HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350F and grease and flour a 12-cup bundt cake pan. In a medium bowl, mix cake flour, baking powder, baking soda and salt; set aside. In a large bowl, with electric mixer on medium speed, whip egg whites until foamy. Gradually add 1/4 c of the granulated sugar, whipping until whites are stiff but not dry; set aside. In another large bowl, beat oil, remaining 1 cup granulated sugar, whole egg, sour cream, applesauce, vanilla, orange extract, orange zest and orange juice. Gradually beat in flour mixture to the orange mixture. Fold in the whipped whites to the batter. Turn batter into prepared pan. Bake for 40-45 minutes or until golden brown and springy to the touch. Cool 10 minutes before removing from pan and cooling completely on wire rack. Dust with confectioner's sugar before serving.
Dissolve yeast in 1 cup of warm water until it starts to foam. Mix together eggs, oil, vanilla, salt and sugar. Alternately add flour and warm water a little at a time until mixture is the consistency of pancake batter. Add yeast water to flour mixture, stirring well. Add raisins and mix well. Let sit in warm place, covered until it rises fully, about 2 1/2 hours. Drop by tablespoons full into hot oil. Do not put too many at a time in oil. Remove from oil when they pop back up to the surface and are a light golden brown. Drain on paper towels. Roll in granulated sugar while still warm.
Prepare the first 4 peppers by first cutting off the top and bottom and discarding inedible portions. Then cut down the sides so they form solid squares. You can usually manage to get about 3 pieces from each pepper that are 2 inches square each. Throw all pieces, including excess edible portions into a baking pan. Gut the two peppers for the sauce and cut into manageable pieces. Place them in pan as well. To prepare other vegetables, cut off top and bottoms, discarding inedible portions. Slice eggplant, zucchini, onions and squash into circular pieces. Eggplant should be approx 1/4 inch thick, onion, zucchini and squash can be any thickness desired under 1/8 inch. Place all edible pieces in baking pan. Coat all vegetables in olive oil. Roast in oven (500 degrees) for up to 30 minutes until edges of pepper are beginning to blacken and other vegetable centers become soft enough to poke with a fork. Grill 6 slices of eggplant on skillet and lay out individually on a cooking-sprayed cookie sheet. Then grill 12 slices of bell peppers. Place one on each stack of vegetables. The other 6 will be another layer after the next step. Next, grill zucchini slices and places enough on each pepper slice to cover fully. Throw excess into blender or food processor. Now stack other grilled bell peppers on top of stacks. ALL other pepper not yet used, including those specifically made for the sauce should be thrown in the blender. Grill squash and place enough slices on each stack to cover peppers fully. Throw excess into blender. Place onion slices on top of stack. Top each stack with a generous helping of mozzarella cheese (or one slice). Place cookie sheet in oven (350 degrees) for approx 15 minutes or until all cheese is completely melted. While the pieces are in the oven puree the excess vegetables and put in a large saucepan. Add the juice in the bottom of the pan from roasting the vegetables as well as the whipping cream and veggie broth. Season sauce as desired. I personally added parsley and pepper flakes for a sweet and spicy combination. Heat on medium-high until throughly mixed into a creamy sauce. To serve, place one napoleon on a plate and pour pepper sauce on top until well covered.
PREHEAT grill to medium heat. Mix meat and seasoning mix. Shape into eight thin patties. Mix cream cheese spread and shredded cheese. Spoon about 2 tablespoons of the cheese mixture onto center of each of four of the patties; top with second patty. Pinch edges of patties together to seal. GRILL 7 to 9 minute on each side or until cooked through (160°F). COVER bottom halves of buns with burgers. Top with salsa, avocados and top halves of buns.
Melt the butter in a small pan and stir in the flour. Remove from the heat and stir in the mustard. Return the pan to the heat and gradually incorporate the milk, beating with a spoon as it comes up to a boil. Season with salt and pepper and let simmer gently, uncovered, for 10-15 minutes. This cooks the flour and thickens the sauce. Stir in the chives, adding a touch of soup stock or water if it seems too thick. Spoon over slices of ham.
chop the vegetables. Melt the butter and saute the vegetables for a few minutes,stirring occasionally. Add the stock and bring to the boil, reduce heat, cover and simmer for 20 minutes. Allow to cool slightly before blending in a liquidizer. Return to pan and adjust the seasoning to taste. Stir in the cream and reheat without boiling. Serve with some nice crusty bread and enjoy.
