HumbleIntelligence/food-ner-1-Million huggingface dataset:
For cake, combine butter, sugar, chocolate, and boiling water in a large mixing bowl; beat well. Add eggs, one at a time, beating well after each addition. Dissolve soda in buttermilk; set aside. Combine flour and baking powder; add to chocolate mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix well after each addition. Stir in the vanilla. Pour batter into 2 greased and floured 9 inch round cake pans. Bake at 325 degrees for 35 minutes or until a toothpick comes out clean. Cool in pans 10 minutes; remove the layers from pans, and let cool completely. For the filling, combine all ingredients in a small saucepan; cook over medium heat until mixture reaches soft ball stage (240 degrees). Remove from heat, and beat until spreading consistency. For the frosting, combine all ingredients, beating until smooth. Spread the filling between layers, spread top and sides of the cooled cake with the sour cream chocolate frosting.
Let coffee ice cream warm slightly out of the freezer for about 20 minutes or until soft enough to spread. Spread coffee ice cream over crust and drizzle with half of the fudge sauce. Freeze until slightly firm. Remove chocolate ice cream and warm slightly for about 20 minutes or until soft enough to spread. Drizzle remaining fudge sauce over pie and sprinlke with almonds if desired. Freeze at least 2-3 hours before serving, if freezing longer, wrap well to prevent freezer burn. Serve with chocolate curls for garnish.
Put ribs in the slow cooker. Mix in a bowl the rest of the ingredients. And pour over the meat. Cover, and cook on low for 6 hours. Take the meat out of the crock. Pour the juices into a sauce pan. Boil until reduced. pour over ribs. Serve.
Place peanuts in food processor and process till finely ground. While the processor is still on add the remaining ingredients except for the pasta. Process till a thick, smooth paste has formed. Cover and refrigerate until ready to use or toss with fresh pasta and garnish with chopped fresh scallions. Transfer to ice cube trays. Freeze for up to 3 months.
Place all ingredients in a saucepan and simmer on low until reduced to a thick syrup. Chill before using.
Heat oven to 350 degrees. In a 9x13 inch glass pan, melt 3 tbsp butter in oven. Stir together all remaining sauce ingredients. Set aside. Place chicken in pan, turning to coat with butter. Spoon sauce mixture over chicken. Bake 30-40 minutes or until chicken is no longer pink. In a small bowl, stir together the bread crumbs, parsley and butter. Sprinkle chicken with cheese then topping mixture. Bake another 5-10 minutes until bread crumbs are brown.
Note: Use 24 small inner celery stalks with leaves(from about 3 bunches of celery). Whisk mayonnaise, buttermilk and paprika in small bowl to blend. Mix in cheese and tomatoes. Season mixture with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.). Fill cavity of celery stalks with cheese mixture.
Sprinkle chops with taco seasoning. Use a meat mallet to pound the seasoning into the meat if desired. Brown chops in a little oil on both sides over medium heat, about 10 minutes. Add tomato sauce and bring to a simmer. Cover and simmer 30 to 40 minutes until very tender. Remove chops to serving platter. Top with cheese. Pour remaining sauce over all.
Filling:. Heat milk slowly in a saucepan until small bubbles form around the edges of the pan. Meanwhile, in a separate bowl, whisk eggs and sugar together until fluffy and well mixed. Add cornstarch and mix vigorously. Whisk in 1/4 cup of the warm milk. When completely mixed, mix in the remaining milk, preserving the saucepan. Pour mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until slowly boiling. Add vanilla to mixture. Remove from heat and add butter. Let the mixture cool slightly. Store in the refrigerator for 2 hours, tightly covered by plastic wrap to avoid forming a skin. Pastry:. Preheat the oven to 425. Line a 9-inch cake pan with wax or parchment paper. Mix water, butter, salt, and sugar in a saucepan and heat to a rolling boil over medium-high heat; immediately remove. Stirring with a wooden spoon, add all of the flour and stir vigorously until mixed, 30-60 seconds. Return the pan to heat and cook, stirring, for 30 seconds. Immediately put into a mixing bowl and, with an electric mixer, mix at medium speed. Add eggs one at a time, scraping sides with a rubber spatula after each addition. Mixture should be smooth but not stick to the beaters. If it sticks, add one extra egg; mix well. Pour into parchment lined cake pan and spread evenly. Use an egg wash (1 egg + 1 Tbsp water, whisked) over the top using a pastry brush. Bake for 15 minutes and then turn the heat down to 375; bake for another 30 minutes. Remove from the oven and let cool enough to cut in half, horizontally. If the cake is not completely cooked in the center after it is cut, place on a greased cookie sheet, center side up. Bake for another 5-10 minutes. The pastry will be flatter than normal pastry and not fluffy. Make sure to cool completely before filling. Topping:. Place chocolate in a double broiler and melt. Add cream and mix until smooth. Take off the heat cool slightly. Assembling:. Place bottom pastry piece on a plate. Put all of the custard on top and spread to cover the entire bottom of the pastry. Place the top piece of pastry on top. Pour melted chocolate mixture on top and spread until the top is covered. Refrigerate for at least 1 hour before slicing.
