HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350 degrees. Butter 8-inch round cake pan. Line bottom with parchment paper; dust side with flour. Combine eggs, sugar, vanilla, zest, and salt in mixer bowl. Place bowl over (not in) pan of hot water and whisk until warm. Remove from heat and beat with electric mixer until doubled in volume and slowly dissolving ribbon forms on top of batter when beater is lifted. Sift flour over batter and gently fold in with rubber spatula. Remove about 1/4 of the batter from bowl and mix with melted butter; gently fold into remaining batter. Pour batter into prepared pan. Tap pan sharply on counter a few times to release air bubbles. Bake cake until edge pulls away from side of pan, 20-30 minutes. Let cool 10 minutes. Turn cake out of pan, carefully remove paper, and let cool completely. Meanwhile, make custard and cranberry fillings and candied almonds. For custard fillings: heat milk and cream to boiling in medium saucepan. Meanwhile, mix sugar, flour, and cornstarch in mixing bowl. Add eggs and whisk until lightly. Gradually whisk in one-quarter of the hot liquid. Return egg mixture to saucepan and cook, whisking constantly, over medium-high heat until mixture thickens, about 3 minutes. Remove from heat; stir in butter and vanilla. Place plastic wrap directly on surface to prevent skin from forming. Let cool to room temperature, then refrigerate 30 minutes. Place 1 cup custard in food processor and add berries and liqueur. Process until blended but berries are not completely pureed. Cover remaining custard with plastic wrap; reserve. To make cranberry filling: combine cranberries, water, sugar, lemon zest, and lemon juice in medium saucepan and heat to boiling. Reduce heat and simmer, stirring occasionally, until cranberries pop and flavors are blended, about 10 minutes. Let cool to room temperature. To make candied almonds: melt butter in small skillet over medium-high heat. Add almonds and 1 T. sugar; cook, stirring constantly, until sugar is dissolved and almonds turn golden brown. Sprinkle with remaining 1 T. sugar and spread on piece of waxed paper to cool. Store in airtight container. Cut cooled cake horizontally in half with long serrated knife. Trim to fit neatly in 2-1/2-quart glass dish with straight sides. Spread each cake half with half the cranberry filling. Place 1 cake half, filling side up, in bottom of dish. Top with raspberry custard filling. Top with remaining cake half, filling side up, and cover with plain custard filling. Refrigerate covered at least 1 hour or up to 24 hours. Garnish with candied almonds and fresh raspberries before serving.
Mix all ingredients together and place in a 9 x 13-inch baking dish. Bake at 350*F for 45 minutes. Remove from oven and sprinkle crumbled potato chips on top. Bake for 15 minutes more.
In a saute pan heat up 1 tablespoon olive oil. Saute the basmati rice in the oil for 5 minutes or until light golden brown; stirring constantly. Pour in the broth and add the salt. Cook covered over low heat for about 20 minutes or until water is absorbed and rice is tender. While the rice is cooking, lightly toast the walnuts then chop coarsely. Chop the dill. Fluff the rice with a fork and stir in the walnuts, dill, raisins, lemon zest, vinegar and 1/2 tablespoon olive oil. Serve hot.
Place chocolate and caramel on to a plate swirl them together. Dip the rim of the glass into chocolate and caramel topping. Layer each of these into a shot glass in the order given. The secret is to pour slowly, barely dribble the liqueurs into your glass. Start with your first liqueur and pour it into your glass, now take your spoon and place the tip of the spoon very close to your first liqueur, now carefully and slowly pour in your second liqueur over the BACK of the spoon and into the glass topping with cream.
Puree till smooth in processor the mayo, cream cheese, garlic, parsley and sauces. Turn into bowl. now, in food processor, process just till coursely chopped, 1 cup pecans; add pecans and pimentos, with juice, to mayo mixture. Now grate cheese in food processor Put into bowl with remaining ingredients. Stir well to combine. Let stand, refrigerated, at least 1 hour. Even better the next day.
