HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl. Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough-you don't want to be perfectly smooth. Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), 1/2 cup flour, and 3/4 stick of butter. With a pastry cutter or fork, mash together until thoroughly combined. Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top. Bake in a 400-degree oven for 30 minutes, or until golden brown.
Pre heat the oven to 180'C/350'F. Mix together until well combined the butter, basil and garlic. Cut a deep cut along each chicken breast to make a pocket. Fill pockets with the butter mixture, pressing in well. Carefully dip each breast into the beaten egg and then into the dried breadcrumbs, pressing on well. You can now either leave on a flat plate in fridge for 20 mins or longer to set crumbs or cook straight away depending on what time you have. Heat oil in a non stick pan over medium high heat and fry the chicken breasts for 2-3 mins each side or until golden brown. Remove from pan and place in a baking paper lined shallow baking dish and bake in oven for about 10 mins until cooked through.
Coat the rice bowl with cooking spray. Add the rice and stock to the bowl. Set the machine for the regular white rice cycle and start. When the machine switches to keep warm, let it sit and steam for 10 minutes. While the rice steams, heat the olive oil in a small skillet, then add the onions and cook for 5 minutes, stirring frequently, until soft. Add the pine nuts and cook, stirring constantly until they turn golden (just a minute or so). When the 10 minutes of steaming are up, add the onion and pine nut mixture to the rice, along with the lemon juice, dill, and mint (if using). Stir with a plastic rice paddle or a wooden spoon to combine. Close the cover and continue on 'keep warm' for 10 more minutes. Transfer the rice to a serving dish, and top with the feta and lemon wedges.
Combine the cake mix, eggs and oil until well blended. Add chocolate chips and nuts. Use hands (or spoon) to mix/smush/knead it all together. form into balls and bake at 350° for 10-12 min. they'll still look soft, like they're not done enough, but the bottoms will be getting brown. Allow the cookies to cool for one minute on the baking sheet before moving the cookies to a wire rack to finish cooling.
Microwave cream in a large bowl on high until steaming. Add chocolate; let stand 5 minutes. Stir until chocolate melts and mixture is smooth. Cover surface directly with plastic wrap; refrigerate until cold, at least 4 hours. Cake: Heat oven to 350°F. You'll need two 9 x 2-in. round cake pans, greased and floured. Whisk cocoa powder and water in a medium bowl, then Nutella and buttermilk, Frangelico and vanilla. Beat sugar, butter, baking soda, baking powder and salt in a large bowl with mixer on medium-high speed 3 minutes or until pale. Beat in eggs 1 at a time. On low speed beat in flour in 3 additions alternating with cocoa mixture in 2 additions, beating just until blended. Pour into prepared pans. Bake 30 to 35 minutes until a pick inserted in centers comes out clean. Cool in pans on rack 10 minutes. Run a knife around edge of each layer; turn out on rack and cool completely. Insert several toothpicks halfway up side around both cake layers. Using picks as a guide, cut layers in half with a long serrated knife. Filling & frosting: Beat cold chocolate mixture on medium speed until soft peaks form when beaters are lifted. Put Nutella into a bowl; stir in 1 1/2 cups chocolate mixture until smooth. Fold into remaining chocolate mixture until combined. Remove 2 1/2 cups to a bowl; stir in hazelnuts for filling. Reserve remainder for frosting. To assemble: Place 1 cake layer on serving plate; spread with 1/3 the filling (1 scant cup). Top with second layer and 1/2 the remaining filling; repeat with third layer and remaining filling. Top with last cake layer. Spread a thin layer of frosting over top and sides; refrigerate 15 minutes to firm. Spread top and sides with remaining frosting. Refrigerate until ready to serve. Garnish just before serving. Plan ahead: Wrap cooled cake layers and make frosting (through Step 1) up to 2 days ahead. Cover the frosted cake and refrigerate up to 3 days.
