HumbleIntelligence/food-ner-1-Million huggingface dataset:
TO PREPARE CAKE: Preheat the oven to 350 (F). Butter two 8-inch round cake pans, and line them with buttered parchment paper. Mix together the brown rice flour, almond flour, potato starch, tapioca flour, Egg Replacer, baking powder, xanthan gum and salt. Beat the butter with an electric mixer or electric egg-beater until smooth. Add the fructose and beat until fluffy, about 5 minutes. Add the eggs, one at a time, and beat until smooth. Add 1 tablespoon of the dry ingredients if the mixture appears to be curdled or broken. Slowly stir in remaining dry ingredients and the vanilla and milk. Blend until smooth. Spoon the batter into the prepared cake pans (1/2 the batter in each pan). Bake for 20 minutes or until done. It may be done before it "looks done" -- When done, it should be lightly brown around the very edges, with a few brown spots possibly appearing on the top of the cake (the entire top of the cake does not need to brown). Let sit for 10 minutes before inverting onto a cooling rack. TO PREPARE FILLING: While the cake is baking, bring the berries and sweetener to a boil in a heavy saucepan over medium-high heat, stirring often. In a cup, mix the cornstarch and water and add to the berries. Use a whisk to thoroughly mix in the cornstarch. Continue stirring until the mixture returns to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly, to stabilize the cornstarch. Remove from the heat. Refrigerate until cold before using as a cake filling. (Remainder of filling can be stored in the refrigerator for 7 to 10 days, and can be used as a spread for bread or re-heat to use as a dessert sauce or topping for ice cream). Carefully transfer one of the cake layers from the cooling rack onto a cake plate. Spread a 1/4 inch layer of red raspberry filling onto the cake, leaving 1/4 inch margin around the edges of the cake. Place the second layer on top. TO PREPARE FROSTING: Use an electric mixer or electric beater to whip the jam and vanilla smooth. Stir in the cream and, if desired, a few drops of red food coloring or beet juice. Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture. Spread frosting over cake immediately, and serve right away. Garnish cake with raspberries, strawberries or blueberries (optional).
Heat oil in heavy large skillet over medium high heat. Add meatballs and cook until brown, about 8 minute. Transfer meatballs to a bowl. Add flour to skillet and cook 1 min, scraping up the browned bits from bottom of the skillet. Stir in broth and mil. Return meatballs to skillet. Simmer until liquid thickens enough to coat meatballs, about 5 minute. Remove skillet form heat. Stir in sour cream. Meanwhile, cook noodles according to package instructions. Drain noodles and transfer to a large bowl. Spoon meatballs and sauce over noodles. Serve immediately.
Put sugar, corn syrup, and water in a 2-quart saucepan over medium-high heat. Insert a thermometer and cook the sugar mixture until it reaches 311°F. Remove from the heat and pour into a medium microwaveable bowl. Lightly coat bowl that matches whatever you're placing the sugar cage over with cooking spray. Dip the prongs of a fork into hot sugar. This is the hard part: carefully but quickly wave the fork over the inside of the bowl, allowing the sugar to drip off fork in long, thin strands. Try to do the strands evenly on the sides and bottom of the bowl. Making sure to come all the way to the rim, but not so thick that you can't see the bowl through the sugar. Using a sharp knife, slice the edge of the cage clean by scraping the blade of the knife along the rim of the bowl. Let cool for 5 minutes. To get the cage out: place your thumbs on the outside of the bowl and your fingers on the inside of the sugar cage. Gently pull the cage loose from the side and bottom of the bowl. Apply this same pressure all around the inside of the bowl. After the cage out of the bowl place it over the dessert. WARNING: If the sugar is still too warm, the cage will begin to collapse. You should let the cage cool completely first before removing it. This will make sure it keeps its shape.
Place unopened broccoli pouch in vigorously boiling water in saucepan. Do not cover. Bring water to a second vigorous boil and heat for 16 minutes. Meanwhile, in medium saucepan, melt margarine; saute onion in margarine until tender. Stir in flour, parsley flakes, bouillon and garlic powder until well blended. Add water and milk. Cook until thickened, stirring constantly. Stir in broccoli.
