HumbleIntelligence/food-ner-1-Million huggingface dataset:
BROWNIE LAYER: Melt butter and chocolate in a 3-quart heavy saucepan on very low heat, stirring constantly; cool. Blend in 1 1/2 cups of the sugar. Add 2 of the eggs, 1 at a time, mixing on low speed after each addition until blended. Blend in milk and 1 tsp of the vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9-inch spring-form pan. Bake at 325° for 25 minutes. CHEESECAKE LAYER: Mix cream cheese, remaining 3/4 cup sugar and 1 tsp vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream; pour over brownie bottom. Filling will almost come to top of pan. Bake at 325° for 55-60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosed cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.
In a medium-size pot over medium-high heat, reduce the carrot juice by half. This should take about 15 minutes. Whisk in all remaining ingredients except the milk. In a separate pot, warm milk and whisk into a foam. Serve seasoned carrot juice in a cappuccino cup and top with milk foam. Sprinkle with cinnamon.
Heat 1 tbsp oil and fry onion and garlic over a low heat until softened. Tip into a large bowl with chickpeas and spices and mash everything together (At home I use my magic bullet because im lazy). Add egg and squash into patty shapes with hands. Fry in the remaining oil for 3 minutes each side. Best served hot.
Combine corn syrup, sugar and margarine in 2 quart saucepan. Cook over low heat, stirring occasionally until mixture begins to bubble. Remove from heat. Add Cocoa Krispies; stir until well coated. Press mixture evenly and firmly around sides and in bottom of buttered 9 inch pie pan to form crust. Chill. Place cream cheese in mixing bowl; beat until fluffy. Gradually add sweetened condensed milk; mix thoroughly. Stir in lemon juice and vanilla. Pour into chilled pie crust. Refrigerate 1 hour; spread cherry pie filling evenly over cream cheese filling. Return to refrigerator about 1 hour or until thoroughly chilled. Cut into wedges to serve.
Combine the bread crumbs, parsley and cheese together in a small mixing bowl. Melt butter in a skillet and add the garlic, cook for 1 minute over low heat. Dip the pork chops in the butter then dredge through the bread crumbs, place in a small casserole dish. Season with the salt and pepper, and brush with the remaining butter. Bake in a preheated 350 oven for 45 minutes. Enjoy!
Frost a third or so of a plain or glazed doughnut hole with chocolate frosting or peanut butter. Roll the frosted top in crumbled toffee (look for it in the baking section of grocery stores), then add a small piece of a pretzel for the stem.
DAY 1 -- Take your largest, roomiest mixing bowl and start by putting in the suet, sifted flour, breadcrumbs, spices and sugar. Mix these ingredients thoroughly after each addition. Gradually mix in all the dried fruits, mixed peel, nuts, apple, and both zests, again, mixing thoroughly after each addition. In a small bowl, beat the eggs, then add the stout and rum and beat together. Pour this over the ingredients in the large bowl and begin to mix very thoroughly. It was traditional to gather all the family around, especially the children, and invite everyone to have a really good stir and make a wish! The mixture should have a fairly sloppy consistency - it should fall instantly from the spoon when tapped on the side of the bowl. If you think it needs more liquid, add a spot more stout or rum. Cover the bowl and leave overnight in a cool place (not the fridge). DAY 2 -- Pack the mixture into the lightly greased basin, cover it with a double sheet of greaseproof paper and a sheet of foil and tie it securely with string. It's also a good idea to tie a piece of string across the top to make a handle. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours. Do make sure you keep an eye on the water underneath and top of with boiling water from the kettle from time to time. When the pudding is done steaming, let it get quite cold, then remove the steam papers and foil and replace with some fresh ones, again making a handle. Store in a cool place until Christmas Day. CHRISTMAS DAY -- Steam again in the same manner as above, again checking the water level, for 2 1/2 hours. Serve warm with a whipped cream or rum sauce.
Place butter in 9-inch square glass baking dish. On HIGH: Melt butter. Add mushrooms, onions and garlic. Stir to coat. Cook, uncovered, for 5 minutes. Add rice, chicken broth and wine (if used). Cook uncovered, until rice is tender (about 20 to 30 minutes). Stir once halfway through cooking. If rice isn't moist enough, add more broth towards the end. Remove from microwave. Stir in Cheddar. Let stand 5 minutes. Sprinkle with Parmesan and parsley if desired.
