HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pears and reserve 1/3 cup of the syrup. Cut each pear half into 4 pieces. Mix brown sugar and 6 tablespoons melted butter and spread in the bottom of a greased 9x13 baking pan. Arrange pear pieces, rounded side up, in rows on top of sugar mixture. Mix together cake mix, buttermilk, reserved pear syrup, oil, eggs, ginger, and cinnamon in a large bowl. Mix 1 minute on low speed. Scrape sides of bowl, then mix at medium speed for 3 minutes. Pour batter over pears in pan. Bake ar 350 degrees for 45 minutes. While cake is baking, boil together 1/2 cup butter, sugar, and water for 1 minute. Add rum. Cool. Frost cooled cake with cooled icing.
Brown peppers, onions and mushrooms in a large frying pan with a little olive oil cooking spray. Set aside when done. In the same pan, spray with a little more oil. Cook thinkly sliced beefless tips until warmed thru (add a pat of vegan butter is you like the meat crusty). Set aside "meat" and place opened rolls face down in pan until toasty. Slather a light coat of veganaise on the warm roll and cover with sliced "provolone" , then pile on veggies, meat, tomato. Lastly, sprinkle salt, pepper & oregano.
Preheat oven to 400 degrees. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion and garlic powder, paprika, parsley, garlic and Parmesan cheese. Sprinkle this mixture over the scallops. Bake in the oven until scallops are firm, and bread crumb mixture is lightly browned,about 15 minutes.
Heat oil in a large saucepan over medium high heat. Add chopped onion and cook until softened, about 5 minutes, stirring often. Add the cauliflower, potato and RawSpiceBar's Gravlax Spices and stir, about 10 minutes. Add stock, milk and salt to taste. Bring to a boil, then reduce heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing. Serve the soup sprinkled with the Parmesan. Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the Parmesan and stir through before eating.
Arrange oven rack in upper third of oven. Preheat oven to 425F. Line broiling pan or cookie sheet with foil In 10" skillet, melt margarine over medium heat. Add garlic and cook 1 minute or until fragrant, stirring. Remove skillet from heat; stir in bread crumbs, parsley, parmesan, salt, and pepper until mixed Place tomato halves, cut sides up, in prepared pan. Top tomatoes with crumb mixture. Roast 15 minutes or until tomatoes are heated through and topping is golden.
Bring vegetable stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Garnish each serving with cheddar cheese, cilantro, avocado slices, sour cream, toasted pumpkin seeds and serve.
Prepare the salad ingredients and put them in a salad bowl that is large enough to hold them all. Put the dressing ingredients in a small bowl, and whisk to combine. Toss together the salad ingredients and dressing, and serve.
Add all ingredients to crockpot. Cook for 6 hours on low. Shredded cooked chicken with a fork and add back to crockpot and serve. Add cheese, sour cream, tortilla strips, or avocado to soup if desired.
Preheat the oven to 350 degrees. In a large bowl, beat the eggs, then beat in the flour and sugar. Beat in the butter, vanilla and milk, then add the coconut. Pour the filling into the unbaked crusts and bake until golden and the filling is set, 40-45 minutes.
Brown hamburger, then drain. Stir in flour and soup mix. Add water and pickle juice. Simmer until mixture thickens. Remove from heat and serve with dill pickles on small buns.
Preheat oven to 400°. To prepare galette, line a jelly roll pan with foil, and coat foil with cooking spray. Roll dough into an 11-inch circle; place on baking sheet. Sprinkle crust with cheese, leaving a 1-inch border. Combine pears, juice, and nutmeg in a large bowl; toss well. Add brown sugar and flour; toss gently. Arrange fruit on dough leaving a 2-inch border. (Pears will be piled high on dough.) Fold edges of dough toward center, pressing gently to seal (dough will only partially cover pears). Bake at 400° for 30 minutes or until crust is lightly browned (filling may leak slightly during cooking). Cool galette on a wire rack. To prepare caramel, heat granulated sugar in a small heavy saucepan over medium heat until sugar dissolves, stirring as needed to dissolve sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat. Drizzle over galette.
