HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease bottom of a baking pan of 25 x 30x 3 (9x13 x 1 1/2 inch). Sprinkle with sugar. Put baking pan in hot oven, until sugar turns a light caramel colour, take out of oven set aside. Combine flour, cornflour and milk in a saucepan. Cook over low heat for 10 minutes or until thickened, stirring constantly in rotary fashion with a wooden spoon. Stir in sugar blending well. Simmer for 1 minute over low heat stirring gently and constantly. Remove from heat. Add vanilla; stir well. Spread into baking pan. Bake in a moderately hot oven for 15-20 minutes. Remove from oven. Place in a cold water bath. Let stand for 10 minutes. Remove from water bath; chill. Dust with cinnamon when ready (optional).
In a dutch oven, heat the butter and oil over medium heat. Evenly brown the chicken, seasoning with salt as you go. Remove the thighs, and stir in the onions and garlic. Cook for 5 minutes or until they are soft - do not brown. Return the thighs to the pot and spoon the rice between them. Place the peanut butter and broth in a blender or food processor; blend until smooth and incorporated. Add the cumin, coriander, ginger, and hot red pepper flakes to the peanut butter mixture; blend briefly. Stir in the tomatoes and pour over the chicken and rice. Bring the casserole to a boil, cover, loser the heat and simmer for 30 minutes, or until the thighs and rice are just tender. Add the eggs to the pot, spooning the rice over them, cover and cook for 5 minutes or until the eggs are heated through. Serve with plain yogurt and a salad of tomato or avocado, or pineapple slices.
Preheat the oven to 325'. To the remaining batter add eggs, baking powder, oil, baking soda, orange juice, vanilla, 1 cup sugar, flour, salt, vanilla instant pudding, 2 tsp cinnamon, orange zest, and cranberries. (Make sure the cranberries are mixed in well so they don't end up sitting on the bottom). Note: It is easier to mix if you combine the dry ingredients (except for sugar and pudding) in another bowl then add it slowly to the batter. Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix 1/2 cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well. Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter. Bake for approximately 1 hour (until toothpick comes out clean.) Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.
Preheat oven to 350 degrees F. In a skillet over medium heat cook the ground beef and then add garlic and onion, cooking another 3-5 minutes. Drain. Stir in salsa, salt, 1 cup cheese and 2 tablespoons chili sauce. Set aside. In a saucepan heat oil over medium heat. Stir in flour and cook until bubbly (3-5 minutes). Stir in remaining chili sauce, whipping cream and cumin. Cook for 5 minutes or until thick. Pour 1 cup of sauce over the bottom of a 13 x 9 inch pan. Use 2 tortillas, overlapping slightly for each enchilada. Fill each enchilada with 2-3 tablespoons meat filling and then roll into long cylinder. Place in baking pan. Repeat for remaining tortillas and meat mixture. Spoon remaining sauce over all. Bake covered for 40 minutes. Uncover and sprinkle with remaining cheese and bake 5 minutes longer or until cheese is melted.
Combine all ingredients in slow cooker. Simmer for three or more hours. Serve with grated cheese, tortilla chips, extra fresh cilantro and diced onions, shredded cabbage or diced radishes.
Soak cod overnight; drain. Boil in fresh water; drain; do this 4 times. After last drain, chop up fish, add water and cook until fish is tender. Blend flour in canned milk. Add to fish and cook until thickened. Add butter and salt and pepper to taste.
In a large skillet, cook beef and sausage over medium heat until no longer pink. In crock pot, combine the tomatoes, tomato sauce, onion, red pepper, water, celery, broth, chili powder, Italian seasoning, sugar, garlic and salt. Drain beef mixture and add to the crock pot. Cover and cook on low for 6 hours or until vegetables are tender. Add the beans, mushrooms, and parsley. Cover and cook on high for 30 minutes or until vegetables are tender. Serve with cheese if desired.
Using your hands, remove the skin and bones from the sardines - simply hold the fish under a gently running tap and rub the skins off with your thumb. Gently open the fish and remove any bones. Flake the flesh and leave on one side Finely dice the red onion. Blanch the tomatoes in boiling water for about 30 seconds, before plunging them into cold water. Remove their skins and seeds and finely dice the flesh. Toss the tomatoes and onion with the lemon juice, olive oil, cumin seeds and parsley. Season with salt and pepper. To serve, rub the toasted bread with olive oil and garlic, and heap the sardines onto the bread. Scatter over the tomato mixture and garnish with the Feta cheese.
