HumbleIntelligence/food-ner-1-Million huggingface dataset:
With oven rack in center of oven, pre-heat oven to 350°F Line a twelve 2 1/2-inch muffin pan with paper liners and set aside. In a large mixing bowl combine flour, baking powder, salt, and baking soda. Set aside. In a large mixing bowl on medium speed beat margarine and oil together until well combined. Slowly add granulated sugar; beat until light and creamy. Add one large egg, then egg white, combining well after each addition. Blend in lemon zest. Fold flour mixture and buttermilk alternately into egg mixture. Begin and end with the flour mixture. Stir in poppy seeds. Spoon batter into prepared muffin pan. Bake cupcakes until golden brown approximately 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean. When cool enough to handle remove from pans and finish cooling on a wire rack. These cupcakes can also be made ahead. Cool and wrap cupcakes well in plastic wrap, place in resealable plastic storage/freezer bags and freeze up to 1 month. Before adding lemon glaze,thaw cupcakes. Lemon glaze: In a small mixing bowl ombine confectioners' sugar and lemon juice and stir until smooth. Drizzle or spread over cooled cupcakes.
Mash together the cooked veggies, but not too much. Heat the oil, add the cumin and chilli flakes. Once sizzling, add the veggie mix with the spices and press down firmly to brown the underside. Cook, stirring occasionally, until heated through.
Beat powdered sugar, butter, vanilla, almond extract, pudding mix and egg. Add flour and chocolate chips. Mix well. Shape into 1-inch balls. Roll in nuts. With thumb, make imprint in center. Bake at 350 degrees, 10 minutes or until light golden brown. Cool completely. Combine all filling ingredients. Melt butter and mix into powdered sugar. Add milk and food coloring to make a thick red filling. Spoon scant teaspoon in the center of each cookie. Melt chocolate chips and shortening. Drizzle over cookies. Let set until icing is hard.
Combine oats & milk. Let stand for 15 minute while preparing rest of ingredients. Stir together egg, oil, 1/2 Cup sugar, chocolate chips and 1/2 Cup pecans. In a seperate bowl, combine flour, baking powder and salt. After 15 minute is up, add oat mixture to egg mixture. Then add flour mixture just until moistened. Fill muffin cups 2/3 full. Sprinkle muffin tops with rest of brown sugar and pecans. Bake at 400 for 20-25 min or until tests done.
Top and tail the gooseberries, wash them and put them in a saucepan with the water and sugar; cover and bring slowly to the boil, stirring occasionally to a pulp. Keeping the heat low, simmer the gooseberry pulp, uncovered, for 5 minutes; allow to cool slightly then put in a blender and process until smooth; sieve to make a smooth puree and set aside to cool. When the puree is cold, add the elderflower cordial and cream; mix well and check the sweetness, adding a bit more sugar if required; pour into a plastic container and freeze for at least 8 hours or overnight. NOTE: allow the ice cream to soften for 10 minutes before serving. The original recipe instructs you to process or whisk the ice cream when partially frozen, re freeze then repeat in order to break down any ice crystals that may form; I must confess that whenever I see this instruction I always ignore it and have never had a problem with grainy ice cream: I'll leave the choice up to you, but of course it will increase the preparation involved.
preheat oven to 400. Mix topping ingredients. Mix muffin ingredients and fill muffin tin (You can make 12 larger muffins or 18 smaller ones. To avoid a mess of overflowed muffins, try the larger quantity to see how the recipe works out for you and adjust accordingly.) sprinkle topping over muffins. Bake for 15 minutes or until a toothpick comes out clean.
