HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together cake layer ingredients until well-mixed. Pour into a greased and floured sheet pan and bake at 350* for about 20-25 minutes. (until toothpick comes out clean) Allow cake to cool to room temperature. (I usually do all this the day before.). Cream together powdered sugar and cream cheese. Fold in whipped cream. (you could use Cool Whip, but I prefer real cream). Spread cream mixture over the baked and cooled cake. Slice fresh strawberries in half and arrange prettily cut side up over the cream layer. Pour glaze over the cut strawberries so that no white cream layer shows though. This cake is best served cold, so I always refrigerate for a couple hours before serving. Slice in squares and serve.
Mix everything together and put in a 9x13 pan. Bake at 350 degrees for 35 to 45 minutes or until knife inserted in center comes out clean. Let set for 5 minutes before cutting.
Lightly toast bread slices. Spread each slice with mustard and top with beetroot, then cheddar. Toast under medium-low grill/broiler 2-3 minues until bubling. (Watch carefully).
Mix all ingredients together and shake well to mix. Update 6/23/10: For a creamier dressing, add all ingredients except oil to a blender. Pulse several times to mix ingredients. With blender running on high, slowly pour oil into blender until mixture is creamy. Refrigerate.
Mix together sour cream, flour, brown sugar, and egg. Stir until well blended. Spoon half the mixture into crust. Top with 1 cup blueberry pie filling. Spoon remaining sour cream mixture over pie filling. Bake at 400°F for 30 minutes. Cool and place in refrigerator to chill. Garnish with a tablespoon of pie filling on top of each slice prior to serving.
Heat Teriyaki sauce, water, ginger, onion and garlic powder to a boil. Cook for 2 Minutes. Let cool and pour over chicken. Marinate for at least 20 minutes. Drain Chicken reserving the marinade. Heat wok and add oil. Add chicken stirring quickly to cook. About 5-7 minutes. Add vegetables, cooking until desired crispness. Place chicken and vegetables on a platter. Pour marinade into wok and heat to boil. Mix cornstarch with 2-3 Tbsp cold water. Slowly add to marinade. Heat until thickened. Pour over chicken and vegetables. Serve with rice. Variation: Substitute lean beef for chicken.
Soak beans overnight in water. The beans will double in volume. Discard water and fill with new water to same level. Add onion, garlic and cumin, simmer beans for one hour or until liquid is mostly absorbed and beans are semi soft. If all liquid evaporates before beans are cooked add water (at least 1/2 inch above beans). Add red pepper, okra and tomatoes and continue to simmer for 15 minutes. Finally; add sliced chicken, scallions, basil and cilantro. Pull off heat and let chicken braise in the stew without any heat for approximately 10 minutes. Serve when chicken is cooked and tender.
Preheat oven to 190°C. Place mushrooms in large bowl. Combine marinade, sauce and oil. Pour over mushrooms. Toss till well coated. Place mushrooms on greased baking tray. Roast 25 minutes, turning twice. Sprinkle with sesame seeds and serve.
Heat the water to boiling point in a large saucepan. Meanwhile, rinse the rice, and place it in the boiling water. Stir in the salt, sugar and saffron, and add the sticks of cinnamon, cardamom seeds and naartjie peel. Cover, reduce the heat and then simmer for 20-30 minutes. Remove the saucepan from the heat and pour off the water. Add the butter, sultanas and raisins and stir to blend. Spoon into a colander. Meanwhile, boil a kettleful of water and pour it into the saucepan in which the rice was cooked. Heat to boiling point. Place the colander of rice on top, cover and steam until the rice has swollen and the raisins are soft and plump.
Preheat oven to 400 degrees. Grease the inside of a 2 quart baking dish. Grate the potatoes and onions (food processor will turn the potatoes brown really quickly and it's UGLY - avoid it if possible) and place in a strainer set over a bowl. It's important to work quick so the potatoes don't brown too much. Squeeze as much moisture as you can from the potatoes and onions, and remove the strainer from the bowl. In the bowl, you will see a liquid that sits on top of starch that is sticking to the bottom. Discard the liquid being very careful not to discard the starch underneath. Add the potatoes and onions to the bowl with the starch, along with the eggs, matzo meal, oil, and salt and pepper. I have not given a specific amount of salt as this is an individual preference - I like a lot of salt, and if I would post the amount, people's hypertension would soar just at reading it. Stir very well. Insert the mixture into the baking dish and bake for 45minutes-1hour, until the kugel is browned and bubbling.
