HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Lightly coat 12 muffin cups with cooking spray. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside. In a medium mixing bowl beat butter with an electric mixer for 1 minute. Gradually add sugar mixture and mix until light and fluffy. Add egg and mix well then add in vanilla. Alternate adding flour mixture and buttermilk to butter mixture until well combined. Divide half of the batter among the prepared muffin cups using approximately 1 rounded tablespoon in the bottom of each muffin well. Add 4 -5 berries to the centre of each muffin, and spoon the remaining batter over berries in muffin cups. Bake for 18 to 20 minutes or until a toothpick inserted near the centre comes out clean (turning after 10 minutes to evenly cook). Cool in pans for 5 minutes. Gently remove cupcakes from pans and cool completely on wire racks. Prepare Chocolate Glaze (directions below). In a small saucepan over low heat, melt butter then add cocoa and 2 tablespoons of water. Cook, stirring constantly, until mixture thickens. DO NOT BOIL. Remove from heat and add in vanilla. Gradually add icing sugar and beat with wire whisk until smooth. Add additional water, 1/2 teaspoon at a time until glaze is of desired consistency, just thin enough to drizzle. This makes about 3/4 cup of glaze, enough for 12 cupcakes. Place cupcakes UPSIDE DOWN on a parchment-lined baking sheet. Drizzle glaze over cakes and chill about 20 minutes or until icing is set. If desired, place cakes on individual dessert plates prior to drizzling with the glaze. Garnish cakes with additional raspberries. Makes 12 cupcakes. An alternative presentation would be to forego the glaze completely and dust cupcakes with icing sugar just prior to serving.
In a large pot, cover roast with water; salt to taste. Simmer covered on medium-low for 1-1/2 hours. While roast is simmering mix remaining ingredients for sauce. Drain water from roast and place roast in a baking dish. Pour sauce over roast, coating well and cover with tight lid or foil. Bake at 350 degrees Fahrenheit for 45-60 minutes or until tender. Note: To reheat, add a little water, cover, and bake at 325 degrees Fahrenheit for about 30 minutes.
In a large resealable plastic bag, combine the soy sauce, water, brown sugar, and rosemary; add pork chops. Seal bag and turn to coat; refrigerate for 3 to 24 hours. Drain and discard marinade. Place the chops in a greased 11 inch by 7 inch by 2 inch baking dish. Bake uncovered, at 350° for 30-35 minutes or until juices run clear.
Measure out the Rice Krispies. Melt the butter and marshmallows very slowly. Pour over cereal and stir with a rubber spatula or a wooden spoon (or put gloves on and toss by hand). Press into a 9x13 buttered pan and let cool. Cut into squares. Variations: SQUARES: Use half Rice Krispies and half Cocoa Pepples, Fruity Pebbles, Froot Loops, or any other cereal combo you like. TOPPINGS: Mix a 12 ounce bag of choclolate chips with two tablespoons of butter, melt and spread over treats before you cut them. Cool and cut. Also use white chocolate and peanut butter chips or butterscotch chips to replace the chocolate chips. Make them crazy and have some fun! I made 150 of these last year for an adult party and all of them were eaten. There were only 50 people there. After they dry, cut them and wrap in parchment, twisting the ends closed. I use Handy Wax which is the perfect size for them. You can add ribbons to the ends but they look so cute wrapped in the handy wax. I piled them up into a huge basket and everyone grabbed a few.
Combine the oats and buttermilk in a bowl. Cover and refrigerate overnight. In the morning, add the egg and margarine. Stir just to blend. Sift dry ingredients together and add to wet mixture along with the extract. Stir to moisten. If too thick, add extra buttermilk. Cook on a sprayed griddle or skillet til bubbles appear, then flip and cook about the same amount of time. Serve with syrup.
Lay cod fillets on cutting board and cut into 3" pieces. Sprinkle both sides of fish with salt and pepper. In a bowl combine the flour, baking powder, cayenne pepper, lemon zest, 1 1/2 teaspoons salt, 3/4 teaspoons pepper. Whisk in water (add more if batter seems too thick), and 2 eggs. Pour 1/2" oil into a large fry pan and heat to about 360 degrees. Dip each fillet into batter, dripping off extra. Place into pan and do in batches to avoid overcrowding. Fry about 2-3 minutes on each side-will be lightly golden brown. Remove to paper towel to dry. Sprinkle with salt and pepper and serve hoth with"chips" (fries). For chips, preheat oven to 400 degrees. Scrub potatoes and cut them in half lenthwise. Then cut each into fourths lengthwise. Place potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. Toss all to coat well and in a single layer with cut sude down bake 35-40 minutes turning after 20 minutes. Bake till lightly browned, crisp outside and tender inside. When preparing-do chips first.
