HumbleIntelligence/food-ner-1-Million huggingface dataset:
in a mixing bowl, cream butter and powdered sugar.gradually add flour.shape a tbls of dough around each drained cherry half.forming a ball. place 1" apart on ungreased cookie sheet. bake at 325* for 18-20 minutes or unti the bottoms are light brown -- roll warm cookies in powdered sugar. cool on wire rack.when cool -- reroll in powdered sugar again.
Saute onions and celery. Put onions and celery in a bowl, set aside. Brown meat. Add all ingredients together, rice and water last. Bake uncovered in 350 degree oven for 1 1/2 hours.
Pour all ingredients into a cocktail shaker filled with ice and shake for 30 seconds. Strain into martini glass and garnish with chocolate shavings if you wish.
Melt the chocolate in a double boiler over gently boiling water. Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate. Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly. Remove from heat and add the rum, almond extract and nutmeg. Beat the egg white until stiff peaks form. Gently fold into the chocolate mixture. Spoon into stemmed glasses or demitasse cups and chill. When ready to serve, top with whipped cream and garnish with chocolate curls.
Preheat oven to 350 F. Combine all ingredients, in a large bowl, until just blended. Drop by rounded tablespoonfulls onto lightly greased baking sheet. Bake for 20-25 minutes or until golden brown. Now grab that bowl of chili, soup, or stew and enjoy!
Puree the berries through a food mill or in a food processor and press them through a fine-mesh sieve to remove their seeds. Whisk in the sugar and lemon juice, whisking until the sugar dissolves. Taste for sweetness and adjust, if necessary.
Preheat oven to 350°F Roll out pie crust and place in pie plate; set aside. Heat a skillet over medium-high and saute chorizo, breaking into smaller chunks, for 4-5 minutes or until mostly cooked through. Add onion and cook until onion is soft and chorizo is cooked all the way through. Stir in beans. Place cheese in crust then add onion, chorizo & bean mixture. Beat eggs and milk together until slightly foamy then add salt and pepper. Pour into pie shell. Bake until brown and puffed, about 50 minutes. Remove from oven and cool on wire rack for 15 minutes before cutting and serving.
Prepare crust:. Combine 2 sticks of margarine, 2 tablespoons Splenda, 2 Celsius of flour and make into a crust. Press into a 9x13 pan. Bake at 350 degrees for 15 minutes. Mix 1st Layer:. Combine 16 oz. of low fat cream cheese with 2 Celsius of confectioners sugar, mix until smooth, then spread on cooled crust. 2nd layer:. Prepare fatfree/sugar free instant pudding and spread onto of 1st layer. 3rd layer:. spread Lite cool whip over the top and garnish with slivered almonds, nuts or coconut.
In a large stockpot or dutch oven, saute onion, carrot and celery in oil over medium to high heat for 5 to 8 minutes; add peppers and saute until heated through. Add water, cream soup base, clams with liquid, tomatoes, potatoes, clam base, jerk seasoning and cayenne pepper; bring to a boil, stir and cook for about 12 minutes or until potatoes are soft. Add shrimp, scallops and scallions and cook, stirring occasionally for another 5 to 8 minutes.
Preheat oven to 375 degrees. Spray a non-stick 8 inch round cake pan with non-stick cooking spray and set aside. Add cake mix and remaining ingredients for the cake to a medium sized mixing bowl. With electric mixer, beat on medium speed 2 minutes or until thoroughly mixed and batter is smooth. Pour batter into prepared pan and bake in preheated oven for 30 to 35 minutes or until toothpick inserted off center comes out clean. Cool on a rack for 10 minutes, invert onto wire rack and cool completely before frosting. For the frosting, add all ingredients except milk to a medium size bowl. Beat until creamy adding milk 1 teaspoon at a time until desired spreading consistency. Garnish as desired, strawberries make a nice garnish.
Melt butter in a 9x13 inch baking dish. Lay 4 chicken breasts, not in the baking dish, and top with 1/4 of the spinach and 1 oz of the cheese on each breast. Place another chicken breast on top of each one and press down. Mix together the flour, salt and nutmeg and then dip the breast"sandwiches" in the mixture, then in the eggs, and then in the cracker crumbs. Place in the baking dish and keep each sandwich from touching. Bake at 500 for 15 minutes, or until completely cooked.
