HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place margarine in a mixing bowl. Fluff with mixer. Add sugar, small amounts at a time. Add eggs one at a time. Add flour a little bit at a time alternating with the milk. Add the vanilla. Spray cake pans with Pam and dust lightly with flour. Cake will make 4 layers. If you only have 2 cake pans [like me -- ], you can bake in 2 shifts (2 pans at a time). Bake at 350F for 25 minutes. After taking the final pans out of the oven, let cool. You can begin cooking the frosting here. For frosting:. Put sugar in a 3-qt. sauce pan. Add water. Stir a little to dissolve sugar. Bring to a boil and stop stirring. Lower heat to medium, bring to soft ball stage, until it just begins to spin a thread while it cooks. Remember, do NOT stir the frosting while cooking. The process will take about 15-20 minutes. Meanwhile, beat egg whites until stiff. Pour cooked syrup (mixture in saucepan) into the egg whites in a thin stream while you beat it with a spoon. Beat for a few minutes to cool it a little. Add coconut and coconut flavoring. When it starts to cool a little, it is ready to frost the cake. Wait 10-15 minutes for this to occur. While frosting, keep this in mind: frosting tends to separate (the syrup has higher density and will fall to bottom of bowl). Make sure that you keep the frosting homogenous (mixed) while frosting. Frosting is very thin, so it will fall off of the cake. Make sure to frost on the platter that you will serve the cake on. Also, keep reapplying the frosting that falls off until almost all is reabsorbed. Fresh coconut will stick to sides and syrup will absorb into cake. This is the most moist, delicious, yummy cake in the world! Perfect for an anniversary or holiday!
Preheat oven to 450*. Stir ingredients until soft dough forms. Place on greased surface dusted with baking mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with 2 2/12 inch cookie cutter dipped in baking mix. Place on ungreased cookie sheet. Bake 7-9 minutes or until golden brown.
Sprinkle the salt, thyme and pepper on the pork chops. Let sit on counter top for 30 minutes. Place oil in large cast iron skillet (or heavy stainless steel skillet) and heat until medium hot. Place chops in the pan, placing them so they don't touch each other. Cook each side slowly (lower heat if necessary) until nice and golden brown on each side. This will take about 4 minutes per side. Cover the pan with a tight fitting lid. Turn off the heat, and let the chops sit for about 8- 10 minutes, depending on thickness of chops. After removing chops, you can de-glaze the pan with a little water, wine or broth and a touch of butter and serve as a sauce.
In a saucepan, mix dry pudding and gelatin water. Stir over medium heat until mixture comes to a boil. Remove from heat. Cool until slightly thickened. Arrange strawberries in pie shell (whole or sliced). Pour cooled mixture over berries. Refrigerate until set. Serve with whipped topping if desired. Enjoy!
Combine all ingredients in heavy medium saucepan. Cover, bring to boil. Reduce heat to medium-low; simmer until apples are very tender, stirring occasionally, about 30 minutes. Cool slightly. Transfer to food processor; puree. (Can be made 1 day ahead. Cover and chill.).
Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil "basket" for it to sit inches It is very important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil in the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat. Rub the garlic over the entire tenderloin and season well with salt and pepper. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice let marinate in the refrigerator for at least 3 hours. Adjust the oven rack to the highest position and preheat the broiler. Place the pan right underneath the broiler and broil for about 8 minutes. (It will look like the flames are burning or touching the meat, but that is fine). Carefully pull the pan out and turn the meat over. Broil for another 5 minutes or until cooked to desired doneness. (When the meat is done under the flame it will look like it is burned, but it's not). Wrap it up very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another 1 1/2 hours. Whisk together the sour cream and horseradish and season with salt and pepper. Slice the meat and serve with sour cream mixture on the side.
Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Reserve bacon drippings for later use. Prepare mashed potatoes according to package directions. Stir in bacon, green onions and cheese. Spread mashed potato mixture onto one side of 4 tortillas to within 1/2 inch of edges. Top with remaining tortillas. Heat large skillet over medium heat. Add 1 teaspoon reserved bacon dripping to skillet. Place 1 quesadilla into skillet. Lightly brush top of quesadilla with bacon drippings. Cook until golden brown and crispy on bottom. Turn and cook until golden brown on bottom. Repeat to cook remaining quesadillas. Cut into wedges before serving.
