HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to moderate 108°C (350°F/Gas 4). Brush a deep 20 cms (8 inch) round cake tin with melted butter or oil. Line base and sided with baking paper. Using electric beaters, beat butter and sugar until light and creamy, add coffee powder. Beat until combined. Add eggs gradually, beating well after each addition, add vanilla essence. Transfer mixture to large bowl. Using a metal spoon, fold in sifted flours, soda and cocoa alternately with buttermilk. Stir until combined and smooth. Stir through chocolate bits. Pour mixture into prepared tin, smooth surface. Bake 50-60 minutes or until skewer comes out clean when inserted into the centre of the cake. Leave cake in tin for 30 minutes before turning onto wire rack to cool. To make icing melt butter and chocolate in a small heatproof bowl, stand bowl over a pan of simmering water until chocolate is smooth and glossy. When cool, spread icing evenly over top of cake. Decorate with chocolate zig zags if desired. To make zig-zags, Wrap a rolling pin with baking paper. Place 100 gram (3 1/2 oz) chocolate melts in heat-proof bowl, stand bowl over pan of simmering water. Stir until chocolate has melted and mixture is smooth. Pour into paper icing bag, seal end and snip off tip. Drizzle chocolate over backing paper in zig zag patterns. When set, carefully lift off with a flat-bladed knife. Store in an airtight container in the refrigerator between sheets of greaseproof paper. Storage time for cake, could be made up to 3 days ahead. Store in an airtight container. Decorated (icing/zig-zag) on the day you need to use the cake.
Divide rice equally among four bowls. Top with layers of beans, chicken, salsa and cheese. Cover with plastic wrap and microwave for 1 to 2 minutes. Serve with guacamole and corn chips.
Coat a large skillet with cooking spray; heat for 30 seconds add turkey; Sprinkle with lemon pepper and cook for 3 to 5 minutes on each side until browned and no longer pink in the center. Combine remaining ingredients in a small bowl mixing well. Add to pan and cook until blended through. Garnish with lemon.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, mix to combine ground chicken, half of the crumbled bacon (reserve other half for topping), shredded carrots, coconut oil, garlic powder, onion powder, paprika, 2 tablespoons chopped parsley, 2 tablespoons chopped scallions, salt and pepper. Fill each jalapeno half with the chicken mixture, packing tightly. Place the stuffed jalapenos on prepared baking sheet and bake for 25 minutes until jalapenos are softened and chicken is cooked through. Transfer to serving plate, top with 2 tablespoons sliced scallions and remaining crumbled bacon. Serve with Whole30 Ranch Dressing for dipping. For the Whole30 Ranch Dressing: In a medium bowl, whisk to combine all ingredients.
In large microwavable bowl, place cereals. In 2-cup microwavable measuring cup, microwave butter, brown sugar and honey uncovered on High 2 minutes, stirring after 1 minute, until mixture is bubbly. Stir in spices and rum flavoring. Pour over cereal mixture, stirring until coated. Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute. Cool slightly; about 5 minutes. Stir in marshmallows. Spread on waxed paper. Store in airtight container.
In a bowl, combine the cornflake crumbs, sugar and butter. Press into a greased 9 in square baking dish. Bake at 350 for 10 minutes. Cool on wire rack. In a saucepan, combine the cornstarch and pineapple until blended. Bring to boil, cook and stir for 2 minutes or until thickened. Cool. In a mixing bowl, beat the ice cream and pudding mix on low speed for 2 minutes until blended and thickened. Spoon over crust. Top with pineapple mixture and refrigerate until serving.
In a medium-sized bowl add all ingredients. Stir with a wooden spoon until a shaggy blob of dough forms. Do not over mix. Cover bowl with plastic wrap and let dough sit at room temperature for 12-24 hours. Dough will double in size and bubble up. 1 hour before you're ready to bake, pour dough onto a lightly floured worktop. With floured hands form dough into a ball by pulling edges toward the middle. Place dough ball seam-side down on a piece of parchment paper placed on a baking sheet. Dust top of dough with flour and cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 1 hour. Preheat oven to 450&deg;F When dough is ready to bake make a 3" slash 1/2" deep across the top of the dough with a sharp knife or razor. Cover dough ball with an upside-down large, deep, oven-safe pot or aluminum roasting pan. Make sure pot edges are flush with the baking sheet so that no steam can escape. Place baking sheet in oven and bake for 25 minutes. After 25 minutes, uncover bread and reduce heat to 400&deg;F Bake for 10 more minutes, until deeply golden brown and internal temperature measures 205-215&deg;F. Immediately transfer bread to a wire rack and cool for 2 hours.
