HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven to 350°F. Set oven rack to second-lowest position. Grease a 12-cup bundt pan. In a bowl, sift flour, cinnamon, baking soda, baking powder and salt. Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat. In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat. In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes). Gradually beat in the remaining flour mixture until combined. Fold in the chopped apple mixture and pecans into the batter. Transfer to prepared bundt pan. Bake for about 1 hour or until the cake tests done. Transfer the cake to a rack then prepare the caramel glaze. To make the glaze: melt butter in a small heavy-bottomed saucepan. Whisk in 1 cup brown sugar then the half and half or cream. Continue whisking until the glaze is smooth and comes to a boil. Add in 1 teaspoon vanilla, and remove from heat. Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan. Let the cake sit for 15-20 minutes to absorb the glaze. Turn the cake onto a platter, then pour the remaining glaze over the cake. Let stand until cool (at least 1 hour) before slicing.
Saute celery and onion using cooking spray. Add tomatoes, soups and water. Add taco mix and garlic. Let simmer partially covered for about 1 hour. Add the green beans and simmer another 15 minutes. Top with parmesan, or low-fat cheese then put a dollop of fat-free sour cream on top.
SLICE skinless chicken crosswise against the bone with 2-3 deep cuts through to the bone, (on each side of chicken legs). PLACE chicken pieces into a large Ziploc freezer bag for marinating. POUR the MARINADE mixture over chicken; REMOVE excess air from the Ziploc bag; SEAL the Ziploc bag; SQUEEZE the bag to roll and coat chicken thoroughly in marinade; PLACE bag into refrigerator to marinate 3-5 hours to overnight if desired for fuller flavor and more tender chicken (recommended but not absolutely necessary). PLACE one oven rack in the second-lowest position, and another rack in the highest position; PREHEAT oven to BAKE at 500°F (make sure oven is clean!); LINE a broiler pan with foil; SPRAY the foil liner with non-stick baking spray. REMOVE chicken from marination bag; SHAKE away excess marinade from chicken; COAT chicken on all sides with vegetable oil or light olive oil; ARRANGE chicken (bone-side up for thighs) in broiler pan without the grill cover; TURN on the overhead oven fan. BAKE chicken 20 minutes on the LOWER oven rack; TURN chicken pieces over tongs; CONTINUE baking chicken on lower rack for 7 minutes. SLIDE pan carefully from oven wearing oven mitts; BASTE chicken with oil; PLACE pan onto the top broiler rack; SET the BROILER to HIGH setting; BROIL chicken just until edges begin to slightly char, about 2 minutes. REMOVE chicken from oven and allow to cool 5 minutes before serving; SEPARATE sliced onion into rings for garnishes. SERVING SUGGESTION: Garnish with sliced white onion, chopped fresh cilantro and serve with fresh lime wedges, fragrant basmati rice, nan bread with mint yogurt sauce (raita), cucumber salad, hot or iced tea or chilled lassi (TO MAKE FRAGRANT EAST INDIAN BASMATI RICE, see Recipe #408115). SERVE chicken with desired garnishes and side dishes and ENJOY!
In a bowl, bring cream cheese to room temperature to soften. Add minced jalapenos, cilantro, garlic, green onions chopped, spinach, milk, sour cream, and pinch of salt. Mix well. Warm over *low heat* while cooking pasta. DO NOT BOIL or BURN! Cook pasta al dente; drain and let it cool a bit. Add to cream cheese sauce and mix well. Serve sprinkle with more cilantro, if desired.
Shapke with ice and strain into cocktail glass. Garnish with cherry and pineapple slice.
In a punch bowl mix first 6 ingredients add ice. Just before serving add soda. Drink up.
Combine all ingredients in a small bowl and mix well. Pour the blend into an empty spice bottle to store.
Prepare the marinade by combining the olive oil, lemon juice, grape juice, vinegar, garlic, salt, pepper (to taste), Italian seasoning, basil and crumbled bay leaves. Cut the pork into 1-inch cubes( or a little larger if desired). Place the pork in a single layer in a glass 13x9-inch pan. Slice the onion and seperate into rings. Place onion over top of meat. Pour the marinade over meat. Cover, and refrigerate for 4-24 hours (the longer, the better!). Drain marinade, or save to baste meat while cooking (see note below). Thread meat on metal skewers; grill or broil in oven (4-5 inches) from heat until pork is cooked. Note: if marinade is to be used to baste meat when cooking, heat the marinade to a boil for 3 minutes, and use to baste the meat frequently while cooking. Serve hot on a bed of lemon rice (recipe below). For lemon rice: grate at least 2 tablespoons lemon peel (or more for a stronger lemon taste); set aside. Squeeze out juice from lemon, and combine with butter, rice and broth (salt and pepper to taste). Bring to a boil, reduce heat and simmer, cover and simmer (without peeking!) for 20-30 minutes, or until the liquid is absorbed. Remove from heat, and stir in lemon peel. Serve hot with cooked meat. DELICIOUS!
