HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F Line mini muffin pans with paper liners. CUPCAKES: Combine evaporated milk and vinegar. The milk will thicken up. Reserve. Beat butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well. Add vanilla. Combine dry ingredients in a separate bowl. Add half of the dry mixture to wet ingredients. Mix well. Add reserved milk and remaining dry ingredients. Place batter into prepared pans. Bake in preheated oven 15 minutes. Cool. VANILLA ICING: Beat all the ingredients for 3-5 minutes until smooth and creamy. Ice cupcakes once cooled. Decorate with multi-colored sprinkles.
Dredge chicken: Spread flour in a shallow dish; add salt and pepper and whisk to combine. Place chicken in the seasoned flour, turning to coat thoroughly, then tap off excess. Saute chicken: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken, in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan. Deglaze pan and make sauce: Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired. Serve: Immediately pour the sauce over the chicken, and serve.
Put cream and half and half and rosemary in a saucepan. Heat until it begins to boil, take off the Heat and let sit for 15 minute. In the meantime whisk eggs, vanilla, sugar, honey, and sugar in a bowl. After the 15 minute, add part of the warm cream mixture to the egg mixture to temper. Then add tempered honey mixture back into the rosemary and cream. Heat on med-low heat until it reaches 165 degrees (add food dye if you wish). DO NOT LET IT EXCEED 170 DEGREES OR EGGS WILL SCRAMBLE. Strain for rosemary sprigs. Chill before freezing in an ice cream maker. Freeze according to manufacturer's instructions.
Melt the butter in a pan over medium heat. Add the shallots and saute until soft and translucent. Add the remaining ingredients, except the pistachios, and stir until heated through. Pour the mixture over the cooked asparagus spears. Garnish with the pistachios and serve immediately.
In a small skillet saute onion in butter over medium heat until translucent. Cool. Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions. Cook's Note: Mixture should not be too loose. If necessary, add a bit more flour or another egg. Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro Mayo. Serve warm or at room temperature. Cilantro Lime Mayo: Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste Cook's Note: This sauce is good with any seafood or fish, especially salmon. Yield: 1 1/2 cups.
(Optional) Put the sunflower seeds, flax seeds, and poppy seeds in a hot, clean, dry skillet and stir them. Let them roast, with frequent stirrings, until they become fragrant. Be careful to make sure they don't scorch! Toasting the seeds makes them - and the bread - much more tasty. You may also roast the seeds in a 375F oven for 5 to 10 minutes. Mix the active starter, water, oil and honey together. (I use my Kitchen Aid with the dough hook for this process.). Add the (optional) seeds. Stir in the flax meal. Add the salt and then stir in the flour one cup at a time until the dough is too thick to stir. Pour the dough onto a floured work surface (or turn up the speed on your Kitchen Aid) and knead until the dough is resilient. The dough is a rather sticky dough; it's important not to over-flour the dough. Once the dough is well kneaded, turn it out into an oiled bowl, turn and cover. Let it rise until doubled. Deflate the dough, knead briefly, cut and shape into rough loaves. Let the dough sit, covered, for 30 minutes, then shape into final loaves. Let rise, covered, until doubled. Preheat the oven to 375°F. Bake 30 to 45 minutes. Note: Flax seeds are easily found in health food stores. The oils in them can become rancid, so either buy just what you need, or store the seeds in the refrigerator or freezer.
Preheat oven according to directions on crescent roll package. Unroll but leave intact 2 triangles of crescent rolls. Pinch seam together and cut lengthwise into 5 strips and then cross-wise to make 10 strips. Roll each strip around one sausage and place in baking pan that has been sprayed with non-stick cooking oil. Sprinkle each pig with parmesan and garlic salt. Bake according to crescent roll package directions.
In a very large sauce pan cover the beans and bouillon cubes in 3 inches of water. Bring to a boil, cover, and let sit for 1 1/2 hours. Preheat oven to 350 degrees F. Drain and pour beans into a 9'x11' pan. Add the rest over the ingredients, stir, and bake until all the water has evaporated, about 3 hours. Remove from oven, cover, and let sit overnight. Preheat oven to 350 degrees F. Add the next 5 cups of water, and bake until all the water has evaporated, about 3 hours. Serving suggestions: Challah bread, steak, hamburgers.
