HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees and grease a 9-by-13-inch baking pan. Place the potatoes in a saucepan in water to cover. Bring the water to a boil and simmer, uncovered, about 20 minutes or until the potatoes are soft. Drain and mash the potatoes. Beat the eggs until frothy. Add the salt, pepper, cumin, parsley, turmeric, garlic and onion. Fold in the potatoes and mix well. Spread in a baking pan and bake in the oven for about 50 minutes or until the top is golden and crusty and the potatoes spring away from the sides of the pan. Cool slightly before cutting.
In a large pot, add water, white vinegar, tomato paste, corn syrup, orange juice concentrate, dates, molasses, apple juice, and tamarind pulp. Stir to blend. Over medium heat and covered, bring mixture to a boil. Reduce heat to a slow simmer and simmer covered for 15 - 20 minutes. Using a spice grinder, thoroughly grind onion powder, cloves, black peppercorns, cardamom, garlic powder, mustard seed, cayenne, salt, and cinnamon. After simmering in step #1, use an immersion Blender to puree mixture and reduce lumps. Add ground spice mixture to pot, stir to blend and simmer (covered) for another 30 - 45 minutes. Add cider vinegar to pot, stir to blend and return to a simmer. When pot has reached a simmer, remove from heat and strain hot mixture through a wire strainer into a clean pot. Keep liquid, discard pulp. Rinse original pot and restrain mixture back into original pot, return to heat and simmer until thick. Ladle hot sauce mixture into hot, prepared sealable bottles and seal. Allow to cool. Keeps indefinitely in cupboard, refrigerate after opening.
Preheat your oven to 350degrees*. Grease and flour a 9 x 13 pan or 2 8in. round cake pans. Measure all ingredients into a large mixing bowl. Blend for 30 seconds on low speed. Scrape sides of bowl down. Blend on high speed for 60 seconds, scraping bowl occassionally. Pour into prepared pans. Smack pans gently on counter to get rid of any air bubbles. Bake 9 x 13 for 45 minutes; 8 inch rounds for 30-40 minutes or until wooden toothpick or cake tester comes out clean. Frost cake with your favorite frosting**. Notes: *Many home ovens have widely varying oven temperatures. Buying an oven thermometer at your local discount store will cost you about $3 and guarantee you will have great success in your cake & other baking endeavors. Preheat your oven to 350 degrees and place the thermometer in the back of oven. After 5 minutes,check the thermometer and move it to the left side then the right side and then the front of your oven. Adjust your oven settings accordingly to how far off 350 degrees the temps are in your oven. Many of you will be surprised at just how far off a brand new oven can be. $3 is a small price to pay for successful baking. **When baking this cake in 8 inch rounds, I spread a thin layer of my cream cheese frosting on top of the first layer and then slice a couple of bananas on top of the frosting and then place the second layer on top and finish frosting the cake with the rest of the cream cheese frosting. When I bake it in x 13 pan, I like to toast coconut on a cookie sheet and after frosting the cooled cake with either my cream cheese frosting or my butter pecan frosting, I sprinkle the toasted coconut on top of the frosted cake. Either variation pleases my family and friends. Using your imagination you can customize this into your own family favorite.
Build first 4 ingredients in a shaker, add ice. Shake well, Strain into a Collins Glass with ice. Top with Izze Pomegranate Soda. Garnish with a full (unbroken) Star Anise and a large straw.
Combine all ingredients in a slow cooker; stir to mix. Cover and cook on low setting for 8 to 10 hours, or on high setting for 3 to 4 hours. When done, stir with a wooden spoon. Gently crush applesauce against side of slow cooker to desired consistency.
Combine eggs and milk, stir in crumbs, onion, parsley, salt and pepper. Add beef, and mix well. Pat into a loaf shape and place on a pan. Bake 1 to 1 1/2 hours at 350°F. Spoon off fat. Combine ketchup, sugar, mustard. Spread over meat and cook another 10 minutes.
