HumbleIntelligence/food-ner-1-Million huggingface dataset:
Allow egg whites to stand at room temp for 30 minutes. Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside. In a medium mixing bowl, combine egg whites, vanilla, cream of tarter and ginger. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Gently fold in candy. Spoon mixture into a decorating bag fitted with a 1/2 inch round tip. Pipe into 1 1/2 inch teardrop shapes, 2 inches apart on prepared sheets. Bake both sheets on separate racks in preheated oven for 10 - 15 minutes. Turn off oven and let cookies dry in oven with door closed for 1 hour. Transfer cookies to wire rack and let cool completely. To store: Place cookies in layers separated by waxed paper in an airtight container. Store at room temp for up to 3 days.
Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Place garlic in bottom of an electric slower cooker. Arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf. Combine orange juice, wine, and honey; pour over chicken. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Serve over rice. Sprinkle with parsley.
Mix all ingredients and pour into a greased and floured dish. Bake at 325 degrees for 45 minutes. Allow cake to cool and frost with Watergate Frosting (or any other frosting).
Cook hamburger with peppers, celery and onions. Once hamburger is cooked put into colander and rinse off with hot water to remove fat. Put meat mixture into the pot again, add remaining ingredients. Bring to a simmer and cook until vegetables are soft. Note: If you want you can add 4 bay leaves also. Can use a mixture of beans also. Freezes beautifully.
Boil lentils with stock powder in water until soft, 30-40 minutes. Drain. Use 2 tablespoons of oil to fry the garlic and onion until softened. Reduce heat to low. Add the curry powder, turmeric, lemon juice, sugar, mixed herbs, taragon, carraway seeds, coriander and ginger. Add the lentils and mix through thoroughly. Remove from the heat and allow to cool completely. (For best flavour refrigerate overnight). Combine the chickpeas, half of the lentil mix and the egg in a food processor until smooth. Transfer to a bowl, add the remaining lentil mix, coconut and breadcrumbs. Season with salt and pepper. Stir until combined well. Shape the mixture into burgers, approximately 1 inch thick and 3 inches across. Toss in a little flour, brush excess off. To Fry: Fry on low-med heat for approximately 3-4 minutes each side or until golden. To bake: Preheat oven at 250c. Place on a tray with a sheet of baking paper. Spray with oil on all floured areas. Bake for 20 minutes, turning after 10 minutes or until golden.
Saute onions, ginger, and garlic in oil in skillet. (Reserve oil), and transfer to a slow cooker. Add carrots, and potatoes. Brown chicken over medium heat in reserved oil, and transfer to slow cooker. Mix gently with vegetables. Combine seasonings in a seperate bowl, and sprinkle over chicken and vegetables. Add`raisins, and tomatoes. Cover, and cook on high for 4-6 hours. Add sliced zucchini , beans, and parsley 30 minutes before serving.
Combine all ingredients and stir well. Put meat into a zipper plastic bag and pour marinade over. Seal and place in refrigerator for desired marinating time. I usually pour marinade from meat into a small saucepan and bring to a boil. Use as a sauce for meat after it has been grilled.
In a bowl, combine all the ingredients & mix well. Cover and chill until serving time. Prep time doesn't include chilling time.
Preheat oven to 350. Beat all together. Pour into oven proof souffle dish. Place dish in large pan filled with 1 inch of hot water. Place in oven. Bake about one hour or until knife inserted in center of custard comes out clean. Cool to room temperature. Refrigerate until well chilled. Unmold by running a knife around the sides of the dish to loosen custard. Turn onto serving plate.
Peel parsnips and cut into as close as possible to 3" pieces. Bring water to boil, add salt and parsnips. Boil aproximately 20 minutes, until crisp tender. Drain parsnips, and place in shallow 2 Qt baking dish. Sprinkle brown sugar evenly over top. Cut butter into 1 T. pats, place evenly over top of dish. Bake 30 minutes.
Place peas, 2 Tbs water and salt in a saucepan. Bring to a boil, reduce heat and cook, covered, 3-5 minutes. Remove cover, dot with butter and pour in creme de menthe.
