HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring milk, water ,salt(if using)and butter to a boil. Remove from heat and gradually add cornmeal,sugar to taste if using, continually stirring. Return pot to stovetop over medium- heat stirring until it thickens up. Serve in a bowl warm with added sugar or milk if desired as breakfast cereal or treat. You can add some fruit to make it een healthier.
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside. Grate the zucchini, using a medium sized grater. Set aside. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside. In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely. Makes one - 9 x 5 x 3 inch loaf.
Beat margarine and sugar until light. Beat in eggs. Add rest of ingredients and mix well. Place batter by small teaspoonfuls far apart on well greased cookie sheet(s). Probably have to do this in 4 batches. Bake at 350 degrees F. for 10 minutes until edges and undersides are well browned. If not adequately browned, it won't roll. Loosen each cookie immediately and roll up while hot. Place rolled up cookies on a napkin lined plate and sprinkle with confectioners sugar when cooled. Do this until process until you use up all the batter.
In a 13x9 casserole, layer the ingredients starting with the chicken and then add the sauerkraut, the dressing and the cheese. Bake at 350 for one hour.
Finely chopped sultanas, dates and apricots and place them in a mixing bowl. Mix well. Add cinnamon and mix well. Add enough condensed milk (roughly a tablespoon) to make it sticky so the fruit sticks together more easily. Place a teaspoon of mixture in palm of hand and mould/squish/squeezing mixture into a small ball. Place desiccated coconut on plate and roll balls in desiccated coconut, coating the whole ball. Store in refrigerator until your ready to use. Enjoy.
Soak beans overnight in water. Wash the beans and put it in fresh cold water unit it boils. Cook it for 10 minutes, change the water, and cook for more 20-30 minutes. Remove beans and put it in cold water. Melt the lard in the pot and add the sliced onion. Saute the onion until it is soft. Add minced pancetta and saute it for 5 more minutes, than add garlic. Saute it for 1-2 minutes and add flour. Saute it until the flour is slightly brown and than add paprika and chilli. Add water gently and make a cream of all ingredients. Than add beans and bay leaf and water to cover the beans. Cook for 1 hour on very gently fire. (in Croatia we have special sausages "cesnjovke" which we put in this beans and cook all together, but you can put any kind of smoked, dried meat - pork or beef). Very important to know is that you do not add chilli or any kind of hot paprika afterwards. Hot paprika must be cooked from the very beginning or you will suffer from very bad digestive process. We in Croatia always drink alcohol if we eat something hot, otherwise, you'll also have very bad digestive process. This meal is very good during cold winter, it renews your strength.
Combine the peach, rum, peach liqueur, lime juice, and simple syrup in a blender with 2 cups of ice. Blend until smooth. Pour into to chilled cocktail glasses. Garnish each with a lime wheel.
Marinate chicken with minced garlic, salt, pepper and liquid smoke for about an hour or two in the fridge. Melt 3 Tbs. of butter in frying pan and add your marinated chicken and cook until done. Set aside in a dish. Melt 2 Tbs. butter in the same frying pan and add in the onions and cook until halfway done. Add in your mushrooms next and cook the liquid out of them. When the mushrooms are halfway done add in your red bellpepper. Set this mixture aside in a bowl. Fry your bacon until done. Drain on a paper towel. Meanwhile, boil your noodles in salted water. Remove the drippings from the pan but do not wipe it clean. Pour both jars of the alfredo sauce and add a little water. I normally add it to the jar and swish it around to get the rest of the sauce from the jar. Once sauce starts to simmer pour all of your veggies from the bowl into the sauce and add in your chicken. Stir well. Let simmer for about 10- 15 minutes or until chicken is heated to desire temperature. Drain your noodles and add your sauce together or pour your sauce on top of your noodles. Whichever you prefer or is easier for you! Enjoy!
