HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven to 350 degrees. Butter and flour a 9-inch springform cake pan. Cream the butter and sugar together using an electric mixer. Add in the eggs, one at a time, beating well between additions. Mix in the mashed bananas. Sift together the baking soda, baking powder, flour and salt. Add in half of the flour mixture to the batter; mix well. Add in the rum and buttermilk; mix thoroughly. Add in the remaining flour mixture; mix well to incorporate thoroughly. Fold in the chopped nuts. Transfer the batter to cake pan. Bake for 1 hour, or until cake tests done. Cool for 5 minutes before removing from the pan. Finish cooling completely on a wire rack. Serve with custard cream on top or icing. Note: 1/4 cup mini chocolate chips may be substituted for the nuts, or use both the nuts and the chocolate chips.
Preheat oven to 350. Using an electric mixer, beat cake mix, water, pumpkin and spices. Pour batter into a tube pan and bake 35-40 minutes. Cool cake completely, then remove from pan.
Preheat oven to 375 degrees. Grease roasting pan or cake pan using nonstick spray. Mix all ingredients together, and toss until all vegetables are coated with olive oil and spices. Spread vegetables into pan. Bake 45 minutes, removing from the oven and stirring twice during cooking. For crisper vegetables, cut cooking time a few minutes shorter. Switch oven setting to broiler. Place pan under the broiler for 7-10 minutes, sliding out and stirring vegetables once or twice.
Tear lettuce into bite-sized pieces. Place in bowl and sprinkle with apricots. Process olive oil, vinegar, honey and onion or shallot. Pour dressing over lettuce and toss. Season with salt and pepper. Arrange over Boston lettuce on individual plates. Spoon lettuce/apricot mixture over.
Spread bananas onto bottom of crust; top with nuts and caramel topping. Beat pudding mix and milk in large bowl with whisk for 2 minutes. Stir in half the cool whip, spoon into crust. Microwave chocolate in medium bowl until melted. Whisk in remaining cool whip, cool slightly. Spread over pie. Refrigerate 4 hours.
Soak the bread in the milk until soft. Squeeze out as much milk as possible and discard milk. Add egg, herbs, cheese, flour, salt and pepper to bread. Mix until it forms a dough; it will be quite sticky. Add more flour if needed, but do not add too much, nor overwork the dough. Turn out onto a floured surface and pat into a rectangle about 1/4" thick. Cut into squares 1/2-3/4" in size. Make a small indentation in each piece with your thumb. Spread on baking trays and set aside while making the sauce. Drain and reserve juice from tomatoes. Crush tomatoes with your hand in a bowl. Heat olive oil in a medium skillet. Add pancetta and saute until beginning to brown. Add garlic, onion, and red pepper flake; saute until onion softens and garlic is fragrant. Add thyme or oregano and tomatoes; cook until tomatoes begin to brown. Deglaze with red wine and cook until wine reduces by half. Add reserved tomato juice and water; simmer until thickened. Season with salt and pepper. Meanwhile, add dumplings to boiling salted water in batches. When they rise to the surface, cook 1 minute, then remove with a slotted spoon or spider, and transfer to a bowl. Add a little sauce and toss to coat, then prepare the next batch of dumplings. Finish each serving with a little more sauce. Top with basil, cheese and parsley.
Make a roux by melting butter in pan and adding flour. Stir constantly and cook until it is the color of caramel candy. It burns easily so stir stir stir! Slowly and carefully add milk while stirring. When milk starts to steam add cheese and seasonings and stir until melted and well combined. Pour over cooked macaroni noodles and serve.
Allow cottage cheese to drain well! In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, eggs, evaporated milk, regular milk, vanilla, and almond extract. Mix well! Pour into 4" baking dishes. Makes 5. Preheat oven to 350 deg. Bake for 1 hour. Test with knife. Let cool! Then enjoy!
Salsa: Combine all ingredients in bowl, cover and chill. tacos: Place a large nonstick pan coated with spray over med-high heat till hot. Add pepper, onion and garlic saute 2 minutes. Add shrimp, tomato, cumin and chili powder, saute 3 minutes till shrimp are done. Stir in cilantro.Spoon 1/4 cup shrimp mixture over 1/2 tortilla, and top with about 3 tbsp cheese and 2 tbsp salsa; fold over.
