HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Butter and flour a 10-cup Bundt pan. In a saucepan, melt the butter and 4 oz of the chocolate over low heat, stirring with a whisk. Add the cocoa and stir until smooth; let cool. In a bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer, beat the eggs and sugar on medium speed until lightened. On low speed, stir in the sour cream, bourbon, 2 tsp of vanilla, and the chocolate mixture. Stir in the dry ingredients just until combined. Scrape the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 40-45 minutes. Let cool in the pan on a wire rack for about 15 minutes. Unmold the cake onto the rack and let cool completely. Meanwhile, make the glaze: in a saucepan, warm the cream over low heat. Add the remaining 4 oz chocolate and the corn syrup and whisk until the chocolate is melted and the glaze is smooth. Let cool to room temperature, then stir in the remaining 1 tsp vanilla. Place the wire rack with the cake over a sheet of parchment paper or foil and pour the glaze over the top of the cake, letting it run down the sides. Slide the cake onto a platter and serve.
Mix sugar, brown sugar, cinnamon and pecans in a small bowl and set aside. Cream butter and sugar together, then add in sour cream, eggs and vanilla. Sift flour salt, soda and baking powder. If you choose not to sift ingredients, cut flour back to 1 7/8 cup. With a mixer begin with flour mixture and add alternately with 1 cup sour cream mixture, ending with flour mix. Pour half of the batter in a greased and floured 9x12 pan, sprinkle with half of the sugar mixture, then remaining batter and finally sprinkle top with remaining sugar mixture. Bake at 325 for 27-30 minutes.
Lightly dredge beef in flour with 1 teaspoon garlic powder, black pepper to taste, a pinch of salt, and paprika. Brown in pan with 2 tablespoons of olive oil. Add to crock pot. Mix in crock pot all remaining ingredients except the peas and onions (hold aside the gravy mix, cold water and corn starch until the end to thicken). Cook for 6 hrs on high or 8 hours on low if you are leaving house. Turn down to low and simmer as long as needed. Thicken "soup" base to desired consistency using brown gravy mix and corn starch with 1 cup cold water. Be sure to whisk thoroughly before adding to crock pot to avoid lumps. Add peas and onions and cook for at least 2 hours prior to serving. Remove all bay leaves, serve with crusty bread or your favorite starch. Enjoy ;).
FOR THE SWEET DOUGH. In a large mixing bowl combine 1 1/2 cups (180 gms) of the flour and the yeast. Set aside. In a sauce pan heat the milk, sugar, butter and salt until it's just warm (125 degrees f). Add to the flour mixture and beat for a moment, slowly add eggs. Beat at medium/low speed for 30 seconds. Scrape down the bowl then beat at high speed for 3 minutes. Add as much of the remaining flour as possible and stir until just combined. (save some for the board if kneading by hand) If using a stand mixer change to dough hook and knead until smooth and elastic, 3-5 minutes. Can be done by hand, be cautious not to knead in too much flour or rolls will be tough. Form dough into a ball and place in a greased bowl covered with plastic wrap. Let rise in a warm, draft free place until doubled in size (60-90 minutes). Punch down the dough, turn out on to a lightly floured surface, divide in half. Allow to rest 10 minutes covered. FOR THE ROLLS. While the dough is resting, Grease and flour 2 9 x 1 1/2" round cake pans. Mix sugar, cinnamon and optional nutmeg or cocoa in a small bowl or plastic bag. On a floured surface, roll one ball out to a 12"x12" rectangle, brush 1/2 of the butter on the dough (leaving 1/2" along the edge unbuttered). Sprinkle 1/2 of sugar mixture and be sure it's spread evenly. Sprinkle on Optional apples, raisins or chips. Roll dough into a tight roll, seal unbuttered edge with a bit of water. Set aside. Repeat with other dough ball. Preheat oven to 375°F. Cut each log into 12 pieces and arrange in pans. Cover rolls and allow to rise until nearly doubled, 30-60 minutes. Bake for 20-25 minutes. Rolls will be lightly browned. Test for doneness with a toothpick. Remove from oven, allow to cool on a rack in the pans for 10 minutes. Remove from pan and place on rack until just warm. About another 10 minutes. FOR THE ICING. While rolls are cooling, sift powdered sugar into a medium bowl. Add vanilla extract and 2 tablespoons of liquid. Beat until smooth, add more liquid 1 teaspoon at a time until smooth and drizzling consistency. Mix in optional melted chocolate. Place cooled rolls on serving dish, Drizzle or pipe icing, Serve warm.
