HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter. Gradually add the sifted confectioners' sugar, creaming well. Blend in the unbeaten egg and vanilla. Add the sifted flour; mix well. Stir in the pecan halves and cherry halves. (I like to substitute some yellow candied pineapple for a portion of the cherries to add more color to the cookies. Cut the pineapple into pieces about the size of the cherry halves.). Chill the dough 1 hour. Divide the dough into thirds. Shape into rolls 12 inches long. Wrap each roll in waxed paper or foil; chill at least 3 hours. Preheat oven to 325 degrees F. Cut each roll into slices 1/8th inch thick and place on ungreased cookie sheets. Bake in preheated oven for 13 to 15 minutes or until edges are delicately browned.
Dissolve yeast in warm water. Add sugar. Let it set for a few minutes until foamy (if you're using fast-rise yeast, you can just add the yeast with the flour and go on). Then stir in oil, salt, and flour. Knead 5 minutes. Let sit 5 minutes. Divide dough into 6 pieces. Roll and pat each piece into a circle (about 6-inches across or so). Top half of each circle with filling of choice, keeping back from edges so it will seal well. Fold the other 1/2 of circle over the filling and pinch sides together or seal with a fork. Poke a couple steam vents and bake for 20 minutes at 375°F. For pizza pockets, fill this with a little pizza sauce, then mushrooms, pepperoni, cheese, etc. Also, try with cream soup, chopped cooked chicken and steamed broccoli and some shredded cheese. Use your leftovers and imagination to create something special!
Soak the green beans in cold salt water while sauteing the bacon. When the bacon is golden, add the onions and garlic and cook until transparent. Drain the beans and add them to the bacon and onions. Cover, lower the heat, and cook for 1 hour. While the beans are cooking, boil the potatoes in salted water until tender. Drain. Cut the potatoes into fourths. After the beans have cooked for 1 hour, add the potatoes, salt, and pepper.
Combine 1 tablespoon sage, garlic, 1/2 teaspoon salt and pepper in a small bowl. Rub all over pork chops and let them "marinate" at room temperature about 10 minutes. Heat 2 teaspoons of the oil in a large skillet over medium high heat. Add pork chops and brown well on both sides, 1 to 2 minutes per side. Remove to a plate. Wipe out the skillet and heat 2 teaspoons oil over medium heat. Add onion, apple and sage. Saute, stirring occasionally, until onion is softened and golden brown, about 4 to 5 minutes. Add cabbage, carrots, vinegar and salt, saute about 5 minutes. Add the broth and return pork chops to the pan, spooning some of the slaw over the chops. Cover and cook another 5 to 7 minutes. Serve.
Cook and drain sausage. Add cream cheese, A1 Steak Sauce and garlic powder, mix well. Chill mixture until cream cheese becomes cool. Put 1 to 1-1/2 teaspoons of mixture onto the center of a wonton wrapper. Moisten edges of wonton with water. Fold wonton over to form a triangle and seal edges. Fold all three corners over to form what looks like a envelope; seal corners together with water. Repeat with remaining wonton wrappers. Chill wontons in refrigerator for at least 30 minutes. Deep fry or pan fry; only takes about 15 seconds or less per side.
Preheat oven to 325°F. COOKIES: Cream the butter and sugar with an electric mixer on medium speed until well blended. Blend in the eggs and vanilla. Combine the flour and salt; add gradually to the butter mixture with the mixer on low speed. Mix just until combined, only adding enough flour to make a dough. Stir in the chocolate chips and nuts (if using) with a spoon. Shape dough into 1" balls; spaced 1" apart on ungreased cookie sheets. Flatten cookies slightly. Bake for 10-12 minutes or until light golden brown around the bottom edge; do not overbake. Cool for 2 minutes on the cookie sheets; transfer cookies to wire racks and cool completely. GLAZE: (Make this while the cookies are baking) Melt the white chocolate chips in a medium saucepan over very low heat, stirring, until smooth. Add enough heavy cream to make a medium-thick glaze. Heat again and stir until smooth. Spoon 1 tsp of the glaze over the top of each warm cookie. Cool completely.
Heat a soup pot over medium to medium-high heat with EVOO. Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes. Add stock to the pot, cover and bring to a boil. Place chicken in a bowl and season with salt and pepper. Add garlic, nutmeg, egg, bread crumbs and cheese. Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup. Wash up, then add the gnocchi to the pot and cook for 5 minutes. Add peas and parsley, and cook 2 minutes more. Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop. Sprinkle each bowl with your favorite shredded or grated white cheese (see ingredients for ideas) before serving with crusty bread.
