HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the butter and sugar. Then add the eggs and vanilla, and mix until thoroughly combined. Gradually add in the dry ingredients, putting in the flour a bit at a time, until the dough is all mixed. Divide dough in half, wrap in plastic, and chill for at least an hour. Preheat oven to 325 degrees. Roll out dough to 1/4" thick, and cut into rounds. Using a straw or the tip of an icing bag, punch holes where the buttonholes would be. Bake for around 10 minutes, or until the edges are just turning golden. Remove the cookies from the baking sheet, and allow to cool completely, else the icing will run off. Mix the icing by beating into the powdered sugar the egg white, and just enough water to make a runny, pourable consistency - you may need to experiment a bit with this to get a great, workable batch. Tint to desired colors with food coloring. To ice the cookies, place one or two cookies at a time on a long, flat knife. Hold the cookies over the bowl of icing, and spoon icing over, making sure to get the sides covered. Allow the excess icing to drip off, then transfer the cookies to a rack over paper to catch the drips. Repeat until all the cookies are covered. Let cookies dry for several hours (if you can wait!).
In a crock-pot add all together except, bell pepper and shrimp. Cook on high for 4 hours. Add shrimp and bell pepper and cook an additional 30 minutes. Serve over rice or combine with enough rice to the desired consistency. Instead of rice, prepare pasta and serve over it for Pastalaya.
Lightly butter a shallow baking pan (15"x10") with 1" sides. Stir together the popcorn, nuts and melted butter and sprinkle lightly with the salt. Spread this mixture in the buttered pan. Combine the sugar, butter and corn syrup bringing to a boil, stirring constantly, over a medium-high heat for 5-10 minutes until it turns a light caramel color. Remove from heat and stir in vanilla. Pour over the popcorn and nuts and toss to coat. Spread the mixture out to cool and harden. Break apart after hardened and store in loosely covered container. Eat at home for a snack and/or give some to a friend as a holiday treat.
Lay out the wrap and all the ingredients. Spread the peanut butter as the first layer on the wrap, the thickness depending on your preference. Leave about a centimeter or two around the outside edges not covered. Next spread the jelly on top, leaving spaces to place the strawberries. Clean and slice the strawberries and place them in the gaps of jelly. Sprinkle the granola over the PB&J layers on the wrap. Peel the banana and place it whole near one edge of the wrap. Roll the wrap up tightly around the banana and enjoy!
Preheat oven to 350 degrees. Beat all ingredients together for four minutes or until smooth. Pour batter into a greased bundt pan. Bake for 45-50 minutes. Remove from pan when cool. Serve plain or with powdered sugar dusted over top.
Mix potatoes and onion in crock pot; mix remaining ingredients except bacon; pour into crock pot. Cover and cook on low setting 8 to 10 hrs or until potatoes are tender. Stir in bacon. Serve.
Heat oil in a saucepan over medium heat. Add onion and cook until soft. Add remaining ingredients except chicken. Reduce heat and simmer for 30 minutes stirring frequently. Cool sauce. While sauce cools. Divide chicken evenly between 3 one gallon freezer bags. Divide sauce evenly over chicken. Seal and freeze. To cook thaw one entree in refrigerator. Prepare grill and cook chicken turning every 5 minutes until cooked through. Baste chicken with sauce frequently. Do not baste during the last 5 minutes of grilling.
Melt white chocolate and add almond oil. Toast nuts and spread on cookie sheet. Spread chocolate over nuts and chill.
Preheat the oven at 180c / 356f. To begin with,in a mixing bowl add the butter and ghee. Mix well. Make sure that the butter and ghee are at room temperature. Now to this add the maida,almond powder,sugar,salt,dessicated coconut. Mix well. This mixture will be of crumbly texture initially. Now slowly add the milk and start making a soft dough. Do not knead the dough like chapati dough. Mix it with soft hands. Now on a baking tray,place the parchment paper/butter paper. Make small round dough balls. Place the balls on the baking tray with some space in between them for the cookies to grow. Bake the cookies at 160c / 320f for 15 minutes or till they are slightly brownish on the top. Let them cool completely. Store them in an airtight container. Enjoy with tea!