Line a 9x5-inch loaf pan with plastic wrap. In a large nonstick frying pan sprayed with vegetable spray, heat oil over medium-high heat. Add garlic, leeks and carrots;cook 3 minutes, stirring occasionally. Stir in mushrooms, sherry, dill, oregano and pepper; cook, stirring occasionally, 8 to 10 minutes or until carrots are tender and liquid is absorbed. Remove from heat. Transfer vegetable mixture to a food processor. Add feta, cream cheese, ricotta and lemon juice; puree until smooth. Spoon into prepared loaf pan. Cover and chill until firm. Invert onto serving platter; sprinkle with chopped dill. Serve with crackers, bread or vegetables.
Add several tablespoons of powdered broth (to your taste) to boiling water. Stir until dissolved. Add Textured vegetable protein chunks. Cover and remove from heat. Let the chunks absorb the liquid while you prepare the rest of the soup. In a large soup pot, saute onion until soft. Add garlic and continue sauteing until fragrance is released. Add chili powder to sauteed vegetables and mix well. Add 6 cups of water and bring to a boil. Stir in chilies, hominy and tomatoes. Add Textured vegetable protein chunks and additional broth powder to taste. Simmer for 10-20 minutes to blend flavors. Add fresh cilantro to bowl (Some folks don't care for the taste). Add a squirt of lime juice to taste. Serve with corn chips or tortilla chips.
Place all ingredients, except spaghetti, in a slow cooker. Cover and cook on low heat for 4 hours or until vegetables are tender. Turn setting to high heat, stir in spaghetti and cover. Stir again after 10 minutes, cover and cook until pasta is tender, about 20 minutes more. Yields about 1 1/2 cups per serving.
Make the truffles:. Heat heavy cream, butter and sugar in medium saucepan over medium heat to a gentle boil. Remove from heat. Add chopped chocolate and let stand 30 seconds. Whisk until smooth. Stir in cognac. Place saucepan in bowl of ice water. Beat chocolate mixture until it thickens, holds its shape and is firm enough to pipe, using hand-held electric mixer at medium speed. Transfer ganache to pastry bag fitted with 1/2-inch plain tip (such as Ateco #6). Pipe 1-inch mounds onto baking sheet. Freeze truffles for 15 minutes or until just firm enough to shape. With hands dusted with confectioners' sugar, gently roll ganache into 1-inch balls. Refrigerate about 10 minutes or just until firm. Coat the truffles:. Roll one-third of the truffles in confectioners' sugar. Roll another third in cocoa powder. Then roll remaining truffles in chopped walnuts. Store truffles in airtight container in refrigerator up to 5 days. To serve: Remove truffles from refrigerator 30 minutes before serving. Place each truffle in a decorative petit four paper cup and arrange on serving plate.
In a large jar or container, combine the coffee grounds and cold water. Stir, cover and let sit for at least 12 hours, preferably overnight. Line a coffee dripper or fine-mesh strainer with a coffee filter and place over a pitcher. Slowly strain about half of the coffee. Replace the filter with a new one and repeat with the remaining coffee. Combine coffee and all ingredients except whipped cream into electric blender. Blend drink until ice is crushed and drink is smooth. Serve in coffee cups and top with whipped cream and caramel syrup (if desired). Add straw for ease in drinking.
Grate the apple coarsely. Preheat the oven to 180°C. In a bowl combine flour, baking powder, honey and cinnamon. In a second bowl cream the butter. Add the butter to the flour mixture and blend well. Stir in the grated apple and fill the dough into 2 oven-proof dishes. Bake for about 40 minutes (you might have to cover the puddings after 20 minutes if they get too brown on top). Serve with whipped cream, vanilla ice-cream or vanilla sauce.
In a small bowl, pour 1/4 cup milk and add the cornstarch. Mix well and set aside. Put the remaining milk in a saucepan with the cinnamon stick and heat but do not bring to a boil. In a separate bowl, beat the egg yolks with the sugar. Add the cornstarch mixture and mix well. Bring the saucepan of milk to a boil. When it is just coming to a boil, add the egg yolk mixture. Mix well and stir until custard thickens, but do not let it return to a boil. Pour a bit of custard into each serving bowl. Add a biscuit to each bowl, then pour the remaining custard into the bowls. Sprinkle with ground cinnamon. The natilla can be served warm, or you can refrigerate and serve cold. It will NOT set like a cold custard.
