HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cupcakes: Preheat oven to 350°F and line 24 cupcake cups with paper liners. Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes). Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks. Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua. Remove cupcakes from pans. Place on wire rack to cool. Frosting: Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer. Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar and 1 tablespoon Kahlua. Beat the cream on high speed until stiff peaks form, 1-2 more minutes. Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely. Garnish with chocolate shavings.
Preheat oven to 350 degrees. In a 12x8 inch baking dish, layer half of potatoes and 1/2 can French fried onions. Top with mushrooms and remaining potatoes. In another pan, melt butter; stir in soy sauce, mustard, cayenne pepper sauce and garlic powder. Brush half of soy sauce mixture over potatoes. In a large skillet, heat oil. Brown pork chops; drain. Arrange chops over potatoes and brush with remaining soy sauce mixture. Bake, covered, for 1 hour. Bake, uncovered, for an additional 15 minutes or until chops and potatoes are done. Top chops with remaining onions; bake, uncovered, 5 minutes longer or until onions are golden brown.
Chop onions. Place in frying pan with butter. Fry for 20 minutes or until onions are limp. Stir in cream cheese and grated swiss cheese. Stir until melts. Spread on tortillas. Roll and refrigerate overnight. To cook: Grease baking sheet. Cut into 1" pieces. Bake, upright, at 375 degrees for 10 minutes or until lightly brown.
Combine sugar and water and boil for 5 minutes. Add lemon juice and lemon rind. Let cool and place in an airtight container in refrigerator. To serve, fill glass about 1/4 full with syrup; add ice and cold water. Stir and garnish with lemon wedge and maraschino cherry.
Preheat oven to 375'F. For crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10-inch springform pan. For filling, combine cream cheese and sweetened condensed milk in large bowl. Beat with electric mixer at high speed for 2 minutes. Add pumpkin, eggs and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in pan. Bake at 375'F for 65 to 70 minutes or until set. Cool completely on rack. Refrigerate 2 hours. Loosen cake from sides of pan; remove sides of pan. For topping, preheat oven to 300'F. Toast almonds on baking sheet at 300'F 4 to 5 minutes or until fragrant and light golden brown. Cool completely. Beat cream in medium bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Spread over top of chilled cake. Garnish with toasted almonds. Refrigerate until ready to serve. Tip: To prepare in a 13x9 inch pan, bake at 350'F for 35 minutes or until set.
In medium skillet, heat 2 tsp oil; add chicken. Cover and cook over medium-high heat, stirring frequently, until golden brown. Remove chicken from skillet, set aside. In same skillet, heat remaining 2 tsp oil; add mushrooms and onion. Cook, stirring frequently, until all liquid has evaporated and onions are golden brown. In small bowl, combine broth and flour, blending with wire whisk until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently. Stir reserved chicken into broth mixture; simmer 5 minutes. Remove from heat; stir in sour cream, red wine vinegar, mustard and pepper.
In a casserole dish, fry bacon pieces on range top until crispy. Remove bacon. Place ground meat into casserole dish and brown in bacon grease. When meat is brown, drain and discard bacon fat. Drain and rinse beans in a colander. Add beans to meat in casserole dish, with tomatoes, parsley, and spices. Gently stir to blend. Place bacon over top. Bake in casserole dish, covered, for 60 minutes at 350°F Serve with your favorite corn bread.
1.) Saute mushrooms in oil. Add tomatoes until warm. Set aside. 2.) Add salt to water and boil for pasta until al dente. Set aside covered with a little oil so it doesn't stick together. 3.) Melt butter in large skillet. Add garlic and saute for 2 minutes. Add cream and chicken broth. Bring to a boil and cook about 8 minutes or until reduced by about half. 4.) Whisk together fresh squeezed lemon juice and corn starch until smooth. Add pepper. 5.) Add lemon mixture to cream mixture and whisk constantly for 2 minutes. Turn down to lowest heat just to keep warm. 6.) Dip raw shrimp in eggs and then transfer to coat with panko breadcrumb and flour mixture. Fry in butter and oil for a few minutes until golden brown. Allow them to drip on paper towel covered plate and cook the remainder of shrimp this way. 7.) Add basil to sauce. 8.) Put cooked pasta on plate. Add desired amount of sauce. Top with tomatoes and mushrooms and shrimp. 9.) Enjoy! Yummy! :).
