HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat the eggs with the sugar until the mixture is pale yellow; this will take several minutes. Incorporate the flour thoroughly and then add the melted butter. Add the almond extract. Take off two, 1 cup portions of the batter so that you now have three thirds. In other words, divide the batter into 3 equal portions which should be approximately 1 cup each. To one portion, add a few drops of red food coloring. To the second portion, add a few drops of green food coloring. One portion will remain yellow. Pour each portion of batter into it's own greased and floured 11 X 7 inch baking pan. You will have one with green, one with pink and one with yellow batter. Bake these in a 350 degree F. oven for 12 minutes, or until the cake starts to pull away from the sides of the pan. Remove the cakes from the oven and cool to room temperature. Turn the red cake onto a cutting board and spread half the jam (1/4 cup) on top. Place the yellow layer of cake on top of the jam coated pink cake and spread the other 1/4 cup of jam on top of that yellow layer. Finally place the green layer on top of the yellow layer. Melt 3 oz. of the chocolate with 1/2 tablespoon oil in the microwave for about 30 to 60 seconds and stir to combine. Spread on top of the green cake layer and refrigerate until firm. Now melt the remaining chocolate and oil the same way and spread on the red cake layer which you've placed side up toward you. The cake has the green side coated with chocolate facing down. Refrigerate until firm. Cut into 1 inch squares and serve. * You can keep the ends that you trimmed off of the four outer sides before cutting the cake into squares.
In a large bowl, toss apples and pears with lemon juice. Add celery, cream, mayo, and salt; toss to coat. If not serving right away, cover and refrigerate up to 6 hours. To serve, gently stir bananas into fruit mixture. Arrange lettuce leaves on a large platter or line a pretty bowl. Spoon salad onto lettuce and sprinkle with nuts. If desired, place one lettuce leaf on each individual plate and spoon salad onto lettuce leaf and garnish with nuts.
Preheat the oven to 425 degrees. Toss the broccoli florets on a baking sheet with a drizzle of olive oil and a hefty sprinkling of kosher salt. Roast for 20 minutes. While the broccoli is roasting, prepare the vinaigrette. Heat 1/4 cup of olive oil in a small skillet over medium heat until quite warm (about 2 minutes). Stir in the minced garlic and the smoked paprika and remove the pan from the heat. Let stand 10 minutes. Put the sherry vinegar and a pinch of salt in a small bowl. Slowly whisk in the paprika oil. Try to leave most of the solids (paprika and garlic) in the skillet, if possible. After 20 minutes, remove the broccoli from the oven and toss the almonds on top. Drizzle with a few tablespoons of the vinaigrette, toss, and serve immediately.
Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth. Heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce. COOK'S NOTE: To make homemade pesto sauce, combine 3 cups chopped fresh basil, 1/2 cup baby spinach, 5 cloves of minced garlic, 1/2 cup of pine nuts, and 1/2 cup of Parmesan cheese in a blender or food processor. Slowly add 1/2 cup olive oil while blending. Continue blending until desired consistency is reached; add fresh ground black pepper to taste.
Chop the chicken into small (1") chunks. Dust with flour. Heat 2 tbsp. oil in a large skillet; when very hot, add chicken chunks. You may have to do this in several batches. Sprinkle S& P on the chicken, and set it aside. After chicken is done, add remaining oil; when that is hot, add garlic and cayenne. Saute this mixture for two minutes, stirring frequently. Add the ketchup to the garlic/cayenne mixture; bring it to a boil, and simmer for about five minutes. Return chicken to the pan and mix to cover the chicken with the sauce. Serve over white rice.
Wash the chicken legs and cut them into pieces. Cut the brown onion into bite-size pieces. Heat the wok then add 3 T oil. Stir-fry the brown onion until fragrant. Add the pieces of chicken and stir to mix. Add the carrots, the ketchup, the salt, the sugar and the 1/2 c water and bring them to a boil. Turn the heat to low and cover. Cook 20 minutes, or until the liquid is reduced to 1/2 cup. Add cornstarch and 1 T water to thicken, stir. Transfer to aserving plate and serve. Noter from the book:. When cooking the chicken, stir occasionally to prevent it from burning. If the liquid in the chicken mixture has not reduced to 1/2 c after 20 minutes of cooking, turn the heat to high; stir and cook until the liquid is reduced to 1/2 c.
