HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. Melt butter in large microwavable bowl. Stir in sugar. Quickly add eggs and beat until well blended. In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Have a round tart tin ready. Roll out the puff pastry until it is slightly larger than the tin. Set aside. Melt butter and pour into the base of tin. Sprinkle the butter with the demerara sugar. Place the banana slices in to look nicely arranged around the whole base of the tin. Now place the puff pastry on top of the banana mixture, tucking in the excess around the sides; you want the fruit to be sealed. Bake in a medium to hot oven for 12 minutes. To serve, turn upside down on a serving plate so that the banana and toffee sauce is now showing. Serve hot with ice cream. Enjoy.
Cook pasta according to package directions. Drain and then stir in 1 oz oil to coat pasta. While pasta is cooking, melt butter in a medium sauce pan over low heat, then add heavy cream. Increase heat to medium-high stirring occasionally and when the mixture begins to bubble, add in the Parmesan cheese and blend until the cheese has melted. Add in lemon juice and lemon zest and stir. Season with black pepper and salt to taste. Add cooked pasta and mix well. Bring sauce back to just under a boil and then serve. You may wish to garnish your pasta dish with some additional Parmesan cheese, parsley, or even a couple of capers. This dish does not re-heat well, so plan on enjoying this dish in one setting.
Filling: 2 eggs 1 1/2 cups brown sugar 1/2 cup oatmeal 1/4 tsp salt 1 tsp vanilla 1/2 cup chopped walnuts 1/2 cup raisins Crust: Cut butter into flour until crumbly. Press into 9x9" buttered pan. Bake at 350F for 15 minutes. Filling: Mix filling ingredients. Pour over partially baked crust and return to oven for 20 minutes. Cool before cutting.
In a saute pan on medium, melt unsalted butter; stir in 2 Tablespoons of the sugar. Simmer, stirring occasionally, until butter and sugar begin to turn golden brown and caramelize. Add pear slices and cook slowly over low heat to tenderize and caramelize, stirring gently occasionally. Watch carefully to prevent burning. Arrange caramelized pears in short crust pie shell. Mix together eggs with the remaining sugar, cream, ground almonds and pear brandy, if using. Pour mixture over pears. Preheat oven to 410 degrees Fahrenheit (205 degree Celsius) . Bake for about 25 minutes. Rest for three to five minutes before serving. Serve with rich custard or vanilla ice cream.
Put celery, tomatoes, cabbage, onions, and peppers through food chopper. Mix together. Add 1 cup kosher salt with 2 quarts cold water. Let stand overnight in cool place. Next morning drain well. Put 2 quarts vinegar to 2 lbs sugar, mustard seed, and celery seed on stove to boil; boil for 10 minutes. Pour over chopped vegetables. Pack in jars and seal.
Microwave beans until tender. Remove skins from beans. Cut zucchini in half lengthways. Using a small spoon scoop flesh out leaves 1cm thick shells. Microwave zucchini until just tender. In a fry pan add a little oil and stir fry garlic & onion. Add beans, reserved zucchini flesh and tomato's. Stir until hot. Add vinegar and herbs. Divide bean mix between zucchini shells, sprinkle with a bit of Parmesan and bake for 15 minutes.
Sliced peaches and drop into a pot of boiling water for a few seconds- just to blanch them so the skins will come off easily, not to cook them. Pull off the skins and set them in the bottom of your bowle pitcher in a layers, sprinkling with sugar for each layer (one peach per layer)-amount is to taste, but probably 1 rounded Tbsp per peach is a good guess. Cover and chill bowle pitcher 24 hours. Have a decorative bowl filled with ice that your bowle pitcher will sit in to keep cool. Nestle the bowle pitcher in the ice bed and pour in the chilled wine and the champagne. Stir gently with a ladle and serve.
In a small bowl, stir together flour, baking powder, soda, salt, ginger and cinnamon. Set aside. In large bowl, beat together egg and milk. Stir in molasses, then oil. Add flour mixture and stir just until combined. Pour a quarter cup of batter per pancake onto griddle. Cook on first side until puffed, full of bubbles and dry looking around edges. Turn and cook until second side is browned.
