HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, combine butter, cottage cheese, flour and salt, until it forms a soft, shaggy dough. Shape into a disk, and wrap in plastic wrap; refrigerate until firm, about two hours. Food processor directions: Buzz the flour and salt in the food processor. Cut cold butter into little bits. Add to the food processor along with the cottage cheese. Process until it forms a ball and goes round 3 times-no more. Chill dough as above. Preheat oven to 375 degrees. On a well floured surface, roll the dough into a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent. Place croissants 3 inches apart on a rimmed baking sheet. Bake 30 to 35 minutes or until golden brown. Transfer to a cooling rack. Cool 10 minutes. Add the softened butter and two teaspoons milk to 1/2 cup confectioner's sugar, stirring until glaze is of a drizzling consistency.Add the vanilla or lemon juice. It should be thin enough to pour while still coating the croissants. Drizzle the sugar glaze over the croissants. Serve warm, or let cool to room temperature. Store at room temperature in an air tight container, up to two days.
Combine all Ingredients except butter and Olive oiland mix well. Cover Steaks in Olive Oil. Rub seasoning on to steaks. Cook to desired doneness and remove from heat to rest. Place 1 TBSP butter on each steak.
Preheat oven to 350°F. Cook potatoes. Drain, reserving 1/2 cup of liquid. Add liquid and remaining ingredients. Beat until smooth. Pour potatoes into a casserole dish. Dot with margarine and bake at 350°F for 15 minutes.
Mix together ingredients for meatballs and roll into small balls. Brown meatballs in a large skillet. Combine ingredients for sauce and pour over meatballs in skillet. Bring to a boil and cook until meatballs are fully cooked (internal temperature of 160° Fahrenheit/71° Celsius). Serve with rice or baked potatoes to soak up the extra sauce.
Melt margarine in large dutch oven or soup pot. Add onion and celery. Saute until soft. Add remaining ingredients. Bring to a boil, stirring often.Cover. Boil slowly until vegetables are tender.
In a large sheet pan, spread the asparagus out and drizzle with 1-2 tablespoons of the olive oil to coat. Season with salt and pepper. Next, place the almonds on the pan, add 1 teaspoon of oil to coat then roast in at 400 degrees F for 10 minutes. Remove and set aside. In a large skillet, heat 1 teaspoon of oil until very hot. Add the chicken and begin to brown. Add the onion and garlic and saute until tender - about 7-8 minutes. Add the lime juice and carefully add the rum and lime zest. Season with salt and pepper. Simmer slowly until cooked. Toss in half of the almonds and place the hot rice on a warm platter. Top the rice with the chicken, arrange the roasted asparagus, drizzle the juices on top and garnish with the remaining almonds and mint.
Preheat oven to 430F. Slice off the tops of the green peppers and remove seeds. Slice off thinly from the bottom so that the peppers stand steady when placed on a baking tray. Mix potatoes, paneer, cashewnuts, raisins, amchur, cayenne, cumin, garam masala, cilantro and salt. Set aside. Heat oil in a pan and add onion. Cook till translucent and add ginger and green chillies. Mix in potato mixture and continue to cook for two minutes. Divide this mixture evenly into four portions and stuff the green peppers with the mixture. Sprinkle cheese on top and place on baking tray. Bake for fifteen minutes. Serve immediately.
Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill.
Mix biscuit mix and powdered milk. Label the bag "biscuit mix, add 1/2 cup water". At camp, use the bag like a bowl. Stir the water in gently. Pat the dough into biscuit shapes. "Bake" on a griddle, turning when bottom is light golden. If you are cooking something else, you can turn the lid to the pot upside down, grease it, put the dough on, and cover with foil. "Bake" until done.
If you are using piloncillo,break it into smaller pieces with a hammer or cut it into chunks with a large heavy knife.Bring water and sugar to a boil in a medium saucepan.Remove from heat and stir until the sugar dissolves. Pour oil in a pan to a depth of 1/4 inch and heat over medium.Remove the stems from the chiles and discard.Add about half of the chiles to the hot oil and fry,stirring constantly,for 2 minutes.They should smell toasty. Remove the chiles with a slotted spoon and place in the pot of hot sugar water. Repeat steps 2 and 3 with the remaining chiles. Pour off the oil and discard.In the same pan fry the whole peeled garlic cloves in the thin film of oil that remains.Cook for 4 minutes,stirring occasionally, allowing the garlic to become golden but not burn. Puree the chiles and garlic with all of the sugar water until smooth.Strain to remove hard seeds and tough bits of skin. Heat the pan over medium high ;you may not need to add oil if there is enough in the pan leftover.When the pan is hot add the chile puree(it should sizzle and sputter )and stir constantly for 1 minute.Lower the heat to medium low and continue cooking for 20 minutes,stirring often.After 20 minutes the sauce should be very thick(like tomato paste) and have a dark shiny burgundy-black color. Serve as a sauce with gorditas,shrimp,eggs ,or anything you like.
