HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Meat sauce: Saute onions and garlic until translucent. Add lamb and seasonings, incorporating into onion mix; brown. Drain off any additional fat the lamb throws. Add jar of sauce, balsamic, sugar and cayenne pepper. Season with salt and pepper to taste. Cheese sauce: Put basil leaves, garlic, olive oil and salt in a Cuisinart; pulse until pesto consistency. Stir pesto into cottage cheese, season with any additional salt and pepper to taste. Assembly: It's really up to you, I usually do meat- mozzarella -noodles -cottage cheese- noodles- meat- mozzarella- parmesan. Cover with foil and bake 20 minutes, then uncover and bake until golden and bubbly.
Combine the sangria base ingredients in a pitcher and chill until very cold. To serve, layer the fruits in the prescribed order. Gently fill with sangria and serve. TIP: Fruit quantities will vary depending on the glass, so do not take as gospel.
Preheat oven to 350*. Generously grease and flour (or spray) one 15.5" x 10.5" jelly roll pan. Mix sour cream, water and eggs in a large bowl. Stir in cake mix until moistened. You will notice the batter is rather lumpy and that's fine. Spread batter into pan. Drop pie filling by large spoonfuls onto batter. Bake at 350* for 25-30 minutes or until cake tests done with a toothpick. Sprinkle top of cake with sliced almonds and drizzle with glaze. To make glaze: Mix powdered sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over warm cake.
Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed chilies.Cut into 1-inch pieces. Place pork in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 4 T oil in heavy large wide pot over high heat. Working in batches and adding more oil as needed, cook pork until brown on all sides, about 6 minutes per batch. Using slotted spoon, transfer pork to large bowl. Reduce heat to medium. Add onions to same pot and stir until tender, about 6 minutes. Add garlic, oregano and cumin; stir 2 minutes. Return pork and any accumulated juices to pot; add stock, chilies and tomatoes with juices and bring to boil. Reduce heat and simmer uncovered until chili thickens and meat is very tender, stirring occasionally, about 2 hours. Season to taste with salt and pepper.
Steam the bok choy until wilted. After it cools, drain it and finely chop it. Make sure there is no excess liquid. Place bok choy in a medium sized bowl. Puree tofu and egg whites in a food processor. Add this mixture to the bok choy. Add scallions to bok choy mixture. Combine the remaining ingredients, except for the wonton wrappers, in a small bowl. Add this to the bok choy mixture and mix well. To form the dumplings: Put about 2 teaspoons of the bok choy mixture into the center of a wonton wrapper. Pull sides of dough up and pinch them together at three or four points, leaving the middle of the filling exposed at the top. Steam the dumpling over boiling water for about 4 minutes or until they look cooked through. When eating, you can dip these in a little soy sauce or other asian sauces.
Crumble matzos into small pieces in a mixing bowl. Hand whisk eggs well in a bowl. Pour boiling water over matzos to moisten, drain water once Matzos is soft and wet. Heat 8" frying pan with butter and oil - medium to medium high heat. Preheat oven to broil - 450 degrees. Pour eggs over matzos to coat all pieces. Pour matzos and egg mixture into the frying pan for 2-3 minutes or until firm (do not over cook). Place frying pan in the oven on the middle shelf making sure that the handle can take the heat or leave handle out of the oven. DO NOT close the oven door. Watch the matzo brie carefully, that it does not burn and rises evenly. Once the matzo brie finishes rising and turns golden brown (5-6 minutes), remove from the oven. Place a plate on the top of the frying pan an flip over onto the plate. Season with salt and pepper to taste and serve hot. For a sweeter version, omit the salt and pepper and top with your favorite jam or jelly.
Line bottom and sides of 9-inch (2.5 L) spring-form pan with parchment paper. Toast coconut in dry frying pan over low heat 5 to 7 minutes, stirring frequently until golden and fragrant. Set aside to cool. Stir together coconut, graham crumbs, and butter. Press onto bottom of prepared pan. Chill 15 minutes. Meanwhile, place sugar and lime zest in food processor; pulse on and off until well-mixed. Add cream cheese; process until smooth. Add avocado and lime juice; process until completely smooth. Pour cream cheese mixture over crust and smooth top. Cover; chill 6 hours or until set. Unclasp side of pan and remove ring. Carefully peel parchment away from side of cake. Place cheesecake on cake plate and mound berries on top. Garnish with lime slices and fresh mint, if desired.
