HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. Heat oven to 325 degrees(300 degrees for convect). 2. Place raisens/cranberries in bowl of hot water to plump; set aside. 3. Grease 9 x 13 pan. 4. Combine all cake ingredients in medium bowl. 5. Mix on medium speed until batter becomes fluffy. 6. Spread half of batter in pan. 7. Drain raisen/cranberries and put in a bowl. 8. Mix in the rest of topping/filling ingredients. 9. Spread half of topping/filling over batter in pan. 10. Spread the rest of batter over top. 11. Repeat with remaining topping/filling. 12. Take a knife and insert straight down into batter moving up and down in zig zag pattern. (Marbleizing the cake). 13. Bake for 1-1.5hour/until inserted toothpick comes out clean. Cake should be golden color.
First, make "1st dry rub" mix by combining all the dry ingredients together in a bowl making sure to break up brown sugar lumps (9TB tender quick, 1/2c brown sugar, 1/4c cayenne, 1/3c black pepper, 1/4c white pepper, 1/4c paprika, 3TB onion pwdr, 1/4c granulated garlic, 2TB celery seed, 2TB mustard powder, 2TB cinnamon). Once that's done, make "wet cure mix" by combining 3 or 4 tbsp of dry rub mix with 1 cup cold water in separate small container with a lid. Cover and shake well to dissolve all dry rub mix in the water. This liquid will be the wet cure that is injected. Set wet cure and remaining dry rub mix aside for now. Cut up the meat into roughly 1 pound chunks. This will make it easier to inject the wet cure. After that, slice the meat into roughly 1 or 2 inch wide slices. Inject each piece with the wet-cure (as much as it can hold -- about a syringe-full each). After injection, slice up the chunks and set them into pans. Now liberally rub all sides of meat with remaining dry rub, make sure they are coated well. Then place meat in two, one-gallon Ziploc bags along with the left over dry rub mix. Put both bags into a 9x13 roasting pan and into the fridge. Now wait for the butt to cure into Tasso. During the next 5 days massage and turn them over every 12 hours. Then we will rinse and smoke our Tasso. O.K, it's day 5 and we are ready to smoke. But first we have a couple of steps. We need to make a new, final dry rub (1/4c celery seed, 1/4c sylvias secret seasoning, 1/2c black pepper, 1/4c white pepper, 1/2c brown sugar, 3TB cayenne, 3TB granulated garlic, 1/4c coarse kosher salt). If you are unable to find Sylvia's Secret Seasoning, here is the recipe: 1 Tablespoon of dried basil, 1 Teaspoon dried oregano, 1/2 Teaspoon of dried thyme, 1/4 Teaspoon dried rosemary crumbled. Combine as needed to obtain 1/4 cup. Combine all above ingredients and mix well. Store in airtight container until ready to use. Pull the curing meat out of the refrigerator and open the bag. First up is to rinse the cure-rub off the meat. Once all meat is rinsed off, plug the sink and soak them in cold water for 1 hour. During the soaking, change the water 3 times. Now it's time for the final rub. Dry each piece on a few layers of paper towels, then rub, and then stack onto a single pan. Start the charcoal for the smoker. Stabilize smoker temp at 225°F The plan is to keep it between 200 degrees and 225 Fahrenheit during the smoke. We want to cook it of course, but also want the drying out effect of the lower temp's. After just a bit over 5 hours, the meat should be ready. pull temp's on the pieces, especially the thick ones and call it done once they reach 165 degrees Fahrenheit minimum. Transfer meat into three pans to cool down to room temperature maybe 30 minutes or so, then vacuum-sealer went to work. Got 5 bags of 5 pieces each, so I figure there was about a pound, maybe a few ounces less, per bag. This is plenty for a single recipe dish of whatever it is you want to make.
Preheat oven to 375 f. Place each head of Garlic on a square of foil, drizzle with a tsp of Olive Oil, twist up like a pair of Hershey's Kisses. Roast Garlic for 25 min. open foil, cool to handling temperature. Add Potatoes, Oregano, Salt, and Pepper to boiling Water, reduce heat to a slow boil. Cover and cook 30 min. Drain well and place in a large bowl. Add Half and Half, Mash 'til smooth. You know how moist or dry you like your spuds. Adjust Salt and Pepper to taste. Add Chipotle Sauce to taste.Mix well. Break Garlic into cloves and sqeeze into bowl, try to keep the cloves as whole as possible. Carefully fold the Garlic into the Potatoes. Everyone asks for a copy of this one.
