HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake and ice cinnamon rolls as directed on can. Meanwhile, spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, beat eggs, half-and-half, corn syrup and vanilla. With serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing. Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly. Pour egg mixture over rolls. Cover dish tightly with plastic wrap. Refrigerate at least 8 hours or overnight. To serve, heat oven to 400°F Uncover baking dish; bake 20 to 25 minutes or until bubbly and golden brown. If toast puffs up too high during baking, pierce with sharp knife so toast falls. Cool 2 to 4 minutes before serving. Top each serving with small pat of butter. Warm maple syrup goes well over this baked French toast, too. One-half cup of chopped nuts, chocolate chips or raisins make a great add inches.
Dressing -- If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing. Once pureed, remove and transfer to a measuring cup or small bowl. Perfect salad dressing. If you want add the red pepper flakes, it adds a nice kick. But if not, just leave them out. Still a great dressing and so simple.
Bring a pot of water to the boil. Score an 'X' on the bottom of each tomato. Carefully place tomatoes into the boiling water, turn off the heat and let sit for about 1-2 minutes. Remove the tomatoes with a slotted spoon and peel the skin off. Chop tomatoes and set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken until golden brown, about 2-3 minutes each side, adding more oil to pan as needed. Transfer chicken to platter. In same skillet, add onion, garlic and parsley and saute until onion is soft, scraping up any brown bits, about 5 minutes. Add green peppers, tomatoes and wine and stir to combine. Season with salt and pepper. Lay chicken breasts on top of mixture. Cover and simmer over mediun-low heat for 30 minutes. Uncover and cook until chicken is tender and sauce is reduced, about 15 minutes. Serve with rice or noodles. Enjoy!
Place first 6 ingredients in a blender and pulse to combine.Add salt and pepper to taste. Combine cabbage, apple,carrots and green onions.Toss with dressing to coat.Refrigerate any left-over dressing for later use.Refrigerate at least 2 hours before serving.At serving time toss in Walnuts and Blue Cheese.
In a large bowl, cream the butter, brown sugar, and 2 cups sugar. Add eggs, vanilla, baking soda, unsweetened chocolate and salt. Add flour, mixing carefully and thoroughly. Place in a freezer ziploc bag and refrigerate for 2 hours. Take dough out of freezer. Place 1/4 cup sugar in a small bowl. Roll dough into little balls and roll into sugar. Place in greased cookie sheets and bake for 350 degrees F. for 8-12 minutes. Variation: Instead of unsweetened baking chocolate, use 3 tablespoons unsweetened baking cocoa and 1 tablespoon oil for each ounce on unsweetened baking chocolate.
FOR THE FROSTING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.) FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature. Meanwhile, spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper and spray. Dust pan with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl to ensure that batter is homogenous (batter will be thick). Pour into prepared pan and level with rubber spatula. Bake cake until toothpick inserted into center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard paper. Cool cake to room temperature before frosting, about 2 hours. (Cooled cake can be wrapped in plastic wrap and stored at room temperature for up to 1 day.). To Frost the Cake: Stir toasted pecans into chilled frosting. Invert cake onto serving platter. Using spoon, place dollops of frosting evenly spaced over cake. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days. If refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving.).
Combine wafer crumbs and butter; press into an ungreased 9-inch pie pan. Freeze until set. Combine the ice cream, crushed malted milk balls and 1 tablespoon milk; spoon into crust. Freeze for 1 hour. In a large bowl, combine the malted milk powder, marshmallow creme and remaining milk. Add the cream; whip until soft peaks form. Spread over the ice cream layer. Freeze pie for several hours or overnight. Just before serving, garnish each serving with whipped cream and sprinkle with crushed malted milk balls.
Drain one can of beans, and put beans in food processor. Partially drain second can of beans, and add with remaining ingredients to the food processor. Process until smooth. Serve with crunchy bread sticks or a good chewy french bread.