Cake: Preheat oven to 350°F. Spray a 9x13 glass pan with nonstick spray. Combine flour, granulated sugar and baking soda in mixing bowl. In a small saucepan, heat 1 cup butter, 5 tablespoons cocoa and 1 cup cola beverage to boiling. (whisk together as it melts). Pour over the flour mixture and mix thoroughly. I just use a whisk for this because it comes together so easily. Add buttermilk, eggs and vanilla. Mix well. Pour into prepared 9x13 pan. Bake for 40 minutes. During last 10 minutes of baking prepare frosting. Prepare Second Frosting: Place 5 cups confectioners' sugar in a mixing bowl. In a small saucepan, combine 1/2 cup butter, 3 tablespoons cocoa powder and 9 tablespoons cola beverage. Whisk together. Heat to boiling. Remove from heat, stir in 1 teaspoon vanilla. Pour over 4 cups confectioners' sugar. Mix well with a whisk. Assembly: Remove cake from oven. Immediately frost with marshmallow cream. Go slow. This will prevent tearing the cake. As the fluff warms a bit it will spread easily. Slowly pour warm coco-cola frosting over marshmallow fluff. It's best to let this cake cool for about an hour before cutting into it.
Make the fruit salad: Combine the fresh fruits in a bowl with the sugar, lemon juice, lemon verbena and lemon balm. Cover and refrigerate. Make the Vanilla Pudding Custard, about 1 hour before serving: In a microwave safe 2-quart bowl, whisk together the pudding mix, milk, brandy, vanilla extract and scraped vanilla bean and seeds. Cook in the microwave on high heat for 6-8 minutes, whisking every two minutes, until thickened. Make the Whipped Cream: Whip the cream until soft peaks form; add the vanilla extract and sugar. Whip until stiff peaks form. Assemble the parfaits: Place a mini shortcake in the bottom of each individual dessert or parfait glass (I used mini trifle glasses). Ladle the warm vanilla pudding custard over the shortcakes. Spoon the fruit salad over, and top with whipped cream. Garnish tops of parfaits with fresh sprigs of lemon verbena, lemon balm, or fresh fruit.
Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Drain and keep warm. Meanwhile, heat the oil in a nonstick sauce pan over medium-low heat. Add the onion and garlic; cook until the onion is soft, about 5 minutes. Stir in roasted red peppers, mushrooms and basil and basil, cook about 1 minute, stir. Add the broth; simmer, uncovered, 10 minutes. Remove from heat and add half & half. Puree 1/2 the sauce, if desired, combine with remaining sauce. Pour over te pasta and toss to coat.
Wash and clean chicken. In a large bowl combine 2 cups buttermilk, sea salt and hot sauce. Stir well. Add chicken pieces to bowl, cover and refrigerate for 1 hour turning wings once in buttermilk. In a separate bowl combine egg, 1/2 cup buttermilk,and flour. Remove chicken from bowl and dip in batter. Season chicken with Zatarain, turmeric, white pepper, chicken bouillon and Accent. Pour cornflakes in separate bowl and dip chicken pieces in cornflakes,making sure to coat them evenly. In a medium cast iron skillet heat vegetable oil to 350°F Place chicken pieces in hot oil. Fry for about 15- 20 minutes covered, turning once. Remove chicken from pan, drain on paper towel and serve.
Just mix it all up in a pretty bowl and you're ready to go. To add some extra color and flavor, add a cup of chopped fresh tomato or halved cherry tomatoes.
Combine flour, baking powder and salt; set aside. In a mixing bowl, whip cream until soft peaks form; gradually fold in sugar. Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together each after addition and just until combined. Fold in egg whites. Spread into a greased and waxed paper lined 13x 9 inch baking dish. Bake at 350 degrees for 25-30 minutes until cake tests done and is very lightly browned. Cool on rack for 10 mins, then remove from pan and cool completely. With fork, break cake into 1-1/4" pieces; set aside. For ICING, mix sugar, cream, salt and sherry until smooth. If icing is too thin, add additional sugar, if it's too thick stir in more cream. To Frost. Spear each cake cube with a fork, hold over bowl of icing and spoon icing over cake, coating all sides. Excess icing will drip back into bowl. Dip frosted cubes into chopped peanuts. Place on a wire rack to set.
Preheat oven to 220°C. Cut savoury cream cheese into 12 wedges and then roll each into a log shape. Working with one piece of filo at a time (keep rest covered to prevent drying out) brush with butter and then place a cheese log on the short side and foll up into a cigar shape, folding in the edges to enclose the cheese. Brush with butter and place on a baking tray, proceed and make the other 11. Sprinkle with seeds of choice and bake at 220C to 8 to 10 minutes or until golden. Serve with a tomato salsa.
