HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Butter liberally and flour two 9-inch cake pans. In an electric mixer, beat the butter with the sugar for about 3 minutes until light and fluffy. Slowly add the egg whites until incorporated. In a large bowl, sift together the cake flour, the baking powder and the salt. Add the flour mixture to the butter mixture until incorporated but don't over mix. Add the coconut flavoring, and the coconut milk until combined . Add 1 cup of flaked coconut. Divide the batter equally between the two prepared cake pans. Bake in preheated oven for 30 to 35 minutes, until lightly golden and firm to the touch. Let cool in pan on wire racks until cakes are completely cool, then carefully unmold. Using a serrated knife, cut each cake horizontally into 2 equal layers (creating a total of 4 layers). To Make the Icing;. Cream the butter, shortening, and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy. Beat in the coconut flavoring and the coconut milk. In a separate bowl, combine 2 cups of the whipped frosting and 11/2 cups of flaked coconut. Set aside. Assembling the Cake: When ready to ice the cake, place the first cake layer on serving dish. Dollop 1/3 of the frosting with coconut flake added to it, and spread evenly with an offset metal spatula. Continue this process with each layer, smoothing over the extra frosting that may ooze out between each layer. With the remaining frosting (that does NOT contain flaked coconut), frost the top and sides of cake. Finish by gently pressing the remaining 2 1/2 - 3 cups of flaked coconut on the frosted cake, covering the cake entirely with the coconut.
Empty can of tomatoes into mixing bowl and whisk, add all the ingredients, except water and salt and whisk to smooth sauce. Taste and adjust by adding enough water to make a slightly thick easily spreadable sauce. Adjust spices to taste. The sauce can be used immediately, but will thicken slightly as it sits. Store any leftover sauce in a container with a lid. This sauce will keep for up to 10 days in the refrigerator or 3 months in freezer.
Preheat the oven to 425°F Coat a heavy baking sheet with cooking spray. Cut each potato in half crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the potatoes in a mound on the prepared baking sheet. In a cup, mix the oil, thyme, rosemary, salt, and pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet. Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes. Serve hot.
Add the oil, onion, and garlic to the pot, saute until tender. Add everything else. Simmer 30-40 minutes (or more, make sure the potatoes are done). Eat with a good friend.
Combine first 7 ingredients in a large bowl. Boil noodles according to package directions. Before draining, add snow peas and carrot. Let cook 30 seconds. Drain pasta, peas, and carrot, and toss immediately with orange juice mixture. Set aside. Brush shrimp with sesame oil, and grill over medium-hot coals 3 to 5 minutes. Arrange pasta on serving plates, and top with shrimp.
Preheat oven to 375. Fit pie pastry into a 9-inch pie pan; crimp edges as desired; do not prick pastry. Filling--in a bowl, combine sugar and cornstarch. Add the 5 cups raspberries and Chambord; toss gently (if using frozen berries, let mixture stand about 45 minutes or until berries are partially thawed but still icy). Transfer filling to pastry-lined pie plate. To prevent overbrowning, cover edge of pie with foil; bake for 30 minutes (50 minutes for frozen berries); remove foil; bake 25-30 minutes more or until pastry is golden brown and filling is bubbly near to the center; cool on a wire rack. Before serving, in a bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt until combined; set aside. In another bowl, beat cream on medium speed until soft peaks form; fold about 1/3 cup of the whipped cream into the cream cheese mixture to lighten. Fold in remaining whipped cream. Spread the whipped cream mixture over top of pie; sprinkle with additional berries, for garnish. Expect the pie to be juicy.
