HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 2 (9- or 8-inch) round cake pans with baking spray with flour. In large bowl, beat cake ingredients, including 2 teaspoons almond extract and 6 drops food color, as directed on box. Pour into pans. Bake as directed on box for 9- or 8-inch rounds pans or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour. Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint it light pink. Line 6-ounce custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.). In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable. Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake. Remove coating from bowl; peel off foil. With vegetable peeler, make urls by pulling peeler around the outside edge of block of coating. Place curls on top of cake.
Pasta: Makes 10 ounces dough. Combine sifted flour and semolina in a bowl with the salt; make a well in the center of mixture and add eggs and olive oil. With two fingers, mix in a circular pattern until all the flour is incorporated; avoid overmixing for a tender dough. Scrape dough from bowl onto a floured surface; knead gently until dough is smooth; form into a disk, wrap tightly in plastic wrap and refrigerate 30 minutes or up to overnight. May be frozen up to one month; thaw in refrigerator. On a lightly floured surface, roll dough out into a 1/16" thick sheet; sprinkle top surface of dough with semolina to prevent sticking and gently roll dough up, jelly-roll fashion. Cut crosswise into 1/4" slices; dust the pieces again with semolina and shake loose into noodles; cover with a towel until ready to cook. Finish: Melt the butter in a skillet until it begins to turn brown; add garlic, sage, breadcrumbs, salt and pepper; toss to combine. Transfer to a jelly-roll pan and bake until golden brown, about 6 minutes, tossing halfway through; boil pasta in salted water to desired doneness, 2-3 minutes; drain. Toss pasta with olive oil, Parmesan, and 2 1/2 cups of the breadcrumbs; sprinkle remaining breadcrumbs on top.
Cook macaroni according to package directions, drain, pour into casserole dish and add milk, cheese, salt-pepper, mix thoroughly. Dot with butter, top with bread crumbs. Bake 30 minutes at 325-350 degrees.
Heat oil (2 to 3-inches) to 375°F in deep fryer or 3-qt. saucepan. Mix flour, 1/4 cup sugar, baking powder, salt and nutmeg. Add 1/4 cup oil, milk and egg; beat until smooth. Drop batter by teaspoonfuls into hot oil. Fry four or five at a time until golden brown on both sides, about 3 minutes; drain. Mix 1/2 cup sugar and the1 teaspoon cinnamon. Roll warm puffs in sugar-cinnamon mixture.
Brown beef and onions in frying pan, sprinkle with salt and pepper. Stir, put in casserole dish. Cook spaghetti according to directions on pkg and layer over meat. Add tomatoes, then mushroom soup. Cover with cheese. Bake uncovered at 350F for 30 mins until hot and cheese is melted. Cover halfway thru if cheese starts getting dry.
Preheat griddle to 350 degrees. In a mixing bowl whisk together eggnog, eggs, nutmeg, Cinnamon, and rum extract until well blended. Pour into a small/medium shallow baking dish and dip bread slices into mixture, then rotate and coat opposite side. Transfer to buttered griddle and cook until bottom is golden brown then flip and cook opposite side until golden brown. Recipe Source: Cooking Classy.
CRUST. Mix crumbs and butter together and lightly press into 9 inch square baking dish. Refrigerate while making filling. FILLING. Beat cream cheese, marshmallow creme, lime juice, and vanilla with electric mixer until light and fluffy. Gently fold in fresh raspberries and spoon filling over crust. RASPBERRY COULIS. Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes. Use a flexible rubber spatula to push the raspberries through a fine mesh strainer. Press down to extract as much juice as possible. Continue to press until all that remains is seeds. Stir in lime juice to taste and cool. Spoon the coulis in a plastic bag. Snip small corner of plastic bag and drizzle the coulis over the raspberry cheesecake filling in a zig zag pattern. For a decorative effect, run a knife through coulis, in opposite directions. Any leftover coulis can be refrigerated in an airtight container for up to 3 days. Cover and refrigerate at least 4 hours, but preferably overnight.
Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut side down in a cake pan or casserole dish. Add about half an inch of water and cover with tinfoil. Roast it in a 375 degree oven for approximately 30 minutes or until tender. Chop up the vegetables and place them in a separate casserole dish. Sprinkle the olive oil, oregano, and salt and pepper over them, and roast them at the same time as the squash. In the meantime, beat the eggs and add the cream and shredded cheese. Once the squash is tender, scoop it out of the peel and add it to the roasted vegetables in the casserole dish. Add the egg and cheese mixture and stir it inches. Return it to the oven and bake uncovered for approximately 25 minutes.
Make the marinade:. In a food processor or blender puree the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeno, the black pepper, the Tabasco, the soy sauce, and the oil. In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight. Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450°F oven for 30 to 35 minutes, or until they are cooked through.
Position a rack in the center of the oven and preheat to 350°F Lightly butter and flour the inside of a 12-cup fluted tube pan, tapping out the excess flour. Sift the flour, baking powder, baking soda and salt into a bowl and set aside. In a large bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 minutes. One at a time, beat in the egg yolks, then the orange zest. Reduce the mixer speed to low and in three additions, beat in the flour mixture, alternating with the sour cream, scraping down the sides of the bowl as needed, until the batter is smooth. Stir in the walnuts. In a grease-free, medium bowl, using the electric mixer with clean beaters, beat the egg whites just until stiff peaks form. Do not overbeat the whites, or they will look lumpy and watery. Using a rubber spatula, stir about one-fourth of the whites into the batter to lighten it. Pour the remaining whites on top and fold them in until they are incorporated. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Cool on a wire cake rack for 10 minutes. GLAZE. To make the glaze, whisk the Grand Marnier, confectioners' sugar and orange juice to dissolve the sugar. Brush about half of the glaze over the cake, letting it soak inches Invert the cake onto the cake rack, and place the cake rack over a cookie sheet. Brush the remaining glaze over the cake. Cool completely. (The cake can be prepared up to 1 week ahead, wrapped tightly in plastic wrap, and stored at room temperature.).
Cut peppers lengthwise; remove core and seeds. Set aside. In large bowl, mix meat, eggs, breadcrumbs, garlic, shallot, and all of the tsp of spices. Add rice to meat mixture and combine. Fill pepper halves with meat filling. Pour a layer of red sauce on the bottom of a 9x13 pan. Place peppers in pan. Pour the rest of the red sauce over the peppers. Sprinkle peppers with remaining 2 tsp of oregano. Bake at 350 degrees for 1 hour. Serve with rice, mashed potatoes, or pasta.
Preheat the oven to 350 degrees. Butter and flour a 9" cake pan. Cream the almond paste with the butter and sugar. Mix in the almonds. In a small bowl, beat the eggs lightly with almond extract and add to the creamed mixture. Combine the flour and baking powder and stir into butter mixture. Mix with a few strokes as possible. Pour batter into cake pan and bake for 20-25 minutes. Do not over bake! Heat water and preserves and brush on the top of warm cake.
First: In a large soup pot or dutch kettle, saute the carrots and onions in the olive oil. Second: When the onions have turned translucent and the carrots have softened, add the sausage. Third: Once the sausage is cooked through, add the tomato, cabbage, beans, and broth. Let the soup simmer for 30 minutes. FYI- This soup is even better served the following day. A French baguette, Brie cheese and Bosc pears round out the meal for a continental flair. Or try, Cornbread, Cheddar Cheese and a Gala Apple for a hearty American meal.
