HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F Line cookie sheet with parchment paper or silicone liner. Place decorating sugar in small bowl and set aside. In a large bowl whisk together flour, soda, star anise, ground ginger and salt. Melt butter and stir in molasses, sugar and fresh ginger. Mixture should be warm, but not hot. Let cool if too hot. Whisk in the egg. Pour this over flour mixture, add crystallized ginger and lemon zest. Stir until just combined. Scoop out dough into small balls (I used small melon baller) and roll in decorating suger to coat. Place on cookie sheets and bake 7 - 10 minutes or until cookies puff up, darken a little, get fragrant and crack. Note: I "minced" crystallized ginger in food processor as mine was hard, it took awhile, but was very finely minced. I don't know if this would work if it's too soft. Ginger needs to be extremely finely minced. I also ground the star anise in my spice grinder and then sifted out the larger pieces. Original recipe called for unsulphured molasses; I used cane syrup for a little milder flavor.
Cook macaroni per package directions using the lower end of the cooking times as you will be cooking it more in the oven. Drain macaroni and put into oven proof casserole. Add all the ingredients except for the sliced cheddar. Mix well. Cover macaroni mixture with sliced cheddar. Oven cooking: Bake in 350° oven for 25-30 minutes until cheese is melted and casserole is heated through. Crockpot cooking: Cook 3-4 hours on low.
In a medium-large bowl, beat the egg whites until just frothy with a whisk. Incorporate the flour, sugar, extracts, honey. Add the coconut flakes and mix until it just about sticks. Drop by inch rounds onto a cookie sheet, about 1-inch apart, and bake at 325 degress F until barely golden on the bottom and sides (approx 15-20 min). Place chocolate drops on top and let back additional 5-10 minutes until fully golden on bottome and drops are melted. Let cool and serve.
In a blender or food processor, chop apricots, peppers, and 1 3/4 cups of the vinegar until fruit and vegetables are finely ground. Pour into a heavy bottomed 8 to 10 quart pan. Rinse food processor / blender with the 1 1/2 cups water and remaining 3/4 cup vinegar, pour into pan. Stir in pectin, bring to a full rolling boil over high heat, stirring constantly. Quickly add sugar, still stirring. Return to a full rolling boil, then boil, stirring for 1 minute. (If using a 2 oz box of pectin, boil for 2 minutes.). Remove from heat and skim off any foam. Ladle hot jelly into prepared half pint jars, leaving a 1/4 inch headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude. Or omit processing and ladle jelly into freezer jars or freezer containers, leaving 1/2 inch headspace, apply lids. Let stand for 12 to 24 hours at room temperature, freeze or refrigerate.
melt butter in a saucepan with tight-fitting lid. Gently saute the onion for 3 or 4 minutes. Stir in the chopped tomatoes. Add the rice and crushed garlic, gently cook for 5 minutes. Gradually add the stock or water, stirring constantly. Season to taste with salt and pepper. Cover and simmer gently for 10-15 minutes, till rice is almost cooked, then reduce heat to low. Spread the spinach in a thick layer over the rice. Cover the pan and cook over low heat, 5-8 minutes, till spinach has wilted and rice is tender.
Layer cheese and gravy over fries and bake in the oven or in microwave until cheese is melted! Sprinkle green onion over the top and serve in a deep platter, with lots of napkins! Enjoy.
Heat butter in skillet over medium-high heat. Cook chicken 10 minutes or until browned. Set chicken aside. Pour off fat. Add soup, sour cream, paprika and pepper to the pan. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done, stirring occasionally. Serve over noodles or rice.
Wash mushrooms and remove stems (I put the stems in salads or saute them for steaks, etc). Line a baking sheet with aluminum foil and lightly oil the foil (I use an oil sprayer). Arrange the mushroom caps tightly together,hollow side up on the foil. Stuff each cap with the escargot. Some caps will be able to hold more than one. Cover everything with the shredded cheese. Bake at 325 for approx 20 minute or until the cheese has fully melted and the mushrooms and escargot are completely heated through. (The less time you cook these the juicier they are, so I tend to cook them a bit longer). Enjoy! Think about the subtleties in the taste when you try your first ones.
