HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300°F. Cream butter, cream cheese and sugar together. Add eggs one at a time. Add vanilla and then flour slowly. Pour into a bundt pan or Tube pan. Bake for 1 1/2 hours. IMPORTANT: Do not try and rush by cooking faster in a hotter oven.
Heat oil in a wok over medium high heat. Saute onion, garlic and ginger until fragrant about 1 minute. Add potato, shrimp, carrot, turmeric, cumin, salt, pepper, and stir fry until shrimps turn pink. Add chipotle sauce, tomato, yogurt, chicken broth and milk. Stir, cover, lower the heat to medium, let cook 12-15 minutes or until potato are tender and the sauce is slightly thickened. Remove from heat, garnish with cilantro, and serve hot with steam rice or flat bread if desired.
Preheat oven to 400°F. Mix and sift dry ingredients. Cut in butter. Add milk and egg, and mix quickly. Spread dough in a shallow greased 8x8-inch pan. Pare, core, and slice apples; press into dough. Bake 30 minutes. Serve with hot lemon sauce: In a saucepan, mix sugar and cornstarch. Add boiling water, stirring constantly. Cook 8 to 10 minutes. Add zest, lemon juice, and butter. Serve over Apple Cake.
Mix all ingredients together. Pour into a greased loaf pan. Bake at 350* for 40 to 45 minutes or until toothpick inserted comes out clean.
Thoroughly cream lard and sugar. Use this mixture to fill a pastry bag. Set aside. Get a foam rubber seat cushion from your living room. Remove upholstery from seat cushion. Cut the foam rubber into rectangular shapes, approximately 1 1/2" by 1 1/2 " by 4". Fill your sink with hot soapy water, and wash the foam rubber pieces, rinsing carefully. Spread out on towel to dry thoroughly, turning after 1 day. When thoroughly dry, plunge a hot knitting needle through the narrow end, and quickly remove. Repeat for each piece of foam rubber. Fill the resulting tunnels using the pastry bag. Serve on doily lined plastic plate. Don't throw anything at ThatBobbieGirl ;-).
Blend together the onion, tomato and garlic in a blender, until smooth. Add water to it depending upon how concentrated or dilute you want the soup to be. Place the mixture in a saucepan and bring to a boil. Continue to cook on a low heat for 4-5 minutes. Add desired amount of cooked noodles and cook for 2 minutes. Add salt and pepper to taste and serve hot.
Preheat the oven to 450 degrees F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
In bowl, combine beef, breadcrumbs, green onions, coriander, hoisin sauce, garlic, gingerroot and egg; mix well. Make 4 to 5 burgers. In small bowl whisk together water, hoisin sauce and sesame oil. Brush half of the sauce over top of burgers. Place on greased grill and barbecue, or place on rack on baking sheet and bake for 10 to 15 minutes (at 450F)(or until no longer pink inside). Turn patties once and brush with remaining sauce.
Preheat oven to 350&#730;F. Mix flour, salt and cayenne pepper in a medium bowl. Cut in margarine with a pastry blender or two knives until coarse crumbs form. Add Cheddar, cereal and sesame seeds to bowl; mix well. Divide dough in half. Shape each half into a log on waxed paper. Slice dough into 1/2-inch discs. Arrange discs on baking sheets. Bake until crispies are firm and golden, about 15 minutes.
heat the two cups of milk until it is as hot as coffee shop bought hot chocolate. Probably about 1:30 seconds depending on what kind of microwave you have. Note:do not curdle the milk. Put vanilla flavoring and vanilla creme in a cup and stir. Add milk to cup and stir. Put on whipped creme. If desired, shave some chocolate on top of the whipped creme. If you have some other kind of flavoring that you like, you can mix and match the flavoring and the creme. If you don't have milk, you can make hot chocolate with water, and that works the same.
Preheat oven to 350 degrees. In a large bowl combine all ingredients together. Pack mixture into a ring mold. Empty mold upside down upon a baking sheet that has been covered with foil. Brush with extra Char Siu sauce. Bake for 1 hour. Cool slightly and garnish with browned pineapple rings and Maraschino cherries. Place cooked rice in the center of the ring and serve.
