HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy and light. In smaller bowl, combine flour, baking soda, baking powder, and salt; Slowly add flour mixture to the butter mixture and beat at low speed until well incorporated. Divide the dough into 2 equal portions making 2 rolls. Take 1 roll and place in a small bowl. Add the red food coloring and mix well with a large spoon. If the color isn't red enough, add more red food coloring. Add the crushed peppermint candy to this red dough. Mix well with the large spoon and form into a log. Now, wrap each log with Saran wrap and chill for 45 minutes or until firm. At this point instead of chilling dough, if you plan on baking these later, you may freeze the dough for up to 6 weeks. Creating the pinwheels: Lightly flour your rolling surface. Take the plain dough and roll into a 12 x 8-inch rectangle. Place a large piece of wax paper and and roll the red dough into a 12 x 8-inch rectangle by placing another piece of wax paper or Seran Wrap on top of the red dough so the rolling pin doesn't touch and stick to the dough. Now, lift the wax paper or Seran Wrap off the red dough. Invert the plain dough on top of the red dough. Cut dough in half so you have 2 (12 x 4-inch) rectangles. Roll up each rectangle in jelly-roll fashion and as you do so, remove the wax paper or Seran Wrap that is on the bottom of the red dough. Start at the long side. Wrap each log in Seran Wrap. Chill about an hour. Preheat oven to 350 degrees. If using dark pan, preheat oven to 325 degrees. Remove dough from refrigerator and unwrap. Cut dough into 1/4 inch slices. Bake for 6-7 minutes or until set; cool slightly on pans, then remove to racks to cool completely. Note: 6 minutes will give you a chewier cookie.
Preheat oven to 500 degrees. Line a baking sheet with foil and place pan in the oven. Cut potatoes into 1/4 inch thick wedges. In a large bowl, toss the potatoes with the garlic cloves, olive oil, plenty of salt and thyme. Remove the pan from the oven and quickly spread the fries on an even layer. Return to the oven and drop temperature to 450 degrees. Roast for about 35 minutes. 5 minutes before they're done, loosen the potatoes from the foil with a spatula and return to oven to finish cooking. Discard thyme stems before serving.
Preheat the oven to 425. You can use the piecrust pan provided, or place one crust in a 9-inh pie pan for better presentation. Leave the other piecrust out to thaw. Lightly beat 1 egg; brush half the egg over bottom of crust and set the rest aside to use later on the top of the crust. In a large bowl, combine remaining eggs, ricotta, Asiago, and Parmesan cheese and basix; mix until well blended. Stir in spinach, bread crumbs and tomatoes. Scrape mixture into prepared piecrust; smooth top to make and even layer. Place second piecrust over filling. Brush remaining egg over the top. Flute edge and seal. Bake pie 15 minutes. Reduce oven temperature to 375; bake 20 minutes longer, or until golden brown. Cool on a wire rack at least 30 minutes before serving.
Rinse and drain lentils. Finely chop ginger, onion and garlic clove. Heat oil in a pot and saute chopped ginger, onion and garlic until softened. Add turmeric, hot chicken stock, crushed tomatoes and the lentils; bring to boil and allow to simmer for 20 minutes. Puree the soup in a blender until smooth and return to the pot (or use a hand-held blender). Add coconut milk and heat gently.
First stir fry tofu cubes and keep aside. heat oil in a pan sauteed cumin, fenugreek, and onion seeds add chopped onion and fry till it turns golden brown. add green chilly,Bell pepper and tofu stir frequently to stop sticking. add ginger garlic paste say suce lemon juice and termeric powder. add salt and fry in low heat. decorate with Cilantro and chopped tomato. serve hot with your favorite dish.
Blend tuna, jalapenos, green onion and celery in food processor or blender. Do not puree. Blend in mayonnaise and salt & pepper to taste. Blend to desired consistency. Sprinkle with cilantro.
Preheat oven to 350 degrees F. Coat an 8-inch springform pan with cooking spray, line the bottom with parchment, then spray the parchment. In a medium bowl, stir to combine cookie crumbs and butter. Press into prepared springform pan in an even layer and bake for 8-10 minutes. Let cool. Adjust oven temperature to 325 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and 1 cup sugar until well combined. Beat in the eggs, one at a time, then add the vanilla extract. Divide the batter evenly into 3 bowls. Add the melted semi sweet chocolate and cocoa powder into one bowl, combining well, and pour into the prepared springform pan. Smooth to make even. Add the melted white chocolate into the second bowl, combining well, then pour over the chocolate layer. Smooth to make even. Add chopped strawberries and 1 drop red food coloring into the last bowl, combining well, and top the white layer, smoothing to make even. Bake the cheesecake until nearly set, about 55-60 minutes. Turn off oven and let cheesecake sit for an hour, then cool to room temperature. Refrigerate for an additional 4 hours and up to overnight before slicing. To decorate, place 1 cup Cool Whip in a piping bag fitted with a large star tip. Top the cheesecake with remaining 2 cups Cool Whip, swirling to decorate. Pipe stars around the edge of the cake and top each with a cherry. Top center of cake with sprinkles. Sprinkles: https://www.amazon.com/dp/B077ZCW9P7/.
