HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush chocolate cookie wafer into crumbs. Melt 1/2 cup butter and combine with 2 1/2 cups crumbs. Mix very well and press into a. 9x12-inch pan. Place in freezer while you continue with filling. Be sure to save 1/2 cup crumbs for the topping. This 1/2 cup does not need the butter. Crush candy canes in food processor until fine. 1 candy cane yields 1 tablespoon. Sprinkle gelatin on cold water, when wet stir with fork to separate add very hot water and stir to dissolve. Let stand 5 minutes. It is very important that the gelatin be dissolved completely. Whip egg whites until stiff, but not dry. Whip cream until it forms soft peaks, then gradually add sugar then vanilla beat until cream is stiff. Fold in egg whites and gelatin and crushed peppermint candy canes. Add green coloring. Remove pan from freezer and pour cream mixture over crushed crumbs, top with remaining 1/2 cup of crumbs and set in fridge for 3 hours.
Preheat oven to 350 degrees. Grease and flour two 9x5x3 loaf pans. Cream butter, eggs, sugars, bananas, buttermilk, vanilla and cinnamon. Mix together flour, baking soda, salt, baking cocoa and pecans. Add dry ingredients to creamed ingredients. Mix well. Add boiling water and stir rapidly for 2 minutes. Pour batter into loaf pans. Bake for 45 minutes. Sprinkle chocolate chips over tops of loaves. (if using chocolate chips). Return to oven for about 15 minutes or until toothpick comes clean when poked into center of loaf. Remove from oven and place on cooling rack. Take a spatula and spread melted chocolate chips in an even layer on top of loaves. Let cool and remove from pans. Warm to serve and enjoy! Note: This recipe will also make 48 small cupcakes with a baking time of 20 minutes, and chocolate frosting can be substitued for the chocolate chips.
Make the dough: Combine the flour and salt on the counter and work in the butter until the mixture resembles coarse meal. Add 2 of the eggs and continue to work until the mixture forms a dough. Gather into a ball and knead gently for a few seconds until smooth; cut into two pieces, one slightly larger than the other, wrap in plastic, and refrigerate for 1 hour. Make the filling: Soak the raisins in warm water to cover for 30 minutes; drain. eanwhile, heat 1 teaspoon of the olive oil and saute the pine nuts until golden and aromatic, about 3 minutes, stirring all the while. Remove with a slotted spoon. Add the remaining olive oil and cook the onions and garlic until wilted. Stir in the spinach, salt, pepper, and some freshly grated nutmeg. Cook 5 minutes, turn out into a bowl, and stir in the eggs, raisins, pine nuts, and Parmigiano. Adjust the salt if necessary. Preheat the oven to 375°F. Roll out the two balls of dough on a lightly floured work counter to a thickness of 1/8". Line a buttered 9" springform pan with the larger circle, fill with the spinach mixture, and close with the smaller circle. Brush with the remaining beaten egg and bake 35 minutes, until the dough is golden brown and crisp. Serve hot or at room temperature.
Combine the lime zest and juice, the teriaki sauce, the tequila and the catsup. Marinate beef in this mixture for 30-40 minutes at room temperature. Mix water and cornstarch to make a slurry; set aside. Heat olive oil practically to smoking in large skillet (cast iron is best, but we're not*all* that lucky). Add mushrooms and onions, stir fry until mushrooms and onions slightly soften. Remove from skillet. Add beef and stir-fry for 2-3 minutes until cooked through, then add veggies back in, and add cornstarch mixture. Cook over medium-high heat until bubbly and thickened. Serve with noodles, rice, or just by itself.
Preheat oven to 425°F, and grease a muffin tin well. Combine dry ingredients in a large bowl. In another bowl, combine wet ingredients. Add wet ingredients to dry ingredients, stirring until just moistened. Fill muffin tin. (The cups will be almost full. Don't worry, it doesn't rise too much.). Bake for 20-25 minutes until tops begin to brown.
Pour ingredients into ice-filled highball glass. Garnish with a twist of lemon peel if desired.