Halve large potatoes, small ones can be left whole. Place potatoes in a deep pot. Place lid on potatoes and bring them to a boil. Uncover, salt the water and cook until tender, 12-15 minutes. Drain potatoes and add back to the pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste; garnish with parsley or snipped chives.
Preheat oven to 450 degrees. With a sharp knife, cut slits in loin between the pork flesh and the bone. Place pork loin, skin side up, in a large roasting pan. Add heads of garlic. Cut the garlic cloves into pieces, and place into slits in the pork. With hands, rub olive oil and sea salt over the skin side of the loin. Bake for 25 minutes, or until skin is crisp and golden. Reduce oven temperature to 350 degrees, and cook pork for an additional 35-40 minutes.
For the kreung paste: Pound together the lime leaves, red chiles, galangal, garlic, kacheay, shallots, lemongrass and turmeric, a few ingredients at a time, using a mortar and pestle until a fine paste forms. For the fish amok: Mix together the kreung paste with the coconut milk, chili paste, fish sauce, sugar, shrimp paste, salt and egg in a large bowl. Add the fish and combine well with the kreung paste marinade. Set aside and allow the marinade to infuse the fish, about 15 minutes. Set up a steamer. Make the banana leaf (konthoang) bowls by placing 2 banana leaves on top of each other and folding into little rectangular bowls with the tapered sides folded up and held together with bamboo toothpicks. Make 4 konthoangs total. Make a bed of spinach leaves in the bottom of each konthoang. Divide the marinated fish between the bowls, and place on top of the spinach beds. Spoon 2 tablespoons of coconut milk over each serving of fish and top off with a fresh red chile. Place the filled konthoangs (amoks) in the steamer and steam until the fish is cooked through, about 20 minutes. Enjoy with steamed white jasmine rice! Cook's Note: Amok can also be made with boneless, skinless slices of chicken or peeled and deveined large shrimp.
Heat butter in a large skillet. Add mushrooms, onion and celery; cook 5 to 8 minutes over medium heat, stirring occasionally. Set aside. In large bowl, mix the oysters, bread cubes, parsley and mixture of the salt, pepper and poultry seasoning. Add vegetables, the reserved oyster liquor, and the beaten eggs; toss lightly to mix. Stuff in a 14 to 16 pound turkey. or place dressing in baking dish and bake at 350 degrees for 45 to 60 minutes.
Preheat oven to moderately hot 200oC (400oF). Squeeze the excess liquid from the spinach. Place the pastry sheet on a baking tray and spread the spinach in the middle, leaving a 3cm (1 1/4 inch) border. Sprinkle the garlic over the spinach and pile the haloumi and feta on top. Sprinkle with oregano and season well with salt and freshly ground black pepper. Cut a short slit into each corner of the pastry sheet, then tuck each side of the pastry over to form a border around the filling. Lightly beat the eggs with the cream and carefully pour the egg mixture over the spinach filling. Bake for 25-30 minutes, or until the pastry is golden and the filling is set. Cut into four portions and serve with lemon wedges and a green salad. Note: If haloumi cheese is not available use all feta instead.
Preheat oven to 325. In a large bowl, combine all ingredients. Pour into a 9x13-inch baking dish that has been sprayed with cooking spray. Sprinkle reserved crumbs over the top. Bake, uncovered for 1 hour.
Pan fry pork chops in olive oil. In separate skillet, heat shallot in olive oil until softened. Add mustard, cream, capers, lemon juice, salt, pepper and flour mixture (enough so desired thickness is achieved). Cook until heated through. Spoon sauce over pork chops.
Do not open bottles of wine or seltzer until ready to serve. Place slices of lemon, orange and lime in a large sangria pitcher and dust with the granulated sugar. Lightly mash with a wooden spoon until fruit begins to break down and sugar begins to dissolve. Cover fruit with pineapple juice. Quarter 3 of the pineapple slices and add to pitcher. Add remaining fruit and peach schnapps. Stir lightly, then refrigerate for 4 hours. Right before serving, add seltzer and bottle of wine to pitcher. Be sure each glass gets some fruit! Garnish with orange or kiwi slices and serve with fruit-juice ice cubes.
Add carrots, onions and olive oil to a large pot, and let it simmer for about 5 minutes. Add ground beef to mixture and let it cook fully. Add all other ingredients. Let it heat through and simmer for about 15-20 minutes. Salt and pepper to taste. Serve with your choice of pasta and some Parmesan cheese, and enjoy!
