HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a blender and blend well (or in a mason jar and stir up sweetened condensed milk as it will settle at the bottom, and then put lid on it and shake like crazy!). Store in the fridge. Will keep for approximately two weeks. Variations: a) Add 1 Tbsp cocoa and 1 tsp almond extract for a chocolate almond flavor. b) Add 1 tsp almond extract and 1/2 tsp orange extract for cappuccino. c) Add 1/2 tsp cinnamon and 1 tsp almond extract for amaretto. d) Add specialty flavor syrups (from specialty coffee shops and the like) as needed for additional flavors. Please note that so far I've only tried the vanilla - and it's wonderful! Enjoy!
Preheat oven to 400. Arrange squash in a single layer on a baking sheet. drizzle with oil stirring to coat. Bake for 1 hour 20 minutes until tender and beginning to brown, stirring every 20 minutes. Transfer squash to a bowl. add juice, sugar, brandy, 1 tbs butter, cinnamon and salt. Mash with a potato masher until combined and fairly smooth. Stir in currants. Spray an 8 inch square casserole dish with cooking spray. Scrape squash mixture into it. Combine flours in a small bowl, and cut in chilled butter until it resembles coarse meal. Stirl in pecans. Sprinkle over sqash mixture, bake at 400 for 30 minutes.
Measure all ingredients into the baking pan of your ABM, in the order recommended by the manufacturer. Set it for Basic Cycle, or for Basic Dough, and when the dough completes, shape, and place in a loaf pan. Set in a warm place, and allow to rise for 45 minutes, or until doubled in volume. Set oven for 350, and bake for 35 minutes, or until the loaf sounds hollow when you knock on the bottom. Enjoy!
Place milk, berries and ice cubes in blender. Blend 30 seconds until thick and smooth. Pour into tall glasses. Top each with ginger ale and stir.
Cook the pasta while making the sauce. Gently heat a large saute pan over medium heat for about 1 minute. add 1 TB of the olive oil, the onion, the garlic, the rosemary and the red pepper flakes. Sautee until the onions are starting to soften, about 5 minutes. Add the mushrooms and cook until the onions are starting to brown and the mushrooms have released their juices and have softened, about 8 minutes. Add the chickpeas and break the plum tomatoes into pieces with your hands. Add them to the pan along with their juice and the diced tomatoes. After the tomatoes have cooked for about 5 minutes add the artichoke hearts. Stir and cover until the artichokes are heated through and the tomatoes are just beginning to thicken. Add the sugar and salt, stir and cook gently over medium-low heat for about 10 minutes stirring now and then. Add the final TB of olive oil after you've turned off the heat and stir it inches. Serve over Penne sprinkled with the Romano.
Mix the first six dry ingredients together in mixing bowl. Mix the last four wet ingredients together in large separate bowl. Blend well. On low speed on your mixer, add dry ingredients in three separate batches. After the last batch is added, mix about five minutes more, using a spatula to clean the sides of the bowl from time to time. Preheat oven 350*. Spray Pam on all sides and bottom of 9X13 pan. Sprinkle a little flour over the Pam to prevent batter from sticking. Bake about 45-50 minutes in the middle rack of your oven. If you touch the middle of the cake and the dent comes back up, the cake is done or insert toothpick and if it comes out clean it is done. There will be a slight crispyness on the edges. This cake freezes well. Cool for at least 10 minutes. Note: You may use muffin pans and fill a 1/4 measuring cup. Make sure you use Pam and flour in the muffin cups before you fill. Bake about 15 minutes. Makes about 36. Servings are for cake.
Combine and refrigerate. Can be made 1 day in advance. Could add a little fresh mint or olive oil when ready to serve.
Pork -- In a large saute pan add 1 tablespoon butter, 1 tablespoon olive oil and heat to medium. Season the pork loin well with salt and pepper and sear on medium heat until golden brown on all sides. Just a minute or less per side. Crock pot -- Add the pork to the crock pot. To the pan with pork drippings add the apple cider and just deglaze the pan and stir/scrape up all the drippings with a spatula. Add immediately to the crock pot. Add everything else to the crock pot, vegetables, seasoning, butter, apples, pears, wine, onions, sweet potatoes, etc and just cook. Cook -- 8-10 hours on low or 6-8 hours on high. Enjoy -- Slice thin and serve. You can thicken the sauce if you want with a little slurry of corn starch and water but I find that the potatoes and pork soak up most of the juices. The onion and apples are sweet and everything is just perfect. Just a small salad.
