HumbleIntelligence/food-ner-1-Million huggingface dataset:
In the bowl of a heavy duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into four portions; cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll one portion of dough into a 12x10-inch rectangle; cut into 2-inch squares. Place a teaspoonful of filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2-inches apart on ungreased baking sheet. Repeat with remaining dough and filling. Bake at 350 for 11-14 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.
Boil together corn starch, salt, and water until clear, stirring constantly. Add Jello; cool the mixture while you wash and slice strawberries into quarters (use halves if you're making one large pie). Pile strawberries into tart shells; carefully top strawberries with jello mix. Try to cover the strawberries without having jello oozing off the tart shell. This can be a delicate procedure! Cool until jello sets; serve topped with whipped cream, if desired.
Preparation: Preheat oven to 350 degrees. In a large pot, prepare Spaghetti according to package label. Strain Spaghetti. Return to pot. Toss Margarine or Butter with Spaghetti until melted. In a medium sauce pan add tomato paste, tomato sauce, water and ketchup. Over low heat slowly add Velveeta until it is all melted and fully incorporated into sauce. Pour sauce over buttered spaghetti and toss gently until well combined. Pour Spaghetti into a greased 9 x 13 inch baking pan. Cover with Aluminum foil. Bake 45 to 60 minutes until firm. Enjoy! **Variation: Do not bake.
Peel and thinly slice onions. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. Wash mushrooms and cut into small pieces. Fry in oil for about 5 minutes. Pour flour on and mix well. Fry a bit longer, then add to chicken. Add in saffron and lime juice, and cook over low heat for another 5-10 minutes. Serve with Kateh or Polow.
In a large bowl, dissolve yeast in 1 cup of water with sugar. Let stand 5 minutes. Add the rest of the ingredients except the butter. Stir into dough and knead until smooth and elastic and slightly sticky (I use a heavy- duty mixer). Place in greased bowl, cover and let rise until double, about 1 hour. Punch down. Divide dough in half. Roll one half dough out into a 12 x 18 inch rectangle on a floured surface. Brush with melted butter. Cut dough in half vertically, and then cut horizontally into 8 strips (16 bread sticks from one half of dough). Repeat this same step with other half of dough. You should have 32 bread sticks all together. Now at this point you can do the following variations: Cheesy Bread Sticks: Press buttered side down of breadstick in freshly grated Parmesan cheese. Twist bread stick multiple times and lay out on parchment lined cookie sheets. (I do about 8 to a pan-parchment necessary so the cheese won't stick to the pan). Cover and let rise 30 minutes or until double in bulk and then bake. After baking, brush with remaining melted garlic butter. Garlic Butter Bread Sticks: Twist bread sticks that have already been spread with garlic butter mixture. Place on greased baking sheet and let rise 30 minutes. After baking, brush again with melted garlic butter. Herb & Cheese Breadsticks: Use plain melted butter to spread on dough, then sprinkle bread sticks with Parmesan cheese and Salad Supreme. Place on sprayed baking sheets and let rise 30 minutes before baking. Brush again with remaining melted butter after baking. Pizza Breadsticks: Let buttered bread sticks rise on parchment lined baking sheets 30 minutes. Spread with pizza sauce and place pepperoni on top. The last 5 minutes of baking add shredded cheese. Cinnamon Sugar Breadsticks: Dip bread sticks in 1 stick melted of butter (skip the brush with melted butter step). Roll in a mixture of 2 cups brown sugar and about 1 Tbsp cinnamon (might need more sugar mixture depending on how much you use). Twist and let rise on parchment lined baking sheets. Bake. *Spray pans or use parchment paper and cover lightly while rising. **Let bread sticks rise 30 minutes before baking. ***Note all bread sticks will be cooked 15 to 18 minutes at 350° or until lightly browned.
Sauce -- Mix the cheese, mayonnaise, salt, pepper, lemon juice and celery. Cover and refrigerate until ready to serve. Dip -- Just mix the wing sauce, butter and broth in a small pot on the stove. Heat over medium. Sandwich -- Split your rolls and butter. Use a grill pan, broiler, oven or even a outdoor grill to toast the rolls. Spread the sauce over the bottom of the toasted roll and then top with some of the shredded or sliced chicken. Then top with the lettuce and the top roll also slathered with the bleu cheese sauce. Serve -- Just serve the sandwich with a small side of the warm dipping (wing sauce).
In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce, salt, and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2 1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes or until the cheese melts.