Cook the basmati rice, according to package directions. While rice is cooking, heat oil in skillet, add mustard seeds and when they start to sputter, add cashews. Cook until cashews are lightly browned. Add onion and jalapenos. Cook until onion is golden. Add tumeric, chili powder and salt. Cook 1 minute. Add carrots and 1 tbsp water. Cover and cook until carrots are soft. Add lemon juice, stir and then fold in peas and rice. Serve with cilantro leaves sprinkled on top.
Mix drained noodles with eggs, cream cheese, cottage cheese, applesauce, raisins, sugar and spices. Melt butter in a 9x13" baking dish. Add noodle mixture. Cover and bake at 350 for one hour. Uncover and bake 30 minutes longer.
Combine mayo, honey mustard, relish, s alt and pepper, and mix well. Then stir the tuna into this mixture. Finally, fold in all the veggies. If you like, season to taste with some more salt and pepper. Mmmmmm!
Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another. Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking. Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 15-20 minutes or until hulls are tender. Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls to make the grape puree. Measure 4 1/2 cups of puree into a generously-sized pot. If the measure comes up a little short you can add a small amount of water. Add lemon juice and corn syrup. Bring to a boil. Add sugar. Bring to a full, rolling boil. Cook for 2 minutes. Remove from heat. Pack in 1/2 pint or pint jars, seal, and process in boiling water bath for 10 minutes. Use on waffles, pancakes, french toast, etc. or stir into hot cereal.
For the cake: Preheat oven to 400 degrees and grease a 13 by 9 inch baking pan. In a medium bowl stir together flour, baking soda, cinnamon, and salt, set aside. In a large mixing bowl with an electric mixer on medium speed beat together butter, oil, sugar, eggs, milk, water, and vanilla. On low speed gradually add flour mixture and beat until blended. Pour into prepared pan and spread evenly. Bake until toothpick inserted into the center comes out clean, about 20 to 25 minutes. Make the icing while the cake is baking. For the icing: In a medium saucepan stir together milk and cocoa. Add butter, heat until butter is melted, stirring constantly over medium heat. Gradually stir in powdered sugar and vanilla. When the cake is just out of the oven spread icing over and sprinkle with pecans. Let cake cool completley on a cooling rack.
In a heavy 3-quart saucepan combine sugars, corn syrup, water, and a dash of salt. Cook and stir until the sugars dissolve. When syrup boils, blend in butter. Stir frequently after mixture reaches thread stage and candy thermometer registers 230 degrees. Add peanuts when temperature reaches soft-crack stage, 280 degrees. Stir constantly until temperature reaches hard-crack stage, 300 degrees. Remove from heat. Quickly stir in soda and mix well. Pour onto buttered 15 1/2 x 10 1/2 x 1" baking pans. As candy cools, stretch it by lifting and pulling with two forks from edges to make it thinner. Break into pieces and cool.
Cook pasta, only al-dente. You will be cooking it in the oven, so you don't want to overcook it. Rinse with cool water and drain well. Return to pan with a little butter to prevent sticking and set aside. Pre-heat oven to 375 degrees. Melt 6 Tbs. butter over medium heat in large saucepan. Add flour, salt, black pepper, dry mustard, and paprika. Stir constantly for 3 minutes. Add milk, whisking constantly for 10 minutes, or until sauce thickens. Remove from heat. Remove 1/4 cup of the sauce and slowly stir into your beaten egg to temper the egg. Add the egg mixture to the sauce. Add 4 cups of the shredded cheese to the sauce, return pan to heat, stirring until cheese is melted. Pour sauce over pasta. Pour 1/2 of the pasta into a 9 X 13 casserole dish, then sprinkle with 1/2 of the remaining shredded cheese. Repeat with the remaining pasta and cheese. Melt 2 Tbs. butter and combine with your bread crumbs. Sprinkle on top of pasta. Bake at 375 degrees for 30 minutes, or until top is bubbly and starting to brown.
Heat all ingredients in 1-quart saucepan over low heat, stirring occasionally, until warm.
Into baking pan measure flour, sugar, baking powder, soda, salt and cinnamon. Add applesauce, eggs, yogurt, mashed bananas, vanilla and nuts. Insert pan securely into unit; close lid. Select "Quick Bread Cycle" setting (mine has an 85 minute cycle); press Start. The "Complete" light will flash when bread is done. Using hotpads, remove pan from unit and remove bread from pan. Let cool for 10 minutes.
