HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Line cupcake pan with baking cups. For the cupcakes, sift flour, baking powder, and salt in a medium bowl. In a large bowl, cream butter and sugar on medium speed until light and fluffy, scraping occasionally. Beat in eggs, egg yolk, and vanilla. Reduce speed to low, scraping occasionally. Slowly pour in milk and mix until smooth. Gradually add flour mixture and mix just until blended. Scoop batter evenly into pans, about 3/4 full. Bake 20 minutes. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Fill jelly in a squirt bottle and screw on cap. Carefully insert into cupcake and gently squeeze in about 1 teaspoon of jelly, making three insertions in a line in the middle of the cupcake. For the frosting, mix butter, cream cheese, and peanut butter in medium bowl on medium speed until light and fluffy. Slowly add powdered sugar and ground cinnamon and continue to mix until smooth. Add milk and vanilla and mix until frosting is a good spreading consistency. Frost cupcakes. Sprinkle mini chocolate chips or crushed candy bars on frosting.
Preheat the oven to 400 degrees. Combine the sugar, flour, baking powder, salt, and cinnamon. Add in the egg, vanilla, and butter and mix until it forms dough. Roll out dough on a floured surface. Cut into shapes. Bake for about 8 minutes. Cool completely. Optional: Make a glaze by combing powdered sugar, brown sugar, cinnamon, and a tiny bit of water.
Combine beef and chicken stock in a pot. Add carrot, onion and garlic. Bring to a boil, lower heat, cover pot and simmer for 30 minutes. Discard the carrot, onion and garlic and strain the soup through cheesecloth. Place a small amount of each of the green onions, mushrooms and french fried onions in serving bowls and ladle the broth over them. Serve.
Mix, milk, margarine, sugar& cocoa in a medium saucepan and bring to a boil. Add vanilla, coconut, & oats, mix thoroughly and drop from tablespoon onto wax paper or cookie sheets. Chill until set & enjoy!
Heat the oil in a heavy-based frying pan. Over a medium heat, add the onions and cook for three minutes, stirring occasionally. Meanwhile, cut the potatoes into thick matchsticks (about 5 mm square, the length of the potatoes). Add the potatoes to the pan and cook for 15 minutes or until tender, stirring occasionally. Beat the eggs and season well with salt and pepper. Add the parsley to the mix. Pour the egg mix over the potatoes, toss quickly to coat and put over a very low heat for 15 minutes, or until nearly set. Use a plate to help you turn the tortilla over in the pan. Heat over the same low heat for another 5 minutes to cook the other side. Serve warm or at room temperature.
Combine flour, powdered sugar and butter. Press into a 13x9 pan. Bake at 350 for 10 minutes. Spread softened jam on top. Beat egg whites until stiff (room temp whites stiffen better). Slowly beat in 1/2 Cup Sugar. Spread on top. Bake an additional 25 minutes.
Place raspberries in blender container; blend until smooth. Strain through sieve; discard seeds. Stir orange juice, EQUAL, and orange peel into pureed berries. Serve over fresh fruit, frozen yogurt, or cheesecake.
Mix first 4 ingredients, and brush onto both sides of chops. Grill chops, brushing with soy mixture every so often, until cooked through.
In a bowl mix together the powdered sugar and cocoa. Add the butter, boiling water and vanilla. Beat with mixer at low speed until combined. Beat at medium speed for 1 minute. Cool for 20-30 minutes or until spreading consistency. Can refrigerate, covered for up to 2 weeks. Before using let stand at room temperature about 3 hours or until spreadable. OR place in a moisute and vapor-proof container; seal, label and freeze for up to 3 months. Before using, thaw and let stand until spreadable.
Put all ingredients into one very large microwave-safe bowl, place in microwave for 1 1/2 minutes on high, mix well. Plop onto waxed paper. Form into rectangular shape of any thickness. Allow to cool for 20 minutes. Use pizza cutter to slice. Store in airtight container. (Recipe also works well when using 1/2 the quantity of each ingredient).