Preheat the oven to 350°F. Line the base and sides of a 8 inch spring form with greaseproof paper. Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie). Let slightly cool. Whisk the yolks with 2 tbs of the sugar until creamy. Stir in the melted chocolate and butter and mix well. Beat the eggwhites with the remaining sugar until very stiff. Fold the eggwhites into the chocolate mix and pour the mix in the prepared form. Place on the middle shelf of the oven and bake for 20 minutes. When the cake is cooled, keep refridgerated. Sauce: Put all the ingredients in a bowl, stir and then blend until smooth. For an extra smooth sauce simply pass through a sieve.
Add rice mix with seasoning packet, water, and 1 tablespoon butter to a saucepan; bring to a boil; lower heat, cover and let simmer for 25 minutes or until rice is tender. In a large non-stick skillet, melt the remaining butter over medium heat. Add in the onions, bell pepper, and mushrooms; cook and saute for 8 minutes or until tender. Add in the crabmeat and oysters; stir and cook for 4 minutes. Add in the rice, soup, and remaining ingredients; stir to combine. Cook, stirring occasionally, for 5-10 minutes or until heated. Serve hot.
In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir in sour cream, salsa and salt; set aside. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chilies and cilantro. Spread 3/4 cup sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350 for 30-35 minutes or until heated through. Serve with additional salsa. Yield: 6 servings.
Slice into wedges then toast cinnamon raisin bread in oven 8 minutes or until golden brown on ungreased cookie sheet. While toast is in oven, combine mascarpone cheese and honey in small bowl. Also, in another bowl, begin to chop strawberries into small pieces, at least quarter the strawberry, then cut quarters in half. Chop fresh mint leaves and add to strawberry bowl. Remove toast from oven & lightly brush with melted butter. Coat with a layer of the mascarpone and honey mixture. Then top with the fresh strawberries and mint leaves. Serve immediately. ** If berries are bitter, you could stir in a dash or so of sugar. Also, for serving, you can drizzle with additional honey if desired **.
Preheat oven to 375F and spray 8x8 pan with nonstick cooking spray. Combine steak, veggies, and potato in prepared dish and then stir in gravy and seasonings. Bake, uncovered, 40 minutes and then remove from oven. Increase oven temperature to 400°F. Top meat mixture with biscuits and bake 8-10 minutes or until biscuits are golden brown.
Heat a large, heavy skillet over medium heat; add pumpkinseeds. Cook 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; cool completely. Place pumpkinseeds, salt, cumin, cinnamon, and black pepper in a spice or coffee grinder; process until finely ground. Place spice mixture in a small bowl; stir in 1/2 cup broth. Set aside. Heat skillet over medium-high heat; add tomatillos, chile, garlic, and onion. Cook 5 minutes or until browned, turning frequently. Remove from heat; cool. Quarter tomatillos. Trim root from onion half; discard root. Place tomatillos, chile, garlic, and onion in a blender or food processor; process until coarsely chopped. Add 1/4 cup broth, cilantro, and lettuce; process until smooth. Prepare grill. Heat 1/2 teaspoon oil in skillet over medium heat. Add pureed tomatillo mixture; reduce heat to low, and cook 5 minutes or until slightly thick, stirring occasionally. Stir in spice mixture and 1/4 cup broth; simmer 10 minutes, stirring frequently. Add 1/4 cup broth, stirring with a whisk. Remove from heat; keep warm. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Top chicken with mole. Serve with rice.
1 Place 1/2 cup of sauce in a pan with the peppers,onion,garlic,and onion. Saute in the sauce stirring frequently until vegetables are wilted. Preheat oven to broil chicken. 2 Add the rest of the Marinara sauce to the pan. Add the seasonings,and leave to simmer. 3 Place a chicken breast half on cutting board. Cut through the center length wise almost all the way though breast. Leave attached. open breast like a book. Lay flat and pound until thin. Repeat with the other 3 halves. 4 Put the chicken on a lightly oiled sheet pan and broil for a couple of minutes on each side.Set aside. Cut the eggplant length wise in to 1/4 inch wide slices. Place on a oiled sheet pan and broil until lightly browned.Set aside. 5 Mix cottage cheese with a dash of basil,and oregano,1/2 the Parmesan cheese,and pepper. In a 9x13" pan. Lay the 1/2 the Eggplant on the bottom. Top with some sauce. 6 Place half the amount of chicken breast over the sauce. Cover chicken with some more sauce. Add the next layer with the cottage cheese mixture.Then Marinara sauce,EggPlant,sauce and chicken on top. 7 Sprinkle with the remaining Parmesan cheese and Mozzarella cheese.Cover with foil,and Bake at 400 degree's for about 30- 45 minutes Hashtags: #Eggplant, #Casserole, #casseroles, #lasagna, #gluten-free, #low-fat, #diet, #chicken, #Italian.
