HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and line a round cake pan. Combine dried apricots and nectar in a bowl and stand for 1 hour. Cream butter and sugar until light and fluffy. Beat in egg yolks one at a time. Stir in coconut, then half of the flour and baking powder and half the apricot mixture. Stir in remaining flour, baking powder and apricot and all the choc chips. Beat the egg whites in a small bowl until soft peaks forms, fold gently into cake mixture and spread batter into cake pan. Bake in preheated 350 degree F (180 degree C) oven for 1 1/4 hours. Stand for 5 minutes then turn onto a rack to cool. Dust with icing sugar to serve if desired.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl; make a well in center of mixture. Place strawberries, milk, oil, vanilla, and egg in a blender; process until smooth. Add pureed strawberry mixture to flour mixture, stirring just until moist. Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron; spread batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat with remaining batter. Serve hot with warm Buttered Strawberry Sauce.
Pour the gin, cherry heering, kirsch, lime juice and sugar into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a highball glass filled with ice cubes. Gently stir in the soda. Garnish with a maraschino cherry and a slice of lime.
Fry the ground beef and boil the pasta ( al dente). When beef is done add the cream cheese and work it into the beef. When the cream cheese is mixed into the beef well and the pasta is cooked combine all of the ingredients except 1 cup of the mozzarella cheese into a large bowl and mix well. Place into a 13x9 pan and top with the remaining mozzarella cheese. Bake uncovered at 350 for 15 minutes. Let stand 5 minutes before serving.
Heat oven to 425. Prepare your pizza crust in whatever way you prefer and prebake on a greased pan for 10 minutes. While crust is baking, saute the turkey sausage links in skillet until done. Cool briefly and dice into chunks. Spread pizza sauce over crust, top with sausage chunks, sliced pepper rings, mushrooms and mozzarella. Bake for an additional 10-12 minutes or until cheese is melted and lightly browned.
Saute onion and green pepepr in oil in a Dutch oven until tender. Stir in all remaining ingredients except crawfish and bring mixture to a boil; reduce heat and simmer for 1 1/2 hours. Add crawfish and cook over low heat for 20 minutes. Serve over fresh cooked spahetti noodles and sprinkle with parmesan cheese if desired.
Open and drain can of salmon. Place in a small bowl. You can remove bones, but they are soft and you can mash them in for added calcium. Add remaining ingredients and mix well. Place half mixture on slice of buttered bread or toast, you can add lettuce if you like. Then place other slice of bread on top. Repeat. Enjoy. PS delicious on crackers.so great as an appetizer.
Put tomatoes in medium bowl. Add 6 tablespoons dressing and toss to coat evenly. Marinate at room temperature 30 minutes. Cut bread diagonally into 8 slices, about 1/2 inch thick. Stack basil leaves and tightly roll up lengthwise. Cut crosswise into very thin slices to make chiffonade. Meanwhile, preheat oven to 350 degrees. Arrange slices of bread on baking sheet and brush both sides with remaining dressing. Bake until light golden, about 3 minutes on each side. Divide tomatoes evenly among bread slices. Bake until heated through, about 4 minutes. Sprinkle with basil and keep warm. Serve 2 crostini per person.
Combine sugar, rum, orange liqueur, fruits and cinnamon sticks in a large pitcher. Cover with 1 bottle of the Rioja wine and chill sangria for several hours. To serve, spoon fruits into glasses. Pour in the sangria and top off with a splash of soda water.
Mix all ingredients well, and apply liberally to brisket. Smoke brisket over hardwood for 12-14 hours in a 225 degree smoker. (depending on size) *Rember when you cut the brisket to cut it across the grain, and DONT put sauce on it, serve the sauce on the side! Serve with an ice cold beer, because everything tastes better with a good craft beer!
Preheat broiler. Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn). Place the bread under the broiler and toast until light golden; remove. Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove. Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice). On top of that lay out some basil leaves to cover the top of the bread. Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie. On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off. If you like you can add a pinch of sea salt but I didn't. Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.
