HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a skillet over medium heat. Add bananas and 2 ounces of sugar and cook several minutes, stirring to cook evenly. Remove from heat and cool to room temperature. Combine the heavy cream, rum, eggs, vanilla and remaining 3 ounces of sugar in a bowl and whisk to blend. Add bananas and bread and let this mixture soak for an hour minimum. Preheat oven to 300°F. Line a rectangular terrine mold with plastic wrap and pour banana pudding mixture inside. Cover and cook in a water bath until it reaches 175°F. Remove from oven and cool completely (preferably overnight). Rum Sauce: Melt butter in a saucepan over medium-high heat. Add cream, sugar and salt. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in rum. To Assemble and Serve: Remove pudding from mold and slice into 1/2-inch slices. Coat each piece evenly with flour, egg wash, and pecan pieces. Fry each piece to order using equal parts oil and butter till golden on each side. Sprinkle with a bit of salt and serve with a scoop of ice cream. Drizzle with rum sauce and sprinkle with powdered sugar.
With a mixer, combine the eggs, vanilla and bananas until well mixed. Slowly add the cake mix into the mixture, mixing well. Fold in the walnuts. Pour batter into greased pans. Bake at 350 for 45 minutes. Read more at: http://www.food.com/members/subm/editr2?oc=linkback.
Mix and proof (wait till starts to be bubbly) the first 3 ingredients in the mixer bowl. Add the rest of the ingredients. Mix on speed 2 for 5 minutes with dough hook. Place in greased bowl and let rise, covered in a warm spot until about double in bulk. Punch down, shape and place on greased baking sheet. Let rise again for about 1/2 hour. You may glaze with egg yolk and 1 Tbspn of water just before baking. Bake at 400 for 15-20 minutes.
Mix powdered sugar, butter and vanilla in a bowl. Add milk until reaching desired consistency. Frost at will.
Blend water and almonds until very smooth. Strain through a fine sieve. Bring almond milk and spices to a boil. Boil for 5 minutes with the lid off, then simmer for 10 minutes covered. Strain into a blender (I use glass). Let the mixture cool down for a few minutes, then add the matcha powder & vanilla and blend. Add raw honey to taste. I probably use more than an 1/8 cup but do it to taste. Enjoy hot or cold. (I prefer it hot though).
Preheat the over to 375°F/180°C. Heat a frying pan with a Tbsp of olive oil. Gradually add vegetables (in the order from the ones that require a longer cooking time to those that require a little cooking time) and saute. When all the vegetables are soft, season with herbs, salt and pepper. Remove from heat. In a bowl, beat eggs. Add milk, salt and pepper and mix. Add the cooked vegetables and mix. Pour the egg mixture into an 8 x 8 pan coated with olive oil. Bake for 25 minutes. Remove from the oven and leave for 5 minutes. Cut the omelet into 9 pieces. To make the roasted pepper sauce, in a food processor or blender, add all the ingredients and blend. Placing the omelet on a top of a green salad is optional. Infuse love and serve the omelet with the sauce (Topping with sliced green onion is optional).
Mix meat, Worcestershire sauce, salt, garlic powder, pepper, minced onion, oregano (if using), and basil (if using). Shape the meat mixture into 12 thin patties, each about 4 inches in diameter. Mix the cream cheese and the blue cheese. Top 6 patties with the cheese mixture, spreading it to within 1/2-inch of the edge (if the mixture is difficult to spread, try heating in the microwave for about 15 seconds). Press the mushrooms into the cheese. Cover each patty with one of the remaining 6 patties, sealing the edges well. Broil or grill the patties (4-inches from the heat), turning only once if possible, until preferred doneness and cheese is melted, about 10 to 15 minutes. Low-carb serving: top with a bit of grated Swiss cheese and enjoy! High-carb serving: eat with a bun and other condiments. To make it extra-special, top each with a couple strips of crispy bacon.
Mix sugar, soy sauce, white wine, water, and garlic in 6 quart pan. Heat until sugar melts at medium heat. Add Chicken and Cover. Reduce heat so that it still simmers. Cook for 1 hour. Uncover and cook 30 minutes longer.
Peel and slice apples and place in a medium ovenproof dish. Rub the butter in to the flour then add salt, sugar and then the water - this will look like there is too much water as the rubbed in bits actually float, dont worry this is the way it should look. Pour over the apples and bake in a hot oven 210c for 30 minutes. serve hot with either cream or ice cream.
