HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure out 1 cup of dry cake mix and reserve. In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly). Press crust mixture evenly into bottom of a greased 13 x 9 pan. In the same bowl, blend cream cheese and sugar together. Add 3 eggs and reserved cake mix and beat 1 minute on medium. Turn mixer to low setting and gradually add milk, lemon juice and vanilla and mix until smooth. Pour into crumb crust. Bake at 300° for 45 to 55 minutes, or until center is firm. Cool to room temperature. Spoon pie filling on top of cheesecake, cover and chill at least 1 hour before serving. Store in refrigerator. Baked cheesecake freezes great if it is well-wrapped. Wait to top it with pie filling until it has thawed.
Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces. Core, seed and quarter the peppers. Slice endives in half lengthwise. Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil. Sprinkle with salt to taste and toss all to combine. Combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine. Grill or broil vegetables, turning them once until they are lightly browned on both sides. Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.
Heat butter and sugar together in a saucepan until butter is melted. Add flour and stir until combined. Remove pan from heat. Gradually stir in the cream, then add eggs, baking powder and salt. Mix well. Stir in corn and pour into a greased 2 quart baking dish. Bake at 350 for 45 minutes. The mixture should slightly "wobble" in the center. For the topping: Combine melted butter, brown sugar, and cinnamon Spread over baked souffle and broil for 5 (the topping will "harden" after it's removed from the oven).
Cream the butter. Add grated orange zest and salt. Add icing sugar alternately with orange juice and lemon juice. You can put the sifter right over the bowl while adding the icing sugar. Beat well after each addition. Add a little more orange juice if required. Beat until creamy and easy to spread.
Set corned beef, swiss cheese, cole slaw, & butter out to come to room temp, OR (to SHORTEN prep time to 20 minutes) gently warm each ingredient in microwave on low power to take off the chill so that the sandwich will be hot inside once grilled. Assemble the sandwich: Place a slice of swiss on one piece of rye bread. Next place 4 oz of corned beef atop the swiss cheese. Top the corned beef with thousand island dressing & 1/3 c Mike Mills' Crunchy Cole Slaw. Top the slaw with another slice of swiss cheese. Place the remaining slice of rye atop the sandwich. Butter the top of the sandwich and place DOWN in a skillet heated to Medium heat on the stove burner --. butter the (now) top of the sandwich while the bottom browns for a few minutes. (Lift gently with a spatula to check browning and turn when ready -- do not scorch!). Turn sandwich and brown the other side. Serve HOT with dill spear, and chips or french fries if desired. Note: the sandwich can actually be built in layers right in the skillet as the one side (bottom) browns IF you have all the other ingredients "warm" and staged for assembly. Tricky the first time but actually easier once you get the hang of it.
Place the diced potatoes into a saucepan filled with water. Bring to a boil and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain and return to the pot. Add the butter, milk, salt, pepper, and garlic powder and mash until smooth. Set off to the side and let cool to room temperature. In a small bowl, combine the shredded chicken, buffalo sauce, scallions and cheese until evenly mixed through. Set aside. Using a 1/4 cup measuring cup, scoop out the mashed potatoes onto the palm of your hand and flatten out slightly. Fill with about 2 teaspoons of the chicken mixture and then bring the mashed potatoes over the filling and shape into ball. Place on a baking sheet lined with parchment paper and continue filling the rest. Once all are shaped, place the pan in the freezer for about 20 minutes. Place the flour into a shallow dish. Whisk the egg in a separate shallow dish. Pour the crushed chips into a third shallow dish. Working with one potato ball at a time, dip each in flour, shaking off excess, and then into the egg and finally into the crushed chips. Return to the baking sheet and continue dredging the rest. Fill a large pot with the oil and heat to 360 degrees F. Carefully place a few of the potato balls at a time and fry until evenly browned, about 2 to 3 minutes. Using a slotted spoon, carefully transfer out of the oil and place on a plate lined with paper towels. Top with sriracha to make the lines of the basketballs. Serve with ranch.
