HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the ingredients in large bowl. Mash, squeeze, knead, etc. until it is completely blended. Form into small balls about 1 to 1 1/2 inches in size and place on an ungreased cookie sheet. Butter the bottom of a small glass (or plastic cup) and dip into white sugar, then pound the cookies flat. Bake at 350 degrees for about 10 to 12 minutes. This makes a large batch!
Step 1: In a casserole or skillet, cook the carrots and onion in butter for 5 minutes over moderate heat. Cut the chiken in about 10 pieces. Add the cut-up chicken in the skillet. Turn it every minute for 4 minutes until slightly golden yellow. Step 2: Lower heat, cover and cook very slowly. Turn the chicken once while cooking. Step 3: Add salt, pepper and flour on both sides of the chicken. Cover and cook slowly for 4 to 5 minutes. And turn the chicken once during the process. Step 4: Remove from heat. Boil the bouillon/stock and pour in over the chicken. Add the wine, parsley and just enough bouillon/stock or water to cover the chicken. Bring to the simmer. Cover and maintain for 30 minutes. Step 5: Cook the mushrooms in butter with a drop of lemon juice. Retrieve the cooking juice of both the mushrooms and chicken. Simmer the cooking juice in a casserole for 3 minutes. Remove the fat from it. Then raise heat and boil, stir it well until the sauce reduces itself, enough to get 2 1/2 cups from it. Step 6: Blend the egg yolks and cream. While beating it, add the sauce very slowly. Pour the sauce in the casserole again and cook at medium to high heat. Stir the sauce all the way. Boil for 1 minute. Add a drop of lemon juice and salt & pepper. Step 7: Pour the sauce over the chicken and vegetabbles. Heat the chicken fricassee if needed. Add butter before serving. Wine suggestion: Red Bordeaux wine or Saint Chinian, Rose from Provence, Vouvray white wine.
Mix the mayonnaise and sour cream until smooth and well-blended. Add the bell pepper, mashed eggs, and garlic powder. Mix well. Add the shrimp and stir to combine. Season to taste with black pepper. Place a layer of bread on the serving plate or tray and spread half the filling over it. Top with another slice of bread and spread the remaining filling. Top with the third slice of bread. Mix a small amount of mayonnaise and sour cream, then smooth a thin layer evenly over the loaf, both top and sides. Decorate to your liking with the garnish ingredients, which can include large shrimps, egg slices and vegetables, e.g. bell peppers, cucumbers, tomatoes, chopped parsley. NOTE ON BREAD: The bread is basically a pan-baked loaf of white sandwich bread that has been sliced lengthwise. The crusts are removed, leaving between 4 and 6 long slices of bread. This is probably not available at the bakery, but you could buy or make a whole unsliced loaf and slice it yourself. NOTE ON MAYO: Icelandic mayo is not vinegary tart and also not as runny as American style mayo. Buy Icelandic, or a close approximation is Kewpie brand mayo, easily found in Oriental stores.
Cut ends from eggplants and cut crosswise into slices about 1/2 inch thick. then cut slices into half circles and set aside. In a small bowl, combine the soy sauce, sugar, vinegar, cornstarch, and chile with 1/2 cup water and stir to mix well; set aside. Place a wok, large saute pan, or large, heavy skillet over high heat. When the pan is hot, add the oil and swirl to coat the pan. When the oil is hot but not yet smoking, add the eggplant and garlic, quickly toss to coat with oil, and stir-fry, moving the pan off and on the heat as necessary to prevent scorching, until the eggplant is very tender but not falling apart, about 5 minutes. Stir the reserved soy sauce mixture to recombine, then stir it into the eggplant. Add the sliced green onions and stir until the sauce thickens, about 30 seconds. Transfer to a serving platter or bowl, sprinkle with chives or green onion tops and serve warm.
Grind the almonds but don't use a kitchenmachine cause that may cause too much oil to come out. Add the sugar, the egg, a pinch of salt and the lemon juice (optionally). Mix everything into a smooth mass. It has to be at least a couple of days in the fridge before eaten to get optimal taste so wrap it thightly in foil. You can keep it for a couple of weeks.
