HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. In a medium bowl, combine the flour, cocoa, baking soda and salt. Cream sugars and the butter in large bowl until smooth and light in color. Add the eggs one at a time. Add vanilla extract and Nutella. Add the flour mixture on low speed 1/3 at a time until just mixed. Fold in chocolate chips. On an ungreased baking sheet, place rounded balls of dough at least 2 inches apart. Bake for 12 minutes until set but still soft. Let cool on a rack.
Cook turkey in olive oil until no longer pink. Add onion and celery, cook until onion is soft. Add green pepper and garlic, cook several minutes. Add tomatoes with liquid, mushrooms, along with other seasonings. While mixture simmers, cook pasta according to directions. Be sure pasta is not overcooked before adding to mixture as it will continue to soften. Add drained pasta into sauce, cover and let simmer about 1/2 hour to absorb flavor. Stir occasionally. Sprinkle with parmesan cheese if desired.
In a large bowl measure and sift powdered sugar, unsweetned cocoa, coffee creamer,salt and skim milk powder. Break up and pulse in food processor til candy canes are very fine. Cover your ears its gonna get noisy! Mix all together and store in air tight container until ready to serve. To make hot chocolate mix 1/3 cup hot chocolate mix in a cup of boiling water. Top with whipped cream! For a gift basket idea I make a batch of just plain hot chocolate, one batch with candy cane added and one batch with mini marshmallows. For a batch -one cup of mini marhmallows. Fill three decorative air tight containers with one of each of these kinds label with instructions for making, add a cute mug, nice gift for the holidays. About 14 candy canes or 175 gram box will yield one cup.
Fill a tall collins glass with ice. Pour all ingredients except soda into glass. Stir. Add soda and stir lightly. garnish edge with lemon slice.
Adjust rack to the middle and preheat oven to 375 degrees. Line a baking sheet with parchment paper. Lightly dust the work surface and pastry with the flour. Roll the pastry out to a 7-x15-inch rectangle. Brush the perimeter with water. Fold all four edges over, creating a 1/2-inch overlapping frame around the pastry. Transfer to the baking sheet. Poke the pastry all over with a fork, then bake until firm and golden all over, 25 to 30 minutes. Remove from the oven and let cool for 5 minutes. Preheat the broiler. Fill the pastry with the fig spread. Crumble the goat cheese over the top and drape strips of prosciutto on the cheese. Broil for about 4 minutes. until the prosciutto starts to brown and the cheese melts. Let cool for 15 minutes. Cut into 8 bars. Sprinkle with pepper and thyme. Serve warm.
Place the ice cream, sugar, and butter in a large saucepan and cook over on low heat, stirring frequently, until the butter is melted and mixture is creamy and well blended. Remove pan from heat; add cinnamon and nutmeg, and stir well. Let mixture cool. Place the cooled batter in an airtight container and store in the refrigerator until ready to serve (or it can be kept in the freezer for up to 1 month). To make a Hot Buttered Rum drink, place 2 tablespoons of the batter in a hot beverage mug. Add a shot of rum or brandy and 1 cup of boiling water; stir to blend all ingredients. Top with a pinch of nutmeg.
Sprinkle the eggplants with 1 tsp of the salt and let stand for 15 minutes. Rinse and pat dry. Heat the chicken broth in a large pot over medium heat. Add the eggplants and cook for 5 minutes. Add the green beans, cabbage, onion, ginger, garlic, lemongrass, cilantro, and remaining 1 tsp salt. Cook covered over medium heat for 10 minutes. Stir in the banana, tomatoes and coconut milk. Simmer uncovered 10 minutes longer. Remove from heat and stir in the cilantro leaves. Divide the rice between 8 shallow soup bowls. Ladle the vegetables atop the rice. Serve immediately.
Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil. Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center. Serve the cake warm, scooped into a bowl and topped with ice cream.
Heat oven to 400 degrees. In a food processor, combine pecans and cornbread and process until pecans are finely chopped. Melt butter in medium-size skillet over moderate heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the pecan mixture to blend with butter and garlic. Set aside to cool slightly. 2. Pat pork dry and sprinkle with salt and pepper. Place in an oiled shallow baking pan. Spread mustard thickly over tenderloins and pat crumb mixture onto mustard. Roast in middle of oven 15 minutes. Tent pork loosely with foil to prevent crust from burning and continue to roast until thermometer inserted diagonally into center of meat registers 158 degrees, about 15 minutes longer. Let meat stand 10 minutes before slicing.
