HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add cake mix, oil, eggs, and sour cream to a large mixing bowl. Beat with an electric mixer on medium speed until well mixed. Spread half of the batter into a greased 13x9 inch baking pan. In a smaller bowl, add the brown sugar, pecans, and cinnamon; stir to mix. Sprinkle mixture evenly over the batter. Spread the remaining batter over the pecan mixture. Bake at 350 degrees for about 45 minutes or until golden brown. In a bowl, stir the powdered sugar, milk, and vanilla until it is thin enough to spread. Take a toothpick and prick the surface of the warm cake several times. Spread the sugar glaze over the cake. Let cool for 1 hour.
Combine sugar and gelatin in a large saucepan. Add 1 cup of the juice and cook and stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from heat and stir in remain juice, and lemon juice. Halve strawberries and place in an 8 cup ring mold, coated with cooking spray. Add 2 cups of the gelatin and refrigerate until set, but not firm, about 30 minutes. Stir blueberries into remaining gelatin and spoon over strawberry layer. Refrigerate overnight. Unmold onto a serving platter.
Combine all ingredients, except tomatoes (see notes) and chill overnight. My notes: Add the tomatoes right before serving to avoid making the dish too watery as they marinate overnight. I prefer a medium (to fine) chop to the ingredients. I would add jalapenos for heat. Serve with Corn Chips for scooping.
Place all ingredients in a mixing bowl. Knead together well with fingertips (you can also mix this well in a blender)until you form a smooth, firm ball. Turn out onto a lightly floured board and divide into two portions. Roll out and trim into two oblongs, about 8 x 2.5 inches. Place on baking tray covered with grease-proof paper and prick with a fork. Bake in a moderate oven for 30-35 minutes (about 180). Once baked, cut into fingers whilst still warm and allow to cool on baking tin. Sprinkle with the rest of the sugar and seal in an airtight tin.
Heat oil in very large pan (approx. 7 quarts). Fry onion and garlic until soft. Add chili, coriander, and cumin. Stir well. Add peppers and break up ground beef into the pan and, using a fork, keep turning it to separate as the meat browns. Add diced tomatoes, ketchup, tomato puree, and water. Stir to make a rich, red sauce. When chili starts to boil, sprinkle cocoa and stir together. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight. Preheat oven to 425°F. Pour chili into a large, wide dish or keep in the dish you cook it in if it is ovenproof. Combine salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together buttermilk, eggs, honey, and oil in a jug. Then stir into the dry ingredients mixing to make a vivid yellow batter. Pour cornmeal topping over chili, or blob over to cover the top as evenly as possible. Sprinkle the cheese over top of cornbread and bake in oven for 30 minutes or until cornbread topping is risen and golden, and chili underneath is bubbling. (Optional - reheat chili on stove before baking to speed up prep time.). Let chili stand for 5 minutes once out of the oven, before cutting the cornbread top into squares or slices to serve with a helping of chili underneath. Serve with sour cream or guacamole.
Preheat oven to 350 degrees F. Grease an 8x8 inch baking pan. In a medium sized bowl, stir together the sugar, applesauce, and 2 tablespoons of water. In a small bowl or food processor, combine the ground flax seed with the 1/4 cup coffee and 1/4 cup water. Add this to the applesauce mixture, along with the vanilla and stir to combine. In a separate small bowl, combine the flours, cocoa, baking powder, salt, chocolate chips, and nuts (if using). Add to the applesauce mixture and stir to combine. Pour into the prepared pan and bake for 20-28 minutes, depending on if you like your brownies moist or cakey. Remove from the oven, add the icing on top, allow to cool, and then cut.
Saute onion in butter. Add all the tomatoes and cook until thick. Add cheeses and cook to thick and smooth, stirring often. Refrigerate overnight. Heat to eat.
Brown beef, onions, and celery. Drain. Add remaining ingredients, except chow mein, and heat to simmering. Serve over chow mein noodles.
