HumbleIntelligence/food-ner-1-Million huggingface dataset:
PREHEAT oven to 350°F. HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of deep 9-inch round mold; swirl around bottom and sides to coat. COMBINE evaporated milk, sweetened condensed milk, eggs, plantains, wine, vanilla extract and lime zest in blender container; cover. Blend until smooth. Strain mixture into prepared mold. Place mold in large roasting pan; fill roasting pan with warm water to about 1-inch depth. Cover roasting pan loosely with foil. BAKE for 1 hour 10 to 30 minutes or until knife inserted near center comes out clean. Remove foil; remove flan from water to wire rack. Cool for 1 hour. Refrigerate for 4 hours or overnight. TO SERVE: Run small spatula around edge of mold. Invert serving plate over mold. Turn over; shake gently to release. Caramelized sugar forms sauce.
In a large frying pan or wok add oil and heat on medium high. Add onions and stir fry for 3 minutes. In the meantime boil the Chinese noodles (this should take five to ten minutes). Add mushrooms and stir fry for another 7 minutes or until mushrooms begin to cook. Add the salt, pepper, and garlic powder. Add the yellow bean sprouts and the sugar snap peas and continue to stir fry. Drain the noodles and add them to the frying pan or wok with the other vegetables. Add the soya sauce, balsamic vinegar and the sherry wine if using. Cook for another 5 minutes. Serve hot or warm. This reheats very well.
Rinse split chicken and pat dry, lay on cutting board skin side up and push on breastbone to flatten. Combine the curry, cumin and salt and rub half of it over both sides of the chicken. Start at the neck and insert you finger to separate skin from flesh, then season the flesh under the skin with the rest of the mixture. Let chicken absorb flavors for 45 minutes before cooking. Grill chicken until internal temperature reaches 165°. Chicken can alternatively be broiled or baked.
Preheat oven to 200c. Heat the oil in a large oven proof frying pan over medium heat. Add the chicken and cook, turning occasionally until cooked through and no longer pink (about 20 minutes). Spoon the beans evenly over the chicken. Sprinkle one cup of cheese over the beans; top with salsa sauce. Sprinkle chopped peppers evenly over salsa. Top with the remaining cheese. Place the pan in the oven and bake until the topping is heated through and cheese has melted (about 15 to 20 minutes) Serve with a dollop of sour cream on each portion and a sprinkling of fresh coriander.
Preheat oven to 375 degrees. Cream margarine and sugar. Add eggs, beating well. Beat in bananas and vanilla until well blended. Stir dry ingredients together; combine with first mixture. Stir in yogurt and nuts. Pour into 2 small (7 x 3") greased loaf pans or 1 large (9 x 5") greased loaf pan. If desired, sprinkle wheat germ over top. Bake 1 hour for small loaves and 80 minutes for large loaf. Do NOT underbake as the yogurt makes this very moist.
Preheat oven to 350 degrees F. Lightly grease a 9- x 13-inch baking dish. Prepare brownie mix according to package directions. Stir in dark chocolate chips. Pour brownie mixture into prepared baking dish. Sprinkle with 1/2 cup toffee bits. Bake 27 to 29 minutes, or just until a toothpick comes out clean. Remove from oven and immediately sprinkle with remaining 1/4 cup toffee bits and 1/2 cup semisweet mini chocolate chips. Cool completely in pan on wire rack; cut into squares.
Pre heat oven to 350 degrees. Place stick of margarine in a 9X13 casserole dish (I prefer metal over glass for this recipe). Mix together all of the ingredients for the batter and pour over the melted margarine. DO NOT MIX! In a different bowl, mix all the ingredients for the sauce and then pour it over the batter. Again, DO NOT MIX. Bake for 35 to 40 minutes. Serve it warm with vanilla ice cream!
Place the meat and the cherries into your food processor. Process until they are ground up. Add tallow until mixture is saturated. Place in container and enjoy. Note: Meat must be dried until there is NO moisture or spoilage could result. Note: You can get tallow by broiling cheap hamburger on your broiler pan and saving the drippings. Note: Watch for condensation if you use an airtight container. It is better to use a loose lid container and just leave the pemmican sit out until it is gone.
Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend. Toss cabbage and carrots in large bowl with enough dressing to coat. Season to taste with salt and pepper. (Coleslaw can be prepared ahead. Let stand at room temperature up to 1 hour or cover and refrigerate up to 4 hours.) Serve cold or at room temperature.
Blanch the garlic slivers in boiling water 3 minutes. Drain, rinse with cold water, and rinse again. Wilt the spinach leaves in a large dry pot over high heat, turning occasionally, 3 minutes. Remove from heat, squeeze out excess water and roughly chop. Combine in small bowl with garlic slivers, salt, and pepper. Preheat oven to 400 degrees F. Season inside of trout with salt and pepper. Divide spinach mixture and tuck inside fish. Tie with string around center of each to hold stuffing. Dust the outsides with flour and season with salt and pepper. Melt butter and oil in 2 large skillets over high heat. Fry the fish about a minutes per side. Transfer to oven and cook 4 minutes, turning after 2 minutes. Serve hot with lemon wedges.
Combine mayonniase, parsley, scallions, tarragon, lemon peel, lemon juice, mustard, and pepper. Stir till combined well. Now stir in tuna, breaking up any large pieces. Place 4 bread slices on a clean work surface, and evenly divide the tuna mixture on top of each slice. Top the tuna with tomato, if using, and cheese. Spread one side of the remaining bread slices with half the butter. Place bread slices, buttered side up, on top of cheese. Place sandwiches, buttered side down, on a large nonstick skillet or griddle, over medium heat. Carefully butter top bread slices. Cook sandwiches for 6 to 8 minutes or until cheese is melted and bread is golden, carefully turning halfway through cooking. Serve warm. Enjoy! Makes 4 sandwiches.
In a small bowl, combine mayonnaise, sour cream, lemon juice, garlic powder and oregano; mix well. Spread garlic mayo thickly on buns. pile on meats and cheese and top with banana peppers. toast under broiler for 3-5 minutes with oven door cracked watching closely. top with lettuce and tomato.
Peel and slice radishes into bite-size pieces. Chop radish greens into bite-size pieces. Place both radish slices and greens in a bowl. Place the remaining ingredients in a blender and mix well to make a dressing. Add the dressing to the bowl and mix well. Refrigerate for a couple of hours or longer. Infuse love and serve!
Cook orzo according to package directions. Drain and transfer to a large bowl. Add salt, pepper and garlic powder. In seperate bowl measure out vinegar and olive oil. Chop onion. Slice basil. Zest lemon. Add to orzo - red onion, tomatoes, peas, feta cheese, pine nuts, lemon zest and basil. Toss to combine. Stir on vinegar/oil mixture. Season, to taste, with salt and black pepper.
Sift dry ingredients together. With a pastry blender, cut cold butter into dry ingredients until mixture resembles very coarse breadcrumbs (sort of like fresh bread crumbs). Stir buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, until dough forms a soft ball. Turn onto a lightly floured surface and knead 5 or 6 times. Let dough rest for a minute, then roll out to 1/2 inch thickness. Cut out biscuits using a 2 1/2-inch biscuit cutter. Place biscuits, 1 inch apart, on baking sheet that has been sprayed with Pam. Bake at 400°F for 8 to 10 minutes or until golden brown.
In a mixing bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120*. Add to dry ingredients; beat until blended. Add egg; beat on low for 30 sec, then on high for 3 minute Stir in remaining flour (batter will be stiff). Do not knead. Cover, let rise in a warm place until doubled, about 30 minute Stir dough down. Fill greased muffin cups half full. Cover, let rise until doubled, about 40 minute Bake at 350* for 15-20 min or until golden brown. Cool for 1 min before removing from pan to wire rack. Brush tops with melted butter.
Melt butter and oil in lg skillet. Add all the seafood and cook and stir for 2 minutes. Add seasonings, mix well. Mix cream and sherry; add to skillet. Bring to a boil; cook 1 minute. Remove from heat and stir in the parmesan cheese.
Combine salt, black pepper, red pepper, sugar, and ginger, garlic powder, and onion powder. Put into a storage container for barbecues. Rub this mixture into the fatty parts of the ribs, pork, or skins of chickens with the fingers. Cook meat over grill until done. Meats should never be basted with sauces, or oil. If your meat appears to be dry, keep a light salad oil ready to brush on during cooking.
