HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees, rack in the middle position. Line cookie sheets with foil and spray with cooking spray. Leave little "ears" of foil sticking up on the sides, large enough to grab later. Unwrap squares of chocolate and break them apart. Put them in a small microwave safe bowl, melt them for 90 seconds on high. Stir them until they're smooth and set aside to cool while you mix up your cookie dough. Combine butter and sugars together. Beat on medium speed until smooth. (Less than a minute). Add baking soda and salt, resume beating on medium for another minute, or until incorporated. Add egg and beat on medium until the batter is smooth (another minute). Add the peppermint and chocolate extracts, and mix for about 30 seconds. Shut off the mixer and scrape the bowl. Then add melted chocolate and mix again for another minute on medium speed. Shut off mixer and scrape down bowl again. At low speed, mix in half of the flour. Once incorporated, mix in sour cream. Scrape down bowl again, add the rest of the flour and beat until fully incorporated. Stir bowl with a spoon a few times. Mix in pecan pieces by hand. Use a teaspoon to spoon the dough onto the foil-lined cookie sheets, 12 cookies to a sheet. (If dough is too sticky, chill for half an hour and try again.). Bake at 350 degrees for 10-12 minutes or until they rise and are firm. Slide the foil from the cookie sheets and onto a wire rack. Let the cookies cool on the rack while the next sheet is baking. When the next sheet is ready, pull them onto the counter/table and slide the new foil onto the rack. Keep alternating until all dough is baked. When all the cookies are cool, set them out on wax paper for frosting. FROSTING. Put broken chocoalte squares into a microwave safe bowl. Melt on high for 90 seconds. Stir until smooth and set aside. When chocolate is cool, mix in the butter. Then stir in the powdered sugar. Mix in the vanilla extract and the cream. Beat the frosting until it's of spreading consistency. (This is no-fail frosting, if it's too thick add more cream, too thin, add more powdered sugar). Frost your cookies and leave them on the waxed paper until the frosting has hardened. When the frosting has hardened, arrange the cookies on a pretty platter. They store well in a covered container, when separated by wax paper. If you don't have time to frost, coat the cookies with powdered sugar while they're still warm. Do a second sprinkling once cool.
Place the olives, garlic, pine nuts, and olive oil in the bowl of a processor and chop as finely as possible. [May be prepared ahead] Spread thinly on bread slices. Cover with blue cheese. Decorate with a piece of black olive. Makes 2 canapis per serving.
Mix the egg white with the corn flour, combine with the chicken, cover and put in the fridge for about 30 minutes. Heat the oil in a wok until moderately hot and stir-fry the chicken for about one minute until they have turned white. Drain the chicken in a sieve or colander, discard the oil and wipe the wok clean. Reheat the wok, add all the sauce ingredients, except the corn flour mix, and bring it to the boil, then add the corn flour mix and simmer for one minute. Return the chicken strips to the wok and continue to stir-fry them for a few minutes until done and coated with the sauce. Do a last taste check for soy, sugar and lemon juice.
Preheat the oven to 350 degrees. CRUST: Empty cake mix into a bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. RESERVE ONE CUP MIXTURE. Add the egg to the remaining mixture and stir until crumbled together. Spoon into a 9" x 13" greased pan and press lightly to form an even layer. Bake for 10 minutes and remove, but leave the oven on. FILLING: Beat two eggs until foamy. Beat in pumpkin, milk, spices and 1/4 cup of brown sugar. Pour on top of baked layer. (It should be liquidy but don't worry - it will bake up fine.). TOPPING: Combine reserved crumb mixture with 1/2 tsp cinnamon, 1/4 cup brown sugar and 1/4 cup butter. Sprinkle to form an even layer of crumbs on top of the pumpkin batter. Bake until custard is slightly set in the center, about 30-40 minutes. Let cool completely. GARNISH with whipped cream or ice cream and serve!
In a medium bowl; whisk all the ingredients together until the sugar and cinnamon dissolve. Turn the ice cream machine on and pour mixture into the freezer bowl. Let mix until thickened, about 25 to 30 minutes. Place mixture in a freezer container and freeze until firm enough to scoop. Garnish with cinnamon sticks and a dusting of ground cinnamon. (optional).
