HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350° F and grease a 13 x 9-inch baking pan. Combine sugar, butter, and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder, and salt in medium bowl; stir into the sugar mixture. Stir in nuts. Spread into prepared baking pan. Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar and cut into bars.
Heat oil in large skillet. Add the onion and garlic. Cook till soft. Add the crushed tomatoes and capers and simmer for 10 minutes or so. Add the cod and simmer till flaky. Add the basil and serve.
Heat olive oil in a large skillet over high heat. Add onion, zucchini, yellow squash, bell pepper, mushrooms, garlic, oregano, salt & pepper. Cook and stir 7 minutes or until vegetables are crisp-tender. Toss with tortellini and parmesan cheese.
Add eggs, green onion, salt, MSG, and pepper in a large bowl and lightly beat together. In a non-stick skillet heat oil, add sweet sasuage and cook for 1 or 2 minutes until lightly brown. Drain sausage and add to egg mixture, beat together lightly. Add entire mixture to the same skillet you used for cooking the sausage. Cook for about 2 to 3 minutes on each side, or until lightly brown. Serve with steamed rice.
Preheat oven to 350 degrees. Melt 1 cup sugar in a pan over medium heat. Stir until it caramelizes, being careful not to burn the sugar. After caramelizing the sugar, quickly throw it in the mold you are using for the flan, and move the mold around so the bottom of the mold will be covered with the caramelized sugar and set aside. It will become hardened. Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, vanilla, and allspice in a blender, and blend until smooth. Pour the mixture into the caramelized pan. Place the pan with the caramelized flan into a bigger mold filled with about 1 " of hot water. Being very careful not to spill the water, and get burned or have the water get into the flan,. Bake in preheated oven for about 50 min or until a knife inserted in the center comes out clean, Refrigerate for at least 3 hours. I usually leave it in the same pan if its just for our family and then serve as needed,.
Saute garlic in olive oil for several minutes. Add shrimp and crabmeat, mixing well with garlic and olive oil. Add parsley. Sprinkle 1/2 cup mozzarella on pizza crust. Place crab/shrimp mixture on crust. Cover with remaining cheeses. Bake according to your pizza crust directions (typically, bake pizza until crust is golden brown and cheese is melted and bubbling, about 15 minutes). Cut and serve with cocktail sauce.
Preheat oven to 325°F Place bananas in a large bowl and mash with electric mixer. Stir in sugar and let stand for 15 minutes. Add applesauce and eggs and beat well. Add remaining ingredients and mix thoroughly. Pour into 9"x5" loaf pan coated with nonstick vegetable spray. Bake for 1 hour, or until a wooden toothpick inserted in the center of the loaf comes out clean. Remove from oven and let stand 10 minutes before removing from pan. Cool on wire rack.
Mix the flour, cornmeal and baking powder together in a bowl. Rub margarine into flour till mixture resembles breadcrumbs. Add the grated pumpkin and dates, then mix in the milk. Turn out onto a floured surface and knead 3-4 times. Roll into a circle on a greased tray, and cut into 8 slices like a pizza. Bake at 200C for 10-12 mins.
make up pizza mix. makes 1 large or about 3/4 individual pizza,s. spread bolognese over the top. place cheese on top. sprinkle oregano if desired. bake in a very hot oven for about 10/15 mins.
Heat 1 tablespoon oil in large skillet over high heat; stir-fry pork for 3-5 minutes or until no longer pink. Remove pork from skillet with slotted spoon; cover to keep warm. Add beans to skillet; stir-fry for 1 minute. Push beans to side of skillet; add 1 tablespoon oil to center of skillet. Add onion and mushrooms; stir-fry all vegetables for 2 minutes. Remove from skillet; cover to keep warm. Stir together tomatoes, cornstarch, sugar, salt and basil. Add to skillet; bring to boil. Add polenta. Cook, stirring gently, over high heat for 1 minute. Return all to skillet; cook, stirring gently, for 1 minute. Transfer to shallow pasta serving bowl; sprinkle with cheese. Serve immediately with a side of garlic bread.
