HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix syrup, sugar and water. Bring to hard/crack boil on candy thermometer. Stir in Candy oil and food coloring. (watch about the steam coming off of the mixture, it can really get you). Butter the heat resistant surface you will be working on. (She had a marble candy board, I use a cookie sheet). When cool enough to touch with hands (but not too cool or it will be too late), butter you hands and kitchen scissors and begin cutting pieces with scissors. Put pieces in a bowl of confection sugar (coats each piece from sticking to one another) and when you get alot in the bowl, skake it thru a stainer to get excess off. This is a very, very fast paced thing! We always cut it to make small pieces, and we bent in any sharp edges to make it easier for the kids. I have poured it into the cookie sheet and as it sets up, you scour it with a pizza cutter. When completely cooled you can break it apart. It all depends on whether I have help or not.
In a large plasic bag, combine lime juice, orange juice, oil, oregano and pepper. Rinse turkey and dry. Slice into 1/2"thick slices and add to marinade. Refrigerate for 10 minutes to 8 hours. Preheat grill on medium high. Grill turkey for 4-5 minutes on each side. Transfer to a serving platter. Grill pineapple slices for 1 minute on each side.
Mix all ingredients except for peanut butter through a meat grinder. Add peanut butter and mix well. Roll out into 1/2 inch thick sheets. Cut into bars and wrap well. Makes 60 2 ounce bars.
Prepare peas and carrots according to the package directions, adding the sugar. While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly. When peas and carrots are cooked, drain them and place in your serving bowl. Pour cream sauce over vegetables and stir to thoroughly combine. Serve.
Mix dough first 4 ingredients and roll into about 8 small balls, refrigerate overnight. Next day, preheat oven to 375, take out one ball at a time, keep remainer in refrigerator, roll out dough on floured surface. cut into triangles add small amount of sugar and nut mixture, roll up like crescents. bake on ungreased cookie sheet about 20 minutes. add touch confectioners sugar for garnish. freezes great!
Preheat the oven to 350°. Mix flour, baking powder, baking soda, salt and nutmeg together. In a large bowl, fully cream margarine and sugar together. Add soured milk alternately with the dry ingredients to the creamed mixture. Form dough into a ball, wrap and chill in the refrigerator for at least one hour. Cut the dough into quarters and roll out one quarter at a time (it rolls and cuts the best if it is chilled, so keep the remaining sections in the refrigerator until you're ready to use them). I use a pastry mat to cut my dough out on. I have never had a problem with the dough being sticky, but you can lightly flour your work surface, if necessary (beware that it might change the flavor a bit if you over flour). Transfer the cut out cookies to an ungreased baking sheet. I like to sprinkle a little sugar on the tops of them before baking. My children like to put sprinkles on top first. Or, you can leave them plain and put icing on afterwards. We have too big a sweet tooth here to eat them plain. Bake in a 350°F oven for 7-9 minutes. Do not brown! Enjoy!
For dough: Cream together shortening and sugars. Add eggs, one at a time. Beating well after each addition. Stir in water. In a small bowl, mix flour, salt and soda. Add wet ingredients, mixing well. Divide dough into four parts. Roll each section into a 2 inch thick log. Wrap in plastic wrap or wax paper. Chill for several hours or overnight. For Filling: Combine ingredients for filling in a saucepan. Stir and heat to boiling. Cook until thickened - then cool. Heat oven to 375 degrees. Using one roll of dough at a time, cut dough into 1/4 inch thick slices. Lay slices on a greased baking sheet, leaving ample space between cookies. Place a teaspoon of filling on dough. Place another slice of dough on top, dough slices can be left unsealed, or for a slight decoration, press together with tines of a fork. Bake 15 minutes or until lightly browned. Cool on rack, cookies freeze well.
Remove sinew and membranes from testicles. Place into a bowl and cover with water and salt for about an hour to remove the blood. Add the testies into a large pot with water to cover (they should float). Add vinegar to water. Parboil then drain and rinse. Cut each testie into 1/4 inch think slices. Sprinkle with salt and pepper on both sides. Mix flour, cornmeal and garlic powder. Roll each slice through the mixture. Dip into milk, then dip into dry mixture again. Dip into red wine. Repeat as often as you like for a thick crust. Drop into hot cooking oil. Remove once golden brown. Don't cook for too long!
