HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brownie : Grease 8" square pan. Heat oven at 350°. Combine 1 cup sugar and 2 eggs; beat. Melt 2/3 cup butter. Add to egg mixture. Whisk flour and 4 tablespoons cocoa together, blend into sugar/egg/butter mixture with 1 teaspoon vanilla and nuts. Spread in pan - bake 20-25 minutes. Topping: Combine 1 cup sugar, 1 egg beaten, 3 tablespoons cocoa, 1/3 cup butter, 1 teaspoon vanilla, 2 tablespoons light cream. Bring slowly to a boil; stirring constantly. Remove from heat and stir until of spreading consistency. Cook's Note : I make the frosting in the same heavy sauce pan in which I melted the butter for the brownies. Make sure that the sugar has dissolved in the frosting before you take it off the heat. As long as the brownie has cooled; go ahead and pour the frosting on it, it'll firm up as it cools. But wait for the topping to firm up before you cut it into squares if you can resist!
Preheat oven to 350°F If not using silpat, grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside. Cream together butter and sugar. Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla. Add alternately to butter mixture with flour mixture, beginning and ending with flour. Beat egg whites until stiff; fold into batter. Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pans for 5 minutes, then turn out onto a rack to cool completely. When cake layers are cool, whip cream with confectioners' sugar until stiff. Fold in sour cream. Place a cake layer on a plate, and spread with filling to within 1 inch of edge. Place other layer on top, and press down lightly. Chill for 1 hour. Slice bananas 1/2 inch thick. Melt butter in a large saute pan over medium heat. When it sizzles, add slices in a single layer. Sprinkle with sugar. When golden brown, turn slices; cook until brown on other side. Carefully pour in bourbon (using a measuring cup, never the bottle) and ignite with a match. Cook until flames die down, shaking the pan to toss bananas in syrup. Remove from heat. Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.
For Asian Cucumber Salad: In a bowl toss cucumber julienne with remaining ingredients and season with salt and pepper. Chill at least 15 minutes and up to 1 hour. To make rolls: Trim the smoked salmon slices to form about 40 strips approximately 2x4-inches each. Lay a bundle of cucumber strips (shake off excess dressing) at one end and roll up securely. Place seam side down on a tray, cover tightly with plastic wrap and refrigerate until ready to serve. Garnish with sesame seeds. **I think I will try to tie these up with a stem of chive -- ?
Sift flour and salt into basin, rub in butter, add sugar. Add combined milk and vanilla, mix well. Combine all sauce ingredients in large saucepan, stir constantly until boiling, reduce heat. Drop tablespoons of dumpling dough into simmering sauce. Cover, simmer 20 minutes. Serve with whipped cream.
Heat olive oil over medium heat in large skillet and cook the garlic, pressing it occasionally with the back of a spoon, until golden, about 4 minutes. Add the tomatoes and salt to taste. Simmer, stirring often, until the sauce thickens, about 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves. Serve over hot cooked spaghetti or other favorite pasta.
Sift flour and confectioners' sugar into a mixing bowl. Add milk, eggs, butter, vanilla and salt. beat until smooth. Heat a lightly greased 6in. skillet; add about 3 tablespoons batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. For filling, melt butter in a large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for 2-3 minutes,spooning sauce over them. Remove from the heat. Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and a dash of cinnamon if desired.
Heat 1 TBS olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper to taste. Cook in skillet, turning once, until juices run clear (about 12 minutes). Slice into thin strips and place in large bowl. In separate bowl, whisk together salt and pepper, garlic and vinegar. Slowly whisk in 1/3 cup olive oil. Stir in shallots, tomatoes, and basil. Spoon 1/4 cup of the dressing over chicken and toss to coat. Toss spinach with remaining dressing and divide among 4 serving plates; top evenly with chicken and avocado slices.
Preheat oven to 350 degrees. With butter, grease a 9 x 13 x 2-inch baking dish. Place chilies on the bottom of the dish, distributing evenly. In a bowl, mix the cheeses and distribute over the chilies. Beat eggs slightly, add milk and Tabasco, mix and pour over cheese. Sprinkle paprika over the top and bake 35 to 40 minutes, until set and very lightly browned. Cut in squares while still warm. This freezes well. Reheat, covered. Makes about 40 squares.