In a large mixing bowl, combine sugar, tapioca and cornstarch. Add berries and toss gently until coated. Let stand for 15-30 minutes or until the fruit is partially thawed but still icy. Transfer berry mixture to pastry-lined pie plate. Dot filling with butter. Place remaining pastry on filling. Trim pastry and crimp as desired. To prevent the crust from overbrowning, cover edge of pie with foil. Bake at 375° for 50 minutes. Remove foil and bake for 20-25 more minutes or until pastry is golden and filling is bubbly. Remove from oven and cook on a wire rack. There will be lots of juice in this pie.
After frying bacon,break up and put in beans. Bake at 350 degrees for 1 hour.
*NOTE: See Recipe #11040 for roasting directions. Omit all of the ingredients in the recipe except for the olive oil. VINAIGRETTE: Prepare vinaigrette in non-reactive bowl and blend until smooth, using an immersion blender. Best prepared 1 hour in advance. Once asparagus is roasted, set aside to cool then cut into 1 1/2" pieces. SALAD: In a large salad bowl, combine the mixed greens, cooled asparagus, berries and onions with about 2 tablespoons of the vinaigrette. Toss gently to coat. Sprinkle top of salad with almonds. Serve remaining salad dressing on the side.
Spread half the softened ice cream over the brownies making sure to spread to the edge o the pan. Sprinkle the chopped Snickers bars over the ice cream. Spread the rest of the ice cream on top. Freeze for 4 hours or more. Assemble: Remove the springform from the pan. Warm the hot fudge sauce. Cut out a piece of the pie and place on a plate. Drizzle with one tablespoon of caramel sauce and one tablespoon of hot fudge sauce. Top with a tablespoon or peanuts and a bit of whipped cream. Assemble the rest of the servings. Serve immediately.
Boil pineapple & sugar together for 15 minute & set aside. Pour flour into a mixing bowl; mix in salt, baking powder & 1 Celsius sugar. Make a hole in the middle: add egg, margarine, cream & mix well. Gather dough together with fingers and press into a ball. Turn on lightly floured board & knead. Divide dough in half, roll out portion & line a well-greased pie pan (standard size). Fill with pineapple filling. Roll out remainder of dough & cut into 1/2 inch strips. Moisten edge of bottom dough. Lay half of pastry strips across to form a criss-cross pattern. Bake at 350 degrees F. for 1 1/2 hours or until golden brown.
Soak bamboo skewars for atleast 30 minutes or overnight. Heat oil in small saucepan. Combine shallots, garlic, ginger, lemon grass and jalepeno and saute for 5 minutes on medium low heat. Put remaining marinade ingredients in a seperate bowl and add cooked mixture. Let cool. Cut chicken breast into 16 slices (appoximately 1 oz each). Pour over chicken and refrigerate atleast 1 hour. Meanwhile mix yogurt sauce ingredients, cover and refrigerate. Preheat grill. Skewer each piece of chicken with one skewer. Place chicken on grill and cook 2 minutes on each side. Serve with yogurt sauce.
The brava sauce:. In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and saute until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the chili sauce and sour cream. Season with salt and pepper to taste. Set aside. The potatoes:. Sprinkle the potatoes lightly with salt and black pepper, and some ground red pepper if you want an extra kick. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside. Getting it all together:. Serve inmediately with sauce on the side.
Combine all ingredients except cilantro and cornbread. If mixture appears too loose, mix 1 tbls of cornstarch or arrowroot with saved kidney bean water until smooth. Stir into mixture. Spray a 2 1/2 to 3 quart baking dish. Pour mixture in and smooth out. Make cornbread as directed on package. (Use the egg whites in place of whole egg). Add cilantro into cornbread mix. Top casserole with mixture,sealing to edges. Bake at 350 degrees for 40 to 50 minutes or until top is golden brown.
PREHEAT oven to 400°F. STIR soup, milk, peas, tuna and noodles in 1 1/2-qt. casserole. BAKE for 20 minute or until hot. Stir. SPRINKLE cheese over tuna mixture. BAKE for 2 minute more or until cheese is melted. TIP: Substitute your family's favorite frozen vegetable for the peas.