Place a rack in the middle of the oven and preheat the oven to 400°. Butter an 8-inch square baking dish and set aside. In a food processor, combine the butter, cornmeal, flour, baking powder, egg, sugar, and salt. Process for 20-30 seconds until blended. Add the scallion and the cheese and pulse for a few seconds just to combine. Pour the milk through the feed tube and process until blended well. Lift the lid of the processor and scrape the sides and bottom with a spatula to check for lumps. If you find any, replace the lid and pulse for another few seconds. You can also use an electric mixer to combine all the ingredients. Pour the batter into the prepared baking dish and bake for about 25 minutes. Watch the cornbread closely, and don't wait until it's brown on top to remove it from the oven. Cut into squares and serve immediately.
In a mixing bowl, combine the ricotta, cottage cheese, egg, Parmesan and spinach; season with salt and pepper. In a 12-inch deep skillet, heat the olive oil over medium-high heat, then brown the sausage. Remove 1/3 sausage from the skillet to a paper towel lined plate. Add 1 cup of the tomato sauce to the skillet and stir to combine with the sausage. On your cutting board, place 2 lasagna noodles side by side and use a spatula to cover them with 1/3 of the ricotta mixture. Using a larger spatula, transfer noodles to the center of the skillet. Scatter 1/3 of the artichokes on top, season with salt and pepper and top with 1/3 of the mozzarella. Add 1 cup of the tomato sauce and the 1/3 of the sausage. Repeat the layers 2 more times. Finish by tearing the remaining mozzarella slices and placing it on top along with the remaining sauce. Cover, adjust the heat, and simmer until the lasagna is cooked through and the cheese is bubbly, about 30 minutes. Meanwhile, preheat the broiler. After the lasagna has cooked through, place the skillet under the broiler for 2 to 3 minutes, until the cheese is golden brown and crispy around the edges. Garnish with additional Parmesan cheese and basil before serving.
Press thawed hash browns between paper towels to remove moisture. Fit hash browns into greased 10-inch pie plate, forming a solid crust. Brush crust with melted butter, making certain to brush top edges. Bake at 425F degrees 25 minutes. Remove from oven. Sprinkle cheeses evenly over bottom of crust. Beat half and half with eggs and seasoned salt. Pour over cheeses. Bake uncovered at 350F degrees 30-40 minutes or until knife inserted in center comes out clean.
cook the pasta according to directions on packet. drain and put aside. in a large deep frypan, in a little oil, saute chicken till cooked through but not brown. drain and put aside. using the same pan, saute the onion, capsicum, onion and garlic until capsicum is tender. add the chicken back to the pan along with the chilli and cumin. stir to coat chicken. add the cream and the cheese. stir until cheese is melted. add in the pasta and stir till combined. simmer until pasta is heated through. serve.
Position rack in center of oven and preheat oven to 425°F. Arrange a large wire rack over a large rimmed baking sheet or shallow roasting pan. In a small bowl, combine the pesto and goat cheese, mashing it with a fork until evenly mixed. Place a game hen, breast-side down, on a cutting board. Remove backbone by cutting along both sides with poultry shears. Flip the hen over and flatten it by pressing down on the breast bone with your palms. Using a chef's knife, split the hen in two along the breastbone. Extend the wings on each side, and chop off the last two joints. Remove and discard any large deposits of fat. Repeat with remaining hens. With your fingers, loosen the skin over the breast and leg. Insert a heaping tablespoon of the pesto mixture under the skin and work it so it evenly covers the breast and leg meat. Smooth the skin back to its original position and repeat with remaining hens. Can refrigerate hens for 2 hours if desired. Arrange hens on the large wire rack. Do not overlap. Brush the surface of the hens with olive oil and sprinkle with salt and pepper. Roast hens, rotating pan about halfway through, until their nicely browned and juices run clear when a thigh is pricked with a skewer or toothpick (about 30 minutes. Cover loosely with foil and allow to rest about 5 minutes before serving.