Preheat oven to 375°F. Put onion, leeks and peppers into a roasting dish. Add cooking spray and toss to coat. Add herbs, season with salt and pepper. Lay chicken breasts on top of the vegetables. Sprinkle with balsamic vinegar, season and transfer to oven. Roast for 25 - 30 minutes, until chicken is browned and cooked, and vegetables are tender.
Heat oil in a large skillet over medium-high heat. Add in sliced bell peppers and onions with cayenne pepper; saute stirring until softened. Add in garlic and cook stirring for 2-3 minutes. Season with black pepper and salt. Pile/divide the sliced beef onto the toasted buns then sprinkle the beef with freshly ground black pepper. Place the cheese onto the beef then place the bell pepper mixture and sauteed mushrooms (if using) on top of the cheese. Cover with the remaining toasted half of the roll. Wrap each roll in a paper towel and microwave until just heated through (about 45 seconds).
In large stockpot, add water, carrots, cabbage and cucumber, salt, margarine and cilantro and bay leaf.Cover. Cook 20 minutes on low heat. Take off heat, remove bay leaf. Add 2 tsps bonapetite seasoning and dash of chili powder and a dash of nutmeg. Add evaporated milk and regular milk. Reheat slowly. If there are any pieces remaining, you may carefully mash with a potato masher. Note: When serving to children I did not add pepper and turmeric. The grated carrots give a nice color to the soup along with the chili powder and if you had turmeric you will get a buttery color. Taste and add more salt if necessary.
Dry the meat with paper toweling. Make 6 1-inch deep slits about equidistant apart along the roast and slip a clove of garlic inside (make more slits with more garlic if you like). Place the roast in a roasting pan. Drag out your mortar, spice mill, or sledge hammer, and crush the peppercorns along with the other 3 cloves of garlic, the salt, and the herbs and mix them into a paste (add a touch of oil if desired). Prepare to get your hands dirty- grab some of the paste and rub it into the roast and pat it down evenly across the surface. If you find yourself needing a bit more, make some, but this amount should do. Cover the roasting pan with plastic wrap and marinate in the fridge 6 hours or overnight. A few hours before you plan to start roasting, pull the roast out of the fridge and let it bring up to room temp, and let it sit that way for an hour. Preheat your oven to 200 degrees F. Place the roasting pan in the oven and go read a book, because this is slow roasting- at about 2 hours and 15 minutes, you might start checking on it. You want the internal temp to come up to 110F, you should use an instant read thermometer or have had a thermometer stuck in the roast in a center part not touching the bone. When it gets to 110F, turn the oven up to 500F- this is going to give it a fabulous crust. Watch it closely now, and when it gets to 135F you can take it out and have a nice med-rare roast (for med, go till 150, and for well-done, go to 160). Remove the roast from the pan and put it on your platter, but don't dare carve it for 15-20 minutes or you'll lose all the juices inside. Degrease all the pan juices in the roaster, the add the beef stock to that, scraping up the browned bits at the bottom. Mix the flour with the water in a small dish. Heat the pan juices, and stir the flour slurry into it, stirring constantly until it comes to a boil and thickens. Serve the gravy with your sliced beef, if desired.
Wash dried corn thoroughly, soak overnight, drain when ready to use. Boil dried corn until tender - about 3 1/2 hours in 6 cups water. Brown meat, add onion and garlic, saut together until tender, drain off excess fat. Add pork, chili pods, oregano, salt, pepper and 6 cups water to cooked corn. Simmer for 1 hour or until the meat and corn are tender. servings based on one cup not soup bowl. Note: Dried corn may be cooked in a pressure cooker for 45 minutes at about 15 lb. pressure. Phil's notes: An Old Smoky Ham soup base may be used in place of the salt pork. Please when dealing with the chilie pods make sure you don't touch your eyes. Wash your hands first and if for some reason you are cutting them, you might need a second washing to get rid of the burn. Note with the Old Smoky Ham base I also used Copes Toasted Dried Corn.
Step 1. Boil the minced mutton, in a pressure cooker with salt, raw papaya paste and 1/4 cup of water. Step 2. Transfer the boiled minced meat into a mixer bowl and blend for 1 - 2 minutes, until soft and forms a ball. Step 3. In a wide bowl, add the remaining ingredients to the cooked minced mixture. Step 4. Shape the mixture into round kebabs. Step 5. Heat oil in a non-stick frying pan. Reduce heat to medium. Step 6. Shallow fry until brown on both the sides. Step 7. Serve with green chutney and onion rings.
