HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown butter in a Dutch oven or other thick bottomed roasting pan. Add the curry powder and brown it until fragrant. Add paprika powder and then the chopped onion. When the onion are almost tender/clear, add the flour and bake it while stirring thoroughly. It is importaint to bake the flour thoroughly or the gravy can end up tasting like flour. Add warm milk and bake it all until it thickens. Add tomato paste, garlic, heavy cream and salt and pepper, and mix well. Keep the sauce warm, but do NOT allow it to boil. Cut the tenderloins into stroganoff-like strips. Be sure the strips are cut crosswise! Tip: Split the tenderloin lenghwise one or two times, then cut crosswise into strips. In a frying pan, brown some additional butter and quickly brown the meat. Do NOT attempt to fry too much at a time! Overcrowding the pan and you risk boiling the meat instead of browning it. The meat need just be browned - no need to fully cook it. Add the browned meat to the warm sauce and let it sit for about 20 minutes to give flavor and finish cooking. Still, do NOT let it boil under any circumstances, but on the other hand it should be kept warm. Finally, stir in whiskey.
In a heated skillet melt butter, add pepper and stir quickly (10 seconds). Add prawns, toss and cook for 1 minute. Add garlic and rosemary, toss and cook 1 minute. Add Worcestershire sauce and lemon juice, cook 1 minute. Add beer (or orange juice), cook until it bubbles. Add a dab more butter if you wish and the parsley. Serve immediately. DO NOT OVER COOK THE PRAWNS OR THEY WILL BE TOUGH. JUST ALLOW THEM TO GET PINK AND THEY WILL EXPLODE IN YOUR MOUTH.
To prepare the drumsticks, divide 12 drumsticks between two large resealable bags. In a bowl whisk together onions, oil, garlic, soy sauce and about 1/2 teaspoon cayenne pepper. Divide the onion mixture between the two bags, then add in 12 drumsticks in each bag. Seal the bags, then turn to coat the drumsticks in the marinade. Place in the refrigerator overnight, then the following day place in the freezer (or you can cook them!). When ready to cook 12 drumsticks, set oven to 375 degrees. Prepare a foil-lined baking sheet. Remove the thawed drumsticks from the marinade and scrape off any onion and garlic. Place the drumsticks in a large bowl. In another bowl whisk together mustard and wine; drizzle over the drumsticks; toss well to coat. Sprinkle the drumsticks with salt and pepper. Coat each drumstick in the fresh breadcrumbs (coating lightly but evenly). Place on prepared baking sheet. Bake for 35 minutes. Increase the oven heat to 400 degrees and bake for another 15 minutes longer.
With a Kitchenaid mixer: beat eggs 20 minutes with 2 cups of granulated sugar (yes I mean 20 minutes as this is what will make the cookies light as a feather with a crisp melt in you mouth top crust). Add flour gradually, beating well after each addition. Add 1 tsp anise oil and blend well. Drop by tablespoonsful onto greased cookie sheets and let stand in a draft free place overnight. Bake in a 375°F oven for 10 minutes until light golden but do not brown. Cool on baking racks thoroughly before storing. Store in a tightly covered cookie tin (not plastic). The longer you let the cookie age, the better it will be.
Heat broiler. Break each graham cracker square in half and spread about a teaspoons (or more!) nutella on 4 of the halves. Top the halves with the nutella each with either a large marshmallow or about 9 minis. Set other 4 squares aside. Place assembled s'mores on a sheet and place under broiler. Be sure to keep an eye on it as it really won't take long to start browning and then you will want to turn your sheet to evenly brown each one. When browned to desired amount take out and top each with the remaining graham cracker halves. Enjoy!
I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX -- Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes -- Rum Syrup. Boil together all Ingredients -- Invert bunt pan drizzle Rum Syrup repeat until it is really soaked. When using a disposable tin just ladle syrup on to baked cake -- .