In the center of a large kitchen towel combine first 3 ingredients (scallions - tomatoes). Squeeze gently over the sink to remove excess water and then place vegetables in a large bowl. Stir in next 12 ingredients (lamb - eggs). Mix well, cover and refrigerate for at least 3 hours. Form meat into 12 patties. Slice tomatoes into 12 slices and then press 1 tomato slice into the top of each patty. Heat the oven to broil. In and oven-safe skillet over medium high heat heat 1 tablespoon of the oil until hot. Working in batches, slice patties into pan with tomato side up and cook for 2 minutes and then flip patties and place skillet under broiler for 4-5 minutes or until cooked through. Transfer patties to a paper towel lined plate. Cover with foil and keep warm while cooking remaining patties, using additional oil per batch if needed. To serve, place kebabs on a platter and sprinkle with additional cilantro and pomegranate seeds, if desired.
Preheat oven to 350 degrees. In a large oven-proof bowl or pan, melt butter in oven. After butter is melted, add honey and cinnamon and mix well until cinnamon is dissolved into the honey and oil. Add the oats, nuts, and coconut if desired. Mix until the oats and nuts are well coated with honey and butter/oil. Place in the oven for 30 minutes or until oats and nuts are well toasted, stirring frequently. Allow to cool and add dried fruit and store in an airtight container. This stores for at least a month in the pantry and much longer in the refrigerator. I generally triple or quadruple this recipe. Cooking time is considerably longer. Just make sure you stir at least every fifteen minutes. Oil may be substituted for butter. Wheat germ can also be added but tends to make the texture grainy.
Briefly blanch oysters by filling half-shells with water from a boiling kettle and draining after two minutes by turning upside down for a few minutes then lightly patting dry with a paper towel. They might fall out of the shell while doing this so use a clean surface. Drizzle about a 1/4 teaspoon of olive oil over each oyster and place a few small slices of bacon in each one. Prepare fish smoker with the woodchips and smoke oysters for 15 minutes.
Slice your paste tomatoes 1/4 inch thick. Slice as many tomatoes as you need to fill the dehydrator. You will probably have to do this in more then one batch depending on the size of your dehydrator. I have a 5 drawer Excalibur Dehydrator that can hold around 35 tomatoes in one drying. Set the dehydrator to 110'F and dry for 15 hours. When done let them sit on a cookie sheet for a few hours. Use in all sorts of receipes of your choice. Put in a glass jar and store in a dark dry place. Bon Appetit!
Preheat oven to 350°F. Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray. In a large mixing bowl or stand mixer, mix together the brown sugar, eggs, applesauce, dark molasses. Then stir in the baking soda, cinnamon, ginger, cloves and salt. Then fold in the oats, flour and milk. Pour batter (will be runny) into the greased baking dish and bake in the preheated oven for 50 minutes, or until the baked oatmeal bounces back in the center and toothpick comes out clean in the center. Let cool slightly before serving. Cut into serving size pieces and serve with milk and yogurt.
Mix crumbs, 1/2 cup pecans, granulated sugar and butter. Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan. Bake at 350 degrees for 10 minutes. Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended. Mixture will be pretty thick. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Place 36 caramels and 1 tablespoon water in microwavable bowl. Microwave on high 1 minute or until caramels are completely melted when stirred. Add melted caramels to cream cheese batter; stir until well blended. The caramel will become kind of stringy through the batter as the caramels cool. Pour over crust. Bake at 350 degrees for 40 minutes or until center is almost set. Sprinkle cheesecake with remaining 1/2 cup pecans. Refrigerate 4 hours or overnight. ****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky. I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.
Place all ingredients in bread pan. Set to jam cycle and start. After cycle is finished, pour into containers and refrigerate.
In a large bowl, whisk dry cake mixes together. Store in an airtight container. To prepare, combine 3 tablespoons cake mix with 2 tablespoons water in microwave safe coffee mug or bowl. Stir fairly well. Cook on high for 1 minute.
