HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Butter a 9x5 inch loaf pan and place in on an insulated baking sheet (can use 2 regular sheets stacked together). Sift together flour, cocoa, baking powder, baking soda, and salt. Cream butter and sugars together. Add eggs, one at a time. Reduce mixer speed to low and mix in bananas. Add dry ingredients in 3 additions, mixing only until ingredients are mixed together. Beat in buttermilk on low speed. Stir in chocolate chips. Scrape batter into pan. Bake for 30 minutes, then cover loosely with a foil tent to prevent from overbrowning. Bake for another 40-45 minutes, or until tests done. Remove and cool for at least 20 minutes before running a knife around the edge of the pan, then turning it out of the pan. Cool to room temperature (make sure bread is right side up while cooling).
Note: If starting with raw chicken, use only breast meat as dark meat will not have time to completly cook. If using chorizo, cook in a side skillet. Rinse frozen shrimp to release any built up ice and set aside in colander. In large 5 qt skillet or saute pan, add olive oil and heat on medium-low. When well heated, add garlic and cook 2-3 minutes. Add chicken, cook 3-4 minutes, stirring frequently. Add onion, red bell pepper and cook until veggies are tender and chicken is no longer pink. Veggies should have cooked down making a thick garlic olive oil sauce. Add rice, stir frequently while toasting rice, about 4-5 minutes. Sprinkle oregano, turmeric (saffron), lemon zest, paprika, crushed red pepper flakes over chicklen mixture and fold in seasoning. Add bayleaf, chicken stock, pre-cooked sausage/pork/ham, stirring until seasoning is well distributed. Add roma tomatoes, folding in lightly. Cover with lid and simmer for 15 minutes on med-low. Taste test for salt & pepper and add if needed. Add green peas & parsley, folding in, recover with lid and simmer 5 minutes. (Add more stock or water if needed, but recipe should be fine). Fold in pre-cooked shrimp, cover, and allow to simmer 5-7 minutes until heated through. Remove bayleaf and throw away. Serve hot directrly from pan or large pasta serving dish.
Cook .1 cup milk, 3 tbls flour and 1/2 cup white sugar -- leave the lid on so no skin forms -- cool and mix together the following -- 1/2 cup margarine, 1/2 cup sugar, 1 cup crisco shortening,pinch of slat and 1 tsp vanilla -- add to first mixture and beat well. you can spread this between the two layers of cake, or cut each layer in half and you would have 3 layers of filling instead of one. to prepare the topping ingredients. melt butter and add cocoa powder and blend.add 1/4 cup boiling water and powdered sugar til thick enough -- pour over cake -- make it thin enough so it will drip over the edges. I have really taken some liberties with this recipe for filling -- I have baked different flavored cakes.and use the filling from this.and made glaze co-ordinate with cake flavor.this is a great all purpose recipe -- many ways to use this idea.
WEARING GLOVES, wash peppers and cut into bite size pieces. Leave seeds in every 6th or 8th pepper depending on how hot you want them. Add peppers and brine together in kettle or glass bowl. DO NOT USE ANYTHING PLASTIC IN THIS MIXTURE - BOWLS OR SPOONS! Stir and let stand over night. Continue to stir whenever you get the opportunity. In each jar add one clove of garlic in bottom of jar and fill each jar with pepper/brine mixture. Add second clove of garlic to the top of jar. Keep refrigerated if not canned!
Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard. Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat. Remove the meat and add onion, peppers, carrots, and potatoes. Saute until the onions are somewhat translucent. Add garlic/salt mixture and continue cooking for about a minute. Add remaining ingridients, including meat. Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours. Remove bay leaves and serve hot over white rice.
Preheat oven to 400. Mix dry ingredients. Cut in shortening until small like peas. Stir in milk until elastic. Drop by spoonfuls onto chicken gravy. Bake 20-25 minutes until biscuits are puffed up and browned.
