HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Pan sizes: 9x13 or 11x17-inches, depending on how high you want the cake. (I use 2 disposable foil pans, one inside the other. To remove from the pan after baking, I loosen the sides then cut the pan and peel it away). OR you can line the foil pans with foil [;), and lift it out to cut. COOKIE DOUGH: Mix flour, baking powder, 1/2 cup sugar, and margarine. Work as for pie dough. Then add beaten eggs and milk. Pat in pan which has been greased on bottom and sides. Cover dough with pineapple. CHEESECAKE FILLING: Cream the cheese with the sugar until very smooth. Add lemon juice, salt and potato starch. Add eggs yolks and beat slightly. Beat heavy cream until soft peaks form. Fold into the cheese mixture. Beat egg whites until soft peaks form and fold into cheese mixture. Pour cheese over pineapple. TO BAKE: Bake for about one hour. Test with knife in center to see if done.
In a saute pan heat oil olive and saute all ingredients until almost tender. Place on large platter and serve under Jerk Chicken. (Can be served on the side also.).
Combine graham cracker crumbs, 1/4 cup sugar and butter. Press firmly onto the bottom and sides of a 9-inch pie plate. Blend together the cream cheese and sugar; mixing well. Fold in half the nondairy whipped topping. Spread mixture in the crust-lined pie plate. Whisk together the pudding mixes and milk; mixing well. Spread on top of the cream cheese mixture. Top with the remaining nondairy whipped topping.
Combine rice mix with butter in large skillet. Saute over medium heat until vermicelli is golden brown, stirring frequently. Slowly stir in water, seasoning packet and canned tomatoes, undrained and chopped. Bring to a boil. Cover; reduce heat to low. Simmer 15-20 minutes or until rice is tender.
Mix oil, buttermilk, egg and vanilla. Add flour, sugar, soda, cocoa and salt. Mix all together well and add coffee. Pour into lightly greased and floured 8X13X2 sheet pan (I have made it in a bundt pan too). bake 350F degrees for 30 minutes.
Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. With your hands break up chunks of dates & coconut, and stir those 3 ingredients together. Add the cherries, pineapple, and sweetened condensed milk. Stir thoroughly. (I wear non-powdered surgical gloves, and stir it with my hands because the mixture is very stiff.). Let set at room temperature while you prepare the pans. Spray 2 - 9"x5" loaf pans with Pam. Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4"x 16 1/4" and 8"x 12 1/2" strips for this. You want the paper to come up past the sides of the pans after the mixture is packed into the pans. It seems like a lot of work, but it's well worth the effort!) Now spray the paper (after you've pressed it into the pans) with Pam. Stir the ingredients well again.Divide the ingredients equally between the 2 loaf pans. Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to "batter".). Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they're brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.). Remove cakes from oven and let cool for 10 minutes in the pans. Gently lift the edges of the paper a couple of times on each side - kind of a rocking motion. Turn pans upside down onto a paper-lined cookie sheet. Lift pans from the cakes. Remove paper from bottom of cakes IMMEDIATELY. Let cool completely. Place in a large container (don't wrap yet) and refrigerate overnight. Turn cake upside down to slice. After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil. May be refrigerated up to 3 months or frozen up to 1 year.
Drain beans and gently rinse with cold water. With 3 T. of oil, saute ham hocks, when brown turn over and add 1 garlic clove, add 3 cups cold water, beans, bring to boil, then simmer 30 min.; add thyme and rosemary. In a soup pot; add 1/4 Celsius oil, remaining chopped garlic, cook until light brown; add leek, onion,, carrot, celery and bay leaf; saute for 8 minutes over medium heat, add cabbages and saue for 5 minutes; add remaining 3 Celsius water and tomato puree; cook for 20 min., add to beans and continue to cook for 20 minute more; remove ham hock, when cool chop the meat, set aside. Place bread slices in 375 degree oven, cook until lightly browned, remove from oven and rub with a clove of garlic, brush with olive oil. When read to eat, bring soup back to a simmer. In individual bowls, place toasted bread, chopped ham from ham bone then Soup, Drizzle 1-2 T. of "The best olive oil in the house" on top of soup and sprinkle with fresh grated parmesan cheese.
