HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, cocoa, salt and baking powder. Set aside. Beat eggs and sugar until thick and creamy. Add oil and vanilla. Beat 5 minutes. Add melted chocolate. Place milk and butter in saucepan and stir until butter has melted and mixture comes to a boil. Remove at once. Add milk mixture alternately to the egg mixture with sifted dry ingredients. (I do not let it cool before alternately adding with the dry ingredients.). Pour into 2- 9 inch round greased and floured (or use cocoa) pans and bake at 350* for 10-15 minutes.(do not overbake, layers are thin). Cool, fill and frost as desired. Filling instructions: Beat all ingredients until spreading consistency (I beat quite stiff). Decorate with white chocolate shavings. Note: There is enough whipped frosting to generously fill in between the layers.
Beat flour, baking powder, salt, dry pudding, butter, milk and egg with an electric mixer for 2 minutes and pour into an 8-inch square or pie pan. Drain and save juice from sliced peaches. Arrange peaches over batter. Mix cream cheese, sugar and peach juice. Beat until smooth. Spoon over the top, keeping 1 inch from edges. Mix sugar and cinnamon and sprinkle over the top. Bake at 350°F for 30 to 35 minutes.
Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9 inches x 2 inches baking pan. Bake at 350 for 12-15 minutes or until golden brown. Spread preserves over crust. Sprinkle with 3/4 cup almonds. In a large mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 T. at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over almonds. Sprinkle with remaining almonds. Bake for 20-25 minute or until lightly browned. Cool on a wire rack. Store in the refrigerator.
In a large bowl, combine the ground beef, 1/3 cup parsley, garlic, and Worcestershire sauce; form into 4 patties. Heat a skillet over medium high heat; season patties with salt and pepper and cook, in skillet, for 6 to 8 minutes, turning once. Meanwhile, crumble goat cheese into a bowl; stir in sour cream, thyme, dill, lemon zest, and 1 tablespoon parsley. Place cooked beef patty on bottom bun, top with beet slices, goat cheese mixture, red onion slice, lettuce, then roll top.
Place beef between two pieces of plastic wrap. Pound gently with a meat pounder or mallet to 1/4-1/8 inch thickness. Remove and discard plastic wrap. Place one slice of the prosciutto on each beef slice. Sprinkle beef slices with the finely chopped garlic, cheese, parsley, salt and pepper. Roll each of the beef slices into a tight roll and secure with a toothpick. Heat the olive oil in a large pot. Add the braciole and crushed garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the red wine and simmer for 2 minutes. Remove and discard the crushed garlic cloves. Stir in the tomato puree and basil. Cover and cook on low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes to thick. If you want to serve it the Italian way: Serve the sauce over the hot, cooked ziti as a first course, followed by the braciole. Don't forget to remove the toothpick from the braciole.
Preheat oven to 425 degrees, spray a baking sheet with cooking spray. In a pie plate, whisk together the egg, egg white and water. In a second pie plate stir together the bread crumbs, parsley, cheese and Italian seasoning. Dip the cut eggplant in the egg wash and then in bread crumbs, place on prepared baking sheet and lightly spray with cooking spray. Place in preheated oven and bake for 10 minutes, turn and spray second side lightly with cooking spray. Return to oven and bake and additional 10 minutes or until done. While eggplant slices are baking, place the chicken breasts in a resealable bag with a teaspoon of water. Pound with a meat mallet to 1/4 inch thick. Dip the chicken into the remaining egg wash and then in bread crumbs. Allow crumb mixture to set for a few minutes while oil heats. Over medium heat add olive oil to a heavy skillet and warm. When warm place the chicken in the pan and cook 4 minutes or until lightly browned, turn and cook other side for 4 minutes. To assemble, place 2 slices of eggplant on each plate, spoon a portion of sauce over all, top with chicken breast and remaining sauce. Grate freshly grated Parmesan cheese over all and serve.
Toss chicken with flour in slow cooker. Stir in all remaining ingredients; cover with lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Serve with hot cooked rice and green beans.
