HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the flour and baking powder and set aside. Cream shortening and sugar until well creamed, then add eggs one at a time and beat until fluffy, add vanilla. Then add milk (about 1/4 at a time alternating between the evaporated and whole milk until all is used. Add flour mixture a little at a time until all is incorporated. Put half the batter in a 2-piece tube pan (or 2-3 throw away loaf pans), and then sprinkle with all or half the nuts and half of the cinnamon/sugar mixture (you can use the half of the nuts on top of the cake). Put in rest of batter and top with the other half of the cinnamon/sugar mixture and half of the nuts if not used in middle). Use the same method if using loaf pans. Bang pan three times (this is to let out any air bubbles - hold pan about an inch above counter and drop three times. Bake in a 350-degree preheated oven for one hour (less for loaf pans) or until cake tester or toothpick comes out clean. Options:. If you can find nut meal or finely ground nuts you can add them to the cake batter along with the flour mixture and eliminate the chopped nuts. I have not tried this, but I am sure you can add grated chocolate or mini-chips to the middle of the cake.
Preheat oven to 375. Take breasts out of refrigerator and allow to come to room temperature. Meanwhile, set up your "breading station". Using two pie plates, in one pie plate, beat eggs and 1 tablespoon milk well. Add 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon curry powder. Mix in well. In another pie plate, add bread crumbs and Parmesan cheese. Combine well. Cover breasts with plastic wrap and beat out to about 1/4" thick. Pat breasts dry and sprinkle lightly with very seasoning salt (chicken will get more salt from the Parmesan cheese, so don't overdo it). Using remaining salt and pepper, season both sides of breasts. Take remaining curry powder and coat both sides of breasts and rub into meat. Seasoning and breading can be done ahead of time and placed, covered, and placed in refrigerator. Just bring to room temp before proceeding with baking process. Recommend doing so to let the flavors infuse into the breasts. Take one breast at a time and dredge in egg mixture, allowing excess to drain off. Immediately lay in bread crumb mixture, coating all sides. Pat into breasts really well. Line large baking sheet with aluminum foil. Place seasoned and breaded breasts on sheet and dot with the 2 tablespoons of butter. This really helps the breasts brown up nicely. Bake at 375 for approximately 30 minutes. Test for doneness.
Preheat oven to 350°F Grease muffin pan. Set aside. In a bowl, mix yogurt and baking soda. Set aside. In another bowl, beat butter. Add eggs, one at a time, then vanilla. Set aside. In another large bowl, mix flour, baking powder, salt and sugar. Add the egg mixture and then pour the mixture of yogurt, stirring just to moisten the dry ingredients. Incorporate the chocolate chips. Stir a little bit. Pour in the muffin pan. Mix all ingredients of the garnish. Distribute on the muffins. Bake in oven 30 to 35 minutes. (check the muffins after 20 minutes as I wrote 20-25 minutes as a note, so maybe my muffins were ready after 20-25 minutes. As I said it's been a while since I made them).
Preheat oven to 350 degrees. Spray deep dish pie plate with cooking spray,set aside. Mix together first eight ingredients, in a large mixing bowl. Pour egg mixture into prepared pie plate. Add SPAM and Velveeta evenly into eggs. Bake for 40 minutes until middle puffs up and center is firm. Check for doneness by inserting knife near the middle of the quiche. Let sit for 10 minutes.
Preheat oven to 400°F. Peel apples and cut into sticks with a crinkle cutter. Toss with cinnamon and sugar. Place on a lightly greased baking sheet. Bake 8-12 minutes in a 400F oven. Drizzle with strawberry preserves (to look like ketchup) if desired.
Brew coffee. Pour into large mug. Stir in syrups. Add steamed milk to taste, with some foam on the top.
In an oiled saute skillet oiled with Canola oil& Sesame oil, add all the ingredients& bring to a boil. Reduce heat& simmer about 5 minutes. Check for seasoning. Bring to a boil again. Reduce heat& simmer another 10 minutes, stirring constantly until sauce somewhat thickens, almost like a syrup. Strain& use the sauce to cook over duck, chicken, pork chops or beef cubes.
To roast sesame seeds, place in a hot skillet and stir until they start turning a golden brown, about 2 minutes. Watch them carefully, they burn quickly. Let them cool. I make the bell pepper flakes by dicing them very finely and placing in 350*F. oven until they dry, about 15-20 minutes. Watch carefully so they don't get too crispy! Mix well and store in an airtight container. Use in stir fries or salads and salad dressings, to give a lot of flavor!
Fit a food processor with the "S" blade and add almonds and salt. Process for 5 to 10 minutes, or until the almonds are ground into a paste. As needed, occasionally scrape down the sides of the bowl with a rubber spatula. This will keep up to three months stored in a sealed container in the refrigerator.
