HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine). Shape into 1" balls. Refrigerate balls. Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler. Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye. Cool on wax paper and store in refrigerator or freezer.
Preheat oven to 350°F. In a large mixing bowl, combine all cake ingredients except chocolate chips and walnuts. Blend well with a handheld mixer, scraping the sides of the bowl with a spatula. Fold chocolate chips and walnuts (optional) into batter. Divide batter in half and pour evenly into two greased and floured round layer cake pans. Bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool on a wire rack for at least one hour before turning out. Carefully turn first cake out of pan onto cake plate with flat side on plate and round side facing up. With a knife, carefully trim the rounded edge to make a flat surface for the filling. For filling, stir together brown sugar, cornstarch, salt and water in a medium saucepan. Over medium heat, cook (stirring constantly) until mixture begins to thicken (to a pudding-like consistency) and boil. Boil and stir for one minute. Remove from heat. Cool for at least 10 minutes. Spread filling over top of bottom layer of cake. Carefully turn second cake out of pan. Place flat side of cake atop bottom layer of cake (covered with filling) with round side facing up. Do not trim rounded top surface of cake. For glaze, heat chocolate chips, butter and corn syrup over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly. Spread over top layer of cake, allowing some of the glaze to drip down the sides of the cake. For bundt cake without filling, follow cake and glaze instructions. Baking time for cake may vary due to its being one layer instead of two. Turn cake out of bundt pan with flat side facing down and top with glaze as directed above.
Combine all ingredients except chicken in a bowl. Mix thoroughly. Add chicken and leave to marinate at least one hour, preferably longer. Grill chicken on the BBQ, hotplate or in the griller until golden brown and cooked through. Ususlly you would expect 12 thigh fillets to feed 4 to 6 people- in my family the kids eat 4 each so this recipe serves 3.
Season the butternut squash with 1 tablespoon of olive oil, salt and pepper and roast in the oven at 425° for 15 minutes. Meanwhile, saute leeks in remaining oil until they turn golden. Add fennel and grape tomatoes and cook over high heat for 3 minutes. Season with salt and pepper, stir in roasted butternut squash. Cook pasta according to the package instructions, but drain 2 minutes early, reserving 1/2 cup of cooking water. Toss pasta for 2 minutes with veggie sauce and cooking water. Remove from heat and top with pistachios.
To make crust: Cut together flour and butter until crumbly, add sugar and water and quickly mix together into a dough. Roll the dough into a ball and wrap in clingfilm; place in the fridge for 30 minutes. Preheat oven to 200°C. Roll the dough out and line a 24 cm (9") pie dish. To make topping: cut together all ingredients until crumbly. Filling: Peel fruit if you prefer. Slice or cut into pieces. Sprinkle with lemon juice to prevent them from turning brown. Mix together cinnamon, ginger, sugar and dry breadcrumbs. Sprinkle some of the mixture on the dough. Layer fruit and spice mixture in the pie dish. Sprinkle topping evenly over filling. Bake in the preheated oven for 30 minutes or until the fruit is tender and the topping has turned golden. Serve warm with whipped cream or vanilla sauce.
Open all cans. Add all ingredients to pot. bring to a boil. reduce heat and simmer 20 minutes, or until everything is heated through. Serve with shredded cheese for extra super yumminess, and tortilla chips or saltines on the side.
Preheat oven to moderately slow, 160 centigrade. Grease a deep 19cm square cake pan, line base with baking paper. Combine coconut and milk in a bowl. Let it stand for 30 minutes. Beat the butter and the sugar in a bowl with and electric mixer until light and fluffy. Add the eggs and beat until combined. Stir in the sifted flour, then banana, coconut mixture and the extra milk. Spread the mixture into the prepared pan. Bake in the oven for around 50 minutes until cooked when tested. Allow to stand for 5 minutes, then turn out to cool. For the frosting, beat the butter and cream cheese in a small bowl with and electric mixer until light and fluffy. Gradually stir in the icing sugar and the passionfruit pulp. Spread cake with the passionfruit frosting.
Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tablespoons butter into a small bowl and combine; set aside. Bring a 6 quart pot of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta, rinse with cold water, and set aside. Heat the remaining butter in a 4 quart saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10 to 15 minutes. Remove pan from the heat. Stir in cheese, cinnamon, and nutmeg and season with salt and pepper; set bechamel sauce aside. Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add shallots and bell peppers and cook, stirring often, until soft, 3 to 4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved bechamel sauce, the dill, and the reserved pasta and move the mixture to a 9" x 13" baking dish. Sprinkle evenly with reserved bread crumbs and the feta. Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.
Spray a small skillet with vegetable oil and put it on the stove top at medium-high to heat. Scramble egg with a fork in a cereal bowl. Open instant oatmeal packet and add it to the egg, mixing it in . Add enough water to make the consistency right for pancake batter, about 1 tbsp more or less. Pour into the skillet to form one large pancake. Turn heat down to medium. When edges begin to look dry and bubbles start to form on the top, flip with a spatula (about 2 minutes?). Cook on the other side for one to two minutes until done. Serve with condiments such as butter and maple syrup, or spread with peanut butter or yogurt and top with fresh fruit.
Preheat oven to 400°F. Grease muffin tins. Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a second bowl, combine eggs, milk, Amaretto and almonds. Add to dry ingredients, stir until mixture is just moistened; batter will look rough not smooth, do not overmix. Spoon into muffins tins, about 3/4 full. Bake 20-25 minutes of until golden brown. Remove from tins and place on wire rack.
Microwave onion, chili powder, chipotles, oil, garlic, jalapeno, tomato paste, and cumin in a bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir tomato sauce, sugar, and liquid smoke into slow cooker. Season beef with salt and pepper, add to slow cooker, and coat evenly with sauce mixture. Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH. Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Toss shredded beef with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Season with salt and pepper to taste. **Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month. If frozen, let filling thaw completely before using.
Preheat the oven to 325 degrees F (160 degrees C). For the recado: Using a food processor, reduce the annatto, coriander seeds, peppercorns, cinnamon, salt, cloves, garlic, oregano and chile to form a paste. Add the juice and pulse until combined. Rub the pork shoulder with some of the recado. Lay half the banana leaves in a roasting pan. Put the pork shoulder on the banana leaves and cover with the remaining leaves. Pour the remaining recado on top. Cover with a lid or aluminum foil and bake in the oven until the meat falls off the bone, about 6 hours. Meanwhile, for the mild salsa: Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve. For the spicy salsa: Mix together the tomatoes, lime zest and juice, cilantro, chile and onions. Season with salt and pepper. Keep in the refrigerator until ready to serve. Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas.
Preheat oven to 400°F, while combining ingredients. Grease muffin tins, or use paper muffin cups or silicone. (I love my silicone cups). Mix dry ingredients in very large bowl. Make well in dry ingredients. Mix wet ingredients in separate bowl. Incorporate wet ingredients into the well of dry ingredients - stirring until just moistened. Fill muffin cups and bake 18-22 minutes. Remaining batter can be stored in the refrigerator for up to 6 weeks. I love to make these fresh every day for the kids or take them into work.
Beat the chicken breasts with a rolling pin to loosen the fibres. Shred the chicken with two forks. Pour very hot water over the noodles and soak for 5 minutes. In a food processor, blend the garlic, coriander, peanut butter, soy sauce, honey, chilli oil, vinegar and sherry and blend until smooth. Divide noodles between four serving plates, top with cucumber strips, then the chicken. Drizzle with peanut sauce without smothering it. Garnish with extra coriander leaves and serve.
Cream butter and sugar. Add flour and mix to form a thick paste. Turn dough out onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and chill for at least 30 minutes. Preheat oven to 350. Grease two baking sheets. Roll dough on a lightly floured surface to 1/4" thickness. Cut out rounds with a 1 1/4" cookie cutter. Bake on sheets for 10 minutes, or until pale golden. Transfer to a wire rack to cool completely. Cookies can be decorated with piped swirls of buttercream and colored sugar.
