HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350F (325 F for dark pans). Combine first 3 ingredients; set aside. Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Mix together the yogurt, butter, vanilla, and egg; add to flour mixture, stirring until just blended. DO NOT OVERMIX. Coat an 8-inch square pan with nonstick cooking spray. Pour in half of the cake batter, then sprinkle with half of the espresso mixture. Top with remaining batter, spreading to cover completely, and sprinkle with remaining espresso mixture. Swirl batters together using a knife, and sprinkle with walnuts. Bake for 35 minutes or until cake springs back when touched lightly in center. Cool on a wire rack. Glaze-------------. Combine milk and 1 teaspoon espresso, stirring until coffee granules dissolve, and stir in the powdered sugar. Drizzle espresso glaze over cake.
Slice the strawberries and rhubarb if using fresh fruit. Set aside. Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds. Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching. Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently. Ladle into hot canning jars. Cover with hot lids and bands. Process in a water bath for 20 minutes. Remove and allow to cool. Listen for the "pops".
Mix Mayonaise, Lemon juice, Herbs and garlic in a blender. Season with salt and pepper to taste. Store in refrigerator for at least 1 hour. Rinse the Fillets and pat dry. Brush with oil and place under a preheated grill for about 5 mins until the fish flakes. Serve with new potatoes and Sweet corn.
Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid. Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden. Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops. To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.
Mash mint sprigs, vanilla and sugar together. Place in cocktail shaker half filled with ice. Add rum and passion fruit and lime juice and shake 10 times. Strain into glass filled with ice. Garnish with mint. Serve.
Get your flap steak at a mercado (Mexican Market) or Carniceria (Mexican Butcher) if one is available. It will also be sold as Carne Asada Ranchera. If this isn't available, you may also purchase skirt steak at your local grocery store, but it's not quite the same. The flap steak has the texture and fat content to come out'just right'. Mix your marinade together in a bowl large enough to hold all plus the meat. Place the meat in the marinade, cover and refrigerate for 24 hours. Grill the meat on high heat on your grill, until it is brown on both sides. Cook to a temperature you prefer. For most this is well done, I happen to like it so it is stil juicy. Serve with flour or corn tortillas, and the sides you like, such as cheese, onions, hot sauce, etc. I recommend fresh flour tortillas (probably at the same mercado you got the meat at), and by fresh, I mean made that day. Regular tortillas are ok, but fresh is better. If you have a Chevy's or Don Pablos or other restaurant that makes their tortillas fresh for their customers, go buy some. It's usually about$2 per dozen, and well worth it.
Wash the rice in a sieve under cold water, then leave to drain about 15 minutes. Heat the oil in a large saucepan and fry the onion for a few minutes over a moderate heat until soft. Add the rice and stir-fry for about 10 minutes, taking care to keep stirring all the time so that the rice doesn't stick to the pan. Add the garlic and the stock or water and stir well. Bring to the boil and cook over a high heat for 5 minutes, then reduce the heat, cover and cook the rice for 20 minutes. Scatter the corn over the rice, then spread the pepper on top and lastly sprinkle over the grated carrot. Cover tightly and steam over a low heat until the rice is cooked, then mix together with a fork and serve immediately.
Assemble by heating chili until warm either in a pot on the stove or in a microwave. Place corn chips in a bowl, pour over chili then top with the cheese, and onions if desired. Finish with a squirt of mustard.
Brown deer meat in a large skillet. Pour 1/4 of sauce in a 9x13 casserole dish. Thinly slice the zucchini and squash. Alternate squash and zucchini slices in the dish. Add tomato sauce and salt to meat and pour over the squash and zucchini slices. Bake 30 minutes at 350 degrees.
Preheat oven to 475°F. Spray 15 1/2 x 10 1/2-inch jelly roll pan or large cookie sheet with nonstick cooking spray. Cut each unpeeled potato lengthwise in half. Holding each potato half flat side down, cut lengthwise into 1/4-inch thick slices. Then cut each lengthwise into 1/2-inch wide strips. Place potato sticks in pan; toss with oil, salt, pepper, rosemary, and garlic. Arrange in single layer on pan and roast for 30 min (or until sticks are tender and golden). Be sure and turn the potatoes once halfway through roasting time.