Cut the cabbage into quarters and remove the cores. Peel the carrots and onion, and slice them into pieces that will fit through the feed tube of a food processor. Fit the food processor with the large-holed grater attachment and push the cabbage, carrots, andonion through the feed tube to grate. In a large bowl, toss the grated cabbage, carrots, and onions to combine. In a medium bowl, whisk together the mayonnaise, mustard, vinegar, sugar, black pepper, and cayenne (whisk until the sugar is dissolved). Toss the dressing with the coleslaw, and season with salt and additional pepper to taste. Cover the slaw with plastic wrap and chill for at least 2 hours before serving.
Preheat your oven to 400 degrees F. Line the tart shell with parchment papers and fill with pie weights or something heavy like beans or rice. Bake blind for 15 to 20 minutes, then remove the paper and weights and bake for another 5 to 10 minutes until the crust is pale golden. Carefully spread the caramel over the base and set aside while you make the filling. Lower the oven temperature to 350 degrees F. Melt the chocolate in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric mixer in a large mixing bowl for 10 minutes until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the baked tart shell. Bake for 20 to 25 minutes. The surface should be set and puffed but still have a slight jiggle. Cool, then chill for at least 3 hours or overnight. Dust with icing sugar to serve.
Melt chocolate in a double boiler over water. Spread out on cutting board so that it's about 1" thick and in a rectangular shape. When chocolate as cooled enough to stiffen but not harden, cut crosswise at a 45 degree angle in very thin slices with a chef knife. Let harden, then place on top of cake in a tepee shape.
Heat large nonstick skillet on medium-high heat. Add sausages; cook 12 minute or until cooked through (170°F), turning after 6 minute.You can also BBQ the sausages. Remove sausages from skillet; cover to keep warm. Drain skillet. Add peppers, onions,garlic and dressing to skillet; cook and stir 5 minute or until vegetables are crisp-tender. Stir in tomatoes. Bring to boil; cook 5 min., stirring occasionally. Cut sausages lengthwise in half, being careful to not cut all of the way through to bottom of each sausage. Open sausages; place, cut-sides down, on bottom halves of rolls. Top evenly with pepper mixture and cheese. Cover with top halves of rolls. Optional:Place sausage on bun; spoon on sauce. Top with cheese and microwave or place under broiler until cheese is melted.
In plastic bag or large shallow bowl, combine all ingredients except meat. Add meat and marinate 6-8 hours. Prepare barbeque for cooking. Place steak on rack 6 inches above hot coals. Grill 10-15 minutes, basting occasionally. Turn, continue basting, and grill 10-15 minutes longer for medium steak. Serves 6-8.
Add all ingredients to bread pan in the order given. Select dough cycle. Add water if too dry. A little at a time. After dough cycle is complete, roll dough or stretch to fit pizza pan. We sprinkle our dough pan with cornmeal but its just an option. No need to let dough rest again just start loading up with sauce and toppings. Bake pizza at 450 for 15-20 minutes. Enjoy!
Cut peppers in half lengthwise, and remove seeds. Rinse with cold water, and drain on paper towels. Mince peppers. Sprinkle half of cheese in an 11 X 7-inch pan; top with peppers and remaining cheese. Pour eggs over top. Bake at 350 degrees for 30 to 40 minutes or until lightly browned and set. Cool 5 to 10 minutes, and cut into squares.
Pre-heat oven to 425 degrees. Mix together chicken, chiles and salt. Combine sauce and milk. Fill each tortilla with 1/4 cup chicken mixture, plus a pinch of cheese; place seam side down in 13 x 9-inch baking pan. Cover with sauce and remaining cheese. Bake 15 minutes.
SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot. Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves. Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT! Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different. I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.
Cut roast in half; place in a 5-qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until a meat thermometer reads 160 degrees F-170 degrees F. Remove roast to a serving platter and keep warm. If desired, skim fat from pan juices and thicken for gravy.
