HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees. 8 inched square cake pan, ungreased. Base: In a medium bowl, mix together flour, baking powder, and salt. In a large bowl beat butter and sugar until smooth and creamy. Beat in egg and vanilla until incorporated. Blend in flour mixture, just until a dough forms. Spread dough evenly in pan. Bake in preheated oven for 6 to 7 minutes, until lightly browned. Topping: Arrange apricots evenly over top of base. Sprinkle with sugar and cinnamon. Bake 10 to 12 minutes longer or until golden brown.Place pan on a wire rack to cool completely, then cut into squares.
Mix the shredded cheese together with the pimientos. Stir in the mayonnaise. With a metal spoon (pimientos will stain plastic or wood), stir until the mixture is well blended. Add salt and pepper to taste and stir again. Keep covered in the fridge until ready to use. Serve with corn chips or bread.
Heat your grill over medium/high heat. place ground meat and worcestershire sauce in a large bowl. mix to combine, do not over mix. Divide the meat into 4 equal portions. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Brush the burgers with the oil. Grill the burgers for 3 minutes on the first side, then flip and cook for 4 minutes on second side for medium rare. Add the cheese, if using at the last minute of cooking time and tent the burgers with foil so the cheese can melt completely. Sandwich the burgers on the toasted bun and top with lettuce and tomatoes, ketchup, pickles anything you like. And serve immediately.
For crust. Mix flour,Brown sugar,and chopped nuts together, cut in the butter. Pat firmly into a greased 9x13 pan. Second Layer. Mix sugar, cream cheese, vanilla and 2 eggs. Blend well till smooth. Pour onto the crust. Cook 15 minutes at 375°F. Third layer. On stove top in a pan, combine, jello, sugar, cornstarch, salt, and water. Cook till clear and bubbly. Take off stove cool a few minutes, add sliced fresh strawberries. Cool a few minutes more add on top of cream cheese layer. Let set up for about 30 minutes in fridge. Forth layer. Top with whipped cream or cool whip. Garnish with additional strawberries.
Melt butter in microwave & add brown sugar -- stir till mixed. Pour butter/sugar mix into bottom of 9 x 13 pan -- spread around (this is where I would all the sliced apples). Beat eggs, milk, & vanilla, & Cinnamon. Lay single layer of Texas Toast in pan. Spoon 1/2 of egg mixture on bread layer. (Then I would spread the Cream cheese and Powdered sugar mixture on the bread.). Add 2nd layer of Texas Toast. Spoon on remaining egg mixture and sprinkle a little Cinnamon on top. Cover & chill in fridge overnight. Bake at 350 for 45 minutes (covered for the first 30 minutes). Sprinkle with powdered sugar. Serve with warm maple syrup (I don't do the syrup part).
Slice strawberries; sprinkle with 1/2 cup sugar and let stand 1 hour. Heat oven to 375 degrees. Mix baking mix, 3 tablespoons sugar, the margarine and milk until soft dough forms. Gently smooth into ball on cloth-covered board dusted with baking mix. Knead 8-10 times. Pat in ungreased round pan, 9X 1&1/2 inches. Beat egg whites until foamy. Beat in powdered sugar and 1/4 cup granulated sugar, 1 tablespoons at a time; continue beating until stiff and glossy. Spread meringue on dough; sprinkle with 1 tablespoons granulated sugar. Bake until delicate brown, 25 to 30 minutes. Cool 10 minutes. Run knife around edge to loosen; turn onto cloth-covered board. Invert on wire rack; cool completely. Serve with strawberries.