1. Pre heat oven 350 degrees. 2. In large mixing bowl combine ground beef, egg, catsup, worcestershire sauce, salt, pepper, garlic salt and bread crumbs. In an 8' pie pan, arrange ground beef mixture in shape of pie dish. Place pie dish in oven for 20-25 minute Remove meatloaf from oven and drain grease. Arrange crescent rolls in pie shape form. Place back in oven 8-10 minute or until golden brown. Remove from oven and sprinkle cheeses on top. Place back in oven until cheese is slightly melted. Remove and let stand for 3-5 minute before serving. Enjoy!
Preheat oven to 425 degrees F & position a rack in the middle position. Whisk milk, eggs, vanilla extract & salt in a medium bowl, the vigorously whisk in the flour until mostly smooth. Let stand a few minutes & whisk again until smooth. In a small saucepan, bring marmalade, cranberries & 1/3 cup water to a simmer over medium heat, then continue to simmer 3 or 4 minutes or until the mixture has a light syrup consistency. Cover & letset. Meanwhile, in a heavy-bottom 10-inch (preferably cast-iron) skillet, heat butter over medium heat until light golden brown, Then pour milk mixture into the skillet. Put the skillet into the oven & bake 15 to 17 minutes, or until puffed & golden. Without removing the Dutch Baby from the oven, sprinkle with the sugar & then turn the oven to broil, & broil several minutes more or until very puffy & golden brown. Serve immediately from the skillet & drizzle with the syrup.
Fill pint size glass with ice. Juice lemon. Add rum, gin, Splenda, lemon juice, sour mix, and water. Shake in drink shaker. Serve immediately and sit back and enjoy!
Night Before: Mix starter, honey and milk in mixing bowl until smooth. Add 4 cups flour, mixing in 2 cups at a time. Mix only until the flour is thoroughly wet. Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours. Next Morning: Stir down mixture. Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough. Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands. Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball. Roll dough on floured board to about 1/2 inch thick. Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter. Place them on wax paper sprinkled with corn meal, taking care that they do not touch. Sprinkle corn meal over tops of muffins. Allow to rise in warm place, covered, for about an hour or until risen again. Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill. Using a low flame or heat setting, bake one side for 4-5 minutes and turn. Place lid over the muffins to help them cook all the way through. Turn only once so be sure the one side is cooked before turning. Squish down a bit with spatula and pan bake other side for another 4-5 minutes. Look like store bought . . . taste even better!
Melt chocolate chips according to package directions. Let cool slightly. Whip cream and sugar. When soft peaks begin to form, gradually add Baileys with a hint of Caramel. Gently mix in the melted chocolate. Spread mixture into pie crust and sprinkle top with coarse salt. Refrigerate for 4-6 hours. Garnish with shaved chocolate and/or caramel sauce drizzle.
* Pork Chops should be about 1/2-inch thick. Prepare Radish and Cilantro Relish and set aside. RADISH AND CILANTRO RELISH: Mix all ingredients in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Heat oil in a 10-inch skillet until hot. Cook pork chops in oil over medium heat until brown; sprinkle with salt and pepper. Remove pork from the skillet. Cook and stir relish and tomatoes in the same skillet for 5 minutes. Add pork chops and heat to boiling; then reduce the heat. Cover and simmer until pork is done, about 45 minutes. Garnish with the snipped fresh cilantro if desired.
Blend cream cheese with mayonnaise until smooth. Add garlic salt and tomato. Cook bacon until crispy; drain and crumble. Add bacon to cream cheese mixture when ready to serve. Serve as spread with party rye rounds or as a dip. Thin with a little milk if necessary.
Mix the last four ingredients together in a large, non-stick pot. I use my dutch oven. DO NOT DRAIN any of the veggies. Dump the liquid in along with everything else. Cube the velveeta and add to the canned ingredients. Cook over low heat until the velveeta melts. Stir often. This makes a lot! But, it warms up great in the microwave. Serve with chips or use to top enchiladas or even use in quesadillas. Variation: Try adding some spicy ground meat or canned chili (with or without beans). Add other veggies like black olives or onion, too.
Prepare bacon, set aside and drain fat from skillet. In same skillet, heat oil; add onion, broccoli, & zucchini and cook until almost soft. Heat oven to 350 degrees. In bowl, beat eggs with fork. Add milk, flour, cheeses, garlic powder, salt & pepper; mix well. Add vegetables and bacon to egg mixture. Stir to combine. Pour into greased 10" pie plate or quiche pan. Bake 30-35 minutes. Cut into wedges and serve warm.
