HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the raisins in a medium bowl and pour enough boiling water to cover; let stand 1 minute, then drain well. In a medium bowl sift together flour and baking powder. In a large bowl beat butter with sugar until very creamy (about 7-8 minutes, there should be no sugar granules remaining in the butter). Beat in vanilla and eggs until well combined (about 1 minute). Add in flour/baking powder mixture; mix until combined. Stir in raisins (the dough will be very soft!). Chill the dough for about 1-1/2 hours to firm slightly. Set oven to 300°. Line one or more cookie sheets with foil, then butter the foil. Coarsley grind the walnuts in a processor. Mound the ground walnuts on a work surface. Working in batches, drop the dough by tablespoonfuls onto walnuts (the dough will be sticky). Using your hands, roll the dough in the ground walnuts coating completely, then forming into balls. Transfer to baking sheet/s spacing 2 inches apart. Bake until cookies spread, and are golden brown (about 18-20 minutes).
Preheat oven to 425 degrees. Spray baking sheet with cooking spray. Combine tomatoes with their sauce, meatballs, and basil in medium bowl, and set aside. Place 1 pie crust on prepared baking sheet, and spoon half of the meatball mixture evenly over half of the crust, leaving a 1 inch border around edge of crust. Sprinkle with half of cheese. Fold crust in half to enclose filling, pinch the edges together to seal, and cut slits in top of crust with knife to vent. Repeat with remaining crust, meatball mixture, and remaining cheese. Bake 20-25 minutes , or until golden brown. Cut each calzone into 3 wedges to serve.
Tenderize and marinade chicken in oyster sauce overnight. Dice chicken and cook in 2 tablespoons of olive oil. Stir together cornstarch and soy sauce and add to chicken mixture. Thinly slice garlic, shred carrots and chop cabbage, broccoli and peppers. Steam until vegetables are tender. Chop spinach and add to steamed vegetables. Toss until spinach is slightly wilted. Drain vegetables of excess water and Mix with chicken in large bowl. Whisk eggs. Lay out six egg roll wraps at a time. Wet edges with whisked egg. Drop 2 tablespoons of filling across bottom third and tightly roll from bottom corner tucking in both sides. Set aside on wax paper. Repeat 10 times. In large skillet fry egg rolls until all sides are golden brown. Drain on paper towel. Serve with low sodium soy sauce if desired.
In large bowl mix together flour, coconut, baking powder and brown sugar. In separate bowl mix together butter, milk, egg and vanilla. Make well in centre of dry ingredients and add milk mixture. Stir to just combine. Spoon batter into prepared muffin pans and bake at 190 C for 10-15 minutes. Top with vanilla icing and sprinkle with coconut. To make icing mix ingredients together.
Place 4 cups of water into an appropriate sized pot. Put your rice into the water and let it boil. Once boiling lower the heat and cover the pot for 20 minute. Next, for the sauce combine the 1/2 c of water soy sauce hoisin sauce, cornstarch, ginger, and sesame oil; stir and set aside. Cut the florets from from the broccoli stems and separated the florets into small pieces. Cut broccoli stems crosswise into 1/4 inch slices and cut the pepper into short thin strips. In a large skillet heat 1 tbsp of the sesame oil over medium-high heat. Cook and stir broccoli stems for 1 minute. Add the florets and pepper slices; cook and stir for 3 - 4 minutes or until crisp or tender. Remove from skillet and set aside. Add the last tbsp of sesame oil to the skillet; add the chicken and cook and stir for 2-3 minutes or until no longer pink. Push chicken to the sides of skillet then stir sauce and add to the skillet. Cook and stir until thickened and bubbly. Return cooked veggies to the skillet. Stir the mixture to coat everything with the sauce and cook one more minute or until heated through. Take the skillet off the heat and serve with the rice.
Heat, but do not boil, coconut milk and honey. Beat egg yolks with vanilla extract. Add half of coconut milk mixture to egg yolks and stir. Add back into remaining coconut milk and stir. Cook over low heat, stirring constantly, until egg nog thickens and coats the back of a spoon. Stir in cinnamon and nutmeg (Note that cinnamon and nutmeg will not dissolve, so you may wish to add them when you drink it.). Allow to cool to room temperature, add rum now if you choose. Then cover and refrigerate 3 hours before serving.
