HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350*. Grease a 9x13 inch pan. Combine and set aside brown sugar, nuts, and cinnamon. In a large bowl, combine flour, sugar, baking powder, salt, pudding, water, cooking oil, vanilla and eggs. Beat 2 minutes at medium speed. Pour 1/3 of batter in prepared pan. Sprinkle with 1/3 of brown sugar mixture. Pour remaining batter over brown sugar and sprinkle with remaining brown sugar mix. Bake at 350* for 45 minutes or when top springs back when touched lightly in center.
Brown the meat and onions in the oil. Add the tomato sauce, beer, beef stock, chilies, cumin, garlic, black pepper, and 2 Tbsp chili powder.	Simmer the chili over a low heat for 2 hours until the meat is tender. To thicken, make a thin paste of the masa and water. Quickly stir this into the chili - if done too slowly, it will lump. Add the remaining chili powder and paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.
Combine the vinegar ingredients in and a sauce pan and heat slowly till the sugar has dissolved, stirring constantly. Remove from heat.
Preheat oven to 325°F. Rub lamb with mixture of spices and dredge with flour. Place in a baking pan, surround with onions and garlic and bake 25 minutes per pound, or internal internal temperature reaches 170F on a meat thermometer inserted into the thickest part of the meat. Mix the sauce ingredients together and baste every 15 minutes.
Cream butter, and sugars together. Blend in milk and vanilla. Add flour and salt and mix well. Stir in chocolate chips.
Grill or broil the steaks to your liking. Melt butter in saucepan and cook onion until soft. Add sherry and boil to reduce slightly. Add cream and boil for 1 minute. Stir in the Stilton cheese and chives. Serve steaks with sauce, baby red potatoes and fresh or frozen green beans.
Cut cabbage into quarters. Peel, boil for 3 minutes, and drain. Brown turkey with onion and drain. Mix with garlic powder, oregano, and basil. Put 1/3 of cabbage leaves into bottom of crockpot. Cover with 1/3 of meat mixture, 1/3 of rice, 1/3 of spaghetti sauce, and 1/2 cup of cheese. Repeat layers two more times. Cook on low for 6-7 hours.
Wash, then hull strawberries. Don't use strawberries that are "bad" -- overripe, underripe, moldy, squashed, resemble Richard Nixon -- if there's a white crown on a strawberry, don't use it. Set aside 6-8 strawberries, and roughly chop the rest of them. Irregular shapes are good. Take the 6-8 strawberries that were set aside, chop 'em too, then mash them with a fork so you've got a rough strawberry puree. Mix the chopped strawberries and the mashed strawberries in a bowl, trying to coat the whole pieces as much as possible. Add the honey, then the Grand Marnier, to the bowl. Stir gently until it's all coated. Refrigerate at least two hours, then serve over whatever pleases you. Note: If you don't want to use liqueur, you can substitute lemon juice and a teaspoon or two of lemon zest.
Preheat grill. Cut romaine in half lengthwise. Combine dressing and garlic, brush cut sides with 1/4 cup dressing mixture. Sprinkle pepper over lettuce. Grill lettuce, cut sides down, over medium heat 5 minutes or until lettuce is lightly charred. Drizzle remaining 1/4 cup dressing mixture evenly over grilled lettuce; top with Parmesan cheese.
Combine cheeses, honey, 1/2 teaspoon lemon juice, and nutmeg, stirring well. Stir in walnuts. Chill 1 hour. Sprinkle cut sides of apricots evenly with 1 tablespoon lemon juice. Spoon about 1 teaspoon cheese mixture into each apricot half; chill 1 hour. Garnish with chopped mint, if desired.
Toast french toast slices according to package directions (you may also use your own leftover slices of French toast). Let cool, then set onto 4 serving plates. Scoop out 4 ovals of ice cream using an ice cream spade or a large serving spoon (to achieve a flatter, more oval shape) and set them on top of each piece of toast. Use the back of a spoon to press a hollow into the center of each scoop of ice cream. Set a peach half into each hollow, rounded sides up -- to look like the yolks of fried eggs. Pour the syrup (either the reserved syrup from the fruit or maple syrup) into a small pitcher and serve on the side as "syrup" and garnish each portion with cinnamon sugar. If you really want to be sneaky, put some cinnamon in a clean pepper shaker and sugar in the salt shaker.
Heat oil over med-high heat until it shimmers, then add meat. Brown well on all sides, about 10 minutes. Sprinkle with pepper. Turn heat to low and pour off most of the fat; save a couple tablespoons of the fat tho. Add garlic and chiles. Cook, stirring, for about 30 seconds. Add coconut milk and nampla. Raise heat; bring to a boil, then turn heat to low again. Partially cover pan. Adjust heat so that it simmers steadily. Cook for at least one hour, stirring every 15 minutes. Do not let the bottom burn. If it becomes too thick, add water of about 1/2 cup or so at a time. Cook until meat is very tender.