Combine soy sauce, honey, blackberry jam, hoisin sauce, fresh ginger, garlic, chopped onion and chili flakes. Place chicken breasts in slow cooker and pour sauce on top. Cook on low for 4-5 hours. Remove chicken from slow cooker and shred, set aside. In a small bowl, combine 3 tablespoons of water and cornstarch. Place liquid from slow cooker into a saucepan and bring to a boil. While stirring the liquid, add cornstarch mixture and stir until thickened. Let boil 1 minute. Pour sauce over shredded chicken and stir to combine. Serve over rice with desired toppings.
Butter a 9x9x12 pan. Slice cherries. Mix graham cracker crumbs, marshmallows, cherries, nuts (optional), and 1/2 c coconut. Add condensed milk and extract. Mix well and spread into the pan. Sprinkle the other 1/2 c of coconut over the squares. Refrigerate for a couple of hours and cut into squares.
Chop rhubarb and strawberries and combine them into a large pot with spices, orange juice and honey over medium heat. Bring mixture to a boil and allow to boil for a few minutes until reducing the heat to low-medium. Allow mix to simmer until all the rhubarb has broken down and enough of the liquid has evaporated that the mix resembles a jam like consistency. If you find your mixture is fairly runny with a lot of extra juice allow it to. simmer on low until the juices evaporate a bit more. Chill compote completely before serving. To make the cream topping, open two cans of chilled (24hrs) coconut milk. Carefully scoop out the solid portion into a mixing bowl, trying your best to leave the liquid portion behind. Slice open your vanilla bean pods and using a flat edged knife, remove seeds and add them to your coconut cream. Begin whipping cream and vanilla bean on medium-high setting. After about a minute slowly drizzle in your honey until your mix is aerated enough to hold peaks. (You can stick this in fridge until ready to serve). Garnish with fresh mint or chopped nuts and serve! Enjoy!
Preheat oven to 350°F Toast pine nuts in dry skillet until aromatic and lightly colored. Be careful not to overcook. Combine pine nuts and chickpeas in food processor and grind. Add herbs and garlic and puree to a thick paste. Add chickpea liquid and process until blended. Add oil and process until incorporated. Add salt and mix. Sprinkle with cheese if desired. Remove mushroom stems and reserve for another use; clean mushroom caps. Fill caps with a tablespoonful (use a teaspoon for small mushrooms) of pesto. Place mushrooms in a baking dish. Bake until mushrooms are tender, about 15 minutes. Very large mushrooms may take longer to cook.
Combine ground beef, chopped onions, cracker crumbs, egg, horseradish, salt and pepper. Shape into patties. Heat 2 tablespoons butter in skillet. Cook patties till no longer pink inside - approx 8 minutes each side. In separate pan, melt 3 tablespoons butter. Saute onion rings and mushrooms til tender. Remove patties from pan. Stir flour into pan, scraping bottom of pan. Add dash of salt and pepper. Cook 2 minutes. Stir in cream to form a thick paste. Slowly stir in chicken broth - stir till thick. Add a few dashes of Worcestershire sauce and hot sauce. Stir till mixed well. Simmer 5 minutes Add mushrooms, onions and patties. Heat 10 minutes.
THE BACKERBSEN: Make a batter of the ingredients for the Backerbsen and put into a pastry tube. Squeeze out small drops about the size of a pea into the cooking deep fat. Fry to a golden brown. They will expand to the size of a marble. Dip out with a sieve, drain, set aside to cool. Continue until all the batter is use. THE SOUP: Bring soup to a boil, remove from heat, add Backerbsen, cover and let sit 3 to 5 minutes. Garnish with chives and serve. Miller's German Cookbook.