Crack the eggs into a measuring cup, note the quantity. Place eggs aside and measure to the same level the flour and then the milk. Put the ingedients into a bowl with a good pinch of salt and beat them together to make the batter. The more air bubbles you produce the better the batter will be. Place batter in the fridge for 30 minutes. In the meantime prepare the potatoes. Heat the oven on high heat. In medium sized roasting dish, pour enough oil to a depth of 1/2 ". put the dish in the oven to heat the oil, when oil is almost to the point of smoking, place the potato cubes on the bottom of the dish, followed by the sausages. Put dish in the oven for 5 minutes. Take batter from fridge and beat again. Now pour the batter mix over the sausages and return dish to the oven. Cook on high heat till the batter is risen and golen brown. Serve with green beans and a good brown gravy.
In 8-inch skillet, cook and stir meat until brown. Drain off fat. Stir in remaining ingredients except cheese; heat to boiling. Reduce heat; cover and simmer until noodles are tender, about 15 minutes. Stir in cheese; cover and simmer 5 minutes. Might want to try with Italian sausage too. The leftover spaghetti sauce is good on garlic-buttered pasta, or meatballs, meat loaf or chicken.
Caramelize onion in bacon fat, then drain excess fat from onions on a paper towel. In a bowl, mix onions, cucumber and pepper. Top all Pretzel Crisps(R) with a spoonful of the mixture and cheese.
Combine chicken, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, toss well. Heat oil in a large non stick frypan over medium high heat. Add chicken mixture, saute for 3 minutes. Add garlic, saute 1 minute. Add broth, beans, and bell peppers, bring to a boil. Cover, reduce heat, simmer 10 minutes or until chicken is done. Stir in spinach, simmer 1 minute.
Melt sugar, butter, and chocolate until just melted. Cool 1 minute. Blend in vanilla and egg. Gradually fold in flour. Pour mixture into greased mini muffin tins lined with or without paper liners. Bake at 350 degrees for 10- 12 minutes. While still warm, place one chocolate on each. You could also use those chocolate advent calender pieces for the chocolates.
In a plastic zipper bag, combine sea bass fillets, salt and pepper to taste, and Tabasco Sauce; refrigerate at least 4 hours; up to overnight is fine. In a small saucepan combine the 3/4 tablespoons Tabasco Sauce, strawberry preserves, vinegar, soy sauce, seafood cocktail sauce and garlic powder; simmer over low heat, stirring occasionally. Correct seasoning with salt to taste. In the meantime, saute the marinated sea bass fillets in the olive oil until fish is lightly browned and flakes easily but is not dry, about 5 to 6 minutes per side. Serve immediately, drizzled with the strawberry sauce. Garnish with strawberry slices.
Heat oven to 425 degrees F. Combine olive oil, garlic, salt, and pepper. Press evenly into surface of beef. Heat large nonstick skillet over medium-high heat until hot. Brown beef evenly on all sides to sear. Transfer to rack in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water or cover. Roast in 425-degree F. oven about 30 to 35 minutes for medium-rare to medium doneness. Meanwhile, in the same skillet, heat 1-1/2 tablespoons butter over medium-high heat until hot. Add half of mushrooms and the shallots. Cook and stir until mushrooms are tender. Remove from skillet. Repeat with remaining butter and mushrooms. Set aside. In same skillet, bring port wine to a boil over high heat. Cook 5 to 7 minutes or until almost syrupy (reduced to about 2 tablespoons). Stir in broth, mustard, and cornstarch mixture. Cook until slightly thickened and bubbly, stirring occasionally. Return mushrooms to sauce. Remove roast from oven when meat thermometer registers 135°F degrees. Transfer roast to carving board. Tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees F. for medium rare.) Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce. Serve with roast.
Heat oil and butter and fry kielbasa. Add cabbage and cook till tender. Add soy sauce, salt and pepper to taste and crushed red chilies if desired.
