HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the sweetened condensed milk and peppermint extract. Slowly add the powdered sugar and beat. Knead on a surface sprinkled with more sugar until dough is stiff. (The stiffer the better when it come to the dipping part!) Add more sugar while kneading if the dough is sticky. Roll 1/4 inch thick. Cut into approximately 1 1/4 to 1 1/2 inch circles. If they are much bigger than that they fall apart when you dip them. My girlfriend said she uses a screw-off wine bottle cap! Let the cut patties dry for at least 2 hours on *each* side. They need to be really dry. Melt chocolate & shortening it a double boiler; stirring constantly until smooth. Using 1 Tbls of shortening for every 6 oz. of chocolate. Keep chocolate hot for dipping. Dip patties in melted chocolate. The method my friend has found to work best: she places them on a long 3-tined fork, puts them in the chocolate (it should be no more than 1 1/2 inches deep), flips them over to coat the other side, lifts them out again with the fork underneath the patty, shakes the fork to shake off the excess chocolate & then places the patty on waxed paper to harden.
Combine all ingredients in a large saucepan and bring to a boil, over medium high heat. Stir until sugar dissolves. Reduce heat to medium low and simmer until currants have popped and sauce thickens, about 15 minutes. Cool, cover, and refrigerate overnight.
Preheat the oven to 350°. Line 18 cups of 2 standard 12-cup muffin pans with baking liners. In a large bowl, beat 1 stick butter with 1 cup granulated sugar until fluffy, about 4 minutes. Add 3/4 cup bananas, the baking powder and 1/2 teaspoon salt and beat until smooth. Stir in 1 cup flour. Mix in 6 tablespoons milk and the remaining 3/4 cup flour until smooth. Using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually mix in the remaining 1/4 cup granulated sugar at high speed until stiff and glossy. Fold the egg whites into the batter until no streaks remain. Spoon the batter into the prepared muffin pans, filling each liner three-quarters full. Cut 9 caramels in half, and submerge one piece in each muffin cup of batter. Bake until the cupcakes are springy to the touch, about 25 minutes. Let cool. Meanwhile, in a small, heavy saucepan, cook the remaining caramels, 1/4 cup milk, 1/4 cup banana and 1/4 teaspoon salt over medium heat, stirring, until the caramels are melted. Using the electric mixer, beat the egg yolks and confectioners' sugar until thick, about 3 minutes. Slowly beat in the caramel mixture; transfer the mixture to the saucepan. Cook over medium-low heat, stirring constantly for about 1 minute. Transfer to a bowl and refrigerate until cool. Using the electric mixer, beat the remaining 2 sticks butter at high speed until fluffy, about 5 minutes. With the mixer on low speed, slowly add the cooled caramel mixture, then beat at high speed until fluffy. Spread the frosting onto the cupcakes.
Preheat oven to 375F. Place the chicken in a shallow baking pan. Spread mayonnaise over both sides of the chicken. Sprinkle the cereal evenly over the top side of the chicken. Drizzle with honey. Let stand 10 minutes at room temperature. Bake in preheated oven for about 45 minutes or until done.
Place the water, 1/2 cup biga, yeast, three quarters of the flour and salt (in that order) in the mixer and incorporate. Add the remaining flour and continue mixing for 5 minutes. Split the dough into oiled bowls and let rise twice, about 1 hour at 70°F. Press out onto oiled sheet pans and brush with infused oil and finely chopped rosemary and oregano. Let rise until doubled (about 1/2 hour). Press down gently with fingers to make dimples. Finish with a sprinkling of kosher salt. Bake at 425F for 15 minutes then turn and bake an additional 20 minutes until golden brown on top. Save any remaining biga for the next batch.
Season thighs with salt and pepper. Place into crockpot. Top with all other ingredients. Cook on low for 7 1/2 hours. Carefully remove thighs from pot and shred meat from the bones. Place meat on piping hot rice, top with sauce.
