HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cake: Preheat the oven to 350 degrees. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing. Frosting: Beat cream cheese using a mixer set on medium-high speed until fluffy. Add confectioners sugar, cinnamon and vanilla and beat on low speed until well combined. In a separate bowl beat heavy cream confectioners sugar and orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combinted. Spread 1 cup between the two layers and use the remaining for frosting the top and sides of the cake. cake. Chill the whole cake after frosting for 30 minutes. Glaze: Bring heavy cream to boil, pour over chocolate, butter and corn syrup. Let stand 3 minutes and whisk until smooth. Cool 3 to 5 minutes until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drip over the sides.
Combine first 10 ingredients in a food processor or blender and process until mixed. Drizzle in water, vinegar, and hot sauce.
Preheat the oven to 400 degrees F. Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated. Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
In a large skillet, saute shrimp in oil for 3 minutes. Add the garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta or rice.
Blanch cauliflower for 5 minutes. Refresh under cold water; drain well. Cook pasta until al dente. Refresh under cold water; drain well. Cook onion in 1 tblsp butter over moderately-low heat until softened; stir in flour and cook 2 minutes. Whisk in milk, cream, Worcestershire Sauce, ketchup, mustard powder, cayenne pepper and nutmeg and bring just to a boil, stirring, and simmer for 3 minutes. Preheat oven to 350F and place rack in center of oven. Add 1 cup of Cheddar and all of the Parmesan, stirring, until completely melted. Stir in macaroni, cauliflower and ham and season. Mound into prepared baking dish and top with remaining Cheddar. Toss breadcrumbs with remaining 2 tsps butter (melted) and sprinkle over cheese. Bake for 25 minutes, or until topping is golden.
Brown beef in a skillet with garlic and seasonings. Drain and mix with Velveeta, milk and onion in slow cooker. Cover and cook on low for 5-6 hours. Toast buns; spoon meat mixture on bottom bun, add garnishes and top off with top bun.
Preheat oven to 350. Drain beans and set aside. In a large skillet cook bacon until crisp. Remove bacon, drain and crumble reserving drippings in skillet. Stir sugar and vinegar into drippings and heat and stir until sugar is dissolved. In a 1 1/2 quart casserole, layer half of the beans, half of the bacon and half of the almonds. Repeat layering. Pour dripping mixture over all and bake 45 minutes or until heated through.
Wash and cut the broccoli into bite size pieces. Place in a steamer pan over medium heat. Steam broccoli until tender. but still firm enough to be tossed with the cheese. Transfer steamed broccoli to a saucepan with a lid. Cut the Velveeta cheese into slices or small cubes and place in the pot. Sprinkle with the dry mustard and place the lid on. Let the heat of the freshly steamed broccoli melt the cheese for a few minutes. Open the lid and toss the broccoli gently with the melted cheese and dry mustard. Place in a serving dish and sprinkle with the parmesan cheese. Serve.
Roll beef cubes in flour. Heat oil in dutch oven and brown beef on all sides. Add onions, paprika, salt, pepper, and beef broth. Cover and cook over low heat for 1/ 1/2 hours or until tender.
Saute first 4 ingredients in hot oil in large Dutch oven over medium high heat 5 minutes. Add chicken broth, water, and next 3 ingredients. Bring to a boil; reduce heat and simmer, partially covered, 23 to 25 minutes or until vegetables are tender. Add chicken and barley. Cook 8 to 10 minutes or until barley is tender.
In a 13x9" casserole, layer in the following order: 8 bread slices. 8 ham slices. 8 American cheese slices. 8 bread slices. 8 ham slices. 8 Swiss cheese slices. Mix eggs, milk, and seasonings. Pour over layers. Combine crushed Corn Flakes and butter. Sprinkle over top. Refrigerate, covered, overnight. Bake at 375 degrees F. for 30-35 minutes, uncovered, or until puffed. Serve immediately. Preparation time does not include overnight refrigeration.
Whisk together milk and Dijon mustard. Have crumbs and tarragon mixed toegther in another bowl. Dip chicken pieces in milk mixture, and then dip them in crumbs. Place in a shallow baking dish in a single layer. Cover and bake in a preheated 375F oven for 30 minutes. Uncover and bake for a further 15 minutes, or until chicken is done as you like.
Mix salad dressing together. Leave in fridge overnight for flavour to infuse. Wash and cut off stalks of spinach. Put spinach leaves together in a bowl with cherry tomatoes. Pour dressing over salad and mix well.
Combine all of the ingredients, mixing until a shaggy dough forms. Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky. Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes. Gently fold the dough over a few times on a lightly floured work surface. FOR SANDWICH STYLE LOAF: Shape it into an 8" log, and place it in a 9" x 5" loaf pan. Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F. Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool. FOR ARTISAN STYLE LOAF: Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes. After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven. Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so. Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone. Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F. 16. Enjoy.
Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg, liqueur, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle. Preheat oven to 350°F Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Combine remaining 1/2 cup sugar and coffee crystals. Roll dough balls in sugar mixture. Place balls 2 inches apart on prepared cookie sheets. Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown. Immediately press a chocolate kiss into the center of each cookie. If desired, while chocolate is still warm, swirl it gently using your finger or with a knife. Transfer cookies to wire racks and cool completely. Makes 48 cookies.
Heat a large skillet on medium-high heat. Add the oil, then cook and stir the onion and garlic, until slightly tender. Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans. Continue to cook until the peppers are slightly tender. Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook for 40 minutes.
In a pot of salted boiling water, cook cabbage and carrots until crisp-tender. In a sauce pan, melt butter over medium heat; saute onions until tender. Add in flour, salt, and pepper; stir and cook until bubbly. Gradually add milk; cook and stir until thickened. Drain cabbage and carrots; place half in a greased 2 1/2 to 3 quart baking dish. Top with half of the sauce. Sprinkle with half of the cheese; repeat layers. In a smaller skillet, melt remainder of butter. Add bread crumbs, marjoram, and thyme. Cook, stirring, until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 30-35 minutes or until cabbage is tender and bread crumb topping is browned.
Put the tofu, the milk and the oatmeal in the food processor until smooth and creamy. You might have to scrape down the sides. Mix this in the bowl with the pudding. Put it in the pan and in the oven for 15-20 minutes at 325.
Preheat oven to 350 ' F. Combine sugar, oil, vanilla and eggs. Stir in flour, cocoa, baking soda, baking powder, salt and cinnamon. Fold in zucchini, coconut, nuts and chocolate chips. Pour into two greased loaf pans or one bundt pan. Bake two loaf pans for one hour, or bundt pan for 70 minutes. Cool partially in pan, then invert to wire rack to finish cooling.
Crust: Cut shortening into flour. Beat egg; add water, vinegar and salt. Combine all together and roll out, makes two double pie crusts. Pie Filling: Peel and slice apples and put in unbaked pie crust. Cut butter in two or three pieces and put on top of apples. Mix sugar and flour together. sprinkle sugar mixture over apples. Sprinkle cinnamon on top of all. Top with crust. Bake at 400°F ten minutes. Reduce oven temperature to 350°F and continue baking for 40 minutes longer.
Mix all seasonings into oil, pour over crackers (in a large bowl) and stir. Add parmesian cheese, continue stirring. Continue to stir every 15 minutes for a total of about two hours.
Preheat the oven to 350°. Coat a 9 x 13-inch baking dish with cooking spray. Melt the chocolate and butter n a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water. Whisk the flour, cocoa, salt and baking soda in a medium bowl. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil and vanilla and whisk to combine. Whisk in the melted chocolate mixture until blended. Add the dry ingredients and mix until just moistened. Spead the batter in the prepared pan and sprinkle with walnuts, if desired. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack before slicing.
Heat orange juice to boiling in 1-quart saucepan over medium heat; remove from heat. Stir in couscous. Cover and let stand 5 minutes. Stir in onions and carrot. Chill for at least 30 minutes. Arrange lettuce on 4 plates and divide couscous evenly. Arrange avocado slices and orange sections around couscous. Drizzle salads with french dressing and sprinkle with sunflower seeds.
Place first 4 ingredients into large saucepan. Tie lemon, cinnamon stick, cloves and allspice in double layer of cheesecloth. Add to pumpkin mixture. Heat and stir until sugar dissolves. Bring to a boil. Simmer, uncovered for about 20 minutes, stirring occasionally until pumpkin is tender. Discard spice bag. Pack pumpkin into hot sterilized pint jars to within 1 inch of top. Fill with syrup to within 1/2 inch of top. place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes.
Toss pasta, ham, 1 cup cheese, broccoli, and green pepper together in a large mixing bowl; combine miracle whip and milk; stir into pasta mixture until everything is coated. Pour pasta mixture into a lightly greased 9x13" baking pan; top with croutons and remaining cheese. Bake at 350° for 30 minutes. Note: Using 8 ounces rotini pasta (2 cups) made the casserole somewhat dry, so I decreased that amount to 6 ounces or 1 1/2 cups dry pasta.
In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13-in. *9-in. *2-in. baking dish; top with peahes. Arange bread over peaches. In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350 degrees for 20 minutes. Uncover; bake 25-30 minutes longer or until the bread is golden brown. Serve with a spoon. (pairs great with sausage).
