HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cake: Heat oven to 350°F Grease three 10-inch springform pans. In mixing bowl, stir together sifted cake flour, sugar, Hershey's Cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean. Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack. Butter Cream: Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between layers. To Assemble: Place one 10 inch cake on a large round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly). Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer). Place the third layer on top of the second. Frost the top with all of the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips. Cut the cake into wedges, as you would cut a pizza. Using Hershey's chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down. (So that you can see some of the syrup design. Serve.
Position racks in upper and lower thirds of oven; preheat to 475°F. Toss apples, sliced fennel and onion with 1 tablespoon oil in a large bowl. Spread out on a rimmed baking sheet. Roast on the lower oven rack, stirring twice, until tender and golden, 30 to 35 minutes. About 10 minutes after the apple mixture goes into the oven, sprinkle pork with salt and pepper. Heat the remaining 2 teaspoons oil in a large ovenproof skillet over medium-high heat. Sear the pork on one side, about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Roast until just barely pink in the center and an instant-read thermometer registers 145°F, for 12 to 14 minutes. Transfer the pork to a cutting board and let rest for 5 minutes. Immediately stir vinegar into the pan (be careful, the handle will be hot), scraping up any browned bits, then add to the apple mixture. Thinly slice the pork; serve with the apple mixture and sprinkle with fennel fronds.
Slice zucchini into 1/8-inch rounds. In a large skillet over moderately-high heat, heat olive oil. Add garlic and zucchini. Saute until vegetables begin to soften, about 4 minuets. Sprinkle with chives, walnuts and bread crumbs. Cook for 1 to 2 minutes for crumbs to adhere. Turn with a spatula and cook on other side for 2 minutes. Serve immeadiately.
1. Prepare all vegetables before hand, slicing mushrooms, chopping broccoli into small florets, and dicing tomato. Set aside. 2. In a medium sauce pan, grease with non fat no stick spray. Let pan heat up, and add in four egg whites. Let cook until it begins to set slightly but still has clear coating, and add in salt, pepper, cumin, rosemary, cheese and vegetables. 3. Let remaining egg white cook through, fold omelet. 4. Plate omelet, and top with desired amount of braggs liquid aminos or soy sauce. Enjoy!
Preheat oven to 375 degrees. In a bowl combine oil, applesauce, and cocoa. Mix in sugar. Blend in the eggs and vanilla. In another bowl, combine the dry ingredients. Add the dry ingredients to the liquid mixture. Pour in a 9 inch square pan. Sprinkle nuts on top if desired. Bake in oven for about 20-30 minutes.
Heat a dutch oven or large pot over medium heat and add olive oil. Add onions and garlic and cook until translucent. Add meat and let it brown for a few minutes. Once the meat is browned, add turmeric. Give the pot a few stirs, allowing the spices to release their flavors. Prick the Persian lemons with a fork and add to the pot with 5 cups of water. Season to taste. Cover and cook one hour. Add tomatoes, split peas, tomato paste, and advieh. Cook for 1 1/2 to two hours. While the strew cooks, give it a stir every so often so the bottom does not stick. Adjust seasonings. About 15 minutes before planning to serve your khoresht, cook the french fries. Depending on what kind you prefer, you can bake or fry them. I bake them, so spray a cookie sheet with nonstick spray and add french fries. Bake at 400 degrees for 7 minutes on each side. Remove from the oven and sprinkle with salt. Once the khoresht is done, place it in a serving bowl and top with french fries. Serve over basmati rice.
Melt 3 tbs butter in a large skillet over medium heat. Add mushrooms and saute until tender. Remove with a slotted spoon and set aside. Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess. Melt remaining 3 tbs butter in skillet. Add chicken and saute 5 to 6 minutes on each side or until golden brown. Transfer chicken to a serving platter (keep warm). Add broth to skillet, scraping up browned bits. Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup. Stir in cream and lemon juice. Cook over medium heat until slightly thickened. Stir in mushrooms, white pepper& salt to taste. Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency. Serve over rice or noodles.
