HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the dough, sift the dry ingredients (except sugar) into a mixing bowl and stir or whisk well to combine. Beat the butter and sugar by machine and beat in the eggs, one at a time. Continue beating until the mixture is smooth, scraping down often. Beat in half the flour mixture, then stop and scrape down the bowl and beaters. Beat in the molasses, scrape again, and beat in the remaining flour mixture, just until combined. Divide the dough into several pieces and press each piece into a rectangle slightly more than 1/4" thick between 2 sheets of plastic wrap (this step is important). Chill the dough for at least 1 hour or until firm. Can be left overnight or frozen at this point. Set racks in the middle and upper thirds of the oven. Preheat the oven to 350°F. Roll the dough, one piece at a time, on a floured surface just to make the dough flat and even but not much thinner. The cookies should be 1/4 inch thick. Cut with floured cutters and arrange on the pans at an inch or two apart, to make room for expansion during baking. Repeat with remaining dough. Re-roll the scraps immediately or press together, chill and re-roll later. Bake the cookies for 8-10 minutes, until firm when pressed with a fingertip. (They won't have much extra color and should dent slightly when touched). Cool the cookies on pans a minute or two, then transfer to racks. Meanwhile, for the icing, combine the confectioner's sugar and egg whites in a mixing bowl and beat by machine until combined. Add the lemon juice or vinegar and continue beating till fluffy. Divide the icing into several small bowls and add the coloring. Keep plastic wrap pressed directly on the surface of the icing to prevent a crust from being formed. Use a pastry bag or spread icing on cookies to decorate. Use raisins, currants and other decorative sweet bits for extra garnish. If you'd like to use the cookies to hang on a Christmas tree, make a small hole near the top of the cookie as soon as they come out of the oven so you can get a narrow ribbon or string through. Variation: Cut round cookies and sandwich them with some heated apricot jam. The variations are endless.
Prepare and cook cake mix according to package directions. Cool completely on wire rack. After cake has cooled, crumble enough cake to measure 8 cups, then set aside (You will only be using 8 cups of cake for recipe). In large bowl, whisk the milk, water and pudding mix for two minutes. Let stand for two minutes, or until soft-set. Fold the whipped cream into the pudding mixture. Spread 2-1/2 cups pudding & whipped cream mixture in bottom of a 4-qt. glass trifle bowl. Cover mixture with half of the crumbled cake, then sprinkle cake with one tablespoon orange juice. Place half of fruit on top of the cake. Repeat pudding and cake layers, then sprinkle top layer of cake with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of trifle bowl. Cover and refrigerate until ready to serve, then enjoy!
In a large skillet, melt butter. Place apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender. Sprinkle with cinnamon and nutmeg.
Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes. Preheat the oven to 350°F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and when it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and saute until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 21/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips, leaving them whole. Cut the remaining apricots into 1/4-inch strips. In a small saute pan, heat the remaining 2 tablespoons oil over medium-high heat and saute the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper. To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side. Serves 8.
Arrange bread in a double layer in a lightly greased 9-by-13-inch baking pan. (cut bread as needed to cover bottom of pan.) Whisk togather eggs,egg yolks and sugar. Gradually add milk, half and half and vanilla. Pour mixture over bread. Bake in a 375-degree oven for 25 to 30 minutes, or until a knife inserted in the center comes out clean. Dust with powdered sugar while warm and serve.
Put all ingredients into food processor (except choc chips/nuts), if food processor is small you may need to wizz in two batches. Wizz for 2-3 minutes. Stir in chocolate chips/nuts with a spoon. Pour mixture into a 8-10 inch tin, lined on the bottom with lightly greased sides. Bake in pre heated oven at 180 degrees C for approx 1 1/4 hours (when cake is pricked through with a wooden skewer and comes out clean). Remove from oven and allow to stand for a few mins before turning onto a cake rack. allow to cool and frost with your favorate icing or whipped cream and berries,alternativly dust with icing sugar. Delishious on its own or with youghurt and fruit / icecream / custard. Enjoy!
Cut potatoes into 1/8 inch slices, cutting only 3/4 through. Place cut side up in greased baking dish. Brush with butter. Sprinkle with salt and pepper. Bake in 375° oven for 45 to 50 minutes, brushing with butter once or twice . Mix cheese and bread crumbs. When potatoes start to spread, sprinkle with cheese and bread crumbs and then sprinkle with paprika. Bake until tender, 20 to 30 minutes.