Lay sliced onions and halved garlic cloves in the bottom of the crock pot. Lay hunk o' pig on top of the onions. Combine sauce ingredients (from ketchup to black pepper). Please add more or use less of whatever you want. This was a thrown together thing, but it worked pretty good :) If you are ever in Portland OR make sure you pick up a bottle of Secret Aardvark sauce, otherwise use whatever hot sauce you like (chipotle anything would be amazing in here!). Pour the sauce over the pig and onions, turn your crock pot on and go to work. It will probably take 5-8 hours to cook this baby, depending on your crock. When done pull the hunk o' pig out of the crock pot and into a large bowl or pot. Using two forks shred the meat and separate it from the gristle and bone. Strain the contents of the crock pot into a sauce pan on the stove. Discard the onions. If you have the time and inclination reduce the sauce and degrease it anyway you can (I used ice cubes and paper towels and it was still pretty greasy -- refrigerating it and peeling the fat off would be the best, but isn't the point of a crock pot meal that you have dinner ready when you get home?). Use additional tomato paste or other ingredients to thicken and adjust the flavor of the sauce. Mix a bit of the sauce into the pork to make it saucy to your liking. Serve with bread and more hot sauce. Wallow in porky heaven. MMMMmmmm.
Mix 1 Tbsp ground flax seed with 3 Tbsp water. Set aside. In one bowl combine all the dry ingredients and mix together. In another bowl combine wet ingredients and stir around. Add wet ingredients to dry ingredients together with 1 cup blueberries and mix until combined but not smooth. Do not over mix, few lumps are absolutely fine. Spoon mixture into greased muffin pan filling each tin 3/4 full. Bake 20 min in the oven preheated to 375°F.
Preheat oven to 350. Cream the sugar and butter well. Beat in cinnamon and salt, then the syrup and honey. Beat in the eggs one at a time and continue beating until well-blended. Stir in the oats. Pour the mixture into the pie shell and bake for about an hour or until a knife inserted in the center comes out clean.
Beat cream cheese and cheese in a bowl until soft. Add pickled onion, parsley, gherkin, ketchup, worcestershire and tabasco sauces and paprika. Beat well to combine, shape into ball. Roll in chopped nuts until well coated. Wrap and chill until firm.
Preheat oven to 400°F. Sprinkle the brown sugar on each slice of bacon to generously coat each strip. Arrange the coated bacon strips on a baking sheet and bake until golden brown and crispy, 12 to 15 minutes. Let cool and crumble up. Place a medium pot over medium-high heat with the baked beans and hot sauce. Heat the beans through, add the scallions and portion onto dinner plates topped with the crumbled bacon. *If you cannot find black pepper bacon, buy regular bacon and generously coat it with freshly ground black pepper before topping it with the brown sugar.
Make a white sauce with the flour, butter & milk - see note below. Add egg yolks, sweetcorn & salt & 3/4 cup of cheese. Beat the egg whites until stiff peaks form and fold into corn mixture. Put into a greased ovenware dish , sprinkle with remaining 1/4 cup of cheese, and bake in a 350 degree over for about half an hour until set. Directions for making white sauce in the microwave: Place the butter in a microwave safe jug and melt on high for 45 seconds. Stir flour through and microwave for 30 seconds. Now stir in the milk a little at a time, then back in the microwave in 60 second increments, stirring in between. This should take 3-5 minutes dependant on the power of the microwave you are using.
Preheat oven to 400°F Line a muffin tin with paper cups. In a large bowl, whisk together the flours, brown sugar, pumpkin pie spice, baking soda and salt. In a seperate bowl combine milk, molasses, oil and eggs; stir into dry ingredients, mixing just until moist. Fold in the walnuts and dates. Divide batter among the muffin cups evenly. Bake until a toothpick comes out clean, 20-23 minutes. Cool 5 minutes in the pan, remove from pan to cool completely.
Preheat broiler. Heat a large pan over medium heat. Chop bread into bite size pieces. Add olive oil, butter and garlic to the skillet. Melt butter into oil then add the bread. Season the bread with salt and pepper. Toss and cook the bread 7 to 8 minutes then add the tomato sauce and fresh tomatoes. Turn to coat and warm the tomato sauce, 3 to 4 minutes. Remove the bread gnocchi and tomatoes from heat and transfer to a casserole dish, top with basil then cover the dish with cheese. Place the casserole under the broiler and cook 2 to 3 minutes, until the cheese browns and bubbles. Serve immediately. Sometimes I'll add some extra ingredients at the beginning depending on mood and what I have on hand. I made this with bacon and mushrooms last night.
