HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400°F. Melt the butter. Mix the dry ingredients with a fork or whisk. Once the melted butter has cooled down to room temperature, mix in the egg and milk. Add the wet to the dry mixing just until everything is damp. Muffins are meant to be lumpy! That is the muffin method. Spray the muffin pan with Pam, or grease with Crisco. Bake for around 20 minutes, or until a knife or toothpick comes out clean. (For my oven, 18 minutes is the perfect time).
Cook the pasta in boiling salted water until done, about 9 minutes. Drain but reserve a bit of the water in case the pasta is too dry at the end. Mix the pasta with the margarine and ricotta. If it's too dry, add a bit of the hot pasta water to moisten.
Combine the cooked squash and egg, stirring well. Combine flour, cornmeal, baking powder and salt, stir well. Add squash mixture and onion; stir until blended. Drop squash mixture by level tablespoonful into hot oil. Cook until golden brown, turning once. Drain well on paper towels.
Heat olive oil in large pot over medium heat. Add garlic and coriander and cook until fragrant. Add sausage and cook until there is no more pink. Add lentils, chicken broth, and bay leaves. Cover and bring to a boil, turn down heat and simmer for 10 minutes. Add potatoes and cook for 15-20 minutes. When potatoes are soft add spinach and stir until completely wilted.
Heat honey and milk in double boiler. Beat eggs and salt until thick. Add hot milk to yolks and return to boiler to finish cooking. When mixture coats silver spoon, remove from heat. Add vanilla and spices if desired. Chill before serving.
Collect the number of bottles necessary, with sound corks to fit. Wash the bottles in soapy water, rinse first in very hot then in cold water, drain, dry and heat in a slow oven. Scald the corks in boiling water. Pour vinegar into an enamel lined or stainless steel pan and over low temperature slowly heat, do not let boil. Add shallots, garlic, seeds and/or sprigs of herbs to the warm bottle. If using tarragon, use a long sprig, twice the hight of the bottle, bend it double and push it down the neck of the bottle. Fill up with warm vinegar, cork down tightly, place on a sunny window sill to mature for 4 - 6 weeks before using.
Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Brown ground beef in medium nonstick skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain. In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Stir in cooked ground beef. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce, sour cream and taco seasoning mix. Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 1/2 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil; refrigerate at least 8 hours or overnight. Heat oven to 375°F Bake casserole for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro.
Place chocolate and butter in medium heatproof bowl over a pan of barely simmering water; stir until chocolate is melted and smooth; remove from heat. Stir in the egg yolks one at a time, then the liqueur. Transfer mixture to a large bowl, cool. Beat egg whites in a clean small bowl with an electric mixer until soft peaks form, gradually add sugar, beating until sugar is just dissolved. Fold the cream and meringue into chocolate mixture in two batches. Spoon into 8 x 1/2 cup capacity dishes; cover and refrigerate several hours or overnight.
Preheat oven to 325°F. Combine chips and margarine; melt over low stir until well blended. Cool slightly. In bowl beat eggs with wire whisk until light yellow in color and foamy. (PLEASE DO NOT USE MIXER). Beat in sugar, vanilla, and chip mixture. Add flour and pecans if using; mix well. Pour into greased 13x9-inch pan. Bake for 45 minutes or until brownies are pulled away from edges of pan and set in center. Cool completely before cutting into squares.
Shred cabbage very finely and place in a large bowl. Peel and grate carrots and mix with the cabbage. Add the apricot quarters, grapes, raisins, peanuts and mayonnaise. Toss well together. Chill until required.
In wok heat, 2 T of oil over mid heat and add garlic, peppers, onion and chopped chicken. Stir-fry until chicken is just done Remove chicken and set aside. Heat 1T oil over mid heat in wok and add chopped celery, salt, pepper and water (we like to add salt and pepper into the water) keep stirring for about 3 minutes and chicken Cook for 1 minute longer, enough to reheat chicken.
