HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Cream together sugar and butter. Add vanilla. Beat eggs in one at a time. Sift flour, salt and baking soda. Add to creamed mixture. Mix well. Add the ricotta cheese. **Usually here I add butterscotch chips or chips of your liking (raspberry chips are my favorite). Drop by teaspoonfuls onto a non-stick cookie sheet. Bake for 15 minutes or until lightly browned. Frost if desired.
Cake: This cake is the best mixed by hand. Preheat oven to 350*f. Grease 2 9" x 1 1/2" cakepans + line bottoms with wax paper. Melt butter + chocolate (not chips) together. Cool to luke warm. In a bowl whisk together for 1 minute eggs, sugar, salt + vanilla and butter flavoring. Whisk in butter-chocolate mixture. Stir in the flour + chocolate chips. Pour batter into pans + bake for 30-35 minute (Do not over bake. Cake tester should not come out clean) Cool on racks + remove from pans as soon as cooled. Frosting: Combine sugar, coffee + cream in a small but deep, heavy sauce pan. Stirring, bring to a boil. Reduce the heat. + simmer 6 min w/o stirring. Remove from heat. Add the chopped chocolate + stir until it is melted + blended. Add butter + vanilla. Whisk well. Chill until thickened. Frost + reserve 1/2 c frosting. Put remaining frosting in pastry bag fitted with small start tip. Pipe rosettes on top of cake. Refrigerate. Bring to room temp before serving.
In a medium-sized heavy saucepan combine sugar, cream, and salt and cook over low heat, covered, for 3 minutes. Remove lid and continue cooking over low heat (do not stir) until the mixture registers 234 degrees F on candy thermometer. Remove pan from heat and stir in butter. Then cool mixture to 110 degrees F by placing pan in another pan of cold water, changing water several times until candy registers 110 degrees F. Beat candy until it's very smooth and creamy. Stir in vanilla and pecans. Pour into buttered pan and cut into squares when cool.
In a large pot, boil the broth. Stir in the barley. Reduce heat and cover. Simmer for 30 minutes, stirring occasionally. Add the remaining ingredients except the fresh sage (if using dry sage add) Simmer, covered, for 20 minutes, or until vegetables are tender. Stir occasionally. Stir in fresh sage, simmer for 5 minutes.
Whisk together all ingredients except chips until just combined. Heat a griddle over medium heat until hot and lightly brush with additional oil. Working in batches, pour a scant 1/4 cup batter per pancake onto griddle and sprinkle each pancake with about 1 1/2 teaspoons chips. Cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more (Lightly oil griddle between batches.).
Beat all the batter ingredients together well. Add the mussel mix and stir well. Heat a little oil in a heavy frying pan and saute heaped tablespoonfuls of the fritter mix, until golden on both sides. Serve with lemon wedges. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
Preheat oven to 350°F. Using an electric mixer at high speed, beat eggs in a bowl until well blended. Gradually add the sugar, beating well after each addition. Add the lemon juice, melted butter, cornmeal, flour, and salt. Beat well, using electric mixer at low speed. Pour into unbaked pie shell and bake 40 minutes or until top is browned. Do not overbake. Cool on a rack.
Brine the chicken:. Combine the orange juice, zest, 6 Tbs. salt, and 4 cups water in a large bowl or pot; stir to dissolve the salt. Add the chicken breasts and refrigerate for 2 to 3 hours. Cook the chicken:. Position a rack in the center of the oven and heat the oven to 400°F. Remove the chicken from the brine and pat it dry with paper towels. Heat the olive oil in a 12-inch oven-proof skillet over medium-high heat until shimmering hot. Add the chicken skin side down in a snug single layer and cook until the skin is golden brown, 3 to 5 minutes. Turn the chicken, season with 1/4 teaspoons salt and a few grinds of pepper, and put the pan in the oven. Roast the chicken until an instant-read thermometer registers 165°F in the center of the thickest breast, about 15 minutes. Remove from the oven, transfer the chicken to a carving board, tent with foil, and let rest while you make the sauce. Make the sauce:. Pour the juices from the skillet into a heatproof measuring cup. Let the fat rise to the surface and then spoon it off. Melt 2 Tbs. of the butter in the skillet over medium-high heat. Add the shallot and cook, stirring, until soft, 1 to 2 minutes. Off the heat, add the brandy. Return the pan to the heat and cook, scraping the bottom of the pan, until the brandy has almost evaporated, about 30 seconds. Increase the heat to high and add the orange juice. Boil until thick and syrupy and reduced to about 1/3 cup, about 5 minutes. Add the chicken broth, pan juices, and any juices from the carving board. Boil until reduced to about 3/4 cup, about 3 minutes. Swirl in the orange segments. Then, off the heat, swirl in the remaining 1 Tbs. butter and the parsley until the butter is melted. Season to taste with salt and a few grinds of pepper. To serve, cut the chicken on the diagonal into thin slices and arrange on 6 serving plates. Drizzle with the sauce.