Cook noodles to package instructions. Cut bacon into small pieces leaving some fat. Fry bacon. Add onion. Cook together until onions are translucent.Drain excess fat. Add both cans of tomato soup adding half a can of water to thin mixture. (I use the small can to measure out half the water.). Once noodles are drained add to the sauce mixture. Let stand 10 minutes before serving to thicken.
Cook the onion in the oil until lightly coloured. Mix the potatoes with the egg yolks, nuts, yeast extract, salt and pepper. Add the onions. Place mixture onto a floured board, divide and shape into cutlets. Flour, egg and crumb the cutlets and fry in hot oil until golden brown. An asparagus sauce would be suitable to serve with this recipe.
Place lettuce leaf on a plate. Add cottage cheese. Add pineapple ring. Put half of banana on pineapple ring. Dab (mayonnaise) salad dressing on top of banana. Place cherry on top.
1) Preheat oven to 260 Fahrenheit. 2) Mix all ingredients in a large bowl. 3) Let sit for 5 minutes. 4) Pour ingredients onto a large pan lined with cooking paper. 5) Bake for 20-25 minutes stirring occasionally. 6) Remove from oven and cool.
Line ungreased cookie sheet with graham cracker squares. In saucepan, melt margarine and brown sugar. Bring to rolling boil and boil for 2 minutes. Stir in chopped pecans. Pour over graham crackers and spread evenly. Bake in 350° oven for 10 minutes. Allow to cool, and break squares into halves. Enjoy!
Preheat oven to 450 degrees. Rinse chicken in cold water, then dry very well with paper towels, inside and out. The less it steams, the drier the heat, the better. Salt and pepper cavity, then truss bird with kitchen twine to help it cook more evenly. (See Note.). Now, salt chicken -- I like to rain salt over the bird so it has a nice uniform coating that will result in crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out salt baked onto the crisp skin. Season to taste with pepper. Place chicken in saute pan or roasting pan and, when oven is up to temperature, put chicken in oven. I leave it alone -- I don't baste it. I don't add butter. You can if you wish, but I think this creates steam, which I don't want. Roast it until it's done (165 degrees in the thickest part of the thigh), 50 to 60 minutes. Remove from oven and add thyme to pan. Baste chicken with juices and thyme and let it sit for 15 minutes on cutting board. Remove twine. Discard wing tip. Separate middle wing joint and eat that immediately. Remove legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded there, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip -- until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut breast down middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant. Slather meat with butter. Serve with mustard on the side and, if you wish, a simple green salad.
To make the sauce: in a saucepan, combine all the sauce ingredients and 1/2 cup water; mix well. Bring to a simmer over medium heat; cook uncovered, stirring occasionally, until about 2/3 cup remains (about 30 minutes); let cool to room temperature. Lightly brush both sides of the steaks with vegetable oil and season generously with salt and pepper. Grill the first side of the steaks directly over high heat for 6 minutes; turn the steaks over and cook the second side for 5 minutes; continue to cook the steaks to desired doneness. Remove steaks from the grill; season again with salt and pepper; let rest for 3-5 minutes. You can serve the steaks whole or cut the siroloin strips and tenderloins away from the bones, then cut the meat into 1/4-inch thick slices. Serve warm with barbecue sauce.
Boil Water in Large Saucepan. Wash Barely in Cold Water and Drain it. Put it into the Boiling WATER, and Simmer Actively about Half an Hour, until Water is a Lovely Deep Pink, and Cloudy. Either Strain it, or Let it Stand, and Then Pour Off the Clear Liquid. IF DESIRED: you can add Another Quart of Water to the Barley, and boil again, Combining the Liquid from Both. You Should End up with about 8 cups of Barely Tea - but you can make it Stronger or more Dilute, as you Wish. With Mortar & Pestle, Grind Seeds from Cardamom Pods quite fine, and add to the Hot Tea. Serve Hot with Honey or sugar if wanted. Store the Extra in the Refrigerator to heat Whenever you need it over the Nest Couple of Days.
