HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 325 degrees. Butter a 9x5x3-inch loaf pan. Line the bottom of the pan with waxed or parchment paper. Butter the paper, then dust the sides and bottom with flour. Shake off any excess. Set aside. In a large skillet, melt the butter over medium-low heat. Add the pecans and cook, stirring, until the nuts are lightly toasted, 3 to 4 minutes. Drain the nuts in a strainer placed over a measuring cup, tossing to remove as much butter as possible. There should be about 1/2 cup of melted butter in the cup. If there isn't, add enough melted butter to measure 1/2 cup. Let the butter cool to room temperature and set aside. Coarsely chop the pecans and set aside. Sift together the flour, baking powder, and salt into a mixing bowl. In another mixing bowl, beat the eggs with an electric mixer on medium speed for about 30 seconds. Gradually add the sugar on medium-high speed and beat until the mixture is light and fluffy, about 5 minutes. Add the cream and beat to blend. Reduce the speed to low, add the flour mixture, and beat until just blended. Scrape down the sides of the bowl; add the cognac and the chopped pecans. Stir to blend. Fold in the melted butter and pour the batter into the pan. Bake until the cake is golden and the center springs back when touched, about 11/2 hours. Cool the cake in the pan for about 10 minutes, then turn it over onto a wire rack to cool completely. When it has cooled, wrap it in plastic wrap, then in foil. Let the cake stand for one day before slicing. It will keep up to one week.
10Special equipment: 12 (1/8-cup) barquette molds or a mini-muffin pan with 12 (1/8-cup) muffin cups preparation. Put oven rack in upper third of oven and preheat oven to 400°F Brush molds with melted butter and lightly dust with flour, knocking out excess flour. Stir together flour (3 tablespoons) and salt in a small bowl. Beat together softened butter and granulated sugar in a bowl with an electric mixer at high speed until pale and fluffy. Beat in almond paste and vanilla until combined well, then beat in egg until combined. Reduce speed to low and add flour mixture, mixing until just combined. Divide batter among molds or muffin cups, spreading evenly, then transfer to a baking sheet (not necessary if using muffin pan). Bake cakes until just firm and edges are golden, about 15 minutes. Turn cakes out onto racks and cool completely, about 5 minutes. Turn cakes right side up and dust tops with confectioners sugar just before serving. Cooks' note: Cakes can be made 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.
Wash lettuce leaves and dry well using paper towels or salad spinner so that there is no water or moisture left to dilute dressing. Wrap leaves in a dry paper towel and place in refrigerator until ready to use. For the dressing, put the oil, vinegar, cream and cheese in a small bowl and whisk until smooth. Add the pepper and Tabasco sauce to taste. Reserve a bit of chopped egg and bacon for garnish and add the rest to the dressing. Arrange the lettuce in a bowl and add the dressing before serving and garnish with the egg and bacon. Serve immediately.
In a basin or a large bowl, mix rice powder into a paste with a little milk taken from the 4 cups. Heat remaining milk to almost boiling point and pour onto the rice paste, stirring well. Return the mix to the saucepan and add orange blossom flower water and bring to boil over gentle heat while ***stirring continuously***. Once the mixture starts bubbling, reduce the heat and continue stirring continuously for another 5-10 minutes more. The continuous stirring makes sure it doesn't lump. Add sugar and keep stirring until it dissolves completely. If the mixture becomes too thick dilute with a little milk or water. Pour the creamy mixture into small bowls (or a one large shallow dish approximately 1-1 and 1/2" deep. Decorate the pudding top with pistachios and almonds if desired. Helpful Hints. Add sugar after the rice powder mixture has been stirred, boiled and thickened for at least 10 minutes. At the end, you may wish to place the saucepan in cold water and beat the mixture for a few minutes before pouring into small dishes.
To make the salsa, combine all the ingredients in a small bowl; gently stir and set aside. In a medium skillet over medium heat, add chorizo and cook until browned, stirring often, about 7 to 8 minutes. Remove meat with a slotted spoon and transfer to a plate lined with paper towel; set aside. In another skillet over medium heat, add butter and when melted and sizzling, add peppers; saute until almost soft, about 3 minutes. Add beaten eggs and season with black pepper and hot sauce. Cook a minute before adding cheese; stir until melted and eggs cooked, about 2 minutes. Spoon egg mixture in the middle on each tortilla followed with chorizo and then salsa. Fold in the sides and roll over, keeping in tight. Using a panini press, brush the bottom with clarified butter over medium heat. When hot, place burritos, seam side down, and cover with the lid. Cook them until golden brown, about 2 1/2 to 3 minutes. Flip them over, place lid on top and cook for another 2 minutes or until golden brown. Serve immediately. Makes 4 burritos.
