HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees Fahrenheit. Lightly grease (2) 9-inch layer pans and line with parchment paper circles. In a large mixing bowl, blend sugar and oil. Add eggs and mix until well blended and mixture is thick and lightened in texture. In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa. Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends. If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly. This is a thin batter. Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched. ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar. Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency. If not using right away, re-whip before using. Add additional warm water to get correct consistency (a tablespoon at a time). DECORATING: Place one layer on a cardboard circle. Ice this with about 1/2- inch of frosting. Place top layer and ice cake- sides first. Coat sides with colored sprinkles. Garnish bottom edge with coins. Garnish top with coins- placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer). Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).
Preheat the oven to 350 degrees F. In a large mixing bowl, add ground turkey, ground pork, onions, 1/3 c cream of mushroom soup, egg, breadcrumbs, salt, pepper and garlic powder. Mix together by hand until all ingredients are well blended. Coat an 8 x 13 or 10 x 13 casserole dish with non-stick spray. Press half of the meat mixture into a long rectangle in the dish (about 10"). Position the three hash brown patties from the center out (these were rectangular and about the size of an index card - made by Mr. Dee's). There should be an inch of meatloaf all around the edges, and you can add meatloaf where needed. Spread the rest of the cream of mushroom soup evenly over the three hash brown patties. Try not to get the soup on the meatloaf. Carefully press the rest of the meat mixture flat between your hands and place piece by piece over the hash browns until completely covered. Bring the edges of the meatloaf together, pinch and smooth out bumps. No soup should peek through. Place casserole dish uncovered in oven. Bake for 1 hour. Let the meatloaf rest for 5 minutes before serving.
Put prepared apples, cinnamon, nutmeg, mace, lemon juice and butter into a deep pot. Cover and cook apples on medium heat until softened. Puree the softened apples. Place the pureed apples back into the pot. Add the remaining ingredients, except for the cornstarch and 1/4 cup of water. Stir until the sugar is dissolved and the mixture starts to boil. Allow to boil for 5 minutes. Mix the cornstarch with 1/4 cup of water, until all cornstarch is dissolved. Stir into syrup mixture and cook until slightly thickened. Pour into jar and refrigerate.
Add the tequila, Chambord, simple syrup, lemon juice, and lime juice to a cocktail shaker filled with ice. Shake vigorously; strain into a chilled cocktail glass. If serving frozen, combine liquid ingredients in a blender with 3/4 cup ice; blend until smooth; pour into a chilled cocktail glass. Garnish with lime wedge.
Combine graham cracker crumbs, sugar, ground almonds, and salt in a bowl. Drizzle melted butter and stir until evenly moistened. Press into the bottom and up the sides (as far as it'll go) of a lightly buttered 10-inch springform pan. Refrigerate for at least 1 hour to set. Preheat oven to 325 degrees F. In a large mixing bowl or the bowl of a stand mixer, combine cream cheese, 1 cup of sugar, and salt and beat until smooth. Add flour and egg yolks and mix thoroughly. Stir in sour cream, lemon juice, vanilla and nutmeg and beat until smooth. In a separate bowl, beat egg whites with remaining 1/4 cup sugar until it forms stiff peaks. Fold thoroughly into cream cheese mixture; no need to be terribly gentle with it, but you do want the whites to be evenly incorporated. Pour into chilled crust. Bake cheesecake for 1 hour 15 minutes or until top is puffed and lightly golden brown. There will be cracks, but that's what the sour cream topping is for. Without opening the oven door, turn the oven off, and let the cheesecake sit in the oven as it cools for 1 hour. Do not take the cheesecake immediately out of the hot oven or it will fall. After an hour, remove cheesecake and heat oven to 450 degrees. While the cheesecake is cooling, make the sour cream topping by whisking the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for an hour, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface. Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature. Refrigerate the cheesecake overnight to set. ***Don't put cheesecake in the fridge until it has cooled to room temperature.***.
