HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 (or as Directed on Cake Mix). Mix together Cake Mix, Eggs and Oil (as per cake mix instructions). Once you have the cake mixed, stir in 1/2 - 1 cup of coconut. Pour batter into a 9 x 13 baking pan. Bake Cake according to instructions on box, or until it passes the toothpick test. Remove cake from oven, and give it just a few minutes to cool a little. While cake is still warm, poke holes in it. I use a serving fork to make big enough holes, so all the yummy cream of coconut can really get into the cake. Shake the Cream of Coconut very well to make sure the juice and the coconut are mixed well, you may even have to stir a little bit with a spoon after you open the can. Pour Cream of Coconut all over the warm cake, make sure to get around the edges too. Allow cake to cool and soak up all of the juice, I usually let mine sit overnight. Ice with Cool Whip and then put remaining coconut on top. If you want you can tint the coconut on top with food coloring for any holiday.
Remove the bone and skin from the meat and cut off excess fat. Cut the meat into 1x2 inch pieces and put them into a bowl. Combine all the ingredients, pour over the meat, and mix thoroughly. Cover and let the mixture stand for 2 hours or longer at room temperature to marinate and tenderize the meat. This is very important for successful results. Drain the meat and pat dry each piece very thoroughly to prevent sputtering during cooking. Save the marinade for tenderizing roasts. Arrange the meat cubes on a skewer. Brush the filled skewers very generously with cooking oil. Place the skewers under the broiler close to strong heat. Turn the skewers every few minutes and baste frequently with cooking oil or with the fat that drips into the pan. Total broiling time will be about 12 minutes. Slip the meat off the skewers onto a hot plate and season with salt and pepper. When steamed rice is used, place the shashlyk over it and garnish attractively. Serve at once.
Place bacon on plate; cover with paper towel. Microwave on High 1 minutes; pat dry with additional paper towel. Wrap one shirmp and one pepper strip in each piece of bacon; secure with wooden pick. Place in a 11 x 7 inch baking dish. Repeat with remaining bacon, shrimp, and bell pepper. In a small bowl, combine the teriyaki, chili and hoisin sauces with 2 Tablespoons water; pour over shrimp. Cover and refrigerate 2 hours, turning once. Uncover and microwave on High 3 - 4 minutes, until shrimp are cooked through. Let stand 5 minutes before serving.
Bring broth or water to a boil in a large skillet and add chicken breasts. Reduce heat to a simmer and poach chicken, turning once, for about 7 minutes. Remove skillet from heat and leave chicken in broth as it cools for about 20 minutes. Discard the skin and finely shred the chicken into a bowl. Stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and seasoning to taste. Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut 2 rounds from each sandwich. Spread edges of rounds with remaining 1/2 cup mayonnaise to coat well and then roll the edges in the chopped almonds. If you decide to use croissants you may prefer to add the chopped almonds directly to the chicken mixture. These sandwiches may be made 2 hours ahead, wrapped, and chilled.
Soften (do not melt) the cream cheese and butter, then mix together in a bowl. Mix in green onion and olives. Form into a ball with your hands and roll the ball in the chopped walnuts. Chill for 2 to 3 hours or overnight. Serve with crackers or celery.
Sift together flour, sugar and salt. Cut in shortening. Add egg yoke. Add milk slowly. Mix together to form a ball. Roll out pie dough to fit the bottom of a jelly roll pan. Slice up 5 Granny Smith apples. (Keep them from browning by soaking them in cold salt water until you are ready to use them.). Crush cornflakes and place in a medium sized bowl. Add sugar and cinnamon. Drain Granny smith apples and rinse well with cold water to remove salty flavor. Add apples to cornflake mixture and mix well. Put apple mixture over bottom unbaked pie dough layer. Repeat pie dough recipe and carefully cover apple mixture with a second pie dough layer. Using a small knife, cut small slits in pie dough on top of pie.
In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes. Preheat the oven to 450 degrees F. In a double boiler place the chocolate and the butter into the bowl and heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat. In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick. Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter. Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them. Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft. To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.).
