HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Heat milk in small pan until bubbles form around the edges. Remove from heat. Mix cocoa and white sugar together in a bowl. Slowly beat in warm milk. Let cool. Cream the butter with the brown sugar. Beat in the eggs, sour cream and vanilla. Add cocoa mixture. Mix remaining dry ingredients together and blend in to butter mixture. Don't overbeat. Turn in to two well-greased and floured 9 inch layer cake pans and bake 25-30 minutes, until cake shrinks slightly from sides of pans, and springs back when touched gently in the center. Cool on a rack for a few minutes, then turn out of pans on to rack. Wait until completely cool before frosting. See "7 Minute Frosting" for Easy Frosting Recipe.
Cut tortillas into thin strips. Align tortilla strips in frying pan and drizzle with olive oil. Sprinkle with salt and Penzey's Adobo seasoning (a mixture of onion, garlic, Tellicherry black pepper, Mexican oregano, cumin, and cayenne pepper). Panfry tortilla strips until slightly crispy. Remove from pan and drain on paper towel. Set aside. Grate cheese (can use Monterrey Jack if desired). Wash, peel and small dice onion. Wash, seed, and small dice tomatoes and optional jalapeno. In a bowl, whisk eggs with a few Tablespoons of cold water. In a clean skillet, heat butter over medium heat. After the butter melts, saute onions, tomatoes, and jalapeno until soft. Pour egg mixture into the skillet, mixing in with the onions, tomatoes, and jalapeno. Allow eggs to cook half-way. Top with grated cheese and tortilla chips. Continue to scramble. Cover with lid and remove from heat to continue cooking for 2-3 minutes.
Chop up the pork into small pieces. Chop the onions into pieces. In med sauce pan mix onions and pork together in oil. Fry until the onions are done. Remove mixer and set aside. Fry eggs in left over oil to hard . Heat Uncle Ben's Rice for 90 Seconds in Microwave. Steam it peas follow directions on package. Mix everything together in sauce pan.
Line the bottom and sides of a 9-inch springform pan with 3-inch tall sides with parchment paper or foil and coat with nonstick spray. In a skillet over medium heat, melt the butter, than add in the brown sugar; stir until dissolved. Add in the apples; stir to coat them with the sugar mixture. Add in the lemon juice, cinnamon, and nutmeg; continue to cook, stirring a few times, for 4-5 minutes (the apples will have retained their crispness but should have absorbed some of the sauce). Pour the apples and sauce into the prepared pan and arrange in a decorative pattern. Sprinkle the bacon evenly over the apples; set aside. Preheat oven to 350°. In the bowl of an electric mixer, beat the cream cheese until smooth; add in eggs, one at a time, beating until light and fluffy. Stir in the cheddar and hot sauce. Gently pour the mixture over the apples and bacon in prepared pan, smoothing the top with a rubber spatula. Bake about 45 minutes or until a skewer inserted into the middle comes out clean. Leave the cheesecake in the oven with the door ajar for another 30 minutes (to help prevent cracks from developing). Remove the cheesecake from the oven and let cool on a rack for another 30-45 minutes. Place a large serving plate over the pan, invert, and remove the pan from the cheesecake. Peel away the parchment; **at this point, you can let the cheesecake cool completely, cover with plastic wrap, and refrigerate for up to 2 days; bring to room temperature before serving. Serve at room temperature with crackers or bread.
In a 4 Litre container, combine all ingredients except for the V8. Close lid tightly and shake for 1 minute. Fill container 7/8 of the way full with V8, close lid and repeat shake. Top off container with V-8. Refrigerate mixture for 4 to 24 hours (longer is better). Fill glass with ice, pour in mixture, sprinkle with celery salt and serve. Cheers!
Cook the rice and set aside. Heat up the oil in a wok or saute pan on medium-high. Lightly saute the scallions and garlic for about 30 seconds. DO NOT burn! Lower heat if necessary. Using a sharp knife, cut up the crystallized ginger into very small pieces. Toss the scallions, garlic and ginger with the rice. Season with salt to taste.
Slice onions crosswise and separate into rings. Combine milk, eggs and salt to taste in mixing bowl. Soak onion rings in mixture 30 minutes. Place pancake mix in shallow bowl. Heat oil for frying in skillet to 375 degrees F. Remove onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown. Drain fried onion rings on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into 8 x 4-inch loaf pan. Bake at 400 degrees F for 10 to 15 minutes. Turn onto serving plate. Garnish with parsley.
