HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl combine flour, sugar, baking powder and salt. Stir in blueberries until coated with flour. put eggs in 4 cup glas measuring cup and add enough milk to measure 2 cups. add oil and whisk until blended. Make well in center of flour mixture and pour milk mixture. with large spatula, gently fold dry ingredients into wet ingredients just until moistened. Spoon into greased muffin pan. 400F for 30 minutes or until tops are firm to the touch.
In a small bowl, using a fork, mash 3/4 of the berries. Add the sugar and liqueur. Mash until fruit is broken down but still slightly chunky. Refrigerate for 20 minutes and up to overnight for flavors to meld. When ready to serve, put the cheese on a plate with a rim. Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese. Serve with a cheese knife to smear the delicious mixture on the shortbread cookies.
In a large bowl, combine all ingredients. Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered at 400 degrees for 1 to 1 1/2 hours or until bubbly.
Steam broccoli for about 5 minutes. It should still be quite firm. Heat oil in a frying pan, add mustard seeds. Stir while they pop. When the popping has slowed turn down heat and add onion. Saute until tender. Add remaining ingredients. Bring to a boil and add broccoli. Simmer until broccoli is tender. (about 5 minutes).
Drain yogurt in cheesecloth lined colander for 2 hours. (Coffee filters work well, too). When drained, combine in a medium bowl with vanilla seeds & sugar. Refrigerate at least 30 minutes to allow the flavors to blend. Combine fruit in a large bowl. To serve, spoon yogurt over individual servings of fruit & grate chocolate over the top.
TO PREPARE THE PEPPERS: Pre heat oven to 350°F. Cut the tops off the peppers and clean out the seeds and membranes. If the peppers won't stand up, cut a little piece off the bottom to level them. Place the peppers on a baking sheet and drizzle with the oil. Bake for 25 minutes, or until they start to soften. Remove from the oven and allow to cool. TO MAKE THE FILLING: Pour the oil from the peppers into a frying pan and add the onions, mushrooms, zucchini and oregano. Season the vegetables with salt and pepper to taste, and saute over high heat until they start to soften. Add the tomatoes, rice, water and bouillon cube to the vegetables in the frying pan, and simmer for about 5 minutes. Adjust the seasoning. Fold in the bacon, basil and mozzarella cheese. TO STUFF THE PEPPERS: Divide the filling among the peppers. Sprinkle the Parmesan on top of the peppers. Bake in the middle of the oven for 15 minutes, or until the cheese has melted and the filling is hot.
Preheat oven to 400 degrees. Line a baking tray or cookie sheet with foil and spray with non-stick cooking spray. You can also use non-stick aluminum foil. Lightly beat the egg white in a bowl. Add almonds and toss until well coated. In a separate bowl, mix Splenda and cinnamon. Add Splenda/cinnamon mixture to almonds and coat well. Spread nuts on the baking tray and put in the oven for 10 minutes. Remove from oven and carefully separate nuts by hand as they may be clumped together. Delicious right out of the oven or put on wax paper to cool! Store in an airtight container.
Beat eggs til thick&lemon colored (about 5 minutes with an electric mixer on medium speed). Gradually add the sugar a few spoons at a time; beat another 3 minutes. Slowly add flour, baking powder, salt. Beat in milk in three equal portions till blended. Add Flavoring. Beat 2 minutes. Pour batter into greased & floured jelly roll pan. Bake in the center of a preheated oven at 350 degrees for 38-42 minute (or till toothpick inserted in center comes out clean. Cool on rack, 1 hour. Cut into finger shapes to resemble the original Twinkie cakes. Spread with filling and form into sandwiches. Wrap and refrigerate or freeze to use as needed. Keeps for up to 3 weeks refrigerated. Freezes almost indefinitely if wrapped well.
