HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Set oven rack to second-lowest position. Line 24 muffin tins with paper liners. For the cupcakes; In a large bowl using an electric mixer on low speed beat all cake ingredients together until blended. Increase to medium speed and beat for 2 minutes. Divide the batter between the paper-lined muffin tins filling about two-thirds full. Bake for about 22-25 minutes or until cupcakes test done. Remove to wire racks and cool completely. For the frosting; in a large bowl cream the butter, cream cheese, vanilla and whipping cream until light and fluffy (about 3 minutes). Add in the confectioners sugar and beat until combined and smooth adding in more cream or confectioners sugar to achieve desired spreading consistancy. Add in food couling if desired. Spread onto cooled cupcakes. Srore the cupcakes in the fridge.
Rinse peas under cold water to separate; drain. In a very large bowl mix together peas, eggs, rice, celery, onion, cheese, and pimiento. In a small bowl combine mayonnaise, mustard, lemon juice, salt, pepper, and dill weed. Toss with egg mixture. Sprinkle with paprika. Cover and refrigerate at least 4 hours, but no longer than 24 hours.
Season beef strips with ground pepper and dredge lightly in flour Combine soy sauce warm water and honey in small bowl. Stir fry onion in oil until transparent, minced garlic and beef strips; Saute until browned. Add sliced nectarines and soy sauce honey mixture; add cayenne pepper. Stir fry 2 minutes more until nectarines are heated through.
Drain the beans, and put them in a large pot with the tomatoes and the ketchup. Set the pot over medium-low heat. Peel and chop the onion; wash and chop the celery. Saute the onion and celery in the oil until softened; add them to the pot. Break up the meat and brown it in the same skillet as the vegetables; when nearly done, add the spices. Add the meat to the vegetables and simmer for half an hour to an hour. Serve with hot buttered toast.
Preheat oven to 350 degrees. Blend together butter and brown sugar then beat in egg and vanilla. Mix together flour, salt and baking soda and then stir into batter mixture. Stir in chocolate chips and chill dough for about an hour. Use 1/4 cup measure to form large mounds. Bake 17 to 18 minutes.
Combine and mix 1/2 cup mustard with the paprika, ground pepper, and salt in a bowl. Use your hands to rub the mustard mixture all over each chicken piece. Set coated chicken aside. In a large saucepan, fry the bacon bits over medium heat until they are just beginning to crisp up. Using a skimmer or a slotted spoon, transfer crisp bacon pieces to a small bowl and set aside. Discard about 1/2 of the rendered bacon fat. With the remaining fat still over medium heat, add the onions and thyme, and saute until soft. Transfer to the bacon bowl. Over medium-high heat, add the chicken wings to the pan in single layers without crowding them. If they do not all fit, work in batches. Brown the chicken wings for about 8-10 minutes per side. Do not be afraid of the brown bits accumulating on the pan, but regulate the heat so that they do not burn and turn black. Avoid moving the chicken around in the pan; this will prevent the skin from turning crisp. Once the chicken has all been browned, remove it from the pan and transfer it to a plate for a few moments. With the heat still on, add the white wine to de-glaze the pan. It will steam up, but don't be alarmed. Use a wooden spoon to scrape the bottom of the pan as the wine simmers. This simmering will cook off the alcohol and give you the foundation of your pan sauce (the fond). Add the bacon and onions back to the pan with the fond and give it a little stir. Add all of the chicken back to the pan as well (cram it if you have to!), cover, and let it all simmer for 15-20 minutes. Turn the heat off and add the remaining 1/4 cup of mustard, the mustard seeds, and the creme fraiche to create the sauce. Give it all a good stir and try to coat the chicken wings with the sauce. Serve with parsley as a garnish.
Let swiss and cheddar cheeses come to room temperature. In a large bowl beat together cream cheese and sour cream till fluffy. Beat in swiss cheese, cheddar cheese, onion, undrained pimiento, pickle relish, half of the bacon, 1/4 cup of the pecans, salt and pepper. Cover and chill till firm. Shape into 1 large or 2 small balls on wax paper. In a small bowl combine remaining bacon, pecans, parsley, and poppy seeds. Turn mixture out onto clean clean sheet of waxed paper. Roll cheese balls in seed mixture to coat. Wrap and chill. Let stand 30 minutes at room temperature before serving. Serve with crackers.
