HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring milk and cream to a simmer slowly on low heat. Whisk the sugar and cornstarch together, add the egg yolks, combine well. Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans. Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.
In large mixing bowl; combine butter and both sugars and beat until creamy. Add eggs and vanilla, beating until fluffy. Combine flour, salt and soda; add to creamed mixture and stir until blended. Stir in granola and chocolate chips. Drop by heaping teaspoonfuls onto a non-stick baking sheet. Bake at 350°F for 10-12 minutes or until golden brown.
Combine all ingredients except rice in crockpot. Cover and cook on low 8 to 10 hours (high 3 to 4 hours). Add cooked rice before serving.
Preheat oven at 350 degrees. Mix corn muffin mix, eggs, half of the stick of butter melted, sugar, sour cream and can of cream of corn. Bake in a 350 degree oven for about 25 minutes or until golden brown. Pour remaining melted butter over cornbread. Cover with plastic wrap and a dish towel. Allow to sit for 10 to 15 minutes then serve.
Heat oven to 375°F Combine the almonds and sugar together in a small bowl, mix well. Set aside. Combine scone ingredients together; the flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Combine sour cream, egg and almond extract in small bowl until smooth. Stir into flour mixture just until moistened. Stir in cherries. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary. Divide dough in half. Pat each half into a 7-inch circle. Place 2 inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 minutes; separate scones. Store leftover scones in airtight container at room temperature. Note: You can also substitute 2/3 cups sweetened dried cranberries for the cherries, your choice.
Brown sausage in a large Dutch oven or soup pot and drain fat. Add diced onion and cook until tender. Add everything else but the parsley and stir until blended. Bring soup to a boil and then reduce heat to low and allow to simmer for about an hour. Stir in the parsley and season to taste (taste it first, you may not need any additional seasoning). Serve with sourdough breadsticks warm from the oven.
Preheat oven to 325°F. Lightly grease and flour large baking sheet (I sprayed with Pam). In a small bowl,stir the eggs,instant coffee and vanilla until well blended; set aside. In a medium bowl, mix flour, baking powder and salt; set aside. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in egg mixture. Gradually add the flour mixture, beating well after addition. Stir in chocolate and nuts. Divide the dough into 2 equal portions. On a lightly floured surface, shape the dough into 2 logs, each 14" long, 1-1/2" wide, and 1" thick. Place the logs on baking sheet. Bake for 25 minutes or until lightly browned. Set the baking sheet on a wire rack to cool 10 minutes. Remove the logs to cutting board (I usually just cut them on the cookie sheet). Cut with serrated knife, cut diagonally into 1/2 inch thick slices. Place slices 1/2 inch apart upright (not on sides). Bake 12 to 15 minutes or until slightly dry. Remove to rack to cool. I leave mine on cookie, let cool. Then drizzle with melted chocolate (I melt chocolate in microwave). The chocolate is just my addition - so good with a cup of coffee. Store biscotti in air tight container.
Bake the sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour. Remove the outer skins of the potatoes and mash them. Combine potatoes and the remaining ingredients with a mixer. NOTE: If you make this ahead of time, do not add the bourbon until you are ready to bake. I have made that mistake once, and the bourbon taste gets STRONG and overpowers the potatoes! Spread into a sprayed baking dish. I use a 2 1/2 quart round Corningware dish. For the topping: Mix all ingredients together except for the marshmallows. Spread the topping in an even layer over the potatoes. Sprinkle the marshmallows on top if you are using them. I don't like them, so I leave them off. Bake at 350 degrees for 30-45 minutes, or until the top gets brown and crunchy.
Rub mixture on each side of chicken breasts. Cook over medium heat about 4 minutes per side or until chicken is cooked through.
Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside. In a large fry pan or saute pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more. Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese. Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter. Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.
