HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chocolate chips in a small bowl. In a small saucepan, heat heavy cream over medium heat until steaming and bubbles start to form around the edges. Pour heavy cream over chocolate and whisk until chips are completely melted and smooth. Cover the surface directly with plastic wrap and refrigerate until firm, about 2 hours. Preheat oven to 400 degrees F. Grease skull pan with cooking spray and dust with cocoa powder. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In a separate bowl, whisk butter, sugar, buttermilk, food coloring, vanilla, vinegar and egg yolk until smooth. Add wet ingredients into dry and whisk until just combined. Divide batter evenly among skull cavities. Using a tablespoon, portion out the chilled chocolate mixture into 6 balls. Place 1 chocolate ball in the center of batter in each skull. Bake until center springs back when lightly pressed, about 18 minutes. Remove from the oven and invert cakes onto a baking rack or large platter. Place yellow candies in the eye sockets and serve immediately. Buy Now: Skull Pan - $30.06. https://amzn.to/2A3hHYJ. Disclaimer: the above is an affiliate link, from which Genius Kitchen may earn a commission. The presence of these links does not imply an endorsement of any product or service. Price and stock may change after publication date (10/1/18).
Rinse the beans, checking for stones and debris. Soak beans overnight. Saute bacon until crisp, drain. Add carrots, celery, onions and garlic to bacon grease. Saute 5-10minutes. Drain beans. Put in bean soup pot along with carrots, celery, onions and garlic. Add the cooked bacon. Add the ham hock, tomato sauce and water. Bring to a boil, turn the heat down and simmer for 2 1/2 hours until beans are soft. Remove the ham hock and pull the meat from the bone. Chop and return meat to the soup. Remove 1/4th to 1/3rd of the beans, mash or puree. Return to pot and simmer another 20-30 minutes, stirring occasionally. Skim off unwanted grease. Season with salt and pepper. Serve.
Cook the ears of corn for about 5-7 minutes in a large pot of boiling salted water. Drain and place into a bowl of ice water to stop the cooking. When corn is cooled, cut kernels off of the cob. Mix corn in a large bowl with red onions, oil, vinegar, salt and pepper. Toss in fresh basil ribbons right before serving. I usually taste to see if more salt and pepper is needed. Can be served cold or at room temperature.
Combine in a bowl. Refrigerate until chilled. Makes 2 1/4 cups. Note: Time does not include chill time.
Preheat oven to 350 degrees. Combine strawberries, apple, sugar, vanilla and 2 tablespoons flour in a shallow baking dish, mix well. For topping combine 1/2 cup flour, oats, almonds, nutmet and brown sugar in a medium bowl. Using a pastry cutter, or 2 knives, cut butter into topping mixture until coarse crumbs form. Sprinkle crumb topping evenly over fruit mixture. Bake about 25 minutes, until topping is lightly browned. Cool 15 minutes before serving.
Melt marshmallows and 2 tbs. of water in microwave or double boiler. (Microwave in 30 second increments, stirring in between until the marshmallow is melted. Usually a total of 1 minute.). Mix 3/4 of the powder sugar with the melted marshmallow. Grease your hands with Crisco and knead the mixture, gradually adding the remaining sugar for at least 8 minutes. You can add food coloring at this point. Working it in the mixture. You may refrigerate, double wrapped in plastic for weeks if you want, when ready to use just reheat in microwave for about 10-20 seconds. DO NOT FREEZE Fondant. Your cake must be completely cooled, add a thick coating of icing to the cake. (gives a smooth finsh and helps fondand to adhere to the cake. Figure what size you need to cover your cake. (9 inch cake with 3 inch sides 3+9+3=15 plus 1 for extra so you need a 16 inch circle cut.). Do not store cake in refrigerator once the fondant is placed on cake. Moisture will destroy the surface. Store in a sealed container.
Mix dressing, milk and hot sauce. Pour over chicken in sealed container. Refrigerate for at least 30 minutes longer if you have time. When ready to cook, preheat oven to 350°F Spray nonstick pan with cooking spray, set aside. Mix crumbs and spices. Dredge chicken in crumb mixture shaking off excess. Place chicken on prepared pan and place in oven for 15 to 20 mins or till 160°F. Serve with your favorite dippers.
