HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350°F Lightly grease a 10 inch tube pan with vegetable shortening, then dust with flour. Shake out excess flour. Place cake mix, 1 cup undrained crushed pineapple, sugar, oil, and eggs in large mixing bowl and blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping down sides again, if needed. he pineapple should be well blended into the batter. Pour batter into prepared pan. Place pan in oven. Bake cake until it springs back when lightly pressed with your finger and starts to pull away from sides of pan, 48-50 minutes. Remove pan from oven and place on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 30 minutes. Meanwhile, prepare glaze. First, drain the remaining 1 cup crushed pineapple and reserve the juice. Combine confectioners' sugar, 2 T. of the reserved pineapple juice, and the lemon juice in small bowl and stir until smooth. Place cake on platter. Spoon the glaze onto cooled cake. Spoon remaining 1 cup drained pineapple on top of glaze. Slice and serve.
Preheat oven to 325°F Toast nuts until fragrant, approximately 4-6 minutes. Let cool Combine nuts, flour, baking soda, baking powder and salt in a food processor or blender. Process until nuts are finely ground. In a medium bowl, combine buttermilk, oil and vanilla. Set aside. In a large bowl beat eggs, egg whites, SPLENDA and non-fat dry milk with an electric mixer on high speed, until mixture is thick and pale, approximately 3-5 minutes. Fold a portion of the dry ingredients into the egg mixture. Then fold a portion of the wet ingredients into the egg mixture. Continue process until both the dry and wet ingredients are combined with the egg mixture. Start and end with the dry ingredients. Bake in a greased and floured 2x9" pan for 25 minutes. Frosting Directions. In a small bowl, combine water and vanilla. Sprinkle with gelatin and let. soften for 1 minute. In a double boiler bring about 1" of water to a slight simmer. In a heatproof mixing bowl combine egg whites, sugar free Maple Syrup, cream of tartar and salt. Set bowl over simmering water and beat with an electric mixer on low speed moving beaters constantly, until and instant thermometer reads 140oF. This should take approximately 3-5 minutes. Increase mixer speed to high and continue beating for 3 1/2 minutes. Remove bowl from heat. Add gelatin mixture and continue to beat until cooled to room temperature, approximately 4-5 minutes. In a chilled bowl, beat cream with electric mixer until firm peaks form. Fold into meringue with rubber spatula. Cake Assembling and Decorating (optional). Place 1 cake layer, top-side down, on a cake plate. Spread 1 cup frosting on cake. Top with second cake layer top-side up. Spread remaining frosting over top and sides. Cover loosely and refrigerate for at least 1 hour and up to 8 hours No more than 1 hour before serving, place a large shallow bowl of water beside stove. Pour a 1/2 cup of sugar free Log Cabin Syrup into a small saucepan and bring to a boil. Reduce heat to low and boil gently, without stirring, until a drop of syrup immersed in cold water forms a thread between fingers, approximately 5-10 minutes. Immediately dip base of saucepan in water to stop cooking and cool syrup quickly. When syrup has cooled and thickened slightly, use a spoon to drizzle syrup over cake. If syrup has hardened re-warm over low heat. Chop 1/3 cup nuts. Using a flat metal spatula or pastry scraper, press nuts around bottom half of cake.
Put all ingredients into a bread machine. Set to dough setting. take out dough and braid. brush with glaze sprinkle with sesame seeds. cook until done in an aproxamately 325 degree fahrenheit oven. Should be light golden on the top. Enjoy.
Put the water in a large saucepan and boil. When boiling, pour in the porridge and stir for 1-2 minutes. At this point you should really turn the heat down while stirring but if your stove does not simmer so well, then just lift the pot away from the heat for a few seconds periodically. After a minute, put in the apple slices and continue to stir for a further 30-45 seconds. The porridge should be thickening up by this point. If not, keep it on the heat a little longer. Take the pot off the heat, cover the porridge and set aside for a couple minutes. Serve, with any extras you might have to hand like a bit of brown sugar if you are lucky or some honey drizzled over. You could also replace up to half of the water with milk while you are cooking the porridge for a creamier version.
Heat oven to 375 - put sea salt and milk in a bowl. Then bread crumbs, cheese and paprika in another bowl. Dip walleye in milk then bread crumb mixture, then put in baking dish w/melted butter. Bake for 30 minutes.
