HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together flour, baking soda, cinnamon, nutmeg, cloves and salt until very well combined; set aside. In a mixer, beat butter and sugar until creamy; add egg and beat until fluffy. Stir in applesauce. Gradually add flour mixture, beating until well blended; stir in nuts. Spoon batter into paper-lined or well-greased 2 1/2-inch muffin pans, filling each about 2/3 full. Bake in a 350°oven until tops spring back when lightly touched (20-25 min). let cool in pans on wire racks for about 5 minutes. Prepare Apple Glaze, carefully remove cupcakes, place on racks and brush with glaze. Apple Glaze: mix powdered sugar and apple juice until smoothly blended and of a good brushing consistency.
Pre heat oven to 200'C. Grease 12 one third cup muffin holes. Sift flour into bowl. Combine melted butter,egg, milk and chives in a jug. Mix well and pour into flour. Use a large metal spoon to stir gently until almost combined. Fold in salmon. Spoon into muffin holes until three quarters filled. Bake for 18 - 20 minutes or until a skewer inserted into the centre comes out clean. These are good sliced in half and spread with cream cheese or just butter if preferred.
Heat 2 T oil in a large skillet over high heat. Add onions and 1/4 t salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 T water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25-35 minutes. MEANWHILE, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2-inch dice. Chop spinach; set aside. When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1t salt; return to a gentle simmer. Cover and cook for 15 minutes. Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them, add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeno ad pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1T lemon juice. Taste and add more lemon juice and/or pepper, if desired. Garnish each bowl of soup with crumbled feta cheese.
Preheat the oven to 350°F. Brush both sides of the baguette slices with olive oil and arrange them on a large rimmed baking sheet. Bake the crostini for 12 minutes, or until crisp and golden. Let cool. In a large skillet, heat the 3 tablespoons of olive oil. Add the chicken livers, season with salt and pepper and cook over moderately high heat until browned on the bottom, 1 minute. Turn the livers. Add the sage, shallots, garlic and anchovies and cook over moderate heat, stirring occasionally, until the shallots are softened, 3 minutes. Add the vin santo and the 1 tablespoon of whole capers and cook until the wine has reduced by half, about 3 minutes. Transfer the liver mixture to a food processor and pulse until coarsely chopped. Scrape the chopped liver into a crock or serving bowl. Fold in the egg and season with salt and pepper. Sprinkle the chopped capers on top and serve at room temperature with the crostini. Enjoy!.
Chop banana. Put all ingredients in a blender. Blend for 35 seconds or until it's of the right consistency. Enjoy!
Toast rolled oats in a 350°F oven for 15 minutes. Combine peanut butter and corn syrup in a small bowl and warm in a microwave; stir until smooth. When the oats are toasted put all the dry ingredients in a large bowl and stir well. Add the corn syrup and peanut butter mixture, stirring well again. Add the marshmallows, and microwave for one minute. Stir the mixture to combine. Turn out onto a greased 9x13 pan. With greased hands, press the mixture into pan. Allow to cool and cut into bars.
Prepare cous-cous according to package directions. In a small bowl whisk together olive oil, vinegar, lemon zest and lemon juice. Set aside. Pour prepared cous-cous into a large bowl and fluff with a fork. Add craisins, blue cheese, scallions and pecans. Stir well until completely combined. Add dressing and mix until salad is completely coated with dressing. Add 2 pinches of salt, or more, to taste. Serve warm or at room temperature. Can be stored, covered with plastic, in the fridge.
Brown diced bacon, and drain on a paper towel. Drain all but 1/4 c. drippings. Cook onions in drippings till clear (about 5 mins.) Add uncooked rice, peas, broth, and pepper. Cover with lid and bring to boil. Turn burner to simmer for 15-20 minutes or until rice is tender. Add bacon crumbles, stir in and serve immediately.
Preheat oven to 350 degrees. Grease and flour 2 loaf pans or 1 bunt pan. Combine all ingredients, except nuts, in a large bowl. With mixer blend until smooth. Stir in the nuts, dredged with a little flour. Pour into prepared pans and bake for about 1 hour.