Combine the chicken and almonds, set aside. In a large saucepan, combine the next 7 ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat and let stand for 5 minutes. Add eggs one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto a greased baking sheet. Bake at 450° for 12 to 14 minutes or until golden brown. Serve warm.
Peel potatoes; cut into chunks, put into saucepan of boiling salted water, cover and cook potatoes until tender, about 12 minutes. Drain and return to pan; remove from heat. Add milk, butter and half of the salt and half of the pepper; mash with potato masher until smooth. Stir in 1/4 cup of the flour and 1 of the eggs. Meanwhile, in large nonstick fry pan, saute beef over medium high heat, breaking up with a wooden spoon, until no longer pink, about 5 minutes. Drain off fat. Add onions, mushrooms, caraway seeds and remaining salt and pepper; cook over medium heat, stirring, until onions are softened, 8 minutes. Sprinkle with remaining flour; cook, stirring for 5 minutes. Spread half of the potato mixture in 8 inch square glass baking dish. Spoon meat mixture over top. Top with remaining potato mixture. Beat remaining egg; brush over potato mixture. Sprinkle with cheese. Bake in 350F degrees oven until topping is golden, 30 to 40 minutes.
Cook and drain pasta according to directions on package. While pasta is cooking, heat oil in 3 quart saucepan over medium heat. Cook garlic in oil about 5 minutes, stirring occasionally, until garlic is tender but not brown; remove from heat. Stir basil, avocado and tomatoes into garlic in saucepan. Toss vegetable mixture and pastas. Sprinkle with salt and pepper. Serve immediately.
Preheat oven to 350 degrees. Beat butter, sugar and eggs together in large bowl. Add in melted, cooled white chocolate. Add all remaining ingredients making sure to blend well. Dough will probably be sticky. Grease and flour 2 cookie sheets. Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log. Bake for 30 minutes then cool for 10 minutes. Cut into 3/4" wide slices. Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking. Cool and store in covered container.
Mix salt and pepper with the ground meat and make 4 patties. Mix Mustard and Cajun seasoning(Cayenne pepper too if you want, or chipotle powder, or both hehe). Brush the mustard mixture on the patties to cover thickly and completely. You don't need to use all the mustard, just make sure they are coated. Roll them in the cracked peppers until fully coated. Grill the burgers to desired doneness. Serve on a Grilled bun with lots of blue cheese dressing and onion strips on the bottom half underneath the burger. On top goes more blue cheese dressing, lettuce, tomatoes and pickles. MMMM, enjoy. *you can crush them under a heavy skillet. Don't use ground pepper in this recipe.
Combine pear vodka, chocolate liqueur and cream in a shaker filled with ice cubes, and shake until very cold. Strain into a chilled cocktail glass. Garnish with a chocolate curl.
Wash and peel the beets. Put them through a meat grinder or grate them. In a pot, barely cover them with water and cook them slowly until they are tender. Add the sugar, the ginger, the lemon juice and rind. Cook until thick and clear, which will take about an hour. Add the chopped nuts. Makes about 3 quarts.
mix crushed garlic clove. root ginger soy sauce runny honey. grated zest and juice of 1 lime in a bowl.This is the marinade. add chicken strips and leave preferably overnight for best results. preheat grill to high. drain marinade into a saucepan. skewer each pice of chicken to make a kebab. grill 3 mins each side or until cooked brushing with remaining marinade to stop chicken drying out Bring remainder of marinade to the boil and simmer for one minute. add crunchy peanut butter. coconut milk. salt and pepper(to taste) to marinade mixture and stir till blended (add a little water if it seems a bit thick).Allow to heat gently. Pour over chicken and enjoy.
Heat a large skillet over medium high. Add oil and tip pan to coat. Add tomatoes, 1 1/2 cups of the basil, salt and pepper. Stir until tomatoes are just heated, 3-4 minutes. Taste and adjust seasoning. Serve topped with remaining basil.
