HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees. Spray and flour a 15"x10"x1" jelly-roll pan; set aside. Stir together flour and baking powder. In a separate bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add the granulated sugar, beating on medium speed for 4 to 5 minutes or until thick. Add milk and oil; beat on low until combined. Sprinkle flour mixture over egg mixture; fold by hand until combined. Spread evenly in the pan. Bake for 10 to 12 minutes or until the top is golden and springs back when touched. Immediately loosen edges of cake and turn cake out onto a towel sprinkled with 1 tbsp. powdered sugar. Roll up towel and cake, jelly roll style, starting from one of the short sides of the cake. Cool on a rack. Filling: Combine sugar, cocoa and cornstarch in a small saucepan. Stir in evaporated milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 more minutes. Remove from heat, cover surface and cool to room temperature. When cool, mix in 1/2 cup softened cream cheese. Unroll the cake and evenly spread the filling over the cake. Roll up the cake and chill for 2 to 6 hours. If desired, top with additional powdered sugar.
Bring the stock to a boil over medium heat in a saucepan. Add the lemongrass, galangal, kaffir lime leaves and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 5 minutes until they turn pink. Remove from the heat and add the limes and lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves and slices are for flavor only and should be avoided when eating the soup.
Place first 12 ingredients in crock pot. Cover and cook on Low for about 7 hours. Discard lemongrass, and stir in cilantro. Serve over rice; sprinkle with onions and serve with lime wedges.
Preheat oven to 350 degrees. Grease a 10-inch tube pan and set aside. Combine flour, baking powder, baking soda and salt; set aside. Cream margarine and granulated sugar until light and fluffy. Add eggs, 1 at a time, and beat well after each. Add flavorings and blend. Add pumpkin and sour cream and blend well. Batter will have a curdled appearance. Stir in dry ingredients just until mixed. Combine pecans, brown sugar and pumpkin pie spice. Spread half the batter in prepared pan. Sprinkle with half the pecan mixture. Spread remaining batter over, then sprinkle with remaining pecan mixture. Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean. Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.
In a large, heavy pot over medium heat, saute the beef until it is browning in places and no longer pink -3 or 4 minutes. Add the sauce and cook, stirring, for a minute or two, then stir in the salt, sugar, olive oil, water, pasta, and greens. Stir constantly until the mixture comes to a boil, then turn the heat down to low, cover the pot, and simmer gently - stirring frequently so that the bottom doesn't scorch -for 10 or so minutes, until the pasta is tender. Serve with grated parmesan cheese.
I like to brown the chicken first, but it's not necessary. I like the color. Preheat oven to 350°F. Make the dressing. Whisk the 3 ingredients for the honey mustard together. Add the nuts. Place chicken in a shallow baking dish and cover with honey mustard dressing. Bake at 350°F for about an hour or until chicken is done all the way through.
In a wok melt the coconut cream, and cook for 4 minutes, do not allow it to brown, stir from the sides of the wok to the middle. Add the curry paste, sugar and fish sauce, cook for 3 minutes. Add the pork and stir fry for 6 minutes. Add the coconut milk and simmer for 5 minutes. Add the aubergine and lemon grass, cook for 5 minutes. Serve with rice or noodles and garnish with the sliced chilie.
