HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir in chocolate syrup until smooth. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Sift together flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and melted chocolate just until blended. Pour batter into a greased and floured 14-cup Bundt pan. Bake at 325° for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool. Garnish with wintry-white icing. To make icing, stir together all ingredients until smooth.
Preheat oven to 425°F with rack in upper third. Toss together all filling ingredients in a 2-quart shallow baking dish and bake 10 minutes. Meanwhile, blend together all topping ingredients in a bowl with your fingertips until butter is evenly distributed and mixture is crumbly. Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden and fruit is bubbling, about 30 minutes.
1.	Saute open lidded, onion for 1 minute then add chicken. Saute open lidded, chicken and onion about 3 minutes until white. 2.	Add all other ingredients through chilis. Set pot on high and cook for 10 minutes, then quick pressure release. 3.	Stir in mushrooms, fish sauce, sugar and lime juice. Saute an additional 5 minutes, open lid. 4. Serve hot with cilantro.
Melt butter in 4 cup measuring bowl in microwave. Then add eggs, vanilla and milk, beat with whisk until just combined. Add flour, sugar and salt all at once, beat until combined, but may still have a few lumps. Generously spray butter flavor Pam on a 12 cup muffin pan. Pour mixture into muffin pan, each about 1/2 full. Place into COLD oven on bottom rack, remove other rack to allow for popping! Set oven to 425 degrees and bake for 20 min, turn off oven, open and close door for a quick cool off, then allow to set for about 5 more minutes in the off oven. They will be soft on the inside, brown on the outside. Enjoy with lots of honey!
Wash and break green beans, then wash and rinse again. Put into large pot, cover with water and bring to boil. Let boil 5-10 minutes. Meanwhile, sterilize jars in boiling water bath and sterilize seals. Place 1 garlic clove into jars. Ladle green beans into hot jars, then fill jars with hot bean water, making sure to leave 1/4 inch headspace. Add 1/4 tsp salt to each pint. Wipe rims of jars, place hot seals on jars and tighten bands. Place in pressure canner and process 20 minutes at 10 lbs pressure.
preheat oven to 400. heat a pot of salted water, bring to boil. break off ends of asparagus, discard. cut off tips, reserve. cut asparagus into 2" pieces, add to water, boil for 8 minutes until soft. transfer to a food processor, reserving cooking water. add cream, eggs,flour, tarragon, salt and pepper to processor. puree until smooth. return asparagus water to boil, add tips, cook for 1 minute. drain, set aside. grease 6 ramekins and put in a roasting pan filled with 1" water. pour asparagus mixture into ramekins filling 3/4 full. bake for 30 minutes or until set. serve hot garnished with asparagus tips. drizzle with olive oil and sprinkle with fresh black pepper.
Adjust oven rack to middle position and preheat oven to 400°F Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them. Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in casserole, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potato, coat with cream mixture, and add to casserole (see note above). Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the casserole. You may not need all excess liquid (see note above). Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil and continue baking until top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
Place everything in crock pot and cook on low for 6 hours. After 6 hours, add peas and cook for 2 more hours. If stew thickens too much, add some additional water.
Combine all of the fruit in a large bowl. Refrigerate for 1 or 2 hours (not longer or the bananas might brown). Serve.
Peel and cut the pineapple in wedges. Split the chili lengthwise, scrape out all inner seeds and veins very carefully and make sure not to get the stuff in your eyes, and then finely chop it. Bring the honey/maple syrup to a boil with the chopped chili and lime juice in a frying pan. Put in the pineapple and turn the pieces over now and then until they are warm. Add the coconut and continue turning the pineapple pieces over for a minute or so. Serve plates with vanilla ice cream or soy ice cream.
LIVER INSTRUCTIONS: Cut liver into serving pieces. Place flour, garlic salt, paprika and pepper in plastic or paper bag. Shake liver in bag until well coated. Melt shortening in medium skillet. Brown liver quickly on both sides, about 5 minutes. Remove to warm platter; keep warm while preparing Piquant Sauce. Add liver to sauce; heat through. PIQUANT SAUCE INSTRUCTIONS: In same skillet, cook and stir onion in shortening until onion is crisp-tender, about 2 minutes. Blend water, cornstarch, and soy sauce; pour into skillet. Cook, stirring constantly, until sauce thickens and boils. Boil and stir 1 minute.
