HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300. Line baking sheets with parchment paper. Slice (unpeeled) washed potatoes on thinnest setting using mandolin. Using a mandolin will produce wafers that are the same thickness. Toss slices in EVOO. Lay slices in a single layer on sheets. Sprinkle sugar over them lightly, sprinkle garam masala. Bake 30-40 minutes or until crisp. Allow to cool. Place in air tight container with silica packets or a rice sock. This helps to keep them crisp and avoid absorbing moisture from air and getting soggy.
Preheat oven to 350. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it. In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside. With an electric mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla. With mixer on medium, beat in cocoa paste. Add flour and salt, and mix just until combined. Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting. Frosting: Melt the white chocolate according to the instructions on your package and set it aside. Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Frost the top of the brownies and then hide them from everyone! They're so good you won't want to share them. I keep these in the frig because I think they taste best cold.
Place the lime slices, honey and sugar in a heavy-based rocks glass and crush lightly together with a spoon. Add some ice, and pour the vodka over it. Adjust the flavor by crushing the lime slices further, if desired.
Sprinkle salmon with salt and pepper; place, skin down, in a lightly greased 11-x7-x1 1/2-inch or 9-inch square baking dish. Combine mustard, butter, and honey; brush over salmon. Combine breadcrumbs, pecans, and parsley; spoon evenly across top of salmon. Bake, uncovered, at 450 for 12-15 minutes or until fish flakes easliy when tested with a fork. Garnish, if desired. Yield: 4 servings.
Place butter into a small pot and add thyme sprig. Melt and let infuse for 10 minutes. Preheat a grill to medium high. Slice the rolls in half brush with a little of the thyme infused butter. Place cut side down onto the grill and grill until bread is toasted and grill marks appear. Rub each piece of toasted bread with cut side of garlic clove and then brush with a little more thyme butter. Sprinkle with sea salt and cracked pepper and serve immediately.
Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper. Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract. Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched. Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely. Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.
Prehat oven to 180°C Place croissants on a tray, and bake for 10 minutes, or until golden and heated through. Be careful not to cook them too long, as they burn easily. Meanwhile, heat about an inch of water in a large frying pan, until it is simmering. Break each egg into the water, and simmer until eggs are cooked to your liking. Place each croissant onto plates, and open out. Divide salmon (or ham) between the 4 croissants, top with 2 eggs, and place top of croissant back on. Serve with glasses of champagne and orange juice.
Mix pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish. Cut each piece of chicken in half length-wise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewers in the marinade and marinate for at least 3 hours. Bake sausage at 350F for 20 minutes. Cut each link into three pieces and set aside. Grill chicken until juices run clear and pieces are completely cooked. Thread sausage pieces on skewer. Grill until sizzling and juices are running. Place cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.
Dissolve jello in 1 cup hot water. Let cool. Mix everything in bowl. Add eggs 1 at a time. Pour into greased and floured loaf pans. Bake at 350 degrees 40-45 minutes. Cool 5 minutes. Mix icing sugar and lemon juice. Prick with size 8 knitting needle and glaze. Makes 2 9x5 loaf pans.