Cream butter and sugar, add egg and soda thats been dissolved in the milk, then add bananas and dry ingredients and vanilla essence. Mix well. Bake in 8 inch square pan in moderate oven (350F or 180C) for 30-40 minutes or until skewer comes out dry. Ice with favourite icing. I use a chocolate butter icing.
Peel, Core and quarter apples. Place in crockpot add juice- Cook on High 4-5 hours or low overnight. Add vanilla extract cook on low 2-3 hours. Thats it! Serve hot w/ vanilla ice cream for a treat or cold as a side dish. I mix it with unflavored yogurt or oatmeal.
Preheat oven to 375. Grease and flour a cupcake pan. Toss blueberries with 1 tbs. flour. Mix together remaining flour, cornmeal, baking powder and salt. On medium-high speed, beat the 2 egg whites to stiff peaks. On low, beat in the extra egg and applesauce. Alternately beat in flour mixture and 1 cup milk. Fold in blueberries. Divide among the cupcake pan. Bake 25 minutes , until toothpick inserted comes out clean. Cool in pan for 10 minutes. Remove from pan and put them on a cooling rack. For the topping, mix confectioner's sugar, 1 tbs milk and lemon zest. Drizzle over completely cooled muffins. These bake wonderfully and are so much better for you than the high fat and calorie bakery muffins!
Mix all ingredients in a sauce pan, stir consistantly over medium heat until blended and heated through. Pour over grilled or baked salmon. Goes nicely with rice.
Place all ingredients into a glass jar and tightly seal the lid. Shake the jar really well to combine all the ingredients. Refrigerate until ready to use (can be kept in fridge for up to 3 weeks). Remove from refrigerator when ready to use, to serve at room teperature.
Position the rack in the center of the oven and preheat oven to 400°F To prepare the muffin tins, spray the indentions and the rims around them with nonstick spray or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet. Whisk the flour, sugar, pudding mix, baking powder, and salt in a medium bowl until uniform. Set aside. In a large bowl, whisk the egg, milk, melted butter, and vanilla until light and smooth. Stir in the butterscotch chips with a wooden spoon, then quickly stir in the flour mixture until moistened. Fill the prepared tins three quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until muffins are well browned with smooth round tops. A toothpick inserted in the center of one muffin should come out with a few moist crumbs attached. Set the pan on a wire rack to cool for 10 minutes . Gently tip each muffin to the side to make sure it isn't stuck. If it is, gently rock it back and forth to release it. Remove the muffins from the pan an cool them for 5 minutes more on the rack before serving. If storing or freezing, cool them completely before sealing in an airtight container or freezer safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.
Sift together flour, baking powder, salt and spices; set aside. Cream together butter and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add vanilla to banana mixture. Mix nuts with flour and add all at once to banana mixture, stirring gently to just combine Spoon batter into 6 greased 3-inch muffin-pan cups. Batter will be thick. Bake in 375 degree F. oven 20-30 minutes or until golden brown. Serve hot with homemade jam or jelly.
Stir together all ingredients. Spoon mixture into a lightly greased 8" square baking dish. Bake at 325 degrees for 30 minutes or until golden.
Heat oven to 350F Grease and flour 2 round layer pans, 8 or 9-inch . Combine all ingredients in large mixer bowl. Blend on low speed for 30 seconds, scraping side and bottom of bowl. Beat 3 minutes on medium speed, scraping bowl frequently. Pour into prepared pans. Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Cool, fill and frost with a Cream Fluff Frosting.
Cut chicken into bite size pieces. Place in slow cooker. Using a medium bowl, stir soup, flour and pepper until blended. Pour over chicken but DO NOT STIR. Cover and cook on Medium for 2 and 1/2 hours or on LOW for 5 to 5 and 1/2 hours or until chicken is very tender. Stir in peas and onions, pimiento, paprika celery salt, if desired and cayenne pepper. Cover and cook for 20 to 30 minutes or until vegetables are tender. Serve over rice or in patty shells. Serve with fresh fruit.