Preheat oven to 350°F Use two 8- or 9-inch round layer cake pans. Mix, bake and cool cake as directed on package. Split ONLY ONE LAYER into 2 thin layers. Soften cream cheese. Add sugar, nutmeg and milk; beat until smooth. Measure out 3/4 cup of the mixture and stir chopped cherries into this 3/4 cup of mixture. Spread half of the cherry cream cheese mixture on top of one thin cake layer. Place the unsplit cake layer on top and spread with remaining cherry cream cheese mixture. Top with remaining thin cake layer. Frost sides and top of cake with the reserved plain cream cheese mixture. Garnish top of cake with whole fresh cherries or cherry halves, if desired. Store cake in refrigerator.
Heat oven to 350 degrees. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt. Mix well. Stir in oat, raisins, and walnuts. Mix well. Drop by rounded tablespoonfuls onto ungreased cookies sheet. Bake 10-13 minutes or until golden brown. Cook on cookie sheet and remove to wire rack. Makes about 4 dozen cookies.
Cook the cauliflower in boiling water for 2 minutes Tip into a colander, rinse under the cold tap, drain well and set aside. Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml iced water together. whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter. Heat the oil in a deep fryer or large wok to 190°C Coat some of the cauliflower in the batter use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt. serve with a bowl of aioli or mayonnaise.
Stir soup, milk, black pepper, grated Parmesan cheese, vegetables, chicken and noodles in 1 1/2 quart casserole. Bake at 400 degrees for 25 minutes or until hot. Stir. Top with cheddar cheese.
In a large covered pot (with steaming basket in place) boil 2 inches of water. Place green beans into steamer and steam for about 10 minutes. -Keep the beans that beautiful, fresh green color- with a bit of a bite. Drain beans into collander and set aside. Heat same pot over medium heat. Melt butter and gently saute garlic. Place beans into butter mixture and coat. Squeeze lemon onto beans, season with salt and pepper.
Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray. In a large skillet heat olive oil over medium heat. Cook garlic until soft, do not brown. Add spinach and cook for 1 minute. Stir in salt, pepper, and Parmesean. Remove from heat and cool. On a lightly floured surface roll out pizza dough to a 10 x 14"rectangle. Evenlly spread out spinach mixture and sprinkle with mozzarella or mozzarella/feta mixture. Roll up the crust to make one large loaf. Pinch seam to seal Place loaf on baking sheet. Bake for 20-25 minutes until golden brown.
Wash and cut chicken breast down the middle (to form a butterfly), season with thyme, peppers, salt, olive oil and cumin. Marinate for at least 2 hours. Place in a baking dish, cover with foil and bake for 30 minutes in a moderately hot oven (350 degrees) or simmer non stick frying pan for 20 minutes over low heat.
Season chicken breasts with salt & pepper, to taste. Heat a large skillet over medium heat then add oil & butter. Add chicken & brown on one side, about 8 minutes, then turn over, reduce the heat & cook, covered, at least 10 minutes. Then remove breasts to a serving platter, & keep warm. To the skillet add the chopped onion & cook until transluscent, about 5 minutes, then add the wine vinegar & turn heat to medium-low. In a small container mix cornstarch with the tablespoon of water & mix thoroughly before adding it to the skillet, stirring to combine. Continue cooking & stirring until slightly thickened, then pour the onion mixture over the chicken breasts & serve.
Toss the pork cubes with salt and pepper; set aside. Fry bacon in a large, heavy soup kettle or Dutch oven over medium heat until fat renders and the bacon crisps, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels; pour all but 2 t of fat from the pot into a small bowl; set aside. Increase heat to med-high, add half of the meat to the now empty pot, and cook until well browned on all sides, about 5 minutes. Transfer the browned meat to a bowl. Brown the remaining meat, adding another 2 t bacon fat to the pot if necessary; transfer the second batch of meat to the bowl. Decrease heat to med-low and add 3 T bacon fat to the now empty pot. Add the onion, jalapeno, chili powder, cumin, and oregano; cook, stirring occasionally until the vegetables are beginning to brown, 4-5 minutes. Add the garlic and brown sugar; cook until just fragrant, about 15 seconds. Add the diced tomatoes and scrape the pot bottom to loosen any browned bits. Add the reserved bacon, browned pork, and water; bring to a simmer. Continue to cook, uncovered, at a slow simmer until the meat is tender and the juices are dark and starting to thicken, about 2 hours. Add the beans, reduce heat to low, and simmer, uncovered, stirring occasionally, for 30 minutes. Adjust the seasoning with additional salt if necessary and serve with desired toppings-diced fresh tomatoes, lime wedges, diced avocado, sliced scallions, chopped red onion, chopped cilantro, sour cream, shredded Monterey Jack cheese or cheddar.
