HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°F Grease or line 12 cup muffin pan. In a large bowl, combine oats, sour cream, sugar, oil, egg and rind. In a separate bowl, stir flour with flaxseed, cinnamon, baking powder, baking soda and salt. Stir all but 2 tbsp of this mix into the oat mixture. Toss frozen blueberries with reserved 2 tbsp flour mixture. Fold blueberry flour mixture into batter until just mixed. Divide among muffin cups. Sprinkle each with additional oats. Bake in preheated oven 23 - 25 minutes or until golden and top springs back when lightly pressed. Cool on wire rack.
Trim the fat from the edges of the steak, leaving a layer 1/4 inch thick, then slash the layer of fat at 1-inch intervals. In a small bowl, using the back of a spoon, mash together the garlic, anchovy paste, olive oil, and pepper until smooth. Rub into both sides of the steak. Cover and let stand at room temperature for 1 hour. When steak is close to be being done standing, make the sauce: In a saucepan over medium-low heat, combine the potato and chicken broth. Bring to a simmer and cook, uncovered, until barely tender, about 10 minutes. Add the bell pepper and cook until heated through, about 3 minutes more. Drain, reserving the broth. You should have 2 to 3 Tbs. In a food processor, with the motor running, drop the garlic cloves through the feed tube and process until chopped. Add the cherry peppers, pimiento pepper, potato and bell pepper, thyme, vinegar, and hot pepper sauce. Proces until smooth. With the motor running, slowly add the olive oil, 1 Tb at a time, and process until the mixture thickens. Transfer to a bowl and whisk in the reserved chicken broth. Season with salt and pepper. Cover and refrigerate until serving. Prepare a hot fire in a grill. Position the grill rack 4 to 6 inches above the fire. Place the steak on the rack and sear, turning once, until nicely browned, about 1 minute on each side. Using long handled tongs to hold the meat, sear the edges. Then grill over a medium-hot fire (move the steak to the edge of the fire or raise the grill rack), turning once, 16-20 minutes total for medium rare, or until done to your liking. Transfer to a cutting board and cover loosely with aluminum foil. Let rest for 5 minutes. Cut meat from the bone, then slice the meat across the grain and serve on a warmed platter. Pass the sauce at the table.
Preheat oven to 350 degrees Fahrenheit. Grease a bundt pan. Mix all ingredients, except currant jelly, with an electric mixer. Pour batter into prepared pan. Bake 30-45 minutes or until toothpick comes out clean. Melt current jelly in microwave; brush on outside of cake while warm.
Blend honey with the coffee, cream, kirsch, sugar and spices. Sift the flour with the baking powder and soda; add it to the first mixture. Beat until smooth. The dough should be sticky. Put into a well-buttered 15x10 baking pan, spreading evenly to the corners. It should be about 1/4 to 1/2 inch thick. Bake at 350 for 30-40 minutes. Cut into bars.
Place the flour, sugar and baking powder in a food processor and process to combine. Add the butter and process until the mixture resembles fine breadcrumbs. With the motor running gradually add the water and vanilla and process until the mixture comes together to form a smooth dough. Wrap in plastic wrap nd place in the fridge for 30 minutes before using.
In a large sauce pan, sautee the shallots & garlic in the olive oil. Add water,chicken base, tomatoes, beans, diced chicken, rosemary, basil and oregano to pot. Season with black and red pepper. Bring to boil. Add pasta and cook 12 minutes. If the soup seems too thick for your liking add more water. Add spinach and cook until wilted. Serve topped with freshly grated Parmesan cheese.
Preheat oven to 180°C (350°F) and grease a deep 22cm-round cake pan, then line the base and sides with baking paper. Mix the cream and liqueur together until combined. Beat the eggs and sugar together in a large bowl with electric mixer for about 5 mins or until thick and creamy. With motor running, gradually beat in the barely warm chocolate until fully combined. Using a metal spoon, gently fold in the cream and liqueur mix. Pour into your prepared pan and place in a baking dish then pour enough boiling water into the dish to come halfway up the side of the pan. Bake for 30 mins covered loosely with foil, then discard the foil and cool in pan. Turn cake onto a serving plate, cover and refrigerate overnight.
