HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Add to large mixing bowl all of the ingredients. Blend into a smooth batter. Pour batter into a greased 9x5 inch loaf baking pan. Bake 50 to 60 minutes, until a tootpick inserted into the center comes out clean.
Combine ingredients in a small saucepan over medium heat for about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze over a roast turkey about 20 minutes before turkey is done. Brush turkey with any remaining glaze before carving.
preheat oven to 350°F. In a 9 x13 greased casserole dish place apples, sprinkle with cinnamon lemon peel, orange peel, and both liquors. Toss to coat apples. Mix topping. Spread on top and bake at 350°F for 45 min-1 hour.
DIRECTIONS. Step 1. In a medium saucepan over low heat, warm oil and saute garlic, heat through until the garlic turns translucent, not brown. Step 2. Add onion and cook over low heat until translucent for 5 to 10 minutes.Add parsley, basil and ground black pepper; stir. Step 3. Add tomato puree and cover, raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes.Cover saucepan and cook for 25 to 35 minutes. Step 4. The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens. Step 5. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes. Step 6. Drain and serve with sauce.
Combine lime juice, garlic, oregano and cumin in shallow dish. Add steak, bell pepper and onion. Cover and refrigerate 8 hours or overnight. Preheat oven to 350°F Cook pasta shells according to package directions, omitting salt. Drain and rinse well under cold water; set aside. Grill or broil steak and vegetables over medium heat 6-8 minutes for medium or until desired doneness, turning once. Cool slightly. Cut steak into thin slices. Chop vegetables. Place steak slices and vegetables in medium bowl. Stir in sour cream, cheddar cheese and cilantro. Stuff shells evenly with meat mixture, mounding slightly. Arrange shells in 8-inch baking dish. Pour salsa over filled shells. Cover with foil and bake 15 minutes or until heated through. Divide lettuce evenly among 4 plates; arranage 3 shells on each plate.
Cut meat into 4 pieces. Pound steak lightly with a meat mallet. Mix together flour, salt, pepper and garlic powder. Coat meat with flour mixture. Heat oil in a large pan with a lid. Add meat and cook until well browned; remove from pan. Add mushrooms and onions to pan and saute until golden. Return meat to pan and add tomatoes and broth. Cover pan and simmer gently until meat is very tender, about 1 hour. Serve over rice or mashed potatoes.
Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper. Whisk the flour, baking powder, and salt together in small bowl. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks. In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum, vanilla, cardamom and lemon zest. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish. Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
In a large pot over medium heat, heat the oil and saute the sausage and pork chops until brown, about 10 minutes - Don'&#146;t worry if the meat is not cooked through because the meat will cook through in the sauce. Remove the meat from pan and set aside; Deglaze the pan with 1 cup red wine. In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes. Add the remaining cup of red wine and reduce by half. Add the tomatoes and simmer for 1 hour over low heat. Add the basil, sausage, pork chops, and meatballs to the tomato sauce and simmer for an additional hour over low heat. In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately.
Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly, until tender. Remove from heat; drain. Combine cooked vegetables, drained kidney beans, olives, and pepper. Spoon about 1/2 cup bean mixture evenly down center of each tortilla. Top with 1 tbls. sour cream, 1 tbls salsa, and 1 tbls cheese; fold opposite sides over filling. Coat a large nonstick skillet or griddle with cooking spray. Heat over medium-high heat until hot. Cook tortillas, seam-side down, 1 minute on each side or until thoroughly heated. Top with 1 tbls salsa. Garnish with parsley or cilantro if desired. Yield: 8 servings.
In a small skillet heat 1 tablespoon of the oil. Add the celery, garlic, onion and cook until tender, about 5 minutes. Transfer to a bowl and let cool. Mix the chicken, dill, poultry seasoning into the vegetable mixture, season to taste with salt and pepper. Form into 6 patties. In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the patties and cook, only turning once until firm, about 15 minutes. Remove to a plate. Add the butter to the skillet to melt and mix in wing sauce. Add the patties back into the skillet and turn to coat, spoon sauce onto top of patty then top with blue cheese then cheddar slice. Cover skillet, turn heat off and let stand until cheese is melted. Toast sandwhich thins, top each patty with lettuce and enjoy!