Preheat oven to 350 degrees. Combine ground beef, oats, milk, 3T very finely minced onion, salt and black pepper. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes. After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour. Brown meatballs in canola oil until just brown. Place into a baking dish. Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.
Preheat oven to 350°F Melt butter in microwave. Add the cocoa and stir. In medium bowl beat eggs until frothy. Add sugar, flour, and salt (also nuts if you are using them). Pour cocoa mixture over egg mixture and stir all together. Put into a greased 8 x 8 pan. Bake for 30 minutes. For a doubled recipe use a 9 x 13 pan. Icing, recipe below. Icing for Best Ever Brownies: 1 1/3 cup icing sugar. 1/3 cup cocoa. 3 tbsp butter or margarine. 1 tbsp & 2 tsp hot water Beat all ingredients together, add more liquid if necessary. Spread over brownies.
Cream butter and peanut butter; gradually add sugar, beating until light and fluffy. Stir in vanilla. Add the eggs, one at a time,. beating well after each. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Grease bottom (not sides) of two 9-inch microwave-safe cakepans, and line with waxed paper; grease waxed paper. Spoon batter into pans. Cut through batter with a knife to remove the air bubbles. Place 1 pan in microwave oven or an inverted saucer. Microwave at MEDIUM (50% power) for 5 to 6 minutes, giving pan a half-turn at 2-minute intervals and at end of cooking time. Microwave at HIGH for 2 to 3 minutes or until top is almost dry. Remove from oven and place on a sheet of aluminum foil. Cool in pan 10 minutes; remove from pan, and cool on a wire rack. Repeat with remaining layer. Spread Chocolate Frosting between layers and on top and sides of. cake. Sprinkle peanuts over top. Yield: one 2-layer cake. CHOCOLATE FROSTING: Combine chocolate, butter, and milk in a large microwave-safe mixing bowl; microwave at MEDIUM (50% power) for 3-1/2 minutes or until mixture is softened and blended, stirring after 3 minutes. Stir in remaining ingredients; let stand 10 minutes. Beat with a wooden spoon until of spreading constistency.
Rinse chicken under cold water. Place in a large bowl and rub with salt and lemon juice. Set aside. Blend remaining ingredients; toss well to mix and then coat chicken. Seal bowl with plastic wrap and refrigerate for 24 hours. Preheat oven to 400* F. Place chicken on a foil-lined baking sheet and bake for 35 minutes.
In a large bowl add boiled and smashed potato, chopped onions, chopped tomato, chopped green chili, coriander powder, black pepper, oil, salt, cornstarch, 1 egg and red chili powder. Mix all these ingredients well with the help of your hands or spoon. Now in another bowl beat 1 egg. In a flat plate mix some bread crumbs and flour. Make small cutlets of the potato mixture with the help of your hands. Dip these kebabs in the egg and wrap with bread crumbs and flour. Now fry them in oil and when brown, serve in a dish with sliced cucumber, carrot and onions. TIPS: While making kebabs you may spread some oil on your palm. After making kebabs with your hands, you may put them in dish and keep in the fridge. REMEMBER! THE DISH ON WHICH YOU WILL PUT THE KEBBAB, grease it. Then after sometime fry them in oil.
Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled). Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute. Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated 350 degree F. Oven for 35 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on the racks. Place one cake layer on serving plate. Spread with Sour Cream / Chocolate Frosting. Top with second cake layer. Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well. Add chocolate which has been melted and cooled and vanilla. Beat until smooth. Try this little trick when making this cake. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Also the trimmings are great eating just plain for the cook or for the kids.