For the torte: Line the bottom of 4 8-inch round cakepans with waxed paper. Grease and flour the waxed paper and set aside. Combine egg yolks, sugar, and baking powder; beat at hight speed of an electric mixer for 2-3 minutes or until mixture is thick and lemon colored. Combine cocoa and breadcrumbs, and stir ino the yolk mixture. Stir in vanilla; fold in ground pecans. Beat egg whties (at room temperature) in a large mixing bowl until stiff peaks form; gently fold 1/4 of eggs whties into yolk mixture. Pour batter evenly itno the prepared pans, spreading top to smooth. Bake at 350 F for 15 minutes or until layers spring back when they are lightly touched. Do not overbake! Cool in pans for 5 minutes, then invert onto wire racks, gently peeling off the waxed paper. Let cool completely. Make the Mocha-Buttercream Frosting: Dissolve instant coffee powder in water; set aside. Cream butter in a large mixing bowl; add coffee mixture and cocoa. Gradually add powdered sugar alternately with half-&-half, beating until mixture is light and fluffy. Beat in vanilla. Make the Chocolate Hearts and Shavings: Melt the chocolate on topp of a double boiler over hot water. Line a baking sheet with aluminum foil; pour chocolate onto baking sheet. For rippled chocolate hearts, gently shake baking sheet until chocolate is level and about 1/4 inch thick. Let chocolate cool 5-10 minutes. Gently run a metal deocrating comb over chocolate to achieve a rippled effect and to flatten chocolate to about 1/8 inch thickness. Lest stand until chocolate is firm. Firmly press a 1-inch heart-shaped cutter into choclate, cutting through chocolate completly. Lift cutter up, and remove cutout by getnly pressing through cutter with a small wooden utensil. (Fingers leave prints). Cut out 12 chocolate hearts. Break remainign chocolate into small pieces. Shave edges of chocolate with a vegetable peeler, holding chocolate with paper towels so that the heat from your hand doesn't melt the chocolate. Reserve hearts and shavings. Frosting the Torte: Measure and set aside 1 1/2 cups Mocha-Buttercream Frosting for piping. Spread remainging frosting between layers and top and sides of torte. Spoon reserved frosting inot a large decorating bag fitted with large metal tip No. 5 (star tip). Pipe 12 decorative mounds of frosting evenly around top edges of torte. Fit decorating bag with large metal tip No. 1. Pipe remaining frosting around base of torte ina shell design. Gently nestle a chocolate heart at an angle inot each mound of frosting on top of torte; place a maraschino cherry half at base of each on the inside. Sprinkle chocolate shavings in center of torte. Chill until ready to serve.
Combine cocoa, sugar. coffee, cornflour and malted milk in a saucepan. Gradually stir in milk and cream. Cook, whisking constantly, until thick about 10 minutes. Remove from heat, cool slightly. Cover surface with plastic wrap to stop skin forming. Pour into popsicle molds, insert sticks. Freeze till solid overnight.
Preheat the oven to 350 degrees. Put brown sugar, sugar, flour, cinnamon, baking powder, butter, and almonds in a large mixing bowl; with mixer on low speed, add beaten eggs and vanilla; mix until dough just holds together. Put dough on a floured surface, cut in half; roll each piece into a log; place on parchment-lined cookie sheet; flatten each log slightly with plam of hand, lightly brush the top of each log with egg wash. Bake for 25 minutes or until firm to touch, remove from oven; cut dough diagonally into biscotti, lay down on cookie sheet and toast in a 325 degree oven for 10 to 15 minutes or until toasted.
Combine all ingredients, mixing well. NOTE: To help keep apples from turning brown, fill a bowl large enough to hold apples with cold water and add enough lemon juice to cloud the water a bit. Place peeled apples in this mixture while waiting to dice them. After dicing, return to this mixture until ready to use. Drain and proceed.
To make the cake, preheat the oven to 350 degrees F. Dissolve the coffee granules in the boiling water and let cool. Lightly grease or spray a 13" x 9" baking dish with nonstick cooking spray and line the bottom with waxed paper. In a large bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Whisk the milk with the yogurt until blended and add to the flour mixture along with eggs, oil, vanilla and coffee mixture. Beat at medium speed for 2 minutes. Pour into the prepared pan. Bake for 40 to 45 minutes or until the top springs back when lightly touched. Let cool in the pan for 20 minutes. Remove from the pan and cool completely on a rack. To make the chocolate icing, mix the sugar and cocoa in a small saucepan. Whisk in the milk until smooth. Over medium heat, bring to a simmer, stirring constantly. Continue cooking and stirring for 2 minutes. Remove from the heat and stir in the vanilla. Let cool for 2 hours (the icing thickens as it cools.). Spread over the top of the cake.
Put your hot water, yeast and sugar in your bread machine. Let stand 6-12 minutes depending on the temp of your water. Your yeast will foam. Add remaining ingredients. Use rapid or basic white cycles. Or bake for 25 minute @ 350.