Puree peaches in a blender. Canned apricots may be used. Put peaches, sugar, cinnamon, cloves, and allspice in a slow cooker. Simmer on high for 2 hours. I would watch this because fruit BURNS; put on low to hold or pour into hot jars; seal.
Combine bread crumbs, cheese, and spices in a bowl. Brush both sides of chicken pieces with mustard. Dredge through bread crumb mixture. Heat oil and margarine in a nonstick skillet over medium-high heat until melted. Saute chicken 6-8 minutes on each side, until done.
Beat eggs then add yogurt and oil and mix well. Add olives, green onion, mint, red pepper flakes, poppy seeds,and salt to mixture and mix. Add baking powder and flour. Mixture will be runny. Pour in a greased rectangular baking dish and bake at 375°F for 45 minutes. Let it sit for at least 15 minutes before you cut and serve.
Mix dressing ingredients in a small jar and shake until blended. Let rest in fridge for at least an hour before serving salad. Assemble salad ingredients and pour dressing over.
Make marinade, pour over chicken. Refridgerate overnight, turning ocasionally. Cook OUTSIDE!
Heat oven to 475 degrees. Sift together flour, baking powder, and the salt. Cut in the shortening until coarse. Add milk. Blend lightly until moistened and it pulls away from the bowl. Knead for a minute or so until the dough is soft and looks a little like bread dough. Let it rest for a few minutes. Roll out on a floured surface to about 3/4 inch thick (or thicker if you like). Place on baking sheet and bake for 12-15 minutes.
Combine all ingredients and heat in microwave for 5 minutes. Stir and serve with Fritos or chips of your choice!
Butter a 2-quart baking dish and set aside. Cut doughnuts into 1/2-inch cubes and spread evenly in baking dish. In a bowl, whisk together remaining ingredients and pour over doughnuts. Let rest 1 hour. Preheat oven to 350 degrees. Make a water bath for the pudding by placing the baking dish in a shallow, ovenproof pan. Fill pan with warm water. Place in oven and bake for 70 to 75 minutes; center should be firm. Serve warm or cold.
Remove the side from an 8" springform pan. Line the bottom of the pan with waxed paper, extending the paper over the bottom edge. Attach side to bottom of the springform pan, making sure paper is secured to the pan. Trim paper to just beyond edge of pan. Grease paper and 1 inch up sides of pan with shortening or butter; set aside (or, grease the bottom of a 9x1 1/2" round baking pan; line bottom of pan with waxed paper. Grease the paper and side of pan. Set aside). Place the 1 cup of chocolate pieces and the 1/3 cup butter in a large microwave-safe bowl. Microwave on 100 percent power (high) for 1 minute to 1 minute and 15 seconds or until chocolate is smooth when stirred; cool slightly. Add granulated sugar and the 1 1/2 tsp vanilla to melted chocolate mixture. Beat with an electric mixer on medium speed until well mixed. Add egg yolks, one at a time, beating well after each addition. Beat in flour and water on low speed, just until combined. Stir in the 3/4 cup pecans. Thoroughly wash beaters. In a bowl, beat egg whites, cream of tartar, and salt with electric mixer on high speed just until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg white mixture into the chocolate mixture to lighten the batter. Carefully fold the remaining egg white mixture into the chocolate mixture. Pour batter into prepared pan. If using the springform pan, place it in a shallow baking pan on the oven rack. If using the 9" baking pan, place it directly on the oven rack. Bake cake in a 350°F oven about 45 minutes for the springform pan or about 35 minutes for the 9" pan or until the top is evenly puffed. Torte will not test done in center. Top will have a sugary crust that will crack. Remove springform pan from baking pan. Cool cake in pan on wire rack. Loosen edge of cake from pan. Remove side of pan. Invert onto serving plate. Remove pan bottom. Peel off paper. If using 9" pan, cool cake in pan on wire rack for 30 minutes; loosen side of cake and invert onto plate. Peel off paper. Cool. Spoon Chocolate Glaze over cake, spreading to cover top and allowing glaze to drip over sides. If desired, sprinkle top with chopped pecans. Cover; refrigerate about 30 minutes or until glaze is set. Chocolate Glaze. In a medium microwave-safe bowl, combine the 1/4 cup semisweet chocolate chips, 2 Tablespoons unsalted butter and 2 tablespoons water. Microwave on 100 percent (high) about 45 seconds. Add 1 cup sifted confectioners' sugar and 1/2 teaspoon pure vanilla extract; beat until smooth. If necessary, add hot water, 1 teaspoon at a time to make a glaze consistency. Notes: Because the torte has very little flour and lots of sugar, the top will puff up during baking and crack. Don't worry about the cracks. Before glazing, invert the cake so the smooth bottom becomes the top. My cake did not crack on top. Use a large spoon to spread the glaze on the torte, letting some of the glaze spill oven the side. For a fancier dessert, use a spatula to carefully smooth the glaze around the sides of the torte and over the top.
