HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Lightly spray a 13 x 9 inch baking pan with vegetable cooking spray. In a blender or food processor, process bananas until almost smooth, about a minute. Add sour cream; blend until combined, About 15 seconds. In a small bowl, combine 1/2 cup sugar, walnuts and melted butter. In a medium bowl, combine flour, baking powder and baking soda. In a large bowl, using and electric mixer set on medium speed, beat 1/2 cup butter and remaining sugar until light and fluffy, about 2 minutes. Add eggs; beat 30 seconds. Add flour mixture, alternating with banana mixture; continue beating until mixture is smooth, about 1 minute longer. Gently fold sugar-walnut mixture into batter. Pour batter into prepared pan. Bake cake until golden brown and a toothpick inserted in center comes out clean, 40-45 minutes. Transfer the pan to a wire rack; cool slightly. Making the topping: In a medium saucepan, heat half and half and pudding mix over medium heat, whicking constantly, until mixture boils, 12-15 minutes. Remove from heat; cover with plastic wrap. Assembling the cake: Turn cake onto serving platter. Using a straw, poke holes into cake, about 1 inch apart and at least 1 inch deep. Pour half the warm pudding slowly over cake, allowing it to fill the holes. Smooth remaining pudding across top with a rubber spatula. Let cake stand until pudding is set, about 10 minutes. Arrange banana chips on top of the cake before serving.
Preheat oven to 350 degrees. Place the cream cheese in a bowl in the microwave. Microwave it on the defrost setting for a couple of minutes to slightly soften the cream cheese (This is so that you don't kill your mixer when beating the cream cheese). Add sugar to cream cheese and beat it with an electric mixer until smooth. Add eggs and vanilla and blend until smooth. Pour into ready made crust. Bake at 350 degrees for 25 to 30 minutes. Note: The cheesecake is done when the sides are puffed- The center will not be as puffed- It will be possible to jiggle the center slightly but it will not be runny. Let cool. Top with cherry pie filling and chill.
Separate the eggs carefully; even a small mount of yolk in the whites will prevent them from beating up properly. In a large mixing bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup of sugar and contine beating until stiff and glossy. Set aside. Whisk together the remaining 1 cup sugar with the flour, baking powder and salt. In a separate bowl, beat the oil, milk, egg yolks and flavorings until pale yellow. Add the dry ingredients and beat until well blended, about 2 minutes at medium speed using a mixer, or longer by hand. Gently fold in the whipped egg whites, using a wire whip or cake blender. Be sure to scrap the bottom of the bowl so the batter is well-blended. Pour the batter into an ungreased 10-inch tube pan or angel food pan, or two 9-inch round ungreased cake pans. Bake the cake in a preheated 325 degree oven. If it's in a tube or angel food pan, bake it for 50 minutes, then turn up the heat to 350 for the final 10 minutes, making a total baking time of 1 hour. If you're using two 9-inch pans, bake for about 40 minutes at 325, then 10 minutes more at 350. NOTE: Don't open the oven during the first 45 minutes of baking; the cake will rise high above the pan, then settle back almost even. It's done when a finger gently pressed in the middle doesn't leave a print, and you can hear a crackling sound if you listen carefully. Cool the cake upside down for 1/2 hour before removing it from the pan. If you've used a tube pan, set it atop a thin-necked bottle, theading the bottle neck through the hole in the tube. NOTE: Dip a serrated knife in hot water between each slive if you want smooth, even pieces.
For dry black beans, rinse and sort. Soak them in 6 cups of water. Simmer on medium for about 1 hour until tender. If using canned beans, place them in the pot with 4-5 cups of water. Chop onion. Add all remaining ingredients EXCEPT SALT. Simmer for about 20 minutes and salt to Taste. Garnish bowl with shredded cheese and sour cream.
Combine all ingredients in blender. Blend 20 seconds on high, then 20 seconds on low. DO NOT OVERBLEND as it will cause eggs to cook and ruin the texture of the dressing. Toss into your favorite Caesar blend or Greek salad.
