HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Place all the lemon oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter. Press crumbs into a 10 inch baking pan lined with parchment paper (or foil if your out of parchment paper!). Bake in oven for 5 minutes, take out and let cool on counter. Place blueberries in pot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes. Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place blueberry mixture in food processor and pulse until smooth. Place in a bowl and set aside. Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor. Pulse until smooth and combined. Place on top of oreo crust. Pour half of the blueberry sauce on top of cheesecake. Use a knife to swirl the sauce into the cheesecake. Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly. Take out of oven and let cool on a wire rack. Add whole blueberries to the top for more decoration. Place in a fridge covered and let set for at least 3 hours until cutting into squares. Take out of pan and cut into squares. Serve.
Place all ingredients in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Select Jam cycle. Press start. Scrape the sides of the pan at 5 and 10 minutes into the cycle. Transfer cranberry sauce to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.
Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes. Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally. Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper. Simmer, partially covered, for about 10 minutes. Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor. Return the pureed soup to the pan and add the cream. Cook over low heat until just heated through, but do not boil. Adjust seasonings if necessary, and serve garnished with parsley.
Notes: 1 medium onion is about a cup; 2 medium stalks celery is about 1 cup; 1 lb pkg carrots is about 4 cups; 5 medium potatoes is about 8 cups. Combine all ingredients except bacon and onion in large pot. Cook over medium heat until soft. Cut bacon into small pieces and fry in skillet. Remove bacon and cook onion in bacon grease until soft. Add bacon and onion to bean mixture and heat until it simmers. Taste for salt and pepper. Remove bay leaves before putting in jars. Fill hot mixture into sterilized jars, filling to within 1" of tops of jars. Pressure can 1 hour at 10 lbs.
preheat oven to 375°F. Combine Crisco, milk, light brown sugar & vanilla. Add 1 egg. in separate bowl, combine dry ingredients. Gradually add dry bowl to mix. Stir in chocolate chips. Drop by tsp amounts onto cookie sheets. Bake 11-12 minutes.
1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, garlic, and thyme for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes. 2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. If the soup is too thin, add oatmeal to thicken. Season with salt and pepper, and lemon juice, if using.
In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water. Set stove to medium heat, cover pot, and bring to a boil. Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally. Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside. Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined. Stir in cinnamon and apples and mix well. Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best). Once chilled and set, remove mixture from the fridge and give it a good stir. Drain juice from the can of orange segments. Roughly chop orange segments and drain any excess liquid from them. Slightly crush almonds so that they break into smaller pieces. Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!
Lightly coat a skillet with nonstick cooking spray. Add pine nuts and minced garlic. Cook over medium heat for 3 to 5 minutes or until nuts are golden brown, stirring frequently. Set aside. Remove tops and wide base from celery stalks. In a small bowl stir together the creeam cheese and Italian cheese blend. Spread or spoon cheese mixture into celery. Cut each filled stalk of celery into 2-inch pieces. Sprinkle half the pieces with the pine nut mixture and half with the sunflower seeds. If desired, top with celery leaves.
Preheat oven to 350°F Grease two 8 or 9-inch cake pans. CAKE: Beat brown sugar blend and oil in an electric mixer. Add eggs, one at a time, beating well after each addition. Add next 6 ingedients. Beat to combine. Fold in chocolate chips. Pour batter into prepared pans. Bake in preheated oven for 30 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on a wire rack. ASSEMBLY:. Place 1 layer of cake on serving platter. Place sliced banana on top. Place remaining cake on top. Sprinkle with icing sugar if desired. TIPS: for a more decadent version, place 3/4 cup Chipits Semi-sweet chocolate chips in a heat proof bowl. Heat 1/4 cup Carnation fat-free evaporated milk in the microwave for 1 minute and pour over chocolate chips. Let sit 5 minutes, stir until mixture is combined. Drizzle half the mixture over the sliced bananas and bottom half of cake. Place remaining layer on top. Drizzle with remaining chocolate.