Rinse the rice in several changes of water and let it soak for 10 minute. Slit the chili lengthwise and seed, and then heat the oil in a heavy bottom pan. Add the mustards seeds and cook over low heat, stirring constantly for 1-2 minutes or until they give off their aroma. Add the chili and stir for 1 minute. Drain the rice.Return to the pan, add the turmeric and rice and cook, stirring constantly, for 2 minutes or until all the grains are coated. Stir the lemon rind, add the salt to taste. Pour in the boiling water and return to a boil. Reduce the heat, cover tightly, and let simmer for 10-15 minutes. Remove the pan from the heat and let stand, still covered for 5 min; stir in the chopped cilantro just before serving.
spread the carrot over the bottom of a casserole dish that will hold your fish. Place the cut lumps of barra over the carrot in a single layer. Pour over the wine and cover with the tomatoes, salt and pepper, and the mushrooms and spring onions, (try and cover all the fish). Drizzle over the cream. Cover tightly with alfoil, and bake for at least 30 minutes at about 180c (moderate oven) then check. It will probably take another 20 mins at 120c. It is done when the fish is cooked :). Try not to let the liquid boil, as the sauce will curdle, it will still taste great, but it wont look as good. Serve with jasmine rice, and 2 green veg. Opt, throw in some green prawns or scallops.
Position oven racks in the upper and lower third of oven and preheat to 375 degrees F. Line cookie sheets with parchment paper. In a food processor, combine flour, salt, butter and shortening and pulse into crumbs, about 12 seconds. Sprinkle with ice water and pulse until crumbly, but moist enough to shape into a ball, about 8 seconds. Form dough into 2 disks, cover with plastic, and refrigerate for 10 minutes. Remove 1 disk to a floured surface and roll out to 1/8 inch thickness. Using a 2 inch cookie cutter, cut out about 15 shapes, transfer to cookie sheet, and refrigerate 10 minutes. Brush cookies with egg white and sprinkle with sugar. Bake until golden, about 15 minutes, turning pan half way through for even browning.
Preheat oven to 350. Evenly coat a 13x9" (3 quart) glass baking dish with cooking spray. Evenly spread potatoes in the baking dish. Sprinkle with cheese. In a large bowl, beat together eggs, sour cream, milk, mustard, salt, and pepper until thoroughly blended. Pour over the potatoes. Bake until puffed and browned and no visible liquid egg remains, about 45 minutes. Garnish with onion and parsley. Serve with mixed greens.
Preheat oven to 300 degrees. To make Brisket: In a roasting pan which the brisket fits comfortably, stir together soup mix, wine, water and flour until blended. Stir in basil, thyme, marmalade, orange peel, sugar, garlic and pepper. Add brisket, and turn in sauce to thoroughly coat. Cover and bake for 4 hours, basting every hour until tender when pierced with a fork. Remove from oven and place brisket on a sheet of heavy foil. Pour sauce into a bowl, cover and refrigerate. When brisket is cool, wrap in foil and refrigerate overnight, up to 2 days or freeze. To serve Brisket: 2-3 hours before serving. Remove brisket from refrigerate and slice thinly against the grain. (If frozen allow to first defrost in refrigerator overnight). Overlap slices in a shallow, ovenproof dish that is just large enough to hold them. Top meat with mushrooms. Remove solidified fat from sauce and discard. Pour sauce over meat. Preheat oven to 325 degrees while allowing the brisket to come to room temperature. Cover with foil and bake for approximately 40 minutes (until mushrooms are tender) basting once.