1. Beat first 5 ingredients at medium speed with an electric mixer until creamy. 2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition. Note: Be sure to wash and thoroughly dry blackberries before adding to frosting.
In a bowl, beat egg whites and water until frothy. Add nuts to bowl and stir to coat. Mix together sugar, pumpkin pie spice, and salt. Add to nut mixture and stir to coat. Stir in raisins. Evenly spread nut mixture into two 15x10 inch baking dishes. Bake at 300 degrees for 20-25 minutes or until lightly browned; stir every 10 minutes. Cool. Store in airtight containers.
This can be done a day ahead: melt butter in a large deep skillet over medium heat. Add in onions, garlic and green bell pepper; saute until golden (about 8 minutes). Add in mushrooms and saute until the stir to soften (about 5 minutes). Mix in flour and paprika; stir for 2 minutes. Add in beef stock and tomato paste and Worcestershire sauce (if using); bring to a boil, stirring constantly with a wooden spoon; boil until the sauce thickens and the paprika flavor mellows, stirring frequently (about 7-8 minutes). Season with salt and pepper. Mix in sour cream and remove from heat. If you are preparing this to serve the following day, cool, cover and refrigerate, just bring to a simmer before adding in beef. Transfer the sauce to a large dish with high sides. Melt butter in a skillet over medium heat. Working in batches add in beef slices, season with salt and pepper and cook until brown on each side; transfer to a plate. Add in more butter if needed and continue with remaining beef slices. Transfer the beef to the sauce along with any juices from the plate. You can deglaze the pan with some white wine, then add it to the sauce if desired. Top with chopped tomatoes and serve.
Preheat the oven to 375*F. Slice off the small portion from one side of each potato to create a flat base. Toss the potatoes in a bowl with the oil and salt. Arrange potatoes, cut side down on a baking sheet. Bake 20-30 minutes, or until soft. Meanwhile, cook the bacon till done, then chop or crumble. Allow potatoes to cool slightly. Slice off the top of each potato and scoop ou 1 tbls. flesh. Stuff each potato with 1/2 teaspoons sour cream and 1 teaspoons cheese, then sprinkle with veggie bacon, chives and paprika. Enjoy!
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch glass baking dish with cooking spray. For the filling - In a large Ziploc bag put in cut up apples, lemon juice, vanilla, mix white sugar and cinnamon together then add to bag - agitated gently to mix all ingredients. For the crisp - In a large bowl, combine brown & white sugar, oats, flour, salt, baking soda. Pour in the melted butter. Mix until crumbly. Place half of crumb mixture in pan, lightly press into pan. Spread the apples cinnamon filling evenly over crumb mixture. Spread the blackberries evenly on top of the apples. Sprinkle with remaining crumb mixture on top of the fruit. Place butter quarters evenly spaced on top of crumb mixture. Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Let cool, serve with vanilla ice cream for an unbeatable combination. Lastly - Add other fruit as the mood strikes - berries (black, Marion, Boysen, rasp), pears (skinned), peaches (skinned) or mix and match. Fruit total volume should be 3 to 31/2 cups.
Heat olive oil over medium heat in large pan. Add onions, bell pepper, salt, cayenne. Cook for 2 minutes, stirring a few times. Add crawfish and stir cook for 2 minutes. Add green onions, garlic, and parsley and stir cook for 1 minute. Pour mixture into medium-size bowl and let cool for about 3 minutes. Add the egg and breadcrumbs and mix well. Set aside. DIRECTIONS FOR PUFF PASTRY IN OVEN: Preheat oven to 375°F. mix egg and milk well for egg wash. Place 2 tablespoons of crawfish mixture on each pastry. Seal with egg wash and brush top with egg wash. Bake in oven for 15 minutes. Sprinkle lightly with Creole or Cajun seasoning. Serve hot. DIRECTIONS FOR MAKING PASTRY AND DEEP FRYING: Preheat fryer. Sift flour, salt, baking powder into a large mixing bowl. Cut in shortening with pastry blender or 2 knives, until mixture resembles coarse meal. In small bowl, beat the egg with the milk. Slowly add egg mixture to flour mixture, to a thick dough. Divide dough into 12 equal portions. On lightly floured surface, roll out each dough piece into a thin round about 5 inches in diameter. Put about 1/4 cup crawfish mixture in center of each. Fold the dough over and crimp edges with fork. Deep fry 2 or 3 at a time till golden brown. Drain on paper towels. Sprinkle with Creole or Cajun seasoning. Serve hot.