Pick over beans and rinse well. Combine beans and water in a large kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour then pour into crockpot. Brown salt pork in a large skillet. Remove with a slotted spoon to crockpot. Saute onion, garlic and green pepper in pan drippings; remove with slotted spoon to crockpot. Brown beef, a few pieces at a time in pan drippings; remove to crockpot with slotted spoon. Stir in salt, oregano, red pepper, cumin and tomato sauce. Add more water, if necessary to bring liquid level above beans. Cook on LOW for 10 hours or on HIGH for 6 hours, or until beans are tender.
Remove tart shells cases from the package. Drain peaches, reserve juice and slice 12 peaches in half lengthwise and reserve remaining peaches for another use. Place tart shells on a tray. Place custard and reserved juice in a small heavy based saucepan and cook and stir over a moderately low heat until heated. Mix cornflour with 2 tablespoons water in a small bowl and stir into custard and cook and stir for 1 to 2 minutes or until mixture boils and thickens. Transfer to a heatproof jug and cover surface directly with baking paper (prevents custard forming skin) and then chill, stirring occasionally, for 15 minutes (custard will thicken on cooling). Spoon cooled custard into tart shells cases and arrange 2 peach slices on top of custard and chill for 30 minutes. Carefully brush tart tops with jam and then chill for 5 minutes and then serve.
Put the wood chips in the bottom of the smoker. Replace the bottom tray, and set in the rack. Lay the oysters in the half shell on the smoking rack. Start the oysters over medium heat and lower the heat slightly once the smoker lid is closed. Smoke until the oysters are very lightly colored and firm, but still plump and moist, 9 minutes over the heat after closing the smoker lid and about 6 minutes off the heat with the smoker lid closed. Check the oysters for doneness after they have been off the heat 5 minutes. Serve right from the smoker or drizzle them with melted butter and pass lemon wedges, a pepper mill, and a bottle of hot red pepper sauce. Or prepare your favorite stuffed oyster recipe, fold into a spinach omelet, or try them in Oysters Vanderbilt (see related separate recipe).
Arrange the oven rack in the center of the oven. Preheat the oven to 375°F Remove as much skin as possible from each clove, place in a small baking dish without crowding (a pie plate also works well for this), cover tightly with aluminum foil, and bake until the garlic is very tender and easily squeezed from the skin, 35 minutes. Set aside until cool enough to handle. Meanwhile, combine the water and cornmeal in a small saucepan. Bring to a boil, stirring often, then add the chopped garlic, basil (if using), herbes de Provence, and salt. Reduce the heat to a simmer and cook until smooth and creamy, stirring occasionally and adjusting the heat as necessary so the polenta doesn't overcook or bubble up and splatter, 12 to 15 minutes. While the polenta is cooking, place the cream cheese and blue cheese in a large mixing bowl. Add the eggs one at a time and mix by hand or beat with an electric mixer until the eggs are thoroughly incorporated. Set aside. When the garlic is done, reduce the heat to 325 degrees F. Lightly oil a 9-inch springform pan or spray with nonstick cooking spray. When the polenta is done, remove it from the heat and stir in the Parmesan cheese. Let cool for 5 minutes. With a rubber spatula, press the polenta into the bottom of the prepared springform pan and set aside. Pour the reserved cheese filling evenly over the polenta crust. Tap the pan lightly on the counter to remove any air bubbles. Squeeze the garlic cloves from their skins and arrange them around the perimeter of the pan at equal distances. Sprinkle the hazelnuts evenly in the center of the cheesecake. Place the cheesecake on a baking sheet to catch any drips, transfer to the oven, and bake for 1 hour, or until the cake springs back when lightly jiggled and the internal temperature on an instant-read thermometer reaches 160 degrees F. Cool on a wire rack for at least 1 hour. To serve, release and remove the sides of the springform pan. Serve the cheesecake warm or at room temperature, cut into slices as an appetizer or spread onto crostini or crackers for a more rustic look. The cheesecake can be covered and kept in the refrigerator for up to 1 week (its flavors meld and deepen the longer it sits). If serving from the refrigerator, slice and warm it in a 350 degree F oven or microwave briefly before serving.
