HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare the cake layer by whisking together the flour, sugar, baking powder, and baking soda in a medium bowl. In a separate bowl, beat together the egg, sour cream, buttermilk, oil, and vanilla just until combined. Add dry ingredients gradually to the wet and beat to combine. Set aside. Prepare the cream cheese layer by beating the cream cheese until smooth. Add the sugar and egg; beat just until combined. To assemble the cake, spread half of the cake batter into the greased and floured loaf pan. Spread half of the cream cheese mixture over the cake batter. Sprinkle evenly with half the cherries. Add remaining cake batter and then the remaining cream cheese. Sprinkle the remaining cherry halves over the top. Bake in the oven at 180°C for 40-45 minutes or until toothpick inserted into the middle comes out clean. Let cake cool for 5-8 minutes at room temperature before removing to a wire rack to cool completely.
Soak codfish for 8 hours in enough cold water to cover it. Drain and shred the fish. Saute the onion in the oil until it is softened. Add codfish and saute a few more minutes. Add the remaining ingredients. Simmer slowly until codfish is tender, about 1/2 hour or more.
After roasting the turkey, transfer it to a platter. Either place roasting pan on burner of stove or place dripping in a pan on stove. Turn burner to medium heat. Mix flour with cold milk in a jar with a lid and shake to remove lumps. Add a little bit of the pan drippings to jar and mix. Pour milk/flour mixture into the roasting pan with drippings. Add broth. Cook and stir over medium heat until thickened and bubbly. Turkey gravy is usually not very thick. If you want the gravy thicker, add more flour/milk. Season with salt & pepper. OPTIONAL: I always take the giblets, put them in a pan and cover with water and cook on slow simmer until done, about 2 hours. Then chop the meat and add it to the gravy. Yum!
Heat oil in a large skillet over medium-high heat. Add mushrooms and next 7 ingredients (mushrooms through ground round); saute 5 minutes until meat is browned, stirring to crumble. Stir in ketchup and next 6 ingredients (ketchup through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Serve on toasted hamburger buns.
Butter 8 ramekin dishes. Preheat oven to 350 deg F/180 deg C, or if you have a convection (fan) oven, to 325 deg F/160 deg Celsius. (The format changed my lemon "strips" to lemon "slices", sorry. It won't listen to my editing!). Stir together in a small pot: the milk, cream, lemon rind, nutmeg, salt and white pepper. Heat gently until almost at simmer point, then remove from heat and remove the lemon rind. In another larger pot gently melt the butter, take pot from heat, and stir the flour into the butter (a beurre manie). It helps to use the back of a spoon, and stir briskly until smooth. Put back on the heat, whisk in the hot milk, and stir until it comes to a light boil and thickens. Put a piece of wax paper over the top, and let it cool. It helps to put it in a draught. When cooled, stir or whisk in the egg yolks and 3/4 of the cheese. Whisk the egg whites until soft peaks form. Stir a little into the cheese mixture to soften it up, then fold in the rest of the egg whites. Divide among the well-greased ramekins.(** At this point they can be frozen, and baked from frozen). If continuing: put the ramekins in an oven roasting tin and pour boiling water to about a third up the sides of the ramekins. Bake for about 15 minutes until they have puffed up, are golden, and slightly firm when touched with a fingertip. (Depending on ramekins and oven they might be done sooner, so check after 12 minutes). Remove from oven and turn oven up to 400 deg F/200 deg C, or slightly less for convection ovens. Run a knife around each souffle and lift out or tip out on to a buttered oven dish. Sprinkle over the rest of the cheese and pour 2 tablespoons cream over each souffle. Bake for 8 - 10 minutes until browned and bubbling. Plate up, sprinkle over a little parsley, and serve immediately. ** I have not tried baking them from frozen, but in that case add warm, not boiling water, to the baking tin. You'll have to watch them to see when they are done, which I guess will take about 15 minutes longer than if they were at room temperature.
Preheat oven to 400°F. In small saucepan, bring 2 cups of water to a boil over medium heat. Add potato, garlic and salt and cook until potato is tender, about 10 minutes. With slotted spoon, transfer potato and garlic to medium bowl. Add 2 tablespoons of cooking liquid and mash with a fork or potato masher. Stir in parmesan, pepper, nutmeg and a pinch of salt. Stir in arugula (liquid squeezed out)and sundried tomatoes. Lay flounder fillets on a work surface with skinned-side up. Sprinkle 2 tsp of lemon juice evenly over fish. Spoon arugula or spinach mixture onto fillets and roll up. Butter a baking pan. Place flounder rolls in buttered pan seam-side down. Sprinkle flounder with remaining 2 tsp lemon juice, olive oil, paprika and pine nuts. Bake 20 minutes, or until fish is cooked through.
