HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350. Grease 3 eight inch round cake pans and line with parchment paper. Grease the parchment as well. Sift together flour, cream of tartar, and salt and set aside. In a mixer bowl, cream shortening and sugar on medium high speed, using the paddle attachment. This should take at least 5 minutes. Scrape down sides of bowl once or twice. Gradually add egg whites, a couple at a time, and beat well to combine. Add vanilla. Add flour mixture alternately with the buttermilk, that is 1/3 of the flour, 1/2 of the buttermilk, then 1/3 of flour, remaining buttermilk, then remaining flour. Mix well after each addition. Do not overbeat. In a 1/2 cup measure, combine water, vinegar, and baking soda. Fold into cake batter with a rubber spatula. Divide batter into 6 portions into small bowls. There should be about 55 ounces of batter, so divide by weight for best results. Add about 1/4 teaspoons gel color to each portion and mix well. Pour 3 of the portions into the prepared pans, one color in each pan. Bake for 16 to 18 minutes, until cakes spring back when lightly touched near center. Rearrange pans after 10 minutes, for even baking. Remove from oven and cool cakes in pan for 10 minutes, then turn out onto cooling rack lined with a tea towel, if desired. Wipe out cake pans, turn parchment paper over and grease paper again. Repeat steps 9 and 10 with remaining 3 colors of batter. Make flour frosting, using 2 cups sugar and shortening, 1/2 cup flour and 2 cups milk. See directions at flour frosting recipe on this site. http://www.food.com/recipe/flour-frosting-42282. Use a little less than 1 cup frosting between layers. Then frost sides, and finally the top. It's important to fully cover this cake for freshness and to keep the secret as a surprise. Chill for at least 2 hours before serving, for best flavor.
Arrange the baby spinach leaves on a salad plate. Mix together the tomatoes, prawns and scallion. Mix together the yoghurt, olive oil, lime juice, herbs and fructose, then pour the dressing over the tomato-prawn mixture and toss. Pile the tomato-prawn mixture on top of the spinach, and top with some freshly ground black pepper.
Process chillies, oil, capsicum, garlic and shallots until smooth. Heat wok on medium, and add chilli mixture. Stir occasionally for 15 minutes. Add sugar and tamarind and simmer for 10 minutes. Use as a stir-fry sauce or grilling marinade.
Cook pudding with the milk as directed on package and let it cool. Preheat oven to 350. Spray a 9x13x2" baking pan with non-stick spray. Combine the prepared pudding and the dry cake mix, mixing until well blended. Spread batter in the prepared pan. Sprinkle top evenly with the nuts and the butterscotch chips. Bake for 25 minutes. Triple Chocolate Version: Substitute chocolate pudding mix for the vanilla and chocolate or devil's food cake mix for the yellow cake mix; use chocolate, butterscotch or peanut butter chips and nuts of your choice.
Cook noodles, set aside. Combine mayonaise and milk or wine. Stir in soup, cheese and seasonings. Gently stir in cooked pasta, peas and seafood. Pour into casserole dish, Cover and bake in 350 oven for 30 minutes. Uncover and sprinkle with crunchy topping. Bake 5 minutes more.
Cut zucchini, eggplant, and green and red peppers into 3/4 inch pieces. In a 12 inch skillet over medium-high heat, in 3 tablespoons hot olive oil, cook peppers until tender-crisp. Stir in eggplant, zucchini, 2 teaspoons sugar, 1 t. salt and the water;over high heat, heat to boiling. Reduce heat to low;cover and simmer 15 minutes or until vegetables are tender. Remove cover and cook vegetables over high heat 5 minutes longer or until any liquid evaporates. Meanwhile, prepare lasagna noodles as lable directs, but do not add salt to water; drain. Prepare sauce: In 4-quart saucepan over medium heat, cook onion in remaining 1 tablespoon of olive oil until very tender. Add tomatoes and their liquid, thyme, 2 1/2 teaspoons sugar, and 1 1/4 teaspoons salt, stirring to break up tomatoes; heat to boiling. Reduce heat to medium; cook, uncovered 15 minutes. Preheat oven to 375 degrees. In a 13x9 inch glass or ceramic baking dish arrange one-fourth of lasagna noodles, overlapping to fit. Spread one-third of vegetable mixture over noodles; spoon one-fourth of tomato sauce over vegetables; sprinkle with one-fourth of grated cheese. Repeat layering twice; top with remaining noodles, sauce and cheese. Bake lasagna, uncovered, 40 minutes or until hot and bubbly and top is lightly browned. Remove lasagna from oven; let stand 10 minutes for easier serving. Serve with parmesan cheese, if desired.
