HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F. Slice each pecan half into three lengthwise pieces. Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside. Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them. Slice the green onion. Whisk together the vinaigrette ingredients. Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in). Add the vinaigrette and toss thoroughly to coat. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad. Serve and enjoy! Note: if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours - it'll still tastes good, though.
Heat the milk until it's boiling (2 1/2 minutes in microwave at HIGH). Add the butter. Set aside. In another bowl, beat the eggs and add the sugar in small quantities. In a bowl, sift the flour, baking powder, salt and add to egg mixture. Pour the hot milk to the egg mixture-flour and add the vanilla. With a mixer, mix well until smooth. Pour the batter in an ungreased tubular pan. Cook in the oven at 350 F for 45-50 minutes until golden. It could be 2 round pans. If you double the recipe, cook in a rectangular pan 45 minutes.
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms. Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart. Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes. Reduce oven temperature to 300°F. Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.
Heat oven to 350°F Line 2 cookie sheets with parchment paper. Beat all ingredients with mixer on medium until well combined (batter will be thick). Use a 1 inch cookie scoop and drop dough about 2 inches apart onto cookie sheets. Bake 10 to 12 minutes or until set. Remove from cookie sheets and let cool.
Preheat oven to 350 degrees. Use paper or foil liners in a 12-cup mini muffin pan. Add the Nutella spread and egg to a medium bowl and whisk until well blended. Whisk in the flour until well blended. (If you aren't adding any chopped nuts to the top of the brownies, the author suggests adding 1/4 teaspoon ground cinnamon to the flour). Spoon the batter into each prepared muffin tin (about 3/4 full) and sprinkle each with some of the chopped nuts. Bake for 11-12 minutes. Cool completely on a rack.
Place noodles in a bowl and cover with boiling water. Leave to stand. Heat oil in a wok and gently fry the onion, chilli, garlic, coriander, ginger, tumeric and lemongrass for 5 minutes. Pour coconut milk and stock into the wok and just bring to the boil. Turn down heat and add the vegetables and drained noodles. Cover and simmer for 5 minutes. Add the peanuts and serve.
Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside. Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach. Chop the spinach coarsely, then puree it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands. It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight. Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface. Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float. Meanwhile, melt the butter in a large saute pan and stir in the sage leaves. Cover the pan and keep the sauce warm. Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce. Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.
Mix egg and mustard. Add ground chuck, breadcrumbs and onion. Add seasonings (Generally, a layer of salt, black pepper and. garlic powder is added to each side then a pinch or two of red pepper). Weigh out 5 oz of the mixture and make into a meatball then flatten slightly. Wrap a slice of bacon or two around the meat and. fasten with toothpick. Fry up in pan -- a few minutes on each side. Serve up.
Empty can of fruit, with its juice, into a freezer container & freeze or partially freeze. Combine all ingredients in blender, & blend until smooth.
Place the diced rhubarb in a large bowl; pour 4 cups sugar over and toss to coat well. Cover and refrigerate overnight. Place the rhubarb mixture in a saucepan and cook over medium heat until the fruit is tender, stirring occasionally. Stir in the pie filling and gelatin powder; bring the mixture to a medium boil, stirring until no gelatin granules remain and the mixture is completely combined. Stir in almond extract (if using). Pour into a heat-proof shallow pan and refrigerate. When the mixture is completely cold, place into plastic containers or glass jars. Store in refrigerator of freeze.
For the blueberry sauce: In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and Splenda. Stir gently, and bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries. I like to mash half of the blueberries and leave half of them whole. It's personal preference whether you want to mash the blueberries or leave them whole. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the vanilla extract. Thin sauce with water if it is too thick for your liking. For banana pancakes: Combine flours, one tablespoon Splenda, baking powder and salt. In a separate bowl, mix together milk, club soda, vegetable oil and mashed bananas. Stir flour mixture into banana mixture just until all is moistened. Whip egg whites with 1 tablespoon Splenda until stiff peaks form. Gently fold the egg whites into the pancake mixture. Heat a lightly oiled griddle or frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup of batter for each pancake. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown. Serve hot with the blueberry sauce.