Preheat oven to 350°F. Cook beef and onion in a large skillet, stirring occasionally, until no longer pink. Add water and seasoning mix; cook, stirring occasionally, until meixture is thickened. Combine 3/4 cup mozzarella, ricotta cheese, and chiles in small bowl. Spread 1 cup salsa onto bottom of 9 x 13 inch baking dish. Fill each tortilla evenly with beef mixture, and cheese mixture; roll up. Place in baking dish. Top with remaining salsa and remaining mozzarella cheese; cover. Bake for 30 to 35 minutes or until heated through. Sprinkle with green onions before serving. To Freeze ahead:Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350°F Bake for 45 to 50 minutes or until heated through. Sprinkle with green onions before serving.
Heat oven to 350 degrees. Spoon 1/3 of the sauce into a 9X13 inch baking dish. Place half the ravioli on top. Cover with all the spinach and half the mozzarella. Add the remaining ravioli then top with the remaining sauce, mozzarella and the parmesan. Cover with foil and bake for 25 minutes. Uncover and bake until bubbly, another 5-10 minutes.
Whisk together sorghum flour, potato starch, tapioca starch, flaxseed meal, salt, sugar, and yeast in a bowl. Stir in the egg whites and olive oil. Stir in the water and cider vinegar. Pour the batter into a non-stick loaf pan. Bake for 35 minutes at 175C/350F, starting from a cold oven.
Combine sour cream, cheddar cheese, chicken broth, onion, melted butter, pepper, hash browns, and cream of chicken soup in a large bowl. Spread mixture evenly into a 9x13 inch baking dish coated with cooking spray. Top potato mixture with crushed cornflakes. Bake at 350 degrees Fahrenheit for 1 hour or until bubbly. Sprinkle with parsley.
HINT: To prevent wooden skewers from burning soak first (I put a little oil in the water. I don't know if it helps. but I feel it may help lock in the water a little longer.) fit bacon to chicken strips, and thread onto wooden skewers. Combine remaining ingredients. Add chicken skewers. Marinate overnight. (I used a long plastic dish with lid and gave it a light shake every so often). BBQ - on medium, reserving marinade to baste with barbecue 4 to 5 inches from heat for 10 to 15 minutes or until chicken is no longer pink& bacon is crisp. (I made this for a big BBQ I used all the chicken and bacon I needed or had, and 2X or 3X the marinade until I was happy).
Read the entire recipe before beginning. Prep *all* ingredients and have *every* bowl, pan, and tool you'll need ready before beginning. I leave all the fruits whole; it saves a lot of prep time and they're soft enough that it doesn't make the finished cake any harder to slice. Leaving them whole makes for gorgeous slices with an almost stained-glass look, too. Buying packaged fruits and nuts gets very expensive; buying only the needed amounts in the bulk section saves a LOT of money. You can change the kinds and proportions of the fruits, just don't exceed 36 ounces. Tools needed: One large bowl of any kind. One very large bowl that can be microwaved. Ten mini loaf pans, or a couple of large baking sheets if you prefer to make logs. Non-stick cooking spray. Large cooking spoon with a good strong handle. Plastic wrap. Spray the loaf pans or baking sheet with non-stick spray. Crush the graham crackers into fine crumbs. You can put them in a bag and crush them with a rolling pin (or wine bottle, drinking glass, unopened can of veggies, or whatever you have on hand), but if you have a food processor it's far, far faster and easier. In a large bowl, add the graham cracker crumbs, nuts, and fruits. Mix well while they're dry so everything is well distributed. Take a moment to check again that you have *everything* else ready before proceeding. Place the marshmallows in a very large microwaveable bowl, and drizzle the condensed milk over them. No need to stir yet. Microwave, stopping to stir as the mixture softens and melts. Time will vary so keep an eye on it as you go. Once all the marshmallows have melted, stir until the mixture is very smooth and soft. *While the mixture is still hot* immediately pour the dry ingredients into it (dry into wet, not wet into dry) then work them together with the large cooking spoon. Be sure to scrape the sides and bottom of the bowl so all the dry mix is incorporated, and work as quickly as you can because the dough gets stiffer and harder as it cools. For loaves, press the dough into the sprayed pans and garnish with a few halved maraschino cherries if desired. Cover with plastic wrap and refrigerate for two days before removing from pans, then individually wrap with plastic wrap. NOTE: using a large loaf pan produces a cake that's extremely difficult to slice. I'll never- ever- do that again! For logs, form into logs two inches thick and however long you wish. Arrange on sprayed baking sheets, without the logs touching each other. Cover with plastic wrap and refrigerate for two days before individually wrapping with plastic wrap. Slice and enjoy, or share. Keep refrigerated.