Preheat oven to 350 degrees. Generously grease a 10-inch x 15-inch jelly-roll pan. Cream the sugar and butter together until fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the flour, salt and vanilla, and beat until well-mixed. Spread the batter in the prepared pan and using a knife or spatula, score into whatever size bars you desire. In the middle of each of the bars, put about a tablespoon of the pie filling (doing this as neatly as possible makes for a prettier presentation). Place on middle rack of preheated oven and bake for 25 to 28 minutes, or until lightly browned. Let cool completely and re-slice into bars, then sprinkle with powdered sugar.
Mix all salad ingredients above, except eggs and cheese, in bowl. Let sit, covered, for 30 min - 1 hour. Just before serving, add eggs, cheese (and meat if applicable). Toss with dressing.
Slice franks 1/4 inch think in pieces. Heat oil in a 4-quart pan and brown franks on all sides. Remove an refrigerate until ready to use. Put celery, green pepper, carrots, and garlic in same pan. Saute for 10 minutes, stirring. Remove from heat. Add beans, beef broth, water, tomatoes (optional), pepper, and bay leaves to pan with vegetables. Cover and cook for 2 hours on medium low or until beans are soft. Add franks. Remove bay leaves and serve warm.
Cut bananas in half lengthwise and sprinkle with lemon juice. Set aside. Cut phyllo sheet in half and brush with melted butter. The pastry sheets will dry out unless covered with plastic wrap or damp towels. Using one phyllo sheet, place one piece of caramel in between two pieces of banans (using one banana sliced in half per phyllo sheet). Fold pastry sheet over bananas long side and roll up. Place on greased baking sheet. Repeat with remaining bananas, pastry sheets and caramels. Bake at 350-degrees F for 15 minutes or until rolls are crisp and golden. Let cool. Sprinkle rolls with powdered sugar and drizzle with hot fudge sauce. Serve with ice cream and berries.
In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the onions and cook the mixture for about 3 minutes, stirring occasionally, or until the onions are golden brown. Add the sausage, basil, and parsley. Break up the sausage, using a wooden spoon or long-handled fork, and cook the mixture for 2 to 3 minutes or until the sausage is browned. Add the beans, chicken stock, and butter, raise the heat to high, and bring the sauce to aboil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper. Stir in the prosciutto and 1/2 cup of the cheese. Let the mixture simmer 2 minutes before removing it from the heat. Meanwhile, in a large pot filled with boiling salted water, cook the pasta for 4 minutes. Add the broccoli and cook it for another 3 to 4 minutes or until the pasta is al dente. Drain the pasta well. Bring the sauce to a boil. Add the pasta and broccoli to the sauce and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.
Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 inches greased casserole dish. Saute remaining onions and bell peppers until slightly tender. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese. Bake for 30-40 minutes or until edges of dough are lightly browned.
Spray a large non-stick skillet with cooking spray. Heat skillet over high heat for 30 seconds. Add turkey, sprinkle with seasonings and saute until browned and no longer pink. Add black beans, green chilies and salsa; cover skillet and simmer over low heat for 15 minutes. Serve on baked baked tortilla chips with salsa, shredded non-fat cheese, chopped tomatoes, shredded lettuce and taco sauce.
Make sure that the pan in which you are making your flan can be used on the stovetop. Preheat the oven to 300 degrees. Place the sugar and water in the flan pan (or a tube pan) and heat on medium heat until the mixtures carmelizes and turns a medium brown. Beat the egg whites until stiff. Place the condensed milk, egg yolks, coconut and milk into the blender and blend until well mixed. Slowly fold in the whites until well combined. Pour the mixture into the flan pan (over the caramel) and place the flan pan in a water bath in the oven. Bake for one hour or until a knife inserted in the center comes out clean. Remove from oven and cool on a rack. When room temperature, unmold carefully by inverting onto a serving plate. The caramel will cover the top and run down the sides.
mix together in 8"x8" pan the flour, margarine, and nuts. bake this for 25 min @ 350 degrees F. in a mixing bowl cream together the cream cheese, powdered sugar, and whipped topping. when the crust is cool to the touch scoop the cream cheese mixture onto the crust. top with the pie filling or fresh fruit. cool in refrigerator for about 1 hour or freezer for about 30 minutes to set.
