HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes. Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up). Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes. Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes. Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds. Spoon warm cherries into shallow bowls and top with scoops of ice cream. Note: Cherries can be cooked 3 hours ahead and kept, covered, at room temperature. Bring to a boil just before serving.
Cook the apples, cane sugar, and water over medium heat until apples are soft. Combine the cooked rice, apples with sauce, lemon juice, rice syrup and pour into a 9x13 inch pan prepared with non-stick oil spray. Mix the flour, oats, brown sugar, cinnamon, salt and cut in vegan butter until crumbly. Stir in nuts. Sprinkle over rice-apple mixture. Bake at 350F for 30 minutes or until brown and bubbly.
All ingredients must be at room temperature. Add ingredients in the order specified in your bread machine owner's manual. Set bread machine on standard bread making setting. Select crust light.
In 1 1/2 qt casserole, stir together sugar and syrup. Micro on high for 4 minutes. Stir in cashews. Micro on high 3-5 minutes only until light brown. Add butter and vanilla, blending well. Micro on high 1-2 minutes more. Nuts will be lightly browned and syrup very hot! Add baking soda and stir gently stir until light and foamy. Pour onto lightly greased cookie sheet. Cool 30-60 minutes. Break into small pieces and store in airtight container. NOTE: can sub 1 cup salted peanuts, OR 1 cup pecan halves, OR 1 cup dry roasted almonds with 1 tsp almond extract for the vanilla and omit butter adding 1 cup shredded coconut with the almond extract.
Brown ground beef and ground sausage, drain grease. Add seasonings, veggies, diced tomatoes, and tomato sauce. Simmer till veggies are tender. Meanwhile, cook rice and set aside. When meat sauce is done, skim the top of about two cups of tomato gravy and put aside. Add rice in a little at a time to ensure mixture. Stuff peppers and place in large baking dish. Cover with reserved gravy. Bake at 350 for approximately an hour -- or till tops are nice and brown and peppers are tender.
Combine olive oil, water or stock, garlic, lemon juice, and bay leaves in a large saucepan. In a mortar and pestle, briefly grind together the thyme and rosemary. Add the herbs, the peppercorns, and the salt to the marinade. Add the mushrooms to the saucepan and bring mixture to a boil. Reduce heat to medium-low and simmer 5 minutes. Remove from heat and let cool. Refrigerate mushrooms in their marinade for 1 to 2 days. To serve, remove from refrigerator at least 1/2 hour before serving. Drain the marinade from the mushrooms, picking out the bay leaves and peppercorns. Garnish, if desired, with freshly-chopped Italian parsley.
sift together flour, bp and salt twice. beat egg whites until foamy. add 6 Tbs sugar, 1Tbs at a time beating until mixture stands in soft peaks. cream shortening, add 1 2/3 cup sugar, cream until light and fluffy, add vanilla and almond extract. Add flour mixture alternately with milk, beating after eah addition until smooth. Add egg whites and beat for one minute until smooth. Grease pans two nine inch square pans or one 13x9x2. Bake in moderate oven 350, square pans take 30 to 40 min oblong pan 35 to40. Cool cake on racks 10 minute. Loosen from sides of pan turn right side up to cool. To keep from drying cover or wrap cake as soon as cooled. Make recipe 5 times to serve 100 guest. When cake is assembled frost the sides of whole cake. Start at the top and work toward bottom layers. Ornamental frosting: 12 cup butter 1/2 tsp salt 12 cup confectioners sugar sifted 5 egg whites unbeaten 1/2 cup cream 2 tsp vanilla. Cream butter, add salt gradually add about 1 cup of the sugar, blending well. Add creaming sugar alternately with egg whites. Cream until right consistency to spread. Aply a thin glaze to cake before frosting to anchor crumbs. Make glaze by adding hot water to some of the frosting. About 1 tbs water to 1 cup frosting. To tint frosting add about 1/4 tsp food color with 1 tbs frosting, add small amounts of this to your base frosting. Tint enough to frost whole cake as it is hard to match colors with another batch.