Place 2 slices each of the toasted bread on 4 plates. Top bread with the turkey meat and sprinkle the crumbled bacon over the turkey. For the sauce:. Melt the butter in a skillet and saute the green onions for about 5 minutes. Over low heat, add the flour, stir, and cook for about 3 minutes Slowly add the milk, continuing to stir and bring the mixture to a simmer. As the sauce thickens add 1/2 cup of the cheddar cheese, all of the Parmesan, and salt, pepper, and Tabasco to taste. Simmer and continue to stir until the cheeses are melted. Pour the sauce over the turkey and bacon. Sprinkle the rest of the cheese over the tops, then sprinkle on the paprika. Broil until the cheese melts and serve.
Pre-heat broiler rack on top. Heat beans on stove top or microwave. Heat chilli and cut up chunks of velveta on stovetop or microwave to create a dip. Shred cheese. Lay tostadas flat on baking sheet. Spread beans on tostadas. Spread chili cheese dip on tostadas. Optional fajita meat (chicken or beef) placed on top of tostadas. Spinkle Colby Jack on top of tostadas. Place Jalepenos on top of tostada. Place in oven untill cheese has thoroughly melted but not burned tostadas this does not take long with a broiler. Take out of oven. Top with sour cream. Top with avocado slices. Top with pico de gallo. Using a large knife slice tostadas in quarters and place on serving dish.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. In a bowl mix Brown Sugar and a few splashes of Worcestershire sauce. In another mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place Brown Sugar and Worcestershire mix on top of the meatloaf. Bake in preheated oven for 1 hour or until juices are clear.
Heat oven to 375. Coat a shallow 3 qt baking dish with cooking spray or butter. In a large bowl, combine the cream, horseradish, nutmeg, 1 1/2 t salt, and 3/4 t pepper. Layer the potatoes in the baking dish in a circular, overlapping fashion. Pour the sauce over all, press gently to submerge the potatoes. Cover with foil and bake for 25 minutes. Uncover and bake for approximately 1 hour, until the top potatoes are crispy and the lower ones are soft.
Preheat oven to 375°F. In a large saucepan over a medium-high burner, stir together water, butter, salt and sugar until butter is melted. Add flour and beat quickly until mixture thickens and pulls away from the side of the pan. Remove pan from heat. Vigorously whisk in one egg at a time until batter is the consistency of thick pudding. Drop heaping tablespoons of the batter on a parchment-lined or lightly greased baking sheet. Bake in preheated oven for 30 minutes, until golden brown (Note: Do not open the oven door during this cooking period because your buns will fall - and no one likes fallen buns). Transfer buns to racks to cool. Whip together the cream and vanilla sugar (or vanilla extract and powdered sugar) until stiff peaks form. When buns have cooled, slice each one in half and spread lower half with raspberry jam. Top with a dollop of whipped cream, place the remaining half on top, and ice with melted chocolate. Yield: 20 Bolludagur Buns.
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla, cinnamon, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Preheat oven to 400°F. Beat butter, margarine and powdered sugar together until light and fluffy. Beat in vanilla extract and water and blend thoroughly. Beat in cocoa. Slowly add flour and nuts and mix until completely incorporated. Roll dough into walnut-sized balls and place on ungreased baking sheet. Flatten balls slightly. Bake until cookies are set but not browned, about 8 minutes. Roll in powdered sugar while still warm. Do not skip this step. When cooled, roll in powdered sugar again (or sift powdered sugar over tops). Do not skip this step. Note: This type of cookie tends to be on the dry side. If you want it to be moister, try underbaking by 1-2 minutes.