Put the egg and avocado in a small bowl and mash until well combined and then add the capsicum, mayonnaise, lemon juice and dill (or parsley) and season with pepper and mix until well combined. Top the lavash bread with the lettuce leaf, then with the egg mixture and then sprinkle with the alfalfa sprouts over the egg mix and roll the bread to enclose the filling and then cut in half and wrap in plastic wrap. NOTE - you could take the components separately and make up the wrap at work - put the egg mix in an airtight container and pack the lettuce and alfalfa sprouts in a plastic bag and wrap the bread in foil.
Put cranberries in small bowl and add 1 cup boiling water and let soak. Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray and place pumpkin and apples cut side down on sheet. Bake 40 minutes or until pumpkin is fork tender and apples are very soft. Let cool to room temperature. Scoop pumpkin and apple pulp into large bowl. Add butter, lemon peel, salt and pepper and mash with a potato masher or beat with a mixer. Spoon into a serving dish and reheat in microwave if needed. Drain cranberries and sprinkle on top.
Pre-heat the oven to 180 deg C {350 deg F} - line a 20 x 20cm {8 x 8 inch} baking dish with baking paper - leave an edge hanging over the sides. Combine the Oats, Flour, Cocoa Powder, Brown Sugar and Coconut in a medium mixing bowl - add the melted butter and mix - press onto the bottom of the prepared baking dish - bake 10 minutes. Place the Condensed Milk, Syrup and cubed Butter in a medium saucepan - heat over medium heat, stirring until the Butter has melted - simmer for 5 - 10 minutes until the mixture thickens and turns a light caramel color. Pour the caramel mixture over the baked crust - bake 10 minutes - remove from the oven and cool completely. Melt the White Chocolate {microwave or over boiling water} - add 2 teaspoons Oil - stir to combine - pour over the caramel - refrigerate 30 minutes or until set - cut into bars using a hot knife.
Place the onions, mushrooms and butter in a 4 quart pot and sautee for five minutes or until mushrooms brown & cooked. Add all remaining ingredients into the pot and bring to a simmer and stir well. Once ingredients are at a simmer let pot simmer for eight minutes. After eight minutes have lapsed let soup cool enough to place into blender and blend until soup is smooth, then serve.
Mix flour, oats, sugar, brown sugar, cinnamon, salt and cardamom in medium bowl. Add melted butter and rub in with fingertips until mixture comes together in small clumps. This topping can be made 1 day ahead--just cover and refrigerate. Position rack in center of oven and preheat to 375 degrees. Butter a 11x7x2 inch glass baking dish. Combine nectarines, raspberries, 1/4 cup sugar and cornstarch in large bowl; toss to blend. Transfer mixture to baking pan. Sprinkle topping evenly over fruit. Bake until fruit mixture is bubbling thickly and topping is golden brown, about 50 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.
Preheat oven to 350 degrees f. Grease a 9x13-inch baking pan. Add butter to the hot drained noodles and stir so the melting butter coats the noodles. Set aside to cool. Put the rye crackers in a plastic bag and roll with a rolling pin or bottle to make crumbs. In the prepared baking pan, assemble the casserole by layering in this order: the buttered noodles, the drained sauerkraut, the chopped corned beef, and then the tomatoes. Finish the casserole by dotting the top with the Thousand Island dressing. Sprinkle with shredded cheese, cracker crumbs, and caraway seed. Cover the casserole with aluminum foil and bake in the preheated oven for 40 minutes. Uncover and bake about 15 minutes longer or until bubbly. Note: I prefer to use rye bread crumbs instead of the cracker crumbs. I whirr the bread in the blender or processor and then mix the crumbs with an additional tablespoon of melted butter and the caraway seeds.
In a medium bow, whisk together the ingredients and marinate for 1 hour up to 4 hours. Grill for 20 25 minutes or until chicken is cooked.