Cut off the white base on each petal as it adds bitterness. Juice lemon. Put petals, lemon juice, and 3/4 cup water in blender and blend until smooth. Gradually add sugar. Put mixture in sauce pan and stir in pectin, 3/4 cup water and boil the mixture hard for one minute, stirring constantly. Put it all back in the cleaned blender and blend until smooth. Pour into hot, sterile jars leaving 1/4- inch head space. Process 10 minutes in a boiling water bath, or freeze.
1. Preheat the oven to 350 degrees F. Grease or spray with cooking spray a 5-quart Bundt pan. 2. Sift the flour, baking powder, salt, and baking soda into a medium bowl. 3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar until fluffy and soft. 4. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat to combine. With the mixer set on low speed, add the flour mixture and buttermilk alternately to the butter mixture. Scrape down the sides between additions. 5. Remove the bowl from the mixer and gently fold in the berries. Scrape the batter into the prepared Bundt pan. 6. Bake for 55 minutes, or until a toothpick inserted near the center of the cake comes out clean. Cool the cake in the pan for at least 20 minutes and then turn out onto a rack to cool completely.
Skin herring; bone and grind. Add seasonings and cream. Form into balls and saute in butter.
Bring 3 cups water and 1 cup mung beans to simmer in a covered pot approximately 25-30 minutes until beans are soft. Add 2 cups water and 1 1/2 cup couscous to another pot and simmer uncovered for 8-10 minutes until tender. Combine, set aside and allow to cool. Toast pine nuts in skillet until lightly brown and set aside. Add 1 tsp butter to the skillet and add the diced onion. Allow to cook until lightly browned and add the mushrooms. Cook until the mushrooms have reduced to half the size and are tender. Add the remaining vegetables except the beets and cook until tender. In the meantime, boil the sliced beets 8-10 minutes until tender. Once cooked, add to the skillet along with the remaining ingredients, including the butter. Combine couscous/mung bean mixture, pine nuts, and vegetable mixture. Season with salt and pepper to taste. Serve with nutritional yeast sprinkled on top.
Place the eggs gently in a pot or saucepan and cover them with cold water. Bring the water to a hard boil and boil for two minutes. After two minutes at full boil, cover the pot, remove it from the heat and let it stand for fifteen minutes. Cool the eggs under cold running water, and remove their shells. Combine the brown sugar, soy sauce, chicken broth and sesame oil in a saucepan. Heat the mixture, stirring to dissolve the brown sugar. Add the boiled eggs and simmer, covered, for one hour (the liquid should cover the eggs, but if it does not, baste them frequently). Turn off the heat and let the eggs stand in the sauce for an additional hour, turning them from time to time to ensure even coloring. Serve cut into halves or quarters, with the dipping sauce.
Preheat the oven to 350°F. MAKING THE CRUST:. Beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approxiamtely, 3 minutes. Add the eggs and the vanilla, and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18x12x1" baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool. TOPPING:. Combine the butter, honey, brown sugar and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from heat. BE VERY CAREFUL - IT IS HOT CARAMEL! Stir in the heavy cream and the pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25-30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into small bars(as they are rich). MAKE GANACHE:. Cook the heavy cream, chocolate chips, and instant coffee(if using) in the top of a double boiler over simmering water until very smooth and warm, stirring occasionally. Dip only one end of pecan bars in the ganache, & place on white muffin cup liners; smoosh(for lack of a better word - this word is mine, not Ina Garten's) to open and place the dipped pecan bar in it. This way it can drip into the liner! Serve with or without liners.
Combine all ingredients, except for cilantro and jalapeno peppers, in a 6 quart crock pot. I prefer to use Yukon Gold potatoes, washed and skin left on. Stir to thoroughly combine the ingredients. Cover, turn on low and cook for approximately 5 to 6 hours or until meat and potatoes are almost tender. Add chopped cilantro, and if more heat is desired, the jalapeno peppers. Continue cooking an additional 30 minutes to 1 hour. Serve hot with tortillas of your choice. This is wonderful warmed over the next day.
first of all, this will not all fit in a big tupperware pitcher. to make this work, pour about 2/3 of the jug of wine into the pitcher. add all the other ingredients except for the sliced fruit. (alternative: mix up all ingredients except the burgundy. pour half into each of two large pitchers. then pour half the burgundy into each pitcher. stir well before pouring. yes, we actually drink this all fairly quickly with a party here or lots of neighbors!). i make a simple syrup using the 1 1/2 cups sugar and 1 1/2 cups of water and follow a recipe zaar recipe, of course. this only takes about 5 minutes. let the syrup cool before adding it to the pitcher. if you can manage to wait a whole day, make this the night before. it's good after it sits and chills. we can't wait that long and start icing our glasses and enjoying it right away! to use up the rest of your burgundy, pour the glasses 1/3 full of burgundy before you add the sangria when you are pouring the first bunch of glasses. when you think the remaining wine will fit in the pitcher, pour it in to the pitcher. don't forget to stir it all up. i arrange the sliced fruit on a pretty plate when i am serving this sangria. your friends and neighbors will love you if you share this with them!
