HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine flour, sugars, baking powder and salt. Add melted unsweetened chocolate, eggs, oil, juice, rum, peel and vanilla; stir to combine. Add baking chips and nuts; mix until dough is well blended. Quarter dough; shape into 4 logs, each about 2 1/ 2" wide by 14" long. Place 2 logs on each of 2 lightly oiled (10x15") baking pans. Bake logs at 350 degrees just until firm to touch, about 20 min. Cool logs slightly in pans; using a serrated knife, cut diagonally into 1/2" wide slices. Place slices cut side down on pans; bake until crisp, about 15 min. more. Cool cookies. Meanwhile, in a double boiler, melt white chocolate and shortening over hot water, stirring until smoot h (or heat in a nonmetal bowl in a micro oven on 100 percent power for 15 sec. at a time, stirring after each interval, until soft and smooth, about 1 1/2 min.total). Dip 1 end of each cookie about 1" into white chocolate to coat. Lay cookies on wire racks until firm; chill to speed process. Serve, or wrap airtight to store up to 2 days; freeze for longer storage.
Preheat oven to 350°F To make cornbread, combine first 5 ingredients and pour into a greased shallow baking dish. Bake for 20-25 minutes. Remove from oven and cool. To make dressing, crumble dried white bread slices, cornbread, and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5-10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.
Mix all the ingredients well. You may add some (cut) onion, garlic, spices or herbs to your liking.
Melt butter and fry spring onions for 5 mins until soft. Turn down heat and add cheese, beer and mustard. Season with black pepper and allow the mixture to combine and melt. Toast the bread. Pour over the cheese mix. Grill until golden and bubbly.
Mix together chicken, apples, celery and walnuts in a bowl. Whisk together, dressing ingredients. Season to taste. Pour over chicken mixture in bowl; toss well. Refrigerate at least 2 hours. Arrange lettuce on serving plates; top with chicken waldorf salad.
Put all ingredients except the cilantro into a sauce pot and bring to a boil over medium high heat. Reduce to a simmer and cook uncovered for about 10-15 minutes. Turn off heat and cool for a few minutes. Place in a blender or use a hand held blender to puree mixture. Place back in the sauce pot, cook over medium to medium-low heat and reduce to your desired thickness. When making this sauce for shrimp cocktail, I like it much thicker so I did use about a tablespoon of cornstarch -- made a slurry -- and brought back up to a boil to thicken a bit. If you do this, however, do not use too much cornstarch that would alter the flavor. Chill the sauce before serving. Add cilantro right before serving. This sauce can also be used as a sauce for any other dishes -- chicken, vegetables, etc. On the heat scale, I would place it as a 2 out of 5 -- a little kick but not much. Add additional Serranos if you desire more heat.
Peel the squash and remove the seeds and chop. Peel, core and chop the apple. Heat the butter in a large pan. Add onions and cook, stirring constantly for approximately 5 minutes until soft. Stir in curry powder. Continue cooking to bring out the flavor, stirring constantly (about 2 minutes). Add the stock, squash, apple and sage. Bring to boil, lower heat, cover and simmer for 20 minutes, until squash and apples are soft. Meanwhile, make the horseradish cream. Whip the cream in a bowl until stiff, then stir in the horseradish sauce and curry powder. Cover and chill in the refrigerator until needed. Puree the soup in a blender or food processor. Return to the clean pan and add the apple juice. Season to taste. Reheat gently, without boiling. Serve in bowls topped with horseradish cream and a dusting of curry powder. Optional: Garnish with shredded lime rind.
Heat oven to 425°. Lightly spray 12" pizza pan or 9x13 pan. Unroll dough and place on pan. Press out to form crust. Sprinkle sesame seeds evenly over dough. Bake 10-12 min or light golden brown. Meanwhile, cook bacon over medium heat until crisp. Drain. In small bowl mix mayo and lemon peel until blended, Spread mayo over crust. Top with jack cheese, basil, turkey, bacon, and tomatoes. Sprinkle with the swiss. Bake 7-9 min or cheese is melted and crust has browned.
Place beans in a 13x9x2 inch baking dish. Arrange chops over beans. Sprinkle with salt and pepper. Lightly spread chops with mustard. Sprinkle with brown sugar. Spread with catsup. Bake, uncovered, at 325 F for 1 1/4 hours. Place onion and lemon slices on each chop. Bake 15 minutes. Trim with parsley if desired.
