HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.). Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.
Place flour and butter in a dish and place in the freezer. Stir together the egg yolk, salt, and water and place this in the refrigerator. After 10 minutes have passed, process the flour and butter just until it looks like cornmeal or coarse sand. Add the egg mixture to bind, and process until it just starts to come together. Dump the dough onto a clean work surface and push together with your hands. Divide dough into 2 parts, one slightly larger than the other, and form these into discs. Wrap in plastic and let rest in the refrigerator. Preheat the oven to 375 degrees. Wipe out the processor bowl a bit and process the onions. Pour into a large skillet or dutch oven with the olive oil. Saute over medium-high heat for about 8 minutes. Add sausage and use the spatula to mix into the onions. Continue to cook until sausage is slightly browned. Remove from heat and add spinach and ricotta cheese. Add most of the shredded cheese (save about 1/3 of it) and egg whites. Stir together very well (to incorporate the whites evenly). Continue with the pastry. Placing each disc between two sheets of plastic wrap, roll one out to be about the size of your springform pan. Roll the other out to be larger than the pan by about 2 1/2 inches. (It will form the bottom and sides of your pie.) Take the top sheet off of the larger one and turn it onto the pan. Try to center it. Remove plastic and gently ease/press it into the pan. Into this sprinkle the cornmeal or breadcrumbs and then the remaining cheese. Spoon the filling into the crust. Do not overfill -- you may have extra filling. Place the top crust over this, and press the edges together with the bottom crust. Poke a few steam holes in the top, and bake about 40 minutes, or until the pie is golden. Let rest about 10 minutes before serving. Also great cold or warmed up the next day.
Brown beef in a large skillet with the 5-6 cloves garlic, adobo/seasoned salt, cumin, and cayenne, breaking up any lumps. Continue to cook until beef is cooked through and drain any accumulated fat. Heat refried beans, stirring until smooth and creamy; set aside. Peel and deseed avocado, and mash with a fork in a bowl along with the extra clove of garlic, lemon juice, and salt to taste (double garlic and lemon juice if using 2 avocados). Scatter chips in pretty much a single layer on a micro-wave safe plate. Dot with small spoonfuls of refried beans and sprinkle with shredded cheese and seasoned cooked beef. Microwave up to 1 minute or until cheese melts (you can also heat beans and cheese on chips in a moderate oven, but will have to transfer them back to the plate). Add dollops of avocado (guacamole) and sour cream, then sprinkle with chopped scallions, chopped tomatoes and sliced jalapenos. Add some salsa to the top if you desire. Serve warm.
---------Spears-----------. To cook asparagus spears, heat 1 inch salted water to boiling in deep narrow pan or coffee pot. Place upright in pan and boil for approximately 5 minutes. Cover and cook 7-10 minutes longer or until stalks are crisp-tender. Drain. --------Pieces-------. For cooking pieces of asparagus, cook lower stalk cuts in 1 inch of boiling salted water for approximately 5 minutes. Add tips, cover and cook 5-7 minutes or until crisp-tender. Drain. ----------HollandaiseSauce---------. To make the hollandaise sauce: Using a wooden spoon, stir 2 slightly beaten egg yokes and 3 tablespoons lemon juice in a one quart saucepan. Stir vigorously. Add the butter or margarine and heat over very low heat, stirring constantly until butter is melted and sauce begins to thicken. Pour Hollandaise Sauce over top of cooked Asparagus and garnish with lemon wedges.
LENTILS: Bring lentils and broth to boil and simmer 10 minutes. Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed. Serve with ground black pepper to taste. For a vegetarian meal, these lentils are good with a dollop of yogurt, brown rice and sliced tomatoes. BEREBERE SPICE MIX: Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step. Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables. NOTE: *OR: 1 bell pepper chopped + 14-oz can chopped green chiles. NOTE TWO : There are two ways to make this berebere spice mix - with whole spices that you grind, or with powdered versions of the spices. The first way gives you a more powerful flavor, but it may be more practical the second way, particularly if you don't have a spice grinder. Yield: 6 to 10 servings.
