HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla and egg in a small bowl; mix well. Add to flour mixture, stirring until smooth. Fold in banana and bacon. Spoon about 1/3 C batter for each pancake onto hot greased nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked.
For the cake: Mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan. Place in COLD oven and turn heat to 325 degrees. Bake for 1 hour and 40 minutes, or until toothpick comes out clean. For the frosting: ****. Beat cream cheese and butter until smooth. Add box of powdered sugar and beat well. Add butter & nut flavoring and blend. Stir in chopped pecans. Spread on top of cake and let come down the sides. ****Note: My mother always put the full batch of frosting on the cake. My aunt's recipe says to make 1/2 the frosting recipe for the cake. It is a personal preference. If you like alot of frosting; make the entire batch. If you don't like too much frosting cut the frosting recipe in half.
In a large measuring cup combine peanut sauce and coconut milk. Set aside. In a large skillet (I used two skillets) heat oil. Add tilapia and cook for 3-5 minutes and then turn fish and cook for 3-5 more minutes or until done. Season fish with salt and pepper and then remove to a plate and keep warm. Add coconut/peanut sauce mixture and spinach to skillet; bring to a boil over medium high heat. Cook for 2 minutes or so or until spinach wilts. Spoon sauce over fish.
Preheat oven to 400°F In large bowl, combine pork sausage, cream cheese, chives, cayenne, salt, pepper and lemon juice. Fold bread crumbs into meat-cheese mixture until fully combined. Roll mixture into 1-inch balls. Wrap a 1 1/2 -inch square of puff pastry around each ball, stretching to cover. Pinch seams to seal. Place seam-side down on greased cookie sheet and bake at 400 F for 10 minutes. Serve garnished with chopped or julienned scallions. Makes about 24 small balls. To freeze: Freeze unbaked balls. Bake them (still frozen) at 375 F for about 17 to 20 minutes, or until browned.
Preheat oven to 325°F. Melt 1/2 cup butter. Combine graham cracker crumbs and 1/2 cup melted butter; mix well. Press graham cracker mixture onto bottom and about 2-1/2 inches up the sides of a 9x3-inch spring form pan. Sift flour and cornstarch together; set aside. Melt 1/2 cup butter; cool. In mixer, combine ricotta and cream cheese; beat until smooth. Add sugar 1/2 cup at a time scraping bowl if necessary to get it all mixed in well; beat for 30 seconds to thicken up after last of sugar is added. Blend in vanilla, lemon juice, cornstarch, and flour; mix well. Add sour cream and melted butter; mix well. Add each egg one at a time, beating each one in well before the other is added. Beat for 30 seconds scraping bowl well to make sure that all batter is blended properly. Wrap the outside of the spring form pan in TWO layers of aluminum foil. Pour batter in to spring form pan. Place spring form pan into larger roasting type pan and fill roasting pan with water until it comes HALFWAY up the spring form pan's sides. Bake for 1 hour, turn oven off and leave it in the oven untouched another 45 minutes. Your cheesecake is PERFECT when it is very lightly browned and has a 2-3 inch wobbly spot in the middle after baking. Remove from oven, remove foil, cool completely, then refrigerate over night. To serve: carefully remove sides of spring form pan, slice and serve cold with topping of your choice.
Butter 1 side of 1 slice bread. Place the buttered side down on waxed paper. Spread 1 T. of the thousand island dressing on the bread. Place 1/2 of the swiss cheese on the dressing. Top with sauerkraut and 1/2 of the corned beef. Spread 1 T. thousand island dressing on both sides of the toast. Place on top of the corned beef. Press lightly. Next layer the remaining corned beef, coleslaw, and the cheese. Top with last piece of rye bread. Butter the top. Lightly press the sandwich together. Heat a pan and grill until golden brown on both sides. To serve: Slice the sandwich on the diagonal. Enjoy!
Heat the oil in a large, non-stick frying pan, add the peppers and cook over a medium heat for 15 mins until softened and lightly coloured. Scatter over the feta. Combine the eggs, cream and herbs, then season well. Pour over the pepper mixture, reduce the heat and cook for 15-20 mins until just set. Cook the top under a pre-heated broiler for 5 mins until just golden. Cut into thick wedges and serve.
Combine first 3 ingredients, stirring well. Cover and chill thoroughly. Place shredded lettuce on a large serving platter. Arrange chicken, tomatoes, avacado, bacon and egg over lettuce. Spoon chilled dressing over salad just before serving.
Beat the eggs very well. add eggs and milk to flour and mix by hand. Drop by the spoonful on top of soup. Cover on medium for 1/2 hour to 45 minutes. Do not open the lid!
