HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs,raisins,vanilla,and let stand about one hour covered. Cream together butter and sugars. Add flour,salt,cinnamon,and soda to sugar mixture and mix well. Blend in egg-raisin mixture,and 7-Grain Cereal. Dough should be stiff. Drop by heaping teaspoons onto ungreased cookie sheet. Bake at 350 degrees for 10 minutes or until lightly brown.
Combine eggs, sour cream, milk, butter and vanilla in stand mixer or mixing bowl. Beat until creamy in stand mixer or with hand mixer. Add flour, sugar, baking powder, baking soda and salt. Beat until smooth and creamy, about 2 minutes. In greased 8x8-inch baking dish or other pastry dish of similar size, add about 2/3 of the batter. Spread fresh raspberries over the batter and then sprinkle with chopped almonds and drizzle agave or maple syrup over the raspberries. Pour the remaining 1/3 of the batter over the raspberries. Don't worry if the raspberries aren't all covered by the remaining batter. Bake at 350°F for 35-40 minutes, or until cake is golden brown and springy when touched. Remove and let cool for 10 minutes on a cooling rack, before slicing and serving. Make glaze in small bowl. Whisk powdered sugar, milk and vanilla with a fork. After adding the first 3/4 cup of powdered sugar, add more powdered sugar, 1 tablespoon at a time, until glaze reaches desired consistency. Drizzle glaze over cake or over each piece as it is served. Eat. One slice. Or maybe two. Share a link for a favorite raspberry recipe! Smoothie recipe, pastry, whatever! I want to put these little gems to good use!
Preheat the oven to 400 degrees. Slice the Idaho potatoes very thinly and the quarter the larger slices. Place the potatoes in a large baking dish, sprinkle with sunflower oil and sea salt, toss, then arrange in a single layer. Bake for 20-30 minutes, flipping with a spatula every 10 minutes. Drain the tofu and press all the water out. Cut into small cubes. Place in a dish and sprinkle with 3 parts Worcestershire sauce and 1 part soy sauce, enough to coat it thoroughly. Let it marinate for 15-30 minutes. Add sunflower oil to a skillet on medium heat. Once the oil is warm, add the tofu and saute until browned. Combine the potatoes and the tofu in a large bowl. Add a small amount of sunflower oil to the skillet that was used to cook the tofu. Saute the onion until translucent and soft. Add the parsley and garlic powder and stir for 1 minute. Mix with the potatoes and tofu and serve.
Mix eggs in a small bowl. Put the margarine into a 9 X 13 inch pan and put into oven. When it is melted take out pan, swirl the margarine around in the pan making sure the pan is well greased. Pour the melted margarine into a large bowl and set aside. Place a colander in the sink. Put the farfel in the colander and run warm water over the farfel. When the farfel starts to soften, turn the water off. Shake the excess water out. Dump the farfel into the large bowl with the melted margarine. Mix gently, using a rubber spatula. Pour the sugar and the drained pineapple into the mixing bowl and mix gently. Pour the beaten eggs in and mix gently. Add the cinnamon and mix. Pour into prepared pan. Sprinkle the top with additional cinnamon. Bake at 350 degrees for 1 hour or until slightly golden browned.
Grease 9x9x2-inch pan. Melt margarine and marshmallows until smooth, either over medium heat in a saucepan or in the microwave. Stir in Lucky Charms until well coated. Press into pan with buttered hands. Cut into squares when cool.
The crust: Stir together the dry crust ingredients. Using a pastry cutter or two knives cut in the shortening until the mixture looks like crumbs. Gently mix in the egg and milk--only mix gently until the mixture is just combined. Turn out on a well floured board and knead the dough only 15 times. Press evenly onto a greased 12" pizza pan. Handle as little as possible. In a skillet melt the butter over medium heat and cook the beef, mushrooms, garlic, oregano pepper, salt. and pepper. Break up the meat cook about 5 minutes or until the meat is browned and the mushrooms are cooked. Drain the meat well and put it on the biscuit crust. Top with the salsa and cover with the cheese. Bake in 450°F oven for approx 25 minutes or until the crust is golden and the cheese is all bubbly.
1. Mix all together and freeze. 2. To serve, fill a glass half full and top with lemon-lime soda. 3. Cheers! 4. I'm guessing on the number of servings -- maybe you have really big glasses!