Preheat the oven to 450 degrees F. Butter and flour 4 (6-ounce) ramekins or baking dishes, tapping out the excess flour. Set on a baking sheet. In a double boiler, or a glass bowl set over a pan of boiling water, melt butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat. In a separate bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 10-12 minutes. Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates. Sprinkle cocoa over the cakes, and serve. Fresh berries, ice cream or whipped cream make a nice accompaniment.
In a food processor, process walnuts, tahini, lemon juice, olive oil, garlic, paprika and salt until smooth, about 30 seconds. Scrape down sides of the bowl as necessary. Season to taste with salt and pepper. Pulse to blend. Transfer to a serving bowl. Serve immediately, or cover and refrigerate up to 1 day.
For crust: Mix crust ingredients together and press into the bottom of a 9 inch spring form pan. Bake at 350 for 10 minutes and cool. Filling: All ingredients should be brought to room temperature. Beat cream cheese and sugar till smooth. Add cornstarch and beat well. Add eggs, and beat on low for just till combined. Add sour cream, lemon juice, and extracts. Beat just till blended. Pour over crust and bake 350° for 45-50 minutes or till center is almost set. Cool 1 hour and refrigerate overnight. Next day remove the sides of the pan. Heat jam in sauce pan. Arrange fruit over top of cheesecake. Brush entire cake w/ jam, and then press the toasted coconut onto the sides of the cake. Prep time does not include refrigeration.
Preheat oven to 350 degrees F. Beat eggs. Mix together ground cashews, gluten free flour, fruit sugar, baking soda, and salt. In a separate bowl beat eggs, add olive oil, milk, vanilla essence. Gradually fold in the dry ingredients to above mixture. Drop walnut size balls onto non stick baking tray. Bake for 12 to 15 minutes until golden brown at 180 Celcius.
Make Self-Saucing Chicken and Vegetables: Preheat oven to 425 degrees. Place onion, garlic, cauliflower, peppers, thyme, and rosemary on a sheet pan. Drizzle with 2 tablespoons olive oil, toss to coat, and season generously with salt and pepper. Transfer to oven and roast, shaking pan once or twice to encourage even coloring, until vegetables are deeply golden and crisp, about 40 minutes. Remove sheet pan from oven and place chicken breasts on top of vegetables. Season both sides with salt and pepper, drizzle with remaining 1 tablespoon olive oil, and return to oven. Roast until chicken is just cooked through, about 15 minutes. Serve, with lemon wedges, if desired. Make Colorful Rice: Combine rice, turmeric, cumin, 1 1/2 teaspoons salt, and 2 cups of water in a saucepan with a tight-fitting lid. Bring to a boil over high heat. Reduce to low, cover pot, and cook for an additional 35 minutes, until rice is tender. Remove from heat and let steam for an additional 5 minutes with the lid on. Uncover, fluff with a fork, toss with olive oil, and add cilantro. Season to taste with salt, and serve.
Put the wine vinegar, water, orange juice, cinnamon, cloves and sugar into a sauce pan, bring to the boil then set aside to cool. Wash the grapes, take them off their stalks and make sure you remove any remaining bits of stalk from the grapes. When the vinegar mixture is cool, remove the cinnamon stick. Take a clean jar (a pickling jar is ideal) and pack in the grapes. Pour the vinegar mixture into the jar to cover the grapes, then seal the jar tightly. Leave the jar in a cool dark place for 2 days before eating - I keep mine in the fridge, because I am not sure how well they keep if not chilled. Eat within 2 weeks of making.
Brush outsides of the hot dog buns with butter and sprinkle with poppy seeds. Bake, split sides down, at 350 degrees F until warm, about 5 minutes. Set aside. Boil water and then throw all-beef hot dogs in and simmer for about five minutes, until the dog floats. Transfer to buns. Arrange a dill pickle spear in crevice between the bottom of the bun and the hot dog and 2 tomato wedges in crevice between the top of the bun and the hot dog. Squirt yellow mustard over each in a zigzag; top with a generous dollop of sweet relish. Divide onion among hot dogs. Top each with a sport pepper or a peperoncino. Sprinkle with celery salt. Serve.
