HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 475F (220C). Roll out dough as thinly as possible & use it to line a lrg oblong cookie sheet (16 x 12 in). Prick the dough base w/the tines of a fork to within 1/2-in of the edges & bake blind for 10 minutes. Allow to cool for at least 10 minutes. DO NOT turn off the oven. Combine cream cheese (or ricotta if using) w/the creme fraiche, flour, salt & oil to form a thick paste & spread it over the dough. Crisp bacon in a lrg frying pan, remove w/a slotted spoon & set aside, reserving 2 tbsp of bacon fat & discarding any excess. Peel & chop onions & brown them in the reserved bacon fat. Scatter bacon & onions over the cheese topping. Season w/pepper to taste pref. Return to the oven, cook for 2 min & serve immediately. NOTE: Feel free to use a pizza pan if you have 1 equivalent in size (192 sq in).
Cook bacon on medium heat 5 minutes or until crisp. Remove to a paper towel to drain and discard bacon drippings. Add chicken to skillet; cook 5 minutes on each side or until done(juices run clear). Remove chicken from skillet and cover to keep warm. Crumble bacon and add to skillet with potatoes. Cook and stir 5 minutes or until heated through. Place chicken over potatoes; top with cheese; cover and cook 2 minutes or until cheese is melted.
In a large mixing bowl, stir together the chocolate wafer crumbs, chopped nuts, powdered sugar, and Kahlua, if using. Add enough of the water so that the crumbs hold together. Shape mixture into 1-inch balls. Place on a waxed paper cookie sheet. In a small, heavy saucepan, heat semisweet chocolate and shortening over low heat until melted. In another small, heavy saucepan, heat white baking bar till melted. With a fork, dip half of the cookies into the semisweet chocolate mixture to coat; place on cookie sheet. Dip remaining cookies in melted white baking bar to coat, place on cookie sheet. With the tip of a spoon, thinly drizzle white baking bar mixture in a zigzag pattern over cookies coated with semisweet chocolate. Repeat with semisweet chocolate, drizzling over cookies coated with white baking bar mixture. Refrigerate for about 30 minutes, or until chocolate is firm. Store in refrigerator. Amount is a guestimate.
In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring. Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.
Preheat oven to 350°F. In a medium mixing bowl, cream together sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir together baking powder, spices, salt and flour; mix into sugar mixture. Stir in raisins and nuts (optional). Drop dough by teaspoonfuls onto greased cookie sheets. Bake for 10-12 minutes or until done. Remove from baking sheets to wire rack and cool. Store in airtight tins.
Combine all ingredients. Let sit 10-15 minutes for flavors to blend. Can be made in advance and stored in the refrigerator 2-3 days.
Put in a bowl or cup the oatmeal, honey, creamer and cinnamon. Next add water. Mix well. Note: you can add in nuts, raisins and other dried fruits if you like.
Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round baking pans with butter flavor baking spray; set aside. In a large bowl, combine cake mix, oil, eggs, and white cranberry juice. Use an electric mixer to beat cake batter on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed. Divide batter evenly into prepared pans. Bake in preheated oven for 32 to 35 minutes, or until tester comes away clean. Meanwhile, make cake pudding filling: combine pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat and let cool. In a small bowl, mix together frosting and 2 teaspoons of coconut extract; set aside. For assembly: With a serrated knife, cut cake layers in half horizontally; set aside. Fill pastry bag or zip-top bag with a third of the frosting; set aside. Place 1/2 of a cake layer on serving plate and pipe a ring of frosting around top edge. Fill middle of ring with 1/3 of pudding. Repeat with 2 more layers. Place final cake layer on top. Frost outside of cake with remaining frosting. Top frosted cake with blueberries and shredded coconut and serve with Blueberry Sauce. Blueberry Sauce: 2 cups frozen blueberries. 1/3 cup blueberry vodka (recommended: Stoli). 1/4 cup blueberry jelly. 1 tablespoon cornstarch. 1/2 orange, zested. Combine all ingredients in saucepan. Cook and stir over medium heat for 3 to 6 minutes or until jelly is dissolved and sauce has thickened.
Cut clementine, kiwi, pineapple, apple into small pieces. Note: you can use any fruit you wish. Place red dragon fruit and frozen banana into a blender; blend till smooth; add water if needed. Pour smoothie into a bowl. Top with fruits.
Mix all ingredients (except turkey breast) to make a paste. Now for the messy part- rub the paste between the skin and the flesh for the turkey breast, everywhere possible. Use all the paste. Roast per mfg. instructions, usually about 2 hrs.
