HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350F degrees. Grease and flour 10" Bundt pan. Combine cake mix, pudding mix, eggs, sour cream and oil. Beat on medium for 2 minutes Stir in chocolate chips, grated chocolate and pecans. Pour into prepared pan. Bake 50-60 minutes or till toothpick inserted in center comes out clean. Cool in pan 15 min. Invert onto serving plate. Dust with powdered sugar.
Cake:. Cream sugar, butter and vanilla. Sift together cake flour and baking powder three times. Add to creamed mixture alternatively with milk. Stir in almonds. Gently fold in the egg whites. Pour into two greased and floured 9 x 1 1/2 inch round baking pans. Bake at 375 degrees for 30 minutes. Cool for 10 minutes before removing from pan. White Frosting:. Bring to boiling, sugar, water, cream of tartar and salt. Boil until sugar dissolves. Put egg whites in mixing bowl. Start beater and while egg whites are beating, very slowly add hot syrup. Beat until stiff peaks form, about 7 minutes. Beat in vanilla for one more minute.
In a small skillet add the olive oil, garlic, crushed red peppers and minced onion flakes. Heat on medium high heat for 5 minutes, stirring ocassionally. In a separate sauce pan cook the fettuccine noodles per package directions. Add the chopped red and green peppers to the skillet and saute for another couple minutes. Reduce heat to medium and add the shrimp and bacon. Cook the shrimp until most of the liquid is gone (about 10 minutes). When the noodles are done, drain them and place them on an oven safe plate. Spoon out the shrimp mixture onto the noodles and sprinkle the parmesan cheese and italian seasoning on top. Sprinkle the shredded mozzarella cheese over all and place under the broiler at 500 degrees until the mozzarella just begins to melt. Remove from the oven and enjoy.
In a large bowl, add flour, cornmeal, cayenne and sugar and mix together. Whisk in cold beer and honey until well incorporated and free of lumps. Preheat deep-fryer to 375 degrees F. with peanut oil. Season cod with salt and pepper and dredge in batter. Allow excess batter to drop off and place gently into the deep-fryer. Fry for 6 to 8 minutes until golden, crisp and delicious. Drain on paper towels. Place cod on a large serving platter or individual plates and serve with tartar sauce.
Heat oven to 325 degrees. Grease and flour a 9-inch loaf pan. Beat butter, sugar and sour cream in large bowl with mixer on medium until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in extract. Gradually beat in flour and baking soda on low speed. Pour batter into prepared pan. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners' sugar.
Cook box of macaroni according to directions while cooking, make sauce. melt over medium heat 2 tablespoons butter and then blend in 2 tablespoons of flour with whisk remove from heat. blend in SLOWLY one pint of whipping cream (done a little at a time to prevent lumps). If you cannot get whipping cream you can substitue heavy cream. put back on medium heat stir constantly once hot to touch but not boiling add milk, once this is hot to touch again, add white cheese one slice at a time so it melts break cheese up into pieces, and then add in velveeta also broken up, one slice at a time. Stir constantly so it will not stick or burn. drain macaroni and pour into large pan (deep lasagna size pan 11 x 13) pour melted cheese sauce over it and mix. Cover with tin foil and bake in 375 oven for 30 minutes.
In a large pot, heat oil over medium heat. Add pancetta and saute until golden brown and crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels; set aside. Add onion, carrot, celery, and fennel to the pot; saute until softened, about 6 minutes. Add beans, garlic, rosemary, sage, thyme, and about 6 cups water, or as much as is needed to cover the beans by about 2 inches; bring to a boil. Decrease heat and simmer until beans are tender, about 1 1/2 hours. Discard rosemary, sage, and thyme sprigs. Meanwhile, cook barley according to package directions and set aside. Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth. Return to the pot, if necessary. Add barley and pancetta; bring to a simmer over medium heat. Season with salt and pepper to taste. Ladle into heated bowls, drizzle with olive oil and garnish with Parmesan curls.
Preheat oven to 375 degrees. Generously grease a 9" deep dish pie plate. Combine the rice, 1/2 the cheese, and 1 egg and press into bottom of pie plate. Beat remaining eggs; add salt and pepper to taste, (cooled slightly) broccoli, mushrooms, and milk. Pour over rice mixture in pie dish. Bake at 375 degrees for 20-25 minutes, until set and starting to brown. Remove pie from oven, sprinkle remaining cheese over all. Return to oven and bake 10 minutes longer. (Until cheese melted, and center of pie is firmly set.). Serve with Salsa and sour cream or hollandaise sauce on the side.
