HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take everything you need out of the fridge to bring to room temperature. Preheat the oven to 180°C Butter and line a 23cm springform tin with baking parchment. Melt the dark chocolate and butter and set aside to cool slightly. Beat the eggs, sugar and vanilla together until thick, pale and fluffy - about 7 minutes. They should have at least doubled in volume, even tripled. Gently fold the flour and espresso powder, taking care not to lose the air you have created, and finally add the melted chocolate and butter, folding gently again. Pour into the prepared tin and cook for 35-40 minutes, by which time the top of the cake should be firm, and the underneath a bit gooey. Let the cake to cool completely on a wire rack before releasing from the tin. For the cream, melt the white chocolate, and let it cool. Fold in the cream and espresso powder, whipping the latte cream together to thicken it a little. Sit the sprung cake on a plate, fill the middle sunken crater with the latte cream and dust with a little cocoa powder.
Melt butter in a medium saucepan; add in onions, garlic and dried thyme and saute for about 3 minutes or until softened. Add in sliced mushrooms and cook until until they release their moisture. Add in shrimp and cook until the shrimp is no longer pink; remove only the shrimp to a bowl (leave the onion/mushroom mixture in the saucepan). Reduce heat to medium-low and add in flour; whisk for 1 minute (you might need to add in a couple tablespoons more butter). Slowly add in broth, wine (if using) and whipping cream; cook over medium-low heat stirring or whisking constantly until bubbly and thickened (about 5 minutes). Season with seasoned salt or white salt, black pepper and hot sauce or cayenne (if using) to taste. Add the shrimp back into the sauce and then mix in the Parmesan cheese; simmer for 5 minutes over low heat. Serve over cooked pasta.
Heat a large nonstick skillet over a medium heat. Lightly oil the skillet and place a tortilla and lightly heat and lightly brush some of the hoisin sauce on the tortilla. Place a hand full in mixture and spread over the tortilla. Place another tortilla on top. Browning one side and turn over and brown other side. Slice and serve hot.
Place neck bones and water in pressure cooker and after it starts steaming, cook for 30 minutes. This cooking method is used to remove fat from the neck bones. You can also boil the neck bones in a pot for 90 minutes. Remove the liquid from the neck bones in the cooker; replace liquid with the spaghetti sauce. Bring to a simmer stirring often, so the neck bones or sauce won't stick to the bottom. Simmer for about 15 minutes to heat up the sauce. Serve with cooked pasta sprinkled with cheese. NOTE: If you serve this to your guests, warn them before hand that this dish is so good it'll curl their toes and make them speechless for a while. I felt like I was in heaven while eating it. LOL. TIP: Put the stock from cooking the neck bones in the refrigerator. The next day, remove the solid fat from the top and use it to make soup, Jambalaya, or Dirty Rice.
DO NOT use quick cooking or instant rice. Combine broth, chicken (cut into bite size pieces), water, celery, carrots, rice and enclosed seasoning packet, onion, pepper and parsley flakes in a 4 to 7 quart Crock Pot slow cooker; mix well. Cover; cook on LOW for 6 to 7 hours, or on HIGH 4 to 5 hours, or until chicken is tender. Stir in vinegar, if desired.
Combine all ingredients and bake in a greased 8 x 8-inch pan at 350° for 22-25 minutes. Cut as soon as removed from oven. Remove from pan when cool.
Cream margarine with honey and Splenda sugar substitute. Add egg, vanilla and applesauce. Mix well. Add flour, baking soda and cinnamon. Mix well. Stir in oatmeal. Peel and chop 2 apples. Add to mixture. Drop by teaspoonful onto cookie sheet. Bake in 350 degree oven for 8-10 minutes.
Saute beef, onion, celery and garlic in a large pan until well done, strain off fat. Boil potatoes until fork tender, drain and mash with butter. Blanch carrots and add to beef mixture. Make a gravy in a small sauce pan with beef base and water, whisk in enough flour to thicken, about 2 tablespoons. When gravy comes to a boil, add to beef carrot mixture, reduce heat and simmer for 5 minutes. Spoon mixture into a 2 quart casserole dish. Spoon potatoes on top. Bake for 20 minutes at 350 degrees. Top with cheese and let set until cheese melts about 5 minutes.
