HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees (F). Mix butter, oil, bananas, sugar, molasses, and egg until smooth. Sprinkle baking soda & spices over mixture, mix lightly. Add flour, stir until combined. Add raisins, stir. Pour into buttered bread pan. Sprinkle top with kosher salt. Bake for one hour. Remove from pan and cool on rack.
Bake potatoes in a 400 degree oven for 45 minutes, turning them over after 30 minutes. The potatoes should be taken out of the oven before they are fully cooked. Allow to cool until you can peel potatoes and slice in half lengthwise. Place them in a baking pan in a single layer. In a small saucepan, heat brown sugar and water, stirring constantly until it boils for 3 minutes. Add butter and stir until melted. Pour syrup over potatoes. Bake for 35 minutes in 325 degree oven, turning potatoes often in the syrup.
Heat oil in a large pot over medium-high heat; add onion and cook until translucent, about 3 minutes. Add garlic; cook 1 minute, add paprika, cumin, chilies and pepper, cook, stirring, 5 minutes. Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat to boil, lower heat and simmer 1 hour. Remove the chicken to a platter; cool briefly. Pull the meat from the bones; discard bones and skin, reserve meat. Strain the soup into a large bowl; pour back into the pot and add lime juice, cilantro and salt. Portion chicken meat and corn kernels into serving bowls; ladle soup over. Add optional garnishes at the table. *roastears of corn in a 400° oven, turning often until they start to brown, about 10 minutes. *toasttortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.
In a blender mix the can of black beans hot sauce to taste and clove of garlic. Layer bean mix on the bottom of a shallow dish. Add a layer of sour cream, then a layer of salsa. Next spread cheese, then tomato and green onion and serve.
In a big bowl, mix all dry ingredients (flours, salt, yeast) . Make a little well in the middle and pour the coconut milk and honey water. Mix with spatula until it forms a dough. Add melted butter and knead for about 10-15 minutes by hand until it become soft and elastic. Put it in a bowl, cover it with damp towel or plastic wrap and let it sit in a warm place for an hour. Divide the dough into 24 pieces of small ball. Put it on the baking sheets and let it sit one more time for 15 minutes. Preheat your oven to 200°C. Brush with the eggwash and sprinkle with bit of salt. Bake for 20 - 25 mins or until golden brown on the top of the buns. Brush again with melted butter right after it came out of the oven to get a lasting shine.
Combine the mayonnaise, sour cream, lemon juice, pepper, salt and half of the bleu cheese in food processor or blender. Process until well combined. Remove to storage container, and stir in remaining bleu cheese. If too thick, stir in milk or water until of desired consistency. On the off chance you've got any left over, store tightly covered in the refrigerator for no more than 5 days. Not that it will be likely to stay around that long.
Preheat oven to 375 degrees. In a bowl, place ground turkey, chopped onion, minced garlic, egg, bread crumbs, cheese, pesto, chopped parsley, milk, salt and pepper. Mix until combined. Form turkey mixture into meatballs, approximately 1 3/4 inch in diameter. Stuff a mozzarella cheese cube into each meatball and seal the meat around the cheese so it can't leak out. Arrange on a nonstick baking sheet and drizzle with the olive oil. Bake for approximately 30 minutes. Serve with marinara sauce if desired.
Put sugar in the glass. Add the vanilla to the glass. Mix the vanilla and sugar. Add the Club soda ( add a little at a time to see how much you want, to much will ruin the flavor! ). Stir until sugar dissolves and Enjoy! 4 glasses of this soda has less sugar than a can of pop!
Combine all ingredients in a bowl, mash or food process till smooth, adding reserved liquid as necessary to make a semi-thick paste. Adjust the salt and lemon; they should contrast and enhance each other to wake up your palate but not overpower. Sprinkle paprika over top and add a small handful of reserved chickpeas to decorate in an attractive design. Best if left in the refrigerator over night for spices to blend.
