HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, add sugar and beat until light and fluffy. Add vanilla and lemon juice. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt and add to creamed mixture and mix well. Chill, then roll dough to about 1/8 inch or thicker. Cut into various sized Christmas trees. Squeeze bottom of trunk a little so it will fit into jelly wreaths when baked. Bake in preheated hot oven at 425 degrees F for 5 minutes or until edges are lightly browned. Cool. Cover with frosting; decorate. For Frosting: Heat and boil the 1/2 cup butter in heavy saucepan until lightly browned; do not burn. Stir in 3 cups powdered sugar and vanilla. Add water a few drops at a time until frosting is of spreading consistency. Frost cookies, then decorate with cake decorator using colored icing of your choice and top off with sprinkles, bits of candied cherries, etc. To stand, set each in ring of bought jellied candies.
saute turkey in stock pot with water or olive oil spray. add rest of ingredients. simmer for 30 mins or until barley is cooked though. tastes better each passing day (if you can wait).
Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces. Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes. Add 1/2 cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes. Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.
Peal the cucumber and grate it. add the salt and keep it aside for 10 minutes. Pound the peanuts roughly. Slit the green chilies, remove the seeds if you want it a little less spicy. Cut the coriander finely. Now squeeze the water out of the cucumber and place it in a bowll. Add the peanuts, green chillies, coriander. Mix in the curd. In a pan heat the oil well and add the fenugreek seeds. Remove the pan from the fire when the seeds splutter and add to the cucumber mix.
MIX soup, water, rice, onion powder and black pepper in 2-qt shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper & salt. COVER and bake at 375* for 45 min or until chicken is no longer pink and rice is done. UNCOVER and sprinkle cheese over chicken.
Fry the chorizo in oil until completely "browned" (good chorizo is red) and very crispy. (At this point, I'd drain the oil off of it -- although Alex says that "authentically" it should be left swimming in the pan.) Keep the chorizo on heat that's just high enough to keep it hot. Heat another pan over medium heat. When the pan is hot, place a corn tortilla in the bottom for about 15-30 seconds and then flip it and repeat this with the opposite side (15-30 seconds; then flip. This will help prevent sticking). Cut a reasonable piece of Mexican cheese and place on one half of the tortilla in the hot pan. When it starts to melt, spoon about a tablespoon of chorizo onto the melting cheese, fold the tortilla in half and immediately remove the taco from the heat. Stuff a little guacamole, salsa, queso blanco, sour cream or whatever you prefer in the tortilla to keep it company and immediately eat. These are good HOT -- so don't bother making a bunch ahead. This is the kind of food you cook for people standing around in the kitchen so they can eat it fresh.
Pulse oats in blender until powdery. Add 1 cup of water and incorporate the other ingredients. Blend until smooth.
Preheat oven to 375F. Season cube steaks with seasoned salt and pepper; place in a 9x13 baking dish. Layer sliced onions and mushrooms over the steaks. Combine soup and water; pour over steak, onions and mushrooms in baking dish. Cover with foil and bake at 375F for 45 minutes, uncover and bake 15 more minutes. Note: Time may be more or less depending on the thickness of the cube steak.
Mix all ingredients except sour cream in a bowl. Add sour cream last. Bake at 350 for 35 minutes or until a knife inserted in middle comes out clean.
Bring 1 cup water to a boil. Add jello and stir until COMPLETELY dissolved. Add cold water and refrigerate until almost set. Begin adding softened ice cream, small amounts at a time, and beat with hand mixer until smooth. Refrigerate until firm, 2-3 hours. OPTIONAL (this is very pretty in a clear glass bowl):When jello and ice cream mixture is completely set, drain a can of peaches or other fruit and layer on top of jello mixture. Repeat directions for jello with a second package; refrigerate until almost set, then pour carefully over fruit for a clear layer. Refrigerate until completely set.
