HumbleIntelligence/food-ner-1-Million huggingface dataset:
Creating the Gift in a Jar: Wash and thoroughly dry a 1-quart wide-mouth canning jar. Layer the ingredients in the jar as listed above starting with the self-rising flour, sugar, nutmeg, cinnamon, brown sugar and then chopped dried apples - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible. Secure the lid and decorate as desired; attach the instructions for making these cookies found below. APPLE MUFFINS GIFT TAG: Additional ingredients to be added by the recipient: 3/4 cup milk, 1/4 cup vegetable oil and 1 egg APPLE MUFFIN INSTRUCTIONS: Preheat oven to 400. In a large bowl, combine the milk, oil and egg. Add the contents of the jar, and stir until well mixed; do not overstir. Spoon the batter into greased or papered muffin tins, filling each cup two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the tin, then transfer to a wire rack and cool completely. Serve immediately or store in an airtight container for up to 1 week.
In a bowl, mix together the tuna, soup, milk, and onion. Place pop biscuits in a round casserole dish (or deep dish pie plate). Pour tuna mixture over biscuits. Bake at 400 for 15 - 20 minutes.
Preheat oven to 350 degrees. Grease and flour two round baking pans. In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside. Melt 2 sticks of butter in a pot over medium-low heat. While that's melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside. Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute. In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined. Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn't to mix it together perfectly, but to cool down the heat before adding the egg mixture. Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set. Allow to cool completely. Combine all icing ingredients, then ice the cake. Chill for an hour before serving.
Whip egg whites on high speed in a mixer and add cream of tartar. Whip until white and foamy and the peaks are fairly stiff. Citric acid/any other acid could be used in place of cream of tartar. The acid isn't needed, but helps to stabalize the foam. Dissolve the sugar in the water and heat on a thick-bottomed sauce pan. Allow it to boil until it thickens significantly. It shouldn't brown or burn, but it should be close to that state. It should be in the "soft ball" state. Turn mixer back on high with the egg whites and slowly add the sugar mixture to this. Melt the butter, add the chocolate chips, cocoa and salt to a sauce pan. Heat on low until everything is melted. Slowly fold in the sifted flour. Mix until just incorporated. Slowly fold the egg white mixture into the batter. Do not over mix this. Pour the batter into a greased 13"x9" pan. Bake at 350F until it passes the toothpick test. I actually prefer mine under cooked. Let cool and cut into squares.
In a large sauce pan or casserole dish saute oil, onion, and garlic until it it begins to brown a little. Put canned tomatoes, tomato paste, basil, oregano, parsley, paprika, thyme, red pepper flakes, salt, and sugar into a blender or food processor and blend until smooth. When adding canned tomatoes use a little water to clean the cans and add to blender mixture. Add tomato mixture to onions and garlic. Add bay leaf. Boil textured vegetable protein in a separate pot until soft (about 5 minutes). Strain and add to sauce. Simmer Sauce for about 2 hours. I have done both shorter, but I would recommend 2 hours. Serve with your favorite pasta or use in lasagna.
Place potatoes in large pot and fill with water to about 2 knuckles worth (of a small hand) of water above potatoes. Add about 1 tbls. or more to water. Bring to a boil and boil for about 7-10 minutes according to the size of the potatoes. Place oil or fat in a 9 X 13 pan and place in the oven at 475 degrees. Drain potatoes in colander and let dry a bit. Shake the potatoes in the colander to rough the outsides and fluff the insides. Place the potatoes in the hot oil and toss carefully to coat them. Turn oven down to 400 degrees. Turn potatoes over once to help them "fry" more evenly. Let them cook for about 40 minutes or until the outside are golden brown and bubbly. Salt the potatoes with some coarse salt and enjoy!