The night before, soak the rice with the 50 grms. cinnamon stick in lukewarm to hot water. Next day add the almonds and the presoaked fresh grated coconut and process together in blender. Cook the sugar and water together to make a syrup. Let it boil until syrup consistency. Mix everything together and add enough plain water to serve about 24 people (2 gallons perhaps? Mexican recipe does not specify). Taste as you go. Optional: Make it creamy, if you wish, by adding undiluted evaporated milk to personal taste. Can also add some vanilla extract to your personal taste. (I like with vanilla). (This is the original recipe and is typical of the state of Campeche in Mexico. I posted an easier one in the"talk" section, but I'd say this is the real mccoy.).
Pour about 2 tablespoons of olive oil in a pan, add onion, celery and garlic, cook until onion is soft. Add crab, wine, Worcestershire sauce, water, stuffing mix, chicken stock and paprika. Stir to combine, stuffing mix should have fluffed up a bit. Don't worry if some of the breadcrumbs still feel hard, as it finishes softening during cooking time in the oven. Pound chicken with a meat mallet to flatten about 1/4 inch. Divide stuffing mixture evenly among chicken breasts. Wrap fillet over stuffing and secure with tooth picks. Place in a lightly oiled oven dish and drizzle a little butter over breasts. Bake for 45-55 Min's on 180c depending on oven. Hollandaise. Pour mix into saucepan, add wine, lemon juice and milk (whatever the amount says on the back of the pack remember to deduct some milk for the wine and lemon juice.) whisk to mix. Stir over heat until mixture thickens add Gruyere and stir until melted. Note: If you want to make fresh hollandaise you can I used a packet for ease and quickness. I have a recipe for hollandaise under Stuffed Fish Rolls With Asparagus Hollandaise just minus the asparagus and you have your basic hollandaise sauce.
Pour apple cider in cooker. Place turkey breast in cooker breast side up. Add Bay leaves. Combine remaining spices and rub over turkey breast. Cook on low for 4-5 hours, checking temp on turkey breast to ensure its done.
Sprinkle the fish fillets with salt and arrange in a flat-bottomed bowl or pie plate. Pour on the lemon juice and let it sit. In a shallow, ovenproof casserole, heat 3 tablespoons of the oil. Add the potatoes in layers and sprinkle each layer with salt. Turn the potatoes to coat with the oil and saute over medium heat for 2 minutes. Stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and saute for 2 minutes more. Cover and cook over medium-low heat until the potatoes are almost tender, 15-20 minutes, lifting and turning the potato mixture occoasionally. Preheat the oven to 375 degrees F. Drain the fish and arrange over the potatoes. Drizzle the remaining 2 tablespoons oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika. Bake for about 15 minutes, until the fish is just cooked through. Serve right from the casserole dish or transfer to dinner plates and arrange the potato mixture around and over the fish. Sprinkle with parsley and serve.
Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake. Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.
Preheat oven to 350 degrees. Place the fillets in an oven proof baking dish. Sprinkle with salt and pepper. Set aside. Char the bell peppers using either a gas range burner or the broiler. Quickly place in a paper bag to steam. Remove when cool enough to handle. Remove the skin and seeds and chop. Coat a nonstick skillet with cooking spray. Saute the onion and garlic until onions are wilted. Add the peppers and tomatoes and cook stirring over high heat for 3 minutes. Stir in the tarragon and vinegar. Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until the fish is just opaque. Serve immediately.
Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand about 8 minutes or until foamy. Combine flour, Italian seasoning, garlic, salt, and 1 Tbsp of the olive oil in your Kitchenaid (or stand mixer). Stir in yeast mixture. Knead 1-2 minutes or until dough is smooth and elastic, and cleans the sides of the bowl, adding additional flour, (1 tablespoon at a time), as needed. Pour the remaining 1 Tbsp olive oil on your hands, and pick up the dough and rub your hands over it to coat. Place the ball of dough into a plastic grocery bag and let it rise in warm place 30 minutes or until doubled in bulk. (up to two hours). Punch down dough. (at this point you can place back in the grocery bag and refrigerate up to a day ahead. Just let it thaw to room temperature before continuing). Determine the size pie you would like; If you like a thick crust, go for a smaller size, a thin crust, a larger pie. or make small individual pies. Place baking stone on the bottom rack of oven and preheat to 500°F Sprinkle your work surface with flour. Place the dough in the center and using a rolling pin, roll out dough until it reaches your desired thickness. Sprinkle the peel with cornmeal. Carefully place the dough onto the peel. Follow directions for your individual recipe. **NOTE**: If you do not have a peel, you can roll the dough out, then place it onto a baking sheet that has been lined with parchment paper Load it up with toppings and place it in the oven. *OR* if you have a stone, invert the baking sheet, and place the parchment paper onto the backside of the baking sheet. Load it with toppings then slide the pie and parchment paper carefully onto the baking stone using the baking sheet as a peel. NOTE: To make 2 round crusty Italian loaves, divide dough in half, place on a peel dusted with cornmeal and cover for 30 minutes to rise. Uncover, place in oven, and bake at 375°F for 25-30 minutes.