Finely mince shallot and garlic clove. roughly chop the camembert or brie. place minced shallot and garlic with the other ingredients in a food processor and process on medium until everything is blended together to a smooth cream with some small lumps. chill for some hours. serve cold with crackers or raw veggies.
Stir sugar into water in a small saucepan over medium heat. Stir until sugar dissolves. Bring to a slow boil and boil for 3 minutes. Cool. Puree peaches in a blender; add cooled syrup and lemon juice. Stir in wine. Freeze in ice cream maker according to manufacturer's directions. Serve in a cocktail glass. *May also serve a small scoop in a tall glass and add sparkling wine for a refreshing after dinner dessert drink.
Preheat oven to 350 degrees. Spread coconut on baking sheet. Sprinkle brown sugar over coconut and gently mix together. Bake until golden, stirring occasionally, about 10 minutes. Set aside to cool leaving oven on. In a 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium-high heat, stirring to dissolve sugar. Continue to cook, without stirring, 5-10 minutes or until caramel is amber in color (this may take a little longer than 10 minutes). Pour hot caramel into a 9-in.-round, 2-in.-deep ceramic or metal pan, swirling to evenly coat bottom of pan. In a 2-quart saucepan, heat coconut milk, heavy cream, and remaining 1/2 cup sugar just to boiling on medium-high heat, stirring to dissolve sugar. In large bowl with wire whisk, mix pumpkin, eggs, rum (if using), vanilla extract and salt until blended. Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour pumpkin mixture through a sieve into an 8-cup glass measuring cup, then into the caramel coated pan. Place pan in a roasting pan; place on oven rack. Pour boiling water into roasting pan to come three-quarters of the way up the side of the 9-inch pan. Bake 45-55 minutes (if using a metal pan check after 35 minutes) or until knife inserted 1 inch from edge of pan comes out clean (center will still jiggle a bit). Carefully remove pan from water. Allow creme caramel to cool 1 hour in pan on a wire rack. Cover and refrigerate creme caramel overnight or up to 2 days. To un-mold, run a small spatula around side of pan; invert creme caramel onto serving plate, allowing caramel to drip down from pan (some caramel may remain in pan). Garnish with freshly whipped cream, cooled coconut/sugar mixture and freshly grated nutmeg. Cut into 12 portions and serve.
Preheat the oven to 350 degrees F. Lightly mist an 8 x 8 baking pan with nonstick vegetable oil spray. Place the diced apples in a microwave-safe container and microwave for 2 minutes. Cool. In a small mixing bowl, combine 1/4 teaspoon apple pie spice and 1 tablespoon sugar substitute and reserve. Combine the flours, salt, baking soda, baking powder, and 1 teaspoon apple pie spice in a mixing bowl. Set aside. In a mixing bowl, whisk together the oil and 1 cup sugar substitute for 1 minute. Add the egg substitute and vanilla and continue to whisk for 1 minute. Add one-third of the dry ingredients and mix to combine. Add one-third of the Glucerna Shake and mix to combine. Repeat the process two more times. Scrape the inside surface of the bowl and fold in the steamed diced apples. Pour the batter into the prepared pan. Arrange the sliced apples on top of the cake batter and sprinkle with the reserved spice and sugar substitute blend. Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer to a wire rack and cool. Slice and serve.
Heat oven to 350*. Blend all ingredients in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes at medium speed. Pour batter into greased and floured square pan, 8x8x2", or round layer pan, 9x1 1/2". Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Simply marvelous warm from the oven. Serve it right from the pan at the table.