Put sorbet and ice cream in refrigerator until evenly softened, 45 minutes to 1 hour. Meanwhile, puree blackberries, sugar, and cassis in a blender until smooth, then strain thourough a fine-mesh sieve set over a bowl, pressing on and then discarding solids. Freeze to thicken slightly until ice cream is ready, 20 to 40 minutes, then stir until smooth. Lightly oil loaf pan, then cut a piece of parchment to fit bottom and long sides of pan, leaving at least 3 inches of overhang on each side. Fill pan decoratively with spoonfuls of sorbet and ice cream, pressing down and filling empty spaces with blackberry puree as you go. Smooth top, pressing down with back of spoon to eliminutesate air spaces, then fold parchment flaps over top and freeze until solid, at least 3 hours. To unmold, run a thin knife along short sides of pan to loosen mosaic, then open parchment and invert onto a flat serving dish, discarding parchment. Cut mosaic into 1/2-inch-thick slices. Cooks' note: Mosaic can be made 5 days ahead and frozen, covered with plastic wrap. Makes 10 to 12 servings.
Layer this drink: grenadine, then the Cacao, then the cream. Shoot. Tastes just like a chocolate covered cherry.
Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool. Mix cabbage, sesame and almonds together in a large bowl. Dressing: Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended. Refrigerate separately until ready to serve. When ready to serve: Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES! Pour dressing over cabbage and noodles and mix well. NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment! Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.
Crush the garlic. Put the oil and butter into a stock pot, add the garlic and onion, and cook them gently for 20 minutes, until soft but not brown. Add the flour and stir to make a roux. Cook for a few minutes, then stir in the wine vinegar, stock and 4 cups water. Simmer for about 30 minutes. When ready to serve the soup, whisk in the lightly beaten egg yolks. Put the croutons into eight soup bowls and pour the hot soup over the croutons. COOK'S TIP:. When adding egg yolks to thicken a soup, reheat the soup gently but do not bring it back to a boil, otherwise the egg will curdle. VARIATION:. Toast small slices of French baguette, top with grated cheddar or parmesan cheese, and broil until the cheese melts.
Preheat your oven to 375 degrees F. In an oven-proof and flame-proof casserole, set over medium heat, melt the butter and add the rice. Stir for a few seconds, until the butter coats the rice. Add the garlic and stir for a few seconds (not long enough for the rice to change color). Add the red and yellow peppers and cook for a few seconds. Add the stock and bring the mixture to a gentle boil. Add the raisins, nuts, sage and salt. Cover and place in the oven. Bake for about 18 minutes. Remove from the oven and let rest for about 10 minutes. Add the chopped cilantro and pineapple. Season if necessary and serve. Note: If you use salted macadamia nuts, you won't have to add the salt in the recipe.
Spray Pam into a 9x13 dish. Line with crackers. *Put grated cheese, cheese slices, or Cheez Whiz, or a combination of all three if you're short with one or another. (I don't think Cheez Whiz by itself would be good so mix and match with that). Continue layering cheese and crackers ending with cheese. Crack 4-5 eggs into a four cup measuring cup. Beat eggs. Fill measuring cup with milk (I use skim but any milk will do) to the four cup mark. Carefully pour over cheese and crackers. Let sit for at least a 1/2 hour. Put into a 350 degrees F oven for about 40 minutes. Serve with salad.
In a large mixing bowl, break up tuna. Add celery, onions and olives and mix. In a 2 cup measuring cup, mix mayonnaise and remaining seasonings to blend. Combine mayonnaise mixture to tuna and vegetables and blend well, folding in chopped eggs. Slice off top of ripe tomatoes, scoop out pulp and reserve for other use. Spoon in tuna salad mixture to fill. Sprinkle with paprika, salt & pepper if desired. Garnish with black olive and celery leaves. Serve as is, or chill for later serving.