put meat, vegetables, salt and whole garlic cloves in a big pot. If your foot is frozen you can put it in frozen. Its imporatnt to use feet or knees, "soup bones" wont cut it! add 5c water. This step is not as important as you can always add more or boil it down. put black pepper in a cheesecloth or tea bag. Makes it easier to remove when done cooking. Simmer 1-2 hours until meat is tender. I prefer to use veal meat as its more tender but beef will do. You can even cut up a cheap cut of steak or roast. Skim off any fat of foam that may form. Discard the vegetables. Now is the fun part. You get to butcher the foot. It should be falling apart, if its not you need to boil it longer. Take it out and put it in a bowl. Theres a thick skin and some fat on the outside of the foot, throw that away. Throw away any toes or bones which may have fallen off. You want to KEEP any tendons or cartelege you can get off. There should be a large tendon running along the back of the foot, as well as lots of (edible) cartiledge connecting all the bones together. The tendons are good to eat, but if its not your cup of tea you dont need to keep the cartiledge. Chop the foot "meat" into bite size pieces (1/4"), and put it back into the pot and boil for 15 more minutes, skimming any more fat or foam. Take out the cheesecloth of black pepper. You can discard some but throw some pepper back into the pot, its a nice surprise to bite into a piece of pepper when eatiing this. Tast the liquid. It should be strong, if not add more salt. This will be served cold, and stuff tastes more bland when cold. The important part is how much gelatin you got out of the foot bones. With 1 cow foot (hock attached) you should be left with 4 cups of cooked liquid afterwards. Pour into a deep 9x13" pyrex dish. The liquid should come up about 1". Put it in to the fridge to set 8 hours. If you press on it with your finger it should give a lot of resistance. Not to make this sound any less appetizing than it is, but you'll end up with a white, or slightly brown brick of meat! If you did not get the desired consistency, dont fret! Scrape off any fat which you didnt get by skimming, throw the slightly set jelly back into a pot and boil it down for another 30 minutes, and reset. Cut into squares and serve with lemon juice.
First, mix together the shredded cheese, half of the salt and the softened butter. (I used sharp aged white cheddar cheese, but you can use whatever kind of cheese you like. I shredded my own cheese just because I think it has better flavor and melts better, but you can use pre-shredded too to save some time!) Add in the flour and mix until the dough looks like little fluffy clumps. Then, with the mixer running begin adding the ice water and mix until a soft dough forms. (use as much ice water as you need for a dough to form). Divide the dough in two, form each into a disk and wrap in plastic wrap. Refrigerate the dough for about 30 minutes. Then, roll the dough out on a floured surface into about an 1/8 inch thickness and using a fluted pastry cutter, cut the dough into about 1 inch squares. Preheat your oven to 375 degrees F. and line your baking sheets with parchment paper. Transfer your little cheez-its onto the parchment paper, make a hole in the center of each with a toothpick, then sprinkle them with the rest of the salt. Bake for about 7 - 10 minutes (baking time will depend on your oven, just watch them carefully so they don't burn!), or until they have puffed up and the edges begin to brown. Let cool before eating. (They are best eaten right away, but you can store them in an airtight container).
Combine the preserves, orange juice, and butter to make the glaze. Rinse the hens and pat dry. Rub the cavities with salt and pepper. Place the hens, breast sides up, on a rack in a roasting pan, ensuring that they do not touch. Pour on the glaze. Roast for 1 hour at 350, basting every 10 min or until the hens are very tender. Test for doneness by pricking the skin of the thigh; the juice should run clear. Remove the hens from the oven and let stand for 10 min before serving.