Heat oven to 425°F. FILLING: Cook carrots, celery and onion in oil in large skillet over medium-high heat, until tender-crisp. Add thyme, salt and pepper to taste. Sprinkle with flour and mix so that all vegetables are coated. Cook about 3-5 minutes, stirring occasionally. Carefully stir in hot chicken stock, reduce heat to medium and continue cooking until sauce has thickened to desired consistency. Add peas and chicken and stir. Pour into 2L casserole dish or 4 individual ovenproof bowls. CANOLA OIL PASTRY: Meanwhile, combine flour, and salt in large bowl. In separate bowl, combine oil and water. Add to flour, mixing all at once, using a fork to combine. Dough will look "mealy" . Line rolling surface with waxed or parchment paper. Drop dough onto prepared surface and knead until dough comes together. Dough will be sticky and difficult to work with. Place another piece of waxed or parchment paper on top of dough and roll with rolling pin to 1/4" thickness. Brush beaten egg around edges of casserole dish. Carefully place pastry on top, pushing down on edges so they stick to casserole. Trim pastry and save for another use. Cut slits in top for steam to escape and brush with remaining beaten egg. Bake in preheated oven for 20-25 minutes, until pastry is golden brown. Serve immediately. Filling will be very hot!
in a bowl combine everything but pastry and guacomole. on a lightly floured surface, roll out pastry to about 12 x 9 inch rectangle. cut into nine small rectangles. add about two tablespoons filling into each rectangle. wet edges of pastry with water and roll around filling. crimp ends with a fork to seal. place seam side down on lightly greased baking sheet. bake at 425 for 20 minutes. serve with guacoamole for dipping.
Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination. Fry the onion till transparent. Add the ginger-garlic paste and fry. Put in the masalas and curry leaves and fry till the seeds splutter. Add in the cooked vegetables. Blend. Add tamarind/lime juice. Garnish with fresh grated coconut. Serve.
Place chicken in the bottom of slow cooker. Mix the rest of the ingredients in a small bowl. Pour over the chicken. Cover and cook on low for 6-7 hours or high for 3-4 hours. Remove chicken to a plate and cover to keep warm. Pour remaining liquid in a saucepan. Reduce (simmer down) liquid to desired thickness, and pour over chicken.
In a 4 quart crock pot, combine all ingredients except for the olive oil, corn tortilla strips, limes and avocado. Cover and cook on low for 6 to 8 hours. Remove the chicken and shred with a fork, return shredded chicken to crock pot and stir to combine, continue to cook for about 1/2 hour. Heat oil in a medium-size skillet and saute the tortilla strips until crisp, drain on paper towels. Divide the soup into individual serving bowls and garnish each with the juice of a whole lime. Top each serving with chopped avocado, cilantro and tortilla strips.
Preheat oven to 375°. Brush pesto over chicken breast fillets, coating both sides. Coat with Corn Flake crumbs. Bake on non-stick cookie sheet for 15-20 minutes or until cooked through.
Put the milk, water and butter (or margarine) in a small saucepan over low heat to warm. Butter or margarine does NOT need to melt. In a large bowl, combine 1 cup flour, the sugar, salt, basil, oregano, thyme and dry yeast. Stir dry ingredients to mix well. Add warm liquid ingredients and beat until well blended. Add flour, 1/2 to 1 cup at a time, and continue beating until well blended. Cover bowl with a towel and set in a warm place to rise for about 40 minutes, or until doubled. Grease a 9 x 3 x 5 inch loaf pan with butter or margarine. Stir batter down and beat for about one minute, then pour into the loaf pan. Let rise, uncovered, for about 30 minutes, or until doubled. Bake at 375 degrees for 40 to 50 minutes. When done, remove from pan, cool and slice to serve.
