HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a non-stick pan to medium hot. Mix all ingredients in the blender. Brush pan with a little butter or spray with Pam. Pour in enough batter to cover bottom of pan in a thin layer (when you pour it in, quickly hold and turn the pan to even out batter into a circle). Flip when golden. Spread on your topping of choice then roll -- for example: jam; whipped cream and fresh fruit; maple syrup; fresh fruit and a sprinkling of powdered sugar; nutella.
Preheat oven to 350°; position oven rack in middle of oven; spray the bottom only of a 13x9 inch metal baking pan with nonstick cooking spray. In a bowl, combine cake mix, 6 tablespoons melted butter, and 1 cup of the oats with a wooden spoon until well blended ( mixture will be crumbly); reserve 1 cup of crumb mixture. Stir the egg into the remaining mixture until blended; press into the bottom of prepared pan. Pour cherry pie filling over the crust; spread evenly. In a bowl combine the reserved cake mixture, remaining 1/4 cup oats, remaining 2 tablespoons melted butter, brown sugar, and pecans until blended; sprinkle evenly over cherry pie filling. Bake 30-35 minutes or until filling is bubbly and topping is golden; transfer to wire rack and cool completely. Cut into bars.
In a shallow bowl, combine crumbs, Parmesan cheese, cornmeal, Italian seasoning, and seasoned salt. Dip chicken into salad dressing, then coat with crumb mixture. Place chicken in a greased 13x9 baking dish. Bake, uncovered, at 375 degrees for 45 minutes or until juices run clear.
1. Crust: Preheat oven to 300 degrees with rack in center. Lightly brush a 9-inch pie plate with butter. Whisk together egg whites and 1 tablespoon cold water with a mixer on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes. 2. Transfer egg-white mixture to prepared pie plate; spread along bottom and up sides to form crust. (Don't spread past rim of pan.) Bake meringue until crisp and light golden on outside, about 40 minutes. Turn off heat and let cool in oven 1 hour, then transfer to a wire rack and let cool completely. 3. Filling: Meanwhile, whisk egg yolks in a medium saucepan (off heat) until thickened and pale yellow, 1 to 2 minutes. Whisk in sugar and lemon zest and juice. Place over medium heat and cook, stirring constantly with a wooden spoon, until mixture is very thick, about 10 minutes. Transfer to a large bowl. Cover with plastic wrap, pressing it directly onto surface of curd. Refrigerate until thoroughly chilled, at least 1 hour and up to 1 day. 4. Whisk curd until smooth. Whip cream with a mixer on high speed until soft peaks form, about 30 seconds. Working in batches, gently fold whipped cream into curd. Fill meringue crust with lightened curd; smooth top. Refrigerate, loosely covered, at least 8 hours and up to 1 day. 5. Topping: Whip cream and sugar with a mixer on high speed until stiff peaks form, about 40 seconds. Spread over pie. Finely grate lemon zest over top. Slice with a chef's knife, wiping blade between cuts, and serve.
Preheat oven to 350°F. In a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat. In a large bowl, whisk the yogurt, mayonnaise, sour cream, lemon juice, onion and salt until smooth. Whisk in the milk mixture. Stir in the chicken, celery, water chestnuts, croutons and almonds. Spoon into a 2 quart baking dish coated with non-stick cooking spray. Cover and bake for 25 minutes. Combine bread crumbs and butter, stir in cheese, and sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated though and cheese is melted.
Heat peanut oil over medium heat in a large saucepan. Add garlic and Red Curry Paste. Cook until fragrant & bubbly, about 30 seconds. Add onions and saute until soft, about 3 minutes. Add Coconut Milk, sugar, salt and allspice. Bring to a boil. Add sweet potatoes. Reduce heat to medium low. Simmer until potatoes are just tender, 20-25 minutes. Stir in fresh basil. Preheat broiler. Using a slotted spoon, carefully remove potatoes from pan to an ovenproof casserole dish. Pour sauce over top. Broil until bubbly. Serve hot.
Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch springform pan. Bake at 350 degrees for 10 minutes; cool. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set. Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Refrigerate overnight. Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator.
Preheat oven to 350°F. Lightly grease 2 8in cake pans. Stir flour with baking powder, baking soda and salt. Beat butter with brown sugar in a separate bowl until light and fluffy. Beat in eggs, one at a time, add vanilla. Whisk 1/2 cup sour cream with milk. On low speed, alternately beat in flour and sour cream mixtures, in 2 additions, until batter is smooth. Stir in 3/4 cup chocolate chips until evenly distributed. Divide batter equally between the prepared pans. Bake 25 minutes or until a toothpick inserted in the center of each cake comes out clean. Cool 10 minutes, turnout onto rack to cool completely, once cooled, cut each cake into 2 layers. Melt remaining chocolate chips in the microwave on med for 1-2 minutes, stirring every 30 seconds. Stir in remaining sour cream, beat until fluffy. Chill 15 minutes or until frosting is smooth and approx as thick as peanut butter. Use to frost layers and top of cooled cake.
In a large mixing bowl beat togethor the 3/4c sugar, butter, egg, and vanilla. In a small bowl stir togethor the flour, salt, baking soda, and cream of tartar. Stir into the butter mixture until well mixed. Cover and refrigerate the dough for several hours. In a small bowl combine the 2T of sugar and the 2t of cinnamon. Grease a cookie sheet with non-stick spray, shortening, etc. Shape the cookie dough into 1-inch balls; roll each in the cinnamon-sugar mixture. Place the cookies on the cookie sheet making sure they are 2-inches apart. Bake for 8-10 minutes at 375 degrees. Remove with a pancake turner or something else and place on a cooling rack.
Peel and seed cantaloupe, then cut into chunks. Put in food processor or blender, and whirl till very smooth. In an air tight container mix 2 cups cantaloupe puree with simple syrup, cover and store in fridge; use within 2 days. *Fizzy drink: in a tall glass add 2-3 tablespoons cantaloupe syrup and top off with soda water, garnish with a few frozen melon balls.
Cut the tope off the apples and scoop out the core with some of the fruit, but be sure to leave a thick shell to hold the stuffing. Preheat the oven to 350 degrees. Put approximately 1 cup of the removed apple fruit in a mixing bowl and combine it with the ham, butter, raisins, pecans and brown sugar; mixing the ingredients well. Spoon this mixture into the cored apples and place them in a baking dish. Pour the juice over the apples and bake for 35 to 40 minutes, basting occasionally with the juice.
Wash red peppers and take out the seeds, cut each pepper into 4 pieces. Sprinkle with salt and drizzle with olive oil. Grill in oven for 20 min (400F), if you want the peppers to be more charred, turn on the grill for the last 5 minutes. Place flounder fillets in a oven proof dish. Sprinkle with salt and pepper, then drizzle with olive oil. Place in preheated oven (400F) for 15 minutes. (You can put the fish and the pepper in the oven at the same time, but you should take out the fish if you want to grill your peppers.). in the mean time. Put spinach in a microwave safe bowl. microwave on high for 5 minutes, then add neufchatel cheese and microwave another minute. Stir spinach and cheese mix and add salt and pepper to taste. Spread the spinach mixture over the fish and then top with the peppers. Sprinkle everything with cheddar cheese. Bake for another 15 minutes. Serve with a side of rice.
Using a vegetable peeler, remove the zest (colored part) from the peel of one grapefruit. Coarsely chop the zest. In a food processor bowl or blender, combine chopped zest,lavender and sugar. Cover and process or blend until zest is very finely chopped. Squeeze enough juice from the grapefruit to make four cups juice; pour into a mixing bowl. Add zest mixture, lemon juice, and, if desired, Grand Marnier. Mix well. Freeze the grapefruit mixture in a 2- or 4-quart ice cream freezer according to manufacturer's directions. Makes one quart or eight (half-cup) servings. Or freeze in small containers till almost frozen and blend in blender to make a slush. Top with mint leaves.