Preheat oven to 350. Spray 9" spring form pan with butter spray. Pour crumbs into pan along with melted butter. Combine mixture with a fork until well blended. Press mixture with your fingers along the side of the pan up to the edge about an inch and along the bottom to make a crust. Bake for 6 minutes. Set aside to cool. While it's baking, make filling. Mix all ingredients with a spoon or your mixer on low speed. You need to do this while chocolate is HOT. Be sure to keep mixing until the mixture is completely brown and no white streaks of mascarpone cheese. Now pour the filling in the cooled crust and put the tart in your refrigerator. It needs to be refrigerated at least an hout to firm up. After an hour, you will need to cover it with plastic wrap so it doesn't get a film on top. You can sprinkle powdered sugar on top before serving. IMPORTANT HINT: Take the tart out of the refrigerator about an hour ahead of serving. It tastes so much richer when it's just slightly cool and not cold. YUMMY!
Depending on how much spice your friends like, you can infuse vinegar with mild long peppers, spicier Thai peppers, or five-alarm habaneros. Sterilize half or three quarter liter glass bottle by using the sterilize button on the dishwasher or boiling them for ten minutes. Wash Peppers - Cut a slit in each (you will need about 20 per half liter bottle) and insert into bottle. Heat 2-3 cups white vinegar or rice vinegar for an Asian version, to just boiling. Funnel into bottles to fill. Let cool and cork. Refrigerate. For a neat gift, visit marthastewart.com/pepper-sauce-tags and print hang tags to decorate the bottle with.
Put potato pieces in a large saucepan and add water to cover the potatoes by one inch. Salt the water. Bring to a gentle boil over medium high heat. Reduce heat and allow to simmer for 5 to 8 minutes until potatoes are tender. Drain potatoes in a colander and allow to cool. In the meantime, mix sour cream, mayonnaise, lemon juice, onion soup mix, salt, and pepper. Transfer potatoes into a medium bowl. Add celery, egg and onion. Pour dressing over top and mix gently. Chill for about an hour in the refrigerator. Four hours for best flavor.
Pound shallots, ginger, aniseed, garlic and peppercorns together to make the spice paste and set it aside. Heat oil in a pan; add mustard seeds and curry leaves. (brings out the flavour) Add chopped oions and fry till golden brown. Add spice paste and fry till fragrant. Add chilli paste and fry lightly. Add chopped tomato and curry powder and stir-fry for 2 minutes. Add chicken and stir-fry for 8 minutes. Cover pan and let mixture simmer till chicken is almost done. Add tamarind juice and simmer till chicken is fully cooked. Add coconut milk, lower heat and continue to stir till oil appears on the surface. Serve with hot fragrant rice.
Melt butter gently. Do not have the melted butter too hot as it will cook the eggs when added to them. Add to sugar and eggs and beat well until thick and fluffy. Add banana and grated rind of the lemon and beat thoroughly. Sift flours, salt and bicarbonate soda together. Add to creamed mixture. Spread evenly in greased and floured loaf tin. Bake in a moderately slow oven at 150 degrees centigrade for 50 - 60 minutes When loaf is ready, take out of oven and leave in the tin. Stir 1/4 cup sugar extra together with juice of the lemon and extra rind if desired in a small saucepan until sugar is melted. This step can be done in a microwave. Pour syrup over warm loaf in its tin when just out of the oven. Make sure syrup glazes top surface and drizzles down the sides. Leave to cool and for the syrup to be absorbed.
Cook egg noodles until barely tender, drain, mix with chicken and all other ingredients in a large bowl, make sure noodles are coated well. Pour mixture into greased crock pot, and cook on low for 6-10 hours.
In food processor blend: Garlic Add milk and cream cheese until smooth Add feta untl smooth Lastly add sundried tomatoes and basil Mix until loose Chill about an hour then serve Serve with pita, crackers or vegetables.
In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolk, liqueur, and orange peel and beat until well blended. In another bowl, mix 2 cups flour, baking powder, and salt. Add to butter mixture; stir to mix, then beat until well blended. Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With a floured, 2-inch round cutter, cut out cookies. Place about 2 inches apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies. In a small bowl, beat egg white with 1 teaspoon water to blend. Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each. Bake cookies in a 325° regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Wash and pick over beans. Cover with water and soak overnight, or quick soak. Discard soaking water, rinse beans and put in a large soup pot. Add the 8 cups of water and bring to a boil. Cover tightly and reduce heat to a low simmer. Add carrots. In a nonstick pan saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat). Add garlic, celery leaves, and cabbage. Continue sauteing, adding more liquid as necessary. When the mixture has cooked down somewhat, add it to the beans. Add tomato sauce, bay leaves, and spices. Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally. Remove bay leaves and serve with hard bread and salad.
