HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in order given. Chill. Bake in 400 degree oven for about 9 minutes. Note: I don't know how many cookies this recipe makes. If you know, please submit. I am guessing 2 dozen. Note: Cooking time does not include chill time.
MUSHROOM PUREE AND BURGERS:. To a hot saute pan over medium high heat, add the olive oil and butter and melt. Add garlic, onion, and bay leaf, and sweat for 1 minute. Add the mushrooms, season with salt and pepper, and cook until liquid is released and mushrooms are almost dry. Stir in the thyme and oregano; remove from the heat and allow to cool. Remove the bay leaf. Place the turkey in a large mixer and add the cooled mushroom mixture, mix well and season with salt and pepper. Form the mixture into 8-ounce patties. Pan fry or grill the burgers until cooked through. Serve on a bun with romaine lettuce, sliced red onions and chunky tomato salsa compote. CHUNKY TOMATO SALSA COMPOTE:. In a small saucepan, combine all of the ingredients and bring to a boil. Lower to a simmer and cook until most of the liquid has reduced.
Complete dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Add whipped topping, blending until smooth. Stir in pineapple, mandarin oranges, marshmallows, and nuts. Pour into serving bowl or individual dessert dishes. Chill until set, about 2 hours. Garnish with additional fruits and mint leaves, if desired.
Cook your green beans fresh or frozen. If using canned skip this. Heat the olive oil in a sauce pan, add the onions. Cook until soft about 5 minutes on low. Add everything but feta. If using canned green beans add now. Simmer on low until hot. Add feta. I've done this in the oven in a casserole dish, and in a foil packet on the grill. You're basically just heating everything through.
Preheat oven to 350 degrees. Line 42 miniature muffin cups with 1 1/2 inch bon bon papers or small baking cups. In a medium bowl, combine oil, egg, sugar, pumpkin and water. Add flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg, blend well. Stir in chopped pecans and dates. Spoon into paper baking cups, filling almost full. Top each with a pecan or walnut half. Bake 15-17 minutes or until a wooden pick inserted in centre comes out clean. Remove from muffin cups, cool on racks.
Put all the ingredients, in no specific order, in the crock pot and cook on low for about 3 hours or until done. Once the pork is cooked all the way through shred and serve on warm tortillas with your choice of toppings.
Mix 1/2 cup oil and lime juice in small bowl. Season to taste with salt and pepper. Place salmon in ziplock bag and pour marinade over salmon. Cover and refrigerate 2 hours, turning once. Combine 3/4 cup oil, tomatoes, carrot, zucchini, parsley, vinegar, olives, basil, tarragon, and capers in bowl. Season to taste with salt and pepper. (Dressing can be prepared 2 hours ahead; cover and let stand at room temperature). Prepare barbecue (medium-high heat) or preheat broiler. Grill salmon until just cooked through, about 4 minutes per side. Toss greens and endive with enough vegetable dressing to coat. Divide among 6 plates. Place salmon atop greens. Spoon additional vegetable dressing over and serve.
Heat oil in large skillet on medium high. Cut potatoes in uniform, bite sized pieces. The bigger the pieces, the longer it takes, but it's well worth it! Coat all potatoes in oil then sprinkle on half of all the seasonings (minues the dried onion.) Do not touch potatoes until they are browned on one side. Flip potatoes over, and sprinkle the second half of the seasonings on (minues the dried onion.) Do not touch until potatoes are browned on second side. Add dried onions and continue flipping and cooking (you may want to lower the heat) until potatoes are evenly browned and serve hot!
In batches, puree tomatillos, onion, garlic and chipotles in blender or food processor. Pour into saucepan large enough to hold sauce and meatballs. Stir in beef broth and bring to boil on medium-high heat. Lower heat and simmer for 10 minutes. Season with Adobo. Season beef and turkey (or pork) with Adobo. In bowl, combine meat, soaked bread crumbs, eggs, onion, minute, cilantro and oregano. Mix thoroughly. To form meatballs, put 1 heaping tablespoon of meat in palm of hand and roll into ball, about the size of a walnut. Continue until all meatballs are formed. Add meatballs to sauce, cover and simmer for 25 minutes. Ths sauced should just cover meatballs. Stir occasionally, adding water if necessary. Served in heated dish, sprinkled with chopped cilantro.
