HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat 2/3 cup butter with sugar thoroughly. Add eggs, one at at time until fluffy. Combine flour, salt cinnamon and baking powder in small bowl. Add the dry ingredients alternately with the milk to the creamed mixture. Stir in the carrotts & 1/2 cup nuts by hand. Spread evenly in greased 9 " round cake pan. Bake at 350 40 - 45 minutes or until inserted toothpick comes clean. Cool in pan on rack for 15 minutes. Remove from pan and cool on rack completely. Combine the remaining butter, cream cheese, vanilla & powdered sugar for frosting. Frost the cooled layer. Combine the ground nuts with the brown sugar. Sprinkle over frosting. Keep chilled.
mix all three ingredients together in a glass with ice and serve if your feeling fancy garnish with some raspberrys.
Sift ingredients together, combining thoroughly. Use in place of flour in cakes and other baked goods. Store in airtight container or ziploc bag in refrigerator.
Melt butter in medium saucepan on medium heat. Add curry powder and sugar; cook and stir 30 seconds. Pour water and coconut milk into saucepan. Bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes before serving.
Preheat oven to 450 degrees. Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layer in roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken. Using kitchen twine, tie legs together to enclose. Rub chicken with remaining 3 tablespoons each of butter and oil. Place chicken on top of potatoes on one of its sides. Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting 20 minutes more. Turn chicken, breast side up, and add 2 tablespoons water to pan. Continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more. Carve chicken in roasting pan allowing the juices to combine with the potatoes. Serve from the roasting pan, spooning pan juices over potatoes. Sprinkle with fleur de sel.
Wash spinach and apple and scrub carrots and beet, but do not peel. Peel ginger. Juice everything, stir gently and enjoy.
Combine all ingredients in crock pot, stir to mix. Simmer on low for 8 to 10 hours, or on high for 6 hours. Serve over brown rice or any type of pasta/noodle. Note: Bone-in chicken thighs can be used but boneless is easier; 1-1/2 lbs should be about 8 thighs.
1) Preheat the oven to 350°F Grease a 9-by-5-inch loaf pan. 2) Mash the bananas well with a fork or coarsely puree them in a food processor. Measure out 1 cup and set aside. 3) In a bowl, stir together the flour, sugar, baking soda, salt, cinnamon, and nuts. In another bowl, whisk together the eggs, sour cream, vanilla, butter, and the 1 cup mashed banana pulp. Make a well in the dry ingredients and pour in the banana mixture. Stir together the wet and dry ingredients just until combined. The batter should be slightly lumpy. Gently fold in the blueberries, taking care not to break them up. Pour the batter into the prepared pan. Bake until the top of the bread is firm to the touch and a cake tester inserted into the center comes out clean, 50-60 minutes(It takes 53 minutes in my pre-heated convection oven). Let cool in the pan on a rack for 30 minutes. Turn the loaf out onto the rack and let cool completely.
Cream together sugar, shortening, eggs, salt and baking soda. Add cherries, nuts and flour; mix well. Put in greased and floured 13x9-inch glass dish. Bake at 375°F for 30 minutes. Blend together sauce ingredients. Cook until thickened, stirring constantly. Remove from heat. Pour over cherry pudding. Enjoy.
Combine all ingredients for marinade, marinate the flank steak for several hours or overnight. Combine the ingredients for the dressing, whisk to combine. Set aside. Over medium high flame, grill the flank steak to desired doneness. Allow to rest at least 20 minutes. Prepare the vegetables: Peel the cucumber leaving strips of the skin. Cut in half lengthwise and remove seeds, Slice diagonally into thin slices. In a large bowl, combine the vegetables with the herbs and toss. Lightly dress to taste with the reserved dressing, adding salt, pepper, and additional lime juice to taste. Slice the steak thinly against the grain. Arrange the salad on six plates and top each with a portion of the beef. Garnish with chopped roasted peanuts or a few chives. Makes six servings.
Heat the evaporated milk in a medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add butterscotch morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.
Boil ribs for 20 minutes. Remove ribs from water and place on a foil lined cookie sheet. Sprinkle the ribs with the lemon juice and then the seasonings, making sure to coat both sides. (You may need to adjust the amounts of seasonings- I do this by eye so the measurements given are approximate). Place in a 350 oven for 30 minutes. Enjoy!
