HumbleIntelligence/food-ner-1-Million huggingface dataset:
1.For the cupcakes mix the dry ingredients (except sugar) in one bowl . 2.In another bowl mix eggs and sugar First then add sour cream and milk then add vanilla. 3.Set aside don't combine yet. 4.On the stove mix the filling ingredients except cornstarch. 5.Once it starts boiling add cornstarch cook for 5 minutes turn off n let cool. Set aside some of the peaches in a bowl (for garnish). Once the mix is cooled a little put into blender to puree add to egg mixture and mix all up once mixed add the dry ingredients to the wet mixture. Pour into cupcakes cups bake on 350 degrees for 18 minutes Let cool completely. For the frosting: Mix butter and cream cheese til super smooth add powdered sugar and vanilla.
Place beef and vegetables (including celery leaves) in large crock pot or large soup pot. In a mixing bowl, combine water, beef bouillon, wine, tomato sauce, Worcestershire sauce, and cornstarch; stir well. Add in brown sugar, spices and garlic; mix well. Pour this mixture over beef and veggies. Cook on low in crock pot for 6-8 hours OR cook in soup pot on top of stove, covered, on low-med heat for about 3-4 hours, stirring occasionally. When done cooking, remove from heat, stir in the sour cream and serve.
Mix cream cheese and cool whip with handmixer until smooth. Stir in strawberry jam and amaretto. Refrigerate until time to serve. Serve with sliced or whole strawberries and vanilla wafers. (Can also serve with sliced apples, angel food cake bites, etc.) Can be made 1 or 2 days in advance. Original recipe called for 2 T. strawberry jam and 2 ounces of Amaretto.
Heat the oil in a very large skillet with sides at least 2 inches high. Add the sausage and onion and saute over medium heat, stirring, until the onion is softened and the sausage begins to brown, about 6 minutes. Add the sliced potatoes, sprinkle with the flour, thyme, and pepper and toss gently but thoroughly to combine well. Pour the broth, apple juice, and wine over the potato mixture and add the bay leaf. Bring to a boil over high heat, reduce the heat to low, and cook, covered, until the potatoes are tender, 35 to 40 minutes. Remove the bay leaf halves before serving.
Cut the potatoes into 6mm/1/4 inch slices, heat the oil in a large pan or wok (preferably non-stick), add the potatoes and fry for 10 minutes, turning occasionally, until crisp and golden. Meanwhile, deseed and finely dice the capsicum; and wearing rubber gloves, deseedand roughly chop the chillies; peel and finely chop the onions and garlic; drain and roughly chop the tomatoes (reserving the juice in case you need to add a little in steps 2 or 3); add the capsicum, onions, garlic and chillies to the potatoes; and fry for a further 10 minutes, turning frequently, adding a little of the reserved tomato juice if you feel you need a little moisture. (It is essential to keep turning the mixture at this stage so that the potatoes don't stick to the pan or wok). Add the tomatoes to the mixture, cook for a further 4-5 minutes or until it is piping hot; add the lime juice and seasoning; garnish with the coriander and serve.
Heat oven to 400 degrees F. Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture. Beat egg in a small bowl; add sour cream and milk. Add to flour mixture, mixing just until moistened. Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins. Bake for 15 minutes or until lightly browned.
Cook pasta according to pkg directions; drain well. Toss with oil, garlic and yogurt. Add parmesan cheese, basil, and spices. Toss well.
Defrost turkey. Remove giblets and wash with cold water inside and out. Pat dry. Sprinkle with salt, pepper and coriander inside and out. Tie the wings and drumsticks. (Ordinary sewing thread will work just fine) Peel the garlic cloves and crush. Mix the crushed garlic with the butter and the cognac. Rub this paste all over the turkey and return the turkey to the refrigerator to marinate for an hour. Preheat oven to 350 degrees. Baste the turkey with the chicken broth and wine. Do it gently so you don't rub off the garlic paste. Cover the turkey with aluminum foil and roast for about 90 minutes, basting frequently with wine and chicken broth. If your oven isn't very accurate turn the pan a few times during baking. After about 90 minutes of cooking remove the aluminum foil cover. Sprinkle with paprika all over and raise the oven temperature to 500 degrees. Stop basting. This will allow the turkey skin to brown and crisp. Continue cooking until the skin is crisp and not watery or greasy. Flip the turkey so it crisps on the other side as well. If you are butchering your own turkey feed it two glasses of wine or cognac the day before. It really does make a difference in the cooked flavor.