In a Dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender. Drain fat from the meat and return the meat to pan. Add 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper. Bring to a boil, reduce heat, and cover. Simmer for 20 minutes. Add fresh or canned artichokes and simmer 10 minutes more, or till tender. Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta and reduce heat slightly. Boil for 5-8 minutes stirring occasionally. Immediately drain and return to warm pan; keep warm. In a small mixing bowl combine egg, lemon juice, cornstarch, and 1/2 cup warm chicken broth. Pour egg mixture into the lamb-artichoke mixture. Cook and stir over medium heat for 1 minute, or till thickened and bubbly. Cook and stir for 2 minutes more. Serve lamb mixture over hot cooked pasta. Garnish with parsley (optional).
Melt butter. Combine flour, sugar, baking powder, cinnamon and salt. Beat together melted butter and eggs and pour in to the milk. Stir wet ingredients into dry mix until combined. Lumpy batter is ok. Heat large pan or griddle to medium heat. Brush pan or griddle with oil or butter. Pour batter into pan 1/4 cup per pancake. Cook till bubbles form on top; flip and let cook till golden brown. Repeat with remaining batter.
Combine water and sugar in a pot on high heat. Bring to a boil and boil for 3 minutes or until a light syrup forms. Add lemon juice and reduce heat to low. Continue to cook until the syrup is barely simmering. Preheat oven to 200°F. Slice pears into 1/8 inch (3mm) slices lengthwise. Use either a serrated knife or a mandoline. Add pear slices to the sugar syrup and poach for 3 to 4 minutes or until the cslices are slightly translucent. Remove slices with a slotted spoon and drain any syrup back into the pot. Place pear slices on parchment paper lined baking sheet. Place in the miffle of oven and dry for 2 hours or until they are firm but with a little flexibiilty and not quite dry to the touch. Cool and store pear slices in an airtight tin.
Melt the butter in a pan & add spring onions, fry until onions are just soft. Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat. Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish. Empty the cream into a seperate bowl and add the eggs; mix through really well. Add half the cheese and season to taste. Pour cream mixture over the zucchini mix that is in the baking dish. Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set. Garnish with shopped chives and slice and serve whilst hot.
Cut chocolate into slivers with a large knife. Place in a large bowl. Mix coconut milk, egg yolks, stevia, and salt in a saucepan. Heat over medium until steaming. Do not boil. Cook for 15 minutes until thickened. Pour milk mixture through fine meshed sieve to remove lumps into chocolate. Let mixture sit for five minutes. Stir chocolate and milk mixture slowly and constantly until fully mixed. Add vanilla and mix inches. Pour into container such as a bowl or individual cups. Refrigerate for at least 4 hours before serving.
In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro. In small bowl, whisk together vinegar, salad, vegetable seasoning and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.
Preheat oven to 350. Cream sugars, oil, egg, and vanilla in large mixing bowl. Add water and beat on low speed until well mixed. Stir in flour, baking soda, and salt. Fold in oatmeal, raisins and dates. Stir until blended. Drop dough by spoonfuls onto a baking sheet sprayed with Pam. Flatten slightly with a fork. Bake 12 minutes or until golden brown.
Quarter the tomatoes. Dice the onions, green pepper and celery. Place in a large canning kettle and cook until the vegetables are tender. Run the mixture through a sieve and reheat the juice to a boil. Mix the sugar, flour and salt together with the melted butter, mix well. Add slowly to the boiling tomato mixture until thickened. Pour into jars and seal with hot bath for 15 minutes.
In a large saucepan bring milks and sugar to a boil. Add rice and lower heat to a simmer. Cook and stir often until the rice is tender and mixture thickens, about 20-30 minutes. Stir in the raisins, cardamom and rose water. Put in serving bowls and garnish with almonds and pistachios.
Stir together whole wheat flour, white flour, cocoa, salt, baking soda, baking powder, and ground flax. In a separate bowl, cream together butter, oil, and sugar. Add the eggs and soured milk to the creamed butter/sugar mixture. Fold liquid ingredients into the flour mixture. When flour mixture is becoming moistened, fold in shredded zucchini and chocolate chips. Pour into greased muffin tin. Bake for 18-20 minutes in a 350 degree preheated oven. Let cool briefly in pan, then remove muffins to wire rack to cool completely. These freeze wonderfully, just pack into a sealable plastic bag when room temperature and place in freezer.