Heat oven to 350 degrees. Butter (2) 9-inch springform pans. In a large saucepan, combine Guinness and butter. Place over medium heat until butter melts. Add cocoa and sugar. Whisk to blend. In another bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Slowly incorporate the flour and baking soda, and whisk again until smooth. Divide into the two buttered pans, and bake until risen and firm, approximately 45 minutes. Place pan on a wire rack and cool completely in pan. Meanwhile, stir in a bit of cocoa powder to the vanilla frosting. Once the cakes have cooled, remove from the pans and frost the top of one of the cakes. Place the other cake on top and complete frosting the entire cake.
Score flank steak on each side at 1 inch intervals. In large bowl combine bread cubes, onion, celery, parsley, sage, salt & pepper, wine and mix well. Place stuffing down center of meat and roll up, working from the long side, and tie with cooking twine. In a dutch oven or large pan, brown the meat in the hot oil. Add 2 cups water and boullion. Cover and simmer for 2 to 2 1/2 hrs until tender. Slice across grain and serve with juices.
Dissolve yeast in the 1/2 cup of warm water. Add the tablespoon of sugar to the yeast-water mixture and set aside. Beat the 3 eggs in a small bowl and set aside. Put honey, brown sugar, smart balance, and salt in a large bowl (preferably the bowl for your Kitchen-Aid mixer, if you have one). Add 1 cup boiling water to the large bowl (with the sugar, salt, etc.). Add the 3 beaten eggs to the large bowl and mix. Add the yeast mixture to the large bowl. Slowly add the flour to the large bowl while mixing. Continue beating the mixture with a mixer until smooth. Cover the bowl with a dish towel, and let the dough rise for 1 hour. Refrigerate the dough until cold. (Sometimes it's nice to make the dough the night before, and finish them in the morning). Roll the dough out on a floured surface to about 1/4" thin (careful not to get any water on it, as water and deep-frying DO NOT MIX!). Heat oil with a high smoke point (peanut oil, sunflower oil, safflower oil, canola oil in a pinch) in a deep-fryer or electric skillet to around 350 degrees F. Make sure not to use olive oil, as it has a low smoke point and is not suited for deep-frying. Use a deep-frying thermometer to check the temperature of the oil, if at all possible. (Make sure to have at least 2 inches of clearance between the top of the skillet and the top of the oil to allow room for bubbling). If your oil starts to smoke (and you'll know it if this happens! Oil smoke smells really nasty), turn off the heat, let the oil cool, then throw out the oil; it's no good. While oil is heating, cut the dough into pieces, 4 inch squares seem best to me, but you can make them smaller or larger. Fry the pieces of dough in the heated oil, preferably one at a time, until puffy and golden brown. Remove from oil using an all-metal utensil. Place on paper towels to cool, but serve warm with the topping of your choice.
Cook spaghetti according to directions (al dente). Meanwhile, fry bacon pieces till crisp then remove. Fry onions in bacon drippings till tender. Drain some of the grease, if excessive but leave a moderate amount for flavor. To same pan add bacon, 3 cans of tomato soup and season to taste. Toss soup mixture with drained spaghetti. Add 4th can of soup to mixture, if you feel it needs added moisture (some will be absorbed by the noodles). Place mixture in a 9 x 13 casserole dish and top with crushed crackers (optional). Bake at 350 degrees for 25-30 minutes or till heated through.
Preheat oven to 350 degrees. Grease 3 round (9 inch) cake pans with 2 teaspoons. of the butter. In the bowl of an elctric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar. Cream the mixture until smooth. Sift the flour, baking powder, baking soda and salt into a small mixing bowl. Add the eggs to the butter/sugar mixture, 1/2 cup at a time. Add the carrots, ground walnuts and vanilla. Mix well. Pour the batter into the prepared pans and spread evenly. Place in the oven and bake for about 25 to 30 minutes or until the center springs back when touched. Remove from the oven and cool. In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter. Mix well. Add the walnut pieces and coconut. Mix well. Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable. To assemble, slice each cake in half. Place on half in the center of a serving plate. Brush the top of the cake with the syrup. Spread 1/2 cup of the frosting over the first layer. Repeat the above process until all of the layers are used. Ice the entire cake with the remaining frosting. Refrigerate the cake for 30 mninutes.
Combine all ingredients in blender and blend on high or frape`. Serve in a fun cup or glass with a straw.
Over medium heat, in a medium saute pan, heat the olive oil. Saute the corn, shrimp, shallots, salt, and black pepper for 5 minutes. Stirring occasionally. Remove from heat. In a mixing bowl, whisk the eggs and cream. Add the cornmeal, flours, baking powder, cayenne pepper, salt, and reserved corn juice. Mix until the batter is fully incorporated then gently fold in the corn. Using a small amount of vegetable oil, heat a saute pan over medium-high heat. Spoon by heaping tablespoons of batter into the pan leaving a 1" space between the cakes. (You will need to do this in batches). Cook 2 minutes on the first side and flip over. Continue cooking for 1 minute and remove from the heat. Serve warm with a dollop of sour cream.
