HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°; butter an 8- or 9-inch flat-bottomed tube pan; dust with all-purpose flour, invert over the kitchen sink, and tap to remove excess. To soften the raisins--place in a steam basket in a medium saucepan and steam for 1 minute over boiling water (do not submerge the raisins or they will absorb too much water). Spread them out over several layers of paper towels and dry thoroughly. Using a triple sifter, sift together the flour, baking powder, salt, and cinnamon; set aside. Cut the butter into 1-inch pieces and place it along with the rinds in the bowl of an electric stand mixer fitted with paddle attachment. Soften on low speed. Increase speed to med-high and cream until smooth and light in color, about 1 1/2 to 2 minutes. Add in sugar, 1 tablespoon at a time, taking 6-8 minutes to blend it in well; scrape the sides of the bowl occasionally. Add in eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl again. Blend in the vanilla. Decrease mixer speed to low; add the dry ingredients in three additions alternately with the rum in two additions, mixing until incorporated after each addition; mix the batter for 15 seconds longer. Remove bowl from mixer and fold in raisins with a rubber spatula. Spoon batter into prepared pan; smooth the surface with the back of a tablespoon. Center the pan on the rack and bake for 45-50 minutes, or until the cake is golden brown on top and begins to come away from the sides of the pan; or toothpick inserted into the center comes out dry. Remove cake from oven; set on a cake rack for 10-15 minutes; invert cake onto a rack and remove the pan. Turn cake top side up onto a second cake rack to cool at room temperature. Cut a double thickness of cheesecloth to measure approximately 18 x 24 inches. Saturate in 1/4 cup dark Jamaican rum; open the rum soaked cheesecloth and stretch flat on an 18-inch square of heavy-duty foil; arrange cake in the center of the cheesecloth. Wrap the cloth over the cake by lifting the ends and bringing them to the center. Then wrap tightly in foil; place the cake in a plastic bag and seal; let stand at room temperature overnight. The following day, remove the foil and unwrap the cake; remoisten the cheesecloth with an additional 1/4 cup rum; rewrap the cake in the cheesecloth and foil and return to the plastic bag to age for 2-3 days or up to 10 days. It is not necessary to remoisten the cheesecloth after the second day. Wrap leftover cake in the cheesecloth; store in plastic wrap or foil at room temperature for up to 10 days.
Fill a pot with cold water to cover 4 large eggs. Cook eggs for 20 minutes on high. Remove shell and separate yoke.
Bake pie crust according to package directions for a pie that will contain a refrigerated filling. Filling is not cooked. Cool. Melt 1 ounce baking chocolate (See NOTE below). With an electric mixer, cream butter and sugar together for at least 5 minutes until sugar is dissolved. (This step is very important to the final texture of this dessert). Add melted chocolate and vanilla extract and mix well. Wash and dry the two raw eggs. Add two eggs, one at a time, beating 5 minutes after each addition, until mixture is thick and creamy. Pour into baked pie crust. Garnish with shavings from the 1/2 ounce chocolate square. Or melt chocolate and drizzle over the pie. Chill at least 1-2 hours or until well set. Because this is very rich, cut into at least 12 slices. This pie freezes well for up to 3 months. Just thaw several hours in the refrigerator and serve. For real decadence, spread a layer of non-dairy topping over filling before garnishing with chocolate. NOTE: Easy Way to Melt Chocolate: Place chocolate in a small bowl; place bowl on drip coffee maker burner until melted. It is just the right temperature to melt chocolate without scorching it, unless left on burner much too long. Note: Because of the raw eggs. this pie is not recommended for very young children, very elderly people, or people with impaired immune systems.
Slice cakes into 12 even pieces. Tear 12 equally sized pieces of heavy duty aluminum foil (I always use Reynolds as what passes for "heavy duty" in the store brand variety is somthing a kin to tissue paper). Spray each piece of foil with cooking spray. Place 1 slice of cake on each piece of foil. Top each piece of cake with a heaping tablespoon of pineapple. Place one tablespoon of brown sugar and one tablespoon of butter on top of pineapple. Wrap securely in foil and heat in embers until topping is melted. This recipe can also be baked at home in a conventional oven. Bake at 350 for 15-20 minutes.
TO MAKE DRESSING: In a mixing bowl combine all ingredients. Stir well and refrigerate. TO MAKE SLAW: In a large mixing bowl, combine vegetables. Using hands, toss well. Add dressing. Toss and serve.