Cook noodles according to package directions; drain and keep warm. Saute mushrooms and onion in oil until tender. Stir in soup, milk, and Worcestershire sauce. Add meatballs. Cover; simmer 10-15 minutes or until meatballs are thawed and heated. Serve over noodles. Garnish with chopped parsley (I used dry Italian seasoning).
Preheat oven to 375' and spray a muffin pan with a cooking spray. Core and chop the pears into tiny bite size pieces and place into a bowl. Add cinnamon, sugar and lemon juice to the bowl of pears. Stir and set aside. In a small bowl, whisk together sour cream, egg, 1 teaspoons vanilla extract and milk. Set aside. In a large bowl, sift together flour, salt, baking soda and baking powder. Make a well in center of the flour mixture and pour in the sour cream mixture and the fruit mixture, by adding in, in small batches. Mix until barely blended. Do not over beat! Drop by Tablespoons into prepared muffin tins. Fill 3/4 full. Bake for 30 to 35 minutes. Remove from oven and cool 5 minutes in the pan. Remove muffins from the tin and let cool completey before glazing the muffins. While they are cooling you can go ahead and make the glaze. In a bowl mix together powered sugar, ginger,. vanilla extract and water. Add another tsp of water if the glaze is to think. Spread a thin layer of glaze over each cooled muffin.
Cake:Melt butter, cocoa, and water and bring to a rapid boil. Pour over sugar and flour mixture and mix with an electric mixer. Add buttermilk, eggs, soda and vanilla and mix well. Mixture will be very runny. Pour into 11x16 greased sheet cake pan. Bake 20 minutes at 400 degrees. Cake is done when it begins to pull away from the sides of the pan. Bake time will vary with different ovens. Leave cake in pan and cool before icing. Icing: Mix first 3 ingredients and bring to a rapid boil, remove from heat and add powdered sugar and vanilla. Beat with mixer until smooth. Stir in pecans by hand and spread on cooled cake.
Spear the chicken wings onto a skewer. Place in a bowl and add the remaining ingredients. Leave to marinate for at least 2 hours. When ready to cook, arrange the chicken wings onto a baking sheet and pour over some of the marinade. Broil for 15-20 minutes, basting occasionally and turning once, until the meat on the bone is opaque. If using a barbecue, cook over a low heat for 20-30 minutes and baste occasionally. Check they are cooked throughout before serving.
PREHEAT oven to 375°F Grease 9-inch-square baking pan. FOR CRUMB TOPPING:. COMBINE nuts, granulated sugar, brown sugar, flour, cinnamon and butter in medium bowl. Mix with fork until mixture resembles coarse crumbs. FOR CAKE:. Whisk together water and Coffee-mate in small bowl until smooth. Combine flour, granulated sugar, baking powder, salt, cinnamon and butter in large mixer bowl. Beat by hand or on low speed with an electric mixer until flour is coated with the butter. Stir egg into butter-flour mixture. Gradually stir in Coffee-mate mixture. Spoon half of batter into prepared pan. Sprinkle half of crumb topping over batter. Spoon remaining batter over crumb topping. Sprinkle with remaining crumb topping. Bake for 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack for 15 minutes before cutting. Best served warm.
Combine first 10 ingredients in a large bowl, and toss well. Sprinkle vinegar over each serving, if desired.
Season the meat all over with 2 teaspoons each of the salt and pepper. Dip the meat in the flour, then shake off any excess. In a large Dutch oven, melt 2 T of the butter in 2 T oil over medium-high ehat until very hot. Working in batches, brown the beef until golden all over, about 10 minutes. Transfer the meat to a paper towel-lined platter to drain. Add more oil, a tablespoon at a time, as needed, if the pat starts to dry up. Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan. Stir in the mushrooms, carrots, onion, and garlic. Cook until the vegetables have softened, about 7 minutes. Stir in the remaining 1/4 teaspoon each salt and black pepper. Stir in the tomato paste and cook for 1 minute. Transfer the vegetables to the platter with the meat. Pour the wine into the pan; simmer, scraping up any browned bits from the bottom of the pan, until the wine has reduced by half, 15-20 minutes. Return the meat and vegetables to the pan. Tie the thyme and rosemary together with kitchen string and drop the bundle into the pan. Bring the mixture to a boil. Immediately reduce to a simmer, cover, and cook until the meat is very tender, 2 to 2 1/2 hours.
