HumbleIntelligence/food-ner-1-Million huggingface dataset:
Firstly, sift the flour and baking powder together into a bowl. Then, in a larger bowl, cream butter and sugar. Beat in eggs and add vanilla, then pour the dry ingredients into the wet and mix. Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes. Combine the next 3 ingredients until creamy. Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.
Unroll pizza dough onto large counter top. Cut dough in half lengthwise to make 2 strips, ~4 inches by ~18 inches. Gently stretch dough until it is about 3 feet long, and 6 inches wide. It will be semi thin. Lay 5 pepperoni slices across end of the dough, just inside the short end edge. Lay 2 strips of provolone onto the pepperoni. Gently pull ends of dough, on side up over the edge of the pepperoni's about 1 inch. From end, roll dough 1 1/2 times to cover the pepperoni and seal the roll. Slice the roll off from the dough strip with sharp knife, Each strip should make 3 rolls. Repeat. Bake on preheated 400 degree oven approximately 10 - 15 min., until golden brown. Serve with Ranch and / or Pizza sauce in little dishes to dip the end of the roll into. Enjoy!
Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red chili peppers. Cover and refrigerate. Cut beef diagonally, against the grain, into 1/4 inch slices. Thread each slice onto a skewer. (Make sure if you use bamboo they are well soaked or they will burn.) Cover and marinate overnight. For each serving: Brush 2 beef ribbons generously with basting mixture. Broil or grill to desired doneness, basting once or twice.
Combine all the ingredients in a blender and blend until smooth. Pour the smoothie into 2 tall glasses and serve.
Grind the fennel seeds until fine. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second later, put in the ground asafetida. A second after that, put in all the meat and the salt. Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid.
FILLING: Combine sugar, flour, cocoa, and salt in medium saucepan; stir in milk. Cook over medium heat, stirring constantly until mixture boils; remove from heat. Stir half of the mixture into beaten egg yolks; return egg mixture to saucepan. Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat and stir in butter and vanilla. Cool for 10 minutes. Pour into pre-baked pie shell. MERINGUE TOPPING: Heat oven to 350°F. In small mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Spread this on warm pie filling, carefully sealing to the edges of crust. Bake 5 to 8 minutes or just until meringue is lightly browned. Cool to room temperature; chill for several hours.
Pick over beans. In a large bowl soak beans in cold water to cover by 2 inches over night. Drain beans. In a 5-quart dutch oven simmer beans, oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes to 90 minutes, or until beans are almost tender. Add salt and simmer beans until just tender, about 15 minutes more. Drain beans in a colander. Chop bacon and in the dutch oven cook over moderate heat, stirring, until browned. Add Turkey wings, beans, salsa, beer, water, hot pepper jelly, spices, salt and pepper to taste and cook in a 325 degree oven, stirring, until most of liquid evaporates, about 30-60 minutes. You can fight over the wings or the skin and bone can be discard, shred meat and add back to beans. Serve with white rice.
Slice enough mushrooms to measure 1 cup. Chop remaining mushrooms. Cook and stir sliced mushrooms in 2 Tbls of butter in a 3qt. saucepan over low heat until golden brown. Remove with slotted spoon. Cook and stir chopped mushrooms and onion in remaining butter until onion is tender. Stir in flour, Salt and Pepper. Cook over low heat stirring constantly, about 1 minute then remove from heat. Stir in broth and water. Heat to a boil, stirring constantly. boil and stir for 1 minute. Stir in half-and-half and sliced mushrooms. Garnish with parsley (opt).
