HumbleIntelligence/food-ner-1-Million huggingface dataset:
Throughly grease 2 8" or 9" cake tins. Preheat oven to 350 degrees. Mix melted butter and sugars,. Add vanilla, beated eggs and spices. Mix in baking soda, buttermilk and corstarch. Fold in flours. Pour into prepared pans. Bake for about 45 minutes or until done. (Can be done in a 10" tube pan for 65 to 70 minutes.).
In a large skillet, melt the butter over medium heat; stir in apples, then sugar, and then salt, tossing to coat. Cook, stirring often, until apples are just softened, about 6 minutes; remove from heat and spread out on a rimmed baking sheet to cool off. Meanwhile, preheat oven to 350°F; grease a 10-inch round cake pan and line the bottom with parchment paper. In a large bowl, sift together the almond meal, flours, cornmeal, baking powder, and salt; set aside. In the bowl of your stand mixer, using the paddle attachment, beat the butter until softened; while still going, beat in one pound sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Add dry ingredients, one spoonful at a time, until just incorporated (do not over-mix). Fold in the cooked apples by hand; spoon mixture into the prepared cake pan and sprinkle on the remaining 3 tablespoons of sugar. Bake in the center of the oven until the cake has risen and is a rich golden brown color (it will spring back when lightly. touched), about 1 1/2 hours; check the cake after one hour and cover loosely tent with aluminum foil if it browns too quickly. Let cake cool in the pan on a rack for 15 minutes before attempting to remove it from the pan.
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place until double, approximately 50-60 minutes. Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes. Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain. When cool, make small hole to insert vanilla filling (recipe follows) . Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with confectioners' sugar. Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy.
Season pork chops w/S&P. Cook chops in oil to almost done, about 4 minutes per side. Remove. Add onion to pan; cook, stirring occasionally, 6 minutes or to golden brown. Stir in worcestershire, vinegar, sugar, sage. Bring to boil; cook to reduce slightly. Return meat; simmer uncovered 2 min till done.
In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally. Stir in the corn; cook for 4 minutes, stirring occasionally. Stir in the broth and rosemary; bring to a boil over medium heat. Add the salt and white pepper. Reduce the heat; simmer for 40 minutes (no stirring needed). Working in batches, process the soup in a blender or food processor until almost smooth. (I just used my hand blender and put it right in the pot). Reheat. (Not needed if using a hand blender). To serve, garnish with rosemary sprigs.
1. Mix & store in a shaker. Tip's: I use it in just about any recipe that calls for cinnamon. You can change up the amounts depending on preference. You can also skip the cardamom if you don't have it. To change it up, sometimes I'll add a teaspoon of dried orange or lemon peel. it really is full of flavour! They're still baking, but this blend smells AMAZING! I halved the recipe and included the cardamom since I had it. Keeper! EDIT (o5/o8/2o11): I added roughly a teaspoon of ground star anise (1.5 stars) and this smells even more amazing then before. ---------------------. HOMEMADE PUMPKIN PIE SPICE 2. This is a handy recipe to have, especially when you don't use pumpkin pie spice in your cooking very often. Enjoy! Prep time:	5 Min 	 	makes:7 - 1/2 teaspoons. Ingredients: 4 teaspoons ground cinnamon. 2 teaspoons ground ginger. 1 teaspoon ground cloves. 1/2 teaspoon ground nutmeg. Directions: 1. You can use this recipe to substitute for the store-bought pumpkin pie spice you usually buy. Use it in any recipe. It makes 7 1/2 teaspoons of pumpkin pie spice. Enjoy! Holiday Pie Spices 101. ------------------. Pumpkin Pie Spice. Prep Time:3 minutes Total Time:3 minutes 1 container. Use this spice blend in pumpkin and sweet potato pies, sweet potato casseroles, custards, and other desserts. Ingredients: 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/8 teaspoon ground nutmeg. 1/8 teaspoon ground allspice. Combine all ingredients. If you make extra, store in an airtight container. --------------------. Apple Pie Spice Prep Time:3 minutes Total Time:3 minutes 1 container. An easy homemade apple pie spice. Ingredients: 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/8 teaspoon ground allspice. 1/8 teaspoon ground cardamom. Preparation: Combine all ingredients. If you make extra, store in an airtight container.