With the rack in the middle position, preheat the oven to 350 degrees F (180 degrees C). Butter and line an 8-inch (20-cm) springform pan with parchment paper. For the batter: In a bowl, combine the flour, baking powder and salt. Set aside. In another bowl, cream the butter and granulated sugar with an electric mixer. Add the eggs, one at a time, beating until the mixture is very light and fluffy, about 2 minutes. On low speed, add the dry ingredients alternately with the milk and vanilla. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Let cool for 10 minutes. Unmold and cool completely on a wire rack. For the coffee chantilly: In a large bowl, whisk the cream with the powdered sugar, coffee and vanilla extract until soft peaks form. Set aside. For the strawberries: Toss the strawberries with the granulated sugar and vanilla seeds. To assemble the cake, spread half of the coffee chantilly in the center of one slice of cake. Garnish with half of the sliced strawberries and half of the chopped walnuts. Layer with a second slice of cake and repeat with the remaining chantilly. Garnish with whole fresh strawberries and walnuts.
Melt 1 tablespoon of the butter in a large, heavy skillet over medium heat; add shallots and cook, stirring often, until softened and lightly browned, about 5 minutes; add garlic and cook, stirring, 1 minute. Meanwhile, mix beef, milk, salt and pepper in a medium bowl; stir in shallots and garlic; mix well; lightly form mixture into four patties. Heat remaining tablespoon of the butter in the same skillet over medium-high heat; add patties; cook 5 minutes until browned on one side; turn; cook to desired doneness, about 5 minutes for medium; remove patties to a platter; keep warm; pour off any grease. Add barbecue sauce and mustard to hot skillet; cook, stirring up browned bits, 2 minutes. Place hamburger patties on bun bottoms; drizzle each with some of the sauce and place top bun on top.
Preheat oven to 350 degrees. I cut the fat and bones off my pork chops and use to render down to fry the boneless chops. If yours are already boneless, just use a Tbsp of oil to brown the chops. **I dump all of the grease and bones, and just use the residue in the pan. In a gallon size plastic bag, add salt, pepper, granulated garlic, and olive oil. Add pork and massage to coat. Brown chops in pork renderings or olive oil in a 10-inch oven-proof pan with lid. Remove chops. Add onion and celery to pan, and brown in drippings for approximately 5 minutes. Add can of drained corn and 1 tsp of sugar. Stir frequently and brown to desired caramelization. Add can of diced stewed tomatoes and 2 cups water. Stir in paprika and crumble oregano leaves over pot. Bring to a boil. Sprinkle in 1 cup rice and stir thoroughly. Cover with lid and place in preheated oven for approximately 30 minutes. I start checking around 25 minutes into cook time. Alternately, this can be cooked on stovetop; although I have not checked the time.
Heat oil in a skillet over medium heat; add fennel, potatoes, and onions and cook until golden brown, stirring frequently, about 12 minutes. Remove from heat and stir in fennel fronds; season with salt and pepper.
In a saucepan, soften the onion, bell pepper, and garlic in the oil with the paprika and saffron. Season with salt and pepper. Add the barley, chickpeas, and broth and bring to a boil. Cover and simmer gently, stirring frequently, for about 50 minutes or until the broth has been absorbed and the barley is tender. Add the tomatoes and peas. Continue cooking, stirring frequently, for 3 to 4 minutes. Adjust the seasoning.
Mix the pepper, garlic salt, butter, and onions into a basting sauce. Heavily bast the ribs and soak in BBQ sauce for 30 minutes. Hang in smoker for 8 hours on low. serve with baked potatoes for best result.
In a large skillet, saute the yellow squash, zucchini, onion and garlic in oil until crisp-tender, stirring occasionally. Stir in the parsley, basil, oregano, thyme and salt. Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted.
In large deep skillet or Dutch oven, over medium-high heat, brown sausage and onions in oil, about 5 minutes. Add tomatoes with their juice, water, pasta, and boullion. Bring to a boil. Add beans. Reduce heat, cover, and simmer until pasta is tender, about 15-20 minutes. Ladle into bowls and serve.
Pre-heat oven for 2 minutes (180C). Beat the egg whites of the 2 eggs, one at a time, till stiff. Now take the 2 bread slices and using a spoon, apply the egg whites in the 4 corners of each slice. Put the entire egg yolk (without beating it) in the center of each slice. Place on a wire rack. Bake for 5 minutes till golden brown on either side. Remove from oven, place on a plate. Sprinkle salt and pepper to taste. Decorate with Tomato Ketchup on each slice. Enjoy it as picnic food or as a morning or evening snack!