In large pot, melt butter over medium heat; cook garlic, onion and celery stirring for 3 to 5 min or until onion is softened. Add potatoes and chicken stock; bring to boil, over high heat. Reduce heat and simmer, stirring occasionally for about 10 to15 min or until potatoes are tender. In a blender, in batches, or with an immersion blender, puree until smooth; return to pot, if necessary. (Make-ahead: Cover and refrigerate up to 2 days.) Stir in cheese and sour cream; heat over low heat until cheese melts. Spoon 1 tbsp (15 mL) cranberry sauce in center of each shallow bowl and ladle soup around cranberries, not covering so it appears as an eyeball. Serve immediately. Serves 6. Preparation 10 minutes, cooking time 32 minutes. Tips:. For a Halloween cocktail party, serve hot soup in 2 oz. (50 mL) shot glasses and top with 1 tsp (5 mL) of cranberry sauce. Yield 30 servings.
Preheat oven to 350. Spray a 1 1/2-quart casserole with cooking spray. In a bowl with an electric mixer, combine potatoes, egg, sour cream, cottage cheese and onions at medium speed. Spoon potato mixture into casserole dish. Sprinkle with crushed crackers (or shredded cheese can be used) and bake 30 minutes.
Preheat oven to 400°F. Brush chicken breast half with olive oil. Combine cheese and next 4 ingredients (cheese through pepper) in a small bowl, and sprinkle cheese mixture over both sides of chicken. Place chicken in a shallow dish coated with cooking spray, and pour broth over the chicken. Cover, and bake at 400F for 40 minutes or until done.
In a frying pan, heat enough water to cover the egg(s) to a low boil. Add salt. Crack an egg into a small bowl. Quickly dip bowl into the water. Slide the raw egg into the water. Immediately slide the other egg into the water in the same fashion. TURN OFF HEAT but leave on burner! Cover pan with lid - DO NOT UNCOVER and let sit for 4 to 6 minutes. You can uncover to check them, starting at 4 minutes. You'll know they're done if the white is not really jiggly. Using a slotted spoon, gently place eggs on a tea towel. If you use scented detergents or fabric softeners on your towels, do not use them. Instead, slide egg(s) onto good quality paper towels, so the towel doesn't fall apart. Let sit for a few seconds to drain the water. Place eggs on to toast, a slice of tomato, steamed spinach and/or a piece of low fat cheese.
Roughly chop tomatoes, avocado, carrots, and celery. Put everything in the blender and blend to a thick sauce.
Heat a large frying pan or wok over a medium flame. Add the olive oil and stir-fry the potatoes for about 10 minutes, or until they're tender and beginning to brown nicely on the edges. Gently stir in the onions, garlic and paprika. Continue cokking until the potatoes are thoroughly browned and the onions are soft and golden, about 5 minutes more. Season to taste with salt and fresh pepper. This dish is best served hot off the stoe, but it's also easily reheated.
Chicken Cacciatore: Slice mushrooms and onion, crush garlic. Heat oil in pan, fry chicken pieces until golden brown. Remove from pan, drain well. Add onion, mushrooms and garlic to pan, saute until onion is tender. Return chicken to the pan, add ndrained, mashed tomatoes, bayleaf and wine. Cook slowly, covered, for 45 minutes, or until chicken is tender. Remove bay leaf and leave Cacciatore to cool. Remove chicken from the bones and shred. Stir back into the sauce. Spread 2 cups of chicken cacciatore over the pizza base. sprinkle cheeses over the top. Bake at 180C for 20 minutes.
Combine water, vinegar and sugar until sugar is dissolved. Add cabbage to the mixture. Toss thoroughly. Marinate for at least an hour. Drain thoroughly in a colander but save marinade to use in one more batch of coleslaw, if desired. (After two uses, the marinade loses its flavor.). To make the dressing: In a bowl, combine the mayonnaise, vinegar, sugar, sour cream, horseradish and paprika. Toss drained cabbage with some of the dressing. Serve on plates lined with lettuce leaves.
In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter. Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat. Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk. Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil. It will have thickened slightly. Refrigerate until cold (I first cool by carefully putting the pan into a sinkful of cold water). The cooking time does not take the cooling time into account. Freeze mixture in ice cream maker according to manufacturer's directions. Add chips towards the end of the freezing process.
