HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly grease a large cookie sheet. Set aside. In a large mixing bowl beat butter with an electric mixer on med. speed for 30 sec. Add sugar, cocoa powder and baking powder & beat until combined. Beat in eggs. Beat in as much of the flour as you can. Using a spoon, stir in any remaining flour, white baking bar and semisweet chocolate. Divide dough in half. Shape each half into a 9" long log. Place log about 4" apart on prepared cookie sheet. Flatten logs slightly until about 2" thick. Bake logs in a 375 degree oven for 20-25 min. or until a wooden toothpick inserted neat the centers comes out clean. Cool on the cookie sheet set on a wire rack for 1 hour. Using a serrated knife, cut each log diagonally into 1/2" thick slices. Lay slices, cut side down, on ungreased cookie sheets. Bake slices in a 325 degree oven for 8 min. Turn slices over. Bake 7-9 min. more or until slices are dry and crisp. (Do not overbake.) Transfer to wire racks and let cool. Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Peel and dice potatoes. In large saucepan, melt butter. Saute scallion and green pepper until tender. Add potatoes, 2 cups water, and seasonings. Cover and simmer until potatoes are tender. Make a paste of flour and 1/3 cup water. Stir into potato mixture. Add milk and cook until slightly thickened. Stir in undrained corn and ham. Heat through. Taste, adjust seasoning, and sprinkle with chopped parsley.
Combine all ingredients, mix well. Add additional pepper if desired. You can serve immediately, but it will taste better if the flavors are given the chance to "meld" in the fridge for a few hours (or days) before serving.
Scrub the fruit, and dry. Using a zester, remove the peel (from all three), being careful not to get any pith. If you do not have a zester, use a vegetable peeler, being careful to remove *only* the zest. Then, using a sharp knife, or shears, cut the peel into fine strips. I have also grated the peel, but it doesn't look as pretty. Place the zest in a small saucepan with the water and the baking soda, and bring to a boil. Reduce the heat and simmer for 20 minutes. In the meantime, slice the top and bottom of each fruit, so that it sits flat on your cutting board. Using a sharp knife and following the contour of the fruit, cut away all the pith, leaving only the pulp. While holding the fruit over a bowl (to catch all the juices), use the knife to cut out the flesh, leaving the membrane. Remember, it's the pith and the membrane that make marmalade bitter. Add the pulp and juice to the simmering zest (do not drain the zest). Simmer, covered, for 10 minutes. Measure 3 cups of the mixture and mix it together with the sugar in a large pot. Bring to a rapid boil. Stir and boil hard for 1 minute. Immediately remove the pot from the heat. Add the pouch of pectin, and stir for 10 minutes. This will cool the mixture slightly and prevent the zest from floating. Pour into sterilized jars and seal.
MAKE BATTER Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 12-cup muffin tin. Combine flour, baking soda, and salt in bowl. Whisk water, cocoa, chocolate chips, and espresso in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among muffin cups. Bake until toothpick inserted into cupcake comes out with few dry crumbs attached, 18 to 22 minutes. Cool -cupcakes in tin 10 minutes, then turn out onto wire rack and cool completely. PREPARE FILLING Combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes, then whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip; reserve remaining mixture for filling cupcakes. ASSEMBLE CUPCAKES Microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds. Cool glaze to room temperature, about 10 minutes. Insert the tip of a paring knife at a 45-degree angle about 1/4 inch from the edge of the cupcake. Cut out and remove the cake cone. Cut off all but the top 1/4 inch of the cone, leaving a circular disc of cake. Discard-better yet, eat!-the bottom of the cone. Using a spoon, fill each cupcake with 1 tablespoon of the marshmallow mixture. Replace tops, frost with 2 teaspoons cooled glaze, and let sit 10 minutes. Using pastry bag, pipe curlicues across glazed cupcakes. Serve. (Cupcakes can be stored in airtight container at room temperature for 2 days.).