Preheat oven to 325°. Well grease a baking pan. I double this recipe and use a bundt pan and grease it with shortening since it has a higher melting point. Then flour the pan. Get your buttermilk caramel sauce ingredients ready so the caramel is ready to be poured over the cake after you let it cool for 15 min after baking. If you're doubling the cake recipe to use a larger pan, be sure to double the buttermilk caramel sauce recipe. Into a very large saucepan with high sides add your buttermilk sauce ingredients. The mixture will foam a lot before it becomes caramel and cleaning this off your stove is a pain in the foot! Trust me, I'm speaking from experience. It's easier to clean a gigantic pot than the stove top. Sift together flour, baking soda, and cinnamon in a small bowl. Combine sugar, eggs, oil, vanilla extract, and OJ in a large bowl. Beat until well blended. Stir in flour mixture into the wet mixture and mix well. Fold in walnuts and apples. Spoon into prepared pan. Bake on 325° for 90 min or until the top springs back when pressed. If using more than 2 cups of apples bake longer. Right before you're ready to take the cake out of the oven, put your caramel sauce on to cook on medium-low on the stove. Remove cake and cool in pan for 15 minute. While cake is cooling for the 15 min, turn on your burner under the pot where you already prepared your buttermilk caramel sauce ingredients. Turn the burner on medium low. You're about to be in for a work-out. Continuously stir the ingredients as they melt and foam and come together into a really loose sauce. You don't want this to thicken a great deal. It should NOT resemble caramel like you put on ice cream. It should be more of the consistency of pancake batter. It will take approximately 15 minute See what we did there? The cake cools for 15 min while the caramel cooks! Poor your buttermilk caramel sauce over the cake. Poke some holes in the cake with a meat fork to help the caramel sauce get down into the cake. If you cooked the caramel too long it won't go down into the cake. It will just sit on top of the cake. Then you have to start over! But you can still eat the ruined cake over the sink. The calories don't count that way. Don't worry, we won't tell anyone.
Preheat oven to 425°F Line 2 baking sheets with parchment paper. PASTRY: Heat water, shortening and salt over high heat to a boil; remove from heat. Add flour and stir vigorously. Reduce to medium heat. Cook, stirring briskly for about 1 minute or until mixture comes away from the sides of the pot in a smooth ball; transfer to a mixing bowl. Mix dough on low for 1 minute to cool slightly. Beat in eggs, one at a time, until dough is shiny and smooth. Drop level tablespoons of dough onto prepared sheets. Bake, one sheet at a time, for 25 minutes or until golden and puffed. (do not open oven during baking). Transfer puffs to a wire rack to cool completely 30-40 minutes. CHOCOLATE SAUCE: Blend sweetened condensed milk, chocolate chips and coffee over medium heat; cook stirring until melted and glossy. Cool to room temperature. Reserve. Poke a hole in the bottom of each cream puff or slice in half. Insert nozzle of whipped cream canister or tip of piping bag to fill each puff. Drizzle with chocolate sauce and sprinkle with icing sugar, just before serving. TIP: Reserve any leftover chocolate sauce in the refrigerator for up to one week.
In a large skillet cook and stir chicken and garlic in hot oil over medium-high heat until chicken is browned. Stir in tomatoes, artichokes, olives, seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered for 10 minutes or until chicken is no longer pink. Top with lettuce and cheese. Cook covered for 1-2 minutes more until lettuce starts to wilt. Sprinkle with basil and serve on bread.
Grease both muffin cups and tops of muffin tins around cups. Cream together butter and sugar until light and fluffy. Add eggs one at a time, and beat to combine. Combine dry ingredients and add alternately with milk to butter mixture. Stir in blueberries. Fill muffin cups and sprinkle tops with sugar and nutmeg mixture; bake about 25 minutes at 375 degrees. Cool 30 minutes before removing from tins.
Preheat oven to 180degC. Place your boned chicken skin side down on a work surface. In a bowl combine the crumbs, olives and sour cream. Spread the eggplant slices evenly over the chicken and press the breadcrumb mixture on top. Lay the prosciutto slices over the top, followed by the sundried tomato. Form a log with the fetta and parsley and put it down the centre of the chicken. Roll the chicken to form a big log (basically fold in half), tuck in the ends and secure with wooden skewers. Tie the chicken with string to ensure the shape is even, brush with olive oil and place in a baking tray seam side down. Bake for 1 hour, cool and place in the fridge. Serve sliced on a platter.