Place the oil in a large, heavy stockpot over high heat. Lightly salt the spareribs and add them to the pot. Sear the meat on both sides until it's golden brown, about 4 minutes per side. Add the chicken stock to the pot, scraping the bottom with a wooden spoon to loosen any crusty bits, Add the garlic clove: Bring to a boil, remove any scum on top by skimming with a large spoon, then turn the heat down to medium. Cook at a lightly rolling simmer for 2 hours. When done, the pork should be tender and you should have about 8 cups of stock. Remove the spareribs from the stock with a slotted spoon and reserve. Measure the stock; if there's less than 8 cups, add water to bring it up to 8 cups. Keep the stock hot. Start the roux after the pork has simmered for about 1 hour. Place the butter in a large, heavy pot over medium-low heat. When it's melted, add 1/2 cup of flour all at once, stirring vigorously into the melted butter with a wooden spoon. When it's incorporated, repeat with another 1/2 cup of flour. When that's incorporated, gradually add the remaining 1/2 cup of flour; you will need most of it, but you may not need it all. Stop adding flour as soon as the roux begins to clump up and is on the verge of turning solid; it should remain a very thick, but runny, paste. Continue to cook the roux over medium-low heat, stirring often and monitoring its color, for about an hour. It will darken as it cooks, finally reaching a color like dark mahogany or rich fudge. Don't let the roux get too dark (as dark as black coffee, say), because it can burn. When the roux is cooked, stir the green peppers into the roux and cook for 30 seconds. Immediately add the jalapenos, onion, 3 scallions, and celery. Stir into the roux, and cook for 30 seconds. Add the hot stock all at once to the roux. Turn the heat up to medium-high. Stir vigorously with a wooden spoon until the roux melts entirely and thickens the stock. Reduce the heat to medium. Add the thyme, oregano, garlic powder, onion powder, cayenne, crushed red pepper, black pepper, allspice, and bay leaf. Remove the pork meat from the bones; break it into walnut-sized chunks with your fingers. Discard the bones and add the meat to the gumbo. Simmer for 20 minutes, partially covered. Add the andouille. Cover the pot, and turn the heat to low. Simmer for 15 minutes more. You can make the gumbo to this step a day ahead. When you're ready to serve, add the gumbo file, taste for seasoning, and adjust. Fill a small teacup with hot white rice and invert it into a wide, shallow soup bowl; the rice should sit in a mound in the center of the bowl. Ladle the hot gumbo with chunks of pork and slices of andouille around the rice, garnish with a little chopped scallion, and serve immediately. Keep plating until 12 bowls altogether are served.
Boil squash and onion until tender. Drain. Mix seasonings, sour cream, and cheese with squash and onions. Pour into greased baking dish. Mix crushed crackers and melted butter and put on top of squash. Bake at 350 for about 30 minutes or until bubbly.
Pick over, wash and soak the beans and chickpeas for about 2 hours. In a large pot cook for 40 minutes with 6 cups water. Add salt and pepper. Pick over and wash the lentils and add to the pot and cook for an extra 20 minutes, stirring occasionally. Wash the herbs, drain the water and gently dry with a tea towel, chop finely and put aside. Chop and fry the onions in 1/4 cup of oil until golden. Put half aside for garnish. Add turmeric to the other half and stir-fry for a minute and add it to the soup pot. Add 9 cups of water to the pot. When it boils add the noodles and cook for 5 minutes. In a bowl, gradually add the flour to half a cup of water and blend well. Add this paste and the herbs to the pot and simmer for another 40 minutes. Mix the sour cream and buttermilk and add to the soup and stir. Cook for an extra 2 minutes. Empty the contents of the pot into a soup dish. Stir-fry the dried mint in 1/4 cup of oil for a minute and remove from heat. Garnish with fried mint, walnuts and the remaining fried onions. NOTE: Dried herbs can be used if needed, 10g (3T) of dried herbs is approx equivelent of 100g fresh. Farah included buttermilk and sour cream for this recipe, but in Iran they use whey (Kashk) instead. They dissolve the kashk to make a thick liquid which they then add to the soup.
Cook the spinach over a low-medium heat, in just the water that was still clinging to the leaves after you had washed it, for 5 minutes; drain; squeeze out as much of the remaining liquid as possible, chop finely and place in a medium-large-sized bowl. Add the ricotta, half the parmesan, the nutmeg and the egg yolks and season to taste with the salt and freshly ground pepper; shape the mixture into balls and dust lightly with flour. Bring a large pan of lightly salted water to the boil, add the gnocchi, a few at a time and, once they rise to the surface, remove them with a slotted spoon, set aside on a serving dish and keep warm; once all the gnocchi have been cooked, melt the butter and add to it the herbs of your choice; pour the herbed butter over the gnocchi; sprinkle with the remaining parmesan and serve.
Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube. Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.). Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.). Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times. To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!
Preheat oven to 400°F. Combine onion and 2 tablespoons olive oil in large saute pan over medium heat. Add 1/4 teaspoon salt. Cook until onions are soft and golden brown, about 20 minutes. Meanwhile, toss mushrooms and artichoke hearts with 3 tablespoons olive oil on a medium baking sheet. Roast for 10 to 15 minutes, until everything is golden brown. Reduce oven temperature to 300°F. Combine caramelized onions, mushrooms, artichoke hearts, and sun dried tomatoes in a large bowl. Set aside. Cut baguette into 1/4-inch-thick slices. Place slices on a large baking sheet, and drizzle with remaining 2 tablespoons oil. Bake for 15-20 minutes, until crisp but not browned. Set aside. Combine mascarpone cheese, minced garlic, minced shallots, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Whisk until combined. Spread toasted baguette slices with the mascarpone mixture, then top with mushroom mixture. Garnish with shaved Parmesan cheese.
Mix brine solution and marinate ribs overnight in covered non reactive container. You will need to make enough brine to completely immerse ribs so I kept the math simple. In BBQ grill start coals about 1 1/2 to 2 hrs before cooking. You want a nice medium to medium/low heat on the coals. When the coals are ready, use tongs to move coals to outer edges of grill. This is making room for the steaming pan. (I use a 9x12 pan.). Mix steaming solution and fill pan 1/2 way. Place pan in center of grill and move coals so that they coat evenly from the edge of BBQ to the pan. (You will need to keep an eye on the steaming solution as it will evaporate away) Keep the pan filled during the grilling process. Spray grill with non stick olive oil spray and place on BBQ. remove ribs from brine solution and place on grill fat side down. Close lid. Mop ribs with mopping solution every 20 minutes or so turning each time you mop. If ribs start to cook to fast open lid vents to let some heat out. (cooking to fast will result in tough ribs and no one likes that.). Depending on size of grill and amount of ribs this will from 5 to 10 hours. I prefer a slightly crispy outside to my ribs so I stop mopping in the last hour of grilling. But do continue to turn every 20 minutes or so. Test ribs for tenderness with meat fork. (I like my ribs to almost fall off of the bone.). 30 Minutes before ribs are done cooking place sour kraut in cast iron dutch oven and place ribs in pot to simmer. (This will finish the ribs to desired tenderness and share flavors between the meat and the sour kraut.). Serve with your favorite side dishes and salads.
In a small bowl, combine eggnog, topping mix, and nutmeg. Beat at highspeed with electric mixer until soft peaks form (about 5 minutes.). Combine fruits and nuts. Fold into eggnog mixture. Cover and chill in refrigerator for several hours or overnight. Stir gently before serving.
Remove liver from giblets, if desired. Place giblets and water in saucepan. Cover and simmer 2 hours or til tender. Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice. Spoon into a 1 1/2 quart baking dish. Bake, uncovered, at 350 for 25-30 min or til heated through.
Fry rice in a little olive oil until it is lightly browned. (3-5 minutes). add rotel (and juice), garlic, onion, cumn. fry one more minute and pour into sauce pan with the water and beans. boil for 15 minutes or until tender. in the mean time, slice poblano peppers in half and remove seeds. Broil peppers for 3-5 minutes to begin roasting. Pile rice mix on top of poblano peppers and sprinkle with cheese. bake for 15-20 minutes, until cheese is lightly browned.
In pan, brown onions and mushrooms in butter, remove from pan and set aside. Add beef cubes in batches, browning well on all sides. Set aside. To remaining fat in pot, stir in flour. Add stock, wine and tomato paste. Bring to boil, stirring as sauce thickens. Add garlic, salt, thyme, bay leaf and pepper. Place meat and sauce in large casserole. Cover and bake at 350 F for 2 hours. Add onions for last 30 minutes, and mushrooms for last 15 minutes. Top with parsley before serving.