On each of six wooden appetizer skewers, alternately thread apple and cheese cubes; place on a serving tray. Drizzle with caramel topping; sprinkle with macadamia nuts. Garnish with cranberries.
Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork and put them on a roasting pan. On another roasting pan prick bananas and lay out in a single layer. Roast sweet potatoes for 45 minutes until very soft and roast bananas for 25 minutes. Remove both pans from the oven and allow to cool slightly. In a small sauce pot heat cream with bay leaf until reduced by half, then keep warm until ready to puree potatoes and bananas. When the potatoes are cool enough to handle, scoop out the flesh into the bowl of a food processor. Add peeled bananas. Season with salt, add butter, cream, cinnamon, nutmeg, vanilla and puree until super smooth. Pour into an oven-proof gratin dish. Make the topping by combining flour, cold butter and brown sugar in the food processor and pulse until you have the texture of coarse bread crumbs. Sprinkle on top of the puree and place under the broiler until golden brown and crispy, about 4-5 minutes. TIPS. You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.
Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth. Press dough through spaetzle maker, or a large holed sieve or metal grater. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. When Spaetzle come to the top they are done. Remove with a slotted spoon. It is best to cook a small amount at a time. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh chives on top, and serve.
Wrap each ear of corn with Reynolds wrap and grill for 20 minutes, turning every 5 minutes. Unwrap and cut kernels off the corn. In a large bowl combine corn, black beans, tomatoes, onion, red pepper and cilantro. Toss. In a small bowl combine olive oil, lime juice, cumin, salt and pepper. Whisk to combine and pour over salad. Toss again. Refrigerate until ready to serve.
Put oil in a large saucepan and heat. Add onions, beef base, red wine, salt and pepper. Cook until the onions are tender, but still somewhat crisp. Add water. Bring to a boil and then simmer for 10 minutes. Lightly toast the bread. Place one slice of bread in each bowl and cover with a slice of cheese. Sprinkle lightly with Parmesan cheese and place in the broiler until the cheese is melted and browning on top. Serve immediately.
Combine the apple cider and wine in a heavy saucepan and reduce to 3/4 cup. This will take about 30 minutes. Whisk in the butter until smooth. Preheat oven to 425°F. Peel all the vegetables and cut in to 1/2 inch pieces. Use the largest roast pan you own (or use two roasting pans and divide the vegetables). Pour the prepared apple cider/wine mixture over the vegetables. Stir to coat. Sprinkle with salt and pepper. Roast the vegetables until they are tender and golden, stirring occasionally and cook approximately 40 minutes.
In a large tupperware bowl or icecream bucket, mix the lemonade, orange juice, pineapple juice, gingerale, and bourbon. Freeze for at least 25 hours. Stir several times while freezing. Serve with 7up.
Prepare mason jars, lids and rings; if you are unsure on how to do this, consult a preserving manual. In a heavy saucepan, begin to brown ground beef, then add onion and garlic; continue cooking until meat is browned. Drain off fat. In a mixing bowl, stir together the brown sugar and mustard, then add remaining ingredients to brown sugar mixture. Stir into beef and heat thoroughly. Now, carefully spoon this hot mixture into hot jars, leaving a one-inch headspace. Remove air bubbles with a (nonmetallic) spatula and wipe the rims of the jars clean of any food residue. Place lid on jar with sealing compound next to glass; screw band down evenly and firmly just until a point of resistance is met; this is called being fingertip-tight. Process for 75 minutes at 10 pounds pressure.
Pan fry sausage over medium-high heat until crumbled and cooked well. Set aside. In large fry pan, melt butter. Add celery, onion, and mushrooms. Saute until soft. Add chicken broth and bring to a boil. Cook down until about 1/3 of the liquid remains. In large bowl, toss bread cubes with poultry seasoning, thyme, salt, and pepper. Add sausage and drippings to bowl and stir. Add vegetables and broth mixture to bowl and stir. Add egg and mix until fully combined. Mixture should be moist and bind together easily. (If not, add more chicken broth.). Stuff neck and body cavities of turkey, or spoon into a greased 2-quart casserole and cover with foil. Truss turkey and roast as usual or, if baking, add casserole to oven about 30 minutes end of turkey roasting time and let bake for 45 minutes. I have also successfully made stuffing balls with this recipe, rolling the stuffing mixture into balls (I got about 15 of them), placing them on a greased, foil-lined baking sheet and baking in a 350-degree oven for about 25 minutes. They were moist and delicious!
for the crust crush graham crackers and combine with melted butter. press down in a pie tin. for the filling mix pumpkin, spice, cream cheese, milk, creamer, powdered sugar, vanilla and eggs and beat with electric mixer until smooth. bake on 350 for 30 minutes. for the topping boil water and juice. add sugar and zest and lower heat. add cranberries and simmer until they burst, about twenty minutes. when completly cooled top cheesecake.