Place all ingredients for the mango puree in a blender and blend until smooth. Take a 4 quart pot and fill 2/3 to 3/4 of the way with water and set to boil on high. Cover the pot with a lid if you have one. Set your wok on medium high and add oil. Add onions, scallions and pork, tossing quickly and adding salt and white pepper. When the meat has had about 20 seconds to cook, add the cabbage and carrots and toss for another 45 seconds. Add the mango puree and stir almost continuously for 5-8 minutes until you're sure that the meat is nearly cooked through. Turn down the heat to low while you tend to the noodles. When the water boils, toss in the Ramen noodles, reserving the seasoning packets, and cook until nearly done. Remove the noodles from the heat and add the seasoning packets. Stir. Using a slotted pasta spoon, transfer the Ramen to the wok. Add the hoisin and soy sauce, tossing to combine.
Make the Meatballs: Place the bread in a bowl and pour the milk over it. Let it soak for 5 minutes. While the bread soaks, saute the garlic in the olive oil until translucent. Add the garlic in oil, the ground turkey, the egg yolk, the parsley, and salt and pepper to the bowl. Use a fork to gently mix together--the less you handle the meat, the lighter the meatballs will be. Divide mixture into 12 equal parts and form into balls. Bring broth to a simmer and gently drop in the meatballs. Simmer 5-10 minutes, just until cooked through. Remove from the broth with a slotted spoon and set aside; keep warm. Make the Soup: Return the broth to a boil and add the orzo. Cook for 10 minutes. When orzo is almost done, add the spinach and return the meatballs to the soup. Add parsley. For the Stracciatella: Break the egg into a small bowl, add the water, and stir briefly. Stir in the grated parmigiano cheese. Quickly stir the soup, then drizzle in this egg-cheese mixture slowly so that the heat of the soup will quickly form the mixture into cooked strands. To Serve: Season soup to taste with salt and pepper. Ladle into warmed bowls and serve immediately.
Fry onion and garlic in a pan, until onion is soft. Stir in the chopped tomatoes, stir more until tomatoes are soft. Add stock and the sauces, bring to boil and let simmer covered for 30 minutes. If you like your tomato soup smooth, you can blend the soup after this point. I like mine chunky. Stir in parsley and the beans. Simmer uncovered for five minutes or so, until the beans are hot.
Marinate chicken in a mixture of tandoori paste, cumin, lemon juice, two-thirds of the yoghurt and two-thirds of the garlic for at least 3 hours. Preheat oven to 180c. Line 2 baking trays with baking paper and thread chicken pieces onto skewers (soak skewers in water for 30 mins to prevent burning). Heat oil in non-stick frypan to medium and saute onion until soft, then transfer to one of the baking trays. Increase heat of frying pan and cook chicken skewers for 2 minutes one side and 1 minute the other side. Transfer these to the second baking tray and bake for 6-8 minutes. Put onion into oven for final 2 minutes of cooking time. Meanwhile, bring water to simmer in a large saucepan. Add spinach and cook, stirring gently, until limp. Add the remaining garlic and stir to combine. Toss coriander and warm onion to combine. Serve wilted spinach topped with onion mixture and chicken skewers, and offer lemon wedges, chutney and remaining yoghurt.
In a heavy duty stand mixer fitted with the paddle, cream the margarine or butter and the shortening for 3-4 minutes, until very soft and creamy. Add in the icing sugar, starting with 1 cup; beat until smooth. Add in whipping cream and vanilla; beat until very smooth and fluffy, adding more icing sugar to achieve the desired texture; beat for 4-5 minutes. Use as a filling for cakes, and also fantastic as a filling for jelly roll cakes.
Place the grated carrot in a bowl and add the salt. Heat the olive oil and gently fry the garlic and ginger. When just beginning to change colour, add to the carrot. Heat the sunflower oil until very hot. Throw in the mustard seeds when they start to pop, put the oil and seeds over the carrot mixture. Add the lemon juice and the Greek yogurt and mix well. Serve.