Preheat oven to 425. Place a 10" cast iron skillet into the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk together to combine well. In a lg. bowl, combine the buttermilk, eggs and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture, and stir to combine. If the batter will not pour, add more buttermilk to batter. Add 2 T. canola oil to the cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown, and springs back, about 20 minutes.
Use both the unsweetened cocoa powder and yellow food coloring to tint the icing. Spread a thin layer on top of each of the 10 cupcakes and arrange on a platter, four down the center and three on each side. Place so they are just touching each other. This will form the bed for your "pasta". Put remaing icing in a pastry bag, press the air out then seal. Using a plain tip pipe the icing all over the cupcakes to look like spaghetti letting some fall over the sides of the cupcakes for an authentic look. Place the hazelnuts and strawbery preserves in a bowl and toss to coat Spoon a bit of the preserves on top of each cupcake then place a hazelnut (meatball) on each and let that extra meatball fall on the side of the platter. Sprinkle with the grated white chocolate (parmesan). Place the chocolate chunk on a small plate along with a mini grater and bring to the table when you serve your spaghetti dessert. Enjoy your spaghetti & meatballs!
Toast almonds. In a chilled bowl, whisk cream to stiff peaks. In a large mixing bowl, mash banana with lemon juice. Stir in mayo, curry powder, salt and pepper. Fold in whipped cream. Add chicken, grapes and almonds. Toss with dressing. Serve on plates lined with lettuce.
Prepare cake mix, pour 1/2 of batter in greased and floured 9 x 13 inch pan. Blend filling ingredients until smooth and creamy. Spread filling over cake batter. Pour in remaining cake batter. Bake at 350 degrees for 45 minutes. Cool completely. Prepare icing and spread on cooled cake. Keep cake in refrigerator.
Heat the oil in a large skillet. Add garlic to oil. Add the chicken pieces, and stir over medium heat to coat the chicken with the oil and garlic. Stir in the water, tomato paste, soy sauce, and lemon juice. Simmer, covered over low heat for about 5 minutes, stirring once or twice, until the chicken is cooked through. Add the parsley and hot shells. Toss to coat.
Preheat oven to 150°C Place the parmesan, thyme, chilli, salt and pepper into a bowl and stir to combine. Roll the ricotta in the dry mixture to coat thoroughly then place cheese on a lightly greased baking tray. Bake for 1 hour or until golden. Drizzle with white balsamic vinegar and serve with crusty bread and an assortment of crackers.
Preheat oven to 350°F Line and 8" square baking pan with foil, allowing the edges to hang an inch or 2 over two sides of the pan. Coat pan and foil with cooking spray. In a medium bowl whisk together the next four ingredients. Set aside. Combine cherries, 1/4 cup of sugar, water and the almond extract in a small, heavy saucepan over medium heat. Cover and simmer until the cherries soften and juices form, stirring occasionally, about 8 minutes. Cool slightly. Puree cherry mixture in a blender until smooth. Set aside. Place 1/2 cup of chocolate chips and the butter in a large metal bowl set over a saucepan of simmering water and stir just until melted. Whisk 3/4 cup of cherry sauce, remaining 3/4 cup sugar, eggs, and egg whites into chocolate mixture to blend well. Whisk in flour mixture. Transfer the batter to the prepared pan. Sprinkle with remaining 1/4 cup chocolate chips. Bake until a toothpick inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to a rack anc cool completely. (Can be prepared 1 day ahead. Cover brownies and store at room temperature. Cover and refrigerate cherry sauce). Using the two overhanging foil edges, carefully lift brownies out of pan. Cut into 12 pieces. Before serving, drizzle cherry sauce on top of each brownie, then add a dollop of whipped cream. Serve immediately.