Peel the sweet potatoes and slice about 1 1/4 inches thick. To a pot filled with just enough water to cover the potatoes, add 1/2 teaspoon salt to the water; bring to a boil. Add potato slices and simmer for about 12 minutes or until slightly softened. Remove the slices carefully to a wire rack and allow to cool for about 10 minutes. In the meantime mix together the olive oil and butter; set aside. Preheat oven to 350 degrees and line a large baking sheet with parchment paper or foil. In a small bowl, blend the topping ingredients together, making sure the sugar is completely distributed. Using a flat-bottomed bowl or glass, slightly mash each potato slice, taking care that they stay intact. (Note: If the bowl/glass sticks, rub a little olive oil on the bottom.) Using only half of the oil/butter mixture, drizzle each slice with a mixture of the butter and oil. Sprinkle the slices evenly with half the topping mixture, avoid getting the topping on the sheet between the slices, if possible, for it will burn and smoke before the potatoes are done. Note: if the patties are firm enough, simply dip them into the mixture, patting to stick. Gently turn over each slice, drizzle with the remaining butter/oil mixture and sprinkle with the remaining seasonings. Place slices on prepared baking sheet. Bake in the preheated oven for 20 minutes, carefully flipping each slice and return to oven for about 10 minutes more. Serve immediately.
For Crust: Combine crumbs and butter. Press on bottom and completely up sides of 10-inch springform pan. Refrigerate 30 minutes (or chill in freezer). For Filling: Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95°F). Add whole eggs and mix well. Add yolks and mix until thoroughly blended. Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Stir a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated. Turn into crust and chill at least 6 hours or, preferably, overnight. For Leaves: Melt chocolate and shortening in top of double boiler. Using spoon, generously coat underside of Camellia or other waxy leaves. Chill or freeze until firm. Whip remaining 2 cups cream with sugar to taste until quite stiff. Loosen crust on all sides using sharp knife; remove springform. Spread all but about 1/2 cup cream over top of mousse. Pipe remaining cream into rosettes in center of pie. Separate chocolate from leaves, starting at stem end of leaf. Arrange in overlapping pattern around rosettes. Cut pie into wedges with thin sharp knife.
Simmer the peppers, onions, and mince garlic cloves in chicken broth for 10 minutes. (use enough broth to cover vegetables). Add canned tomatoes, tomato paste, and raw ground turkey then heat to almost boiling. Simmer another 10 minutes. (Add more broth, if needed, to simmer turkey in). Add oregano, cumin, salt and chili powder. Mix well and heat until boiling, stirring often. Add kidney beans and 1/4 cup Kahlua. Lower heat and simmer for 40 minutes, stirring often to prevent sticking to the bottom of the pan. Add another 1/4 cup Kahlua. Simmer for another 20 minutes, stirring frequently. Turn off the heat and let sit for 15-20 minutes. Ladle into bowls, then top with cheddar cheese, sour cream. Serve with corn bread.
Preheat oven at 350°F Place an oven rack in the middle. Cut the chicken and bell pepper in fine slices. Cut the onions in rings. In a non stick skillet, roast the chicken in a little bit of oil until cooked through and golden. Set aside. In the same skillet, cook the bell pepper and onion in a little bit of oil about 5 minutes. Set aside. Brown the mushrooms at high heat. Set aside. Put the tortillas on a working sheet. In the center, put salsa from top to bottom. Then put the chicken, bell pepper, onions, mushrooms. Sprinkle with grated cheese. Flip the sides until both sides touch. Put wet toothpicks in the tortillas to keep them closed. On a baking sheet, put the tortillas and put in over, on the middle rack. Cook about 20 minutes until cheese begins to melt and tortillas are a little bit golden. Remove from the oven and remove the toothpicks. Sprinkle with cheese and put back in oven under the broil a few minutes until the cheese is golden.
Preheat the oven to 350 degrees. Trim the fat from the edge of the ham slice, if necessary. Place the ham slice on a rack in a shallow baking pan and bake for 30 minutes. In a small saucepan, combine the cornstarch or arrowroot powder and water. Stir in the apricot jam, brown sugar, wine, and lemon juice. Cook over medium-low heat for 5 to 6 minutes until the sauce is thickened and bubbly. Stir in the blueberries and cook 2 to 3 minutes. Spoon the sauce over the ham and serve. Exchanges: Very Lean Meat Exchange -- 4 Fruit Exchange -- 1 Fat Exchange -- 1/2 Calories -- 224 Calories from Fat -- 56 Total Fat -- 6g Saturated Fat -- 2g Cholesterol -- 60mg Sodium -- 1463mg Carbohydrate -- 12g Dietary Fiber -- 1g Sugars -- 9g Protein -- 27g.
Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside. FILLING: Combine all filling ingredients in small bowl; mix well and set aside. CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well. Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack. GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil. Reduce heat to medium; cook, stirring constantly, for 1 minute. (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.). Drizzle glaze over cake. Serve cake warm or at room temperature.
Paint one side of the baguette slices with olive oil , place oil side up on a cookie sheet and toast in a 300F oven until lightly browned, flip & just dry the bottom side. A head of time chop your tomatoes, finely chop the chipotle peppers and grate your cheese. Preheat oven to 350f. 20 minutes before serving assemble the Bruschettas. Evenly distribute the tomatoes on the 12 slices, top with apprx 1 tsp chpotlr and cheese. Place in 350f oven for apprx 15 minutes or until the cheese has melted. I like to turn on the broiler for the last minute or two.
In a small sauce pan combine pomegranate juice and sugar. Bring to a boil over high heat, stirring until sugar is dissolved. Boil for 1 minute longer (should be around 5 minutes altogether). Remove from heat and cool. Cover and refrigerate up to 2 weeks. Freeze in airtight containers up to 3 months.
BEAT the cream cheese with an electric mixer until smooth. Add the sugar, vanilla and gelatine mixture, beat for a further 2 minutes or until the sugar is dissolved. Stir through the whipped cream. SPOON some of the mixture into the base of a foil and cling wrap lined 2L bowl/colander. Arrange the rollettes evenly in the bowl, and pour over the remaining mixture. Refrigerate for 1 hour, until set. TURN the cake out onto a serving plate. Cover the cake completely with the extra whipped cream, tinted slightly with a food grade colouring of your choice. Use a palette knife to create a swirled effect. ADD the doll into the top, and decorate with marshmallows, lollies and cachous.
In a small mixing bowl, combine the cream cheese, confectioners' sugar, and pumpkin pie spice. Beat in whipped topping until well blended. Refrigerate until serving.
Put the frozen pepper & onion mixture in a microwave safe bowl and microwave for 2-3 minutes until hot. Drain. In a larger serving bowl (which I just use to eat out of ), stir together beans and rice, and microwave for 2-3 minutes. Stir in peppers and onions, and salsa.
Cook spaghetti as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium-high heat. Add meat; cook 5 minute or until lightly browned, stirring frequently. Add peppers and peas; cook and stir 4 minute or until vegetables are crisp-tender and meat is done. Drain spaghetti, reserving 1/4 cup cooking water. Mix reserved water, peanut butter, sweet chili garlic sauce and lime juice until blended. Add to meat mixture in skillet; mix well. Add spaghetti; toss to evenly coat. Cook 2 minute or until heated through, stirring occasionally. Top with onions and cilantro.
Combine all ingredients in a slow cooker. Cover, and cook 4-6 hours, or until the flavors have blended and the soup is thoroughly heated.
Mix sour cream, mayonnaise, sugar, lemon juice, mustard, celery seed and pepper in small bowl. Place flat side of 1/4 head of cabbage on a cutting board and cut off core. Cut the cabbage into thin slices. Cut slices several times into smaller pieces. Makes around 2 cups. Peel and shred the carrot. peel and chop onion. Place cabbage, carrot, and onion in a med. bowl. Pour sour cream mix over and mix with large spoon until everything is coated. Cover and refrigerate for at least an hour to blend flavours.
Preheat oven to 350°F. Melt the margarine and stir in the brown sugar. Add the eggs and vanilla. Then all of the dry ingredients. Finally the chips and nuts. Pour into a greased 10 x 15-inch pan and bake 25-30 minutes (you can use a 9 x13 BUT the cookies will take at least ten more minutes to get done in the center and by the 30 minute mark you will need to cover with foil to prevent over browning). Allow to cool at least 30 minutes (if possible) and cut into squares -- store in an airtight container. Makes 30 small squares.
