HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375°F Lightly butter of spray the bottom and sides of a 9 inch loaf pan. place the butter and sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 minute or until the sugar is completely mixed into the butter. Add the eggs and mix for 1 minute, or until the batter is smooth. Add the bananas and mix for 1 minute or until no large chunks remain. The batter will be lumpy but the pieces of banana should all be 1/2 inch or smaller. Add the baking soda and salt and mix on low speed for 1 minute or until combined. Add the flour and mix on low speed for 1 minute, scraping the sides of the bowl occasionally, until all of the flour is incorporated. Stir in walnuts. (optional). Pour the batter into the loaf pan and bake for 15 minutes. Reduce the oven heat to 350 F and bake for 45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove the bread from the pan and place it on a cooling rack. (If you let the bread cool in the pan the bottom will become soggy.).
Cream together sugar and butter until light and fluffy. Add egg; beat well. Stir in carrots. Sift together dry ingredients in a separate bowl, then stir into carrot mixture. Add vanilla and lemon extracts. Drop dough by teaspoonfuls onto lightly Pam-sprayed cookie sheets. Bake in 375* oven for 15 minutes or till light golden brown along edges.
Thaw the frozen puff pastry by placing it in room temperature for 30 minutes. Preheat the oven to 400°F. Once thawed, unfold the pastry on a lightly floured surface and cut it into 3 strips along the fold mark. Cut each of the 3 strips into 4 rectangles; you will have a total of 12 same sized rectangles. Place the pastry rectangles on a baking sheet about an inch apart and bake in the preheated oven for about 15 minutes or until the pastry is puffed and golden brown. Remove the baking sheet from the oven and let the pastry cool. In the meantime, make the vanilla pudding according to the package directions using the cold milk. Fold in the whipped cream into the set vanilla pudding. Now break apart each pastry rectangle into 2 layers - top and bottom; you now have 24 rectangles. Keep aside 8 top layers. Line up 8 bottom parts and spoon 1/2 of the vanilla mixture on them, dividing equally between the 8 pastries. Top with strawberry slices and another piece of pastry. Repeat with the remaining vanilla mixture and strawberry slices. Top with the reserved pastry tops. Garnish with a few slices of strawberry and a dusting of powdered sugar. Either serve immediately or the patries can be refrigerated for upto 3 hours. Note that the preparation time does not include time to thaw the pastry.
Rinse a loaf tin with cold water, drain and place in freezer until required and turn freezer to coldest setting. place 2 of the eggs in a mixing bowl, stiff in half the icing sugar and half the vanilla essence or vanilla sugar then whisk the mixture for about 5 minutes with a hand-held electric mixer until pale and creamy. Whip half the cream with 1 tablespoon of the remaining icing sugar until stiff. fold the cream into egg mixture lightly but thoroughly and spread into loaf tin. cover and freeze for 2 hours. break chocolates into squares and place in a microwave safe dish and let it melt. whisk milk with molten chocolate and stir well till its a smooth mix. In a bowl, whisk remaining eggs with 3 tablespoons of remaining icing sugarand remaining vanilla essence or vanilla sugar until pale and creamy mix. stir in chocolate mixture. whip remaining cream with rest of icing sugar till stiff .fold it to the chocolate mixture lightly but thoroughly then spread on partailly frozen ice cream in tin. using a fork in a spiral action,whirl both mixtures together, smooth surface. cover and freeze. after 6-7 hours turn freezer to its normal setting. serve in slices.
In large saucepan, combine soup and dip. Add cheese, stirring over medium heat until cheese melts. Keep warm. Serve with cubes of French bread or asssorted veggies.
Preheat oven to 350. Wipe mushrooms with moist paper towel and grate. Chop Onion. Saute together and then take out of pan to drain on paper towel until ready for them. Put oats in bowl. Add all of the seasonings and the mushrooms and onions. Add soy sauce. Add grated cheese and eggs and mix well. Let stand aboout 30 minutes before making patties. While waiting: In a bowl, mix the mushroom soup, sour cream Mix well. add some of the water to make it so its not too thick. When the patty mixture done sitting, make patties with your hands, (not too thick) and brown them well on both sides.(be careful not to have the heat too high because the cheese in it will burn) Don't make them too big, about the size of a small hamburger patty). Place in a large casserole dish that has been sprayed with non-stick spray and cover them evenly with the "mushroom gravy" mixture. Bake at 350 for about 30 minutes.