Crepes: Beat together all ingredients until smooth. Pour thin layer into a pan (depending on pan size), swirl around, cook on medium heat until firm enough to flip. Try not to brown. You may have to adjust the amount of liquid in the recipe, make a couple if they seem too thick thin out the batter with more milk. Apple Filling: Toss apples with other ingredients, Let sit for 15 minutes, a caramel syrup should form around the apples. Pour apple mixture on crepes. Cream Cheese Topping: Beat all ingredients together, pipe or spread over apple-filled crepes.
Heat oil and brown meat for about a minute. Add the water, Russian dressing and soy sauce and simmer for 30 minutes. Add peppers and onions and simmer for 10 minutes. Serve over rice or noodles.
Combine the first 6 dressing ingredients and stir to dissolve the sugar. Add remaining dressing ingredients and mix well. Combine the ham, turkey, cheese and pickles together in a large bowl. Toss together with the dressing. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.
Put flour, sugar, baking powder and salt in large bowl. Cut or rub in butter until crumbly. Make a well in the center. In another bowl beat egg until froth. Mix in milk and vanilla. Pour into well. Stir just enough to moisten. Pour into greased 8 x 8 inch cake pan. Push apples well into batter close together. TOPPING: Mix brown sugar and cinnamon together and sprinkle over top. Bake in 350°F oven for 50 to 60 minutes until it begins to shrink from edge of pan. I baked for 50 minutes. Serves 9 or in my house 3 Ukrainians. Company's Coming Muffins & More.
Prepare canner, jars and lids. In a large, deep stainless steel saucepan, combine berries and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling, stirring constantly. Boil hard, stirring constantly for 1 minute. Remove from heat and skim off foam. Ladle hot jam into hot jars, leaving a 1/4 in headspace. Remove air bubbles. Wipe rim and place lid and ring on. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canning lid. Wait 5 minutes and remove jars, cool and store.
Using a long chef's knife, cut 1 onion in half from top to bottom. Lay it cut side down on the cutting board, cut it lengthwise in half again, leaving it intact at the root end, and then thinly slice crosswise (discard the root end). Repeat with the remaining onions. Add the olive oil and butter in a large Dutch oven or soup pot; set over low heat (Dorie uses an enameled cast-iron Dutch oven). When the butter is melted, add the onion and garlic; season with salt, and stir with a wooden spoon. Decrease the heat to the lowest setting and cook the onions, stirring often, until they are a deep caramel color. Have patience; depending on the heat and the onions, this may take an hour or more. Don't be tempted to speed things up, because if you burn the onions, the soup will have a bitter taste. However, if you don't get the onions really brown, the soup will be pale in both taste and looks. Sprinkle the flour over the onions and stir for a minute or so to cook away the flour's raw taste. Pour in 1/3 cup wine and, stirring to pick up any browned bits sticking to the bottom of the pot, let the wine cook away, 1-2 minutes. Add in the chicken broth and the remaining 2/3 cup wine, season with salt, and bring to a boil. Decrease the heat so that the liquid just simmers; partially cover the pot, and cook for 30 minutes. Check the soup for seasoning, adding white pepper and more salt if needed. *Your can set the soup aside for up to 2 hours, until serving time, or refrigerate it for up to 3 days; bring to a boil and simmer for about 10 minutes before continuing. Preheat the broiler; line a baking sheet with foil or parchment paper, and have six deep ovenproof soup bowls at the ready. In necessary, cut the slices of bread so that they fit into your soup bowls; it is up to you whether you want the bread to almost cover the surface of the soup or to float in the soup like a large crouton. Place the bread on the lined baking sheet and broil just until the slices are toasted; flip over and color the other side. Remove the bread, and put the soup bowls on the baking sheet. Pour about 1 teaspoon Cognac into each bowl. Ladle in the soup; top each with a slice of bread, and cover the bread with the grated cheese. Run the soup under the broiler just until the cheese is melted and bubbling; serve immediately; warn your guests--this is HOT.
CRUST: Preheat oven to 325°F Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake crust 8 minutes; cool on rack. FILLING: Press raspberries and juices through fine strainer into small bowl. Measure 1/2 cup puree for filling (reserve remaining puree for another use). Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside. Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and vanilla. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate. Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl. Pour raspberry batter into prepared crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly. Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer. Smooth top. Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours. Cut around pan sides with small knife to loosen cheesecake; release sides. Garnish cheesecake with white chocolate curls, if desired.
