HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make the rolls: Preheat oven to 400 In a food processor, add cottage cheese, sugar, buttermilk, 4 tablespoons melted butter and vanilla. Process until smooth. Add flour, baking powder, baking soda, and salt. Pulse just until the dough clumps together - don't let it form a ball. Scoop the mixture onto a floured surface and knead a couple times to smooth it out. Roll the dough into a large 12" by 15" rectangle. Using a pastry brush, coat the top of the dough with the remaining 2 tablespoons of melted butter, leaving a 1/2" border on all sides. To make the filling: In a small bowl, stir together brown sugar and cinnamon - scatter over the melted butter and gently press down to adhere. Sprinkle coconut over the sugar mixture. Carefully roll up the dough, starting at the long edge, in a jelly-roll fashion. Pinch seam to seal while leaving the ends open. Using a sharp knife or a piece of unflavored dental floss, cut roll into 12 equal portions. Place the rolls into a 9" x 9" baking pan coated with nonstick spray. Bake until golden brown and firm - about 25 to 30 minutes. Remove from the oven and let cool for about 5 minutes. Carefully invert the rolls onto a wire rack so the tops are still right-side-up. To make the icing: In a small bowl, stir together confectioners' sugar, 3 teaspoons buttermilk and vanilla until smooth and icing has a thick, pour-able consistency. Add a touch of milk at a time until it gets to this consistency. Drizzle icing over the rolls.
Beat cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Whisk in 2 cups Cool whip; spoon into crust. Refrigerate 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use. Pipe or spoon remaining Cool Whip around edge of pie just before serving. Top with berry mixture.
Arrange the components on a large wooden cutting board. Keep the honey near the gorgonzola (it's a great pairing). Enjoy with your favorite red wines!
Heat oil in heavy large pot over medium-high heat. Add beef and saute 1 minute uncovered. Add beef stock, tomato paste, sugar, thyme, worcestershire sauce and bay leaves. Stir to combine and bring to a boil. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally. ---------------. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minute. Add vegetables to beef stew. (Optional) mix corn starch in 1 or 2 tablespoons cold water. Add to stew and stir thoroughly to thicken broth. Simmer uncovered until vegetables and beef are very tender. Discard bay leaves, let cool then tilt pan and spoon off fat. Can be made in morning or day before. Heat, sprinkle with parsley and serve.
1)In a sauce pan, whisk half and half, milk, flour, salt, pepper, and nutmeg until smooth. 2)Stirring constantly, heat over medium heat until it simmers, then reduce heat. 3)Add cream cheese and continue stirring (whisking) until thick and smooth, about 4 to 5 minutes. 4)Remove from heat and stir in feta cheese. Set aside. 5)Heat oil over medium high heat in a large pan and saute onions for 5 minutes then add garlic and continue cooking for 1 minute. 6)Add spinach and water to pan, bring to a simmer, then reduce heat and cover pan. 7)Cook, stirring occasionally, for 8 to 10 minutes. 8)Drain well. 9)Stir prepared sauce into pan, stir until completely blended. 10)Pour into greased casserole dish, top with parmesan cheese, and bake at 375 degrees for 4 to 6 minutes.
Wash all veggies. Peel the potatoes, turnips, carrots , onion and parsnips. I don't peel the eggplant or zucchini. Cut into large chunks all veggies. place in a large bowl and toss with the oil and vinegar. Place on a foil lined baking sheets. I use two one for the firm fleshed veggies and one for the softer veggies. Roast at 400 for about 15-25 minutes. Removing the vegetables that are cooking faster before they become soft.Remember these still need to cook as the soup. This is just to give some carmelization to the veggies. I also use separate bowls when removing from the oven. Eggplant, zucchini and red pepper in one bowl all other veggies in another one. If the eggplant is seedy I remove most of them now. Once all veggies are toasted. Combine remaining ingredients and veggiesIn a large soup pot EXCEPT the eggplant, zucchini and red pepper. Simmer over a medium low heat for about 30 minutes add remaining veggies and simmer another 20 minutes until fork tender.