In a 2 quart saucepan mix the sugar, flour, cocoa together. Add the butter and milk. On a medium heat bring to a low boil and cook till thick, whisking all the time as you don't want it to stick and burn. Cook about an extra 1/2 to 1 minute. Remove from heat and add the vanilla. Put through a sieve to get any would-be lumps out. Result is a creamy, thick sauce.
Allow eggs and milk to rise to room temperature. Beat eggs until frothy; slowly add milk. Blend in each ingredient separately. Add the flour 1 tablespoons. at a time; add the butter last. (Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat. Add a small amout of butter and swirl around. Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly. Cook until golden and remove to plate. Note: You may keep stacks warm in the oven on low while you cook a bunch of these up. Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar.
Place the oil, parsley, garlic, and lemon juice/zest in a food processor. Blend ingredients on high for 20 seconds or until the garlic is completely broken up and mixed in with the oil. Add in the butter, two tablespoons at a time blending on low to fully incorporate all of the flavors. Spoon the butter out of the food processer into a bowl and fold the black pepper inches Salt to taste. Place the butter onto a piece of parchment paper forming the paper around the butter resembling a paper towel roll with the butter inside. Gently squeeze the butter until it is twice the size of a normal stick of butter but the same length. Fold in each side and tape it down or lay the butter on a dish with the ends under the butter. Chill for 2 hours before using up to a week.
Preheat oven to 350°F. Spray a 4x6 loaf pan with Bakers Joy or grease and flour. In a large bowl mix Bisquick, sugar, cinnamon, ginger and cloves. In a separate bowl combine water, egg and molasses. Stir 1/2 egg mixture in Bisquick mixture and beat for 2 minutes. Add remaining egg mixture and beat for 1 more minute. Pour into prepared pan. Bake for 40 minutes. Serve slightly warm with whipped cream.
(Make sure the carrots are grated before using them in the recipe, as well as chopping the almonds). Mix all ingredients together and bake in a 9x13-inch pan or in small cupcake holders (spray Pam butter-like spray) for 45 minutes on 350 degrees. If using oil instead of apple sauce, allow to cook one hour. Whip frosting ingredients together. Wait till cool to frost. To entice my daughter to eat them I put orange and yellow sprinkles on it, or you could also decorate it with little "frosting carrots". Have fun with this cake; it's very versatile and good for you. You can use all of the optional toppings as well if you'd like. You can reference the other cake here. On a side note, this frosting is also good with some sugar free fat free vanilla or cheesecake pudding, and also makes a great dipping sauce for apples.
To prepare the meat: Place the meat in a glass dish. In a small bowl mix together salt, cumin, paprika and nutmeg. Rub the spice mixture all over the meat and marinate for about 4-6 hours. If you can marinate overnight, even better. In a Dutch oven on medium, heat the olive oil and sear the meat until slightly brown on all sides. Add the onions, garlic, bay leaves and chicken stock. Cover and cook for about 2-3 hours hours on low or until fork tender. Turn the meat and baste it every 20 minutes or so. Add the cilantro. Place meat on a large cutting board and allow it to cool slightly. Shred using two forks. Place in a bowl. Add the olives and the raisins and mix well. Save the broth and strain it, you will need it to add to the masa. Add the strained solids back to the meat mixture and toss out the bay leaves. To make the dough: In a small bowl mix chili powder, salt, and olive oil and set aside. Place the masa in a large bowl and add the baking powder. Mix well. Add the cooled broth from the cooked meat to the masa and then the chili powder mixture. To assemble: DO NOT OVERFILL, or you will not be able to properly close up the tamales. Pat dry the corn husks as you use them. Place a corn husk in your hand with the tapered end facing you. With your hand, pinch off a chunk of dough and put it in the center of the husk. Flatten it out a little bit. Take approximately a tablespoon of the filling and place it on top along the length of the dough. Cover the filling with another chunk of dough. Fold both sides of the husk inward so they overlap. Take each end and flip inwards towards the center. You will end up with somewhat of a rectangle. Tie using kitchen twine, as though you were tying a parcel. Steam for about 35 minutes. To make sure tamales are ready, take one out, cut the twine and unwrap. Tamales are ready if the corn husk peels away easily.
Heat 2 teaspoons oil in a 12 inch nonstick skillet over moderately high heat until hot but not smoking; cook chorizo and onion, stirring until onion is softened. Add potatoes and salt and pepper. Cook, covered, stirring occasionally until potatoes begin to turn golden brown, about 6 minutes. Stir in jalapenos, tomatoes and cumin. Transfer to a bowl and cool completely. Stir in cilantro, cheese and additional salt and pepper to taste. Roll out each empanada wrapper into a 6 inch round on a floured surface. Put about 1/3 cup filling in center of each wrapper and form filling into a log. Moisten wrapper edges with a finger dipped in water. Fold each wrapper over filling to form a half moon. Press down around filling to force out air. Seal by pressing edges together firmly with a fork. Heat remaining 3 cups oil in a deep 12 inch skillet over moderate heat until hot but not smoking. Fry empanadas in 3 batches, gently turning,until golden brown, about 3 minutes. Transfer empanadas to paper towels to drain. Serve with salsa and sour cream, if desired.
In a small bowl, mix together the thyme, rosemary, minced garlic, pepper, salt and olive oil. With your hands, completely cover the chicken with the herb mixture. Get your fingers under the skin on the breast and add it there too. Roll up 3 or 4 pieces of tin foil into 3" balls and place in the bottom of the crock pot. Place chicken on top of foil balls and set crock pot to low. This ensures that the chicken cooks evenly and the juice drips off. Cook for 5 - 6 hours, or until internal temperature reaches 165°F. Remove chicken from pot and place in an ovenproof dish. Place chicken under the broiler in the oven until the skin is nicely browned. Remove from oven and let it rest for 10 minutes. Meanwhile, pour all juices from the crock pot into a small saucepan. Add enough chicken stock to make approximately 2 cups total. Mix cornstarch into cold water and whisk together. Pour cornstarch mixture into the drippings and whisk well. Turn burner heat to medium and, stirring occasionally, bring to a low boil and remove from heat. Salt and pepper to taste. Cut chicken and serve with gravy.
Spread butter on one side of each slice of bread. spread pepper jelly on the unbuttered sides of four slices of bread. On slices of bread with pepper jelly, place two slices of Pepper Jack cheese and two pieces of grilled andouille sausage over the jelly. cover sausage with two slices of Muenster cheese and top with the remaining slices of bread, buttered side out. Preheat a large skillet or griddle over medium heat. Cook sandwiches for 2 to 3 minutes on each side, or until golden and the cheeses are melted. Serve immediately.
Cut spring onions and kohlrabi and saute it in mixture of olive oil and butter. When it gets soft add celery, garlic, salt, pepper and water (1 liter+) and cook 20-30 minutes on easy fire. When the vegetable is soft take blender or stick blender to make creamy mixture. Add semolina into soup. In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat. Cook blended soup for 10-15 minutes more. Before serving add heavy cream and parsley. Serve with croutons.
In a large bowl mix well butter,eggs,milk and extract. Add cake mix, chips and walnuts ( if using ). Chill dough for 30 minutes. Using a 1 Tablespoon sized cookie scoop,place 12 balls of dough on a parchment lined cookie sheet, making sure that dough is evenly spaced ( cookies will spread ). Bake each sheet at 350 degrees for 10 to 12 minutes,half way though baking time, flatten each cookie slightly and finish baking. Cool on cookie sheet for 5 minutes,then place on wire rack to finish cooling.
Clean and peel carrots and cut into 1/4" coins. Cook until tender but still crisp, about 10 minutes. Drain and place half of the carrots in a large, deep, buttered casserole. Top with onion, green pepper, pimento, and parsley. Add remaining carrots. Melt butter in saucepan. Add sugar, vinegar, soup, salt, and dry mustard. Add the pimentos and salt if you choose. Bring to boil and cook 2-3 minutes. Pour over carrots. Refrigerate 24 hours. To serve, heat in oven for 40 minutes at 350 degrees.
Combine first 4 ingredients and bring to a rolling boil 1-1/2 minutes. Remove from heat and pour over oats. Mix well and add vanilla. Spoon onto cookie sheet lined with waxed paper. Keep refrigerated or they will go sugary!
In a skillet, cook beef over medium heat until done; drain the fat. Stir in enchilada sauce and salsa; set aside. Place two tortillas, overlapping if necessary, in the bottom of a 13 X 9 inch baking pan, coated with cooking spray. Cover with 1/3 of the meat mixture; top with one cup of corn; sprikle with one cup of cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. Bake uncovered at 350% for 30 minutes.