Combine well the oil, egg substitute and milk. In a separate bowl combine well the sugar, flour, baking powder, salt and nutmeg. Then add the egg mixture to the dry mixture and combine well; Drop by spoonful into hot (375°F.) oil in deep pan on stovetop or in deep fryer. Fry until golden brown (you may have to turn them over as they cook to get all parts browned). Remove from oil, draining carefully but while still damp from frying, roll hot doughnut holes in the granulated sugar or confectioner's sugar OR you may simply leave them plain. A terrific companion to your favorite coffee, tea or hot chocolate!
Preheat oven to 350. Grease and flour a 6-cup bundt,k tube or fluted cale pan. In a medium bowl, mix together the grated carrot, ginger and cinnamon and set aside. In another bowl, whisk the flour, baking powder and salt together and set aside. In a large bowl, at medium speed, beat together the butter, sugar and vanilla well until light and fluffy. Add the eggs, one at a time,beating well after each addition. (Don't worry if the batter appears curdled.). At low speed, gradually beat in the flour mixture until the batter is smooth. Fold half the batter into the carrot mixture, then fold in the chopped nuts if using. Set aside. Fold the drained crushed pineapple into the remaining batter. Spread the pineapple batter in the prepared pan, then spread the carrot batter on top. Using a knife, swirl gently through the batter to create a marble effect. Bake for about 35 to 40 minutes or until top is golden and a toothpick inserted in the center comes out clean. Transfer the pan to a rack to cool for about 10 to 15 minutes, then invert cake to the rack, remove the pan, and let cool completely. When cool, dust with powdered sugar.
Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well. Combine squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish. Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.
Slice open Italian loaf of bread Place 6 slices of pepperoni on each side of bread 8 slices of ham on each side of bread 4 provolone and 4 mozzarella cheese on each side of bread Place in oven at 350 until chesses is melted and bread is slightly toasted Remove form oven and place lettuce and diesel with Italian dressing Shut, cut, and enjoy ! Ps I love Italian dressing so I usually have a bowl of it, for dunking.
In a very large bowl, combine the cereal and pretzels. Combine sugar and cinnamon in a small bowl. Drizzle the cereal mixture with butter; toss. Sprinkle with cinnamon sugar mixture; toss well. Put in a large roasting pan and bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven, stir in dried fruits. Cool and store in an airtight container.
preheat oven to 400 degrees in a big bowl combine blackberries, apples and 1/2 cup of sugar and two tsp of flour. toss to coat. pour mixture into a 11x17 baking dish that has been sprayed. next combine one cup sugar and the 3/4 cup of flour. cut in butter until the mixture looks crumby. Sprinkle crumbs over fruit and bake at 400 degrees for 35 minutes or until golden and apples are tender.
Preheat oven to 350 degrees. Grease and flour a 13x9"pan. Cream together butter and brown sugar. Beat in eggs until well mixed, and then beat in the maple syrup until blended. Beat in flour and baking powder. Mix in ground walnuts. ( Note: I don't like to grind the walnuts to powder - leave a few little nuggets for texture.). Spread batter evenly in pan. Bake at 350 degrees for 30 min., or until a wooden pick inserted in center comes out clean. Cool and cut into squares. (How many depends on the size you cut them).
Combine all ingredients; cover and allow to chill in the refrigerator at least 20 minutes before serving. Serve with tortilla chips and your favorite salsa.
Beat the egg yolks at medium speed in an electric mixer until thick and lemon colored. Combine the yolks, gelatin, sugar, salt and water in a saucepan, stirring well. Cook over medium heat, stirring constantly, until the mixture begins to boil. Remove from heat; stir in the lemon rind and juice; cool. Beat the egg whites (at room temperature) until foamy; gradually add 1/3 cup sugar, beating until stiff peaks form. Fold the egg whites and whipped cream into yolk mixture. Spoon into a 1-quart dish; cover and chill.
After cooking the potatoes let them stand for 5 minutes before slicing. Place the sliced potatoes in a 9" quiche dish or other oven proof dish. Saute the onions& Mushrooms until just soft. Beat together the eggs, cream,salt& pepper. Cover the potatoes with the peppers, mushrooms, onion and half the bacon. Pour in the beaten egg mixture. Cover with foil and bake at 350F degrees for apprx 35 minutes. Uncover add the rest of the bacon. Return to oven uncovered for about 10 minutes or until you can insert a knife and it comes out clean. Watch your bacon doesn't get too brown, if it starts to, loosely place foil over top. Casserole should be a nice golden color.
Preheat oven to 450 degrees. Rub both sides of fish with olive oil and sprinkle with the pepper. Place on foil-lined baking sheet. Bake 15 to 20 minutes or until flakes easily with a fork.
