HumbleIntelligence/food-ner-1-Million huggingface dataset:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). Spread frosting between cake layers and over top and sides.
Preheat oven to 350 degrees. Butter a 3 cup baking dish. Beat cream cheese until smooth. Stir in 1 cup shredded cheese and next 6 ingredients until just combined. Spread in baking dish. Sprinkle with remaining cheese. Bake 20 to 25 minutes. or until hot and bubbly. Sprinkle with cilantro before serving.
Soak cedar grilling plank for one hour. Prepare grill. To prepare the rub, combine all ingredients in a small cup or bowl. Rub mixture on the top of the salmon. Place plank on grill, close grill for a few minutes and then place salmon, skin side down, on the plank. Cook covered, for 10 minutes or until salmon flakes.
Preheat oven to 350°F Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool chocolate about 5 minutes or until chocolate is lukewarm to the touch. Beat cake mix, milk, eggs, cinnamon and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Pour evenly into 2 greased and floured (9-inch) round cake pans. Bake 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes. Rmove from pans; cool completely on wire racks. Frost cooled cake.
Rinse the chicken and pat dry. In a small bowl, mix the salt, cilantro, oregano, garlic, and olive oil. Rub the mix all over the chicken and let it marinate for 10 minutes. In the meantime, peel and chop the yucca and the onion. Set aside. Heat a large pot over medium heat. Place the chicken in the pot, place a lid on it, and let it sweat for about 7 minutes. Add the onion and the chicken stock. Bring the soup to a boil and then let it simmer over medium low heat until the chicken is cooked through and soft. Raise the heat to medium and add the yucca. Bring the pot to a gentle simmer and cook until the yucca is cooked through (approximately 10 minutes). Serve with white rice on the side that is added into the soup when you are about to eat it. NOTE: This soup keeps well frozen and only gets more flavourful with time.
Mix jello with boiling water, add strawberries, bananas,& pineapple. Pour 1/2 mixture into 9x13 pan. Let set in refrigerator for 45 minute Then spread sour cream over all of it, top with remaining mixture. Refrigerate until set.
Brown ground beef, bacon and onion; drain. Drain lima beans and kidney beans. Mix all ingredients well and place in oblong baking dish. Bake at 350 degrees for approximately 50 minutes. Enjoy!
Preheat oven 325°F. For the crust:. Lightly spray 13x9 pan with vegetable spray. Stir graham cracker crumbs, lemon rind, and sugar together in a small bowl. Stir in butter. Press mixture into the bottom of prepared pan. Bake 8 - 10 minutes or until lightly browned. Remove from oven and cool. For the filling:. Beat cream cheese and sugar until light and fluffy. Add eggs one at a time; beat thoroughly after each addition. Add vanilla and lemon rind; blend until mixed. Stir in strawberries. Pour mixture into baked crust and bake for 45-50 minutes, just until the center is firm to the touch. Turn the oven off and leave the pan inside to cool for 30 minutes with the door closed. Remove from oven and cool on rack. Refrigerate at least 4 hours or overnight. To serve, cut into 3-inch squares and garnish with extra strawberries if desired.
Combine all ingredients in slow cokers. Cover. Cook on low 7 hours, or high 4 hours. Serve over rice or noodles.
Preheat oven to 350°F. Combine flour, baking powder, salt, eggs and milk, stirring until smooth. Stir in zucchini, cheese, onion, chilies, parsley and garlic. Spoon into a greased 13x9-inch baking dish. Combine croutons and butter, stirring until coated. Sprinkle on casserole. Bake uncovered for 35-45 minutes.
Cut the Feta cheese block in cubes, about 2x2 cmm (little bit less than 1x1 inch) and put it in a little bowl (something like a breakfast bowl). Press the garlic clove with a garlic press over the cheese (or cut in veeery small bits). Pour in the oregano, basil and pepper and mix well. The cheese should end up coated in herbs and garlic. pour 1 and 1/2 tablespoons of vinegar and all the olive oil over the cheese, and mix carefully to avoid the cheese to crumble. Let stand about 2 hours, mixing every 30 minutes for the olive oil to coat the cheese. Wash the tomatoes, the lettuce and the persil and cut the tomatoes in 8 bits and the lettuce leaves in stripes about 2 inches wide. In a salad bowl, mix tomatoes and lettuce with salt (not too much: the cheese is quite salty) and 1/2 tablespoon vinegar, and add black olives. Add the cheese mix, drained, and decorate with parsley leaves.
