HumbleIntelligence/food-ner-1-Million huggingface dataset:
Position a rack in the center of the oven and heat the oven to 350 degrees F. Coat a 9x9x2 straight sided square cake pan (10 cup volume minimum) with the butter and lightly dust with the granulated sugar. Do not use a smaller pan or you will have a big but very tasty mess in your oven. In a small bowl, stir the oil, molasses and eggs until combined. In a large bowl, whisk the flour, baking soda, ginger, cinnamon and salt. In a small pot, bring the brown sugar and root beer to a boil. Meanwhile, add the molasses mixture to the flour and stir to combine. Add the hot root beer mixture and quickly beat until combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean (35-45 minutes). Let cool in the pan on a wire rack until warm (40 minutes). Invert the pan to remove the cake and turn the cake right side up (cake may be prepared up to 4 hours ahead). In a chilled medium bowl, beat the cream and sugar with a hand mixer until soft peaks form (3 minutes). Cut the gingerbread into 8 pieces of whatever size you choose and place one on each of 8 plates. Top with a dollop of whipped cream and serve. Cupcakes: (20 cupcakes) Fill each just a bit above halfway. Bake trays at 350 degrees F for 19 minutes (rotate & switch midway).
In a large frying pan, place the oil and the onions, and cook on medium heat until translucent. Add garlic, basil, salt and pepper. Cook 2 minutes. Add the remaining ingredients and cook 5-10 minutes. Serve plain or with rice.
Thaw apples in microwave at half power 6 to 7 minutes; let stand 3 minutes. Stir together apples and flour. Melt 1/4 cup butter in a medium skillet over medium heat; add apple mixture, brown sugar, and allspice. Cook, stirring constantly for 4 minutes or until thickened. Remove from heat. Coarsely mash apple mixture, and set aside. Stir together baking mix and 1 cup whipping cream with a fork until moistened. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Roll dough to 1/2-inch thickness. Cut into 12 (5-inch) squares. Divide apple mixture into 12 servings and place 1 serving in center of each square. Fold 1 side of square over, pressing edges with a fork to seal. Place on a lightly greased baking sheet. Brush tops evenly with 2 tablespoons melted butter. Bake at 400F for 18 to 20 minutes or until golden brown. Serve immediately.
Preheat oven to 350. In a medium skillet over medium-high heat, warm oil. Add chicken thighs and brown, 6 or 7 minutes on each side. Transfer to a lightly sprayed or oiled 8x8-inch glass baking dish. In a bowl or cup, whisk together orange juice, soy sauce, zest, honey, salt, and ginger and pour over chicken. Bake, uncovered, 30 minutes. Baste with sauce. Turn and sprinkle with sesame seeds. Bake until chicken is no longer pink in the center and seeds are toasted, about 15 minutes longer.
Preheat over to 350 degrees. Coat two 9inch round cake pans with cooking spray. Mix flour, baking powder, baking soda, salt. At medium-high speed beat sugar with butter until fluffy, 2 minute Beat in eggs and extract. At low speed alternately beat in flour mixture and buttermilk, starting and ending with flour mixture. Stir in ground almonds. Bake 25 minute Cool 10 minute Remove from pans and cool completely. At high speed beat cream with sugar until stiff peaks form, 2-3 minute Place 1 cake layer on serving plate; spread with 1/4 cup jam. Spoon pie filling over jam. Spread remaining cake layer with remaining jam; place jam side down over cherry filling. Transfer 1 cup whipped cream to pastry bag fitted with large star tip. Spread top and side of cake with remaining whipped cream. Gently press coconut onto side of cake. Pipe rosettes onto top of cake. Garnish with maraschino cherries, if desired.
Preheat oven to 350°F. Rinse and drain spinach. Put the spinach in a large pot with no additional water (the water clinging to the leaves from rinsing will be enough), and cover and steam it over medium heat for about 10 minutes, stirring occasionally. Drain the spinach in a colander. While it's cooling, heat the olive oil in a skillet. Add the red and green onions and saute until tender - about 10 minutes. Remove from heat. Squeeze the excess water out of the spinach leaves, chop them coarsely (if you have kitchen shears, you can cut up the spinach right in the colander), and put the spinach in a mixing bowl. Add the onions, ricotta cheese, eggs, herbs and spices and stir well. Mix in the feta cheese last so it will stay fairly chunky. Place in a greased 9x9 pan. Bake at 350°F for approximately 45 minutes (until firm). Cut into 8 pieces.