Mix together 2-tbsp flour, salt and pepper. Coat chicken with mixture. Heat oil in large non-stick skillet. Add breasts and cook over medium-high heat until golden brown, turning once and cooked through. Remove chicken to a plate. Add chicken broth flour mix, lemon juice and garlic to skillet. Bring to a boil, then reduce to a simmer for 1-minute or until slightly thickened. Remove skillet from heat and add butter and fresh dill. Return chicken to skillet and coat with sauce.
Put bread into 13x9 baking pan and toast at 300 degrees for 45 minutes, stirring occasionally. Remove from oven and cool. Toss with seasonings. At this point, it may be bagged in a Ziploc until needed. To prepare Stuffing: Use 4 cups bread/seasoning mix. Boil water, bouillon, and margarine. Add seasoned bread and stir until moist.
Preheat broiler. Roast bell peppers on a baking sheet under broiler, turning often, until blistered and blackened, about 10 minutes. Place in a paper bag, seal and set aside for 15 minutes. Remove and discard skin, ribs and seed. Puree peppers in a blender or food processor. Set aside. Soak sun-dried tomatoes in boiling water until softened, about ten minutes. Drain, reserving liquid. Puree sun-dried tomatoes with 2 tablespoons of the soaking liquid in a food processor or blender. Set aside. Puree 1/2 cup of the chicpeas with 1/4 cup of the water in a food processor or blender. Set aside. In a large skillet, heat oil; add asafetida and onion and saute until onion is brown. Stir in garlic, turmeric, cumin, chipotle pepper and ancho pepper. Add remaining 1/2 cup water and bring to a boil. Stir in sun-dried tomato puree, chickpea putee, tomatoes and cilantro. Reduce heat and simmer untila thick sauce forms about 10 minutes. Add reserved sun-dried tomato soaking liquid as necassary to prevent sticking. Mash plum tomatoes with a wooden spoon to release their liquid. Add bell pepper puree and cook for three minutes over medium heat. add remaining 2 1/2 cups chickpeas. Cover and cook until heated through. Serve.
Preheat oven to 400*F(200C). Generously butter a 2-quart casserole or large baking dish. Pull off the outer leaves of the cabbage. Halve it and cut out the core. With a sharp knife or the shredding disc of a food processor, shred the cabbage thinly. Bring a large pot of salted water to a boil. When it comes to a rolling boil, put in the shredded cabbage. Stir a few times until the water returns to a boil. Allow to boil for three minutes. Remove immediately and drain well. Turn into the buttered casserole dish. Pour the cream over. Grate over the nutmeg: grind over the pepper: add a pinch of red pepper flakes and bacon bits, if using. Dot with the butter. Bake for 15 minutes, or a little longer (if the cabbage has not absorbed most of the cream by then). Serve immediately. Enjoy! Serves 6, or 3 or 4 cabbage fans.
In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.
Mix flour, baking powder, baking soda and salt; set aside. In large bowl of electric mixer, combine butter, granulated sugar, eggs, vanilla and molasses. Beat at medium speed for about 2 minutes; add dry ingredients alternately with sour cream, beating until smooth. Mix brown sugar, walnuts and cinnamon. Spread 1/3 of batter in greased and lightly floured 10-inch tube pan. Sprinkle with 1/3 of the nut mixture. Repeat twice. Bake at 350° for 55 minutes or until pick inserted near center comes out clean.
Unroll dough and cover with the pastrami, leaving a half-inch border around the edges. Spread dressing over the meat. Top with sauerkraut& cheese. Beginning with the long edge, roll up jelly-roll fashion. Pinch the seam to seal and tuck under edges. Place seam side down on a greased cookie sheet. Bake at 400 degrees for about 20 minutes until golden. Cut into quarters.
Toast the macadamia nuts in a dry skillet set on medium heat for about 5 minutes. Set aside. Dredge the trout in the flour. In a large nonstick skillet, heat the oil over medium heat. Saute the trout for 6 minutes; turn and saute the other side about 8 minutes. Remove the fish from the pan and keep warm. Put the shallots and wine into the hot pan and cook down for about 2 minutes. Stir in the parsley, butter, and nuts. Season with salt and pepper. Pour over the trout and serve.
Season flour with salt and pepper and toss chicken. Heat 2 tablespoons oil in skillet over high heat until hot then cook chicken in batches until golden, set aside. Heat remaining oil in pan and add onions, reduce heat to medium and cook for 10 minutes, stirring, until golden and softened. Return chicken to pan with spices, sultanas and stock. Reduce heat to low and cook for 5 minutes until heated through and thickened slightly. Stir in pine nuts, coriander and lemon juice. Serve with lemon wedges on side.