Pour boiling water into glass measuring cup: I find that a little less than 1/3 cup works best for this amount of couscous, but I like it pretty dry. If you like your couscous moister, use a full 1/3 cup. Immediately add couscous and veggies. Cover measuring cup tightly (I use a folded paper towel and a small bowl which fits nicely inside the top of the cup to seal in the steam). Let sit for 3-5 minutes. Remove cover and stir in walnuts; season to taste, and eat it while it's hot! I just eat it right out of the measuring cup. :).
Put all the dough making ingredients in your food processor with the dough paddle. You will get a soft and elastic dough. Set aside and let it rest until we prepare the potato stuffing. In the food processor put all the ingredients required for the potato stuffing and pulse it until it all mixes and comes together well. Potato should be minced. Divide dough 7-8 medium balls, dust the floor and roll the balls into small circle with the help of a rolling pin. Hold the rolled dough in your palm and place 2-3 tbsp of potato filling in the center. Use your judgement when it comes to filling, you should be able to close the dough with filling inside. Pinch the top of the dough to seal it well. Flatten the dough lightly with your hands and roll it out gently into 6-8 inch circle. Dont forget to sprinkle flour before rolling the dough. Cook the paratha on a tawa at medium-high heat. When one side is brown, flip the paratha and brush it with oil. Repeat the same process with other side too. Cook well on both sides till you see golden spots. Your paratha is ready. Top it with butter and serve hot with pickle or yogurt. If you want to freeze the paratha for later use then cook them until they are just a little under done. Put in a ziploc bag, if you have multiple paratha then put parchment paper between each one of them as this will make it easier to take them out when frozen and heat. Dont thaw the paratha, take them out of the freezer and cook on hot tawa until perfectly golden and crisp for you to eat. I always make extra batch for use during weekdays.
Cut the fat into 1" chunks. Place in a very heavy pan over medium heat. After around 30 minutes, the meat bits should begin to brown. Reduce heat to low, scrape the pan, turning fat. Add water. (be careful with this. do it slowly to make sure everything doesn't blow -- ). Simmer until fat is completely rendered, anywhere from 15 minutes to 2 hours. Very high quality, pure fat will render more quickly. Strain into jar or small bowl and let cool. Keep in refrigerator.
In a saucepan, melt the butter, then add buttermilk and sugar, stirring over medium heat until dissolved. Bring to a boil and let cook for one minute. Remove from heat and stir in baking soda and coconut extract. It will bubble up a lot - give it a minute to settle down, stir to combine well, and serve immediately. It will keep in the fridge for about two weeks. Just warm it up and re-stir before using.
Beat butter until creamy; add sugar and blend some more. Mix in the flour, nuts, vanilla and water. Chill until firm enough to shape with your fingers into small round balls. Bake at 400 F for 10 minutes, but watch them - remember they are snow drops, shouldn't even turn golden. Roll in sifted icing sugar as soon as you remove them from the oven. Mmm, toasty fingers coated in melted sugar!
Combine the yeast and the water, stir until dissolved. Add the remaining ingredients to a bowl. Add the yeast mixture and mix using a dough hook. Knead dough until it forms a nice ball, using extra flour if necessary. Let rest for at least 1/2 hour. Bake at 450* for 12-15 minutes or until golden brown.
Cook the macaroni according to directions on the package. Rinse in cold water. Shred the chicken in a bowl using a fork. In a large mixing bowl stir together all the ingredients until they are evenly mixed. Enjoy with Chicken Katsu and rice for a complete meal.
Oven 350 Spread walnuts on baking sheet and toast turning frequently until golden brown about 10 minutes,remove,cool,and chop fine set aside. Grease a 15x10 jelly-roll pan With an electric mixer mix butter and sugar,beat in egg vanilla and salt,on very low speed add flour. Spread dough in jelly-roll pan bake 20 minutes or when it starts to pull away from sides of pan. Turn offoven sprinkle chocolate evenly over top let set in warm oven for 5 minutes or until soft then spread chocolate all over,sprinkle the walnuts on top chocolate. While still warm cut into diamond shapes cool in pan.