Melt the milk and the butter together in a small bowl. Set aside to cool slightly (110°F). 2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, yeast and salt. Add the milk mixture, the eggs and egg yolks and mix on low just until combined. Switch to the dough hook and knead the dough on low speed until smooth and elastic, about 6 minutes. The dough should be workable but still somewhat sticky. Add a few more tablespoons of flour if necessary but resist the urge to add too much. Transfer the dough to a buttered bowl, cover with plasitc wrap, and set it in a warm place to double, 60 to 90 minutes. Tip the dough out onto a lightly floured surface and knead it once or twice to expel the air. Roll the dough into a 91/2 by 12 1/2 inch rectangle. It should be about 1/2 inch thick. Using a 3 inch round cookie cutter, cut out 12 dough rounds and set them on two floured rimmed baking sheets. Lightly cover the sheets with plastic wrap and set in a warm place until almost doubled, 60 to 90 minutes. Line a rimmed baking sheet with a few layers of paper towels. Add the oil to a medium, heavy-bottomed pot. Attach a candy thermometer to the side of the pot and heat the oil to 350°F. Carefully add 2 to 3 doughnuts to the oil and fry them until golden brown, 2 to 3 minutes per side. Using a slotted spoon, transfer the doughnuts to the paper towels. Repeat with the remaining dough. Toss the warm doughnuts in the powdered sugar. Use a chopstick to poke a hole into one side of each doughnut. Twist the chopstick around to make some room in the center of the doughnut. Be careful not to poke through the other side. Transfer the jam to a pastry bag fitted with a small round tip. For each doughnut, insert the tip of the pastry bag into the hole and gently squeeze to fill. Alternatively, instead of powdered sugar, make a glaze by whisking the powdered sugar together with the cream and some food coloring. Top each filled doughnut with some glaze and top with sprinkles. Let the glazed doughnuts stand at room temperature for a few minutes to set.
Combine all ingredients in large pot. Simmer on medium-low heat, stirring occasionally, for 30 minutes or until all sugar is disolved and weiners are hot.
Preheat oven to 350F and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Stir in the chocolate chips. Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 10-12 minute Cookies will be light brown at the edges when done. Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Preheat oven to 350. Prepare stuffing mix according to package instructions (or make your own recipe). After the stuffing is prepared, add anything you want to the stuffing mix (apples, cranberries, mushrooms, olives, etc.). Scramble the eggs and add sea salt and freshly ground pepper, to taste. Place in a shallow dish. Place flour in another shallow dish. Place breadcrumbs in another shallow dish. Add garlic powder, seasoned salt and dill weed. Combine well. Slice pork chops down the center to create a pocket, taking care not to slice them the whole way through. Or have the butcher at your grocery store do it for you when you buy them. Stuff the chops with the stuffing mix and secure the flaps of the pocket with a toothpick. Heat olive oil in a small pan over medium heat until it sizzles if anything is put into it. Dip chops in flour, then eggs, then breadcrumb mixture. Brown chops (one at a time) on all sides to get breading to stick to chops and stay crisp while baking. Transfer chops from pan to glass baking dish. Cover and bake 35-40 minutes. Serve with extra any leftover stuffing.
In a large skillet, bring 1/2 cup water, the root beer, sugar, cinnamon, cumin, cloves and salt to a boil. Add the carrots. Return to a boil, cover and cook for 5 minutes. Uncover and boil until tender, stirring occasionally, about 15 minutes. Remove the pan from the heat and stir in the thyme. Serve.
In a large skillet brown ground beef; stir in taco seasoning as directed on package;drain excess liquid and let cool. Mix together remaining ingredients (except for the tortilla chips) in a large bowl, add beef mixture and toss. Stir in the tortilla chips and toss (or place chips on top of each individual serving). Serve with sour cream, avocado slices, and green chilies and/or your favorite taco garnishes.
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots, onion and garlic. Cook until tender about 1 to 2 minutes. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and cook until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
Mix everything together, heat 1 tbs cooing oil in skillet, form mixture into patties and fry in hot oil about 6 minutes or till golden brown, turning once. make patty size based on audience. toddlers like silver dollar sized patties. adults like burger sized. add old bay seasoning for an adult twist.
Add first 6 ingredients to a large mixing bowl; stir to combine. Add the milk, butter, egg, and vanilla; using an electric mixer, beat for 2 minutes or until well blended. Pour batter into a greased 13x9 inch baking pan. Sprinkle with blueberries. For the topping: in a smaller bowl, add the sugar and flour; stir to mix. Add the butter; toss with a fork until crumbly. Sprinkle over blueberries. Bake at 350 degrees for 40 minutes or until lightly browned.
Brown meat in olive oil or butter in a large pot. Add onion, bellpepper, and garlic to pan and cook until vegetables are soft. Add the rest of the ingredients and simmer uncovered for two hours, stirring occasionally.
