HumbleIntelligence/food-ner-1-Million huggingface dataset:
preheat oven 325, place oven rack to your 3 level. Collar (i do 2in above pan) and line your pans with parchment. whisk together cake flour, Jello dry pudding mix, baking soda. set aside. mix warm water and non dair creamer. whisk until creamer fully incorporated. set aside. Beat High Ratio Shortening on level 2-4 in your mixer for 2-3 minute. incorporate sugar, beat on level 2 for 3-5 minute will become pasty, scrape down the bowl. add extracts, one at a time. beat on level 2 for 3 minute scrape down the bowl half way through. increase speed to level 4 for 2-3 minute set back speed to level 2. add eggs, one at a time. make sure the egg is fully incorporated and the bowl has been scraped down before adding next egg. add flour mix and creamer mix in 3 parts. make sure the flour/creamer is fully incorporated and the bowl has been scraped down before you add the next part. place in two 9" rounds. be sure to collar (at least 2in. above pan) and line the bottom of your pan. bake for 30-45 minute.
Brown meat in a skillet, stirring to break into crumbles. Add bell peppers and cook for 2 minutes. Drain and add taco seasoning with 1/2 cup water. Simmer uncovered for 5 minutes or until sauce gets thick, strirring occasionally to prevent sticking on the botoom. Spoon about 1/3 cup cup meat mixture evenly down center of each tortilla. Sprinkle with 2 tbsp cheese. Roll up and place seam side down in greased 13x9-inch baking dish. Spoon salsa evenly over enchiladas. Cover with foil and bake at 375 degrees for 18 minutes or until heated through. Uncover and sprinkle with remaining cheese. Bake until cheese is melted. Serve lettuce, tomatoes and sour cream on the side.
Place prepared unbaked pie shell in the freezer for 15 minutes; preheat oven to 425°. In a large mixing bowl, whisk the sour cream, sugar, egg yolks, flour, and vanilla together until smooth; set aside. Arrange peach slices in the chilled pie shell in tight, stacked concentric circles; you don't have to make it look perfect, just relatively neat. Slowly and evenly pour the sour cream mixtgure over the peaches. Gently shake the pan to help the mixture settle between the peaches. Place the pie on the center oven rack; bake for 30 minutes. Meanwhile, to make the streusel topping: combine the flour, sugar, and butter in a mixing bowl; toss to blend. Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use. Remove pie from oven and lower oven temperature to 400°. Dump the streusel in the center of the pie, spreading it evenly over the top with your hands. Tamp it down very gently. Return pie to oven, placing it so the part that faced teh back of the oven now faces forward. Continue to bake for about 25 minutes or until the topping is golden brown--may tent loosely with aluminum foil during the last 10 minutes to prevent overbrowning. Transfer pie to a wire rack; let cool at least 2 hours; once cooled to room temperature, cover loosely with foil and refrigerate before serving.
In a small bowl, pour 1/4 c mirin over the onion & let marinade. In a shallow bowl, lightly beat the eggs with 1 tsp soy sauce. Place the flour in another shallow bowl. Place the panko in another separate bowl. Coat the pork with the flour, shaking off any excess. Dip the pork slices in the egg mixture, letting the excess drop off, then coat with the panko. In a large skillet heat the oil over mid-high heat until rippling. Add the pork and fry, turning once until golden and crisp about 5 minutes on each side. Transfer to paper towels and drain. In a small bowl, stir together the ketchup, remaining 1 tbsp mirin and 2 tbsp soy sauce. Add 1 tsp water to thin if desired. Slice the pork. Divide the rice among 4 bowls and top with the pork, sauce, and pickled onion.
Dissolve jelly powder in the boiling water. Add sugar and juice and stir well while heating slightly if the sugar granules don't dissolve. Chill until jelly has the consistency of egg-white. Pour the milk into a deep bowl and beat it to a thick foam. Beat it gradually into the jelly and beat thoroughly mixed. Pour into a glass bowl and refrigerate until set. Decorate the dessert just before serving with the orange segments and cream.
Cream sugar and butter thoroughly. Stir in eggs, sweet cream and vanilla. Sift dry ingredients and add. Chill before rolling. Take our a small amount at a time and roll about 1/4 inch thick. Cut our and sprinkle with sugar. Bake at 375 for 7 to 8 minutes. (Do not overbake or these will not remain soft. ). Remove from oven when just brown around the edges.
