HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Grease and flour two 9 inch round cake pans. Mash sweet potatoes with their heavy syrup in mixing bowl using fork or potato masher. Add cake mix, eggs, oil, and cinnamon. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides again, if needed. The batter should look well combined and thickened. Divide batter between prepared pans. Place pans in oven. Bake cakes until they spring back when lightly pressed with your finger and just start to pull away from edge of pan, 28-31 minutes. Remove pans from oven and place on wire racks to cool for 10 minutes. Run a dinner knife around edge of each layer and invert onto a wire rack. Cool to room temperature. Meanwhile, prepare Coconut Pecan Cream Cheese Frosting: Place cream cheese and butter in large mixing bowl. Blend with mixer on low speed until combined, 30 seconds. Stop machine. Add confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add vanilla, then increase mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in coconut and pecans. Place one cake layer, right side up, on platter. Spread the top with frosting. Place second layer, right side up, on top of the first layer and frost top and sides of cake with clean, smooth strokes.
Preheat oven to 350 F. Set aside an ungreased 9" x 13" pan. Peel and slice the apples. Then toss them in a bowl with the lemon juice to keep them from turning brown. Set aside. Blend cake mix, 1 stick melted butter, and 1 egg in large mixing bowl for 2 minutes at low to medium. The batter should easily come together into a ball. Scrape down the sides of the bowl with a rubber spatula to get as much as possible off the sides. Pat the batter evenly in the pan until it is fairly smooth, and bake in the oven for ten minutes to allow the batter to become firmer. While the first layer is baking, in the same bowl used for the batter, blend the cream cheese for 30 seconds at low to medium until fluffy. Add the last two eggs, vanilla, cinnamon, and the other stick of melted butter. Beat on medium for 1 minute. Add sugar and beat 1 minute more. Add the apple slices to the cream cheese mixture. when the first layer has baked for 10 minutes, take it back out and spread the cream cheese mixture over the cake and bake another 35 to 40 minutes or until slightly browned like meringue. The cream cheese mixture will not solidify, hence the gooey part, so using a toothpick to check for doneness won't work. Let cool 30 minutes. Refrigerate leftovers.
Preheat oven 400*. Heat olive oil in skillet and add diced onion, then garlic. While onion is cooking, shred rotisserie chicken. Add chicken, green chilies and cream cheese to skillet. Stir well to combine as the cream cheese melts. Once cheese is melted, remove from heat. Spoon chicken filling in each tortilla, rolling it up and placing in a 9x13 pan, seam-side down. Once pan is filled with rolled enchiladas, pour enchilada sauce on top and sprinkle with cheese. Bake 20 minutes, until cheese is melted and sauce is bubbling.
Start off by making the dressing. In a small mixing bowl, whisk together the mayonnaise, sugar, and vinegar. Mix until the sugar is completely dissolved, and the dressing is smooth. Toss in the remaining ingredients. Keep the bowl covered, and refrigerate for at least 2 hours. Stir the salad again, before serving.
Grease a 13 x 9-inch baking dish or an oval casserole dish. In a small bowl combine seasoned salt, black pepper and garlic powder. Place the meat in a bowl. Sprinkle the spices over meat, then using clean hands toss until well combined. In a skillet heat bacon grease or oil over medium-high heat. Add in the seasoned beef (in batches) and brown well on all sides. Remove the beef to a large bowl. Add in the undrained tomatoes, crushed chili flakes, beef broth, tapioca, beef bouillon, Worcestershire sauce and sugar; mix to combine. Add in carrots, celery (if using) potatoes and small button mushrooms and the bread cubes; toss to combine. Season with more ground black pepper if desired. Transfer to the baking dish. Bake at 375 degrees F for about 2 hours or until the meat and veggies are tender.
Season ribs then sear on all sides in frying pan set to medium. Make sure you add oil to the pan. When done searing ribs, place a layer in the bottom of your roaster, pour BBQ sauce over that layer. Put another layer on top of the first layer, more BBQ sauce. Repeat until all ribs are in roaster. Pour BBQ sauce on top. Pour about 12 ozs. of water down the side so ribs won't stick. Put lid on roaster and roast at 250°F for 12 hours Just keep checking for tenderness. Could be less cooking time if the ribs are not huge. Mine were huge and thick. If your roaster gets too hot at 250 just adjust the temp so they cook slowly. These are rib stickin' good.