Flavor Step - Mix all the marinade ingredients together in a bowl and toss the pork strips in the marinade until they are well coated. Marinate for 30 minutes at room temperature. Heat 1-1/2 teaspoons of the oil in a wok or heavy skillet over the highest heat. Stir-fry the red bell peppers for 2 minutes. Remove and set aside. Remove the meat from the marinade, saving the marinade. Add the remaining 1-1/2 teaspoons oil and the meat to the pan and stir-fry until the strips are just cooked through and no longer pink inside, 2 to 3 minutes. Add the reserved marinade, the fish sauce, green onions or scallions, pineapple, and the peppers and cook, stirring often, until most of the liquid has evaporated and the sauce coats the pork, 1 to 2 minutes. Spoon the meat and sauce into a bowl, sprinkle with the chopped mint, and serve.
in a small sauce pan melt the sugar in the water to form a simple syrup, set aside. cut lime in half, squeeze 1 half into the pitcher and slice the other half into thin slices and put in pitcher. do the same to the lemon and orange. pour in wine. pour in grand marnier. pour in simple syrup. mix well. serve in glasses full of ice, do not put ice in pitcher. enjoy.
Rinse the black-eyed peas with cold running water and discard any stones or shriveled peas. Into a 6-quart Dutch oven, place the peas, bay leaf and enough water to cover, and heat to boiling over high heat. Reduce heat to low. Cover and simmer for 30 to 40 minutes or until peas are almost tender. Drain peas, keeping 2 cups of the liquid. Discard bay leaf. (Can be done up to 2 days ahead to this point. Refrigerate until ready to proceed with recipe.). Saute onion in olive oil, over medium heat, until partially cooked and translucent, 5-6 minutes. Preheat oven to 350°F Empty peas into a 4-quart baking dish and add all remaining ingredients (including onions and reserved bean water). Stir to distribute ingredients evenly throughout casserole. Taste some of liquid and season with salt and pepper to taste. Bake for 40-50 minutes, or until hot and bubbly. The casserole will be quite 'wet' and should be served in bowls. Even better the next day.
Preheat oven to 350°F. Combine all ingredients except for shredded cheese in a mixing bowl. Pour into a small, greased casserole dish. Sprinkle cheese evenly on top. Bake, uncovered, until heated through (20 minutes).
Stir sour cream and sugar together until well mixed. Peel bananas and cut into chunks. Add to mixing bowl. Stir in diced apple, pineapple, grapes, walnut halves and raisins and sour cream mixture. Chill in refrigerator about an hour if possible. Options: I occasionally add 1/4 cup shredded coconut, 1/2 cup mandarin oranges or 1/2 cup diced celery just for something different. Refreshing summer side dish.
Mix seasoning mix, water and tomato sauce until well blended. Brown meat in large skillet on Medium-High heat; drain fat. Stir in 1 cup of the sauce mixture, corn and beans. Spoon about 1/2 cup of meat mixture into each tortilla. Fold over sides and place seam side down in greased 13x9x2 baking dish. Top with remaining sauce and sprinkle with cheese. Bake at 350 for 15 minutes or until heated through and cheese is melted.
In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refridgerate until serving. In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Add the yellow squash, zucchini and jalapeno; cook and stir over medium heat for 2 minutes. Add mushroom; cook and stir for 2 minutes until the vegetables are crisp-tender. Stir in the beans, 1 1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon in pepper halves; sprinkle wiht remaining cheese. Prepare grill for indirect heat, using a drip pan. Place the peppers over pan. Grill, covered, over indirect medium heat for 10-14 minutes or until tender. serve with sour cream sauce.
Heat oven to 400*. Mix together the first 7 ingredients in a small bowl. Heat skillet over med.-high heat until hot. Add oil; heat until hot. Rub chops generously with seasoning mixture. Add seasoned pork to hot oil; cook 2 minutes or until brown on one side. Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center. *Tip: You'll have extra rub, which will make this a really quick meal the next time you make this recipe.
Add the cantaloupe and peaches to a large pot. Cook over medium heat, stir constantly, for 15 minutes. Add in sugar and lemon juice, stir to combine. Bring to a boil, stirring constantly. Lower the heat and simmer 30 to 45 minutes, or until thickened. Add in the lemon rind and cook for 3 more minutes, stirring constantly. Take pot from oven burner; skim off foam. Pour hot mixture into hot, sterilzed jars, fill to about 1/4-inch from top. Remove air bubbles and wipe jar rims. Cover immediately with jar lids and screw on bands. Process in boiling water bath for 5 minutes.