Position rack in lower third of oven. Preheat oven to 425 degrees and set cookie sheet on rack to get hot. Line 9-inch pie plate with crust. Line crust with foil and fill with pie weights. Place on cookie sheet in oven. Prebake crust 15-17 minutes. Remove cookie sheet with pie plate on it, gather up edges of foil with pie weights inside and lift out. Set aside pie shell. Reduce oven temperature to 375 degrees. Move oven rack to center of oven. In bowl of electric mixer or in large bowl using whisk, beat together brown sugar and eggs. Mix in all remaining ingredients except nuts. Pour filling into partially baked pastry shell and arrange nuts on top. Bake 20-25 minutes, or until table knife inserted in center comes out clean or coated with clear syrup. Cool pie on wire rack and serve at room temperature.
Mix the butter, both sugars, peanut butter, vanilla and eggs thoroughly. Sift flour, salt, soda and baking powder. Fold into the first mixture. Add oatmeal, Cheerios and chocolate chips. Drop by tblsp onto ungreased cookie sheet. Bake at 375° for 10-12 minutes. I got 82 cookies , using a small cookie scoop that holds approximately 1 Tblsp dough.
Check the spinach leaves and discard any leaves with blemishes. Cut large leaves into strips. Rinse the spinach and set aside. Over high heat, set a 6 quart sauce pot with 4 quarts of water. When water begins to boil, place the spinach in it, add a teaspoon of salt and blanch for 2 to 3 minutes. Using a slotted spoon place the spinach in a colander and set aside. Combine the olive oil and the garlic in a 10 inch skillet and place over a medium heat. When the garlic turns golden in color, remove skillet from the heat. Combine the spinach with the garlic then place skillet back over medium heat and simmer for 5 minutes or until tender. Taste for salt, add crushed red pepper and pepper to taste. Serve hot with lemon wedges if desired.
Place ham in 4 to 6 quart slow cooker. Add apple juice. Mix brown sugar, honey and mustard; spread over ham. Cover and cook on Low 6 to 8 hours or until ham is hot and glazed. Remove ham from slow cooker; place on cutting board. Cut ham in half; reserve one half. Cut remaining half into slices; place on serving platter to serve. Note: Cut reserved ham into 1/2 inch cubes. Place 1 1/2 cups cubes in a resealable plastic fod storage bags. Seal and label bags with date of preparation. Refrigerate both bags up to 3 days or freeze up to 1 month for later use. If frozen, thaw in refrigerator befoore using.
Remove avocados from peels and smash thoroughly in mixing bowl. Dice onion and tomato (and tomatillo/Serrano if using). Finely chop cilantro. Add remaining ingredients to mixing bowl then add garlic powder. add lime juice. add salt and pepper to taste. Mix thoroughly.
Thoroughly mix all ingredients in medium bowl. Cover and chill at least 2 hours. Stir again before serving with raw veggies and/or rippled potato chips.
Preheat oven to 500°F. Prepare hens by rubbing mixture of salt and pepper into skin liberally. Place on cookie sheet, breast side up. Roast for 15 minutes at 500°F. Remove from oven and turn breast down; pour 1 1/2 cups water over hens. Turn oven down to 425°F and continue to cook for 1/2 hour. Meanwhile, use a zester to obtain orange peel without cutting into pith of fruit. Slice oranges in half and squeeze juice. Place juice in saucepan with zest and heat thoroughly (do not boil). Remove hens from oven and turn breast-side up and continue cooking for additional 1/2 hour (total cooking time is 1 hour 15 minutes). Blend cornstarch with orange juice/zest mixture and heat to thicken, stirring constantly. To serve: Place hen on plate and pour sauce over. Sprinkle with additional orange zest and parsley.
Mix bananas, walnuts, lemon juice and powdered pectin in large kettle. Stir while bringing to a full rolling boil. All at once add sugars. Stirring continuously, heat until full rolling boil. Continue to heat 1 minute. Fill jars to 1/4 inch of top seat with two-part lid and ring. Boiling water bath for 10 minutes. Makes about 3 pints.
The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored. Warm the whiskey slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning. Put back into the half shells and serve hot.
In a large saucepan, cook celery, onion, jalapenos, and garlic in oil until tender. Stir in broth, beans, parsley, cilantro, lime juice, cumin, and cayenne pepper (optional); bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and water until smooth; stir into chili. Add chicken. Bring to a boil; cook and stir for another 2 minutes or until thickened. Serve with shredded cheese and sour cream (optional). ENJOY! :-). Note: A deli rotisserie chicken works great with this recipe. It's already cooked so all you need to do is pull the meat from the bone and shred it with a fork before adding.