Pre-heat oven to 450 degrees. Steam potatoes and carrots in an inch of water for 5 minutes. Add green beans and steam 5 minutes or until beans are bright green. Remove vegetables and get cold. Combine vegetables with herbs and seasonings. Spray large piece of foil with non-stick spray. Place salmon on foil. Add 1/4 of vegetable mixture. Place 1 Tablespoon of butter on top. Seal edges. Place on oven rack. Bake at 450 degrees for 20 minutes or until fish flakes easily with a fork.
.heat the oil in wok the add the onion and saute until wilted but not brown. Add the bell peppers and the corn .sprinkle with some salt, pepper, and chilli powder, and continue cooking over med-low heat, stirring frequently, until all liquid (if any) completely evaporates.adjust the seasonings .sprinkle lemon juice and serve it.
Put a couple tablespoons of vegetable oil in medium sauce pan. On medium-high heat, saute onion until translucent, then add garlic. Stir for about a minute, then add ground beef. As beef begins to brown, use a potato masher to grind up the beef into small bits. Once brown, add in the rest of the ingredients (if your beef produced a lot of grease, you may want to strain some of that out first before adding the rest of the ingredients). Give it all a good stir to combine then reduce heat and simmer for about 15 minutes. Do a taste test at this point to see if it has enough salt. If want, you can transfer the chili over to a Crock Pot and put it on the keep warm setting. Cook's Note: This chili is super-duper wonderful on tater tots and french fries. You gotta try it if you have some leftover chili. Throw some cheddar cheese on top and you gotta whole new meal!
Cream Sugar and Oil together and add eggs one at a time. Add cake mix and nectar alternately. Mix well. Bake in tube pan for 1 hour @ 325 degrees. Let cool in pan 20 minutes. Meanwhile mix the lemon juice and sugar together and cook on the stove until sugar is dissolved. Remove cake from pan and spread glaze on top and sides.
Place beans and liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top with sour cream, onions, and cilantro.
Preheat oven to 350. Spray grease muffin tin. Mix dry ingredients in a bowl. Mix wet ingredients in blender. Blend until smooth and scrape down. Add wet to dry, stir just until mixed. Fill muffin cups. Bake 20-24 minutes. Use within 1 week or freeze.
Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch. In large skillet, heat oil over medium heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet. Tarragon White Wine Sauce:. In same skillet, melt butter over medium heat; cook shallot, salt and pepper; until softened, about 3 minutes. Add wine; cook, stirring until reduced by half, about 2 minutes. Add cream; cook, stirring until reduced by half, about 3 minutes. Stir in tarragon and chives. The sauce is ready when it coats the back of a spoon. Return scallops to pan; heat through.
Grill sausages over hot coals, turning occasionally, until done, about 10 minutes total. Remove from grill and keep warm. Meanwhile, in large skillet, saute peppers in the olive oil until softened, about 5 minutes. Add the onions and garlic, season with salt and pepper and continue cooking, stirring frequently, until vegetables are lightly browned, 10-15 minutes. Pepper mixture can be made ahead; reheat to serve or serve at room temperature. Place sausage links in hero rolls, generously add sauteed pepper mixture to each sandwich.
Heat oil and lightly saute green onions and ginger. Add water and soy sauce, bring to a boil. Remove from heat and stir in peanut butter until it melts. Serve warm with Low Carb Chicken Satay.
In a large bowl, lightly mix together the ground meat, oat bran, lemon rind, eggs, cheese, parsley, onion, garlic, salt, pepper, allspice, oregano and basil. Refrigerate several hours or overnight. Heat oven to 375. Form mixture into 1 1/4" meatballs. Place meatballs on baking sheet and cook for 15 minutes. Add to tomato sauce and simmer, partially covered, 45 minutes. Cook pasta al dente, drain and toss with sauce. Pile pasta on a platter and top with extra sauce and meatballs.