Shake the beef stew meat in a brown paper bag or resealable plastic bag with the flour and seasoning salt until evenly coated. Heat the olive oil in a skillet. Add the floured stew meat to the pan and brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper. Saute the diced onion for 2 minutes. Transfer the onions into the slow cooker as well. Pour in to the skillet the worcestershire sauce, water and beef demi glace and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat and set aside. Add the diced potatoes, carrots, celery and bay leaves to the slow cooker. Pour the broth mixture in the crockpot over the vegetables. Cover and cook on low for 8 hours. Remove the bay leaves before serving.
Sweat the onions, carrots and celery together with a tiny bit of canola oil; cook for 5 minutes until translucent. Meanwhile, pick meat off of rib bones; chop into small pieces. I know this is a PIA, but trust me - it is worth it. You can save the bones for your next veal stock exercise. If not - freeze them anyway, because we will do it here one day! Remove fat from prime rib; cut the remaining meat into small dice. You can do what you like with the fat - I like to rub it on my face for those creamy looking cheeks. (I am not serious! Give it to your dog if you like.). Add meat to the pan; sweat for a minute or two to warm through. Add red wine; reduce to 1/10th. Do this gently or risk toughening the meat. That would not be nice, would it?. Add jus, reduce until the mixture thickens and coats the prime rib like a gravy. If you do not already love the smells of this dish, go to the doctor now, because something is wrong with you. Combine potatoes together, careful not to completely combine the two. You would like to have some interest in the dish, no? Marbled looks better than orange. It might even be a conversation piece. Sure. Adjust the seasoning of the potatoes and meat mixture with salt and pepper. No going back now, so get it right. Does it need more salt? Pepper?. Ladle the mixture into your serving dishes. You can either go big or you can go individual. Cover the meat/gravy mixture with the combined mashed potatoes; smooth to cover the meat. Score the top with a fork; brush with melted butter. Don't do it so hard you wreck your rows. Trust me, that sucks. Sprinkle paprika on top of potatoes.I said sprinkle, avoid clumps. One way is with a small strainer. Bake in 175 °C (350 °F) oven for 35-40 minutes or until the top is browned and the meat mixture is threatening to bubble through.
Microwave spinach on high for 2.5 minutes. Put 12 baking cups in a muffin pan. Spray cups with non-stick cooking spray. Combine all ingredients and mix well. Spread into muffin cups evenly. Bake for 20 minutes at 350 degrees.
Puree blackberries, raspberries, and lime juice in blender until smooth. Strain through fine mesh strainer into large measuring cup. Add sugar; stir until dissolved. Refrigerate berry puree at least 1 hour and up to 1 day. Mix tequila and Grand Marnier into berry puree. Transfer half of mixture to blender; add half of frozen strawberries and 2 1/2 cups ice. Blend until smooth. Transfer to pitcher. Repeat with remaining berry puree, frozen strawberries, and ice. Pour into sugar-rimmed Margarita glasses and serve. **Prep time does not include refrigerating the berry puree at least an hour and up to one day.
Place cookies on work surface; squeeze a dime size dot of frosting in the center of each cookie. Unwrap and invert peanut butter cups on frosting, press down gently. Let dry overnight or at least 10 - 15 minutes until frosting is set. If drying overnight please store in an airtight container so the cookies do not get soggy. Using round piping tip or writing tip, (if you don't have tips you can make your own frosting, put it in a ziplock sandwich bag and just cut the corner of the bag) pipe a hat band (single line) with frosting around the peanut butter cup and a square buckle. Let frosting set before storing. My son insists we should use yellow frosting so it would be correct but I think the orange that the directions call for looks nicer than yellow.
Mix together sesame seeds, sugar, cornstarch & flour. Roll tofu in sesame mixture till well coated. Heat oil in skillet till hot. Fry squares till well browned. Drain on paper towels & set aside. Arrange on a platter & serve warm with the sauce.
