HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 325 degrees F. In a large bowl, beat together the eggs and sugar until very thick; the batter should fall from the beaters in a thick ribbon. While you're beating the eggs and sugar, heat the milk and butter in a small saucepan to just simmering. Add the hot milk to the egg mixture in a slow, steady stream as you continue beating. In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients, stirring just until they're combined. Pour the batter into a 12-cup muffin pan. Bake for 32 minutes or until the cupcakes are a deep golden brown. Serve as-is, frosted, or topped with fruit.
Set the oven to 400°F Cut the squash into chunks, and mix in a roasting tin with the onion wedges and all but 2 of the cloves of garlic. Sprinkle in 1tbsp of the oil, mix well and season. Roast for 15 minutes. Peel and crush the other two cloves of garlic and mix with the maple syrup, mustard and the rest of the oil. Add the zucchini and thyme to the squash in the roasting tin and place the chicken legs on top. Brush these with the maple syrup glaze. Roast for 50 mins - 1 hr until chicken is well-cooked and the vegetables are tender.
Preheat oven to 350*. Grease 15 1/2x 10 1/2 x 1" pan.jelly roll pan. Set aside. Prepare cake mi following package directions for original recipe. Pour into prepared pan. Bake at 350* for 20-25 minutes or until toothpick inserted in center comes out clean. FOR FROSTING:. place butter, milk, cocoa in medium saucepan. Stir on low heat until butter is melted. Add powdered sugar and vanilla extract, stirring until smooth. Stir in pecans. Pour over warm cake. Cool completely.
Preheat the oven to 325°. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2 inch round cake pan and line the bottom with parchment paper. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly. Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan. Prepare a water bath for the cake by placing the cake pan in a larger pan and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water. Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper. To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover. There will be some ganache left over. Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
Put 3 tbsp. of light butter in a large saute pan over medium-high heat. After a minute, put in minced garlic cloves Add 1 cup of white wine then add all of the mushrooms and saute for 3-4 minutes Start to boil the water for the pasta. Add cubed ham and peas to the saute pan then add the remaining 1 cup of white wine and saute for 3-4 minutes Put your pasta in the boiling water. To the saute pan, add 3/4 pint of half & half, then lower the temperature to low-medium heat (so that it doesn't bubble) After 2-3 minutes, add corn starch one tbsp. at a time and stir-the sauce will slowly thicken over 3 to 4 minutes Salt and pepper to taste, serve over the pasta, sprinkle with parmesan cheese, enjoy!
Saute garlic in 1 Tbsp olive oil until lightly brown then set garlic aside. Cut chicken into bite-size pieces. Cook chicken, and onion in same skillet with remaining olive oil until chicken is white throughout, seasoning with salt and pepper as preferred. Add tomato paste, cooked garlic and mix well. Add crushed tomatoes, basil, pepper and water and mix well. Bring to boil, then lower to a simmer and covering sauce with a lid for an hour. Stir occasionally and season with salt and pepper as desired. This is a good time to get ready for the pasta. Set a large pot of water up to boil the pasta in and set temp on high. You want the water to be boiling and it takes awhile. During last fifteen minutes or so of cooking the marinara sauce, add the squash. At this start to cook pasta according to directions on package. In large bowl, pour sauce over cooked pasta and mix well. Sprinkle parmesan or asiago cheese on top and serve!
Heat large non-stick skillet over medium heat; add olive oil. Add the chopped sweet onion; cook until light brown. Add the diced tomato, shredded cabbage and crab meat; stir. Meanwhile, beat the eggs together with the milk and salt. Add the beaten egg mixture to the skillet. Stir and cook until the eggs are done, cooked and seasoned with 1 Tablespoon Ranch dressing. Heat the tortillas in a skillet; fill with the cooked crab meat. Pour the remaining Ranch dressing on top.
Melt jelly and mustard together over low heat, stirring occasionally. Boil hot dogs for a minute or two; drain and add them to jelly mixture. slowly let mixture come to a boil. Cool and refrigerate until time to serve, then reheat before serving. These are better if made a few days ahead and reheated.