Prepare a screw top jar. It must be clean, dry, and not smell like it's previous contents. (Peanut butter jars work great, as well as baby food jars for smaller portions). Pour the cream into the jar, and put the lid on. You will need to leave the jar about half empty to have space to shake, so adjust the amount of cream accordingly. Shake the jar vigorously. After a bit, it will coat the sides of the jar, then become whipped cream. Keep shaking - it will start to separate. Its done when it is totally separated into butter and buttermilk. NOTE: I stopped every minute to open the jar and take a picture (and let my arm rest :-) ) and it took 7 minutes of shaking. After several reviews, I thought that I'd mention that it takes some people longer - even 20 or 30 minutes - but it is still worth the time to make :D . Pour the buttermilk into a separate container, and enjoy! A great project for school kids is to use the buttermilk to make biscuits or bread, and then eat it with the butter. While it is very soft at first, it gets rather hard as you store it in the fridge, and will need to soften if you plan to use it as a spread. (If you don't eat it all right away!). While researching cheese making I discovered that the resulting butter milk is 'old fashioned' and purchased buttermilk is thicker as it is cultured in a process similar to yogurt. (Someone mentioned this in a review as well.) I have used it with great success in a few recipes without knowing that there was a difference.
Put the tea bags in a pre warmed tea pot and add hot water. Allow to infuse for 2-4 minutes. Add the honey to the pot and stir.
Beat eggs well. Add to rest of ingredients and mix well. Set oven to 350 deg F. This makes one serving. I used individual ramicans with these amounts in each one. I cooked for about 30 minutes but it may take less depending on how many you are cooking. I decided after the first try it's a good idea to spray the ramicans with cooking spray before filling them.
In a big bowl combine quark, butter, flours and salt, Using your hands quickly knead into a smooth dough. Place in the fridge until filling is ready. Heat the oil in a frying pan and saute veggies for about 5 minutes. Season with pepper, chili powder, rosemary and curry powder. Allow to cool slightly (2 min.). Stir in cheese. On a lightly floured surface roll out quite thinly (as thinly as possible without it breaking). Using a glass or cookie cutter (8 cm in diameter) cut out 8 rounds. Place 1 tbs of filling onto each dough round and fold over to get a pasty shape. Seal using a fork to press down the rim. Place the pasties on a paper-lined baking sheet and bake in the preheated oven at 180°C/350°F for about 30 minutes (check 5 minutes early to prevent overbrowning). Serve with dipping sauce and salad of choice. Enjoy! :).
In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings. Gently mix everything together and shape into crab cakes. Saute cakes in a little oil for about five minutes on each side or until golden brown. To prepare aioli, place egg yolks, garlic and basil in a blender. Start the blender and slowly add oil. When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne. Serve the aioli on the side as a dipping sauce.
In a large saucepan over medium heat cook corn in stock with chilies, sweet pepper, marjoram and salt until reduced to 3 1/2 cups. Remove from heat. Whisk in butter. Garnish with cilantro.
Cream shortening and sugars. Add molasses. Sift dry ingredients. Beat eggs til fluffy and add to creamed mixture. Add half of flour mixture. Add 3 packages chocolate chips (i.e. 7 cups). Add rest of flour and oatmeal. (Don says really hard to mix at this point). and it is you need a very large bowl Bake 8 to 10 minutes at 400°F.( i went about 11 to 12 minutes they come out a little brown because of molasses ). (Don has old oven--check sooner). Not sure how many this makes. My best guess--a lot. i did about 60 cookies a a teaspoon and still had alot of batter left.
Parboil potatoes until they are starting to tender, slightly soft with a fork poke. Cool and julienne or dice. (Juliennes make it look like the "fries."). Cut hot dogs into "coins" about 1/2 inch thick. Heat oil in a large non-stick skillet. Add garlic and onion. Saute over medium heat until onion starts to soften and brown, about 5-7 minutes. Add hot dogs, salt and pepper to taste, and any seasonings you are using. Saute over medium heat for about 10 minutes, until hot dogs are browning. Add potatoes. Saute over medium heat for 10 minutes more, until potatoes are golden and heated through.