In a large bowl, combine all ingredients for filling; mix thoroughly. Spread out a wrap; moisten the edges with water. Spread two tablespoons of filling mixture diagonally across the middle of the wrap. Fold both edges over the mixture and roll over, making sure that the filling is tightly enclosed. Continue making rolls for all filling mixture. Heat oil in a deep frying pan and deep fry wrapped spring rolls until golden brown. Drain excess oil with paper towel. Arrange rolls in a plate and serve immediately with tomato achar.
Heat oven to 400. Line a baking sheet with parchment paper or spray with non-stick cooking spray. Mix together the 4 ingredients for the Wasabi Mayonnaise and set aside. Combine crabmeat and breadcrumbs in a medium bowl. In a small bowl, whisk egg, chives, 2 tbsp mayonnaise, mustard, Old Bay seasoning, and lemon zest until blended; add to crab mixture and stir. Scoop mounds of crab mixture (about 1 1/2 tbsp) into small round cakes, about 1 1/2 inches wide. Heat oil in large skillet over medium heat. Cook cakes 1 minute per side, or until lightly browned (working in batches). Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake at 400 for 10 minutes, or until golden brown. Top each crab cake with a small dollop of Wasabi Mayonnaise.
peel the eggplant, trim off the top and bottom. stand eggplant up, and cut LENGTHWISE into 1/8'' thin strips. sprinkle with salt, pepper, and cumin. heat a very thin layer of oil on a skillet and fry the eggplant slices in batches, turning once to brown on both sides - do NOT overcook (they will cook to perfection at a later stage) - remember to add a fresh (thin) layer of oil for every batch of eggplant fried - let the eggplant slices try on paper towel. in a bowl: mix together the ground meats, the medium onion and garlic (both finely minced), spices to taste (don't overkill), and beaten egg. form the ground meat mixture into cylinders (sausage like rods) 1'' thick and 2'' long. place a portion of the meat stuffing at one enf othe eggplant slice, and WRAP the eggplant around it - place the rolls in a baking dish. Slice up one tomato, and layer on top of eggplant/meat rolls. In a saucepan, heat 2 tbsp of oil and saute 1 large diced onion. When soft, add in 1 tomatoe (chopped), salt, pepper, tumeric/curry powder, and any other spices. Stir around until fragrant. Add tomato paste, beef/chicken stock, and lemon juice - this is your sauce - bring to boil, then cover and let simmer/thicken for 15 minutes. Once the sauce is thickened to your liking, pour it INTO the baking dish (it should cover all the rolls and reach near the top of the dish - this is good (more gravy/sauce for the rice, and ensures a nice even cooking of the meat). cover with lid (or aluminum foil), and BAKE at 450 degrees for 1 hour (or until done; one hour is certainly enough). take out and ENJOY an exotic taste that I am sure you will love; be proud of yourself, you made an authentic and wonderful Iraqi dish.
For the al pastor: Put the ancho and guajillo chiles in a pot of water and bring to a boil. Turn off the heat and allow the chiles to steep until they are rehydrated, about 30 minutes. Discard the seeds and stems and toss the chiles in a food processor along with the pineapple, honey, smoked paprika, vinegar, salt, chipotle chile, adobo sauce, garlic and oregano. For the roast: Slice the roast into 3/4-inch-thick slices, but don't cut all the way through. Slather the marinade between each layer until all the meat is covered. Stack the onion slices in between the slices of meat. Tie the roast back together. Cover it and allow it to marinade in the refrigerator for at least 3 hours or overnight. Preheat the oven to 475 degrees F (245 degrees C). Put the roast on a rack in a roasting pan and add water to the bottom of the pan (this is to keep the drippings from smoking). Roast for 30 minutes at this temperature, and then turn down the heat to 300 degrees F (160 degrees C). Roast until the meat is very tender, about 3 hours. After removing the meat from the oven, cover it with foil and let it rest for about 20 minutes. When you're ready to serve, thinly slice the meat. Serve the meat on corn tortillas and garnish with onions, salsa and cilantro, and lime wedges on the side. Cook's Note: You can also slow cook the roast on a barbecue using indirect heat or the rotisserie if you have one.
In a large saucepan, combine the water and rice mix with the contents of the seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the soup, milk, cream cheese, salt and pepper; stir until cheese is melted. Add broccoli and carrots; cook over medium-low heat for 5-6 minutes or until broccoli and rice are tender.
