HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Cream the butter or margarine until soft; add eggs and beat just until blended. Stir in pineapple, vanilla and 1 cup chopped nuts. Sift together flour, baking powder, soda, Splenda and salt; stir sifted mixture into pineapple mixture just until blended. Spoon batter into a well buttered loaf pan. Combine topping ingredients and sprinkle over batter. Bake for about 1 hour; To test for doneness, stick a toothpick into the center of the loaf, bread is done when it comes out clean; start checking after 45 minutes as cooking time can be less or more than 1 hour depending on liquid content of the pineapple which will vary.
Melt chocolate with water in a double boiler. Whisk in eggs one at a time. Fold in raisins and pecans, spread in jellyroll pan. Bake at 250 degrees for 25 minutes. Spread with heavy cream and roll up lengthwise. Serve chilled.
Base: Melt butter and blend the rest of the ingredients. Pour into cake tin and cook for 30 minutes on 180°F. Once cooked allow to cool. Filling: Blend cream cheese, sour cream, vanilla essence, lemon and orange/mandarin juice and sugar together. Once you've reached a smooth and creamy texture blend in one at a time the eggs. Pour mixture onto base. Decorate with strawberries. As a suggestion using diet jelly that is half set pour over strawberries and then chill cheesecake overnight. Or if you like chocolate cheesecake just remove the citrus juices and add 1/3 cup cocoa powder. It really is a yummy treat.
Melt the butter in a large frying pan. Cook it until it is a medium dark brown. Carefully add the vinegar. Be real careful because the vinegar will cause the butter to boil and foam. When it is done foaming pour into a gravy boat and serve.
To make cooked chicken for salad (optional): Place chicken, celery stalk, and onion in water to cover. Bring to boil and then simmer for 15 minutes, until cooked. Remove chicken, place in cold water to stop cooking, and then reserve; discard the rest. Allow chicken to cool in refrigerator. Chop chicken. Yield: 2+ cups. In a medium bowl, combine chopped chicken, celery, green onion, fresh parsley, and dill seed. In a small bowl, combine mayonnaise, chili sauce, lemon juice, and salt. Stir to combine. Pour dressing over salad and mix. Cover and refrigerate until mixed.
Mash bananas into a puree with a food processor or hand stick blender. Pour puree into a bowl if using a food processor, then add all remaining ingredients, mixing to incorporate. If you have a mixing bowl with a pour spout they easily pour into molds. Freeze for around 1 hour, insert the sticks, freeze until solid. I have made them without freezing the bananas first but if you don't freeze the bananas first they will not be as creamy and will be more icy -- This way they are more like store bought. I got my sticks and molds from the Dollar Tree. I don't recommend the plastic reusable sticks that come with the molds and use wooden sticks.
FOR MARINADE. Melt 2 T butter in large heavy sucepan over medium heat. Add onion, sautee about 15 minutes and add garlic, cumin, cinnamon and allspice. After spices are toasted add beer, mustard and honey, bring to boil. Remove from heat and puree. After the marinade is cooled add meat and marinade overnight (at least 8 hours). PORK. Remove from marinade, pat dry and season with salt and pepper. (Reserve marinade). Heat oil in large skillet. When hot and oil ripples, brown all sides of meat to add crust. Transfer meat to baking sheet and roast in oven (pre-heated to 375 degrees) for 45-60 minutes until internal temp reaches 155 degrees. Tranfer meat to platter to rest. Reserve drippings. GRAVY. Combine juices and marinade in saucepan. Bring to boil; reduce heat and simmer. Mix butter and flour until paste forms. Add to sauce and simmer until it thickens.
Adjust oven rack to middle position and preheat oven to 350 degrees. Spray baking sheets with nonstick cooking spray. In large bowl of electric mixer, combine espresso powder and water, stirring to dissolve. To same bowl add half of cake mix along with butter and egg. Mix on medium high speed 1 to 2 minutes or until smooth. Stir in remaining cake mix and chocolate chunks. Drop by teaspoonfuls, 2" apart on prepared baking sheets. Bake 9-12 minutes or until edges are set at center when lightly touched. Cool one minute on sheets. Transfer to cooling racks using thin, flexible spatula.
Saute the turkey bacon and green onions in melted butter. Add the tortillas and sautee till slightly brown. Add the eggs and lightly scramble till cooked. Serve on plates and top with salsa verde.