Mix together the marinade, adding the cornstarch last, and whisking well until there are no lumps. Cut the tofu or chicken into 1-inch cubes. Combine with the marinade ingredients. Marinate 1/2 - 1 hour. While the tofu or chicken is marinating, prepare the sauce and vegetables. Set aside. Heat wok over medium-high to high heat. Add 2 tbsp oil. When oil is hot, add tofu or chicken and marinade. Stir-fry until chicken is cooked or tofu is browned. Remove from the wok and set aside. Stir fry vegetables until tender crisp, and set aside. Cook whole wheat pasta until al dente. Drain. Add 2 tbsp oil to wok. When hot, add the garlic and ginger and stir-fry until aromatic (about 30 seconds). Add the sauce, chili paste and hot pepper flakes. Bring to a boil. Add cooked tofu or chicken, vegetables, green onions and nuts. Stir until hot. Remove from heat and add few drops of sesame oil. Add sauce, vegetables, and chicken to pasta and toss. Garnish with extra nuts. Enjoy!
Combine all ingredients in a large pot. Don't forget to add the Lipton Chicken Noodle soup mix! Season with salt, pepper, garlic powder, parsley, italian seasonings, curry - whatever you prefer. You can also add beef bouillon and some Lea & Perrins. Cover with water. Boil fast for 10 minutes. Reduce to a simmer and cook until veggies are tender. If it's too bland, add more spices!
Sprinkle yeast on the warm water, let stand for a few minutes; stir to blend. Stir in milk, sugar, salt, cardmon, eggs, and 2 cups of the flour; beat until smooth. Add 3 more cups of flour; beat until smooth. Stir in melted butter. Add enough of the remaining flour to make a soft dough which can be handled. Cover and let rest 15 minutes. Turn out on a floured board;knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover with a damp towel. Let rise in a warm place until double in bulk - about 1 hour. Punch down. Cover and let rise again until almost doubled - about 1/2 hour. Turn out onto floured board and punch down again. Preheat the oven to 375 degrees F. Divide into 3 equal parts to make 3 coffee cakes. Place coffee cakes on greased and floured cookie sheet to rise. IMPORTANT! after shaping breads, let rise about 20 minutes UNTIL PUFFY, NOT DOUBLED! Bake at 375 degrees F. for 20 to 25 minutes or until lightly browned.
Preheat oven to 400. Arrange the cod fillets in a wide ovenproof dish. Arrange the tomato slices on top. Mix the bread crumbs, fresh parsley, oil, lemon zest and juice. Season to taste. Spoon the crumb mixture evenly over the fish, then bake for 15-20 minutes. Serve.
Preheat oven to 450 degrees Fahrenheit. Line a pie pan with rolled out dough; prick all over with fork; press a piece of heavy-duty foil directly into the pie shell. Bake for 6 minutes; remove foil; bake for 4 more minutes until just beginning to brown. Combine the sweet potatoes and sugar in a large bowl; beat in molasses and eggs. Add the spices and orange zest and stir well. Stir in melted butter and milk. Pour filling into pie shell. Bake for 15 minutes. Reduce heat to 300 degrees Fahrenheit. Continue baking for 30 to 40 minutes or until filling is firm around edges, but center remains slightly soft and quivers when you move the pie.
Heat oil in 4 1/2 quart soup pot over medium heat. Add onions, bell pepper. Raise heat to high and cook for 2 or 3 minutes. Add garlic, broth and tomatoes. Stir. Stir in kidney beans, black beans and refried beans, then cumin and taco seasoning.Stir well. Cover and let come to boil, reduce heat to low add pepper to taste. Cook stirring occasionally for 5 to 7 minutes or until ready to serve.
Slice onions in half. Place 2 halves in bottom of CrockPot. Place pork in CrockPot. Cover with 2nd onion. Pour Ginger Ale over pork. Cook on LOW for 12 hours. Combine applesauce, BBQ sauce, brown sugar, and chili powder. Stir until completely blended. Set aside. Remove onions and drain all liquid from meat. Using 2 forks, shred pork. Remove bones as you go. Return meat to crock pot and add BBQ sauce. Cook on LOW for an additional 4-6 hours. Serve and enjoy!