In a medium bowl, combine the sausage, green onions, soy sauce, hoisin sauce, and garlic. Place 8 wonton wrappers on a clean surface and brush edges with water. Place 1 tablespoon of pork mixture in center of each wrapper. Gather edges of wrapper together over filling. Press edges of wrapper together, enclosing the filling completely. Repeat with remaining wrappers and filling. Place a collapsible metal steamer rack in a large wide pot. Fill pot with 1/2-inch water. Spray steamer rack with nonstick spray. Bring water to a simmer. Working in batches, arrange dumplings on rack 1-inch apart. Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes. Watch the water level and add more as needed. Transfer dumplings to a platter and serve with dipping sauces.
Cook sausage according to package directions, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. At this point you may mix with the pasta or serve separately. Top with fresh parsley. Serve warm.
Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours. Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper. Bring to a boil, remove the hot pepper. Then add the rice and stir. Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot as a side dish. * Can use 16-oz. can cooked beans instead. Drain and combine with water and other ingredients except rice. Boil, reduce heat and simmer for 5 minutes. Add rice, boil, reduce heat and cook about 20 minutes or until liquids are absorbed.
Carefully pick through the crab meat to remove any cartilage. In a large mixing bowl, combine the egg, bread crumbs, Old Bay Seasoning, lemon zest,parsley, Dijon mustard and mayonnaise. Carefully fold in the crab meat, cover and refrigerate. In a small mixing bowl, combine the mayonnaise, capers, relish and shallots. Cover and refrigerate. Adjust the top oven rack so that it is about 8 inches away from the broiler and preheat the broiler to to medium high. Spray a cookie sheet with non-stick spray. Shape the crab meat mixture into 4 cakes and place them on the prepared cookie sheet. Broil the crab cakes until they are golden brown, about 3 to 4 minutes. Turn the oven to 350°F until the crab cakes are warmed through, about 4 to 5 minutes. Serve each cake with a generous dollop of tartar sauce.
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken). The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!
Cut the tofu into cubes and put it on a heatproof plate. scatter the spring onion, chilli, corriander and soy sauce over the tofu. Put the oils into a small saucepan and heat until they are smoking. Then immediately pour the oils over the tofu.
Chop apple, avocado, and banana and mix together in a bowl with the drained mandarin oranges, raisins, and chopped nuts. Thorougly mix all dressing ingredients together in a bowl. Pour dressing over fruit mixture, stir, and serve.
Roast the eggplant in a hot oven until the insides are soft, about 45 minutes. You will see the eggplant start to shrivel. Let cool and scrape out the pulp. Mix the flesh in a food processor with the rest of the ingredients. Serve chilled with a baguette or pita bread for dipping.
Melt butter with cocoa in microwave. Stir well. Add sugar substitute, vanilla, cream, peanut butter. Drop by spoonfuls onto waxed paper and refrigerate.
Boil water and add tapioca. Reduce heat and simmer 15 minutes. Bring almond milk to a boil and add to tapioca. Simmer about an hour, or until a little thicker than egg whites. Stir frequently. Remove from heat, add remaining ingredients. Chill until more solid.
Drain Cooked Lasanga noodles on paper towel (you can do this in layers with paper towel in between). Mix together 3 Cheeses, salt& pepper and eggs. Lay out 3 or 4 noodles at a time. Spread about 1/8 thick of cheese mixture on noodle and roll up like a jelly roll. Place rolls side by side in 2 9X13 pans that you have sprayed with Pam and spread some of the spaghetti sauce on the bottom. Spread remaining Sauce on top. Cover tight with Heavy Duty Aluminum Foil; bake at 350 for 1 hr and 15 minute.
Boil brussels sprouts and green beans until tender, about 20 minutes. Drain well and set aside. On medium heat, in a frying pan, melt butter. Add garlic, and let brown just a little bit. Add brussels sprouts and green beans, and toss in butter. Salt and pepper, to taste. Serve with a little Balsamic vinegar sprinkled over the top.
Preheat the oven to 350 degrees F & grease an 8"x4" loaf pan. In a small bowl, combine orange zest, orange juice & boiling water & let stand for 10 minutes. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, baking soda & salt. In another bowl, beat together the egg, butter & vanilla, then when the OJ mixture is ready, add that to this mixture, before stirring this mixture into the flour mixture just until moistened. Fold in the chocolate chips, then pour into the prepared loaf pan & bake 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes before removing the loaf from the pan & putting it upright on the wire rack.