Preheat oven to 400*F. Loosen the skin slightly from each chicken breast by sliding a finger gently beneath 1 edge, leaving the opposite edge attached, set aside. Heat 1 TBS of the oil in a medium skillet over medium heat, add the shallots and garlic and cook until tender and aromatic, but not browned, 3 to 5 minutes. Take the pan from the heat and stir in the lemon zest, thyme, sage, and prosciutto with salt and pepper to taste. Carefully stuff 1/2 of the mixture under the skin of each chicken breast. Heat the remaining 2 TBs oil in a large nonstick skillet over medium high heat. Cook the chicken, skin side down, until well browned, about 4 minutes. Turn and cook another 4 minutes, then transfer the breasts to a baking sheet and bake until the juices run clear when pierced with the tip of a knife at the thickest part, about 10 minutes. While the chicken is baking make the sauce by melting the butter in a small skillet over medium low heat. Shake the pan gently so that the butter melts evenly. Watch carefully as the butter begins to foam, then take the pan from the heat when the butter turns a light brown and smells slightly nutty (Don't burn). Stir in the parsley and lemon juice, seasoning with salt and pepper to taste, plus more lemon juice if needed. Put the chicken on a hot serving platter, spoon the sauce over and serve.
Place cauliflower, potatoes, garlic and 1/2 teaspoon of salt in a medium saucepan. Add enough water to cover and bring to a boil. Boil until vegetables are tender, about 10-15 minutes; drain and return to saucepan. Stir in milk, butter, remaining 1/2 teaspoon of salt and pepper; mash until smooth. Stir in chives and serve.
Note: You may also use beef stew meat but make sure that it is a high quality
meat. Place beef in bowl and sprinkle with 1 tsp olive oil, cornstarch, and pepper. Toss well. Cover and place in fridge for at least 30 minutes before cooking. Heat 1 tbs olive oil in electric skillet or wok on high heat. Add beef and and stir fry until meat is brown (about 2 minutes). Remove beef. Add 1 tbs olive oil to skillet and then add scallions, bell pepper, bamboo shoots, garlic, ginger, sugar, and green chiles. Stir fry for 1 minute or so. Add beef, hot chile oil, and hot sauce, and stir well. Allow to heat thru. Sprinkle with peanuts and stir just before serving.
Mix flour and salt in resealable plastic bag. Add veal, shake until evenly coated. Heat oil in 10 inch skillet over medium heat. Cook veal in oil about 10 minutes, turning occasionally, until brown. Mix veal and remaining ingredient, except noodles, in a 3 1/2 to 6 quart slow cooker. Cover and cook on low heat setting 6 to 8 hours or until veal is tender, stir. Serve veal mixture over noodles.
You Will Need:. double boiler. measuring spoons. measuring cups. small saucepan. wooden spoon. 2 small mixing bowls. fork. wire strainer. electric mixer. 2 large mixing bowls. rubber spatula. metal bowl or pan. Put the whipping cream, electric beaters and one of the large mixing bowls in the refrigerator to chill. Put about 2 inches of water in the bottom of the double boiler and bring to a boil. Put the gelatin and the cold water in the top pot of the double boiler. Let the gelatin soften for 5 minutes away from the stove. Meanwhile, pour the milk into the small saucepan and place it over medium low heat. When tiny bubbles form around the edge of the pot, the milk is ready. To the gelatin in the top pot of the double boiler add the hot milk, sugar, corn syrup, flour, and salt. Place over the bottom pot containing the boiling water. Stir constantly with the wooden spoon until the mixture thickens- about 15 minutes. Put the lid on and cook the mixture over boiling water for another 10 minutes. Meanwhile, separate the egg into the 2 small mixing bowls. Set aside the egg white for later. Beat the egg yolk slightly with a fork. When the 10 minutes are up, stir the egg yolk very slowly into the mixture on top of the stove. Cook and stir for 1 more minute. Pour the hot ice cream mixture through a wire strainer into the other large mixing bowl. When the ice cream mixture has cooled to room temperature, beat it with the electric mixer until it is light and creamy - about 5 minutes. In the chilled large mixing bowl whip the cold whipping cream with the electric mixer until it falls in large globs and forms a soft peak. Rinse the beaters thoroughly with hot water. Then beat the egg white until it is stiff and glossy but not dry. Very gently with the rubber spatula, fold first the whipped cream, then the egg white into the ice cream mixture. Gently stir in the vanilla. Spoon the mixture into the metal bowl or pan and place in the freezer. Freeze for about 3 or 4 hours - until firm.