Preheat oven to 325 degrees. Prepare tube pan or bundt pan by spraying with Pam and lightly flouring. In mixing bowl combine all ingredients and beat at low speed of mixer until moistened. Beat at medium speed for 4 minutes, scraping sides of bowl as needed. Spoon evenly (batter is thick) into prepared pan and bake in center of oven until toothpick inserted near center comes out clean, about 1 hour and 15 minutes.
Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl. In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix. Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.
Spray inside of 1-3 quart slow cooker with cooking spray. Place all ingredients except crackers in cooker. Cover and cook on low setting for 1 to 1 1/4 hours or on high setting for 30 to 45 minutes or until cream cheese is melted. Stir until cheese is smooth. Scrape down side of cooker with rubber spatula to help prevent edge of spread from burning. Turn to low heat setting and hold for up to 3 hours. Serve with crackers.
Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with aluminum foil. Place wax paper on a clean work surface and open pizza crust onto the paper. Beginning at the center, roll dough out evenly in all directions to make a 14 x 12 inch rectangle. Sprinkle dough with cheese and basil (or parsley). Lay ham slices over cheese, end to end. Roll up dough tightly, beginning at a long end. Press seam to close. Pinch ends together to seal. Lay roll on foil-lined sheet, seam side down. Bake 20 to 25 minutes until browned. Cool 5 minutes and cut into 1/2 to 3/4 inch slices,. Serve with honey mustard on the side. Note: For a recipe variation, use smoked ham and substitute Jalapeno-Jack cheese instead of the Swiss and cilantro instead of the basil. Serve with salsa on the side.
Preheat oven to about 170 degrees Celcius. Beat vanilla, butter and both sugars well, add the egg and continue beating until nice and creamy. Mix in the corn flour and baking powder and slowly add the milk, mix gently until combined and then beat well again - I like to alternate between high speed and low speed. Pour into a cake tray and bake for approximately 40minutes or until when poked through the poker comes away clear with no residue. Serve warm, spreaded with butter :).
Cook beets in a medium saucepan of boiling salted water until tender, about 12 minutes. Drain and place into food processor, add garbanzo benas, almonds, oil and garlic and blend until smooth. Add vinegar and blend, then season to taste with salt and pepper. Serve with pita chips or veggies for dipping.
Fill shaker with ice. Add Smirnoff Raspberry Flavored Vodka, lime juice, and lemon-lime soda. Shake and strain into a martini glass. Garnish with lime slice.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside. In a medium bowl, combine flour, cocoa powder, baking soda and salt. Set aside. In the bowl of your standing mixer, cream butter and sugar on medium speed until fluffy and light in color (1 minute). Add eggs one at a time, beating after each. Beat in vanilla. With the mixer set on low speed, slowly add flour mixture until it is completely mixed inches Fold in white chocolate chunks. Scoop with a large cookie scoop onto prepared baking sheets, 3 inches apart. Bake for about 9 minutes, or until edges are just set. Middles will not look done, they will set upon cooling.
Melt butter in saucepan and add remainder of ingredients. Simmer until apples are tender about 20-25 minutes .
Finely chop the almonds, the add them (dry) to a blender. Blend until a fine meal consistency. Add the water and blend until smooth. Do not strain. In a glass baking bowl or cassarole dish, combine all dry ingredients. Blend well. Add the heavy almond milk mixture from the blender to the bowl of dry ingredients. Blend well. Bake at 400 deg F, 12-15 minutes, until golden on top. (No need to preheat or grease anything.).
Slice Aubergine into 1 cm rounds, lay in colander and sprinkle with salt, leave for 30 mins then pat dry with kitchen towel. Heat oil in a large fry pan (should be about a 1 cm depth so add more oil if needed) over med high heat, fry aubergines a few at a time until golden on both sides, Drain on kitchen paper. Melt butter in another saucepan and add the chopped tomatoes and garlic and season well with salt and pepper, cook for 15 mins until soft. Put the creme fraiche in a small pan and bring to boil over a med heat. Allow to bubble until reduced by a third, take off heat and add all the herbs and half of the parmesan, taste for seasoning. Preheat oven to 180°C Line the bottom of a large oven proof baking dish with aubergines, follow with thin coating of tomato sauce and a sprinkling of parmesan, continue layering in this way finishing with tomato sauce. Pour over the creme fraiche and sprinkle with remaining parmesan. Let the dish sit for a few minutes to allow the flavours to get aquainted! Place in oven and bake for 20-25 mins till golden brown. Allow to stand for 5 mins then drizzle with a little extra good Virgin Olive Oil. Do not serve this dish too hot.
