HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees. In a small bowl combine sugar and orange zest. Using the back of a spoon crush the sugar and zest together. In a saucepan combine 1 1/2 cups blackberries, 3 TBSP of orange sugar and the orange juice. Cook and stir over medium high heat until berries are soft. (About 5 minutes). Press mixture through a fine mesh sieve and discard seeds. Set aside. Stir together shortbread crumbs, butter, and ginger until well combined. Press into the bottom of a 9 inch springform pan. Bake 10 minutes and set aside to cool. Beat cream cheese, 1 cup orange sugar, flour, lemon zest, and vanilla with electric mixer on medium speed until combined. Add eggs one at a time, beating on low speed after each addition until just combined. Remove 1 1/2 cups of batter and transfer to a separate bowl. Add the blackberry syrup to batter. Pour half of remaining batter into crust. Pour half of the blackberry batter over the plain. Carefully spoon remaining plain batter over blackberry batter. Top with remaining blackberry batter. Using a knife swirl blackberry batter into plain batter. Bake 50-60 minutes or until a 2 1/2 inch area around sides appears set. Cool on wire rack for 15 minutes. Loosen around edges. Cool 20 more minutes and remove sides of pan. Cool completely. Cover and chill overnight. Stir remaining blackberries with remaining orange sugar. Cover and chill overnight. Stir before using.
In medium bowl, combine avocado, tuna, oil, lemon juice, chives and mustard. Mix well. Spoon mixture into shells. Place 1/4 c of baby greens on 4 plates. Top with cantaloupe wedge. Arrange 3 stuffed shells per plate, around cantaloupe wedge. Drizzle with balsamic vinaigrette.
Heat vegetable oil in a large skillet over medium heat. Add sausage and saute until cooked through and brown, cutting into small pieces with a spatula as it cooks. Transfer the cooked sausage to a bowl. Place the celery, onion, apple, garlic, and herbs in the skillet, and saute over medium heat for 5 minutes. Add the sauteed mixture and the french bread cubes to the sausage. In a separate blow, whisk together the milk, broth, eggs and butter. Pour into bowl with stuffing mixture. Gently fold milk mixture into the stuffing mix. Season with salt and pepper. Transfer the stuffing to the greased baking dish. Bake uncovered until cooked through and brown, about 25 minutes.
Combine 2 cups sugar, oil, and eggs in a large bowl, beating with a whisk until blended. Stir in the apple, 1 cup pecans, and vanilla. Combine the flour, soda, salt, 1 teaspoon cinnamon, and nutmeg; add to the apple mixture, stirring until blended (batter will be thick). Spread the batter into a greased and floured 13 x 9 x 2 inch pan. Combine the remaining 1/3 cup sugar, 1/2 cup pecans, and 1 tsp cinnamon; sprinkle evenly over the batter. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack. Cut into squares and serve.
1. Combine the soy milk, juice, and fruit in a blender. Cover and refrigerate overnight or up to 8 hours. 2. In the morning or when fruit is thawed, blend fruit on lowest speed and slowly increase to medium speed. 3. Once medium speed is reached, blend for one minute. 4. Serve. Note: I just copied this from the foodnetwork site but gave this my own flair. I used lactose free milk but don't see why one couldn't use regular, and used black currant juice. I also added some mango and papaya, sort of omitting the peaches almost all together. You can also use blackberries or any type of dark colored berry to get the addition of the antioxidants, but I can imagine this would taste good with any fruit. If you can't find a certain type of fruit in the frozen section, just buy it fresh, cut it up or wash it, then freeze in a plastic bag.
Put all in your bread machine in order according to manufacturer instructions. Bake as a normal loaf.
Cover the bottom of a roasting pan with branches of fresh rosemary. Trim fat from pork. Place pork loin directly on rosemary and roast in a 325 degree oven for 45 minutes per pound or until meat thermometer reads 160 degrees. Combine remaining ingredients in a blender and puree to form a thin sauce. Refrigerate for at least 1 hour. To serve, slice pork and drizzle sauce over the slices.