Combine all ingedients for the Herb Marinade -- and set aside. Cook eggplant in 1" boiling water for 3 minutes and drain. Cook carrots in 1" boiling water until just tender crisp and drain. Cook unpeeled potatoes in 1" boiling water for approximately 15-20 minutes. Drain and cut in half. Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well. Refigerate for 2 hours or overnight. Drain veggies and reserve marinade. Using 8 metal skewers, thread veggies, alternating varieties. Place on lightly greased grill, over low heat. Cook, turning often, basting with the reserved marinade for 10-15 minutes, or until veggies are tender. Sprinkle lightly with salt before serving. Remaining marinade can be used again. It can be refrigerated for up to 2 weeks. Makes 8 skewers; 2 skewers per person. NOTE: If wooden skewers are used, soak them in water for 15-20 minutes before using. This prevents the wood from burning.
Cook pasta according to package directions, except omit salt. Meanwhile, in a large skillet add oil and curry powder heat over medium heat, stirring constantly, for 1 minute. Add broccoli and red pepper and stir fry 3-4 minutes or until crisp-tender. For sauce: In a large saucepan stir together yogurt, chicken broth, flour, mustard and salt. Cook and stir until thickened and bubbly, then cook and stir about 1 more minute. Add pasta and broccoli mixture to sauce and toss to coat well. Heat over low-medium heat just until heated through. Serve immediately.
Bake 4 flatbreads for 3 minutes in a 400°F oven, flipping halfway through cooking time. Remove flatbreads from oven and drizzle each with 1 tsp olive oil. Divide 2 cups baby spinach, 4 oz fat-free feta, 8 oz roasted red peppers, 1/2 cup chopped onion, and 1/2 tsp black pepper among flatbreads. Bake for 3 more minutes.
Sift the cornstarch, flour and baking powder together in a medium bowl. In a mixer bowl, beat the butter and sugar together until light and fluffy. Add the egg yolks, beating until they are incorporated. Reduce the mixer speed to low and add the flour mixture in 3 batches, allowing each batch to become incorporated before adding the next. Form the dough into a disc without handling it too much. Wrap with plastic wrap and refrigerate for at least 1 hour. Preheat oven to 350°F Remove the dough to a lightly floured work surface and roll out to about 1/8-inch thick. Cut out 40 2-inch rounds, and carefully place the rounds on two lightly greased cookie sheets. Bake for 9 to 10 minutes, but not so long that they begin to brown. Remove from the oven and cool for 5 minutes. Then remove the cookies to wire racks and cool completely. Spread about 2 teaspoons of dulce de leche on the flat half of a cookie and cover it with the flat half of another cookie to form a sandwich. Repeat with the remaining cookies. If desired, sprinkle the finished cookies with powdered sugar.
Mix together flour, sugar, baking soda, baking powder, and salt. Add yogurt, vanilla, water, milk, and lemon juice. Mix until just blended - do not overmix! Pour into oiled 8x8-inch pan and bake at 350 F until a toothpick comes out clean, about 30 minutes. Remove and allow to cool completely. Combine strawberries, cornstarch, sugar, and water in a saucepan. Cook over medium-high heat until sauce boils and thickens. Spread over top of cake. May be served warm or chilled.
Preheat the oven to 350 degrees. Slice the orange into approximately 1/8 inch slices. Cut 4 of the slices in half. Using the other remaining slices, rub the top of the fish fillets with orange. Discard those orange slices. Place the fish fillets on a baking sheet. Slice the green onion, green part only. Scatter the green onion evenly on each fish fillet. Place 2 of the slices on each fish fillet, on top of the onion. Fasten the oranges to the fish with cloves. (One clove for each orange slice.). Bake at 350 degrees for 15 minutes of until the fish flakes easily. Serve the fish as is, but I don't recommend eating the orange.
Break club crackers into individual crackers. Put on two cookie sheets. Mix butter, oleo, sugar and boil until foamy about 1 minutes. Put slivered almonds on top of crackers. Pour butter mixture on crackers. Bake 10 minutes at 350 degrees. Watch carefully. Put on wax paper.