Remove peel from grapefruit and orange. Scrape away white membrane from peel. Cut peel into thin strips. In large kettle, combine peel and water. Cover kettle and cook over low heat until peel is tender; about 20 minutes. Section fruit and chop. Add to kettle along with cranberries; simmer 10 minutes, stirring constantly. Stir in pectin. Bring to a boil; stir in sugar. Bring to full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim foam. Let stand 15 minutes, stirring occasionally. Ladle into hot sterilized pint jars. Seal with lids and rings and process in water bath 10 minutes. Remove from water and cool on wire rack. Lids should "ping" as they cool.
Preheat oven to 350°F. In a large, heavy skillet, lightly brown ground beef, sausage, onion and garlic in the oil. Be sure to keep the meat chunky, not finely separated, while cooking. Drain the meat. Add pepperoni, tomatoes, tomato paste, water, salt, pepper and oregano. Simmer, uncovered, for 30 minutes. Cook and drain lasagna noodles according to package directions. In a 13 x 9-inch pan, spread 1 cup of the prepared sauce. Alternate layers of noodles, sauce, ricotta, mozzarella and parmesan cheeses, ending with sauce, mozzarella and parmesan. Bake for 40 minutes or until lightly browned and bubbling. Let stand for 15 minutes before serving.
To clarify butter, heat until almost boiling. Remove from heat and allow to cool slightly; skim top. Heat clarified butter over med. heat. Add pork and saute until done, which takes about 8 mins.on each side. Remove medallions and add shallots. Cook until done. Add remaining ingredients and adjust seasoning. Heat thoroughly and return pork to pan. Heat and serve.
Make sauce: In hot oil in 5-quart Dutch oven, saute onion and garlic 5 minutes. Mix in rest of sauce ingredients and 1-1/2 cups water, mashing tomatoes with fork. Bring to boiling, and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour. Make Manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1-1/2 cups water; with electric mixer, beat just until smooth. Let stand 1/2 hour or longer. Slowly heat an 8-inch skillet. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom. Cook over medium heat until top is dry but bottom is not brown. Turn out on a wire rack to cool. Continue cooking until all of the batter is used. As the manicotti cool, stack them with waxed paper between them. Preheat oven to 350 degrees. Make Filling: In large bowl, combine ricotta, mozzarella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley; beat with wooden spoon to blend well. Spread about 1/4 cup filling down the center of each manicotti, and roll up. Spoon 1-1/2 cups sauce into each of two 12-by-8-by-2-inch baking dishes. Place eight rolled manicotti seam side down, in single layer; top with five more. Cover with 1 cup sauce; sprinkle with Parmesan. Bake, uncovered, 1/2 hour, or until bubbly. To Freeze: Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish. To serve: Unwrap; place in baking dish, and let stand 1 hour to thaw. Bake, uncovered, 1 hour in 350 degree oven. *If not using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti.
Preheat 2-sided tabletop grill. Cut four 1/2-inch thick slices from ham (reserve any remaining ham for another use). Place butter, brown sugar and rum extract in small microwave-safe bowl. Microwave on HIGH 30&#8211;45 seconds or until butter melts. Brush one side of ham with glaze and place on grill with glazed side down. Brush glaze on top of ham slices. Close grill lid, pressing down firmly to sear ham. Grill 4&#8211;5 minutes, brushing once with remaining glaze, until internal temperature reaches 140°F Remove ham from grill and cover to keep warm. Cut pineapple into four 1/2- to 1-inch thick slices and place on grill; close lid. Grill 1&#8211;2 minutes until warm. Serve with ham.