IN a large food processor, chop 1 large onion, 1 medium bell pepper, one handful pitted kalamata olives, 1 handful flat leaf parsley leaves, and 8-12 garlic cloves. HEAT 2 tablespoons extra virgin olive oil in a large saucepan over medium heat; ADD the above chopped vegetables, 1 1/2 lbs lean ground beef, 1 teaspoon fine sea salt and 1/2 teaspoon fresh ground black pepper; SAUTE until meat is browned and vegetables have softened. ADD 1 (14 ounce) can diced tomatoes, 3/4 cup dry Greek red wine, 1 (6 ounce) can tomato paste, 2 tablespoons red wine vinegar, 2 teaspoons Greek honey, 1 1/4 teaspoons crushed dried oregano, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon freshly grated nutmeg, 1/2 tablespoon ouzo or 1/4 teaspoon pure anise extract, 1/4 teaspoon fresh grated lemon zest, 1/4 teaspoon crushed dried mint, 1/4 teaspoon fresh ground white pepper, 1 pinch crushed red pepper flakes, and 3 tablespoons grated parmesan cheese; STIR well; COVER; REDUCE heat; SIMMER for 45 minutes or longer (sauce will be thick); RE-SEASON sauce to taste with fine sea salt if needed (leave sauce just slightly under-salted since sauce will concentrate while baking). SEPARATE 4 large eggs and retain yolks in a medium to large mixing bowl (refrigerate egg whites sealed, for another use while fresh); WHISK in 4 cups whole milk until smooth; ADD 2 teaspoons extra virgin olive oil, 2 teaspoons fresh lemon juice, 1 level teaspoon fine sea salt, 1/2 teaspoon fresh ground white pepper, 1/4 teaspoon freshly grated nutmeg, 1/8 teaspoon garlic powder, and 1 pinch cayenne pepper; WHISK again until blended; SET aside. MELT 1/2 cup salted butter over low heat; ADD 1/2 cup all-purpose flour and cook for just one minute; POUR milk and egg mixture all at once into roux while whisking constantly; CONTINUE whisking often until sauce thickens up and begins to bubble; REMOVE from heat; WHISK in 3/4 cup powdered parmesan cheese until smooth and glossy; COVER loosely with plastic wrap; BLEND 1/2 cup of the BECHAMEL into the fully-simmered SAUCE. COOK the PASTA according to package directions for al dente (salt the boiling water and add olive oil to prevent boiling over); ALLOW to drain; MEANWHILE, into previous empty boiling pot add 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lemon juice, 2 tablespoons grated parmesan cheese, 1 tablespoon minced flat leaf parsley, 1/8 teaspoon garlic powder and 1/8 teaspoon fresh ground white pepper; STIR; ADD drained pasta and toss; RE-MOISTEN pasta if needed with water. PREHEAT oven to 350 F; SPRAY a 2-3 quart casserole dish with non-stick cooking spray; SPREAD 1/2 (one half) of the PASTA in bottom of baking dish; POUR the entire SAUCE mixture then smooth; ADD the remaining pasta over the SAUCE; POUR all of the BECHAMEL sauce over the pasta; LEVEL and smooth bechamel sauce. NOTE: YOU CAN SPRINKLE THE TOP OF CASSEROLE NOW LIGHTLY WITH GRATED PARMESAN CHEESE (PLUS MINCED FRESH PARSLEY IF DESIRED) OR YOU CAN GARNISH WHILE STILL HOT, JUST AFTER BAKING. BAKE for 1 hour. ALLOW to set 20 minutes before slicing. SERVE and enjoy!
Beat egg whites until stiff; set aside. Beat egg yolks and buttermilk together. Sift dry ingredients together and add to liquid mixture. Add the melted butter and mix together until smooth. Fold in beaten egg whites. Fill pan cups about 1/4 full of oil and heat. Fill pan cups with batter. If you are adding jam, jelly, or applesauce to the middle add it now, only about a 1/4 teaspoons Bake until the edges are bubbly. Turn (using a fork, knitting needle, or toothpick) and continue turning until evenly browned and toothpick inserted into center comes out clean.
Wash prawns and remove heads but leave shells on ( in Sri Lanka prawns are cooked with the shell on for better flavour). Put all ingredients, except lemon juice, into a saucepan and bring slowly to simmering point. Simmer uncovered for 20 minutes or until onions are soft. Add lemon juice and stir. Taste and add more salt or lemon if required.
In a saucepan, cook beef and onion until meat is no longer pink; drain. Stir in water, beans, tomatoes and corn. Stir in mustard, salt, pepper and contents of macaroni sauce mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in contents of macaroni packet. Cover and simmer 10-14 minutes longer or until macaroni is tender, stirring once. Serve with salsa con queso dip.
