HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours. Scrape dough onto a generously floured surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.) Place doughnuts on a well-floured baking sheet. Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375°F Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts. When cool enough to handle, dip the top half of each doughnut in warm mocha glaze and place on a plate. Let stand until glaze is set, about 5 minutes. Mocha Glaze - In a heatproof bowl, combine 6 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, 2 teaspoons corn syrup, and 1 teaspoon instant espresso powder. Bring a few inches of water to a boil in a pan; remove from heat. Place bowl over water and let stand, stirring occasionally, until smooth, about 10 minutes.
Combine last 8 ingredients - set aside. Toast bread in 450 degree oven cut side up on broiler pan until golden and crisp approximately 5 minutes. Top toasted bread evenly with meat mixture - brush with ketchup. Bake for 20 to 25 minutes, test for doneness. Top with cheese slices, put in oven until cheese melts approximately 3 minutes.
In a food processor, shred turkey meat. In a medium mixing bowl combine shredded turkey, mayonnaise, red onion, dill, and cranberry sauce. Stir together until thoroughly combined. On two slices of bread, spread on turkey mixture. Add tomato slices and sprouts. Enjoy!
Place couscous and coconut in bowl. Pour over 1 1/2 cups boiling water, stir well. Cover and stand five minutes. In a pot place cornflour, spices,milk and syrup. Whisk to combine and cook over moderate heat. Stir constantly till mixture thickens. Add couscous, mix well. Spoon into serving dishes, cool 30 minutes till set. Serve with yoghurt.
Set oven to 350 degrees. Sift sugar, flour, cinnamon, baking soda and salt together into large bowl. Add coconut, fruit, carrots, and pecans. Stir to combine. In separate bowl, whisk together eggs, oil and vanilla. Pour into dry ingredients; blend well. Bake in paper-lined muffin tin at 350 degrees for 35 minutes. Test with toothpick for doneness. Cool in pan 10 minutes. Better after 24 hours. Freeze well.
Combine the raisins and warm water in a small bowl, and let stand 5 minutes; drain. Combine the raisins, broccoli, bacon, celery, and sunflower kernels in a large bowl; toss well. Combine mayonnaise, sugar, vinegar, and curry powder in a small bowl; wisk together. Spoon dressing mixture over the broccolie mixture; toss gently. Serve immediately.
Combine potatoes, onion, eggs, pickles and pimiento. Mix remaining ingredients; add to potato mixture. Chill for several hours.
Preheat oven to 450 degrees. in a large, ovenproof casserole dish combine all ingredients. mix well. cover and bake for about 20 minutes. Serve hot or cold with Hot garlic bread, pita wedges or tortilla chips.
Mix creme de cacao and cola in tall glass, place ice in glass (helps support the cream). Float cream on top of cola mixture. Add a splash of grenadine.
Coat a large nonstick frypan with cooking spray, place over medium high heat until hot. Add green onions, saute until tender. Stir in mushrooms and remaining ingredients, cover and cook over low heat 10 minutes or until mushrooms are tender.
Slightly over-stuff each Bugle with white icing. Place various colors of Trix cereal on icing. (I try to use enough cereal to cover most of the icing). The result should look like a miniature cornucopia of fruit! :). Make a bunch, because they will disappear quickly!
Mix together the beef mince and the 3/4 cup pasta sauce. Take a slice of eggplant and spread a little meat mixture along one of the shorter ends, about 1 1/2 tablespoons. Roll up like a cannelloni and slide into a baking dish. Repeat until all is used up. Mix the 1/2 cup pasta sauce with 1/4 cup water and pour over the rolls. Sprinkle with cheese. Bake at 180 degrees Celcius until the rolls are cooked through and cheese is melted and golden. Enjoy!
Cut meat diagonally into very thin slices. Saute mushrooms and onions in butter until tender; remove from skillet. Brown meat lightly on both sides in same skillet. Set aside 1/3 cup consumme; stir remaining consomme, catsup (or mustard), garlic and salt into skillet. Cover and simmer 15 minutes. Blend reserved 1/3 cup consomme and flour; stir into skillet. Add mushrooms and onions. Heat to boiling, stirring constantly. Boil 1 minute. Stir in sour cream; heat through. Serve over hot noodles or rice and garnish with fresh dill.