In a small bowl, whisk mayonnaise with sour cream, 2 tablespoons jalapeno peppers, Dijon, 1 tablespoon sugar, lemon juice and salt. In a large bowl, toss cabbage with pineapple and onions until mixed. Stir in mayonnaise mixture. Taste and if pineapple seems too tart, sprinkle salad with remaining sugar and stir. Taste again and stir in remaining jalapenos for a hotter taste. Serve immediately or cover and refrigerate for up to 1 day.
Wash veggies and cut into large slices. Brush the veggies and chicken with olive oil and grill until chicken is almost done and veggies are crisp-tender. Preheat oven to 350. In a medium bowl, mix together ricotta, egg, parsley, garlic and romano cheese. Cover bottom of 13x9 lazagna pan with about 1 cup of sauce, add pasta, spoon cheese mixture over pasta (kind of mix it in a tiny bit- I sort of poke it down between the pasta a little), top with veggies and chicken. Top with remaining sauce (shake it a litlle so the sauce runs down between everything), cover with foil and bake for 30 minutes. Remove foil, spread mozzarella over top and bake for 15 minutes more or until cheese is bubbly and starting to brown.
Blend all ingredients in a blender for a few seconds, until well mixed. Pour mixture into a 10" greased pie plate. Bake at 350 degrees Fahrenheit for 1 hour or until centre tests firm. Then flour will settle to form crust, the coconut forms the topping, the centre is an egg custard filling.
Preheat oven to 400°F. Stir flour, baking powder and salt together. In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture. In a measuring jug, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil. Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries. Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test. I have no idea how long these take in a 12-cup pan.
Preheat oven to 350°F. If no-bake or no-boil fresh noodles are used, no preparation of noodles is required. If you use standard dry lasagna noodles, boil and drain, then rinse with cold water. Heat olive oil in large skillet over medium-high heat. Add onions, saute until onions are opaque and starting to brown. Add freshly minced garlic and 1 tsp fresh minced rosemary. Also add 1/2 of each portion of herbs and spices (1/2 tsp oregano, 1/2 tsp parsley, 1/4 tsp garlic powder, 1/2 tbsp or ground black pepper, 1/2 tsp salt). Saute for 2 minutes. Add ground turkey to pan, mashing and pushing apart meat with the edge of your spatula. Cook until meat has begun to brown. Add 1/2 cup of milk, and simmer on medium-low heat for 5 minutes or until meat is entirely cooked. Mix in 2.5 cups of marinara sauce, reserving 1 cup. Turn off heat. In a medium sized bowl, combine ricotta cheese, 1 cup of shredded parmesan (reserving 2/3 cup), remainder of all herbs and spices (including salt and pepper). Mix with hands or spoon. In the bottom of a standard lasagna pan, spread reserved cup of marinara sauce in a thin, even layer. Place a layer of lasagna noodles lengthwise in pan, slightly overlapping. Spread 1/2 of ricotta mixture in a thin, even layer over noodles. Spoon 1/3 of meat sauce over ricotta mixture. Add another layer of lasagna noodles, and repeat previous step. Add 3rd layer of lasagna noodles, and spread remaining sauce over noodles evenly. Mix remaining mozzarella and parmesan, and spread in a thin layer, completely covering the top of the lasagna. Cover in tin foil, making sure the foil is not touching the cheese (you can use toothpicks to ensure that no cheese sticks to the foil, if you like). Bake for 20 minutes. Remove foil, and bake for another 20 minutes or until the cheese is bubbling and is starting to brown around the edges. Remove from oven and allow to cool for 10-15 minutes before slicing into 8 pieces.
Place tomatillos and jalapeno peppers in a food processor, process 1 minute or until smooth. Heat a large dutch oven coated with a cooking spray over medium-high heat. add pork, brown on all sides. Add 1 cup onion, saute 3 minutes, add garlic and saute 30 seconds stir in cumin and the balance of the items, bring to a boil; reduce heat and stir in tomatillo mixture. Simmer, uncovered for 45 minutes or until pork is tender. .
Mix the flour, salt, and baking powder together in a metal bowl. Add the almond or soy milk to the dry ingredients and mix them until they are well combined.