In a heavy saucepan melt 3 tablespoons of the butter over medium heat. When bubbly add shallots and saute 3 minutes. Add brown sauce, red wine and truffle. Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half. Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper. Serve immediately with squab, lamb, beef or veal.
Preheat the oven to 450 degrees F. Peel potatoes and cut into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries. Place the potatoes into a bowl with cold water. Just before cooking, drain water and place potatoes on paper towel, pat dry completely. Put in a bowl; add olive oil, salt & pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown, approximately 30 to 40 minutes, turning frequently until golden brown. Remove from oven. Add lemon zest, parsley, garlic & more salt and pepper if desired. Toss well and serve.
Preheat oven to 475 degrees. Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add veal; cook until dark brown, turning occasionally, 30 minutes. Transfer pot to oven and roast uncovered for additional 30 minutes (veal will be dark brown). Remove from oven but leave oven on at 475 degrees. Heat 2 tbsp oil in large skillet over medium-high heat. Saute carrots, onion, and celery until softened, about 10-12 minutes. Add chopped rosemary, sage, and garlic; saute 2 minutes. Transfer veal to platter; pour off oil from pot. Add 3 cups of broth and sauteed vegetables to pot and bring to boil. Return veal to pot and roast uncovered, turning every 30 minutes, and adding additional broth by the cup to keep veal moistened as broth evaporates, for 1 hour and 15 minutes. Transfer veal to large plate. Set strainer over medium bowl. Pour juices and vegetables from pot into strainer; pressing on solids to extract liquid. Transfer vegetables to food processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard rest of puree). Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes, turning veal over halfway through. Cut meat off bones into 1" thick pieces. Transfer to bowl or large platter. Pour sauce over veal and garnish with parsley and rosemary sprigs.
Firstly,wash the chicken pieces thoroughly. I used chicken with bones,you can go for boneless too. Add all the mentioned under "For Marination" to a mixing bowl. Add chicken pieces. Mix well,so that all the ingredients are coated on to chicken pieces well. Keep the marinated chicken for 15 minutes. Meanwhile make Masala I. In a heavy bottom pan,add butter and add onion,tomato,cashewnuts,kasoori methi and peppercorns and fry them on medium flames till the onions are brown and pulpy. Keep this aside to cool. When cooled grind them with milk to a smooth paste. In the same pan,add the marinated chicken pieces. Do not add any oil or butter and roast them on high flames till cooked and outer skin is slightly charred. Make sure you do not burn the chicken pieces. You can do this step using oven too. When done,take all the pieces on a plate and let them cool. Now,make Masala II. In the same pan,add butter and add all ingredients mentioned under Masala II. Fry them on low flame till fragrant. Let the masala cool. When cooled,grind to a smooth paste by adding little water. Now,shred the chicken pieces. You can retain the bones in the gravy or discard them. In the same pan,add butter(here I added 2 Tablespoons). To this add cilantro chopped. Fry for a minute,then add masala I. Fry the masala for 1/2 a minute then add another tablespoon butter. Again fry this for 1/2 minute. When the oil starts separating,add the masala II. Add salt and sugar. Mix once. Add the shredded chicken. Add milk or water as per choice to make gravy. I used 1/4th cup milk. Here I added another tablespoon butter(optional). Mix once. Add kasoori methi. Mix once. Do not cook this for long. Let it cook for about a minute. Switch off the gas. Serve with Kulcha / Naan/ Roti/Rice!
n small bowl, whisk together lemon juice, oil, honey and mustard. Place 3 lettuce leaves on each plate. Arrange sliced pears on top and sprinkle with cheese and pine nuts. Drizzle dressing over top.