Boil and drain pasta- set aside to cool to room temperature. Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese. Mix the sauce with the pasta. Add in the chopped bell pepper, onion, and cheddar cheese. Refrigerate and enjoy!
Combine beef, egg white, salt and 1 tablespoon cornstarch; mix well with hand. heat oil to 400°; deep-fry beef 30 seconds; drain (or stir-fry beef in 1-2 tablespoons oil). reheat 2 tablespoons oil in a wok; stir-fry bamboo shoots and scallions 1 minute. Combine sauce ingredients in a bowl; add to vegetables; bring to a boil; add beef; stir-fry quickly until thoroughly heated.
Heat oven to 350 degrees. Have ungreased cookie. sheets ready. Beat together in a mixing bowl, shortening and sugars. until light and fluffy. Add eggs, one at a time, beating. well after each addition. Blend in peanut butter. Mix dry ingredients together and stir into batter add. rolled oats. Shape dough to form small 1-inch balls. Place on ungreased cookie sheet 2-inches apart. With a floured fork press each ball into criss cross pattern. Press with fork tongs 1 way and then across. Bake in oven. for 12 minutes or until light brown. I hope you enjoy this cookie recipe also.
Heat oven to 170°C; butter or oil the pan. Cream the butter and sugar, add all the wet ingredients slowly while beating. Combine the dry ingredients with a wooden spoon into the wet mixture and pour into the pan (it will be very thick). Cook for 40-60 minutes or until the skewer comes out dry.
Thinly slice the bananas and share amongst fire-proof dishes. Mix the Greek yoghurt and custard, and spoon over the top of the bananas. Sprinkle sugar over the top and either use a cooks blow torch or put the dishes under the grill. Heat until the sugar carmelises. Serve up to your delighted family or guests!
In skillet or saucepan cook the veggies and seasonings with the butter until tender. Add the chicken broth and simmer for another 5 minutes. Pour over the torn bread and fold into the bread pieces. In separate bowl, beat the eggs; then add to the bread mixture and mix well. Stir in the milk and pour into a sprayed or buttered crock pot. Cook for 2 hours on low then turn to. high and cook for another 2 hours. Very moist and great flavor, not too strong .
Place ice cream scoop into a decorative wine goblet or tall clear drinking glass. Add coffee to fill glass 1/2-3/4 full (amount will vary based on size of glass). Completely cover with a mountain of sweetened whipped cream (use the canned kind or a decorating bag to make decorative swirls)- the whipped cream should be plentiful and just start to peak over the top of the glass rim. Sprinkle with freshly grated good quality chocolate. Stick a wafer cookie into the whipped cream off to the side. Serve with some sugar on the side (for those who want to add more sweetness- although the ice cream and the whipped cream pretty much cover this), a long spoon, and a straw.
Rinse trout and pat dry, inside and out. Brush inside and out with oil. Lay trout, spread open and skin side down, in a single layer in two 10x15 inch baking pans. Drizzle sherry evenly over trout; sprinkle with ginger. Cover pans tightly. Bake at 400* F for 8-10 minutes, or until fish is opaque in thickest part (flake gently with a fork to test) but still moist-looking. Transfer to a platter or plates, using two wide spatulas to carefully lift each trout (if they start to break up, cut fillets apart and transfer each fillet seperately). Drizzle 2 tbsp soy sauce evenly over trout. Sprinkle evenly with green onions and cilantro. Serve with additional soy sauce to taste.
Whisk together the honey, soy sauce, oil, garlic, jalapenos, lemon zest, salt and pepper. Toss the chicken in the marinade and let stand for at least 10 minutes. Grill the chicken until well browned and cooked through, 4 to 6 minutes. Serve the chicken sprinkled with the cilantro and with a dollop of sour cream on the plate.