PREHEAT oven to 350 degrees. MIX in a medium bowl 2/3 cup butter, 1/4 cup white sugar and 1 1/4 cup flour until evenly crumbly. PRESS into 9 inch square baking pan and bake for 20 minutes. COMBINE in a 2 quart saucepan 1/2 cup butter, brown sugar, corn syrup and condensed milk. Bring to a boil. Continue to boil for 5 minutes. REMOVE from heat and beat vigorously with a wooden spoon for about 3 minutes. POUR over baked crust. Cool until it begins to firm. MELT chocolate and pour over caramel layer making sure to cover the layer completely. CHILL and cut into squares.
peel and remove seed from guacamoles. cut into pieces and smash guacamoles with potato masher. add favorite salsa, stir and you're done. serve with tortilla chips.
To prepare the koftas, add salt, chilli powder, green chillies, chopped corriander leaves and cornflour to the mashed potatoes in a mixing bowl. Knead to a smooth dough. Divide the dough into 20 equal parts. Take 1 part at a time. Flatten it on your palm. Place the fig over it. Roll the kofta with wet hands into a ball. Make all koftas in the same way. Heat oil in a wok. Dep fry the koftas till golden in colour. Drain excess oil on clean paper kitchen napkins. Now prepare the gravy. Heat ghee or oil in a heavy bottomed pan. Add the ground paste. Fry until the ghee or oil separates and floats on top. Add a little warm water if the gravy is too thick. Just before serving, add the koftas and garam masala powder. Simmer on low flame for 3 minutes. Remove from heat. Add the cream. Stir gently. Garnish with chopped corriander leaves and serve hot.
Slice hard rolls thinly and place in a large bowl; set aside to dry overnight. Add the water to the chicken, season to taste and cook slowly for several hours. An hour or so before serving time, make soup balls as follows: Soak bread in warm milk. Bread should be moist, but not soggy. If using, fry onion and bacon in butter until onion is tender (If not using skip to step 7). Stir onion and bacon into moist bread. Add parsley flakes, eggs, salt and pepper to bread. Stir to combine all ingredients. Shape into large dumplings. Drop into boiling soup. Simmer uncovered, for 20 minutes, or until dumplings rise to surface.
Slice one or a combination of fruits. Add slices to a simmering pot of water. Simmer gently for an hour or so and a citrus scent will fill your home. Cooking time is simmering time.
Place chicken and salsa into the slow cooker. Season to taste with garlic powder, cumin, chili powder, salt, and pepper. Cook all night on low setting. Shred the chicken with 2 forks. Return the meat to the slow cooker and stir in the corn and the beans. Cook until heated thru. Serve with a dollop of sour cream.
Mix beans and half of the cheese in a microwaveable safe dish; cover. Microwave on high for 3min. Sprinkle with remaining cheese. Microwave until cheese is melted. Sprinkle with green onions and tomato.
Cook green beans in boiling water (or steam in a microwave oven) until bright green color appears, remove from water, and remove pan from heat. Put sun-dried tomatoes into the water and let them reconstitute while you assemble the remaining items. Mix all fresh vegetables in large baking dish or roasting pan, and add crushed olives, garlic cloves, reconstituted tomatoes, and artichokes (with marinade) and stir well. Add enough olive oil [The oil in the marinated artichokes may be enough; however, extra virgin olive oil does add its own flavor.] to very lightly coat all the vegetables, and a splash of lemon juice (about 1 Tbsp). Sprinkle salt and pepper to taste and top with a light sprinkle of marjoram or parsley. Bake at 350 degrees on middle or lower rack until all vegetables are thoroughly hot (approximately 20-30 minutes), but not browned. If there is any liquid in the baking dish or roasting pan, drain off into a pot or microwaveable dish. Add cornstarch to a little cold water to aid in its dispersion and mix with the drained liquid (about 1 tablespoons of corn starch per cup of liquid). Heat until it thickens (stirring occasionally). Add to the roasted vegetable medley and mix well. This will coat all the vegetables with the full flavor. Serve hot.
