HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour two 9-inch cake pans. Preheat oven to 350 degrees F. Beat egg whites until frothy; then add sugar and beat until stiff peaks form; set aside. Cream butter and brown sugar until fluffy; add egg yolks one at a time, beating after each addition. Sift flour, cocoa, and baking soda together in a separate bowl; add to creamed mixture alternatively with coffee and Kahlua, blending well. Fold egg whites into batter. Pour batter into prepared pans. Bake in a preheated oven for 30-35 minutes or until done; cool 10 minutes; invert on wire rack; remove pans. Cool completely before frosting. To prepare frosting, cream butter and confectioners sugar in a large bowl. Add cocoa, Kahlua, and coffee, beating until smooth. Spread frosting on cake; garnish cake with shaved chocolate, if desired.
Preheat oven to 180°C. Using a deep, dry bowl beat egg whites until stiff. Add the sugar gradually and continue beating until thick. Add the yolks and beat lightly. Sift the dry ingredients gently over and mix in lightly. Fold in the margarine and water. Pour into two prepared tins and bake for 20 minutes. Remove from oven and cool on a wire rack. Fill and sandwich with jam and cream. Sift icing sugar on top of cake. HINT: To prepare baking pan, brush lightly with oil. Cut out brown paper to fit base. Place at the bottom of the pan and then brush paper with oil.
SPRINKLE yeast and 1 teaspoons granulated sugar over warm water in large bowl; stir until dissolved. Let stand 5 minute Add remaining granulated sugar, milk, sour cream, vanilla, baking soda, salt and 4-1/2 cups flour; beat with mixer until well blended, stopping occasionally to scrape bottom and side of bowl. Stir in enough of the remaining flour to form soft dough. PLACE dough on lightly floured surface. Knead 10 minute or until smooth and elastic, gradually adding remaining flour if dough is too sticky. Place in well-greased bowl; turn dough so top is greased. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume. PUNCH down dough; place on sheet of lightly floured parchment paper. Roll into 12x9-inch rectangle. Use sharp knife or pizza wheel to cut dough into 48 (1-1/2-inch) squares; separate to allow 1 inch between squares. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume. HEAT 1/2 inch oil in electric skillet to 350°F. Gently stretch each square of dough lengthwise into rectangle. Carefully add in batches to hot oil. (Do not crowd dough.) Cook 2 minute or until each beignet is golden brown on both sides, turning after 1 minute Place in single layer on paper towel-covered baking sheets. When all beignets are cooked, sprinkle with powdered sugar.
Pre-heat oven to 375F and line a baking sheet with parchment paper. Cut cauliflower in small florets and place in a bowl. Add Olive Oil to cauliflower and mix well until all the florets are well coated. Bake cauliflower florets for 25 minutes. Place warm cauliflower in a food processor and pulse about 20 times creamy. Transfer cauliflower into a bowl add mashed potatoes, parmesan cheese and beaten eggs and mix well until well combined. Grease a 12 muffin, muffin tin with olive oil and spoon the cauliflower potato mixture into it. Sprinkle the top with parmesan cheese. Bake at 375 for 20 minutes, let them cool before taking bites out of muffin mold.
Puree the avocados with the chicken broth in a blender until smooth. Pour in enough milk to make a thick but pourable soup. (may not use all 2 cups, may use less). Add the lemon juice and season with salt, black pepper, and cayenne to bring out the delicate flavors. Garnish with the cilantro and tomato. Serve at once, because the soup tends to discolor rapidly.
To make your own baking powder, add the ingredients to a jam jar or similar and shake well to mix. To make the self raising flour, add 1 tsp of the baking powder to 200g or 8 oz of plain flour and mix. That's it!
Saute onion in butter until golden. Mix cheese with zucchini and onion. Add the remaining ingredients, Mix well. Pour into a 9-inch greased pie plate. (No crust needed!) Bake at 350 degrees for about 30-35 minutes or until center is set. Serve with a salad for a light meal.
In medium skillet, heat mushrooms in oil. Stir in flour. Cook over low heat stirring until mixture is bubbly. Remove from heat. Add enough water to reserved mushroom liquid to measure 1 cup. Stir into mushroom mixture with bouillon cube. Heat to boiling; stirring constantly. Boil and stir 1 minute. Stir in kitchen bouquet.
Blanch beans in water for 3 minutes, drain. Plunge in ice water, drain. Divide beans into 4 groups. Wrap with bacon slice, secure with toothpick. Arrange in baking dish. Combine sugar and butter and garlic and mix. Drizzle over beans and bake at 350 for 30 minutes.
Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Reduce heat, cover and cook for 15-20 minutes or until tender. Drain and rinse with cold water. Let stand until cool enough to handle or refrigerate overnight. Peel and cube potatoes. In a large bowl, toss the potatoes, onions and celery. In a small bowl, combine the sour cream, mayonnaise, parsley, vinegar, salt, pepper and celery seed. Pour over potato mixture; toss to coat. Sprinkle with blue cheese. Cover and refrigerate for several hours before serving.
Preheat the oven to 350 degrees F. Poke the potatoes all over with a fork and nuke in the microwave for 15 minutes. Alternatively, you can bake them in the oven for 1 hour. Let cool until you can handle them with your bare hands. Trust me on this one, you don't want to be playing hot potato. Cut each potato in half. Pare off a tiny sliver of what will become the bottom of your potato, so it can stand on its own and not roll around. Scoop out the flesh and leave just a small layer of potato around the shell. Use the scooped out potato to make mashed potato, or save for another use, but you're not going to need it for this recipe. Line the 4 potato shells with the wilted spinach leaves. Crack each egg into a potato shell. Make sure the yolk doesn't break (you may want to crack the egg into a cup first and then gently pour it into the potato. Season with salt and pepper to taste. Top with grated cheese. Place the potatoes on a baking sheet (good idea to line it first with parchment paper). Bake in the oven until the eggs are set and the cheese is melted (about 20 minutes). In the meantime, make the salsa by combining all the ingredients. You can make it as chunky or as smooth as you like. Serve the potatoes with some salsa on the side.
Mince garlic and cilantro in food processor. Add onion to mixture in processor and mince it by pulsing. Add chickpeas, cumin, coriander, salt, pepper cayenne and bread crumbs. Process with brief pulses to a chunky puree, scraping down sides occasionally. Add egg white and process until blended. Transfer to a bowl. Mix well. Shape mixture into 8 smooth patties. Pack mixture firmly when shaping so that falafel holds together. Heat grill and brush with oil. Grill falafel patties over medium heat about 5 minutes per side or until slightly firm on top, turning patties over carefully with 2 spatulas. Serve hot.
Mix sugar, butter, dark chocolate cocoa and milk in a saucepan. Bring to a boil quickly. Reduce heat to medium and continue to boil until a small amout of the mix dropped in cold water forms a soft ball, about 3-4 minutes. Remove from heat, stir in vanilla and oatmeal. Spoon onto waxed paper and let cool until hardend.
Pound chicken with a meat mallet to flatten slightly (about 1/2 inch thickness). Place 2-3 slices of the avocado onto each breast (You will have avocado left over I use this for my salad I serve on the side), remove tomatoes from oil and slice thinly ( 2 Tomatoes per breast) lay slices on top of avocado, finally top with sliced mozzarella. (quarter of cheese per breast). Fold breast over to cover, Wrap two slices of Prosciutto around each breast. Pre-heat oven to 180c. Lightly oil an oven proof dish, place chicken breasts in dish and cook for 35-40 minutes or until cooked through. Sauce. Heat milk in a medium saucepan add chicken stock. Mix a little water with cornflour and add half the cornflour to milk. Stir until sauce thickens slightly. Add the wine, Worcestershire sauce stir, whisk in mustard until blended. Finally add the sugar, cream and remaining cornflour stir until sauce boils and thickens, add the parsley, stir and serve with chicken. To serve: Place chicken on a plate, pour the sauce over and serve with salad on the side.
Marinade:Warm the honey gently in a small saucepan over medium heat until it is quite fluid. Toast the sesame seeds in a dry skillet over medium heat until hey begin to pop. Save about 2 tablespoons of the seeds for garnish and grind the rest in a spice mill or mortar and pestle. Stir the ground seeds, the cinnamon, cumin, oil, and lemon juice into the warm honey. Place the chicken in a shallow nonreactive container, pour the marinade over it and turn to coat. Cover and refrigerate overnight. To cook, bring the chicken to room temperature. Heat the grill or broiler. Remove the chicken from the marinade, reserving the marinade. Thread the boneless thighs onto skewers, 3 per skewer, and sprinkle lightly with salt and pepper. Grill or broil, basting often with the marinade, until cooked through, about 4 minutes each side. Sprinkle with the reserved sesame seeds before serving.