Heat the oven to 200 C. Split the broccoli into florets and blanch in boiling water for a couple of minutes - it should still be al dente. Put in a buttered oven dish. Mix together cream, eggs and cottage cheese. Crumble in feta cheese and season to taste. Pour the mixture over the broccoli and add a generous layer of grated cheese on top. Bake approximately 30 minutes until golden.
Mix crushed oreos and rice crispies. Melt butter and marshmellows in microwave (1 minute, stir, put back in for another 30 seconds). Pour butter marshmellows into oreos and rice crispies and mix. Once it cools a bit, it is easiest to do with your hands. Press into 8 x 10 pan. Let sit about 30 minutes before eating.
Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate untill melted and stir still smooth. (about 1 min, watch like a hawk and stir at intervals). Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended. Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets. Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.
Place cooked chicken in a baking dish. Mix sour cream and soups. Pour over chicken. Mix cracker crumbs and melted margarine. Sprinkle on top of casserole. Bake in 350 degree oven for 25 minutes or until lightly browned.
Mix together cracker crumbs, parmesan cheese,salt and parsley. Dip chicken tenders into melted butter. Roll in crumb mixture. Arrange chicken in a shallow, foil lined baking pan. Dot chicken with additional butter and sprinkle with sesame seeds. Cover pan with foil and bake at 350 for 30 minutes. Remove foil and bake for an additional 30 minutes.
Peel the cucumbers, halve lengthwise and scrape out the seeds. Thinly slice the cucumbers on the diagonal. Combine the cucumbers and radishes in a colander; toss together with the sea salt. Top the vegetables with a plate that will fit inside the colander and weight the plate with a heavy item to help the veggies drain. Drain the vegetables in the sink for about 20 minutes, squeeze them between paper towels to dry, then transfer to a bowl. Combine the red onion, cider vinegar, olive oil and sugar. Pour over the cucumber and radishes; toss to combine. Season with salt and freshly ground pepper to taste and serve immediately.
Mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion and garlic and combine with the mashed beans. Stir together egg, chili powder, cumin and chili sauce and combine into mix bean, veggie mixture. Mix in bread crumbs until the mixture holds together. Divide into 4 patties. Grill patties on lightly oiled foil on grill for 8 minutes on each side or bake in 375 degree oven on a lightly oiled baking sheet for 10 minutes on each side.
Preheat oven to 375°F Grate zucchini, carrots and sweet potatoes (can be done in the food processor). Combine all ingredients in a large mixing bowl and mix well. Spray a 3-quart rectangular or oval casserole with nonstick spray. Add vegetable mixture and spread evenly. Bake in preheated oven for 1 hour and 10 minutes, or until golden brown and firm.
Cream butter and sugars till light and fluffy. Beat in egg and vanilla. Combine the next 5 ingredients; add to creamed mixture alternately with buttermilk. Fold in rhubarb. Transfer to greased 9x13 pan. Sprinkle with cinn-sugar. Bake at 350 degrees for 35-40 minutes or till toothpick comes out clean from the center. Place on wire rack. For sauce, in a small saucepan, combine the 1st 4 ingredients, bring to a boil over medium heat, stirring constantly. Whisk in small amount of hot mixture into the egg; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in lemon peel and nutmeg. Serve warm with cake.
Preheat oven to 375 F. Grease or line 16 muffin cups. Mix all ingredients until well-blended. Divide batter evenly among muffin cups. Bake 15-20 minutes or until toothpick inserted into center of muffin comes out clean. Immediately remove from the pan.
Place the lettuce in the bottom of a deep bowl. Place the italian herbs on the lettuce. Add the mushrooms, cheese, spring onions and capsicum. Then add the cucumber and place some salt on the cucumber. Add the tomato and place some salt and pepper on the tomato. Sprinkle salad herbs on top of the tomato. Dress with Italian light dressing.