Position racks in the upper and lower thirds of the oven; preheat oven to 375 degrees F. Line 14 muffin cups with paper or foil cupcake liners. Place the cranberries in a food processor and pulse until coarsely chopped; set aside. In medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In small saucepan, combine the butter and oil and heat until the butter melts. Stir in sugar; it will not dissolve. In large bowl, use a wooden spoon to stir together the eggs and orange juice. Stir in the sugar-butter mixture, then add the dry ingredients and mix until just moistened. When the flour is almost incorporated, stir in the cranberries and walnuts. Fill the muffin cups until almost full with batter, about 1/4 cup each. Bake for 18-20 minutes, one pan on each shelf. Halfway through baking, rotate the pans front to back and switch them from one shelf to the other. Bake until the muffins are golden brown and the tops are springy to the touch. Cool on a wire rack.
Chop cranberries in food processor and remove to a large bowl. Chop apples in food processor and add to cranberries. Stir in all remaining ingredients. Cover and refrigerate at least overnight. You can make this up to a month ahead and keep refrigerated.
Scrub beets to remove all excess dirt and dry with clean cloth. Moderately coat the beets in extra virgin olive oil and wrap individually in foil. Roast beets in 350 degree oven for approximately 1 hour. While beets are roasting, prepare dressing by combining all ingredients, whisking and setting aside for flavors to meld. Toast walnuts in a small pan over medium heat. Remove from heat once toasted (approx. 5 minutes) and set aside to cool. Remove beets from oven, remove foil and place in bowl to cool~ approximately 30-45 minutes. Rub olive oil into hands and with a pairing knife, peel beets. The juice will stain your hands if you do not continue to rub hands down with oil, or wear gloves. Quarter the beets- or if they are large, slice into 1 inch chunks and reserve. Prepare salad by combining salad greens of choice, beets and avocado with a small amount of dressing. Continue to add dressing to your liking. Plate salads and top with dried fruit (cranberries, cherries or blueberries) and crumble goat cheese on top. Savor every single bit of this heavenly bit of delicious-ness. Mmmm-mmm-mmmm!
Combine all ingredients in a blender or food processor and puree until smooth. If not serving immediately, leave the dressing in the blender or processor until ready to serve, then pulse it a bit to re-combine and transfer to a serving container.
Bring water to a fast boil in a stainless steel pot. Add whole cloves and let them dance for about 1 minute. Add peppercorns, cinnamon, cardamom and gingerroot. Turn heat down so it is just simmering, cover, and let lightly boil for 45-60 minutes. Finally, add black tea bag and boil another 5 minute. If adding milk & honey, do so after adding the tea bag and letting it steep- (** OR BETTER yet add milk and honey to individual cups or a small batch. That way you can store the raw tea in the fridge and prepare with milk and honey as you go). After adding milk and or honey, bring to a boil one last time. Remove from heat, and let sit for another hour (or overnight). This way it gets nice and strong so you can best enjoy this potent spice blend! Strain and refrigerate. Enjoy!
Add first 4 ingredients in blender and blend well. Remove half and reserve. Add 6 cups ice to blender and pulse to chop, then blend until very smooth. Ladle into cups. Repeat with remaining lemonade mix.
In a large bowl, cream butter. Add sugar, beating well at medium speed on electric mixer. Add egg, beat well. In a small bowl, combine flour and baking powder. Add flour mixture to creamed mixture and and mix until blended. Stir in vanilla. Pour batter into a greased 9 inch springform pan. Sprinkle berries over the batter. In a small bowl, beat egg yolks. Add sugar, vanilla and sour cream to egg yolks, combine well. Pour sour cream mixture over blueberries. Bake in preheated 350°F oven for about 1 hour, or until edges are light brown. Cool on wire rack. When cooled, cover pan and refrigerate until well chilled (about 2-3 hours). To serve, carefully remove sides from pan. Place cake on a platter/serving plate with room enough to pipe whipped cream around the bottom. In small bowl, beat cream and sugar until soft peaks form. Spoon 1/2 the cream on top of cake. Beat remaining cream until stiff enough to hold shape (be careful not to over beat it into butter). Using pastry bag with a star tip, pipe remaining cream in a border around edge of cake and around the bottom.