Preheat oven to 350 degrees F. Mix cake mix, water, oil, eggs, and orange extract until well blended. Pour into greased and floured tube pan or bundt pan. Bake for 40 minutes or until done. Cool for 10 minutes on wire rack. Turn cake onto platter and allow to cool completely. When cool, frost with ready to spread frosting. Optional glaze. Heat whipping cream in 1 qt. saucepan over medium heat until hot (do not boil). Remove from heat. Stir in chocolate chips and stir until melted and smooth. Drizzle over top of cake slowly, allowing to drizzle down the edges. If the optional glaze is used, refrigerate for 1 hour before serving, to allow the chocolate to harden. Keep refrigerated.
In a large saucepan, heat the beans, chipotles, cumin and salt and pepper over medium heat, stirring occasionally, until simmering. Stir in the green onions and continue to simmer 2 minutes. To assemble, spoon about 1/2 cup bean mixture on center of each tortilla. Top with equal amounts of the cheese, lettuce, and cilantro. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Serve with the salsa and guacamole.
Mix together first 5 ingredients. Set aside. Mix 1 cup sugar with oil in large bowl. Stir in eggs and vanilla, then apples and nuts, if using. Stir in dry flour ingredients. Pour into greased loaf pan. Bake at 325 F for 50 to 60 minutes. After bread has baked for 20 minutes, remove from oven and sprinkle with 1 teaspoon sugar. Return to oven and finish baking. Do not undercook. Requires frequent toothpick testing at the end. Many variables seem to affect final doneness. Let cool in pan. Note: I made 2 mini loaves and baked them for 45 minutes.
1. Put the apple into a bowl and microwave on high for 1 minute. Mix in sauce and microwave for another minute. 2. Crumble digestives on top and sprinkle cinammon. 3. Enjoy. Perhaps with some ice-cream.
Heat oven to 450°. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes. Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover. Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.
Wash the rice well and cook until tender in a rice cooker or by the absorption method. While the rice is cooking, heat 3 tablespoons oil in a medium-sized pan or skillet, and when hot add the chillies, chana dal, urad dal and mustard seeds. Stir and fry until the chillies darken and the dals turn golden brown. Add the curry leaves, salt, asafetida and coconut, and stir and fry for a minute or two before reducing heat. Gently cook the coconut mixture until the coconut turns a toasted reddish-brown and becomes quite crisp. It burns easily, so don't take your eyes off it for a second, and keep the coconut moving by stirring and tossing constantly. As soon as the coconut is the right colour and texture, turn off the heat. If the rice is not ready, transfer the coconut mixture to a bowl, so that it doesn't continue browning in the hot pan. Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.
Preheat oven to 350°F. Grease an oblong 9x13-inch cake pan and set aside. In a mixing bowl, stir together the cake mix, oats, pecans, cinnamon and butter until crumbly (as you would for making streusel). Mix in the apples and spread into the cake pan. Bake for 45-50 minutes or until the top is golden brown. The color is more important than the cooking time since ovens can vary slightly and the baking times are an estimate. Warm caramel in a Pyrex cup in the microwave 10 seconds or until hot. Drizzle over crisp. Serve crisp warm with sugar-free ice cream.
1. Preheat a large skillet to medium heat for a few minutes. Add the bacon and cook until brown and crispy. Add the garlic, chorizo and cook for a few minutes. 2. Turn the heat up slightly, move the chorizo mixture to the outer edges of skillet and add the beef to the center of pan. Cook until nicely browned and seared in some spots. You may need to add a touch of oil to help the meat brown. 3. Add the onions, potatoes, chipotle, and tomatoes. Season lightly with salt and pepper. Add the beer and beef broth, stir well to mix. When it comes to a boil, reduce heat slightly and add the Worcestershire sauce, cumin, oregano, pepper, and salt (if needed). Cover and cook until the liquid is reduced and becomes thicker. Add in the cilantro during the last 10 minutes of cooking. 4. NOTE: Serve with corn tortilla, Pico de Gallo, and garnish with cilantro. Serve with a side of Mexican red rice or refried beans.