Heat the oil. Peel the beetroot, carrots and parsnips and slice them into chips using a mandolin. Place them on paper towel. Plunge the chips into the hot oil, shaking to ensure that they are not sticking together. Remove when crisp, about 2 minutes. Drain on paper towels. Repeat and fry them in batches, depending on the desired quantity. Season with the sel de fleur salt (mixed with herbs or spices if using) before serving.
Mix all together in a 1 gallon freezable container or ice cream bucket and freeze until slushy. To serve: Scoop 2 parts slush to one part 7 Up, Gingerale or Soda Water OR Scoop slush into a large punch bowl and add 7 Up, Gingerale or Soda Water. Garnish with lemons, limes and oranges (or any other fruit you prefer). Try putting half the slush into the punch bowl and add one bottle of pop to test your alcohol/mix taste requirements. AS a warning, it does not have a strong alcohol taste! I prefer using the scoop in the glass method to making it in a punch bowl because like all punches with pop, the pop eventually goes flat. This stays in the freezer well and if your guests don't guzzle it all (fat chance on that one!), you can easily serve it again in the near future. Enjoy!
Combine eggs, milk, salt and pepper. Stir in chiles and cheese. Spread butter on one side of each bread slice; cut each slice into 4 triangles. Arrange half of bread, buttered side out and cut side down, around edges of 9-inch pie plate and other half, buttered side down, in bottom. Pour egg mixture over bread. Bake at 350 for 30 minutes or until set.
Combine the instant coffee and sugar in a small mixing bowl. Add the boiling water and stir to dissolve. Set aside to cool. With a blender or food processor, whip the ricotta and sour cream together until smooth. Add the cooled coffee mixture, rum (if using) and blend well. Cover and refrigerate at least 4 hours. Make the whipped cream: pour the heavy cream into a chilled mixing bowl and beat at medium speed until the mixture begins to thicken. Add the sugar and almond extract and continue to whip until the cream is stiff. Refrigerate until serving. To serve, melt the chocolate bits and spoon a bit of the melted chocolate into the bottom of a demitasse cup. Fill about 3/4 full with the ricotta mixture. Add another bit of melted chocolate, and a dollop of whipped cream. Garnish with chocolate curls or shavings and almonds. Serve immediately.
Mix drinks together. Serve in a punchbowl or beverage dispenser over ice.
Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine next 4 ingredients; add to creamed mixture alternately with apple cider, beginning and ending with dry ingredients. Stir in vanilla. Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes. Cool in pan 10 to 15 minutes.
Measure mayonnaise into a medium bowl. Slowly add buttermilk, whisking until smooth. Whisk in vinegar and honey. Stir in rice, carrots, onion, raisins and sunflower seeds if using; mix well. Chill thoroughly, preferably at least 24 hours if possible.
Preheat oven to 375 degrees. Wash and dry beets well. Rub with 2 tablespoons of olive oil. Place on a baking sheet and roast until they are fork-tender, about 45-1 hour. Allow the beets to cool and peel. Finely dice the beets. Place the beets in a bowl. In a small bowl, whisk the vinegar, remaining oil, garlic, capers, and honey and combine. Pour the dressing on top of the beets and stir to combine. Place a thin slice of feta on the each grilled Crostini and add the beet relish. Sprinkle crostini with shallots and chives and serve immediately. Crostini. Heat a grill pan or broiler. Brush both sides of the bread slices with olive oil. Place on a baking sheet and place under the broiler until dark brown on both sides. Or place on a grill pan until dark brown on both sides.
Pour ingrendients into a glass filled with ice. Top with sprite. Stir and Serve.
Cut chicken thighs in half and place in a bowl. Combine the next 9 ingredients (garlic thru oil) and grind to a paste using a mortar and pestle. Combine the paste with the chicken and mix well; refrigerate several hours or overnight. Just before serving, grill chicken until tender, basting frequently with coconut milk. Serve with sweet vinegar sauce. Sweet vinegar sauce: Grind chili and garlic to a paste using a mortar and pestle. Combine vinegar and sugar in a pan, stir over heat, without boiling, until sugar is dissolved. Bring to a boil, simmer, uncovered, without stirring, until syrup just begins to color; remove from heat, cool slightly, stir in chili and garlic paste.