Marinate the chicken for 4 hours; remove and save marinade. Put chicken on baking sheet and bake at 350°F for 35 minutes, basting often. Put the fresh pineapple and rest of ingredients in saucepan and simmer on low for 1 hour. Serve over chicken.
Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.
Blend rum, pineapple juice, and pina colada mix with 1 cup of ice. Next, take a glass and coat the inside with strawberry puree. Pour in colada blend. Finally, use a spoon to drag the strawberry puree up through the colada drink, creating a pink stripe. Garnish with a pineapple chunk, and serve.
Scald milk. Stir in 3 Tablespoons margarine, 3 Tablespoons sugar and 1-1/2 teaspoons salt. Cool to lukewarm. Dissolve 1/2 teaspoon sugar in warm water. Sprinkle yeast over warm water. Let stand in a warm place for 10 minutes. In large mixing bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast. Add half the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding additional flour as needed. Place in well greased bowl and roll dough over to grease the top. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour. Punch down and turn out on lightly floured surface. Roll out into large rectangle (about 9" x 18"). Make filling: combine 1/4 cup melted margarine, 3/4 cup sugar, and 1 Tablespoon cinnamon. Sprinkle filling on dough. Roll dough up, starting from the long side. Cut into 2-inch slices. Place remaining melted margarine in bottom of pan. (I use two pyrex pans: one is 13 X 9, the other 8 x 8). Arrange slices in pan and cover loosely with greased waxed paper. Let rise in pan until doubled in size, between 45 to 60 minutes. Bake at 350 degrees Fahrenheit for 30-35 minutes. Remove from oven; turn pan upside down so the buns fall out.
Sprinkle the gelatin over 4 Tb. water and allow to soften about 15 minutes. In a saucepan, melt the sugar over low heat until caramel color, about 5 minutes. Remove from heat. In another saucepan, heat 1 cup cream to just a simmer. Gradually stir the hot cream into the caramel sugar. Add the amaretto and gelatin. Allow to cool to room temperature. Whip 1 cup of remaining cream until stiff. Gently fold it into the caramel mixture. Spoon the mixture into 6 custard cups and refrigerate about 3 hours. Crumble the amaretti cookies in a food processor. Sprinkle the top of the custard with the crumbs and serve.
In a large heavy pot, brown the ground beef well and drain (I like brown, not gray colored meat. more flavor and eye appealing). Hold the corn until the last 5-10 minutes of cooking. Add remaining ingredients to the beef. Add water to cover about 1/2 inch above ingredients (add more if needed later). Cook until all ingredients are tender. Add corn, cook another 5-10 minutes, adjust salt if needed. Serve with a nice loaf of home made bread for a delightful 1 pot meal. If I'm in a big hurry, I sometimes start the cooking of the squash and peppers in the microwave so they will tenderize quicker once the ingredients are combined. I sometimes serve some form of potato with this to round out the meal a bit. Note: I've tried adding things like onions and mushrooms, but it just isn't true Mulligan Stew and the perfection of the flavor balance is lost so I suggest you stay true to the recipe as given.
Preheat oven to 350. On a lightly floured surface,unroll pie crust. Roll pastry into a 12 inch circle. Press pie crust into a 9 inch pie plate,crimping edges,if desired. In a large bowl,combine sugars and eggs;beating well. Stir in melted butter. Add flour,stirring until combined. Stir in bourbon,vanilla,chocolate chips and pecans. Pour mixture into crust and bake for 35-40 minutes or until center is set. Let cool for 30 minutes before cutting.(I think this time should actually be alot longer than 30 minutes.I let mine cool for 30 minutes then put it in the fridge overnight).
In a large sauce pan, melt chocolate chips with the peanut butter and add the olive oil/margarine. Stir until all is evenly distributed and all is completely melted. Measure out chex into a large bowl. Pour chocolate mixture over chex and fold until all the chex are completely covered in the chocolate mixture. Mix the nonfat dry milk, cornstarch, and Splenda in a blender until it looks like powdered sugar. This is the "powdered sugar" in the following steps. Put the "powdered sugar" into large paper bag. Put chex into the bag with the "sugar" and shake until all chex are covered. Add more "sugar" as needed.