Preheat oven to 400 Degrees. Lightly grease a cookie sheet. Remove the buiscuits from the can and separate. Place one buiscuit in the center and place the remaining buiscuit around it slightly overlapping. Now flatten them out with your fingers into a 10 inch circle. Brush with the olive oil (Extra Virgin). Sprinkle with the remaining ingredients. You can use any kind of cheese you have on hand. Chili Powder and Monterey Jack and some chopped chillies give you a great Tex-Mex Bread. Bake about 15 minute Until edges are nice and brown. Pull apart to serve. ( I could eat the whole thing myself! LOL).
In a blender or food processor, puree avocados and bananas. Add the milk, sugar, lemon juice, cinnamon, nutmeg and yogurt; blend until smooth. Add salt, if needed. Chill at least 3 hours prior to serving.
Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar. Season with salt and pepper. Marinate for 12 to 24 hours before serving. Serve with crackers or tortilla chips.
Prepare Dough - Beat egg slightly, add salt, flour and enough water to make a stiff dough. Knead dough well, let stand covered for 30 minutes. Roll out very thin and spread on cloth to dry. It must not be the least bit sticky but not so dry that it will break or be brittle. Prepare Meat Filling - The original recipe simply used chopped cooked meat. Our family version put the meat and browned onions through a meat grinder. I'm going to try using a food processor and roughly chop the meat and onions. Add egg, salt and pepper to meat and onion mixture. With knife, cut the dough in 2 inch squares. Place a teaspoon of meat mixture on every square and then fold each into a triangle, pressing the edges together. Wet the edges with water or egg yolk if needed to get them to stick well. Drop kreplach into boiling salted water or soup, and cook for 15 minutes. Remove with slotted spoon and drain on paper towels. Refrigerate or freeze until ready to serve. (They could also be served immediately in hot soup). Prior to serving, thaw (if frozen) and brush tops with oil, butter or schmaltz. Bake at 350 degrees for 30 minutes or until heated through (I'm totally guessing on the time since this was not in the cookbook notes, so monitor closely so the kreplach does not get browned on the tops).
Note: I think this could be prepared in mini-muffin tins. fyi. Heat the oven to 400 degrees. Place a metal mixing bowl and electric mixer beaters in the freezer. Butter a 12-cup muffin tin. In a large mixing bowl combine the flour, sugar, baking powder, salt and lemon zest. Use a pastry blender to cut the butter into the flour mixture. Add the milk and stir until well combined. I needed to add about one more tablespoon milk to the dough. Turn the dough out onto a lightly floured surface. Divide the dough into 12 balls. Lightly flour the balls and place in a wax paper-lined tortilla press and press to 4 1/2" in diameter. If the dough is still too sticky, lightly flour the waxed paper. Note: Original recipe has you using a rolling pin, rolling the dough out to 1/4" thickness and cutting out rounds with a drinking glass. Using the tortilla press was much easier for both adult and child. Place each flattened round in the buttered muffin tin. The dough should line the cup and come up to the brim. Original recipes says to crimp the edges but I skipped that part. Bake for 10 to 12 minutes or until the edges are light brown. Let cool in the pan before removing to a plate. Meanwhile, prepare the strawberries. Wash and hull the berries and cut them up into either slices or small pieces (small pieces for our toddler). Toss with the sugar and set aside. To whip the cream, pour the whipping cream into a chilled mixing bowl. Using an electric mixer, beat on medium-high until soft peaks form; approximately 2-3 minutes. Add the sugar and vanilla extract and beat for another 30 seconds. Assembling the cups: Fill each cup with a spoonful of whipped cream and top with a spoonful of the strawberries. Preparation time may take longer depending on the age of the child.
Soak beans in cold water to cover by 2 inches, refrigerated, for at least 8 hours. Drain. To soak beans more quickly, put the beans in a saucepan and cover with cold water by 2 inches. Bring to a boil and boil for 2 minutes, then remove from the heat and let the beans soak, covered, for 1 hour. Drain. Put a rack in the middle of oven and preheat oven to 300 degrees. Cook bacon, onion and oregano in a 6-quart ovenproof pot over medium heat, stirring and scraping up any brown bits, until onion is lightly browned. Then add garlic and cook for an additional 2 minutes. Add beans, water, jalapenos, and beer and bring to a boil. Cover pot, transfer to oven, and bake beans until soft, 1 1/2 to 2 hours. (Add additional water if beans begin to dry out; mixture should be soupy and beans very soft but not falling apart.). Stir in salt and bake beans, covered, for 10 minutes more. Check seasoning and add more salt if necessary. NOTE: The beans can be cooked up to 2 days ahead. Cool, uncovered, then refrigerate, covered. Reheat, covered, over low heat.
