HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the cake: Sieve the flour and cocoa powder and set aside. Cream the butter and sugar together until soft and light, stir in the orange rind. Break chocolate into a bowl (I recommend that you use 70% cocoa solid minimum), add boiling water and stir until the chocolate is melted and well blended. Lightly whisk the eggs and gradually beat into the butter and sugar mixture. Beat in the melted chocolate, and then fold in the flour/cocoa mixture with a metal spoon. Spoon the mixture into two greased and lined tins and bake at 180/350/Gas 4 for 25-30 minutes, until cake shrinks away from the sides of the tin. Allow to cool slightly in tins, and then turn out on wire rack. When cold, slice each cake horizontally to make 4 layers. Using a thin layer of jam, sandwich all layers of the cake together. Fudge coating: Sift icing sugar and cocoa and set aside. Put the butter, water and caster sugar into a saucepan and heat gently, stirring to dissolve the sugar. Bring to a simmer. Pour the hot mixture into the sieved icing sugar/cocoa mixture; mix together until its thick enough to coat the back of a spoon. Pour coating quickly over the cake; smooth over the sides. Leave to set before serving.
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Rub potatoes with oilve oil to coat skins. Place on prepared baking sheet. Bake for approximately 55-65 minutes, or until potatoes are fork tender. Cool until easy to handle. In a large skillet, cook bacon over medium heat for 15 minutes or until crispy and brown. Remove bacon and crumble; set aside. Reserve 3 tablespoons bacon drippings in skillet. Add onion; cook, covered, over medium-high heat for 20 minutes; stirring occasionally. Cut a thin slice off top of each potato lengthwise; being careful not to damage skins. Using a melon baller or spoon, scoop out pulp, leaving 1/4" thick shells. In a medium bowl, combine potato pulp, butter, and cream cheese. Using a potato masher, mash potato mixture until butter and cream cheese are melted. Add reserved bacon, onion, 1 cup of cheese, sour cream, green onion, salt, and pepper; stir to combine well. Spoon potato mixture into potato shells. Return filled shells to prepared baking sheet. Return potatoes to oven, and bake for 20-25 minutes, or until lightly browned and bubbly. Remove from oven and top with remaining 1/2 cup cheese. Serve immediately. Garnish with additional crumbled bacon and green onion if desired.
Bring the water to a vigorous boil, add the salt and the pasta. Reduce to a simmer, then cook for 5 to 7 minutes, or until the pasta is al dente. Add the milk, stir and cook for a few minutes longer, until the milk is hot and the pasta is fully cooked. Season with the sugar and more salt, if necessary. Stir in the butter and serve.
Mix all ingredients in a blender or food processor. Start with just a little soy milk, and add until the pesto reaches the desired consistency.
If cherries are fresh, cook in water to cover over medium heat until falling off the pits; drain. If caned, drain, reserving 1/4 cup of the juice. Place in a small saucepan with juice or water; add orange and lemon juices. Heat until warmed through. Press through a fine sieve into a bowl. Stir in sugar while still hot. Stir until dissolved. When ready to serve, reheat over low heat.
Preheat oven to 425°F (220°C). In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well. Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish. Bake at 425°F (220°C) for 30 to 40 minutes, or until internal pork temperature reaches 160°F (70°C).
Mix together first 4 ingredients like a pie crust. Bake 18 minutes at 375. Let cool. Beat together cream cheese and powdered sugar. Put on cooled crust. Cover with 1/2 of Cool Whip. Beat together pudding and milk. Cover over previous layer. Cover with the rest of the Cool Whip and sprinkle with chopped nuts.
Pre-cook the sausage (Pan-fry,bake,etc.) cut into circles or semi-circles. Chop garlic; put into a large measuring cup. Chop basil and add to garlic. Add a little salt and pepper before covering the garlic and basil with olive oil. Put measuring cup in refrigertor. Boil pasta, rinse and drain. Toss with sausage and oil mixture. Salt and pepper to taste. If pasta is too dry, add more olive oil. Stir in Parmesan Cheese and enjoy.
