HumbleIntelligence/food-ner-1-Million huggingface dataset:
In the bowl of electric mixer,beat together the butter, sugar and salt, then add the rum, beat until you obtain a fluffy mixture. Stir in the sifted flour and mix to obtain a smooth texture. Cover and chill for 1-2 hours. Preheat the over to 350°F. Roll the dough into 1-inch balls, which you place 1-inch apart on ungreased baking sheets, and bake 10-12 minutes(firm but not brown), then transfer to a wire rack and cool. Prepare the filling:. Melt the chocolate and butter together and stir until smooth. Cool slightly. Spread a small amount of the chocolate on the bottom of a cookie,and cover with another cookie like a sandwich and press gently. Repeat with remaining cookies. Cool until filling is set. Store for up to 1 week.
Place brisket in a non-metallic container, add Worcestershire sauce and marinate overnight. Layer carrots, onions and bay leaf in the bottom of a slow cooker and top with the brisket. Pour the Worcestershire over the meat, cover and cook on LOW 8-10 hours. To serve, remove brisket and vegetables to a serving platter. Slice meat on a diagonal and season pan liquid (remove bay leaves) with salt and pepper.
Melt the butter, stir in the flour and sugar, then the water and lemon. Cook and stir over medium heat until it thickens. Taste and if it seems too sour add a bit more sugar. (it all depends on the size of your lemon).
add the milo and milk together into the coffee mug. stir until it becomes a gooey mix. place in the microwave on high for 30 secs.
Using a pestle and mortar, grind the cardamom seeds to a powder. Combine the mango pulp, yogurt, milk, sugar and ground cardamom in a blender. Add the ice cubes and blitz for 1 minute. Pour into 3 glasses and serve immediately. Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan. Get the book here: https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.
Remove the tough stems from the mushrooms and brush with a damp towel to clean; slice mushrooms. Chop chicken into small pieces. Preheat large skillet to high. Add oil to hot pan. add chicken and sear for two minutes. Add mushrooms and cook for another minute. Season with salt and pepper, then add garlic and ginger. Cook for a minute more. Grate orange zest into the pan, add bell pepper, water chestnuts, and scallions. Cook for another minute, continuing to stir-fry the mixture. Add hoisin sauce and toss to coat. Transfer to serving platter and pile the iceberg wedges along the edge. To eat, pile spoonfuls into Boston lettuce leaves and squeeze an orange wedge over. Wrap up and eat.
Heat milk, water and butter until warm (100° to 110°F). Pour into large mixing bowl and add yeast. Stir and let rest for 5 minutes. Beat in eggs. Combine flour, sugar, baking soda and salt. Add to liquid mixture and beat on medium speed for 2 minutes. Combine cheddar cheese, Asiago cheese, bacon and chives in a bowl. Reserve one third, stir remaining cheese mixture into batter. Pour into greased 9-inch round cake pan. Cover and let rise until doubled, 40 to 50 minutes. Bake in preheated 375°F oven for 20 minutes. Sprinkle remaining cheese mixture over bread. Return to oven and bake additional 5 to 10 minutes until well browned and bread is done. Cut into slices and serve warm. Refrigerate leftover bread.
Puree all ingredients well. Served very chilled with toasted coconut to garnish. Can be made early in the day and refrigerated.
Instructions. Mix all of the ingredients together in a bowl. Use parchment paper and roll them into bite size balls. Refrigerate for 1 hour or overnight if desired.
Preheat oven to 350F and lightly grease a baking sheet. Cream butter or shortening until soft; add sugar gradually and beat until light and fluffy and all the sugar is completely dissolved. Add egg yolks, one at a time, beating hard after each addition. Add salt, ground almonds, flour and mix well. Cut into rounded tablespoon portions, roll on lightly floured board into pencil-shaped pieces about 4 or 5 inches in length, tapering each end. Arrange on prepared baking sheet into crescent shapes. Bake for about ten minutes.
In a microwave-safe bowl, melt the chocolate and butterscotch chips; stir until smooth. Stir in granola and walnuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until firm.