In a small bowl, combine crab meat and steamed breadfruit; set to the side. In a hot saute pan, heat 1 teaspoon olive oil; add shallots, red and yellow pepper and saute for a few minutes or until tender. Cool, then add to crab mixture. Add remaining ingredients (except olive oil) and fold together. Divide into six cakes. Heat remaining olive oil in saute pan and cook crab cakes until golden brown on each side. Place on a plate of salad greens and serve with the condiments of your choice.
Heat soup and milk in sauce pan. Add Velveeta stir until melted. Add squash and onion to mixture and stir gently until mixed. Layer Doritos in casserole sprayed with cooking spray, just enough to cover bottom good. Pour enough squash mixture to cover chips. Sprinkle enough cheese to cover mixture. Repeat layers until all is used, ending with chips then cheese. Cover and bake in 350 degree oven for 25 minutes. Uncover and bake for 10 more minutes until top is lightly brown.
Combine all ingredients; refrigerate 2 hours in an airtight container. *If you refrigerate, too far in advance, it will get watery.
Combine the water or broth, olive oil and pepper in a medium saucepan and bring to a boil. Stir in the barley, cover, reduce heat and simmer 13 minutes or until tender and liquid is absorbed. Remove pan from heat; stir in cheese, lemon zest, and parsley. Cover and let stand 5 minutes. Fluff with fork before serving.
Melt butter in heavy saucepan over medium heat. Add sausage and saute until beginning to brown, about 4 minutes. Using slotted spoon, remove sausage from pan. Add onions and 1 teaspoon of caraway seeds. Sprinkle with pepper. Reduce heat to medium low and cook 4 minutes, stirring occasionally. Mix in potatoes. Add broth and bay leaf. Simmer until potatoes are tender, stirring occasionally and breaking up potatoes with spoon, about 25 minutes. (Can be prepared 1 day ahead, cover and refrigerate sausage and soup separately. Bring soup to simmer over medium heat before continuing). Add broccoli and cauliflower to soup and simmer until just tender, about 10 minutes. Stir in cream and sausage, simmer until heated through. Add cheese and mix until melted. Season to taste with salt and pepper. Discard bay leaf. Sprinkle with caraway seeds and serve.
Combine all ingredients in a large saucepan. Bring to a boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes. Transfer sauce to bowl; refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover. Keep chilled.).
Combine duck, orange rind, salt, pepper and garlic in a medium bowl. Cover and refrigerate for 30 minutes. Preheat oven to 400 degrees. Combine juice, sake, soy sauce and honey in a small saucepan; bring to boil. Reduce heat to medium-low, and simmer until mixture is reduced to 2/3 cup (about 10 minutes). Heat canola oil in a large ovenproof skillet over medium-high heat. Add duck; saute about 5 minutes. Turn duck over; drizzle with about 3 TBS of juice mixture. Bake at 400 degrees for about 10 minutes. Remove duck from pan; cut duck into 1/4 inch thick slices (if using a breast). Serve with orange sauce. Serves: 6. Calories: 167. Fat: 6.3 g. Protein: 18.8 g. Fiber: 0.3 g. Chol: 71 mg. Sodium: 580 mg.
Use a 6 Quart Slow Cooker. Put the meat in your crockpot, and pour on all dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices coat the whole roast. Peel garlic cloves and add whole. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in beer. Cover and cook on low for 8-10 hours or until the meat shreds easily with a fork. Serve over rice or pasta, or on your favorite sandwich rolls.
In microwave safe bowl mix sugar, cornstarch and salt. Whisk in the egg, vinegar, water and mustard. Microwave on high for 3 minutes then stir. Microwave again on high for 1 minute then stir and repeat in 1 minute increments until dressing comes to a boil and thickens - about 5 - 6 minutes total cook time. (It will continue to thicken as it cools). Add butter. Store in refrigerator.
Preheat the oven to 350 degrees F, then grease & line (with parchment) a 7"x11" cake pan. Combine the dates & orange juice in a saucepan & bring to a boil before turning the heat down to low ~ Cover the saucepan & simmer gently for 5 minutes to soften the dates. Remove from the heat & mash the date mixture until smooth, then set aside to cool. In a mixing bowl, beat together the butter & sugar, then stir in the oats & flour to form a crumbly mixture. Press half of this mixture into the base of the prepared pan to form a smooth base, then use a fork to prick the base all over. Bake for 10-12 minutes or until lightly golden. Spread the date paste over the cooked base & sprinkle the remaining crumbly mixture over that as a topping. Return to the oven & bake for another 30 minutes or until lightly golden. Remove from the oven, cut into 12 bars & allow to cool in the pan on a wire rack. Great served either warm or cold.