Saute onions, carrot and garlic in the oil. Add water, cumin, pepper and the lentils. Bring to a simmer. Cook until lentils are tender; about 20 minutes. Add kale, parsley, salt and lemon juice and cook for 10 minutes longer until kale is wilted.
Sift together dry ingredients in a bowl. Blend in margarine/butter with fingertips until mixture attains crumbled consistency. Beat together egg and milk and mix with flour mixture until soft (but not stiff)dough - add more milk as necessary to achieve right consistency. Preheat oven to 120C (220F). Heat water and 25ml butter in 4 litre (4-quart) pot to boiling and drop spoonsful of dough mixture into boiling water/butter. Place lid on pot and boil for 15 minutes - do NOT lift lid to peek! Remove dumplings with slotted spoon and place in ovenproof dish or bowl (preferably glass) with lid. Liberally sprinkle with cinnamon sugar. Add remaining cinnamon sugar to water in pot and bring to boil. Pour cinnamon syrup over dumplings, replace lid and place in preheated oven until serving - at least 30min.
To Make the Dough: In a food processor, process butter, egg yolks and sour cream or cream. Add the flour, dry yeast and sugar. Process until dough is light and does not stick to the sides of the processor. If the dough is too moist, add a bit more flour, if too dry, add a bit of milk. Cover and put in the fridge overnight. Take the dough out of the fridge about 1-2 hours before you bake it, so the dough can soften a little. Preheat oven to 200 degrees celsius and greas a rectangular baking dish. Cut the dough in two, and roll out to the size of your baking dish and place one part inches. Sprinkle with walnuts. Grate the apples and squeeze all the juice out. Put apples on top of walnuts. Sprinkle with caster sugar and cinnamon. Put the other half of the dough on top. Brush with a beaten egg and prick with a fork in a few places to allow steam to escape. Bake for around 35-40 minutes. Cool in baking dish. Great served with cream!
Combine first 8 ingredients in a small bowl. Combine cabbage and carrot in a large bowl. Add the desired amount of dressing, tossing well to coat. Chill up to 2 hours or serve immediately.
Preheat oven to 400F. Cut bread lengthwise into 1/2" thich slices, then lay slices flat and cut into 1/2" wide lengths about 7" to 8" long. Lay on baking sheet lined with foil and brush the breas with butter. Mix all the other ingredients in a small bowl. Sprinkle carefully onto bread sticks and press slightly. Bake 7-8 minutes then turn over and bake for 4-5 minutes more.
Put cream cheese out for at least 1/2 hour to soften. Toast the muffins. Combine cheese, ginger and zest. Thin out with juice. Add just drops at a time until it reaches a texture you like. Add some sugar as desired. Spread on muffins. Make sandwich. If you like a thicker coat of cream cheese, increase the amount you make.
Slice and cook the onions in fry pan, using butter. Set aside, and keep warm. Combine the flour, pepper and salt, mix well. Coat the liver thoroughly in the flour mixture. Cook in butter over medium heat, turning once - depending on thickness, about 5 minutes per piece. I always keep them warm in the oven, set on it's lowest heat, until all the liver is cooked. When all done, reheat the onions in remaining butter. Serve the onions on top of the liver.
In a nonstick skillet brown the sausage (apprx 8 minutes). Then remove onto a plate. Then put in chicken and cook for 5 minutes, turning once. Put on plate with sausage. Heat oil in the skillet and add the garlic and rosemary and saute for 1 minute. Then add potatoes and water and cover and cook for 15 minutes. Then push potatoes over to the side of skillet and add back in the chicken and sausage. Add in the salt, pepper, wine, vinegar, and red peppers. Cover and cook an additional 35 minutes, when chicken registers 170*. Take chicken and sausage back out onto plate, and cover. Cover skillet back up and cook potatoes, until they are tender (apprx 8 minutes). Pour over chicken.
Place all of your ingredients in a crock pot, except for the bread and the boiled eggs, and stir together. Turn to low and let cook for 5-6 hours. Shred the chicken on a cutting board, meanwhile, toast the bread. Layer one egg worth on slices on one piece on bread, layer the other eggs on the other bread pieces. Top with the desired amount of chicken and the other slices of bread. This chicken can also be served over rice for an Asian twist.