Heat a large soup pot over medium heat. Add oil, onion, zucchini, squash, and garlic and saute for 5 minutes, or until soft. Add buffalo, cook and stir until brown. Add diced tomatoes, tomato paste, beans, chili powder, cumin, cayenne and salt. If chili is too thick, add water or beer to achieve desired consistency. Simmer for at least 1 hour. Ladle into bowls and serve piping hot. Garnish with cilantro and/or whatever you usually like atop your chili.
Peel and slice your carrots and cut the stems off of your brussels sprouts. If you have any too big sprouts, cut them in half so they are about the same size as all the pieces, so you have even cooking. Put the veggies into a steamer with lid and steam for 15 minutes until fork tender. Meanwhile, mix together the vinegar, syrup, oil, salt, and pepper for the vinaigrette. After steaming, pour the veggies into a bowl with the nuts and pour the vinaigrette over them. Toss to coat then serve!
In a large bowl, mix the egg with the flour, salt and white pepper. In a colander, toss the shredded potatoes with the onion and apple and squeeze dry. Add to the bowl and stir to combine. Set aside for 10 minutes. In a large skillet, heat 1/2 cup of canola oil with 2 tablespoons of the schmaltz until shimmering. Spoon heaping tablespoons of the latke mixture into the oil about 2 inches apart and flatten slightly with a fork. Fry the latkes over moderately high heat until golden on the bottom, 2 to 3 minutes. Lower the heat to moderate, turn the latkes and fry until golden and crisp, about 2 minutes longer. Drain the latkes on paper towels set on a rack and transfer to a platter. Repeat with the remaining latke mixture, adding more oil and schmaltz to the skillet as needed. Serve hot with Vanilla Applesauce and sour cream. Vanilla Applesauce: Peel, core and quarter the apples. In a medium saucepan, combine the apples, water, vanilla and lemon juice and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the apples are tender, about 15 minutes. Let cool, then remove the vanilla bean and whisk until a chunky sauce forms.
Cook pasta according to package directions and set aside. Heat a large skillet over medium-high heat and melt butter. Add onion and cook about 5 minutes or until translucent. Reduce heat to medium and add tomatoes. Cook about 10 minutes. Add cream, salt, and pepper - cooking another 5 minutes until thickened. Flake and pick through lump crabmeat, then add crab to sauce along with lemon juice. Add pasta to skillet and heat through. Plate pasta and sprinkle each serving with chives and cheese.
Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks. In a 3-quart saucepan, over medium heat, saute onion in butter for 3 to 5 minutes or until translucent. Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool. Remove asparagus tips and set aside. Place half of the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold. Be sure to adjust the seasoning after you add the cream (or half& half, or milk), especially if you plan to serve it cold.
Blend olive oil, garlic, basil, salt, and black pepper in a food processor until combined very well. Add basil mixture to pasta and refrigerate for 4 hours. Mix Parmesan and mayonnaise with pasta and toss in spinach. Add salt and pepper to taste.
In a large, heavy skillet over medium heat melt the butter, then saute the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. Stir in the salt, pepper, and sage and cook for an additional 3 minutes. Place the bread cubes into a large, deep bowl. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used. Toss the cubes thoroughly to coat. (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey. We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness. Adapted from Betty Crocker's Picture Cook Book, circa 1950. Note: regardling the amount of salt - yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly. Also, this recipe, being from the 1950s, is specifically for cooking *inside* the turkey, which a lot of people no longer do, and again the salt will redistribute from the juices in the meat. If you use a crockpot for cooking your stuffing, I'd recommend reducing the amount of salt. Note #2: again, regarding the salt. You're going to have to decide for yourself about the salt. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.
Butter and cube the bread. Place 1/2 the bread in greased baking dish, add meat and 1/2 cup grated cheese, then top with the rest of the bread. In a separate bowl, beat eggs, add milk and seasonings. Pour mixture on top of bread. Top with rest of grated cheese. Bake at 325 degrees for 50 minutes or until set.