Put all the ingredients in a bowl and whisk to a smooth batter for a couple of minutes. Pour into individual moulds and bake in hot oven (200 deg Centigrade) for 20 minutes. Will make 12 small yorkies.
Soak the zucchini in cold water for 20 minutes. Drain and rinse well under cold running water. Drop the zucchini into boiling salted water. The moment the water returns to a boil, drain the zucchini, removing them gently from the pot. Set aside to cool completely. Trim the ends off, cut the zucchini in half lengthwise, using a narrow-bladed tool, scoop out the insides, taking care not to puncture the skin. Leave a wall about 1/4 inch thick Turn on the oven to 450 degrees. Rinse the shrimp in cold water, shell them, and remove the dark vein from each. Chop them into pieces not bigger than a large pea. Put the chopped shrimp in a bowl together with 1/4 cup of the breadcrumbs, the garlic, parsley, 2 tablespoons of the olive oil, salt, and grindings of pepper. Separate the eggs, set aside the white, and add the yolk to the bowl. Mix all the ingredients thoroughly. Choose a shallow baking pan that can accommodate all the zucchini in a single layer. Grease the bottom of the pan lightly with olive oil and place the zucchini on it cut side up. Sprinkle them lightly with salt. Beat the egg white lightly and brush the insides of the zucchini with it. Stuff the zucchini with the shrimp mixture. heaping them full enough, if possible, to form a slight mound. Sprinkle the top of each boat with the remaining bread crumbs and pour the remaining olive oil over in a thin stream. Place the boats in the uppermost level of the over for 6 to 7 minutes, until the top forms a light, pale golden crust. Serve when lukewarm.
PROCEDURE - For Soup:. Boil potatoes in water to cover for 10 minutes. Drain; set aside. Saute bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot. Drain bacon grease and return bacon, onions and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot but do not let soup boil. Melt margarine in heavy, large saucepan over low heat. Stir in flour to make a roux. Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup. Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy. Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions. Serve in Bread Bowl. PROCEDURE - For Bread Bowl:. Mix ingredients together until soft dough forms. (the dough should be slightly firm to the touch and form a ball. if it is too sticky add a little more flour or if it seems too dry add a little more water). Place dough in a lightly oiled bowl, cover and set aside until double in size, then punch down. Scale into 4 inch balls, roll round and place in a warm place until they double in size. Bake in 350' oven for 18-20 minutes. Let cool. Slice off top of bread and hollow out inside to form a bowl, careful not to make the "walls" too thin, about they should be about 1" to 1 1/2 thick.
Preheat oven to 400. Combine oregano, shallot, garlic, butter, olive oil, the jalapeno and pepper in a food processor and mix until until it's a paste. Pat the chicken dry and place breast-side up on a rack in a large roasting pan. Carefully loosen the skin from the chicken breast, legs and thighs without detaching it (I had to use a small knife at some points, but do so carefully so you don't accidentally pierce the skin. Spread about 1/2 of the jalapeno paste under the skin. Tie the legs together and spread the rest of the paste on the outside of the chicken. Pour the chicken broth and wine into the roasting pan. Roast the chicken for 1 hours 30 minutes (or until fully cooked), while basting with pan juices every 15-20 minutes. If the juices start to run out, add more chicken broth and wine to the pan. ***Optional*** After the chicken was finished, we poured a little of the juices from the pan on the chicken after it was cut and plated.
Saute onions, garlic, and pepper flakes in the olive oil for about two minutes until fragrant. Add tomatoes and half of their juices, sugar, wine, fresh parsley, olives, capers, anchovy paste,(or anchovies)and Italian seasoning. Bring to a boil and simmer about 25 minutes, stirring occasionally, and adding more reserved juice if it becomes dry. Break up large chunks of tomatoes but please leave a chunky consistency, we're NOT making spaghetti! While this is simmering, prepare spaghetti until done and drain. Sauce should be ready now so combine pasta and sauce and toss well. Top with parmesan cheese and fresh basil.
