HumbleIntelligence/food-ner-1-Million huggingface dataset:
For cupcakes: Preheat oven to 350 degrees F. Line about 18-20 muffin/cupcake cups with liners. In a large measuring cup, whisk together, the eggs, egg yolk, vanilla, and buttermilk and set aside. In the bowl of an electric mixer, whisk together the flour, sugar, baking powder and salt. Fit the mixer with the paddle attachment and turn the mixer on low. With the mixer running, gradually drop in the butter pieces and mix until the texture is uniform and the bits of butter aren't discernable, about 2 minutes. With the mixer still on low, begin slowly pouring in the wet ingredients. When all the wet ingredients have been added, crank the speed up to medium and mix until the batter is light and fluffy, about 1 1/2 minutes. Portion the batter into the muffin tins and bake until a toothpick comes out clean and the tops spring back when lightly touched, 20-25 minutes. Let cool in the pans for about 10 minutes, then transfer them to a a wire rack to cool completely. For icing: Put the dark brown sugar, butter and salt in a medium saucepan, and melt them together over medium heat, stirring often. Bring the mixture to a boil and add the milk and vanilla. Boil for 3 minutes, stirring occasionally. Dump in the confectioners' sugar all at once and beat with a wooden spoon until the icing is thickened and smooth. Quickly ice the cupcakes by holding each by the base and dipping the tops in the hot icing, rolling them slightly to coat evenly. Turn them quickly upright so the icing will even out while it's still warm and will set smoothly. Store any leftovers in an airtight container for up to 4 days.
Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed. Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold). Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
Mix the first 10 ingredients in a large clay bowl.with lid. Chop the other 4 ingredients into 1/4 inch cubes. Mix all together in the clay bowl, cover and cook in a non preheated oven at 550 F for 1 hour. Turn down the temperature to 350 and continue cooking for another hour. This dish would serve 10 large portions. Serve sprinkled with parsley if you desire.
Heat oven to 200*C/fan 180*C. Mix together the herbs, breadcrumbs and lemon zest and place on a plate. On a separate plate, mix together the mustard and honey. Place the racks of lamb in the mustard and honey, moving them around so they're well covered, then roll in the herby breadcrumbs. Heat a frying pan, add a little olive oil and place the lamb in it to brown on all sides, sprinkle with salt and pepper, and then cook in the oven for 15 to 20 minutes or until cooked as you like it. Serve with Potato and Fennel Dauphinoise, some dressed rocket and a little salsa verde--.
Combine the filling ingredients, cook, stirring constantly until thick and set aside. For the crust, cream butter, add brown sugar and beat well. Blend in the flour and press into the bottom of an ungreased 9" square baking pan. Bake at 375° for 15 minutes. Allow to cool, then spread with cooled filling. For topping, beat egg whites, gradually add the sugar and beat until stiff peaks form. Fold in 2 cups coconut and cover lemon filling with the topping. Return to oven and bake for 15 minutes longer or until browned. Cool and cut into squares.
Preheat oven to 425°F. In small bowl, combine breadcrumbs, Parmesan, garlic, pepper, and oil until blended. Place cherry tomatoes in shallow 1 1/2-quart casserole or 9-inch deep-dish pie plate. Top with breadcrumb mixture and sprinkle with parsley. Bake until heated through and crumbs have browned, about 20 minutes.
Take one of the preserved lemons and dice it into 1/4 inch pieces and set aside. Slice the remaining preserved lemon into thin slices and set aside. Heat olive oil in a large Dutch oven or Moroccan tagine over medium heat. Add onions to pan and saute 5 minutes or until translucent. Add vegetable broth, hot water, lemon juice and next 7 ingredients (through cinnamon) and bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Add diced lemon and artichokes to pan and simmer 5 minutes. Garnish with lemon slices. Serve the tagine over quick-cooking couscous.
Place all ingredients, except chicken, in food processor or blender. Cover and process until ingredients are combined. Pour marinade over chicken and chill overnight. Preheat oven to 325°. Drain and reserve marinade. Bake chicken pieces for 1 hour and 25 minutes, basting with marinade every 20 minutes.