Put the veg in a pan with enough water to just about cover them Bring to the boil, sprinkle over the stock cube, lower the heat and simmer with a lid half on for 30 minutes. Add the can of steak along with the herbs salt and pepper to taste. Bring back to the boil, cook for a few minutes more. It should be quite thick and not watery at all. Serve with pickled beetroot or cabbage and slices of bread.
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown: cool 15 minutes. Reserve 1 cup almonds for garnish. In food processor, grind remaining almonds until finely ground. In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (Batter will be lumpy.) Fold in ground almonds. Divide batter evenly among muffin cups. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting. Store loosely covered at room temperature.
Peel and core apples. Slice into a saucepan. Add water and lemon juice. Cook covered on low heat for about 15 minutes until apples are soft. Put apples and sugar in a blender and mix into a puree. Set aside until mixture is cool. Whisk the egg whites until they are stiff, and fold them into the apple mixture. Divide into serving bowls and allow to chill in refrigerator. Before serving, top with whipped cream and either brown sugar or crumbled vanilla wafer cookies (or both!).
Boil sugar, salt, butter, and evaporated milk together for 6 minutes. Remove from heat. While mixture is still hot, add semisweet chocolate chips, German chocolate, and marshmallow fluff. Beat together by hand until all the chocolate is melted. Refrigerate until set. Cut into small squares. Makes 1 9X13" pan.
Heat oil in large saucepan. Add mushrooms, onion, bell pepper and garlic. Cook stirring 8 - 10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes before serving. Ladle into bowls, serve with warm dark bread or fesh bagels.
Mix the 3 packets of dry seasonings in a bowl. Rub the roast with the seasoning mix; reserve remaining mix. Place potatoes, carrots, green beans, onion and mushrooms in crock pot. Place roast on top of vegetables. Sprinkle reserved seasoning mix and garlic over roast. Pour broth over roast. Cook on low approximately 6 hour. For a crisper veggie taste, after roast has cooked on the low setting for 5 hours, remove the roast, add vegetables to the bottom of the crock pot, place roast on top of vegetables and cook an additional 2 hours on high. Remember, you can always thicken the gravy on the stove top after cooking is complete.
Fry bacon & onion until tender/crisp. Drain all but 2 tablespoons drippings from skillet. Stir in tomatoes, salt and pepper. Heat to boiling, reduce heat and simmer 15 minutes, stirring occasionally. Add hot dogs, cover and simmer 15 minutes. Serve on buns.
Preheat your oven, 200C/400F/Gas Mark 6. Butter both side of each slice of brioche and place them on a baking tray. Place the plums, skin side down, on the brioche. Place a tiny drop of butter on each plum and dust with sugar. Bake until brioche is slightly toasted, 10-12 minutes. Serve warm or hot, to make it extra special serve with a little pouring cream.
Preheat the oven to 350°. Line muffin tins with cupcake liners. In a bowl, mix oil, applesauce, sugar, eggs, and vanilla extract; set aside. In another bowl, mix the flour, baking powder, salt, and cinnamon. Incorporate into the first mix. Add the raw carrots, the raw beets, the pineapple, the raisins, and the nuts; mix well. Pour into the prepared cupcake liners. Bake approximately 30 minutes at 350° or until a toothpick inserted into the center comes out clean. Frost with a half recipe of Cream Cheese and Applesauce Frosting (Recipe #114857).
Chocolate Lava Centers:. Chop chocolate into pieces. Place in a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated. Place mixture into the refrigerator to cool. Every few minutes whisk until mixture has a frosting like consistency. Put mixture into a plastic bag with the end snipped off. Pipe out cherry sized balls. Freeze until ready to use. Cake Batter:. Chop chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath (or double boiler). Remove from heat. Add vanilla extract and 3 egg yolks. Whisk together until chocolate mixture is smooth. Add well sifted cake four and gently incorporate into the chocolate mixture. Place the 3 egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk or hand mixer, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar. Using a rubber spatula, carefully fold 1/3 of the egg whites into chocolate mixture. Then fold in another 1/3 of the egg whites. Then fold in the last 1/3. Deposit batter into large non-stick muffin tins - fill 3/4 full. Ramekins can also be used; simply butter insides and dust with cocoa powder. Push a chocolate lava center into the center of each cake batter. Bake at 375 F for 15 minutes. Do not overbake or you will lose your lava center! Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool. Serve warm. If you need to reheat, pop it in a microwave for 30 seconds.
