HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees. Sift together the flour, baking soda, baking powder, salt, cream of tarter, and cocoa. Set aside. In a large mixing bowl, cream the butter, Crisco, sugar, and vanilla until well blended, about 3 minutes. Add the eggs, blending after each addition. Add the flour mixture to the sugar-butter mixture, alternating with the milk. Blend well but don't over mix. The mixture will look like cake batter and if it looks curdled, don't worry about it. Use 1/4 cup batter for each cookie. Drop the batter onto parchment line cookie sheets......one in each corner and one in the middle. Make them as round as possible. At this point, each cookie will be about 2-1/2 inches in diameter and they should be 3-1/2 to 4 inches apart. Bake for 6 minutes and if necessary, reverse the cookie sheet from front to back so they bake evenly. Continue to bake 10 minutes longer or until top of cake springs back when touched with your fingertip. Don't over bake. Remove the cookie from the sheet with a spatula to parchment paper covered racks to cool. If any of the cookie are irregular shaped, trim them carefully while they are still warm. Repeat with the remaining batter until you have 30 cookies. Meanwhile, prepare the filling. In a saucepan, mix together the flour and milk until blended. Cook on medium heat and cook and stir constantly until mixture becomes thick. Remove from heat and cool completely. In a mixing bowl, beat the butter until slightly softened. Add the vanilla, salt, & powdered sugar. Add the cooled milk mixture to the butter mixture and beat until light and fluffy. Arrange the cookie into pairs, flat sides up. Place a generous 1/4 cup of filling on 15 of the cookies, using the entire filling. Spread the filling to about 1/2 inch from the edge....it will be almost 1/2 inch thick. Top with another cookie, flat side down. Press the cookie together so the filling comes to the edge. Serve and eat. Or you can chill them, and then wrap each cookie individually in plastic wrap. They can be stored in the refrigerator, but taste better eaten at room temperature. NOTE: To make smaller cookies, drop heaping tablespoons full of batter onto the sheet and then you can get approximately 2 dozen or so.
Saute onion, mushrooms& garlic in a bit of the broth, about 5 minutes. Stir in oats, broth, tomatoes& tomato sauce. Bring to a boil. Reduce heat and simmer 5 minutes. Season and stir in milk.
Mix all ingredients. Spread on hamburger buns. wrap in foil. Bake 1/2 hour at 375. If desired, may spread on bun halves and brown under broiler.
Preheat oven to 350*. Combine all the crust ingredients (except butter) in a bowl. Cut in the butter until the mixture is coarse and lumpy. Set aside about 1 cup of the crust mixture. Pat the remaining crust mixture into a greased 9x13 baking pan. Bake 15-20 minutes until golden. Remove from oven, but leave the oven on. Prepare the filling: combine the dry ingredients in a medium bowl. In a separate bowl whisk together the zest, lemon juice and eggs. Whisk the wet and dry together until well blended. Pour the filling over the warm crust. Sprinkle the remaining crust mixture over the top and bake for 25 minutes. Let cool. Prepare the glaze by mixing the lemon juice, zest and powdered sugar until smooth. Drizzle over the bars.
In a heavy-bottom stock pot, brown chili flakes, cumin, chili powder, coriander and paprika in olive oil, to release the flavor and aroma. Add the ground sirloin, onions and garlic; brown. Add all other ingredients. Simmer for 2-3 hours.
Cut off broccoli florets; cut large florets in half lengthwise. Peel stems and slice 1/4-inch thick. Steam broccoli until just crisp-tender, about 4 minutes for florets and 7 minutes for stems. Rinse under cold water, drain and pat dry. Melt butter in large skillet over medium heat. Add bell pepper and saute until softened, about 5 minutes;increase heat to high. Add broccoli, onions, parsley, juice,salt and pepper and toss until heated through.
Place leeks, potatoes and corn in a 3 1/2 qt or larger slow-cooker. Add soup, water, bay leaf, thyme and cayenne; mix gently. Cover and cook on low 6 to 8 hours until potatoes are tender. Add seafood about 15 minutes before serving; heat until fish is just cooked through. Stir in milk; remove bay leaf and remove from heat. Serve in bowls with crumbled bacon over top.
Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey. (I checked it every 30 minutes or so. I'm not sure how long it took. Probably 3 or 4 hours.). Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix. Add remaining ingredients and pulse until a dough ball forms. Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill. (I left it overnight). Roll ball out until 1/8 inch thick and put into a pie plate. Use as you would a regular pie crust. I prebaked it before adding the quiche filling.