Cook duck legs, skin sides down, in a 12-inch cast-iron or heavy nonstick skillet over moderate heat, turning over once, until skin is golden and some of fat is rendered, about 8 minutes total. Transfer duck to a cutting board, reserving fat in skillet. When duck legs are cool enough to handle, remove skin with any visible fat, then chop skin and fat into 1/2-inch pieces and return to skillet (reserve meat). Cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and skin is deep golden and crisp all over, about 5 minutes. Remove skin with a slotted spoon and drain on paper towels. Pour off all but 3 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add squash, carrots, parsnips and potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until vegetables are browned, 20 to 30 minutes. Meanwhile, coarsely shred duck meat, discarding bones and any gristle. Stir duck into vegetables along with cream, port, parsley, fried duck skin, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, and stir until combined. Reduce heat to moderately low, then smooth top of mixture and cook, undisturbed, until bottom of hash is golden when lifted with a spatula, 4 to 8 minutes.
Add all ingredients to bread machine according to your manufacturer's directions. Set for dough cycle. When cycle is complete, remove dough and shape as desired. Place on lightly greased baking sheet and cover with plastic wrap. Let rise until doubled (this step is important - don't rush it). Bake at 375° for 12 to 15 minutes or until golden brown. To keep them soft, brush with melted butter immediately after removing from oven.
In a large bowl, combine the ground chicken with the coconut milk, carrot, chiles, basil, fish sauce, sugar, lime juice, garlic, egg, shallot, ginger, salt and pepper. Using your hands, mix thoroughly. Hold a wonton wrapper in the palm of your hand; keep the rest covered with plastic wrap. Place a rounded tablespoon of filling in the center of the wrapper and pinch the edges all around to form a cup that is open about 1 inch at the top. Keep the shumai covered with plastic wrap. Repeat with the remaining wonton wrappers and filling. Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange the shumai in the steamer without crowding. Cover and steam over moderate heat until cooked through, about 10 minutes. Repeat with the remaining shumai. Serve right away, passing the chili sauce at the table.
Melt butter in heavy medium saucepan over medium heat. Add leeks and saute until tender, about 10 minutes. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes. Puree soup in 2 batches in blender until smooth. Return to saucepan; Thin with more broth or water to desired thickness. Season to taste with salt and pepper. Can be doubled.
Mix the peanut butter, honey, and fruit together until well blended-mash with a fork or use the blender. Add the fruit mixture to the yogurt and mix well. Freeze in ice cube trays. Crack trays and release treats as needed!
Combine broth, beans, undrained tomatoes, corn, carrot, onion, chili peppers, chili powder, and garlic in a crock pot (3 1/2 to 4 qt size is best). Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Dumplings: Stir together flour, cornmeal, baking powder, and pepper in a medium sized bowl. Mix together egg white, milk, and oil in a small bowl. Add to flour mixture and stir with a fork just until combined. Divide dumpling mixture into 6 mounds and drop on top of the bubbling soup. Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more (don''t give in to temptation to lift lid) or until a wooden toothpick inserted in center comes out clean. Serve in bowls with 1 dumpling for each serving.
Preheat oven to 350°F and butter and flour a 9-inch square baking pan, knocking out excess flour. In a double boiler or metal bowl set over a saucepan of barely simmering water melt white chocolate and butter, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate mixture to room temperature. In a large bowl with an electric mixer beat eggs, sugar, and vanilla until thickened and pale and beat in white chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into chocolate mixture just until batter is combined well. Stir in nuts and chocolate chips and spread batter evenly in pan. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
In a large, heavy Dutch oven, heat oil over medium heat until shimmering. Reduce heat to low and add star anise, cinnamon, cloves, mustard seed, peppercorns and cardamom pods. Cook slowly, stirring occasionally, 30-45 minutes, until the mustard seeds are nearly burnt. Using a slotted spoon, scoop out and discard the spices, leaving the oil in the pan. Add onion to oil and continue to cook very slowly, stirring occasionally, 2-3 hours, or until onions are completely limp and dark mahogany brown. (Slow cooker variation: strain the oil from step 1 into a slow cooker. Add the onions and cook on low 6-8 hours, stirring every 2 hours. Leave the lid ajar to allow steam to escape or your onions will stew instead of browning.). Add tomato paste and water (or stock) and simmer 10 minutes. Add chickpeas and simmer 20 minutes more. (Slow cooker variation: add tomato paste, water and chickpeas to onions and cook 1 hour on high.). Add yogurt and garam masala; simmer a final 10 minutes, then serve with steamed basmati or jasmine rice.