In a bowl, cut the butter and shortening into the flour until the mixture is crumbly. In a separate bowl, mix the yeast into sour cream, then add egg yolks and salt. Combine with the flour mixture. Mix until smooth and the sides of the bowl are clean. Form into a large ball and chill, covered, overnight. To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl. To make egg wash mix egg yolk and few drops of water in a small bowl. Preheat oven to 350°. Sprinkle granulated sugar onto a pastry board. Divide the dough into six portions. Work with one portion at a time, refrigerating the dough you are not using. Roll out the dough to 1/8-inch thick and sprinkle with more sugar. Cut into 2 x 2-inch squares. Place a bit of the nut filling along one end of the square and roll up. Form into a crescent. Place seam side down on a greased cookie sheet. Paint with egg wash. Bake at 350° for 15-20 minutes. Remove from oven and cool on wire racks.
Add ingredients to bread bucket in order recommended by the manufacturer. Select desired setting. I use the dough setting on my machine. Press "start". If you used a regular setting, remove the finished bread when it is finished baking. If you used the dough setting, dump the dough onto a floured countertop when the cycle is finished, knead a few times to remove air bubbles, shape into a loaf and place in greased loaf pan. Let rise until doubled or at least somewhat bigger, about 1 hour. Bake for 35 minutes in oven preheated to 400°F.
Sneaky and Underhanded: Use any size syringe - or several- and inject the alcohol into the melon. Smaller needles will leave the least detectable marks! lol Refrigerate or pack in ice to get it really cold. (Very hard to do with champagne). Open and Honest: Remove rind from melon. Cut edible flesh into pieces, place in a huge bowl and douse with the alcohol. Refrigerate or pack in ice to get it really cold. Whole Melon: Cut a hole in the melon big enough to insert a funnel. SAVE the piece you removed to reinsert after all the alcohol has been absorbed. Pour alcohol into the melon through the funnel. We usually put the melon in a cooler and surround it with ice, place the funnel and fill it with alcohol- return several times to refill funnel. Note: We usually spike in the morning and let it sit until we are ready later that day. If leaving the rind on, don't let it sit too long as the outer rind of the melon will absorb much of the alcohol and the inner fruit will be a little weaker. PS I LOVE lots of the 'flavored' or infused alcohols they have available now BUT SAVE THEM for a drink. When I used them in this they were really gross with the melon. The exception being Coconut Rum. Steer clear of all those other flavors like banana, mango, etc -- .
Boil together cabbage and broth until cabbage is soft. Sprinkle in white pepper to taste. Insert immersion blender into pot, and blend until creamy. add soymilk for extra creaminess.
In a small bowl, mix together the marinade ingredients. Place the chops in a shallow dish and pour the marinade over them. Turn to coat well then set aside for 2 hours. Meanwhile, in another small bowl, mix together the mustard butter ingredients until well blended. Set aside but do not refrigerate as it must be served at room temperature. After the marinating time, grill the chops over hot coals for 7 minutes on each side. To serve, transfer to plates, place a knob of the mustard butter on each chop and serve the remainder of the butter on the side.
In a large bowl, combine the first nine ingredients. Add the ribs; turn to coat. Place onion in a 5-quart crock pot. Arrange ribs on top. Cover and cook on low for 5 to 6 hours or until a meat thermometer reads 160°F to 170°F. Place ribs on serving platter and sprinkle with sesame seeds and green onions.
In a small bowl, mix all dressing ingredients together and set aside. Chop broccoli and onion. Place into bowl and add cheese and raisons. Mix together. Add dressing, mix well, making sure dressing covers everything. Before serving, add sunflower seeds.
In a small saucepan, simmer together the tomato sauce, onion, garlic, mustard, Worcestershire sauce and brown sugar. Simmer for 10 minutes and cool completely. Mix the beef with the barbecue sauce in a large bowl. Shape into 4 patties and refrigerate for at least 1 hour. Lightly coat the grill with cooking spray and preheat for 5 minutes. Grill the hamburgers for 7-8 minutes.
Peel and cut potatoes in cubes. Boil until tender (do not drain). While potatoes are boiling fry up hamburger until no longer pink. Once potatoes are tender add remaining ingredients. Cook until heated through.