Preheat oven to 375*. Grease 13 x 9 inch pan. Line pan with tortillas, making sure tortillas go up the sides of the pan to the edge. Fry beef and onion over medium heat, stirring frequently to break up meat, until beef is browned. Drain and stir in seasoning mix and tomato sauce. Simmer for a minute or so and then spoon over tortillas. Sprinkle with cheese. Beat milk, eggs and biscuit mix on high speed for about 1 minute or until smooth. Pour over mixture in pan. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Cool for 10 minutes and then serve and slice. Top with veggies and sour cream, if desired.
Place rhubarb in a greased 13 x 9" baking dish. Sprinkle with the gelatin, sugar and cake mix. Pour water evenly over the dry ingredients; drizzle with butter. Bake at 350 degrees Fahrenheit for 1 hour or until the rhubarb is tender. Serve with ice cream if desired.
Cut fish into serving-size pieces and check for bones. Combine bread crumbs, 1/4 cup pistachios, cheese, parsley, and mustard in shallow dish. Dip fish in milk and roll in crumb mixture; place in shallow greased baking dish. Drizzle with butter; sprinkle with remaining pistachios. Bake at 450°F allowing 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with fork.
Gently mix turkey, pesto, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl using hands until uniform. Roll mixture into eighteen 1 1/2 inch meatballs. Lay meatballs on large plate, cover, and refrigerate until firm, about 1 hour. Pulse 2 cans diced tomatoes in food processor until mostly smooth, about 12 pulses; set aside. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Brown meatballs well on all sides, about 10 minutes; transfer to paper towel-lined plate. Add onion and 1/8 teaspoon salt to fat left in skillet and cook over medium heat until softened, 5-7 minutes. Stir in garlic and pepper flakes and cook 30 seconds. Stir in processed tomatoes and remaining 1 can diced tomatoes. Bring to simmer and cook for 10 minutes. Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add several large spoonfuls of tomato sauce (without meatballs) to pasta and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Divide pasta among individual bowls. Top each bowl with remaining sauce and meatballs, sprinkle with basil, and serve.
Preheat oven to 350°F. Bring spaghetti sauce and water to a boil; add next 5 seasonings if desired, and reduce heat to a simmer (sauce should still be a little runny when lasagna is assembled; the uncooked noodles will soak up the extra moisture). While sauce is simmering, combine tofu, mozzarella, cottage cheese and parsely in a large mixing bowl and stir. Assemble the lasagna as follows: (1) spray the bottom of two 13"x9"x2" casserole pans with PAM and spoon in just enough sauce to cover the bottom (2) Place a layer of noodles on top of the sauce (3) spread 1/4 of the cheese mixture evenly over the noodles in each pan (4) sprinkle 1/4 of the spinach over the cheese (5) pour 1/4 of the sauce evenly over the top. Repeat layers ending with sauce, and top with parmesan cheese. Cover tightly with aluminum foil, and bake at 350F for 1 hour.
Preheat oven to 350 degrees. Combine mayo, salt, eggs and wine; mix well until blended. Toss cheese with flour, then add to egg mixture. Add all the other ingredients, mix well. Pour into pie shell. Bake for 45 minutes or until knife comes out clean when inserted.
