HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 325*F. Toast the peanuts in preheated oven for 10 to 12 minutes until golden brown. Cool to room temperature before finely chopping in a food processor fitted with a metal blade (about 20 seconds) or by hand with a cook's knife. Melt the 6 oz of semi sweet chocolate in the top of a double boiler, stirring with a rubber spatula until smooth. Set aside. Place 1 cup peanut butter, sugar and butter in a bowl and beat together until soft (about 2 minutes). Beat in egg and vanilla and continue to beat for 3 minutes until smooth. Add the melted chocolate and chopped peanuts. Stir in the flour and salt until thoroughly combined. Divide the dough into 2 equal portions. With both palms, roll each into 12 inch long X 1 1/2 inch in diameter cylinder on a clean, dry cutting board. Wrap each portion in plastic wrap and chill for 3 to 4 hours until very firm to the touch. Remove from the fridge and discard the plastic wrap. cut each cylinder of dough into 24 individual 1/2 inch thick slices. Divide the slices onto 4 nonstick baking sheets, evenly spacing. Place the sheets on the top and center racks of a preheated oven and bake for 16 to 18 minutes, rotating sheets from top to center halfway through baking time and also rotating them 180 degrees. Remove the cookies from the oven and cool to room temp on the cookie sheets, about 30 minutes. for the topping place the 1 1/4 cups peanut butter and the icing sugar in a mixing bowl and beat together until fluffy. Place a heaping teaspoon of creamy topping in the center of each cookie. Use a small spatula or knife to spread the topping evenly over the top of each cookie. Melt the remaining semisweet chocolate in the top of a double boiler. Using a teaspoon, drizzle thin lines of melted chocolate over the top of each cookie.
In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat. Meanwhile, whisk the remaining 1 cup milk with the sugar, cocoa and cornstarch in a bowl. Scrape the cocoa mixture into the hot milk. Cook stirring constantly, until the mixture thickens and bubbles a little at the edges. Boil gently, stirring, for 2 minutes longer. Scrape into a bowl and let cool. Cover the mixture with plastic wrap (when cool) placed directly against the surface and chill overnight. Freeze according to the instructions for your ice cream maker. Because the mixture is slightly thick to begin with, it may take less time than usual to freeze and thicken to the desired consistency.
Heat oil in large nonstick skillet over medium-high heat. Add sausage, onion and garlic; cook, breaking up sausage with wooden spoon, until browned, about 10 minutes. Stir in tomatoes, paprika and red pepper flakes; bring to boil, scraping up browned bits from bottom of skillet. Transfer sausage mixture to a 5- or 6-quart slow cooker. Stir in kale and black-eyed peas. Cover and cook until kale is tender, 3-4 hours on high or 6-8 hours on low. Stir in shrimp, roasted peppers and oregano. Cover and cook on high until shrimp are just opaque in center, about 30 minutes.
Melt butter in medium saucepan or soup pot over medium heat. Add onion and cook 5 minutes, stirring often. Add garlic, thyme, salt, and pepper. Cook 1 minute, stirring. Add broth and 1 1/2 cups water and bring to a simmer. Add potatoes to simmering broth. Cook 20 minutes or until cooked through. Stir in corn kernels and tomatoes. Cook 15 minutes. Remove from heat and stir in vinegar. Garnish servings with sour cream and tarragon.
Preheat oven to 350. Place butter in a 8" glass square pan and microwave until butter is melted; evenly distrubute melted butter on bottom of pan. In a small bowl, mix together SR flour, sugar, and milk and evenly pour over melted butter. Place peach slices evenly over batter and pour reserved peach juice over peaches. Combine cinnamon, nutmeg and brown sugar in a small bowl, and evenly sprinkle on top. Bake in 350 degree oven about 30-45 minute or until brown.
Combine first 4 ingredients and mix well. Sprinkle with green onion. keep refridgerated till ready to use.
Beat eggs lightly; Add water gradually; Beat in sugar. Dredge nuts and gumdrops with 1 tablespoon flour. Sift dry ingredients and add to egg mixture; Fold in nuts and gumdrops. Put into 9 x 13 inch pan which has been lined with oiled wax paper; Bake at 325 degrees for 30 minutes. Cool only slightly, take from pan and remove wax paper. Cut into bars; Dredge with powdered sugar.