Grate the zucchini, toss with salt (1-2 shakes) and let sit in a colander while you prep the other ingredients. Grate the onions. Let the onion juice drain away. Process the garlic and walnuts until very finely chopped. Press as much liquid from the onions and zucchini as possible, then combine with the garlic, walnuts, herbs, and cheese in a medium-sized bowl. IF BAKING: preheat oven to 350°F Lightly oil a baking sheet. Shape zucchini mixture into smallish balls (about two tbsp each, or about 2 inches across when slightly flattened) and roll in bread crumbs and flatten slightly. If baking, you can arrange them on the baking sheet; if frying, arrange them on a plate but be sure to leave space between the cakes so they don't stick together. To fry: heat oil in a frying pan over medium-high heat. When a drop of water sizzles, add the cakes and fry over medium heat until the outside is crispy and brown (about 5-7 minutes per side). Be gentle in flipping the cakes. To bake: space on lightly oiled pan, and bake at 350°F for about 35 minutes, flipping about halfway through the baking. (This method won't get them as crispy around the edges, but if you're already baking something and/or you want a lower-fat option, the result is just as tasty.) Again, be gentle in flipping the cakes.
Slice the eggplant and squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside. Slice the peppers lengthwise into 1 1/2-inch strips. Preheat the oven to 375 degrees F. Mix the Chavrie(R), olives, thyme, and eggs together in a bowl and season, to taste, with salt and pepper. Thoroughly wipe excess salt and moisture from eggplant and squash with paper towel. Spread 1 cup of the tomato sauce into the bottom of an 8x11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the eggplant and then summer squash , peppers and pasta. Spread sauce evenly over pasta. Dollop spoonfuls of the cheese mixture over the sauce cover. Repeat with the remaining eggplant, squash, goat cheese, and sauce. Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 15 minutes more. Let lasagna stand for 10 minutes before slicing.
Heat oven to 375°F In food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard. Pulse 2 times for 3 seconds each or until finely chopped. Remove half of dough in rolled section from can. Refrigerate remaining half of dough in can. Unroll half of dough and separate into 2 rectangles. Press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2-inch) squares. Place 1 teaspoon corned beef mixture on each square. Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet. With fork, prick top of each to allow steam to escape. Brush tops with egg. Repeat with remaining half of dough and corned beef mixture. Bake 9 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm with salad dressing, if desired.
Heat oven to 400 degrees and grease a 10 inch pie plate. Cook sausage and onion until sausage is fully cooked; drain. Mix sausage, potatoes and 1 cup cheddar cheese in pie plate. Combine remaining ingredients except the 1/4 cup cheese and pour into pie plate with the sausage and potato mixture. Bake about 40 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese and bake an additional 2 minutes or until cheese melts.
Mix together butter, 2 tablespoons lemon juice, lemon zest, mustard and capers. Set aside. Prepare hot grill. Brush tuna steaks with oil. Drizzle remaining lemon juice over fish. Place steaks on oiled grill. Grill, turning once, until firm and opaque at center; 10-12 minutes. Remove from heat and top each steak with 1 tablespoon lemon-caper butter.
Season tilapia fillets with salt and pepper. Heat oil in a skillet over medium heat. Put fillets in first, and when they start to turn color a bit (after 1-2 minutes) add garlic slices. Continue cooking about 4 minutes or so, then flip fillets. Fry until cooked through, and fish flakes easily with a fork-- this will depend entirely on the thickness of your fillets, so you will need to watch them carefully. The garlic should turn a dark golden brown, but not be burned, if you notice that the garlic is starting to burn, spoon it over the fish, so it is no longer in contact with the pan. Serve with freshly squeezed lemon juice and garnish with chopped parsley.