In a medium pan bring marinade ingredients to a boil. Remove from heat. Let cool for 5 minutes. Put all vegetables except tomatoes in a large non-metal bowl. Pour marinade over vegetables. Refrigerate for 24 hours. Toss, drain, add tomatoes and cheese.
Do not peel the vegetables or the apple - just rinse them off, cut up into big chunks and place in soup kettle. Add the parsley, dill, paprika, egg shells (from dumpling ingredients) and 3 quarts cold water. Bring to a boil, skim top, if necessary. Reduce heat, cover and simmer for 1 1/2 hours. Strain broth through a sieve lined with a double layer of cheesecloth. Press down on the ingredients in the sieve with the back of a spoon to remove all liquid. Keep hot while preparing dumplings. Combine all dry dumpling ingredients in top of a sifter and sift into a large bowl. Lightly beat eggs with yogurt, herbs, lemon peel and juice. Mix with flour and add 1-3 T of milk to form moist batter. (it should not be too runny, but heavy enough to drop off the tip of a spoon) Bring soup to a slow, rolling boil. Drop dumplings from T to form 10-12 mounds spread over the surface of the soup to allow for swelling. Cover and cook 20 minutes.
Cook rice according to package directions; after, set aside to cool. While rice cools, steam the green beans until tender-crisp; then rinse under cold, running water. Transfer the green beans to a large serving bowl and add the celery, bell pepper, onion and basil. Add the rice and dressing (the dressing is comprised of the last 4 ingredients listed). Toss to combine, then add tuna. Toss to combine and eat immediately or cover and refrigerate until serving time. (I prefer to refrigerate for a few hours.). (Additional notes: you can also use frozen green beans in lieu of fresh for the recipe if necessary, but please use FRESH basil! It makes all the difference to not be using a dried spice. Also, I love to serve these as tacos/burritos on whole wheat tortillas, but you can serve them however you want!).
Combine the ingredients in a Champagne flute. Serve and toast to a long and happy marriage.
Chill all the ingredients well. Beat the first four ingredients together. Beat cream until stiff. Fold cream into the first mixture and beat again. Serve with a sprinkling of nutmet on the top.
Cut tomatoes into wedges (over the bowl). Cut onion into slices. Add Italian Salad dresing and mix thoroughly. Refrigerate for one hour.
Preheat oven to 450°. In a 15 1/2" x 10 1/2" jelly roll pan, toss potatoes with oil, salt and pepper. Roast potatoes in oven for 10 minutes. After 10 minutes, remove pan from oven. With spatula, push potatoes to one end of the pan to make room for the fish. Place fish in pan, sprinkle with 1/2 t. salt. Return to oven and continue roasting with potatoes for 15 minutes or until fish flakes easily and potatoes are brown. At this point, you may need to remove the fish and continue roasting the potatoes until done. Transfer fish to a platter, top with horseradish sauce and half of the fresh or dried dill. Toss potatoes with remaining dill and serve alongside the salmon.
Preheat oven to 350°F. Line a 9 inch square baking pan with waxed paper, then grease the paper. Melt white chocolate and butter in a double boiler over hot, but not boiling water. Stir mixture occasionally until smooth. Set aside. In a large mixing bowl, beat eggs until foamy. Add sugar, Cointreau, vanilla extract, orange zest, melted chocolate and butter slowly. Fold in flour, salt, dried apricots, chocolate chips and macadamia nuts until well combined. Spoon mixture into the prepared pan. Bake 25 minutes. Cool bars in pan. Icing: Melt all ingredients in a double boiler and mix well until smooth. Pour over the bars in the pan. Refrigerate overnight so that the icing will solidify. Using the wax paper as an aid, lift the bars from the pan. Use the blade of a pastry scraper or a knife to cut the bars into small squares or triangles. These are best served at room temperature.
Cook beans until tender. Drain and set aside. Saute onion and pepper in oil until soft. Add tomatoes and spices. Stir in beans. Heat through.
Preheat oven to 200°C. Tear bread into small pieces and soak in cold water for 15 minutes until soft. Place bread in a colander and mash, draining liquid. Transfer to a large bowl and add sugar, custard powder, cornflour and cocoa. Stir in beaten eggs and mix well. Add dried fruit and half of the almonds and glace cherries. Add vanilla and whiskey. Pour into a baking dish or slab tin and decorate with remaining cherries and almonds. Bake for 45 minutes to 1 hour (check puddina by piercing with a toothpick - the toothpick should be dry when you remove it). Cut into squares and serve warm or cold.
cook sliced onions in salted water until tender.Drain. Spread onions in a shallow baking dish. Dredge fish in crumbs and arrange on top of onions. combine remaining ingredients and spread over fish. Bake at 350* for 35 minutes.
Preheat oven to 350°F Butter eight 3/4-cup ramekins or custard cups. Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny). Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes. Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. DO AHEAD: Custard cakes can be made 1 day ahead. Keep chilled. Using electric mixer, beat creme fraiche in medium bowl until softly whipped. Run small knife around each custard cake to loosen. Invert each cake onto plate. Place dollop of creme fraiche atop or alongside cakes and serve.
Cream earth balance vegan margarine with 1/4 cup powdered sugar, add water and vanilla and mix. Add flour and mix well. Finally mix in pecans. (The batter will appear dry!). Form into 1-inch diameter balls, place on an ungreased cookie sheet and chill for one hour. Bake in a slow oven (roughly 300 degrees Fahrenheit) for 20 minutes or until lightly browned. While still hot, roll in remaining confectioners' sugar. Store in an airtight container.
In a deep, heavy skillet, heat the oil over medium heat and saute the onions until translucent, about 3 minutes. Add the chili pepper and the rice. Stir for a few seconds to coat with oil. In the meantime, heat the stock with the spinach in a separate saucepan. When starts to boil, pour it over the rice and reduce the heat. Season with salt, mix well with a wooden spoon, and cover. Simmer for 15 to 20 minutes, or until the rice is cooked but still moist. Serve immediately, sprinkled with chopped dill and with a dollop of yogurt on each plate.
If using, prepare the sauce by blending the mayo and roasted peppers in a food processor until smooth. Set aside. Whisk eggs in a medium bowl. Stir in crab, both cheeses, chives, and a quarter cup of the breadcrumbs. Pour the remaining half a cup of breadcrumbs into a shallow dish. Line a large plate or baking sheet with waxed paper. Line a second large plate or baking sheet with paper towels (the latter for draining the finished crab cakes). Form heaping tablespoons of the crab mixture into cakes of a quarter-inch thickness, coat each with the crumbs, and place on the waxed paper-lined plate or baking sheet. In a large skillet over medium high heat, heat the vegetable oil until a droplet of water thrown in starts to sizzle or until bubbles start to gather around the tip of a wooden spoon placed in the oil, whatever method you choose. Fry cakes, a few at a time, until golden on both sides, approximately three minutes total for each batch. As cakes cook, remove them to the paper-towel lined baking sheet. When all cakes are cooked, move to serving platter, arranging around a bowl of the sauce, if you like. These are also really good served with a squirt of Kewpie mayonnaise (Japanese mayo; it's sweeter) mixed with a few drops of hot sauce; I like to use Tapatio.
In a med bowl mix the soy, water, fish sauce , lemon grass and sugar - let shrimp marinate 10 minutes. Heat oil in the wok, add the onion and stir fry 2 minutes, add the ginger, garlic and the peppers- cook 30 seconds. Using a slotted spoon remove the shrimp from the marinade and place in the wok stir fry 3 minutes do not completely cook the shrimp. Add the remaining marinade and cook another 30 seconds,. Remove from the wok and stir in the basil. Serve over Jasmine rice, Garnish with more basil.
Cook the beef and onion, drain and rinse. Add the other ingredients and simmer until hot, giving time for flavors to blend.