Cook bacon til crisp. Drain on paper towels. Crumble and set aside. Spread each tortilla with dip to 1/2 inch of edges. Layer lettuce, bacon, turkey and tomato on each tortilla. Roll up. **May add cheese it you like!
Combine all the ingredients minus the grenadine in a shaker filled with ice, and shake. Pour the contents into a highball glass and add a splash of grenadine. Optional-Decorate with orange slice.
Mix the 3 boxes of gelatin with the 2 cups of sugar. Bring the 3 cups of water to a boil and pour over gelatin and sugar mixture. Whisk until dissolved and set aside. In a very large mixing bowl, mix crushed pineapple, finely chopped cranberries, chopped apples, and chopped oranges. Stir in chopped pecans or walnuts. Pour gelatin over fruit and nut mixture; mix well. Cover and refrigerate for at least 24 hours and up to 2 weeks before serving.
PREHEAT OVEN TO 375 DEGREES F. OPEN SOUP CAN, POUR INTO AN OVEN-PROOF INDIVIDUAL SIZE BOWL THAT WILL HOLD ABOUT 1-1/3 CUPS. TOP OFF SOUP WITH WATER. PLACE IN OVEN, BAKE ABOUT TEN MINUTES TILL SOUP BEGINS TO BUBBLE UP AROUND THE EDGES. ADD CROUTONS, BASTING THEM WITH THE HOT SOUP. DON'T EXPECT THEM TO SINK TO THE BOTTOM, THAT'S NO PROBLEM. RETURN TO OVEN TO BAKE ANOTHER 8 MINUTES OR SO. TOP WITH THE SWISS CHEESE, THEN THE PROVOLONE. BAKE ANOTHER 8 MINUTES TILL CHEESE HAS MELTED AND BEGINNING TO BROWN. REMOVE TO SERVE PIPING HOT-- CAREFUL NOT TO BURN YOURSELF! --THE CROUTONS HOLD HEAT LIKE YOU WOULDN'T BELIEVE. GOBBLE THAT UP AND PREPARE YOURSELF ANOTHER SERVING!
In a mixing bowl, beat the eggs, sugar and vanilla until thick and lemon colored, about 4 minutes. Combine the flour, baking powder, and salt; add to egg mixture. Beat on low speed just until combined. Add the milk and butter; mix well. Pour into a greased 13x9x2-inch baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight. For a frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla, and salt; beat until smooth. Frost the top and sides of frozen cake squares. Roll in peanuts. Place on wire racks to dry.
Place the water, milk and oatmeal in a saucepan over medium heat and cook about 15 minutes, stirring often with a wooden spoon. Add the cinnamon stick, ground cloves and sugar and reduce the heat to low. Simmer for 15 more minutes. Remove the pot from the heat and set aside to cool. Place the oatmeal mixture in a plastic container and refrigerate for a least 3 hours. Discard the cinnamon stick and place the mixture in a blender and blend for 2 minutes. Add more water if you like a thinner consistency. Serve ice cold, with a sprinkling of cinnamon on top. Some people use a little sweetened condensed milk in this recipe. Sounds good!
Place the potatoes in a large saucepan with cold water to cover. Salt the water, bring to a boil and boil until the potatoes are fork-tender, about 30 minutes. Drain well and let cool slightly. Halve or quarter the potatoes, depending on their size. Set aside. Heat the olive oil in a large skillet over medium heat. Add the shallots, cover and cook, stirring a few times, until softened, 3 to 5 minutes. Add the potatoes and cook, turning occasionally, until browned on all sides, 7 to 10 minutes. Sprinkle with the salt and cayenne. Add the walnuts and cook, stirring occasionally, until they are lightly toasted, about 5 minutes. Transfer the potatoes to a large serving bowl. Add the walnut oil, if using, lemon juice and parsley and toss gently to coat. Serve at once.