Brown beef, onion and bacon over medium high heat. Meanwhile, add all beans to crock-pot. Add beef mixture to beans and stir. Combine remaining ingredients with a whisk and stir into bean mixture. Turn crock-pot to low for at least 4 hours - I have made them farther in advance, they'll get thicker as time goes on. Oven directions: If you'd like to bake them in the oven, pour bean mixture into large dutch oven and bake at 350 for an hour.
Preheat oven to 350 degrees. Transfer pie to pie plate, trim crust to 1/2 inch beyond the pie plate. Fold under extra pastry, crimp edges, set aside. For filling: in heavy saucepan melt butter and chocolate over low heat, stirring frequently. Cool for 20 minutes. In a large bowl combine eggs, sugar, flour, and vanilla. Stir in chocolate mixture and nuts. Pour into pastry crust. Bake for 50 to 55 minutes or until knife inserted comes out clean. Transfer to wire rack and cool for 1 hour before cutting.
Cut cheese into 2 3/4-inch by 1/2-inch sticks. Place flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour, dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels. Let stand for 3-5 minutes. Serve with salsa and guacamole, if desired.
Preheat oven to 350°F. Grease loaf pan. Combine margarine, sugar, eggs and vanilla in a bowl. Beat on medium speed until moistened. Mash bananas and add with milk. Beat on low to blend. Add next five ingredients. Beat on low until flour mixture is moistened. Use a spoon to fold in the walnuts. Pour batter into loaf pan. Bake on centre rack 50-60 minutes. Remove from oven and let stand 15 minutes on a wire rack. Remove from pan. Cool completely.
Combine spinach, pears, and cheese. For dressing, whisk together vinegar, mustard 1 t each sugar and salt and 1/4 t freshly ground pepper. Whisk in oil. Drizzle over salad and pass remaining dressing.
Grease a 13x9 baking pan and preheat oven to 375 degrees. Mix together cake mix, 1 egg, and butter; press into bottom of the pan. Mix remaining ingredients well and pour over the top. Bake for 35 minutes, or up to 45 if you don't like your topping quite as gooey. Cool before cutting into squares.
Beat cream cheese until smooth and gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping. Spread a thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with remaining glaze. Gently smooth cream cheese mixture over glazed berries. Cover and chill until set, at least 4 hours. Store leftovers in refrigerator.
Chill all of the ingredients. You can even freeze the pineapple and banana in chunks if you like. Place all of the ingredients into a blender. Blend until smooth. Looks great in tall glasses, garnished with orange slices. For a more colourful effect pour a little grenadine down the side before serving.
Heat oven to 400°F Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan. Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain. In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally. Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed. Bake at 400°F for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.
Combine flour, sugar and butter. Pat into a greased 9 x 13 baking pan. Bake at 350°F for 20 minutes. Meanwhile, in a bowl, whisk eggs, sugar, flour and lemon juice until frothy. Pour over the hot crust. Bake at 350°F for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with a confectioner's sugar. Cut into squares.
Preheat oven to 425. In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat. Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.
Cream sugar and shortning. Add eggs and mix thoroughly. Puree peaches in a blender, add to creamed mixture with dry ingredients. Mix thoroughly. Add vanilla extract and chopped nuts, stir until blended. Pour into two 9x5 inch well greased and floured loaf pans. Bake 325 degrees 55 to 60 minutes. Let set in pans a few minutes before removing. p.s.
Cook the chicken in oil in a large skillet until done. Remove from the pan and turn the heat to medium-low. Mix the first four ingredients. Add to skillet and let bubble for 1 to 2 minutes. Return the chicken to the skillet, turn the heat to high, and cook, stirring frequently, until much of the liquid has evaporated.