Before you begin, cut the apple into wedges and slices (I used a slice for the bottom for stability and then a wedge for the upper lip but you don't have to get that complicated). Stick a toothpick in the bottom of each of the large, halved marshmallows. Dip each Cheerio (or raisin) in a bit of peanut butter and place in middle of marshmallow to resemble an eyeball. Give your child two apple wedges that will represent the lips of the monster mouth; dry them off on a paper towel. Spread peanut butter on one side of each wedge. Place 1 piece of apricot, sticky side down on the bottom of the mouth for a tongue. Place a line of 4 mini-marshmallows into the peanut butter along the bottom apple wedge (you need to put extra peanut butter on the mini-marshmallow that goes rests on the apricot). These will be the monster's teeth! Stack the other apple wedge, peanut butter side down, on top of the marshmallows and press down slightly. Take two of the eyeballs on toothpicks and place in the top of the top lip. The monster mouth is finished! Your child should feel free to play with his food before eating up this healthy snack.
Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside. Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water. Split the sausages lengthwise down the middle and remove from their casings. Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture. Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to over-cook it. Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.
Cook the rice according to package directions. In a large nonstick skillet, heat the oil. Saute the chicken and carrots, stirring frequently, 3-4 minutes. Stir in the rosemary. Cook until chicken is cooked through, 3-4 minutes longer. Stir in the marmalade, mustard, garlic powder, and pepper. Cook, stirring frequently about 3 minutes. Add the rice, toss to combine.
Divide popped popcorn equally between 1 lightly buttered 13x9 baking pan. Combine salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a large heavy saucepan. Heat over medium heat till mixture comes to a full boil. Boil for 5 minutes, stirring frequently, remove from heat. Add baking soda, it will foam up -- stir well. Pour over popcorn in prepared pans and toss to combine well. Bake at 250* for one hour, stirring every 15 minutes.till popcorn is crisp --. Cool completely, and store in an airtight container.
Heat water in a large saucepan to just before boiling. Add tea bags, cinnamon sticks and ginger. Remove from heat, cover and let steep for about 15 minutes. Add cranberry juice and sweetener to taste. Strain tea into a pitcher. Cover and chill overnight. Freeze glasses prior to serving. Pour tea over crushed ice and serve garnished with cinnamon sticks.
Combine flour, sugar, egg replacer powder, baking powder, salt, and cinnamon in a bowl. Use a whisk to stir and break up large sugar chunks. Add liquid ingredients. For pancakes, use the smaller amount of water. For crepes, use the larger amount. Whisk well. Allow batter to rest. Warm griddle over medium heat. Pour batter onto warm griddle. Turn pancakes when edges brown and start to curl. For crepes, heat griddle or frying pan (rotating between two nonstick frying pans makes cooking them go much faster!) over medium heat. Add batter to pan while swirling to coat quickly. Turn when edges curl, at about 2-3 minutes, then cook on remaining side for 1 minute. Stack crepes on a plate and cover with a clean towel to keep warm. Serve with fruit and yogurt.
Divide stuffing into three bowls. In three small fry pans: Brown a cup of favorite sausage and drain on paper toweling. Saute a cup of minced onion in butter or cooking spray. Saute a 1/2 cup of minced celery in a bit of butter or cooking spray. Preheat oven to 350°F. Stuffed Peppers: Add browned sausage, 1/3 cup sauteed onions, 1/2 tsp oregano and/or dried basil to 1/3 stuffing mixture. Add 1 (8-ounce) package cream cheese, softened. Mix well and stuff pepper halves. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until stuffing is lightly brown and bubbly. Stuffed Onions: Brush onions with olive oil. Add 1/3 cup sauteed onions, 1/2 cup sauteed celery, 1/2 tsp poultry seasoning to 1/3 stuffing mix. Top onion slices with a mound of stuffing and place on a baking sheet. Drizzle a bit of butter on top and sprinkle w/ grated cheese. Bake 20-25 minutes. Stuffed mushrooms: Remove stems from mushrooms. Chop stems fine. Coat mushroom caps with oil and set aside. Add 1/3 cup sauteed onions, and chopped mushroom stems to stuffing mixture. Stuff caps with mixture. Place mushrooms on baking sheet. Drizzle tops with a bit of butter and a sprinkle of grated cheese. Bake 20-25 minutes.