Place the drippings and duck skin in a large skillet over medium-high heat. Add 3 cups of the eggplant and saute until eggplant starts to get soft, translucent and brown, about 5 minutes, stirring frequently. Add the onions and remaining 1 cup eggplant. cook until the onions start to brown, about 8-10 minutes, stirring occasionally. Add the finely chopped sweet potatoes. Continue cooking and stirring for 4 minutes. Stir in the garlic and cook 3 minutes, stirring occasionally. Add the bay leaves, 1 teaspoon of the salt, 1 teaspoon each of the white and red peppers, the mustard and thyme. Stir well, scraping the pan bottom as needed. Stir in 1 cup of the stock into the vegetables and cook 2 minutes, then add 1 more cup of stock. Cook 5 minutes, stirring occasionally. Stir in 1/4 cup of the sugar and cook 2 minutes, stirring occasionally. Add another 1 cup of stock and cook 10 minutes, stirring occasionally. Add the remaining 1/4 cup sugar and 1 cup more stock. Cook 10 minutes, then add another 1 cup of stock and cook 10 minutes more, stirring occasionally. Reduce heat to low and simmer 13 minutes. Stir in another 1 cup stock and simmer for 3 minutes. Remove from heat and strain well, forcing as much liquid as possible through the strainer. Place the strained gravy in a 2 quart saucepan. Add the diced sweet potatoes and 1 cup stock. Bring to a boil over high heat, then reduce heat and simmer 3 minutes, skimming any froth from the surface. Stir in the Grand Marnier and continue simmering for 7 minutes, stirring occasionally. Add the green onions, the remaining 1/2 teaspoon each of salt, white and red pepper, and the FINAL cup of stock. Bring gravy to a boil and simmer until it reduces to about 3 cups, about 8 minutes, stirring occasionally. Yield: About 3 cups.
Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast. Turn on machine (use white bread setting). If tomatoes are packed in oil, first blot them dry with a paper towel. Cut or snip tomatoes into small pieces-- but do not add them until after the first knead. If your machine has a fruit& nuts setting, add them when that beeper goes off.
Place cauliflower in a steamer basket over boiling water. Cover pan and steam about 8 minutes or until almost tender. Remove steamer basket and set aside. Heat a heavy nonstick skillet over medium high heat. Cook bacon 4-5 minutes or until browned. Add scallions, cauliflower and salt and pepper to taste. Cook 2 minutes, stirring frequently until hot.
Drain oysters. Place an oyster and a slice of water chestnut on each piece of bacon. Sprinkle with parsley and garlic salt. Wrap bacon around oyster and secure with wooden pick. Place angels on a broiler rack, approximately 4 inches from heat source, and broil 3 to 4 minutes. Turn carefully and broil on other side if desired. Cook only until bacon is done, being careful not to overcook oysters. Serve with a mixture of mayonnaise, mustard and horseradish.
Heat oil in large wok or fry pan. Fry onion until soft, add the garlic and the chicken until the chicken changes colour. Sprinkle the curry and flour over the chicken. Toss the chicken so that it is completely covered. Add the cinnamon and cook for 1 minute. Gradually add the stock, stirring well and season to taste with salt and pepper. Simmer gently for 10 minutes until sauce thickens. Remove pan from heat, stir in the yoghurt and coriander and serve immediately. Serve with rice and chutney.
Melt butter, cool, then pour into a 9 x 13 baking dish. Tilt dish to coat bottom. Combine eggs, sour cream, milk, salt and pepper until blended. Add the finely chopped green onions, or onion powder and pour into melted butter. cover with foil and refrigerate overnight. Next morning bake at 350 F for 35 minutes.
Mix oil and sugar together thoroughly. Add bananas, eggs and water. Sift dry ingredients and blend into mixture. DO NOT over-mix. Dust macadamia nuts with flour. Fold dusted nuts and pineapple into mixture. Lightly grease and paper line 3 mini loaf pans. Pour batter into loaf pans. Bake at 350 for 1 hour or until firm.