The night before, feed the starter as you usually would. The next morning measure out 1 cup of starter and return remainder to crock. Preheat your waffle iron. In a large bowl, stir the baking powder, soda, flour, sugar and spices. In a small bowl lightly beat the egg yolks until light and lemon colored, stir in the mashed banana, extract and butter. Stir the banana mixture into the flour along with the stater and milk; stir to combine well; stir in nuts. Beat the egg whites until light and fluffy, fold into batter. Pour batter, about 1/3 to 1/2 cup per waffle into the waffle iron and bake until golden brown. Makes about 10 waffles that measure 3 1/2 inches x 4 inches.
Preheat outdoor grill to medium-high heat according to manufacturer's directions. Place four 18x2-inch pieces of heavy foil on counter. Spray each with cooking spray. For each packet, spread a generous teaspoon barbecue sauce in center. Place 1/2 cup potatoes in single layer over sauce. Spoon another teaspoon sauce over potatoes. Top potatoes with chicken. Spoon 1 teaspoon sauce over each breast. Top each with 1/4th bell pepper, onion and black pepper. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather. Place packets on grate of covered grill. Gril 15 to 20 minutes or until chicken is no longer pink in centers (165°F) and potatoes are tender. Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts. COOK'S TIPS: Packets may be baked in shallow pan in 425°F oven 20 minutes or until chicken is no longer pink in centers and potatoes are tender.
preheat oven to 160c. lina a 20cm square slice tin. combine all ingredients in a bowl. press into tin HARD. bake for 20 minutes or until a skewer comes out clean. ICING. mix all three ingredients pour over slice and allow to cool in tin.
With a mixer cream the cream cheese. Add 1 cup of dark brown sugar and blend. Add 1 teaspoons vanilla and mix well. Enjoy!
Preheat oven at 350 degrees. Season chicken breasts to taste with garlic powder, onion powder, salt, black pepper. Marinate pieces in apple juice. Set aside. Mix flour, paprika, salt, thyme, paprika, thyme, black pepper in large bowl. In smaller bowl, pour canola oil. Remove one chicken breast at a time from marinade and let drip dry. Set in oil, drip dry. Then coat in flour mixture. Place on greased cookie sheet or tray. Bake for 30 minutes, turn over, and bake for 20 minutes more.
Mix flour, soda, salt, sugar, cocoa until well blended. Add mayonaise, water, vanilla. Beat well by hand or electric mixer for about 5 minutes. Pour into greaased, floured or wax-paper lined loaf pan. Bake at 350 degrees for about 40 minutes untilit test done with a toothpick inserted in the center. Turn loaf out to cool on a rack.
Preheat oven to 350°F Cream margarine, sugar and molasses until light and fluffy. Add tofu puree and vanilla; beat for 1 more minute. Mix flours, soda and salt in small bowl. Add to creamed mixture and mix at low speed. Fold in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for 8-10 minutes. Cool on wire rack.
Prepare sauce (soy sauce through ginger). Heat Instant Pot on saute. When it reads HOT add a little cooking oil and brown thighs on both sides. Season with salt and pepper. Remove chicken. Saute onion, garlic, and chili about 2 minutes. Turn Instant Pot off. Add chicken, potatoes, carrots, and mushrooms and pour sauce over. Seal Instant Pot and set on Poultry for 12 minutes (10 if boneless). Soak the noodles. Quick release. Remove meat and veggies to serving dish. Turn on Saute and add noodles. Boil 2 minutes. Pour noodles and sauce over meat. Garnish with green onions and sesame seeds. Serve with rice.
Heat oil in a large saucepan on medium and cook onion for 5 minutes until softened and then add garlic, chilli and paprika, and cook for 1 minute till fragrant. Stir sweet potato through, eggplant, tomato passata and 2 cups of water and bring to the boil and then let simmer for 15 minutes until sweet potato is just tender and then add chickpeas and simmer for 5 minutes. Stir through parsley and serve with crusty bread.
Preheat oven to 350. Combine crumbs, sugar and margarine; press firmly on bottom of 8 inch square pan. I use the aluminum foil pans to freeze inches In small bowl combine egg yolks, sweetened condensed milk and lemon juice and beat well. Pour over crumbs into pan and bake 8 minutes. Cool completely. Top with whipped topping and freeze 4 hours or until firm. Let stand 10 minutes before serving. Garnish with lemon score. Keep leftovers in freezer. **can be chilled instead of frozen if planning to eat soon.