Preheat the oven to 425°F. Trim off the roots and dark green parts of the leeks. Slice the leeks in half lengthwise. Place the leeks in a large bowl of cold water, cut side down, and allow them to sit about 10 minutes, until the grit falls to the bottom of the bowl. Lift the leeks out of the bowl and change the water, rinsing the leeks again, checking between the folds to make sure all the grit is gone. Dry the leeks with a paper towel. Spray a 9x13" baking dish with nonstick cooking spray. Set the leeks in the baking dish, cut side up. Brush with the olive oil. Roast 20 minutes, tossing halfway through to make sure they don't get too brown. Pour vegetable broth over the leeks. Roast another 10 minutes or until leeks are tender. Season with kosher salt and pepper. Serve immediately.
Chop green onions and tomatoes by hand. Chop olives, jalapeno and garlic in food processor. Mix with the onions and tomatoes. Let stand 3-4 hours before serving. Drain juice. Add the olive oil and vinegar and stir and serve.
Combine all ingredients. Marinate at least 8 hours or overnight. Procede with your favorite beef jerky method. I use an electric dehydrator. It takes about 12 hours to dry the jerky. Store in an airtight container.
Place the poppy seeds for the filling in a bowl, cover with boiling water and soak for three hours. Pour the lukewarm water into a small bowl and sprinkle the yeast and 1/2 teaspoon sugar on top. Leave for a few minutes until frothy. Transfer the yeast to a large bowl. Dissolve the 1/2 cup sugar in the milk and then stir the milk into the yeast. Beat in three cups of the flour about 1/4 cup at a time. Beat in the eggs one by one and then the butter, which should be broken into bits. Beat until the dough can be gathered into a ball. Transfer to a lightly floured surface and knead in the remaining cup of flour a few tablespoons at a time. The dough will be stiff and quite dry. Shape it into a rough ball, place it in a mixing bowl and add enough cold water to cover the dough by several inches. In 10-15 minutes the top of the dough should rise above the surface of the water. Remove the dough from the water and pat dry with paper towels. Return to a floured board and knead again for about 10 minutes until the dough is smooth and elastic. Shape into a ball and place in a lightly buttered bowl. Cover and let rise in a warm place for about 30 minutes or until doubled. Meanwhile, drain the poppy seeds and spread them out on paper towels to dry. Then pulverize them in an electric blender or with a mortar and pestle. Combine the seeds with the almonds, raisin and lemon peel in a large bowl. In a heavy saucepan, bring 3/4 cup of the milk and the sugar to a boil. Reduce the heat to low and whisk in the 2 tbsp flour in the remaining 1/4 cup of milk. Slowly beat the flour and milk mixture into the simmering milk. Bring to a boil again, whisking constantly until the mixture is thick and smooth. Pour over the poppy seed mixture and stir well, then beat in the egg yolk. Separately, beat the egg white until it forms peaks. Fold into the poppy-seed filling. Grease the bottom and sides of two 5 x 10 x 2-1/2 inch loaf pans with the soft butter and set aside. Preheat the oven to 375 F. When the dough has risen, punch it down and divide in half. Roll each half into a rectangle about 10 x 15 inches and 1/4 inch thick. Spread the filling evenly over the rectangles to within 1/2 inch of their edges. Dribble 4 tbsp of melted butter over each and then shape them by rolling each 10 inch side into the centre, jelly-roll fashion. Hold both sides together and flip so the seam is on the bottom when the cake is set in its pan. Brush the tops with the egg and cream mixture and bake on a middle oven shelf for 1 hour or until the cakes are golden brown and crusty. Cool in the pans for about five minutes, then turn onto a cake rack. Cool completely before serving.
Place one layer of sliced potatoes on bottom of 9 x 13 inch casserole dish. Cut butter into pieces and dot potatoes with 1/3 of butter. Top with 1/3 diced onion evenly distributed. Sprinkle with 1 tablespoon of flour, salt and pepper. Repeat two more times for a total of 3 layers. Top with can of condensed (undiluted) cream of mushroom soup, spread evenly. Cover and cook at 350° for 45 minutes to 1 hour.
Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat. Cool completely and chill thoroughly. Can be prepared 3-4 days ahead. Cover and keep refrigerated. Note: Be sure and use ripe pears, so buy them ahead of time.