Pre-heat the oven to about 200°C. For the roasted vegetables: Cut the pepper into 2-inch chunks, the tomatoes and onions into wedges and the courgettes and leek into rings. Place, into a roasting dish. Peel the garlic and smash flat with the flat of a knife blade and add this, too. Drizzle over the olive oil and plenty of salt, mix well then put in the oven for about 30 minutes, until softened, turning over occasionally. For the tomato sauce: Meanwhile, finely dice the onion and add it to a frying pan with the olive oil. Gently cook until it it starting to soften, then add the garlic. Cook for a couple more minutes then add the tomato puree and mushrooms. Mix thoroughly, until everything is coated in the puree and let soften for a couple of minutes. Add the tinned tomatoes, mashing them up a little, and the dried herms and red wine. Let reduce gently in the pan for 10-15 minutes, until little juice remains. Season generously with black pepper (approx 1tbsp) and some salt. For the white sauce: Melt the butter in a large pan over a gentle heat. Once completely melted, add the flour and stir well to combine. Heat for a minute or so more, then add the cream a little at a time, making sure it's well combined before adding the next bit. Do the same with the milk and gently continue to heat, stirring all the time until it starts to thicken. Adjust the thickness with more milk if necessary. Season with a little white pepper. To assemble: Place half the vegetables in the bottom of a suitable tray. Spoon half the tomato mixture over the top, then cover with lasagne. Dot half the cream cheese over the lasagne with a teaspoon, then spoon over half the white sauce. Repeat to use up the rest of the mixtures. Sprinkle the top with grated cheddar cheese and nutmeg and return to the oven for approximately 20 minutes, or until the cheese is melted and a knife passes through the pasta with no resistance.
Get syrup started by boiling water, honey, sugar, lemon peel and juice, cinnamon stick, and orange peel together for a couple minutes. Let steep; remove peels and cinnamon stick. Get pan hot with a light coating of butter. Dip bread in milk; soak for a minute but so it does not break. Dip in egg. Put in pan to cook until lightly browned. They serve this warm or cold and the syrup is soaked in, or just served with honey or plain.
Preheat the oven to 325°F. Melt the butter, sugar, syrup, molasses, ginger and cinammon in a pan. Off heat, add the milk, eggs and baking soda in its water. Measure the flour into a bowl and pour in the liquid ingredients, beating until well combined. Pour it into the pan and bake for 3/4-1 hour until risen and firm, be careful not to overcook it. Cool.
Set oven to 300 degrees. Grease a large baking sheet. In a mixing bowl cream butter, sugar and vanilla until fluffy. Gradually add flour and mix well. Stir in ground almonds. Shape into 1-inch balls. Place 2 inches apart on baking sheet/s. Bake for about 18-20 minutes, or until bottoms are lightly browned. Cool on wire racks. In a small bowl combine icing sugar and nutmeg. Gently roll cooled cookies in the sugar mixture.
Heat milk until about to boil. Remove from heat, stir in vinegar, and set aside to cool for half an hour. NOTE: As the milk curdles, slightly greenish whey will form alongside the milk curdles. This is normal. Line a sieve/colander with cheesecloth, pour the cheese in, and let the whey drain. Hold the ends of cheesecloth together and squeeze lightly to drain more of the whey. Set whey aside if saving. Run cool water over sieve/colander for a few minutes, stirring cheese with your fingers as you rinse the cheese. Allow to drain further for 10 minutes. Cheese is ready to be used or stored in the fridge in a clean, covered container. For a more commercial taste and texture, you will need to add some salt and cream (or milk for a lower fat alternative).
Mix the maple syrup, peanut butter, cocoa powder, vanilla and salt in a pot on low heat until well combined, then add the rice crispies. Quickly transfer the mixture into a rectangular or square pan lined with parchment paper and put the pan in the freezer. While the crispy mixture chills, make the fudge topping by melting together the chocolate chips, peanut butter and coconut oil on low-medium heat. After about a dozen minutes, pour the chocolate mixture onto your crispy mixture and put back in the freezer to chill until hard - about 45 minutes. It will harden more with time. Once well chilled, cut into 18 or so pieces. If the pieces are harder than you`d like, store them in the fridge afterwards, or keep them out a few minutes before eating.