HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F. Combine dry ingredients in a large mixing bowl. Combine liquid ingredients in a small mixing bowl. Stir the liquid mixture into dry mixture just until all dry ingredients are moistened. Gently stir in cranberries. Fill paper-lined muffin cups two-thirds full. Bake 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Check at 18 minutes for doneness. Cool in pan on wire rack 10 minutes. Serve warm or cold with butter and/or cream cheese. Note: Muffins can be prepared ahead and frozen. Reheat in microwave-one muffin on high for 30 to 45 seconds.
Reserve 1/4 cup malted balls for topping. Fold in whip topping and remaining malt balls into the ice cream. Pour into crust and sprinkle with remaining malted balls. Freeze. Remove from freezer 20 minutes before serving.
In a mixing bowl, cut butter into cake mix as for pastry dough. Set aside 1 cup. Pat remaining crumbs onto the bottom and 1/2 inch up the sides of a greased 13x9 inch baking pan. Spread pie filling over crust. Combine the walnuts with reserved crumbs; sprinkle over top. Bake at 350 for 30-35 minutes. Serve warm, with whipped cream or ice cream if desired.
Cook onion in butter in 10" skillet until tender but not brown. Break up cranberry sauce with a fork and add enough water to cranberry sauce to make 41/4 cups. Add cranberry sauce, rice and seasoning packets to skillet; stir. Bring to a boil. Cover tightly and cook over low heat until all liquid is absorbed; about 25 minutes. Stir in celery. Serve.
Whisk the Roquefort, mustard, cream and vinegar together until smooth. In a slow drizzle, gradually whisk in the oil and season to taste.
Let frozen puff pastry sit at room temperature for approximately 20 minutes to thaw enough to easily work with it. Preheat oven to 375°F and preheat grill or stovetop pan. Mix ground beef, steak seasoning and steak seasoning sauce (use your hands, if necessary). Form meat mixture into 4 smallish flat patties. On grill (or stove-top), cook hamburgers to medium or medium-well. Remove the burgers and top each with a slice of cheese. Roll out the puff pastry, flattening slightly, and cut into 4 squares. Cover each burger with a piece of puff pastry, flipping it over and wrapping around the bottom and pinching to seal the edges. Place pies on ungreased baking sheet, pinched side down. Whisk egg yolk and 1 tsp water. Brush each pie with egg wash. Bake for 15 minutes or until pie is golden brown. Serve with condiments of your choosing.
Put the ham in the slow cooker. Pour the pineapple chunks over the ham and drizzle on the maple syrup. Cover and cook on low 6-8 hours.
Heat the oil in a pot and add the cumin and mustard seeds, when they start to splutter, add the onions. Fry for 4 minutes. Add the ginger and garlic, fry for 1 minute. Reduce heat to medium and add the ground beef. Stir fry till the meat is crumbly and the liquid has evaporated. Reduce heat to low, add all the remaining ingredient. Stir well. Cover pot with a lid and cook for 10 minutes. Stuff vegetables, and bake in oven till veg is done. Garnish with chopped coriander leaves.
Place ice in a tall glass. Add Fusion to ice then pour fizzing beverage on top. Garnish with a lemon, lime or orange slice and a few frozen raspberries or cranberries. Enjoy! ;).
Sift DRY ingredients: Flour, Powder, & Salt into bowl. Use the whisk to push it through the Sieve. Make a well (hole) in the middle of the dry ingredients. Pour all the WET ingredients: Honey, Milk, Egg, Oil, & Vanilla into that well. DO NOT OVER MIX - it should only take about 20-30 strokes. Here's how: Beat only the WET ingredients for a few strokes. Gradually add in the DRY ingredients, pulling just the edges into the center well. Keep doing this until all the DRY is incorporated into the WET and you have a batter. KEY: Let the batter sit for at LEAST 10min, 15 is better. Heat griddle to 350F - On a normal stove this is MEDIUM heat. If you have a knob with numbers 1-10, Medium is about #4. When you know griddle is hot, and batter has sat long enough ladle batter onto the hot surface. I suggest doing only 1 at first to see how much it spreads. No one likes Butt-Cheek Cakes ;). Let the cake cook for about 1-2min (it's fast, I know!). When the edges have solidified and there is less steam escaping it is ready to flip. Pancakes WILL TELL YOU when they are ready to be flipped. If it doesn't release on its own - it's not ready. Once flipped it should only cook about 1 more min - but 2 is fine. Place cooked cakes on damp paper/dish towel in a warm oven, covered. Repeat for the rest of the cakes. If setting a 2min timer works for you, do that - so shame is playing it safe ;). Pair with Strawberry Balsalmic Topping ! http://www.food.com/recipe/strawberry-balsamic-topping-sweet-savory-475098.