PREHEAT oven to 375°F Stir together 1 cup flour, granulated sugar, baking powder and salt. Cut in 3 tablespoons butter to form crumbly mixture. COMBINE egg and coffee; add to flour mixture, mixing just until blended. Pour into greased 8-inch (20 cm) square baking pan. MIX brown sugar and 3 tablespoons flour. Cut in 3 tablespoons butter until mixture is crumbly. Stir in cereal. Sprinkle topping over cake batter. Bake 30 to 35 minute or until toothpick inserted in centre comes out clean. Serve warm.
Bring water(or broth) to a boil. Add couscous, olive oil and salt. Simmer for about 10 to 12 minutes or until tender to the bite. Drain and cool couscous. Combine couscous with kidney beans, peppers, onion, green onion, cilantro, parsley and hot pepper flakes. Whisk together honey, lime juice, olive oil and combine with couscous mixture. Season with additional salt and pepper. Enjoy!
Combine all ingredients, reserving a few tator tots and 1/2 cup cheese. Put ingredients into greased casserole. Put reserved tator tots on top and sprinkle with reserved cheese. Bake at 350 for 1 hour.
Whiz the bread in the food processor to make crumbs. Mix the brown sugar with the melted butter and add the crumbs, stir well then spread the mixture on a baking sheet. Bake the crumbs in a pre-heated oven at 350° for 15-20 minutes, turning from time to time until they are toasted and crisp. Allow to cool. Break crumbs a bit into little nuggets. Store cooled crumbs in ziploc bag until ready to use. Cut the vanilla pod open and scrape out the seeds. Pour the milk into a heavy-based saucepan, add the vanilla pod and seeds and bring to a boil. Remove from the heat and leave for 15 minutes to allow the flavors to infuse. If using vanilla extract - make sure to use a quality vanilla - not imitation. Add vanilla extract to heated milk if using that method. Whisk the egg yolks, sugar and cornstarch in a bowl until thick and pale. Gradually pour on the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle heat, stirring all the time. When the custard thickens and coats the back of the spoon, strain out the pod, add the brandy and chill 6-8 hours or overnight for best results. When ready to make the ice cream, stir the cream into the chilled custard mixture and churn the mixture until thick but not solid. You need to "listen" to the churn, when it slows and strains then stop the motor to add the crumbs. Rub the breadcrumbs between your fingers to break up any clumps. Stir the crumbs into the mixture, churn for another 10 minutes or until motor stops. Serve immediately or you can place in freezer and enjoy over several days. Note: It says that this ice-cream was popular in Victorian times - it's always nice to know that we can still enjoy old recipes!
* Cut your apples into wedges and transfer to a medium sauce pot. * Barely cover the apples with water and add the vanilla bean and cinnamon stick. * Cover the pot and bring to a boil. Then remove the cover and allow everything to simmer till apples appear to be falling apart. * Do not drain. Remove apples from heat and carefully take out the vanilla bean and cinnamon stick. Add the brown sugar and salt. * With a potato masher or fork mash up the apples until they obtain the desired consistency. Serve hot or cold. SUBSTITUTIONS: Replace vanilla bean for 1 teaspoon of vanilla extract. Replace cinnamon stick for 1/2 teaspoon of ground cinnamon.
In a medium bowl, mix together the flour and baking powder. Mix in eggs and Coca Cola and stir until a smooth batter forms. Preheat oil in a skillet or deep fryer. Pour 1/3 cup of batter into a funnel or turkey baster and in a circular motion pour batter into the hot oil. Fry up for about a minute on each side and drain on paper towels. Serve while still warm and top with Coca Cola syrup, whipped cream and a maraschino cherry.
Cut all rolls in half, making buns with tops/bottoms. (Easiest to do all at once; keeping bottoms connected as one unit). Place bottoms of rolls in a rimmed baking dish pan, sprayed with Pam. Place equal amounts of ham on each roll bottom. Top with slice of cheese. On the cut-side of the roll TOPS, spread ~ 1 Tbs. of chive/onion cream cheese (again, just keep them all connected). Return bun tops to the bottoms, making a sandwich. (At this point, I slice through sections to finish separating individual sandwiches, so topping can drizzle down). Combine the melted butter, onion flakes, and Worcestershire sauce. Spoon this over top of each sandwich. Sprinkle tops with Parmesan. Cover with aluminum foil and refrigerate for AT LEAST 30 minutes - up to overnight. Preheat oven to 350. Bake sandwiches (covered in foil) for 20-25 minutes, until golden on top and Gruyere is melted. Optional: Sprinkle with chopped fresh chives & insert a leaf of baby spinach in each. Serve immediately.