Preheat oven to 375. In a large bowl, combine ground meats, panko, eggs, melted butter, and seasonings. Roll mixture into balls. In skillet on medium-high heat, cook meatballs in some olive oil, until browned on all sides. Transfer to a paper towel lined tray and set aside. In the same skillet, melt butter and whisk in the flour, until lightly browned. Slowly pour in the beef broth, while whisking continuously. Keep whisking and cooking until slightly thickened. Stir in the heavy cream and season with salt and pepper. Place meatballs in the gravy and simmer for about 3-4 minutes. Cook egg noodles to al dente and drain. In a baking dish, mix together with meatballs and gravy. Sprinkle with desired amount of shredded Gruyere cheese. Bake at 375° F until slightly golden and bubbling. Garnish with chopped chives or parsley.
Heat 1 tbsp olive oil in wok. Add asparagus and cook til crisp tender, about 5 minutes. Remove and place in bowl. Add sliced zuchinni and cook until crisp tender. Place in bowl with asparagus. Add cabbage to wok, adding additional oil if needed. Cook until translucent and tender. Add pine nuts, sunflower seeds and asparagus/zuchinni mixture. Season and cook an additional 5 minutes.
In bowl of mixer, beat together peanut butter, butter or margarine, and shortening, until creamy. Mix in vanilla and 2 Tablespoons milk. Slowly add powdered sugar, and with the mixer on medium beat until reaches desired consistency. Add more milk, 1 teaspoon at a time, if needed. Beat until fluffy.
In medium saucepan, combine sugar, cornstarch and salt. Blend together egg yolks and milk. Stir small amount of milk mixture into dry ingredients, making a smooth paste. Gradually blend in remaining milk mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Allow to boil for one minute. Remove from heat and stir in Vanilla. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes. Arrange Strawberries in the bottom of the pie shell, reserving about 1/4 of them for garnish. Pour half of the custard over berries. Layer bananas over custard layer and top with remaining custard. Cover and refrigerate for at least 3 hours. Garnish with reserved berries and whipped cream.
Mix first 3 ingrediants together as for pastry. Reserve 1 cup and set aside in a cool place. Add remaining ingrediants to the main mixture. Beat well. Sprinkle 1/2 reserved crumb mixture on the bottom of a greased square pan ( 8x8 or 9x9 ). Pour wet mixture in smoothly. Sprinkle with remaining reserved crumbs. Bake at 350 for 35 minutes.
Add first 8 ingredients (soy sauce through red pepper) to the slow cooker crock and mix well. Add mushrooms, and scallions, stir gently to mix with the sauce. Cover and cook on LOW for 8 hours. Stir well before serving.
In a large saucepan, cook round steak, onion and garlic in oil until the meat is browned and the onion is tender; about 5 minutes. Stir in water, tomatoes, consomme and seasonings; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 1 1/2 hours. Stir in paste and green pepper. Simmer, uncovered, until noodles are tender, about 8 minutes. Add parsley.
Preheat oven to 325 degrees F. Grease and flour two 9 x 5 x 3 inch pans. Puree undrained pork and beans in a blender or food processor, or with mixer. In a large bowl, combine eggs, flour, sugar, salt, oil, cinnamon, vanilla, baking powder and soda. Mix well. Gently fold in nuts and pureed pork and beans. Divide batter into pans evenly. Bake for 60 minutes, or until bread tests done.
Boil the beets with their skins on so they do not lose their color. When they are soft enough to easily pierce with a fork, let them cool in a tub of cold water until they are cold enough to peel. The skin will come off easily if you rub it gently with your fingers. Dice the beets into small squares. Add diced onion, cilantro, and sweet pepper. Add mayonnaise and gently mix thoroughly. Don't forget to add lots of salt if you'd like (I LOVE SALT).