Pour entire can of tomatoes (including liquid) into pan. Add water, rice, and salt. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
Halve roast to make sure meat cooks all the way through. Combine all seasonings in a small bowl and mix thoroughly; run all over roast. Place roast in crock pot sprayed with nonstick cooking spray. Cover and cook on low for 6-8 hours or until meat is tender and cooked through. Shred meat with a fork.
In a dry saucepan on medium, toast the walnuts (if using) and oats together until browned and fragrant, stirring occasionally. Set aside. In a large bowl, beat margarine(at room temp) and applesauce with brown sugar until light and fluffy (with electric beaters). add egg whites, brown rice syrup, and vanilla and beat until smooth, about a minute. In a smaller bowl, combine flours, cinnamon, baking soda, and salt. Mix into creamed mixture. Stir in oats, walnuts (or chocolate chips), and craisins. Chill dough for 30 minutes. Drop dough on parchment paper-covered cookie sheet (dont flatten tops). Bake at 330° F 12-15 minutes or until spread out and very lightly browned. They will be flat and the tops will have small bubble pockets, and though they may look soft and not done, they are! Allow cookies to cool slightly then place cookies on cooling rack. Use a very good spatchula or else they will be tricky to get off the pan without breaking! Cookies will be quite delicate and slightly sticky (especially when hot), so when you store them, be sure their edges arn't touching eachother and use wax paper to line between the layers. ENJOY!
In the bowl of an electric mixer fitted with the paddle attachment, combine the first 8 ingredients. Preheat a waffle iron. When it is hot, spray its surface lightly with the cooking spray or brush it with the butter. Fill a medium-size ladle with batter and pour it onto the waffle iron. Cook until the waffle is golden brown and a toothpick inserted into the middle comes out clean, approximately 3 to 5 minutes. Serve hot with maple syrup and butter or fresh berries.
Beat eggs well and prepare scrambled eggs. It'd be easier to prepare scramble eggs with 2 or more pairs of chopsticks to do it. Finely julienne your favorite vegetables and boil them. Squeeze water out from the defrosted tofu. Spread sesame oil in a skillet and saute the tofu. Add teriyaki sauce in the skillet and mix it with the tofu well. Place rice, tofu, eggs and vegetables in bowls. Spread salt and pepper to taste.
In a large pot combine the chicken broth, drained veggies, and the meat spaghetti sauce, with the heat at medium. In a small skillet saute the onion and garlic until soft and starts to brown a little bit. Add the onion and garlic to the soup pot, along with the old bay seasoning, worcestershire, and tabasco sauces. Stir well and add the uncooked egg noodles. Simmer on medium until the noodles are tender, then turn heat to low and let cook for about 5 minutes more. Add salt and pepper to taste, and serve.
Bring 4 quarts of salted water to a boil in a large pot. Add the asparagus, return to a boil, and cook about 2 minutes or until just tender. Rinse and drain under cold running water. Pat asparagus dry with paper towels. For tarragon sauce, combine the mayonnaise, sour cream, shallots, tarragon, lemon juice, salt, freshly ground pepper, and red pepper in a small bowl until well mixed. Arrange asparagus on a platter and serve with tarragon sauce. Makes 20 servings. Make-Ahead Tip: Prepare asparagus and sauce as directed above. Wrap and refrigerate asparagus and sauce for up to 24 hours.
PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. COMBINE figs, sugar, rosemary and lemon in a non reactive heavy bottom pot. Bring to a roiling boil ( full rolling boil over high heat is when stirring it still is boiling while being stirred) When temperature reaches 220 degrees remove rosemary. Carefully add pine nuts and Grand Marnier over no flame then bring back to a boil. Carefully ladle hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, be sure the jars are covered by at least 1 inch of water, adjusting for altitude. Remove jars and cool in a draft free spot. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wipe jars, label storing in a cool dark pantry for up to 1 year. Or wrap a ribbon if giving for gifts.