Cook the pasta according to package directions, drain, rinse under cold water to quick chill, drain well and pour into large mixing bowl. Stir in green onions, bell peppers, tomatoes, olives, egg, fresh herbs, mustard, and parsley; mixing well. Add the lemon juice, yogurt, tuna and cheese, mix well; add salt and pepper to taste. Garnish with a sliced bell pepper slice, sliced tomato or additional cheese if desired. Serve immediately, if preparing to serve later, reserve 1/2 cup of the yogurt to add just before serving as the pasta will absorb the moisture when refrigerated.
Preheat oven to 450 degrees. Brush the cut side of each bun with the melted butter. Place on an ungreased cookie sheet. Combine cheese and sesame seeds; sprinkle over buns. Bake 7-9 minutes or until golden brown.
Whisk together olive oil and lemon juice, and season with salt and pepper. Set aside. Whisk again just before using. Combine shrimp, avocado, celery, scallion, tomatoes, parsley and red onion. Sprinkle with enough dressing to coat lightly. Toss shrimp salad gently, and season to taste with salt and pepper.
Grease a 9 inch spring form and preheat oven to 350 degrees (320 if fan assisted). Divide egg yolks and whites and beat the whites with the salt until stiff peaks form. Beat together egg yolks, brown sugar and maple syrup. Fold in ground nuts, cinnamon and flour. Gently fold in egg whites. Pour batter into greased spring form and bake at 350 degrees for 30 minutes. Let cool a bit before removing the rim of the spring form. Let cool completely before slicing.
Preheat oven to 350 degrees. Cook the spinach according to package instructions. Drain well and squeeze out any excess water. Heat oil and butter in a large saute pan (ovenproof is good). Add the minced onion and mushrooms. Saute till softened. Add the spinach and stir well till heated through. Add salt and pepper to taste. If using the same pan, separate spinach into the same amounts as you have fish. Usually 4 or 5 sections if the fish is small. Or you can use a pyrex 9 X 18 oven proof dish. Place fish over spinach and sprinkle with paprika. Bake till fish flakes easily. About 30 minutes. Squeeze lemon juice over and serve.
Place spinach in a saucepan. Simmer over low heat, covered, for 10 minutes. Set aside. Place rice in a 2qt saucepan, add enough water to cover. Bring to a boil, stir in rice with a fork, then simmer until water is absorbed. Add the partially cooked rice to the spinach, stir carefully with a fork to mix. Add salt, pepper and mint. Cover and simmer on low heat for 10-15 minutes, until rice is fully cooked. In a frying pan, heat olive oil to the sizzling point. Do not allow to burn. Pour holt oil over the rice and spinach, stirring carefully to mix. Cover pot. Let sit for 10 minutes before serving. Serve in a shallow bowl and sqeeze plenty of lemon juice over pilaf.
Heat all ingredients together over medium heat till cheese is melted. Serve warm with Frito corn chips for dipping. YUM!
In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine. In a large non-stick skillet, heat 1 tablespoon of oil over medium heat. Add the garlic; saute for 30 seconds. Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts. Add in the oyster sauce mixture and stir to combine. Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl. Clean out the skillet and return to the stove. Add in the remaining 1 tablespoon olive oil over medium-high heat. Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper. Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through. Add the vegetables and rice to the salmon; stir gently. Fold in the chow mein noodles; season with additional salt and pepper if desired. Spoon mixture onto each tortilla; roll-up/wrap burrito style. Serve immediately.
In a large bowl, dissolve the yeast in the warm water. Add the biscuit mix and mix well. Knead the dough until smooth. Roll it out to desired thickness and press into a greased pizza or baking pan. Let rise in a warm place for 30 minutes. Top with your favorite toppings and bake at 400 degrees for about 20 minutes, or until crust is crispy.
preheat oven to 450° slice tomatoes 1/4 inch thick. Sprinkle both sides lightly with salt, and let drain in a colander for 15-20 minutes. line a baking sheet with parchment paper and lightly smear with half the oil. dip the tomato slices directly into the cornmeal-cayenne mixture. No additional salt is needed. place on parchment lined baking sheet. Bake 20 minutes. Dot the tops with the remaining oil and turn to "fry" the other side another 20 minutes. Total baking time 40 minutes, or until golden brown. If you like a darker finished product, you can add a little paprika to the cornmeal mixture.