Sift wholemeal flour,flour,soda and baking powder into a bowl.Return husks left in the sifter to flour in the bowl.Cut butter into flour mixture until it resembles bread crumbs.Stir in the sugar and yoghurt.Add sufficient milk to mix to a soft dough.Lightly dust an oven try with flour.Press scone dough out to a 20cm round.Mark into 8 wedges.Brush top with milk.Bake at 220*C/425*F for 10 minutes or untill pale golden.
Preheat oven to 350 F degrees. Spoon flour into measuring cup and level. In bowl, mix flour and brown sugar. Cut in butter until mixture looks like coarse crumbs. Stir in coconut and almonds. Sprinkle in ungreased 13x9 pan and even out. Bake for 20 minutes or until golden brown, stirring a couple of times while baking. Take out 1/2 cup of crumbs to use for topping, and press the rest into the bottom of the pan. For topping: In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream. Add milk and pudding mix, beat on high speed for 2 minutes until slightly thickened. Stir in pineapple and rum. Pour mixture over cooled crust. Sprinkle with crumbs. You may add a few toasted almonds if you like. Cover and refrigerate for at least 6 hours before serving.
Preheat oven to 400 degrees Fahrenheit. Drain the berries and reserve the syrup from one can. Stir the syrup in to the combined mixture of the cornstarch and half of the sugar. Cook over medium heat, stirring constantly until thickened (it will thicken quickly). Remove from heat. Gently stir in remaining sugar, blueberries, and lemon juice. Let stand while preparing pastry. Line a 9-inch pie pan with pastry and fill with the filling. Dot with butter or margarine. Adjust top crust on pie, cuttin slits for the steam to escape, and seal; I recommend adding some sugar over the top after sealing. Bake for 30 minutes or until filling is bubbly and crust is brown.
Preheat oven to 350°F Grease and flour 2 9-inch cake pans. In bowl, combine flour, baking powder, and salt with a wire whisk. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans. Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting. For a 9 x 13 pan - Baked at 350 degrees F. for 30 to 38 minutes.
In a resealable plastic bag, combine flour, salt and pepper. Add steaks and shake to coat. In a skillet, brown steaks on both sides in oil. Set aside and keep warm. Add onion, potatoes, green beans, mushrooms and soup to skillet. Return steaks to skillet. Cover and simmer for 15 minutes or until meat is tender.
Spray interior of slow cooker with nonstick cooking spray,. Spoon apples and their juice into slow cooker, spreading evenly over the bottom. Sprinkle with dry spice cake mix. Pour melted butter over dry mix. Top with chopped pecans. Cook on Low 3 to 5 hours, or until a toothpick inserted into topping comes out dry. Serve warm from cooker.
In a small saucepan, stir milk and sugar or honey together. Heat milk-sugar mix on med-high heat until bubbles apear on the outer edge. Stir in the ghee and tortilla pieces. Mix often until milk is evaporated but the fet-ta is not dry. Adjust taste by adding more sugar and/or semn if necessary. Spoon feta in a bowl, make a well and add semn in the middle and honey if desired. Enjoy!
In a blender combine water and apples and puree. You will need to do this in batches. Measure 5 cups of the puree and pour into a large stainless or enamel pot. Add the sugar, spices and lemon juice. Place on high heat, stirring constantly until a full boil is reached. Boil hard for 1 minute. Remove from heat, stir in pectin, skim off foam and ladle into jars, leaving 1/2 inch head space. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet. Adjust times for higher levels.
Scones: Sift the flour, sugar, baking powder and spices into a bowl and set aside. Whisk together the pumpkin puree, egg and heavy cream and set aside. Add the cold cubed butter to the dry ingredients and mix together with your fingertips until the butter is pea-sized. Add the wet ingredients and mix until just combined, making sure not to overwork the dough. On a work surface, pat the dough into a circle about 2 inches thick and cut out six equal wedges. Place on a baking sheet covered with parchment and brush the tops with heavy cream. Bake in a 350 degree oven for about 20 minutes, turning once during baking. Cool on a wire rack. Once the scones are cool, ice the scones with the vanilla icing first, then drizzle the cinnamon icing on top. Scones are best enjoyed fresh baked but will keep in an airtight container at room temperature for up to 3 days. Icing: Mix together sugar, milk and vanilla until smooth. Reserve a 1/4 of the icing, mix with cinnamon powder and set aside. Ice the scones with a layer of the vanilla icing first, then drizzle the cinnamon icing on top.