Combine all ingredients in a shaker with ice and shake until your hands get cold. About 10 times for me! Strain into a chilled collins glass filled with crushed ice. Garnish with a lime squeeze.
In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water. Bring to the boil and simmer until the potato is almost tender. Add the prawns, chicory and chinese leaves. Simmer for 4 - 5 minutes, until the ingredients are warmed through, but the leaves are still crisp. Add the sugar and lime juice, and season to taste. Serve sprinkled with the dessicated coconut.
Follow directions on pudding box for making the pudding. Add whipped topping and almond extract to pudding and beat a few minutes. Put half of mixture, divided in to four bowls. Mix sliced strawberries with sugar and divide between the 4 bowls. Add the remaining pudding over strawberries and sprinkle with nutmeg. Chill.
Pour 2 ounces of wine in a pretty wine goblet filled with crushed ice. Add lemon juice. Fill the rest of the goblet with the soda.
Combine chicken broth and both rices in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed. Meanwhile, melt butter in a medium skillet over medium-high heat. Add onions and brown sugar. Cook 6 minutes or until liquid is absorbed and onions are soft and translucent. Reduce heat to low and slowly cook onion, stirring often for 25 minutes or until they are caramel color. Stir in dried cranberries. Cover and cook over low heat for 5 minutes or until cranberries swell. Gently fold cranberry mixture and orange zest into cooked rice.
Melt butter over medium heat, then add onions and celery and saute until they are transparent. Add chopped oysters and cook for two minutes, then stir in the potatoes. In a large mixing bowl, mix breadcrumbs and onion mixture. Add egg, broth, salt and pepper and mix well. Spread mixture loosely in a 19x9x2 baking dish and bake at 325 degrees (Fahrenheit) for about 45 minutes, or stuff a 12 pound turkey.
Mix both boxes of cake mix in a bowl thoroughly. Scoop 1/3 cup of mix into mug, add 3 tablespoons water, and microwave 1 minute. Done! Best served with Ice Cream on top! You essentially have cake in a cup, no leftovers, and PLENTY of mix to make more with at anytime!
Step One: roast the chicken. If the chicken is soaked, drain and pat dry on paper towels. Place the cut up chicken pieces in roast pan. Use no liquid or oil. Lightly shake salt and pepper to taste and add the sprig of rosemary. Cover roast pan and place in 350 degree preheated oven for 1 hr This step can be completed up to an hour ahead of finishing. Remove the chicken from roasting pan and place on a wire rack until it is thoroughly drained. Step Two: coat and finish the spitzad. In a mixing bowl whisk the eggs until they begin to thicken slightly. Add lemon juice slowly while continuing to whisk vigorously until all of the lemon juice is incorporated. Place a dry, high sided, heavy bottomed sauce pot over high heat for a few moments until the bottom is thoroughly heated. Place the drained chicken pieces in the pot and slowly begin to drizzle in the egg/lemon mixture, constantly turning the chicken with a wooden spoon. You will notice that the egg/lemon mixture will coat the chicken and the heat will make the coating firm. When all of the mixture has been used and the coating is good and firm you may turn the chicken out onto a serving platter. Enjoy eating them with your fingers if you dont want to fuss with a knife and fork.
Sprinkle the beef with seasoned salt; coat evenly with flour. Set on a rack in a roasting pan and roast at 450 F. for 30 minutes. Combine the chili sauce, ketchup, and horseradish; mix well and spoon over meat. Pour boiling water into bottom of pan; cover. Reduce temperature to 350 F. and return meat to oven. Continue roasting about 3 hours, or until meat is tender. If desired, thicken cooking liquid for gravy.
Wash the potato, then cut it into small wedges. Boil the potato until just tender and let cool when done. At the same time, boil the eggs until hard boiled (about 10 minutes). Meanwhile, fry the bacon until it is as crispy as you like it. Once the bacon is cooked, use the fat in the pan to cook the mushrooms and onions. Set the mushrooms and onions aside when done. In a small bowl, whisk together the oil and mustard. Throw the cucumber into the bowl, along with about half the herbs and the garlic. When the eggs are cooked, peel and let cool. When all the ingredients have cooled, get a big bowl and put the lettuce in, along with everything else prepared to this point except the eggs. Use your hands to mix the salad, making sure the dressing coats everything. Put salad evenly into two bowls. Chop the eggs into four wedges each and use as a garnish. Sprinkle remaining herbs on top and serve with a touch of pepper, if desired.