Spray butter (or Pam) in 9 x 12 rectangular baking dish. Place croissants in pan, two per row, side by side lengthwise. Place cream, milk, eggs, Grand Marnier, cried cherries and orange zest in a bowl. Combine thoroughly. Poure egg mixture over croissants. Cover with plastic wrap and refrigerate overnight. Before baking, sprinkle top of croissants lightly with 1 teaspoon sugar, cinnamon, toasted almonds and then very lightly with 1 teaspoon sugar again. Bake at 350 (preheated oven) for 30 to 35 minutes on middle shelf of oven. Serve with the best warmed pure maple syrup you can find.
Puree the peppers in a food processor. Transfer to a bowl and whisk in the broth and yogurt. Simmer 10 minutes to reduce and thicken; cook meatballs or other meat or chickpeas in this sauce, if desired.
Preheat the oven to 425 and spray a baking sheet lined with foil with non stick spray. Combine all dry ingredients except chicken. Dip chicken tenders in egg/water mixture then panko mixture. Put the coated chicken on the sheet and bake for 18- 20 minutes, flip once halfway through.
Place vegetables, garlic, salt and pepper in crock pot. Top with the chicken pieces, butter, broth and bouillon. DO NOT STIR. Cover and cook on LOW for 7 1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more. Before serving, stir in parsley and Tabasco sauce.
In a small saucepan, combine orange juice, sugar, and cornstarch. Mis well, stirring until cornstarch is completely dissolved. Bring mixture to a boil over medium heat, stirring constantly. Continue to cook and stir, 1 to 2 minutes. Remove from heat and add orange pieces and extracts. Mix well, spoon into small bowls and serve right away.
In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough. Roll dough by tablespoonfuls (15 mL) into balls. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies. Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.). Canadian Living Magazine.
Beat butter & sugar together in a bowl. Add yolk and vanilla and beat the mixture until smooth. Add flour and salt and mix everything to form a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 350°F. Roll out dough to 1/4 inch thickness. Cut out with 1 1/2-2in circle cookie cutters. Arrange cookies on baking sheet. Cut hearts from half of the cookies with 1in heart cutters. Bake for 12 minutes. Cool Completely. Make frostingby beating butter until smooth, then gradually adding icing sugar, water and vanilla. Spread frosting over whole (not heart) cookies. Drop a small spoonful of jam on top of frosting. Press heart cookies on top of whole cookies.
Trim excess fat from beef. Place in slow cooker. Mix soup mix, sugar, oregano, garlic, broth and beer in mixing bowl. Pour mixture over meat. Cover and cook on high for 6-8 hours or until meat is tender. With 2 forks, shred meat in pot juices.
Preheat tohe oven to 350 degrees and line the bottom of a springform pan with waxed paper, then grease the paper and the sides of the pan. Cover the oatmeal with the stout and let soak 30 minutes or longer. Beat the butter and sugars until fluffy; beat in the eggs, vanilla and orange zest and mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg. Drain the stout from the oats and reserve. Add the flour mixture to the butter mixture alternately with the drained stout, beginning and ending with the flour mixture. Stir in the oats then spoon the batter into the prepared pan and bake 50-55 minutes; let cool. Combine the topping ingredients and spread on cooled cake; broil until browns, watching carefully, as the sugar burns quickly.
Preheat the oven to 400 degrees. Lay the thighs out on a plastic cutting board and cover them in plastic wrap. Beat them with a rolling pin or a skillet, until slightly flattened. Sprinkle them with salt. Place two pieces of ham over the chicken. Place one piece of cheese on each end and roll the thighs up into a roulade. Coat the chicken rolls in flour, then the egg, then the crumbs, be sure to coat evenly in each stage. Heat an oven proof skillet to medium heat and add the oil. Once hot, carefully place the chicken rolls, seam side down, into the skillet. Let brown, then turn over. Brown several more minutes, then place the skillet in the oven for 20 minutes. Remove from heat. Let the chicken rest about 5 minutes before serving.
