HumbleIntelligence/food-ner-1-Million huggingface dataset:
preheat oven to 375. beat butter and sugar until light and fluffy, add eggs 1 at a time until encorporated, then add ricotta, lemon juice and zest until well blended. stir in dry ingredients. place parchment paper on cookie sheet and drop dough (I made heaping teaspoon sized ccokies, the original recipe called for 2 tablespoon sized but I think that is way to large) onto sheet. Bake cookies for about 15 minutes or until the edges are slightly golden brown. let cookies cool for at least 15 minutes before spreading glaze on top. for glaze: combine lemon juice, zest, and powdered sugar and stir until smooth. Spoon about 1/2 teaspoon full onto each cookie and use the back of the spoon to gently spread. Let the glaze harden about two hours before storing in an airtight container. *** I ran out of glaze the first time I made these and it has a strong lemon flavor so use sparingly. The cooked cookies (before they're glazed) freeze well. If your ricotta cheese is very watery you may need to add an additional 1/4 cup of flour.
Cut the meat into pieces. Place the meat, chorizo slices and the oregano in a food processor and pulse until slightly chopped. Season with salt, pepper and nutmeg and mix the spices into the meat with your hands. Place the olive oil, the chopped onion and the chopped garlics in a saucepan and saute over low heat until the onion starts to turn golden brown. Add the meat, stir and simmer about 15 to 20 minutes, stirring occasionally. Remove briefly the saucepan from heat and mix well the egg yolk into the meat. Then, sprinkle with flour, stir and place the pan back on the stove about 3 to 4 minutes. Turn off the heat and sprinkle with chopped parsley. Place the meat in a dish and let cool to room temperature. Mold with your hands small portions of the meat in the shape of croquette. In a bowl, whisk the eggs with a fork. Coat the croquettes in breadcrumbs, then dip in the eggs mixture and finally, coat once more in breadcrumbs. Heat the oil in a skillet. When the oil is hot, add the croquettes and fry them until golden. Once the croquettes are fried, place them on a plate with absorbent papper. Serve the meat croquettes with rice or just with salad.
Heat the oil in a large saucepan. Fry onion, garlic and pork for 5 minutes. Add cumin and stir well. Add orange juice and water. Add the vegetables, cover and cook gently for about 30 minutes. Mix the arrowroot with 1-2 tbsp cold water and blend until smooth. Take the casserole off the heat and stir in the arrowroot until completely mixed in and casserole starts to thicken.
Microwave the spinach on high for 2 1/2 minutes. Drain completely. Line a 12 cup muffin tray with foil baking cups. Spray the cups with cooking spray. Combine the egg substitute, cheese, mushrooms, spinach and onions in a bowl. Add hot pepper to taste. Divide evenly among the cups. Bake at 350 for 20 minutes or until knife inserted comes out clean. May then be frozen if desired.
Beat the eggs and then add the flour, yogurt, and milk. Beat until smooth- then add remaining ingredients. Stir until all ingredients are incorperated, and let stand for 15 minutes. Heat a nonstick skillet over medium low heat and drop the batter in tablespoonfulls into the skillet. Flip when bubbles form. Enjoy!
Combine 1 1/2 cups cake mix, flour, and yeast in a bowl. Add warm water, stirring until smooth. Stir in eggs. Spoon batter into a greased 13 x9 inch pan. Spoon pie filling evenly over batter; set aside. Cut butter into remaining cake mix with a fork until mixture is crumbly- Sprinkle or pie filling. Bake at 350 for 25-30 minutes. Cool in pan on wire rack. Combine powdered sugar, corn syrup and water for glaze and drizzle over cake.
Mix the water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a bowl and set aside. Cut tofu into slices and brown them in the olive oil. Add mushrooms, onions, spinach, and sauce to the browned tofu and stir fry for a couple of minutes until mushrooms are spinach are done.
