HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Butter a 10-cup Bundt pan. Sift the 2 1/2 cups flour, the baking powder, and salt together in a bowl. Using an electric mixer with beaters or paddle attachment, cream the butter, sugar, and lemon zest together on med-high speed for 3-5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil. Stir in the flour mixture in 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture; the batter will be very thick. Toss the rhubarb with the 2 T flour and fold half of the rhubarb into the batter. Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top. Bake for 30 minutes, then rotate pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched. Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan. Glaze-whisk the powdered sugar, lemon juice, and butter together. The mixture should be thick; if not, whisk in another tablespoon or two of powdered sugar. Spread glaze over the cake as soon as you remove the cake from the pan. Store-covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.
For marinade: Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in a large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes. Combine black bean sauce, hot chili paste, ginger and garlic; set aside. Combine remaining 3 teaspoons cornstarch, remaining 2 teaspoons soy sauce, chicken broth and oyster sauce in a small bowl; mix well. Set aside. Peel onion, cut into 8 wedges. Separate wedges; set aside. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken; stir-fry until cooked through, about 3 minutes. Remove chicken from wok; set aside. Heat remaining 1 tablespoon vegetable oil in wok. Add onion and asparagus; stir-fry 30 seconds. Add water and cover. Cook, stirring occasionally, until asparagus is crisp-tender, about two minutes. Return chicken to wok. Stir chicken broth mixture; add to wok with black bean mixture. Cook until sauce boils and thickens, stirring occasionally. Serve over or with rice.
Combine the first 8 ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. Bake, uncovered at 350 degrees for 2 1/4 to 2 3/4 hours or until a meat thermometer reads 160-170 degrees. Let stand 10 minutes before slicing.
Put potatoes in a pan of cold, salted water, bring to a boil and simmer 12-15 minutes or until tender. Drain well and pass through a ricer or sieve set over a bowl. Add egg yolk, cheese, and lots of seasoning to the potato and beat inches. Divide into 8 equal balls and flatten into little cakes. Tip the seasoned flour onto a plate and coat the potato cakes in the flour. Add oil to a large frying pan (it should cover the base - you may need to add more than stated) and set over a medium heat. Fry potato cakes in batches for 2 minutes each side until golden and hot throughout. Drain on kitchen paper. Increase heat and fry capers until really crisp, but for no more than a minute. Drain on kitchen paper. Lift the cakes onto warm plates, scatter with capers and serve with salsa verde and lemon wedges.
In a blender or food processor, combine the soy sauce, honey, vinegar, sesame oil, garlic and ginger; blend until the mixture is smooth. Trim the tips off the wings and remove any excess skin or fat. Place trimmed wings in a heavy-duty zip-top plastic bag and add the mixture from the blender; marinate, refrigerated, for at least 2 hours or overnight. Preheat oven to 425 degrees F. and arrange wings on a rack over a baking pan. Sprinkle with half of the sesame seeds and bake for 20 minutes, basting with a bit of marinade after 10 minutes; turn wings over, baste with the remaining marinade and sprinkle with the remaining sesame seeds. Continue baking for another 25 minutes or until browned and sizzling. If you prefer crisper wings, pop wings under the broiler for a minute or two.
cook pasta as directed on box. ** make sure everything is well drained. ** make sure onion and green pepper are diced very small (I run it thru a food processor because you can make it smaller than you can with your hands). mix everything together in large bowl (easiest to mix with your hands). refridgerate for 24 hours before serving.
Combine 1st 3 ingredients and spread in 9x13" pan and bake at 325 degrees for about 10 min, set aside to cool. Mix next 5 ingredients (dry ingredients) and set aside. Next mix the last 4 ingredients (wet) till well blended and then add dry ingredients, blend well. Spread over crust and bake at 325 degrees for 75 min till toothpick inserted comes out clean.
Melt butter in a large saucepan. Add sausage and saute 5 minutes. Stir in flour and cook 2-3 minutes. Whisk in milk and cook, stirring constantly, 5 minutes or until sauce thickens. Remove from heat and stir in canned veggies, diced turkey and salt and pepepr. Pour into a lightly buttered pie plate. Roll out (or unfold) pie curst to fit over pie plate. Place pie crust over pie plate, trimming to fit. Crimp edges and cut steam slits in top. Bake at 400 for 20 minutes or until crust is golden.