On lightly floured surface roll each sheet of puff pastry into a 12" square. Lay 1 sheet puff pastry into a 10" pie pan; set aside. In 10" skillet melt 1/4 cup of butter until sizzling. Add potatoes, onion, 1/4 tsp salt and 1/4 tsp pepper. Cover; cook over medium high heat, turning occasionally, until potatoes are lightly browned and crisply tender (12 to 15 minutes), then set them aside. In cleaned skillet, melt 1 Tbsp butter until sizzling. Meanwhile in a small bowl, stir together all omelet ingredients except the remaining 1 Tbsp of butter. Pour half the omelet mixture (3/4 cup) into skillet with the sizzling 1 Tbsp of butter. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set (2 to 3 min). Slide omelet onto cookie sheet. Repeat with remaining 1 Tbsp of butter and omelet mixture. Layer ingredients into pie pan with puff pastry in the following order: 1 omelet, 1/4 pound ham, half of fried potatoes, 1 cup Cheddar cheese, remaining potatoes, ham, cheese and omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess puff pastry. Cover; refrigerate overnight or heat oven to 375 degrees. In small bowl stir together 1 egg and 1 Tbsp water; brush over puff pastry. Bake for 30 to 35 minutes, or until golden brown. Let stand 5 minutes; cut into wedges. If torte is refrigerated overnight, let stand at room temperature 30 minutes before baking, then bake as directed above.
Heat oven to 350. Put butter and cream in bottom of ramekin and put in oven until butter is melted. Remove from oven. Add eggs, then layer brie, parmesan, italian seasoning and salt/pepper. Return to oven and bake for 15 minutes until white of egg are set. Finish under broiler until cheese is beginning to brown.
Spray baking dish with nonstick spray. In mixing bowl, combine the remaining ingredients. Top each salmon fillet with the tomato mixture. Bake in preheated 350 degree oven for 15 to 20 minutes.
Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while you. mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and. 2/3 cup clear beef broth. Keep patties uniform using 1/4 cup meat mixture. for each patty, flattened to 1/4" and fried quickly in 1 T oil per patty on. a hot griddle. Make 3 or 4 holes in patties while frying. Cut hot dog buns. in half. Cut off rounded ends. Fry 1 t onions under each patty as you turn. to fry 2nd side. Slip each patty into bun with 1 dill pickle chip.
Cover beans well with water. Boil. Add the salt and pepper. Simmer 2 hours. In a frying pan, saute the bacon, onion, garlic, seasonings, juice and ground beef. Add to the beans and cook another hour.
Before beginning, preheat your oven to 350 F and grease and flour two loaf pans. Mix eggs and sugar together, then stir in the pumpkin and butter. Stir dry ingredients together and add to egg mixture. Mix well. Stir in the zucchini and nuts. Divide into pans and bake 45 to 50 minutes or until the loaves test done. Cool in pans ten minutes before removing to wire racks to cool completely.
Heat sugar and corn syrup in large saucepan until mixture reaches a boil. Remove from heat. Mix in peanut butter and vanilla; combine well. Stir in corn flakes and desired add-ins. Shape into small mounds (about 1 inch) on waxed paper to cool.
Heat oven to 375 degrees. Beat together butter or margarine and sugars until fluffy. Beat in egg and vanila. Combine dry ingredients and add to margarine mixture. Mix well. Stir in oatmeal. Roll into balls and then in colored sugar sprinkles. Bake for 10-11 minutes for crispy cookies or 8-9 minutes for chewy cookies. Cool and store in covered container.
Wash squash; slice thin (do not pare). Melt butter , add squash, sprinkle with salt and pepper and cook at medium heat until tender. Serve sprinkled with Parmesan cheese.
Preheat oven to 350°F and grease 2 large cookie sheets. In a large bowl with mixer at low speed, beat oats, coconut, flour, brown sugar, shortening, salt, baking soda and powder and eggs until blended, occasionally scraping down the sides of the bowl with a rubber spatula. With a wooden spoon, stir in cereal and mini M&M's. Drop dough by heaping tablespoons, about 2 inches apart, onto cookie sheets. Flatten cookies into two inch rounds with your hand. Bake 12 to 12 minutes or until golden, rotating sheets between upper and lower racks half way through baking time. Let cookies cool slightly on sheet, then remove to wire racks to cool completely. Repeat with remaining dough.
Peel potatoes and dice into 1/2 inch cubes. Boil until fork tender. Drain potatoes and run over cold water. Return to pot and place in freezer for 5 minutes or until potatoes are cool. This is to ensure that potatoes are stiff and will not mush up. In serving bowl combine mayonnaise, mustard, salt and pepper. Taste to see if more mayonnaise or mustard needs to be added to your liking. Add potatoes, peas, and carrots to serving bowl. Stir everything together and serve.