Make Dilled Cucumbers: Combine all ingredients in a small bowl and marinate in the refrigerator for 1 hour. Prepare Lox and a Schmear: Place cream cheese, capers, parsley, lemon juice, salt(if using), and pepper in a small bowl and mix to combine. Place 2 slices of the salmon in a cross pattern on a flat surface. Place 1/4 of the cream cheese mixture in the center of the cross. Fold the flaps over to form a package approximately 2x2" wide. Repeat with the remaining ingredients. Spread each bagel half with softened butter or margarine. Place the package on a bagel half and top with 2 Tablespoons of filled cucumbers and red onion. Top with the other half of the bagel and make a sandwich.
Preheat oven to 350. Layer cauliflower in a single layer, stems down in a 19x9 baking dish. Pour wine over cauliflower. Brush olive oil over cauliflower. Sprinkle garlic over cauliflower. Sprinkle oregano over cauliflower. Sprinkle salt and pepper over cauliflower. Cover dish with aluminum foil. Bake for 45 minutes. In a separate bowl combine breadcrumbs, romano, parmesan, and 2 tbsp olive oil. Mix until combined and mealy. At the end of the 45 minutes, sprinkle the crumb mixture over the cauliflower and garnish with the 4 sprigs rosemary. Return to the oven uncovered for another 15 minutes. Serve.
Place chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (don't let bowl touch water), stir chocolate till melted and then remove from heat and sir in orange zest, orange juices and egg yolk until combined. Using an electric mixer, beat cream to soft peaks and then fold into chocolate. Using an electric mixer, whisk egg whites until firm peaks form, add icing sugar and whisk until thick and glossy and then fold half the egg whites into chocolate mixture and then gently fold in the remainder. Spoon mixture into 4 x 125ml (1/2 cup) ramekins and place in refrigerator for 3 hours or until set. For citrus salad, peel and segment oranges. Cut some of the peel into thin strips of zest. Peel and segment the mandarine and then combine the fruits and the zest in a small bowl. For the orange cream, using an electric mixer whisk cream and icing sugar until soft peaks form and then fold in zest. Sserve mousse with the citrus salad and orange cream.
Combine all ingredients in slow cooker. Cover and cook on low 6 to 8 hours.
Preheat the oven to 400°. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray. Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries. In a large bowl, combine cut potatoes and oil; toss well. Add seasoning (paprika to salt and pepper). Toss to coat. Place potatoes in a single layer on a lightly greased large baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through (depending on thickness this may require more or less time). Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits and return to oven for about 2 minutes, or until the cheese melts. Serve with low fat buttermilk ranch dressing.
Put all the ingredients except the oil, garlic and black pepper into a bowl and mix well. Put the oil in a large deep skillet and heat over medium-high heat. When oil is hot, put in garlic, stir till pieces turn medium brown. Put in the seasoned meat and stir once or twice. Turn heat to medium. Add one half cup of water. Stir and cover the pan and simmer for 1 to 1 1/2 hours, till meat is tender and sauce is thickened, adding more liquid if necessary. Stir occasionally. Sprinkle in pepper, adjust seasonings, stir and serve.
Brew tea. Mix with juices and syrup and store in refrigerator in quart jars. To serve, pour 1 jar of mixture and 1 quart ginger ale over large chunks of ice in punch bowl.
In large bowl, combine all loaf ingredients, mixing well but lightly as not to dry out meat. Pour into a lightly oiled 9 1/4 x 5 1/4-inch loaf pan. Bake at 350°F for 40 minutes. Drain grease. Top with gravy and bake for 15 more minutes. For gravy: Prepare gravy mix and water according to package directions. In a medium size skillet, melt margarine. Add sliced onions, brown sugar, and mushrooms, stirring until onions are softened and a medium brown, about 15 minutes. Add gravy and stir until thickened and heated through.
Soak clay pot for 15 minute. To the bottom add sauerkraut, carrots, prunes and on top pork loin, fat side up. Sprinkle pork with salt and pepper and place in the cold oven. Bake at 430F for an hour and half. Serve with roasted potatoes.
Combine all ingredients except salmon and cheese. Pour over salmon; cover and refrigerate overnight, or at least 8 hours. Heat grill. Grill salmon over medium coals for 5 to 7 minutes; turn. Sprinkle with Parmesan cheese and continue grilling 5-7 minutes longer.
Spread apricot spread on top of one slice of bread, top with cheese and the second slice of bread. Apply light coat of cooking spray to the exterior of bread slices. Place on indoor grill or panini press for 2-3 minutes until bread is crispy and cheese is melted. Serve.