Clean spinach and cut off most of stems. Crumble Cotija cheese with a fork and set aside to be used as garnish later. Dice onion and peppers. Place butter in large pot and melt on low heat. Add onions to butter, adjusting stove temperature until onions become soft. Add peppers and cook for another few - peppers should be soft around edges but still a bit crispy. Cook spinach in sauce very slightly - one friend sautes it by taking a handful and swiping it around the pan. This can take awhile if you decide to make more for a dinner party, though, so I usually add enough to fill the pot one-third to one-half full, stir it a few times, then take out immediately. Spinach should still be fluffy - just barely sauteed. Continue until finished with spinach, removing some onions and peppers with each batch. Add extra onions and peppers to salad. Sprinkle with Cotija cheese just before serving. Serves approximately 6 as a side dish, with some onions and peppers leftover for the next day. You can prepare this dish ahead of time by sauteing the onions and peppers and setting them aside. Reheat them and add the spinach just before you're ready to serve.
Wash the scallops and pat dry well with a paper towel. Cook the pasta in salted water, drain and toss with 1 tbsp of oil to keep it from sticking. Meanwhile, heat 1 tbsp oil in frying pan, add the garlic and cook for a few seconds. Add wine, and lemon juice and remove from the heat. Season the scallops with salt and pepper and grill for about a minute on each side, or until just cooked. Gently reheat the garlic mixture, add the rocket and stir over medium heat for 1-2 minutes, or until wilted. Toss through the pasta with the remaining oil, and scallops.
Cook macaroni in boiling salted water to al dente stage. While macaroni is cooking, preheat oven to 350F and lightly grease baking dish. Drain macaroni well and layer in prepared baking dish with ham and cream cheese, dotting each layer of macaroni with butter. Lightly sprinkle with nutmeg. Beat eggs and milk together; add melted butter and lemon peel. Pour over macaroni. Place filled baking pan in a larger pan of hot water and bake for 30 minutes.
In a saucepan, saute celery and onion in margarine. Blend in flour. Cook and stir until bubbly. Add salt and milk and cook until thick. Stir in chopped parsley. In a greased casserole, place hard boiled eggs, cut in half and round side up. Pour sauce over eggs. Toss mixture of melted margarine and bread crumbs over top. Bake at 400 degrees for 15 minutes (Optional-serve over Spinach leaves.).
combine onion, vinegar and seasonings. add rabbit pieces. cover and chill 48 hours. remove meat, drain and reserve marinade. dry meat and coat with flour. in a skillet, melt butter brown meat. add two cups reserved marinade. cover and bring to a boil. reduce heat and simmer 30 minutes. remove meat and add sour cream to pan juices. spoon over meat.
Preheat oven to 350 degrees. Break cauliflower into florets and stream in vegetable steamer for about 20 minutes until soft but not mushy. Remove cauliflower from steamer. Transfer to mixing bowl and add milk, butter, salt and pepper. Add cheese and reserve 1/4 cup of cheese for topping. Mix on low until thoroughly combined but not pureed. Transfer mixture into 4 individual ramekins. Do not fill to the top as this will cause them to overflow. Add remaining cheese on the top of each dish. Cover. Bake about 15 minutes or until heated through.
In a large zip-top plastic bag, combine the flour, salt, and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in oil or butter. Transfer to a large slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs (slow cooker will be full). Cover and cook on low for 9-10 hours or until meat is tender.
Preheat oven to 425°F. Combine flour, sugar, salt, and cinnamon. Cut in shortening. Sprinkle with water a little at a time til dough can be patted into a ball. On a floured surface, roll out half of dough into 10x15 rectangle. Cut into 5" squares.Repeat with the other half of dough. Put about 2 T. of pie filling in each square. Fold into a triangle. Seal edges with a fork. Prick top. Bake on ungreased cookie sheet for 12 - 15 minutes. Cool slightly,and sprinkle with powder sugar if desired.
Preheat oven to 400 degrees. Dip chicken in egg, then bread cumbs, coating well. In 13x9" glass baking dish, place chicken. Bake uncovered 20 minutes. Pour sauce over chicken, then top with cheese. Bake 10 minutes or until chicken is no longer pink. Serve with hot cooked pasta.