Preheat oven to 350°F Grease the smaller of the two baking dishes with butter, and put the remaining butter in the saucepan with milk sugar. Place over medium heat, stirring occasionally, until the butter is melted. Whisk eggs in mixing bowl and add hot milk slowly while whisking constantly. Stir in vanilla and salt. Place bread cubes in buttered baking dish, and sprinkle with raisins. Pour milk over bread cubes and stir slightly. Sprinkle with cinnamon if you like. Place the smaller baking dish in the larger one. Pour hot water in the larger dish until it goes 1/2 way up the smaller dish. Carefully set both dishes in preheated oven. Bake til set- about one hour. Serve with light cream or milk if desired.
Preheat oven to 350°. Combine first 5 ingredients in a small saucepan and bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender. Gently spoon flour into measuring cups and level (don't pack). Combine flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in date mixture, granulated sugar, vanilla, and egg until well combined. Pour batter into a 9-inch spring-form pan coated with cooking spray. Bake at 350° for 20 minutes. While cake is baking, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Pour brown sugar mixture over cake. Let it glop into the batter. Cover the whole top of cake. Bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. (I had to bake mine longer). Cool in pan 5 minutes on a wire rack. Run a knife around outside edge and remove ring. Cool completely on a wire rack before serving. This doubles just fine. I used a 10" and a 5" springform. I haven't tried freezing it, but am curious how that would work. Super-yummy! Both men and women raved over it. Very satisfying and rich.
In a small saucepan, combine all ingredients except the hot pepper sauce. Simmer, over medium-low heat, stirring often, until lightly thickened, about 10 minutes. Stir in the hot pepper sauce to taste.
Put the pearl onions in a large bowl. Add carrots and potatoes to a medium pan of boiling water; simmer for about 10 minutes, or until tender; drain and add to the onions. In a skillet, melt 2 tablespoons of butter over medium heat; add in the leeks; stir/saute for 3 minutes, or until softened. Add in the mushrooms; stir/saute for 3 minutes or until softened. Add the leeks and mushrooms along with the cooking juices to the vegetables in the bowl; add in the peas, corn, and turkey; mix well and set aside. Preheat oven to 400°; in a large saucepan, add the remaining 6 tablespoons butter over medium heat. Sprinkle in the flour; cook, whisking constantly, for 3 minutes or until the roux is blond colored. Slowly add the broth and half-and-half, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth. Season to taste with salt and pepper; pour the sauce over the turkey mixture; add in the herbs and mix well; taste for seasoning and adjust. Butter a 9x13 inch 2-inch deep casserole; pour the turkey mixture into the casserole. If necessary, roll out the pastry on a lightly floured surface to a 14x10 inch rectangle; brush the rim of the casserole dish with water. Cover the filling with pastry, pressing it against the rim of the dish; make 3 slashes in the pastry. Brush the crust with the beaten egg. Place the dish on a baking sheet and bake for 40-45 minutes, or until the filling is bubbling; sprinkle with parmesan cheese during the last 15 minutes of baking to brown the crust. Let the potpie stand for 10 minutes before serving.
Heat oven to 350 degrees. Grease 13x9x2 inch baking pan. Melt butter in microwave. Stir in sugar and vanilla. Beat in eggs, one at a time. Add cocoa, flour, baking powder and salt; beat until well blended. Stir in nuts, if desired. Pour batter into pan. Bake 30-35 minutes or until brownies begin to pull away from sides. Cool completely.
Place lettuce leaf on small salad plate. Peel and slice avocados, lengthwise in 1/4 inch slices. Peel grapefruit into sections, removing all membrane, being careful to keep section in tact. Alternate slices of avocado and grapefruit, side by side on plate. Drizzle each salad with 2 tablespoons of either homemade Poppy Seed dressing or your favorite store bought.
Cut bread lengthwise in half; place cut side up on baking sheet. Combine oil, garlic, oregano and, if desired, pepper flakes in small bowl; mix well. Brush on cut sides of bread. Place under preheated broiler 5 inches from heat; broil 2 minutes or until bread is lightly toasted. Arrange cheese slices over bread, cutting to fit if neccessary. Return to broiler; broil 1 minute or just until cheese is melted. Cut bread crosswise into 8 pieces.