Crumble the sausage meat into a large, nonstick skillet, breaking up with the back of a spoon. Cook over medium-high heat, stirring often, for about 4 minutes or until no longer pink. Drain off any fat. Add the onion, green pepper, chili powder, salt and pepper. Cook over medium heat, stirring occasionally, for 5 minutes or until the onion is softened. Add the eggs and parsley. Cook, stirring, for about 4 minutes or until thickened and moist but no liquid remains. Meanwhile, toast the bread. Top with the egg mixture. Sprinkle with the cheese and top with salsa.
Heat the oil in a large skillet. Add sausage and crumble. Saute over medium heat until cooked through. Add pasta sauce, water, and peas and bring to a boil. Pour into a pie plate. Unroll and separate breadsticks. Place 6 of the breadsticks across the pie plate over the sausage mixture, twisting each one and spacing evenly. Place the remaining 6 breadsticks over the first in the opposite direction, creating a lattice pattern. Trim ends if needed. Bake at 375 degrees for 25 minutes.
Mix flour, non-fat dry milk, baking powder and salt. Add lard or shortening & work in with fingers or a pastry blender, until it is evenly combined. Stir in 3/4 cup water and mix until the dough clings together. Turn dough onto a floured board and knead until smooth and velvety. Wrap tightly with saran wrap and let rest for at least 1/2 hour (or longer). Divide into 6 portions, or more for smaller breads, then press or roll out on a floured board to make 6-7" rounds (or they can also be rolled out and cut into squares). Keep the dough covered until ready for the frying pan. In a frying pan, heat about 1-2" of cooking oil to 375*. Cook pieces in the oil until puffy and golden in color, turn and fry the other side. Drain on paper towels. Serve warm. If you want to keep them for a day, cool and place in plastic bags, or freeze. To reheat place them in the oven at 375* for 5-10 minutes, until warmed.
Grease a 9x13" pan. Crush the cookies, either in a food processor or put them in a plastic bag and beat the heck out of them. Layer half of the crumbs in the pan. Spread the softened ice cream over the cookies. Warm the fudge until pourable in the microwave and pour over the ice cream. Spread the Cool Whip over the fudge. Then cover with the rest of the oreos. Put it in the freezer for probably at least two hours or until it gets firm. Take it out of the freezer about 20 minutes before you want to serve it.
In a medium bowl combine the soups and packets of mix and water. Place cube steak in crock pot. Pour soup mixture over cube steak. Cover slow cooker and cook on low 6-8 hours. Serve over mashed potatoes or egg noodles.
Spread cream cheese onto bread slices (don't skimp but don't over do it). Place cucumber round on top of spread. Add a pinch of dressing mix to the top of cucumber and sprinkle.
Cream butter and sugar together. Add sugar, eggs, and almond extract and mix. Stir in flour. finally stir in cranberries and nuts (batter will be very stiff). Grease a 9x9 pan. Pour batter into pan. Bake in preheated 350 degree oven for 45 minutes to 1 hour until golden brown. Other berries can be used; blackberries and blueberries.
Place the leeks, water and butter in a saucepan with a tightly fitting lid. Bring quickly to the boil, then turn the heat as low as you can, and cook for about 15 minutes, checking the liquid and stirring a couple of times. Stir in the cream and heat, then fold in the parmesan cheese and serve.
Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking. Cook pasta until al dente. Rinse with cold water and drain. Toss pasta with chopped vegetables. Mix first 5 ingredients of dressing, and slowly whisk in oil. Season with salt and pepper to taste. Toss dressing with pasta and vegetables. Chill until ready to serve.
Place almond flour, coconut flour, flax, salt and baking soda in food processor and pulse until mixed well. Pulse in eggs oil honey and vinegar. Mash into a greased loaf pan. Bake at 350 for 30 minutes.
Put TVP and soy milk in a 1 qt bowl, microwave on High for 3 minutes. Cover with plastic wrap, let stand for 5-10 minutes. Add water if needed. Reheat with 1 minute in the microwave on High. Add remaining ingredients and any optional additions that you'd like. Stir until butter is melted. Enjoy!
Toast chilies on a dry medium-hot skillet, pressing them flat, until they are aromatic, 10 seconds per side. Scoop into a bowl, cover with hot tap water, and rehydrate 30 minutes, stirring to insure even soaking. Drain and discard water. If desired, open chiles and gently remove seeds. Transfer to a blender. Add fruit spread, lime juice, sugar and salt. Puree. Finished Chamoy should be the consistency of syrup. If necessary, add a bit of water to thin it to the right consistency.