Divide each ingredient into four portions Spread 1/4 beans over tortilla, add 1/4 cheese, top with second tortilla, In large skillet, heat together 1tbs oil and 1 tbs butter over med heat. place assembled quesadilla into pan. Cook till bottom is browned then turn over and brown other side. Place on large plate and cool 1-2 min. cut into eight wedges with scissors. repeat three more times. Serve immediately.
Preheat oven to 400°F Lightly oil heatproof baking dish. Heat water in covered saucepan. When at a rapid boil, cook orzo until almost tender, about 5 minutes. Meanwhile, heat oil in skillet over medium heat and saute garlic, leeks and zucchini slices for about 10 minutes, stirring often. Drain orzo and place in baking dish. Stir in marinara sauce, salt and pepper and spice mix. Top with half the cheese. Arrange zucchini and leek slices on top of orzo, and top with remaining mozzarella. Bake for 15 minutes, or until mozzarella melts. During last 5 minutes, sprinkle with grated Parmesan cheese.
In a bowl, combine beaten eggs, sugar and melted butter; beat well. In another bowl, combine flour with baking powder, salt and nutmeg. Fold in dates. Add dry ingredients to egg mixture alternately with milk and lemon extract. Heat oil in deep-fat fryer to 375°F Drop batter by tablespoonfuls, 2 or 3 at a time, into hot oil and fry until crisp and brown, about 3 minutes frying time, turning once. Drain on paper towels.
Preheat grill to high Grease a large baking dish. Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and keep warm. In the same saucepan, place the cream and milk over medium heat. Bring to the boil, reduce the heat, then stir in the cheeses and add a generous sprinkling of salt and pepper. Stir over medium-low heat until cheese has melted,. Return the pasta to the pan. Toss to coat the pasta in the sauce, then transfer to the greased baking dish. Sprinkle the pasta with breadcrumbs, extra cheese and a sprinkle of paprika. Place under the hot grill and cook for 2 minutes or until topping is golden and crispy.
Heat wok with oil and cook meat in batches and transfer to a dish and keep warm (use more oil if required). Add more oil if required and add the garlic and chillies and stir fry for a few minutes and then return beef to the wok. Now add the onion, capsicum and broccolini stems and stir fry till vegetables are cooked but still very crisp and then add the broccolini heads and the basil (if leaves are large tear them though ours were small sweet basil leaves and we added whole). Add the oyster sauce, fish sauce and pepper and mix well. Add the cup of beef stock and then mix the cornflour and water and add to the wok to thicken the sauce. Garnish with coriander/cilantro if using and serve with rice or fried rice.
Preheat oven to 425°. Mix together seasoning. In a bowl combine 1 Tbsp oil and 2 tsp seasoning per sweet potato. Toss and place on greased baking pans. Making sure that potatoes are spread out in pan. Bake for 30-40 minutes turning every 10 minutes. Serve with chipotle mayonnaise to prepare mayonnaise combine mayonnaise,* chipotle pepper, 1 tbsp adobe sauce and 2 drops Tabasco sauce. (*I use Chipotle peppers in a can that are in the adobe sauce already, found usually in Mexican food aisles of the supermarket). *Save remaining seasoning mixture in ziploc bag for next time.
Position an oven rack in the middle of the oven and heat the oven to 300°F Lightly grease a 9x2-inch round cake pan and line the bottom with parchment. Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside. Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended. Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters. Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don't overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight. Make Ahead Tips:. Wrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.
Mix all ingredients except bacon bits and bring to a boil.Simmer for 5 minutes or until done. Sprinkle bacon bits on top, if desired.
Preheat the broiler (grill). Position the rack 4 inches from the heat source. Lightly spray a baking pan with cooking spray. Place the fillets in the pan. Sprinkle the lemon juice, garlic, herbed seasoning and pepper over the fillets. Broil (grill) until the fish is opaque throughout when tested with a tip of a knife, about 8 to 10 minutes. Serve immediately.
Combine sugar, cocoa, milk, margarine and vanilla in a pot. Bring to a boil. Boil for 3 minutes. Stir in oats, coconut and raisins. Drop by spoonfuls onto cookie sheet (may want to put waxed paper first). Freeze. After they're completely frozen, you may want to remove them from the pan and put them in a tupperware container.
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. Sprinkle walnuts evenly over the bottom of the pan. Combine cake mix, pudding mix, eggs, water, oil, and Ouzo. Pour batter into pan, over the walnuts. Bake for 1 hour. Place on a rack and cool for 30 minutes. Invert onto a serving plate. Prick several times with a skewer and pour honey syrup over the top. To make honey syrup:. Combine honey, water, cinnamon sticks, and cloves in a pot. Bring to a boil and reduce heat. Cool for 30 minutes without stirring, or until mixture is syrupy (230 degrees on a candy thermometer.). Remove cinnamon sticks and cloves. Stir in honey. Stir in Ouzo.