Preheat oven to 325 degrees. Drop the garlic cloves into boiling water for 30 seconds. Drain immediately. Peel as soon as the garlic is cool enough to handle. Set aside on paper towels to dry. Heat the olive oil over medium-high heat in a heavy-bottomed roasting pan or casserole large enough to accommodate the meat in one layer. Use two burners, if necessary. Add the brisket and brown well on both sides, about 10 minutes. Transfer the brisket to a platter and set aside. Pour off all but about 1 tablespoon of fat remaining in the pan and add the garlic cloves. Cook over medium heat, stirring occasionally, until the garlic edges are tinged with gold. Add the vinegar and deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. Add the stock, thyme and rosemary sprigs and reduce the heat to a simmer. Salt and pepper the brisket to taste on all sides, and add it to the pan, fat side up. Spoon the garlic cloves over the meat. Place the brisket in the oven, cover and cook, basting every half-hour, until the meat is fork-tender, 2 1/2 to 3 hours or longer. (As the meat cooks, periodically check that the liquids are bubbling gently. If they are boiling rapidly, turn the oven to 300 degrees). Transfer the brisket to a cutting board and tent it loosely with foil. Prepare the gravy. Strain the braising mixture, reserving the garlic and discarding the thyme and rosemary sprigs. Skim and discard as much fat as possible from the liquid. Puree about 1/2 of the cooked garlic and 1 cup of the defatted braising liquid in a food processor or a blender. Transfer the pureed mixture, the remaining braising liquid, and the rest of the cooked garlic to a skillet. Add the reserved chopped rosemary, minced garlic and the lemon zest. Boil down the gravy over high heat, uncovered, to the desired consistency. Taste and adjust the seasoning. (If you want a smooth gravy, puree all of the cooked garlic cloves.) Cut the brisket into thin slices across the grain at a slight diagonal. Arrange the sliced brisket on a serving platter. Spoon some of the hot gravy all over the meat and pass the rest in a separate sauce boat.
Place chocolate and butter in saucepan, cook over low heat until melted, stirring frequently, set aside. Spread bottom of each cookie with 1 teaspoon of peanut butter, dip into melted chocolate mixture, immediately press 2 pretzel twists on chocolate for frog legs with wide part of prezels facing outward. Place, pretzel side down, on wax paper lined cookie sheet. Attach M & M's for eyes using remaining chocolate mixture or peanut butter. Let stand until chocolate is set.
Gnocchi: Add milk and bread to a shallow dish, let bread soak 10 minutes, then squeeze excess milk from the bread. In a medium bowl, combine bread, spinach, ricotta, eggs, grated parmesan, nutmeg, salt and pepper, cover and refrigerate 1 hour. Fold the flour into the spinach mixture, flour your hands and roll heaping tsps into balls. Bring a large saucepan of salted water to a boil, add gnocchi in batches, cook 2 minutes or until gnocchi rises to the surface, transfer to a serving plate with a slotted spoon and keep warm. Sauce: Combine ingredients in a small saucepan, cook over medium heat 3 minutes or until the butter is lightly browned. To serve, drizzle sauce over gnocchi and top with shaved Parmesan.
Bring water with cobs to a boil and boil for 10 minutes. Measure 3 cups and strain thru wet cheesecloth. Pour into a large saucepan with pectin and bring to a rolling boil. Add sugar. Bring back to a boil and boil for 3 minute. Skim Add food coloring if you want. Tastes like apple honey.
Preheat oven 425F degrees. In skillet fry bacon til crispy, drain on paper towel. Remove most fat from skillet then saute' mushrooms and onions til browned. In bowl combine eggs, half and half, pepper. Crumble bacon onto bottom of prepared pie shell. Then add the onions and mushrooms. Sprinkle crumbled blue cheese over all. Top with the grated swiss cheese. Pour egg mixture carefully over contents. Bake at 425' for 15 minutes. Reduce heat to 350' bake another 20-25 minutes til center is set and knife inserted in center comes out clean.
Preheat oven to 350 degrees. Lightly oil a 5 X 9 inch loaf pan or spray with a nonstick cooking spray. In a large bowl, combine flour, oat bran, baking powder, baking soda, salt and spices. Mix well. Stir in raisins and walnuts. In small bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing just until all ingredients ae moistened. Place mixture in prepared pan. Bake 30 to 35 minutes. Cool in pan on a wire rack for 5 minutes, then turn out onto rack to finish cooling. For best flavor, wrap cooled cake tightly and let it sit at room temperature overnight.
Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch square baking pan. In a large bowl, cream together butter and brown sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two king-sized Hershey's bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together). Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. *Note: 3/4 cup crumbs is approximately 7 full-sized graham cracker sheets, whizzed in the food processor until fine.*.
Bring the water and the spices to a boil over high heat. Stir in the sugar and cook for about 1 minute,or until completely dissolved. Add the hibiscus flowers and remove from heat.Let it steep for about 1 hour at room temperature. Strain and chill or serve over ice.