Preheat oven to 350; grease a 13x9 pan; set aside. In a small bowl, combine crust ingredients; press into prepared pan; bake for 18-20 minutes (golden brown); cool. In a large sauce pan, combine sugar & cornstarch; stir in rhubarb; bring to a boil (medium heat), stirring often; reduce heat, cook & stir for 4-5 more minutes --thickened; remove from heat, cool. Stir in strawberries; set aside. In a small mixing bowl, beat cream cheese and powdered sugar (smooth); fold in one cup of the WHIPPED cream; spread over crust; top with rhubarb-berry mixture; spread with with remaining whipped cream. Chill for 3-4 hours before serving. Garnish with a sprinkle of brown sugar if desired.
Preheat oven to 400 degrees. Puree black beans and salsa together. Add coriander and green onions to mixture. Mix well (this filling can be made ahead of time and refrigerated). Divide evenly in bowl into 1/6's. Spread over tortillas. Sprinkle with cheese. Fold tortilla in half Place on baking sheet so they aren't overlapping too much. Bake for 5 minutes and then flip over for another 4-5 minutes. Serve with salsa and sour cream.
Peel the rind from the lemon and then squeeze out the juice. Reserve 2 tablespoons of lemon juice. Combine the lemon rind, water and caster sugar in a medium saucepan and cook, stirring occasionally, over a medium heat, until the sugar dissolves and the syrup comes to the boil. Remove from the heat and discard the lemon rind from the syrup. Combine the gelatine and boiling water in a heatproof jug and stir until the gelatine dissolves and the liquid is clear. Add the lemon juice and mix well to combine. Put the egg yolks in a mixing bowl and whisk with a balloon whisk. Pour in the warm syrup in a thin stream followed by the gelatine mixture, whisking constantly until well-combined. Cover and refrigerate until the mixture thickens and begins to set around the edges. Beat the egg whites in a clean bowl until they form soft peaks when the beater is lifted upwards from the mixing bowl. Fold the egg white mixture and the passionfruit pulp into the lemon mixture. Spoon into four 1-cup serving glasses, cover with plastic wrap and place in the refrigerator for 6 hours, or until set. Serve with my Shortbreads Recipe #139166.
Sprinkle pork chops with salt and pepper and dredge in flour, shaking off excess. In a large skillet over medium heat, brown pork chops in oil. Remove chops from the pan. Add the remaining ingredients except for peas, Parmesan cheese and black pepper to skillet. Place pork chops over the rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove chops to serving platter. Add peas, parmesan cheese and black pepper to rice and stir together until peas are warmed through.
In a saucepan, combine 1 1/2 cups chicken stock with 1 cup shredded coconut; bring to a simmer; add in the rice. Return to a simmer over low heat and place a tight-fitting lid on the pan; cook the rice for 18 minutes. Heat a small skillet over medium heat; add in the remaining 1/2 cup shredded coconut; stir frequently and toast until golden, about 2-3 minutes (once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it). Remove coconut from pan and reserve. Heat a big skillet over med-high heat with a tablespoon vegetable oil. Season shrimp with salt and pepper; add to the hot skillet. Stir/saute for 2 minutes on each side, or until they turn pink but are not yet firm, then remove from the pan to a plate; reserve. Return the skillet to the heat and add remaining 2 tablespoons oil; add in onions, cabbage, carrots, red pepper flakes, garlic, ginger, red bell pepper to the pan. Cook, stirring often, for 3-4 minutes. Add in the tamari and remaining cup of stock, then toss the shrimp back into the pan; stir to combine. Cook the shrimp and veggies for 2 more minutes, or until the shrimp are cooked through. Add the scallions, basil, half the cilantro, and lime juice; taste for seasoning, adding more tamari, salt, or pepper to taste. Add the reserved toasted coconut to the cooked rice; fluff rice with a fork. Serve the Thai shrimp on top of the coconut rice; sprinkle remaining cilantro over the top.