Step 1 - Measure out the water. The perfect water to pasta ratio is 1 gallon (16 cups) of water for every 1 pound of pasta. Too much water will take too long to boil and too little water will cause the pasta to clump. Step 2 - Add COLD water to the pot. Hot sink water will contain more impurities than cold sink water. Use a big enough pot that will hold the water and pasta. Make sure it has a large base so that the water will boil faster. This is a pretty easy step. Step 3 - Bring the water to a fast, raging boil. Also, add a little bit of salt to the water (about 1-2 tablespoons) but don't add any olive oil! This will season the pasta as well as quicken the time for the water to boil. Step 4 - Add the pasta to the water and do NOT cover with a lid. Also, do not add the pasta until Step 3 is reached and make sure the water is back to boiling after the pasta is added. Start your timer after the water reaches a boil again. Step 5 - After 1 minute, give the pasta a stir. After that leave it alone! Step 6 - Test your pasta after 4 minutes. The proper amount of time it takes to cook pasta "al dente," or tender but firm, varies for all the different types of pastas. So keep testing your pasta every minute from here on out. The entire time to cook should probably it between 8 to 12 minutes. Step 7 - Once the pasta is "al dente," remove it from the heat and drain it immediately into a colander to stop the cooking process. If you wait too long, your pasta will over cook and become too mushy. If for some strange, unforeseen reason, you can't immediately do this, add about 1/2 to 1 cup of cold water to the pot. This will lower the temperature enough to stop the cooking. Step 8 - Don't over drain the pasta, it should still remain moist. Also, NEVER RINSE OFF THE PASTA! Unless the recipe calls for it. After you have drained the pasta, return it to the pot or a pan and add whatever sauce you made to it. This will keep the pasta from sticking together. 2.) Once pasta is cooked, drain and place in fridge to cool for about an hour. 3.) Remove from fridge and mix together the chopped red and green peppers, chopped onion, Italian dressing and Parmesan cheese into the bowl. 4.) Place this in the fridge for another 30 minutes.
Cake: Preheat oven to 350F with shelf in middle of oven. Butter and flour 3-quart bundt cake pan. In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each. Sift flour, baking powder, baking soda, ginger and salt; add to creamed mixture alternately with buttermilk (begin and end with flour); fold in cranberries; spoon batter into prepared cake pan; smooth the top. Bake 1-1/4 hours or until tester comes out clean; cool on rack 10 minutes; turn out; allow to cool completely. Glaze: In heavy saucepan, over moderate heat, cook sugar and water; stir and wash down crystals on side of pan with brush dipped in water; add cranberries; bring to a boil; boil, undisturbed, until mixture reaches 250F;. strain through fine sieve, pressing hard on solids;. allow to cool slightly; brush on cake.
Melt butter in a large skillet over medium heat; add chopped onions, and saute 10-15 minutes or until tender. Place onions and bread cubes in a large bowl. Stir in milk, eggs, 1 cup of cheese, and salt. Pour into a lightly greased 1 1/2 quart souffle or baking dish. Sprinkle with reamaining 1/4 cup cheese. Bake at 350 degrees for 25 minutes or until set.
Sift the dry ingredients together into a bowl. Rub in the fat thoroughly. Add the liquid and mix to a firm dough. Roll out on a floured board about 3/8 inch thick. Cut into rounds. Bake on a greased cookie sheet for about 15 minutes at 350 degrees.
In a large skillet, saute onions in olive oil until tender. Add beef broth, bring to a boil. Stir in orzo, meatballs and tomatoes, return to a boil. Cover & reduce to medium heat. Simmer for about 8 minutes. Serve in bowls, sprinkle grated parmesan cheese ontop if desired.