Place the lentils in a medium pot. Add water to cover by 2" and bring to a simmer. Add the carrot, onion, celery, mustard and pancetta, and simmer until lentils are just tender, about 20 minutes. Remove and reserve 1/4 cup of cooking liquid; drain and discard the rest. Remove and discard the vegetables. Remove the pancetta, chop coarsely and return to the lentils. Add just enough reserved cooking liquid to moisten the lentils, then add oil, salt and pepper. Let stand at room temperature 1-2 hours to meld the flavors. (Can be refrigerated up to 3 days, but serve at room temperature.).
In a small pitcher or large measuring cup, stir the cranberry juice with the vodka and orange-flavoured liqueur. Slice 12 cranberries in half. Spoon 2 tbsp crushed ice into martini glasses or champagne flutes. Place a few cranberries on top. Pour in juice mixture. Slice 1/2 lime into 4 wedges. First squeeze juice from each wedge into the cocktail. Then drop in lime for garnish.
Place whole zucchini in a large saucepan with enough water to cover. Bring to a boil. Cover, reduce hear. Simmer 4-6 minutes or until crisp-tender. Drain and let cool. Cut zucchini in half lengthwise. Scoop out pulp, leaving 1/4 inch thick shells. Chop pulp. Reserve shells. Combine zucchini pulp, tomato, green pepper, onion and spices. Spoon into zucchini shells. Place in 13x9x2 baking dish. Bake, uncovered, at 400 for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until cheese melts.
Preheat oven to 425 degrees Fahrenheit. Grease baking sheet or use ungreased silicone baking mat on baking sheet. In a small bowl combine the first beaten egg, the feta cheese, and snipped parsley. Separate biscuits. On a lightly floured surface, roll each biscuit to a 4-inch circle, about 1/8-inch thick. Place 1 tablespoon of the cheese mixture in the center of each dough circle. Fold two opposite edges of circles to center; fold remaining two opposite edges to center, forming a square packet. Pinch edges together to seal. Place rolls seam side up on a greased baking sheet; brush with remaining beaten egg. Sprinkle with sesame seed. Bake at 425 degrees Fahrenheit for 10-12 minutes. Serve hot.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm. Place 2-3 inches of water in a large skillet with high sides; add vinegar. bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes. Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado. Top with cheese sauce.
Grease a deep 19cm square cake pan and line base and 2 sides with baking paper, extending paper 5cm above pan edges. Combine all of the ingredients in one large bowl and mix well. Using your hands is easiest! Press mixture evenly over the base of the prepared pan. Cover and refridgerate for several hours until firm. To serve, cut into bite sized pieces. Decorate dish with unsprayed rose petals if you can get some.
Cook macaroni according to package directions. Drain and return to pot. Melt margarine or butter is medium size saucepan. Add flour and paprika; cook and stir 1 minute. Add broth and simmer until sauce begins to thicken. Add cheese spread. Cook and stir until well combined and cheese is melted. Combine tuna with pasta, pour in sauce and stir well. Pour into 2-qt baking dish. Place in 350F oven and bake until brown and bubbly.
Place roast in large pot. Pour mushroom soup and onion soup packet over the roast. Cook at 350 degrees covered for 1 1/2 hours (or 1/2 hour for each pound).
Peel the mango. Cut the flesh from the stone and dice it. Place in a zip-lock bag, close it (be careful to keep the air out) and freeze for at least 4 hours. Take the bag out of the freezer and allow to thaw for about 20 minutes at room temperature. Put slightly thawed mango pieces into a tall bowl (or the bowl of your blender), add powdered sugar (if using) and puree the mango into a creamy sorbet using a hand-held blender (or simply blend in your blender). Eat right away and enjoy!
Take a casserole dish and line the bottom and sides with pie dough. Save dough for the top. Fill casserole dish with veggies, cooked chicken and then spread cream of chicken over those ingredients one can at a time. You want at least 3 cans for a 11x9 dish. Once all the ingredients are in take the other pie dough and drape it over the dish and cut the excess dough off around the edges. Seal the dough to the casserole dish by pressing a fork or your finger on top of the dough at the edges of the pan- do this all the way around the pan. Make 4 incisions at the top of the pie so it can breathe. Cook at 375 for 1 hour or until crust is a nice golden brown. Enjoy!