Whisk all ingredients together except the water. When completely emulsified, whisk in the water. It's ready to use.
In a bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times. Pat into a 9-inch circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Bake at 450 degrees for 12-15 minutes or until golden brown.
split the bagel if not done so already and toast. smear each side with cream cheese (just a thin layer, this is supposed to be diet food). top one side with sliced banana, sprinkel with cinnamon and drizzle of honey, close it up with the top half of the bagel and enjoy. one for snack, two for breakfast.
Adjust oven racks to divide oven into thirds. Preheat oven to 250 degrees F. Beat egg whites, cream of tartar, and salt with a mixer at high speed until foamy. Add sugar, l tablespoons at a time, beating until stiff peaks form. Add espresso and vanilla, beat until well blended. Cover 2 baking sheets with parchment paper ; secure to the baking sheets with masking tape. Drop batter by level tablespoon onto prepared baking sheets. Top each mound with 1 coffee bean. Sprinkle evenly with cocoa. Bake at 250 degrees F. for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers). Turn oven off, and partially open the oven door; leave meringues in oven 1 hour. Remove from oven; carefully remove meringues from paper. Cool completely on wire racks. Note: Do not use egg substitute in place of egg whites.
Melt butter in an oven-proof skillet. Add garlic and onions; cook until tender. Add sun-dried tomatoes and sautee for another 2 minutes Pour egg beaters into a measuring cup and add salt and pepper. Pour over contents in skillet, stir gently to combine. Continue cooking 3-4 minutes until most of the eggs are cooked with only top still moist. Next put skillet in oven under broiler until eggs are set (2-3 minutes). Transfer frittata to a plate and add goat cheese to the top.
Combine herbs, pepper, garlic, and olive oil in small bowl. Squeeze juice from lemons into another small bowl. Cut lemon shells into quarters and place in roasting pan. Trim excess fat from lamb roast and place on top of lemon shells; make shallow, 3/4-inch-long slashes all over lamb. Pour lemon juice over lamb. Spread herb mixture over lamb and press firmly. Sprinkle generously with sea salt. Roast lamb at 400 for approximately 2-3 hours or until done as desired.
Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart.
Soften cream cheese with a small amount of mayonnaise. (There was no measurement given in the book. I used 1/4 c of mayo, but you may use more or less depending on your taste.) Add onion juice to cream cheese/mayonnaise. Mix well. Spread a layer of this mixture on each slice of bread. Put a dill pickle spear on each slice of bread. Roll up jelly roll fashion. Wrap each roll tightly in wax paper and refrigerate overnight. Slice each roll in 5 slices.
Preheat oven to 400 F. Melt margarine/butter over medium heat in a large heavy bottomed fry pan which has a heat resistant handle(I use cast iron) When butter starts to sizzle add potatoes and let fry for 2 minutes. Turn with a spatula and cook for another 2 minutes. Continue until all sides of potato cubes are browned. Place in preheated oven for 15-20 minutes until potatoes are tender.*. (Cooking time will depend on the type of potato used. Yukon Gold/Katahdins/Red Norlands take less time to cook than Shepradies/Russett/BellRus. Use your own judgement.).
Saute beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minute. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles . Simmer until celery and carrots are tender, about 45 minute. NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.
In a martini shaker combine all ingredients except the orange slices with a generous amount of ice. Shake vigorously for a few seconds. Strain into a martini glass. Garnish with the orange slices.
Put the chuck roast in the crock pot. pour the can of coke over the roast, sprinkle the onion salt on top of the roast add the minced garlic and then smother the whole thing with barbecue sauce. Cook it on low for 8 - 10 hours. the meat will practically shred itself when you insert a fork into it. Just continue to move the fork around and mix the meat completely with the sauce.