Step 1 is good to do in advance. Place beet in a pot of boiling water and cook uncovered 15 minutes until semi-tender; remove from heat, cover pot, and allow beet to steam another 15 minutes; remove beet from hot water with slotted spoon; once cool, peel and dice beet. Steps 2 and 3 may also be done in advance. Saute aromatic shallots, carrot, and celery in olive oil until semi-tender; stir in cabbage and garlic; add diced beet, broth, bay leaf, and peppercorns; adjust heat, cover pot and gently simmer for one half hour until vegetables are tender. Remove from heat; discard bay leaf and peppercorns; add salt, dill, and red wine vinegar; puree sauce in blender or food processor until smooth; stir in creme fraiche; taste and adjust seasonings as desired. Borscht sauce may be served hot or cold; keep heated in saucepan until serving time; or chill sauce in refrigerator. While borscht sauce is cooking, rub salmon fillets on both sides with olive oil; sprinkle salmon with garlic salt and pepper; grill fillets 4-5 minutes per side until done. To serve, plate each salmon fillet, then top with 1/4 cup (hot or cold) borscht sauce, additional creme fraiche, and sprigs of fresh dill. A beautiful presentation your dinner guests will not soon forget! This recipe makes just over 2 cups borscht sauce. Canned broth may be used to thin any unused sauce to preferred soup consistency. Stir in broth and reheat, or enjoy a cold summer soup. Very delicious the next day!
Steps #2 through #6 are for the Veggies. In a medium-large skillet, heat a thin film of oil on medium-high heat. Add mushrooms. Saute until oil absorbed (about 1 minute). Push mushrooms to sides and add butter to center. Wait until butter browns lightly. Add squash, thyme, salt, pepper, and stir. Saute until butternut squash is brown on all sides (or some sides) and cooked or just under-done. Add to risotto in step #14 below. Steps #8 through #16 are for the Risotto. Heat the wine by microwaving gradually until hot to the touch and set aside. Heat the broth in a small sauce pan on medium-high heat until hot to the touch, then turn it down and leave it on low heat. In a large saucepan, saute shallot and parsley in abundant olive oil. When brown and translucent, remove from pan with slotted spoon and set aside. Add rice to pan. Stir to coat, adding a tad more oil if necessary. Saute until rice becomes translucent (with a visible white core) and slightly colored but not brown (about 7-10 minutes), stirring to keep from sticking. Re-add shallot and parsley to pan. Add warm wine. Stir until wine evaporates. Just as the last of the liquid evaporates, add one ladle of warm broth. Stir gently. You will repeat step #12, adding a new ladle of broth whenever the liquid is low and stirring gently, until the rice is al dente (about 20-30 minutes). Look ahead to steps #14 and #15. You may or may not use all the broth. If you completely run out of broth, use water (heated to the same temperature as the broth). When the rice is almost done, before the last ladle or two of broth, add all the contents of the veggie pan. When rice is done, turn off heat. Stir in butter and cheese. Let sit for 2-3 minutes covered. Serve immediately, garnished with parsley.
Preheat oven to 350 degrees. Butter a 2 quart casserole dish. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the pineapple chunks and peaches, stir until well combined. Pour the mixture into the prepared casserole. In a medium bowl stir together the 1/2 cup melted butter, reserved pineapple juice, and the cracker crumbs, stirring with a rubber scraper until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 35-45 minutes or until golden brown and bubbling. Let stand for 5 minutes before serving.
sautee the onions, mushrooms, and spinach in the butter til onions are clear and the moisture from the spinach and mushrooms evaporate. Add the chopped up bacon and stir til combined. In a medium sized bowl mix together the eggs and the cream. Then add the cheddar to the egg mixture (I saved a tiny bit to sprinkle on the top). Pour the vegetable mix into the bottom of a greased pie pan. Then pour the egg mixture over the top of the vegetables. I poked it with a fork a bunch so the eggs would mix together with the veggies. But you could mix it all together or leave it in layers. Bake at 400 degrees until a knife inserted in the middle comes out clean. Enjoy! I like mike with some super hot salsa on the top!
For mash: Boil the potatoes with some salt. Drain when boiled and add butter, pepper, and dill. For beef: add garlic, salt, pepper, olive oil. Fry 2 minutes on both sides to seal the flavour. Then fry other 4 minutes (rare), 6 (medium), and 8 (well done). Put the chopped onion to give extra flavour. For vegetables: peal, wash, cut and microwave the vegetables on a plate covered with cling film. you can serve with gravy and yorkshire pudding.