Preheat the oven to 350°F Butter and flour a 9x13 cake pan. Combine the dry ingredients (the first five listed). Beat together the eggs and sugar until foamy. Add the butter, grated orange peel, and vanilla. Add yogurt, juice, and dry ingredients to the egg mixture gradually. Bake for 45 minutes, until the cake is firm and golden. Combine all syrup ingredients in a small saucepan and bring quickly to a boil. Lower heat and simmer for 10 minutes. Allow to cool, and remove the cinnamon stick and orange peel. Poke holes into the top of the cake and pour the syrup over it while the cake is still warm. It's going to seem like an awful lot of syrup, but keep pouring! I think this cake tastes best when it's completely cooled, so try to wait a while before eating.
Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish. Transfer to a serving dish. Top with reserved shredded cheddar, green onion slices and bacon crumbles for a beautiful presentation.
Place water, beef boullion, onion flakes, stewed tomatoes, celery, Italian seasoning, garlic powder, spaghetti sauce in a large sauce pot or soup pot. Bring to boil and simmer until celery is tender. Meanwhile, cook sausage, cut into slices and set aside. Add tomato paste and beans to soup base. With hand blender (or in regular blender), puree most of the soup mixture until thick. leave some chunks of tomato whole. Add sausage pieces, salt and pepper to taste. Serve with crusty bread, croutons and top with parmesan cheese.
In a large saucepan, heat the oil over medium-high heat. Add the shallot and celery and saute until the vegetables are tender, about 4 minutes. Add the tomato and oregano and cook for 3 minutes longer. Add the broth and 1 cup water and bring to a boil. Reduce the heat to medium-low and add the lentils. Return to a simmer and cook for 5 minutes, then add the bulgur. Simmer until the lentils are soft but still intact, about 10 minutes longer. Add more broth if necessary, but the soup should be slightly thickened like a stew. Remove from the heat and stir in the watercress. Season with the salt and serve immediately.
Prepare pasta and set aside. In medium-hot saute pan, add the olive oil, chopped garlic, and sliced mushrooms. Saute until garlic starts to turn golden brown, then add white wine and reduce the liquid in pan by half. Add the tomatoes and stock and let the flavor simmer for 3 minutes. Add butter, grilled chicken, baby spinach, and salt and pepper to taste. When the spinach has wilted and turned dark green toss the cooked fresh pasta with the sauce, adding the fresh basil. Pour pasta into a bowl and top with fresh Pecorino Romano cheese.
In a med sized bowl, measure all of the dry ingredients. Stir or whisk well. Combine liquids and mix well. Large Bread Machine method: Transfer wet and dry ingredients and yeast to baking pan of bread machine in the order suggested by the manufacturer. Press start. Help mix dough during kneading cycle; Mixture will be very thick. Use 1 rise and 1 knead cycle if machine is programmable. Remove upon completion of baking cycle. Oven method: Preheat oven to 375°F. Lightly oil a 9-x-5-inch loaf pan. Add yeast to mix and beat in liquids. Beat 2 minutes. Scrape into loaf pan, cover with plastic wrap, and let rise to the top of the pan. Bake 40-45 minutes or until lightly browned. Cool on a wire rack before slicing.
Preheat oven to 350 degrees. Grease and flour a 10 inches tube/bundt pan or 1-2 loaf pans. In a small bowl, combine the flour, baking powder and salt.set aside. In mixer, beat the sugar and butter until creamy, then add the vanilla. Beat in eggs, one at a time, until each one is incorporated. Gradually mix in the flour mixture, alternating with milk. Stir in the chocolate chips. Pour into floured pan/pans. Bake 70-80 minute or until toothpick, when inserted, comes out clean. Cool 10 min., loosen sides and invert onto cake plate, cover with lid until cake is room temperature. (this will make for a moist cake). When there is no more moisture on top of cake, dust it with the confectioner sugar.
Thaw pie crust and bake according to directions on box; let cool. Heat nuts, butter and sugar until it comes to a boil. Boil exactly 30 seconds and spread on bottom of baked crust; cool. Beat whipped topping mix, 1 cup milk, and vanilla with electric mixer on high for 6 minutes or until it thickens and forms peaks. Add remaining 1 1/2 cup milk and instant pudding mix. Blend on low speed. Beat on high speed for 2 minutes, scraping bowl occasionally. Stir in 1 cup coconut. Spoon into shell. Cool at least 4 hours or overnight in refrigerator.