In a large saucepan, heat the oil then add the chopped onions, ginger, garlic and cardamom and fry gently for about 10 minutes till softened and light-golden brown. Then add in the spices and stir and cook for another 10 minutes (you may pour in a little water if you find the spices sticking to the bottom of the pan). Add in the prawns and stir them so they are evenly coated with the spice mixture then add in the chopped tomatoes and season with salt and bring it to a simmering point. Then reduce heat to medium-low and cook for about 20-25 minutes uncovered, stirring occasionally, by which time most of the liquid will have evaporated and the tomatoes will have reduced to a thick sauce. Remove from heat and garnish with chopped coriander and serve straight away.
To make the syrup, mix the sugar, water, cinnamon stick and cloves in a saucepan and boil, stirring, until the mixture forms a light syrup. Remove from the heat and stir in the milk. Toast the bread until lightly browned. Spread the butter on the bread. Preheat the oven to 400 F (200 C). Cover the sides and bottom of a cazuela or casserole with the tortillas. Dip each piece of bread into the syrup and arrange a layer of bread in the bottom of the cazuela. Sprinkle with part of the cheese, raisins and nuts until all the ingredients have been used. Strain the syrup that is left over and pour over the pudding. Cover the cazuela with foil and bake the pudding for 20 minutes, uncovering periodically and smoothing the surface of the pudding with a wooden spoon. Lower the oven temperature to 300 F (150 C) and bake for another 30 minutes. Serve lukewarm. Variation: Cover the pudding with meringue and bake in a 500 F oven for 5 minutes or until the surface is golden brown.
Salt and pepper the steaks. Heat butter in 12in. skillet on med. heat Roll the steaks in flour and brown on both sides turning occ. till done and golden brown. Remove from heat and keep warm. Slice one lemon. Extract juice from the other lemon. In skillet add lemon juice and slices. Cook for 2 minutes. Add milk. Stir well. Pour over veal and serve.
Preheat oven to 300°F. Cut the bread into pieces that will go through the tube on a food processor. Using the food processor with a shredding disk, push the bread pieces through the tube to make coarse bread crumbs. Transfer the crumbs to a large mixing bowl. Sprinkle with seasoning salt, granulated garlic powder and Beau Monde seasoning; toss well to coat. Transfer the coated bread crumbs to parchment lined baking sheets and spread to thin layers. Bake in preheated 300 F oven for 6 minutes or until bread crumbs are dry, but not toasted, Stir the bread crumbs at least once during baking time. Do not let crumbs brown, they should still be just off white in color. Turn oven off, open the oven door for about 10 minutes to cool slightly and leave the bread crumbs in the oven to further dry for at least 1/2 hour. Remove from oven and let cool completely. Store the crumbs in a container with lid or you may freeze them in zip-lok bags or vacuum seal bags. They will last for several months. Do not forget to label and date the containers. Use these crumbs on recipes that call for bread crumbs.
Boil chicken in water until done. Allow to cool and remove the bones and the skin, shredding the chicken. If you are using chicken breasts, simply boil them up and shred them. In a large bowl, mix the three soups and the can of diced chiles. Add about 1/2 the soup mixture to the shredded chicken along with the chopped onion. (Here's where you can try adding a few diced jalapeno slices to this mixture!) The consistency of this mixture should be like chicken salad: make sure not too runny. Set the remainder of the soup mixture to the side. Place about 2-3 Tablespoons of the chicken mixture into a flour tortilla, and sprinkle with a little cheese. Roll this into an enchilada, and place into a pan. I use a lasagna pan so that I have left-overs. NOTE for a quicker prep time: don't roll the individual enchiladas and just layer it (like you would a lasagna) for an enchilada bake. It tastes the same, and half the work involved! Add the milk to the remaining soup mixture to thin them out a bit. Pour the rest of the soup mixture on top, since this is the sauce. Add the black olives on top (if desired) and cover with cheese. Bake uncovered at 350* for about 30-45 minutes, or until the cheese is bubbly. I serve mine with sour cream, but they are delicious plain!
combine all ingerdients in a blender. put the dry ingredients in last to avoid settling in at the bottom. blend for a few seconds.
Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside. In a second large bowl, combine the shortening and brown sugar. Beat until light and fluffy with an electric mixer. Add the pumpkin, egg and vanilla and mix until well combined. Add half the dry ingredients and mix well. Add the other half and mix again. Scoop the dough by 1-Tbsp. mounds onto prepared baking sheets arranging them 2 inches apart. Bake for about 14 minutes, or until lightly browned at the edges. Remove from oven and cool on baking sheets for 5 minutes. transfer to wire racks to cook completely.
A food processor makes this come together in a snap but the dough can be made by hand. Blend together until smooth the butter, cheese and egg yolk. Add remaining ingredients and pulse until just blended. (If your food processor is small, you may have to do this in batches.). Transfer dough (it will be very soft) to a bowl and chill for 15 minutes. Halve dough and on a lightly floured surface, shape each half into a 12-inch log. Wrap logs in waxed paper then in foil and chill until firm, at least 4 hours. If you plan to freeze them, now is the time. Place oven racks in upper and lower thirds of oven. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Unwrap logs and with a sharp, thin knife cut into 1/8-inch-thick slices. Arrange slices 1-inch apart on baking sheets. Bake in batches, switching position of sheets halfway through, baking until golden brown, 12-15 minutes. Transfer to racks to cool. Line sheets with clean parchment between batches. Crackers, cooled completely, keep in a airtight container at room temp 1 week.
Brown meat with onion. Cut up tortillas into small sections. Mix everything together and place in a casserole dish. Bake at 350 for 45 minutes to one hour. Serve with sour cream, salsa, and guacamole if desired.
Place chicken between sheets of greaseproof paper and pound lightly with a meat mallet to flatten until close to equal thickness. Combine black pepper, cumin and paprika in a small bowl. Sprinkle mix over chicken. Layer prosciutto and mango slices on chicken and roll up, secure with toothpicks. Heat a little olive oil in a pan brown chicken on both sides. Place breasts in an oven proof dish and finish in a 180 degree C oven for about 25 Min's or until chicken is cooked through. Mango Sauce. Place all the sauce ingredients into a small saucepan and cook, stirring, 4-5 Min's or until sauce has thickened slightly. Remove and blend or process sauce to make a smooth puree like mixture. Serve chicken breasts drizzled with sauce.
Heat the washed spinach, do not add water the moisture from washing the spinach is enough. Saute until just wilted 3-5 minutes,remove from pan set aside. Fry onion in the oil for 10 minutes, add green onion and fry a further 5 minutes In a large bowl mix onions& spinach, add parsley, dill or fennel, nutmeg, cheeses and eggs. Stir to combine and check taste for the amount of salt& pepper you want. Brush a 12x10" baking dish with butter and line with a sheet of fillo. Brush sheet with butter and place in another sheet of fillo continue to brush each sheet until you have 5 layers. Pour in the spinach mixture and top with remaining 5 sheets of fillo buttering each sheet. Brush top layer with butter and score it with a very sharp knife or a razor blade in serving size squares. Sprinkle with water to keep the fillo from curling. Bake in 350f oven for about 45 minute, or until it has puffed and is golden. allow to sit for 5 minutes and serve.
Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely. Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume. Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes. Season with salt and pepper and serve immediately.