In a large bowl, add warm milk. Sprinkle yeast over milk and stir till yeast dissolves. Next add sugar, honey, salt, eggs, orange rind, and half of the butter and flour; beat well. Now mix in the remaining butter and enough flour to form a soft dough. Knead, cover and let rise about 1 hour till doubled. Mix the white sugar, orange rind and sliced almonds together, set aside. Divide dough in half and roll out into an 8 x 12-inch rectangle. Brush both dough rectangles with melted butter and sprinkle the orange sugar filling over top. Roll up from the long edge and slice into 1" pieces. The next step is to combine the honey topping ingredients into a small pot, bring to a rapid boil then pour into a 9x13-inch pan. Place all the sliced buns into the pan with the honey topping, the buns should just fit, cover and let rise 30 minutes, till doubled in size. Bake for 25 minute in a 375°F oven till golden. Upon removing from oven immediately turn the pan upside down onto foil. * Please Note* These buns are best if eaten the same day. Serve warm or at room temperature. Do not put in the refrigerator. *Rising time is included in preparation time (1 1/2 hrs).
Heat and stur sugar, syrup and water until sugar dissolves. When syrup boils, add butter. Stir ogten after 230 degrees. Add nuts at 280 degrees. Stir until hard crack at 305 degrees, then remove from heat and quickly stir in soda. Pour onto two buttered cookie sheets. cool then break up into pieces.
Drain and rinse the first 5 ingredients; transfer beans to a large soup pot. Add in remaining ingredients and mix well. Bring to a boil; stir occasionally. Lower heat, cover, and simmer for about 1 hour. Spoon into serving bowl and garnish with shredded cheddar cheese.
Preheat the oven to 200°C. Trim the stem of the cauliflower and remove the leaves, but leave the core in tact. Using a large knife, cut the cauliflower from top to base into three or four 3/4-inch-thick steaks. Season each steak with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a pan over medium-high heat. Sear the cauliflower steaks until golden brown, about 2 minutes on each side. Bring together the ginger, cumin, turmeric and mix in a tablespoon of olive oil. Brush or spoon the mixture on the cauliflower steaks. Place this on the baking tray and roast for around 15 minutes, until tender. Cook the quinoa as instructed, serve the cauliflower on top and garnish with the coriander and some mixed salad.
Preheat oven to 350. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.
In a medium saucepan combine 1 1/3 cups broth or water and kasha. Bring to boiling; reduced heat. Cover and simmer till all of the liquid is absorbed, allowing 25 minutes for kasha (15 minutes if you use buckwheat groats.). Meanwhile, in a large skillet melt margarine or butter. Add broccoli, onion, squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 minutes, or till vegetables are crisp-tender. Add kasha, basil, salt, and pepper. Remove from heat. In a small mixing bowl stir together ricotta cheese and egg. Spoon half of the kasha mixture into a lightly greased 1 1/2 quart casserole. Spread ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha mixture over ricotta layer. Cover and bake in preheated 350F oven for 25-30 minutes, or till cheese is melted.
Combine first 5 ingredients in a small bowl, and spread evenly over bread slices. Mix together chicken, salt, and pepper. Spread chicken evenly over bread slices; sprinkle with mozzarella cheese, bell pepper, and green onion. Bake at 350 degrees for 10 minutes or until cheese melts.
Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid. Preheat the oven to 350 degrees F. Spread thin coating of olive oil on 3-4 baking or cookie sheet pans, or reuse the same pan several times. Put the flat end of the eggplant down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 of the eggs. Add salt and pepper to season eggs. Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, then coat with bread crumbs and lay flat on baking sheet. Bake until golden brown, about 15 minutes. You may have to bake them in batches. Remove from the oven and cool to room temperature. Combine ricotta, remaining egg, garlic, basil, parsley, 3/4 of the mozzeralla cheese and 1/2 cup of the grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to taste. Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish. Top with remaining tomato sauce, mozzarella, and grated Parmesan. Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.