Put the sea salt and paprika in a mortar and grind with the pestle to a fine powder or use a mini spice blender. Place the almonds on a baking sheet and toast in a preheated oven,. 400° F, (200°C), for 8 - 10 minutes, stirring occasionally, until golden brown and giving off a toasted aroma. Watch carefully after 7 minutes, they burn quickly, pour into a heat proof bowl. Drizzle over about 1 tablespoon of oil and stir to ensure that all nuts are lightly and evenly coated; add extra oil if necessary. Sprinkle with the salt and paprika mixture and stir again. Transfer to a small bowl and serve art room temperature. *Cooks tip: It is best, and more economical, to buy unblanched almonds and blanch them as and when required because they start to dry out as soon as the thin, brown skin is removed. Put the unblanched almonds in a heat proof bowl, pour over boiling water and let stand for a few minutes. Drain well, then pat dry and slip off the skins.
Combine all ingredients in a small saucepan. Bring to a boil on medium heat, stirring every minute or so. Reduce heat to medium/ low and simmer until reduced by half. The sauce should have the consistency of table syrup when hot and the consistency of jam when served at room temperature.
Saute onions in butter. Place onions in a 9 x 13 casserole dish with a slotted spoon. Stir in heavy whipping cream, white wine, and black pepper. Mix well. Top with cheeses. Bake at 375 degrees for 15-20 minutes.
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla in large bowl to blend. Fold in bread cubes. Stir in raisins. Transfer to buttered 11X17 baking dish. Let stand for 15 minutes. Bake in a 325 degree oven for about 40 minutes. Serve with your favorite caramel sauce or make your own with the recipe below. Caramel Sauce: In a heavy saucepan, whisk sugar, salt and butter on medium heat until butter is melted and sugar is dissolved. Whisk in cream and stir until sauce is smooth, about 3 minutes .
Combine first 3 ingredients; spread on four slices of bread. Top each with four bacon pieces, two tomato slices, and a slice of cheese. Top with remaining bread. In a skillet over medium heat, melt 2 tablespoons butter. Cook sandwiches on both sides until bread is lightly browned and cheese is melted, adding more butter if necessary.
Place unwrapped peanut butter cups in freezer before starting. Preheat oven to 350 degrees. Using miniature muffin tins, place a 1 inch ball of dough in each cup. Bake for about 5 minutes LESS than package directions instruct (This usually turns out to be about 7-8 minutes). Remove from oven and leave in pans. Remove candy from freezer and carefully press one into each cookie. Remove from tins after they are almost cool. Cool completely on racks.
Preheat oven to 400* F. Place butter in 9 x 13 inch baking pan; melt in oven as it preheats and remove pan when butter has melted. Blend egg, water, soy sauce, salt, and pepper. Dredge chicken in flour; then into egg mixture. Arrange chicken breasts in baking pan, flipping to coat with butter. Sprinkle evenly with sesame seeds. Bake for 40 to 45 minutes or until tender and golden brown.
Stir olives, tomato, garlic, thyme and oregano into cooked couscous. Serve hot, warm or cold. Makes 3 cups.
Bring everything to a boil and lower heat to simmer for 1 hour. Drink it twice a day.
Cut chicken into bite size pieces, about 1". Salt and pepper chicken and dredge in flour. In a large skillet, melt the butter and brown chicken. Add onion and garlic and cook until softened. Stir in potatoes and carrots. Add flour and stir, then add broth and bring to a boil. Reduce heat, cover and simmer for about 30 minutes or until veggies are tender. Stir in peas and heat through.
Preheat oven to 350°F. Mix cake mix with 1/3 cup Pet milk, oleo and chopped nuts. Press half into a 9 X 13 inch ungreased pan. Bake for 6 minutes using temperature on cake box. Mix and melt caramels with 1/3 cup Pet milk;. Pour caramel mixture on cake and sprinkle chocolate chips over this. Crumble rest of cake mixture and bake for 20-25 minutes.
Toss to combine Berries with sugar (sweetener), vinegar and orange peel. Transfer to a 4-cup (2L) casserole or heat-proof bowl. Reserve in the referigertor for up to 6 hours. When ready to prepare dessert, transfer fruit to 8 (glass) dessert dishes. Whip cream until very thick. Fold in sour cream. Spread evenly over the fruit. Brulee Topping: Stir 1/2c Sugar (sweetener) with 1/4c water in a saucepan. Bring to a boil and cook, WITHOUT STIRRING, for 8 to 10 minutes or until amber in colour. Remove from heat and drizzle over cream layer while still hot; serve immediately.