Equipment Needed:. two 8- or 9-inch round cake pans sifter electric mixer with 2 large bowls rubber spatula 9-inch cardboard round Cake Recipe:. Position the rack in the center of the oven and preheat the oven to 350 degrees. Butter or coat with vegetable spray two 8- or 9-inch round cake pans. Dust with flour, tapping out any excess flour. Set aside. Sift together 1 cup of the sugar, the flour, cocoa, baking powder, baking soda and salt. Set aside. In the large bowl of an electric mixer fitted with a paddle or beaters, beat the egg yolks at high speed. Turn the speed to low and slowly pour in the oil, water and vanilla. Gradually add the sifted ingredients and, when almost incorporated, turn the speed to medium and beat until well-combined. Remove the bowl from the mixer. In another clean large bowl, with a whip or clean beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise the speed as the peaks begin to form. Gradually pour in the remaining 1/2 cup of sugar and whip until the whites are shiny and firm, but not stiff. With a rubber spatula, fold one-fourth of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated. Scrape into the prepared pans and bake until the edges of the cake pull away from the pan and a tester gently inserted into the middle of the cake comes out clean, about 30 minutes. Don't Overbake! Cool on a rack. To remove, run a sharp knife around the inside of each pan to loosen the cake. Invert onto a rack to cool completely. Place a 9-inch cardboard round on the cake and invert the cake onto it. Note:. There are many ways to serve this cake. You can dust rounds with sifted confectioners' sugar, cut them into slices and serve them with Drambouie-flavored Creme Anglaise spooned under or over each slice. Or you can build a layer cake using the two layers, or cut each in half horizontally and frost them with the frosting of your choice.
Combine the ham, bread crumbs, eggs and milk in a bowl. Form into small balls and place in a shallow baking dish. Mix the vinegar, water, brown sugar and mustard in a separate bowl. Pour the mixture over the ham tballs. Bake at 350 degrees for 25 minutes or until brown.
Preheat oven to 350°F. Cover the chicken evenly with 1 tablespoon of oil, parsley, oregano, dill, sage, onion powder, garlic powder, salt and pepper. Heat the remaining tablespoon of oil over medium-high heat in a large pan. Brown the chicken, skin side down first, about 3 minutes per side. Transfer the chicken to a baking dish. Once you remove the chicken, add the wine, lemon juice and Dijon mustard to the pan. Stir for a minute to get all of the bits off the bottom of the pan. Pour evenly over the chicken. Bake the chicken, covered, for 45 minutes.
Preheat oven to 350 degrees. Place chicken breasts in casserole dish or lasagna pan. In a large bowl, lightly mix together the drained spinach, egg and onion. Cover the chicken with the spinach mixture, then sprinkle with all the cheese. Pour soup mixture over the top. Cover completely with dry stuffing mix and pepper. Drizzle with olive oil. Cook uncovered for about an hour.
Place coleslaw mix in a large bowl. In a medium bowl combine all other ingredients. Beat until smooth. Pour dressing over coleslaw and mix well. Refrigerate at least 2 hours. If desired add fresh green pepper and onions.
Peel and chop apples. In saucepan, add all ingredients except Brie. Simmer and stir occasionally over medium heat until thickened and fruit is tender. Cool. Slice Brie through center, making two round disks. Spread the cooled filling between the layers. Bake at 350°F for 10 minutes. Remove and let set for 5 minutes. Drizzle with Chambord and serve with good quality crackers or crostinis.
In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, dressing mix and vegetable oil. Place pretzels in a large, sealable plastic bag (or I use a large bowl with a fitted lid). Pour mixture into bag. Shake well. Allow pretzels to marinate in mixture 2 hours before serving. Shake occasionally to maintain coating. (If you want, you can spread pretzels on a cookie sheet and bake them at 250 degrees for 20-30 minutes.).
Blend banana and avocado until smooth and fluffy. Chill til ready to serve, at which time top with pistacios as a garnish.
Grease a 9 inch spring form pan. Crust: Melt butter and combine with crushed cookies. Press into prepared pan. Set aside. Filling: Combine milk or cream and marshmallows in a saucepot over low heat, and melt. Stirring all the while. Remove and cool. Beat cream cheese and lemon juice in a large bowl. Blend in the cooled marshmallow/ cream mixture until smooth. Fold in the whipped whipping cream. Spoon into crust. Chill 3 hours or until set. Melt chocolate if desired and drizzle over the top of cake in a pretty pattern. Serve. If desired you may fold in along with the whipping cream, some fresh cut strawberries, or fresh raspberries... or fresh diced peaches, or pineapple...the choice is yours. Then spoon into the shell and chill until set. Serve.
