HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. In a mixing bowl, cream butter and sugars. Add milk, egg, and orange juice; mix well. Combine the flour, baking powder, salt, and soda; add to the creamed mixture and mix well. Stir in cranberries and nuts with spoon. Drop onto cookie sheet and bake at 350 degrees for 13-15 minutes. Cool. For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes, transfer to a small mixing bowl. Add sugar and vanilla. Beat in water one tablespoon at a time until you get a frosting density that can easily go onto cookies. Frost the drop cookies.
In an 8-quart pot, combine apples, apple juice, lemon juice, and butter. Over medium heat, bring the apple mixture to a boil; decrease heat and simmer, covered, until the apples are tender, about 8-10 minutes. Remove the cover; add in sugar, 1 cup at a time, stirring gently between each addition. Heat, stirring occasionally, until the sugar is completely dissolved. Increase heat to medium-high and bring mixture to a full rolling boil, stirring constantly. Stir in all the pectin; return to a full boil, stirring constantly. Boil, stirring constantly, 1minute. Remove pan from heat; skim off any foam. Gently stir in the nutmeg and cinnamon until combined. To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars. Gently stir the preserves to distribute the fruit. Ladle the preserves into hot sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover hot lids and apply screw rings. Process half-pint jars in a 200° F water bath for 10 minutes; pint jars for 15 minutes.
Preheat oven to 350 degrees. Sift together flour,soda, and cream of tartar, set aside. In a large bowl, cream together both sugars,shortening, and margarine mixing well. Add egg and extract,mix well. Then add flour to creamed mixture a little at a time until well blended. Stir in almonds. Take 1 Tablespoon of cookie dough and shape into balls, placing on cookie sheets. Flatten each slightly with the bottom of a sugar coated glass. Bake for 10 to 12 minutes, or until just lightly browned, ( Don't let the cookies burn ).
Boil meat in water using a stainless steel or enameled kettle. Skim froth as it rises; then simmer for 1 hour, Transfer meat with a slotted spoon to a cutting board and trim away bones and fat. Skim fat off broth. Cube meat into small pieces then add back to broth. Add remaining ingredients and simmer for 30 to 60 minutes.
Preheat broiler. Whisk 1st 4 ingredients in lrg bowl to blend. Melt 1 tbsp butter in 10-in flame-proof non-stick omelette pan over med-high heat. Pour 1/2 of egg mixture into pan & cook till almost set, tilting pan & lifting egg mixture w/rubber spatula to allow uncooked portion to run underneath (about 1-2 min). Spoon 1/2 of crab over rt half of omelet. Sprinkle 1/2 of green onions & 1/2 of cheese over crab. Season w/salt & pepper. Place pan under broiler til cheese begins to melt & egg is almost cooked (about 15-20 seconds). Fold lt side of omelet over filling. Slide omelet onto plate & keep warm. Wipe pan w/paper towel & repeat Steps 3-6 w/rest of ingredients, forming 2 omelets. Serve omelets immediately.
Mix eggs, vegetables, meat and soy. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side. Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan. Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar. In a bowl, blend cornstarch and water. Add to sauce and cook, stirring, until sauce bubbles and thickens. Serve with hot Egg Foo Yung.
Wash tender yellow squash; remove stem and blossom ends. Cut into 1/2-inch rounds. Place squash, butter, onions and salt into heavy skillet. Add water. Cover and cook on medium low heat until water is absorbed and squash is tender. Lightly mash with a fork. Add sugar and cream. Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.
Mix the ranch dressing, garlic powder and lemon juice in the bottom of a pasta bowl, and set aside. Cook the pasta according to package direction, and drain. Add to the pasta bowl and toss lightly. Fry the bacon until crisp, remove and crumple. Drain all the fat except about one tablespoon. Saute the onions in the remaining bacon dripping until transparent, then add the cooked chicken and cook until warm. Add the chicken, onion, bacon, and diced tomatoes to the pasta and toss again. Season with pepper to taste.