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in white chocolate chips and set aside. In a large bowl, mix together the flour, 1 cup sugar, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a tablespoon of the cream cheese mixture. Bake in preheated oven for 25 to 30 minutes.
Mixture: Heat ingredients and stir in pan till boiling. Biscuits: Cut each biscuit into 4 pieces and shake in bag with sugar and cinnamon. Arrange in a bundt pan that has been well buttered (I use butter spray). Pour dissolved mixture over top evenly. Bake at 350° for 35 to 40 minutes. Be careful when you take it out of the oven,if you try to snitch some. IT IS VERY HOT!
Place daikon radish, carrots, onion, jalapeno, and garlic in large bowl and toss with salt. Let stand 1 hour, and then drain well. Transfer to 4-cup jar or plastic container. Bring vinegar, sugar, and 1/2 cup water to a simmer in small saucepan over high heat. Stir until sugar dissolves. Pour vinegar mixture over vegetables. Cover, and refrigerate 3 hours.
Heat the pineapple in a saucepan. Mix in the custard, 1 cup of sugar and the salt. Cook until thick stirring constantly. Remove from heat. Add the butter and mix in. Cool. Base: Cream the butter and suagar together and add egg yolks. Add sifted dry ingredients. Stir well. Roll out pastry and place into a large 13"x9" pan. Bake 20-25 minutes or until brown in a 350 deg F oven. Remove from oven and pour the pineapple mixture on top. Beat the egg whites in a separate bowl until frothy, add cream of tartar and sugar. Beat until stiff. Add to top of pineapple pie and bake until lightly browned in a 375 deg F oven.
In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth. Add the onion, the leeks, the carrots, the celery, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours. Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use. Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock may be frozen.
Mix and knead above well, roll out about 1/4 inch thick, paint top with the egg whites. Sprinkle with kosher salt and caraway seeds. Cut into 1/2 inch strips about 4-6 inches long. Bake at 325 degrees for 12-15 minutes, until lightly brown. Serve as bread stick with drinks.
Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter. Bake, uncovered, at 350° for 20-25 minutes or until juices run clear. Meanwhile, prepare rice according to package directions. Serve with chicken.
In a medium size skillet add 1 can chicken broth, cubed raw chicken breast, and halved garlic. Cook on med low covered for 15 minutes or until chicken is done. Remove chicken only and place on plate to cool. Meanwhile in a pot of boiling water, add 2 handfuls of salt and cook spaghetti. Drain. You can also half the amount of pasta and still use the same amount of the other ingredients and it turns out great if you are serving 2 people. In a large skillet over medium low heat saute garlic, parsley, red pepper flakes and tomatoes in olive oil about 10 to 15 minutes or until garlic is golden. Melt butter in a bowl in microwave, about 30 seconds. Toss pasta with chicken, butter, and garlic oil mixture.
Fry bacon in pan and set aside. Use same bacon pan and fry chicken in the bacon grease to add more flavor. Heat up your Mexican melting cheese. Mix ranch and sriracha sauce to add the spicy part! Clean and cut up lettuce. Make burritos!
Lay meat slices on flat surface. Sprinkle with salt and pepper. Lay 2 pieces of bacon on top of meat followed by onion, green pepper and a slice of dill pickle. Roll each steak up and either tie with a string or hold together with picks. Coat rolls with flour. Brown in first amount of margarine in frying pan. add more margarine if needed. Place rolls in small roaster when nicely browned. Melt second amount of margarine (or butter) in frying pan. Mix in second amount of flour and bouillon powder. Stir in water and ketchup until it boils and thickens. Pour over meat in roaster. Cover. Bake in 350 F oven until fork tender, about 1 1/2 to 2 hours.
Process the avocado and tofu in a blender or food processor. Add the apple cider vinegar, yoghurt, garlic and kelp to the avocado and tofu mixture. Blend until well combined. Transfer the mixture to a medium-sized bowl and fold in the sliced spring onions and finely chopped tomato. Place the mixture in a serving bowl. If not serving immediately, drizzle 1 teaspoon of extra-virgin olive oil over the dip to prevent discolouring, unless of course you are using a variety of avocado (such as Shepard in Australia) that does not discolour. Add the avocado slices for garnish, if using, and serve.