Preheat oven to 400 degrees F. Put chicken in a 9" X 13" baking dish. Blend the sauce and mustard together with whisk and slather evenly over the chicken. Sprinkle the bacon bits and cheese over that and bake until done, about 30 minutes, depends on thickness.
cook beans in a pot of boiling water until crisp tender, about 5 minutes. drain, rinse with cold water, pat dry. cook bacon in a skillet until crispy, transfer to paper towels to drain. add shallots and garlic to drippings in skillet, saute until softened, 3-5 minutes. add vinegar, mustard and dry mustard. whisk in oil, season with salt& pepper. toss beans with dressing, sprinkle with cheese, bacon, dried cranberries.
FOR THE CHICKEN LIVER PATE: In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and saute until golden brown. Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices. This is called schmaltz with grieven. You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure. When ready to make the pate, in a skillet saute the onions in the vegetable oil over a medium flame until golden brown and add the schmaltz with grieven. Boil the 4 eggs until hard boiled. Add the chicken or goose livers to the pan with the onions, grieven and garlic and cook 2 or 3 minutes until done. Add the cream sherry and cook an additional minute. Remove from pan and allow to cool. In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop. DO NOT OVERMIX! Add salt, pepper, garlic powder and sugar and adjust as necessary. FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees. Season roast with salt, pepper, garlic powder and basil to taste. On a rack, in an uncovered roasting pan, roast filet, with suet on top, in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees. Allow filet to cool completely and discard larding fat and strings if strings are there. Skim the fat from the pan juices and save the juices. In a heavy skillet, saute the finely chopped mushrooms in the butter over medium-low heat, stirring until all the liquid is evaporated and the mixture is dry. Season with salt and pepper and allow to cool completely. Spread the pate evenly over the top and sides of the filet, and then spread the mushrooms evenly over the pate. On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches. Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet. With your finger you can make criss-cross grooves in the dough as a decoration. Brush the edges of the dough with egg white to seal. Repeat with the ends of the dough. Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash. Chill for 1 hour, but not more than 2 hours. Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes. Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare. Remove from oven and allow to rest for 15 minutes. In a saucepan, boil the reserved pan juices and Madeira Wine until the mixture is reduced by one quarter. Add the arrowroot, beef broth, salt and pepper. Cook over medium heat, stirring (being careful not to boil) for 5 minutes or until thickened. Loosen the filet from the jelly roll pan and transfer with 2 spatulas to a heated serving platter. To serve, cut the filet into 3/4 inch thick slices and dress with the sauce.
Mix melted butter with wafer crums and line a 9" pie plate with the crumbs. Melt marshmallows with milk in top of a double boiler. Cool, then add creme de menthe, creme de cacao, and whipped cream. Pour cream mixture over crust and put in freezer until firm. Will not freeze solid. Remove from freezer and let stand 10 minutes before serving. You can sprinkle the top with additional chocolate crumbs if that's what you like.
Flatten chicken to 1/2" thickness. Spread 3 tablespoons cream cheese over each chicken piece. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a greased pan. Bake, uncovered, at 400F for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp. If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities. To cook from frozen state, thaw before cooking and follow directions above.
Preheat oven to 375. Beat together half the cream cheese, milk, and eggs until smooth. Add any seasonings you want. Spray 9X13 pan with cooking spray or oil. Place 2 cups mozzerella cheese in bottom of pan. Pour egg mixture over cheese. Bake for 30 minutes. Meanwhile, steam the chicken and broccoli and cut into small pieces. Remove crust from oven and spread the remaining cream cheese on top. Put chicken and broccoli on cream cheese layer, then cover with remaining cup of mozzarella cheese. Bake another 5-10 minutes until cheese is melted.
Spread the peanut butter on four slices of bread and mayonnaise on the other four. (You may want to use more peanut butter, your preference). Place the bacon, avocado, lettuce and pepper on the peanut butter spread slices and top with the mayonnaise spread slices. Slice in half and enjoy!