Combine dressing ingredients in a clean glass jar with a tight fitting lid; shake to combine and set aside. Place salad ingredients into a large serving bowl or individual bowls or plates; drizzle with dressing and serve remainder of dressing on the side.
Cook pasta according to directions; rinse in cold water, drain. Place the cooked pasta in a large bowl. Toss with 1-2 tbsp olive oil (to prevent pasta from sticking and drying out, this is optional). Add the next 9 ingredients, with the Parmesan cheese; toss to combine. In a jar with a tight fitting lid, combine oil, vinegar, garlic powder, mustard, basil, oregano, salt and pepper; shake well to combine. Add in sugar if you find that the dressing is too strong. Pour over the salad; toss to coat well. Cover, and chill for 8 or more hours, (overnight is even better). Toss again before serving.
Mix all ingredients together except salad dressing. Add salad dressing and stir. Chill. If needed,add more salad dressing,to make salad creamy before serving.
In a 9x13 glass casserole dish mix together cherry pie filling and crushed pineapple. Sprinkle entire box of cake mix over fruit careful not to have any big lumps. Melt butter and drizzle over cake mix. Sprinkle coconut and nuts over entire cake. Bake at 350F for 25 minutes.
Dissolve the yeast in warm water with 1 tsp (5mL) sugar. Heat milk with butter and, if desired, flavor with orange-blossom water. Remove from heat and beat in eggs. Sift together dry ingredients. Add dissolved yeast and egg mixture and knead until dough is elastic and smooth. Place dough in a greased bowl, cover, and let rise in a warm place until double in size (1-2 hours). Soften marmelade in microwave or in small pan. Add nuts and mix. Punch down dough and roll out into a 16x12-inch (40x30 cm) square. Spread with filling and roll lengthwise. Cut into 16 pieces and arrange in buttered baking pan. Let rise 1 hour. Brush tops of buns with some marmelade diluted int water and then bake at 375 F (190 C) for 25 minutes.
Dissolve jello in boiling water; add sugar and let cool. Stir in lemon juice. Beat cold evaporated milk til fluffy; fold in jello mixture and drained crushed pineapple. Pour into prepared graham cracker crusts (I use store-bought ones these days). Chill til firm.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic, stir-fry 2 minutes. Add squash and zucchini, stir-fry 3 minutes or until vegetables are crisp-tender. Add tomato and next 3 ingredients; cook 1 minute or until thoroughly heated. Remove from heat, sprinkle with cheese.
Preheat oven to 350*. Brown ground beef in saucepan. Add onion and cook until tender. Drain oil. Add corn, milk and herbs. Bring to a boil. Dissolve bouillon (cubes or liquid) in hot water and add to mixture. Cover and simmer for 15 minutes. Place in a large (9 x 13 type)casserole dish. Mix half the cheese with the potatoes and spread over the meat and vegetable mixture. Sprinkle with remaining cheese and the parsley. Bake for 30 minutes.
Mix the hot roll mix according to directions on back of the box. Cover and let rise in warm 80-85 degree area for 30-35 minutes. Punch dough down. Heat about 2 to 2 1/2 inches of oil in a large sauce pot. Pinch off pieces of the dough and stretch out a little bit, poking holes into the dough 2-3 holes for each piece of dough. Fry in hot oil until nice and brown on one side flip over to brown on other side. Remove from oil and dust with powdered sugar, or whatever favorite frosting etc. and enjoy.
Preheat oven to 350 degrees F. Mix the butter, cheese and milk. Add the cooked rice, salt, and mustard. Beat eggs slightly and add to the mixture. Stir and pour into a greased, shallow, 9 inch X 9 inch or 7 inch X 11 inch casserole dish. Sprinkle top lightly with paprika, if desired. Bake for 30 minutes or until lightly browned on top.
Mix together first 8 ingredients in a bowl. Shape mixture into 4 patties. Grill over medium-high heat for 10-12 minutes or until done, turning once. Just before taking off the grill, place cheese slice on each patty. Serve on buns with lettuce, tomato, etc.