Place oil and chopped garlic in a large skillet, over medium heat. Add zucchini and onion, cooking until onion is tender. Add corn and tomatoes. Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally. When mixture is well heated, add cheese, mix and serve.
Whisk cranberry sauce until smooth. Whisk in juices, cover, and chill. Keep this mixer in the refrigerator. To serve, spoon 6 Tablespoons of mixer into a tall glass. Slowly stir in 1 can of Fresca.
Fill a tall glass with ice. Add cognac& apple juice. Float cherry brandy on top. Garnish with a crisp apple"wheel".
Place shrimp in a large bowl. Stir in garlic, red onion and cilantro. Mix in Clamato, ketchup, lime juice, minced serrano and horseradish. Season with salt. Cover and refrigerate 2-3 hours. Stir in avocado when ready to serve so it doesn't get too mushy.
Heat oven to 375°F Combine all French toast topping ingredients in medium bowl; set aside,. Combine 1 cup milk, melted butter, 1 egg and maple flavoring in another medium bowl. Combine all remaining muffin ingredients in large bowl. Stir milk mixture into flour mixture just until mixed. Spoon batter into greased 12-cup muffin pan. Spoon French toast topping evenly over batter; press down slightly. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately brush muffins with maple-flavored syrup. Combine sugar and cinnamon in small bowl. Sprinkle over glazed muffins. Cool 5 minutes; remove from pan. Serve warm. tip: Serve these muffins warm with maple-flavored butter. Combine 1/2 cup butter, softened, with 2 tablespoons firmly packed brown sugar and Va teaspoon maple flavoring in small bowl. Beat at medium speed until creamy. Store covered in refrigerator up to 3 weeks.
Combine water, yeast, oil and sugar or honey; let rest for 15 minutes. Add salt, egg, and flour to yeast mixture and mix well. Roll out 3/4 inch thick and cut into 10-12 rounds. Place rolls on cookie sheet sprayed with nonstick cooking spray. Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.
Cook bacon until crisp. Remove with slotted spoon and drain on paper towels. In small-size slow-cooker stoneware, combine cream cheese, sour cream, mayo, horseradish, green onion, garlic, cheddar, pepper and bacon bits. Stir well. Cover, cook 1 hour on high setting, stir, cover and cook on high 30 minutes. Serve or hold on low setting. Use as a dip or try it over baked potatoes.
In a greased 9X13 casserole dish, alternate layers of bread, sausage, and cheese. Beat eggs, then add milk, salt, and mustard. Pour over meat and cheese mixture. Refrigerate overnight. Mix soup and milk together in a pourable cup. Cover and refrigerate overnight. Next morning, pour the soup and milk mixture over all, bake 300*F 1-1/2 hours until set.
Combine everything except chips and cheese in crockpot. Cook on low for 8 hours. Before serving, remove chicken and cut into bite size pieces. Put chips in bowls, top with soup and sprinkle with cheese. (But it is also good straight.). Make a double batch. You'll want it.
Combine marmalade, lime juice, pineapple, soy sauce, mustard, ginger, cayenne, garlic and sugar in a gallon size zip lock bag. Cut chicken into serving size pieces and add to the sauce. Refrigerate overnight or freeze. To thaw, place in fridge overnight. Empty contents of bag into your crockpot and cook on low for 6-8 hours or high for 4-6 hours. You can also bake this in a 350 degree oven for 25-30 minutes or until juices run clear. If the sauce is too runny when cooked in a crockpot, mix 2 teaspoons cornstarch and 2 tablespoons of water and stir into the sauce. Cook on high until thickened.
Place the garbanzo beans, bacon and onion in a stockpot. Cover with two inches of water. Bring to a boil, turn heat down and simmer until the garbanzo beans are just starting to get tender (about 1 to 1 1/2 hours). Add pork chunks and linquica chunks to the pot. Add more water to cover the contents to about 1 inch above. Stir, cover the pot and simmer until the meat is done (1 to 1 1/2 hours). Add more water during cooking, if necessary) to keep it about 1 inch above contents. Add salt and pepper to taste. Add the rice to the pot with 2 more cups of water and stir. Place the cabbage on top, sprinkle with Tabasco sauce, cover and simmer for 30 minutes. Let sit off heat for 20 minutes before serving. Serve with a bottle of Tabasco sauce and a bowl of olive oil on the table. A loaf of good crusty French bread and a nice red wine makes an unforgettable meal.
