HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put an oven rack in the middle of the oven and preheat to 350 degrees F. Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.). For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated. For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds. Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan. (It is very important that the water added be very hot, I use boiling water from a tea kettle). Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 2 hours. (Don't rush this step, or the cake will not set). Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve! Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving. Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy. Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.
Melt the butter in a saucepan. Add the diced onion and cook until they soften. Add the cheese and stir as it melts. Add the peeled, seeded and finely diced tomato along with the mixed herbs. Stir in the beaten egg and cook for a couple of minutes. Mix it all together and pour into a serving bowl. Serve warm (not hot) or at room temperature with Ritz or crackers of your choice. NB: You will need spoons with this; it's more of a dollop and spread dip than a dipping one!
Cut into 1/8 potato wedges. Place overlapping in 13x9x2 dish. Combine remaining ingredients, stirring well. Brush potatoes with half oil mixture. Bake, uncovered, 375°, 45 min. ,basting occasionally with rest of mixture.
In a saucepan mix together butter, sugar and the beaten egg. Cook over low heat for 5 minutes, stirring constantly, until smooth and slightly thickened. In a large bowl mix together the graham wafer crumbs, coconut and finely chopped peanuts. Add the butter egg mixture and mix well. Press evenly into an foil or parchment lined 8-inch square pan and chill for 15 minutes. Beat together peanut butter, butter, icing sugar, and milk until smooth. (I like to do a taste test and sometimes add a bit more peanut butter). Spread over the base. Chill for 30 minutes or until firm. Melt chocolate and butter together in a double-boiler over hot water or in the microwave. Spread over middle layer. Chill until firm and then cut into squares.
Boil water for spaghetti. Season both sides of the chicken breasts with onion salt, oregano, and black pepper. Grill the chicken breasts for about 3 minutes per side (or until cooked through). Cook spaghetti 4-5 minutes. Drain. Spread 1/4 cup of spaghetti sauce on the bottom of a baking dish. Place chicken on top. Spread the remaining 1/2 cup of spaghetti sauce over the chicken. Top with grated and shredded parmesan and mozzerella cheese. Place dish uncovered under broiler for 3 minutes (or until cheese is melted). Serve over spaghetti.
Bring chicken broth (or water with chicken bouillon) and leftover meat sauce to a boil in a large pot, over high heat. Add orzo pasta and stir frequently so it doesn't stick at the bottom. When the soup comes to a boil, reduce heat to medium and simmer till the orzo is cooked, about 12-13 minutes or according to package instructions. Remove pot from heat, stir in butter and cheese, and serve immediately. Top with extra cheese, if desired. MAKES 6-8 SERVINGS.
Stir together the sliced flank steak, 2 tbs of the soy sauce and 2 tbs of the sesame oil in a medium bowl; set aside Cook angel hair pasta according to directions on the package; drain and set aside Combine beef broth, garlic, ginger, vinegar, sugar, red pepper flakes, and remaining soy sauce and sesame oil in a large pot; bring to a boil Stir in cabbage and cook until tender, 3 minutes Add steak; remove pot from heat, cover, and let stand 2 minutes to cook steak Stir in the cooked pasta and scallions. Cilantro leaves to garnish.
Preheat the oven to 425 degrees F. Line a sheet pan (with sides) with parchment paper. You can also use an ovenproof baking dish. Just make sure you use one large enough so the fish won't be crowded. If you crowd the fish, it won't cook in the directed time. Place the fish fillets, skin side down, on the prepared pan and sprinkle generously with salt and pepper. Combine the creme fraiche, two mustards, shallots, capers, 1 t. salt and 1/2 t. pepper in a small bowl. Mix well. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of your fish, until it is just done. The fish will flake easily, using a fork, at the thickest part when it is done. Be sure not to overcook it! Serve the fish fillets with the sauce from the pan spooned over the top.