This recipe will make about six, 1 Cup batches. Each batch will serve about 4 to 6 people. Toast the bread and tortilla in oil in a pan. Then the 2nd tortilla over flame of gas stove till black. Sautee the onion and garlic and then blend them with the bread, and tortillas in a blender. If you choose to use the seeds add them now also. You can use more or less depending on how much heat you want. but the sauce is a medium to mild in heat usually. Add the toasted nuts, seeds, raisins, and chiles to the blender and blend. Add just a touch of water if needed to blend it all, it will be a thick paste. Add salt to taste and cook in a large pan with the chocolate for 5 minutes. Store in 1 Celsius quantities in freezer till ready to use. To use just put mole paste in blender with some chicken broth and blend till a smooth sauce is obtained. Then put it into a pan and cook till nice and warm. You then can take some shredded chicken, dip a prepared corn tortilla into the sauce and then put chicken in and roll up enchilada style. Take extra sauce and pour over top (reserve some to serve at the table for more sauce), dot sour cream and thinly sliced onion over top and bake till hot and bubbly. Serve with your favorite Mexican dishes.
Place all ingredients in blender container; cover. Blend on high speed until ice is crushed. Pour evenly into 2 glasses.
Mix together sour cream, 1 can of cream of chicken soup, 1 hidden valley ranch dry seasoning packet, 2 teaspoons of garlic, and 1/4 cup of cooked bacon bits in crockpot. Add four chicken breasts. Cook on high for 3-4 hours. Shred chicken after cooked & serve over egg noodles.
Soak Garbanzo Beans in cool water overnight. Soak 3 dates overnight in a large cup of water in the refrigerator. Rinse beans & discard water. Place 6 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 1 hour, making sure they are always covered with water. Rinse beans under cold water until cool. Spread on a baking sheet and remove skins (makes for creamier ice cream). Process the re-hydrated dates in a blender with a little of the soaking liquid until they are of a good consistency. Add the vanilla and almond milk to blender and puree. Add the remaining ingredients and mix until creamy (you can add a little more vanilla almond milk if necessary). Chill in the refrigerator for about 3 hours and then transfer to your ice cream maker. This will speed up the process.
Preheat the oven to 220 degrees celcius. Cut the potatoes into thick chips. Plunge into a pan contaning the boiling stock and cook for 5 minutes, until just tender. Drain in a colander. Allow to cool slightly. Put the oil in a plastic food boc and CAREFULLY toss the chips in the oil. Transfer the chips to a lightly greased baking tray and bake for 10-15 minutes, turning them once or twice, until golden and crisp. Sprinkle with paprika or salt to serve.
Separate fat from the ham meat. Set meat aside. In a heavy large soup pot, fry the ham fat. When crisp, discard the solids. Fry the chopped onion in the fat. Add the reserved lean ham meat pieces and saute until meat is heated through and slightly browned. Add the water, dried split peas, carrots, and celery (center portion with leaves, chopped fine). Cover pot and bring to a boil. Reduce heat to low and cook slowly, about 1 1/2 hours until peas are mushy. (Do not puree.). Serve with good, crusty bread and enjoy!
Heat the butter or oil in a large saucepan. Add the onions and garlic and cook until tender and fragrant, about 4 minutes. Add celery and peppers. Cook for about 3 more minutes. Be careful not to let it brown. Stir in the flour and cook 3 minutes longer. Add the milk and let it come to a boil. Season it with the salt and pepper and Tabasco sauce. Add the chili sauce. Taste and adjust the seasonings. Place rice in bottom of a buttered 9 x 13 inch baking dish. Arrange the fish fillets on top of the rice in a single layer. Place sliced tomatoes evenly over the fish and then pour the sauce over the top. Bake at 400°F for 2o minutes or until the fish is just cooked.
Preheat oven 350 degrees. Combine flour and baking soda. In a large bowl beat brown sugar, apple sauce, pudding mix, vanilla extract, and almond extract. Mix until well blended. Add egg whites and mix well. Beat in the flour mixture. Stir in chocolate chips. Drop by rounded teaspoonful and bake 12-14 minutes.