Place ginger beer, lemonade and bitters in a jug. Place lemon, mint and ice in a 2L serving jug. Pour over the ginger-beer mixture to serve.
In a large dutch oven, or 16 quart stock pan, combine all of the ingredients except the beef. Stir well, until all of the spices are well mixed. Turn heat on to medium, and add the beef, and stir. Turn the heat to low, and let simmer for approximately 30 minutes, stirring occasionally to keep from sticking to the pan. Chili will thicken as it stands. Serve with cheddar cheese on top, and with cornbread. Also great on hot dogs for chili dogs, or with Frito Pie.
Heat 2 tablespoons oil in a large skillet over med/high heat. Saute the tenderloin chunks quickly for about 5 minutes(watching them closely to not burn the outsides of the meat) to get some color on them. This will get rid of a little fat and liquid from the meat as well. With a slotted spoon, scoop out the meat and place in your slow cooker, discard any fat or liquid from the meat cooking. Add the mushrooms, leeks, carrots, water chestnuts, and garlic to your slow cooker also. In a medium sized bowl, whisk together the orange marmalade, chili sauce, hoisin sauce, dry sherry, soy sauce, and crushed red pepper. Pour sauce mixture over the ingredients in the slow cooker, and stir to coat everything well. Cover with lid, put your slow cooker on High and cook for 2 1/2 hours. After 2 1/2 hours, mix the cornstarch and water in a small cup until smooth, and add it to the mixture in your slow cooker. Stir for a couple minutes, until you see the sauce thicken slightly, then close lid again and let cook on High for another 30 minutes.
Wrap filets with bacon. Preaheat grill to 350 degrees. Season with dry ingredients on both sides. Mix beer and 1/3 cup worchstire sauce. Add 1 tablespoons of each dry ingredient to beer sauce. Put steaks on grill approximately 7 minutes or desired doneness. Pour beer mixture over steak throughout cooking.
Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to large bowl. Reserve water in pot. Combine 2 cups beans, 1 cup chopped basil and garlic in processor. Using on/off turns, process until beans are coarsely chopped. Transfer mixture to bowl with whole beans. Add remaining 1 cup basil, olive oil and fresh lemon juice. Stir to blend. Season bean mixture to taste with salt and pepper. Meanwhile, cook pasta in same pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to pot. Stir 1/4 cup reserved cooking liquid into bean mixture. Add to pasta. Add 1/3 cup grated pecorino Romano cheese and enough remaining cooking liquid to moisten. Season pasta to taste with salt and pepper and serve.
Heat oven to 350°. Grease 2 loaf pans. Cream butter and sugar. Beat in eggs and vanilla. Mix flour, baking soda and salt. Add to creamed mixture alternately with bananas. Stir in coconut, almonds, cherries and dates. Pour into pans. Bake for 55 minutes, until pick comes out clean. Cool for 15 minutes before removing from pans.
Preheat the oven to 325'. To the remaining batter add eggs, baking powder, oil, baking soda, milk, vanilla, 1 cup sugar, flour, salt, pudding, 2 tsp cinnamon and apples. Note: It is easier to mix if you combine the dry ingredients (except for sugar and pudding) in another bowl then add it slowly to the batter. Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix 1/2 cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well. Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter. Bake for approximately 1 hour (until toothpick comes out clean.) Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.
Heat grill. In small bowl, combine all salsa ingredients; mix well. Set aside. When ready to grill, place ham on grill over medium coals or gas. Cook 10 to 20 minutes until thoroughly heated, turning 2 or 3 times. Serve with salsa.
Mix together flour, butter, brown sugar, then add nuts and mix. Press into bottom of greased 9x13" pan, reserving a little for sprinkling over the top. Melt caramels mixed with condensed milk in the top of a double boiler. Pour this mixture over crust layer. Beat together cream cheese, sugar, eggs and vanilla and spread over caramel mixture. Sprinkle with reserved crumb topping. Bake at 350° for 35 minutes. Cool completely and refrigerate.