Complete all chopping and dicing in advance. Prepare the quinoa: Boil two cups of water. Add the quinoa and bring back to full boil. Turn down and simmer for ten minutes. Place aside until needed later in the process. Prepare the potatoes: Prepare a large pot with water. Boil the potatoes until they are just fork tender but not mushy. Drain and rinse with cold water to stop the cooking. (You may need to reheat them a bit before serving.). In a very large skillet, saute the onions in the olive oil until translucent. Brown the beef, taking care to break it down into very small pieces as it cooks. Add the garlic and tomato paste and cook for another couple of minutes. Add the zucchini and cook for several minutes. Add the mushrooms and red pepper and cook until the vegetables are just slightly tender. Add the sesame oil, soy sauce, beef broth, corn, peas, seasonings, and 1/2 cup of parsley. Cook for a couple of minutes more. Gently toss the potatoes with remaining 2 tablespoons of parsley, salt, and pepper. To serve: Place a small serving of potato on each plate. Mound the conquistador mixture atop the potatoes and serve. Note: The sauce may be thickened with an arrowroot or cornstarch slurry.
Preheat oven to 400 degree F. In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (some of the dough may look dry). Turn out onto a floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick. Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough. Cut into 8 wedges. Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are light browned. Serve warm.
Pre-heat the oven to 180°C, 350°F, Gas 4. First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (nice enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish. Bake in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under the broiler for just a few moments to color the cheese.
Combine mayonnaise, mustard, lime juice, chipotle and garlic. Add salt to taste. Cover and chill before sandwich preparation, or before using as a salad dressing.
In a blender, cover and process the ingredients in batches until blended. Stir if necessary. Pour into chilled glasses; serve immediately.
Preheat oven to 180°C. To make bechamel, melt butter in a pan over low heat. Stir in flour and cook for one minute. Remove from heat, add bay leaves and nutmeg and gradually stir in milk - I use a whisk from here. Return to low heat and keep whisking and stirring for about 5 minutes, should thicken nicely. Put aside, season and remove bay leaves. Now heat oil in a large frypan and add onion and garlic. Cook over med heat about 2 minutes, then add sweet potato. Cook another 3 minutes. Add mushrooms, oregano and zucchini and cook another 5 minutes til veggies are just softening. Remove from heat and add tomatoes and paste. To assemble, place half the veggie mix in the bottom of a large shallow oven dish. ( I used a 26cm x 20cm dish, 5cm deep and it was only just big enough! ). Top with 1/3 lasagna sheets, cover with all the ricotta and 1/4 the parmesan. Top with another 1/3 lasagna sheets, cover with other half veggies and 1/4 parmesan. Top with rest of lasagna sheets, cover with the bechamel and rest of parmesan - make sure completely covered. Bake for 45 minutes or until nicely golden and tender. Serve with a big crunchy salad!
Whisk together the mayonnaise, peanut butter and lemon juice in a large bowl. Stir in the apples, celery, and cherries, tossing to coat. Cover and chill 30 minutes. Arrange spinach leaves on a serving platter; top with the chilled apple mixture. Sprinkle evenly with pecans and serve! Enjoy!
Bring water and salt to boil; add black-eyed peas and simmer until tender, about 20-25 minutes, being careful not to overcook peas (they shoud not be mushy). Strain and reserve peas. Saute bacon for 5 minutes or until beginning to become crispy. Add garlic, onions, celery, carrots, and zucchini. Continue to saute for an additional 3 minutes. Keep veggies crisp. Add to peas and set aside. Whisk together remaining ingredients, except salt and pepper, for a vinagrette. Toss with vegetables and season to taste. Serve warm or cold.
Whip egg whites until frothy. Combine egg whites, beef, mirepoix, and tomatoes in a stockpot. Add COLD beef broth, mix well. Put spices, except salt, in cheesecloth, tie to seal, and put in broth. Add salt to taste to broth. Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible. Stirring occasionally. The beef and vegetable mixture will eventually harden and rise to the top. Do not stir after this has happened. Break a hole in the beef mixture to allow broth to bubble through. Simmer approximately 90 minutes. Strain through cheesecloth, degrease. Adjust seasoning.