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. Yield: Serves 6 to 8.
Sift the flour, caster sugar and rice flour or semolina into a mixing bowl, add the cubed butter and rub it with your fingertips until the mixture clings together in heavy lumps. Gather the dough into a ball and then knead it on a lightly floured surface until smooth. Proceed according to how you want the finished shortbread to be shaped. Moulded Shortbread: Lightly sprinkle an 18-20cm diameter shortbread mould with flour, cut the dough in half, roll out each piece to a round, a little smaller than the mould and press, smooth side down, into the mould to fir it exactly. Carefully turn the dough out onto a flat baking tray. The mixture can also be shaped in small moulds to produce biscuit-sized shortbreads. Petticoat Tails: Cut the dough in half and roll out onto two rounds each 18-20cm in diametre. Flute the edges with your fingers, then prick them all over with a fork. Alternatively, fir the two rounds into two fluted tins and prick well. Shortbread Fingers: Press the dough into a shallow, 28x18 cm tin, smooth with a palette knife, then prick weell with a fork. Having prepared the dough according to the shape chosen, chill it in the refrigerator for 1 hour and pre-heat the oven to 160°C. Bake the moulded shortbread and petticoat tails for 20-25 minutes and fingers for 25-30 minutes, or until cooked through but not browned. Remove from the oven and leave to cool and firm up for 5 minutes. Loosen the moulded shortbread and petticoat tails from the baking tray with a palette knife. Mark the petticoat tails into triangles. Cut the fingers into 20 equal pieces while still in the tin. Sprinkle generously with caster sugar. After 15 minutes, transfer the petticoat tails and moulded shortbread to wire racks to cool completely. Leave the shortbread fingers in the tin until cold. The shortbread will keep well if stored in an airtight container.
Saute onion and peppers in margarine until tender. Add soups and broth and simmer for five minutes. Add tomatoes and chips and simmer for ten minutes. Top with cheese and serve.
put all ingredients into a shaker full of ice -- shake shake shake -- pour into a cold martini glass. enjoy!
Preheat oven to 375°F. Butter non-stick muffin pans or line with paper liners. In a large bowl combine flours, cheese, baking powder, cinnamon and salt. Stir in apples and pecans. In another bowl, whisk together egg, milk, sugar and butter. Pour over dry ingredients and stir until just moistened. Spoon into muffin pan. Bake for 22-25 minutes or until tops are firm to the touch. Let cool in pan for 5 minutes before removing.
Put the oven rack on the upper third of the oven. Heat the oven to 400 degrees F. Stack two baking sheets together and line the top sheet with parchment paper. In a food processor, combine the flour, baking powder, sugar and salt. Process about 10 seconds to blend dry ingredients. Add in the butter chunks and process with three pulses for 6-8 seconds per shift. Mixture should be fine and grainy with no big chunks of butter. Transfer the mixture to a large mixing bowl. Make a well in the center and add the egg, vanilla and 3/4 cup of the cream as well as the scrapings of the vanilla bean. Stir with a fork. Stir the mixture briskly but firmly about 10-14 times to bring it together somewhat, bringing the dough into the center of the bowl and turning the bowl as you do so. Then knead briefly with hands to pull mixture together a bit more, about 5-6 times, until you have a rough dough that holds together but is a touch ragged looking. This is when to add the additional 1/4 cup more cream, if necessary. Sprinkle about 1/2 cup of sugar on a work surface. Then, using your hands to continue mixing, turn out the dough onto the sugared work surface. Blend with your fingertips, kneading or squeezing dough gently but firmly to get a soft dough that holds together, pressing it gently in the sugar on the board in order to help knead the dough but have the sugar adhere at the same time. Once you have a mass, firmly knead the dough 6-8 times. Let the dough rest 3-5 minutes. Divide the dough in two and pat it into two discs, each about 1-inch thick and 6-8 inches in diameter. Cut the discs into four wedges. Set the scones on the lined baking sheet, spacing them evenly. Brush them with melted butter. Bake until the scones are nicely browned on top, 17 to 20 minutes.