FOR SQUASH: 1. Preheat the oven to 375 and set two oven racks evenly apart. Cut each squash in -half lengthwise and scoop out and discard the seeds and stringy pulp. Place 1 1/2 teaspoons of butter inside each squash half and season with salt and pepper. Place the squash halves cut-side down in a baking dish large enough to hold all four (divide them among two baking dishes if they do not fit in one). Add enough water to go 1/2 inch up each squash half. Bake the squash until the skins start to brown and the flesh is tender, about 45 minutes. Remove from the oven (leaving the oven on), flip over so the flesh is exposed, and set aside to cool. When the squash halves are cool enough to handle, scoop out the flesh and discard the skins, reserving the flesh and baking liquid. 2. Toss the pumpkin seeds with the vegetable oil, 1/4 teaspoon salt, and the thyme, then spread them out on a baking sheet. Bake until just lightly browned, 8 to 10 minutes. Remove and let cool. 3. Set a large soup pot over medium-low heat and add the olive oil. Add the onion and garlic and sweat by cooking them until the onions are translucent, about 5 minutes. Add the apple and fennel, season with salt and pepper, and sweat until the fennel is translucent, about 15 minutes more. 4. Add the wine and simmer to reduce almost all of the liquid. Add the broth, cider, reserved squash liquid, and the squash flesh. Bring them to a boil, then reduce the heat and simmer until the squash is very tender, about 1 1/2 hours. 5. Meanwhile, slowly melt the remaining 1/4 cup butter in a heavy-bottomed pot over medium heat. Continue heating until the milk solids begin to fall to the bottom of the pot and start to brown. Take care not to let the solids blacken, removing the butter from the heat when it is dark after 10 to 15 minutes. Strain the brown butter through a fine-mesh sleeve and discard the solids. 6. Working with a blender, puree the soup until smooth. Add the brown butter slowly, stopping to loosen the ingredients with a wooden spoon if necessary. Add additional broth to thin the soup if it's too thick. Adjust the seasoning with salt and pepper. 7. Ladle the soup into bowls, drizzle with sherry gastrique (recipe below), and sprinkle with the toasted pumpkin seeds. FOR SHERRY GASTRIQUE: 1. Combine the vinegar, sugar, thyme, and peppercorns in a small heavy-bottomed nonreactive pot. Bring to a boil, then reduce the heat to medium-low. Summer the liquid to reduce until syrupy, 8 to 10 minutes. 2. Cool the liquid and strain out the thyme and peppercorns. You can store in a tightly sealed container (no need to refrigerate) for up to 1 month.
Place cut up chicken in a shallow pan. Mix all ingredients except cheese and paprika. Pour over chicken. Sprinkle with cheese and paprika. Bake at 325 for 1 1/2 hours.
Crush the digestives in a bag until they are just crumbs. Put the whole can of condensed milk into a non-stick pan (if you don't have one grease a pan with butter) and then add the butter until it melts. Add the crushed digestives, cocoa and coconut mix and leave to set. Once the mixture is set take a tablespoon of the mixture and roll it into a ball in the palm of your hand. If you choose to use the sprinkles/icing sugar roll the balls into that to cover. Keep refrigerated.
Cook first 3 ingredients to melt. Add milk and cook 3 minutes. Cool down and mix in powdered sugar. Beat smooth and spread on cake.
Get smoker up to 225 degrees. Wash frozen crab legs. Add apple (or whatever kind you like) wood chips. put them in the smoker while frozen. smoke for 30 minute.
Put chicken pieces in a large bowl; add salt, black and red pepper, onion powder, and allspice. Toss chicken pieces in bowl until spices are distributed equally. Put flour in a medium-size bowl and roll each chicken piece until coated evenly. On medium heat in a large non-stick frying pan, bring canola oil up to temperature. Add chicken pieces one at a time, skin side down. Lightly sprinkle each side with onion powder and black pepper. Reduce heat to low to medium-low and cover with lid. Turn chicken pieces every 10 minutes for 30- 40 minutes. Chicken is done when both sides are golden brown and slightly crispy. Use a collander on a high rim plate to serve chicken on, allowing excess oil to drip free of the chicken as it cools to preserve crispiness.
Preheat oven to 350°. Stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes, or until lightly browned. Transfer to an ungreased 1 1/2-quart casserole. Saute onions in remaining butter until pale golden; add mushrooms and saute 3-5 minutes longer; add to casserole. Mix into casserole all other ingredients. Cover and bake for about 1 hour and 15 minutes until barley is tender, stirring every now and then. Fluff with a fork before serving.
Dilute the tamarind pulp in a bowl with 4 tbsps. of water, making sure that there are no lumps and keep aside. Wash the lentils. Bring the lentils to a boil in 2 cups of water. Allow to simmer until nearly done. Add turmeric powder, tamarind water, green chillies, jaggery, peanuts and salt. Simmer until dal is cooked. Heat oil in a small pan. Add mustard seeds. Allow to crackle. Add cumin seeds, hing, fenugreek seeds and curry leaves. Remove from flame after a minute. Pour the oil and spices into the lentils. Serve hot garnished with corriander leaves. This is best served with hot steamed white Basmati rice. It makes a great afternoon lunch that is easily digestible, hearty in character and tasty too!
