HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 20 cm pan, line the base with greaseproof paper. Using a beater, cream butter and sugar until light and fluffy. Beat the eggs one at a time. Stir in coconut, sifted flour. Spread mixture into prepared pan. Bake in a moderate oven of 180°C for 30-40 minutes. Pour hot syrup over cake, cool in pan. Lemon syrup: Combine all ingredients in saucepan, stir over low heat without boiling until sugar has dissolved. Bring to the boil then simmer, uncovered, for 3 minutes. Strain syrup.
Heat oil in a large, deep skillet and add onion. Sweat onion over medium heat until translucent. Add garlic and continue cooking over medium heat until fragrant. Sprinkle pork chops with salt and pepper and add to the skillet, browning them over medium high heat. Flip the chops to brown both sides. The meat should be golden brown on both sides but does not have to be cooked through. Meanwhile, stir together the two cans of soup, parsley and canned mushrooms/dried mushrooms (if using). Place the potato slices into the skillet around, between and atop the chops and pour over the soup mixture. Use a spoon or spatula to gently stir the contents of the skillet to distribute the sauce over all the potatoes and meat. Be sure to scrape up the golden brown bits (fond) from the bottom of the pan and stir them into the sauce. Simmer over medium heat approximately 30-40 minutes or until the potato slices are cooked through (tender), stirring gently at least twice through the cooking time. Note: If your family likes strong mushroom flavours then I highly recommend the use of dried mushrooms in this dish. If your family is not so keen on mushrooms then leave out the canned and dried mushrooms. The sauce will still have a strong cream-gravy, especially if you fried the chops to a golden colour and scraped the bottom of the pan to rescue those flavours. This recipe holds up well to experimentation with dried spices and other add-ins. Try adding dried pakprika (sweet), chives, thyme, sage, applewood smoke seasoning, a few spoonfuls of sour cream or a handful of homemade bacon bits for variation.
Preheat oven to 350°. Grease 10x15 jellyroll pan. In a large bowl, mix brown sugar, 1 c butter, 2 eggs, and 1 tsp vanilla. Stir in flor, baking soda, and 1/2 tsp salt. Stir in oats. Press oatmeal mixture into prepared pan. Melt chocolate chips with sweetened condensed milk and 2 Tbsp butter in saucepan over low heat, stirring until melted. Remove from heat and stir in nuts, 1 tsp vanilla and 1/2 tsp salt. Spread over oatmeal base. Bake until golden brown approximately 25-30 minutes. While warm, cut into bars.
You need some plain, flat white soup or pasta bowls for this to work well. Place a 440g can of red fruit (cherries, berries, plums) and a 440g can of orange fruit (peaches, apricots) in the fridge overnight. Process each can separately. Puree the fruit and the juice or syrup in a blender, use enough of the syrup or juice to puree the fruit easily, this will be between about half to all of it. Then pass through a sieve to a 1litre jug. Rinse the blender and sieve before doing the second can of fruit and putting it in a different jug. Cover each jug with plastic wrap and put in the fridge until just before serving. Add the champagne to each jug so they are have increased by half again once you have stirred the fruit and champagne together and the foam has been mixed inches This will only use about half of the bottle. Hold a jug in each hand and pour both fruit mixes into a chilled bowl at the same time from opposite sides of the bowl. They should meet in the middle. Use a toothpick to make a small swirling pattern where the two colours meet. If you have a helper in the kitchen to pour a third jug, you could add a third can of white fruit (apples or pears). This is a very simple dish and once you have made it a couple of times you will feel able to experiment quite happily but remember to use cans of fruit rather than fresh as it saves a lot of hassle cooking the fruit and there is consistency in the amount of fruit in each can. Beware that the combination of fruit and alcohol can affect people more noticeably that they would expect.
Place all ingredients in blender except splenda (you can use any sweetener you prefer, I just like spenda). Blend well. Add sweetener to taste and blend. Enjoy!
Cook potatoes in oil until golden. Spray a pan with olive oil and cook onions until tender and golden. Remove onions from pan and set aside. Boil or steam the hotdogs until cooked. Split buns and spread with butter, sauce, and relish. Place 1 hotdog on each bun. Divide red and green capsicums, mozzarella and parmesan cheese between the 6 hotdogs.