Shake all the ingredients together in a cocktail shaker with ice. Strain into a chilled martini glass. Garnish with a topping of chocolate shavings.
Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cups, about 6 minutes. Add wine and boil until reduced to 1/4 cup, about 6 minutes. Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.).
Set Instant Pot to the saute setting. Add the grape seed oil; allow to heat for 1 minute. Add the onion, celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, Vegeta and cook for 1 minute. Add the frozen mix vegetables, frozen green beans, diced tomatoes, hot beef broth, salt and pepper, and stir to combine. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Pressure setting for 6 minutes. Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Add cooked pasta and stir in spinach and let sit 5 minutes. Season to taste. Serve and enjoy! Recipe Notes. I heated my Beef broth in the microwave before adding to soup. I added a cube of my frozen pesto with the spinach.
In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. Remove from the refrigerator and stir in the egg, egg yolk, and vanilla. Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together. Stir in the white chocolate chips and chocolate chips. Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet. Chill for at least 30 minutes. Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes. Melissa's Note: About the name. These cookies are the surefire way to get someone to fall in love with you -- or at the very least gain a serious addiction to cookies. By giving these cookies away, you may need to be prepared for a marriage proposal on the spot. I have been baking since I was a little one. I was the only girl in a house full of brothers (5 to be exact), so I quickly found my spot in the kitchen. My love affair with baking started with cookies and it is how I won dates in high school by delivering them every Sunday night to my "friends." Love would usually ensue. Now I find joy in baking them for my own 4 little ones and they are my ultimate taste testers in the quest for the perfect cookie. They say we got it years ago so it is about time to share it.
Stir together flour, sugar, baking powder, baking soda, and salt; Add egg, buttermilk and oil, beating until mixture is smooth. Fold in blueberries. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. Turn pancakes when tops are covered with bubbles and edges looked cooked. Serve with syrup or sprinkled with powdered sugar.
Brown SPAM slices in skillet. Place 2 SPAM slices on each bottom half of hamburger bun. Top with pineapple ring and cheese slice. Cover sandwich with top half of bun.
Blanch tomatoes after cutting an "x" into the blossom end by dropping them into boiling water for a few seconds, then plunge them into cool water. When cool, remove skins, cut tomatoes in half across the equator, and squeeze out seeds, gel, and water while working over a fine stainer on top of a bowl to catch the liquid. Chop tomatoes roughly, and place into a large pot. Scrape the gel and seeds against the bottom of the strainer with a spoon or your fingers, then discard the seeds. Put all the liquid from the bowl into the pot. In a medium skillet, heat oil over medium heat until rippling in the pan. Add the onion and carrot and saute for 4 minutes or until the onions are transparent. Add the garlic and saute 30 seconds. Add the onion mixture to the tomatoes in the pot, then add the tomato paste, water, chicken base (or you can use chicken bouillon), and the chopped tomatoes, as well as the salt and pepper. Simmer for 15 minutes. Add the basil during the last five minutes. Remove from the heat, stir in the cream, adjust the seasonings as needed to taste. Allow to cool then blend into a smooth puree. Reheat and serve.
Preheat the oven to 350 degrees. Grease a 9x9 baking pan. Beat the eggs in a large bowl until light and fluffy. Beat in the sugar, vanilla and spices. Add the half & half. Add the bread cubes and raisins to the baking pan. Pour the liquid over the bread mixture, allowing the bread to soak up the custard. Bake for approximately 25-30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. Allow to cool to room temperature. For the Comfort Sauce,. Place the cream in a small saucepan over medium heat, and bring to a boil. Whisk the corn starch and water together, and add to the cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the Southern Comfort. The sauce should have a thick consistency. Serve with the sauce poured over the bread pudding.
preheat oven to 325f quickly rinse the berries and dump them into a 13x9 baking pan, spreading them out evenly on the bottom of pan.sprinkle the sugar over the berries,and then sprinkle on the cake mix,followed by the chopped nuts.pour the melted butter over the nuts.bake until the berries bubble and the topping is brown,about 1 hour.