To make the salsa, place all ingredients in a bowl. Toss to combine. Set aside. To make prawns, process garlic, chilli, coriander/cilantro roots, green onion, sugar, fish sauce, and lime juice until smooth. Preheat a lightly greased barbecue plate on medium-high heat. Cook prawns, tossing, for 3-4 minutes or until pink and cooked through. Transfer to a bowl. Add garlic mixture. Toss to combine. Serve prawn mixture, with mango salsa and lime wedges.
Combine the water, sourdough starter, and one half of the cracked rye. Mixture will be soupy. Cover and allow to set at about 70° F for 8 to 10 hours. After 8 to 10 hours, the mixture will have absorbed water and be similar in consistency to porridge. Save 1 cup of this mixture for the next batch of bread, then add salt and the rest of the cracked rye. Allow the dough to ferment at about 70° F for 4 more hours. At the end of this time, work and squeeze the dough with your hands to develop its cohesiveness. The dough is nothing like wheat bread dough. It is very moist and slippery and cannot be kneaded. When a handful is squeezed, it will squirt out between your fingers. After working the dough for several minutes, pack it into bread forms, preferably glass. There's not much rising that goes on and too much air space in the bread would be detrimental to the texture. The moistness and acidity of the dough and the long baking time will strongly rust steel pans and etch aluminum ones. Pack the dough into the pan tightly and smooth the top with a spatula. Lay a piece of parchment paper over the top of the form and then cover tightly with aluminum foil. The aluminum foil keeps the bread from drying out and the parchment paper keeps the aluminum foil from dissolving into the bread. Bake at 225° F for 31/2 hours. Turn the oven off but allow the bread to remain inside for a couple more hours. Carefully remove the bread from the pans and place on a rack to cool and dry. Ideally, you should wait a day or two until the bread becomes firmer before attempting to slice it.
Preheat oven to 350*F. Brown weiners in a skillet. Cut diagonally into 1 inch pieces. Mix beans, catsup, mustard, sugar, molasses and pepper sauce in a 9 inch square baking dish. Stir in weiners (This much can be fixed ahead and refrigerated if you wish) Saute green onion in oil until soft. Set aside. Whisk together cornmeal, sugar, flour, baking powder and salt in a bowl. Stir in green onion with oil. Mix egg and milk together, then stir into flour mixture until smooth. Spoon over casserole. Bake for 30 minutes or until golden brown. Let cool 15 minutes before serving.
Whisk all the ingredients until well blended. Prepare chicken or other choice of meat. Place chicken and marinade in covered container or ziplock plastic bag. Turn several times to coat meat. Marinade 4-6 hours in refrigerator for chicken and up to overnight for other meats. Discard marinade after using one time.
Melt the margarine and mix with crumbs, press into bottom of 13 x 9 inch baking pan. Pour sweetened condensed evenly milk over the graham crackers crumbs. Top with chips. Press down firmly. Bake in a 325 degree preheated oven for 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temperature.
Marinate chicken overnight in Teriyaki Sauce. Melt the butter in a large sauce pan, while stirring add the garlic and heat over medium heat 2-3 minutes. Remove from heat and stir in the soup mix, soy sauce, and brown sugar. Return to med heat, while stirring add the vinegar, chili sauce, puree and a dash of cayenne pepper. Continue to stir until sauce starts to boil, turn to low heat and simmer for 25-30 min stirring frequently. Coat the chicken in the BBQ sauce and place into a 325 degree oven for one hour for large pieces or 1/2 hour for drumettes. Baste occasionally with the remaining sauce. Broil the chicken for 1-2 minutes at the end of the cooking period if you desire a crisper skin on the chicken.
