HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the margarine, brown sugar and eggs until light and fluffy. Sift the dry ingredients and add to above until incorporated. Slowly add the hot coffee. Pour batter into a greased and floured jelly roll pan and bake for 20 minutes at 350°. Remove from oven and top with the glaze while cake is still warm. To make glaze melt butter in a small saucepan and stir in the powdered sugar and coffee. Mixing with a wire whisk until smooth. Spread over the warm bars while the glaze is hot.
Heat oil and add garlic, peppers, and bay leaf and saute until peppers are just barely soft (about 4 minutes) (DO NOT LET GARLIC BURN). Add beans, sage and sauce and saute again until heated through (3 minutes). Remove bay leaf and serve as a side dish or a dip.
Reserve 20 of the raspberries for garnish; refrigerate until ready for use. Mix graham crumbs and butter until well blended; press firmly onto bottom of 9-inch square pan. Refrigerate until ready to use. Beat cream cheese, marshmallow creme and lemon juice in large bowl with electric mixer on medium speed until light and fluffy. Stir in remaining raspberries; spread over crust. Refrigerate at least 4 hours. cut into 20 bars. Top each bar with 1 of the reserved raspberries just before serving. Stor in a tightly covered container in refrigerator.
.Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in the sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer. While cream is heating, make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold. Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat, stir in minced jalapeno and the cheese mixture.
Combine all ingredients except tuna and paprika. Baste fish with sauce and sprinkle with paprika. Grill tuna about 4 inches from moderately hot coals for 5-6 minutes. Turn, baste with sauce, and sprinkle with paprika;cook 4-5 minutes longer or until tuna has a slightly pink center (or to how you prefer it). DO NOT OVERCOOK.
Preheat oven to 350 degrees. Coat 9x5 inch loaf pan with nonstick cooking spray. In a medium bowl, stir together orange juice, milk, oil, eggs, zest and vanilla. Set aside. In a large bowl, combine flour, Splenda, baking powder, baking soda, salt, nuts and cranberries. Stir; make a well and add the liquid mixture, stirring just until blended. Spoon into prepared pan and smooth. Bake for 50 minutes or until a toothpick inserted into the middle of the loaf comes out dry. While bread is baking prepare Glaze: Combine orange juice and Splenda in a small saucepan. Place on medium heat and reduce by one half. Stir in cream cheese until melted. Brush glaze onto warm loaf immediately after removing from oven. Cool on rack for 15 minutes; then remove from pan. *Gift loaf variation: Makes 2-3 small loaves - fill mini loaf pans 2/3 full and bake for 30-35 minutes.
Combine all ingredients, except for the pecans, in a food processor container; pulse until well combined and evenly mixed. Turn into a bowl or mold lined with plastic wrap and chill until firm. Unmold onto a serving dish and coat with the chopped pecans, if desired. You can also coat with fresh parsley or dust with paprika. Serve with crackers or crusty sliced baguette.
Preheat oven to 450°. Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with them melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp. Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven. Lower the oven temperatures to 350° and bake for 30 minutes until the quiche is light golden brown on top and puffed.
Combine the first 5 ingredients in a small bowl and season with 1/4 teaspoon of salt. Trim any side fat from the steaks and rub the spice mixture all over them. Let stand at room temperature 20 minutes. Heat a heavy skillet (preferably cast-iron) over medium-high heat and brush with 1/2 tablespoon of oil. Sear the steaks until beginning to char on the outside and still pink inside, 4-5 minutes per side, depending on thickness. Transfer to a plate and keep warm. Reduce the heat to medium and add 1 tablespoon of oil to the skillet. Add the carrots and season with salt and pepper. Cook, stirring frequently and scraping up any brown bits, until slightly softened, 4-5 minutes. Add the broth and bring to a simmer. Stir in the couscous, lemon juice, and lemon peel and season with salt and pepper. Remove from the heat, cover tightly, and let steam until tender, 5-6 minutes. To serve, fluff the couscous mixture with a fork and divide in the center of 3 plates. Slice the steaks across the grain into very thin strips and mound on top of the couscous. Drizzle with olive oil and scatter cilantro leaves on top. Serve right away.