In a large deep bowl, combiner the reserved pineapple juice, soy sauce, and the next 6 ingredients; add the ribs. Cover and marinate overnight in the refrigerator. Grease the slow cooker with oil and add the ribs and marinade. If you have a round cooker, stack the ribs, alternating them with the reserved pineapple chunks. If you have an oval cooker, put the ribs in the crock and scatter the pineapple around the ribs. Cover and cook on LOW for 8-9 hours or until tender and the meat starts to separate from the bone. Serve immediately.
1. Beat butter until cream. 2. Add powdered sugar a cup at a time. Beat and scrape down bowl after each addition. Add pinch of salt. Beat until incorporated. 3. Add vanilla extract and lemon juice. Beat until incorporated. 4. Add milk and beat until nice and fluffy. Add more to thin out to desired consistency.
Heat the oil in large 14 inch skillet. Brown onion and garlic slightly. Add chicken and pork chop cubes and brown on all sides. Add paprika, turmeric, and salt. Mix well. Add tomatoes and cook for 10 minutes. Cover ingredients with chicken broth and simmer for 20 minutes. Add crab meat then rice. Five minutes later add shrimp and lima beans. Cook for 15-20 minutes or until rice is almost done. Drain off most of excess water. Remove pan from fire and let stand 15 minutes, uncovered.
Gather all ingredients together before commencing to cook. Cover tamarind pulp with 2/3 cup hot water, and crush and break up pulp with a fork. Let stand for 20 minutes, then pour mixture through a strainer and press to extract the liquid. Reserve 4 tablespoons of tamarind liquid for the sauce. Place rice vermicelli inside a large paper or plastic bag, and break into pieces. Heat peanut oil until very hot (between 375 deg F and 400 deg F). Fry noodles in small batches until they puff up and turn light to golden brown - each batch will only take a few seconds (allow oil to get hot again between batches). Remove at once with a slotted spoon, or wire strainer, and drain immediately on paper towels. Next, deep fry the diced tofu until golden brown, drain and keep warm in a low oven. Lastly, drizzle the egg into the oil in a circular fashion, and cook for around 30 seconds until golden brown and crisp on both sides. Remove egg from oil, break or slice into pieces, and keep warm in a low oven with the tofu. Combine the sauce ingredients, including the reserved tamarind liquid, in a saucepan, and bring to boil, stirring constantly. Allow to simmer a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside. Pour oil from wok, reserving one tablespoon, and stir-fry the garlic, green onion, and one of the chilies until they start to color, about one minute. Add the meat and/or shrimp and stir-fry until just cooked, about one minute. Add the prepared sauce to the wok and toss all ingredients together until steaming hot. Mound the crisp fried noodles on a serving platter and spoon the sauce over. Scatter with bean sprouts, cilantro, the remaining sliced chilli, the deep-fried tofu, and the chopped egg. Serve immediately, as the noodles will soften after about 10 minutes.
Pre-heat oven to 350 degrees. Melt butter in 9" pie pan while oven is pre-heating. Mix together crushed Cinnamon Crisp graham crackers, chopped pecans and brown sugar. Add to melted butter in pie pan and mix well. Gently push up sides and on to bottom of pan. Bake for 15 minutes. Remove from oven and cool slightly. In a large bowl combine cream cheese, 1/2 cup sugar, the eggs, 2 teaspoons vanilla and lemon peel. Mix with electric mixer until well blended and then mix another couple of minutes longer. This seems to fluff it up a bit. Pour into graham cracker crust and bake for about 30 minutes until it looks set and is firm to the touch. Do not overbake as it will crack on top. While the cheesecake is baking mix together sour cream, 2 tablespoons sugar and 2 teaspoons vanilla until well blended and sugar has disolved. Remove cheesecake from oven and pread sour cream mixture over cheesecake. Refrigerate for at least four hours.
In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste, and cook the rice, covered, over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender. In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, add the tomatoes and the kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale is tender. Fluff the rice with a fork and in a bowl combine well the rice, the kale mixture, and salt and pepper to taste.