Cut bread diagonally into 12 (1/4 inch thick) slices; arrange on baking sheet. Brush slices evenly with Italian dressing and sprinkle with Parmesan cheese. Bake 375 degrees 5 - 6 minutes or until lightly toasted. Spread untoasted sides of bread slices evenly with mayonnaise and mustard. Layer 4 bread slices, mayonnaise side up with salami, bologna and provolone. Top with 4 bread slices, mayonnaise side up; layer with lettuce tomatoes and bacon. Top with remaining 4 bread slices, mayonnaise side down. Cut in half and secure with wooden picks.
Preheat the oven to 350 degrees. In a large sauce pan, melt the butter on medium heat. Add the onions, white wine, sugar, thyme, salt and pepper and cook the onions until softened and golden brown. While the onions are caramelizing, combine the Ricotta cheese and egg in a small bowl and set aide. Unfold puff pastry sheets on a a large cookie sheet making sure both sheets connect in the middle of the pan. Gently fold in each side of the puff pastry sheets approximately 1 inch. Spread the Ricotta cheese mixture evenly over the puff pastry and lightly sprinkle most of the Parmesan cheese on top. Reserve some to sprinkle on top of the onions. Add the caramelized onions evenly over the cheese mixture and top the tart off by sprinkling any remaining Parmesan cheese. Bake for 30 minutes until puff pastry is golden brown and cooked through. Cut into small pieces for appetizers or bigger pieces to eat as a main dish. Enjoy!
Rid clams of any sand by first scrubbing them under cold running water. Then put them in a bowl, cover with the cold water, and sprinkle with the salt. Refrigerate no longer then 30 minutes. Drain and rinse. Heat the oil in a 5-quart pot over medium. Sauce the onion 5 to 8 minutes or until golden brown. Stir in the garlic and cook another minute. Add the clams to the pot, cover securely and steam 8 minutes, or until the shells are open about an inch. Steam any clams that have not opened 1 more minute. If still unopened, discard. Keep the liquid simmering while you lift the clams onto a platter. Add the tomato and basil to the pot, cook for a few seconds. Remove the sauce from the heat. Stir in one tablespoon of the balsamic vinegar, and salt and pepper the sauce to taste. Here you have two choices. You can serve the clams hot or you can continue to follow the recipe to serve the clams room temperature. If you choose to continue let the clams and sauce cool to room temperature. Transfer the sauce to a sealed container. If desired, remove some of the top shells from the clams. Ass any liquid from the platter holding the clams to the container with the sauce. Tightly cover the clams and refrigerate separately. Take the sauce out of the refrigerator about 30 minutes before serving. 10 minutes before serving remove the clams from the refrigerator and arrange them on individual plates. Taste the sauce for seasoning, stirring in the remaining vinegar if desired. spoon the sauce over the clams arrange clusters of greens on each plate and serve.
Whisk poppy seed dressing ingredients together in a glass bowl. In large salad bowl, combine salad ingredients with the dressing and mix well. Cover and chill at least 3 hours. Before serving, season with fresh cracked black pepper. Servings are estimated.
Lay out half your ice cream sandwiches in the bottom of your dish. Depending on the size of your sandwiches this will be 6-9. Cover with half of your Cool-Whip. Top with chopped nuts. Drizzle syrup(s): I use both. Second Layer: Repeat all of the above steps. Cover with lid and freeze for 2 hours. This recipe is great because you can vary it according to your taste. Using any type sandwich, nut and syrup, you can make it a little different every time.
Heat until warmed throughout. Yummy! You can eat this the next day right from the fridge (cold) or warm up and serve with fresh bread & corn on the cob.
In a glass bowl, stir together the cram and sour cream and set aside. In a dutch oven, saute together cauliflower, onion, shallots and garlic in lemon juice and butter until onions and cauliflower are soft. Do not allow the vegetables to brown. In a food processor or in a blender (in batches) puree the cauliflower mixture with some of the broth. Pour blended soup back into the dutch oven and add the remaining chicken broth, seasonings, parsley and some of the and chives. Simmer soup for a few minutes. Add the cream mixture and stir until it is blended. Heat through and serve with a sprinkling of chives and dill.