Preheat oven to 350 degrees. Peel, remove seeds, and shred zucchini to produce 1 1/2 cups. Set aside. In a mixing bowl, add dry cake mix and vegetable oil; mix. Add one egg at a time; mix together. Add milk; stir until blended. Add shredded zucchini; mix. Butter and flour two 8-inch cake pans (can use nonstick vegetable spray). Pour cake batter evenly into pans. Bake for 35-40 minutes or until toothpick comes out clean. Allow cake to cool. Remove from cake pans and frost with chocolate frosting. Can add layers together to make a 2-layer cake.
Slice bacon into small 1/4 inch pieces. Slice onion thin. Cook noodles according to package. Fry bacon in pan and add onion about half way thru browning bacon. Do not drain! Pour all onto drained cooked spaghetti, bacon grease and all. Pour sauce and diced tomato into mix. I usually do this in the big pot I cooked the noodles in and keep it over a warm turned off burner. Salt and pepper to taste. Stir in the cheese until melted. I usually serve with a green salad and some crunchy warm bread. This has been a family recipe for 3 generations. My husband will take this any day over regular Italian spaghetti!
Wash pumpkin well. Cut a 'hat' or cover out of the top of the pumpkin. Clean the inside of the pumpkin of seeds and 'strings'. Cook rice in water and salt till water is absorbed and rice is still a little 'al dente'. In a separate pan, brown the onion in oil. Add chopped prunes, craisins, currants, and cilantro, parsley, and mint to onions and mix well. Add salt and pepper. Add tomato paste and pomegranate paste. Add rice and mix. Stuff pumpkin with rice mixture. Place 'hat or cover on pumpkin. Cover tightly with foil. Place on oven proof tray. Cook in oven at 400 degrees F. for 3 hours. (May require longer for larger pumpkin.). To serve place on serving plate without foil or at least top half of foil removed. Either remove lid and scoop from the top or cut right into the pumpkin to serve the fruited rice and pumpkin.
Mix water and tomato paste, simmer for 2 minutes. Add vinegar, chilli, garlic, cayenne pepper, cumin, oil and honey. Simmer 15 minutes. Place wings in a non-stick oven dish. Pour simmer sauce over chicken, cover and refrigerate for at least 4 hours. Bake wings at 190°C (or 375°F) for 30 minutes.
Combine mayonnaise, Worcestershire sauce, lemon juice and Alouette Cuisine Creme Fraiche in a bowl and whisk well . Add Alouette Crumbled Blue Cheese and mix well. Serve immediately on your favorite salad greens or keep refrigerated for up to 3 days.
Preheat oven to 400 degrees F. Unroll pizza dough onto work surface with the long side parallel to the edge of the counter. Cut into 12 equal strips, about 1 1/2-2 inches wide. Spread pizza sauce over dough, then sprinkle over parmesan cheese, mozzarella cheese and Italian seasoning. Working with one strip at a time, place 7-8 slices pepperoni down each strip of dough, overlapping slightly. The top of the pepperoni should stick out over the top of the dough. Roll the dough into a cylinder to look like a rose bud and transfer to a 12-well muffin tin with the pepperoni edge up. Bake for 15-20 minutes until golden and and crisp. To serve, place a skewer in the bottom of each pizza rose and tie together.
Heat a non-stick skillet over medium-high heat. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Add chicken to skillet and cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; saute 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. Stir fresh lime juice and remaining 1/4 teaspoon salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.
Preheat the oven to Broil. Slice the tomato to 6 even slices . Top each slice with a tbsp of pesto and a slice of cheese. Broil until cheese is melted and eat away.
In a skillet, heat oil over medium high heat, and cook the onions and garlic just to soften (don't let color), for about 2 minutes; add the scallops and lightly cook on one side for about 20 seconds, turn, let cook another 20 seconds, then remove and set aside. Add wine to skillet and let reduce 1 minute; stir in half and half and let that reduce so that it is a nice sauce consistency. Return scallops and add green onions, stirring until heated through. Serve scallops over rice pilaf, if desired, pouring sauce over all; garnish with chives or parsley.