In a large saucepan, cook ground beef, garlic and onion over medium heat, stirring until beef is browned, about 10 minutes. Drain well. Stir tomatoes with liquid, broth, chili powder, cumin, oregano and cayenne pepper into beef mixture. Reduce heat to low. Cover and simmer, stirring occasionally, for 1 hour. Add pinto beans and salt. Cook stirring, for 15 minutes longer. note: The flavor of the chili actually improves once the ingredients blend making this the perfect do-ahead meal. Refrigerate chili until ready to use, then reheat over low heat.
Combine wine, brandy and sugar in pitcher. Add fruit. Let stand in refrigerator for at least 30 minutes before serving. Serve with or without ice.
For Shells: Preheat oven to 350 degrees F. Using a tablespoon, scoop shredded cheese on to parchment and shape into a disk. Make sure each cheese disk does not touch the one next to it. Bake on a parchment-lined baking sheet for 7 minutes. Lift the melted cheese disks off of the parchment paper and press into mini-muffin tins. Let the cheese cool for 1-minute (or more) in the muffin tin so that they will hold their shape. Remove from muffin tin and set aside. For the Taco Filling: Cook hamburger until browned. Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce. Simmer for 3-5 minutes. Assembly: Spoon beef mixture in cooled cheese cups and top with the 3 shredded cheese, sour cream, salsa, cubed avocados and cilantro.
Stir together chicken broth, vinegar, molasses, brown sugar and soy sauce until mixture combines and sugar dissolves. Stir garlic, ginger, chopped chiles and peppercorns into mixture. Place chicken in crockpot and cover with chopped bell peppers and scallions. Pour sauce over all. Cover crockpot and cook on low for 6-8 hours or on high for 3-5 hours or until chicken is cooked through. Remove chicken from crockpot, and keep warm. Mix cornstarch with 2-3 tbsp of cold water and add to sauce in crockpot, stirring to mix. Set crockpot on high, and cook for 15 minutes or so, or until sauce is thickened, stirring occasionally. May reheat chicken in crockpot (on low setting) if needed. Serve chicken with hot cooked rice, if desired.
Wash cucumbers and zucchini and cut off the ends. Slice crosswise into 1/8-inch slices. Toss in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice cubes. Cover and let stand for 4 hours or refrigerate overnight. Prepare the boiling water bath. Add water to a large canner with rack and heat to about 180°. The water should be high enough to be at least 1 inch above the filled jars. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot. Drain the cuke/zuke mixture in a large colander and rinse with cold water. Mix nigella seeds, mustard seeds,, dill seeds and distribute among the jars. Place garlic, one leaf per jar if using (for crispness). In a large pot (nonreactive) over medium heat, combine the remaining ingredients and bring to a boil. Add the drained cucumber mixture and bring to a boil. With a slotted spoon, loosely pack the vegetables in prepared jars. Ladle the hot liquid into jars. With a clean damp cloth wipe the rims of the jars then cover with 2-piece jar lids. Adjust the screw on rings firmly but do not over-tighten. Place filled in the prepared boiling water bath, adding more hot water as needed to bring the water up to about 1 inch above the jars. Bring the water to a boil. Cover and continue boiling for 10 minutes. Lift the jars out of the water and place on a rack to cool for 12-24 hours. Remove rings and label. Give it a week for flavors to meld. .
Rinse rice. Bring milk to a boil in saucepan. Add rice. When boiling, reduce heat and simmer (covered) on low heat 45-50 minutes, or til milk has been absorbed. Remove from heat. Add sugar and vanilla. Allow to cool. When cold,fold in pineapple and whipped cream. Refrigerate.