In a large bowl mix together the sugar, flour and almonds. Stir in the egg white, butter and vanilla until blended. Drop dough by tablespoonfuls 3" apart on parchment lined baking sheets. Bake in a preheated oven for 10-12 minutes. Let cool on the baking sheets and then remove from paper. Store in an airtight container.
Mix the run, passiflora liqueur, lemon juice and sugar syrup. Add the crushed ice and mix everything in a blender. Serve in a chilled cocktail glass.
Sift flour into a medium bowl. Using only fingertips, rub in butter. Mix should look like fine breadcrumbs. Stir in sugar, vanilla and egg. Knead dough on floured surface until smooth. Divide dough into 2. Roll one half between 2 sheets of baking paper until 3mm thick. Repeat with 2nd half. Refrigerate for 30 minutes. Preheat oven to 180 Deg C, 356 Deg F. Grease & line trays with baking paper. Use the round cutter to cut out 36 cookies. Place on trays and bake for around 12 minutes. Cool on wire racks. Make butter cream. When cool sandwich cookies together with walnut butter cream and refrigerate for 30 minutes. Make coffee icing. Spread the top of each cookie with icing and top with a walnut half. Butter Cream: Using an electric mixer and a small bowl, beat butter and sifted icing sugar until light and fluffy. Combine cocoa, coffee and water then beat into mix. Stir in walnuts. Coffee Icing: Sift icing sugar into a small heatproof bowl. Combine coffee and water then stir into sugar. Add butter. Place bowl over saucepan of simmering water and stir until icing is glossy and spreadable.
. Beat eggs and add sugar, butter, corn syrup and vanilla. Mix well. Pour into unbaked pie shell. Set aside. Pretzels, butter and sugar are ingredients for topping. Place pretzels in a plastic and crush using a rolling pin. DO NOT PULVARIZE. Mix melted butter and sugar in a mixing bowl. Empty crushed pretzels into bowl with butter and sugar and mix well to coat pretzels. Put pretzel mixture on top of pie filling. Bake at 350 degrees for 1 hour. Cool before slicing. NOTE: Buy twisted pretzels rather than straight. (twisted pretzels more closely resemble chopped pecans). Margarine may be used instead of butter but taste will not be as good.
Preheat oven to 350*. Crumble and cook sausage in medium skillet until browned. Drain off any drippings. Spread potatoes in greased 13x9 baking pan. Top with cooked sausage , cheese, green onions and chilies. Whisk eggs, milk, salt and pepper in medium bowl until frothy. Pour egg mix over sausage layer; bake 30 minutes. Remove from oven sprinkle with parmesan cheese and bake an additional 15 minutes or until aggs are set.
Saute onion and garlic in hot oil in a dutch oven over medium-high heat until tender. Stir in chicken and next three ingredients. Bring to a boil, reduce heat and simmer. Stir occasionally for 15 minutes. Stir in cilantro and goat cheese. Spoon about 1/4cup chicken mixture down center of each tortilla; roll up tortillas and place seam side down in 2 lightly greased 13x9 inch baking dishes. Heat half and half and bouillon granules in a large sauce pan over low heat until granules dissolve. Pour over tortillas. Bake covered at 350 degrees for 10 minutes uncovered and back 10 more minutes. Sprinkle with shredded cheeses; and bake 5 more minutes. Serve with Spanish Rice.
Preheat oven to 325°F. Remove rind from ham and score the fat with a sharp kife, creating diamond shapes all over the surface. Stud ham with cloves (and pineapple & cherries, if desired- attach with either toothpicks or cloves). Place ham in roasting pan so that the wide flat cut side is down. Bake 2 1/2-3 hours for a whole ham, 1 3/4-2 hours for a half ham (or use the heating instructions provided on your ham wrapper, changing the cook temp if necessary as well). Mix dry mustard powder with the molasses and brush all over ham 30 minutes before the ham is done, returning ham to oven to contiune cooking at 325°F. TIP: Do not baste ham with pan drippings as this will make the glaze look dull. Once ham is cooked, let rest 10 minutes before carving. Do not eat the cloves- they provide flavoring as they bake, but should be discarded after cooking.