Place chicken in bottom of slow cooker. Sprinkle with salt and pepper (a couple pinches of each). Sprinkle with cumin and garlic powder. Top with Rotel tomatoes. Cover and cook on LOW for about 4-6 hours. Remove chicken from slow cooker. Using your stand mixer shred the chicken. Or you can use 2 forks to shred it. Add chicken back into slow cooker and salt and pepper to taste. Serve chicken mixture over tortillas with desired toppings. (cheese, cilantro, lettuce, lime, sour cream, guacamole etc.).
Add wild rice to 2 cups water in a saucepan. Simmer for 45 minutes. Saute' onion, celery, and mushrooms in butter in a large pan about 3 minutes or just until vegetables soften. Stir in flour, cooking and stirring until flour is mixed in but do not let it begin to brown. Slowly add hot chicken broth, stirring until all veg-flour mixture is well blended. Stir in drained, cooked rice and chicken. Season with salt, pepper, and thyme. Heat thoroughly. Stir in half and half. Add sherry and heat gently but do not boil.
heat 2 oil and butter over medium-high heat in a skillet. insert paring knife into chop at end away from bone & open a 2 inch hole almost to bone. Work knife back & forth until the pocket is almost the full size of chop. Set aside. Saute celery in melted oil/butter mixture for 3-4 minute. Add chopped onion and saute for 5-6 minutes more. Remove onions & celery with slotted spoon, reserving as much oil/butter combination as possible. Remove skillet from heat. Mix 1/2 of the goat cheese and the stripped leaves from 2 sprigs of the thyme with the celery & onion in a bowl & allow cheese to slightly melt from the heat of the vegetables. When mixture is cool enough to work with (3-5 minutes) divide stuffing evenly and stuff chops. Do not be afraid of over stuffing. Season both sides with salt & pepper. Return skillet to a medium-high heat and bring to temperature. Sear stuffed chops, turning once until browned on each side. About 2-3 minutes per side. Once chops are browned add the 1/2 cup of wine (adjust as necessary. the liquid should reach 1/2 way up the sides of the chops) and the remaining sprig of thyme. Immediately reduce heat to a simmer and cover. Cook at simmer 30 minutes or until internal temp is 160. Once chops are done, remove & keep warm. Discard thyme sprig. Increase heat to high & add remaining goat cheese. Stir pan sauce constantly until reduced by half. Plate with kluski or egg noodles & green beans. Pour a generous amount of sauce over chops and reserve the rest for you and your partner.
Trim chops of any fat. Mix flour with salt& pepper, curry powder and ginger and coat chops with the mixture. Heat half of the butter in a heavy based pan& brown lamb chops on both sides. Remove to a plate. Add remaining butter to pan and cook onion gently until soft. Return lamb to pan. Mix vinegar, sauces, sugar and stock and pour over lamb. Cover, bring to simmer, reduce heat to low and simmer gently for 1 hour. Skim any fat off surface and pumpkin. Cover and cook for a further 30 minutes or until lamb chops and pumpkin are tender. Serve with hot damper and mashed potato.
Beat the egg, egg white, and milk in a pie plate or wide, shallow bowl. Spread the mustard on 4 slices of bread. Layer with cheese and ham, top with remaining slices of bread, press together tightly. Spray a large nonstick pan with spray; heat. One at a time, dip the sandwich in the egg mixture to coat; then place them on hot skillet. Cook, pressing down with spatula, till lightly brown on both sides, 4 minutes aprox, each side. Serve at once.
Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes. Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.
Layer first 7 ingredients in order given in a 12x19 dish. Combine ranch dressing with sugar and spread mixture evenly on top of salad. Sprinkle cheese on top. Chill in refrigerator 12 hours before serving.
Melt Butter in 3QT sauce Heavy bottomed sauce pan. Add onion and sautee for 2 minutes. Add the tomatoes, chicken stock, and cream to onions. Bring to a boil, then simmer for 5 minutes. Pour into food processor, blender, or use and imursion blender to mix until smooth. Pour into bowls, add your dollop of sour cream and ENJOY.
