HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Coat a 10-cup Bundt pan with butter. I don't have a bundt pan anymore and used a tube pan instead. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs (and almond extract if using.) Note: I used my KitchenAid stand up mixer to prep the batter. Whirl orange chunks in a food processor until mostly smooth but not pureed. Add the orange chunks to the batter and beat until blended. Add flour, salt, (cardamom if using), baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan. Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely. Whisk together powdered sugar and orange juice in a small bowl. Stir in orange blossom water if using. Drizzle over cooled cake. Let glaze set (garnish with toasted almonds if using) and the orange zest, then slice cake.
Mix the mayonnaise, tabasco sauce and minced garlic well. Brush mixture on Chicken. Grill until done.
Cook the egg noddles in boiling water according to package directions; drain and rinse under warm water, then set aside. Drain the tuna and flake with a fork. In a large bowl, combine tuna, cooked egg noodles, celery and onions; mix well to combine. In another small bowl, combine sour cream, mustard powder, mayo, Parmesan cheese, milk, thyme, salt and pepper; add into the tuna mixture and toss well to combine. Set oven to 350°F. Grease a 2-quart casserole dish. Spoon HALF of the mixture into prepared dish. Top with HALF of the sliced zucchini. Then sprinkle with cheddar cheese. Top with noodle mixture then remaining zucchini. Sprinkle with more grated Parmesan cheese if desired. Bake covered with foil for 30 minutes. Remove from oven and uncover, sprinkle with grated mozzarella cheese, return to oven (uncovered) and bake for another 10 minutes. Sprinkle chopped tomato over casserole before serving.
Spread jam in the pie crust. Cream the butter and sugar together. Add the eggs one at a time, beating after each addition. Stir in the almonds. Pour the batter over the jam. Bake in a 350 oven for 45 minutes or until delicately browned.
Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan. Sift together 2 1/4 cup flour, baking soda, salt, and 1/2 the lime zest. Set aside. Cream together the sugar and the butter. Add the eggs one at a time, then stir in 1 tablespoon lime juice and vanilla. Add the sour cream and the flour mixture alternating between the two and mixing just until combined. Toss the strawberries with the remaining 1/4 cup flour. Then gently mix into the batter. Pour batter into the bundt pan and bake for 60 minutes or until a toothpick comes out clean. Allow to cool 10 minutes in the pan and then turn out onto a wire rack to cool completely. Whisk together remaining lime juice, zest, and powdered sugar. Drizzle over the cake.
Add the rum and next 5 ingredients to a cocktail shaker filled with ice. Shake vigorously; strain into a chilled cocktail glass. Garnish with the lime slice and orchid.
This recipe really has no amounts,,,water or milk I put in the 1/4 cup as a example. Peel and core apples. Cream the butter and sugar well. Add a dash each of nutmeg and cinnamon. Fill the centre of each apple with sugar butter mixture. Place in a well buttered oven proof dish. I will say here that the sugar and apple juices during baking, go to the bottom and mix with the custard. I usually find one that holds the apples side by side touching each other, helps to keep their shape. Blend the 6 tablespoons of flour with a little cold water. Add the beaten eggs to it beating well. Add a dash salt. Add sufficient amount of milk to make a smooth creamy batter. Not too thick, as it will then be too eggy. Pour all over the apples and bake 400 degrees F. for 40 minutes-- Remove and serve-- tips and hints-- can double the custard part for more baked custard. Or you can also make a pouring milk sauce with birds eye custard power and sugar.
Preheat oven to 400. Grease a muffin pan. In a large bowl, whisk together flour, brown sugar, baking powder and soda. In another bowl stir together oats and yogurt, stirring in banana, oil and egg. Stir mixture into flour mixture and stir until moistened. Put in muffin pans and bake for 20- 25 minute until done.
Bring water, orange juice, sugar, cinnamon stick, salt, honey and green peppercorns to a simmer. Let stand for one hour. Strain mixture through a fine-meshed strainer and pour over the strawberries. Put the strawberries in a blender. Puree until mixture is smooth. Stir in the lemon juice and champagne. Serve chilled.
Spread each slice of bread with mayonnaise. Put turkey, tomato and cheese on one slice of bread and top with the remaining slice. Spread outsides of sandwiches with the softened butter. On a hot griddle, grill sandwiches for 3-4 minutes on each side or until golden brown.