Combine cucumbers, celery, onion and peppers in a large bowl; add salt and water. Cover and refrigerate overnight. Drain; rinse and drain again. Combine remaining ingredients in a large kettle; bring to a boil. Add vegetables; simmer for 10 minutes. Ladle hot mixture into hot jars, leaving 1/4" headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
Coat a medium saucepan with cooking spray, and place over medium heat; saute onions for 3 minutes or until tender. Combine flour and next 3 ingredients; gradually add broth, stirring with a wire whisk. Add to saucepan, bring to a boil, and cook 3 minutes or until thickened, stirring frequently. Stir in diced green chilis. Remove from heat; stir in Monterey Jack cheese. Let stand 10 minutes. Gradually stir in sour cream. Combine 1 cup cheese mixture, turkey, and salsa in a bowl; stir well, and set aside. Wrap stacked tortillas in a damp towel and microwave on HIGH for 30 to 45 seconds. Spread 1/2 cup turkey mixture down center of each tortilla; roll up. Place, seam down, on a 13- x 9- x 2 inch baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350 degrees, uncovered, 25 minutes or until bubbly. Allow to stamd for a few minutes before serving.
Beat together ice cream, sherbet, creme de menthe and cream de cacao. Fold in whip cream. Freeze mixture until it mounds when dropped and holds its shape. CRUST: Combine cookie crumbs and butter. Press over bottom and sides of a deep dish pie pan; Chill. Then spoon filling into pie shell and freeze 3 hours, or until completely frozen.
Cook noodles in boiling, salted water until almost tender, drain. Mix soup and milk, add to noodles and season to taste with salt and pepper. In a 2 qt casserole, arrange 1/3 of the noodles, top with all of the broccoli. Top with 1/3 of the noodles, then with all of the chicken. Cover with remaining noodles. Mix butter with bread crumbs and sprinkle over the top. Bake uncovered at 350° until brown and bubbly, about 30 minutes.
Mix bourbon into milk. Stir in all other ingredients. Form into 4 logs. Roll in powdered sugar to coat. Refrigerate, slice and serve.
PREPARE THE COMPONENTS: Dredge chicken breasts in seasoned flour & brown in 2 T Olive Oil over med-high heat, 'til nicely browned, but not cooked through - Set aside Carmelize onions by sauteeing over low heat in 2 T olive oil, stirring occassionally, until soft, brown, and becoming sticky - Set Aside Saute chopped mushrooms in 2 T Olive Oil until soft; add Basil, Tarragon, Salt & Pepper to taste - Set aside ASSEMBLE THE PACKAGES: Lay a sheet of phyllo on counter - brush lightly with mixture of melted butter & olive oil (Keep phyllo tightly wrapped at all times until ready to use - if not, it will become dried-out & unusable almost immediately) Fold in half & brush top again Set a chicken breast at center toward bottom; spread 1/4 of onions, 1/4 of spinach, 1/4 of mushrooms, & 1/4 of sliced cheese on top fold phyllo in on both ends & bottom, and roll up like an envelope, brushin dry areas w/ oil-butter mixture as you go Repeat w/ remaining ingredients, & place all on baking sheet May be refrigerated or frozen at this point BAKE: In a 325 degree oven about 30 minutes, 'til golden Serve w/ salad & rice pilaf, and a good white wine such as Sauvignon Blanc
Heat the oil in a medium skillet over medium heat. Add the apples and cook, stirring often, until golden brown and beginning to soften, 3 to 5 minutes. Add the maple or agave syrup and continue cooking until the apples are tender when pierced with a sharp knife, 3 to 5 minutes more. Divide the hot apples among eight bowls. Sprinkle the granola and a few dried cranberries over the top of each serving.
Combine Lemon Butter (first four) ingredients in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed. Put Spaghetti on to boil & prepare as you usually would, to al dente. While it is cooking: Butterfly each chicken breast, or place between 2 pcs of plastic wrap, flatten with a mallet. (you may cut to size, as you wish, e.g., 4, 6, or 8 pieces, your choice & depending on the size of the breasts). In a warm saute pan, melt butter. Dredge chicken in flour. Saute chicken in butter until it is golden browned & *JUST* done. Remove to a warm plate or warming plate or oven. To pan, add tomatoes, mushrooms, bacon, and spice mixture. Simmer until tomatoes begin to dissolve. Add heavy cream and allow to boil to the middle of pan. Remove from heat, add one cup lemon butter, and fold together to make sauce. Plate spaghetti, top with scallop of chicken & spoon sauce over.
Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour. Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.
Season hamburger with salt and pepper and spread in the bottom of an oven safe 2 quart casserole dish. Spread uncooked rice over hamburger. Add sliced onions, then sliced potatoes and season with salt and pepper. Pour can of tomatoes over all. Bake in 350F oven for 1 1/2 to 2 hours.
Prepare noodles per directions on package, drain. While noodles cook, cube cream cheese and soften in the microwave for about 40 seconds. Add and stir the soup and enough water until sauce is the consistency you prefer. Heat in the microwave about 2 minutes, until hot. Serve over cooked noodles.
In a medium bowl, mix the ground beef, bread, onions, parsley, eggs, cheese, and garlic. Add salt and pepper to taste; If the mixture is dry, add 1/2 cup of cold water and mix well. Form into about 12 meatballs. Place the meatballs in a saute pan with the olive oil and fry over medium to high heat until brown, about 10 to 15 minutes.
Preheat the oven to 325°F In a heavy-duty, plastic food-storage bag, place the crackers, seal, and roll over with a rolling pin until crushed but not powdery. Take any rings off your fingers and send them to me! In a large bowl, with clean hands, mix together all the ingredients except the 1/4 cup ketchup for the top. Mix thoroughly but lightly, being careful not to pack the meat too much. Place in a 13 x 9 x 2 inch baking pan and shape into a loaf. Cover with aluminum foil. Bake in the 325°F oven for 45 minutes. Remove the foil. Spread the top of the loaf with the 1/4 cup ketchup. Bake, uncovered, another 60 minutes. Let stand for 10 minutes before slicing.
Make base first by combining butter & sugar in a bowl. Sift the flour and baking powder over the butter mixture and stir to combine. Using a large spoon, press the mixture into the base of the pan. Bake for 15 minutes or until light golden brown colour. To make the filling combine the coconut, condensed milk and eggs in a bowl. Mix well. Stir in the glace cherries and spoon the mixture over the warm base. Bake another approx 20 minutes or until golden brown in colour and firm to touch. Allow this to cool completely before adding the topping. To make the topping combine the chopped chocolate and butter in a heatproof bowl and microwave on high for 2-3 minutes, stirring after each minute with a metal spoon until the mix has almost melted. Stir until smooth and pour the topping over the filling and refrigerate for 20 minutes or until set. N.B. Slice can be sprinkled with extra coconut if desired sprinkle on just before the topping sets completely.
In a large nonstick skillet, heat the oil over medium heat. Add the garlic and saute for 3 minutes, stirring constantly. Pour in 1/2 cup of chicken broth; stir, cover, and cook for 15 minutes. Remove the cover and cook until all liquid has evaporated, stirring constantly as the last few tablespoons of liquid evaporates. Stir in the cabbage; sprinkle with the remaining chicken broth, paprika, and pepper to taste. Cook for 3-5 minutes or longer, until cabbage is wilted or to your liking, stirring constantly. Move to a serving bowl and serve immediately. Enjoy!
Preheat oven to 350F. Mix together flour and sugar. Use a pastry blender to mix in butter until mixture resembles fine crumbs. In a 9-inch square baking pan, place 1 3/4 cups of the mixture and press evenly along the bottom to form a crust. Add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well. Mix in buttermilk, molasses, pumpkin and egg. Pour batter on top of crust in the baking pan. Bake at 350F for 40-50 minutes or until you can insert a toothpick in the center and it is clean when you remove it. To prepare sauce, melt the butter in a saucepan and stir in the brown sugar and corn syrup. Stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves. Gradually add whipping cream and return to a boil. Remove from heat. To serve, spoon warm sauce over warm gingerbread. If desired, place ice cream on top of gingerbread, spoon sauce over ice cream, and sprinkle with nuts.
Stuff a one gallon jar with fresh ripe fruit. If plums or cherries are used, take pits out. If berries are used, leave whole. If pears or apples are used, cut them, leaving out the cores. Add 2 to 3 cups sugar. Cover with vodka. Put a lid on the jar. Let stand for 2 to 3 months.