Cut the bottoms off the asparagus (about 1.5" off the bottom) and rinse, then dry between a couple paper towels. Evenly spread the asparagus in a brownie pan. Coat the asparagus evenly with the olive oil. Sprinkle the garlic powder over the asparagus. Sprinkle the garlic salt over the asparagus. Place in your pre-heated broiler with the door all the way open for 10 minutes, turning 180 degrees halfway through cooking.
Sift flour into bowl, add sugar and coconut. Melt butter, add to dry ingredients with egg yolk and mix to make a firm dough. Roll teaspoonsfull of mixture into balls, place on greased baking tray and flatten with fork. Leave space between biscuits and bake 10-15mins at 180degC - 200degC (350degF - 400degF) or until brown.
Saute vegetables in butter until tender. Add to vegetables: salt, pepper, cayenne pepper, Worcestershire sauce, wine, lemon juice and set aside. Heat milk and water just to a simmer, slowly add flour and cheese, then add sauteed vegetables, soup, stirring well. Cook for five minutes, gently fold in crabmeat, mix slowly. Pour in buttered casserole bowl, top with bread crumbs. Bake at 350 degrees.
In medium saucepan, add all ingredients and bring to a slow boil over medium-high heat on stovetop, stirring frequently. Turn heat down to low and simmer uncovered until thickened slightly, approximately 20 minutes. Stir occasionally. Use as a wet sauce for last 15 minutes of grilling for chicken or pork roasts.
Boil potatoes until they are tender but firm, do not over cook or the salad will be like mashed potatoes. Drain potatoes immediately and let them cool completely. Add (to the cooled potatoes) all other ingredients. Toss lightly until thoroughly mixed making sure not to mash the potatoes. Top the salad with the sliced eggs and sprinkle with Paprika. We love it while it's still warm. Refrigerate if you like it cold for 2 hours. Enjoy!
For the cappuccino: Place the coffee, milk, yogurt, syrup and ice in a blender and blend until desired. For the whipped cream: In a large mixing bowl, beat the cream until soft peaks form. Add the confectioners' sugar. Continue to beat until stiff peaks form. At this point, you may add extracts or any additional flavorings you may like. For the assembly: Pour the cappuccino in a glass and top with whipped cream. Garnish with a sprig of fresh mint.
Boil squash, carrots and onions in salted water until soft. Drain well. Mash with potatoe masher or blend in food processor. Stir squash mixture and next 3 ingredients together and place in a 2 qt casserole dish. In Seperate bowl combine ritz crackers and margarine and spread over the top of casserole. Bake at 350 until golden brown. ( About 35 minutes).
Preheat oven to 425°F In medium bowl, combine mayonnaise, pepper, and cheese. On a lightly oiled baking sheet, arrange chicken. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked. Serve each breast topped with with salsa on a bed of rice.
Preheat oven to 400°. Combine first 5 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes. Let stand 10 minutes or until fruit is plump. Drain mixture through a sieve, reserving fruit mixture. Combine fruit mixture, walnuts, shallots, 1/4 teaspoon salt, and rind. Combine 3/4 teaspoon salt, French bread, and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form. Cut pork in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat. Starting from center, cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Cover with plastic wrap; pound to an even thickness. Discard plastic wrap. Spread fruit mixture over pork, leaving a 1/2-inch border. Roll up pork, jelly-roll fashion, starting with one long side. Secure with wooden picks. Sprinkle outside of pork evenly with remaining 1/4 teaspoon salt; brush evenly with mustard. Sprinkle breadcrumb mixture over pork; press gently to adhere. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 55 minutes or until a meat thermometer inserted in the thickest part registers 155°. Let pork stand 10 minutes. Remove wooden picks. Cut into 16 (1/2-inch-thick) slices. Garnish with parsley sprigs, if desired.
Thi is easily doubled or tripled, if you have enough roasting rack space. Rinse, then dry chicken with paper towels. Salt the cavity with 1 tsp salt, and put a cut-up lemon, some garlic cloves, and the fresh rosemary inside the cavity. Butter the (whole, dry) outside of the chicken with soft butter. Then flour the whole thing. Put it on a rack, and roast it in a 400 degree oven until juices run clear. (I do this with 2 fryers at a time, and roast them for about an hour.). Remove from oven, let sit 10 minutes uncovered (you want that crisp skin to stay crisp). Discard the flavoring ingredients from the cavity. Meanwhile, de-grease the roasting pan leaving about 3 tablespoons of fat, add 1/2 cup of white wine and 1/2 cup water to the crusty fond at the bottom of the roasting pan, and boil over high heat, scraping to incorporate the fond. Reduce the juices by about half, put the juices into a serving bowl. Carve the chicken at table to show off the beautiful, crisp skin, which everyone will want to taste. Pass the reduced juices for a natural, flavorful and elegantly simple sauce.