Saute hamburger meat, onion and green pepper. (It's better to start the onion and green pepper in a little oil before adding the meat). Drain if there is excessive grease. Mix the soups, garlic salt, tomatoes and Cheez Whiz and heat in a separate pan until cheese is melted and mixture is well mixed. Cut the tortillas into fourths. (My mother would fry them in some oil first but this is not necessary - just tastes better). Layer ingredients alternately in a greased casserole dish in this order: tortilla chips, meat mixture and soup mixture. End with the soup mixture last. You should have about 2 layers. Bake at 325 degrees in pre-heated oven for 30 minutes.
Clean the potatoes and cut into bite size pieces. I leave the skin on. Cut chicken into bit size pieces and brown in pan with a little olive oil. Spice with Salt and Pepper. Layer the potatoes, chicken and broccoli in a large casserole dish. In a small bowl mix the condensed soup, mayo and lemon juice. Spoon over the meat and broccoli. Top with shredded cheese and bake at 350* for 45 minutes or until bubbly and cheese is melted.
Mix all the ingredients together except the Cherry 7up. Stir in the Cherry 7up right before serving. Serve over ice. NOTE: Have a couple Ice buckets full of ice close by so the punch doesn't get watered down. Serve in a big punch bowl and float some orange slices on the punch if you like.
Cut each marshmallow into four equal parts and then cut those in half horizontally so you have slim rectangles. Decorate into letters with the edible markers.
In a large frypan melt the butter with oil. Add in mushrooms, onions, garlic, red bell pepper and oregano; cook stirring until the onions are soft (about 4 minutes) set aside. In a large heavy plastic zip-loc bag add in flour, seasoning salt, pepper, cayenne and chili powder. Add in the pork cubes; shake to coat well. Shake off any excess flour, then brown the pork in the frypan on all sides until browned. Add the veggies back to the skillet along with the cream and tomato sauce; bring mixture to a boil and simmer covered for about 30 minutes. Add in cooked pasta; toss to combine with sauce. Sprinkle with Parmesan cheese and serve. Delicious!
Put the ham in a shallow container; pour milk over ham. Cover and refrigerate 8 hours. Remove ham from milk. Cut slashes in fat to keep from curling. Cook 1 slice of ham in 1 tablespoon oil in a heavy (cast-iron, preferably) skillet over low heat until light brown, turning once. Remove from skillet and keep warm. Drain off pan drippings and reserve for gravy. Repeat procedure with remaining oil and ham. Add reserved pan drippings, coffee, and pepper to skillet; bring to a boil and stir constantly. Lower heat and simmer 3 minutes. Serve gravy with ham and hot biscuits.
Pit and sieve plums. In small sauce pan, combine all ingredients and mix well. At this point, sauce may be used to baste a lamb roast, (baste roast 4 times during the last hour of cooking). Simmer remaining sauce for 5 minutes, stir occasionally. Serve sauce with lamb.
Preheat the oven to 400 degrees F. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes. Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides. When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes. Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side. Roquefort chive sauce: Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Combine dry ingredients. Add oil and water and mix until dough forms a ball and cleans the sides of the bowl. (Because mesquite beans and meal have a tendency to pick up any moisture from the atmosphere, the amount of water needed will vary with the weather). Lightly grease a cookie sheet or flat pan. Form the dough into a half-sphere loaf on the pan. Bake for 30 minutes at 350 degrees.
Combineall the ingredients in a jar. Twist lid on tightly and shake to mix. Can be stored for up to six months.
Boil potatoes in salted water until tender. Preheat oven to 400F. When tender (not quite mashed potatoes tender, but close. Should still have chunks), mash and add mascapone, salt, pepper, and heavy cream. Mix well and taste to check salt & pepper levels. Transfer to 1-1/2 qt corningware dish, layer cheese on top, bake until cheese is nicely browned, check at five minute intervals.
Combine ingredients and store in an airtight container. To make the equivalent of 1 can of soup, whisk 1/3 cup dry mix into 1 1/4 cup chicken, beef, or vegetable stock or bouillon. Optional: saute 1/4 cup minced celery, onion, or mushrooms in 1 tbsp butter or olive oil until very soft. Add to stock before whisking in dry mix.