To make crust: In a large bowl, stir together flour, cinnamon and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. Place dough ball between 2 pieces of plastic wrap then roll from center to edges into to a 12-inch circle. Strip away one side of the plastic wrap and transfer pastry, dough side down, into a 9-inch pie plate. Ease pastry into pie plate without stretching then strip away plastic wrap from the top side. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside. For filling: In a medium bowl, combine eggs, corn syrup, granulated sugar, butter, vanilla and salt. In pastry shell, layer milk chocolate chips, semisweet chocolate chips and white chocolate chips, 1 cup coconut, pecans and almonds. Slowly pour egg mixture over all, allowing egg mixture to sink down into filling. To prevent overbrowning, cover edge of pastry shell with foil. Bake the pie in a 350 degree oven for 30 minutes. Remove the foil; bake for 20 to 25 minutes more or until the center of pie appears set when gently shaken. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours.
Combine the sugar, butter, and water in a heavy saucepan over medium heat. Stir to dissolve the sugar. Continue to stir for 3 to 4 minutes; the mixture will begin to boil. Add the pecans and continue to stir for about 5 minutes. Remove from the heat. Drop by the spoonful onto wax paper. Let cool. Remove from the paper with a thin knife. NOTE: Pralines may be stored in an airtight container at room temperature for about 2 weeks.
Preheat Oven: 400 degrees. Brown ground beef and diced onions in skillet until done, adding salt and pepper. In a large mixing bowl, add 2 cans of soup and 1/2 of water you can also use milk instead of water if you wish) and mix well. In a casserole dish, place the meat mixture in first at the bottom. Pour soup over the meat mixture and spread out evenly. Add shredded cheddar cheese over soup evenly. Finally, line the tater tots over the cheese covering the all dish. Place in oven on top rack and bake for 30-40 minutes until tator tots are golden brown and soup is bubbly. Let sit for about 5-10 minutes before serving to let it set.
Melt butter in a heavy saucepan. Add zucchini, carrot and onion. Saute until onion is soft and clear. Sprinkle with flour and stir well. Add water, milk, salt and pepper. Heat and stir until thickened, about 5 minutes. Puree soup in batches in blender. Return to pot. Add cheese. Stir to melt. Serve.
In a 5-quart crock pot, combine first 4 ingredients, then top with pie filling. Cover & cook on high 2 hours or until heated through, then serve.
Mix together cooked and crumbled sausage, eggs, tomatoes, onions, chillies, salt and pepper. In a large, buttered non-stick skillet, over medium-high heat, gently stir until eggs have reached desired doneness. Fill a tortilla with 1/10 egg mixture and top with 2 slices of cheese laid end to end. Garnish with salsa and sour cream. Roll up and enjoy.
Trim fish fillets and poach in two cups of the court bouillon. Lift carefully onto a hot baking platter. Combine the flour and melted butter; add the court bouillon in which the fish was poached. Cook for three minutes; remove from heat. Add seasonings, cream, brandy and 2 tablespoons of the cheese (do not cook). Pour sauce over the fish, sprinkle with the remaining cheese and place under broiler to brown.
Boil water. Mix cherry-flavored drink mix with sugar into boiling water. Add frozen juices. Stir until juice is no longer frozen. Then freeze. To serve: thaw 3-4 hours at room temperature. When thawed add 1 qt of water and the 2 liter of soda. (Opt. to keep cool in punch bowl and add extra flavor, add scoops of sherbet to punch). NOTE: To stretch recipe use 1/2 amount of punch mix and same amount of soda and water.
