HumbleIntelligence/food-ner-1-Million huggingface dataset:
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
Line bottom and sides of a 9x5 loaf pan with plastic wrap. Spread out 1 cup raspberries on bottom of pan and put in freezer. Place yolks in top of a double boiler. Whisk in grand marnier, milk and 2 tsp vanilla until combined. Slowly whisk in sugar. Place over a saucepan of simmering water. Continuously whisk yolk mixture until pale yellow in colour, 4 to 5 minutes. Remove from heat. Refrigerate uncovered, until cold. In a large mixing bowl whip 2 cups of cream until soft peaks form. Stir a third of cream into cold egg mixture. Fold in remaining cream until no yellow streaks remain. Fold in 3 ounces of chocolate and remaining raspberries. Remove loaf pan from freezer. Pour berry mixture into pan and smooth out. Cover with plastic wrap. Freeze until firm. Chocolate sauce can be made at time of serving of in advance and just warmed before serving. To make sauce combine remaining 1 cup of cream with vanilla and raspberry jam. Microwave until boiling and pour over remaining 6oz chocolate. Stir until melted. To serve, remove pan from freezer and invert dessert onto a platter. Remove plastic and stand at room temperature 10 mnutes to soften. Slice into 1" slices with hot knife and top with warm chocolate raspberry sauce.
In a small heavy saucepan or the top of a double boiler, combine egg yolks, 1/4 cup sugar, lemon juice and rind. Whisk over low heat just until creamy and slightly thickened. Cool. Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks. Fold into lemon mixture. Whip cream and fold in gently. Sprinkle pan or baking cups with a thin layer of vanilla wafer crumbs and pour mixture over. Freeze until firm. To serve, unmold individual mousses from baking cups or cut mousse in pan into squares.
Preheat oven to 350°; grease and lightly flour a 12-cup Bundt pan. Measure the flour, baking powder, salt, and nutmeg into a bowl; sift or whisk to combine. Using a stand mixer with the paddle attachment, beat the butter and sugar on med-high speed until the mixture is very light in color--almost white--and the texture is fluffy, about 7 minutes; scrape down the sides of the bowl a few times during the process. Combine the egg whites and vanilla in a liquid measuring cup; with the mixer on medium speed, add the egg whites slowly (about 1/4 cup at a time), completely incorporating each before adding the next; scrape bowl as needed. Note--to me, the author makes the next steps more complicated in her description; here is what I do when adding the dry and wet ingredients-- add flour mixture alternately with milk, beginning and ending with flour mixture (flour, milk, flour, milk, flour). Author's instructions--Decrease mixer speed to low; add 1/3 of the dry ingredients to the mixer and incorporate on low speed, then increase to medium speed. Add 1 cup of the milk and mix briefly to incorporate; reduce speed to low again, add half the remaining dry ingredients, and mix to incorporate, then increase the speed to medium and beat for 1 minute. Repeat with the remaining 1 cup milk and the remaining dry ingredients, but stop mixing just before the flour is fully incorporated. Finish the mixing by hand, using a sturdy spatula and being sure to scrape up from the bottom of the bowl. Pour the batter into the prepared pan; bake for 45 minutes, then rotate the pan, lower oven temperature to 325°, and bake for 30 minutes more. It's ready when the sides pull away from the pan slightly and it springs back when pressed lightly in the center; the top will probably split; use a cake tester to check for doneness. Make the glaze while the cake is in the oven--measure the powdered sugar, cream, and vanilla into a small bowl and whisk until smooth. Let the cake cool for 15 minutes before turning it out. Whisk the glaze again until completely smooth, then use it immediately. Saturate the cake completely, using a pastry brush to coat the entire surface. Apply the entire amount of glaze; it will be enough for several coats.
Note: It may seem like a lot of seasoning for Cajun seasoning but it's not a salty or spicy seasoning. It is a blend of many types of seasoning. It tastes good by itself with any type of meat! Slice cabbage into desired size pieces. Fry cabbage in bacon grease until softened. Add chicken soup and Cajun seasoning. Cook until of desired consistency. Note: Really good when served with sticky rice.