Heat oven to 375. Mix meats, bread crumbs, milk, egg and seasonings together. Lay out a large piece of waxed paper, lightly sprayed with cooking oil. In a food processor mix onions, parsely and golden raisins. (raisins may stay whole, that's ok!) If you do not have a food processor just chop onion and parsley. Mix sauce ingredients together, set aside. Spread meat onto waxed paper in an 11 by 9 inch rectangle. Spread parsley onion mix evenly on top. Start on one of the 9 inch sides and begin rolling the meat tightly. (Like a jelly roll) Lift into a lightly greased loaf pan. Bake for 1 hour at 375. Add sauce to top of meatloaf 1/2 way through cooking time.
Preheat oven to 400*. Grease well a 12 cup muffin tin. In a medium size bowl, mix the oats, and the milk and set aside for 10 minutes. Meanwhile,in a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix. Batter may be lumpy. Fill the muffin cups about three-quarters full. Bake for 16-18 minutes until lightly golden or a cake tester inserted in center of muffin comes with moist crumbs attached. Do not overbake!
Combine marinade ingredients. Marinade vegetables in container overnight. Place green leaf or other decorative lettuce leaves on large platter. Arrange vegetables, meats, and cheeses decoratively over lettuce leaves.
Combine dressing ingredients (lemon - vinegar) in bowl. Let stand 30 minutes and then whisk in the olive oil, mint and soy sauce. Season with pepper. In a large salad bowl add cantaloupe and veggies, toss. Add dressing and toss.
Preheat oven to 450'F. Put the oven racks in the upper and lower thirds of the oven. Arrange the eggplant on a large baking pan and brush both sides with oil. Season with salt and pepper. Bake until golden brown and tender, about 25 minutes. Turn and rotate the slices half way through the cooking process. FOR THE SAUCE:. Whisk 1/4 cup of the milk, with the flour and garlic. Put in a saucepan and then gradually add the rest of the milk and 1/2 cup of the spaghetti sauce. Bring to a boil and reduce to a simmer. It should be pink. Cook until it thickens up. About 2-3 minutes should do it. Spread the sauce on the bottom of a shallow 2 quart baking dish. Alternate the layers of the sauce and cooked eggplant. Put the rest of the sauce on top, sprinkle with the cheeses and bake on upper rack until brown and bubbly. This should take 10-15 minutes. I added some Italian bread crumbs on top of the cheese because I like how crunchy it gets. Bon Appetit!
Whisk syrup, soy sauce and adobo in a pie dish to blend. Add the salmon, turning to coat well. Marinate 30 minutes, turning occasionally. Drain marinade into a small saucepan. Boil marinade until reduced to 1/2 cup glaze, about 5 minutes. Heat a heavy nonstick skillet over medium heat. Add salmon and cook until slightly charred outside and just opaque in center, about 3 minutes on each side. Place 1 salmon fillet on each of 4 plates and drizzle with glaze.
Crush biscuits to coarse crumbs either in processor or in a bag with rolling pin; mix with melted butter. Press into a 20cm loose bottomed tin; chill until firm, about 10 minute. Pour condensed milk and cream into a big bowl. Finely grate the zest from 2 of the lemons into the bowl. Squeeze the juice from all the lemons and add to the mixture. Stir until all is well combined and mixture is glossy, thick and smooth. Spoon lemon mixture over biscuit base and chill for 2 hours or until firm. Unclip tin and arrange raspberries on top. Dust with icing sugar.
Preheat oven to 350. Place margarine in large microwavable bowl; cover loosely with waxed paper. Microwave on high for 30 seconds or until melted. Cool slightly. Add remaining ingredients. Stir until well blended (dough will be very stiff) Drop dough by level 1/4 c, two inches apart onto ungreased cookie sheets. Flatten slightly. Bake 13-17 minutes, just until set. Do not overbake. Centers should be soft. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool completely.
Remove stems and caps from fresh strawberries--thaw frozen berries after measuring and do not drain. Place strawberries half at a time in a blender--cover, blend until smooth. Transfer all blended berries to a large pitcher and stir in limeade and pineapple juice. Cover and chill until serving. Just before serving, stir in the Sprite and the ice. Serve in a punch bowl and add fresh strawberries as decoration if you wish.
To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar). Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes. Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender. Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender. To serve, scatter the coriander leaves over the curry and serve with rice and roti.