Bring the milk to a boil. Keep stirring on low flame till it is reduced to half the quantity. Heat ghee in a wok. Add sugar. Reduce the flame when sugar melts. Add the grated coconut and keep stirring it. Add the thickened milk and stir till the mixture leaves the sides of the wok. When cool, roll the mixture into ladoos (small round balls). Serve!
Stir peas into rice pouch. Heat in microwave according to package directions. Meanwhile, in a large skillet, cook and stir chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir rice mixture into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds.
In a medium bowl, whisk eggs just to blend. Gradually whisk in milk. Sift flour and salt into egg mixture and whisk until well blended and smooth. Whisk in all herbs. This is the first key to success- let the batter stand at room temperature for AT LEAST 30 minutes! While the batter is resting, preheat the oven to 450°F. This is the second key to success- the oven must be very hot! Re-whisk the batter before using and transfer to large measuring cup or pitcher with a spout so it will be easy to pour. Heat muffin tin with 12 muffin cups in oven for 10 minutes. This is the third key to success- the muffin tins must be very hot! Transfer drippings or melted butter to a measuring cup with a spout so you can easily pour it into the muffin tin. Pour about 1 tsp drippings or melted butter in each muffin cup. Return pan to oven for about 6 to 8 minutes. This is the last key to success- the fat must be very hot! Pour batter evenly into the muffin cups onto the hot fat. Bake until puddings are golden and puffy, about 12 to 15 minutes. Puddings will sink slightly in centre. Serve immediately out of oven while still hot.
Drain the chickpeas and add to a food processor along with the olive oil, tahini, lemon juice, garlic, salt and cumin. Process until smooth, adding additional olive oil (or water), as needed. Start with 1 tablespoon of sriracha and add to the hummus or more to taste.
1. Heat oven to 325 degrees. In a large skillet, heat 3 tablespoons oil and add onions. Saute until soft, about 10 minutes. Transfer to a bowl. Add bacon to pan and saute until fat is rendered and bacon begins to brown, about 3 minutes. Using a slotted spoon, remove bacon, leaving behind as much fat as possible. Add bacon to onions and set aside. In a freezer bag, mix together flour and pumpkin pie spice. Add 3 chops, seal and shake until chops are coated. Shake off excess flour and place chops on a plate. Flour remaining 3 chops and add to plate; reserve spiced flour. Return skillet to medium heat. Add chops 3 at a time, searing on both sides then transferring to a plate; reserve oily skillet. Peel, core and cut the apples in two. Slice each half into thin wedges. In an ovenproof pot (preferably glazed ceramic) 8 inches in diameter and 5 inches deep, layer ingredients compactly as follows: a layer of onions and bacon, 3 chops, a layer of apple slices, some more onions and bacon, the final 3 chops, a layer of apple slices, remaining onions and bacon, and a final layer of apples. Add spiced flour to oily skillet. If pan is dry, add a small amount of oil. Place pan over medium-low heat and whisk flour into oil to make a smooth paste. Slowly add apple cider, whisking until smooth. Bring mixture to a boil, then pour into pot, letting it filter slowly to bottom. Cover pot with a lid or waxed paper and foil. Place on a baking sheet. Bake until chops are tender and apples are very soft, about 3 hours. Serve hot.
Preheat oven to 350°F. Combine first 4 ingredients and make sure that they are well blended together. Press firmly onto the bottom and the sides of a 9" tart pan. Bake for 15 minutes or until golden brown. Remove from the oven and cool down completely. In a saucepan beat eggs and the egg yolk with a wire whisk until well blended. Gradually add 1 cup sugar, continue beating until well blended. Stir in the lemon juice. Cook on low heat (stirring consistently) for about 8 minute or until mixture is thick enough to coat back of a spoon. Remove from heat. Add cream cheese, two pieces at a time, beating until cream cheese is completely melted and mixture is well blended. Pour into the crust shell. Refrigerate at least 4 hours. I usually prepare it a day ahead. Serve as is or decorate with berries.