Bring a large pot of light salted water to a boil for cooking the penne. Stir together the ricotta, 1/4 cup of the parmesan, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth. Add the penne to the boiling water and cook, stirring occasionally for 4 minutes. Add the asparagus and cook until the penne is al dente (Do not overcook penne) and the asparagus is tender, 4 to 5 minutes longer. Reserve 1/3 cup of the pasta cooking water. Drain the pasta and asparagus and place in a large bowl. Add 1/3 cup of the reserved pasta cooking water to the ricotta mixture, whisking until smooth. Toss the pasta with the ricotta sauce. Pass the remaining parmesan separately. One serving is 11/2 cups. VARIATION: Penne with Spinach, Ricotta, and Lemon. In step 3 omit the asparagus; cook the penne for 8 to10 minutes. While the penne is cooking, cook one 10 ounce (300-gram) package of frozen spinach according to package directions. In step 4 Toss the penne with the ricotta sauce and spinach.
Keep your asparagus warm. Saute the shallot and garlic in the oil, low heat, until the the garlic turns golden about 10 minutes. Whisk the lemon juice& wine together and add to the sauted shallot & garlic, add pepper. Pour over steamed asparagus& serve.
Preheat oven to 300°F. In a medium bowl combine flour, soda and cocoa powder. Mix well with a wire whisk and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips and blend at low speed just until combined. Do not overmix. Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 21-23 minutes. Transfer cookies with a spatula to a cool surface.
Preheat oven to 350. Grease and flour 12 cup bundt or 10 inch tube pan. Combine cake mix, pudding mix, eggs, 1/2 c nectar, 1/2 c rum, oil, and raisins in large bowl. Blend well, then beat at medium mixer speed 2 minutes. Turn into prepared pan. Bake 55 to 60 minutes or until cake tests done. Cool in pan 15 minutes. Meanwhile, combine remaining nectar and sugar in saucepan. Bring to a boil, boil 5 minutes, stirring constantly. Remove from stove and stir in remaining rum. Remove cake from pan to serving plate. Prick top and sides. Slowly, spoon and brush syrup over warm cake. ENJOY!
Preheat oven to 400°F. Cream half the mascarpone with the egg yolks, 1 Tbs. Maraschino juice and lemon zest. Generously butter six 3-inch Ramekins and sprinkle with sugar. Tap out the excess. Place a round of buttered parchment in the bottom of each. Cut 12 rounds of Broche bread, the same size as the ramekins. And moisten with the cream. Place 1 round in the bottom of each and spread with the mascarpone egg mixture. Top each with another Bread circle and bake for 15 minutes. Meanwhile put the remaining cheese milk and remaining maraschino juice into a bowl .stirring well into a sauce consistency. Stir in the jam. Spoon this sauce onto six plates. Unmold the warm puddings onto the plates. dust with powdered sugar and sprinkle with the apricots.
Heat wok-add peanut oil. Add onion& celery; cook for 2 minute. Add chicken breasts, reserved water from chestnuts. Cook 2-3 minute. Add carrots, chestnuts& 1/2 cup water. Cook till tender, then ad 2 c water, soya sauce& bag of noodles on top. Boil for 3-4 min, then stir, serve immediately.
Preheat oven to 350°F. Butter 9 1/4x5 1/4x3-inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar. Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely. (Can be made 2 days ahead. Wrap and store at room temperature.).
Fry bacon until crisp; remove and cook onion in bacon fat until translucent. Add tomatoes and rice; mix well, cover and heat to boiling point. Lower heat and simmer 20 minutes, stirring occasionally with a fork to prevent sticking. Set in a warm place where there is no danger of scorching for another 20 minutes to allow the rice to become fluffy. Add shrimp and bacon; place in a casserole dish and bake at 350F for 15 minutes.