Lightly "pickle" the cucumber by finely slicing it and tossing it with the salt, sugar and lemon juice. Set aside for at least 30 minutes. Meanwhile, spread the rye bread slices with the butter or cream cheese. Arrange the radish slices on top, then top with folds of smoked salmon. Drain the cucumber and layer this on top of the salmon. Top with the cooked shrimp. Sprinkle fresh dill over the smorrebrod and serve with lemon wedges for squeezing. Serve 2 smorrebrod per person.
Bring sugar, syrup and water to a boil over medium-high heat; cook about 2 minutes until the sugar is dissolved. Remove from heat and add lemon juice; pour mixture into a separate container and cool in an ice bath or refrigerate overnight. Freeze in an ice cream maker; can be kept frozen up to one month.
Divide the brewed coffee into 2 cups. Add steamed milk evenly to each cup topping them off with the froth from the steamed milk. Sprinkle cinnamon on top to garnish.
Whisk all together. Allow 15 minutes for flavors to meld. Whisk before serving.
In large saucepan bring approximately 8 cups of water to a boil. Add the elbow noodles as well as the tomato sauce and kidney beans and cook pasta til done according to box directions. DO NOT DRAIN! Brown beef in saucepan, and drain. Add tomato soup, and chili powder to beef and let simmer for a couple of minutes. Transfer meat mixture to the pot of cooked noodles (with water) and stir well. (Add more water if too thick -- should be a brothy soup consistency). Allow to heat through and serve with cheese and onion to taste in each bowl.
Cook elbow macaroni according to package directions. Drain. In a small bowl, whip mayonnaise and 2 T sugar together. Taste for your preference on sweetness before adding the third tablespoon. In a large bowl place chicken breasts, cut grapes, diced celery, sliced almonds and the macaroni. Toss ingredients together. Add mayonnaise to the large bowl and stir to coat all ingredients. Garnish with mandarin oranges. Chill until time to serve. May serve on individual plates that have been prepped with romaine leaves.
Mix all ingredients in a jar and cover. Shake well. Leave at room temperature at least one hour, and preferably overnight. Shake occasionally during this period. Strain using a coffee filter in a strainer. Put the liquid in a food-quality spritzer bottle. Before using, each time, shake well. Then spritz on the salad greens or vegetables of your choice.
Heat outdoor grill or a two-burner stovetop grill pan. Mix all ingredients for the spice rub together well in a small bowl. Pour dressing into a clear measuring cup; add water equal to 1/2 cup. Pour into a large serving bowl; whisk in 1 tsp spice rub until blended. Press remaining spice rub on both sides of the steak. Coat both sides of steak and red pepper with nonstick spray. Grill pepper for 7 minutes. Add steak to grill; cook 4 to 5 minutes on each side for rare. Remove steak and pepper to a cutting board. Cut pepper in strips; let steak rest about 5 minutes. Meanwhile, add salad greens and remaining ingredients to bowl with dressing. Thinly slice steak across the grain. Add to salad, along with any steak juices, if desired. Toss to mix and coat.
Peel and dice potatoes - about 1-inch size pieces. Mix olive oil and spices in large bowl. Stir in potatoes and mix well. (Optional) Microwave potatoes for a minute or two if you don't want to cook them on the grill as long. Separate potatoes into a few 12-inch packets and wrap up. Cook 30 minutes on the grill or until done to your liking. Sprinkle with shredded parmesan when done and seal foil back up to melt it, or sprinkle it on during the last 5 minutes on the grill.
Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add bell pepper and onion; saute 8 minutes or until tender. Remove from pan and keep warm. Recoat pan with cooking spray. Add zucchini and yellow squash, saute 4 minutes or until crisp tender. Add tomatoes and garlic, saute 2 minutes more. Add squash mixture to onion mixture; keep warm. Cook pasta according to package directions, omitting salt and fat. Drain over a bowl, reserving 1/2 C cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture; toss to combine. Add 1/2 C Parmesan cheese and basil; toss to combine. Keep warm. Sprinkle both sides of chicken with salt and 1/4 tsp pepper. Dredge chicken in flour, turning to coat. Shake off excess flour. Recoat the pan with cooking spray. Add olive oil to pan, swirling to coat. Add chicken and cook 4 minutes on each side or until done. Remove from pan and keep warm. Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes. Remove from heat. Add green onions, butter, and remaining 1/4 tsp black pepper; stir until butter melts. Arrange 1 C pasta mixture on each of 4 plates. Top each serving with 1 chicken breast half, 1/4 C sauce, and 1 tbsp remaining Parmesan.