In a pan add the condensed milk, 100g of coconut flakes and the butter. Now the fun begins! Over medium heat start stirring. And keep stirring until the mixture thickens and you can see the bottom of the pan for a good few seconds before the mixture levels out again. This is really important. This process should take at least 6-7 min, don't rush it or it won't be the right consistency to roll into balls. Leave it to cool, about 15min or enough so that it is cool to handle and it has hardened up a little. Grab the flakes you had reserved for rolling. You can do 2 things here: 1) Use them as they are to roll or 2) Blitz them so that they are super fine. I blitzed them as I like the outside texture to be soft. But it is totally up to you if you decide to do this. Coat your hands in a little butter (just so that the mixture doesn't stick) and start making your balls. I like mine the size of a little smaller than a measuring tablespoon. Once all rolled out put one clove in the midle for decoration. This is traditional and for decoration. Remove it before eating and it does leave a nice taste.
Puree the tofu, non-dairy milk and oil until smooth and fluffy. Transfer to a mixing bowl. Use a fork to vigorously mix in the sugar and vanilla. Sift in flour, cocoa powder, cornstarch, baking powder and salt. Use a spatula to mix batter until smooth. Transfer to an 8X8 greased baking pan and smooth out the top. Bake in the preheated oven at 325°F/150°C for 25 minutes or until set. Remove from the oven and let the brownies cool for at least 15 minutes before slicing and serving. Enjoy.
Bring a large pot of lightly salted water to a boil. In a pan with olive oil fry minced garlic cloves for 1-2 minutes. Add fresh spinach, cook 4-5 minutes. Remove from heat and let cool. When cooled chop the spinach. In a large bowl mix together ricotta, chopped spinach, parmesan cheese, lemon zest, salt, pepper and nutmeg. When the water in the pot is boiling add the cannelloni. Cook for 6-7 minutes and transfer to cold water. Heat oven to 180C/360f. Transfer the filling into piping bag and fill all cannelloni tubes. Pour 4-6 tbsp of tomato sauce into the base of large baking dish (~20*30cm/8*12in). Lay the tubes, side by side. On top pour the reminding tomato sauce. And cover all with grated mozzarella cheese. Cover baking dish with foil and bake for 15 min, after 15 minutes remove the foil and bake 15 minutes more. for full video recipe visit my youtube channel: The cooking foodie https://www.youtube.com/watch?v=8hwU6oum7GA.
Place the sugar and water in a small saucepan and set over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from the heat and cool to room temperature. To prepare the oranges, cut off the ends of the fruit so they sit flat on a cutting board. Then cut down the sides following the curve of the fruit, removing the rind and the white pith beneath. When the rind and pith are all removed, hold the fruit in one hand over a bowl and use a small paring knife in your other to cut between the membranes letting the clean orage sections fall into the bowl. Be careful not to cut down into your hand! When all the sections are cut away, squeeze the remaining fruit pulp in your hand to extract any risdual juice. Pour the orange segments and juice into a blender and blend for 10 seconds to chop up the fruit. You should have about 2 cups of juice and pulp. Combine the orange puree, cooled sugar syrup, lime juice, and spices, stir to combine well. Cover and refrigerate until cold. Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream machine according to manufactures instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer safe container and freeze at least 2 hours.
Whisk together all ingredients except orange juice; if you're unsure as to how much horseradish to use, start with 1 heaping tsp and taste; add more if you wish. Thin dressing to pouring consistency with orange juice. Chill for at least 3 hours before using to allow flavours to blend; whisk or shake before pouring.
Combine all ingredients EXCEPT pie filling with a mixer for two minutes. Pour into 9 inch pie pan. Make a hole in the center and pour the pie filling in. Sprinkle the cinnamon over the top and bake in a 350°F. oven for 40 to 45 minutes.
Mix together the grape juice, 7-up, and club soda. Chill well before serving.
Preheat oven to 375 degree F. In a large skillet, heat oil and butter over a medium heat. Lightly sprinkle chicken with salt and pepper. Brown well on all sides and remove to baking dish. Add Red Curry and turmeric to skillet. Cook until fragrant and dissolved. Add Coconut Milk, Fish Sauce, lime juice and sugar. Stirring, bring sauce to a boil. Reduce heat and simmer for 5 minutes. Pour curry sauce over chicken and bake 40-45 minutes or until chicken is cooked through. Serve with jasmine rice or rice noodles with sauce spooned over top.