cut potatoes into small pieces and boil. Cut the entire package of bacon into 1/4 inch pieces. then fry crispy. In a large mixing bowl combine potatoes,green onions (chopped), bacon, mayo(yes the whole jar), mustard, salt and pepper.fold and leave lumpy or mix until smooth. (I prefer smooth.).
preheat oven to 350. Prepare cranberries, nuts and orange peel and set aside. Mix together dry ingredients in a large bowl. Cut in shortening. Add juice, egg and peel and mix until moist. Fold in cranberries and nuts. Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out clean. Cupcakes: makes 16. Bake 15 minutes or until golden brown. I do not wrap due to the gluten free flour, best if kept at room temperature.
In mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add to creamed mixture alternately with applesauce. Mix just until combined. Fill greased or paper lined muffin cups 2/3 full. Bake at 350 for 20-25 minutes.
Cut banana and apple into small pieces and set aside in a bowl of cold water and lemon juice to prevent discoloring. In a seperate bowl, mix together, coconut, marshmallows, almonds, and all well drained cans and jar(s) of fruit. Drain apple and banana and add to the rest of the fruit. Drain all fruit well or salad will be mushy. In a small bowl, mix together vanilla, cinnamon, sour cream, then add to fruit and mix. Fold in whipped topping and refrigerate until well chilled and serve.
Preheat oven to 350. Grease 12 cup bundt pan. Combine cake mix, eggs, pumpkin, evaporated milk, and oil in large bowl. Beat at low speed until moist, beat at medium speed for 2 minutes. Fold in vanilla chips and crystallized ginger. Pour into bundt pan. Bake 45 minutes. Cool 25 minutes, invert on serving dish and drizzle with half of cinnamon glaze. Serve with additional glaze. Cinnamon Glaze: Heat evaporated milk just to a boil. Remove from heat and add vanilla chips. Stir until smooth. Add cinnamon.
Mix all ingredients together, either in a food processor or by hand. Form into a ball; cover and let rest approximately 30 minutes. Roll dough out onto a board or counter until about 1/4 inch thick. Cut circles with large cookie cutter or drinking glass. Choose filling (see options below) and place approximately 1 tablespoon of filling onto each circle of dough. Fold dough over filling and crimp with fork, moistening with water if necessary. (Option 2: before cutting dough, place filling approximately 3 inches apart on half the sheet of dough, then fold over the other half and cut around mounds.). To cook finished pierogies, boil at a low boil (do not over-crowd pierogies in the pot). When the pierogies float to the top, boil for another 5 minutes or so. Remove with slotted spoon and place on cookie sheets to cool. They can then be frozen (or served) and when reheated, can be deep fried, pan-cooked in butter, microwaved (not as tasty) or re-boiled (more bland). Suggested to freeze 1 dozen per bag. Filling Variations: Potato and cheese pierogies: 5 lbs of potatoes, boiled until tender and mashed (no milk, just potatoes), mixed with 1 1/2 pounds of your favorite cheese (cheddar is good). Best reheated with pan-cooked method (with butter).Serve with fried onions and butter after cooked. Mexican pierogies: (I made these up). 1 1/2 lb taco meat (made your favorite way) mixed with 1/2 lb mexican cheese. Deep fry reheat method (or pan fry). Serve cooked pierogies topped with shredded lettuce, tomatoes, onions, jalepenos, sour cream and salsa. Awesome! Cheesteak pierogies: (I made these up too). 1 large box of your favorite brand of chip steak cooked with 1/2 lb of swiss (or your favorite) cheese. Deep fry or pan fry reheat method. Top cooked pierogies with your favorite tomato or pasta sauce and onions.