Cook pasta following directions on box, drain. While pasta is cooking, heat grill or broiler. Sprinkle chicken with lemon juice and grill or broil for about 2 minutes per side or until done. Set aside and let cool. When cool, cut chicken into bite-size pieces and mix with cooled pasta in a large bowl. Add peppers, onion, scallions and dill. In a medium bowl, whisk mayo, vinegar, honey, mustard, sugar, onion powder, parsley flakes, salt and pepper. Gradually whisk in oil. Pour mayo mix over the pasta and chicken, toss. Refrigerate until ready to serve. *You could add spinach, peas, broccoli or whatever veggies you wanted. Be creative!
Place cabbage in a large heat-resistent bowl with onion and salt. Mix well. In a small saucepan, bring oil, sugar and vinegar to a boil. Pour over cabbage. Do not Stir. Weight cabbage down with a plate while cooling. When cooled, cover tightly (I use a French canning jar) and refrigerate-at least overnight. This will keep for several weeks in the refrigerator.
ANGEL FOOD CAKE: Preheat oven to 375°F. Cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan. Do not grease the pan or paper. Sift together the flour and powdered sugar and set aside. Place the egg whites in the bowl of a heavy duty mixer. Beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form. Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 minutes longer. When egg whites have stiff peaks, add vanilla and almond extract. Remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture and fold in again, using a minimum number of strokes so the egg whites do not deflate. Gently spoon the mixture into the pan and bake for 40-50 minutes or until golden brown. Do not over bake or the cake will sink in the center. DEVIL'S FOOD CAKE: Preheat oven to 350°F. Oil and flour a round 9-inch cake pan. Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste. Set aside. (Might be more liquid than paste) Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed. In a separate bowl, sift together the flour, salt, baking powder and baking soda. Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated. Pour batter into prepared pan and bake for 30 minutes. Test for doneness. PEANUT BUTTER MOUSSE: In the bowl of an electric mixer, whip the cream cheese until light and creamy. Gradually beat in the powdered sugar, then the peanut butter. If mixture looks lumpy, add 2 tablespoons of heavy cream. Continue beating until thoroughly incorporated and fluffy. Transfer mixture to another bowl and set aside. Place heavy cream in the electric mixer bowl and whip until stiff. Carefully, but thoroughly, combine both mixtures; set aside. GANACHE (FROSTING): In a saucepan, bring the cream to a boil and stir in the chocolate. Remove from heat, cover pan and let the chocolate melt. Whisk to combine thoroughly then let cool to room temperature. ASSEMBLING HEAVEN AND HELL CAKE: When both cakes have cooled, carefully slice them in half horizontally with a long, serrated knife so that you now have four layers. Place one layer of the devil's food cake on a cake plate and spoon 1/3 of the peanut butter mousse on the top. Place a layer of the angel food on top of the mousse and spread with another 1/3 of the peanut butter. Continue layering until you have four layers of cake and three layers of mousse. Whisk the ganache and spread with a spatula over the top and sides to frost generously. Chill in the refrigerator for at least two hours before serving. Serve chilled; slice with a warm, wet knife. Recipe Tip: slice thinly! It's rich!
put the frozen chicken on the bottom of the crock pot add the rest of the ingredients on top. spread over the chicken and make sure the top is coated as much as possible. Cook on low for 6-8 hours. shred then enjoy (Make sure that you shred up the chipotles too).
If using dry shitake mushrooms, soak in warm water until soft. Remove the stem and finely mince. If using fresh shitake mushrooms, remove the stem and finely mince. You can also use food processor to mince raw shrimp and scallops by pulsing several times. It should not be paste like, but have some texture. Thoroughly combine all ingredients except gyoza, pot sticker or wonton wrappers and green peas. Place about 1 1/2 tsp to 2 tsp filling on each gyoza or wonton wrapper and form into shumai dumplings by using both index and thumb - both hands. I generally place the wrapper on table and put the filling in the middle and using both hands, form into small round dumplings - top exposed. Shumai should be taller than wider. Please see photos. Place one green pea on top of each shumai. Keep formed shumai and gyoza or wonton wrappers covered in damp towel to prevent drying out. Continue until all wrappers are used. Heat a steamer and oil the steamer rack. Place shumai without touching each other. Cover the steamer and steam medium high for about 15 minutes. Remove and continue steaming other shumai dumplings. Serve shumai with Japanese or Chinese style hot yellow mustard and soy sauce. At this point you can also freeze them. If you can have leftover filling, form into bento sized hamburgers (about 1 1/2 inch size) and saute in little oil until done, turning once.