Slice Kielbasa in half lengthwise then sliced diagonally into 3/4-inch pieces. Heat oil until hot, in a large skillet over medium heat. Add kielbasa and cook 5 minutes, or until browned. Add garlic and onion; cook, stirring occasionally, 2 to 3 minutes or until translucent. Add 1/2 cup water to skillet and stir to deglaze pan; add cabbage and potatoes. Cook 10 minutes or until cabbage is wilted, stirring occasionally. Turn heat to medium low. Add beer; cook covered 15 minutes until potatoes are tender. Remove cover; add salt and pepper. Stir to combine. Raise heat to medium and cook 15 more minutes until beer has reduced and is slightly saucy.
Remove shells and tails from shrimp. Cook onion in butter until tender; stir in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add 3/4 cup cheese and heat until melted. Stir in shrimp and mix well. Pour into 4 to 6 individual well-greased ramekins. Combine melted butter, bread crumbs and remaining 1/4 cup of cheese; sprinkle over top of each ramekin. Bake in a 400 degree oven for 10-12 minutes or until bubbly and brown.
For the crust, beat the cream cheese and eggs until smooth. Add the cream and seasoning. Grease a 9"x13" baking dish; spread the cheese over the bottom. Pour in the egg mixture as evenly as possible. Bake at 375°F, 25-30 minutes. Let stand 5 minutes before adding the topping. For the topping, brown the hamburger; drain fat. Stir in the seasoning, tomato sauce and chiles. Spread over the crust. Top with cheese. Reduce oven to 350°F and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).
Bring water and coconut milk to boil in a medium saucepan. Add sugar, salt, tapioca. Reduce heat to medium low, let it cook for about 30 minutes, stir frequently. Stir in bananas, remove from heat and let stand for 15 minutes. Note: after you add the bananas, don't stir too much, it'll break up the fruit. Serve hot, or chill for 3-4 hours. Cook time not incl. chill time.
Preheat oven to 300°F. In large bowl mix together cracklings, flour, baking powder, and salt. In a separate bowl whisk together the eggs, sour cream, and wine. Make a well in the center of the flour mixture and pour the egg mixture into it. Gradually combined the two mixtures. On a flour surface roll dough to 3/4 inch thickness and cut with a 2 1/2-3 inch cookie cutter. Place biscuit rounds on a greased cookie sheet. In a small bowl whisk together the egg yolk and cream. Brush the tops of biscuits with cream mixture. Bake for 20-25 minutes.
In a 3 1/2 to 4 quart slow cooker combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper. Stir in water and broth. Cover; cook on high setting for 4 hours. Turn off cooker. Stir in rice and pesto. Cover; let stand for 7 to 10 minutes or until rice is tender. Ladle soup into bowls and garnish with grated Parmesan cheese.
Preheat oven to 400 degrees F. Combine the first 3 ingredients in a small bowl. Combine the remaining ingredients in another bowl. Coat each of the fillets with the honey-mustard mixture lightly. Sprinkle the breadcrumb mixture over the fillets coating them evenly and well. Bake until the fillets flake easily with a fork (about 10-15 minutes).
Preheat the oven to 350 degrees F. Coat the pecans with the 2 tbls. maple syrup(or brown sugar mixture) and 1/8 teaspoons cinnamon. Spread the pecans out on a baking sheet in a single layer. Bake for 5 to 8 minutes in the preheated oven, or until lightly toasted. In a food processor, combine the cranberries, raisins, vinegar, onion, brown sugar, and mustard. Chop coarsely; remove from processor and place in a bowl. Gradually whisk in olive oil, and season with salt and pepper. Chop apple into bite size pieces, then mix with lemon/water mixture in a bowl to prevent browning. Keep apples in mixture until you toss ingredients into salad. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with pecans, and serve.