Add all the ingredients from flour to cinnamon in one bowl. Mix all the ingredients from sugar to vanilla together in a second bowl. Combine two mixtures together just until mixture is moist. Pour into two greased loaf pans. Bake at 350°F for 1 hour.
Heat 2 tablespoons of the oil in a Dutch oven; add the chicken and brown lightly, turning freqently. Push the chicken to the side or remove and set aside; add 1/2 cup onions and saute 2 minutes. Rearrange the chicken and onion evenly in the pan; add 1 cup of chicken broth. Cover pan and simmer 30 minutes or until the chicken is tender. Remove chicken and pour the pan juices into a 2-cup measure, cool. When cool, skin chicken and remove the meat from the bone in large pieces. Set chicken aside. In the same Dutch oven, heat the remaining 1 tablespoon of oil and the diced bacon or ham. Saute for about 3 minutes over medium heat. Add the remaining onion, green and red bell pepper, and celery. Saute until the chopped onion is tender. Add the rice and saute, stirring, for about 2 minutes. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pour enough of the remaining chicken broth into the measuring cup with the pan juices to make 1 3/4 cups and add along with the tomatoes to the vegetables. Cover and simmer 25 minutes, until the rice is tender and liquid is absorbed. If necessary, add more chicken broth or water. Gently stir cooked chicken into the rice; heat through. Taste and add salt and pepper, if needed. Spoon into a serving dish and sprinkle with freshly chopped parsley.
Position your oven rack in the bottom third of the oven and preheat the oven to 200 degrees. Line 2 large baking sheets with aluminum foil. Using a small saucer or the rim of a large glass, trace 3 (4" diameter) circles onto the foil on each baking sheet using a food-safe, waterproof marker or pencil. Lightly butter the foil. Set the baking sheets aside. In the bowl of a standing electric mixer, beat the egg whites and cream of tartar on medium speed until foamy. Carefully begin adding the superfine sugar, one tablespoon at a time, and increase the speed to medium-high. Continue to beat until the egg whites are stiff and glossy, about 7 minutes. Turn the mixer off and, using a spatula, transfer the meringue to a pastry bag fitted with a 1/2 inch plain tip. Using the traced circles on the foil as guides, carefully pipe concentric circles of the meringue onto the buttered foil so that the circles are completely filled with the meringue. Pipe a second and then a third ring of meringue around the top outermost ring of each circle to form a shallow cup space. Place 1 tbsp of the confectioner's sugar in a fine-mesh sieve and shake the sugar evenly over the tops of the meringues. Bake the meringues 1 1/2 to 2 hours, until crisp. They will not color. Turn the ove off and leave the meringues in the oven to cool and continue crsiping for at least 4 hours and up to overnight. They should feel very light. Remove the cool baking sheets from the oven and remove the meringue cups from the baking sheets by carefully peeling them off of the foil. Transfer to an airtight container, if storing. Meringues may be made up to several days in advance and kept in an airtight container until ready to serve. Make the strawberry puree by combininb 2 cups of the strawberries with the 3 tbsp granulated sugar and the lemon juice in a blender or food processor and blend until very smooth, about 2 minutes. Strain the mixture through a fine-mesh sieve into a medium mixing bowl and discard the solids. Transfer the sauce to a nonreactive measuring cup or small glass bowl and chill until ready to serve. If desired, place the cream in the bowl of an electric mixer and beat on medium-low until slightly thickened. Turn the mixer off and add the remaining 2 tbsp confectioners' sugar. Beat on low speed until the sugar is incorporated and then increase the speed to medium high. Continue to beat until stiff peaks form. Chill the whipped cream until ready to assemble the desserts. When you are ready to serve, place each of the meringue cups on individual dessert plates and fill each with 2/3 cup of the remaining assorted berries. Top each with1/3 cup of whipped cream, if desired, and then spoon some of the strawberry sauce over the top. Serve immediately.
