HumbleIntelligence/food-ner-1-Million huggingface dataset:
.Place a rack in the center of the oven and preheat oven to 350. Lightly mist three 9 inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside. Stir the cream of coconut to make sure that is mixed together. Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended. Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place two pans on that rack and one in the center of the rack above. Bake the cake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster, so test it for doneness first. While the cakes bake, make the frosting. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer. Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, and then invert again so they are right side up. While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers. To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with a heaping 2/3 cup frosting. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Repeat this process with the remaining layers and frost the top and sides of cake. Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish. This cake can be stored in the refrigerator for up to one week.
Preheat oven to 350F; butter and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt; set aside. In a large bowl, cream together the butter and sugar until light and fluffy; beat in the eggs one at a time, then stir in the vanilla and coffee liquid (if using); beat in the flour mixture alternately with the milk, mixing just until incorporated; pour HALF of batter into prepared pan; bake in the preheated oven for 15 minutes. Meanwhile, in heavy saucepan over low heat, melt caramels and butter; remove from heat; add condensed milk and mix well; spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture; top with nuts; return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched. A dollop of freshly-whipped cream on each piece is not a bad thing!
Put meat in slow cooker. Sprinkle dry onion soup over the meat. Mix soda, mushroom soup, mushrooms (undrained), and red wine together in a large bowl. Spoon over meat, being careful not to disturb the onion soup mix. Cover, and cook on high for 4 hours. Do not stir or remove lid until time is up. Serve over cooked rice or noodles.
Pre-heat oven to 425 degrees. Place the peppers cut-side down on a baking sheet with a lip or a baking pan. Bake for 10 minutes. Turn peppers over and bake for an additional 5 minutes. Repeat previous step two more times. Total baking time is 25 minutes. Remove tray from oven and cover with a clean dishtowel for 10 minutes. The peppers should be soft and tender and you can easily slip off the skins. Cut the green peppers into a 1/4 inch dice. Slice the red pepper halves in half (now they will be quarters) and reserve. Add 1 tablespoon of oil to a non-stick skillet over medium heat. Add onions and stir for a minute, then add garlic and stir for 30 seconds. Add the green peppers, lower the heat a bit and cook for 5 minutes. Add tomatoes, cumin and cayenne and mix well. Cook an additional 6 minutes looking for the mixture to loose some of its moisture. Combine the ingredients for the dressing in a small bowl and whisk. To assemble your salad, arrange the red pepper quarters on a serving platter -- a la spokes on a wheel or flower petals. Its fine if the overlap a bit. Drizzle dressing over the red peppers. Spoon the green pepper-tomato mixture into the center -- allowing some to casually spill over. Alternately, you can arrange this on single serving platters with 2 red pepper quarters in a V-shape and the green pepper-tomato mixture placed where the two strips join together. This salad can be served chilled or at room temperature.
In a large teapot or pot, combine water and sugar and bring to a boil. Add teabags and let steep for 4-5 minutes or until desired. Take out tea bags. Pour tea into a heat proof pitcher. Add peach nectar, stir. Let cool. Put a peach wedge into each glass. Enjoy!
In a small omelet pan or other small nonstick skillet melt 1 T. butter. When butter is melted and just sizzling add 1/2 C Heavy Cream. Warm, but do not boil, cream. Crack eggs into a saucer, one at a time, and carefully slip both into pan. Sprinkle with Salt, Black and/or Cayenne Pepper to taste. Reduce heat a bit so eggs will cook slowly. Turn oven broiler to high. Set rack about 6" from broiler. Toast 2 slices of bread to your desired doneness then butter generously (should be done in a countertop toaster, not oven). Place 1 slice Swiss Cheese and 1 slice Ham on each piece of buttered toast. Place toast pieces (with ham and cheese slices, ham on top) under broiler and broil until ham begins to brown a bit and cheese melts around the edges -- you can't see the cheese very well since it is covered with the ham, but the edges should be visible. Turn broiler off, but leave toast in oven with door ajar until ready to use. Continue to cook eggs slowly until the whites are nearly firm. Sprinkle 2 T. grated Swiss Cheese on top of eggs and continue to cook until whites are firm, but not rubbery. The yolk should still be runny. To serve, place 1 egg over each piece of toast, and pour cream from the pan over the egg. The cream will have thickened into a nice sauce. Serve immediately.