Mix cheeses and spices together till lump free. Add olives and gently mix till combined. Chill 30 minutes. Use a small cookie scoop and portion out filling. (100 disher). Drop into bread crumbs to coat and gently roll into balls. Place on baking sheet and freeze 20 minutes. Dip balls into beaten eggs a few at a time to coat. Use a fork to lift balls out of eggs and roll in bread crumbs. Freeze for 20 minutes. Repeat rolling in eggs and bread crumbs. Allow to dry for 15 minutes. Fry a few at a time at 350 till deeply browned. Drain on paper towels.
To a medium saucepot, preheated over moderate heat, add about 2 Tbs extra virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour a minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings to your taste. Remove the top from the round loaf and cube. Hollow bottom out to use as serving bowl Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone. The bowl is the best part as it absorbs juices from the dip.
Layer potatoes and onions in casserole, sprinkling flour and fresh parsley between each layer. Heat milk and margarine and season with salt and pepper. Pour sauce over all layers. Bake 1 hour covered at 350°F Remove cover and bake additional 30 minutes.
Warm the cinnamon and the milk in a saucepan - be sure not to boil the milk. Carefully stir in the chocolate until it is melted. Remove from heat. Beat the mixture until it is foamy. Serve and enjoy!
In a large bowl, mix the first 8 ingredients well (using only one 8 oz can of tomato sauce). Spray two baking dishes with favorite cooking spray and create two loaves. Mix remaining one can of tomato sauce with 1/2 cup brown sugar and heat until mixed. Spread all over the meat loaves covering well. Bake for 90 minutes at 350 degrees F.
Cut taro and sweet potato into 1/2" thick slices and steam or boil until tender but still firm. Drain, spread to cool, then cut into chips about 1" x 1/2". Cut pineapple slices into similar size and bacon into 1/2" wide strips (The gammon style bacon is best for this or get bacon ends from a good butcher shop). Heat oil and butter in a heavy frypan and fry taro/sweet potato chips until golden and brown. Remove, drain and place on absorbent towel then keep hot in oven at 200 deg. F. In the same pan saute' pineapple. Then fry bacon until crisp. In a bowl quickly combine the hot chips, pineapple and bacon and toss lightly with green onions. Sprinkle with pepper, salt transfer to serving dish and garnish with lemon slices. Serve immediately.
Take two chocolate wafers and sandwich them together with half a teaspoon of whipped topping. Put an additional half teaspoon on top of the top cookie. Set this stack down on its side on a plate and continue stacking sideways until you have a 14-inch long log. On the outside, frost the remaining whipped topping so that it covers the rest of the cake. Cover with plastic wrap and freeze for about five hours. Take it out and let it thaw in the fridge for 1 hour. Slice it. On the inside, it will be striped. Just like a zebra!
preheat oven to 180 Celsius line a 9 x 13 inch baking dish with baking paper. place all the cake ingredients into a large mixing bowl. using a spoon, mix till well combined. pour mix into baking dish. cook for 30-35 minutes until golden and a skewer comes out clean. cool in dish. ice while still warm. cool completely. keep refrigerated. FOR THE ICING.using an electric mixer, beat together the cheese and butter until well combined. gradually add the icing sugar, milk and vanilla, beating until well combined. spread over the warm cake and sprinkle with some extra coconut and nuts if desired.
Soak the beans overnight in about 4 cups of water. Cook the beans till just soft. (This does take some time)Keep the beans just covered with liquid all the time. You can rinse the beans once during cooking. I don't normally because I rinse in boiling water before I put them on to cook. Mix the cornstarch with the vinegar and add to the beans together with sugar. Add salt and pepper to taste. Cook a few minutes more to thicken the gravy. They may be eaten hot or cold.
Preheat oven to 350 degrees. Lightly grease a muffin tin with cooking spray or vegetable oil. In a large bowl, beat together sugar and egg until light in color. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the center comes out clean. While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.