Sift flour, soda, salt & sugar together. Add brown sugar, oats and shortening. Mix together with pastry blender until in fine crumbs. Add eggs, milk and vanilla. Use your imagination. I add 1 cup chopped walnuts, 3/4 cup coconut and sometimes raisins for my hubby. You could add M & M's, chocolate chips or whatever. Drop unto greased cookie sheet. Bake at 375 degrees for 15-18 minutes.
Preheat oven to 350*F. Grease and flour 12 muffin cups, or line with paper wrappers; set aside. In a small bowl, whisk together the flour, baking powder, baking soda, spices, and salt; set aside. In a large bowl, using an electric mixer on high speed, beat together the butter and both sugars until well blended. Reduce mixer speed to medium; beat in the eggs, one at a time, then the vanilla. Reduce mixer speed to low; beat in the flour mixture alternately with the buttermilk, mixing just until combined. Spoon batter into the prepared muffin tins; bake for 20-25 minutes, until the tops are golden and spring back when lightly pressed with a fingertip. Cool 15 minutes in the tins; invert onto wire racks and cool completely before frosting.
In a bowl, stir together the ketchup, mustard powder, garlic powder, pepper, Worcestershire sauce and pineapple (optional). Cover and refrigerate for at least 1 hour to blend the flavors before serving. Store leftovers in refrigerator.
Combine all but the crushed red pepper flakes in a small saucepan. Simmer about 20 minutes, until liquid reduces to a light syrup. Stir in the red pepper flakes. Keep refrigerated in a jar. Shake before use. Keeps indefinately.
Quarter tomatoes; remove stem ends. Add peppers, seeded and cut into chunks, and onions, peeled and quartered. Mix. Put vegetables into blender, filling 3/4 full. Blend at high speed for about 10 seconds; or until vegetables are pureed. Repeat as necessary; pour all into a large kettle. Add rest of ingredients; stir to blend thoroughly. Bring to boil over medium heat; lower heat and simmer, uncovered until volume is reduced by half. (My half recipe took about an hour ro reduce.) Pour into hot jars. Adjust lids. Process in boiling water bath for 10 minutes at 212 degrees. Remove jars and complete seals.
Set oven to 350 degrees. Grease a shallow baking dish (about 1-1/2-quart size). Place the cranberries and brown sugar in the baking dish; toss gently to combine. Cover and bake for 1 hour, stirring the mixture after about 30 minutes of baking time. After 1 hour baking remove from oven and stir in lemon juice, marmalade and chopped walunuts (if using). Return to oven and bake uncovered for another 15 minutes. Cool to room temperature. Store any leftover conserve covered in the fridge.
Fill punch bowl or beverage server with ice. Pour beers over ice. Stir in lemonade concentrate and vodka after beer stops foaming. Garnish with lemon wheel slices, if desired.
Lay out 4 sets of double foil approx 12x2-inches or a bit larger. Distribute the sausage and veggies evenly between the 4 squares. Season to taste and dot with the margarine. Start to raise the foil around the filling and add 1/4 cup of water to each pkg Bring the foil up and around the contents making sure the top and edges are sealed BBQ on low for approx 1/2 hour.
Butter a 13x9-inch baking dish; spread out bread in dish. In large bowl, whisk together sugars, cocoa powder, cinnamon and salt. Whisk in eggs, one at a time, until combined well. Whisk in extract. Place chocolate in a medium heatproof bowl. In a medium saucepan, bring milk and heavy cream just to a boil. Pour over chocolate and stir until completely melted. Whisking constantly, slowly pour chocolate mixture into egg mixture; whisk in bourbon. Evenly pour over bread. Refrigerate, stirring occasionally, at least 1 hour or overnight. Heat oven to 325 degrees. Bake pudding until just set and a knife inserted in center comes out clean, about 1 hour. Serve warm or chilled with whipped cream, if using.
In a medium skillet, over medium-high, heat oil and add mushrooms; cook until golden brown (5 minutes). Stir in vinegar, salt and red pepper flakes; season with pepper; cook one minute more. Transfer to a serving bowl. SERVING SUGGESTIONS: Serve alongside your favorite steak OR add to a spinach salad for a VERY different spin on it!
Heat olive oil in a nonstick pan and slice seitan into 1/4 inch slices. Warm pizza sauce in a small saucepan or microwave while the pan is heating. Add seitan slices to the pan, saute 2-3 minutes on each side or until browning. Remove seitan to plates and evenly top with warm pizza sauce and fresh mozzarella.