Make your pastry roll it out to fit the tin or tins if making small ones. Preheat oven to200c or 400f. Slice the leeks and saute in the melted butter or margarine until soft but not brown. Season with cayenne pepper and nutmeg and allow to go cold. Whisk eggs, milk, soured cream and salt together. Sprinkle half the cheese on the bottom of the flan or flans,spread the leeks on top then sprinkle the rest of the cheese on top pour the egg custard mix on top and bake in oven for 30 minutes. Serve hot or cold.
Place all ingredients in blender or mixer and beat well. Let stand 1 hour for perfect crepes. I usually don't do this, but they are nicer when I do.
Preheat oven to 350°F Combine the first 5 ingredients in bowl. Cut in the butter until the size of peas. Add the yogurt or sour cream, egg yolk, bananas and chocolate chips. Combine into ball. Flour a surface and knead gently until it comes together. Grease a cookie sheet. Place ball in centre of sheet and pat down to form a disk, about 2 1/2 inches high (approx). Cut dough in half and then in half the other way (now you have 4 pieces. Now repeat again. So now you have 8 triangles. Pull trianges out from each other so they are not touching too much. This will give you lots of nice crust. Bake for about 20 minutes. Time depends on how thick you made the scones. To test for doneness -- check the centres where they touch. If firm, they should be done. For Chocolate Glaze: When scones are done, put some mini choco chips on top of the scones. Leave for 5 minutes, then spread over top. OR. For Chocolate Cream Cheese: Heat chocolate and cream until chocolate is melted. Cool to room temperature. Stir into whipped cream cheese. Serve along side scones. YUMMY!
Run a rolling pin over matzos to break up into small pieces no larger than 1/4". Cook over medium-high heat in a dry saute pan or toast in a 300*F oven for 10 minutes. Transfer to a bowl. Heat the olive oil in a saucepan and add cucumbers and peppers. Cook 1 minute over medium heat. Turn off the heat and add capers, if using, and chives. Toss in a mixing bowl with the toasted matzo. Add salt and pepper to taste. Serve at room temperature or slightly warm.
combine the first 5 ingredients in a saucepan. bring to boil and cook until reduced to 1 cup, about 20 minutes. stir in preserves anda pinch of salt, cook 1 minute. strain through a sieve over a bowl, discard solids. sprinkle duck with remaining salt and pepper. heat oil in a skillet, add breasts and cook 5-10 minutes per side, to desired doneness. cut diagonally across the grain into thin slices, serve with sauce.
Mix all of the ingredients in the order listed, and mix and knead - by hand, or using a stand mixer - to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands. Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size. Gently deflate the dough, and shape it into a 9" log. Place it in a lightly greased 9" pain de mie pan. Cover the top of the pan with plastic wrap, to protect the dough as it rises. Let the dough rise for about 60 minutes, till it's within about 1/2" of the top edge of the pan. Towards the end of the rising time, preheat the oven to 350°F. Remove the plastic wrap, and slide the greased lid onto the pan. Bake the bread for 25 minutes. Remove the lid, and bake for an additional 5 to 10 minutes, till it's a rich golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F If you prefer a lighter-colored crust, tent the loaf with foil as soon as you remove the pan lid. Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.
Bring the chicken broth to boil in a medium (8 or 9-inch) non-stick skillet. When the broth is boiling, add the minced garlic and mini-ravioli. Reduce heat to simmer, and cook, uncovered, for about 20 minutes or until the ravioli absorb ALL of the broth, but don't let ravioli brown. (There should be nothing to drain). Sprinkle the parmesan cheese and oregano over the ravioli and pour in the half& half. Stir gently until the parmesan melts and all the ravioli are coated with the parmesan/half& half mixture. Remove skillet from heat and cover for about 5 minutes before serving.