Wash the rice several times until the water runs clear. Transfer the rice to a heavy pot or electric rice cooker and add the equal amount of water. Simmer over low heat allowing the rice to steam for 15 minutes more with the cover on at all times. Add sugar, salt, oyster sauce and soy salt to the rice and mix thoroughly. Soak lotus leaves thoroughly in boiling water, wash them and spread them out on a table. Mix all the stuffing ingredients together in a bowl. Spread one thin layer of cooked sticky rice on each lotus leaf then add stuffing on top of rice in the centre. Cover with another thin layer of sticky rice. Fold the lotus leaves inwards and wrap well. Steam them in the steamer over high heat for 10 minutes.
Combine the flours, sugar, onion powder, yeast, garlic, and salt in a bowl. Add the water and knead to make a dough. Cover and set aside in a warm place for 6 hours. Work the dough gently with your hands and set aside to let rise a second time. Using wet hands, divide into 6 pieces. Roll with the palm of your hands to form a ball. Place on an oiled baking pan, spacing them 2 - 3 inches apart. Cover tightly with foil and place on the lower rack of the oven for about 15. minutes or until the bottom is golden in color.
Put all ingredients in LARGE bowl in order listed, stir well to blend. Refrigerate until cold and serve.
Put HALF of all ingredients in a blender and blend till well mixed. Scrape sides with a spatula if necessary. Test for sweetness and thickness and add condensed milk/water to achieve the a sweeter and thinner drink if you prefer. Repeat with the second half.
Preheat oven to 350. Melt 2 T. butter in a large saucepan on low. Stir in flour and salt. Add milk gradually, stirring until smooth. Increase heat to medium and cook until bubbly and thickened, stirring constantly. Add cheese, stirring until melted. Stir in 1/4 cup corn flakes and corn and remove from heat. Arrange the broccoli in a 12 X 7 X 2 glass baking dish. (I have used a 9 x 13 and its fine). Pour the cheese sauce over broccoli. Melt remaining butter in small saucepan. Stir in remaining corn flakes. Sprinkle over the casserole. Bake at 350 for 30 minutes.
In large bowl, cream first 4 ingredients. Add eggs and vanilla. In separate bowl, combine dry mixture, except chips. Add dry mixture to creamed mixture, blend. Add chips to dough. Drop by spoonfuls onto greased cookie sheet about 2-inches apart. Bake in pre-heated oven at 350°F for 10-12 minutes. Let set on pan for 1 minute after removing from oven.
Preheat oven to 400°F. Coat a baking pan with cooking spray. Season fish with salt and black pepper, and put fish in pan. Combine spinach, sour cream, onion and garlic powder; and stire until evenly mixed (A food processor would give a smoother and more finished looking result) Spread spinach mixture evenly over cod in pan. Cover pan with foil and bake 10 minutes. Uncover and bake until fish is fork-tender, about 5 minutes more. Yields 1 piece of cod, about 1/3 cup of spinach mixture. A side dish of sliced and steamed summer squash would be a nice accompaniment.
Pre-heat the oven to 350°F. Sift the flour, baking powder and salt in a large bowl. Set aside. Combine the butter and sugar using a mixer until blended. Add the eggs, one at a time, to the sugar mixture, mixing on low in between each addition. Add the vanilla and mix. Add the flour and mix until combined. Stir in the chips. Coat a 9-inch x 13-inch pan with nonstick cooking spray and spread the batter evenly into the dish. Bake for 30 minutes, then cover the top with foil to avoid over-browning. Bake for another 10-15 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. You will think they are under-done, but they aren't. Make sure you don't overbake!