To remove some of the salt from the mackerel, soak in water overnight or boil in hot water for 30 minutes. (A combination of this can be done if the mackerel is still salty.) Drain water from the mackerel and cut into small pieces. Combine milk and water in a frying pan and boil until it looks oily. Add the mackerel and cover the pot. Cook for 10-12 minutes on medium heat. Add and stir the onion, garlic, scallion, tomatoes, scotch bonnet pepper, thyme and vinegar. Add salt and pepper to taste Lower the heat and simmer for 10 minutes. Serve with green bananas, yam, roast breafruit and dumplings, if available.
Mix tog shells and shrimp. Mix tog next 4 ingredients and add to shell mixiture. Chill for at least 3 hours and then serve. (cooking time is the chilling time).
In a large skillet melt butter over medium heat. Add garlic, saute 1 minute. Stir in 3/4 cup cream. Stirring constantly, cook over medium heat 2-3 minutes. Add Fettuccine to skillet. Stir in remaining 1/2 cup cream, cheese, pepper and parsley; cook, stirring, 1 minute. If desired, serve with additional cheese and pepper. I like to throw in some cooked shrimp at the end.
Place a few peach slices aside for garnish. Put remaining peaches in a blender or food processor. Add the honey and juices. Cover and process until smooth. Pour into four freezer-proof dishes and freeze. Remove from the freezer 5 minutes before serving. Garnish with the reserved peaches. Enjoy! Yield: 4 servings.
Thaw and drain spinach; press between layers of paper towels. Drain and chop artichoke hearts. Combine spinach, artichoke hearts, garlic, and next 4 ingredients, stirring well. Spoon into a lightly greased 11 x 7" baking dish; sprinkle with breadcrumbs. Bake at 375 for 25 minutes, and serve with crackers or breadsticks.
Brown chops on both sides in a large skillet, remove and set aside. Melt butter in same large skillet. Thinly slice onion and cook in butter for 15 minutes or until caramelized. Add apple cider to onion and then nestle chops down in the onion and cider. Cook over medium heat for 10 minutes until chops are cooked through and cider reduces by a little more then half.
Cut up the strawberries & place in a bowl. Cut up the apples, bananas & 1 orange & add to the strawberries. Mix the sugar in with the fruit. Next add the yogurt & stir. Squeeze the juice from the last orange into the bowl and stir. Note: The yogurt & juice may separate if it is stored in the refrigerator. Stir before serving.
Butter a large rectangular baking dish. Mix cottage cheese, crackers, eggs, onion, and parsley and put half into dish. Top with layers of grated cheese and peppers, then cover with remaining cottage cheese mixture. Bake uncovered for 1 hour at 350 degrees.
Unroll dough and separate. Make 4 squares. Place on ungreased cookie sheet. Spoon 1/4 cup pie filling in each, seal. Bake at 375 for 10-12 minutes. Mix rest of ingredients. Drizzle over turnovers.
Preheat the oven to 200 degrees F. Preheat a large, heavy skillet over medium heat while you prepare the sesame seeds. Put them on a plate and season them with salt and pepper; add the oil to the skillet. When the oil shimmers, begin to turn the fillets in the seeds, encouraging them to coat the fillets as fully as possible, and add the fillets to the skillet. Brown the fish on one side for a couple of minutes, then turn and brown on the other side, another minute or two. Remove the skillet from the heat and transfer the fish to a plate (don't worry if it's done); put the plate of fish in the oven to keep warm. When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and when it melts, add the ginger. About 30 seconds later, add the soy sauce and 1/4 cup water and stir to blend. return the fillets to the skillet, along with any of their accumulated juices. Turn the heat to medium and cook the fillets for a total of about 4 minutes, turning 3 or 4 times. (If at any time the pan seems to dry out entirely, add 2 or 3 tablespoons water.) At this point, the fish should be done (a thin-bladed knife inserted into its thickest point will meet little resistance.) Serve with the pan juices spooned over the fish.
Cook the quinoa in the chicken broth as you would prepare rice (stovetop, microwave, or rice cooker), mixing in the basil just before serving. Heat oil in a wok and stir fry the chicken till browned, about 5 minutes. Add vegetables; stir fry 2 minutes. Add garlic, salt, pepper; continue to stir fry till peppers are slightly limp. Top the quinoa with the stir fry mixture and serve hot.
Preheat oven to 450 degrees. Line a roasting pan with heavy foil. Generously salt & pepper the tenderloin. Melt 3 tbsp of the jelly in a small pan over low heat and brush over the top of the tenderloin. Roast until thermometer reaches 155 to 160 degrees (about 15-20 min). While pork is cooking, heat remaining jelly and stir in sour cream. Warm slightly, but do not allow to bubble or it will curdle. Slice tenderloin diagonally into 1/2 inch medallions and serve with sauce.