Combone all ingredients mix well and pour into 9 inch buttered pie pan. Bake 350 degrees for 50-60 minutes or until golden brown and knife inserted in the center comes out clean.
In a 9 x 13 baking dish, place lemon, lime, and onion slices. Add the parsley, orange juice, oil, garlic, mustard, rosemary, and pepper and stir until well mixed. Add the fish to the dish and turn to cover with marinade. Cover and refrigerate about 1 hour. Preheat grill or broiler, with the rack about 5 inches from heat. Cover rack with foil, perforate it, and coat foil with cooking spray. Do not use spray near hot grill. Using a slotted spatula, transfer the fish to the foil covered broiler rack. Strain the remaining marinade into a small saucepan, reserving the lemon, lime, and onion slices. Warm marinade over low heat. Broil or grill the fish on one side, brushing them frequently with the marinade 6-8 minutes. Using a metal spatula, carefully turn the fish over. Brush fish again with marinade. Add the lemon, lime, and onion slices in an even layer on top of the fish, and continue broiling 6-8 minutes longer. Serve with fries and steamed spinach.
Using a LARGE mixer, add the water and a few cups of flour. Mix. Add the salt, oil, honey, and yeast. (If you measure the oil first and then the honey, the honey doesn't stick as much). Add one cup of flour at a time, until the dough no longer sticks to the sides of the bowl. (at this point I think it's still too doughy, so I add one or two more cups depending on how much I have to shape the dough). Let it knead for 12 minutes. If making bread, turn on the oven to 170 degrees and let it heat while the dough kneads. Shape the dough and place in pans (will make 3-4 loafs of bread, depending on the size of the pans). Place the loafs in the oven. Turn off the oven. Let rise for 25-30 minutes. Turn on the oven to 350. Don't remove the bread, let it continue to raise while preheating. Bake for 20 to 25 minutes. Remove and cool on cooling racks. Don't put in the fridge, this makes it go stale faster. Freezes well.
Bake potatoes and then cut each in half lengthwise. Scoop out the inside of the potatoes keeping the skins in tact. In a separate bowl, mash the potato insides with milk and butter. Feel free to adjust the milk and butter to your liking. Add tuna, salt, onions and cheese to the potato mixture and mix well. Pile into the potato skins and add extra cheese on top if you'd like. Bake in a 400 degree oven for about 15 minutes or until warmed through.
Heat the oven to 400. Grease the bottoms only of 12 standard muffin cups. Whisk the jam in a small bowl until smooth and set it aside. In a large bowl, whisk together both flours and the sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the yogurt, oil, egg, and vanilla extract until well blended. Stir the yogurt mixture into the dry ingredients just until the batter is blended. Fill the cups halfway with batter and use a spoon to make a shallow well in the center of each. Fill each well with a rounded teaspoon of jam and then cover the jam with more batter. Bake the muffins for 12 minutes or until a toothpick inserted into the center of one come out clean (there may be jam on it). Let the muffins cool in the pan on a wire rack for 5-10 minutes before removing them. Dust the tops with confectioners' sugar.
Lightly spray 2 cupcake/muffin tins w/ nonstick cooking spray. In a large saucepan, over low heat, melt margarine. Add marshmallows, and stir frequently over the low heat until melted and mixed well with melted margarine. Remove from heat. Stir in Rice Krispies and mix to coat well. Immediately spoon into muffin/cupcake tins to almost full, but not packed down. With greased or wax-paper-covered thumb, OR greased shot glass, press down on center of the Krispies treats to form nest shape. Allow to cool and set completely---about 20 minutes. Remove to extra-large foil muffin/cupcake liners. Place 2 or 3 egg-shaped candies in each nest. Separate the marshmallow Peep chicks and gently press a chick on top of each nest.
Make lemon concentrate: In a medium saucepan, bring 2/3 cup sugar, ginger, 5-in. rosemary sprigs, and 2 1/2 cups water to a boil. Reduce heat to a simmer and cook, stirring occasionally, about 10 minutes. Let steep at room temperature 20 minutes. Strain into a medium bowl, discarding rosemary and ginger, and stir in lemon juice. Pour remaining 2/3 cup sugar onto a plate. Slice 2 thin slices from lemon and quarter the slices. Insert a 1 1/2-in. rosemary sprig through center of each quarter. With a wedge cut from remaining lemon, moisten the rims of 8 cocktail glasses. Twist rims gently in sugar to coat. Fill a large pitcher half-full with ice cubes. Pour in vodka and lemon concentrate and stir vigorously. Strain into glasses, dividing evenly. Float a rosemary-skewered lemon quarter in each.