Heat a large skillet over medium high heat. In a small bowl, combine butter and thyme. Spread over one side of each bread slice with the butter mixture. Place 3 slices in the pan, buttered side down. Top with the cheese, then with remaining bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3-5 minutes per side. Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1" squares. Use in soups(tomato is especially nice), on top of salads, etc. Enjoy! Makes about 60 croutons.
Over med. heat, cook beef in stew pot w/onion salt, pepper& garlic (about 15 min.) Add tomato, water, spices, bullion cubes and carrot, boil for 15 minutes. Add potato and pasta, bring back to boil until cooked through. Enjoy. (For a spicier version that is still wonderful, sub one can of diced tomatoes for a can of diced tomatoes w/chilies.).
To make bath bombs successfully, have ingredients ready to mix. Choose your moulds carefully and have, at least, 2 molds ready for filling. Read the instructions first so you know what you are doing. Carefully measure out the wet ingredients (if you have too much, you will end up with "slop", and, if that is the case, just dry the product out and leave it loose (it will still work!). To Start: Combine the baking soda, citric acid, cornstarch, and borax. Melt the cocoa buter in a microwave safe measuring cup or over low heat in a small pot. Add to the baking soda mixture. Combine the mixture and add the essential oils. Mix well. Mixture should hold together when you make a ball. Working quickly, press the mixture FIRMLY into your mold, making sure the edges are clean. Leave the mixture in to the mold for a couple of minutes, then pop out. While one tray is drying, work on the other (I put a small cutting board over top of the mold, flip over, then lift the mold off). Let bombs dry overnight undisturbed. Once dried, place them in a decorative bag and tie with ribbon. To use: Drop 1 bomb into your tub and relax. ~Or~ leave the mixture in the mixing bowl for 24 hours, periodically mixing the ingredients, breaking up the clumps. Once the product has dried out, place in a nice decorative bag with a colourful ribbon. Makes nice gifts. Helpful Hints: Your favorite perfume could be used in the bomb. Realize that while it is messy, wasteful, and considering how expensive perfumes are -- but it can be done. Remove the sprayer nozzle and spray into a measuring cup the desired amount Because perfume is so concentrated, use 3/4 - 1 tsp, or until you are satisfied with the smell. I have used large ice cube trays that I use just for bath bombs. When picking a mould you want something that is not too big (you end up wasting product) and soft edges (the bombs end up too fragile with sharp angles). When the bombs are in the molds, and I have pressed firmly down, I will run a sharp knife along the bottom of the mold to get a clean, flat edge. You can put lavender flowers, rose petals, etc in your mixture, but sometimes it ends up clogging your drains, so think carefully about what you are putting in the bombs -- if you put too much dried fowers in the bomb may not come together. Commercial bombs have lots of hidden ingredients it them that are not necessarly good for the skin, like Sodium Laurel Sulphite -- which gives you the "bubbling action" You get nice bubbles, but this product (in its raw state) will actually burn the skin.
Blend margarine, sugar and vanilla. Mix well. Add flour and baking soda. Mix in crushed candy bars. Roll into balls and flatten with a fork. Bake for 1o minutes at 350°F.
First off, set your eggs out until they become room temperature, about 2-3 hours, then in a pot use enought water to completely cover your eggs. Using a candy thermometer, bring your water to 160-165 degrees farenheit, place your eggs in the water for 3 minutes, then remove and allow to cool back to room temperature (all the other eggs you just pasteurized you can put in the frg), once your eggs are room temperature, continue on to make your homemade Mayonnaise. Using a mixer,beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl on medium setting, until very thick and pale yellow. Add about 1/4 cup oil, drop by drop, beating vigorously .as you add the oil Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water. slowly beat in remaining oil. ***Note*** If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week if you did not pasteurize your eggs, 4-6 weeks if using pasteurized eggs. *** Note***, DO NOT try to rush it or you will come out with a runny mess. The egg yolks allow the oil and vinager/lemon juice (whichever you use) to emulsify, so it MUST be done slowly! DROP BY DROP!