Cook bacon until crisp. Remove bacon and drain, reserving 2 tablespoons drippings in skillet. Saute corn, onion, and pepper in dripping in skillet over medium heat, until tender. Add cream cheese and milk, stirring until cream cheese melts. Stir in sugar, salt, pepper. Top with bacon.
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, in a large bowl, stir together sour cream, mayonnaise, lemon juice, sugar, dill weed, pepper and salt. Add cooked pasta, cucumber, celery, carrot and green onion; toss gently to coat. Add crabmeat; toss gently to combine. If desired, cover and chill for up to 1 hour.
Combine cream cheese, 1/3 cup sugar, and one egg in a small bowl. Set aside. Mix butter, water, and cocoa in a saucepan and heat until butter is melted. Watch carefully- do not overcook chocolate! In another bowl, combine flour, remaining 2 cups sugar, soda, salt, vanilla, 2 eggs, and sour cream. Beat chocolate sauce into flour mixture and spread into a greased and floured 17 1/2" x 11" pan. Spoon cream cheese mixture over the chocolate and swirl with a knife to make a marbled effect. Do not over mix. Sprinkle chocolate chips evenly over the top. Bake at 375 for 20-25 minutes or until the center is set.
Wash strawberries, cut off tops and cut up berries. Place berries in a bowl along with strawberry puree and lime juice. Toss to coat, cover and refrigerate. Before serving sprinkle the mint on top.
Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish (approximately 23cm/9" in diameter, but it doesn't matter if it's not exact, the finished tart will just be either a bit deeper or shallower). Sprinkle the cinnamon over the top. Bake for 45 minutes at 175C / 350°F Serve warm or cold. It sinks and becomes denser as it cools. If you eat it hot you'll need a spoon to scoop up the soft custardy tart but cold you can pick up the slices in your hand, if it hasn't vanished long before then. :).
Cut squash in half lengthwise. Scrape out seeds & fibers, reserve. Heat butter in large Dutch oven over medium-low heat until foaming. Add shallots and cook, stirring, frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook until fragrant and butter turns a golden color, about 3-4 minutes. Add 4 cups of water and 1 teaspoon salt to Dutch oven, bring to boil over high head. Reduce heat to medium. Place steamer basket in pot, and place squash cut-side down (in chunks, if necessary) in basket. Cook, covered, until squash is completely tender, about 30 minutes. Remove pot from heat. Use tongs to transfer squash to a rimmed baking sheet or platter. Reserve liquid in pot. When cool enough, scrape flesh from squash into a medium bowl; discard skin. Strain steaming liquid through mesh strainer into a second bowl. Discard solids in strainer. Rinse & dry Dutch oven. Return steaming liquid & squash chunks to pot. Puree to desired smoothness with stick blender. (or puree in batches in regular blender) Add up to 2 cups additional water if too thick. Heat over low to medium heat until hot. Add cream and brown sugar, and more salt to taste. Serve immediately, topped with homemade or store-bought croutons.
Make sure you remove the kale leaf from the central stem. Place all ingredients in blender. Blend till smooth. I love coconut and hazelnut so I used those two flavors. Using the Christmas pumpkin spice creamer and vanilla extract is an awesome variation as well. Another is fat-free half & half with blueberry syrup and vanilla extract. The flavors don't match the color, this smoothie is bright green. Makes one huge meal-sized smoothie or two smaller ones.
Place individual scoops of ice cream into the pie crust, forming a mountain of ice cream (with the center scoop as the highest point). Drizzle the"mountain" with hot fudge sauce and sprinkle with walnuts. Place animal crackers on top of each scoop and serve immediately. If not planning to. serve right away, then place the ice cream scoops into the crust, cover loosely, and store in the freezer. Just before serving, drizzle with hot fudge sauce, sprinkle with walnuts, and place the animal crackers on each scoop. This is really cute!
Chop 1/2 cup of the peanuts into small pieces and reserve to use as garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms; set aside. Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for about 4 minutes, until tender. Add the sugar, curry, cumin, cayenne, and salt and stir to coat the vegetables. Add the tomatoes, water, and peanut paste. Bring to a boil, reduce the heat, and simmer for 1 hour. Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes to heat through. To serve, ladle the soup into bowls and top with reserved chopped peanuts.