Place olive oil, honey, garlic, Cucumber, basil leaves, into blender; Puree until smooth. Whisk in Yogurt, add salt and pepper to taste, Serve with your favorite meat& veggie.
Brown the lamb in oil and remove from pan. Saute the onion, shallot (if using), and celery until soft and starting to brown. Add the wine, browned meat, carrots, sweet potatoes, and the cinnamon stick. Bring to a simmer, adding water if necessary. After about 20 minutes, remove the cinnamon stick and add spices, bay leaves, and if using, the almonds and cherries. Simmer until meat is tender and sweet potatoes are soft.
Put the veal and flour into a plastic bag, seal and then shake so that the veal is coated in flour. Heat the oil in a deep, heavy based pot. Add the veal and cook all sides so that the veal shanks are browned. Remove from the pot. If necessary, add a bit more oil to the pan. Add the onion and cook about 5 minutes until browned, Add the garlic and cook and extra minute. Add the stock and wine to the pan. Cook until bubbling. Return the veal shanks to the pot, and also add the chopped tomatoes and bouquet garni (see description above). Add salt and pepper to taste. Reduce heat and cook for an hour or until meat is falling off the bones.
In a bowl, combine the flour, sugar, baking powder, salt and cinnamon. In another bowl, combine the eggs, milk, squash and butter. Stir into the dry ingredients just until combined. Bake in a preheated waffle iron until golden brown. Serve with maple syrup over top.
Beat margarine. Mix in splenda, cornstarch and matcha. Slowly mix in milk, almond extract and vanilla extract. Use additional milk if icing seems too thick.
In medium saucepan over medium-high heat, whisk together all ingredients. Bring to simmer, lower heat to just maintain gentle simmer. Cook until thickened and reduced by half, about 20 minutes. Cool, cover, and refrigerate for up to 2 weeks.
Pound the skirt steak until it's flat or instead, ask the butcher to run it through the machine that flattens it out. Doing this works best. Season meat with Adobo, Cumin, and Pico de Gallo. I use the Adobo that has Cumin already in it and it works great. Rub seasoning into the meat. Layer meat, onions, and garlic in a deep pan or bowl and cover with beer by placing portion of meat on the bottom, top with onions (sliced so that it forms rings), chopped garlic, then repeat until all meat is used. Fill with beer of choice until everything is covered. Let sit for several hours or overnight. Cook meat on grill. Serve with heated corn tortillas and what ever taco toppings you prefer.
Mix cabbage, lentils, onion, and peppers in a serving bowl. Blend garlic, lemon juice, curry, olive oil, and salt for dressing. Stir the dressing in with the chopped vegetables.
Lay watermelon on its side. With a large, non-serrated, sharp butcher knife, cut both ends off to form straight edges. Turn watermelon so that it is sitting flat-sides up and down. Carefully trim the rhind off, so it resembles the smooth, straight curve of a round cake. Arrange pineapple, strawberries and kiwi however you wish atop the cake and around the bottom. If it is being prepared ahead of time, leave the tops on the strawberries to preserve their freshness. Cover and refrigerate until ready to serve. The best way I found to serve it was for our guests to pluck their fruit of choice off the "cake" while I sliced chunks of watermelon as requested.
Place apples in 2 litre casserole dish. Sprinkle with the cinnamon. Cream butter and sugar then add the next 6 ingredients and mix well. Spoon over apples. Mix brown sugar and flour thorougly in a bowl. Stir in butter, vanilla and water. Pour over batter and leave to sit on top. Bake uncovered in a 350 F oven for 30 minutes or until apples are baked and pudding is firm to the touch.
In skillet cook bacon till crisp; drain, reserving 1/4 cup drippings in skillet. Set bacon aside. Cook onion and garlic in drippings until tender but NOT brown. Stir in butter till melted. Add clams and tuna; break tuna into chunks, along with bacon, olives,parsley, and pepper; heat through. Keep hot. Meanwhile cook linguine according to package directions; drain. Place in warm serving bowl. At the table, top pasta with hot seafood mixture; toss. Serve with lemon wedges and grated parmesan cheese.
Preparation: Heat a large heavy skillet over medium heat. Add olive oil and saute shallots or sweet onionsfor 2 minutes. Add garlic and saute another minute. Carefully pour in wine and cook another minute, stirring constantly. Add choppedtomatoes, oregano, and basil, stirring to combine. Simmer about 5 minutes for flavors to blend. Add heavy cream to tomato mixture. Continue cooking until reduced and somewhat thickened. Add shrimp and fresh basil to tomato cream sauce and simmer, turning often, only until pink and opaque. (Do not overcook or the shrimp will become tough.) Stir in Parmesan cheese, salt, and pepper to taste. Serve immediately over cooked angel hair pasta. Yield: 4 servings .