Rinse peas well in cold water and add to a large cooking pot. Measure 8 cups of water and add to cooking pot. Bring to boil, remove from heat, cover and let sit for 1 hour. Return to stove and bring back to boil. Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme. Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally. Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup. Discard ham bone. If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup. Remove bay leaf and discard. Adjust seasonings to taste. If you desire a smooth soup, then puree' in batches in a food processor or blender. Or eat the soup without puree'ing. If soup is too thick, add more water to your desired consistency. Beef broth or chicken broth may be added, just reduce the water by the amounts used. Smoked ham hocks are excellent to use instead of a ham bone. If there is not enough ham on the ham bone, then add additional ham of your choice. You may also use about 1/4 teaspoon of Liquid Hickory Smoke, to get a smokey flavor. You may also use whole peas, but it will take a bit longer to cook these peas so that they are tender.
Microwave bacon until crisp. Beat eggs with cream and salt& pepper. Pour half of mixture into greased 9-inch pie plate. Add broccoli, chopped cheddar cheese and crumble bacon. Pour remaining mixture over top. Garnish with pimiento or red pepper. Bake 35 minutes at 350.
Make small square of cake and place them in a serving dish. Its better that cake should be a day stale. Open the tin of fruit mix, take some juice and pour over the cake, just soak a bit. Reserve remaing juice and fruits. leave them for 10 minutes until cake absorb the juice. Now prepare your cream, beat the cream until soft peaks forms, add coffee diluted with 2sp of water, then add grinded butter scotch toffee, beat more 2 minutes, now add half cup condensed milk and the remaining juice, beat more 5 minutes, set aside. Now again come to your cake, spread the layer of chopped walnut evenly on the cake, now the turn of remaining fruit, spread them too evenly on the walnut layer and lastly the crushed caramel. At the end spread cream all over the layered cake evenly, so that it is fully covered. Chill it for 2 hours, before serving decorate it with some fruits and crushed caramel.
Heat olive oil in large saucepan with medium heat. Add onion, garlic,and bell peppers. Cook 5 minutes, stirring occasionally. Add chicken, chili powder, cumin, salt, and sugar. Cook another 5-8 minutes, stirring to break up chicken. Add tomatoes, pineapple salsa, and beans. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. This can be served immediately, or if you want to make is ahead of time, it can be refrigerated for up to 3 days.
Preheat oven to 180°C. Line& grease a round 20cm sandwich tin. Beat butter& sugar until light & fluffy, then add egg yolks & flour and beat well. Press mixture into the base of the tin. Bake for 15- 20 minutes or until golden & firm. Allow to cool slightly, remove from tin & cool completely. Arrange strawberries over the surface, starting with an outside circle & working inwards with more circles, until cake is covered. Combine jam & water in a saucepan& heat until liquid thickens. Strain, then brush over strawberries& refrigerate until serving time. Serve with whipped cream sprinkled with cinnamon.
Place all the ingredients in a blender. Blend until everything is broken down into a liquid. Heat a griddle and pour by 1/8 cup onto the hot griddle. Cook until bubbles start to form, and then flip them. Serve warm topped with sliced bananas and cinnamon if you like.
Melt the butter in a large pan or pot, large enough to hold the chopped cabbage. Saute the cabbage and the onion in the butter until glossy and tender. Add the salt and pepper. Cover and let the cabbage mixture simmer over low heat for about 15 minutes. Add cooked drained egg noodles and mix. Serve with a bowl of sour cream. Add salt to taste.
Prepare bread pans,. I just use Pam cooking spray. In large mixing bowl: Beat eggs until frothy, add sugar, oil, molasses, vanilla, and zucchini, mix well. Combine flour slowly, add soda,baking powder, cinnamon, nutmeg, and salt. Also add nuts if desired. Pour into bread pans, bake at 325°F for 40 to 45 minutes or until you can stick a toothpick in and it comes out clean. This recipe makes 3 large or 6 small bread pans. This may vary.
To make the chicken marinade - Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breasts between sheets of waxed paper until an even thickness of 3/16" overall. Cut the chicken into 1" squares and add to the marinade, covering completely. Allow to marinade for 2 hours, refrigerated. Remove from marinade after 2 hours and drain. To make appetizer sauce - Mix all ingredients together just until blended. Chill 1-2 hours to blend flavors. Serve cold. Assembly of speidies - Wash the bell peppers and cut into specified sizes to ensure proper cooking. Cut the onions into specified sizes and separate them into individual layers. Assembe speidies in the following order: red bell pepper, onion, chicken (fold into a C shape on the skewer), green bell pepper, onion, chicken (C shape) alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook quickly. Grilling the speidies - Place the speidies on the grill or griddle and cook approxiamtely 1 minute per side, turning 4 times to cook each side. Adjust the cooking time according to your equipments heat output. Serve immediately with dipping sauce about 1/4 c per serving. 1 serving is 4 skewers.