PREP & FREEZE: In a bowl, whisk all marinade ingredients together. Reserve 1/4 cup marinade and place into a small resealable plastic bag or container and freeze. Place chicken in a large resealable plastic bag, pouring in remaining 3/4 cup marinade. Press out excess air while sealing bag tightly, then store flat in freezer. (Marinated chicken may be frozen for 3-4 months.). 24 HOURS BEFORE EATING: Remove bags of marinated chicken and reserved marinade from freezer, placing them on a tray (to catch any liquid that may drain off while defrosting). Leave tray in fridge, allowing chicken and marinade to defrost overnight or for about 24 hours. (Raw, marinated chciken may be kept refrigerated for an additional 24 hours after it has completely defrosted.). COOKING: Once chicken has completely defrosted, preheat oven to 400 degrees Fahrenheit. Heat a saute pan over high heat. Add oil to coat bottom of pan. When oil is hot but not yet smoking, place chicken in pan, discarding remainder of marinade from the bag. Sear chicken for 2-3 minutes and flip breasts. Season cooked side with salt and black pepper, while searing bottom for an additional 2-3 minutes. Remove chicken from pan, place on a parchment-lined baking sheet and put in oven. Roast for 10-12 minutes, or until chicken is fully cooked throughout (no longer pink in the middle -- internal temperature of 165 degrees Fahrenheit). While chicken bakes, add thawed 1/4 cup reserved marinade to tropical fruit in a medium bowl and mix. Cover and refrigerate until chicken is ready. Serve chicken (4 oz.) with a dollop of fruit mixture (1/2 cup fruit).
Melt oleo or butter and mix in sugar. Let mixture cool. Add eggs and flour. Add baking powder and anise flavoring. Add additional flour as needed to make soft dough. Refrigerate dough to make it easier to work with. Drop by spoonfuls onto your pizzelle iron. Cook 1 minute or until lightly golden brown. Let them cool before stacking, this will help make your cookies crisp.
Boil the pasta till done (about 10 minutes) and cool. Toss all the ingredients together, except baby spinach. Add about 1/2 the bottle of the dressing and refrigerate. When you are ready to serve, add spinach and more dressing to your taste (about another 1/4 of the bottle). Serve.
Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for 30 seconds, and then drain. Plunge into an ice bath and drain immediately. Spread the potatoes on a plate or baking sheet to dry. Toss with the melted butter, salt, pepper, cheese, and lemon zest. Coat each filet with potato, lightly pressing with fingertips. Place the fish on a lightly oiled baking sheet and roast for 15 to 20 minutes in the oven until lightly browned and cooked through.
Dissolve boullion in a little hot water. Soak beans overnight or for at least four hours. De-husk (for authentic result) and blend with all the other ingredients (except the prawns). Allow to stand for 10-15 minutes. Add prawns(if using) and mix again. Pour a little oil in frying pan. Heat until hot. Scoop tablespoonfuls of the paste into the hot oil to form pancakes. Best fry 3 or 4 at a time. Turn pancakes when golden brown on the under side. Take care to keep them from sticking together. If they do stick separate with a knife when cooked. Sprinkle with black pepper.
Rinse the rice very well and allow it to drain for 15 minutes. Put it in a pot with the water and a pinch of salt. Bring it to a boil, then immediately reduce it to minimum. Stir the rice gently, then cover it and do not disturb it for 15 minutes. You can also cook it in a rice cooker. Meanwhile, break the dry shiitake into pieces (discard the stems) and soak them in the boiling water. Clean the fresh mushrooms, trim them, and chop them finely. (Discard the shiitake stems again - they are quite woody.) Just before the rice is done, melt the butter in a small skillet over medium heat. Saute the fresh mushrooms until they are soft and producing some juice. Add the soaked shiitake and their soaking liquid, heat through, and immediately stir all the mushrooms, with the liquid, into the rice.
Flour the chicken livers, shaking off any excess and reserve on a plate. In a large, straight-sided skillet, heat 3 tablespoons EVO oil over medium heat. Add garlic and saute for 2 minutes. Add onions to skillet and saute for 3 minutes. Add 1 lb of livers and mushrooms; brown for 5 minutes. Add tomato paste, wine, canned tomatoes,parsley, thyme, basil, bay leaf, salt, pepper and sugar. Stir continuously until like pate. Lower heat, cover and simmer for 30 minutes- continue to stir ! Add 1/4 lb of halved livers the last 10 minutes.TASTE. Meanwhile, in a large pot, cook spaghetti according to package directions, adding remaining tablespoon of olive oil to the cooking water(optional). Drain. Place spaghetti on a heated serving platter and sprinkle with 1/2 cup Parmesan cheese. Spoon of the spaghetti sauce on top; toss. Serve immediately. From Mary Lombardi, Gurnee +larry#1 + Popsie: