HumbleIntelligence/food-ner-1-Million huggingface dataset:
SPECIAL EQUIPMENT: 3 doughnut pans, a large pastry bag, 2 small pastry bags and 2 small round decorating tips. MAKE THE DOUGHNUTS: Preheat the oven to 350 degrees F and spray 3 doughnut pans with non-stick cooking spray. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside. In a stand mixer fitted with the paddle attachment, combine the melted butter and sugar. Beat in eggs and vanilla extract. Working in batches, add in the flour. Scrape down the bowl, set the mixer to a low speed, and slowly stream in milk. Mix until just combined. Transfer batter into a large piping bag with the tip cut off. Pipe each doughnut mold 3/4 of the way full. Bake for 10 to 12 minutes, or until golden. Set aside to cool. DECORATE THE DOUGHNUTS: Using a microwave on half power, melt 20 ounces of the white melting chocolate in a shallow bowl in 30 second intervals, stirring occasionally. Stir in the black candy coloring, a little at a time, until you reach the desired light grey color. Use a pairing knife to make 2 slits on the top edge of each doughnut. Dip the rounded bottoms of 2 almonds into the chocolate and attach to the top of each doughnut, like ears, pushing the chocolate edge into the pre-made slits. Repeat with the remaining doughnuts. Let them set for 5 minutes. Once the ears have set, dip the entire front face of doughnuts into the melted chocolate. Let set. Pour half of the remaining melted chocolate into another bowl. Use the black candy coloring to dye 1 bowl a darker grey and the other black. Transfer dyed chocolate to 2 small pastry bags fitted with small round decorating tips. Use the black chocolate to draw the eyes, mouth and whiskers onto each doughnut. Use the dark grey chocolate to draw the hands, feet and small vertical stripes between the ears. Using a microwave, again at half power, melt the pink chocolate in a small bowl. Dip the front side of the Cheerios into the melted pink chocolate. Sprinkle with sprinkles. Use melted chocolate to attach the cheerios to the hand-area of each of the doughnuts. Let them set. Doughnuts can be stored in an airtight container at room temperature for up to 3 days.
In a medium bowl, mix one clove of minced garlic with tomato, avocado, onion, cheese, cilantro, lime juice, salt, pepper & 1 tbs of olive oil. Cover and refrigerate for 30 minutes. Pre-heat oven to 350 degrees. Slice baguette into 1/2 inch slices, on the diagonal. Lightly brush both sides of the bread with 2 tbs of the EVOO. Toast bread on baking sheet for 4 minutes on each side. Rub one side with a clove of garlic. Top each slice of bread with 2-3 tbs of avocado mixture and serve immediately.
Cook Shells in boiling salted water according to package directions. Cook spinach according to package. After cooking spinach squeeze to drain excess water. Chill. Blend Cheeses, egg, spinach and black pepper together well. Warm Marinara sauce. Pour 2 C sauce in the bottom of a 9 x 13 pan, reserve remaining sauce. Using a teaspoon fill shells, place in pan in single layer. Cover and bake 20 to 25 minutes at 350°F. Serve with remaining sauce.
Mix cocoa and sugar together. In a medium-sized saucepan dissolve the cornstarch in water and combine with with the cocoa mixture. Stir until a smooth paste has formed. Heat this mixture, stirring, while gradually adding in the milk. Continue stirring and bring to a simmer. Simmer for 10 minutes while stirring often. Cocoa is ready when it's thick, glossy and smooth.
Put noodles and onions into pan and fill with water until the water is about an inch over the noodles. Add some spices, cook on high until noodles are cooked. Drain the water from the pan, leaving the noodles and onions inside, add a little more spice. Turn off the stovetop. Dump chicken broth into pan. Drain water from the canned chicken. Put the 2/3 of the can into the chicken broth, noodle mixture. Cook on high, adding spices to taste and stirring occasionally until soup is boiling or almost boiling. Remove from heat and serve when sufficiently cooled.
Preheat oven to 350°F. Beat the butter until creamy. Beat in the sugar until well blended. Stir in the egg, then the salt, cardamom, vanilla extract, and almond extract. Slowly add the flour, blending well. Refrigerate the dough for 30-90 minutes. Take out only enough to work with at one time. Roll to 1/8" thickness on a lightly floured board. (Flour the rolling pin lightly, too, or use a rolling pin cover.) Cut the dough with floured cutters. Place cookies on ungreased baking sheets (optional: use parchment paper). Leave a little room between cookies. Dust with the sugar of your choice and bake at 350°F for 11-15 minutes until lightly browned at edges. Remove cookies from baking sheets after 1-2 minutes and let them cool. These cookies may be frozen. You can refrigerate the dough or even freeze it for later use.
Set oven to 150°F Pour buttermilk into the baking dish and cover with tinfoil. Place the dish in the oven and let it sit overnight, or about 8-12 hours. In the morning, remove the dish from the oven. Place a strainer in the sink or a large pot and line it with a kitchen towel or cheesecloth. Spoon or the contents of the baking dish into the strainer. Cover the cheese with the ends of the cloth and let it drain in the sink for 30-60 minutes. Put the drained curd into a clean bowl and refrigerate. Once chilled, add milk a little (a tablespoon or two) at a time until it is smooth and easy to spread. You want a texture similar to ricotta cheese. Add salt to taste.
To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard). Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. Using the grinder attachment on mixer or a table grinder; grind meat, potatoes and onions together into a large roasting pan. Using clean hands, mix the ingredients together with spices. Add milk and mix again. Load casings onto funnel nozzle then stuff ground mix into funnel to fill casings into 18-inch length sausage; tie ends and make links by twisting the sausage where you wish the links to be. Four inches is a good size for a regular serving, smaller links may be made for appetizer servings. Place the sausages in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer. Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes. Precook sausages before freezing.
Whisk together canola oil, vinegar, soy sauce and splenda. Set aside. Melt 1 stick of butter. While butter is melting crush dry raman noodles into bite size pieces. Remove the seasoning pack and discard (I reserve the seasoning for use in other dishes). Add to the melted butter almonds, sesame seeds, and dry raman noodles. Cook until browned. Shred 1/2 of the head of cabbage and set aside. When ready to serve pour browned noodles, almonds and seeds into shredded cabbage toss. Add the slaw sauce and toss again.
Cook the wine, onion, and tarragon until the wine has been reduced to a glaze. Combine the egg yolks with the salt in a blender. Slowly add the glaze to the yolks with the blender running. Pour the butter into the blender slowly until the sauce thickens.
Put 8 small plates in oven set on lowest temperature to warm. In a small saucepan over medium heat, melt butter. Whisk in contents of hollandaise package. Only use Knorr brand, and do not use the package instructions. Slowly whisk in milk a little at a time so as to avoid lumps (whisk out any lumps you get right away). Turn heat down to medium low and watch carefully, whisking occaisonally as it thickens. When it's the right consistancy (it will thicken in about 3 minutes), gently stir in 1 tsp lemon juice. Add Canadian bacon slices. Cover and set on low until needed. Split English muffins and toast lightly. Set one on each plate in oven to keep warm. Gently fry eggs over medium heat. I usually crack 4 eggs into a small bowl and add all at once to a small skillet. Once the whites start to set up, I add about 2 TBS water, lightly salt, and cover with glass lid so you can watch the eggs. They will steam or boil gently. While eggs are cooking, place one piece of Canadian bacon onto each piece of English Muffin on plates in oven. (Wood tongs are great for this). Place one egg on each prepared plate. If cooking 4 eggs at a time, leave the first 4 plated in the oven. Spoon hollandaise over each plate and sprinkle lightly with paprika and serve.
In a medium mixing bowl, combine softened or melted butter (I use smart Balance) and sugar. Add eggs, fruit and honey; mix well. Combine dry ingredients in a a small mixing bowl, then and add to the wet ingredients along with the nut meats. Stir just until moistened. Butter muffin pan and evenly distribute to make 12-16 muffind. My pan is mad of deep squares which makes 12 perfectly. Bake at 350 degrees for 28 minutes or until golden brown. You may need to check on them periodically over the last 10 minutes the first time in case your oven cooks differently than mine. Move to a wire rack to tempt everyone about the house.
Beat together all ingredients. Simmer over low heat for 5 or 10 minutes. While glaze is still warm, brush it over meat only during the last 15 minutes of cooking, to prevent the sugar in the glaze from burning.
Place the dish you choose on a flat stable surface. Select the flavor of cereal of your liking. Pour cereal into the dish until you reach your desired serving. Next pour milk over the cereal until it is about 3/4 from the top. Mix the cereal slightly with a spoon. Use the same spoon to eat the cereal. Enjoy your delicious, quick breakfast.
In a large bowl mix, hash browns, onion,cheese,sour cream,and the 2 cans of soup. Melt 1/2 stick of butter and cream cheese. Pour this mixture over hash brown mixture and mix well. Once mixed pour into a greased 9x13 pan. Crush corn flakes and mix with other 1/2 stick of butter and pour on top. Bake at 300 for 1 hour and 20 minutes.
Beat egg in a large bowl. Stir in ham, 1/2 cup cheese, shallot, rosemary, pepper, and salt. Add frozen potatoes and stir to combine. Heat 1 teaspoon oil in a large non-stick skillet over medium heat. When oil is hot (test with a drop of water; oil should sputter, but should not be smoking), pat potato mixture into an even round in the pan. Cover and cook until browned and crispy on the bottom, 5 to 7 minutes. Remove pan from heat. Place a rimless baking sheet on top. Wearing oven mitts, grasp the pan and baking sheet together and carefully invert, umolding the rosti onto the baking sheet. Wipe out any browned bits from the skillet. Return it to the heat and add the remaining oil. Slide rosti back into the pan, browned side up. Top with remaining 1/2 cup cheese, cover and cook the second side until crispy and browned, 4 to 6 minutes. Slide onto a platter and let stand 5 minutes. Cut into wedges and serve.
Combine crushed chips, parmesan cheese and parsley. In a separate bowl combine mayonnaise and 2 Tbsp lemon juice. Pour the remaining lemon juice into another bowl. Dip the fish in the lemon juice, then the mayonnaise and finally the chip mixture. Place onto a greased baking dish and bake 5-10 minutes at 400 °F.
Clean and cut mushrooms in half. Slice zucchini and yellow squash in 1/2 slices. Slice onion into 1/4 inch rings. Place butter in glass measuring cup or any microwave safe bowl. Melt in microwave on high. Add dill, tarragon, salt and pepper to butter and mix well. Place veggies in flat 3 quart oven-safe casserole. Pour butter mixture over veggies and toss to coat. Bake at 325 degrees for 30 minutes. Vegetables will still be semi-crunchy. You may bake an additional 15-20 minutes if you prefer your vegetables not crunchy.
Place the mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes, and garlic in a blender. Puree until smooth. Place the chicken in a large bowl and season with salt and pepper. Add just enough sauce to coat the wings (about 1/2 cup, reserve the rest for serving) and toss to coat. Cover the wings with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray. Lift the chicken wings out of the sauce letting the excess marinade drip back into the bowl. Place the wings on the prepared baking pan and bake for 30 minutes until cooked through. Preheat the broiler and adjust the rack so it's 6 inches from the heating element. Transfer the wings to the broiler and broil for another 3 minutes until the skin is crispy. While the wings bake, place the reserved sauce in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until syrupy, 5 to 10 minutes. Put the chicken on a platter and garnish with chopped scallions. Serve with the remaining mango-tamarind sauce on the side for dipping.
Remove skin and fat from outside of smoked pork. Place pork in a Dutch oven; add enough water to cover meat. Bring water to boiling; reduce heat. Cover and simmer for 30 minutes. Stir in dried apples and brown sugar. Cover; simmer 1 hour more. Meanwhile, for dumplings, in a bowl stir together flour, baking powder, and salt. In a small bowl combine egg, milk, and melted margarine or butter. Add to flour mixture; stir with a fork just till combined. Drop dough by rounded tablespoonfuls in 10 mounds atop the simmering liquid. Cover; simmer for 20 minutes (do not lift the cover) or till a toothpick inserted into the dumplings comes out clean. Serve pork on a platter with the dumplings and apples. Spoon a small amount of the remaining liquid over the meat. Makes 8 to 10 servings.
Cut up frozen pound cake into bite sized pieces. Mix both packages of chocolate pudding in bowl with 4 cups of chilled milk with wire whisk for 2 minutes until well combined. Place half of the pound cake pieces in bottom of trifle bowl. Spread half of the pudding over the cake pieces. Spread half of the whipped topping over the pudding and sprinkle with half of the toffee bits. Repeat layers with the remaining pound cake pieces, pudding, cool whip and top off with the remaining toffee bits! Refrigerate until ready to serve!
Put roast in crock pot. Add bouillon cubes and powdered dressing mix. Pour entire jar (do NOT drain) of peppers over roast. Cook 6-8 hours on HIGH. When roast is tender and falling apart, finish shredding (I just stick 2 forks in the crock pot and start pulling apart) and serve on fresh hoagie rolls. Delicious!
Spray crockpot with cooking spray. Put in crock 2 slices of ham, 1/3 of the potatoes, onion, garlic, and cheese. Sprinkle with pepper. Repeat layers to make 3 layers total. Spoon soup over top. Sprinkle with paprika. Cover and cook on low 6-8 hours, or until potatoes are tender.
In a large bowl, combine hash browns, bacon, 1/2 cup cheese, and salt. Spoon into a greased 13x9" baking dish. In a separate bowl, beat eggs and milk until smooth and pour over hash brown mixture. Sprinkle with paprika. Bake, uncovered, at 350 for 45 to 50 minutes or until golden. Top with the remaining cheese.
To make the Cuban Roast Pork: Mash the garlic and salt together using a mortar/pestle. Place the mash mixture in a small bowl; add in oregano, onion, and sour orange juice; mix thoroughly. Heat oil in a saucepan over medium heat; add in the mash mixture and whisk to blend. Remove from heat and set marinade aside. Pierce the pork roast with a sharp knife or fork. Set aside a small amount of the marinade for use during the roasting period. Pour remaining marinade over the pork, cover, and refrigerate 2-3 hours. Preheat oven to 325°; remove pork from marinade and place on a rack in a roasting pan. Sprinkle reserved marinade over pork. Roast until completely cooked and a meat thermometer registers 160° (about 20 minutes per lb). Baste occasionally with the pan juices. Remove pork from oven and let rest for at least 20 minutes before thinly slicing the meat. Bring remaining pan juices to a boil and simmer until juice is reduced by half; use this juice to sprinkle onto the meat in the sandwiches. To make the sandwiches: cut the bread into 4 sections, each about 8 inches long; slice these sections in half horizontally; spread butter on the inside of both halves. Generously layer sandwiches with filling ingredients in the following order: pickles, roasted pork, ham, and cheese. Spread with the optional mustard or mayonnaise if desired. Preheat a pancake griddle or large skillet. Lightly coat hot griddle or skillet with cooking spray; add in the first sandwich (make sure that your griddle or skillet is not too hot or the crust will burn before the cheese melts). Place a heavy iron skillet on top of the sandwich to flatten it (you want to smash the sandwich, compressing the bread to about a third of its original size). Grill the sandwich for 2-3 minutes on each side, until the cheese is melted and the bread is golden. Repeat the process for each sandwich. Slice each sandwich in half diagonally and serve. Note--Additions like Genoa salami, mayonnaise, lettuce, tomato, and onion have become popular in the past forty years but are considered heresy by purists; in the old days, the sandwich was brushed on the outside with a small amount of pork drippings.
Set oven to 350 degrees F. Grease a 13 x 9-inch baking dish. In a large pot cook the pasta in boiling water with 1 tablespoons salt until al dente; drain and return the cooked pasta to the pot. To the pasta add in 1/4 cup melted butter, 1/3 cup Parmesan cheese, pinch nutmeg, 1/2 teaspoon salt and 1 teaspoon ground black pepper; mix until combined then allow to cool slightly. Add in eggs and mix well; set aside. For the meat sauce; heat olive oil and butter in a skillet over medium heat; add in onion and crushed chili flakes, cook for about 4 minutes. Add in garlic and cook for 2 minutes. Add in extra lean ground beef; cook breaking up the meat with a spoon or fork until browned. Add in tomato paste, wine, beef broth, salt and pepper; mix well, then cover and simmer over low heat for about 45-50 minutes, stirring occasionally. Meanwhile while the meat sauce is cooking prepare the bechamel sauce; melt butter in a heavy saucepan over medium heat; stir in flour and cayenne pepper; cook stirring for about 2 minutes. Add in cream and nutmeg; bring to a boil whisking/stirring constantly then cook for about 1 minute. Cool for about 10 minutes before whisking in the egg. Season with salt and black pepper. Remove about 1/2 cup bechamel sauce and mix into to the already cooked ground beef mixture. Preheat oven to 350 degrees F. TO ASSEMBLE; spoon HALF of the ziti mixture into the bottom of the baking dish. Top the ziti mixture with ALL of the meat sauce, then top with remaining ziti mixture. Pour ALL the bechamel sauce over the ziti mixture then spread out with a spoon to cover. Top with about 1 cup grated Parmesan cheese (can use more or less). Bake for about 50-60 minutes or until golden brown. Allow to rest for about 20 minutes before slicing.
In a large saucepan, combine the broth, broccoli, cauliflower and carrots. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the vegetables are tender. Add the macaroni and cheese, whipping cream and velveeta. Cook and stir until cheese is melted. Add the chicken and pepper; heat through.
Cook meat, celery and onion in skillet, drain off the grease. Stir in the soup, catsup, salt and pepper. Turn into a greased (sprayed with Pam) 8x8x2 inch baking dish. Arrange the potatoes over the top. Bake at 425*F for 25 minutes.
Cream butter until soft. Add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-incorporated. Sift the dry ingredients, and add to the mixture. On low speed, mix until it all just comes together. Line a 9 x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs, take another loaf pan, of the same size, and use it to press the dough flat. You'll have to move it around a bit to really get into the corners and sides, but it's really easy. Freeze until very firm, preferably overnight. Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8". Place on a parchment-lined or silpat sheetpan. Bake at 350° until the edges turn dark brown, about 12 minutes. -The dough gets soft quickly, so work fast. -Because the cookies are so thin, there's a fine line between underbaked and burned.
Drain and rinse beans in a colander. In a blender, combine beans and eggs. Blend until smooth, some chunks will remain. Depending on strength of blender, additional water may be useful. In a bowl, season blended bean mash to taste. Add chopped veggies if desired. Add cumin, chili powder, garlic salt, etc. Add prepared, rehydrated TVP(follow directions on package)- mix thoroughly. Slowly add flour to bean and TVP mix, stir until mixture is thickened. To cook, spread a patty sized amount onto a non-stick baking sheet. Bake at 400°F until outside of patty is crispy and browned. Freeze leftover bean mash in small containers. Mash thaws well when using a microwave's defrost feature.
To make the Bois Boudran Sauce: Place the vinegar in a large bowl. Gradually add the oil, whisking constantly until well blended. Whisk in the mustard and Worcestershire sauce. Whisk in the ketchup. Stir in the chives and tarragon. Set the sauce aside. To prepare the Burgers: Heat 1 tablespoon/15 ml of oil in a heavy small saute pan over medium heat. Add the shallots. Sprinkle with salt and pepper and saute for 3 minutes or until soft. Stir in the garlic. Remove from the heat and allow to cool. Gently mix the ground beef, parsley, mustard, Worcestershire sauce, salt, pepper, sauteed shallots and garlic in a large bowl until well blended. Mix in the egg. Divide the beef mixture into 4 equal mounds and shape each mound into a 4-inch/10-cm diameter patty. Set the patties aside. Lay the bacon strips in a heavy large frying pan and cook over medium heat for about 8 minutes or until crisp and golden. Remove from the heat and set the bacon aside. Let rest for 1 minute. Transfer the cooked bacon to paper towels to absorb the excess oil. Break the bacon strips in half. Broil the brioche buns cut side up for 1 to 2 minutes or until lightly toasted. Meanwhile, heat a heavy large nonstick griddle pan or saute pan over medium-high heat. Drizzle the pan with 1 tablespoon/15 ml of olive oil and cook the beef patties for 2 to 3 minutes or until brown on the bottom. Turn the patties over. Top the patties with the Gruyere cheese and cook for about 3 minutes longer or until the patties are cooked to medium-rare doneness. Set the patties on the bun bottoms. Place the crispy bacon on top of the patties. Saute the mushrooms and place the mushrooms on top of the bacon on the patties. Cover with the bun tops. Serve with the Bois Boudran sauce and enjoy!
Season chicken and place in broiler until brown. Combine all but the cherries and sherry. Pour over the chicken and cover with foil and bake at 325 degrees for 30 minutes. Add the wine and cherries and continue baking for another 15 minutes. Remove foil and still continue to bake an additional 15 minutes uncovered. Check for doness. Serve with rice.
Cook garlic in oil about 2 minutes, then add anchovies and mash together. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, till slightly thickened, about 20 minutes. Serve over pasta.
Cut potatoes into 12 pieces. Cut carrots into 1 inch pieces. Spray a dutch oven with nonstick spray. Add beef, cook 8-10 minutes. Add spices and broth, hot sauce. Bring to boil. Add vegetables. Reduce heat, and simmer 1 1/2 hours. Cut beef into 6 slices.