Preheat oven to 350°F. Combine flour, baking soda, baking powder, cinnamon, and salt together. Combine the above mixture with eggs, sugar, and oil in a large mixing bowl. Beat at medium speed for 2 minutes. Mash drained beans and pineapple to the mixture. You could use a blender for this part and probably would be better to get a smooth bean mixture. Bake 30-35 minutes until toothpick test comes out clean. Cool for 25 minutes. Topping: Mix all ingredients except 1/2 of the pecans; spread between layers, or if a bundt cake style, over the whole thing. Once icing on top, sprinkle remaining pecans.
Preheat oven to 375 degrees. Butter sides and bottom of a 9x13 pan, set aside. Warm milk in large heavy pan; add 1 1/2 cups sugar and butter. Heat over medium high heat, stirring frequently to prevent scorching, bring to a boil (do not allow milk to boil over). Remove pan from heat and gradually stir in cream of wheat. Stir rapidly to prevent lumping. Return pan to medium heat, stirring constantly, bring back to a full rolling boil. Boil 1 minute. Remove from heat. Stir occasionally while cooling slightly (stirring prevents lumps and a thick crust forming on top). Mixture will continue to thicken as it cools. While cream of wheat is cooling, beat eggs and vanilla until very frothy and thick. Gradually stir eggs into still warm custard mixture. Continue to stir custard until eggs are thoroughly mixed. Pour custard mixture into prepared pan; smooth and lightly shake to level custard. Bake 40-50 minutes or until a tooth pick inserted in center comes out clean and the color is golden brown. While custard is baking, prepare syrup by combining 2 cups sugar and 1 3/4 cups hot water. Partially squeeze lemon wedges in syrup then drop wedge into syrup. Break stick of cinnamon in half and add. Bring to a boil, stirring frequently to dissolve sugar. Once mixture boils and sugar is dissolved, reduce heat to low. Cover and cook, to 210-218 degrees (syrup cooked to this stage will fall in a thin stream from a cold spoon).* Discard lemon and cinnamon. Remove cooked custard from oven and baste with warm syrup. Start basting edges and corners first, syrup will puddle to the center. Syrup will soak into custard as custard cools. It may take a few minutes to completely add syrup. Cool. Sprinkle with ground cinnamon. Cut into squares or diamond shapes and serve with a maraschino cherry, if desired.
In a bowl stir together brown sugar, white sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, cayenne, cumin, paprika and crushed thyme. Make small slits and stuff a garlic clove in the slit (do this all over the roast). Rub the pork loin all over generously with olive oil then rub the roast all over with about 1/2 to 3/4 cup dry using your hands to rub in the spices (store the remaining rub tightly covered in a glass jar in refrigerator to use for the next time). Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours. Place roast in a foil-lined shallow roasting pan. Let the roast sit out at room temperature for a couple hours. Roast uncovered at 350 degrees F until the internal temperature is 150°F the cooking time will vary depending on the size of your roast. Remove and cover with foil, let stand for 20 minutes before slicing. *NOTE* Store the remaining half of the spice rub in an airtight container at room temperature for up to 3 months.
Preheat your skillet on medium low, dip chicken pieces in egg and then dredge with flour. After all chicken has been floured, add butter to the pan, allow to butter to melt adjusting heat as necessary to keep butter from burning. Add all the chicken to the pan and allow to cook on medium for approximately five minutes. Then flip to cook the other side. After chicken has been cooked, remove from pan and add cream, basil, and 1 tablespoon of flour. Turn heat down to low and stir to make sure the pan drippings are well distributed throughout the pan. Cook until slightly thickened. In a large serving bowl, place freshly cooked pasta, then add the chicken, when sauce is finished pour it evenly over entire dish. Grate approximately 1/3 cup of parmesan cheese over the dish. Serve hot.