Wash the livers, drain and put in a bowl. Add enough carbonated beverage to cover the liver and marinate about half an hour. Put every two pieces of liver on two bamboo skewers and lay them over the hot grill. Add salt and pepper and grill about 4 minutes on each side, until the liver is browned on the outside and pink on the inside.
Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil Add portabella mushrooms and sliced onion and saute for 5 more minutes Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro
Put all ingredients into a large bowl or into the bowl of your mixer and mix together. Shape into a loaf and bake at 375 degrees F. for 35-40 minutes.
Peel and grate potatoes. Place the grated potatoes into a clean kitchen tea-towel and gently squeeze them to remove any excess moisture from the potatoes. Place the potatoes into a mixing bowl and add all remaining ingredients. Mix well. Heat vegetable oil (or other oil of your choice) in a large pan or skillet over a medium to high heat. Drop spoonfuls of the potato mixture in to the hot oil. Check one first and if the mixture does not hold shape -- blend in some extra flour to the remaining mixture. Cook approx 15 minutes, turning halfway through cooking. When cooked the rosti should be golden brown on both sides and cooked all the way through.
Cook tuna with onion, beans, corn, and garlic for 5 minutes. Add tomato, pepper, corn, and chili powder; stir. Bring to a boil; reduce heat, cover and simmer for 5-10 minutes. Season with pepper before serving. Enjoy!
Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside. Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm. Whisk egg whites till frothy. Toss in chicken pieces till coated. Place coconut in a bowl and dip each piece of chicken to coat with coconut. Set aside. Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high. Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan. Drain cooked chicken on paper towels. Place chicken on a serving platter serve with Mango Rum Sauce.
Preheat oven to 375 degrees. Lightly oil a 8"x10" baking dish. Defrost the spinach, squeeze out the water and coursely chop. Slice the mushrooms. Mince the garlic. Chop the imitation crab into bite size pieces. De-seed and dice the Roma tomato. Shred the Parmesan cheese. Over medium-high heat use a large saucepan to saute the mushrooms and garlic in remaining olive oil until the mushrooms begin to release their juices. Add the rice to the mushrooms and mix well to separate the grains. Add the crab, tomatoes, and spinach to the mushroom/rice mixture. Add the Alfredo sauce. Add the Old Bay seasoning then mix well to incorporate flavors (about 5 minutes). Add half the Parmesan cheese and mix until melted. Pour into baking disk. Top with breadcrumbs and remaining Parmesan cheese. Bake until the top turns a golden brown and casserole is bubbly.
Mix first five ingredients. Add remaining items. Dip out with a teaspoon onto a greased cookie sheet. Bake in a 350 degree oven for 15 minutes.
Preheat the oven to 190°C. Heat 1 tablespoon of oil in a large, heavy-based, non-stick pan and brown the beef on all sides. You may need to do this in 2 or 3 batches. Add more oil if needed. Remove, set aside and season to taste. Add a little more oil to the pan and saute the onions, garlic, mushrooms and bacon, until the onions, garlic and mushrooms are softening. Place the beef, onion, garlic, mushrooms and bacon in a large ovenproof pot, add the sugar, tomato paste, beef stock and Guinness and mix well so that all the ingredients are well-combined. Season to taste, and cover the pot tightly with foil and the lid, and cook for 11/4 to 11/2 hours or until the beef is tender. Serve with Irish cook Kevin Dundon's Colcannon recipe #123663 and plenty of crusty bread.
peel the avocados and mash in a medium bowl with feta. stir in the remaining ingredients with salt and pepper to taste. enjoy!
Heat oven to has 200, gas mark 6. Place onion halved and sliced into a roasting tin with 1/2 of the bunch of tarragon. Place half of the lemon and the remaining tarragon (keeping a few leaves aside) into the cavity of the bird. Season the chicken and place in the oven for one hour. After 1 hour pour in the white wine and cook for a further 30 minutes or until the chicken is cooked through. Take chicken form tin and rest for 15minutes. Discard the tarragon stalks and spoon of the excess fat from the liquid in roasting tin. Place tin on hob and let the gravy bubble up season add the reserved tarragon and cook for a couple of minutes.