Preheat oven to 350 degrees. In a bowl, toss the nuts with the maple syrup, olive oil, herbs and cayenne. Spread the nuts on a rimmed baking sheet and bake for 15 minutes. (I place them on silpat or parchment paper for easy clean-up), stirring occasionally, until browned. Season the nuts with salt and pepper and toss frequently until cooled.
Cook and drain macaroni slightly al dente. Place in greased 2 qt casserole dish. Melt butter over medium heat. Add flour for a light roux. Stirring constantly, gradually add the milk, cooking until thickened. Add pepper, salt and sugar, mixing thoroughly. Add Velveeta cubes and stir until melted. Add sour cream and cottage cheese, stirring until well combined. Pour over macaroni and mix well. It will look "cheesy" but will soak into the macaroni during cooking. Spread cheddar cheese over the top. Sprinkle with paprika. Bake at 350 for 45-50 minutes.
Chop whole onion and fry with 3 tablespoons of olive oil in large pan until transluscent. Add chopped garlic, dried cumin, coriander ,chili powder,jalapeno and dash of salt& pepper.Mix thoroughly. On a broiling pan add all the fresh tomatoes, and the red bell pepper.Broil until the skin is brown about 10 minutes,then remove from oven, peel off the skin and de seed the pepper. Puree the broiled tomatoes, and pepper in a food processor, then add to the pan of cooked onions and spices, melt in the squares of dark unsweeetened chocolate. Create individual foil packages for each dinner guest, spoon the mole sauce on the bottom of the foil, lay the Tilapia fillet on top, spoon more mole onto fish, then top with ground almonds, tighly wrap each fish package,making sure that the steam can't escape and bake in oven at 425 for about 15 minutes or until the fish is cooked. Serve with rice and corn tortillas.
Put the first 3 ingredients in a medium bowl, and mix with a fork until smooth. Add syrup and cinnamon, and mix some more. Cover and chill 30 minutes. Serve with apple and/or gingersnaps.
Boil potatoes until tender; drain and cool for comfortable handling. Cut into 1 inch pieces, leave skin on. Transfer to large bowl, add ice to chill. In separate bowl, combine remaining ingredients except green onions and mix well. Drain chilled potatoes, add dressing and mix thoroughly. Let stand in refrigerator at least 30 minutes before serving, can be made a day ahead of time. Before serving, mix one final time and sprinkle green onion on top for garnish.
Preheat oven to 300 degrees. Butter parchment paper or cut up brown paper grocery bags and butter the side without printing. Save the yolks from the eggs to add to french toast or your pet's food. Beat whites until stiff peaks form- beat in salt, vanilla and arrowroot powder- Fold in maple syrup- fold in coconut. Drop in spoonfuls onto parchment paper covered cookie sheets. Bake for 45 min to an hour, depending on what sweetener you used (honey will brown faster) cookies should be dry and barely touched with golden brown. Let cool completely before removing from paper. Makes ~ 2 dozen, depending on how many you eat before you count them and how big you make the cookies! * Available in some grocery stores, health food stores. ** Unrefined sea salt is good for you, containing many minerals for health, found in health food stores. *** Real vanilla extract is made using alcohol- this cooks out. **** available as a spice in most grocery stores- cheaper at health food stores. ***** Raw Honey may also be used in this recipe. ****** dried unsweetened coconut can be found in health food stores. Coconut is anti-microbial and a candida-fighter- high in quality fats.
Melt butter in a nonstick skillet. Lightly dust chops with flour. Saute chops over medium high heat 3-4 minutes per side or until browned. Remove chops to a serving plate and keep warm. Add broth to skillet, bring to a boil, stirring to scrape up any browned bits. Add ginger and cook 2 minutes. Add mustards, scallions, salt and pepper and stir to combine. Pour sauce over chops and serve.
Place tilapia fillets on paper-lined baking tray. Sprinkle with lemon juice. Season with salt and pepper. Mix all other ingredients together. Spread mixture evenly over fish. Bake in 350 degree oven for 25 minutes.
Remove skin and bones as desired. Add rest of the ingredients to the salmon and combine well until the mixture holds together well (if it is too dry add a little mayo). Forming a salmon cake with your hands, coat on both sides with the breadcrumbs. Gently place in hot oil in your frying pan and cook over a medium heat until nicely browned. Enjoy!
Mix cocoa and water in saucepan, stir to dissolve cocoa, heat to blend the cocoa and water. Add sugar, stir to dissolve. Boil for 3 minutes. Add salt and vanilla. Pour into pint jar.