Preheat oven to 350°F. Grease a 10 1/2 x 15 1/2 cookie pan with at least 3/4-inch sides. Melt butter in microwave, just to melting point. Stir in brown sugar with mixer; then eggs, one at a time, stirring in well between. Add flour, salt and baking powder; mix well. By hand, stir in nuts and gumdrops. Spread on cookie sheet and bake for 25 minutes. When almost cool, cut into 1x3-inch bars.
PICKLED RED ONION AND TOMATO SALSA:. Cut each onion in half, slice very finely and place in a bowl. Sprinkle with 1 tablespoon salt and let rest for about 10 minutes. Cover the onions with lukewarm water and let rest for another 10 minutes. Rinse and drain the onions. Add the lime juice and the oil, place in the fridge until about 30 minutes before serving. Cut the tomatoes in half and slice very finely. Mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary. FISH SOUP:. Heat the oil on medium heat to make a refrito (fried preparation to add to recipe) with diced onion, tomato, cumin, chili powder and salt. Add the water and cilantro springs, bring to a boil. Add the tuna and cook for until the tuna is fully cooked, about 15 minutes. Drain the tuna and keep the broth to cook the yuca. Separate or break the tuna into small to medium size pieces. Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca. Take the yuca from the broth, remove the strings and cut into bite size chunks. Add the yuca chunks and tuna pieces to the broth, taste and add salt if needed. Re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa. If desired, can also serve with avocado slices and extra lime slices.
About 50 minutes before serving: Cut escarole into 2" pieces, discarding any tough ribs. Peel, seed, and dice tomatoes. Thinly slice carrots, chop onions. In 5 quart dutch oven over medium high heat, in hot oil, cook carrots and onion until they begin to soften, about 5 minutes. Add escarole and tomatoes and cook, stirring until vegetables are tender. Stir in chicken broth, beef-flavor bouillon, pepper and 5 cups water; over high heat, heat to boiling. Add tortellini and cook 5 minutes longer or until tortellini are tender. **NOTE: I also added 2 Tbsp soy sauce which helped to enhance the flavor of the broth.
preheat oven to moderate. grease 2 twelve hole mini muffin pans. blend or process flour butter and sugar until ingredients just come together. press level tbsps of mixture into each hole in pan to make bases bake in oven about 10 min or til lightly browned. combine condensed milk, extra butter and syrup in saucepan. stir until smooth don't boil. pour hot caramel filling over hot bases. return to oven about 3 minute. or til caramel begins to brown around edges. stand 2 min using a knife gently remove tarts from pans cool. spread top of cooled tarts with melted chocolate stand til set. refrigerate covered.
Preheat oven to 350°F. Grease, spray, or placed liners in muffin tins to hold 24 muffins. Combine flour, sugar, baking powder and salt. Add milk, eggs, oil, and almond extract (you can add more or less almond extract to your taste); whisk until smooth. Gently stir in poppyseeds. Fill muffin tins and bake for 25- 30 minutes.
Chop the onion and green pepper. Slice the cabbage. In a large pan, brown the gound beef with the onions and peppers. Drain and remove from pan. Put the sliced cabbage in the pan; add the Rotel tomatoes. Cook on medium heat until cabbage is tender. Add the meat mixture to the cabbage and stir well. Stir in the cheese soup until well blended. Cover and cook over low hear for at least 1 hour. Add salt and pepper to taste.
Beginning with one piece of bread, add a leaf of lettuce, 3 bacon slices and two of the fried green tomatoes. Top that with another piece of bread, a slice of cheese, the turkey slices, another leaf of lettuce, 2 more of the tomatoes and another piece of bread. Cut into 4 triangular sections and serve.
Preheat oven to 350 degrees. Butter a casserole dish. First slice or chop your mushrooms and onions, melt butter in saute or fry pan; add mushrooms and onion, get them cooking for a few minutes, uncovered, until they give up some of their juices, then add garlic, lemon juice, wine and let cook down a bit till barely moist and most juices evaporated. This will deepen their flavor. Remove veggies from pan and set them aside in a big mixing bowl. Add oil to the same pan, and throw in chicken, brown both sides; this should take about 5-10 minutes depending on your stove and the size of the pieces. Throw browned chicken pieces on top of mushrooms and onions in the big mixing bowl; add a can of cream of mushroom soup (you can sub with cream of chicken if you like); add sour cream on top. In the meantime, you will want to have boiled noodles per package instructions, and drain them (save 1/2-1 cup pasta water). Add noodles and 1/4 cup parmesan on top of everything else in the mixing bowl and gently mix it all together. If it is really thick, add a little of the pasta water to thin just a bit. After mixing it all, put it in a buttered casserole dish (I usually use just a 9x12 rectangle),sprinkle 1/4 cup more of parmesan on top of it all, and cover tightly with alum. foil. Bake it in the oven covered for about 35-45 minutes depending on how thick your chicken slices were and the shape of your dish (deeper dishes need time). Tear foil off for last 5-10 minutes to crisp up the top. Once out of oven, let it cool a few minutes before cutting it into serving portions.