Wash and stem the bell peppers and the jalapeno. Use a food processor to finely mince the peppers - be careful not to turn them into mush. You want the pieces of the pepper to be the consistency of a relish. Put the minced peppers in a large bowl and combine with the canning salt. Let this mixture sit, covered, at room temperature for 3 hours. Line a counter with lots of paper towels - I usually use 5 layers. You are going to be placing the drained peppers on these paper towels, so make sure you cover a large enough space; at least 1 foot by 1 1/2 feet. Drain the peppers well in a colander, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the peppers. You will see that a lot of water still comes out. Place the drained and squeezed peppers on the paper towels. Make a spice bag out of a double layer of cheesecloth, and tie the allspice up in it. In a non-reactive 10 to 12 quart pan, combine the drained peppers, the spice bag containing the allspice, the sugar, and the vinegar. Bring to a boil over high heat, then lower the heat to medium. Cook the relish over medium heat for 1 hour, stirring frequently. Keep your eye on it - I have had this relish burn on me due to the high sugar content, so stir frequently - do not walk away from it. If the relish looks like it may be about to burn, turn down the heat. When the relish is done, the pieces of pepper will be translucent and the syrup will be thick. Remove the spice bag and ladle the relish into canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight. Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
Dig a whole in the ground approximately 2 feet wide, 4 feet long and 18-inches deep. Line whole with stones and heat for 2-3 hours using wood and/or charcoal. After 2-3 hours, remove coals and embers from stones and place 1/2 bushel fresh seaweed on top of the hot stones. **REMEMBER: the stones must be extremely hot to achieve adequate steam to cook. Now, work quickly to layer food on top of seaweed. Spread food evenly over each other in layers. First, place soft shells clams on seaweed;. Next, little necks;. Next, sausage and fish; To make it easier for removal, place these ingredients in a cheesecloth bag.: Next, whole peeled onions, sweet and white potatoes;. Finally, place Lobsters on top of all. Cover food with clean white wet cloth and place remaining seaweed on top of cloth. Now, cover entire back with a wet tarpaulin, sealing steam in created by hot stones and seaweed. Only allow a samll amount of steam to escape to relieve pressure. Allow bake to cook 1 or more hours until potatoes are soft.
In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture. Toss to coat evenly. Transfer to four ungreased 15x10 inches baking pans. Bake at 250 degrees 45 minutes, stirring every 15 minutes. Cool completely, stirring several times.
Fry bacon until crisp. Remove to paper towel-lined plate. Sprinkle chicken with seasonings while the bacon crisps. Crumble bacon once cooked; set aside. Add the chicken to the hot bacon fat in the skillet. Cook chicken, turning every few minutes, until juices run clear and no longer pink. Remove from skillet and keep warm. Add chopped jalapenos to the skillet and cook for a couple of minutes. Add garlic and cook for 30 seconds to a minute more, until fragrant. Add chicken broth, deglazing pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Add in shredded cheese and bacon, stirring until the cheese in melted. Turn off heat and stir in cilantro. Serve chicken on a bed of Mexican rice and topped with sauce. Garnish with additional cilantro if desired.
Preheat the oven to 400F. In a small bowl combine garlic, rosemary, sea salt, pepper and 3 Tablespoons of the olive oil into a paste; set aside. In a dutch oven or other oven-proof pot, heat remaining olive oil over medium heat. Brown the pork roast on all sides, about 2 minutes per side. Remove the pot from the heat and stir the milk into the pan juices. Spread the garlic-rosemary paste over the top of the roast and cover the pot. Place the pot in the oven and cook, basting occasionally with the pan juices, for 45 minutes. (If the pan juices evaporate you may add more milk, about 1/2 cup at a time.). Check the temperature of the roast. It is ready when the thermometer regesters 155°F. Transfer the roast to a cutting board and let rest for 5-10 minutes before carving. Meanwhile, whisk the pan juices to break up any solids (the milk will curdle during the cooking.) If the sauce seems too thin, simmer on top of the stove over high heat for a few minutes to thicken. Slice the roast and serve with the sauce spooned over. Especially good with mashed potatoes, rice or egg noodles.
In small bowl, combine soy sauce, brown sugar, ginger, and garlic and mix well. Allow to stand for at least 30 minutes to let flavors develop. Place chicken on plate. Brush both sides of each chicken breast with soy sauce mixture. Cover and let stand for 15 minutes at room temperature to marinate. Heat grill. When ready to barbecue, oil grill rack. Place chicken on gas grill over medium high heat. Cook for 10 to 15 minutes or until chicken is tender and juices run clear, turning once. Top each with pineapple slice during last few minutes of cooking time. Serve sprinkled with coconut, if desired.
Thaw and thoroughly drain the spinach. Blend all the ingredients. Store, tightly covered, refrigeratred, at least 1 hour before serving. Serve with homemade pita chips.