In a medium bowl place mint leaves, sugar, Angostura Bitters and vanilla. With a wooden spoon, mash the mixture with the mint leaves until the oils of the mint are fragrant and released. Add the rum and lime juice, and stir until sugar dissolves. Let mixture rest for at least two hours. Strain rum-mint mixture into a large pitcher. Add club soda. Fill glasses with ice, pour in Mojitos, and garnish with mint sprigs and lime.
brown meat and onion, drain. add celery, carrot, garlic and ginger, cook 1-2 minutes until fragrant. add cinnamon and curry powder, stir well. add soup and water and hot sauce if desired. simmer 20-30 minutes, serve over hot rice or noodles.
TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to 350°F Stir together 3/4 cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies), 1-1/2 tablespoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa and 2 tablespoons Splenda. Blend in 3 tablespoons melted butter or margarine, mixing well. Press crumb mixture evenly on bottom of 9-inch springform pan. Bake 8 minutes; cool. TO MAKE THE CHEESECAKE: Heat oven to 350°F Beat cream cheese, Splenda and milk powder until smooth. Add eggs, one at a time, beating well after each addition. Set aside 2 tablespoons whipping cream; blend remaining whipping cream and vanilla into cream cheese mixture. Set aside 3/4 cup batter; pour remaining batter into prepared crust. Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually blend in reserved cheesecake batter. Blend in remaining 2 tablespoons whipping cream. Drop chocolate batter by tablespoons over vanilla batter. Swirl with knife for marbled effect. Bake 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours or until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. 12 servings.
Fill a pot with water and bring it to a boil. Add salt and cook the noodles for 2 minutes. In the meantime, chop the fresh pistachios and brown them in a pan with a little extra-virgin olive oil. In another pan, heat the pesto sauce with a little cooking water, then drain the noodles and add them. Stir fry for one minute until the noodles have absorbed the sauce, then serve immediately with the chopped pistachios and parsley garnish. Variant with Mushrooms: Brown in a pan some Edendum Porcini mushrooms, add the pesto sauce with a little cooking water, then proceed as above.
Combine sprouts, stock, salt and pepper in saucepan, cover, bring to a boil and simmer til tender. Melt butter in microwave cup, add caraway seed and lemon, pour over sprouts and serve.
In a saucepan combine sugar, cocoa powder, evaporated milk, and margarine. Bring them to a boil over low heat until the sugar is completely dissolved. Remove from the heat and add the coconut and rolled oats. Drop by the spoonful onto cookie sheet covered with wax or parchment paper. Let cool and then enjoy!
Pressure cook the toor dal. Add turmeric and asofoetida. Mash the dal. Add tamarind pulp and chilli powder. Add water to make it of pouring consistency. Heat oil in a vessel. Add asofoetida and mustard seeds. Once the latter stop spluttering, add bay leaves and the crushed garlic. Add the dal once the garlic turns golden brown. Add salt and jaggery. Boil well. Remove from fire and garnish with corriander leaves. Serve hot with rice or rotis.
First you'll want to prepare the ribs by removing the silver skin or membrane from the back of each rib (slide a sharp implement under the membrane, then use a paper towel to grip it so you can peel it off). Next you will prepare the ribs to marinate by rubbing them all over with about 2 tablespoons of the oil, then sprinkle them, on both sides, with rosemary, sage, garlic, and a generous amount of salt and pepper. Arrange half the onions in a baking dish, top with the ribs; cover ribs with remaining onions, a bay leaf, and drizzle with vinegar. Cover and refrigerate 6 to 12 hours. Preheat the oven to 350 degrees F; pour the remaining oil in a roasting pan that is large enough to hold the ribs side by side. Heat the pan in the oven 5 minutes, then place the ribs, rounded side up (along with all the seasonings and onions) and roast for 30 minutes. Drizzle with the honey and roast for 10 minutes. Turn the ribs over and pour the milk and cream over them; roast for 1 hour. Meanwhile, if you are making the mushrooms, clean them then trim off the stems and cut into 1/4 inch slices. After the hour, turn the ribs over again, so that the rounded side is up again and arrange the mushrooms on top. Baste with pan juices and roast, basting occasionally, 30 minutes to 1 hour more (if at any time the meat starts to brown too much, press a piece of parchment paper or aluminum foil over them). You'll know the ribs are cooked because the meat will have shrunk back from the ends of the bones by 1/4-1/2 inch and they will be tender enough to tear apart with your fingers. Cut into 1 or 2 bone sections and serve with the mushrooms, if using.