Melt 4 tbsp butter in a large heavy pot over medium low heat. Add the onions, leeks, shallots and a couple pinches of salt. Stir, and then cover pot and cook for 1 hour, stirring a few times. Onions will reduce by half and be very limp. Take lid off pot, add in sugar and crank pot up to high heat. Cook, stirring frequently, for about 15 minutes. The juices will brown and stick to the sides of the pot. Use a wooden spoon to scrape browned bits back into the onions, making sure to scrape the bottom of the pot as well. Once the onions have turned creamy and light brown in color turn the heat off and cover the pot. Heat oven to 350. Spread the cubed bread onto a baking sheet and bake until lightly toasted, about 15 minutes. Bring the stock to a boil. Add the bread to the onions and stir. Scrape bread and onion mixture into a wide casserole. Use the stock to rinse out the onion pot and then pour the stock into the casserole dish. Let rest for 5 minutes. The bread will have absorbed some of the stock, but there should still be enough to barely cover the bread. If not, add in some hot water. Spread the cheese over the top and sprinkle with brandy. Dot with the remaining butter. Bake in oven for 1 hour, or until cheese has formed a rich, dark crust. Spoon into bowls and serve hot.
Mix Bisquick, buttermilk, egg yolks, salt and sugar with beaters until well mixed. In a separate bowl, beat egg whites with clean beaters until stiff. Fold egg whites into batter. Pour about 1/3 cup batter onto a preheated belgian waffle iron and top with 2 T smoked chicken and 2 T cheddar (add pecans if using) and bake. You can hold the baked waffles in a 200* oven while finishing the remainder of the waffles. Serve with warm maple syrup or honey and butter.
Heat oven to 350°F Use a silpat or parchment paper on your cookie sheets for best results. Whisk flour, cinnamon, baking soda, nutmeg and salt in a bowl. Cream butter,sugar and honey in a mixer until creamy. Add the eggs and vanilla and mix well. Slowly add the flour mixture, mixing on low just until incorporated. Stir in oats and cherries by hand. Scoop tablespoon sized drops onto a cookie sheet. Bake 10 minutes. Watch very closely the last 2 minutes, they go from done to over done very quickly. Allow to cool for a few minutes on the cookie sheet before moving to a cooling rack.
Soak corn overnight in a sugar water combination. Add enough water to cover and make sure to stir the water to dissolve the sugar. Cover each ear with the softened butter then season to taste. Feel free to use any spice you like. The ones listed are just a starting point. Wrap each piece of corn with aluminum foil and grill on the grill for about 30 minutes. Remove from foil and place directly on the grill for about 5-10 minutes. Enjoy!
Preheat oven to 350. Combine flour, baking soda, salt. In a separate bowl, beat sugar and butter. Add eggs, one at a time. Add banana, yogurt, and vanilla. Add flour mixture until just moist. Pour into greased loaf pan. Bake 1 hour. Cool at least 10 minutes in pan before removing to rack to cool completely.
With food processor, mix butter and biscuit mix until crumbly. Stir into apple mixture. Pour into parchment paper lined 9" square baking dish. TOPPING: With food processor, mix biscuit mix, brown sugar and butter until crumbly. Stir in nuts. Sprinkle evenly over apple mixture. BAKE: Bake in preheated 325F oven until golden, about 1 hour. Cool slightly on wire rack. Serve warm with ice cream if desired. NOTES: For best results use baking apples such as Cortland, Empire, Golden Delicious or a combination of all three.
