HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the crust, mix together the flour, butter and nuts. Press in the bottom of a 9 x 13 pan. Bake at 325 for 15 minutes. Let cool. Mix the cream cheese, powdered sugar and 1 cup cool whip. Spread on top of crust. Mix well the pudding and milk. Pour on top of cream cheese mixture and let set. Top with remaining cool whip. May top with chopped nuts if desired.
Grease 8x4 loaf pan. cream sugar with butter. Mix in eggs, bananas, flour, pecans, baking soda and salt. Pour into prepared pan. Place loaf pan in cold oven. Set oven to 300F and bake bread 1 1/2 hours or until toothpick inserted in center comes out clean. cool breead in pan 5 minutes on wire rack, then remove from pan and cool completely, right side up.
Pat chops dry with a paper towel. Combine salt and sugar and season pork generously on all sides. Put on wire rack on rimmed baking sheet and refrigerate uncovered at least 8 hours and up to 24. The next day, preheat oven to 250* F Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted in the center of a chop registers 100-110*F for medium rare, about 30 minute or 110-120*F for medium, about 35 minute. Heat oil in a stainless steel or cast iron skillet over high heat until smoking. Place chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes. Add butter, shallots and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well crusted, about 2 minutes longer. Hold chops with tongs and sear the fat on the sides about another minute. Transfer chops to a clean rack set in a rimmed baking sheet and let rest 3-5 minutes. Reheat drippings in pan and pour over chops just before serving.
Trim most of fat from pork loin, and place in crock pot, fat side up. Sprinkle with garlic powder, pepper, salt, and red pepper flakes. Top with onion. Cook on high for 45-60 minutes. Switch to low. Cook on low for about 4 1/2 hours. Mix all sauce ingredients together. Separate pork loin into big chunks. Pour sauce mixture into crock pot, making sure to mix in juices from pork loin. Cook for one more hour, then shred pork with two forks. Barbecue can be left simmering for another 2 hours on low, or switched to"keep warm" setting instead. Serve on buns.
Preheat oven to 350 degrees. Dough: Pulse flour, baking powder, sugar, and salt in a food processor and butter and pulse till crumbly. Add egg and sour cream mix till it comes to a ball. With heavy floured hands press into a 13x9x2 pan bring up a touch on the sides of the pan. It will be sticky. Filling: Beat egg whites in a mixer till stiff, set aside. Beat egg yolks, sugar and vanilla till light and creamy. In a food processor place butter, potatoes, cheese, Grand Marnier or limoncello, nutmeg, salt and zest of lemon or orange pulse till all combined. Add to yolk mixture folding in to incorporate. Fold in beaten egg whites. Pour on to crust. Bake for 45-50 minutes. Turn oven off and let cool with door ajar. Cool well before serving.
1. Cut the squash in half and clean out the seeds. Rub brown sugar and nutmeg on flesh of squash. Place on pan, cover with tin foil and bake at 350 for about 50 minutes, or until squash is fork tender. 2. While squash is cooking, cook about 1 cup of rice. 3. In pan, pour about 1 teaspoon olive oil and warm, then add 1 clove of garlic and cook until garlic just starts to brown. Add in venison and cook till browned. 3. Add corn and rice to venison mixture and warm mixture thoroughly. (I used left over corn and rice) After all is warmed through, add butter and water. 4. When squash is done, pull out and remove foil. Turn oven to broil. 5. Stuff center with venison and corn mixture. You may have some left over stuffing, keep it warm for serving. Sprinkle shredded cheese over squash and stuffing. Place back in oven for about 5-7 minutes or until cheese is melted. 6. Let cool for about 5 minutes or until you can't wait to eat!
Boil potatoes until tender, about 20-30 minutes. Mash while hot. Stir in butter and cream chesse. Add remaining ingredients and stir to combine. Serve immediately or spread in a 13x9 casserole and refrigerate until ready to use. An hour before serving, remove from refrigerator, set on counter for 30 minutes or so. Bake, uncovered at for 30 minutes or so to heat through.