In a large skillet, heat curry powder in butter, stirring, for 2 minutes. Stir in onions; continue cooking, stirring frequently, until onions are softened. Blend in flour and ginger; add chicken broth and pineapple. Heat to boiling; simmer, uncovered, 5 minutes. Stir in turkey. Cover and simmer for 10 minutes longer, or until heated through. Stir in lemon juice. Serve with hot cooked rice.
In a large skillet, heat about 1/2 inch of oil until hot, but not too hot. Add the yams and let them brown on the edges and a surface. Gently turn the yams over to brown the other side. You may have to do this in batches, depending on the size of your pan. Drain on paper towels.
In a bowl mix together the root beer, heavy cream and condensed milk. Pour the mixture into the mold or 6 x 10.5 mold and place in the freezer for 6-8 hours until completely firm.
Preheat the oven to 225. Cut the tomatoes in half lengthwise. Seed and squeeze out the excess juice without crushing the tomatoes. Lay the tomatoes in a single layer, cut side up, on a baking sheet. In a small bowl, combine all the spice ingredients and the lemon juice. Sprinkle the tomatoes with the spice mixture. Drizzle or spray the tomatoes with a small amount of olive oil. Bake in the oven for 8 hours or overnight, or until the tomatoes are medium-dry. Remove from the oven, cool completely and serve. To store, transfer the tomatoes into a jar, and pour over a thin layer of olive oil to seal the top. Cover tightly with the jar lid. Will keep for about 3 weeks in the refrigerator.
Combine 1/3 cup flour, salt, and pepper; dredge quail in flour mixture; set aside. Melt 2 tablespoons butter in a big skillet; add in mushrooms and saute 4 minutes. Remove mushrooms from skillet; set aside. Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail to a 1 1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to pan drippings; cook 1 minute, stirring constantly. Gradually add in chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly; stir in mushrooms. Pour mushroom gravy over quail; cover and bake in a preheated 350° oven for 1 hour. Serve over rice.
- Rub pork shoulder all over with all purpose seasoning and place in slow cooker. - Dump can of pineapples (undrained) over pork. - Pour bottle of barbecue sauce over pork. - Lift pork a little to let the sauce get underneath. - Cook on high for six (6) hours or low for ten (10) hours. - Shred in the pot and mix with the juice. - Strain & serve!
Preheat oven to 200°F. Butter and flour a large baking sheet, knocking off excess flour. In a bowl with an electric mixer beat whites until they hold soft peaks. Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks. Drop heaping teaspoons (not measuring spoons) of meringue about 1 inch apart onto baking sheet and bake in middle of oven 45 minutes. Turn oven off and leave meringues in oven 1 hour more. With a metal spatula transfer meringues to a rack to cool completely. Meringue kisses may be kept in an airtight container at room temperature 5 days. Makes about 24 meringue kisses.
In a skillet melt 2 tbsp of butter. Add shallot and saute about 3 minutes. Add garlic and oregano to skillet and saute mixture for about 1 minute. Add tomato paste and cook mixture for about 2minutes. Slowly add wine, whisking well to combine into a sauce. Reduce heat to medium low, and simmer sauce about 10 minutes until mixture is reduced by half. Strain sauce to remove solids and place liquid back in pan. Add remaining butter tbsp at a time and whisk to combine. Add salt and pepper to taste. Meanwhile heat grill. Add steaks and cook about 5 minutes per side, for medium rare. Remove steaks when done, to individual plates. Let set for 5 minutes. Drizzle sauce on top of each steak. Serve.
In a skillet over low heat, cook bacon until crisp. Remove to paper towel. Reserve 2 tablespoons drippings; add potatoes, green pepper, onion, salt and pepper. Cook and stir over medium heat until the potatoes are golden brown. Stir in eggs and milk, and cook and stir until eggs are almost set, about 2 minutes. Reduce heat to low. Add cheese and bacon, stirring gently until heated through and eggs are set. Serve immediately. Leftovers are tasty the following day. Good wrapped in a flour tortilla for a breakfast burrito, breakfast on the go. Serves 4 to 6.