Pre-heat oven to 190 degrees celcius. Cook spinach until tender. Drain, rinse with cold water, squeeze dry and roughly chop. Beat together soured cream and eggs, stir in feta cheese, chives and season with salt and pepper. Add spinach and pine nuts and sultanas if your are using them. Pour into a ceramic dish, sprinkle with parmesan and bake for 30-35 minutes until firm and golden brown.
heat oil in saucepan over med heat. add vegetables and garlic, stir, cover and cook 6 minutes. add drained beans and mix. incorporate remaining ingredients. gradually pour in enough cold water to cover beans by 2 1/2inch. season with salt and black pepper. cook partly covered 2 1/2 hours over med heat. stir several times, adding more water as needed. serve with fresh bread.
Cream butter and sugar, add flour and vanilla. Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet. Use the tines of a fork to flatten cookies. Bake at 350°F for 12-15 minutes. Remove from baking sheet, cool 10-15 minutes. Dip half of each cookie into melted chocolate. Chill to set chocolate.
Place chicken in crock pot. Mix all other ingredients, pour over chicken in the crock pot. Cook on high for 4-5 hrs, or low for 6-8 hours.
Preheat oven to 350. Spray two 9-inch cake pans with nonstick spray. In a mixing bowl, whisk together the flour, cocoa, baking powder, baking soda and sugar. In a separate bowl, whisk together the buttermilk, prune puree or babyfood, egg whites and vanilla. Pour wet ingredients into dry and mix until just combined. Divide the batter evenly between the two cake pans. Bake about 20 minutes, until top is springy and a knife inserted in the center comes out clean. Cool in the pans on a wire rack for 5-10 minutes. Turn cakes out onto racks and cool completely. Slice the rounded top off of one of the cakes to create a flat surface. Spread the flat surface with the raspberry jam. Place the other cake on top. Sift confectioners sugar liberally over the top.
Roast eggplant in the oven until the skin is charred. Allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes. Arrange with green pepper in 2-quart shallow casserole dish. In a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well. Pour over eggplant mixture. Cover and refrigerate 1 hour. Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato. Spoon in to salad bowl lined with crisp greens. Enjoy!
Preheat oven to 375°. Split pitas; cut each half into 8 wedges. Place wedges on a baking sheet. Coat with cooking spray; sprinkle with 1/4 teaspoon pepper and salt. Bake at 375° for 12 minutes or until crisp. Combine remaining 1/4 teaspoon pepper, basil, and next 4 ingredients (through garlic) in a blender or food processor; process until smooth. Scrape into a serving bowl using a rubber spatula. Garnish with basil sprigs, if desired. Serve with pita chips.
Mix bread crumbs, Asiago cheese, and paprika in a medium bowl. Melt 6 tablespoons butter in a heavy large saucepan over medium heat. Add flour and stir 3 minutes. Gradually whisk in milk, then mustard and pepper. Cook until thickened, stirring often, about 10 minutes. Mix in cheese and parsley. Cool sauce slightly. (Topping and sauce can be made 1 day ahead. Cover separately and refrigerate. Rewarm sauce, stirring frequently and thinning with milk if necessary, before continuing). Preheat oven to 400°F. Butter 15 x 10 x 2-inch Glass baking dish. Cook Macaroni in pot of boiling salted water until just tender BUT still firm to bite, stirring occasionally. Drain Macaroni. Return macaroni to pot; mix in sauce. Season to taste with salt. Transfer mixture to prepared dish. Sprinkle with topping and dot with remaining 2 tablespoons butter. Bake until cheese is bubbling and crumbs are brown, about 40 minutes. Cool slightly and serve.
Place meat in a deep casserole dish large enough to hold it and marinade. Combine 1 1/2 cups beer and next 7 ingredients pour over meat. Add more beer to just cover the meat. Marinate in the refrigerator overnight, turning occasionally. Strain marinade, reserving solids and liquid. Place solids, carrot and celery in bottom of a roasting pan. Put meat on top. Add a little liquid. Roast in a 350° F oven 1 hour. Pour on 1/4 of remaining marinade over meat. Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade. until meat thermometer registers 170° F. Mix flour and 1/3 cup marinade to a smooth pasted. Place roast on serviving dish keep warm. Skim fat from cooking liquid, strain, add flour mixture and water to measure 2 cups, cook in roasting pan stirring constantly, until thickened. Serve sauce over sliced meat.
Prepare, bake and cool cake mix according to package directions for 2 round cake pans. Meanwhile, in medium bowl, with electric mixer on medium speed, beat milk, pudding and Skippy Creamy Peanut Butter 2 minutes or until blended. Spread top of one cake layer with pudding mixture. Top with second cake layer, then spread top with remaining frosting. Drizzle, if desired, with melted Peanut Butter.
Cook asparagus in a pot of boiling salted water until almost crisp tender. If serving chilled, cook until crisp tender. Drain. Place in a bowl of ice water to stop the cooking process. Drain, pat dry, cover and refrigerate until ready to use. Combine sesame oil and butter in a large skillet over medium heat. Add asparagus. Saute about 2 minutes until crisp tender. Mix lemon juice with soy sauce. If serving cold, mix 2 T olive oil, sesame oil, lemon juice and soy sauce. Do not cook further. Toss with asparagus to coat. Transfer to a serving plate and sprinkle with toasted sesame seeds.
