HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the carrots until tender; drain and mash. In large mixing bowl, combine mashed carrots, sugar, baking powder, vanilla and flour. Beat for 3 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat, slowly adding melted butter. Pour mixture into a greased 1 1/2 quart baking dish or a 9 inch square pan. Bake at 325°F about an hour, or until set in the center. NOTE: If your oven runs hot, reduce the temperature a bit to avoid scorching the bottom. To serve, lightly dust the top with powdered sugar.
Add 2 tablespoon of sugar and the yeast to the water. Use a whisk to dissolve the mixture for about 2 minutes. Let the mixture sit for 7 minutes until it starts to bubble. Turn the mixture to a big bowl and add the remaining sugar, salt, and vanilla extract and mix well until dissolved. Sift the 6 cups of flour into the mixture and mix well with a whisk or a wooden spoon. Then you can begin to mix the mixture with your hand until all the bumps are smooth. Mix for about 4 minutes. When the mixture is smooth, cover with seran wrap and leave it at a warm area to rise for about an hour an hour and a half. Heat up the oil in a pot at medium heat for 15 minutes. Make sure that the oil is about 2 inches deep so that the puff puff dont end up being flat. When you are ready to fry the puff puff lower the heat for a minute. The puff puff mixture should be nice and risen. grab small amount fo the mixture with your hand and squeeze small balls through your thumb and index finger. The balls should rise to the top of the oil quickly. Raise the oil temperature so that the balls can brown. You want to cook these balls for about 3 minutes each or maybe 4 minutes so that the inside gets cooked properly. If you dont want to use your hand to make the balls , you can use a small ice cream scoop. Remember to lower the oil temperature between each fry. Also turn them around frequently so they brown all over. Drain them on a paper towel. and leave to cool for 30 minutes before serving. They taste best with coke or sprite or any soda you might have.
Fill half a large pot with water and bring to a boil. Add some salt to it and the lobster making sure the fish is completely submerged. Cook the fish for 5 minutes for the first kg and 2 extra minutes for every additional kg. If the antenna pulls out easily, the fish is cooked. A properly cooked lobster meat is creamy white and the shells are bright red. Allow the fish to cool. Remove lobster meat from the shell. Cut the tail in half lengthwise. Keep shell intact and carefully remove the meat from it. Mix the masala powders, salt, ginger-garlic paste and lime juice in a bowl. Add pepper powder and mix. Add the lobster pieces to it and mix. Marinate for 30 minutes. Heat oil in a pan. Add curry leaves and marinated lobster pieces. Shallow fry on both sides till cooked. Dip the tail into the marinade and fry till it is lightly browned. Let the fried tail dry on paper towels. Now stuff the fried meat into the shell and garnish with fresh veggies. Serve hot with rotis. Enjoy!
Preheat oven to 400 degrees. Grease shallow baking pan. Mix onion, parsley and mushrooms. Spread out in bottom of baking pan. Salt and pepper trout, inside and out. Lay trout on top of vegetables. Pour 1/4 cup of butter over trout and cover with baking pan with foil. Bake for 15 minutes. Remove from oven and sprinkle bread crumbs, swiss cheese on top. Pour the other 1/4 cup of butter and dry vermouth over bread crumbs and swiss cheese. Sprinkle with paprika. Cover with foil again and place in oven and bake another 10 minutes. If you would like to brown the crumbs, place under broiler for a few seconds.
Combine coffee & syrups, top up with milk and serve with whipped cream & sprinkles.
Preheat oven to 350 degrees F. Coat 36 mini muffin cups with cooking spray. Prepare the cake mix according to package directions. Divide the batter evenly among the muffin cups. Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 10-12 minutes. Let cool 5 minutes in the pan, then transfer to a wire rack to cool completely. Using an electric mixer, beat the cream cheese, sugar and vanilla until smooth and creamy. Frost the cooled cupcakes with the frosting and top with the ginger. NOTE:Cupcakes may be baked up to 1 day in advance and kept in a tightly covered container at room temperature. Or they may be baked 2 months in advance and frozen. The frosting may be made up to 2 days in advance and refrigerated, covered. Bring back to room temperature before frosting.
Combine all ingredients, mix well and stuff into sheep casings (pork casings will work too, but will end up a little fatter frank). Smoke for 2-3 hours at 115 deg or until a rich orange color is reached (you can freeze them at this point, until you want to boil them). Then cook in water heated to 160-170 until franks float. Cooking time depends on thickness of the hot dog. You can simply just grill them as well. Again, the yield depends on how long and thick your links are.
Heat oil in large saucepan over medium high heat. Add pepper and garlic; saute 30 seconds. Add shrimps and salt; saute 3 minutes;remove from skillet. Add sherry,parsley and Old Bay seasoning. Cook to reduce for 1 minutes. Return shrimps to skillet and toss to coat.