Rinse the berries and remove their hulls, then roughly dice. Measure the fruit into a 6 to 8 quart nonreactive pot and add lemon juice and the proper amount of calcium water; stir well. Measure the sugar into a separate bowl adn thoroughly mix the proper amount of pectin powder into the sugar; set the mixture aside. Bring the fruit to a boil over medium-high heat. If it starts to foam, skim off the top and discard. Add the balsamic vinegar and return to a boil. Pour the pectin-sugar mixture into the boiling jam stirring as you add; stir vigorously for 1-2 minutes until the sugar dissolves. Return the fruit to a boil and remove from heat; skim off any foam. Fill jars leaving 1" head space. Process for 6 minutes.
Add water and coconut milk to pot and whisk. Add salt. Bring to the boil. Add galangal, lemongrass, kaffir lime leaves, and red curry paste. Reduce the heat to a simmer for 10-15 minutes. Strain of the big pieces. Add mushrooms and jalapeno peppers. Cook for 5 minutes. Add shrimp and cook till shrimp is done. Add green onions and lime juice. Cook for 5 minutes. Garnish with coriander leaves or thai basil.
In a small bowl, combine mayonnaise, mustard, salt, pepper, and lemon juice. Stir in eggs with a fork, chopping them into bite-size pieces. Add green onion.
Mix lemon juice, water, sugar, cornstarch and salt together. Pour into a heavy saucepan and whisk over medium heat, stirring constantly, until it comes to a full boil. Boil for 1 minute, not stirring. It should be thickened and turning clear. Remove from heat and add soymilk and margarine and blend well with the whisk. Cool the curd, then refrigerate in a covered container. It thickens as it cools.
Combine all ingredients and mix well. This marinade works best if it is made a day in advance so the flavors can blend. Marinate beef, lamb and pork for about 6 hours, poultry for 4 hours and fish for 1 hour. My Note: We have steak grilled on the bbq once a week so I decided to experiment with different marinades, to taste the differences and ultimately choose a suitable marinade as a main choice. I wasnt sure about how this marinade was going to turn out, although I did think that the ingredient combinations were interesting enough to give this a go. Now on to the review: What I noticed was the aromatic citrus flavour of the meat, it was not overly strong in flavour but it was not subtle either. It had a definite taste and flavour. Now I like to eat my steaks medium rare with the centre pink and some blood, this worked actually quite well because the blood had a lemon with a subtle garlic kind of flavour to it which was quite refreshing. I would recommend this marinade to anyone who wants a refreshing, citrus, lemon + subtle garlic with hints of herb flavoured steak. I had sauce on the side but honestly the steak tasted better without it, the marinade was that good. I combined the ingredients and only had them combine for 1/2 hour; marinate the pre-cut chicken breasts for 2 hours and the chicken was wonderfully tasty! The meat turned out so tasty thanks to this marinade! I didn't let the marinade sit at all before putting the steaks in, but I let the meat soak for 8-10 hours. I had made it to make beef tacos and almost decided to just eat the meat plain instead!
Preheat oven at 350°F. Sift together the flour, baking soda, and green tea powder and set aside. In a large bowl, beat the butter until light. Add the sugar and eggs and beat some more until light and fluffy. Add the dry mixture and the milk. Stir with a spatula or wooden spoon until the dry ingredients are just incorporated (don't overmix). The batter will be somewhat lumpy. Divide the batter among the muffin tins (If you don't have any liners, grease the tins), about 2/3 full. Bake for 25-30 minutes. Allow to cool on a wire rack. Bon appetit!