Soak the chick peas overnight. Drain. Combine beans, onions, garlic, parsley, and hot pepper. Grind twice (Suggested is an electric meat grinder). Add salt, pepper, cumin, and baking powder. Mix thoroughly. When ready to fry the falafel, add baking soda. Shape into patties 1 1/2 inch diameter and 1/2 inch thick. Fry in deep hot oil until light brown and crisp. Serve hot with tomato slices in arabic bread (or pita bread) in the form of a sandwhich. If desired, you can add to the sandwhich tahnia sauce and slices of onions. *The falafel batter can be frozen. Thaw and add baking soda just before frying.
Line a baking sheet with foil and spray with cooking spray. Add one layer of grape or cherry tomatoes, sprinkle with salt and fresh herbs if desired. Roast in a 200° F oven for about 2 hours. Watch carefully through the oven window. Try NOT to open the door as you will let out the heat and increase the cooking time. Tomatoes vary in size so the time is approximate. When they are shriveled and getting dry, remove them and allow them to cool. A little more moisture will evaporate. Return to the oven if you feel they need to cook more. Note the amount of time so that you have it for future reference. Store in a loosely sealed zip top bag in the refrigerator for a few days. Then seal tightly and store in a cool dark place for up to 6 months.
Line a 20 cm diameter cake tin with wax paper. Heat oven to 180°C or 350°F while preparing mixture. Sift together sugar, flour, salt, cocoa. Stir to mix. Add vanilla essence to egg yolks. Stir together. Add baking powder to egg whites. Beat well to a froth. Add boiling water to oil and stir vigorously into dry ingredients. Add in egg yolk mixture and stir. Fold in egg white mixture. Bake at 180°C (350°F) for approximately 30 minutes. For icing: Once cake has cooled down, mix ingredients and ice cake.
Preheat oven to 400°F In a medium bowl combine egg, 1/4 cup of the pasta sauce, the bread crumbs, salt, and pepper. Add ground beef; mix well. Cut mozzarella cheese block into four 2 1/4x3/4x1/2 inch logs or cut each string cheese stick in half crosswise. Wrap a lice of prosciutto around each cheese log. Shape one-fourth of the beef mixture around each cheese log to form a loaf. Flatten the four meat loaves to 1 1/2 inches thick and place in a shallow baking pan. Bake for 20 minutes or until internal temperature registers 160 F on an instant-read thermometer. Meanwhile, prepare fettuccine according to package directions; drain well and keep warm. In a small saucepan heat remaining pasta sauce over medium heat until bubbly. Arrange meat loaves over hot fettuccine. Spoon sauce over top and sprinkle with shredded parmesan cheese.
Place cut up chicken in a pan, coat with season salt, coat with mayonnaise by rubbing gently with your hands. Let marinate 1 hour. Place chicken in a large paper bag along with crushed rice krispie cereal. Shake until coated. Bake on a broiler pan or rack for 45-50 minutes until done.
Pour Kahlua and amaretto over ice. Stir. Terrific twosome.
Brown ground beef in a large skillet. Drain. Add hot water, milk, pasta and "sauce packet" ingredients. Bring to a boil, cover, reduce heat and simmer 12 minutes or until pasta is tender. In the last few minutes of cook time, add cheese, stir and re-cover. When pasta is tender and cheese is melted, remove heat and uncover. Let stand about 5 minutes. Sauce will thicken as it stands. Top with additional cheese if you like.
Remove the crusts from the bread. Dice the bread into 1/4-inch cubes. Place on a cookie sheet and dry out in a very low oven (200F/90C). Pat the shrimp dry and mince in a food processor or blender. Blend in all the remaining ingredients except the oil. With wet hands, shape the shrimp paste into 1-inch balls and roll in the bread cubes. Press the cubes fimrly into the shrimp mixture. Heat the oil in a wok or deep, wide pot to 375 F. Cook the shrimp balls in batches until nicely browned and cooked through (this should only take 4 to 5 minutes). Drain on paper towels. Makes approx. 36 balls. Bonnie Stern Cookbook.