Combine soy sauce, miso paste, sushi seasoning and ginger in a bowl. Set aside. Cook noodles in a saucepan of boiling water for 8 minutes or until just tender. Refresh under cold water. Drain. Set aside. Heat 1 teaspoon of oil in a wok or large non-stick frying pan on high heat. Stir-fry half the beef for 2-3 minutes or until browned. Transfer to a bowl. Repeat with remaining beef, reheating wok between batches. Heat remaining oil in wok on high heat. Stir-fry onion for 1-2 minutes or until soft. Add garlic, carrot, cabbage and water. Stir-fry for 2-3 minutes or until carrot is tender-crisp. Add noodles, beef and soy sauce mix. Stir-fry for 2 minutes or until heated through. Divide among bowls. Top with shallot and sesame seeds.
Mince celery, green onion, parsley, and onions in a food processor. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish, and oil to the vegetables and mix all ingredients in the food processor adding paprika last. Allow the sauce to chill 6-8 hours before serving. Evenly coat the shrimp with the sauce in a mixing bowl and serve on a bed of lettuce.
Oven: 350 deg F/180 deg Celsius. (I find the above simple flavours quite adequate, but feel free to add fresh, chopped herbs such as thyme and rosemary). Wash and dry, then slice the stem tops off the peppers. Remove the seeds and as much of the ribs as possible. (Use nice large peppers). (*Do make sure the peppers will stand upright on their bottoms. These are not always even, so you might need to slice off a tiny bit here and there to make them stay upright. Try not to slice through the flesh!). Season very lightly inside with salt and pepper (capers are salty, so don't season if uncertain). Peel the tomatoes as thinly as possible. Put a tablespoon of capers and a tablespoon chopped onion into each pepper cavity, and pop a peeled tomato into each one. Add a tiny pinch salt and pepper to each tomato top, and sprinkle over each a 1/2 teaspoon sugar. (This is important for flavour -- do not leave out). Dribble a tablespoon (or less) olive oil over each stuffed pepper. Fit the stuffed peppers into a smallish oven dish so they stand close together and can't fall over. Add a tiny bit of water to the dish (they'll shed their own liquid anyway). Otherwise, bake alongside a roast, with other roasting vegetables. If doing this, remember that a lemon juice-honey-mustard dressing is great on roasting veggies, and will complement the flavour of the stuffed peppers. Roasting time: about 1 hour. Don't bake until the peppers collapse.
Wrap beets in foil and roast them at 425 degree F. for one hour or until soft. Place all ingredients in a food processor or blender and process until smooth. You may need to add a little water if the mixture is too thick.
Place the eggs in a sauce pan, cover with water and bring to a boil. Turn off the heat, cover and let sit for seven minutes. Transfer the eggs to a large bowl filled with cold water and let cool. Peel the eggs. Cut the eggs in half top to bottom and scoop out the yolks. Mix the egg yolks, mayonnaise, mustard, dill and lemon. Spoon the egg yolk mixture into the halved eggs and serve garnished with dill.
Preheat oven to 350°F Mix all ingredients together. Bake in greased casserole dish for 30 minutes. Serve with Fritos or Tostado chips.
Spray saucepan with cooking spray. Heat over medium until hot. Saute onions and garlic until tender; about 5 minutes. Add rice; cook over medium heat until rice is lightly browned, 2-3 minutes, stirring frequently. Add broth to saucepan and heat to boiling; reduce heat and simmer, covered, until rice is tender, 20-25 minutes, adding beans during the last 5 minutes. Stir in cilantro, season to taste with salt and pepper.
Cook noodles according to package directions. Drain and let cool for about 10 minutes. Preheat oven to 350 degrees. Lightly oil an 8-inch square baking pan or spray with a nonstick cooking oil. In a large bowl, combine jam, orange juice, egg whites and extracts. Beat with a fork or wire wisk until blended. Stir in raisins. Add noodles and mix well. Spoon mixture into prepared pan. Press the noodles down gently with the back of a spoon. Combine sugar and cinnamon and sprinkle evenly over the top of the kugel. Cover tightly and bake 15 minutes. Uncover and continue to bake 20 minutes more, until kugel is set. Let stand for 20 minutes before serving. Cut into squares to serve. Preparation & cooking time does not include 20 minutes to cool.