Saute medallions to rare. Add 6 ounces of Budweiser, lower to medium heat for 2 minutes. Add mushrooms, green onions and garlic and saute until tender. Add beef stock and tomatoes, cook to preferred temperature. Add remaining 10 ounces of Budweiser and lightly thicken with a roux. Chabear01 recipe #65521 is a good basic roux recipe the extra can be frozen.
1. Heat butter and oil in a heavy stainless steel or cast iron pot or skillet. 2. add mushrooms and stir every minute to allow mushrooms to brown and begin to caramelize. (Approx 3 to 4 mins). 3. Sprinkle with brown sugar and stir. Continue to cook for approximately 4 minutes. 4. When they are nice and brown add vinegar. 5 Cook for another minute or two to allow the vinegar to evaporate. 6. Season with cracked black pepper and ENJOY!
Salt and pepper chicken. Melt butter in deep skillet and lightly brown chicken. Add wine,asparagus, oregano and sage. Simmer chicken and asparagus on high untill done and wine is mostly gone. Add cream and cheese and simmer long enough for it to turn into a sauce of the consistency you desire. Serve over pasta or veggies.
In medium skillet over medium heat, cook beef, onion, chili powder, and garlic until onion is tender and beef is thoroughly cooked and no pink remains, stirring to break up meat. Drain off fat. Stir in beans, soup, water, and vinegar. Heat to boiling. Reduce heat to low. Simmer 10 minutes, stirring occasionally. Serve over rice, if desired.
Cream together the sugar and shortening. Mix in the egg yolks one at a time. Add cherries. Add dry ingredients and spices (except for baking soda). Dissolve baking soda in cherry juice. Add cherry juice and buttermilk. Pour into 2 greased and floured 8in cake pans. Bake at 350 degrees bake 30-35 minute Let cool, place on cake platter and frost between the layers with either 7 min frosting or cream cheese frosting and on the sides.
Tightly wrap outside of a 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix biscotti crumbs and butter in bowl. Press mixture evenly onto bottom (not sides) of prepared pan. Chill 30 minutes. Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes. Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.) Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes. Cut cake into wedges. Spoon strawberries alongside and serve.
Scramble up the eggs loosely and set aside. Warm panini maker. Spread avocado on two pieces of bread. Add one piece of cheese to each. Add ham to each. Add one-half of the eggs to each piece of bread. Place a slice of cheddar on each. Cover with second slice of bread and place them on panini maker. Cook around three minutes and serve.
In a medium mixing bowl, combine seasoning, butter, lemon juice and zest. Toss prawns until well coated. Tread on red onion, bell pepper, andouille, cherry tomato, and then prawn, piercing it twice. Repeat the same order of ingredients finishing with onion. Brush remaining creole mixture over the skewers. Heat grill to 450-500°F and just before putting the skewers, brush grates with oil, using tongs and paper towels. Place skewers on BBQ and grill for 5-6 minutes, turning once. Makes 4 skewers.
How to make sweet potato fries: Preheat oven to 400F and grease a baking sheet. Cut the potatoes into fry shapes (thick or thin), then soak them in water for around 45 minutes. This is the important step to make them crispy! Drain, and pat dry. Toss the fries with the oil or oil spray in a large bowl. Add all other ingredients and mix well. Spread the fries on the baking sheet. Bake 25-30 minutes, turning halfway through. For even crispier fries, feel free to leave them in longer or broil for the last 1-2 minutes. A reader also left the advice to cook them on parchment paper, which will absorb some of the moisture.
In a bowl, whisk the peanut butter, vegetable broth and soy sauce until smooth. Stir in the remaining ingredients. Dip away.
Place berries in a 8x8" baking dish. Add enough sugar to mostly cover berries (doesn't have to be amount specified). Mix flour, 3/4 cup sugar, baking powder, cinnamon, salt, egg and oatmeal until crumbly. Cover berries with flour mixture and pour 1 cup melted butter over top. Bake at 375 degrees for 45 minutes or until top is lightly browned.