HumbleIntelligence/food-ner-1-Million huggingface dataset:
mix butter with sugar till light and fluffy -- add cornstarch and flour, mixing well.refrigerate until easy to handle.about 1-2 hours. preheat oven to 350* -- shape dough into 1" balls. Place balls on nuts scattered on waxed paper. flatten with bottom of glass . put cookies, nut side down on ungreased cookie sheet. bake 15 minutes. frost with bon bon frosting. to prepare BON BON FROSTING:. blend sugar, butter and lemon juice.till smooth.if desired, add yellow food coloring.
Heat together jello, sugar, and pineapple with it's juice, stirring until sugar and gelatin are dissolved. Set aside to cool completely. Cream the cheese and baby food together. When the gelatin mixture has completely cooled, mix it with the cream cheese mixture with a spoon. When blended, fold in the Cool Whip. Turn into a 1 1/2 quart mold and refrigerate until set.
Place all ingredients in large mixing bowl. Combine until well-blended and smooth. Let batter sit for 5 minutes and rest. Pour 3/4 c. of batter onto waffle iron, spread with rubber spatula. Let batter bubble for 5-10 seconds, then close lid. Repeat until batter is finished.
Preheat oven to 350 degrees. Beat together eggs and sugar until very smooth. In a small bowl, mix together flour, baking powder and salt, then stir into egg mixture. Add remaining ingredients and stir well. Bake in greased pie tin for 35 minutes. *Serve topped with whipped cream, or drizzle with heavy cream. Awesome with a scoop of vanilla icecream!
PEANUT CHICKEN: Preheat oven to 425°F Grease a 9x13 pan and set aside. In a medium bowl, gradually stir orange juice into peanut butter and ginger. Dip chicken into peanut butter mixture, then coat with peanuts and place in pan. Bake uncovered 15 minutes. Turn chicken over, and bake an additional 15 minutes or until chicken is cooked through. (After turning the chicken, start making the rest of the recipe so it's all done at the same time). SALAD DRESSING: Mix all ingredients in a small bowl (enough to dissolve sugar). Set aside. SALAD: Mix all ingredients in a large bowl and set aside. FRIED RAMEN: Heat oil in a wide frying pan over medium-high heat. Add crumbled noodles to hot oil and cook, stirring until browned (3 to 4 minutes). Lift out mixture from frying pan; drain. Place into a decorative serving bowl. ASSEMBLY: Remove chicken from oven, let sit for a few minutes. Meanwhile, add dressing to salad and toss to coat. Place salad onto individual serving plates. Cut chicken into strips on the bias. Serve atop the salad. Serve with fried ramen.
Add olive oil, lemon juice, parsley, dijon mustard and garlic to a food processor and whirl until well mixed. Season to taste with pepper. Rub paste all over chicken, on top of and under the skin and let it sit for at least 30 minute. Grill until internal temperature of chicken is 160 degrees. Remove chicken and let rest for 10 minute.
Combine almonds, honey, butter, and salt in a 10-inch saute pan over medium heat. Stirring constantly, cook until almonds and honey begin to turn an amber color. Remove from heat and stir in corn flakes. Pour out onto a parchment lined baking sheet and allow to cool 5 to 10 minutes. Store in an air-tight container for 3-4 days.
In shallow bowl, beat egg and honey. In another bowl, mix cracker crumbs, flour, salt, and pepper. Dip fish in egg, then crumbs. In lg skillet heat 1/4 inch oil. Fry fish on med-hi heat for 3-4 minutes a side.
Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat. Simmer for 5 minutes or until slightly tender. Drain, then place, in a single layer, on a tray lined with paper towel and set aside for 30 minutes to cool. Preheat oven to 180°C (350°F) Brush 2 large baking trays with a little oil. Combine the butter and remaining oil in a small bowl. Use a fork to scrape the curved side of the potato lengthways. Place, in a single layer, cut-side down, on the prepared trays and brush with butter mixture. Roast in oven, brushing with the butter mixture once, for 50 minutes or until golden brown. Sprinkle with sea salt to serve.