Marinade: Mix all the marinade ingredients together. Pour half of the marinade over the chicken. Place the chicken in the refrigerator overnight turning often to ensure all sides get coated and penetrates the meat. Heat the other half of the marinade and reduce to 1 cup. If more heat is desired add 1 tablespoon sriracha sauce. To be used to glaze the chicken. Can be prepped the day. Remove from marinade and let drip away removing excess marinade. Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, cinnamon, cardamom and optional pepper flakes in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 30-60 minutes. Depending if you use fresh or canned pumpkin. Add liquor off the fire stir, cover and set aside. Can be prepared the day before good chilled or warm. Heat grill and oil grates. Grill chicken legs until well browned on all sides, turning once, 30 to 40 minutes. Glaze the chicken the last 5 minutes with the reduced marinade. Test:.meat near thigh bones should no longer be pink when tested with the tip of a knife. Boneless chicken breasts will cook quicker so turn after 5-7 minutes glazes the flip after 5-7 minutes and glaze. Wings over medium flame. You don't want too high of a temperature. You will also need to turn the wings frequently to avoid burning. It will mean standing by the grill, but you can cook a lot of chicken wings in about 15 to 20 minutes. Just before removing brush glaze over wings. Serve with warmed Autumn Pumpkin Sauce for dipping. FYI. All grills are different temperatures. Take advantage of indirect heat! If the chicken browns quickly finish over Brown over direct then move to indirect heat.indirect heat. All grills have hot spots so watch and be sure to move the chicken to spots on the grill so not to burn and completely cook the chicken. As the time of the year makes grilling quicker or slower. So take care and watch and enjoy you food as it grills. Be sure to Visit the grilling forum http://www.food.com/bb/viewforum.zsp?f=42 for any help!
Preheat the oven to 200oc/400of/gas 6, place the flour, suet and salt in a large mixing bowl and mix together thoroughly. Make a well in the centre of the mixture. Gradually add a little cold water, mixing until a soft dough forms. Knead the dough lightly until smooth. Turn out the dough onto a lightly floured surface. Roll out to a oblong about 27x23cm/11x9in. Using a palette knife, spread the jam out on the dough leaving a 1 inch border. Carefully roll up the dough from the shorter end. Seal seam with a little cold water. Wrap the roll in a piece of folded greaseproof paper, the wrap in folded foil. Place in a roasting tin, seam side down. Bake the pudding in the oven for 40minutes. Undo the foil and paper 15 minutes before the end of cooking time. Serve hot with custard.
Preheat oven to 350 degrees. Loosely chop spinach, place in large bowl and set aside. Heat oil in skillet. Saute garlic and onions in oil until tender and fragrant. Add to bowl with spinach. Add beaten eggs and crumbled feta cheese to bowl with spinach. Stir to combine. Spray 9x13" baking pan with cooking spray. Layer 6 phyllo sheets in pan, spraying each lightly with cooking spray before adding next sheet. (I use an olive oil or butter flavored spray, or an olive oil mister). Place spinach mixture on top of phyllo sheets. Layer 6 more phyllo sheets, remembering to spray each one lightly with cooking spray before adding the next sheet. Bake for 45-60 minutes or until top is golden brown. Sprinkle some paprika on top and cut into squares to serve.
To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle. To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 slices. Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk,about 45 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly. To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls. These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.
Preheat oven to 350 degrees. Place bones on pan and roast for one hour or till browned. Roasting gives rich flavor and debt of color. Place roasted bones, remaining ingredients and your optional ingredients in a 6 quart stock pot or crock pot cover with a gallon of filtered water. Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers. The first few hours of simmering, you'll need to skim the impurities that float to the surface with a fine-mesh skimmer. Discard. I find that Grass-fed and healthy animals does produce much less of scum as conventional animals. Do not allow the broth to come to a fast boil, and if more water is needed to keep the bones covered, add only hot water, not cold or lukewarm. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add fresh herbs like parsley. This will impart additional mineral ions to the broth. Beef broth/stock: 48-72 hours. Poultry broth/stock: 24 hours. Fish broth: 8 hours. Remove from heat and let cool. Strain using a strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, Freeze for later use or can in pressure canner for up to a year. Grass fed broth doesn`t need to have the fat removed that would be your choice. But I would removed the fat from grain fed broths. Just chill the strained broth and when fat comes to top it will harden then just remove with spoon. FYI:You can add water and vinegar to the cooked bones and re-simmer for another 48-72 hours. ;) The bones are very generous. So generous that you can reuse bones for at least six times. Once the bones disintegrate and gave it their all. Start with fresh bones. Good Information: http://www.westonaprice.org/food-features/broth-is-beautiful?qh=YTo2OntpOjA7czo0OiJib25lIjtpOjE7czo1OiJib25lcyI7aToyO3M6NToiYm9uZWQiO2k6MztzOjU6ImJyb3RoIjtpOjQ7czo2OiJicm90aHMiO2k6NTtzOjEwOiJib25lIGJyb3RoIjt9. Benefits of bone broth http://www.bonebroth.com/articles/1-benefits-of-bone-broth.