*Heat up ingredients separately and keep in separate bowls, it's more of a buffet style meal*. -Cook rice and set aside. -In large sauce pan heat up cream chicken soup. Add sour cream and chicken broth, mix well. Add more chicken broth if soup mix is still to thick. Add chicken to mixture. Set mixture aside once heated. -Heat up peas and corn separately in microwave I just use the ones in a can. -Place rice on plate, scoop some chicken/soup mixture over rice, layer some peas, layer some corn, layer some olives, layer some pineapple and top with chow mien noodles. Enjoy!
Combine sugars,salt and milk. Cook to soft ball stage. Add pecans and liqueur. Beat until stiff (a min. or so). Drop quickly onto wax paper.
Preheat oven to 375. Grease a 13x9 cake pan. In a medium bowl, stir together first five ingredients; stir in butter--distributing evenly. Set aside. Place apples in large bowl, sprinkle with lime juice, then remaining flour; stir to mix, then fold in mango chunks. Pour apple-mango mixture into prepared pan; top with oat-sugar mixture. Bake (uncovered) for 30 minutes; sprinkle with pecans, bake another 10-15 minutes (apples should be tender throughout). Cool slightly, serve warm with whipped cream or vanilla ice cream. NOTE: My hubby noted that he would prefer the apples to be peeled next time.
Cut meat into 1 inch pieces. In a 4-6 quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery and tapioca. Stir in apple cider, salt, caraway seeds and pepper. Cover and cook on low heat setting for 10-12 hours or on high heat for 5-6 hours.
In a mixing bowl, whisk together eggs, sugar and vanilla. Add half & half, whisk vigorously until foamy. Tear apart bread slices and soak briefly until moist. Grease six ramekins (about 3-1/4 inches in diameter) with a little butter. Ladle mixture to the top of each ramekin. Place ramekins in a large ovenproof glass baking dish with a half-inch of water. Bake at 350 degrees for 45 minutes.
Preheat oven to 350°F. Pick over rice and wash gently with cold water until water runs clear. Drain. Bring 6 cups water to a boil in a large pot, add rice and salt and return to the boil, stirring occasionally to keep the grains separate. Boil for 8 minutes, the strain in a large sieve. Heat ghee or butter in a heavy pan and add onion. Fry gently until transparent, increase heat and fry until crisp and light coloured. Grease a 9 X 13 inch baking pan. add half the onion to the pan and add strained rice on top and toss with a fork to mix onion through rice. Sprinkle the rest of the onion on top of rice. Cover well with aluminum foil and place in oven until done. (If you feel the rice needs more moisture add sprinkles of water to the dish and place back in the oven until done) Approximately 15 minutes. Fluff up with a fork and serve pilled on a plater.
Dissolve yeast in warm water. Add sugar and Crisco. Add egg, then flour and beat. Spoon into ungreased muffin tins to 3/4 full. Bake at 400° for about 13 minutes or until done.
Pat the meat dry then coat on both sides with 2 tablespoons of oil and set aside. Combine the 1/4 cup scallions, 1 tablespoon ginger and 1 tablespoon garlic in a small bowl; in another small bowl, combine the cornstarch and rice wine; in a 2-cup measure, combine the broth, oyster sauce, 1 tablespoon soy sauce and the sesame oil; place all the bowls near the stove. Combine the chopped shrimp, Szechuan pepper, 1/3 cup scallions, 2 teaspoon ginger, 2 teaspoons garlic and 2 teaspoons soy sauce in a small bowl, this is your topping; mix it well and set aside. Broil the steaks until seared and nicely browned on one side, about 4 minutes; turn and broil 3 minutes more; spread the shrimp topping evenly over each filet then continue to broil the meat until the topping is opaque and has begun to brown, about 1 minute (the steaks will be medium rare); transfer the steaks to a warm platter or 4 warm plates. While the steaks are cooking, heat a wok or skillet and add the remaining 1/2 tablespoon of vegetable oil and the scallion-ginger-garlic mixture to the wok; stir until the scallions soften, about 30 seconds, then add the liquids in the measuring cup; bring to a boil; stir up the cornstarch mixture and stir it into the wok; when the sauce thickens, about 1 minute, spoon 2 tablespoons of the mixture onto each steak and pass the remainder of the sauce at the table. Note- for my husband and me, I used 2 8-oz filets (because we're pigs) and did not halve the seafood and sauce mixture; the cooking time was roughly doubled and the steaks turned out medium to medium rare.