Cook onions in butter until soft. Add the rest of the ingredients and bring to a boil. Reduce the temperature and simmer for 10 minutes. If you would like a smoother sauce, puree with an immersion blender.
Layer the apples and yams. The melt the margarine adding the brown sugar and orange juice, heating it until it boils and the sugar is dissolved. Pour this mixture over the apples and yams, and then sprinkle it with chopped walnuts. Bake it in a 350-degree oven for 30-45 minutes if you use canned yams and apples and 45-60 minutes if you use fresh ingredients.
Place chicken in bottom of crockpot. Add tropical fruit and juice of at least 1 can (more won't hurt it), and Hawaiian marinade. Set Crock-pot for 3-4 hours on high, or 6-7 hours on low. Cook rice or pasta while chicken finishes cooking. At least 25 minutes for the rice and 15 for the pasta. Serve with chicken, some fruit, and sauce on top of the rice/pasta. Enjoy!
Cream the butter and the sugars, then add the eggs, vanilla and butterscotch extract. Sift the baking soda, salt, cinnamon and flour together, then add in batches to the wet ingredients until mixed. Add oatmeal, raisins, chips and pecan, if desired. Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet. Bake at 350° for 8-12 minutes or until golden brown.
For filling: Finely chop figs in processor (do not puree). Combine with juice, sugar and peel in small saucepan. Simmer until thickened to consistency of jam, stirring frequently, about 3 minutes. Remove from heat and mix in vanilla and cinnamon. Cool completely. For pastry: Preheat oven to 350F (160C). Line 9 x 13 inch pyrex baking dish with foil. Cream butter with mixer until light; add sugar and vanilla and beat until light and fluffy, about 5 minutes. Combine flour, cornstarch and salt in small bowl to blend. Add to butter until mixture just starts to come together. Separate in half. Press one half into pan, just coming up sides slightly. Brush pastry edges with egg white. Spread filling over pastry, leaving a 1/4 inch border. Crumble remaining pastry evenly over pan, and lightly pat down with hands, bringing to edge of pan. Combine 2 tblsps sugar with 1 tsp cinnamon. Brush pastry crust with remaining egg white and sprinkle evenly with cinnamon sugar. Bake until crust around edge is firm to the touch and pastry just begins to colour, about 1 hour, 20 minutes. Cool on rack. Remove pastry from pan, using foil as aid. Cut into 1 1/2 inch squares.
Mix the butter, sugar, and egg together thoroughly. Stir in the flavoring extract you have chosen. Sift the flour and baking powder together and stir inches Chill dough. Preheat oven to 425 degrees F. Rool dough very thin (1/8-inch) on a floured surface. Use cookie cutters to cut into desired shapes. Place on ungreased baking sheets. Bake in preheated oven for 5 to 7 minutes. Remove cookies when they are golden not browned. Place sheets of cookies on cooling racks to cool. After ten minutes remove cookies from baking sheets and finish cooling on racks. Baked, cooled cookies may be frosed with pastel frosting or the frosting may be piped around the edges.
Put apples in the bottom of a lightly greased 8x8 inch baking dish. Mix flour, sugar, cinnamon and egg until it looks like coarse cornmeal. Sprinkle topping over the apples. Pour melted butter over the entire dish. Bake 350 degrees for 30 minutes. Serve with vanilla ice cream and caramel sauce.
In a skillet, heat the drippings or oil and saute the onions and green pepper over medium heat until onions are translucent. Place the onions and peppers in the bottom of a crockpot. Add all the other ingredients EXCEPT the cocoa powder and browning/seasoning mix. Cook on low for about an hour. Stir the mixture and then sprinkle the cocoa powder on top. Mash the mixture with a potato masher. Stir again. Continue cooking on low for another 30 to 40 minutes. Taste, and add more liquid smoke and/or other spices to taste. Add the browning/seasoning mix and stir thoroughly. Continue cooking for another 5 minutes. Serve on hamburger rolls or biscuits.