In a big, heavy skillet, brown the chicken in the butter and olive oil over medium high heat. Transfer the chicken to your slow cooker. In a bowl, stir together the broth, bouillon, and horseradish. Pour the mixture over the chicken. Cover the slow cooker, set it to low, and let it cook 6 hours. When the time's up, remove the chicken with tongs and put it on a platter. Melt the cream cheese into the sauce in the slow cooker. Stir in the cream. Thicken the sauce with Guar or Xanthan if you think it needs it. Add salt and pepper to taste.
Heat oil in large pan. Add meat, sprinkle evenly with cumin. Add sea salt to taste. Cook until meat is no longer pink or lightly browned. Add meat to crock pot. Add onion, garlic, chile, adobo sauce and all canned tomatoes. Stir and mix well. Cook on low for 6 to 7 hours. Add corn and beans and cook 1 more hour. Serve with a dap of sour cream, if desired.
Cut asparagus into 1 inch pieces; cover with water and boil until tender. Add flour to milk; stir so there are no lumps. Drain asparagus, keeping 1 cup liquid. Add the milk mixture, salt and pepper. Cook until thick. Meanwhile, toast the bread, cut into points (halves). Pour creamed asparagus over toast.
Heat oven to 425 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, pepper and salt. With pastry blender or 2 knives, cut in 1/2 cup of the butter until mixture resembles coarse crumbs with some pea-sized pieces. Stir in milk just until soft dough forms. On lightly floured surface, pat or gently roll out dough to 3/4" thickness. With floured biscuit cutter, cut into 2" rounds, pushing straight down and pulling up without twisting cutter. Place biscuits on baking sheets. Press scraps together to use all the dough. Melt remaining 2 tablespoons butter. Brush over tops of biscuits. Bake biscuits 10-12 minutes or until light golden brown on tops and golden brown on bottoms. Cool briefly on wire rack.
In a large bowl, stir the yeast and 1 teaspoon of sugar into the warm water and let stand for 5 minutes; stir in milk, melted butter, 1/3 cup sugar, salt and 1 cup flour; beat with a spoon or an electric mixer until smooth. Gradually stir in 1 1/2 cups flour, keeping the dough smooth; if the dough is still moist, stir in 1 tablespoon flour at a time to make a soft dough; cover with a dry cloth and let it rise in a warm place until doubled in bulk, about 1 hour. Heat oven to 350°. Divide the raised dough in half. On a lightly oiled board, roll out (with a lightly floured rolling pin) and stretch 1 piece of dough to make a 12-by-8-inch rectangle; spread 2 tablespoons of the soft butter over the top of the dough; sprinkle with half of the brown sugar and cinnamon; beginning on the long side, roll up tightly, jelly-roll fashion. Repeat with remaining dough. Cut the dough into 2-inch slices; place on greased and floured baking sheets; let the dough rise (in a warm place) until doubled in bulk, about 45 minutes. Bake in the oven for 12-15 minutes, or until golden brown. Take the baking sheets out of the oven and place the cinnamon rolls on a wire rack to cool. Top rolls with powdered sugar icing immediately. Serve warm or at room temperature. Powdered Sugar Icing: Combine sugar, vanilla and 1 tablespoon milk in a small bowl; stir in additional milk, 1 teaspoon at a time, until icing is loose enough to drizzle.
Heat oven to 425 degrees. In a sauce-pan, combine first 4 ingredients and bring to a boil. Remove from heat. Coat fillets with olive oil, place on a foil lined jelly roll pan, sprinkle with salt and pepper. Bake at 425 for 12 minutes. Remove from oven. Preheat broiler. Brush sugar mixture evenly over salmon. Broil 3 inches from heat for 3 minutes or until fish flakes easily when tested with fork.
In non-reactive dish large enough to hold chicken, combine hoisin, sambal oelek, scallions, wine, ginger, garlic, and pepper and mix. Add chicken and turn to coat, cover, marinate, refrigerated, at least 4 hours and preferably overnight. Heat outdoor grill or broiler. Spray the grill with nonstick cooking spray. Season chicken with salt to taste and grill or broil , turning once, until brown and the juices run clear when pricked with a fork at the joint, 12 - 15 minutes.
Combine all ingredients in large bowl & mix. Shape into 2-3 patties & place in pan or on grill. Top with extra seasoning if desired. Cook on medium-low heat until desired doneness, flipping occasionaly. Serve on buns with desired topping with fries.