Thoroughly grease pudding molds, small tins, or custard cups. Sift dry ingredients together. Add remaining ingredients and mix well. Fill molds 2/3 full or less. Cover tightly with lids or or foil. Steam 2 hours in small molds or 3 hours in a large mold. To steam: Place a rack in a deep kettle. Set filled molds on rack. Add boiling water till it comes halfway up around molds. Cover tightly. Adjust heat to keep water boiling throughout steaming time, adding more as it boils away. (This may be done in a pressure cooker or slow cooker. See appliance instructions.). To unmold: Set molds in cold water for a few seconds. Uncover and turn out. If you like puddings less moist, set in the over for a few minutes to dry out. Cut with a sharp knife and serve with Ohio Sauce or another variation of Hard Sauce.
Peel and dice the potatoes. Dice the meat. Heat butter in a frying-pan and add potatoes, onion and meat. Fry until golden, turning often with a spatula. When all the ingredients are golden, season to taste with salt and pepper. Sprinkle over the parsley. Serve the pyttipanna with fried eggs and a glass of cold milk.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and 1/2 cup brown sugar, beating well. Add egg substitute, beating well. Combine flour, 1 teaspoon cinnamon, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Spoon half of batter into a greased and floured 13- x 9-inch pan. Combine remaining 1/2 cup brown sugar, remaining 1/2 teaspoon cinnamon, nutmeg, and walnuts; sprinkle half of mixture over batter, and top with cranberries. Top with remaining batter, and sprinkle with remaining brown sugar mixture. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cut into squares, and serve coffee cake warm.
In a large skillet, cook sausage and onion until sausage is cooked through; drain well. Stir in 1/4 teaspoons garlic powder and 1/8 teaspoons pepper; set aside. For filling, combine cottage cheese, cream cheese, 1/2 cup of the Montery jack cheese, 1/4 teaspoons garlic powder, and 1/8 teaspoons pepper; set aside. Grease a 2-quart rectangular baking dish; set aside. Place noodles on a clean surface. Spread cheese filling evenly over noodles. Sprinkle sausage mixture and mushrooms on top. Roll up each noodle into a spiral. Place lasagna rolls, seam sides down, in a prepared dish; set aside. For sauce, in a small saucepan, melt butter. Stir in flour, tarragon, and 1/8 teaspoons pepper. Add milk. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in 1/2 cup of the cheese. Pour sauce over the pasta spirals. Cover and bake in a 350 degree oven for 25 minutes. Remove cover; sprinkle with the remaining cheese, and bake 15 more minutes.
In a large pot brown the ground beef with onion, garlic, bell pepper, jalapeno pepper and dried chili flakes (if using) until the meat is browned and cooked; drain fat. Add in the kielbasa sausage slices and cook for about 2 minutes. Add in the all remaining ingredients. Simmer covered over medium-low heat for about 1 hour stirring occasionally. Uncover and simmer for another 30-35 minutes (the longer time you cook it the better it will be, you can cook it for 2 hours if desired!). Season with salt, pepper and Tabasco (if using). Stir in the cheese before serving.
Gently toss sliced bananas with rum in a medium bowl. Set aside. In a large mixing bowl, whisk together thawed whipped topping and peanut butter. Arrange ladyfingers bottom side up on a serving platter into four rows of three. Brush arranged ladyfingers with a generous amount of the espresso or coffee. Spread half of the peanut butter mixture evenly over the top of the arranged ladyfingers, then top with the bananas. Brush bottoms of remaining ladyfingers with espresso or coffee, then arrange on banana layer, top side up. Spread remaining peanut butter mixture evenly over top and sides of tiramisu, then sprinkle with cocoa powder. Chill for at least 30 minutes before serving. If desired, sprinkle each serving with more cocoa powder.
Put all ingredients together in a jar or container and shake to mix. Once ingredients are mixed, use a sifter to blend and break down lumps. Store in jar or container. Add (to taste) to a hot cup of your favorite milk or milk substitute and enjoy! This recipe is not overly sweet, so if you like a sweeter cocoa be sure to add more sugar. The cayenne gives the drink a nice little kick!