Cook milk and cornstarch over low heat until pasty. Remove from heat and cool completely. Whip butter, sugar and vanilla. Add milk and cornstarch mixture a little at a time, while whipping at high speed. Frost cooled cake.
Bring 4 quarts water to boil. Preheat oven to 425°F. Cut potatoes into 1-inch cubes and blanch 2 minutes in boiling water. Remove and drain. Place on baking sheet and add garlic, rosemary and olive oil. Season with salt and fresh pepper and place in oven for 30 to 40 minutes, until golden-brown. Remove and serve immediately.
Combine eggs and sesame oil. Set aside. Heat 1 tablespoon oil over high heat in large wok or frying pan. Add garlic and stir fry until fragrant, about 1 minute. Add shrimp, and cook until almost done, about 2 minutes. Push to the side of the wok, and add egg mixture to the center of the pan. Cook until set, about 1 minute, and then break up eggs. Push to sides of wok. Add rice and stir fry until until warm. Add soy sauce, fish sauce and sweet Thai chili sauce and stir to combine all ingredients. Add cooked vegetables, roasted cashews, green onions and mango. Stir until warm. Garnish with cilantro, bean sprouts and lime wedges. ENJOY!
Cut pork into 1/4-inch slices. (I also use sliced chicken breast or beef.) In a large bowl combine soy sauce, hoisin, rice wine, chili paste, ketchup, garlic, ginger, green onion and cilantro. Add pork and toss in marinade. Refrigerate for a few hours. Heat large non-stick skillet over medium heat. Cook pork with marinade for 7-10 minutes, turning occasionally. Serve with sauteed greens OR stir-fried vegetables.
Fill a large sauce pan about 2/3 full with water and bring to a boil. Add pasta and simmer for about 10 min, or until cooked. Drain. Meanwhile, brown ground beef in frying pan over medium heat until no longer pink. Pour off fat. Transfer cooked beef to the pot with pasta. Add tomato sauce and brown sugar. Stir well and serve.
In medium bowl, combine egg, sausage, stuffing mix and sage. Mix thoroughly. Shape into 1 inch balls. Add to large skillet. Cook over medium heat, turning occasionally, 5-8 minutes or until browned on all sides. Remove from skillet. Drain on paper towels. Drain fat from skillet and discard. Add water, ketchup, chili sauce, brown sugar, soy sauce and vinegar to skillet. Stir well. Return meatballs to skillet and stir to coat. Bring to a boil over medium-high heat. Cover. Reduce heat to medium-low and simmer 30 minutes, stirring occasionally. Transfer to chafing dish and serve with wooden picks. You can also bake these with the sauce in the oven set at 350 for 30-35 minutes.
Preheat oven to 200 C. Grease a 23 cm round pie pan. Melt 2 teaspoons of butter in a frying pan and cook onions until translucent. Mix sour cream with eggs. Add cooked onions and seasonings, mixing well. Combine flour and baking powder, add to batter, mixing just until incorporated. Add melted butter, mix well. Turn batter into the prepared pan. If using the bacon, cut the slices into small triangles and arrange on top of the batter. Bake in the preheated over for 25-30 minutes, or until firm and golden brown.
Brown the ground beef with the onion, then drain off excess fat. While the ground beef & onions are cooking, in a large pot put the tomato sauce & soup and 1-1/2 cans of water for each can of soup. Stir in the chili powder and bring to a boil. Add the cooked ground beef & onion. Cook over medium heat for about 10 minutes. Add the beans and noodles. The noodles don't need to cook very long, you can turn off the heat after 3-4 minutes. Let the hot chili stand on the stove (10 minutes or so) and as the noodles get done the chili will thicken so add water if you think it's getting too thick, according to your own preference.
Layer the first 5 ingredients in a lightly greased cake pan starting with the cherry pie filling on the bottom and ending wtih the cake mix on the top. Sprinkle the pieces of butter or margarine over the top. Bake at 350°F for 45-50 minutes. Serve with ice cream or whipped cream.