Clean the leeks, removing the tough, dark parts and discard. Chop the leeks and place in a large saucepan with the drained marrowfat peas, lettuce and spinach leaves, chervil, half the butter, salt, sugar, and one-cup of cold water. Bring to a boil, then lower the heat, cover, and simmer for 40-minutes. Lightly blend, process or stick blender the contents of the pan (I leave some texture). Add the remaining 3-cups of water, and stir until it comes to a boil. Remove from heat. Heat the green peas in a small saucepan for a minute or two. Add the remaining butter and the heated green peas to the marrowfat peas. To serve, garnish with a swirl of yogurt and a small parsley sprig. *I soaked mine for two-days (second day refrigerated) because I couldn't continue with the recipe due to a commitment. Didn't hurt the peas a bit.
Saute the diced onion in a little olive oil for a few minutes. Add the tomatoes, herbs and spices (add(omit according to your preference), stir and let simmer for 20- 30 minutes until sauce thickens. Saute the other half of the onion in a little olive oil for a few minutes, then add the spinach, garlic and nutmeg. Heat until spinach melts and any excess water/moisture cooks away. Should only take about 10 minutes, so remove and allow to cool a little while sauce is still cooking. While the sauce and spinach are cooking, prepare the cashew ricotta. Drain and rinse the soaked cashews and pour them and all the other ricotta ingredients into a blender. Mix until smooth. Spread a little olive oil on the bottom of a ovenproof pan. Combine the spinach and ricotta and mix well. Fill a piping bag or a plastic bag with the ricotta/spinach mix and squeeze into the cannelloni tubes, placing each tube in the pan when filled. You should be able to fill ca 10 - 12 tubes. Pour the thickened tomato sauce over cannelloni, spread some fresh basil leaves on top, and finally top with the almond parmesan. To make almond parmesan - food process almonds, 1/4 c nutritional yeast, 1 t salt and 1 t garlic powder. Sprinkle on top. Cook in oven at 375° F(190° C) for about 30 minutes (follow the instructions on the cannelloni package). Check from time to time and cover with foil if the cheese starts to burn.
In a large pot heat oil over medium heat. Add the garlic, cook, stirring for 30 seconds. Add the chicken stock, lentils, and tomatoes, and then bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Add the potatoes, cook uncovered for 15 minutes, stirring occasionally. Add the lemon juice, zest, and spinach. Simmer for 2 minutes or until the spinach wilts. Fold in the mint and parsley. Adjust the seasonings. Serve with crumbled feta.
Line an 8x8 square pan with parchment or plastic wrap, set aside. mix COLD water, chickpea flour, and spices in a medium sized pot with a whisk until smooth. do not boil the water first and then add the rest or it will be a lumpy mess. bring to a boil slowly over medium heat, whisking constantly. boil for 1 minute. it should now be the consistency of pudding. Spread the chickpea mixture into an even layer in the lined pan. Let cool for about 15 minutes, then cover loosely. Refrigerate for at least one hour, and up to a day. i like to speed this up by putting in the freezer for the first 10-20 minutes. turn your now solidified chickpea porridge over onto a plate or cutting board. looks gross, doesn't it? don't worry. it won't stay that way. cut into little fingers about 4 inches long by 1/2 inch wide. i like to gently coat the little fingers in bread crumbs for a crispier outer crust. you don't have to do that if you're frying them but it's a really good idea if you want to bake. if you hate deep fryers like i do, and want that addictive texture, freeze your fries in a single layer until solid before transferring to a bag. make a huge batch and keep them on hand all the time. impress your friends when you bring them to parties! make sure your fries are completely solid before baking. overnight would be good.i wouldn't suggest putting them right from the freezer into the deep fryer or they could blow up. hot oil spitting at your face=no. if you don't want to fry than put your now-frozen fries onto an oiled cookie sheet. drizzle/spray with cooking spray or oil to make sure they get crispy. if you do this with non-frozen fries they will melt into a puddle of goo, which then gets hard all the way through. don't do what Rowen don't does. bake at 450f for 25-30 min, flipping once. after you've flipped, spray with oil again before you finish baking. it's still way less fat than frying, don't worry. if you don't have a deep fryer and don't want to bake, you can heat 1/8-1/4" oil in a large skillet over medium heat.Place batches of the fries into the hot oil, turning when browned. After all sides have browned, remove from the oil and drain on paper towels, sprinkle with salt. Repeat with remaining chickpea fries. Serve with romesco sauce, tomato sauce, aioli, creamy srirachia dip, buffalo sauce, or chipotle mayo.
Mix all ingredients together. Marinate meat at least 4 hours. I marinate overnight.
