HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 2 baking sheets with parchment. Toast ginger, cinnamon, cardamom and cloves in small skillet on medium heat, stirring frequently, until fragrant, 1 to 2 minutes then remove from heat. Sift flour, toasted spices, baking soda, salt and pepper into medium bowl. In large bowl, cream butter and sugars until fluffy, 2 minutes using electric mixer on medium speed. Beat in eggs one at a time, blending well. Beat in molasses scraping bowl as needed. On low speed, beat in flour mixture until moistened and clumped. Stir in citron. Scoop rounded tablespoons of dough and dollop onto prepared sheets, spaced at least 3 inches apart. (For tidier cookies, briefly toss each dollop in lightly greased hands to form an uneven round and return to sheets.). Bake on racks just above and below centre of preheated 350F oven until tops look dry, about 10 minutes, switching pans on racks at halftime. Remove from oven. Sit pans on cooling racks for 2 minutes. Gently transfer cookies to racks to cool completely. Repeat with remaining dough. Arrange cookies on serving platter and dust with icing sugar (if desired).
Heat oven to 425. cut the bottoms off the Brussels sprouts and trim any damaged leaves. Cut in half. Add the rest of the ingredients into a bowl. Mix to combine. Add Brussels sprouts and mix until coated. Put in a roasting pan in the oven for 45 minutes, stiring once after about 25 minutes, until brown and caramelized.
Preheat oven to 350. In an electric mixer using the whisk attachment, beat egg whites and vanilla until really stiff peaks form. Gradually add confectioners' sugar and mix well. Using a rubber spatula, gently fold in coconut and flour until blended. Drop from a teaspoon on to a parchment lined cookie sheet (yes for this recipe you should use it) make sure you space the cookies 2 inches apart. Bake for 10-12 minutes, or until lightly browned. Remove cookie sheet and allow cookies to cool on it. When fully cool, carefully remove cookies using metal spatula and store in airtight container to stay soft. You can drizzle a little melted chocolate on them if you like, just be sure to allow the chocolate to completely dry before storing.
Preheat oven to 350. Mix together rice mixture and cheese, set aside. Spray an 11 x 9 inch baking dish with cooking spray. Divide rice/cheese mixture evenly between cooked cabbage leaves, roll cabbage leaves tight so mixture doesn't come out. Place each roll seam side down in prepared dish, and pour sauce evenly over rolls. Bake for 25 minutes or until heated through. Carefully remove rolls to serving plate, and pour remaining sauce over rolls.
Place sugar and a pinch or two of salt in a covered heavy cast-iron skillet over medium coals. Cook 3-4 minutes, or until it starts to burn. Add butter and trout and shove aside some coals to produce a lower heat under the skillet. Cover and cook 5-10 minutes per side, or until fish flakes easily.
Spray an 8x8 pan with non-stick cooking spray. Melt the butterschotch chips and combine with peanut butter. Combine the peanut butter mixture with the cereal. Stir in chocolate chips. Press firmly into pan and let them set for 30 minutes before cutting.
Bring water and sugar to a boil in a 2 quart saucepan. Rinse berries and add to gently boiling water. Bring back to a boil and simmer gently about 10 minutes until most of the berries have popped. Cool slightly in pan and then pour into an attractive bowl for serving. Refrigerate several hours before serving.
BROWN ground beef in large skillet; drain. Stir in Mustard, Ketchup and relish and bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. STIR in tomato and cheese. Divide mixture evenly among tortillas. Garnish with lettuce and additional tomato and cheese, if desired. Fold in ends and roll up tortillas.
Prepare bow-tie pasta according to package directions. Combine all ingredients in a large bowl and stir to mix well. Increasing or decreasing the Italian dressing and pesto to taste. Serve at room temperature for the best flavor.
Heat tomato puree in microwave or on stovetop to 100° F-110°F. Stir in yeast and sugar; allow to stand 5 minutes. Add onions. Combine 4 cups (white and whole wheat) flour, salt, Italian seasoning, basil, garlic powder, black pepper and celery seed in large mixing bowl. Beat in tomato mixture and melted butter. Stir in 1-3/4 cups flour; mix well with electric mixer. Knead 5 to 10 minutes on a floured surface until dough is smooth and elastic. Place in a greased bowl; cover and let rise about 40 minutes or until double. Punch down; divide the dough in half. Form each half into a round loaf and place in a greased 9-inch round cake pan, or place both loaves on a greased baking sheet. Cover; let rise about 40 minutes or until double. Brush surface with egg white. Bake at 350° F for 40 to 45 minutes. Enjoy!