First, make the marinade. Combine soy sauce, sherry, mustard, horseradish, garlic, ginger, red pepper, and onion powder. Shake well in a sealed container to blend. Place Tenderloin in a 1 gallon ziploc bag. Pour marinade over tenderloin in bag and seal. Refrigerate overnight, turning occasionally. Heat grill to medium heat, about 350-375°F. Remove meat from marinade. Reserve marinade! Grill tenderloin over medium heat about 25-30 minutes or until done. Internal temp should reach 170°F to be done. While tenderloin is grilling, heat reserve marinade in a saucepan to a boil. Combine a little water with a little cornstarch and slowly add to boiling marinade, stirring constantly to achieve a medium bodied sauce. When tenderloin is done, slice thinly and arrange on plate. Top with sauce & serve.
Mix graham crackers, soda crackers and margarine. Put 2/3 of crumbs in a 9x13 pan. Beat pudding mix and milk. Add ice cream and mix well. Pour over crumbs in pan. Chill until firm. Spread Cool Whip over top. Crush candy bars and mix with remaining crumbs. Sprinkle on top of Cool Whip. Chill.
Preheat oven to 400-degrees, and line 2 baking sheets with parchment. Blend sugar and almonds in food processor until nuts are ground to powder, scraping down sides of bowl often, about 4 minutes. Add flour and blend 1 minute. Transfer to a large bowl and mix in pistachios. In a separate bowl, beat egg whites and salt until stiff but not dry. Fold nut mixture into whites in 4 additions (batter will be thick). Spoon batter by generous tablespoonfuls onto prepared sheets, spacing mounds 1 1/2-inches apart. Bake cookies 1 sheet at a a time until dry and cracked on top, about 10 minutes. Melt chocolate over double-boiler or in microwave, stirring until melted. Dip each cookie halfway into chocolate, shaking off excess. Place on foil-lined baking sheets, or on waxed paper- chill for 30 minutes. (Can be made 3 days ahead. Store between sheets of waxed paper in airtight container and refrigerate.) Serve at room temperature.
Place all ingredients in a mixing bowl and mix well. Season with salt and pepper. Chill for an hour or so and serve with crackers or chips. Garnish with either minced fresh chives or parsley.
Put water and spices (except for the white tea) into a small pot. Add water and cook on medium for 6 minutes, then add white tea. Place lid on pot and cook for 6 minutes. Add in milk and stir, then turn off the stove burner. Add sugar and stir until completely dissolved. Strain spices out and enjoy!
Combine all in a saucepan, except the red bell pepper. Heat on low to medium heat until all is melted through. When ready to serve garnish with Red Bell Pepper, and some fresh parsley.
Add chopped figs into 2 tbsps of milk and soak for at least an hour in the refrigerator. Preheat the oven to 350. In a big bowl, mix together oats, flour, baking soda, baking powder, and cinnamon. In a seperate bowl, mix together milk, brown sugar, applesauce, and egg white. Combine wet ingredients with dry ingredients. Add in walnuts and soaked figs (along with the milk that it was soaked in), fold to combine. Spoon batter into muffin tins sprayed with cooking spray or lined with paper muffin cups. Bake for 20-25 minutes, or until toothpick comes out clean.
heat the oil in a nonstick skillet. sprinkle both sides of the chicken with the rosemary and salt and add to the skillet. saute the chicken until browned and cooked through and remove to platter. then add the shallot and garlic to the same skillet. cook 2 minutes till softened, add the vinegar and stir to scrape up browned bits. cook till almost evaporated. stir in tomatoes and chicken broth, bring to a boil. reduce heat and simmer uncovered until the tomatoes just begin to soften, abouth 3 minutes. stir in basil, spoon sauce over chicken.
Combine 1st 5 ingredients in a large bowl; add eggs, and oil, stirring just until dry ingredients are moistened. Add vanilla, pineapple, pecans, and bananas. Fold in with a fork - do not beat. Pour batter into greased 9x13 pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted into center comes out clean. For glaze frosting: Combine all ingredients in a small bowl and beat until well mixed. Frost cake while hot - the glaze will melt over the cake. Yum! Note: Don't feel like you have to spread all the frosting/glaze on the cake - just until it's the desired thickness. I put it on pretty generously and usually still have about 1/4 of a cup left. If you want it less sweet, then use less.