**You can use any kind of ice cream or frozen yogurt you want-be creative!**. Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan. Finely crush 12 Oreos in a food processor. Add milk; pulse just until mixture holds together. Set aside. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters (cut once horizontally, once vertically). Stack strips of sandwiches on end, packing them snugly together, around wax-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers at level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 Oreos and sprinkle over cake. Return to freezer; freeze overnight. To serve, remove side of pan, then waxed paper. Cut into wedges.
spread lettuce on plate. arrange peppers,tomatoes,eggs,turkey & ham. sprinkle with cheese & dressing.
Mix up your brownie mix with an electric mixture (will be very thick). Add in the cream cheese (NOTE: let the cream cheese sit out 2-4 days before you put it in so it's soft). Spray your pan with Pam then dust with flour. Bake as instructed on box but keep your eye on them then finished brownies will rise to be the max of 1 1/2 in' - 2 inches.
Heat oil and butter in a large pan heavy bottom pan. Saute onions and garlic 3-4 minutes till translucent. Remove onions and garlic leaving oil in pan set aside. Mix flour, salt, pepper and garlic powder together. Toss chicken in flour mixture to coat chicken strips. In the same pan add oil if needed. Lightly brown chicken strips on all sides. Do not crowd pan. Repeat till all strips are browned. Adding additional oil as needed. When all chicken is browned drain oil and discard. To the pan add broth, wine OR water, tomatoes, thyme, parsley, capers, & peppercorns scraping all the goodness (brown bits) from the bottom of the pan. Add mushrooms and butter bring to a boil toss in chicken to heat. Mushrooms will stay firm. Toss the baby spinach with the onions. Place spinach in chafing 3 dishes top with 1/3 of the chicken mixture on each bed of spinach and top with all the goodies(tomatoes, capers, mushrooms and herbs). The cooked chicken will wilt the spinach. Garnish with pine nuts. Sit back and watch it disappear.
Heat first five ingredients over low heat until melted. Remove from heat and add the chocolate and vanilla. Beat until chocolate is melted. Pour into prepared buttered pan. Cool at room temperature for 3 to 4 hours. Using a round cookie cutters, cut the cake into three different sizes. Stack on top of one another, biggest on bottom. Sprinkle glazing sugar over the cakes. These make really cute decorations / desserts.
In a small bowl, whisk the sour cream and mayonnaise until well blended. Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You'll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream. Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly. Cover the bowl with wrap and refrigerate the fish taco for at least one hour - the longer the better. Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.
For the reindeer, make this cake recipe twice back to back. FOR THE CAKE: Heat oven to 350. Place 3 cups of water in a saucepan and set on the stove with a high heat. In a stand mixer, blend sugar, milk, oil, eggs and vanilla. In a large mixing bowl combine dry ingredients. Slowly mix into wet and when just incorporated pour in one cup of boiling water. Pulse until thoroughly mixed and pour into two parchment lined Loaf tins. Bake 45 minutes until a toothpick inserted comes out clean. Wrap and chill well before cutting and assembling cake. TO ASSEMBLE: Slice your loaves into two layers. Mix buttercream frosting and spread generously between each layer. Sprinkle with chopped candy cane before stacking each new layer. Chill continuously to ensure cake keeps a firm shape. Once stacked, using a serrated blade, carve out general reindeer shape. Once desire form is taken do a smooth crumb coat using additional frosting. Do final coat using clean fresh frosting. Chill when it looks how you want it and use a fork to create added grooves and dimension. FOR THE ANTLERS: Slightly melt candy canes in a 300 degree oven and bend into desire shapes (Watch your fingers, it's hot!). Adhere to one another by placing an end under a flame for a moment and sticking to a larger piece (They burn very quickly so be stealthy and don't be devastated if any are ruined). Once done pierce the top of you cake with a pointed end and coast delicately with white candy melts. FINISHING TOUCHES: Finish by spraying with edible pearl spray and placing a bed of coconut around your reindeer. (If you're a terrible person and don't like coconut, you can also use powdered sugar or crushed candy canes instead. Paint on a glittery red nose for an extra festive touch!
