HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 375°F. Lightly butter and flour a 9-inch round springform cake pan. To make the torte, spread the 1/2 cup hazelnuts on a baking sheet and toast in the oven until lightly browned and fragrant, 5 to 7 minutes. While the nuts are still warm, place them in a kitchen towel and rub with the towel to remove the skins. Do not worry if bits of skin remain. Set aside. Place the chocolate and butter in a large heatproof bowl set over but not touching gently simmering water in a saucepan. Stir often until the chocolate melts, then remove from the heat. In a food processor fitted with the metal blade or in a blender, combine the skinned nuts with the 2/3 cup sugar. Pulse until finely ground. Add to the chocolate mixture and stir until blended. Let cool; then add the egg yolks one at a time, beating well after each addition. In a bowl, sift together the flour and cocoa. Stir into the chocolate mixture. In another bowl, using an electric mixer, beat the egg whites and cream of tartar until soft peaks form. Add the 2 Tbs sugar and beat until stiff peaks form. Using a rubber spatula, fold one-fourth of the whites into the chocolate mixture to lighten it. Then fold in the remaining whites just until no white streaks remain. Pour into the prepared pan. Bake until a skewer inserted into the center comes out almost clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool. To make the glaze, combine the chocolate, butter and corn syrup in a heatproof bowl set over but not touching gently simmering water in a saucepan. Stir often until the chocolate melts, then remove from the heat and stir until smooth. Let cool, stirring occasionally, for 15 minutes; the glaze will thicken slightly. Set the rack over a baking sheet, invert the torte onto the rack and lift off the pan. Pour on the glaze, tilting the torte to coat the top and sides completely. When the glaze stops dripping, place the 12 hazelnuts around the top of the cake. Transfer to a serving plate and serve. Makes one 9-inch torte.
Make Copycat Taco Bell Seasoned Beef, reserve 2 1/2 cups, set aside. Heat oven to 350&deg;F Place two baking racks over rimmed baking sheets; spray generously with cooking spray. Using aluminum foil, roll 12 1/2- inch balls. In a small bowl, stir together buttermilk, honey, and sugar until well combined. In a shallow rimmed dish, stir together ranch seasoning mix, salt, Accent, onion powder, and garlic powder. On prepared baking sheets, arrange taco shells, (12) spacing out evenly. Working one at a time, holding the shell from the inside, brush both both sides with buttermilk mixture. Dip both sides of brushed shell into Cool Ranch powder mix, pressing gently to adhere. Spray both sides of shell with cooking spray and place back on baking rack. Repeat with remaining shells. Fit prepared aluminum foil balls into the "mouths" of the taco shells; this will help keep the shells in shape while they bake. Bake for 3 to 5 minutes, until shells are warmed. Allow to cool on racks fully, remove foil balls. Dividing evenly, fill Copycat Taco Bell Cool Ranch Doritos Locos Taco shells with Copycat Taco Bell Seasoned Beef, lettuce, tomato, shredded cheese, and sour cream. Serve immediately.
Combine beans, potatoes, carrots, celery, tomatoes, and water in saucepan. Cook until vegetables are tender. Saute onion in oil in skillet. Stir in flour; Cook until brown and add to soup. Simmer for 5 minutes longer. Season with salt and pepper.
Place olive oil in pan heated over medium high heat. Brown onion and garlic. Add potatoes and brown slightly. Add harrisa , stir for about 1 minute. Add ground round and horseradish. Continue to stir and cook until meat is cooked. Toast bread. Place one slice cheese on bread slice. Place hash on top of cheese. Place remaining cheese on top and serve.
For cookie dough, sift flour, baking powder, and salt into a large bowl. Add sugar and stir well. Cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal. In a bowl, beat egg, vanilla and milk together. Add egg mixture to the flour mixture and mix with an electric mixer for about 3 minutes until well blended; dough will be soft. (The original recipe says to knead the mixture for 5 minutes on a floured surface, but I find my Kitchen-Aid works great for this step!) Divide the dough into four pieces and wrap each piece with plastic wrap. Refrigerate dough for 45 minutes. To make the filling, grind figs, dates and raisins in a food processor until coarse. (If you don't have a food processor, you can chop by hand until coarse) Place chopped figs, dates and raisins in a bowl. Add remaining filling ingredients and mix well. (Mixture will be thick) Set aside mixture. Preheat oven to 375°F. Work with one piece of dough at a time, leaving the other pieces of dough in the refrigerator until needed. On a floured surface (I often use confectioner's sugar for rolling my dough), roll the dough to a 12-inch square. Cut dough into 2X3-inch rectangles. Spoon about 1 teaspoon of filling onto each rectangle. Carefully fold the long edges over to meet in the center and pinch to seal seam. Place each cookie, seam side down, on a baking sheet, making sure you leave at least 1-2 inches between each cookie. Make 2 or 3 diagonal slits on the top of each cookie with a sharp knife. Bake for about 12-15 minutes, or until cookies are golden in color. Remove from oven and transfer cookies to a wire rack to cool. For icing, place confectioner's sugar in a bowl. Add just a little water or milk, until you get a smooth consistency- but not runny! Ice the tops of each cookie and sprinkle with colored sprinkle. Let icing dry completely before stacking! Store in air-tight containers up to 2 weeks.