In small bowl, whisk the Dijon mustard and honey together. Dice up raw chicken breast into approximately 1 inch cubes. In frying pan, melt 2 tablespoons margarine on high heat and add chicken breasts. Cook the chicken until cubes are mostly white and cooked through. Put aside for later use. Chop up mushrooms into small pieces. Then place 2 more tbsps of margarine in frying pan and add the mushrooms. Cook mushrooms for about 6 minutes on medium heat. Meanwhile, place the frozen spinach in a microwaveable bowl along with water. Cover the bowl and then microwave on high for 6 minutes. Remove spinach from the bowl and drain. Then dry the spinach using paper towels to soak up moisture. Afterwards, place the spinach in the frying pan with the mushrooms. Add garlic, 5 tablespoons of the honey mustard mixture and the chicken into the frying pan. Cook ingredients while occasionally stirring for another 3-4 minutes. Put aside until ready. Grease baking sheet and then spread 4 crescent triangle-cutouts out on baking sheet after breaking them up into triangles. You need two crescent triangles for each pocket. Take the laughing cow cheese and spread it on the other four of the crescent triangles. Take the remaining honey mustard mixture and spread evenly on each of the remaining crescent triangles. Divide the filling from the pan amongst the four crescent triangles that you covered with the honey mustard mixture. Sprinkle 1/4 cup of mozzarella cheese on top of the chicken filling. Cover the chicken filling with the crescent triangle that has the laughing cow cheese on it. Pinch the top and the bottom together to close the crescent dough. Add a small hole in the top of the dough for a vent. Bake for 13-14 minutes or until golden brown.
Put chops in a baking pan. Sprinkle with sliced onions and place apple slices on top. Pour orange juice over all and then season. Bake at 350 degrees F. for 45 minutes to an hour, depending on thickness of chops. Baste during cooking and about 15 minutes before done, turn chops. *If you prefer, you may brush with bottled sweet and sour sauce now too.
Heat oven to 375. In medium bowl, mix sour cream, cream cheese and asparagus. Add cheese, onions, horseradish, mustard and crabmeat; mix well. Spread evenly in ungreased 1-quart baking dish. Sprinkle with almonds. Bake 20 to 25 minutes or until thoroughly heated. Serve warm with crackers.
Soak chickpeas in full pot of cold water along with rosemary, sage, and salt. Soak overnight, then drain the next morning. Remove herbs. Refill slow cooker with water to 1 inch above chickpeas. Cover and cook on low 5 hours. Combine 7 tablespoons of olive oil and rosemary in a small saucepan over medium heat and bring just to a simmer to infuse the olive oil. Remove from heat, discard the rosemary and set aside. Saute garlic, carrot, onion and celery in olive oil in skillet. Season with salt and pepper, and cook until the vegetables are tender, about 4-5 minutes. Set aside. Puree half of the chickpeas, along with several cups of broth from the cooker, in blender. Return puree to slow cooker. Add sauteed vegetables to cooker. Cover. Cook on high 60 minutes. Serve the soup in warmed bowls with a drizzle of some of the remaining rosemary oil and sprinkle of parsley, black pepper and some grated pecorino if you wish.
Melt butter in medium saucepan. Add the soups& rice and mushrooms and mix well. Bring to a boil and then cut fire down to low. Cover and simmer on low for 25 minutes.
In a large pot, add the meatballs, green beans, carrots, beef broth, Worcestershire sauce, allspice, and cinnamon; stir to combine. Bring mixture to a boil; lower heat, cover, and simmer for 10 minutes. Add in the undrained tomatoes; stir to combine. Return mixture to boiling; lower heat and simmer, covered for 5-10 minutes or until the vegetables are crisp-tender. Season with salt and pepper to taste, if desired. To freeze: Place in a rigid container. To reheat: Thaw and heat through.