Place ribs in extra large pot. Cover with water and boil for 30 minutes. Remove from pot and pat dry. Stir together chili powder, salt and pepper and rub the mixture all over the ribs. Place on grill over medium to medium low heat, meaty side up, and cook 10 to 15 minutes. While ribs are on the grill, in a small saucepan, combine the jam, ketchup, steak sauce and vinegar. Cook over medium heat, stirring often, until the glaze comes to a boil, about 5 minutes. Remove from heat and stir in the hot sauce. Brush glaze on the ribs and cook for 10 to 15 minutes longer until ribs are well done and glazed. Slice into individual ribs.
Drain excess liquid from salsa. In a small bowl combine salsa, mayonnaise and sour cream; mix well. Mix in chili powder and pepper. Chill. Store in the refrigerator in an airtight container for up to 1 week.
For Filling: Coarsely chop chocolate in processor or food grinder. Add all dried fruit and orange peel and chop finely. Blend in honey and spices. Refrigerate in airtight container 2 hours (can be stored up to 2 weeks). For pastry: Cream butter and sugar with electric mixer. Beat in egg and lemon peel. Mix in flour and baking powder until smooth dough forms. Wrap with plastic. Cover and refrigerate at least 1 hour or overnight. Preheat oven to 375 degrees F. Divide pastry and filling into thirds. Roll one portion of pastry out on lightly floured surface to 3 x 13-inch strip. Trim edges. Form one portion of filling into 13-inch rope. Arrange on top of pastry 1 inch from long edge. Fold far edge of pastry over filling. Brush with water and fold up near edge to enclose filing. Pinch edges to seal. Cut pastry diagonally into 1-inch pieces. Arrange seam side down on ungreased baking sheets, spacing 1 inch apart. Repeat with remaining dough. Bake until cookies are golden, about 14 minutes. Cool completely on racks. Store cookies in airtight container. Glaceed Orange Peel: Score oranges into quarters, remove peel with any white pith that clings to it. (Reserve oranges for another use.) Cut peel into 1/8 inch wide strips. Boil with 6 cups water in heavy large saucepan 10 minutes. Drain. Repeat with 6 cups fresh water. Drain well. Combine 1 1/4 cups water, sugar and honey in same saucepan. Heat over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and bring to a boil. Mix in peel. Boil gently until peel is tender and syrup in reduced to 3/4 cup, stirring frequently, about 40 minutes. Cool in colander, stirring occasionally. Store in airtight container (can be refrigerated up to 2 weeks).
Lightly spray 11x15 baking sheet with non stick cooking spray. Combine raspberry puree and the gelatin in a medium bowl and whisk until well blended and smooth. Set aside. Combine lemon juice, corn syrup, salt and sugar in a 6-quart sauce pan on medium heat. Bring the mixture to a boil, be sure to brush the sides of the pan with a clean, moistened pastry brush to prevent sugar crystals from forming. Using a candy thermometer, continue to boil the mixture until it reaches 240°F Do NOT stir. Remove pan from heat and stir in the gelatin mixture. Transfer mixture to a stand mixer with a whisk attachment. Whip mixture for 12 minutes - starting on the lowest setting and gradually increasing to high. Add lemon zest to mixture and whip for 30 more seconds. Scrape mixture into sheet pan and let set at room temperature at least 4. After mixture has cooled and set, combine cornstarch and confectioners sugar and dust onto top. Carefully coat a knife with more cornstarch mixture and cut into cubes, shaking each cube to remove excess powder.
Preheat oven 350 degrees. In a large skillet put heat on med low,add in your olive oil, chopped onion,apple,garlic,and dried cranberries.Cook for about 5-8 minutes. Add in your sausage,and brown. Next add in your chicken broth,and pepper,rosemary,parsley,and tyme. Cook about 3 minutes. Set aside,and get a large mixing bowl. Add your cornbread into the large mixing bowl,and your water. Mix well.Next add in your Sausage Mixture,and beaten egg. When everything is incorperated well, stuff your turkey and cook suggested time on your turkey. Or place into greased 9x11 glass pan, or any large pan you see fit to use. And bake at 350. 30-45 minutes,or until its to your liking, some people like softer stuffing, and some like it on the dry side.
Mix together the beef, egg yolk, onion, oregano, basil, salt and pepper. Mix lightly, using your hands. Shape into 6 patties. Grill to desired doneness. Top with cheese. Serve in hamburger buns with your favorite toppings.