Preheat oven to 400 degrees. Cut potatoes length-wise into wedges and place in large bowl. Pour melted butter over wedges and stir to coat well. Line large baking sheet with aluminum foil. Spread butter coated wedges evenly on baking sheet. Sprinkle granulated garlic powder over wedges. Bake at 400 degrees for 1 hour, or until wedges are done. Remove from oven and serve.
Fill a cocktail shaker with ice. Add all of the liquid ingredients and vigorously shake. Strain into martini glass and garnish with lemon twist.
To seed chiles, cut each chile in half lengthwise using scissors or knife. Carefully scrape out and discard seeds. Rinse chiles well; drain. Pat dry with paper towels. (wear gloves when handling chiles to prevent irritation to hands and eyes). Combine olive oil, salt, white pepper, and cloves in a small bowl. Add chiles; toss to coat. Let stand at room temperature 1 hour. Combine both cheeses in another small bowl. For each chile rellano, place 1 chile half in center of 1 egg roll wrapper; top with 1/4 cup cheese mixture. Beat egg yolk and water in small cup; brush edges of egg roll wrapper with mixture. Fold two opposite edges over filling, overlapping edges; press together, working out any air bubbles. Press ends together. Fold ends under and pinch to seal. Repeat with remaining chiles, egg roll wrappers and cheese mixture. Heat 1/2 inch vegetable oil in large, heavy saucepan over medium-high heat until oil reaches 375 degrees; adjust heat to maintain temperature. Fry chiles rellanos, a few at a time, in hot oil 2 to 3 minutes until golden brown, turning once. Remove with slotted spoon; drain on paper towels. Note: cooking time doesn't include the 1 hour standing time.
Using a food processor or mortar and pestle, mash/pulse the garlic, onion, chili pepper and olive olive together, till smooth, but still somewhat chunky. Put it a large bowl or a large freezer bag. Stir in Worcestershire, sugar, lime juice, soy sauce, pepper, and then coffee. Swish it all together, then add your steaks, and let marinate for anywhere between 4 and 24 hours.
Spread tortillas with cream cheese. Sprinkle with bacon and lettuce. Roll up tightly. Wrap in plastic wrap and chill. Cut each roll into 5 pieces.
Toast the English muffin in your toaster. In a medium sized skillet add the three to four pieces of thinly sliced corned beef. Heat the corned beef over a medium heat. If your skillet is not a non-stick skillet add about a teaspoon of butter and cook the egg in the melted butter. Season egg with salt and pepper. Flip the slices of corned beef over and add 1 slice of the Swiss cheese to the corned beef in the pan. Spread honey mustard onto the English muffin. Add corned beef with Swiss cheese to the muffin. Top corned beef with egg, and then add the remaining slice of Swiss cheese on top of the egg. Top with remaining bun.
Drain tuna and add together all ingredients (except cheese) in a medium sized bowl. Mix well. Serving Suggestion: Create a tuna sandwich with american cheese, Cook in skillet, or George Foreman Grill until brown.
In a medium bowl, whisk the flour with the baking soda and salt until well blended. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter and ricotta on medium-high speed until light and fluffy, about 2 minutes. Add the sugar, orange zest, and vanilla; beat until blended, about 3 minutes. Scrape the bowl. On medium speed, add the egg and beat until blended. Add the flour mixture and mix on low speed until almost completely blended. Pour in the chocolate chips and continue mixing until just incorporated. Scrape the dough down from the sides of the bowl, cover with plastic, and refrigerate until slightly firmer, about half an hour. Heat the oven to 350°F Line large baking sheets with nonstick baking liners or parchment. Drop the batter by rounded tablespoons about 2 inches apart on the prepared baking sheets. Bake until the cookies are light golden, about 15 minutes. Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.