In a food processor or blender combine the cucumber, broth, cilantro, milk and lemon juice until pureed Season with salt. Cover and refrigerate until very cold (you can do the soup a day ahead). Ladle into bowls and serve.
In a bowl, combine ground beef and pizza sauce. Cut biscuits into quarters and place in a greased 9x13 inch baking dish. Top with the beef mixture. Bake, uncovered, at 400 degrees for 20-25 minutes. sprinkle with cheese; bake for 5-10 minutes longer or until cheese is melted. Let stand 5-10 minutes before serving.
Melt chocolate over low heat until smooth. Pour in peanuts, and mix well. Spoon out by the tablespoon onto wax paper. Let candy cool about 45 min. until hardens. You can add or take away from this easy recipe as desired.
Select very tender cut of beef from rib part, about one and a half inch thick, any length you desire (approx. 8"). Insert heavy string through one end and make a loop. Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day. Wash meat well with cold water and leave in clear water for one hour. Then drain and press between towels to remove moisture. Continue until meat is quite dry. Hang in cool airy place to dry about two weeks. Combine all above ingredients to make the Chairnen. Add water a little at a time to make thick paste. Soak meat in it for 2 weeks. Hang in airy place for 2 more weeks. May be used immediately, refrigerated, or frozen. NOTE: A cheese cloth casing may be used to slip meat into before hanging.
To marinate: Place chicken in a nonporous glass dish or bowl. Pour wine over chicken, then sprinkle with tarragon. Cover dish and refrigerate to marinate for 2 hours. Preheat oven to broil. Remove chicken from dish or bowl discarding remaining marinade and broil for 25 minutes or until cooked through and juices run clear. Meanwhile, steam asparagus to desired degree of doneness (prefer al dente). Prepare hollandaise sauce according to package directions. When chicken is cooked, arrange the breasts on a platter, place 4 spears of asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste. Sprinkle with cheese and serve.
. In a medium bowl, stir together honey, soy sauce, ketchup, hoisin sauce, ginger, garlic, onions, celery, red bell peppers and red pepper flakes. Place chicken breasts in the bottom of the crock-pot and pour the sauce all over the top. Cover and cook on low setting for about 4-4 1/2 hours and 2-2 1/2 hours on high setting until the chicken is cooked through and tender. *Note: Cook times vary depending on your crock-pot. This recipe only took 2 hours on high heat in my crock pot to be fully cook. Make sure to check for doneness and be prepared to cook longer, if necessary! 2. Once done cooking, remove the chicken to a plate and cut into bite size pieces. Add chicken back to sauce in crock-pot. 3. Cook broccoli slaw in microwave. Start by piercing the bag of slaw with a knife and place it in the microwave for 3-4 minutes until broccoli slaw is soft and cooked. Add to crock-pot and mix well to combine with chicken and sauce. 4. For each serving: Spoon 11/2 cups into each bowl and pour more of the sauce on top.
In a 1 1/2 qt casserole mix soup, milk, soy& pepper. Stir in beans and 1/2 can fried onions. Bake 350 for 25 minutes. Top with remaining 1/2 can of fried onions. Brown for 5 minutes more.
Preheat oven to 300 degrees. Combine all ingredients except pecans in large saucepan. Bring to a boil over medium heat, stirring constantly,. Boil for 3-4 minutes. Stir in pecans and toss well to coat. Spread pecans in a single layer on a cookie sheet. Bake 45 to 60 minutes or until nuts are crisp, stirring occasionally. Cool. Store in airtight container.
In large skillet over medium-high heat, heat the oil. Add the sprouts and garlic and cook until the sprouts begin to brown, about 2 minutes. Reduce the heat to medium-low, add the wine and lemon juice, and cook covered until the sprouts are easily pierced with a fork but not soft, about 3 minutes. Add the oregano and cook for 30 seconds. Remove from the heat and season to taste with salt and pepper. Serve hot or warm.
Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside. In a medium mixing bowl combine flour, cornmeal, the 1/3 cup sugar, baking powder, and salt. Make a well in the center of the dry ingredients. In a small mixing bowl combine egg, buttermilk, cooking oil, and lemon peel. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy). In another small mixing bowl combine cranberries and the 2 tablespoons sugar. Fold cranberries and walnuts into muffin batter. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in a 400 degree F oven about 20 minutes or until golden. Remove muffins from muffin cups. Cool slightly on a wire rack. Serve warm. Makes 12 servings.
Butterfly out the chicken breasts to as even a thickness as is possible. Chop onion. Mix together the 1/4 tsp of salt, pepper, onion powder, garlic powder and the ginger. Season chicken breasts with the spice mixture. Heat a large skillet over medium-low heat, and add the 2 TBS of oil. Brown the onion,and the chicken breasts for approximately 5 minute per side. Mix together all the remaining ingredients in a bowl. When chicken breasts are browned on both sides, add the sauce mixture. Simmer on medium-low heat for approximately 15-20 minutes, until chicken is done to an internal temperature of 170 degrees, and sauce is reduced and thickened. Taste sauce (say Yum) and add more pepper or soy sauce to taste, if desired. Serve over steamed white rice.
Bring a large pot of water to boil. Add 1 T. salt and penne. Cook until barely tender to the bite. Drain; set aside. In the same pot, heat olive oil over high heat. Add mushrooms and remaining teaspoons salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes. Turn heat to medium-high and add garlic. Cook, stirring, until fragrant, about 2 minutes. Stir in chicken broth and penne and cook until broth is absorbed. Stir in cheese until melted and coating the pasta. Take off heat and stir in mint. Serve immediately, topped with prosciutto and pepper.
Heat the pan to medium. Use just enough olive oil to coat the bottom of the pan; add a pat of butter. Put mushrooms in oil and butter cap side down. Brown the mushrooms really good on both sides. Once the mushrooms are browned, pour beef stock in pan, just enough to almost cover the mushrooms. Pour in wine until mushrooms are completely covered. Turn down the heat to low and let mushrooms simmer for at least 20 minutes. By then the liquid should be cooked down. Add another pat of butter right before all the liquid cooks out; remove from heat and serve.
To easily peel tomatoes, cut an X into the top or bottom of the tomato and place in boiling water for a few minutes remove, let cool slightly and remove skin. Dice tomatoes, place in food processor add tomato paste, chopped peppers, minced garlic, cilantro, salt, onions, garlic powder and oil. Process until mixed. This mixture usually fills my food processor, so I empty this into a bowl; add the can of diced tomatoes and process to chop the tomatoes a little finer. I then put this into first mixture and mix. At this point the salsa is ready to serve, but if left to sit in refrigerator for a few hours the salsa will thicken and the flavours will intensify. This method produces a fine textured salsa. I you like a chunkier salsa, I sometimes place onions, seeded peppers, cilantro, garlic in the processor whole and process until chopped. I then take the tomatoes and pulse them until I have the texture I like.
Wash lentils. Put all ingredients in large pot. Bring to boil then reduce heat and simmer 40 minutes til lentils are tender. Blend in blender in batches until all soup is smooth. Season with salt and pepper.
Combine butter and onion in small microwave-safe dish and cook on high for three minutes or until onion is soft and then stir it to make it sure it is combined. Beat eggs with sour cream in a small cup or bowl and then pour over onion. Cook on high about 1 1/2 minutes, stirring several times. Sprinkle bacon along rim of dish and cook on high for 30 seconds.
