HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter with sugar. Sift dry ingredients together and add alternatively with the sour cream to the creamed mixture. Add nuts. Knead together well; shape into a loaf, wrap in waxed paper and chill in the refrigerator overnight. Preheat oven to 400°F. Slice and bake approximately 8 minutes until lightly browned.
1. Combine all ingredients except olive oil in food processor. 2. Pulse chop until well mixed, gradually adding olive oil until it reaches desired consistency. 3. Enjoy with crackers, crusty bread, or pita.
Preheat the oven to 300F; and generously butter a cookie sheet. Sift together the flour, baking soda, and salt into a bowl and set aside. In a work bowl, add the butter and beat on low speed; add the sugar and continue beating for about 2 minutes, until light and fluffy. Add the eggs and mix well, add the reserved dry ingredients and the marmalade and mix thoroughly. Drop dough in 2 tablespoon amounts onto the prepared cookie sheet. Bake for about 20 minutes or until the cookies are light brown. While the cookies are baking, prepare the icing. Combine the orange and lemon zests and juices in a bowl, set aside. In a separate bowl, beat the butter on low speed, add 1 cup of confectioners (icing) sugar and blend throughly. Add the remaining confectioners sugar, the salt, and the citrus mixture and blend until smooth. Remove the cookies from the oven and transfer to a wire rack to cool,. Ice the cooled cookies with a butter knife.
in a small bowl, combine cabbage, onion, celery seed and salt. set aside. in skillet, cook bacon till crisp. drain; reserving 1 tablespoons bacon dripping. crumble bacon over cabbage mixture. to drippings add sugar, vinegar, and paprika. stir and heat till sugar is dissolved. pour this over cabbage mixture and toss.
Preheat oven 350F degrees. Brown steak lightly in olive oil. Place in roast pan. Saute garlic apple and onions. Add to meat. Place remaining ingredients in saute pan; bring to a boil. Pour over meat. Seal tightly with foil. Bake 2 hours.
1.Boil the chicken with the 5 cups of water until the chicken is no longer pink in the center. Make sure to skim off the fat and scum that floats on top of the broth. Remove the chicken and set the chicken aside to cool down. Pour the broth in a bowl and set aside for later use. 2.In the same pot, heat the 2 tablespoon olive oil and saute onion for 2 minutes until translucent. Add the ginger and about 1/4 of the garlic saute until the ginger is fragrant and the garlic is browned but not burnt. Add the broth and the rice season with salt, pepper and the chicken cube. Boil and simmer covered until the rice puffed. Make sure to stir once in a while to avoid sticking. 3. In a skillet heat the remaining olive oil and brown the remaining garlic. Once browned drained on a paper towel. When the chicken is cold enough to handle removed the skin and the bones and shred. 4. Once the soup is cooked ladle it into a serving bowl. Topped with shredded chicken, green onion and browned garlic and enjoy!
In medium skillet heat oil over medium high heat; saute mushrooms, red pepper, and onion, saute 3-4 minutes or until moisture is released from mushrooms and evaporated. Add savory, sage, salt and pepper, saute 1 minute; remove from heat and stir in mustard and breadcrumbs. Cut tenderloins almost in half lengthwise so it opens like a book; pound to flatten slightly. Spread and lightly pack stuffing down the centre of each, leaving 1" (2.5 cm) border around the edges. Fold long edges over stuffing overlapping as necessary, and fold in the narrow end; secure with skewers or string. In large skillet heat remaining oil over medium high heat, sear both sides of tenderloins, about 5 minutes. If skillet handles are not oven proof cover with foil or transfer pork to baking pan and place in 400°F (200°C) oven; roast for 20-25 minutes or until juices run clear or when an instant read thermometer reads 155°F (75°C). Let stand covered with foil for 5-10 minutes, remove skewers or string, slice and serve fanned out on serving plates. Drizzle with pan juices or apple drizzle (below).
Cover the eggs with cold tap water in a pot and bring to a simmer over medium high heat. Do not let the eggs boil and do not cover. Simmer uncovered for 20 minutes (large eggs) and remove from heat. Drain water and cover the eggs with cold water, draining and refreshing cold water as it warms up. Do this for a few minutes. Drain the water out of the pan and put the lid on it. Gently - verrrrrry gently - shake the pan up and down until you no longer hear the hard sound of the eggs, but rather the gentler sound of the shells being cracked. Remove the lid and cover the eggs with cold water again. Under a slow but steady stream of cold water remove the shells. They should come off in one piece. Place the eggs on a paper towel to remove moisture and then proceed with your recipe.