Combine cheeses; set aside. Thread 6 shrimp onto each of 3 wooden skewers. Sprinkle shrimp with 1/8 teaspoon salt. Place skewers on grill rack coated with cooking spray, and grill for 2 minutes on each side or until shrimp are done. Cool slightly, and coarsely chop. Place dough on rimless baking sheet sprinkled with cornmeal. Brush dough with olive oil. Slide dough onto greased grill rack, using a spatula as a guide. Grill 3 minutes or until lightly browned on bottom; flip. Spread salsa over crust, leaving a 1/4 inch border. Top with shrimp and cheese mixture. Grill and additional 3 minutes or until crust is golden brown and cheese melts. Sprinkle with cilantro and serve immediately.
Preheat the broiler. On a baking sheet, toss eggplant and garlic cloves with oil and salt and broil for about 4 minutes. Remove garlic and set aside to cool. Toss and stir eggplant, and continue to cook an additional 4 minutes until browned and tender. Transfer eggplant to a plate and let cool. Meanwhile, chop oven-dried tomatoes coarsely and place in a medium bowl along with the pine nuts, parsley, celery, capers, raisins, olives, thyme, vinegar, lemon juice, sugar, red pepper flakes if using. Season to taste with salt and freshly ground black pepper. Simply toss for a loose mixture, or mix well to bind the mixture together. Serve spread on crusty bread Oven-Dried Tomatoes. Preheat oven to 200F Cut tomatoes in half lengthwise, remove seeds. Slice off visible stems if desired. On a baking sheet, toss tomatoes with oil and salt and arrange cut sides up. Place in the oven for 4-5 hours, or until visible moisture has evaporated and tomatoes are shriveled but still soft and pliable. Let cool and store in an airtight container up to 1 week.
In serving bowl, whisk oil, vinegar, mustard, sugar, salt and pepper until thick. Add apple and onion. Toss until apples and onions are covered with dressing. Place spinach on top, then pecans. Just before serving, toss.
Mix crabmeat, corn, scallions, hot sauce and 3/4 cup bread crumbs in a medium mixing bowl until well blended. Spread the remaining breadcrumbs on a sheet of foil and divide the crab mixture into 8 even portions (about 1/3 cup each). Roll each portion in bread crumbs until the surface is well coated, and form into 1/2-inch thick patties. Heat a large non-stick frying pan over medium-high heat. Pour in some canola or vegetable oil (about 3 tablespoons). When the oil is hot, brown the crab cakes on both sides, about 4 minutes per side. Nutritional Information Per Serving (including 3 tablespoons oil used in cooking): Calories 380; Total fat 14g; Saturated fat 1.5g; Cholesterol 75mg; Sodium 760mg; Carbohydrate 39g; Fiber 3g; Protein 24g; Vitamin A 2%DV*; Vitamin C 8%DV; Calcium 15%DV; Iron 15%DV. *Daily Value.
Preheat oven to 350 degrees Farenheit. Line 12-cup muffin pan with paper liners. In small mixing bowl, combine dry ingredients; set aside. In medium mixing bowl, whisk oil, rice milk, eggs and extract until smooth. Add dry ingredients and mix just until moistened. Gently stir in poppy seeds. Fill prepared muffin cups; sprinkle sliced almonds over tops. Bake 20-25 minutes or until toothpick inserted in center of a muffin comes out dry.
Saute onions in olive oil until soft. Add carrots, marjoram and thyme, then saute for an additional 5 minutes. add wine, canned tomatoes, broth and lentils. Bring to a boil, cover and simmer for 1 hour or until the lentils are tender. Add salt and pepper to taste along with chopped parsley. Simmer a couple of minutes. Serve with grated cheddar cheese on top. To make vegetarian use vegetable broth. To make this a vegan dish, skip the cheddar cheese.
Cook noodles as directed on package; drain. Combine soup and milk, chicken and cheese and heat to a boil. Add salt and noodles; stir together. Place in a buttered 1-1/2 quart casserole. Top with croutons or bread crumbs. Bake at 350 degrees for 30 minutes.
Preheat oven to 400. Mix white sugar, cinnamon and salt in mixing bowl. Peel and thinly slice 5 granny smith apples. Combine apples with sugar mixture. Arrange in pie shell. Blend brown sugar and flour in bowl. Cut in butter with two butter knifes or a pastry cutter until crumbly. Sprinkle over apples. Bake on bottom shelf for 35 minutes or until apples are tender. Serve with vanilla ice cream.