Wash the peas and soak them overnight in 5 quarts of water. Drain and reserve 1 quart of liquid. Simmer the meat partly covered, in 10 quarts of water until tender. Remove the meat and shred it, after discarding the skin, bone and excess fat. Reserve meat stock. Cook the peas and onions in the stock until both are soft. Press through a sieve. Mix the flour with 1 quart of cold liquid from the peas, and add to the meat stock. Heat the mixture, stirring until somewhat thickened; then add the puree and shredded meat. Add salt if needed. Total measure cooked, about 13 quarts; 52 servings, each 1 cup.
Combine all ingredients except bread. Dip slices in mixture, coating well on both sides. Cook the bread on a well oiled, hot waffle iron until crisp. Sprinkle with powder sugar. Serve with warm syrup. I have substituted non dairy creamer like Coffee Mate for milk or cream. Omit sugar if you do use a flavored Coffee Mate. I have also substituted butter, Almond, Cherry and Orange extracts for the vanilla for a different flavor.
First, mix both sugars, set aside. Whip whites on med. up to a soft peak. Add sugars one tablespoon at a time, while mixing. When all sugar is added, turn on high and whip to a stiff peak. Fold in pecans and vanilla. Drop by spoonfulls onto parchment lined cookie sheets. Smooth with the back of the spoon into rounds a half to 3/4 inches thick. Bake at 300 for 30-40 minutes or until dry and a light golden brown. Makes 24 big cookies.
Place chicken in the bottom of the crock pot, you may brown the parts if you wish. Heat olive oil and briefly saute garlic, onions, green bell pepper, celery and curry powder. Add all remaining ingredients except the almonds. Stir to combine then pour over the chicken. Cook on low setting for 6 hours or less. Serve over basmati rice and sprinkle with almonds.
Prepare an ice water bath for the green beans. Bring about 4 quarts of salted water to a boil. Cook green beans until tender, about 6 minutes. Transfer beans to the ice water bath and let cool about 5 minutes. Drain and dry beans and transfer to a large bowl. Add remaining ingredients to bowl and toss well to combine. Serve immediately or refrigerate up to 3 days.
cook past as directed. Meanwhile, crumble meat into large deep skillet. Cook on med-high until cooked through, stirring occasionally, drain. Add spinach, and tomatoes. Cook for 2 minutes, or until spinach is wilted, stirring occasionally. Remove from heat, cover to keep warm. Drain pasta and place in a large serving bowl. Add meat mixture, then top with cheeses, mix lightly.
Drain cherries well; let stand on paper toweling. Make fondant: Combine butter or margarine, corn syrup and salt; stir in powdered sugar. Knead until smooth. Chill if too soft. Shape a teaspoon of the fondant around each cherry. Place on waxed paper-lined baking sheet; chill. In small heavy saucepan or deep bowl over pan of hot water, melt chocolate coating, stirring constantly. Holding onto stems, dip fondant-covered cherries, one at a time, into melted chocolate. Spoon mixture over cherries to coat. Place on waxed paper-lined baking sheet. Place in refrigerator to harden. Store in covered container in cool place. Let ripen a week or two and fondant will begin to liquefy. Makes 60 chocolate-covered cherries.
1. Heat olive oil in a large saucepan over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes. Stir in the brown sugar, ginger, cumin, cinnamon and cayenne and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, stock and salt to taste. Bring to a boil, then reduce the heat to low and simmer until the vegetables are soft, about 30 minutes. 2. About 10 minutes before the end of the cooking time, stir in the kidney beans and simmer until heated through. 3. Place the peanut butter in a small bowl and blend in about 1/4 cup of the broth, stirring until smooth, then stir it into the stew. If a thicker consistency is desired, puree 1 cup of the stew in a blender or food processor and stir back into pot. 4. Taste and adjust seasonings. Sprinkle with chopped peanuts and serve.
Peel and julienne raw beet to yield 4 cups. Peel and cube potatoes to yield 2-1/2 cups. Finely chop cabbage to yield 6 cups. Heat oil in a large skillet over medium-high heat. Add onion and saute until browned, about 5 to 7 minutes. Add beets and carrot. Saute, stirring constantly, for 10 minutes. Stir in tomato paste. Remove from heat and set aside. In a large stock pot, bring chicken stock to a boil over high heat. Add potato and cook for 3 minutes. Add cabbage and continue boiling for 5 minutes. Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper. Reduce heat to a simmer and cook for 15 minutes. Remove from heat. Stir in garlic and dill. Serve hot.