Preheat oven or toaster oven to 450 degrees Fahrenheit. Combine Milk, Butter, Lemon Juice, Lemon Pepper Spice, Salt and Ground Black Pepper in a bowl or pot and microwave or heat over a high flame until all butter is melted. Slice 2 onions roughly (may be rings, half rings or random large shreds). Lightly oil a pan and place it on a medium flame. Saute onions until they are almost translucent. Spread onions on a foil lined tray. Place salmon fillets on top of the onions, make sure they don't touch each other. Pour the combined mixture evenly over the Salmon Fillets. Sprinkle rosemary evenly over the Salmon Fillets. Bake for 7-10 ten minutes or until the salmon will flake apart when touched with a fork.
Preheat the oven to 325 degrees F. Wrap the outside bottom and sides of a 9 inch wide spring form pan with heavy duty foil, twice. Bring 4 cups of water to a boil. Get out your roasting pan. Mix the graham cracker crumbs, 1 1/2 cups of the toasted coconut, 1 tbs of lemon juice and the melted butter in a small bowl. Place the above mixture into the spring form pan and press onto the bottom and up the sides with the bottom of a measuring cup. You want to go up the sides about an inch. Place in the fridge while making the filling. Beat the cream cheese and sugar in a large bowl until well blended. Add the eggs, one at a time, beating well after each addition. Add the Coco Lopez, whipping cream, 1 cup of toasted coconut, vanilla extract, lemon juice and zest and beat until well blended. Remix with a wooden spoon from the bottom up because the cream cheese seems to sink a bit. Remove the spring form pan/crust from the fridge and pour the filling onto the crust. Place the roasting pan in the oven, add the boiling water and then the spring form pan/cheese cake mix. Bake until puffed, about 1 hour and 25 minutes. Remove from the oven and cool completely. Cover and refrigerate overnight. To serve, cut around the side of the pan to loosen and spring it free! Sprinkle the remaining coconut over the top and press around the sides. Enjoy!
Fry bacon, remove from pan, set aside to drain. Boil drain, and rinse macaroni. Return macaroni to frying pan with bacon grease, cruble bacon and add to macaroni. I never bother to drain off any grease unless the bacon was extremely fatty. Sprinkle to taste with garlic powder,. Salt & pepper to taste. Give it all a good stir, cover and simmer on low for at least 10min or so to give flavor's time to meld, and macaroni to reheat and fry a bit. Walla! Great fried macaroni.
Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain off as much of the oil as you are going to use right away; store the rest for up to 4 days at room temperature in a glass jar with a tight fitting lid.
Lightly grease crockpot or 13x9 pan. For crockpot, mix all ingredients, except sour cream and cheese, and cook on low for 4-6 hours. Mix in sour cream and cheese during the last hour of cooking and then add topping. For oven, mix all ingredients and pour into pan. Add topping and bake at 325 degrees for 1 hour.
Heat the bacon grease in a medium, heavy saucepan over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes. Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes. Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes. Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and Tabasco, and cook, stirring, for 2 minutes. Add the stock and bring to a boil. Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally. To serve immediately, add the shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust the seasoning to taste. Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates. Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve.
Preheat oven to 375. Combine the mayonnaise, horseradish, mustard, Worcestershire sauce and cayenne in a bowl and mix thoroughly. Cover and chill. Spray a foil-lined baking tray lightly. Place the frozen chicken breasts in the pan and bake for 45 to 55 minutes, until done. Place breasts on an ovenproof platter. Top each breast with the horseradish mustard sauce. Sprinkle with the cheese and then the bacon pieces. Broil for 1-1/2 minutes or until the cheese is blended with the sauce and lightly browned. Just before serving, sprinkle each breast with paprika.
Place ingredients into pan and heat over a low flame until slightly thickened. Brush over sausages while cooking if desired & serve the rest as an accompaniment.
Heat and stir until red hots are dissolved. Couldn't be easier! Happy Holidays!
Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss. Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally. Cook pasta as package directs. Drain and add to bowl with tomatoes; lightly toss. Let come to room temperature. Add basil; toss. Serve or refrigerate up to 1 day.
In large bowl, combine onions with lemon juice and ginger. Arrange a few onion slices on the bottom of a baking dish(reserve some). Rinse Tilapia, pat dry with paper towel, brush outside with oil, lay fish on top of the onion mixture. Cut off about 1/2 inch from each of the lemons. Stuff the fish cavity with reserved onions, lemon ends and half of the cilantro. Cut remaining lemons into thin slices; tuck slices around base of fish and sprinkle remaining cilantro over onions and lemons in dish. Bake, uncovered, in a 400°F oven until fish temperature reaches 135°F and flesh in opaque and flaky. Gently pull off skin and serve fish with onions and a fresh lemon slice. Add salt and pepper to taste. I think this may take 30-40 minutes*** I have not made this but my gf has :).