Combine first 5 ingredients in small bowl, set aside. Saute shrimp in oil until pink, remove from pan and keep warm. Add ginger and garlic to pan, saute until fragrant. Add ketchup mixture, and bring to boil. Add shrimp and sesame oil. Heat thoroughly.
Bring sugar, coffee and salt to a boil- (cinnamon also if going the vanilla route) Boil for exactly 1 minute-any longer and you will have crystals when it cools. Stir in maple flavoring or vanilla-serve warm or cool.
Heat oven to 400'. Combine beef, corn, onion, pepper, salsa, and taco seasoning in a bowl. Transfer to a greased 9x9 baking dish, cover. Bake 30 minutes. Meanwhile, prepare cornbread according to pkg. When 30 minutes cook time for beef mixture has passed, spread cornbread batter over beef, covering entirely. Bake, uncovered, another 20-25 minutes or until corn bread is golden brown. Top with sour cream, shredded cheddar, olives, etc.
Combine broth and saffron in a small saucepan over low heat; bring to a simmer. Remove from heat. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chorizo to pan; cook 5 minutes or until browned, stirring to crumble. Remove chorizo from pan with a slotted spoon; drain on paper towels. Add onion and pepper to pan; cook 5 minutes or until lightly browned. Add garlic; cook 2 minutes. Add rice; cook 3 minutes, stirring constantly. Add wine and paprika; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Stir in broth mixture and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Gently stir in turkey, peas, and parsley; cook 2 minutes or until thoroughly heated.
Shake contents in a martini shaker pour into a cooled martini glass, garnish with a slice of grapefuit (if desired).
Add all ingredients in an ovenproof container, cover and cook at 350 for up to 2 hrs- until water is all absorbed. Suprisingly good! Update 4/9/11~~~I have found that I like my barley a lot better when it is more 'al dente', so I now use 1 cup barley and 2 cups water and cook for about an hour~~~Much better~~~;~)).
Lightly brown chicken in pan sprayed with cooking spray. Add chicken broth and 1 teaspoon of Fiesta Dip mix. Bring to boil, cover, and simmer for 30 minutes. Remove chicken and set aside to cool, reserving broth in pan. Add broth to water for cooking pasta, and cook according to package directions. Drain and cool slightly. Cut chicken into small chunks and mix with pasta and vegetables in large bowl. Mix remaining Fiesta Dip mix with mayonnaise and sour cream and add to the pasta bowl, mixing to coat well. Gently stir in shredded cheese, and refrigerate at least 4 hours before serving for flavors to blend.
In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally. Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels. In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl. In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve immediately.
In a small heavy-duty saucepan; combine sugar, cocoa and cinnamon. Over medium heat, gradually stir in milk and stir constantly until hot, do not boil. Remove from heat and stir in vanilla extract. Beat with a wire whisk until frothy and pour into cups. Serve immediately.
Preheat oven to 350°F, with rack in center of oven. Spray 8" cake pan with non-stick spray. Put cranberries in a sieve which is set over a medium sized bowl. Spoon the cake flour over cranberries and sieve the flour into the bowl below. Set cranberries aside. Add cornmeal, baking powder and orange zest to flour; mix. In stand mixer with paddle attachment, cream butter and sugar at medium speed until light and fluffy - about 3 minute. Add vanilla and yolks and eggs, one at a time. Turn speed down to low and add orange juice. Turn off mixer and fold in cranberries, just until incorporated. Turn batter into cake pan, smooth top of batter and bake until golden brown about 30-35 minutes. Cool on wire rack for about an hour. Turn cake onto cake plate and sieve the powdered sugar over the top of the cake to serve.