Preheat the oven to 350°F. Grease a 9-inch round cake pan and dust with flour. Combine the flour, baking powder, and salt in a medium bowl. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla and coconut extract (if you are adding it). Turn the mixer to low speed and add half of the flour mixture. Stir in 1/2 the cream of coconut. Stir in the remaining flour mixture until just combined. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for about 10 minutes; invert it onto a wire rack to cool completely. Make the glaze: Whisk together the remaining cream of coconut and cocoa until smooth. Place the cake, still on the rack, on a rimmed baking sheet. Pour the glaze over the cake, letting it drip down the sides. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.
Cut cheese into thirds and arrange evenly on the bottom of an 8X8" dish greased with butter. Drop eggs on top of each piece of cheese and pour sour cream, diluted with the milk, around the eggs. Sprinkle with salt and pepper. Bake at 350 degrees for 20 minutes. Sprinkle with parsley and serve on toast.
Mix yogurt and soda together, then set aside. Beat wet ingredients together. Mix together, alternating flour and yogurt mixtures. Put half of the batter in prepared 8x8-inch pan. Sprinkle half of the cinnamon mixture over batter. Add remaining batter, then sprinkle remaining cinnamon mixture over top. Bake in 350 oven for 45 minutes.
Preheat oven per cornbread package directions. Fry ground beef and drain. Mix green chillis into ground beef. In a separate bowl, mix Jiffy cornbread and mexican cornbread with 2 eggs and cream corn, then add milk starting with about 1/2 cup just enough to mix and have a thick textured batter. Pour 1/2 of the cornbread mix into a caserole type dish or cake pan, pour ground beef on top of batter and top with both cheeses, then pour remaining batter onto that. Bake in oven per directions on cornbread package. (About 400 degrees for 25-35 minutes, but keep checking because oven times always vary greatly).
Brown the ground venison, drain, and set aside. Puree the morel steams with a little of the beef broth and set aside. Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in corn starch; cook for 1 to 2 minutes. Add in morel steam puree, browned venison, beef broth, cream cheese and heavy cream; bring to a simmer and cook 10 to 15 minutes. Season with thyme, salt, and pepper before serving.
Put the stock into a large pan and bring to the boil. Separate the stem of broccoli from the tender florets. Chop as much of the stem as you can and boil for 2-3 minutes along with the onion before adding the florets. Lower the heat to medium and cook for 8 minutes, put a lid on the pan but leave a gap. Remove from the heat, remove the bay leaf, add the cheese and blend until smooth using a hand or jug blender. Add the salt, pepper and lemon juice, taste and adjust seasoning if necessary and serve with a nice bit of bread.
Heat oven to 350°F In large bowl, combine all crust ingredients; mix well. Press in bottom of ungreased 13x9-inch pan. Bake for 8 minutes. Cool for 10 minutes. Meanwhile, in same large bowl, combine condensed milk and water; blend well. Add pudding mix; beat 2 minutes with electric mixer at medium speed. Refrigerate for 5 minutes. Fold whipped topping into thickened pudding mixture. Spread over cooled baked crust. Refrigerate about 1 hour or until filling is firm. Spoon strawberry pie filling over filling. Cover; refrigerate at least 1 hour or until serving time. If desired, garnish individual servings with chocolate dipped tree-shaped pretzels. Store in refrigerator.
Preheat your oven to 350°F. Mix seasoning and coat the tenderloin. Sear the filet on 4 sides on a grill pan for 2 min each. Finish in oven for 6 more minutes for medium rare.
Prepare all 3 boxes of pudding mix in same bowl as instructed on the box. Let pudding chill in the refrigerator for 15-20 minutes. Mix tub of Cool Whip and cream cheese with an electric mixer. Mix until smooth and creamy. Once pudding mix is set, add the pudding and condensed milk to the Cool Whip and cream cheese mixture. Mix all together with electric mixer. Slice bananas into 1" slices. Squeeze a small amount of lemon juice on the slices to prevent browning. Use a 13x9 pan. Layer cookies, pudding mix, bad banana slices. Make 3 layers. End with pudding layer. Top with extra cookies and design with Cool Whip can. Refrigerate approximately 1.5 hours.
Press half the bread cubes into the bottom of a lightly oiled 3 1/2- to 4-quart slow cooker. In a medium-size saucepan, heat the milk until hot, but do not let it come to a boil. Remove the pan from the heat and set aside. In a large mixing bowl, combine the pumpkin, brown sugar, bourbon, vanilla, spices, and salt. Blend well, then slowly add the hot milk, stirring constantly. Carefully pour half the pumpkin mixture over the bread and push the bread pieces down beneath the mixture to moisten them. Repeat with remaining bread and pumpkin mixture. Cover and cook on Low for 3 hours, until firm. Turn off the slow cooker and let the pudding sit, covered, for 20 minutes before serving.
