HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Combine streusel ingredients of brown sugar, cinnamon and allspice in small bowl. Cut in butter with two knives until mixture is crumblyand fold in the nuts if using. Set aside. In a large mixing bowl, combine the cake ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour half the batter into a greased and floured 10-in. fluted tube pan. Sprinkle streusel over the center of the batter, not touching the sides of the pan. Top streusel with remaining cake batter. Bake 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. While cooling, make glaze by beating cream cheese in a small bowl at medium speed for 2 minutes or until very creamy. Slowly beat in powdered sugar, then vanilla. Beat in 3 tablespoons milk Add more milk if needed to get desired consistency for drizzling. When cake is cooled, drizzle with glaze and serve.
Bring a lot pot of water to a boil and place the potatoes in the water. Bring water back to a boil, reduce hear to medium-low& simmer for only 3 minutes. Drain potatoes well and cool to where you can handle them. Spread potatoes on clean tea towels to finish cooling and remove all moisture. Roll out your puff pastry on a lightly floured surface to apprx 13" x 1/8" thick and place in a 9" pie plate, trim off the excess& save the cut off pastry. Heat oven to 425F. Arrange a layer of potatoes in the lined pie plate. Drizzle with some melted butter, salt & pepper. Repeat layers until all the potaoes,butter salt & pepper are in the pie. Roll out the left over puff pastry to apprx 1/8" and cut ten 1/2" strips. Brush the edges of the pie with the egg mixture. Arrange strips lattice fashion over the potatoes pressing edges to seal. Brush lattice with the egg mixture. Place pie on a baking sheet and bake 15 minutes in the 425f oven until the pastry begins to brown. Reduce heat to 350Fbake for 25 minutes or until the potatoes are almost tender. Take the pie out of the oven and very carefully pour the whipping cream into the spaces between the lattice strips. Return pie to the oven 350f for a further 35 minutes until the pastry is golden and the cream is bubbly. Let stand 5 minutes. cut in wedges and serve.
Prepare pasta according to pkg instructions. In sauce pan melt butter and then brown and cook chicken. Add evaporated milk, lemon juice, and italian dressing mix. Simmer for 5 minutes. Then add parmesan cheese and mix until well melted and serve.
Preheat oven to 375 degrees F. Heat the butter and olive oil together in large skillet. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Add the diced bell pepper and continue to saute until the onion is golden. In the meantime, stem the eggplants and cut them in half lengthwise. With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp. Leave a sturdy shell of about 1/4" all around. Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs. Add a bit of water, just enough to keep the mixture moist. Simmer, covered, over low heat until the eggplant is tender, stirring occasionally. Stir in the bread crumbs. Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other. Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece. Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed. Serve with a bit of grated Parmesan for garnish. Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.
Blanch Tomatoes to remove skin. Chop peeled tomatoes into cubes, cut peeled onions into 1cm cubes, cut peeled and cored apples into 1cm (1/2 in) cubes, peel cucumber and cut into cubes taking out the seeds. Combine tomatoes, onions, cucumbers and apples in large bowl, sprinkle salt over - cover and stand for a few hours overnight. Combine vinegar and sugar in large pan, stir over heat until sugar dissolves. Bring to boil, add drained vegetables, bring back to boil, reduce heat. Simmer 10 minutes. Mix flour, curry powder, garlic and turmeric to smooth paste with water, add to pan, stir until mixture boils and thickens. Reduce heat and simmer 10 minutes, or slightly longer to get to the consistency that you like. Remove from heat, pour into sterilized jars.
Blend your tomatoes, red pepper, scotch bonnet peppers in a food processor or blender for about 45 seconds, make sure that everything is blended well. In a medium sized pot, heat your oil on medium-high heat. Once the oil is heated add the onions you set aside and fry just until they turn golden brown. Once the onions, have turned brown in color add the tomato paste and fry for 2-3 minutes. Then add the blended tomato mixture (reserve about 1/4 cup and set aside) and fry the mixture with the onions and tomato paste for about 30 minutes. Make sure you stir consistently so that the tomato mixture does not burn. After 30 minutes, turn the heat down to medium, and add the chicken stock. Mix and add your seasonings (salt, curry powder, thyme, all purpose seasoning, and the Knorr stock cube). Continue to boil for 10 minutes. Add the parboiled rice** to the pot. Mix it very well with the tomato stew. At this point if you need to add water so that the rice is level with the tomato mixture/chicken stock go ahead and do so. Add the bay leaves, cover the pot, and cook on medium to low heat for 15-30 minutes. When the liquid has almost dried up add the remaining tomato stew**, cover, and let it cook for another 5-10 minutes heat until the liquid has completely dried up. Turn off the heat, mix thoroughly, and your Jollof Rice is ready to be eaten!