Melt chocolate and butter with condensed milk and water. Stir until smooth. Add vanilla. Serve warm over ice cream. Store leftovers covered in fridge.2.
In a bowl, combine the dry ingredients. In another bowl, combine the eggs, oil and vanilla; Stir into dry ingrediants just until moistened (batter will be thick). Fold in peaches. Fill paper-lined muffin cups two-thirds full. Bake at 350* for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Mix together the vinegar, oil, garlic, basil and seasonings. Place the mushroom (Smooth side down) in a baking dish. Pour the dressing over the mushrooms. Allow to marinate for 10 minutes, turning once. Grill for 5-7 minutes, turning once. Slice and serve on salads,sandwiches or pizzas.
Preheat oven at 180C/350°F. Sift flour, custard powder, and baking powder together. Cream butter and sugar till light and fluffy. Add vanilla essence, lemon rind, lemon juice, egg yolks and blend well. Fold in flour mixture, and mix till all ingredients form a soft dough. Fill into a piping bag with a 1 cm star nozzle. Pipe the dough on a cookie tray, 1 inch apart. Place a cherry or almond bit on top and bake for 12 to 15 minutes, or until golden brown.
Skin and slice the tomatoes. Finely chop the onion and lightly fry in the butter in a large frying pan. Crush the garlic and add to the onion. When lightly browned, add the tomatoes and salt and pepper. Cook gently, turning several times, until tomatoes are soft. Beat the eggs lightly, add cheese and pour into the frying pan. Cook over low heat, periodically loosening egg from sides of pan, until set on one side. Turn and cook on reverse side.
Grate the casava very finely. Mix all 5 ingredients together. Divide into 4 equal parts. Wrap in leaves or foil and steam for 40 minutes. While the vakalolo is steaming, gently heat the coconut milk and salt together and bring to a gentle simmer. Remove from heat. Do not put a lid on the pan or the coconut milk will curdle. Unwrap the vakalolo, place in a bowl and pour some of the coconut milk over the top.
Cut tofu lengthwise into 4 slices, then drain. Dissolve Marmite in boiling water. Add tomato sauce, soy, vinegar and spices. Stir to blend. Marinate overnight, for best result. (or at least 2 hours). - Bake, grill or fry.
Preheat oven 350°F. Put all veggies, tomato sauce and chicken bullion in blender and blend until smooth. Wash chicken and pat dry. Season chicken with salt, pepper and cumin. Place in a roasting pan and using your hands, rub butter in the pockets underneath the chicken skin. Pour enough sauce over chicken to cover it completly but not so much that it pools up at the bottom of the roasting pan. Cover with foil. Bake about 1 hr and take foil off. Baste chicken with pan juices and let cook about 20 more minutes or until chicken is brown and cooked thru (usually about 170-180 f. with a meat thermometer).
Cook chicken breasts in water with salt & pepper until very tender. Shred chicken & put in medium sized bowl. Put the diced onion in with chicken. Set aside. In a blender or food processor mix mayonnaise, sour cream, and between 3/4 to the whole can of chipotle peppers until well blended & smooth. The amount of peppers depend, of course, on taste. Add mayonnaise mixture to shredded chicken & onion. Mix well. If you like more moisture in a "salad" type dish add more mayo and sour cream in equal parts to get the consistency you like. Serve with Low-carb bread, pork rinds, or by itself. This will surely help you drink a healthier amount of water! But don't be afraid, not super hot.
Put sugar and orange juice in a blender. Cover and blend on medium speed about 15 seconds, or until foamy. Put 2 Tbsp cranberry juice in each of 8 glasses. Pour 1/4 c orange juice into each glass. Add about 1 c champagne (or grape juice) to each glass. Garnish with orange slices.
Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.
To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan. Add garlic and cook until tender. Add fresh tomatoes and cook until heated through. Stir in basil, crushed red pepper, black pepper and salt. Serve sauce over cooked spaghetti or other italian pasta and top with parmesan cheese.
Combine the green tea, orange juice, pineapple juice and ginger ale in a punch bowl and mix well. Mix in the pineapple and small scoops of the sherbet. Serve.