Cake Directions: Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; butter paper. Dust pans with flour. Sift cake flour, baking powder, and salt into medium bowl. Transfer 1 tablespoon flour mixture to large bowl. Add fresh blueberries and toss to coat. Set remaining flour mixture and blueberries aside. Stir whole milk, vanilla extract, and grated lemon peel in small bowl. Using electric mixer, beat butter in another large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs 1 at a time (mixture will get'rocky' keep beating until well blended). Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Fold in blueberries. Divide batter equally among pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run knife around pan sides to loosen. Turn cakes out onto racks to cool completely. Peel off parchment paper. Frosting Directions: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peel and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes. Assembly: Transfer 1 cake layer to platter. Spread 3/4 cup frosting over cake layer. Top with another cake layer; spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing). Garnish cake with lemon peel strips and additional blueberries, if desired, and serve.
Sprinkle meat tenderizer on both sides of steak.Refrigerate for 30 minutes. Season steak with all other ingredients.Refrigerate steak for 1 hour. Turn broiler below oven on by setting the temperature to about 425-450 degrees. Place steak on boiler tray away from flames,and broil until desired wellness.
In large bowl mix peanut butter, tamari sauce, honey, ginger, crushed red pepper, green onions, cilantro, carrots and pork. In large sauce pan heat sesame oil until very hot. Add pork mixture to pan and cook stirring constantly for about 3 minutes or until pork is done. In large bowl add angel hair pasta and pork mixture and mix well. Cut shrimp down center where it has been deveined and add about 1 tablespoon pork mixture to each shrimp. Take one egg roll wrapper and fold in half to form triangle. Place shrimp on folded edge with tail dropped past fold, it will stick out the bottom and you can use as handle. Fold top down over the shrimp as tight as possible. Next fold right side onto shrimp as tight as possible. Beat egg in a bowl. Cover remaining edge with a small amount of egg mixture to seal edge and fold edge over to the right as tight as possible. repeat until out of shrimp or wrappers. Cook in deep fryer for 3 minutes. Serve with a wasabi sauce if you like spicy and enjoy.
Combine all ingredients (except wraps) in a bowl. Once thoroughly combined, spoon 1/4 of mixture on each tortilla wrap. Wrap like a burrito. Chill in refrigerator for 2-3 hours and enjoy!
Meat Sauce - heat oil in a large heavy based saucepan on medium and add onion, celery, carrot and garlic and cook uncovered stirring occasionally, for 8-10 minutes or until vegetable start to soften and then transfer vegetables to a large bowl and set aside. Heat pan on medium-high heat and add mince and cook, uncovered, stirring occasionally, for 3-4 minutes or until mince changes colour and then add tomatoes and water. Cover and bring to the boil and then add the cooked vegetables and stir to combine. Reduce heat to medium-low and simmer, covered for 20 minutes. Now add zucchini and broccoli and cook covered, for 5 minutes and then remove pan from heat and season well with pepper. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions, or until al dente, drain. Divide pasta between shallow bowls. Stir basil through the meat sauce and then spoon sauce over the pasta. OPTIONALS - top with parmesan and extra basil leaves and accompany with a salad of your choice, if you like.
In a food processor, process the vanilla wafers and 1 cup of the pecans until finely ground. Add the powdered sugar and orange zest and process until evenly incorporated. With the motor running, add the orange juice concentrate, orange liqueur, and corn syrup through the feed tube and process just until well blended. If the mixture seems too soft to handle, let it stand for a few minutes until firm; if it seems too dry and crumbly, sprinkle in a little water and process briefly to incorporate. Finely chop the remaining 1/3 cup of pecans. Spread them in a shallow bowl. Shape portions of the mixture into scant 1" balls with lightly greased hands. Press the balls into the pecans, turning until coated lightly all over. If the pecans don't stick well, moisten the balls by rolling them in slightly damp hands. Let the cookies mellow in an airtight container for at least 4 hours or preferably overnight before serving. Store in an airtight container for up to 4 days, refrigerate for up to 2 weeks, or freeze for up to 1 month.