Pour peaches in 9 x 11 baking dish Add pecans and sprinkle dry cake mix evenly over peaches Melt butter and pour over top of cake mix. Bake on 350 for about 40 minutes or until golden brown. Serve warm with a scoop of vanilla ice cream for an added treat.
Cut salmon width-wise into 4 pieces; Place in a foil-lined(release foil works great)15x10x1-inch baking pan; sprinkle with salt & pepper. Bake uncovered at 425 degrees for 10 minutes. Meanwhile, in a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar; bring to a boil. Brush evenly over salmon; broil 6-inches from heat for 1 to 2 minutes or until fish flakes easily with a fork, enjoy.
Peel eggplant if desired. Slice the eggplant into irregular shapes for easy turning while cooking. When it is sliced into rounds it makes it difficult to flip around the pan. Heat a pan or wok to medium high. Add oil, chili peppers and garlic. Stir until the garlic is toasted slightly. Add eggplant and stir. Add a cup of water and cover the pan. Keep the lid closed until the eggplant is cooked, about 5 minutes. Almost all of the water should be evaporated. Continue to cook if eggplant is not done to your liking. Add fish sauce and sugar. Stir. Add basil and quickly stir. Remove from heat and serve.
Mix together yeast, water, milk, sugar, salt, shortening and flour. Knead about 10 times; set in warm area and let rise 1 hour. Divide dough in half. Roll each half out on a floured board into 10 by 12 inch rectangle. Brush with melted butter. Sprinkle with cinnamon and sugar to taste. Roll up dough along long edge; cut roll into 1 to 2 inch slices. Lay slices flat, with cut side up, on a cookie sheet. Put in a warm place. Let rise 2 hours or more. Bake in 350 degree oven for 20 to 25 minutes, until golden brown and baked through. Let cool, then top with Confectioner's Icing. Directions for Confectioner's Icing: Sift confectioner's sugar. Add other ingredients and mix with mixer until even consistency is reached. Drizzle over cooled Cinnamon Rolls.
Preheat oven to 425°F. Slice eggplant about 1/4" thick, spray with non-stick spray. Place eggplant on a cookie sheet and bake for about 15-20 minutes or until nicely browned. This can be done ahead of time, like on the weekend, so this is a lot quicker for a weeknight meal. Spray an 8x8-inch baking dish with the non-stick spray and put a small amount of sauce in the bottom of it. Place a layer of eggplant on top of the sauce. Top the eggplant with the 2 kinds of mozzarella and sprinkle a little parmesan on top. Top with a little bit of sauce and continue layering until either the ingredients are used up or you run out of room in the pan (I usually get 3 layers in). Top off with the rest of the cheeses. Bake in a preheated oven 35-45 minutes or until cheeses are melted and sauce is bubbling. ENJOY!
Place annatto seeds, cinnamon, garlic, oregano, peppercorns, coriander seeds, cloves and salt in a processor and whiz up until combined. Then add vinegar and oil, and mix well. Cut little x's in the fat of lamb racks. Then smear all over with the spice mix and refrigerate for at least 2 hours. When ready, preheat oven to the highest degree. Sprinkle the lamb with flour and cook in the oven for 10-12 mins (for medium-rare). Serve with a simple green salad or beans on the side.
Preheat oven to 350&deg;F. Cream together sugars, oil, and butter. Add eggs and vanilla, mixing thoroughly. Blend in flour, baking soda, cream of tartar and salt. Stir in chocolate chips. Drop batter onto cookie sheet in rounded tablespoons. Bake 8-10 minutes or until set. Place baked and cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.
Preheat oven to 350°F. Split chicken down back, open up, place bone side down and press firmly to flatten. Make two slits in skin near tail and tuck ends of legs through holes. Combine cinnamon, chili powder, salt and pepper. Brush chicken with 1 Tbsp olive oil and rub chicken with spice mixture. In an oven-proof skillet large enough to hold the chicken, evenly spread tortilla pieces, tomatoes, onion, garlic, mushrooms, pasilla chiles and pumpkin seeds. Drizzle 2 tablespoons olive oil over vegetables. Place chicken on top of vegetables and roast until chicken is done. Remove chicken from pan and brush with some of the pan juices. Keep warm. Add chicken stock to pan and stir up ingredients and browned bits from bottom of pan. Transfer to blender and puree until smooth. Return to pan, bring to boil, add brown sugar and reduce heat to low and simmer for 15- 30 minutes to thicken. Cut chicken into pieces, add back to sauce to warm. Serve.