Rinse berries thoroughly, drain, remove stems. Pat dry. Crush enough of the berries to make 1 1/2 cups berry pulp and juice. Combine the crushed berries and juice in a saucepan with the sugar, cornstarch, lemon juice and salt. Bring to a boil, stirring constantly. Cook until mixture thickens and turns clear. Stir in butter and cook one more minute. Arrange whole berries in baked pie shell. Pour the hot berry mixture over them. Let cool. Chill several hours. Serve with vanilla ice cream or top servings with whipped cream.
Fry the stock cubes, onions, apples and carrots for 5 mins in a non-stick pan. Mix the water with the other ingredients apart from the beans and add to the pan, stir well and simmer for 2 minutes. Add the beans and continue to simmer for 30 mins, adding water as necessary. Serve with rice, salad and crusty bread.
Preheat oven to 350°F. Combine all dry ingredients (flour, sugar, soda, powder, cinnamon and ginger) in a large bowl. Combine wet ingredients (egg, cantaloupe, half-and-half, oil, banilla) in a medium bowl. Make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined. Pour into an oiled 9x5 loaf pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
For crust: Mix flour and sugar together on work surface and make a well in center of mixture. Add egg yolk and scatter butter cubes over flour mixture. Using your hands, gently mix the ingredients together until well blended and dough forms. Flatten into disk, wrap in plastic, and chill at least 1 hour or overnight. Preheat oven to 400°F and spray 9-inch tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack. For filling: Beat cream cheese, mascarpone, and sugar in medium bowl until smooth. Spread evenly in cooled crust and chill 1 hour. Spread marmalade (I let it come to room temperature first) evenly over filling and sprinkle almonds over. Can be made 1 day ahead; cover and chill.
Place all ingredients in mixer bowl (I use a Kitchen Aid) except eggs and topping, and beat 2 minutes until smooth. Scrape bowl often. Add eggs and beat until mixed. Add 3 1/2-4 Cups more flour. Switch to dough hook and mix until a good dough forms. Place dough on pastry cloth or Silpat and invert bowl over dough. Let rest for 20 minutes. Roll dough into large rectangle (about 18x24") Butter the rectangle. Mix brown sugar with cinnamon. Spread evenly over dough. Top liberally with raisins. Roll into long cylinder. Pinch to seal long edge. Cut into 1"+ slices (hint: use floss, scraping below the roll and when you reach the cutting point, slowly bring upwards, crossing the floss and pulling to cut through the roll). Arrange rolls in two greased 9x13" pans. Let rise about 45 minutes. Bake at 350 degrees for 20-28 minutes. Frost with cream cheese, maple or powdered sugar frosting.
Beat egg whites and castor sugar till stiff peaks form. Spread onto lunchpaper placed over microwave tray forming a round. Cook on high for 3 minutes (850 watt microwave used). Let cool. On another lunchpaper or baking paper spread out browned coconut enough to go over base of cooked egg white sugar mixture. Place egg white mixture over top of coconut. Spread with whipped cream and fruit mixture. Using the lunch paper roll carefully like rolling up a towel.
Melt butter with 2 tblsps oil in large skillet over medium heat. Add pine nuts and garlic and saute until pine nuts are light brown, about 5 minutes. Add spinach and tomatoes and saute until heated through, about 3 minutes. Place penne in large serving bowl. Add remaining 4 tblsps olive oil to pasta and toss to coat. Pour spinach-nut mixture over and toss to coat. Add feta. Season with salt and pepper (careful with the salt!) and toss thoroughly. Serve immediately.