Spread bread cubes out on 2 rimmed baking sheets and toast in a 350 degree oven until dried out and slightly crisp (10-15 minutes). Set aside. In a large skillet, melt butter over medium heat. Add onions and celery and cook, stirring occasionally, until very soft but not browned, about 7 minutes. Add apples and leeks and cook for a few minutes longer until apples are crisp tender. Add sage, thyme, and bouillion, stir and cook for a minute longer, then remove from heat. Transfer onion/ apple mixture to a very large mixing bowl, add chopped bacon and bread cubes, and toss well. Add 2 cups of chicken broth, toss well, then add more broth, a little at a time until the stuffing is well-moistened, but not soggy. Taste and add a bit of salt, if desired. Pour stuffing into greased casserole dishes (mine fit into one 9x12 dish, but you can divide if necessary). Cover with foil and bake at 375 degrees for about 30 minutes. Uncover and bake an additional 20 minutes, or until the top is golden brown.
Spread refried beans evenly on 1 side of each tortilla. Place half of a cheese slice on each tortilla; top with 1 tablespoon salsa and 1 hot dog. Roll up tightly, jellyroll fashion, and place seam side down on a baking sheet. Brush with oil. Bake at 400 degrees for 5-7 minutes.
Discard sausage casings. Cook sausage, onion and garlic in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink; drain. Return mixture to Dutch oven. Stir in broth and next 6 ingredients; bring to a boil. Reduce heat; simmer 30 minutes. Skim off fat. Stir in zucchini and tortellini; simmer 10 minutes. Sprinkle each serving with cheese.
Add ingredients according to manufacturer's suggested order and set on dough cycle. Turn onto lightly floured board. Roll out to a rectangle about 10x18 inches. Brush with melted butter; sprinkle with cinnamon-sugar mixture and pecans, if used. Starting at long end, carefully roll up; pinch seams together. Measure and cut 1-inch slices. Place cut side up on a buttered baking sheet. Cover with a slightly dampened towel and let rise in a warm place for about 45 minutes to 1 hour. Bake at 375° for 15 minutes, or until browned. Drizzle with cinnamon bun glaze or thin icing of your choice. Icing: Melt butter in a medium saucepan; add hot water and vanilla. Remove from heat then stir in confectioners' sugar. Add more hot water, 1/2 to 1 teaspoon at a time, until desired consistency.
Preheat the oven to 350 degrees F. Lightly grease a glass pie plate. In a medium bowl, mix together the hearts of palm, garlic, mozzarella cheese, Parmesan cheese, green onion, sour cream and mayonnaise. If you prefer, this can be pureed in a food processor. Spread into the greased pie plate. Bake uncovered for 20 minutes, or until light brown and bubbly. Serve with crackers, pita chips, bread, tortilla chips, triscuits, etc. Enjoy!
soak crumbs in milk in 8x8 pan while you flake salmon. combine salmon flakes with mayonnaise, egg, lemon juice. mix in the salt, pepper, paprika, and onions. add crumb mixture. bake at 350 degrees for about 30 minutes.
Boil potatoes with garlic until tender and drain. Mash potatoes and garlic together and add 6 tablespoons of the butter and then add the milk. Mash until potatoes are smooth. Add salt and pepper to taste. Add mozzarella and Parmesan cheeses. Stir to blend. Use 1 tablespoon of the remaining butter to grease the bottom and sides of a casserole dish. Coat the bottom and sides with breadcrumbs. Spoon potato mixture into the dish and dot the top with the remaining tablespoon of butter. Bake at 350° for about 15 minutes or until the top is golden brown.
Preheat oven to 325F degrees. Butter bottom and sides of 10" spring form pan. Mix bread crumbs and 1/4 cup Parmesan cheese. Sprinkle mixture into pan, turning to coat completely. Mix basil leaves, parsley, oil, salt and garlic in food processor until smooth paste forms, about 2 minutes, scraping sides occasionally. Put ricotta cheese, cream cheese and Parmesan in a mixer bowl and mix until smooth about 2 minutes. Mix in the eggs. Remove about 1/3 of this mixture to a small bowl. Into the original 2/3 cheese mixture, fold in the basil mixture until well blended. Pour the basil mixture into the prepared pan and carefully spread an even layer of the cheese mixture on top. Sprinkle with pine nuts. Set pan on a baking sheet. Bake 1 1/2 hours. Turn oven off and cool cheesecake about 1 hour with the oven door slightly ajar. Transfer to a rack and cool completely. Serve at room temperature, or slightly warmed.