Melt the butter in a pan. Add the onions and cook until tender. Add 6 fl oz beer, sugar and salt. Cook approx 16/18 minutes until the beer is absorbed and the onions are starting to brown. Add the remaining beer and simmer gently. Serve warm to accompany burgers.
Preheat oven to 350°F Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside. Pound chicken breasts to 1/4-inch thickness; cut in half. Marinate overnight in white wine. In skillet, saute mushrooms in 1/4 cup butter; about 3 to 4 minutes. Add garlic, parsley and lemon juice; saute 2 to 3 minutes. Add toasted slivered almonds. Remove chicken breasts from marinade; pat dry and discard marinade. Season with salt and pepper. Place 1/3 cup of mushroom mixture on each chicken breast half. Fold in sides and roll. Secure to hold with toothpick or skewer. Chill 1 hour. Add 2/3 cup almonds to a food processor or coffee grinder. Pulse until finely ground. Strain through a fine mesh strainer to avoid lumps. Set aside in dish. Dredge rolled chicken in flour, dip in egg, then in ground almonds. Place in casserole; pour 1/2 cup melted butter over breasts. Bake at 400°F for 20 to 25 minutes or until no longer pink and coating is crispy brown.
Spray 9" round cake pan with nonstick cooking spray. Set aside. On a lightly floured surface, roll dough into a 16"x10" rectangle. Spread dough with butter, leaving a 1" border around edges. In a small bowl, combine 3/4 c bacon, 1 c cheese, 2 T parsley, garlic, salt and pepper. Sprinkle over butter. Starting with one long side, roll dough into a log; pinch seam to seal. Place log seam side down, and slice into 10 rolls. Place rolls into prepared pan. Cover with plastic wrap and let rise until doubled in size, approximately 45 minutes. Preheat oven to 350 degrees. Uncover rolls and bake 18 minutes. Top with remaining 1/4 c bacon and 1/2 cheese. Bake until cheese melts, approximately 5 minutes. Let cool in pan 15 minutes. Top with remaining 2 T parsley.
Combine honey, soy sauce, sherry,gingerroot and garlic in a small bowl. Place chicken in plastic food storage bag or large glass baking dish. Pour honey marinade over chicken, turning chicken to coat.Close bag or cover dish with plastic wrap. Marinate in refrigerator at least 6 hours, turning 2 or 3 times. Remove chicken from marinade; reserve marinade. Arrange chicken on rack over roasting pan. Cover chicken with foil. Bake at 350 F 30 minutes. Bring reserved marinade to a boil in small saucepan over medium heat; boil 3 minutes and set aside. Uncover chicken; brush with marinade. Bake uncovered, 30-45 minutes longer or until juices run clear and chicken is no longer pink, brushing occasionally with marinade.
Preheat oven to 375 degrees. Cut salmon into 2 equal pieces. Slather each piece with a tablespoon or so of the mustard. Add the salt and pepper to your liking. Bake for about 10 min or until fish just flakes with fork. Don't overcook! Enjoy!
In a large bowl, add rhubarb and sugar; stir to coat evenly. Cover bowl, and place in the refrigerator overnight. The next morning, place rhubarb mixture in a large kettle. Cook over medium heat, stirring constantly; until mixture starts to boil. Lower heat just a bit, and cook for 12 minutes (stirring constantly). Remove from heat, add the gelatin; keep stirring for 1 minute. Add the can of pie filling; stir until mixed through. Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil. Remove from heat, and carefully ladle into sterilized glass jars; cover with lids. Cool to room temperature, before storing in the refrigerator or freezer.
Leeks have a good amount of sand trapped between the layers in both the white and green parts. Be sure to soak, rinse and clean well so as not to spoil the final results. Add olive oil, sliced leeks and ginger to a large sauce pan over medium heat. Cook for 2 to 3 minutes until the leeks begin to soften and the ginger becomes fragrant. Peel and slice the parsnips into 1/4 inch thick disks. If the vegetables are large, cut in half lengthwise before slicing. Add the sliced parsnips to the pot and cook an additional 7 to 8 minutes. Should the pan get dry, add 2 to 3 tablespoons of the vegetable broth to keep the pan from scorching. Add the vegetable broth and bring to a boil. Reduce to a simmer and add the white wine. Cook for 20 minutes uncovered. When done the vegetables should be soft and tender. Place the soup in a food processor or blender and blend until smooth. (I use an immersion blender for this step.) Season with white pepper and salt to taste. Ladle into bowls and garnish with a small dollop of yogurt (or for a more elegant presentation you can thin the yogurt and make swirls or a web pattern) and a small sprinkle of smoked paprika.