Preheat oven to 150 degrees. In a large skillet, over medium-high heat, cook the bacon until very crisp and it has rendered its fat. Remove the bacon with a slotted spoon to a paper towel lined plate. Transfer the bacon grease into a heat same bowl or cup and set aside. Add a tablespoon of the reserved bacon drippings back to the skillet. Add the onion and cook until softened and translucent. Toss in the garlic and cook for 15 seconds. Removed the onions and garlic to a large bowl to cool. Once the onion has cooled add in the crispy bacon and the remaining ingredients for the steaks. Mix until combined. Form into 8 equal patties, formed into an oval shape, and place on a cookie sheet. Place cookie sheet into the oven and cook 35 minutes. Remove from the oven and cover with foil. Allow to set until ready to serve, or at least 10 minutes. Meanwhile start the gravy, return the large skillet to the burner. Add 2 tablespoons of the reserve bacon grease to the skillet. Add the onions and mushrooms and cook until the mushrooms are browned and the onions have softened. Add the garlic and flour and stir until the vegetables are coated in flour. Add the wine and stir to combine well, reduce the heat and simmer 2-3 minutes. Whisk in the beef broth slowly. Continue to simmer until it is the desired consistency. Note: Gravy will be thick. If you like thinner gravy use less flour. Serve over the steaks.
Preheat the oven to 220°C/425°F. Grease a small baking tray. In a large bowl add flour and salt, then sprinkle over the easy blend yeast. In a saucepan, heat butter, milk and sugar together until the butter has melted and the milk is just warm. Stir milk mixture into the flour and beat well until smooth. Knead onto a lightly floured surface for 5 minutes. Then place in an oiled bowl covered with oiled cling film and leave to prove for 1 hour or double in size. Turn out dough and divide into 12-14 pieces. Knead into long even finger shapes and leave to prove for 20 minutes in a warm place or until well risen and puffy. Bake in the oven for 15-20 minutes or until well risen and golden brown. Make up the thick icing and coat the tops of the fingers in pretty colours. ENJOY!
Bake biscuits according to package directions. While biscuits are baking start browning sausage. In a mixing bowl combine eggs dry mustard and pepper. Add egg mixture to the browned sausage and cook until eggs are done. After biscuits have cooled cut them in half and spread with butter. Sprinkle buttered biscuits with garlic salt (DON'T add the salt to the eggs while they are cooking, the salt will make the eggs rubbery). Cut cheddar cheese slices into fourths. Put one fourth of cheese slice on bottom half of biscuit. Spoon a small amount of cooked egg and sausage mixture onto the bottom half of each biscuit (on top of cheese). Place another fourth of a cheese slice on top of the egg and sausage mixture (putting the cheese on this way "glues" the sandwich together when it is reheated). Place top of biscuit onto sandwich. Wrap each sandwich in wax paper and put them in large freezer bags. Place them in the freezer. To reheat, leave sandwich in wax paper and microwave on high for approximately one minute to a minute and a half.
