HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. Preheat oven to 375*F. Grease an 8 inch square pan. 2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. 3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. My Note: Just wanted to mention a few things in response to. First, I mix all ingredients in the pan I melt the butter inches Less dishes. Second, I often use whole wheat flour to cut sweetness and make it a tad more healthy. Third, it freezes fabulously. I always make a double batch, remove one from the pan after cooling, wrap it up and pop it in the freezer. Based on some, I want to clarify something. I use a regular pot to melt my butter inches After the butter has melted I proceed with adding the rest of the ingredients in that same pot. I do NOT get a separate bowl for mixing inches After all the ingredients are mixed in the pot I pour the batter into a baking pan. I do NOT mix everything in the pan I'm baking it inches I do NOT keep the butter and sugar mixture out when mixing the rest of the ingredients. Hope that helps. 7/24/08 I'd change the recipe if I could, but I can't figure out how, so I'll mention here that the normal baking time is 30 minutes. I put 30-40 minutes in the directions because it takes longer when you use whole wheat flour, which I often do. I'm guessing those who complain about it being dry are just seeing the "cook time - 40 minutes" at the top and overbaking it. 11/24/12 I tweaked it a bit. I reduced the sugar a little, but think it would be fine for the full amount if you like your cornbread a little sweet. I used powdered buttermilk and water and added 2/3 Celsius fresh yellow corn. In my opinion, the ONLY way to cook cornbread is in a preheated cast iron skillet. It gives it such a wonderful buttery, crisp crust. I greased my 9 inches skillet with vegetable oil and put it in the oven while I assembled the recipe. When the batter was finished, I poured it into the hot skillet. I then baked it for 25 minutes. The result was top notch. Very moist with perfect texture. You had dry bread -- 1/4 lb not 1/4 cup butter! This might have made a difference if you read it wrong, 1/4 lb. is 1/2 cup of butter. Also I put it in my greased preheated iron skillet for 25 minute ! The recipe is fantastic as written, but after making this recipe a few hunder times I made a few changes. I used Splenda instead of sugar, whole-wheat flour instead of all-purpose, Smart Balance Light instead of butter, and sour skim milk instead of buttermilk. Sounds like a lot of substitutions, but the end result was absolutely delicious, and nearly guilt free! This is the ONLY cornbread recipe that I use, and it comes out wonderful every time.
Cut the chicken into chunks. You should get 10-16 pieces. Combine the soy sauce, lemon juice, rum, garlic, ginger, and bay leaf in a bowl or zipper bag, add the chicken pieces, and let marinate at least 4 hours in the refridgerator (overnight is best). Combine the flour, salt, and pepper, and put on a plate or waxed paper for dredging. In an electric fryer, or on the stove, heat the vegetable oil to 375 degrees. Once the oil has reached the correct temperature, dredge the chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken. As you complete each batch, remove the cooked pieces to a rack to drain, and dredge and fry the next batch. Serve with rice and beans. A salad is good here, too.
Slowly melt peanut butter, grease or fat over low heat. Add cornmeal or stale cereal crumbs. Slowly add enough warm water to make a stiff dough. Add birdseed and raisins, nut meats or chopped peanuts. Pack mixture into small foil pans or a large flat pan. Refrigerate overnight. Cut into pieces for tying onto tree branches.
Sift the flour and salt together in a large bowl. Dice 1/2 of the chilled butter; rub it into the flour using your hands. Add just enough cold water (4-5 tablespoons) to bring it together into a soft dough. Cover with cling film and chill for 30 minutes. On a lightly floured surface, roll the dough into an oblong approx 20cm x 10cm. Cut the remaining chilled butter into thin slices; cover the middle third of the dough with 1/3 of the slices; fold the unbuttered thirds of dough over the buttered third; first one, then the other, making a square. Cover and chill for 15 minutes. Repeat two more times, turning the block of dough 90 degrees each time and chilling between each rolling. Repeat two more times without the butter; chill for 30 minutes. Preheat oven to 240°C /465°F/ gas mark 8. Line a sheet with parchment paper. Cream together 1 oz soft butter and caster sugar; add currants, candied peel and nutmeg. Roll out the pastry until 1/4" thick. Cut out 12 x 7cm discs. Spoon the filling into the centre of each disc. Brush the edges with water, then pull the edges into the centre and pinch them together to seal. Turn cakes over; place on the baking tray. Push cakes down lightly to slightly flatten them. With a sharp knife make three short incisions in the top of each cake. Brush tops with a little milk; sprinkle liberally with granulated sugar. Bake for 10 to 12 minutes or until edges turn golden brown.