Heat 1 T. of the oil over medium heat in a skillet. Add the ginger, garlic, and scallion, stirring until tender and very fragrant, but not browned, about 1 minute. Stir in the curry paste, mixing well, and continue sauteing 3 - 4 more minutes. Add coconut milk, mixing well (coconut milk often separates in the can), and then add tomatoes and their juice, sugar, and cream. Add 1/4 cup lime juice and check for taste. Add more if needed. Break the lemongrass at several points along the stem and add to mixture. Don't worry if it does not break completely: you're just trying to release its juices. Add salt and pepper to taste and bring to a boil. Reduce to simmer and allow to cook 30 minutes, stirring occasionally. Meanwhile, first peel and then devein the shrimp. To devein, use a small, sharp knife to slice open the back of the shrimp (the side without legs) to expose a black, stringy vein. A paper towel in hand does an excellent job of grabbing the vein in one piece out of the slippery shrimp. Rinse cleaned shrimp in cold water and drain. Pat dry. Discard shells and veins and wash hands and equipment thoroughly. Heat the remaining oil in another skillet until hot but not smoking. Add the shrimp in one layer, about 1 minute per side, until just pink. Shrimp are very easy to overcook. Remove from heat. Remove lemongrass and add sauce to shrimp. Serve over hot rice, garnished with fresh parsley.
Night before dinner, place potatoes in large Ziploc bag with olive oil and toss well. (You can skip this if you really need to and put oil on top after the seasonings.). Rinse chicken in cold water and shake off excess water but don't dry. Place in bowl with garlic (yes, the ingredients were right, bulb, not clove) and oregano and toss. Put potatoes on bottom of cooker. Add chicken, followed by the onions. Add water and lemon juice. Sprinkle with seasonings. Cook on high 5-6 hours or low 8-9 hours.
Combine tomato sauce, balsamic vinegar, black beans, corn, chili powder, cumin, onion powder, cilantro and cayenne pepper. Set aside. Chop pepper, onion and mushrooms. Set aside. Coat large covered non-stick pot (at least 3 quarts) with oil. Add green pepper, onion and mushrooms. Cook over medium heat until tender, stirring frequently, adding small amounts of water as needed to prevent sticking. Stir in the tomato-bean mixture and simmer until heated through. Fill each pita half with about 1/8 of the bean mixture.
Cream shortening and sugar. Add egg yolks and beat well. Sift all dry ingredients together and add them, along with the milk, to the creamed mixture. After dough is mixed, divide in half. Roll out on wax paper, sprinkle with Kool Aid (one flavor on one half, one on the other.) Put half the dough on top of the other half. Roll up in a roll and refrigerate at least two hours, or freeze and slice when needed. Bake at 350 degrees for 10-12 minutes.
Wash and deseed the lemons and cut into bite size pieces, leaving the skin on. Fry the mustard seeds in the hot oil. As they begin to pop add the curry leaves and the urad dal. Lower the heat and cook until brown, then add the vinegar. Cook until the dal is soft - test one as they will be really hard if not cooked through. Stir in the lemon, cook for a bit and then remove from the heat and allow to cool. This can be stored in the fridge for a few days if you wish.
Shell the shrimp, devein, rinse in cold water, & drain. Melt butter in frying pan over medium heat. Add the onion, oil garlic, lemon juice, and salt; cook until bubbly. Add shrimp to pan and cook, stirring occasionally until they turn pink (no more than 5 min). Remove from heat & blend in lemon peel, parsley, & Tabasco. Turn into serving dish & garnish with lemon wedges to squeeze over each serving.
In a medium nonreactive bowl, whisk together the olive oil, saffron, lime juice and garlic. Add shrimp and toss to coat. Cover and refrigerate for 2 hours. Prepare grill to a medium-high heat. Push shrimp onto 4 metal skewers, allowing the excess marinade to drain off. Grill until just opaque in the center, about 2 minutes per side. Serve.
For the crust: Preheat oven to 350 degrees F. Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F. For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute. Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
In your blender, place the Amarula Cream, the ice cream, coffee and half the grated chocolate. Blend for a few seconds. Swirl the chocolate sauce around the sides of the glasses. Pour the Amarula mixture into each glass. Top with a little whipped cream, the remaining grated chocolate and a maraschino cherry or garnish as desired. Enjoy! :).