Thoroughly mix taco seasoning with sour cream. Let sit for at least an hour to dissolve the powder or it will be gritty. In a 13 x 9 casserole dish, or similarly sized party dish, spread the following layers, taking care not to mix them. Refried beans. Guacamole. Sour cream mixture. Cheese. Tomatoes. Black olives. Green onions. (If you're using lettuce, put it between the sour cream and cheese.). Serve with tortilla chips.
Cook pasta according to package directions. Rinse with cold water. Drain. Meanwhile, melt butter in 4-quart saucepan until sizzling; add bell peppers, onion and Italian seasoning. Cook over medium-high heat, stirring occasionally, until peppers are just tender (6 to 8 minutes). Remove from heat. Combine cooked pasta, pepper mixture and all remaining ingredients except Belgian endive and additional parsley; toss gently. Cover; refrigerate at least 2 hours to blend flavors. Garnish with Belgian endive and additional parsley, if desired.
In a standard Mixing bowl, Cream the butter and sugar. Add the rosewater and blend thoroughly. Sift together the 2 cups of flour, nutmeg, and salt and stir into the butter until the dough holds together. With your hands, gently knead in enough of the additional flour to make a smooth ball. of soft dough. Roll out on a floured board to the thickness of 1/2 inch. Cut large round cookies with a glass or cookie cutter. Place the cookies on a greased sheet or one lined with parchment paper and bake in a 300° F oven for approximately 15 minutes, or just until done; they must be white, not brown. Remove the cakes to a rack to cool.
You will also need: 2 1/2 x 1/2-inch fortune strips. Preheat oven to 350°F. Grease a cookie sheet thoroughly. Whip the egg whites on low speed until light and foamy. Blend in the sugar and continue to beat until soft peaks form. Pour in the melted butter, flour, salt, and extracts; mix until well combined. Drop a tablespoon of the batter onto the prepared cookie sheet. Using the back of a spoon, spread the batter evenly into very thin 3-inch rounds. Alternatively, use the lid of a jar with a 3-inch circle punched out as a template, pour the batter in the ring, and remove. Because you must work quickly to shape these cookies, bake just 3 at a time. Bake for about 5-8 minutes or until the edges are a light golden color. Remove the cookies with a spatula and place on a work surface. Lay a fortune in the lower middle of the cookie, and fold in half to make a semi-circle. Bend the edges up toward each other to make a crescent. Drag the crease across the rim of a small measuring cup, with the ends facing down. Cool in mini muffin tins to hold shape until crisp. Repeat with remaining batter.
Mix dry ingredients. Mix wet ingredients, minus carrot. Add wet to dry mix and stir until smooth. Add carrots and raisins or nuts. Pour into a 9" square or round greased tin. Bake for 35 minutes or until cake tester comes out clean. Make with a cream cheese icing (cream cheese, maple syrup and vanilla extract.). Enjoy!
Preheat the oven to 300°F Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown; let cool. Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown. Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side. *The roasted tomatoes can be refrigerated for up to 2 days; bring to room temperature before serving.
Preheat oven to 350°F; position rack in center of oven. Butter and flour a 9-in.-wide cake pan (at least 2 inches deep) with removable rim; set aside. Make cake: select a large stainless steel bowl (at least 10-cup capacity) that can nest comfortably in a large pot. Fill pot halfway with water and bring to a boil over high heat, then reduce heat to a gentle simmer. In bowl, combine eggs and sugar. Set bowl over water; with a handheld mixer, beat eggs and sugar at high speed until pale and thick enough to fall from a spoon in a wide ribbon, about 10 minutes. Remove bowl from heat. Shake flour through a sieve over egg mixture and fold in gently. Add melted butter and fold in gently until no streaks remain. Scrape batter into prepared pan. Bake on center rack until cake is evenly browned, just begins to pull from pan sides, and springs back when lightly touched in the center, about 40 minutes. Set pan on a cooling rack and let cool at least 10 minutes. Run a thin knife between pan and rim. Remove rim and let cake cool completely. Make tres leches sauce: In a large pot (at least 6-qt. capacity) over high heat, combine goat milk, sugar, corn syrup, and cinnamon stick. Bring mixture to a boil. Stir in baking soda mixture (sauce will foam up) and reduce heat to medium. Simmer, stirring occasionally, until sauce turns a caramel color and reduces to 3/4 cup, 10 to 12 minutes. Remove sauce from heat; discard cinnamon stick, and stir in condensed milk and whipping cream. Use warm (see Notes). With a long, serrated knife, cut cake in half horizontally. Leave bottom half on cake pan bottom. Lift off cake top and set, cut side down, on a flat plate. Put cake bottom (with pan base) on a wire rack set over a rimmed baking sheet. Poke cake bottom all over with a toothpick, being careful not to poke all the way through. Slowly spoon enough warm tres leches sauce (about 1 cup) over cake bottom to saturate well but not cause it to ooze. Let stand until cool, about 10 minutes. Make filling: Reserve several raspberries to go on top of the cake, then put remaining fruit in a bowl and mix gently with granulated sugar. Set aside. In a chilled bowl, use a mixer to whip cream until it holds soft peaks and is thick enough to spread. Add vanilla and powdered sugar; mix well. Scoop about 1 1/2- 1 3/4 cups whipped cream onto cake bottom and spread level to edge. Dot with sugared raspberries, pushing them down into cream. Carefully set cake top, cut side down, onto cake bottom and neatly align. Poke top all over with a toothpick as before, then slowly spoon about 1 cup tres leches sauce evenly over cake top to saturate well. Smoothly frost top and sides of cake with remaining whipped cream; transfer to a clean serving plate. Cover cake without touching (invert a large bowl over it) and chill at least 2 hours. Cover and chill raspberries if held longer than 2 hours. Cover and chill remaining tres leches sauce. Uncover cake and decorate with reserved raspberries. Serve with remaining tres leches sauce.