In a bowl toss together tomatoes, bacon, onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil. Serve lettuce cups on a platter garnished with basil sprigs.
EGG WASH: Beat the egg in a wide bowl with the mustard, mayonnaise, oregano, salt and pepper. COATING: Crush corn flakes and combine with the Romano Cheese. Spread out on a large plate. CHOPS: Poke chops with a fork or pound with a mallet to tenderize. OIL: Heat oil in a large frying pan over medium heat (oil is hot enough when a small piece of bread sizzles when dropped into the oil). COOK: Press each of the chops into the egg mixture, coating both sides. Then dip the chops into the bread crumbs, covering each side evenly. Fry the chops until they are a deep golden color, about 5-8 minutes per side depending on thickness.
Remove excess skin from the turkey carcass but leave any browned, crispy pieces for additional flavor. To help fit the carcass into a pot, cut it in half, breaking it across the back-bone along the ribs. Place the halves in a large stockpot and add the cold water. Bring to a boil. Boil for 5 minutes, skimming the scum that rises to the top. Reduce heat and simmer for 15 minutes. Rinse the rice well in several changes of water until water runs clear. Add the rice to the pot. Bring back to a boil, stirring occasionally. Add the ginger. Reduce heat to low, cover, and simmer for about 3 hours, stirring occasionally. (Low heat and stirring are important to avoid scorching as the jook thickens.). Remove the carcass and skin from the jook. Discard bones and skin. Shred any large pieces of meat or cut into bite size pieces and return them to the soup. Add the salt and simmer for about 30 minutes, until a good consistency is reached. (something like a light- to medium- bodied cream of wheat). Finish with the sesame oil. Serve with small dishes of garnishes and condiments.
Combine butter, crumbs and sugar. Press on bottom of 9-inch springform pan. Blend cranberry sauce with water until smooth, add more water if mixture is too thick. Beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice, almond extract and cranberry puree. Fold in whipped cream, pour in prepared pan. Freeze several hours or overnight. Let stand at room temperature 15 minutes before serving. Garnish as desired. Freeze leftovers.
Clean the cauliflower and cut into small pieces. Cook in a large pot of boiling water for 6-10 minutes, until very well done. Drain well. Pat between paper towels or spin in a salad spinner to remove as much water as possible. Do not let cool. Pulse the all ingredients in a food processor until smooth.
To make the streusel topping: In a medium bowl, stir together the flour, oats, brown sugar, and pecans. Using a fork, cut in butter until well combined and mixture begins to hold together a bit. Set aside. Preheat the oven to 375°F Butter a 12-cup muffin tin. Place the dates in a shallow bowl (in a single layer if possible), pour the boiling water over them, and soak for 15 minutes. Transfer the dates and soaking liquid to a food processor and puree until almost smooth but a few pea-sized fruit pieces remain. Set aside to cool slightly. In a medium bowl, combine the flour, baking powder, and salt. Set aside. In the bowl of an electric mixer, cream together the butter and brown sugar. With the motor running, mix in the eggs, one at a time. Add the vanilla. Add half of the flour mixture and mix until moistened. Follow with the date puree, and when thoroughly combined, mix in remainder of the flour mixture. Scrape down the sides and give a final stir with a spatula to make sure all ingredients are thoroughly combined. Divide the batter among the muffin cups. Top with the streusel and press down gently to adhere. Bake for 20 to 25 minutes.