Melt butter in heavy large skillet over medium-high heat. Add bell peppers and celery and saute until just beginning to soften, about 7 minutes. Remove from heat; dseason with salt and pepper. Combine cream, half and half, and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds. Season sauce with cayenne, salt and pepper. Beat yolks in medium bowl to blend. Gradually whisk in half of cheese sauce. Return mixture to saucepan and whisk to blend. Add celery leaves. Butter 13x9" baking dish. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot. Add sauce and vegetables; stir to blend. Transfer to baking dish. Can be made one day ahead, cover and chill. Let stand at room temperature 1 hour before continuing. Preheat oven to 400 degrees. Sprinkle Parmesan over surface of pasta. Bake until pasta is heated through, sauce is bubbling, and top is beginning to brown, about 25 minutes.
Place chicken, tomatoes and mushrooms in a 9x13 inch baking dish. Combine dressing, soup mix, oregano and bay leaves. Pour sauce over chicken and vegetables and bake 1-1 1/4 hours at 350°F.
Fry bacon in a medium skillet until browned and crisp; drain well; crumble. Line 2 large baking sheets with foil. Preheat oven to 450*. Cut potatoes into 1/4 inch slices. Brush both sides of the potato slices with vegetable oil. Arrange potatoes in a single layer on prepared baking sheets. Mix garlic salt and black pepper in a small bowl. Sprinkle over potatoes. Bake until lightly browned, about 20 minutes. Brush with barbecue sauce. Mix bacon, Colby, green onions and parsley in a small bowl. Sprinkle over potatoes. Bake potatoes until cheese melts, about 3-5 minutes. Transfer to a heated serving platter. Top with sour cream if desired.
Saute onions in unsalted butter with a drizzling of olive oil until a toasted golden brown and tender, anywhere from 10 - 20 minutes. Add Kosher salt (about half a teaspoon) and pepper to taste. Reserve. Peel potatoes and then chop into chunks, cover with water plus one inch, and then boil with a pinch of salt. Potatoes are finished when you can easily push a fork into the chunks, approximately 30 minutes at a rolling boil. Drain when done. Combine drained potatoes and reserved onions. Add salted butter (can add more, to taste), plus cream or milk (less or more to reach desired texture), and Kosher salt and pepper to taste. Sour cream may be added for texture and taste, as well. Variant: Real bacon bits, fried crispy, can be added for extra dimension or taste. Note: I never skimp with the salted butter. I start with half a stick and then keep adding until I'm satisfied, same with the salt added to the potatoes (not onions). I've had a lot of bland mashed potatoes in my day, and salt and butter fixes that, every time.
Mix the mustard powder, sugar and salt together in a bowl. Squash out any lumps with the back of a spoon. Mix the cream, oil, vinegar and lemon juice in a small saucepan. Add the mustard powder mix to the pot, stir constantly with a whisk or spoon, and bring to the boil. Simmer 7 - 8 minutes, stirring very often. Remove from heat when it darkens and thickens. Cool, but stir now and then while it's cooling. Pour into a glass jar, but two smaller bottles are better. Keep in the fridge.
Cook and drain pasta; set aside, keeping warm. In a large skillet melt margarine; saute mushrooms and pepperoni. Drain off fat. Stir in spinach till wilted, about 1 minute. Add pasta, basil and lemon juice with 1/2 of the cheese. Toss together and serve sprinkled with remaining cheese.
Combine garlic, shallots, jalapenos, and lime juice. Whisk in oil. Season with salt.
Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another. Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking. Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened. Peel lemon and the orange. Chop peel finely. Use entire peel, including the white part, to ensure good jelling. Juice the lemon and the orange. Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot. Add citrus juice, citrus peel, and cloves. Bring to a boil. Stir in sugar and return to a boil. Simmer, stirring frequently until the jellying point is reached ~ 1-2 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently. Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.