HumbleIntelligence/food-ner-1-Million huggingface dataset:
CUPCAKES: Preheat the oven to 350°F Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. (Be sure to scrape down the sides and bottom every once in a while to get all the rogued butter escaping the mixer). Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Turn off the mixer once ingredients are just combined. Fold in the coconut Scoop into cupcake papers and bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check witha toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. FROSTING: Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom. Slowly add the powdered sugar. Fold in the coconut. Spread onto cooled cupcakes. Cut up a fresh (seriously, take the extra time and use a fresh one, not canned) pineapple. Place small wedges onto the cupcakes and serve. There will be plenty left over. Use it for pineapple salsa, cocktails, salads, or drinks. It's spring outside, there's a ton of fresh uses for pineapple. Go crazy.
Preparation stage: Grate two of the mature coconuts to get the meat and add 2 cups of warm water to the meat. Extract the mild manually and pass through a piece of cheesecloth. After the first extraction, add another 2 cups of warm water to the grated coconut meat and extract again. Repeat the process until you have 6 cups or more of coconut milk. You can mix the first and second pressings together but set the third pressings aside in case you'll need it in the latter part of the cooking. Wash the millet in two changes of water. Drain and set aside. If using fresh banana leaves, cut off the mid ribs and run each half of the leaf over fire to wilt the leaves and make them pliable for wrapping. Tear leaves into 6 inches in width until you have about 100 pieces. Do not use leaves which have tears in the center. Set these aside and cut them into tiny strips to use for tying up the budbud in pairs. Using coconut meat from where you extracted the milk, wipe each piece of banana leaf so that the leaf wrapper is clean and oiled from the residue of he coconut meat. Cooking stage: Add salt to 6 cups of the coconut milk and bring to boil, stirring occasionally. This process will thicken the milk. Once it starts to slow boil, add the washed millet. Stir constantly until the millet starts to cook, making sure that the mixture doesn't stick to the bottom of the pan to form a crust. It has come to boil when you see bubbles of steam coming out from the mixture like a slowly erupting volcano. Add sugar and salt and mix well. The color will become a darker yellow. Continue stirring constantly until cooked, about 30 more minutes. The suman is already cooked and can be eaten. Set aside for wrapping. Wrapping and final cooking stage: Put a heaping tablespoon of the cooked millet onto the center of a cut piece of wilted banana leaf. Gently form the millet into a 5-inch log with a diameter of 1 inch. You can do this by rolling the mixture in the banana leaf without having to touch the millet mixture. Once you have the rolled mixture into shape, tighten the roll and fold one end and then the other. Do this until you have finished all the millet. Put two pieces of suman together with the flaps facing each other. Tie both ends with the cut-up leaf string. Repeat with remaining pieces. Place all the paired suman in a steamer with enough water to steam the suman for an hour. The suman should be steamed from the very start when you put the water in the steamer. The suman is ready when the color of the leaf changes from light green to dark green. Minimum time is one hour of steaming. The traditional way of eating this suman is with mango and hot chocolate.
Dissolve jello in boiling water. Add sherbert, stirring until melted. Add drained oranges. Pour into an 8x8 square pan. Sets up in 30 minutes!
Preheat grill. Sprinkle both sides of pork with steak seasoning. Coat both sides of pork with cooijg spray. Place on grill, and grill 4-5 mns. on each side, until internal temp reaches 160 dg. Combine remaining ingredients (except whole blackberries) in small saucepan . Bring until just boiling to liquifu. Cover and remove from heat. Plasce chops on serving platter, garnish with whole blackberries (if desired) and ladle sauce over pork chops.
Soak the shitake mushrooms in water according to package directions to hydrate. In a small saucepan, cover the mushrooms with water. Add in the dashi, mirin, sake, sugar, and soy sauce. Bring to a boil. Reduce heat and simmer 20-30 minutes. When the mushrooms are tender, remove from soup and slice to use in your recipe. You can also make a decent soup out of the leftover broth by leaving in some sliced mushrooms, and adding a bit of diced tofu, etc. as you would with a miso soup.
