HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use a round cake pan and line with foil. Butter foil generously. Take ingredients and heat in l0-inch skillet and stir constantly until mixture turns golden brown, about 5 - 6 minutes. Pour and spread in pan. Let cool 15 minutes and lift off and break into pieces.
Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. In a food in a food processor, chop chickpeas for 20 seconds until coarsely ground, add oats and chop for another 20 seconds until everything is in a uniform size. In a large mixing bowl or the bowl of an electric mixer beat the sugar and butter with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then chickpeas and oat mixture. Add the flour, baking soda, and salt, and mix on low speed until thick dough forms. Fold in chocolate chips. Scoop with a tablespoon and a half (1 inch) ice cream scoop onto a baking sheet, spacing the cookies about 1 inch apart. Press gently with your fingers or a fork to flatten. These cookies do not spread out. Bake until the cookies are golden brown and just set, 11 to 13 minutes, do not overbake. Transfer to a wire rack to cool. Store in an airtight container for up to 3 days.
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator. High Altitude (3500-6500 ft): Bake 35 to 40 minutes.
Set baked pie shell aside. Mash enough of the berries to make 1 cup full of mashed berries. Mix dry sugar and dry cornstarch well. In a medium saucepan,mix sugar and cornstarch mixture with water and berries. Cook on medium heat (stirring constantly) till mixture boils and gets thick. then boil for 1 minute stirring constantly. While this mixture is cooling, beat cream cheese till smooth and softened. Spread the cream cheese in the bottom of the baked pie shell. Put the remaining WHOLE berries in the pie shell over cream cheese. Pour the cooked berries over top and refrigerate till cold and set.
MARINADE. In a large bowl, beat egg whites until broken down and lightly foamy. Add soy sauce, wine, and vodka. Whisk to combine. Set aside half of marinade in a small bowl. To large bowl, add baking soda and cornstarch and whisk to combine. Add chicken and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside. DRY COAT. In a second large bowl, mix flour, cornstarch, baking powder, and 1/2 teaspoon salt. Whisk until homogenous. Add reserved marinade from Step 3. Whisk until mixture has coarse, mealy clumps. Set aside. (I would put this in a large plastic bag.). SAUCE. In a small bowl, combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch. Stir with a fork until cornstarch is dissolved and no lumps remain. Set aside. In a large skillet, combine oil, garlic, ginger, minced scallions and red chilies. Place over medium heat (that's right, don't preheat skillet!). Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out any sugar or starch on the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don't wipe out skillet. TO FINISH. Heat 1 1/2 quarts oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature. One piece at a time, remove chicken from marinade and place in dry coat mixture and toss to coat and press dry mixture onto chicken to help it adhere. When all chicken is in dry coat mixture, make sure every piece is well-coated. Lift chicken 1 piece at a time, shake off excess coating, and carefully LOWER into hot oil (DO NOT DROP IT!). Once all chicken has been added, cook, agitating with long chopsticks or a metal spider, and adjust flame to maintain temperature of 325-375°F, until chicken is cooked through and very crispy, about 4 minutes. Transfer cooked chicken to a paper towel-lined bowl to drain. Add chicken to empty skillet (the one you didn't wipe out in Step 12) and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice. (You may prefer to have more than 1/2 cup rice per serving.).
Sort the beans to make sure there are no small rocks, screws, etc. in them. And yes, I have personally found these things in dried beans before. Sort or hope you have good dental coverage. Put the beans, all the spices, and the olive oil in a large pot. Mix well. Add the chicken broth and water, and stir to mix well. Bring to a boil and then reduce heat to a simmer. Cook beans, uncovered, for 3 to 4 hours until done to your liking (It usually only takes me 3 hours, and sometimes less than 3 if I have it at a fast simmer. After 2 hours, take out a bean every 30 minutes or so and eat it to check if it is done enough for you).