Cook rice with peeled ginger, in boiling salted water until done, about 25 minutes. While rice is cooking, soak the raisins, currants and chopped apricots in hot water to cover, then drain when plump. When rice is ready, remove ginger and place rice in a warm serving casserole. To the rice in the casserole, add pepper, nutmeg, shallots, lemon juice, coriander, and olive oil. Gently fold in the plumped raisins, currants and apricots. Keep warm until ready to serve. Just before serving, sprinkle with pine nuts.
Mince garlic and cilantro in food processor, scraping until fine. Put in stainless bowl Mix in remainder of ingredients. Let sit for 1 hour at room temperature tightly covered.
Place beef in a stock pan. Pour enough water in to cover beef. Simmer on low heat for about 1 hour. Add all ingredients except barley. Cover and simmer for about 1/2 hour. Add barley and simmer for about 1/2 hour more. Serve.
Heat coconut oil in a large skillet over medium heat; add white onion slices (reserve green portions), ginger, and garlic and cook, while stirring, until fragrant, about 30 seconds. Add coriander and cook an additional 30 seconds. Toss in the shrimp and salt, and cook, continuing to toss, until shrimp are opaque, 2 to 3 minutes. Stir in the onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice and pepper. Serve with lemon wedges.
Bring water and bouillon to boil. Add beans, garlic, chili powder, sugar, maple syrup and salt. Cover and simmer for 3 hours. Add onion and ham. Simmer additional 1 hour or until tender. Add water as needed (in 1/2 cup increments). When done, the broth should thicken and barely cover the beans. Serve with garnishes and hot cornbread.
Bring a large stock pot filled with water to a boil, do not add salt as this will draw water out of the beans. Drop the beans into the rapidly boiling water and cover for 3 to 5 minutes till crispy tender. While beans are cooking make a large bowl of ice water. Drop the crispy tender beans into the ice water to stop the cooking. Pour cooled beans into colander to drain. In a large bowl combine green onion, garlic, vinegar and olive oil. Cut cool dried beans into 1/2 inch lengths; toss with dressing and figs. Cover and chill for 30 minutes to 60 minutes. Serve topped with toasted almonds.
Brown Beef with onions and peppers. Drain Add to crock pot with remaining ingredients. Cook on low 4 Hours High 2.
Tasty Optional: Heat the apple cider to boiling remove from heat and steep the tea bags for 5 minutes. No longer or it`ll be to bitter and astringent. If you want more tea flavor just add an other tea bag. Place 1/3 of the apple and 1/3 of the lemon juice in a running food processor through feed tube and then pulse till smooth then place in crock pot with plain or optional steeped tea cider on high heat. Continue with other 2/3`rds apples and juice. Cook for 18 hours on high in crock pot or 8 hour low in crock pot. Watch pot for burning and do turn heat down to low if need be. Stir the apples about every couple hours and more toward the end of cooking. Add sugars, and 1/2 the spices. Mix all together and cook 2-8 more hours. Depending on how much liquid the apples had and how hot your crock gets. You want a spreadable jam consistency. Taste and add more spices to taste. For a smoother butter use immersion blender to blend. Fill the jars to within 1/4-inch of the top, wipe any apple butter of the top and rim, place the lids and tighten the ring around them. Process the jars in the canner and keep them covered with at least 1 inch of water and boiling. Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually overnight) You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner.
Put all the sugar in a wok and add half the diluted fish sauce. Heat until sugar has disappeared into the sauce, then add the rest of the fish sauce and continue over heat until a dark brown colour. Add the pork chunks, onion, garlic, chilli, lime leaves, pepper and lime juice. Cover and simmer on a low heat until pork has cooked (about 20 minutes), stirring occasionally. You can serve this over rice, but what I do is plunge rice noodles into boiling water when the pork goes into the wok, leave them for 15 minutes before draining and adding to the wok with the pork for the final 5 minutes of cooking. This gets the noodles beautifully coated with the sauce. Garnish dish with some chopped fresh cilantro and dried, fried onions.
It's a pretty simple twist on the old classic! Cut the core out of an apple, but don't slice it yet! Cut the slices across the apple instead of down, creating thin flat 'donut' shaped slices. Spread peanut butter on one slice. Spread jelly on another. Put them together! Simple as that!
Mix together all ingredients in order given. Place in a 1 1/2 quart casserole dish. Cover and bake at 350 degrees for 1 hour.