Combine first 8 ingredients in a large bowl, mixing well. Combine the evaporated milk and the heavy cream in a small saucepan. Heat the milks to the scalding point. Add scalded milks to the other ingredients, mixing well. Grease several ramekins or small baking dishes and fill 3/4 full. Place the ramekins in a baking pan. Then pour about 2 inches of boiling water into the baking pan so that the ramekins are surrounded by the water. Bake 350 degrees for about 45- 60 minutes . Custard is done when a knife or toothpick inserted into the middle comes out clean. Top with desired whipped topping.
Finely chop the vegetables in a food processor. Break the sausage into small pieces if needed. Then put everything into the crockpot and heat on high for 3 hours. Stir to get the cheese blended in. When heated thoroughly, serve on top of tortilla chips.
Slice the leeks as you wish, I cut it 1 inch usually. Put the leeks and carrots in the saucepan and saute until they soften. Add 1,5 cup of water and the rice, sugar, salt and lemon juice. put the lid and let it simmer until the leeks are well cooked. let it cool befor you serve.
The day before serving pat the dry rub into every pore on the brisket and place in a large bag, or wrap tightly in plastic wrap, to marinate overnight. Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210°F. Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat. Maintain pit temperature between 180° and 220° and smoke 1 hour to 1 1/4 hours per pound. Every hour or so, if you have to use mop sauce you may do so. (The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes. Cut the fatty top section away from the top section and the second section. Slice both brisket sections across the grain. Serve the barbeque sauce on the side, not on the meat.
In a large skillet over medium heat cook the chopped bacon until crisp and browned; remove to a bowl or plate and set aside (do not drain the bacon fat). Add in onion; cook stirring until softened (about 4-5 minutes, adding in the garlic and chili flakes the last 2 minutes). Add in cabbage and broth or water and sugar; cook stirring until the cabbage wilts (about 12-15 minutes) season with salt and pepper towards the end of cooking. Stir in the cooked bacon.
Cut crust off bread and cut into cubes.( I don't cut the crust off.). Put half of the bread in bottom of greased 9x13 pan. Dot bread with half of the cream cheese. Repeat another layer. Mix the next 6 ingredients together. Pour over the bread and cream cheese. Bake 350 degrees for 40-50 minutes. For sauce: Put this in a very large pan because it grows! Cook on medium heat the first 5 ingredients and stir until it comes to a boil. Boil 5 minutes stirring constantly. Remove from heat and add almond flavoring. To serve: Dish up the bread casserole. Pour sauce over bread mixture. Top with whipped cream and sliced strawberries and bananas.
Pre-heat the oven to 140 degrees (fan oven). Cut oranges and grapefruit into segments. place in large ovenproof dish together with the mandarin slices. add the dried fruit in layers. pour over the orange juice cover with foil. bake for 30 minutes. serve warm with greek yoghurt.
Make white sauce- melt butter, blend in flour and cook for 2 minutes. Beat in milk and cream. Allow mixture to come to boil and thicken. Stir in cheese, peppers, sugar, tomatoes and salt. Stir in macaroni. Pour into shallow buttered baking dish and bake 400 for 25-30 minutes.
Combine all of the marinade ingredients together, mixing well. Cube the chicken into 1 inch pieces. Chop the zucchini into 1 inch pieces. Chop the red peppers into 1 inch pieces. Cut the white onions into quarters. Spray skewers (I use metal) with cooking spray. Alternate the chicken and veggies onto the skewers. *Make sure you don't crowd them together or else the chicken may not cook evenly*. Lay the finished skewers into a shallow baking dish (9 x 13 should work). Pour the marinade over the kabobs. Cover and refrigerate overnight. Spray cool grill with cooking spray, to prevent sticking. Preheat the grill (low to medium) and put the kabobs on, when heated up. Brush with marinade and cook, flipping occasionally, until browned and the juices of the chicken run clear - approximately 15-30 minutes, depending on the heat of your grill. *Be careful to not over-cook the chicken or else it will be dry. Also, make sure you grill the kabobs for a few minutes after your last application of the marinade. Discard unused marinade.*. Enjoy!