Base: Melt mint chips and margarine over hot water. Reserve 1/4 cup for drizzle. Add icing sugar, egg, and beat well. Stir in wafer crumbs. Press into 8" square pan and chill for about an hour. Topping: Cream margarine, icing sugar and milk until smooth and fluffy. Add drops of green food color to desired color is reached. Spread over base. Drizzle reserved chocolate over top. Chill until firm. With a medium short knife cut into bars by pressing down firmly. Try not to saw or drag so as not to disturb drizzle pattern.
For the Spinach mixture (which can be made ahead prior as a time saver for entertaining).Thaw spinach and squeeze of all excess liquid. Set aside. Heat oil in a large skillet, over medium heat and add shallots. Cook, stirring, until soft, about 3 minutes and add garlic; cook 1 minute more. Add spinach, sundried tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta and cream cheese; stir to combine. Directions for the Salmon: 1.Preheat oven to 350°F. 2.Fillet salmon and place skin side down on a glass baking dish. 3.Spread a generous amount of mayonnaise; cover entire top of fish. 4.Sprinkle liberally with bread crumbs mixture. Spray with Pam. 5.Bake about 15-20 minutes, uncovered. 6.Place under broiler until top turns brown. Place a scoop of the spinach on each plate and top the mixture with a piece of salmon.
Dissolve the yeast in the warm water in a small bowl or cup. Let sit for a few minutes. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon and then use your hands to form dough into a ball. Knead the dough for 5 minutes on a lightly floured surface. (Dough will be nice and smooth when ready). Place the dough into a lightly oiled bowl, cover it, store in a warm place for about 45 minutes or until dough rises to double in size. When dough has risen, preheat oven to 425°F. Make a bath for the pretzels by combining the baking soda with the warm water and stir until baking soda is mostly dissolved. Remove the dough from the bowl and divide it into 8 even portions. Roll each portion on a flat non-floured surface until it is about 3 ft long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher salt or pretzel salt. DON'T salt any pretzels you plan to coat with cinnamon sugar. You will likely have to use two baking sheets and bake them separately. Bake the pretzels for 4 minutes and then spin the pan around and bake for another 4-5 minutes or until the pretzels are golden brown. Remove the pretzels from the oven and let them cool for a couple of minutes. If you want to eat some now, brush them with melted butter first before serving. If you want the cinnamon sugar coating, make it by combining the 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl. Brush the unsalted pretzels with melted butter. Sprinkle a heavy coating of the cinnamon sugar on the pretzels over a large plate. Makes 8 pretzels.
Melt butter or oil in a large pot over medium-high heat. Cook the chicken until no longer pink. Add the onion, carrots, celery and apple, stir well and cook gently for 5-6 minutes. Add the curry powder and cook for a few more minutes. Add the flour, mixing well, and cook for a few minutes to brown slightly. Add the tomato sauce and the chicken broth. Blend well before bringing slowly to a boil. Reduce the heat. Add in the bay leaf, parsley, thyme and sugar. Stir and simmer for 30-45 minutes with a lid on the pot. Remove bay leaf and add the lemon juice. You can add the rice to the soup or scoop rice into a bowl and serve the soup over the top. Salt and Pepper to taste and Enjoy!
Preheat oven to 425 degrees F. Butter a nonstick regular size muffin tin with 12 muffin cups. In a medium-sized stock pot over medium heat, bring the milk and stock to a bubble. While the liquids are heating up place a small skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Add the chorizo and cook until crispy 2 to 3 minutes. Once the liquids come up to a bubble slowly whisk in the polenta and continue whisking until it begins to thicken and resemble hot oatmeal, about 3 to 4 minutes. Turn off the heat and add in the cheese, chopped parsley, 2 tablespoons butter and crispy chorizo. Pour the polenta into the muffin tins, 1/2 of the way up the muffin cup. Once all the cups are filled, form a well with the back of a spoon by pushing the polenta up the side until it reaches the top rim of the muffin tin. The well will be relatively large but that's ok, you want the egg to have a little nesting place so it won't overflow out of the tin. Once you have made all the wells, crack an egg into each of the polenta filled cups. Season the tops of the eggs with some salt and pepper. Transfer to the oven and bake for 20 minutes; yolk will still be a little runny. Once done, remove from the oven and let sit 15-20 minutes. Run a small butter knife around the edges of the polenta to loosen from the sides of the muffin tin. Gently help them out of the muffin tins with a fork or a knife and serve plated or on a platter. Pass the hot sauce and enjoy!