Preheat oven to 400°F. In large bowl, mix first four ingredients. Add dill. In another bowl, combine egg, yogurt, milk, and butter. Mix well. Slowly add the liquid ingredients into the dry mixture. Fold in cheese. Fill greased muffin tins 3/4 full and bake for 20-25 minutes, or untill light golden brown.
Mix the 2 sticks of butter, 2 cups of flour, and 1/2 cup of sugar. Pat in a 9 by 13 pan. Bake at 350 degrees for 15 minutes. Beat the cream cheese, 2 eggs, 1/2 cup sugar, and 1 t. almond extract until creamy. Pour over crust. Bake at 350 degrees for 15 minutes. Cool. Mix together 3 cups powdered sugar, 1 stick of butter, 3 T. milk, and 1-2 t. almond extract. Beat with mixer. Spread over bars.
Preheat oven to 350°F. Prepare 2 loaf pans with cooking spray. Mix cake mix, flour, and orange peel. Add egg, egg whites, water, orange juice, and applesauce. Fold in white chocolate chips. Fold in cranberries. Spread batter evenly between the two pans. Bake for one hour or until a toothpick inserted in the middle comes out clean.
Steam the broccoli till tender. (I simply throw the unopened bag of broccoli in the microwave, and cook 3 minutes, turning after each minute. Works for me and my microwave, hope it works for you). Place half-n-half and water in a dutch oven over low heat. (Or you can use a double boiler). Add the cheese, cut in chunks, and the salt and pepper (and cayenne if using). Heat, stirring, until all the cheese is melted. Add broccoli. Mix the cornstarch and water, then stir into the cheese mixture, again cooking over low heat until soup thickens.
Prep the cookies first. Preheat your oven to 350°. Line two baking sheets with parchment paper. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and put aside. In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. (You may need to trade to a spatula here unless you have a large, sturdy whisk.). Sprinkle the flour mixture into the pumpkin mixture a half-cup at a time and whisk until completely combined. Do this until all flour is added and combined. Use a small ice cream scoop or a large spoon to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart. Bake for 10 to 15 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan (or move them to a wire rack to reuse the sheet) while you make the filling. To make the filling, sift the confectioners' sugar into a medium bowl and set aside. In another bowl, beat the butter with an electric mixer until it's completely smooth, with no visible lumps. Add the cream cheese and beat until combined. Add the confectioners' sugar and vanilla and beat until smooth. Don't overmix the filling or it will lose its structure. To assemble the cookies, turn one cooled cookies upside down so the flat side facing up. Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat this until you use all your cookies. Chill the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. They will keep for a couple days in the refrigerator if you don't eat them in one sitting.
Unroll dough on a greased baking sheet Place ham over dough to 1/2 inch of edges Sprinkle with onions, bacon& cheese Drizzle mustard over-sparingly Roll up jellyroll style starting with the long side. Pinch seams to seal& tuck ends under. Place seam side down. Cut several slits 1/4 inch deep on top of loaf. Bake at 350 for 26-30 minutes.
Combine meat, mushrooms, onion, garlic, oil, salt, pepper and wine in a pan and sautee until meat is just about done and veggies are soft. While the meat+ are cooking add the remainder of the ingredients to a crock pot or regular pot. When meat is done, add it to the pot. Cook on low on the stove for 2 hours or high in the crock pot for 4 hours. An hour before the soup is done, cook pasta. When ready to eat, add pasta to soup and garnish with shredded mozz. cheese. ENJOY!
Heat cooking oil in a pan. saute garlic and onions. Add chicken pieces and cook until brown on both sides. add tomato sauce, chicken cube seasoning, bay leaves and water bring to boil. add potatoes, bell pepper and carrots. Simmer until desired sauce consistency. dash salt and pepper to taste. Serve in a bowl.