Cut 15 grape tomatoes in 1/2 and place on lightly oiled baking sheet. Bake in preheated oven 300°F 45-60 minute (wrinkly around the edges). Cook bacon until crisp, cool and break up into pieces. Spread Philly cream cheese on 15 crackers. Press in 2 baby spinach leaves and top with bacon piece and 2 tomato pieces.
In a large bowl, combine the beef, spring onions, parsley, lemon juice, soy sauce, 1 teaspoons olive oil and milk. Season with salt and pepper. Shape into 4 equal patties. (These may be covered with plastic wrap and refrigerated until needed. Remove from fridge 30 minutes prior to cooking.). Heat the olive oil in a large fry pan over medium heat. Cook the patties for 5 minutes on one side. Flip patties over, baste with a little soy sauce and cook an additional 3 minutes for medium-rare or longer for well-done. Serve immediately with your favorite side dishes.
Combine all ingredients except for the rice flour and oil. Mix thoroughly by hand. Don't use a mixer because the mixture will be too soft and gooey. Roll the tofu balls in the rice flour and then fry until golden brown all over - about 5 minutes.
Preheat the broiler. Squeeze excess moisture from the spinach. In a food processor bowl, combine all the ingredients except the cheese and process just until the mixutre reaches a uniform consistency and holds together. Form into 6 patties and broil for 5 minutes on each side, until slightly brown. Top with the cheese during the last minute, if desired. Serve immediately, plain or on a bun.
1.Preheat oven to 425 degrees. 2.Lay out thinly sliced chicken breast (pound if they are more than 1/4 inch thick). Then top with prosciutto so that one entire surface of breast is covered. 3.Mix flour, salt, and pepper together on plate. Dredge chicken in flour and gently shake off excess. 4.Heat 1 tbsp of olive oil over medium high heat in non stick pan. Working in batches, sautee each breast placing procuitto side down first for about 2-3 minutes on each side. Chicken should have a nice golden brown color to it. Repeat process adding more olive oil as needed for each chicken breast. 5.Place chicken on baking sheet and place on upper rack in oven. Bake for 7-8 minutes. 6.Meanwhile, turn down heat to medium low and add garlic to pan to cook for about 30 seconds. Careful not to burn garlic! 7.Then add white wine to deglaze pan, scraping off brown bits from bottom and sides of pan. 8.Turn up heat and bring wine to a boil and let reduce. 9. Add chicken stock. Roll butter in flour, add to sauce and whisk quickly to prevent clumping. This will thicken the sauce. 10.Add thyme and parsley. Season with salt and pepper to taste. 11.Remove chicken from oven and top with wine sauce. Serve immediately.
1. Bring a 4-qt. saucepan of salted water to a boil, and add beets; cook until just tender, about 3 minutes. Drain and transfer to a bowl of ice water, and let sit for 2 minutes to chill. Drain and place beets in a sterilized 1-qt. glass jar along with mustard seeds, allspice berries, peppercorns, cloves, cinnamon, ginger, and orange peel. In a medium bowl, stir together whey, honey, and filtered water; pour over beets until covered. Pour any remaining brine or water into a resealable plastic sandwich bag, and place bag on top of beets to keep them submerged. 2. Drape a clean kitchen towel over the jar, and let it sit at room temperature until beets have cured to your taste, about 1 week. Season after curing with kosher or sea salt to taste, cover jar with lid, and refrigerate for up to 1 week.
Wash and slit eggplants into quarters without slicing all the way through (see picture). Keep soaked in water for 30 mins while you prepare the masala. Dry roast peanuts and sesame seeds. Keep aside. Dry masala: In a tbsp of oil, roast channa dal, urad dal, red chillies, corriander seeds if using (instead of powder), mustard, cumin and curry leaves until the dals turn slightly brown. Grind together the above roasted dry masala along with grated coconut, tamarind paste, turmeric powder, jaggery, hing, salt and 2 chopped onions. Add corriander powder if using (instead of seeds). Add as much water as needed to get a semi solid paste (about 1/4 cup water). The ground masala should not be watery. Mix the remaining chopped onions to the ground masala. Stuff this masala into the slit eggplants. In a skillet / wok / karahi, heat oil and place stuffed eggplants in one level. Add required amount of water (anywhere from 1-2 cups) to left over masala and pour over the eggplants. Cook till eggplants are done turning over every 5-7 minutes Takes about 50-60 minutes Add another 2-3 tbsp oil if required.