Preheat broiler. Arrange tortilla chips on baking sheet or pizza pan. Drizzle with marinara sauce and sprinkle with oregano. Top with cheeses. Broil until chips just start to brown and cheese starts to melt,about 1 minute.
Place flank pieces into a ziplock bag follow with the next ingredients including and up to garlic. Massage into meat. Add everything to crock. Cook at low for 8 hours. Remove meat and shred with forks. Place back into crock. Serve over rice, in a bun, or in a tortilla with avocado, cheese, sour cream.
Preheat oven to 190°C. Mix together butter and sugar. Add egg, vanilla and baking soda. Stir in flour and chocolate chips. Drop rounded teaspoons onto greased trays. Bake for 7-8 minutes.
In a small bowl, stir together 1/2 cup chopped toasted pecans, 1/2 cup softened butter, and 1 tsp. maple syrup. Chill if not using immediately. Soften to room temperature before use.
Whisk together lemon joice, seasoning, green onion and olive oil; set aside. In a microwave safe bowl combine zucchini and water. Microwave on high for 5 minutes or until tender-crisp. Drain and pat dry; drizzle with 1 tablespoon of dressing. In a large bowl toss remaining dressing with greens and tomatoes. Divide salad onto individual plates, top with zucchini cubes and shrimp, and garnish with Parmesan cheese, if desired. Serve immediately.
preheat oven to 400F. Slice bread into 20 pieces. If using a 1.5 loaf, slice into 3/4" to 1" slices and cut those in half. Mix all other ingredients in a bowl. Place about 1 tablespoon of cheese mixture onto each piece of bread and place on a baking sheet either oiled or lined with parchment paper. Bake for 12 minutes or until cheese is lightly browned in spots. Broiling is good, also, but be careful not to burn or over brown. Cool and serve.
In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties. Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes. Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.
Slowly cook leeks in butter until tender. Add cauliflower and stock. Simmer until very tender, 12-15 minutes. Puree. Add half-and-half and half of the tarragon. Simmer 3-4 minutes. Stir in half the cheese, salt and pepper. Serve with more blue cheese and tarragon on top.
Mix in order given: flour, sugar, butter and cheese. Place apples in bottom of baking dish. Pour cheese mixture over apples. Bake 30 to 40 minutes at 350 degrees.
mix ingredients together with blender or food processor add water or more lemon juice for a smoother consistency.
NOTE: I have also used a combination of vegan mayonnaise, sour cream and/or plain yogurt with this recipe, using up what I have on hand. Add all ingredients to blender and blend until smooth. (Or use an hand held immersion blender to blend. ). For thinner salad dressing, add more water. Adjust seasonings if necessary. The thicker version of this dressing makes a delicious topping for fish tacos, tostadas; or as a dip for tortilla chips, etc. Best if prepared at least an hour in advance. Yield is estimated.
Take the cabbage head and core. Use one big head or two medium sized heads. Carefully peel 25 outer leaves, preferring the green ones. Using a pot of hot water, or a bamboo steamer, steam them for 3 - 5 minutes, until pliable. Set aside. Make the filling. Take one wilted leaf, and put a lime sized ball of filling inside. Tuck the top end, and sides and turn upside down into the pan. Continue until all lettuce leaves have been used. Mix the sauce and pour over the cabbage rolls. Cover each pan tightly with aluminum foil. Bake in preheated 475F oven for 1 hour. Uncover, and bake for another 15 minutes. Serve with a dollop of sour cream.