Bring stock to a rolling boil in a medium size pot. Combine chicken and cornstarch paste in small bowl; set aside. Cut off and discard tough ends of asparagus. Diagonally slice tender parts into short lengths -- about 1 to1-1/2 inch lengths. Add the asparagus to the boiling stock. Bring to a boil and simmer for 2 minutes. Add the chicken to the pot, stirring to separate. Bring back to a boil and simmer for another 2 minutes. Add pepper to your taste. Serve hot. NOTE: A little cilantro to garnish and flavor is nice.
Set oven to 350 degrees. Lightly grease a large baking sheet or line with parchment paper. Using an electric mixer at high speed beat eggs and sugar for about 4 minutes or until thick and foamy. Add in oil and vanilla; beat until well blended. In a bowl combine the flour, baking powder, salt and lemon zest; add into the egg mixture, beating on low speed until combined. Divide the dough in half. Transfer to prepared baking sheet and shape into two 10 x 4-inch logs. Bake for about 50-60 minutes. Remove from oven and reduce the heat to 275 degrees. Using a serrated knife slice the logs into about 1-inch thick slices (or a bit smaller). Return to oven and bake another 20-22 minutes. Remove to wire racks to cool. dust with powdered sugar if desired.
Preheat the oven to 180C/350F/gas mark 4. Line two baking sheets with baking paper. Cream the butter and sugar together until light and fluffy. Add the orange zest. Melt 140 g of the chocolate. Do not allow it to overheat. (over boiling water or CAREFULLY in the microwave oven.). Add the melted chocolate to the creamed butter and sugar. Stir in the marmalade and the remaining chopped chocolate. Fold in the flour and mix. Divide into balls, arrange 5cm apart on baking sheet. Press lightly into flattish rounds. Bake for 10 - 12 minutes or until dry and smooth to touch. Cool on a wire rack.
Lumpia Sauce: Cook ahead before making the lumpia and set aside. Mix all ingredients except cornstarch. Boil. Dispense cornstarch in water and add to the boiling mixture. Reduce heat and stir to prevent lumps. Serve with Fresh Lumpia. Freshly crushed garlic may be served mix with the sauce. Fresh Lumpia: Soak annatto seed in vegetable oil. Saute garlic in oil until brown. Add onions, pork and shrimps. Pour water or soup stock and cover. Cook over moderate heat until pork is tender. Add potatoes and other vegetables and cook for 5 minutes. Strain annatto seed from the oil and add the oil to the vegetable mixture. Season with fish sauce. Cook until all vegetables are crisp and tender (dont overcook vegetables). Cool and drain in a colander. When cool, place 1 lettuce leaf on top of each lumpia wrapper. Add the vegetable mixture and wrap with lettuce showing at the end. Serve with Lumpia sauce.
Mix together the flour, sugar, egg, milk and salt to make a smooth, paste-like batter. Leave to rest for one hour. Peel the bananas and slice each one in half lengthwise, then across into chunks about three inches long. Dip the banana pieces into the batter and shallow fry in hot oil for a few minutes or until golden brown all over. Drain quickly on a wire rack or paper towel, and serve warm. If you like, serve them with real maple syrup, powdered sugar, or honey, for extra sweetness.
In large saucepan, bring water to a boil over high heat. Add chicken, return to a boil, lower heat. Cover chicken and simmer for 30 minutes or until it is fork tender. Remove chicken and defat the stock. Return chicken and stock to pan adding cream of chicken soup and return to a boil while you mix the dumplings. In a medium bowl, mix the egg substitute and milk into the flour to form a soft batter-like dough. Drop by teaspoonfuls into the boiling broth. Let boil 15 minutes without stirring to thicken. Do Not Stir.