For the Dough: Whisk the egg yolk, cream, and vanilla together in a small bowl. Process the flour, sugar, and salt together in a food processor until combined. Scatter the butter pieces over the top and pulse until the mixture resembles coarse cornmeal, about 15 pulses. With the machine running, add the egg mixture through the feed tube and continue to process until the dough just comes together around the processor blade, about 12 seconds. Turn the dough onto a sheet of plastic wrap and flatten into a 6-inch disk. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes. Roll the dough out into an 11-inch circle on a lightly floured counter and fit into a 9-inch tart pan with a removable bottom. Set the tart pan on a large plate and freeze the tart shell for 30 minutes. Adjust an oven rack to the middle position and heat the oven to 375°F Set the tart pan on a large baking sheet. Press a double layer of foil into the frozen tart shell and over the edges of the pan, and fill with pie weights. Bake until the tart shell is golden brown and set, about 30 minutes, rotating the baking sheet halfway through baking. Carefully remove the weights and foil and continue to bake the tart shell until it is fully baked and golden, 5-10 minutes longer. Transfer the baking sheet to a wire rack and let the tart shell cool slightly on the baking sheet while making the filling. For the Filling: Whisk the egg yolks and eggs together in a medium saucepan. Whisk in the sugar until combined, then whisk in the lemon zest, lemon juice, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and registers 170 degrees on an instant-read thermometer, about 5 minutes. Immediately pour the mixture through a fine-mesh strainer into a bowl and stir in the cream. Pour the lemon filling into the warm tart shell. Bake the tart on the baking sheet until the filling is shiny and opaque and the center jiggles slightly when shaken, 10-15 minutes. Let the tart cool completely on the baking sheet, about 1 1/2 hours. To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and the tart pan bottom, and carefully slide the tart onto a serving platter or cutting board.
Mix oats and soda to buttermilk. Let stand 5 minutes. Sift together flour, baking powder, salt and sugar. Add sifted dry ingredients, shortening and eggs to oats mixture. Stir until combined. For each pancake, pour about 1/4 cup batter onto hot, lightly greased griddle. Bake to a golden brown, turning only once. Serve hot with butter and syrup.
*If you have a cup or so of leftover gravy, use gravy with water or broth to make 1 1/2 cups. Combine all ingredients and pack into a well-greased shallow baking pan. Cover with foil and bake at 375° for 45 minutes. Uncover and brown under broiler.
Wash white basmati rice and soak 10 to more minutes depending on quality of rice. Wash whole chicken legs keeping the skin on. Add to pot. Cover chicken pieces with water and bring to the boil skimming off the scum. Add whole spices including loomi as well as sea salt and boil for a further 40 minutes. Drain the chicken pieces keeping the chicken stock and shallow fry in a bit of light tasting extra virgin olive oil until golden brown. Fry sliced onion in the same oil until golden brown then remove half of them and keep aside for garnishing. To the remaining onions in the pan, add tomato paste and baharat spice mix then add 6 cups of the chicken stock after straining. To that add the drained rice. Bring to a boil and reduce heat and cover for 10-20 minutes depending on amount, quality and quantity. (If it's a cheaper rice it will become softer faster so do 10 minutes and take off the heat 1 minute then check if done). Drain raisins then add to a pan with a bit of oil and fry along with the almonds until toasted. Then add garnish onions & loomi powder. Put the rice on a plate and arrange chicken pieces on top, garnish with raisins, almonds and onion mixture and a few cilantro leaves if wished. I serve it with a raita (yogurt salad) or daqoos (Gulf Arabian tomato sauce). Enjoy!
Mix all ingredients in a large bowl. Place in a loaf pan and bake at 350 degrees F. for an hour but check for to see if it is done sooner or needs more baking. Cool before slicing.
Put sweet potatoes in a large sauce pan. Cook over medium heat, stirring frequently until heated through. Preheat oven to 350F Mash sweet potatoes Add sugar, butter, bourbon, vanilla and beat until well blended and smooth. Turn into a 2 quart shallow baking dish Sprinkle marshmallows on top Bake uncovered for 30 minutes or until marshmallows are golden brown.