Brown ground beef, crumble fine, drain. Combine all ingredients in slow cooker. Stir well. Cover. Cook on high 1 hour, stirring until cheese is melted. Serve immediately or turn on low for serving up to 6 hours later.
Preheat oven to 350 degrees. Spray 13 x 9 pan with cooking spray. Mix all ingredients together except topping ingredients in a large bowl. Spoon into pan. In a small bowl mix topping ingredients. Sprinkle over potato mixture. Bake for 45 minutes or until golden brown and bubbly.
Combine all ingredients in a sauce pan. Cook over medium heat until thick, stirring constantly. Pour over chicken, meatballs, smoked sausage, veggies, etc.
To make Basil Butter: In small saucepan, melt the butter or margarine over low heat. Stir in 1 teaspoon garlic powder, the basil, and the 3/4 teaspoon onion powder. Set aside. To make the Mustard Sauce: Stir together all ingredients in a small bowl. Refrigerate sauce until you are ready to serve. To prepare the chicken: Trim any fat, rinse and pat dry. Place each breast between two pieces of plastic wrap. Working from the center to the outer edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Grill the chicken for 10 to 12 minutes or until the chicken is tender and no longer pink. Halfway through the grilling, turn the chicken over and generously brush each with the Basil Butter Sauce. Serve the chicken with the mustard sauce. I have always served the Mustard Sauce cold, however, it can be served warm. After mixing, place it in a small sauce pan and cook and stir until heated through. Keep warm until serving. I uaually double the sauce recipe to have extra on hand. It is excellent on ham and roast beef as well.
Continuously whisk egg whites and sugar in a large, heatproof bowl set over a pot of simmering water until the mixture is frothy, thick, and very hot to the touch (about 160 degrees F). Remove from heat and beat with a mixer on high speed. The mixture should then become cool and glossy and triple in volume. Beat in the butter, cut into 1/2 inch cubes, a few pieces at a time. Add the vanilla and beat until fluffy.
Cook pork in large skillet over medium heat. (**I sometimes will substitute cooked shredded pork roast. If so, I add the shredded pork just long enough to heat through after I saute the vegetables but before adding the spinach.). Add garlic, chili powder, creole seasoning, mushrooms and onion. Saute 5 minutes. Add spinach and cook for 1 minute or until spinach wilts. Add cream cheese, cook 2 minutes or until cheese melts. Heat sauce in microwave. Soften tortillas in microwave. Stir 1/4 of the sauce into the meat mixture. Spoon mixture into the center of each tortilla, fold and arrange in 13x9 pan. Top with remaining sauce and sprinkle with cheese. Bake at 375 until cheese melts, about 15-20 minutes, depending on your oven. Serve topped with sour cream and cilantro.
Place the chocolate and butter in a microwave safe bowl and microwave on high power for 1-2 minutes. Remove and stir until smooth. Dissolve the coffee powder in the brandy and add to the chocolate mixture. Separate the eggs and beat the yolks with the sugar until light and thick. Stir the chocolate mixture into the egg yolk mixture then stir through the flour and almond meal. Whisk the egg whites until stiff, then beat in the remaining 1 tablespoon castor sugar. Continue to beat until firm but not dry. Gently fold 1/3 of the whites into the chocolate mixture, then fold in the rest. Pour into a lined 22cm cake pan. Cake can also be baked in a kugelhopf pan - make sure you liberally butter the pan and dust with a mixture of cocoa, flour & castor sugar (about 1 t of each). baking time about 40 minutes. Bake in a preheated 160 degree celcius oven for about 45-55 minutes or until a skewer inserted in the cake comes out clean (leave the cake slightly undercooked for a fudgey centre). Leave to cool for 5 minutes before unmoulding onto a wire rack to cool. Dust with icing sugar before serving. Delicious served slightly warm with vanilla ice-cream or cream and strawberries or cherries. Cooled cake can also be covered with whipped fresh cream and decorated with fresh strawberries and mixed berries (the frozen mixed berries work well) and then dusted with icing sugar. Chocolate Ganache-250g dark cooking chocolate, chopped & 1/3 cup cream, melt in microwave in 30 second bursts, until chocolate melted, stir till combined & drizzle over cake. Note: Preparation time includes baking time.