I couldn't get this put in the ingredients because it didn't recognize it, but you'll need 10 popcicle molds or plastic cups and 10 popcicle sticks. In a saucepan, combine the sugar, flour and cocoa. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickend. Cool slightly. Pour 1/4 cup into each mold or plastic cup; top with holders and insert popsicle sticks. Freeze until set. May be frozen for up to 3 months.
Break up the tofu into chunks and put in a food processor with the blueberries. Process until well blended. Add the honey then continue to process until creamy. Add in the vanilla, cornstarch, and lemon juice and process one more time until blended and creamy. Serve with apples, ginger snaps, or anything you want!
Heat oven to 450 degrees. Place sweet potatoes on a rimmed baking sheet; drizzle with 1 tablespoon oil. Season with cumin, red-pepper flakes (if using), salt, and pepper; toss to coat. Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes. In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion, and cilantro; mix gently to combine.
In a large, heavy bottomed dutch oven over medium high heat, brown both pounds of sausage. When cooked, add chopped onions and celery and saute in sausage drippings until softened, about 8 minutes. Then add pecans and saute for another 7-8 minutes until the nuts have softened and absorbed the flavors of the sausage and veggies. In a saucepan, warm the chicken broth over medium heat. Add 1 and 1/2 bags of the stuffing to the sausage mixture and mix thoroughly until the bread is coated. Add the rest of the stuffing if it looks too dry. Add chicken broth by the ladleful until the desired consistency is reached - you will likely not use it all.
Over medium heat, saute onion in oil. Add rice and garlic. Saute until the rice looks clear (usually 2 - 3 minutes). Add salt, pepper, and chicken broth and turn heat up to high. Stir well and bring to a boil. Mix in chipotle diced tomatoes and corn. Turn heat to low. Cook covered for 20 minutes.
Saute zucchini, onion, and garlic in meltedbutter in a large skillet 5 minutes or until vegetables are crisp tender. Remove skillet from heat. Sprnkle flour and salt over sauteed vegetables, tossing gently to combine. Stir in evaporated milk, sour cream and cheese. Spoon zucchini mixture into a 1-quart casserole. Bake at 350 degrees for 30 to 35 minutes or until cheese melts and mixture is hot and bubbly. Serve immediately.
In a large skillet, brown sausage and ground beef, breaking up meat as it cooks. Add onion and garlic; cook until onion is tender. Drain well, as chorizo is quite greasy. Cut the chilies into strips length-wise. Line a 9x9" square baking dish with half of the chilies; top with 1 1/2 cups of cheese. Add browned meat mixture then top with remaining chilies; set aside. Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper. Pour egg mixture over casserole. Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean. Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole. Let stand for 5 minutes before serving.
In a medium pot bring water to a rolling boil. Add sugar and let dissolve. Keep boiling it! As the water continues to boil add more sugar until it seems to be thickening. (Probably no more than 1 cup.) I never measure the "extra" sugar. I just add until it looks like it may be thickening. Boil sugar and water until it passes the "water test". THE WATER TEST: With a spoon take a few drops of your sugar and water(syrup) and let it drip into the glass of cold water. If the syrup gets hard before it reaches the bottom of the glass and forms a solid drop in the bottom it has passed the test and is ready to be mixed. If it mixes in with the cold water, it needs to boil longer. Just keep testing it every few minutes. If its been boiling a while and still doesnt get hard, add more sugar to the boiling water until it passes the test. Meanwhile, while you are waiting on your water to become syrup, put the peanut butter into a med bowl. If you use a glass bowl cleanup will be easier. Also, if you microwave the peanut butter for 30 seconds or so, it will be easier to mix. When your syrup is done QUICKLY (but CAREFULLY) pour it into the bowl with the peanut butter. Mix by hand with a spoon until mixed well. Drop by spoonfulls onto parchment paper and allow to cool in fridge. NOTE: Be extremely careful when pouring the syrup! If this stuff get on you while it is hot it is like hot glue!