In a medium saucepan, melt the butter over medium-low to low heat. Add the garlic and cook for 30 seconds. Add the hot sauce, barbecue sauce, and chili powder and stir to combine. Add the chicken and cook the mixture uncovered over medium-low heat for five minutes, or until heated through. Spoon chicken onto bun bottoms; top with lettuce and blue cheese dressing. Top with bun tops.
Cook noodles according to directions on package. Drain in colander and rinse thoroughly under cold water. Place colander on a plate and refrigerate. Bring 2-3 cups water to boil. Cut broccoli florets into bite-size pieces. Peel and discard tough outer stems and cut remaining stems into chunks. Place prepared carrots and broccoli in bowl, cover with boiling water and let sit 2 minutes. Drain, rinse with cold water and set aside. Heat wok or skillet over medium-high. Add grapeseed oil, garlic and ginger and cook 1 minute. If anything starts to stick, add 1 tablespoon water. Add broccoli, carrots and snow peas, stir and cook 2-3 minutes. Add pineapple, 1 tablespoon vinegar, 1 tablespoon mirin, 1 tablespoon soy sauce and cook 1 minute longer. Remove vegetables from wok and set aside. Pour remaining tablespoon of vinegar, mirin and soy sauce into empty wok. Fold in chilled noodles until evenly coated and heated through. Drizzle with 1 tablespoon sesame oil. Transfer noodles to serving dish. Toss vegetables briefly in hot wok to reheat, drizzle with remaining tablespoon toasted sesame oil and spoon vegetables over noodles. Top with sesame seeds and serve.
Combine all the dressing ingredients, and toss over 2 cups peeled shredded carrots, just before serving. Note-- sometimes I make my carrots in long strips with a potato peeler, (looks like linguini) and also add equal amount of a zucchini cut the same way-- for a two veggie slaw.
Place everything in order in a bowl and mix. Butter one side of your bread and put on a medium hot griddle. Top with the amount of pimiento cheese spread you want. Butter the other slice of bread and put butter side up. Grill until golden brown. It will drip down the sides if you use too much, but just makes it all the better. Remove and let sit for about a minute, to let cheese settle. Cut in half and serve. Drop a dollop on top of a bowl of chili. Melt slowly and serve as a nacho dip. I add a little hot sauce to spice it up or about a 1/2 cup salsa for another kind of dip. I have also used this to make macaroni and cheese. Cook your macaroni and drain. Mix the above mix, you may have to increase the amounts to make it cheesy enough. Add about 1 cup of milk. Pour into greased casserole and bake about 45 minutes at 400.
Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth batter. Mix honey, lemon juice, sherry and ginger together and marinate shrimp (split in back), lobster (cut in cubes), chicken (cut in pieces 1" x 2"), or thin-sliced pork for at least 15 minutes. Fry dipped pieces in peanut oil until light brown. OPTION: Cool fried pieces after frying, then refrigerate, if desired, and later redip in batter, refry until golden brown. Even crunchier, and great as appetizers for a party that you can prepare ahead and still serve HOT at the last minute! It makes enough batter for 1 lb. of Shrimp, Lobster Meat, Chicken or Pork.
Season chicken pieces with salt and pepper and shallow fry in oil until golden. Remove chicken. In the same pan, saute garlic, onion, the chopped hot pepper and cilantro. Return chicken pieces to pan, add beer and continue cooking until chicken is tender. Remove pieces, keep them warm. Add rice, peas, corn and peppers. Pour water and cook at medium heat for 20 minutes more or until rice is done. Serve rice with chicken pieces and garnish with pepper strips.
Mix flax seed and water in a small bowl and let sit a few minutes. In a medium size bowl, mash the banana. Add the rest of ingredients and mix until just blended. Grease a skillet or griddle and heat to medium high heat. Spoon batter (it will be thick) onto griddle. Cook until lightly browned and then flip (3-4 minutes). Serve with real maple syrup.
Spray counter lightly with non-stick cooking spray. Combine dinner or Texas rolls and roll into a 12-inch circle. Cover with plastic wrap and let rest while preparing the topping. Combine sugar and corn starch in a bowl, add berries and gently toss until evenly coated. Mix flour, brown sugar and cinnamon in a bowl. Cut in butter until crumbly and add oats. Remove plastic wrap from dough and place dough on a sprayed 12-inch pizza pan. Arrange berries evenly over dough. Sprinkle streusel over berries. Bake at 425°F 12-15 minutes or until topping and crust are browned. Let cool while making glaze. For glaze, combine sugar, almond and milk and stir until smooth. Drizzle over warm pizza.