Preheat oven to 375 degrees. Brown beef and drain well. Mix beef, mushrooms, and 1/2 of the onions. Toss together and place in a greased 2 1/2 quart cassreole. Bring undiluted soup to a boil and stir in 1/2 cup sour cream. Pour over meat. Seperate dough into 10 biscuits. Cut each one in half, making 20 pieces. Arrange biscuits on top of soup around edges. of casserole, (1 inch from sides) cut side down. Sprinkle with remaining onions in center. Mix topping ingredients. Pour over biscuits. Bake at 375 for 25 to 30 minutes until golden brown.
Place flour and butter in a food processor and process until mixture resembles coarse breadcrumbs. Add icing sugar, oil, egg yolk and 1 1/2 to 2 tablespoon cold water and process until mixture just forms a ball. Turn out onto a lightly floured surface, knead lightly and shape into a disc and roll out to a 25cm round and ease into a 2cm deep 23cm loose base flan pan and trim edges and lightly prick base with a fork and chill for 10 minutes. Preheat oven to 190C to 170c fan force and place pan on a baking tray and line pastry with baking paper and fill with pastry weights, rice or dried beans and bake for 15 minutes and then remove paper and weights and bake for another 5 minutes or until pale golden in colour. Meanwhile, to make filling, whisk eggs and eggwhites until well combines. Sift icing sugar into a bowl and then gradually whisk in egg and stir in lemon rind and juice. Strain through a fine sieve and add sour cream and whisk until smooth. Carefully pour into warm pastry case. Reduce oven to 150c or 130c fan forced and bake tart for 25 to 30 minutes until just set and still wobbly in centre. Cool for 1 hour and dust with extra icing sugar. Serve chilled or at room temperature.
Divide the mozzarella into four equal portions. Wrap one slice of prosciutto (or more if needed)around each portion of mozzarella making sure it is well covered and secure with toothpicks. Season all the parcels with pepper. Heat olive oil in a shallow non stick frying pan. Add the mozzarella parcels and pan fry until the prosciutto is starting to brown and go slighly crispy and the cheese starts to melt. Dress salad leaves in the balsamic vinegar, tossing well to distibute evenly. Arrange salad on a plate and top with parcels. Serve with chutney or fruit sauce.
Stir together ginger, soy sauce, hot pepper sauce and garlic. Add to chicken and refrigerate unitl ready to use. Saute onions, red peppers and celery in hot oil for 3-4 minutes. Add chicken stock, 1 tsp soy sauce, broccoli and bean sprouts. Cook another 4 minutes. Stir in seasonned chicken and cooked rice. Stir fry until piping hot. Serve.
Heat oven to 400°. Put the tomatillos, garlic and peppers on a baking sheet. Drizzle with the olive oil, season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15-20 minutes. Remove from oven and place the tomatillos in a food processor. Squeeze the garlic cloves in the food processor. Peel, seed the peppers and place in the food processor. Add onions, juice of lemon and lime to the veggies. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper.
Grease a 600 ml (1 pint) pudding basin. Mix together the dry ingredients. Add the egg and sufficient milk to produce a smooth dropping consistency. Place the mixture into prepared pudding basin. Cover with pleated greaseproof paper and foil and steam for about 11/2 hours. Turn out and serve hot with custard or syrup.
Mince the vegetables. In a large bowl, mix together the mayonnaise, vinegar, milk, salt, pepper, Tabasco, and Cajun seasoning. Toss the coleslaw and vegetables in the dressing. Refrigerate for 2 hours before serving.
Mix flour and baking powder. Add water to make a soft dough. Pat dough out on a sheet of plastic wrap to about 1/2" thick. Heat up about 1/4" of oil or lard to medium heat in a cast iron or non stick pan. Cut dough into about 9 biscuits. Fry on one side until brown. Flip and cook about 2-3 minutes more. Test for doneness by flaking the side of a biscuit with a fork. If it seems dry inside it is done. Serve with butter and jam. Can also be napped with gravy and served with stewed hamburger and onions.
Remove skin and bone from the salmon. Cut into bite-sized chunks. Lightly season the salmon with salt and pepper. Sprinkle flour over the seasoned salmon. Cut stems off the enoki and shimeji mushrooms. Cook them for 1-2 minutes in boiling water. In a large frying pan, grease a skillet with vegetable oil and saute the salmon. Mix the cooked salmon, mushrooms, parsley and pre-mixed dressing.