Make the sauce first. It is a basic Bechamel sauce with cream enrichment. Melt 2 Tbsp Butter in a saucepan over medium heat, add 3 Tbsp flour, stirring constantly. Cook 3 minutes without browning flour. Whisk in 3 Cups milk and bring to a slow boil while stirring. Add salt and nutmeg. Cook until it reduces down enough to coat the back of a spoon, add the Bleu cheese and let it melt. Add a few drops of Lemon juice, salt, and White pepper to taste. Add a little cream for extra flavor and put in an oven set on 'warm'. Peel the sweet potatoes and grate them, these are deep fried in the vegetable oil for only 30 seconds or so, until they change color. You can salt them slightly before frying.Pull them out of the pot with a spider or slotted spoon and dry them on paper towels. The Scallops should be cooked in a hot pan, preferably cast iron, get it good and hot over medium high heat, add the Olive oil, let it heat for half a minute or so and add the Scallops that you have seasoned with Salt, Pepper, And Paprika. Cook about 3-4 minutes per side until the color and doneness is to your preference. To plate, lay down the Scallops, cover with the Bleu cheese sauce, and top with some deep fried grated sweet potato. Garnish as you wish, garlic mashed potatoes goes quite well with this as does a good white wine. Enjoy!
Melt the butter in a large deep an and add the onions. Cover and cook gently for 10 minutes until soft. Add sugar and cook for 15 - 20 minutes, stirring, until all the liquid has evaporated and the onions are golden. Divide into three batches if making any of the recipes above.
Place the meat in your crock pot. Add the onions, chilies, and garlic on top of the meat. Pour the canned enchilada sauce over the meat and other ingredients. Stir in the cumin. Cook on high 6 to 8 hours or until meat is falling apart tender. Shred the meat and eat in warm flour tortillas or make the meat into enchilada using corn tortillas.
Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl. Add the mint, onion, tomatoes, mango, and cilantro and toss well. Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.
In large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Arrange spears in bottom of greased 1-1/2 quart baking dish; set aside and keep warm. In a small saucepan, melt butter over low heat. Add flour; cook and stir for 1 minute. Whisk in half-and-half, bouillon, salt and pepper; bring to boil over medium heat. Stir for about 2 minutes. Remove from heat; stir in cheese until melted. Pour over asparagus. Sprinkle with cracker crumbs. Broil 6 inches from heat until lightly browned about 3-5 minutes.
Melt butter in a large pot over medium heat. When the butter is melted, add sliced onions and saute over high heat for 15-20 minutes, stirring often, until onions turn brown. Add remaining ingredients (except bread and asiago) to the pot and stir to combine. (NOTE: to help the flour blend in, I recommend whisking it into the broth or water before adding) Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes. Make croutons for the top of the soup by slicing foccacia bread (or other bread) into slices. Butter both sides of the slices, then cut into bite-size cubes. Bake the bread in a 425 degree oven for 15 minutes or until crispy. (I cut bread into bite-size pieces first, then spray with spray butter). Serve the soup with a handful of croutons and a couple tablespoons of shaved asiago on top.
In a saucepan, combine butter and water. Bring to a rapid boil, stirring until the butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from heat. Add eggs, one at a time, beating well after each addition. With a tablespoon or a pastry tube fitted with a No. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased cookie sheet. Bake at 450° for 15 minutes. Reduce heat to 325°; bake 20 minutes longer. Cool on a wire rack. For filling, combine pudding mix and milk; mix according to package directions. In another bowl, whip the cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells. (Chill remaining pudding for another use.) For icing, melt chocolate and butter in a saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over eclairs. Chill until serving.
Puree kiwi in a blender with 1/4 cup sugar. Beat egg whites until foamy. Add 1/4 cup sugar and beat until still peaks form. Beat whipping cream until stiff. Fold in egg whites and kiwi puree. Spoon into dessert dishes and freeze. Let stand at room temperature 20 minutes before serving.