Heat oil to 375 degrees in deep fat fryer. Combine onion rings and buttermilk in a large bowl. Mix dry ingredients in another large bowl. Remove 1/3 of onion rings from buttermilk. Add to flour mixture and toss to coat. Place coated onion rings in hot oil and fry for about 3 minutes or until golden brown. Transfer onion rings to paper towels to drain. Repeat with remaining 2 batches.
Preheat oven to 180C/350°F. Sift flours, baking powder and salt and mix evenly. Melt the honey in a small saucepan on low heat. Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey. Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly. Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.
Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes. Add the stock and split peas, and bring to a boil quickly over high heat. Lower the heat and simmer until the peas are tender, about 1 hour. Puree 2/3 of the soup in a blender and stir it into the remaining 1/3. If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds. Add salt and additional pepper to taste.
Cut up the butter into small slices. Microwave for 45 seconds. Pour into a mixing bowl and let it cool for a minute. With a hand blender, beat the butter. Add sugar and beat. Add flour and eggs and beat. Pull out a cutting board and two butter knives. Drop a tbsp onto the pizzelle maker. They cook fast! (about 90 seconds). Put on some plastic gloves. Wrap each cookie around the butter knife handle while its still hot. You have to be very quick or your fingers will hurt. The best way to do it is to pull the cookie from the maker with a spatula, place on cutting board. Then center the butter knife handle in on the cookie. Pull one side of the cookie over the handle and then the other. Flip the whole thing over so the knife holds the cookie in shape. Do not eat all the cookies before you finish making them! Your family will be upset. The house will smell of them for hours, so there is no escape. Cool cookies completely. Blend all filling ingredients and fill. Feel free to try any other kinds of fillings and you can play with the filling proportions to your taste. Refrigerate cookies that are not eaten.
In a large bowl, mix together the breadcrumbs, cheese, leek, parsley and mustard. Season to taste. Add 1 whole egg and 1 egg yolk and mix thoroughly. Add enough milk to bind the mixture together. Divide the mixture into 8 and shape into sausages. Beat the remaining egg white on a plate with a fork until frothy. Dip the sausages into the egg white, then roll in the flour to coat. Heat the oil and butter in a frying pan and fry the sausages for 5 - 10 minutes until golden brown. Makes 8. Serve hot or cold.
Cake: Preheat oven 350 degrees Fahrenheit. Grease bottom and sides of 2 (9 x 1 1/2" or 9 x 2") round layer-cake pans. Dust with flour and shake out excess. Melt chocolate in double boiler over simmering water. Set aside to cool slightly. Drain beet juice into a small bowl. Place beets on a cutting board and chop into very small pieces. Add to beet juice and set aside. Beat butter, sugar, eggs and vanilla in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes, scraping sides occasionally. Reduce speed to low and beat in melted chocolate. Stir together flour, baking soda and salt in a medium-size bowl. With mixer on low speed, alternately beat flour in fourths and buttermilk in thirds into chocolate mixture, beginning and ending with flour. Mix until incorporated, about 1 minute. Add beets and juice and mix on medium speed until blended, about 1 minute. The batter will be thin and you will see pieces of beets. Divide the batter equally between the 2 prepared pans. Bake in the 350 degrees oven for 30 - 35 minutes or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed with fingertips. DO NOT over bake or cake will be dry. Cool cakes in pans on wire racks for 10 minutes and then invert onto racks. NOTE: If desired, cake layers may be wrapped in foil and kept at room temperature overnight, or they may be frozen. Defrost wrapped cake at room temperature before frosting. Frosting: Heat cream in a medium-size saucepan just until it comes to a boil. Remove from heat and add chocolate and vanilla, stirring until mixture is smooth and chocolate is melted. Transfer mixture into a plastic or glass bowl (metal causes the sides to get too cold and set up too quickly.) Refrigerate, stirring every 10 minutes until mixture is as thick as pudding, about 50 - 60 minutes. At this point the frosting will begin to set up very quickly. Leave in refrigerator and stir every 5 minutes until frosting is a thick as fudge, about 15 more minutes. Alternatively, the frosting may be placed over ice water and stirred constantly until spreading consistency. If it begins to get too thick, immediately remove it from the water. To assemble the cake, (make sure cake has cooled and has reached room temperature) place one cake layer top-side down on serving platter. Spread with a third of the frosting and top with second layer, bottom-side up. Spread remaining frosting over top and sides. Let stand at room temperature for frosting to set. NOTE: The frosted cake may be held at room temperature, uncovered, overnight or refrigerated up to 2 days. Bring to room temperature before serving.