Place 1lb of gooseberries, 1/2 cup of water and 1 cup of sugar (or to taste) in a saucepan and simmer for approximately ten minutes. In a separate saucepan, make the custard by heating 1 1/2 cups of milk and 1/4 cup of sugar. Bring to boiling point and remove from the heat. In a heatproof bowl, whip up 3 egg yolks with a further 1/4 cup of sugar. Pour the hot milk into the egg mixture and then put back into the saucepan on the stove and stir over a gentle heat until the custard coats the back of a spoon. Do not allow to boil. Cool both the fruit and custard down and liquidize and/or sieve the fruit mixture to make a puree. Set aside 1/3 of the fruit puree for use later. Mix the remaining 2/3 of the fruit puree with the 1/4 cup of glucose powder. Mix this with 1 cup of whipping or double cream and add in the custard mixture. Pour into the ice cream maker and follow the manufacturers instructions to freeze the ice cream. When ready, mix in the remaining 1/3 of the fruit puree very roughly, leaving a marbled effect. Place directly into the freezer and freeze for at least one hour before serving.
in a large pot, brown the ground beef, drain off excess fat and discard. add cubed round steak, tomatoes, V8 juice, onion soup mix, onion, celery, green peppers, banana peppers, banana pepper juice, vinegar, garlic, bay leaf, chili powder, BBQ sauce, ketchup, liquid hot pepper sauce, cumin powder, beef bouillon granules, salt, oregano, onion powder, paprika, black pepper, crushed red pepper, basil, thyme and dried red pepper. bring the mixture to a boil, reduce heat and simmer for 2 hours, stirring often. correct seasoning and add beer to taste. simmer for 1 hour stirring occasionally. makes about 6 quarts of chili.
Sprinkle chicken with salt. In a large stewing pan, brown chicken pieces, in butter and oil a few at a time. Don't crowd pan. Add onion, orange juice, tabasco, cinnamon and ginger. Cover and simmer 30-35 minutes until chicken is tender. Remove chicken to a platter and keep warm. Add cranberries, sugar and molasses to skillet. Cook uncovered 5 minutes; stirring occasionaly. Blend cornstarch and cold water and add to the skillet stirring rapidly. Cook until sauce thickens, about 1 minute. Pour sauce over chicken and serve.
Slice steak into strips. Beat egg and milk. Add dry ingredients; beat until smooth. Add steak strips; toss to coat. Chill for 2 hours or longer. Fry in hot oil until light brown; 2-3 minutes.
Sift flour, sugar, salt and baking powder together in a bowl. With a pastry blender or two knives, cut the butter into the flour mixture until it resembles pie crust or biscuit mix (very fine lumps). Crack an egg into a glass, liquid measuring cup. A large egg will measure 1/4 cup. If it doesn't, add water to reach the 1/4 cup line. Add the egg, water (if needed) and the vanilla to the flour mixture and beat the mixture well. Fill cookie press and form cookies on ungreased cookie sheets (aluminum preferred for best heat distribution). Bake at 375°F for 10-12 minutes or until cookies are just set or very slightly browned. Check cookies at the 10 minute mark and bake 1-2 minutes longer, if needed. Remove immediately to cooling racks.
Preheat oven to 350°F Spray 9-inch-diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 tablespoons sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes. Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes. Microwave peanut butter chips and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.
Place couscous in a large heat-proof bowl an pour over boiling water, stir to combine. Cover & set aside for 3 mins or until water is absorbed, fluff with a fork. Heat 1 tblsp oil in a pan, add cumin and chickpeas and cook tossing constantly for 5 mins or until warmed & light golden. Add chickpeas, parsley, mint, onions & tomatoes to couscous & toss gently to combine. Combine remaining oil, lemon juice & salt & pepper in a jar & shake to combine well. Pour dressing over salad, toss well & serve.
Put ingredents in machine in order recommended by the manufacturer. Select Basic Wheat Cycle, Light Setting - or equivalent.
Put balsamic and cherries into a small pot and bring to a boil. Reduce heat and simmer 5 minutes. Remove cherries and discard (or use later in a salad. You won't regret it.) Set balsamic aside to cool. Melt chocolate and cream in a double boiler (or a heat-proof glass bowl over a pot filled with water), making sure the water is hot, not boiling. Place melted chocolate in a small bowl and add the cooled balsamic. Mix well. Cool in the refrigerator about 1 hour. Let sit at room temperature for 1 hour, until firm but moldable. Roll mixture into one inch balls and place on a parchment lined tray. Pour cocoa powder into a shallow dish and roll balls to cover. Serve immediately or store in an airtight container up to one week.