In a mixing bowl, cream butter and sugar. Add corn syrup; mix well. Beat in eggs, one at a time. Combine dry ingredients. Stir dry ingredients and milk into batter, alternating. Stir in nuts. Spread into greased 10 inch springform pan. Bake at 325 for 55-60 minutes, or until tests done. Cool completely. For ganache, bring cream to a boil. Stir in chocolate until smooth. Cool until of desired consistency. Remove sides from brownie pan. Place a wire rack over waxed paper; place brownie on rack. Pour ganache over the brownie, let it drip down the sides. Let stand until set, then cut into wedges.
Combine first four ingredients put in a large sauce pan. Bring to a boil. Reduce heat and simmer for 20 minutes. Drain liquid. Serve with melted butter.
Mix milk and pudding together until just slightly thickened. Add remaining ingredients until thoroughly mixed. Chill. Serve with fruit.
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside. Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add thechicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
Mix all dry ingredients together using a large whisk. Mix the wet ingredients together. Gently combine but don't overmix. Cook as your waffle maker directs. Sprinkle with powdered sugar (my daughter). Cover with toasted nuts, bananas, and real maple syrup (Me!). Pour on log Cabin (my son) and Michele's Maple Cream Syrup for my husband!
Grease the bottoms of three 8-in. square baking dishes. Line with waxed paper and grease the paper; set aside. Place almond paste in a large mixing bowl; break up with a fork. Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy. Stir in flour and salt. In another mixing bowl, beat egg whites until soft peaks form. Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff). Divide dough evenly into three portions, about 2/3 cup each. Tint one portion green and one portion red; leave the remaining portion white. Spread each portion into a prepared pan. Bake at 350° for 13-15 minutes or until edges are golden brown. Immediately invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely. Place green layer on a large piece of plastic wrap. Spread evenly with 1/3 cup apricot preserves. Top with white layer and spread with remaining preserves. Top with red layer. Bring plastic over layers. Slide onto a baking sheet and set a cutting board on top to compress layers. Refrigerate overnight. In a microwave-safe bowl, melt chocolate. Remove cutting board and unwrap dessert. Spread melted chocolate over top; let stand until set. With a sharp knife, trim edges. Cut into 2-in. x 5/8-in. bars. Store in an airtight container.
Put the ice aside in a container or pitcher that can withstand the hot tea without breaking and put it in the fridge while you're brewing. Heat the 40 oz. of water in a pot, but not to a boil. It should be able to produce steam, but should not be boiling (boiling water overbrews green tea). Place the teabags in the hot water, and allow them to brew for 1 to 2 minutes while maintaining the current heat (hot but not boiling). Do not let the tea brew too long or it will end up too bitter. Remove the tea bags from the pot, remove the pot from the heat and stir in the cup of cane sugar. It will dissolve almost instantly into the tea. Allow it to stand for a minute as your retrieve the container/pitcher. Carefully pour the brewed tea into the container. It will melt most of the ice instantly, evening out the temperature so that the tea does not damage the container. Chill the tea further before serving.
Wash and cut end of green beans. Bring to boil a pot of water and salt it as this is the only time to really flavor the green beans -- Boil them for about 8-10 minutes then drain water. In a separate pan -- put olive oil and butter -- medium heat as not to burn. Pour green beans, shallot- sliced thinly, pre-sliced mushrooms and garlic and sautee for about 5 minutes! You can add more garlic if you want! Make sure green beans are still firm.not to mushy. Add some more seasonings to taste after you are finishing the sautee as this will bring out the water from the mushrooms and the sweetness of the shallot ! Enjoy!
Preheat oven to 350 degrees F. In a mixing bowl, combine first amount of butter, brown sugar and flour. Press this mixture evenly into an ungreased 13x9 baking pan. Bake in preheated oven for 20 to 25 minutes, until crust is golden. Place baking pan on a wire rack to cool while you make the filling; leave oven on. In a medium-sized saucepan, heat milk and the 2 tbsp butter over medium heat, stirring constantly, until thickened-- it will take anywhere from 5 to 10 minutes. Spread this over baked crust in baking pan and bake for 12 to 15 minutes, or until golden; remove from oven but leave oven on. Sprinkle the chocolate chips evenly over top; return to oven for 2 minutes, or until the chips soften and are shiny. Remove from oven (turn oven off now) and spread the chocolate evenly; then sprinkle the Skor bits over the chocolate, pressing down with a very light touch to embed the Skor bits into the chocolate. You could cut them into bars right away, but they will cut easier if allowed to chill in the refrigerator for at least a few minutes. Best served at room temperature, not cold.
In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or 'stir'. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn't leave any dough on your fingers. Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size. Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn't shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it's nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes. In the meantime, slice the cheese into thin slices and melt the butter. Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes. Cut 1-inch slices 3/4s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted. Serve immediately.