Toss potatoes, and 1 tablespoons oil in microwave safe bowl. Cover with plastic wrap and microwave on high power until tender, 4-5 minutes, tossing potatoes halfway through cooking. Place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Melt 1 tablespoons butter with remaining 2 tablespoons oil in large skillet over medium-high heat. When foam subsides, cook chicken until browned on both sides, 3-5 minutes per side. Transfer to plate, leaving fat in skillet, and cover chicken with foil. Reduce heat to medium, add potatoes, cut side down, and cook until browned, 4-5 minutes. Transfer to platter. Add broth, sage and lemon juice and, using wooden spoon, scrape browned bits from skillet. Return chicken and accumulated juices to pan and simmer until sauce is slightly thickened and chicken is cooked through, about 5 minutes. Transfer chicken to platter with potatoes. Whisk remaining tablespoon butter into sauce, season with salt and pepper, and pour over chicken and potatoes. Serve.
Mix dry together salt, flours, nutmeg, cinnamon and baking powder. Beat egg in a bowl, then add honey, oil/milk, and milk. Stir together until just blended (don't overstir!) and lumpy. Add raisins and maple extract(Maple syrup might do too, if you have it on hand!). Fill muffin tins(lined or greased) 2/3 full, and bake at 400F for 20-25 minutes. Enjoy! :).
Place the white chocolate in a small glass bowl in the microwave on high power for 1 minute. Remove bowl from the oven and stir until chocolate is melted and smooth; set aside to cool. Using an electric mixer on low speed, blend the cream cheese and butter for 30 seconds. Add the melted white chocolate and blend another 30 seconds on low speed. Add the mint extract and 2 cups of the powdered sugar; blend on low speed until the sugar is incorporated, 30 seconds more. Increase mixer speed to medium and beat until frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed, to make a good spreading consistency. Use as desired.
Cook your pasta for 8 to 10 mins in a large pot of boiling water, drain , splash in a little olive oil and return to pot Heat your frying pan add the onion garlic and chilli and brown for one min. Add the sliced chorizo and fry til brown , Remove ingrediants from pan and put aside Add chopped chicken cook til brown Return everything to pan add cream and pesto cook til heated through and thicken slightly ,. Pour over pasta season with salt and pepper to taste add parsley and serve Lovely with a green salad and fresh bread.
Combine onion spinach, and apple in a bowl; toss well. Mix lime juice, orange juice, honey, and pepper in a small bowl until smooth. Drizzle sauce over salad. Enjoy!
Core the cabbage but keep it whole. In a large pot, heat cabbage and water and boil over high heat. Reduce heat to simmer and cook for 10 minutes. Drain and set aside allowing it to cool. Meanwhile, heat oil over medium heat in a large skillet. Add onion and red pepper. Saute. Stir in cumin, saffron, rice, apple and raisins. Add water and salt to rice mixture. Boil. Once boiled, gradually reduce heat and simmer. Cook for 10 minutes (rice will be undercooked). Remove from flame. Remove the 12 best shaped, largest leaves from the cabbage (reserve the remaining cabbage for use elsewhere). Oil the inside of an 8" metal colander. Line its bottom and inside with 8 cabbage leaves. Put in rice followed by topping it with 4 cabbage leaves, tucking the ends of the leaves inside the colander. Fill a large pot (1 big enough to fit colander inside of) with about 1" water. Place colander with the stuffed cabbage in the pot. Heat and allow to simmer. Cover and steam cabbage for 20 minutes. Remove from flame and allow to cool for 10 minutes. Place a flat serving plate upside down on top of the colander. Holding them firmly together, turn them over. Gently lift the colander off cabbage and serve!
Drain peaches & arrange halves in a baking dish w/cut side up (To make more secure, cut a thin slice from the bottom). Cream canned sweet potatoes & butter. Add brown sugar, orange peel, salt & brandy (If needed, use reserved peach syrup to get a smooth consistency). Spoon mixture into peach halves. sprinkle w/chopped nuts + brown sugar bake at 350°F (uncovered) for 15-20 minutes.