Grease or line 12 muffin cups. In large bowl, combine all ingredients, stirring until just moistened. Pour batter into muffin cups, then bake at 375 degrees for 10-12 minutes, or until done.
Lay the bacon rashers flat on a cutting board & stretch w/the back of a knife. Use half of the bacon to line a 1 lb microwave safe loaf pan or terrine. Combine the chicken livers, grd pork & sausage meat in a bowl. Cover & cook on HIGH for 6 minutes or till the meats are fully cooked, stirring twice during cooking. Transfer mixture to a blender or food proc. Add the next 5 ingredients (garlic thru salt & pepper) & mix till smooth. Spoon the mixture into your prepared pan or terrine & cover w/the remaining bacon. Place 3 bay leaves on top, cover w/greaseproof paper & cook on HIGH for 4 minutes. Allow pate to cool. Cover w/foil, weight down & chill overnight. TO SERVE: Remove bay leaves, turn out onto a serving plate & slice. Serve w/French bread & a green salad. NOTE: While the recipe doesn't say to do this & I haven't made this dish, I will drain the cooked meat mixture of the rendered fat as the bacon will add flavor & moistness in the final cooking stage.
Heat a saucepan over medium to medium-high heat. Add oil to cover the bottom of the pan scantily. Saute garlic and onions in hot oil until they begin to be done; onions should be becoming clear and soft (about 5 minutes). Add can of beans and its liquid, can of tomatoes and its liquid, and spices. Stir. Cover and heat through until not quite boiling. While heating, break the eggs into a bowl and, with a fork, break the yolks and lightly beat until the yolks and eggs are thoroughly mixed. The eggs should be just slightly frothy. When chili is hot, remove from heat and reduce the heat to low. While off the heat, slowly pour in eggs, stirring as you pour. (Get a good centrifugal motion going before you add the eggs to get this step right.) Egg should cook instantly, giving the soup a creamy look and texture. Return to low heat and heat through, perhaps another 2-3 minutes. Serve topped with any or all garnishes you choose. Or without, your choice.
Place the washed raw cranberries into a food processor. Pulse until chopped finely and place into a large bowl. Next put pecans into the processor and chop coursely. Place them into the bowl with the cranberries. Do the same with the celery, chop and add to the bowl. Chop your apple finely on a cutting board. DO NOT use the processor. Add the apple to the bowl and stir in the rest of the ingredients. Chill over night or at least for a few hours before serving. Serve with poultry, breakfast toast, cereals, or anything a nice tart bit is good with.
In a small mixing bowl stir together flour, baking powder, soda, and salt; set aside. In a medium mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg; beat well. Beat in apple butter and vanilla. Stir lemon juice into milk (mixture will curdle). Add flour mixture and milk mixture alternately to apple butter mixture, beating on low to medium speed after each addition just until combined. Grease muffin cups or line with paper bake cups; fill two-thirds full. Bake in a 350 degrees F. oven for 20 to 25 minutes or until a toothpick inserted in the centers comes out clean. Cool on wire racks. If desired, frost with Penuche Frosting. Penuche Frosting: In a small saucepan melt 1/2 cup margarine or butter; stir in 1 cup packed brown sugar. Cook and stir until bubbly. Remove from the heat. Add 1/4 cup milk; stir until smooth. Add 3-1/2 cups powdered sugar; beat by hand until of spreading consistency. Frost cooled cupcakes immediately. (If frosting thickens, stir in hot water, a few drops at a time, until of spreading consistency again.).
Boil until tender, peel, and mash sweet potatoes. Mix sugar, salt, cinnamon, and nutmeg. Add molasses and sweet potatoes; beat well. Stir in half and half, egg yolks, and sherry. Beat the egg whites until stiff, fold into mixture, and pour into the pie shell. Put into a preheated 425 degree oven. Reduce heat to 375 and bake about 35 minutes. The pie will be brown and set in the middle. Serve warm or cold with whipped cream. ** If no alcohol is wanted, simply delete it from the recipe but the taste will be completely different.
In a large stew pot or Dutch oven, saute turkey, garlic, and onions until meat is no longer pink. Stir in tomatoes, tomato sauce, broth, peppers, green peppers, apples, chili powder, cocoa, curry, and cinnamon. Bring to boil, reduce heat, cover and simmer for 1 hour. Add beans and almonds. Heat through. Dish up, and sprinkle raisins over it, then add a glob of sour cream on top.
Heat oven to 350 degrees. Mix thoroughly butter, sugar, vanilla. Add red food coloring. Mix in flour and salt until dough hold together. (If dough is dry, mix in 1 - 2 Tablespoons light cream. Mold dough by teaspoonfuls around Maraschino cherry. Place cookies about 1 inch apart on parchment lined cookie sheets. Bake 12 - 15 minutes or until set but not browned. Cool. Dip tops of cookies into Icing.
Mix the marinade ingredients in a bowl. Put the raw chicken in and let it sit for half an hour. Mix the sauce ingredients in another bowl and put aside. Break off the star arms of the anise and throw away the middle. Carefully press between your fingers until you hear a crack. In a non-stick frying pan or a wok, heat the oil and the star anise on high heat. Put in the chicken and stir-fry for about 4 or 5 minutes, until the chicken is opaque. Put in the pepper slices, ginger, garlic and shallots and stir-fry for another minute. Put in the sauce ingredients and stir to mix until it thickens a bit. It should take about another minute. Add the mango slices and mix gently until they're warmed through. Garnish with the pecans and cilantro and serve immediately.
Preheat the oven to 350 degrees F. Grease an 11 x 7 inch baking pan. In a bowl combine the flour and salt, stirring to blend. In a double boiler over hot water, or in the microwave, combine the margarine and the coarsely chopped chocolate. Heat, stirring occasionally, until melted and shiny. Remove from heat and let the mixture cool to room temperature, stirring occasionally. Combine the sugar, eggs and cooled chocolate mixture. Beat on medium speed until well mixed. Blend in the vanilla. Turn off the mixer and add the dry ingredients at one time, and blend on low speed until incorporated. Scrape down the sides of the bowl with a rubber spatula (refrain from licking, I know it's difficult). Stir in the dark and white chocolate chips. Scrape the batter into the prepared pan and level the top. You make now like what's leftover in the bowl. Use your discretion how much you leave in the bowl. Bake for 30 minutes for fudgy brownies, a cake tester will come out with some batter on it. DO NOT OVERBAKE! Remove the pan from the oven to a wire rack and let it cool slightly. Keep covered with plastic wrap in the fridge for up to 4 days. These are also amazing frozen, just make sure you have a good dentist.
Preheat oven to 350 degrees. Cook macaroni until it is almost al dente but still slightly undercooked. Melt Earth Balance in small saucepan and add 1 Tbsp flour. Cook until it gets bubbly, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Whisk in remaining flour, water, nutritional yeast, soy sauce, turmeric, paprika, pepper, and cayenne, and cook, whisking often, until the sauce thickens but is still runny enough to drip off of the whisk. Mix in mustard. Add sauce and Teese to cooked macaroni in a casserole dish (I used an 8 x 6 1/2 inch Pyrex dish) and mix until well combined. Top with breadcrumbs and cook for about twenty minutes, with a couple of minutes under the broiler if you want the breadcrumbs extra crunchy.
Mix all ingredients in a bowl and let sit in the refrigerator for a couple hours before serving. -Enjoy!
Sprinkle salt and pepper on both sides of Tilapia filet. Heat a non stick skillet on med-high heat. Melt butter. Cook Tilapia 3 minutes on each side. Sprinkle with lime juice and serve.
Preheat the oven to 325 degrees. Oil or spray your cooking pan(s). Puree the beets in a food processor with a bit of water. Put the pureed beets into a small bowl. Add apple sauce, 1/4 cup water, vanilla extract, and apple cider to the beets and mix well. In a large bowl, mix the dry ingredients together; then add the beet mixture and stir until well-combined. Bake for 20-30 minutes (Depending on the size of pan you use: more for small, deep pans and less for a 9x13 pan. Test by inserting a toothpick into the center; it's done when the toothpick comes out clean.). Allow to cool completely before cutting, frosting, and serving.
Heat olive oil in a large skillet over medium-high heat. Add onion, cook for 2 minutes. Add yellow and orange bell peppers and cook for another 2 minutes. Add zucchini, yellow squash and eggplant and cook for 2 more minutes. Add garlic, tomato, salt and pepper and cook for about 1 minute. Note: I like to continue cooking all the veggies for several more minutes. It's a personal thing, I like my ratatoullie veggies really soft and like letting the flavors meld together. Note: You may need to add some additional olive oil as you add more veggies. This depends on the size of your veggies and your personal preference. I usually do add a tablespoon or two more as I cook out the veggies. To make into an appetizer: Spoon ratatouille into the mini phyllo cups and bake in a preheated 400 degree oven for about 8 minutes, or until heated through. Note: you could also choose to fist put in a bit of boursin cheese into the phyllo tart first, then add the ratatouille on top and bake as directed.