Peel and chop up potatoes, then steam them (They can be boiled if you don't have a steamer). While waiting on the potatoes, saute the onions in the butter. When the onions are ready, add the cream of chicken, milk, and French onion dip to the mix, stirring until the mixture is smooth and well mixed. When the potatoes are steamed, add them to your mixture from step three. Let it simmer for 30 minutes, or until it reaches your preferred tenderness. Salt and pepper to taste. Serve with cheese and bacon bits as desired.
Bring the broth to a simmer in a heavy saucepan and add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep broth warm over very low heat. In a heavy large saucepan over medium heat, melt butter and add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board, chop finely and add to the saucepan. Saute until the mushrooms are tender and the juices evaporaate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes(the rice will absorb 6-8 cups of broth). Stir in the peas. Mix in the Parmesan cheese. Season with salt and pepper to taste.
Heat oven to 350. Make brownies as directed for a 9 x 13-inch pan. Cool completely. Melt butterscotch chips and peanut butter in a 1-quart saucepan or in a glass bowl in microwave (1 1/2 minutes on high) stirring frequently. Stir cereal into peanut putter butterscotch mixture. Pour cereal mixture over brownies. Spread evenly. Refrigerate about 30 minutes or until set before cutting.
Set oven to 450°F. Prepare a 10-inch springform pan. Crush pretzels before measuring them, then press into the bottom of a springform pan. Bake for 8 minutes. Remove from oven, and cool completely. For the cheesecake: combine 1 cup sugar with the cream cheese, and beat until smooth; add in the cottage cheese, sour cream and limeade (use half for a less tart taste); beat well until thoroughly combined. Soften the ice cream, and fold the cheesecake mixture into the ice cream. Spread mixture over the pretzel crust in the pan. Cover with plastic, and freeze a minimum of 6 hours or until thoroughly frozen.
Caramelize the Pineapple on a pan with some brown sugar on very low fire. Heat the oil for the prawn crackers. Deep fry until they surface. If the oil gets too hot the crackers will look a bit golden. Take the oil cool a bit before continuing. Prepare the fruit and break up the imitation crab so it looks a bit like spaghetti. Mix the imitation crab, fruit, wakame salad, caramelized pineapple (include some of the caramel liquid) and mayo. Season with soy sauce and pepper to taste. Put the mixture on the prawn crackers. Enjoy!
Preheat oven to 350. Bake corn tortillas for approximately 3 to 5 minutes per side until they are slightly brown on each side. You want the tortillas to be crispy. Watch carefully so they don't burn. Heat beans and spread 1/4 cup on each tortilla. Spread 1 tablespoon of fat free sour cream over the beans. Garnish with lettuce, tomatoes, green chile or salsa, and onions.
Preheat oven to 325 degrees F. Spray a 10 inch springform pan with non-stick cooking spray. Mix the crust ingredients together and press firmly into the pan. Mix cream cheese with sugar until smooth. Add condensed milk, eggs, cream, flour, vanilla, and salt. Blend until smooth, about 5 minutes on slow speed, scraping bottom of the mixing bowl. Remove 1/3 of batter and mix it with the white chocolate. Pour this into the springform pan. Fold in the remaining ingredients (except caramel sauce) into the cheesecake batter. Mix gently by hand. Fold half the batter into the pan (on top of the white chocolate cheesecake batter), and then drop spoonfulls of half the caramel sauce all over. Top with remaining batter and then remaining caramel sauce. Stir with butter knife. Pan will be very full. Bake until set about 45-55 minutes. Cool in oven an hour and then place in refrigerator for several hours or overnight. Before serving, drizzle on melted milk, white and dark chocolate over top, allowing it to drip down on side. Garnish with large chocolate shavings and dust with powdered sugar.
Mix ingredients well and store in air tight container. Boil milk for mug of tea. Add 1 plain tea bag per mug,pour hot milk over teabag in mug, (donot add water) sprinkle a pinch or two of dry mixture into hot milk and teabag. Stir. Leave teabag in mug. If you really like this, you can always make more of the dry ingredients, just make sure its in equal amounts. You can always add a little extra sugar in tea if you like it sweeter.