Combine peanut butter, honey, and sugar in a microwaveable bowl. Zap for 2-3 minutes (stirring every minute) or until sugar is melted and mixture is smooth. Pour melted mixture over cereal and peanuts in a large bowl and stir to combine. Spread into a greased, foil-lined 13x9" pan. Pour melted chocolate over cereal mix and spread out with a spatula. Let stand or refrigerate until chocolate is firm. Cut into bars.
Preheat oven to 425F and prep. muffin pan with 12 paper liners. In a large bowl combine the first 4 ingredients. In a medium bowl, beat the egg lightly then stir in the melted butter and milk. Add to the dry mix all at once and stir until just blended. Fill muffin cups 2/3 full and bake 20-25 minutes (or until brown).
Heat the oil in a skillet over med-high heat. Add in the onion, celery, carrots, garlic, and rosemary; saute until the vegetables begin to soften and are fragrant, 3-4 minutes. Add in tomatoes and saute another minute to incorporate. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker; add in the broth and garbanzo beans. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Remove the cover, stir in the pasta, and cook for about 20 minutes on LOW or 10 minutes on HIGH. Serve the soup garnished with the cheese.
Mash bananas. Mix the first 5 ingredients, with pastry blender cut in the butter till coarse, add bananas and eggs. Put in lightly greases loaf pan. Bake at 350 for 55 minutes. We have added chocolate chips, nuts, raisins, craisins about 1/2 cup each. Add them all or just one.
Cook spaghetti according to package directions; drain. Meanwhile, preheat oven to 350 degrees F. Grease 9-inch glass pie plate. In large bowl, with fork, beat eggs. Stir ricotta and Parmesan cheese until blended. Add spaghetti to ricotta mixture and stir until well coated. Transfer spaghetti mixture to prepared pie plate; top with marinara sauce. Sprinkle with mozzarella and remaining Romano cheese. Bake pie 25 minutes. Remove from oven and let stand 10 minutes for easier serving. Cut into wedges to serve.
Heat the water to boiling in a large pot. Add the bouillon cubes and dissolve. Cut the onion into thin slices, then quarter the slices and add to the broth. Add salt and pepper. Bring the mixture back to a boil. Turn down the heat and simmer uncovered for 1 hour while stirring. Sift the flour into the soup and continue to stir until smooth. Be careful when you stir so you do not tear the onions. As the soup continues to cook, any lumps should dissolve after 30 minutes of additional simmering. Add the cream and 1 cup of cheddar cheese; continue to simmer the soup for another 5 to 10 minutes. Serve the soup hot after sprinkling a tablespoon of each of the cheeses on top.
Combine ingredients in saucepan and bring to boil over moderate heat, stirring constantly. Reduce heat & simmer minutes, serve hot or cold.
Sift together flour and baking powder. Add oil and stir with a fork until mixture looks like coarse crumbs. Add skim milk and buttermilk and stir. Knead gently on a floured board 6 to 8 times. Roll out to 1/2 inch thick. Cut biscuits in 2 inch rounds. Bake biscuits on ungreased baking sheet at 450 degrees for 10 to 12 minutes. Serve hot with honey.
TOOLS: 8x2 Inch baking tin. Prep: Thoroughly grease the bottom and sides of the cake tin. Take 8oz of the dough and evenly distribute throughout the pan. Let sit at room temperature until the dough has doubled in size. Set pan in fridge (covered) for at least 1 hour before baking. To cheese the pizzas: Evenly distribute 4oz of shredded mozzarella across the entire dough. Take 1 ounce of cheddar and cheese the rim of the entire pan. To bake: Preheat oven to 500 degrees. Bake all pizzas for 16-20 minutes or until top of cheese is golden brown and the edges are crisp and dark. Take a metal spatula and slowly slide the edges of the pizza from the pan until they release. Pull the pizza out of the tray and let cool on a resting rack.
Soak diced apples in pineapple juice for 2 minutes and drain well. Discard pineapple juice. Toss turkey, apples, and celery in mixing bowl. In a separate bowl, whisk mayonnaise, yogurt, Greek yogurt, and confectioners sugar together. Pour dressing over turkey apple mixture and toss to coat evenly. Garnish with chopped walnuts.
Mix hashbrowns, ham, cheese and onion. In a separate bowl, combine Miracle Whip, milk, and pepper. Add to hashbrown mixture and mix lightly. Spoon into lightly greased 1 quart casserole dish. Combine crumbs and butter and sprinkle over hashbrown mix. Bake at 350F for 40 minutes.