Whisk cornstarch and 1/2 cup of milk in a nonstick pan until smooth. Whisk in the remaining 1 cup of milk. Stick the cloves into the onion and add onion and bay leaf to the pan. Cook over low heat, stirring frequently, for 12 minutes or until the mixture is hot and well infused with the bay leaf and onion. Raise heat to medium, let simmer for 5 minutes, stirring constantly. Season with salt and pepper. Remove from heat, push through a sieve into a bowl.
Line a 9 inch square pan with foil, allowing foil to hang over edges, set aside. In a heavy saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring frequently. Continue to cook until mixture reaches 234 degrees on a candy thermometer. Add white chocolate and marshmallow creme, stirring to combine. Add pecans and vanilla, stirring to combine. Pour into prepared pan. Cool for at least 4 hours. When set, pull up on excess foil to remove fudge from pan. Peel back foil. Cut into squares.
Mix together chocolate chips, milk and butter in a small saucepan. Heat until the chocolate chips have melted. Heat the honey in the microwave for 10 seconds. (just to help it work in better) Pour honey onto the bran flakes and mix them together. Add craisins and peanuts. Stir in chocolate chip mixture. Spread into a small pan and put into the freezer for 10-15 minutes.
Put chicken breasts in bottom of crockpot. Melt margarine and add remaining ingredients. Mix well and pour over chicken. Cook on low for 4-5 hours. Make rice according to package directions and serve chicken over rice.
Heat milk and butter to 120°F Combine half of flour, yeast, sugar, salt, garlic powder, and pepperoni into a large bowl. Add milk and butter mixture. Knead for 3 minutes. Add the rest of the flour in 1/2 cup portions, kneading between each. If the dough seems too sticky, slowly add more flour until the stickiness is corrected. Place dough in a greased bowl, and spray the top of the dough with cooking spray. Cover and let rise for one hour. Punch the dough down and let rest for 10 minutes. Form dough into a greased 9x5 loaf pan. (I like to use real butter to grease the pan. It gives the crust a great flavor.) Cover the pan with plastic wrap and allow to rise for about 45 minutes. Preheat oven to 375°F Bake loaves for 10 minutes; then turn oven down to 350F and bake for 30-35 minutes longer, until the breads are browned. Optional: add a sprinkle of mozzarella cheese to the top of the loaf when it has about 10 minutes left baking. Allow bread to cool in pans for about 10 minutes, or until pans are cool enough to touch. Place loaf onto a wire rack and allow to cool for an additional 10-15 minutes so that the bread is cool enough to cut. Enjoy!
Heat oven to 375. Sprinkle chicken pieces with garlic salt on both sides. Place skin side up in 9x13 pan. Sprinkle with brown sugar. Bake 30 minutes, then turn pieces. Bake an additional 30 minutes, or until juices run clear. If the chicken begins to brown too much, cover the pan with foil for the last 15 or 20 minutes. Note.I cut up a 5lb chicken and used the legs, thighs and wings. I removed the skin from the thighs, but left it on the other pieces. All were equally juicy and delicious.
Whisk garlic, chiles, ginger, oil, soy sauce, vinegar, sugar, fish sauce, and salt in a medium bowl until sugar and salt dissolve. Add lemon slices and thyme. Place marinade and chicken in a large resealable plastic bag. Turn to coat, and chill at least 12 hours. Heat oven to 450°. Remove chicken from marinade, shaking off excess, and place, skin side up, on a rimmed baking sheet. Roast until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165°, 25-30 minutes. Serve chicken with lemon wedges for squeezing over.
Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with chicken. Season with additional paprika and black pepper. Cover. Bake covered at 375 degrees F. for 45 minutes or until the chicken is cooked through and the rice is tender.
Preheat grill to medium high. Grill pineapple 2-3 minutes per side. Place in serving dish and sprinkle with chopped pecans.
In a large saucepan, cook the onion and peppers, gently in the oil for around 5 minutes, shaking or moving the pan around occasionally until soft. Stir in the garlic. Add the chilli and the tomato puree together and add to the pan. Add half the stock and bring to the boil. Cover and simmer for around 10 minutes. In a food processor or blender, puree the mixture. Add to the saucepan and add the rest of the stock and the lime rind and juice. Bring to the boil. Serve hot.