Scramble eggs. Try to break them up as small as possible. Heat up oil in medium-sized pan. Add in rice, egg, onion, carrots, and peas. Cook 3-5 or until vegetables are tender. Heat through, then add in soy sauce. Can be served with other ingredients. Mix it up and enjoy!
Combine first 5 ingredients, tossing to coat. Cover and marinate in refrigerator 1 hour. Drain in a colander over a bowl, reserving marinade. Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes. Drain these vegetables. Plunge into ice water. Drain. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add tofu. Stir-fry 5 minutes or until lightly browned on all sides. Stir in onions, ginger, and garlic. Stir-fry 30 seconds. Stir in broccoli mixture, snow peas, corn, and water chestnuts. Stir-fry 1 minute. Combine broth and cornstarch, stirring with a whisk. Add cornstarch mixture, reserved marinade, and salt to pan. Bring to a boil. Cook 2 1/2 minutes or until slightly thick, stirring constantly. Serve over brown rice.
Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Add flour to butter mixture alternately with milk, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in vanilla. Combine 1 cup batter and chocolate syrup, stirring until blended. Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan. Spoon half of chocolate batter on top; repeat layers. Gently swirl batter with a knife. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.
Clean mussels and soak over night in pure vinegar. Make sure they are covered. Drain in the morning but do not rinse. Pack in sterilized jars, add cold water and seal. I use a 4 ounce jar.
In skillet; cook sausage and onion over medium heat until sausage is no longer pink; drain. Transfer to greased 3 quart baking dish. Sprinkle with half of the red peppers and all of the spinach. In a mixing bowl, combine flour, Parmesan, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach. Bake at 425 for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with provolone cheese and remaining red peppers. Bake 2 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.
Add broken up banana, blueberries and cup of milk to your mixer/blender. Blend very well, the mixture will go a nice lavendar colour. Add some Benefibe or your choice of fibre powder, and honey; the honey I used was "raw" or unprocessed honey straight from a local apiarist/bee keeper, and is not runny like shop bought liquid honey and has a nicer, less syrupy flavour, almost creamy in nature. Blend again very well, ensuring the honey has fully dispersed through the mix. As there is banana involved, the smoothie will start going slighty darker, or brownish if not consumed right away, so is best if you only make what you are going to drink immediately, or it wont look as appetising later. I shared some with my little boy, what better way to get some fibre into your kids?
1 Egg, lightly beaten Mix the meat, salt, pepper, herbs and spices and set aside. To make the stock, boil bones, onions, bay leaf, herbs salt and pepper in 4 cups of water for two hours or until the liquid is reduced to 2 1/3 cups. Cool, degrease and refrigerate until it starts to jell. To make the pastry, rub 2 oz of the lard into the flour mixed with a teaspoon of salt until it is the consistency of breadcrumbs. Boil the rest of the fat with the milk and water. Make a well in the mound of flour and while stirring with a wooden spoon, mix in the boiling liquid. Knead and leave to rest for 10 minutes. To make the casing or"coffyn", roll out three-quarters of the dough into a circle 3/4" thick. Flour the outside of the tin and stand it in the centre of the dough. Work the dough up the sides of the tin and then gently remove the tin leaving you with a pie casing. Fill it immediately with the meat mixture as it is likely to collapse. Roll out the remaining dough into a circle slightly larger than the diameter of the casing, to form the lid. Preheat the oven to 400F degrees Dampen the top edge of the pie and gently press on the lid. Crimp the edge. Make a hole in the centre of the lid and decorate it with pastry leaves. Place on a baking dish and bake in the preheated oven for 20 minutes and then reduce the heat to 300 degrees F and bake for 1 3/4 hours. If necessary place some aluminim foil on the top to prevent burning. Remove from the oven and allow to cool completely. Pour the chilled stock through the hole in the lid and refrigerate Serve Cold.