Place the black bean into a colander and run over with hot water and let the black bean drain until dry. Place the dry black bean into a lightly oil nonstick skillet and toast the black bean over a medium heat until well toasted. Place the toasted black bean into a stainless bowl and cool down room temperature. Combine all of the ingredients into the black beans and blend together and spoon into a glass jar and seal and place the refrigerator for three days before use.
1.Mix cake mix, pudding packet and crushed pineapple. 2.Add seltizer water and mix until all combined. 3.Let mix stand 2 minutes. 4.Spoon into a 9x13 baking pan that was sprayed with light amount of cooking spray. 5. Bake at 375 for 35 minutes. 6. Allow to cool before serving. Serve with a dollip of whipping topping or a small amount of crushed pineapple. 7. Enjoy!
Mix the blood and the additives and fill a cacciatore skin until half full. Place into warm water and gradually bring to almost boiling until the sausage floats to the surface. Plunge into cold water to set and keep for approximately 2 weeks.
In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add rice, salt, and pepper and cook, stirring, for 1 minute. Add soup and broth and stir until smooth. Stir in beans and transfer to slow cooker. Place 2 clean tea towels, each folded in half (so you have 4 layers), over top of stoneware, to absorb the accumulated moisture (I only had 2 towels with 2 layers, worked fine). Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling. Remove tea towels. Add jalapeno pepper, if using, green chilies, and cheese. Cover and cook on high for 20-30 minutes, until cheese is melted and mixture is hot and bubbling.
Soak the beans in cold water overnight. Make sure that there is twice as much water as beans because they will swell up. In a large cooking pot, pour in the cooking oil and toss in the smoked jowl pieces. Stir and allow them to sizzle over medium heat for 5 or 6 minutes. After they brown a bit, deglaze the pot with about 4 ounces of the chicken broth. Add the onion and allow to simmer until the onion is tender, stirring often. Rinse the beans in fresh water a final time and, after draining, add them, plus all the remaining ingredients into the pot. This should include the 48 ounces of water listed in the ingredients. Boil, covered, over low heat until beans are tender, stirring occasionally (about 2-3 hours). Serve with cornbread, fried potatoes, eggs and biscuits. If you wish, you can use chunks of ham or bacon instead of pork jowl.
Cut a"pocket" into the pork chop by cutting it horizontally, toward the bone on the thickest side for stuffing. Melt butter in skillet over medium heat. Cook vegetables for 5 minutes, stirring occasionally until tender, remove from heat. Stir cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper into the vegetable mixture. Fill pocket with the mixture. Heat oil in skillet over medium heat. Cook pork in oil for approximately 5 minutes, turning once until light brown. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper and place in 13x9 baking pan. Cover tightly and bake for 30 minutes. Uncover and bake another 30 or no longer pink in center.
Carefully combine yogurt, raspberries, milk and mint in small bowl; set aside. Combine spinach, mushrooms and sesame seeds in medium bowl; mix well. Arrange spinach evenly on 2 seperate salad plates; top with red onion rings. Drizzle with dressing. Sprinkle with bacon, if desired.
Heat the oil in a skillet. Saute the onion until transparent. Add the tomato paste slowly and heat through. Fill a soup pot with 2 1/2 liters (10 cups) of water. Stir in the tomato and onion mixture from the skillet and vegetables. Bring to a boil. Add the spices and Kubbeh. Turn down the flame, and cook, partially covered, for another 20-30 minutes.