Cut beef across grain into thin strips. In a bowl combine soy sauce, garlic, paprika, ginger, and oil. Add the beef to bowl and stir to coat. Cover bowl and let it stand 30 min at room temperature. In the meantime, slice vegetables. In a large wok or frying pan, heat 1 Tbsp oil. Add the beef and cook over med/high heat until browned. Remove meat. Add vegetables (except tomatoes) to the pan. Cook vegetables until tender crisp. Return meat to the pan with the vegetables. Mix cornstarch with water and add to pan. Cook until thickened. Add the tomatoes and heat through. Add salt and pepper to taste. Serve over cooked rice or noodles.
Blend the plums, prunes, yogurt, butter milk, soy milk and ice cubes in a blender until smooth.
Preheat ovent to 400 degrees. Using two gallon size ziplock baggies, Use one for pork, and the other, for beef. Rub both the pork and the beef generously with salt, pepper, garlic and onion. For the pork: Add Chinese five spice, soy sauce, red pepper flakes,agave nectar, ginger and Sake. Marinate for 10 minutes in your refridgerator. For the beef: Combine pureed chipotle adobo sauce, brown sugar, cumin and the beer. Allow to marinate for 10 minutes in the fridge. On a parchment-lined sheetpan lay the ribs down, equally spaced. Pour remaining marinade over the ribs. Use two sheetpans if necessary or roast in two batches. Upon placing ribs in oven and closing the door. Reduce the temperature to 350 degrees. Roast for 30 minutes.
In a bowl combine butter and mustard; stir in bacon. Toast english muffins; spread with bacon butter. Refrigerate any leftover butter.
Place all the ingredients, except Prosecco, in a large ceramic or glass container; stir well. Cover and refrigerate for at least 4 hours (best if overnight). Serve over ice in wine glasses; garnish with additional fruit, if desired. Top with a splash of Prosecco and stir.
Mash bananas with a potato masher or fork. Add butter then baking soda, flour and honey. Mix well. Pour into lightly greased bread pan. Bake 350 degrees for 1 hour.
Preheat oven to 350°F. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter over bread. Sprinkle with raisins, if desired. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla. Beat until well mixed. Pour mixture over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake 45 minutes, or until the top springs back when lightly tapped. I like to serve it with a whiskey Sauce: Cook together for just a few minutes, VERY GOOD.
Heat the oven to 350°F. Combine the flour, salt, pepper, cinnamon and rosemary and rub well into the lamb on all sides. Lay the onion and carrot in the bottom of the roasting tin and the lamb on top. Roast, allowing 25 to 30 minutes per 500g (1 lb 2oz) of weight, less for a pinker meat. Turn the joint halfway through to cook evenly. Meanwhile, make the sauce; warm the vinegar and honey until the honey has dissolved, then stir in the mint and leave to cool. About 30 minutes before the end of cooking time, carefully lift out the meat and strain off the fat from the roasting tin (leave the vegetables). Replace the meat, best side up. Spread with the honey, and add the cider to the pan. Return to the oven, increasing the heat to 375*F, and finish roasting, basting once or twice. Lift the joint and vegetables on to a hot serving platter. Blend the cornstarch with 1 TBS of cold water, add to the roasting tin and boil, stirring for a few minutes to make gravy. Strain into a hot sauceboat. Serve the lamb with the hot cider gravy and honey mint sauce.
Mix all ingredients by hand. DO NOT use mixer. If too thick add vinegar. Add to 3 to 4 cups romaine lettuce.
Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels or open ones that don't close when tapped on the counter. Rinse well. In a large pan, bring the wine, thyme and bay leaf to a boil. Add the mussels and cook for 4-5 minutes, or until just opened. Pour the mussel liquid through a fine strainer into a heatproof container and set aside. Discard any unopened mussels. Remove the top half shell from each mussel and discard. Heat the oil in a saucepan, add the onion and stir over medium heat for 3 minutes. Add the garlic and cook for 1 minute more, or until it starts to turn golden. Pour in the reserved mussel liquid, increase the heat and bring to a boil, then boil for 2 minutes or until almost dry. Add the tomato, tomato paste and sugar, then reduce the heat and simmer for 5 minutes. Add the vinegar and simmer for another 5 minutes. Add the mussels to the saucepan and cook over medium heat for 1 minute , or until just heated through. Spoon into a warm serving dish. Top with the crumbled feta and fresh thyme leaves. Serve hot.