Preheat oven to 375. Spray 9x13 pan with cooking spray and lay wings in pan. Mix all other ingredients in a bowl and pour over wings. Turn wings to coat with sauce. Bake at 375 for one hour and turn wings after 30 minutes, then raise oven temp to 450 and bake about 10 minutes (more or less depending on how crisp you like your wings -- just keep an eye on them).
Put the sun dried tomatoes in a small bowl and cover with boiling water. Let stand until soft, about 10 minutes. Drain, pat dry and finely chop the tomatoes. In a medium bowl, combine the cream cheese and sour cream. Add the chopped olives, chopped onion and chopped tomatoes. Season to taste. Refrigerate until 1 hour before you are ready to use it. Let stand 1 hour at room temperature before using.
Place artichoke bottoms, lemon juice and olive oil in a blender or a food processor and puree. Add Parmesan cheese, oregano and walnuts and pulse 5 or 6 times. Remove from blender and stir in ricotta cheese. Add pepper to taste. Serve with peppered crackers.
Combine sour cream, dill, buttermilk, 1/8 teaspoons salt, and 1/4 teaspoons pepper in a bowl; set aside. Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoons pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoons salt. Dredge pork in breadcrumb mixture. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoons oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoons oil and remaining 2 pork chops. Serve with sauce.
Combine tuna, onion, cilantro and soy sauce in medium bowl. Heat oil in small saucepan over medium heat for 1 minute. Remove from heat, stir in garlic and ginger. Pour over tuna mixture, tossign to coat. Cover and chill 2 hours. Stir mango gently into tuna mixture. Toss with sesame seeds.
In a 4 quart pot, saute the mushrooms in soy butter till they get soft. Add the garlic, continue to stir occassionally. Saute on low heat for 10 minutes. In a blender, puree the cashews with the water. The smoother the better. Pour pureed cashews into the pot with the mushrooms. Add the chili powder, nutmeg, salt and Italian Seasonings. Stir frequently until it begins to thicken. *you may add corn starch to help thicken the soup, depending on how thick you want it. Season to taste, add more flavor by adding more nutmeg and chili powder and garlic powder. Serve.
Rinse fish; pat dry. Cut into 6 serving-sized pieces if necessary. Place fish in shallow dish. For marinade, combine salad dressing, lemon juice and honey in small bowl. Pour over fish. Marinate at room temperature for 30 minutes or in rrefrigerator for 1 to 2 hours. Drain fish reserving marinade. Place fish in well greased grill basket. Tuck under any thin edges. Grill fish on rack of uncovered grill directly over medium coals 8 to 12 minutes or until fish flakes easily when tested with fork, turning once and brushing with occasionally with marinade during the first half of cooking. Or broil on greased unheated rack of broiler pan, tucking under any thin edges, 4 inches from heat 8 to 12 minutes, turning once and brushing occasionally with marinade for the first half of cooking. Discard ant remaining marinade.
Slice the rolls, but not all the way through. Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified. Remove some of the bread from the center of each half of roll.(if desired) Drizzle a little of the olive oil mixture on the bread. Place first the meats, then the cheese in layers. Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired.
Cook ground beef and onion in large skillet until beef is browned and the onion is tender. Drain fat and discard. Add chili powder, salt and garlic salt to meat mixture. Stir in undrained tomatoes, beans, uncooked rice and water. Cover and simmer, stirring occasionally for 20 minutes. Top with cheese and cover long enough to melt cheese.
In a medium bowl place cut fruit, blueberries, lemon juice and 1 tbsp sugar. Mix well and macerate for about 10 to 15 minutes. This will allow the fruit to be infused with lemon juice and sugar. Meanwhile, in a small bowl stir 2 cups of lowfat yogurt and poppy seeds. In clear glasses (wine glasses make an excellent choice) layer the ingredients starting with the fruit mixture, then the yogurt. Repeat until full. Garnish with a sprig of mint.