1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. 2. In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350*F. for 8-10 minutes or until set. Cool on a wire rack. 3. For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined. 4. Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. 5. Place springform pan in a large baking pan; add 1 inches of hot water to larger pan. Bake at 350*F. for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. 6. Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired. My Note: I would use a 10" pan next time -- too much for a 9". I had too cook an additional 20 minutes to get it to set correctly. I also use graham cracker crust because I didn't have ginger snaps on hand. My sister made this cheesecake (I sent her the recipe) and it turned out SO yummy! She reserved some of the gingersnaps and crumbled them over the top upon serving (under the whipped cream). Definitely one of our new favorites :). This was a hit with my extended family. I made a small portion in an additional container without crust for my gluten-free cousin, she loved it. One of my grandkid made this cheesecake for a family gathering and everyone thought it was very good. I personally was hoping for a little more pumpkin flavor. She only use one cup of pumpkin for 4 pks of cream cheese, so the pumpkin falvor isn't very bold. Also she found this needed more baking time. She put it in a 9" pan and it rose so tall and cracked on the edges even before it was done baking, and it cracked as it cooled as well. I have baked many cheesecakes and have found that recipes using 4 pks of cream cheese bake better in a 10" pan. If she make this one again that's what she will do. But over all it was a nice cheesecake for the first time.
Place all smoothie ingredients in a 5 cup blender. Cover and blend on low speed about 15 to 20 seconds. Scrape down the sides of the blender. Blend the ingredients on medium speed an additional 45 to 50 seconds until mixture is smooth. Divide smoothie mixture evenly into 4 8-oz. glasses. Garnish each serving with whip cream and vanilla bean.
Greae 3 qt rectangular baking dish. Sprad bread cupes in bottom of dish. brown sausage according to direction on package, cut patties into bite size pieces. Top bread cubes with sausage pieces. In a large bowl whisk together milk, eggs, vanilla, nutmeg and cinnamon. Pour over bread and sausage, pressing lightly to soak the bread. Cover nd chill for 8 hours. For topping. in a small bowl combine pecans, brown sugar, butter and syrup. Drop byu teaspoonfulls over top of egg mixture. Bake uncovered in a 350 degree oven for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 15 minutes before serving.
Put ingredients in order listed into the breadmaker. Set the breadmaker to "basic/white bread" cycle.
Place oil in large nonstick skillet over medium heat. When oil is hot, cook onion and sugar, stirring often, 25-30 minutes or until onions are deep golden brown. Remove from heat and set aside. Meanwhile, cook green beans in boiling water 4-5 minutes or just until crisp-tender; drain. Plunge into ice water to stop the cooking process and drain. Add cooked beans to the skillet with the onions. Stir in marmalade and soy sauce; cook over medium-high heat 2-3 minutes or until marmalade melts and mixture is thoroughly heated.
Cut the pork into 2 inch cubes and separate the ribs, then place in a large container with a lid. Combine all of the remaining ingredients (except the lard) and pour over the pork, turning to coat. Let the meat marinade for between 24 & 48 hours in the refrigerator, turning several times. When ready to cook, remove the meat from the fridge at least 30 minutes before using. Preheat the oven to 350°F Melt the lard in the roasting pan. Remove the pork from the marinade and discard the marinade. Add the pork and red peppers to the melted lard and cook covered until the pork is cooked, turning occasionally.
In skillet, heat butter until bubbly and hot; add celery; cook 1 minute. Add cabbage, pepper and onion. Continue frying until vegetables are tender-crisp (2 to 3 minutes). Add soy sauce and pepper. Stir well and cook 1 minute longer.