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours.
Put the first three ingredients in a bowl and mix with a spoon. Keep aside. Now, in a bowl, put the flour and salt. Add water, and keep stirring as you do so, to avoid formation of lumps. Keep stirring till a smooth paste is obtained. Now put 1 tsp oil on a tava (flat bottomed pan). Sprinkle a drop or two of water. Wipe it off with a clean cloth. Put 5-6 tbsps. of the paste in the center of the pan. In a clockwise manner, spread this from inside to the outside. Pour a drop or two of oil on the outside of the dosa. Put the filling in the center of the dosa (lengthwise). Close the dosa, roll up and serve immediately for a breakfast that'll surely make you feel sweet and special!
Preheat oven to 425 F. Rinse and dry wings. Mix together flour and spices. Coat chicken wings with flour mixture. Place on broiler pan, or cookie sheet and bake for 1 hour, turning the wings after 1/2 hr. Mix together wing sauce and butter while baking. Once wings are finished baking, coat with wing sauce and if desired bake for 5 more minutes. For extra saucy wings repeat step 7.
Brown ground beef and onion in large pot. Add remaining ingredients. Bring to a boil, then simmer 3-4 hours or in a crockpot on Low all day.
Preheat grill or grill pan to high. To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. (Essentially, you want a thinner, larger flank steak). Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher! Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.
Heat the oil in a 10 inch skillet, and add the onions and peppers. Saute about 5 minutes. Add the garlic and saute another moment or two. Add the tomatos, tomato paste, hot sauce, and simmer on low heat for about half and hour. You may add some water if the sauce is too thick. Season with salt and pepper. Make 6-8 (depending on how many eggs used) indentations in the sauce using the back of a large spoon or ladel. Break eggs ONE AT A TIME on a saucer, slideing the eggs on the stewed vegies where you made the indentation. Cover and cook about 10 minutes, or until eggs are set to your likeing.
Remove the skin from the chicken pieces. Heat the butter in a large frying pan and lightly dust the chicken with the seasoned flour. Fry quickly on all sides until golden brown. Sprinkle in the orange rind and parsley and pour in the sherry. Add the stock and stir in the meat juices. Cover and simmer for about 15 minutes, or until chicken is tender. Serve with a little sauce spooned over each piece of chicken. A little more water may need to be added, depending on how fast it boils away. Serve with rice.
In a mixing bowl, beat cream cheese and salad dressing mix until combined. Split pita breads in half, forming two circles. Spread cream cheese mixture over pita circles; cut each into six wedges. Top with cucumbers. Sprinkle with lemon-pepper.
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Melt the butter and lightly grease a pan of your liking (I used an 8x8 because I like a thicker brownie). In a large bowl; combine the flour, cocoa powder, salt, and baking soda. In another large bowl; combine the sugar, melted butter, and vanilla extract. Once combined beat in the eggs, one at a time, mixing well after each until thoroughly blended. Gradually add in the flour mixture to the egg/sugar mixture. Toss the chocolate chips in a little flour. (The flour will keep them from sinking to the bottom of the pan.). Mix the chocolate chips into the batter. Bake for 20-25 minutes. (The brownies are done if you stick a toothpick in the middle and it comes out clean. (ALSO, THE BATTER IS GOING TO RISE. PLEASE, DO NOT BE ALARMED! ONCE IT SINKS, WHICH TAKES ALL OF 10 MINUTES, I CAN ASSURE YOU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil. Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve hot from a small bowl or a sauceboat.
In a bowl, combine the flour, sugar, pecans, baking soda and salt. In another bowl, whisk the egg, sour cream, butter and orange juice concentrate. Stir into the dry ingredients just until moistened. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm. Yield: 1 dozen.