Heat large saucepan of salted water to boiling. Heat butter and oil in large heavy skillet over medium heat. When foam subsides, add chicken, onions, mushrooms and garlic; cook, stirring occasionally, until chicken begins to brown, about 7 minutes. Stir in cream, tomatoes, peas, salt, and pepper; heat to boiling over high heat. Reduce heat to medium and simmer until sauce is slightly thickened and chicken is cooked through, 3-5 minutes. Stir in basil and remove from heat. Meanwhile, cook pasta in boiling water until tender, but still firm to the bite. Drain thoroughly and transfer to wide serving bowl. Pour sauce over pasta; sprinkle with Parmesan and toss to combine. Serve hot.
In small saucepan, bring water and salt to a boil, slowly stir in grits and cook for 6-8 minutes until very thick. Remove from heat and let cook, about 5 minutes. Stir in herb Boursin cheese and place mixture in refrigerator until cold and still. Roll into 1 ounce balls, set aside. (I used a large pampered chef scoop). Combine milk and eggs for egg wash. Dip grits fritters into the following: flour, egg wash, then breadcrumbs. Fry in oil until golden brown (approx 3-5 minutes). Drain on paper towels and serve hot.
Look over the beans and remove any rocks or broken beans. Rinse the beans and put in a large pot. Add water, about 8 cups or enough to cover by at least an inch. Bring to a boil on stove. Add onions, garlic, bay leaf and ham hock. Return to a boil. Reduce heat, cover and simmer for 2 to 3 hours, stirring occasionally. Makw sure you don't run out of water and that the beans don't scorch. Add more water if necessary. After beans have softened (about 2 hours), add salt and pepper to taste. Continue cooking until beans are done. Make sure the soup is not too thick or too thin. (I usually get it too thick but you can always add water to thin it out.). Remove bay leaf and serve.
Chop the cranberries, orange, and lemon in a food processor. Add the sugar, pecans, and Cointreau. Process briefly. Cover and let stand at room temperature for 12 hours. Refrigerate overnight.
Brown roast on all sides in a Dutch oven. Add onion and cook until transparent. Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper. Cover and simmer for 2-1/2 hours or until meat is tender. Combine flour and remaining water in a bowl stir as you add some of the liquid from the pan. Now pour this mixture into pan; cook and stir until thick. Slice and serve.
Bake pecans in 1/2 stick of butter in oven for 15 minutes Combine in blender the pecans, granola crumbs, flour and brown sugar, Reserve 1/3 cup of the granola mixture to put on the top of the cheesecake. Melt a half a cup of butter and mix it with the Granola mixture then put the rest of the mixture on the bottom and sides of a 10 inch springform pan pressing firmly. Place in the preheated (350) oven and bake for crust for 10 to 12 minutes. Remove from the oven and cool. In a double broiler or a metal bowl steamed over hot water, place caramels in the bowl with the evaporated milk and stir constantly until completely melted stir in the butter. Pour caramel mixture over the bottom of the granola crust. Reserve approximately 1/2 cup or more for the batter. (I now make my caramel from scratch it's a lot easier to work with and not as hard as the candy caramels. If you know how to make good caramel from scratch I strongly recommend that instead). Do not let the caramel sauce touch the pan or it will stick and break the pan. Beat the cream cheese until light and fluffy then gradually add the sugar and mix it well at medium speed. Beat in the sour cream, vanilla and butter flavoring. Add caramels to the cream cheese mixture. Stir in the remaining roasted pecans. Add eggs one at a time, beat well after each addition. Pour batter over the caramel mixture. Sprinkle the crumb mixture over the batter. Bake at 475 for 10 minutes then reduce temperature to 300 and bake for 55 minutes. Allow cheesecake to cool down in the oven with the oven off. Let cool then refrigerate for at least 6 hours before serving, preferably over night. This cheesecakes success required that you use a standard cheesecake water-bath to avoid cracking. Special instruction on cutting: Take a very sharp knife and run under hot water before each cut. Cut straight down and force the knife through the caramel because it will be very hard. The first cut is always the hardest. It gets easier with each cut.
Place all the ingredients in a saucepan and cook over low heat until the fruit is soft but not falling apart. Watch, you will probably have to add a little more water once or twice during the cooking so as not to scorch the fruit. Don't drown them, just a couple of tbsp at a time. Remove Cardamom seeds and serve.