Preheat the oven to 425°F. Sift together both the flours, the baking powder, and the salt in a large bowl. Add the cranberries and walnuts. Combine and set aside. In another bowl, combine the oil, maple syrup, and orange juice and zest. Add to the dry ingredients and mix to form a dough. Scoop by the tablespoonful onto a cookie sheet. Bake for about 12 minutes, or until golden. Let cool before serving.
Mix shrimp, ahi tuna, hamachi (amberjack), chopped mint, half the cilantro, chile, 3 tablespoons olive oil, lime juice, juice of 2 lemons, 2 tablespoons sugar, and 1 teaspoon salt. Allow to marinate 1 hour. Drain and refrigerate. Place coconut pieces in heated 350-degree F oven 10 minutes or until tender. Whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood. Spoon into shell pieces. Garnish with mint.
Heat oven to 400°F. Lightly grease square baking dish, 8x8x2 inches, or spray with cooking spray. Stir Bisquick, milk and egg in medium bowl until blended. Spread half of the dough in bottom of baking dish. Top with half each of the cheese, ham and turkey. Spread fruit spread over turkey to within 1/2 inch sides of dish. Top with remaining ham, turkey and cheese. Spread remaining dough over cheese to sides of dish. Bake uncovered about 30 minutes or until golden brown. Let stand 5 minutes before serving. Sprinkle generously with powdered sugar. Serve warm. ENJOY!
Heat oven to 375 degrees. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon. Lightly oil a shallow gratin dish, then arrange overlapping rows of zucchini and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top. Bake for 40-45 minutes until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.
Peel and dice potatoes. dice the celery, carrot and onion (if you have a small food chopper it makes this much easier). cut bacon in small bite sized pieces and pan fry until done but not crisp. Save 1 tablespoon of drippings. using a large dutch oven melt the butter and add the tablespoon of bacon drippings. saute' the onion, celery and carrots, garlic, pepper in the margarine until softened. add the diced potatoes with the water and chicken broth along with both packages of au gratin potatoes both the potatoes and the sauce packages. make sure all the potatoes and vegetables are covered with fluid (water and chicken broth). Add most of the browned bacon keeping some out to garnish the top of each individual bowl. If you need to add more liquid add equal parts chicken broth and water. boil on medium high heat for 40 minutes or until all potatoes are softened. Watch your liquid. It evaporates quickly. Add equal parts water and chicken broth. If you have to add liquid add 1/2 cup broth 1/2 cup water to start and keep adding liquid in this fashion. A lot depends on your altitude. Just keep a close eye on it. take a potato masher or fork and coarsely mash the potatoes and vegetables leaving lots of chunks. add the pint of cream and heat throughly being careful not to scorch the soup. heat on low until desired consistency. It thickens up quickly. Dish into bowls and top with green onions (scallions) and bacon.
In a large glass filled with ice, add the vodka, gin and rum and top off with the pineapple juice (make sure there's at least 4 ounces in there or it will taste too strong). Squeeze in the juice of a lime wedge and a lemon wedge, and drop them inches Garnish with a pineapple slice and umbrella, if desired. Makes 1 cocktail.
Before cooking the rice, rinse several times in running water until the water runs clear. Drain in a colander for about 1 hour. Cook on the stovetop or in an electric rice cooker according to the package directions. In a small saucepan over low heat, combine vinegar, sugar, & salt. Stir gently to dissolve salt & sugar. Cool to room temperature. While the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle to miz gently without mashing the grains. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.