Boil potatoes and big sweet potatoes for about 25 minutes -- you want to just be able to get your fork in them, but not so soft that you would/could mash them. Shock potatoes in ice-cold water -- set aside until you can easily handle them. Boil yams (the small, American sweet potatoes -- not the true "yam") for about 7 minutes -- you want to just be able to get your fork in them, but not so soft that you would/could mash them. Shock potatoes in ice-cold water -- set aside until you can easily handle them. Steam Edamame until cooked (5 mins). Shock Edamame in ice-cold water -- set aside until you can easily handle them. Whisk together Mustard, Vinegars, EVOO, Salt and Pepper in a small bowl. Feel free to use your favorite mustard or vinegar (I use a spicy whiskey mustard and some lingonberry infused apple-cider vinegar) -- this is your dressing, it should be thick, but somewhat viscous so you can easily mix into your salad. Cut white potatoes into 2 inch cubes (more or less), cut the sweet potatoes slightly smaller, and slice the yams thinly, dice onion finely. Mix dressing into potatoes and onions, add edamame, and mix again -- chill for 2 hours, and eat.
Spread peanut butter onto one slice of bread, use as much as you want. Cover with Marshmallow Fluff, use as much as you want. Top with second slice of bread and enjoy!
Mix and cook first 4 ingredients until clear . Remove from heat and add gelatin . Pour over strawberries . Put berries in cooled pie shell. chill .
In a large mixing bowl, with mixer on low, cream Velveeta first with vinegar and Miracle Whip.mix well. Blend in all other ingredients and chill 6-8 hours or overnight -- to allow flavors to blend.
In a 3-qt. slow cooker, combine the coffee, sugar, chocolate syrup and anise extract. Place cinnamon sticks and cloves in the middle of a coffee filter. Bring filter up around spices and tie with string or secure with rubber band. Add to slow cooker. Cover and cook on low for 2-3 hours. Discard spice bag. Ladle coffee into mugs; garnish each with a cinnamon stick if desired.
Pancakes: In a blender, reduce all the ingredients in a creamy and homogeneous mixture. In a non-stick skillet of 7 inches lightly brushed with butter, cook 8 to 10 pancakes, one after one, until golden on each side. Put the cooked pancakes in a plate and cover with aluminium paper to avoid drying. Let cool. Filling with Ricotta and Toblerone : In a bowl, mix ricotta, cream, sugar and vanilla with a whisk until the mixture is creamy and homogeneous. With a spatula, incorporate the chocolate. Assembling : Spread each pancake with about 3 tablespoon of the filling and roll around themselves. Garnish with a fruit salad.
Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.
Preheat oven to 350. To make the cake: Combine all of the ingredients and mix well. Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer. Prepare filling. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Serve with fresh whipped cream or cinnamon-flavored ice cream.
Preheat oven to 350°F. Combine all ingredients. Bake for 25-35 minutes.
. Ingredients:. Preeheat oven to 350°F Place cupcake liners in muffins tins. In mixing bowl, mix Almond Paste and sugar until the texture of small crumbs. Add eggs one at a time, beating well between each. Add yogurt, oil, lemon juice and rind. Beat until well combined. Sift flour and baking powder into almond mixture. Beat until mixed, scraping the bottom and sides of bowl. Spoon batter into liners, a bit more than 1/2 full. Bake cupcakes in center of oven, 20-25 minutes or until tops are nicely rounded and toothpick inserted in middle comes out clean. Start testing at 20 minutes. Cool tins on wire racks for 5 minutes. Then, transfer cupcakes to wire rack and cool completely. Dust with confectioner's sugar or frost with optional glaze. Store in an airtight container for 2-3 days. Note: Unfrosted cupcakes can be frozen for 1 month.
Mix the lamb,1/2 tbsp of cumin, parsley (chopped), onions (chopped), green. peppers (chopped), 1 tbsp of salt, 1/2 black pepper, 1 egg, garlic in paste/powder. Mix well and then add the flour in the meat and mix well. Turn on the heat add a small about of oil. Make the patties (make 3 only or depending how much lbs you are making). Leave on each side for about 5 to 7 minutes on a medium heat. Turn once as it is brown to your preference,. Last turn put the cheese on the patties. Mix the mayo and ketchup together ands spread the sauce on both sides of bread. Add the patty then tomatoes. Now enjoy with some french fries.
Cut pork tenderloin into 1/2 inch slices and 1 inch strips. Heat chicken broth in skillet and add 3 cloves of chopped garlic. Saute for a few minutes and then add pork strips. Cook on low until pork is cooked. Add broccoli and mushrooms. Make sauce. SAUCE: Combine peanut butter, soy sauce, oil, rice vinegar, ginger, 2 cloves of crushed garlic until smooth. Pour over pork and broccoli mixture. Cook until heated. Cook noodles as directed and drain. Serve pork and broccoli on top of drained noodles. Enjoy!