For the pudding, heat coconut milk and whole milk in a saucepan over medium until it steams. Whisk together 1 c cream of coconut, cornstarch, egg yolks, and salt until smooth. While whisking, gradually pour in half of the hot milk mixture. Pour egg-milk mixture back into pan and cook over medium heat until thick. Boil pudding 1 minute more, whisking constantly, to eliminate any starchy taste. Off heat, stir in butter and vanilla until butter melts. Transfer pudding to a bowl and cover with plastic wrap, pressing it on the surface. Chill pudding until cool. To assemble, layer banana slices on bottom of a 5 qt trifle dish (or glass bowl), Top banana with a third of the pudding and a layer of wafers. Repeat layering two times, top with final layer of bananas, cover and chill until cold. For the whipped cream, beat heavy cream and 1/2 c cream of coconut with a mixer on medium speed until soft peaks form. Top dessert with whipped cream and garnish with toasted coconut.
Slice onion into half-rounds, as well as peppers. Slice eggplant into stripes and season with some salt (leave eggplant about 15 minutes, and than squeeze them with your hands to extract bitter liquid). Cut tomatoes into slices. Cut French beans into 3-4 cm long pieces and blanche in hot water for few minutes. Cut zucchini into slices. Remove green peas from shucks. Finely mince garlic. Put olive oil in a pot and add following this order (each ingredient saute first for couple of minutes, one after another in the same pot not removing previous vegetable): onion, peppers, eggplant, garlic, tomato, French beans, green peas, and zucchini. Season it with salt, paprika, pepper, thyme and oregano (cumin). When all ingredients are soft, and liquid evaporates (about 15 minutes) add rice, stir a bit and add water according to manufacturer manual (you may add some more salt). Cook until rice is done. It must not bee too liquid, it must be sticky and dry; rice must almost fry.
This dressing is easily made in a blender. Blend together the honey, mustard, and vinegar. Start with 1/4 cup of vinegar. Some brands have a harsher taste than others. With the blender running on the 2nd or 3rd setting, slowly add the oil until it is completely absorbed and emulsified. A stick blender works well, too. Add more vinegar, according to your taste. Adjust seasoning to taste. Blend the dressing one last time before pouring into a container. Store leftovers in the refrigerator. Shake well before using.
In a blender or food processor add the chiles, cilantro, lime zest, lime juice, nuts, olive oil, and garlic. Puree until amost smooth. Stir in the grated cheese, taste and adjust salt to taste.
Sift dry ingredients into a bowl. Cut in butter. Press dough together. Shape into small balls and roll in almonds. Place on baking sheet 2 inches apart and press with the bottom of a glass dipped in sugar. Bake at 300° for 30 minutes until edges are slightly browned. Cool slightly and remove to wire rack.
Preheat oven to 350°. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Beat 1 cup butter and 2 cups granulated sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add 1 cup flour, beating at low speed just until blended. Stir in vanilla. Spread half of batter in a greased and floured 13- x 9-inch pan. Beat peanut butter, brown sugar, and remaining 1/3 cup butter and 1/2 cup granulated sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Stir together baking powder and remaining 1 cup flour, and add to peanut butter mixture, beating at low speed just until blended. Spoon peanut butter mixture over brownie batter; top with remaining brownie batter, and swirl together. Bake at 350° for 45 to 55 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven to a wire rack; sprinkle with marshmallows and peanuts. For frosting: Cook butter, cocoa, and milk in a saucepan over medium heat, whisking constantly, 4 minutes or until slightly thickened; remove from heat. Whisk in powdered sugar and vanilla until smooth.
In a small bowl or molcajete, combine 2 tablespoons of the minced onion, lime juice, chiles and salt. Smash with fork or pestle to a coarse paste. Cut avocados in half, remove seeds and scoop pulp into bowl or molcajete. Add the cilantro and mash, leaving some lumps; taste and adjust the salt if necessary. Sprinkle with additional cilantro and the reserved 1 tablespoon minced onion. Serve immediately.
Preheat oven to 375°F Grease cookie sheets. Beat butter and granulated sugar in large bowl until light and fluffy. Add pumpkin and eggs; beat until smooth. Add flour, pumpkin pie spice, baking powder and baking soda; beat until just well blended. Stir in white chocolate chips. Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake about 16 minutes or until set and bottoms are slightly brown. Cool 1 minute on cookie sheets. Remove to wire rack to cool. Frosting: Combine cream cheese frosting and brown sugar in a small bowl. Spread frosting on warm cookies.
Combine eggs, salt, pepper and milk. Melt butter in a skillet, pour in egg mixture and cook over low heat stirring constantly. Spread toast with ketchup, heap with scrambled eggs and sprinkle with cheese. Place in broiler to brown and melt cheese. Serve at once.