Preheat oven to 400 degrees F & butter a 13"x9" glass baking dish. In a small saucepan over medium-low heat, stir butter, cane syrup, pear nectar, vanilla, Bourbon & OJ until butter melts. Increase heat & boil until mixture is slightly reduced, about 5 minutes, then remove from heat & whisk in the cinnamon, nutmeg & salt. Arrange1/3 of the potato slices in the prepared baking dish, then top with half of the pear slices, & then with another 1/3 of the potato slices. Finally, arrange the remaining slices of potato & pear on top & on their edge, alternating potato & pear, & overlapping slightly. Sprinkle lightly with salt, then pour the cane syrup mixture over everything. Cover the dish tightly with aluminum foil & bake until sweet potatoes are nearly tender, about 1 hour. Uncover & bake until completely tender, basting occasionally with the syrup, for about 20-30 minutes longer, checking with a toothpick or knife point to make sure the potatoes are completely tender. Spoon the syrup over the sweet potatoes & pears one last time & serve hot.
cream butter and sugar. add eggs. mix well. add flour, cocoa, milk with soda and golden syrup. lastly add baking powder. mix well. bake in large baking dish in moderate oven 35-40 minutes.
In a large stock pot over medium-high heat, add the butter or margarine. Add the onions and saute until softened, 3 to 5 minutes, stirring frequently. Reduce the heat to medium and add the paprika, garlic, caraway seeds, dill seed, and marjoram. Cook for 1 minute, stirring constantly. Add the beef and stir to combine. Cook for 2 minutes, stirring frequently. Add the flour and stir until it is absorbed into the onions and beef, 1 to 2 minutes. Add the broth, tomato paste, and Worcestershire sauce. Bring to a boil and stir to deglaze and dislodge any bits of food that have stuck to the bottom of the pan and to incorporate the flour. Scrape your stirring spoon to free any flour that has adhered to it. Reduce the heat, cover, and simmer for 1 hour, stirring occasionally. Add the potatoes, cover and simmer for 30 to 45 minutes, or until the meat is tender, stirring occasionally. Season with salt and pepper. Top each serving with 1 tablespoon of sour cream, if using.
Mix all ingredients well and store in a sealed container. rub on beef roast before putting in oven.
Add crushed ice to a rocks glass and muddle the mint sprig. Add lemon juice, vodka, and limoncello, and stir to combine. Splash with soda water or 7-UP and serve.
Unroll dough and place side by side on a baking sheet with small sides touching. Pinch to seal. Cut a 2 inch strip from one short side and set aside. Brush the remaining dough with mustard to 1/2 inch of the edges. Top with ham and cheese. Roll up jelly roll style, starting with a long side. Pinch seam to seal. Place seam side down on ungreased cookie sheet or pizza pan forming into a circle. Pinch ends to seal. Beat 1 egg yolk and brush over dough. Bake at 350 degrees for 30 minutes. Meanwhile, for glaze, beat remaining egg yolk and divide into 2 small dishes or custard cups. Tint one green and one red with food coloring. On a floured surface, roll out remaining dough to 1/8 inch thickness. Use a small cookie cutter or cut out 9 holly leaves about 2 inches long using a small paring knife. Apply green glaze to the leaves. Shape remaining dough into 9 small balls for holly berries. Brush with red glaze. Arrange leaves and berries in groups of three on the hot dough. Bake 5 minutes longer or until wreath is golden brown.
Heat oven to 200°C. Hold the lamb with the flesh side towards you and cut slices about 2cm apart through to the bone-a bit like cutting chops but not through the bone. Mix the fresh bread crumbs parsley, garlic, capers, anchovies, lemon rind and oil. Using your hands, place stuffing between the slices. Tie the leg with string to hold the slices together-this can be a bit tricky, a spare pair of hands makes it easier. Scatter rosemary over the leg. Place in a baking dish and cook at 180 C for about 2 hours. When you carve, instead of slices you end up with tasty, chunky fingers of lamb. Enjoy !
In a skillet, brown beef and onion- Drain off any fat. Place half the cabbage in a non-stick sprayed 3- or 4- quart casserole. Top with beef and onion mixture and then the rest of the cabbage. Mix together tomato sauce, water, basil, oregano and pepper. Pour over cabbage. Cover and bake at 350 degrees for 75 minutes- Check durnig last half hour of baking and add more water if needed.
Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste.
All ingredients should be at room temperature. Add to bread machine as your model's instructions direct. Mine are as follows. Add liquid ingredients to bread pan. Add dry ingredients, except yeast, to bread pan. Make a well in dry ingredients and carefully add yeast. Select the "Wheat" or "Whole Wheat" Setting on your machine. Choose crust color, if applicable. Press Start!