Sift flour and powdered sugar together. Add cold butter pieces and make coarse crumbs. Beat the egg in a small bowl with the vanilla. Stir mixture into the dry until a dough forms. Wrap and chill at least one hour. Roll out on a lightly floured surface. Place into proper 9 inch spring form pan. Always prick, and then chill again. Fill with your cheesecake filling, and bake according to your recipe. This can also be made in your food processor. Keeps in the fridge for at least four days, or freezer up to 2 months.
Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking. Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste. Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper. Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior. When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly. Serve and enjoy!
Place the flour, cornmeal, butter and feta in the food processor and pulse until crumbly. Add the olive oil and pulse just until the dough begins to hold together. Shape the dough into a little log. Wrap in plastic wrap and chill for at least an hour or freeze for up to a month. Thaw in the fridge if time allows. Preheat oven to 375 degrees. Slice the shortbread and arrange on a ungreased cookie sheet. Grind some pepper over the slices and bake for 8-10 minutes, or until they are just beginning to color around the edges. Serve at room temperature alongside soup or with a salad. Prep time includes refrigeration time.
Dry-roast the cashews in a pan, then chop coarsely. In a large bowl, mix together carrots, beets and raisins. Add the coconut milk, lime and salt. Toss together to mix. Add 1/2 cup cilantro and cashews. Let stand for 10 minutes so the carrots and beets make lots of their own juices. Add the coconut flakes (if using) and 1/4 cup fresh cilantro and serve.
First take out your glass pan and add your soups and sour cream. Mix together well. You can also mix it in a mixing bowl then add to your pan. The less dishes the the better tho is why i just did it in the pan. :). Now add in your hash-browns and mix together. Now add in your cheese and mix together. Last add your salt and pepper to what you like. You can also mix it in together. Add your onions or corn flakes on top and bake in oven WITH FOIL over them on 350 for 1 1/2 to 2 hours or until bubbly. Take foil off 10 minutes before taking out.
In a saucepan, melt butter. Stir in brown sugar, flour, cinnamon and nutmeg until smooth. Add apples; cook over medium-low heat for 10 minutes or until apples are tender, stirring frequently. Remove from the heat; stir in nuts. Set aside to cool. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to the creamed mixture alternating with sour cr eam. Spoon 1/4 cupfuls of batter into greased jumbo muffins cups. Spoon apple mixture into the center of each (do not spread). Top with remaining batter. Sprinkle with cinnamon-sugar. Bake at 350° for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Editors Note: If using regular-size muffin cups, fill cups half full with batter; add a rounded teaspoonful of apple mixture and remaining batter. Bake for 16-18 minutes.
Heat oven to 375*F. Spray a 12 inch skillet with cooking spray and brown the ground beef and onions over medium high heat for 5 to 7 minutes, stirring occasionally. Drain, if necessary. Set aside 12 peas from the mixed vegetables for garnish. Add the remaining frozen vegetables, tomatoes, and gravy to the ground beef. Heat to boiling. Reduce the heat to medium low, cover and simmer for 8 to 10 minutes or until the vegetables are crisp tender, stirring occasionally. Spoon the ground beef mixture into an ungreased 8 inch square baking dish. Mix together the mashed potatoes, Parmesan cheese and egg. Spoon onto the hot beef mixture in upright mounds to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes. Bake for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil. Saute the onion for about 5 minutes, until translucent. Add 4 cups of corn and saute for 4-5 minutes, until it softens a bit. Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes. Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy. Garnish with the chopped basil.
Flatten each biscuit into a 3 inch circle and press into a greased muffin cup. Spoon 1 teaspoonful of the pizza sauce into each cup. Top each with a slice of pepperoni and a spoonful of cheese. Bake at 425F for 10-15 minutes or until golden brown. Serve warm or chilled.
Cut the top of the bread off and hollow out to resemble a bowl. Reserve the bread chunks for dipping, and keep the top slice of bread which will be a "lid". Mix the remaining ingredients until well combined. Place the mixture into the bread bowl and place the "lid" back on. Wrap in heavy duty foil and place on baking sheet. Bake at 325F for about 2 hours. Serve with bread cubes, crunchy bread stix or pita chips.
Cut the top off each passionfruit and scoop out the pulp and juice. Strain the juice and use a spoon to scrape against the side of the strainer to get the juice out of the pulp. In a pitcher combine the juice with the rum, sugar, and ice. Stir well. Pour the mixture into 4 glasses. Add a dash of bitters and sprinkle nutmeg over each. Serve.