If you cannot find turnips use kholrabi or other similar firm vegetable, even cabbage in chunks! You can also simply omit it. We use what we have not necessarily what we need here in Morocco. Just do not use rutabegas/swede! Most of we Moroccan home cooks use the 1 teaspoons of good turmeric instead of the saffron but you must use one or the other as this is mainly for color. Peel and cut the vegetables into little pieces(except for tomatoes), put them inside a stew pot ,add the meat cut in little pieces plus the vegetables with parsley,crushed onion (grated or very finely minced),oil salt, pepper and saffron. Add 2 ltres of water, put the pot on until boiling. Fold the parsley into a bundle/packet and tie with a stem or kitchen string. Remove the tomato cores, wash them and plunge them for 30 seconds into boiling water before peeling them, crush the pulp with a fork in a bowl or on a plate, put the tomatoes in the pot and mix. Cover and leave it cook on a medium fire for 60 minutes. 10 minutes before serving, throw vermecilli in rain (scatter) , cover 3/4 and leave it to cook. Serve as soon as it is cooked. Pasta is done. Please do not cook your Moroccan dishes with pasta al dente; al just isn't to be found. We think that he left for America! Also, here someone always eats the parsley bundle.
Stir everything together in a glass. Fill with soda. Garnish with a lime wedge. Serve.
Lightly grease loaf pan. Combine yeast, sugar and milk in medium bowl, cover, and let stand for 15 minutes or until foamy. Stir in egg and butter. Sift flour into large bowl, make well in centre, gradually stir in yeast mixture, mix to a soft dough. Turn dough onto a lightly floured surface and knead until smooth. Place dough into lightly oiled bowl, cover and let stand for 1 hour or until doubled in size. Punch down dough and knead for 5 minutes or until smooth. Divide dough into 4 portions. Roll 1 portion into 6" x 8" rectangle. Combine herbs and extra egg white in small bowl, spread a quarter of the herb mixture over dough. Roll dough up from long side like a Swiss Roll. Repeat with remaining dough and herb mixture. Place 2 rolls side by side in prepared pan, top with remaining rolls. Cover and let stand in warm place for about 40 minutes or until dough reaches the top of the pan. Brush loaf lightly with combined extra egg yolk and milk, sprinkle with rock salt. Bake at 375 degrees for about 50 minutes or until golden brown and loaf sounds hollow when tapped. Let stand in pan for 5 minutes before removing to cooling rack.
Add the carrots to a pan of cold water. Add all other ingredients. Bring to a boil and simmer for 8-10 minutes. I like my carrots to still have a little bite, if you like them softer you might have to increase the cooking time a little. Remove the garlic cloves and serve.
Ahead of time: infuse black tea bags into the sweet vermouth at room temperature, 6 tea bags for a 750 mL bottle, or proportionately if you are preparing less. It will take less than one day to infuse -- gently swirl the bottle occasionally to see how dark it is getting. Usual infusion time is about 6-12 hours. In a large pitcher, stir the sugar with the club soda until dissolved. Stir in the gin, grapefruit and lemon juices and sweet vermouth and refrigerate until chilled, about 1 hour. Transfer the punch to a large bowl. Gently stir in the champagne and float the grapefruit wheels on top. Serve in punch glasses over ice.
In a large pot on medium high, cook sausage, onion and bell pepper together. Once the sausage is cooked thru and crumbled, add the 1 1/2 cup chicken broth. In a glass measuring cup, add the reserved 1/2 cup chicken broth and 1/4 cup sour cream. With a wisk, mix thoroughly until the sour cream is incorperated and there are no lumps. Add this mixture to the pot and give it a stir. Add chicken bullion to pot. Add the garlic salt and pepper to taste. DO NOT over do it with garlic salt as the chicken bullion already has salt in it. Add the cabbage to the the pot and about 1 cup of water (or atleast enough to barely cover the top of the cabbage). Bring to a simmer and taste to check if more salt is needed. Cook covered on medium for about 20-25 minutes or until both cabbage and potatoes are tender. Add the cilantro at the end of cooking.
Bake cake as directed on box in 9x13 baking dish. While still hot, use end of wooden spoon to poke many holes in cake. Pour cream and caramel on top of hot cake. Chill cake until really cold. Break Skor(R) candy bars til crumbled. Cover entire cake with Cool Whip(R). Sprinkle crumbled Skor(R) candy bars over whipped cream. Cover until ready to serve. Keep refrigerated. Serve cold.