Combine flour, baking powder and nutmeg; set aside. Cream butter and granulated sugar at medium speed of electric mixer. Add egg yolks; beat until fluffy. Blend in eggnog. Add flour mixture, mixing until thoroughly combined. Refrigerate 2 hours or until firm. Combine decorating sugar and cinnamon. Roll dough into 3/4 inch balls; roll in colored sugar mixture to coat. Place 2 inches apart on lightly greased cookie sheet. Bake at 400° F for 8 to 10 minute or until set.
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. COMBINE kiwifruit, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum and green food coloring, if using. Remove from heat. Skim off foam if necessary. LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Quick Tip. For even more tropical flair, add flaked coconut with the sugar to the fruit and juice before returning to a full rolling boil.
Combine filling ingredients in large bowl. Cut a Slit in 8 large TOMATOES (very firm), halfway across the center. Squeeze at the sides to open the slit. Scoop out all the flesh from inside of tomatoes with a spoon. Refill tomato with beef mixture and close the tomato. Melt 2 Tbs. BUTTER and 2 Tbs. OIL in a large skillet. Saute the tomatoes carefully in the fat, rolling them gently until they become dark red on all sides. Remove the tomatoes with the oil and place in a casserole or heavy saucepan. Prepare sauce as follows and pour over the tomatoes: Combine: 2 6-oz. cans TOMATO PASTE thinned with water add salt, cinnamon and garlic powder. Simmer the tomatoes gently over low flame for 10 to 15 minutes until sauce is cooked. Remove carefully to a 15-inch round platter. Top each with GREEN OLIVES If there is more Maschi filling left over after filling the tomatoes place it in a suitable pan and bake it alongside the tomatoes.
Saute onion in oil for about 5 minutes, add garlic and bay leaves. Cook for about another 5 minutes. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for about 30 minutes or until vegetables are tender. Remove bay leaves and puree soup using a hand blender or food processor. Season with salt and pepper, serve hot.
Place dry ingredients: instant coffee, artificial sweetener, and optional seasonings as desired in bottom of a glass. Add vanilla extract. Add hot water and stir. Add vanilla soy milk and stir. Add ice cubes if soy milk is not chilled enough. Top with whipped cream and sprinkle with cinnamon and cardamon for a more elegant presentation.
Combine according to your manufacturer's directions. Makes 1 1/2 pound loaf. Success Hints: Stack seeds on top of other dry ingredients, away from water. This bread makes flavorful stuffing for poultry or pork. Thinly sliced, toasted points make a welcome Sunday Brunch accompaniment to Bloody Marys. This recipe can be made using the regular, rapid and delayed time bake cycles.
In a bowl, combine the buttermilk and cereal; let stand for 10 minutes. Add egg. Combine the dry ingredients; stir into cereal mixture just until moistened. Spoon into two greased 8x4x2 inch loaf pans. Bake at 375 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
In a large pan, fry bacon over medium-high heat. Set aside on a paper towel lined plate in order to absorb excess grease. In a large bowl, combine potatoes, 1/2 cup blue cheese, half and half cream, half of the chives and the 1/2 of the cooked bacon and mix well. Place in a baking dish or pan and bake uncovered at 375 degrees for 45-60 minutes. Top the casserole with remaining bacon, blue cheese and chives and bake an additional 5 minutes.
In a saucepan, heat the figs over medium-high heat with the sugar, stirring roughly so they break apart. Cook, stirring, until the figs have mostly melted and begin to bubble, about 5 minutes. Remove from the heat and stir in the honey, orange liqueur, mascarpone, milk and salt. Chill well, about 30 minutes in the refrigerator; then freeze according to ice cream maker's instructions.
In a large skillet over medium heat, brown Italian sausages on all sides; slice sausages 1/2-inch thick rounds. Use non-stick cooking spray or a little vegetable oil if using turkey Italian sausage. Pour off excess fat. Add to skillet the celery, zucchini and onion. Saute 2 minutes longer, stirring. In crockpot, combine beef broth, tomato sauce, and basil. Add sausage and vegetable mixture; cover and cook on LOW for 3 1/2 to 4 1/2 hours. Add salt and pepper to taste. Ladle soup into bowls and garnish with grated Parmesan cheese. Serve this hearty soup with garlic bread or crusty Italian bread.