Place beans in a large bowl and cover with water; soak overnight. If you forget to do that, rinse beans well and discard any pebbles before placing them in a pot. Cover with cold water by 2-inches from the top and bring to a boil; cook for 5 minutes and let them sit for 1 hour before draining well. In a bowl of a slow cooker, combine all the ingredients including drained beans except salt and green onions. Set the temperature on "High" and cook for 7 hours. One hour before cooking time is over, press about 50% of beans mixture against the sides of the bowl to thicken the sauce with a wooden spoon or a potato masher. Before returning to cook for another hour, add salt and stir. After 7 hours if the consistency is not thick enough, continue cooking for another hour with the lid up. About 30 minutes before beans are ready, start cooking rice. When time to serve, place cooked rice in the middle of a bowl, scoop bean mixture around it and sprinkle with green onions. If desired, add a few drops of hot sauce.
Arrange all chunked fruits and veggies and the shrimp on skewers. Cook on grill (foreman grill or barbie will do)until browned and shrimp is cooked.
Combine the milk through the flour. Turn out on a floured board and knead until elastic and smooth. Let rise until doubled in size (2-21/2 hrs). Punch down and knead briefly; divide in half. Shape each half into braids by rolling dough 3/4" thick, then cutting into 8" strips and shaping these into rounded strands. Braid strands. Decorate with raisins and brush with egg. Bake at 350° 25-30 minutes. Cover and cool on rack.
Preheat oven to 400°F. Combine the flour, baking powder and salt. Unwrap the butter and heat it in the microwave, in a microwave-safe bowl, for about a minute, until it's thoroughly melted. Set it aside at room temperature to cool, but don't let it solidify again. Beat the eggs in a separate bowl and then add the sugar, milk and vanilla to the eggs. Thoroughly grease and flour a muffin pan (or use paper muffin liners). Pour a tiny bit of the melted butter into the egg-vanilla-milk mixture and stir it inches Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated. IMPORTANT: Don't add hot melted butter to the egg mixture as the heat from the butter would cook the egg, and that's not what you want to do! Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy, and you may see pockets of dry flour. That's OK! It's extremely important not to overmix the batter, or the resulting muffins will be too hard. Gently pour the batter into the prepared muffin pan and bake immediately. My TIP's: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter must be baked right away. Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Note: The muffin was extremly thick and too sweet for me and my friends (15/16 year olds) The first time I made it it was too sweet and too thick. The second time I made them today, and I added 1/10 less sugar and 1/10 more milk and mixed much less. I also added a little splash more of vanilla. Some added apple chunks and 1 tablespoons cinnamon and they were delicious! Streusel Topping. Prep Time:5 minutes Total Time:5 minutes. Ingredients: 1/2 cup all-purpose flour. 1/4 cup brown sugar, packed. 1/2 stick unsalted butter. 1/2 tsp ground cinnamon. Preparation: Combine all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers. "FABULOUS TOPPER FOR ANY MUFFIN-I love it on banana, apple, lemon -- possiblities are endless. Enjoy!".
Start cooking rice according to package directions and allow to cook while preparing chicken dish. Combine olive oil, white wine, horseradish sauce, and dijon on stove over medium heat. Add onion slices and capers. Cover and cook for 5 minutes or until onion is starting to get tender. Add chicken to wine/onion sauce and cook covered over medium heat for 5-7 minutes. Add salt/pepper to taste and feta cheese to chicken mixture and stir over low heat until cheese is melted and chicken is cooked through. Serve over cooked rice.
Cream together butter and sugar. Add eggs, beating in 1 at a time. Stir in vanilla and grate in a little fresh nutmeg. Combine dry ingredients (except powdered sugar) together in a separate bowl. Using a wooden spoon, stir in part of the flour mixture into the butter mixture, then add some of the milk, then stir in more of the flour mixture, repeating until everything has been added, beating after each addition by hand. Pour into a greased cake pan (square 9inch) and bake in a preheated 350°F oven for about 20 minutes, or until cake tests done. Let cool, cut into squares, and dust with powdered sugar before serving.
In a stand up mixer fixed with paddle attachment, cream butter until smooth. Turn off mixer and add 2 cups powdered sugar, milk, and vanilla. Keep adding the powdered sugar in increments on a low, then medium speed until there is no more left. Stop and scrape bottom of bowl in between mixing. Set mixer on high speed and mix until smooth and fluffy.