Mix all ingredients together in a bowl. Chill for 1 hour. Serve with tortilla or pita chips.
Add lemon juice to mashed bananas; mix thoroughly. Beat in cream, adding confectioners sugar until very thick and creamy. Beat thoroughly; fold in stiffly beaten egg white. Cover and refrigerate until ready to serve. This does not keep well.
Preheat the oven to 400 degrees. (This is an estimate. Follow baking instructions for the pastry.). Cream the butter. Beat in the sugar and eggs. Stir in the peel and rum. Line a pie tin with the puff pastry, trimming and decorating the edges as desired. Pout the egg mixture into the pastry lined pie tin. Bake for 30 to 45 min, until the pastry is done and the pie is set. Allow to cool before serving. This pie should be kept in the refrigerator.
Preheat oven to 350 degrees. Peel apples, and cut into 1/2" thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar. Melt butter in a 10" cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1-2 minutes or until sugar is dissolved. Remove from heat, and place one piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of pie with eggwhite; sprinkle to 2 tablespoons sugar. Cut 4-5 slits in top for steam to escape. Bake for 60-70 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent over browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve warm with ice cream.
Preheat oven to 180 degree Celsius. Place the rice in an ovenproof pie dish. Add the apricots, currants and walnuts. Stir the milk through and blend in the cinnamon. Bake for 15 to 20 minutes or until warmed right through; stir halfway through the cooking time. Stir in sugar or substitute and rewarm for 5 minutes. Cover with foil (or lid) and allow to stand for 5 minutes before serving.
ASPARAGUS: Brush grill with olive oil and heat the grill on a low heat. Cut tough ends off asparagus. Brush asparagus with oil and then place on the grill on a low heat. Season with garlic powder, salt, and pepper. Cook until crunchy and tender. SAUCE: Remove stems from basil. Mince or press garlic. Add goat cheese, sour cream, butter milk, and basil to a food processor. Process until mixed, almost dip like. Heat butter in a sauce pan on medium and sautee garlic until fragrant (about 1 minute). Stir in goat cheese mixture into the garlic saucepan and stir on medium heat until warmed. Pour sauce over asparagus or serve in a side dish.
Cook spinach according to directions, but add the onions to the sauce pan. Drain well, squeezing out as much moisture as possible. Add remaining ingredients, expect feta. Stir until well combined. Sprinkle with feta and toss to combine.
Heat a medium soup pot over medium-high heat. Add a small amount of EVOO and the bacon. Cook the bacon until brown and crisp. Remove the bacon to drain on a paper towel-lined plate. Drain all but 2 tablespoons of remaining fat from pot then add the chopped celery. Take peeled carrots and lay flat on cutting board. Holding each carrot at root end, use the vegetable peeler to make long, thin strips of carrot. Chop the thin slices into small carrot bits (or chips), approximately 1/2 inch wide. Add the chips to celery and continue to stir. Cut leeks lengthwise and then into 1/2 inch half moons. Place dirty slices into colander and run under rushing cold water, separating all the layers so you can wash away all the trapped dirt. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir these veggies together, adding a bay leaf and seasoning with salt and pepper. While the leeks cook (until they wilt 3-4 minutes), slice the potatoes. Cut each potato into thirds across. Stand each potato third upright and slice it thinly(The pieces will look like raw potato chips). Now adding stock to vegetables, bring to a boil. Reduce heat then add potatoes and tomatoes. Cook 8-10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley, stirring. Adjust seasonings to taste (don't forget to remove bay leaf). Serve immediately. Enjoy!;).
Place the chicken in the bottom of the crock pot. Combine the salad dressing and wine (or water) and pour over the chicken. Cover and cook on low for 3 hours. Combine cheese and soup and blend. Stir in mushrooms. Pour over the chicken. Cover and cook on low 1-2 hours until chicken juices run clear. Serve over noodles or rice.
heat the blackberries (keeping a few aside) gently with the sugar for a couple of minutes or until they give off juice. whizz in a food processor. then push through a fine sieve. beat the mascarpone with a spoon until it is floppy. then fold in the blackberry puree and the vanilla etract. loosely whip the cream and fold it in. spoon into 4 dishes and decorate with blackberries.