In a lasagna pan, layer Italian Sausages, Onions, Peppers, Garlic and drizzle with 2 TBS of Olive Oil. Cover pan with foil and bake in 425 degree oven for 45 minutes (remove foil for last 15 minutes to brown sausages slightly. Remove Sausages from mixture and slice into bite sized coins. In a stew pot, sautee celery in remaining 1 TBS of olive oil 5 minute Add bok choy and sautee until softened, add mushrooms and can of tomatoes, bring to simmer. Toss pepper, garlic and onion mixture with sausage coins and add to stew pot. Stir in oregano and salt, cover and let simmer for 1 hour, stiring frequently so it does not stick.
Mix all ingredients for crust, and press crumbs into bottom and up the sides of a 9 inch springform pan. Bake at 350° for 5 minutes. Let cool. Dissolve jello in boiling water and chill until it thickens (syrupy). In large mixing bowl, beat together cream cheese, sugar and vanilla until creamy. On low speed, beat the jello into cream cheese mixture. In separate small bowl, beat the whipping cream and 2 tbs sugar and fold into jello/cream cheese mixture. Pour in crust and chill until set-about 1 1/2 hours. I don't know about using the unflavored gelatin and lemon juice. I would imagine that if you keep the liquid in the same quantities, you should be fine. One packet of gelatin dissolved in 1 cup of boiling water-just make sure its all dissolved. I would start with 1 tbs of lemon juice and taste and go from there. You will also need to add a sweetner of some sort to balance the tartness of the lemon. (added 5-5-04) B
Combine peaches, honey and vanilla in a small bowl and set aside. Whisk eggs in a small bowl. Melt butter in a 15 cm (6-inch) non-stick skillet over medium-high heat and swirl to coat pan. Pour in eggs. As mixture begins to set, lift edges with spatula to allow the uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Spread peaches and almonds over half of the omelette. Fold the other half over the peaches, using the spatula, and tilt the skillet so that the omelette slides out of the pan. Sprinkle with icing sugar. Serve immediately.
In a large saucepan, saute the onion in oil until tender. Stir in the garlic, cumin, salt and cayenne; cook and stir for 1 minute. Add beans and mash (I use a potato masher). Add water; cook and stir until heated through and water is absorbed. It only takes a few minutes. Remove from heat, and stir in lime juice.
Arrange the tomatoes on a serving platter with onions on top. Sprinkle the cilantro over the top. Place the grated carrots to one side. Splash the lemon juice over all. Do not toss. Serve cold.
Place sun-dried tomatoes in warm water to start softening. Set aside. **Raw foodists take care not to use water hotter than 118 degrees. Choose to peel the sweet potato or leave the skin on (I leave it on). Shred into lengthy strips using the small side of a standard shredder or spiralizer. Set aside. Dry presoaked almonds (soak for 2-4 hours) with a paper towel. Place them in a blender or food processor and blend into a flour-like consistency. Add lemon juice, olive oil, and seasonings. Blend until mixed, adding a splash of water as necessary. Chop Roma and sun-dried tomatoes and add to the sauce base. Blend into a thick, creamy marinara sauce. Divide sweet potato noodles into two servings and top with tangy marinara sauce. Garnish with additional red pepper flakes if you wish.
Pre-heat oven to 350F. In a very large mixing bowl, combine bread crumbs, crumbled cornbread, crumbled biscuits, yellow onions, celery, green onions, fresh parsley, sage, salt and pepper. Toss well. Add melted butter and eggs; mix. Add chicken broth, a little at a time, mixing lightly, but well. Add enough broth to make mixture extra moist. Place mixture into a well-greased baking dish. Bake about 45 minutes or until top is golden brown. ~NOTE~This can be made ahead of time by mixing everything together, placing it in the well-greased baking dish, covering with foil, and refrigerating. To bake, remove from refrigerator and let sit at room temperature for about 30 minutes. Then, remove foil and bake for about 45 minutes.
Preheat oven to 300°F Grease baking sheets. Beat egg whites, salt and cream of tartar in small mixer bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Gently fold in morsels 1/3 cup at a time. Drop by level tablespoon onto prepared baking sheets. Bake for 20-25 minutes or until meringues are dry and crisp. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight containers.