Peel potatoes and cut them into 2 or 4 pieces depending on their size (bigger pieces will need more time to be done). Boil potatoes into salted water for 30 minutes (they'll be easier to mash if overcooked). Drain water and let them chill. Meanwhile, take duck legs off their fat and separate meat from bones and skin. Rinse and dry parsley. Chop it. Heat a pan over medium-low heat, fry duck meat with a little bit of duck fat from the can. Add parsley and leave for 10 minutes stirring often. Mash potatoes (you can use a a food mill or potato ricer, if you don't have any use a potato masher or heavy fork.) Pour mashed potatoes into a pan heated over low heat. Add butter, cream, nutmeg, salt and pepper. Stir well. You can use either an ovenproof dish or individual round pastry cutters. Whatever you're using grease it with a little bit of butter and add a layer of duck topped with a layer of mashed potatoes. Grate Comte cheese and sprinkle on top of duck parmentier. Heat oven on grill position and bake for 10 minutes or until cheese has a golden color. Serve right away with a salad. (If you used individual round pastry cutters, separate melted cheese with a knife and carefully take cutter out.).
Ok. So. This is time-consuming but totally totally worth it. First you have to sweat the eggplant. Slice the eggplant into thin slices and layer the slices in a bowl after salting them generously but carefully. Try to make the salt evenly distributed. After they're salted, cover and set aside. While the eggplant is sweating, work on the sauce. Add some olive oil to the pot and heat. Then add in the chopped onion and garlic and a dash of salt. Cook until the onions soften a bit. Chop some of the basil leaves and add into the onion mixture. Stir, then add in the chopped fresh tomatoes, not the canned. Cook down until the tomatoes soften. Add salt to taste. Finally, add in the San Marzano tomatoes. Mix in sugar to taste. You want the sauce a bit on the sweet side, but not actually fully sweet. Just somewhere in between. Simmer for about 30 minutes. While the eggplant is still sweating/your sauce is cooking down, prep the cheese. Slice the mozzarella ball into half then into thin slices, should be about 12 or so total. Get out a bowl of all purpose flour for dredging. Check your eggplant. there should be a pool of water at the bottom of the bowl, and the slices should have softened. You can choose to either pat the eggplant dry or not, I haven't found it to make a big difference other than that it's easier to coat it in flour before frying. Get out your favorite large frying pan, fill that boy up with olive oil, and turn the heat up to medium high. Dredge each slice of eggplant in flour and fry until golden. If they get a little darker, it's ok. Set each fried slice aside. I like to put them on paper towels to get some of the extra oil out. Once they're done, it's time to actually build the dish. Layer the slices, sauce and cheeses in a baking pan. I usually do the eggplant, sauce, parmesan, then mozzarella. You should be able to do two layers. On the top layer, add in single basil leaves between the basil slices. Bake at 350 for about 30 to 40 minutes, or until the cheese is bubbly and browned. Let cool for about 10 minutes. Eat. :).
Saute rice in olive oil for 3 minutes. Add onion, peppers, tomato, garlic,& chicken broth. Bring to a boil. Season with salt, pepper, chili pepper,& cumin. Cover and simmer until rice is tender and liquid is absorbed, approximately 20- 25 minutes.
Preheat oven to 400° F. Thaw pastry according to package directions. Unfold pastry onto floured surface. Cut each sheet into three strips, following the fold lines, then cut each strip into 5 pieces. You should then have 30 pieces total, using both pastry sheets. Place on parchment lined baking sheets, 15 pieces per sheet, and brush top with egg. (Don't let egg drip down sides of pastry, because that will stop the dough from expanding as it bakes.) Bake pastries at 400° F for 15-18 minutes until well puffed and golden brown. Cool on wire racks. Split the pastries in half, place on ungreased cookie sheet split side down, and bake once more at 400 degrees for 3 minutes to crisp the bottoms. Fill each set of layers with your choice of fillings or sandwich spreads - I recommend ham salad, any cheese spread, traditional sandwich fillings, or roasted vegetables. SANDWICH SPREADS RECIPES SUGGESTIONS: Cottage Cheese Sandwich Spread. Creamy Cheese Spread. Crunchy Thyme Chicken Sandwich Spread. Curried Chicken Sandwich Spread. Egg Salad Sandwich Spread. Ham, Cheese and Corn Sandwich Spread. Hummus Sandwich Spread. Olive Spread. Pimento Cheese. Shrimp Salad Sandwich Spread. Spinach Pesto Spread. Tofu Egg Salad Sandwich Spread. Turkey Cucumber Sandwich Spread. Wild Rice Chicken Sandwich Spread.
Mix the orange slices and the orange juice in a blender and liquefy. Add the whey protein and blend, then add the water, ice cubes, and flaxseed oil and liquefy.