Break off the stems of the chiles, and remove the seeds. Place chiles in a small saucepan and cover them with water. Simmer for 30 minutes. Puree the chiles in a blender with a tiny bit of cooking liquid to make a smooth, thin paste. Use as little liquid as possible, unless you want the chili to be soupy. Pour the chile puree into a Dutch oven or large, heavy pan. In a heavy skillet, sear the meat in two batches with the beef suet until the meat is gray. Transfer each batch to the chile puree, then pour in enough of the chile cooking liquid to cover the meat by about 2 inches. Bring the chili to a boil; reduce heat to a simmer. Cook for 30 minutes. Remove the chili from the heat, and stir in the rest of the ingredients. Return chili to the heat, cover and resume simmering for 45 minutes, keeping the lid on except to stir just occasionally. (Too much stirring tears up the meat) Add more chile liquid only if you think the mixture will burn otherwise. After 45 minutes, you may add the masa harina, if you wish. The masa adds a subtle, tamale-like taste, but it also thickens the chili. Cover the chili again and simmer for another 30 minutes. Do a lot of tasting to see if seasoning suits you. Add more seasonings as you like, but go easy on the oregano to avoid ending up with a spaghetti sauce flavor. Take the chili off the heat, and refrigerator overnight. Skim as much fat as you wish from the chili before reheating it. Serve hot.
Cook bacon until just crisp. Add the butter and onion. Cook until the onion is soft, but not brown. Mix into breadcrumbs with the herbs. Add salt/pepper to taste. Add the beaten egg. Mix well.
Cut squash in half, scrape out seeds and fiber. Chunk in 2" pieces. Boil or steam (steaming preserves its high amounts of vitamin C and A better) 20 minutes (boil) or 30 (steam) until tender. Cool slightly, and slip skin off pieces. Spoon flesh into blender, add remaining ingredients and process till smooth. Goes well with roast birds.
Put all ingredients (except crumbled bacon)in a pot and bring to a hard boil. Reduce heat to medium so that the rice boils fairly fast. Cook for 25-30 minutes till the water cooks out enough that the rice just starts to stick. Add crumbled bacon and serve.
Dust cod with cumin, salt, pepper and cayenne. Spread mustard over fish. If grilling use the butter to baste, this of course means you'll need to melt the butter. Grill for about 3 minutes per side. You could alternatively broil for 3-4 minutes per side in the oven. In this case, place the fish on a broiling pan and dot each fillet with butter before putting it in the oven (on broil). Either way the fish flesh will be white, firm and flake easily with a fork when done. Serve with lemon wedges.
Cook pasta according to package directions; drain and keep warm. While pasta is cooking, prepare sauce. In a large saucepan, combine all ingredients except shrimp; mix well. Bring to a boil; reduce heat to medium. Cook and stir for 3-4 minutes, until vegetables are crisp-tender and sauce is bubbly and slightly thickened. Stir in shrimp (or chicken) and cook just until heated through, 1-2 minutes; do not overcook or shrimp will be rubbery. Toss hot shrimp sauce with pasta and serve immediately.
1. Trim 1 1/2 inches from the tops of the chives, and reserve for garnish. Finely chop remaining chives, and transfer to a small bowl. Set aside. 2. Fill a large, deep skillet with water to a depth of 4 inches. Add vinegar and bring to a steady simmer. Break an egg into a small bowl, hold the edge of the bowl close to the water, and tilt the egg into the water. Repeat with the remaining eggs. Cook until whites are cooked through but yolk is still runny, about 3 minutes. Carefully remove the eggs, one at a time, with a slotted spoon, and drain on paper towels. 3. Toast the English muffin halves, and cut into 3-inch rounds using a biscuit or cookie cutter. Place a poached egg on the cut side of each muffin, and drape a slice of smoked salmon over each egg. Divide the greens among the muffins and mound over the smoked salmon. Spoon the sauce over and around the eggs Benedicts, garnish with remaining chives and serve.