With cover closed and latch in locked position, allow unit to preheat 10 minutes. Combine and sift together dry ingredients. Beat egg and milk together and then add the oil. Mix thoroughly into dry ingredients with an electric mixer. Unlock latch, raise cover, and fill the donut cavities with batter. You will find it more convenient to use a pitcher when filling. Do not overfill the cavities with batter. Close cover and secure latch. Put 1/2 teaspoons cooking oil in each circular cavity provided in top cover. Allow baking time specified in the recipe you are using. If you desire crisper donuts, add 2 or 3 minutes of baking time or bake until oil no longer bubbles from the holes in lid. Raise cover, remove donuts with spoon, spatula, knife or spoon handle and place on a rack to cool. Additional donuts will not require preheat time, however it is important that you keep cover closed except when filling with batter. Bake 5 minutes.
Preheat the oven to 400° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet. In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Roquefort, spinach and chives. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the souffle base until no streaks of white remain. Spoon the souffle mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the souffles rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the souffles are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup souffle at 375° for 40 minutes. Serve immediately.
Preheat your oven to 450 degrees. Combine the tomato, balsamic vinegar, salt, garlic and walnuts and let them sit for about 20 to 30 minutes so the flavors can combine. Press dough into a heavy well oiled 12 inch pan - I use a cast iron skillet Sprinkle 1 cup of the mozzarella cheese on the dough, follow with half of the tomato mixture and 1/4 cup of the feta cheese. Bake in very hot 450 oven until it is nicely browned.
Melt white chocolate in a double boiler. Transfer white chocolate to a bowl and stir in syrup. It will look like the syrup is separating from the mix, but cover it with saran wrap and let sit 24 hours. After 24 hrs, it will be hard, but knead until smooth. You can put it briefly in the microwave to make it easier to get out of the bowl. Sometimes lumps have formed, but if you keep kneading you can get these out. Knead a small portion at a time if it's more manageable. If it gets too soft, refrigerate briefly. Do not over work mixture as it becomes oily. Using a rolling pin, roll out to approximately 1/8 inch thickness onto a Roll & Cut Mat (or nonstick paper like wax paper) using powdered sugar or cornstarch to prevent sticking. To Tint: Add Wilton gel color to fondant and knead in color until well blended. To Store: Wrap with saran wrap and place in a sealed bag or container and store in the refrigerator or at room temperature until ready for use. Note: Preparation time does not include the 24 hour hold.
Beat egg yolks, sugar and 1 tablespoon brandy until sugar dissolves. Beat in mascarpone. Meanwhile, beat egg whites until soft peaks form. Fold in mascarpone mixture. Add coffee liqueur and remaining 2 tablespoons brandy to espresso. Spread 1/3 of mascarpone mixture in 9 x 13 glass baking dish. Lightly dust with cocoa powder. Brush ladyfingers with espresso/liqueur mixture. Place half of the ladyfingers close together on top of mascarpone mixture. Repeat layers using another 1/3 mascarpone mixture and remaining ladyfingers. Finish by spreading last 1/3 of mascarpone mixture. Sprinkle remaining cocoa over top. Cover with plastic wrap and chill for at least 12 hours before serving.
Tear chiles into pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain. Preheat oven to 350°F. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a blender or food processor. Process until smooth. Transfer back to bowl from chiles and stir in beer. Heat oil in a large Dutch oven over medium heat. Add brisket and brown on both sides, about 3-4 minutes per side. Pour the chile sauce over the meat and bring to a simmer. Cover, transfer to the oven and bake for 2 hours. Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more. Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.
Place pork chops in a large resealable plastic bag or large bowl. Add onion, garlic, and sprinkle with pepper. Combine water, salt, and sugar in another large bowl. Stir well to dissolve sugar and salt. Pour salt/sugar brine over the chops. Seal and make sure all the meat is submerged. Refridgerate 6-12 hours. Remove the chops from the brine and discard the brine. Pat the chops dry from the brine and drizzle with a little oil before grilling. Grill over medium-high heat about 8 min per side. Let chops rest 5 min before serving. To make zesty orange sauce:. Combine orange juice, horseradish, and brown sugar in a small saucepan. Bring to a boil. Reduce heat and simmer a few minutes until reduced and slightly thickened. Stir in the mustard and the butter. Serve with grilled chops or pork tenderloin.