Dressing: Combine ingredients in small bowl. Whisk. Set aside. Stir Fry: Prep: Wash the Qunioa very well. Make sure the water coming off it does NOT look soapy. Press the tofu. Quinoa: Boil water in small pan. Stir in quinoa, cover reduce heat and simmer 10 minutes. Remove. Let stand still covered for 10 more minutes. fluff with fork. Next: Heat 1 tablespoon oil over medium-high heat. Add onion and garlic, and stir fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt, and tofu; stir fry 3 minutes. [note if desired brown the tofu in a pan before hand. Place some oil in pan. Add tofu and cook until golden] Assemble: Stir in dressing. Serve over quinoa, and sprinkle with sesame seeds.
Mix "starter" ingredients together. Mix oil, milk, eggs, and vanilla with the "starter". In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts. Add to liquid mixture and stir thoroughly. Pour into two large well-greased 9x5 inch loaf pans, one Bundt pan, or 48 muffin tins. Bake at 325F for one hour or until done (muffins will take only 30-35 minutes) and enjoy!
Preheat oven to 350 degrees F. Grease an 11X7 baking dish. Crumble and cook sausage and onion in medium skillet over medium heat until browned. Drain off fat. Spread bread cubes in dish; top with sausage, peppers, and cheese. Whisk eggs, milk, salt, pepper, and mustard until well blended; pour over cheese. Bake 30 to 40 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers. Note: This may be made the day before and refrigerated overnight. Baking time should be increased to an hour.
Melt chocolate in a double boiler, in a metal bowl over (not in) a pot of boiling water, or carefully in the microwave. Remove from heat and stir in the corn syrup until very well blended. Pour onto a big sheet of plastic wrap and wrap tightly. Allow to come to room temperature before using. This is important. It may take overnight. Use cocoa powder to prevent sticking while you work with it.
Mix all the ingredients together well except for the chocolate chips. Stir in the chocolate chips. Bake in a 9X13 pan for 25-30 minutes at 350 degrees. I have better results using a metal pan.
Rinse and pick through the peas. If using whole peas, allow to sit in the water you'll use for your soup overnight. This is unnecessary if you're using split peas as long as you simmer the soup for 2-3 hours. Fill a large pot with 8 cups water (or 6 if you like a thicker soup, then add water to taste). Add the peas, chopped onions, whole onion with cloves, carrot, and ham bone to the pot. Bring to a boil, then simmer over low heat for 90 minutes. If using whole peas, skim off any pea skins that have risen to the surface. Remove 2-3 cups of the soup, puree it, then return the puree to the pot. Continue to simmer at least another 30 minutes. 30 minutes before serving, remove the studded onion and the meat. Chop the meat (should be about 1 cup) and return to the pot. Season with thyme, ginger, salt, and pepper. Simmer 15 more minutes. Serve with mustard on the side so it may be added to taste.
Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake, uncovered, for 30 minutes or until cheese has melted. Top with 3/4 cup salsa if desired.
Peel, quarter, and core quinces. Reserve the peels and cores. Peel and quarter onions. Spread the onions and quince on the bottom of a baking pan large enough to hold the duck legs. Sprinkle with cumin and olive oil. Arrange duck pieces on top. Drizzle a little olive oil and the white wine over pieces and rub crushed garlic, cumin and sea salt all over skin. Place uncovered in an oven at (325°F) 160°C Cook for 2-3 hours. Baste the skin with the pan juices every 20 minutes or so and sprinkle it with sea salt over the course of baking. This will help it crisp. While the duck bakes, make the syrup. In a heavy saucepan place the reserved quince cores and peels, cinnamon sticks, cumin seeds, bay leaves, and raw sugar and cover with water. Bring to boil, reduce heat, and simmer. Add water as needed to keep the quince peels covered. They need to simmer for as long as the duck roasts to release their natural, deep ruby color. The liquid should reach a thick, syrupy consistency. Wash Chinese broccoli and chop so the stems are joined to the leaf. Steam and serve with a squeeze of fresh lemon and olive oil. Place the roasted quince, onions, and duck on top of the broccoli and spoon some syrup over the top.