Mix all ingredients in small bowl, stirring until sugar is completely dissolved. Serve with potstickers.
marinade chicken or tofu. In a baking dish place chicken or tofu pieces pour lemon juice on top. Add. a pinch of salt mix and leave aside for 15 minutes whisk together yogurt 1 tsbp of the garam marsala, food colouring, 1 tsp of the garlic 1 tbsp of the ginger. Add to the baking dish. mix and coat pieces. Refrigerate for 8 hours. Baking instructions. Heat oven to 350 degrees F. mix the remaining spices in a pot and cook on low heat with a bit of the butter add the remaining garlic and ginger cook for about a minute sautee. add tomato and onion cook for about 10 mins on meduim heat turn off heat. add cream and butter now pour mixture over chicken in baking dish mix until pieces are all coated. cover the dish and bake untill meat is done about 20 minutes. stir in fress cilantro and serve.
Coat chicken pieces with salt and pepper, brown in hot oil on both sides. Remove from pan. Brown onions and peppers in oil. Add crushed garlic and spices. Add chickpeas, rice, and chicken soup. Mix well and remove from stove. Spread chicken and olives on top of the vegetable-rice mixture. Cover and bake in a medium oven (180°C) for an hour and a half.
Preheat oven to 350 deg. Sift flour, salt and soda together in bowl and set aside. Cream the butter, shortening, and sugars. Mix in eggs, vanilla & almond extract with an electric mixer. Slowly add flour mix to butter mix and mix well. Mix in oatmeal. Using a wooden spoon, stir in chocolate chips. Bake on a nonstick cookie sheet for 8-10 minute or until light brown. Cool on sheet for about 2 min; remove and finish cooling on wire rack. Eat warm with plenty of milk! *Variation: To make gigantic cookies, place about 1/2 cup of dough on the mid-left of a cookie sheet and squish to make about a 4 inches diameter; repeat with mid-right of sheet. Bake 10-15 minutes; remove from pan after 2-5 min to cool on wire rack.
Heat oven to 425°F Butter 4 (3/4-cup) custard cups or souffle dishes and place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with whisk until chocolate is completely melted. Add sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour. Pour 1/2 the batter evenly into prepared cups. Spoon 1 tablespoons peanut butter into centre of batter in each cup. Cover with remaining batter. Bake 14 minutes or until sides are firm but centers are still soft. Let stand 1 minute. Carefully run small knife around edges of cakes to loosen. Invert cakes onto dessert plates. Cut in half to serve.
Heat oil in nonstick sauce pan. Add rice and saute until rice kernels are opaque. Add water, grated lemon rind, lemon juice, turmeric and salt. Cover, reduce heat and simmer 15 minutes. Stir in green onions and cilantro.
Wash the leeks and thinly slice the green part. Peel and cut the carrot into thin 5cm lengths. Cut the celery into finely sliced pieces. Coat the chicken in seasoned flour. Melt the oil and 25g of butter in a frying pan and cook the chicken gently on both sides, approx 6-8 minutes Try not to let it discolour. Remove chicken from the pan and place in a shallow ovenproof dish, then keep warm. Add remaining butter to the pan, add the prepared vegetables and cook for 3-4 minutes until they begin to soften. Pour in the cider and bring to the boil stirring all the time, remove from the heat and stir in the creme fraiche. Add the chicken and cook uncovered for approx 40 minutes until the chicken is tender. When the chicken is cooked add the Calvados and stir. Taste and adjust the seasoning, serve.
Pour pie filling into 5 qt crock pot; spread evenly. In a large bowl, combine dry cake mix with butter until it is crumbly. Sprinkle cake mix over pie filling. Sprinkle with nuts. Turn on crock pot to low and cover and cook 3-4 hours. Serve warm.
Mix sugar and shortening until light and fluffy. Add egg one at a time, mixing to incorporate well. Add mashed banana. Mix all dry ingredients together and add to wet ingredients 1/3 at a time. Add vanilla. Spoon into well-greased loaf pan 5" x 13". Bake@ 375 degrees for 45 minutes or until a tester comes out clean.
Beat cream cheese until smooth. Gradually beat in sugar. Stir in sour cream. Measure 1/4 cup of cheese mixture into bowl and set the rest aside. Stir Swiss Mocha coffee and milk into 1/4 cup cheese mixture. Drizzle 1 Tablespoon of this mixture into the crust. Fold whipped topping into reserved cream cheese and spoon into crust. Drizzle remaining mocha flavored cheese mixture over top of pie. Draw a knife through to form a pattern on top if desired. Refrigerate until set (about 2 hours).
Preheat oven to 350. Lightly grease a 3-qt casserole dish. Set aside. Cook the potatoes, yams and onion in boiling salted until tender; drain. Return the drained cooked potato mixture to the pot off of heat. Add cream cheese, goat cheese, butter, and milk. Mash well with a potato masher until fluffy. Stir in the beaten eggs, salt and pepper. Pour into the prepared casserole dish. Sprinkle with the chopped chives and bake at 350 for 35-40 minutes.
