HumbleIntelligence/food-ner-1-Million huggingface dataset:
Position the rack in the lower third of the oven and preheat to 350° F. Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper. Sift the flour, baking powder, and salt onto a piece of wax paper; set aside. In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds. Add the sugar in a steady stream, then stop the machine and scrape down the bowl. Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes. Gradually pour in the eggs, about a tablespoon at a time. (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.) Continue beating until the mixture is ivory-colored. The entire process of adding and beating the eggs should take 3 to 4 minutes. Reduce the mixture speed to low. Add the flour mixture in four additions, alternating with three additions of the milk. After each addition, beat until smooth and scrape down the sides of the bowl. Beat in the vanilla with the final addition of milk. Spread the batter evenly in the prepared pans. Bake until the tops spring back when the cakes are lightly pressed in the centres and a toothpick inserted in the centres comes out clean, about 25 minutes. Transfer the layers to wire cooling racks and cool for about 10 minutes. Invert onto the racks or plates and remove the pans. Peel off the paper liners and place them back on the layers, sticky sides up. Invert onto wire racks, right side up, and cool completely on the wax paper. (The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, overwrapped with foil, for up to 2 weeks.) NOTES: it is very important to cream the butter and sugar thoroughly. This incorporates air and is the key to producing a high-rising cake. Be sure that all of the ingredients are at room temperature to reduce the chances of curdling. Scrape down the sides of the bowl often during the creaming and mixing stages.
In a shallow dish, beat eggs and milk. In another shallow dish, combine the bread crumbs, lemon pepper, dill and garlic powder. Dip salmon in egg mixture, then coat with the crumb mixture. Place on a greased or sprayed baking sheet. Bake at 350 degrees for 14-18 minutes or until fish flakes easily with a fork.
Preheat oven to 350°. Grease and flour three cake pans. Sift together flour and baking powder. In a mixing bowl, beat butter and sugar together on medium-high speed until fluffy and light, about 3-5 minutes. Add orange zest and vanilla and beat in 15 seconds more. With mixer at medium speed, add one egg at a time, letting each egg incorporate before adding the next. Turn mixer to medium-low. Add flour in three parts, alternating with the orange juice until smooth. Don't overbeat. Spoon equal parts of batter into the three cake pans. Bake for about 25 minutes. Remove cakes and cool completely. Mix the marmalade with a little water and stir till almost pourable. Spread half the marmalade over one of the layers. Add the next layer on top and spread with the other half of the marmalade. Top with the last layer. Sprinkle the cake with powdered sugar through a sieve and serve.
Whisk all the ingredients until soft peaks form. Keep refrigerated until it's time to serve over fresh fruit of your choice.
Mix dry ingredients. Add can of evaporated milk. Cook until thick like gravy. Add butter and vanilla. When butter is melted and stirred in, serve over biscuits.
Mix together crust ingredients until crumbly. Press in bottom of oblong pan. Bake for 20 minutes at 350*. Mix together cream cheese, powdered sugar and 1/2 carton of cool whip. Spread on cooled crust. Mix 2 packages instant pudding with 3 cups milk. Spread on cream cheese mixture. Top with rest of cool whip.
Drizzle oil over bread, a little bit at a time. Toss until the cubes are lightly coated, not soggy. Sprinkle on the spices and cheese. Toss until evenly dispersed. (You may vary amounts to suit your taste). Broil approximately 2 to 3 minutes, until crisp. Once cooled, store in air tight container.
Heat oil in a medium saucepan and saute the onion, garlic, celery and the chilli (take seeds out for a milder flavour before you dice the chilli). cook slowly until soft. Add the Meat and stir with a fork until its well broken up and turned brown. Add the tomatoes, with the juice, and all the other ingredients, and simmer stirring every so often for approximately an hour or until its thickened up. Cook spaghetti or pasta for the usual length of time, until its al dente, drain well. dont wash it with hot water as the sauce will stick better. Add the sauce and stir well. serve immediately with a tomato salad and crusty bread. You can freeze the sauce easily.