Heat oven to 350*. Grease a baking sheet and set aside. Cream 1/2 C crisco, the cream cheese, and milk in medium bowl until well blended. Beat in brown sugar and mix in 1/2 C preserves. Combine flour, baking powder, cinnamon, and salt. Mix into creamed mixture. Stir in coconut and drop 2 Tbsp of dough into a mound on baking sheet to form each cookie. Place 2" apart and bake for 14 minutes. Cool for 1 minute and remove cookies to cooling rack. Cool completely before frosting. For frosting, combine frosting ingredients in small bowl. Beat until well blended. Frost cooled cookies and sprinkle each with coconut. HINT: Also try peach or pineapple preserves!
Melt butter and pour into a 9x13 pan, add 1 box stuffing mix and press into bottom of pan to form crust. Boil squash and mirepoix in water until tender - do not over cook. Mix sour cream, soup, cheese, cooked and drained squash mirepoix mixture and 1 box of stuffing mix in a bowl stir until well blended. Spread squash mixture evenly on top of crust. Bake 350 deg for 30 minutes.
Saute mushrooms, tamari and black pepper in oil until mushrooms are tender. Add water and bring to a boil. Slowly add cornstarch and cook at a low boil, continuing to stir until the gravy is thick and clear. Adjust seasoning as necessary. Serve.
Combine flour and parsley in a large bowl. Stir in combined sour cream and 1 tablespoon of milk. Mix quickly to form a soft dough. Turn onto a lightly-floured surface. Knead gently. Press or roll dough into a rectangle shape, about 5mm thick. Prepare filling. Beat cream cheese with 1 tablespoon of milk milk until smooth. Spread evenly over dough. Top with antipasto and oregano. Fold dough from the long edge. Place on a lightly-greased baking tray. Cut slits in the roll at 2cm intervals. Brush with extra milk. Sprinkle with cheese. bake in a hot oven (200oc) for 20 to 25 mins or until golden. Serve warm.
In a medium, heavy saucepan over low heat, melt 1 cup of the semisweet chocoalte chips with the unsweetened chocoalte; remove pan from heat. Add the butter, vanilla, and salt to the melted chocolate and stir until the butter melts and is incorporated into the chocolate. Let stand until the mixture is at room temperature. Using an electric mixer at high speed, whip the chocolate until it holds soft peaks. Fold in the remaining chocolate chips, marshmallows, and nuts. Frost as desired.
NOTE: USE REAL BUTTER AND PURE MAPLE SYRUP (DON'T EVEN THINK ABOUT USING MARGARINE AND IMITATION MAPLE PANCAKE AND WAFFLE SYRUP!). (STEP ONE): PREHEAT oven to 400°F for sheet cornbread OR 350°F for muffins; BUTTER an 8"x8" square glass baking dish or a 9"x9" glass pie plate (OR grease, then add liners, in up to 18 muffin cups). COMBINE the dry ingredients in a medium mixing bowl (1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon fine sea salt, 1/8 teaspoon cinnamon). WHISK the wet ingredients well in a small mixing bowl (3/4 cup fat-free buttermilk, 3/4 cup grade A pure maple syrup, 1/3 cup vegetable oil, and 1 lightly beaten large egg). ADD the wet ingredients to the dry ingredients; STIR just until blended (IF PREPARING MUFFINS, LET BATTER REST 3-4 MINUTES, RE-STIR, THEN FILL MUFFIN CUPS. SCRAPE batter into prepared baking dish, or equally into muffin cups, using a flexible spatula. BAKE sheet cornbread on center rack at 400°F for 20-25 minutes, OR muffins at 350°F for 18-20 minutes, or until wooden pick inserted in center comes out clean. MEANWHILE, prepare the MAPLE-BUTTER GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. Add 1 tablespoon pure maple syrup. Stir as needed, until flavors meld and consistency is smooth, about 3 minutes. Keep warm on lowest heat. IMMEDIATELY after baking while wearing oven mitts, baste the MAPLE-BUTTER GLAZE quickly, neatly and evenly over top of corn bread using a soft pastry brush. COVER baking tin with a foil tent (don't allow tent to touch cornbread or muffins), sealing the edges tightly; LET stand for 10 minutes. SERVE warm and enjoy.