Boil water in saucepan. Clean green beans, remove tips with knife and remove threads along the sides using a vegetable peeler. If they are broad, slice them in half lengthwise. If not, leave them as they are. Then cut all beans into 4 cm pieces. Peel potato and cut them into stew chunks. Add green beans and potato to saucepan, season with salt to taste and let simmer 30 minutes. Peel garlic cloves, slice width-wise and fry in 4 tbsp oil in a small pan. When they are golden-brown, add them along with hot oil to green beans and let boil 2 minutes so that the flavors mix. Serve on plates.
In large frying pan, add onion and olive oil, cook until transparent, add tomatoes or canned tomatoes with juice, stir in honey, barbecue sauce, sugar or splenda, yellow mustard, brown sugar. Cook about ten minutes on low heat, stir. Add green peppers and little smokies sausages. Cook for about 10 to 15 minutes. Serve over macaroni or rice.
Preheat oven to 200°C Line a baking tray with non-stick baking paper. Combine sugar and cinnamon in a bowl. Cut the pastry sheet in half. Brush 1 piece of pastry with egg white and sprinkle with half the sugar mixture. Use a sharp knife to cut the pastry into 1cm-thick strips crossways. Gently twist strips and place on the lined tray. Repeat with the remaining pastry, egg white and sugar mixture. Bake in oven for 10 minutes or until crisp and golden. Transfer to a wire rack for 30 minutes to cool.
Preheat oven to 375°F. Mix the butter and sugar together until light and creamy. Gradually work in the flour (Mixture will be crumbly). Press mixture into a greased 9" x 13" pan. Prick all over with a fork (Dip fork in some flour before pricking shortbread). Sprinkle with a teaspoon of sugar (Optional). Put into oven for about 20 minutes, or until pale golden. When cool, cut into bars.
Place mesquite chips in water and let soak for at least 30 minutes. Set pork chops out at room temperature for 30 to 45 minutes before grilling. Combine all paste ingredients. Spread paste mixture on pork chops covering all sides completely using all of the mixture. Drain mesquite chips and place in a small disposable aluminum foil pan. Preheat gas grill on high until hot using both burners. Lift up grate on one side and place aluminum foil pan directly on fire. Sear the pork chops over direct heat for about 6 minutes turning once halfway through searing time. Turn fire down to medium heat under aluminum foil pan hodling mesquite chips and turn off fire on the other burner. Place pork chops on grill side with no heat. Continue to cook with lid closed over indirect medium heat until juices run clear and internal temperature reaches 160 degrees, about 25 minutes. Remove from grill, cover with foil and let rest for 5 minutes.
As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days. When you are ready to cook the chicken, first preheat the oven to 425 degrees F. Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots, potatoes and olive oil around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes. When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.
Mix almond meal and powdered sugar in processor to fine powder, about 10 seconds. Transfer to bowl of electric mixer and add butter; beat until light. Blend in eggs, lemon juice and salt. Beat in flour all at once until just combined;do not overmix. Gather dough into a ball and wrap in plastic. Refrigerate at least 3 hours. Roll dough out on generously floured surface into 11 1/2-inch circle 1/8 inch thick. (Keep surface and rolling pin well floured to prevent sticking.). Fit dough into 10-inch tart pan;trim edges. Cover with plastic wrap and refrigerate for at least 1 hour. Preheat oven to 400 degrees. Brush shiny side of 11 1/2-inch foil circle lightly with melted butter. Fit buttered side down into shell. Fill shell with dried beans or pie weights. Bake until dough is set, 15 to 20 minutes;remove foil and weights. Continue baking shell until golden brown, about 5 minutes. Reduce oven temperature to 350 degrees. Stir cream into cornmeal in small bowl. Cream butter and sugar in bowl of electric mixer until light and fluffy. Beat in eggs, one at a time, and continue beating until light. Blend in cornmeal mixture, lemon peel, juice and extract. Spoon filling into shell almost to rim; do not overfill. Bake tart until custard is set, about 30 minutes. (If edges brown to quickly, cover with strips of foil.). Cool on rack. Just before serving, dust lightly with powdered sugar. Garnish with whipped cream and berries, if desired.