Slice tomatoes about 1/4 inch thick, season with salt and pepper and then coat both sides with cornmeal. In a large skillet, heat enough bacon drippings to coat the bottom of the pan, and fry tomatoes until lightly browned on both sides. This recipe was from the back of Fannie Flagg's novel, "Fried Green Tomatoes at the Whistle Stop Cafe".
Mix together roast beef and salsa, warm in microwave and set aside. Warm tortillas, and divide roast/salsa mixture into four portions slightly off center into each tortilla. Top each amount of roast/salsa mixture with 1 1/2 tablespoons of shredded cheese. Fold each tortilla around mixture, making sure that none of the filling comes out of either end. In a skillet over medium heat,warm oil till hot but not smoking. Add tortillas, and cook on all sides until golden brown. If desired, serve with optional ingredients.
Preheat oven to 350 degrees and grease a 9x13 pan. Combind topping and crust ingredients. Press all but one cup of mixture into pan. Bake 12 to 15 minutes until crust is set (it will not be brown) and cool. With a mixer, beat cream cheese and sugar together in a bowl until smooth (note: if your cream cheese just came out of the refrigerator, you can microwave it on the defrost setting for a couple of minutes so that it's a little less difficult to beat with the mixer) Beat in eggs and vanilla. Spread cream cheese mixture evenly over crust. Combind apple mixture ingredients in a bowl. Top cream cheese mixture evenly with apple mixture. Sprinkle reserved oat mixture evenly over top. Bake at 350 degrees for 20 to 25 minutes. Cool completely. Cut into bars.
Bake at least one day before serving so that it hardens up. Pack ice cream on crust without too much pressure so crust doesn't crack. Freeze. Beat egg whites adding vanilla and sugar until stiff peaks form. Seal ice cream with meringue. Broil until light brown. Watch it closely. Freeze. Melt cholocate chips with 1 to 2 teaspoons water and pour over top. Add cherry or sprinkles.
Prep and combine first four ingredients. In separate bowl whisk together parsley, olive oil, and vinegar. Drizzle over salad mixture and stir to coat. Season with salt and pepper.
Wash fish, pat dry. Cut into 1 1/2 inch squares. Marinate in soy sauce for 20-30 min, turning once or twice. Combine.flour, 1/2 C cornstarch, milk, egg, baking powder and seasonings. Pour pineapple into saucepan, Stir in sugar, Heat through. Pour 1 1/2 inches oil in a heavy skillet. Heat to 375*, Drain fish. Dip quickly into batter, Drain. Drop into hot oil. Keep temprature of oil constant. Cook for 1-2 min or until crisp. Remove to a paper towel lined pan, Keep in warm oven. Mix 1 tbsp cornstarch with 1/4 C water, add to pineapple mixture, cook until thickened. Arrange pineapple sauce on platter, Place fish on top carefully.
Preheat the oven to 350 degrees F. Trim the ends from the endives. Cook the endives in boiling salted water for 10- 12 minutes or until tender crisp. Drain well. When cool enough to handle, wrap each one with a slice of ham and place them in a 9 x 13 casserole dish. Sauce: Meanwhile, in a small saucepan, heat the butter until bubbly, and add the flour. Cook, stirring for a minute until it is well blended. Add the milk, and whisk smooth. Turn the heat down. Stir in the grated cheese, and add the salt and pepper and pinch of cayenne pepper, and simmer for another minute. Pour the sauce over the endives, and bake at 350 for 30 minutes, or until hot and bubbly.
Heat saucepan on low heat. Add oil and onions, cook onions on low for about 1 to 1/2 hours, until they are brown/carmelized. Add salt and pepper. De-glaze the pan with white wine, or just use a bit of broth. Add the remainder of the broth and simmer for 20 min to develop flavors. Adjust salt and pepper to taste. Enjoy as is, or add 1/2 or 1 piece of dried/toasted bread to a bowl, cover with broth. Top with Mozzarella cheese and broil in oven until cheese is golden. ENJOY!
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl and toss with 1 tablespoon oil. Keep warm. Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl. Coat veal in cornmeal mixture. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add veal, prosciutto, and sage. Saute 2 minutes. Turn veal over and saute until cooked through, about 2 minutes longer. Add Marsala and broth; boil until slightly reduced, about 1 minute. Transfer veal to plate. Add butter to skillet; whisk until melted. Season sauce to taste with salt and pepper. Return veal to skillet to coat with sauce. Divide pasta between 2 plates. Top with veal and sauce, dividing equally.
Peel oranges and grapefruits and remove pith. Cut in between membranes to release fruit sections into a bowl. Squeeze juice from leftover membranes into a small bowl. Add orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of membrane juice and whisk. Strain juice over fruit and refrigerate for at least 2 hours or overnight. Garnish with mint leaves and serve.