Mix the chicken with the hot sauce and garlic. Mix in the cream cheese until smooth. NOTE: all amounts are suggested; feel free to adjust to your personal preference. Put about a tsp into the center of a wonton, seal edges using a little water. Keep covered until all wontons are done. Heat oil to about 325°. Fry wontons, a few at a time, until lightly brown and crisp. Serve with bleu cheese or ranch salad dressing for dipping. NOTE: The filling can be made the day ahead and refrigerated, and the flavor intensifies.
TO make pastry: Combine flour and sugar together in food processor, then add butter and process until dough forms. Add a little water if necessary. Wrap dough in plastic and refrigerate for 30 minutes. To make filling: Combine sugar and ricotta. Add egg yolks one at a time. Mix until smooth. Add cinnamon and mix well. To make: Preheat oven to 200 Degrees Celsius. Roll out dough thinly and cut into 14 cm squares. Place a spoonful of mixture in centre of each square and fold over the corners, leaving some filling visible. Place cakes on buttered baking tray and bake 20 minutes until golden brown. To serve: Dust cheescakes with cinnamon and drizzle with honey. Serve warm.
Cut all ingredients together in a bowl except apples. Place apples in a glass baking dish. Stuff each of them as full as you can get them with the oatmeal mixture, sprinkling the remainder over the tops. Bake in a 425°F oven for 20 min or till very soft. Serve while still warm with vanilla or caramel ice cream.
Position oven rack in the center of the oven; preheat oven to 400°. Prepare muffin tins: spray indentations and the rims with nonstick cooking spray. In a bowl, whisk flour, sugar, cornmeal, baking soda, and salt until well combined; set aside. In a big bowl, whisk the egg and sour cream until smooth. Whisk in the tequila, orange juice, oil, lime juice, and zest until well blended. Stir in the flour mixture with a wooden spoon until incorporated. Fill muffin tins 3/4 full; if desired, sprinkle 1/8 teaspoon coarse salt over muffin top before baking (coarse salt gives the topping a little bite; if you don't like margaritas in salt-rimmed glasses, you probably should omit this). Bake for 20 minutes or until the tops are lightly browned and cracked. Set pan on wire rack to cool for 10 minutes; gently rock each muffin back and forth to release and remove from tin. Cool muffins for 5 minutes on the rack before serving. *Margarita Pumpkin Seed Muffins: add 3/4 cup toasted, shelled pumpkin seeds (pepitas) with the flour. *Sugar-Topped Margarita Muffins: omit the coarse salt; sprinkle the muffins with 1/2 teaspoon coarse or colored sugar before baking.
In heavy saucepan combine water, sugar, cornstarch, almond extract, brandy and lemon zest, stirring to dissolve completely. Add frozen berries and mix well. Cook over medium heat until mixture comes to a boil. Lower heat and simmer gently approximately 20-30 minutes until slightly thickened. Let cool then refrigerate.
Place the aluminum foil on the bottom of the sink and add baking soda and salt. Add your silver and fill the sink with hot water until all pieces are submerged. Let the pieces soak for 30 minutes. Note: My trays are bigger than my sink, so I turned the tray half way through. Remove the silver from the water and buff with a soft cloth.
Cream butter, sour cream, vanilla persimmon pulp, sugar and eggs together. Add flour, baking powder, salt and mix well. Mix topping ingredients and set aside. Spread half of the batter into a greased tube pan; sprinkle half of topping mixture over batter. Spread remaining half of batter into pan and add remainder of topping. Bake at 350 degrees until done about 30 minutes but this will depend on the moisture content of the persimmons.
Pre-heat oven to 180*C/375*F. Butter a shallow 1 1/2 litre baking dish. Place half the bread cubes in the prepared baking dish. Mix the remaining cubes with 2 TBS of melted butter and set aside. Spread the apple slices over the bread cubes in the baking dish. Stir together the sugar, cinnamon, nutmeg, water, lemon juice, lemon rind and the remaining 5 TBS of butter. Stir until sugar is dissolved. Pour evenly over the apples, then top with the reserved bread cubes. Bake in the pre-heated oven for 30 to 40 minutes, or until the apples are tender and the bread is well browned. If it is browning too quickly, cover lightly with foil. Serve warm or cold with cream or ice cream.