Make the cheese sauce by blending together the cheese and all ingredients following. Whiz together in blender or food processer to form a chunky paste. You may need to add a little milk or yogurt to get the right consistency. Adjust seasoning to taste. Grill or pan fry burgers. For the last minute of cooking, place half a roasted red pepper on top to heat through. Toast muffins or buns. Spread bottom half of bun with tapenade. Place hot burger with pepper on top. Top with generous schmear of cheese sauce, sprouts is using, and remaining muffin or bun half. Eat and be satisfied.
Preheat oven to 400°F. Grease a covered casserole dish. Melt butter or margarine in a large saucepan. Add roasted garlic and onion; cook over medium heat until soft. Add rice; cook for 2 minutes. Add broth and sweetened dried cranberries; bring to a boil for 2 minutes. Pour mixture into casserole dish and bake for 25 minutes. Stir in cheese and serve immediately.
1. Line base and sides of a 3.5cm deep, 16cm x 26cm (base) slab pan with baking paper. Combine biscuit crumbs and butter. Press into base of lined pan. Refrigerate for 1 hour or until firm. 2. Dissolve gelatine in hot water, then beat in the tin of condensed milk and juice of 2 lemons. 3. Pour filling over base. Refrigerate for a few hours or until set. 4. Meanwhile, make jelly, following packet directions but reduce water by a good 1/2 cup. Set aside to cool to room temperature. Pour onto filling and refrigerate for a further 3 hours or until jelly is set. 5. Cut into small squares to serve.
Preheat the oven to 300 degrees F. In a Dutch oven, heat the oil over medium heat. Add the roast and brown it evenly on all sides. Add the onions, carrots, celery, bay leaf, salt and pepper. Saute to lightly brown, about 1 minute. Stir in the tomato paste, red wine and stock, cook over medium heat for 1 minute stirring the vegetables around the roast to deglaze the pan. Add the potatoes and stir to coat them with liquid. Cover and cook in the oven for 2-2.5 hours. Transfer the roast and vegetables with a slotted spoon to a serving platter. Place the Dutch over over a burner on medium heat. Add the flour to the drippings and whisk for several minutes until thickened. Pour into a gravy boat and serve alongside the roast.
Mix the herbs, Worcestershire, mustard, juice and husks of lemon and onions. Add this mix to a freezer bag adding the chicken. Leave to marinate for an hour or preferably overnight. Preheat oven to gas mark 7, tip contents of freezer bag into a large roasting tin and tuck the sausages around the chicken pieces. Spray liberally with low fat cooking spray. Bake in the oven for 1hr and 15 minutes turning the sausage half way through to ensure even browning.
Beat eggs with a whisk in a large mixing bowl. Add sugar, oil, yogurt, extracts, lemon juice and zucchini. Add flours, baking powder and soda, and salt. Spray 3 small loaf pans with cooking spray and pour batter into loaf pans. Sprinkle each loaf with turbinado sugar and sliced almonds. Bake at 350 degrees for 1 hour.
Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray. In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper. Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes. Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm.
Put prunes in water for 12 hours. When they're soft, you cut them in half and remove the stones. Use shortened soak for pitted prunes (more ubiquitous here in US). Coarsely grate the almond paste and mix with creme fraiche or sour cream and grated lemon peel. Chop together flour, fat, and water with a knife or in a food processor to a smooth dough. Roll it out on a floured pastry board and put in a pie dish with a diameter of about 9". Fill the pie crust with the almond mixture and press on the prunes. Sprinkle with flaked almonds and bake at 225C/425F in the middle of the oven for about 20 minutes.
Combine all the ingredients of the cake as directed by the ingredient list (not the cake box). Mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan. In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Stir in the powdered sugar, cinnamon, nutmeg, and mix well. Spread the pumpkin mixture over the cake batter and bake at 350 for about 50-60 minutes or until baked. **Inside should be gooey, but not runny**. Let cool on wire rack and cut into squares. Refridgerate left overs.