Sprinkle the partridges, inside and out with half the salt and peper. In a large saucepan, melt all but 1 Tbsp butter over moderate heat. When the foam subsides, add the partridge halves and cook for 6 to 8 minutes, or until they are lightly and evenly browned. Cover the pan and cook for a further 12 to 15 minutes on each side, or until the partridges are tender when pierced with the point of a knife. Using tongs, or two large spoons, transfer the partridge halves to a warmed serving dish. Keep warm while you make the sauce. TO MAKE THE SAUCE: Pour off all but 1 Tbsp of fat from the pan. Add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent, but not brown. Pour in the chicken stock and vermouth and add the remaining salt and pepper. Increase the heat to high and boil for 5 to 7 minutes, or until the liquid has reduced by about one-third. Reduce the heat to moderate and add the orange juice, cream and chives. Gradually stir in BEURRE MANIE*, a small piece at a time. (*BEURREMANIE is kneaded butter. Kneaded butter is used to thicken stews and sauces.) Mix together equal amounts of softened butter, from the reserved 1 Tbsp and flour (soften the butter with a fork, to incorporate the flour). Add in small knobs to the boiling liquid. Whisk constantly until the butter melts and sauce is thickened. Continue cooking stirring constantly, for 2 or 3 minutes, or until the sauce is smooth and thick and hot- but not boiling. Remove the pan from the heat and pour the sauce over the partridges. Garnish with the orange slices and serve immediately.
Combine all ingredients, beat with mixer (low speed) or wire whip until smooth and all lumps dissolve. Add red food coloring to desired tint. Generously grease a 9 x 13" pan. Pour into pan and bake 1 hour at 325 degrees. Turn oven off but let sit another 15 minutes Cool. Cut into strips, roll in potato starch or cornstarch. Cut into small rectangular pieces with saran wrap covered knife for easier cutting.
Put sausage into large dutch oven and heat on low till hot. About 5 to 8 minutes. Add the zucchini, onions, and mushrooms. Stir. Sprinkle all the dried spices over the mixture and let heat 2 minutes. Stir well and let heat till the mushrooms start wilting down. Stir occasionally so it doesn't burn. There is no need to add water or oil. Rinse and drain the beans and add them. Add the spaghetti sauce to the mixture and stir. It will be quite thick. Heat for a few minutes. Remove from heat. Then add the cheese and stir. Pour into the pan that you have sprayed with non-stick cooking spray. Make a decorative topping with the crescent rolls. Your choice. then place into a preheated 425°F oven and cook until the crescent rolls are browned and the pie mixture bubbly. In my oven that is usually about 20 minutes for this dish.
Cook and stir beef in shortening in heavy 8-10 quart stock pot, until beef is well browned. (Note: If too much liquid builds up to prevent adequate browning, pour off excess liquid into a bowl and reserve. Continue to brown the beef and when well browned, add the reserved liquid back into the pot.). Add 5 cups hot water, 1/2 teaspoon salt and the black pepper. Heat to boiling; reduce heat. Cover and simmer until beef is almost tender, 45 minutes to 1 hour. Stir in potato, turnip, rutabaga, carrots, green pepper, green beans (if using), celery, onion, bouquet sauce, the bouillon cube and bay leaves. Cover and simmer until vegetables are tender (but do not overcook), stirring once, about 25 minutes. Prepare dough (see below) for Dumplings; set aside. Using a fork, blend together 1 cup cold water and the 4 tablespoons flour in a small mixing bowl; stir gradually into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Do ahead tip: After boiling and stirring 1 minute, stew can be covered and refrigerated no longer than 48 hours. To serve, heat to boiling over medium-high heat. Continue as directed. DUMPLINGS: In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs. Stir in milk. Drop by heaping tablespoons onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 15 minutes. Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry! Serve stew piping hot, with a buttered baguette and a glass of cider, ale, or wine. As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.
Mix sugar, vanilla, cocoa, and butter. Add eggs one at a time. Mix well then add flour and salt. Fold in ground beef. Bake at 375 in a 10 x 15 pan for 25 minutes. Don't over bake.
20oz canned clams is equal to 2-10oz cans of chopped clams with juice. Cook linguine as instructed. Drain. Meanwhile melt butter in skillet. Add garlic, shallot and red pepper flakes. Sautee for 4 minutes until vegetables are cooked. Add flour, oregano and parsley to mixture and stir until incorporated. Keep stirring for at least 1 minute. Add clams with juice and wine. Stir constantly for 8minutes or until thickened. Remove from heat. Stir in cream and cook over low heat until well heated about 2 minutes. Pour sauce over pasta and toss. Sprinkle with cheese.