Preheat oven 450 degrees F. In a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes. Remove from water and shock in a large bowl of ice water. Remove from ice water and drain on a paper towel lined platter. Set aside. Using a plastic bag, crush crackers. Add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. Set aside. In a large casserole dish lightly greased with butter add broccoli and cheeses. Pour cracker topping on top of cheese and broccoli. Wrap with foil and bake for 15 to 20 minutes in oven. Remove from oven. Take foil off and allow to rest for 5 minutes before serving.
For Cake: Preheat oven to 350. Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides. Combine first 6 ingredients in large bowl. Beat until smooth, about 2 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 28 minutes. Cool cakes completely in pans on racks. Using small knife, cut around sides of pans to loosen cakes. Remove pan sides. Using serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread with 1/4 cup preserves, then 3/4 cup frosting. Top with second cake layer, cut side up. Spread with 1/4 cup preserves, then 3/4 cup frosting. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Press almonds onto sides of cake. Chill until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth. Add remaining ingredients and beat until well blended, about 2 minutes.
Bring to boil the cocoa, water, and margarine. Remove from heat Add sugar, flour, salt, and baking soda Mix by hand until blended well. Beat in eggs. Add sour cream. Bake at 375°F in a shallow 9x13 pan for 22-25 minutes or until toothpick comes out dry. While cake is baking prepare the icing as follows. Bring to boil cocoa, margarine, and milk. Remove from heat. Add powdered sugar to desired consistency. Icing should pour like pancake batter. Add vanilla and nuts. Pour over warm cake Allow to cool, then brace yourself!
Cakes:. Have all the ingredients at room temperature. Position a rack in the lower third of the oven and preheat to 350°F Grease the wells of the mini tea cake pan and dust with flour. Tap out excess. To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and beat until light and fluffy, about 5 minutes, occasionally stopping to scrape down the sides of the bowl. add the eggs a little at a time, beating well after each addition. Beat in vanilla, about 1 minute. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Spoon 2 teaspoons of the batter into each well of the prepared pan. Tap the pan on the counter top to eliminate any air bubbles. Bake just until cakes are no longer sticky on top, 8 to 10 minutes. Transfer the pan to a wire rack and let the cakes cool in the pan for 1 to 2 minutes. Invert the pan onto the rack and lift off the pan. Let the cakes cool completely, about 30 minutes. Meanwhile, wash and dry the pan, grease and flour the wells, and repeat with the remaining batter. If desired, using a serrated knife, cut the cakes horizontally. Spoon 1/4 teaspoons of jam on the bottom half of each cake, then cover with the top half. Glaze:. To make the glaze, in a large bowl, whisk together the confectioners' sugar, egg whites, milk and vanilla until smooth, about 1 minute. Whisk in the food coloring, one small drop at a time, until the desired color is reached. Slowly drizzle the glaze over each cake, allowing it to completely cover the top and sides before glazing the next cake. Tap the wire rack on the counter top to remove excess glaze. Let the glaze dry completely, about 1 hour, before serving. Variations:. Lemon - make the cake batter as directed above, adding 1 1/2 teaspoons lemon extract along with the vanilla. For the glaze, substitute 4 teaspoons lemon extract for the vanilla. Almond - Make the cake batter as directed above, adding 3/4 teaspoons almond extract along with the vanilla. For the glaze, substitute 1/2 teaspoons almond extract for the vanilla.
Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan. In a large bowl using an electric mixer cream the butter or margarine with white and brown sugar until well creamed. Mix in the peanut butter. Add in eggs and maple or vanilla extract; mix until well blended (about 3 minutes). In a bowl combine the flour with oats, baking soda and cinnamon; add to the creamed mixture and mix until well combined. Mix in chopped peanuts. Transfer to baking dish, then spread out evenly (the mixture will be quite thick so use you hands to spread in the dish). Bake for about 20-22 minutes. Cool completely before frosting. For the frosting; in a bowl beat butter or margarine and peanut butter until fluffy using an electric mixer. Gradually mix in confectioners sugar, when the mixture stars to get thick add in the milk or cream a tablespoon at a time until a desired spreadable consistency is achieved. Spread over the cooled brownies. Cut into bars.