Boil chicken until completely cooked. Let cool. Cut into bite size pieces. In large bowl combine onion, soups, evaporated milk, enchilada sauce and parsley. Mix well. Set aside. Cut tortillas into 3/4 in. strips Spray bottom of 13 x 9 baking dish with cooking spray and place half of the tortillas in bottom. Repeat this process one more time and cook in the microwave for 10-12 minutes until bubbly. *Can also be cooked in oven-- top with alum.foil and bake at 375 for 20-25 minutes.
Add the yogurt first, then everything else on top. Blend at a high speed, stirring with a spatula or spoon (while the blender is stopped!) a few times until everything comes together.
1. Mix all of the ingrediaents except the meat and then simmer in sauce pan for 10 minutes. 2. Brush pork loin with the sauce. 3. Sear Pork Loin on grill. 4. Wrap Pork Loins seperately in tin foil dividing sauce between the two. 5. Cook for 35 minutes on grill turning once inside the foil while making sure you close the foil after turning. 6. Slice to your liking and then pour remainder of sauce from foil over meat.
Use a blender to puree 2 garlic cloves with the anchovy fillets, lemon juice, mayonnaise, and Worcestershire sauce; while the blender is on add 1/2 cup olive oil in a thin stream, until incorporated. blend in 1/4 cup Parmesan, and season with salt and pepper (you have just made Caesar Salad Dressing, you clever thing you!). Pour 2 tablespoons of the dressing into a medium bowl and place the remainder in a large bowl; to the large bowl, add the lettuce, tomatoes, and 1/4 cup Parmesan cheese, but don't toss yet. In a food processor, pulse the remaining garlic with the bacon until chopped; add bread crumbs, milk, egg, basil, thyme, hot sauce, and 3 tablespoons Parmesan. Season with salt and pepper and process to form a paste; transfer to a bowl and knead with the sirloin. Roll into 18 meatballs (about 2 tablespoons each); dust with flour. Heat 1/2 cup oil in a large skillet until shimmering; add meatballs and cook (medium high) until golden and cooked through, about 8 minutes. Drain meatballs on paper toweling; toss with dressing in medium bowl. Now you can toss the salad in the large bowl; transfer to serving plates and top with meatballs.
Place the chopped tomatoes in a colander and salt them and let them sit, draining, for about an hour. Preheat oven to 450°F. Season the cavity of the chicken with salt and pepper and smear the cavity with the grated ginger. Smear the outside of the bird with olive oil and season with salt and pepper. Place the chicken on its side in an oval baking dish and place the dish in the oven. When the bird begins to color (loght golden), turn it on its other side, then, when that side has begun to color, turn it on its back. After 20 minutes, turn the oven down to 350°F, remove the excess fat from the pan and begin to baste with lemon juice. Bring the wine to a simmer and reserve. When there is no more lemon juice, pour the wine into the pan and continue basting. Roast for about 45 minutes more, or until juice runs clear when the thigh is pricked above the drumstick joint. When the chicken is done, remove from the oven, and let it rest while you drain any excess fat from the pan juices. Meanwhile, cook the macaroni in generously salted, vigorously boiling water for about 12 minutes. In a heavy frying over high heat, add the garlic to 2 tablespoons of olive oil. As soon as the garlic begins to sizzle, add the tomatoes. Shake the pan constantly, tossing the tomatoes repeatedly for about a mnute or so, until they are nearly dry and give off a caramelized scent. Add the basil leaves, tearing them by hand, toss the tomato mixture again and remove from heat. Drain the macaroni and place in a wide shallow serving dish which you have warmed (easiest to do this by placing dish in sink when you drain the pasta--the pasta water will warm the dish). Add the tomatoes and the chicken's roasting juices to the macaroni and toss well. Carve the chicken at the table and serve it with the macaroni.
Add the jager and schnapps to tall/large shot glass. Add cranberry juice to fill the rest of the shot glass and mix. Shoot!