Combine salad ingredients in large bowl. Mix together dressing ingredients & pour over salad ingredients. Toss gently and enjoy!
Mix together Pie Filling Mix and Milk. Add Peanut Butter and mix until smooth. (HINT: Spray your measuring cup with PAM (or cheaper brand) and peanutbutter will slide out of cup). Fold in Whipped Cream. Add to baked pie shell. Place in Refrigerator until set (3- 4 hours).
In blender container, place the strawberries and liqueur. Cover and blend on high speed about 30 seconds or until smooth. Fill 8 tall glasses with ice. Pour about 3 tablespoons strawberry mixture in each glass over the ice. Stir in 1/3 cup wine and 1/2 cup mineral water into each glass. Garnish side of glass with whole strawberry and serve.
Lightly grease and line an 18 x 28cm slice pan with baking paper. In a large saucepan, bring stock and water to boil. Gradually add polenta, stirring constantly. Reduce heat and cook, stirring 5-10 minutes until polenta thickens. Stir in cheese and season to taste. Spoon the polenta mixture into prepared pan, smoothing top. Cool, then chill for 3 hours or overnight. Once chilled, transfer polenta to a board. Using a 5cm round cutter, cut into 18 rounds. Preheat char-grill or barbecue on high. Grease lightly with oil. Char-grill rounds for 3-4 minutes each side, until polenta is crisp and browned. Meanwhile, to make the salsa, combine all the remaining ingredients in a medium bowl and season to taste. Serve polenta topped with avocado salsa.
Cut the prunes in half, and cut the carrots into 1/2-inch-thick slices. In a 3-qt. saucepan, combine all ingredients. Heat to boiling on high. Reduce heat to medium; simmer, stirring occasionally, 15-20 minutes or until liquid evaporates and carrots are glazed. Serve at once.
With the mixer on low speed, cream the butter and sugar together until fluffy. Add eggs one at a time and mix until well blended. Combine the dry ingredients in a separate bowl and add to the mixture, alternating with the milk. Add the vanilla extract. Fold in the blueberries by hand until well mixed into the batter. Grease the muffin tin well, including the top. Pile the batter high in each muffin cup. Sprinkle each generously with sugar. Bake in a preheated 375 degree oven for 25-30 minutes. Cool in pan before serving.
Stir sugar with egg yolks. Mix with whipped butter and melted chocolate. Sprinkle with salt. Gradually stir in flour. Whip egg whites; mix into chocolate mixture with a light hand. Put into a well-greased and floured baking pan. Bake at 350 for 30-35 minutes. Before serving, brush with jam and sprinkle with grated chocolate and walnuts.
Soak the cellophane noodles in warm water for 10 minutes, then drain and cut into 3-inch lengths. Bring the 2 quarts water to a boil and drop in the chicken necks, legs, and giblets. Boil for 7 minutes, then remove giblets; slice and reserve them for use later. Continue cooking the broth for another 15 minutes, then strain, discarding the necks. Remove and shred all meat from legs and thighs. Add the fish sauce, salt, sprinkle with black pepper. Just before serving, bring the soup to a boil and add the cellophane noodles. To serve, remove the noodles from the soup and use to fill individual bowls half full. Sprinkle on some shredded chicken, giblets, and chopped scallion, and coriander. Pour boiling broth over all, sprinkle on some black pepper, and serve.
Preheat oven to 350 degrees F. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. Place buttermints and a 1/2 cup granulated sugar in a sturdy plastic sandwich bag and crush with rolling pin, meat mallet, or hammer. In a large bowl, combine crushed mint mixture with butter, with an electric mixer set at medium speed, beat for 2-3 minutes. Add egg and vanilla extract; continue beating until well mixed. Reduce speed to low, and add gradually add flour mixture. Beat until well mixed. Shape balls into 1-inch balls; roll in decorator sugar if desired. Place 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until edges are slightly browned. Immediately remove cookies and transfer to a cooling surface.