Combine the pear juice, sugar, pears and lemon zest and juice in a large saucepan. Cook over medium-high heat until the pears are fork-tender, about 15 minutes. Using a slotted spoon, remove the pears from the liquid and set aside. Continue cooking the liquid until syrupy and reduced by half, about 15 minutes more. Let cool slightly. Puree the pears and the pear syrup in a blender until smooth. Pass through a fine sieve into a bowl. Chill in the freezer until partially frozen, about 1 hour. Beat the pear mixture with a whisk until creamy. Return the bowl to the freezer and repeat the whisking process every hour until the sorbet has a smooth, luscious texture (about 4 hours total). To serve, scoop the sorbet into bowls and garnish with candied ginger and basil. Cook's Note: You can use an ice cream maker if you have one; follow the manufacturer's instructions.
Put beef in freezer for 20 minutes to harden (it is easier for cutting). Cut meat into 1/4-inch thick slices, 4 inches long, 2 inches wide. Put on 6-inch bamboo skewers. Mix flavorings together until smooth; pour over beef and marinate for at least 2 hours. Heat fryolator or grill to 350°F; cook 10 minutes.
Heat oven to 375 degrees F. Blind bake crust in 9-inch tart pan with removable bottom until golden brown. Set aside. Heat broiler and move rack 4 inches from heat . Toss squash slices with garlic, olive oil, salt and pepper. Arrange slices in a single layer on a rimmed baking sheet and broil until just golden, about 7 minutes. You may need to turn the tray once for even cooking. Remove from oven and turn oven to 400 degrees F; return rack to center. In a mixing bowl cream together the goat cheese, lemon zest, thyme and heavy cream until fluffy, about 2 minutes. Spread cheese mixture into bottom of the tart shell in an even layer and arrange squash slices on top in concentric circles. Bake until heated through, about 20 minutes. Cool slightly, then remove tart from pan base onto a serving platter. Garnish with thyme. Serve hot or at room temperature.
Mix all ingredients and pour into (greased or sprayed with cooking spray) 8x8" casserole dish. Cook uncovered for 55-60 minutes at 350 degrees.
Cream together butter and sugar. Add eggs one at a time, beating between each addition. Sift together flour, cornstarch, baking powder and a pinch of salt. Add to wet ingredients. Drop dough by teaspoons onto greased cookie sheet. Bake 8-10 minutes at 400°F Cool. Once cookies are cool, spread flat side with raspberry jam or preserves. Place another cookie on top of preserves by the flat side. Done.
Combine 1 1/2 cups sugar and 1/4 cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 8 minutes. Working quickly, divide hot caramel among six 1 1/4-cup custard cups. Using pot holders to protect hands, tilt and rotate custard cups to cover bottoms with caramel. Set aside. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add apple wedges and saute until just tender, about 12 minutes. Arrange apple wedges in bottoms of caramel-lined custard cups. Preheat oven to 325°F Sift cake flour, baking powder, and salt into medium bowl. Using electric mixer, beat remaining 1/2 cup butter and remaining 3/4 cup sugar in another medium bowl until well blended. Add eggs 1 at a time and beat until well blended after each addition. Mix in vanilla extract. Beat in flour mixture in 3 additions alternately with whole milk in 2 additions. Spoon batter over apples in custard cups, dividing batter equally (about 1/2 cup for each). Bake cakes until light golden around edges and tester inserted into center comes out clean, about 35 minutes. Run small knife around cakes to loosen. Invert cakes onto plates. Serve warm with vanilla ice cream.
shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid. drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can. mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways. form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides. serve with sour cream with chopped green onion mixed inches.
Make the Meatballs: Combine all the meatball ingredients in a large bowl and knead well. Cover and refrigerate for an hour. When ready to cook them, shape into golf ball sized portions (around 30). Place a large, heavy skillet over medium heat. Add the meatballs and brown them on all sides; do this in batches (do not over-cook, they will cook further with the leeks). Remove meat to a plate and pour off all the accumulated fat in the skillet. Reduce heat to low, add 4 tablespoons of butter and scrape up any bits of fond. Add the leeks and celery and slowly saute, stirring occasionally for about 8 minutes. Season with salt, pepper and paprika. Add the meatballs and stir everything together. Add just enough water to come about two thirds of the way up the meatballs. Cover and simmer over very low heat for about an hour, checking occasionally to make sure there is sufficient liquid to prevent scorching. If you like (it does add amazing richness to the dish), swirl two tablespoons of butter in the pan, tipping it to distribute the butter throughout the meat and leeks. Remove from heat, rest briefly, and serve.
