HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees. Butter 12 cup bundt pan. Prepare cake: With an electric mixer beat the cake mix with the water, oil and eggs, adding the orange zest to batter. Pour into prepared pan and bake 35-45 minutes or until tooth pick inserted in center comes out clean. Meanwhile, make syrup: Heat orange juice, sugar and Tabasco sauce in a medium saucepan. Bring to a boil and reduce heat; simmer uncovered for 5 minutes. Remove from heat, and reserve 1/4 cup of this syrup for glaze. Remove cake from oven. With a wooden skewer, poke holes in cake in several places, without removing it from pan. Spoon the syrup evenly over cake. Cool cake in pan 10 minutes. Carefully invert cake onto a wire rack to cool completely. Combine reserved syrup and confectioner's sugar in a small bowl until smooth. Place cake on a platter and spoon glaze over cake to decorate. Garnish with orange peel curls, if desired.
Cake: Preheat oven to 350°F. Prepare a 10-cup bundt pan by spraying with fat-free cooking spray and lightly dusting with flour. In a large bowl, stir together sugar and applesauce. Into a small bowl, wisk together cornstarch and warm water (the mixture will be quite dense but smooth). Add cornstarch mixture to applesauce mixture and whisk until combined. Then whisk in non-fat milk and vanilla. Combine dry ingredients in a separate bowl and whisk together well. Slowly add into wet mixture, whisking until thoroughly combined. Fold apples and cranberries into the batter. Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting. Bake for 40-45 minutes or until a cake tester inserted into cake comes out clean. Cool on a wire rack for 30 minutes and turn out onto a cake pedestal or plate. Glaze: Place powdered sugar and cinnamon in a small bowl. Add vanilla and stir in milk one tablespoon at a time until smooth. If a thinner or thicker consistency is desired, add less or more milk as you wish. Spoon evenly over cake. Garnish: If desired, place cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation.
Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; saute until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature. Preheat oven to 350°F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sauteed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortillas with some of melted butter. Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet. Bake until tortillas are golden and cheese melts, about 5 minutes. Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.
CRUST: In a medium-sized bowl, combine the butter cookie crumbs, sugar and butter. Blend well with pastry blender. Press the mixture into the bottom and sides of a well-buttered 10-inch springform pan. Chill in the freezer or fridge for about 30 minutes. Soften the gelatin in the 1/2 cup cold water. In a small saucepan, combine the egg yolks and sugar and gradually stir in the whipping cream. Cook the mixture over medium heat, stirring until thickened enough to coat a metal spoon. Remove from the heat and stir in the softened gelatin. In a small bowl, beat the cream cheese until very smooth and creamy, then add the vanilla and continue to beat until very smooth and creamy. Add the gelatin mixture to the cheese mixture and beat until smooth. Chill in the refrigerator for 30 minutes or until the mixture is set. In separate small mixing bowls, whip the heavy cream and beat the egg whites until stiff, then fold both into the cream cheese mixture. In a small saucepan, heat the instant coffee dissolved in water, and the coffee liqueur, stirring until smooth. Add the coffee mixture to the cheese mixture and beat until very smooth and creamy. Pour into the chilled springform pan and refrigerate for 3 hours, or until cake is set and firm. Carefully remove the sides of the springform pan, transfer cake to a serving dish, and serve.
Build all the ingredients in a mixing glass and give a quick stir. Strain into a rocks glass over fresh ice and garnish.