Warm the Dutch oven, but do not get it too hot. To test the temperature, get someone else to pick it up out of the fire. IF they yell a lot, stuff their fingers in their mouth, jump around a lot, and revert back to their native tongue, it is probably too hot. Pour peaches into the bottom of the dutch oven. Reach in and carefully fish out the can lid you dropped inches Do not put the empty peach can in the oven, there is a limit to how much dietary fiber people can tolerate! Open the can of cream soda and pour it gently over the peaches. When you pour the pop on the peaches, use your good hand (the one with four fingers) in a gentle counter clock-wise motion if north of the equator, or clock-wise if south of the equator. It helps to hum a little tune and do a gentle rocking motion with your upper body. We call this technique the 'Swirl from Epanema". Dump cake mix evenly on top of the peach and pop concoction. Get a small stick and wipe in on your friends pants. Poke the stick into the mix with your bad hand (the one with five fingers). You may poke, but you must not stir. This is very important. Sprinkle the cinnamon on top of the dry cake mix. Best to use your good hand with the missing finger and let the cinnamon trickle out the hole where a finger used to be. You want a dry top and a soggy bottom, king of like your condition after sit on the ground after a rainstorm. Put small pats of butter evenly on the top of the dry cake mix. If you have guests who are concerned about too much fat intake, put it on anyway. The great taste of butter with its ill effects far outweigh the negligible benefits of a long and healthy life. Put the lid on the oven (not the peach can lid, but the Dutch oven lid). This is very important, because if you forget this step and put charcoal directly on the cobbler it tends to have a nasty flavor. If you forget the lid, just feed the cobbler to Scouts. They will probably not notice any difference compared to what you've fed them before. Place the oven on a nice bed of coals. Place coals on top of the lid. Cook for about 45 minutes, give or take 10. The bubbling of the liquid will mix the cake and liquid and produce a nice brown crust with gooey bottom. When finished, open the lid, savor the aroma and dish up the treat to all those who appreciate good cookings. Enjoy!
Brown ground beef, drain. Add sauce and next 4 ingredients. Bring to a boil. Cover and simmer for 5 minutes. Combine cottage cheese, sour cream, and green onions. Fold in the noodles. In greased 3 qt baking dish, layer half the noodles and half the meat. Repeat layers. Cover and bake at 350* for 35 minutes. Uncover, sprinkle with cheese, and bake 5 minutes more.
Combine meat, breadcrumbs,egg and salt; mix lightly and shape into 18 meatballs. Brownon all sides in a small amount of oil in a large skillet. Drain. add water,rice, carrots, greenpepper, and onion and simmer 25 minutes. Add velveeta and heat until it is melted.
Arrange half of bread pieces in a lightly greased 11x7 inch baking dish. Arrange frozen berries in a single layer over bread. Top with remaining bread pieces. Whisk eggs and next 6 ingredients until smooth. Slowly pour egg mixture over bread, pressing down with a wooden spoon until bread absorbs mixture. Let stand 20 minutes. Bake covered at 350° for 30 minutes. Uncover, brush evenly with 2 tablespoons melted butter. Sprinkle evenly with 2 tablespoons sugar and bake 30 more minutes or until set. Remove from oven and let stand 30 minutes. Serve with Vanilla Cream Sauce. ****Vanilla Cream Sauce Directions. Stir whipping cream, sugar, and flour together in a saucepan. Add butter and cook stirring constantly, over medium heat until mixture is slightly thickened. Remove from heat and stir in vanilla. Serve warm.
Combine oil,lemon juice,onion dill,salt and pepper. Pour over Brussels sprouts. Cover and chill overnight. Serve cold.
In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in margarine, adding a bit at a time until mixed. Add pumpkin and combine well. On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick. Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices. Bake at 425 degrees for 12-15 minutes, or until done.
Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt. Remove the shitake stems and discard. Quarter the mushrooms and set aside. Heat 2 tablespoons of butter in a heavy skillet over medium-high heat. Add the mushrooms to the skillet in a single layer in the pan. Do not pile the mushrooms on top of one another. Increase the heat to high and cook mushrooms until brown then turn them over with a spoon or by shaking the pan. If skillet seems dry add the additional 2 tablespoons butter. Cook until nicely browned, about 5 minutes. Add the shallot or onion and garlic and cooked until softened about 3 minutes. Add the salt, pepper, and thyme. Add the Madeira wine and scrape up all of the browned bits from the bottom of the pan. Add the heavy cream and bring to a boil. Cook for about 45 seconds to 1 minute. Remove from heat and serve.
