HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre heat oven to 350°F. CRUST:. Combine first 3 ingredients and press onto bottom of a 9 inch springform pan and bake for 10 minutes. FILLING: Whisk together pumpkin, eggs, brown sugar, and spices in medium bowl In larger bowl with electric mixer beat cream cheese, sugar and cornstarch. Blend in pumpkin mixture and stir well. Pour over crust and bake 50 - 55 minutes or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Can be drizzled with some melted semi sweet chocolate . Just pipe a random pattern on top of cake using a baggie with a small hole in corner to pipe out and sprinkle with some crushed pecans on top. Around cake sides you can line up whole pecans.
Preheat oven to 325°F. Prepare 2 9x5 inch loaf pans by greasing and flouring them. In a large bowl beat together eggs, sugar, oil and vanilla. Puree' canteloupe in blender and add to mixture. In a separate bowl, combine dry ingredients, and add to liquid, stirring just until combined. Pour batter into two prepared 9x5 inch pans and bake in a 325°F oven for about 1 hour, or until tests done. (A toothpick inserted into center of loaf comes out clean.). Cool in pan on wire rack for 10 minutes while you make the glaze. Glaze: melt butter and brown sugar in the microwave for 3 minutes, stirring once every minute. Add pecans. After pan has set on wire rack for 10 minutes, remove from pan and place bread on wire rack, which has been placed on waxed paper. Pour praline glaze over top of warm bread. Allow bread to cool before slicing.
Peel the potatoes and dice into 1 inch cubes. Place potatoes into a large pot and fill with cold water until potatoes are completely submerged with water by at least one inch. Add enough salt to make the water salty. Bring the pot to a boil, then boil the potatoes until it can be pierced with a fork without resistance. Strain the potatoes then put the pot over low heat until the potatoes dry out. Mash the potatoes and add milk, butter, salt, and sugar. Serve immediately.
Set oven to 350 degrees. Spread pine nuts evenly on a baking sheet and toast until they turn golden, about 5-6 minutes; occasionally shake the pan while they are baking. Coarsely chop the pine nuts and set aside. Mix the sun-dried tomatoes with the garlic, Parmesan, olive oil, parsley, basil and pepper in a small mixing bowl. Toast the baguette rounds at this point if you want a crispier bottom. They can be served either way - fresh or toasted. Place the Brie in a medium mixing bowl and energetically beat until smooth. Spread about a teaspoon of Brie on each baguette slice, top with 1/2 teaspoon pesto, add pine nuts and serve.
Soak your cedar plank in water for 20 minutes, flipping over halfway through soak time. While the plank is soaking, mix together butter, basil and minced garlic cloves, spread on salmon. Salt and pepper to taste. Heat your grill to low, or the right setting for your grill for fish. Take your cedar plank out of the water and place the salmon on top of the plank. Place it on the grill and cook for 20-40 minutes depending on how thick your salmon is.Grill with the lid closed. During the cooking time, if the plank catches on fire, spray it with water. Salmon is done cooking, when it flakes easily with a fork. *Note: Whenever I make this it normally takes around 30-45 minutes to cook on the grill. I constantly check it to make sure the plank doesn't burn & the salmon doesn't over cook. Make sure you have water on hand to spray the cedar plank with, so it doesn't catch on fire.
Sprinkle chicken with garlic salt. In large skillet brown in oil. Drain pineapple and save juice. Add one fourth of the pineapple juice to skillet. Cover and simmer 6 to 8 minutes until chicken is golden. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to boil. Cook and stir until thick and clear, about 1 minute. Remove from heat and allow to cool. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze. To serve: Thaw in fridge. Heat until sauce is hot and bubbly and chicken is heated through.
Season pork chops with salt, pepper, and garlic salt to taste. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through. Serve with rice and mixed vegetables.
In a medium mixing bowl, mix all ingredients together except the chicken. Gently fold the chicken into the mayonnaise mixture until well combined. Transfer to your serving bowl, cover with plastic wrap and refrigerate, to allow flavors to meld.