Preheat oven to 425°; butter a 9-inch deep dish pie pan or cast-iron skillet or a 9-inch square baking pan. Toss the apples, rhubarb, lemon zest, and lemon juice together in a big bowl. Separately, rub together the brown sugar, cornstarch, cinnamon, and salt; then add to the fruit mixture; stir to combine. Transfer the mixture to the prepared pan. Roll out pie pastry to roughly the same size of the pan; top the apples and rhubarb with the pastry, tucking in any excess pastry between the fruit and the side of the pan. This is a rustic dessert, so there is no need to spend any extra time making it look fancy. Cut a few steam vents in the crust, then place the pandowdy on a baking sheet to collect any drips. Bake for 20 minutes, then turn the oven down to 350° and bake for 25-30 minutes, or until the crust is golden and the fruit is bubbling around the edges or through the steam vents. Cool the pandowdy for 1 hour before serving, topped with a scoop of vanilla bean ice cream. Storage: covered with a tea towel, the pandowdy will keep at room temperature for up to 3 days.
In a very large bowl whisk together soup and milk. Stir in potatoes, gouda cheese, 1/2 cup of provolone cheese, cream cheese, chives, and pepper and spoon into a greased 2-quart casserole. Bake in a 350 degree oven, covered for 40 minutes. Uncover, stir mixture, and sprinkle with remaining provolone cheese. Leave uncovered and bake for approximately 30 minutes more or until top is golden brown and potatoes are tender. Let stand 10 minutes before serving.
Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers and garlic. Saute 5 minutes or until tender. Add sugar and remaining ingredients. Bring to a boil. Reduce heat and simmer for 30 minutes. Makes 8x1-cup servings.
Preheat oven to 325F; spray a 9 inch springform pan with nonstick baking spray. Line the bottom with a circle of parchment paper and spray the paper with the nonstick baking spray. Put 12 of the Oreo cookies into a resealable plastic bag, crush them and spread them out over the parchment paper. In a medium bowl, beat the plain cream cheese, sugar, vanilla extract and eggs until smooth; about 5 minutes on high speed. Spread mixture evenly over the cookies and bake for 35-40 minutes; cool cake on counter for a half hour, then for two hours in the refrigerator. While cake is cooling, set milk chocolate cream cheese containers on the counter to soften. Once cake is cooled, remove from refrigerator. In a medium bowl, beat cream cheese until smooth, about 1 minute on high. Fold in the whipped topping until well incorporated and a uniform chocolate coloring. Spread over the cake in pan; place back in refrigerator for one hour to set. When ready to serve, use a sharp knife to help release cake sides from pan before opening springform. Place unwrapped kisses evenly around cake; place remaining two Oreo cookies in center. Note: Prep Time here says 4 hours, but that includes the waiting time while the cake is cooling and the topping setting in the refrigerator.
Puree the 1 1/2 cups chopped apricots and fold in with the cool whip (save a nice dollop) and apricot preserves. Scoop into the prepared pie shell and chill. Before serving pit and slice the remaining apricots and arrange in a fan or flower on top of pie with the remaining dollop of cool whip.
In a skillet, cook the bacon over medium heat until crisp. Remove to paper towels to drain. Spread 2 slices of toasted bread with 1 tbsp of apricot jam each. Top each slice with 3 oz sliced turkey, 1 piece lettuce, 2 slices bacon, 1 slice tomato, 1 slice onion, and 1 slice of cheese. Spread 2 more slices of toasted bread with the dijon mustard. Place on top. Slice in half and enjoy!
Mix all the dry ingredients together. Make a well in the middle of the dry ingredients and add all the wet ingredients into the well. Toss it all like a big salad until it's well mixed, but not overly so. Spread evenly on 2 cookie sheets and place in a preheated 350°F oven. Most important step, make sure you stir or mix the granola every ten minutes so that you don't end up with any burned pieces. It's kind of a pain but you'll regret it if you don't! Bake for 40 minutes.