In small bowl, combine flour, salt, paprika and pepper; mix well. In another small bowl, combine egg and worcestershire sauce. Coat pork chops with seasoned flour; dip in egg mixture and coat with crumbs. In large skillet, heat oil over medium-high heat until hot. Add chops; cook until browned on both sides. Reduce heat to medium; cook 5-7 minutes or until pork is no longer pink in center. For oven-baked pork chops: Prepare as directed above. Place in a shallow baking pan that has been sprayed with a cooking oil such as Pam. Bake at 425 degrees F. for 30-35 minutes or until no longer pink in center. To make a cheese-topped pork chop: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated Parmesan cheese. When chops are thoroughly cooked, top each with a slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.
Preheat oven to 375 degrees F (190 degrees C). In a mixing bowl, combine all ingredients and toss well to coat potatoes. Place in casserole dish and roast uncovered for 40 to 45 minutes, or until potatoes are tender.
Mix and bake at 350 degrees for about 30 minutes or until warm. Serve with Taco Chips.
Preheat the oven to 230degrees/450 F/gas 8. Grease a shallow ovenproof baking dish. Combine the breadcrumbs, oregano and cayenne pepper on a plate and blend together. Mix the milk with the salt in a bowl, stirring well to dissolve the salt. Dip the pieces of cod fillet in the milk, then transfer to the plate and coat with the bread-crumb mixture. Arrange the coated fish in the prepared baking dish, in a single layer. Drizzle the melted butter or margarine over the fish. Bake in the preheated oven for 10-15 minutes, until the fish flakes easily when tested with a fork.
Preheat your oven to 325°F Line a rimmed baking sheet with parchment or wax paper. If using parchment, lightly oil it. Combine the sugar and salt in a bowl large enough to accommodate the almonds and set aside. Melt the honey in a large skillet over low to medium heat. Add the almonds and stir until all the nuts are coated with the honey. Spread the nuts in a single layer on the baking sheet and bake for about 10 minutes. Let the almonds cool slightly and toss them in the sugar-salt mixture. Remove the parchment or wax lining from the baking sheet and spread out the almonds on it again to let them cool completely. Transfer to a serving bowl and they're ready!
Place all ingredients in a sauce pan over medium heat. Cook stirring occasionally for 8-10 minutes until fruit if plump and warm. Remove from heat. Mix in spices. Cool before using. Will keep in a sterilised jar in a cool; dry place for up to 5 months.
in large bowl mix corn meal, milk, set aside brown meat until crumbly, Drain and add taco seasoning to meat as package directs. add seasoned salt, tomatoes, corn, and olives add egg to corn meal mixture, put half into bottom of slow cooker (crockpot) add meat mixture, 1/2 cup of cheese, then cover with the remainder of corn meal mixture. cover and cook on high for 3-4 hours sprinkle remainder of cheese on top, recover and cook till melted, approx 5 min makes about 6 servings,.
In bowl mix cornstarch, broth, soy and ginger until smooth. Set aside. In medium skillet over medium heat, heat oil. Add vegetables and stir-fry until tender-crisp. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Serve over rice. TIP: * Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.
Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight. Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm. Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the bologna and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately, with the slaw on the side or in the sandwiches.
Measure first 8 ingredients in the order listed into Baking Pan. Insert Baking Pan into oven chamber; twist to secure. Close lid. Select : Dough/Pasta Setting. Press Start. Meanwhile, prepare syrup : Boil together butter, water and brown sugar for 1 minute. Immediately, pour into a 9 x 13 inch (23 cm x 33 cm) pan; tilt pan to cover bottom evenly. Arrange pecans, flat side up, on syrup. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough into a 12 x 18 inch (30 cm x 46 cm) rectangle. Brush with melted butter. Sprinkle evenly with a mixture of brown sugar and ground cinnamon. Sprinkle chopped pecans on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces. Place over Syrup. Cover and let rise 30 minutes or until double in volume. Remove cover. Bake at 375 F for 35 minutes. Loosen edges and invert onto serving tray.