Fire up grill. Saute chopped peppers, onion and garlic in olive oil until soft. Add tomatoes, mushrooms, oregano and basil. Cover. Simmer for 20 minutes. Meanwhile, slice polenta into 1/2 inch thick pucks, spray with cooking spray. Grill sausages and polenta, turning several times. Remove sausages from grill, slice the long way, add to tomato mixture. Put several slices of polenta on each plate, spoon sauce over, sprinkle with grated cheese.
In a large saucepan, melt butter and add cut up pork ribs. Season to taste with salt and pepper. Brown. Remove ribs from pan and place in a bean pot. Mix together remaining ingredients in the saucepan and bring to a boil. Turn down heat to medium and simmer until sauce runs clear. Add to ribs. Bake in oven for 2 to 3 hours at 300°F. Serve over rice.
In a large bowl, mix all ingredients except oil together using your (clean) hands. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot. Cook chicken balls 4-5 minutes or until golden and cooked through. Drain on kitchen paper. Allow the oil to come back to temperature before continuing with another batch.
Fill 8 one-cup glass jars, sterilized according to the jar manufacturer's instructions, and then process according to the manufacturer's instructions. Once the jars have cooled, to make sure all of the lids are sealed, push down on the center of each. If the lid pops back up, the jar isn't sealed; you should refrigerate and eat any jam in unsealed jars within a couple of weeks. Properly sealed jars will keep in a cool, dry place for several months.
1. Soak Parle -G biscuits in milk for 10 min till the biscuits get soft. Mix well to for ma smooth batter. 2. Add sugar and chocolate sauce. Mix again and lastly add baking powder. 3. Pour the batter in preheated greased sandwich maker and cook for 5 minute. 5. Once baked, remove the sandwich cakes and let them cool completely.
1. Mix all three ingredients in a large bowl until combined. 2. Drop by rounded teaspoonfuls onto a cookie sheet lined with parchment paper. 3. Using a fork coated with granulated sugar, press a criss-cross or tic-tac-toe grid into the top of each cookie. 4. Bake at 350 degrees for 10-12 mins until edges are lightly browned. 5. Gently transfer to a cooling rack. Store in an airtight container. Yield: Approximately 2 dozen.
Combine the crab meat, day old crumbs, spring onions, parsley, garlic, seasoning and first lot of mayonnaise. Mix together lightly and carefully shape into four patties - wet hands will help for this. Then coast them with the panko crumbs (or other ones). Heat a shallow layer of oil in a frypan and carefully brown the patties (to mixture is already cooked so you only need to brown and warm through) and be careful when turning. For the Herb Mayo - simply combine the second lot of mayonnaise and the herbs. mear the herb mayo over both sides of the split bread sections, leaving some in reserve. Lay on the lettuce, tomato and crab burger, then finish with a blob of maylo on the top and top with other half of baquette slice and enjoy.
Grease a 9x13 inch casserole dish and line with tortilla chips. Add cooked chicken. Mix soup, sour cream, milk, chilies, cheese, onion, and garlic powder. Pour mixture over the chicken and chips. Bake at 350 for 1 hour covered. Let stand for 15 minutes before serving. Garnish with cheese and serve with salsa and cilantro.
Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish. Pour buttermilk mixture over chicken, cover, and refrigerate 12 hours, turning once. Heat the oven to 400*,arranging a rack in the middle. Place a metal cooling rack inside a baking sheet and set aside. Place Corn Flake Crumbs in a shallow dish and season with salt and freshly ground black pepper. Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken. Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces. Bake until golden and crispy,turning half way through and internal temperature is 160*, about 35 minutes.
Saute chicken, pepper, onion and garlic in pineapple juice. Mix everything in crock-pot and cook on LOW for 6-8 hours.
Marinate the egg in a small dish of soy sauce, turning occasionally, until the surface is light brown all over.