Combine the egg yolks and sugar and beat to the ribbon stage, which is to say until lemon colored and quite thick. Stir in the milk and spirits. Beat the egg whites until stiff and fold inches. Chill in the re frigerator four hours. Whip the cream and fold it into the eggnog. Meanwhile, carefully peel the orange, discarding the white pulp but reserving the extreme outer rind. Cut this rind into tiny, needle like strips. Grate the lemon rind. Stir both the orange and lemon rind into the eggnog . Grate fresh nutmeg on each serving! Enjoy!
Blend shortening into sifted dry ingredients. Combine egg yolks with potatoes. Add to dry ingredients. Add yeast to cooled milk. Gradually blend into other mixture. Let rise for 40 minutes. Cut and let rise again. Roll dough 3/8-inch thick. Fry in hot fat. Glaze. GLAZE: Add 3 tablespoons water to 1 cup powdered sugar. Dip donuts into mixture.
Cut steak in serving pieces. Roll in flour. Heat oil; salt and pepper steaks; and brown on each side. Place in baking dish. Add onion to oil, saute until soft. Add pepper, mushrooms, tomato sauce, worcestershire sauce and lemon juice. Cook and stir for 2 minutes. Pour over steaks in baking dish. Bake, covered at 350* for 1/1/2 hour.
Saute red peppers and onions in shortening until soft. mix ground beef lightly with saltines, salt, paprika, pepper, eggs and milk until well blended. Add pepper and onion mixture then the cheese cubes. Pack lightly into oval shape and score top with criss cross pattern. Bake at 350 degrees for 1 hour or until brown.
Combine all marinade ingredients. Cut the fish into several large pieces and add to the marinade. Refrigerate for 1 to 3 hours (no longer or you'll have ceviche). Drain the fish and discard the marinade. Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the fish until it is barely firm to the touch and opaque through the center. Do not overcook. Remove to a platter and break into chunks to serve. Keep loosely covered. To serve, hold a tortilla in your hand and add a spoonful of avocado. Add a few pieces of fish, a squeeze of lime, mango salsa; finish with the optional toppings. Note: The fish may also be baked or sauteed.
Boil down the lemon juice with the salt and pepper until it has reduced to 1 tablespoon. Remove from heat and immediately beat in 2 pieces of chilled butter. Set over very low heat and beat in the rest of the butter, a piece at a time, to make a thick, creamy sauce. If made ahead of time, just before serving beat in hot water or vegetable stock a few dribbles at a time to reheat.
Preheat oven to 300 degrees F. In a sturdy medium saucepan, heat cream until it just comes to a boil. Meanwhile, in a medium bowl, whisk egg yolks, 1/4 cup sugar, and vanilla until combined. Gradually whisk warm cream into egg yolk mixture. In a small saucepan, melt and burn 1/2 cup sugar until it is a light caramel color. Gradually whisk sugar into the cream and egg mixture until well blended. Place ten 2-ounce ramekins in a 9 x 13-inch baking pan. Divide cream mixture evenly among the ramekins. Place baking pan into oven and pour hot water into baking pan until it is about 1/4 inch deep. Bake for 30 - 40 minutes (until the centers appear set when gently shaken). Remove ramekins from water, cool, and chill. To serve, sprinkle the extra 1/4 cup sugar evenly over the top of the custards. Burn the sugar using a blow torch until caramel brown. Garnish with fresh berries.
Preheat oven to 200°C. Mix sugars and egg until fluffly. Add curds, lemon cest, flour and a dash of salt. Mix until fluffy. Melt chocolate (i usually microwave it with a bit of milk for about 30 seconds, that works fine). Place puff pastry on a non stick baking sheet. Sprinkle a bit of water on the sides of the dough (this will make them stick together better). Spread curds filling on 2/3rds of the pastry. Keep sides free. Pour melted chocoalte over curd filling (I use a fork). Fold in right and left side of pastry. Roll to a Strudel from bottom to top. Sprinkle STrudel with water and let bake for about 20 minutes at 180-200°C until browm and crispy. You may want to sprinkle Strudel with confectioner's sugar. Serve lukewarm (or cold) with vanilla sauce, berries, ice cream -- .
Preheat oven to 325 degrees F Grind almonds and pecans in food processor, then add butter and continue to grind until smooth. Add 1/4 c powdered sugar and vanilla, then mix again. Add flour and anise seeds and grind mix until blended. After flouring hands, roll the dough into small balls. Place them about an inch apart on an ungreased cookie sheet. Bake 15-20 minutes, or until brown on the bottom. Cool for 15 minutes, then roll the still warm cookies in the rest of the powdered sugar. Let cool again, then add more powdered sugar.