Mix all the ingredients together, except 1/2 the jar of gravy and the cheese (put those aside for later). Once all the ingredients are well mixed, spray the bottom of a glass baking dish with Pam or olive oil cooking spray. Put just over half the meat mixture in the bottom of the baking dish and spread out into an even round patty (should look like a really large hamburger patty). Then take a Tablespoon or so of the remaining gravy and spread evenly on top of the patty, with about a half inch perimeter. Take the shredded or sliced cheese and dump onto the patty and"smoosh" it into the meat mixture with the back of a spoon or your hands. Get it in as even a layer as possible, again leaving about a half inch perimeter. Then roll the remaining meat mixture into a ball and lay on top of the patty/cheese/gravy. Smoosh the sides of the bottom layer up to form one solid "dome" of meatloaf and seal in the cheese layer. Cook at 400 degrees Fahrenheit for 30 minutes; add the remaining gravy to the top and put back in the oven for another 15 minutes (or until a fork or toothpick stuck in the center comes out clean). Yummy!
Beat egg and milk together very well. Mix all dry ingredients and cheese together. Add wet ingredients to dry ones. Don't overmix. Bake at 210 deg C for approximately 12 minutes. Diced bacon, onion, parsley and corn kernels can be added to an extra savoury and high protein muffin.
Preheat oven to 400 F. Place chicken in baking dish. Top with tomatoes, garlic and basil leaves. Drizzle with olive oil, and season with salt and pepper. Bake chicken, uncovered, 40 minutes or until done.
Bring a good sized pot of salted water to a boil and add the green beans and cook, perhaps as much as five minutes, but you must check--the beans should be tender but still crisp. Drain and set aside. Place basil, garlic, parmigiano and olive oil in a food processor or blender and puree until smooth -- you should have about 3/4 of a cup of the mixture. Meanwhile, cook the fettucine in boiling salted water until al dente, drain the pasta, and reserve 1/2 cup of the pasta water. Melt one tablespoon of the butter in a large skillet and gently saute the green beans to warm them, seasoning with salt and pepper. Toss the pasta in with the beans. Add the basil puree, the pasta water and the remaining butter and stir well. Taste, adjust seasoning, and serve.
Beat sugar, oil and eggs. Add vanilla, soda, salt, nutmeg, cinnamon, and apples. Mix, then stir in flour and (optional) nuts. Put in greased 9x13 pan.(Be sure to flour your pan also if using a bundt pan.). Top with brown sugar. Bake for 40 mins - 1 hour (depending on your pan)or until toothpick comes out clean.
Place the eggs, brown sugar, and banana into a mixing bowl. Using a stick belnder or food processor, blend until smooth and fluffy. Toss in the flour and fold gently, just until combined. Spray a baking tray with canola oil and line with baking paper. Grease the top of paper with the butter and then pour in the banana mixture. Sprinkle with brown sugar and bake in a preheated oven at 190°C for 30-45 minutes, depending on your oven. Remove cake and allow to completely cool. Spread the icing over the top and refrigerate for 15 minutes to set. Slice and serve. To make icing: Mix all ingredients together until thick and smooth. Note you may not need to use all the maple syrup only enough to get the right spreading consistancy.
Heat gas grill on medium or charcoal grill until coals are ash white. Combine all marinade ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a full boil. Remove from heat; let cool 5 minutes. Reserve 2 tablespoons marinade; set aside. Stir sirloin pieces into marinade in saucepan; marinate 15 minutes. Remove sirloin pieces from marinade; discard saucepan marinade. To assemble kabobs, alternately thread sirloin pieces and vegetables onto skewers. Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until sirloin reaches at least 145°F or desired doneness (10 to 15 minutes).
Saute onions& garlic in margarine until tender. Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf. Simmer, uncovered, until vegetables are tender, about 20-25 minutes . Discard bay leaf and puree soup. Season with salt& pepper.
Divide spinach among 4 plates. Garnish each plate with radicchio leaves. Top spinach with pecans, blueberries, bleu cheese and chicken slices. Prepare vinaigrette: Whisk together shallot, bleuberries, sugar, salt, raspberry vinegar and vegetable oil. Drizzle over salad. There will be some dressing leftover. Store in the refrigerator and use within a few days.