Bring water to a boil in a large pot. add the ground beef-raw-stir until seperated and reduce heat to simmer. Add onions, garlic, tomato sauce, cider vinegar and worcestershire sauce. Stir to mix well. Add peppercorns, allspice, cloves, bay, salt, cinnamon, cayenne and chocolate. Bring to a boil then reduce to a simmer for 3 hours. Cool and refrigerate overnight. Skin off all of the fat and discard along with the bay leaf. Reheat and serve over hot spaghetti. Options are Cheddar cheese grated bacon bits red kidney beans onion oyster crackers.
Layer all ingredients in a glass,. Amaretto first, then the Amarula, then the vodka.
Mix together the first 5 items . flour, gelatin,sugar,cinnamon,and tapioca. (set aside 2 Tab.of mixture for Sauce, seen below). Then mix together with Rhubarb -- well coating rhubarb.let set 5 min --. Spread into a 9x13 -- or close to that size -- glass cake dish (I have heard rhubarb doesn't like alum.). Sprinkle dry cake mix over the entire Rhubarb mixture. cover well. Drizzle the cup of water evenly over mixture. Spot the top with dabs of butter (about 3-4 Tab). Cover tightly with foil. Bake 350 F for 45-55 minutes or so until cake is done. IF . the cake still looks like flour, in spots, after 45 minute. I smear a little more soften butter on top the area and let it set in the oven another 5 minutes Cake should be done by then -- . Remove from oven. Cool on rack. **********************************. Top with, Vanilla ice cream,or Cool Whip. and on top of that I pour a little of my Rhubarb Sauce over the cake when serving. My husband likes to pour a little of the Vanilla Flavored coffee cream over the cake -- So Yummy. **********************. Jacqi's Rhubarb Sauce. -- In a small saucepan . Put 2 to 2 3/4 cups chopped rhubarb and 2-3 Tablespoons water. 1/2 to 3/4 cup sugar --. 2 Tablespoons of the mixture that was set aside from cake (first 5 ingredients.). -- cook over MED. Heat, stir as not to bun -- will cook up fast. In about 5-7 minute. when the rhubarb is like mush it is done. ,. -- It will thicken when chilled -- you can add more water if too thick .just a few drops at a time. I Drizzle this over the Cool Whip looks pretty -- and good. ****NOTE****. My husband is not a fan of Rhubarb -- but this is one he said it is a KEEPER.! He could eat it every night for dessert. I am a Grandmother and have been looking for a long time for just the right Rhubarb Dessert . Thanks to Food.com and a recipe by a Chef Aroostook's I found and looked it over and came up with the one I put together --. Everyone Love's it -- they want the recipe --. I tell them to get on Food.com and they will find it and a lot more recipes they will love.
Mix rice flour and 1/2 cup water well. Form into small balls and flatten with fingers to form into ovals. Boil 1 1/2-quart in a pot. Drop in boiling water 2 at a time. Skim when they float and drop in cold water. Drain and roll in mixed grated coconut and sugar. Serve right away.
Grind and mix spices. Dry-fry spices until aromatic, then add raw diced potatoes with water - cover and check every few minutes until potato is just cooked (approx. 20 mins).
Heat oven to 375 degrees. combine crisco, brown sugar, milk, and vanilla. beat at medium speed until well blended. add egg. Mix well. combine flour, salt, and baking soda. add to creamed mix and mix well. roll into balls an slightly flatten with fork. bake at 375 degrees for 7-8 minutes.
Mix flour, baking powder & salt. Gradually stir in oil & water to make a soft dough. Stir until dough is smooth & shiny. Cover, set aside 30 minutes. Shape dough into 16 balls the size of an egg. Roll out on lightly floured board 1/2 inch thick. Heat oil 3 inches deep until hot. Fry dough one at a time, turning with a fork until puffy & golden brown. Drain on paper towels.
Combine eggs, salt and oil and then mix with farfel. Spread in a flat baking pan separating farfel as much as possible. Bake at 350 degrees until farfel is golden brown, Stir and separate and turn the farfel frequently. Do not over bake. Once the farfel has cooled, separate again and then store in airtight container.