Heat oven to 500 degrees F. Press crust onto bottom and sides of well greased 9 x 13 inch baking dish. Mix spinach, mozzarella and 2 tablespoons Parmesan and spread it evenly over crust. Mix tomatoes, garlic, oregano and pepper flakes, and spread it over the cheese mixture. Sprinkle with remaining 2 tablespoons Parmesan. Bake 10 minutes at 500, then reduce heat to 375 degrees and bake for an additional 20 minutes.
In a food processor fitted with metal blade, combine the cheese, butter, salt, cayenne, and hot sauce by pulsing several times until blended. Add in flour; pulse until the dough forms a ball. Preheat oven to 375°; fit a cookie press with the ribbon or star template. Press long, continuous strips of dough 2 inches apart onto ungreased cookie sheets. Using a sharp knife, score the strips every 3 inches. Bake for 10-12 minutes, or until the edges just begin to brown every so slightly. Remove from oven and cut or break cheese straws on the scored lines. Place them on a rack to cool completely; store in an airtight container.
In a large saucepan, heat oil. Add potatoes and cook until lightly browned on the outside. Add coconut milk, curry paste, juice of the lime, fish sauce, and brown sugar to pan, stirring to mix well. Cover and simmer for 15 minutes or until potatoes are tender, stirring occasionally. Peel and slice bananas into chunks and stir in with the potatoes. Cook over low heat 5-7 minutes or until heated through and bananas have softened but are still intact. Garnish with chopped cilantro and sliced chilli peppers before serving. Serve hot.
Trim visible fat from meat. Rub all sides of meat with salt, seasoned salt, seasoned pepper and paprika. Place vegetables in bottom of slow cooker. Pour broth over vegetables. Place seasoned meat on top of vegetables. cover and cook on LOW 8 to 9 hours or until meat and vegetables are tender. To thicken juices, remove meat and vegetables; keep warm. Turn control to HIGH. Dessolve cornstarch in water; stir into cooker Cover and cook on HIGH 15 to 20 minutes or until slightly thickened. Serve with meat and vegetables.
In a large saucepan, heat the oil and garlic. Add the ground beef and brown. Add mushrooms, beef stock, and Guinness, and bring to a boil. Add remaining ingredients and return to a boil. Reduce heat and simmer for 1/2 hour, or until liquid has reduced by 1/4. Serve with potato dumplings or mashed potatoes.
Mix vinegar, 1 tbsp sake, miso, sugar, and soy sauce in a small bowl. Stir to dissolve sugar; reserve dressing. Cook clams: place clams and 1 Celsius water and remaining 1/2 tsp sake in a 2-qt saucepan; heat to boiling over medium-high heat, then reduce heat and simmer just until clams are cooked through, about 1 minute. Drain and cool completely. Cut green onions into 1-inch lengths. Heat remaining 2 cups water and the salt to boiling in a 2-qt saucepan over medium-high heat. Add white parts of onions and thicker green parts to pan; boil 1 minutes, then add green tops of onions and boil 1 minute longer. Drain and cool completely. Combine clams and onions in mwedium bowl; add dressing. Toss lightly until thoroughly mixed, then transfer to medium serving bowl orr four individual bowls.