Grind together all the ingredients listed under"masala" in a mixer/grinder/blender, using a little water, and make a paste. Keep aside. Heat oil in a pan. Fry the onion in it till golden brown. Add tomatoes and turmeric powder. Continue to stir-fry for 3 minutes on medium flame. Add the ground masala paste and curry leaves. Fry on medium flame for another 3-5 minutes until the oil starts leaving the sides of the pan. Add green chillies, tamarind juice, salt and a cup of water. Bring to a boil. Add fish pieces. Cook for 5 minutes on low flame. Serve hot with rotis or rice.
Combine the 2 milks and the 2 1/2 tablespoons lemon juice and let sit for about 10 minutes. Sift together the flour, bran, baking powder, baking soda, cinnamon, orange zest, and sugar into a large bowl. In a separate bowl, whisk together the eggs, milk and lemon juice, and additional 1 tablespoon lemon juice. Pour the wet ingredients into the dry ingredients and whisk together until there are no more lumps. Spray a preheated (to proper pancake temperature) griddle with Pam. Cook pancakes on griddle.
Add all the ingredients (except cornmeal) to the bread machine according to the manufactures directions. Select dough cycle, when the cycle is complete, remove dough from machine, punch down. Roll dough into circle and place on pan or baking stone. Bake in 425 degree oven 10 to 12 minutes or until lightly browned. Remove from oven. Add desired toppings and bake 10 to 15 minutes more or until edge of crust is golden brown and topping is bubbly.
Place the ham in a large pot or Dutch oven and cover with cold water; bring to a boil over medium high heat. Remove ham and drain water (you are trying to remover salt). Return ham to pot along with onions, carrots, celery, bay leaf and peppercorns; cover with cold water and bring to a boil over medium high heat. Skim surface with a slotted spoon, cover, reduce heat, and cook 1 hour and 20 minutes. Meanwhile, make the parsley sauce by whisking the butter, flour, and milk in a saucepan, over medium heat, until thickened and smooth, about 1 to 2 minutes; season with salt and pepper and add parsley. Once the meat is done, remove the rind (skin) and excess fat; slice. Serve the sliced meat with the parsley sauce.