In a small mixing bowl, beat the cream cheese until smooth. Add sour cream, chives, parsley and garlic salt; mix well. Place 1 tablespoon in a small plastic bag and tint black; set aside. Spread remaining cream cheese mixture on crackers. Arrange two tomato quarters on each for the ladybug wings. For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings.
Combine 1st 3 ingredients. Spread on salami slices and roll tightly. Chill covered till ready to serve.
Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet. Combine the quail with the soups, broth, wine, onions, and bay leaves in a slow cooker and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or`til birds are tender. Remove bay leaves add the cheese and cook for 30 min more. Serve over rice or noodles.
Preheat oven to 350°F. Combine Flour and butter in a large bowl using a pastry cutter or 2 knives or your fingers until mixture resembles coarse crumbs. Add the rest of the ingredients and mix until blended. Shape dough into 3/4 inch or 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Flatten slightly with a fork. Bake for 15 to 17 minutes or until golden brown. Transfer to wire racks to cool immediately. Makes 48 small ro 30 large cookies.
In 250 degree roaster oven cook the roast for 3 hours. remove roast cool and shred. reserve 1/3 of the drippings in roaster. add shredded meat back to roaster. chop tomatillos onions and green chiles. add the salt, pepper and cumin. add the chicken broth and water stir well. cook at 250 degrees for 1 hour stirring occasionally.
Mix all ingredients together in a bowl. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
Place thawed (a little frozen yet still works) chicken breasts in a single layer baking dish. Spread mushrooms over the chicken, trying to keep them on the chicken. Mix together sour cream, mayo, HV mix, and cream until blended. Place large dollops of the mixture on each breast, then spread it out so that it covers all meat and mushrooms. Sprinkle grated cheese on top until covered (the more cheese, the more "crusty" it gets). Bake at 375 until top is starting to get orange-brown and crusty - about 45-60 minutes. Using a metal spatula, serve onto a plate, trying to keep the yummy stuff on top of each breast intact. The chicken will be very juicy and the stuff on top is very yummy, hence our name for it! Things not to do: I once tried to make this into a casserole by dicing up the chicken first. I ended up with tough little pieces of chicken that were not very juicy. The shredded (fancy) parmesan cheese, instead of the grated, turns to little, hard shards when browned that stab you as you try to eat it, or if not as browned, are still too "crunchy".
Heat oven to 375 degrees and grease a 2-quart casserole. In large bowl, combine all casserole ingredients. Spoon into greased casserole. In small bowl, combine cereal and butter; sprinkle evenly over casserole mixture. Bake for 30 to 35 minutes or until casserole is thoroughly heated and topping is light brown.
In a bowl, combine all ingredients except olive oil. Toss. Drizzle on the oil. Toss. Put mixture into a small nonstick dish. Place into a 425°F preheated oven. Bake for 15 - 17 minutes; stir once. You want it to be lightly browned and tender. Serve.
Preheat oven to 450^F. Bring water to a boil and add 2 tsp salt. Bring water to a simmer. Gradually whisk in the cornmeal. Whisk smooth. Bring to a simmer, cover and place in the oven. Bake 1 1/2 hours, stirring every 15 minutes until thick and no longer gritty. Stir in the butter and the Parmesan cheese. Salt and pepper to taste. Serve with extra grated Parmesan cheese.
BACON WRAPPED APRICOTS: Partially cook bacon. Cut strips in half. Wrap around an apricot and secure with a toothpick. Bake at 350 degrees for 20 minutes or until bacon is crisp. DIPPING SAUCE: Mix together soy sauce, brown sugar and ginger. Put in a small bowl to dip apricots when serving. VARIATIONS: Bacon wrapped green olives- Bake as above. Bacon and peanut butter wraps- spread peanut butter on bacon slices, roll up, spear with a toothpick and broil until crisp. Use your imagination!