Beat sugar, egg, extract, and milk, add flour and baking powder, finally add margarine. Pour into bundt cake pan sprayed with cooking spray (or specialized Scandinavian cake pan). Bake at 350 degrees for 40-50 minutes. Edges must be golden brown. Cool in pan before removing. Bread will break if removed too soon. Sprinkle with confectionary sugar. Cool cake in pan before removing as it can break apart. Variation: before pouring batter into pan, sprinkle sliced almonds on the bottom.
Remove seed from chilli to tone down the spiciness. Blend all ingredient. Add salt and pepper to taste. Do add additional sugar and lime juice before serving if you like it less spicy. Keep in bottle- chill if possible.
Pleace breasts in the center of a plastic food storage bag or 2 large sheets or waxed apper. Pound out the chicken from the center of the bag unsing a mallot. Be firm but controlled. Defrost spinach in the microwave. Transfer spinach to a kitchen towel(or paper towels). Twist towel and wring out spinach. Transfer to medium mixing bowl. Place a nonstick skillet over moderate heat. WHen it is hot, add butter, mushrooms, garlic, and shallot/onion. Season with S&P and saute for minutes. Transfer mushrooms, garlic, and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat. Place a mound of stufing on each breast and wrap and rolls breast over the stuffing. Secure breasts with toothpicks. Add 3 Tbsp oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides(I put ino the oven on 375 for about 15-20 minutes). Remove breasts, add butter to the pan and flour. Cook for a minutes, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmar until ready to serve. Remove toothpicks.
Heat broiler and position rack 3- 4 inches from heat source. Squeeze 1 tbsp lemon juice into a large bowl. Crush rosemary between fingers and combine with lemon juice, salt and pepper. Stir in oil. Add chicken and turn to coat. Marinate while broiler preheats or longer if desired. Arrange chicken on broiler pan. Broil until browned and cooked through, about 15 minutes per side. If chicken browns too quickly, lower broiler pan and continue cooking til done.
Slice chicken breasts in half. Place between plastic wrap and flatten slightly, making sure they are all of equal thickness. Mix the mayonnaise, ginger, lime juice, tabasco and salt & pepper together and rub half of it over the chicken breasts. Dust lightly with the Cajun spice mix. Place on a heated barbecue grill and sear for at 4-5 minutes. Turn and sear the other side for at least 5 minutes. Chicken should be well heated through and cooked in middle when cut. Serve with a dollop of the ginger & lime mayonnaise on the side.
Pre-heat oven to 250 deg F. Add butter, whiskey, brown sugar, garlic and cayenne to saucepan and cook over low heat until melted. Spread pretzels on a baking sheet and pour butter mixture over pretzels. Toss to coat. Bake 10 minutes. Stir mixture and bake 10 more minutes. Allow to cool and enjoy!
Preheat oven to 350 degrees. Lightly grease 2- 8 inch round cake pans. Line each with a wax paper circle and grease again. Combine brownie mix, eggs and water and mix well. Stir in pecans. Spread batter evenly in the prepared pans. Bake for 15 to 18 minutes. Cool for 5 minutes and remove from pans to cool completely on racks. Peel waxed paper from layers. Beat whipping cream until foamy. Gradually add sugar and coffee, beating until stiff peaks form. Spread whipped cream mixture on bottom brownie layer. Top with remaining layer and finish frosting sides and top with whipped cream mixture. Chill until serving time.
Combine cole slaw mix, bell pepper and green onions. Toast macadamias in 3 Tbs. sesame oil until golden. Cool and add to salad mixture. Make dressing: (Combine reserved pineapple juice, soy, sesame oil, and sugar), stirring until sugar is dissolved. Pour dressing over salad, toss and refrigerate 1 hour. Toss again and serve.