*Note - If you cannot find Cats Cookies from Trader Joes, simply use animal crackers and mix 3/4 teaspoon cinnamon with the crumbs. Empty the cheesecake filling into a large mixing bowl. Stir in the lemon zest, Grand Marnier, 1 teaspoon vanilla, 1/2 teaspoon salt, and 2 teaspoons of sugar. Mix until all ingredients are well blended. Prepare a cookie sheet lined with foil or parchment paper. With two spoons or with your hands make little balls using the cheesecake mixture. The size should be about the size of a cherry tomato (not grape tomato!). Place the balls in rows on the cookie sheet -- as many as you can fit. Don't worry about crowding them, just don't let them stick together. Put the sheet in the freezer for 2 - 3 hours. In the meantime, prepare your cookie crumbs. Place cookies (and cinnamon if using) in a large plastic zip top bag. Use a rolling pin or glass to crush cookies and make crumbs. Place crumbs in bowl and set aside. Close to the time you will remove the sheet from the freezer, prepare the batter using the flour, baking powder, egg, milk, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 2 teaspoons sugar. Whisk until mixture is well blended and mostly lump free. Heat a large deep pot with oil -- enough to go up the sides by about 3 - 4 inches. The oil should be heated to about 360 degrees. Use an attachable thermometer to ensure that this temperature is reached. If the oil is not hot enough, the balls will fall apart and melt everywhere. If too hot, they will brown very quickly and may burn. Make an assembly line of the cookie sheet, followed by the bowl of cookie crumbs, and then the batter. Pick up a cheesecake ball and gently roll it in the cookie crumbs, to cover most of the cheesecake, but not all. Then dip the cheesecake ball in the batter (you can use 2 spoons or your hands) and shake off excess gently. Drop ball in hot oil and wait for a very light brown color to appear. Roll the ball around to ensure even browning on all sides. Remove from oil with a slotted spoon and place cooked cheesecake balls on a plate lined with paper towels. Repeat until all are cooked. Then sprinkle lightly with powdered sugar and remove paper towels if you'd like a prettier presentation. Serve with a side of blueberry syrup. (RECIPE: One pint blueberries in a saucepan with 1/3 cup sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla. Cook over medium heat for a few minutes until dark and shiny, constantly keeping berries moving by gently stirring or shaking the pan. Strain out the fruit and pour remaining syrup in a container).
Beat all ingredients together. Enjoy on its own or top with fruit or sugar free jelly for a treat.
Cook the sweet potato chunks in boiling water until tender and mashable; drain and return to the hot pot. Start mashing cooked sweets potatoes with a masher. Mash in the rf cream cheese, ff sour cream, butter, chives, salt, pepper, and nutmeg. Mash until all is smooth and cream cheese has melted. Spoon into large serving dish and sprinkle with the slivered almonds.
Prepare turkey for roasting. Rub with mixture of the olive oil, minced onion, basil, garlic salt, chili powder, cumin and fajita seasoning. Roast to 165 degrees. Remove from oven and gather turkey drippings. Prepare enchilada sauce as directed, substituting turkey drippings for part of the water. Stuff turkey with the spanish rice (I use Rice-a-Roni brand prepared with 2 chopped celery stalks and 1 diced onion. I only simmer it for the first 10 or so minutes to allow further cooking in the turkey). Split mild green chiles and lay over breast and legs. Lay frozen burritos (can also use fajitas or tamales) in roasting pan around turkey. Pour enchilada sauce over the turkey and burritos. Cover with foil and roast approximately 45 minutes - 1 hour, until turkey internal temperature has reached at least 165 again.
Combine the first 6 ingredients in a bowl; stir well. Place the steak in a large heavy-duty, zip-top plastic bag. Pour the marinade mixture over the steak. Seal the bag securely, and place it in a large bowl. Marinate in the refrigerator for 8 hours, turning occasionally. Remove the steak from the marinade, discarding the marinade. Spread the spinach over the steak to within 1/2 inch of edges. Top with the red peppers and onions. Combine the chiles, garlic, cumin and chili powder. Spread the chile mixture over the pepper and onion layer. Sprinkle with cheese. Roll the steak, starting at the short side. Secure with a heavy string at 2 inch intervals. Place in a shallow roasting pan. Bake at 350 degrees for 45 minutes. Let stand 5 minutes before serving.