Saute in butter celery, onions, and garlic. Mix together the sour cream, Miracle Whip, and cheese. Mix the water chestnuts, Veg-all with the celery, onions, garlic, sour cream, Miracle Whip, and cheese. Pour into a 2-quart greased casserole dish. Top with the Ritz cracker and butter mixture. Bake uncovered in a 325 degree oven for 30 minutes. ENJOY!
Preheat the oven to 400°F (200°C) degrees. In a bowl, mix sugar snap peas, olive oil, sesame oil, tamari soy sauce, and black pepper. Spread the peas in a shallow oven dish lined with aluminum foil or parchment paper. Sprinkle some cayenne pepper on top. Roast in the oven for about 15 minutes. Infuse love and serve immediately!
Heat butter and oil in a large nonstick skillet over medium heat. Add chopped onion to the skillet. Coarsely chop the mushrooms and add them to the skillet. Cook, stirring often, until mushrooms just begin to soften, about 2 minutes. Add in the Madeira; stir well. Increase the heat to med-high; continue to cook, stirring occasionally until the mushrooms have released their liquid, about 3 minutes. Season to taste with salt; remove from heat and serve immediately or let stand at room temperature for up to 30 minutes before serving.
Place butter medium saucepan and melt over medium heat. Slice links in rounds about 1/2 inch thick. Place rounds into pan and brown, stirring often. Stir in tomato sauce. Add in all seasonings and mix well. Lower heat to medium-low, cover and allow to cook for 10 minutes. Stir occasionally to prevent burning. Check flavor and add curry at your discretion. Lower temperature and simmer for 20 minutes more. Serve with french fries on the side, adding enough sauce to dip fries. You may also like to sprinkle some curry onto the wurst for garnish.
Cake:. Preheat oven to 350F. Whip eggs with oil and sugar. Add peanut butter and whip some more. In a separate bowl, sift flour with baking powder. Slowly, add flour mixture, alternating with the milk. Stir minimally until smooth. Pour into 2 round 8" cake pans, lined with parchement or wax paper. Bake until toothpick comes out clean (approximately 30 minutes). Cool before icing. Icing:. Combine powdered sugar with peanut butter and butter. Add lemon and orange juices along with vanilla. Mix until smooth. Spread part of the icing on top of one of the cooled cakes. Place the other cake on top. Spread remaining icing to cover both the top and sides of the cake.
Cut the fish filets in equal size pieces (so they cook evenly). Lay the fish into an 8 x 8 baking dish, and squeeze half a lime over the fish. Add garlic, cumin, smoked paprika, and one tablespoon oil. Season with salt and pepper and turn the fish to evenly coat each piece. Cover and refrigerate to marinade for at least 15 minutes. Combine the coleslaw and the cilantro in a medium size bowl. Squeeze a lime half over the coleslaw and add remaining one tablespoon of oil. Toss, add salt and pepper to taste, and set aside. Warm the tortillas by heating a medium size pan or grill pan over medium high heat. Heat tortillas one at a time, flipping to warm both sides. Continue with remaining tortillas. Wrap warm tortillas in a clean cloth or use a tortilla warmer. Set aside while you cook the fish. Brush the grates of an indoor grill pan or outdoor grill with oil and heat over medium high heat until hot. Remove the fish from the marinade and place on the grill pan or grill. Cook without moving until the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2-3 minutes more. Transfer fish to a serving platter. To serve cut the fish into pieces, place into a warm corn tortilla. Serve with pico de gallo, seasoned coleslaw, and additional lime juice. This dish was created by Walmart Mom, Tina Butler. Variations. Fresh Smoked salmon or cod can be used in place of Tilapia. Tips. Garnish with coleslaw, pico de gallo, additional lime juice, and avocado slices.
Mix evaporated milk and sugar. Add macaroon crumbs. Let soak for one hour. Fold in the whipped cream, salt, and vanilla. Fill individual souffle cups. Sprinkle with additional crumbs and chopped cherries. Freeze. Serve with additional dollop of whipped cream.
Place soups, chicken broth, salt, Cajun and garlic seasoning into a crock pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli. Serve over steamed rice and sprinkle with cheese.