In a large wooden or glass bowl mash the garlic into the salt until smooth. Add the dijon, worcestershire, and anchovy paste. Whisk well. Add the lemon juice and whisk well. Add the egg yolk (some use the whole egg) and whisk well. Add the oil in a slow,, steady stream while whisking like mad. Keep whisking until dressing is smooth and creamy looking. Add the romaine and toast cubes and toss well. Add the parmesan cheese and toss well again. Serve right away.
Preheat oven to 350, Grease and flour two 9-inch round cake pans. Beat shortening and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add pumpkin and buttermilk; beat well. Sift together remaining dry ingredients; add to shortening mixture. Beat well. Pour evenly into prepared pans. Bake 40-45 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen edges and remove to racks to cool completely. While cooling, prepare frosting. Beat together shortening and butter in large bowl with electric mixer at medium speed until light and fluffy. Add egg whites and vanilla; mix well. Gradually add powdered sugar, beating well. Gently brush loose crumbs off tops and sides of cake layers. Fill and frost with Snow frosting.
The tofu called for is six 3 X 3 X 1/3 inch squares. Do not make this in very hot weather. It sours. Press the bean curd to remove excess water. Do this by wrapping in cheese cloth and placing on a slanted board. Place very heavy plates or other flat surface on top. Place weights on top of that. The water will drain out slowly. Allow to sit overnight or at least 8 hours in a cool place. The time is recommended by Lin. To cook: Bring water to boil. in small saucepan. Add remaining marinade ingredients. Simmer 5 minutes. Let sauce cool then add pressed bean curd [cover it completely] Simmer 10 minutes on low heat. Do NOT LET BOIL. Remove and let curd soak over night. Drain cut into pieces and serve or use in other dishes such as Ch'in Ts'ai Pan Kan Szu. If desired keep covered and refrigerated for up to 2 weeks in Marinade.
FOR THE DILL CREAM CHEESE TOPPING: Mix all ingredients in small bowl until well blended;cover & refrigerate until ready to serve. FOR THE SALMON BURGERS: Place salmon in food processor & cover; pulse until coarsely chopped, scraping down sides. (Do not over process salmon.) Place salmon in large bowl. Add egg, panko, onion, capers, lemon peel, dill weed, garlic powder, chile pepper, sea salt and pepper. Mix until well blended & shape into 4 patties. Heat oil in large nonstick skillet on medium heat. Add salmon patties; cook 4 to 5 minutes per side or until lightly browned and cooked through. Serve salmon burgers on bagels or rolls, if desired. Top with Dill Cream Cheese Topping. *Salmon patties can be prepared 6 hours ahead. Place in single layer on baking sheet. Cover with plastic wrap and refrigerate.
In olive oil saute onions and celery until soft, in a 10 inch skillet. Add soup that has been mixed with milk to skillet. Add pimento, peas and pouch of salmon to mix, salt and pepper to taste and simmer for 15 minutes. Bake biscuits as directed on package. Serve biscuits and ladle salmon mix over them. May use baked potatoes or toast instead of biscuits. Serve with a salad.
Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray. In a medium bowl, mix strawberry cake mix, 2 eggs, 1/3 cup vegetable oil until well combined. In another medium bowl, mix lemon cake mix, 2 eggs, 1/3 cup vegetable oil until well combined. Drop by spoonfuls into baking pan. Press batter until even with hand. Bake for 25-30 minute or until just set (DO NOT OVER COOK). In a small bowl, add lemon juice to powdered sugar to make glaze. It should be thick, yet pourable. Add more sugar or lemon juice to achieve desired consistency. Pour glaze over brownies while still hot; evenly to all sides. Let cool completely before cutting and serving.
Cut cauliflower into floweret. Cook in boiling water to cover with 1/2 t. salt 10 minutes or until tender; drain. Arrange cauliflower in a lightly greased 8-inch square baking dish. Mix together soup, cheese, mayo, butter, and curry powder; pour over cauliflower. Bake at 350 for 30 minutes.
Saute the garlic and chilli in a large frying pan or wok with some salt to taste. Add the broccoli and lemon juice, cover and steam until almost done. Remove lid, add almonds and cook on high heat until broccoli is a bit charred, but still bright green.
Heat the meat stock in a small pot. Add salt and soy sauce until desired flavour and colour is achieved. Mix up the cornstarch thoroughly in the water, add to the meat stock, and stir vigorously and cook until the gravy is thickened. Serve over egg foo yung or omelettes.