Grind the fennel and cumin seeds finely, and mix all the dry spices in a small bowl. Peel and chop the onions; mince the Jalapenos and grate the ginger. Saute the onions in the oil until soft and translucent. Add the meat, turn up the heat a bit, and brown them both, stirring frequently. Add the minced jalapenos and grated ginger and the mixed spices. Stir in the water and the yogurt; simmer for about 45 minutes, stirring regularly to prevent sticking, until the meat is tender and the sauce is quite thick. NOTE: You can replace the yogurt with crushed tomatoes for a slightly different dish.
Cut tortillas into 8 wedges. Brush or spray baking sheet with oil. Arrange tortilla wedges in a single layer on the baking sheet and brush or spray lightly with oil. Sprinkle with seasonings: salt or seasoned salt, chili powder, cinnamon sugar, etc. Bake at 325 until crisp and lightly browned, approximately 10 minutes.
Melt the condensed milk, butter, sugar, lemon rind, citrus juices and vanilla over medium heat. Add the dessicated coconut and cookie crumbs. Spray a square tin with nonstick spray. (Sorry, size of tin not given, but you'll be able to judge by sight). Press the mixture evenly into the tray and cool. Mix the confectioners sugar with just enough lemon juice to make it spreadable. Spread over the cookie bar mixture. Chill overnight until firm and cut into small blocks.
Preheat the oven to 350°F Lightly grease a 9" x 13" pan. To make the streusel: In a large bowl, beat together all of the streusel ingredients until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside. To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), beat together the butter and brown sugar until smooth. Beat in the eggs one at a time, scraping the bowl and again beating until smooth. The mixture may look slightly curdled; thats OK. Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The batter will be fairly stiff. Scoop the batter into the prepared pan, smoothing it to the edges. Stir the cranberry sauce to break up any clumps, and spread it atop the cake. Sprinkle the streusel evenly atop the cake. Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!). Yield: 2 dozen 2" squares.
COOK: beef in skillet over medium high heat until need is browned, stirring to separate meat. Pour off fat. MIX: beef, soup, water, chili powder, cumin, garlic, onion, beans & tomatoes in 3.5 qt slow cooker. COVER: and cook on LOW 8-10 hours or on HIGH 4-5 hours.
Take the sausage out of it's casing and crumble in a pan with diced onion and minced garlic. Cook until sausage is brown and done. Drain off fat, if any. Put chicken broth, spinach, browned sausage mixture, salt, pepper and red pepper flakes in a pot and simmer for 30 minutes. After simmer time, add the heavy cream and simmer for another 10 minutes, or until everything is nice and hot. Serve and enjoy.
WHISK sauce ingredients together in a small saucepan (1 cup plus 2 tablespoons granulated sugar, 1/2 cup plus 1 tablespoon cold water, 6 tablespoons white vinegar, 1 1/2 tablespoons red wine vinegar, 1 tablespoon arrowroot powder, 1 tablespoon minced onion flakes, 2 1/2 teaspoons Dijon mustard, 2 1/2 teaspoons mustard powder, 3/4 teaspoon celery salt, 3/4 teaspoon fresh onion juice, 3/4 teaspoon poppy seeds, 1/2 teaspoon onion salt, 3/8 teaspoon garlic salt, 3/8 teaspoon paprika, 3/8 teaspoon black pepper, 1-2 drops sesame oil). BRING mixture to a boiling while whisking constantly. REDUCE heat to low simmer, stirring until thickened and flavorful, about 5 minutes. ALLOW to cool, then refrigerate in a sealed container (keeps indefinitely). SERVE as a dressing for sandwiches or salads and enjoy!
Separate chicken into 10 pieces (thighs, legs, wings, cut breasts in half). Slice onion. Wash and coarsely chop parsley, mint, and coriander. Heat oil or melt fat over medium heat. When shimmering, fry bacon a couple of minutes. Add chicken, onion, herbs, and salt and fry, uncovered, about 10 minutes. Cover and cook covered another 20 minutes. Add water, vinegar, cloves, saffron, pepper, and ginger. Bring to a boil and cook 45 minutes. Toast bread, and arrange toast in individual serving bowls. Lightly beat egg yolks, then stir them into the broth and remove pot from heat. Pour into bowl with toasts.
Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness. Heat oil in large skillet over medium heat; add chicken; cook until brown on both sides; remove & drain on paper towels then set aside. Wipe out skillet, then melt 1/4 cup butter in same skillet over medium heat. Add onion; cook and stir until golden; add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir about 2 minutes. Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened; stir in ricotta, feta, salt and pepper; remove from heat. Preheat oven to 350°F Brush melted butter on 1 phyllo sheet; sprinkle with bread crumbs; cover with another sheet; brush with butter. Place chicken breast in center of phyllo; spoon 1/6 of the spinach/cheese mixture on top. Fold phyllo over chicken, turning ends under; repeat for each chicken breast. Place in a single layer in well greased baking pan & brush tops with butter. Bake for 45 minutes or until brown.
Combine the wine and cane syrup in a small sauce pan, simmer gently until reduced by two thirds -- about 18 minutes. Remove from heat and add pepper. Pat the venison with a kitchen towel (paper towel will stick) Sprinkle creole seasoning on both sides. Heat a large cast-iron skillet over medium high heat until it is very hot and just smoking, 4 to 5 minutes. Add the oil, swirling to coat the bottom of the skillet. Once its hot sear the steak until dark brown, 3-4 minutes. Turn the meat over, reduce heat to medium, and sear for 3-4 minutes for medium rare. Transfer the steaks to a platter and let rest for 5-10 minutes. Serve them drizzled with the sauce, and your choice of sides. Serves 4.
Cream the cream cheese and butter together. Blend in flour and salt. Roll out on a floured surface and cut out circles with a biscuit or cookie cutter. Place a dab of preserves or jam in the center of each cookie. Fold over and press edges together with a fork. Bake on an ungreased cookie sheet at 375° for about 10 to 15 minutes.
Preheat oven to 350 degrees Fahrenheit. Line 4 large baking sheets with parchment paper; set aside. Melt 8 ounces chocolate in a double-boiler or in the microwave until smooth. In a separate bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, beat butter, brown sugar and white sugar until light and fluffy. Add eggs, one at a time, then stir in coffee granules and vanilla extract until well-blended. Stir in melted chocolate until completely mixed inches Add flour mixture and stir until just combined. Fold in 1 cup semisweet chocolate chips. Drop by tablespoonfuls 2 inches apart onto prepared baking sheets. Bake at 350 degrees Fahrenheit for 10-12 minutes, rotating pans after 5-6 minutes. Bake until edges are set but edges are still very soft. Remove pans from oven to wire racks to cool for 2 minutes. Carefully slide parchment paper onto wire racks to cool.
Pat the chicken pieces dry and season generously with salt and pepper. Pour enough oil into a large dutch oven to cover the bottom. Heat over medium high and lay as many pieces of chicken in the pan that will fit without crowding. Cook, turning as necessary, until browned on all sides. Adjust the heat to keep the the oil sizzling but not too hot. Remove chicken from the pot and repeat with the remaining pieces. Pour off all but 1/4 c of the fat from the pot. Add the sofrito, curry powder, and cloves and cook until the liquid has evaporated and the sofrito is sizzling. Lower the heat and whisk in the flour, then continue whisking until the flour absorbs all of the oil. Slowly pour in the chicken broth and coconut milk while continuing to whisk. Season lightly with salt and pepper and bring the sauce to a simmer over medium heat. Return the chicken to the pot, and cook until the chicken is very tender, about 25 minutes. Check the chicken a few times as it cooks to make sure the sauce is staying at a gentle simmer. Turn the chicken pieces over and move them around a bit too in order to make sure everything cooks evenly. Serve chicken and sauce over rice.
In large bowl, combine the egg, tomato sauce, oats, onion, salt and pepper. Crumble beef over mixture and mix well. Press evenly into an ungreased 13-inch by 9-inch by 2-inch baking dish. Bake, uncovered, at 350°F for 30-35 minutes or until no pink remains and a meat thermometer reads 160°F; drain. Combine mayonnaise and ketchup; spread over meatloaf. Cut into eight rectangles; top each with tomatoes, cheese and bacon. Place on baking sheet; broil 3-4 minutes from the heat for 2-3 minutes or until cheese is melted. Serve on buns.