TO MAKE THE CREPES --. Whisk all the manicotti crepe ingredients together to make a smooth, but very liquidity batter. Should be the consistency of a creamy soup. Heat a 8" non stick skillet on med/high heat. When hot pour 1/4 cup of the crepe batter into the skillet and tilt skillet to spread batter evenly on bottom of entire skillet. See photo. Cook til the crepe starts to look dry and til the edges start to pull away from the skillet. this should take about 1 minute. Then with a spatula, gently flip the crepe. Cook the other side for about 20 seconds. Remove from skillet and repeat process til all the crepes are done. Stack them as you would pancakes. See photo. TO MAKE THE FILLING --. Mix together the ricotta, grated romano or parmesan, parsley and half the mozzarella. Fill each crepe with 3 tablespoons full of filling, by placing the filling in the center of the crepe. Then fold each side of the crepe over the filling, overlapping the crepe slightly. See photo. Place seam side down on a large baking dish or aluminum foil tray. Placing them right next to each other. Pour about 1/4 cup of tomato sauce over each manicotti. Then sprinkle with remaining mozzarella. Bake uncovered at 400 degrees for about 20 minutes or till cheese has melted and manicotti are heat through. Serve warm with extra grated romano or parmesan cheese on top, if desired.
Place the chicken into a pot along with the spices, onion, cinnamon sticks, & 2 tbsp of the butter. Pour in the chicken stock & bring to a boil. Reduce heat, cover & simmer for 45-60 minutes, until the chicken is tender. Take the chicken out of the broth. Turn up the heat & boil until the sauce is reduce to 2 cups. Remove the chicken from the bones. Discard the cinnamon sticks & bones. Pour the 2 cups of sauce in with the dry couscous, stir. Cover & let sit for 8-10 minutes. Uncover & add the rest of the butter, stir until melted. Dump half the couscous onto a serving platter. Flatten into a large circle then arrange the chicken in a single layer over the couscous. Spread the rest of the couscous over the chicken to form another flat circle. Dust a fine layer of confectioners sugar over the couscous & decorate with thin lines of cinnamon. Serve with a small bowl of confectioners sugar & cinnamon on the side.
Combine all of the ingredients in a saucepan; bring to a boil. Simmer over medium heat, stirring occasionally, until the sauce is thickened slightly and syrupy, about 20 minutes. Serve at room temperature. This can be made ahead and refrigerated up to 1 week.
In a large heavy saucepan combine all the ingredients and bring to a simmer over medium-high heat. Stir often to prevent sticking. When mixture is simmering, reduce heat to low. Cook mixture until fruit is tender and the relish has thickened, approximately 40-50 minutes, stirring occasionally. Let cool, serve.
In a mixing bowl, combine nuts, dates and cherries. In another bowl, combine flour, sugar, baking powder and salt; stir into nut mixture until nuts and fruit are well coated. Beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased and waxed paper lined 9 inch by 5 inch by 3 inch loaf pan. Bake at 300°F for 1 hour and 45 minutes. Cool for 10 minutes; remove from pan to a wire rack. Yield: 24 servings. Cake will get softer overnight. Country Cooking.
Pre-heat oven to 375 degrees. Brown the beef in oil. Remove from pan and set aside. Drain most of the accumulated fat from the pan. Saute onions until tender, and then add chopped tomatoes and cook for 2-3 minutes. Add broth and stir in herbs and seasonings. Return brown meat to skillet and continue cooking for 5 minutes. Transfer all ingredients to an ovenproof casserole. Top with mashed potatoes (scoring them with a fork.) Dot with butter and bake uncovered in 375-degree oven for 30-40 minutes.
Thinly slice scallions, separating the green and white portions; set the green aside for garnish. In a medium bowl, combined the sliced white portions of scallion with the ginger, garlic, horseradish, sherry, soy sauce, tomato sauce and brown sugar. Mix well and set aside. In a wok or large skillet, heat the oil over medium-high heat until hot but not smoking. Add the shrimp and cook, stirring, until just pink, about 3 minutes. Stir in the sauce mixture, crushed red pepper and black pepper. Cook, stirring frequently, until the shrimp are opaque and the sauce is heated through, 3 to 5 minutes. Transfer to a large serving dish or platter and serve hot or at room temperature, garnished with the parsley, cilantro and the reserved sliced scallion greens.