Pork shoulder dry rub. Add, ancho chili powder, paprika, ground dried oregano, ground coriander, dry mustard, ground cumin, kosher salt, freshly ground black pepper, chile de arbol, Salt and freshly ground black pepper. combine all these dry ingredients and rub the pork shoulder with it. I let it sit in the fridge for about 24 hours but you can use immediately if you like. If you do refrigerate it, make sure one you remove it from the refrigerator you let it come to room temperature before you start cooking it. soak your wood chips in water for about half an hour before use. Smoke it for about 5 or 6 hours at about 225 degrees. Add fresh wood chips every 45 minutes or so. Cook until internal temperature reads about 155 or 160. let it sit for about half an hour before pulling the meat. Black pepper vinegar sauce. 1/4 cup rice wine vinegar. 2 tablespoons Dijon mustard. 2 teaspoons honey. 1/2 teaspoon whole black peppercorns. Salt. 1/2 cup plus 2 tablespoons canola/olive oil blend Water, if needed. Add Rice wine Vinegar, Dijon Mustard, honey, peppercorns and salt in a blender and drizzle the oil until a good consistency is reached. if its too thick add some water. Slaw. Cut all vegetables and put in large bowl. combine vinegar, mayonnaise, salt and pepper, and honey in a blender. while blending the dressing, slowly drizzle in the olive oil to emulsify. Toss vegetation with the dressing and it should be ready to go. maybe add salt and pepper to taste but that should be a good amount. Pull the pork and put it on buns of your choice. Add the Black pepper vinegar sauce on the meat and then finish with a heap of the slaw.
Whisk dry ingredients together. Whisk wet ingredients together. Add wet mix to dry mix, stir until just combined. Cook on griddle until puffy and nicely browned. Serve piping hot with maple syrup, or your favorite topping! You may also substitute buttermilk for the regular milk, but then you need also to increase the amount of baking soda to 1 teaspoon instead of 1/2 teaspoon.
Cook corn in a microwave safe dish for a minute on high. Let cool. Mix all ingredients well. Refrigerate for 2-3 hours.
Cream butter and sugar together. Add yolk and beat well. Add vanilla and beat until smooth. Cobine next 7 ingredients in a bowl. Add to butter mixture, mixing well. Add milk, 1 tablespoon at a time, until a soft dough forms. Roll dough into 2-teaspoon sized balls. Arrange on greased cookie sheets and bake in a preheated 375* oven for 10 to 12 minutes until golden and tops of cookies appear cracked. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Enjoy!
Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375° oven for 8-10 minutes for chewy cookies or 12-13 minutes for crispier cookies. Let stand for 1 minutes; remove to wire racks to cool completely. Makes about 4 dozen cookies.
Shell about three pounds of fava beans. This should leave you with a couple of cups of actual beans. Boil them for about twenty minutes in water and then rapidly cool with cold water. Peel all the larger ones (anything bigger than about 1/2 inch in the longest dimension) by squeezing one end hard and popping the bean out of the skin. Smaller ones can be left whole. Puree in a blender with a head of green garlic, olive oil, lemon juice and sesame tahini. Add salt to taste and serve with bread or crudites.
In a large Pot put the water, boullin, and onion. Cover and cook on medium heat for 20 minutes. Then add the potatoes and frozen vegetables (I diced mine very small with a food chopper). Cover and cook on medium for another 20 minutes. Then turn down the heat to low and add the soup, milk and cheeses (cut into small chunks). Stir until the cheese is melted. Either simmer on low or pour into a crockpot on low for up to 4 hours.
Add salt to taste if other than Salt Pork is used (optional). Soak beans in water overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick.
Set 2 oven racks at top and bottom thirds of oven. Preheat oven to 300 degrees. Spray 2 non-stick baking sheets generously with oil spray. In shallow pan over medium-high heat, toast almonds until lightly browned, about 15 minutes, stirring several times. Set aside. In clean, dry bowl, beat egg white with salt and cream of tartar until soft peaks form. Add rum extract. While beating, gradually sprinkle in granulated sugar. Beat in dark brown sugar 1 tablespoon at a time. Fold in dates, raisins and almonds. Drop mixture by teaspoon onto baking sheets 3 inches apart, to make 25 cookies. Stagger pans on separate racks so lower pan is not directly below top pan. Bake cookies 10 minutes. Switch pans to opposite racks. Bake 10 minutes more or until cookies are light brown, firm and feel dry to the touch. Turn off oven. Let cookies sit in oven 20 minutes. Remove from oven and cool completely on baking sheets. Using metal spatula, gently remove cookies from sheets. If not served immediately, store in airtight container, with wax paper between layers, up to 3 days. These are crisp on the outside and slightly chewy inside on the first day, they later become chewy throughout.
Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a food processor, grind 1 cup of nuts to coarse cornmeal texture. Transfer to a medium size bowl. Using either the food processor or chopping by hand, coarsely chop the remaining cup of nuts. Transfer to the same bowl and add the flour and salt. In a large bowl, either using hand mixer or stand mixer, beat the butter and superfine sugar until light and fluffy. Beat in the vanilla extract. With mixer on low, slowly add the flour-nut mixture until combined, about 30 seconds. Scrape the bowl and beaters, then continue to beat on low speed until the dough is cohesive. Working with one tablespoon at a time, press and roll dough together into balls and lay on prepared sheets, about 1 inch apart. Bake cookies until pale gold and the bottoms are just beginning to brown, about 18 minutes, switching and rotating baking sheets halfway through the baking. Let cookies cook on the cooking sheet for 10 minutes, then move to cooling rack to cool completely, about 1 hour. Using either a bowl or a paper bag filled with confectioners' sugar, roll the cookies to coat. Just before serving, re-roll and gently shake off any excess.
Shake vigorously on ice and strain into a martini glass. Garnish with a pineapple wedge.
In a medium sauce pan, saute bacon for 2 minutes to release fat, then add onion and jalapeno. Continue to saute over medium heat until onions are caramelized and bacon is browned. To reduce calories, can pour off any rendered fat. Add peas and just enough chicken stock to cover the peas. Add smoked salt and fresh pepper to taste.Cover pan and simmer gently until peas are tender, 15 to 20 minutes. Taste and adjust seasonings. Serve and enjoy!
Preheat oven to 250. Mix the first 7 ingredients in a cup with a spout. Mix all dry ingredients in a baking pan. Pour the butter and seasonings over the dry mix, stirring until each piece is coated. Bake for 1 hour, stirring every 15 minutes. Cool. Stir in an air tight container. Freezes well.
Preheat oven to 400°F Beat grated cheese and butter together in a mixer or food processor, then stir in the flour and cayenne. Shape dough into a log shape, and slice into exactly how many olives you have. After a making a few, you will get a feel for how much dough you need for each olive. Use the thumb of one hand to press each piece of dough into a flat pancake, then press the dough around an olive, covering it well and rolling the dough into a ball with your palms. Place sesame seeds in a small bowl; roll each ball in the seeds, then place on an ungreased cookie sheet; bake for 15 minutes; serve hot.
Mix flour, sugar and baking powder together in a bowl. Mash the huckleberries and then combine them with the eggs, milk, vanilla and flour mixture. Place this mixture in a cloth wrapper and tie it securely. I believe Ms. Ruby used a cloth flour sack. Immerse this into a pot of boiling water and cook for 25 minutes. Untie, slice and serve with sweetened whipped cream.
Preheat oven to 350 degrees. Pour 1 can of enchilada sauce in a 9by13 inch baking dish. In a large bowl,combine chicken,sour cream,chilies,onions and salt. Stir in one cup of cheese. Spoon about 1/3 cup of chicken mixture down the center of each tortilla. Roll up tortillas and place seam side down in prepared baking dish. Pour remaining can of enchilada sauce over top;sprinkle with remaining one cup of cheese. Bake uncovered 30 minutes or until cheese is melted and enchiladas are heated through. Serves 6-6 I have doubled this recipe before- experiment around with the enchilada sauce-- I prefer one can of green sauce and 1 red sauce-- but you can use whatever you like-- also you can add more cheese on the top-- these really are yummy! hope ya like them-- also you can use the hot enchilada sauce instead of the mild, we just use the mild because of my kids-- they love this recipe-- not to spicy for them.