In a bowl, combine the first seven ingredients; mix well. Store in an airtight container in a cool dry place for up to 6 months. Add 2 T to bowl of cooked oatmeal.
Lightly butter 2 ramekins using a pastry brush. Put 2 ounces flavourful mashed potatoes or seasoned fried potatoes in the bottom of the ramekins. Layer hard-boiled egg you've sliced w/your handy-dandy egg slicer over the potatoes, putting half the egg in ea ramekin. Layer ea ramekin w/a ham slice. Top ea ramekin w/1 tbsp grated cheddar cheese & garnish w/chopped fresh chives. Refrigerate till your DH is ready to G-N-G & train him to be ever so quiet as he nukes his breakfast & leaves for work! NOTE: I thot the fresh chive garnish was a really nice "extra effort" touch. :-).
Prepare all the vegetables and chop them as described in this recipe. Add water to large pot. Add vegetables and spices. You can also spice up this stock even more if you like it very spicy. The red pepper flakes can be omitted if you are not comfortable with spicy stocks. Bring to a boil and then reduce to medium-low for 2 hours. Once cooked for 2 hours the stock will reduce to 4 cups of stock. Strain vegetables and keep the stock. Pour them into individual containers for freezing. You can use this stock immediately once cooked. There are few calories in this recipe. There is no salt added.
---To Make The Dressing---. In a blender or food processor, thoroughly mix the vinegar and mustard. Then, with the motor running, slowly add the olive oil. When the oil is well incorporated, add the fresh herbs, salt, pepper, water and mix thoroughly. ---To Make The Crab Cakes---. Whip the egg whites until they are stiff. Place all the other crab cake ingredients in a bowl and add the egg whites on top. Blend and pat into 4 cakes. Next heat a large skillet on high heat and cook all 4 at one time. Pour in a little oil and fry on each side for 11/2 to 2 minutes. Serve immediately on a bed of fresh seasonal greens with the balsamic dressing drizzled around.
Brown onion and ground beef together. Drain fat from pan and add 3/4 can of beef broth. In remaining broth mix flour to thicken and add to pan. Stir in sour cream, ketchup, Worcestershire, and mushrooms. Salt and pepper to taste and cook until thickened, about 15 minutes. Serve over egg noodles.
Preheat oven to 350. Bake almonds until golden, 5 to 7 minutes, stirring once. Whisk together vinegar, mustard, coriander, salt and pepper. Slowly whisk in oil. Arrange arugula on each of 4 plates. Top with an ounce of feta, 1/3 cup blueberries, sprinkle with almonds and drizzle dressing atop. Use honey if blueberries are tart.
Cut bacon in small pieces and try out, (fry to melt the bacon fat). Add remaining ingredients, gradually bring to the boiling point and let simmer 50 minutes.
Heat oven to 350°F. Spray a 13x9x2-inch glass baking dish with cooking spray. Unroll one package of crescent rolls and use them to line the bottom of the dish. Pinch the seams together with your fingers. Cover rolls with half of the salami, provolone and ham. Lightly beat 6 of the eggs with the parmesan; pour half over top of the deli meat. Top with half of the peppers. Repeat layering the remaining salami, provolone, ham, egg mixture and peppers. Top with remaining package of rolls. Lightly beat the remaining egg and brush over top. Cover dish with foil; bake for 30 minutes. Uncover and bake for 30 minutes more. Cool 1 hour; cut into 32 squares and serve.
Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent. Add the garlic and cook for another minute. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat. Stir in the sour cream. Add salt to taste. Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.
In a large resealable plastic bag, combine the first six ingredients. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; turn to coat. Cover and refrigerate for 1-1/2 hours, turning once. Drain and discard marinade. Broil 3-4 inches from the heat for 5 minutes. Spoon reserved marinade over fish; turn and broil for 5 minutes or until fish flakes easily with a fork. Spoon marinade over fish. Yield: 4 servings. **NOTE**. Marinating time is not included in prep time, as I don't consider that "active work time".