Soften butter and cream cheese. Whip butter and cream cheese together. Add sugar and vanilla and whip until light and fluffy.
Whisk together the dry ingredients, then whisk in 3/4 cup hot water. Stir in the rest of the ingredients. Coat a skillet with cooking spray and heat over medium heat. Add the batter to the skillet 1/4 cup at a time to form patties. Reduce the heat to medium-low and cook until they're golden on that side, then flip and cook until they're golden on the other side. You should have enough batter for 8 patties. Mix the topping ingredients together and serve atop the croquettes. I usually make my topping mixture ahead and chill it because I like the contrast of the chilled topping and the warm croquettes.
Preheat oven to 425. Add oil, garlic, sweet peppers and onions in a 9X13 baking dish and roast in oven for 25 minutes, stirring occasionally. While roasting vegetables, remove casing from brats, crumble and brown in a skillet over medium heat. Drain brats and blot with towel to remove excess grease. Return brats to skillet and add beer, simmer. Cook pasta as directed, drain, but keep 1/2 cup of pasta water. Remove vegetables from oven. Add, brats, basil, 1/2 cup of cheese to vegetables and mix throughly, add some pasta water if it seems to dry. Top with remaining cheese and serve!
Cook pasta al dente. Dice up mozzarella, artichoke hearts and sun dried tomatoes (i like to use kitchen shears for the sun dried toms). Toss cooled pasta (don't want to melt the cheese or maybe you do!) with all the other ingredients. Pour reserved sun dried tomato oil (use whatever you need to get it saucy), chipotle sauce (use whatever you desire for spiciness) over pasta, salt and pepper and toss to coat. If you can't find the chipotle garnishing sauce (I can't remember where I found mine and it is almost out!) just use some diced up, about 2, chipotles in adobo sauce or just the adobo sauce and add some mayo, about 1/4 cup to make it creamy and you should be fine. I'm all about shortcuts tho so i hope i can find more! Refrigerate for a couple hours, but I like overnight. Add chopped up spinach before serving at room temperature. Oh and don't forget the salt.i feel that salt really makes the flavors of the chipotles come alive!
Heat the oil in a large saucepan. Fry the vegetables for 1-2 minutes. Add the jamaican jerk seasoning and the shrimp. Blend the cornstarch with the stock and add to the pan. Bring to the boil, stirring.
Spread dressing on each bread slice. Build sandwiches by layering the pastrami, sauerkraut, onion, and cheese on four of the bread slices. Top with the remaining four slices of bread. Place in a 350 degree oven for a few minutes until cheese is melted and bread is toasty. Cut in half and enjoy!
In a large bowl, combine the first 8 ingredients. Combine applesauce, water, yogurt, egg whites, and almond extract. Stir into dry ingredients just until moistened. Fold in raisins. Pour into a greased 8" square baking dish. Bake at 350 degrees for 25-30 minutes or until toothpick inserted near center comes out clean. For drizzle, in a bowl, whisk confectoners' sugar and water until smooth. Drizzle over cake.
When preparing bacon, remove from pan and sautee onions, peppers, celery & garlic in bacon drippings. Transfer to a bowl, add crabmeat, herbs& breadcrumbs. Fold in egg & cream. Form into patties, size of your choice. Wrap & refrigerate atleast 30 minutes. Pan fry cakes in butter/oil til crispy on both sides, approximately 3 minutes per side. Serve with horseradish/mustard sauce.