Cut all chicken pieces in half except for the legs. Season to taste with garlic powder, seasoning salt and dust with 1/2 cup of flour. reserving remaining flour for making the roux. Heat butter and 1/4 cup lard in a large stock pot or dutch oven. Add chicken to the pot a few pieces at a time and cook until browned , about 10 minute each side. Remove from pan and set aside. Before starting the roux put your chicken stock into a pan and start to heat it up, you will want it warm to hot before putting it in the recipe. (The Roux). Add remaining lard to pan (see notes) and heat to smoking (about 5 minute or so), stirring with wire whisk constantly. to scrape up brown bits in the bottom of the pan. Carefully whisk in remaining flour and continue to cook and stir. over medium heat until mixture becomes brick red color in nature, about 20 minutes. Be careful to not let the mixture cook too fast or. let spatter on skin (southern napalm) as it is extremely hot and scorches easily. (The Hard Part is almost Over). Reduce heat to low, stir in onion, celery and green pepper, garlic, sausage, peppers, oregano, thyme, parsley and salt. Cook for 5 minutes or so until the veggies are soft but not brown. Gradually whisk in hot stock a few cups at a time until all the stock is in the pot. Return the chicken to the pan and bring the mixture to a boil over high heat. Reduce the mixture to medium or medium high and simmer covered for about 40 to 45 minutes. Add shrimp and simmer 5 minutes longer. Serve over hot cooked rice and if desired minced parsley and file powder. Put out a bottle of hot sauce for those who like a little more heat. Notes. 1) You can substitute any cooking oil for the lard in browning the chicken and in making the roux. Just remember in making the roux it is equal parts of flour to oil or lard. 2) You need to be patient in making the roux, if you burn it at all, just throw it away and begin again. I find if the roux is getting too hot remove the pan from the heat for a short period of time but always remember to keep stirring, that point can't be stressed enough. Creole cooks have been known to cook their roux for and hour or more depending on the consistency and the color of the roux that they wanted. For extra rich color and flavor cook and stir the roux over medium low heat for 45 minutes to an hour but keep stirring. 3) This is a big pot, lots of room , if you like more shrimp add more I have added split crab claws to the gumbo at the same time the shrimp is added. Enjoy and. Laissez Les Bon Temps Roulez.
Heat oven to 375. Spray cookie sheet with non-stick spray. Unroll dough into 1 large rectangle. Press perforations to seal. Spread pizza sauce over dough to within 1 inch of edges. Sprinkle with parmesan cheese. Starting on a short side, roll up dough, jelly roll fashion. With a sharp knife, cut into 16 slices. Place cut side down on cookie sheet. Top each slice with 1 pepperoni slice and about 1 tsp. mozzarella cheese. Bake at 375 for 10 to 12 minutes or until edges are golden brown and cheese is melted.
Wash, peel and cook the potatoes (about 30 minutes). Chop the dill. In a small bowl mix lemon juice, yogurt, a pinch of salt, olive oil and vinegar. Add chopped dill and the capers. Season with pepper to taste. When the potatoes are done, drain them and cut them into thin slices. Put into a salad dish. Pour the dressing on top and mix to coat all the potatoes with it. Using your fingers crumble the feta cheese over the salad. Cut the green onions/scallions into thin slices, chop the olives and add as well. Serve with bread or meat.
In a large bowl,mix well the first seven ingredients. Stir in the salmon. Shape into 1 inch balls. Heat oil in a deep fat fry to 375 degrees, fry nuggets for 2 to 3 minutes or until golden color is reached. Drain on paper towels. Serve with Tartar Sauce if desired.
Mix together to cake consistency. Pour into 2 greased loaf pan. Bake at 350 degrees for 40 minutes. Sprinkle with powdered sugar.
In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling. Bruise lemon verbena and mint and loosely fill clean glass jars. Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks. After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs. Store as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.
Preheat oven to 350 degrees F. In a food processor or electric mixer, blend butter, cream cheese and eggs. Add sugar, milk and essence and blend well. Transfer to a large bowl. Add the cooked noodles that have been drained and rinsed with cold water. Blend. Pour into a greased oven-to-table 8 1/2"X11" serving dish. Combine topping ingredients and spread over noodles. Bake for an hour and serve once done.