Preheat the oven to 400°F. Boil pasta to almost al dente. Drain the pasta well and return to the pan. Stir in the mascarpone until it melts and coats the penne. Stir in the scallions, chorizo and Taleggio. Season, and turn the mixture into an ovenproof dish. Bake for about 20 minutes until the top is crisp and golden brown.
Mix all the ingredients together in a bowl. Keep in a cool place until needed. Serve chilled.
Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups, packed solidly, if necessary, add water to make up amount, pour into very large saucepan or dutch oven. Add lemon juice, sugar and spices, mixing well. Bring to a full rolling boil, stirring 1 minute Remove from heat and immediately stir in pectin. Ladle into hot jelly glasses or jars. Water bath can 10 minutes at 1000 feet. Remove from canner, cool and test lids.
In a bowl, sift the proportional amounts of vital wheat gluten and AP flour together. If you have whole wheat flour, add a little bit (no more than 1/2 tsp-1 tsp or so per cup of AP flour) for nuttiness and substance as it adds to the weight that makes it better suited for bread and pretzel making.
Preheat oven to 350 degrees F. Generously grease and flour a 10-inch Bundt cake pan. In a small saucepan, melt candy bars and 1/2 cup butter over low heat (or in microwave); set aside. In a small bowl, combine flour and baking soda; set aside. In a large bowl, cream 1/2 cup butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add flour mixture alternating with buttermilk; beat until smooth. Add candy/butter mixture and vanilla extract; beating until smooth. Fold in nuts, if desired. Pour into prepared pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes, remove from pan; cool completely. Glaze with a powdered sugar glaze.
Preheat oven to 400 degrees. Combine 1/4 cup of vegetable oil and flour in a saucepan over medium heatl. Stir the mixture constantly for 5-6 minutes to make a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne pepper. Simmer the liquid for 5-6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside. In a saute pan, heat the remaining vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all spinach is incorporated. Add the garlic and artichokes and saute for 2 minutes. Season the vegetables with salt and cayenne pepper. Remove the vegetables from the heat and turn into a mixing bowl. Fold the reserved cheese sauce into the vegetables. Turn the mixture into a baking dish. Bake the dip for 10-15 minutes, or until the top is golden brown. Serve hot with tortilla chips.
Grate the ginger. You want to end up with a cup of grated ginger. More or less as to your taste. Make a simple syrup with the ginger. In a pan on add the water, sugar, and ginger. Put on medium. Stir well to mix. Bring to a boil. Lower heat to a simmer. Let simmer for 10 - 20 minutes, or until syrupy. Let cool to room temperature 2 - 3 hours. (optional, but adds more flavor). Strain in a fine mesh strainer. Keep in frig. Add 1/4 cup syrup to 1 cup club soda, or mix full batch with 2 liters. I mix syrup and soda for each glass served. Mix and serve with ice.
Place the tomatoes, onions, bell pepper and garlic in a large pot. Bring to boil over high heat, reduce the heat to medium-low and simmer, stirring occasionally until the vegetables are very soft, about 30 minutes. Pass through the finest blade of a food mill to make a semi-smooth puree. Alternatively, puree in the blender until smooth and pass through a fine strainer. Place the puree back in the cleaned soup pot. Place the peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick and bay leaves on a piece of cheesecloth and tie it up to form a bag. Add to the tomatoes, along with the brown sugar, paprika, mace, cider vinegar, salt and cayenne. Simmer slowly, stirring frequently, until the ketchup is very thick, 1 1/2 to 2 hours. Remove the cheesecloth bag and discard. Ketchup can be cooled and stored in a sealed plastic container in the refrigerator for 2 weeks. Alternatively, you can put ketchup in sterilized jars. To do so, first wash the jars in hot, soapy water. Rinse well. Bring a large pot of water to a boil. Add 4 pint jars and lids and boil 1 minute. Remove with tongs and drain. While the ketchup is still hot, pour it into the sterilized jars, leaving 1/4-inch headroom. Seal and place in boiling water bath for 12 minutes. Remove and cool.