Combine flour, sugar, and baking powder, mix well. Blend milk into flour mixture till moistened. Pour into 2 quart casserole dish. Drizzle with melted margarine. Pour peaches and reserved juice over batter. Do not stir -- Bake at 350°F for 30 minutes.
Preheat oven to 180 C or 350°F Line the base of a 1lb loaf tin with greaseproof paper, cut to fit. Sieve flour and ground ginger into a bowl. Stir through bicarbonate of soda and sultanas, then bind ingredients with golden syrup and water - enough to make a fairly soft consistency. Turn the mixture into the tin and level off. Bake the loaf for about 55 minutes, or until risen and firm to the touch. Allow to cool in the tin for 10 minutes, then turn on to a wire tray to cool completely. Serve sliced with tea.
Combine all above in large bowl and beat at medium speed for 2 minutes. Add: oil, baking soda, salt, and baking powder Mix well and pour in well greased 9" pan. Bake at 425*F 25-30 minutes.
Pour the first 7 ingredients into a cocktail shaker filled with ice and shake. Pour into a glass filled with ice. Add Cola (if using) and grenadine. Stir. Garnish with lime wheel and serve.
Mix all ingredients together. For constant vomiting administer 1/2 tsp every 5 minutes for 2 hours. Introduce food after 1 1/2 hours, unsalted, not highly sugary. Bread, fruit etc, are good choices. For diarrea give 1/4 - 1/2 cup after each loose stool.
Combine pudding mix and sugar together in a small pan and gradually add milk. Bring to a boil over medium heat, stirring constantly. Remove from heat and add butter, rice, coconut and vanilla. Lastly add egg yolks and cool to lukewarm. Beat egg whites to stiff peaks and fold into cooled pudding. Pour into casserole dish and bake at 350° for 50 minutes.
Trim fat from chops. Place chops in resealable plastic bag set in a shallow dish. For marinade: In small bowl, combine honey, lemon peel, lemon juice, mint, oil, salt and cayenne pepper. Pour over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4-24 hours, turning bag occasionally. Drain chops, discarding marinade. For a charcoal grill, place chops on the grill rack directly over medium coals. Grill, uncovered, for 11-13 minutes or until chops are slightly pink in center and juices run clear, turning once halfway through grilling. For a gas grill, preheat grill, reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.
Trim the broccoli into florets. Bring a large saucepan of water to the boil and boil the broccoli for 3-4 minutes. Drain and keep the broccoli warm. Fry the garlic for 2 minutes, then add the broccoli and soy sauce. Turn to coat the broccoli evenly. Warm through and then serve.
Cook ground round in a skillet until browned, stirring to crumble meat. Drain, reserving 3 tbsp drippings. Set meat and drippings aside. Cook sausage in skillet until browned, stirring to crumble meat -- if in casings, remove casings. Drain, set aside. Combine ground round, reserved drippings, tomatoes, and next 9 ingredients in a Dutch oven. Cook, uncovered, over medium-low heat 2 hours. Remove and discard bay leaves. Cut eggplant into 1/4 inch slices. Saute eggplant in olive oil in a large skillet over medium-high heat until almost tender; drain. Spread 1 1/2 cups tomato mixture in a 13x9x2 inch baking dish. Layer half each of eggplant slices, shredded mozzarella cheese, grated parmesan cheese, reserved sausage, and tomato mixture. Repeat layers. Top with mozzarella cheese strips. Bake at 350 degrees for 45 minutes or until lightly browned and thoroughly heated.
Add armagnac and prunes to a cold pan. Set over medium flame and heat until armagnac begins to bubble. CAREFULLY tip the pan AWAY from you until the alcohol catches flame. (If you have an electric stove, use a long match.) Turn off the heat and allow the alcohol to burn off. Tie the pork shoulder with butcher's twine, using 4-6 loops. Heat 2 tbsp oil in a saute pan. Sprinkle meat liberally with salt and pepper, and massage into surface. When oil is shimmering, put roast in pan. Brown meat on all sides, until well-browned. Remove meat to a dish and set aside. Pour out fat. Add 1 tbsp fresh oil to pan. When hot, add onions. Sprinkle with a pinch of salt and pepper. When nicely browned, add white wine, armagnac, chicken broth, chili flakes, honey and tomato paste. Stir together. Add sage. Return pork to the pan. Pour over the plumped prunes and their armagnac. Bring to a boil, cover tightly, and move to a 325F oven for 2 to 2 1/2 hours. Carefully remove pork to a cutting board. Set pan over medium heat and reduce slightly. Remove string from roast. Allow roast to rest 10-15 minutes, then carve 1/4-1/2" thick slices. Add parsley to sauce and pour over sliced pork.