Preheat the oven to 350°F With a sharp knife, lightly score the pork loin by making diagonal cuts 1/4 inch deep at 1-inch intervals on the fat side. Place the pork scored side up in a shallow roasting pan just large enough to hold it comfortably. If you prefer to use a meat thermometer, insert it into the loin after you have scored the fat side. Be sure the tip of the thermometer does not touch any fat or bone. Roast the loin in the middle of the oven for 1 hour, or until the pork is golden brown. Remove the pan from the heat and transfer the loin to a cutting board or platter. Skim the fat from the juices in the pan, pour in the stock, and set the pan and its liquid aside. With a large mortar and pestle or in a small bowl with the back of a spoon, mash the brown sugar, 2 tablespoons of dark rum, garlic, ginger, cloves, bay leaf, salt and pepper to a smooth paste. With a metal spatula or your fingertips, spread the paste evenly over the scored side of the pork. Return the loin to the pan scored side up and roast in the middle of the oven for another 30 minutes, or until the surface is crusty and brown. (The thermometer should reach a temperature of 160°F to 165°F.). Transfer the loin to a heated platter and let it rest for 10 minutes for easier carving. Meanwhile, slowly warm the light rum in a small skillet over low heat. Off the heat, ignite the rum with a match, then slide the skillet gently back and forth until the flames completely die out. Bring the liquid remaining in the baking pan to a boil over high heat. Give the arrowroot-and-water mixture a quick stir to recombine it, and add it to the pan. Stirring constantly, cook briskly until the sauce thickens enough to coat the spoon heavily. Remove the pan from the heat and stir in the flamed rum and the lime juice. Taste for seasoning and pour the sauce into a heated bowl or sauceboat.
In a large bowl, toss together the spinach, cranberries, blue cheese, tomatoes, avocado and red onion; set aside. In a small bowl, whisk together jam, vinegar, walnut oil, pepper and salt. Taste, and adjust amounts to suit your liking. Pour over the salad and toss to coat.
In a large soup pot, melt butter oven medium-low heat. Add all the onions along with 1/4 tsp black pepper. Saute until onions turn a nice golden brown or caramelize, about 25 minutes. Stir occasionally to prevent the onions from sticking to the pan. When onions are brown, add the flour and stir until it disappears. Turn heat to medium-high and add both stocks and the thyme. Bring to a boil, lower the heat to low, cover and cook until soup is slightly thickened and is a medium-brown in color. This should take about 1-hour, taste and adjust seasonings as necessary for personal taste. Preheat the broiler and ladle soup into broiler-proof bowls. Place 1 slice of toast in each bowl and top with the cheese. Heat under the broiler about 3 to 5 minutes or until cheese is brown and bubbling. Serve immediately.
Make custard: Preheat oven to 325°F Place six 3/4-cup ramekins in 13 x 9 baking pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup. Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven. Bake custards until almost set in center when pans are gently shaken, 35 minutes. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days. Make Creme Brulee: Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes. Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish creme brulees with fruit (kiwi, strawberries, raspberries, blueberries).
Place potatoes in pot and fill with water to cover them. Cook for about 20 minutes until tender. Drain water from pot and mash potatoes. Add skim milk and Kernel Season's Nacho Cheddar while mashing.
Melt 1 T butter in a small saucepan set over medium heat. Add the rice, and stir until it is well coated. Add 2 c water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and the rice is tender when bitten, 18-20 minutes. Remove from heat, uncover and fluff with a fork. Meanwhile, in a large skillet over medium heat, melt remaining T butter. Add the corn kernels, shallots, sugar, and a pinch of each salt and pepper. Cook, stirring occasionally to prevent burning, until corn and shallots are soft and tender about 5 minutes. Remove from heat. Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste. Serve.
Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak. Next day add the self-raising flour and the SR Flour and the lightly beaten egg. Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin. Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool. Serve sliced and buttered. This loaf keeps very well for at least a week. Cooking and prep time does not include overnight soaking of the currants.
Peel shrimp, leaving the tails intact; devein. Place shrimp in a large shallow bowl. Combine eggs, French dressing, lemon juice and onion powder. Pour over shrimp, stirring gently to coat. Cover and marinate in refrigerator for at least 3 hours, stirring occasionally. Pour oil to depth of 2-inches into a dutch oven; heat to 375°F. Combine cracker crumbs, crushed cornflakes, and cornmeal. Remove shrimp from marinade, discarding marinate. Dredge shrimp in cracker mixture and fry a few at a time until golden. Drain shrimp on paper towels.