1 bottle champagne Fruity ice cream dessert, as desired Directions: In heavy frying pan,on medium heat setting, brown meat on both sides, at the same time sauteing the onions and garlic.When onions start turning dark, add 2 tbs red wine, continue cooking and reducing wine liquid. Repeat this procedure 4 more times. (Use about 250-300 ml red wine) The last addition of red wine is reduced by only one half, then add the creme fraiche or heavy cream, stirring frequently to avoid lumps. Reduce heat to low and let simmer, adding clear broth. Add pepper and salt to taste. Don't overdo it. When the Rahm (cream) has been reduced and is fairly thick, add the sliced mushrooms. Turn off heat and remove pan. (Adding the mushrooms thins the Rahm, so be sure that the Rahm was thick prior to adding mushrooms). Stir well, cover pan and let rest for a couple of minutes. Serve over rice and with a tomato salad, or over noodles and a tossed green salad. To finish the successful meal, enjoy an ice sorbet and a glass of champagne.
In saucepan combine corn syrup, brown sugar, and butter. Melt until smooth and bubbly. Spread on 11 x 17-inch glass baking dish. Overlap bread like dominoes on the syrup. In large bowl combine eggs, milk, cream, sugar, vanilla and salt. Pour over bread. Refrigerate overnight. Bake at 350 degrees, covered, for 50 to 55 minutes, uncovering last 10 minutes. The toast should be puffy and golden. Cut into 8 or 10 pieces and invert to serve. Top each piece with two Tablespoons sour cream and accompany with fresh berries or a cranberry or raspberry sauce.
Preheat oven to 325°F. Lightly coat a 9-inch springform pan with cooking spray. Crush cookies; sprinkle evenly over bottom of pan. Using an electric mixer, in a large bowl, beat together cream cheeses on lowest speed until well-blended. In a small bowl, combine sugar and flour; add to cream cheese mixture and beat until smooth. In a food processor or blender, puree cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture; beat until smooth. Add egg whites; beat until well-blended. Stir in 1/2 cup chocolate chips. Pour batter into prepared pan and sprinkle with remaining chocolate chips. Bake until cheesecake puffs and center is almost set, about 60 minutes. Transfer to a wire rack and cool completely. Run a knife around sides of pan to loosen; release pan sides. Cover and chill overnight. Cut into 12 slices and serve. Yields 1 slice per serving.
Put potatoes in a saucepan and just cover with water. Boil covered until nearly tender, around 10-15 minutes. Add carrots, cook another 5 minutes. Add snow peas and beans. Cook 3 minutes longer or until veggies are tender. Drain. Dissolve flour in milk, stir into vegetables until thickened. Add salt, pepper and butter.
Preheat oven to 450 degrees. Cut 4 bananas into 2-inch pieces; halve each piece lengthwise. Mash remaining bananas to equal 1/2 cup. Sift together flour and next 4 ingredients in a large bowl; add mashed bananas and peanuts. Grate butter over flour mixture, using large holes of a box grater. Cut butter into flour mixture with a pastry blender or fork until crumbly. Add buttermilk, stirring just until mixture is slightly moistened. Turn dough out onto a heavily floured surface; shape into a ball. Pat into a 1/2-inch thick circle. Cut with a floured 3-inch round cutter, and place biscuits 1 inch apart on a lightly greased baking sheet. Bake for 10-12 minutes or until golden. Meanwhile, make Peanut Butter Spread-stir together the peanut butter, powdered sugar, milk, and vanilla in a microwave-safe bowl. Microwave at HIGH at 30-second intervals until softened; stir until smooth. Split warm biscuits; spread bottom halves of biscuits with Peanut Butter Spread. Top each with 2 bacon pieces and 2 banana slices. Cover with biscuit tops.
Dressing: To make the dressing sauce, simply mix all the ingredients together. Black Rice: Cook as per the instructions on the packet. Usually 25-30 minutes. Prawns: Poach the prawns for 5 minutes in some simmering salted water to which you have added the juice of half a lemon. Cook the prawns until they are JUST cooked through but still very tender. Let both the rice and the prawns cool. Then give the dressing sauce a quick stir and spoon some over the rice, fork this through. Then tumble the prawns on top, spooning a little the remainder of the sauce over. Serves 2 as a main dish and 4 as a starter.
Combine first 5 ingredients in a large shallow container; add steaks. Cover and marinate 3 hours in refrigerater turning occasionally. Remove steaks from marinade. Grill over hot coals 5 to 7 minutes on each side or until desired doneness.