Remove stems from mushrooms and place in large mixing bowls. Coat with 1 oz of extra virgin olive oil and salt and pepper to taste. Place on a baking tray with gills up and roast in oven from 15 minutes. Remove allow to slightly cool then turn over to allow juice to drain. In a saute pan add 1 oz of olive oil and fresh minced garlic. With medium heat allow for garlic to slightly brown. Add fresh spinach and salt and pepper to taste. Then, begin to stir spinach until it reduces in volume remove from heat drain and cool. Lay spinach out on cutting board and lightly chop. In a large mixing bowl add half pound of softened butter, salt, pepper, oregano, granulated garlic, basil, parsley and the Japanese bread crumbs. Mix by hand until toughly mixed together. Then form into 1 oz disc. Using a separate mixing bowl, add in cooked spinach and fontina cheese mix together. Then place 1 to 2 oz of the spinach fontina mixture into each mushroom cap. Top with the gratin butter mix, sprinkle with paprika . At this point either keep cold until future use or bake in oven at 350 until golden brown. Garnish with fresh lemon and enjoy!
Boil a kettle of water. Cut the salmon widthways into 1 cm wide slices. Place in a bowl and squeeze over the lime juice: set aside for 20 minutes. Meanwhile, place the noodles in a large bowl, cove with the boiling water and set aside. Heat the oil in a large wok, throw in the ginger, garlic and shallots and cook for 3-4 minutes unti softened. Pour in the stock and coconut milk, then bruise the lemon grass with a rolling pin - a quick bash or two should do it - and add to the pan with the curry paste. Stir well. Then bring the soup to the boil, reduce the heat and simmer very gently for 5 minutes. Add the salmon, pak choi and soy sauce and simmer for another 2-3 minutes until the pak choi is tender, but still crunchy. Drain the noodles and divide between 4 bowls. Ladle over the soup, then float a chilli ring or two in each bowl. Serve immediately.
Place the malt vinegar and all the spices in a pan. Warm over low heat. Pour into a warm, sterilised, 2-cup wide-necked jar. Seal with a non-metallic lid. Allow it to stand in a warm place for 2 weeks. Put some peppercorns into a sterilized 2-cup bottle. Strain and pour the vinegar into the bottle. Seal and store in a cool, dark place for up to 6 months.
CAKE: Preheat oven to 350*F. Grease and flour a 10" tube pan. With an electric mixer on low speed, cream together the butter and sugar. Add eggs, one at a time, blending well after each addition. Blend in vanilla. Scrape down sides of bowl; blend on high speed for 6 minutes, scraping bowl occasionally. Whisk together the flour, cocoa powder, baking powder, and salt. Mix in the flour mixture alternately with the milk, blending after each addition until the batter is smooth. Stir in the chocolate chips; pour batter into the prepared pan. Bake for 75-85 minutes, or until a toothpick tests done. Cool in pan for 20 minutes; invert onto a serving dish and cool completely. GLAZE: Combine the chocolate chips, shortening, and corn syrup in a saucepan over very low heat. Stir just until melted and smooth; cool slightly. Pour or spoon glaze over cake; let stand until glaze is set.
Preheat oven to 375°. Combine all ingredients except the vegetable oil. Coat bottom of frying pan with vegetable oil and heat on high until right before it reaches the smoke point. You want it to sizzle when the batter is poured inches. Pour in the mixture and let it fry for about 30 seconds give or take depending on how hot your oil was, then put in oven. Bake until top is slightly golden about 25-30 minutes. Remove and invert onto a plate so you can show off that lovely golden crust! Cut into slices and enjoy! It looks extra pretty if you cut it into triangle shaped pieces like you would cut a pie. :). Note: It took me a bit of practice to get the oil temperature and timing right, so if yours doesn't turn out as pretty, just keep trying!
Coat bottom of a large frying pan with low fat cooking spray and fry the onion with the basil, oregano, bay leaf, salt and pepper for about 5-7 minutes until translucent Add the garlic and cooked for about 2 mins, then add the tomato paste and stir until well mixed in with the onion. Add the wine and combine add all of the tins of tomatoes breaking up the plum ones a bit, and the sugar bring to a light boil for about 8 minutes. Transfer this hot mixture into your slow cooker and cook on high for about 2 hours, (I popped out during this time) reduce it down to low for a further 3 hours (it was about 7.30 pm when I started this step so I was making dinner and watching boosh) and turn down to warm and leave 7 hours ( I was in bed during this time). When time is finished allow to cool and then divide into portions and place in the fridge for up to 4 days to allow the flavours to ripen. Divide into portions transfer to the freezer for keeping or use immediately.
