarter the Apples. Cover the base of a frypan with 150g of sugar and place over heat,add the apples and a knob of butter. Heat until apples are cooked and sugar has caramalised. If needed add a little water to slow down the caramalisation process. When the resting and apples are complete, heat a frypan to low heat and coat with a knob of butter so your pancakes won't stick. Cook pancakes on each side till golden brown. Combine 2 pancakes and some of the caramalised apple to serve.
Boil sugar and water together. Let cool. Combine all other ingredients in a large pitcher. Add sugar syrup, stirring to combine, and pour into clean sterilized bottles for storage. Age for a month.
Measure flour, salt, baking powder, and soda into a sifter. Cream butter or margarine with sugar until well blended in a large bowl: beat in eggs and vanilla. Sift in flour mixture, adding alternately with sour cream to make a thick batter. Drop by by rounded Tablespoonfuls, 4 inches apart, on greased cookie sheets; spread into 2 inch rounds; sprinkle with cinnamon-sugar. Bake in hot oven (400°F) 12 minutes, or until lightly golden around the edges. Remove from cookie sheets; cool completely on wire racks.
Place the potato in a large pot of lightly salted water. Cook until soft, drain and put through a ricer (food mill) Allow to cool. In a large bowl, incorporate the potato, egg, cheese and seasonings. Add the gluten free flour to the potato mixture. Mix to form a smooth but slightly sticky dough. Do not overwork the dough. Cover and refrigerate for 30 minutes. Divide the dough into 4 equal portions. On a lightly floured surface, roll the dough into 1/2 inch thick "ropes." Cut each into 1 inch long lengths. Roll each into a ball; then roll each dumpling over the back of a fork to make indents, forming a shell shape. Cook in simmering lightly salted water for 4-5 minutes (the dumplings will rise to the surface) When done remove with a slotted spoon; gently rinse with cold water. When cool add a touch of oil to prevent the gnocchi from sticking together. Unused portions can be frozen for future use. Tip - as a main dish we fry diced bacon, onions and minced garlic in butter until crisp. Add the gnocchi and saute until lightly brown. Top with melted butter and fresh chopped basil leaves. Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".
In a large, heavy frying pan, combine pork with cold water and heat to boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf. Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden.
Heat oil in a wide frying pan over medium-high heat. Crumble noodles (do not use seasonings); add crumbled noodles with almonds and sesame seeds to hot oil. Cook, stirring until browned (3 to 4 minutes). Lift out mixture from frying pan; drain. In a salad bowl, combine noodle mixture, chicken, cabbage and onions. Season with salt to taste. Mix together ingredients for Rice Vinegar Dressing and pour over salad; toss lightly until well coated. Serve within 1 hour of mixing.
Soak red mung beans in cold water overnight to rehydrate. Boil rehydrated mung beans, white onion, and garlic in water or vegetable stock for 1 hour or until beans are tender. Add liquid smoke, fermented black beans, and jackfruit. Simmer for 20 minutes or until jackfruit is fork tender. Season with salt if needed.
Sift first 3 ingredients together in Large bowl (#1). Mix next 5 ingredients in Smaller bowl (#2). Slowly mix Bowl #2 ingredients into Bowl #1 until well blended. Mix in 2 cups of Raisins (and 1 tablespoons Caraway Seeds, if desired). Pour into 9" greased and floured round cake pan and shape into round loaf. (Note: Batter will be sticky.). Sprinkle the top with Cinnamon and/or Sugar, if desired. With a sharp knife, make an "X" in the top of loaf. Bake for 50-55 minutes at 350 degrees. When toothpick comes out clean, the bread is done.