With a heavy knife, cut squash in half lengthwise. Peel, remove seeds and chop flesh into roughly 1" cubes. You should have about 5 cups. Heat oil in a large pot over medium heat. Add onion and garlic, and cook 3 minutes. Add squash, oregano, paprika, and cinnamon, and cook, stirring, 2 minutes. Add broth and bring to a boil. Redcue heat; cover and simmer about 25 minutes, until squash is tender. Puree soup untili smooth using an immersion blender, or by carefully ladling soup into a blender or food processor in batches - whir until smooth and return soup to pot. Add cilantro and warm through (with salt and pepper to taste).
Trim the eggplants and cut them into 1/2 thick slices. Layer the slices in one or more colanders, sprinkling each layer with salt. Let drain for 30 minutes (this pulls the water out so you don't have a soggy dinner). Rinse the eggplant and pat dry. Put about 1/2 inch of oil into one or more large deep skillets over medium heat. Fry the slices in batches, in a single layer, turning once until browned on both sides. Drain on paper towels. Preheat oven to 350°F. Spread a thin layer of sauce in one or more shallow baking dishes. Make a layer of eggplant slices, overlapping them slightly. Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese. Repeat the layering, ending with eggplant, sauce and grated cheese. (The eggplant can be made ahead to this point and covered with plastic wrap. Can be refrigerated for several hours or overnight. Remove it from the frige about 30 minutes before baking). Bake for 45-60 minutes or until sauce is bubbling and the mozzarella is melted. Let stand for 10 minutes before serving.
Combine and mix sour cream, milk, onion, garlic powder, cream of chicken soup, and chilies in a large bowl. This will be the sauce for the enchiladas. In a separate dish, combine 1/2 lb shredded Jack cheese and the chicken. Mix well. Add 1 cup of sauce mixture to cheese and chicken mixture. Mix well. Soften corn tortillas in hot oil. Drain. Fill tortillas with cheese, chicken and sauce mixture and roll. Place filled tortillas in a 13x9 baking dish. Pour remaining sauce mixture over filled tortillas. Sprinkle with remaining Jack cheese. Cover with foil and bake at 350 degrees for 30 minutes.
Place first 3 ingredients in food processor until powdery. Pour mixture into resealable plastic bag or container with tight-fitting lid. Add oil. Shake well to distribute oil.
In a large resealabel plastic bag combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until juices run clear. Stir in chicken broth, onion powder, garlic powder, remaining taco season, beans. Bring to a boil, reduce heat; cover ans dimmer 5 minutes or until rice is tender. Stir in soup, cilantro, lime juice, heat through.
Make tortellini as directed on package. After draining, place the tortellini on Low heat. Add in pasta and alfredo sauce, mix well until the sauce looks pink. Cover and let stand on low heat for 5 minutes. Add parmesan cheese, mix well, and serve.
Cook pierogies according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm. In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat.
Place cream, milk, sugar and chocolate into the top of a double-boiler or a heatproof bowl set over a pan of simmering water; stir over medium heat until chocolate has melted and sugar has dissolved; remove from heat; cool slightly; whisk in egg yolks and vanilla extract. Pour mixture into ice cream maker and follow manufacturer's instructions to make ice cream.
Preheat oven to 350 degrees. Pound down the chicken until its thin (1/2 inch or so). Salt and pepper the meat. DIP MEAT IN THIS EXACT ORDER! Place in flour and coat well. Place in eggs and coat well. Place in bread crumbs and coat VERY WELL. Brown meat in a lightly buttered skillet. Place breasts in glass casserole dish and bake covered with foil for 30 minutes. Meanwhile heat up the sauce on top of the stove. Pour the sauce over the meat right before serving and sprinkle with shredded Parmesan and cheddar cheese. (Use as much as you like).