In a large saucepan, bring sauce and 2 cups of water to a boil; reduce to a simmer. Add noodles, and simmer, stirring frequently, until tender, 6-8 minutes. Season with salt. Serve with a dollop of ricotta, basil, salt and pepper.
Line the bottom and long sides of a 9 1/4 X 3" nonstick loaf pan with a piece of waxed paper, allowing a 1" overhang on both sides. Set aside. Drain juice fron crushed pineapple, add enough water to make 1/2 cup of liquid. Add the gelatin to pineaplle liquid, let stand to soften. Combine egg yolks, 3/4 cup sugar, mace, salt in top of double boiler, blend in milk. Cook over hot water until mixture coats a metal spoon, stirring constantly. Remove from heat, stir in softened gelatin and lemon peel. Chill until partially congealed. Beat the egg whites until soft peaks form, add 2 tbs sugar, beat until peaks are stiff but not dry. Whip heavy cream until thick. Fold pineapple into gelatin mixture. Fold in egg whites and whipped cream. Turn into prepared springform pan. Chill until firm. Remove side of pan. Turn onto a serving plate. Whip 1/2 cup heavy cream until stiff, spread on top of charlotte, sprinkle with mace.
For Pudding: Mix sugar flour and salt together with a whisk. Add milk and microwave until thickened, stirring occasionally. Quickly add egg yolks, whisking away so they don't cook too fast. Cook another minute or until thick. Add butter and vanilla, whisk again until smooth. You may make this on the stove if you don't like the microwave idea, but be sure to stir so the bottom doesn't burn. Cover with plastic wrap (so a film will not form on top) and let cool. For Crust: Stir salt into flour. Measure shortening and cut into flour with a fork or pastry blender until the dough texture is like peas. Add a few drops of green food color to 1/4 cup water and mix. Add and stir to flour mixture until ingredients hold together and color turns green. Roll dough out onto a floured surface. Divide into ten balls. Roll each ball into a circle and add 1/4 cup or less of filling in the center of the circle. Fold dough in half over filling and crimp edges. Don't get any filling on the edge or it might leak out and ruin the pie. Cook in hot (Crisco) shortening at least an inch deep in your skillet, set at 375 degrees, frying about 4 minutes per side. Important: use a pancake turner or other utensil that will hold the pie, as you don't want it to crack and leak filling when you cook it or you will have a mess. Be careful with the hot grease, it will boil up if the filling leaks. For glaze: in a large mixing bowl, combine all glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool.
Cool potato water to 80°F, if using water then heat in the microwave for 30 seconds. Add bread ingredients to the bread machine in the order recommended by the manufacturer. Set Cycle: Dough, Size: 2 lb. After about 5 minutes, check the consistency of the dough; if the dough is too dry add a tablespoon of water at a time, if too wet add a tablespoon of flour at a time, until the dough is smooth and slightly sticky when you press it. Prepare the herb mixture: melt the butter in a saucepan, add the garlic, green onions and parsley, and cook for 2 or 3 minutes; cool completely. Spray two 9x5 inch pans with cooking spray, preheat oven to 350°F. When the cycle is finished, take the dough out and knead to remove large air pockets. On a lightly floured surface, roll dough into an 11x24 inch rectangle, spread with herb mixture, leaving about 2 inches at one of the 11 inch ends. Roll bread dough from the other end, pinch closed. Cut dough in half, place in prepared pans seam side down; leave to rise in a warm place until doubled, about 45 minutes. Bake until browned, about 30 minutes.
Preheat oven to 375°F. Place all ingredients in a 9" x 13" baking pan (or on a cookie/baking sheet) and toss until green beans are thoroughly coated with oil and spices. Roast for 30 minutes, tossing at 15 minutes with a spatula, or until green beans are tender and beginning to brown around the edges. Some shallots near the top will become crisp, while the ones near the bottom of the pan will caramelize.
Mix together oil, vinegar, lemon juice, basil, parsley, oregano, and pepper flakes together in a shallow bowl. Add chicken and toss to coat. Marinate for at least 30 minutes or as long as 2 hours. Grill or broil chicken until the internal temperature reaches 165 degrees, or until throughly cooked. Serve by spooning warmed sauce over hot pasta, slice the chicken and arrange on top.