Mix blackening spices together in a shallow dish. Heat a heavy frying pan over medium-high heat. Pat chicken dry (if needed use a mallet and plastic wrap to lightly tenderize achieving an even thickness) and use blackening spice mix to cover both sides of chicken pieces, until evenly coated. Place in hot, ungreased pan. Cook on each side until spices are blackened and fragrant and chicken is cooked through, about 5-6 minutes total. Set chicken aside on a plate and cover to rest. While chicken is cooking, bring a large stock pot of salted water to a boil over high heat (optional: add a splash of vegetable oil to reduce clumping and foaming). Cook pasta until Al dente, for Artesian about 8 minutes, commercial about 12 minutes. While pasta is boiling, wipe out frying pan used for chicken. Turn heat to medium and add olive oil and garlic to the pan. Cook garlic until fragrant, but not brown, 1-2 minutes. Add half-and-half and turn heat down to medium-low. Simmer and reduce, about 8-10 minutes. Drain pasta and slice chicken on a bias. To the sauce, add sun-dried tomatoes, and chicken, 1/2c parmesan cheese. Stir until cheese is melted. Add hot noodles to sauce; combine. Plate and top with green onions and more parmesan cheese. *** Substitutions and Modifications ***. OPTIONS: in my usual Dolce Piquant style! -Sweet ripe roasted red bell peppers. -Balsamic Vinegar brushed over the rested chicken before slicing -Crushed red pepper flakes. Also pairs well with -Hearty robust herb marinara sauces, classic spinach pesto sauces, angel hair, spaghetti or penne pasta. SUBTITUTES: HALF-AND HALF: substitute every 1 cup Half/Half with 4-1/2 teaspoons soft melted butter plus 1 cup whole milk, blend well. ONION: 1 small fresh onion = 1/3 cup freshly minced onion (fresh will not sear like a powder spice; flakes) 1/3 cup freshly minced onion = 1 tablespoon dried onion flakes, 1 tablespoon dried onion flakes = 1 teaspoon onion powder. OLIVE OIL: if trading for EVOO, use care cooking, it's lower smoking point will not survive high heat. TABLE SALT: use a conservatively lesser amount (Kosher flakes/granules tend to be larger; so by volume, 1 teaspoon Kosher contains less crystals and minerals than table salt. Kosher salt provides a desired salty flavor without as much sodium as table salt). http://www.switcheroo.com/Salt.html#kosher, http://www.livestrong.com/article/531609-does-kosher-salt-have-less-sodium/.
In a large skillet cook chicken, onion, and garlic in 1 tablespoon hot oil for 3-4 minutes; or till chicken is tender and no pink remains. Drain off fat. Add potatoes, tomatoes, 1/4 cup water, paprika, salt, caraway seed, marjoram, pepper and thyme. Bring to a boil; reduce heat. Cover and simmer for 10-12 minutes, or till potaotes are tender. Stir together the flour and 2 tablespoons water; stir into chicken mixture. Cook and stir till thickened and bubbly. Cook and stir for one minute more. Serve over hot noodles or spaetzle. If desired serve with sour cream.
Put noodles in a bowl with water to cover, and set aside. Trim mushrooms, and wipe off grit with a damp cloth. Snap off stems, and chop finely. Slice caps thinly, and set aside. Heat oil in a soup pot. Add scallion whites, mushrooms and carrot, and cook over medium-high heat, stirring frequently, until mushrooms begin to soften, for about 2 minutes. Add 5 cups water, and bring to a boil. Add edamame, and cook for 4 minutes. Drain noodles, and add to pot with spinach and ginger. Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. Stir in scallion greens. Blend 4 tablespoons miso into 1 cup warm water, using a fork to mix. Reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if desired. Add sesame oil and tamari to taste. Serve hot.
Boil potatoes until tender. Coarsely chop potatoes and set aside (one can of whole new potatoes can be substituted to save time). Cook sausage, if not already, and slice into small peices. Stir milk into creamed corn in large saucepan. Add sausage, potatoes and whole kernel corn. Heat through, stirring occassionally. Stir in both kinds of cheese until melted. Garnish with green onion slivers, if desired.
Preheat oven to 350°F. Place chips on a foil-lined baking sheet. Top with salsa, beans, scallions and cheese. Heat until cheese is melted. Top with guacamole. Enjoy with vegetable sticks dipped in dressing.
Bring water to boil in a saucepan. Add bouillon, sugar, Liquid Smoke (opt), and 1 tsp oil. Add TVP(R), and simmer for 15 minutes, stirring frequently. Turn off heat, and let stand 5 minutes. Drain any excess liquid. Heat 2 tsps oil in a frying pan. Add TVP(R), and saute` until lightly browned. Cool completely in fridge. Pack into ziplock freezer bags, and freeze. Be sure to freeze them flat. As soon as they are frozen, break the flat blocks into smaller pieces. Keep them in the freezer, and take out as much or as little as needed. Use crumbles in recipes in place of cooked, browned hamburger meat.
Reserve 3/4 cup of chicken broth and pour the rest into large saucepan. Stir in salt, ginger and chives (and any optional veggies); bring to a boil. Combine reserved broth and cornstarch until smooth; add to boiling broth mixture. In a separate bowl whisk together eggs. Once broth is at a rolling boil, drizzle egg a little at a time into the broth. Egg should cook immediately.