Trim off all but a thin layer of fat from the pork. Place the meat in a single layer in a wide, heavy saucepan, add enough water to cover the meat by 1/2-inch, measure in the salt, and set over medium heat. Simmer, partially covered, turning the pork occasionally, until the meat is barely tender, about 40 minutes. Uncover, raise the heat to medium-high, and quickly boil away the liquid. When you hear the meat begin to fry in its own rendered lard (once the water is gone), turn the heat down to between medium and medium-low. Let the pork fry, turning frequently, until evenly browned, about 30 minutes. Remove the ribs from the pan, drain on paper towels, and sprinkle with a little salt. While the meat is cooking, prepare the guacamole, scoop it into a serving bowl and garnish. Serve the crispy ribs on a warm serving platter and pass the guacamole to eat along with them. Or cut the meat off the bones and roll with the guacamole into tacos. In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro. Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve. Scrape the avocado pulp from the skins and add it to the bowl. Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend. The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkle with chopped onion, cilantro, radish slices and/or queso fresco (cheese); radish roses really dress it up.
Place pork chops in a frying pan with 2-3 tablespoons of water and cover. Place frying pan over low to med low heat and gently re-heat. This will take 5-7 minutes depending on the thickness of your pork chops. Toast hamburger buns in a dry pan. You can spread a little butter flavored Crisco to help them toast. Toast to your degree of perfection. (That is a medium golden brown for me.). Remove pork chops from the pan and remove from the bone. (You may need to trim the pork chops to the bun size.). Place pork chops, lettuce, tomatoes and mayo on the bun. Serve with apple sauce and enjoy.
Preheat oven - Gas mark 6 (400F) or 7 (425F) or 200°C If you are using a fan oven, reduce by 25°C. Grease your patty tins. Sieve together flour, cinnamon and bicarbonate of soda. Cream butter and sugar until fluffy. Separate the egg yolk from the white. Beat the yolk into sugar and butter, then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly. Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with caster sugar. Bake in a hot oven for 20 minutes. Watch these little fellows carefully. They brown rather quickly. When ready sprinkle a little more sugar. Croeso Cymreig.
Scoop avocado flesh into a bowl and mash it with a fork. Add the rest of the ingredients, mixing and mashing until you get the consistency you desire.
Sprinkle both sides of the lamb evenly with the garlic salt and pepper, warm a large non-stick pan (with a lid for use later) over a medium heat until hot, add the lamb and brown on both sides. Add the stock and the apricots to a medium pan, over a high heat, and bring to the boil. Reduce the heat to low and simmer for 5 minutes, or until the apricots are very soft. Reserve half of the apricots and set aside. Transfer the other half of the apricots and all of the stock to a blender or food processor, add the vinegar, oregano, thyme, rosemary, salt and nutmeg, and blend to make the sauce. Pour the sauce over the lamb, sprinkle the reserved apricots over the lamb and, over a low heat, simmer the lamb for 10-15 minutes or until the lamb is cooked through. Serve with steamed green vegetables andyour favourite mashed potato recipe. I'd recommend Bergy's Irish Mashed Potatoes #10974, which are beautifully creamy but also low in calories.
Combine all ingredients in a baking dish. I typically use a casserole dish of sufficient size to hold all the ingredients. Bake uncovered for 30 minutes at 350. NOTE: My family generally puts shredded cheese on top of the potatoes before baking so that there is a nice layer of melted cheese on top of the potatoes. NOTE: Serving size/amount is a guess. I know that a halved recipe more than sufficiently feeds 4 people with quite a few leftovers.
Preheat the oven to 350°; butter a shallow 2-quart casserole. In a large skillet, cook the bacon until crisp; drain well and crumble. Add the green onions and 1 tablespoon butter to the pan and cook for 2 minutes, stirring. Add the mushrooms and cook for 2 to 3 minutes more, then remove from the heat. In a medium bowl, beat the eggs, milk, salt, and pepper together. Stir in the cheese and mushroom mixture. Pour into the prepared dish and bake, uncovered, for 30-35 minutes, or until puffed and set.
1 Thaw frozen peas in a collendar. 2 Melt the margarine in a saucepan. 3 Add the flour and blend. 4 Add the milk, stirring constantly to prevent clumping and stir until creamy. 5 Add the salmon, peas, salt and pepper and warm through. 6 As the salmon is warming, toast the bread. 7 After toasted, spoon salmon mixture over the toast.