Position oven rack in the middle position; preheat oven to 325°; butter or spray ramekins. In a saucepan, whisk together the cream, milk, syrup, and pureed squash; heat just until barely simmering. In a bowl, whisk together the egg yolks, cinnamon, nutmeg, salt, and pepper. Pour squash mixture very slowly into the yolks, whisking constantly. Pour the custard through a fine-mesh sieve into a large measuring cup, pressing the liquid out of the solids. Place the prepared ramekins in a baking pan lined with a dish towel. Pour the strained mixture into the ramekins; set the pan on the oven rack; carefully add enough hot water to come halfway up the sides of the ramekins. Bake the custards for 35-40 minutes, or until set and a knife inserted near the edge comes out clean. Serve the custards immediately, or hold, covered, for up to 30 minutes.
If you want to use a 2 crust pie shell you can or use what the recipe calls for which is 1 (8 oz.) can of Pillsbury refrigerated crescent rolls. Preheat oven to 350°F. Fry ground beef and onion together until brown and onion is tender. Drain meat. Stir in salt, Worcestershire sauce, Tabasco sauce, beans and tomato paste. Simmer while preparing crust. (If using crescent rolls, separate cough into 8 triangles. Arrange triangles in ungreased 9 or 10 inch pie pan in a spoke fashion with narrow tips of triangles extending over pan 4 inches. Press dough over bottom of pan. Spoon meat mixture into crust; top with cheese if desired. Bring tops of dough over filling to center). (If using pie crust then just spoon meat mixture into pie crust and top with cheese if desired. Put top crust on and make a few slits in it). Bake 25-30 minutes until golden brown.
Clean, wash and soak the whole black lentils and kidney beans overnight. Drain and keep aside. Combine the lentils and beans with salt and 2 cups of water and cook till the dals are overcooked. Whisk well till the mixture is almost mashed. Heat the butter in a pan and add the cumin seeds. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, green cardamom, onions, ginger-garlic paste and saute till the onions turn golden brown in color. Add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy. Add the dal mixture, water and salt if required and simmer for 10 t 15 minutes. Add the cream and mix well. Garnish with the cilantro and serve hot.
In a large frying pan, melt 1/4 cup of margarine or butter. Add chopped onions and saute' for 5 minutes but do not brown. Add mashed tomatoes including liquid and simmer until reduced to about half (about 20 minutes) then set aside. In a large cooking pot, add 16 cups of water and bring to boil. Add salt, potato quarters, chopped carrots and the beet and cook until tender, about 15 minutes. When potatoes are tender, remove into a bowl and mash. Add the remainder 1/4 cup of margarine or butter, half and half cream to the mashed potatoes and mix well, then set aside. Trim tail ends of the young beets, and scrub only, then cut into small pieces and add to soup pot. Chop beet greens into medium size pieces and add to soup pot. Add cubed potatoes, spinach greens, green and red peppers, green beans, chopped celery, cauliflower florets and cook until vegetables are just tender, about 20 minutes. Add mashed potato mixture, tomato/onion mixture, green onions, fresh dill weed and bring to boil. Remove from heat. Add lemon juice and stir well. Adjust spices to taste. Cover and let sit for 15 minutes before serving. Refrigerate any unused portion of soup.
Preheat oven to 350 degrees. In a large bowl, combine first 3 ingredients. Blend at low speed until crumbly. Stir in nuts. Press 2-3 cups of crumb mix firmly on an ungreased 13 x 9 pan. To remaining crumbs, add all other ingredients except apples. Blend well, stir in apples. Spoon batter evenly over crumb base. Bake at 350 degrees for 35-45 minutes until tested comes out clean. If desired, top squares with whipped cream or ice cream, or sprinkle with powdered sugar. Cool and cut into bars.
Add first 8 ingredients to a gallon sized zip top bag. Squoosh around (yes, that is the technical term) to coat the chicken evenly. Heat your largest skillet over medium high heat. When it is nice and hot, add the chicken to the pan, spreading it in a single even layer. Brown chicken; turn and brown other side, about 4 minutes per side. Scoot the chicken to one side of the pan and add the onions. Saute until just carmelized. Add apricots and chicken stock; stir gently to combine. Bring to a boil, then turn heat down and simmer 10 minutes.