Cut the pumpkin into medium (21/2" to 3" squares or triangles). Remove seeds and strings. With a sharp knife make diamond designs over the pulp. Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the piloncillo has dissolved. Place the first layer of pieces of pumpkin upside down so they absorb as much juice as possible. The second layer should be with the pulp upwards. Cover and simmer. When ready the top of the pumpkin pieces should look somewhat glazed, and the pulp soft and golden brown. Let cool and serve with the syrup. You can also add cold evaporated milk. Note time is a guess. Go by how the pumpkin looks.
In a small bowl combine flour, baking soda, and salt. In a large bowl beat butter, granulated and brown sugars, vanilla extract and eggs (adding one at a time and beating well.) Gradually beat the flour mixture into the large bowl. Stir in the rest of the ingredients; nuts, both kinds of chocolate chips, brickle pieces and butterscotch chips. Drop by rounded teaspoon onto ungreased pan. Bake in preheated oven at 375 degrees for 10 minutes. Let stand 2 minutes, and remove to cooling rack.
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9 x 12 baking dish. Mix all the ingredients together. Pour into prepared baking dish. Bake for about 45 to 50 minutes or until set.
Heat half of the butter and the oil in a large frying pan and fry the chicken and bacon for 5 minutes, until lightly browned. Place a thick layer of potato slices, then onion slices, in the base of a large ovenproof casserole. Season well, add the thyme and dot with half the remaining butter. Add the chicken and bacon, season to taste and dot with the remaining butter. Cover with the remaining onions and finally a layer of potatoes. Season and dot with butter. Pour over the stock. Cover and bake at 150°C (300°F) mark 2 for about 2 hours, until the chicken is tender and the potatoes are cooked, adding a little more hot stock if necessary. Just before serving sprinkle with snipped chives.
Preheat oven to 450°. Cut stalks into florets. I find that small florets pick up a very crispy, delicious flavor! Throw in sliced garlic. Toss with olive oil and season with salt and pepper. Roast in the oven for twenty minutes. Check to see if crisp-tender, as well as crisp enough for you. (I roast at least 27 minutes!). When satisfactorily roasted, squeeze fresh lemon juice over the broccoli, then top with the freshly grated parmesan cheese.
Preheat the oven to 400 degrees. Prepare a 12-muffin tin with liners, or by greasing. In a large bowl, mix together the flour, poppy seeds, salt, and baking soda. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, yogurt, and vanilla. Make a well in the center of the dry ingredients. Add the wet ingredients, and mix lightly. It's okay if it's not fully mixed together yet. Add the blueberries. Stir until everything is combined, taking care not to over-mix. Bake for 18-20 minutes, or until a toothpick comes out clean. Carefully remove muffins from the pan and allow to cool on a wire rack.
brown ground meat in 6 quart pot - 15 mins - drain. add corn, beans, tomatoes, taco seasoning, sour cream cook 5 minutes. line deep dish casserole pan with taco shells. add mixture, then repeat with shells until mixture is gone. add shredded cheese. cover with foil cook at 350 for 20 minutes.
Heat broiler. In medium bowl, stir together all ingredients except fish and lemon juice. Place sole fillets on broiler pan; sprinkle with lemon juice. Broil 3-4 inches from heat until fish flakes with a fork (about 3-5 minutes). Spread Parmesan mixture over fillets and broil until bubbly and golden brown (3-5 minutes).
Preheat oven to 350 degrees. Juice one lemon and slice the other. Combine lemon juice, ketchup, molasses, chipotle pepper, cumin, and oregano. Measure out 1/2 cup of the sauce mixture and brush ribs all over. Place in a roasting pan. Scatter lemon slices over ribs. Sprinkle with onion and garlic. Add ginger ale and cover tightly. Place in oven and cook 1-1/2 hours or until very tender. Cool ribs in liquid, about 25 minutes. Preheat grill to medium-high and grease lightly. Remove ribs from cooking liquid (discard liquid, lemons, and onion). Place ribs on grill. Cook, turning and basting often with remaining sauce, 8 to 10 minutes or until well glazed.
Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft and pliable (about 15 minutes). Drain. Add noodles to a large pot of boiling water. Reduce to medium heat; cook until noodles are plump and glasslike (3 to 5 minutes). Drain in a colander; rinse with cold water; drain again. Cut into 3- or 4-inch lengths. Chill. Pour oil into a hot wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper. Let cool. Mix together chile, lime juice, nam pla, sugar, shallots and cilantro; pour over noodles and mix thoroughly. Add the chicken, shrimp and chilled noodles; mix well. Serve on a bed of thinly shredded lettuce. Garnish with the optional crisp-fried shallots.
Put lentils, brown and wild rice and veggie broth in a covered pan. Get it boiling on a higher heat and then turn down to low and cook until the rice is cooked and the liquid is absorbed, but the result is still somewhat wet and mushy, not dry. This will be approximately an hour. I usually watch this as it's cooking and add more broth as needed. While lentils and rice are cooking, heat oil in a separate pan and saute onions, garlic and carrot. Add steamed broccoli, cook another minute and then season with basil, salt and pepper to taste. This will be mixed with the other ingredients, so you'll want to be a bit generous with the spices. Add the lentil/rice mixture to the vegetable mixture when both are done. Add cashews. Mix everything together well. Put mixture into a greased loaf pan. Bake at 350 for 30 minutes covered and 15 minutes uncovered. Serve with Cashew Gravy.
In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended. Remove and reserve 3/4 cup for basting. With sharp knife, lightly score both sides of beef steak in a crisscross pattern. Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, basting occasionally with reserved 3/4 cup marinade and turning once. Place remaining basting marinade in s mall saucepan; place on grid of grill and bring to a boil. Meanwhile carve steak diagonally across the grain into thin slices; arrange on platter. Spoon hot marinade over beef, as desired. Garnish with orange slices and rosemary sprigs. Tip: To broil, place steak on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 13 to 18 minutes, basting occasionally with reserved 3/4 marinade and turning once.
1. Heat a large frying pan over medium-high heat. In a small bowl, combine lime zest, garlic, salt, pepper, and 4 teaspoons coconut oil. 2. Coat tilapia fillets with the oil mixture on both sides. Place fillets, two at a time, in the pan and cook for 3 to 4 minutes per side, until golden and crisp. 3. In a large bowl, toss spinach with the remaining tablespoon of coconut oil and 1 tablespoon lime juice. Divide amoung four serving plates with a fillet, and drizzle with lime juice.
Steam or boil the green beans until tender but still crisp; plunge into ice water or very cold water then drain well. Place the beans onto a clean tea towel then pat dry using paper towels. Place the beans into a heat proof bowl. Melt the butter in a saucepan over medium heat; add in fresh garlic and chili flakes and stir 2 minutes (do not allow the butter to brown). Mix in the brown sugar, soy sauce and white vinegar; bring to a boil mixing constantly. Remove from heat then pour over the beans toss to coat. Mix in the almonds.
Preheat the oven to 350°. Place the butter in a 9x13" ovenproof dish and place in the oven. Combine the flour, baking powder and salt. Add the milk and the 1 cup of sugar. Add the vanilla and stir to combine. In a second bowl combine the blueberries and the 1 tablespoon of sugar. Remove the hot dish from the oven and pour the batter into the dish and sprinkle with the blueberries. Return to the oven and bake until the top is brown and the batter has risen up and around the fruit for about 30 minutes.
In a mixing bowl, stir in yeast and 1 cup of warm water until the yeast dissolves. Add the other cup of water. Add shortning, sugar and salt. Stir vigorously and mash the lumps of shortning against the side of the bowl as you sift in the flour one cup at a time. Stir until the dough is firm. Smooth down and cover with cloth or lid - let rise until double in size ( about 1-1/2-2 hours). DO NOT GET TOO WARM OR SIT ON A HOT STOVE TOP.(I turn my oven on 250 for ONE minute, then turn it OFF -- and let them rise in the warm oven). When dough has doubled dump out onto a floured board or coutertop, knead lightly until you can cut or pinch into rolls. Place in a greased pan and let rise again, approximately 1-1/2 - 2 hours. Cook until browned, brush with butter and eat.