Place coffee in filter in brew basket of coffee maker; sprinkle with nutmeg. Place sugar in empty pot of coffee maker. Add 2-1/2 cups cold water to coffee maker; brew. When brewing is complete, stir in eggnog. Pour into 4 cups. Serve immediately, topped with dollops of the whipped topping. Sprinkle lightly with additional nutmeg, if desired. Enjoy!
Pour peaches into a 9x9 pan. Cream butter and sugar together. Sift dry ingredients and add to butter mixture. Stir in milk. spread over peaches going to edge of pan. sprinkle with 2-4 Tablespoons sugar. Pour reserved liquid over top, just enough to make wet, if using syrup you may want to skip the sugar. Bake 350 for 30-45 min or until golden.
Saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally. Add cumin, coriander, chili powder and rice. Cook on medium, stirring occasionally until golden. Stir in carrot, water, bouillon powder and bay leaf. Cover; Simmer on medium low for 20 minutes. Stir in beans, tomato and corn. Cover; heat for 15 to 20 minutes until liquid is absorbed. Remove and discard bay leaf. Stir in cilantro and 1 tablespoon parsley. Garnish with remaining parsley.
Marinate pork chops for 1 hour. Grill and brush with oil until brown; set aside. Saute garlic and onion in a skillet. Pour water, salt and catsup. Add pork chops. Simmer for 30 minutes or until tender. Remove pork chops from skillet. Add and stir fry string beans in the same skillet. Add 3 tbsp water and cook until tender; set aside. Garnish each pork chops with 1 sliced pineapple. Place string beans on the side. Pour sauce over meat and string beans.
HEAT oil in skillet. Cook chicken 10 minute or until browned. ADD soup, water, mustard, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 minute or until chicken is done.
Preheat oven to 375 degrees Farenheit. Grease a large cookie sheet. Soften butter and combine with sugar (mixing well). Beat the eggs and then add to them to your butter/sugar mixture. Add the vanilla extract and continue mixing well. In a separate bowl sift together your dry ingredients (flour, chopped walnuts and salt). Finally add your dry ingredients and mix thoroughly until batter is smooth. Using a tablespoonful, drop batter unto your cookie sheet leaving a couple inches space in between each cookie as they will spread while baking. Bake for about 10-12 minutes until edges are slightly browned. Let cool for two minutes before removing. Remove with a spatula and carefully loosen edges on all sides so cookies will not fall apart. These are best served right out of the oven with a large glass of milk. Enjoy!
Mix together chicken, onions, garlic, tomatoes, green chilies, pinto beans, oregano and cumin. Cook at 325 degrees in a large roaster for 2-3 hours. Squeeze lime juice into mixture just before serving. Serve over rice and anything else you want to build your perfect Mexican Chicken Haystack.
Precook pasta in salted boiling water until al dente or in accordance with manufacturers instructions. Pre roast the pumpkin - drizzle over with olive oil and toss in salt and pepper and roast at 200C for 30 minutes and then let cool before proceeding to next step. In a large mixing bowl, combine all ingredients. Line a 12 hole muffin tray with 12 muffin wraps (large) and divide the pasta mixture between them and sprinkle some extra cheese on top if desired. Bake at 220C for 15 to 20 minutes or until cheese is melted and crisp on top. Can be eaten hot or cold.
In bowl mix first 5 ingredients; add water and egg and then stir till smooth,. This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.
Prepare the pie crust according to package directions, using a deep dish pie plate, this recipe makes a large pie. Beat the room temperature cream cheese till fluffy. Add in the sugar and continue to beat till well incorporated. Then add the sour cream, lemon juice and vanilla, beating after each addition. Next fold in the thawed cool whip, continue folding until all is well blended. Pour into the ready pie crust and chill for at least 1 hours It is better made ahead 4 to 6 hours or overnight to let it set up and the flavors blend.
Combine 1/4 cup of the whipping cream with the chocolate chips. Microwave for 1 minute or until mixture is smooth when stirred with a spoon. Cool. Beat the rest of the cream until stiff peaks form. (don't let it turn into butter) Fold the chocolate mixture in to the whipped cream. Chill and serve.
Mix the seasonings in a small bowl. Put the fish portions into 2 greased 11x14 pans. Sprinkle the lemon juice over each pan; then sprinkle with seasoning. Melt the margarine and drizzle it over fish. Bake in 350 oven 20 minutes or until fish flakes.
Combine all ingredients. Marinate in the refrigerator at least 30 minutes to allow flavors to develop. "Cooking Time" = Chill time.