Heat a dry frying pan and add the sesame seeds. Swirl them around until they have become golden in color, be careful they burn easily. Leave the sesame seeds to cool. Tear the nori up into small pieces - about the size of a stamp and place in a food processor. Blitz until the nori is a coarse powder. Add the salt, chili and sesame seeds to the nori and place in an air tight container. Store in a dark place and shake before use. Sprinkle over rice, use as a seasoning in sushi, fill rice balls with it or mix with some sesame oil and use as a dressing for noodles.
1. Brown ground beef with onions and peppers; drain grease. 2. Stir in remaining ingredients, simmer on low 15 minutes or until onions and green peppers are completely tender. 3. Serve with Frito Scoops or over corn muffins.
In small saucepan mix 3 cups water with sugar, honey, and orange slices. Heat to a boil. Dilute cornstarch in 1 cup of water to make a slurry. Slowly incorporate cornstarch slurry into sugar/honey/orange mixture until you get your desired consistency. Remember that it will not thicken fully until it comes to a boil. You might have to adjust the amount of slurry needed. Simmer for about 15 minutes. When ready to serve, remove orange slices. Then add bananas, vanilla extract, butter and rum. Stir gently and serve.
In a small bowl, blend together chicken stock, sherry, soy sauce and cornstarch. If cashews are raw: Heat I Tbsp peanut oil in a large skillet. Add cashews and cook over moderate heat, stirring, until lightly browned, about 1 minute. Using a slotted spoon, transfer the nuts to a plate. Leave remaining oil in pan. If cashews are roasted and salted, skip to next step. Add 1 Tbsp peanut oil to pan. Add the white part of the green onions, the ginger, garlic and peppercorns. Cook, stirring, for 1 minute. Add the sauce. Place chicken in a single layer in the skillet and season with salt and pepper. Arrange the bok choy in a layer over the chicken. Cover and cook until the chicken is cooked through and the bok choy is tender, 5 to 7 minutes. Thicken with additional mixture of cornstarch and cold water (1 tsp of each). Transfer the chicken, bok choy and sauce to serving platter. Garnish with the greens of onions, cashews and serve with steamed rice.
Combine beeswax and oil in a small saucepan. Melt over very low heat or in the top of a double boiler. Pour into a jar to cool. Cools in about 30 minutes.
In a small mixing bowl, beat cream cheese, mayonnaise, paprika, black pepper, garlic powder and ground red pepper with an electric mixer on medium speed till well combined. Stir in the imitation crab, chopped tomato and green onions. Cover and chill for 3-24 hours.
Shake tequila, triple sec, sweet and sour mix, and lime juice with ice. Pour over ice in salt-rimmed margarita glass. Float Grand Marnier on top. Garnish with slice of lime if desired.
Sift the flour and salt into a bowl/bassin. Add butter and rub between the fingers until the mixture is flaky. Pour in water, gradually, while continuously cutting and stirring with a knife. Stop adding water when the dough is stiff. It should not be sticky or wet. Gather up into a soft ball. Dust your working area and rolling pin with flour and shape the pastry by rolling away from you and always turning the pastry around in order to achieve a round shape. Remarks: Always lift the flour out of the bowl while rubbing; it makes the butter/flour mixture airy. Be careful not to add too much water as the pastry should not be stick to the touch. While mixing the water to the flour/butter mixture never work the pastry like a bread dough, otherwise you would end up with a stiff, hard and elastic pastry.
Cook rice and barley together, in 2 cups of water, simmer for 40 minutes. Cook bulgur separately, in 1 cup of water, simmer about 20 minutes or until all liquid is absorbed. While grains are cooking, saute onion in olive oil in frying pan. When grains are cooked, add onion and rest of ingredients to grains and stir thoroughly. Garnish with copped parsley and serve.
Preheat oven to 350 degrees F. In a large bowl, combine the egg, breadcrumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. Arrange meatballs on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160°F). Serve with your favorite sauce and spaghetti.
Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Combine seasoning, lime juice, oil and garlic in a large bowl. Add wings. Toss to coat. Transfer to prepared tray. Bake 50 minutes or until wings are browned and cooked through.
Saute' green pepper and onion in butter over medium heat, add beef and mushrooms and brown. Cook macaroni. Add rest of ingredients (with the exception of the two cheeses) along with Macaroni and gently mix. Pour into a 2 quart casserole dish. Sprinkle with cheese/ bake in preheated 375 degree F. oven for 30 minutes.
Toss sliced strawberries with preserves and sugar to coat; set aside. Heat an 8-inch omelette pan over medium high heat. Add butter or margarine, heating until bubbly. Pour in eggs; cook until set on the bottom but still moist, lifting edges gently with rubber spatula and rotating pan to let uncooked eggs run under. Spoon strawberry mixture over half of the eggs. Cook just until eggs fluff. Remove from pan; sprinkle with vermouth. Fold in half to enclose filling; slide onto serving plate. Top with sour cream and whole strawberry.
Wash the baingan, wipe dry it. Apply little oil on its surface all around and roast it over the flame, turning around on the fire, till whole of its outer surface turns blackish and flaky. Peel off the burnt skin of the roasted baingan. Add onion, ginger, garlic, dhania patta, salt, and uncooked mustard oil. Mash everything well, leaving no lumps of unmashed baingan. Pickle masala esp. mango or red chilly pickle masala is also added to this bharta to enhance the taste. Serve with daal-rice, khichdi or stuffed parathas.
Grease and lightly flour two 9x1-1/2-inch round cake pans (or three if you have three). Set pans aside. In an extra-large mixing bowl, combine flour, sugar, baking soda, salt, and baking powder. Add milk, sour cream, melted chocolate, butter, eggs, and vanilla. Beat with an electric mixer on low speed about 1 minute or until mixture is combined. Beat on high speed 3 minutes, scraping sides of bowl occasionally. Place 1/3 of the batter in each of the cake pans. (I only had two, so I had to wait to bake the last layer.). Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted near the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool layers thoroughly on wire racks. Prepare Cookie Filling: In large mixing bowl, combine powdered sugar, butter, milk, and vanilla. Beat with electric mixer on low speed until combined; beat on medium speed until very smooth. Beat in enough additional milk (1 to 2 tablespoons) until frosting is easy to spread. Reserve 3/4 cup of the filling (without crumbs) for the cake garnish. Stir crushed sandwich cookies into remaining mixture. To assemble the cake, put a cake layer on a serving plate and top with half of the crumb-filled cookie filling, spreading filling evenly over layer. Add a second layer of cake and spread with the remaining portion of the cookie filling. Top with remaining cake layer. Prepare the Chocolate-Sour Cream Frosting: In a 4-cup Pyrex measuring cup (or a small saucepan), melt 1 cup semisweet chocolate pieces and 1/4 cup butter, stirring frequently. Cool about 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth and easy to spread. Spread top and sides of cake with frosting. Spoon the reserved cookie filling onto the center top of the cake. Carefully spread filling to force some down sides of cake. Garnish the top of the cake with the 4 crushed chocolate sandwich cookies. Cover and store in the refrigerator.
In a casserole dish: Put broccoli in bottom. Add chicken over broccoli. Mix the rest of the ingredients and layer on top of chicken. Sprinkle with breadcrumbs. Salt and pepper to taste. Bake 45 minutes to an hour in a 350 degree oven.
Boil the almonds in a pot with water for 5 minutes.Then peel them and cut in quarters. Beat the butter with the sugar until its gets "white". Then add the egg yolk the vanilla,the semolina,the brandy and the almond pieces. Then add the flour little by little. Make a soft but not sticky dough. Next, using small amounts (about 1 1/2 teaspoons of dough), shape in crescent shapes by gently rolling the dough around between the palms of your hands. Bake in a prehetead oven at 350F for 15-17 minutes. Dust them with the remaining powdered sugar when they are still hot.