In a microwave-safe dish (I use a 2-cup Pyrex measuring cup), add 2 cups water and 1 Knorr Caldo de Tomate bouillon cube. Microwave for 2 minutes to heat water. Use a wooden spoon to carefully crush and mix the cube of bouillon in the water. It does not have to be perfectly mixed in, but you do want to get it dissolved. In a 4-quart or larger saucepan on medium-high heat, add 1 tablespoon olive oil. Add uncooked jasmine rice and to the pan, and stir constantly until rice is browned slightly. This should take about 1 minute. Add the water carefully, and bring to a boil. Cover saucepan, reduce heat to low, and cook for 20 minutes. At the end of cooking, fluff rice with a wooden spoon. If the rice looks too damp, leave uncovered and allow to cook for a few more minutes while stirring to prevent burning.
Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan. Sift flour with baking powder. In large bowl with clean beaters, beat egg whites until frothy. Add sugar gradually, beating to form stiff peaks. Add yolks, 1 at a time. Slowly add flour and milk. Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes, Remove from oven and let cool on a rack. Prepare Topping. Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes. Prepare Meringue and refrigerate. Before serving, cut cake into squares and spread Meringue over each. Garnish as desired with fresh berries and mint leaves. Topping-------------------------H' . Combine milks and sour cream (do not beat). Use as directed. Heat water in a saucepan. Add sugar and turn off heat. Let sit until sugar is dissolved. In clean electric mixer bowl with clean beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks. Store in refrigerator. This can be served immediately but is best made 24 hours ahead and chilled. The meringue will keep, covered, 2 days in the refrigerator.
Combine all ingredients in a large saucepan and simmer for 5 minutes. Baste onto your meat while it's on the grill. Refrigerate extra sauce.
Preheat grill to medium-high heat. Mix meat, cheese, bread crumbs and 2 tablespoons of the barbecue sauce. Shape into four patties. Place patties on grill; cover grill with lid. Grill 4 to 6 minute on each side or until burgers are cooked through (160°F), brushing with remaining 2 tablespoons barbecue sauce during last 2 minute of grilling time. Fill buns with burgers and lettuce, if desired. For more flavor, try adding 2 tablespoons KRAFT 100% Grated Parmesan Cheese and 1/4 teaspoons Italian seasoning to the meat mixture. Serve with pickles, if desired.
In a large frying pan saute the garlic, onions and mushrooms in the oil and butter until tender. Deglaze the pan with the wine. Add the cream and sage and simmer for a few minutes. Stir in the cheese. Season with pepper. In a large pot bring 6 quarts of salted water to a boil. Cook the penne for about 10 to 12 minutes until al dente. Drain and add the penne to the sage cream sauce. Plate and garnish with parsley.
Stir together flour, cocoa, espresso, baking powder, and salt in a medium bowl. Beat butter and brown sugar with a mixer until light and fluffy, about 3 minutes. Beat in egg until well combined; mix in cooled bittersweet chocolate. Reduce speed to low, and gradually add flour mixture; beat in milk until just combined. Cover dough with plastic wrap. Freeze until firm, about 45 minutes. Preheat oven to 350°F Line 2 baking sheets with parchment. Shape dough into 1/2-inch balls (exactly 1 teaspoon each). Pour confectioners' sugar into a medium bowl; working in batches, roll balls in sugar 2 times, letting them sit in sugar between coatings. Place on baking sheets, spacing each 2 inches apart. Bake until cookies have spread and coating is cracked, 10 to 12 minutes; cookies will still be soft to the touch. Let cookies cool on a wire rack.
Preheat the oven to 350°F Grease and lightly flour one 8 1/2-by-4 1/2 inch loaf pan or three 6-by-3-inch loaf pans. Using the large holes of a box grater-shredder or the large-holed shredder blade of a food processor, shred the zucchini. You should have about 1 cup. Set aside. In a bowl, combine the oil, sugar, eggs, and vanilla. Beat vigorously with a whish or with an electric mixer on medium speed until pale and creamy, aoubt 1 minute. Stir in the shredded zucchini until blended. In a bowl, stir ogether the flour, baking powder, cinnamon, salt, baking soda, prunes, and walnuts. Add the flour mixture to the zucchini mixture and stir just until combined. The batter will be stiff. Scrape the batter into the prepared pans. Bake until the bread is firm to the touch and pulls away from the pan sides, 50-60 minutes for a large laf, 35-40 minutes for small ones. A cake tester inserted into the center of a loaf should come out clean. Let cool in the pans on a rack for 10 minutes. Turn the bread out, place upright on the rack, and let cool completely.