If you need to par-boil these potatoes first, place them in a large pan of boiling water and cook for about 5 to 8 minutes. Do NOT peel them, but scrub them if necessary and cut any protruding eyes out. Drain them well and place them straight on to the BBQ grill/shelf, moving them around all the time with heatproof tongs. Or, if they are too small and might fall through the grill, put them in an old frying pan, skillet or cast iron container with a knob of butter, and cook them over the direct heat, again moving them around so they don't over colour in one area. I have also placed these potatoes in a double wrapping of tin foil, with a knob of butter and cooked them in the embers of a BBQ - turning them around regularly for about 30 to 45 minutes. (You can also do them this way when you have a wood fire burning in your home during the winter months.). Bake them for about 20 to 30 minutes until the skins are well coloured and slightly crispy, and then serve them piping hot with butter and sea salt and black pepper.
I like to chop up the veggies into chunky strips and slice everything chunky. I cut the garlic into halves. I only have a medium sized frying pan, so I fry the veggies in batches. Heat up the oil in the pan on a very high heat and throw in the potatoes shaking the pan so that they get golden on different sides. This usually takes about 5-7 minutes. Then throw in the onion and garlic cook for a further 2 minutes. If your pan is big enough, throw in the veggies one by one giving a couple of minutes in between each one to let the flavours develop. If your pan isn't big enough, empty the contents periodically into a large casserole dish. Once you have fried all your veggies, put all into a large casserole dish. Set your oven to gas mark 6. In a jug put the glass of wine, soy sauce, marmite, mixed herbs and stock cube. Add some boiling water, approx enough to just meet level of veggies in casserole dish. Add the cornstarch and stir it in thoroughly. Pour over the veggies in the casserole dish. Cover with foil and put in the oven. Shile this is in oven, make the dumplings: Rub the soya margarine into the flour, salt and pepper until it resembles breadcrumbs. Add a little water and turn into a light sticky dough. Make into little or big balls. Put on top of casserole and cover up with foil. Let it it cook covered for 30 minutes. After 30 minutes, remove foil and let cook for a further ten minutes.
Blend the first 3 ingredients. Mix well. Spread mixture over a large decorative glass dish. Top with enough cocktail sauce to cover the dish. Chop enough shrimp to scatter around the dish. Top with mozzarella cheese, green onions, green pepper and tomatoe. Chill for 2 - 3 hours before serving. Serve with assorted crackers.
In a bowl, combine peeled, cubed tomatoes, softened butter, and olive oil, and red wine vinegar. Add mozzarella cheese to the mixture. Crush garlic clove and add to mixture. Add dried oregano, parsley and basil. Add salt and pepper to taste. Place sauce in a plastic container with a tight lid and shake vigorously. Let it sit at room temperature for several hours. Serve over a pound of pasta and top with Romano cheese, if desired.
Grease and flour 2 nine-inch round pans. In a large mixing bowl, cream margarine with white sugar. Add the egg yolks one at a time, beating after each addition. Sift together flour and soda. Alternate adding the dry ingredients into the creamed mixture with buttermilk. Add the walnuts, coconut, and vanilla. Beat the egg whites until stiff and fold them into the batter. Pour the batter into the cake pans and bake for 45 minutes in a 350-degree oven. Remove from oven and allow to cool. While cake is cooling, make the cream cheese icing. Cream butter with cream cheese. Add powdered sugar; mix well. Add vanilla and beat until smooth. Place one cake layer on a cake plate, and ice the top. Cover with the second cake layer. Ice the sides and top of the cake.
Heat grill to 350-400 degrees or there about. Mix fruit and juice with the rest of the ingredients not including items for the topping (flour, sugar, cinnamon & nutmeg). Spray 10" seasoned cast iron pan with a little oil. Pour fruit mixture into cast iron pan and set on grill. Close cover and bake for about 15 minutes. Mix all topping ingredients in bowl using your hands until crumbly. Use heavy duty or double regular foil and set inside cookie sheet with all sides raised. Spread topping mixture on foil. Set foil directly on grill. Close grill cover. Make sure the grill is on medium or low and no more than 375 degrees. Turn fruit with spatula to bring the carmelized bottom to the top. Bake another 10 minutes. Bake topping about 10 minutes (please make sure to check so bottom does not burn). If needed, turn topping so bottom don't burn. Remove topping from grill. Cool for a couple of minutes. Break topping into small pieces. Distribute topping on top of fruit. Bake another 5 minutes. Remove pan from grill and cool before serving.