Wash and remove the outer leaves of the cabbage. Cut the cabbage into eighths and remove the core. Set aside. Peel the onion and cut into eighths. Using a food processor fitted with the steel blade attachment, process the cabbage and onion, in manageable batches, until chopped finely. Scrape into a large container with a tight fitting lid. Set aside. In a 1 quart or larger saucepan, combine the vinegar, sugar, V08, salt and celery seed. Bring to a boil and stir until the sugar is melted. Pour the hot vinegar mixture over the cabbage and toss to coat well. Cover and refrigerate until completely chilled, at least 4 hours.
Add ingredients, except club soda, to a cocktail shaker with ice cubes. Shake several times and pour into a chilled high-ball glass. Top with club soda and serve with a sprig of mint to garnish.
Line a roasting pan with foil. Rinse the oxtails with water and place them in the roaster. Sprinkle lightly with cayenne (I usually use paprika), black pepper and salt. Bake, uncovered, at 450 degrees for one hour, turning them over occasionally so that they become nicely browned. Remove from oven and drain off all the fat. Set aside. Combine the onion, garlic and oil in a blender (or food processor). Process until the onion is finely chopped. Place this mixture in a 2 gallon vessel and cook over medium heat until it becomes translucent. Add the flour and wisk for about 30 seconds. Add 5 1/2 cups water. Whisk until the flour dissolves. Add tomatoes, Kitchen Bouquet and beef base. Bring gravy to a slow boil. Add the oxtails and carrots and simmer for 2 - 2 1/2 hours until the meat comes off the bones easily. Check for salt. Serve hot. Note: The recipe lists tomatoes in the directions but not in the ingredients, so I just added 2 diced tomatoes when I have made this. I also add some celery, but that isn't in the original recipe.
Mix soup, water, rice, onion powder and black pepper in 2 qt shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 for 45 minutes or until chicken is no longer pink and rice is done. Uncover and sprinkle cheese over chicken and put back in oven long enough for cheese to melt. If you like you can add 2 cups of fresh, canned or frozen veggies into soup mixture before topping with chicken.
(optional: substitute homemade cream of chicken soup with (2) 15oz cans of a store-bought gluten-free variety). In a large stock pot, whisk together the cold ingredients for the cream of chicken soup. After corn starch is dissolved, bring mixture to a boil, stirring constantly, and boil for a minute or two until thick. Makes 3 cups. Meanwhile, prepare rice according to package instructions. Saute asparagus and onion in oil until crisp-tender. Grease a 9x13" baking dish. Spread cooked rice in the bottom. Top with the cooked asparagus. Using the same stock pot as the finished cream of chicken soup, add the chicken, milk, yogurt, and poppy seeds to the soup. Pour evenly over the asparagus and rice. Melt 2 tbs of butter, add to 1c rice chex crumbs, sprinkle over top of chicken. Bake, uncovered, ad 350 for 30 minutes, until hot and bubbly.
Rub meat with salt. Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbeque sauce and cider over meat. Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and onions 1 1/2 hours before end of cookign time. Add okra 15 minutes before end of cooking time.
Slice flank steak across the grain into 16 strips, 1/4 to 1/2 inch thick. Pound each to about 1/8" thick and season with salt and pepper. Place one asparagus spear and one scallion spear across the short end of a strip of beef. Roll beef around vegetables and secure with a toothpick. Place on a shallow baking pan in a single layer; roll remaining beef and vegetables. Combine remaining ingredients, pour over beef, and marinate 10 minutes. Broil steak rolls 5 minutes. Remove from pan, tent with foil to keep warm, and strain marinade into a small saucepan. Remove toothpicks from steak rolls before serving. Boil marinade until syrupy, about 5 minutes. Spoon glaze over each serving. Serve with rice.
combine brown sugar,tomato puree, and water. cook 5 minutes. while tomato mixture is cooking, put bread cubes in casserole and pour melted butter over. Pour on hot tomato mixture. DO NOT STIR! Bake 50 minutes in a 325* oven. the drier the bread cubes, the more crusty the pudding will be -- .