Cut onions in large pieces and crush garlic cloves. Place vegetables in a pan. Season chicken breasts with salt and pepper. Place on top of onion and garlic. Add 1 cup water. Cover and cook 20 minutes, or until chicken is cooked through. While your chicken is cooking, mix the yogurt, egg yolks, and saffron in a bowl. Season with salt and pepper. When chicken is done, shred it into medium-sized chunks with two forks. Add chicken to the yogurt mixture. Cover and refrigerate over night. Parboil your rice by washing it several times under water until it runs clear. Then, soak the rice in water and salt over night, or at least an hour. After soaking, bring fresh water to a boil. Add fresh salt and drained rice. As soon as the water starts to boil, lower the heat and cook 10 minutes. While the rice cooks, gently scoop the rice from the bottom of the pot and bring to the surface and release. You are not stirring here! Drain the rice in a colander and check for done-ness (soft and cooked, but not mushy). rinse with cold water to stop the cooking process. Remove chicken from the marinade and add your parboiled rice to the remainder of the yogurt marinade and mix well. Season as needed. Pour 2 tablespoons olive oil in the bottom of a casserole/Pyrex dish. Coat the dish, including the sides, with the oil. Place half of the rice in the dish and make sure it is even. Arrange the chicken on top of the rice in a single layer. Add remainder of the rice on top and flatten the top slightly by pressing down with a spatula. Pour the 2 tablespoons melted butter over the rice. Cover the dish with foil and bake at 350 for 2 1/2 hours.
Spray your slow cooker with nonstick spray. Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt. Sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of mixes. Add the stick of butter on top. Set your slow cooker to 8 hours and forget it. You do not add any additional water to this. Served with mashed potatoes, but you could serve with egg noodles.
Put all ingredients except the white chocolate in a blender and mix on high. Pour mixture into a sauce pan, add white chocolate, bring to a slight simmer and simmer for 4 minutes. Put hot mixture back into blender, blend again on high until creamy. Strain through a sieve. Serve hot. Enjoy!
Pour all ingredients in mixing glass filled with ice. Shake. Strain into chilled martini glass.
For Panna Cotta: Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.). Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved. Remove from heat, and add gelatin mixture, stirring until mixture is dissolved. Stir in remaining 1 1/4 cups milk. Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired. For Dark Chocolate Sauce: Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Drizzle spoonfuls on panna cotta immediately before serving if using stemmed glasses or invert the panna cottas onto a puddle of the chocolate sauce.
Finely chop onion, red and green bell pepper, celery, carrot, tomatoes, and garlic. Rinse beans and drain. Add chicken stock. Stir in onion, bell peppers, celery, basil, carrot, tomatoes, garlic, and black pepper. Stir in ham hock and smoked turkey. Cover and bring to a boil. Reduce heat to medium. Uncover and simmer for 2 1/2 hours, until beans are tender. Remove ham hock and remove any meat from the bone and return to beans.
Make the cinnamon sugar topping. In a small bowl, combine the brown sugar and cinnamon. Set aside until ready to use. Make the maple glaze. In a medium bowl, whisk together the confectioners' sugar, maple syrup and vanilla extract. Set aside until ready to use. Make the pancake batter. In a large bowl, sift together the flour, baking powder and cinnamon. In a separate large bowl, whisk together the milk, egg, honey, brown sugar and salt. Stir the wet ingredients in with the dry ingredients until well combined. Stir in the blueberries. Allow the batter to set for 15 minutes before using. Heat a large skillet or griddle over medium heat. Spoon the batter on the preheated skillet, using about 1/4 c of the batter per pancake. Cook the pancakes on one side until golden brown. Sprinkle about 1/2 tsp of the cinnamon sugar topping on the uncooked side of the pancake, then flip the pancake over and cook until golden brown. Drizzle the maple glaze over all. Serve hot and enjoy!
Drain and mash asparagus. Mix with remaining ingredients. Pour into round baking dish and bake at 350 degrees until slightly browned and bubbling, about 20-30 minutes. Serve hot with crackers or large corn chips.
