HumbleIntelligence/food-ner-1-Million huggingface dataset:
CAKE: Prepare white cake as directed on the box, and pour into two 9-inch round cake pans. Allow cakes to cool to room temperature. Prepare brownies as directed, baking in a 9-inch round cake pan. To make the chocolate sauce, place the chocolate, sweetened condensed milk and 1 tablespoon water in a small saucepan and cook over low heat, stirring until the chocolate is melted (about 5 minutes). While the brownies are still warm, place the brownie layer on a cake stand. Slowly pour the chocolate sauce on top, letting it soak into the brownie. Allow the sauce to soak in for at least 30 minutes. Meanwhile, make the cream cheese frosting (see below). Place a white cake layer on top of the brownies and top with approximately 1/4 cup of the frosting using an offset spatula. Add the second white cake layer and cover the cake in a layer of cream cheese frosting. Since I'm not a pro at decorating, but did the best I could. Chill the cake until ready to serve. To make the frosting: Combine the cream cheese, butter and vanilla in a stand mixer and mix on medium speed until incorporated, about 1 or 2 minutes. Add the confectioner's sugar 1 cup at a time, until the frosting is light and creamy. For thicker/stiffer frosting, add more confectioner's sugar 1/4 cup at a time. If the frosting is too stiff, add milk 1 tablespoon at a time.
In a small bowl whisk together the mayonnaise, ketchup, shallots, pickle relish and Dijon mustard. Season to taste with salt and pepper. Spread the mayo mixture on one side of each bread slice. Layer apple slices and turkey slices on half the bread, mayonnaise side up. Lastly, top with the sauerkraut, cheese, and the remaining slices of bread. Grill sandwiches in batches either with a panini machine or in a grill pan. Cook until bread is golden and cheese has melted. For mindless entertainment while you're enjoying your sandwich, look up the word pumpernickel in the dictionary.
Preheat oven to 400°F. Beat 1 1/2 cups of sugar and butter until fluffy. Add vanilla and eggs and mix well. Add flour, cream of tartar, baking soda, salt, and cocoa; mix well. In another bowl mix the 2 Tbs. sugar and cinnamon. Shape dough into 1 inch balls and roll in cinnamon mixture. Bake for 8-10 min or until set. Immediately remove from cookie sheet.
Bring the cream cheese to room temperature Preheat oven to 325. Using an electric mixer, whip the cream cheese in a large bowl until smooth. Add the sugar, sour cream, flour, and vanilla and beat well. Add the egg substitute and mix only until combined. Do not overmix once the egg substitute is added. To make the crust, measure the pecans after grinding them up in a food processor or blender, then return them to the processor. Add the graham cracker crumbs and 1-1/2 tsp sugar and pulse for 15 seconds to form a fine meal. Spray the inside of the 9-1/2 inch springform pan with a light coating of cooking spray. Wipe off any excess spray around the top rim of the pan. The spray should only coat the bottom and up about 2 inches on the sides. Dump the crumbs into the pan and swirl the pan so that the bottom and sides are coated with the crumbs. Lightly tap out any excess. Pour the cream cheese mixture into the pan, being careful not to disturb the crumbs when pouring. Gently spread the cheese mixture close to the edge, but don't touch the sides or you may disturb the crumbs. Bake for 50-60 min or until the top is firm. The center may not entirely set until cooled. Cover and cool for 2 hrs at room temp then refrigerate. Prepare the strawberry glaze by combining the strawberries, sugar, and water in microwave safe bowl. Cover, and microwave on 50% power for 2 minute If strawberries are still frozen, you may have to heat the mixture for 4-5 minute Stir to dissolve sugar and let stand 10-15 minute Pour mixture into blender and puree until smooth. Strain and chill. Cut cheesecake into 12 slices. Serve each slice with about 1 tbsp strawberry sauce on top. 4 Points per serving (1 slice).
In a large bowl, mix the yogurt with the lime juice, lime zest, oil and a few dashes of tabasco sauce. Season with salt & white pepper. Place the crab in a bowl and fold in 3 Tbsp of the yogurt dressing. Stir the vinegar into the remaining yogurt dressing. Fold in the cucumber, grapefruit and peas. Spoon the salad onto plates, top with crab and serve.