Mix 3/4 cup cheese with chicken. Heat tortillas one at a time in a very hot, dry pan until soft. Fill and roll each tortilla, as its heated, with chicken/cheese mixture. Secure with a toothpick. Heat a frying pan containing 1/2 inch oil to 350°F. Deep fry flautas until golden and crisp. Drain on paper towel. Serve topped with warm tomato salsa and crumbled cotija cheese. ---Salsa---. Mix all salsa ingredients in a sauce pan over medium heat. Saute, stirring all the while, until it just starts to simmer. Remove from heat, its ready to serve. This goes great with Spanish Rice (my recipe # 77908) and refried black beans (Di Neal recipe # 10614).
Spray a large soup pot with cooking spray and heat over medium-high heat. Add onion and celery and saute 7-8 minutes. Lower the heat, then stir in the garlic and saute for 30 more seconds. Add the oil, then stir in the curry powder and gently saute for 30 seconds. Add the water, squash, split peas, bay leaf, and salt. Bring to a near boil, then lower the heat. Partially cover the pot, then simmer for about 1 hour. Cook until the split peas are completely tender and falling apart. Remove from heat and discard bay leaf. Puree soup in batches using a food processor, blender, or immersion blender. Put pureed soup back on the stove over low heat and stir in the sugar and tomato paste. Add salt if necessary. Simmer five minutes more, then serve with lemon wedges if desired.
Accompaniments: trimmed baby carrots and sugar snap peas, blanched raw, trimmed baby radishes. Grate cucumber and drain in fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayo, sour cream and food coloring in a food processor. Transfer to a bowl and add chopped dill. Taste for seasoning.
Mix the flour, ginger, and eggs to make a dough. Set the dough aside until it dries. Boil the honey and sugar until it gets a reddish color. Beat the dough into the honey, set back on stove, stirring constantly. When the mixture is thick and has a reddish color, place on the board to cool. Roll and cut into two-inch lengths.
Combine first 4 ingredients in saucepan. Cook until all dissolved. Let boil a couple of minutes, leave a cover on pan/remove from heat and let sit at room temperature. Add sweetener. I store in refer.
Pour bourbon over drained cherries. Cover, refrigerate and allow to set for 2 days. Combine butter, corn syrup and salt. Blend until smooth. Add confectioners' sugar and mix well. Knead until smooth and shiny. Chill for 30 minutes wrapped in waxed paper. While chilling, drain cherries well on paper towels. Pat dry. Reserve bourbon marinade for a cake or other dish (will keep if it is covered and refrigerated). Shape a marble-sized piece of fondant around each cherry. Place on waxed paper and chill at least 2 hours until firm. Melt chocolate in top of a double boiler over simmering water. Dip cherries in chocolate and set back on waxed papers. Allow trays to cool in refrigerator. Store in airtight containers. Candy will ripen well in about 2 days.
Place all ingredients into blender and blend on high until the ice is completely smooth. Pour into four glasses and top with a dollop of whipped cream. Serve immediately.
soak noodles in warm water while preparing the rest of the ingredients. heat oil in a large wok or pot. add garlic, ginger, chiles and black beans and heat until softened, 2 minutes. add wine and 1 c chicken stock. add mussels, cover and heat 5 minutes until mussels open. add tomatoes, fish sauce, and remaining chicken stock. drain rice noodles and add to pot. add basil, chives and butter, stir well. season with salt and pepper to taste. divide into 4 pasta bowls, squeeze a half lime over each serving.
Heat the oils in an omelette pan that is ovenproof. Add the onion and cook until clear and tender. In a bowl, combine the eggs with half of the cheese, the oregano, pepper and spinach and mix well. Pour this egg mixture into the skillet with the onion and cook over very low heat until the edges are lightly browned. Sprinkle the remaining cheese over the top and place under the broiler until the cheese is lightly browned. To serve, cut into wedges.
Melt butter; stir in flour and cook until light tan, stirring constantly. Add stock slowly, stirring constantly. Add seasonings to taste and continue cooking for up to two hours.
Shake ingredients with ice and strain into tall iced glass with 5 thin lemon wheels placed between. the glass and ice. Garnish with fresh raspberry and a lemon curl.