In a large saucepan or Dutch over, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink. Drain off excess fat. Add water, undrained tomatoes, spaghetti sauce, sugar, Italian seasoning, salt, black pepper and red pepper. Bring to a boil. Add broken spaghetti. Return to boiling. Reduce heat and simmer, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately.
Pour tomatoes into a 2 quart casserole dish. Sprinkle with s/p. Melt marge in saucepan. Stir in 1c crumbs. Spread 1/2c crumbs over tomatoes. Spoon sauerkraut over top in a layer. Mix tomato juice& sugar together. Pour ovet sauerkraut. Sprinkle 1/2c of crumbs over all. Bake uncovered for 20-30 minutes@ 350 oven.
Boil the potatoes until tender; then mash them with the butter, and milk. Allow to cool slightly; then season with salt and pepper to taste and mix in the ham, parsley and scallions. Shape the mixture into slightly larger than golf ball sized portions, you should have 6-8 balls; roll each ball, to coat, in some flour. Heat a nice layer of the olive oil, perhaps an inch or so, in a non-stick skillet; fry rissoles (croquettes) in the oil, over medium heat, turning to make sure all sides become golden. When cooked, drain on paper towels; serve hot with your favorite seasoned white sauce or gravy. Prep and cooktimes noted above the ingredient list are approximate.
About 4 hours before you wish to serve dinner, prepare marinade: in a mixing bowl, whisk together the vinegar, fresh herbs and garlic, oil, salt and pepper. Pour this mixture into a large zip-lock freezer bag, add lamb chops, squeeze out all the air and seal; place in a glass dish and refrigerate, turning it over at least once; let marinate for three to four hours. Alternatively, if you don't have a zip-lock bag, marinate lamb chops in a covered glass dish. Shortly before you wish to serve dinner, grease grill rack and preheat grill to medium-high heat. Reserve marinade and place chops on preheated greased grill and cook, with a closed lid, for about 15 minutes for medium-rare-- baste with reserved marinade and turn once during cooking.
Combine all ingredients. (For double recipe only use 1/3 cup vinegar). Cook for 3-5 minutes, until thick.
In a large skillet, saute beef and onion in French dressing until the meat is no longer pink. In a small bowl combine sauce mix and water until blended; stir into the beef mixture. Add the mushrooms, celery, and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 60 minutes or until the meat is tender. Serve over noodles.
Preheat oven to 350 degrees F. Grease 2 loaf pans and set aside. Combine sugars, bisquick, cinnamon, pie spice and set aside. In a mixing bowl beat eggs. Stir in sourdough starter and then remaining ingredients. Stir in dry ingredients just until moistened. Taking care not to over blend. Pour into prepared pans and let rest at least 15 minutes. Bake for aprox. 40 minutes or until pick comes out clean. Cool out of the pans on a wire rack. I slice this bread after it has cooled and freeze some of the slices as it thaws beautifully.
In a large, shallow bowl, whisk together the sherry and wine vinegars and salt. Whisk in the olive oil and pepper. Taste for seasoning. Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning. Serve in small portions as an accompaniment to roast chicken, or grilled or poached fish.
In a large skillet heat the olive oil, add garlic, onion and red pepper flakes and cook for 5 minutes or until sizzling. Stir in wine or chicken stock and cook until liquid evaporates, about 3 minutes. Drain the tomatoes and add to skillet along with the olives, cook for 5 minutes; add the oregano and basil, cook and stir as additional 5 to 10 minutes, stirring frequently. Prepare the pasta as directed on package, drain well reserving 2 tablespoons of the cooking liquid. Toss the pasta with reserved cooking liquid and cheese; add sauce and toss to coat. Serve immediately with fresh crusty bread.
Start boiling enough water for your pasta. Salt your water. If not already done, cut open and seed your peppers, and then finely chop them and the green onions. In a large bowl, mix together eggs and Parmesan cheese until well blended, almost paste-like. Add green onion and peppers, mix. When pasta is al-dente, remove from heat and position next to your bowl with egg/cheese mixture. With a slotted spoon, put the pasta into the egg/cheese mixture, stirring constantly. Some of the pasta water will get in, but that is fine. Continue mixing until it makes a nice creamy sauce. Plate if desired and serve immediately.