Mix the butter, 1/2 cup powdered sugar and vanilla thoroughly. Sift in the flour and the salt, stirring until combined (it will be sticky). Mix in the nuts. Place the dough on some plastic wrap and shape into a ball. Wrap and chill in the refrigerator for about 20 minutes. Preheat oven to 400 degrees. Roll dough into 1 inch balls and place on a cookie sheet (cookies don't spread). Bake 10-12 minutes, or until set but not brown. While still warm, roll in the remaining powdered sugar. Set aside to cool, and then roll them one more time in the sugar before serving.
The pastry: in a big bowl, combine flour, baking powder, and salt; cut in shortening using a pastry blender, until no pieces are larger than a pea. Add the milk and combine, using a fork; gather the dough and knead lightly for 1 minute. Wrap in plastic wrap and refrigerate while preparing the filling. The filling: in a medium saucepan, combine the peaches, brown sugar, and allspice. Cook and stir over medium heat for 5 minutes, or until the sugar is dissolved and the peaches are juicy. In a small bowl, combine the vinegar and cornstarch; add to the peaches and cook/stir for 10 minutes, or until the mixture is thick and glossy. Stir in the lemon juice; transfer mixture to a shallow dish to cool. In a small shallow dish, combine sugar and cinnamon; set aside. Make the pies: roll the dough 1/8 inch thick on a lightly floured surface. With a sharp knife or cutter, cut ten 6-inch circles. Place 2 tablespoons peach filling in the center of each circle. Beat the egg with 1 teaspoon water; brush a thin line of egg wash around the edges of the circle. Fold to form a half-moon shape; lightly press out any air pockets. Press the edges with the tines of a fork to seal; pierce one time on top of each pie with a fork to let steam escape while frying. Heat 1 inch of canola oil in a large skillet to 375A°; set a wire rack over a baking sheet lined with newspaper or paper towels. Gently place pies, two at a time, pierced side up, in the skillet; fry to golden brown, turning once, 2 minutes per side. Remove from oil and let drain briefly on wire rack. Toss in the cinnamon sugar and allow to cool for 5 minutes.
Preheat oven to 350° F. Place artichokes in a food processor, and pulse until artichokes are chopped well. Set aside. Heat olive oil over medium heat. Add onion and zucchini. Cook 3-5 minutes or until vegetables are softened. Lower heat, and add garlic. Cook 1 minute, stirring frequently so garlic doesn't burn. Add tomato sauce, artichokes, olives, oregano, parsley, and salt. Cook 15 minutes, or until sauce is thickened. While sauce is cooking, prepare peppers. Cut in half lengthwise, and remove stems and seeds. Place peppers in boiling water for 5 minutes. Drain in colander, and place in a large baking dish. When sauce is finished, mix in the couscous and pine nuts. Stir to combine. Spoon mixture evenly into pepper halves. Add hot water to dish to a depth of 1/2 inch. Bake uncovered for 20 minutes.
First 14 ingredients blend at high speed in Vita-Mix for 4-5 minutes. No need to peel any of the vegies, you can even leave the skin of the garlic on. Then the last 6 ingredients blend 5-10 seconds on #1 variable speed.
In a large pot add oil and butter and melt. Saute onion, leek, garlic, thyme and basil until softened. Add potato and cauliflower and toss through. Add vegetable stock and bay leaves and cook for around 40 minutes. Remove bay leaves. Blend half the soup in a blender or with a hand held blitzer. Mash with a potato masher the other half of the soup. Add the blended half of the soup back with the mashed soup. Return to heat and add the cheese. Stir till dissolved (this wont take long so dont leave it too long). Add the cream and stir through. To top with toast:. Slice a baguette into thin slices. Cover the slices with slices of gruyere cheese (if you dont have gruyere, then use cheddar or whatever cheese suits you). Bake the slices in the oven for about 5 minutes at 180 until the cheese has melted. If the slices are too big for the soup, quarter them or half them. Serve on top of the soup.