Cut the cakes into about 1 1/2cm (half inch) slices. Butter a bowl (or mold or springform pan) and place 1 1/2cm slices of jam roll around the sides, fitting them tightly together so that there are no spaces for the custard to seep through. Reserve some slices for placing on top of the Bavarian cream (which will be the bottom of the cake when removed from the mold). Refrigerate until you are ready to fill the mold. If using gelatine, soak gelatine in 3 tablespoons cold water. Heat milk with vanilla over a medium heat. Add gelatine (or agar-agar) to the milk and bring it gently to the boil, stirring continuously. Remove from the heat and allow to cool slightly. While cooling, whisk together egg yolks, icing sugar and salt until smooth, and pour the yolk mixture into the milk while stirring constantly. Stir continuously with whisk over a gentle heat until the mixture coats the back of a spoon. The mixture must NOT boil. Pour into a bowl and allow to cool, then refrigerate until the custard is cold and just beginning to thicken. While the custard is cooling, whip the cream until it just starts to thicken, then add the icing sugar. Continue whipping to soft peaks. Fold in the fruit or puree and/or liqueur if using. Fold cream together with the cooled, but not set, custard. (If the custard has cooled and set a bit too fast, use your mixer to make it creamy before blending it with the whipped cream.). Pour into the prepared dish, top with reserved slices of sponge roll and chill overnight. To unmold, briefly place the bowl into warm water, cover with serving plate and invert. Tap gently and ease the bowl off of the cake. Add whipped cream and fruit as a garnish if you like. For vegetarian use agar-agar.
Preheat oven to 450 degrees. Season all sides of pork with salt and pepper. Heat 1 TBS Olive Oil in a large oven proof skillet over high heat. Add tenderloin to pan and cook for about 1-2 minutes on each side to create a nice searing effect. Transfer pan to oven and bake at 450 degrees for about 15-18 minutes (or until the internal temperature reaches 160 degrees). Remove from oven and allow to rest for 10-15 minutes. Slice across the grain in 1/2 inch slices. While the tenderloin is baking, add 1 TBS Olive Oil to another large skillet and heat to medium-high. Add onions. Sprinkle with some salt and pepper. Cook until translucent (about 3-4 minutes). Add apples. Continue to cook for another 5-7 minutes or until mixture begins to caramelize. Add maple syrup. Lower heat to medium low and cook for an additional 3-4 minutes. Serve tenderloin slices on top of a bed of the apple & onion mixture. Enjoy!
In a large skillet, saute the cut up chicken (I cut in thin strips). Saute in the hot oil until lightly browned. Transfer to a crock pot. Stir in remaining ingredients. Cover and cook on low 6-8 hours. Cut tortilla strips thin and fry in hot oil until browned. Top each bowl of soup with tortilla strips and shredded cheese.
Trim fat from lamb. Put small slits in surface of lamb; insert garlic slivers. Place lamb, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in preheated oven at 325°F for 15 to 20 minutes per pound or until meat thermometer registers 145°F to 150°F for medium-rare. Meanwhile, in a small saucepan stir together jelly, lemon peel, lemon juice, gingerroot, salt, mustard and pepper. Heat through; keep warm. Brush roast with jelly mixture several times during the last 30 minutes of cooking. Let roast stand for 15 to 20 minutes before carving.
Preheat oven to 325 degrees F. Beat sugar and butter in large mixer bowl until creamy; add egg yolk; beat well. Beat in flour. Press evenly on to bottom of un-greased 15 x 10-inch jelly-roll pan. Bake for 22 to 25 minutes or until lightly browned and center is still slightly soft and sprinkle with morsels. Let stand for 3 minutes or until morsels are shiny; spread evenly. Sprinkle with toffee chips. Cool for 1 hour; cut into bars with sharp knife while slightly warm.