In a large frying pan, melt half of the unsalted butter and cook chicken over medium heat for about 8 minutes, turning once (4 minutes each side). In large saute pan melt half of the unsalted butter and stir in the chopped scallion, garlic powder, Marjoram, cayenne pepper, salt and lemon juice. Cook over medium heat for 2 minutes. Add cream, chardonnay and chicken broth and cook an additional 3 minutes. Add all-purpose flour to sauce to thicken. Stir mixture until smooth and consistent. Pour the creamy wine sauce into the frying pan with the chicken and lower the heat. (do not drain the drippings from the frying pan). Cover frying pan and simmer for ten minutes, stirring until the sauce often. Remove frying pan from heat and let stand 5 minutes. Cook egg noodles per directions, until el dente. Place egg noodles and top with chicken breast. Pour top of noodles and chicken breasts with cream sauce. Cover top with Shredded Parmesan Cheese. (you can use fettuccine noodles instead of egg noodles).
Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add leek and garlic, cook 4 minutes or until tender, stirring occasionally. Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil. Reduce heat, simmer 3 minutes or until shrimp and scallops are done. Remove shrimp and scallops from pan with a slotted spoon, keep warm. Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk. Stir in chopped tomato and remaining ingredients. Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.
Cut off the bread crusts and cut into quarters. Be careful not to cut off your hand. Place the bread in a deep dish. Mix eggs with wine, cinnamon, and sugar in a bowl. Pour the mixture over the bread and leave to soak for 3 minutes. Heat the oil[1/4 inch deep]. Drain the bread and slide it into the hot oil{Watch your hands as it spits}. It would definitely be to your advantage to wear a gauntlet whilst performing this procedure. Fry until golden brown on both sides. Drain on medieval kitchen paper. Sprinkle with confectioners' sugar and ground cinnamon. Feed the hungry.
In a small bowl, combine herbes de Provence, Dijon, onion & garlic powder, evoo and balsamic vinegar. Mix to combine evenly. Season with salt and pepper. Place chicken breasts into a zip-top plastic bag. Pour the marinade over the chicken. Seal the bag and shake gently to coat the chicken. Marinate in the refrigerator for about 20 minutes (you might want to turn the bag once during this time). Preheat barbecue to medium. Remove chicken from marinade and pat lightly with paper towel to remove excess moisture. Place chicken directly over heat on a well-oiled grill. Cook for about 7-8 minutes per side, or until chicken is cooked through. Remove chicken from heat and cover with foil for 5 minutes before serving.
grease and line bottom of 8x8 inch pan with wax paper. melt half the chocolate and set aside. beat 1/2 cup sugar for 30 sec, add vanilla and beat till fluffy. add egg yolks one at a time, beating well. mix flour and cornstarch together, then stir into beaten mixture. divide batter in half. add melted chocolate to ONE half, stirring well. wash beaters VERY WELL. beat egg white in separate bowl until soft peaks form. gradually add 1/4 cup sugar, beating till stiff peaks form. divide egg whites in half and fold the halves, one at a time (chocolate second), into divided batters with a spatula. Batter may appear curdled at this point but that is normal. spread scant 1/2 cup of chocolate batter evenly in prepared pan. Place pan approx 5 inches from flame in broiler and cook 1-2 minutes. Spread scant 1/2 cup plain batter on top of cooked chocolate cake, bake under broiler flame 1-2 minutes. repeat steps with remaining batter, trying to keep all additions 5 inches from flame. If this cannot be done simply reduce cook time by a few seconds for each additional layer. When done you should have around 10 layers. cool in pan 10 minutes, loosen side with butter knife, invert onto wire rack, remove wax paper and cool. ICING DIRECTIONS. melt together remaining chocolate and 3 tbsp butter. Stir in powdered sugar until crumbly. pour in enough boiling water to make drizzling consistency (about 1/4 cup). cut cake and drizzle each piece with chocolate.