Cook spaghetti or ribbon pasta 'al dente' according to package directions. Drain, but not rinse. Meanwhile heat olive in a small pot to medium high heat. Add tiger shrimps and cook on each side for about 1 minute. Take shrimps out, drain and peel. Cook onions and the whole peeled garlic in the same oil for about 1 minute until onions are tender. Add anchovy filets and crush them. Reduce heat to low and cook for an additional minute. Add tomatoes and thyme. Do not cook. Tomatoes should only be heated through. Season with a pinch of sugar, salt and pepper to taste. Add peeled tiger shrimps and heat through for about 5 minutes. Remove garlic clove and add drained noodles or pasta. Mix well, cover and let rest for 2 minutes. Serve. NOTE: I use garlic only to flavor the tomato sauce. But if you like you can mince 1/2 of the garlic clove and leave it in the sauce. NOTE: If you like the sweet taste of tomatoes you can use up to 1/2 teaspoon of sugar to bring it up even more. NOTE: If you like more sauce add 1-2 tablespoons of the pasta cooking water.
Preheat oven to 350oF. Grease a 9-inch Bundt cake pan. Combine the cake mix, jello and milk together in a large bowl. In a medium bowl, mix together eggs, oil and puree. Add to dry ingredients and mix well. Spoon batter in prepared pan and bake for approximately 50 minutes. To prepare the Glaze combine all the ingredients and spoon over warm cake.
Super Secret Hot Sauce: I grow the peppers in my garden during the summer, dry them out, and save them just to make this sauce. It works good with fresh peppers too though. You can adjust the varieties to manage the heat but I make it in concentrated batches and then save it in the fridge to dilute and add to other marinades and sauces such as the meatball sauce below. To make the hot sauce, bring the chicken broth to a boil, add the onions, garlic, and peppers and then simmer it for about 20 minutes. Then pour it into your food processor and puree it until you have a thick red paste. This can be stored in the refrigerator for up to a couple weeks to make all kinds of good things. In it's concentrated state, 1 finger lick should be enough to set you on your hind end if you use good hot peppers. Mix all the meatball ingredients in a small dish and knead into the hamburger, the same way as you would do if making a meatloaf. When it is well mixed and of a slightly sticky consistency, make into medium meatballs about an inch and a half in diameter. Place the meatballs on a plate. In a medium pot bring the chicken broth, enchilada sauce, and 1 cup of the super secret hot sauce to a low boil over medium heat. Finely chop the onion, and pepper, and add with the minced garlic to the liquid. Now stir in the brown sugar. Let it boil for a few minutes, and then drop in the meatballs one at a time. Give it a gentle stir so as not to damage the meatballs, then cover and simmer for about 20 minutes. When it is about done, find a nice big meatball and cut it in half to make sure they are thoroughly cooked all the way through. Now give everybody a fork and a plate and have at it!
Combine sugar, water, and lemon juice in a small saucepan; bring to a boil, stirring occasionally. Remove from heat. Combine sugar mixture and mint leaves in container of an electric blender or food processor; process until leaves are finely chopped. Cover and chill dressing 2 to 3 hours. Serve dressing over fresh fruit.
Preheat oven to 450°. Cut bread in half horizontally using a serrated knife. Spread pesto evenly over the cut sides. Layer ham, turkey, cheese and onion evenly over the bottom half of the loaf, the top with the other half. Wrap in aluminum foil and bake for 10 minute. Cut into wedges and enjoy!
Preheat oven to 375, and line a muffin pan. In a large bowl, whisk together almond flour, salt, baking powder, and cinnamon. In another bowl, whisk together honey, oil, milk, vanilla, egg, and baking soda. Pour the wet ingredients into the dry and mix until just combined. Add the the grated apples and pecans and gently mix. Scoop the batter into the prepared muffin pan, filling the muffin cup almost to the top. Mix together the sugar and cinnamon and sprinkle the tops, and bake for 15-18 minutes for standard muffins or 12-17 minutes for mini muffins, until muffins are browned and a toothpick comes out clean. Let cool on a wire rack for 5 minutes, then remove the muffins from the pan and continue to cool on the rack.