Position oven rack in the lower third of the oven; preheat oven to 325°. Place the vanilla bean on a small cookie sheet and toast for 8-10 minutes. Remove from the oven and let cool; break into 1-inch pieces (if the vanilla bean is already brittle, it does not have to be toasted). Place the sugar and vanilla bean pieces in the work bowl of a food processor fitted with the steel blade. Pulse 3-4 times, then process for 1 minute. Pulse another 3-4 times and process for another minute. Pass the mixture through a fine strainer, discarding any particles of vanilla bean, and set aside. Generously butter a 9-inch Bundt pan, dust with flour, then invert it over the sink and tap firmly to remove the excess flour; set aside. In a large bowl, thoroughly whisk together the flour, baking powder, salt, and baking soda together; set aside. In the bowl of an electric mixer fitted with the paddle attachment, process the butter on medium speed until smooth, about 1 minute. Add in the cream cheese, 1 piece at a time, and continue to mix until smooth and creamy. Add the sugar, 2 tablespoons at a time, taking 6-8 minutes, scraping down the side of the bowl as needed. Add 2 of the eggs, one at a time, beating for 1 minute after each addition. Whisk the remaining eggs with the milk and vanilla until well blended; set aside. Decrease mixer speed to low, and add the dry ingredients alternately with the liquid ingredients, dividing the flour into four parts and the liquid into 3 parts, beginning and ending with the flour. Scrape down the side of the bowl and mix for 10 seconds longer. Spoon the batter into the prepared pan and smooth the top with the back of a large spoon. Bake for 1 hour and 10-15 minutes; the cake is done when the top is golden brown and firm to the touch, and a pick comes out clean. Remove from the oven and place the cake on a cooling rack for about 20 minutes. Invert the pan onto the rack and carefully lift it off; let the cake cool completely . Dust with powdered sugar before serving. Store under a glass cake dome or covered with plastic wrap for up to 5 days; the cake may be frozen.
Heat oven to 350F degrees. Place rice in a greased 3-quart casserole dish. Add hot water; cover and let stand for 5 minutes. Meanwhile, brown the meat in a large frying pan. Add barbecue sauce, tomatoes, beans, and chili powder. Mix well and then bring to a boil. Spoon the meat mixture over the rice. Sprinkle with cheddar cheese. Cover and bake for 30 minutes. Garnish with green onions.
Marinate salmon in lime juice for at least 8 hours. Dice remaining ingredients into a colander to drain. Drain salmon and combine with mixture. Serve immediately on crackers.
Cook and prepare enough pasta,for 4 people, your choice of pasta. Put Wine and water in a skillet, heat to simmer point. Add scallops and cook 1 minute, remove and drain. Heat oil in the skillet. Add tomatoes, garlic and tomato paste, stir until combined, cook 2 minutes. Add all the seafood to the pan and cook 1-2 minutes. Add parsley, mint and season with salt and pepper.
In large non-stick skillet, saute onion and garlic in olive oil. Add ground round and brown well. Add rice, carrots, parsley, beef or vegetable broth, and pepper. Stir well and bring to boil, stirring occasionally. Lower heat and simmer for 20 minutes. Add potatoes and continue cooking until potatoes are tender or approximately one hour.
For oatmeal cookie mixture -- cream butter, sugar and eggs. Sift together flour, salt and baking powder and add to creamed mixture. Add cinnamon and oatmeal. Mix well. Add soda to hot water and add to batter -- mix well. Drop by tblspoon onto greased cookie sheet; bake 19-15 min in 325* oven. For filling, combine egg white, vanilla, milk and 1 cup of powdered sugar. Cream well.beat in mixing bowl about 10 minutes.Add rest of ingredients and beat an additional 2-3 minutes. Put filling between 2 cookies. Wrap each whoopie pie cookie in plastic wrap.
Place all ingredients in slow cooker in order listed. Cook on low for 8-10 hours. Remove skin from chicken to serve. Serve with rice or pasta.
Place all in a saucepan and boil for 5 minutes. Cool. Add 2 teaspoons soda,dissolved in 1 tablespoons lukewarm water. Add flour. Bake 1 1/2 hours in loaf pan at 350*.