Heat oven to 250 degrees. Spread bread cubes in an even layer on 2 rimmed baking sheets. Bake until edges have dried, but centers still slightly moist (cubes should yield to pressure)., 45-60 minutes, stirring several times during baking. Transfer dried bread to large bowl and increase oven to 375. While bread is drying, use a paring knife to poke each chicken segment 4-5 times. Heat oil in a 12 inch skillet over med-high heat, until shimmering. Add wings to skillet and cook until golden brown on both sides, about 8 minutes. Transfer wings to separate bowl and set aside. Melt the butter in the fat left in the skillet over med heat. Add onion, celery and 1/2 tsp salt and cook, stirring occasionally, until vegetables are softened (7-9 minutes). Stir in thyme, sage and pepper and coom until fragrant, about 30 seconds. Stir in one cup broth, scraping up any browned bits, and bring to a simmer. Remove from heat, add this vegetable mixture to the bowl with the dried bread, toss to combine. Grease a 13x9 inch baking dish. Whisk the eggs, remaining 2 cups chicken broth, 1 1/2 tsp of salt and any accumulated juices from the wings in a bowl. Add this to the bread mixture withe the chopped parsley and toss to combine. Transfer to the prepared baking dish. Arrange wings on top of stuffing, cover tightly with foil, and place baking dish on a rimmed baking sheet. Bake on lower rack until wings register 175 degrees, about 60 minutes. Remove foil and transfer wings off stuffing to reserve for another use (soup or salad maybe). Gently fluff stuffing with fork, let rest 5 minutes before serving.
Combine first 2 ingredients, stir well. Spread evenly over both sides of eggplant slices. Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture. Place eggplant on a baking sheet coated with cooking spray. Bake@ 425 degrees for 12 minutes. Turn eggplant over; and bake an additional 12 minutes or until golden.
1. Cut steaks into 6 or 8 pieces, sprinkle with Tony Chachere's Original Creole Seasoning. Beat egg with 2 tsp water. Dip meat in egg, then roll in mixture of Parmesan cheese and bread crumbs. 2. Heat oil in large skillet and fry the pieces (about 3 at a time) until golden brown on each side. Lay in shallow, wide baking dish. 3. In same skillet, saute onion in butter until soft. Add tomato paste mixed with hot water, creole seasoning and marjoram. Boil a few minutes, scraping brown bits from the bottom. 4. Pour most of the sauce over steaks and top with thin slices of cheese. Pour remaining sauce over steaks and bake at 350 for about 30 minutes.
Throw everything in a baggy or tupperware container to marinate for a couple of hours REFRIGERATED. Pour the marinade into a sauce pan and heat well. In a large covered skillet,fry half of the chops on one side until browned, 4-5 minutes. Remove from pan and repeat with the other chops. Return all of the chops to the skillet browned side up and fry for 1-2 minutes. Add the simmered marinade, cover, reduce heat to low and allow flavors and aroma to permeate the meat until cooked to desired doneness; lamb usually does better when still slightly pink in the center and still juicy. (We don't do rare meat around here -- nasty cootie attack 15 years ago). Classified under inexpensive as one chop can easily be a portion, and package of 7 was around $15.00 U.S. While it was easy as a dish can be, it would work quite nicely for a breaking-out-the-good-china dinner. Just dress up the serving platter with a little fresh mint and rosemary. Cooking time includes marinating time.
Put chickpeas onions and 8 cups of water into a pot and bring to the boil. Cover partially, turn heat to low and simmer for 1 hour. Add the potatoes, salt, spices and another 3/4 cup of water. Bring back to the boil, then reduce the heat and simmer on low for a further 1 1/2 hours. Stir in the lemon juice, check to see if it needs more salt and pepper, then serve with a sprinkle of parsley over each bowl of soup.
Combine 1 1/2 all purpose cups flour, 1/2 cup whole wheat flour, minced onion, 2 tablespoons sugar, yeast and salt in large mixing bowl. Add 1-1/2 cups warm water. Beat on low speed of electric mixer 1 minute or until blended. Increase speed to high; beat 3 minutes. On lightly floured surface, knead in enough remaining flour to make moderately stiff dough. Cover with plastic wrap; let rest 10 minutes. Spray 2 baking sheets with nonstick cooking spray; set aside. Divide dough into 24 equal portions. Shape each portion into ball. Press thumbs through center of each ball. Stretch to form 1-1/2-inch hole. Place on prepared baking sheets. Cover with plastic wrap and clean cloth. Let rise in warm place 30 minutes or until doubled in bulk. Preheat broiler. Broil bagels about 5 inches from heat source 2 to 3 minutes, turning once. (Bagels should not brown.) Bring 6 cups water and remaining 1 teaspoon sugar to a boil in Dutch oven. Drop 7 or 8 bagels into boiling water mixture. Gently simmer 3 minutes, turning once. Drain on paper towels. Repeat with remaining bagels. Preheat oven to 375°F Place bagels on baking sheets sprayed with cooking spray. Beat egg white and remaining 1 tablespoon water in small bowl. Brush tops of bagels with egg white mixture. Sprinkle with Parmesan cheese. Bake about 20 minutes or until golden brown.