Preheat oven to 375. Separate dough into triangles. Place on Medium Round Stone. Spread and roll out dough to cover stone using lightly floured Dough and Pizza Roller. Toss mushrooms with melted butter to coat. Arrange over top of dough. Sprinkle with cheese and seasoning. Bake 15-20 minute or until golden brown. Cut into squares with pizza cutter and serve warm with mini-serving spatula!
Slice the loaf in half lengthwise. Hollow out the bread and drizzle with the olive oil to lightly moisten both pieces. Layer in the remaining ingredients, and wrap in paper or plastic and press the sandwich for an hour. To serve, slice the sandwich on an angle into small or large individual sandwiches.
In a large skillet melt butter with olive oil over medium heat. Add nuts to melted butter and cook stirring frequently for 10 minutes. Add red peppper flakes and salt to nuts and continue cooking, stirring frequently for five minutes longer, being careful that nuts don't burn. Drain nuts on paper towels and let cool before serving or storing in an airtight container.
Boil noodles in just enough water to cover, including seasoning packet. Saute cabbage and onions in 1 T cooking oil. when noodles are limp, drain and add to skillet with cabbage and onions with remaining oil. Stir to mix and fry noodles. Add remaining ingredients, toss to mix. Serve hot. Serves two. Can be doubled and can add leftover meat like steak, pork, or chicken to make a complete meal.
Heat a large dry frying pan over a high heat. add the beef and onion and cook for 3-4 mins until the meat is browned. Stir in baked beans, worcestershire sauce , dried mixed herds and a dash of water. Season to taste. Simmer rapidly for 3-4 minns, until thickened. Tip into a deep baking dish. Meanwhile preheat the grill on high. Spoon the mashed potatoes over the mince and smooth out the surface. Pop under the grill until golden and bubbling. Serve with veg or on its own.
Soak the bread in some water for a few minutes then squeeze it dry (as possible). Set aside. Melt the butter over medium heat in a saucepan, then add the onion, celery, parsley, salt, poultry seasoning, and pepper. When the onions are translucent add in the bread, allowing it to heat up for a minute or so. Remove from heat. In a mixing bowl, blend the warm ingredients with the eggs and stuff your turkey with the final mix.
Preheat oven to 350°F. Melt butter in baking dish in microwave or oven. Mix cracker crumbs with melted butter and place into 350°F oven. Bake for 5 minutes. Meanwhile, mix pudding with milk. Add softened frozen yogurt to pudding and milk and mix well with mixer. Add pudding to bowl and top with baked crumbs. Refrigerate until set.
Combine first 4 ingredients in blender and fill remainder of blender to the top with vanilla ice cream. Blend well. For Pina Coladas: Omit banana liqueur and substitute 1/2 cup crushed pineapple.
Preheat oven to 350°F. Lightly spray a 9x13-inch rimmed baking sheet with cooking spray and line with parchment paper, leaving excess paper on edges. Combine all ingredients in a large bowl and spread into pan, pressing firmly. Bake for 10 minutes. Pull on parchment paper to remove from pan and cut into 24 bars while still warm.
In pot, fry rice in butter / oil for 1 - 2 minutes. Pour stock into pot, covering rice. Add salt and turmeric or coriander or cardamom. Cover and cook until water evaporated.
Coat slow cooker with vegetable oil spray. Add rice, butter and salt to prepared slow cooker then stir in boiling water. Cover and cook unil rice is tender, about 2 hours on high. Fluff rice with fork and season with salt and pepper to taste. Drape towel over the top of slow cooker, cover with lid and let sit for 5 minutes before serving. Note: After the rice is cooked, this dish does not hold well on warm setting.
Heat oil in a large non-stick skillet over medium-high heat. Add oregano, mushrooms, green onions and garlic; saute 3 minutes. Add tomatoes, tomato sauce, sugar, olives and pepper to taste. Simmer 15 minutes. Add parsley and red wine vinegar. Cook 5 minutes or until thoroughly heated. Place sauce on pasta. Top with cheese and serve.
Spray a 1 1/2 Quart Casserole Dish with cooking spray. Line bottom of dish with cooked breakfast sausage. Grate 3 potatoes with hand grater (use larger holes on grater) *** You may leave skins on or off. Layer potatoes on top of sausage. Sprinkle shredded cheese on top of potatoes. Beat 3 eggs and pour evenly across the top of prepared dish. Sprinkle top with Paprika, Parsley and season with salt and pepper for taste. Bake at 375 for 15-20 minutes or until eggs are cooked (casserole won't wobble!). Variations: You may wish to cook a diced onion and red pepper in with the meat for added flavor or use ham instead of sausage. This is a fun recipe to play with.