Mix together dressing ingredients and let sit for at least half an hour. Meanwhile, place lettuce, mushrooms, pepper and tomato into large bowl, top with steak strips. Pour dressing over, toss thoroughly, then top each bowl with croutons and bacon bits. Serve with warm garlic bread.
To make the pineapple infused cachaca place the pineapple slices in a large container, pour the cachaca over the pineapple slices, close tightly and let it rest in a dark cool place for a few days - but no longer than a week. Use a muddler to crush and mix the limes and sugar in a cocktail shaker. Add the cachaca, crushed pineapple and ice, mix well and serve immediately.
Combine all ingredients except vanilla in upper part of a double boiler, beating constantly with an egg beater until frosting stands in peaks. Remove from heat. Add vanilla. Beat until frosting will spread easily on a 2 layer 8 inch cake.
Preheat oven to 325°F. Stir the egg yolks with the sugar until quite white. Add the lemon juice and zest. Add the flours. Whip the egg whites until stiff and shiny; stir them very slowly into the flour mixture. Butter two layer pans, and sprinkle lightly with breadcrumbs. Fill with cake batter and bake for 40 minutes. After removing from oven, let cool for 20 minutes in the pans; then transfer to a cake rack to cool completely. When the the cake has cooled completely (3 hours) spread with jelly or cream frosting or wrap layers seperately in waxed paper to store for later use in desserts like Washington pie.
Combine lemon juice, herbs, mustard, Worcestershire, salt, pepper and garlic in a small bowl. Whisk in olive oil and set aside. Toss all lettuce in a large salad bowl. Add olives, hearts of palm, avocado and feta. Pour dressing over salad and toss to coat.
1. Mix grated onion & minced garlic in bowl. Set aside. 2. Set out all meats, separately, in columns. 3. Set out the provolone and the cheddar, separately, in columns. 4. Mix & drain peppers slightly (a tiny amount of juice will give flavor). 5. Once all ingredients are set out, knead the two pizza doughs together. 6. Very lightly flour a surface where you can roll out the dough with a rolling pin. Roll from the middle outwards until the dough is the size of your baking sheet. Mine was 12x16, more or less. It doesn't have to be perfect! 7. Lay the capicola down the left (long side) of the dough, slightly overlapping, from top to bottom, starting 1 inch in from edge of the dough. 8. Sprinkle with a little of the onion mixture, and a little of the pepper mix. 9. Next layer the Mozzarella in a narrow column from top to bottom, slightly to the right of the capicola you just did. Sprinkle with the red pepper flakes and a little italian seasoning. 10. Next layer the mortadela, a little onion & then a little pepper mixture, again, a little to the right of the mozzarella. 11. Keep adding columns of the ingredients from left to right, pecorino romano, sopresata, onion, peppers, cheddar, italian seasoning, boiled ham, onion, peppers, parmesan, italian seasoning, genoa salami, onion, pepper mix, provolone, italian seasoning. 12. You should be about 3/4 of the way across the dough by now. Don't go all the way across the dough because it will move over as you roll it later. 13. Now you roll it up slowly starting on the long side (where you starting the layering with the capicola.) You will notice that the ingredients are moving over slightly. No problem. Pinch ends and tuck under the roll. 14. When you finish rolling, sprinkle sesame seeds lightly over the entire roll, top, bottom and sides. Sprinkle fennel seeds on top only. 15. Cover a baking sheet with aluminum foil. Spray with non-stick spray and then place the roll on the foil. 16. Bake at 400 degrees until browned ( about 35-40 minutes). You just want to be sure that the dough is baked. Meats are already cooked. Cool about 10 minutes before slicing and serving.
Place honey and raw organic apple cider vinegar in a tall glass and fill wilt warm water. Stir to dissolve honey and drink away. I drink this twice a day. I can feel when it starts to wear off and know I need another drink. You can also add a squeeze a lemon for extra deliciousness! Note; never give raw honey to a child under 12 months old.Try to get local honey, as this helps greatly with your allergies.
Preheat oven to 280°F. In large baking dish place down 2 long pieces aluminum foil, criss cross. Put meat on foil pour BBQ sauce on top drizzle honey over it. Sprinkle with garlic. Place onions all over. Salt and pepper it. Wrap up foil and seal it well. Cook for about 6 hours.