Mix eggs, sour cream, salt and pepper and set aside. Saute onions and sausage. Drain fat. Add all ingrediants to eggs except cheese. Pour into greased, oversized, muffin tins, Makes 12 large. sprinkle grated cheese on top. Bake at 350 for 20 minutes or until set.
First you have to roast the garlic. Preheat oven to 425. Slice 1/4" off top of head of garlic. Wrap garlic in foil. In small baking dish, roast garlic until it turns buttery soft, 30 to 40 minutes Let stand 10 minutes to cool. While garlic is cooling, in serving bowl, mix chickpeas with basil and vinegar. Set aside. When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature.
Boil pasta until its cooked the way you like it. Drain and return to saucepan, reserving about a cup of the pasta water. Mix all remaining ingredients in a blender. Pour over noodles and stir until sauce is incorporated and sauce it heated. Add pasta water as needed to adjust consistancy. Enjoy!
Add a 1/2 teaspoon chilli powder and turmeric to the chicken pieces. Mix well and let it marinate for atleast 1/2 hour. Heat a heat and add oil. When the oil is hot, add the ginger and onion. Fry in medium heat until the onions are brown and soft. Add chopped tomatoes and continue frying until oil begins to leave. Add the remaining salt and chilli powder and continue to fry stirring occasionally for 3 minutes. Add the well marinated chicken pieces and mix well so that all the pieces are coated with the onion, tomato gravy. Close the vessel with lid and let the chicken cook on low-medium for about 5-7 minutes. Add a little water and the yogurt and mix well. Let it cook for a few more minutes until the gravy becomes a bit thick. ( the yogurt added makes a very rich gravy). Switch off the stove. Sprinkle with the chopped cliantro leaves. Serve hot with white rice.
Mix together flour, baking powder, and salt. In a separate bowl combine eggs, sugar, milk, and vanilla; mix well. Combine egg mixture with dry ingredients. Melt butter and add to batter, beating well. Pour into 2 greased 8-inch baking pans. Bake at 375 for 25-30 minutes. Serve warm or cold with strawberries and a little milk!
Mix all ingredients and chill to blend flavors. Yum! Thanks to Pinterest for this recipe.
Preheat oven to 350-F. - Bake 30 minutes total, stirring after 15 minutes. Place rice in strainer and rinse under running water until it runs clear. About 2-minutes. This is important to create a dry, non-sticky restaurant style rice. Drain rice, making sure to shake out as much water as possible. Heat canola oil to medium high in a dutch oven (3qt to 6qt) on the stove top. Drop a few rice grains in the oil. When they sizzle, add all remaining rice. Stir constantly and fry rice until it is light golden and translucent, about 6-8 minutes. Add onions and stir into rice. Cook while stirring about 2 more minutes. Add garlic and stir for another minute. Stir in chicken broth, tomato paste, green chilies and diced tomatoes. Stir well and bring to a boil. When rice reaches a boil, place lid on dutch oven and place in 350-F preheated oven. Bake 15-minutes then open oven and stir well. Replace dutch oven lid and bake another 15 to 20-minutes until done. Remove from oven and stir in chopped cilantro. Cover and allow to rest about 5 minutes before serving to allow cilantro flavor to be absorbed by the rice.
Mash blue cheese with some of the mayonnaise until well blended. Transfer to a food processor or blender. Add remaining mayonnaise with sour cream, milk, lemon juice, mustard, cayenne, garlic powder and pepper. Blend until smooth. Transfer to a bowl or jar, cover and refrigerate until ready to serve.