Combine all ingredients except sour cream, parsley and broccoli florets in a large stock pot. Resist the urge to add more water -- it doesn't seem like enough, but it is, and if you add more, the consistency of the soup will be thin and watery. Bring to a boil and simmer until potatoes and broccoli are tender. Meanwhile, steam the broccoli florets and mash them with a potato masher or fork. Remove about three or four cups of the soup mixture and mash that as well. Add the mashed mixture and mashed florets to the pot and stir. The mixture should be thick like stew. If it's still runny, mash some more. Remove from heat, stir in sour cream, salt to taste and serve.
Preheat the oven to 350 degrees F. Cut the baguette in half lengthwise, place on a sheet tray and bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 ounces of the olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese. In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature. Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.
Mix all together. Place cut up chicken in sauce to marinate. Grill until chicken is cooked done.
In a blender, combine all ingredients, except applesauce and cinnamon. Blend until smooth. Pour mixture onto a nonstick skillet, making 8 pancakes. Turn pancakes when edges appear dry. Brown lightly on both sides. To serve, place pancakes on serving plates. Divide applesauce among pancakes on top. Sprinkle with cinnamon.
Pour 1/2 c melted butter in a baking dish. Combine flour, paprika, salt and pepper. Dredge chicken pieces in the flour mixture. Put chicken pieces in the baking dish and turn to coat with butter. Cover and bake, meaty side down, at 400 degrees for 30 minutes. Combine 1/4 c melted butter, lemon juice and honey. After the chicken pieces have cooked for 30 minutes, turn the pieces over. Pour the sauce over the chicken. Bake uncovered for an additional 25-30 minutes or until chicken is done.
Mix all the ingredients in a bowl, taste the marinade to see or you want to add a bit more five-spice powder, and hot sauce Add the chicken, mix well, cover and put in the fridge to marinate, at least 2 hours but I prefer 24 hours. When ready to bake remove the chicken from the fridge to get back to room temperature. Pre heat the oven 325F; line a baking tray with foil. Shake off the marinade, bake the wings for approx 1 hour until tender, baste them now and then with the marinade, and if desired finish them under the grill.
Mix sugar, flour and salt together. Add cream, milk and vanilla. Pour mixture into a 9 inch unbaked pie shell; sprinkle with cinnamon and dot with butter. Bake in 425 F oven for 10 mins; reduce heat to 350 F and bake for 1 hr 15 mins.
In a small nonstick skillet, heat oil over medium heat. Add scallions and cook until fragrant and beginning to soften, about 2 minutes. Add tomatoes and salt; cook, stirring occasionally, until tomatoes have softened and given off some of their juices, about 3 minutes. Remove the pan from the heat, cover, and keep warm. Bring a large saucepan of water to a boil; add vinegar. Crack 1 egg into a cup. Gently slide egg into the water. Repeat with the remaining egg, using a slotted spoon to keep eggs separated from each other, if necessary. Cook at a simmer until yolks are lightly set, 3-4 minutes. Divide tomato-scallion mixture between 2 shallow bowls. Top each with an egg. Spoon any remaining liquid from the tomato mixture over the eggs. Serve warm.
Mix all ingredients; place in freezer; stir occasionally. Serve in fancy glass with a straw.
Ignore the directions on the cake mix box. Place the yellow cake mix, eggs, oil, water, lemon flavoring, and lemon gelatin in a large bowl. Stir until well mixed. Transfer your batter to a well greased bundt pan. Bake at 325 degrees Fahrenheit for 40 minutes. Turn it upside down onto your platter. While the cake is cooking whisk the powdered sugar and lemon juice for the icing; and pour it on hot.
Put the carrots in a pan and cover them with water. Bring to a boil. Cover and reduce the heat. Simmer for 20 minutes or until they are very tender. Drain them. Put the carrots in a bowl and add the other ingredients and then mash to the consistency you want.