Sort dry red beans to make sure all discolored beans and debris are removed. Rinse with cold water. In a medium sized pot add your beans, 3 cups of chicken stock and 3 cups of the water. Let soak at least 6 hours or over night in fridge. In a large sized pot add your olive oil and turn heat to Med-High. If using pork chop bones, add to the pot and cook on both sides for about 2 minutes each. I buy pork chops with the bone in at the store in bulk when on sale, and cut the bones out leaving a little meat on them for my soups and stews. Then I freeze the boneless chops after trimming them of fat. Add onions and bell peppers. Saute for about 3-4 minutes. Add garlic, creole seasoning, old bay, black pepper, cayenne and white pepper. Saute for another minute. Add bay leaves, thyme, oregano, and kosher salt. Add beans from the fridge (including all liquid they soaked in), and the 2 cups of water. Now is the time to add ham bone if not using pork chop bones. Stir and let come to a boil, then turn heat down to low and let simmer for at least 2 1/2 hours. I like to cook mine around 3 1/2. Or before bringing to a boil you can add to the crock pot and let cook for 6 hours on high. Make sure to remove bone(s) and bay leaves before serving. Taste to make sure has enough salt, and add some to taste. Serve with long grain white rice. I like to pack rice in a cup size ramekin (small cup size bowl)and then turn up side down onto plate, spooning beans around it. You can use chopped fresh parsley to garnish. To really liven up your meal buy some spicy smoked sausage like andouille, slice in half length wise and grill it up to serve on the side. Good with smoked veggie sausage too. I'm addicted to cheese, so I usually top mine with cheddar jack and eat with crusty whole grain bread. That's not the authentic way to eat it, but I sure do enjoy them that way. To make these totally veggie, just sub vegetable stock for the chicken and omit the pork bones. I've made it for friends with both veggie sausage and smoked tofu and they really enjoy it.
Combine baking crumbs and butter in 9 inch pie plate. Press firmly onto bottom and up side of pie plate to form crust. Add milk to dry pudding in medium bowl. Beat with wire whisk 2 minutes. Gently stir in 2 cups of the whipped topping. Spoon into crust. Refrigerate 30 minutes or until set. Top each serving with 1 tbsp of the remaining whipped topping just before serving. Store in refrigerator.
Place the ground pork/pork mince, carrot, beans, onion, coriander and 1 tablespoon of the fish sauce and optional egg (if using) in a bowl; use your hands to mix until all the ingredients are well-combined; divide the mixture into 12 portions and use your hands to shape each into 2cm-thick/3/4", round 5cm/2" patties. Heat the oil in a large pan, preferably non-stick, over a medium-high heat; add half the patties and cook for 3 minutes on each side or until they are golden-brown; transfer the cooked patties to a plate, cover loosely with foil and set aside; repeat with the remaining patties. Meanwhile, place the chilli, lime juice, sugar, extra oil and the remaining fish sauce in a small bowl; stir to combine and set aside. Place lettuce leaves on the serving plates; top with the patties and drizzle with a little of the lime mixture; serve with the remaining lime mixture.
Brown and drain ground beef in large skillet. Cook rice using the rice and water measurements above. boil water, cover and simmer rice for 20 minutes. Add Rotel and cayenne pepper if desired. Let simmer additional 5-10 minutes. Serve and top with Parmesan cheese if desired.
Make Rice a Roni according to package directions and cool completely. You can do this the day before. Add green onion and green peppers, olives, chicken and artichokes. Mix mayonnaise with marinade from the artichokes until well blended. Toss with chicken and rice mixture. Chill for several hours before serving.
Cut kielbasa into 1/4 slices. Place kielbasa slices and apple juice in large pan, cover and bring to boil 5 minutes. Remove lid and boil additional 5 minutes. Drain any remaining liquid. Add jelly and syrup to kielbasa. Toss together until jelly has coated the kielbasa slices.
Bake cake layers according to package directions. Remove from pans. Let cool. Split each layer in half. Cream brown sugar, vanilla, cream cheese and salt until sugar is dissolved and mixture is light and fluffy. Fold in whipped cream or Cool Whip(R) topping. Put one layer on plate. Top with some of filling. Add next layer. Top with more filling. Add third layer. Top with more filling. Add top layer and spread the rest of filling on top. Garnish with chocolate curls or sprinkle with cocoa. refrigerate. Note: An easy way to make chocolate curls: Melt a cup of chocolate chips with a teaspoon of Crisco shortening and pour (about 1/4-inch thick) on the back of an ungreased cookie sheet or baking pan. Let it sit until it firms up (don't refrigerate) and then take a spoon and scrape a long line of chocolate. It will curl as you scrape. Or use small metal pancake turner to form curls. Hold pancake turner at 45° angle and scrape chocolate into curls.
In a blender or food processor, combine the garlic, shallot, ginger, mustard, soy sauce, maple syrup, and balsamic vinegar until liquified. With motor running on low, pour the olive and canola oils gradually through the hole in the blender lid or food processor feed tube and blend until emulsified. Store refrigerated or use immediately.
Combine ground beef, onion, and garlic. Fry until ground beef is no longer pink. Remove from heat. Combine 1 cup cheese, eggs, salt, and Italian seasoning. Add to the ground beef mixture and mix well. Cook manicotti according to directions on box and set aside. (1/2 pkg. is 6 manicotti). Stuff meat mixture into the cooked manicotti. Spread a small amount of the sauce on the bottom of a 9" X 13" baking dish. Put stuffed manicotti in dish. Pour spaghetti sauce over them. Sprinkle with remaining 1 cup cheese. Cover with foil. Bake in a preheated 375F oven for 20 minutes. Remove foil and bake 5-10 minutes more to brown top.