CAKE: Cream butter and sugar until smooth. Slowly beat in 1 egg. Sift flour twice with salt and baking powder. Add dry ingredients to the butter mixture alternatively with milk. Spoon mixture into a greased and floured 8 inch pan. GLAZE: Melt butter and stir in ground almonds, honey, milk, and vanilla. Mix well and bring to the boil. Cool and pour over cake batter, spreading it evenly. Bake at 200C for 25 minutes. Cool cake, remove from pan, and slice in half, horizontally. RASPBERRY FILLING: Heat jam a little to make it easier to spread. Spread over bottom layer of cake. Put cake back together. BUTTER CREAM FILLING: Cream butter until soft, and beat in egg yolk and honey. Add icing sugar, a little at a time, and beat until fluffy. Beat in vanilla. Spread top and sides of cake with butter cream.
Heat oil in a large, heavy saucepan over medium heat. Add onions, garlic, carrots, celery, and mushrooms. Cook 10 minutes, stirring frequently. Add small amounts of water, if necessary, to prevent sticking. Add remaining ingredients, except flour, 1/4 cup water, and wine. Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender. Stir occasionally while cooking. In a small bowl, gradually stir flour into 1/4 cup water until smooth. Add to stew, along with wine. Cook, stirring, 5 more minutes. Remove and discard bay leaf before serving.
After finely dicing and chopping above ingredients, MIX all in bowl until well combined. NOTE: fresh coriander is best. NOTE --- capers drained NOTE --- tomatoes seeded See note in introduction re portion size. HEAT cast iron pan on medium high, cook burgers until done. NOTE: Due to the additional ingredients, the burgers cook quickly and the mix does seem moister than most burger recipes; insuring it is mixed well will prevent burgers from falling apart; I put them in the fridge for 1 hour after mixing and find that helps before cooking. ENJOY!
NOTE: This yields a firm textured rice, if you prefer your rice soft add 1 1/2 cups water. Wash and drain the rice. Start defrosting peas. Preheat oven to 325°F. Heat the oil in a small pot over medium heat. When hot add cashews and fry for 3-5 minutes until golden brown, stirring frequently. Remove with a slotted spoon and drain on paper towels. Cashews will darken a few shades while cooling. Raise heat to medium hot, add cumin, chili and ginger to the oil, stir-fry 30 seconds. Add rice and stir-fry another 2 minutes until hot. Add water, raisins, salt, turmeric, garam masala and herbs. Bring to a boil. Fill into an oven-proof dish, cover tightly and put in middle of the oven for 25 minutes. After 20 minutes sprinkle defrosted peas on top and recover quickly. Bake another 5 minutes. Carefully fluff rice with a fork, mixing peas in . Serve immediately sprinkled with the cashews or re-cover, turn off heat and keep hot in oven for 10 -60 minutes until rest of dinner is ready.
In food processor or blender, process orange juice and apricots until pureed. Combine apricot mixture and 2 cups sugar in a medium saucepan. Over medium high heat, stirring constantly, bring to boil. Keep stirring, reduce heat to medium and boil 12-14 minutes. Remove from heat and cool for 20 minutes. Drop teaspoonfuls of mixture into a small bowl of sugar. Press a pecan half into top of each candy. Spoon sugar over candy to coat. Sprinkle a sheet of wax paper with sugar. Use a fork to carefully transfer candy to paper. Store between sheets of waxed papers in airtight container.
Cake:. Preheat oven to 375f. Combine flour,baking powder, baking soda, cinnamon, nutmeg & salt & set aside. Beat eggs on medium speed & slowly add sugar until combined & slightly thickened. Add pumpkin & beat to combine thoroughly. Add dry ingredients to pumpkin mixture & mix gently until just combined (no longer). Place parchment paper on baking sheet & dollop heaped tablespoons of mix about 2 1/2 inches round onto tray (about 10-12 per tray). Bake for 13-15 minutes until cakes spring back when touched. Remove cakes & paper from tray to cool. When cooled completely, dust with powdered sugar using sieve & turn half of the cakes over to have the flat side up. Filling: Combine cream cheese, butter, vanilla, powdered sugar & beat on medium high speed until combined. Put mix into piping bag or zip lock bag with one bottom corner snipped off & squeeze about 3 tablespoons of filling onto the flat side of half the cakes. Top with the dry half of the cakes & push gently to fill out your pies. Keep chilled in air tight container.