Set an oven rack in the middle of the oven and preheat to 350°F Set a rack in a rimmed baking sheet. Fold a piece of heavy duty aluminum foil to form a rectangle 6 1/2 by 3 1/2 inches. Set the foil on the rack and spray it with oil spray. Poke holes in the foil at 1/2" intervals. Melt butter in a skillet over medium heat. Add onion and mushroom and cook until starting to brown, 10-12 minutes. Add tomato paste and cook, stirring constantly, until browned, 3 minutes. Reduce heat to low. Add 2 T chicken broth and garlic. Scrape any stuck-on brown bits from the bottom of the pan with a wooden spoon/spatula, and cook until thickened, about 1 minute. Transfer to a large bowl and set aside to cool. Whisk eggs with soy sauce and 6 T chicken broth. Sprinkle gelatin over surface and set aside until gelatin softens, about 5 minutes. Pulse bread in food processor until finely ground, 5-10 pulses. Add gelatin, mushroom mixture, parsley, basil, oregano, mustard, pepper and thyme to processor and pulse until mushrooms are finely ground, about 10 1-second pulses. Transfer mixture back to bowl. Add turkey and mix with hands until combined. Shape mixture into a loaf about 6 1/2 by 3 1/2 inches and lay on foil rectangle. Bake in preheated oven until interior temperature is 155-160F, 75-90 minutes. Remove from oven and turn on broiler. While meatloaf is cooking, combine all glaze ingredients in a small pot. Bring to a simmer over medium heat. Cook, stirring occasionally, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over meatloaf. Place under broiler until glaze bubbles and browns at edges, 2 minutes. Spread remaining glaze evenly over meatloaf and return to broiler until glaze again bubbles and begins to brown, about 2 minutes. Tent with foil and let stand at room temperature for 20 minutes before slicing and serving.
Put the cored and peeled apples in a saucepan, add half the caster sugar, the lemon juice and three tablespoons of water. Cover with a lid and cook over a medium to low heat for 10-15 minutes until tender, stirring from time to time. The applesauce can be very chunky or lightly whisked for a smoother finish. Pre-heat the grill. Brush the pork chops with a little of the melted butter, seasoning with salt and freshly ground black pepper. Put the chops on a grill tray with a rack, and grill them for 4-5 minutes on both sides. Meanwhile peel and core the remaining apples. Cut into thin long slices, maintaining the shape of the apple. Spread the applesauce over the chops and arrange the apple slices on top, slightly overlapping as you would for apple tart. Brush or drizzle the chops with the remaining melted butter, sprinkling with the remaining sugar and return under the grill. Cook for a few minutes and the apples are nicely toasted. Serve and enjoy.
1. Preheat oven to 400 degrees Farenheit. 2. In a large bowl, mix together the first seven ingredients, tomatoes through quinoa. 3. Pour into a 2 quart baking dish and cover with foil. Bake for 30 minutes. Remove from oven and stir. Replace foil and bake another 30 minutes. 4. While quinoa mixture is baking, prepare ground beef with taco seasoning and water. Simmer until water has evaporated. 5. When quinoa mixture has finished baking, remove from oven and fluff with a fork. Stir in taco seasoning beef. Top with cheddar cheese and run under broiler until cheese is melted and bubbling. 6. Serve with optional sour cream, chopped cilantro and lime juice squeezed over.
Mix first 4 into a dough and press into a buttered round (about 6 cup capacity will fill to top once cooked)casserole dish. Mix margarine and golden syrup with boiling water, pour over dough mixture and cook for 1/2 hour at 180°C or till skewer comes out clean and top is golden. Serve with cream or ice cream. Yum, very simple and easy.
Melt 4 tablespoons of butter over low heat in a small saucepan and add lemon juice and white wine. Set aside. To prepare fish, whisk eggs with heavy cream in a bowl. Place flour in a separate plate. Lightly salt and pepper filets and dredge in flour; shake off excess. Place fish in egg batter. Heat 4 tablespoons butter in skillet over medium heat. Remove filets from batter and allow excess to run off, then gently place in skillet. Cook, turning sole once until crust is crisp and golden brown and fish flakes easily, about 3 minutes per side. Toast bread and cut each piece in half diagonally (corner to corner). Arrange toast points on 4 plates, 2 per plate. Place fish on toast points and drizzle the fish with the lemon butter. Serve immediately garnished with parsley.