Set oven to 350 degrees. Grease a 13x9 baking dish. Cook noodles in a large pot of boiling water; drain and toss with 3 tablespoons butter. Place half of the cooked noodles in the baking dish. Meanwhile, in a skillet, cook ground beef, onion, garlic and cayenne and mushrooms, over medium heat until meat is no londer pink; drain. Add tomato sauce and 1/4 cup Parmesan cheese; simmer for about 30 minutes seasoning with salt and pepper to taste. In a mixing bowl, combine cream cheese, cottage cheese, 1/2 cup Parmesan, green onions and green peppers, then spread half of the mixture on top of the cooked noodles. Top with half of the meat and cheese mixtures. Repeat the layers. Cover and bake for 20 minutes. Uncover and sprinkle with grated cheese. Place back in the oven to bake for about 10-15 minutes or until the cheese is melted and the casserole is bubbley.
Whisk together the mayo, salt, pepper, vinegar, and sugar. Mix in the cucumbers and onions. Let it chill in the frig before you serve.
I mix all dry ingredients first and add eggs, milk, vanilla and oil last. Cook until done and enjoy with butter, syrup, peanut butter and honey or whatever you like on your waffles! The servings you get out of this recipe vary on what type of waffle press you use.
Preheat oven to 375°; butter a 2-quart casserole. Combine the milk, 2 tablespoons butter, sugar, and salt in a saucepan. Bring to a boil and slowly add the cornmeal, stirring constantly. Cook for 3-5 minutes, or until thickened. Remove from the heat and let cool slightly. With a fork, beat the egg yolks in a small bowl. Add a small portion of the hot mixture to the eggs, and stir well. Return the egg yolk mixture to the pan and mix well. Beat the egg whites in a medium bowl until soft peaks form, then fold into the cornmeal mixture. Transfer to the buttered casserole and bake for 35 minutes, or until firm.
In a skillet, saute onion in butter until tender. Transfer to slow cooker; add milk, dressing, fish, broccoli, cheese and garlic powder. Cover and cook on high for 1 1/2 to 2 hours or until soup is bubbly and fish flakes easily with fork.
Pancakes: Mix all ingredients in large mixing bowl. Heat pan on medium-high and spray with organic, low-calorie non-stick spray. Use 2 heaping tablespoons of batter to make each pancake. While first side of pancakes are cooking, add desired items (optional, such as vegan chocolate chips, fruit, nuts, etc; [will change calorie count]). Flip pancakes when firm to cook other side. Servings: 2; Serving size: 3 pancakes; Per serving: calories 339; fat 1.7g. Syrup: In a small sauce pan heat strawberries (or other berries), applesauce, and margarine on medium-low heat and cover. Berries will thaw and become soft. Mush berries with a spoon to make a chunky mixture. Add agave nectar and lower heat to simmer. Pour over pancakes hot off the stove or cold. Servings: 2; Serving size: approximately 1/4 cup; Per serving: calories 180; fat 3g.
In a large skillet over medium high heat, heat oil and 2 tablespoons chicken broth. Cook, stirring the scallions and garlic in the oil/broth mixture for 2 minutes. Add remaining chicken broth (1/2 cup) and vegetables; cover and simmer for 20 minutes or until vegetables are cooked. Sprinkle with herbs and pepper.
Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Set aside. Beat cream cheese and Splenda granular at medium speed with an electric mixer until smooth. Gradually add sour cream, lime juice, lime peel and rum extract, beating until smooth. Gradually add gelatin mixture, beating until blended. Chill 30 minutes or until mixture begins to thicken, stirring frequently. Stir mango into gelatin mixture; spoon into pie crust. Chill 2 hours or until set. Garnish with mint sprigs and mango slices.
Cut each Shrimp along vein, lay out flat (Butterfly fashion). Beat egg, add milk, flour and all the seasoning until smooth. Dip each Shrimp in batter, coat with shredded coconut. Let stand for 30 minutes. Heat vegetable oil, deep fry shrimps in vegetable oil until brown. Drain on absorbent paper to remove excess oil, Serve hot.
Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam. Layer in a glass dish, leaving no significant gaps. Pour sherry over to soak sponge. Spread frozen raspberries over sponge, followed by sliced peaches. Make up custard, cool slightly and pour over all. Allow to cool in fridge. When set, whip cream and layer on top of custard. Chill for at least half an hour. Toast the almonds and scatter over. That's it, you're done, serve and enjoy!
If using fresh spinach, unbundle and soak in a sink full of cold water. Swish around and drain water out of the sink. Repeat. This is to remove sand and grit. Chop coarsely when ready to cook. Drain spinach and steam on medium heat in large pan. Meanwhile saute mushrooms, onion and garlic in oil on med-high heat. When spinach is tender, drain all remaining water (if any water remains the dish will be too watery) and add mushroom/onions. Turn off heat and stir in sour cream, add salt and pepper to taste and mix well. Add more sour cream if you wish-- this is up to the cook. Serve hot and enjoy!
In a medium saucepan over high heat, bring the vegetable broth and the water to a boil. Slowly pour the cornmeal into the hot liquid, wisking constantly. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes. Remove the polenta from the heat and stir in scallion. Polenta can be served soft, or poured into a baking pan to cool. Once cooled, polenta can then be cut into solid squares.
Cut the ham into small pieces and fry in the oil or butter, with the onion, until it begins to color. Add the other vegetables and sufficent stock to moisten, then saute gently for a few minutes, stirring carefully. Add the sliced sausage and put the mixture into an ovenproof dish; break the eggs on top and put in a hot oven (450*) for a few minutes, until the eggs are set.
Dissolve gelatin in hot water. Add tomatoes. Add in dash of Tabasco and pour into small, oiled molds. Chill until set. Combine dressing ingredients and mix well. When salad is congealed, serve on crisp lettuce and top with dressing.
Heat oven to 375°F Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup. Bake at 375°F for 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.
In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 7 hours or until the potatoes are tender.
In a medium saucepan, ,melt butter; add oil. Saute onions, garlic and carrots, stirring occasionally, for 5 minutes or until softened. Stir in mushrooms,saute a few minutes. Add chicken both, bay leaf, thyme, salt and pepper. Bring to aboil. Reduce heat and simmer for 30 minutes. Discard bay leaf. Stir in cornstarch mixture. Using a hand blender process mixture; don't over puree leaving in some chunks. At this point you can refrigerate the soup and finish it off the next day. Just before serving, reheat soup until very hot. Stir in sherry and cream; simmer for 2 minutes.
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil, then coat with nonstick cooking spray. In a measuring cup, combine the sweet-and-sour sauce, soy sauce, and pepper; mix well. Place the pork on the baking sheet and pour half the sauce over the top. Bake for 45-50 minutes, or until little pink remains for medium-well, or no pink remains for well-done. Slice thinly and serve topped with the remaining sauce.
Put diced and chopped vegetables into a bowl, cover and chill until shortly before serving time. Combine lemon juice, oil, garlic, salt and pepper and pour over the vegetables. Toast pita bread under the grill - it should be pale gold in colour, not brown. Break into large pieces and toss into salad at last minute, so it will still be crisp when eaten.
Combine rotini, red pepper, cucumber, green onions and tuna in a large bowl and set aside. In a medium bowl whisk all dressing ingredients. Pour dressing over salad ingredients and stir well. Refrigerate, covered, at least 2 hours before serving.
Bring the water to a boil in a large pot or wok. Stir in the red curry paste and galangal slices and return to the boil. Add the chicken and cook for 2 minutes. Add the fish sauce and sugar and stir to mix. Add the bamboo shoots, baby corn, straw mushrooms, yardlong beans and kaffir lime leaves. Stir and bring to the boil. Turn down the heat, cover and simmer for about 10 minutes. Add the fresh chillies and basil leaves, stir and simmer covered for a further 2 minutes. Serve hot.
Preheat oven to 375. Lightly spread butter over bread and toast in oven; bread should have color, but still be soft. (Less than 10 minutes). Remove from oven and sprinkle slices with goat cheese crumbles; return to oven for about 3 minutes, until goat cheese is softened enough to spread. Remove from oven and spread out crumbles over toast; sprinkle with walnuts and drizzle with honey and a grind of black pepper over toasts!