To make the marinade: In a large glass or plastic dish use a fork to dissolve the anatto paste in the orange and lime juice and the vinegar. Add the all-spice. Rinse and pat the pork roast dry. Remove and discard any fat lumps. Rub the salt and pepper all over the meat and place in the dish with the marinade. Turn the meat to cover it in the marinade. Let marinate for at least 1 hour, but no more than 6 hours, in the refrigerator, turning occasionally. Take the meat out of the refrigerator and preheat the oven to 375 degrees for 20 minutes. Meanwhile, turn on a burner in you stove to low heat. Unfold the banana leaves and toast them very lightly, one by one, directly over the flame, do this using gloves or kitchen thongs, being very careful not to burn the leaves, you only want them to soften a bit. Place enough banana leaves to cover the bottom of a roasting pan and place the meat on top. Pour as much of the marinade on the meat as you can and then cover the meat with the rest of the banana leaves, making sure that there are no gaps between the leaves. Place the pan in the oven and roast for an hour, or until the meat is well done and very tender. Meanwhile, mix all the ingredients in a small bowl and let marinate as the meat cooks. To serve, pull or cut the meat into shreds, divide into portions and let each person make their own tacos, topping them with the sliced onion salsa.
Heat oven to 180c fan. Grease and flour a 23cm round cake tin. Mix the dry ingredients in a bowl. Add butter, egg, and milk and stir to a smooth batter. Pour batter into tin, smoothing the surface with a spatula. Bake in the lower half of the oven for approx 30 minutes. Let cool before removing from tin.
In large pot, combine potatoes and cauliflower with enough cold water to cover by 2 inches or so. Over high heat, bring to boil. Cook until tender, about 20 minutes; drain. On medium speed, beat potatoes, cauliflower, cheese, butter, salt and pepper until smooth, about 2 minutes. Stir in chives.
Beat eggs, sugar & soy in a bowl. Spray your tamagoyaki pan with non-stick spray. Heat your pan over low heat. Pour in a third of beaten eggs, making sure to cover entire surface of pan. Once egg sets slightly, add a couple of pieces of green onion and ham(if either ham or green onion is too long, then trim). Start rolling egg by lifting up end farthest away from you and roll towards you slowly. Add more egg, making sure to lift existing roll to make sure egg mixture gets underneath. When egg is slightly set, add more ham and green onions and roll again. Repeat steps one last time. It is no problem if you run out of ham and/or green onions, as long as they are in the 1st and 2nd roll it will be enough.
Melt butter in a 4-quart saucepan over mediium-high heat. Add onions and garlic and cook, stirring often until softened, about 4 minutes. Add spices and stir for a minute more. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. (I use a hand blender instead to puree the soup right in the pot). With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt. Garnish with toasted pumpkin seeds and/or sour cream (optional).
Sift flour and baking soda together; set aside. Cream butter and sugar. Add eggs, one at a time, to creamed mixture. Blend sour cream into creamed ingredients until mixture is smooth, then blend in mashed bananas and lemon juice. Stir in dry ingredients until flour is moistened. Add nuts, coconut and chocolate chips. Pour batter into two lightly greased loaf pans 7.5x3.5x2inch size(19cm X 9cm X 5cm). Bake at 325F (165C) for 45-50 minutes.
In a large, heavy pot, heat olive oil and add pork bones and beef. Brown all over about 10-20 minutes. Remove meat with slotted spoon. This is not a sauce/gravy for the crock pot since it would add too much water and the sauce would not stick to the pasta. Add onion, carrots, celery and garlic to hot oil and cook 10 minutes, until tender and stirring often. I put the above veggies in the food processor to get them very fine, almost grated, as you want this to be a smooth sauce. Add meats, both cans of tomatoes, wine, bouillon cube, spices and salt. Bring to a boil, reduce heat, partially cover and simmer 2 hours or until meat is very tender and gravy has thickened. To serve, toss some of the gravy with cooked pasta of your choice and place rest of gravy in bowl on table. Place cooked meat in another bowl. Accompany with hard rolls, pecorino romano cheese, salad and a glass of red wine. Enjoy!
Heat oil in a large saucepan. Saute onions in it for 5 minutes. Stir in garlic, corriander and hot pepper. Saute for 5 more minutes. Add the remaining ingredients, except couscous and cheese. Bring to a boil. Cover and cook on medium heat for 20 minutes. Stir in couscous and cook for 10 more minutes. Add more water if necessary. Serve hot. Note: Cheese can be added to taste by each diner.