Put chicken on plate and put in microwave for 3 minutes. Turn on stove to medium,pour olive oil into deep frying pan to heat. Take chicken breasts out of microwave,rinse off to get rid of excess gook.Cut the chicken breasts into bite-size pieces. Throw chicken into pan with the oil,and fry until white on the outside. Salt and pepper till you think you've added enough,then sprinkle the chicken with paprika. The chicken has the right amount of seasonings when you scrape the spatula on the bottom of the pan little brown bits come off. And the chicken is done when you cut the pieces in half and they're done.
Combine red pepper paste, sesame oil and sesame seeds. Enjoy with fresh cucumbers or other vegetables.
Combine the blood orange juice, lemon juice, Triple Sec, and ice in a blender and puree until completely blended. Add the tequila and puree for 2 seconds more. Pour the mixture into the frozen margarita glasses and serve.
May substitute with other orange liquer, orange juice or soda pop. But the best flavour comes from the liquers. Preheat oven to 350 degrees Sift flour, baking powder and salt. Combine eggs, butter, brown sugar, coconut, almonds, raisins, lemon extract, rind and liquer, blend well. Mix the moist and dry ingredients together for 4 minutes on medium speed. Slowly add milk to mixture as needed to make a moist cake batter. Set aside for 10 minutes. Butter and flour your cake pan. (Bake the cake batter in just one pan.) Mix the cake batter again for 3 minutes. Pour into your prepared pan and bake at 350 degrees for 45- 50 minutes. Serve with vanilla bean or custard ice cream--.
if chicken is more than 1/2 in thick slice horizontally 1/2 inches or less or pound out to thickne. place in a 9 x 13 pan. pour tomatoes and chilis, and salsa, minced garlic over top. cook in oven covered with foil for 30 min at 350°F. put cheese over top last 5 min for melting. check for doneness, then check at 5 min intervels til no longer pink inside. cut to fit rolls, serve with salad and veggies. enjoy. served with Recipe #383271 and Recipe #202036 for rolls.
fry onions in oil till translucent add tomatoes, chili powder, turmeric, and salt. simmer till tomatoes are soft (about 10 minutes) adding water as necessary. add boiled egg halves. cook another couple minutes.
Combine flour, baking powder and salt; set aside. Cream butter and sugar in mixing bowl until fluffy. Beat in eggs and vanilla. Add flour mixture, alternately with milk to creamed mixture. Stir in cranberries. Pour into greased 13x9 baking pan. Sprinkle with marshmallows; lightly press into batter. Top with brown sugar and pecans. Drizzle with butter. Bake at 350 for 35-40 minutes or until cake tests done.
Stir strawberries and sugar in a large bowl. Let stand until berries release juices, about 5 minutes. Stir in marmalade, lemon juice and vinegar. Chill at least 30 minutes and up to 4 hours.
Cook potatoes about halfdone. Hardboil eggs. Cut cucumber in half lenghthwise, and then slice. Slice celery, radish, red pepper, eggs, then finely chop onion. Mix in some Miracle Whip and mustard, enough to lightly coat everything, and sprinkle paprika overtop. Chill until ready to eat. Enjoy!
Preheat the oven to 300°F. Cream butter and sugars till light and fluffy. Add in the egg and vanilla and mix well for about another 45 seconds. Sift the flour, salt, baking soda, baking powder and coffee together. Add the sifted ingredients into the butter/sugar/egg mixture and mix well. Stir in your chocolate chips. Form the dough into rather large balls and place it on the cookie sheet, 3-inches apart. Press it down to make a 2-inch wide thick but slightly flat disc. Bake in the oven for 20 minutes on a greased cookie sheet. Let cool on the sheets for about 4 minutes and then transfer to a wire rack to totally cool off. Variations: chocolate-chocolate chip cookies - add 1/4 cup cocoa to the sifted ingredients. You can also use peanut butter chips, or using the chocolate-chocolate version, Make white chocolate chip and macadamia nut cookies. The variations are endless!
Place the oatmeal on a baking tray and toast the oatmeal under a hot grill for 3 to 5 minutes. Watch closely to ensure it doesn't burn. Allow the oatmeal to cool. Whip the cream lightly and fold in whisky and honey followed by the oatmeal and berries. Pour into tall glasses and chill for one hour or overnight before serving.