Mix all ingredients in cloth bag or jar. To give away as a gift in a food basket. When ready to cook add 28 oz canned tomatoes with the juice, 1 3/4c water& 1T margarine. Bring to a boil, reduce heat. Cover. simmer for about 25 min until tender.
Place all 8 eggs in slightly warm tap water to bring the eggs to room temperature. Bring enough water to a boil in a medium saucepan. Quickly transfer 6 eggs into the pan. Be careful not to break the eggs. Boil for 4-5 minutes. In the meanwhile, add 2 cups of ice cubes to cold water in a large bowl. Once eggs are done, transfer them to the ice water. This will keep the eggs from cooking so that we will have very tender or even runny yolks inside. Gently tap one egg against a hard surface on their wider end. Peel off the shell a little and then blow the egg like blowing a balloon, but not aggressive. This will help with peeling eggs easily. Do the same to the rest of the eggs and refrigerate them. While eggs are chilling, let's make the muffin batter. First, remove sausage skins and cook on stove over medium high heat until brown. Break the sausage meat into small pieces with your spatula during cooking. Keep in mind that the sausage goes into muffin batter. The smaller are the pieces, the better. You might want to chop up the sausages a little before cooking. Once browned, remove from heat. Let cool. Sift flour, sugar, salt, pepper, baking powder and baking soda all together in a large bowl. In a separate bowl, whisk melted butter, the remaining 2 eggs, cheese, and sour cream until smooth. Gently fold wet mixture into the flour mixture. Add cooked sausage (leave out the oil from sausage) and combine until flour is gone and the batter is even. Now go ahead and preheat your oven to 400&deg;F. Grease a 6-cup large muffin pan with butter or oil. Add a little flour into each tin and swirl to coat the tins well. Dump extra flour. Scoop up 2 tablespoons muffin batter into the bottom of each tin. Make a well and press a chilled egg inches Cover the eggs completely with the remaining batter. (A spoon with a little help from your finger works perfectly well for this step). Bake for 17 minutes. Let cool for 10-15 minutes before serving. Enjoy!
Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high heat. Add leek and carrot; cook, stirring often, until they begin to soften, 2 to 3 minutes. Stir in sweet potatoes (or yams) and chopped ginger. Add broth and bring to a boil. Cover, reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes. In batches, if necessary, transfer the soup to a blender or food processor and process until smooth. Return the soup to the pot, season with salt and reheat. Just before serving, stir in grated ginger. Whisk yogurt and milk in a small bowl until smooth. Ladle soup into bowls; drop a large dollop (or several small dollops) of thinned yogurt onto each one. Draw the tip of a knife or a toothpick through the yogurt to make decorative swirls. Garnish with cilantro and serve with lime wedges for squeezing into the soup.
Measure the starter into a mixing bowl. Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 beaten eggs and mix well. Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand. Turn onto a floured surface and knead in remaining flour until dough is satiny. Form an oval or round loaf. Place on a baking sheet and proof, covered, for 1 to 2 hours, or until about doubled in bulk. Preheat oven to 350 degrees F. Make crisscross slash in top of loaf. Brush with the remaining beaten egg. Bake for 45 minutes. Remove loaf from baking sheet and cool on a wire rack. NOTE: This recipe can be made in your bread machine on the dough cycle; add ingredients to machine in order given, with the exception of the final beaten egg. Shape and bake as above.
Preheat a griddle, or you can use a grill. Cover a serving dish with lettuce leaves and set aside. Griddle or grill the steak; it should be rare, really, but obviously cook it as you prefer. When it's done, remove to a board on which to carve it and pour any juices in the grill pan into a bowl. Cut the steak into very thin slices across and put it and any more of the juices that run out into the bowl as well. In another bowl, mix the fish sauce, lime juice, sugar, chopped chilli and sliced shallot, stirring well. Then mix the contents of the two bowls together, adding the mint leaves and quickly turn out on the lettuce and serve while still warm.