Bring a medium sized pot to a boil and add salt. Cook peas for 3 minutes. Add turnips and continue cooking another 2 minutes. Meanwhile, in medium sized pan, over medium heat, saute the shallots in oil until translucent. Add garlic and fry until fragrant. Add drained vegetables along with the sugar and stir until glazed. Adjust seasonings. Sprinkle parsley on top and serve immediately.
Wash the broccoli and cut the florets into bite sized pieces. Combine broccoli with the cheese in a large bowl. Add the green onions and toss well. In a small bowl whisk together the mayo, sugar, vinegar and cayenne. Pour over the broccoli mixture and stir well. Cover and refrigerate overnight. Just before serving stir in half the bacon and sprinkle the other half on top.
Combine all ingredients. Cover steak with marinade. Refrigerate for 4 to 24 hours. Remove steak from marinade. Sear steak on each side in hot skillet. Finish cooking to desired doneness in skillet or oven.
Preheat oven to 350 degrees F. Spread Pine nuts in a single layer on a baking sheet. Bake in the preheated oven for 5 to 10 minutes, stirring once or twice, and watching very carefully as they will burn very easily. Remove from the oven when browned and fragrant. Cut baby carrots in half cross-wise. In a saucepan over medium heat, bring water, carrots, salt, and 1 tablespoon of Earth Balance Butter. Bring to a boil, and reduce heat to low. Cover, and simmer very lightly for 10 to 15 minutes or until tender but firm. Drain and set aside. Return pan to the stove over medium heat, and melt the remaining 2 tablespoons of Earth Balance Butter. Cook shallots in the melted butter, stirring occasionally, until translucent. Add Marsala and Agave, and stir continually until it is completely dissolved. Continue simmering until sauce has thickened slightly. Once thickened, toss carrots and toasted pine nuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately. By: Chef Travis W. Holland.
preheat oven to 250. mix cherry tomatoes, onion slices, garlic cloves & scallion in a glass bowl, tossing in the extra virgin olive oil & then the balsamic vinegar. roast on a baking sheet for an hour. return roasted mix back to the glass bowl. while still warm, mix in the mozzarella, so it melts slightly. let cool about 10 minutes, then add in cucumber. enjoy!
Preheat oven to 190c. In a big pan cook the pasta as per packet with lightly salted water. Melt the butter and oil in a saucepan and to it add the bacon chopped into pieces. Cook for 2 minutes. Stir in the flour and cook 2 more minutes; remove from the heat. Gradually stir in the stock and milk, then return to the heat and cook, gently stirring all the time until the sauce thickens; season to taste. Place the now cooked pasta in a shallow oven-proof dish and scatter the tuna on top. Toss lightly; pour over the sauce. MMx together the breadcrumbs and grated cheese and scatter over the top. Add herbs either fresh or dried--less if using dried. Bake in the oven for 20 minutes or until golden brown.
Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions. Spoon grits into a greased 9-inch square baking pan; cover and chill until firm. Rub chicken breasts with the ground cumin. Melt butter in a large skillet over medium heat. Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender. Remove chicken from skillet and drain on paper towels; cover and keep warm. Invert baking pan to remove grits. Cut into 4 squares, then cut each square diagonally into 2 triangles. In same skillet, heat pan drippings to medium temperature. Add grits and saute, turning once, about 5 minutes or until lightly brown. To serve: Cut each chicken breast into slices. Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side. Spoon Spicy Southern Salsa over the grits cakes. Spicy Southern Salsa. 1 cup corn kernels, cooked and drained. 1 cup black-eyed peas, cooked and drained. 1 medium tomato, seeded and chopped. 1/2 cucumber, peeled, seeded, diced. 1/4 cup chopped green onions. 2 tablespoons minced fresh basil. 1 small jalapeno, seeded and finely minced. 1 clove garlic, minced. 1/4 teaspoon salt. 1/8 teaspoon pepper.
Preheat oven to 170 deg C (340 deg F). In a large, heavy-based frying pan heat 2 teaspoons of oil over high heat. Add onion, mushrooms and garlic and saute for 5 minutes, or until soft. Transfer to a large, ovenproof dish (with lid). Add flour to a plastic bag & season lightly. Add the meat to the flour, seal bag and shake until all the meat is coated. Heat remaining oil in frypan and cook meat, in batches, until well browned. Transfer to dish with onion mixture. To the frying pan add tomato, wine, stock and capsicum and gently bring to a boil. Scape up any bits of meat stuck to bottom of pan. Now add this to the casserole dish. Gently combine mixture in casserole dish then cover and transfer to oven for between 1.5 hours (kangaroo) - 2 hours (beef). Remove lid and cook for a further 30 minutes, or until meat is tender. To serve add herbs and seasoning to taste.