Preheat oven to 375 degrees. To make filling, combine all ingredients in a medium bowl, stirring well to make sure the butter gets mixed in evenly. Set aside. To make icing, combine all ingredients in a small bowl and mix until smooth & blended. Place in fridge to chill and set. Sprinkle a dry, clean surface with a small amount of flour to prevent sticking. Remove dough and knead entire thing into one ball. Using a rolling pin lightly dusted with flour, very firmly roll dough into thin sheet about 8 X 12 inches. Spray the dough's surface evenly with butter. Spread filling out evenly over dough leaving a 1/2 inch border around the edges. Starting with a long side of the dough, roll it up tightly, forming a log. Once dough is completely rolled up, pinch the long seam to seal. Turn log over so that seam faces down. Using a very sharp knife, cut log into 8 even pieces, being careful not to squish dough. Spray a baking pan with non-stick spray, and arrange pieces of dough in the pan with swirl sides facing up. Use your hands to firmly press down on the tops of the pieces. Pinch side seams to seal, if necessary. Cover pan with aluminum foil. Bake in oven for 8 minutes. Remove foil, and return pan to oven. Bake for an additional 5 minutes, or until cinnamon rolls have risen and are slightly brown on top. Evenly distribute icing over cinnamon rolls and then ENJOY!
Preheat the over 425. Heat 1 T. EVOO, 1 turn of the pan, in a small skillet over medium heat. Add the onion and 2/3 of the garlic and cook until softened, 3 to 4 minutes. Transfer to a bowl to cool, and then add spinach and season with salt, pepper and nutmeg. Melt the butter in same pan, turn off the heat and add the panko, oregano and remaining garlic, toss. Drizzle a baking dish with the remaining 1 T. EVOO. Split each chicken breast across (but not all the way thru) open like a book. Stuff with the spinach and feta. Letting the stuffing overflow the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.
Run a sliced strawberry around the rim of Champagne flutes. Dip each rim in Nilla crumbs. Into each flute, drop 1 tablespoon strawberry ice cream, then add 1 ounce vodka and top with Prosecco. Top with whipped cream, a sprinkle of Nilla crumbs, and a strawberry for garnish. Serve.
Combine dry oatmeal, egg, onions, peppers, and salt in a bowl. Add gound meat, and mix it lightly with your hands. Gradually add the hot sauce and HALF of the vegetable juice. Mix together lightly, but well. Shape into loaf in a shallow baking dish. Pour remaining juice on top. Bake at 350 for 40-50 minutes.
Stir ingredients and pour over crushed ice in a deep-saucer champagne glass. Add orange slice.
Preheat oven to 350 F. Brown ground beef and drain. Combine picante sauce, water and tomato sauce. Stir 1/2 cup of the picante mixture into ground beef along with green chilies, 1/2 cup cheese and 1/2 cup Frence Fried Onions; mix well. Pour half of the remaining picante mixture on bottom of a 9X12 baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish and pour remaining sauce over the shells. Bake uncovered at 350 F. for 30 minutes. Remove from oven and top with remaining cheese and onions, then return to oven and cook, uncovered, for 15 minutes longer.
Mix all ingredients together until blended. Goop should harden when squeezed in your hand. (sometime it needs a little extra water) I recommend strong, bright colored kool-aid to give it color and smell!
In a large saucepan, heat the oil. Add ginger and garlic and saute over a low flame for 5 minutes until fragrant. Do not brown the garlic or it will taste bitter. Add the carrots, saute another 5 minutes. Add the onion and peppers and saute about 3 minutes-until the green peppers lose their rawness, but aren't cooked thoroughly. Add the cup of pineapple and its juice and the vinegar. Bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes. Add the sugar, pepper, ketchup, and 1/2 cup of pineapple juice or water. Stir very well and continue to cook an additional 5 minutes. Cook the pork in boiling water for 10 in minutes, testing the meat for doneness after 5 minutes. Cut a piece open-if it's not pink inside, it's done. When done, drain and add the pork to the sauce. Cook together for 2 minutes. Adjust seasoning, tasting for salt, pepper, and vinegar. Add more if desired. Serve with cooked rice. Serves 6. NOTE: This dish should be served immediately. It toughens if held in the refrigerator. Burt Wolf * Eating Well.