Preheat oven 425°F. Whisk eggs in large bowl. Whisk sugar, flour until smooth; set aside. Cut rhubarb, fold into egg mixture. Put in pie shell. Bake 15 minutes, remove and reduce heat to 350°F. Apply topping and bake for 40 minutes.
Boil the potatoes in salted water until tender, about 20 to 30 minutes; peel and mash while still hot. Let potatoes cool and mix with aji amarillo paste, vegetable oil, and lime juice; season with salt. Drain and combine tuna with onions and mayonnaise; set aside. To assemble, layer 1/3 of potato mixture on a serving dish; spread with a thin layer of mayonnaise. Spread avocado slices on top; spread second 1/3 of potato mash over avocados. Cover with the tuna salad, then top with the third 1/3 of potato mash. Garnish with sliced hard cooked eggs around outside and chopped black olives on top.
In a medium saucepan cook carrots in chicken stock until almost tender. Add butter and parsley. May add salt and pepper if needed.
Combine cookie crumbs and 1 cup confectioners' sugar. blend in butter. Stir in orange juice concentrate and add vanilla and nuts. Shape mixture into balls about the size of walnuts. Shake in food storage bag with sifted confectioners' sugar or coconut. Arrange orange balls in single layer on waxed paper-lined cookie sheet and store uncovered overnight in refrigerator for best flavor.
Marinade the salmon in the teriyaki, sesame oil, ginger and pepper for an hour or so. Place the chopped leeks on some foil, adding the salmon on top. roll the prawns in the sweet chilli sauce - place them on top of the salmon and pour the remaining chilli sauce over the top. Seal the parcels up gently and not too tight. Place in the oven at 180c for approx 15 minutes. Serve with stuffed or jacket potatoes salads and crusty bread.
Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight. For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended. For the coleslaw: Macerate onions in the cup of red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated. To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the the breading while waiting for oil to heat up. In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process. When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it "swim" in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt. For the sandwich: Place fried chicken breast on bottom of torpedo roll and top generously with coleslaw. Per serving: 995 calories, 52 g protein, 63 g carbohydrate, 58 g fat (8 g saturated), 95 mg cholesterol, 1,497 mg sodium, 6 g fiber.
After thoroughly washing a large navel orange with soap to remove all pesticides, dirt, and germs, carefully remove the peel without disturbing the white pith! Chop peel finely in food processor ~ Place chopped peel into a sterile jar and top with boiling water and vodka. Cool to room temperature and store covered in the cupboard for 3-7 days before using as orange flavoring. After a week, strain into small sterile bottles. For gift giving, tie each bottle with ribbon and a tag marked "orange extract".
Melt the butter, add the egg yolks and sugar. Beat with a fork. Add the dry ingredients and milk to the egg mixture. Stifly beat the egg whites, fold into the mix and blend well. Pour into an oven dish about 35x20cm- the mixture should be about 3cm deep. Bake at 160C for 45-60mins. It is lovely with cinnamon sprinkled on top before cooking.
Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid. In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.
Steep cracked peppercorns in vinegar 3 days. Strain into decorative bottle adding a few whole peppercorns to bottom.
Mix together tuna, celery, onion, pickle relish, and mayo. Spread 4 slices of bread with tuna mixture; top each with another slice of bread. Mix together eggs and milk. Dip sandwiches into egg mixture. Saute in butter over medium heat 4 minutes on each side or until golden brown. Serve immediately.
Thinly slice onions and bell pepper and saute in butter and 1 T Dales seasoning about 5 min or until carmel color. Add thinly sliced zucchini and yellow squash and additional 1 T Dales seasoning. Add cracked pepper to taste. Saute until tender.
Using an eletric mixer, cream the butter, then blend in the egg yolk, sweetener, and extracts.In a separate bowl, break up the almond flour with your hands, then mix it with the remaining ingredients. Add the dry mixture to the butter mixture and stir until evenly blended. Cover and refrigerate the dough for 1 hour. Shape the dough into 1 1/4-inch balls and place them on a large cookie sheet, evenly spaced. Refrigerate the cookies on the sheet for 15 minutes while you preheat the oven to 350. Bake the cookies for 20 minutes. Cool them on the sheet for a minute or so, then transfer to a rack to finish cooling.
