HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, cream butter, egg, and sweetener together until very smooth. Add egg and mix until well combined. Sift the baking soda, cinnamon, salt and Jay Robb Whey Protein into the almond flour. Then slowly add almond flour mixture into butter mixture. Mix until well combined. Form into a tight ball and cool in fridge until chilled. Preheat oven to 325 degrees F. Place dough onto non-stick surface (I used parchment paper), then top with another piece of non-stick surface (again, I used parchment paper). Roll dough out to approximately 1/4 inch thickness. Cut dough with Christmas cookie cutters, and place onto baking sheet. Bake for 7 minutes, or until lightly browned. Then turn off oven and leave cookies in for an additional 10 minutes. This will create a crispier cookie. Set the cookies out to cool and top with your favorite cream cheese frosting! Makes 2 dozen cutouts.
In a saucepan, over medium-high heat, bring the chicken stock to a boil. In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest. Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute. Adjust the seasoning with salt and pepper. Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.
Cover the bottom of a 9x13 inch baking dish with the seasoned croutons. Sprinkle with the cheeses and sausage. Mix together the eggs, mustard, and 2 1/2 cups milk. Pour over the crouton mixture. Cover with foil and refrigerate overnight. When ready to bake, mix can of soup with 1/2 cup milk. Pour on top of casserole. Bake at 300 degrees for 1 1/2 hours.
In a medium bowl, sift together flour, baking soda, and salt. Set aside. In a large mixing bowl, cream together shortning, butter, and sugar. Add eggs, one one at a time, beating well after each addition. Add vanilla, beat until light and fluffy. Aleternately, add flour mixture and milk in halves, folding after each addition until just blended. Divide dough into thirds, wrap each third in plastic wrap and refrigerate for at least 2 hours. Preheat oven to 325°F Preferred method to baking - use parchment paper! Measure and cut pieces to fit on your cookie sheets. No need to grease cookie sheets. If not using parchment, lightly grease cookie sheets. Remove one package of dough. Place on a precut, lightly floured parchment paper, or a well floured surface, and roll out using a floured rolling pin to 1/8th inch thickness. Cut cookies with shaped cutters, dipping cutter into flour between each cut. Clean excess dough off as needed. Cut cookies with at least 1 inch space between. After cutting all the dough, pull away excess dough. Gather into a ball, rewrap with plastic wrap and refrigerate. Carefully slide parchment onto cookie sheet. Bake for 8 to 10 minutes, or until just set in middle. Time will depend greatlyon the size and shape of your cutters. Edges of cookies should not change color. Bottoms should be a VERY pale golden color. Let cookies cool on baking sheet for a few minutes. Carefully slide parchment off of cookie sheet and onto wire rack or clean counter to cool completely. Use thin spatula, and line counter with paper, if not using parchment. Repeat process with remaining packages of dough. Then combine all the excess dough from the original 3 packages and continue making cookies until all dough is used. Decorate when cooled, and store in an airtight container.
Combine vinegar, mustard, and chile flakes in a food processor. With the machine running, slowly add the oil to emulsify. Season to taste with salt and pepper. Store in a covered container in the refrigerator.
Cook pasta shells according to package directions; drain and set aside. Remove and discard casings from sausage. Brown sausage in a large skillet, stirring until it crumbles; drain. Combine sausage, salt, pepper, egg, and breadcrumbs in skillet; set aside. Spread 1 cup spaghetti sauce in bottom of lightly greased 13x9 inch baking dish. Spoon sausage mixture into shells, and place in baking dish. Pour remaining sauce over shells. Cover and bake at 350 degrees, for 15 minutes. Sprinkle with cheese, and bake, uncovered 5 minutes or until thoroughly heated.
Beforehand, chill the juice and the lemon-lime beverage separately. In a jug or container, mix the cranberry raspberry juice with the lemon, orange and any other fruit you would like to use. Add the Splenda and stir to mix. Put in the fridge for the flavours to blend. After about an hour, add the carbonated lemon-lime beverage to the jug, stir and serve chilled!
Combine all ingredients except steak in a large ziploc bag, close, and squish together to combine the the ingredients. Add the steak to the bag and marinate in the refrigerator for 1 to 24 hours. Preheat grill to medium-high. Place steak on grill and throw away extra marinade. Grill until you reach your favorite level of doneness. Let steak stand 10 to 15 minutes so that juices will redistribute. Slice meat across the grain into very thin slices.