Sautee coarsly chopped onions in some butter/oil. Coarsely cut the cucumbers (do not peel!) and add to the onions. Add salt and pepper to taste. Add 2 liters of water and the stock cubes. Cook together until the cucumbers are soft. Blend together until smooth. Add 200ml of milk. For an extra touch add some parsley just before serving.
Blend the soy and pumpkin together, either by whisking together with a whisk or fork, or pulse low in a blender or food processor until fully blended. Add the brown sugar, pulse again. Add the vanilla and lemon juice, pulse again. Add the dry spices and blend well. Enjoy it cold garnished with some fresh mint leaves if you want to eat it as pudding, or bake in a pie crust at 350 for 35-40 minutes for your vegan Thanksgiving!
In a large bowl, mix yeast and three tablespoons sugar in one cup warm water. Place in a warm place and wait for the yeast to begin bubbling. (If it doesn't bubble and foam, you have some bad yeast or something else went wrong and you'll need to start over.) Beat the eggs until foamy. Mix the eggs with the rest of the water and the melted lard. Put the flour, sugar and salt in a food processor. Turn on and add the liquids all at once. Process until it forms a ball (you may need to add a little more water.) Knead for 3-5 minutes until the dough gets stiff and pliable. Grease a large bowl and place the dough in it, then turn the dough so that the greased side is up. Cover with a slightly damp, clean towel. Let rise in a warm place for about one hour or until the dough ball doubles in volume. Place the dough on your work surface and punch it down. Divide the dough into good-sized handfuls. Roll each handful on a lightly floured surface to make cylinders about five inches long and about 2 1/4 inches in diameter. Arrange rolls on a lightly greased baking sheet. Cover with a slightly damp, clean towel. Let rise in a warm place for about one hour or until the rolls double in volume. Preheat oven to 350° F. Brush the tops of the rolls liberally with the egg glaze. Bake until golden brown -- about 25 to 35 minutes. Remove the rolls from the oven, take them off the baking sheet and let cool on a wire rack. While they are still warm, brush the tops with a little melted butter. Use for medianoche sandwiches, or serve warm as a side dish.
Brush steaks with melted butter. Snip fat to prevent curling, and grill for 7-8 minutes each side. To make sauce, gently fry onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add stock and return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce seems a little thick, add more water. Add whiskey and season to taste. Place gammon steaks on a warmed serving platter and pour on sauce.
BOIL water in medium saucepan. Add broccoli; bring to boil. Cover; reduce heat to low. Cook for 5 to 7 minutes or until tender; drain. Place half of broccoli and chicken broth in food processor or blender; cover. Process until smooth. MELT butter in same saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour. Gradually stir in evaporated milk. Cook, stirring constantly, until mixture comes to a boil. Add broccoli mixture and remaining chopped broccoli. Heat through.
Squeeze the garlic paste from the heads of roasted garlic into a blender. Add the orange juice, mustard, vinegar, salt and pepper and puree until smooth and creamy. Add the tarragon and whirl just briefly to mix. Set aside for at least 30 minutes to allow the flavors to marry. Variation: for Apple Basil Dressing, use 1/2 cup unsweetened apple juice instead of orange juice and mince 8 large basil leaves in place of the tarragon.
Preheat the oven to 210 deg C. Grease a 12-cup muffin tin[the BIG muffin size] or use large paper cases. Sift the self-raising flour with the baking soda, salt and cinnamon into a bowl, then add the wholemeal flour, brown sugar and orange peel. Mix together lightly then make a well in the centre and add the banana, dates, oil, buttermilk and egg. Stir the mixture with a fork until just combined. Place 1 heaped tbsp of mixture into each case and bake for 20-25 minutes.
Boil water. Add vinegar and salt. Pour HOT liquid on weeds and grass to be killed. (be careful because if the water runs on top of the soil it's gonna kill whatever it touches!).
Place beans in a 4-quart electric slow cooker. Set aside. Cut ribs apart; sprinkle with garlic powder, salt, and 1/2 teaspoon pepper. Place ribs on a rack in a broiler pan. Broil 5 1/2 inches from heat (with electric over door partially opened) 18-20 minutes or until well browned, turning once. Add ribs to slow cooker, and sprinkle with onion. Combine jelly, steak sauce, and if desired, chopped pepper in a sauce-pan; cook over low heat until jelly melts. Pour over ribs; stir gently. Cover and cook on HIGH 5-6 hours or on LOW 9-10 hours. Remove ribs; skim fat from sauce. Cook sauce with beans, uncovered, on HIGH for 30 minutes or until slightly thickened. Add ribs just before serving to reheat. *A-1 is recommended for steak sauce.