Carefully wash beetroot under a cold tap. Do not scrub them - simply rub off any dirt with your fingers. Try to avoid damaging the skin otherwise the beetroot will 'bleed' while cooking. Place the beetroot in a saucepan and cover with cold water. Bring to a simmer, then cover and continue to simmer for between 30 minutes and 1 hour, depending on the size and age of the beetroot. They are cooked when their skins rub off easily and a knife can easily be inserted into the center of each beetroot. Once cool enough to handle, rub the skins off the beetroot and cut beetroot into chunks. Place in a food processor with the dark chocolate and blend until a smooth puree, then set aside. Warm beetroot will melt the chocolate nicely. Preheat the oven to 180°C (350°F/Gas 4). If the cake tin (8"x8" square tin) has a removable base, butter the sides and line the base with a square of baking parchment, otherwise line the base and sides of the tin. Mix together the butter and sugar and beat until the mixture is light and fluffy. Whisk the eggs together in a small bowl for just a few seconds until mixed, then gradually add these to the creamed butter mixture, beating constantly. Beat in the pureed beetroot mixture. Sift the remaining ingredients together and fold into the wet ingredients until fully combined. Pour the batter into the prepared baking tin reaching half way up the pan and smoothing the top with a palette knife or spatula. There is a bit extra batter that can be poured into a muffin tin (yields 3-4 additional brownies). Bake in the oven for 30-35 minutes or until the centre of the cake is almost set but still wobbles when you gently shake the tin. Remove from the oven and place on a wire rack to cool. Allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve. (If you can resist them for that long, these will keep for a few days in an airtight container.). Excellent the next day, heated in a microwave or oven, with a scoop of vanilla ice cream.
For cake: Mix all ingredients for cake and bake at 325°. For Scripture Icing: Dissolve sugar in water and cook with vinegar and salt until THREAD stage. ADD syrup to egg whites, BEATING CONSTANTLY. ADD flavoring and beat until thick and smooth enough to spread. WILL ICE A 4-LAYER CAKE.
Cook onions in butter in medium skillet on medium heat until tender, stirring frequently. Add cream cheese and milk. Reduce heat to low and cook until cream cheese is completely melted and mixture is well blended, stirring occasionally. Stir in horseradish. Take the sauce of the heat and set aside. Fill pita pockets evenly with meat, tomatoes and lettuce. Drizzle with the horseradish sauce. Enjoy!
Put the chicken pieces in a 12-inch skillet (preferably nonstick) with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve.
In food processor, pulse squash, cheese, jalapeno to taste and pecans until pecans are finely chopped and ingredients are blended. Season to taste with salt and pepper. Refrigerate 2 hours before serving.
Combine dry ingredients, rosemary and lemon zest in a bowl. Stir in, with a fork, olive oil until mixed. Pour in 1/3 cup. water and stir. Add more water gradually until a dough is. formed. Knead dough for 6-8 minutes on a lightly floured. surface. Cover dough and let rest for 15 minutes. Divide dough. into 8 sections. Roll dough out to about 5-6 inches diameter. In a hot iron skillet, place dough and turn over when dough is. puffed and has brown flecks. Cook other side as well. Store inches. a covered container to soften for sandwiches. Makes 8 flatbread. * Spread a mixture of butter or butter/oil mixture, garlic. salt, grated parmesan cheese and minced garlic on flatbread. and bake at 375 for a few minutes until warmed.
Finely chop the chicken and place in a small saucepan with the butter. Cook over a medium heat until the chicken is tender- approx 5 minutes. Using a cup- Combine the remaining ingredients in a cup and stir to dissolve the starch. Be sure that the bouillion cube is totally smashed. Add to the pot. While stirring, bring the pot to the boil and allow the mixture to thicken. Can be used in any recipe calling for condensed chicken soup.
Put all ingredients into a pan, mash together with a potato masher & simmer on low heat for 2 3/4 - 3 hours. If it needs more liquid to cook that long, add more liquid. Do not let it get dry and stick to the bottom of the pan. Stir occasionally. After most of the liquid (2 3/4 - 3 hours) has evaporated, remove bay leaf and beat well with an electric mixer. Pour into a bowl and refrigerate to chill. Serve chilled on a good bread, toasted if you like. Note: if your ground pork is lean you will need to add an entire pound of the sausage. It needs the fat to make a pate. You will obviously need to add a little more liquid if you use a whole pound of sausage.