Get out the additional ingredients for the variation you have chosen. Heat oven to 375°F; grease 12 regular or 24 mini-muffin cups. In a large bowl with an electric mixer, beat butter, sugar, baking powder and salt until pale and fluffy. Beat in eggs. Gently stir (fold) flour in alternately with buttermilk, beginning and ending with flour until well blended. Follow the directions for the variation you've chosen and divide the batter among the muffin cups. Bake 17 to 20 minutes for regular size, or 14 to 16 minute for mini muffins, until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove and cool completely on wire rack. CHOCOLATE CINNAMON**: Add 1 teaspoons cinnamon to flour in Basic Batter. Stir in 1 cup melted semi- sweet chocolate chips after flour. Divide among muffin cups. Cut up 4 ounces light cream cheese and press into batter. Sprinkle with 2 tablespoons sugar mixed with 1/2 teaspoons Cinnamon. Bake as above. APPLE ALMOND: Crumble 1 can (8 oz.) or 1 roll (7 oz.) almond paste on top of Basic Batter and stir in with 1 cup chopped apple. Divide among muffin cups and top each with 2 thin slices apple (or 1 slice halves for minis). Bake as above. Brush tops with 2 tablespoons warmed honey. PUMPKIN STRUESEL:**. Mix 2/3 cup solid-pack pumpkin, 1/4 cup brown sugar, 2 tablespoons molasses, and 1 teaspoons pumpkin-pie spice into Basic Batter. Divide among muffin cups. Top with crumbly mix of 3 tablespoons cold butter, 1/3 cup flour, 3 tablespoons brown sugar and 1/3 cup chopped pecans. Bake as above. CRANBERRY UPSIDE DOWN**: Thoroughly grease muffin cups (do not line). Mix 3/4 cup whole-berry cranberry sauce, 1/4 cup chopped pecans, 2 tablespoons sugar and 1/4 teaspoons nutmeg. Divide among muffin cups. Press 1 pecan half into center. Spread Basic Batter gently over cranberries. Bake as above. Cool in pan 15 minutes. CRANBERRY:**. Mix 3/4 cup whole-berry cranberry sauce, 1/4 cup chopped pecans, 2 tablespoons sugar and 3/4 teaspoons nutmeg into Basic Batter. Bake as above. SPICY MINCEMEAT: Stir 1 cup mincemeat and 1/4 teaspoons Allspice into Basic Batter. Divide among muffin cups. Bake as above.
In large bowl, combine yeast, sucanat and milk and let stand until foamy about 5 minutes. Beat egg lightly with water and add to yeast mixture. Mix in margarine and salt. Stir in 3 1/4 cups flour, a cup at a time stirring well after each addition. Place dough on a floured surface. Knead gently until dough is smooth and elastic, about 3 minutes adding just enough of the remaining 1/2 cup flour to prevent sticking. Shape dough into a ball, cover with plastic wrap and let rest for 10 minutes. Use dough immediately or place ina covered container and refrigerate up to 24 hours. Filling:. Blanch cabbage in boiling water for 3 minutes. Drain and squeeze to remove excess water. Heat oili in skillet or stockpot and add cabbage, onion and garlic. Saute until soft and lightly brown about 15 to 20 minutes. Remove from heat and stir in eggs, salt, pepper, and dill. Let cool to room temperature. Assemble:. Preheat oven to 375°F Lightly oil baking sheet. Divide dough into 2 nearly even pieces and roll out to a 10 X 14 rectangle. Drape dough over pin and place on sheet [should NOT hang over sheet] Sprinkle surface of dough with bread crumbs and spread cabbage filling over crumbs, leave a 1 1/2 inch boarder all around. Roll out remaining dough to 8 1/2 x 12 1/2 inch rectangle. Place on top of filling and seal by bringing edges of dough on bottom up and over top piece. Use tines of fork, press and crimp edges and make several air vents on top. Make a wash by beating egg with water. Brush dough with egg wash and allow dough and filling to rest 20 minutes before baking. Bake on center rack of oven until golden and sounds hollow when tapped lightly. About 40 minutes. Check crust after 15 minutes. If browning too quickly loosely cover with foil. Remove from oven and allow to cool slightly. Cut into 3 inch quares and serve warm. Make dough and filling a day ahead and refrigerate overnight. Use leftover dough to decorate crust before bakiing.