Put the water into a saucepan over high heat. When the water comes to a boil, add the salt, pepper, and couscous. Remove the pan from the heat, cover it, and let it sit undisturbed for 5 minutes. Fluff the couscous by lightly running a fork or whisk back and forth in the pan, starting with the top layer and gradually working your way down. In a large bowl, whisk the eggs; slowly whisk in the flour. With a spoon, stir in the parsley and the blue cheese. Add the couscous and chill the batter for 30 minutes. SAUCE: In a medium saucepan, heat 1 Tbsp olive oil; add the onion. Saute over medium heat for 5 minutes, stirring occasionally. Add the garlic and saute for 5 minutes more. Add the tomatoes, white wine, and water. Let the ragout simmer for 10 to 15 minutes, until it has the consistency of a thick sauce. Season it with salt and pepper and keep it warm. When the couscous mixture has cooled, heat a large skillet with 1 Tbsp olive oil over medium-high heat. When the oil is hot, drop couscous batter onto the skillet to form 3-inch cakes. Sear them on one side for about 3 minutes, or until the undersides are golden brown. Flip them with a spatula and sear them on the other side, for about 3 minutes. Remove the cakes to a plate and add more batter to the pan. Continue making cakes until all the couscous batter is used. You should have 3 cakes per person. Serve the cakes hot on top of the warmed tomato-garlic ragout.
Scale and clean fish. Prepare stuffing: In a large fry pan, heat oil and saute onion and celery until transparent, about 4 to 5 minutes. Stir in breadcrumbs, sage, poultry seasoning, salt, pepper to taste and 1/4 cup water. Stuff fish and sew up opening. Brush outside with oil. Place on a large baking sheet or jelly roll pan and bake in 400°F oven, allowing 10 minutes per inch of thickness (measured at the thickest point). Serve on a hot platter, garnished with lemon wedges and parsley. Makes 8 servings.
Combine rhubarb, 1/4 cup of the sugar, and orange peel; let stand 5 minutes. Stir together flour, 1/2 cup sugar, baking powder, baking soda, and salt. Combine eggs, buttermilk, and butter; add all at once to dry ingredients, stirring just until moistened. Gently fold in rhubarb mixture. Fill greased muffin pans 2/3 full. Bake at 375°F for 20 to 25 minutes. Dust warm muffins with powdered sugar.
In a medium sized bowl combine all gravy ingredients and set aside. In a large gallon size plastic zipper type bag,combine flour,seasoned salt,pepper and shake well to combine. Place meat into bag and shake well to coat pieces. Heat grease until hot but not smoking, and cook meat until lightly browned on all sides. Put half of meat into crockpot, and top with half of gravy mixture. Top with rest of meat and gravy mixture. Cook for 5 hours on low.
Divide the sliced fruit into 2 equal portions. Place one portion in a glass baking dish and sprinkle half of the powdered sugar over it, and then cover with the second portion of apples. In another bowl, run the butter into the flour with your fingertips until it resembles fine bread crumbs. Stir the remaining sugar into it and mix well. Sprinkle this crumble mixture evenly over the top of the fruit and press down lightly with your fingertips. Bake in preheated oven at 175 degrees celcius (347 degrees F) for 55 minutes. Serve warm with whipped cream or ice cream.
Fry mutton, onions, and garlic in oil to which was added the curry powder. Once mutton is lightly browned and the onions are clear, add the rest of the ingredients except the carrots. Add enough water to cover and simmer for 1 1/2 hours. Add the carrots and simmer til carrots are tender. Serve with rice and fresh fruit salad.
Combine zucchini, corn, eggs, wheat germ, seasonings and 1/2 cup cheese in a slightly greased casserole. Sprinkle with the remaining cheese. Bake at 350 degrees for 45 minutes uncovered.
Heat olive oil in frying pan over medium heat. Add garlic, cumin, and oregano, cook 1 minute. Quickly add lime juice, and bring to boil until slightly thickened. Add salt and pepper, set aside to cool. Place pork chops in shallow bowl, cover with sauce, coating chops. Marinate for 1 hour in fridge. Grill or broil chops until well done, and reheat remaining sauce. Transfer chops to plate and pour sauce over chops.
Preheat oven to 400°F. Arrange fillets in a 13 x 9 baking dish. Drizzle w/ lemon juice and olive oil, then sprinkle w/ remaining ingredients. Bake until flesh is completely opaque but still juicy, about 15 to 20 minutes.
Clean the beans, "tip and toe" them, and cut to 1" lengths. Boil salted water in a pot and add the almond extract when boiling. Place the beans and almond slivers in a steaming basket and cook until just about done (still some "crunch" left in the bean, but not chewy).
Peel and cube potatoes. Add water and chicken boullion to the pan and cook potatoes and garlic until tender. Do not drain the water. Mash the potato mixture with a potato masher. Add in the other ingredients and stir until the cheese is melted.