Sift all dry ingredients together in a large bowl. Using a fork, two knives, your fingers or a pastry blender, cut the lard into the flour mixture until the lard is completely incorporated to small pea sized pieces. *Work quickly, as it is important that the lard stay cold, and not begin melting. Cold lard means flaky pastry. Melt-y lard means mushy gross pastry. Keep that in mind.*. In a small bowl, beat egg and vinegar with a 1/2 cup of cold water. * The egg will help to "raise" the dough as it cooks. Not everyone uses egg in their pastry. I do. This is why you WON'T fail here.*. Drizzle your COLD water/ egg mixture (remember the cold lard?) into the flour/ lard and using your free hand and a fork, "pull" the dry ingredients from the outer edge of the bowl towards the drizzle of liquid. When you have gotten all the Egg/ water in, squish the dough down lightly to "force" the dry and wet together more. * Do this without kneeding. Don't kneed. I forbid this action.*. Flip the dough over, exposing the dry bits on the bottom of the bowl. Drizzle a small portion of the left over cold water to dampen the dry ingredients. Fold the dough over on itself 1 time, and push firmly into the bottom of the bowl. * remember what I said about kneeding? Still don't do it.*. Using your fingers, imagine a 'cross' on the top of the dough, marking four (4) sections apart. Lay out four (4) sheets of plastic wrap, and place one (1) section of the dough on each sheet of the wrap, wrapping tightly, and squishing into a disc. Put in the fridge for at least 30 minutes to 'refirm' the lard. When your dough has solidified again, but you can still roll it, unwrap your plastic wrap, and lay it out flat. Place another piece of plastic on top, sandwiching the dough between them. Using your rolling pin, simply turn, roll, turn, roll until you have the size/ thickness you like. * Because you used the plastic wrap, you also don't have to scrape a bunch of sticky pastry dough off your counter or table. Awesome.*. I included "Cooking" time as the "Fridge" time.
Preheat oven to 350 degrees. Combine chicken, cream cheese and onion. Wrap chicken mixture into about 12 warmed tortillas. Lay the enchiladas in a rectangle pan. Combine soup, chilies, cumin, salt, sour cream, and milk. A blender makes this sauce creamy and smooth, but is not necessary. Pour soup mixture over enchiladas. Cover with foil and bake for 30 minutes. Remove foil, cover with Monterey jack cheese, and return to oven until cheese is melted.
Combine all ingredients in crock pot. Cover and cook on high for 15 minutes. Turn on low, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely. Pack nuts into glass jars and decorate with bows for holiday gifts. Note: The number of servings is a estimation, it will depend on the size jar you use. I estimate that you can probably get 4 servings from most jars, because I don't think you would use large jars for this.
In a shallow 3-qt casserole, mix tomato sauce, jam, vinegar, chili powder, thyme and ginger. Rinse chicken and pat dry; add to sauce and turn to coat. Bake in a 400A° oven, basting occasionally, until meat near bone is no longer pink; cut to test after 45 minutes of baking. Salt to taste. Spoon rice on to a platter. Top with chicken, sauce, and onions.
PREHEAT oven to 350°F SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan. ADD tomatoes, sugar, mustard, salt and pepper to oven bag. Squeeze oven bag to blend in flour. Pound steak to 1/8 to 1/4-inch thickness using a meat mallet or rolling pin. Cut steak in 4 pieces. Add steak to oven bag. Turn oven bag to coat steak with sauce. Arrange steak in an even layer in oven bag. CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. BAKE 45 to 50 minutes or until steak is tender.
Preheat oven to 350 degrees F. Stir together oats, muffin mix, flour, soda and salt; Set aside. In a separate bowl, beat together butter and brown sugar. Beat in egg and vanilla. Stir in muffin mix mixture. Drop by rounded teaspoonfuls onto non-stick or lined cookie sheets and bake for 10-12 minutes or until cookies are golden. Let cool slightly and remove from cookie sheet. Makes about 16 cookies.
In a large skillet, cook Italian sausage, onion, and garlic until sausage is browned and vegetables are tender; drain. Separate one egg and set aside yolk. In a mixing bowl, add egg white and remaining eggs; beat gently. Stir in sausage mixture, spinach, cheeses, salt, and pepper. Line a 10-inch pie plate with bottom pastry. Pour filling in to pie crust. Top with upper crust; seal and flute edges. Cut slits in top crust for steam to vent. Combine water and reserved egg yolk; brush over top crust. Bake at 375 degrees for 50 to 60 minutes or until golden brown; may need to cover crust edges with foil if looks like it is getting too brown. Let stand 10 minutes before serving.