In a large mixing bowl, dissolve sugar in warm water. Sprinkle yeast into water. Allow to stand until yeast is dissolved and begins to bubble (or proof). Add oil, poppy seeds (if using) and 3 1/2 cups of the flour. Stir with a wooden spoon until all ingredients are well mixed. At this point, the mixture will be the consistency of a mash. Continue to add flour in batches until mixture becomes too stiff to easily stir. Turn out mixture onto a floured surface and knead for about 10 minutes, adding more flour as needed to keep dough from sticking to surface or hands. When dough is "ready", it should be smooth, supple and stretchy. Grease a medium bowl. Form dough into a ball. Place in greased bowl, turning to coat ball on all sides. Cover bowl with a clean dish towel and put in a warm, draft-free place to rise until doubled in size (about 1 hour). I like to place my bowl in the oven with just the light on. When doubled, punch dough down and slap it around to get out all the air bubbles. At this point, dough can be refrigerated for future use or divided and formed into the desired shape (ie. dinner rolls, cloverleaf rolls, hamburger buns, etc.). Once formed, place on ungreased cookie sheet, cover again and allow dough to rise until doubled again which will take about 1/2 hour (longer if dough was refrigerated). Preheat oven to 350°F. Bake for 8 to 12 minutes or until lightly browned. The larger the roll, the longer it will take to bake it.
Heat oil in a large, deep non-stick skillet over medium heat. Add onion and cook for 8-10 minutes, stirring occasionally, until browned. Remove onion from skillet and set aside. Add chicken, garlic, lemon juice, soy sauce, water, pepper and bay leaf to the skillet and stir to combine. Bring to a simmer and then reduce heat to low; Cook covered for 25-30 minutes. Add browned onion to the chicken and stir. Cook, uncovered, an additional 5-10 minutes until chicken is cooked through and tender.
Cook soba noodles according to package directions, drain and rinse with cold water. Bring chicken broth, dry sherry, sugar, soy sauce, ginger and about 3/4 of the green onions to a boil. Simmer while the egg is cooking. Beat eggs in small bowl with a dash of soy sauce. Cook egg pancake in a covered omlette pan sprayed with Pam. Cut into slices. Arrange some noodles and egg slices in an individual serving bowl and garnish with some of the remaining green onions. Cover with broth. Sprinkle hot pepper flakes on if desired.
Cream butter and sugars; add eggs and vanilla. Sift together salt, soda, and flour; stir in. Fold in Corn Flakes and nuts. Drop by teaspoonfuls on greased cookie sheets. Flatten slightly and bake at 350 for 10 minutes, or until light brown.
Dissolve yeast in warm water in large mixing bowl. Stir in teaspoon salt, sugar and 2-cups of flour. Beat until smooth. Stir in enough remaining flour t make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic. (about 5-minutes). Place in greased bowl; turn greased side up. Cover: let rise until doubled (about 60-minutes). Dough is ready if an indentation remains when touched. Heat oven to 425A°. Punch down dough and cut into 16-equal parts. Roll each part into a rope about 18i1/2 long. Twist each rope into a pretzel shape. Brush pretzels with beaten egg and sprinkle coarse salt. Bake until pretzels are golden brown (about 15-20 minutes). If using self-rising flour omit 1-teaspoon of salt.
Combine ingredients with ice in a shaker. Shake well. Strain into a chilled martini glass. Garnish with a lime twist.
Combine ranch dressing with cream cheese and let sit for 10 - 15 minutes or longer so the flavors integrate. Clean the mushrooms and remove the stems, leaving only the caps. When the cheese has rested, use a teaspoon to fill the mushroom caps with the herb cheese mixture. Combine the flour with 1 1/2 teaspoons salt and cayenne pepper in a small bowl. Pour the milk into another bowl. Dip each mushroom first into the milk, then into the flour. Do this twice for each mushroom so that each has been double-coated. Put the coated mushrooms into the freezer for at least 3 hours. This will keep the coating from falling off, and it will keep the cheese inside from expanding too fast and leaking out of the mushroom when frying. Meanwhile, make the dipping sauce by combining all of the ingredients ina small bowl. Keep the sauce covered and chilled until ready to serve it. When the mushrooms are frozen, heat the oil in a deep fryer or deep pot to 350 degrees F. Use enough oil to completely cover the mushrooms (or at least a couple of inches deep). Fry the mushrooms for 8 - 10 minutes or until the outside turns a golden brown. Drain the mushrooms on a rack or paper towels. Let the mushrooms sit for a couple of minutes before serving- they will be very hot on the inside. Serve with the dipping sauce on the side.