For The Pie Dough: In the bowl of a food processor fitted with the metal blade, process 3/4 cup flour, salt, and sugar until combined, about two 1-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 pulses. Transfer mixture into medium bowl. Sprinkle vodka and water over mixture. Using a folding motion, use a rubber spatula to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten the dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Remove dough from refrigerator and roll out on floured work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into a 9-inch pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 15 minutes. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove pie pan from refrigerator and trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate until firm, about 15 minutes. Remove pie shell from refrigerator and press a doubled 12-inch piece of aluminum foil inside the pie shell, and fold the edges of the foil to shield the fluted edges. Evenly distribute 2 cups of ceramic or metal pie weights over foil. (you can also use dried beans or pennies if you have no pie weights). Bake on rimmed baking sheet for 15 minutes. Carefully, remove foil and weights by gathering sides of soil and pulling up and out. Place pie shell back into the oven and continue baking until lightly golden brown, about 5 to 10 minutes more. Remove from oven, and set aside while preparing the filling. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm. In a medium heatproof bowl set in skillet of water maintained at just below simmer, melt butter. Remove bowl from skillet; mix in sugar and salt until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans. Pour mixture into warm shell and scatter chocolate pieces over pecan mixture; gently press the chocolate into the filling with the back of a spoon. Bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.
Blend butter and cheese in a food processor until creamy. Add flour, one cup at a time. Add seasonings. Remove cheese mixture to a large bowl and mix in the rice cereal, kneading gently if necessary. Place dough on a floured board and roll out to 1/4 inch thickness. Use a plain 2 inch cookie cutter to cut out. Place onto cookie sheet and bake at 325°F. for 20 minutes. For variety you can use other seasonings like cayenne, finely minced onion, chives, itty bits of jalapeno, bacon bits, etc.
Brown the ground beef with the onions and garlic. When all the pink is out of the meat add the seasoning mix, water, cream cheese, corn, 1/2 the olives and Taco sauce. Let this simmer for 3 to 4 minutes. Crush the Fritos chips (I used the chili flavored ones, but plain will work fine). In an 8x12 casserole dish, layer 1/2 of the Fritos, then 1/2 the meat filling, and then 1/2 the cheese (regular cheddar will work also, I just prefer the combined cheese flavors). Repeat the layers and top with the remaining olives. Bake at 375° for 20-25 minutes, or until it is warmed completely and the cheese is melted. To serve, you can top with shredded lettuce, the diced green onions (tops included), diced tomatoes and a shot of the sour cream.
In a large bowl, whisk the yogurt with the paprika, cumin, allspice, garlic and the 1 tablespoon of olive oil. Season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Add the lamb and stir until evenly coated. Let stand at room temperature for 1 hour or refrigerate for up to 3 hours. Light a grill or preheat a grill pan. Thread the lamb and zucchini onto 12 long metal skewers and brush with oil. Season lightly with salt and pepper. Grill the kebabs over moderately high heat, turning, until the lamb is browned outside and medium-rare inside, 6 minutes. Serve the lamb kebabs with Warm Greek pita bread.
Dissolve the yeast and sugar in the lukewarm water; let proof for about 15 minutes. Add the lukewarm milk, butter, sugar, and salt; mix well. Add 4 cups of the flour and mix well. Add the beaten eggs and mix well. Add the last of the flour adding only enough to get a soft dough (probably will need most of it). Place on floured board and knead for about 3 minutes. Place in a greased bowl and rise once--about 1-1 1/2 hours. Make rolls and place on a greased pan. Rise till rounded in pan--about 1 hour--don't over-rise. Bake in a 375-400 degree oven for about 10-15 minutes--if they are getting too brown, cover them with a piece of foil. CHEESE FINGERS: Make dough fingers about 2"-3" long; dip one side in melted butter and then in parmesan cheese--bake.
Cut roughly cherry tomatoes, put on paper towels and let drain. In the meantime, in a bowl, mix mayonnaise, vinegar, terragon and tabasco. Add crabmeat and mix. Sponge up the tomatoes and add to crab mixture. (You can prepare this step in advance, cover it, and put it in the fridge until next day). If you want, put miniature phyllo cups on a baking sheet and heat in a preheated oven of 250 F for about 5 minutes. Put the phyllo cups in a serving plate and garnish each phyllo cups with about 1 teaspoon of crab mixture.
Cut shrimp in half. Combine with remaining ingredients. Chill 1 hour. Serve on bed of lettuce or sandwich roll.