In a 2 quart microwave-safe casserole dish, combine the butter, green pepper, and onion. Cover with a lid; microwave on HIGH for 2 minutes or until vegetables become tender. Stir in the soup and milk; blend well. Stir in chicken, American cheese, pimiento, and pepper. Cover with lid and microwave on HIGH for 7 minutes or until heated through, stirring occasionally. Serve over shredded zucchini, pasta or egg noodles, buttermilk biscuits, or hot baked potatoes. Note; You may steam your zucchini or not, but if you choose not to, dry it well with paper towels after shredding or your dish may become watery.
Preheat oven to 350 degrees. Butter or oil spray a 1-1/4 quart baking dish. Prepare quick or instant grits to yield 4 cups cooked grits. Remove pan from heat. Add salt,pepper, butter, cheese and milk and stir until cheese and butter have melted. Add garlic, onion, hot sauce and optional green chilies and stir until mixed. Fold in beaten eggs. Pour into baking dish and bake 40-45 mins or until top has set and lightly puffed. Let stand 5 minutes before serving.
In large mixing bowl combine the lean ground beef, eggs, salt, pepper, garlic powder, Panko breadcrumbs, dried onions and Cream of Mushroom soup. Mix together well. Prepare a wire cooling rack by covering it with parchment paper. Shape the meat mixture into 6-8 oval shaped patties. We like ours thick about 1-inch thick, so I got 6 patties out of this batch. Leaving the steaks uncovered, place the rack in the refrigerator for 4-6 hours (can do this the night before if you like). This gives the meat a chance to absorb all the flavors you've mixed into it. Approximately 1 hour before you want to serve this meal, preheat your skillet over medium-high heat. I used my cast iron and let the oven heat it for me as I sliced the onions. Preheat oven to 375 degrees F. While waiting for the oven, slice the onions into 1/4-inch thick slices. Set aside. When oven is preheated, take your skillet out and on medium-high heat, melt 2 TBSP butter. Place 3-4 steaks in the skillet, make sure you do not over crowd the pan. Brown for 3-4 minutes then flip over and brown the other side for 3-4 minutes. Remove from skillet and set aside on a plate. Repeat with remaining steaks adding another tablespoon butter if needed. Remove these steaks and let rest with the others. Now add another 1-2 TBSP butter to the same skillet (do NOT remove any of the drippings or fond from the skillet). Brown the sliced onions in the skillet until golden and soft, this should take 7-10 minutes. Stir in flour - start with 3 TBSP stirring constantly to cook the flour, if it appears too wet, add another TBSP flour and keep stirring. Now stir in 2 TBSP beef base (I used Better than Bouillon) and add 3 cups HOT water. (Always add hot water to a hot pan - especially cast iron, you don't want it to crack or warp!). Once you have the water added and the lumps smoothed out, return the steaks to the pan. Spoon the gravy over the tops and if the gravy appears too thick add more hot water, 1/4 cup at a time until it's the consistency you desire. Place skillet in the oven and bake uncovered for 30-40 minutes. Check it halfway through the time and baste the steaks with the gravy. Delicious with mashed potatoes, rice or noodles of your choice.
Place all ingredients in saucepan. Bring to a boil, reduce heat, and simmer until apples are tender, approx 15-20 minutes. Add more water as needed while simmering. Softened apples can be left chunky or processed in a blender for a smoother sauce. Return to pan and add brandy as desired. When ready to serve on pancakes, re-heat and top with applesauce and whipped cream.