Wash spinach and remove stalks. Place in bowl and microwave for a very short time- divide the spinach leaves into 2-3 bunches, cover and cook a bunch at a time. Spinach should be limp. Drain well- squeeze as much liquid from cooked spinach as you can. Chop roughly. Add finely chopped onion, the Feta, Romano and Ricotta Cheese. Mix well. Add ground nutmeg, salt and pepper. Add lightly beaten egg. Set aside. CREPES-----------------. Method: Sift flour and salt into a bowl. Add eggs and a little milk. Beat well. Add the remaining milk and lastly the melted butter. Heat oil in crepe pan (or use spray). Pour about 3-4 tablespoons of crepe mixture into pan- enough to cover the base of the pan thinly and evenly. Cook over high heat for about 1 minute until mixture looks as though it is setting on the top and the underneath is lightly browned. Turn crere over and cook the other side for about 1/2 a minute. Remove from pan and place on piece of waxed paper. Continue until all the crepe mixture is used up. This recipe should yield approx. 12 crepes. Place wax paper between crepes as you remove each one from the pan. ASSEMBLE THE CREPES------------. Place even amounts of Spinach mixture in the centre of each crepe. Fold crepe into a'parcel' and place in lightly greased baking dish. I usually have enough mixture for 8 crepes. Over the crepes spoon some Italian Tomato Sauce (easy to make)- onions, garlic, canned tomatoes, basil, oregano, salt and pepper. And then sprinkle lots of grated mozarella cheese! Place in moderate oven about 15-20 minutes. This recipe may seem fidley to some or alot of work but it's not really- believe me. The recipe is always nicer a day old and re-heated. Typing the recipe out has got my salivary glands going- I think I'll have to make it soon again. Cooked, diced chicken can also be added to the Spinach mixture.
Use a shallow glass bowl of about 1.5 litre capacity. Slice the trifle sponges horizontally through the middle. Use 8 halves to cover the base of the glass bowl. Sprinkle over 4 tablespoons of baileys and 2 tablespoons of juice from the pears. Whisk together the cream and mascarpone in a large bowl until lightly whipped (be careful not to over-whisk). Reserve 6 of the chocolate thins and chop the rest so they are still very chunky - about the size of hazelnuts. Mix the chopped chocolates in with the cream. Cut the pear hales into 1cm slices and lay over the soaked sponge mixtures. Spread with half the cream mixture and repeat the whole process again starting with the sponge. Coarsely chop the remaining chocolate thins and sprinkle over the top. Leave to chill in hte fridge for a minimum of 2 hours, and serve garnished with fresh mint and a dusting of icing sugar.
Rinse the Branzino fish filets and pat it dry with a paper towel. Dash of salt on one side of the fish filets only. Do not salt both sides. Fish do not need a lot of salt. Add black pepper. With frying pan on stove top, turn heat on medium high. Put butter and extra virgin olive oil in pan. Wait until butter melts and sizzles, then add garlic. When garlic is fragrant and lightly brown, add in the fresh basil. This will crisp up the basil. Immediately, put in the Branzino fish filets and pan fry for 3 minutes. Pour lemon juice onto fish into pan. Flip over fish filets and pan fry for another 3 minutes or until nice crisp brown colors on the edges. Turn off heat and plate the fish filets with your choice of sides. Don't forget to pour some of that garlic butter sauce onto the fish filets. Sprinkled some fresh minced parsley on top of dish and enjoy!