Run a knife around the edge to get the ice cream out in one piece. You may have to dip the container in hot water. Place ice cream upside down on a platter. Cut sharp edges from the top and sides to slope the ice cream in the shape of a mountain. Pour shell over the top. Let harden and then add hot fudge (this will run off the mountain and give the lava flow effect to around the bottom of the volcano). In a little bowl, take 3 or 4 sugar cubes and pour lemon extract over the cubes. Open 3 or 4 cherries and stick one of those sugar cubes in each one. Put the sugar cube/cherry in the center on the top of chocolate covered "volcano". Light sugar cubes with a match to set fire. Voila!
Preheat oven to 400 degrees. Mix cake mix, purred carrots, pineapple and pineapple juice. Line cup cake pan with foil liners and spray with oil. Divide dough among 12 cup cakes liners. Bake for 20 minutes. Cool. For frosting mix all ingredients together and frost cooled cupcakes. Refrigerate leftover cupcakes.
Preheat your oven to 400F. Place flour and spread evenly in a large diameter cast iron skillet or other oven-safe, heavy pan Place in the center of the preheated oven. Bake for 60 to 70 minutes stirring every 15 minutes at first (I use a wisk or flat spatula). After color develops on the flour, stir every 10 minutes or more often if near the end of the cook. For a dark roux, the flour will be a dar tan. To judge color as you would with an oil-based roux, place a very small amount of browned flour in a few drops of water and press with the back of a spoon. The sample will be the color of the roux when added to a dish and for the time given will be a mahogony color.
Put the rolled oats, arley and water into a pan and cook over medium heat stirring occasionally. for 5 to 10 minutes or until the porridge is soft and creamy. Stir in the oat bran, bananas and seeds. Divide the porridge among 4 bowls and drizzle with the maple syrup and serve with low-fat milk.
Combine soy sauce, brown sugar, garlic & ginger. Pour into plastic bag and add chicken. Marinade for at least 30 minutes. Grill chicken. Meanwhile microwave carrots, snow peas & red pepper until almost cooked through. Slice chicken into strips. Toss remaining marinade with vegetables in wok or skillet. Stir fry until vegetables are tender, adding chicken & scallions to combine. Serve over rice.
In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chilies. Pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners. In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature. Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth. Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled. Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved. Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.
Preheat over to 325 degrees. Mix Ricotta cheese in large mixing bowl and add the eggs one at a time until all incorporated. Stir in Mozarella Cheese, Ham, Hard Salami, Prosciutto, Parmesan Cheese & Provolone Cheese. Mix well until all the ingredients are combined. Spoon the mixture into the pie shells evenly, and smooth the top of each. Take the remaining pie crusts and place on top of each pie. Crimp the edges to make sure you seal them well. Cut 3 or 4 vent holes in the top, to allow steam to escape while cooking. I usually try to cut leaf shapes and then use the cut out and place it on the top of the pie in a design. brush top of pie with egg white. Bake in oven for 1 hour or until the crust is golden brown. Cool and serve when room tempature. You dont want to serve it hot as the cheeses will make it real runny and messy. Allow to come to room tempature before putting in refrigerator.
Line cookie sheet with waxed paper. On each skewer, alternately thread 3 cream puffs and 2 strawberries. In small resealable freezer plastic bag, place chocolate chips and butter. Seal bag. Microwave on high about 30 seconds or until melted. Squeeze bag to mix melted chips. Cut small tip from corner of bag. Drizzle chocolate mixture over kabobs. Place on cookie sheet. Refrigerate about 10 minutes or until set. Store in refrigerator.
Heat oven to 500 degrees. Line shallow roasting pan with foil; spray with cooking spray. In small skillet, combine garlic and oil; cook and stir over medium low heat until garlic softens. Remove from heat; stir in brown sugar, mix well. Place chicken in foil lined pan; spread garlic mixture evenly over chicken. Bake at 500 for 10-15 minutes, or until chicken is fork tender and juices run clear.