Put together the Sweet-Sour Sauce: in a bowl combine cornstarch, soy sauce, dry sherry, brown sugar, wine vinegar, and vegetable stock. In a large saute pan over medium heat, saute the onions, carrots and garlic in the oil, and cook stirring for about 5 minutes or until vegetables are crisp-tender. Add green (or red or yellow or orange bell) pepper and tomatoes and cook for 3 minutes. Add pineapple and edamame and cook for 2 minutes or until hot. Re-stir the sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens. Serve and enjoy! (An adopted recipe.)
Combine garlic and rosemary in small bowl. If using small potatoes, halve each potato. If using medium potatoes, quarter each potato to create 3/4 - 1- inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry. Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmmering. Put potatoes, cut side down on single layer; cook , without stirring, until golden brown (oil should sizzle but not smoke) 5-7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook withoug stirring, until deep golden brown, 5-6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medum-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6-9 minutes. When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine, Clean center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with a heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately. TIP: Another way to serve these potatoes is to use 1 teaspoons chili powder and 1 teaspoons sweet paprika in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt, and chili powder mixture and toss gently or stir gently to combine. Cook over medium-low heat until spices are fragrant, about 30 seconds. Anotehr spice combination is 2 teaspoons lemon zest and 2 tablespoons minced fresh chives in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss gently to combine.
Peel and cut medium onion in half. Slice. Put half the onion in a large bowl and the other half in a small bowl (for frying). Peel and mince garlic. Add it to the small bowl of onions for frying. Rinse and chop both tomatoes and add it to the large bowl. Rinse and chop the green onion, add it to the large bowl. Wash and chop up the handful of cilantro, add it to large bowl. Cut the lime in half and begin to prepare the 9 drumsticks. Put chicken in a large bowl, add water until it covers the chicken. Squeeze lime juice in the water and put the peel in the water. Wash chicken, and pour out the water. Add more water until it covers the chicken again. Add white vinegar and wash the chicken. Pour out the water. Peel skin off the chicken ( if desired). Add chicken to the large bowl with half sliced onion, tomato, green onion and cilantro. Add salt, black pepper, garlic powder, onion powder and ketchup. Mix. Cover with plastic wrap and place in the fridge to marinate for 15 - 20 mins (if your in a rush) or 4 hours to overnight (if your not in a rush). Get a large pot, turn heat to medium and add oil. Add the small bowl of onions and garlic to the oil and saute for 5 mins or when you see some garlic pieces turning brown. Add the marinated chicken. Hear it sizzle. Use a mixing spoon to blend everything together. Let it cook for 5 minutes. Use the mixing spoon to mix again. Let it cook for another 5 minutes. Now add mushroom soy sauce and oyster sauce. Mix. Cover with the lid for 15 minutes and let the natural juices come out. After 15 minutes, take the lid off, and mix. Let the chicken juices evaporate, till there is a thick gravy and very little liquid left. Keep an eye on it. 15 minutes After 15 minutes, add water until it barely covers the chicken. Let it come to a boil and wait 15 -20 minutes until it reaches the gravy consistency you want. Turn off the stove and your done! Enjoy with some rice, salad and some macaroni pie!
Spray an 11 x 7 or 13 x 9-inch pan with non stick cooking spray. In a saucepan over low heat melt butter with vanilla (do not brown the butter or bars will be dry). Add in marshmallows and stir until completely melted; remove from heat. Stir in peanut butter until completely combined. Mix in the cereal until combined. Using damp hands press into prepared pan. Cool completely then slice into 24 (2x2-inch) pieces or as desired.
Season lamb with salt and pepper, dust lightly with flour. Heat half oil in pan and brown lamb. (Do this in batches if necessary so the meat does not "stew"). Remove lamb and set aside. Heat remainder of oil and brown onions. Add garlic, cumin, coriander, ginger, paprika and harissa paste and cook 2 minutes. Add remaining flour, sugar, stock, lemon and tomatoes. Bring to boil. Return lamb to dish, bring back to boil, then reduce heat to low and simmer for 30 minutes covered. Uncover and simmer a further 1 hour turning meat occasionally. Combine saffron with a little hot water to infuse. Skim excess fat from surface increase heat to medium-high and add saffron water. Cook further 30 minutes. In last 5 minutes of cooking add prunes. Sauce should be thick and meat very tender. Sprinkle over fresh coriander and serve.