Boil the pasta in salted water until done. While the pasta is cooking, saute the shrimp in a pan with the olive oil and garlic. Cook for 3-5 minutes, just until the shrimp turns white and pink through. Remove from heat and keep warm. Cook creamed spinach in microwave according to package directions or until hot throughout. Before draining pasta, reserve 1/2 cup of the pasta water. Drain pasta in colander and put the hot pasta in a large pasta serving dish. Pour the 1/2 cup water and spinach over the pasta and top with cooked shrimp. Toss so that sauce coats the pasta and serve.
In a slow cooker, alternately layer the baked beans, bacon, and brown sugar. Pour in some of the cola with each layer, until all has been used. Cover and cook 8 to 10 hours on low or 4 to 6 hours on high.
In saucepan combine sugar, cocoa, milk and margarine. Stirring constantly, bring to a full boil, and boil for 1 minute. Remove from heat. Stir in peanut butter until peanut butter is completely melted and add vanilla. Stir in oats. Quickly, drop by spoonfuls on wax paper. Allow to cool. Enjoy!
Preheat the oven to 180c/160c fan/gas 4. Grease a round ovenproof dish or pan with a small amount of butter. In a large frying pan, cook the onion in the butter until softened but not browned. Add the ham, peas and broccoli, cooking until everything is heated through. In a large jug, beat the eggs with the cottage cheese. Season with pepper. Tip the ham mixture into the ovenproof dish, then pour over the egg mixture. Sprinkle over the cheese and bake for 20-25 mins or until the middle has set. Leave to cool for 10 mins then slice into 6 wedges. Serve warm or cold.
Set oven to 350 degrees. Grease a 13 x 9-inch baking dish. For the brownies; using a large microwave-safe bowl, microwave the chocolate and butter at HIGH heat for about 1-1/2 minutes, or until butter has melted, stirring twice. Add in vanilla, sugar and eggs; stir until blended. Stir in flour and then the chopped walnuts. Transfer batter to prepared baking dish. Bake for about 20-23 minutes. Cool on a wire rack for about 1 hour. For the vanilla cream topping; in a bowl whisk together all ingredients until smooth, then spread over cooled brownies. Refrigerate for 1 hour before spreading with the chocolate glaze. For the chocolate glaze; microwave the chocolate squares with butter on HIGH for about 1-1/2 minutes or until melted, stirring twice; spread evenly over the vanilla cream. Chill for 2 hours before slicing into squares.
Combine tomatoes,stock,1 cup fennel,wine,onion,garlic,salt, bay leaf, pepper and sugar in large saucepan. Bring to boil;reduce heat to medium, cover and cook 20 minutes. Add remaining cup fennel and cook 15 minutes. Stir in Pernod and tomato paste and boil 3 minutes. Remove from heat;season with additional salt, if needed, then stir in parsley and butter. Ladle into bowls, top with chopped fennel fronds and serve immediately.
Prepare the vegetables: Dice the onion. Peel the potatoes and dice into cubes no larger than 1/2 inch. Heat the oil in a 12" non-stick skillet over medium heat. Add the potatoes and cook for 5 minutes, stirring once. Add the onion and cook for another 5 minutes, stirring occasionally. Add the sliced wieners and cook for another 5 minutes, stirring occasionally. Add the tomato sauce, salt, and sugar and stir. Let simmer gently, stirring occasionally, for another 10 minutes or so, until the potatoes are cooked through (the amount of time will depend on how finely you diced them, and how soft you want the potatoes).
Cut the bologna and cheese into large chunks. Using a meat grinder, grind the bologna, cheese, and eggs into a large bowl. Add Miracle Whip and pickle relish and stir until mixed well. Serve on crackers or make a sandwich with the spread.
Preheat oven to 375°F. Combine molasses and shortening in a small pan; heat, stirring constantly, just to boiling over medium heat. Remove immediately from heat and allow to cool. Meanwhile, measure remaining ingredients into a large bowl. When molasses mixture has cooled, pour over flour mixture and mix well to combine. Chill dough for 10 minutes. Shape into small (about quarter-sized) balls and arrange 2 inches apart on baking sheets. Flatten with bottom of a drinking glass or with fingers. Bake until dry and crisp, about 8-10 minutes. Watch carefully as they may easily burn. When done, place pan on cooling rack and cool cookies on baking sheet for 5 minutes. Remove from baking sheet to cooling rack and cool completely. Once completely cooled, store in an airtight container.