Cream together margarine and sugar, add the essence. Stir in the flour and coco and mix thoroughly. Devide the mixture into 20 pieces, roll each into a ball with wet hands and coat with rolled oats or coconut. Place on a greased baking sheet and press out a bit, place a small bit of chocolate on each one. Bake in a moderate oven (325-350) (165-175) for 15-20 minutes.
In a skillet heat the oils and brown the meats. Add the seasonings, onion, garlic and jalapeno. Saute until tender. Drain any excess fat. Add the remaining ingredients and simmer until very thick. Cool to room temperature. Preheat oven to 425°F. Roll the pastry dough out on a floured surface. Cut into 2" rounds. Place 1 tbsp of meat mixture on each round. Fold the round in half and crimp the edges with a fork to seal. Brush the pastry with egg whites. Place on a greased baking sheet and bake for 15 to 20 minutes, or until golden brown.
Set oven to 350°F. Butter a 2-quart casserole dish. Cook the carrots in boiling water until tender (about 12-15 minutes) drain very well then transfer to a bowl or you may steam the carrots until tender. Mash the carrots very well using a fork. Add in all remaining ingredients except the confectioners sugar (start with 1/2 cup brown sugar adding in more until desired sweetness is achieved) mix well to combine. Transfer to casserole dish. Sprinkle with confectioners' sugar. Bake uncovered for about 30 minutes.
Preheat oven to 350°F. Spray the bottom and sides of a 10-inch spring-form pan with nonstick cooking spray. Dust the pan with 1 tablespoon cocoa and tap out the excess. To prepare batter: In a medium bowl, sift together 1/3 cup plus 1 tablespoon cocoa, flour, baking power and baking soda. Set aside. In a large bowl, with an electric mixer, beat egg whites, brown sugar, yogurt and vanilla until blended, about 1 to 2 minutes on medium speed. Mix in dry ingredients by hand or on low mixer speed until just moistened. Do not over-mix. (This is not a smooth batter.). Pour batter into prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. (If the pan is of a different size, the cooking time may vary.) Cool in the pan on a wire rack for 15 minutes. Then use a knife to loosen the sides of the cake from the pan. Remove the ring and cool completely on a rack. Serve the cake on the metal bottom of the pan. To prepare the topping: in a small bowl, combine the remaining tablespoon of cocoa with the powdered sugar. Place the mixture in a small fine sieve and dust the top of cake before serving.
Shake the vodka, gin, tequila, rum, creme de menthe, lemon juice and sugar syrup vigorously over ice cubes until well frosted. Strain into a highball glass filled with cracked ice and fill with cola. Dress with the lime or lemon slice.
Set your oven to 200 degrees. Spray a large cookie sheet with non-stick cooking spray, and set aside. Also spray a large (very large works best) metal or ceramic mixing bowl with non-stick cooking spray. Pour the popcorn into the mixing bowl you just sprayed, and put it in the oven to warm. Warming the bowl and the popcorn up beforehand helps with getting an even coating with the caramel when stirring it into the popcorn later. Melt the butter in a saucepan over medium heat. Stir in the molasses, corn syrup, brown sugar, and granulated sugar. Once the mixture starts bubbling, set a timer and let it cook for 4 minutes, stirring occassionally. Once the 4 minutes is up, remove from heat and stir in the vanilla and baking soda. The mixture will foam and lighten up. Stir until blended. Pull the mixing bowl with the popcorn out of the oven. Slowly stir the caramel into the popcorn. I find a rubber spatula works best for this. Carefully keep stirring until the popcorn is evenly coated. Do be careful, the caramel is really hot! At this point, you can stir in any add-ins you might like, sprinkles, nuts, etc. Pour onto the greased cookie sheet and spread out evenly. Bake for 1 hour at 200 degrees, carefully stirring every 15 minutes. Once done, pour back into a large mixing bowl. The caramel popcorn will still be stightly tacky. Stir the caramel corn for about 5 minutes or so while it cools, to break up large clumps.