Brown ground beef and drain off fat, if any. Add onions and garlic to ground beef, saute until translucent. Add cream of chicken soup to ground beef/onions/garlic and stir to mix. Salt and pepper to taste. Peel and slice potatoes 1/4 inch thick. In a greased casserole dish, layer 3 of the potatoes. Layer hot ground beef mix over the top. Topping with the last 3 potatoes. Heat milk in pan that you used to cook the ground beef. Pour heated milk over casserole. Hopefully 1 cup will work as directions say to experiment, poke potatoes during cooking and add more if necessary. Cover with foil and bake for 1 hour to 1 hour and 15 minutes. Removing foil last 20 minutes of baking to brown potatoes on top.
Combine green beans and next 4 ingredients in a large bowl, toss gently and set aside. Combine vinegar and next 5 ingredients in a small nonaluminum saucepan, place over medium heat, and cook 5 minutes or until thickened, stirring constantly. Pour over bean mixture, toss gently to coat. Cover and chill 8 hours. Garnish with a celery leaf, if desired.
Blend top five ingredients with a mixer until smooth and fluffy. Make sure to scrape down sides, then add Almond butter and mix well. Mix dry ingredients in a separate bowl. Then slowly mix into wet ingredients. Mixture should not stick to bowl or spatula. If too sticky, add 1 T additional Atkins baking mix and blend. Repeat if necessary. Use tablespoon and form into 1" balls. Spray non-stick baking sheet with pam (lightly), or just place on non-stick pan. Press down balls with a fork in criss cross pattern. Bake at 375 for 12-15 minutes, until browned. Remove and cool on cookie sheet.
Preheat oven to 425F degrees. Put flour in large bowl with yeast, sugar, salt; stir together. Stir in vegetable oil and mix well. Add water to the flour mixture and beat vigorously 20 strokes; let rest 5 minutes. Divide dough into 2 parts; toss or roll to shape and place on a pizza pan. In a large saucepan combine tomato sauce, oregano, salt, garlic and pepper; bring to a low boil then simmer for about 10 minutes. Remove sauce from heat and stir in cream. Divide sauce between both pizzas to your own desired amounts. Sprinkle parmesan cheese over top and add other toppings BUT NOT mozzarella cheese. Bake pizza in hot 425F oven for about 15 minutes. Add mozzarella cheese and bake for 10 minutes longer. To Freeze: Make pizza as the above directions including baking. Once cooled wrap thickly in plastic wrap, then wrap in foil, seal tightly and I like to wrap once again in plastic wrap. Will last for 3 months in the freezer. To reheat; totally unwrap frozen pizza and put on a pizza pan with holes in it or directly on the rack of the oven (if you use direct racks place foil underneath to prevent overspills). Bake 425F for 10-15 minutes. If you have loads of toppings it could take another 5 minutes or so. Watch it after the 10-15 minutes.
In a bowl combine the garlic, mayo, vinegar, lemon and orange juice, and lemon/orange rinds (if using, which you should if you can because it's tasty!). Whisk them together to make the dressing. Set aside. In a large bowl, combine the cabbage, carrot, and green onions, and toss well. Pour the dressing over the coleslaw mix, season to taste with salt and freshly ground black pepper, and stir it all together well. Chill for at least an hour before serving (preferably two). Makes about 4 servings. Note: you can use roasted or baked garlic in this instead of fresh, too. You will just have to use more of it because it is milder, and add it to the dressing to taste. Chopped roasted red pepper is also a good addition. Note #2: a good substitute for cider vinegar, if you like a lighter taste, is champagne vinegar. If you've not had champagne vinegar before, give it a try - it's wonderful! Note: #3: as the recipe description notes, this slaw is not sweet if you do not add the optional sugar. However, if prefer your coleslaw a bit sweet, add the sugar to taste.
Heat about 2-3 tablespoons vegetable oil in a large heavy pot. Add in the onion and garlic; saute for about 3 minutes. Add in 4 quarts water and bring to a boil over high heat. Add in the rice; boil until the rice is JUST tender (about 15-16 minutes; drain and RESERVE 1/2 cup cooking liquid. In a medium bowl mix together the chopped parsley, softened butter, basil, lemon juice and lemon zest. Add the hot rice to the mixture; stir to melt butter. Add in reserved 1/2 cup cooking liquid and grated parmesan cheese; stir well to combine. Season with salt and pepper. Sprinkle with more Parmesan cheese if desired.