In a large bowl, combine the flour, baking powder, salt, suger. In a smaller bowl, mash the bananas. To the bananas, add the eggs, vanilla extract, milk and oil and mix. Combine cherries into the mix. Add the wet mixture to the other dry ingredients in the large bowl and mix. Spray the baking tin with cooking spray (alternatively, grease tin with butter). Pour batter into baking tin and cook in a oven pre-heated to 375 degrees for 1 hour 10 minutes. Remove cake from oven and allow to cool for 20 minutes. Turn cake onto a plate and allow to cool.
to make crust preheat oven to 350 degrees. spray pan with pam type spray . in seperate container mix crushed up cracker crumbs with melted margarine,sugar stir til well incorporated. pour into sprayed prepared pan. Cook crust til golden brown in oven around 9-12 minutes. Remove from oven to cool. Next in a mixing bowl prepare pudding, when thickened add peanut butter to pudding then add 4 0z. of whipped topping. stir til all is mixed well. Place 1 sliced bananna on top of cooled crust. Then add half of the mixed pudding on top of the bannanas and crust spread to the corners. top with the left over whipped topping. top the with the rest of bannanas and finish off with chocolate syrupdrizzled over the top. Now refridgerate for at least 2 hours so it will cut nicely.
In an electric frypan, or large frypan, heat the oil. Cut the rind from the bacon and add to oil. Chop bacon into 2cm (1 inch) pieces and add to oil. Stir till very lightly browned, remove with slotted spoon. Discard rinds (or nibble them while no one is looking). Mix the soup and flour and season. Add butter to the oil mix and mix well. When bubbling, coat each slice of liver in flour mixture and add to frypan. Move them a around and turn as soon as they turn golden. When all the slices have been turned,. Sprinkle enough of the flour/soup mix over the liver to absorb all the fat, then add enough water to cover. Bring to the boil, stirring until evenly thickened. Add sauce. Simmer 3 minutes and serve. If you hate liver, simmer for a few hours, adding water when needed, give the dog the liver and have the gravy over a mountain of mashed potatoes and veg.
Mix together pork, crabmeat, beaten whole egg, cilantro, ginger, scallion, garlic, and salt in a bowl until combined well. Line a tray with wax paper. Put a double thickness of paper towels on a work surface and fill a shallow baking pan with warm water. Discard any rice-paper wedges with holes. Soak 1 wedge in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels, arranging it with curved side of wedge nearest you. Put 1 tablespoon filling in middle of curved side about 1/2 inch from edge and shape filling horizontally into a 2 3/4-inch log. Fold left and right corners of wedge over filling, overlapping slightly and aligning bottom edges. (Wedge will resemble an open envelope.). Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside. (Be sure to roll up wedges tightly or air pockets will prevent rolls from browning evenly when fried.) Put roll, seam side down, on tray and loosely cover with plastic wrap. Make more rolls in same manner, transferring to tray and arranging 1/2 inch apart. Keep loosely covered until ready to fry. Heat about 1 inch of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5 to 6 minutes. Transfer as fried with a slotted spoon to paper towels to drain.
Cut chicken in half, lengthwise. Combine the soy sauce, Sriracha sauce, ginger, and maple syrup in a large kitchen plastic (ziplock) bag. Marinate chicken breasts in soy sauce mixture for 30 minutes. Remove chicken from the marinade (save marinade to place in the baking dish). Heat a cast iron skillet over medium heat and add sesame oil. Preheat oven to 375 degrees F. Combine the flour and sesame seeds. Dredge both sides of each chicken breast in flour mixture and place in the cast iron skillet cooking them about 2 minutes per side. Place chicken in the baking dish along with the marinade, cover, and bake for 30 minutes.
Coat a 9-inch pie pan or individual ramekins with cooking spray. In a 3-quart saucepan, fry bacon over medium-high heat until crisp. Add in the onion; cook and stir 3-4 minutes or until softened. Stir in corn, chowder, clams, thyme, and Tabasco; bring to a boil. Transfer mixture to the prepared pie pan. In a small bowl, toss the breadcrumbs, melted butter, and parsley. Sprinkle crumbes evenly over the top. Bake in a 350° oven for about 30 minutes or until golden brown.