Mix together the flour, cornmeal, spices, salt and pepper in a bowl. In a separate bowl, whisk together the eggs, milk and Tabasco. Dredge the oysters in the liquid, shake off excess, then dredge in flour mixture. Heat oil in a deep fryer to 375 degrees. Fry oysters, 10 at a time (to keep the oil from cooling too rapidly) until puffy and golden brown, about 2 minutes. Remove with a slotted spoon, drain well on paper towels, and salt to taste. Meanwhile, while oysters are cooking, make the wasabi aioli. Mix together the Hellman's mayonnaise, 2 cloves crushed garlic and wasabi to taste. Arrange cooked oysters on a serving plate with a bowl of the aioli and stand by for raves.
Slightly beat eggs and milk. Add dry ingredients and mix well. Soften shortening in microwave and add to mixture. Pour into well greased 9X13 pan and bake at 425 for 20-25 minutes.
Preheat oven to 250 Degrees Celsius. Blend in a bowl butter, garlic and parsley. Add lemon juice and mix till well combined. Place scampi in oven proof dish, season to taste and spread the butter mixture over the exposed flesh. Bake 8-10 minutes. Enjoy with plenty of fresh bread to scoop up the juices.
Place the orange juice in a bowl. Add yogurt, honey, and lemon juice. Whisk "until it is all one color.". Place 5 banana slices and 2 tablespoons berries in each bowl. Ladle the soup over the berries and bananas. Eat! Note: You can add other kinds of fruit as well. Slices of kiwi are especially pretty.
Wash the marrow and cut it into cubes. Heat the oil in a large, heavy based pan and fry the onions for 5 mins, then add the marrow, green peper, rice, garlic, bay leaf, tomatoes and water. Add salt and pepper to taste. Bring to the boil, then turn the heat down and cover. Cook very gently until the rice is cooked and all the liquid is absorbed. Check the seasoning. Sprinkle with the parsley and serve.
Mix all ingredients together in medium pot and boil about 5 minutes to thicken. Pour sauce in and over a cheeseburger.
Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute. Discard garlic. Add Cheddar by handfuls, stirring until completely melted. Serve in a fondue pot set over a flame.
Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside. To prepare the skin, cut the dough into 1/4 inches length and use a rolling pin to flatten it until it becomes a round skin about 3 inch in diameter. Method:. Combine the ground pork, shrimp, chopped napa cabbage and seasonings together. Set aside. To make potstickers, place a small spoonful of the filling in the center of the skin. Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the potsticker accordingly. Repeat the same for the rest. (Please refer to this video or this guide for folding/pleating potstickers.). To pan fry the potstickers, coat a frying pan with a little cooking oil and turn to medium heat. Place the dumplings on the frying pan and then turn the heat to high. Pan fry the potstickers until the bottoms turn golden brown and crisp. Add the water and cover the frying pan with its lid immediately. Cook until water has evaporated and turn the heat to low. Cook the potstickers for another 2 minutes or so, dish out and serve hot with Chinese black vinegar.
Mix pudding with pineapple and juice. Add cool whip and mix well. Fold in marshmallows. Smooth into a 9 by 13 pan. Chill at least 2 hours.
Cut abiu in two, remove the seeds. Scoop out the flesh into a glass bowl. Sprinkle with a little lime juice to bring out the flavour. Chill and serve.
Brown hamburger in skillet on medium heat. While browning meat, boil noodles. When done drain corn, and mix all ingredients together. Serve with garlic bread. This is quick and easy, and fits your college budget. Enjoy!
CAKE: Preheat oven to 350°F Butter 15x10-inch baking pan. Line pan with wax paper; butter paper. In a large bowl, mix (I used a wisk) the sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice and salt. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in prepared pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Place clean kitchen towel on work surface; dust with 2 tablespoons confectioners' sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake completely (I did it in the fridge). FILLING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and pumpkin pie spice until well blended and smooth. Stir in walnuts, if desired. ASSEMBLY: Unroll cake onto towel. Peel off wax paper. Spread cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim ends of cake. Enjoy right away or refrigerate until ready to serve. Sprinkle cake with additional confectioners' sugar just before serving.