Boil wax beans and celery in salted water for about 25 minutes. Drain off water. Put butter and bacon in a frying pan and let cook until bacon starts to become crisp. Mix in with a fork the beans, celery and pepper. Let cook for about 2 minutes. Then serve.
put allspice, nutmeg, peppercorns and thyme in a spice grinder and grind to a fine powder. mix in remaining ingredients and use immediatly. to use later omit garlic and ginger and store in a tightly covered container, add garlic and ginger just before using.
Bring stock to boil in medium saucepan. Add rice, bay leaf and salt. Reduce heat and simmer uncovered until rice is tender, about 30 minutes; drain. Melt butter in large heavy skillet over medium-low heat. Stir in leeks and thyme. Cover and cook until soft, stirring occasionally, about 10 minutes. Mix in mushrooms and sprinkle with salt. Cover and cook until mushrooms exude liquid, stirring occasionallly, about 10 minutes. Mix in rice and pepper; taste and adjust seasoning. Cover and cook until rice has absorbed liquid, stirring occasionally, about 10 minutes. Mix in parsley and serve.
Melt chocolate with the Eagle Brand. Remove from heat; stir in cereal and peanuts. Drop by small spoonfuls onto parchment paper-lined baking sheets. Chill 2 hours or until firm. Store loosely covered, at room remperature.
Roughly chop the mint, discarding the rough end of the stems, but including the stems attached to the leaves. Wash the canned red beans in a strainer to get rid of any fluid from the can. Place the flour in a bowl and gently add the beans a few spoonfuls at a time. Work the beans around in the flour with chopsticks until they are all white and well-coated with flour. (If they seem gooey, you didn't rinse the beans well enough--start again with fresh beans.). Carefully transfer the beans to a plate with chopsticks or a slotted spoon, trying not to take over too much excess flour. Heat 4-5 tablespoons oil in a wok, then add in the beans. Fry for 3-4 minutes, stirring occasionally, but not too vigorously. Remove the beans to a separate plate, leaving the excess oil in the wok. Add another tablespoon or so oil, and once hot, add in the mint. Fry for about 30 seconds, then add the beans back in, followed by the salt. Stir through until well-mixed, then transfer to a plate and serve.
In a medium saucepan, cook onion in butter until tender. Stir in cornstarch, basil, garlic powder and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly; stir in spinach. In medium bowl, stir in together Ricotta and egg. Add mozzarella and half of parmesan; mix well. Preheat oven to 350 degrees. Arrange three of the uncooked lasagna pieces in bottom of a greased 12x7 rectangular baking dish. Top with half of spinach mixture, half the cooked chicken and half the Ricotta mixture. Repeat layers. Top with remaining Parmesan cheese. Now tent the baking dish with foil and seal well (you don't want the foil touching the top of the lasagna). Bake for 60 minutes or until mixture is bubbly. Let stand 10 minutes (with this method you will never need to precook lasagna noodles again) Enjoy!
Sift together flour and salt. Cream butter, gradually beat in sugar and vanilla. Add dry ingredients a little at a time; blend until smooth. Add chocolate chips. Form dough into 1" balls ;place on cookie sheet and flatten in to 2" rounds with bottom of glass dipped in flour. Bake at 325 for 9-11 minutes. (just browned on edges).
Heat condensed cream of celery soup, water or broth, and onion soup mix in large saucepan until bubbly. Stir in chicken, heat through. Stir in rice and remove from heat. To assemble, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides up, in a large shallow baking or roasting pan. Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper seasoning. Bake peppers, loosely covered with foil, in a 350 degree F oven about 45 minutes or until heated through. Top with cheese and return to oven, uncovered, about 5 minutes more or until cheese is just melted.