Combine milk, syrup and caramel then heat. DO NOT BOIL.Heat in pot whisking till frothy or put in mug and microwave about 90seconds. If heating in pot pour into mug. There should be foam on the top.If microwaving in mug use a milk frother to create foam on top of the milk. Pour prepared espresso into milk. Top with caramel drizzle.
Heat oil in a large skillet over medium-high heat. Mix flour and seasoned salt in a zip lock plastic bag. Add chicken drumsticks, two at a time into the bag. Lock and shake bag to coat chicken well. Add coated chicken to skillet. Cook, turning occasionally until browned. Place chicken in a medium baking dish prepared with oil spray and heat oven to 350°F. Add chopped onion, green bell pepper and carrot to skillet. Cook until cripsy tender for about 5 minutes. Mix ketchup with undrained tomatoes, oregano, and salt. Bring to a boil. Add cabbage with vegetables and tomato sauce and mix well. Spoon over chicken. Cover dish with foil. Bake until chicken is cooked through for about 45 minutes and the cabbage is tender but not overcooked. Remove foil; sprinkle mozzarella over chicken. Bake until cheese is melted, about 5 more minutes. NOTE: I made this recipe again, adding 4 tablespoons of chopped green peppers and carrots (instead of 2 tablespoons). Reduced the salt to 1/2 teaspoon and Mozzarella cheese to 1/2 cup. Thanks to the reviewers for their good suggestions.
Heat oven to 450°F Line 2 baking sheets with heavy-duty aluminum foil. Spray with CRISCO(R) No-Stick Cooking Spray. In a medium mixing bowl, combine chicken, salsa, salt, pepper, mayonnaise, chili powder and minced cilantro. Arrange 4 tortillas on baking sheet. Top with chicken mixture. Top with remaining 4 tortillas; press closed gently. Bake 5 minutes. Remove baking sheets from oven. Carefully turn quesadillas with spatula. Return to oven; bake 5 minutes more, or until browned. Let stand 2 minutes. Cut each in quarters. Serve immediately, with additional salsa and sour cream if desired.
This recipe is for a regular size loaf. Set machine setting for "light", if able. Add all ingredients as per machine instructions. Operate machine. Enjoy your loaf!
Pulse first 5 ingredients in a food processor until combined. Add remaining ingredients; process until well blended, stopping to scrape down sides. Spread mixture on French bread slices; bake or grill until toasted. Cover; refrigerate or freeze remaining butter.
Preheat the oven to 350°F. Butter a 9-inch square cake pan, line with foil, and butter again. In a bowl, whisk the flour, baking soda, baking powder, and salt. In another bowl, whisk the sour cream and coffee. Using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Beat in the eggs, one at a time, until incorporated. Reduce the speed to low and add the flour mixture in thirds, alternating with the coffee mixture, and scraping the bowl occasionally. Pour into the prepared pan and sprinkle the cookies on top. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack. Lift out with the foil to cut into pieces. Serve warm or at room temperature.
Rub fish with garlic and leave garlic on fish. In pan or large ziploc, combine olive oil, juice of 1/2 lime, soy sauce, and green onion. Add fish and marinate about 1 hour. In medium bowl, combine juice of 1 lime, mango, onion, salt, sweet pepper, and parsley. Chill while fish is marinating. Grill marlin over medium heat about 7-8 minutes per side. Top with fruit salsa and serve.
Peel and cube potatoes. Put in a saucepan along with the onions and celery. Add water, but don't quite cover the vegetables. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender. Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left. Add enough milk or cream to thin to desired thickness and add salt& pepper to taste. (It will take a lot of salt!).
Mix 1/2 cup rolled oats with 1 cup boiling water. Set aside, let cool. Cream together margarine and sugar, add eggs, add remaining ingredients and rolled oats mixture. Blend well. Bake 350°F for 30 minutes in an 8x8-inch pan -- cool, ice with a chocolate icing. This is a very moist and delicious chocolate cake. Easy.
Preheat oven to 350°F. In a large skillet, saute onions, sugar, and 1 teaspoons salt in the clarified butter over medium high heat, stirring constantly to prevent burning. Cook until golden brown. Add sherry to lift any caramelized onion on the bottom of the pan. Remove from heat and set aside. Spread bread pieces evenly on baking sheet. Place in oven for about 5 to 8 minutes. Set aside to cool. Whisk together the eggs, cream, mustard, thyme, remaining 2 teaspoons salt and pepper. Soak bread in the egg mixture for 5 minutes. In a casserole dish, layer bread, onions then cheese. Pour remaining egg mixture over the top. Bake for 35 minutes or until eggs are set.