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Dry-fry the bacon for approximately 5 minutes until crispy and leave to cool. Parboil the new potatoes for approximately 5 minutes. Drain the potatoes and place on a greased baking tray with the chicken breasts and garlic cloves (whole but bruised). Cover potatoes, chicken and garlic with oil. Sprinkle one tablespoon of the sugar over the potatoes. Roast for approximately 30 minutes, turning once halfway and sprinkling the remainder of the sugar over the potatoes. Prepare the salad (we use a small bag of pre-prepared salad between the two of us). Chop the bacon and add it in with the salad. Remove potatoes and chicken from the oven. Chop the chicken into bite-sized pieces and mix all ingredients together with the salad. Add salad dressing to taste (we like Paul Newmans Italian dressing personally) and serve warm!
For the sauce: Place the pine nuts, bread, garlic, lemon juice and stock or broth in a food processor and pulse until smooth. Pour into a small sauce pan, sprinkle with the parsley and heat through. For the fish: Heat the 1/2 the butter and 1/2 the lemon rind on a large non-stick skillet. Cook 2 fillets for 2 minutes per side. Repeat with remaining fillets and butter/rind. Serve the fillets and top with the sauce. Serve with a green salad and rice.
1. In a medium bowl, combines sour cream, mayonnaise, hot sauce, 1/4 tsp cumin, lime juice and coriander. Refrigerate dip until ready to serve. 2. Cut tomatillos into 1/4 inch thick slices and set aside. In a shallow small bowl, beat eggs. In a shallow medium bowl, combine breadcrumbs, flour, salt and remaining cumin. 3. In a skillet over medium high heat, heat canola oil. Working in batches, dip tomatillo slices in egg, then in breading; shake off excess. Repeat. Fry the slices until deep golden brown, 2 to 4 mins per side. Drain on a paper-towel-lined plate. Serve immediately with reserved creamy cumin dip.
In heavy saucepan melt butter. Stir in flour. Gradually whisk in half & half and chicken broth. Add nutmeg. Cook and stir until thickened over medium heat. Stir in diced tomatoes along with their juice. Dice bacon and add to soup mixture. Heat through and season with black pepper.
Combine olive oil and next 7 ingredients. Add chicken, cover and marinate in the refrigerator for at least 2 hours or as long as overnight. Remove chicken from marinade. Discard marinade. Place chicken on grill over medium heat. Grill uncovered for 15-20 minutes, turning once.
Mix together apples, sugar and nutmeg and let set for 1 hour. Sift together flour and baking powder and set aside. Combine apple mixture with oil, eggs and vanilla. Stir in dry ingredients. Using a 10-inch tube pan, bake in oven at 350F for 45-60 minutes.
Preheat the oven to 190C/170C Fan/Gas 5. Cut out 8 squares (19cm in size) of filo pastry and put them on a tray, covered with a clean, damp tea towel to stop them drying out. Mix the butter and olive oil together in a small bowl. Lay a filo square on a board and brush with the melted butter mixture, then place another square on top at an angle. Brush with more of the butter mixture. Crumble the feta and put a quarter of it in the middle of the filo. Roughly chop the pistachios. Chop an apricot and add to the feta with a teaspoon each of conserve and pistachios. Fold the pastry squares up over the filling and gently twist the top to secure it. Place the parcel on a baking tray and brush the outside of the pastry with the butter mixture. Repeat to make another three parcels. Bake in the oven for 20 minutes. Serve hot with some watercress.
Preheat the oven to 400°F Season the chops on both sides with some salt and pepper. Heat the oil in a large frying pan, add the chops and fry over a medium heat for 1-2 minutes on each side until nicely browned. Set aside on a plate. For the potaotes: Put the chicken broth, butter, garlic, rosemary leaves, 1/2 tsp salt and some fresh ground black pepper into a pan and bring up to a gentle simmer. Add the potatoes and onion and cook gently for 5-10 minutes, or until just tender when pierced with the tip of a knife but not falling apart. This will depend on your potatoes. Spoon half the potatoes and onions over the base of a lightly buttered 4 pint shallow ovenproof dish and cover with the sliced tomatoes and a little seasoning. Spoon the remaining potatoes and onions on top, season lightly and bake in the oven for 40 minutes. Overlap the pork chops on top of the potatoes and return them to the oven for a further 20-25 minutes, until the potatoes are tender and the chops are cooked through.