Brew your favorite coffee and pour yourself a cup. Put a chocolate covered cherry candy into the cup. stir gently and add the Splenda or sugar. Stir to dissolve. Enjoy!
Prepare rice as instructed on package. In skillet, brown turkey in 1/2 tablespoon of olive oil, drizzling it evenly over turkey. Your meat shouldn't be chunky (small pieces). Place in large mixing bowl. In same skillet, add remaining olive oil, sherry and saute onion, green pepper, and garlic until tender. In sm-medium bowl, mix together sour cream, mayo, ground pepper, parsley, Worcestershire sauce and hot sauce. Combine soup mixture into large bowl with meat mixture and mix well. Stir rice into meat mixture until covered well (don't overwork the rice - prevents mushy results). Spray oil over an oblong casserole dish and pour mixture evenly into dish. Sprinkle grated cheese evenly over top of mixture. Bake COVERED for 40-45 minutes until bubbly. Before adding cheese, if you think your mixture looks a little dry, evenly pour 3-6 tablespoons of cream or milk over the top. Fork a few tiny openings for cream to work its way down into casserole dish.
Wrap tortillas in foil. Grill the tortilla packet, uncovered, on the rack directly over medium coals about 10 minutes or until warm, turning once. Working with one tortillas at a time, spread 1 tablespoon ice cream topping down the center of each tortilla. Top with 3 or 4 banana slices and 2 tablespoons crushed cookies. Fold one-third of the tortilla over filling. Tuck in ends and roll up, forming a burrito. Secure with wooden toothpicks. Brush with melted butter. Grill burritos directly over medium heat for 3-4 minutes, turning once, or until tortillas are lightly browned. Let cool 5 minutes before serving. If desired, serve with whipped cream, jam or chopped fresh strawberries. Chocolate-Marshmallow Burritos: Prepare as directed, except spread 1/4 cup marshmallow creme down the center of tortillas. Sprinkle with 1/4 cup chopped peanuts. Drizzle with 1/4 cup chocolate syrup. Fold and grill as above.
Slice chicken into 2" long strips about 1/2 inch wide. Pat basil and pepper to taste onto chicken. In a bowl, combine soya sauce, lemon juice and oil. Add chicken, stirring to coat well. Place slices in single layer on foil lined broiler rack. Let stand for 5 minutes. Broil chicken 4 inches from heat for 4-5 minutes or until tender and no longer pink inside.
Whip cream, 1 tablespoons sugar and 1/4 teaspoon peppermint extract in medium bowl to soft peaks. Bring milk to simmer in large saucepan over medium heat. Scrape in seeds from vanilla beans. Reduce heat to low. Add chocolate, cocoa and remaining sugar; whisk until smooth. Mix in 1/2 teaspoon extract. Ladle hot chocolate into mugs. Top with whipped cream.
Preheat the oven to 350 F and coat the inside of a 6-8 cup baking dish with 2 tbs of the butter. Melt 5 tbs of the butter and set aside. In a large bowl, soak the currants in the rum for 30 minutes. Then add the bread crumbs, chopped nuts, 1/2 cup of the sugar, melted butter, lemon peel and cinnamon. Stir until well mixed. Drop the apple slices into another bowl and sprinkle them with the remaining sugar. With a spatula, spread about a third of the bread crumb mixture on the bottom of the baking dish and sprinkle about half the apple slices evenly over it. Repeat with another bread crumb layer, then the rest of the apples, and finishing with the final third of the crumbs. Dot the top with the last 2 tbs butter. Bake in the middle of the oven for 30-40 minutes or until the apples are tender. Serve at once. You can sprinkle the top with more cinnamon and sugar, if you like.