In a large mixing bowl, combine the honey, hoisin sauce, fish sauce, garlic, spring onions, oyster sauce, salt and pepper, mixing well. Add the pork, coating the slices well. Cover and marinate for 1 hour. Meanwhile, start the barbecue fire. Soak the bamboo skewers. When ready to eat, thread the meat strips on the skewers. Don't be tempted to overload the skewers; skewers which are too generous will char on the outside by the time the inside is cooked. Grill over medium-hot coals for 3 to 4 minutes, brushing the meat with the marinate. When browned and cooked, remove from the fire and serve.
Need Ziplock gallon freezer bag, toothpicks, large oven proof skillet and lid. Peal and crush garlic, dice, place into small bowl, salt and cover with olive oil. Start the pasta water. Place chicken breasts one at a time into a gallon Ziplock bag with a little water, use smooth head of meat mallet and pound chicken into rectangles about 1/8 in thick. With flattened chicken breasts arranged in a row, add dried tomatoes, basil, garlic, and Parmesan to each breast. Roll up each breast and use toothpicks to secure each roll. In a small covered bowl, microwave mushrooms for 1-1/2 minutes, pour off water. Preheat oven to 375°F. In large skillet over medium heat, heat olive oil, add chicken rolls, add chardonnay, cook chicken rolls about 6 minutes per side. Remove chicken rolls. Add onion rings, crushed red pepper, and red pepper slices to skillet and cook until tender. Add canned tomatoes, mushrooms, merlot, and Italian seasoning and simmer for 5 minutes. Add chicken rolls to skillet, cover, and place into oven for about 20 minutes. Cook pasta. Remove skillet from oven and remove toothpicks from chicken rolls.
Preheat oven broiler. Place salmon filets in a shallow baking dish. Brush salmon with plum sauce and sprinkle half of green onions on filets and let sit for 10 minutes Broil salmon 10-20 mins; check after 10 minutes Serve with additional sauce drizzled over filets and sprinkle with remaining green onions.
Combine all ingredients, except chocolate, in a blender and process until smooth. Pour into tall glasses. Shave chocolate using a grater and spoon onto milkshake for garnish.
In a large saucepan, saute the onions and garlic in 3 Tablespoons of oil for 5 minutes, until limp, then add the last Tablespoon of oil and the potatoes and stir-fry for a minute. Add the stock, cover, and simmer for 45 minutes, until the potatoes are mushy. Remove from heat and puree. Return the soup to the pot, season with salt and cayenne, and stir in the chopped cilantro. You can serve the soup cold--or reheat by slowly bringing it to a simmer. Ladle into soup plates and top with a sprinkling of cilantro or chives.
Heat 1 teaspoon oil in a large skillet over medium heat. Add mushrooms, minced green onions, and gingeroot, sauteeing for 3 minutes. Spoon into a small bowl and stir in 1 tablespoon teriyaki sauce, the set aside. Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons mushroom mixture into each pocket. Heat 1 teaspoon oil in skillet over medium high heat. Add chicken, cooking for 6 minutes on each side or until chicken is done. Remove from skillet and set aside, keeping warm. Add 2 tablespoons teriyaki sauce, orange rind and next 3 ingredients to skillet; bring to a boil and cook for 2 minutes or until reduced to 1/4 cup. Spoon the orange glaze over chicken and garnish with some more sliced green onions.
Heat oil in a skillet over medium-high heat. Add shrimp. Season with salt and pepper. Cook briefly until pink and opaque. Remove to a plate with a slotted spoon. Add onion and garlic to hot oil and cook until onion is soft. Add chopped tomatoes and cook 20 minutes or until tomatoes have released their liquid and softened. Meanwhile, boil a large pot of water and salt if desired. Add pasta and cook per package instructions. When pasta and sauce are ready, add red pepper flakes, basil, shrimp, and pasta to the skillet with tomatoes. Stir to coat noodles evenly. If the sauce gets too dry, add a few splashes of white wine.
Cut tops off tomatoes and squeeze seeds into trash. Combine all in food processor and chop until as fine or chunky as you like. *Note-if you like salsa chunky, you may want to pre-chop garlic.
In a large pan, melt all of the butter. Add the cream cheese and the chicken broth. While stirring the sauce, bring sauce to a boil for a minute. Don't burn the sauce! Simmer for 2-5 more minutes. Serve atop any meal; it's delicious!