In a large bowl, combine the butter, marshmallow cream, salt and vanilla. Using an electric mixer, beat on high until well mixed. Beat in the cocoa powder on low speed just until incorporated. Add the powdered sugar and mix on low just until incorporated, scraping the sides of bowl as needed. If frosting is too thick you can add in milk or cream a teaspoon at a time until desired consistency. Frosting can be refrigerated, but bring to room temperature for about 10-15 minutes before using.
In a large bowl, combine beef, soup mix and Worcestershire sauce. Mix just until blended dont overwork the meat. Shape into eight patties. Grill over medium coals to desired doneness or until no longer pink in the center and a minimum temperature of 160 degrees, brushing frequently with barbecue sauce. Top with cheese; continue grilling until cheese is melted. For each serving; fill bun with lettuce, pickle slices, tomato and hamburger patty.
Heat the stock, champagne, truffle juice, leek, celery, carrot, garlic and thyme in an oven-safe 4-quart saucepan over medium-high heat. Add the hen to the saucepan and heat to a boil. Place the saucepan in the oven. Bake at 350°F for 45 minutes or until the hen is cooked through. Remove the hen from the saucepan and keep warm. Place the stock mixture into a blender or food processor. Cover and blend until the mixture is smooth. Pour the stock mixture through a sieve into the saucepan. Cook over medium-high heat until the mixture is reduced slightly. Stir the artichokes, potatoes, green onions, roasted garlic and butter in the saucepan and cook until the mixture is hot and bubbling. Cut the hen in half lengthwise. Place each half into a deep bowl. Spoon the vegetables and sauce over the hen halves.
In large skillet, melt margarine, add beef and sprinkle with garlic powder. Saute until browned. Remove meat from skillet. Saute onion and green pepper 2 minutes. Return meat along with tomatoes and bouillon cube. Simmer 20 minutes. Blend together cornstarch, water, soy sauce, sugar and salt. Add to skillet mixture and cook, stirring, until thickened. Meanwhile, cook noodles and drain. Mix noodles into skillet with meat mixture. Sprinkle cheese on top and allow to melt.
Heat oven to 400 degrees Fahrenheit. Place margarine in a 13 x 9-inch baking dish; melt in oven. In plastic bag, combine potato flakes, garlic salt, seasoned pepper, and seasoning salt. Add chicken one at a time and shake in the plastic bag. Place chicken skin-side down in melted margarine. Bake 30 minutes, uncovered, turn chicken. Bake 30 minutes more.
Fill a 12 quart pot 2/3 full with water. Add all ingredients except bar-b-que sauce. Bring to a boil over high heat. As soon as water begins to boil, lower heat to simmer and simmer for 45-60 minutes, stirring occasionally. Drain off liquid. Place ribs in a baking pan. Pour bar-b-que sauce over ribs. Cover with foil and bake in a 350 degree oven for about 30-45 minutes. Option: Instead of baking in oven, put ribs on the grill and baste with sauce.
Mix all ingredients gently in a large bowl until well combined. Roll meatballs 1 1/2- 1 3/4" in diameter. Heat about 1/4" of oil over medium heat in a large frying pan. Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear. Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce. Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.
Place toast in a blender or food processor and blend until finely crumbed. Combine all ingredients in a large bowl and chill for at least three hours or overnight. Form into balls and place on a greased cookie sheet. Balls can be covered and refrigerated at this point for up to twelve hours. Bake at 400 degrees for 12-15 minutes, or until golden brown.
Combine liqueurs, coffee and cream. Partially fill a wine glass with crushed ice, and pour mixture over ice. Serve.
Heat oven to 375 degrees. Brown ground beef with onion until no longer pink. Drain. In a large bowl combine ground beef,oregano,pizza sauce and cheese along with any other meats or vegetables you wish to add. Mix well. Spoon 2 heaping Tablespoons of mixture on each bun half and place on cookie sheet. Bake for 15 minutes or until cheese is melted. Let set for a few minutes before serving.
Combine ingredients in a large container. Let marinate for 30 minutes to an hour. Preheat oven to 350°F. Pour the entire contents into a large baking dish, and bake for 25 minutes. Turn at least once.