Mix first 7 ingredients. Pour into a greased 13 x 9" baking pan. Combine topping of last 4 ingredients. Pour over cake batter and bake at 350 degrees for 25 minutes.
Remove chicken skin, then butterfly cut your breast. (Hold a long shark knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book). Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan. Crack the eggs into a dish large enough to fit chicken breast. Season eggs with salt and pepper, give them a light beat. Chop the parsley (keep a few sprigs for garnish) and add half to egg wash. Grate all the Parmesan cheese and add to egg-wash, mix well. Get your wine and chicken stock portions ready. Add the plain flour to a plate. Peel the garlic and place in garlic press (or chop finely). To a frying pan on moderate heat, add the olive oil and half the butter. Coat the chicken in the flour, shake off any excess flour. Dip the chicken in the egg wash, make sure it's totally covered and place in hot oil. Cook for approx 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest. To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the crushed garlic. Add the squeeze of half a lemon. Add the chicken stock. Add the remainder of chopped parsley. Add the remainder of butter and reduce for 2 minutes on full heat. Return the chicken to the sauce and continue heating chicken on medium heat. Serve the chicken, and reduce the sauce until it looks a little thicker (not too thick).
cook off chicken, garlic, onion and spring- onion in butter and oil until chicken not quite cooked through. spoon mixture into seperate bowl, keeping liquid in pan. add second measure of butter to juice and melt together. to this add mustard, cayenne and cornflour, cook for 1 minute. Stirring all the time, slowly add wine then cream. stir until thickened. Add chicken mixture and mushrooms to sauce and simmer lightly, stirring occasionally, for approx 20mins. serve with new potatoes and stirfry veges.
bring a pot of water to a boil, add acini di pepe and some salt, cook according to package directions until al dente, drain. mix with 1 tbsp olive oil and set aside. heat remaining oil in a skillet. add carrots and onion, cook for 8 minutes. add garlic, zucchini and peppers, season with salt and pepper to taste, saute 5 minutes. add wine and scrape up any brown bits. add the pasta to the pan and stir, combining everything. remove pan from heat, stir in parsley, oregano, romano cheese. season with salt and pepper, serve.
Start by browning the beef in the pan, chopping up so the meat takes on a "sloppy joe" appearance. Drain ground meat. Pepper meat LIBERALLY ! This is supposed to be redolent in the taste of ground black pepper. Whisk together water, salt and flour. Add to skillet, and allow to come to a boil. Lower heat and simmer until mixture has thickened. Serve on buns with mayo, your favorite coleslaw and a slice of tomato.
Combine the sherry, soy sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper, and garlic. Marinate the sirloin at room temp in the mixture for one hour. Heat a tablespoon of the remaining oil in a wok over high heat. Stir-fry beef quickly, until the meat is medium rare. Remove and set aside. Mix the remaining cornstarch with the oyster sauce. Reheat the wok with the remaining oil. Add the broccoli and carrots; stir-fry for 30 seconds. Add the broth, cover the wok, and steam for approximately one minute or until the vegetables are tender-crisp. Add the corn, snow peas, scallion, beef & oyster-cornstarch mixture. Heat quickly, until the sauce is clear and thickened. Serve immediately.
Boil the potatoes until half cooked then add the onion and garlic into the pot. Mash together once potatoes are fully cooked. Stir in the rest of the ingredients to make a soft dough. It should not be sticky. Roll out onto a floured board until it is 1/2 inch thick (1.25 cm) and cut into round or triangle shapes. Cook 5-7 minutes on each side in a heavy based fry pan until golden brown. Serve immediately with plenty of butter.
Melt butter in a nonstick Dutch oven over medium-high heat. Add onion, celery and carrot; cook, stirring occasionally, until onion is softened, about 5 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. (Optional: Reserve enough of the slices of sliced white mushrooms to place a couples slices on top of each soup serving.) Stir in broth, salt and pepper; bring to boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Remove Dutch oven from heat. Uncover and let cool 30 minutes. Puree soup in batches in food processor or blender. Return soup to Dutch oven; stir in half-and-half, sage and thyme. Cook, stirring occasionally, over medium heat until heated through, about 10 minutes. Optional: Top each bowl of soup with a couple slices of sauteed mushrooms.