Chop onion and begin browning in large skillet in the oil for a couple of minutes. Add the ground beef and brown. While the meat and onions are browning, bring a pot of water to a boil and add the long grain rice. (This is just to pre-cook the rice) Keep on a gentle boil for approximately 15 minutes, drain. To the skillet with the browned meat. Add the entire can of tomatoes including the juice, breaking up the large pieces. Add the can of corn which has been drained and add the partially cooked rice. Add approximately one cup of the beef stock. Season with the chili powder, salt and pepper to taste. You should have a fairly runny mixture at this point. Don't worry, the rice will soak up the liquid as it finishes cooking. Cover the skillet and allow to simmer for about 1/2 hour or until the rice is cooked through. I like to taste it and add more chili powder to suit my taste.
While melting chocolate (either in the microwave or in a chocolate pot) poke a lollipop stick into each of the marshmallows and set aside. Crush the graham crackers finely and set in a shallow bowl. you can use the pre-made crumbs but I find there's a difference in taste and texture.). When chocolate is ready dip one the marshmallow sticks into the hot chocolate just enough to coat and immediately roll in graham cracker crumbs. Repeat with each marshmallow until all are done. When sufficiently dry place each in a food-safe baggie (check out A.C.Moore's candy supplies) and tie with a colorful ribbon. I pack mine up in altered paint cans so get your creative juices flowing and find a container you can personalize that shows off your talents. Kids love to make -and eat- them!
First, pre-heat the oven to gas mark 5 (180C). Now, mix the first three ingredients, the dry stuff. Then, mix the next two ingredients into the flour mix, and stir quickly with a wooden spoon. Try not to over work the mixture - just combine it. Add more milk if it's not working. Pop this into a lined 2lb loaf tin. Then, just before putting into the oven, throw some ice-cubes onto the bottom shelf of the oven to create a little steam. This helps make the loaf rise before the crust sets. Bake in the centre of the oven for around 45 - 50 minutes. The loaf should sound hollow when it's tapped underneath. Cool in the tin for 10 mins, then finish cooling on a rack.
Add yeast and sugar to warm water; set aside. Mix the three flours, cornstarch, vital wheat gluten and salt together. Beat egg in a small bowl; add vegetable oil and vinegar. Add water/yeast and egg mixture to flour mix. Mix well (I did this by hand, but I suppose you could use a mixer). Dough will be very wet and sticky - too wet to knead. Cover with oiled plastic wrap and place in a warm spot to rise for about 1 hour. After about an hour, dough should be airy and well risen. Keeping dough in bowl, punch down through plastic wrap. Allow to rise again (for about 1 hour). About 1/2 hour before the dough is finished rising, heat the oven to 450°F Place a Dutch oven or large glass casserole inside for about 20 minutes. When the dough is risen, it will be quite wet, but full of air pockets. Carefully pull out the oven shelf with the pre-heated casserole. Toss a handful of cornmeal into the hot casserole. Then, tilt the dough bowl over the casserole and quickly pour and scrape the dough inside. Place the cover (or aluminum foil) on top and return to the oven. Turn the heat down to 400 F., and bake for 25-30 minutes. Then remove the cover and bake for 10 minutes more. When done, the bread will be golden-brown, with a chewy-crunchy crust (especially the bottom). The crumb will be just like regular bread. To make oatmeal flour, grind regular oatmeal in a coffee grinder finely. Easy and quick. These flour proportions aren't etched in stone. Rice and tapioca flour are rather expensive which is why I used a lot of oatmeal flour. I may try this again with only oat flour and cornstarch, for a very economical loaf, and see how that tastes.
If using whole marshmallows - cut in quarters. If using Whipping Cream -the 1/2 cup must be whipped before mixing with other ingredients. Mix all ingredietns. Chill several hours or overnight.
Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate chips. Spread into (ungreased) 13 x 9 inch baking pan. Bake 25-30 minutes or until edges begin to brown. Immediately sprinkle remaining milk chocolate chips over cookie layer. Let stand 5 minutes or until chocolate chips become shiny and soft. Spread chocolate evenly over top. Cool completely. Cut into bars.