In a small saucepan, over high heat, bring the first 9 ingredients to a boil, then turn off the heat, stirring until dissolved. Add the chilies and garlic. Remove from heat. Wash and trim the green beans. Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath for 10 minutes. Drain well. Pack beans in sterilized jars then cover with the vinegar mixture. Place lids and caps on cleaned rimmed jars. Process in a hot water bath for 5 minutes, remove and cool in a draft free spot for 24 hours. You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month. I canned 2 jars and the 3rd was what I had left over for munching which was refrigerated.
Dissolve yeast in water, add honey and let stand until it bubbles, approx 5 to 10 minutes. Add salt and oil to yeast mixture, then add flour a little at time until you have a stiff dough. Turn dough out on a floured surface and mold into a ball shape. Place in pan and cover; let rise for about an hour. Punch down the ball of dough and mold it into a loaf shape to fit you bread pan. Cover with a towel and let raise again until it doubled in size. Bake in a preheated oven at 350°F for about 45 minutes. Bread is done when it is golden brown and sounds hollow when thumped.
Preheat oven to 400°. Wash chicken and pat dry. Line a sheet pan with foil and place a wire rack over it. Drizzle oil over Melba crumbs, toss to coat and set aside. In a shallow dish or pie plate, mix eggs, mustard, thyme, salt, pepper, oregano and garlic powder. Dip chicken pieces in egg mixture and then roll in crumbs pressing to coat. Place on rack and bake for 40 minutes or till juices run clear. Allow to sit for 5 minutes and serve.
Preheat oven to 350°F. Cook beef over medium high heat until no longer pink, about 5-6 minutes. Add next 6 ingredients (cumin through salt) and stir until evenly mixed. Add tomato sauce and stir until hot, about 2-3 minutes. Stir in 1 cup of coriander. Spread a small amount of sauce over the bottom of a 9 by 13 baking dish. Top with 3 noodles. Sprinkle with 1/2 cup of feta. Repeat layers 2 more times. Cover with foil and bake for 1 hour. Remove foil and bake additional 10 minutes. Remove from oven and let stand 10 minutes before cutting. Top with lemon zest and remaining coriander.
Thaw the spinach, then squeeze out as much water as possible. Combine spinach, sour cream, mayonnaise and horseradish in a mixing bowl; you can also do this in a food processor if you like a more pureed consistency (I often do it by hand, or do it VERY CAREFULLY in the food processor so as not to over-process). Stir in the dry soup mix, the chopped water chestnuts and the onion; stir well. Refrigerate for at least 2 hours to let flavours meld. Before serving, stir shrimp into dip mixture. Cut off the top of the loaf of bread and hollow it out, reserving the lid and the inner bread chunks to serve alongside. Fill hollowed bread shell with dip and serve with the bread, cut into chunks, along with an assortment of crackers and carrot sticks. People are drawn to this; watch it disappear!
Beat together the mayo, basil, garlic and vinegar in a bowl until smooth. In a large bowl, combine the watercress and 2 tablespoons of the basil mayo. Toss until the leaves are lightly coated. Divide evenly among 6 plates. To the same bowl, add the beans, chicken, tomatoes and 1/4 cup of the dressing. Season with salt and pepper. Stir to combine. Divide evenly and place atop the watercress. Garnish with sliced basil and a spoonful of the dressing.
Combine flour, baking soda, cinnamon, and salt; set aside. Beat shortening, sugar, and egg until creamy; add corn syrup and cocoa, mix. Blend in flour mixture. Shape into balls using 1 T dough each; roll in granulated sugar. Bake on an ungreased cookie sheet at 350* for 15 minutes. Let stand a few minutes before removing from sheets. Variations: Add 1/4 tsp peppermint extract with the corn syrup, or stir in mint chocolate chips, or semi- sweet.
Cut the slice of bacon into small pieces and saute in skillet until soft. Add the onions and garlic and saute until onions are translucent. Add the hamburger and saute all together until well-browned. Add the condensed soup, sour cream, dry mustard, Worcestershire, and white wine. Simmer for 5 minutes. Season with salt and pepper to taste, and serve over the baked potatoes. Makes 4 servings.