Prepare boiling water canner. Heat jars and lids in simmering water or dishwasher until ready for use. Set bands aside in hot water. Pulse garlic, chilies, onions, lime zest and lime meat in a food processor. Process till chunky smooth. Place in a large saucepan. Pulse the green tomatoes in food processor till chunky smooth add to the onion mixture. Bring to a boil. Stir in oregano, cumin, chipotle, cilantro, salt and pepper. Reduce heat and simmer 5 minutes. Ladle salsa into hot jars leaving 1/2 inch head-space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Process salsa in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Note: I usually end up using the better part of a whole bottle of rum by the time this cake is done. Note: any mixture of dried fruits would probably work-- you just want between 4 1/2- 5 1/2 lbs total dried fruits and nuts. Puree all prep ingredients (except for the rum) in a food processor until you have a black/brown paste. You will have to do this in batches unless you want your machine to die a horrible death. Put it all into a large bowl and --. This is the point at which you will start laughing at how crazy this recipe is. Just wait --. -- Stir the rum into your paste, inhale, pass out -- come to and cover the bowl and let it mature for a long time on the counter. WEEKS. As long as you can. I let mine sit at least a month. If the paste gets dry- add more rum. It should always be moist and heady with the scent of Jamaican paradise. I usually do this in October. The day before you are ready to BAKE the cake, cook the caramel sugar. To make the caramel sugar: boil together the dark brown sugar and water until it is reduced to 1 3/4 cups. It should simmer on med-low for about 15 minutes. Set aside overnight to cool. It may solidify, if so, just microwave it for 2 minute when ready to use. Baking day (= AT LEAST 1 week before eating day, I do it a month in advance): preheat oven to 250°F Yes- 250 degrees. Find your most humongous bowl and go buy one twice as large for mixing together everything, set aside. Bring fruit from its resting place. Stir in the lime peel, vanilla, and caramel. Set aside. Sift together the flour, baking powder and cloves in a big bowl (not the humongous bowl). Set aside. Cream together the butter and dark sugar in the humongous bowl you bought. Add the eggs one at a time until well blended. Stir in the dry ingredients (from the big bowl) until blended. Stir in the fruit mixture. Pour into greased, parchment lined, MINI loaf pans (I use disposable aluminum pans), filling each pan 2/3 full (approx. 415 grams of batter). You will need 10 pans. The mini loaves are best for (as you can guess) this cake is POTENT. Tiny, tiny, tiny slices are best. Bake 2 1/2 hours. Checking for doneness after 2 hours. When the cakes are done (springs back to the touch) let cool on the counter completely. Drizzle with yet MORE rum, wrap in foil and let sit for at least a week more. Drizzling with rum everyday -- yummm.
Position rack in bottom third of oven; preheat to 400 degrees F. Butter a 11x7 inch glass baking dish. Cook macaroni in large pot of boiling salted water until tender but still firm to bite. Drain well. Whisk 1/2 cup Gruyere, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle remaining 1 cup Gruyere over. Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Serve warm.
Preheat oven to 350*F. Grease a Bundt or tube pan. In a food processor, grind the carrots for 1 to 2 minutes, almost to a puree. Remove them to a small bowl and set aside. Grind the streusel ingredients in the food processor for 1 minute. In a large bowl, combine flour, cinnamon, nutmeg, cardamom(if using), baking powder and soda, and salt. In a smaller bowl, whisk together the eggs, sugar, oil, ground carrots, poppy seeds, and sour cream. Add the liquid mixture to the dry, stirring with a wooden spoon. Transfer half the batter to the cake pan. Sprinkle half of the streusel onto the batter, then pour the remaining half of the batter over the streusel. Top with the remainiing streusel. Bake the cake for 1 hour or until a knife inserted into the center comes out clean. Let the cake cool in its pan for 30 minutes. Invert it onto a serving dish. Serve the coffeecake at room temperature. Enjoy!
Melt chocolate and shortening or wax over a double boiler or in the microwave. Stir until smooth and combined. Pour into a large mixing bowl. Stir in pretzels and nuts and spread into a buttered 15 x 10 inch pan. Chill 20 minutes or until firm and then break into pieces. Store in airtight container in a cool place.
Preheat oven to 325°F with an oven rack in the center position. Spread the oatmeal on a baking sheet and toast them for 15 minutes, stirring them frequently, until they are pale gold in color. Let the oats cool before using. Reset the oven to 350°F. In a mixing bowl, cream the shortening until it is soft. Beat in the brown sugar and granulated sugar, beating after each addition until the mixture is fluffy. Beat in the eggs and vanilla. Sift together the flour, baking soda, baking powder, salt, cinnamon, and allspice. Stir the flour mixture into the creamed mixture. Stir in the cooled oats and the raisins and mix well. Use a 1/3 cup measure as a scoop and level the top of the dough. Place the mound of dough on a greased baking sheet or on parchment paper. Flatten it slightly with the palm of your hand to about 5 inches in diameter. Repeat with the remaining dough, leaving at least 2 inches between cookies after flattening. With the flat of a knife blade, push the dough inward to to make a neat edge if it has spread unevenly. Bake the cookies in the center of the preheated oven for 18 - 20 minutes, until they are firm to the touch and lightly browned around the edges. Cool on baking sheet for about 5 minutes, or until they are firm enough to be removed to a wire rack.