Mix dry ingredients in crockpot. It is not necessary to grease it first. Mix wet ingredients in bowl, then add to crockpot and mix well. Cover and cook on low 3-5 hours. Dish is done when edges are brown and beginning to crust and the center is set. Inserted knife should come out clean. Let sit in crockpot AFTER turning it off for an hour or more before cutting and storing.
Mix all ingredients in a pitcher and still well. Chill for 1 hour. Serve cold.
Saute onions, mushrooms and garlic until onions are clear. Add zucchini and cook until it is crisp-tender. Drain excess water from the skillet. Add mozzarella cheese and allow to melt. Meanwhile, cook pasta according to package directions. Drain pasta and add 1 jar spaghetti sauce to pasta. Serve pasta topped with veggie mix. I often make this recipe as three separate pieces -- pasta, veggies and cheese, and let each of us assemble our own. In addition, I also will marinade a chicken breast in Italian salad dressing and then cook it up in strips or cubes and add to this delicious goodness.
FOR THE SOURDOUGH STARTER: Stir the 1 1/2 cups flour (use a soft wheat flour like White Lily if the primary use of your flour is for biscuits; if you vary frequently between biscuits and bread, use all purpose flour)and 2 cups mineral water or spring water together in a large plastic or earthenware bowl. Add the bunch of grapes, pushing it down into the gooey batter. Cover the bowl lightly, with cheesecloth or a dishtowel, so that the starter continues to get air. Leave the bowl in a warm place. Each day give the bowl another tablespoon of flour and one tablespoon of water, stirring to incorporate the additions. Within a couple of days the mixture should show signs of "starting," bubbling up a bit as yeasts feed on the starch and sugar. If this doesn't happen, throw the mixture out and begin again. Continue feeding the starter each day with one tablespoon flour and one tablespoon of water. If the mixture separates, stir it back together. After about 5 days, the starter will begin to smell sour. The smell won't be unpleasant, and won't overwhelm your kitchen. Let the starter ferment another few days, continuing to feed it. You'll end up with a mass that looks like a thick pancake batter. Remove the grapes with a slotted spoon, and discard them. Cover the starter, and refrigerate it. Take the starter out of the refrigerator the evening before you plan to use it, or even a couple of days ahead for a more sour taste to the bread or biscuits. Every time you use the starter, replenish it. For each cup of starter you remove, add 1/2 cup flour and 1/2 cup water. Let it sit on the counter again for about a day before putting it back in the refrigerator. If you don't want to use the starter at least once every week or two, just feed it that often: Pour off about a half cup of starter, and add 1/4 cup flour and 1/4 cup water. Properly tended, the starter can last for years, developing more complexity over time. It can be used for sourdough pancakes, breads, and other dishes in addition to biscuits. FOR THE SOURDOUGH BISCUITS: Preheat the oven to 425°F. Sift together the flour, and salt into a medium bowl. Add the starter, and stir with a sturdy spoon until the flour is incorporated in the dough. It will remain sticky. Flour a pastry board or your counter. Grease or flour your hands to make kneading the dough easier. Turn the dough out, and knead lightly a few times, just until it is smooth. The dough will remain soft. Pinch off pieces of dough about the size of eggs, or, for a more modern look, roll out the dough and cut it with biscuit cutter. Melt the bacon drippings (for real range flavor) or butter in a cast iron skillet or Dutch oven. Dip one side of the biscuit in the fat, and then put it in the pan with its other side down. (Or melt the fat in a small dish, dip each biscuit in the fat, then place the biscuit on a baking sheet.) Arrange the biscuits so they just touch one another, which helps them rise. Bake the biscuits 15 minutes. Serve them immediately. Makes 1 dozen biscuits. Texas Home Cooking.
Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a n. ice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.
Preheat oven to 275°F. In a lidded deep casserole dish, combine beef, carrots, onions, potato and bay leaf. In a mall bowl mix together soup, seasoning and whichever liquid you choose and pour over beef mixture. Cover with foil and then the lid. Bake stew for 5 hours, after the first 2 hours check to see if there is enough liquid, check every so often after that. Sometimes I add sliced mushrooms and finish with parsley, but remember this is stew.
Put the sugar and chillis in a saucepan, the pan should be big enough that they are single layer, but not so big that there is a lot of empty space showing. Pour the balsamic over the chilli's so that it just covers, then add the tomatos, salt and water. Bring to a boil, then add the cloves, vanilla and chocolate, then stir through. Allow to cool then blend with an immersion blender and then can/jar as required. Enjoy.
Make roux by melting butter over medium-low heat in a 1 1/2 gallon heavy stockpot. Add onions and saute until translucent. Reduce heat to low, add flour, and stir to blend. Cook for 2 to 4 minutes over low heat, stirring frequently. Set aside to cool. Make stock. In a separate pot, bring to a boil the clams and natural clam juice. Reduce the heat and let simmer for 15 to 20 minutes. In another large pot, cover potatoes with cold water. Bring to a boil and cook until soft. Drain and set aside. Add the hot stock to the cooled roux and whisk thoroughly until smooth. Slowly bring to a boil. Reduce heat and add cooked potatoes. Whisk in half-and-half, being careful not to smash potatoes. Simmer for 5 to 10 minutes. Serve in warm soup bowls and sprinkle with a dash of paprika.
Preheat oven to 325°F Grease 10-inch bundt pan (or two small loaf pans). Cream butter and sugar together in a mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and salt together. Add to creamed mixture alternately with milk. Mix well after each addition. Fold in poppy seeds, vanilla and grated orange zest. Pour batter into the prepared pan(s). Set on middle rack of oven and bake for 50-60 minutes (less time if baked in loaf pans), or until edges shrink away slightly from sides of pan and cake tester inserted into center comes out clean. Let cake cool in the pan for 30 minutes before turning it out onto a cake rack. When cake has slightly cooled, prick holes in it 1 1/2 inches apart with a long toothpick and pour the *Orange glaze evenly over top. Serve warm. Disposable loaf pans work great for this, as the pans hold all the glaze and keep the cake moist. *Orange Glaze. 1/2 cup fresh orange juice. 1/2 cup granulated sugar. Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.
In a small bowl, stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. In a large bowl, combine cream cheese, brown sugar, corn syrup, butter, whipping cream, and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in rum and vanilla. Pour the cream cheese mixture over the crust. Bake in a preheated 350° oven for 15 minutes. Decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
Preheat oven to 375°F. Place prepared asparagus spears and mushrooms in a shallow roasting dish. Drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Toss with hands to coat thoroughly. Roast for 25-30 minutes or until asparagus is crisp-tender.
Cook bacon, drain and reserve 1/4 cup drippings. Saute onion in bacon drippings until tender and remove from heat. Stir in mayonnaise, vinegar, sugar, parsley, oregano, salt, and pepper and mix well. In a large bowl, crumble the bacon and add shredded cabbage, celery, and beans. Mix well and add mayonnaise mixture. Stir well. Serve chilled on crisp greens surrounded by tomato slices or as a side dish.
Chop chicken breast into small 1/2" chunks. Combine 1 t. cajun seasoning,1 T. flour, paprika, cayenne, salt & pepper in small bowl. Add chicken to dry ingredients, tossing to combine. Add oil to small skillet, add chicken, cook 1-2 minute per side, set aside. In a very small bowl, mix mayonnaise, 1/4 teaspoons cajun spice, a dash or cayenne & paprika, spread equally on 6 1/2" fajita size whole wheat tortilla. Top with spinach, chicken,red onion & cilantro. Fold tortilla and seal with moisture from mayonnaise mixture.
Peel pears and leave stem intact. In a large pan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine & water. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 min or until tender. Cool pears in wine mixture to room temperature. Refrigerate in poaching liquid (overnight). Remove pears from poaching liquid. Remove stems from pears and set stems aside. Core pears with apple corer, leaving pear whole. Whisk together mascarpone cheese, whip cream, pinch cinnamon and icing sugar until smooth. Transfer to piping bag. Pipe into cored pears and finish by putting stems into filling at top of pear. Refrigerate. Bring sauce to simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.
Preheat oven to 475 degrees. Grease a large baking sheet. On the baking sheet, flatten out dough ball starting from the center, taking care not to flatten the edges. Make the center of the crust as thin as possible. Crust will be 12-14 inches in diameter. In a small bowl, combine Ragu sauce, arugula, oregano, and cilantro. Mix well. Ladle sauce mixture onto the dough, and spread evenly. Top with mozzarella and provolone. Evenly spread grapes, rosemary, goat cheese, and pine nuts. Bake for 11-14 minutes, until crust and cheese begin to brown, but not burn. Let cool for 2 minutes, then slice and serve.
Preheat oven to 375-degrees F. Spray a 11 x 9-inch pan with Pam (or grease pan). To prepare filling combine first 4 ingredients (peaches - almond extract) in a large bowl, crushing peaches to help release juices. In a small cup or bowl combine 3 tablespoons of the juice with cornstarch. Stir cornstarch mixture into peaches. Pour mixture into prepared dish. To prepare topping, combine first 7 ingredients (oatmeal - ginger) in a large bowl. Cut in butter with two knives or pastry blender. Stir in vanilla and almonds (if using). Sprinkle topping over peaches, pressing down slightly. Bake for 45-50 minutes or until topping is brown and peaches bubbly.
Preheat oven to 350 degrees. Heat milk and butter in saucepan or microwave till warm. While milk is warming mix cornmeal, sugar, molasses and salt together in a baking pan until the mixture is smooth and well-mixed. When milk is warm enough that the butter begins to melt (the original recipe says to scald it but I don't get it that hot) add the warm milk to the molasses mixture. Do it slowly, stirring after each addition until incorporated. Once all the milk is added put in oven. Stir every 20 minutes or so. The cornmeal will initially lump or settle to the bottom of the pan. Mix it together and get rid of the lumps. The mixture will cook down and get thicker. When it is thick, brown and grainy looking it is done. This takes between 1 - 2 hours depending on whether you are using whole milk or milk with less fat. Remove from oven. Let cool a bit and serve with iced cream or whipped cream.
SPRAY saucepot with vegetable cooking spray. Add sausage and cook until browned. ADD onion, carrots and garlic and cook until tender. ADD broth, potatoes, lentils, bay leaf and oregano. Heat to a boil. Cover and cook over low heat 40 minute or until lentils are done. STIR in broccoli rabe and cook 5 minute Remove bay leaf.
Combine 4 cups of granulated sugar, half and half and butter in a heavy pan. Cook over low heat, stirring gently.until sugar dissolves. Cover and cook over medium heat for 2-3 minutes to wash down sugar crystals from sides of pan. Sprinkle remaining 1 cup sugar in a heavy skillet.cook over medium heat, stirring constantly, until sugar melts and turn light golden brown. Pour caramelized sugar and milk into fudge mixture. MIXTURE WILL LUMP BUT WILL BECOME SMOOTH WITH FURTHER COOKING. Cook over low heat, stirring constantly, without stirring, until mixture reaches soft ball stage, 240*, Cool down to 160*.add marshmallows and vanilla. Beat with a spoon until marshmallows melt and mixture begins to thicken. Stir in black walnuts, pour into a buttered 9" square pan., spreading with a spatula. Cool and cut into squares.