In a large resealable plastic bag, combine corn bread mix and salad dressing mix. Pour milk into a shallow bowl. Dip chicken in milk, then place in bag and shake to coat. In a large skillet or Dutch oven over medium-high heat, brown chicken in oil on both sides. Cook, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.
Heat the olive oil in a pan and fry the garlic until soft. Add the chicken breasts and brown. Add the sundried tomatoes and tarragon and stir. Add a little water in the pan to prevent sticking. Stir in the marscapone, and turn the heat to low. Bubble the sauce until the chicken is cooked through, about 10 minutes. Toss over the hot pasta and serve.
Trim the leeks, leaving only the white and pale green parts. Slice them in half lenthwise, then in short slices crosswise. Wash them again and drain them well. In a large skillet, saute the leeks in the butter until they soften and begin to fall apart, then stir in the flour. Add the stock and season lightly with salt and nutmeg stirring well. Simmer for 10 minutes. Meanwhile, wash the spinach and pick it over. Drain it well and chop it finely. Add the spinach to the leeks and simmer for a further 5 minutes, stirring to ensure the spinach is evenly cooked.
Grease 24 (2 1/2 inch) muffin cups, heat oven to 400°. Toss the berries with about 3 tbsp of the cake mix. Mix remaining cake mix with oats and salt in a large bowl. Add milk, eggs and the melted butter, stir just until moistened. Fold in the blueberries. Fill muffin cups 2/3 full, bake for 13 minutes or until golden brown. Cool in the pan for about 5 minutes, loosen edges and remove from pan. ***Note***I used large muffin pans for jumbo sized muffins--bake at 350° for about 30 minutes--then start checking for doneness with a tester. I got 9 large muffins.
In a small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely. Heat broiler, with rack 6 inches from heat. Coat a baking sheet with oil. Place fish on baking sheet, and brush liberally with miso mixture. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes. If tops brown before fish is cooked through, cover loosely with aluminum foil. Remove from oven; serve immediately.
Boil, Microwave or steam potatoes until tender. Drain and mash until smooth. Bring 2 cups water to boil in saucepan. Add salmon and simmer uncovered until salmon is cooked and flakes. Drain, Cool and flake salmon. Combine potato, salmon, garlic, coriander, onion, egg, salt, ginger, lime rind and 1/2 cup breadcrumbs. Shape mixture into 12 patties. Flour patties, dip into combined extra egg and milk, and finally dip into breadcrumbs. Shallow fry in oil until browned on all sides.
Saute the lamb (or beef) in the oil until lightlly browned. Add the onion and water and cook for 35 minutes over medium heat. Add the green beans and cook for 10 minutes. Add the tomato sauce, salt and Arabic spice mixture and cook for 10-15 more minutes. Serve with rice. You can also make this with other vegetables, such as cauliflower and/or potatoes. With cauliflower the cooking time would probably be a little less. Arabic Spice Mixture (baharat): 1 Table. ground black pepper, 2 Table. ground allspice, 2 Table. ground cinnamon, 1/4 Table. ground cloves, 1/4 Table. ground cardamom, 1/4 teaspoon ground nutmeg. Mix together and store in the freezer. Use as needed.
Oven at 375 degrees F. In bowl, mix oat bran, flour, cinnamon, nutmeg, baking soda, butter buds, sugars, ad salt. Add oats. In another bowl, combine oil, milk, yoghurt, egg whites and vanilla. Combine dry and wet ingredients very well. Drop tablespoon pieces of dough into cookie tray with cooking spray. Bake for 15 minutes, or until cookies are golden.