Preheat oven to 325 degrees F. Prepare a 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan. Place graham crackers and gingersnaps into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan. Bake until the crust is beginning to brown, 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes. In a large bowl, beat cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently. Gradually beat in granulated sugar until the mixture is combined, about 1 minute. Beat in eggs, one a time, making sure that each is fully incorporated. Beat in sour cream and vanilla extract until fully combined, about 30 seconds. Scrape the cream cheese mixture into the baking pan, over top of the cooled crust. Spread evenly. In a medium saucepan, combine 1/2 cup granulated sugar and 1/2 cup water. Simmer, stirring frequently, until the sugar dissolves. Add it rhubarb and ginger to the water and sugar syrup. SImmer, stirring occasionally, until the rhubarb is very soft and falling apart, 7 to 10 minutes. Remove and discard the piece of ginger. Cool for about 10 minutes. Using a teaspoon, spoon 1/2 cup of the rhubarb mixture gently onto random places over the surface of the cheesecake. Using a small knife, gently swirl the rhubarb mixture into the cream cheese mixture. Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 35 to 40 minutes, rotating the pan halfway through baking. Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours. Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars. Top the bars with the remaining rhubarb sauce immediately before serving.
Combine water, Sriracha and yeast in a large bowl; let stand 5 minutes until frothy. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour, salt, and egg to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up the rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Lightly coat surface of dough with cooking spray; cover and let rise in a warm place 30 minutes or until doubled in size. Preheat oven to 375 degrees. Bake for 40 minutes or until lightly browned on bottom and loaf sounds hollow when tapped. Remove from pan, and brush with melted butter. Cool on a wire rack.
Boil the potatoes in their jackets for 25-30 minutes. Peel the potatoes and put them on a lightly floured board. Mash them with a rolling pin. (You can also use a potato masher). Add flour, egg, parsley, salt and nutmeg. Knead well to form a smooth dough. Roll out the dough to about 1 cm thick or to the thickness of your thumb. Cut flattened dough into thin strips of 5 cm long. Gently roll out the strips or stretch them until the ends taper. Leave aside for 15 minutes. (Alternatively, you can immediately toss the noodles into boiling water. Remove them when they rise to the surface). Heat lard in a pan and fry the noodles till golden brown. Serve with roast pork, racks of lamb, sauerkraut or any cabbage dish.
Combine the granulated sugar, brown sugar, and water in a small heavy saucepan. Cook over medium-high heat until the mixture turns dark amber, washing away any sugar crystals clinging to the inside of the pan with a damp pastry brush. While the sugar is caramelizing, heat the milk to a simmer in another saucepan or in the microwave. When the sugar is fully caramelized, stir the warm milk into it. The sugar will immediately crystallize, and the milk will vigorously bubble and steam. Stand back so you don't get burned. Then, as the bubbling subsides, stir the caramel until it becomes smooth and fluid again. Remove from the heat, stir in the vanilla, and let cool for 5 minutes. This syrup will keep in the refrigerator for up to 2 days, but must be warmed until liquid before using to make a soda. Divide the liquid caramel among four tall glasses. Stir 1 cup seltzer into each. Fill the glasses with ice and serve. To mix with seltzer 1	batch caramel syrup 4	cups seltzer.
1. Cut cake into 1-inch squares. 2. Layer half of squares into 12 individual bowls. 3. Sprinkle with half of the Chambord, half of the raspberries and half of the banana slices. 4. Top with half of the pudding and half of the whipped cream. Repeat with the remaining layer. 5. Chill for eight hours or overnight.
Place the eggs in a pot with enough cold salted water to cover. Place over high heat and bring to a boil. Boil for 5 minutes only, then take off the heat and let the eggs sit in the pot, covered, for an additional 10 minutes. You'll get perfect hard boiled eggs using this method, without the outside of the yolk turning green. Drain the water out and either run cold water in or use ice cubes. If you don't cool them off quickly enough, they will develop a green skin between the yolk and the white. Peel the eggs, quarter and plate them. You can make these eggs a day or 2 ahead of Easter. If you wish to dye them, purchase "Paas" dyes or another edible dye version and follow the package directions.
Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in Cheddar cheese, salt, dry mustard, and paprika. Gradually stir approx one-fourth of hot mixture into beaten egg; add to remaining hot mixture. Cook mixture over low heat 1 minute. Serve over toast points.