Sift flour, soda, salt and sugar together. Add graham flour and mix well. Add raisins and stir. In separate bowl, combine beaten eggs, milk, melted shortening and molasses. Turn liquids into dry ingredients. Stir vigorously until all flour is dampened. Pour batter into 14x9x2" greased bread pan. Bake at 350 degrees for 35 to 40 minutes.
Soak soybeans in water overnight. Cook slowly 3-4 hours. Drain. Heat oil in skillet. Add onion, garlic and soybeans. Saute for 5 minutes. Add tomato sauce, chili powder, worcestershire sauce, salt and pepper. Simmer for a little while. Preheat oven to 350 degrees F. Meanwhile, prepare crust. Combine cornmeal, flour and 1 tsp salt in a bowl. Cut in shortening. In a separate bowl, beat together egg and 1/4 cup water. Add to cornmeal mixture. Press into 9 inch pie plate to form crust. Fill pie with soybean mixture. Top with cheese. Bake 25 minutes.
Rub the salt and pepper on to the cut steaks on one side only. In a large frying pan, pour in all the canola oil and half of the butter. Sear half of the steak meat and half of the raw onion rings over medium heat. When the steak is browned and the onions are tender (you can remove them at separate times as needed), sear the remaining steak and onions, adding the remaining butter. Blend the soups and the water in a mixing bowl. Place the browned steaks in a large oven-proof casserole dish after pouring in some of the soup mix to just cover the bottom. Drain the oil from the onions and spread them over the steak. Pour the remaining soup mix over the top. The casserole should be covered with foil and baked for 2 1/2 hours in a pre-heated, 350-degree F. oven. Serve with Yukon Gold mashed potatoes. The casserole generates adequate gravy.
Preheat oven to 350 degrees F or 170 degrees C. Line an 8x8- inch baking dish with parchment paper, leaving the edges overhanging. To make the apple filling, grate an apple on the large holes of a grater. Place grated apples in a clean towel and squeeze gently to remove some of the moisture. Place apples in a medium bowl and stir in the coconut oil, vanilla extract, ground ginger, ground cinnamon and ground allspice. Set aside. To make the crumble cake, in a large bowl, stir to combine the oats, almond flour, baking powder and salt. Add melted butter and stir to combine, then add 1/2 cup maple syrup and stir to combine completely. Add about half of the mixture into the bottom of the prepared baking dish, pressing to cover the bottom completely. Top with the grated apple mixture, spreading to cover the base. Top the apples with remaining crumble. Bake in preheated oven for 40 minutes, or until the top crumble is golden and the cake is baked through. Let cool before slicing. To make raspberry whipped coconut cream, place raspberries, 1 tablespoon water and honey in a small pot over medium heat. Cook until berries are softened, about 5 minutes. Transfer to a blender and blend until smooth. Let cool to room temperature and refrigerate until chilled. Remove coconut milk from refrigerator and scrape the solids off the top of the coconut milk. Place in the bowl of a stand mixer fitted with the whisk attachment. Beat until light and fluffy, about 3-5 minutes on medium high speed. Remove from stand and fold in raspberry puree,. To serve, slice the baked oats mix into bars and top with raspberry whipped coconut cream.
In large bowl, whisk mayonnaise, vinegar, lemon juice, sugar, salt and pepper until blended. Using a julienne vegetable peeler or a mandolin, pare the apple on four sides into thin julienne strips, stopping when you reach the cores and seeds; add to dressing with red onion and toss. Cut the jicama and carrots in the same fashion with the julienne peeler, into long thin shreds. Add to bowl and gently toss to combine. Serve immediately, or refrigerate up to 6 hours.
On low heat place 1 tablespoon of olive oil in large saucepan or wok. Cook beaten egg briefly, breaking into pieces. Remove and set aside. Add 2 tablespoons olive to saucepan or wok. Add onions, carrot and peas. Stir-fry for 2 minutes. Dissolve chicken bouillon cube in the 2 tablespoons water. Place in pan and add cold rice, garlic powder, soy sauce and sesame oil. Toss lightly to mix well and heat for 3 minutes. Add in egg pieces and mix. Additional soy sauce may be added to taste. (One cup of finely chopped pork or chicken pieces may be added.) Serve and enjoy!