Preheat oven to 350. spray 13x9 baking pan. beat together butter, peanut butter and honey in large bowl until well blended. blend in eggs and vanilla. sift together dry ingredents add to peanut butter mixture alternating with buttermilk beating well with each addition. pour into prepared pan. combine topping ingredents and crumble over cake batter. bake 25-30 minutes or until a toothpick inserted into center come out clean. serve warm or room temperature.
In a large zippy bag add everything except chicken. Squeeze around until well mixed. Add chicken and shake around to coat. Merinate in fridge for 1 hour. Preheat oven to 400F, line a 9x9 baking dish with foil, lightly grease, place chicken in dish and bake 30 minute.
In a small bowl, gently whisk the yogurt until creamy. Add all the other ingredients. Mix well & chill.
Heat coconut oil in a heavy-bottomed large soup pot on medium until a drop of water sizzles in it; be careful not to let the oil smoke. Add garlic and saute for 1 min, stirring. Continue to stir fairly frequently as you add more veggies, and keep the lid on in between stirring. Add onion and saute 5 minute Add carrots and celery and saute another 5 minute Add the cauliflower, potato and kale, and saute another 5 minute Add the curry, garam masala, cumin, turmeric, coriander, and chili powder and stir. Let saute a few more minutes, and then add everything else. (NOTE: if you prefer, you can use more bouillon instead of the granulated garlic, granulated onion and celery powder.). Bring to a boil uncovered, stirring occasionally, and then reduce to medium low and partially cover. Stir occasionally and test lentils after about 25 minutes. Continue cooking until they are soft. If you find the broth needs more flavor, add more bouillon or more of the curry seasonings. Serve with lemon or lime wedges to squeeze into the soup.
Cut sausage diagonally into 1/2" thick slices (just crumble and brown if using a roll of ground sausage). Cook in a large non stick skillet over med-high heat until browned; remove sausage and set aside. Meanwhile, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking time. Drain. Cook garlic and red pepper in oil in skillet, stirring constantly, until lightly browned; add tomatoes and cook until thoroughly heated. Remove from heat and keep warm. Toss pasta and broccoli gently with sausage, tomato mixture, and cheese. Serve immediately.
Steam cauliflower either on stove or in microwave until tender but not mushy. Put into 9x11 baking dish. Chop or shred cheese(s) and put aside. In a large saucepan combine milk, Wondra flour, salt, pepper, and garlic powder, stirring to combine milk and flour so there are no lumps. Cook over medium low heat, stirring constantly with a whisk until milk comes to a boil. Boil for 1 minute, stirring constantly. Turn off heat and add cashews, cheese, mustard, nutritional yeast, cayenne (if using, can substitute paprika) and stir until cheese has melted. Pour cheese sauce over cauliflower in baking dish, stir to combine. Top with panko and Parmesan cheese. Bake at 350 for 30 minutes or until topping is browned.
PREP: Chop fresh watermelon into 1-2 inch chunks and place in ziploc bag to put in freezer. Ideally prep the night before and let freeze overnight but 4-5 hours freezer time should do the trick. . 1. Combine sugar, mint, and 4-5 squeezed limes in a heat-safe bowl, stirring ingredients together. Let mixture sit for 10-15 minutes. 2. Boil 1 cup of water. Add boiled water to sugar mixture, stirring well until sugar has dissolved completely. Let simple syrup mixture sit for another 10 minutes and put to the side. 3. In a blender, pre-blend 2-3 cups frozen watermelon and 2 cups ice until slushy. Add,. - 1 1/2 cups tequila. - leaves of 2-3 mint sprigs. - leaves of 1-2 basil sprigs. - Juice of 3-4 limes. - 2 oz of orange juice. - 4-5 oz of homemade simple syrup to taste. 4. Blend until fully combined, add ice to reach desired consistency. Garnish with a mint leaf and fresh lime wedge. *ingredients above yield approximately 2-3 blender batches.
Combine vodka, Absinthe, and black raspberry liqueur in a cocktail shaker. Shake thoroughly over ice. Strain into a chilled cocktial glass. Top with champagne. Garnish with a raspberry.