Mix together the first seven ingredients and form into golf-ball sized balls. Place the pork balls on a baking sheet and bake at 375°F for 25 minutes. Place the pork balls in a large pot (Dutch oven) with the 1 cup of chicken broth, the 1 tablespoon soy sauce and the 1 tablespoon sherry and bring to a boil. Cover, reduce the heat and simmer for 20 minutes. Add the napa cabbage, cover, and simmer for 10 more minutes. Dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water. Remove the pork balls and cabbage from the liquid and arrange on a serving platter. Stir the cornstarch slurry into the remaining liquid and bring it back to a boil. Once the sauce has thickened, pour it over the pork balls and cabbage.
Combine dry ingredients for the rub,except the vinegar. Brush the brisket with the vinegar and apply the rub on sauce. Let the meat marinate overnight. Soak the wood chips for 2 hours. Prepare a slow fire in a covered grill. Arrange 1/2 of wood chips on the coals. Place the brisket on the grill, fat side up, over a drip pan. Close the lid and smoke for 1 to 1 1/2 hours per pound, adding more soaked wood chips as needed. To make the sauce, saute the onion and garlic in a little of the oil until soft. Add the remaining ingredients and simmer for 30 minutes. Generously brush the brisket with the sauce a couple of times during the last 1 to 1/2 hours of cooking. Keep the sauce warm and add additional catsup to achieve the desired consistency. To serve, cut the brisket across the grain and serve with the sauce on the side.
Preheat oven to 350°F. Clean dirt and roots from garlic, place garlic in the center of a 10x10-inch sheet of aluminum foil. Pour olive oil over garlic, wrap with foil and roast in oven for 60 minutes. While garlic is roasting, cut butter into chunks and place in a medium bowl--this will expedite the softening process. Once butter is softened, add sugar and beat with a hand mixer until fluffy. Garlic should be soft when you remove it from the oven, peel back foil and let cool till you can handle it. Pull garlic head apart and squeeze the garlic out of the cloves into another small bowl. Allow to cool till warm to the touch. mash roasted garlic paste with a fork, mix with butter and beat for a few moments until combined. Lasts several weeks in the fridge! Slather this on Italian bread and place under the broiler until lightly browned for the best garlic bread that you've ever had. Variations: Add some crushed red pepper for a bit of zing. Add some fresh herbs for a greener taste (but use it within a day). Add some Italian seasoning.
Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl. Mix the egg with the buttermilk and stir into the dry ingredients just to blend. Dust the counter with oatmeal flakes. Turn out dough and knead about 10 times to cover with flakes and form a round ball. Place on buttered cookie sheet, cut a cross lightly on top of loaf and bake at 375 for 45-50 minutes or until it sounds hollow when tapped on the bottom. If you don't want to use rye flour, use whole wheat. It works just as well.
Cook ziti for 10 minutes in a large pot of boiling, salted water; drain. In a large bowl, mix cooked ziti, 1 1/2 c of spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, and pepper. In a 3 quart casserole dish, pour 1/2 cup of spaghetti sauce to coat the bottom of the dish. Spread ziti mixture evenly over the sauce. Top with remaining spaghetti sauce. Sprinkle with Parmesan cheese. (you can cover and freeze for later at this point). Bake covered at 375 degrees for 30-35 minutes fresh, or around 1 hour if frozen, until hot and bubbly, and hot in the center. Note: you may add 1 lb of cooked and drained ground beef in with the ziti mixture if you would like. You will need to add a little more sauce to the mixture if you add ground beef.
Put water in a vegetable steamer and place it over high heat. Add bok choy to steamer and let steam until tender, about 4 to 5 minutes. Coat a large nonstick skillet with cooking spray and set over medium heat. Add cumin and red pepper flakes; cook 2 minutes. Season fish with salt and add to skillet; cook 2 to 3 minutes per side, until firm and opaque. To serve divide bok choy among 4 plates, sprinkle with salt and lemon juice; top with mahi mahi and garnish with mint.