Remove the ham from its wrapping. If it's a canned ham, rinse off any gel and pat dry with paper towel. Score the ham on the top and sides into a 1-inch diamond pattern. Then push a clove into each square. Preheat the grill for indirect cooking to 225°F To do this, place a disposable aluminum pan in the middle of the charcoal grate and make two small piles of charcoal on either side of the pan. You can also add some wood for extra flavor. I add a few Kingsford apple wood chunks when I'm grilling a ham. Light the charcoal and close the lid but make sure the air vents are open enough to keep the charcoal burning at a low heat. If your grill doesn't have a built-in thermometer, you can place an oven thermometer on the warming rack. Also, during the cooking, periodically check the temperature and add a few extra coals as necessary in order to maintain heat. Brush the ham with 1 cup orange juice. Use less or more according to the size of your ham. Place the ham over the aluminum pan on the grill and shut the lid. Grill for 3-5 hours, depending on the size of the ham and the color you want it to be. While the ham begins to cook, make the glaze. Combine all the other ingredients, except for the pineapple rings, in a saucepan and cook over a low heat, stirring for about 20 minutes as the glaze thickens. Then remove saucepan from heat and let cool. It will continue to thicken as it cools. Glaze the ham every 10-15 minutes during the final hour of grilling. During the last 1/2 hour of cooking, place the pineapple rings on the ham and secure them with toothpicks. When the ham is done grilling, remove it from the grill and place it on a cutting board. Let it rest for 5 minutes. Carve and serve.
In large bowl mix all ingredients well. Roll into 2 or 3 rolls. Wrap each roll in aluminum foil with shiny side. towards meat. Refrigerate 24 hours. Punch holes in bottom of foil with fork. Place on a rack in a baking pan to catch drippings. Bake at 325 degrees for 1-1/4 hour. Let cool and remove foil and dab off any grease with a paper towel. Rewrap with new foil and refrigerate 24 hours then ENJOY!
Combine Jello with boiling grapefruit juice and stir till dissolved. Add water and vodka. Pour into small disposable plastic shot glasses or bathroom sized Dixie cups.
Preheat oven to 350 degrees. Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs and cheese to top the casserole. Melt 4 tablespoons of the butter in a large heavy skillet. Add onion and saute for about 5 minutes or until golden. Slowly add flour, stirring constantly over low heat. When flour is blended, gradually add hot milk (scalded) and blend with a whip. Continue stirring over low heat until the sauce begins to thicken. Add salt, pepper, and sherry and continue stirring in a bowl. Mix crab meat, sauce and the extra cracker crumbs and cheese. Place in a lightly greased baking dish. Sprinkle reserved cracker crumbs and cheese on the top of the casserole. Dot the top with the remaining 4 tablespoons butter. Bake uncovered for about 15 minutes or until the top is golden brown.
Cream butter and brown sugar. Beat in vanilla and eggs. Sift together flour,salt and cocoa. Stir dry ingredients into creamed mixture,then fold in chocolate chips. With damp hands,roll dough from a rounded teaspoon into 1" balls. Place on greased baking sheet @ 350F for 20 minutes.
Boil chicken until done, remove from water and shred. Using broth from chicken, plus enough water (if needed) to boil spaghetti. While the noodles are boiling, in a separate pan, cook onion in butter. Mix cheese and soup with onion until it makes a sauce -- be careful not to burn it! Drain the spaghetti and add the cheese mixture to it. Add the shredded chicken and place in a 9x13 baking dish. Add crushed potato chips on top. Bake at 350F 20-30 minutes until bubbly.
Preheat oven to 350 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high spped for 1 minute. Reduce speed to medium-low, and add egg and then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days). Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thickness. Freeze until firm, about 15 minutes. Using a 2 inch round cutter, cut out circles, and place 1 inch apart on parchment paper lined baking sheet. Roll and cut scraps onces. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk. Bake until the cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. Sift crushed cany, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom agains edge of bowl. Place on parchment lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half of the cookies with dust and half with candy pieces. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.
Preheat oven to 350. Combine blueberries and yogurt. Add some splenda if it's not sweet enough for you. Set the bowl near the oven so that the mix can warm a tad. Put bisquick and sugar in a mixing bowl. Add skim milk and cinnamon, if using. (I haven't tried any extracts, but I'm curious as to how it would work out.). Drop by spoonful into 4 equal portions onto foil covered cookie sheet. Set in oven. Pour a cup of coffee and cook shortcakes for 12 minutes. Remove from oven, put on plates and top with blueberry yogurt mixture. Serve and enjoy!