Place beef bones and brisket in a large pot with enough water (to completely cover the bones) and bring to a boil. Reduce heat, skim off the foam, and simmer for 3 hours. Keep replenishing the pot with more water as it evaporates. Remove from heat and let it cool. When it is cool enough, remove the bones and beef. Shred the meat into 2 inch strips. (When shredded, they should be the thickness of the meat should be the width of a yarn.). In a bowl, mix together garlic, hot pepper paste, chili powder, salt, black pepper, sesame oil, soy sauce, and sesame seeds into a paste. Combine shredded beef with the paste mixture and let it marinate overnight. Place the beef broth in the refrigerated for 1 day. Take the broth out and skim off the fat until the broth is clear. Bring the broth back to a boil. You will cook the broth for at least another half hour as you add the following: Cut the drained fernbrake into 2 inch pieces and add to the beef broth. In a separate pot, boil 6 cups of water. Add in 1 bundle of Dahng Myun (transparent noodles). Drain and add to the soup. Add the refrigerated beef mixture (from step 5) into the broth. Add the bean sprouts into the broth. Add the green onions, or leek into the broth. Serve hot with rice. Note: You can freeze this. Freeze in portioned containers. When you are ready to enjoy it again, simply let it defrost in the fridge and reheat.
Heat oil in a pan, add parsley and fish, and stir until fish is just cooked. In a bowl, mix onion, soup, sweet chilli sauce, sour cream, and 3/4 cup grated cheese. Lay tortillas on the table. On each place a spoonful of sauce mixture, divide the fish beween the tortillas, and top with another spoon of sauce. Roll the tortillas, and place seam side down in a greased baking dish. Spoon over remaining sauce, and sprinkle with grated cheese. Bake in a moderate oven (180C) for about 20 minutes.
Bring a large pot of water to a boil and add the potatoes. Cook for 25 to 30 minutes or until potatoes are fork tender. Drain potatoes and place in large bowl. Melt the butter, stir in parlsey, paprika and salt. Mix well and finish off with a few grinds of black pepper. Serve and enjoy.
Heat the oil in a large saucepan. Add the carrots and shallot and cook over low heat, stirring frequently, for five minutes or so. Stir in the garlic, and stir-fry over medium heat for about three minutes. Pour in the vegetable stock, and bring to a boil. Stir well, cover, lower the leat and simmer for about 20 minutes; stir occasionally. Add more water/stock if necessary. Add orzo/pasta, and the greens or endive to the hot soup. Simmer, stirring frequently, for about five minutes. Add the parmesan cheese, simmer for two or three minutes longer, 'til the pasta is al dente. Remove from heat and serve.
Preheat oven to 350°F. Cream butter and 1 cup of the sugar. Add egg and water. Stir in flour and baking powder. Dough will be stiff. Press into two greased 9" cake pans with your hands. Do not try to push the dough up the sides. Press halved apricots into the top of the dough, cut side up, placing them as close together as possible while leaving a little gap in between. Don't let them touch the sides of the pans. Sprinkle the remaining 1/4 cup sugar over all. Bake for 30 to 45 minutes, until dough is no longer wet-looking. Watch the color of the edges carefully. Allow the kuchens to cool for at least 10 minutes before removing them from the pans. They break easily, so the old plate-on-top-and-flip technique is best for removing them in their entirety.
Cook pasta in lightly salted boiling water according to package directions. Drain, reserving 1/2 cup of the pasta water. Meanwhile, heat a large frying or sauce pan; add oil and onion and saute. When the onion is soft and translucent, add the chicken and saute until it is almost cooked through (depending on how large your chicken pieces are, around 15 minutes). Then add the corn, white wine and reserved water from the pasta, and bring to a boil. Add lemon juice and cook 1 minute. Add the reserved pasta, and stir to heat. Add the chopped spinach and toss to combine. When the spinach has wilted (about 2 minutes), stir in the parmesan cheese and serve.