Dip spoons in melted chocolate; shake off excess. Place on waxed paper lined tray. Sprinkle 1 side with crushed candy. Allow chocolate to set. Wrap in food safe cellophane; tie with ribbon.
Pour off water and shred fish by placing on a cutting board and pulling apart with a fork. Cook potatoes until tender, drain thoroughly and return to the pot in which they were cooked. Shake over the heat until thoroughly dry; mash well and add butter and seasonings and beat until light. Add flaked codfish, beaten egg and continue beating until mixture is light and fluffy. Add more salt if necessary. Form into balls and drop into deep hot fat (385F); fry until golden. Drain on absorbent paper and keep warm until ready to serve.
For the Tortilla Wheels:. Beat the cream cheese until smooth, then add all of the other ingredients and mix well. Divide the mixture among the tortillas, spreading it evenly. Make 4 stacks of tortillas, 2 high. Roll them up tightly. Cover in plastic wrap. Chill for at least 2 hours. Preheat oven to 400. Unwrap the tortillas and trim away the ends, then cut each roll into eight slices. Place slices on baking sheets and bake for 15 to 20 minutes, until well browned. Serve with salsa. For the Salsa:. Prepare the salsa while the tortilla wheels are chilling. Heat a nonstick skillet until evenly hot, then add the mustard seeds, and cook for 1 to 2 minutes, until the seeds begin to pop (be careful not to burn). Allow to cool. Grate the rind from the orange, then peel it, and dice the flesh. Mix orange flesh and grated rind with mustard seeds and other ingredients, seasoning to taste with salt and pepper. Allow the salsa to stand until required.
Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees F). Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired. Cook for 8 minutes more or until chicken is white in appearance and firm to the touch. Sprinkle with lemon juice and sesame seeds. Add mushroom slices, cooking 2-3 minutes more and serve hot with cream sauce. Cream Sauce: Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and 1 cup whipping cream into saucepan, stirring over low heat. Sauce may be stored for up to 3 days. When reheating, add 6 tablespoons whipping cream and stir completely before serving.
Place oven rack in the center of the oven. Preheat oven to 375 degrees F. Spray a 9 by 5 inch loaf pan with cooking spray. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta cheese. salt and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on a instant read thermometer, about 45 minutes. Remove from the over and let rest for 5 minutes. Transfer to a cutting board and slice. Place on a serving platter and serve.
Mix all ingredients. Cook at 400 degrees F for 1/2 hour in serving dish. Serve with tortillas.
Cut onion and press garlic and let both sit for at least 5 minutes to bring out their hidden health benefits. Heat 1 TBS broth in a stainless steel wok or 12-inch skillet. Healthy Stir Fry onion and asparagus in broth for about 3 minutes over medium high heat, stirring constantly. Add ginger, garlic, chicken, and continue to stir-fry for another 3-4 minutes. Add soy sauce, vinegar and red chili flakes. Stir together and cover. Cook for another 2-3 minutes. This may have to cook for an extra couple minutes if the asparagus is thick. Season with salt and pepper to taste.
Whisk together flours, caraway, yeast, and salt in large bowl. To flour mixture add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. (The dough will be very wet.). Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. Line inside of 10 inch skillet with a 12- by 18-inch sheet of parchment paper. Spray paper with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. (I've also delayed the rising by placing dough in the refrigerator for up to 12 hours.). About 30 minutes before baking, adjust oven rack to lowest position, place a large heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for approximately 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
Process chicken in a food processor until it is the consistency of ground beef; spoon into a large bowl. Add egg and next 6 ingredients to ground chicken in bowl; stir until blended. Shape chicken mixture into 8 patties(about 6 ounces each). Chill 30 minutes until firm. Cook chicken patties, in batches, in a lightly greased nonstick skillet over medium high heat 5 to 7 minutes on each side or until done. Top each patty with a cheese slice. Cover and cook 1 minute until cheese melts. Top bottom halves of buns with tomato slices. Spread Lemon Mayonnaise evenly on tomato slices. Top with chicken patties and lettuce, and cover with tops of buns. Enjoy! Lemon Mayonnaise: Stir together all ingredients. Cover and chill until ready to serve. Enjoy!