Mix and soak beans overnight per package directions. Process the fresh tomatoes, garlic, cumin, oregano, paprika, chili powder, cayenne pepper and jalapeno (hot) peppers in the food processor; place in the refrigerator overnight. Note: The 2 tablespoons each of hot spices makes a very mild chili- while the 4 tablespoons w/added hot peppers turns up the heat-- for those who like it HOT! Take out four or five cups of the soaked beans and place in crock pot (cut it to 3 cups if you did the fast soak- they will still expand while cooking). Freeze the rest for later use. If you are using canned beans you'll lose some of the flavor-- but it's still good. Fry the bacon until crispy and place in crock pot. Brown the ground turkey in some of the bacon drippings and place in crock pot. Add the crushed tomatoes, tomato paste, onions, bell peppers, broth, beer and tomato spice puree. Stir to mix and let cook for 10-12 hours on low. (You can also cook for 5-6 hours on high, but the beans will not soak up as much of the flavor). Serve topped w/the shredded cheddar cheese. This recipe is for a large crock pot. You can cut down on the ground turkey, beans and bell peppers a little if you have a smaller crock pot.
Start preparation for pasta. Cook chicken to your liking in olive oil or If you will be using cooked chicken as I did you will add it later. Add vegetables, almonds and sesame oil and cook for 3 minutes over medium heat. Add curry powder and mix well. Add olive oil (unless you used it to cook chicken) and cooked chicken, mix well. Let the mixture simmer thoroughly for about 10 minutes. Toss with warm pasta and serve.
I boiled a whole chicken I had to make this recipe, but cooked chicken meat will suffice. Put a little sauce in the bottom of an 8x8 casserole dish. mix about 3/4 c sauce with 3/4 can of drained mushrooms, shredded chicken, 3/4 chopped onion,1/2-. 3/4 c cheese, and seasoning to taste. roll even amounts of mixture into tortillas in casserole dish. spread remaining chopped onion and mushroom on top and cover with cheese. Bake at 350 for 20-30 minutes.
Mix all ingredients together and marinate pork over night. Boil used marinade for at least 5 minutes and serve hot over pork.
Use a serrated knife to slice each ball of mozzarella into 4 slices. Repeat with the tomatoes, cutting each into 4 slices. Stack 2 slices of tomato and 2 slices of mozzarella, alternating as you stack, on each of 4 serving plates. As you stack, season each tomato slice with a pinch of salt and pepper. Set aside. In a blender, combine the olive oil, lemon juice and [half] of the capers. Puree until smooth. Season with salt and pepper, to taste. Drizzle a bit of the dressing over each mozzarella--tomato stack. Scatter basil ribbons, a few of the remaining capers and a bit of the lemon zest over each stack.
Preheat oven to 350. In a medium bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a large mixing bowl cream butter and sugar, add pumpkin, egg and vanilla. Add 1 cup chocolate chips. Drop by rounded tablespoon onto a greased cookie sheet. Bake at 350 for 10-15 minutes (watch them and take them out when they are light brown in color).
Gently crack egg shells, do not remove shells. I use large clean mayonnaise jars to colour the eggs, turning occasionally. Submerge 6 eggs in beet juice, adding a few dashes of red food colouring. Submerge 6 eggs in jalapeno juice, adding a few dashes of green food colouring Refrigerate 1- 2 days, marbling and flavour will intensify the longer left in juices and by adding more food colourings If using food colouring's only, place cracked eggs in jars large enough to submerge, checking on intensity of colours Remove eggs from juices, drain well and peel. Split in halves, removing yolks. Combine yolks, filling ingredients and any options, adjust to your taste. Refill halves with mixture. Sprinkle with any choice of toppings. Refrigerate till ready to serve. *Instead of deviling, I use my mushroom slicer to make fan out slices of the marbled eggs to garnish potato salade, very pretty touch.