Place ingredients into a crockpot. Cook on high for 15 minutes. Turn heat to low and simmer for 15 minutes or until time to serve.
Heat oven to 350*F. Lightly coat six 8-oz. ramekins with nostick spray. Place in a large baking pan. Place bottoms of rolls in ramekins. Whisk milk and eggs to blend. Pour half over roll bottoms. Add roll tops; pour on remaining mixture. Place ramekins in a shallow baking pan. Add boiling water to pan to come halfway up sides of ramekins. Bake 35 minutes or until a knife inserted near centers comes out clean. Remove ramekins to a wire rack; cool to room temperature. Serve or refrigerate up to 2 days. Enjoy!
Mix the ingredients in a bowl and leave in the fridge for at least 30 minutes before serving.
1.	Finely chop the ginger, garlic and onion. 2.	Chop the tomatoes into small pieces and leave it aside. 3.	Wash and halve the baby potatoes. 4.	Set the gas to medium heat and add the oil to a wok. Then add the finely chopped ginger, garlic and onion. 5.	When the garlic starts to brown, add the Chickpea Flour and turn to stove to low heat. 6.	Mix regularly so that nothing sticks to the bottom of the wok. 7.	When the Chickpea Flour starts to turn brown, add the chopped tomatoes, coriander powder, cumin powder, salt, turmeric powder, paprika powder and the garam masala. Stir well. 8.	Well the tomatoes start to soften, add 500ml of water and turn the stove to medium heat. 9.	When the mixture comes to a boil, put the lid on and turn the heat back to low. 10.	When the oil separates, add the baby potatoes and mix well, put the lid back on and cook at low heat. For approximately 30 minutes. 11.	After 30 mins, take the lid off, stir well and turn the stove to medium heat. Continue cooking for another 10 minutes. 12.	Serve with Indian bread (rotis/chappathis). 13.	Bless the chef.
Put 1/2 cup olive oil in a large cast iron skillet and heat slowly. Add the dried chili pepper, chopped onion and garlic cloves. Cook slowly for about 30 minutes or until the onions are very soft. Add to pan the basil, oregano, salt and pepper, wine and liquid from the clams. Continue to simmer until some of the liquid is reduced down. Keep warm. In the meantime, saute the mushrooms in a tablespoon of butter and add to the mixture. Bring kettle of water to a boil. Add a tablespoon of salt and 1 tablespoon of oil. Cook spaghetti until just al dente (about 5 minutes). As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer at low heat for about five minutes. Add olives. After draining the pasta, stir into the sauce and toss. Sprinkle generously with grated cheese and serve directly from the skillet.
Prepare a 13x9" baking pan. In a bowl, beat eggs, milk, sugar, vanilla and salt. Pour half of the egg/milk mixture into an ungreased 13x9" pan. Arrange 6 slices of bread in a single layer over egg mixture. Place 1 piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mxture over all; let stand for 5 minutes. In a large skillet, melt the butter over medium heat. Fry sandwiches until golden brown on both sides; remove from frypan and dust with icing sugar. Cut sandwiches diagonally; serve warm.
Dissolve jello in boiling water completely, stir in rum. Pour into 2 ounce shot glasses 3/4 of the way up. Chill till set and serve.
1. Rinse rice several times under running cold water until water gets clear. Drain in a colander. Put the rice and water into a sauce pan with a lid or rice cooker and cook rice according to package directions. 2. While the rice is cooking, prepare the filling. Cut smoked salmon into small bite size. Halve avocado, remove seed (discard), scoop avocado pulp out and dice avocado small. Dice cream cheese small. 3. In a medium-large bowl, mix together lemon juice, soy sauce and wasabi. Add avocados, smoked salmon and cream cheese into the bowl and mix to combine. 4. Make sushi vinegar. In a small bowl, mix together rice vinegar, sugar and salt until sugar is dissolved and mixture is smooth. 5. When the rice has cooked, transfer the rice into another medium-large bowl and add sushi vinegar to the bowl. Mix to combine. 6. Prepare the taco shells according the package directions. 7. On each taco shell, put 1/10 of sushi rice, then 1/10 of filling. Sprinkle with shredded nori over the top. Repeat this with the rest of sushi rice, filling and shredded nori. Serve immediately.