Marinate the steak with 1 tbsp of soy sauce and black pepper, set it aside for 15 minutes or longer. Heat a gas or charcoal grill, grilling pan or in my case, a cast iron grill over high heat until very hot. Lower to medium-low heat and grill to desired doneness, 5-6 minutes per side for medium-rare. Transfer to a bowl and let rest for at least 10 minutes. Meanwhile, let's make the sauce. Cut the lemongrass stalk into thin slices. Pile the sliced lemongrass together to chop into smaller pieces. Transfer it into a small bowl. Add the rest of the sauce ingredients: salted crab juice, palm sugar, fish sauce, lime, chopped garlic, bird eye chilies and mix it well. Place the papaya into a mortar, add half of the sauce to the papaya and pound a few times just to soften the papaya. Use a spatula to turn the papaya and sauce mixture a few time in between the pounding in order to really mix the sauce in well. Scrap the papaya and sauce from the mortar and place it into a large mixing bowl. Set it aside for now. Trim away any excess fat from the steak and thinly slice across the grain. Pour the accumulated juices from the steak and the sliced steak into the papaya mixture. Add the remaining half of the sauce, red bell peppers, yellow bell peppers and shallot. Toss to combine. Taste it and add more salt, sugar or bird eye chilies to match your preference. Serve with rice, fresh basil and cilantro.
mix milk, Parmesan cheese and chicken bouillon in a medium sauce pan when it is boiling, add the flour all at once and turn off the heat. Mix it fast, when it starts to stick on the spoon, add the egg yolk. work the dough with your hands it until you have no more nodes. open it with a roll and use a glass to cut it round. Add anything you want inside and close it as an empanada. mix the egg whites with salt. roll it on the egg whites, roll it on the bread crumbs and fry them.
In a mixing bowl, cream shortening and sugar. Beat in eggs and vanilla until light and fluffy. Combine flour, baking soda and salt. Gradually add to the creamed mixture. Fold in the peanuts. Drop by teaspoonfull 2 inches apart onto a greased baking sheet. Bake at 350 degrees for 10-12 minutes or until browned and almost set. Centers will be soft.
In a large saucepan or stock pot, dissolve the onion soup mix in the water. Add each of the other ingredients and stir well. Bring to a boil and then turn down to low heat. Simmer covered for a minimum of 1 hour to allow barley to cook. Serve immediately. Great reheated as well.
Piece together wafer paper, without overlapping, to fit bottom of a 9-by-13-inch baking pan, and set aside. Liberally sprinkle a clean surface with cornstarch. Pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside. In a medium saucepan, combine honey and granulated sugar. Place over medium heat; cook until mixture just begins to simmer, about 4 minutes. Clip a candy thermometer onto the side of saucepan; continue to heat, stirring occasionally. Beat whites until stiff peaks form; add confectioners' sugar, and beat until combined. When thermometer registers 315°, remove honey mixture from heat. Temperature will rise to 320°. Stir until temperature drops to 300°, 1 to 2 minutes. With mixer running, slowly pour honey mixture into egg-white mixture (at this point, whites will double in volume; let stand a few seconds; volume will return to normal). Beat until mixture thickens and begins to stick to beaters; fold in the nuts. Pour mixture onto cornstarch-covered surface; knead about 5 turns. Stretch and roll to fit pan; place mixture in pan. Cover with another layer of wafer paper; let cool on wire rack. Cut into slices while still warm; store in airtight container, with parchment between layers, for up to 2 weeks.
Mix thoroughly the whipped topping, pudding powder and drained pineapple. pile into crust, chill (I would guess 4 hours or so) or freeze and enjoy!
1. Add ground turkey and chopped onion to frying pan (or for one pot meal - in large cooking pot), and cook and crumble turkey until done. Onions will soften while turkey is cooking. Drain any fat from pan. 2. Place turkey onion mixture into large cooking pot, and and all remaining ingredients. 3. Stir and bring to simmer. Simmer for one hour or longer. At step two you can also put all ingredients except corn in slow cooker and cook on low all day. Corn should be added 1-2 hours prior to when you want to serve the chili.
Put first six ingredients into bowl-flour through garlic powder. Toss meat cubes in mixture. Put oil into Dutch oven, heat on medium, brown meat. Add onions, stewed tomatoes, beef broth, bay leaf, and pepper. Dump in any leftover seasoned flour mixture. Bring to a boil; simmer for 30 minutes. Add potatoes and carrots. Bring to a boil; simmer for 35 to 40 minutes. Add corn, just before serving.