If fresh okra is used, trim off tough stems. If frozen okra is used, defrost and drain. Put the tomatoes in a saucepan and bring to the boil. Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups. Heat the oil in a saucepan over medium high heat and add onions and garlic. Cook, stirring, until the mixture is softened. Sprinkle with curry powder and ground coriander and cook briefly. Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking. Stir in chilies and fresh coriander. Add the okra, chicken broth and salt and pepper to taste. Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.
Blend cottage cheese with powdered milk until smooth. Combine milk, garlic and cottage cheese mixture in 1 1/2 quart saucepan. Heat until warm, but do not boil. Dissolve arrowroot in cold water. Stir or whisk the cold mixture into, milk mixture. Bring liquid to a simmer and simmer over low heat 5 minutes or until sauce is slightly thickened, stirring constantly. Remove from heat and whisk in parmesan cheese, salt and white pepper. Stir until just combined. Overstirring can make it thin again. Toss with hot pasta; sprinkle with parsley. Serve immediately.
Preheat oven to 400°F. Combine Bisquick and milk to form a soft, wet dough, divide batter in half. Spread half of the dough in a greased 9x9 pan. Pour about 2/3 of the melted butter over the dough and sprinkle with cinnamon sugar, reserving about 2 tbsp cinnamon sugar for the topping. Drop the remaining dough on top by spoonfuls, spreading a bit if you can. Drizzle remaining butter over it and sprinkle with the reserved cinnamon/sugar topping. Bake at 400F for 13-18 minutes.
Preheat the oven to 350°F and spray an 8-inch square baking dish with vegetable spray. Make squares: in a bowl and using a whisk or electric mixer, beat brown sugar, sugar, orange rind, orange juice, oil, egg and vanilla. In another bowl, stir together flour, cranberries, baking powder and cinnamon. With a wooden spoon, stir the mixture into the orange mixture until mixed. Spread into a prepared dish. Make topping: in a small bowl, stir together sugar and cinnamon. Sprinkle the mixture over the squares. Bake in the centre of the oven for 15 to 20 minutes or until a tester inserted into the centre comes out dry. Let the dish cool on a wire rack.
Combine all the veggies. Add the dressing, just enough to coat the vegetables well. Gently stir in the cheese and bacon. Refrigerate until serving.
Soak the samp and beans in cold water overnight. Drain and place in a heavy based saucepan with 1 litre of water. Boil until tender and season with salt and pepper.(the samp cooking directions above). Heat the oil in a pan and fry the onions, green pepper and garlic until tender. Season the meat with salt and pepper. Add the meat mixture. Arrange the tomatoes, potatoes and carrots on top (I omit the carrots due to family preference). Add the curry powder and turmeric to the chicken stock and pour over the mixture. Simmer until the meat is tender. Add extra water, salt and pepper if necessary. Serves 8-10.
Preheat oven to 350°. With mixer beat flour, oats, 3/4 cup sugar & butter until crumbly. Reserve 1 1/2 cups of mixture. Press remaining crumbs into a greased 13x9-inch pan. Bake 15 minutes until lightly brown. Beat cheese until fluffy and then beat in condensed milk until smooth. Stir in lemon juice and spread over crust. Combine cranberry, cornstarch and 1 tablespoon brown sugar; spoon over cheese layer. Top with remaining crumbs. Bake approx 45 minutes, until golden brown. Let cool and cut into bars.
Preheat oven to 350 degrees. Mix cheeses together. Put 1/2 the cheese in the bottom of a 13x9 (ungreased) baking dish. In a skillet, melt butter and cook the mushrooms and green onions until tender. Sprinkle all this over the cheese layer. Then layer ham over the vegetables. Then layer remaining cheese over the ham. Combine flour, milk and eggs, blending well. Pour this mixture over the layers. Bake at 350 degrees for 35 to 45 minutes, or till mixture is set and lightly browned. Let set 10 minutes. Cut into squares. May make the night before; cover and refrigerate till cooked.
Add ice. Blend until smooth (Splenda is harder to blend than Turbinado). Pour into 2 12 oz. servings (or 1 24 oz. serving if desired). Enjoy!