Preheat over to 425 degrees. Rub a shallow 3-quart baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray. Coat a small nonstick skillet with cooking spray; and place over medium heat until hot. Add onion, and saute' 5 minutes or until onion is tender; set aside. Arrange one-third of potato slices in prepared dish, and sprinkle with half of salt and half of pepper. Top with half of sauteed onion and half of cheddar and Romano Cheeses. Repeat layers, ending with the remaining potato slices. Bring broth and milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered at 425 degrees for 50 minutes or until tender. Let stand 5 minutes before serving.
Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7 to 9 hours (overnight) or on high 2 to 3 hours. Serve with milk.
Mix ingredients in a punch bowl or pitcher. Serve cold with ice. If the taste is too strong, add some water to the mixture.
Combine sour cream, water, sugar and salt in small bowl. Combine both flours in large bowl. Cut in butter and shortening with fingers until it resembles coarse meal. Add sour cream and stir just until dough forms. Turn out onto lightly-floured surface. Divide in half. Form each half into ball and flatten into disk. Wrap each disk in plastic. Refrigerate 1 hour. (can be prepared up to 1 month ahead and frozen. Defrost before using.).
Preheat oven to 350°F and grease a 9x13x2-inch pan. In small bowl, mix crust ingredients, and press into pan. Bake until lightly browned (15 minutes). Cool completely. Beat ingredients for 1st layer until creamy, and spread over cooled crust. Combine ingredients for 2nd layer and mix thoroughly. Spread over cream cheese layer. Cover with remaining cool whip. Sprinkle with almonds and chocolate to garnish, and refrigerate until ready to serve. To serve, cut torte into bars.
Mix the lemon juice and dried chillies in a bowl, season with salt and pepper, add the onion rings and leave to marinate until required (you could do this step more in advance if you like). Boil the potatoes in lightly salted water for about 15 minutes, or until cooked. While the potatoes are cooking make the sauce by combining all the ingredients except the olive oil in a blender; then heat the oil in a pan, add the blended sauce ingredients and simmer for about 5 minutes until the sauce thickens. TO ASSEMBLE THE DISH: drain the potatoes and place in a warmed serving dish, pour the sauce on top; drain the onion rings and scatter them and the chili strips over the top of the dish; garnish with hard-boiled eggs and olives.
Cook pasta according to package instructions, set aside. Heat olive oil in a medium sauce pan. Add chicken and cook through, but i suggest not browning it. Add mushrooms and Vodka Sauce. Use the milk to "clean out" more of the sauce out of the jar, and add to your mixture. Stir in parmesean cheese. Let the sauce mixture cook over medium heat for approximately 5 minutes, stirring occasionally. Stir in frozen peas and cook for another 5 minutes, or until peas are heated. Pour sauce mixture over your cooked pasta, or mix them together. Serve with more grated parmesean, garlic bread, etc.
In a large pot, heat the oil over medium heat and saute the onion until soft and translucent. Add the stock and bring to a boil. Add the split peas, reduce heat to low, and simmer for 30 minutes. Add the rice, partially cover, and simmer for 15 minutes. Stir the flour into the kefir (or yogurt). Add the egg. Gradually whisk 2 cups of the hot soup into the kefir, then stir the kefir back into the soup pot. Add the spinach, salt and sugar and simmer over low heat until the rice is tender, about 10 more minutes. Do not boil or the kefir will curdle. Add the scallions, cilantro, dill and mint and simmer, stirring constantly, or 1 minute. Remove from heat. Sprinkle a little bit of ground sumac on each serving.
Cut steaks into six equal portions. Season steaks with garlic, lime juice, salt, and pepper. Allow to marinate at least 1 hour, refrigerated. Remove the steaks from the marinade and pat dry; reserve marinade. In a large skillet, heat the oil over medium heat until very hot, and brown each steak for 2 to 3 minutes on each side. Transfer the steaks to a serving platter and keep warm. Add the reserved marinade and onion to the pan and cook until the onion is slightly wilted, 3 to 4 minutes. Garnish the steaks with the onion and parsley and serve immediately.
Tear angel food cake into small pieces. Press firmly in 9x13 glass dish. Mix pudding with milk, folded in sour cream. Place on top of cake. Cover with sliced strawberries, folded into glaze. Place cool whip on top of strawberries. Refrigerate at least 3 hours before serving. Better the second day!
Mix together and let the flavors blend in the refrigerator for a few hours before serving. Serve with fresh veggies.