Ragu Recipe Contest Entry. Pre-heat oven to 400 degrees Fahrenheit. Butter the bottom and sides of a 9" springform pan. Also fold a piece of foil around the bottom of the pan to catch any leaks as the dish cooks in the oven. In a large pot, bring water and salt to a boil over high heat. Once water is boiling, slowly whisk in corn grits. Reduce heat to simmer and stir frequently, to keep corn grits from sticking to the pot, until mixture is very thick. Stir the butter into the cooked polenta. Set pan aside, but cover the surface of the polenta with a piece of plastic wrap to keep the polenta from forming a skin on the top. In a large skillet, break up the Italian sausage and cook until it is browned and cooked through. Add the jar of Ragu to the sausage, stir to combine and cook just until it is heated through. Remove from heat and set pan aside. Pour half of the polenta into the springform pan and spread it evenly in the pan. Slice the log of goat cheese into equally thick slices (about 20) and arrange half of the goat cheese evenly over the top of the polenta. Sprinkle 1/4 cup of the Parmesan cheese over the goat cheese and polenta. Spread the arugula evenly over top of the cheese. Pour half of the sausage and Ragu mixture over top of the arugula and spread it evenly across the whole pan. Pour remaining polenta over top of the meat sauce and spread evenly in the pan. Spoon the rest of the sausage and Ragu mixture on top of the layer of polenta and spread it into an even layer. Arrange the remaining goat cheese evenly on top of the meat sauce. Sprinkle the 1/2 cup of Parmesan cheese evenly over top of the pasticciata. Place the foil lined springform pan onto a baking sheet and slide into the oven to bake for 45 minutes. Remove from oven when cheese is golden brown and bubbly. Let the pasticciata rest for 20 minutes before removing the outer ring and serving. This will allow it to cool a bit and will stay together once the outer ring has been removed.
Combine all ingredients in a large pitcher. Refrigerate at least 24 hours before serving. Serve very cold.
Heat Little Smokies as directed on package. Mix jam and bbq sauce in saucepan, cook over medium heat until jam is mixed well, stirring occasionally. Stir in lemon juice. Remove from heat, blend in peanut butter. Stir in beef broth, return to heat, bring just to a boil. Place jam mixture and Little Smokies in slow cooker. Set on low heat, serve warm. May add more beef broth if sauce is too thick for preference.
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes. Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
Preheat oven to 350 degrees. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated. Refrigerate dough until easy to handle. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie sheet. At this point you can roll in granulated sugar if desired. Flatten to about 1/8-inch thick. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool. Makes 120 (10 dozen) cookies.
Combine spinach, soup, milk& Oxo cubes dissolved in boiling water. Heat slowly, stir occasionally for about 20 minutes until spinach has thawed. Cover and simmer 5 minutes. Serve garnished with egg slices and crumbled bacon on top.
1. Drop the garlic halves through the opening in a blender lid with the blender on; process until minced. 2. Add the mayonnaise and the rest of the ingredients; process until well-blended. 3. Cover and chill at least 1 hour.
Combine brown sugar, syrup, vinegar and salt in a large, heavy saucepan over low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly. Add milk in a thin stream, stirring constantly. Cook to firm ball stage (248°F / 120°C), or until a small amount of mixture is dropped into cold water and forms a ball that holds until pressed. Remove from heat. Pour mixture onto a buttered marble slab or similar surface. As soon as outside edges cool enough to touch, take a small portion of the candy and start stretching or pulling. Use only the tips of your (greased) fingers. Pull until taffy becomes light in color and is no longer sticky. Twist each pulled strip slightly and place on waxed paper. When all the candy is pulled, cut each piece into about 1-inch pieces. Wrap each piece in waxed paper and twist ends. Store in covered container at room temperature. Makes about 100 pieces.
In a large skillet, brown sausage, onions, and celery. Add mustard, brown sugar, tomato paste, and tomato soup - simmer about 1/2 hour. Add drained ingredients (green beans, wax beans, and butter beans). Add undrained ingredients (hot chili beans, pork and beans, and kidney beans). Bake at 350 degrees F for 1 hour or so. (Or put in crock pot and cook on low until thoroughly heated.).
Sprinkle chicken with lime juice, salt and pepper. Cover and refrigerate 30 minutes. Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet. Add tomatoes, onion, garlic, raisins, oregano, red pepper sauce and water. Heat to boiling, then reduce heat. Cover and simmer until thickened pieces of chicken are done, 30 to 40 minutes. Remove chicken mixture to warm platter with a slotted spoon. Heat pineapple and 1/4 cup of the reserved syrup to boiling. Heat rum until warm; ignite. Pour flaming rum over pineapple. Spoon flaming pineapple mixture over chicken.