Grease pan and preheat oven 350°F. Mix all dry ingredients. Add in wet ingredients. Knead until smooth and elastic. Place in greased bowl, cover and rest until double. About 40 minute. Divide into 3 7x3 loaf pan (approx 463g / loaf). Proof about 30 minute. Bake 30-35 till brown top.
For the dressing: mix all ingredients, and adjust all ingredients to suit taste. For the salad: Mix all ingredients EXCEPT the greens; toss lightly with citrus dressing, chill for about 1-2 hours. Divide the salad greens into salad bowls. Top or mix with chilled chicken salad/citrus dressing mix.
Preheat oven to 350°. Mix together cinnamon and sugar, set aside. Lightly grease a medium sized cookie sheet and set aside. On a lightly floured cutting board or counter,with a rolling pin flatten each biscuit into a six inch round. Spread 1 1/2Tablespoons of margarine on each round. Sprinkle with desired amount of cinnamon/sugar mixture. Top each round with 1 1/2 tablespoons of pecans, making sure pecans are evenly spread out. Tightly roll each round into a log,making sure you pinch the ends shut. Place rolls seam side down, on cookie sheet. Bake for 15 to 18 minutes. And last but not least, ENJOY :).
Saute lightly (do not brown) the onion, carrot, celery and butter. Stir in the flour and curry powder and cook for about 3 minutes. Pour in the broth and bay leaf and simmer for 15 minutes. Next add the apples, rice, meat, salt, pepper, thyme, and lemon rind, simmer for 15 more minutes. Immediately before serving, stir in the hot cream or coconut milk. Remove bay leaf before serving.
In a large plastic pitcher with a lid, muddle (smash together with a muddler or wooden spoon) mint, limes and sugar. Stir in cantaloupe puree and 1/4 cup water. Add rum and ice cubes; cover and shake. Pour through a strainger into 8 chilled glasses and garnish each with a mint sprig.
In a medium saucepan, add potatoes and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain. In same saucepan, melt Becel Buttery Taste margarine over medium heat and cook garlic, stirring for 1 minute or until fragrant. Return potatoes to saucepan; mash. Stir in remaining ingredients. More great recipes and their nutritional information can be found at Becel.ca.
.Place all the ingredients into a bucket and mix well until sudsy. Mop the area with the solution. Not recommended for waxed floors--it may make the wax gunky.
Prepare a bowl of ice water. Cut brussels sprouts into halves and remove loose leaves. Bring pot of water to boil, add brussels sprouts, adding the larger brussels sprouts to water first. Blanch in hot water for just about 10 seconds . Stir the boiling water and sprouts, then immediately drain brussels sprouts and add to prepared ice bath. When cooled, remove brussel sprouts and place on paper towels to dry. Heat pan , add the oil.when oil is heated add minced garlic and shallots and fry until brown. Add brussels sprouts,to the mix and toss. Add soy sauce, salt and curry powder. Toss brussels in pan very well and cook quite quickly, but only about 1 minute . Do not overcook! Remove from heat, add the cream toss and put back on the heat for about 30 seconds and toss again. Serve hot.
Beat margarine at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in pumpkin and vanilla. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition. Pour into a greased and floured 9-inch round cakepan. Bake at 350F degrees 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack. Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily. Remove doily, and serve with Orange Sauce. To make the Orange Sauce----------. Whisk together all ingredients in a heavy saucepan until blended. Bring mixture to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute.
Bring 1 16oz. bag of berries, sugar and water to a boil. Add pie tone mixture and stir until thick. Add 2 16-oz. bags of berries. Cool, Refrigerate or Freeze in Gallon Bag. Frozen bake at 375* for 70 minutes. Thawed bake at 375* for 60 minutes.
Cook manicotti to desired doneness. In large skillet brown sausage, onion and mushrooms. Drain on paper towel. In large bowl, combine sausage mixture, egg yolks, turkey, spinach, mozzarella and 1/2 cup parmesan cheese; mix well. Pour half of spaghetti sauce into ungreased 13x9 baking dish. Fill manicotti with sausage mixture. Place over sauce in baking dish. Melt butter in medium saucepan over medium heat. Stir in flour cook until smooth and bubbly. Gradually stir in whipping cream, cook until slightly thickened, stirring constantly. Stir in parmesan cheese, garlic powder and nutmeg, blend well. Pour white sauce over manicotti. Pour remaining spaghetti sauce over top. Bake at 350°F for 35-40 minutes.