Melt butter in a 2-quart saucepan. Add flour and seasonings, stir or whisk until smooth. Whisk in milk and continue to cook on medium-low heat, stirring constantly for 5 minutes. Turn off heat under saucepan. Add cheese and grated onion and stir until melted. Wash and slice potatoes approximately 1/8 inch thick. Do not peel. Place potato slices (and 1 cup sliced onion, if you choose) in a large 3-quart casserole. Note: if you use a smaller casserole, place it on a pizza pan or cookie sheet to catch any sauce that bubbles over. Pour cheese sauce on top and fold into potato slices. Bake at 375F for 45 minutes, stir gently, and return to oven. Bake for an additional 30-45 minutes, until potatoes are tender.
Preheat the oven to 425°F. To make the crust: In a medium bowl, stir together the flour, baking powder, and salt. Make a well in the center of the mixture. In a measuring cup, whisk together the milk, olive oil, and melted butter. Slowly pour the milk mixture into the well, stirring until just blended and the mixture comes together into a rough mass. Turn out the dough onto a lightly floured work surface and roll out into a 10-by-13-inch rectangle. Transfer the dough to a baking sheet/tray. Pierce the dough all over with a fork. To make the topping: In a large skillet over medium heat, melt the butter with the olive oil. Add the onions and cook, stirring frequently, until softened and lightly browned, about 10 minutes. Add the thyme, sugar, and salt and pepper to taste, reduce the heat to low, and cook, stirring frequently, until the onions are soft and caramelized, about 20 minutes. Spread the onion mixture evenly over the dough. Sprinkle with the cheeses, cut into squares with a pizza wheel or a sharp knife, and bake until the crust is golden and the cheese is bubbling, about 20 minutes. Transfer to a wire rack and let cool a bit on the pan. Serve warm or at room temperature.
Place rack in the center of the oven and preheat to 35. Unroll the package of dough and separate to form 16 strips. Start wrapping at one end of a hot dog using 1 strip and when it runs out overlap it with a second piece of dough so that the pieces stick together. The dough will spiral around the hot dog and not completely cover it. Place the wrapped hot dogs on an ungreased baking sheet. Bake the hot dogs until they sizzle and the dough is light golden brown, 16-18 minutes. Remove the pan from the oven and using a metal spatula, transfer the hot dogs to plates. Serve at once with ketchup and mustard.
Scald the cream with 1/2 cup milk in a heavy-bottomed saucepan. Add in the sugar and a pinch of salt; mix to combine until no sugar granules remain. Dissolve the cornstarch in the remaining 2 tablespoons COLD milk in a small cup. Stir it into the cream mixture and bring to a boil over low heat, whisking constantly. Continue boiling and whisking until the sauce thickens, about 3 minutes. Remove the pan from the heat and stir in butter, vanilla and nutmeg. Allow the sauce to cool slightly before serving. Delicious!
Mix margarine, graham wafer crumbs, peanut butter and peanuts together. Press into a 9x13 inch pan. Beat cream cheese and sugar until smooth. Add peanut butter and eggs. Add vanilla and Cool Whip and mix until blended. Pour mixture over wafer crumbs and freeze for one hour. Sprinkle with peanuts and drizzle with chocolate syrup. Keep frozen and serve chilled. Place in fridge 30 minutes before serving. TIP: Before preparing crust, you can cut the cream cheese into 8 cubes and put in the bowl. Put in the sugar and let it sit while you prepare the crust. This allows the cream cheese to soften faster.
In a large frying pan, dry roast the nuts for a few minutes. Shake the pan often. Cut the banana in half lengthwise. Cut the sweet potato in 1/2 inch slices. Add the oil to the pan. Push the nuts to the outer edge and add the banana pieces to the pan. Add the sweet potatos. Cover and cook for 2 minutes. Uncover and cook for 5 minutes until everything is heated through and browned on one side. Drizzle with syrup or honey before serving.
Place the bacon under a preheated hot grill (broiler) and cook for 1-2 minutes or until crispy. Place the maonnaise, garlic, lemon juice, chives and chicken in a bowl and mix well to combine. Spread both sides of the bread with butter. Divide cheese and chicken mixture between 4 slices of bread and sandwich with another slice of bread. Heat a large non-stick frying pan over low heat and cook the sandwiches in batches in necessary for 3-4 minutes each side or until golden the cheese is melted.