Preheat oven to 350°F Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper (one reviewer said pan was hard to find so used a 9x9 square with good results -do not use springform pan!). Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth. Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held). Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes). Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering. While cake is in oven, prepare Ginger Cream: Beat cream to soft peaks and fold in crystallized ginger. Refrigerate until ready to use. When cake is done, remove from water bath and cool 2 hours in pan on a rack. Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper. Serve cake in thin slices garnished with Ginger Cream. Cooks' note: You can make cake 2 days ahead and chill, covered. Bring to room temperature before serving.
Remove stems from jalapenos and slice. Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil. Pack into a clean, hot canning jar. Bring vinegar, water, sugar, and salt to a boil. Pour brine over jalapenos, making sure it covers. Refrigerate several weeks before using.
Melt butter and whisk together with pepper sauce and vinegar in a small bowl. Dip drummettes in butter mixture. If using wings, trim the wingtip off to prevent it from burning. Arrange in a single layer in a large baking dish or pan. Sprinkle with the Dressing Mix. Bake at 350 degrees for 30 to 40 minute or until chicken is browned. Sprinkle with paprika. Serve as an appetizer or main course. Suggested traditional sides: ice cold celery sticks. ranch dip or bleu cheese dip.
In a small bowl, stir together the flour and baking powder. Layer ingredients in order given in a 1 quart "wide mouth" canning jar. Press each layer firmly in place before adding next ingredient. It will be a tight fit. On gift tag write the additional ingredients needed (butter and extract), as well as these baking instructions:. Pre-heat oven to 350°F Empty this jar of cookie mix into a large mixing bowl. Mix well. Add butter and vanilla and stir until blended thoroughly. Shape into balls the size of walnuts, and place 3 inches apart on an ungreased baking sheet. Flatten balls with the palm of your hand. Bake for 14 to 18 minutes or until edges are very lightly browned. Cool 5 minutes on baking sheets then remove to wire racks to cool completely.
In a small bowl, stir together the honey, soy sauce, rice vinegar, 1/4 cup water, and cornstarch. Put the oil in a medium saucepan over medium heat. Let it warm up for about 30 seconds, then add the garlic and cook until fragrant and just starting to color, 15-30 seconds. Add the red pepper flakes and cook until fragrant and the garlic is lightly browned, 15-30 seconds more. Quickly re-stir the honey mixture and pour it into the saucepan. Bring to a simmer, stirring frequently, reduce the heat to low, and simmer for about 5 minutes. Add more water if needed to achieve desired consistency.
To clean the shrimp. Fill a large bowl of cold water, add 1 tablespoon of salt, and gently wash the shrimp in the salt water. Drain and repeat the process, using fresh salted water. Then rinse the shrimp under cold running water, drain, and blot dry with paper towel. Combine the egg white, cornstarch and salt together. Coat the shrimp with the coating ingredients in a medium sized bowl. Mix well and refrigerate for about 20 minutes. Heat a wok or large skillet until it is hot; add the oil. When the oil is just warm, quickly add the shrimp, stir to separate, and turn off the heat. Allow the shrimp to sit in the warm oil for about 2 minutes. Drain in a colander set inside a stainless steel bowl, reserving the oil. Reheat the wok, return 1 tablespoon of the drained oil and when it is hot, add the ginger and scallions and stir fry for 30 seconds. Then add the rice wine, vinegar, salt and the drained shrimp. Stir fry for 1 minute, turn out onto a serving platter and serve immediately. Serves 4-6. NOTE: Velveting-Unique to Chinese cuisine, this technique gives a particularly delicious texture to meat and seafood. Heat the oil to moderately hot or just until bubbles gently form over the surface of a test piece of meat. Add the meat and stir carefully just to separate the pieces. Turn the heat off and allow the meat to sit in the oil as long as the recipe specifies. Turn the meat into a colander set aside a stainless steel bowl and drain well. Fragrant Harbor Taste The New Chinese Cooking of Hong Kong.
Brown the meat with the chopped onion. Drain. Mix together the soups and milk. Add the mushrooms, meat mixture, corn, garlic, and seasonings to the soup mixture. Mix in the macaroni. Heat through and serve.
For the cakes: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in medium bowl. With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter final stir. Using 1/3-cup measure, scoop 6 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart. Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating pans halfway through baking. Cool completely on baking sheets, at least 1 hour. For the filling: With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.) Dollop 1/3 cup filling on center of flat side of 6 cakes. Top with flat side of remaining 6 cakes and gently press until filling spreads to edge of cake. Whoopie pies can be refrigerated in airtight container for up to 3 days.
Soak the beans overnight, drain and rinse. Cover the beans with water in a large pot, bring to a boil and simmer 1 hour. Add the remaining ingredients except the parsley and simmer for 1 1/2 hours or until the beans are tender, adding more water if needed. Remove the orange quarters and serve over cooked whole grains; sprinkle with parsley.