Bacon -- In a small sauce pan, heat to medium and add the bacon and saute slowly, not butter or oil needed. Just go slowly and crisp until golden brown and crisp. Remove the bacon to a plate lined with a paper towel to drain. Onions and Celery -- Now in the same pan with the bacon drippings (just keep 1 teaspoon of the drippings), you don't need any more. Just toss out any additional drippings. Saute your onion and celery until tender. It should take around 4-5 minutes if that on medium heat. Add the bacon and a little salt and pepper and set to the side. Ham and Potatoes -- Just have them thin sliced and diced and ready to go. Sauce -- In a medium size pot, medium heat, add the butter and melt. Add in the flour and mix well to combine. Cook on medium low until the butter and flour are well combined. Slowly add in the milk and cream while stirring constantly as well as the salt/pepper and cayenne. Stir well and cook on medium heat until the sauce begins to thicken. Add in the cheese (gouda and cheddar) stir until melted. If the sauce is a bit thick, just add a little more milk. I like happen to like mine thick, but my Mom always liked them a bit thinner, so I always added a little more milk when I made it for her. That is just personal taste. Casserole -- Spray a 13x9" or any similar casserole dish with non stick spray. Layer 1/3 potatoes, 1/2 the vegetables, 1/2 the ham, 1/2 the cheese sauce; then repeat. Top with potatoes and the remaining 1/2 cup cheese and a sprinkle of paprika for the topping. Bake -- I bake mine in a 350 oven for 30 minutes, covered with foil, then uncover and cook another 20-30 minutes until bubbly and golden brown.
Brine ham: Bring all brining ingredients except ham to a boil in a deep 8- to 9-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved. Remove from heat and add ham. (Brine should cover ham; if not, make more brine.) Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2. Prepare grill for cooking using enough hardwood charcoal to fill a charcoal chimney or a shoe box. When coals are ready, push them to one side of grill, leaving about two thirds of grill without coals. Put a drip pan opposite coals. Make spice rub and cook ham: Finely grind all spice-rub ingredients together in an electric coffee/spice grinder. Drain ham and pat dry. Rub ground spices all over ham. Place ham on grill rack, fatty side up, over drip pan. Cover grill, leaving cover vents one fourth open and bottom vents fully open, and cook ham, adding a large handful of charcoal every 30 minutes. After 1 hour, turn ham around so other side faces coals and continue to cook until a meat thermometer inserted near but not touching bone registers 155°F, 1 to 2 hours more. Make glaze while ham is grilling: Heat glaze ingredients over moderate heat, stirring, until butter is melted. During last 30 minutes of grilling, brush ham with glaze several times, letting excess fall into drip pan. Serve ham: Transfer cooked ham to a platter and cover loosely with foil. Let ham stand 30 minutes to 1 hour before carving. Serve with pan drippings (skimmed of fat). Cooks' notes:  Gas grill method: Preheat grill to moderately low. Place ham, fatty side up, in grill on a rack in a large broiler pan. Close lid, then roast about 3 hours.  Oven method: Roast ham, fatty side up, on a rack in a large roasting pan in a preheated 350°F oven, about 3 hours.
In a medium bowl, beat egg yolks until creamy, 2-3 minutes; set aside. In a large saucepan, combine sugar and cornstarch. Gradually add water and cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes. Remove from heat, add 2 cups of the hot mixture to the egg yolks, stirring to warm the egg yolks. Return entire mixture to the pot and heat 1 minute more. Remove from heat and stir in butter, lemon juice,and the lemon zest. Transfer to a medium sized bowl, cool to room temperature; about one hour. In a large bowl, on medium speed of an electric mixer, whip the cream until stiff peaks form. Gently fold in the pudding mixture into the whipped cream until well blended and so streaks of pudding remain. To assemble dessert: Select a large wide bowl (preferably glass) with a 4-5 quart capacity. Arrange one-third of the gingersnaps to cover the bottom of the bowl, ovelapping if necessary, then one third of the pudding. Repeat the layering twice more. Garnish the top layer with raspberries. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 - but no longer (!) before serving.
Brown the hamburger and onion (if using). Prepare the macaroni and cheese according to package directions. Add the cooked hamburger mixture to the prepared macaroni and cheese. Add the cream soup to the mixture and stir. (Optional) Pour into a casserole dish and place in the oven at 350°F until heated through. If you are pressed for time this step may be skipped and dinner enjoyed as a skillet!
Place all ingredients in a bowl. Set aside at room temperature to let the flavors blend. Garnish with fresh basil.