Preheat oven to 350 degrees. Place a large saute pan on medium heat and add 2 tbs butter to melt. Add squash to the pan, cover and cook for about 10 minutes stirring occasionally. Preheat an ovenproof saute pan over medium high heat. Season the halibut with salt and pepper. Combine the herbs and coat one side of the fillets with half of the mixture setting aside the rest. Melt the final tbs butter in the pan and add halibut fillets, herb side down. Cook for 5 minutes or until browned, and then turn and place the pan in the oven for 10 minutes or until fish is cooked through. Add onion to the squash and cook covered for another 5 minutes, stirring occasionally. When squash is lightly browned, add wine and bay leaf and cook until the wine is absorbed. Add the heavy cream and the nutmeg, cook until thickened and season with salt and pepper, toss in the reserved herbs. Spoon squash onto 4 places and top with halibut and hazelnuts.
Preheat oven to 350. Make topping in small bowl; set aside. In large bowl mix together flour, baking powder, baking soda, cream of tartar, nutmeg and salt together; set aside. In another bowl cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and buttermilk. Beat in dry ingredients until just incorporated. Using a small scoop, drop a scoop of batter into the bowl with the sugar and cinnamon. Sprinkle the dough with the mixture and roll it around until it is covered completely in cinnamon sugar. Place the ball into the muffin tin. Sprinkle left over cinnamon sugar onto the top of muffins. Bake until tops are golden brown about 12 to 15 minutes.
Preheat oven to 300 degrees F. Grease medium sized loaf pan. Mix dry ingredients together. Add wet ingredients to dry. Fold in nuts if desired. Batter will be thick. Bake in very slow 300 degree oven for about 55-60 minutes. Test near center with wooden skewer. Serve warm or room temperature with butter or your favorite spread. Or alone with a cuppa tea! Thanks Grandma!
Toast garlic in vegetable oil until golden. Add remaining vegetable mix ingredients and 5 tablespoons salt and 2 tablespoons ground black pepper. Cook until vegetables are cooked but still have a little crunch to them. Add four cups saltine cracker crumbs. Stir well and set aside to cool. Puree chipotle and buttermilk until smooth. Fold in zest and saltines. Set aside to allow saltines to soften. Combine ground chuck and fresh chorizo and mix well, ensuring there are no large lumps of either chorizo or beef. Combine all ingredients. Mix very well! Shape into loaves or place in bread loaves to bake. Cook at 350 degrees Fahrenheit until the internal temperature is 155. Remove from oven and allow to cool.
Use a 9x13 cake pan. Bake the cake according to pkg. directions. Do not overbake ! Cool cake slightly on cooling rack. Meanwhile prepare. jello according to pkg. directions. Poke holes all over cake with. a wooden skewer or a fork. Pour liquid jello mixture over cake and. allow to soak into cake. Chill. Cream together, butter and cream cheese. Add confectioners sugar a little at a time, mixing well after each addition. Add orange extract and mix well. Frost cake and enjoy. Store leftovers in refrigerator.
Make the tea. Let it steep and cool slightly. Add to crock pot. (I added about 4 cups). Cut the lemons and oranges into slices. Add the red wine. Add the brandy (cognac could be substituted). Add sugar to taste. Add cinnamon sticks and cloves. Heat in the crock pot for approximately 3 hours, or until warmed. (I was turning the pot on/off when the wine got too hot/cold during the evening). Note: Never let the wine mixture boil, or it will spoil. I used home made wine that our friend had given us. I used Ginger Tea, but any herbal tea could be used ~ or ~ for a different taste, use orange or pineapple juice.
Wash rice 2-3 times with water and soak in water for 30 minutes in medium sized pot. Add 1/2 teaspoon salt, shahi jeera and cardamom in soaked rice. In small pan heat 2 1/2 tablespoon of oil at medium heat . Add cumin seeds and add chopped onion. Saute onion for 5-6 minutes until onion becomes light brown. Lower the heat. Add garlic paste and saute for 2-3 minutes. Add tomato puree, 1/2 teaspoon salt, turmeric powder, red chili powder, cilantro and stir well for 6-7 minutes. Let it cool down and set aside. Now boil rice at medium high heat and add 1/2 tablespoon oil. After 15-17 minutes check if rice is almost done but should not be over cooked. Drain excess water through sieve and let rice cool for 5 minutes. Mix rice and tomato mixture well and heat for 5 more minutes to incorporate well. Serve in serving bowl and garnished with spring onion.