In a large bowl combine shrimp and next 5 ingredients; toss gently. In a screw-top jar, combine oil and remaining ingredients. Cover and shake vigorously. Pour dressing mixture over shrimp mixture, tossing gently to coat. Cover and refrigerate 8 hours.
Preheat oven to 400°. Combine the beef stock and water in a saucepan; bring to a simmer. Place the beef in a 13x9-inch baking pan; pour stock over beef; bake at 400° for 2 hours (recipe does not say to cover) or until beef is tender. Remove beef from cooking liquid; cover and keep warm. Strain cooking liquid through a sieve into a bowl. Place a zip-lock bag inside a 2-cup liquid measuring cup; pour liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 corner of bag; drain liquid into saucepan, stopping before fat layer reaches opening; discard fat. Bring liquid to a boil; reduce to simmer. Cook 20 minutes or until reduced to 1 cup. Remove from heat and stir in thyme, salt, and pepper. To make the potatoes: put the potatoes in a saucepan; cover with water. Bring to a boil; lower heat and cook 12 minutes or until very tender. Drain; return potatoes to pan. Add in milk and next 3 ingredients. Mash with a potato masher to desired consistency. Cook 2 minutes or until heated through. Serve with beef. Serve sauce over beef; garnish with thyme.
Preheat oven to 350 degrees f. In mixing bowl stir together the 1 cup flour, sugar, baking powder and salt. Cut in the first 1/4 cup butter till mixture resembles course crumbs. Combine sourdough starter, egg and vanilla. Add to dry ingredients, stirring well, should resemble cake batter -- add additional 1/4 flour if needed. Spread in a greased square baking dish (original recipe calls for 11 x 8, but not sure they still make that size pan. Spoon pie filling over top. Combine the remaining 1/2 cup flour, brown sugar and cinnamon. Cut in the remaining butter till the mixture resembles course crumbs. Sprinkle over fruit. Bake at 350 degree oven for 45 to 50 minutes.
Cut roll in half. Lightly grill or toast roll so it gets a bit brown on top. Drizzle olive oil on the bread. Take the tomato in your fist, and holding it over the bread, squeeze it so that the pulp comes out. Continue squeezing so that the pulp goes all over the bread. If you don't like the idea of doing this, you can put the pulp into a container and spoon it onto the bread. Repeat on other side of the bread. Top each half with a thin slice of cheese, if desired. Top each roll half with an extremely thin slice of dry-cured ham if desired. (The slice of ham should be so thin you can see through it). Enjoy.
In a mixing bowl, beat eggs until light and foamy, about 5 minutes. Set aside. In another mixing bowl, combine flour, sugar and baking powder; stir in oil and extracts. Gradually add eggs (dough will be stiff). Roll dough into 1 inch balls. Place on ungreased baking sheets. Bake at 350 degrees for 12 minutes or until the edges begin to brown. For glaze, combine milk and extracts in a large bowl. Add sugar; whisk until the glaze is smooth. As soon as cookies are removed from the oven, quickly immerse 2 or 3 at a time into the glaze. Remove with slotted spoon (or fingers lol). Place cookies on wire racks to drain. quickly top with sprinkles. Let dry 24 hours before storing in airtight containers. Time does not include drying time.
Place the hibiscus flowers or the teabag and cloves at the bottom of a teapot. Heat the water to boiling and pour the water into the teapot. Let the tea brew for 3 to 5 minutes and then strain or pour the tea into a cup. Stir the honey into the tea and garnish with a small slice of lemon peel.
In mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Add flour and salt. Mix well. Spread half of the batter into a greased 13 x 9 pan. Add chocolate to the remaining batter; mix well. Carefully spread over batter in pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool completely. For Frosting: Mix flour and milk in a saucepan. Cook and stir over medium heat until a thick paste forms, about 10 minutes. Cool completely. In a mixing bowl, cream butter and powdered sugar. Add vanilla and mix well. Gradually add the milk mixture and beat 5 minutes. Frost the cake. Store in fridge.
Saute onion, garlic, and peppers in olive oil over medium heat. Cook 6 to 8 minutes until tender. Add tomatoes, tomato paste, bay leaf, capers, olives, wine, salt, and pepper. Cook sauce for about 10 minutes over low to medium heat. Add snapper fillets and cook for about 4 minutes then flip the fillets and cook for another 4 minutes. Serve fillets over white rice and cover with sauce.