In a large saucepan, combine all ingredients. Simmer for 10 minutes. Strain out whole cloves and tea bags. Transfer hot cider to pre-heated thermos containers. Serve hot. Garnish with orange rind. For a party service, double the recipe and place in your crockpot on high for 2-3 hours. Tie the cloves and tea bags in a piece of cheesecloth before adding to the crockpot so the they can be easily removed without straining.
Mix salt, sugar, and white pepper to form the seasoning mix. Preparing storing dish (glass, metal, etc is fine - only has to hold wrapped up fish for 4 days in fridge) by placing a generous amount of aluminium foil on it. Chop a handful of dill roughly and place 1/4 of it in the dish to form a bed for the salmon to sit on. Take the two equal size pieces of salmon and wash over the sink with the dark liquor. Pat to dry and place aside. Using half of the dry mix, rub the mix into one salmon piece to cover all sides. Use the remaining dry mix for the other salmon piece. Place the first salmon piece skin down on the bed of dill. Place more dill on top and around the sides. Place the second salmon piece (skin up) on top of the first piece to form a salmon sandwich with dill in between and all around both pieces. Wrap tightly with the aluminum foil previously laid over the dish. Place dish in the fridge with a heavy-ish cookbook on top of the wrapped up salmon. Make sure it will evenly distribute its weight over the packed salmon. This is to squeeze the liquid out of the salmon. Wait two days, drain any liquid out of the dish, flip the salmon pack over and place back in the fridge with the book on top. Wait another 2 days and voila! You now have gravlax ready to serve. Slice it thinly with a fillet knife (check youtube for technique). To prepare the mustard dill sauce: Take all ingredients (except olive oil and dill) and whisk together in a bowl. Put olive oil in a container suitable for slowly pouring into the mixture. While whisking, slowing pour in olive oil to ensure it mixes well. Keep whisking. Add the finely chopped dill into the mixture (ensuring there are no stems in the dill). All done!
Preheat the oven to 350 degrees. Grease a deep 12-cup muffin pan. In a large bowl, beat the butter and sugar together until light and creamy. Add the eggs, a little at a time, beating well between additions. Sift the flour, baking powder, baking soda, salt, and nutmeg together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk. Spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full. Bake for 15-20 minutes, or until the muffins are lightly brown and firm to the touch. For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with melted butter, and sprinkle over the cinnamon and sugar mixture. Eat warm or cold. Tip: It is important to brush the warm muffins with melted butter and sprinkle the cinnamon and sugar mixture over them immediately. If you wait too long, the butter will sink into the muffins and the sugar will not stick.
Sterilize a 1 cup mason jar or the equivalent. Remove stems from the dried peppers. Cut peppers in half and remove all the seeds; finely chop. Add olive oil, garlic and sea salt to a blender or food processor. Pulse to combine. Fill jar with olive oil mixture; refrigerate.
Cut ribs into serving pieces. Heat cooker and add shortening. Brown ribs on both sides. Season with salt and pepper. Place sauerkraut over ribs and sprinkle with brown sugar. Add water. Close cover and secure tightly. Place plressure regulator on vent pipe and cook 15 minutes after regulator starts gently rocking. Cool at once.
Pour chocolate soy milk into a microwave-safe mug. Microwave the soy milk for about 90 seconds. Add non-dairy creamer to taste (I like to use the french-vanilla flavored kind). Enjoy!
Put pecans and 3 Tablespoons butter in microwave safe dish. Cook on high for ten minutes, stirring twice. Put rest of butter in separate microwave safe dish. Heat until melted. Whisk in brown sugar, and flour, and syrup til blended. Cook on high 6-8 minutes , stirring twice, until the sugar is dissolved and thick; add pecan/butter mixture. Let stand 2 minutes. Pour into hot jars and seal.
Put all ingredients into a bowl. Mix for 2-3 minutes. Put everything into a blender for 1-2 minutes. Pour into metal cupcake mold. Cook on 300F for 30 minutes. Try to enjoy.
Preheat oven to 425 with rack in middle level. Grease a 9x12 pan with a tablespoon of vegetable shortening. Break the bittersweet chocolate into a large saucepan with the butter and a little salt. Turn the heat to very low. Whisk to melt. In the meanwhile, crack the eggs into a stand mixer bowl with the sugar and a little salt. Fit with the whisk attachment and turn to at least medium-high. Whisk 5-12 minutes, or until the egg mixture triples in volume. Add one third-one half of the eggs, whisk to incorporate, do not be afraid, the mixture will not be caused harm. Add the remainder of the eggs and whisk or fold until smooth, I find the whisk easier, and more reliable. Pack the mixture into the prepared pan, smooth the surface if nessecary. Set the pan into a larger pan and fill with 1/2-1-inch of hot water. Bake for exactly 25 minutes. Remove to cool entirely on a rack before frosting with a ganache. Make the ganache by brining 1 cup cream to a boil, and breaking or chopping semisweet chocolate into a bowl. Add a little pinch of salt. Pour the cream into the chocolate, rest for a few moments, if desired, and then whip till smooth. Cool, stirring often. Spread the chocolate onto the cake, smoothing as needed. Chill the cake in the refrigerator for ten minutes or so, until the icing is firm enough not to tear, then cover with foil or plastic wrap, or both, and chill thoroughly overnight, before serving the next day, see note. Serve with dessert sauce and cream.