In medium bowl beat cream cheese until smooth and fluffy. Add lemon juice and sweetened condensed milk and mix until very well combined. Pour into graham cracker crust and chill.
Mix together dates, sugar, almonds and peanuts. Fold mixture into egg whiles and place in well-buttered baking dish. Cook in preheated 325F oven for 35 to 40 min, or until a straw inserted in centre comes out clean. Serve hot, tepid or cool.
Preheat oven to 375. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender. Add Chilies, cook 3 minutes, stirring constantly. Remove from heat, stir in chopped chicken strips. Combine cumin, chili powder and enchilada sauce. Pour 1/3 of sauce mixture into an 11 x 7 inch baking dish coated with cooking spray. Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture. Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture. Top with remaining tortillas and sauce mixture. Bake at 375 for 15 minutes. Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes. Sprinkle with cilantro if desired.
Combine cottage cheese and Cool Whip in a large bowl. Add dry Jello and stir until Jello is thoroughly mixed. Gently fold in mandarin oranges. Refrigerate for at least 30 minutes. It is best when refrigerated overnight.
Cook macaroni according to box. Mix together macaroni and diced tomatoes. Add salt and pepper. Put in large baking dish. Put teaspoon of butter on top. Cover with foil. Cook on 350 degree F for 30 minutes.
Bring the sugar and water to a boil in a heavy medium saucepan over high heat. Reduce the heat to medium-low. Simmer, stirring until the sugar is completely dissolved, 6 to 8 minutes. Let cool completely. Transfer to an airtight container. Refrigerate until completely chilled, at least 4 hours.
Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellni; cook according to package directions and until squash is tender. Drain. Heat oil in a skillet over medium high heat. Add prosciutto, cook untilcrisp, then drain on a paper towel=lined plate. Return skillet to burner (with drippings still in pan); reduce heat to medium. Melt butter in the skillet. Add sage sprig and cook until butter brown, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan. Toss to heat through. Off heat, finish with lemon juice, parsley, and pepper.
In a large nonstick pan cook chicken in hot oil over medium heat for 4 to 5 minutes. Turn chicken and add zucchini. Cook for 4 minutes or until chicken is tender and no longer pink and squash is tender. Spread pesto over chicken and sprinkle with cheese and sun dried tomatoes. Let that just warm and serve onto plates.
Put squash & bacon into glass, microwave-safe dish. Add salt & pepper & cover dish tightly with cling wrap. Microwave squash for 13 - 15 minutes. Remove clear wrap carefully. There will be lots of steam. Mash squash slighly with potato masher or large fork. Drain squash well (do NOT skip this step or casserole will be watery) and add back to glass bowl. Taste squash and season further if needed. Add beaten egg to squash and stir. Microwave until egg is set 3 - 5 minute. Transfer mixture to baking dish, cover with cheese & broil until cheese is melted.
Place all ingredients in a large crockpot and cook on low for several hours to heat throughly. This can be placed in a casserole dish and baked in a 350 degree oven, uncovered for 60-70 minutes.
Cut cabbage into 2-inch wedges (you'll have 6 to 8 of them), leaving the core intact so that the wedges stay together while they cook. Heat a heavy skillet, over medium heat, and add 1/4 cup oil; heat this until it shimmers, then add cabbage. Cook cabbage, turning once, so that it is browned on both sides, abut 2 to 3 minutes per side; transfer to a plate and set aside. Reduce heat in skillet to medium low, add remaining tablespoon oil; add cloves, mustard seeds, curry leaves, bay leaf, shallot, and garlic, cooking and stirring 1 minute. Add ginger, turmeric, 1 tablespoon jalapeno, tomato, and broth; season with salt (you can add more jalapeno to taste). Increase heat to medium high and bring to a boil; return cabbage, cover, reduce heat to medium, and braise until tender, about 10 minutes (turn once halfway through braising). Remove and discard cloves, curry leaves, and bay leaf.
Heat oil in large stockpot over medium heat until hot. Brown beef short ribs evenly. Remove from stockpot; season with salt and black pepper. Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Add tomatoes, chipotle peppers and poblano peppers to stockpot. Return beef to pan; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/2 hours or until beef is fork-tender. Remove beef; keep warm. Skim fat from cooking liquid. Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro, as desired. Garnish with lime wedges, if desired.