In a large slow cooker, combine all the ingredients except for the creme fraiche. Cover and cook on LOW for 6-8 hours or until the lentils are tender. Discard the bay leaf. Remove the bratwurst and cut it into slices. Stir the slices into the soup; taste for seasoning and adjust. Serve the soup hot, topping each bowl with a dollop of creme fraiche.
Heat 2 T of the oil in a large heavy skillet or Dutch oven over medium heat. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, oregano, cayenne, and red pepper flakes. Cook until the vegetables have softened, about 6 minutes. Scrape the vegetables into the slow cooker insert. Return the skillet to med-high heat and add the ground beef. Season with salt and pepper and cook, breaking up the beef with a spoon until browned, about 6 minutes; transfer to the slow cooker. Return the skillet to med-high heat and add the remaining tablespoon oil. Salt and pepper the cubed beef on all sides. When the skillet is hot and the oil is just beginning to smoke, add the cubed beef in one layer. Brown the cubes well on all sides, 5-7 minutes, and then transfer to the slow cooker. Return the skillet to med-high heat and add 1/4 cup water. Scrape the skillet with a wooden spoon as the water boils, loosening all of the cooked bits from the bottom. Pour the liquid into the slow cooker. Add the diced and crushed tomatoes and the beans, stir everything together, cover, and cook on HIGH for 6 hours, or until the beef cubes are fork tender. Remove the largest chunks of beef one at a time to a plate. Using two forks, shred the meat, then replace it in the pot. Stir the chili and serve hot.
Preheat oven to 375 degrees. In a baking dish season both sides of the cube steaks, cover with foil and cook for about 15-20 minutes or until no longer pink. While steak are cooking go ahead and prepare the gravy, and cut peppers & onions. Drain off any liquid from the baking dish, put peppers & onion slices over meat and then cover with gravy, place the foil back on. Cook about 25-30 minutes longer until veggies are tender. Enjoy this great dish!
Wash spinach and watercress and remove tough stems and discard. Add spinach and watercress to a bowl and add 2 trays of ice cubes. Place in refrigerator to chill for about 1/2 hour. When chilled, discard ice cubes, drain. Tear spinach into smaller bite size pieces. Add spinach and watercress to a large bowl. Finely grate zest from one orange. Remove skins from both oranges and discard. Slice oranges thinly across the grain and cut in half. Remove and discard any seeds. In a mixing bowl, whisk together olive oil, raspberry vinegar, Dijon mustard, sugar, salt and black pepper until incorporated. Pour dressing mixture over spinach and watercress; toss well to coat.
Preheat oven to 450°F. Pour 2 1/2 cups flour into a large bowl and form a well in the center. In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above). Pour yeast mixture into the well but do not mix with the flour at this time. Cover bowl with a cloth and set it in a warm place for 15 minutes to rise. Add remaining water and oil and beat until mixed. Add SALT. Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed. Put dough in bowl, cover and let rise until double in size. (about 30-40 minutes). Punch down and divide dough into 12 parts. Shape into oval rolls and place 3" apart on greased and floured cookie sheet. Cover and let rise until double in size. Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls. Bake for 15-20 minutes or until golden brown. The time is an estimate, depending on how fast your dough rises.
Add ingredients to the short cup. Blend until smooth. Enjoy. To reach your favorite consistency, you may want to add more water or fruit juice to the frozen fruit. For visual display, add flavors with contrasting colors in the same cup.
Preheat oven to 350°F Butter an eight inch square baking dish. Whisk together the eggs and milk. Stir in the remaining ingredients. Pour the mixture into the baking dish. Bake 45 to 50 minutes or until lightly browned. Serve warm.
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
Mix the first six ingredients together in a Ziplock bag and add the steaks. Put in the refrigerator at least two hours to marinate. Put them on the grill and enjoy!