Saute green onion and chopped ginger in sesame oil until limp, 2-3 minutes. Set aside. Boil edamame in water to barely cover until crisp-tender, about 5 minutes. Chop very coarsely and set aside. Combine tofu, miso, salt (if needed) and green onion mixture until smooth (using hands or food processor). Fold in chopped edamame by hand or with a spatula. Divide into 9 pieces. Form each into a round or oval pattie and coat in cornstarch. Fry in vegetable oil 1" deep (the oil is hot enough when a small bit of the mixture turns brown in 3-4 seconds). Fry in batches without overcrowding, until browned all over. Drain on paper towel and cool to room temperature.
SYRUP: Combine cider, 2 tablespoons brown sugar, lemon juice and cornstarch in a small saucepan. Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes. Set aside. PANCAKES: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and the remaining 1 tablespoon brown sugar in a small bowl. Whisk egg, egg white and buttermilk in a large bowl. Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.). Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Cooking 4 at a time, use about 1/4 cup batter for each pancake and gently spread it to make them about 3 inches in diameter. Cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, 1 to 2 minutes more. Repeat with the remaining oil and batter, reducing the heat as necessary to prevent burning. Reheat the cider syrup, if desired, and serve with the pancakes. TIP: Make Ahead Tip: Cover and refrigerate the syrup (Step 1) for up to 1 week. Reheat on low before serving. Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat.
Place all ingredients in slow cooker - mix well. Cover with lid. Cook on Low for 4-6 hours (or high for 3 hours).
Cook brown rice according to package directions in water along with a chicken bouillon, 1 bay leaf and 1/4 tsp salt and 1/8 each of salt, cayenne, paprika and thyme. When the rice is almost done cooking, heat a large heavy saucepan on medium-low heat. Add the oil, onions, green pepper, celery, bay leaf and garlic. Saute on medium-low heat until soft, about 5 minutes. Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper. Saute until browned, about 10-15 minutes. Add shrimp, cover and cook 5 more minutes. When the rice is done, toss with beef and shrimp and combine well. Top with scallions and serve.
Dissolve yeast in warm water. In large mixing bowl, combine flour, sugar, oregano and salt. Mix well. Cut in butter/margarine until mixture resembles coarse cornmeal. Blend in cheese, egg and yeast. Turn onto a well-floured surface; knead. Shape into a ball; place in a well-greased bowl. Brush top with butter. Cover and let rise (about 45 minutes). Punch down and shape as desired (rolls or crescents). Brush again with butter; cover. Let rise again (about 30 minutes). Bake 12-15 minutes in 375-degree preheated oven.
Dice the onion and cook until soft in the butter. Add the diced celery and potato to the pot, add 1 pint water, or, better, just enough water to come up to the level of the vegetables. Bring to the boil, then simmer 10 minutes. After 10 minutes, add 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley to the soup. Add 1 pint low fat milk, or, better, enough to bring the liquid level to what seems reasonable to call a soup! Simmer a further 5 minutes, but don't boil it! Serve. You can microwave any leftovers.
Add ingredients in the order given in a bread machine and use the dough cycle or --. Mix in a large bowl until all ingredients are wetted, cover and let rest 5 minutes. Knead for 5 minutes by hand using a minimum of flour and place in a straight sided container that has been oiled and cover. After 20 minutes, tip dough onto a lightly oiled counter and stretch into a rectangle. Fold the top down and the bottom up letter-style and do the same side to side. Replace into the container and cover. After the dough has risen to twice it's volume, tip the dough onto a lightly floured counter and cover with oiled plastic wrap. For stromboli: Roll the dough into a rectangle, 16 inches wide, by 11 1/4 inch tall. Place ingredients of choice (hard salami, ham, roast beef, provolone, mozzarella, onions, or roasted peppers) and roll into a log, sealing the tube well with seam on side. Preheat oven to 350 F while the dough rises (45 minutes to 1 hour). Brush with egg and water or egg white and water glaze, score the dough with several shallow slashes and bake for 45 minutes or until interior temperature is 185 to 200°F. For Pizza: Divide the dough into 2 equal pieces and stretch into a 10" disk. If the dough shrinks after stretching, wait 5 minutes and stretch some more. Preheat (preferably with a pizza stone) to 500°F Cover dough with toppings (I like drained canned crushed tomatoes as a sauce) and let rise for 20 minutes. Bake for 4 minutes. Turn the pizza for even cooking and bake until the dough is browned some, and the cheese is bubbly (about 3-4 more minutes).