Steaks -- I like to saute mine in a cast iron pan, but any large heavy saute pan will work for this. If you decide to go with a skirt steak they will not have to be finished in the oven, but if you use a thicker cut of meat, you will need a oven proof pan to finish the cooking in the oven. Heat the pan to medium high heat and add the olive oil. Season the steak well on both sides with salt and pepper and bring to room temperature. Sear the steak on one side for 4-5 minutes until nice and brown (the time will depend of how thick the steak is) and then flip. I like to finish in a 425 degree oven for about 5-8 minutes until it reaches your desired internal temperature. NOTE: These times are based on on 1 1/2" thick strip or fillet. Remove the steak once done and transfer to a plate and cover with foil to let rest. Onions -- As the steak finishes in the oven, cook the onions in a separate small sauce pan. Heat to medium high and then add the butter and onions. Season with salt and pepper and saute 5-8 minutes until the onions are lightly golden brown and tender. Finish by adding the thyme. Just reduce to low while the steaks finish and you make the sauce. Sauce -- After the steak is done and resting, return the pan to the stove on medium heat. Add in the garlic and cook just a minute, then add the white wine to deglaze the pan. Scrape up the drippings as well. Cook just a couple of minutes so it reduces slightly. It doesn't take long. Then remove the pan off the heat as you stir in the brandy and then return it. NEVER pour a flammable liquid like brandy directly over the heat. Return to medium heat and bring to a boil. Then remove from the heat and add in the mustard, butter and blackberry jam. Just whisk everything together. The heat of the pan and wine will warm up everything perfectly. Serve -- Plate the steak and top with a few of the onions. Then drizzle a little of the sauce on the top. If you go with a skirt steak or something similar you can slice up the steak on a batter and serve it the same way with the onions and sauce. As I said I love a green salad with blackberries, blue cheese and candied walnuts to bring all the flavors together and my parsnips and cauliflower puree for a nice twist to mashed potatoes. Make the potatoes (aka cauliflower) and the walnuts all ahead, so it is just matter of a quick reheat and the steak. A gorgeous dinner for friends one night.
Grease or spray a 13"x9"x2" baking dish. Pour rice in bottom of dish and shake dish, until evenly distributed. Sprinkle dried onions, mushrooms & pepper over rice. Boil water, add the soy sauce and pour over rice. With a rubber spatula, spread mustard on both sides of a pork chop, arranging chops on top of rice. Sprinkle bread crumbs on tops of chops. Bake, uncovered, at 350° for 40-45 minutes. Enjoy!
Peel and cut potatoes into chips, run under cold water patting dry with a paper towel. Deep fry chips until golden brown, place in an oven proof dish in a warm oven. In a bowl, sift the flour and salt. Next, crack the egg into the bowl and whisk the mixture. Slowly add the beer, whisking all the time. Keep adding the beer until the batter is a thick consistency. Set aside. If you are using the oil you just cooked the chips in, allow it to reheat. When the oil is hot, place the frying basket in the pan. Chop the parsley finely then place flour and chopped parsley in a container. Wash the fish under cold water and roll in the flour/parsley mixture. Dip the fish pieces, one at a time into the batter and drop into the oil. (Do not put the fish in the basket and lower the basket in, because they will stick). Cook for 3 to 4 minutes or until golden brown. Remove with the basket, place on a paper towel to drain and serve immediately with the reserved parsley. Serve with the chips, salt and vinegar, tartar sauce and lemon wedges.
Preheat the oven to 350°F. Melt the butter in a large, heavy skillet. Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes. Add the mushrooms and cook, stirring, until softened, about 6 minutes. Transfer to a large bowl and add the garlic and parsley. Wipe out the skillet. Add the spinach and toss over medium-high heat until wilted, about 2 minutes. Stir the spinach into the mushrooms and season with coarse salt. In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt. In a large bowl, rinse the potato slices in cold running water until the water runs clear. Drain the potato slices and pat dry. In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices. Spread 1/2 the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon. Repeat the process with another 1/2 the remaining potato slices and all the other 1/2 of the spinach-mushroom mixture. Cover with the last potato layer and pour the cream mixture evenly over the top. Cover the lasagne with foil and bake for 1 hour. Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden. Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate. Let return to room temperature, then rewarm in a 350F oven for about 30 minutes. Preheat the broiler. Broil the lasagne for about 1 minute, until the potatoes are crisp. Let cool slightly before serving.