Grease 10 inch tube pan, dust with flour and preheat oven to 350 degrees F. In large bowl beat sugar and butter together at medium speed until light and fluffy. Add eggs one at a time, beating after each addition. In another bowl combine the flour, baking powder and salt. Add 1/3 of flour mixture to the butter mixture and beat just until blended. Add 1/3 of milk and vanilla until blended and repeat twice with the remainder until blended. Remove about 2 1/2 cups of batter and add cocoa and almond extract to it just until blended. Alternately spoon vanilla and chocolate batters into prepared pan. Using a knife twist it through the batter once. Bake 45 minute to 1 hour or until toothpick inserted in center of cake comes out clean. Cool cake on a wire rack for 10 minute. Remove cake from pan and let cool completely on a rack. You may add icing or powdered sugar if desired. This cake freezes well.
For the salsa: Combine all of the ingredients in a small bowl and season with salt to taste. For the fish: Spread the sesame seeds in a shallow dish. Pat the fish dry with paper towels, then rub thoroughly with 1 tablespoon of the oil. Season the fish with salt and pepper. Press both sides of each steak into the sesame seeds to coat. Heat the remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Gently lay the tuna in the pan and cook until the seeds are golden brown 1.5 - 2 minutes. Carefully flip the fish and continue to cook until just golden brown on the second side, 1.5 - 3 minutes depending upon your desired doneness. Serve with the salsa.
Preheat oven to 190 degrees celsius. Melt butter and honey in saucepan, or microwave. Whisk egg, lemon juice, lemon rind and yogurt together. Mix dry ingredients, add to wet ingredients. Pour into 12 muffin tin, bake for 13-16 minutes.
Combine the vinegar, sugar, pickling salt, dill weed and mustard seed in a pan and simmer over low heat for 5 minutes. Add some of the garlic and peppercorns to small, sterilized jars. Put the chile in the jars and cover with the liquid. Add the rest of the garlic and peppercorns to each jar. Cover tightly and refrigerate for 3 days before using. Note: You can substitute jalapenos that have been roasted and peeled for the green chiles.
Combine tomato soup and water in a Dutch oven; add celery and onion. Bring to a boil; reduce heat and simmer for 5 minutes. Add the mixed vegetables. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes until tender. Add potato soup and the remaining ingredients. Bring just to a boil. Serve.
Place dry ingredients in a large coffee mug and mix with a fork. Add egg. Add remaining ingredients and combine well making sure there is no pockets of dry ingredients. Cover loosely with cling wrap and microwave on high 2 minutes. Allow to stand for 1 minute then run a knife around to loosen. Tip cake out onto plate. Serve with butter and a sprinkle of cinnamon and white sugar.
Preheat the oven to 425°F. In a large pan of boiling salted water, cook the macaroni until al dente. Drain well, shaking off any excess water. Brush mini muffin tins (48 mini-cups total) with butter. Sprinkle with 2 tablespoons of the Parmesan. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour and mustard over moderate heat for 2 minutes. Whisk in the milk and cook, constantly whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Mixture will be very thick. Remove from heat, and whisk in the egg yolk and paprika. Fold in the macaroni. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing well. Sprinkle the remaining Parmesan on top. Bake for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Carefully loosen the mini macs, remove from pan to a platter, and serve. These can be prepared through Step 4 and refrigerated overnight.
Preheat oven to 350°F. Grease a 1 1/2 quart cassarole dish. Peel and slice potatoes and carrots, parboil. Dice onion. Brown beef and onion. Make alternating layers of beef and vegetables in the cassarole dish. Mix together ketchup and soup, pour over cassarole. Drain mushrooms and place over sauce. Melt butter and combine with breadcrumbs, sprinkle over casserole. Bake for 25-30 minutes.
In small bowl, cream butter, stir in mint, garlic, lemon juice and salt and pepper to taste. With spatula, spread down a large piece of waxed paper and using paper as a guide, roll butter mixture into 1-1/2 inch (4 cm) wide cylinder. Wrap with paper and refrigerate at least 1 hour or freeze to have on hand through the barbecue season.
Sprinkle the dried cranberries with the brandy in a small bowl; cover with plastic wrap; let stand at room temperature for 1 hour to macerate. Add the ingredients, except the cranberries, in the bread pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Sweet Bread cycle; press Start. When the machine beeps, or between Knead 1 and Knead 2, add the cranberries and any extra brandy in the bowl. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Soften the vanilla ice cream in the refrigerator for about 20 minutes, then spread it evenly in the prepared crust. Top with half the bourbon fudge and half the pecans and freeze for about an hour. Soften the coffee ice cream, and spread over the now firm first layer. Mound the coffee ice cream in the center as necessary. Top with the rest of the fudge and pecans. Decorate with whipped cream and cover loosely. Freeze overnight or at least four hours and serve with warm fudge sauce To make the sauce combine first 5 ingredients in a microwaveable bowl and microwave about 3 minutes, whisking every minute or so. When the mixture has thickened somewhat, whisk in last three ingredients.