Combine flour, sugar, cocoa, baking powder, salt, milk, shortening, & vanilla. Blend until smooth. Pour cake mixture into ungreased 9" square pan (use 9x13 if doubled). In small mixing bowl, mix brown sugar, cocoa & water. Pour over batter. Bake for 40-45 minutes at 350 degrees.
Soak the beans in lots of water overnight, then drain, rinse, and pick out any bad ones. In a large pot, cover with cold water and add salt. Simmer covered over medium heat for 35 to 45 min until tender (make sure they don't get mushy). The amount of time it takes will depend on how large the beans are. Preheat oven to 350 degrees F. Drain and pour the cooked beans into a well-oiled baking dish. In a bowl, combine the remaining ingredients and stir to combine well. Add to the beans and fold it all together. Bake in a 350 degree F oven for 1 hour. Note: onions would also go well in this recipe.
heat oil in a wok or large pan,add onion,red pepper and passata and fry gently untilonions are soft about 5 minutes add peas and cook for a further 1 minute. stir in the beaten egg and keep stirring until set and mixed well. then stir in the stock. gradually add the rice stirring all the time. once heated through stand for a couple of minutes and serve.
Mix crust ingredients and press into 9x13" cake pan. With mixer mix powdered sugar, butter and cream cheese until combined. Fold pecans into filling mixture. Pour filling over crust. Bake 1 hr to 1 hr 15 min at 300 degrees. Let bars cool and cut into squares.
In large bowl of an electric mixer, beat 1 cup of the sugar and butter until well blended. Add lemon peel and juice; mix to blend. Beat in eggs, 1 at a time, until smooth. Gradually stir in 3 cups of the flour, mixing well. cover and chill until dough is firm enough to handle easily, at least 3 hours or as long as 2 days. For easier handling, chill the dough before you form the ring-shaped cookies. Divide dough in half. Cover and chill 1 portion. Divide other half into 8 equal pieces. With floured fingers, roll each piece on a lightly floured board to make a 10-inch rope. Overlap ends of each rope slightly to form a ring. Place rings about 1 inch apart on a greased 14x17 inch baking sheet. Sprinkle light with sugar. Bake in a 300°F oven until golden, 35-40 minutes. Remove cookies from pans and let cool completely on racks. Repeat with remaining dough. Serve or store airtight up to 10 days.
Preheat oven to 350°F. Place a 10-inch nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add sausage, and cook 3 minutes or until browned, stirring to break. up large pieces. Add green pepper, onion, and basil, and cook and stir 2 minutes. Remove from skillet and spread mixture on a plate to cool quickly. Add bread crumbs to the sausage mixture and toss gently, yet thoroughly, to blend. Line a baking sheet with foil. Place chicken breasts on pan in a single layer and spoon equal amounts of sausage mixture evenly over each. Fold in sides of breast and roll up, placing seam side down on pan. If stuffing spills out, push it back into center of breast. Use toothpicks to hold seams together, if necessary. Spoon half of sauce evenly over each roll. Bake 22 to 25 minutes or until chicken is no longer pink on the bottom. Top with cheese and bake 5 minutes longer until cheese has melted. Remove toothpicks before. serving. Sprinkle on Parmesan cheese, if desired.
In food processor or blender, combine basil, parsley, pine nuts, garlic, and salt. Cover and blend until finely chopped. Gradually add the olive oil and process until well combined. Add the cheese and process with the on/off switch until just combined. Meanwhile, in a 6 quart Dutch oven, cook the pasta according to the package, except add the potatoes and green beans during the last 5 minutes of cooking. Drain the pasta mixture well. DO NOT RINSE. In a very large bowl, combine the cooked pasta mixture, pesto, and butter. Toss gently until the pasta and vegetables are well coated. Serve immediately.