Bring the water to a boil in a large saucepan. Add the sugar and stir to dissolve. Add the berries and simmer, stirring occasionally, for 5-10 minutes, or until they begin to break down. Add extra sugar to taste as needed. Stir the cornstarch into the 3 tablespoons of cold water, and then whisk the cornstarch slurry into the simmering berries to thicken it into a loose, pudding-like consistency. (Keep in mind, the berries will thicken even more as they cool. You might not need all of the slurry. Then again you might need more. It depends on the berries.). Remove from heat and pour the berries into a large bowl or individual serving dishes. Cover with plastic wrap and chill well. Serve topped with a little cream or with a dollop of whipped cream.
Mix first ingredients until crumbly. Mix 2nd ingredients; make a well and add egg mixture to flour mixture. (I'm not sure if over-mixing matters or not!) Portion the dough into 8-10 balls (about the size of a pie plate when rolled out). Wrap each ball in plastic wrap and leave in the fridge overnight(or a few hours if you're in a rush). Sprinkle cinnamon sugar onto work surface and roll out patties to the size of a pie plate. Cut into wedges and roll into scuffles. Roll from wide end down to the point. Place onto cookie sheet. Bake at 350 deg for 12 minutes.
Add all ingredients (except liquid smoke) to stove pot and bring to a boil. Cover and simmer for 20 minute. add liquid smoke.
In large, deep saucepan over medium-high heat, add the olive oil. Add the onions and saute for about 1 minute. Add the garlic stir. After another 5 minutes, add the rice and white wine and a pinch of salt stir and allow to cook down for about 5 to 10 minutes. Add 2 (8-ounce) ladles of broth. Allow to absorb into rice for about 10 minutes, stirring, then add another 2 (8-ounce ladles) of broth and allow that to absorb for about 10 minutes. Season with freshly ground black pepper, to taste. Add spinach to broth and rice and stir in with sweet butter. Add 1 cup of the Parmigiano. When all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. Once cool, cover with a layer of plastic wrap to avoid skin forming and refrigerate until completely cooled and firm. Refrigerate overnight if necessary. When completely cooled, cover rice and spinach with remaining 1/2 cup Parmigiano. With hands, roll into 1 1/2-inch balls. With fingers, make a small hole in the rice ball's center and insert 1 small cube of mozzarella, and cover with more rice. Place flour, beaten eggs, and seasoned bread crumbs in separate bowls. Coat each ball with flour, then with whisked egg, then with seasoned breadcrumbs. Repeat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry. In a heavy large pan, heat vegetable oil to 350 degrees F. Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. Serve hot.
Rinse chicken with cold water; pat dry with paper towels. Place chicken in a glass or stainless steel bowl. In a blender or food processor, combine chutney, peppercorns, mustard, and orange juice. Process until smooth. Pour chutney mixture over chicken, Let marinate 1 hour at room temperature. Preheat oven to 425°F Grease a baking dish large enough to hold chicken in one layer. Peel plantain; cut crosswise in 1/4-inch slices. Arrange plantains in greased dish, Arrange chicken over plantains, adding all of marinade. Cover and bake about 25 minutes or until chicken is cooked through and plantains are tender. Remove from oven; preheat broiler. Arrange papaya around chicken. Baste papaya and chicken with cooking juices. Broil until chicken is brown and papaya is warm, Divide among 4 plates. Garnish with cilantro sprigs and serve.
Wash the sweet potato then steam for 20 to 30 minutes until tender, Cool & peel the potato, then puree it in a food processor (I usually just mash it with a hand-held potato masher!). Add the butter & process until smooth, then add the nutmeg & process until well-mixed.
-Preheat oven to 350 F; coat a 13x9-inch baking pan with nonstick spray. -Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden. -Melt peanut butter chips, corn syrup, butter, and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of the peanut minture over crumb base. -Top with marshmallows and return bars to the oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Don't let marshmallows brown or they'll turn crunchy. -Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonsful of the topping over the marshmallows, then spread with a spatula (sprayed with nonstick coating). cool bars before cutting with a knife coated with nonstick spray.
Peel, core, and grate the medium-sized tart apple in a small bowl. Slice the butter into pats. In a small dish, combine the sugar and cinnamon and set aside. In a small saute' pan over medium heat, melt the butter and saute' the grated apple stirring occasionally for 5 minutes. Combine apple/butter mixture with the grated cheese until mixed well and scatter evenly over the bottom of the pie shell. Now sprinkle the sugar/cinnamon blend over the apple-cheese mixture. In a medium-sized bowl, lightly whisk the eggs and whipping cream together. Pour over the apple-cheese mixture. Bake in a preheated 375 degree F oven for 35-40 minutes or until set. Ovens vary. For instance, in my oven it only takes 30 minutes. Please don't overbake it.