Chill a mixing bowl and clean beaters in the freezer. Prepare a double boiler for use (bring water to a simmer in the bottom portion). Beat egg yolks and 2/3 cup sugar in a large bowl until pale yellow (approximately 2 minutes). Transfer this mixture to the top pan of the prepared double boiler. Simmer, whisking constantly, for about 5 minutes or until it thickens enough to coat the back of a spoon. Remove from heat and cool. Once cooked yolk mixture has cooled to room temp, combine this mixture in a food processor with the cream cheese. Process until fluffy and well-blended. Whip chilled cream in the chilled bowl with chilled beaters until it forms stiff peaks(the colder everything is, the better). Fold the whipped cream into the cream cheese mixture. In a small saucepan, combine the liquor with the remaining 1/3 cup sugar and simmer to dissolve the sugar, approximately 5 minutes. Cool slightly, then transfer to a small bowl. Everything but the fruit will be layered into a 9-inch bowl (glass is best for visual effect) in thirds (the fruit will be layered once per type). Dip each ladyfinger in the liquor syrup, then place in the bottom of the serving bowl. Once 1/3 of the ladyfingers are dipped and placed, cover them with the diced mangoes and 1/3 of the cream cheese mixture. Cover with another 1/3 of dipped ladyfingers, then the pineapple and 1/3 of the cream cheese mixture. Repeat one more time, 1/3 of the dipped ladyfingers, the diced papaya, and the last of the cream cheese mixture. Chill overnight (or at least for two hours so the ladyfingers will soften and flavors can meld). Just prior to serving, garnish with the additional fruits.
Mix baking soda, 1-teaspoon water and vanilla and set aside. Mix sugar, 1/2-cup water and the corn syrup in a copper constant stir kettle. Cook over medium heat until 240 degrees on a candy thermometer. Add butter and cashews. Cook until 300 degrees on candy thermometer. Immediately turn off the heat. Quickly stir in baking soda mixture until light and foamy. Pour onto a half sheet pan, roll with a marble rolling pin until about 1/4 inch thick. Cool completely: at least 1 hour. Break into pieces and store in a covered container. This makes about 3.25 lbs of brittle.
Combine everything. Place over medium heat, and cook until the mixture comes to a full boil, stirring constantly. Remove from heat. Cool, stirring occasionally. Chill Fantastic as a pudding or over a good vanilla ice cream. My Mom would add a few drops of red food coloring to make it more palatable to us as kids.
Preheat the oven to 350 degrees F. For the pork belly: Season the pork belly with salt and pepper. On medium-high heat, in half the oil, sear the meat in an oven-proof casserole dish on all sides, about 5 minutes. Add the carrots, celery, onion, fennel, thyme, and peppercorns and continue cooking for another 5 minutes, or until caramelized. Add the veal stock and hard cider. Cover the casserole dish with a lid, or securely with tin foil, and braise the pork belly in the oven for 3 hours, until tender. Remove the pork belly from the oven and set aside on an aluminum-foil covered plate. Strain the leftover liquid with a large sieve over a stockpot, discard the vegetables and skim the excess fat from the braising liquid. Heat a pan on high heat and add the remaining 2 tablespoons oil. Cut the pork belly into 4 equal pieces and sear on all sides until crispy, about 3 minutes. Remove from pan and keep warm. Before this step, reduce the glaze. For the glaze: Start by reducing the braising liquid by half for about 15 minutes on medium-high heat. Add the coffee and honey and continue cooking for about 5 minutes, until it thickens. You will know the sauce is done when it coats the back of a spoon. Set aside. For the scallops: Season the scallops with salt and pepper. In the same hot pan as the pork belly, sear the scallops on both sides for about 1 minute. For serving: Drizzle the coffee glaze over the pork belly. Top with a scallop. Season with sea salt and serve.
Mix bran + water. Mix oil, sugar, eggs. Stir in buttermilk. Add the rest. Put in greased muffin tins (only fill 1/2 way). Cook at 400 for 20 minutes.
In a medium-size bowl, mix the finely chopped onion, tomato, chiles, garlic and cilantro. Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from the pits, then scoop out the pits. Scrape the avocado pulp from the skins and add it to the bowl. Using your hand, a fork or a spoon, roughly mash the avocado while mixing in the other ingredients, making a coarse, thick mass. Flavor with salt, then enough lime juice to add a little zing.
Muddle a couple of the basil leaves with the simple syrup in the bottom of a mixing glass or shaker. add the other ingredients, plus ice. Shake until very cold and pour into a martini glass. Place a nice-looking leaf in the drink.
Slice Trout into small pieces(set aside in small bowl), roughly chop Sundried tomatoes(set aside), slice spring onion and finely chop garlic. roughly chop parsley and leave until the end. Add pasta to salted boiling water, cook al dente. In a deep pan; add olive oil and a slither of "low salt" butter. Add garlic and spring onion and fry for about 3 minutes on med-high heat. Add wine, whiskey and fish sauce. Cook until liquid starts to slightly thicken. Add Trout and toss for about 2 minutes, season with a pinch of salt and cracked pepper. Add sundried tomatoes, combine and heat through(approx 1 minute). In a bowl add the sour cream, a pinch of salt and cracked pepper and 3 tbsp of the boiling pasta water and mix to a smooth texture. Add to the pan. Taste and season accordingly. When pasta is cooked; drain and add to the pan. Combine over low heat. Finally add chopped parsley, taste and season again if necessary. Serve. Enjoy.