Boil spinach in a pot of water. Drain the water. Soak the paneer in a bowl. Add water. Let it remain that way to de-frost for about 1 hour. Put the boiled spinach in a mixer and add a little water to prepare spinach puree. Heat oil in a pot. Add ginger and onion. Stir-fry until browned. Add all the spice powders. Fold in the tomato puree. Mix well and bring to a boil. Now, lower heat and add the spinach puree. Allow it to cook for a few minutes. Drain the paneer; remove all the water. Cut the paneer into cubes. Shallow fry the cubes of paneer in oil until lightly browned on either side. Add to the pot of spinach mixture. Mix lightly and serve hot with Indian flatbreads (rotis) or naan and/or pulao.
Place candies and cider in a medium heavy saucepan over medium heat; cook 12 minutes or until candies melt, stirring frequently. Stir in half-and-half and next 4 ingredients (half-and-half through cinnamon). Reduce heat, and cook for 15 minutes, stirring occasionally. Discard the cloves and cinnamon stick. Pour into a fondue pot. Keep warm over low flame. Serve with apple wedges. It is best to cut the apples wedges as you go so that they don't brown.
Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain. Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes. Stir in cheese and bacon.
Melt the waxes on high in a microwave or in a double boiler. Remove wax from heat and stir in turpentine or mineral spirits. Apply the polish with a clean cloth and rub in small circles. Turn cloth as it becomes dirty. Allow polish to dry, then buff with clean cloth. If more than one coat is desired, wait two days between applications.
Preheat oven to 350°F. Cut up in a pan the butter and brown sugar; beat to a cream with a paddle. Add molasses and warm milk, ginger, cinnamon, mace and nutmeg; add brandy. Beat eggs till very light and thick. Flour and cream of tartar should be sifted, then stirred alternately with the beaten eggs into the batter. Mix in the juice and the grated rind of the orange. Dissolve soda in a little warm water, and stir in . Beat until very light. Raisins are a good addition. Bake in a loaf, sheet or patty pans for about 30 minutes.
Cook pasta according to directions on package. Be sure to just cook to al dente stage. Drain and return to pot. Place pot on burner but turn off burner. Stir in oil. Stir in remaining ingredients and mix well. **I have also added broccoli to pasta water while cooking pasta and this is very good too.
Melt butter over low heat in the oven in a baking dish. Add butter, Worcestershire, sherry, garlic, lemon juice, dill and mix together in dish. Arrange shrimp in a single layer in the sauce. Broil for 5 minutes. Remove and let stand 15 minutes. Broil on high 3 minutes more.
Cook bacon on until crisp, crumble. Reserve 1 T bacon grease. Mix corn flake crumbs with reserved bacon grease. Beat eggs in bowl and add remaining ingredients and bacon. Pour into pie plate and top with corn flake crumb mixture. Cover and refridgerate 2 hours - overnight. Bake uncoverd at 325 for 50 minutes.
Combine firs 4 ingredients,stir well. Combine dry ingredients,stir into fruit mixture. Add eggs and vanilla,mix well. Spoon batter into a greased and wax paper lined 8 1/2x4 1/2x3 inc loafpan. Bake at 300 for 1 hour and 45 minutes. Cool in pan 10 minutes.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onions, mushrooms, and garlic and saute 1-2 minutes, or until starting to release juices. Add salt, pepper, thyme, and balsamic vinegar and stir-fry until onions are just turning brown, about 10 minutes. Remove from pan and set aside. In same skillet, heat remaining 2 tablespoons olive oil. Add beef strips and stir-fry until browned, about 4-5 minutes. Add mushroom mixture back to skillet and cook until heated through. Add enough flour to thicken juices. Remove from heat and set aside. Meanwhile, heat oven to 400* F. Spread pizza dough out into a 12 inch circle in a greased pizza pan. Bake at 400* F for about 10 minutes, or until just turning pale golden. Spread sauce over crust. Top with about 1 cup of the mozzarella cheese (use more if desired). Place beef mixture evenly over cheese. Top with remaining mozzarella. Return to oven and bake at 400* F for another 10-12 minutes, or until cheese is melted with golden brown spots.