Pour broth into large saucepan set over high heat. Add cinnamon, ginger, anise, sugar and chili-garlic sauce. Bring to a boil. Then simmer over medium-low until flavourful, 5 to 10 minute Remove and discard cinnamon, anise and ginger. Meanwhile, cut tofu into cubes. Remove and discard shiitake stems. Slice mushrooms. Oil a large frying pan and set over medium-high heat. Add mushrooms and tofu. Stir often until tofu is golden around edges, 5 minute Add to broth. (If using chicken, add now.) Bring to a boil, then stir in noodles, separating as you add. Boil gently, stirring often, until noodles are tender, 3 to 5 minute Stir in onions and mint, then ladle into soup bowls. Top with bean sprouts and serve with lime wedges.
Add all ingreients in a bowland mix well. Let sit for at least two hours for the flavours to meld. Serve with your favorite nachos or Mexican meal.
Place milk and syrup in a glass and stir well. I like the milk to be very cold and will sometimes add an ice cube or two.
Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside. Credit goes to Maito & this recipe: http://www.food.com/recipe/fig-and-crispy-prosciutto-salad-319957?oc=linkback.
1. Preheat oven to 425°F. Combine RawSpiceBar's Punjabi Garam Masala spices and sea salt. 2. Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large bowl. 3. Transfer coated potatoes to roasting pan and roast in middle of oven, about 25 minutes. Turn over wedges and continue roasting until tender and turned slightly golden, about 15 minutes. Serve and enjoy.
Bring broth to a boil in a 2-quart or larger saucepan and stir in the couscous. Cover and remove from heat. Allow to stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar, cumin, and Goya seasoning (if using). Add green onions, carrot, red and jalapeno peppers, corn, cilantro, and beans. Toss to coat. Fluff the couscous with a fork. Add to the veggie mixture, and mix well. Season to taste with salt and pepper. Can be served immediately, or may be chilled first. For vegetarians use the vegetable broth.
Place ham bone in a 12 quart soup pan. Add the water, bay leaves, celery seed, mustard seed, and chopped onion. Bring to a boil. Boil for about an hour, lower heat to a simmer. Add red pepper flakes. Cover and continue to simmer for an addition 17 hours. Skim any skum from top as simmering progresses. Meanwhile place pinto beans in a large pan and cover with water . Soak beans over night or at least 8 hours. Remove lid from ham broth. Add beans and enough water to bring back up to starting volume of liquid. Bring back to a boil. Simmer uncovered for 2 hours. Serve.
Pre-heat the oven to 350°F Combine castor sugar, flour, almond meal and coconut in a large mixing bowl. Add the egg whites and stir well with a wooden spoon. Add the melted butter and stir well to combine all the ingredients. Spoon the mixture into silicone or greased mini loaf pans so that it reaches 3/4 of the way up the side. Press several pieces of mango into the cake mixture in each tin. Do the same with the dried cranberries. Bake in the oven for 20-25 minutes or until the tops are golden. Test the cake by skewering a toothpick into the center. If it comes out clean the cake is ready. Remove cakes from the oven and cool in pans for about 4 minutes. Gently turn the cakes out of the tins and cool on a wire rack. Sprinkle with icing sugar just before serving. To store, keep friands in a air-tight container for up to a week.
Preheat oven to 425°F. Heat butter in 9 x 12 pan until melted. Mix: flour, salt, paprika and pepper in bag. Shake chicken in, coating well. Place in pan; bake 30 min, turn chicken over and bake approx 15 minute more.
Beat shortening at medium speed with electric mixer untill fluffy; gradually add 1 cup sugar, beating well. Add egg and molasses; mix well. Combine flour,baking soda, salt and spices, mix well. Add one fourth of flour mixture at a time to creamed mixture, beating untill smooth after each addition. cover and chill 1 hour. Shape dough into 1 inch balls and roll in additional sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375 for 9-11 minutes, tops will crack. Remove to wire racks to cool.
Add the chives to the salt. Place on a pan, bake mixture in oven to dry the leaves and blend flavors. Store in airtight jar. Could dry it in a dehydrator as well, might be quicker (i do).
Place ribs in bottom of large slow cooker. In a large bowl, stir together teriyaki sauce, and cornstarch. Blend in duck sauce, and garlic. Pour sauce over ribs, making sure each layer is covered. Cover and cook on low for 8 hours, or on high for 4-5 hours.