Make Cremes and chill. Vanilla Creme - Combine sugar, cornstarch, and salt in a saucepan. Gradually add cold milk, stirring well. Slowly stir in the scalded milk. Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minute Pour into top of double boiler and place over simmering water. Cover and cook about 12 min, stirring 3 or 4 times. Vigorously stir about 3 Tbsp hot mixture into the eggs. Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 minute Stir slowly so mixture cooks evenly. Remove from heat and cool. Stir in vanilla extract and chill. Chocolate Creme - Add unsweetened chocolate to 1 1/2 cups of milk and scald. Combine sugar, cornstarch, and salt in a saucepan. Gradually add cold milk, stirring well. Slowly stir in the scalded milk. Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minutes. Pour into top of double boiler and place over simmering water. Cover and cook about 12 min, stirring 3 or 4 times. Vigorously stir about 3 Tbsp hot mixture into eggs. Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 minute Stir slowly so mixture cooks evenly. Remove from heat and cool. Stir in vanilla extract. Chill. Whipped Creme - Beat whipping cream, 1 cup at a time, in a chilled 1-quart bowl using chilled beaters. Beat until cream stands in peaks. Put whipped cream into a large chilled bowl. Fold or beat confectioner's sugar and vanilla extract into whipped cream until blended. Sponge Cake - Combine egg yolks, 1/2 cup sugar, lemon juice, lemon peel, and vanilla extract. Beat 3 - 4 minutes with an electric mixer on medium-high speed; set aside. Add salt to egg white and beat until frothy. Gradually add 1/2 cup sugar, beating constantly until stiff peaks are formed. Gently fold egg yolk mixture into beaten egg whites. Sift flour over the egg mixture, 1/4 cup at a time, gently folding until just blended after each addition. Pour batter into three 11 x 7 x 1 1/2 inch baking pans. Bake at 325F for 30 to 35 minutes, or until cake springs back when lightly touched or when a cake tester inserted comes out clean. Invert and leave cake in pan until completely cooled. Assemble - Place one layer of the cake on serving dish and sprinkle with the Italian Brandy. Spread half the vanilla creme. Place the second layer of cake crust side down and sprinkle with Lemoncello. Spread half the chocolate creme. Place the third layer of cake crust side down and sprinkle with Rum. Cover the top of the cake with the remaining vanilla creme. Cover the sides of the cake with the remaining chocolate creme. Decorate the top and bottom edges with the whipped creme using a pastry bag and tip. Sprinkle the top of the cake with grated unsweetened chocolate. Store dessert in the refrigerator until ready to serve.
Combine first 5 ingredients in a bowl. Bring sugar & vinegar to a boil, then cool down. Pour sugar-vinegar mixture over vegetables and store in the refrigerator overnight.
Saute onion and garlic in oil for about 5 minutes in a large skillet. Remove and set aside. Fry chicken breasts until browned on both sides. Add garlic and onions back into pan. Add tomatoes. Sprinkle with basil, salt and pepper. Pour balsamic over chicken. Cover and cook for about 30 minutes. Plate chicken and top with tomato and onion mixture.
If you are using dried peas, they must be fully cooked before you begin. Black-eyed peas can be soaked overnight to make them more easily digestible, but this is not necessary. Drain the peas, and then add enough water to cover them by 2 inches. Gently boil them for 1 hour with NO salt. You can add a bit of kombu (seaweed) to the cooking water while they boil for improved digestibility. If you are using canned, look for a can that does not have any salt listed in the ingredients. Some varieties are actually cooked with kombu, which is ideal. Be sure to rinse and drain the beans before using them. Heat a large pan to medium, add olive oil and saute onion until softened. Add garlic, and saute briefly. Next, add the zucchini to the pan and saute until soft. The pepper goes in next, then the tomato very briefly. As soon as the tomato is warmed, add the spices and 1 tsp of the salt. Stir the drained peas into the vegetables, and add the other tsp of salt. Stir to combine. Spoon the mix into the middle of each tortilla, fold in both ends and roll. Place the rolls in a baking dish and put in the oven at 300 degrees F for 15-20 minute.
Place rack in center of oven and 15 minutes before baking, preheat to 375°. Divide sugar in half. Sift one half 3 times. Set aside. Sift the other half of sugar with the flour and cocoa 3 times. Set aside. Put egg whites in 4 quart grease-free bowl and beat on low speed with electric mixer until foamy. Add cream of tartar, vanilla and salt and increase speed to medium. Add the 3/4 cup sugar, one T at a time, beating well after each addition. Continue beating on medium until whites have increased their volume fivefold and hold their shape but are still shiny and moist. Gently and thoroughly fold in flour mixture, by thirds. Pour into ungreased 10" tube pan. Smooth the surface and cut through batter 5 or 6 times with a rubber spatula to break large air pockets. Bake 30-35 minutes until toothpick inserted in center comes out clean. Invert over a narrow-necked bottle and allow to cool. When completely cooled use a knife to loosen it from the side of the pan and turn out on wire rack. Drizzle Chocolate Glaze over top and allow to run down sides of cake. Chocolate Glaze: Combine chocolate, butter and water in bowl and microwave on high for 2-3 minutes, stirring once a minute until smooth.