Mix the cooking oil and salt on a plate and coat the fillet with the mixture. Heat a fry pan over a medium heat. Fry the fillet on one side until droplets of pink juice form on the surface. Turn the fillet and repeat the process, then remove it from the pan and cover it with foil or a saucepan lid while you are making the sauce. Crush the peppercorns roughly and place them in the hot pan. Pour the water into the pan and stir to deglaze the pan and incorporate the remaining juices. Mix the cornflour with a little water and stir it into the sauce, a little at a time, until the sauce thickens. Serve the fillet with the sauce and a green salad.
Peel and cut potatoes in cubes. In a large kettle, cover potatoes with water, add the salt and bring the potatoes to a boil. Cook until potatoes are tender; drain and cool. Chop shrimp and pimentos into small pieces. In a large salad bowl, combine cooled potatoes, shrimp, pimentos, crushed pineapple, peas, mayonnaise, and salt (to taste). Garnish with olives in the form of a clock (with one at each hour and one in the middle). Chill before serving.
Preheat oven to 300 degrees F. Spray your 9x5 loaf pan with non-stick spray. Combine chocolate, butter and coffee in a pan over a low heat just until hot. add sugar, egg and extract to your chocolate mixture. remove from heat and set aside. Mix together your flour, soda, and salt. add that into your chocolate-sugar mixture until creamy. Bake for 40 minutes and enjoy :).
Mix ranch dressing with mayo and milk in a jar and chill until salad is ready. Brown and drain meat. Add taco seasoning mix and follow instructions on package. Put seasoned meat in a glass bowl, cover and chill about 20 min, stirring once. Wash and cut lettuce. Drain beans and olives. Toss lettuce, tomatoes, onions, avacados, beans and olives in a large salad bowl. Put about 2 cups salad mix into serving bowls and add 1/4 cup seasoned meat,a few pinches of cheese and top with crushed Doritos and 2 tbls ranch dressing.
Place the apricots in a dish; pour the 2 cups hot water over them to completely cover. Allow them to soak for at least 2 hours or overnight. To make meatballs, preheat the oven to 375 degrees. In a bowl mix together all the meatball ingredients. Shape the mixture into 1 inch balls and put on an ungreased baking sheet. Bake for 25-30 minutes, or until meatballs are browned. Put the cooked meatballs into a baking dish and hold to the side. While the meatballs are cooking place the apricots along with the water they have been soaking in, into a sauce pan. Add the two cinnamon sticks and bring to a boil. Lower the heat, cover and simmer until the apricots are soft, about 15 minutes. Remove the cinnamon sticks. Put the mixture (including the water the apricots are cooking in) into a blender or food processor, add the sugar and ginger and blend until smooth. (make sure you remove the center cap of the mixer since the sauce will be hot). Pour the apricot sauce over the meatballs and bake uncovered for 20 minutes in a 350 degree oven.
Melt chocolate and non-dairy milk in microwave. Mix together melted chocolate/milk with nut butter and vanilla in a food processor or mixer until well blended. Chill for at least one hour. Scoop out chocolate mixture to form small balls and roll in chocolate powder or crushed nuts or coconut - just about any combo you'd like. Serve immediately or place back in fridge if serving the next day.
Place sausage in 350 degree oven and brown for 30 minutes. Drain grease. Add garlic, onions, peppers, crushes tomatoes and paste. Stir in seasoning and bake covered for 30 minutes. Uncover and bake 10 more minutes. Toast rolls fill with sausage, peppers and onions. Top with 2 cups of mozzarella cheese and sprinkle parmesan cheese. Place under broiler till bubble and lightly browned.