Heat pan over medium heat, add 1/3 of the lamb and using olive oil spray, cook for 3-5 minutes or until browned, then transfer to plate and repeat with remaining lamb in two batches, spraying more oil if required. Saute onions, cook stirring for 2 minutes or until onion is soft, then add garlic and curry paste, cook stirring for 3 minutes. Gradually stir in stock and tomatoes, return lamb and any juices to pan, bring to boil, reduce heat to medium low, cover and simmer, stirring occasionally for 1 hour. Remove lid, simmer uncovered, stirring occasionally for 30 minutes or until lamb is tender and sauce reduced and thickened slightly. Remove from heat, stir in spinach, cover and stand for 1 minute or until spinach just wilted. Serve with rice in bowls, spoon over lamb curry and sprinkle with coriander and serve.
Bring a pot of salted water to a boil. Drop in potatoes. Cook until tender but firm, about 15 minutes. Transfer potatoes to a large bowl and mash unil smooth. Mix in remaining ingredients. Cover and refrigerate 8 hours or overnight. To warm, preheat oven to 350f. Lightly grease a medium baking dish. Spread mixture into dish; bake about 30 minutes. Garnish with chives if you like.
Cream shortening, sugar, and eggs. Add honey and extract, mix well. Add baking soda and one third of the flour. Mix well then add another third of flour and mix well. Add last third of flour and mix well. Add the nuts and mix. Grease cookie sheet and bake for 8-10 minutes in a preheated 350 degree oven. Cool slightly before removing cookies from cookie sheet. ENJOY!
Preheat oven to 400°F. Rinse fillets, pat dry with paper towels. Saute onions over medium heat until tender. Add celery, carrot, and pepper. Reduce heat to medium low, cover and cook for 5 minutes, until vegetables are tender. Increase heat to medium-high, stir in thyme and cook until all moisture is absorbed. Stir in 1 tablespoon parsley. Spoon an equal amount of stuffing into center of each fillet. Roll lengthwise and seal with a toothpick. Place filets, seam side down, into coated casserole dish. In small bowl combine cheese, mayonnaise, and mustard. Spread over fish, sprinkle with lemon juice. Bake 20 minutes until the fish flakes easily with fork.
In a large Dutch oven, melt the butter and then saute the onions and celery over medium heat, allow to soften, about minutes. Add the potato and add only enough chicken broth (or water) to barely cover. Cook until the potato is just barely tender. Add the basil, oregano, celery salt, pepper, salt, paprika and Tabasco sauce. Layer the fish and shellfish on top. Add just enough chicken broth (or water) to cover. Cook only until fish barely flakes. Add the cream, and then fill the pot with the milk. If you think you're going to run out of room in the pot, skimp on the milk, not the cream. Allow the chowder to warm through. Keep on a bare simmer until serving or refrigerate and slowly heat up before serving. Notes & Tips: Movita Boucoup recommends using at least two, 1/2 pound of each seafood selection in addition to the white fish. She strongly recommends scallops and lobster. Don't use any fish with a dominant flavour such as salmon, sardines, clams, etc. Water is traditionally used in chowders such as this and will taste just fine if you opt for that instead of broth. If using broth, it is recommended using a sodium reduced variety. If you're using canned and don't have enough, you can make up the difference with water. The chicken broth adds just a bit of richness to the chowder. Chowder is best on the second day, so when entertaining, make it the day before. To rewarm, put the pot on low and allow 45 minutes it to heat through. Do not allow the chowder to boil; low heat is key. You will notice that the spices seem to sit on top of the chowder. When you serve, give a little stir and then scoop; just the right amount of spice will come up with the ladle.
Cook sugar and water in heavy medium saucepan over low heat until sugar dissolves completely, swirling pan occasionally. Increase heat and bring to boil. Cool completely; chill until cold. Blend lemon juice and mineral water into syrup. Transfer mixture to ice cream maker and process according to manufacturer's instructions just until mixture starts to freeze and thicken. Transfer 3 tablespoons to small bowl. Add egg whites and whisk until thick and foamy, about 2 minutes. Return mixture to ice cream maker and continue processing to desired consistency. Turn into a bowl and freeze 3 hours. Serve in chilled glasses.