Preheat oven to 350*. Spray loaf pan with non-stick cooking spray. Mix all ingredients in a large bowl. Transfer to loaf pan. Cook uncovered for 50-60 minutes.
Add buttermilk, honey, molasses and egg to the bread machine. In a separate container mix the butternut (or some other Winter squash, pumpkin is great too) with the cinnamon, nutmeg, and cloves. Trust me. It gives the bread a richer flavor. Add the butternut mixture to the rest of the wet stuff. Add the all flour except about one cup to the bowl and start the bread machine on the dough only setting. Let it start mixing. Watch it to make sure it all mixes inches Let it mix for about ten minutes and then turn it off. I use fresh milled grain, which requires an autolysing time to process. If you are using whole wheat purchased from the store, you can skip the next step. Remove the dough and refrigerate for 8-24 hours (you can leave it in the bowl). This will give it time for the whole grain to break down so it will be easier to digest. Trust me, it is worth it. There is NO comparison to fresh milled whole grain bread. When ready to make the bread, put it back into the bread maker, add the last cup of wheat and the yeast, let it run in the dough cycle. Remove from the pan and shape into two loaves, or into 24 rolls. Allow to rise for 30 minutes. After the second rise, bake for 30 minutes at 350.
Preheat oven to 450°F Lightly coat both sides of tortillas with cooking spray. Lay tortillas on 2 baking sheets and bake until crisp and browned, about 12 minutes. Cool slightly then break into bite sized pieces. Set aside. Melt the butter in a large pan oven medium-high heat. Cook the onions, jalapeno chiles and cumin until onions are lightly browned, about 8 minutes. Add the Ro-tel tomatoes and juices and cook until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook for 1 minute. Add the cream and broth, bring to a simmer and cook until thick, about 2 minutes. Stir in the chicken pieces and cook for another 4 minutes or until chicken is no longer pink. Remove from heat and stir in cilantro and cheese. Scatter half of the tortilla pieces in the bottom of a 13 by 9-inch baking pan. Spoon half the filling evenly over them. Top with remaining tortilla pieces and filling. Bake until the filling is bubbling, about 15 minutes. Sprinkle evenly with Fritos and bake another 10 minutes or until Fritos are lightly browned. Cool casserole for 10 minutes and serve. Make ahead: Casserole can be assembled and refrigerated up to 1 day ahead, excluding Frito topping. When ready to bake, cover with foil and bake about 30 minutes. Remove foil, top with Fritos and bake another 10 minutes. ** Cook's note - if you can't find Ro-tel tomatoes, substitute one 14.5-ounce can of diced tomatoes and one 4-ounce can diced green chilies.
Fill large pot with warm water. Place on stove over high heat and salt water. Bring to rolling boil. Rinse potatoes and pat dry. Cut potatoes into 1/8th and drop into water. Cook potatoes until they are fork tender. Drain potatoes and place back in cooking pot, return to burner. Add Sour cream, chopped green onion, Cheese, half and half, and seasoning. Mash potatoes but leave some good sized chunks. Enjoy!
Coat a large skillet with spray oil. Add ground beef to skillet along with garlic. Cook over medium heat until browned - about 10 minutes. Add dried onion, chili powder, oregano, cumin, salt, cinnamon and red pepper and stir well. Add tomato paste and beef broth. Bring to a boil and reduce heat, simmering until the liquid is reduced - about 15-20 minutes. Serve with your favorite taco toppings.
Preheat oven to 350°. Beat butter until light and fluffy. Add the sugar, egg, Tang and vanilla extract. Beat for another minute or so. Add remaining dry ingredients; mix well. Roll heaping tablespoons of dough into balls. Place 2 inches apart on a lightly greased baking sheet. Bake for 12-14 minutes or until tops are very lightly browned. Cool 5 minutes on sheet then transfer to wire racks to cool completely.
Beat shortening and sugars till creamy adding eggs one at a time. Add butter shots follow with flour, salt, baking soda mix in well. Stir in chips and nuts. Drop by nice size spoonfulls onto parchment lined cookie sheets and bake in a 375°F for 10 minutes.
In an 8 x8" dish mix the gelatin with the cup of hot water, stir until the gelatine has completely dissolved. Srir in the cup of cold water, add cabbage, parsley& carrots. Stir to combine evenly. Refrigerate covered until set about 3 hours Mix together the mayo& French dressing, spread over the top of the set jelly salad. Refrigerate until you serve it. Place individual servings of salad on lettuce leaves and serve.