In a large pot, add olive oil, garlic and onion, sautee for 1 minute. Add all the other ingredients, simmer for 45minutes to an hour. Taste, add salt and pepper to taste.
Wash and slice the potatoes. Boil them with their jackets on for about 20 minutes until they are soft. Rinse them with cold water and set aside. In a large bowl mix chopped Vidalia onion with mayonnaise, sour cream and cream cheese. To this add the dill, Beau Monde seasoning and chopped fresh parsley. Fold all of the ingredients together and add the cooked potatoes. Chill the salad for at least a few hours before serving.
Place 2 large sheets of tin foil, side by side, in a 13x9 baking pan. Place pot roast on top and sprinkle with pepper, to taste.( Do not salt as it gets enough from the onion soup mix). Mix can of mushroom and dried onion soup together. Spoon on top of pot roast.( Mix will look kind of weird, but I promise this will make a rich brown gravy). Seal foil around the roast well so the juices don't leak out. Bake at 325 degrees for 3 hours.
sautee potatoes with curry powder / paste in a large pan. Add remining ingredients. Simmer until potatoes are cooked through. enjoy over rice.
Finely chop onion, chili and cilantro. Mix with millet or ragi flour, salt and coconut. Slowly stir in water and form into dough ball which must not be too soft. Divide dough into two balls. Place a griddle or tava on the stove, grease with one teaspoon sesame oil and place one dough ball in the middle. Carefully flatten ball with your fingers as thin as you like it, poke some small holes in it and heat to medium heat. Drop some oil onto the roti, cover with lid and cook for 4-5 minutes. Remove lid, carefully turn the roti and cook for another 2-3 minutes. Prepare the second roti the same way. Serve hot with chutney or vegetables.
Place all ingredients into a large ziplock bag. Close bag, and shake until ingredients are well mixed. Add ribs. Shake bag to coat ribs thoroughly. Place ribs in refrigerator to marinate overnight, turning a occasionally. Remove ribs from bag, reserving the marinade. Light charcoal grill, and let coals ash, you want a med fire. Place ribs on grill. Turn ribs every 10-15 minutes and baste w/remaining marinade each time. Cook ribs until done, about 1 hour. Throw away extra marinade.
Preheat oven to 350 degrees, and spray bottom of a 9 inch round pan with non-stick cooking spray. Beat butter in a large bowl with an electric mixer until light and fluffy. Add granulated Sugar and brown sugar; Beat until well blended. Add egg, egg whites and vanilla; blend. Mix in the mashed bananas, and beat the mixture on high speed for 30 seconds. In a separate bowl, combine flour, baking soda, salt and baking powder. Add flour mixture to butter mixture alternately with the cream, ending with the flour mixture. Mix in the walnuts. Pour batter evenly into prepared 9 inch round pan (or loaf pan). Bake until golden brown, and toothpick inserted near the center comes out clean (About one hour).
Place unbroken eggs in a pan of cold water. Turn on cook top burner. Place pan of eggs on burner and bring to a boil. Turn down heat on element and allow to continue boiling for approximately 5 minutes. Remove from stove element and set aside. In a separate bowl mix all chopped vegetables together Add black pepper, balsamic vinegar and mayonnaise. Remove eggs from pan of water. With the blade of a table knife, chop the cooked eggs in half. Scoop out the cooked eggs; discard the shells. With a kitchen fork, crush the cooked egg halves. Transfer vegetables to crushed eggs. Mix well with mayonnaise. Add more mayonnaise as you wish for personal consistency preference. Spread mixture generously on bread (s) or crackers of your choice. Serve to squeals of delight.
In a dutch oven, heat oil over medium heat. Add ground sausage in clumps and brown. Remove sausage from pan. Add sliced andouille sausage to heated pan. Brown and remove. Drain oil from pan, reserving 2 Tbs. Return oil to dutch oven. Add onions. Saute' over med-lo heat until onions are soft, but don't burn. Add garlic and stir until fragrant. Add chicken broth to dutch oven, stirring to loosen brown bits. Add cream of mushroom soup, Rotel tomatoes, crushed tomatoes and parsley, stirring to mix well. Stir sausage, andouille and beans into tomato mixture in dutch oven. Cover and cook over low heat until beans are tender, about 2 hours. Add salt, pepper and hot sauce to taste. Serve over white rice.