Melt butter in large saucepan on low heat. Add instant coffee and vanilla, stir well. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Add cereal; mix well. Press firmly into greased 13x9-inch pan. Cool completely. Cut into approximately 26 1x4.5-inch bars. Melt white chocolate chips and drizzle over bars. Allow to chocolate to cool and harden.
Place chicken thighs in a medium saucepan and add just enough water to cover completely. Bring to a simmer and cook for 20 minutes, or until cooked through. Remove chicken and allow to cool slightly, reserving cooking liquid. Combine soy sauce, ginger, pepper flakes, and green onion in a small jar, shake well and set aside. Cut chicken into chunks and place in bowl of food processor. Add mushrooms, onion, hoisin, mustard, and sriracha. Process until ground and well combined. Beat egg with the 1 tsp water. Working in small batches, place 1 tbsp of meat mixture on center of each wonton wrapper. Brush two edges with egg wash and fold up sides, corner to corner, to seal well around filling. Fold top corner over and secure with a little more egg wash if desired. Bring reserved cooking liquid to simmer in a pan with a steamer basket. Spray basket with cooking spray and place dumplings in basket. Cover with lid and steam 8-10 minutes. If you would rather cook these like potstickers with a crispy bottom, spray a shallow pan with cooking spray and set over medium heat. Set dumplings directly in pan and pour hot cooking liquid around dumplings to about 1/2 inch deep. Cover and cook 5-6 minutes or until bottoms are brown and crispy. Don't move them around during cooking or they will stick and tear. Serve with sauce.
Combine all ingredients in a small bowl. Use as needed in recipes calling for fajita seasoning.
Mix spices in a small bowl. Rub all over hens and grill immediately, or cover airtight and refrigerate up to 24 hours. Heat barbecue grill. Place hens, skin side down, 4 to 6 inches above heat source. Grill 20 to 30 minutes, turning once, until meat is opaque near the bone and juices run clear when thigh is pierced. Serve with lemon wedges. Enjoy!
Add all of dry ingredients to mug. Mix well with a fork or small whisk until blended. Add oil or melted butter, water, and vanilla. Mix well (add mix-ins if using). Put in the microwave and cook on high heat for 1 minute 40 seconds - 2 minutes (less time for a more moist brownie, more time for a more cake-like brownie). Add toppings or a scoop of ice cream and enjoy! Variations: Mounds: add 1-2 tablespoons chocolate chips and a sprinkling of sweetened flaked coconut on top of cooked brownie. Peanut Butter Swirl: add 1-2 tbsp creamy peanut butter into mix before microwaving, or add 1 tablespoons on top of brownie after its cooked (I've noticed the peanut butter swirl tastes best with peanut butter on top of the brownie after it's cooked). Berry Jam: top cooked brownie with 1-2 tablespoons melted berry jam (strawberry, raspberry or blackberry is best. Just heat in microwave until melted then pour over brownie). S'mores: top cooked brownie with mini marshmallows and graham cracker crumbs. Candy Bar: mix in 1-2 tablespoons of your favorite chopped chocolate candy bar into the mix before heating, or add m&ms. Caramel Sea Salt: drop 2 salted caramels into the middle of the mix before heating, and once done top with a light sprinkle of sea salt.
Preheat oven to 375 F degrees and cut cauliflower into large florets. Mix RawSpiceBar's Sumac Za'atar, pita crumbs and salt to taste in a small bowl. Set aside. Beat eggs and slowly add the flour until well combined. Rub cauliflower head in egg mixture to coat fully. Roll sumac cauliflower in breadcrumb mixture to coat full again. Place cauliflower in a greased baking dish. Bake for 30 minutes, turning halfway through. Bake until cauliflower is tender and browning.
Put all the ingredients except ice into the blender and blend smooth. (If it's too thick add a bit of water until it's the consistency you want.). Serve very cold over ice.
Empty both cans of chickpeas into colander and rinse with cool water. Let the chickpeas drain as you prepare the rest of the salad. Remove the cilantro leaves from the stems and then roughly chop. Dice the red onion. Place both in a large bowl. Prepare the dressing by squeezing the juice from one lime into a bowl and adding the olive oil, cumin, cayenne pepper and salt. Finely mince two cloves of garlic and add them as well. Stir everything to combine. Taste and adjust salt to your liking. Add the drained chickpeas and the dressing to the bowl with the cilantro and onion. Stir to combine and then serve. The flavor intensifies as it sits so, refrigerate before serving for a stronger flavor.
Combine the milk and sugar in a small heavy saucepan. Scald milk, stirring, over medium-low heat. Stir in orzo. Cook,stirring frequently and adjusting the heat to prevent milk from boiling over, until mixture is very thick and orzo tender to the bite, 20 to 25 minutes. Off heat, stir in the vanilla. Pour mixture into a large bowl or 4 individual custard cups. Cool slightly. Serve warm or at room temperature.