Preheat the oven to 350 degrees. Spray a 9 x 13" pan with non stick cooking spray and set aside Combine flour + baking powder + baking soda and Cinnamon. Set aside Place the egg substitute or egg whites in a large bowl, add oil, sugars (both) and sour cream. Mixing well. Quickly stir the flour mixture into the sour cream misture, mix just until thoroughly moistened. Spread the batter into the prepare pan. Combine all the topping ingredients. Mix it using your finger tips (make sure that butter is room temperature). Sprinkle the topping on top of the batter in the pan. Bake about 35 minutes, a few minutes longer if it is refrigerated. Test by inserting a sharp knife into the center of the cake. If it is come out clean it is done :). TIPS: If you make this the night before. Make sure dont add the topping right away. I would add the topping right before you bake it. Enjoy!
Preheat oven to 400°F. Using a rolling pin, roll pastry into four pieces, each about 5 by 8 inches. Transfer two pieces to a large baking sheet lined with parchment paper. Remove skin from salmon and place a fillet in center of each of those pieces. In a small bowl, combine parsley, basil, and butter. Stir until herbs are thoroughly mixed inches Season with salt and pepper. Spread butter mixture on top of salmon. Dip a pastry brush into beaten egg and let excess run off. Brush edges of pastry around salmon with egg. Cover each piece with remaining puff pastry. Pinch pastry together firmly to seal, then lightly press tines of a dinner fork along edges for a decorative effect. Brush top of pastry with remaining egg. With a sharp knife, cut two small slits into top of each pastry so steam can escape during baking. Bake for 20 minutes or until pastry has risen and is crisp and golden.
--------Preparationof Syrup-------------. Add sugar to water, stir on mild-heat stove until dissolve. Add lemon juice and boil for 30- 45 minutes using minimum heat until it gets viscous and thick. Allow it to cool to room temperature. Add vanilla. ------Preparationof the nuts----------. Convert the nuts to small particle in the size of sesame seeds. Mix with coconuts and cinnamon. --------Preparationof Konafoh ----------. Use 9 x I I inch tray; coat all sides of the tray with butter Mix konafah with molten butter. To do so, try to divide it to small pieces to be mixed with butter. After mixing, divide konafah into two equal quantities. Spread the first half of konafah in the tray and try to press it and make its surface even. Spread the nuts mixture over it. Then, add and spread the second half. Press it with f-ingers, makes its surface even. Add the remainder amount of butter on the surface evenly. Bake in preheated oven (325 f) for about 20 minutes until the lower surface of kanafah turned into golden color. Turn the oven to broil until the upper surface turned into golden color. Sooner, remove it from the oven. Add the cold syrup to it evenly. Cover it with aluminum foil. Allow it cool.  Divide it into a 12 equal pieces.
Mix 2 tablespoons broth and cornstarch in a small bowl. Heat oil in nonstick skillet over high heat. Add chops and cook until browned on each side and cooked through. Transfer to plate. Reduce heat to medium-high and add onion to the pan. Cook stirring often until starts to soften, about 2-3 minutes. Add apple and cook, stirring often, until tender, about 3-5 minutes. Stir in remaining broth, juice, mustard, thyme, cream and cornstarch mixture. Bring to boil, stirring, until thickened and glossy, about 1 minute. Return chops to pan and heat through. Serve immediately.
In a bowl mix together sugar, melted butter, hot water, eggs, and orange juice. In a separate bowl mix togehter flour, baking soda, baking powder, salt, cardamon, and cranberries. Gradually incorporate wet ingredients into dry ingredients. Pour into two greased and floured loaf pans. Bake at 350 for 55 minutes. Mix remaining sugar and juice; pour over baked loaves and bake 10 minutes more.
Preheat oven to 450°F In a small bowl, stir together buttermilk and lemon peel. In a bowl, whisk together flour, baking powder, sugar, coriander, baking soda, salt and pepper. Cut in butter, using your fingers, 2 knives or a pastry cutter until mixture resembles coarse meal. Make a well in center of flour mixture and pour in buttermilk mixture. Toss with a fork, scraping dry ingredients from bottom until just evenly moistened; do not overmix (dough should be very sticky). Turn dough out onto a floured surface and knead lightly once or twice with floured hands. Pat dough to 3/4-inch thickness, about 10 inches in diameter. Dip a 2 1/2-inch biscuit cutter into flour and cut out biscuits, dipping cutter into flour before cutting each biscuit and using a straight in-and-out motion. Gather and re-pat scraps; cut out remaining biscuits. Transfer biscuits to an ungreased baking sheet and bake, rotating pan halfway through, until golden, 12 to 15 minutes. Serve warm.