Chop and mash the anchovies on a cutting board. Put them into a bowl and mix with the olives and worcestershire sauce. Blend in the olive oil and add all the rest of the ingredients, blending well. Cover with olive oil and plastic wrap, and chill. Serve with crackers or as a toppping for pizza or bruschetta with some roma tomatoes and fresh mozzarella.
Combine cornmeal, salt and chili powder in pie plate. In a seperate pie plate (or bowl) beat together egg and mik. Dip trout in egg/milk mixture and then in the cornmeal mixture and place on seperate plate. In large frying pan (cast iron is best) heat butter (or margarine) and oil. When pan is hot add trout and cook over medium heat for 4-6 minutes per side or browned and done. Remove and keep warm. In same pan, cook onion and bacon until bacon colors. Add vinegar to pan and boil until vinegar is reduced by half (5 minutes). Pour onion/bacon mixture over trout and serve.
Preheat oven to 350 degrees. In the pie shell, place the brown sugar, flour and salt. Mix with your fingers. Pour the evaporated milk over the flour and sugar, but do not stir or mix this in. Dot with butter, and sprinkle with cinnamon, liberally, over all. Bake for 50 minutes, or until the filling just bubbles up in the middle. The filling will never completely set, but that's the way it's supposed to be. This pie is better eaten at room temperature. If you refrigerate leftovers, reheat them in the oven before serving. NOTE: Recipe can be doubled and prepared in a 10-inch pie shell. For that size, bake 1 hour and 20 minutes.
In a large pot, heat oil over medium heat. Add onion and celery and saute for 6-7 minutes, stirring occasionally. Stir in garlic, rosemary, crushed tomatoes, stock, wine, brown sugar and thyme. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Stir in heavy cream and bleu cheese and heat through. Add black pepper and stir well. Serve hot.
Preheat oven to 450. Steam asparagus for ten minutes, then arrange in an ungreased baking dish (any size will do). Melt butter and mix in soup mix and pour over asparagus. (If you don't want to use all the butter, cut the stick in half and replace with as much water.). Top with mozzarella cheese (as much as you want!). Bake at 450 for 12-15 minutes, until cheese is melted and golden-brown around edges. Serve hot.
Preheat oven to 350 degrees F. CAKE: Mix all ingredients in bowl and beat on high for 2 minutes. Pour into greased and floured Bundt pan. (I use Bakers Joy spray). FILLING: Melt semi sweet morsels. In small bowl mix all ingredients, beat until smooth. Drop filling by small spoonfuls onto cake. Do not let filling touch sides of pan. Bake 45-55 minutes. Cool in pan for 15 minutes before removing from pan. Glaze with chocolate icing.
cube chicken into bite sized pieces. preheat and season IRON skillet with some extra virgin olive oil. add each ingredient and mix with a wooden spoon. cook over medium heat until no longer pink inside. serve over your favorite spaghetti and sauce. or salad, as a stand alone main dish. also makes a lovely base for a chicken salad recipe. most important Enjoy!
Place all ingredients except olive oil in bowl and toss gently to combine. Taste and add more cayenne or salt and pepper if required. Add olive oil and toss again. Refrigerate for 2-3 hours to allow the flavours to develop.
In a large frying pan,cook round steak in oil until browned; add beans, tomatoes, and salt and pepper to taste; cover and simmer for 10 minutes. Spoon half of the mixture into a 2-quart casserole; spread onions over the bean mixture, then sprinkle with half the brown sugar. Add remaining half of bean mixture, sprinkle with remaining sugar. Lay strips of bacon over the top. Bake, uncovered, in a 325° oven for about 1 hour.
Combine all ingredients in a 4-quart sauce pan. Simmer over medium heat for at least 20 minutes. Put 3 or 4 frozen raspberries in each glass before serving. If you are wanting to make larger recipe, use two 12 oz containers of raspberry concentrate to every 3 gallons of apple cider.