Set a large saucepan over medium-high heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Slowly whisk in the milk and cook until thickened, about 5 to 8 minutes. Season with salt, pepper, garlic, onion, and cayenne. Remove from the heat and stir in the diced tomatoes, chiles and cheeses until melted through. Keep on very low heat until ready to serve. Cook the soyrizo in a skillet, according to the package directions. To serve, pour the cheese sauce into a round pie plate or casserole dish and smooth out into an even layer. Spoon the soyrizo on top in lines, mimicking the lines of a basketball. Serve immediately with salsa, guacamole and sour cream on the side and chips for dipping!
Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool. Combine all ingredients in a food processor and process until smooth. Adjust seasoning with more lemon juice and salt, if desired.
Combine cheese and Rotel tomatoes in microwave safe dish. Microwave until smooth. Stir in cilantro, jalepenos, and sausage. Heat another 60 seconds. Serve with Fritos. If you don't like things too hot cut back on the peppers and use regular Rotel. I have also used the reduced fat Velveeta and it still is wonderful.
In large sauce pan saute garlic & onion in olive oil (aldante!). Add tomatoes, red pepper flakes, cayenne, and chilli powder, simmer over medium heat for 20 minutes. Add vodka, salt and pepper to taste, simmer and reduce (aproximately 10 minutes). Bring a large pot of water to a rolling boil and add tortellini (Simmer till done). In a skillet, brown slices of sausage. Add to sauce. Add cream, parsley, and dill weed to sauce. Reduce heat to low and Cook an additional 10 minutes. Serve over tortellini.
Preheat oven to 400°F. Stack the slices of cheese and cut into 16 small squares. Separate the pieces and place next to each other on a flat surface. Combine the salt, chili powder and garlic powder. Sprinkle seasoning mix onto cheese. Toss the cheese to thoroughly season both sides of cheese. Arrange the cheese squares on a parchment-lined baking sheet, leaving a little space between the squares. Bake about 7 - 7 1/2 minutes, until well-browned and crispy. Cool completely (they will crisp a bit as they cool). Store in airtight container on countertop. Note: watch carefully as undercooking will yield soggy puffs and overcooking will yield burnt crisps.
1. Heat the olive oil in a large soup pot. Saute the garlic, onion, celery and carrots until the onion is translucent, about 5 minutes. 2. Add in the potatoes and tomatoes. Pour in the water or broth and reserved tomato juice. Bring to a boil. 3. Lower heat and stir in the basil and salt and pepper. Simmer until the potatoes are tender. Mix in the cabbage. Cook for 5 minutes. 4. Add the beans, Swiss chard and kale. Cook for another 5 minutes. Taste for seasoning and adjust accordingly. Each serving contains 211 calories, 10g total fat, 1g saturated fat, 0g trans fat, 0 mg cholesterol, 78mg sodium, 26g carbohydrate, 6g fiber, 7g protein. This recipe by chef Rebecca Reilly was published in the Winter 2002 issue of Living Without magazine. Click here for more great recipes, to order a special diet cookbook or to subscribe to Living Without magazine. Subscribe to Living Without. Home | Subscribe | Give a Gift | Customer.
To prepare dipping items: Tortellini: Prepare according to package directions. Italian bread: Cut into 1-inch cubes. Italian Sausage: Place sausage in a large saucepan, cover with water. Bring to a boil over high heat and cook until sausage is cooked through, approximately 10 minutes. Remove from pot and cool for 5 minutes. Slice into 1/4-inch slices. Place a large skillet over high heat; add in enough vegetable oil to cover bottom of skillet. Cook sausage on both sides until golden brown, approximately 2 minutes per side; drain. Polenta: Slice polenta into 1/2-inch slices. Place skillet back over medium high heat; add in additional vegetable oil to measure 1/4-inch in bottom of skillet. Add in the slices of polenta and cook until golden brown, approximately 4 - 5 minutes per side. Drain on paper towel, then cut into quarters. Note: Dipping items can be prepared in advanced and served hot or at room temperature. To prepare fondue: Rub the inside of an electric fondue pot with garlic. Set heat on fondue pot at 350 degrees. Add in the cheddar sauce and traditional sauce and cook until heated through, approximately 3 - 4 minutes. Whisk in the goat cheese until melted. Stir in the black pepper and nutmeg, bring to a boil, stirring constantly. Lower heat to 200 degrees. Using fondue forks or tooth picks, spear prepared dipping items and enjoy! Serves 4 as a meal, more as appetizers. Note: If fondue pot is not available, you can cook fondue on stove top, in a medium sized pot over medium heat, then transfer fondue to a small dip-sized crock pot to keep warm.