Put a heaped teaspoon of brown sugar into 6 individual ramekins. In a large bowl, beat sugar and eggs together until yellow and frothy. Bring milk to boil, gradually add it to the egg mixture, beating constantly. Add coffee essence. Pour this mixture into ramekins, place in roasting pan. Add enough water to come half way up the sides of the ramekins. Bake in a moderate oven, 350 degrees until just set, about 45 minutes. To test, stick a skewer into the custard, if it comes out clean, the custard is done. Remove from oven and allow to cool.
Drain liguid from whole kernel corn into cup. Beat eggs slightly in large bowl. stir in whole kernel corn and 1/4 cup of the liquid and cream corn, evaporated milk, melted butter, onion, salt and pepper. Fold in crackers and diced cheese. spoon into greased 8 cup baking dish. bake at 325 for one hour. let stand five mins before serving.
In a small saucepan, combine the sugar and water and cook over high heat just until the sugar has dissolved. Let cool to room temperature. In a large pitcher, combine the sugar syrup with the mint leaves and lime wedges and muddle well with a wooden spoon. Add the rum and stir well. Strain the drink into another pitcher. Fill tall glasses with cracked ice and pour in the drink, filling them about two-thirds full. Top with Champagne, garnish with the mint sprigs and serve. MAKE AHEAD The mojitos can be prepared through Step 2. Refrigerate the mojitos in the pitcher overnight.
Place chili in a medium saucepan and bring to a boil. Reduce heat to low and slowly stir in sour cream and cheese. When cheese is melted, stir in tomatoes and onion. Place in a serving dish and garnish with black olive slices, if desired. Serve warm with tortilla chips.
For Filling: In a large bowl combine sugar, flour, salt, cinnamon, lemon juice, grated peel, and blueberries and set aside. For Pastry Crust: Sift together flour and salt; blend in lemon zest. Cut in shortening until pieces are the size of small peas. Mix together 4 tablespoons of the water and the lemon juice. Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together. Roll out half of the pastry and line a 9-inch pie pan and trim edges. Pour blueberry mixture into pie crust. Roll out remaining pastry to about 1/8 inch thick. Cover pie with crust, trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape. Bake at 425° for 40 minutes, or until crust is nicely browned.
In a large mixing bowl dissolve yeast in warm water, mix with starter. Add 3 cups flour, sugar and salt, stir vigorously 2 or 3 minutes. Cover with a cloth, set in warm place and let rise 1-1/2 to 2 hours or until doubled in size. Mix baking soda with 1 cup of remaining flour and stir in, the dough should be stiff. Turn out onto a floured surface and begin kneading. Add the remaining 1 cup of flour or more if needed to control stickiness. Knead until satiny, between 5 and 10 minutes. Shape into 2 oblong loaves or 1 large round loaf, place on lightly greased cookie sheet. Cover with a cloth, set in warm place free from drafts and let rise 1 to 2 hours or until nearly doubled in size. Before baking, brush outside with water and make diagonal slashes across the top with a sharp single-edge razor blade. Put a shallow pan of hot water in the bottom of the oven. Bake at 400° F for 45 minutes or until the crust is a medium dark brown.
Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand. Dust work top with a little cornflour and roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb! Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes. Bake on middle shelf at approx 170c until set & still pale - about 12-14 minutes THEY SHOULD NOT BE DARK. When cooled slightly, drop one by one into the syrup. Hold on a fork and allow excess to dribble off before slowly dropping into the sugar. Re-dip with sugar 15 mins later and pop into paper cases. For the syrup you can make it easily by putting 2 cups of water and 1 cup of sugar in a pan and boiling for 10 minutes It needs to be nice and light - just enough to hold the icing sugar on.
Cream butter with all but 2 tbsp sugar. Beat in egg yolks and lemon peel. Stir in flour, just until mixed. Add milk and lemon juice. Stir well. In another bowl, beat egg whites with salt until soft peaks form. Gradually beat in remaining 2 tbsp sugar. Beat until stiff peaks form. Fold egg whites gently into lemon mixture. Spoon batter into buttered 8 inch baking dish. Place baking dish in a larger pan of very hot water (to come halfway up the sides of the baking dish). Bake in preheated 350F (180C) degree oven for 40-45 minutes or until puffed and browned on top. Cover with aluminum foil half way through baking time if cake is browning too quickly. To serve, cut into squares and dust with icing sugar. Serve warm or cold.
Blend all ingredients and roll in nuts! Chill in refridgerator for about an hour.
Grate the apple. Mix with oats, nuts and yogurt. Can be served with canned or fresh fruit.