Clean the clams by scrubbing them thoroughly with a wire brush,. removing any beard or barnacles. Then place them in a large pot with 1 gallon of water or enough to cover, and 1/3 cup salt. Allow the clams to remain for 20 minutes during which time they will. expel the sand inside. Continue this process, changing the water at. least two more times. The mussels are cleaned in a similar manner, but you must leave them in the water for at least 2 hours. Throw away any clams or mussels that float or are not tightly closed. Heat the olive oil in the bottom of a large, heavy saucepan over. medium heat. Add the onion, tomatoes, garlic, coriander, salt,. peppers, and saffron and cook, stirring, until the onions have. softened, but are not brown. Add the fish and shellfish to the onion mixture. Cover with water and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the shellfish open. Discard any clams or mussels that do not open. Serve hot.
Put butter and beef in skillet and season to taste, cook over medium high heat. Add bell pepper, mushrooms and onion about 5-8 minutes into cook time. When meat is nearly done stir in cream of celery and mushroom soups. Let simmer on low for 30 minutes and serve on a bed of cooked rice.
Preheat oven to 400F. Cut sweet potatoes into 2 inch pieces. You can choose to peel yours, but I like the flavor and left mine on. In a large bowl, combine potatoes and peeled garlic with olive oil. Stir to coat evenly. There is no need to chop the garlic. Place on a foil lined rimmed cookie sheet and bake for 30-35 minutes. While it's baking, combine the three soups and water. Saute mushrooms in 1 Tbsp of butter until golden brown and most of the water has cooked off. Combine with gravy mixture. When potatoes and garlic are soft, transfer to a stand mixer or large bowl. Mix with 4 tbsp of butter and chicken broth. Add salt and pepper to taste. Pour gravy over potatoes and enjoy!
Combine oatmeal and buttermilk in mixing bowl. Cover and refrigerate for one hour. Preheat oven to 400 degrees. Remove oatmeal/buttermilk mixture from refrigerator, and line a standard muffin tin with aluminum muffin liners. Combine flour, baking powder, cinnamon, and salt in separate bowl. Whisk together until light in texture. Add egg to the oatmeal and buttermilk mixture and whip together until batter develops some volume. Stir in the vanilla, oil and sugar. Add the flour mixture, and fold in until just incorporated. Fold in the strawberries. Divide the batter evenly among the 12 muffin tins. Top with a sprinkle of oatmeal and bake in the oven for approximately 17-19 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool 10 minutes before serving.
Clean and trim cauliflower. Place cauliflower in large bowl of a food processor. Pulse until grain size pieces form. Discard any large chunks that won't process. Put in large mixing bowl and add. rest of the vegetables. Combine dressing ingredients and toss with vegetables. Adjust seasoning. Serve.
Boil water with boullien cubes until dissolved. Crack eggs into a seperate bowl. Whisk eggs with a fork until blended. Slowly pour eggs into water, breaking up the pieces with a fork when they hit the water. Eggs will cook immediatley once in the water. Turn heat on stove to medium/low. Add pinch of sugar, drop or two of soy sauce and optional veggies. Stir. Spoon into bowl and serve.
Prepare pastry shell. Prick bottom and sides well with fork. Bake at 450 for 10 to 12 minutes. Remove from over; reduce oven temperature to 350. Cook spinach according to package directions, except omit salt. Drain well, pressing out excess water. Combine eggs, mushroom soup, flour, horseradish and mustard; stir in drained spinach. Spread hash in baked pie shell; spoon spinach mixture over. Bake, uncovered, at 350 for 45 minutes. Combine cheese and pimiento, sprinkle over pie. Bake 2 to 3 minutes longer. Let stand 5 minutes.
Heat oven to 350*. In large bowl, combine all ingredients, blend well. Drop dough by rounded teaspoonsful 2" apart on ungreased cookie sheet. (I usually use parchment paper or teflon baking sheet ). Bake at 350* for 8-10 minutes or until set. Cool 1 minute on sheet, and them remove to rack to cool completely.
Crust:. Preheat oven to 325°F. Combine crushed cereal and butter. Mix well. Press firmly into the bottom of 9-inch springform pan. Bake 10 to 15 minutes until golden brown and firm. Filling:. Beat cream cheese and eggs. Add green chilies, jalapenos and cheese. Stir well to combine. Pour over baked crust. Bake 30 to 40 minutes, until center is firm. Allow to cool slightly. Place on serving plate. Loosen sides of the pan with a knife and remove. Spread top of pie with sour cream. Garnish with black olives, green onions, tomatoes. Serve with crusted baguette slices or tortilla chips.