Preheat oven to 450 F degrees. If you are using young potatoes or potatoes with a clean skin, DO NOT PEEL, just scrub well; otherwise peel potatoes. Slice potatoes lengthwise to about 1/2 inch thick slices. Place in a large bowl; cover with cold water and let sit for about 5 minutes. Drain and pat slices dry with paper towelling. DO NOT RUB POTATOES WITH ANY OILS OR BUTTER. Place directly on middle rack in oven and bake for 20 minutes in preheated 450 F oven. Turn potatoes over and continue to bake for an additional 15 minutes or until cooked. Remove potatoes into a large bowl. Drizzle melted butter or margarine over potatoes; gently turn slices to coat. Serve with additional melted butter or margarine, a dollop of yogurt or sour cream and a sprinkling of chopped green onions or chives. If desired, you may wish to sprinkle sliced potatoes before baking with garlic powder or your choice of a spice. The slices will puff up and turn a nice medium-dark brown when baked.
In the bowl of a stand mixer, stir together the water, honey, and yeast. Allow to proof for ten minutes until nice and frothy. Add 2 Tablespoons olive oil, salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon of the rosemary, and mix together. In a small bowl, mix together the remaining olive oil and herbs; set aside. Attach the dough hook and add the flour. Knead on medium for 10-12 minutes, until the dough is smooth and elastic and doesn't stick to your hands. Oil a large bowl and add the dough. Cover with a damp towel or plastic wrap and put in a draft-free area to rise for 1 1/2 - 2 hours, or until the dough doubles in size. Once risen, punch down, and divide into 12 equal size balls. Place on a greased baking sheet, cover with a damp towel, and allow to rise for 30-40 minutes. Preheat oven to 400 degrees. Using the remaining olive oil and herb mix, brush on top of each roll. Bake in the oven for 20-25 minutes, until the tops are golden brown and the rolls sound hollow.
In a small bowl add vinegar and stevia let set for 20 minutes. Mix in mayonnaise, mustard, fresh dill and a dash or two of hot sauce. In a large bowl add cucumber, mango and shrimp. Pour dressing over mixture. Serve on a romaine lettuce leaf.
Flatten each chicken breast half to 1/2 inch thick. Sprinkle evenly with salt and pepper. Cook bacon in large nonstick skillet over med heat til crisp. Remove bacon from pan. Add chicken to drippings; cook 6 min on each side or til cooked through. Remove chicken from pan and keep warm. Add onion to pan; cook 2 min or til tender. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook til reduced to 1/2 c (about 5 min). Stir in cooked bacon and serve sauce over chicken.
In a large saucepan, combine the stock, red wine, 9 tablespoons of the roasted garlic, the shallots and 3/4 cup of the chopped parsley. Bring to a simmer over medium heat and cook until reduced to coat the back of a spoon, about 20 minutes. Transfer mixture to a blender and puree until smooth. Strain through a fine sieve into another saucepan, then adjust the salt and pepper. Stir in the remaining parsley, then reduce heat to low. In a small bowl, combine the remaining garlic, the pistachios, sunflower seeds and 6 tablespoons of the Red Wine sauce. Mix well and set aside. Rub the surface of the steaks with the olive or corn oil. Grill the steaks until well seared on the surface - both sides. Place in a baking dish. Bake at 300°F for about 5-7 minutes for medium-rare, depending on the thickness. Brush the tops of the steaks with a small amount of Red Wine sauce, and then press the steaks, topside down, into the pistachio mixture, coating the surface well. Position the steaks on serving platter, spoon the remaining sauce around them, garnish with parsley sprigs and serve. Note: the nut garnish/topping can be added to the sauce, just before adjusting the salt and pepper.
Combine onions, margarine and salt in a crock pot. Cover and cook on low for 8-10 hours.