Oven at 350°F. Cook noodles as per package directions. Sautee onions in butter till softened. Divide cheese into 2 amounts, 1 1/2 cups and 1/2 cup. Mix all ingredients in a casserole dish, reserving 1/2 cup of cheese. Top with reserved cheese. Bake for 30 minutes, until hot and bubbly.
Preheat your oven to 450*F. Place the asparagus in a 3 quart rectangular baking dish. Drizzle with olive oil and sprinkle with the Parmesan cheese. Roast uncovered, about 15-20 minutes or till crisp-tender(or done to your taste). Use tongs to lightly toss 2 times during cooking. Meanwhile, in a small bowl, combine butter, radishes, chives, and lemon juice. Transfer asparagus to a warm serving platter. Serve with butter mixture. Makes 8 servings.
Cook the chicken breast in a non-stick frying pan, 4 minutes on each side or until cooked through. Allow to cool slightly and then dice. While the chicken is cooking, place the Broccoli and the Pasta in 2 quarts of salted boiling water, reduce heat to a simmer and cook for about 6 to 8 minutes or until the broccoli is fork tender. Place oil, the juice from one lemon, garlic and pepper into a shallow dish and stir. Drain the broccoli and pasta and add to the dish and toss. Add chicken and toss again.
Prepare cake batter according to package directions; fold in 2/3 cup coconut. Pour into two greased 9-in. round baking pans. Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes removing from pans to wire racks to cool completely. In a microwave-safe bowl, combine white chocolate and cream. Microwave, uncovered, on high for 1 minute (mine took 30 seconds) or until chocolate is almost melted; stir until smooth. (Please adjust the time in microwave according to your micro's power). Cool to room temperature. In a small bowl, combine jam and 1 cup coconut. Spread over one cake layer; top with second layer. In a small mixing bowl, cream butter and confectioners' sugar until light an d fluffy; gradually beat in white chocolate mixture. Spread over top and sides of cake. Toast remaining coconut; sprinkle over cake.
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. In a large bowl, toss the oats with the cinnamon and salt. In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined. Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture. Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture. Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven. Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven. Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container.
Combine the 3 cups flour, salt and baking powder in large bowl. Either by hand, or with pastry blender, work in the shortening until crumbly (you can add a little more shortening if the mixture looks too floury). Slowly add the water (I start with 1 cup and add more as needed) to flour mixture while tossing with a fork. With your hands, knead dough vigorously for about 2 minutes, until it forms a nice dough ball. Cover with cloth and let stand at least 15 minutes. Take a ball of dough (golf ball size for small, slightly more for bigger tortillas) and roll into a ball. Roll in flour to cover. On floured surface, roll out dough evenly and very thin. Place each tortilla on a medium hot cast iron skillet. Cook for about 1-2 minutes on each side, or until the tortilla no longer looks doughy. NOTE: the ingredients are fairly accurate, but feel free to adjust to get the correct consistency.
Make custard: In a small saucepan combine espresso or coffee and 2. tablespoons sugar and boil until reduced to about 1/4 cup. Cool syrup. In a large bowl whisk together whole eggs, egg yolks,. remaining 1/2 cup sugar, half-and-half and syrup. Preheat oven to 325°F. Spread bread cubes in a 9-inch square baking dish and sprinkle. with almonds if using. Pour custard over bread, making sure allbread cubes are covered, and let stand 30 minutes. Put baking dish in a larger pan and add enough water to pan to. reach halfway up sides of dish. Bake bread pudding in middle of. oven 55 minutes, or until golden brown and center is set. Make caramel sauce: In a small heavy saucepan combine sugar and water and bring to. a boil, stirring until sugar is dissolved. Boil syrup, without stirring but swirling pan occasionally, until deep golden caramel. Remove pan from heat and add cream slowly (mixture will. bubble up). Cook sauce over low heat, stirring, until smooth and caramel is dissolved. Add butter and stir until melted. Serve bread pudding with warm caramel sauce and cinnamon whipped cream. Serves 6 to 8.
Preheat oven to 350. Combine soup, milk and garlic in bowl with whisk. Add chicken and vegetables. Chop onion and celery and add to soup mixture. Separate each package of biscuits into 10 pieces. Cut each biscuit into quarters and add to soup mixture. Stir gently. Pour into deep dish baker (9x9 pan would work here!). Sprinkle with cheese. Bake 25-30 minutes or until lightly browned and biscuits are cooked through. Let stand 5 minutes before serving.
Pour beans into casserole dish and stir in ketchup, onions, Worcestershire, brown sugar, cayenne, Tabasco, salt and pepper. Cover top of beans with strips of bacon if desired. Sprinkle additional brown sugar on top. Bake at 350°F for 2 hours. Serves 4-6.