Cook the bacon until crisp, about 8 minutes, in 2 tablespoons olive oil in a large skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste. Cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat. Stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool. Make a 2.5 cm deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat. Cover the pork with plastic wrap and pound with the flat side of a meat mallet until about 1 cm thick. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with metal or wooden toothpicks. Place the pork rolls on a cooking tray covered with parchment paper (or a silicone sheet), brush with olive oil and season with salt and pepper. Bake in the oven at 180°C for about 30 - 40 minutes. Transfer to a cutting board and leave to rest for 10 minutes. Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
Preheat oven to 300 degrees. Cream together cream cheese and sugar until smooth (about 2 minutes at medium speed). Add in eggs and mix until combined. In a separate bowl, mash up bananas. Squeeze in the juice from the lemon and stir until combined. Add the instant pudding and the mashed bananas to the cream cheese mixture. Make sure you scrap down the sides of the bowl often. Mix until combined. Batter will be thick. Put vanilla wafers into ziploc bag and crush. You want to leave some of them chunky so that you'll see bits of wafer in the cheesecake. Gently fold the wafers into the cheesecake batter. Spread batter in to graham cracker crust. Bake in the oven for about 55-60 minutes. It'll be a pit puffy when you first take it out of the oven. Don't worry, it'll all settle down as it cools. Allow cheesecake to cool for several hours in the fridge before serving. A great way to serve this is to top each slice with whipped cream and a slice of banana and vanilla wafer. Enjoy!
Mix fruit. Add sugar, water, and lemon juice and cook in a double boiler until thick**. If using to spread on layers of cake, spread it hot---otherwise warm.**.
Preheat oven to 325 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, baking powder, and salt. Beat on low speed until combined, scraping side of bowl occasionally. Beat in the 1 cup macadamia nuts and the coconut. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough will be sticky). Using lightly floured hands, shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet; flatten balls slightly. Lightly press additional chopped macadamia nuts onto the tops of cookies. Bake in the preheated oven for 18 to 20 minutes or until light golden brown. Transfer cookies to a wire rack; let cool. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Combine the kale, carrots and walnuts. Whisk together the mayonnaise, vinegar, sugar and spices. Toss with mix. Cover. Chill 1 hour.
Combine meat, rice, salt, pepper, and onion. Shape into meatballs. Heat tomato juice and water in cooker. Drop meatballs into juice mixture. Close cover and place pressure regulator on pipe, cook for 10 minutes with pressure regulator rocking slowly. In other words, secure pressure cooker lid properly, bring the heat up to begin the regulator rocking and when that begins lower the heat until the regulator rocks slowly. Remove from heat and let pressure drop by itself. Use precaution and open the lid away from yourself after the pressure cooker valve stops steaming.
Make the veloute: Heat the oil and butter in a large saute pan over low heat. Add the onions, celery, garlic, bay leaf, and thyme. Saute 5 to 8 minutes or until the onions are transparent. Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes. Add the warm stock and milk, whisking to combine. Raise the heat and bring to a boil, then reduce the heat to a low simmer. Continue to simmer for 15 minutes. Add salt and pepper to taste. Remove the veloute from the heat and strain. Set the liquid aside. Make the filling and pie: Preheat the oven to 350 degrees. Heat the oil in a large saute pan over medium heat. Saute the onions, carrots, celery, and garlic until the onions begin to soften. Add the chicken bouillon cube and white wine, and reduce by half. Add the potatoes and chicken veloute, and simmer for approximately 2 minutes. Add the heavy cream and continue to simmer until the potatoes are tender. Be careful not to burn the mixture. Remove from the heat. Fold in the butter, maple syrup, peas, chicken, and Parmesan cheese. Add salt and pepper to taste. Divide the filling evenly into 4 oven-safe pie baking dishes. Top each with pie dough. Lightly brush the tops with the remaining butter, and if desired, sprinkle with pepper. Bake for about 40 minutes or until the dough is golden brown.
To cook grapes: Gather before seeds harden and grapes are developed. A little larger size than gooseberries. Wash and pull off stems and measure. Use 2 cups of grapes, 1/4 cups water and 1 tsp baking soda. Boil, stir and mash as they cook. (In Texas we have the wild grapes-I have not tried this yet- I am going to try it w/store bought green grapes.). Combine the cooked grapes with all other ingredients, pour into a pie crust and top with remaining crust sealing edges. Make slits in the top crust for vents. Sprinkle w/a wee bit of cinnamon and sugar. You may have to use a crust guard or foil over the edges of the pie the first half of baking to prevent browning to fast. Mrs. Dowda notes that this is a fast seller at the church bazaars. Bake at 450 degrees for 10 minutes then reduce heat to 350 degrees and bake 25 min more or until browned.