Lightly saute zucchini, onions and garlic in a pan over medium heat. When half way done, add all spices and 1 can of broth and finish cooking until tender, but firm. Blend in blender, adding additional stock as needed, stopping when you have a thick, split pea consistency. Enjoy!
Preheat oven to 375 degrees F. Mix cornstarch and water to form paste. In a bowl, mix paste and pie filling, then spoon into prepared crust. Combine sugar, flour and oats in another bowl; mix in melted butter, then spoon this onto filling. Bake on baking sheet for 40 minutes. Cool for at least four hours before serving. Refrigerate leftovers.
In crockpot, stir together first four ingredients (use a crockpot liner for really easy clean up!). Add meatballs and stir. Cook on low for 4-5 hours until heated through. Add salt and pepper for taste, if desired, but watch the salt -- if not using low sodium soup, can quickly become too salty for my taste. This recipe makes quite a bit of good gravy to serve over hot noodles or potatoes. Yum!
Position oven rack in the center of the oven and place a baking stone on the rack; preheat oven to 500°. Remove crust from package and place on pizza peel. Sprinkle cheese evenly over pizza crust, leaving a 1-inch border. Scatter green onions over the cheese; arrange bacon in a single layer over the top. Evenly distribute pineapple over the bacon. Transfer pizza to baking stone in oven; bake about 10 minutes, until crust is crisp and a deep golden brown and the cheese is golden. Scatter the pepperoncini over the pizza; slice into wedges and serve.
First, preheat the oven to 350. Then place graham crackers in a single layer on the baking sheet. Line them up so that they're touching on all sides, like a grid. (Make sure the baking sheet has sides on it.). Bring brown sugar and butter to a boil in a saucepan. Pour the brown sugar and butter mixture evenly over the graham crackers, coating each one evenly. Put the baking sheet in the oven for 5 minutes. Take the baking sheet out of the oven and evenly sprinkle the milk chocolate chips on top of the graham crackers. Let them melt for 30 sec-1 minute. Then spread them around to coat the graham crackers with chocolate. Sprinkle on your desired topping or leave it plain! Crushed cereal not only tastes amazing but also uses up the crumbs in the bottom of the bag :). Chill in the refrigerator until chocolate has hardened. To save time, you can also pop it in the freezer. To serve, use your muscles and a metal flipper or pizza cutter to break it up into pieces.
In medium bowl, blend all ingredients, chill if desired. Serve with your favorite dippers! Stir in 1/2 c salsa for a twist!
Cut up the chuck roast and all the vegetables as directed in the ingredients section. Add the olive oil to a large stock pot and place the chuck cubes in the bottom to brown over medium high heat. When half browned add all the seasonings and onion. Continue stirring and browning about 5 minutes and add the green beans, water, and carrots. Let it come to a slow boil and add all the other vegetables. Add a little more water if necessary to cover all the items well and add about an inch more in the pot depending on how tall it is. Turn down the heat to medium low and continue to simmer for about 45 minutes - stirring occasionally. Enjoy!
Cook both of the sausage meats in large nonstick skillet over medium-high heat, breaking the meat up with the spoon, until browned and cooked through. Using a slotted spoon, transfer the meat to a bowl. Remove all but 3 tablespoons of the fat from the skillet. Sprinkle the flour into the skillet, stir well, and cook over medium-high heat for 1 minute, stirring constantly. Remove from the heat. Slowly add the milk and the broth, whisking constantly until the mixture is smooth. Return the skillet to the heat and cook until the gravy is slightly thickened, 2 to 3 minutes. Add the thyme, and season with salt and pepper. Add the crumbled sausage meat and combine well. Cook over medium heat until warmed through. Serve immediately over split biscuits.
Place salmon flesh side down in a large dish. Pour marinade over fish,and marinade over night in refridgerator. Wrap in foil and barbecue for 20-30 minutes or until it flakes easily.