Mix everything together and stir until the honey is dissolved. Pour 4 tsps. in a glass and rinse your mouth for 30 seconds. Enjoy the refreshing clove taste and smell in your mouth!
whisk together flour baking powder and salt. beat butter until light and fluffy with a mixer at medium high setting, add brown sugar and vanilla, mix until combined well. combine eggs and water in small bowl and beat with fork. add eggs to butter mixture and beat well. add flour mixture to butter mixture beating at a low speed just until combined. stir in pecans by hand and spoon. continue to mix in toffee bits and chocolate chips. chill for 1 hour or until dough is firm. preheat oven to 325 degrees. drop dough by Tablespoon fulls onto an ungreased baking sheet. bake about 10 minutes until lightly browned on the edges only. cool on wire racks.
Cut unpeeled cucumbers in half lengthwise; remove seed portion. Scoop out pulp; leave firm shells; chop pulp coarsely. Combine ham, cheese, and apples that have been tossed in lemon juice and salad dressing. Add cucumbers to ham mixture when ready to serve; mix well. Fill cucumber shells. Serve on lettuce leaf.
Combine all ingredients, and stir well. Refrigerate at least 4 hours, preferrably overnight. Remove from refrigerator about 30 minutes prior to serving to take the chill off.
In a large bowl, combine the fruit. Pour the juice over the fruit and toss to coat. Cover and refrigerate for 4 hours and then stir just before serving.
Heal oil in a medium saute pan over medium heat. Add peppers and onions, reduce heat to medium low and saute 3-4 minutes, until vegetables soften, not browning. Add remaining ingredients and simmer 20 minutes. Cool marmalade and then store in refrigerator.
Spray frying pan with olive oil spray or lightly coat with olive oil. Melt in a couple tablespoons of butter, add a little olive oil if you didn't use it to coat the pan. Slice up zucchini into thin slices. Add diced onions, about 1/2 cup. While cooking, add a little bit of chicken broth as needed, to keep food from sticking/burning. Sprinkle with garlic powder, pepper and paprika. Sautee until done.
Cook noodles according to directions on box. Drain. In a casserole dish, toss pasta with butter, then add cheeses. Stir in cream. Bake at 400 for 20 minutes.
Place an inch of water in the bottom of a steamer pot and bring to a boil. Place the brocolli in the steamer basket and place over the boiling water; cover and steam until crisp tender, approximately 6 to 8 minutes. In a small saucepan, combine the remaining ingredients except the orange slices. Bring to a boil, reduce heat, cover and simmer for 1 to 2 minutes or until thickened. Drain the broccoli and place in a serving dish, pour sauce over, toss to coat and garnish with orange slices if desired.
Combine all ingredients in a covered jar. Shake until well blended. Spread liberally over both sides of steak and let marinate for about an hour before broiling. Baste more on while cooking. There's enough here to do 4-6 steaks depending on the size of the steaks and how liberally you use it.
Heat oven to 400°F. Beat sugar and margarine until blended. Beat in egg and vanilla until smooth. Beat in oats, flour, baking soda and pumpkin pie spice. Stir in raisins. Drop by the teaspoonful 2 inches apart onto greased cookie sheets. Bake 5-7 minutes. Allow to cool slightly before transferring to a wire rack to cool completely.
{preheat oven to 425 F). Clean, wash and dry the vegetables, cut into a large bowl and toss with approx 1/4 to 1/3 cup Italian dressing. (add a light shot of cayanne or hot sauce if you'd like a spicy taste). Be sure all surfaces are coated-add a tablespoon or so if needed but you will probably have some left in the bowl after moving the vegetables-save that to baste later. Spray a 9x 13 pan with cooking spray and spread the veggies into as thin a layer as possible in the pan. Cover loosely with foil and place in preheated oven for 30 minutes, remove foil and either turn or toss the veggies lightly-recover and bake for an additional 20 minutes or until veggies are almost done and starting to brown. Add any remaining marinade and bake till brown and somewhat crispy on edges. You can add mushrooms, brussels sprouts or other vegetables at the halfway point if you'd like more variety-be sure to toss with marinade and check that juices don't build up and stean away your roasted texture.
Wash, peel, cut potatoes in small pieces. In medium size pot, barely cover with water, boil until cooked but still firm; drain. Add milk and cheese to potatoes; cook on low stirring constantly until cheese melts. Season to taste. Do not boil. Ladle into serving bowls and add toppings of sour cream, bacon bits, shredded cheese, and green onion tops.