Lightly coat 5 quart slow cooker with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder and salt. Place butter and chocolate in medium microwavable safe bowl and microwave in 30 second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir n eggs. Add flour mixture, walnuts and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top. Cover and cook on low for 3 1/2 hours. Uncover and cook for 30 minutes. Remove insert from slow cooker and run a knife around edges to loosen brownies. Let cool completely in insert on a wire rack, for 2 hours. Turn out onto a work surface to cut.
Combine soy sauce, mirin, honey, water, ginger, and cilantro in a small saucepan over high heat. Once it boils, turn heat to low and simmer for 2 minutes. Remove from heat and let cool. Once sauce is cool pour into a large bowl or plastic bag and add the salmon., Marinate in the fridge for at least an hour, up to overnight. When ready preheat your broiler. Put salmon on a heavy baking sheet with whatever sauce adheres to it and broiluntil cooked to your liking, about 7-8 minutes is good for me. While salmon is cooking, strain extra marinade into a clean saucepan, bring to a boil, and let reduce. Serve salmon drizzled with some of the extra sauce and a sprinkle of chives.
Coat a large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Crumble in the ground beef and cook, stirring occasionally, for 8 minutes. Stir in the tomato sauce, ketchup, vinegar, worcestershire sauce and sugar. Simmer on medium-low for 10 minutes, stirring occasionally. To serve, spoon about 1/2 cup of the mixture on each hamburger bun. Serve with pickles and coleslaw, if desired. Variations:. Asian: Add 2 cloves chopped garlic, 1/2 teaspoon ground ginger and substitute 2 tablespoons light soy sauce for Worcestershire sauce. Serve over white rice or on hamburger buns. Italian: Add 1 teaspoon dried oregano and 1/2 teaspoon dried italian seasoning. Stir in marinara sauce instead of ketchup. Substitute prebaked pizza crust for hamburger buns and garnish with shredded mozzarella. Mexican: Add 1 tablespoon chili powder and substitute prepared salsa for the ketchup. Serve in taco shells.
Preheat the oven to 400°F Toss the ingredients together in a shallow roasting pan, cover with foil, and cook, stirring twice, for 45 mins., uncover and bake 15 minutes more until lightly browned.
In a shaker, pour apricot brandy, lemon juice and Triple Sec. Fill in with orange juice (until half the shaker or the quantity you want) and add ice cubes. Shake. Pour in a highball glass. Optional: Add 1 teaspoon grenadine.
Cut steak into 1" slices and put into a bowl with claret to marinate 2 hours. Heat butter in pan, add drained steak; reserve 1/2 cup of marinade. Panfry steak until nearly cooked, add mushrooms with their sauce, salt and pepper. When steak is cooked remove, it doesn't take long to cook. Add reserved marinade, simmer 1 minute, remove from heat; stir in cream and reheat gently.
Combine first 4 ingredients in a large sauce pot; cook over medium heat, stirring constantly, until sugar dissolves. Add 2 tablespoons butter; stir until butter melts. Cover and boil mixture 3 minutes. Remove cover and continue to cook, without stirring, until mixture reaches soft ball stage (234 degrees). Remove from heat and without stirring, add remaining butter, pecans, peanut butter and vanilla. Let cool 10 minutes. Beat mixture until well blended. You will feel the mixture thicken as you beat. Immediately pour into a buttered 9-inch square pan. Cool and cut fudge into 1 1/2 inch squares. TIPS & TRICKS: Check you thermometer before beginning to determine an accurate read for the soft-ball stage. Remember that water boils at different temperatures at different altitudes. I cook mine until it reaches 236 degrees. I've read the best stage for fudge is between 236 and 238. Do not leave out the corn syrup. It's acts as a stabilizer. Absolutely do not stir mixture beyond Step 1. It WILL become grainy. Not often do I let it 'sit for 10 minutes' in Step 2, but this is used to prevent additional crystallization of sugar granules. Keep your fire low. I've found a slow simmer produces a smoother texture. It also keeps the milk from curdling.
In a small bowl, combine the hot water and grated palm sugar (be sure to pack the grated sugar into the tablespoon so you have enough sweetening). Stir until sugar dissolves. Add remaining ingredients and stir well.