In a saucepan, combine brown sugar and cornstarch. Stir in pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. Place chicken in a greased 9 inch square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350F for 15 minutes. Baste, bake 15 minutes longer or until chicken juices run clear, basting several times with the remaining sauce.
Mix sugar and cornstarch in saucepan. Add 1 1/2 cups water. Cook until clear; remove from heat. Add 1 package blackberry Jell-O. Stir to dissolve. Cool slightly and add 1 pint or more of the blackberries. Fold into Jell-O mixture carefully. Pour into chilled crust. Store in refrigerator. Keeps well. Serve with whipped cream or ice cream. Use 1 tablespoon less of Jell-O when using fresh berries.
Heat oven to 350. Coat a 13x9" glass baking dish with cooking spray. Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 - 20 minutes or until fork tender, drain. In a large bowl, mash potatoes with a hand mixer. Add butter, half & half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on med-high speed until very smooth. Spoon into prepared baking dish. Bake at 350, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until lightly browned. Let stand 15 minutes before serving.
In a no-stick skillet, add the cooking oil and the butter, allowing it to melt over medium heat. Saute the onions for about 5 minutes. Add the sausage and allow it to brown a bit, stirring/tossing every minute or so, for 4-5 minutes. Pour the beer into the mix and allow it to come to a boil. Lower the heat and allow to simmer for 15 minutes, uncovered. Serve on croissant rolls or bagels. Add condiments as you wish, such as hot mustard.
Combine lentils, water, tomatoes, broth, celery, onion, bell pepper, carrot, garlic, marjoram and black pepper in the crockpot. Stir; cover and cook on low for 8 to 9 hours. Add vinegar and olive oil, stir, serve over couscous. Garnish with carrot curls and celery leaves.
In a mixing bowl, cream butter, oil and sugars; add egg and vanilla and mix. Combine flour, baking soda and cream of tartar in a separate bowl; gradually add to the creamed mixture. Chill for several hours or overnight (I've made these and have only chilled them for 2 hours and they turned out fine, however when I've chilled them for several hours they were perfection!). Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets. Flatten with a fork dipped in flour; sprinkle with sugar. Bake at 350° for 12-15 minutes or until lightly browned. Cool on wire racks.
In a large freezer bag combine all ingredients except pasta shells and grated cheese. Seal the bag, squeeze out as much air as possible. In a 1 quart freezer bag add the parmesan cheese, seal the bag. I choose to also add the pasta shells into a quart size baggie so I have everything in one place. Place the 3 filled bags and the printed recipe into a large freezer bag, seal. To cook; thaw. Pour veggie mixture into the crock pot. Cover and cook on low for 7-8 hours, or until veggies are tender. Add pasta to the mix during the last hour of cooking. Serve with grated parm cheese.
Rinse the chicken with cold water and pat dry with paper towels. Cut off the wing tips and discard them or save them for other purposes. Cut the remaining wings apart at joints to make 2 pieces each. To make the dipping sauce, combine the chilies, onion, raisins, preserves, brown sugar, lemon juice, allspice and banana in a blender or food processor and puree. In a large frying pan, heat the garlic oil. Fry the wings for 18 to 20 minutes or until done and well browned on all sides. Meanwhile, pour the sauce into a small saucepan and cook, uncovered, over medium heat for 10 minutes to thicken the liquid, stirring frequently. Sprinkle the wings with salt and pepper. Serve with dipping sauce.
Preheat oven to 325°F. Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking. Mix sugar, crumbs, and melted butter together well to form crust. Press this mixture into the bottom of the springform pan and up the sides until you run out. Bake crust for about 7-10 minutes or until golden brown. Cool on wire rack while preparing the batter. With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth. Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER! Stir in the sour cream and vanilla by hand. Pour mixture into cooled crust. Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water. Make sure foil is high enough around the springform pan so that no water seeps into it while baking. Bake for 90 minutes. After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR). Carefully remove cake from water pan and remove foil from springform pan. Cool on wire rack for 1 hour. Cover cake with plastic wrap and chill in refrigerator overnight. Enjoy!
Add: mayo.spices.and honey. blend well --. *use as dressing on macaroni and curry chicken salad.