Make the roux by melting the butter over medium-low heat in a Dutch Oven or other heavy pot and then gradually add the flour.STIR CONSTANTLY until smooth and a light brown color. Remove from heat but keep stirring until it has cooled down and there is no risk of burning it. Return pot to burner and add yellow pepper, garlic, onions, celery and cook over medium heat until ingredients are soft. Stir in water, tomatoe paste and spices. Simmer for 30 minutes. Add shrimp, parsley and green onions and cook for about 10 more minutes or until shrimp are pink and curled. Serve over white rice.
Mix all ingredients, except diced tomatoes, in a 4 quart crock pot. Cover and cook on low for 7-8 hours, or until cabbage and rice are cooked. Stir in the tomatoes and another sprinkling of dill; serve immediately.
In large mixing bowl cream together 1 1/4 cups of the sugar and the butter till very light and fluffy. Add egg yolks, one at a time, beating well after each; continue beating till very fluffy, about 5 minutes. Sift together flour, baking powder, and 1/2 teaspoon salt; stir into creamed mixture. Beat egg whites till soft peaks form; gradually add remaining 1/2 cup sugar, beating to stiff peaks. Fold into creamed mixture. Pour into 3 lightly greased and floured 9 x 1 1/2-inch round baking pans. Bake at 350 till done, about 20 minutes. Cool 10 minutes; remove from pans. Cool on rack. Whip cream and vanilla just to soft peaks. Place a cake layer on serving plate. Spread with currant jelly and then with 1 cup of the whipped cream. Sprinkle with 2 tablespoons pecans. Spread second layer with 1/3 cup of the strawberry preserves, then with 1 cup of the whipped cream; sprinkle with 2 tablespoons pecans. Gently place atop first layer. Carefully top with third layer. Frost top and sides with remaining whipped cream; coat sides with remaining pecans. Using tip of a small spoon, dot top with remaining strawberry preserves.
In a bowl, combine chicken, lettuce, carrot,capsicum,onion,mango,herbs and nuts. In another bowl, mix chilli and apple juice until well combined to make a dressing and then pour dressing over the chicken salad mixtue and mix through. Serve in lettuce leaf cups with a little sweet chilli on the side. Sprinkle with a few more chopped cashew nuts if desired.
Now you can make this low fat or even fat free but it tastes WAY too good with the fat. Add all ingredients to your warmed crock pot and stir in well. Let it cook on low for a few hours stirring occasionally. Enjoy!
Preheat oven to 300°F. Grease a baking sheet, line with waxed paper and grease again. Beat egg whites until they form soft peaks. Gradually add the icing sugar, beating until the mixture forms stiff peaks. Mix together the almonds and cinnamon. Gently fold into the egg mixture. Spoon mixture into a decorating bag fitted with a large, round icing tube. Pipe small amounts onto the prepared baking sheet. Bake for 20 to 25 minutes or until dry. Cool. Store in airtight container to mellow for about 1 week before serving.
For sauce: Beat egg yolks and honey until light and frothy, about 10 minutes. Reduce speed; mix in wine. Transfer mixture to double boiler and stir constantly over moderate heat until custard thickens and feels heavy. It should coat the back of a spoon thickly. BE CAREFUL NOT TO LET THE MIXTURE BOIL! Remove from heat, cool to room temperature; chill to cool completely. Whip cream until it reaches soft peaks, then fold into cold sauce. Keep chilled until ready to serve. To bake apples: Preheat oven to 350°F. Slice top third off each apple, leaving stems intact; remove cores. Push butter into core cavities and rub some onto skins. Place apples in baking dish; sprinkle with sugar, pushing some sugar into cavity of each. Replace tops; sprinkle with remaining sugar. Bake 35-40 minutes until apples are tender. Cool to room temperature; serve with dollop of sauce between apples and tops.
Place broccoli and water in a microwave-safe bowl. Cover and microwave on high for 3-5 minutes or until tender. In a saucepan, whisk the cornstarch, seasonings and milk until smooth. Bring to a boil over medium heat, cook and stir for 1-2 minutes or until thickened. Add in the cheddar cheese and Worcestershire sauce and stir until cheese is melted. Drain the broccoli and top with cheese sauce.