For the spinach, it's easiest to partially defrost one 10 oz. package by leaving it out for a short amount of time, or putting on the microwave defrost setting for three minutes or so. It should easily break in half. Do not completely thaw or squeeze dry. If you're only making one smoothie, you can wrap the other half and put it back in the freezer. Add all ingredients to a blender and process until milkshake consistency. You may need to stop the blender and help it along if any of the frozen pieces get stuck in the blade. Serve, garnished with a single strawberry if desired.
This recipe is designed to feed however many people you want. Just adjust the amount of melted butter, blacken seasoning, and hollandaise to accommodate the number of servings you need. For Blacken Seasoning: Mix all ingredients in a bowl making sure to mix everything very well. For Cajun Hollandaise Sauce: Saute the ham and shrimp in butter until the shrimp is cooked thoroughly. Add the blacken seasoning to taste and allow the mixture to cool. After the ham and shrimp mixture has cooled, fold together the shrimp/ham mixture, diced tomato, green onion, and hollandaise sauce. For the Blackened Shrimp or Halibut: For this recipe it is best to use a cast iron skillet or griddle on a bbq grill or an outdoor propane cooker, I prefer a large cast iron skillet and a propane cooker. For shrimp: peel, de-vein, and butterfly the shrimp. For halibut: cut halibut filets to 1/4 to 1/2 inch thickness. Heat cast iron skillet to 700 degrees (the skillet will smoke and the bottom will start to turn white) Dredge butterflied shrimp, or halibut filets, in butter then coat one side with blacken seasoning. Place shrimp (or halibut) seasoning side down in the skillet and coat the other side with blacken seasoning. Cook for 2 1/2 minutes and then turn the shrimp (or halibut) and cook until desired doneness (usually only takes about another minute or two) Serve shrimp on a pool of Cajun Hollandaise Sauce, reserving enough sauce to dip shrimp into. This recipe will also work for cooking steaks or thicker pieces of halibut but you need to cook as above and then finish in the oven. WARNING: You will create a large amount of smoke when using this cooking method. DO NOT ATTEMPT TO USE THIS METHOD INSIDE YOUR HOUSE OR GARAGE! (Unless you wish to invite your local fire department to join you for dinner.) WARNING Number 2: Cooking shrimp or halibut using this method has been known to be extremely addictive once you have tasted the results.
Preheat oven to 350 deg F. Sift together flour, baking soda, cinnamon and salt and set aside. Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend into flour mixture. Fold in apples and nuts (if used) and pour into 2 greased and floured 8-1/2" x 4-1/2" x 2-1/2" loaf pans. Bake 1 hour or until loaves test done. Makes 2 loaves.
Melt butter in a saute pan over medium heat. Add pineapple, season with sugar and salt. Saute over medium heat for 5 minutes. Add ginger, stir and remove from heat.
To make the mayonnaise, combine the water, lemon grass and lime rind in a saucepan over high heat. Bring to the boil. Cook for 5 minutes or until liquid has reduced to 1 tablespoonful. Set aside for 15 minutes to cool. Strain the lemon-grass mixture through a fine sieve into a small bowl. Add the mayonnaise and basil and stir to combine. Thread the prawns, tail-end first, onto the bamboo skewers. Preheat a barbecue grill on high. Combine the Sichuan pepper, black pepper and salt in a bowl. Sprinkle the pepper mixture over the prawns and cook on grill for 1-2 minutes each side or until prawns change colour. Transfer to a serving platter. Serve with lemon-grass mayonnaise and lime wedges.
Preheat oven to 350°F. Beat eggs in mixing bowl until frothy; beat in sugar in 4 or 5 separate additions; stir in vanilla. Next, stir in flour, baking powder and salt. Heat milk and butter together in small saucepan just until hot; add to batter, stirring slowly and carefully. Scrape into a greased 9-inch square cake pan and bake for about 25 minutes, or until cake tests done with a toothpick. Make topping-- combine last 4 ingredients together in a small saucepan; heat and stir until hot and sugar is dissolved. Spread topping over cake fresh from the oven; leave oven on. Return cake to oven and heat until topping is bubbling well, anywhere from 3-5 minutes. Variation: use chopped pecans or walnuts instead of the coconut.
Bring 7up to a boil. Remove from heat; add jello; stir until dissolved. Stir in strawberries and lemon juice. Pour into containers. Cover and refrigerate; do not freeze.
Mix all ingredients in a small bowl. Season with the basil or try other herbs. I like cumin, or you might try dill weed. Add salt and pepper to taste. Cover and refrigerate until ready to serve. Enjoy!