Put the pork into a roasting pan with 1 cup water, white wine, vinegar, bayleaves, lemon zest, salt and pepper. Bake in a moderate oven. Baste from time to time until the pork is tender. Take from the pan, thicken the sauce with a flour and water paste, add the madeira and strain. Slice the pork and serve with the sauce poured over it. Tom make a crisp crust, remove the pork from the pan when it is tender and leave to get cold. Brush the top with beaten egg yolk, coat with breadcrumbs, moisten with gravy and return to the oven. Continue roasting and basting until you have a crust half an inch thick.
Melt 3 tbsp of the butter in a large nonstick skillet over medium-low heat; add shallots. Cook, stiffing frequently, 25 to 30 minutes, or until golden and tender. Heat oven to 375°F; grease a 3-quart casserole with remaining 1 tbsp of the butter. Thinly slice peeled potatoes. Place potatoes in a large bowl with shallots, thyme, salt and pepper and toss to coat. Place potatoes in casserole. Heat cream in small saucepan until it just comes to a simmer. Pour hot cream over potato mixture. Bake 30 minutes. Sprinkle cheese over top and bake 20 more minutes or until potatoes are fork tender and top of casserole is brown and crusty.
In a large saucepan or skillet, cook meat until no longer pink; drain. Add onion, celery and green pepper; cook for 5 minutes or until vegetables are crisp-tender. Add worcestershire sauce, salt, if desired, basil and pepper. Stir in noodles, beans, tomatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally.
Brown and drain beef, onions and mushrooms in skillet. Add soup and simmer 15 minutes. Season as desired. Pour in sour cream. Reheat before serving over egg noodles.
In large pot, combine all ingredients EXCEPT the wine. Simmer, covered, for about 1 hour. Add the wine, bring to a near boil, and turn off the heat. Strain the liquid through the strainer into another large bowl or pitcher. From the leftover fruit mixture, take one cinnamon stick and a few almonds and put them into each wine bottle. Use the funnel to pour liquid back into wine bottles.
Cook egg noodles per package directions. Preheat oven to 350°F. In a large skillet over medium-high heat, brown beef until meat is no longer pink, about 5 minutes. Add oil if needed. Add tomato sauce, tomatoes, salt and pepper and simmer 5 minutes. With an electric mixer, beat together sour cream, cream cheese, and cottage cheese in a medium bowl. Fold in onions and bell pepper and mix well. In 9 x 13-inch baking dish lightly coated with cooking spray, add half of the noodles, half the cheese mixture and half the meat mixture in layers. Repeat layers, ending with meat. Top with cheddar cheese. Cover and bake 30 minutes. Uncover and bake until bubbly, about 15 minutes longer. Let stand 5 to 10 minutes before serving.
Saute celery and onions till tender. In slow cooker, add water, oxtail, potatoes, carrots, peppercorns, bay leaves, celery, onion, and salt. If using regular barley, add at this time too. Cover and simmer for 8- 10 hours, until meat is tender, potatoes and carrots are cooked, and barley is tender. When meat is tender, take meat off bones and return to broth. Bring broth to boil and add quick-cooking barley and tomatoes. Cover and cook for 15 minutes or until barley is tender. Note: Beef shanks, neck or other bones with meat remaining on them may be used in place of oxtail.
Combine flour, baking powder, salt and sugar in a bowl. Add milk to flour mixture and mix just until moistened; a few lump are ok. (Don't over-beat or pancakes will be tough.). Heat a nonstick griddle or frying pan over medium high heat/flame until a few drops of water drizzled onto it form beads and bounce around. Pour 1/2 tablespoon of oil (I use canola) onto the griddle and heat until hot. Pour batter onto the griddle to form circles about 4 inches in diameter. Cook for a minute or 2 on one side. When bubbles appear on the surface, flip over with a spatula. Cook on the other side for another 1 or 2 minutes. Variations: Try adding a handful of fresh blueberries, about 1 teaspoon of cocoa powder, chopped peaches, pears, or apples, raisins, walnuts, pecans or carob chips. A dash of cinnamon in the batter is nice, too.