Preheat oven to 350 degrees F. In a heavy bottomed skillet, cook eggplant in olive oil until tender. Drain. Mix tomato (sauce) with garlic and oregano. Add chives to ricotta. Mix crumbs with Romano. In greased 12 X 8 baking dish, place half the eggplant. Top with 1/2 the ricotta. Top with 1/2 the tomato mixture. Top with 1/2 the crumb mixture. Repeat. Bake for 30 minutes or until bubbly.
Combine milk, sugar, and vanilla in a medium bowl. Stir till sugar is dissolved. If using Ice Cream Machine: Add milk mixture to an ice cream machine and process 20 minutes or until mixture thickens. Pour into tupperware and freeze 8 hours or overnight. Consistency may improve by stirring every 4 hours or so until fully frozen. If not using Ice Cream Machine: Pour into shallow freezer-proof dish and put in freezer. Stir every 2-4 hours once crystals form. Follow above directions for freezing.
Shell and devein prawns, blend or process with crab, paste, egg, onion, herbs and chill until just combined. Using hands, shape level tablespoons of mixture into fritter shapes. Heat oil in a large frying pan, cook fritters, in batches, until golden brown and cooked through, drain on absorbent paper. Serve fritters with chili lime dipping sauce.
Thoroughly combine first 6 ingredients in medium bowl. (Can be prepared 2 days ahead.Cover and refrigerate. Bring to room temperature before continuing.). Preheat oven to 375 degrees. Spread garlic butter on cut sides of bread. Wrap each bread half in foil. (Can be prepared 1 day ahead. Refrigerate.). Place bread on baking sheet, cut side up. Bake 20 minutes, remove foil from bread. Preheat broiler; broil cut side up until golden brown, about 2 minutes.
Add oil to the pounded mint leaves, a little at a time, until all the oil is used. Mix well. Pour into a glass bottle and seal it tightly. Turn the bottle upside down once every 2 days for until 2 weeks. Use after 2 weeks. Use in tomato mozarella salad and stir-fries.
First make the roux. To make roux, heat oil in saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown. Be careful not to burn. Set aside. In another saucepan, saute sausage, onions, green and red bell peppers, garlic and celery in garlic butter for approximately 10 minutes;. Stir in roux, canned tomatoes and seasonings and let simmer for 20 minutes. Slowly stir in 1 litre chicken broth and. simmer to reduce stock for about 2 hours. Adjust with water or chicken stock to taste. Add the raw chicken about 5-10 minutes before serving and let it cook in the gumbo. Serve over hot rice.
Wash and deseed the squash and cut into pieces of approximately 1 cm. Cut the garlic into thin slices. In a heavy pot heat the oil. Add the garlic and the squash. Saute for about 4 minutes. Add the water, cover and let simmer until squash is tender (about 20 minutes). Puree using a hand-held blender. Add milk and vegetable broth. Season to taste. Serve with pasta of your choice.
1.Heat the oil and cook the onions until soft. 2.Add the Garlic and cook for 2 minutes. 3.Stir in the spices and cook for 2-3 minutes. 4.Stir in the pasata. 5.Add salt. 6.Blast with blender till smooth. 7.Add chicken cook till browned. 8.lastley add 400g Mango chutney. 9. taste & serve with rice/chips WOO WOO.
Soak wood chips in a container of water for 1 hour. In a small bowl, add the garlic, salt, pepper, rosemary, and thyme; stir to combine. Rub this mixture evenly over the beef roast. In a bowl, add the red wine, red wine vinegar, and olive oil; stir to mix and set aside. Prepare a charcoal fire in a smoker; let burn for 15-20 minutes. Drain the hickory wood chips. Place the chips on the coals. Place the water pan in the smoker; add water to just below the fill line. Put the beef roast in the center of the lower food rack. Slowly pour the wine mixture over the beef roast. Cook the roast, covered, for 6 hours or until meat thermometer registers 145 degrees (medium-rare). Add more water to depth of fill line if necessary. Remove roast from smoker and let rest for 15 minutes before slicing.