Layer taquitos in a single layer in a 9x13 greased casserole dish. Mix salsa verde, Rotel and cream of mushroom. Pour over taquitos. Cover with cheese. Bake at 350* until taquitos are cooked through and hot.
FOR SALAD: Combine assorted salad greens, broken into bite-sized pieces and chopped red cabbage. Mix cheese and carrot until blended; shape into small balls and place on salad greens. Arrange onion slices and tomato wedges on top of the lettuce. FOR DRESSING: Use blender or food processor to combine all ingredients. Alternatively, you may whisk all ingredients together by hand until well combined. TO SERVE: Drizzle dressing over the salad and enjoy!
Brown onions in shortening. Add seasonings and chicken brown 10 minutes. Add water and simmer until tender. Remove chicken. Add sour cream to pan mix well. Thicken with 1 tablespoon butter and 1 tablespoon flour made into a paste; stir into pan. Replace chicken and heat through.
Make ahead: Honeysuckle Simple Syrup. Bring 1 cup of granulated sugar and 1 cup of water to boil over medium high heat, stirring until sugar is fully dissolved. Add one cup of washed, de-stemmed edible honeysuckle blossoms and 1/8 teaspoon of lemon juice and remove pot from heat. Cover and let steep for approximately 30 minutes until room temperature. Strain liquid through a fine mesh strainer in to an airtight container and refrigerate. In a shaker with ice, combine honeysuckle syrup, gin, and grapefruit juice. Shake until chilled and strain into a champagne flute or coupe. Top off with sparkling wine and garnish with fresh honeysuckle blossoms.
Place water in a saucepan and bring to a boil. Stir in couscous and cover then remove from heat and let stand for 5 minutes. Fluff with a fork then recover and refrigerate for at least one hour. In a bowl, combine the oranges, peas, almonds, onion and couscous. In a jar with a tight lid, combine the vinegar, oil, sugar, salt and hot pepper sauce then shake well. Pour dressing over couscous mixture and toss to coat.
Put all ingredients, but the pepper flakes in the food processor. Pulse and blend. Blend until everything has been mixed, the pesto should be thick (to the point of being spreadable) and not runny. Trust me you want it this way, it coats the noodles way better. Put the pesto into a bowl and mix in the pepper flakes. You are now ready to mix it into your pasta or put it on your pizza. Note: The pesto by itself is a bit salty, but don't worry once on your pasta or pizza it is just right.
In a large saucepan, saute fresh carrots, celery, and onions in butter until tender. Add broth and chicken. Bring to a boil and then reduce heat and add noodles. Cook for 10 minutes and then add seasonings. Cook for 5 minutes longer. Makes 6 servings.
Mix fruit and sugar until well blended. Let stand 10 minutes. Bring water and pectin to boil in saucepan; boil 1 minute, stirring constantly. Add to fruit mixture; stir 3 minutes. Pour into clean jars or plastic containers. Cover with tight fitting lids. Let stand at room temperature until set. (This could take up to 24 hours). Store in freezer, or if jam will be used in 3 weeks, store in refrigerator. TIPS: Add 1/3 cup chocolate liqueur to jam mixture before pouring into jars. SERVING SUGGESTIONS: Warm jam, then use as a toppng for hot waffles, ice cream sundaes, or banana splits. For a quick and easy milk shake, add a spoonful jam to vanilla ice cream in a blender container. Add milk, then blend until thickened and smooth.
Melt butter in a heavy saucepan over low heat; stir in sweetened condensed milk and milk. Add chips, stirring constantly, until mixture is smooth. Remove from heat; stir in marshmallow cream and extracts. Stir in walnuts. Pour into a buttered 15" x 12" pan or two 9" x9" pans. Chill. Cut into squares. Store in refrigerator.
Measure flour into bowl and make a "well" in the flour. Drop the remaining ingredients into that "well." Work dough until it is stiff. Roll very thin. Let dry a minimum of two hours then cut into strips (I use a pizza cutter to cut the strips). You may dry longer. Bring boullion to a boil. If you are cooking the noodles with meat, you will want to bring the cooked meat to a boil with the broth. Add noodles and bring back to full boil. Lower heat to low-medium and cover pan. Cook covered for 18 - 20 minutes.