Make cake according to directions. Let cool completely. Mix up both boxes of chocolate mousse mix according to directions. Crumble cake in small pieces. Use a trifle dish and layer as follows: cake layer, mousse layer, Cool Whip layer, Heath Bar layer. Repeat all again ending up with the Heath Bar pieces on top.
Heat oven to 400°F Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Reserve second crust for cutouts. In large bowl, gently mix pears, lemon juice and almond extract. Stir in 3/4 cup sugar and the flour. Spoon about half of pear mixture into crust-lined pie plate. Top with raspberries. Spoon remaining pear mixture over raspberries. Unroll second pie crust on cutting board. With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust. Brush each with melted butter. Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle rounds with 1 tablespoon sugar. Bake 40 to 50 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, you may want to cover crust edge with strips of foil to prevent from getting too brown. Cool completely, about 3 hours. Serve plain or with ice cream.
Melt cream cheese and butter over a double boiler. Whisk to combine. Set aside to cool. Add the cream and whisk to combine. Meanwhile, line and grease the base and side of a 8-inch spring form cake pan. Preheat oven to 160C (fan-forced). Sift the cake flour and corn flour to the cheese mixture. Add in egg yolk, lemon juice, sesame powder and salt. Gently whisk to thoroughly combine all the ingredients. At this stage, if your mixture is a bit too stiff, add in 1-2 tbsp of milk. The mixture should be similar to your normal cake mixture. Whisk egg white with cream of tartar until foamy. Add sugar, tablespoon by tablespoon. Whisk until soft peak forms (don't whip the egg white too stiff, the cake will be likely to crack). Add 1/3 of the egg white to the cheese mixture to lighten it. Then, gently but thoroughly fold the egg white to the cheese mixture. Be careful not to destroy all the air bubbles in the egg white. Gently pour into the prepared pan. Using foil, wrap the outside of the pan. Put the cake pan into a roasting pan. Add boiling water to half-way of the cake pan. Bake in the oven for 1 hour 10 min or until the cake is set. Take out, leave in the pan to cool. Serve at room temperature.
Preheat oven to 375. For filling, combine cored, peeled and sliced apples with apple juice, Stevia and cinnamon in a large bowl. Spray an 8x8-inch baking pan with cooking spray. Spread apple mixture evenly over bottom of pan. For topping, combine oatmeal, flour, brown sugar and margarine in a medium bowl. Sprinkle oatmeal mixture evenly over the top of apples. Bake for 30-35 minutes or until fruit is tender and topping is golden brown.
Preheat oven to 400 degrees F. Coat 12 regular-sized or 36 mini muffin cups with non-stick spray; set aside. In a large bowl, stir together flour, whole wheat flour, baking powder, cinnamon and salt. In a small bowl, stir together the egg whites, orange peel, orange juice, milk, oil, applesauce and honey. Beat with a fork until well-combined. (The mixture will look curdled.) Then stir in the carrots. Add the carrot mixture to the flour mixture. Stir just until moistened. (The batter will be lumpy.) Spoon the batter into the prepared muffin cups, filling each cup about three-quarters full. Bake for 14-16 minutes for mini muffins or 20-22 minutes for larger muffins, or until a toothpick inserted in the center comes out clean. (Do not overbake.) Cool the muffins in the pan on a wire rack for 5 minutes. Then remove the muffins from the pan. Good served warm.
Finely chop chicken (I used my food processor, but you can do it by hand.). Mix together cream cheese (should be softened), salsa, ranch, garlic powder. (I also used my food processor to get a smooth consistency.). Fold chicken into cream cheese mixture. Spread mixture pretty thin onto tortillas, leaving 1" of the edge uncovered. Sprinkle your favorite cheese on top. Roll up and wrap individually in plastic wrap. I let mine chill for a couple of hours & sliced with a serated edge knife before serving.