Trim fat from steak. Cut meat into serving size portions. In a skillet brown meat in hot oil. Slice onion and place in bottom of 4 quart crock pot. Place browned meat atop onion. In a bowl combine remaining ingredients; pour over meat. Cook on high heat setting for 5 hours. Serve over rice with steamed broccoli side dish.
Preheat oven as directed on biscuit packaging. Roll each biscuit into a "snake"; then tie in a basic knot. Place rolls in baking pan or dish (the dish needs to have a rim so the butter sauce doesn't spill in the oven). Combine melted butter with seasonings, brush or spoon half of mixture over rolls. Bake according to biscuit package directions. Brush/spoon remaining butter sauce over baked rolls. Serve immediately.
Mix well the crust ingredients, and spread in bottom of a spring form pan. With a mixer, mix the eggs, sour cream and vanilla. Blend 1 minute. Add the cream cheese, sugar, and butter. Mix well. Pour in pan on top of crust. Bake at 325°F for 45 minutes to 1 hour. Immediately turn off the oven and broil the top until golden brown-Watch carefully as it burns easily. I like to top mine with cherry or blueberry topping, such as Comstock's.
Preheat oven to 350&deg;F Butter and flour a 12-cup Bundt pan; set aside. Place brownie mix, pudding mix, beaten eggs, melted butter, and sour cream in a large bowl; stir with a wooden spoon until smooth, then pour into (greased and floured) prepared pan. Bake for 45 minutes or until a toothpick or cake tester comes out with a few moist crumbs attached. Cool the pan on a wire rack for 30 minutes; then unmold the cake, invert it, and cool completely on a wire rack. Serve immediately, or cover in plastic wrap and store at room temperature. The cake will stay fresh for up to 4 days. It can also be tightly wrapped in wax paper, sealed in plastic wrap, and frozen for up to 2 months; allow the cake to thaw at room temperature before serving.
Cover cookie sheets with plastic wrap and lay all chopped fruit on top in a single layer. Freeze until firm and icy, about 2 hours. Place one type of fruit in a food processor and process until grainy. Add orange juice and sugar to taste and process until smooth. Return to freezer until ready to serve, repeat with remaining fruit pieces. Arrange in chilled bowls and serve immediately.
Preheat oven 180°C and line muffin pans with paper cases or grease them. Beat softened butter and sugar until creamy. Beat in eggs, yoghurt and milk, and vanilla. Fold in chocolate chips. Combine dry ingredients and fold into wet mixture, do not overmix. Mix together the sugar and coconut for the topping, place batter in prepared pans and sprinkle with topping mixture. Bake for 20-25 minutes or until skewer inserted in center comes out clean.
Cut potatoes into wedges. Melt margarine. Stir in herbs and salt. Add potatoes and stir to coat. Cover and cook 8-10 min in microwave or until soft.
Combine all ingredients in a large bowl. Pour cake batter into a well greased Bundt pan. Bake in a preheated 350 oven for 45 minutes or until a tester comes out clean. Cool for 25 minutes in the pan before turning out onto a rack to cool completely. Wonderful served with vanilla icecream or whipped cream.
Dice the chicken into 1/2" cubes. Heat the oil, fry the garlic for 1 minute. Add curry paste and fry for 2 minutes. Add the rest of the ingredients as well as 2 cups of water. Bring to the boil, then simmer for 1 hour (if using pork, simmer 1 1/2 hour). Serve with steamed rice (jasmine or basmati).
Place white chocolate wafers and peanut butter in a large, microwave-safe glass bowl. Microwave at 50% power for 2-3 minutes. Stir and microwave for an additional 2-3 minutes until completely melted. The time required will depend on your microwave. Line a large baking sheet with parchment paper. Spread the white chocolate-peanut butter mixture evenly on the lined baking sheet. Melt the chocolate chips in a small bowl in the microwave. This should take less than a minute at 50% power. Drop spoonfuls of melted chocolate randomly on the white chocolate mixture. Use a skewer or the tip of a knife to swirl the chocolate. Cool, break into bite size pieces or use a bench knife to cut into small squares.
Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add chopped onion and saute for 3 minutes. Stir in flour, salt and pepper. Gradually add milk, stirring with a whisk until well blended. Bring mixture to a simmer and cook for 1 minute or until slightly thick, stirring constantly. Remove skillet from heat and stir in the cooked rice, feta cheese, egg, egg whites and spinach. Pour mixture into a 9 inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie. Bake for 35 minutes or until set. Broil for 2 minutes or until pie is golden brown.
Mix cookie crumbs and margarine together and press in bottom of 13x9 cake pan. Bake at 350 for 8-10 minutes. Cool. Mix ice cream and pudding mix together well. Pour over cooled crust. Spread cool whip over top. Sprinkle with crushed candy bars. Refrigerate at least 1 hour or until ready to serve. May also be frozen but set out at room temp for about 15 minutes before cutting into squares.
Place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain. Heat wok or large non-stick frying pan; stir-fry chicken, garlic, ginger and chilli, in batches, until chicken is browned. Return chicken mixture to wok with sugar, sauces and juice; stir-fry until sauce thickens slightly. Add noodles, onion and sprouts to wok; stir-fry until hot. Serve phad thai sprinkled with coriander.
Add 2-1/2 cups water to Dutch oven. Sprinkle gelatin over water and allow gelatin to soften for 5 minutes. Set a oven rack to the middle of oven and pre-heat oven to 300-degrees. Prepare the scallions by separating the white and green parts. Slice the green parts thinly on a bias, and smash the white part. Peeled the ginger, cut in half lengthwise, and crushed. Peel the garlic and smash. Set Dutch oven over medium-high burner and heat for 2 to 3 minutes until the gelatin has melted. Add sherry, soy sauce, hoisin, molasses, scallion whites, ginger, garlic, five-spice powder, and pepper flakes. Then add beef, stir, and bring up to simmer. Remove Dutch oven from heat. Cover tightly with heavy-duty aluminum foil, then top with the lid. Put in pre-heated oven and cook until beef becomes tender; 2 hours. Stir halfway through cooking time. Use a slotted spoon to remove beef to a cutting board. Strain sauce through fine-mesh strainer into a fat separator. Use paper towels to wipe out Dutch oven. Allow liquid to settle for 5 minutes, then return defatted juices to now-empty pot. Reduce liquid over medium-high burner, stirring occasionally, until reduced to 1 cup; 20 to 25 minutes; stirring constantly. Meanwhile while the sauce reduces, break beef into 1 1/2-inch pieces using two forks. In a small bowl, add cornstarch and 1 tablespoon water and whisk together until combined. Turn down burner to medium-low, re-whisk cornstarch, add into pot and cook for 1 minutes. Add beef back to pot, stir to cover beef. Cover and allow to cook for 5 minutes, stirring occasionally, until beef is hot. Serve sprinkled with scallion greens.
Put cut up chicken in zip lock bag. Mix marinade ingredients together in small bowl and pour over chicken. Refrigerate for a few hours (if you have time, 3-5 hours -- if you don't do just 1 hour). When ready, pour bag into crockpot and cook on low for 8 hours, stir a few times if possible.
Soften cream cheese Mix in the powdered Ranch dressing Add the pimentos, black olives and the jalapenos. Spread evenly over the flour tortillas using a rubber spatula. Roll tightly. Cover and chill for about one hour. Slice into pinwheels.
First make the cake: Preheat oven to 350. Mix together flour, sugar, and baking powder very well in large bowl. Melt butter, add into mixture. Add yogurt into the mixture, mix well. Add eggs, mix well again. Beat mixture for 2 minutes til there are no lumps. Pour into 9 X 13 inch baking pan brushed with very little oil. Bake in middle rack of oven for 45 minutes. While the cake bakes, prepare the syrup: Mix 3 cups sugar & one cup water in a pot, put on stove on high heat. Add in vanilla and cinnamon stick. Stir well. Squeeze half lemon into mixture, drop the lemon itself in there after squeezing. Mix well, let boil for 1 minute, remove from heat. After cake is a golden color (after about 45 mins), remove from oven, and let cool for about 5 minutes. Pour syrup onto the whole cake, let cool. Cut into as many pieces as you like. Enjoy!