Halve leeks lengthways and wash them under cold water to remove any dirt or sand. Thinly slice them. Will use the white and light green portion for addition to the soup. (use the leftover part , along with your vege peelings for the day and some fresh herbs to make your own vege stock for future use. Boil it up, strain it- there you have it!). Peel and slice onions. Using a large soup/ stock pot add the olive oil the leeks, onions and salt.Cook, stirring often, for 5 minutes. Add the minced garlic and cook another 1 minute. Add all remaining ingredients (except the herbs for garnish) and boil for approx 25 minutes, or until the pumpkin is tender. Use a stick blender or food processor to puree the soup. Reheat. Optional to add some cooked beans eg cannellini beans, at this stage. Heat through before serving. Serve sprinkled with some chopped fresh herbs and a crusty roll or toast. Store any left-over soup in the fridge and reheat as required. This soup keeps and reheats well as it has no dairy added. This soup can also be frozen and reheated as required.
Preheat oven to 275F/135°C. In a large bowl toss oatmeal, coconut, nuts, and sunflower seeds together. In a separate bowl whisk together oil, honey, cinnamon, and vanilla. Pour liquid mixture over oats and stir until everything is coated. Pour mixture into a large rimmed baking sheet. I also cover the baking sheet with baking paper but it's not necessary if you have a non-stick pan. Bake for approximately 20-25 minutes, stirring once or twice. Keep an eye on it so it doesn't burn. Let it cool completely. Blend in cornflakes if using. Store in an airtight container.
For crust: Preheat oven to 350 degrees. Finely grind graham crackers in a food processor. Add butter and blend until combined. Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan. Bake crust until golden brown, about 8 minutes. Remove pan from oven, and maintain oven temperature. For filling: Beat cream cheese and sugar in a large bowl until smooth. Beat in flour. Add eggs one at a time, beating just until combined. Mix in remaining ingredients. Pour filling into crust (cake will not fill pan). Bake 10 minutes. Reduce oven temperature to 250 degrees. Continue baking cheesecake until set, about 40 minutes longer. Cool cake in pan on a rack for 10 minutes. Run a sharp knife around pan sides to loosen cake. Cool. Chill overnight. For glaze: Bring cream to simmer in a heavy medium sized saucepan. Reduce heat to low. Add chopped chocolate (I use chocolate chips!) and stir until smooth. Cool glaze to lukewarm. Release pan sides from cheesecake. Place cheesecake on rack set over a baking sheet. Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet. Refrigerate until glaze sets, about 30 minutes. Transfer cheesecake to platter. Garnish with chocolate curls, if desired.
Pre-heat oven to 425°F. Combine salt, pepper, and sugar in small bowl. Set aside. **Cutting option 1- Quarter cabbage through core and cut each quarter in to 1-inch wedges, leaving core intact. You'll have about 16 wedges. **Cutting option 2- Slice into 1-inch-thick rounds, leaving core in to help hold it together. Brush a rimmed baking sheet with 1 tablespoon olive oil. Arrange cabbage in single layer on baking sheet and brush with remaining 2 tablespoons olive oil. Sprinkle with salt mixture. Roast until cabbage is tender and edges are golden, 25 to 35 minutes. Sprinkle hot cabbage with balsamic vinegar if using.
Cook the red potatoes and the sweet potatoes separately in water to cover in saucepans until tender; drain. Cool slightly and peel. Mash in separate bowls. Saute the scallions in 1/4 cup butter in a skillet until tender. Stir half the scallions into each bowl of potatoes. Whisk the sour cream and the whipped cream in a bowl. Fold half gently into each bowl of potatoes. Add half the nutmeg, salt and pepper to each bowl. Layer the potatoes, one half at a time, in a greased one-quart baking dish. Swirl with a knife to marbelize. Sprinkle with a mixture of the bread crumbs, melted butter and parsley. Bake at 350 degrees for 30 to 35 minutes or until the topping is golden brown. Note: This casserole freezes well before baking.