Do not open the 500 gm bag of M & M peanuts--stand on them in the bag to crush a bit. (Don't stomp it busts the bag and causes leakage). Remove half of the ice cream from the container and place in a mixing bowl. Fold in the coffee. Add the whole bag of M&M peanuts. Fold in the second half of the ice cream. Return it to the ice cream container--it will fit easily. Re-freeze. Serve on its own or in cones. Great after a BBQ.
Drain and rinse nopalitos in a colander. Chop nopalitos in 1/2 inch pieces. Chop cabbage, onion, tomatoes, jalapenos and cilantro. Mix everything in a large serving bowl. Squeeze lemons and season with salt, pepper and garlic powder.
Firstly make the cake mixture or you can buy a ready made sponge or Madeira. To make the cake preheat the oven to 180°C. Grease an line a 20cm round cake tin. Sift flours three times onto baking paper. Using electric mixer, beat eggs using a small mixing bowl until thick and pale. Gradually add the sugar, beating constantly until it has dissolved and it has become pale and glossy. Transfer to a large mixing bowl. Using a metal spoon, fold in the flours lightly. Spoon cake mixture into prepared tin. Bake for 15 minutes or until golden. Leave to cool slightly before turning out. Next to make custard use a little of the milk to mix with the custard powder in a glass. Heat the remaining milk and the sugar in a saucepan over medium heat. Before it starts to boil add the custard powder and stir continuously until it is thickened. The custard should be very thick so check the custard powder instructions to make a thick custard. Slice the cake across about 2cm thick for each slice. In a large decorative bowl place some cake slices on the bottom, add half of the filling ingredients- the pie apple, sultanas, cinnamon, sugar and almonds. Spoon custard over the top to cover. Add another layer of cake, filling and custard again then another layer of cake. Whip the cream and sugar and spread over the final layer of cake and sprinkle with the remaining 1/4 almonds. Place in the refrigerator until cooled then serve.
Melt butter in a large skillet (cast iron works well for this purpose) on medium high heat. Add the chopped onions and sliced hot dogs. Cook, stirring occasionally, until the onions and the hot dogs are nicely browned, 5-10 minutes. Add the sour cream and water, stir until creamy. Heat until steamy. Top with parsley and serve over rice, noodles or on a sub.
Preheat oven to 350°. Combine eggs and sugar in a large mixing bowl and beat well. Add remaining cake ingredients except the nuts and mix well. Fold in nuts. Grease and flour a 9x13 or Bundt pan. Pour cake mixture into pan and bake for 45 minutes or until done. Combine powdered sugar, butter, cream cheese and vanilla in mixing bowl and beat until creamy. Spread over cooled cake.
Preheat the oven to 160°C. Combine the flour, mustard and pepper, then coat the beef in th emixture. Heat 2 TB of oil in a heavy based frying pan. Fry a third of the beef for 3-4 minutes until browned. Transfer to an oven proof dish and fry the rest of the beef in 2 more batches. Add a tablespoon of oil to the pan, then fry the onions for 5 minutes. Add the garlic and cook for 2 minutes. Stir in the Guinness, Worcestershire sauce, bay leaves, thyme and sugar and simmer for 2-3 minutes. Pour over the beef, then cover and cook for 2 hours. Remove the dish and increase the oven temperature to 190°C Fry the mushrooms in the rest of the oil. Stir into the beef, then transfer to a 15x20cm pie dish. PASTRY CRUST: Sift together the flour, baking powder and half a tspn of salt, then add the thyme, and pepper to taste. Stir in the suet and bind with 10-12 tablespoons of water to forn a soft dough. Roll out the dough, dampen the edges of the dish and cover it with the pastry. Trim, then make a small slit in the centre. Cook for 30-40 minutes, until golden.
Saute onions until tender. Add pork, taco seasoning and water. Cook over medium heat to thicken sauce. Add beans, corn and salsa. Mix and remove from heat. Assemble mixture in the middle of the tortillas. Top with cheese and roll into burrito. Serve immediately or wrap in tin foil and bake at 350 for 10-15 minutes. Can also be microwaved to melt the cheese. Optional: serve on a bed of shredded lettuce and diced tomatoes, with a side of sour cream, salsa and guacamole. Note: any cheese can be used, we had Monterey Jack on hand.