Preheat oven to 350 degrees F. Grease an 8x8-inch baking dish or oven-proof casserole. Spread the bread cubes in the bottom of the baking dish. In a medium mixing bowl, beat together eggs, milk, sugar, brown sugar, and vanilla. Pour mixture over bread. In a small bowl, mix together cinnamon, nutmeg, cloves, and 2 teaspoons of sugar; sprinkle over the top of pudding mixture. Bake pudding at 350 degrees for 30-35 minutes or until it is lightly browned and firm. To prepare sauce, stir together apple juice, apple butter, apples, raisins, molasses, cinnamon, and nutmeg in a saucepan over low heat. Simmer 5-10 minutes or until warm and well blended. Serve sauce over warm pudding.
Stir together flour, soda, salt, and sugar. In separate bowl, beat eggs until light, add milk, vanilla extract, then gradually add to flour mixture. Beat until smooth. Add melted butter. Heat and grease griddle. Pour enough batter for 5" diameter cake. Cook until brown underneath then, turn and brown other side.
3 to 4 1/2 pint canning jars with lids and bands, sterilized and kept war (I use the dry cycle of my dishwasher), or about 6 4 ounce jelly jars, and have one extra just in case. 1 stockpot of boiling water for canning. 1 large saucepan for the marmalade. 1 large mesh tea ball or 3 smaller mesh tea spoons. Scrub lemons well, then cut of a slice from each end and halve the lemons lengthwise. Scoop out all the seeds and the inner white pithy center and put them into the tea ball. Slice the lemons very thinly across, to make 2 cups. Have a large stock pot about 3/4 full of water, and bring to a simmer. I use some of the bands held together with the twisty ties from the produce department to form a stand fitting the bottom of the pot, so the jars do not sit directly on the bottom of the pot. Put lemons, ginger, 3 cups of water and the tea ball into a saucepan and cook until the peel is soft and it looks somewhat creamy, about 20 minutes. Take out a piece of peel and eat it, and if it is not completely soft, keep cooking it. When it is soft, add 3 cups of sugar and stirring, bring up to a rolling boil. Meanwhile, put a little plate in the freezer for testing. After it has come to a full boil, after about 15 minutes, dribble about 1/4 teaspoons on a cold plate, and if it stays firm enough to wrinkle on the top when you push the edge with your finger, it is ready to pour into the jars. Work very quickly now, pouring the boiling hot marmalade into the hot jars, wiping the rims with a cloth dipped into the boiling water and putting the lids and bands on. Process in the boiling water bath for 10 minutes, remove and wait to hear the 'pop' that indicates a vacuum has formed.
Lightly spray 9 X 13 baking dish. Arrange chicken breasts in baking dish. Combine soup and water. Pour over chicken. Sprinkle cheese on top of soup mixture. Sprinkle stuffing mix on top of cheese. Drizzle melted butter on top. Bake at 350 degrees for approximately 1 hour. (When using chicken tenders the cooking time decreases.).
Stir fry the vegetables with oil, salt and pepper. prepare the boiled egg and ramen noodles. boil 1 cup water and add 3 table spoons of soy sauce. pour the soup into a bowl, put the prepared ramen noodle. add the stir fried vegetables and place the boiled egg on top of the ramen noodle.
Heat oven to 350 degrees and make sure there's a shelf ready in the middle. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper. Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth. Spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed. When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on. When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.
In a small bowl, mix yogurt, salt, cumin, coriander, turmeric, garam masala, cayenne, garlic and ginger. Put tenders in a resealable ziplock plastic bag and add the yogurt mixture to the bag. Toss to coat the chicken. Seal bag, squeezing out excess air and marinate, refrigerated, at least 20 minutes and up to overnight. When ready to cook chicken, remove tenders from marinade. Pour panko on to a plate and press tenders into panko, turning, until well coated. Heat oil in large skillet until shimmering. Cook tenders, in batches if needed to avoid crowding, 3 to 4 minutes per side (or to 165 degrees). Add additional oil to pan as needed. Transfer tenders to a serving plate. Serve with Spinach Raita and naan bread. To Make the Spinach Raita: Heat oil in a large non stick skillet until shimmering. Add spinach and sprinkle with black pepper. Stir-fry until spinach is wilted, about 3 to 5 minutes. Remove spinach from pan. Cool and drain, then squeeze out excess moisture. Chop and set aside. In food processor or blender, combine yogurt, cilantro, mint, salt and cumin. Process until mixed. Transfer to a serving bowl. Stir in chopped spinach and refrigerate covered until ready to serve.