Put water on to boil according to rice noodle directions. Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic. In a large skillet, add EVOO, garlic and onions. Allow to cook for 2 minutes to soften. Add tofu, eggplant, brocoli, spice & enough peanut sauce to coat (this should all simmer for about five minutes). When noodles are finished, add noodles to mix and toss in peanuts and/or cashews as well as more peanut sauce if needed to coat. Bon apetit! *I use the microwave bags of brocoli to keep from dirtying another dish. Also, my husband likes chicken in his, so I will sometimes cook a chicken breast in the EVOO before preparing the meal and then slice that up to add to his bowl.
Preheat oven to 375°. Put the potatoes in a large pot and cover with lightly salted water. Cover and bring to a boil. Uncover and boil until tender when pierced with the tip of a knife, about 10 to 15 minutes. Drain and let cool. Heat the olive oil or butter in a saucepan over medium heat. Add the leek and saute until limp. Add garlic and cook until fragrant but not browned. Pour in the cream, reduce heat to med-low and cook, stirring occasionally, until slightly thickened and reduced, about 15 minutes. Stir in the nutmeg and seas with S&P. Remove from heat and let cool. Cut the cooked potatoes into 1/4-inch slices and toss together with the cooled cream and herbs. Lay 1 phyllo sheet on a flat work surface. Keep other sheets covered with waxed paper and damp towel to prevent from drying out. Brush lightly with melted butter and sprinkle with 2 tsp bread crumbs. Top with a second sheet, brush with the melted butter and sprinkle with 2 tsp bread crumbs. Repeat with remaining sheets, bread crumbs and most of the remaining butter to create a single stack. Spoon the potato mixture in a strip down a long side of the phyllo, positioning it 2 inches from the edge. Fold the uncovered edge over the filling and roll the phyllo around the filling as you would a jelly roll; pinch the ends closed. Place the strudel, seam side down, on a parchment-lined baking sheet and brush lightly with the remaining butter. Bake until golden brown and the filling is hot and bubbly, just about 30 minutes. Let cool for a few minutes then cut with a serrated knife. Slice on the diagonal into 8-10 slices and serve immediately.
Cook frozen spinach until done, about 5 minutes. Let cool completely. Melt butter or margarine in a frying pan. Add chopped onion and saute on medium low for about 5-7 minutes. Add the 1/4 tsp salt while sauteing. (This can be done while spinach is cooking. This way you will save cooking time.) Cool completely. Combine both to a medium bowl and add yogurt, mayonnaise, basil parsley, and garlic powder. Combine well. At this point add salt and pepper for taste. (you don't need to add too much salt as salt was added to the onions. I used another 1/4 tsp of salt at this point). Let chill for at least 30 minutes before serving in order to let the flavours blend.
Combine flour, baking powder and salt in bowl. Cut in butter and cream cheese until mixture is crumbly. Make well in center; pour in milk. Stir just until dough clings together. Knead gently 4 or 5 strokes on lightly floured surface. Roll to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter. Place on baking sheet. Make indentation in each biscuit with thumb. Brush biscuits with additional milk. Spoon about 1/2 teaspoons jam into each indentation. Bake at 450 degrees for 10 to 12 minutes or until golden brown.
Using a serrated knife, trim the crusts off the bread & then cut the bread into 1/2 inch cubes. In a large bowl, combine the bread cubes, flour, sugar and baking powder. In a separate bowl, whisk together the milk & eggs, then stir in the melted butter. Add to dry ingredients, stirring to blend. Let mixture stand for 5 minutes. Stir mixture well, breaking up some of the cubes. Heat large non-stick griddle or skillet over medium heat (I use 300-350° on my old electric griddle). Lightly brush the griddle with vegetable oil (I use a paper towel folded several times to spread the oil evenly onto the griddle.) Non-stick cooking spray can be substituted but I have found we prefer to use the light film of oil because it really adds to the outer color & texture of the pancake. Pour a scant 1/4 cup batter onto the griddle. Adjust the heat to medium-low and cook until the bottoms are lightly browned. With a large spatula, carefully flip the pancakes over to brown the other side. Repeat til all the batter is used up. Serve with syrups or jams of your choice.