Preheat oven to 425 F; line 2 baking sheets with parchment paper and set aside. Sift the flour, baking soda and baking powder together into a large bowl; add the salt, 2/3 cup sugar and cornmeal and stir until combined. Add the butter to the flour mixture and cut in with a pastry cutter until the mixture resembles small peas; mix in the dried cherries. Make a well in the center and add the buttermilk; mix briefly, just until the ingredients come together; let batter rest for 5 minutes (it will be stiff and slightly sticky). Gently shape the dough into balls about 2 1/4 inches in diameter and place them on prepared pans about 2 inches apart; sprinkle with the remaining 2 tablespoons sugar. Place the scones on the middle rack of the oven and immediately turn the oven temperature down to 375°F. Bake for 20 to 25 minutes or until the scones are golden. Cool on a wire rack.
Cut the fish into 5-6 pieces. Apply 2 tsps of salt on it. Now wash the fish in water and keep aside. Prepare a paste using the tomatoes, cilantro, green chillies and ginger and keep aside. Heat oil in a large non-stick skillet. Add the bay leaf, green cardamoms, garlic flakes and the paste. Stir well. Cook on medium flame till the oil starts leaving the sides of the pan. Add the red chilli powder, 1 tsp salt, turmeric powder, corriander powder, kasoori methi (mix between your palms before adding this in order to crush it really well) and water as required for gravy depending on how much gravy is desired. Mix well. Add the fish pieces. Cook for 3-4 minutes on medium flame. Serve hot with steamed white Basmati rice.
Preheat oven to 200 C (400 F). Mix dry ingredients. Add melted margarine, eggs, corn kernels, and enough milk to dry ingredients to make a thick batter, around 1 1/4 cups. Spoon batter into muffin tray. Bake muffins till golden, around 10 - 15 minutes.
Drain canned kraut.Chop celery, green pepper,& onion fine. Mix vegetables into sauerkraut. Add sugar and season to taste with salt & pepper. Let stand in refrigerator to chill and let flavors blend.
brown onion and sausages in pan. combine the rest of the ingredients. add to pan and bring to the boil. simmer for 10 minutes.
Preheat oven to 425°F. Mix Splenda Sugar Blend for Baking, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. Note: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Note: For 2 shallow pies: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.
Preheat oven to 400f degrees,. Lightly grease a baking sheet. In a shallow bowl, whisk milk and egg together. Place half the flour in another bowl, in a separate bowl stir almonds with the remaining flour. To each bowl, stir in 1/4 teaspoon salt. Slice chicken into finger size strips. Sprinkle both sides of chicken with salt and pepper. Lightly coat chicken strips with flour, followed by milk mixture, then coat with almond mixture. Heat oil in a large frying pan over medium high heat. Add chicken, cook in two batches, adding more oil if necessary, until golden, about 1 to 2 minutes on each side. Chicken will not be cooked through. Transfer to baking sheet. Bake in centre of preheated oven until cooked through, about 6 to 8 minutes.
Adjust the oven racks to upper-middle and lower-middle positions and heat the oven to 225°F Line 2 baking sheets with parchment paper. Combine cornstarch and sugar in a small bowl. In a stand mixer with the whisk attachment, beat the egg whites, vanilla, and salt at high speed until very soft peaks start to form and the foam just starts to gain volume (peaks should slowly lose shape when whisk is removed) about 30-45 seconds. Reduce the mixer speed to low and slowly add the sugar mixture in a steady stream down the side of the mixer bowl. This process should take about 30 seconds. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Turn the mixer back on to high speed and beat until glossy, stiff peaks have formed, about 30-45 seconds. Working quickly and carefully, put meringue mixture into a pastry bag fitted with 1/2" tip. Pipe the meringues into 1 1/4"-wide mounds about 1" high. Try to fit 6 rows of 4 meringues on each baking sheet. Bake for 30 minutes, then rotate pans front to back, top to bottom, and bake for 30 more minutes. Turn off the oven and allow the meringues to cool for at least 1 hour (or 2 if a humid or rainy day). Remove from oven and allow to cool to room temperature before serving (about 10 minutes).
In a 13 x 9 inch baking pan, combined the broth, beans, salsa, and garlic. Add the chicken and mix everything together. Bake at 350F for 45 minutes, stirring after the first 20 minutes.