Put 1st 6 ingredients into a shaker & shake well. Pour equally into 2 tall glasses & gently add a scoop of coffee ice cream to each. Sprinkle w/choc shavings (if using) & serve w/a long-handled spoon. NOTE FROM ME: I entered this recipe as written, but feel the need to ask a question. Is it just me or is it more than just a little silly to use 2 tsp of sugar in this recipe?. COOKS NOTE ON RECIPE: "The coffee liqueur can be either cream-based (Kahlua) or non-cream based (Tia Maria).".
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes. Drain chiles, reserving soaking liquid. Puree chiles, shallots, garlic, ginger, cilantro, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth. You've just made khao soi paste! Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat. Meanwhile, cook noodles according to package directions. Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt and/or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.
Preheat over to 400 degrees Fahrenheit. Rinse and dry the potatoes; place potatoes on a baking sheet. Drizzle the olive oil over the potatoes and massage to coat. And don't get too attached- you know how this will end. Bake for 35 to 40 minutes, or until the potatoes are tender. Set aside for 15 minutes. Place the sour cream, cream cheese, Monterey Jack cheese, chives, pressed garlic, salt and pepper in a mixing bowl. Cut each potato in half lengthwise. With a spoon or melon baller, scoop out inside of the potatoes, leaving a very thin rim of potato inside the skin. Add the potato pulp to the mixing bowl with the other ingredients. Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth. Taste and adjust the seasoning; be sure to salt it adequately. Spoon the mixture back into the potato shells. At this point, you can flash freeze the potatoes if you want: Stick the pan in the freezer, uncovered, and allow them to harden on the outside for about 20 minutes or so then simply throw them into a couple of large Ziploc bags, seal tightly, and freeze until you need them. When you're ready, bake the potatoes in a 375 degree Fahrenheit oven until thoroughly warmed through. The potatoes will soften, "melt", and fill the potato shells as they bake. Yummmmmm.
Carefully slice each chicken breast in half lengthwise so that you have two thin slices (this helps it cook faster). Place flour, salt and pepper in a bowl. Roll chicken pieces in flour mixture, shaking off excess flour. Melt butter over medium-high heat in large nonstick frying pan. Add chicken. Cook 2 minutes on each side, until light golden. Remove chicken. Reduce heat to medium. Add broth, orange juice, garlic, Italian herbs and sugar. Bring to a boil, then simmer for 1 minute or until liquid has reduced a bit. Add salt and pepper to taste. Return chicken to frying pan. Reduce heat and cover. Simmer for 5 minutes or until chicken is no longer pink inside and sauce has thickened slightly. Serve garnished with parsley. Good served with rice.
Pour both cans of corn into a well greased 9x13 inch baking dish. Add butter, Cheddar cheese, and uncooked macaroni. Mix and bake at 350 degrees for 20 minutes. Remove from oven and stir. Return to oven for 10 minutes or until bubbling.
Preheat an oven to 350°F. Heat a large frying pan over medium heat. Remove the sausage from its casings, and cook the sausage thoroughly, crumbling it into small pieces. Drain the sausage on a paper towel and set aside. Pour off the remaining fat, then add the spinach to the pan and cook until wilted, about 2 minutes. Let cool, then squeeze the spinach so that excess liquid is removed. Place the butter in a 2-quart baking dish, and place in the oven to melt. In a large bowl, mix together the eggs, 2/3 of the goat cheese, sundried tomatoes, flour, salt and pepper. Add in the diced potatoes, spinach and sausage. Mix to combine. Carefully remove the dish with the melted butter from the oven, then pour the egg mixture into the dish. Crumble the remaining goat cheese over the top, then carefully place back in the oven. Bake the strata until the eggs are set in the middle, about 50-55 minutes. Let cool for 5 minutes before eating.
Chop the avocados and the green pepper and place in a bowl with the chopped onion. Finely chop the garlic and chile pepper and add to the onions and avocado. Add the vegetable oil, vinegar, tomato, and the cilantro or parsley and toss gently. If you prefer a smoother guasacaca, add all the ingredients to a blender or food processor, and process until smooth.