Mix marinade ingredients in a large bowl: The beer, beaten egg, minced ginger, minced garlic, soy sauce and sesame oil. cut or shred chicken [or pork] into small pieces, 1-1/2 inches at most. add chicken to marinade and let sit 6 hours or more, refrigerated. combine sauce ingredients in a pot: sugar, vinegar, soy sauce, minced ginger, diced garlic, zested peel of an orange. cook over medium heat until the sauce has a syrupy consistency and then remove from heat. heat oil in wok or heavy skillet. remove bite-sized chicken pieces from marinade. coat chicken lightly with cornstarch and fry until just light brown. remove and drain on paper towels. Just before serving, mix chicken in sauce. this can be served with/over rice and with steamed broccoli florets. i double the sauce and add steamed vegetables. the sauce is good on ANYTHING - for vegans, over fried drained tofu cubes -- .
Heat the oil in a heavy soup pot over high heat. Add the lamb and brown lightly, stirring occasionally, for 5 minutes. Add the onions and continue to cook until the lamb is thoroughly browned and the onions are softened and colored, about 7 minutes more. Spoon off all the fat from the pot, then add the stock, and bring to a boll. Reduce the heat to low, cover, and simmer until the lamb is tender, about 1-1/4 hours. Refrigerate the soup, uncovered, until the fat rises to the surface, about 40 minutes. Skim the fat away. Bring the soup to a boil over medium heat and add the turnip, zucchini, carrots, peppers, tomatoes, cumin seeds, chilis, and coriander. Cook, covered, for 20 minutes. Add the chick-peas and cook for 10 minutes more. Remove the chili peppers from the soup and add salt and 2 tablespoons vinegar. Taste and add more salt and vinegar, if desired. Let stand, covered, for 10 minutes. Serve the soup garnished with plenty of cilantro.
Put all the ingredients into a large mixing bowl and beat on medium speed with an electric mixer until perfectly blended.
Put ricotta, sugar, cocoa, liqueur, expresso and vanilla into a food processor or blender; process 5 seconds. Scrape down mixture from the sides of the bowl and process 5 seconds more Add 1/2 and 1/2, 1 tablespoon at a time, only until mixture is the consistency of chocolate pudding. Continue processing until absolutely smooth, 8 to 10 seconds more. Divide among four 4- to 5-ounce ramekins or serving dishes. Serve at once or refrigerate until ready to serve. Note: Food processor timing is not really important. Process all ingredients but 1/2 and 1/2, and then add as needed.
Place all ingredients in a clean glass jar, cover tightly, and let sit at room temperature for 48 hours. Strain out the pineapple and vanilla. (Don't throw away the pineapple -- it's wonderful served with vanilla ice cream.) Put the rum mixture in the freezer until very cold. Serve in shot glasses or martini glasses.
Fry Bacon to a crisp and remove from pan. In the same pan, heat and blend all other ingredients. Pour into hallowed out Hawaiian bread bowl. Top with bacon and serve with pretzels.
Position rack in center of oven. Preheat to 400 deg F. Whisk flour and salt together in a bowl or process the mixture for 10 seconds in a food processor. Add butter; mash with back of fork or process until mixture resembles coarse crumbs. Drizzle 2-3 tbsp cream over the top and stir or process till crumbs look damp and hold together when pinched. Transfer mixture to prepared 9-inch pie pan or 9. 5 or 10-inch two-piece tart pan. Pat evenly along bottom and sides with fingertips. If making a pie, form crust edge and crimp or flute with fingers. Prick bottom/sides with fork. Bake till crust is golden brown, 18-22 minutes, prcking bottom once or twice if it bubbles. If filling crust with uncooked mixture that requires further cooking, whisk together egg yolk and salt, then brush inside of crust with mixture. Return to oven until egg glaze sets, 1-2 minutes.
Heat oil to 375F. Get out 4 thawed hot dogs and lay on paper towels to dry. Combine all dry ingredients and blend well. Stir in Milk. Add just enough water so that it sticks well to the spoon without running off. Finish patting dry the hot dogs I cut my hot dogs into thirds and make bite size corn dogs. Take a paper sucker stick, put it into one side of the hot dog, dip it into the bowl of batter and spoon batter over to evenly coat. Put it into the deep fryer, using another stick to push it off of the other I suggest holding it up a little bit with the stick if you are using a deep fryer with a basket, this will allow the bottom to begin cooking before it gets caught in the basket. Fry until golden brown, about 5 minutes. Let cool on paper towels to remove excess oil. Prep time does not include the amount of time it takes individual deep fryers to heat up.