To skin the tomatoes, boil some water and place in a bowl. Add tomatoes and count 30 seconds. Remove tomatoes and skins should easily peel away. In a blender or food processor, pulse the tomatoes and garlic until blended. In a saucepan add the tomatoes, basil and lemon juice. Heat gently until simmering and then serve with a wholemeal or granary roll. Add pepper if you desire.
In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes. Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes. Next add the shrimp and simmer for 4 - 5 minutes. Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.
Beat egg whites with salt until stiff. Add the powdered sugar and mix. Keep 1 dl of the mixture as frosting. Add the rest of the ingredients and mix well. Roll the dough out in a ziploc bag, that's cut open (cut the two side seams so the two parts are held together only at the bottom) Cut out stars or whatever other shapes you want. Bake for 3-5 minutes in a preheated oven at 450°F. When cookies are still warm, dip one side of cookies in frosting.
Squeeze all excess water from mushrooms and discard hard stalks. Thinly shred the mushrooms, chicken, tofu and bamboo. Bring the stock to a boil in a wok and add the shredded ingredients. Bring back to a boil and simmer for about 1 minute. Add seasonings to taste and bring back to the boil once more. Thicken with cornstarch paste.
Preheat oven to 350°. Fry bacon in a heavy large ovenproof skillet over medium heat until light brown and much of the fat rendered. Add in the olive oil and garlic; cook for another minute. Add in the mushrooms; stir/saute for 5 minutes or until softened. Stir in the beans, wine, tarragon, hot red pepper flakes, salt, and pepper. Place the skillet in the oven, uncovered, and bake for 45 minutes to 1 hour, until the liquid is thickened, reduced, and bubbly. Leave the oven on. Using a large spoon or the bottom of a cup, make 4 equal-spaced indentations in the beans (or another 1 or 2 for additional eggs). Crack an egg into each indentation and return skillet to the oven. Bake 8-12 minutes or until the eggs are cooked to your liking. Serve warm from the skillet.
Soak beans overnight in water, drain when ready to cook. In large pot, add beans, chicken broth, beer, cooked chopped bacon, and enough water to cover the beans by about an inch. Bring to a boil, reduce heat, cover and simmer 2-3 hours. Once beans start to get soft, add garlic, onion, jalapenos, chili powder, cumin, 1 tbs coarse black pepper, and salt. Simmer another 30 minutes or so. Add the packet of ham seasoning, tomatoes, and cilantro; taste and add more coarse ground black pepper and salt to taste. Simmer another 30 minutes.
Preheat oven to 350°F. Butter and line three 9 inch cake pans with parchment paper, or instead of lining use non stick cake pans and just butter well. Combine the flour, cocoa, brown sugar, granulated sugar, baking soda and salt in a large mixing bowl; blend well, add the butter with the mixer on low, blend until crumbly. Stir the milk with the lemon juice. Add half the milk mixture, blending on low speed for 1 minute, increase the speed to medium. Beat in the remaining milk mixture, eggs, and vanilla until batter is smooth, scraping the sides of the bowl as needed. Divide the batter evenly into the prepared pans. Bake for 25 minutes or until a toothpick inserted into the centre of one layer comes out clean. Cool in the pan for 10 minutes. Turn out onto a rack and cool completely. Frosting: In a clean bowl, beat the butter until creamy, beat in the eggs and vanilla until light; sift icing sugar with the cocoa; add the icing sugar mixture and beat until fluffy. Frost between the layers, adding a few berries on top of the frosting on each layer. Frost the sides and the top of the cake. In another bowl combine the frozen berries and the berry sugar, mix to coat. Place half a dozen berries in the middle top of the cake on top of the frosting. Serve the rest of the berries beside each slice of the cake.