Make brownies according to directions using the water, oil and egg specified in the ingredients list; and let cool completely. Once cooled poke repeated with fork, then drizzle liqueur over the top. Mix up box of chocolate mousse mix according to directions. Using icecream scoop, scoop 1/2 brownie pan into the bottom of a large trifle dish in a random pattern. Pipe or scoop 1/2 the mousse over the brownies. Pipe or scoop 3/4 cup of the ready-made cheesecake over the mousse. Pipe or scoop 1/2 of the Cool Whip over the cheesecake. Sprinkle 1/2 of the Heath Bar over the top. Repeat all again ending up with the Heath Bar pieces on top. Serve immediately or refrigerate until ready to serve.
In a big pot, heat the oil over medium heat; saute the onion, jalapenos, and garlic until soft, about 3 minutes. Decrease heat to low; stir in the milk, cumin, paprika, and cayenne; once the milk is warm, add in the tomatoes, Monterey Jack, and Velveeta; stir until the mixture is smooth and creamy. Stir in the spinach and cook a few minutes more. Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.
Cook pasta 20 min,in boiling water drain. cook and crumble Bacon, set aside. In a large pan over medium heat beat egg yolk's,. add milk, flour, and cheese. Wisk untill thick and creamy. Add bacon. Stir in pasta. Sprinkle Top with parsley and parmesan cheese. Serve right away.
Place the unsweetened chocolate and butter in the top of a double boiler over (not touching) barely simmering water, and heat, stirring often, until melted. Remove from over the water and let cool slightly. In a bowl, stir together the flour, cocoa powder, baking powder, and salt. In the bowl of a stand mixer, beat the eggs, sugar, and vanilla on medium speed until light in color and thick, about 3 minutes. Beat in the melted chocolate mixture on low speed until blended. Beat in the dry ingredients until incorporated. Mix in the chocolate chips. Cover the bowl and refrigerate the dough for about 2 hours. Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper. Sift the powdered sugar into a small bowl. Roll rounded tablespoonfuls of the dough between your palms into balls, then roll in the powdered sugar. Space the balls about 3 inches apart on the prepared sheets, pressing them down onto the sheet and flattening them slightly. Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel firm, 13-17 minutes. Let the cookies cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.
In a cocktail shaker, muddle cranberries with the back of a spoon. Fill the shaker with ice and add the vodka and amaretto. Shake sharply and stran into a Martini glass.
Mix equal parts of all ingredients in a glass. Enjoy! ;). Might also work in larger portions on ice.
Preheat oven to 375. Spray 9 X 13 glass casserole dish with nonstick spray. Saute mushrooms in olive oil until they are softened but not completely cooked, about 5 minutes. Drain mushrooms if there is liquid in the pan, then spread evenly over bottom of casserole dish. Crumble feta over mushrooms. Beat eggs with cream, salt and pepper. Pour over mushrooms, then stir gently with a fork so that mushrooms and cheese are evenly distributed in the egg mixture. Bake 45 minutes, or until eggs are set and top is starting to brown.
Preheat oven to 350°F. Unroll crescent dough and separate into 8 rectangles. Seal seams. Divide sauce, cheese, and pepperoni among the 8 pieces. Fold over and pinch edges together. Place seam side down on greased baking sheet. Bake for 15 minutes or until golden brown.
Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside. In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy. In a separate bowl, sift together the dry ingredients. In a third bowl, beat the eggs with the rum. Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts. Fold in flour mixture; do not overbeat. Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer. Remove cake from pan when cool.
To prepare dressing, place first 11 ingredients in a blender or food processor, process until smooth. Chill. To prepare salad, combine lettuce and watercress in a large bowl. Place 2 cups lettuce mixture on each of 4 plates. Arrange 6 Tbs chicken, 4 tomato wedges, 2 egg wedges, 2 Tbs avocado, and 1 Tbs cheese over each serving. Serve each salad with 1/4 cup dressing.
Cook the eggs in a pan with a quick spray of olive oil. I break the yolks and run a knife through them and cook until just set then cut into small strips. Fry rice until browned, add stock and cook until moisture is absorbed and rice is tender. Add shallots, then egg and bacon pieces, cooked prawns and heat through. Add lemon juice (if using prawns) and soy sauce to taste.
Mix together first three ingredients pour over chicken and marinate in the fridge for three hours. Bake at 350°F for about 1 1/2 hours or until done. Time is an estimate.