Cut the chicken into small pieces and salt lightly. Soak the shiitake in water until the tops (but not the stems) are soft. Remove the stems and cook briefly in a small amount of water flavored with soy sauce and sugar, to flavor mildly; I would use about 1/4 cup water with 2 to 3 teaspoons each soy sauce and sugar. Prepare the aburage by placing it in a metal sieve in the sink and pouring 1 to 2 cups boiling water over each side, being careful not to burn yourself. This is to remove some of the oil. Rinse in warm water, squeeze dry and cut into 3 by 1/2 cm rectangles. Wash and scrape the gobo with the edge of a knife (the most flavor is just below the surface of the skin, so don't scrape too deeply; the scraped areas will darken almost immediately, this can't completely be helped), and cut into slivers, as if you are sharpening a pencil, into a bowl of water. Cut the green onion into thin slices. Peel the hard boiled eggs and slice horizontally. Stir the miso and dashi together and strain. Place miso mixture into a large pan; add the milk and just bring to a boil. Immediately lower the heat to simmer. Boil the udon in a lot of boiling water in a separate pan. Stop cooking when the udon is still a little firm; drain and rinse under cold running water to remove starch. Add the drained udon, chicken, drained shiitake, aburage, and gobo to the pan containing the simmering miso mixture, in this order. When the udon and chicken are cooked through add the kamaboko and green onion and increase heat so that the soup will just boil up once more. Remove from heat, divide into individual bowls, garnish with hard boiled egg slices and sprinkle on sansho.
Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup. Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly. Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes. Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook. Serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.
Fry the garlic in a little oil till softened. Add the teriyaki, sugar, fish sauce, tamarind liquid and ginger and boil for a few minutes until slightly thickened. Steam the fish fillets for about 12 mins, or until cooked. Drizzle the sauce over the fish fillets and garnish with chili and green onion. Nice served with steamed rice and a Chinese green vegetable.
Boil potato's until just tender. Allow to cool for only about 10 minutes. Skin potato's and chop up in a bowl. Make sure you cut large pieces as they break down some when being mixed while hot. Put in chopped eggs and green onions. If you do not like onions then leave them out or substitute chives instead. Mix together the rest of the ingredients and pour in to mix all together. All measurements are aprox and to taste. Can serve immediately or chill. This is best when mixed while the potatoes are hot to blend the mayo and things together.
Arrange salmon skin-side up in an 8-in square baking dish. In a small bowl, combine marinade ingredients and stir until sugar has dissolved. Pour over salmon, turning fish over once to coat. Cover dish with plastic wrap and chill for one hour. Heat oven to 375 degrees. Remove plastic wrap and replace with foil. Bake for 15-20 minutes.
Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes. Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in onions and feta; toss well.
Heat oven to 350. Spray a 12 inch non-stick skillet with cooking spray and heat to medium-high. Add hash browns, spread out and press down so flat. Heat till brown on bottom(about 6 min) ad flip lowering heat to medium nd cooking till golden brown ( about another 6 min). Once done remove potatoes. Seperate about 12 spoon fills into a bowl and cover remaining potatoes and keep warm. Spray 12 muffin cup pan with cooking spray. Line each cup with I slice of Deli meat so it makes a little cup/basket (if meat is very thin and tearing use 2 slices offing one over the other). Add 1 spoon of potatoes to each cup. Then pour 1/4 cup of either All Whites or Better'n Egg into each cup (3 cups total).top off each cup with 1 spoon of your Favorite shredded Crystal Farms Cheese (I recommend Pepper Jack or Colby Jack). Bake at 350 for 18-22 min or until egg cups golden brown and no egg liquid visible. Remove from pan and serve with remaining hash browns and your favorite condiments. If you are serving brunch a light salad also pairs great as well as soe hot sauce!
Preheat grill to medium heat, and line the grill grates with foil. Press seasoning and sugar evenly over filets, making sure they are coated completely. Grill salmon for 8-10 minutes or until they flake easily Note: you don't have to flip the filets if they are grilled slowly.
Add ingredients to break maker pan in the order listed. Use white bread cycle with a light or medium crust setting.
preheat oven to 350 degrees, and lightly grease an 8x8 baking pan. chop almonds then gently toast on the stove top. combine dry ingredients; seperately mix wet ingredients. add wet ingredients to cereal mixture, then add in almonds. pour into baking pan and bake for 30-35 minutes. place aluminum foil loosely over top and bake about 5-7 more minutes, depending on flours used (garfava browns faster). melt about a tablespoon of almond butter in microwave and dilute slightly with water. drizzle on top.