Place the beef in a shallow dish and mix with the lemon juice. Cook the pasta according to directions and drain. Melt the butter with the oil in a frying pan, and saute the onions until transparent. Add the catsup, followed by the brown sugar and the salt. Stir. Add the meat, cook until hot and then add the cooked noodles, and stir until coated.
Prepare a clay roaster by soaking in cold water for 15 minutes. Wash the chicken well inside and out under cool running water. Pat dry with paper towels. Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper. Place the reserved lemon shell inside the chicken cavity. Place the chicken inside the prepared clay roaster and brush with the melted butter. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes. Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in a small saucepan and cook over medium heat until heated through. In a small bowl, make a paste from the remaining 4 tablespoons of butter and the flour. Whisk the butter-flour mixture into the melted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly. Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas. Cover the roaster and return the chicken to the oven for 45 minutes, or until it is cooked through and very tender. Transfer the chicken to a platter or carving board, cut into pieces and serve immediately. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken. I serve this with roasted potatoes or rice.
For fireweed juice: Harvest about 8 packed cups of fireweed flowers. Rinse thoroughly and put in 2 quart pot. Add just enough water to make water level just below top of packed flowers. (Juice should be a deep purple color when finished. If too much water is used in boiling process, juice will be a brownish color. More water can always be added after flowers are boiled to increase amount of juice.) Boil flowers in water until color is boiled out and petals are a grayish color. Ladle juice into jar through cheesecloth to strain. Warm fireweed juice, lemon juice and butter on stovetop. Add Sure-Jell, bring to boil and boil hard for one minute. Add sugar and bring to full boil for one minute. Skim top of jelly. Pour into pitcher(makes it easier to fill jars)and skim again. Fill sterilized jars leaving 1/8 inch space at top. Process in hot water bath for 10 minutes.
Combine flour and pepper in a ziplock bag. Cut chicken into bite sized pieces and add to flour mixture. After all chicken is in the bag, close bag and shake to coat chicken pieces. Melt butter in a large skillet over medium low heat. Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter. Remove chicken and set aside in a baking dish. Cook onion in same pan until soft (if using onion powder, skip this step). Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water. Mix well. Pour water and flour mixture slowly into the pan. Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy. Return browned chicken pieces to the pan. Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically. Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well. Cover and bake at 375 for 30 minutes. Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.
Preheat oven to 350 degrees F. Combine the first 7 ingredients in a mixing bowl and beat for 3 minutes. Pour into a greased and floured 10 inch bundt pan. Bake at 350 degrees 40 to 50 minutes until a toothpick inserted comes out clean. Remove from bundt pan. With a pastry brush brush Frangelico on cooked cake and let it cool completely. Mix Baileys and 1 cup sugar until a thick glaze is formed adding more sugar if necessary. When ready, pour over the cooled cake. Or use the frosting recipe above. Sprinkle toasted almonds into glaze while still soft pressing gentle so to stay on cake.
Prepare angel food cake according to package instructions. Fold in pumpkin pie spice and maple flavoring after batter is completely mixed. Pour into an ungreased 10-inch tube pan, using a spatula to eliminate any large air bubbles. Bake on lowest oven rack according to package instructions. Cool inverted for at least one hour. Remove from pan and drizzle with Pecan Pie Icing. Icing:. Heat butter and pecans in a medium saucepan. Heat until butter is browned and pecans are lightly toasted. Remove from heat and immediately add corn syrup. Stir well and add milk, powdered sugar and vanilla. Beat until smooth. Drizzle over cake. If frosting is too thick, add a small amount of additional milk.
Combine flour, sugar,peel and salt in large bowl. Cut in butter and shortening until mixture resembles coarse meal. Add cognac, then gradually blend in water until mixture can be gathered into a ball. Flatten dough into a disc. Wrap in plastic and refrigerate 1 hour (or up to 3 days). Butter 10 to 11 inch quiche pan. Roll dough out on floured surface into 12 or 13 inch circle 1/8 inch thick. Fit into pan;form edges. Freeze until firm (or up to 1 month). Preheat oven to 450 degrees. Prick pastry shell with fork. Line with buttered parchment paper, then fill with dried beans or pie weights. Bake 5 minutes;reduce oven temperature to 350 degrees and bake 10 minutes. Remove paper and weights. Continue baking until well browned, about 20 minutes. For filling:. Combine all ingredients in heavy medium saucepan and stir constantly over low heat until thick, 15 to 20 minutes; do not boil. Let cool. (Can be prepared 2 days ahead.Place plastic wrap directly on surface of filling after cooling. Refrigerate until ready to use.). Spoon filling into crust and arrange raspberries decoratively over top.