Combine all ingredients except chicken in a large bowl; Mix well. Stir in chicken. Cover and refrigerate 1 hour.
Preheat oven to 375°F Cut cauliflower into small florets; boil or steam until tender and then drain. Separate eggs; whip egg whites until stiff peaks form. Slightly mix egg yolks then fold into egg whites. Spray a 9x9-inch pan with cooking spray. Spread half of eggs in pan. Top with cooked cauliflower, setting aside about 1/4 cup of the smallest pieces for Chile Rojo sauce. Top cauliflower with cheese and then remaining eggs. Bake for 45-50 minutes. Meanwhile make sauce. Place all remaining ingredients except broth or water in blender; blend well. Pour sauce into small saucepan, add reserved cauliflower. Simmer 15 minutes adding enough broth or water to make a smooth consistency. Cut torte into sections and top with Chile Rojo sauce. 1/4=194 calories/11 g. fat/2 g. fiber. Or it is C + 2 pts on WW.
In large bowl, carefully beat whipped topping, sugar and sour cream with mixer until stiff. Add instant pudding, milk and continue beating until well blended. Add fruit. Chill. Sprinkle with coconut, if desired.
Herb and Caper Butter:. Combine all ingredients in a small bowl. Snapper:. Heat oil in a large frying pan. Dust each fillet with seasoned flour and cook 2-3 minutes per side-or until done to your liking. Serve fish at once with the savoury butter.
Add ground beef to large skillet and brown over medium high heat. Drain; season with salt and pepper. Place in greased casserole dish. Layer cabbage, then potatoes. Combine soup and milk and pour over top. Cover and bake at 350 for 1 to 1 1/2 hours or until potatoes are tender.
Sprinkle Cajun spice evenly on each chicken breast. Place chicken breasts in vegetable oil-sprayed cooking dish (large sized). In a mixing bowl, combine rice, cream of chicken soup, chicken broth and broccoli. Pour this mixture on top and around chicken in casserole dish. Cover with lid and bake at 350 degrees for 1 hour. Remove casserole from oven; top with shredded Provolone and continue baking (uncovered, this time!) about 5 minutes, or until cheese is melted. NOTE: Unfortunately, brown rice does not perform as well as white in most recipes. Brown rice normally needs to be cooked nearly twice as long. For this reason, I do not recommend substituting brown rice for white in this particular recipe. :).
Beat sugar, salt and eggs until mixture in a lemon color. Add butter and flour; blend well. Add milk and one cup of coconut. Pour into the pie shell; top with remaining coconut. Bake at 325 degrees for an hour.
Beat eggs, yolks and sugar in a wide, shallow saucepan until smooth. Add butter, orange juice and zest. Place over low heat, and stir constantly until butter has melted and mixture has thickened. (If mixture begins to curdle, place bottom of pan in cold water, and beat vigorously.) Remove thickened curd from heat, and pour through a fine strainer into a bowl. Set aside to cool. Note: A substitute for Seville orange juice may be made by combining 2 parts orange juice to 1 part lime juice.
Mix all ingredients together. Chill. Points and serving size are estimated! You will need to check points and servings to verify. I do not know how reliable the original recipe is.
Combine all ingredients in saucepan. Over medium-high heat, bring to a boil; stir constantly. When glaze reaches the boiling point, remove from heat.
Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add mint. Let stand 15 minutes; strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Return milk to pan; stir in sugar, cornstarch, cocoa, and salt. Return pan to medium heat; bring to a boil, stirring constantly with a whisk until mixture thickens. Place egg yolks in a medium bowl; gradually add half of hot milk mixture, stirring constantly with a whisk. Add egg mixture to pan; bring to a boil, stirring constantly. Cook 1 minute or until thick. Remove from heat; add vanilla and chocolate, stirring until chocolate melts. Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill. Garnish with mint sprigs, if desired.
In a medium-size bowl combine the first 7 ingredients. Now gently fold in the breadcrumbs and the egg mixture being careful not to break lumps thenshape into 12 slightly flattened balls, chilling them for at least an hour. Fry by pouring oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain. To broil: Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side. Serve with soda crackers and tartar sauce.