Preheat oven to 350 degrees and grease 2 cookie sheets. Cream butter and 1 cup sugar. Add egg and lemon extract; beat hard. In separate bowl, combine flour, baking powder and salt; add to the creamed butter mixture and mix well. For small cookies: pinch off portions of dough and roll into marble-sized balls. For larger cookies: use tablespoonfuls and roll into balls. Place remaining 1/4 cup sugar in a shallow dish and roll dough balls in it, rolling a few at a time and placing them on the greased cookie sheets after (place about 1"-2" apart depending on the size you choose to make the cookies). Using the bottom of a buttered and sugared, flat-bottomed drinking glass, flatten each cookie to about 1/8" by pressing them down with the glass. You can also do this all at once with a large glass baking dish by buttering and sugaring the bottom and pressing down all the cookies at once. Bake cookies 2 sheets at a time for 8-10 minutes or until golden brown, rotating the top sheet to the bottom shelf (and vice versa) half way through baking. Cool sheets in between batches if you have to use the sheets more than once. When the cookies come out of the oven, let them sit for just a minute to harden and then remove them as soon as they are hard enough to take off the sheet without ripping or breaking. Cool on racks.
Cook carrot with the pinch of salt in boiling water until very tender (about 8 minutes). Drain and combine with the other ingredients in a large bowl. Blend until smooth. I used a hand-held blender for this and left a few chunks of carrot intact for texture. Serve with dippers of your choice.
Preheat oven to 375 degrees, or 350 degrees for Pyrex. In a 1 1/2 quart bowl, combine flour, salt, and butter with a pastry blender until mixture is like a coarse meal. With the back of a spoon, press flour mixture onto the bottom and halfway up the sides of a buttered 8-inch square dish or pan. Arrange well drained peach slices over crust, sprinkle with sugar mixed with cinnamon, and bake at 375 for 20 minutes. Mix 1/2 cup peach syrup, 1 beaten egg, and 1 cup evaporated milk; pour over fruit in crust. Bake for 30-35 minutes until custard is firm except in the center. Center will become firm upon standing. Serve warm or cold ~ serves 9.
Place frozen spinach in a container and cover with water. Bring to a boil. Cover and simmer for 4 minutes, drain. Place frozen broccoli in container and cover with water. Boil 3 minutes. (I combined the two steps above and boiled for 4 minutes in the same container). In large mixing bowl combine soup, mayonnaise, egg, and spices. Add cooked spinach and broccoli, mix well. Pour into greased quart. Bake at 350°F until firm.
Combine first 3 ingredients in a large bowl. Combine yogurt, sour cream, juice, and salt in a bowl, stirring well with a whisk. Drizzle yogurt mixture over celery mixture; toss gently. Peel, core, and chop pears. Add pears to salad, and toss gently. Cover and chill 1 hour.
Peel mango and remove flesh from seed and mash. Stir in lemon juice, honey, garlic, paprika, salt and pepper. Rinse and dry the chicken. Place chicken in slow cooker. Spoon mango mix over chicken. Cover and cook low for about 4 hours or until chicken is tender. While chicken cooks, make topping: Combine topping ingredients together in a small bowl and refrigerate. To serve, arrange chicken on serving dish and spoon mango drippings over chicken. Top each serving with a spoon of ginger curry topping.
Preheat oven to 400-degrees F. In a food processor blend flour, sugar and salt. Add butter through food tube using on/off turns until coarse meal forms. Drizzle egg yolks over dough and mix until dough forms using on/off turns. DO NOT FORM INTO A BALL. Pat 3/4 of the dough into a 8-inch round tart pan (with removable bottom) or an 8-inch round cake pan. Set aside. In a large bowl mix apple slices with sugar, flour, cinnamon and nutmeg. Turn apple mixture into crust. Crumble remaining crust mixture over apples. Place pie on baking sheet in oven and bake for 15 minutes. Reduce heat to 350-degrees F and bake another 20 minutes or until top is light brown and filling is bubbly. Cool at least 30 minutes before serving.
Preheat oven to 325°F. Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for 15-20 seconds to soften it. Check your canned pumpkin: If it is very dense and stiff, scrape it into a small bowl and mash it well; then gradually add almond milk (or milk) and mix until the pumpkin is the consistency of fluffy mashed potatoes; set aside. (Even if your pumpkin is soft and fluffy to start with, it would probably help to use at least a little almond milk to impart a little creamier texture.). Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth. Add Greek yogurt and mix to incorporate. Add sugar and spice; beat until incorporated. Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg. Add pumpkin; beat just until incorporated and smooth. Spray a round 9-inch pie pan with cooking spray. Pour batter into pan. Bake in middle of oven at 325 degrees for about 30-35 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken). Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes). NOTE: You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.