1-Place the brisket in a sealed plastic bag with 2 cups of the wine, Worcestershire sauce, 1 teaspoon of the garlic, 1teaspoon of the white pepper, paprika and bay leaf. Coat all the sides and allow to steep overnight in the refrigerator. 2-In a large, deep Dutch oven, heat 2 tablespoon of the oil and saute the onions and carrots over medium heat until softened. Transfer the cooked vegetables to a bowl with a slotted spoon. 3-Drain off the marinade and reserve. Pat the onion soup mix, flour, and salt on the meat. Heat the remaining 2 tablespoons oil in the pan and brown the seasoned meat over high heat unit golden all over. Add the remaining 1-2 cups wine, beer, mushroom soup, ketchup, broth, remaining teaspoon garlic and reserved marinade and cooked vegetables. (Meat should be covered by the liquid) Bring to a boil, cover, reduce heat and simmer slowly for 1 hour. 4-Preheat the oven to 325°F. 5-Turn brisket in the sauce and place in the oven for 3-4 hours or until very tender. 6-When slightly cooled, remove the meat and slice it. Put it back in the gravy and refrigerate it overnight. 7-Skim the fat and reheat in the dish in the 325F oven until piping hot. Serve brisket and gravy accompanied by noodle pudding or mashed potatoes.
Sift the flour into a bowl. Stir in the salt and the sugar. Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended. Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled. Super fast and easy. This dough does not need to stand. Makes enough dough for 10-12 large empanadas.
Preheat oven to 350°F Grease two 2-cup souffle dishes or custard cups and sprinkle each with 1/2 a teaspoon of sugar; set aside. Place the sweet potato in a saucepan; cover with water. Cover and cook until tender, about 10-15 minutes; drain well. Mash lemon juice, salt, and nutmeg into the sweet potatoes. You should have about 1 cup. Set aside to cool. In another saucepan, melt butter; stir in flour and 3 teaspoons sugar until smooth. Gradually add milk; cook and stir until thickened and bubbly. Remove from the heat. In a small bowl, beat egg yolks; stir in mashed potato and milk/butter mixture. In another bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. Divide and spoon into prepared dishes; top with marshmallows. Bake, uncovered for 35-38 minutes or until a knife inserted in the center comes out clean. Serve immediately.
Instructions. Combine the chocolate chips, butter and salt in a medium microwave-safe bowl. Microwave the mixture on Medium-high (70%) power for 1 minutes, stir. The morsels may retain some of their original shape. If necessary,. microwave at additional 10-15 seconds intervals, (to prevent burning. of the chocolate) stirring just until smooth. Alternatively, you can. melt the chocolate on a hot water bath. Transfer the mixture to a large mixer bowl. Stir in the vanilla. extract. Gradually beat in the sugar, alternating with the milk until. you get a smooth frosting.
Set oven to 180°C. Beat egg until white and fluffy. Add xylitol to egg and mix. Add soy milk & yogurt then oil. Mix and shift dry ingredients together. Add in grated carrot and dry ingredients until just combined. Divide mixture to 6-8 and spoon into paper case (in Muffin tin). Bake in the oven for 25-30 minutes, or until they test done with a toothpick inserted in the middle. Remove from the tin while still hot. Cool in air tight container so that they won't dry.
Place chicken breast halves between 2 pieces of waxed paper. Pound chicken to 1/8" thickness. Mix sugar and cinnamon. Coat apple slices with sugar mixture. Divide apples among chicken breast halves; secure with toothpicks. Cover and grill chicken 4 to 6" from medium coals, 20 to 25 minutes, turning after 10 minutes, until done. Remove toothpicks. Mix the apple cider and cornstarch in 1 quart saucepan. Cook over medium heat until thickened and bubbly. Spoon over chicken.