Preheat oven to 400°F Saute first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes. Add tomatoes, tomato paste and cayenne and simmer 5 minutes, breaking up tomatoes with back of spoon. Add kidney beans and heat through. Season with salt and pepper. Add mostaccioli, Parmesan and parsley and toss to combine. Transfer to 9x13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes.
Heat oil in a wok or large skillet over medium-high heat. Add shallots and garlic, cook for 1 minute, or until they start to color. Add chicken and stir fry until light golden, about 4 minutes. Add lemongrass, chile (if using), stock, fish sauce, lie juice, and sugar. Bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Add red pepper and cook for 5 minutes, or until chicken is cooked through. To serve, sprinkle with green onions and peanuts.
Put pasta on to boil. Sauce: In a saucepan mix cornflour and water into a paste. Add milk, salt and garlic powder. Heat mixture on stove at high temperature until it starts to thicken. Reduce the heat. Continue stirring so sauce does not go gluggy. Add both cheeses and stir until cheese is dissolved. Add diced bacon. Simmer sauce for 10-15 minutes occasionally stirring so bacon can cook in sauce. Add chicken and mix. If sauce starts to get too thick, add a little extra milk. Continue to simmer sauce until chicken is heated. Once pasta is cooked you're ready to eat. enjoy.
Wash the potatoes thoroughly. Place them, along with the onion, in the slower cooker. Mix the following: coconut milk, curry paste, sugar and soy sauce. Pour over the potatoes. Cover and cook on low for about 3 hrs, or until the potatoes are somewhat tender to a fork. Add the sweet potato, cover and continue cooking on low for another 2 - 3 hrs., or until all vegetables are tender. Add the peas along with salt to taste. (NOTE: My frozen peas had ice on them; I ran them under a cold faucet until the ice was gone.) Cook, uncovered, for 15 minutes. To serve, sprinkle with cashews and cilantro. Serve over rice. COOKING NOTE: I cooked this in the following intervals: 1 hour high, 1 hour low, 1.5 hours high -- which would equal 6 hrs on low.
In a large pot heat oil add onions, celery, carrots, potatoes and carrot saute for 5 minutes add garlic, oregano, bay leaf, salt, pepper 1-2 minutes. Add sausage, chipotles, peas, and cover with enough water to completely submerge all ingredients by a couple inches. Bring to a boil. Reduce heat and simmer for about 3-4 hours, until thickened be sure to stir throughout the cooking. The longer you cook it the thicker it gets. Season with hot pepper sauce and black pepper. Optional-Blend all but meat in a blender to smooth out. Garnish with croutons and or sausage slices.
Heat water and soup mix in large saucepan to boiling; reduce heat to low. Add tortellini and creamed spinach, cook for 5 minutes or until tortellini is tender. Top each serving with parmesan cheese.
Pre-heat an oven to 175 degrees and spray a 9 inch cake tin with non-stick spray (or grease with butter). For the topping, melt the butter over a medium heat with the sugar until the sugar dissolves and it begins to form a smooth caramel. Pour over the base of the cake tin and sprinkle the crushed pecans over this. Place the sliced bananas on the caramel-nut mixture, pour honey over this and then sprinkle with cinnamon and set aside for later. For the cake batter, sift the flour, baking powder & salt into a bowl. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and almond extract, 2 egg yolks and beat well. In another separate bowl, whisk the 2 egg whites until stiff. Fold the flour mixture into the butter mixture in 2 steps and add the milk to this mixture. Fold in the beaten egg-whites. Pour the cake mixture on top of the bananas and bake in the oven for approx 35 minutes, or until the top of the cake is brown and the edges have begun to come away from the tin. Remove from the oven and let it cool, loosen the edges of the cake from the tin and then turn upside down onto a serving plate.