In a medium saucepan combine olive oil and anchovies. Cook over medium heat, stirring to mash anchovies, 3 to 5 minutes. Add garlic and onion and cook until tender, 5 minutes or so. Stir in remaining ingredients and simmer, uncovered, 15 minutes.
In a medium saucepan, combine the undrained beans, chicken, rosemary and salt and pepper to taste and heat over medium heat until the mixture comes to a gentle boil. Stir, and add the cheese and cook, stirring until the cheese is melted. You could also wait to add the cheese after you pour it into the bowls. Drizzle with the olive oil, if you like, once you pour the soup into two deep bowls.
Boil your pasta- 9-12 minutes, until tender but still firm, drain well. For the cheese sauce, in a medium saucepan melt butter then stir in flour and pepper. Add milk all at once. Cook and stir until until slightly thickened and bubbly. Add cheese, stirring until melted. Stir in drained pasta and sour cream. Transfer mixture to a casserole dish. Bake in a 350 oven for 25-30 minutes or until hot and bubbly. If desired, during the last 15 minutes, top the dish with shredded cheese.
Soak ham overnight in a cool place, then change water and simmer 4 to 5 hours or until tender. Cool in its own liquid. When cold, remove skin, place fat side up in a roasting pan and make criss-cross gashes in the fat with a sharp knife. Pour sherry over top of ham. Mix cracker crumbs with brown sugar and sprinkle evenly over top of ham; sprinkle lightly with pepper. Stud ham with whole cloves. Bake at 450F for 20 minutes or until brown. Garnish with watercress or parsley, if desired.
Combine the sugar, water and corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved. Cover the saucepan and let it cook over medium heat for 3 minutes. Do not open lid. After 3 minutes, remove the lid, increase the heat to medium and bring to a boil. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn't burn. Stirring forms sugar crystals and it will become grainey. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds. Carefully pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. Stir the mixture; add the butter, lemon juice and salt. Stir, again, until combined. Pour caramel into a heat-proof measuring cup. Stir occasionally and allow to cool until thickened and warm to the touch, about 20 minutes. Beat butter and cream cheese at medium speed until creamy. Add 4 cups sifted powdered sugar into the butter/cream cheese mixture and beat to combine. Add 3/4 cup of the prepared salted caramel and beat to combine. Add additional powdered sugar until the frosting is the sweetness and consistency desired.
Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature. Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind. Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others. For soup : Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft. Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly. Add the sherry and cook for an additional 3 minutes. Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot. Add half of the cold beef stock and stir until liquid thickens. Add the remainder of the stock and spices and simmer for 10 minutes. Add the cream and allow soup to simmer for an additional 10 minutes. Enjoy!
Cook pasta in 6-quart pot of boiling water until tender. While pasta is cooking, toss tomatoes with salt and let juices exude. Toss hot pasta with goat cheese in large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, salt and pepper to taste; toss and combine. Note: To prevent basil from discoloring, don't tear until just before pasta is done.
Preheat oven to 350 degrees. In a medium bowl toss the rhubarb, sugar and tapioca. Let stand for 15 minutes tossing twice. Pour into a lightly greased 13x9x2 inch baking pan and top with the mandarine segments. In another medium bowl combine the brown sugar, oats, flour, salt, cinnamon and ginger. Mix well. Cut in the butter until mixture resembles coarse crumbs. Sprinkle evenly over orange rhubarb mixture. Bake for 45 minutes or until the top is golden brown.
In a bowl, beat together the egg and sugar until thick and a pale yellow; Stir in the milk. Sift the cake flour, baking soda and salt together and fold into the egg mixture. Combine the melted butter and the oil; Gently stir into the egg mixture. Pour into a greased 8" cake pan and steam for 20 minutes. Remove the cake from the tin; Cut into 8 wedges and serve hot or cold.
Mix the sugar, baking soda, cream of tartar, and light cream in a bowl. Heat to approximately 245°F (be sure to keep stirring it). Remove it from heat just before it starts boiling. Add the butter, pecans, and vanilla; stir well. Place onto wax paper Form medium-sized pieces with caramel and the pecans. Cool and enjoy!