Preheat oven to 350°F. Place sausages in the bottom of a Dutch oven or casserole with a cover. Place cabbage over sausage and add water. Dot cabbage with butter, cover and bake for 1 hour and 15 minutes.
Preheat oven to 350. Grease and flour 2 9 inch round cake pans. Place all ingredients in mixing bowl, and mix at low speed for about 1 minute, scraping bowl constantly. Increase mixer speed to medium and beat for 2 minutes more, or until batter is well mixed. Pour into pans and bake for 28-32 minutes, or until tests done. Cool in pans for about 10 minutes, then remove from pans and cool completely before frosting.
mash fruit together and set aside. mix eggs,oil,water, and brownie mix till blended. stir in fruit. pour into greased 13x9x2 pan and bake at 350 for 30 minutes. let cool. mix cream cheese and sugar together and spread on brownies.
Place all the ingredients, except the butter, in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic cycle; press Start; the dough will be soft and sticky. About 10 minutes into Knead 2 (set a kitchen timer), open the lid while the machine is running. Add a piece or two of the butter, allowing it to be incorporated before adding more pieces. It will take a full minute or two to add all the butter; close the lid. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Prepare salad ingredients. Whisk salad dressing ingredients together and pour over salad. Toss to coat.
Cook the chicken breasts in olive oil until they are done. When the chicken is done (I use a meat thermometer to make sure), take it out of the pan and add the flour. Keep stirring until brown (don't overcook!), then add half of the butter, garlic, walnuts and egg yolks. Continue to stir--you don't want the yolks to solidify. If your recipe turns out like mine did, you will end up with a kind of lump of walnuts. Although the original recipe did not call for chicken stock, I found I had to add some just to get it to a sauce-like consistency. Just use as much as it takes to make the sauce smooth -- more if you like a watery sauce. When it's ready, remove from the heat and add the chicken, stirring to coat.
Fill your pot with water and then add in beef brisket making sure the the water fully submerges meat completely. If a small part of the meat is showing that is fine. But you ideally want to submerge the whole thing. You can use any amount of corn beef brisket. Next add in the spice package that came with your corn beef and only 1 cup of sugar and 1 cup of vinegar. Let this boil about 2 and a half hours to 3 hours, checking back every so often to make sure the beef is still covered in water. Keep adding as much water as you need to keep the beef submerged. During the last hour, slice your cabbage up into fairly large/medium pieces and add in your cabbage before potatoes because you want your cabbage to be soft. Chop potatoes into cubes and add in those as well. Cook your potatoes and cabbage to your desired softness. Voila' you're done! Please be sure to use a very big, big pot. This may boil over because you are combining all these large ingredients. A regular big pot to make beef stew will be too small. Serving size depends on how much you will eat of it and how big your meat is. I go back for 3rds sometimes so it's hard to say. Enjoy!
Put all the ingredients in the bread machine according to manufacturer's input order. Bake on basic bread cycle.
mix all the ingredients in a large bowl and then transfer to a 8 by 12 baking dish. Bake at 350 for 40-45 minutes. If desired, broil for 5 minutes to make the top layer crispy.
Mix together all ingredients in a nonreactive bowl. Marinate for 48 hours at room temperature, or longer in the refrigerator. Apply to your favorite sandwich, burger or meal.
Saute onions and garlic in olive oil until translucent, about 5 minutes. Add bacon, mushrooms and cook for 10 minutes or until bacon is done, stirring occasionally. Add soup, sour cream and pepper and stir until creamy. Simmer on low for 10 minutes, stirring frequently. Serve over your favorite pasta.
Bring sugar and wine to a boil in a medium saucepan over medium-high heat. Add remaining ingredients, and return to a boil, stirring constantly. Reduce heat, and simmer, partially covered, 10 to 15 minutes or until cranberry skins pop. Remove and discard cinnamon stick. Cool slightly; serve warm, or chill 2 hours, if desired.
Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil. In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels. Toss with salted peanuts, if using. In a small bowl, whisk together the baking soda and cayenne pepper. Have the two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up). Immediately pour the caramel mixture over the popcorn and don't fuss if it doesn't all come out of the pot - you'll have plenty. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated. Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to two weeks or two minutes.
Cake: Preheat oven to 350°F. Mix ingredients, blend well. Pour into ungreased 9x13 cake pan. Bake 35-40 minutes or until done. Cool well before icing. Icing: Take the 2 packages of pudding and 2 cups milk. Cook over medium heat till thick. Cool pudding by placing the pan in cold water. Cool thoroughly. Add remaining ingredients to cool pudding. Beat till well blended, spread on cool cake.