1. Heat 1 pint blackberries with maple syrup, 1 oz sugar, and orange zest until blackberries smoosh down. 2. Turn oven on 400 degrees and put in pie crust until browned. 3. Use a fork to smoosh together butter, remaining sugar and flour. 4. Place pint of blackberries in browned crust. 5. Pour heated blackberries on top. 6. Sprinkle butter/flour mixture on top. 7. Bake for 20 minutes.
add oil in a large skillet over medium heat. Add the annatto seeds and heat for one minute to release their orange color. Remove from heat and drain the oil into a separate container. Discard the seeds and return half of the oil to the skillet. Return the oil to medium-high heat and add the pork and bacon. Brown for about 5 minutes, stirring occasionally. Add the garlic, onion, bell pepper, small green peppers, tomatoes, culantro, and oregano, and saute for another 5 minutes. Stir in the chickpeas and olives (with their respective liquids), capers, and raisins. Cover and simmer over low-medium heat for 40 minutes. When done, uncover and allow to cool. Drain the broth into a separate container and set aside. Make the dough by peeling the plantains and the bananas, first cutting off the ends and running a knife tip lengthwise along one or more of the ridges. Insert and run a thumb just beneath the cut peel to lift and remove it. Peel the yautia. Place plantains, bananas, and yautia into a large bowl of salted cold water to prevent discoloring. You can grate them using the fine side of a hand grater, or instead, cut into 1/2- to 1-inch pieces for the processor. Fill 1/3 to 1/2 of the food processor or blender container with the cut vegetables, slowly adding broth to form a smooth, porridgelike mash. It should not be runny. Transfer the puree to a large bowl. If you run out of broth, substitute water as needed. Stir in the salt and the remaining annatto oil. Place a banana leaf on a sheet of parchment paper. Drop a scant 1/2 cup of the dough onto the center of the leaf and spread it several inches all around with the back of a spoon. Drop 2 tablespoons of the filling a bit off center. Fold each long side and then the ends toward the center. Slide the encased leaf toward the long edge of the parchment and wrap again. Fold end flaps over. Tie two pasteles together, with folded edges facing each other. To cook, put a batch (4 to 6 tied bundles) into a large kettle of salted boiling water and cook semicovered at medium-high heat for 30 minutes. Turn the bundles over and cook 40 minutes more. When done, drain them well, remove the strings and wrappings, and serve hot.
Cut steaks into strips measuring 3 to 4 inches wide. On a floured surface, coat steak strips with flour. Using a meat mallet, pound meat until thin, approximately 1/8 inches (be careful not to pound holes in the meat). Season each steak strip with salt and pepper. Put a little chopped onion and 1/4 bacon slice onto the top of each steak strip. to make roulades, roll up (jelly-roll style) and tie well with butchers twine. In a large frying pan over medium-high heat, heat vegetable oil. Add roulades and brown thoroughly on all sides. As each roulade is browned, remove from frying pan and transfer onto a large plate. When all roulades are browned and removed from the pan, add wine to the pan drippings and let simmer 1 minute (scraping up any browned bits on the bottom of the pan into the wine). In a large heavy baking pot or Dutch oven, place roulades and cover with the wine mixture; add water to just cover the roulades. Simmer gently 2 hours or until tender. When done, remove from heat and let cool. Remove strings and place back into the liquid. At this point, refrigerate the roulades in the wine mixture overnight. When ready to serve, place the roulades, with the liquid, back on the stove. Using medium to medium low heat, gently reheat the roulades. Once heated and ready to serve, remove the roulades from the liquid and place on a large platter. Make the gravy: Add enough flour to thicken. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly, about 10 to 15 minutes. Season to taste with additional salt and pepper. Remove gravy from heat and transfer into a large serving bowl.
In a blender combine orange juice, milk, sugar, and vanilla. Blend for 30 seconds. Add ice cubes 2-3 at a time. Blend for 30 seconds more after the last ice cube has been put inches Pour and enjoy.