Cream butter and sugars. Add eggs and vanilla; beat well. Sift dry ingredients and add gradually to wet ingredients; mix well. Add oats, 1 cup at a time, chocolate chips, coconut or pecans and mix. Spread dough evenly into ungreased 15 X 10 inch pan. Bake at 350 degrees for 20-25 minutes.
Mix all the topping ingredients together in medium bowl, mix till crumbly. Preheat oven to 400°F Combine all filling ingredients in large bowl and toss well to coat. Transfer to 8x8 dish. Crumble topping evenly on top. Bake till fruit is tender when pierced with fork and top is crisp, 30-35 minutes. At 20 minutes, cover with foil if needed to keep top from over-browning. Cool 20 minutes, serve.
Fill a pint glass 1/3 full with ice, then add mint leaves. Add the lime juice and sugar syrup. Lightly mash the leaves together with the liquid using a muddle stick or wooden pestle, careful not to tear the leaves. Fill the glass with more ice, then add club soda. Garnish with mint, serve, and enjoy!
Preheat oven to 425 degrees. In a medium-sized mixing bowl, measure 1 3/4 cups flour, 3 tablespoons sugar, baking powder, cinnamon and salt. Mix together with a large spoon. Melt butter and place in a medium bowl with the applesauce. Add milk, egg and raisins. Stir until ingredients are blended. Add wet ingredients to flour mixture. Stir until dough forms into a ball. Sprinkle the 3 tablespoons flour on a flat surface. Flour your hands well and move dough from bowl to surface. Knead the dough by using the heel of your hand to push the dough away from you. Then with your hands, pull the dough back toward you, folding over as you pull it. Repeat this for about 1 minute. Place the kneaded dough on an ungreased cookie sheet or pizza pan. Pat the dough into an 8" circle. With a knife or pizza cutter, cut the dough into 8 wedges. Bake for 15-20 minutes or until golden brown.
Preheat oven to 350* F. Greasing 2 ramekins with a little olive oil. Open an egg into each one of the bowls and sprinkle with a little salt and pepper. Divide the cheese between the two cups, without covering the yolk of the egg, and top with 2 1/2 tbsp milk. Bake for 5-10 minutes until the eggs are cooked but smooth. Toast and butter bread. Serve warm baked eggs with toast.
Cut chicken into bite-sized pieces (about 1-inch cubes), season generously with salt and pepper, and toss to coat. Melt butter in a large, nonstick skillet over medium-high heat. When butter turns brown and fragrant, add the chicken in a single layer and arrange sage over the chicken. Set the timer for five minutes. Cook the chicken on one side without moving for 2 minutes and 30 seconds until golden brown. Stir and toss chicken and sage, making sure to coat all in brown butter, then flip the chicken to the other side and cook for the remainder of the time. Serve with your favorite side dish, make quesadillas, or add to pasta.
Remove ribs from pepper rings. Heat oil in large skillet. Add garlic, black pepper and pepper rings; cook, over high heat and stirring frequently, until tender-crisp-----about 5 minutes. Sprinkle with sea salt. Serve at once.
Poach large outer leaves of cabbage in boiling water for 2-3 minutes to soften. Meanwhile, cook quinoa in water to which you have added chicken seasoning. Set quinoa aside to cool. Saute onion, carrot and mushroom in the olive oil until the onion is translucent. Mix veggie mixture into quinoa. Roll about a quarter cup of the quinoa mixture in each cabbage leaf, by placing mixture at the bottom of the leaf; turn over once, fold sides over, continuing rolling to the end. The amount of mixture you use will depend on the size of the cabbage leaves. Place rolled leaves into a large sauce pan, place gravy and tomato on top. Bring to a boil. Turn temperature down to a simmer, cover and cook for 20 minutes.