Peel pears and quarter. This will yeild approximately 18 -20 pounds. In a food processor, course chop into 1/4 to 1/2 inch pieces. Place in a large stainless steel and add sugar and spices. Stir well and let set over night.( at least 12 hours) Stir pear mixture and bring it to a boil, add the pecin and return to a boil for 10 minutes stirring well. Turn heat to simmer, stirring well and often for 4 hours or untill it reduces to the desired thickness. Warning- The sugar will stick to the bottom of the pan and and cause you lots of greif at clean up if you don't stir often. When finished, the fruit mixture will be dark brown in color. Laddle into sterliized canning jars. Seal with sterlized lids and flats. Place in boiling water bath for 10 minutes. Remove and place on a dry towel to cool. I can hear those lids popping now!
Mix the dry spices together in a small bowl. This shold equal about 1/2 Cup of rub. Mix dry ingredients well. Put the pork ribs in an aluminum pan, then rub both sides of the meat with rub evenly coating. You can rub the spices in with your fingers. Be SURE to wash your hands before and after handling the meat. Transfer meat from pan to grill and cook 8-10 minutes on each side until thoroughly cooked. Cut into the meat to check doneness. **I add in a few Tablespoons of brown sugar to this mix to cut some of the heat **. *** Can use bone in easily as well.
Dice chicken breasts into bite-sized cubes (about 1"). Heat a large sauce pan over medium to high heat and add olive oil. Cook diced onion and minced garlic until golden brown. Add chicken and season with chili powder, garlic powder and cayenne pepper. Cook until chicken is no longer pink. Add both cans of soup and green chilies with their juice to the chicken. Add both packets of sazon goya sin achiote. Season with cumin, black pepper and salt and bring to a simmer. Stir in only 1 cup of the shredded cheese and simmer about 10 mins longer. Preheat oven to 400 degrees. While sauce is simmering, spray a 13x9" glass baking dish with non-stick cooking spray. Put 6-8 large tortillas in the pan so that they are arranged side-by-side like taco shells (open-side-up). Set aside 1-2 cups of the sauce (or simply be sure to save this amount in the pan). Fill each tortilla with remaining chicken and sauce mixture. Close tortillas like you would a burrito, rolling them over so the flap is on the bottom. Cover the entire dish with the reserved 1-2 cups sauce. Sprinkle with 1 cup shredded cheese and cover with aluminum foil. Bake 30 minutes. Let cool then use a spatula to scoop out large squares (like lasagna) and top with sour cream and salsa if desired. Serve with Recipe #263512, Recipe #287183 and margaritas!
Spray a 9x13" baking dish with non-stick spray. Put croissant bottoms in baking dish. Sprinkle with 3/4 cup Swiss cheese. Top each croissant with 4 asparagus spears. Sprinkle with garlic salt, pepper and a little dill. Sprinkle with remaining 3/4 cup Swiss cheese. In bowl, combine eggs, half and half, cayenne, mustard, nutmeg and salt; beat well. Dip croissant tops in egg mixture and place on top of croissants in baking dish. Pour remaining egg mixture over croissants. Top each croissant with a few white and black sesame seeds (if using). At this point the dish can be covered and refrigerated overnight). Preheat oven to 375 degrees F. Bake croissants for 15 minutes, or until egg mixture is set (if croissant brown too quickly, loosely cover dish with foil). Carefully cut around croissants and lift onto warmed serving plates.
Set oven to 350°. Set oven rack to second-lowest position. Prepare/grease a large cookie sheet. Cream sugars with butter and shortening (about 2 minutes). Beat in egg and maple extract. In a bowl, sift dry ingredients, and add to the creamed mixture; beat until combined. Add in the chocolate chips and nuts. Drop by tablespoonfuls onto a greased cookie sheet. Bake for 8-10 minutes (don't overbake!). Cool and remove to a wire rack.
Grate the beets into a bowl using the fine side of a hand grater (wear gloves or you'll have some real memories that will last for days). Finely grate the horseradish into the bowl (do not touch your face!). Add the vinegar, salt, and sugar, and taste for seasoning. Let stand at room temperature for 2 hours before serving. Store covered in the refrigerator; will keep for several weeks with same strength, and afterwards, the intensity will be reduced.
go to the meat department, pick a nice looking Chuck Roast. 3-4 lbs. Go to the butcher, ask him/her to grind it FINE. In a Cast iron skillet scramble up the Chuck Roast. (MUST BE A CAST IRON PAN, a regualr pan makes the meat taste boiled and loses it's flavor). While the meat is cooking, chop up some onion. MUSTARD ONION AND PICKLE ON THE BUN LIKE A BURGER. Please Please do NOT use ketchup it changes the flavor of the meat some how.So if you want an awesome burger do NOT USE ketchup.