Mix flours, milk powder, yeast and sugar in a big bowl. Add the egg and cold water and mix to form a dough. Add in the butter and salt and knead till a smooth dough forms. This takes a while. At first the dough will be greasy and seem as if there is too much butter in it. But as you knead and knead and knead, it will eventually get to the point you want it to be. Cover with clingwrap and let rise for about 1 hour or till doubled in size. Preheat oven to 380 farenheit. Divide dough into portions of 50 or 60 gm each. Shape into balls and leave it to rest for abt 10 minutes Roll out dough and wrap with desired fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size. Brush dough with egg wash, or milk, if you want it to be less brown, and bake till golden brown and cooked. Immediately brush with melted butter after taking it out of the oven and cover with a tea cloth to give it a soft crust.
Position an oven rack in the center of the oven. Preheat the oven to 325°F Grease a 10-inch bundt pan. In the bowl of an electric mixer, cream the butter. Gradually add the sugar, beating until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the Amaretto, beat to blend. In a medium bowl, combine the flour, cocoa, salt, and baking powder. Add the dry ingredients alternately with the buttermilk, mixing until evenly blended. Pour batter into the prepared pan. Bake for 1 hour and 15 to 20 minutes, until a tester inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Remove the cake from the pan to a rack to cool completely. Dust with confectioner's sugar. Great with real whipped cream.
Combine milk, sugar, eggs, 1/2 tsp cinnamon, and salt and mix until blended. Cut bread into 3/4 inch slices. Dip in milk/egg mixture long enough to soak through. Place a hot skillet with the melted butter or oil and fry until golden brown on both sides. Remove from pan and roll in confectioners' sugar mixed with the remaining cinnamon. Serve with syrup and butter.
Combine chicken or steak with 2/3 cup teriyaki sauce and marinate for 3 hours in the refrigerator. If using flank steak, shallowly score one side with a knife to allow a bit more flavor to penetrate the meat. Remove meat from the marinade and heat a grill pan or skillet with a medium-high flame. Once heated, add either the chicken or beef and grill/cook until cooked through and the internal temperature reaches 165 degrees (for the chicken) or to desired level of doneness (for the beef). Once done, remove from the heat to a plate and then tent with foil. Set aside. Heat the oil over medium-high heat in a large skillet until the oil is shimmering. Add the carrots and broccoli and stir-fry for about 2-3 minutes. Add the celery and onion and stir-fry for another 2 minutes. Next, add the water chestnuts, garlic and ginger. Stir-fry until the veggies are crisp tender. Meanwhile, put on a large pot of water to boil and cook the udon noodles according to the package's instructions (al dente). Reserve 1/2 cup of the cooking water and then drain and rinse the udon under cold water to remove gumminess. Add the noodles to the hot skillet along with the remaining 2/3 cup teriyaki sauce and 1/2 cup of the reserved pasta water. Reduce heat to medium and start tossing the udon, vegetables and sauce together. Simmer for a minute. If you're serving flank steak, take this moment to slice it thinly. You can either add the flank steak/chicken directly to the pan and toss or else dish up the udon and top with grilled steak or chicken. Serve in bowls and garnish with green onions.
Cook the noodles according to the package directions. Drain and slightly butter. Meanwhile, heat oil in a 4 quart saucepan over medium-high heat. Add onion and saute for 1 minute. Add ham and cook for about 15 minutes, until the onion is tender. (Stirring occasionally.). Stir in the soup and the milk. Reduce the heat to medium-low. Cook and stir for 5 more minutes. Add the cheese and stir until it melts. Gently mix in the noodles and cook just until heated through.
Slice the avocado and cucumber into long, thin slices. Roll the sushi inside-out, using avocado, cucumber, and shrimp as your fillings. Before cutting the sushi into pieces, spoon the masago over the sushi roll to coat (you can use more or less masago depending on your preference). Now cut the sushi into 6 or 8 pieces. Serve with shoyu, wasabi, and ginger if desired.
Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil and stir 1 minute. Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal(R) or 36 packets. Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan. Cook and stir over low heat 1 minute. Remove from heat. Stir in butter until melted. Stir in food coloring, if desired. Pour mixture into baked pie shell. For Meringue: beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar. Beat to soft peaks. Gradually beat in 2/3 cup Equal(R) or 16 packets), beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping. Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned. Cool completely on wire rack.