In a bowl combine the oil, chili sauce, soy sauce, pickled ginger juice, lemon juice, rice vinegar, sugar and salt. Whisk to blend and set the bowl aside. In a colander fluff the noodles to separate and untangle the strands. Bring a large saucepan of water to a rolling boil. Add the noodles and swish them gently with chopsticks. Let them cook for 2 minutes or until the noodles are tender but still have some bite. Drain them, plunge them briefly into ice water, then drain again. Shake the colander to remove excess moisture and transfer the noodles to a bowl. Whisk the dressing again to combine it. Toss the noodles with just enough of the dressing to moisten them well, using your fingers to coat and separate the strands. Let the noodles sit for 10 minutes. Taste the noodles. If they seem dry, add a bit more dressing and toss again. Add the lemon rind, black sesame seeds and scallion rings and toss well. Taste the noodles again. They should be bright and sparkly. Cover them tightly and refrigerate up to one day. To serve: Bring the noodles to room temperature. Mound the noodles in a bowl or twirl them in individual bowls. Garnish each dish with grated red radish, scallion and black sesame seeds. Serves 2 or 3 as a main course; 4 to 6 as part of a multi-course meal.
Heat oven to 350°F. Combine 1 cup sugar and 1/2 cup margarine in large mixer bowl. Beat at medium speed until creamy. Add egg and vanilla, and continue beating until well mixed. Reduce speed to low,and add all remaining cookie ingredients except marshmallows. Beat until well mixed. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 6-7 minutes or until edges are just set. Remove from oven. Press 1 marshmallow half onto center of each cookie. Continue baking for 2 minutes or until marshmallow is softened. Cool 1 minute; remove from cookie sheets. Cool completely. Combine all frosting ingredients except milk in small mixer bowl. Beat at low speed, adding enough milk for desired spreading consistency. Frost cooled cookies, covering entire marshmallow. Variations: Before putting frosting over cooled cookies, spread a thin layer of peanut butter, caramel, or seedless raspberry jelly over marshmallow, and then add your frosting.
In large skillet, brown beef with onions and garlic then drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt into hamburger mixture and mix well. Stir in uncooked pasta. Bring mixture to a boil, stirring occasionally. Reduce heat, then cover, simmer for 20 minutes or until pasta is tender, stirring once. In a medium size bowl, combine cottage cheese and Parmesan cheese. If desired, sprinkle in basil and pepper to taste. Mix cheese mixture. Drop cheese mixture by rounded tablespoons onto pasta mixture in skillet. Cover and cook for 5 minutes. Sprinkle with shredded mozzarella, if desired.
Saute the onion and garlic in oil until tender. Add cream, salt, and nutmeg. Add spinach and mix well.*. Add yeast if using. Add beadcrumbs. Simmer around 5 minutes. Add pepper, stir and serve! *I defrost the spinach at least partially in the microwave first.
Place the milk in large pan with the cinnamon and cardamom and heat gently. break the chocolate into the pan and gently bring to the boil, stirring occasionally, until melted. Scoop out the cardamom pods and discard. pour the hot chocolate into four mugs and top wach with a spoonful of extra thick cream; sprinkle over some grated chocolate and serve.
Slice the chicken breasts in 4 to 5 strips. Melt butter over medium heat. Sprinkle both sides of the chicken strips with garlic powder, onion powder, salt and pepper (this has to be done to taste, I just sprinkle enough on so each side is coated but not globbed on). Cook chicken in melted butter until cooked through and nice and brown. Place warm chicken in lettuce leaves. Add Franks Red Hot Sauce to warm chicken (again this has to be done to taste, I love hot food so I end up with about 6-8 dashes on each wrap). Add 1 teaspoon of blue cheese dressing to each wrap.
Saute onions until dark golden brown. Place 8 silicone muffin cups in round baking pan. Spray muffin cups with cooking spray. Blend eggs and egg whites. Place cheese in the bottom of the muffin cups. Place onions on top of cheese. Pour egg mixture over onions (to about 3/4 full). Add seasonings to each cup (careful with garlic!). Place pan with muffin cups on 4" rack in NuWave. Bake @ 350 for 25 minutes.
Cover the beans generously in water and soak at least 4 hours. Drain the beans and place in a large pot with two quarts of water. Pin the bay leaf to the onion with the clove and add to the pot. Add beans and garlic. Gradually bring beans to a boil, skimming off foam. Reduce heat and gently simmer the beans uncovered until tender, about 1 to 1 1/2 hours, adding salt to taste during the last ten minutes. Drain the beans and refresh under cold water. Discard the onion, bay leaf, and clove. In a large heavy saucepan, bring 2.5 cups of water and 1 tsp salt to a boil. Add the rice and return to a boil. Gently simmer the rice until tender, about 18 minutes. Let the rice sit uncovered for 5 minutes and fluff with a fork. Heat oil in a large, heavy frying pan. Add onion and brown well, about 5 minutes. Add rice and beans and cook until very aromatic and the rice starts to brown, about 5 minutes. Correct the seasonings and serve.