Rub ginger and salt into thighs and let sit & marinade for 30 minutes. After marinating, use paper towel to dry chicken, remove as much ginger pulp as possible. Heat oil in frying pan over medium heat. Add chicken and fry until golden brown on one side. Flip and add 3 T. sake and cover pan with lid. Steam chicken until just cooked (4-6 min). Prepare the teriyaki sauce- Mix honey, mirin, sake, and soy sauce- stir to combine. Remove lid and drain remaining lid and oil. Use paper towel to dry the pan. Turn heat up to high and add terikayi sauce. Let boil while you repeatedly flip chicken to coat evenly. It will be done when most liquid evaporates. It should have a thick glaze. Pour glaze over chicken. Serve with white rice.
Preheat oven to 350°; butter a 9-inch pie plate. Whisk the ricotta, eggs, milk, flour, salt, and pepper in a large bowl until blended. Finely chop the basil in a food processor or by hand; add the basil, prosciutto, and half of the goat cheese to the ricottal mixture; stir until blended. Pour the mixture into the prepared pie pan; arrange the figs in concentric circles on top of the filling; sprinkle with the remaining goat cheese. Bake 45-50 minutes, until the edges are lightly browned and the center is almost set; let stand 10-15 minutes before serving. To serve, spoon onto plates; serve either warm or at room temperature.
Preheat oven to 350 degrees farenheit. Grease and flour two 8x4" loaf pans and set aside. In medium bowl, combine oats and hot water. Stir, and let stand for 5 minutes. In large bowl, beat butter and brown sugar until fluffy. Add oat mixture, sour cream, orange peel, and egg. Blend well. Add flour, baking powder, baking soda, salt, and 1-1/2 teaspoons cinnamon. Mix gently. Fold in cranberries and walnuts. Spoon batter into prepared pans and smooth to level. In small bowl combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over batter. Bake at 350 degrees farenheit for 55 to 65 minutes until bread is golden brown and pulls away from the sides of the pan. Cool 5 minutes, then carefully run a knife around the edges of the bread and remove to wire rack to cool. Wrap in plastic wrap to store.
Fill large saucepan with water; boil potatoes and carrots until just tender, about five minutes. Drain; shock with cold water and allow draining. In large mixing bowl, combine soup, stock and seasonings; add in vegetables and chicken and stir well. Pour into greased 13 x 9 - inch baking dish. Bake at 350 for 55-60 minutes or until hot. In separate bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles small peas. Add milk; knead dough on lightly floured surface. Shape dough into 13 x 9 - inch shape. Top baked filling; bake additional 20 - 25 minutes at 425 F or until topping is browned.
Mix together eggs, milk and garlic and let set for flavors to mix. Place panko crumbs in a shallow dish. Salt and pepper pork chops to taste and dip in the egg mixture. Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs. Place chops on a plate and let them set for at least 10 minutes to set the coating. Heat oil in large skillet over medium high heat. Fry chops for about 3 to 4 minutes per side or until golden brown. Do not overcook; these will cook very quickly.
In a large bowl add flour and cut in butter until crumbly. Mix in yolks and enough cold water to make a smooth dough. Wrap in plastic and chill for 15 minutes. Roll out and line a pie plate, pre bake in a 400* oven for 15 to 17 minutes. Use weights or rice or beans. Filling-------------------. Combine sugar, cornstarch, water and lime juice in a medium saucepan. Whisk until smooth. Stir in yolks and butter until well combined. Gradually add boiling water. Bring mixture to a boil. Reduce and simmer for 1 minute. Remove from heat. Add zest and food coloring if using. Mix well. Turn into the cooled pie shell. For Meringue------------------------eA. Beat whites until stiff peaks form. Slowly beat in sugar until dissolved. Spoon meringue onto filling. Bake in a 350* oven for 15 minutes or until meringue is light brown.
Brown sausage and drain. Melt cheese, add remaining ingredients. Spread on Rye cocktail rounds. Place on cookie sheet and freeze. After freezing, they can be stored in plastic bags until ready for use. Heat on cookie sheet in preheated oven at 350°F for 5 minutes till cheese bubbles.