In a saute pan over medium-high heat, fry bacon till crisp. Remove bacon and drain on paper towels. Melt butter in the pan with the bacon grease. Add mushrooms, season with salt and pepper, and saute' until just soft. Add spinach and green onions. Saute for 3-5 minutes. Remove pan from heat and set spinach mixture into a mesh strainer to drain. In large bowl, combine, ricotta, mozarella, egg, parsley, tarragon. Season with more salt/pepper to taste. Add spinach mixture to the ricotta mixture and mix well. Spread tomato sauce into the bottom of a baking dish. Spoon spinach/cheese mixture into the cooked shells. Place filled shells into the baking dish and sprinkle with parmesan cheese. Bake at 350°F for 20-25 minutes. NOTE: If you have leftover filling, place it in a ramekin or small baking dish and bake along side of the shells. It's delicious!
cut up and skin chickens. pour juice from the pepperocini's in a fry pan. slice open 1/2 of the pepperocini's and lay in pan lay chicken on top cook on top of stove covered for 40 minutes approximately or until meat starts to pull back from the legs. place the chicken, pepperocini's, and juice in bottom of broiler pan. sprinkle with paprika. lay remaining whole pepperocini's over the top. broil on high for 3 to 5 minutes or til brown. pepperocini's will plump.
Combine the raspberries with the sugar in a large saucepan. Cook over high heat, stirring constantly until a jam thermometer (or candy thermometer) reaches 230*-240*F, the soft-ball stage. Ladle the jam into hot, sterilized jars and seal.
Soak salt meat overnight in cold water. Drain off water. Put meat in a large pot with enough water to cover it. Cook 1 hour. Add swiss chard to pot and cook 45 minutes longer or until swiss chard and meat are tender. Drain off water and serve.
Slice apples and place them in greased 6 by 10 baking dish. Mix flour, sugar, baking powder, salt and egg in a medium sized bowl with a fork until crumbly. Sprinkle crumb mixture over apples. Pour melted margarine over all, then sprinkle with cinnamon. Bake 30 to 40 minutes at 350 degrees. Serve warm with cream or ice cream (good plain too) This recipe can also be made with other fruits.
Preheat oven to 350°F Grease a 9 inch square cake pan. Peel and cut orange into pieces; remove seeds. Combine orange, banana and raisins in food processor and chop coarsely. Combine flour, baking soda, cinnamon and salt. Cream together margarine, sugar and eggs in large bowl on high speed of electric mixer until light and creamy. Add fruit mixture. Add dry ingredients alternately with buttermilk and vanilla, mixing lightly after each addition. Spread batter evenly in prepared pan. Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean.
Melt the butter in a heavy 2-quart saucepan. Add in the onion and cook slowly over low heat until it is very soft and just beginning to take on color. Add the squash and continue cooking over low heat until squash is nearly tender. Add the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, about 1-2 minutes. Meanwhile, heat the broth until it is very hot; turn off the heat, but keep the broth hot on a warm burner. Add the white wine to the rice and cook slowly, stirring constantly, until it is completely absorbed. Add the hot broth to the rice one ladleful at a time, stirring frequently. The rice should cook very slowly over low heat. Wait until all the liquid is absorbed before adding the next ladleful of broth. Midway in the cooking time, add salt and pepper. When the rice is just barely tender, add the fontina and gently cook, stirring continuously, until the cheese begins to soften. Add the basil, 2 tablespoons butter, and the Parmesan cheese. Turn off the heat and stir vigorously until all the butter and cheese are absorbed. Pass additional Parmesan at the table.