Cook and drain noodles. Dip chicken cubes into 1/2 cup of the evaporated milk. Coat with bread crumbs; set aside. In a large bowl, stir together the soup, onions, 1/2 cup milk and the remaining evaporated milk. Add cooked noodles to soup mixture; mix well. Pour noodles into baking dish. Top with chicken nuggets. Drizzle with melted margarine (add more if needed). Bake at 425 degrees for 25 to 30 minutes.
Melt butter and cream cheese. Stir in thawed corn. Salt and pepper to taste. Cook, stirring occasionally, until the sauce has thickened. Note: If corn is cold the sauce ingredients will lump up when it's added. It will melt out smooth again!
Preheat the oven to 325. Butter two 8-inch-by-2-inch round cake pans. Line with parchment and butter the parchment. In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whist in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 1/2 cups granulated sugar, 2 teaspoons vanilla and 1/2 teaspoons salt. Whisk in 1 egg at a time, beating well after each addition. In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in the lower third of the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely. While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool. In a saucepan, combine 3/4 cup cream, the remaining 3/4 cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 teaspoons vanilla and 3 packed cups coconut. When cool, fold in the 1 1/2 cups almonds. Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and refrigerate for at least 4 hours to firm up. Whip the remaining 2 1/4 cups cream with the confectioners' sugar until stiff. Spread over the cake. Sprinkle the top and or sides with the remaining almonds.
While preparing the dipping process for the tomatoes, heat the oil in large pot until the oil reaches 350 degrees F. You will need a slotted spoon to drop the tomatoes into the hot oil. Core and cut the ends off green tomatoes. Cut tomatoes 1/2" thick and set aside in medium bowl. In small bowl, set aside 1 1/2 cups all-purpose flour. In medium bowl, mix milk and eggs to create an egg wash. In large bowl, combine remaining flour, cornmeal and salt. Add celery salt, cayenne, pepper, onion powder, and paprika. This is the cornmeal breading mixture for the tomatoes. Line a sheet pan with paper towels to place the breaded tomatoes on after final dredging. Begin the dipping process by dredging the tomatoes in the all-purpose flour, then the egg wash, and finally through the cornmeal breading mixture. Repeat this process until all the tomatoes are breaded. Once the oil has reached 350* F., begin frying until golden brown. The tomatoes will float to the top when finished cooking. Drain on paper towels. Garnish with cashew relish and finish with a dollop of goat cheese. Cashew Relish: Clean and pick cilantro leaves off stems. Cut stems off jalapenos and roughly chop(leaving out seeds for a milder relish). Combine cashews, chopped jalapenos and cilantro in food processor and pulse until combined. Do not puree, it should be a coarse mix. Pour mixture into bowl, and add honey and vinegar and mix thoroughly. Enjoy!
Preheat broiler to high. Arrange bell peppers in a single layer on a foil-lined jelly-roll pan; lightly coat peppers with cooking spray. Broil peppers 4 minutes on each side or until blackened. Cool slightly; discard stems. Cut peppers into strips. Combine chipotle, paprika, and salt; rub spice mixture evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let steak stand 10 minutes; thinly slice steak across the grain. Combine mayonnaise and next 4 ingredients; stir well. Working with 1 tortilla at a time, heat tortillas over medium-high heat, directly on the eye of a burner, for about 15 seconds on each side or until lightly charred. Place 2 tortillas on each of 4 plates. Divide steak evenly among tortillas; top each taco with 1/4 cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese, and 1 1/2 teaspoons mayonnaise mixture.
Heat oven to 350°; Beat eggs, sugar, oil and vanilla together until smooth; stir in flour, baking powder, baking soda, cinnamon, salt, ground cloves, ginger, nutmeg and allspice until just combined; stir in zucchini and pecans. Spoon into two greased 8x4-inch loaf pans, filling 3/4 full; bake until golden and a cake tester tests clean, about 1 hour.
Combine all ingredients in a heavy pan. Cook over low heat, stirring frequently, until cheese melts and is thick. To serve, spoon it over cooked fish fillets.