Melt butter in a 13 X 9 inch baking dish. Heat sugar and water in medium saucepan until sugar is disolved. Cut shortening into flour until mixture resembles cornmeal. Add milk and stir with fork until dough leaves side of bowl. Turn dough onto lightly floured surface or pastry cloth and knead only until smooth. Roll dough out to form a large rectangle about 1/4 inch thick. Sprinkle cinnamon over the peaches and spread the mixture evenly over the dough. Roll dough up like a jelly roll. Dampen the edge of the dough to seal. Cut the roll into about 16 slices. Place the slices on edge in the pan of melted butter. Carefully pour sugar syrup around the rolls. This will look like too much liquid, but the crust will absorb it. Bake at 325 degrees for 35-40 minutes or until most of the juice has been absorbed.
In a large, shallow bowl, whisk together lemon juice, garlic, shallots, oregano, rosemary, bay leaf, lemon zest, pepper and oil. Add chicken, turning it to coat with marinade, and let it marinate, skin side up, covered and chilled, for 3 hours. Preheat oven to 450 degrees F. Put rack in middle position of oven. Arrange chicken, skin side up, on a rack in a roasting pan. Season lightly with salt. Roast for 35-45 minutes. Halfway through, sprinkle on pepper and lemon zest. This is also great grilled on the bbq.
Stir together first 6 ingredients. Layer half each of lettuce, next 5 ingredients, and, if desired, cucumber in a bowl. Spread half of dressing over top; repeat layers. Cover and chill 8 hours.
Cook lasagna according to directions; drain. Preheat oven to 375. Coat 8 cup shallow baking dish with cooking spray. In pot over med-hi heat combine next 6 ingredients; bring to boil; stirring occasionally; boil until thickened. Reduce heat to med; stir in cheddar and 1/4 cup Parm until melted; remove from heat. In bowl combine ricotta, 1 tbs parsley and remaining Parm. Spread each noodle with about 2 1/2 tbs ricotta mixture. Beginning at short end, roll up each noodle. Spread 1/2 cup cheddar sauce in bottom of baking dish. Cut each roll in half crosswise; place rolls cut side down in baking dish. Pour remaining cheddar sauce over rolls. Cover with foil and bake about 45 minute. If desired, to lightly brown, uncover& place under broiler 2 minutes; sprinkle with remaining parsley.
Mix all but flour and oil together in a large bowl. Form 16 patties using 1/4 cup of the mix to about 1/3 inch thick. Use floured hands if necessary. Coat each patty with the flour, hitting to knock off any excess of flour. Shallow fry in vegetable oil on medium to medium high heat until deep golden brown. If you need to, you can refrigerate the floured patties to cook off an hour or so later or for ease in handling if you have difficulty. I have not found the need to do either. These are a simple cake and not meant to be fancy; just really tasty. You can also replace the scallions with onions if you have no scallions. In Morocco and The Maghreb, we use what we have and don't worry about what we don't have. Fresh garlic is the best alternative you can use though as we don't have dried powdered here.
Saute the corn and onion in the olive oil in a large saucepan for around 5 -8 minutes. Process half of the vegetable mixture and all the stock until smooth. Add potatoes, celery, and thyme. Boil. Reduce heat and simmer until the vegetables are tender, 10-15 minute Stir in milk, and cook until hot, 2-3 minutes. Season with salt and pepper. Note: For thicker soup, add a mixture of 2 to 3 tablespoons of flour and 1/3 cup of water. Heat soup to boiling; stir in flour mixture and boil, stir constantly until thickened, about 1 minute.
Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside. Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin puree, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth. Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool. Assemble the cake: Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to four days. Directions for Frosting: Blend the cream cheese, pumpkin puree, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes.
Place garlic, papaya, water, wine, honey and tomato paste into a food processor. Pulse until mixture is finely chopped, about 15 seconds. Place ribs into a 9x13 inches glass baking dish, and pour marinade overtop. Mix ribs around in marinade to ensure they are evenly coated. Cover with plastic wrap and refrigerate 6 hours to overnight. Preheat oven to 400 degrees. remove ribs from marinade and shake off excess. Scrape marinade into a sm. saucepan and bring to a boil over high heat. Reduce heat to med-low and simmer for 10 minutes; set aside. Bake ribs in oven until meat pulls away from the bone, about 1 1/2 hours. Baste every 15 minutes with reserved marinade.
Combine chicken and celery in bowl. Mix salad dressing (I used Miracle Whip), salt, poultry seasoning, onion salt and pepper. Pour over chicken and celery; toss. Cover; chill at least 2 hours. For variation, fold in one of the following: 1 cup chilled fruit (mandarin orange segments, chopped apple, seedless green grapes or pineapple tidbits) or: 1/4 cup chopped sweet pickle or: 4 slices bacon, crsply fried and crumbled or: 1/3 cup chopped nuts.
Combine first 4 ingredients in small bowl. Combine 1 1/2 t spice mix, 2 t oil, and garlic in a small bowl; rub garlic mixture evenly over fish. Heat 1 t oil in a large nonstick skillet over medium-high. Add fish to pan and cook 5 minutes on each side or until done. Combine remaining 3/4 t spice mixture, 2 t oil, fennel bulb and remaining ingredients in a medium bowl, tossing well to coat. Serve salad with fish.