Combine spices. Spread in a thin, even layer in a dry skillet. Cook over med heat for approx 1-2 min, till fragrant & just beginning to smoke. Shake pan throughout cooking to prevent burning. Cool & store in airtight container for up to 2 wks.
In a cocktail shaker, mix the Rum, juice, club soda, honey and lime juice. Pour over ice in a glass, accent with the bitters. Scrape some nutmeg on top and serve.
Grate half the onion and thinly slice theother. in a big bowl combine meat, egg, and spices shape into thin patties. spread butter on each side of the bread. in a skillet cook bread 3 minutes on each side. cook the burgers and drain the grease from skillet. blot off extra grease with paper towels. top each burger with a slice of cheese. put pattys on bread and top with thinly sliced onion.
Preheat oven to 350 degrees. In a medium sized bowl, debone salmon and remove skin. Drain liquid. Add all other ingredients, except sour cream and mix well. Fold in sour cream last. Spray a loaf pan with cooking spray. Spread salmon mixture in pan. Smooth out top. Bake for 30-45 minutes or until top is slightly brown and knife inserted in center comes out clean. Let sit for 5 minutes before slicing.
Layer in the order listed, over a barspoon or speared cherry: first the Triple Sec, then the Cassis and finally a decent reposado tequila on top.
In a large skillet cook the meat, onion, green pepper and garlic until meat is brown and vegetables are tender. Drain off fat. Stir in tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme and bay leaf. Stir in water. Pour into large pot (one that is wider than it is tall). Bring to boiling; reduce heat. Simmer, uncovered, for l1/2 to 2 hours or till sauce is of desired consistency, stirring occasionally, the thicker the better. Add lemon juice during last 5 minutes of simmering. Remove bay leaf. Serve over hot cooked pasta. Pass grated Parmesan cheese, if desired. Makes 6 servings.
Heat oil in a pressure cooker. Toss in cumin seeds, black cardamom, green cardamoms, fennel seeds, cinnamon stick, black peppercorns and red chillies. Saute on medium flame until aromatic. Fold in the corriander stems, gramflour and tomatoes. Mix thoroughly. Stir in salt, red chilli powder and two cups of water. Mix well. Close the cooker and pressure cook for upto 3-4 whistles. Open the cooker once the pressure is gone and using a hand blender, blend the soup thoroughly. Strain the mixture into a bowl. Sprinkle fresh corriander leaves. Serve hot and enjoy!
Cook the pasta or Chinese noodles; set aside. Place the pork strips in a bowl. In another bowl whisk together the hoisin sauce with garlic, soy sauce, rice vinegar, sesame oil, ginger and black pepper to taste (if using). Pour HALF of the hoisin sauce mixture over the pork strips; mix to coat, and let stand for about 30 minutes. Heat about 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add in the pork mixture and saute for about 2-3 minutes, or until the pork is done; remove to a plate or bowl. Heat another 1 tablespoon oil (or more if desired) in the wok or skillet and saute the dried chili flakes with spinach leaves, water chestnuts, carrots (or broccoli slaw if using) and green onions for about 3 minutes or until the spinach is wilted. Stir in the cooked noodles with the cooked pork, along with any drippings from the plate or bowl and the remaining half of the hoisin sauce mixture; cook stirring constantly for about 2 minutes or until the mixture is completely heated through. Add in more soy sauce and season with more black pepper if desired. Delicious!
Preheat oven to 450 degrees Fahrenheit. Saute onion and green pepper in butter until onion is golden. Blend in flour and salt. Stir in cream of mushroom soup and milk with the salmon drained into milk to make the 1-1/2 cups. Bring to a boil. Boil 1 minute. Add flaked salmon, peas, and lemon juice. Pour mixture into an 11 1/2 x 7 x 1-inch pan. Top with biscuits. Bake 12 minutes.