Put the flour, salt and pepper in a zip lock bag and seal and shake it up. Add the chicken chunks to the bag and seal and shake to coat them. Heat 2 tablespoons oil in a skillet or wok over medium heat, and add coated chicken chunks to it. Saute the chicken for about 10 minutes, stirring constantly till browned and cooked through. (add more oil if needed). Take chicken out of skillet and cover to keep warm. Heat 2 more tablespoons oil to skillet over medium heat, and add the onion, garlic, and ginger. Saute for 3-5 minutes. Add the broccoli slaw, and water chestnuts to skillet. Saute for 5 minutes more. Add the drained pineapple chunks (making sure to save the juice)and add the sherry. Cook on low about 10 minutes, stirring occasionally. While this is cooking, in a small bowl whisk together 1/2 cup of the saved pineapple juice, the Chinese five spice powder, soy sauce, honey, and chili flakes. After the skillet mixture has cooked for the last 10 minutes, stir in the contents of the bowl. Add the chicken back to the skillet now. Cook on med./low for 8-10 minutes until the sauce has thickened slightly and the chicken is warmed through. Sprinkle some green onions on top of each serving and enjoy!
Add all ingredients to a mixing bowl; beat together until smooth. Stir in chocolate chips. Measure 1/4 cup batter for each pancake. Spoon batter on a hot, oiled griddle. Cook each side until pancakes are puffy and begin to bubble around the edges. Flip pancakes and cook other side until golden.
in a 10' skittle place asparagus spears, add enough water to cover, bring to a full boil, cook over med heat until asparagus is crispy tender (5 to 7 min). drain and return asparagus to skittle, add remaining ingredients pushing asparagus to side just until butter melts. cook over med heat stirring occasionally, until heated through (5 to 7 min). Serve while hot.
Cook macaroni according to the package; drain. Heat oven to 350 degrees. In a large skillet over medium heat, melt the butter. Whisk in flour gradually until smooth. Cook, whisking constantly, for 1 minute. Gradually, whisk in the milk, salt, cayenne pepper and garlic powder. Cook,. while whisking frequently for 3-5 minutes or until thickened. Add cheddar cheese and pimentos; cook until cheese is melted and sauce is smooth. Remove from heat and stir in pasta. In a baking dish with cooking spray (9-by-13 in.), spoon pasta mixture. In a bowl, add parmesan cheese and bread crumbs. Sprinkle over pasta mixture. Bake 15 to 20 minutes or until golden and bubbly!
In a bowl, combine the lemongrass, cilantro, mint, ginger, garlic, sugar and lime zest. Stir in the fish sauce, soy sauce, pineapple juice, and oil. Put the chops in a large zip-top bag and pour in the marinade. Seal the bag, squeeze out the excess air and refrigerate for 8 hours or overnight, turning the bag occasionally. When you're ready to grill the chops, remove them from the marinade and drain off and discard the liquid. It's okay if some solids adhere to the chops. Build and light a charcoal fire with coals banked on one side only. If using a gas grill, set one side to medium high and leave the other side off. When the fire is medium hot (you'll be able to hold your hand just above the grate for about 2 seconds), set the chops directly over the heat. Sear them for about 2 minutes per side, and then use tongs to move them to the area with no direct heat, arranging them so the bone side of the chop (if there is one) faces the heat (the bone acts as a barrier to the heat). Cover the grill and cook the chops indirectly until their internal temperature reaches 145° to 150°F, another 3 to 5 minutes per side. Transfer the chops to a clean platter and let them rest for 5 minutes so the juices redistribute and the chops finish cooking. Sprinkle with more cilantro and mint and serve with the lime wedges.
Soak rice for half an hour. Cook in rice cooker with 15 cups of water. Cook rice until almost done. Fry onions in oil until golden brown. Add ginger and garlic. Add chili powder, cloves, cardamom, pepper corn, cumin, curry, graham masala, coriander, cinnamon stick, bay leaves, dried plums, and salt. Add yogurt. Add tomatoes and cook until dry. Add meat. Add green chiles. Cook until meat is done and add water if needed. Add cilantro. Mix saffron with hot water. Layer rice and meat mixture and sprinkle with saffron mixture. Put in oven at 350°F for 20 minutes.
Slather layer of cheese onto slices of ham. Add onion onto cheese layer (or skip). Stack layers together (however high you choose). Then cut into "pie" pieces!