Heat oven to 400°F In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 2 minutes. Beat in vanilla and salt. Reduce mixer speed to low, and beat in flour (dough will be very dry). Beat in oats, crushed candy canes, and 12-15 drops of red food coloring. Shape heaping teaspoons of dough into balls, place on ungreased baking sheets 1/2 inch apart, and bake 15 to 18 minutes per batch. Place icing sugar in large bowl. Roll hot cookies in sugar, let cool completely, and repeat.
Preheat oven to 350 degrees. In a large mixing bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with the sour cream, beating well after each addition. Spoon one-third of the batter into a greased and floured 10-inch Bundt pan. In a small bowl, pour out whole berry cranberry sauce and stir ingredients together as in the can they are separated. Top the cake mixture with one-third of the cranberry sauce (make sure not to bring it to the sides as it is difficult to remove from the pan). Repeat layers two times. Sprinkle top with finely chopped pecans. Bake at 350 degrees for 65-70 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pan onto a wire rack. Cool completely then place on cake plate. Combine icing ingredients until smooth. Drizzle icing over cake. Let set before serving.
DOUGH:. Sift the flour into a large mixing bowl. Cut in the diced butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Lightly stir in the yogurt, mixing until the dough just begins to come together (it should feel crumbly). Don't knead the dough, just gather all the crumbs and press them into a ball with your hands. Cover and chill for 30 minutes. FILLING:. While dough is chilling, put the apples, lemon juice and superfine sugar in a small pan over low heat. Cook, stirring constantly, until all the liquid has evaporated. Remove from the heat and stir in all the remaining filling ingredients (spices and walnuts). ASSEMBLY:. Preheat the oven to 350 deg. F. Grease two large baking sheets with butter. Divide the dough into 30 pieces. Roll each piece into a ball, then press your thumb into the ball to form a large hollow. Spoon the filling mixture into the hollows and press dough around it to seal it inches. Very gently press the filled cookies down to flatten them out a bit, but not so much that your filling leaks out. Place the balls on the baking sheets, seam side down, and bake them for about 35 minutes, or until lightly golden. Remove cookies from oven. Sift confectioners sugar and cinnamon over warm cookies, then allow to cool. Cookies keep for about 3 days at room temperature, or they can be frozen for several months.
In large punchbowl, combine cran-raspberry juice and pineapple juice. Add frozen lemonade and frozen limeade. Stir until partially melted. Add 7up, stir. Add sherbert just before serving.
In a small mixer bowl beat margarine and sugar til blended. Beat in egg, milk, and vanilla. Stir in carrot. In another bowl combine flour, powder, cinnamon, salt and nutmeg. Add carrot mixture and stir until blended. Spray an 8x8x2" baking pan with nonstick cooking spray. Pour batter evenly into pan. Bake in a 350°F oven for 20-25 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool on wire rack.
Mash bananas in a large bowl. Add sugar and mix well. Cut in butter. Add egg and beat slightly. In a separate bowl, mix together flour, baking soda and a dash of salt. Gradually add to banana mixture. Pour into a well-greased loaf pan. Bake in a preheated 350 oven for 45-55 minutes. A toothpick inserted should come out almost clean.
Combine all ingredients in a small saucepan. Bring to boil. Reduce heat and simmer, stirring occasionally, until very thick, 30-45 minutes. Taste and adjust seasonings if needed. Refrigerate. Warm to room temp before serving.
Sprinkle yeast over a mixture of3 tbsp water and 1 tsp sugar. Let this stand 10 minute. Place in bowl boiling liquid, molasses, oil, salt. Cool slightly and add yeast mixture. In processor add flour (reserving 1/2 cup), oatmeal, & salt. Add liquid through spout and add reserved flour until right consistancy. About 45 seconds. Let rise in greased bowl until double. Punch down. Shape into loaves. let rise. Brush with molasses and sprinkle with oats. Bske 375 until done (hollow sound when tapped).