Pour boling water over tea and steep for 5 minutes. Strain. Add sugar and lime skins and let stand for 1 hour. Remove skins from tea and add remaining ingredients. Serve chilled over ice.
Preheat the oven to 450°F. In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the porkchops on both sides with the seasoning mixture. Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160°F is reached. Serve immediately. *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.
Pour 1 inch water into medium saucepan. Bring to a boil over high heat; add parsnips. Cover; boil 10 minutes or until parsnips are fork-tender. Drain. Place in large bowl. Coarsely mash with fork; set aside. heat 2 tablespoons butter in small skillet over medium-high heat until melted and bubbly. Add onion; cook and stir until transparent. Stir in flour with wire whisk; heat until bubbly and lightly browned. Whisk in milk; heat until thickened. Stir flour mixture into mashed parsnips. Stir in chives; season with salt and pepper to taste. Form parsnip mixture into 4 patties. Spread breadcrumbs on plate. Dip patties in bread crumbs to coat all sides evenly. Press crumbs firmly into patties. Place on waxed paper and refrigerate 2 hours. Heat remaining 2 tablespoons butter and oil in 12-inch skillet over medium-high heat until butter is melted and bubbly. Add patties; cook about 5 minutes on each side or until browned. Transfer to warm serving dish. Garnish as desired.
Make the cake: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners. In a medium saucepan, melt the butter with the vegetable oil and water over low heat. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Meanwhile, make the frosting: Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour. Mix the frosting with the peanuts, chocolate chips and marshmallows. Frost the cooled cupcakes and serve.
Prepare Cooked White Rice: In a heavy 4-quart saucepan or Dutch oven, heat 3 cups water, 1/4 cup olive oil, and salt to boiling over high heat. Reduce heat to medium; add 2 cups rice and cook uncovered until rice appears to be dry-10 to 15 minutes. Using a fork, bring rice on the bottom to the top, but do not mix. Reduce heat to low; cook 10 minutes. Turn rice over again and cook 10 minutes longer. Cover rice and keep warm until ready to serve. This rice dish is somewhat crunchy in texture. Beans: In a 1-quart saucepan, heat water and squash to boiling over high heat. Reduce heat to low, cover, and cook until tender-10 to 15 minutes. Drain squash, reserving 1 1/2 cups cooking liquid in a measuring cup. Add annatto seeds to cooking liquid and set aside 5 minutes. In 4-quart saucepan, heat olive oil over medium heat. Add onion, green pepper, garlic, chile pepper, and cilantro; saute mixture, or sofrito, 5 minutes. Strain liquid from annatto into sofrito, discarding seeds. Add tomato sauce and squash. Reduce heat to low and cook, stirring occasionally, until sauce is thickened-about 20 minutes. Stir undrained beans, salt, and oregano into mixture and cook until beans are warmed through and sauce has thickened again-about 15 minutes. To serve, spoon bean mixture over Cooked White Rice on serving plate. Enjoy!
In a small bowl mix chicken cubes with Buffalo sauce and set aside. Spread Alfredo sauce on prepared pizza crust and top with 1/2 the mozzarella cheese. Top with chicken cubes (sprinkle on any sauce remaining in the bowl), onions, mushrooms, black olives and cilantro. Finish with the rest of the cheese. Bake at 425 for about 15 minutes or until crust is brown.
Combine all ingredients in a blender on high until combined, about 30 seconds. Pour into small bowl and cover and refrigerate until ready to serve. Stir before serving.
Cream the shortening, butter, sugar& egg. Mix flour, baking powder, cinnamon& cardamon. Add nuts. Chill. Roll into 1" balls and place on ungreased cookie sheet. Flatten slightly and decorated with an almond. Brush with egg glaze. Egg Glaze---------. mix egg yolks and water. Bake at 375f for 10-12 minutes.
Stir together the sugar, salt and meal. Add eggs, stir, add vinegar, and vanilla. Stir in melted butter, do not beat. Put into the partially baked and cooled crust. Set into a moderate oven for about half an hour. Brush liberally with melted butter if desired. Pie will not be fully set when it's done.
Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). (For a soupier dish, use 4 cups of broth).