Crust: Put ingreduants into the food processor together and blend. Press into bottom of 10" springform pan and up 1" of the sides. Chill for 30 minutes. Cheesecake: Beat the cream cheese until smooth. Gradually add 2c of sugar, beating well. Beat eggs and vanilla into the mixture. Add sour cream and pour batter into the chilled crust. Bake at 350 for 1 hour. Reduce heat to 325 and bake for 15 more minutes (At this point the cheesecake will be even with or slighly over the edges of the pan). Turn off the oven and let the cheesecake stay in the oven for 30 minutes more. Then open the oven door and let it stay there for another hour or more to cool. Cover and chill overnight to serve.
Combine ricotta, spinach, egg, 1/2 the parmesan and seasonings; mix well. Fill cannelloni tubes with this mixture. Spread 1/2 the pasta sauce in a baking pan and arrange stuffed cannelloni in single layer over it Cover the cannelloni with the remaining sauce, making sure to cover all pasta Sprinkle with remaining parmesan. Cover with foil and bake at 350 for about 45 minutes.
In a large dutch oven, heat oil over medium heat. Add onion and garlic and simmer about 3 minutes. Add remaining sauce ingredients and stir to blend. Reduce heat to simmer and continue cooking, uncovered, for 2 hours or until reduced by half or to desired consistency. Using an emulsifier (or let cool slightly and use a blender), blend to a smooth consistency.
Arrange the romaine lettuce on two salad plates. Divide the remaining ingredients and arrange in small "mounds" on each plate. Top with the red onion rings. Serve dressing of your choice on the side. See how easy that was?
Mix the pineapple, cucumber, green onions, cilantro and mint in a large bowl. Mix the fish sauce, lime juice, sugar and chili in a small bowl. Toss the dressing into the salad and stir lightly to coat. Serve garnished with chopped roasted peanuts.
1. Prepare pastaaccording to package directions, drain and cool. 2. Toss pasta with tomatoes, olives, pepperoni, and parmesan cheese. 3. In a separate mixing bowl, blend together lemon juice, vegetable oil, basil, salt and pepper. Toss dressing with pasta mixture and serve.
Mix together flour, salt and baking soda; set aside. In mixer mix egg, sugars, peanut butter, yogurt and margarine until well blended and fluffy. Add dry ingredients. Mix in nuts and chips by hand. Heap by rounded teaspoon full onto baking sheet. Bake at 375 for 11-12 minutes, remove and cool on wire rack.
Brown sausage and drain well. Return cooked sausage to pan and add jelly. Cut velveeta in pieces and add to sausage mixture. Heat on low until cheese is melted. Top each bread slice with heaping teaspoonful of sausage mixture. Place under broiler until edges of bread are toasty. Serve warm.
Slice the whole strawberries vertically, just halfway up to the crown. Set aside to use as garnish. Just before serving, place a tablespoon of sorbet in the bottom of a champagne flute. Place the mint leaves and some chopped strawberries in the glass and pour in the champagne, being careful not to full it so much that it froths over. Garnish each glass (makes 4-6 with a sliced strawberry and serve immediately. *I had to enter a size for the bottle of champagne, but I'm not sure how much is in a bottle. Just use a standard size bottle of champagne.
on med heat in large skillet brown ground beef and onion. strain grease. add to meat and onion in skillet both cans tomato sauce , bell pepper and spices. (dont forget salt). Simmer till peppers are tender approx 30 minutes. stir occasionally. Meanwhile, cook rice seperately .bring water and dash of salt to boil add rice, stir well, reduce heat, cover, simmer on low for approx 15 minutes or till rice is tender. when rice is done fold into meat sauce , mix well. 4 generous portions.