For the base combine bread crumbs and sugar with margarine and blend with a fork until well combined and resembles fine bread crumbs in it's original state. A next way you can go about making base is to add bread crumbs and sugar to the blender then melt butter and pour in; blend for 1 min or until well combined and resembles fine bread crumbs in it's original state. Grease 9-inch. round/square tin and add base press to the bottom and sides evenly. At speed 2 on a electrical mixer, cream shortening and sugar together, then combine salt and milk powder and continue to cream. Add cheese and flour to cream mixture and continue to cream. Add eggs in 3 stages, then water after and blend well. Add vanilla and lime juice to flavor the mixture. Pour in prepared tin and bake in a 350°F oven for 1 hour or until when tested with a skewer comes out clean.
SYRUP: Put the sugar, water and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick. Set aside to cool. PASTRY: Heat the margarine in a saucepan, add the water and salt and bring to the boil. Reduce heat and add the flour at once. Stir the mixture constantly with a wooden spoon and continue until mixture leaves the sides of the pan and forms a ball. This should take 6 minutes, then remove pan from heat and set aside to cool. When cool, add the eggs and knead for approximately 10 minutes. Using a pastry bag with a large nozzle or a serrated spoon, put 7-8 pastries in a pan containing the heated olive oil. Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden. Remove fried pastry with a perforated spoon, draining away the oil, then put into the syrup. Strain off the syrup, place tulumba on serving plate and serve when cool.
in saucepan, heat oil over medium heat. Cook onions and garlic until softened. Add tomatoes, stock, tomato paste and pepper. Bring to a boil. Reduce heat and simmer for 15 minutes or until slightly thickened. Using immersion blender or food processor, puree (optional).
Preheat oven to 300 degrees; bake almond slivers on an ungreased cookie sheet for 5-7 minutes or until browned. Meanwhile, in a saucepan, boil water and cook fettuccine according to package directions; drain and keep warm in a covered 2 quart casserole dish. Melt butter in a large skillet over medium to high heat, stirring constantly. Butter will begin to be frothy like and bubble, then brown. Add the chicken, garlic and toasted almonds; cook about 5 minutes or until chicken is done. Stir in the parsley, wine, lemon juice and salt. Add chicken and sauce to noodles, toss to coat. Sprinkle with fresh grated parmesan and serve.
In a large bowl, stir together the flour, sugar and salt with a fork. Cut in the shortening with a fork until crumbly. In a small bowl, beat together the water, vinegar and egg; add to the flour mixture. Stir until all ingredients are moistened. Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling. Wrap each patty in plastic or waxed paper and chill at least 1/2 hour. When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth. Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan. Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely. Press with fingers to remove air pockets. Fill the crust. Place the other crust on top; flute edges with a fork and place decorative slits in top of crust to allow steam to escape. Bake as directed in the pie recipe you are following. Bake pie on the LOWEST rack in oven to prevent bottom crust becoming soggy. FOR A PRE-BAKED UNFILLED PIE SHELL: Prick the bottom and sides of a pastry lined pie pan with a fork. Bake on the CENTER rack in a preheated 450 degree Fahrenheit oven 12 to 15 minutes, or until golden brown (a metal pan will take longer than glass). Cool on a wire rack (the shell will shrink and edges pull away from pan). Fill as desired.
Beat everything together for 2 minutes if using a mixer. Pour into a greased and floured bundt pan. Bake for 1 hour at 325.
Put the ice in a shaker. Add the vodka, cranberry juice, and lime juice. Shake. Place the powdered ginger in a chilled martini glass.*. Add the vodka-cranberry mixture and top with the tonic. Place 1 cranberry, some candied ginger, and another cranberry on a toothpick or cocktail skewer. Place in the martini glass. *Use a light hand when sprinkling the powdered ginger into the glass, or it will overpower the drink.
Add salt and pepper to flour. Dredge beef in flour mixture. Place meat in crock pot. Cover with shallots and mushrooms. Mix beef broth, tomato paste, Worcestershire sauce and red wine; pour over meat and vegetables. Cook on low setting for 8 hours. Mix 3 Tablespoons flour into 1/3 cup water, making a smooth paste. Add to crock pot and cook another 45 minutes. Serve over hot buttered noodles.