Core the apples and place in a casserole dish. In a small bowl, combine the strawberries and Splenda. Stuff the middles of the apples with the berries. Pour the soda over the apples. Bake at 350 degrees until the apples are tender, anywhere from 30-45 minutes, depending on the apples. Top with the Cool Whip.
Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl. Add the halved mushrooms and toss well to coat. Marinate for 30 minutes. Preheat the oven to 350 degrees Fahrenheit or Preheat the grill, if grilling. Thread the mushrooms onto pre-soaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.
Preheat oven to 375°. Lightly grease muffin pan cups or line with paper liners. In a large bowl, combine flour, malted milk balls, sugar, baking powder, and salt. In another bowl, combine egg, sour cream, vanilla, butter and milk; pour over dry ingredients. Stir just to blend (do not overmix). Spoon batter evenly in prepared muffin pan. Bake for 16 to 18 minutes or until muffins test done. Cool in pan on wire rack.
Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary. Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top. Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard. Pour over brisket, cover pot. Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking. To serve, discard cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favourite mustard.
In a plastic bag combine flour, salt, and black pepper; then add chicken pieces, a few at a time, shaking to coat. In a 12-inch skillet brown chicken in hot oil over medium-high heat for 8 minutes, turning occasionally. Remove chicken from skillet; set aside. Add onions, mushrooms, and garlic to skillet and cook 4 minutes, stirring occasionally and scraping up any browned bits. Return chicken to pan and add white wine or chicken broth, broth, basil, and thyme. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until chicken is no longer pink and remove chicken; cover and keep warm. Increase heat to medium and gently boil sauce, uncovered, for 5 minutes- if desired, stir in whipping cream. Serve chicken and sauce over toasted baguette slices and season to taste with salt and freshly ground black pepper.
Whisk all ingredients together in a small bowl. Marinate meat overnight. Double or triple the recipe as needed, depending on how much meat you have.
Salad:. Wash and dry salad greens well and place them in a large bowl. Add orange pieces, nuts, and onions. Toss well with the Citrus Parmesan Dressing . Add the avocado and toss the salad gently, so as not to mush the avocado. Sprinkle with some Parmesan shavings(using a vegetable peeler). Citrus Parmesan Dressing:. In a bowl combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the red wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper. Or you may use a jar and shake the dressing. A few more ideas from Heidi:. Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad. Use the vinaigrette as a marinade. Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).
In a large bowl, Hand pick Crabmeat and discard any shell particles. Add Salt and Pepper (You can alter to taste but for best results don't. alter the Pepper.) In another bowl mix all wet ingredients. Gently fold. mixture into crabmeat. Add baking powder, and parsley. On a plate, place your crushed saltines and scoop a medium sized crab cake from. your mixture in your hands. Coat with cracker again just enough to cover. your cake. In a skillet heat Vegtable Oil for frying (preferably cast iron pan). gently place crab cakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should not be smoking. Crab Cakes are ready when brown on both sides usuallly a few minutes per side. DO NOT overcook. Drain on paper towels, and serve immediately.
Preheat the oven to 400 degrees. Add and mix the ingredients together in the order of listing. Bake until golden brown and enjoy. Note: Large muffins cook for 15-20 minute.
Preheat oven to 375°F Mix wafer crumbs, brown sugar, and butter until well blended; set aside. Spread cream cheese carefully onto bottom of pie shell; sprinkle with half of the crumb mixture. Set aside. combine fruit in a large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie shell; sprinkle with remaining crumb mixture. Bake 45 minutes or until fruit is tender and pie shell is lightly browned, covering loosely with foil after 25 minutes, if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping. Store any leftovers in the refrigerator.
Take your Schweppes Tonic Water and pour it into an ice cube tray. A few hours later, your tonic ice cubes will provide you with the lightest tasting most integrated G&T you can imagine-with no watery melt down. Place the ice cubes in a tall narrow chilled glass (the cubes should come near the top) Add the Gin, then the Tonic Water then the lime juice stirring well. White Dinner Jacket is optional. Note to make the ice cubes, simply fill an empty ice cube tray with Schweppes Tonic Water and let the cubes freeze. Covered Well, the ice cubes will remain fresh tasting in the freezer for week.