Preheat the oven to 375°F. To make the crust, pulse flour, sugar and salt in a food processor. Add butter and pulse until it resembles a coarse meal. Stir in the yolk and pulse again until the dough forms clumps and curds. Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients. Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze crust at least 30 minutes before baking. Bake blind for 15 minutes, remove the weight and let cool. For the filling, pulse almonds, sugar and salt in a food processor. Add butter and the whole egg and process until the mixture is smooth. Spread the mixture on the partially baked tart dough. Smooth the top and place the sour cherries. Reduce the temperature to 350° F and bake for another 25 minutes, or until crust is golden brown and filling is just beginning to brown around the edges. Serve warm.
Fill a pot or skillet with high sides halfway up with oil and bring to 365 degrees F. Place the egg roll wrappers at an angle on a clean work surface. Lay slices of cheese and a bit of each deli meat in the center. Top with pepperoncini, lettuce and a dash of oregano. Bring the corners into the center, over the filling, and roll into a tight log. Seal the edge with a bit of egg wash and place on a platter or baking sheet. Continue rolling the rest of the egg rolls in the same manner. Working in batches, fry rolls until golden brown, about 2-3 minutes per side. Drain on paper towels and serve with Italian dressing on the side for dipping.
Combine all ingredients except the strawberries in blender with 1 cup of ice and blend until smooth. Put strawberries at the bottom of a parfait glass, then quickly pour in blended mixture for a starburst effect.
In a large saucepan combine cauliflower, broth, bell pepper and lemon peel. Bring to boiling, reduce heat. Cover and simmer 6 to 8 minutes or until cauliflower is crisp tender. Stir together half and half and flour. Stir into cauliflower mixture. Bring to boiling. Gently stir in crabmeat. Heat through. Season with salt and pepper to taste. Sprinkle with dill weed, if desired. Serve immediately.
With electric mixer on medium-high speed, beat butter, sugar, cream cheese, and vanilla until light and fluffy and no lumps remain.
Mix brown sugar and cornstarch together in a medium sauce pan. Stir in cranberry sauce, pineapple juice, vinegar, and soy sauce. Cook over medium heat until thickened, stirring often. Bring to a boil and boil for one minute, stirring constantly. Serve over meatballs, chicken, roast pork, stir fried meats or vegetables. Makes about 8 cups.
Combine brown sugar, butter, catsup, worcestershire, and mustard in sauce pan and heat until butter is melted. Pour sauce over chicken in 9x11 inch pan. Bake, COVERED, at 350 F for 60-90 minutes.
In a cup add 1 Cup of Yogurt. After yogurt has settled, add granola. After granola, top with blueberries.
Spray large skillet with cooking spray. Add mushrooms and onions to skillet; cook and stir on medium heat 5 minutes or until vegetables are crisp-tender. Beat eggs and milk with wire whisk until well blended. Add to vegetable mixture; stir until well blended. Cook 2 minutes or until egg mixture begins to set but top is still moist, stirring occasionally. Stir in Canadian bacon; continue cooking 2 minutes or until egg mixture is set and no visible liquid remains, stirring occasionally. Season with pepper to taste; sprinkle with cheese. Place 1/2 cup of the spinach on each of 4 salad plates; top evenly with the egg mixture. Sprinkle with tomatoes.
Blend first 4 ingredients. Add dry ingredients. Drop onto greased cookie sheet and bake at 350 degrees for 20-30 minutes.
Preheat the oven to 350 degrees. Pour the oil into a saute pan and set over medium-high heat. Add the onion and garlic and saute until translucent, about 5 minutes. Remove from heat and allow to cool. In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk. Place the ground meat into another bowl and pour the egg mixture over the meat. Add the saltines, parsley, onion, and garlic to the bowl. Season with salt and pepper. Roll up your sleeves, and knead the meat together with the other ingredients until well blended (if you like, cook a small portion of the mixture in a pan, taste, and adjust seasoning). Transfer to a cookie sheet and form into a loaf. If using the bacon, wrap the slices lengthwise over the top and tuck them under the loaf, to completely cover the meat. Bake for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees. If the bacon on the top is not as crisp as you would like, put the meatloaf under the broiler for a few minutes. Remove from the oven and set aside to rest for 5 minutes. Slice and serve with mushroom gravy (recipe#66984) and mashed potatoes recipe#104098. Mushroom Gravy (recipe#66984): Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay. Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.