Put all of the sauce ingredients in a medium sauce pan. Set aside. Put all broth ingredients in a medium pan with lid. Bring to a boil and turn down to simmer, cover and cook about 15 minutes. Add a little more water to the broth ingredients to insure there is 1 1/2 cups after cooking. Save broth, dice chicken off bone, throw away the skin. Measure 1 cup broth and put broth and diced chicken with sauce ingredients. Bring sauce to a simmer.Cook for about 5 -6 minutes. Taste. Add more sugar or salt and pepper if desired. In a small cup add cornstarch and little water to dissolve, mix. Add to simmering sauce. Stir until thickened. Pour over drained pasta or serve as a gravy with potatoes or rice. Toss to mix.
Separate crescents into triangles. Place one peach quarter at the wide end of each triangle and roll up. Place point side down in sprayed casserole dish. Mix melted butter, sugar and cinnamon and spoon over the rolls. Add lemon lime soda. Bake uncovered at 350 for 45 minutes or until nicely browned. Enjoy with your favorite vanilla ice cream.
Put the kettle on. Spoon custard into microwaveable bowl (or I guess you could use canned rice-pudding if you like it) and Microwave on full until it rises, (keep an eye on it though or you'll need to clean the microwave later :). When it's bubbling near the top of the bowl stop microwave and leave to stand whilst -- Leaving peel on banana, chop it in half. (You might fancy the other half in a minute, but it will otherwise keep ok for a couple of days on the top shelf in the refrigerator -- ( -- although the skin will go black after a day or two - doesn't affect the middle bit at all though.). Peel the half banana & discard peel. Holding banana lengthways in your hand, slice it lengthways right thru. Then rotate it and slice lengthways again so it's quartered into long quarters. Supporting it in your hand and fingers chop it roughly at quarter inches intervals lengthways to end up with lots of hasty cut chunky segments. Disperse the banana bits across the top of the custard. Get a small pot or egg cup and spoon a generous teaspoon of your favourite strawberry jam/jelly into it. Pour on a little of the hot water from the kettle - just enough to make it runny enough to pour like a thick sauce across the top of the banana bits. Pour strawberry sauce across top of bananas and custard and put the bowl back into microwave for about 45 seconds so (probably a bit less with a microwave more powerful than my 18 year old machine :) You don't want to boil it, just hot. Take out and if it seems hot enough pour over a teaspoon or so of granulated sweetener (or sugar) - to taste. Sprinkle cinnamon across the top and serve. Not a lot to it but it's quick, sweet, very tasty and very enjoyable and it's a great way to use up bananas that are too soft and squishy. Plus you won't blow up like a balloon on the caloric load - unless you eat two dozen portions! Note: It won't matter if the bananas are still very fresh as once heated they soften and sweeten a lot.
1. Preheat oven to 375 degrees. 2. In a large mixing bowl, combine all ingredients. Transfer mixture to a 2 Quart casserole dish. Cover and bake for about 1 hour, until all liquid has been absorbed and rice is tender. Very easty to double as I do it all the time.
Preheat oven to 350 degrees Fahrenheit. Spray a baking dish with cooking spray. Cut spaghetti squash in half and remove seeds. Place cut side down on baking sheet. Bake for 30 minutes or until a knife can be inserted easily into squash. Remove from oven and cool slightly until it can be handled easily. Meanwhile heat olive oil in a skillet over medium heat. Cook onion, stirring constantly until fragrant. Stir in tomatoes and cook until tomatoes are warmed. Shred spaghetti squash with a fork and place in a large bowl. Toss squash with tomatoes, feta cheese, olives and basil. Serve warm.
Cook macaroni as directed on package. While macaroni is cooking, brown ground beef, garlic, and onions in a large skillet sprayed with oil. Drain. When ground beef is cooked, add remaining ingredients and cook until heated through. Serve with cheese and sour cream if desired.
In a large skillet, heat oil over medium high heat and brown roast on all sides. In the bottom of your crock pot, place the sliced onions first, then the browned roast. Mix the remaining ingredients in a bowl and pour over roast, cover and cook on low for 6 to 8 hours or until meat is fork tender and falls apart easily. Pour the cooking juices into a sauce pan and simmer on the stove until reduced, about 10 minutes. Serve sauce over the top of the roast.