Saute onion and celery in water or chicken stock, set aside. Brown the ground beef, drain. Add onion and celery back in. Add can of diced tomatoes, a can of water and the pasta. Bring to boil, simmer uuntil pasta is soft and water is gone. Mix in onion soup mix. Mix in cheddar cheese. Serve.
Preheat oven to 375. In large skillet, cook sausage over medium-high heat, stirring frequently until no longer pink. Separate rolls into eight triangles. Place in ungreased 12" rimmed pizza pan with points toward the center. Press together, seal perforations and form a 1" circle larger in diameter than pan bottom. Turn edges under to make a slight rim. Sprinkle cooked sausage over crust. Top with potatoes. Add peppers and green onions. Sprinkle with cheddar cheese. Stir eggs, salt, and pepper in small bowl. Pour evenly over pizza. Sprinkle with parmesan. Bake 20 minutes or until eggs are set and crust is golden.
Preheat oven to 400 degrees (F). Scrub sweet potatoes, clean and/or peel them if baby cannot handle the skins. Cut the sweet potatoes into into strips that you may then cut down after baking. In a large bowl, add about 1/4 cup of olive oil. Stir in the cinnamon. Toss the cut up sweet potatoes into the bowl and stir so that the potatoes are drenched with the olive oil mix. Dump mixture onto a baking sheet and drizzle the remaining olive oil in the bowl over the potatoes on the baking sheet and swirl and stir them so they're all covered and the olive oil is spread out on the tray. Sprinkle brown sugar over the sweet potatoes. Bake for approx 30-45minutes or until tender. The skins may become crispy but the actual potato "meat" will not. They will be a bit mushy like. These will not look or bake up like regular white potato French Fries so don't be alarmed.
Combine the boiling water with the Jello powder, add the diet soda and chill until partially set. Beat the cream cheese until fluffy and then gradually add the partially set Jello to the cream cheese. Beat the whipping cream with the sweetener to soft peaks and then fold into the gelatin mixture. Cover and chill until firm.
Preheat oven to 400°F Combine oregano, salt and pepper in a small dish. Rub seasonings into chicken. Arrange in large baking dish. Blend together olive oil and lemon juice. Pour mixture over chicken pieces. Bake 40 minutes, or until tender.
Mix Cool Whip, Jello powder and sour cream until Jello powder dissolves. Spread in a serving dish and top with fruit. Can be served immediately or chilled until serving.
In a blender container, combine mango chunks, lemon juice, and coconut extract. Blend until smooth. In a small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved. Stir in mango mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2 full minutes. Spoon into a 1-quart shallow bowl. Chill thoroughly.
Select whole wheat or basic/white setting, and medium crust. Remove baked bread from machine and cool on wire rack.
Zest the orange (grate only the colored part of the skin), and juice it. In the bottom of your slow cooker or clay pot, sprinkle half of the seasonings and half the orange zest. Set the meat atop seasonings, then sprinkle remaining half of seasonings/zest over. Pour the orange juice around the meat. Add enough water, if necessary, to just cover the bottom of the pot and moisten any seasoning that didn't adhere to the meat. Cook in the oven at about 250 degrees F for 5-6 hours or until it shreds easily with a fork. Or in your crockpot, medium 6-8 hours. Serve with shredded cheese and sour cream. If you want to be more labor-intensive, use fresh sliced onion and minced garlic, butterfly the meat or stab it several times and work the seasoning into the meat before popping it into the oven. These flavors could also be used with chicken -- maybe a whole bird, stuff the cavity with the spent orange -- remove the lid to brown the bird for the last 1/2 hour of cooking.
Bone and clean all membrane and fat from lamb. This will yield 2 or 3 large chunks and 2-3 small ones depending on how clean you get the lamb,how large your leg is and if you bought the whole leg or just a section. (Save the bone and trimmings for stock, it makes a really awesome sauce). Marinate in dressing for at-least 4 hours, but preferably overnight. The straight dressing tends to be a bit sweet for some folks, so cut it with dry red wine and olive oil if desired. Grill or broil lamb on skewers until desired degree of doneness is reached. You can add some blanched onion, mushroom and tomato to the skewers if desired. Serve with rice and sumac.