Boil a large pot of water for pasta, cook according to package directions. Drain and toss with 3 T butter. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Boil, stirring constantly about 5-10 minutes or until balsamic has become the consistency of maple syrup. There should only be about 3-4 T left. Be careful not to burn,. Meanwhile, place 1 T of butter in a skillet with onions and salt and pepper to taste. Stir fry onions over medium heat until transparent. Add broccoli and mushrooms along with 1/3 cup water. Cook, stirring every now and then for about 5 minutes or until broccoli is tender and water has evaporated. Mix pasta, balsamic reduction, cooked veggies, raw spinach and cheese together. Serve and garnish with extra pepper and cheese.
Make roux: Heat 2 tablespoons oil in a small pan and add the flour; cook over low heat for about five minutes, stirring constantly to prevent scorching. Set to the side. Heat remaining oil over medium heat in another saucepan; add vegetables and cook for two minutes, taking care not to scorch the garlic. Add shrimp stock or clam juice, wine, seasoned salt, paprika, tabasco and salt. Whisk in the roux and cook until thickened, about three minutes. Add cooked shrimp, green onions and parsley; simmer for a minute. Keep warm. To make catfish: Heat six inches of oil in a large, heavy pot or deep fryer to 350°F. Beat eggs and milks until combined; add 1 1/2 teaspoon seasoned salt. Stir remaining seasoned salt into flour. Dredge the fish in flour, dip into egg mixture, then flour again. Drop the fish into the hot oil and fry until golden, about five minutes. To serve: Top the catfish with warm sauce and serve over steamed white rice.
Split avocado in half. Remove pit. Score avocado meat with knife vertically and then horizontally. This will create little cubes of avocado. Repeat with remaining halves, place in a bowl larger enought to make dip. Add diced tomatoes, onions, and minced fresh cilantro. Mix all ingredients together. Mix until ingredients form a dip consistency. Dip should have some lumps. Add salt to taste. Mix. Serve with chips, tacos, or just eat plain out of the bowl!
In a skillet, saute mushrooms in butter. Add cream and basil and heat through. Pour sauce over hot pasta and mix thoroughly. Add spinach, Parmesan and Swiss cheeses, pistachios. Season to taste with salt and pepper. Toss to mix well.
Cook the broccoli in the water until tender but not mushy. Stir in onion or chives, cream of mushroom soup, milk and butter. Heat to a simmer and cook three minutes, stirring well. Add cheese and stir until it melts. Serve immediately.
Heat oven to 400 degrees F. Bring garlic and cream to a boil in a 2 qt saucepan over high heat. Reduce heat to medium and cook, stirring, until sauce is thick, about 10 minutes. Stir in Parmesan, and season with salt and pepper. Pile chips on an ovenproof plate, drizzle with sauce, and sprinkle with blue cheese. Cook until cheese is slightly melted, 5-7 minutes; garnish with chives.
Heat oil in a dutch oven over medium heat. Add carrots& onions cook about 5 minutes. Add cooked pork, cook& stir about 1 minute. Add potatoes, bouillon,spices,4 cups of water& cider vinegar, mix well& simmer covered. After about 15 minutes add cabbage mix well. Simmer 15 more minutes stirring occasionally. In measuring cup mix until well blended the 1/4 cup water& flour. Add to stew mix well. Cover& simmer about 10 minutes more or until stew is thickened. Serves 6.
COMBINE tea, pear nectar, lemon juice, and sugar in a large saucepan. Bring to a full rolling boil, stirring constantly. IMMEDIATELY stir in liquid pectin, return to full bioul. Boil hard for 1 minute, stirring constantly. Remove from heat; skim off any froth. POUR quickly into warm, sterilized jars, filling up to 1/4" from rim. Seal while hot with sterilized 2-piece lids with new centrers. Let stand at room temperature until set.
preheat oven to 350. cook pasta for about 8-10 minutes rinse and drain. set aside. in skillet, cook peppers and jalapeno in hot oil over med. heat for 5 minutes. stir in chicken, black beans, corn, seasoning mix, and 1/2 cup enchilada sauce. cook for 5 mins, stirring twice. stir in 1/2 cup of cheese and 1/2 cup of green onions until blended. spread 1 cup of enchilada sauce in a 3 quart rectangular baking dish. divide filling among shells and put on top of sauce. drizzle with remaining 1/2 cup enchilada sauce. bake, covered, for 30 minutes. uncover, sprinkle with remaining cheese, and bake for 5-8 mins longer. top entire dish with chips and remaining 1/2 cup green onions. serve with guacamole, sour cream and/ or cilantro.