Prepare flatbread dough. Preheat oven to 475 degrees. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; saute 4 minutes or until lightly browned. Add mushrooms; sprinkle with thyme and 1/4 teaspoons salt; saute 6 minutes or until tender. Remove from heat; stir in pepper and garlic. Divide mushroom mixture evenly among 4 flatbread dough ovals; sprinkle 1/4 teaspoons salt over mushroom mixture. Arrange 1/3 cup tomato over each flatbread, and top each with 2 tablespoons cheese. Bake at 475 degrees for 12 minutes or until cheese is melted.
In a large bowl, combine the first eleven ingredients. Add the pork and turn to coat. Place the onion in a 5-qt slow cooker; arrange pork on top. Cover and cook on low for 5-6 hours or until meat is tender. Strain sauce out into a small pot and heat to boiling. Add cornstarch slurry and stir until thickened; about 1 - 2 minutes. Pour sauce back into slow cooker and combine. Place pork on a serving platter; sprinkle with sesame seeds, green onions and chopped fresh cilantro leaves. You can also remove the meat from the bones and serve it in flour tortillas with a little hoisin sauce, sort of a faux moo shu pork.
Mix all ingredients. except nutmeg. Store in gallon containers with lids. Serve from pitcher or punch bowl. Dust with freshly grated nutmeg.
Set oven to broiler heat. In a bowl mix together chopped tomatoes with garlic, chopped artichokes, Parmesan cheese, chopped onion and mayonnaise; mix well to combine. Season with salt and black pepper to taste (adjust the amount of mayonnaise if desired). Top each slice of bread with equal amounts of the tomato mixture (make certain to cover the bread slice completely with the mixture or the bread will burn). Place the slices onto a large baking sheet. broil for about 2 minutes or until bubbly and lightly browned. Sprinkle lightly with finely shredded mozzarealla cheese if desired.
Place coffee, cocoa and sweetener in blender container; cover. Blend on medium speed 30 seconds or until well blended. Add milk and ice; cover. Blend on high speed until smooth.
In a big bottle or container that has a tight lid, mix the sugar, the alcohol and the rose wine. Shake it a couple of times during the day to dissolve the sugar. The next day, wash and brush the fruits. Cut them in small pieces (with the skin) and add them to the alcohol with the cinnamon stick. Close tightly your bottle or container. Leave this bottle in a cool place for 6 weeks, shaking it from time to time. Strain the mixture through a cheesecloth-lined sieve or coffee filter. Carefully pour in a nice bottle. Serve this over ice.
Preheat oven to 375 degrees. In small bowl, combine flour, baking powder, baking soda, and salt; set aside. In large bowl, combine butter, brown sugar, eggs, and water, beat until creamy. Gradually add flour mixture. Stir in oats, Nestle's Butterscotch Morsels and orange extract. Drop by slightly rounded measuring tablespoonfuls onto greased cookie sheets. Bake at 375 degrees. Makes 4 dozen 3" cookies.
Meatloaf: Preheat oven to 350 degrees F. In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool. Red Pepper Sauce: Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.
In a saucepan big enough to hold tomatoes in one layer, put 2 cups water, sugar, and pinch of salt. Bring to a boil. Add tomatoes and cinnamon sticks. Cook over low heat for 45-50 minutes, turning tomatoes once or twice. Remove tomatoes with a slotted spoon and place in a large bowl. The tomatoes should still retain most of their shape. Reduce the liquid over high heat to half its volume, approximately 3/4 cup. It will be syrupy and thick. Pour the liquid over tomatoes. Let tomatoes cool. You can reheat them, or serve them at room temperature, or slightly chilled. Enjoy!
Put all ingredients into a food processor and utilizing the "S" blade, process well. Mold the resulting dough into a 9 " glass pie pan. This recipe also makes great candy. Just roll the dough into little balls and sprinkle with coconut, sesame seeds or ground almonds.
Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt, pepper, dill and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up. Remover the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs. In a large nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side. Variation for Italian-Style Chicken Cutlets: Omit the dill. Use half bread crumbs, half grated Parmesan cheese to coat the cutlets.