Mix chicken, soup, and sour cream. Spread into 9x13 baking dish (sprayed with Pam). Top with stuffing mix. Melt margarine and mix with chicken broth. Drizzle over top of casserole. Bake at 350 for 45-60 minutes.
Whip the cream until soft peaks form; beat in the vanilla and sugar and mix thoroughly. Gently fold lemon filling into the whipped cream (add lemon zest and Limoncello, if using). In a trifle dish or individual dessert dishes layer the strawberries, cake cubes, and lemon creme mixture. Arrange a few strawberries on top. Serve immediately, or cover with saran wrap and chill until serving time.
Lightly grease large bowl; set aside. Combine cold water and cornmeal in 2 quart saucepan over medium high heat. Add boiling water and cook for two minutes, stirring constantly. Stir in shortening and salt. Let mixture cool to lukewarm. Combine yeast, rye, flour, potatoes and 1 tablespoon caraway seeds in mixing bowl and blend. Add cornmeal mixture and blend thoroughly. Turn out onto lightly floured surface and knead until stiff but still slightly sticky. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume. Grease baking sheet and sprinkle lightly with cornmeal. Punch dough down, shape into loaf or rounds and place on baking sheet. Cover with plastic wrap and let rise in warm place until doubled in volume. Preheat oven to 375°F. Bake bread 40 minutes. Combine water and cornstarch in small saucepan and bring to boil, boil 1 minute. Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds. Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped. Cool on rack.
Brown the ground beef or sausage, drain and set aside. Be sure to season the ground beef with a little salt and pepper. Melt butter in sauce pan. Add flour and stir till butter/flour mixture is bubbly. Add milk, salt, and pepper. Stir constantly until thick and bubbly. Add meat and stir. Serve over whole wheat toast. Great over biscuits as well. Note: For an evening meal substitute chipped beef.
Season pork with salt & pepper. Place in crock pot and pour in sweet vermouth. Cook on low 8 hours.
line a baking pan with foil for easier cleanup. pour oil on the pan and spread evenly. rinse fillets under cool water and shake off excess water. place the fillets in the pan and sprinkle them with the creole seasoning, use more if you like it spicy. If you use Tony Cacheres often you will know how much to use to suit you taste. pour the ginger salad dressing over the fillets evenly covering them completely. Bake at 350' Fahrenheit or 177' Celsius for 30 minutes I used a toaster oven and it came out fantastic. remove from oven and sprinkle with fresh chopped parsley. I served it with sauteed broccoli, carrots and zucchini, baked potato and crabmeat stuffed Portobello mushrooms.
In a blender, combine ingredients (adding sugar to taste or omitting it) and blend until smooth. Pour into chilled glasses.
To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt.
place a small pot on medium heat and add heavy cream. Bring to a low boil. Pour over chocolate chips and mix until thoroughly melted. Add in butter and vanilla extract.
Place the potatoes in pot with cold water, and cook until almost tender, about 25 minutes. Rinse with cold water and cut in half. Scoop out center of the potatoes, being careful not to pierce skin. Mix the scooped-out potato with half the cream cheese, the bacon, half the manchego cheese, the corn and salt and pepper to taste. Fill the potato skins with the mixture. Cover with foil to keep warm. Meanwhile, in a blender, puree the rest of the cream cheese with the onion, and the milk. Place the filled filled potatoes in a serving platter and pour the cream cheese sauce over them. Sprinkle the remaining manchego cheese and cilantro and serve.
Preheat oven to 350 degrees. Sift flour and baking powder into a large bowl. Make a well in the center and stir in the pumpkin and thyme. In a different bowl, whisk together the egg and milk. Stir into the flour mixture with a flat bladed knife until a soft dough forms. Turn out onto a lightly floured surface and knead until smooth. Shape into a large ball and flatten slightly. Place onto a non stick, or oiled and floured cookie sheet and use a sharp knife to cut the damper into 8 equal portions but do not separate the pieces Brush the damper with water and sprinkle with sunflower seeds. Bake for 40 mins or until cooked. It will sound hollow when tapped. Allow to cool slightly before cutting.
Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat. Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer and season the sauce to taste with salt and pepper. Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.
Preheat oven to 300 degrees. Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin and vanilla(mixture will look slightly curdled). Mix and sift flour, baking powder, baking soda, salt, and nutmeg, and cinnamon. Add to creamed mixture and mix well. Add chocolate chips and mix thoroughly. Using a large ice cream scoop, scoop cookies onto ungreased baking sheet (do not crowd cookie dough, since it will spread). Bake at 300 degrees around 22 to 24 minutes. Remove from oven, let sit on cookie sheet for a minute or so, then place cookies on racks to cool.
In a medium bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture. In another bowl, beat the eggs, slightly; stir in the milk, oil and the vanilla. Add the egg mixture all at once to the flour mixture. Stir until just moistened (the batter should still be slightly lumpy). Pour 1 to 1 1/4 cups batter onto the grids of a preheated, lightly greased waffle iron . Close the lid quickly and do not open until done. When done lift the waffles of the iron with a fork. Repeat the procedure with the remaining batter.
Using 1 tsp of the chili powder, season the breasts, along with salt and pepper to taste. In a heavy skillet that comfortably holds both breasts, heat the oil over mediium-high heat and cook the chicken until brown on both sides (about 2 minutes per side); transfer cooked chicken to a plate and add the remaining chili powder, along with the cumin and cinnamon, to the skillet and saute, stirring, for 15 seconds. Stir in the tomatoes and their juices along with the chocolate and simmer until the sauce thickens up, about 5 minutes. Add chicken, along with any juices that have accumulated on the plate, back into the skillet and simmer until the chicken is cooked through, about 4 minutes. Taste sauce; add salt and pepper if desired.
Preheat oven to broil. Halve each pepper, discarding stems and seeds. Place peppers, cut side down, on an old baking sheet or one lined with foil. Cut eggplant in half lengthwise and score with a knife, drizzle it with about 2 tablespoons olive oil and a little salt and place it on a second baking sheet. Place one of the oven racks roughly 3 to 4 inches below the heat; place peppers on this rack. The eggplant should sit on a lower rack. Broil the peppers and eggplant, turning the peppers occasionally until they are well roasted on all sides, roughly 15 to 20 minutes. The eggplant may be done first; if so, remove it and set it aside to cool. To test eggplant for doneness press on it with a fork to make sure it's soft all the way through. I use an an outdoor grill to cook the peppers and eggplant, no oil. I make sure most of the skin on the peppers are blackened. When you remove the peppers from the oven, place them in a bowl, sprinkle them with a little water, and cover with a clean dishcloth. Leave it for about 10 minutes. This step steams and lifts the skins, making it easy to peel the peppers once they've cooled. (Another method to loosen skins is to place the peppers in a paper sack, fold over to close and leave it for 15 minutes). While waiting for the red pepper skin to lift. Use a large spoon to remove the pulp of the eggplant, leaving the skin behind. Discard the thickest seeds, but don't get nit-picky. Put eggplant in a food processor or a blender (I use a stick blender in a deep bowl) with olive oil and smashed and chopped garlic cloves. Pulse the eggplant a few times so that it's chopped with the other ingredients but not totally pureed. Put this in a bowl and set aside. Once peppers are cool enough to handle, peel them with your fingers or a knife. Add peppers to the food processor or blender and pulse 5 to 8 times to chop coarsely. Add the eggplant mixture to the chopped peppers, season to taste with salt, pepper, vinegar and dried chili flakes, pulse 3 or 4 times to mix. If you wish, garnish it with more finely diced garlic and a few scattered basil leaves. Serve ajvar with toasted bread slices drizzled with olive oil and sprinkled with salt.