Preheat oven to 375°. Blend all ingredients with a spoon. Place in a small 1-1/2" deep baking dish. Bake for 10 minutes or until brown and heated through. Serve with tortilla chips or bagette slices; garnish with minced green onion and cayenne pepper.
Beat all ingredients with wire whisk until well blended. Pour by spoonfuls onto a hot griddle, greased. Cook until edges are dry, Turn, cook until golden brown.
Melt chocolate with the cream, water and zest in a heat proof bowl set over simmering water, stir until smooth. Pour the mixture through a fine strainer into a bowl and then serve.
In a large mixing bowl, combine cream cheese, powdered sugar and extract. Beat until smooth. Gently fold in whipped topping and peaches. Pour into graham crust. Chill until firm, about 3 hours.
Slice cheese as thin as possible. Slice tomato. On a large platter arrange alternate slices of cheese and tomatoes. Sprinkle with basil. Combine vinegar salt pepper and olive oil and drizzle over tomatoes and cheese. Let marinate at room temperature for up to 1 hour before serving.
Sift together flour, cocoa powder, 6 oz (about 1 1/2 cups) powdered sugar and kosher salt. Pour into work bowl of a food processor. In a separate bowl, lightly beat eggs until combined, then beat in water and 1 tbsp oil. Turn on food processor and slowly pour in liquid mixture until a stiff dough forms. Add a little more water if needed to bring the dough together. Knead by hand a few times until smooth. Wrap in plastic wrap and let rest at room temperature to allow the flour to fully hydrate, about 1 hour. Roll by hand or through a pasta machine; fettucine or linguini-size noodles are best. Bring 4 qts of salted water to a boil. Add pasta and cook 3-4 minutes or until tender. Drain thoroughly, then toss in a bowl with remaining 1 tbsp vegetable oil. Sift remaining 3 oz (3/4 c) powdered sugar over the pasta and toss to coat. Taste and add more sugar if needed. Cover with plastic wrap and chill thoroughly. Meanwhile, combine raspberries and salt in a blender and puree until smooth. Add powdered sugar until desired sweetness is achieved. Pass through a fine-mesh sieve or chinois to remove seeds. To serve, pour coulis onto a plate. Pile 4 oz pasta in the center. Garnish with fresh raspberries and grated white chocolate.
Prepare grill. Combine first 4 ingredients in a small bowl, stirring well. Reserve and set aside 1/4 cup sauce mixture. Place chicken on grill rack coated with cooking spray. Brush half of remaining 1/2 cup sauce mixture over one side of chicken. Grill chicken 3 to 4 minutes. Turn chicken over; brush with remaining half of sauce mixture. Cook 3 to 4 minutes or until done. Place chicken on a serving platter; drizzle with reserved 1/4 cup sauce mixture.
Grease and flour bundt or 9x13 cake pan. Preheat oven to 350 degrees. Combine all cake ingredients in a large mixing bowl. Beat with electric mixer until well combined. Pour into prepared cake pan and bake for one hour. Just before cake is done, place all sauce ingredients into a saucepan. Bring to a boil, stirring constantly, and continue boiling gently until sauce is thickened, about two minutes. Remove done cake from oven and poke holes all over top with a fork. Pour hot sauce over hot cake. Allow to sit in pan until sauce is absorbed.
Prepare your food processor. Add cinnamon, powdered sugar and apples cubes and pulse until the cubes are broken. It will look like crumbles. Add slowly the milk in small portions until it is smooth but still solid. Check the taste. If you want you can add more sugar. Have fun and enjoy it immediately! Note you can change the recipe adding honey instead of sugar or adding lemon juice. I like it with little marsala-wine too or why not with rum.
Drain the fruit. If using pear halves, place the fruit inside up on a fruit plate. If using pineapple rings, place the ring on a fruit plate. Place a dollop of mayo in the middle. Sprinkle with cheese. Place a cherry on top and serve.
Saute garlic and onion in olive oil until tender. Add tomatoes and herbs and cook until heated through. Season with salt and pepper. Add beans and broth, and cook until soup simmers. Check for seasoning. Just before serving, add spinach a handful at a time, until wilted. Serve--very good with a hunk of crusty bread and a salad.