Preheat oven to 350 degrees F. Combine vinegar, soy sauce and honey in small saucepan over high heat. Mix 1 tablespoon cold water and cornstarch in small bowl. Whisk into soy mixture. Bring to boil, stirring constantly. Reduce heat to medium; simmer until mixture thickens to glaze, stirring frequently, about 2 minutes. Pour 1/2 cup glaze into shallow baking dish. Add fish; turn to coat with glaze. Transfer to rimmed baking sheet. Bake until fish is opaque in center, about 18 minutes. Spoon remaining glaze over fish. Broil until glaze is bubbling and begins to caramelize, about 2 minutes. Using metal spatula, transfer fish to plates. Serve with Ginger-Butter Sauce. Ginger-Butter Sauce. Combine wine, shallots and 2 tablespoons chopped ginger in heavy medium saucepan over high heat. Boil until mixture is reduced to 1 cup, about 15 minutes. Add whipping cream and simmer until mixture is reduced to 1 1/4 cups, about 15 minutes. Remove from heat. Add butter 1 piece at a time, whisking mixture until each piece is melted before adding next piece. Strain sauce into medium bowl, pressing on solids. Stir in remaining 1 teaspoon ginger. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using.).
Peel and prepare the shrimps. Stir lime juice and fish sauce, add pepper and marinate the shrimps for 15 minutes. Heat sesame oil in a pot and roast the mashed garlic slightly. Add galangal and finely cut lemon grass, roast slightly for another minute. Add chopped plantain and leek and fill up with vegetabel stock, carrot juice and tandoory paste. Boil the soup up and let it simmer for 30 minutes. Heat frying pan and roast shrimps gently for 2 to 3 minutes on each side. Skewer 2 shrimps on 1 lemon grass stalk. Puree the soup with a blender and fill it into 4 bowls, place lemon grass stalk over bowl as decoration.
in a large skillet or 2-3 quart pan, brown ground beef and drain grease; return to pan. add water, onion, garlic, salt and pepper to taste and cook until onion is soft. add rotel and corn, reduce heat, cover and simmer 15 minutes stirring often. remove stems from cherry peppers and tear into small pieces, remove seeds if you want, add to meat mixture- you may also add 1-2 tablespoons of juice from the peppers. continue to simmer covered while you prepare the noodles to slightly more firm than al dente. add noodles to meat making sure there is just enough liquid in the pan to cover the noodles. continue to simmer covered until liquid is absorbed. serve over crushed corn chips and with a fresh salad.
In a 9x13 pan, unroll one can of crescent rolls and line them in the bottom of the pan. Flatten. Mix together the sugar, cream cheese and extract. Spread over crescent rolls. Unroll the other can and place crescent rolls on top of cream cheese mixture. Pour one half cup of melted butter over the top and sprinkle with the cinnamon sugar mixture. Bake at 350 for 30 minutes.
Mix in Magic Bullet with enough water to make slushy. You can use any Sugar Free dry pudding mix.
Pre-heat oven to 350 degrees Fahrenheit. Combine cake mix,nuts,sugar,eggs, oil and sour cream. In a separate bowl mix brown sugar and cinnamon and set aside. Pour cake batter into TWO 8x8x2 inch square pan. Sprinkle brown sugar and cinnamon mixture over batter and swirl with knife. Bake for 30 to 35 minutes or until cake tester comes out clean. While cake is baking, mix the powdered sugar, butter and milk. [You may need to add more milk; it should be the consistiency of a thin paste.]. When cake is done, poke holes in the top with a fork and pour powdered sugar mixture over the top.
Rinse scrubbed and peeled roots and soak in cold water overnight. Drain. Place in kettle in cold water to cover. Bring to a boil. Drain and repeat process 3 or more times (depends on how old the ginger is). In a separate pan, boil sugar and 1-1/2 cups water together for 20 minutes to make the syrup. Stir in the drained ginger root and heat until syrup comes to a boil. Remove pan from heat and let stant overnight. Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.