Combine Flour, Baking Powder, and Soy Milk in a bowl and whisk until well mixed. In a blender, combine Bananas and already mixed other Ingredients. Mix until smooth (no banana chunks remaining). Cook over medium heat in a non stick pan (no oil needed if the pan is non-stick) as you would normal pancakes. I recommend using actual maple syrup, or agave nectar (my favourite) and no margarine for a whole food, ultra healthy vegan breakfast.
Melt butter in milk, then stir in condensed milk. Mix well. Stir in sugar very slowly. Boil at medium heat until thick and light brown, stirring all the time. This takes about an hour. Add vanilla essence and beat until thick. Grease baking tray with butter and pour mixture in to set. Set in fridge until hard then cut into small pieces. This takes lots of patience but is well worth it when it turns out!
In a large soup pot melt butter over medium-high heat. Add in garlic; cook stirring for about 2 minutes. Add in flour then stir until smooth (about 1 minute). Gradually add milk and half and half stirring constantly until thickened and smooth. Add potatoes and onions; bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Delicious!
Heat oil in a large skillet and cook almonds until lightly toasted. Add onions and green pepper; cook until soft. Add orange juice, cinnamon sticks, cloves, and spices and bring to a boil Quickly stir in couscous and raisins, then cover and turn off heat. Let stand 5 minutes, or until liquid is absorbed completely. Fluff with a fork before serving. Sprinkle each portion with the green onions.
Bring chicken broth to boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from the heat. Let stand 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn, optional tomatoes and beans; toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and sprinkle feta cheese on top. Serve at once or refrigerate until ready to serve.
Sift flour into a bowl. Blend in sugar & salt. Add enough beer to make a smooth pliable dough. Using floured fingers press out onto a lightly floured surface and spread with pesto. Roll up like a swiss roll and place in a greased 10 x 20cm loaf tin. Brush lightly with milk & sprinkle with sesame seeds. Bake at 220 C for 30-40 mins or until hollow when tapped.
In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla. Pour over the dry mixture in the bowl, stirring and tossing till everything is very well combined; a spoonula or large stirring spoon work well here. Spread granola on a couple of large lightly greased baking sheets; a half-sheet pan is ideal. Bake in a preheated 250°F oven for 2 hours, stirring the mixture with a heatproof spatula, spoonula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. When the granola is a light golden brown, remove it from the oven and cool completely on the pans. Transfer the granola to a large bowl, and mix in the raisins and any additional dried fruit desired-dates, figs, currants, cranberries, cherries, apricots, blueberries, etc. Store in a tightly closed container at room temperature for several weeks; freeze for extended storage.
Add all ingredients to your cake mix ingredients and prepare as indicated on the box. Cakes may need a few extra minutes of baking time because there is more batter than the original cake mix.
Cut each thigh in half or thirds. In a large pot,mix above ingredients well, add chicken. Bring to a boil and lower to simmer. Cook slowly until chicken is tender.
Heat oven to 325 and place potatoes that have been peeled and cut lenghtwise into thick wedges in a roasting pan. Combine remainder of ingredients and pour over potatoes. Bake for approximately 1 1/2 to 2 hours or until done. Serve with chicken breast souvlaki, greek salad, pita and tsatziki dip. Very good!
Heat the oven to 320°F Wrap the garlic in foil, put on a baking tray and cook for 40 minutes until the cloves are very soft. Remove from the oven and allow to cool. Squeeze the garlic puree out of each clove into a food processor. Add the butterbeans, olive oil, lemon juice, and harissa. Blend until almost smooth, then remove the blade and stir in the coriander and mint. Transfer to a small dish, drizzle with a little additional olive oil and serve with roasted peppers, char-grilled eggplant, feta cheese, warm flat-bread, sliced into 6 pieces per flatbread, and marinated olives.
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy. Add the egg yolks and mix well. In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt. Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month. Preheat the oven to 350F. Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 13 inch baking pan or a 10 inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly. With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake until light golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners sugar. Cool on a wire rack, then cut in the pan with a serrated knife.
Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer. Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.). Preheat oven to 375°F Bake potatoes uncovered until heated through and golden brown, about 45 minutes.