Mix butter and both sugars until smooth. Stir in egg, baking soda, baking powder, salt and vanilla and mix well. Stir in flour and oats until well blended. Stir in jelly beans. Drop by spoonfuls onto greased cookie sheet about 2" apart. Bake at 375 degrees for 10 minutes.
Set oven to 350°F. Grease a 13 x 9-inch baking pan. In a medium bowl sift together flour, baking soda, baking powder, salt and spices. In a large bowl cream together the shortening and brown sugar and white sugar together until light and fluffy (about 3-4 minutes). Add in the eggs to the creamed mixture, beating well after each addition. Add in the dry ingredients alternately with the applesauce and water. Stir in raisins and nuts. Pour into prepared baking pan. Bake for 40-45 minutes, or until cake tests done. Cool, dust with confectioners' sugar or serve topped with whipped cream. Delicious!
Melt the butter and oil in a large pot or Dutch oven over med. heat. Add the onion, carrots, and celery, and sweat(cook) the veggies until they're limp, about 5 minutes. Add in the poultry seasoning,white pepper, tarragon, if using, and coriander. Add the broth or stock and chicken bouillon. Simmer over low to medium heat for about 20 minutes, stirring occasionally. ***Add in the noodles, either cooked or uncooked. If adding in uncooked, cook for 7-8 minutes, or per package instructions. Add in the chicken, stir, and check your seasonings. Ladle into bowls and top with parsley. Serve with crunchy french bread.
Drain the can of tuna a empty the can into a bowl. Add the mircle whip to the tuna and mash together with a fork. Add the apple and onion to the tuna. Mix in the italian dressing. I just poor it on so the above amount is just an estimation. Just add a little at a time to your taste preferences. Fills two pitas genrously.
Heat sugar and water in a saucepan over low heat, swirling pan occasionally until sugar disolves. Increase heat to medium and boil for 5 minutes. DO NOT STIR. Cool completely. Puree 1 quart berries with lemon juice in a food processor and then pour puree in a medium bowl. Stir in cream and the cooled sugar/water syrup. Let stand at room temperature for at least one hour. Strain raspberry mixture into a large bowl and then cover and refrigerate until well chilled (at least 4 hours but is best prepared one day ahead). Process mixture in ice cream maker according to manufacture's directions. Freeze ice cream in a covered container until firm (1-2 hours). For ice cream balls, line a baking sheet with waxed paper and scoop ice cream into balls and place on prepared cookie sheet. Freeze until firm (2-4 hours). To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.
Combine all ingredients and place in large ziploc bag. Marinate in fridge for 24 hours. Turn bag over several times. Drain the ribs, but reserve marinade for use while ribs are cooking. Cook ribs your favourite way, these are good baked in the oven or bbq on the grill. Enjoy.
Place pieces of salmon in oven proof dish. Mix oil and soy sauce together and pour over salmon, coating well. Lay salmon fillets skin side down and spread 1 tsp oyster sauce on each. Sprinkle with pepper and bake at 200 degrees celcius for 5-7 minutes for rare. To prepare the salad: Heat olive oil in small frying pan. Add ginger, garlic and mushrooms and cook over low heat until soft and tender. Remove from heat and put in small bowl. Add cucumber, coriander chopped and toss in sesame oil. Season. To serve: Place salad on plate and top with salmon.
In heavy duty mixer bowl (fitted with dough hook attachment), stir together yeast, 1 cup of the all purpose flour & all the rye flour. In small saucepan over med-high heat, combine salt, sugar, milk & shortening. Stir with wooden spoon until shortening is nearly melted & just has a couple tiny, pea-sized lumps floating around (approx 120 degrees on candy thermometer). Pour hot mixture into mixer bowl with yeast & flour, add both eggs & begin mixing on low to medium speed til mixture is all wet. Begin slowly adding spoonfuls of flour & mixing until dough forms into ball around the dough hook & bottom of mixer bowl is no longer sticky with wet dough. Ball of dough will be slightly smooth & spring back when touched with fingertip. Remove dough from hook & bowl & form into ball with hands. Spray inside of bowl with non-stick cooking spray & then drop dough ball into bowl with the smooth side down. Then turn ball over so the seam side is now down. (This greases top & bottom of ball). Cover mixer bowl with it's lid,a towel or foil & place in warm area to rise for about an hour. Dough will be about double the starting size in an hour. When risen, use fist to "punch" dough down in center. Then remove from bowl & divide into two balls. Place both on lightly floured surface & cover loosely with foil. Let rest 10 minutes. Roll out one ball at a time into large circle about 1/2 inch or less in thickness. Use pizza cutter to slice dough like a pizza into about 12 or so triangles. Roll each triangle up starting at large end & ending with the "tail" end. Place 2 inches apart on ungreased baking sheet with tail on bottom. Cover & let rise for another 15-20 minutes. Bake at 350 degrees for about 12 minutes (depending on oven being used & personal preference. I only bake ours 9-10 minutes because we like them light in color & a litte squishy in the middle).