Sift flour, sugar, salt and ground almonds together. Add oil. Stir in egg and extract. Roll dough about 1/4 inch thickness. Cut into small rounds. Press whole almond in center. Bake at 375 degrees F about 15 minutes.
Put three large Cod sections in a pan with the milk and bring to a boil. Remember to not over boil or the cod will turn out dry. About 3-5 minutes (with a fork check to see if it starts to flake). Set Codfish aside on a separate plate to cool. To the milk add the corn starch, nutmeg, pepper, parmesan and boil until thickness of a bechamel sauce. Set aside. Put Clams in a pan with the lid on so as not to lose any of the steam, do not add water. When they open they are done. Discard any unopened clams, this takes about 3-5 minutes. Set aside. Add the clam water to the milk sauce and stir. Start to flake with the aid of a fork the Cod. Discard any skin or fish bones. In a large fry pan add butter, onions, garlic. Saute, and when done add the flaked Codfish. Boil your pasta with a dash of salt. When done remove the water. Pour bechamel sauce into the Codfish pan and heat up. Add the pasta and mix gently. Transfer the pasta do a nice serving dish and garnish with the clams. Enjoy.
Cut crusts from 12 slices of bread. Butter one side of each piece of bread. Place 6 slices of the bread, buttered side down on a cookie sheet. Mix first 4 ingredients and spread evenly on the 6 slices. Top each slice with the remain slices of bread. Combine sour cream with soup mix. "ice" the 6 sandwiches on top and down the sides with the mixture. Refrigerate over night, or at least 5 hours in the refrigerator. Sprinkle with paprika. Bake at 325, for 35 minutes.
Cut up banana pepper, onion and pepperoni. Fry with about 3 or 4 T pepper juice. Cut a"pocket" in pork chops. Stuff with cheese and pepper/pepperoni/onion mix (If pork chops are not thick enough to stuff, you can layer all of the stuff on top and bake). Bake in 350 degree oven until done.
Pound the chicken breasts to an even thickness, about 1/2 inch thick. Best suggestion: place one breast at a time into a quart freezer bag, this keeps chicken juice from flying all over your kitchen! Cut green onions into 1 inch lengths at the green and thin slices in the white section. Clean and slice the mushrooms. Melt the butter in a large, deep-sided fry-pan. Saute the onions and mushrooms until just soft. Using a slotted spoon, remove vegetables and set aside. Combine flour, salt and pepper into a pie tin or similar. Rinse the prepared chicken breasts, then cover with flour. Place in the butter in the fry-pan. Cook on medium heat for about 5 minutes per side. They should be just done--juicy but no pink in the middle. Scoot chicken to side of pan, or remove if necessary. Add enough of the remaining flour mixture to soak up the drippings in the pan, and create a loose paste, use a whisk to stir and cook for 1 minute. Slowly add the chicken broth (from granules, a can or whatever, is fine!) Stir until well combined; add cream of mushroom soup and stir until well combined; return chicken to the pan. Simmer for about 5 minutes, until the gravy starts to thicken. Add a cold water/corn starch mixture if the gravy doesn't thicken. Return the vegatables to the gravy. Add the sour cream; cook, stiring constantly, until the sour cream is completely mixed in and warmed. Serving suggestion: serve over steamed rice.
Lightly mix ingredients until they are well-blended. Put in a 2 quart greased casserole dish. Sprinkle bread crumbs over the top, if desired. Bake at 375 degree for 30 minutes.
Grill/broil the sausages until cooked. Once cooked, cut each sausage into 3 - 5 pieces, depending on sausage size and how delicate you want your 'bites' to be! Put the honey and chilli sauce in a pan and warm on a low heat. When it starts to lightly bubble, add the sausage pieces and toss in the sauce for a few minutes. Do not overheat or cook for a long time or the honey-chilli mix will turn to brittle toffee and you'll have burnt toffee-sausages when they cool. Toast the sesame seeds in a dry pan on a low heat for a couple of minutes, tossing regularly. Tip the sausages into a serving bowl and sprinkle the seeds over the top. Serve slightly warm for best flavour.