Heat 1 tablespoon oil in a skillet or wok, add in the eggs and cook breaking up into small pieces; remove to a bowl or plate and set aside. Add in 1 more tablespoon oil; heat until hot. Add in the chili flakes (if using) chopped onions, and red bell pepper; saute for about 4 minutes or until soft, adding in the garlic the last 2 minutes of cooking. Add the eggs back into the wok or skillet along with the cooked cold rice and cooked pork and mushrooms. Add in the soy sauce (starting with 1/4 cup) mix until heated thoroughly. Place in a large bowl and sprinkle with chopped green onions. Delicious!
Bake pie crust as directed on wrapper. Preheat oven to 400 degrees. Combine sugar, corn starch, and flour and set aside. Separate eggs and reserve whites in a small metal bowl. Melt chocolate in a large pot over low heat. Pour milk into a microwaveable container and gradually warm it through (30 seconds at time, stirring in between). Add the milk to chocolate and begin heating on high, stirring constantly. Stir yolks thoroughly then gradually add to chocolate and milk mixture. Drizzle the yolks in slowly, in a long thin strand, and stir continuously to help prevent them from clumping up. Slowly add sugar, corn starch and flour mixture to the pot; stir continually. Adjust heat to medium while stirring. Stop stirring when mixture thickens up, and pour into pie crust. Make the meringue in a small metal bowl: Beat egg whites until stiff (little peaks should form when beaters are pulled out of the mixture). A non-metal bowl can be used, but it will take longer and won't be as fluffy (but still delicious!). Add 2 T sugar and beat. Add last 2 T sugar and beat again. Don't overbeat, or the meringue will weep after baking. It should still form nice peaks when beaters are pulled out. Add vanilla extract and mix with a spoon. Spoon meringue onto the top of the pie. Bake until meringue turns brown on top and edges, about 5-10 minutes.
Put the amount of chicken that you want to grill in the bottom of a big bowl. In another bowl put all above ingredients in and whisk together. Then pour the prepared marinade over the chicken, and refrigerate overnight, or for 4-5 hours.
In a medium mixing bowl add together the beef strips and soy sauce. Mix to be sure all the beef is coated. Add the sugar and pepper, stirring for 3 minutes to be sure each piece is evenly coated and sugar is dissolving. Add the whipped egg white and slowly stir in the cornstarch, again stirring for 3 minutes to make sure the beef is evenly coated. You DO NOT want to see any sugar or cornstarch. Cover and let stand in the fridge for 3 hours, stirring well after 1 and 1/2 hours. Bring a large pot of water to boil. Bring a wok to medium high heat. Par boil the broccoli for 1 minute. Drain in colander in sink. Add 2 T. oil and garlic to wok and quickly"mush" around. Stir fry the broccoli until tender crisp, around 5-6 minutes tops. Remove broccoli to a bowl. Add the remaining oil if needed and stir fry the meat until just under done. Return broccoli to wok and stir. Add the sherry and oyster sauce. Stir fry for 1 minute making sure broccoli and beef is thoroughly coated with sauce. Serve over hot white rice.
Melt the butter in a large heavy bottomed pot. Add the whole potatoes, salt and pepper and toss well. Cook tightly covered 20 to 30 minutes over low-heat until fork tender. Don't overcook! (check at 20 minutes). Shake the pot several times to prevent the potatoes from sticking to the bottom or burning. *Don't remove the lid. Turn the heat off and keep the lid on for another 5 minutes. Toss gently with herbs and serve hot. Enjoy!
Preheat oven to 375°F. Trim crusts from bread and cut each slice into 8 triangles. Mash sardines with mayonnaise, then stir in onion and parsley. Spread on toasts and bake on a baking sheet in middle of oven until puffed and golden, 10 to 15 minutes. Makes 120 hors d'oeuvres.
Heat oil in heavy large pot over medium-high heat. Add onions; saute until golden, about 8 minutes. Add mushrooms; saute until tender, about 8 minutes. Add wine and thyme; boil until liquid is reduced by half, about 1 minute. Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes. Stir in bok choy; simmer uncovered until tender, about 8 minutes. Using slotted spoon, transfer 3/4 cup potato pieces to small bowl; mash with fork. Return mashed potatoes to pot; simmer until juices thicken, about 5 minutes. Season with salt and pepper; serve.