In a large cooking pot, add tomatoes including liquid, carrots, beets and green peppers. Cut 3 potatoes into quarters and add to cooking pot. Cover and bring to boil, reduce heat and simmer for 5 minutes. Add chicken broth, 12 cups of water, chicken soup base and salt and bring to boil. Reduce heat, cover and cook until potatoes are tender, about 15 minutes. Remove potatoes and green peppers into a bowl and mash. Add 1/4 cup of butter and whipping cream and mix well; set aside. In the meantime, in a frying pan, melt the remaining 1/4 cup of butter, then add onions, garlic, cauliflower, broccoli florets, celery and saute for 4 minutes. Cube the remaining potato into 1/2 inch cubes and add to cooking pot; cover and bring to boil and cook for 5 minutes. Add 1/2 of the potato mixture, 1/2 of the sauteed onion/cauliflower/broccoli mixture, chopped spinach, red pepper, dill weed and black pepper; cover and bring to boil. Add the remaining potato mixture, sauteed onion/cauliflower/broccoli mixturre and frozen small peas; stir well and bring to boil, about 3 minutes. Just at the boiling point, remove cooking pot from heat. Adjust seasonings to taste. Let Borscht sit for about 15 minutes before serving. Serve hot. Refrigerate any unused portions of Borscht.
lightly grease 20cm ring pan, cover with grease paper. beat butter, essence and caster sugar in a small bowl with an electiric mixer until light and fluffy. add eggs. beating well. transfer to a large bowl and fold in sifted flour and milk in 2 batches. divide mixture evenly between 3 bowls. 1st bowl: tint mixture pink. 2nd bowl: stir sifted cocoa and extra milk. 3rd bowl: add extra milk. drop spoonfools of each mixture into pan. run knife through to give a marbled effect. bake in a moderate oven for about 40 minutes. stand 5 minutes. turn onto cooling rack. icing: beat butter with electric mixer until as white as possible. beat in sifted icing sugar and milk in 2 batches. divide mixture into 2 bowls. tinting one pink. drop spoonfools of each onto cake, use spatula to give marbled effect.
Preheat oven to 425 degrees. Grease a 9-inch springform pan with olive oil and place on a parchment-lined baking sheet. In a large pot of salted boiling water, cook pasta until tender but still underdone, about 3-4 minutes less than recommended time on the package. Drain and transfer to a large bowl. Let cool slightly, then toss with 1 tablespoon olive oil and 1 cup parmesan. Set aside. Tightly pack pasta into springform pan, standing each piece on end. Spread meat sauce on top of pasta, pushing sauce into pasta holes. Top with mozzarella and pepperoni and transfer to oven. Bake 20-25 minutes, until pepperoni becomes browned in places and pasta on the edges of pan turn deeply golden and crisp. Remove from oven and top with remaining 2 tablespoons parmesan. Let rest 10 minutes, run knife around edge of pan to loosen, and unmold. Slice into wedges and serve warm.
Mix pork mince, egg, kumera, soy sauce and rolled oats together in a bowl. Set aside. Heat oil in your largest, lidded, pot. Fry onion, garlic, ginger, and chili for about one minute. Add remaining ingredients except for the peanut butter and half of the salt so you can adjust later. Simmer this sauce for about 5 minutes. Use the pork mixture to make meatballs about the size of a small egg, and place them carefully on top of the simmering sauce. Use a spoon to make sure they all have some sauce poured over them. Simmer with the lid on for about 30 minutes while checking and stirring very gently once or twice. Add peanut butter by using some of the sauce to thin it down before pouring it into the pot. Taste and add remaining salt if needed. Serve with salad.
Slice yuzu in half and muddle all ingredients except for club soda in a cocktail shaker. Add ice & shake for 15-20 seconds. Strain into an old-fashion glass, add a few cubes of ice, top with club soda, gently stir & garnish.
Preheat oven to 200 C; Line tray with Baking Paper. Heat Oil in pan, ADD onion and cook until soft; ADD Garlic, Cumin and Coriander; STIR for about 30 seconds. ADD Ground Lamb, and increase heat to HIGH; COOK until meat is browned. PEEL and GRATE Kumera/Sweet Potato and ADD; Cook for about 10 minutes; COOL. DIVIDE mixture into 8 portions and place a sheet of FILO onto a clean surface; NOTE: If you have not dealt with FILO before, make sure you cover remaining sheets with a clean towel until ready to use. SPRAY Filo with Cooking Oil (Can Also use Pastry Brush using oil lightly over the Filo Pastry). Place 1 portion of Lamb and FOLD Filo Pastry in half to form a Triangle; Continue folding to form a Triangle; Repeat same with all 8 portions. Place Triangles in Tray and spray with oil. BAKE about 20 minutes until golden brown. Combine Yogurt and Mint Sauce (or Chopped Fresh Mint) with Yoghurt Sauce; Serve with Traingles and. ENJOY!