Cut eggplant in half longitudinally. Place cut side up in microwave and cook on high 5mins or just until soft enough that you can scoop out the pulp leaving a firm shell. Reserve these shells. Heat one tablespoon oil and add cumin seeds. Just as they crackle, add ginger, chilis cumin and coriander powders. Stir in the potatoes, tomato and salt; cover and cook about 5mins over medium heat. Mix in the mashed eggplant, reduce heat and let cook until the potatoes are completely soft. Take the eggplant shells and fill each half with this potato-pulp mixture. In a small bowl make a paste of the flour and water. Spread this paste in a layer over the potatoes, ensuring the top and sides of the stuffing are completely covered. Sprinkle the chopped cilanto over the paste. Heat remaining oil in a large skillet, and pan-fry the eggplant in it, stuffing side down. The flour paste will form a shell on it as it fries. Turn over and fry the skin side too, until it crisps up.
In a mixing bowl, stir together cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies; set aside. Preheat oven to 350°F. Grease bottom of large ovenproof casserole dish. Heat chicken broth until it is warm and place in a shallow bowl. Immerse corn tortillas one at a time immediately before filling- just until it softens just a tad; do not oversoak. Remove tortilla from broth, and add another while filling. Place about 3 tablespoons of chicken filling across the center of the tortilla, then roll up. Place rolled tortilla into the casserole dish. Repeat until all tortillas and filling are used. Pour green chile enchilada sauce and tomato salsa over the tops of the rolled tortillas, leaving some of each sauce exposed so it shows red/green. Sprinkle with shredded cheese and top with chopped cilantro. Bake at 350°F for 25 minutes or so or until dish is warmed through, cheese is melted, and slightly golden on top. Serve enchiladas garnished with a spoonful of sour cream.
Brown ground beef and onion in skillet over medium heat. Drain fat. Make a small well in the center of the meat, and add the gravy mix and water. Stir until gravy boils and thickens. Stir in Worcestershire sauce, mushrooms, salt and pepper. Heat through and turn down to low to keep warm. Adjust the seasonings with more salt and pepper, if you like. With a ricer or a potato masher, mix the boiled potatoes with the butter, milk and salt to taste. Serve the meat with the potatoes. It's good with peas!
Coarsely shred the potato. Transfer shredded potato to a bowl of ice water; let stand for 5 minutes. Stir together the mustard and garlic; mix well. Rinse chicken and thoroughly pat dry. Brush or spread the mustard mixture evenly on the meaty side of the chicken breast halves. Place the chicken, bone-side down, on a foil-lined 15 x 10 x 1 inch baking pan. Drain shredded potato. Thoroughly pat dry with paper towels (this step is important); place in a medium mixing bowl. Add olive oil, toss to mix well. Top each piece of chicken with about 1/3 cup potato mixture in an even layer, forming a "skin". Sprinkle lightly with pepper. Bake in a 425 degree oven for 35 to 40 minutes or until chicken is no longer pink and potato shreds are golden. (If potatoes are not browning, transfer pan to broiler. Broil about 5 minutes or till golden, watching closely.) Sprinkle with desired herb.
Pound the chicken breasts with mallet until thin. Salt and pepper them. Mix the mayonnaise, garlic, spinach, and feta cheese together. Slice and stuff the breasts, holding them together with toothpicks. Sprinkle with paprika and wrap with 2 slices of bacon (optional.). Bake uncovered in a preheated 325 degree oven for 45 minutes or until done.
Combine the sugar and water in a medium, heavy saucepan, being careful not to splash sides of pan. Stir gently over high heat just until the sugar dissolves (do not stir beyond this point). Using a clean pastry brush dipped in water, brush inside walls of pan to loosen any sugar particles. Cook sugar mixture over high heat until light golden brown (about 10 to 15 minutes; do not leave unattended). Remove pan from heat; gently stir in almonds. Immediately pour almond mixture onto a silpat jelly roll pan (no silpat - coated with cooking spray). Cool completely, and break into pieces. Note: Store in an airtight container up to 5 days.