Preheat the oven to 350. Blend all spice ingredients together in a small bowl. Mix ground beef with the rolled oats in a larger bowl. Mix beaten eggs and worcestershire sauce with the meat mixture. Mix the spice mixture with the meat mixture and blend well. Form meat mixture into a loaf. Place meat loaf on tin foil in a roasting pan. Spread the butter on the top and sides of the meat loaf with a knife or spatula. Bake at 350 for one hour and 15 munutes.
Cook pasta al dente; keep warm over hot water. Fry bacon slices to not-quite-crisp, drain on paper towel, crumble or chop into small dice. Poach seafood gently in the half-and-half (with added wine optional) until translucent. Add some of the hot half-and-half mixture to the egg yolks, then stir egg yolk mixture carefully into the rest of the half-and-half mixture, stirring so that eggs don't curdle. Add the grated cheese, roasted red pepper, and bacon to the half-and-half mixture. Put hot pasta in serving bowl, add the butter and toss to coat. Then pour half-and-half mixture over pasta and toss gently. Serve immediately with fresh ground pepper, salt, and extra grated Paremsan to taste.
In a large kettle, stir fry the onion, green pepper, celery and garlic in the vegetable oil for about 8 minutes or until tender. Add the ground beef and cook until done. Drain. Return meat to kettle, add remainder of ingredients (and kidney beans) and enough water to come to the top of the chili ingredients. Stir til mixed completely. Simmer on low heat, uncovered for at least 3 hours. Top with cheddar cheese and sour cream if desired.
Cut up the potatoes into evenly size strips and keep them in water until you're ready to cook. This can be done days in advance. Cut potatoes will hold for days if they're kept in water. Mix the beer batter ingredients together and let it sit in the fridge for at least 15 minutes. Can be made up to an hour ahead of time. Yes I know that 14 ounces of beer is 1 bottle plus a quarter cup, but it's needed to thin the batter out because of the whole wheat flour. Drink the rest of the bottle. Heat oil to 320 degrees and cook the potatoes in small batches for 2 to 3 minutes, or until they'r are soft and floppy. Set them aside to drain and cool. Once all your potatoes are par-cooked, crank the heat up to 375 degrees and cook the potatoes till they're golden and crispy. Place the cooked fries on a draining rack in the oven set to warm. Set the oil temp to 350 and get ready to fry the fish. Cut the fish into flat filets and dust them in the corn starch. Shake off the excess and add to the batter in small batches. When fish is evenly coated in batter slowly. Use your bare hands for this, they are the best tool for the job. Trust me, you wont get burnt unless you dunk your entire hand in the oil. Submerge each piece, one at a time into the hot oil. Wait for it to start bubbling and puffing up a bit before you let go. Cook the fish for about 2 minutes and then roll them over and cook for another 2 minutes. Remove the fish from the oil and place on a draining rack in the warm oven while you cook each batch of fish. Should take 4 to 6 batches, depending on how big your frying rig is. Serve with malt vinegar and tartar sauce. Try putting some malt vinegar in a spray bottle so you can mist an even coat on the fish.
Preheat oven to 350 degrees F. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 mins on each side, until browned. Place browned chicken breasts in a 9x13 inch baking dish. Make sure to use teriyaki BASTING sauce! regular teriyaki sauce is too thin! Brush on teriyaki sauce, then spoon on salad dressing. Spread drained mushrooms over chicken. Sprinkle with cheese, green onions and bacon bits. Bake for 25-35 mins, or until juices run clear.
Preheat oven to 350°F. Heat olive oil in a skillet over medium heat. Add garlic and spinach and saute, turning frequently, until spinach is wilted (about 5 minutes). Set aside to cool. Cook pasta according to "al dente" directions on box. While pasta is cooking, put spinach in a food processor and pulse to finely chop (you can chop by hand if you want). In a large bowl mix the cheeses, spinach, sauce, and tomatoes. When pasta has finished cooking, drain and add to the cheese mixture. Put pasta mixture into a 9x13 baking dish and bake covered for 30 minutes, then uncovered for 10 minutes.
** Soak beans over night Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High. Cook bacon in a skillet over medium heat until fat is rendered. Add onions; cook and stir until onions are tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno. Stir to blend, then cover and cook on low for 8 to 10 hours, or until beans are tender.
Place ice cubes in tall glass. Add lime juice and sugar syrup and stir. Add rum and water (or passionfruit juice), and stir. Add bitters and nutmeg on top, and serve immediately.