Place short ribs, water and seasonings in large pot. Cover and cook slowly for one hour. Skim off fat and cook another hour. Remove bay leaves. Remove short ribs from soup, cut off meat and dice. Add diced meat, green pepper, onion, sugar, tomatoes, and rice. Cook 45 minutes. Add frozen mixed vegetables and cook another 15 minutes. Add can of beef broth and cook another 10 minutes.
Prepare vegetables into soup sized pieces. Cover with water, and bring to a boil. Boil 20 minutes until tender. Meanwhile, brown sausage in the bottom of a soup pot. When it starts to get browned, or starts to stick, add 1/2 - 1 cup of water. The juices etc from the sausage is what flavors the soup. Add the chicken base, and the drained vegetables when they are done. You will need 2 -3 cups of additional liquid, you can use the water from the veggies of fresh. Add the liquid, and cooked chicken, bring to a boil. When it reaches a boil, add the rice. Simmer 5 minutes or so. Add salt, pepper, and possibly cajun seasoning blend to your tastes. (You may not need salt if you use bullion.). Remove from heat, allow to cool 5 minutes before serving.
Cook broccoli until tender crisp. Cook onions in boiling salted water: drain. In a saucepan melt half the marg; blend in flour salt and pepper. Add milk and cook stirring constantly until thickened and bubbly. Reduce heat and blend in cheese until smooth. Place vegetables in casserole. Pour sauce mixture over and mix lightly. Top with shredded cheese. Melt remaining marg and toss with bread crumbs. Sprinkle over casserole. Bake at 350 degrees for 40- 45 minutes.
Cook macaroni according to package directions and drain. In that same saucepan melt butter. Add the dressing mix and whisk until combined. Add in the milk and heat through. Stir in the cheeses until melted. Stir in sour cream. Add macaroni back into cheese sauce and heat through.
preheat oven to 375*F (190*C). butter baking dish. place cooked, chopped leeks in bowl with beaten eggs, mix together, incorporate flour. add paprika, nutmeg and milk, season well, mix together with whisk. pour mixture into baking dish and bake for 40 minutes in oven. slice and serve.
Preheat the grill, or barbecue and line the grill rack with tin-foil. Place the aubergine, peppers and tofu into a shallow dish, then mix the oil, garlic, ginger and soy sauce together and pour over them. Leave covered for 30 mins, occasionally turning the vegetable in the marinade. Thread the vegetables onto the skewers with the tofu. Grill on a medium heat for 5-8 minutes, or barbecue until the aubergine is softened. Brush occasionally with any remaining marinade and turn. To serve: Combine with cinnamon and coriander flavoured couscous and a tossed green salad to serve.
In a large bowl, stir together the flours, baking powder, and cinnamon until evenly blended. Add the vanilla, egg replacer, apple sauce, and water. Stir until"just mixed". Portion out about 3/4 to 1 cup of batter onto hot non-stick pan or lightly oiled frying pan and cover with a lid. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook on other side until golden brown. Repeat process until all the batter is gone.
Pack to the campsite in the mesh bag or bags. Boil water in large dutch oven with lid. Open bag, cut potatoes, yams, carrots in 4 sections. Peel onion and turnip. Cut them in 4 sections. Pack back in mesh bag. Tie shut. Drop in boiling water. Put the lid on. Make sure the bag does not float to the top. Put a rock or weight on the bag if it does. Cook for 15 to 20 minutes. Take bag and drain any water. Pour out on foil or metal pie plates. To mash: Take your hatchet and mash with the back edge. Make sure the hatchet is clean. Season. You can remove any skins if you want.
Cut up apple (with or without skin - your choice) into bite sized chunks. Put the chopped apple into a container with a lid (ex. an empty margarine container). Sprinkle on the cinnamon, put the lid on the container, and gently shake so cinnamon covers apple. Eat and enjoy immediately.