In a pan, bring the milk, cream and vanilla essence to the boil. Use a little of the butter to grease a large oval pie dish. In a bowl, whisk the eggs and castor sugar until pale. Gradually add the milk-cream mixture, stirring. Add the Amarula Cream and strain through a fine sieve. Cut the bread rolls into thin slices and butter them. Arrange in the pie dish and sprinkle over the sultanas. Pour the Amarula mixture over the bread. The bread will float to the top. Place the dish in a bain-marie on top of folded newspaper and pour in hot water to come halfway up the sides of the dish. Bake in a preheated oven, 160 degrees(160 deg C = 325 deg F) for about 45 - 50 minutes. When the pudding is ready it should wobble very slightly in the middle. Remove from the oven and cool a little. Brush a thin coating of apricot glaze over the top of the pudding. Prior to serving, dust with icing sugar. Serve warm.
Preheat oven to 350*. Toss cheese, bacon, and flour to coat. Mix beaten eggs and milk and add to dry mixture, mix well. Pour ingredients into pie shell. Bake for 50 to 60 minute or until set.
Combine sugar or Splenda with the milk and salt in a saucepan over medium-high heat; bring to a simmer and then reduce heat to low. Place eggs or egg substitute in a bowl and add 1/2 cup of the warmed milk mixture to the eggs; beat to combine. Pour egg mixture slowly into the milk on the stove and stir constantly until the mixture is the consistency of pancake batter, approximately 8-10 minutes. Remove from heat, strain through a sieve to remove any "scrambled egg" bits that may have formed, then whisk in the protein powder. Stir in the zest and rice, and cook for about 5 minutes to warm through. Remove from the heat and divide evenly among four bowls. Makes four 1 1/2 cup portions. Tips: Make sure the rice is pretty soft when it is cooked; I usually make my rice a little al dente (firm) and for rice pudding it didn't work . Good flavor, weird texture. The pudding tastes best topped with 1/2 cup of fruit such as blueberries, strawberries, bananas -- get creative!
Cook the onion over medium heat in the butter until well browned and soft. Add the kielbasa and saute for 2 minutes. Add the eggs, and cook as you would scrambled eggs. Season with salt and pepper and serve with toast.
Line a cookie pan with aluminum foil, and spray lightly with a vegetable oil cooking spray. Put the almonds on a cutting board and cut the slivers into halves or thirds. Place in a 2 cup or larger bowl. Put the General Mills Golden Grahams Cereal in the bowl with the almonds. Stir in the Heat English Toffee Bits (also called Heath Bits 'O Brickle Toffee Bits}. Place the chocolate chips in a 2 quart microwave safe bowl, melt in a microwave oven using 50% power, stirring every 30 seconds until fully melted. Gently mix the cereal mixture into the melted chocolate chips, trying not to break up the cereal squares. Spoon mixture onto the tin foil in the cookie pan a tablespoon at a time and chill in the refrigerator until set (usually sets in 30 minutes in the refrigerator, but that might vary depending on the brand of chocolate you use). When set, lift clusters from the tin foil and peel it away. OR - Spread the mixture evenly over the tin foil in the cookie pan into a 1/2 to 3/4 inch layer, chill in the refrigerator until set, then remove the layer from the pan and break into about 2 inch-square pieces. Store in a re-sealable container. Note, Graham crackers can be used instead of the General Mills Golden Graham Cereal. Use four graham cracker squares, breaking them into 1/2 to 3/4 inch pieces. Add both the pieces and the crumbs to the almonds in the bowl. The cereal is more like the original candy, but the graham crackers are also good.
In a small bowl, combine the garlic, olive oil, molasses and crushed red pepper. Season the dressing with salt. In a large bowl, toss the tomatoes with the cucumbers, scallions, green bell pepper, onion, parsley and mint. Pour the dressing over the salad and toss well. Serve at once or refrigerate for up to 1 hour. Enjoy!