Preheat an oven to 350 F (176 C). Grease and flour a springform pan. In a larger bowl mix the flour and the baking powder. Add the butter, cocoa powder, sugar and milk. Using hands form a firm ball. Place the dough ball into a fridge for at least 1/2 hour (it gets firmer when cooled). In a bowl of your electric mixer place the cream cheese, sugar, egg yolks, lemon zest, vanilla sugar and the corn starch. Beat on medium speed until smooth (about 2 minutes). In a separate bowl beat the egg whites until the mixture holds stiff peaks. Mix the cream cheese mixture with the whipped egg whites gently. Remove the dough from the fridge. Cut it in two halves. Grate the first half of the dough in the pan. Spread the cheese filling over the dough evenly. Grate the second half of the dough over the top. Bake for about 45-50 minutes until middle is set but still wobbles slightly when moved. Remove from the oven and let cool completely.
In a 1 1/2 quart casserole dish combine the soup, cheeses, milk and pepper. Add pasta and mix well. Cover and bake 350' for 35 minutes or until hot.
Combine flour, sugar, cornstarch, and salt in a small saucepan. Add milk gradually. Cook, stirring, over low heat until thickened. (Do not rush this stage as it gets rid of the raw flour flavor). Blend a little of the hot mixture into egg yolks. Stir yolks into saucepan. Cook 1 minute. Remove from heat. Add vanilla and butter. Cool. When ready to serve fold in diced bananas. Place a small amount of filling on each crepe and roll.
In a medium bowl, whisk together eggs, milk salt and pepper. Set aside. Assemble six sandwiches, each with one slice of ham and two slices of cheese between two slices of bread. Cut each sandwich into quarters. Heat half of the melted butter in a large nonstick pan on medium heat, swirling to coat bottom of pan. Dip half of the sandwich quarters into the egg and milk mixture, turning to coat. Immediately place in preheated pan, and cook for 2-3 minutes per side or until bread is golden brown and cheese is melting. Repeat with remaining butter and sandwiches. Serve hot.
Preheat oven to 350 degrees. Mix all ingredients together with an electric mixer. Blend well, about 3 minutes. Bake in a well greased tube or bunt pan for about 45-50 minutes or until a toothpick comes out of center clean. Once removed from oven let rest for 10-15 minutes then turn cake out on a cake plate. After cake is completely cooled, sprinkle powdered sugar over cake for a sweet added touch.
Put the tomatoes in a large non-reactive container or canning kettle. Add 2 cups of the vinegar, stir gently, cover and let stand at room temperature overnight. In the morning drain well and discard the liquid. In a canning kettle combine the drained tomatoes with the remaining 2 cups of vinegar, sugar, salt and cayenne pepper. In a large square of cheesecloth tie together the cloves, allspice and broken cinnamon sticks. Add the spice bag to the tomato mixture. Bring mixture to a boil, then simmer gently until thickened, about 2-1/2 hours. Watch closely and stir frequently to avoid scorching. Bottle in hot sterilized jars. Process in a hot water bath: 10 minutes for 8-ounce jars or 15 minutes for pint jars.
Preheat oven to 400 degrees F. Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour. Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.
Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes. Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften. Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden. Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil. Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally. Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.
Put in pan crushed pineapple and juice, butter, raisins, sugar, spice, bicarbonate soda and pinch of salt. Boil for 10 minutes, watch that it does not boil over with the bicarbonate of soda in it! Cool and then add the beaten eggs and flours. Put into an 8x8-inch tin that has been lined with baking paper. Bake at 350°F for approximately 1 hour.