Preheat oven to 400 degrees. Julienne garlic, onion, carrot and red pepper. Toss in a bowl with lemon zest, and olive oil Salt and pepper to taste. Fold a 16" by 16" piece of parchment paper in half and cut out a large heart shape. Open the heart and then place some of the veggies along the fold. Place piece of halibut on top of the veggies and sprinkle with a bit of lemon juice. Fold the other half of the heart over the fish and begin to fold and roll over the edges to create a package. Twist end to seal. Put on a baking sheet and bake for 15 minutes. This can also be steamed in a pot for about 10 to 15 minutes.
Blend the sweet and sour sauce and water-set aside. Place cornstarch into a large plastic bag. Coat shrimp with egg whites and add to the cornstarch. Shake to coat shrimp. Heat 1 T. of the oil in a hot wok over medium high heat. Add garlic and fry for 10 seconds. Add shrimp and stir fry for 2-3 minutes or until pink and curled. Remove and set aside. Add remaining oil and quickly stir fry the carrots, peppers and onions, around 4 minutes. Add the shrimp and sweet and sour sauce. cook and stir until shrimp and veggies are coated in sauce. Add sesame seeds, stir and serve with rice.
Chicken: Cook the chicken in 4 cups of water, with garlic, onion and salt on medium heat for 45 minutes. Check to make sure that the chicken is cooked through. Mole sauce: Wash the chiles with a damp cloth, remove the stems of the chiles, slit open with a knife and remove the seeds and veins. Toast the chiles on both sides in large frying pan over high heat, making sure that they do not burn. Soak the chiles in boiling water to soften them for about 10 minute Meanwhile, fry the almonds in 3 tbls. of the shortening on medium heat for 5 min., or until they are a golden color. Take them out and set aside. Next fry the raisins until they puff up and the skin browns a bit, then remove and strain in a sieve. Turn the heat down a bit, and fry the sesame seeds in the same oil, adding a little salt to prevent them from jumping from pan. Once golden, remove and store on an absorbent paper towel. Still in the same oil, fry the slices of bread, until they are golden. Remove and put on an absorbent paper towel. On a dry pan or skittle roast the garlic, onion and tomato until they are nicely toasted with black spots. In a blender, grind the chiles with a half cup of water, and add more water as necessary to blend. Once the mixture is smooth, pour into a saucepan and fry with one tbsp of the shortening for 10 minute on medium heat. Stirring occasionally to ensure that it does not stick to the pan. Next, blend both the roasted and fried ingredients together, until smooth. Blend the tomatoes and strain through a colander and add into the chile mixture. Now add the cinnamon sick, thyme, marjoram(if using) and the oregano. Cook for 5 more minutes. Add the chicken broth, salt, sugar and chocolate on medium heat, stirring occasionally. Remove cinnamon stick. Cool for 15 minutes. Pour the chicken in a serving dish, serve with rice.
Mix all ingredients except beef in medium bowl. Spread on all surfaces of meat. Place meat on rack in roasting pan. Roast at 350 degrees F. until meat thermometer registers 140 degrees (medium), or 160 degrees (well done), 30 to 45 minutes.
In your grinder, grind together the spinach, corriander and green chilli with a little water, to make a smooth paste. Put into a bowl and add the remaining ingredients, except the fish and oil. Mix well, then add the fish and mix it well to coat it in the mixture nicely. Keep aside to marinate for 25 minutes. Skewer the fish and barbecue for 10-12 minutes. Baste it with oil till its well done. Serve hot garnished with onion rings and sauteed garlic, if desired. Enjoy!
Preheat oven to 400°. In a large saucepan, bring 4 quarts water, peppercorns and bay leaf to a boil; add lobster. Cook 7 minutes. Strain broth and reserve. Allow lobster to cool to touch, then remove meat from shells. Cut lobster meat into 1/2- to 1-inch chunks and refrigerate. Place shells on a baking sheet. Add carrots, celery, half the fennel, onion and reserved cobs. Roast 1 hour, turning shells, vegetables and cobs so they don't burn. Ten minutes before removing, spread with tomato paste. Remove pan from oven and pour liquor onto vegetables, shells and cobs. Transfer to saucepan of reserved broth. Bring to a boil; simmer until reduced by half (8 cups), about 30 minutes. Strain; discard solids. Thinly slice remaining fennel; add to soup with corn and simmer 10 minutes. Add cream and reserved lobster meat; cook until lobster is heated through, about 5 minutes. Season generously with salt and pepper.