Sprinkle raw spaghetti in a 1 1/2 qt casserole dish. Mix tomatoes, water, onion and pepper and pour over spaghetti. Add cheese and cover. Bake 90 mins at 300F.
Preheat oven to 350°F Lightly grease a 2-quart baking dish and set aside. Combine squash, white sugar, milk, cinnamon, vanilla, salt, nutmeg and eggs in a large bowl and stir well. Spoon into baking dish and top with marshmallows. Combine brown sugar, flour and butter in a small bowl and mix until crumbly. Sprinkle topping over marshmallows. Bake for 25 minutes or until filling is bubbly and marshmallows are lightly browned.
Put all ingredients in a blender or food processor and pulse/blend until combined. * To roast garlic, slice off the top of the garlic head. Place whole head of garlic on a piece of aluminum foil. Drizzle with olive oil. Tightly seal aluminum foil around garlic. Bake in 350 degree oven for 45 minutes. Let cool. Squeeze garlic cloves out.
Crust: Mix crushed ginger snaps, but ter and 1 tablespoon flour in medium mixing bowl. Press onto bottom of 8 or 9 inch springform pan. Filling: Beat cream cheese in large mixing bowl until smooth. Add sugar, the remaining 3 tablespoons flour, ginger, and vanilla. Beat on high until smooth. Add eggs all at once. Beat on low until combined. Stir in cream. Measure 2 cups of filling, set aside. To remaining mixture add pumpkin, sugar and spices. Spoon plain cream cheese mixture into pan. Carefully spoon pumpkin mixture over plain. Use a spatula to gently swirl batters, do not disturb crust. Bake in 350F for 50-55 minutes.
Combine all the ingredients in a small glass bowl, Whisk to blend; add sugar and salt to taste. Serve over crisp, chilled greens.
Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain. Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil. Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve.
Cook cubed potatoes about 15 minutes. Dice cooked ham. Layer potatoes in a 9x13-inch baking dish, pepper and salt to taste. Layer ham over potatoes. Blend whipping cream, cheese and horseradish then spread mixture over the ham layer. Bake 30 minutes at 350.
Special equipment: Tandoor oven. Clean and cut the chicken breasts into 20 small pieces. Whisk the yogurt in a small bowl, and then stir in 2 teaspoons oil, the garlic paste, ginger paste, lemon juice, cumin, chili powder, garam masala, turmeric and salt to taste. Mix the chicken into the marinade until saturated, and then set aside to marinate for 3 hours to 3 hours 30 minutes. Preheat the tandoor oven to moderately hot. Thread the marinated chicken pieces onto skewers at least 3/4 inch apart. Coat the chicken pieces with the remaining oil, and keep the skewers on a tray to collect the drippings. Roast the chicken for 6 to 8 minutes, basting with the marinade at least twice. While cooking, make sure that the chicken pieces do not touch the sides of the tandoor. Remove the chicken pieces from the skewers, cut all the pieces into halves, and serve.
Heat oven to 425 degrees F. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Stir in corn, barbecue sauce, green onions and salt, if desired; heat through. Place bread shell on large baking sheet. Top evenly with beef mixture; sprinkle with cheese. Bake 12 to 15 minutes or until cheese melts; cut into 6 wedges.
Heat oven to 350 degrees. In large bowl, combine quick bread mix and butter; mix well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar. Bake at 350 degrees for nine to 11 minutes or until golden brown. Watch carefully as these burn easily due to the amount of butter. Cool 2 minutes; remove from cookie sheets and continue cooling on wire rack.
Mix all ingredients for base together; place into 8x8 baking dish. Bake at 350 degrees for 45 minutes, then mix ingredients for topping and pour over meatloaf;bake additional 15 minutes. Enjoy!