Blend white beans with a drizzle of olive oil in your food processor until chunky. Add artichoke hearts with marinade and garlic, continuing to process until smooth. Season with basil, oregano, salt, pepper, and lemon juice to taste. Serve with warm pita.
Preheat oven to 350 degrees. Drop walnuts into boiling water in small saucepan; boil 3 minutes; drain. Spread walnuts in a single layer on a shallow baking sheet. Bake 15 - 25 minutes or until golden brown; stirring once. Cool to lukewarm. Place warm nuts in a plastic bag and crush with mallet or rolling pin. In large jar, combine nuts with oil. When ready to use, strain walnuts from oil.
Preheat oven to 350* F. Grease a 13x9x2 inch baking dish. In a large mixing bowl, combine oats, flour, brown sugar, and cinnamon. Cut butter into mixture until crumbly. Press half of the oat mixture into the baking dish. Top with half of the apples, half of the caramels, and 1 cup oat mixture. Repeat layers. Pour 1/2 c cider over top. Bake, uncovered, at 350* F for 30 minutes. Drizzle with remaining cider. Bake an additional 15-20 minutes or until apples are tender.
Toss the salad ingredients (except for the eggs) and divide it up on to plates in desired portion sizes (4 recommended). Garnish each plate with the sliced eggs. Mix the all the dressing ingredients either by shaking (I use a small carafe with a plastic lid) or by a few pulses in the food processor/blender. Apply a small to moderate amount of the blended dressing to each salad.
Rinse fish and drain well. Cut fillet in half. In a mortar and pestle, pulverize peppercorns. Add garlic and chillies and pound together until pasty. Add chopped shallots. Continue to pound to make a coarse, well-blended paste (Peppercorn-Garlic-Chillie Paste). Put palm sugar in wok with 1 teaspoon water. Heat over low to medium heat, and stir until the sugar has turned dark reddish brown, but not burned. Add remaining water and Peppercorn-Garlic-Chillie Paste. Bring to a boil over high heat, stirring to dissolve palm sugar. Add ginger, peanut oil, and fish sauce. Stir to mix, then follow with the fish. Return to a boil before lowering heat to a level at which the sauce simmers gently. Simmer for 5 minutes, turn fish over and continue to cook uncovered until it is cooked through and sauce has thickened. If a lot of sauce remains, remove fish from the wok onto a serving dish. Increase heat to high and reduce sauce by one-third to one-half. To serve, spoon sauce over fish and garnish with cilantro sprigs.
Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45 min, stirring occasionally. Add 1 cup of water to dish. Cover, bake for 1 hr or until meat is tender. Meanwhile, cook carrots in remaining 2 cups water. When partially cooked, add potatoes and cook until all tender. Add onions and peas. Put vegetables into beef dish. Thicken liquid from vegs. with flour if desired. Add worcestershire sauce, salt, and pepper to liquid. Pour over meat and vegs. Cover and return to oven for 20 minute.
Pour chilled 7-Up (or any brand of lemon-lime soda) into a punch bowl. Drop in balls or large cubes of raspberry sherbet (you can ball or slice the sherbet ahead of time and place it into a bag/container if you'd like). Do this a little bit before you need to serve the punch so that the sherbet can melt into the soda. Serve and enjoy!
Heat oven to 350 degrees. Place paper baking cup in each of 24 regualr size muffin cups. In a large bowl, mix cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder. Add water, oil and eggs. Beat with electric mixer on low speed 2 minutes. Divide bater evenly among muffin cups. Bake 18 to 23 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan to wire rack. Cool completely, about 30 minutes. In a medium bowl, beat all frosting ingredients except malted milk balls on medium spped until smooth. Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls.
Boil eggplants until soft. Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant. Put in baking pan and sprinkle with bread crumbs or cracker crumbs. Bake approximately 30 minutes at 350°F.