Split the english muffin with a fork, and toast it. When it's toasted, set open-faced on a plate, and put one slice of deli ham on each English muffin side. Heat a small nonstick pan on medium-high heat, and break both eggs into it, being careful not to break the yolk. When the white is firm enough, "separate" the egg whites from each other (because they've probably cooked their whites together) with a silicone spatula, and flip each egg over. Try to make them about the size of the english muffin, if you can. While the eggs are cooking, divide your slice of cheese in half, and arrange half a piece on each piece of ham. You might need to arrange it more to make it fit (the egg will melt the cheese). When the egg yolks are done to your liking, take the eggs and put one on each side. Tip: I eat these by holding the English muffin with my hand shaped like a "C" around the base and sometimes I have to hold the egg on when I bite into it with my index finger, so I recommend cooking the yolks all the way, unless you want juicy yolk all over the place!
Preheat oven to 200°C Spray a baking tray with oil. Spray a large nonstick frying pan with oil and heat over high heat. Add mince, cook for 3 minutes or until browned lightly, breaking up lumps with a wooden spoon. Remove Chicken from pan. Melt spread in same frying pan over medium heat. Add leek and mushrooms, cook, stiring, for 2 minutes or until soft. Add flour. Cook for 1 minute. Gradually add milk, stiring until smooth after each addition. Bring to the boil, stirring continuously. Simmer for 2 minutes or until sauce thickens. Remove from heat, stir in basil, cool. Cut filo sheets in half cross-ways. Spray each piece with oil. Stack 3 filo pieces together. Repeat with remaining filo to make 4 stacks. Place a quarter of the cooked chicken mixture in the centre of each filo stack. Fold pastry to enclose filling and make a parcel shape. Repeat with remaining filo stacks and chicken mixture. Place parcels on oven tray. Spray parcels with oil. Bake for 25 minutes or until golden.
1. Melt chocolate chips, Sunbutter and butter together in microwave on high for 1-1 1/2 minutes. Stir after 1 minute. 2. In a large mixing bowl, pour melted mixture over Perky O's and mix until coated. 3. Put powdered sugar in large ziploc or paper bag and add cereal mix. Shake until coated. 4. Place on cookie sheet to dry. Then, enjoy! *TIP Dairy-free option: use 1/2 cup EarthBalance margarine (contains soy) or Spectrum shortening in place of butter.
Cook pasta until desired doneness. Drain, rinse with cool water to cool and drain again. Meanwhile in small bowl, mix vinegar, sugar 3 T oil and seasoning packet from soup mix. Whisk until blended and set aside. Heat rest of oil in non-stick skillet over high heat until hot. Add pork and stir fry 6-7 minutes or until brown. Remove meat and stir fry mushrooms and broccoli until tender crisp adding more oil if needed. In large bowl, combine pork, pasta, broccoli, mushrooms and red onion. Pour vinegar mix over salad and toss gently to coat. Cover and refrigerate until serving. Just before serving, break ramen noodles into pieces. Add noodles and sesame seeds and toss. Sprinkle parmesan on top.
Heat half the oil in a tagine over medium heat. Add the onions, garlic, parsley, & cilantro to the oil. Cook the onion & herbs for 5 minutes. Add the bouillon cube, spices, tomato, & the rest of the oil to the onion mixture & continue to cook on low heat for 10 minutes. Before adding the potatoes sprinkle them with paprika & pepper. Then place the water, potatoes, olives, & lemon into the tagine. Cover & cook over low heat for 1 hour.
Preheat oven to 350 F degrees. Generously grease 8" by 8" baking pan. In food processor, place dates, 2 cups black beans, and oil or butter and puree until smooth. Add baking soda, vanilla, and 1/4 cup cocoa powder and puree until completely smooth. Taste and add additional cocoa powder, one tablespoon at a time, pureeing and taste testing after each addition, as desired. Taste testing is necessary because dates often vary in sweetness. (I use 1/2 cup cocoa powder because I prefer my brownies to taste like dark chocolate.) Mixture should taste deeply fudgy and chocolaty and not taste like black beans, dates, or overly sweet. Mixture should taste like rich dark chocolate but not bitter. Allow food processor to blend for 3 to 5 minutes without stop to emulsify. Pour batter into deep bowl. Add eggs and combine with electric mixer. Pour batter into greased baking pan. Bake until slightly firm on top and edges pull away from the sides of the pan for 30 minutes. Allow to cool slightly and cut into 6 pieces. Eat while warm. Store in refrigerator or freeze. Brownies are still delicious when they are eaten slightly cold.