Melt butter in a 9 inch square pan or heavy 10 inch skillet. Sprinkle brown sugar evenly over butter. Arrange pineapple slices, cherries, and nuts in an attractive pattern on the brown sugar layer. Set aside. Measure liquid ingredients into a bowl and beat for 1 minute. Add dry ingredients, beat until blended smooth. Pour batter gently over fruit, so as not to disturb your attractive pattern. Bake at 350 degrees for 40-50 minutes. Immediately turn upside down on serving plate. Leave pan over cake for a few minutes before lifting it off.
Heat oil in medium saucepan over medium heat. Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes. Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered 25 minutes. Stir in squash, bell pepper and parsley. Continue cooking covered 10 minutes or until lentils are tender. Top with plum tomatoes and cilantro just before serving.
Prepare the grill for direct cooking over high heat (450° to 550°F). Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. In a medium bowl whisk the shallot, vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in 2 tablespoons of oil, forming a smooth vinaigrette. Add the tomatoes and basil. Mix well. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Add the cheese to the vinaigrette. Mix gently. Serve the steaks warm with the vinaigrette spooned over the top.
Cook pasta according to package directions. Meanwhile, cut the sausage into 1-inch pieces. In a large skillet, cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain off fat. Add broth and black pepper to skillet. bring to boiling; reduce heat and simmer, uncovered, for 5 minutes. Remove from heat. When pasta is cooked, drain well. Toss pasta with sausage mixture and sniped parsley. Serve.
Turn heat to medium or 375 degrees. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt; set aside. In another bowl, beat egg subsitute, yogurt, and water with wire whisk. Pour egg mixture all at once into flour mixture; stir just until moistened. For each pancake, pour by 1/4 cupfuls onto hot griddle. Cook pancakes 1-2 minutes or until bubbly on top. Turn and cook other sides for an additional 1-2 minutes. Top with 1/4 cup sugar free syrup- worth 1 point.
Blend the water, sugar, peanut butter, soy sauce, honey, garlic, and wine vinegar together over medium heat in a large electric skillet till the sugar has dissolved and the consistency is smooth. Put the wings in the sauce, cover it and let it simmer for 30 seconds. Now uncover it and let it simmer for 30 minutes till the wings become soft and the sauce thickens, occasionally putting sauce over the wings. Add sesame seeds.
In medium saucepan over high heat, saute salami until warmed through, about 5 minutes. Remove from heat and add bell pepper, agave syrup, vinegar and green onion and pepper. Stir to combine. Transfer to a bowl. Serve warm with crostini or flatbread.
Cook onion in butter in a large skillet over medium-high heat, stirring constantly, until tender. Combine onion, cheese, mayonnaise, hot sauce, and garlic; stir well. Pour into a lightly buttered 1 1/2 quart casserole. Bake, uncovered, at 375°F for 20-25 minutes or until bubbly and golden. Serve dip with tortilla chips or assorted crackers.
Combine as listed, and funnel into a bottle with a tight-fitting cap. Keep refrigerated, to use within a few months. Shake well before using.
Preheat the oven to 180°C and line a 12-hole (2 tablespoon capacity) flat-based cupcake or patty pan with paper cases. Dissolve the coffee in 1 tablespoon of hot water in a small jug and stir in the butter. Using an electric hand mixer, beat the egg and sugar in a medium-sized bowl until pale and thick; sift the flours together over the egg mixture and using a large metal spoon, gently fold in until just combined; gently stir in the coffee mixture and the grated chocolate. Half fill each paper case with the mixture and bake for 15-18 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean. Leave the cupcakes standing in the pan for 10 minutes, then transfer them to a wire rack to cool. Using an electric mixer, beat the cream until it is thick; sift the drinking chocolate and cocoa over the cream and fold it through the cream to create a marbled effect; spoon the cream mixture over the cupcakes, dust with extra cocoa and top each cupcake with a chocolate-coated coffee bean.
For an easy caramel topping or dip, simply heat Eagle Brand using the following directions. For safety reasons, heating the unopened can (an old cooking method) is NOT recommended. Instead use one of the following methods. OVEN METHOD; Pour 1 can Eagle Brand sweetened condensed milk into 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425° for 1 1/2 hours or until thick and caramel colored. STOVETOP METHOD; Pour 1 can Eagle Brand sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth. MICROWAVE METHOD; Pour 1 can Eagle Brand sweetened condensed milk into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes the last 4 to 10 minutes. CAUTION: NEVER HEAT UNOPENED CAN NEVER let the water level get down to the top of the can (s), because this could cause the can (s) to explode.