Pre-heat oven to 350 degrees. Cream together shortening or butter, brown sugar and egg, then stir in coffee. Stir in flour, baking powder, baking soda, salt and cinnamon. Blend in raisins and walnuts. Spread mixture in a greased 9-by-13-inch pan and bake for 18 to 20 minutes. Mix together ingredients for glaze. Cut cake into bars and frost with glaze while warm.
Coat 2 large baking sheets with nonstick spray and arrange the wonton wrappers in a single layer on the sheets. Spray the wonton wrappers with nonstick spray and coat with salt or other flavors. Using a pizza cutter cut each diagonally in half. Bake at 350 about 5 minutes until lightly browned or until they reach desired crispiness.
Wash and scrub the potatoes (leave unpeeled) then cook in boiling salted water for about 25-30 minutes, or until fork-tender; drain, and cut in half, or quarters if they are large. Transfer to a large bowl and cool to room temperature. Toss lightly with white wine vinegar, cover place in the refrigerator until cold. Remove from the fridge and toss with olive oil, oregano, salt and pepper (you can add in more white wine vinegar at this point if desired). Add in cucumber, chopped tomatoes, olives and onions; toss to combine. Add in crumbled feta cheese; mix to combine. Place in a large glass bowl and place the sliced eggs around the edge of bowl. Cover and refrigerate for a minimum of 5 hours before serving.
String the snow peas. Heat a skillet over high heat and add the peanut oil. When hot, add the mushrooms and stir briefly over high heat. Add the garlic, ginger, and snow peas, and stir until well coated with the oil. Add the salt and sugar. Continue to stir over high heat until most of the liquid has disappeared and the peas are crisp yet tender. Serve sprinkled with the sesame oil. Delicious as a side dish for Kimke's Teriyaki Ginger Salmon.
fry garlic in hot cooking oil until fragrant. add pork and keep stir fry until almost ready. add onions, ginger, bell peppers, chili peppers, fresh pepper (optional) and liquids. add fish sauce, oyster sauce sugar and black pepper, taste and adjust flavors. stir fry for a minute. serve hot with white rice.
Place all ingredients in bread machine pan in the order recommended by the manufacturer. Select the dough cycle and press start. When cycle is finished, remove the dough, knead enough to punch down and divide it into 3 pieces. Roll dough to 10x4 rectangle. Combine first five filling ingredients and mix well,If coconut to dry add more egg. Spread 1/4 coconut filling over rolled out dough with rubber spatula. Sprinkle with 1/3 raisins. Roll from long side, Roll up jellyroll-fashion and pinch edge together to seal. Make a braid out of the 3 ropes leaving enough length on each end. Brush egg on surface of dough (1 egg+ 1 tablespoon water). Once spread coconut filling and sprinkle with almond. preheat oven to 100*F and turn off. Cover the dough with a piece of cloth and let it rise for 30 minutes. Bake at 350F for about 20 minutes or until golden brown. Brush melted Butter.
Marinade steak for 2 hours (or overnight) in beer, worcestershire, dressing and garlic salt. Cook steak on medium heat until desired. (I usually drench the meat with marinade mix as it cooks quickly). Cook pasta until tender. Saute mushrooms and peppers until golden brown. Mix pasta, mushrooms, peppers and Parmesan cheese. Top with steak.
Marinate the chicken thighs with the onion, garlic, parsley and spices in a bowl in the fridge overnight. The next day, heat the butter in a flameproof casserole and stir-fry the spicy onions for 2 to 3 minutes Add the chicken and stock. Simmer gently over a low heat with the lid on for 1 hr, until the chicken is cooked. Add the apple and prunes, and simmer for a further 25 minutes Scatter with cilantro and serve.
In the pressure cooker fry the bacon until crisp. Use a slotted spoon to transfer the cooked bacon to a bowl and set aside. Add the 1 tablespoon oil to the pressure cooker and bring to a hot temperature. Season with salt and pepper the chicken pieces. To the pot add the pieces of cut-up chicken and brown in batches in the bacon fat and oil. Transfer cooked pieces to the bowl with the bacon once it's lightly browned. Add the carrot and celery to the pressure cooker; saute for 2 minutes. Add the onions; saute for 3 minutes or until they begin to brown. Add the garlic, mushrooms, thyme, and parsley; saute for 5 minutes or until the mushrooms have released their moisture. Stir in the wine and cognac. Return the bacon and chicken pieces. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Remove from heat, quick-release the pressure and remove the lid. In a bowl, whisk the cornstarch into the water. Return the pressure cooker to medium heat. Bring to a simmer and whisk in the cornstarch slurry. Simmer for 3 minutes or until the sauce is thick and glossy and the cornstarch flavor has cooked out of the sauce. Adjust seasoning and add salt and pepper to taste.