For cake: Preheat oven to 350°F Lightly butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper. Mix first 5 ingredients in medium bowl. Dissolve baking soda in 1/4 cup water. Using electric mixer, beat shortening and sugar in large bowl until blended. Beat in egg. Gradually beat in molasses. Mix in dry ingredients alternately with buttermilk. Beat in baking soda mixture. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool cake 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack; peel off paper. Cool completely. For filling: Combine all ingredients in heavy medium saucepan. Cook over medium-low heat until thick and reduced to 1 cup, stirring occasionally, about 20 minutes. Transfer filling to small bowl and cool completely. Discard cinnamon stick. (Cake and filling can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover filling with plastic wrap and refrigerate.). For frosting: Beat chilled cream, sugar, 2 tablespoons molasses and brandy in large bowl until stiff peaks form. Spoon 3/4 cup frosting into pastry bag fitted with medium star tip. Cut cake into 3 equal layers. Using bottom of tart pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1/2 cup applesauce filling over. Spread 1 cup frosting over. Repeat layering with 1 cake layer, 1/2 cup filling and 1 cup frosting. Top with remaining cake layer, cut side down. Spread some of remaining frosting thinly over top and sides of cake. Press almonds onto sides of cake. Drizzle remaining. 1 tablespoon molasses over top of cake. Pipe remaining frosting around top edge of cake. Cover and refrigerate at least 1 hour or up to 6 hours.
PREHEAT oven to 400°F Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 minute or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese. SPREAD 1/4 cup of the salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam-side down, in dish. Repeat with remaining 4 tortillas and meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil. BAKE 20 minute or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 minute or until cheese is melted. Sprinkle with cilantro.
Cook chicken in water with celery. Save water. Remove from bone, cut into chunks. Saute bell pepper, celery, & onion in butter. Mix in cheese and remaining ingredients. Simmer. Cook spaghetti in reserved broth.
Combine the beans, corn, chiles, =, celery, green onions, bell pepper and cilantro in a large mixing bowl. Whisk the oil, vinegar and cumin in a separate smaller bowl. Pour the dressing over the vegetables and stir until thoroughly coated. Let stand 15 minutes to blend the flavors, or refrigerate up to 2 hours before serving. To serve, spoon the salad onto a bed of lettuce or greens. Nutritional Information Per Serving: Calories 110; Total Fat 6g; Saturated fat 1g; Cholesterol 0mg; Sodium 200mg; Carbohydrate 10g; Fiber 3g; Protein 3g Vitamin A 10%DV*; Vitamin C 30%DV; Calcium 2%DV; Iron 6%DV. * Daily Value.
Drain cherries, set aside. Mix together brown sugar, nuts, and cinnamon; set aside. Sift together flour, salt, baking powder, and baking soda; set aside. Cream butter, sugar, and almond extract thoroughly; Add sour cream, Beat until well blended. Add the flour mixture to the butter mixture, alternating with the eggs, beginning and ending with the flour mixture. Beat well, scraping bowl often. Grease and flour a bundt pan; pour 1/3 of the batter in the pan. Top with 1/3 of the cherries and 1/3 of the nut mixture. Repeat layers a second and third time. Bake at 350° for 1 hour and 15 minutes or until cake tests done.
In a mixing bowl combine oil,eggs and sugar and mix well. In a separate bowl mix together the dry ingredients except for the apples and nuts. Add to the wet ingredients and mix well. Stir in the apples and nuts. Bake in a greased 13X9 inch pan or divide into 2 8X8 inch pans. Bake at 350 degrees for 50 to 60 minutes.Toothpick inserted in center should come out mostly clean. Do not overbake! The cake will continue to bake after removing from the oven. Cool, cut into squares and enjoy!
Preheat oven to 450°F. Cut chicken tenders into bite size pieces. Spray a medium nonstick skillet with nonstick cooking spray and cook chicken over medium heat for 3 minutes. Add onion and pesto; cook and stir 3 more minutes or until chicken is completely cooked through. Arrange tomato slices and chicken mixture on pizza crust, leaving bare the 1 inch from the edge. Sprinkle mozzarella cheese over the pizza. Bake 8 minutes or until pizza is hot and cheese is melted and bubbly.