In a large sauce pot, combine teh broth and sauce. Bring it to a boil. Dice the carrots, celery, and potato. Combine for approximately four to six cups of vegetables. Slice the leek into 1/2 inch circles and then cut them circles in half. Saute two cloves worth of minced garlic and butter in a large frying pan. Add the carrots, celery, and potato to the frying pan. Saute until they are almost soft. Pour all the vegetables into the broth and cook for approximately 25 to 30 minutes on medium/low. Add white pepper to your preference. Add the sliced cabbage and spinach leaves. Cook for another 15 minutes. Drain the beans and add to the soup. Cook for 10 more minutes. Spinkle parmesan cheese on top and serve.
Drain the tuna and mash well with the mayo until it is really soft. Toast the bread on one side. Turn the bread over and on the untoasted side spread the tuna. Place drops of the Branston on top of the tuna and cover with the cheese. Place under a grill until the cheese has melted. Mind that you don't burn your mouth on the hot pickle.
Preheat oven to 350 degrees F. Place meat in a 6 quart Dutch oven. Surround the roast with the vegetables. In a medium bowl, stir together the soup mix, the mushroom soup, water and pepper. Pour over the roast and veggies and cook, covered for 4-5 hours until tender.
Heat olive oil over a medium-high heat. Add Broccoli Florets. Add Mushrooms. Saute until mushrooms start to get soft. Add Water and Oyster Sauce. Add Julianne carrots. Saute for 1 to 2 minutes. Move vegetables to one side of skillet and add Egg Whites into the other side and cook using the sauce created until light and fluffy. Remove eggs. Add Spinach and saute until Spinach is just cooked. Add Vegetables to bowl and place scrambled Egg Whites to top.
1. Spread tofu on to the toast. 2. Sprinkle watercress, sunflower seeds and salt and pepper on top of the crispbreads. 3. Add the other piece on top as a sandwich lid. (Optional).
Put breasts in baking dish and season with salt and pepper. Put a slice of cheese on top of each breast. Blend together remaining ingredients and pour over breasts and cheese. Cover and bake 45 minutes in a medium 350 degree oven until chicken is done. To serve, remove chicken, stir residual sauce in baking dish until smooth, and spoon over breasts. Ideal for buffets or large groups. Can substitute low-cholesterol sour cream and cheese. If canned chipotle is unavailable, dried chipotle will do. Altering amount of chipotle will alter spiciness of dish. Can add sauteed mushrooms before baking.
Preheat oven to 375 degrees F. Grease muffin tins or line with paper cups. Combine flour, baking powder and salt in a large bowl. In a separate bowl lightly beat the egg. Stir in tomato oil, sugar and milk and pour into flour mixture all at once. Mix just until flour disappears. Stir in tomatoes and olives. Pour into muffin cups and bake 25 minutes (or until muffins spring back when pressed).
Combine stock, tomato juice, and tomatoes in pot and simmer for 25 minutes. Add basil and simmer 5 minutes more. Puree the mixture in batches in a blender. Pour soup back into the pot, over low heat add the cream and butter until blended.
Rinse and drain soaked beans. Place beans in a large cooking pot and add fresh water to cover. Bring to a fast boil and cook for 10 minutes. Reduce hat and simmer until beans are nearly tender. Add all remaining ingredients. Cover and cook until all is tender, stirring occasionally.
For the sauce: In a medium sauce pan, cook over medium heat the olive oil and garlic to slightly soften; do not let it brown. Add the honey, soya sauce and black pepper. Continue to cook over medium heat and simmer sauce for 5-10 minutes, watching carefully as it simmers because it can foam up and overflow. Remove from heat and allow to cool thoroughly; set aside. The coating: Mix together the 'coating mixture'; set aside. The wash: In a seperate bowl, whisk together the slightly beaten eggs and cold water. Wash and pat dry the wing sections. Dip the wing pieces into the egg wash and then toss into the flour mixture to evenly coat. Drop the coated wings into a preheated 350 degree F deep fryer, filled with vegetable oil. Fry until golden brown, about 15-20 min depending on the size of the wing pieces. While still hot out of the oil, toss the wing pieces in a large bowl with some of the honey garlic sauce.
In a 4 quart pan boil 10 c water. Meanwhile take a melon baller (1 1/4 in),and scoop balls from potatoes. Place in a bowl of cold water. Pre-heat oven to 450. Add balls to water,reduce heat to low,cover and simmer 2 min. Drain well. Toss potatoes with oil,onion and salt and pepper. Roast for 30 min,stir and roast for 20 minutes more.