Combine peaches, strawberries, and apple juice in container of blender or food processor, process until smooth. Add frozen yogurt, and process until blended. Serve immediately. Can exchange fresh peaches with frozen ones. Use 2 cups frozen peach slices.
Preheat oven to 220 degrees celcius. Line 2-3 baking trays with baking paper. Spread one sheet of pastry with 1/4 of the vegemite. Sprinkle vegemite coated pastry with 1/4 of the cheese. Roll up the pastry (like a scroll). Cut roll into 12 equal portions and place on prepared trays. Repeat above steps with 3 remaining sheets of pastry. Brush scrolls with beaten egg. Bake in preheated oven for 15-20 minutes, or until puffed and golden.
Can use a chocolate glaze if you prefer. Preheat oven to 350° degrees. Grease and flour a 10" bundt pan. Filling: In a small bowl, beat egg whites till foamy. Slowly add sugar while beating whites until stiff peaks form. Stir in flour and coconut and set mixture aside. Cake batter: In a large bowl, mix remaining ingredients. Beat for 2 minutes with mixer at medium speed. Pour about 1/3 to 1/2 of the batter into the pan. Spoon the coconut mixture evenly on top of the batter. Fill the pan with the remaining batter. Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean. Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack. When cool, top with glaze. Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.
Preheat oven to 400. Combine flour, oat bran, sugar, baking powder and salt in a large bowl. Whisk together yogurt, maple syrup, egg whites, vanilla and banana. Stir wet mixture into dry mixture just until combined. Stir in raisins. Divide batter among 12 muffin cups and sprinkle 1 teaspoon of pecans on each. Bake until toothpick inserted in center comes out clean, about 18-20 minutes. Transfer to rack to cool.
Sift cornstarch and sugar to keep it from lumping and then combine with salt and boiling water. Cook over medium heat, stirring occasionally, until boiling and clear, about 5 minutes. Stir in remaining ingredients. Keep warm till ready to serve.
Preheat oven to 400. Grease a muffin pan. In a large bowl, whisk together flour, brown sugar, oats, baking powder and soda. In a mixer combine yogurt, banana, applesause and egg sub. Stir mixture into flour mixture and stir until moistened. Add chips saving a few for the tops (if you want). Put in muffin pans and bake for 20- 25 minute until done.
Combine ingredients in saucepan and bring to a boil. Reduce heat and allow mixture to simmer until mixture reduces to 2 cups. (About 30 minutes). Chill.
Mix all with a fork in order to break the banana into the rest of the batter. Mix until smooth. Grease griddle and cook em up! If using chocolate chips, sprinkle onto pancake while the first side is cooking.
Cut venison into bite size bits. Cut bacon into 3-4 inch pieces. You may even want to cut the bacon strips in half, length-wise first, depending on the width of the bacon. Wrap each chunk of meat with a piece of bacon, using a tooth pick to hold in place. Place wrapped venison in a plastic bag and cover with dressing. Marinate over night. Place marinated deer balls on plate and sprinkle with seasoning. Grill until bacon is crisp, turning often. I found the easiest way is to use a fish basket, that way you can turn them all over at once. Another way is to use a skewer. No mater what method you use, watch for flare ups, since the oil in the Italian dressing will cause quite a blaze if you don't keep an eye on it. I walked away one time to get a beer and when I came back my balls were burnt to a crisp.
In a ziplock bag place 3 pounds venison, 1 teaspoon each salt, pepper, dry mustard and paprika seal and shake refrigerate overnight. Mix in a bowl hot water, beef base and paste set aside. In a large skillet heat 4 tablespoons butter with 3 tablespoons oil and saute onions, mushrooms bay leaf and thyme (if mushrooms are large 1/4 them) about 5 minutes then remove from pan and set aside. To the same pan add 1 tablespoon oil to the remaining butter and oil and add meat and brown on all sides. Add sherry or whiskey to deglaze pan then sprinkle flour on browned meat stirring while adding the liquid mixture. Add mushroom and onions back to pan and simmer 30 minutes. Remove bay leaf and thyme season with salt and pepper to taste. Serve with mashed potatoes.