Place chicken in 3 quart rectangle baking dish. Pour buttermilk over chicken. Cover and let stand in fridge for 30 minutes to 1 hour. About 10 minutes before removing from fridge stir together flour, parsley, oregano, salt and pepper. Remove chicken from dish, leave the buttermilk in the pan. Coat the chicken with flour mixture. In a large skillet, melt shortening and butter. Brown chicken, turning only once (I usually let it go for 10 minutes per side). Drain. Transfer back to the baking dish. Add chicken broth to the drippings in the skillet. Pour evenly over the chicken. Bake uncovered at 375° for 50 minutes or until chicken is no longer pink.
Place 8 graham crackers in bottom of 9x13" baking dish. Mix vanilla pudding and 3 cups skim milk, let sit 2 minutes. Gently fold in Cool Whip. Pour half of vanilla pudding on graham crackers. Top with another 8 graham crackers. Pour remaining vanilla pudding over graham crackers. Top with last 8 graham crackers. Mix the chocolate pudding mix with 1 1/2 cups skim milk, let sit 2 minutes. Spread over graham crackers. Let sit overnight in refrigerator to soften the graham crackers.
For Bread: In small saucepan, heat and stir milk and butter until warm and butter almost melts. Cool to lukewarm (105-115 degrees F). In large mixing bowl, dissolve yeast into 1/2 cup warm water. Stir in milk mixture, 3 1/2 cup flour, 1/2 cup sugar, eggs, and salt. Use wooden spoon to stir in as much of remaining flour as possible. Turn dough out onto lightly floured surface. Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes total). Shape into ball and place into greased bowl, turning once in order to grease entire surface of dough. Cover and let rise in warm place until doubles in size about 1-1 1/2 hours. Punch dough down. Turn out onto lightly floured surface. Divide dough in half, cover and let rest for 10 minutes. In medium saucepan, bring 2 cups of water to boiling, remove from heat. Add cherries and let stand for 5 minutes. Drain, squeezing out excess water of cherries. Set aside. In medium mixing bowl, mix 2/3 cup granulated sugar, 2/3 cup brown sugar, 1/3 cup flour, and cinnamon. Cut 1/2 cup butter into mixture until crumbly and set aside. Roll half of dough into 15 x 9 rectangle. Sprinkle half of the cinnamon filling evenly over dough. Sprinkle with half of cherries. Roll up, jelly roll style, starting from long side. Seal seam. Grease two baking pans (cookie sheets). Place dough roll on one of prepared baking pans. Attach ends of dough to form a circle. Pinch to seal ends. Use sharp knife to cut slits at 1 inch intervals around ring. Cover, let dough rise again until double in size, about 30 minutes. Repeat with remaining dough, cinnamon mix, and cherries. Bake both rings in 350 degree F oven for about 25 minutes or until tea rings sound hollow when you tap tops. (if necessary cover tops with foil for last 5-10 minutes of baking to prevent overbrowning.). Transfer to wire racks and cool completely. Drizzle with icing. . . For icing: In small bowl, mix powdered sugar, corn syrup, vanilla, and almond extract. Stir in enough cream to make drizzling consistency. If desired, add red food color to icing.
Combine rice, vegetables and bacon bits. Mix soy sauce, mayonnaise, allspice and cilantro. Stir sauce into rice mixture and serve.
Preheat the broiler. Whisk the egg substitute, 3 tablespoons of the Parmesan cheese, and the black pepper in a bowl. Heat the oil in a 12-inch ovenproof nonstick skillet set over high heat. Add the zucchini, onion, bell pepper, and carrot; cook, stirring frequently, until evenly coated. Cover and cook until the vegetables are lightly browned and crisp-tender, about 5 minutes, stirring twice during the cooking time. Pour in the egg mixture and cook, stirring with heatproof rubber spatula, until the eggs are almost set, about 3 minutes. Transfer the skillet to the to the broiler and broil 5 inches from the heat until the center of the frittata is set and the top is lightly browned, 1 - 2 minutes. Sprinkle the top with the remaining 1 tablespoon parmesan cheese and the mint. Cut into 4 wedges.