Preheat your oven to 400 degrees F. Lay down a sheet of parchment paper on a cookie sheet and then put your first layer of phyllo dough down on it. Brush the phyllo with a little butter and then sprinkle about one-third of the walnuts. Mix the sugar and cinnamon together and then sprinkle 1/3 C over the walnuts. Repeat the phyllo, butter, sugar-cinnamon and walnut steps two more times, finishing with the fourth sheet of phyllo. Cut the pastry into 3 inch squares with a sharp knife. Cover the pastry with another sheet of parchment and another cookie sheet. Bake for about 18-23 minutes, or until golden brown. Remove from oven and serve while warm with the ice cream and a drizzle of honey.
Brownies: Combine flour, baking powder, baking soda, and salt. Add nuts, mix well, and set aside. Melt butter, add brown sugar, and mix well. Add egg and vanilla and mix well. Gradually combine with flour mixture, mixing well. Stir in white chocolate chips. Pour into a 9-inch square pan and bake at 350 for 20-25 minutes. Sauce: Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved and remove from heat. Beat in cream cheese and maple extract until smooth. Heat again in the microwave until it reaches desired consistency.
Preheat oven to 350°F. Saute the onion, green pepper and garlic in the oil until just tender. Crumble the ground beef into the skillet and brown. Add the tomatoes, salt, pepper and chili powder. Cook over med-low heat for about 20 minutes. While the meat mixture is simmering, bring 3 cups of the water to a boil. Slowly pour the corn meal into the remaining 1 cup of cold water, stirring until smooth. Add the salt and chili powder to the boiling water, and then, stirring constantly, add the cold corn meal mixture to the boiling water. Cook and stir for 5 minutes. Remove from heat and cover. Spray a casserole or baking dish with vegetable cooking spray. Using half of the cornmeal mixture, fill the bottom and sides of the dish. Fill with the meat mixture. You can sprinkle some black olives over the meat, if preferred. Using the remaining half of the cornmeal mixture, cover the top of the pie. Bake at 350°F for 20 minutes or until nicely browned. Or until knife inserted in top crust portion comes out clean.
In a skillet, combine the ground beef and green pepper and cook over medium-high heat until the beef loses its pink color and the pepper is soft. Pour off the excess fat and reduce the heat to medium-low. Add the remaining ingredients, then stir and cook together until the ground beef is completely cooked and the liquid is absorbed, 25 to 35 minutes.
In a medium saucepan, combine 2 cups of water, sugar and lemon zest and bring to a simmer while stirring. Pour the syrup into a stainless steel or glass bowl, stir in the remaining 2 cups of water and lemon juice. Place bowl inside of a bowl filled with ice water, stirring occasionally, until chilled, about 10 minutes. Process the strawberries in a food processor or blender, stir into the lemonade and strain. Serve over ice.
Heat oil in large sauce pan over high heat about 2 minutes. Add onion, stir fry mix, ham, garlic, bay leaf, thyme, and coriander. Stir well to coat, reduce heat to medium, cover and allow tastes to mingle for about 10 minutes Add beans and liquid, broth, and sherry; adjust heat so soup bubbles slightly, cover and simmer about 15 minutes. Remove bay leaf and season to taste with salt and pepper To serve, mound 1/2 cup rice in each of heated large soup plates. Ladle in soup, then top with scattering of hard-cooked egg and parsley.
Wash and core tomatoes; cut into halves or quarters. Combine salt, vinegar and water in a large saucepopt. Bring to a boil. Pack tomatoes into hot jars, leaving 1/4-inch headspace. Add 1 garlic clove, 1 head of dill (or 2 tsp. dill seeds) and 1 bay leaf to each jar. Ladle hot liquid over tomatoes, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yield: about 6 pints.