In pressure cooker, pour in water and bring it to a rolling boil. Pour in well-drained rice, stir well. Secure lid, and bring to LOW pressure (actually "MEDIUM" 10 psi per Miss Vickie, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 12 minutes and cook for 12 minutes. Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any). Remove lid and serve.
Brown Ground Beef, drain. In separate pan, saute Onion and Garlic in olive oil. Combine Onion and Garlic with Ground Beef in stock pot. Salt and Pepper to taste. Over medium heat: Add spices and Bay Leaves. Add the rest of the Ingredients. Add water to taste (I use about a half to a whole can). Simmer on low - med for 1 hour, stirring occasionally. Break up whole tomatoes while cooking. Serve over your favorite pasta. We typically use vermicelli or angel hair.
Stir all ingredients expect pecans until blended. Fold in pecans. Pour onto center of a hot waffle iron and close lid. Bake for about 5 minutes or until steaming stops.
Preheat oven to 375 degrees F. Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them. Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served. Fold up foil so that the cloves are completely wrapped. Bake in the preheated oven for 1 hour 15 minutes. Serve each diner a head of garlic and some bread and butter. Separate cloves. Hold a clove over a piece of buttered bread and squeeze. The garlic puree will pop out, like toothpaste from a tube. Spread and eat. GARLIC PUREE: To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes. Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve. With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl. Cover tightly with plastic wrap and refrigerate the puree if needed. QUICK PUREE: If you are in a hurry, you may skip the refinement of the sieve. Simply squeeze the cloves, one by one, over a bowl. When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed. It will keep for months. To keep indefinitely, cover with a film of olive oil.
Saute the mushrooms in butter in a large frypan until browned; set aside. In the same skillet saute the onions and peppers in oil with garlic salt and black pepper and salt until well sauteed; set aside to a dish. In the same skillet fry the beef slices until browned but not crispy. Add in the onions/green pepper mixture back to the pan and toss gently with the beef. Place the cheese slices on top of the beef/green pepper mixture in the skillet and let melt. Pile the mixture onto each bun top with sauteed mushrooms (if using) then cover with the top slice of bun. Wrap each sandwich separately in a large piece of paper towel, and place in the microwave on HIGH for about 22 seconds to warm and soften the bun (this is optional but I always do this!). Serve sandwiches while the beef mixture is still warm.
In a skillet, brown Beef and Onion. Drain and return to skillet. Combine Enchilada Sauce and Soups in a medium bowl. Pour about 1 cup Sauce and Soup Mixture into bottom of ungreased 13X9 baking dish. Pour 1/2 cup Sauce and Soup Mixture into bottom of ungreased 9X9 square baking dish. Stir 1 1/2 cups Sauce and Soup Mixture into Beef and Onion Mixture. Set remaining Sauce aside. Spoon Beef Mixture down center of Tortillas and top with Cheddar Cheese. Roll Tortillas up tightly and place, seam side down, into baking dishes. Be sure to fix the tortillas tightly one right next to another. Top Enchiladas with remaining Soup and Sauce Mixture. Cover and bake at 350 degrees for 25-30 minutes. Uncover, sprinkle with additional Cheese and bake 5-10 more minutes or until Cheese is melted. NOTE: You may cover and freeze one pan for up to 3 months!
1. Preheat oven to 350 degrees F. 2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside. 3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. 4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Preheat the oven to 350 degrees. Put the milk, the cornstarch, and the 2 kinds of pepper in a pan. Cook (stirring frequently) over medium heat until it starts to thicken and bubble. Add the chopped onion and set it aside. While the milk mixture is cooking, peel and slice the potatoes very thinly. Spray an 8x8 pan with cooking spray. Start layering the potatoes in the pan. When you are halfway done with the potatoes, add half the cheese. Then finish with the rest of the potatoes. Pour the onion sauce over the potatoes and sprinkle the rest of the cheese on top. Cover and bake for 40 minutes. Then uncover and cook for 10 minutes more or until the potatoes are tender.