-Preheat oven to 350F, grease a 9 inch round cake pan. - In a medium sized bowl mix together 1 cup yogurt and 1 teaspoon baking soda. (The mixture will instantly volumize). - In another large bowl, combine 1/4 cup softened butter and 1 cup brown sugar and mix until will blended. Blend in the egg with an electric mixer and mix well. Add the dissolved coffee to the mixture. Blend well. Next, mix in 2 teaspoons baking powder. Blend in ONE cup of the flour. Mix well. Now, add half of the yogurt mixture. Mix well. Add the last 1/2 cup of flour and the last of the yogurt mixture and mix together well. - Pour half of this mixture into your greased pan. - Mix together the ingredients for your filling and topping. Sprinkle half of your filling mixture on top of the batter in the pan. Spread on your remaining batter out of the mixing bowl and spread evenly. Next, top with the remaining topping mixture and bake at 350F for 35 minutes, or until knife comes out clean. ENJOY!
Cook bacon in large skillet over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add apple slices; saute 4 minutes. Remove from heat. Spread mustard on cut sides of bread. Place 2 cheese slices on each bottom bread piece, top with 4 to 5 apple slices, then 3 bacon slices. Top each with 2 more cheese slices, then bread pieces. Press sandwiches lightly to compact. Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 large nonstick skillets over medium heat. Add 2 sandwiches to each skillet. Cover skillet; cook until bottoms of sandwiches are brown, pressing with spatula to compact, about 5 minutes. Turn sandwiches over; cover and cook until brown on bottom and cheese melts, about 5 minutes. Note: Use a panini press for step 4 if you have one. Enjoy!
In a skillet, melt 2 tablespoons butter over medium heat. Season chicken with salt and pepper; cook chicken in skillet until well browned and no longer pink in the center, about 20 minutes, turning several times; remove to a plate. Add remaining 1 tablespoon butter to skillet; stir/saute onion and mushrooms for 5 minutes, until soft; remove and add to chicken. Add wine, broth, salt to taste, and rosemary to skillet; increase heat to medium-high and boil until liquid is reduced by half, about 5 minutes. Whisk in the mustard and parsley; return chicken and vegetables to pan; simmer over low heat to reheat, 5-10 minutes. Garnish with rosemary sprigs and serve.
Melt butter in a large saucepan. Add sugar and salt. Blend in corn syrup and milk, stirring constantly. Cook and stir over medium heat to 245 degrees on candy thermometer. Remove from heat and stir in vanilla. Pour into greased 9 inch square pan. Cool thoroughly. Cut into small squares and wrap in waxed paper.
Soak dried chillis in hot water for 15 minutes. While the chillis are soaking, put garlic, galangal, lemongrass, lime peel & coriander root into a mortar (or electric grinder) & pound well. Put shallot, red chillies & shrimp paste into mortar & pound until smooth (and there are no lumps).
Combine all ingredients in a large sauce pan. Simmer over medium-low heat, stirring constantly for 5 minutes. Cover and reduce heat to low. Allow to simmer for 10 -15 more minutes. Stir once or twice durring simmer. Use on Pizza or as a dipping sauce for bread sticks. Store in a tightly sealed jar in the refrigerator for 2 weeks. *Fresh herbs may be substituted at (generally) twice the listed amount. We have experimentd with fresh herbs and have had inconsistent results, so we have stuck with dried.
Butter one side of each slice of bread. Turn them butter down side on waxed paper,saran wrap or something on the counter. Spread with mustard then layer with ham and Brie. Top with a slice of sourdough, butter out. Heat pan or griddle to medium heat and grill sandwiches. When brown to your liking, turn them over and grill again.
In a small saucepan, begin to melt the butter. Once the butter has melted add in the flour to creat a rue base for the sauce. Add the cup of milk and begin to whisk to mix in the rue. Add in salt, pepper and ground cinnamon to taste. Add in the shredded cheese blend. (store bought blend works just as well as freshly shredded cheese). Turn heat on simmer and let sit until thickened.
To Make the Cake:. Preheat oven to 350°F Grease 13x9-inch baking pan; set aside. Beat cake mix, pumpkin, mayonaise and eggs in large bowl with electric mixer on medium speed until well blended. Pour into prepared pan. Bake 32 to 35 minute or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack. To make the Frosting:. Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftovers in refrigerator.