Place wings in a crock pot. Combine remaining ingredients in a mixing bowl and pour over wings. Cover and cook on low 3 hours, or high 1 1/2 hours.
Blend or process avocado, cream cheese, onion, parsley, limejuice, garlic and chili powder until smooth. Taste for salt and pepper and if more lime juice is needed. Line a dish/mold with cling film/ plastic wrap, sprinkle the nuts in the bottom, spoon in the avocado mix. Cover and put in the fridge for about 3 hours. When ready to serve, unmold and sprinkle with some more parsley.
Preheat oven to 325 degrees. In dutch oven or covered roaster, place you beef roast. Salt and pepper both sides. Pour in Guinness to the side so you don't wash the S&P away. Sprinkle the worchestershire sauce over meat. Cut celery in 2-3 inch sections and place in pot around meat. Cut the onions into wedges and place in pot around meat also. Break up the dried mushrooms into bite size pieces and toss into pot. Cover pot and cook in oven for 1 1/2 hours, turn down to 200 degrees for the next 45 minutes. Remove from oven, let rest for about 10 minutes. Meat should nice and tender and nearly falling apart.
Boil water in microwave or on stove top. While stirring, mix cocoa packet with water. Add kahlua and stir well. Add toppings, if desired.
For marinade, in a small bowl combine thawed orange or grapefruit juice concentrate, finely chopped jalapeno pepper, black pepper and paprika. Reserve 2 tablespoons of the mixture of salsa. Add the water to remaining mixture. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side. Place in a plastic bag set in a shallow dish. Pour marinade over steak; close bag. Marinate in the refrigerator 2 to 24 hours; turn bag occasionally. For salsa, in a nonmetallic bowl stir together the 2 tablespoons juice concentrate mixture, the onions, parsley, lime juice and salt. Add chopped oranges and grapefruit; stir gently. Cover and chill at least 30 minutes to blend flavors. Remove meat from bag. Discard marinade. Place meat on the grill rack of an uncovered grill. Grill directly over medium coals, turning once, allowing 12 to 14 minutes for medium-rare. Thinly slice meat. If desired, garnish with jalapenos and grapefruit slices. Serve with salsa and warmed tortillas. To Broil: Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. To warm tortillas, stack them and wrap in foil. Heat in a 350 degree oven for 10 minutes.
Cook bacon in large skillet until crisp. Drain, crumble and reserve. Pour off all but 1 tablespoon drippings; add onion, and saute until tender. Blend in cornstarch, salt and mustard. Drain beans, reserving 1/2 cup liquid. Stir reserved liquid into skillet. Cook, stirring constantly, until thickened and bubbly. Stir in sugar and vinegar. Add beans; heat until bubbly-hot. Sprinkle with crumbled bacon and egg.
Rinse rice under cold water until water runs clear; drain. Place rice in a microwave-safe rice cooker or bowl. Add enough stock until it covers the rice by 2cm. Cover with a lid or a double layer of plastic wrap and Cook on High/800watts/100% for 5 minutes. Cook on Medium/500watts/50% for a further 7 minutes. Remove from microwave and set aside. Meanwhile place oil, onion, almonds, pine nuts, cumin, turmeric, cinnamon and chili powder in a microwave safe rice cooker or bowl. Cook uncovered stirring every minute on High for 3 to 4 minutes or until the nuts are toasted and the mixture is fragrant. Add raisins, orange rind and juice. Cook on high for 1 minute. Add the nut mixture and coriander to the rice and stir gently to combine. Taste and season with salt and pepper.
In a large casserole dish with cover make layers of the onions and cabbage and sprinkle each layer with the sugar. Set aside for the moment. Mix and bring to a boil in a large saucepan all of the dressing ingredients. Pour the hot dressing over the onions and cabbage layers, cover, and place in the refrigerator for no less that 24 hours. The slaw is even better if it ages longer.
Heat 2 tbsp olive oil over medium heat in large skillet. Add sliced mushrooms and shallots, and saute over medium high heat for 7 - 8 minutes, or until tender. Remove from heat. In a large bowl, whisk together the remaining 4 tbsp oil, juice, mayonnaise, and seasoning, blending well. Add the pasta and mushroom mixture, the olives, and pimiento. Toss to coat. Cover and chill 8 hours before serving to incorporate flavors throughout.