Cook and drain the pasta according to package directions, rinse with cold water and drain well; set aside. Drain the pineapple and oranges- save the juice! Also drain the cherries and save the juice, but separate from other juices. Mix all the drained fruit in with your pasta. You may want to cut up your cherries (sometimes I do, sometimes I'm too lazy). Take the orange and pineapple juice and put into a large saucepan. Use a hand blender to add the egg and mix well; then add your sugar. Bring to a boil, then add the cornstarch mixed with a bit of cold water. Boil all together for 1 minute. This must cool completely- then add 1/2 of the cherry juice and discard the rest. Now add your cooled juice mixture to your pasta and fruit. Mix together well, then add cool whip. Refrigerate at least 2 hours before serving. If you cannot find acini de pepe pasta in your store, you can substitute with those little bitty stars pasta, or the pasta that looks like rice/melon seeds, but when I do the packages of those end up being more than 1 lb- it works out fine though, don't try to even it out to 1 lb, just use it as is.
In a small saucepan combine the orange juice& vinegar. Bring to a boil over high heat; then, reduce the heat to medium-low and simmer vigorously until the liquid is reduced by 2/3, about 25 minutes. Remove the liquid from the heat, and allow to cool to room temperature. Add the mayonnaise and whisk together until well blended. Add the chipotle, cilantro, cumin and lime juice; whisk together well. Season with salt and pepper.
Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight or at least 3 hours. Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl. Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, sour cream, curry powder, parsley and pepper, and chill until ready to serve. __________________.
Wash eggplant, cut off stem and peel it into stripes. Cut crosswise into 2 parts, then cut each part lengthwise into 1/4-inch-thick pieces. Soak eggplant pieces in warm salted water for about 1/2 hour. Put a heavy plate on the pieces to keep them submerged. Drain eggplant pieces. Brush pieces lightly with olive oil, and arrange them in a cookie sheet in one layer. Broil them in the oven, turning once. About 10 minutes. Mix together yogurt, garlic, salt, cumin and coriander. On a flat big platter, arrange eggplant pieces in a single layer (pieces may overlap a little). Spoon yogurt mixture all over the eggplant. Sprinkle with chili, and garnish with parsley and tomato. Serve with warm bread. If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers. Combine and garnish just before serving.
Preheat the oven to 200°C/gas6. Peel the onions and thinly slice them. Heat the oil in a large frying pan, add the onions and fry until softened and lightly browned, stirring occasionally. Splash in the vinegar, season, then cook for a further 5 minutes until lightly caramelized. Leave to cool while you prepare the pastry. Use the pastry to line a 9x13 in oblong tin. Spread over the onions, then crumble the Stilton on top and scatter with walnuts. Bake for 15-20 minutes, until the pastry is crisp , golden and the cheese has melted. Cool the tart for 5 minutes before serving cut into squares.
Drain 1 can artichokes and saute with onion and garlic for 5 minutes. Beat the eggs with a fork. Add the cracker crumbs, seasonings, parsley and additional artichokes. Fold in the onion mixture and the cheese. Baked in a greased pan at 325 for 30 minutes. When cool, cut into small squares.
Wash and spin-dry the greens and chop; combine the water, sugar, vinegar, salt and peppercorns in a large pot; bring to a boil, reduce heat and simmer 5 minutes. Add the greens and cook, stirring, for 2 minutes; cool and pack in a 1 quart jar with a lid; refrigerate for 2 days before serving.
Stir together first 4 ingredients. Cover and chill until ready to serve. Bring 2 cups water and salt to a boil in a Dutch oven over medium-high heat. Add pork; reduce heat to medium low, and cook 1 hour and 15 minutes or until water evaporates. Meat will look pale. Cook, stirring occasionally, 10 more minutes or until pork cubes are golden brown. Drain on layers of paper towels. Serve with garlic mixture and lime wedges.
Puree everything together in blender. When it is as smooth as you like it, transfer to tightly lidded container and refrigerate. Heat gently before serving.
Flake the fish into pieces. Mix all the ingredients for the sauce together in a medium bowl. Gently mix the fish into the sauce and combine well to make an even spread. Season with salt and pepper to taste. Transfer to a serving dish or ramekin and fluff fish with fork.