In a cocktail shaker filled with ice add first four ingredients and stir. Pour into 2 ice filled cocktail glasses and top with grated nutmeg.
Put assorted beans into a large heavy pot and cover with water, about three or four times as much water as beans. Let stand overnight. Drain and cover with fresh water. Cover, bring to boil, then simmer slowly until tender. Test for doneness on beans by blowing on them. If done, the skins will blow right off. The small navy bean will take longer to cook. Do not add meat or other ingredients yet or the beans will not soften. They should boil alone in the water until tender. When beans are tender, drain, reserving the liquid. Stick whole cloves in the onion and add to the cooked beans. Add molasses, brown sugar, maple sugar, ketchup, dry mustard, salt Worcestershire sauce and half the reserved liquid. Add meat. Cover and bake at 250F for 6-9 hours, adding extra bean water or more ketchup if the mixture becomes dry Uncover for the last half hour and adjust seasonings, if necessary. For camp, prepare the beans up to the final baking stage. Then dig a hole at least 4 inches deeper then the heavy iron bean pot. Prepare enough coals to have a good layer underneath the pot and on top of it. Put the bottom layer of hot coals into the hole, then lower the pot into the hole, covering the lid with foil to keep out any dirt. Cover with remaining coal and bury with at least 3-inches of dirt. Bake in the pit for at least 4 hours, watching that the dirt stay in place, thus holding in the heat.
Mix together the flour, sugar, beer, cheese and chilies. Pour batter into a lightly sprayed loaf pan, making sure to fill the corners. Melt butter and pour over top of loaf. Bake at 350°F for 50-60 minutes.
Fry bacon until crisp; crumble. Combine beef, salt, pepper, garlic powder and onion and shape into 12 large, thin patties. Top six patties with 1 tablespoon bacon and 1 tablespoon cheese (this is approximate-use what looks right). Place remaining 6 patties on top of cheese/bacon topped patties and press edges to seal. Grill or broil for 3-4 minutes per side until done. We like ours well done. The last 2 minutes of cooking top patties with remaining bacon and cheese. Serve on buns.
Cook sugar and 1 1/2 cups water in a saucepan over medium heat, stirring occasionally, until sugar has dissolved. Bring to a boil. Stir in plums; remove from heat. Refrigerate syrup until cold. Fill 10 tall glasses with ice. Squeeze 1 lime wedge into each glass; add wedge to glass. Stir 1/4 cup of the plum syrup and 1 ounce gin into each glass. Add sparkling water to fill; stir. Garnish with plums. Serve.
Warm oil in saucepan over med heat. When hot add rice and stir for about 10 minutes. Add onion and garlic, stir and cook about 1 minute. Add broth, bay leaf and salt. Bring to a boil, lower heat cover and let simmer for 15 mins until liquid is absorbed. Take off burner and let sit another 10 minutes. Rmove bay leaf and fluff with fork.
Using a blender or food processor, puree the avocados and garlic. With the machine running, pour in the broth until it's smooth and reaches the desired consistency. Add the lime juice, sour cream, Tabasco and salt & pepper to taste. Chill at least an hour. To serve, you can top with a dollop of sour cream, chopped green onion, or more Tabasco.
Mix all of the ingredients in a bowl until well blended. You can spread over crackers or eat it with a salad after cooling for at least ten minutes! Buen provecho!
Spread cream cheese on one side of the tortilla, completely covering it, using more around the edges, as this will help seal in the pie filling. Pour the filling on top of the cream cheese layer and cut apple slices into 1/2 inch pieces with a spoon or butterknife. Sprinkle pie filling with cinnamon, if desired. Fold tortilla over, gently pressing the edges to seal. Brush one side with the melted butter, and put the tortilla, butter side down, into a skillet pre-heated to medium. While that side is grilling, brush the unbuttered side with the remaining butter. Grill until golden, flip, and grill the other side until golden. Remove from skillet and serve with powdered sugar, whipped cream, ice cream, and additional cinnamon, if desired.
Whisk together rice wine vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic; set aside. In a large salad bowl, toss together slaw mixes, onions, cilantro, and peanuts. Pour prepared dressing into salad bowl and stir to coat.