Whisk together tomato sauce, tomato paste, basil and 1T sugar and oregano in a small bowl; set aside. Toss cheeses with liquid smoke in a medium bowl; set aside. Combine flour, cornstarch, 2 tsp sugar, baking powder and salt in a large bowl. Combine water and olive oil in measuring cup. Stir water mixture into flour mixture until dough starts to come together. Turn dough onto slightly floured surface and knead 3 or 4 times, until cohesive. Adjust oven rack to lower-middle position, place pizza stone (or inverted baking sheet) on rack and heat oven to 475 degrees. Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into small circle and transfer to parchment paper dusted lightly with flour. Using rolling pin, roll and stretch dough to form 12" circle, rotating parchment as needed. Lift parchement and pizza off work surface onto inverted baking sheet (not one in the oven). Top each piece of dough with half of the sauce and half of cheese. Carefully pull parchment off of baking sheet onto hot oven stone. Bake until underside is golden brown and cheese is completely melted, 9-12 minutes. Remove pizza and parchment from oven. Transfer pizza to cooling rack and let cool a few minutes. Assemble and bake second pizza. Cut into 2" squares. Serve. Note - dough can be made in advance. Once mixed tightly wrap dough in plastic and refrigerate up to 2 days. Variation - If you would like to add pepperoni arrange them on a paper towel lined plate, cover with paper towl and microwave 2 minutes. Let cool. Add to pizza either before or after cheese.
In a large glass bowl, combine Guinness, mustard, rosemary, and bay leaves. Add the beef cubes, stir in, cover, leave to marinate in the fridge overnight. Preheat oven to 325°F or 160°C. Drain the meat and keep the marinate to one side for later. On a plate or chopping board, sprinkle the flour and season to your tastes. I recommend just a bit of salt and pepper and a touch of rosemary. Cover the beef cubes in the flour and set aside. In a large skillet, melt butter and brown the meat 3-5 minutes each side. Transfer this to a casserole dish and do not clean the skillet (this retains flavours released by the beef). Add the remaining butter to the skillet, when foamy add the onions and cook until brown and/or tender. Add these to the casserole dish. Repeat this step for all other vegetables, only adding butter when necessary. Each vegetable should be cooked until tender. This will take a maximum of 5 minutes. Add the vegetables to the casserole dish followed by the marinate and beef stock. Cook for 1.5-2 hours or until meat is tender. Stir occasionally. The Guinness will reduce a lot, but if it looks too dehydrated you can add more. Taste occasionally, and if it is too sharp you can add sugar to cut the taste.
Make sure butter is sufficiently warm enough to spread. Blend herbs into butter, mixing well. Season to taste with salt and pepper. Chill in sealed container. Note: herb butter will keep for up to 1 week in refrigerator. Note: To reduce calories and fat, fat-free margarine also works well in this recipe, but do not let the fat-free margarine sit out to warm.
For crust; using electric mixer, beat sugar, butter and salt in medium bowl until blended. Beat in 3 tsp cream and egg yolk. Add flour and beat until moist clumps form, adding more cram by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill for at least 1 hour and up to 1 day. For curd; whisk first 4 ingredients in heavy large saucepan; add butter. Whisk over medium low heat until butter melts. Stir until filling thickens and leaves path on back of the spoon when finger is drawn across, about 11 minutes. (Do not boil) Transfer to a medium bowl. Press plastic wrap onto surface. Chilluntil firm, at least 6 hours and up to 1 day. For meringue; preheat oven to 275*F. Using plate or cake pan as aid, draw 9 inch circle on sheet of parchment. Turn parchment over and place on baking sheet (circle will show through). Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until meringue is stiff and shiny. Spoon into pastry bag fitted with 3/8th inch round tip. Starting in center, pip tight spiral of meringue to fillcircle. Bake meringue until pale golden and puffed but still slightly soft to touch. About 45 minutes. Cool on sheet. Roll out crust on floured surface to 12 inch round. Transfer dough to a 9 inch tart pan with removable bottom. Trim overhang to 1/4 inch. Fold in and press, making double thick sides. Pierce all over with fork. Chill 30 minutes. Preheat oven to 350*F. Bake crust 5 minutes. Press up sides with back of fork. Bake crust until golden, pressing occasionally with back of fork to keep shape, about 13 minutes longer. Cool. Spread curd in crust; chill tart. Place 1 1/2 ounces of white chocolate in microwave safe cup. Microwave at low setting for 10 second intervals until softened; stir until smooth. Spread over bottom of meringue. Chill meringue, chocolate side up, until chocolate sets, about 30 minutes. Place meringue chocolate side down, atop tart. MOund chocolate curls on meringue. (Can be made 8 hours ahead, chill). Release tart from pan and serve.