In a large skillet over med-high heat, cook sausages until browned, about 5 minutes. Slice into 1/4" thick rounds. Return to skillet and cook for about 7 minutes or until no longer pink inside. Stir in garlic; cook 1 minute or til golden. Add wine, stirring to scrape up brown bits from skillet. Cook 5 minutes or until liquid is almost absorbed. Add olive oil and tomato sauce. Bring to a boil, reduce heat and simmer about 5 minutes. Stir in basil. Meanwhile, cook penne in large pot of salted water until tender but firm. Drain. In large bowl, toss pasta with sauce. Top with parmesan.
Brown ground beef, drain. In saucepan, saute rice and garlic in margarine/butter until golden brown. Stir in water, carrots, boullion, parsley, basil, salt and minced onion. Bring to a boil, simmer for 5 minutes, while stirring in ground beef. Transfer into a square casserole dish, cover and bake at 325 degrees for 45 minutes, stirring 2 times. Uncover, sprinkle cheddar and bake for 5 minutes or until cheese is melted.
Over medium heat, fry the Speck or bacon. Add the onion and saute until soft and transparent. Dust the liver slices with flour and saute them lightly for 2-3 minutes. Add the rest of the ingredients and simmer for 5 minutes. Adjust amount of sugar and vinegar to suit your taste Serves 4. German Traditional Cooking.
Preheat the oven to 400 degrees F. Place a wire rack on a sheet tray. Combine the Pecans and brown sugar. Lay the bacon side by side on the rack, place in the preheated oven for about 15-20 minutes, or until the bacon is sizzling and starting to brown around the edges. The object is for the bacon to cook about 3/4 of the way through before adding the topping. Mix the 3 remaining ingredients. Push the partially cooked bacon as close together as possible on the rack and brush with the cane syrup, this will give the topping something to grab on to. Cover generously with the Pecan/brown sugar topping. Place back in the oven for about 10 minutes more or until the topping is bubbly and the bacon is good and brown. Let cool. As the Praline Bacon cools it will set up and have a nice chewy bite to it.
Squeeze juice from lemon. Measure and reserve 1 tblsp of juice; add remaining juice to cold water in large bowl. Pare, quarter and core one pear at a time and place in acidulated water. Drain pears; pat dry with paper toweling. Heat butter in large skillet over medium-high heat. When foam subsides, add pears; increase heat to high. Saute pears until just golden on all sides, about 10 minutes. Add wine. Boil and cook until wine is reduced to thick glaze, about 5 minutes. Sprinkle pears with sugar and reserved lemon juice. Cook, stirring gently, over medium heat, until pears are lightly glazed. Give a good grind (but not too much) of coarse black pepper. Serve warm with a dollop of creme fraiche.
Cook beef, onion and garlic in 3 qt saucepan until beef is brown. Stir in remaining ingredients except beans. Heat to boiling, reduce heat to low. Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling, reduce heat to low. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness. To freeze for OAMC: Let chili cool to room temperature and then place into quart-size freezer bag. Remove air and freeze flat on a cookie sheet. Once frozen, can be stored in freezer standing up or stacked horizontally. To serve, thaw in fridge overnight and then transfer to a pot and reheat over medium low heat until heated through.
Cut peppers into 1-inch pieces and in a food processor chop very finely (remember to remove the GustoTM seeds - they're HOT!). Transfer chopped peppers to a deep kettle, add sugar, vinegar, and bring to a boil, stirring until sugar is dissolved. Stir in pectin and boil over moderately high heat, stirring, until it reaches the jelly stage (222°F on a candy thermometer). Transfer the jelly to sterilized Mason-type jars, filling the jars to within 1/4 inch of the tops. Run a clean silicone spatula between the jelly and the sides of the jars to eliminate air bubbles. Wipe the rims with a dampened towel and seal the jars. Note:Special equipment: instant read or candy thermometer, canning tongs.
Take two pieces of aluminum foil, big enough to fold around the fillet. Double them up, place spring greens on foil. Place fillet on greens and tuck greens under salmon. The greens and foil help the salmon not burn while on the grill, as well as add a little flavor as the greens cook. Once salmon and greens are on foil, mix the slightly melted butter with garlic, salt and pepper. Spread the butter mixture over the salmon somewhat evenly. You'll want more at the thicker end of the fillet. Sprinkle the Brown Sugar over the fillet, again, more at the thicker end to get maximum flavor thru. Slice the tomato, onion and bell pepper as thin as you can in strips. Layer the sliced vegetables over the salmon how you like. Make sure each vegetable spreads across the whole salmon. Wrap salmon with foil and refrigerate if making early in the day, or throw on hot grill. Grill should be between 350 and 375. Let salmon cook. Prepare any side dishes if needed, throw kabobs of choice on grill if desired. Salmon should cook for at least twenty (20) minutes until you fold back foil and check if done. When salmon is light pink in the middle, and the white fat of the fillet comes to the top it's ready to eat. Carefully pull salmon off grill. Place on platter with foil still underneath. Fold back all foil, remove vegetable if desired and sprinkle with fresh parsley. If Grill is unavailable, you can broil in oven at 375 for the same amount of time.