Slowly add a little of the water to the Kosher salt and stir; then add a little more water and stir. Continue until the salt becomes the consistency of "snow" so that you can "pack" it on the roast and it sticks like snow (Sometimes you may need a little more or less of the water) -- YOU DO NOT WANT TO DISSOLVE THE SALT. Pat some of the salt mixture in a foil-lined pan in a rectangle big enough to put the roast on. Place the roast on the salt and pat the remaining salt mixture on the roast, covering completely. Inset a meat thermometer. Bake at 425 degrees for about 2 hours. (140 degrees for rare, 160 for medium). Remove the roast when the thermometer registers 5 degrees BELOW desired doneness. CRACK AND REMOVE ALL OF THE SALT CRUST.
Pre-heat oven to 350°F. Line two 9" cake pans with parchment paper. Cream together almond paste, butter and sugar. Add eggs slowly, with mixer speed medium-low. Add Grand Marnier (batter will appear broken). Combine flour and baking powder and a pinch of salt-- and add to mixer and stir until just combined. Add extract. Pour into cake pans and bake until golden brown and just set (it will drop and firm up), about 35 minutes. Let cool on a cake rack in the pan. Run a knife around the edge and remove when completely cooled.
Partially freeze meat. Cut the meat into bite-sized pieces. Set aside. For sauce, stir together chicken broth, soy sauce, red wine, brown sugar, ginger, cornstarch and crushed red pepper. Set aside. Heat the water to boiling, add the rice, cover and remove from the heat. Add 1 tbs oil to a hot wok or large skillet, and stir-fry the red onion, red pepper, and garlic until the onion is transparent, about 3 minutes. Move the vegetables to the outside of the wok, and add 1 tbs oil and the pork to the center and stir-fry until no longer pink. Add the broccoli to the wok and mix in with the meat and cooked vegetables. Cook for 2 minutes. Pour the sauce into the wok and cook until the sauce thickens. Add the green onions and cook for 1 minute more. Spoon the stir-fry over the rice and enjoy!
mix together eggs, milk, flour, salt and pepper. place chilies in a deep dish pie plate, or any medium size casserole dish. place cheese on top. pour egg mixture over. Bake in 350 degree oven for 40-45 minutes until light brown on top. for a larger crowd, easy to double in the 9 x13 pan.
Mix all ingredients together in a medium sized bowl. Refrigerate at least 30 minutes to let the flavors blend (longer is better).
In a large bowl, combine the peas, cauliflower, celery, almonds, onions, salad dressing, sour cream, dill weed, salt and pepper. Cover and chill until serving. Serve on lettuce if desired. Enjoy!
saute salmon, onions, in butter and oil add spices. mix in the flour till well blended. add vodka let cook 30 seconds add milk, cheeses and cream and tomatoes, capers and peppers. stir till thickened. serve over pasta.
Mix eggs, oil, white sugar, brown sugar, and vanilla until well blended. (I mix this by hand but an electric mixer can also be used.). In separate bowl, combine dry ingredients (flour, baking soda, baking powder, cinnamon and nutmeg). Add dry ingredients to the egg mixture and mix well. Add the coconut and zucchini and mix well. (I use my food processer rather than grating the zucchini, and I just make sure it is chopped very fine -- much easier than hand grating.). Pour into greased pan. This recipe originally called for using a 9x5 bread loaf, but I tend to use the mini loaf pans because we can't eat an entire 9x5 loaf that quickly. Bake at 350 degrees for approximately 60 minutes if using the 9x5 pan (or until toothpick or cake tester comes out clean when inserted near the middle). When I use the smaller bread/loaf pans, I use 4 of the pans and bake for 35-45 minutes depending on which oven I am using (one oven bakes faster/hotter than the other). I have found this bread is even better the next day, and it can easily be frozen.
MAKE THE FRENCH POTATO SALAD: Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a terry-cloth kitchen towel over the potatoes to allow them to steam for 10 more minutes. AS soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger)and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. MAKE THE VINAIGRETTE: Combine the vinegar, mustard, 1/2 teaspoon salt, garlic powder, 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add vinaigrette to potatoes. Add scallions, dill, parsley, basil or Italian seasoning, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper and stir until just combined. Serve warm or at room temperature. GRILL THE TUNA AND PREPARE THE PLATTER: To grill the tuna, get a charcoal or stovetop cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1-1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, capers and anchovies, on a large flat platter, if used, or you can serve each person individually. MAKE THE VINAIGRETTE: Combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side. Bon Appetit!