Combine the sour cream, egg, 1/2 c sugar, 2 T flour, and vanilla in a medium sized bowl. Fold in the peeled and sliced pears. Scrape into the pie shell and place in a 375 degree oven for about 40 minutes. While the pie bakes, make the crumble; mix together the flour,sugar and cinnamon, cut in the butter to the size of petite peas. After the pie has baked for about 40 minutes, pull it from the oven and sprinkle the crumble topping on. Put pie back into the oven for about 20 minutes longer. Keep this pie refrigerated, if there are any leftovers.
In medium saucepan add: salt, celery, potatoes, onion,"juice" from the 2 cans of clams. Add just enough water to cover mixture. Simmer 8-10 minute or until potatoes are tender. Meanwhile: In a large stockpot, bring to boil 1 half and half and butter stirring constantly. Mix together cornstarch and milk. Slowly stir into half and half mixture while boiling, stirring rapidly, remove from heat. Stir in vegetable mixture. Add red wine vinegar. Add clams and Fresh pepper to taste! DO NOT BOIL CLAMS! Enjoy!
Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula. Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oatcoconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely. Cupcakes can be stored in airtight containers at room temperature up to 3 days.
Making the mayonnaise in a Mixing Bowl with a Whisk: Start by mixing together the mustard and lemon juice in a bowl; add 2 egg yolks and mix well; mix the 2 lots of oil together in a jug and start to add them a drop at a time to the egg mixture, while continuing to whisk; finally, add the white wine vinegar and then the remaining whole egg; and season to taste. Making the mayonnaise in a food processor: Start by processing together the mustard and lemon juice, add the 2 egg yolks and process again so that all the ingredients are mixed well together; mix the 2 lots of oil together in a jug and start to add them in a gentle stream while the processor is running; finally, add the white wine vinegar and then the remaining whole egg; and season to taste, and process for a few moments to ensure that all the ingredients are well-combined.
Preheat oven to 350'. Using cupcake liners, place 12 liners in a muffin pan and set to the side. In a medium bowl, combine flour, baking powder and salt and set a side. In a food processor or blender add strawberries and process until pureed. Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting. Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy. Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended. Add vanilla extract if using. Mix together milk and 1/3c strawberry puree. Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well. Using a ice cream scoop or tablespoon, add batter to prepared muffin cups. Bake for 20 to 25 minutes, or until lightly browned. Cool cupcakes completely on a wire rack before adding the frosting. To make the Strawberry Frosting: Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy. Reduce speed to low and add powdered sugar and blend well. Add vanilla extract and 3TBS of the strawberry puree, blend well. Using a knife frost the cupcakes and top with decorative candies.
Combine first 7 ingredients. Combine all dressing ingredients; pour over the ham mixture and toss. Refrigerate.
Dough (traditional way): Put the water in a large bowl and sprinkle it with the yeast. When you see some small bubbles on the surface of the water, you know that the yeast is working. Add the salt and oil. Mix this into the water, and add about 3 cups of flour to make dough. Add enough flour to make smooth, elastic and not very sticky dough. Dough (with kneading machine): I throw everything in the kneading machine for 10 minutes and it works perfectly, but I cannot assure you that it would be the same for you. Let the dough rise a little before putting it in the baking dish (20 minutes is enough). With 1/2 of the dough, roll out a piece to line a 34 cm tin (2 cm for folding). Place it on the greased baking tray. Season it with salt, pepper and oregano, according to taste. Place the meat chunks on it evenly. Sprinkle the mizithra over the meat, so that it spreads evenly over the pie. Sprinkle the mint over the cheese. Roll out another piece of pastry with the remaining dough. Cover the pie with the dough and seal it around the edges. Make a small opening at the top and bottom of the top pastry sheet (to let out trapped air in the pie while cooking). Brush the pie with the beaten egg and sprinkle sesame seed all over it. Cook the pie in a moderate (180°C / 350°F) oven for approximately 45 minutes; only the pastry needs to be cooked, while the meat and mizithra cheese will amalgamate inside the pie with the heat. Note: I used lamb meat cooked with my mastelo Recipe #440773 and some of this juice. Just prepare more than for a single meal. This keeps in refrigerator for 3 to 4 days at least. After this time the juice will be a jelly. I cannot find mizithra here, but I get the Turkish "cokelek" (a skim-milk cheese precipitate) which is dryer than mizithra; for this reason I use more meat juice.
Preheat oven to 350°F For the cookie base: Line a 9x13-inch baking pan with aluminum foil, and spray it lightly with cooking spray. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. Pour crumbly dough into prepared pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack. For the topping: Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Using the spatula, spread the topping in an even layer. Let topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter. Once bars are cut, melt chocolate in a small bowl. Heat it on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of wax paper. Use remaining chocolate (or melt a bit of additional chocolate, if necessary) to drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container.