Boil the eggs for 8-10 minutes, until hard-boiled; cool and peel. Place the eggs in a bowl and mash with the mustard and mayonnaise. Season to taste and stir in the parsley; set aside. Mix the cream cheese with the chives and a good grinding of black pepper. Butter the bread. Divide the cream cheese mixture between 2 slices of the buttered bread and top with another 2 slices of bread, to make sandwiches. Cover another 2 slices of bread with the slices of gravlax make into sandwiches with another 2 slices of bread. Top a further 2 slices of bread with the egg mixture and cover the remaining slices of bread. Make 2 stacks. Lay a gravlax sandwich on the base of each stack. Top each with an egg sandwiches and finally, a cream cheese sandwich. Cut each stack in half and secure with cocktail sticks. Arrange on plates and serve.
Slice the loaves of bread into quarters and leave out on the counter for 1-2 days (or you may also oven-dry the bread slices). Cut or break the bread in small cubes and place in a processor (you might have to do this in two batches) process until fine. Place the breadcrumbs into a bowl and add in all the remaining ingredients; mix gently. Pour the crumbs into a ziploc freezer bag and store in the freezer to use as needed.
Preheat oven to 325 degrees. Measure 1 tablespoon of cheese and form it into 2-inch rounds or ovals. Repeat until you have eight rounds or ovals of grated cheese and place them 2 inches apart on a parchment-lined baking sheet or silicone mat. Bake for 3 to 5 minutes or until lightly brown. Remove from oven with a spatula. Working quickly, form each into cone shapes to make a tuile. If cheese become too brittle, return to oven for 1 minute. The tuiles can be made two days ahead; store them covered at room temperature. In food processor puree peas, fresh mint, creme fraiche or sour cream and salt until smooth. Transfer to a small bowl, cover and freeze. Puree again and return to freezer to set. Pipe or spoon the sorbet into the Parmesan tuiles and serve immediately.
FOR THE CAKE: Beat together all the ingredients, for 4 minutes, at medium speed. Spread batter evenly into a greased 10 inch tube pan and bake in a 350°F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan. When cook, remove from pan and brush top with Pineapple glaze, and allow a little to drip down the sides. Serves 10. FOR THE GLAZE: Stir together pineapple and sugar until blended. NOTE: This cake is a good choice for a ladies luncheon, for it is very light and very delicious. Easiest & Best! Coffee Cakes and Quick Breads.
From orange, grate 1/2 t. peel. Remove remaining peel and white pith from orange and discard. Section orange. In blender, combine orange peel, orange sections, yogurt, blueberries, apple, ice, honey, and flaxseed. Blend until mixture is smooth. Pour into 1 tall glass. Garnish with granola, if desired.
Place veggies and hamburger pattie in middle of large sheet of aluminum foil. Sprinkle with seasoned salt. Bring up the two long sides of the foil to meet above the food, fold (crimp) the foil several times until it is snug against the food. Fold (crimp) the short ends of the foil several times until snug against the food. This will seal the food in and prevent leakage. Place package directly on hot charcoal and cook for about 15 to 20 minutes each side (or, you can place package in a 350-degree oven for 45 minutes to 1 hour). Make as many packages as needed.
combine all ingredients in 1.5 quart crockpot. cook on high for 2.5 hours, stirring occasionally. serve plain or with ice cream.
Slice Spam into 8 slices and lay them out in a shallow baking dish. Combine the next four ingredients and then pour the sauce over the top of the slices evenly. Sprinkle with ground cloves. Bake in a 350 degree oven for 20 minutes and then serve.
Mix bananas, oil and eggs in a separate bowl with a whisk, then add to cake mix, combine with a rubber spatula. Stir in nuts and walnuts. Makes 12 large muffins. Sprinkle with coconut on each, it will toast when baking -- and bake for 20 to 25 minutes at 400 degrees°F.
Cut imitation crab legs in half inch pieces at an angle and place in a bowl. Add all other ingredients except for salad dressing, dill, salt, and pepper. Mix the salad together to combine and add dressing and dill. Stir again to combine. Last season the salad with salt and pepper to taste and stir once to combine. Chill in the refrigerator for 10 minutes up to 20 minutes and serve.