Heat oil in saucepan over high heat. Add fennel, carrot, zucchini,garlic and cook stirring 5 minutes until tender. Add consomme bring to boil. Add risoni and cook for 10 minutes stirring every so often. Add peas and cook for 2 minutes more. Remove from heat and stir in herbs and seasoning.
If using frozen corn, prepare as per packet instructions. Cook the potato in a pot of lightly salted boiling water until tender, drain and mash with the cream. While the potato is cooking, melt the butter in a small pan over low heat. Add the onion and cook, stirring, for about five-ten minutes, until very soft but not browned. Blend the cooked corn with the cooked onion in a food processor until smooth, adding salt and pepper to taste. Stir into the mashed potato and cream, checking the seasoning for taste.
Trim ends of celery and cut each stalk on the diagnal into 2 or 2 inch pieces. Combine cream cheese, olives and mayo in mixing bowl. Season with salt (go easy olives are salty) and pepper. Spread mixture into celery sticks. Sprinkle with paprika.
In a large nonstick skillet, brown sausage with onion; drain. In a large mixing bowl, combine the sausage mixture with the remaining ingredients; mix well. Spoon into greased muffin cups, filling 2/3 full. Bake in a 350° oven for about 25 minutes or until a knife comes out clean.
TO MAKE THE BATTER, mix eggs, milk, and 1 Tablespoon sugar together. Add vanilla and oil. Sift flour, baking powder and salt together and add to milk mixture, stirring until smooth. Using a greased frying pan, fry the batter into thin pancakes like you would do crepes using 1/4 cup of batter per crepe. Use a 7 inch non-stick crepe pan or any non-stick pan of that size. Swirl the batter around to cover pan. I use a brush to lightly brush pan each time with oil or butter. TO MAKE THE FILLING, mix cottage cheese, eggs, salt, 1 Tablespoon sugar and dill. Spread over each pancake with filling about 2 tablespoons and roll up like a jelly roll. Arrange on a well buttered casserole, and pour sweet cream over nalysnyky. Bake at 300 F, for 35 minutes. Uncover towards the end so that they will brown a little. Serve with sour cream. Makes about 12 nalysnyky. For dessert Nalysnyky leave out the dill in the cottage cheese and add a bit more sugar to taste if you wish. Wheatland Bounty.
Preheat oven to 400°. Place all ingredients into a large bowl. Mix to coat everything well. Place bowl's contents in single layer on non-stick spray-coated baking sheet and bake for 30-40 minutes, turning once half-way through cooking. Check for doneness at 30 minutes. (If your oven runs particularly hot, lower temperature to 375°.).
Cut small slice off top and bottom of apple so it will stand up. Core the apple. Combine cloves, cinnamon, raisins, chopped nuts, brown sugar and melted butter. Stuff mixture into each apple and mound slightly at top. Top each apple with small pat of butter. Bake at 350°F for 45 minutes. Serve with vanilla ice cream.
Cake. mix all cake ingredients together and bake in a greased and floured bundt or 8 inch spring form pan for 1 hour at 350 degrees. Glaze. Melt butter, sugar and whiskey together. Simmer slowly for 2-3 minutes. Pour 2/3rds. of glaze on top of cake right out of the oven(I poke holes in it with a skewer first. Wait 25 minutes, remove from pan, pour remaining glaze over cake.
Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente. In butter, saute the peppers, onion and garlic and cook until veggies are softened and fragrant. Add chicken to pan. Stir in the adobo powder, flour, chili powder and cumin. Stir and cook until chicken is browned. Slowly whisk in the milk and simmer until the sauce thickens, about 5 minutes. Remove from heat. Add parsley. Stir in all of the cheese until melted. Pour into greased casserole dish and bake uncovered for 10-15 minutes or until bubbly.