For crust: Cream butter and sugar in processor until smooth and fluffy; add egg and blend until smooth; add flour, 2/3s cup of almonds (retaining 1/3 cup for topping), baking powder and salt and process just until combined; gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour. Press dough into 9-inch diameter glass pie dish, trimming excess even with edge of dish; crimp edge decoratively; refrigerate 1 hour. Preheat oven to 350°F; line crust with foil; fill with dried beans or pie weights; bake 12 minutes; remove beans and foil and bake until crust is set and edges are golden-brown, about 20 minutes; transfer to rack and cool. For filling: Pour 2 tbs water into small bowl; sprinkle gelatin over; let stand 10 minutes to soften; pour milk into medium saucepan; scrape seeds from vanilla bean into milk; add bean; bring to simmer; whisk yolks, 1/3 cup sugar and cornstarch in medium bowl until thick; gradually whisk in hot milk; return mixture to same saucepan and cook over medium heat until mixture just begins to boil and thicken, whisking constantly, about 3 minutes; add softened gelatin and stir to dissolve; press plastic wrap directly onto surface of pastry cream and chill until cool, about 30 minutes. Beat cream, confectioners' sugar and 1/2 tsp vanilla extract in large bowl to stiff peaks; carefully fold 1 1/2 cups whipped cream into pastry cream; fold in bananas; spoon mixture into pie crust; spoon remaining whipped cream into pastry bag fitted with medium star tip; pipe whipped cream over filling, covering completely; chill until set, at least 3 hours and up to 6 hours; just before serving, sprinkle with remaining 1/3 cup of toasted almonds. Note: Because of the bananas, this pie is best eaten the day of making as they do turn brown as time passes - the flavour's still great, though.
Heat oil and cook onion and garlic until soft. Add beans and stir until heated through. Stir in pesto & parsley to serve.
Cut slit in the thickest part of the chicken breast. Season the chicken with salt and pepper. mix together blue cheese, olives, and basil. Stuff the mixture into the chicken breast (may want to use a toothpick to hold chicken together) Fry on each side in olive oil until chicken is no longer pink.
Heat the fat over medium-low heat and caramelize half of the onion in it, reserving the other half of the onion for garnish. Break the ground beef into the pan and brown, stirring occasionally, until cooked through. Add the garlic, tomato paste, and chili powder, harissa, or pilpelchuma, stirring and cooking with the ground beef for about a minute or until fragrant. Add the tomatoes and the beans and simmer for 10-20 minutes or until the sauce is thickened, stirring occasionally. Make four indentations in the sauce. One at a time, crack the eggs gently into a measuring cup then pour into each indentation. With a fork, carefully break up the egg whites and swirl them with the sauce. Sprinkle the cheese on top and continue to simmer gently for another 8-10 minutes, covering if necessary, until the whites are set and cheese is melted. Spoon into bowls, top with sour cream, parsley, and raw onions, and serve.
Mix fruit and divide into 4 serving dishes. Blend mango until smooth. Add yoghurt and honey. Place yoghurt mixture in jug and refrigerate. Serve over fruit.
In a large stock pot, bring salted water to a boil. In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the mushroom stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper. Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs. Mushroom Stock: 2 cups chicken stock. 1/2 cup mushroom trimmings, stems, or pieces. Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
Preheat oven to 350 degrees F, & coat an 8 inch springform pan with nonstick spray. Set out a roasting pan larger than the springform pan. FOR THE CRUST, put the crumbs in a small bowl, & stir in butter until evenly moistened. Press firmly over the bottom of the pan. Bake 8-10 minutes until set, then cool on a wire rack. Wrap the outside of the pan with heavy-duty foil. Reduce oven temperature to 300 degrees F. At this point, set 4-6 quarts of water on to boil [to be added to the roasting pan in which the springform pan will be placed ~ to come halfway up the sides of the springform pan]. FOR THE FILLING, put the cream cheese, sugar & cornstarch in a large bowl, & beat with a mixer on medium speed until smooth, scraping sides of the bowl several times with a rubber spatula. Beat in eggs, 1 at a time, just until blended. Beat in sour cream & vanilla to combine, then divide the batter evenly between 3 medium bowls. Stir melted milk chocolate into the 1st bowl of batter, & pour this chocolate mixture into the crust in an even layer. Whisk pumpkin & pumpkin pie spice into the 2nd bowl of batter, then carefully spoon this mixture over the chocolate layer to cover, then gently smooth into an even layer with an offset spatula [do not let the two layers of batter run together]. Stir semisweet chocolate into the 3rd bowl of batter, then carefully spoon it over the pumpkin layer, spreading carefully & evenly as indicated above. Set the springform pan in the center of the roasting pan, then place the roasting pan in the oven. Add boiling water, enough to come halfway up the sides of the springform pan. Bake 1 1/2 to 1 3/4 hours until set [to a point where the center still jiggles slightly when gently shaken ]. Turn off the oven & leave the door closed, letting the cake cool in the oven for 1 hour. [If the cake hasn't pulled away from the sides of the pan, carefully run a thin knife around the edge of the pan to release the cake.] Remove the foil & cool the cake in the pan on a wire rack. Cover & refrigerate at least 4 hours or overnight. FOR THE CHOCOLATE GLAZE: In a small saucepan, stir the glaze ingredients over low heat until chocolate melts & mixture is smooth. Remove from heat, & cool slightly. Remove pan sides & place cake on a serving plate. Spread the glaze over the top, just to the edge. [You might even want some to drip down the side of the cake.]. Refrigerate until glaze sets.