Pour cooking oil over almonds in bowl. Toss to coat well. Spread on ungreased baking sheet. Bake in 275 degree oven for 45 minutes. Remove from oven. Pour nuts into medium bowl. Sprinkle with liquid smoke. Toss to coat well. Mix flour and salt in cup. Sprinkle over almonds. Toss to coat well. Spread on same baking sheet. Bake for 20 minutes. Cool.
Preheat your grill or grill pan over medium-high to high heat. Rub the steaks with the oil and season with salt and pepper. Grill the steaks, turning once, until an instant-read thermometer (stuck into the thickest part of the steak) reads 125 degrees F. - about 12 minutes. *This will depend on your grill/grill pan heating. Let the steaks rest for 10 minutes before slicing. Meanwhile, heat the water with the sugar in a small skillet, stirring until the sugar is dissolved. Transfer to a large bowl. Add the garlic, fish sauce, lime juice and sambal oelek and let it cool. Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well. Sprinkle with the peanuts and serve right away, with the lime wedges.
Pre heat oven to 350°F Line an 8"x8"x2" pan with parchment paper. Lightly grease the parchment paper and the exposed pan or coat with a non-stick spray. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or margarine, liquid sweeteners, water, and nut butter until smooth. Toss the wet incredients witht eh dry until the mixture is evenly curmbly. Spread in the prepared pan, pressing them in firmly. Bake the bars for 28-35 minutes, until they're lightly browned on the edges. They will still sem soft and underbaked when you press the centre. Let cool fully before cutting in to squares with the serrated knife. I sometimes put them in the freezer befor cutting so the cut smoothly. Store in an airtight container in the refrigerator or in the freezer. *My favorite add ins are dried cherries, chocolate chips, pecans and seasme seeds. However you can add dried cranberries, apricots, apples, pears, walnuts, pistachios, sunflower seeds, coconut, or any other dried fruit or nuts. I sometimes even add protien powder or dried greens.
Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes. Add butter. Cool.
Heat sugar until it carmalizes in a sauce pot. Let it cool until it reaches a thick, spreadable consistency. It should still be warm - not boiling hot. Spoon wax onto desired area and cover with piece of cotton cloth. Press down and pull quickly in the opposite direction of your hair growth.
In a saucepan combine the sugar with 2 cups water, bring the mixture to a boil over moderately high heat, stirring until the sugar is dissolved, and simmer the syrup, undisturbed, for 10 minutes. Let the syrup cool 1 hour in fridge and stir in the pineapple juice, the seltzer, and the lemon juice. Pour the mixture into tall glasses filled with ice cubes and garnish the drinks with the lemon slices and the mint sprigs.
Preheat oven to 350 degrees. Lightly score the surface of the ham using a sharp knife and place in baking pan on a rack. Stir together the mustard and maple syrup and coat ham with the mixture. Press the cloves randomly over the ham. Bake for 1 hour or cooking time required for your ham.
Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk pumpkin, oil, maple extract, vanilla extract, and cider together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers. To make spiced pepitas, heat oven to 375, line a baking sheet with foil, and spray with non-stick spray. Toss seeds with agave nectar, sugar, spices, and sea salt and mix until well combined. Spread out on prepared sheet, and bake for 10-15 minutes until seeds are fragrant and toasted. Remove pan from oven and let cool completley. Set aside until finished frosting the cake. You will only need some of these for the cake decorations, so you can snack on the rest! To make frosting, beat cream cheese in a large bowl until very fluffy and smooth, Then beat in remaining ingredients until well blended. To assemble cake, place a layer of cake on a plate, and spoon a heaping 1/2 cup frosting over, almost to the sides, then top with another layer and repeat. Top with another cake layer, another frosting layer, then the top cake layer. Spread the frosting over the top and the sides of the cake, and press spiced pepitas decoratively around the top of the cake, and a couple in the middle on the top. Place around the bottom of the cake as well. If you have leftover frosting, you can also pipe some of it decoratively on top of the cake. Chill the cake at least a few hours to set filling before serving. *if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.
Preheat oven to 350 degree F (175 degrees C). Mix all ingredients together in one pan. Stir until well mixed. Pour into well greased bundt pan. Bake for approximately 1 hour or until knife comes out of cake clean.