Dissolve yeast in water. Add oil, sugar, egg and salt; mix well. Add flour and mix. Cover and let rise for 45 minutes. Knead well and let rise again for 30 minutes. Knead dough and roll to about 1/4-inch thick. Cut into 4 squares. Brown hamburger and onion until red disappears. Add cabbage and salt and pepper to taste. Put 2-3 tablespoons filling of cabbage mixture in center of rolled out dough. Bring corners together at top, pinching edges securely; turn upside down and place on cookie sheet. Bake at 350* for 30 minutes.
Pound Chicken breasts thin. (or however thick you like) Dip each chicken breast in egg, flour and then roll in corn flake crumbs. Place on greased baking pan and bake at 350 for about 45 minutes, or until chicken is not pink in middle of thickest piece. You may add chicken seasoning, or salt and pepper to taste, if you think it needs some flavor. This is great served with mashed potatoes and green beans.
Three hours or the night before you plan to bake cookies, prepare dough. Cream butter and sugar in mixing bowl. Beat in eggs and vanilla. Sift flour and baking powder together. Gradually stir in flour mixture until dough is very stiff. Cover and chill at least 3 hours. Preheat oven to 375* Roll out dough to 1/4 inch thickness on a lightly flo;ured surface. To prevent cookies from becoming tough and brittle try not to incorporate alot of flour. Cut out cookies using a large heart shaped cookie cutter. Transfer cookies to a foil-lined baking sheet. Using a small, heart shaped cookie cutter, cut out and remove heart design from center of each cookie. Fill the cut out sections with crushed candy. Bake 7-8 minutes or until cookies are lightly browned and the candy has melted. Donot overbake. When done, slide foil off baking sheet. Carefully loosen cookies from foil when cooled. If desired, pipe decorative boardders with frostin around edges.
In a small bowl combine all of the ingredients. Stir to dissolve brown sugar. Pour over meat in a shallow pan. Turn well to coat.
Heat oven to 350 degrees. Grease bottom only of a 12/9 inch pan. BROWNIES: In a large bowl combine brownie mix, 1/4 cup of Bailey's, oil and eggs. Beat 50 strokes with spoon. Spread into greased pan. Bake at 350 degrees for 28 to 30 minutes or until set. Do not over bake. Cool one hour or until completely cooled. FROSTING: In a small bowl beat 1/2 cup butter until light and fluffy. Beat in powdered sugar, vanilla, 2 tablespoons Bailey's, and milk, adding enough milk for desired spreading consistency. Spread over cooled brownies.
Preheat oven to 425 degrees F. In a heavy medium skillet, bring the oil to the smoking point over high heat. The oil must be very hot or the fish will stick. Add the fillet and brown it quickly on both sides. About 1 1/2 minutes total. Put the fillet into an oiled roasting pan and roast until it is softly resilient to the touch, about 9 minutes. Remove the fish to a warmed platter. Add the shallots, pepper, vinegar and honey to the roasting pan. Place the pan over low heat and deglaze it, stirring and simmering until the shallots have softened, 3-4 minutes. Slice the fillet into 1" pieces. Pour the sauce on top and garnish with the parsley. Serve immediately.
Please note: cucumber and crab amounts are to your preference. The amounts listed here are a pretty good veggie/crab to noodle ratio. Do not use noodles larger than the medium shells. You can use smaller shell noodles, though. Boil noodles. Rinse well and let drain for quite a while. Stir them often when draining them to make sure all the water is out of the shells. The less water on them, the better the salad dressing sticks to them. Slice cucumber (with or without skin) to your preference. I typically slice it in half lengthwise, then do about 1/8 thin slices. Chop the imitation crab into chunks and add to the noodles. Sprinkle with salt and dill over entire mixture and stir. Dill should have a nice amount of "speckling" throughout the dish after stirring. If serving right away, pour approx 1/2 the bottle of dressing onto the cucumber crab mixture and stir, then slowly add more to lightly cover everything. You don't want the noodles sopping wet with dressing, but you want a nice thin coat on everything in the bowl. Chill until serving. If you are taking this to a pot luck or making it ahead, assemble everything but the dressing and keep refridgerated. Pour the dressing on just before serving. Keep dressing handy for left-overs because it tends to get sucked into the noodles if it sits in the fridge for any length of time. Optional: For presentation you can decorate with cherry tomatoes on top and sprinkle with dill for garnish.