In a large bowl mix the ingredients from the yoghurt, down to the salt. Whisk well. It's best to do this well ahead, and leave this sauce, covered, at room temperature -- the flavours meld and improve a lot. Place the cleaned shrimps (preferable in one layer) in a large oven dish or tin, and coat the shrimps with the mixture. Keep some of the sauce for later, if there is enough. Shake the dish, so the thickish sauce penetrates to the bottom of the dish. Marinate the shrimps in the fridge for 1 hour. To grill over hot coals, skewer the shrimps close together on skewers (soaked in water if using wooden skewers). Grill quickly and carefully only until they curl up and turn pink, using any leftover or extra sauce to brush them with. Or bake in a 350 deg F/180 deg C oven, brushing once with the rest of the marinade. Bake only until they turn pink and curl up -- better watch this, as I forgot to time this bit! If they're cold out of the fridge they will take longer -- it's better to take the dish out of the fridge 30 minutes before cooking time. (Tonight, cold from the fridge, they took only about 20 mins to cook). If done in the oven, serve with the juices, over rice. If grilled on skewers, serve with salads and bread. Be warned that shrimps shrink a lot in cooking, and as a main dish 2 lbs/1 kg will really only serve 4 adults! You could stretch it by serving it as a starter, on baby mixed greens moistened with vinaigrette. Serve with crusty bread. Prep time does not include cleaning the shrimps or the marinating time.
Mix the ground wafers with the melted butter. Pat into the bottom of a 9x11 pan. Spread the chocolate ice cream over the crust and freeze until firm. Blend the vanilla ice cream with the desired amount of Creme de Mint and enough green food coloring to bring the mixture to desired flavor and color. Spread on top of chocolate ice cream. You can sprinkle a few more chocolate wafers, crushed Oreo cookies, or even some mint chocolate chips that have been crushed over the top. Return to freezer and freeze until firm. Serve. Passive work time is the approximate time this needs to freeze between layers.
Pierce sweet potato skin with a fork in several places. Wet a paper towel, and place on a glass pie plate. Put sweet potato on the towel, then fold wet paper towel over top of it loosely. Place in microwave, and cook on high for 3 minutes. Turn potato over, cover again with the towel, and cook an additional 3 minutes. Test for tenderness. When potato can be easily pierced through with a fork, it is done. Cool slightly. Cut potato in half and cool a little more. Scoop out flesh into a measuring cup. Line a cookie sheet with waxed paper and sprinkle lightly with flour. Use about the same measurement of flour, starting with a little less. Work into a dough that is slightly sticky. Roll portions of the dough into about a 1"-round snake. Chop into about 1" chunks. Using well-floured fingers and board, roll each chunk into a little shell. (lots of youtube videos that show this technique). Place on cookie sheet in single layer to dry, until ready to cook. When ready to cook, boil a large pot of well-salted water. Drop gnocchi in, about a dozen at a time. When they rise to the top, cook for about 1 minute, then remove with a spider to the sauce. Keep warm. Sauce: Heat oil in large frying pan. Saute onions until soft. Add mushrooms and cook for a few minutes. Add garlic - cook about 30 seconds. Splash in a little wine or water, and continue cooking on low. Add the tomatoes now, if using. Add salt, pepper and seasonings to your liking. When gnocchi are ready, have pan on medium low heat. Add gnocchi to mushroom-onion mixture as they are done. Keep warm. Serve with grated Parmesan.
Cut off the woody white ends of the asparagus spears. If desired, remove the tough fibrous outer layer from the lower half of each spear using a vegetable peeler. In a straight-sided saute pan, heat oil until smoking. Add asparagus in a single layer. Season with salt and pepper and cook undisturbed until lightly browned, 1-2 minutes. Shake pan to turn spears and cook another 1-2 minutes. Add stock and butter to pan and immediately cover. Cook until spears are tender and butter and stock have emulsified into a lightly-thickened sauce, 7-10 minutes. (If sauce evaporates and butter begins to burn, add a couple of tablespoons of water.) Serve at once.
In small bowl, combine honey, ketchup, vinegar, horseradish, garlic and red pepper flakes until well blended. Reserve half of sauce and set aside. In separate bowl, mix together remaining ingredients, except buns. Blend in 2 tablespoons of reserved sauce. Divide salmon mixture into 4 patties, 1/2 to 3/4-in thick. Place patties on well-oiled grill 4 to 6 inches from hot coals. Grill, turning 2 to 3 times and basting with sauce, until burgers are browned and heated through. Place on hamburger buns and serve with reserved sauce.