In a large pot of boiling, salted water, cook potatoes until fork tender. Drain & pour back into hot pot. Add cream cheese, butter, milk & salt & mash well until potatoes are fluffy. Cover pot & keep potatoes warm. Meanwhile, while potatoes are cooking, in a large skillet heat oil over medium heat. Add onion, celery & carrot & cook, stirring, until vegetables begin to soften. Crumble ground turkey over vegetables & cook until meat loses it's pink color. Sprinkle flour over cooked turkey & stir to combine. Dissolve turkey base in the boiling water & stir into meat. Simmer, stirring, about five minutes, until mixture thickens slightly. Pour meat filling into a 2-3 quart casserole & sprinkle peas over. Carefully spread warm mashed potatoes over filling, sealing potatoes to edge of dish. Bake in preheated 350 degree oven for 30 minutes, until heated through & bubbly at edge of dish. Remove from oven & sprinkle cheese on top. Bake an additional 5 minutes, just until cheese melts.
In frying pan, melt butter. Add 1/4 teaspoons seasoning and noodles. Saute 2 minutes, stirring. Set aside on paper towel. In lg. bowl, combine coleslaw mix, kernels, green onions and red bell pepper. Toss, cover and refrigerate. 30 minutes to 1 hour before serving make dressing: In small bowl, whisk rest of ingredients (except noodles) well til syrupy. Pour over salad, stir well, and refrigerate. Just before serving, stir in noodles. *Variations: *Sub or add toasted slivered or chopped almonds in place of or in addition to sunflower kernels. **For a complete "One-Dish" lunch or meal, stir in 2-3 cups cooked, diced chicken.
Mix the apple cider and balsamic vinegar together in a small spray bottle and set aside. In a bowl, combine the kosher salt, sugar, onion powder, garlic powder, cayenne pepper, paprika and ground mustard. Loosen skin from around the chicken breast, thighs and legs. Rub the spice mixture onto and under skin and some inside the cavity. Be sure to get a good portion under the skin. Tuck wing tips behind the back and tie. (This will keep the wing tips from burning). Refrigerate for 1 hour. Pour out half of the beer. (Okay, what was I thinking. Drink half of the beer :) ). Add the garlic and lemon to the can of beer. Poke additional holes in the top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. I used one of the stands that they sell at Walmart for $2 bucks and it worked very well. Insert the whole onion into the neck hole as far as you can. Spray chicken with the apple cider and balsamic vinegar mixture. Spray again half-way through cooking. Place chicken over drip pan. Grill, covered, over indirect medium heat for 1 to 1 1/4 hours or until a meat thermometer inserted into a thigh reads 180 degrees. Remove chicken from grill. Cover and let stand for 10 minutes. Remove chicken from can (for me this took the help of DH. Enjoy.
Preheat oven to 350°F Butter a 9 inch square pan. In a small bowl, combine flour, salt, baking powder, baking soda and spices; set aside. In a medium-sized saucepan, melt butter over low heat. Remove from heat and beat in sugar, then egg and vanilla. Stir in carrots and flour mixture thoroughly. Fold in pineapple, coconut, raisins and walnuts. Combine gently. Pour into pan. Bake 30 minutes or until golden and toothpick inserted in center comes out clean. Let cool completely in pan. Frost with Orange Cream Cheese Frosting and let set until firm. Mark into bars. Chill, then cut through bars with a sharp knife. Orange Cream Cheese Frosting: Blend cream cheese with orange juice and vanilla. Gradually add powdered sugar, beating until creamy. Blen in orange rind.
Process ingredients in blender until smooth. Pour into margarita glass (you may frost rim of glass by rubbing juice on rim and dipping in granulated sugar, if desired).
Preheat oven to 350 degrees. Cook pasta according to package directions and cool. Heat olive oil in a large skillet. Brown ground beef with minced garlic, bell pepper, and onion. Drain and set aside. Add garlic powder, season salt, salt and pepper, egg, breadcrumbs, and 2 cups of mozzarella to ground beef mixture. In a large skillet, simmer sauce, tomatoes, tomato paste, sugar and spaghetti seasonings. Pour half of the sauce mixture into the bottom of a large baking dish. Drain pasta shells and place on top of the sauce. Fill the shells with the ground beef mixture. Top with mozarella and parsley. Bake 25 minute.
Combine lard and peanut butter in a large saucepan and cook over low heat until melted. Add cornmeal and mix well. Pour into suet molds or a bread pan. Chill until mixture is firm. If using bread pan, slice into the thickness that will fit your suet feeder.