Preheat oven to 350 degrees. In a mixing bowl cream sugar and butter, beat until light and fluffy. Add eggs on at a time. Mix cocoa and food coloring together in a small bowl; add to mixture and mix well. Sift together cake flour and salt. Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour. Blend in vanilla. In a small bowl combine baking soda and vineager. Add to mixture. Pour batter into 2 9inch or 3 8 inch cake pans. Bake 20-25 minutes or until done. Cool completely before frosting. For Icing: Blend cream cheese and butter together in a mixing bowl. Add marshmallow creme and sugar; blend well. Fold in coconut and nuts if desired (or what I always do is press them into just the sides of the cake after I get the icing on it; very pretty this way!). Spread between layers and on top and sides of cooled cake.
In a medium saucepan, combine all ingredients; heat and stir over medium heat until mixture is smooth. Add the little smokies; heat 5-6 minutes, or until hot. Serve with frilled toothpicks.
Preheat oven to 375 degrees Fahrenheit. Spray Pam in large meat loaf pan; set aside. In large mixing bowl add hamburger, beaten eggs, Rye bread pieces and evaporated milk. Mix well. Add white wine vinegar, chili pepper, cumin and olives pieces. Mix. Add neufchatel cheese pieces to meat mixture. Mix. Put in loaf pan and pat down. Make sure the cheese pieces are not sticking up. Cover them so they are inside of the meat loaf. Bake for 40 minutes or until sides come away from the loaf pan and top has risen. Take out of oven and cool. Wrapping: Place loaf in disposable foil loaf pan and cover with plastic wrap and bow. Instructions on Card: "When you are tired and weary. Here is a gift to make you cheery. A meal for your loved ones, so you can take a rest. Our Love. "You can serve this cold for sandwiches or. reheat for a hot meal. You can also freeze. for another day." God Bless.
In a wok or large skillet over medium-high heat, warm the oil. Add the sesame seeds and ginger to the oil and saute until fragrant and seeds golden, about 2 minutes *CAREFUL have a lid ready, it pops! Add the onions, bell pepper and salt. Saute for 1 minute. Add the chicken, more oil if necessary and continue to saute until chicken is cooked through and no longer pink. Add water chestnuts, hoisin sauce, soy sauce, Worcestershire sauce, vinegar. cook until flavors are well blended, about 2-3 minutes. Serve over rice and top with green onions.
Preheat oven to 375. Coat an 8"X 8" baking pan with cooking spray. In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well. Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do no overmix--bits of margarine will still be visible. Set aside about half the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes. Meanwhile, mix the preserves with the spinach puree in a small bowl. Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20-25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars. Spinach Puree: Steam baby spinach(for mature spinach-remove stems) for about 30-40 seconds or cook in skillet with 1 tablespoons water for about 90 seconds or just until wilted. Puree in food processor or blender for about 2 min until smooth and creamy.
Preheat grill to medium-hot. Sprinkle pork roast with salt and pepper. Place roast on grill over indirect heat, not directly over fire. Cover and cook about 1 hour and 20 minutes (18 to 20 minutes per pound). Meanwhile, stir together barbecue sauce, jelly and chili powder. The last 30 minutes of cook time, baste roast with sauce mixture every 5 to 10 minutes or until done (internal temp 155°F). Remove roast from grill and let rest 5 to 10 minutes. Slice, refrigerate leftovers, good hot or cold!
Place roast in slow cooker, rub all over with the minced garlic. Add remaining ingrdients and cook on low for 7-9 hours. Pork should be aobut 160 degrees when fully cooked. Serves 4-6 people. Goes great with rice and side salad.
Boil water, sugar & lemon juice together for 10 minutes. Add berries and cook for an additional 10-15 minutes. Dissolve corn starch in cold water and add to berries. Cook for another 5-10 mins until thickened. Remove from heat, add almond extract and stir. Pour into baked pie shells then let cool. Top with whipped cream, if desired. Enjoy!
Mix all ingredients until smooth in small saucepan. Stir constantly over medium-low heat until thickened. DO NOT BOIL! Serve over vegetables, seafood, or poached eggs. This quick-sauce, tastes similar to Hollandaise, but is much easier to make.