Pour buttermilk over oats and soak 15 minutes or up to overnight. Beat in egg, oil, brown sugar and vanilla. Mix in dry ingredients. Fry on a hot, greased griddle until bubbles form on top. Flip over and cook another minute or two until cooked through. Serve smeared with butter, maple syrup or jam.
Brown ground beef and drain off the grease. Return ground beef back to pan. Add the rest of the ingredients except for the cheese. Bring to a boil. Once it starts to boil, reduce the heat, cover and simmer for 10 minutes, Make sure to stir every few minutes to prevent it sticking to the bottom of the pan. Remove from heat and stir in cheese. Serve hot and enjoy =).
Boil water and dissolve bouillon cube. Add can of tomatoes with habaneros, lime juice, spinach. Cook until fish is done. Add cilantro to taste.
Dry fry in a skillet over low heat the uncooked rice for about 10 minutes, stirring from time to time, until the rice turns brown. Remove and grind to a powder in a blender. Set aside. Combine the soy sauce and fish sauce in a bowl. Place the beef in the mixture and mix until well coated. Allow to marinate for a minimum of one hour. In a serving bowl, combine the rest of the Dipping sauce ingredients along with the dry rice powder. Set aside. Grill the marinated steak on a pan grill or under a preheated broiler for about 5 minutes on each side, basting with the marinade, until browned on the outside but still pink and moist on the inside. Remove and set aside to cool. When cool, cut the beef into thin slices and arrange on a serving platter. Serve with a bowl of Dipping sauce for each person on the side.
Mix all the incredients. Use about tablespoon of mixture per cookie, pat down. Bake for about 10 minutes in 200 C/400 F oven.
Place roast fat side down in a shallow metal pan or iron skillet. Rub all surfaces of the roast with canola oil. Combine all the dry ingredients together to make a rub. Note: I mortar and pestle the rosemary a little to break it apart and release the flavor. You can use more or less of these dry ingredients to taste or to your perference. Apply the above to all surfaces of the roast. Rub them in well and return the roast to the pan fat side down. Drizzle maple syrup over top of the roast and let it run down the sides. Try to coat the top and sides evenly. It's okay if the syrup runs down onto the pan surface. Bake in a preheated 325F oven. Refer to a cookbook pork roasting chart to determine the exact baking time, depending on the weight of your roast. A 2 1/2 to 3 pound roast should take about 1 hour and 20 minutes to be done in a 325F oven. After the roast is done, remove from the oven and let it rest for about 20 minutes or so while still in the pan. Then use a tablespoon to gather the thick fluid (glaze) from the bottom of the pan and spoon it over the top and sides of the roast. Enjoy.
Roast sweet potatoes:. Preheat oven 450°F with rack in upper third. Puree garlic with oil and 3/4 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan. Bake until golden in patches and cooked through, 20 to 30 minutes. To fry sage leaves:. Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain. Serve sweet potatoes with sage leaves scattered on top. Cooks' notes: Sweet potatoes can be cut and tossed with garlic oil 4 hours ahead and chilled in a sealable bag. Sage leaves can be fried 4 hours ahead and kept at room temperature.
spread roulade with mustard, salt and pepper. put couple slices dill pickle, onion, and bacon on one end roll up and either tie or use toothpicks. fry in small amount of oil untill browned. I use presure cooker for 15 minutes. but can be cooked on top of stove for hour make sure doesn't boil dry.
marinate steaks in soy sauce, lemon juice and vegetable oil for 2 hours. cook steaks on a grill flipping 5- 10 times.
Stir together first 3 ingredients; pour into a lightly greased 9 x 5 inch loaf pan. Bake at 350 for 35 minutes. Pour melted butter over top. Bake 10 more minutes.
Combine flour, salt, & pepper. Pound into steaks. In large skillet, brown onions in oil over medium heat. Remove & set aside to drain. Add steaks to skillet, & brown well on both sides. Return onion to skillet, piling them on top of steaks.Pour pizza sauce over all. Cover skillet, reduce heat to medium low, and simmer 10-12 minutes, until steaks are cooked through. Uncover and top evenly with parmesan and mozzarella. Cover, and cook 3-5 minutes until cheeses are melted.