Mix together all of the filling ingredients and spread into greased 9 inch baking dish. In seperate bowl, mix together all of the biscuit ingredients to form dough. Place spoonfuls of dough on top of filling and bake at 375 degrees for 30 to 40 minutes, or until biscuits are golden brown.
In large bowl beat butter and cream cheese until creamy. Beat in 1/4 cup of the pureed strawberries.(Reserve the rest for another use). Gradually add the confectioners sugar until smooth. Add 2 or 3 drops of red food coloring if you want a pinker frosting.
Preheat oven to 350 degrees. In a large saucepan, melt 2 tablespoons butter and blend in flour. Cook for 1 minute. Gradually stir in milk, cook until thick. Add salt, pepper and cheese, stir until cheese melts. Set aside. In a large skillet saute the ham and green onion in 3 tablespoons butter until onion is tender. Add eggs and cook over medium heat until eggs are set, stir in mushrooms and cheese mixture. Spoon into a greased 13 x 9 x 2 inch casserole dish. Combine topping ingredients, sprinkle evenly over casserole. Bake uncovered for 30 minutes.
Mix together and drop by teaspoonfuls on a greased cookie sheet. Bake for 8 minutes at 350 degrees. Let set 2 minutes before removing.
In a medium mixing bowl, combine gelatin and boiling water; stir until gelatin is dissolved. Add cold water; mix well. In another bowl, combine half of the gelatin mixture with the cream cheese; blend well. Pour mixture into the bottom of a lightly oiled 3-cup mold. Refrigerate until mixture is set. Add raspberries and walnuts to remaining half of gelatin mixture. Leave at room temperature until cream cheese mixture is almost set. Pour raspberry mixture over cream cheese mixture. Refrigerate until firm. To serve, turn onto a platter lined with lettuce leaves.
Grease a 13x9 pan with butter, then cover in tin foil and grease foil again wtih butter. For the base, sift together the dry ingredients and then cut in the butter until the mixture is like coarse crumbs. Press onto tin foil. Bake in an oven at 180' for 10 minutes or until pale golden in colour. Remove from oven. Mix together eggs, sugar, vanilla and flour. Then you can either roughly chop gooseberries and mix in or toss in gooseberries whole and mulch up with your hands (latter gives a more integrated flavour but it is messy). Pour wet mix onto base and put back in the oven for approx 35 minutes or until the top is nicely firm and the berries are showing up brown in places. Enjoy!
Mix and boil to soft ball. Pour the mixture over the corn pops and stir until corn pops are completely covered in sugar mixture. Add slivered almonds and shredded coconut if desired.
In a extra-large OVEN-PROOF saute pan or frypan, cook bacon until crisp, do not drain (leave the bacon in the frypan). Add in the diced potatoes, chopped onion, green pepper, salt and pepper; saute until the potatoes are fork-tender (this should take 20 minutes to half an hour). Turn off the heat, and mix in the grated Parmesan cheese, mix to combine. Set the oven to 350 degrees. In a large bowl, combine the lightly beaten eggs, whole milk, Bisquick baking mix, grated cheese and the melted butter; mix well. Pour over the bacon/potato mixture in the frypan, sprinkle with extra Parmesan cheese if desired; mix gently. Bake, uncovered for 20-25 minutes, or until a knife inserted in the middle comes out clean (don't overbake).
Marinate the prawns and garlic in the vinegar and lemon juice for 1 to 2 hours, or overnight. If you feel more comfortable with cooked seafood, saute the prawns in a spoonful of olive oil until barely bright pink, and cool. Combine all ingredients, including prawns and marinade. Season with salt and coarsely ground pepper. To serve, ladle the gazpacho into small cups or bowls. Garnish with lemon wedges and fresh cilantro. Wine suggestion: A crisp, slightly acidic white with lots of fruit and delicate herbal notes. Good selections would be sauvignon blanc, malvasia bianca, or tank-fermented chardonnay.
Season chicken with chili powder and garlic powder. Saute diced chicken in olive oil or olive oil spray till done. Layer all ingredients except for dressing ingredients. Mix mayonnaise, sour cream, and salsa and serve on the side. Top with tortilla chips.