Preheat oven to 375 degrees. Lightly grease cookie sheets. In a large bowl combine granulated sugar, brown sugar, 1 cup butter, buttermilk and eggs, 2 teaspoons root beer extract and vanilla. Beat at medium speed until well blended. Add flour baking soda and salt. Beat on low speed until dough forms. Drop by heaping teaspoonful 2 inches apart on cookie sheet. Bake 10-12 minutes or until set. Cool completely. In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth. Spread frosting on evenly over cookies. Let dry completely before storing in container. Makes 5 dozen cookies.
Cut potatoes into halves and boil until almost done (don't want them to fall apart). Drain potatoes. Put potatoes into medium size bowl. While they are still warm, add salt and pepper and the granulated garlic and onion (however much you prefer for taste) and lemon juice and toss potatoes. Set aside. Cut hard boiled eggs in half and take the yoke out and set aside in a small bowl. Cut the whites in little chunks and add to bowl with the potatoes. Cut pickles into pieces (as small or big as you prefer) and add to potatoes. Use fork and smoosh the yokes until you have gotten most of the lumps out. Add the mayo, mustard, some more granulated garlic and onion (easy on both of these as to not overpower the end flavor), pickle juice and pepper. Mix all together in small bowl. Add yoke/mayo mixture to potatoes. Mix well. Add the cooked and crumbled bacon and toss lightly. Cover and chill (or eat right away if you cant wait like I did!) :-). It's also very good with the pre-cubed pre-cooked grilled chicken pieces you can buy at the store. The best way to serve this potato salad is chilled but I took a taste and couldn't wait to eat it and it was still very good right after it was made! I hope you enjoy! Please let me know if you like it!
Combine all ingredients except salt and pepper in slow cooker. Cover and cook on high 4-6 hours. Season to taste with salt and pepper.
Base: Melt butter with chocolate and remove from heat. Stir in sugar and egg. Add crumbs, coconut and orange rind; mix well. Press into 9" square pan. Chill. Cranberry Layer: Combine cranberry sauce and liqueur. Spread evenly over base. Custard Layer: Combine all ingredients and beat until smooth. Spread over base. Chill. Chocolate Layer: Melt chocolate and butter over low heat or in microwave on med. power for 2 minutes, stir until melted. Spread evenly over filling. Chill. Let stand at room temperature for fifteen minutes before cutting into bars. To store: Store in refrigerator for up to 2 weeks before cutting. To freeze: For longer storage, freeze bars before topping with chocolate and cutting. Thaw and spread with melted chocolate.
In a medium bowl, combine all ingredients. Serve immediately with eggs, quesadillas (or other dish), OR cover & refrigerate up to 3 days.
Preheat oven to 350. Cut the meat into slices across the grain. In a hot skillet, brown them quickly on both sides using only half the butter or oil. Remove to a plate. Lower the heat and cook the onions slowly in the rest of the butter until they are soft and golden. If they become browned, they'll be a completely different taste than when they're golden. Peel and slice the potatoes as thinly as possible. In a 1 quart casserole dish, layer the potatoes with the browned meat and onions, sprinkling each meat layer with a litle of the salt, pepper and allspice. I started with a layer of potatoes, meat, onions, spice. Repeated two more times for a total of three layers, but make the last layer one of potatoes. Rinse the skillet with the beer and the broth. Pour into the casserole. Add the bay leaf. Cover tightly, but no need for foil under the lid. Bake for 2 hours, or until the meat is tender and potatoes are soft. Sprinkle with parsley and serve. Traditionally served with pickled beets.
Preheat grill to medium high or preheat broiler. Brush oil on all vegies and meat, and season with salt, pepper and creole seasoning. Use 4 metal skewers. For each skewer use, 2 tomatoes, 2 pieces green peppers, 2 pieces of onion, 3 pieces of chicken, 3 pieces of andouille sausage. Thread the pieces randomly. For the sauce: In a saucepan combine the stock and mustard. Bring to a boil, reduce heat and gently boil for 2 minutes or until reduced to 1/2 cup. While sauce is reducing, place the skewers on the grill. Cook for about 5 minutes on one side and then turn them over and cook for about another 5 minutes or until chicken is no longer pink inside. When the sauce is reduced to 1/2 cup, add the cream. Bring to a gentle boil, and reduce for another 2 minutes. Now whisk in the butter. Season to taste with salt and pepper and remove from the heat. Place kabobs on a serving platter and drizzle with the sauce.