Trim crusts from bread. Using a rolling pin, roll out bread slices flat so they are only 1/4" thick. Beat cream cheese, egg white, and powdered sugar together on medium speed until smooth. Spread evenly on top of each bread slice, then roll up the slices into tight logs. Stir together granulated sugar and cinnamon and place into a bowl. Place melted butter into another bowl. Have ready some lightly greased baking sheets and preheat oven to 350°F. Dip bread logs into butter, then roll in sugar mixture, then place onto baking sheets. Bake for about 15 minutes, or until browned. Let cool on wire racks.
Preheat grill to medium heat. Mix BBQ sauce,pineapple with it's liquid,cinnamon and dry mustard until well blended. Brush on BBQ mixture on each side before turning. Grill for about five minutes on each side or till done. Serve with the rest of the BBQ sauce mixture.
Preheat oven to 200.C & lightly grease a 20cm x 28cm baking dish. Place apricots in a heat resistant bowl and pour over boiling water, allow to stand 5 mins or until soft, drain. Combine apricots, apples & cinnamon together, spoon into prepared dish and drizzle with honey. In a separate bowl, rub butter into dry cake mix and stir in oats & almonds. Spoon crumble mixture over the fruit and bake for 20-25 mins or until golden & crisp.
Preheat oven to 450 F and place a heavy baking sheet in oven to preheat as well. Cut 4 large rectangles of foil or parchment paper and place a fish fillet in the center of each piece. Combine remaining ingredients except lemon slices in a small bowl and stir well. Spread mixture evenly over fish, scatter lemon slices on top, and fold the edges of the foil or paper up over each fillet, crimping edges tightly. Place packaged fish on preheated baking sheet and bake 13-15 minutes, until fish is just cooked through. Serve fish in packages.
In a 9x13 glass baking dish pour pineapple, then layer on cherry pie filling, sprinkle cake mix. Cut butter up in slivers and layer on top, then sprinkle sugar and top with cinnamon. Bake at 350 for 45 minutes to an hour till golden brown.
In a food processor, combine the Cheddar cheese, Pepper jack cheese, cream cheese, mayonnaise, thyme, and 1 cup of the onions. Cover and process until blended. Stir in remaining onion. Transfer to a greased baking dish. Bake, uncovered, at 375 degrees Fahrenheit for 20-25 minutes or until bubbly. Serve with crackers, day old baguette or French bread.
Preheat oven to 350 degrees. Thaw and drain spinach. Spread spinach in a pie pan and top with shrimp. In a saucepan, melt butter and stir in flour. Then gradually add milk, wine, scallions. Cook on low, stirring Add salt, pepper and enough paprika for a rosy color. Pour sauce over shrimp and sprinkle with cheese. Bake uncovered for 30 minutes or until bubbly.
Cream butter until light and fluffy. Beat in sugar slowly. Stir in the sweetened condensed milk one tablespoon at a time until mixture is the consistency of a stiff cookie dough. Form dough into eight small logs and roll in the chopped pecans. Press pecans into the surface of the dough.
In a small bowl, combine the first 6 ingredients. Stir in the shrimp, onion, celery and pimientos. Spoon 1 tablespoonful onto each endive leaf; arrange on platter. Refrigerate until serving.
Mix everything together in pressure cooker. Cook for 15-20 minutes after it begins to hiss. If using a regular pot cook the beans for 45-60 minutes.
Mix the salt, flour, and water together until smooth and no lumps. (Use cold because it helps the batter/veggies absorb less oil). Place in freezer. Prepare vegetables by peeling and slicing. Pour the oil into a pan and heat over medium heat. When oil is hot, dip veggies in batter then oil. Fry until lightly browned. Do small amounts at a time. It will be less messy and much easier to manage.