This makes several pounds of fudge (I think it's around 4) so it's the perfect recipe for the holidays. You can pour it into several smaller pans and make all of your different flavors with one batch. For example, you could divide it into 4 portions and add cookie crumbs to one, peanut butter to one, cherries to one and marshmallows to the last one. It's a great way to knock out alot of fudge at one time. Boil together the sugar, salt, butter and milk. Gently boil for 8 to 10 minutes. Start timing it AFTER it comes to a full gentle boil. (stir it pretty frequently while this is going on). Remove from heat and add the chocolate and all the rest of the ingredients. Stir rapidly with a large spoon until thoroughly blended. Pour into 2 buttered pans (13x9). Cool several hours before cutting into 1 inch squares. Store covered tightly with plastic wrap. I keep mine in the fridge cause I like it cold.
In an 8-quart pan, combine the cantaloupe, lemon juice, sugar, and butter. Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase heat to med-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches; return mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove pan from the heat; skim off any foam. To prevent jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings. Process half-pint jars in a 200°F water bath for 10 minutes; pint jars for 15 minutes.
Combine all in crock pot. Cover. Cook on low for 8 hours, breaking up often.
Grease and flour a 8"x8"x2" square cake pan or 9" x 1-1/2" round pan. Beat all ingredients (except topping) on low speed, scraping bowl constantly 30 seconds. Beat on medium speed, 4 minutes. Pour into pan. Preheat oven to 350 degrees. Bake for 30-35 minutes or until wooden pick in center comes out clean. Cool slightly and spread topping. FOR TOPPING: In a small bowl, mix all ingredients together by hand and set aside until cake is cooked and cooled slightly. Set oven control to broil. Broil about 3 inches from the heat until topping is golden brown about 3 minutes.
Place the raspberries in a blender and puree until smooth, strain the puree into a medium saucepan, using a wooden spoon, force the puree through the strainer, discarding the seeds. Add the sugar to the puree and heat over medium heat until the sugar is melted and the fondue is bubbly, stirring frequently. Stir in the mint, then transfer to a fondue pot and keep warm, or serve at room temperature. This can be served with fresh fruit slices,or chunks of pound cake.
Halve chicken breasts. Chop pepper. Wash well, and pat dry. Combine ingredients in Crockpot. Add chicken pieces, pushing down into liquid to thoroughly moisten and coat. Cover and cook on Low setting for 7 to 9 hours.
In a large bowl, cream butter, cream cheese, and brown sugar,.when well mixed. Add egg yolk and maple flavoring -- mix well. Gradually add flour, mix to combine.and refrigerate for 2 hours.to chill well. Meanwhile, in a saucepan, melt caramels, stir in cream cheese, until well blended. Set aside. Divide chilled dough in half.roll each portion between waxed paper to 1/4" thickness. Spread caramel mixture over dough to within 1/2" of edges. Roll up tightly, jelly roll style, starting at long side. Wrap each roll in plastic wrap, refrigerate 4 hours. Unwrap and cut into 1/4" thick slices. Place 1" apart on greased sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to racks to cool. To prepare CARAMEL FILLING: Unwrap caramels and place in a small sauce pan over low heat -- cook till melted, stirring occasionally -- add softened cream cheese, and stir to combine.
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the sausage, pork, and beef. Cook, stirring and breaking up the meat with a wooden spoon, until meat is browned and no bits of pink remain, about 5 to 6 minutes. Add the onion, fennel, red chile, garlic, chili powder, cumin, fennel seed, cayenne, and tomato paste, and cook until the vegetables are softened, about 4 to 5 minutes. Stir in the sugar, crushed tomatoes and juice, smoked beer, and soaked kidney beans. Bring the chili to a boil, cover the pot, reduce heat to low, and simmer until beans are tender, about 90 minutes. Just before serving, stir in the salt. Serve the chili garnished with sour cream and sliced scallions, and, of course, with a glass of smoked beer.
Preheat oven to 325 degrees F. Lightly spray a 13"x9" glass baking dish with non-stick cooking spray. In a medium bowl, blend water, oil & eggs, then add brownie mix, chocolate chips [& nuts, if desired]. Stir until moistened. Pour into prepared baking dish & spread evenly. Bake 50 minutes. Do not overbake. Brownies will appear underbaked but will cool to doneness. Cool completely before cutting with a plastic knife. Store in a tightly covered container.