Use a small bowl.Mix slightly,No suds. I have a bowl in the kitchen and one in the basement. I change the vinegar solution every few days. The apple cider vinegar is the attractor the dish soap heavys down the wings and they drown.You will be amazed how well this works -- .
Heat ingredients together in a saucepan until boiling. Let simmer for 2 minutes, and serve. Sugar to taste.
Peel the pumpkin or squash. Remove the seeds and any fibrous bits and then cut into bite-sized pieces. In a large bowl, heat the oil and fry the onion for 3-4 minutes. Stir in the cinnamon and, if using the ground ginger, stir that in too. If you are using fresh, it will be added later. Cook for a couple more minutes and then add in the chicken. Fry until the chicken is browned slightly on all sides. Add the tomatoes and sugar. Season to taste with salt and pepper if you like, although I don't feel the dish needs any, and then add the chickpeas and pumpkin. Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender. If you are using fresh ginger, add it in about half way through this process. Once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water. Just mix the two together and stir in the stew and leave for a couple minutes to thicken. Stir in the chopped coriander just before serving.
In a large mixing bowl, cream together sugar and butter. Add egg. Add remaining ingredients and stir to form a stiff dough. If making the cookies without a mold, roll the dough into cylinders that are the diameter of your desired cookies.* Freeze for at least 20-30 minutes. Slice the chilled dough into thin (~1/4 inch) rounds and place on a cookie sheet. Cookies will spread a little bit upon baking. Bake at 350 degrees for 10-15 minutes. *Also chill dough before pressing into molds or using cookie cutters.
Cook macaroni to al-dente, then add all ingredients. Cook at 350 degrees 40 minutes.
Pour the milk and cream into to medium-sized saucepan. If using vanilla bean, scrape the seeds into the pan and then add the bean itself. Heat the milk until bubbles appear around the edge. Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla. Remove and discard the bean. Beat the egg yolks with the sugar and vanilla extract, if using, until light and foamy, about 3 minutes. Starting with a few tablespoons, very gradually stir in the hot milk. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard starts to thicken slightly. Be very careful not to let the custard come to a boil or it will curdle. Allow the custard to cool completely and refrigerate. Variation: Flavor your custard with the grated zest of 1/2 lemon or orange instead of the vanilla. Or add a TBS or so of Grand Marnier, kirsch, or Kahlua to the finish custard.
In a large skillet, cook bacon till crisp, remove and crumble. In same skillet, saute onion in bacon drippings and butter until tender. Add flour and mix well. Stir in sour cream. Mix in corn and cook over low heat until mixture begins to thicken. Stir in bacon, saving some to use as garnish. Pour into serving dish and garnish with reserved bacon; serve immediately.
Heat oven to 400°F. Cut squash in half and remove the seeds. Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes. While the squash is baking, saute onion in butter until clear and add chopped broccoli florets, mushrooms and celery. Saute about 4 minutes. Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well. Check baking squash with a fork to see if it glides through the flesh. Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes. NOTES : Baked acorn squash halves stuffed with sauteed broccoli, cheese and walnuts.
Cook pastry cups according to package directions. Remove from pan and let cool. When cooled, remove circular "tops" with a fork and save. Remove enough "top" so that 3/4 of the cup is hollow. Spoon chocolate pudding into the cup just until it's level with the rim. Place in fridge loosely covered until serving. Serve with a scoop of whipped topping on top. **This is just as good prepared with lowfat/fat free products. **For a fruit cup, mix 1 block cream cheese, with 1/2 cup whipped topping and powdered sugar to taste. Place two tablespoons mixture into cup, then top with sliced fresh fruit of your choice. Melt 1/4 cup of your favorite jam and drizzle entire cup with melted jam. **For the chef only: since you made them, you get to eat the best part -- the "tops"! Use them to scoop up the extra pudding!
Mix ground emu with taco seasoning and minced garlic. Form into 4 patties. Cook over very hot grill or in skillet over high heat 4 to 5 minutes per side. Spread buns with sour cream, if using. Add emu patties, cheese, onions, lettuce and tomatoes, if desired.