Grease 2 quart casserole dish. Melt 1 tablespoon butter in skillet and saute onions and peppers until tender Add the flour and stir to coat the vegetables.Add all of the milk and stir continually until thick and bubbly,remove from heat and set aside.In a large bowl, mix together corn, eggs, 1 cup of the bread crumbs, salt and pepper.Stir in thickened milk mixture, pour into greased casserole dish. Melt remaining butter, stir in remaining bread crumbs, and sprinkle on top of corn mixture. Bake uncovered, at 325 degrees for 40-45 minutes.
Heat oven to 350*. Line a 9-inch quare pan with foil, letting foil extend above pan on opposite sides and coat foil with nonstick cooking spray. Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts, spread evenly in prepared pan. Bake 30 minutes, or until wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on wire rack. Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended. Reduce speed to low, add confectioners sugar and beat until blended. Spread evenly over brownie. Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth. Cool slightly; stir in corn syrup. Spread evenly over filling layer. Refrigerate 1 hour until filling is firm and glaze sets. Lift foil by ends onto a cutting board. Cut in 6 rows lengthwise and 6 crosswise. Refrigerate in a container with wax paper between layers up to 2 weeks or freeze up to 3 months.
In a large pot, bring about 4 cups of salted water to a boil. Add orzo pasta and cook according to package directions, about 6-8 minutes, until al dente (firm to the bite). Drain and rinse under cold water. Let orzo sit in colander to drain well. Transfer to a large bowl and toss with about 2 tsp (5 ml) olive oil to prevent sticking. Set aside. In a small bowl, whisk together olive oil, oregano, lemon juice, lemon peel, salt and pepper until well combined. Set aside. Preheat a barbeque or grill to medium-high heat. Brush zucchini strips and yellow pepper with a little olive oil. Place these, along with corn, on barbeque and grill for 4-5 minutes on each side until grill marks appear and vegetables are tender. Remove and set aside on a baking tray to cool. Once cool, cut the kernels off of the corn husks (there should be about 2 cups) and chop the zucchini and yellow peppers into 1/2-inch (1 cm) pieces. To the orzo pasta, add the zucchini, yellow pepper, corn, cherry tomatoes, feta and pine nuts. Drizzle over lemon vinaigrette and toss gently to combine. Garnish with torn basil leaves. In a hurry? Chop zucchini and yellow pepper into 1/2-inch dice. Place in large bowl along with cherry tomatoes and 1 cup corn (canned). Toss with 1 tbsp olive oil and season the vegetables with salt and pepper. Spread evenly onto a baking sheet. Bake until lightly browned, about 10 to 15 minutes. Set aside and let cool to room temperature and then toss with orzo salad as above.
Preheat the oven to 200 C or 400 degrees F. Bake the garlic cloves for about 20 minutes or until soft. Break the bread into small pieces and soak in the milk. Using a food processor, blend the almonds until fine. Throw in the soaked bread and the soft inside of the roasted garlic. Add a little chicken stock or water and blend. When you have a fine puree, gradually add in enough stock or water to make a nice, thick, soup. Finish by seasoning with salt and pepper and a good drizzle of sherry vinegar and olive oil. Garnish with some green grapes and chopped marjoram on top.
To prepare the filling: Combine the cream cheese, sour cream, vanilla and powdered sugar in the bowl of a mixer; beat until fluffy. Set aside. To prepare the sauce: Combine the butter, orange juice, sugar, salt and pureed strawberries in a 3-quart saucepan. Put the raspberries in mesh sieve and push them through with a wooden spoon. Be sure to scape off the puree clinging to bottom of the sieve. Add the raspberry puree to the mixture in the saucepan. Simmer for 8 minutes, until thickened to a sauce consistency. Remove from heat. Stir in the sliced strawberries. To assemble: Butter a 10 x 13-inch baking dish. Place about 2 rounded tablespoons of the filling down the center of each tortilla. Fold the sides over the filling. Place seam-side down in the baking dish. Assemble no more than 1 hour in advance so the tortillas don't become soggy. Bake the enchiladas in a preheated 350 degrees oven for 8 to 10 minutes, or until the filling is puffed. To serve: Place each enchilada on a dessert plate, pour a generous 1/4 cup of the sauce over each, then dust with powdered sugar.