Flatten pork slices to 1/2 inch thickness. Combine the thyme, paprika, salt and pepper; sprinkle over both sides of pork. Broil 3-4 inches from the heat for 3-4 minutes on each side or until meat juices run clear; keep warm. In a nonstick skillet, saute onions and garlic in butter until tender. Add apples; cook and stir for 2 minutes or until apples are crisp-tender. Combine the cornstarch, broth and apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.
Preheat oven to 400°F Brush 2 large baking sheets with some oil or spray with PAM*. Peel the potatoes and slice very thin, using a mandoline or slicer. Immediately arrange potatoes in a single layer on baking sheets. Brush with remaining oil or spray with PAM*. Bake in the center of the oven until golden, 12--15 minutes. Transfer to wire racks while still hot. Sprinkle chips with thyme and salt to taste. Cool completely. Chips may be stored for up to 3 days in an airtight container at room temperature.
Combine shake and bake parmesan cheese in glass pie plate. Mix Miracle Whip and milk in another pie plate. Pound chicken breasts until flat. Dip in dressing mixture then coat with shake and bake mixture. Place on foil lined sheet and bake at 400°F for 15 minutes or until done.
Whip up the Rich's Whip until fluffy. Add in the chocolate pudding mix and whip until well blended. Add the rice milk slowly and continue whipping until it softens up. Scoop into pie shell and refrigerate for 6 hours.
Sautee the onion rings in a skillet with a tiny bit of oil. While the onions cook, cut a small slit in the middle of each salami slice. If you don't do this, once the salami starts to cook, it will curl up. Once the onions are about halfway done, add the salami. Brown on both sides. Slather mustard on each slice of bread. Place 2 slices of the salami and half the onions on a slice of bread and top with a slice of bread. Do the same for the second sandwich.
Preheat oven to 325°. Grease and lightly flour bottom of tube pan. Sift together flour, baking powder and salt. Cream butter. Gradually add sugar, beating all the time. Beat in eggs, 1 at a time. Add dry ingredients. Beat. Add lemon juice. Pour batter into prepared pan. Bake for 1 hour and 45 minutes, or until done. Cool on a wire rack.
Get a large pot of water heating to boil the noodles. Cut cabbage into bite-sized pieces, chop green onions, mince garlic and thinly slice onion. Melt bacon grease in a wok or large skillet, brown garlic while stirring constantly. Add onion and continue to stir until really brown and most of the juices are absorbed. Add chicken. Once chicken is cooked through add the green onions and cabbage. Cook until cabbage is limp, just a few minutes. Sprinkle on the bouillon, salt and pepper. Cook noodles (5-7 minutes) and combine with veggie/chicken mixture. Can be served as is, or over rice. I like to include a dash of Maggi Seasoning sauce or Soy sauce too.
Heat oven to 400°F Spray bottoms only of mini muffin pan cups with cooking spray. For topping, combine sugar and cinnamon in small bowl; mix well and set aside. For muffins, combine flour, oats, sugar and baking powder in large bowl; mix well. In small bowl, combine milk, egg, margarine and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins. Bake 12 to 14 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm. Note: To prepare regular-size muffins, line 12 medium muffin pan cups with paper baking cups or spray bottoms only with cooking spray. Prepare muffin batter as directed above. Fill muffin cups almost full. Sprinkle with topping. Bake 18 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
Melt the butter and sugar in a pan over gentle heat then take off the heat and stir-in the biscuit curmbs. Press this mixture evenly into the bottom and slightly up the sides of a greased loose-bottomed 20cm cake tin. Place in the refrigerator and chill for 2 hours. Remove the vanilla seeds: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife. Make the filling: Place the soft cheese, sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until the mixture is completely combined. Add the remaining filling ingredients and mix. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight. Carefully lift from the tin and set on a work top. Pipe the whipped cream as a border around the edge of the top of the cheesecake then fill the centre with the stewed blackcurrants. Chill in the fridge for about 3 hours and serve. To stew blackcurrants: use 250 gms blackcurrants (tinned, frozen or fresh) add 3 Tbs water and 3 Tbs sugar, bring to the boil and then simmer until the currants burst and then reduce down slightly to get rid of most of the liquid.