Separate egg yolks from egg whites into two different bowls. Beat egg yolks with sugar until creamy smooth. Add mascarpone and liqueur. Beat egg whites in a separate bowl until firm and fluffy, Fold into mascarpone mixture. Dip Lady Fingers into coffee. Layer bottom of pie plate with the Lady Fingers. Cover with Mascarpone mixture. Repeat biscuits and Mascarpone mixture layers. Sprinkle with semi sweet chocolate shavings. Refrigerate before serving. May also be frozen. The prep time includes chilling time at which I'm guessing as the lid doesn't say! I think it's tastiest half frozen.
Place the cranberries in a saucepan, cover with water, and simmer until the berries have burst and the water is colored. Drain, reserving the liquid. Set both aside. In a large bowl, mix together the sifted flour, salt, and baking powder. With a pastry blender or a couple of knives, cut in the chilled butter until the mixture is a bit smaller than pea-sized. Make a well in the middle of the mixture, then pour in the milk and quickly stir it until it just sticks together to form a dough. Turn the dough out onto a lightly floured board and knead gently for no more than 10 times. Wrap the dough loosely in waxed paper and chill it in the refrigerator for at least 30 minutes to make it easier to handle. About 60 minutes before you intend to serve the dumplings, roll out the dough on a lightly floured board until it is about 1/4-inch thick, and cut into 4-inch squares. Fill the center of each square with a bit of the cooked cranberries (you can put each square into one of those tiny mini-muffin tins, to make it easier) and sprinkle each generously with sugar and cinnamon to taste. Wet the edges with a small amount of water (not too much!), fold the dumplings over and pinch them closed. Prick the tops. Re-heat the reserved cranberry juice from the berry cooking in a saucepan to simmering. Cook the dumplings in the juice (in batches, if necessary) for about 15 minutes until done. If you don't have enough liquid from cooking the berries, you can augment with commercially prepared unsweetened cranberry juice with water added until it tastes like the cooking liquid. Goes really well with duck, pork, and turkey dishes. Note: if you're in a hurry, you can also use wonton wrappers instead of making your own dough. If you use them, the cooking time for the dumplings will be less.
Pat the lettuce dry with clean paper towels or spin the rinsed pieces in the salad spinner until dry. Put the clean, dry,torn lettuce in a large glass salad bowl. Sprinkle the chopped cucumber, sliced black olives, sliced cherry tomatoes and shredded Parmesan cheese over the lettuce pieces. Do not toss yet. Cover and chill until ready to serve. Just before serving toss the salad with the dressing and serve chilled. As an added touch chill your salad bowls in the freezer so they will be well chilled for a more special presentation. Enjoy !
Boil two cups of olive oil in a large pot or deep fryer. This should take at least 10 minutes. In a food processer, blend the chickpeas until smooth and then put it in a medium sized bowl. Add chopped cilantro, dried parsley, green onions, breadcrumbs and salt, and mix well. Add a little more breadcrumbs if necassary (I say this as in my first attempt to create this I added another heaping tablespoon of breadcrumbs). Make falafel balls 3 inches in diameter out of the chickpea mixture, but do not put them immediately into the hot oil. Test the heat of the oil by dropping a 1/4 teaspoon of the mixture; if the oil sizzles then it is ready. Drop the balls carefully one by one into the large pot or deep fryer. DO NOT overcrowd the pot or deep fryer or else the temperature of the oil will drop and the falafel balls will not cook at an even rate. It is better to cook them in batches. Cook for 5 minutes, and then with a skimming spoon (the ones you use to skin the fat off the stock or soups that you make), take the falafel balls out and put them on a towel to drain off the oil. Let cool completely, as this is served at room temperature. This mixture can make 16 falafel balls. In each pita pocket, put three falafel balls. Top them with the hummus, broccoli slaw, diced tomato and roughly grated baby carrots, (this can be done in a food processer, where you pulse 2 or 3 times for 2 seconds each. They should not be finely minced as this is how I like my carrots grated for carrot cake. Serve when ready.
Season the eggs and beat in the five-spice powder, if using. In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg. Cook the egg, lifting the mixture away from the sides and allowing the liquid to slip underneath, until the omelette is firm. Then tip out and slice into small strips. Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 minutes, stirring and tossing continuously. Mix in the cooked rice and heat throughly, stirring well. Add the soy sauce and sesame oil and adjust the seasoning if necessary. Add the omelette strips and mix in well. Serve hot.