Mustard Sauce -- Simply mix the mustard and honey and set to the side. Meatloaf -- In a large bowl, add the onion, celery, garlic, eggs, steak sauce, worcestershire, parsley, Italian seasoning, pepper, and parmesan and mix well to combine. Bread Crumbs -- In a small pie plate or bowl, soak the bread slices in the milk for just 10-20 seconds and then squeeze out the liquid. Break up the bread in the bowl to add to the meatloaf mix. Stir well to combine. Chicken -- Add the ground chicken to the bowl and mix to combine once again. Don't over mix, it can become tough. It's done. Loafs -- First is to divide your meatloaf mix into 4 portions, for 4 loafs. Then layout a piece of wax paper or parchment paper and spray with non-stick spray (it will keep the meat from sticking), and then top it with enough mix for 1 of the loafs. Press down flat (like a small rectangle), it doesn't have to be perfect. Just not too thin because you are going to add the stuffing and then roll it. Once the meat it flat, spread 1/4 cup of the mustard/honey sauce on top of the meat. Make sure to leave a 1/2" border around the edges. Then top with 1/4 cup swiss cheese, followed by 1 ham slice, 1/3 cup of the parmesan, and 1/4 cup more swiss cheese. Stuffing is done. Form the Loaf -- Just roll up. I start at one of the long sides, and roll (just like rolling a buritto or sandwich roll). Once it is rolled, squeeze the ends together, so nothing leaks out, and slightly squeeze the whole roll so it is tightly sealed and form like a small loaf. Topping -- Place all the loafs on a baking sheet lined with parchment paper, or you could use foil. Both work great for easy clean up. Brush each loaf, the top and sides with 1/8 cup mustard sauce per each loaf. Top with the bacon slices, going horizontally across the loaf (not lengthwise). Four slices should fit nicely going across the top, and make sure the bacon hangs over the sides going down to the bottom, this will give it great flavor. Done. Bake -- 375 degree oven, middle shelf for about 45 minutes until golden brown and the bacon is crispy. Serve -- As I said, I love to put them on a big serving tray because they are so pretty, The bacon forms natural slices, so I cut 1 or 2 slices off of a couple of loafs as needed to show off the pretty rolled filling. Some mashed "spuds," or just a good baked potato, and some roasted asparagus in a foil pouch so NO extra pots or pans. ENJOY!
Combine sour cream, feta, red pepper, salt, garlic, and basil. Set aside. Cook fettucine according to pkg directions, but after first 8 minutes, add spinach and shrimp to boiling water/pasta. Boil 2 more minutes. Drain thoroughly. Add hot pasta/shrimp mixture to sour cream mixture; toss lightly. Serve immediately.
In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated. Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours. In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.
Peel and mince ginger fine; wash and drain currants. Cook sugar, salt and vinegar together in a large stockpot to a clear syrup; add the ginger root and let it cook in the syrup for 20 minutes. Add the rest of the ingredients and let simmer for 5 hours over very low heat. Stir occasionally. The chutney should be the consistency of a thick marmalade. Fill sterilized jars and seal.
Preheat oven to 350e. Spray a 9x13-inch casserole dish with a nonstick cooking spray. In a large bowl combined soups (do not dilute), sour cream, Miracle Whip, melted butter, shredded cheeses and the spices. Add green beans, onions, mushrooms & water chestnuts. Mix until everything is combined. Pour mixture into the prepared dish. Top the casserole with the bread crumbs and the Parmesean Reggiano cheese. Bake casserole for 30 minutes or until hot and bubbly, depending on your oven. For a "Kick it up a Notch" version, add Emeralds Bamm Seasoning, around 1 tablespoons, or add shredded Pepper Jack cheese instead of the Swiss or Mozzarella. I even add a can of Rotel diced Tomatoes sometimes.
Cook rice and allow to cool. Roast sesame seeds over low heat until light brown in color. Coarsely grind peanuts and sesame seeds (I use a coffee grinder for spices). Heat ghee over medium-high heat. Add chana dal and mustard seeds. When they crackle, add chilis, curry leaves, hing, turmeric, and sambhar powder. Cook 1 minute. Add lemon and rice, saute 2-3 minutes. Add salt, coconuts, and peanuts & sesame seeds. Stir well and serve hot. 1/2 cup water may be added to increase moisture in rice, to taste.
Combine all ingredients. Rub well onto all sides of your ribs, pork, chicken or other meat. Grill or smoke your meat right away, or, for best results, cover and place in the fridge for several hours or overnight. This rub goes well with a little applesauce basted onto the meat during cooking. Use just enough for one light coating.