Combine all ingredients in large bowl. Season with salt. Cover and refrigerate 1 hour. Stir before serving cold.
Beat cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with softened butter and vanilla until combined. Gradually add powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste. Add lemon juice. Enjoy.
Add all ingredients into a cocktail shaker filled with ice. Shake well,strain into a tall glass filled with shaved ice& garnish with a mint sprig.
Put all ingredients in crock pot. Set crock pot to low. Do not set timer. Cover the crock pot.
Cook the first three ingredients in a large pan over low heat until creamy. Add Rice Krispies and chopped peanuts and mix thoroughly. Quickly pour into greased 9"X13" pan and press to make even. Melt milk chocolate chips with the 2 tablespoons of butter and pour over Rice Krispie mixture. Spread over top. Cut into 1" peices.
Cook ground round with onions until meat is browned, drain off grease. Cut up bacon and fry until well done and drain. Mix meat, bacon and remaining ingredients in crockpot. Cook for 6-8 hours on low.
In medium bowl, whisk together yogurt, oil, sugar and curry powder. Stir in rice, apples, green onions, raisins and chives and mix well. Season to taste with salt and pepper. Let stand 20 minutes or until flavors blend. Serve over lettuce.
Toast seaweed sheets by placing under grill for 1-2 minutes. Cut each sheet into eigths, layer on top of each other and cut into thin strips. Place seaweed, seeds, salt and chilli in a processor bowl, process for a few seconds set aside. Place beaten eggs in a jug, pour half mixture into a lightly oil pan, let set 1-2 minutes. Tip out onto a flat surface and roll up and cut into thin strips. Repeat. Place warm rice, carrot, shallots, ginger and mirin in a bowl. Stir with fork to combine. Gently open pockets from the top edge, fill each with some rice mixture. Place some egg roll and a spoonful of seed mixture on top of each pocket.
Place the chicken wings on two large foil-lined rimmed cookie sheets. Bake at 425° for 30 minutes; drain any excess fluid. In a mixing bowl, add the remaining ingredients; stir to combine. Add the wings; toss to coat well. Put the wings back on the cookie sheets and bake for 30 minutes, or until the sauce begins to caramelize and the wings get crispy.
Clean chicken wings, cut at the joints into three pieces and discard wing tips. In a large resealable plastic bag, combine the taco seasoning, vinegar, oil and cayenne by "squishing" the bag to make a paste. Add the chicken wing pieces, seal the bag and "squish" until the paste is distributed evenly over the chicken pieces (if the paste is too thick then add a small amount of vinegar or water -- but remember it is a paste - almost a rub). Marinate chicken 1 hour at room temperature or overnight in the refrigerator. Preheat oven to 400°F. Spread wings pieces on a baking sheet lined with foil (for easiest clean-up). Try to maintain some space between each piece - use a second baking sheet if necessary. Brush pieces with any extra paste. Bake at 400 for 1 to 1 1/4 hours, turning half way through the baking time. Can be held in a crock pot to serve at a party or buffet.
In a blender, puree together the beans, egg, vinaigrette, cheese and Italian seasoning. Bring a large pot of salted water to a boil. Meanwhile, working in batches so wrappers don't dry out, lay out 6-8 wonton wrappers. Place 1/2 tablespoon of bean mixture in center of each. Moisten two edges of wonton with your finger dipped in water. Fold wrapper in half to form a triangle. Press edges together to seal. Repeat with remaining wonton wrappers and filling. Drop ravioli into water and cook for 3-4 minutes until they float to the surface of the water. For the sauce, melt butter in large skillet over medium high heat. Cook until it just begins to brown and give off a nutty aroma. Turn off heat and add vinaigrette. Use a slotted spoon to remove ravioli from water and add to butter sauce. Toss until all ravioli are coated.