Make eggnog creme anglaise: in med saucepan, combine sugar and cream. Bring to a boil. over med high heat, stirring occasionally to dissolve sugar. Place egg yolks and salt in a bowl and whisk until blended. Set aside. Once cream and sugar are boiling whisk 1 cup hot cream into the eggs, gradually. Return egg yolk mixture to the sauce and cook. Stirring constantly with wooden spoon for 1-3 minutes, or until custard is thick enough to coat the back of wooden spoon. Immediately strain into a bowl set over a larger bowl filled with ice. Stir custard for 10 minutes or until cooled. Stir in vanilla, rum, bourbon and nutmeg. Press plastic wrap on surface of custard. Refrigerate until thickened and cold at least 2 hours. Make Spiced Caramel Sauce. Place sugar, water, lemon juice and corn syrup in heavy-bottomed saucepan. Mix sugar with water, corn syrup and lemon juice - should look like wet sand. Bring to a boil over med high heat. Stirring to dissolve sugar. Continue to boil without stirring, until syrup turns to a deep caramel color swirl to evenly distribute color. WATCH syrup closely. Remove from heat and immediately pour in cream. Allow mixture to bubble up and settle stir in butter. Add spices and stir until well combined. Cool pour into container and refrigerate can be warmed before serving. Gingerbread Cakes. Preheat oven to 350 degrees. Original recipe used molds and tin foil. . . I have a mini bundt cake pan (large cupcakes or muffin tin would work) that I used instead. I sprayed with cooking spray. Sift Flour, spices, baking soda and salt together in a bowl and set aside. Original recipe called for coriander seeds and crushing them with a rolling pin I just used ground coriander and only half the amount called for since it was already ground. Dice dates into pieces and coat with 2 tablespoons of flour set aside. In large mixing bowl beat butter and sugar on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of bowl. Beat in molasses. Add eggs one at a time beating well after adding each egg. Add flour and boiling water alternately. Scraping down sides as necessary. Mix in walnuts (I skipped the nuts as our family has allergies to walnuts), dates and coriander seed (I added this to the flour). 1/3 cup batter in each large muffin tin. Bake 15-17 minutes. Turn out on wire rack and cover with plastic wrap over the top. When warm place in zip lock bags. Serve each cake with 3 tablespoons creme anglaise on plate before plating cake, and 1 tablespoon caramel sauce on top.
Melt the butter over medium heat, sprinkle flour in the pan when the butter starts to bubble. Stir constantly until the mixture starts to turn a dark brown.(about 5 minutes) Quickly add the onions, peppers, celery and garlic, mix well. Remove from the heat for a minute; then turn the heat to low and place back on the heat. Continue to cook and stir for about 5 minutes. Gradually add the chicken stock, followed by the tomato paste, parsley, thyme, bay leaves, cayenne and Tabasco. Simmer for 30 minutes. Add the chicken and sausage, cook for another hour (mixture will be very thick). Fold in the shrimp and put into a large baking dish. Cover with the puff pastry. Bake in a 400 degree farenheit oven for 30 minutes.
Beat eggs well until somewhat frothy. Add other ingredients except pumpkin and mix. Add pumpkin and mix again. Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan. Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.
In a large bowl, combine the flour, baking powder, salt, and sugar. In a medium bowl, lightly beat the eggs then whisk them into the flour mixture. Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk. Heat a seasoned griddle or a large heavy-bottomed skillet over medium heat. If the pan is not well seasoned, add a little cooking spray to prevent the pancakes from sticking. Spoon or pour about 3 tablespoons of batter onto the griddle to form a pancake. Repeat forming only as many pancakes as can fit on the griddle with 1-inch or so of space around each. Drop 7 or 8 blueberries on each pancake. Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer. The pancakes are best served immediately topped with maple syrup and additional butter but they may be kept warm in a low (200 degree F) oven until all the batter has been cooked.
Cut the tomatoes into thick slices and sprinkle with the salt and pepper. Roll the tomato slices in the corn meal until both sides are covered. Heat the bacon drippings in a frying pan and add the tomatoes. Fry slowly until golden brown.
Heat oil in a large skillet. Add chicken and cook until lightly browned and no longer pink, about 10-12 minutes. Add water, sherry, broccoli, and soup. Bring to a boil. Add rice to the skillet and stir. Remove from heat and let stand for 5 minutes. Sprinkle with 2 tablespoons of the parmesan cheese. In a separate large saucepan, melt butter over low heat. Stir in flour. Gradually add the half-and-half, stirring continually until smooth. Boil for 1 minute. Add swiss cheese and remove from heat. Beat sauce with a wire whisk for 5 minutes. Beat in broth. Spoon chicken mixture in a serving dish. Pour sauce over chicken. Top with remaining parmesan cheese.