Preheat oven to 450 degrees F. Arrange chicken breasts in an ungreased 9x13-inch baking dish; set aside. In bowl, combine soup, 1 cup of the cheese and taco seasoning; spread over chicken. Bake for 45 minutes. Sprinkle with corn chips and remaining cheese. return to oven and bake until cheese melts, about 5 minutes. Variations: 1. You can use other chips crackers or even cornflakes. This is a great way to use up stale chips. 2. Use a different flavor of creamy soup. Cream of mushroom would be great. So would a can of creamed corn. 3. Toss some frozen peas, green beans or broccoli into the soup mixture for a veggie boost. 4. For a spicy kick, add a can of canned chili peppers. 5. Instead of chips, top the chicken with some chopped walnuts or almonds for a protein boost.
Melt margarine in boiling water. Add flour,salt and red pepper,stir vigorously over low heat until mixture forms a ball. Remove from heat. Add eggs,one at a time,beating well after each. Stir in cheese. Drop by teaspoon into hot oil (350) fry until golden.
In a large bowl, combine the chicken, jalapeno juice, buttermilk and hot sauce. Cover with plastic wrap and chill for at least 1 hour, more if you have the time. In a shallow bowl, whisk together the flour, salt, pepper, onion, garlic, and chili powder. To dredge the chicken, remove each piece from the buttermilk mixture and dip into the seasoned flour. Dip once again into the buttermilk and once more into the dry ingredients. Place the dredged chicken on a wire rack set over a baking sheet and continue coating the remaining chicken pieces. Allow the coated chicken to rest while you heat up the oil. This will prevent the coating from falling off during frying. Pour the oil into a large pot and heat up to 365 degrees F. Carefully lower the chicken into the hot oil, cooking it in batches to not overcrowd the pan. Fry until golden brown and the chicken reaches 165 degrees, about 4 to 6 minutes. Using a slotted spoon, remove the chicken from the oven and place on a clean wire rack, set over a baking sheet. Set a large pan or griddle over medium high heat, melt the butter and toast the buns, cut side down. To assemble the sandwiches, spread the buns with mayonnaise and place a chicken on each bottom bun. Top with lettuce and tomato and the top bun. Serve immediately.
Chop cilantro and green onions. Mince garlic. Put chopped cilantro, green onions and minced garlic in a bowl. Add oil and lemon juice. Pour hot water over all to cover. (like the consistency of thick soup). Add hot sauce to taste. Add more lemon juice to taste if needed. Let sit for about 5 minutes to soften vegetables.
Mix biscuits crumbs with butter until well moistened. Spread mixtue onto bottom and sides of a 9-inch tart pan or pie dish. Refrigerate 10 minutes. Spread jam over chilled crust. Arrange pear halves over jM layer to cover surface completely. Whisk together Eagle brand, egg, whipping cream, vanilla and cinnamon; pour over pears. Place tart pan on baking sheet. Bake in preheated 375F oven for 50 minutes or until top is golden and just feels set. Cool in pan. Garnish as desired.
Add all dry ingredients to a large bowl and mix well. Separate the eggs. In a medium bowl, beat egg whites until stiff peaks form. Mix together the egg yolks, milk, oil, seltzer water, oil and mix. Add dry ingredients to to egg/milk/oil/seltzer/oil mixture and beat on high speed for 3 minutes. Fold in egg whites. Cook in waffle maker until deep golden brown for a great crunch and light fluffy inside and enjoy!
1. Bring water, honey, lemon zest and juice, star anise, cinnamon sticks, and cloves to a simmer in a large saucepan over medium heat. Reduce heat to low, and cook for 15 minutes. 2. To serve cold: Mix spice mixture, wines, and fruit in a large pitcher. Cover, and refrigerate overnight. Transfer to a large punch bowl, and serve with ice. To serve hot: Heat spice mixture and wines in a large pot over low heat until heated through. Add fruit, and divide among mugs.
Puree ranch and cottage cheese in food processor. Serve with veggies, chips, or pretzels for dipping.
Oil 6 X 10 oven proof dish, or one your chops will fit in best. salt and pepper both sides of chops, (onion powder and garlic powder if you wish in this step.). spoon and spread first cup of apple butter in dish. Place chops on Apple butter. In second cup of apple butter add water, mix well. Spoon Apple butter over chops, evenly over top of pork. cover with lid or foil. Bake 350, 2 hrs to improve for tenderness. I have also put this in the crock pot in the am on low all day, or high for 1/2 day. You can use pork loin instead of chops or use bone in chops.