Heat oven to 375 degrees. Mix ingredients together in a large bowl. I start with a wooden spoon just to get things going and I finish with my hands. When well mixed (it should be nice and moist) plop into an ungreased baking dish and shape into a loaf. Place dish in oven. Bake for about an hour or until it is brown on top and done in the middle. Remove from oven, let sit for about 10 minutes so it will stay juicy inside. Slice and enjoy.
Place first 5 ingredients in a food processor and pulse 5 times. Add remaining ingredients and pulse twice. Serve immeditately or cover and chill.
Cook shallots in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes. Stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes. Cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes. Drain well in a colander, then immediately add to mushroom mixture, tossing to combine. Season with salt and pepper.
Put all ingredients except milk and butter in crock pot. Cover & cook on simmer for 1 hr on stove. Stir in last 2 ingredients the last 30 minutes before serving. Add salt & pepper to taste. Garnish with shredded cheese, sour cream & bacon.
Cook pasta al dente rinse with cold water and set aside in the refrigerator. Toast slivered almonds in a non stick pan over medium high heat until slightly brown. Set aside to cool. When pasta and almonds are cooled toss with the remaining ingredients in a glass serving bowl.
Cook and drain noodles according to directions on package SET ASIDE 2 FLAVOR PACKETS! Keep third packet for another use. set noodles aside. In a wok heat oil then stirring constantly Saute garlic,onions& green peppers, for apx. two minutes then add frozen veggies. cook until onions are almost translucent. (about 3-5 minutes) Add in oyster sauce stir, next add prepared noodles then 2 flavor packets stir well. Finally add crab meat cook and stir for two more minutes or until crab meat is warm thru. and frozen veggies are warmed as well.
Brown the sausage in a medium pan. Drain the grease. In a medium sized pot, add the cream cheese and sour cream. Heat over low until bubbly, stirring frequently. (Keep an eye on it, you don't want to scorch it). Add the sausage and stir. Serve with tortilla chips.
Cut off crown from pineapple and discard. Without peeling, cut pineapple lengthwise into 6 wedges. Remove core from each piece. With serrated knife, loosen pineapple from outer rind, cut fruit almost through crosswise into wedges but do not remove rind. Place each wedge on 12 inch square double sheet of foil. Drizzle with maple syrup, sprinkle with rum (if using) and dot with butter. Fold up foil, sealing loosely to leave room for steam. Cover and bake on grill over medium hot coals or on medium setting for 30 to 40 minutes or until very hot and bubbly. Serve hot, topped with whipped cream or ice cream.
Grease 9-inch pie plate. Bring water to a boil in medium saucepan. Slowly add cornmeal over medium heat, stirring constantly, for 2 to 3 minutes or until slightly thick. Stir in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for additional 2 minutes or until very thick. Spread into prepared pie plate; cool for 1 hour or until firm. Cut into wedges; serve topped with sauce or tomatoes. (I prefer sauce).
Toss cauliflower in olive oil, then add vinegar and toss again. Add remaining ingredients and toss. Refrigerate overnight for best flavor.
Boil water in a small saucepan. Add dried apricots. Bring to a boil, turn to a simmer for 10 minutes. Puree to desired consistency, using liquid to make smooth. Mash with a food mill to remove skin. When serving add water to desired consistency.
In a mixing bowl, add the first 3 ingredients; stir to combine. Add in the flour, baking soda, pecans, and 1 teaspoon vanilla; stir to combine. Pour batter into a greased and floured 13x9 inch baking pan. Bake in a 350° oven for 35-40 minutes or until pick comes out clean; let cool. In another mixing bowl, combine the remaining ingredients; stir to mix well. Spread over the cake. Cut into squares and serve.