Cook onion in butter over low heat about 5 min or so - do not brown. Add flour, cook 2 minutes without coloring. Off heat, beat in boiling milk, wine (if using), salmon juice (if using), and seasoning. Boil several minutes to thicken. Thin to medium consistency with 4-6 T. additional milk. Taste for seasoning. Fold salmon (and mushrooms, if using) into sauce, check seasoning. Spread in 8" shallow baking dish or cooked pastry shell. Sprinkle on the cheese. Bake at 425 degrees F for 15 minutes, or til top is nicely browned. Note: You can also add extra ingredients such as peas, diced hard boiled eggs, etc. to the casserole.
Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES). Combine puree 1 cup vinegar and sugar in a large saucepan. Bring to a rolling boil and boil for 10 minutes stirring constantly. Stir in pectin and return to a rolling boil for 1 minute. Remove from stove and skim foam. Ladle hot jelly into clean hot jars, leaving 1/4 inch head space. Adjust caps process 10 minutes in boiling water canner. Let set at room temperature for 24 hours out of drafts. Store for up to 1 year.
Cook green beans to crisp-tender; drain. Boil vinegar, water, sugar and salt together for two minutes and pour over hot beans. Let stand for several hours before using or place in sterilized jars and seal.
Set the oven to hot 220c/475f. Pack the piece of oxtail, onion, carrot and turnip in a roasting tin and sprinkle with oil. Roast for 30-40 mins until browned, stirring once during cooking. Remove tin from oven, then turn the oven temperature down to cool at 150c/300f. Spoon a couple of tablespoons of fat from the tin into a large flameproof casserole. Add the garlic and fry for 1minute, then stir in the flour and mix well. Pour in the wine and stock, add the puree and bay leaf, season well. Bring to the boil. Add oxtail and vegetables, cover with lid and or foil. Cook for 3 hours or until meat pulls away from the bone. Skim off fat from surface if you prefer. Serve with lots of mashed potato and cabbage.
In a medium glass bowl sprinkle gelatine over cold water. Let stand 1 minute. Add the sugar, hot coffee and Kahlua, stirring until the sugar dissolves. Lightly butter a 9x5 loaf pan. Line with a 4 inch wide piece of waxed or parchment paper-long enough to overhang the long sides of pan. Smooth. Pour coffee mixture into pan and place in the fridge until set-about 20 minutes. For the Mousse: In a medium saucepan sprinkle gelatine over the water. Let stand for 1 minute. Whisk in the yolks and sugar. Blend well. Stir in hot milk. Over medium heat cook, stirring constantly for 5 minutes or until thick enough to coat the back of a spoon. Stir in melted chocolate and let cool. Whip cream until stiff. Fold cream into cooled chocolate mixture. Spread mousse evenly over coffee aspic. Cover and chill 3 hours. Turn out onto a serving platter-remove paper (looks funny if you don't). Garnish with curls either on your dessert or the serving platter.
Heat oil in a large, heavy pot over medium heat. Add the onions and garlic and cook, stirring for a few minutes, until the onions have wilted. Add the bell peppers, jalapeno, chili powder, and cumin, and cook, stirring, for 3-5 minutes longer, until the peppers have softened. Add the stock or water, bulgur (if using), grated chocolate, tomatoes, and beans. Bring to a boil, lower heat, and simmer gently for 25 minutes. Add the corn (and TVP, if using), stir, and cook 5 minutes longer. Serve with chopped red onion for garnish.
Boil a large pot of water, add the crab/shrimp boil, the Old Bay seasoning and the Season All. Cut your onion into quarters and put it in the pot along with your potatoes. Quarter one of the lemons and add it to the pot. Simmer for 30 minutes. Add your corn and simmer for an additional 10 minutes. Add your shrimp and sausage and cook until shrimp are done, about 4 minutes, shrimp will be pink and opaque, don't overcook. Drain and serve.
Preheat oven to 325 degrees F. Butter 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blue berries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes. Meanwhile, bring 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves. Pierce top of cake all over with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.
Beat together eggs, whites, and water. Heat skillet with your choice of skillet coating (fat or cooking spray) over medium heat. Add eggs, stirring slowly. Add chunks of cheese and the chives and keep stirring for about 3-4 more minutes, until at your desired state of doneness/texture.