Preheat the oven to 350 degrees. Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan. Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture. In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan. Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired. Keeps for a week in the refrigerator, covered tightly. Sneaky Chef Make-Ahead Recipe: Purple Puree. If using raw spinach, thoroughly wash it, even if the package says "prewashed." Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain. Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree. This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Heat the olive oil in a large saucepan over a moderate heat. Cook the onion, garlic and chilli for 4-5 minutes or until soft. Add the chicken and stir over the heat to sear. Add the turmeric and cumin and cook for another minute. Add the tomato, lentils, pearl barley and stock to the saucepan and bring to the boil. Reduce the heat to moderate and simmer for 30 minutes or until the lentils are cooked. Season the soup to taste with salt and pepper. Stir through the lime juice. Serve with a dollop of yoghurt and fresh cilantro.
Brown the chicken in a small amount of oil. Place in a 9x13 inch baking dish, salt and pepper chicken-light on the salt please. Combine the flour, butter and 3/4 cup of the water. Heat over med-high until it starts to thicken-stirring constantly. Add the remaining water, chicken boullion, lemon juice and brandy. Simmer for 5 minutes. Cut the artichoke hearts into smaller pieces and place around the chicken. Remove sauce from heat and whisk in the sour cream. Pour over entire chicken dish and bake at 350* for 35 minutes, covered.
Preheat oven to 350 degrees. Lightly grease two baking sheets. Cream sugar and butter together until light. Beat in yolks and vanilla. Sift together the measured sifted flour, baking soda and cream of tartar then fold into the butter sugar mixture. Form dough into walnut size balls. Place 2" apart on the cookie sheets. Do not flatten. Bake for about 11 minutes until the tops are cracked and just turning color. Cool on cookie sheet 2 minutes.
Rinse peppers, remove stems, and chop coarsely. Wear latex gloves or coat your hands with oil before handling (and if you value your eyes, wash your hands multiple times before changing your contact lenses). Combine in a large bowl with the salt, cover, and let sit for 2 days, stirring about every 12 hours. Add vinegar and puree; place mixture in a sterilized 1 quart glass jar and refrigerate. As you use peppers, continue to chop them and add to the jar. When the jar is filled, remove and puree the sauce, place in a clean jar, and age for at least 2 months or until it reaches the desired flavor.
Put vinegar, oil, garlic, cilantro and parsley in a blender. Add bell pepper and almonds; pulse until completely pureed. Add bread, serrano (or jalepaeno) and salt; pulse until smooth. If the sauce seems thick, thin with a little water. Note:The mojo will keep, covered in the refridgerator for up to 4 days. If it separates a little, drain off liquid.
Soak the dried beans, cook until tender and set aside. Meanwhile, combine all the dressing ingredients and blend well. (This can be done several hours in advance to allow the ingredients to marinate.). Cook the rice until done. Drain the warm beans and transfer 3 cups to a large bowl. Toss the black beans carefully with half of the white onion and half of the dressing. In another bowl, transfer the rice and toss with the remaining onion and dressing. On a large serving platter, arrange the beans on one side and the rice on the other side. Cover and set aside at room temperature for about 1 hour, or refrigerate for up to 2 days. Adjust seasonings if necessary and garnish with red pepper and parsley (or cilantro) if desired.
Put water, butter and crisco in freezer while preparing flour. Sift flour, sugar, and salt together. Cut cold butter and crisco into flour mixture until crumbly. Add cold lemon juice and water. Mix just until moist crumbs form. Turn dough out onto floured counter top. Divide dough into 2 parts. Wrap in plastic wrip and put in refrigerator for at least 1 hour. Roll pie dough out and use as pie recipe directs. Enjoy a flaky, great tasting pie crust!
Blend all ingredients in a processor, or shake in a glass jar with a tight fitting lid. Store in the fridge.