Heat the oil in a medium pan over medium high heat. Add the garlic and onions and stir around and cook until onions start to soften about 3 to 4 minutes. Reduce the heat to low and add the rice. Cook over a low heat for 2 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and salt. Then add the juice and half the lime zest of 3 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 20 to 25 minutes or until the rice is done and tender. Stir it once or twice to keep it from sticking to the pot. Add more liquid if needed. The rice shouldn't be sticky. Just before serving, sprinkle the rest of the lime zest. Stir to combine and serve. Optional top with a half a cup chopped cilantro.
Place meat in crockpot, add 1 teaspoon of the salt and add all of the hickory smoke salt, pepper, and bouillon. Add water until just covered. Cook on high 4 hours. After four hours, peel and cut carrots and yams into bite size pieces and set aside. Heat up butter in a medium fry pan on medium heat. Mince garlic and chop onion. Add garlic and rosemary and 1 teaspoon salt to the butter and saute for about 3 minutes. Add onion and saute again for about 3 minutes. Put garlic mixture and vegetables into the crockpot and cook on high another 2 hours. About a half hour before serving, mix cornstarch and water together until dissolved and then stir well into the crockpot. This will thicken it up, and it totally optional.
Cook noodles according to package directions and drain. In skillet brown beef and drain. Add oil, 1/2 seasoning packet, broccoli, onions to meat; stir fry for 5 minutes. Add soy sauce and red pepper, simmer 5 additional minutes. Serve over noodles.
Preheat grill or broiler to high. Remove husks and wash the tomatillos and cut in half. Place the tomatillos, chili`s, onion, unpeeled garlic bulb, and lime halves on grates of grill or a cookie sheet pan put under the preheated broiler until the tomatillos are roasted and the chili`s peppers are slightly charred on all sides. Rotate the ingredients during cooking to make sure all sides are charred and remove each as they get chard. Cool all and then peel the chili`s (only remove seeds if heat is not desired) and garlic (you may have to squeeze the soft garlic out of the skin) and remove any extremely charred skin from the tomatillo, and onions is just fine! Cut the onions into 1/4`s. Squeeze the limes into the food processor and add all remaining charred veggies, pulsing 4 to 6 times till combined. In a large stainless saucepan combine all the ingredients. Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking. Cook for 10 minutes. Ladle hot salsa into hot jars leaving 1/2 inch head space. Wipe rims, center lids and screw on band to fingertip tight. Place jars in canner, cover and bring canner to a boil. Process for 15 minutes. Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store. Use in 1 year. Store opened jars in the refrigerator.
Pre heat oven to 200/180 fan /gas 6 Sieve flour, salt, baking soda in a bowl then add the w/w flour and mix well. Rub in butter if using. Make a well in middle and pour in the buttermilk egg mixture and mix quickly do not over mix it must be a soft mix. Roll out to 1 inch thick and cut out or you can cut into triangles. I brush with a bit of milk and top with a sprinkle of wheat bran. Bake in oven 15 to 20 minutes. Cool on a wire rack and cover with a clean tea towel.
Mix all ingredients in a bowl, and stir until well blended (I like to add a little baking soda to make the pancakes fluffier). Cook pancakes as you'd normally do! What we usually do: Coat a nonstick skillet with a little bit of oil using a paper towel. Keep the pan on mid-low heat. Pour a ladle of batter into pan. Cook one side until the edges start to seem done. Flip and cook the other side.
Add the chicken and celery to a mixing bowl; toss to combine. In a smaller bowl, add the mayonnaise, sour cream, and rosemary; stir to blend. Spoon mayo mixture onto chicken mixture; stir gently to distribute. Season to taste with salt and pepper. Chill in the refrigerator 4-6 hours before serving.
In a small saucepan over medium heat, combine 1/2 cup water, sugar and lemon zest. Bring to a boil, then decrease heat and simmer for 3 minutes. Set aside to cool. Strain syrup through sieve placed over large measuring cup, discarding solids. Whisk in lemon juice and remaining 2 cups water. Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer's instructions.
Place blackberries and raspberries in highball glass. Add five mint leaves and sugar; muddle with muddler or handle of wooden spoon until mint is bruised and fragrant and berries are mashed. Pour in lime juice, coconut water and kombucha. Stir in ice cubes and remaining five mint leaves. Garnish with additional berries and mint sprig.