In a large pot cook tomatoes until soft. Press through a food mill. In a saucepan combine all of the other veg and add enough water to just cover. Cook to tender, drain and put veg thru a food mill. Now combine the two puree's and add salt and herbs. Bring to a boil, reduce to a simmer and cook slowly until thick, stirring frequently to prevent sticking. Remove bay leaf. Ladle into clean hot jars leaving 1/2 inch head space. Process in a pressure caner 20 minutes at 10 pounds pressure at altitudes up to 2000 feet.
Peel potatoes, parsnips and rutabagas. Chop all into a large dice, keeping them similarly sized. Peel and dice the onion. Place potatoes, rutabaga and parsnip into a medium sauce pan, add salt, add water to fill just above the level of the vegetables in the pot. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, place vegetables back into the pot, add butter and cream cheese, then mash all together with a potato masher.
Preheat oven to 350°F. Rub the entire roast all over with the oil and sprinkle with caraway, salt, pepper. Let stand for one hour. Spray your roasting pan with cooking spray. Place the vegetables into roasting pan and pour liquid of choice. Place the roast, fat side down, in the roasting pan on top of the vegetables. Cover tightly and roast for one hour. Remove from oven, uncover and turn roast fat side up. Cut decorative diamonds into the fat, insert meat thermometer and replace, uncovered, back into the oven for approximately 2 hours or until meat thermometer reads 165°F. Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes. Remove and save the vegetables to serve on the side. Measure pan juices; add enough chosen liquid (water, wine, stock, or beer) to make 2 cups. Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer. Slice the roast thinly and serve with the gravy on the side. For additional richness, the gravy may be finished with a little butter, cream or sour cream.
Preheat oven to 350 degrees. Spray 13x9 pan with cooking spray. Mix cake mix,1 egg, butter and water in large bowl. This makes a VERY stiff dough. Transfer to prepared pan and pat into an even layer. I strongly recommend using gloves for this step, since the red food coloring in the cake mix will stain. Cream together softened cream cheese and sugar until smooth. Add 2 eggs,vanilla and mix until combined. Spread on top of red velvet dough. Bake 40 to 45 minutes. Cool completely before slicing.
Place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto. Set aside to marinate for 30 minutes. Preheat a grill to high heat, or preheat the broiler. Thread the shrimp crosswise onto long metal skewers, about five to six to a skewer. Grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side. Remove the shrimp from the skewers and place them in bowl. Toss with the remaining 6 tablespoons pesto, and serve immediately. For Pesto: Place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped. Add the pine nuts, garlic, cumin, and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed. With the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined. Transfer to a glass jar with a lid and refrigerate covered, up to 3 days. Makes about 3/4 cup.
Preheat oven to 375*. Slice cooked potatoes thin. Melt butter in skillet and add potatoes and chopped onions. Cook; turning until lightly browned. Spread potatoes and onions in shallow 1 1/2 quart baking dish. Sprinkle lightly with rosemary, salt and pepper. Mix cheese, sour cream, eggs, flour, dash of rosemary, 1 teaspoon salt and dash of pepper. Pour cheese mixture over potatoes. Bake for 35 minutes.
Preheat oven to 400. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, sour cream, corn, taco seasoning and cumin. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/4 cup cheese. Cover the meat mixture with half of the torn up tortillas. Cover with half of the meat mixture, and 3/4 c cheese. Repeat this layer one more time with remaining tortillas and meat. The last & final layer should be the remaining 1 cup cheese. Cover with foil that has been sprayed with cooking spray and bake at 400° for 25 minutes, or until hot & bubbly. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
Heat oil in large pan over medium-high heat. Slice mushrooms. Add onion, garlic and mushrooms to pan. Saute for about 2 minutes. Add the zucchini and wheat, stirring for 3-4 minutes. Add broth. Cover and let simmer over low heat for about 25 minutes. Remove from heat but don't remove the cover. Allow to sit for about 20 minutes. Fluff and sprinkle with parsley.