Cover porcini mushrooms with 1/2 cup water in small microwave-safe bowl; cover bowl with plastic wrap, cut a few steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms have softened, about 5 minutes. Using fork, lift porcini from liquid and transfer to second small bowl; pour soaking liquid through paper towel-lined mesh strainer. Set porcini and strained liquid aside. Bring wine to simmer in 10-inch nonstick skillet over medium heat; reduce heat to low and simmer until wine is reduced to 2 tablespoons, about 20 minutes. Set reduced wine aside. Meanwhile, pulse carrot in food processor until broken down into rough 1/4-inch pieces, about 10 one-second pulses. Add onion; pulse until vegetables are broken down to 1/8-inch pieces, about 10 one-second pulses. Transfer vegetables to small bowl. Process softened porcini until well-ground, about 15 seconds, scraping down bowl if necessary. Transfer porcini to bowl with onions and carrots. Process pancetta until pieces are no larger than 1/4 inch, 30 to 35 seconds, scraping down bowl if necessary; transfer to small bowl. Pulse tomatoes with juice until chopped fine, 6 to 8 one-second pulses. Heat butter in 12-inch skillet over medium-high heat; when foaming subsides, add pancetta and cook, stirring frequently, until well browned, about 2 minutes. Add carrot, onion, and porcini; cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add ground meats, breaking meat into 1-inch pieces with wooden spoon, about 1 minute. Add milk and stir to break meat into 1/2-inch bits; bring to simmer, reduce heat to medium, and continue to simmer, stirring to break up meat into small pieces, until most liquid has evaporated and meat begins to sizzle, 18 to 20 minutes. Stir in tomato paste and cook until combined, about 1 minute. Add tomatoes, reserved porcini soaking liquid, 1/4 teaspoon salt, and pepper; bring to simmer over medium-high heat, then reduce heat to medium and simmer until liquid is reduced and sauce is thickened but still moist, 12 to 15 minutes. Stir in reduced wine and simmer to blend flavors, about 5 minutes. Meanwhile, bring 4 quarts water to rolling boil, covered, in stockpot. Add 1-tablespoon salt and pasta, stir to separate, and cook until al dente. Drain, reserving 1/4 cup pasta cooking water, and return pasta to stockpot. Add 2 cups sauce and 2 tablespoons pasta water to pasta; toss well, adding remaining pasta water, if necessary, to help distribute sauce. Divide pasta among individual bowls and top each portion with about 1/4 cup remaining sauce. Serve immediately, passing Parmesan separately.
Position an oven rack in the center of the oven and preheat to 325 degrees F. In a bowl stir the salt and water together and add flour for some extra binding. Froth up the egg whites with a fork, add to the salt and flour and blend until the mixture forms a stiff paste resembling wet snow while holding its shape when you squeeze it together. Spread the mixture to form a salt bed in the bottom of a large roasting pan, and lay the roast on top, fat-side down. Cover it all over with the rosemary, thyme and cracked black peppercorns, pressing into the roast to make sure it adheres well. Coat it completely with the salt dough, patting it well so that when it roasts it will solidify into a solid casing. It needs to be about 1/4-inch thick. Roast the beef for 20 minutes per pound for medium-rare. Transfer the beef to a cutting board, let it rest for 15 minutes and then, cut the casing open and slice in between the bones for nice manly servings. You can also remove the bones and slice thinner if you want.
Clean chilies with a damp cloth, then pull of the stems and remove the seeds and veins "I keep the seeds for the chili arbol because I like it hotter". Place peppers in a single layer on a baking sheet. Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning. Remove from oven and soak in the boiling water for about 30 minutes or until cool "I like to break up the chilies before I soak them". Put peppers and 2 cups of the soaking water into a blender "Add more if the sauce is too thick, it will thicken slightly after simmered". Add 10 peeled tomatoes, 1/2 onion, garlic, salt, vinegar, lime juice, sherry and brown sugar "If you do not know how to peel tomatoes check out this instructional video on youtube http://www.youtube.com/watch?v=pmLR5ayrJzU". Blend until smooth "Can be done in batches if the blender is too small". Pour the mixture in a medium saucepan and simmer for 30 minutes. Remove from heat and allow to cool. Dice up the remaining vegetables into cubes and add to the sauce. Chill over night. Enjoy.
Make a long cut in center of each tenderloin running the length of the meat, stopping about 1/4 inch from bottom. Spread open; gently flatten with heel of your hand. Place each tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Place tenderloin in 13 x 9-inch glass baking dish. Combine all remaining pork ingredients in small bowl; pour over pork, turning to coat. Cover and refrigerate 16 to 24 hours, turning occasionally. Heat grill. Remove tenderloin from marinade, shaking off excess; discard marinade. Grill, covered, over medium-high heat or coals 5 to 8 minutes or until pale pink in center, turning once. Remove pork. Cover loosely with foil; let stand 10 minutes.