Prepare all salad ingredients and place in large bowl. Whisk together all dressing ingredients in a bottle or small bowl. When ready to serve toss salad and dressing together.
Preheat oven to 350 degrees. Combine Dijon mustard, lemon juice, egg and pepper. Brush chicken with mustard mixture. Coat with bread-crumbs. Melt butter in large frypan. Saute chicken until golden on both sides. Place on baking sheet. Cut Brie cheese into thin slices. Place on top of chicken. Bake in oven for 10 minutes or until cheese is melted and chicken is cooked through. To serve, mix Honey Dijon Sauce and spoon over each chicken breast.
Place ingredients in blender container in order listed. Blend on high until smooth and ice is crushed, 3 to 4 minutes. Taste and adjust sweetness if desired.
Heat oven to 375. Wash hands. Pulse the crackers or oats in a food processor a couple of times. You don't want to see whole oats in the end. In a clean bowl, mix all ingredients except meat and oats (or crackers) well. Then add ground meat and mix only as much as is needed to incorporate all ingredients. Try not to overmix because this tends to make your meatloaf mixture more dense than is necessary. Mixing gently with your hands, mix in the oats or crackers until mixture is no longer runnuy. If it is, add more crushed crackers, oatmeal and/or pasta, remembering that the pasta will absorb excess liquid only as it cooks. Important: when right, the mixture should retain a shape made by your hand. If you don't get this part right, your meatloaf will not retain its shape when cooked. If you get the mix right, it will cut nicely and likely lose a crumble or two when transfering from the pan to plate. For that reason, I do this in mini muffin pans too and they come out just right, not crumbling. Put mixture into a loaf pan. Pat lightly to smooth out top of loaf. Cover loaf pan with foil and put in oven. Prepare topping by mixing ketchup with the 1 tsp of brown sugar and set aside. After 45 minutes, carefully pour off excess grease (place something on top of loaf so it doesn't fall OR use a turkey baster to suck out the juices) and thn spread topping over meatloaf. Put back in oven, uncovered. Cook for 5 more minutes and check to see if loaf is done by using a thermometer reading. If not done, check every five minutes until done. It is done and safe to eat at 160 degrees, but you can take it out at 152 and let it rest for five minutes and the temp will rise to a safe temperature. I do not trust the "it's done if it aint pink no more" method because ground meat products can both look brown long before they are safe to eat and look pink long after they are actually done. A thermometer is just easier to use and safer too. So, you use your own judgment on cook time. I pulled mine out of the oven after 52 minutes of cook time and it was 161 degrees and DELICIOUS. If you are making mini muffins, start your initial cook time at 30 minutes and keep checking with your temp till the center of the muffins reach at least 155. Also, you still have to remove the excess grease from the pans during cooking. For that reason, when making meatloaf muffins, I put a baking sheet under the pan to catch drips. A word of warning: This recipe is not friendly to subbing out the pasta or the lean ground meat. If you omit the pasta, the loaf will not be moist and hold its flavor. If you use higher fat ground meat, your pasta will be cooked in grease and the loaf will be mis-shapen, swimming in grease and unappetizing. Believe me, I know -- I've tried both. When you have both ingredients, just try it as it's written and most of all: Enjoy.
Combine the soy milk, applesauce, tofu, 1 tablespoon of the brown sugar, and the connamon ina food processor or blender and process until smooth. Pour into a large, shallow bowl and dip in the bread, coating both sides evenly with the batter. Preheat the oven to 275 degreesF. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the prepared bread in batches and cook until just browned on both sides, 4 to 5 minutes total. Keep the cooked French toast warm in the oven whileyou prepare the remaining slices. Heat the remaining 1 tablespoon corn oil in a skillet over medium heat. Add the apple slices, lemon juice, and remaining 1 tablespoon brown sugar and cook, stirring, until the apples are tender, about 5 minutes. Spoon the topping over the French toast and serve hot.
Preheat oven to 375°F. For Shells: Boil according to directions on the box. Drain, rinse with cold water. Set them aside. For Sauce: Simmer the onion and garlic together in olive oil. When they are golden, add in the tomato and then spices. Cook for 15 minutes. For Filling: Add all filling ingredients together in a bowl and mix well. Pour half your sauce evenly into the bottom of a 9x13 baking pan. Stuff your closed, undamaged noodles and arrange them in one layer over the pan, opening side down. Pour the rest of the sauce over the top of your noodles, then sprinkle with grated parmesan. Bake covered for 45 minutes.