Chop or tear lettuce into bite size pieces. Cut onion into half circle pieces. Add cranberries and walnuts and oranges if using. Toss salad with dressing. Plate and sprinkle with bleu cheese. Garnish with any remaining nuts, berries, or an orange slice.
Place all the Remoulade Sauce ingredients in a bowl and mix to combine well. Taste and adjust seasoning to your likings. Add the shrimp and stir to coat. Chill for 2 hour for flavors to meld. Plate over greens, stuff into half an avocado,(my Favorite) or into a Baguette. Enjoy! FYI: If you don`t enjoy a chunky salad like sauce by all means blend it for a smooth dressing.
Heat oven to 350 deg F. Spray a suitable and not too shallow oven dish with nonstick spray, and prepare the chicken pieces: remove extra fat and loose flaps of skin. Drain contents of the tins in a sieve -- as well as possible. Hold artichoke hearts upside down and squeeze gently to get rid of more liquid. Leave to drain. In a bowl, mix the mayonnaise, mustard, garlic, lemon juice and Tabasco. Pack the chicken pieces snugly, skin side up, in the oven dish. Season lightly with a seasoned salt of your taste. Sprinkle over the mushroom pieces or sliced fried mushrooms. Chop the artichokes, each into 3 or 4 pieces, and add. Lift up chicken pieces and tuck some of the vegetable bits underneath and between them. Cut the camembert or brie into small chunks and tuck in all over the chicken. Ladle over the mayonnaise mixture, then use the back of a spoon to spread it over the chicken pieces. Cover the dish with a large piece of aluminium foil, tented so as not to rest on the sauce, and tucked in lightly around the edges. Bake for an hour in the preheated oven. Take foil off for last 10 minutes so top can colour. The mushrooms and artichokes might shed a little liquid, but no matter, it adds to make extra sauce to go over the rice. Grind over plenty of fresh black peppercorns. Serve with rice, steamed broccoli and a salad.
Heat oven to 350 degrees. Rub shallots (in their skins) and whole garlic heads with oil; place on baking sheet. Bake 30 minutes. Remove shallots and continue to roast garlic until very soft, 20-25 minutes longer. Let cool. Squeeze garlic and shallots from skins and mince. Meanwhile, boil potatoes in large pot of lightly salted water until tender, 15-20 minutes. Drain potatoes well and return to pot. Add shallots and garlic, sour cream, butter, and salt and pepper to taste and mash with potato masher. Transfer to serving dish and serve hot.
Preheat the oven to 350°F. Cut the squash in half lengthways and discard the seeds and fibres from the centre. Score the flesh with a sharp knife andplace in a shallow baking tray, flesh side up. Brush the flesh with olive oil and season with pepper. Roast for 40 minutes or until the flesh is tender. Ten minutes before the end of cooking time, make the stuffing. Heat the butter in a pan and fry the mushrooms and leeks for 5 minutes more, stirring often. Remove the pan from the heat and stir in the ham, half the cheese and the rice vinegar. Remove the squash from the oven and carefully spoon out the flesh, leaving a thin border to support thr skins. Mash the flesh and add to the stuffing along with the parsley. Return the skins to the baking tray and divide the stuffing between each one, pressing down lightly and piling up as necessary. Sprinkle with the remaining cheese, return to the oven and bake until the cheese melts and the filling is piping hot. Scatter with chives and serve immediately.
In a large bowl, stir together flour, sugar, baking soda and salt. Add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer); batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice), but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs). Pour into a greased 9 inch x 13 inch pan. Bake at 350°F for about 30 minutes or until toothpick inserted near center comes out clean. This cake is best with Fruit Cocktail Cake Icing #7062.
Boil water in a pot. Add a little salt. Boil the carrots, beans and cauliflower in it for 10 minutes. Drain. Keep aside. Boil vermicelli in 5 cups of water with salt to taste and 2 tbsps. of oil till slightly underdone. Drain. Refresh under cold water. Keep aside. Heat the rest of the oil. Add mustard seeds and curry leaves. Once the mustard seeds stop spluttering, add black urad dal, chopped ginger and onion. Saute until the onion turns light brown. Add green chillies. Add the cooked peas, carrots, beans, cauliflower, capsicum and salt. Saute for 5 minutes. Add the cooked vermicelli. Stir gently. Cook for 5 minutes. Remove from heat. Squeeze lemon juice over it. Serve hot for breakfast!