Heat oven to 350°F. Toast almonds for about 10-15 minutes or until golden. Remove and cool. In the meantime, cook rice mix in chicken broth, orange juice, and water until done. Let cool. Rinse kidney beans. In small bowl, mix together mayonnaise, salt, And both peppers, set aside. In large bowl, combine cooked rice, kidney beans, eggs, onion, jalapenos, mayonnaise mixture, and almonds. Mix well and chill for 2 hours.
Place salmon in shallow dish. In bowl, combine maple syrup, soy sauce, lime juice, and spices. Pour half over salmon and turn to coat. Cover and refrigerate for 30 minutes, turning once. Place salmon on foil-lined rimmed baking sheet. Roast in 450C (230C) oven, brushing halfway through with remaining marinade, until fish flakes easily when tested, about 10 minutes. Broil until glazed, about 3 minutes.
In a bowl, combine beef, bacon, onion, salt and pepper. Shape into four oval patties; brown in a skillet over medium heat. Remove patties and keep warm. Drain all but 1 tbl drippings; saute green pepper and onion in drippings until tender. Add tomatoes, bay leaves, sugar, celery salt, salt and pepper. Combine water and flour until smooth; add to tomato mixture, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Return patties to gravy. Reduce heat; cover and simmer for 30 minutes. Uncover and simmer 10 minutes longer. Remove the bay leaves.
Grease an 18cm round dish and place a greased circle of paper in the base. For the caramel, cream brown sugar and 2 tablespoons butter and spread over base. Arrange a slice of pineapple in the centre with half circles around it. Fill spaces with cherries. For the cake mixture, beat 60g butter and sugar to a cream. Add egg and mix carefully without beating. Add the sifted dry ingredients alternately with the milk and mix. Pour mixture over caramel and fruit. Cook on MEDIUM-HIGH (70%) for 6-7 minutes or until just firm in the centre. (I had to put mine on for an extra 2 minutes and 50 seconds, it will vary according to your microwave). Allow to stand for 2-3 minutes before turning out onto a plate. Serve hot with custard or cream, or warm for morning tea.
Heat oven to 425 degrees. Brown meat in oil, add onion and green pepper. Cook until meat is browned and onion is transparent. Add rest of meat filling ingredients and mix well, and pour into a 9" pie pan. Mix topping, beat about 20 times, then knead 8-10 times to smooth dough. Roll out to fit pie pan. Place on meat mixture and make slits on top in the dough. Bake 15-20 minutes, or until lightly browned. Let stand 1-2 minutes, and then invert over serving dish and cut into wedges.
Place a large stock pot filled about 3/4 way full with water over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save/freeze for making chicken stock. Using kitchen shears or knife to separate the wings at the joint. Add chicken and other ingredients except the flour to boiling water. Return to boil and cook 15 minutes with top partially covering stock pot. Adjust temperature as necessary to prevent boil overs. While chicken boils combine ingredients for your sauce in a small pan over low to medium low heat stirring often. (Adjust flavorings as you like or you can always use your favorite bottled buffalo wing sauce.) Once sauce is warm you can turn to low or off if you prefer. It will easily reheat when the wings are ready. Drain wings in colander shaking to remove excess water. Let sit for a few minutes or pat dry with a towel. They need to cool a little before placing in a plastic bag with flour and spices. While wings dry and their temperature cools combine flour and other spices in plastic bag. Add wings to mixture and shake to mix to add a light coating of flour. I have found that the flour helps add crispiness and gives the sauce something to soak into. Note it doesn't have to look like fried chicken coating, just a dusting. Now open plastic bag and pour in about a 1/4 cup of your sauce that has cooled down. Shake bag again to evenly coat. Line a sheet pan with aluminum foil lightly sprayed with cooking spray. Arrange chicken wings on pan and let sit in refrigerator for 30 minutes to an hour to allow flour to adhere to chicken. Set oven to broil on HIGH. Remove wings replace aluminum foil lining on sheet pain and transfer wings to the clean sheet of foil. This helps prevent any burning smells while broiling. Place wings in oven on middle rack and broil on HIGH for about 20-30 minutes per side for a total of an hour. Just keep an eye on them and you will know they are ready when they turn golden brown. Pour desired amount of sauce in a large bowl and add chicken wings to coat in sauce and serve while still warm with blue cheese dressing, carrots, and celery.
Combine all ingredients except the beets on a bowl and whisk to form. an emulsion. Add the beets and toss gently to coat the beets. Cover and marinate in the refrigerator for 24 to 48 hours, tossing occasionally. Serve chilled or at room temperature.
Saute first 5 ingredients in olive oil in a large skillet or Dutch oven over medium-high heat 3 minutes. Add tomatoes, basil, oregano, salt and pepper; stir well. Bring mixture to a boil; reduce heat, and simmer 1 minute. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Serve hot.