Preheat oven to 400°F. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.). Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle. Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon. Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes. Spoon about 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.
Wash watercress well, keeping tips separate. Simmer water/broth, salt and pork in a pot for 30 minutes. Add watercress stems and boil for 1 minute. Add tips, boil for another minute. Serve hot, garnishing wih green onion.
Cook the bacon until crisp. (Suggested method: Preheat oven to 400 degrees. Arrange the bacon on a baking sheet lined with a wire rack. Cook for 15-20 minutes.). Chop one piece of bacon into small pieces to yield at least 1/4 cup. Prepare the pancake mix according to directions for 1 1/2 cups dry mix. Fold in the bacon bits. Let batter settle while you preheat the griddle to medium. Pour about a scant 1/4 cup of batter onto griddle in a straight line. Allow to spread (it should be a relatively thin line, just wider than the bacon) and then place a piece of bacon into center. Cover with 2-3 tablespoons additional batter, just to hide bacon. Cook until it begins to bubble and then flip, cooking another minute. Repeat with remaining bacon. Serve hot with maple syrup.
Rinse rice well; soak it in cold water for about 30 minutes and drain. In a large, heavy skillet bring plenty of water to boil. Add washed rice, cardamom seeds and yellow color, bring it back to boil, reduce heat and cook for about 12-15 minutes until the rice are almost cooked, Drain and keep aside. Heat oil in a heavy saucepan; add cloves and cardamom seeds. Stirring all the time, fry them for a couple of minutes. Add sugar and water. Bring to boil and simmer for few minutes or until sugar is dissolved. Add rice, Stir gently, cook for 3-5 minutes on medium heat. Add almond, raisins, pistachio nuts and milk. Stir gently and cover with a tight fitting lid. Reduce heat and cook for 12-15 minutes or until all the moisture has evaporated. Transfer to a serving dish and decorate with silver leaf, if desired.
In the top of a double boiler melt the butter over simmering water. Add the flour with constant stirring until it is well blended in and the mixture is bubbly. Remove from heat and gradually whisk in the chicken stock and the cream. Return to the heat and quickly bring up to a boil, stirring constantly. Cook for 1-2 minutes while still stirring. Remove from heat and stir about 3 Tbs of the sauce into the 2 slightly beaten egg yolks, adding the sauce little by little. Add the egg yolk mixture to the remainder of the sauce off heat, stirring all the while. Cook over simmering water for 3-5 minutes, stirring slowly all the while. Remove from heat, cool slightly, and add the cheeses all at once and blend in until all of the cheeses have melted. Serve at once as suggested.
Brown hamburger and bacon. Add to the rest of the ingredients and bake at 325*F for 45 minutes. Can use crockpot (high for 4-6 hours or low 8-10 hours).
Mix all ingredients together. Pour into pan or 9 x 13 casserole. Bake at 350 degrees about 1 1/2 hours. Dressing may be prepared ahead of time, except for the baking, and frozen.
Heat 1 1/2 Tablespoons olive oil in a pan, and brown the onion, garlic, and trimmings from your swordfish. After browned, add parsley, basil, breadcrumbs an capers. Cook for approximately 2-3 minutes and remove from heat to cool. After it has cooled slightly, run the mixture through a food mill. Combine diced Provolone piccante and beaten eggs with the breadcrumb/onion mixture. Take out your very thinly sliced swordfish and flatten slightly with a mallet. Then take your filling and place a nice sized spoonful pf mix in the middle of your flat fillets. Roll up the fillets and hold it closed with a toothpick. Saute rolls in a bit of olive oil until cooked through. While rolls are cooking, prepare sauce. Add lemon juice to a non-reactive bowl, and start whipping it vigorously adding your olive oil very slowly in a steady stream until you acheive a superior emulsion. Finish off with garlic oregano and tomato. Spoon a nice amount of sauce onto your plate, and place rolls on top of sauce. Serve.