Using a sharp knife, carefully cut a pocket in the side of each breat half. Stuff or spread each with about 1/4 cup of goat cheese and if you want, place 2 sticks of asparagus inside as well. Combine flour, salt, and pepper. Coat stuffed chicken breasts with flour mixture. Dip floured chicken breats in beaten eggs, then coat generously with bread crumbs mixed with dried parsley. Preheat oven at 375 degrees. Meanwhile, in a large ovenproof skillet, cook chicken in hot oil over medium heat for 4 to 6 minutes or until browned, only turning once. Transfer skillet to oven when heated. Bake, uncovered for 15-18 minutes, or until chicken is no longer pink. Serve with salsa or bruschetta on the side, or on top, and enjoy!
Preheat oven to 350 degrees. Mix first 10 ingredients with your hands in a bowl. Divide the mixture into eighths and fill into the pepper rounds. Make sure you smoosh (yes, smoosh) them down to completely fill them. Top each pepper round with the ketchup mixture and place on top of a slice of bread. Set each bread/pepper on top of a baking sheet and bake for 35-40 minutes or until a meat thermometer reads 160 degrees. Cool for 10 minutes, serve and sigh with happiness.
Heat a medium size frying pan, add the butter. When pan is ready, add the sliced mushrooms and cook for approximately 5 minutes. When ready sprinkle with parmesan cheese. Mangiare!
Gradually add cornmeal to the salted boiling water, stirring frequently so there are no lumps. When it comes to a boil reduce heat to medium, cook stirring frequently for 40 minutes. Stir in 5 oz of butter, 4oz grated parmesan and nutmeg. Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool. Heat oven to 400°F. Dot with remaining butter and parmesan. Bake for 30 minutes until top is brown and crispy.
Preheat oven to 350 degrees F. In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy. Add the egg and molasses, and incorporate well. Sift together the dry ingredients and add to the creamed mixture. Mix well, then gently fold in the candied orange peel,if using. Place dough in the refrigerator until chilled. Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well. Place 2 inches apart on a greased cookie sheet. Bake for 7 minutes, or until golden brown. Use a spatula to remove the cookies from the sheet and let cool.
Heat gas or charcoal grill for indirect cooking,. Mix 1/4 cup of the ketchup and the honey in a small bowl; set aside. Mix remaining 1/4 cup ketchup, Worcestershire sauce, garlic powder, pepper and egg in large bowl. Stir in onion and breadcrumbs. Stir in beef until well mixed. Shape beef mixture into 6 patties, 3/4 inch thick and about 3 1/2 inches in diameter. Wrap 1 slice bacon around each patty; secure with toothpick. Carefully spray grill rack with cooking spray. Place patties on unheated side of 2 burner gas grill or over drip pan on charcoal grill (medium heat). (If using one burner gas grill, cook over low heat.) Cover grill; cook 20 to 25 minutes or until slightly pink in center. Using spatula, turn patties over. Brush with ketchup mixture. Cover grill; cook 5 to 8 minutes longer or until meat thermometer inserted in center of patties reads 160 degrees F and bacon is crisp.
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius or Centigrade). Beat egg yolks with sugar until very thick and almost white. Mix chopped walnuts and lemon rind into yolk mixture. Drop teaspoonfuls of batter onto ungreased cookie sheet, leaving 2 inches between them. Bake for about 10 minutes or until cookies are dry and firm.Remove from sheet when cool.
Mix beets and onions in large bowl. Put water and sugar into pan. Heat just until sugar has dissolves into the water. Take pan off heat. Add vinegar and spices to the pan. If you have a contaner large enought to hold all the ingredients, then just mix all items together and put into the fridge. We usually pack the beets/onion mixture into two large jars, then split the spices evenly between the two if using whole spices. If using ground, just mix them with the liquid. Last pour liquid over beets to the top. You may have some liquid left over. Cover and refrigerate. These start to taste good after 12 hours, and best after 2 days. They will stay up to 4-6 weeks in the fridge.
Cream butter and sugar, add egg yolk, almonds and extracts, beat again, until well blended. I like to beat for a few minutes at this point, . Blend the flour in gently a cup at a time, until the flour is completely incorporated. Be careful not to over mix, as this will toughen the cookies. Cool the dough slightly, if it is too warm, but don't chill for long, as the cookie dough will not cooperate with the press if it is too cold! Preheat oven to 375, press out the cookies onto an ungreased cookie sheet. I decorate with colored sugar or candied cherries which I cut into fourths. Bake for 7-9 mn. taking care not to brown them.