Preheat oven to 350°F In a medium saucepan, melt butter and chocolate on low heat. Throughly stir in brown rice syrup and remove from heat. Blend in eggs one at a time and add vanilla. Stir in flour and pecans or walnuts. Spread in a greased 8x8-inch baking pan. Bake for 30 minutes or until a knife comes out clean. Cool and cut into squares.
Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot). Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic. Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste. Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour. Ladle into bowls and serve with fresh lime, sour cream, diced onion and cilantro as garnish. Serve corn or flour tortillas on the side.
Combine all ingredients except chutney. Spoon mixture into a serving bowl and top with chutney. Serve with crackers.
Crumble the goat cheese into the bottom of a serving dish (if you want to serve this recipe warm, use an ovenproof dish). Sprinkle the prunes, onion, capers and parsley on top. In a cup, mix the olive oil, vinegar, honey, salt and pepper. Drizzle on the mixture in the dish. Crumble can be served immediately or refrigerated for several hours before serving. To serve warm, place in a 325?F oven for 2 to 3 minutes to soften the cheese. Serve with crackers.
Combine ketchup, brown sugar and mustard. Separate into two halves. Mix all remaining ingredients, including 1/2 of the ketchup mixture. Let rest for 15 minutes. Bake at 350 in an 9x9 pan for 20 minutes. Remove from oven, spread the remaining ketchup sauce on the top, return to the oven for an additional 10 minutes.
Preheat broiler with oven rack 3-4 inches from the element. Combine butter, garlic, parsley, salt, oregano, and paprika; spread mixture on cut sides of baguette and sprinkle with Parmesan. Broil bread, buttered-side up, on a baking sheet until toasted, 1-3 minutes. Remove from oven, then cut into 2-inch pieces.
Heat oil in a skillet over medium high heat; add prosciutto and onions and cook until onions soften and prosciutto begins to crisp, about 6 - 8 minute. Add peas and 1 tablespoon water; cook and toss until hot, about 3 minutes. Season with salt and pepper.
Preheat oven to 375°F. In a small saute pan, cook shallot and garlic with oil until caramelized; allow to cool. In a large mixing bowl, mix together flour, Parmesan cheese, chives, Ranch seasoning mix, baking powder, yogurt, and shallot/garlic mixture. Stir in room temperature beer until smooth and pour batter into a well-greased loaf pan. Bake at 375°F for 60-70 minutes or until top is golden and a toothpick comes out clean. Allow to sit 10 minutes in the pan, then remove and cool on a wire rack.
Combine all the ingredients for the hamburgers and knead until well combined. Heat a grill pan on the stove over medium heat. Divide the meat into four patties. Drizzle each meat patty with olive oil. Then grill for four minutes on each side (or to personal taste).
Heat the oyster sauce and soy sauce and bring to a boil, then whisk in butter.
Combine all ingredients. Pour into a pretty flute glass over ice and top off with soda water. Garnish with white grapes.
In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and 2 tablespoons olive oil. Season mahi mahi fillets with salt and pepper, and place them in the shallow dish. Cover, refrigerate for 20 minutes to marinate. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Reserving the marinade, remove fish and saute in pan for 4 to 6 minutes per side, turning only once, until fish flakes easily with fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet and bring to a boil to thicken to a glazed consistency. Spoon glaze over fish and serve immediately.
Melt butter in a 4-quart saucepan over medium low heat. Add shallots and crushed garlic and saute over medium low heat for about 5 minutes. Do not allow to brown. When shallots are soft, add asparagus, reserving the tips for garnish, and potato to saucepan and cook for about 6 minutes, until the asparagus is bright in color. Add wine. Raise the heat to bring the wine to a boil. Reduce the wine until a scant tablespoon remains. Add chicken stock. Bring to a boil and then reduce heat to low. Simmer for about 20 minutes until the vegetables are soft. While simmering, blanch asparagus tips and dry. Use immersion blender, or transfer to blender/food processor and blend 30 to 45 seconds. Return to pot if necessary. Add salt, pepper and basil. Stir in cream. Serve soup hot, garnished with reserved asparagus tips.
Separate cauliflower into small pieces. Marinate each vegetable separately in dressing and chill for one hour. Arrange vegetables in groups on crispy, cold salad greens. Sprinkle with olives and additional dressing.