Put first 4 ingredients into large soup pot and bring to boil. Turn down and simmer for 2 hours. Add veggies and simmer another 2 hours.
Preheat the oven to 200c/gas6. Sift the flour, cinnamon & baking powder into a bowl. Make a well in the centre & add all the remaining ingredients expect the walnuts. Mix throughly. Arrange 12 case in a muffin tin, then divide the mixture between them & sprinkle walnuts over each one. Place in the oven & bake for 18-20 minutes until golden brown & firm in the middle. Remove & turn out on to a wire rack. Serve whilst still warm.
Mix salad dressing, onion soup mix and apricot preserves until well combined. Season chicken pieces with salt and pepper and arrange in a baking dish. Pour sauce over chicken. Bake in a 350 degree oven covered for about 30 minutes then remove cover and bake for an additional 20-30 minutes until sauce is brown and bubbley.
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely. For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done. On the grill: cook over medium heat until juices run clear.
Place all ingredients in a saucepan. Bring to a boil and simmer 10 minutes. Pour into bottles and store in refrigerator.
Sift together flour, baking powder and salt. Cut in butter, then add enough milk to make a soft dough. Turn out on a floured board and roll about 1/2" thick. Cut into small squares, and drop in hot liquid. Cover tightly and cook for 20 to 25 minutes.
Chop sausage and cook in skillet with butter until cooked through. Remove sausage from pan. Add water to deglaze pan. Add cabbage, soy sauce, and pepper. Cook until desired doneness (about 10 minutes), stirring frequently. Enjoy!
Cut broccoli into florets, peel stems and slice crosswise into 1/2-inch pieces. Bring a large pot of water to a boil. Add broccoli and cook, uncovered, until tender, about 5 or 6 minutes. Drain well in colander and transfer to serving bowl. In a small saucepan, melt the butter until it starts to brown. Immediately add rosemary and salt, stir well. Pour hot butter mixture over broccoli, season with salt and pepper to taste, and stir well. Garnish with fresh rosemary sprigs, if desired, and serve hot.
Bake cake as directed in 2 - 8"" rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers (4 cake layers in total). Make Mousse according to the directions. Whip the heavy cream, and fold into the mousse. Generously brush each layer of the cake with dark rum. Spread the mousse mix evenly thick on the first layer. Sprinkle with some of the pineapple. Top with next cake layer and again, spread with mousse then pineapple. Continue with each layer. The layers of the cake and mousse should be the same height. Coat the sides and top with the mousse mix. Sprinkle toasted coconut over the finished cake. Refrigerate until ready to serve. To serve, cut into 8 pieces and serve at room temperature.
ave butcher cut meat into 1 1/2 to 2-inch pieces. Butterfly ribs by cutting parallel to bone to within 1/4 inch of opposite side; open to lay flat. Score meat on both sides. Combine remaining ingredients. Marinate meat in sauce for 4 hours. Broil 3 inces from unit in electric oven for 3-5 minutes on each side. Makes 6 servings.
Fill a tall "High Ball" glass with ice, and pour over the Apple Rum. Pour over the Cinnamon Schnapps. Top off with Ginger Ale. Stir all together, and enjoy.
Preheat an oven to 400°F. Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside. In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside. Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed. Set the pan over medium-low heat. Add the onion, 1 teaspoons salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more. Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm. Serves 8. Williams-Sonoma Kitchen.
Preheat oven to 180 deg C (356 deg F). Line 2 trays with baking paper. Into a medium bowl sift together the SR flour and custard powder. Stir in the sugar. Using your fingertips, rub the butter into the dry ingredients until the mixture looks like soft breadcrumbs. Combine the milk and vanilla essence then stir into the mix. It should form a firm dough. Drop 2 teaspoons of dough in heaps onto the the prepared trays. They will spread so allow space between biscuit. Lightly flatten with fork then sprinkle with almonds. Press lightly to adhere. Bake for 10-15 minutes or until golden on the bottom.