In a large glass or plastic bowl combine 1 cup flour and remaining ingredients. With a mixer on low speed beat 2 minutes, scraping the bowl. You can do this part by hand. With a wooden spoon stir in enough additional flour to make a soft dough. Turn dough onto a lightly floured surface, knead until smooth and elastic, about 10 minutes. cover dough and let rest 30 minutes. Follow pasta machine instructions at this point, or lightly flour your counter and rolling pin, cut dough down to manageable size and roll, turn, roll, turn until desired thickness. Cut to desired shape.
In large pot; onion, garlic, and bell peppers in oil. Add chicken, soup, tomato sauce, water, spices, and corn. Bring to a boil. Cover and simmer 45 minutes, stirring occasionally. Crush tortilla chips into each bowl. Ladle soup over the top. Sprinkle with cheese.
Mix well and store in airtight container. To serve add 1 tbs mix to 1 cup of hot water.
Measure flour and salt into a large plastic bag. If shanks are damp, pat dry with paper towels. Add 1 shank to bag. Shake to coat. Remove to a large platter. Repeat with remaining pieces. Save excess flour. Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add 2 or 3 shanks. Brown on all sides, 3 to 4 minutes. Add oil as needed. If pan gets too hot, reduce heat to medium. Remove each shank to a large plate as it is browned. Repeat with remaining shanks. Meanwhile, slice onions in half. Place cut side down on cutting board and slice into thin strips. After removing shanks from pan, reduce heat to medium. Add onions, ginger and a little more oil. Stir often until onion softens, 3 to 4 minutes. Sprinkle with reserved flour mixture and stir until evenly mixed. Gradually stir in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms. Bring to a boil, stirring often. Return shanks to pan. Reduce temperature to medium-low. Cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, approximately 3 hours. Serve with sauce drizzled overtop. Note: I use 1/2 cup fresh ginger and 2 teaspoons chili flakes. Port or marsala wine can be used instead of sherry. Enjoy!
Preheat broiler. Lay drained pineapple rings in a single layer on a 9x13"-inch pan with sides - allow edges of pineapple rings to touch. Place a cherry in the center of each pineapple ring. Sprinkle each pineapple ring with 1 teaspoon brown sugar, then drizzle with 1/2 teaspoon margarine. Sprinkle with cinnamon. Place 5"-inches from broiler and broil (with oven door cracked) for 5 minutes or until topping is bubbly.
In a large bowl, toss the potatoes with the beer. Melt 2 tablespoons of the butter in a Dutch oven, add the chopped onions and sprinkle with 1/2 teaspoon salt and some freshly ground pepper. Stir. Cover and simmer slowly for 15 minutes, checking that onions do not burn. Preheat the oven to 350°F Butter a 2-quart rectangular or oval baking dish 14 inches by 8 inches by 2 inches. Overlap one-third of the potato slices in one layer; season with 1/2 teaspoon salt and freshly ground pepper. Sprinkle on one-third of the Gruyere and half the braised onions. Continue with more layers, ending with cheese (do not salt the top layer). There will be only 2 layers of onions. Pour any remaining beer over the onions and dot the top with the remaining tablespoon of butter. Bake on the middle shelf of the oven until potatoes are soft, about 1 to 1 1/2 hours.
Combine syrup, soy sauce, ginger and cayenne in small bowl and set aside. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in laarge non-stick skillet over med-high heat until just smoking. Cook chicken till golden brown, about 5 minutes a side. Reduce heat to med-low and add syrup mixture to skillet. Simmer, turning chicken once or twice to coat, until glaze is slightly thickened and chicken is cooked through, 2 to 4 minutes Serve. Make sure to use real maple syrup.
Preheat oven to 350° F. In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute. Add egg substitute, honey and vanilla. Beat on high speed for approximately 11/2 minutes. Add Splenda and beat on medium speed until well blended, approximately 30 seconds. In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 11/2 minutes (mixture may be crumbly). Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2" apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.
Salt and pepper roast all over. Place roast in roasting pan in a pre-heated oven at 450 for 15 minute. Add a little water in pan to loosen up juices. Turn down oven to 325 and cook for 1 hour and 10 minute. Take out and cover with aluminun foil for 30 minute. You can choose to make gravy with the drippings or do what I do and use two packets McCormick Brown gravy and pour in the juice from the roast. ***If your meat is a different weight then I mentioned, just cook 20 minute per pound. If it is too rare for you liking, just pop it right back in the oven and cook a little longer.***.