In large saucepan over low heat, melt margarine. Add marshmallows; stir until melted and well blended. Remove from heat. Stir in vanilla. Add cereal, peanuts and raisins, then chocolate chips, stirring until thoroughly coated. Using lightly-buttered spatula, press into buttered 3.5 L (13 x 9") pan. Cool. Cut into bars.
Ribs: Combine the minced garlic, sage, rosemary, salt, black pepper, and 1 tablespoon crushed red pepper. Rub the spareribs well with this mixture and let them marinate, wrapped in plastic, at least 24 hours or up to 48 hours, in the refrigerator. Preheat the oven to 375 degrees F. Coat a large baking pan with 1/4 cup of the olive oil and lay the ribs in the pan. Roast stirring, every 20 minutes. After an hour, turn the ribs over and roast 1 hour more. Check the ribs periodically; if the bottom of the pan starts to burn, add a little water. Can be done ahead 24-48 hours. Sauce: Coat a large skillet with the remaining 3 tablespoons olive oil. Add the sliced garlic and remaining 2 teaspoons crushed red pepper and saute over medium heat until the garlic begins to color. Add the tomatoes, Worcestershire sauce, and pepper sauce. Add 1 1/2 cups water and bring the tomato sauce to a simmer. Cook for 30 minutes. Taste for seasoning and set aside. When the ribs have browned on both sides, remove them from the pan and drain off any excess fat. Return the ribs to the pan, adding the wine and the tomato sauce. Cover the pan with foil and braise the ribs for 40 minutes. Remove the foil and roast an additional 20 minutes. Serve immediately.
Preheat oven to 350 degrees and line a 12-cup cupcake pan with paper liners. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together orange juice, canola oil, vanilla, and orange zest. Pour wet ingredients into dry mixture and whisk until thoroughly combined. Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full. Bake for about 17 to 20 minutes, or until an inserted toothpick comes out clean. Remove from oven and allow to cool on a wire rack. For the filling, combine first 3 ingredients in the bowl of a standard mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon orange juice at a time, until the desired buttercream consistency is reached. For the ganache, use a double boiler or microwave to melt chocolate chips in a medium bowl. Whisk in coconut oil until smooth. If making Candied Orange Peel, peel thin slices of orange peel from the orange using a vegetable peeler. In a small saucepot, place the orange peels and add 1/2 cup water. Bring to a boil and let cook for 5 minutes. Drain the water, place the peels back in the pot, and refill with 1/2 cup water. Bring the water to a boil again, let cook for 5 minutes, and drain. Repeat this process one more time to release the bitterness from the orange peels. Bring 1/4 sugar, 1/4 cup of water, and the orange peels to a boil and let cook on medium/high heat until liquid bubbles away. Remove from heat, spread peels out to cool on parchment paper. Once the candied peels have semi-dried (about 10 minutes), roll them in the remaining sugar until thoroughly coated. Store in refrigerator or freezer. When cupcakes are cool, fill each with Orange Buttercream Filling using a pastry bag with a narrow tip. Spread Chocolate Ganache evenly over each cupcake. Top with two slices of Candied Orange Peel, if using.
Combine taco seasoning, water, 1/2 cup salsa, and cooked ground beef in a skillet; cook until thickened. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoons cheese. Fold dough over filling and press to seal. Place on greased cookie sheet. Bake in preheated 375°F oven for 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese, and sour cream.
Mix dry ingredients together. Add liquid ingredients and mix on medium speed in Kitchen Aid Mixer until a ball forms. Let dough rise until double in size -- about one hour. Form into pretzel shapes, sticks or rolls. To shape pretzels, roll dough (about 2 ounces) into an 18 inch rope (leave the middle a little fatter than the ends), form into a circle with about a 2 inch tail on each end, twist the cross over twice, fold in half, and press the end of the tails into the circle. Refrigerate pretzels for about 10 minutes, let rolls or sticks rise for 10-15 minutes. Dip in Lye bath for 10 seconds or boiling baking soda mixture for 30 seconds. Place on parchment lined cookie sheets. Slit with a sharp knife or razor blade. Sprinkle with pretzel salt. Bake at 400 for 10-15 minutes.