To make crust: In large bowl, mix flour, cornmeal, and 1/4 teaspoons salt. Cut in butter until mixture resembles coarse meal. Stir in 1/2 cup cheese and the water. Press firmly to bottom and sides of 9" pie plate; prick with fork. Bake in preheated 400* oven for 10 minutes. Cool on rack. To make filling: cook beef and onion in large skillet over medium heat, breaking up meat with fork, 10 minutes or until meat is browned and onion is tender. Add tomatoes, beans, chili powder, remaining 1/2 teaspoons salt and pepper; simmer 15 minutes, stirring often. Turn into pie shell. Sprinkle with remaining 1/4 cup cheese. Bake in 350* oven 20-30 minutes, or until filling is bubbly.
Steam or boil each vegetable separately. Mash each vegetable, and then mix gently together with butter, salt, pepper and nutmeg.
Open squeeze bottle and pour out about 1/4 of the butter and store for later use. Add honey and stir with a long teaspoon or a wooden skewer. Squeeze onto hot biscuits. Enjoy because it is very tasty!
Cook frozen tater tots (or fries) according to package instructions for oven baking, usually 450F for 15-20 minutes. Cook ground beef in a medium heat nonstick pan; drain excess fat; stir in taco seasoning. Add onion, bell pepper, green chilies and cook for about 5 minutes. Layer beef evenly in casserole pan; sprinkle with cheese and then melt in the oven for 2-5 minutes. Place tater tots over the ground beef/cheese mixture. Top with tomatoes or salsa and sliced avocado.
Rinse and dry fish. Place flour in a bowl. Place eggs in another bowl. Combine the nuts, lemon rind and oregano. Dredge fish in flour, then eggs, then nut mix to coat. Place on a rack over a baking sheet. Let stand 30 mnutes. Heat oven 400. Spray fish lightly with spray. Bake 25 minutes.
Preheat oven to 350 F degrees. In a large bowl combine all ingredients together and make a thick dough. Knead on a slightly floured countertop for about 4 minutes until the dough is nice and smooth. Sprinkle a little more flour over the dough to make rolling easy. Roll out the dough to about 1/2 inch thickness. Use cookie cutters or a small drinking glass. Bake on a ungreased cookie sheet for about 22 minute. Let doggie biscuits cool for at least 1/2 hr before serving. To keep fresh, package these in sealed containers. Try different flavors of baby food. Yield- depending on size.
Preheat oven to 350°F Combine butter and sugar; beat with a mixer at medium-high speed until light and fluffy. Add egg yolk and vanilla. Gradually add flour and mix well. Stir in potato chips and pretzels. Shape level tablespoons of dough into 3-inch logs. Place on an ungreased baking sheet, 1 1/2 inches apart. Bake 14 to 18 minutes or until edges are lightly browned. Cool completely on baking sheet. Heat semisweet chocolate chips in microwave for 30 seconds. Stir. Repeat until melted. Dip one end of each cookie into chocolate and place on wax paper. Refrigerate until firm, about 10 minutes. Heat white baking chips in microwave for 30 seconds. Stir. Repeat until melted. Dip other end of cookie into melted chips and place on wax paper. Refrigerate until firm, about 10 minutes.
Heat oven to 350 degrees. Line 13x9 baking pan with nonstick foil. Crust: In a bowl, stir together butter, confectioners' sugar, vanilla and salt. Gradually stir in flour. Press dough over pan, bake in oven for 20 minutes or until edge turns golden brown. Filling: In a large bowl, mix granualted sugar and flour. Mix in eggs with a whisk, till smooth. Stir in lemon grind and juice. Fold in berry, pour over crust. Bake in oven for about 30 minutes, till set. Let cool in pan. Dust with remaining confectioners' sugar, cut into diamond shaped bars.
Dissolve the citric acid and the water in a microwave proof bowl. Beat together sugar, eggs and citric acid in water.Stir in the melted butter. Mix well. Cook on high, stirring well ever 30 seconds until mixture thickens (about 3minutes). Makes about 2 cups. Store in the refrigerator for up to two weeks.