Blend all ingredients in food processor or blender. Pack into crock or small bowl. Cover and refrigerate for several hours. Serve at room temperature with crackers.
Cut mozzarella in half, then into eight 3/4" slices. Place ingredients on the skewers in the following order: bread, tomato, basil, mozzarella, tomato, basil, mozzarella and bread. Set aside while you make the sauce. Mix all the sauce ingredients (everything following the skewers) together in a saucepan and warm for 1-2 minutes before serving. You don't want the tomatoes to break down, but rather just to be warmed. Brush the skewered mozzarella and tomato with a little olive oil and season with salt and pepper. Grill over high heat on both sides until the bread is lightly toasted and the cheese begins to melt, about 30-45 seconds per side. Spoon the sauce onto 4 warm dinner plates. Set the skewers neatly on top of the sauce, slide out the skewers and serve.
Boil kale in salted water for 10 minutes; drain. Soak bread rolls; squeeze dry. Chop the kale and rolls together finely. Add flour, egg, onion, salt and pepper and enough crumbs to make a stiff dough. Form into patties. Roll into remaining bread crumbs; brown in shortening.
Place all sauce ingredients in a large saucepan over medium-high heat and bring to a boil. Remove from heat and strain mixture through a sieve placed over a large bowl to reserve liquid. Place tomato mixture in blender and blend until smooth, adding enough of the reserved cooking liquid to thin sauce to desired consistency. Combine filling ingredients. Place 1-2 tablespoons of filling on the lower third of the tortilla and roll up. Place rolled tortillas seam side down on a baking sheet. Prepare remaining tortillas. Heat 1/2 inch oil in frying pan over medium-high heat. Place tacos in pan, seam side down and fry until golden and crispy, approximately 5 to 8 minutes. Keep prepared tacos in warm oven. Suggested accompaniments: remaining Pitillel Tomato Sauce, sour cream, feta cheese, tomatoes, diced sweet onion, shredded lettuce. Note: For extra spice and a smokier flavour, I add one chipotle pepper in adobo sauce to the tomato sauce, in place of the jalapeno pepper.
Combine rum, vodka & schnapps in a shaker that's half full of ice & shake till frosty. Pour into highball glass then add cranberry & pineapple juices. Garnish with fruit on cocktail pick & serve.
Lightly grease 9x13 pan. large bowl mix geletin and juice. let dissolve. in med saucepan combine water, vanilla and sugar. stir over med heat for 5 min, or until thickened. pour sugar mixture into bowl with juice and geletin. whip on high speed for about 10 minutes, or untill fluffy and creamy. pour into prepared pan. let stand for about 1 hr or until firm. dust with powdered sugar and cut to serve. store in ziplock bag.
You can use vanilla syrup from a bottle for the drink or make your own vanilla syrup following this Top Secret Recipe: Simply combine 2 cups water and 1 1/2 cups sugar in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, then add 3/4 teaspoon vanilla extract. Remove from heat and cool. Store in a covered container. To make your coffee drink, add two tablespoon of vanilla syrup to a 16-ounce glass. Add 1/2 cup fresh brewed espresso followed by 8 ounces of steamed milk. Add 3 to 4 tablespoons caramel sauce to the drink. Stir before drinking.
In a large skillet or Dutch oven, saute onions and carrots in butter. Add ribs and brown lightly. Sprinkle with pepper. Rinse sauerkraut and set aside. Peel, core, and slice apples. In large greased baking dish or small roaster add browned ribs, onions, and carrots. Layer rinsed sauerkraut and the apples on top of the rib mixture. Add dry white wine. Bake for 1 hour, 45 minutes or until ribs are completely cooked through. Serve with mashed potatoes.
blend the bananas in a food processor with the lemon juice and sweetner if using. transfer the banana mixture to a mixing bowl and fold in the fromage frais. divide the mixture between 4 ramekin or sundae dishes. sprinkle over the grated chocolate and chill the fools in the fridge until firm. I usually let these chill for around 30mins but you could leave them as long as you want.
Beat egg in measuring cup. Add cold water to measure 1 cup. Add 1 tbsp vinegar. Put dry ingredients in processor. Add liquid, about 1/4 cup while processing til mixture forms a lump. Let rest for 30 minutes or more. Make pie crusts as usual. I usually roll out on plastic wrap.