Cook pasta according to package directions however cook until al-dente- or approximately 2 minutes less that it says to cook. Drain noodles. Do not rinse. Take a 9x13" pan and butter well. Sprinkle parmesean cheese on bottom of pan and set pan aside. Heat half and half, milk, butter and salt together over medium heat until hot. DO NOT BOIL. ( A non-stick pot is great so that the milk won't stick and burn on the bottom.) Take out 1 cup of the milk / butter mixture and set aside. Stir pasta into hot milk mixture and cook over medium heat until pasta and milk thickens, about 20 minutes. Pour pasta into prepared pan. Drizzle the reserved 1 cup milk mixture over top. Sprinkle parmesan cheese on top. Bake at 400' for 25 minutes or until top is beginning to brown and it is bubbly. Cut into squares and scoop out to serve.
Preheat oven to 350 degrees Fahrenheit. Brown ground beef, onion, and bell pepper until beef is browned and veggies are tender. In an oven safe baking dish (we use an oven safe glass bowl) combine pork and beans, tomato soup, dry mustard, sugar, and salt and pepper. Drain ground beef mixture and add to bean mixture. Stir well. Bake for 40 minutes.
Melt 2 tablespoons of butter in a large skillet and add onion, celery, carrot and garlic. Cook over low heat until softened, about 12 minutes. Stir in turkey or chicken and cook until heated through. Add the gravy and orange juice to the mixture and cook until bubbling. Remove from the heat, stir in the parsley and sage and season with salt and pepper. Transfer the filling to a round, oval or 9-by-12-inch baking dish and let cool. Preheat the oven to 400°. In a bowl, mix both potatoes together and add chives. Season with salt and pepper and beat in the egg. Spread the potatoes over the filling and brush the top with the melted butter. Bake in the upper third of the oven for about 30 minutes, or until the topping is lightly browned and the filling is bubbling. Let the pie stand for about 10 minutes before serving.
Drain the lychees, reserving their syrup. Coarsely chop the lychee then combine all ingredients including the reserved syrup. Freeze according to the directions for your ice cream maker.
Prepare pasta according to package instructions. When making pasta salad, I like to cook my pasta a minute or two less than recommended so it stays firmer in the dressing, and holds up better against breaking apart when tossing. Drain and rinse under cold water. In a large bowl whisk together oil, lime juice, chili powder, cumin, salt and garlic. Gently stir in pasta and set aside. Gently stir in corn, beans, green pepper, red pepper, onion, tomatoes and 1/2 of the cilantro leaves. Garnish with the remaining cilantro. Cover and chill at least 2 hours.
Preheat the barbecue to medium heat. Oil the grill. Cut the cake in thick slices of about 1 inch. In a hollow dish, whisk eggs and milk. Soak the slices of cake on both faces. Drain well. Grill the slices 2 to 3 minutes on each side to grill them with a decorative square-pattern. Serve immediately. Sprinkle with confectioner sugar. Serve this with fresh fruits and Chantailly cream or ice cream. You can add nutmeg or cinnamon to the mixture of eggs and milk.
Snip spinach and lettuce leaves. Snip olives. Cut off a hunk of cheese, and cut into crumbles. Add olives and cheese to lettuce in a large serving bowl. Toss lightly then drizzle favorite dressing or let each diner add at the table. Options: use Swiss chard instead of spinach. Try Romaine, red leaf or other specialty lettuces. Other olives could be substituted for the Kalamata (but not recommended---this was SO good with the Kalamata).
Heat 1 cup of oil until moderately hot. Add 1 cup of shelled raw peanuts and fry for 2 minutes until crisp. Drain on paper towel and sprinkle with garlic just before using (packaged peanuts can be used).
Warm the oil and fat in the pressure cooker over medium heat. Add the onion, pepper, and celery with a big pinch of salt, and saute for 5 minutes, until the veggies are soft. Add the garlic, saute for 2 minutes. Don't let it burn! Mix the spices together. Add the spices to the pressure cooker, and stir everything around. Add the ham stock, beans and bay leaves, and bring to a boil. Lock on the lid, and bring to pressure over high heat. Turn the heat down to medium, and cook at pressure for 20 minutes. Remove from the heat and let the pressure drop. Meanwhile, brown the andouille on all sides in a skillet, and cut into chunks. Once the pressure has dropped, add the sausage, lock the lid back on, and bring back to pressure. Cook at pressure for 10 minutes. Remove from the heat, let the pressure drop. Serve over white rice, garnished with the green onions or parsley, and hot sauce, if desired.