Peel the zest from the lemon in large strips with a vegetable peeler. Be sure only to get the yellow zest, not the white pith. In a 2 quart sauce pan, simmer soy milk, sugar and lemon zest over medium heat until just steaming. Lightly beat the two eggs in a small bowl. To the eggs, add about 1/3 cup hot milk a spoonful at a time, stirring after each spoonful is added to temper the eggs. Slowly pour the eggs mixture into the sauce pan of milk, stirring constantly. At this point, remove the strips of lemon zest, or optionally strain the pudding base through a wire mesh strainer into a bowl, and then return to the pan. Increase the heat to medium-high, and stir constantly until the milk just starts to thicken. Do not let the milk boil. Add the cooked white rice and keep stirring until the pudding is somewhat thickened and silky. Remove from heat and add vanilla if desired. Pour into a serving dish or individual dishes. Cover the top of the pudding with plastic cling film to keep a skin from forming. Cool at room temperature until just warm. Can serve warm, or further chill in the refrigerator if desired.
You will need the roasted and peeled chili peppers. Pull off tops , split and remove seeds Grate cheddar cheese. Layer split chili peppers in a 9x13 greased pan. Cover with the grated cheddar cheese. You should have two layers. Beat throughly the eggs, flour and seasoning. Pour over the chili cheese. Butter saltines and crumble. Then pour them over everything. Bake 350 for 45 minutes.
Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry on paper towel. Combine sour cream, vinegar, tabasco, chives, dill seed and pepper. Pour over cucumber. Chill well before using. Garnish with fresh dill.
Bring 6 cups of water to a rapid boil in a large, heavy pot. Combine the two ingredients and add to the water. Stir constantly for 10-15 minutes - a process that needs two people for best results: one to hold the pot while the other stirs vigorously with a strong implement (such as a thick wooden spoon). The mixture will become very thick and difficult to stir, but unless you are both vigilant and energetic, you'll get a lumpy mess. When the fufu is ready (or you've stirred to the limits of your endurance), dump about a cup of the mixture into a wet bowl and shake until it forms itself into a smooth ball. Serve on a large platter alongside a soup or stew.
Cook macaroni according to package directions, drain. Brown ground beef; drain. Then add to beef soups, green pepper, pimento and cooked macaroni. Place half the mixture in a greased 2 quart casserole. Sprinkle with half the cheese and onions. Top with remaining macaroni mixture and cheese. Bake at 350 for 25 minutes. Sprinkle with remaining onions and bake 5 minutes longer.
Pour juice into a pitcher and add mint leaves. Chill overnight. To serve, strain juice into glasses, filling 2/3 full. Add soda water to fill glass, and serve immediately.
Combine chopped cabbage and carrots. Place dressing ingredients in food processor, blend well and taste for seasoning. Pour over cabbage and combine well. Chill 1 hour or more before serving.
Saute bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble. Remove all but 1 tbsp (15 mL) bacon grease from pot; add onion and saute over medium heat until browned. Add broth, squash, pears and celery to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then with an immersion blender or in a blender or food processor, puree mixture until smooth. Return back to pot and add herbs and bacon. Simmer for 10 minutes more. Stir in half-and-half and season to taste with salt and pepper. Ladle into bowls and sprinkle with chopped fresh thyme.
Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro. Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side. Cooks' note: If you aren't able to grill outdoors, chops can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over moderately high heat.
Saute the garlic and onion in the oil until translucent. Cube the veggies and throw into the pot. Pour in enough broth to just cover the veggies. Add salt and pepper. Bring to boil and then lower the flame and simmer, covered, for about 25 minutes, or until veggies are soft. Remove soup from flame and blend with a hand blender until thick and creamy. Pour in the milk and blend for a few more minutes. Serve immediately. Enjoy!