Sprinkle strawberries with sugar and let stand 10 minutes. Fold marshmallows and sour cream into strawberry mixture. Add salt and mix gently. Place in a covered container and store in refrigerator overnight. To serve, spoon into individual serving dishes; garnish with a whole strawberry. Cool Whip may be substituted for sour cream.
Grill, broil or pan fry steaks to your preference. In a fry pan add butter chopped onion and chopped jalapeno (if less heat wanted seed and devein peppers) and cook for 1-2 minutes. Add evaporated milk and chicken cube to pan and bring to boil stirring often. Lower heat and simmer for about 2 minutes. Place pre cooked steaks in sauce and heat through. Place steak on platters and pour sauce over steaks. Serve with rice and broccoli. Enjoy.
Cut all vegetables into large or small chunks, as desired. Cut chicken into small pieces. (my mother leaves the chicken meat on the bone, because the bones add even more flavour). Place everything in a large pot, and cover completely with water. Add the seasoning. Let it come to a boil, and then let it simmer for 1 1/2 hours. It can also be easily refrigerated and then reheated.
Blanch the whole cloves of garlic in boiling water for 5 minutes. Remove and plunge into cold water. Drain. Mix with the remaining ingredients. Allow to marinate for 5 days in the refrigerator before serving. The salad is served as it is, in small bowls alongside the main plate. Or you may chop this up and add it to a layered green salad.
In a food processor fitted with a metal blade, combine ALL ingredients EXCEPT MANGO. Process until smooth, about 15 seconds. Scrape down sides with a rubber spatula. Pulse 2 or 3 times. Fold in diced mango and refrigerate overnight before using. Tastes great over pork.
In large skillet, heat olive oil and brown bacon and hash browns. In large mixing bowl, combine eggs and salsa; beat well until combined. Pour into skillet with bacon and potatoes and cook over medium heat, stirring occasionally, until eggs are set. Spoon egg mixture into flour tortillas, sprinkle with cheese, and roll up. Place roll-ups in freezer bags and freeze. When ready to serve, place burrito in microwave, covered with a microwave-safe paper towel, and heat for about 1-2 minutes on high power for each burrito. You may have to adjust heating time for your microwave.
Blend together in a stainless saucepan the first five ingredients. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes being careful not to let the mixture scorch the bottom of pan. Remove from heat and add chips, coconut, vanilla and almond extract, and chopped almonds. Blend thoroughly with rubber spatula. Pour into a foil lined 8x8 pan. Sprinkle more coconut on top and press into fudge then top with whole almonds. Chill in refrigerator till firm, about 2 hours. Cut into bite size pieces.
Heat olive oil in large skillet. Add chicken pieces and garlic and saute on medium-high to infuse garlic into the oil and until chicken is no longer pink. Do NOT drain. Dump in the half jar of spaghetti sauce over the chicken and olive oil/garlic. Stir and bring to a boil. Turn heat down to low and cover and simmer, stirring occasionally. While spaghetti sauce is simmering, prepare your favorite pasta. I used thin spaghetti. Bring a large pot of water to boil, add a bit of salt, add pasta and return to a boil, stirring occasionally until al dente, or preferred tenderness. After pasta is cooked to desired tenderness, drain. Serve spaghetti sauce over hot, cooked spaghetti.
Slice the loaf of bread in half lengthwise. Scoop out the soft bread center, save or discard. In a bowl, combine mayo, yellow mustard, minced onion and horseradish. Spread mixture onto halves of bread. Layer the remaining ingredients on the bottom half of the bread. Sprinkle with black pepper. Cover with the top half of bread, pressing gently with hands. Wrap in plastic wrap; chill for 30 minutes (or longer). Cut into thick slices, secure each slice with a long toothpick and serve. Delicious!