PREPARE MARINADE:. Whisk marinade ingredients together. PREPARE ROAST:. Place roast in 9 X 13 inch non-reactive baking dish. Pour marinade over roast and refrigerate for 1 to 2 hours, up to 24 hours (turning occasionally). STANDARD METHOD - OVEN AT 350-DEGREES:. Preheat oven to 350 degrees Fahrenheit. Heat 2 tablespoons of olive oil in large skillet over medium high heat. Place roast in skillet and sear meat, browning well on all sides. Place eye of round roast back into baking dish and bake at 350 degrees for 1 1/2 hours. Remove from oven and let rest 5 minutes before slicing. ALTERNATIVE OVEN METHOD (HIGH HEAT/NO HEAT):. Preheat oven to 375 degrees Fahrenheit. Place roast in oven, uncovered. Roast 1 hour. Shut oven off and let it set for 2 1/2 to 3 hours, without opening oven door. (If using 1/2 eye roast, roast 3/4 hour and let it set in closed oven for 2 1/2 to 3 hours.). ALTERNATIVE ROTISSERIE METHOD:. Place marinated roast in the rack or on the skewer, and cook 1 hour (or 1/2 hour for half eye of round roast). Turn heat off and allow to rotate without heat for 2 1/2 to 3 hours. Roast should come out medium.
Preheat oven to 375°F. Place the peppers and salt into a food processor and mince. Combine the minced peppers with the garlic, paprika, white wine and red wine in a large glass bowl. Add the pork pieces to the marinade, making sure the pork is coated well. Cover with plastic wrap and place in the refrigerator for 24 hours. After 24 hours remove pork, and discard the marinade. Pour oil into a large roasting pan, place the pork in the roasting pan and season with salt and pepper. Roast at 375 degrees for about 1 hour (turn the pork regularly to make sure pork stays moist). Depending on the cut and how thick your pork pieces are, cooking time may need to be adjusted. Pork should register at least 160-170 degrees for safety. I have not tried this yet, but was thinking of marinating a whole pork shoulder or loin roast and trying it in the crockpot.
Prepare a 9 X 13 pan (greased). Spread cubed bread evenly; cover with cheese. Beat eggs until light and fluffy. Add remaining ingredients. pour over bread and refrigerate overnight. Bake for 50 minutes at 350 degrees or until set.
Toast the slices of Jewish Rye bread, then spread the Kraft REAL MAYO on one or both slices. Add your meat(s), cheese, lettuce, tomato. Then if you like, add a green olive to the top or have a dill pickle spear to compliment this sandwich. Enjoy! *Of course you can add or delete any items to suit your own taste! **When I am out of rye bread, I use HomePride wheat bread. Also, my husband and I have found the best deli style smoked ham at Wal-Mart Supercenters. It is from Land O' Frost and is called DAGWOOD smoked ham. Absolutely the best in our opinion!
Brown and crumble sausage in a skillet. Wash and chop greens. Remove sausage from pan and drain on paper towels. Wipe out skillet. Heat olive oil in skillet and saute garlic. Add greens to skillet. Cook uncovered till wilted down. Add 1/3 cup water to skillet. Cook on low heat covered till greens are tender. Add the sausage back into the cooked greens. Set aside 1/2 cup to 1 cup of the greens sausage mixture for the top. Mix cottage cheese, ricotta, pesto and egg together. Salt and pepper to taste. Line the bottom of a lasagna pan with the lasagna noodles. Put half of the sausage/greens mixture on top of noodles followed by ricotta mixture. Layer with more lasagna noodles. Top with sausage/greens mixture followed by remaining ricotta mixture. Place another layer of noodles on top. Cover with monzerella cheese, reserved sausage/greens mixture and pine nuts if desired. Bake for 1/2 hour till melty and bubbly.
In a coffee mug mix all the dry ingredients, and stir with a fork until well blended. Add egg whites, melted butter and vanilla to dry ingredients. Blend with a fork until well blended. Cook in Microwave on high for 1 minute. When done, turn cake out onto a plate, cut in half and top with jelly.
Place the cream and sugar in a pan over a medium heat. Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean. Stir until the sugar has dissolved, then just bring to the boil before removing from the heat. Soak the gelatine in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved. Add the yoghurt and whisk until smooth. Strain the mixture through a fine sieve, discard the vanilla bean. Line four 125ml ramekins with plastic wrap, do this by wetting the ramekins slightly so the plastic wrap will adhere to the sides. Divide the mixture between the ramekins, cover wuth plastic wrap and chill for at least three hours, or until just set. To make the rose-scented raspberries, place half the raspberries in a bowl and crush with a fork. Stir in the icing sugar and taste for sweetness. Fold in the remaining raspberries and the rosewater. Chill until ready to serve. To serve the pannacotta, remove from ramekins onto serving plates and place spoonfuls of the rose-scented raspberries on top of each pannacotta and serve.
Mix the olive oil,lemon juice,chile powder,oregano,cumin,and cayenne in the bottom of a large bowl. Wisk till it is well combined. Wrap ears of corn in seran wrap and microwave for 4-5 min until in is cooked partially.Let cool. Open can of beans and drain under cold water with a strainer. Cut corn kernels off cobs and add to bowl with oil and spices. Add drained beans also. Take green chiles (you can buy them canned if you don't have fresh) and remove charred outside. Cut off stem and them chop into 1/4 inch pieces. Add to bowl. Toss all ingredients together and then add chopped cilantro and green onions. Mix gently. Add salt and pepper to taste. Serve.
CREPES FILLING: Beat cream cheese and mascarpone with splenda until smooth. Drop heaping Tablespoon onto center of prepared crepe and roll like a burrito. Heat oil on medium heat and cook crepes for 3-4 minutes. Transfer to a plate. SAUCE: Bring cherries, sugar, cranberry juice and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often. Stir 1/4 cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly. Cook until thickened (about 1 minute) Remove from heat and stir in lemon juice. Top cream filled crepes with Cherry Sauce and a dollop (1 Tbls) of Whipped Topping on each crepe.
MAKE COCOA SUGAR DOUGH:. Sift flour and cocoa powder onto a piece of waxed paper and set aside. Place butter and sugar in bowl; beat with mixer at medium speed until light and fluffy. Beat in egg yolk and vanilla. Add sifted ingredients to butter mixture and beat just until combined. Do not overwork. Divide the dough into ten small disks on a generously floured work surface. Stack the disks of dough, placing a piece of waxed paper between each. Wrap in plastic wrap and refrigerate for 30 minutes. Place each disc in between two sheets of waxed paper and roll to about 1/8-inch thick; place dough in tart pans. Set aside. MAKE PIE FILLING::. Preheat oven to 350°F and position rack in center of oven. Heat corn syrup, sugar, cocoa powder and butter in a heavy bottomed saucepan. Beat eggs in bowl with a whisk. Slowly pour corn syrup mixture into eggs, whisking constantly until well combined. Whisk in bourbon. Divide chopped pecans and chopped chocolate among pastry-filled tart pans. Divide filling among tart pans, filling each about three-fourths full. Bake for 12 minutes or until set. Cool on wire rack. Refrigerate until serving time. MAKE CANDIED PECANS:. Preheat oven to 375°F. Heat water and sugar in small saucepan to a boil. Remove from heat. Reserve 1/3 cup. *Remaining syrup can be saved for another use, such as sweetening drinks. Spread pecans in a single layer on a parchment-lined baking sheet. Bake for about 5 minutes. Drizzle one-half syrup (about 3 tablespoons) over nuts and toss to coat. Bake for 7 minutes more or until syrup begins to crystallize. Drizzle with remaining syrup and toss again. Bake for 5 minutes more. MAKE BOURBON BANILLA SAUCE:. Heat 1 cup cream, milk, vanilla bean and 1/4 cup sugar in medium saucepan to a simmer, stirring constantly. Beat remaining sugar with egg yolks in bowl with a whisk. Carefully pour one-third milk mixture into eggs, whisking constantly. Return the egg mixture to pan; Cook over low heat until sauce has thickened enough to coat the back of a wooden spoon. Stir in bourbon. Remove from heat and strain into a bowl through a fine sieve. Chill in an ice bath and add remaining cream when cool. TO SERVE:. Spoon some bourbon vanilla sauce on plate. Sprinkle with some candied pecans & raspberries. Remove tarts from pans and place on sauce mixture.
In a serving bowl, toss together the salad ingredients. In a jar with a tight fitting lid, shake together the dressing ingredients until well blended. Dress the salad and serve.
Preheat the oven to gas 4, 180C, fan 160&deg;C Grease and line 3 x 18cm round tins. In a blender, puree 100g of the strawberries, then remove the pips by passing through a fine sieve. Set aside. Using an electric hand whisk, beat 180g of the butter until smooth. Add the caster sugar and 1tsp vanilla extract and beat until light and fluffy, then beat in half the buttermilk. Add the eggs one at a time, beating well, then fold through the flour and bicarbonate of soda. Stir in the remaining buttermilk. Divide the batter between 3 bowls. Fold the melted chocolate into one bowl, and 1tsp vanilla extract into the second. Mix the strawberry puree and pink food colour into the third. Pour the batters into the 3 lined tins. Bake for 20-25 minutes, until a skewer comes out clean. To make the buttercream, whisk together the icing sugar, remaining butter, vanilla extract and 6tbsp milk, until of a smooth spreading consistency. Add an extra 1tbsp milk if necessary. Level the sponges using a serrated knife, then sandwich the cakes together by spreading 200g buttercream between each layer, with the chocolate sponge on the base, the vanilla sponge in the middle and the strawberry sponge at the top. Using a knife, coat the cake with the remaining buttercream. Sweep around the cake with a palette knife held at a 45 degree angle to remove the excess icing and reveal the sponge beneath. Decorate with the grated chocolate and remaining strawberries, and add bunting.
In a 4-5 quart pan, bring 2 quarts water to a boil over high heat. Add beans and cook, uncovered, for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain beans, discarding water. In the same pan, combine 6 cups of water and the salt; bring to a boil over high heat, add beans and cook, partially covered, until tender, about 1 hour. Drain and set aside. In a medium-size bowl, combine vinegar, mustard, and Tabasco; beating with a whisk, slowly add oil; set dressing aside. In a large bowl, combine beans, basil, chopped mint, parsley, green onions, and garlic. Mix in dressing and season to taste with salt and pepper. Cover and refrigerate for at least 6 hours or for up to a day. To serve, lightly mix tomatoes into salad; garnish with the mint sprigs.
Spread the pie crust in a 9 inch pie plate and bake at 450 degrees for 9- 11 minutes until light golden brown; cool completely. For the filling combine the 2 C of cranberries and 1 C of sugar and let stand for 5 minutes. Add the egg whites, orange juice concentrate, vanilla and salt and beat on a low speed until blended and frothy. Beat on high speed until stiff peaks form. Fold into the cranberry mixture. Pour into the cooled crust and freeze until firm and ready to serve. At serving time make the glaze by combining the 1/4 C sugar and cornstarch, in a small pan, then the 1/2 C cranberries and 1/3 C water. Cook and stir until the mixture becomes thick and bubbly. Cool. Spoon over the pie right before serving, spreading and shaping the glaze into a star shape on top of the pie. Cooking and preparation time are divided between the filling and glaze.
Cook the sugar and water into a syrup. Cool and stir in sherry and lemon/lime juice. Peel and segment the orange; Toss with the pineapple and litchis. Pour the syrup over the fruits. Chill 1 hour before serving.
Mix Soy Sauce, liquid smoke, minced garlic, and (optional hot sauce) in large bowl. Set aside. Trim fat from beef. Discard. Slice beef into thin slices about 1-inch by 2-inches by 1/8-inch thick is about as small as I would go. Thinner slices dehydrate quicker! Add beef into marinate, stir, cover, and place in refrigerator. Periodically, about once per hour, stir beef and marinate. Marinate for 3 (minimum) to "whatever" hours. Longer marinating time equals more flavor. After about 12 hours, there is minimal change in flavor. Drain marinate from beef in colander. Place marinated meat slices on dehydrator trays. Try not to overlap the meat. Plug in dehydrator and follow manufacturer's instructions for drying time. (Convection dehydrators will require more time and trays will need to be changed. Forced air dehydrators may not require tray changes.).