Cut each potato in half, and place in a large ovenproof skillet; add water to depth of 1 inch. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until potato is tender. Drain and set aside. Combine flour, salt, and pepper; sprinkle evenly on both sides of fish. Coat skillet with cooking spray; add oil and place over high heat until hot. Add fish; cook 2 minutes on each side. Remove skillet from heat; add potato, tomatoes, and wine and sprinkle with dill. Bake, uncovered, at 425° for 8 minutes or until fish flakes easily when tested with a fork. Remove from oven, and drizzle with margarine or butter, if using that. To serve, cut fish into 4 pieces. Serve with lemon wedges.
Combine broth and potatoes. Cover and cook about 20 minutes, until potatoes are cooked through. As potatoes are cooking, saute onions then add to cooking potatoes. When the potatoes are soft, stir in cheese and sour cream, and simmer until the cheese is melted. Thicken with the flour and water mix. Serve and enjoy.
Season pork chops with salt, pepper, garlic salt and paprika. Place in large skillet. Start heating skillet to medium heat. Combine can of Coke and BBQ sauce and mix well. Pour BBQ/Coke mixture over seasoned pork chops. Bring to a boil, then cover and simmer over medium/low heat for 1 hour. (I turn the pork chops after 1/2 hour.). YUM! :).
preheat oven to 400°F. Butter the bottom of a 9x13 pan. Whip the egg whites on high speed until they are firm, about 3 minutes. Add the icing sugar to the egg whites and beat just until mixed. Arrange graham crackers in a single layer on bottom of pan. Sprinkle chocolate and butterscotch chips liberally over crackers. Repeat twice, so there are three layers of crackers and chips. Shmear the egg mixture over top layer of crackers Place dish in oven and let bake for about 5-7 minutes, until egg mixture is golden and the chocolate and butterscotch chips are melted. And you are done! Enjoy! It is amazing!
Combine all ingredients in a large bowl and mix thoroughly. When the dough is consistent begin rolling dough balls about the size of a ping pong ball. Using a tortilla press that is lined in a thick plastic, press out the dough. You use the plastic (it can be a ziploc bag that has been cut) so that the dough does not stick to the tortilla press. Meanwhile have a deep pot filled with cooking oil approximately 2 inches high and heated to 250 degrees. Drop the flat tortilla in the hot oil and using a metal spatula repeatedly douse with the oil. You will see that it will begin to puff up. Flip it over and using the spatula make an indention in the middle of the tortilla to forma taco shape. Remove from oil and allow to drain. Fill with ground meat, shredded chicken, guacamole, bean and cheese or your favorite filling. Top with shredded lettuce and diced tomato. Caution: Be very careful when making these. Make sure there is proper ventilation and do not allow the oil to get too hot. Also, if you can't get your hands on a tortilla press then use a clean counter. You will still need the plastic so that the dough does not stick to the counter. Place your dough ball on the plastic and cover with more plastic and then using something heavy to press it out.
Reserve 6 strawberries for garnish. Slice the remaining strawberries and toss with sugar; let stand for 10 minutes. Spoon half of the sliced berries into 6 parfait glasses. Top with half of the ice cream and half of the pineapple. Repeat layers. Top with Cool Whip and reserved strawberries. Serve immediately.
Preheat oven to 350 degrees. Line the bottom and sides of medium saucepan to about half-way up with the frozen meatballs, and pour in marinara sauce until all meatballs are covered. Set to simmer on low heat. Take out frozen vegetables, leave on counter. In a large pot, follow the directions to cook 1 pound of spaghetti, drain and return to pot. With a dinner knife, divide each meatball in half, and then pour into spaghetti pot with sauce, open frozen vegetables and pour into spaghetti pot. Mix well, slowly adding two cups of shredded mozzarella. Pour mixture into 13x9 baking dish, sprinkle 1 cup mozzarella on top. Bake for 15-20 minutes, or until mozzarella on top is melted.
Saute onions in butter. Add soups & tomatoes. Cube Velveeta, add & simmer until it melts. Add chicken. Crumble Doritos in bottom of casserole (save a few for top of casserole). Add chicken mixture and top with remaining Doritos. Bake at 350 for 30 minutes.