Preheat oven to 350 F. Toss almonds with maple syrup and salt. Add oil last, and toss to coat. Spread coated almonds on baking sheet lined with parchmment paper. Bake until roasted and syrup has thickened, stirring occasionally, about 20 minutes. Be careful not to let them burn, which can easily happen with maple syrup. Let cool on pan. Break apart any clumps while still a bit warm or the sugar will crack off. When completely cool, store in airtight container at room temp. Keeps 1 month.
MARINATE chicken livers at least 2 hours in refrigerator, in blended BRINE ingredients: 4 cups cold water, 1 tablespoon fine sea salt, 1 teaspoon Accent seasoning; COVER; TURN chicken livers periodically with tongs during marination. MEASURE 2 cups flour and 1/2 cup Recipe #453973 (one batch without added flour) into a large sealable container, such as a GLAD food storage container or a Ziploc bag. SHAKE container and mix well. REMOVE chicken from brine with tongs; RINSE or soak chicken in very warm water. PLACE a few pieces breaded livers at a time into the SEASONED FLOUR mixture container; SEAL container firmly; SHAKE gently in all motions to thoroughly coat livers. PLACE breaded pieces on a wire rack when livers are evenly and generously breaded. ALLOW chicken livers to rest and absorb the breading for a few minutes before frying. PREHEAT the manufacturer's recommended amount frying oil in your deep-fryer between to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F (use a deep-fryer thermometer to gauge). ADD breaded chicken livers to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot oil; TURN livers only once midway, frying until golden brown and fully cooked, about 10-12 minutes. DRAIN on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken livers warmed in a preheated 170°F oven until serving. SERVE and enjoy!
Preheat broiler and oil a large shallow baking pan (1 inch deep). Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper then put skin sides down in baking pan. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total). Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes. Transfer to a platter. While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.
Heat the okara and soy milk, until they are at about 125 degrees (i.e., very warm to the touch). Add the salt, oil, and molasses, and stir to blend. Sprinkle the yeast over the okara mixture and stir gently (the yeast should foam slightly). Let the mixture sit in a warm, draft-free place for 5-10 minutes so that the yeast can proof. In a separate bowl, combine the bread flour and the whole wheat flour. Gently stir/fold the flour mixture into the okara mixture until a sticky dough forms. Cover the bowl with plastic wrap and then drape a towel on top. Let the dough sit in a warm, draft-free area for 30-40 minutes, or until doubled in size. After the dough is about 2x its original size, punch down the dough while still in the bowl, then take it from the bowl and put it on a floured surface. Kneed the dough for a few minutes, folding in additional flour (from 1/4-1 cup) so that it becomes a firm, elastic dough. Mold the dough into a elongated ball shape and place into an oiled, suitably-sized bread pan. Cover the dough with plastic wrap and drape a towel on top, and let it rise for a second time for about 20-30 minutes. Preheat oven to 325 degrees F. Make several slices in the top of the dough to allow some steam to escape. Place the bread pan on the middle shelf in oven. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the loaf sounds hollow when you tap on it. Remove the bread from the oven and let cool on a wire rack for about 15 minutes. Remove from pan, and enjoy some fresh, homemade bread as soon as it's cool enough to slice!
Trim roots, outer leaves, and tops from the leeks, leaving 6 inches or so of the base. Split each leek in half lengthwise. Cut each half crosswise into 1-inch-thick slices. Rinse thoroughly under cold water, drain. Repeat. Set aside. Wash brussels sprouts thoroughly under cold running water, and remove any discolored leaves. Cut off root ends, and cut sprouts in half. Wash and peel carrots trimming off ends. Cut into 1/4 inch pices making coins or cut on a the diagonal for oblong pieces. Set aside. Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add leeks and garlic; saute 5 minutes. Add sprouts, carrot, and water; cover and cook 15 minutes. Spoon vegetable mixture into a 1 1/2-quart casserole coated with cooking spray; set aside. While vegetables are cooking warm milk in a small saucepan. Place milk in pitcher. (I find this warming creates a smoother sauce, but you may skip it if you are short on time.) Melt butter in the same saucepan over medium-low heat, stir in flour. It will form more lumps than paste - that's low fat cooking. Add in 1/4 cup of milk and vigorously whisk to blend the flour and remove lumps. Gradually add the remaining milk, stirring each with a wire whisk until well blended. Increase heat to medium, cooking for about 5 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon-pepper blend and Parmesan. Pour sauce over vegetable mixture. (Cover and chill mixture now, if desired.). Preheat oven to 350 degrees. Before baking, sprinkle cornflake crumbs over vegetable mixture. Bake uncovered for 20 minutes or until thoroughly heated. If you are cooking a cold gratin, bake 30 minutes covered. Remove cover and bake additional 20 minutes.
Combine all ingredients in a bowl and whisk to emulsify. Use to marinade your favorite cuts of poultry, veal or lamb.
Boil 1" of water in large skillet. Add asparagus and cook, uncovered, just until tender-crisp. Meanwhile, in a bowl, whisk together eggs, and water until completely blended. Coat a 10" nonstick skillet with cooking spray. Heat the skillet over med-high feat until just hot enough to sizzle when a drop of water is added. Pour in the egg mixture. It should set immediately. With an inverted pancake turner (I assume that means spatula), lift the edges as the mixture begins to set to allow uncooked portion to flow underneath. When the top is set, fill one half of the omelet with asparagus, mushrooms and cheese. With the pancake turner, fold the omelet in half over the filling. Slide onto a serving plate, serve immediately.,.
Mix together all the ingredients for the meatballs in a bowl. Knead the mixture until the ingredients are well combined. The beaten egg should give a stickiness to the rest of the mixture, holding it together. Take a small amount of the mixture -slightly less than a tablespoon) in your hand and mould it into a ball. Continue until the meatball mixture is used up. Fill a pan about one-third full of cooking oil. Heat oil to 350°F and deep fry the meatballs until brown, about 5 minute (Turn meatballs halfway to ensure they are browned evenly.). Remove meatballs to plate lined with absorbent paper, to drain off excess oil. Combine all the ingredients for the sauce in a pan. Mix them together over a low heat, stirring until the sauce has thickened. Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce. Pour the meatballs with sauce onto a serving plate and serve!
Preheat oven to 375°F. In a baking pan, place 1/2 tbs. butter in the space where each filet will be laid. Season filets on both sides with seasoning salt and pepper and lay atop each 1/2 tbs. butter. Sprinkle minced garlic evenly atop each filet. Then layer each filet with onion slices, then tomato slices, then remaining butter and finally sprinkle with seasoned breadcrumbs. Bake for 15-20 minutes uncovered or until fish flakes easily when forked. If you desire extra crispy breadcrumb topping, broil on low heat for 2 minutes.
Wash chicken and dice. Mix with marinade. Leave in a cool place for at least 30 minutes. Can be left in the fridge for 2 hours to overnight for deeper favour. Cashew nuts - if you have some nice crispy bought nuts (not honey roasted which will be too sweet for the dish), you can save time by using them instead of preparing the nuts according to steps 2 & 3. Bring 100 ml of water to the boil. Add 1/4 teaspoon of salt and 1/2 teaspoon of brown sugar (more favour and also a bit of salt will make the nuts more crispy after deep fried / baking). Put in cashew nuts and simmer for 30 minutes (so the salt and sugar not only coat the nuts but deposit inside). Remove and drain. Pre-heat an oven (160C for fan-assistant oven, I am not sure the temperature for those without fan, may be 170C). Use an oil brush to grease a baking plate. Put in a teaspoon of oil (oil/butter, though it seems that butter gives a better favour and texture). Pour in the cashew nuts. Keep an eye on the nuts, once there is no more water bubbles evaporates (takes about 30-45 minutes, the nuts would not be crispy with any moisture inside), uses the oil brush to brush all over the nuts. Bake for another 15 minutes or when the nuts become light brown (the colour will become darker when cool). Pour over a piece of kitchen paper on a rack to cool. (It is essential to coat a layer of oil so the nuts can remain crispy much longer after mixing with the sauce. Some people may prefer deep-fry but too much oil is needed while my husband needs to loss weight. You can double the amount and leave half in an air-tight jar for next meal but I don't do it myself as my husband will finish it quickly.). Heat a non-stick wok with medium heat and add a tablespoon of oil (2 tablespoons of oil if you use a normal wok). Put in garlic and chilly pepper. Stir fry for a while till you can smell the garlic. Add chicken and stir fry till it is done. Take out the chicken and put aside. (Don't worry if the marinade sticks to a normal wok, as the pineapple juice we use later will solve the problem.). Put in green pepper, stir fry for 1 - 2 minutess (depending on the hardness of the pepper). Put back the chicken and add the red pepper and stir fry. Pour in seasoning and stir fry until the sauce reduces. Add the pineapple and mix (so the juice of the pineapple will not come out, as we have used pineapple juice for seasoning already). Turn off the heat, add cashew nuts and mix. Serve hot.
Preheat oven to 350 degrees F. Coat a 9-inch x 5-inch loaf pan with cooking spray. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and spices; set aside. Combine applesauce and molasses. Add dry ingredients alternately with applesauce mixture to egg mixture. Fold in raisins and nuts. Pour into loaf pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Cool 10 minutes, remove from pan and continue cooling on a wire rack.
Heat grill / broiler to high. Heat the oil in a large frying pan, then soften the onion and pepper for 5 minutes. Stir in the garlic, fry for 1 minute, tip in the tomatoes and gnocchi, then bring to simmer. Bubble for 10 to 15 minutes, stirring occasionally, until gnocchi is soft and the sauce has thickened. Season, stir through the basil, then transfer to a large ovenproof dish. Scatter with the mozzarella, then grill / broil for 5 to 6 minutes until the cheese is bubbling and golden. This dish can be frozen for up to a month. Just defrost and bake in a medium oven for 20 - 30 minutes until piping hot.
Heat the oil in a large pan. Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear. Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer. Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly. Cook until the lentils are tender, about 25 - 30 minutes. Stir in the coriander and serve. Suggested accompaniments, steamed rice, naan bread, poppadoms.
Combine sweet potato, onion, garlic & stock in a pan, cover & simmer until potato is tender, drain. Placew sweet potato into a greased oven-proof dish. Melt butter in a pan, stir in flour & stir over heat until bubbling. Remove from heat and gradually stir in combined milk & extra stock. Return to heat & stir until sauce boils & thickens, stir in thyme. Pour sauce over sweet potato and top with breadcrumbs & cheese. Bake at 180.C for approx 20 mins or until nicely browned.
In a large mixing bowl, put in the creamed corn first. Rinse and drain the indicated ingredients and put them in too-- the green chiles, corn, and black beans. Add the can of diced tomatoes. Pour on the tablespoon of seasoning, and toss well to coat, I find my salad fork makes a good mixer for this to disperse the spicing. Add the corn muffin mix and the sour cream (12 oz is usually just the whole thing), mixing well. Grease an 13 x 9 casserole dish with cooking spray and dump the whole mixture into it. Bake at 350F for 45-50 minutes or until the top looks set. Towards the end of the baking time, measure out the topping ingredients and put them into a bowl. I had some pepper jack cheese from a gift basket, which I grated, that was just awesome on this. When the casserole is done baking, don't turn the oven off yet. Extract the casserole and put the topping on it, then put it back in the oven on Broil for about 5-8 minutes, or until you have a crispy, cheesy, onion-y topping that conceals the peppery corny goodness. Serve with salt and pepper to taste and enjoy! For extra kick, sautee the diced chiles and 1/3 cup diced onion in 2 TB oil and some of the seasoning before putting in the casserole. As posted, it's the timesaver method.
Prepare the oven to 425 F and prepare the puff pastry shells according to package instructions. Meanwhile, heat 1 tablespoon of olive oil in a large skillet with high sides over medium high heat. Add the chicken and sausage and saute until chicken is cooked through and sausage is browned, about 5 minutes. Transfer to a plate and set aside. Reduce heat to medium and add the onion, celery, bell pepper, jalapeno, and garlic. Season with salt and pepper and saute until softened, about 10 minutes. Sprinkle the flour over the vegetables and stir to combine, cooking for about 60 seconds. Add the crushed tomatoes, chicken broth, Worcestershire, Cajun seasoning, gumbo file, thyme, and 1/2 teaspoon salt. Stir and let simmer for 2-3 minutes. Add chicken and sausage back in and continue to simmer for 3-4 minutes. Add shrimp and let cook gently for about 7-10 minutes until the shrimp are just cooked through. Stir in the heavy cream. Season with salt and pepper. Scoop into warm puff pastry shells and garnish with chopped parsley.
In a large bowl whisk together the brown rice flour, ground oats, arrowroot, baking powder and soda, guar gum, ground chia, spice and salt. In a medium bowl beat the eggs, add the sugars, oil and vanilla, mix well. Add the wet ingredients to the dry, mixing well. Fold in the carrots and pineapple. Let sit for 30 minutes to allow the gum time to work. Bake in a 375 degree oven for 15 to 25 minutes.
Preheat oven to 350 degrees. Cream butter and sugars together. Beat egg and vanilla, add to creamed mixture. Sift flour, soda, salt and baking powder together. Add dry ingredients to wet, and stir to blend. Add remaining ingredients and combine. Roll dough into 1 inch balls and place on greased cookie sheet, 2 inches apart. Bake 10-15 minutes, until browned.
Cook the ground turkey and garlic in a nonstick pan, breaking apart the meat with a spoon until browned. Drain off any fat. Add the chili powder and cumin and stir to coat the meat. Mix the tomatoes, beans, onion, chiles, tomato paste in a slow cooker. Stir in the meat mixture. Cook and cook until flavors are blended (4-5 hours high, 8-10 hours low.
Preheat oven to 375°F. Slice pears in half lengthwise and scoop out a little of the flesh to make bowls. Brush pears with oil. Sprinkle with salt, pepper and thyme. Roast pears for 15 minutes and then take out of the oven. Combine cheese, bacon and nuts. Fill pears with mixture. Put the pears back in the oven and roast 15 minutes more.
Preheat oven to 400F and lightly grease a 9x13 inch casserole dish. Cut squash in half and scoop out seeds. Brush inside with 1 tablespoon olive oil and season with salt and pepper. Add 1 tablespoon of olive oil to a small pan over medium low heat. Add shallot and garlic and saute until softened, about 7-10 minutes. Turn heat to low and add the cream cheese. Break up with a wooden spoon and let melt. Stir in the heavy cream, parsley, and sage. Season with salt and pepper, then remove from heat. Add the gruyere cheese to the cavities, dividing evenly between both squash halves. Add the cream mixture on top of the gruyere. Cover tightly with aluminum foil and bake 1 hour and 30 minutes or until squash is soft when pierced with a fork. Meanwhile cook the pancetta in a skillet over medium heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. When the squash is finished baking, scrape the inside of the squash to release all the "noodles." Add the pancetta to each squash bowl, and toss with tongs to combine. Garnish with chopped parsley.
In a large bowl, dissolve jello in boiling water. Stir in frozen raspberries. Cool in fridge until just set - this won't take long since the berries are frozen. Meanwhile, combine crushed candy bars and crackers - set aside. Melt marshmallows with milk in microwave and let cool. Fold in Cool Whip and spread over jell-o. Top with crushed candy bars and crackers.