Heat oven to 400 degrees. In bowl, beat together eggs, milk, onions, butter, salt, and pepper until well-blended. Pour into greased pie plate or 10.5" au gratin dish. Sprinkle with bacon and cheese evenly over top. Bake for 20 minutes or until set and golden brown.
Dissolve yeast in the water in a small bowl and let stand until slightly foamy on top, about 10 minutes. In a large bowl stir together the 2 3/4 cups flour, salt, and herbs. Form into a mound. Make a well in the center and add the yeast mixture to it. Using a fork, stir the dough in a circular motion, gradually pulling the flour into the yeast mixture until a dough forms. Place the dough on a lightly floured work surface using some of the 1/2 cup flour. Using the heel of your hand, knead the dough until it's smooth and elastic, about 10 minutes. Form the dough into a ball. Brush a large bowl with the oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 to 2 hours. Place dough on work surface lightly dusted with the remaining flour. Punch the dough down. By hand, gently press dough out into desired shape. Place one hand in the center of dough, and with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about 1/4 inch thick for a crusty pizza base and 1/2 inch thick for a softer one. Flip the dough over from time to time as you work with it; alternately, roll the dough out with a rolling pin. The dough should be slightly thinner in the middle than the edge. Lift the edge of the pizza to form a slight rim. Transfer dough to a baker's peel or baking sheet, cover, and let rise again until almost doubled, about 20 minutes. Top as desired. Bake in a 400 degree F oven for 10 to 15 minutes, until the crust is golden, or according to your pizza recipe's instructions.
Place first 5 ingredients in large bowl. Add dressing. Toss lightly. (I cover the bowl with wrap and literally toss;). Spoon onto (heated) tortillas. Roll tortillas. Enjoy.
Fillet chicken breasts by slicing them in half horizontally. Pound the thicker part of each fillet, if desired, to even the thickness of the breast, resulting in more tender chicken. Sprinkle both sides of fillets with salt and freshly ground pepper, to taste. Heat a large skillet on medium heat, and when hot, spray skillet with fat-free cooking spray. Brown fillets by cooking in skillet for 2 minutes per side. You may have to do this in batches. Add the marinara sauce to the skillet, cover, and finish chicken in the sauce until cooked through. Stir every couple of minutes. Top the chicken with mozzarella cheese, using only 1 oz of cheese per serving of chicken. Cover skillet and cook until cheese is melted. Top one cup of pasta with 1/2 cup of marinara sauce and 2 fillets of chicken.
In a medium bowl, beat the cream cheese until smooth; add sour cream. Fold in salsa and seasoned salt. Store in refrigerator but serve at room temperature. Serve with chips or veggies.
Add all ingredients except for the milk to soup pan and cover with water. Simmer 4 hours covered, adding more water as needed or until the peas break up. after the peas break up, remove lid and let excess water steam off until you have a thick paste. Add evaporated milk and serve.
In a 6 quart stainless steel kettle combine all ingredients. Bring to boiling, stirring occasionally. Simmer 40 minutes. Spoon into sterile jars, leaving a 1/2 inch head space. Wipe jar rims, adjust lids. Process in boiling water for 10 minutes. Makes 7 half pints.
Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan. In a large bowl, stir cake mix and pudding mix. Make a well in the center and pour in oil, water, eggs, and sheery (or rum). Beat on low speed until blended, then scrape bowl and beat 4 minutes medium speed. Pour batter into prepared pan and bake for 40-45 minutes, or unitl a toothpick inserted into the center comes out clean. Let cool for 15 minutes, then turn out onto a serving plate and cool completely. Dust top with powdered sugar. Enjoy!
Saute the bacon in skillet until crisp. Drain and crumble. Reserve pan drippings. Combine 4 Tbs of the flour, the pkg. of dry onion soup mix, salt, and pepper. Put into a paper sack. Add the liver strips and shake until dredged in the flour. Save the flour that remains. Saute liver, celery and onion in bacon drippings until liver is brown. Place in a 2 quart casserole. Top with crumbled bacon. Add bouillon. Bake, covered, in a 350 degreeF.oven for 30 minutes. Add potatoes and carrots and bake, covered, for 45 minutes or until vegetables are tender. Remove the meat and vegetables to a warm platter. Add the flour remaingin in the sack to the skillet. Stir in to the liquid from the casserole. Cook, stirring constantly, until thickened. Pour over liver and vegetables and serve.
Combine first 7 ingredients in a large bowl. Combine the lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle lime mixture over cabbage mixture; toss gently to coat. Let salad stand 30 minutes before serving.