Preheat the oven to 160 °C (325 °F). Spray a fairly large ovenproof dish with non-stick spray. Fry the beef cubes in oil until golden brown. Season with salt and black pepper to taste. Transfer to the dish. Fry the onions in a little oil until soft and translucent. Add the tomatoes. Season with sugar, cinnamon, ginger and turmeric and stir-fry for a few minutes Add to the meat and mix. Mix all the ingredients for the sauce and pour over the meat mixture. Mix, cover and bake in an ovenfor about 1 1/2 to 2 hours or until the meat is tender. Lovely with Rice or Mashed Potatoes.
.Remove sausages from casings. Finely chop jalapeno pepper. Dice green pepper. Fry sausages and peppers until peppers are limp and meat is thoroughly cooked. You may add 1/2 cup of water and cook on medium until water has evaporated. Take a tortilla, cover 2/3 of it lightly with the shredded mozerella cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. In a small saucepan, combine all the sauce ingredients and simmer for 15 minutes. Cover with Red Enchilada sauce, making sure each enchilada is thoroughly coated. Cover the whole casserole with grated cheddar cheese. Put the casserole in the oven for 30 minutes or until the cheese melts and the sauce is bubbling.
Combine garlic, black pepper, and brown sugar and rub on tenderloin. Add broth, honey, balsamic vinegar, and Worcestershire sauce in instant pot and whisk to combine. Add tenderloins to pot. Cover, set to seal and cook on manual pressure for 8 minutes. Quick release and remove from pot. Test temperature--you want 145 degrees. Turn off the instant pot and set to saute. Add cornstarch to liquid and whisk. Allow sauce to thicken as it comes to a boil. Remove from heat. Spoon over pork and enjoy with your favorite side dish.
Cook cauliflower in about 1 cup water. Drain and reserve liquid. Set cauliflower aside. Melt butter, add onion, and cook until soft. Blend in flour, add stock and bring to a boil, stirring well. Stir in 1 cup cauliflower liquid, milk, Worcestershire sauce and salt. Add cauliflower and cheese and heat through.
Preheat oven to 375 degrees. Mix sugar, salt and cinnamon together; combine with sliced apples and bananas. In a skillet, brown bread cubes in the butter. Fill buttered baking dish with alternate layers of bread cubes and fruit using bread cubes as top and bottom layers. Cover dish and bake 30 minutes. Remove cover and bake 15 minutes longer or until apples are tender.
Preheat oven to 350 degrees Fahrenheit. Mix all ingredients except ketchup. Spread mixture into ungreased loaf pan. Spread ketchup on top. Bake uncovered for 1 hour to 1 hour 15 minutes.
Put the rice, salt and 2 cups coconut milk and water in a pan. Over medium heat bring to a boil, stirring occasionally. Reduce heat, cover with lid and simmer very gently until the rice is done, about 20-25 minutes. Just before serving, add thick coconut milk and fluff up with a fork (not a spoon or you will mush up the rice). Serve with beef or chicken stew and vegetables of your choice.
Preheat oven to 325F. Beat egg yolks until light yellow medium mixing bowl. Add sugar, lemon juice (or vanilla), and mix until thick. Add baking powder and flour gradually and mix well. In a clean bowl beat egg whites and salt until very stiff. Carefully fold egg whites into the yolk mixture. Grease and flour two 9" cake pans and pour batter evenly into them. Bake for one hour, remove from pans, and cool on cooling racks.
Combine water, kosher salt, 3 Tbsp brown sugar, and 2 Tbsp soy sauce in a large bowl and stir until salt and sugar have dissolved. Stir in 2 Tbsp five-spice powder. Pour mixture into a large ziplock bag. Rinse chicken with cold water. Place chicken and ice in bag with the salt mixture. Refrigerate for 2 hours, turning several times. Remove chicken from bag and pat dry with paper towels. Discard the brine/marinade. Combine hoisin sauce, sesame oil, ginger, 1 1/2 tsp brown sugar, 1 1/2 tsp soy sauce, and 1/4 tsp five-spice powder in a small bowl. Heat one side of the grill to medium and leave the other side turned off. Place chicken, skin side down, on grill rack coated with cooking spray. Close lid and grill for 8 minutes on each side, brushing it occasionally with the hoisin sauce mixture. Place chicken skin side up on the unheated side of the grill; brush again. Grill an extra 5 minutes or until done. Discard skin and serve.