Spray a large non-stick saucepan with oil and place over a medium heat. Add the onion and fry for 4-5 minutes until softened. Add the ground spices and garlic and continue to stir-fry for 1-2 minutes. Add the carrots and 3.5 cups of water. Bring to the boil, cover and then simmer gently for 25-30 minutes or until the carrots are tender. Season well, allow to cool slightly then place in a food processor and blend until smooth. Return the soup to the saucepan and reheat gently. Ladle into four warmed bowls, stir in the chopped cilantro and serve.
Heat 3 tbsp oil in large skillet on medium high heat. Add chicken pieces and fry 3 to 4 minutes per side until golden. Remove from skillet and season with salt and pepper. Add onions and peppers to skillet. Saute 2 minutes. Stir in garlic, paprika and thyme. Saute 1 minute and add shrimp. Saute until shrimp turn pink. Add 1 Tbsp oil if needed. Sprinkle rice into pan. Saute, stirring frequently 2 to 3 minutes or until coated with oil. Stir in tomatoes. Season well. Combine stock and saffron and stir into rice mixture. Bring to boil. Boil for about 2 minutes, reduce heat to medium. Return chicken and push down into rice. Cook uncovered for 15 minutes. Stock should be bubbling. Stir rice around and add shrimp, lima beans, red peppers and clams. Cook for 10 minutes longer. Remove from heat and cover for 10 minutes. To serve, sprinkle with parsley and garnish with lemon wedges and green onions.
In large pot combine water and 1 1/2 Tbs. salt; bring to a boil. Add mushrooms and boil 2 min. Drain; reserve cooking liquid. In saucepan combine 1 1/2 cup reserved liquid, vinegar all spices, and remaining 1 tbs salt. Boil for 5 min. Pack mushrooms in heat resistant jars. Pour liquid over them and add shallots and garlic. Add enough reserved liquid to cover, and a tbs. of oil. Cover and refrigerate for about 1 week, shaking occasionally.
Dumplings: Take the peeled, deveined shrimp and roughly chop half of them then add to a medium bowl. Finely chop the rest of the shrimp and add to the bowl too. Add the white wine, lemon juice, chopped parsley, olive oil, cornstarch, garlic, salt, pepper and parmesan to the bowl. Mix well to combine. Take one dumpling wrapper and hold it in the palm of one hand. Scoop a scant tablespoon of the shrimp mixture up, placing it in the centre of the wrapper. Using your free hand, dip your fingertip into a small bowl of cold water. Use the wet fingertip to wet the edge of the dumpling wrapper all the way around. Fold the wrapper in half and crimp the edge of one side while pinching both edges together to seal the dumpling shut (see video for the technique used). Repeat with all the filling to make your dumplings. Place a large, non-stick skillet over a medium heat. Pour in 1 tablespoon of olive oil and let that heat up. Once hot, turn the heat down to medium-low and arrange 10 to 15 dumplings in the skillet. Cook until the undersides are golden, about 4 to 5 minutes. Then pour in enough water to come 1/3 of the way up the dumplings. Cover with a lid, turn the heat down to low, and let steam for 5 to 6 minutes, until the water has been completely absorbed. Remove from the skillet and repeat with the rest of the dumplings to cook them all. For the sauce: Melt the butter in a small skillet or pot over a medium-low heat. Once melted, stir in the garlic and let cook for 1 minute. Remove from the heat and season with the black pepper. Serve warm with the hot dumplings.
In a large bowl, beat eggs with an electric mixer until light colored. Add butter and cheese and mix on low. Add muffin mix, broccoli and scallions and mix at low speed for another minute. Coat a 12 cup muffin pan with cooking spray; divide batter among muffin cups. Bake at 375 degrees for 15 minutes until light golden brown. Cool on a rack before turning muffins out of pan.
Heat the oil (medium heat) in a large non-stick skillet. Add in the onion, celery, bell pepper, and garlic. Saute/stir for 5 minutes or until the onion is soft. Add in the eggplant, stir to combine. Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently. Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink. Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley. Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy. Season to with salt and pepper to taste. Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth. Cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.