Prepare rice according to package directions. Reserve. Run cool running water over the shrimp until thawed; drain well. Heat oil in a nonstick wok or large skillet set over medium-high heat. Add the sugar snap peas and red pepper. Stir-fry for 5 minutes or until tender and lightly browned. Stir in the soy sauce, orange concentrate, honey, ginger, and garlic. Cook for 1 minute or until sauce has slightly thickened. Stir the cooked rice, shrimp, orange segments and green onion into the sauce. Cook, tossing, until rice and shrimp are heated through and coated with sauce. NOTE: Use up leftovers by stirring 1 1/2 cups sliced, cooked chicken, steak or pork into the stir-fry pan instead of the cooked shrimp.
Preheat oven to broil. Cut each pita into 6 pie slice-shaped triangles. Separate each triangle into 2 triangles and place on a cookie sheet. Brush each pita triangle with butter; sprinkle with garlic powder and parmesan cheese. Broil for 1-2 minutes until cheese is bubbly and lightly browned. Serve warm.
Preheat oven to 325°F. Sift dry ingredients together in a large bowl. In the work bowl of a stand mixer (or in a large bowl with a hand-held electric mixer), cream butter and both sugars until fluffy and mostly smooth. Add eggs, one at a time, mixing until fully incorporated. Turn the mixer down to low and add dry ingredients, a little at a time, until incorporated. Stir in chopped bacon by hand with a spoon. Place spoonfuls of dough (1 to 1 1/2 tbsp each) on parchment- or Silpat-lined cookie sheet. Press down with back of fork. Bake in preheated oven 14-18 minutes, rotating back-to-front after 7 minutes. (For best results, bake only one sheet at a time, in the middle of the oven.). When cookies are golden brown, remove from oven and transfer to a rack to cool.
Preheat broiler. Brush 2 baking sheets with olive oil. Gently toss apples and pears in oil and rosemary. Arrange fruit in single layer on the 2 sheets. Broil until fruit is tender, about 5 minutes. Watch closely or it will burn-- you may need to turn the sheets to avoid burning. Transfer fruit to platter, sprinkle with pepper and a pinch of salt if you wish. Garnish with rosemary sprigs. Can be made ahead and served at room temperature.
Preheat oven broiler. In a small bowl stir together the salt, the cinnamon, the allspice, the cloves, and pepper to taste. Pat the pork chops dry with paper towels, rub the spice mixture on both sides of them, and chill the chops, covered, for 30 minutes. Broil the chops on the oiled rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes on each side, or until they are cooked through.
Combine butter, milk, and Cocoa in a small saucepan. Stir over very low heat just until butter melts. Remove from heat. Add powdered sugar, salt and vanilla, beat until smooth. Frosts tops and sides of two, 8" layers.
Heat the grill to low. Make and incision lengthwise on the side of each banana, leaving 1 inch uncut at both ends and the skin intact. Spread open the cut and place 2 teaspoons of butter pieces, 1 tbs. brown sugar, and 1 teaspoons vanilla inside. Grill, covered, until the butter mixture has melted and bananas are heated through, 8 to 10 minutes. Move the bananas to 4 separate sundae dishes, carefully flipping the bananas over and pouring the sauce into the bottom of each dish. Peel off the skins, and top each with an equal amount of ice cream; add warm chocolate sauce, and nuts, if desired. Serve immediately and enjoy!
Rinse split peas, drain. Combine everything in slow cooker, except tomatoes. Cook on low for 7 hours. Last ten minutes, stir in tomatoes and let stand for 10 minutes.