Preheat oven to 350* (F). Spread butter or margarine on bottom and sides of 8-inch square pan. In mixing bowl, combine flour, 2/3 cup sugar, 4 Tbsp. cocoa, baking powder, cinnamon, coffee powder, and salt. Stir slowly until blended. Stir in milk, oil, and vanilla. Spoon batter into prepared pan, and smooth out until evenly distributed. In a small bowl, stir together remaining 2 Tbsp. cocoa and 2/3 cup sugar. Spread this mixture evenly over batter in pan. On top of this, pour boiling water. Do NOT stir. Carefully set pan in preheated oven on middle rack, and bake for 35 minutes, or until top looks crisp and crackled and cake tester inserted into a cakey area comes out clean. Cool for a few minutes. Serve warm, directly from pan.
In large bowl add flour. With hands stir in yeast,rosemary, tomatoes, cheese and salt. Add honey to water; stir into flour mixture and blend until dough is shaggy and sticky (to sticky to knead). Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I usually have to put in the refrigerator to keep it from rising to fast.). Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (See Note Line 17). Cover loosely with plastic wrap and let rest about 15 minutes. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal, sprinkled with garlic granules or powder. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half-hour before dough is ready to bake, heat oven to 450 degrees. Put a 3 to 4-quart heavy covered dutch oven (cast iron, cast aluminum) in oven to preheat. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown. Cool on a rack. Note: Instead of removing the dough to a floured board (Step 7), I use the bowl; Sprinkle the top of the dough with flour and turn over, sprinkle more flour on top then fold the dough it over and on itself a couple times.
Dressing:. Whisk ingredients together; set aside 10 minutes for flavours to develop. Place salad ingredients in a bowl, pour over dressing and toss gently to combine.
While water is heating to cook the pasta, bring the broth, garlic, cream, and red pepper to a boil in a separate saucepan. Reduce the heat and let it simmer for 20 minutes to allow it to thicken. You'll know it's thickened when the cream coats the back of the spoon. Remove from heat. Cook pasta; while it's cooking, melt butter in a skillet over medium heat. Add mushrooms and proscuitto; cook until tender, about 10 minutes, and then remove from heat. Drain the pasta and place it back into the same pot. Add the cream and the mushroom/proscuitto mixture. Stir over low heat until the pasta is mixed with the sauce and all is warmed. Toss with the parmesan cheese. Cover and let it stand for 1 minute, and then transfer to your favorite pasta bowl and serve.
For the Marinade: Trim bottom 1/2 inch from lemongrass stalks and discard. Starting from bottom, thinly slice remaining lemongrass until rings are no longer tinged with pink; discard remainder of each stalk. Place lemongrass in small processor and mince finely. Add sugar, oil, shallots, and chiles; process until finely minced. Add fish sauce until blended. Cover and chill at least 2 hours (better overnight) in a Zip bag. For the Sauce: Heat oil in heavy medium saucepan over medium heat. Add shallots, garlic, ginger and chile. Saute until soft about 3 minutes. Mix ketchup and all remaining ingredients. Bring mixture to boil; reduce heat to low. Simmer 20 minutes. Transfer sauce to blender and puree until smooth. To prepare the Ribs: Preheat oven to 375°F. Place ribs bone side down, atop rack on rimmed baking sheet. Roast for 1 hour. Brush ribs generously on both sides with some honey-hoisin sauce. Roast 15 minutes. Brush ribs again with honey-hoisin sauce. Roast another 15 minutes. Cut ribs up and brush the ribs with the remainder of the honey-hoisin sauce. Add toasted sesame seeds over ribs, optional.
Combine all ingredients except cornstarch, water, salt and pepper in slow cooker. Cover and cook on low 6-8 hours. Turn heat to high and cook 10 minutes. Stir in combined cornstarch and water, stirring 2-3 minutes. Discard bay leaves. Season to taste with salt and pepper.
Crush gooseberries thoroughly, one layer at a time, or grind them. Place in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 minute. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5-1/2 cups juice into 6- or 8-qt. saucepot. Stire pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads; cover with two-piece lids. Screw bands tightly. Process in a boiling water bath for 5 minutes.