Preheat the oven to 350°F. Sprinkle both sides of the breasts with salt and pepper. Lightly coat the bottom of a 8 x 8-inch baking dish with vegetable or canola oil. Place the breasts in the dish in one layer. In a medium skillet over medium heat, place 1/2 tablespoon olive oil. Add the mushrooms and saute for 2 to 4 minutes. Remove the mushrooms with a slotted spoon, and distribute evenly over the chicken. Add the remaining oil to the skillet; saute the onion and garlic until transparent, about 4 minutes, and place over mushrooms. Combine the wine and sour cream; pour over the chicken. Discard the oil and wipe the skillet clean with paper towel. Melt the butter in the skillet; add the crumbs and toss to coat. Sprinkle the crumbs over the chicken breasts. Cover the dish with foil, and bake for exactly 1 hour. Serve immediately.
Wash, rinse, drain and core the fresh firm tomatoes. Cut in 2-inch pieces and place in a large kettle. Cover and cook over low heat until the juice runs freely. Remove the cover and cook over high heat, stirring frequently, until the tomatoes are mushy. Put the tomatoes through a food mill or sieve to remove the skins and seed. Return the pulp to the kettle and cook until almost as thick as catsup. Pour the hot sauce to 1/4 inch from the top of the jars and add 1 tsp salt to each jar. Place the lids on the jars and screw the bands tight. Process pints and quarts in boiling water in a waterbath canner for 30 minutes.
Heat half the oil in a skillet over medium-high heat. Add onions and toss to coat with oil. Cover and reduce heat to medium. Cook 10 minutes, tossing once after 5-6 minutes. Uncover and stir. Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them. Remove and let cool. Add the remaining oil to skillet and heat over medium-high heat until hot but not smoking. Add mushrooms, tossing constantly. Cook until mushrooms become shrunken and browned. Remove and let cool. Place onions, mushrooms, and all remaining ingredients in a food processor. Pulse to chop coarsely. Scrape mixture from the rim down and then from the bottom up. Pulse again until mixture is fine but not pasty, and has a spreadable consistency. Keeps up to 1 week in refrigerator if tightly covered.
Fry the bacon pieces in a little olive oil until cooked, add the mushrooms and continue cooking for approximately 2 minutes. Now add the tin of tomatoes and simmer for a few minutes. Next add the cream, parmesan, pepper, basil and hot sauce and simmer for 1 minute. Serve with fettucine and top with extra parmesan and pepper.
Wash beans and dry thoroughly. Use fresh green beans- the longer the better for presentation. Traditionally long beans are used. Trim beans at each end and slice pepper into strips equal to the size of the beans. In a hot wok or skillet add oil and beans and stir fry for 1 minute. Add 1/4 cup hot water. Cover and cook on high for 3 minutes. Add bell pepper strips and re-cover cooking for 1 minute. Add salt and sugar and stir to combine. Serve immediately.
Preheat oven to 350&deg;F degrees. in a large bowl, empty the mix and break up any large clumps. Add the butter and eggs. Using clean hands, GENTLY incorporate the better and eggs into the dry mix. this process should take about 3 minutes. Turn dough out onto a lightly floured surface and GENTLY knead 10 to 12 times, folding and pushing it until everything is well combined. Form dough into a disk and coat with flour. GENTLY roll out the dough to fit your pie pan, rotating the dough as you go, to wensure it is not sticking to the surface. Sprinkle more flour under the dough if needed ( fold dough in half and flour surface, then fold over opposite half and flour). To ensure a good fit, place pie plate lightly over rolled dough to check. When ready, fold dough in half and place in pie plate, then unfold. Tap the pie pan on the counter several times to nudge the dough down into the corners of the pie pan. Smooth dough along the sides and the rim of the pan. Trim excess dough using the BACK side of a small knife, rotating the pan, as you go. Leave rim smooth, or crimp as desired. Bake pie shell at 350 for 25-30 minutes, till lighly browned. Cool and fill with pre-cooked fillings, fresh fruit, or ice cream. This dough can also be used for a baked filling (pumpkin, custard) Try other flavors of cake mix, such as devil's food, spice, or lemon.