Soften yeast in water. Add milk, butter, salt, sugar and flours. Knead until smooth and elastic. Cover and let rise in a warm place until double in bulk. Punch down, shape into loaves and place in greased bread pans; let rise again until doubled. While dough is raising, preheat oven to 375°F. Bake for 20 minutes, reduce heat to 350F and continue baking for an additional 40 minutes. Turn out onto cooling rack.
Puree all ingredients together well, adding sake or other dry white wine to the desired consistency, then chill for at least 1 hour. Serve as dressing. Also good with crab cakes! Note: make sure to use a fully ripe avocado for this recipe! It needs to be ripe and rich - Californian (Haas or Gwen) avocados have a buttery and richer flavor than avocados from Florida or other areas. Otherwise your dressing will come out tasting a little flat.
Chop celery and onion in food processor. Peel and chop the boiled eggs. I chop eggs by hand as there is too much wasted egg chopping them in processor. Set aside. In a mixing bowl, place drained tuna, chopped egg, pickle relish, chopped celery and chopped onion.I learned the hard way not to use food process on the tuna at all. Gently mix all ingredients except mayonnaise into the well drained tuna until all are intermixed. Adding the mayonnaise: The secret to the best tuna salad is to have mostly tuna and be sparing on the other ingredients, using only what is needed for flavor. Especially be cautious on use of mayonnaise staring out adding it incrementally and stopping to taste test. Use only enough mayonnaise to reach correct consistency and maximum flavor then stop. It is tempting, but don't add a huge dollop all at once. Just little by little add more and more until desired point is reached. Stop there. Refrigerate tuna salad until ready to use. Enjoy.
Mix chicken, rice and broth and set aside. Melt butter and pour into a 1 1/2 quart round casserole dish. Mix flour, baking powder, salt, sugar and milk and pour into casserole dish with butter. Spoon chicken/rice mixture into center. Bake at 350°F for about 30 minutes. Let stand 5 minutes before eating.
Preheat broiler. Combine first 6 ingredients in a small bowl, stirring well. Place fish on a jelly roll pan sprayed with cooking spray. Brush half the marmalade mixture over the fish, broil 6 minutes. Brush fish with remaining marmalade mixture. Broil for 2 minutes or until fish flakes easily with a fork.
In a 3-quart saucepan, saute onion and celery in 2 tbls butter until transparent. Add liquid from clams, clam juice, chicken broth and potatoes and simmer until potatoes are tender. Melt butter in a saucepan, stir in flour and cook on low heat 1 minute, add milk and cream and cook on medium high until bubbly and thickened. Add cream sauce and clams to the potato mixture, bring to a boil, reduce heat and simmer 10 minutes. Add thyme, salt and pepper and serve.
Peel and chop the hard boiled eggs. Place all of the ingredients in a blender and puree until smooth. Covered and refrigerated this dressing will keep for about 5 days.
Sodium Wash, trim, and peel small carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold water; drain. Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain. Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper.
Preheat oven to 400 degrees F. Line a baking sheet with a greased rack. In a food processor, combine cracker crumbs, Parmesan cheese, basil, marjoram, paprika, optional salt, and pepper. Process to make fine crumbs. Place in a shallow bowl. Cut chicken breasts into four strips each. In a bowl, beat egg; add chicken strips. Using a fork, dip chicken strips in crumb mixture until evenly coated. At this point they can be frozen then continue on with the instructions when ready to bake. Arrange on greased rack set on a baking sheet. In small bowl, microwave butter and garlic at High for 45 seconds or until melted. Brush chicken strips with melted butter. Bake in preheated oven for 15 minutes or until no longer pink in center. (If frozen, bake for up to 25 minutes.).
In a large bowl mix the vinegar, sugar, water and hidden ranch packet. Place cut veggies into marinade and mix. Refrigerate for 4 hours or overnight.