Pour 4 cups boiling water over the tea bags, mint, and sugar in a pitcher. Steep for 30 minutes. Remove the tea bags, squeezing out excess liquid. Remove the mint. Prepare the lemonade according to the instructions and add to the tea. Add the pineapple juice and stir. Serve over ice.
Heat the oil in a large stockpot over medium-high heat. Add the onion and saute until tender and aromatic, about 3 to 5 minutes,then add the garlic and saute 1 minute longer. Stir in the curry and saute for 1 minute, then add the chicken, red bell pepper, ginger, and red pepper flakes and stir for 2 minutes. Add the broth, tomatoes, and apple and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Add the orzo and currants to the soup and simmer until the orzo is tender, about 10 minutes. Season the soup to taste with salt and pepper and ladle it into bowls. Garnish with cilantro and a dollop of yogurt or sour cream. You can make the soup a day ahead up to step 4 and cover and refridgerate it and then bring it to a simmer before you continue.
Lightly oil the bottom of a 3-quart pot with olive oil and lightly saute the onions, peppers and garlic. Do not brown. Add the ground sirloin and brown. Do not drain off fat; this adds to flavor of the chili. Mix all the dry ingredients and the hot sauce in the warm water and stir until well dissolved. Pour this seasoned water mixture into the meat, peppers, garlic and onions. Add the beans and the tomatoes and green chilies. Mix to blend all items. Bring to a gentle boil. Reduce heat and simmer for 45 minutes to an hour, stirring occasionally. Serve with bread or crackers. *** If you want your chilli a bit more spiceier try adding a couple diced up habanerro peppers seeds and all.
Preheat oven to 425°F. In medium saucepan, whisk half-and-half, broth, flour, and poultry seasoning until combined. Bring to a boil, reduce heat, and simmer, whisking frequently, 4 minutes, or until thickened. Stir in chicken, mixed vegetables, scallions, salt, and pepper. Cover and keep warm. Lightly coat 5 (6 oz) ramekins or one pie dish with cooking spray. On a lightly floured surface, overlap 2 biscuits (if using whole dish, use all biscuits) and press edges together; roll biscuits into a 4-inch round (they don't have to be perfect). Roll out remaining biscuits the same way. Fill ramekins with chicken mixture. Top each with biscuit dough, pressing dough onto side of ramekin to adhere; cut a 1/2-inch-round vent hole in middle of dough. Bake 12 minutes, or until biscuits are golden and filling bubbly. Let stand 5 minutes before serving.
Rub ginger and garlic into the chicken. Sprinkle with a little salt. Place a small amount of oil in a large frying pan and gently cook on low until done, about 40 minutes. Serve with cooked rice.
In a large wok or skillet, heat canola oil over medium-high heat. Crack crab shells in multiple areas to allow sauce to enter shell without crab shells falling apart. Add crab to oil and quickly saute for 1 to 3 minutes until crab is hot. Remove crab and drain oil. Add hoisin, chile hot sauce, black bean paste, and white wine and heat until bubbling. Add crab, toss for 30 seconds. Add sesame oil, and toss for 15 seconds. Remove to plate and garnish with sesame seeds and green onions.
Preheat oven to 375 and prepare cookie sheets with parchment paper. Toast almond and coconut (not together) and chop almonds once cooled. To toast almonds, I bake at 350 for 10 minutes until fragrant. To toast coconut, I use a small skillet on medium heat and shake until coconut is golden brown (removed quickly as unsweetened coconut goes from done to burnt very fast). Combine flour, baking soda, and salt. Set aside. Using stand mixer, cream butter and sugars until light and fluffy. Continuing to run mixer on medium, add egg, egg whites and vanilla, one at a time and mix until combined. With your mixer turned to low, add dry ingredients until flour is incorporated. Stir in mini-chocolate chips, toasted coconut and toasted chopped almonds. Drop with a cookie scoop (1.5T) onto cookie sheet. Bake 10-12 minutes until golden brown on edges. Cool for 1 minute before removing to wire rack to cool completely.
Pre heat oven to 400°F Line a large baking sheet with alumna foil fallowed by a quick shot of cooking spray. Slice mushrooms using food processer, dump on cooking sheet add the rosemary and garlic giving the whole works a quick toss. Give the mushrooms a shot of cooking spray and grind fresh pepper over the top. Bake in center of oven for 10 minutes. Remove from oven but do not stir just sprinkle with the parmesan cheese and bake an additional 5-6 minutes till the cheese is melted. Enjoy!