Pre-heat the oven to 220 degrees. Cut the potatoes into thick chips. Heat the stock in a large pan,when boiling,plunge the potatoes into it and cook approx 5 mins or until just tender. Drain the potatoes and cool slightly-reserve the stock for making chips on another day! Put the oil in a large ziplock bag and carefully toss the chips in it-at this point you can freeze them for use another day. Transfer the chips to a non-stick baking tray and bake for approx 15 mins,turning them once or twice, until golden and crisp (if cooking from frozen allow a little longer!). Sprinkle with paprika or if you're like me and can't live without it some spicy chicken salt.
Combine all ingredients except noodles in crockpot. Stir to blend. Cook on HI for 5 hours. To serve: Prepare noodles according to package directions. Spoon meatballs and sauce over noodles.
Mix herbs together and sprinkle on the inside and outside of the chicken. Place cut up celery on bottom of crockpot. Place approx. 15 garlic cloves inside chicken cavity. Place chicken on top of celery and place the rest of the garlic around chicken. Pour chicken broth on top of chicken. Cook on low for 8-10 hours or high for 4-6 hours.
Break eggs into a bowl. Add salt and pepper and beat well. Pour into a glass measuring cup. Filling: Put 2 T of oil in a medium sized frying pan and set over high heat. When the oil is hot, put in the mustard seeds - as soon as they begin to pop (just a few seconds) put in the garlic. Stir once or twice. As soon as garlic starts to brown, put in the mushrooms and stir till mushrooms lose their raw look. Turn heat to medium and put in the scallions, green chile, cilantro, ginger. Stir till the green seasonings have wilted - about a minute. Put in tomatoes and a little salt and pepper. Stir for 30 seconds (or for fresh tomatoes, till they are no longer watery) and turn off heat. Put 1 T of the oil in a 7-inch nonstick frying pan (or just spray it with cooking spray) and set over high heat. When hot, pour in half the beaten eggs. Using a wooden spoon or the back of a fork, stir the eggs for the next 3-4 seconds till they look like lumps of soft custard held together in one unbroken layer. Quickly spread half the filling along the center of the omelet and fold it over. Cook for a few seconds and flip omelet over onto a warm plate. Make the second the same way. Serve immediately.
Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent. Add remaining ingredients and simmer until potatoes are tender.
Place diced prunes in a small jar or bowl, pour Comfort ove rtop; let sit about 4 hours or overnight. Preheat oven to 350. Brush 2-quart baking dish with 1 T. melted butter, set aside. In a large bowl, drizzle remaining butter over bread cubes. Scatter cubes on a baking sheet and brown lightly in the preheating oven. Remove and set aside. In a large mixing bowl, combine milk, cream and vanilla. Add eggs, yolks, sugar and salt, whisking until smooth; set aside. Dump bread cubes into prepared baking dish. Remove prunes from liquor (or it might all have soaked in) and toss with cubes. Pour egg-mixture over top of cubes and prunes; cover. Place baking dish in a water bath (water should come 3/4 of the way up the sides of the dish), in the oven. Bake for one hour (or until "set"). Remove dish from water bath, chill for two hours in refrigerator before unmolding from baking dish (or leave in the pan if you're not doing a fancy presentation). If you prefer to serve the pudding HOT, let it rest only until it is unpuffed--but do NOT unmold to serve. Serve with "butter-rum" sauce (1/2 cup each melted butter and powdered sugar with 3 T rum splashed in--heat briefly in the microwave) OR vanilla ice cream OR whipped cream.
Combine all marinade ingredients in a bowl. Marinade meat in covered bowl or plastic bag for at least 30 min. While chicken is marinating, slice onions and mushrooms and cook your bacon. Saute mushrooms and onions in butter and hickory smoke flavor for 3 to 5 minutes, or until onions are transparent but not brown and mushrooms are tender. Remove chicken from marinade, and grill* (if you would prefer to cook it in the oven, instructions are below) for about 10 minutes. Do not overcook chicken! While grilling, preheat oven on broil. After chicken is done, remove from grill and place in a shallow baking dish. Cover each breast with a strip of bacon, then provolone cheese, then some sauteed onions and mushrooms. Broil for 3 to 5 minutes, or until cheese is bubbly. *Oveninstructions: Preheat oven on broil. Broil chicken, 5 to 7 inches from broiler element, for about 10 minutes. Watch the chicken carefully! About 6 minutes into broiling, top chicken with bacon strips. Once the chicken and bacon is done, remove from oven, top with cheese and mushroom/onion mixture, and broil for 2-3 minutes more. Watch carefully; sometimes the grease from the bacon will ignite if not careful.