Preheat oven to 400. Combine dry ingredients in a large bowl. Beat together wet ingredients and pour into dry mixture. Stir just until combined. Fill muffin cups and bake for 15- 17 minutes.
Clean the strawberries and remove the stems. Set 6 berries aside for later. Put the strawberries, yogurt, vanilla and creamer into the blender and process until smooth. Transfer to a 4 cup measuring cup. Chop up the saved strawberries and add to the liquid mixture. Give it a good stir. Pour the liquid into your popsicle molds and put in the freezer for about 3 hours, or until frozen through. Bon Appetit!
In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices. Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes. Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes). Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes. Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer. Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender. Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through. Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.
Cook rice in a large pan of boiling salted water until just tender (about 12-15 minutes or as per manufacturers instructions). Rinse under cold water. While rice is cooking -. Finely slice spring onions (scallions), finely chop ham, finely chop red capsicum (bell pepper). Drain corn kernels and rinse and drain. Drain pineapple (reserve juice for another use). Combine cooked rice, spring onions, ham, capsicum, carrot, corn and pineapple in a large bowl. Combine soy sauce and honey in a small bowl, whisk until blended. Pour sauce mixture over salad until well combined.
Cream sugar, margarine, egg and vanilla. Sift flour to spices; add to creamed mixture. Stir in rhubarb and nuts. Turn in to a greased and floured 8-inch square pan. Bake at 350°F for 45 minutes or until done.
Place hard boiled and peeled eggs into a large sterilized glass jar. In large saucepan, combine vinegar, water, chili sauce, garlic cloves, red pepper flakes and salt. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Pour brine over eggs in the glass jar. Seal with lid. Let cool to room temperature and then transfer to the refrigerator and let pickle for at least 10 days (2 weeks is better), stirring once daily. If you have a large enough jar, you can use 3 dozen eggs instead of 2. There is plenty of brine for it.
Prepare Eggplant: Peel and cut eggplant into 1/2" slices. Sprinkle slices with salt. Place in a bowl. Cover and add a weight. Rest for 30 minutes to release liquid. Drain and pat dry. Dip slices into beaten egg and saute in large skillet containing heated oil. Drain on paper towel. Prepare White Sauce: In a heavy saucepan over medium heat, melt butter. Saute onion. Add flour and cook for 2 minutes stirring constantly. Remove from stove and cool for 1 minute. Slowly add the hot milk stirring constantly. Bring to a boil. Boil for 1 minute. Continue to cook until thickened. If lumpy transfer to processor and process for 5 seconds. Add seasonings and wine. Cool. Divide into 2 bowls. Prepare Filling: Divide parmesan cheese in two and set aside. Rinse tuna under cold water. Drain. Break into small pieces and add to half of white sauce. Mix well. Coarsely chop the green pepper by hand. To work bowl of processor add cottage and feta cheese, eggs and green pepper. Process 10 seconds until smooth. Add remaining white sauce. Process off and on to blend. Assembling the Moussaka: Line an 8x8 pyrex dish with eggplant. Add the tuna white sauce mixture. Sprinkle half the Parmesan cheese. Add another layer of eggplant and the egg-cheese mixture. Sprinkle with remaining Parmesan cheese and top with tomato slices and a little more Parmesan cheese. Variations: 1 Substitute cottage cheese for feta cheese; 2 Replace the tuna with a 1- ounce can of sliced mushrooms or 1/2 pound of fresh mushrooms, sliced and sauteed. To Bake: Preheat oven to 350°F. and bake uncovered for 55 minutes. Let rest 10 minutes before serving. Recipe can be doubled and made in a 9"x13" pan. The completed recipe can be prepared the day ahead of serving. Bake for 35 minutes. Cool, cover and refrigerate. Bring to room temperature for 1 hour. Reheat at 350°F for 30 minutes until hot. The preparation for the eggplant and white sauce can be done the day before the Moussaka is assembled. Do not freeze.
The night before, mix the oats and soymilk, cover and refrigerate overnight.(Note-use a mixture of regular and more finely-ground, about 2:1, for the creamiest consistency) In the morning, prepare the fruit: shred the apple; quarter the banana lenghtwise and then slice it. Cut the strawberries in quarters or eighths, depending on their size-I use about 6 large berries; feel free to use more or less to your taste. Stir everything together, drizzle on the sweetener if desired, and enjoy! To serve warm, simply microwave for about 1 minute before adding the strawberries. Then stir 'em in and devour your tasty oatmeal/muesli!