Mix ground chicken with chopped broccoli and cheese (I used an 8oz bag of the Kraft Crumbles). Add Montreal Seasoning and form into burgers. I bake them on a non-stick pan so no oil is needed and they still come out crispy (see photos). I topped mine with Franks Red Hot sauce because I love that on my turkey and chicken burgers. My husband used BBQ sauce and said it was really good, so whatever condiment makes you happy, try on these burgers or just have them plain.
Preheat oven 400°F, 200°C, Gas 6. Roll out pastry and use to line 10 inch (25cm) flan ring and bake blind for 15-20 minutes until cooked. Let it cool. Whisk evaporated milk and sugar together for 10-15 minutes until light and fluffy. Pour into the pastry case and bake for 10 minutes. It will have a slightly sticky top but will not set completely until it has cooled completely. Serve cold.
Combine caraway seeds, marjoram, salt and pepper. sprinkle mixture over all sides of meat. Rub this into the roast with your fingers. In a large skillet brown meat on all sides in hot oil. Drain off fat. Place meat in slow cooker. Add water to skillet; bring to boiling, stirring to loosen browned bits from bottom of skillet. Pour skillet juices and vinegar into cooker. Cover and cook on low setting for 7 hours or high heat for 3/1/2 to 4 1/2 hours. Remove meat from cooker, and keep warm. For gravy, skim fat from juices; measure 1/1/4 cups juices (add water if necessary to make 1 1/4 cups). Pour juices into a small saucepan; bring to boiling. In a medium bowl combine sour cream and arrowroot. Stir hot juices into sour cream mixture; return to saucepan. Cook and stir over medium heat until mixture is thickened. (Do not boil). Slice meat and serve with gravy.
In a skillet, brown chicken over medium heat in oil for 18-20 minutes or until juices run clear. Combine the next nine ingredients (from warm water to five-spice powder). Stir until sugar is dissolved. Pour over the chicken and bring to a boil. Reduce heat, simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally. Combine cornstarch and cold water until smooth and gradually stir into skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with rice if desired. Garnish with green onions.
Saute onions in oil in a small skillet. Combine beans, broth, onions, cilantro and spices in a large saucepan or Dutch oven. Bring to a simmer over medium heat and cook 10 to 15 minutes. See note. Add chilies and chicken. Heat through. Note: If you like your beans softer and kind of mushy, you can cook this longer but, don't add the cilantro until you add the chilies and chicken.
Heat olive oil and butter in saucepan until butter is melted. Add onion and garlic and saute until onion is soft. Add chopped tomatoes, cover and simmer for 15 minutes. Add broth and bring to a boil, then add rice, cover and simmer for about 20 minutes. Salt and pepper to taste.
Preheat oven to 450°F. Place potato slices in a large saucepan and cover with water. Bring to a boil, reduce heat, and simmer 6 minutes or until tender. *DO NOT overcook, or you'll get potato mush! Drain potato slices well; set aside. While potatoes are cooking, combine milk, broth, flour, salt, pepper, and nutmeg in a medium bowl; stir with a whisk until completely blended. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add onions to skillet; saute 7 minutes or until golden, but not crisp. Reduce heat to medium; gradually whisk in milk mixture until blended. Cook 5 minutes or until thick and bubbly, stirring constantly. Add cheese, stirring constantly until completely melted and combined. Remove cheese mixture from heat. Arrange half the potato slices in the bottom of a 9x13-inch glass baking dish coated with cooking spray. Top with half the spinach, and half the cheese sauce. Repeat layers. Sprinkle with Parmesan cheese and bake, uncovered, at 450F for 15-18 minutes or until golden and bubbly.
Cook beans according to package directions, substituting 1 cup broth for 1 cup water. Cook until tender but not mushy. Drain and place in large bowl. Trim off root and all but 1" of green tope from the leeks. Slice in quarters lenghthwise, and wash thoroughly. Place leeks in microwave safe dish with remaining broth, cover with plastic wrap, and cook on high for 4-5 minutes, until tender. Drain, reserving chicken broth. Cut prosciutto lengthwise into narrow ribbons. Slice leeks crosswise into 1/8" slices. Saute leeks and garlic in olive oil until garlic is soft. Add the chopped sage, rosemary, and reserved broth and simmer until reduced slightly. Remove from heat and stir in prosciutto and lemon juice. Add to the beans and toss carefully with a wooden spoon. Season with salt and pepper. Garnish with sage and peppers. (The salad may be refrigerated up to 24 hours ahead. Return to room temperature before serving).