In a processor mix together the flaked salmon, cream cheese, lemon juice and horseradish; blend until just smooth, occasionally scraping down sides of bowl. Add in smoked salmon and dill; using on/off turns, blend JUST until salmon is finely chopped. Season with salt and pepper to taste. Cover and refrigerate mixture for 6-24 hours before serving or spreading on crackers or bread. Delicious!
Preheat oven to 350°F Place a pan or baking dish filled with about an inch of water on the bottom of oven rack. Using a food processor or blender, process the package of ladyfingers to fine crumbs. In a small bowl, melt the butter, add 2 T. of the coffee flavored liqueur or espresso and add the crumbs. Mix to moisten the crumbs. Press the crumb mixture into an 8 or 9 inch springform pan. In a large bowl, mix cream cheese, mascarpone cheese, and sugar until very smooth. Add 2 tablespoons coffee flavored liqueur or espresso, and mix. Add the eggs and the flour and mix on slow speed until just smooth. The consistency of the mascarpone can vary sometimes making your batter to thick -- if this is the case add about a teaspoon to a tablespoon of cream. Pour batter into crust and place on the middle rack of the oven. Bake at 350°F for 45 to 60 minutes, or until just set. Let cool by opening the oven door with the heat off for about 20 minutes. Let the cake continue to cool and then refrigerate for at least 3 hours, or overnight, before serving. Enjoy with shaved chocolate or cocoa powder on top, it also helps to cover the mistake if the top cracks during baking :).
Preheat oven to 350 degrees. Lightly spray a 9" x 1 1/2 " round cake pan with cooking spray. Chop the rhubarb into 1/2" chunks. In a large bowl, toss the rhubarb with 1 cup sugar and 1/4 cup flour until the pieces are well coated. Spread the rhubarb mix over the bottom of the prepared cake pan. In another bowl, beat the ricotta cheese with the egg until smooth and creamy. Add the almond extract and 1/4 cup sugar and mix well. Add 1 cup flour and the baking powder and mix well. The batter will be thick, almost like biscuit dough. Spread the dough over the rhubarb in the pan, making sure it goes all the way to the edge. Be careful not to let the juice from the fruit mix into the dough. Put the cake in the oven with a piece of foil under the pan to catch any drips that might bubble over. Bake at 350 degrees for 45 minutes. While the cake is baking, coarsely chop the macadamia nuts. Melt the butter in a small bowl. Add the brown sugar, chopped nuts, and cornflake crumbs and toss until blended and crumbly. Remove the cake from the oven and allow to cool for 30 minutes. Put a serving plate over the pan and invert onto the plate. Tap the bottom of the pan to release the cake onto the plate (you can tell that the cake is out and on the plate when the pan sounds hollow when you tap it). Sprinkle the nut topping over the fruit (which is now the top of the cake) and press lightly. Allow the cake to cool before serving. Serve at room temperature or chilled.
Fill highball glass with ice then add alcoholic ingredients. Fill with milk and a splash of Jagermeister.
In a small bowl mix flour, cayenne pepper, salt, garlic powder, lemon pepper and paprika. Put into a large freezer bag and shake a few wings at a time in this mixture until they are well coated. Place coated wings into a large bowl or dish and cover with plastic wrap. Refrigerate for 1 1/2 - 2 hours (this is the secret step!). Heat oil in fryer to 375 degrees. While the oil is heating, mix the sauces together in a small saucepan, add the butter and heat until the butter is melted. Stir well. Fry wings for 8-10 minutes (depending on the size of your wings) or until they begin to brown. Lift fryer basket and shake off excess oil. Pierce one of the larger wings down to the bone and take a peek to make sure it is cooked; if not, pop the whole works back into the fryer for another minute. Lift basket and shake off oil once more. Dump wings into a large bowl and toss with the sauce, then turn out onto a serving platter. Enjoy!
Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside. In a large measuring cup, combine the sugar, water and Kool-Aid. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Discard any excess. Cover the jar and refrigerate at least 24 hours.