For the Meatloaf, combine all of the ingredients and mix well (I use my hand for this). If you are making JUST the MEATLOAF, form it in a 9x13 greased pan and bake 400 degrees for 1 hour, basting with the pan juices. For the MEATLOAF, combine the MEATLOAF SAUCE ingredients in a saucepan, and heat on the stove to serve warm over the Meatloaf slices at the table. If you are making the ITALIAN STUFFED GREEN PEPPERS you will also get a meatloaf out of this. For the ITALIAN STUFFED PEPPERS cut the tops off the peppers and clean them out. Cut the tops up to use for the sauce. Put these in a pan with a little olive oil along with the onions, and garlic--simmer till done. Add the tomato sauce and simmer while you are preparing the stuffing for the peppers. Cook the rice according to box directions. Also, cut a tad off the bottom of the peppers so that they will sit in the pan and not tilt (don't cut through to the inside). Mix 3-4 cups of the Meatloaf recipe mixture, Parmesan cheese, garlic, a little of the sauce, and the cooked rice in a large bowl--adding the rice till it looks like the amount you like (I eyeball most all of the ingredients). Stuff the peppers and place in a pan on which you have already put a layer of sauce. Put some sauce over the tops of the peppers. Cover with foil. Form the rest of the mixture into a loaf as directed above. Bake both at 400 degrees for about 1 hour or till done. Now you have 2 meals--freeze some if you like.
In food processor, mix all ingredients until you have a lumpy paste. Put in a saucepan (I used a small saucepan and it was perfect). Bring to boil and let simmer slowly about 15 minutes. Add salt to taste. Pour in a jar and let cool. It's good up to one month in the fridge.
Mix, stir, chill. Serve about 1/3 cup in small bowl per serving.
Preheat oven to 180°Celsius. Cook pasta and let it drain. Melt butter and stir in flour. Gently add in milk, then take off of heat when its of a saucy consistency. Sometimes I have to add more or less milk or flour depending on outcome of consistency. Add in salt, pepper, paprika, mixed herbs, and tuna; mix together. Put pasta in a large dish (I normally have enough for two dishes), then pour sauce over. Mix the sauce through the pasta until it's thoroughly combined. Sprinkle grated cheese over the top; put in the oven for 20 minutes on 180 degrees c until cheese is melted and golden.
Mix all of the ingredients with the ground beef. Form into four patties. Grill until desired "done-ness.".
Preheat oven to 350 degrees F. Lightly grease large cookie sheet. In a small bowl, beat together egg whites, oil, coffee, and vanilla. In a large bowl, stir together flour and remaining ingredients until well mixed. Pour egg mixture onto dry ingredients and stir until combined. Shape mixture into two 12" by 1" logs; place both on cookie sheet and flatten slightly. Bake 30 minutes. Remove from oven and cool 10 minutes. Transfer one log to cutting board. Slice diagonally into scant 1/2-inch-thick biscotti. Arrange biscotti, cut side up, on cookie sheet. Repeat with remaining log, using a second cookie sheet if necessary. Bake 20 minutes. Transfer to wire rack to cool. Store in an airtight jar up to 1 month.
Cook the pasta according to package directions, adding the frozen asparagus the last 5 minutes and the ham the last 1 minute of the cooking time. Drain and return pasta to pan. Stir together cream cheese and milk; add to the pasta mixture in the pan. Stir gently over medium heat until the mixture is heated through. If desired, garnish with fresh chives. Makes 4 servings.
Preheat oven to 200 degrees F. Line 2 baking sheets with parchment paper (not wax paper). Place apple slices in a single layer on paper; sprinkle with sugar and cinnamon. Bake until lightly browned, about 2 hours. Cool on wire rack and serve.
Preheat oven to 300 degrees and adjust oven rack 1/3 up from bottom of oven. Grease a 10" bundt pan and sprinkle with granulated sugar, coating completely. Combine chocolate, butter or margarine and oil in the top of a double boiler over moderate heat. Cover and cook until almost completely melted. Whisk until completely melted and smooth. Remove from heat. Whisk the egg yolks gently. In a few additions, whisk 1/2 of the hot chocolate mixture into the yolks. Then add the yolks to the rest of the chocolate and mix. Add the sugar and vanilla and stir. Add salt to the egg whites, and beat until soft peaks form. Fold a dollop of the egg whites into the chocolate mixture to lighten. Then fold the chocolate into the rest of the egg whites until just combined. Pour into greased and sugared bundt pan. Bake at 300 degrees for about 1 hour, until done. Invert on to rach to cool. When cool, top with confectioners sugar if desired.