For the almond butter: Preheat the oven to 350 degrees F. In a bowl, mix together the almonds, honey, canola oil and hazelnut oil. Spread the almonds on a cookie sheet covered with parchment paper, sprinkle with salt and toast in the oven for approximately 10 minutes or until fragrant and lightly caramelized, watching them closely and stirring halfway through if necessary. Let cool for 1 minute. Cook's Note: Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult! In a food processor, add 3/4 of the roasted almonds. Process on high speed for 5 minutes or until you have the desired consistency. Scrape down the sides with a rubber spatula and process again to the desired smoothness. Add a few drops of oil if it's too thick. Adjust the seasoning, to taste. With a knife, chop the remaining almonds and keep aside to use as a garnish. For the grape jelly: Rinse the grapes and put them in a big pot with the sugar and lemon juice. Bring the mixture to a boil over high heat, stirring often, then reduce the heat to medium and simmer for about 20 to 25 minutes or until it starts to thicken. Skim the surface regularly to ensure a clear jam. Let it cool for 1 hour. Pour the mixture in a clean jar and reserve in the refrigerator. Grape jelly will keep for a week. For the duck foie gras: Season the foie gras with salt and pepper. In a pan on medium heat, saute the foie gras 20 seconds on each side or just until golden brown. Remove from the pan and set aside in a warm place. Add the brioche bread to the pan to soak up the remaining juices and duck fat and lightly toast on each side, about 2 minutes in total. When ready to plate, spread the almond butter on a slice of bread, cover with a slice of foie gras. Garnish with the grape jelly and the reserved crushed almonds. Cook's Notes: Roasted pecans, hazelnuts, macadamia, brazil nuts or peanuts work well, too. Combining different nuts is also fun to experiment with. The nut butter can also be flavored with spices like orange zest, cardamom, or cinnamon. The first and most important thing to consider when making a batch of peanut butter is buying fresh peanuts, or other nuts. Because nuts have such a high oil content, they can go rancid if stored improperly, or for too long. Buy your nuts from a busy store with a good turnover and you should have no problem. Nuts can be kept in the freezer for almost a year. Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult! The almond butter can keep in an air-tight container in the refrigerator for up to 2 months. Hazelnut oil can be substituted with macadamia nut oil or grilled sesame oil.
Cut the meat into cubes (4x4 cm). There is no need to remove small bones. Put the meat and coarsely chopped onion in layers in a casserole, seasoning each layer with salt and allspice. Add enough water to almost cover the meat. Bake without a cover at a moderate temperature, c. 175 °C, for 2 1/2-3 hours. Cover the casserole towards the end of the cooking time. Serve with mashed potato, boiled swedes and lingonberry puree.
Preheat oven to 350 degrees F. Add the brown sugar and white sugar to the melted butter and set aside (some of the brown sugar will melt). In mixer with paddle gently mix egg and bourbon vanilla. Add the butter and sugar mixture to the egg mixture and beat on low until mixed well. Add flour all at once to mixer. Mix well; you will see it look just like it did on the program, sticky and ribbon-like. I used a measuring cup to pour it into the paper cups without the mess of a melon baller. Bake at 350 degrees F for 14 minutes, turning at 7 minutes. Sprinkle with powdered sugar. Keep in closed container after cooled. Note: (makes a Wilton mini tin full). VARIATIONS:. FOR KEY LIME:. no vanilla, instead use 2 tsp key lime. FOR LEMON:. no vanilla, instead use 2 tsp lemon juice. FOR FUDGE:. Poke hole in hot t-cakes with large frosting tip. Fill with your favorite Hot Fudge Sundae topping.
MAKE AHEAD MEATBALLS. Heat oven to 400°F. Mix all ingredients thoroughly, shaping into 1" balls. Place in ungreased jelly roll pan. Bake about 10 minutes or until browned. Cool meatballs in pan about 5 minutes. Either freeze in 1 quart freezer container, or set to the side to use in Noodles Romanoff. SAUCE. Melt butter in large skillet. Remove from heat. Blend in flour, cheese. Gradually stir in milk. Heat to boiling, stirring constantly with a whisk (this will help beat out the lumps). Boil & stir 1 minute. Add meatballs. Reduce heat. Cover & simmer for 10 minutes. While meatballs simmer, cook egg noodles as directed on package. Drain & stir butter and parsley flakes into noodles. Serve meatballs with sauce over noodles. **Note**. This does not make a lot of cheese sauce, so you may need to either double the sauce, or adjust the milk & flour to your desired consistency. I prefer to keep mine at about medium thickness.