Preheat oven to 350 degrees. Prepare rice using the chicken broth for the liquid as directed on package. Place slightly cooled rice into a large bowl and add the remaining ingredients mixing well. Grease a muffin tin and spoon mixture evenly into 8 of the cups. Bake 25 minutes, or until lightly browned.
Caramelize walnuts. Take the walnuts and put them in a large skillet and toast on med heat till they brown a little. Then add 2 tablespoons of butter,stirring to coat nuts. Then add 1/2 cup brown sugar and cocoa powder stirring again to caramelize sugar and coat nuts. Then spread nuts over cookie sheet with wax paper and cool. Bread pudding: Preheat oven to 200°F. Cube bread into equal size cubes and spread onto cookie sheet and bake until dry and crisp(not brown) about 10-15 minutes then bump up temperature to 350°F Then peel and cut bananas in bite size pieces and saute in large non-stick pan with 2 tablespoons butter and 1/2 cup brown sugar and 2 tablespoons bourbon till bananas are well caramelized and bourbon cooked off. Put 3 cups heavy cream in sauce pan with vanilla bean (split and scraped) and simmer over medium heat till bubbles form around rim of pan (do not boil) then remove from heat. Whisk the eggs together with the 1/2 cup sugar until it is well incorporated. Then temper the egg with the warm cream adding small amounts at first until the egg and cream come together and egg warms up,then remaining cream can be added and vanilla bean removed finishing the custard. Now take dried cubes of bread add to custard and allow them to soak up most of custard. Now take the custard soaked bread, caramelized nuts, and bananas and layer them into large casserole dish( bread then bananas then nuts, repeat) Then put into water bath. Put into preheated oven for about 30-45 minutes till custard looks set wiggles as one mass not sloshy. You can add a little brown sugar to top to crisp and caramelize it. Bourbon Brown Sugar Carmel Sauce: Add remaining brown sugar, butter and bourbon to a large non-stick skillet and allow to cook for 10-15 minutes on medium heat. The ingredients should be combined and bourbon cooked off and it may look granular. Now remove from heat and stir in remaining cream slowly being careful not to splash. Once cream is incorporated return to med-low heat and allow to simmer another 5-10 minutes stirring occasionally. Once cooled store and add to top of pudding or ice cream.
In a large heavy skillet, melt the butter and heat it until it bubbles. Then lower the heat and add the chopped onions, bell pepper, and celery. Saute the mixture until the veggies turn limp, but do not let them brown (figure that it should take about three minutes). Next add the wine to the seasoning base and bring it to a boil. Then, after about a minute, pour in the clam juice and add to it the prepared roux, thyme, bay leaves, and garlic. At this point, return the mixture to a boil once again but immediately lower the heat and simmer everything together for about five minutes more or until thickened. Now add the crawfish tails, diced tomatoes, cream of shrimp soup, parsley, green onions, seafood seasoning, and salt (if needed). When everything is thoroughly combined, simmer the skillet for about 8 to 10 minutes or until you can pick up the sauce with a fork. All that's left to do is to slice the loaves of bread lengthwise and sprinkle each half with a thin but complete layer of cheese. Then place the bread onto a sheet pan and slide it under a hot broiler or toaster oven until the cheese fully melts. Finally, take the bread halves out of the oven, generously spoon the crawfish sauce down the center of each loaf, then top them liberally with a sprinkling of Parmesan cheese. Return the Crawfish Bread to the oven one more time, but only until the sauce begins to bubble. Then slice the"breads" into appropriate individual portions and serve the pieces piping hot.
Cook the macaroni noodles as directed, drain and reserve. In the mean time, cook the meat, if you are using any, in a large skillet or Dutch oven. Pour the can of soup into the pan with the meat, along with 1 can of water, and the cheese pouch from the mac and cheese box. Stir until well blended, add the noddles. Bring to a simmer and cook for around 10 minutes, the sauce will thicken.