Preheat oven to 375. Spray a 9x9 pan with nonstick spray and lightly flour. Mix flour, salt, and sugar together. Add butter and mix (or 'cut') until it clumps. I just squish it with my hands until the butter is evenly distributed and looks like breadcrumbs. Pat this baby evenly on the pan and bake about 15 minutes until the top appears dry and the edges are lightly brown. Cool on wire rack and reduce heat to 350. While you're waiting for crust, mix all the topping ingredients together (except the confectioner's sugar) and food processor/mix until well blended (it will be very liquid-like). Pour mixture on top of the prebaked crust and bake for about 15 - 17 minutes or until the top appears dry (it's normal if the center puffs up a bit). DON'T OVERCOOK, POR FAVOR! Cool for an hour. Sprinkle with a bit of confectioner's sugar if you wish. Cut into 25 squares. MAKE SURE YOU SHARE! :].
In a medium saucepan, heat margarine and water over medium heat until margarine melts, swirling to coat bottom. Add beans and cook for 1 to 2 minutes, separating them with a fork. Reduce heat to low and cook, covered, for 5 to 6 minutes, or until beans are crisp-tender. Stir in remaining ingredients and heat thoroughly. (Celery and onion should remain crisp.).
Soak and wash the watercress and dry. Open the can of sliced mandarin oranges. Preserve half the syrup in the can. Add the balsamic vinegar to the remaining mandarin syrup. Toss watercress, mandarins and pour the vinaigrette over. Add your olive oil and mix everything together. Arrange into nice shallow salad plates and add the almond only when serving as they will get soggy. Now sit back and watch your guests enjoy!
Cook vegetables according to package directions, drain. In large bowl, combine veggies, soup, cream cheese, onion, salt and pepper, mixing well. Grease casserole dish and place casserole mixture in it. Cover with croutons. Bake uncovered for 25 minutes at 375 degrees.
Mix all ingredients except for the beans in crock pot. Cover and cook on LOW 8-9 hours (or on HIGH for 4-5 hours). Stir in beans. Turn heat to HIGH and cook 10 minutes.
Heat the olive oil in a large frying pan and cok the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Stir in the ginger and harissa to coat everything and cook for 1 more minute. Tip in the apricots, garbanzos and cous cous then pur over the broth and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the cous cous has soaked up all the broth and is soft. Fluff up the cous cous with a fork and serve with extra harissa if liked.
Finely mince ginger, place in a bowl (bowl must be able to withstand hot oil). Finely chop green onion, place on top of ginger in the bowl. Spread salt on small saute pan to form a bed. Sprinkle five spice powder evenly on top of salt. Heat saute pan on medium-high heat until five spice powder turns slightly darker. Use wooden chopstick to mix salt and five spice together, keep stirring until the spices become fragrant (but not dark brown or black), remove from heat and cool to room temperature. Pour cooled spice salt into the bowl of ginger and green onion. Heat oil on high heat. The moment it starts to smoke, immediately remove from heat and pour onto the green onion and ginger, mix well. Serve sauce over poultry, meat or fish entree.
Preheat oven to 375°F Bring a large pot of water to a boil. Cook pasta according to package. While water is boiling and pasta is cooking, heat oil in a large non-stick skillet over medium heat. Add onion & saute until tender, about 5 minutes. Add garlic, cook 30 seconds. Add mushrooms and cook until they release most of their liquid, about 5 minutes. Add spinach and wine and cook until spinach is wilted and most of the wine has evaporated, about 3 minutes. Stir in marinara sauce, salt, and both peppers and stir until heated through. Add Parmesan cheese and stir to combine. In a 2-quart casserole dish, cover the bottom with a thin layer of sauce. Add half the pasta, half the sauce, and half of the mozzarella. Repeat layers with remaining pasta , sauce, and mozzarella. Bake for 20 minutes or until hot and bubbly.
Preheat oven to 200 degrees C. Mix all dry ingredients in a bowl. In a second bowl, beat eggs, melted butter& milk together with the bananas. Add dry ingredients and mix together to just combine. Do not overmix. Spoon into well-greased muffin tins and bake 10-15 minutes.
Cube Potatoes and finely chop onions. Add Potatoes, onion, corn, peas, salt, pepper, garlic, and chicken stock to large pot. Just cover vegetables with cold water and boil for 15-20 minutes. Prepare milk (if using powdered milk). Scald milk by placing it in a pot on medium high heat until small bubbles form around the edge of the pot. Chop butter into smaller pieces and place in a mixing bowl with the flour. Pour 3 cups of scalded milk into butter mixture and beat with a wire whisk. Add remaining milk to soup. Add green beans to soup. Add thickened milk mixture to soup. Simmer on low 15 minutes.