Sprinkle both sides of the chops liberally with seasoned salt. In a large skillet, heat oil; brown chops, about 2 minutes per side. In a bowl, combine remaining ingredients; pour mixture over chops. Cover skillet, reduce heat to low, and simmer 8-10 minutes or until chops are cooked through.
Melt the white chocolate in the microwave. I put it in the microwave in 30 second intervals stirring between each 30 seconds until it is fully melted. Add the vegetable shortening and stir until it is melted. I usually don't have to put it back in the microwave to completely melt it but you can if you have to. Then add the cake mix. Pour onto the popcorn and coat evenly. Pour the popcorn out onto cookie sheets to cool/harden. Sprinkle immediately with your choice of sprinkles. Wait until fully hardened (if you can) and enjoy!
Juice limes to obtain 1/4 cup lime juice (or use 1/4 prepared juice!). Combine lime juice and sugar--stir to dissolve sugar. Add sparkling water and stir till mixed. Taste and add more sugar if desired. Place sherbet in a tall glass and pour lime mixture over top.
Preheat oven to 325. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside. In a large bowl, combine the sugar and vegetable oil. Mix in the eggs, buttermilk, vanilla and red food coloring until combined. Stir in the coffee and white vinegar. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined. Generously grease and flour two round cake pans with crisco and flour. Pour the batter evenly into each pan. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools. Let cool on a cooling rack until the pan are warm to the touch. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan. Remove the cakes from the pan and let them cool. Frost the cake with cream cheese frosting when the cakes have cooled completely.
Cook bacon until crisp and drain on paper towels. Set aside. In the bottom of a 10 X 6 X 1 3/4 inch baking dish, combine croutons and cheese. In a bowl, combine eggs, milk, salt, onion powder and pepper. Mix until blended. Pour egg mixture over the cheese and croutons. Crumble the bacon and sprinkle on top of the casserole. Bake in a preheated 325 degree oven for about 1 hour or until eggs are set. Cool slightly before serving.
mix together and put in greased 2 litre pan. put grated carrot over top. pour bisquick on top of all. -- 375 degrees for 30 minutes.
Chill uncooked pie crust (in pie pan) in the freezer for 15 minutes. Combine the peaches, 2 tablespoons sugar and flour in a mixing bowl; mix well then set aside. Combine the egg yolks and 2/3 cups sugar in the top of a double boiler set over, barely simmering water. Whisk the yolks until they are thick and lemon-colored (about 7-8 minutes). Remove from heat and whisk in the cream and vanilla. Set aside for 10 minutes to cool. Preaheat oven to 375°. Put the mascarpone and 1/2 cup of the custard in a large bowl; blend briefly using an electric mixer. Blend in the remaining custard, 1/2 cup at a time, until all the custard is added. Transfer the peaches to the chilled pie shell, smoothing the fruit with a spoon. Slowly pour the mascarpone custard over the peaches. Using a fork, move the peaches around slightly so that the custard flows under and around them. Place the pie on the center oven rack and bake for 10 minutes. Lower the oven temp to 350° and continue baking for about 35 minutes or until the custard is set and the top is golden brown, though perhaps not uniformly so. Rotate the pie 180 degrees about 15 minutes before it is finished baking. To check for doneness, give the pie a little nudge; the filling shouldn't seem soupy at the center. Transfer the pie to a wire rack and let cool. Serve barely warm or at room temperature; or cover the pie with foil and refrigerate and serve cold.
Mix dry ingredients in a large bowl. Make a well in the center of the mix and add wet ingredients. Mix just until combined, then fold in berries. Bake 18-20 minutes at 400.
Cream butter, sugar and salt. Add molasses and ginger; stir in egg. Add sour cream and mix thoroughly. Sift flour, baking powder, baking soda, cinnamon and cloves together and add to butter mixture. Refrigerate several hours. Drop cookie method:. Roll 1-2 tsp dough into ball. Roll in granulated sugar. Place on greased cookie sheet. Bake at 375F for 10-15 minutes. Rolled/Cut cookie method:. Roll out on slightly floured board to about 1/2 inch thickness. Cut into desired shapes. Bake at 375F for 10-15 minutes on greased cookie sheet.