1. Heat oil and saute onion for about 3 minutes Add jalepenos and saute another 3-4 minutes Add garlic for the last minute or so. 2. Add ground beef to pan and brown. 3. Add tomato sauce, salt, beef broth & rice. Stir until evenly distributed. 4. Cover and bring to a boil. 5. Reduce heat and continue simmering for about 20 mins, or until rice is cooked though.
Force raspberries through a sieve to remove seeds. Combine sugar and water in saucepan. Bring to a boil and boil until sugar is dissolved to make a simple syrup. Combine orange juice, raspberries, pineapple juice, grapefruit juice, and simple syrup. Chill. When ready to serve, add soda water and ginger ale.
Put flour, lard, sugar, salt, baking soda in a food processor and mix until it resembles coarse meal (usually, just a few quick pulses with the food processor will do). If you don't have a food processor use a fork and cut lard into ingredients until it's blended thoroughly. Then put flour in a mixing bowl and add buttermilk. Mix just until ingredients are blended. Don't overmix or handle dough very much or your biscuits will be tough. Pour dough on a floured surface and GENTLY pat down until it's about 3/4" thick. You'll have to flour your hands to pat it down so it won't stick to you. Then use a biscuit cutter to cut biscuits out and place in a buttered cast iron skillet or baking pan. Use your index finger to place a slight indention in the center of each biscuit. This prevents the center from rising faster than the edges. Coat tops of biscuits with melted butter or margarine and bake at 425 degrees for approximately 15 minutes or until golden brown.
In a medium saucepan, combine the black eyed peas with the allspice and onion powder and simmer on low heat. In another medium saucepan, combine the coconut milk, rice, onion and garlic. Bring to a boil over high heat and stir. Reduce heat to low, cover and cook for 30 minutes, or until all of the liquid has absorbed. When the rice is done, remove the pinto beans from the heat. Rinse and drain them very well and mix in with the rice. Serve hot.
Place pineapple, lime juice, mint, and sugar in blender. Blend on HIGH until mixture is frothy, about 30sec. to 1min. Pour into a tall pitcher. Add club soda and stir once or twice to mix. Immediately pour into sugar-dipped, ice-filled glasses. Garnish each serving with a mint sprig.
Spread apples in the bottom of a slow cooker. Arrange chicken, overlapping pieces slightly, on top of apples. Sprinkle with salt, pepper and nutmeg. Pour in brandy. Cover and cook on low for 6-7 hours. Using a slotted spoon, lift chicken and apples to a small baking dish. Pour cooking liquid into a small pan and bring to a boil over high heat, stirring often until liquid reduces (8 minutes). Pour liquid over chicken. Cover each chicken piece with a slice of cheese and broil in oven until cheese is bubbly (2 minutes). Sprinkle with parsley.
1. In a skillet, saute ham, onion and garlic in butter until onion is tender. 2. Peel potatoes and add to a saucepan and cover with water. Bring to boil and then turn down to medium and continue to cook for 15 minutes or until potatoes are soft. Drain and rinse with cold water. Let rest for 5 minutes before chopping. 3. Take 1 can of drained beans and puree in blender with a little bit of water until thick and smooth. 4. To a large stockpot, combine sauteed items, chopped potatoes, pureed beans and the next 8 ingredients. Stir well to combine. Bring to a boil and then simmer for 40 minutes or until vegetables are tender. 5. To thicken the soup, stir together cornstarch and water until smooth. Slow stir into soup pot. Continue to cook for 5 more minutes to allow soup to thicken.
Layer in the order given all except eggs, bacon & tomatoes. Chill for 8 - 24 hours. Top with eggs, bacon and tomatoes.
Combine the beans, onion, oats, spices, salt, pepper, and egg in a food processor and pulse until chunky but not pureed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows. With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned. Serve on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use.