Melt cream cheese and peanut butter in microwave for 1-2 minutes at 30-second intervals. Stir in cocoa until creamy. Combine together in a mixing bowl and whisk in cream and sweetener. Spread on wax paper, cover with another sheet of wax paper; freeze, then cut into pieces, and keep chilled.
Put 8 legs (licorice strings) in each oreo cookie. With icing 'glue' on 2 red candies on each cookie for the eyes. Place spider on each frosting cupcake!
Heat oil in a wok or frying pan, and cook garlic, ginger, scallions, and lemongrass on medium high until the garlic is golden. Add peppers to pan and cook briefly before removing from heat. In the pan, pour in more peanut oil and heat until almost smoking. Add the chicken and leave it to brown. Fry, stirring, until golden and sticky on all sides. Add the mushrooms. When they are tender, add the spices back to the pan. Mix the lime juice, fish sauce, and sugar separately, then pour it into the hot pan. Toss in the basil or mint and eat immediately.
In a resealable plastic bag or shallow glass container, combine the first five ingredients and mix well. Reserve 1/2 cup for basting and refrigerate. (If you didn't double the sauce reserve 1/4 cup). Add beef to remaining marinade. Turn to coat. Seal bag or cover container. Refrigerate overnight, turning occasionally. Drain and discard the marinade. On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, peppers and onions. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness. Serve meat and vegetables over rice if desired.
Set a colander inside a large noncorrosive pan or dish with sides. (You may also use a wooden produce crate with narrow spaces between the slats found at a local produce market as a colander; you would be half-way to Portugal in your mind, at least.). Pour a 1-inch layer of salt into the colander to form the base. Some salt will seep out.). Place a layer of peppers, skin side up, on the salt, pressing the peppers into the salt. UNCURL EVEN THE SMALLEST PART OF THE PEPPER, otherwise mold will form. Cover with a 1/2-inch layer of salt and the remaining peppers, ending with another 1/2-inch layer of salt. Place a heavy dish or bowl on top to weight it down. Let stand for up to 5 days to allow the moisture to drain from the peppers. After the fourth day, the peppers should be thinner, about 1/4-inch or less. The salt will be damp and the amount of liquid draining will be barely a trickle. Shake off the excess salt and process the peppers briefly with either a hand-cranked grinder, food processor, or blender. The texture will not be smooth -- more like coarsely ground tomatoes. Fill the sterilized jars, leaving about an inch at the top. Pour olive oil over the top to a depth of 1/2 inch. Close the jar tightly and refrigerate. To use massa de pimentao, simply push aside the congealed olive oil with a spoon, remove what you need, replacing the oil and adding more, if necessary. Use sparingly.
Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown. Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the mutton in ghee and spices. Saute for 5 minutes. Add the garam masala and 8 cups of water. Mix well, cover and cook on very low heat for about 4 hours until the meat is tender. Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a wooden spoon. Dissolve wheat flour in half cup of water such that there are no lumps. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens. Sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves. Serve hot.
Heat oven to 350 degrees. Generously butter a 2-quart gratin dish. Coat with bread crumbs and shake out excess. Place 6 whole garlic cloves in small saucepan and add water to cover. Heat to boiling, boil 1 minute, and drain. Heat about 1 inch fresh water in same pan to boiling. Add blanched garlic; reduce heat and simmer until garlic is tender, about 15 minutes. Transfer garlic to food processor or blender, add 1/4 cup half-and-half, and process until smooth. Transfer garlic cream to small bowl and reserve. Heat large saucepan of water to boiling. Salt water, add collard greens, and cook 2 minutes. Drain and let cool. Squeeze greens to remove excess liquid and coarsely chop. Heat oil in large skillet over medium heat. Mince remaining 2 cloves garlic. Add minxed garlic and shallots to skillet and cook until soft but not brown, 2-3 minutes longer. Whisk eggs, garlic cream, and remainin 1-1/4 cups half-and-half together in mixing bowl. Stir in greens mixture, Gruyere, and ham. Season with nutmeg and salt and pepper to taste. Pour mixture into prepared dish and sprinkle with Parmesan. Place dish in large baking pan and add enough boiling water to large pan to come halfway up sides of gratin dish. Bake until knife inserted in center comes out clean, about 25 minutes. Let cool 10 minutes before serving or let cool completely and serve at room temperature.