Microwave oatmeal and water on high for 1 minute and 20 seconds or until the oatmeal just starts to "bubble.". Stir. Add peanut butter and jam randomly on top of oatmeal; microwave again for 20-30 seconds, or until the peanut butter melts. Stir and enjoy.
Preheat oven to 350°F. Brown ground beef until all pink is gone. Drain any grease. Put ground beef in the bottom of a greased 13x9x2-inch pan. Spread cream of mushroom soup on top of ground beef. Cover with grated cheese. Top with tater tots. Cover with foil and bake covered 45 minutes. Uncover and bake for 15 more minutes.
Mix all the ingredients for the marinade. Toss the duck breasts with the marinade (It will be more of a paste) and allow to marinade several hours or overnight. Heat the oil and butter in a large pot or Dutch oven over high heat. Remove breasts from the marinade, use fingers to wipe off excess, and add meat to the pot (discard the leftover marinade.) Sear meat well on both sides, a few minutes for side. Meat should be well browned. Be sure not to crowd the pan or the meat will not brown correctly. Transfer the meat to a plate and set aside. Toss the onions, celery, and carrots into the pot and cook until softened and the onions are turning translucent. Add the tomato paste and continue to cook 3 to 5 minutes to toast the paste. Add in the cumin, paprika, bay leaves, cinnamon, and thyme. Cook 2-3 minutes. Toss in the garlic, ginger, and chili and cook until fragrant 30 seconds to a minute. Pour in the white wine and allow to simmer a couple minutes. Dump in the chicken broth, beef broth, and Worcestershire sauce. Add the sweet potatoes and cover, bring to a boil. When the soup bowls reduce to a hard simmer (gentle boil) and cook until the sweet potatoes are tender. 20 -25 minutes depending on how tender you like your veggies. Add the frozen peas and cook until heated through, about 10 minutes. Meanwhile cut the duck into bite sized pieces. Add the duck and any liquid that gathered in the plate they were sitting in to the pot. Dump in the rice, cover, and allow to cook 5-10 minutes more to finish cooking the duck and heating the rice. Remove the bay leaves before serving. Taste the soup and add salt and pepper to suit your taste. Can be served over extra rice if desired. Add sriracha sauce (or other hot sauce) if you like more heat.
In a stockpot or Dutch oven, bring the broth to a boil over high heat. Add diced potatoes and onions and return to a boil. Reduce heat to a simmer, partially cover and cook 20-25 minutes, until potatoes are tender. Using a potato masher, coarsely mash the potatoes in the pot (do not drain). Add seasonings, parsley, crumbled cooked bacon or diced ham, and the chunks of cream cheese. Cook and stir for a few minutes, until cheese is melted. Stir well to combine. Serve soup hot with a side salad and a crusty baguette.
Preheat oven to 375 degrees. Brown together lean ground meat and all spices until softly brown. Drain well. Mix baking mix, milk, and cheese until it follows the spoon around the bowl, forming a nice dough base. Add in warm spiced meat and mix well, but not too much. You don't want your dough to be tough. Using your hands, form 1 1/2" to 2" balls and place on parchment covered cookie sheet [2 wide if 2" balls, 3 wide if 1 1/2" balls are used]. You may need several sheets and 2 open layers in your oven, depending on sheet and oven sizes. Bake in a moderate oven 10-13 minutes, or until a nice golden brown. As a snack, serve with wasabe, sour cream, hot sauce, ranch dressing, cheese dip, etc.
Place peeled banana, frozen berries in container. Pour enough orange juice in to cover the fruit. Blend until smooth. pour into chilled mug or glass. Serve immediately. Enjoy.