Squeeze 1 tablespoon lemon juice into a medium bowl. Add the honey and cinnamon and whisk until blended. Pick over the blueberries, rinse, and drain well. Add the blueberries and cantaloupe to the lemon honey and toss gently to coat.
cut squash in half and lightly coat with olive oil and bake at 450 F for about 40 min while preparing other ingredients. Dice tomatoes, zucchini, yellow bell pepper and tofu. Fry tofu cubes lightly in some olive oil with dried thyme, basil, salt and pepper for about 5 minutes. Add shallot, garlic, zucchini and bell pepper and sautee for a few more (about 5) minutes. Add tomatoes, cook 1-2 minutes more. Remove acorn squash from oven and scoop out thoroughly softened lightly golden flesh and mix into remaining stewed ingredients. Taste and adjust seasonings if necessary. Remove from heat. Add chopped parsley and green onions. Top with 2 tbsp of olive oil and juice of 1 lime. Serve with rice or bread.
Trim and cook liver in separate kettle, keep broth. Remove veins. Trim fat and veins from heart, cook, keep broth. Trim fat from roast and cook, keep broth. When all meats are cooked, put through food grinder using coarse cutter. Put all ground meat and broth in 8 quart kettle. Add salt and pepper. Bring to boiling, adding buckwheat flour a little at a time to mix well. Mixture will become very thick. Spoon and press into 4 to 5 loaf pans. Refrigerate or freeze. To serve, slice and brown on both sides, with a slice of cheese if desired, or with syrup.
Mix all ingredients, cook in crock pot on low for 6-8 hours. This is great served with mashed potatoes.
Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced. Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl and add the sliced onions. Combine sugar and vinegar together. Add to cucumber and onion slices and mix well. Decant into a plastic container, and refrigerate overnight or for a few hours before serving. Garnish with mint or parsley. Keeps in the fridge for a week.
Prepare the quid. Wash and scrub the clams and boil for 5 minutes while continuously shaking the pan. You will need to discard any the unopened shells. Remove the clams from their shells and roughly chop the meat. Was and finely chop the parsley. Press or grate garlic. Mix together the parsley, garlic, clam meat, parmesan, egg, and bread crumbs with lost of pepper and a good pinch of salt. Stuff the squid and secure the opening with a toothpick or kitchen twine. Heat the oil in a large pan, and fry the squid on all sides being gentle and stirring carefully. Season with salt and pepper and add the wine. Cover and simmer for about 30 minutes or until squid is done.
Mix the pork, garlic and parsley together, you can add more garlic and or parsley and ground pepper to your taste. I buy the wrappers that are about 4in x 4in. Take about a tablespoon and a half lay it on the egg roll and roll according to package direction. When you get to the end of wrapping wet the tip of your finger and wet the corner of the wrapper and close. This should keep the roll closed. Let your oil heat and place the roll in the oil until golden brown or you feel that the pork is cook all the way.
Heat oven to 350°F. Grease 12-cup muffin pan or line with baking cups. In large bowl, beat butter and 3/4 cup sugar at medium speed 5 to 6 minutes or until light and fluffy. Beat in egg, 1 tablespoon orange peel and 1 teaspoon Grand Marnier. In medium bowl, stir together flour, baking powder, baking soda and salt. At low speed, beat sour cream into butter mixture alternately with flour mixture. Spoon batter into muffin pan, filling two-thirds full. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool completely. Meanwhile, in small saucepan, heat 1/3 cup sugar and orange juice over medium heat until sugar dissolves. Remove from heat; stir in 2 tablespoons Grand Marnier. Poke holes with toothpick in top of each cupcake. Using pastry brush, brush tops liberally with Grand Marnier glaze. Place chocolate in small heavy resealable plastic bag; add shortening and seal. Place in pan of simmering water; turn off heat. Allow bag to sit several minutes; remove from water. Smooth melted chocolate by working bag with hands. Cool 5 minutes. Cut off tiny corner of bag; drizzle chocolate over cupcakes.
Caramel:. Put brown sugar and water in a saucepan. Caramelize on high heat. It will be ready when you see big bubbles popping and the texture is thick. Line cake tin with caramel. Be sure to line the sides of the pan. A tip for getting the caramel to stick to the sides is to line it and then throw it in the freezer for a few minutes. Custard:. Blend all ingredients in a big bowl with a hand mixer or spoon as not to create bubbles. Pour mixture into caramel lined cake pan. Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 350 degrees and bake flan for about 1 hour or until firm. Take the foil off in the last 5 minutes of baking. Place serving deep dish over top of the cake pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.