*If oven baking, pre-heat oven to 225C or 450°F. Trim the cauliflower & break into small florets. Boil in salted water for 10-15 minutes or until just tender. Drain in a colander and then place in a buttered ovenproof baking dish. Add the milk, flour and butter to a saucepan. Heat and whisking with a wire whisk continuously until the sauce thickens, boils and is smooth. Allow to simmer for a further 2 minutes. Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning. Cook for further minute stirring well. Pour the sauce over the cauliflower. Mix the remaining cheese, and breadcrumbs, if using, together, sprinkle over the top. Place under a hot grill until golden brown, OR, bake in a pre-heated oven 225C/450F for about 15 to 25 minutes until golden brown and bubbling. Serve immediately.
Add gelatin to 1/4 cup milk in a small bowl and let soften. Heat 1 cup milk to just below the boiling point. Stir in vanilla and chocolate syrup. Taste and add sugar if desired. Whisk in gelatin and milk mixture until gelatin dissolves. Remove from heat and stir in yogurt until smooth. Refrigerate 3-4 hours before serving.
In a large, non-corrosive pan, combine onion, 3/4 of the dill, bay leaves, red pepper flakes, pepper, wine and 3 cups water. Bring liquid to a boil, lower heat and simmer 10 minutes. Strain into a clean pan. (If desired, recipe may be done ahead to this point. Refrigerate broth and mussels). Rinse (do not soak) mussels and remove wire-like beards if visible. Add salt and aquavit to the broth and bring to a boil. Add the mussels, cover and cook over medium-high heat until shells have opened, 3 to 5 minutes. Remove pan from heat and discard mussels whose shells remain closed. Remove remaining mussels from their shells and discard shells. Mix mayonnaise with most of remaining dill (reserving some for garnish) and, if desired, aquavit to taste. Place mayonnaise in a small bowl (or spread on toasted bread). Place bowl on a plate and surround with the mussels, each one (or, depending on size, a pair) speared with a toothpick; or cut each slice of toast into 6 pieces and top each with a mussel. Transfer to a platter, garnish with remaining dill and serve.
Stir all ingredients together in large bowl. Serve cold, with crackers or spread on a slice of bread and broil, open-faced until cheese bubbles.
Carmelized Garlic: Lay each garlic head on its side and cut off approximately one-quarter of the garlic from the root end, exposing the garlic cloves. Brush with olive oil. Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill. Roast in a 325°F oven or on a very low temperature grill, uncovered, until light brown, about 10 minutes. Cover with a 12-inch square of aluminum foil and roast 8 to 10 minutes longer, or until creamy. Allow garlic to cool and remove cloves from head. Crush garlic cloves with flat of a knife to puree. Add 1/3 of garlic puree to marinade for chicken strips. Serve remaining puree on the side. For chicken: In shallow 2-quart bowl, mix chicken strips with olive oil, lemon juice, Carmelized Garlic, rosemary, hot sauce and pepper until well blended. Marinate in the refrigerator for 2 hours. Preheat the grill to high. Place the chicken in a grill basket in a single layer. Place the basket on the grill and cook chicken for 2 to 3 minutes. Turn and cook for 2 minutes, or until done. Serve with Carmelized Garlic and a dipping sauce such as Memphis-Style Barbecue Sauce (recipe #33814 here on Zaar).
Whisk all dressing ingredient together in a nonreactive mixing bowl. Evenly divide mixed greens in bowls and top with bleu cheese, walnuts, dried cranberries, and pears. Top with whisked dressing.
chop up warmed chicken strips into thirds. lay on tortilla then top with cheese, lettuce, and ranch. wrap up in tortilla, cut diagonally ENJOY.
Flatten chicken to 1/2 inch thickness. In a large resealable plastic bag, combine 1/4 cup flour, salt, and pepper. Add chicken 1 piece at a time, shake to coat. In a large nonstick skillet over medium heat cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm. Add 1/3 cup broth, to the pan, stirring to loosen browned bits, and bring to a boil. Add mushrooms, cook and stir 3-5 minutes or untrl tender. Combine the remaining flour and broth until smooth, and stir into the mushroom mixture. Bring to a boil, cook and stir for 2 minutes, or until thickened. Stir in lemon juice. Serve with chicken.