Vinaigrette: Combine red pepper, serrano pepper, red onion, vinegar, olive oil, chili sauce and kosher salt to make the vinaigrette. Mix well and set aside. Fish: Season tuna with salt and pepper. Sear tuna on a very hot skillet with olive oil. Cook to desired doneness (rare if preferable). Prepare the salsa while the fish is cooking. Salsa: Dice the avocado into 1" cubes. Dice the tomatoes. Mix the tomato and avocado together. Serving Recommendation. Place fish on serving dish. Top with diced avocado and tomato. Splash liberally with vinaigrette. Garnish with cilantro. Serve immediately. Changes: Again, I like to add a little soy sauce to the vinaigrette to give the flavors a little more punch, I only use 2 tablespoons olive oil in the vinaigrette to make it more bulky, and I like to garnish the fish with chopped cilantro instead of sprigs.
Combine all ingredients except jam in a bowl. Beat ingredients at low speed until crumbly. Reserve 2 cups of this mixture. Press mixture firmly into bottom of greased 13x9 pan. Spread jam in a thin layer across pressed mixture. Now evenly sprinkle the reserved 2 cups across the top of jam. Bake 20-30 minutes or until golden brown. Let sit in pan or glass dish to cool for about 15 minutes and than cut into squares before cookie bar is completely cooled.
Add ground beef, onion, and green pepper to a skillet. Cook and crumble meat over medium heat until beef is browned; drain well. Add the rest of the ingredients to the skillet; bring to a boil, lower heat, and simmer 30 minutes.
Preheat the oven to 350 degrees F. Melt the butter in a deep, wide sautee pan over medium-low heat. Add the onions,garlic and vegetables, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Stir in the potatoes and enough milk to almost cover the potatoes. Bring to a boil over high heat. Reduce the heat to medium and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes. Partially mash the potatoes with a potato masher in the pan. Stir in the parmesan-romano cheese, thyme, mustard, salt, and pepper. Remove from the heat to cool slightly. Meanwhile, lay 1/2 cup Cheddar over the bottom of the prepared crust. Stir the egg yolks into the potato mixture. Beat the egg whites with clean dry beaters in a medium bowl until almost-stiff peaks form when the beaters are lifted. Gently fold the whites into the potato mixture, then scrape the filling over the Cheddar in the crust. Sprinkle the paprika and other 1/2 cup Cheddar over the filling. Bake until puffed and golden, about 20-30 minutes. Let cool before serving.
To make sponge cake: preheat oven to 350-degrees F. Butter and flour a 9-inch round cake pan. In a large mixing bowl beat egg yolks until light. Beat in 1/2 cup sugar until mixture forms ribbons when beaters are lifted. Sift flour with baking powder and then fold it into batter in 3 batches -- the batter will be stiff. Stir in extract. In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Beat in 1/4 cup sugar until peaks are stiff. Fold egg white mixture into egg yolk/flour mixture. Pour into prepared pan. Bake for 35-40 minutes or until golden and tester comes out clean. Invert onto rack cool but do not remove pan until cooled. Run a knife around edge of cake and invert cake onto platter. To make custard: in a saucepan whisk together yolks, sugar and flour until smooth. Whisk in milk. Stir in lemon peel. Stir over medium low heat until mixture boils. Pour into glass or plastic bowl, discarding lemon peel. Stir in vanilla. Cool. To assemble cake: divide custard among three bowls. In one bowl stir in chopped almonds. In the second bowl stir in cocoa powder. The third is left plain. Cut cake horizontally into three layers using a serrated knife. Set one layer on platter and sprinkle with rum and spread with the almond custard. Top with second layer. Sprinkle with rum and spread with plain custard. Top with final layer. Sprinkle with orange liquour (or juice) and spread top and sides with cocoa custard, smoothing evenly. Sprinkle flat side of ladyfingers with rum or orange liquor (or juice) and press ladyfingers around cake, rounded side out. Decorate wth 2 almonds on top of cake.
Preheat the oven to 325 degrees F. Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside. Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned. Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.