Peel the cucumbers and cut them as for salad. Salt it and put aside for 10 minutes. Melt lard and add finely minced garlic and flour and saute it until flour become brownish. Add paprika and stir well. Add cold water and make creamy liquid. Squeeze cucumbers with hand to extract bitter liquid and add cucumbers into the pot. Add vinegar, salt and pepper and cover with water. Cook not more than 30 minutes. Before serving add sour cream and stir.
Mix all above ingredients together-- leave over night, in air tight container, if desired. The dip can last up to a week. It is great with white fish or salmon and other light fish. It's great to just put a dallop or a in a small container and dip the fish if. It adds a little extra flavor.
In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the chili powder, cumin, coriander, salt, oregano, garlic powder and paprka. Combine cornstarch and water until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with taco shells. Garnish with toppings if desired. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through. Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
Mix together the brownie mix, water, eggs, and chocolate topping until blended well. Spray a 9x13 glass pan with cooking spray. Press the brownie into the pan, then bake 25-30 min's. Test by inserting a toothpick (or dry spaghetti) about 2" from the side of the pan, then cool on a wire rack. In a microwave safe bowl, melt the chocolate chips and peanut butter, stirring until smooth. Stir in the rice krispies, then spread over the cooled brownies. Refrigerate until set.
Combine first 4 ingredients and set aside. In large skillet, slowly brown pork or chicken on both sides in oil. Pour chili sauce mixture over the meat. Simmer, uncovered, 8-10 minutes or until meat is cooked and sauce is of desired consistency, turning and basting occasionally. Serve over rice or mashed potatoes.
Heat half the oil in a frying pan, add the mushrooms and saute for 3-4 mins or until golden. Transfer to a plate and set aside. Beat the eggs together with the oregano, salt and freshly ground black pepper. Heat the remaining oil in the frying pan, add the eggs and cook over a medium heat for 2-3 minutes During this time, use a spatula to push the cooked egg into the centre of the omelette, then tip the pan so that the raw egg fills the gap and repeat until no runny egg remains and the base is golden. Place the omelette under a hot broiler and cook for 1-2 mins or until the top has set. Spoon over the tomato sauce and top with the cheese and mushrooms. Season with more black pepper and a little salt, to taste. Pop back under the boiler and cook for 2 mins or until the cheese is pale golden. Serve in wedges with salad.
In a large bowl, combine the first several ingredients. Crumble beef over mixture and mix gently. Shape into 8 patties. Wrap a bacon strip around each patty; secure with toothpicks. In a large skillet, cook burgers until meat is no longer pink and bacon is crisp. Remove toothpicks, place burgers on buns and garnish with your favorite condiments.
Place the chopped apples and bourbon in a large resealable bag an shake a bit. Let sit for 1 hour, occasionally tossing a bit to insure that all of the fruit gets well seasoned. Preheat oven to 375 degrees. Prepare an 13x9 inch inch baking pan with a light coating of cooking spray. Set aside. In a large bowl, beat together the sugar, oil and eggs using a electric mixer or a whisk. In a separate bowl, mix together the flour, baking soda, cinnamon, salt, nutmeg, and cloves. Fold the dry ingredients into the wet, mixing thoroughly. Add in the chopped apples, bourbon and walnuts by hand. Pour batter into prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean. Serve warm or cold with whipped cream, ice cream or frozen yogurt.
Cook Meat, onion, and garlic in a dutch oven or large saucepan on medium high heat until browned, stirring to crumble the meat well. Drain in a colander and rinse with hot water, return to pan. Stir in water (or stock) and remaining ingredients. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
Preheat oven to 350F; grease 2 round 9 inch cake pans. Sift dry ingredients in large mixing bowl, add oil, buttermilk, and mashed banana. Mix until all dry ingredients are dampened, then beat at low speed for 2 minutes. add the eggs and beat for one minute. Pour the batter into the prepared pans, add English walnuts to bottom layer, and bake for 25-30 minutes. Cool for 10 minutes and add frosting. I put a light layer of frosting between layers and a iced the rest around the cake. Icing: Cream cheese and butter at room temperature. Combine all ingredients except for chopped pecans. Fold in pecans and frost cake. I store cake in refrigerator and it makes it moist.
Combine all ingredients in a large container. Cover and let marinate overnight. Place in large saucepan. Slowly bring to a boil. Lower heat and simmer for 11/2 hours until cabbage is cooked and the liquid has evaporated. Dish can be made ahead, refrigerated and reheated in the microwave when needed.