Mix the ingredients in a large glass jug together with the crushed ice. Serve in individual glasses, topped up with soda water, a commercial lemonade or 7-Up. Garnish each glass with a sprig of mint.
Preheat oven to 350 degrees F. In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour. In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter. Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool. While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing. For the Buttercream: Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth. Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely. Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable. Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.
Preheat oven to 425°F (220°C). Arrange tortilla chips in a slightly overlapping layer on a cookie sheet. In a bowl, combine chicken, cheese and 1 tbsp (15 mL) of the jerk spice; mix gently. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove. Meanwhile, dice bell pepper. Cut lime in half crosswise. Squeeze the juice from 1 half of lime into a small bowl -- add remaining jerk rub and bell pepper and mix well. Snip cilantro using Kitchen Shears. Slice remaining lime half into garish slices. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
In 2 tbsp of oil saute the onions, peppers and garlic until the onions are just golden. Add tomatoes and parsley saute gently for 4 minutes. Add the cabbage and water, simmer until the cabbage is cooked. Take out 4 soup bowls or a soup tureen and place a slice of bread on the bottom of each bowl (if using a tureen cover the bottom with a layer of bread). Cover the bread with a layer of veggies. Add another layer of bread and more veggies. Repeat one more time. Pour in as much stock as the bread will absorb. Drizzle a bit of oil on top (optional).
Cut the bread into 1 inch cubes. Mix together the bread cubes, melted butter, chopped parsley and garlic salt. Spread on one layer deep on a baking sheet and toast in a 300 degree oven for 20 minutes or until crisp.
Brown sauasage links in a fry pan over medium heat for about 15 minutes or until nice and brown. Using the same sauce pan add the onions and hamburger and cook until hamburger is browned. Mix all ingredients in a crockpot and cook on low 8-10 hours or high 4-6 hours. Serve over spaghetti noodles with fresh parmasean cheese. Freezes well!
Simply add all ingredients ( apart from marshmallows). Then put milk in and heat up as desired or add hot water when done add marshmallows this is one of the world's best hot chocolates!
Pour milk in blender. Add jello powder and ice cream; put lid on blender. Blend at high speed 30 seconds or until smooth. Pour into glasses and serve immediately. For a "frosty" look, freeze glasses for 1/2 hour before serving.
Preheat oven to 375 degrees F. In a large bowl add flour, sugar, cocoa, baking powder and baking soda. Mix well. In a medium bowl mix the egg, milk, butter and vanilla. Pour the milk mixture over the dry ingredients, and mix lightly, just enough to moisten. Set aside about 1/2 cup of white chocolate chips, and mix the rest into the batter. Spoon into muffin tins that have been greased or lined with paper muffin cups. Sprinkle reserved white chocolate chips over the tops of the muffins. Bake for 20 to 25 minutes.
In a large skillet, heat oil and butter and then saute garlic and oregano for 2-3 minutes, stirring often so they do not burn. Add asparagus pieces, salt, and pepper and saute until asparagus is crisp-tender (about 8-10 minutes), stirring occasionally. Add parmesan cheese and mix well. Pour over hot prepared pasta and toss to coat. Serve immediately.
Divide eggs. Combine flour and milk, stir until smooth. Add egg yolks and mineral water, smoothen, season with salt to taste or, for sweet pancakes, add sugar. Let sit batter for 20 minutes. Beat egg whites until stiff, fold into batter. In a skillet, melt one tablespoon butter, add batter so you get a 3/4 inch thick pancake. As soon as the pancake has set, flip over, fry briefly, then tear the pancake into pieces. Keep scrapings warm and continue with the rest of the batter, adding more butter to the skillet as necessary. Serve savoury Kratzede with asapargus ans sauce Hollandaise. Serve sweet Kratzede dusted with powedered sugar and fruit compote.
Put a large pot or kettle over a medium heat. Add sugar, water, and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces and decorate with melted chocolate.