Cut halibut into portion size pieces (this will vary with every family); set aside. In gallon ziplock bag combine all dry ingredients; seal bag and shake to mix. Add halibut pieces to dry ingredients and shake thoroughly again. In small bowl combine mayonnaise and mustard; mix thoroughly (secret ingredient!). Add some oil to skillet over med heat until oil begins to ripple. You will need to add more oil in small amounts at a time throughout cooking. Add halibut a few pieces at a time to skillet until full. DO NOT OVERLAP FISH. Cook until just beginning to brown on bottom side and flip. Once turned, lightly baste browned side of fish with mayonnaise mixture. Turn fish once more and repeat basting. The key to this step is to re brown basted sides of fish before removing from pan. The pieces should turn a deep brown (not black but close). That is when you know they are done. Serve while still hot. (May be kept in warm oven until all fish is done).
In a medium sauce pan bring the water and grits to a boil, stirring constantly once they begin to thicken. Add corn and cheese and stir until cheese is melted. Salt and pepper to taste.
Melt chocolate in a double boiler or in the microwave, being careful not to over cook. Stir in peanut butter, blend well. Mix with other ingredients until well blended. Drop by teaspoonfuls onto waxed paper. (about the size of a small walnut). Let stand until set.
Preheat the oven to 350 degrees. Toss the chicken breasts in 1/4 cup olive oil to coat well. Loosen the skin carefully from the breast, and stuff 1 tablespoon of Olive Grove rub under each breast. Roll the white meat over any excess rub. Place an oven-proof frying pan over high heat and add remaining 1/4 cup of olive oil and the diced pancetta or bacon. Fry until crisp and browned, then put to one side on kitchen towel to drain the oil. Return the pan to a high heat and add the butter. When the butter begins to brown, add the breasts skin-side down. When nicely golden, turn and brown the other side. This will take approximately one minute per side. Remove from heat. Deglaze the pan with the white wine and add back the pancetta or bacon. Arrange the tomatoes around the chicken breasts. Sprinkle sugar over the tomatoes and toss gently to coat in pan juices. Season with salt and pepper and bake in the oven for around 10 minutes or until chicken is cooked through.
In a large bowl, combine the first nine ingredients. In a large skillet, heat 1 tablespoon oil; drop four 1/4 cupfuls of batter into skillet. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining oil and batter.
Begin to warm the cooking oil in a 10 inch frying skillet, add oil to cover the bottom of the skillet. Mix dry ingredients on a plate to roll the cut pieces of chicken into. Whisk the 2 eggs and milk, dip the chicken pieces into the egg/milk mixture, then dredge the pieces in dry mixture by roling them in the mix to thoroughly coat each piece. "Quick fry" the chicken on all sides to crisp the outside to a light to medium browness then lay on a large baking sheet at even spacing between pieces, mix the sizes evenly also. Bake uncovered in the oven at 375 degrees for about an hour (until juices run clear when you pierce a piece with a fork). When you take the sheet out, let the chicken cool for a few minutes before serving. Hint: You can also put the dry ingredients into a 1 gallon ziploc freezer bag to "shake" then fry. I list ingredients per chicken so you can adjust for your family needs.
Add chocolate to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Dip the rim of the milkshake glasses into the chocolate and spread around with a small spatula. Immediately dip in graham cracker crumbs, covering all the chocolate areas. Chill in fridge for 10 minutes to set. Meanwhile, cut two sharks out of the orange peels freehand or by using a stencil. Add ice cream, curacao, rum, and 2 drops of gel food coloring into a blender. Blend until smooth. Pipe cherry syrup on the inside of the milkshake glass in a drip pattern. Pour in milkshake. Top with whipped cream and garnish with orange peel shark.