Preheat oven to 350 degrees. Mix all ingredients except poppy seeds and sesame seeds. Carefully mix in 1 tbsp poppy seeds. Do not over mix. Spray loaf pan with cooking spray. Sprinkle sesame seeds evenly across the bottom of the loaf pan. Pour dough into loaf pan. Lightly sprinkle the top with poppy seeds & sesame seeds. Bake for 1 hour and 15 minutes. NOTE: Original recipe did not include the sesame seeds on the bottom of the loaf, but I like them. The original recipe also stated that sesame seeds could be used instead of poppy seeds mixed into the loaf & on top (eliminating the poppy seeds completely from the recipe).
Place all ingredients in machine in manufacturer's recommended order. Set on medium crust or white bread setting. When done, remove from pan and cool on wire rack 30 minutes. Slice and serve with butter.
Heat your oven to 400degreesF Line 2 flat baking sheets and a deep baking tray with baking parchment. Place the caster sugar in the deep baking tray in the oven for 7 minutes. Place the egg whites in a stand mixer on the slowest speed and start whisking. Gradually increase the speed until soft peaks form and the sugar is ready. Take the sugar out of the oven-it should be hot but not caramelized. Turn the temperature down to 200&deg;F. Slowly add the sugar to your eggs with the mixer on full speed, one spoon at a time. Be careful not to add the sugar too quickly or your eggs will deflate. Once all the sugar has been added, keep the mixer going for a minute longer until the mixture looks thick and glossy. A good way to check if it is done is to dip the whisk into the mix to see if it creates a peak once pulled out. Divide the mixture between 4 bowls and carefully fold in the powdered food color. Scoop the mixture into 4 piping bags fitted with round and star nozzles. Pipe your monsters onto the baking sheets and add sprinkles. Bake for 1 hour until the meringue comes away from the baking parchment clean and the base is firm. Leave to cool. Stick on the eyes with a dot of icing.
Prepare peas according to directions on package. Drain. Prepare fettuccine according to directions on package. While fettuccine is boiling, combine chicken and alfredo sauce in a small saucepan and heat on medium-low heat until chicken is heated through. Drain fettuccine. Cut or tear pepperoni into fourths. Toss peas and pepperoni in with fettuccine. Slowly toss in chicken and sauce mixture. Add parmesan to taste.
In a saucepan,combine sugar,cornstarch,water and the raspberries.Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly, remove from the heat; cool. In a bowl combine the first 6 crust ingredients. Cut in the margarine, until the mixture resembles coarse crumbs. Beat eggs, milk and vanilla; add to crumb mixture and mix well. Spread 2/3 of mixture into a greased 13x9 inch baking pan.Spoon raspberry filling over the crust to within 1 inch of the edges. Top with the remaining crust mixture. For topping, combine the flour and sugar; cut in the margarine until crumbly. Stir in the almonds. Sprinkle over the top. Bake at 350 degrees for 50-55 minutes or lightly browned.
Heat pumpkin and fluff over medium heat, and stir in spices. When warm, spoon into serving dish, stick in crackers, and enjoy!
In a 2-quart saucepan, boil wine until reduced by half. Add lemon juice to pan, then whisk in butter until melted. Add 2 cups cream and simmer on low heat until thickened, stirring often. Remove from heat, stir in spices, and set aside. -Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin. -Fill a large pot with water and begin to heat to boiling (for preparing pasta later). -Heat oil in a large skillet or wok over medium-high heat; add chicken to pan and saute on each side for 60 - 90 seconds, or until chicken is cooked through. Add mushrooms to pan and saute with until mushrooms begin to soften. Squeeze juice from both lemon halves over chicken and mushrooms; pick out any seeds. Add 1/2 cup cream to pan and bring to a boil, stirring often. Remove from heat; stir in artichokes, parsley, and prepared lemon sauce; set aside and keep warm. -Add pasta to boiling water and cook as directed on package. -In a separate skillet or pan over medium-high heat, quickly saute pancetta and capers until pancetta is browned; remove from heat. -On individual serving plates or one large platter, swirl portions of drained pasta into "nest(s)". Arrange chicken pieces in center of nest, pour sauce/mushrooms over and around chicken, and then sprinkle pancetta/capers evenly over all.