Heat a wok and add half the oil, swirling it round to coat the pan. Stir-fry the lamb in 2 batches for 3 minutes each time. Remove all the lamb from the wok. Reheat the wok and add the other half of oil. Add the garlic and spring onion, and stir-fry for 2 minutes, then remove from the wok. Add the sauces and sherry to the wok, and bring to the boil. Reduce the heat and simmer for 3-4 minutes or until the sauce thickens a little. Return the meat and any juices to the wok, and the spring onion, and toss to coat with the sauce. Sprinkle with the sesame seeds and serve.
Use hot or sweet (or a combination) of banana peppers. Cut 1 slit in the side of each pepper. Pack peppers uniformly in jars. Mix together turmeric, salt, honey, pickling spices, and water and bring to a rolling boil. Pour over peppers in jar and seal. Prepare one jar at a time so the brine will continue boiling. Process in a boiling water bath for 10 minutes.
Mix egg yolks, zest, 1/2 the lemon juice, and butter in a bowl and set aside. In a seperate bowl mix cold water, salt, and cornstarch. Set aside. Bring hot water and sugar to a boil in a saucepan. Add cornstarch, cold water, salt mixture to pan stirring constantly to aviod lumps. Cook until thick. Turn heat down and stir in yolk, zest, butter mixture. Cook a few minutes longer. TASTE! The remainder of lemon juice can be added to your liking. My son loves strong lemon so I add all the juice and sometimes even more from a concentrate. Pour into pie shell and let cool uncovered on counter for about 20 minutes. Cover and refrigerate. Right before serving top the pie with cool whip as thick as you want. The sweetness offsets the lemon nicely so if you accidently made the filling too strong just top with more than average cool whip.
Make a paste from the chilies, garlic and coriander using a mortar or small food processor. Stir fry this paste in a wok or frying pan with the oil for about one minute, use a pan you have a lid for and large enough to hold the mussels. Add the oyster and fish sauce, stir and then add the stock and the mussels. Cover and cook on a medium heat, or until the mussels have opened and are cooked. Taste the sauce or it needs extra fish sauce or water. Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them.
Preheat the oven to 375 degrees. Toss parsnips and carrots with rosemary, garlic, 2 tablespoons oil, and salt and pepper to taste. Roast for 25 minutes. Transfer vegetables to a high-speed blender or a food processor, add water. Puree until thick and smooth; set aside. In a medium bowl stir together ricotta, oregano, lemon zest and juice, basil and salt and pepper to taste. In a separate bowl stir together the broccoli, panko, cheese and remaining 2 tablespoons of olive oil. In an 8-inch square pan, drizzle a thin layer of olive oil. Place a quarter of the sweet potato slices in the bottom, letting them overlap slightly. Add a layer of half the herbed ricotta, another layer of a quarter of the sweet potatoes, the parsnip and carrot puree, another quarter of the sweet potatoes, the remaining herbed ricotta and the remaining sweet potatoes. Add a thick layer of the broccoli crumble. Cover the pan with aluminum foil and bake for 55 minutes. Remove foil; continue to bake until broccoli is crisp and browned, about 15 minutes more. You may need to adjust temp and time for altitude and differences in ovens.
Pre-heat oven to 350. Spray 9 x 13 Glass Baking Dish with Pam. Put first 6 ingredients in a large bowl and use a whisk to mix together. Add milk and mix. Stir in Pecans, Apples and Pears. Pour into prepared 9 x 13 Baking Dish and spread out evenly. Using your fingers sprinkle Brown Sugar on top. Bake at 350 degrees for 30 minutes. Test with toothpick to see if it is done. Let it cool for 15 minutes and then dust with powdered sugar. Enjoy.
Preheat oven to 350 degrees. Spray loaf pan with nonstick baking spray. Sift together flour, baking powder, and salt. Set aside. In a separate bowl, mix together yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not overbeat. Pour into loaf pan and bake for 45 minutes. Remove and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into pan. Heat until melted, stirring occasionally. Add yogurt to pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.
Dissolve Jello in boiling water. Stir in thawed strawberries. Place in refrigerator until partially congealed. Preheat oven to 400 degrees. Mix together 2 cups crushed pretzels & 1 1/2 cups (3 sticks) melted butter. Press into the bottom of a 9x13 pan. Bake for 8-10 minutes. Cool. Mix 8 oz. cream cheese & 1 cup sugar. Fold in 2 cups Cool Whip. Spread mixture on top of pretzel crust. Pour partly congealed Jello over cheese mixture. Place in refrigerator until firmly set.