In a medium to large saucepan melt the butter over medium heat. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream. Season with the garlic powder, salt and pepper. Bring to a good simmer and whisk frequently until sauce thickens, around 25 minutes. Remove from heat and stir in cheese. Taste and adjust seasoning's.
Season wings, refrigerate overnight. Heat oil to 350 degrees F. Fry wings until golden brown. Drain on paper towels.
Combine the cream cheese, Gorgonzola cheese and cream in a bowl and mix to blend well. Spread the cheese mixture on 1/2 of the bread slices. Top with the pear slices, remaining cheese mixture and remaining bread slices.
Plump raisins by placing them in a microwavable container adding 1 c water for 3 minutes. Dissolve yeast in 1/2 c warm water, set to the side. Mix together shortening, milk, sugar, salt, eggs, cardamom. Add in proofed yeast mixture and slowly add flour and reserve about 1/2 cup. If using Kitchen Aid with dough hook, mix for 5 minutes, if not, knead by hand for 3 minutes. Chop cherries, raisins and nuts mixed with the remaining flour and then work into bread. Place in a large greased bowl and let raise for one hour in a warm area. Punch down bread and place into greased bread pans - should make 3 large loaves or 4 medium. Let raise one hour. Preheat oven to 325. Cook bread for 30-40 minutes until golden brown.
Split the lobster tails in two down the middle. Melt the butter in a saucepan and pour in the oil. Fry the lobster for about 2 minutes on each side. (If you cook it too long, it becomes too chewy, so watch the pan carefully.). Mix the gremolata ingredients, season with salt and pepper and mix in the lemon juice. Divide the tomatoes among 4 plates. Put the lobster on top and add the sauce from the pan. Note: The key to cooking a whole lobster is that the tails and claws have different cooking times. It is recommended to cut the lobster into pieces before cooking it. You could ask your fish dealer to do it for you at the market.
Cut sausages into 1" pieces. Cook uncovered in frying pan (with a lid for later) until well browned. Drain off all fat. Add uncooked noodles, onion and celery. Sprinkle with the next 5 ingredients. Combine tomatoes, water and cheese. Pour over mixture in pan. Cover and simmer over low heat, stirring occasionally until noodles are tender - about 30 minutes. Add boiling water during cooking if needed. Serve very hot, sprinkled with extra cheese.
Heat nonstick pan, when hot add peanut oil. When oil becomes hot, add egg and beat with wooden spoon into small pieces. Add noodles, toss until translucent, about 3 minutes. Add the prepared Pad Thai sauce, stir in well, pull off fire, toss in herbs, sprouts and peanuts, remove to plate. Mix lemon juice, fish sauce and sugar together; set aside, making sure sugar is dissolved. In non-stick pan heat oil, place salmon skin side up, when filet is slightly brown on one side, flip. Add sauce (lemon, fish sauce & sugar mixture), cover, cook about 3 minutes. Take cover off, flip fish, add garlic and reduce sauce mixture to a loose glaze. When glaze forms, pull off fire; toss in herbs. Place fish over noodles, pour sauce over fish and noodles. Pad Thai Sauce: Mix all ingredients together well. Set aside.
Place 12 eggs in single layer in pot and cover with 2 inches of cool water. Bring to boil, then remove from heat, cover and let stand for 12 minutes. After 12 minutes place eggs in ice water bath until cool. Once cool, peel eggs, cut in half and remove yolks. Mash yolks and add remaining ingredients. (Suggest starting with less pickle juice and salt then add more to taste.). Place mixture in quart bag, snip end and pipe mixture into egg halves. Sprinkle with paprika if using. Refrigerate and chill for at least two hours. Notes: I sometimes boil an extra egg or two to have more yolks and in case any of the whites tear.
Use 1 lime wedge to wet rim of tall glass. Combine celery salt and pepper in a shallow dish and turn glass upside down in mixture to coat rim. Fill the glass with ice, add hot sauce, Worcestershire, tomato-clam juice& juice from other lime wedge and stir well. Garnish with celery stick.
Place salmon, butter, lemon juice, lemon zest, Worcestershire and red pepper flakes if used in a bowl. Blend until you will get a smooth paste. Add salt and pepper to taste, blend shortly. In another bowl beat the cream to stiff peaks. Fold cream into the salmon paste and spoon in a nice bowl. Top with some red pepper flakes if desired. Chill for at least 2 hours until serving.