Crack and Mix egg in a bowl. Add the milk, cinnamon and the extract in bowl. Mix together. Heat a skilliet with the butter, on medium heat. Dip BOTH sides of the bread in the egg mixture. Then fry each side for 4 minutes. Repeat the the second bread. Serve.
In a large bowl, combine all ingredients; mix well. Shape into 1/2-1" balls. Dry at 135° for 4 to 5 hours, or until firm and crisp on the outside.
To make the mojo, mix onion and garlic, along with the spices, salt and pepper in a bowl. Add these to a pan which has heated olive oil in it. Cook just until onion becomes translucent and then add juice, water, wine and vinegar; simmer about 5 minutes. Allow to cool slightly before serving. Sauce yield: 1/2 cup. To make the chicken, pierce meat in several places with long fork prongs and place in non-reactive (glass or stainless steel) bowl. Combine garlic and Mojo Seasoning Sauce. Pour mixture over chicken. Cover and marinate in refrigerator for about 1 hour. Remove chicken breasts from marinade, pat dry and fry them in olive oil until they are golden brown. Place chicken on serving platter and keep warm. Remove onion and garlic from marinade and brown in same pan. Sprinkle over chicken and garnish with parsley.
Mix Yeast with warm water in Fix n' Mix bowl. Add sugar, butter, eggs, salt and 5 cups flour. Mix well with electric mixer. Add last 5 cups flour and stir by hand (you might want to wear gloves during this stage). Put seal on bowl and let rise until seal pops off. Divide into 4 loaves and put into greased pans. Let set 40 minutes covered with a moist towel. Bake at 350 degrees for 50 minutes.
PRALINE: Coat a 9-inch round cake pan with the vegetable oil and set aside. Combine the sugar and water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel colour (about 8 minutes). Brush down the sides of the pans two times with a pastry brush dipped in water to prevent the sugar from crystallizing. When the mixture becomes caramel coloured, quickly stir in the toasted hazelnuts with a wooden spoon, coating them completely with the caramel. Remove the pan from the heat, and immediately turn the hazelnut mixture into the oiled cake pan and let it cool completely (about 30 minutes). Break the praline into pieces and pulverize to a powder in a food processor. TRUFFLES: Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring cream to a boil. Pour the cream over the chocolate and let stand for one minute, then whisk until thoroughly blended. Mix in 3/4 of the hazelnut praline mixture and blend well. Cover and let cool to room temp and chill for 2-3 hours. Line 2 baking sheets with parchment paper. Use a piping bag to pipe out 60 1-inch mounds. Cover and let chill in freezer for 2 hours. Dust your hands with cocoa powder and roll the mounds into balls (these will be the truffle centers) and let chill for another 2 hours in the freezer. Remove truffles from the freezer and bring to cool- room temperature so the outer coating won't crack when they are dipped. Line 2 more baking sheets with parchment paper. Melt and temper the remaining 1 1/2 pounds chocolate. Put a truffle centre into the chocolate, coat completely, remove with a fork, and place on the pan. Sprinkle the remaining praline on the top of the truffles before the chocolate sets. ENJOY!
Preheat oven to 350 degrees. Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the mixer, add the vanilla and mix inches. Preheat oven to 350 degrees F. Sift together the cake flour, cornstarch and salt. Fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended. Coat two 10-inch round cake pans with shortening. Pour the batter into the pans and put them immediately into preheated 350 degree oven. Bake until tops are springy to the touch, about 45 to 50 minutes. Remove the cakes from the pans and cool on a wire rack. When cool, use a long serrated knife to slice off the tops of the cakes. For tiramisu or other layer cakes, divide each cake into three uniform layers with a serrated knives.