In a large deep skillet, heat over medium high heat. Add chopped bacon and brown. Remove crisp bacon bits and set aside. Add 1 1/2 tablespoons butter to pan and melt into bacon drippings. Add mushroom slices and turn to coat evenly. Season with salt& pepper. Saute mushrooms 2 to 3 minutes. Add onions and saute another 2 to 3 minutes. Remove mushrooms& onions to a plate and set aside. Return pan to high heat and add remaining butter to melt. Add meat and brown evenly on all sides, keeping meat moving. Add flour to the meat and cook flour for 2-3 minutes. Add wine to the hot pan and deglaze (scrape bottom of pan to loosen all cooked on bits). Bring to a low boil. Add broth and bundle of sage and thyme. Cover and return to a boil. Reduce heat to medium and cook covered for 5 minutes. Uncover and add musrooms, onion& bacon. Simmer uncovered until sauce thickens a bit. Adjust seasoning and remove herb bundle. Serve over hot herbed noodles, rice or garlic mashed potatoes.
Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon, cardamom, allspice, cayenne pepper and ground cloves and store in an airtight container away from the heat for up to several months.
Place spices into a tea ball if desired (if you don't want to strain it later). Place teaball or spices along with the water into a kettle and bring to a boil. Lower heat and simmer for 15 minutes. Add the tea (using another tea ball if desired) along with the honey and lime juice and stir to dissolve the honey. Allow mixture to steep for 10 minutes but no more than that. Serve with additional sugar, if desired.
Place leaves on plate. Chop mango into cubes and toss over leaves. Cut up the red onion into desired size and add on top. Garnish with feta. (I prefer cubbed not crushed.). Vinaigrette: Mix all together using more fresh lemon than sunflower oil. Pour over salad. Enjoy!
pour boiling water over dates and butter, let it stand until cool. preheat oven to 325. mix the dry ingredients together, add the date mixture, egg, cheese and walnuts, mix until blended, by hand scrape into a greased loaf pan, let it sit 20 minutes. bake 50-60 minutes until a toothpick inserted to center comes out dry. turn out to rack to cool serve with butter.
In small bowl, combine banana and lemon juice. Add remaining ingredients, mixing well. Place in covered container. Chill well.
For Texture: Freeze the tofu and then thaw. Note the waterpacked and the silken firm are experiemental textures. Do NOT press the silken simply let drain after thawing. Do press the waterpack. Preheat oven to 350°. Saute the carrot until it starts to soften then add the celery, onions, pepper and parsley until softened. Pulse tofu. You want a cottage cheese consistency. DO NOT PUREE. Combine tofu, vegetables, 1/2 cup bread crumbs, vegan mayo and seasonings. Mix well. Use about 1/3 cup mixture and form into patties about 3 inches by 1/2 inch. Coat with remaining crumbs. Place on sprayed baking sheet and spray tops lightly with spray or Olivio. Bake for 15 minutes. Turn the cakes. Continue cooking until second side is brown and 'toasty' approx 5 to 10 more minutes.
Peel and boil potato. Drain water, mash with fork, and add milk. Use beaters on high speed to make as fluffy and LUMP-free as possible. Add almond flavoring, still beating. Either use beaters or a spoon and add confectioner's sugar, a little at a time. Sugar and potato have a chemical reaction that makes the potatoes look like they are melting. Keep adding sugar until the melting effect is almost completely gone and the mixture is forming a stiff dough. Knead in chocolate chips (as many as the dough will hold, or enough to suit to taste.) Immediately form into little balls, walnut-sized or smaller. I like to put them into mini cupcake papers (red) or whatever works best with the season, and to leave them in mini cupcake pans to dry and finish hardening.
Soak the yellow split peas overnight, drain and rinse. Add to pan of cold water. add veg stock cube and garam masala. Bring to boil and simmer for 30 minutes or until soft, drain and set aside. Heat the mustard and onion seeds in a frying pan until the mustard seeds start to pop usually about 30 secs to a minute; add the ghee and oil and bring to a high heat. Add the onions, stirring frequently. Turn down the heat and add the garlic and ginger. Stir and cook for a further two minutes and add the spices, stirring well. Add the cooked yellow split peas, adding a little more oil or ghee if necessary. Add the spinach and molasses/sugar and a 1/2 cup of water. Bring to a low simmer and cook gently for 5-10 minutes. Serve with naan bread.