Chop the smoked salmon, removing all hard pieces, bones etc. Pound in a mortar or process in a blender till smooth, then add the butter cut in small pieces. The butter should be cool and firm, but not too hard. When all is amalgamated into a smooth paste, add the cream, plenty of freshly ground black pepper, cayenne and lemon juice to taste. Turn into a small dish and chill for several hours. (I don't have quantities for the parsley butter as it depends on how much you want to make!) Take as much butter as you think you'll need for the crackers/bread and a representative amount of fresh parsley and mix them together. Pop it in a serving dish and return to the fridge for an hour or so to reset properly. I tend to then scoop it out in to little balls, which wastes some of the butter, but looks pretty! If you've made too much butter you can save it for another day and use it as a normal butter spread, but bare in mind that the parsley flavour increases in strength (which I like!) the longer you leave it. I've left the butter for 3 weeks before using again and it was still perfect. Serve the pate and butter garnished with a sprig of parsley or perhaps a curl of smoked salmon, and with hot toast/malba toast/french bread.
Whisk sugar, soy sauce, mirin, vinegar, water, and cornstarch together in a bowl. Add the sauce to a pan on medium high heat and bring to a low boil. Reduce heat and cook until slightly thickened. Serve with your choice of meat.
Preheat oven to 350 degrees. Spread the cresent rolls out on cookie sheets to make large rectangles. cook for 10 minutes or until golden brown and then cool. Mix the cream cheese, sour cream, dressing mix, and Miricle Whip together. Spread on top of the cooled cresent rolls. Chop your veggies (I like to use the food proccesor). Spread your veggies on top of the mixture on the cresent rolls. Sprinkle the Cheddar Cheese on the top. With sharp knife cut in half and enjoy.
Crumble beef into a lage skillet with butter. Over high heat stir until meat is no longer pink. Add onion and turn heat to low. Add tomatoes with liquid and macaroni. Stir to blend. Heat to simmering. Add mixed vegetables. Cover and cook until vegetables are done and macaroni is to your liking, 20-25 minutes. Sprinkle with salt, oregano, basil and pepper. Serve with Parmesan cheese to spoon over individual servings. Garnish with black olives and pickles if you desire.
In a large bowl, add all the ingredients. Beat for 2 minutes at medium speed. Pour into a greased and floured 10-inch bundt pan. Bake at 325 degrees for 55 to 60 minutes. Cake is done when toothpick inserted in center of cake, comes out clean. Cool for 20 minutes before removing from pan. Serves 12-15 people. Note: Instant pudding mix used in this recipe should be: 1-(3.4 ounce) box. Also, if you can't find boxed pineapple flavored cake mix, use a boxed yellow cake mix, (I used Pillsbury Moist Yellow Cake Mix) and instead of the water, I used Dole Pineapple Juice (Not From Concentrate). This came in a 6 pack of (6-ounce) cans each. And with some of the remaining leftover pineapple juice, I used it to mix with confectioners' sugar, to glaze the cake after it cooled somewhat. One other thing I wanted to mention, the other day I made this cake, but using a yellow cake mix, instant coconut cream pudding, 4 eggs, the boxed pineapple gelatin, and added 8 ounces of pineapple juice, but for some reason I forgot to add the 1/3 cup of vegetable oil. But low and behold, the cake still turned out great. It may not have rised as much, but the cake was still quite moist and tasted great!
Wash and dry squash. Slice squash in 1/4 inch or less slices and spread on a platter. Lightly sprinkle salt over slices. In a large cast iron skillet add enough oil to make it about 1" from the bottom and use medium high heat. If you don't have a cast iron skillet -- however you fry will be fine. In a medium bowl add cornstarch, flour, onion powder. and stir with a fork. Slowly add beer and keep stirring. Stop pouring beer when you have the consistancy of cream. Pat squash dry (salting squash causes squash to sweat) Dip squash into batter and fry in oil. Put enough slices without touching, and turn after about 1-2 minute or until very light brown. Drain on paper towels and serve. I have soy sauce for dipping.