Put millet, cauliflower flowers and leaves and sliced carrot in the covered microwave-proof dish. Cook in a microwave oven for 15 minutes on MAX. Stir in olive oil, salt and sprinkle with chopped lovage or parsley leaves and grated Parmesan cheese.
In a small saucepan, boil the passion fruit juice with the red chile until reduced to 1/4 cup, about 20 minutes. Meanwhile, in another saucepan, toast the cumin seeds over moderate heat until fragrant. Add the honey and green chile and bring to a simmer, remove from the heat and let stand for 15 minutes. Strain the honey and stir in 1 teaspoon of the water. In a bowl, blend the dry mustard with the remaining 2 teaspoons of water; let stand for 5 minutes. Stir in the Dijon mustard. Strain the reduced passion fruit juice into the mustard and season with salt. Fire your grill and wrap each shrimp in a slice of bacon. Grill the shrimp over moderately high heat, turning a few times, until the bacon is lightly charred and the shrimp are cooked throughout, about 4 minutes. Fan the avocado slices on each plate and top with the shrimp. Spoon the mustard around the shrimp, then spoon the honey around the mustard. Drizzle the shrimp with olive oil, garnish with the passion fruit seeds and cilantro and serve.
Heat a large skillet and saute bacon pieces until browned. Add lima beans and cook, stirring, 5 minutes. Add corn and cook, stirring, 5 minutes. Add garlic powder, mushrooms, celery salt, and butter. Cook, stirring, until butter is melted and mushrooms are browned, about 5 minutes. Add mik, paprika and romano cheese. Cook, stirring, until mixture is thickened and heated through.
Combine apples and cider in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, simmer 40 minutes or until tender. Place apple mixture in a blender or food processor; process until smooth. Combine pureed apple mixture, sugar, and remaining ingredients in pan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until mixture is thick, stirring frequently. Cool. Store butter in an airtight container in refrigerator up to 2 months.
Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and whole garlic clove. Strain and set aside. In a large skillet heat the butter and oil and saute the minced garlic and onion until the onion is translucent. Add the shrimp and cook until they turn bright pink, then add the consomme and Worcestershire, salt and pepper to taste. Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more. Saute the chili strips in the oil for a few minutes, remove and drain, then use as a garnish.
In a small bowl, mix cranberries, sugar & zest & set aside. In large bowl, mix flour, baking powder, baking soda & salt. In another small bowl, mix egg, buttermilk, OJ & butter, then add this mixture to flour mixture, stirring until just combined [batter should be lumpy]. Fold cranberry mixture into the other mixed ingredients. Heat a lightly greastd griddle or heavy skillet over medium heat. Pour about 1/4 cup batter onto hot griddle for each pancake. Cook pancakes until golden brown, then turn to cook other side. Serve hot!
Peel celery root. Cut into 1/4-inch-wide slices. Cut slices into 1 1/2-inch pieces. Place in saucepan and cover with water. Bring to boil on high heat; reduce to a simmer. Simmer until just barely tender. Drain. Place in a bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate. Place carrots in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate. Place cucumbers in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate. Place beets in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate. Presentation: Arrange butter lettuce on a platter. Arrange the four salads separately on lettuce and garnish with tomato wedges and dill sprigs. **To prepare vinaigrette, whisk together 2 to 3 tablespoons granulated sugar, 2/3 cup water and 2/3 cup cider vinegar, while continuing to whisk, add 2/3 cup vegetable oil in a slow stream, mixing well. Whisk in salt and pepper to taste.
In a medium sauce pan, combine 1 1/2 cups water, spice package from couscous, and 2 TBL. of butter. Heat to a boil. Add couscous, cover and set aside. Put salt, and flour in a large ziplock bag and shake to mix ingredients. Add chicken and shake to coat. In a medium saute pan melt 2 TBL. of butter and and cook chicken until golden brown, do not turn chicken while cooking. Now turn chicken and add capers, lemon juice, 1 TBL. of butter and 1/4 cup water. Cook 2-3 minutes until sauce starts to thicken. Serve over couscous.