Brown beef until no longer pink then drain excess grease. Add the tomato sauce, olive oil, spices, & 2 tablespoons of parmesan cheese to the beef. Simmer on medium heat for 5 minutes. Remove from heat & stir in the sour cream. Preheat the oven to 375°F Lightly spray an 8x8 baking dish. Pull the crescent rolls apart but leave them in rectangle shape. (There should be 4 rectangles). Lay 2 of the rectangles in the bottom of the pan, side by side. Gently spread out to fit the bottom of the pan. Cover the crescent rolls with 4 slices of provolone cheese. (The cheese on the bottom helps keep the crescent rolls from becoming soggy from the sauce). Next add the beef mixture & then 4 more slices of cheese. Take the remaining 2 rectangles on top of the last layer of cheese. Lightly brush the melted butter over the crescent rolls & sprinkle the remaining parmesan cheese on top. Bake for 25 minutes or until lightly brown.
Break mincemeat into small pieces and put in saucepan. Add diced apples, raisins, water and liquor. Boil about 2 minutes; cool. When mincemeat mixture is cool, put into pastry lined 9" pie pan; cover with top crust. Prick top crust with folk. Bake at 425 degrees for 35 minutes or until crust is golden brown.
Combine biscuit crumbs,almonds, coconut, lemon zest, juice and essence in a bowl. Place butter and condensed milk in a small saucepan, Stir over a low heat until the butter melts. Pour over biscuit mixture and mix well. Press mix into a 20x25 shallow tin. Refrigerate 1 hour until firm. ---------Icing---------. Combine all ingredients in a bowl, adding sufficient boiling water to mix to a stiff paste. Spread over slice. Refrigerate for 1 hour or until set. Sprinkle extra coconut over and keep stored in refrigerator.
Combine all the dressing ingredients in a saucepan (sometimes I add the raisins in also, so they plump up before they go into the salad). Cook over low/medium low heat, while stirring constantly, until thickened and somewhat gloppy. Allow to cool (I put it in a bowl and stick it in the freezer for about 15 minutes, stirring occasionally). Mix together the salad ingredients (don't forget to toss in some extra lemon juice to keep the apples from browning). Pour the dressing over the salad and stir together (the dressing is a little gluey, so you will have to work it into the salad).
Gotta make these one at a time. Cut or break graham cracker in half (makes 2 squares) and place 1 on a plate. Put several squares or a half a hershey bar on graham cracker and then top with a marshamallow. Microwave on high 15 seconds, marshmallow will puff up. Immediately put the other half of the graham cracker on top and gently press together. Eat!
Sprinkle 1/3 cup of chopped almonds over buttered 9" x 13" pan. Place butter in a heavy skillet, add sugar and mix throughly. Bring to a boil over medium heat, STIRRING CONSTANTLY with a wooden spoon. Continue to stir until candy thermometer reaches 285 degrees F. Pour over almonds. Arrange chocolate pieces over the mixture. As chocolate melts, spread evenly over mixture and sprinkle with remaining 1/3 cup of almonds. Allow to cool completely and for chocolate to set, overnight. Use a dinner knife to break into pieces. Store in an airtight container.
Preheat oven to gas mark 6, get out a nice tray with a rack to rest your chicken on (you don't need to do this bit if you have some roast chicken leftovers and your husband hasn't been a fatty boom boom and troffed all the remaining chicken while you were asleep). Take your chicken drumsticks and spray them with a little olive oil. Sprinkle with some lemon zest and juice. Put the squished half of lemon underneath the chicken on the rack so the flavour imparts into the chicken. I like to sprinkle a little salt onto the chicken as well. Put it in the oven on gas mark 6 for 30-35 minutes until it's done and juicy. Leave to rest for 10 minutes. After 10 minutes, peel of the skin and feed to husband, to yourself, or throw in the bin, depending if you're on a diet or not. Chuck your drumsticks into a big pan. Cover with the water and some salt and a pinch of the herbs. Cover and boil for about 40 minutes. If you can't be bothered doing this step as you don't have leftover chicken, just use some stock cubes or concentrate. I was feeling particularly cookin that day, hence making the stock. Pull out the skin with some tongs and strain the liquid if the chicken has fallen apart removing any bony or gristle bits. Keep the liquid to one side as this is your stock. Strip the chicken off the bones using a fork and discard the bones; put chicken to one side. In the same big pan heat the olive oil and throw in the onions and garlic. Fry for about 5 minutes and then add the other veggies, giving it a good stir. Pour over the stock. Add the chicken, the wine and the spices and sugar. Bring to the boil and simmer for 30 minutes. I like to add an extra stock cube in as well, but this is up to you depending on how chickeny you want it. Before serving, squeeze over the remainder of lemon juice. Serve with chunky bread and feel very pleased with yourself.
Debone and flatten pork roast,as much as possible. Cover with olive oil. Press or chop garlic. Mix spices and rub all over roast. Roast in oven 350 degrees for about 3 hours or until it falls apart. Cool and shredd by hand or thin slice. Serve on hard rolls with a little mustard.