Place sausage in a large heavy skillet with a close-fitting lid, add water to cover and bring to a boil over medium high heat. Let cook (uncovered) until all the water evaporates. Continue cooking turning the sausages so that they brown well on all sides and don't stick. Pour off any excess fat and add the onions, bell peppers, celery, salt, peppers, and an additional 1 cup water. Stir well scraping bottom of the pan to loosen any bits of sausage that may have stuck. Reduce heat, cover, and let cook for 45 minutes to 1 hour. Remove from heat. Remove sausages and let the juices sit 5-10 minutes (allows grease to rise to the top), skim and discard the grease (if you like a thicker gravy stir in the roux and let simmer 20 minutes more). Add the sausage and the green onions and parsley and simmer uncovered for 3-4 minutes more. Serve immediately.
Preheat oven to 375 degrees F. Place stick(s) of butter or margarine in casserole dish; heat in oven just until melted. Remove dish from oven and carefully tilt so that sides are coated. (Wear protective gloves and be careful!). In a large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs; stir well to mix. Add approximately 1/2 cup grated cheese, stirring well again. Pour mixture into buttered baking dish, using a spatula to distributed evenly; bake for 30 minutes. Remove from oven and sprinkle with additional cheese, to taste; return to oven for 10-15 minutes, until cornbread is done and cheese has melted. Cut into squares and serve immediately.
For filling, in a large saucepan, combine pudding mix, coffee crystals, and gelatin. Stir in milk. Cook and stir over medium heat until boiling. Remove from heat; add chocolate. Stir until chocolate is melted. Transfer to a large bowl. Cover with plastic wrap. Cool for 45 minutes.*. Meanwhile, line a 9x5x3-inch loaf pan with waxed paper or clear plastic wrap. Line bottom and sides with split ladyfingers. Stir filling until smooth. Cool filling. Fold in the whipped cream. Spoon half of the filling into the ladyfinger-lined loaf pan. Cover filling with a layer of ladyfingers. Repeat layers. Cover; chill at least 8 hours or up to 24 hours. To serve, uncover loaf and invert onto serving plate. Remove waxed paper or wrap. Garnish with additional whipped cream and slivered almonds, if you like. Slice into serving-size pieces.
Combine daikon, ponzu sauce and green onions. Set aside. Marinate beef in sake, soy sauce, ginger juice, salt, sesame oil and mashed garlic for 5 minutes. Oil and heat a saucepan. Add the marinated meat in the pan and stir fry for 2 minutes. Serve the meat on a plate. Top with grated daikon mixture.
Cook Burgers as directed. Mash Avocados. Add all other ingredients, mix, and enjoy!
Set oven to 350 degrees. Grease a casserole that will hold at least 16 cups, or use 2 smaller casserole dishes (I use a small size roaster for this recipe). Place the chopped onions and the garlic on the bottom of a greased casserole. Shred the cabbage using a sharp knife, or use a food processor (it should measure about 7 cups). Place all the chopped veggies in a large bowl with the rice. In another bowl, stir tomatoes with their juice, 1 cup tomato juice, sugar, vinegar, salt, pepper and Dijon mustard until well mixed. Stir into the cabbage mixture, using a folding motion, until evenly blended. Transfer to the casserole dish on top of the onions (do not stir!) cover with a lid. Bake in the oven for 1-1/2 hours; then stir well every half an hour until the cabbage is soft and the rice is done. Stir in the chopped fresh tomatoes (if using). Optional; for a cheesy flavor, 1/4 cup grated Parmesan cheese may be sprinkled on top before baking.
Preheat oven to 350°F. If you haven't already done so, peel sweet potatoes, cut into large chunks and run through the shredder of your food processor. Combine the sugar, egg, butter, milk, and vanilla with a whisk. Stir in shredded sweet potato and turn into a medium sized greased casserole dish. Bake, uncovered, for 1-1 1/2 hours, stirring every 20 minutes or so or until brown on top and bubbly- do not overbake.
Place filets in single layer in a lightly greased 13x9" pan. Stir together sour cream, Parmesan cheese, paprika, salt and pepper. Spread mixture evenly over filets. Sprinkle with bread crumbs, and drizzle with butter. Bake at 350 for 20-25 minutes or until fish flakes with fork.
Place soda in a microwave safe bowl and heat for about 30 seconds on high. Remove and set aside. Melt butter in microwave. Pour warm soda, butter and honey in a blender and pulse until well combined. Serve warm.