Split the bread rolls, and spread the bottom with mayonaisse. Now, divide the ingredients to make two rolls and layer in the order given. Eat straight away!
1. In a bowl, beat egg yolks. 2. Slowly stir in milk. 3. Once mixed, slowly mix in lemon joice. 4. Pour into crust. Refrigerate about 1 hour to chill and set.
Mix milk, salt, and tapioca in 3 quart saucepan. Cook and stir until begins to thicken. Separate egg yolks from whites. Set whites aside. Mix egg yolks, sugar, and cocoa in separate saucepan. Heat and mix until creamy. Add cocoa mixture to tapioca mixture and heat until boils and thickens, stirring constantly. Add vanilla. Remove from heat. Beat egg whites until stiff then fold whites into tapioca mixture. Pudding may be eaten warm or refrigerated. My family prefers to eat it cold.
Sprinkle the chicken legs with salt and pepper. Heat the oil in a skillet large enough to hold the legs in one layer. Add the pieces skin side down. Add the mushrooms, onions and garlic. Cook over medium heat until lightly browned on one side, about 3 minutes. Turn the pieces and continue cooking, about 3 more minutes. Pour off the fat, add the flour and blend well for about 3 minutes more. Add the wine, broth, bay leaf, thyme and parsley. bring to boil, cover and simmer for 15 minutes. Transfer the chicken, mushrooms and onions to a serving platter. Discard the bay leaf and the spring of thyme. Check the seasoning and reduce the sauce, if to thin. Stir in the butter and pour the sauce over the chicken. Sprinkle with some more parsley.
Put milk, butter, sugar, salt, mixed egg and yolk, flour and yeast in bread maker and set on dough setting.When dough is ready cut into 3 pieces and put cornmeal on a flat surface and roll out dough to 1/4 inch thickness, while rolling turn dough over to coat other side with cornmeal. Cut out 3 inch circles. Lay on ungreased cookie sheet to rise for 30 minutes Heat ungreased frying pan between low and medium heat, cook each side 6 to 8 minutes till golden brown.
Preheat oven for 375°F. Slice vadalia onions. Chop parsley and green onion into small pieces. In skillet saute onion, green onion and parsley in 1 TBSP of margarine until vadalia onion is tender. Remove from heat. In a measuring cup mix mayonnaise, dill weed, pepper, salt, lemon juice together. In a bowl add the sauteed onion, green onion and parsley. Add the mayonnaise mixture to the sauteed items and mix together. Melt the remaining tablespoon of margarine. (I use the microwave). In a baking dish spread the melted margarine in the bottom. Place the halibut in the baking dish. Place the onion/mayonnaise mixture on top of the fish. Bake fish in the oven at 350 F for 20 minutes or until fish is flaky. Enjoy!
Cut the cabbage, carrot, onion, and mushrooms into bite sizes. Heat oil in a large pan. Add cabbage, carrot, onion, and mushrooms in the pan and saute in high heat. Add yakisoba noodles in the pan and stir-fry 1 minute. Put 1/3 cup of water in the pan and cover it with a lid. Steam the noodles for a few minutes. Take the lid off and add yakisoba seasoning or sauce. Stir the noodles well and fry them for a few minutes. Sprinkle ao-nori and beni-shoga over yakisoba before serving.
Drain peaches and pat dry with paper towel and thinly slice. Preheat oven to 180C fan forced. Line a baking tray with baking paper. Put cream cheese, almond meal and vanilla essence in a small bowl and mix until well combined, set aside. Put 1 pastry sheet on a clean surface and spray with cooking spray and then top with another pastry sheet and spray with cooking spray and then top with third pastry sheet and spray with cooking spray. Cut the pastry stack in half crossways. Spread half of the cream cheese mix along one long side of one of the pastry stacks, leaving about 5cm at each end and top with half of the peach slices and fold int he sides and roll up to enclose the filling and then repeat with remaining pastry stack, cream cheese mix and peach slices. Place pastry parcels on the baking tray and bake for 15-20 minutes or until the pastry is light golden. Dust with icing sugar, if you like, to serve. VARIATION - replace almond meal with hazelnut meal and the peach slices with 125 grams of fresh strawberries, hulled and quartered.
Mix together hamburger, salt and pepper and onions. Form into patties. Brown patties in frying pan. Do not fry until completely done. Brown flour. Add tomatoes and enough water to the flour to make a thin gravy. Put patties back into mixture and cook over low heat about 30 minutes or bake in oven at 325 or 350 degrees.