HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a food processor, combine butter, granulated sugar, and salt. Cover and process until smooth. Add milk, egg, egg yolk, rum, lemon peel, lemon juice, and orange peel. Cover and process until smooth. Scrape bowl. Add flour. Cover and pulse with several on/off turns until dough is smooth and thoroughly combined. Transfer dough to a lightly floured surface and knead, adding additional flour as needed until dough is soft but not sticky. Form dough into a ball and wrap in plastic wrap. Chill for at least 30 minutes or until dough is easy to handle. Or chill overnight and let dough stand at room temperature for 10 minutes before rolling. Divide dough into two portions. On a lightly floured surface, roll half of the dough into a 16-inch square, turning dough and adding flour to the work surface as needed. With a fluted cutter, cut the dough into 10 strips, about 11/2 inches wide. Cut strips in half crosswise to make 20 strips. Tie each strip with a knot in the center. Transfer dough knots to a baking sheet lined with waxed paper. Repeat with other dough portion. In a large saucepan or deep-fryer, heat oil to 350 degrees F. Fry eight dough knots at a time in the hot oil for 4 minutes or until crostoli are golden brown, turning halfway through cooking time. Drain on paper towels. Repeat with remaining dough knots. Cool completely. Sprinkle with powdered sugar before serving. Makes 40 servings Make-ahead tip: Freeze cooled crostoli the same day they are fried. Place in a resealable plastic freezer bag and freeze for up to 1 month. Sprinkle with powdered sugar before serving.
Grease and sugar an 8x2-inch microwave-safe baking dish. Empty peaches and syrup into the dish. Microwave butter in a 2-qt. microwave-safe bowl for 60 to 70 seconds on High, or until melted. Blend in the dry cake mix until crumbly. Sprinkle over peaches. Then sprinkle with brown sugar. Shield corners with foil. Microwave, uncovered, for 6 minutes at Medium (50%). Rotate dish. Microwave for 5 minutes at High. Remove foil shielding. Microwave again for 4-5 minutes at High. Cool 2- 3 hours to set.
Wash the Swiss chard; cut off stems, dice finely, and set aside. Chop the leaves. Heat 1 tablespoon olive oil in a nonstick 9-inch skillet with an ovenproof handle. Add onion, 1/4 teaspoon of salt, and rosemary. Saute 10 minutes over medium heat, until the onions are very soft and just starting to brown. Stir in the Swiss chard leaves and the remaining 1/4 teaspoon salt, and saute 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside. Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine. Wash and dry the skillet and return to stove top. Preheat the broiler unit in the oven. Heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom. Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm and golden on top. Loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges and serve.
Preheat the oven to 350 degrees. Flatten chicken breasts between wax paper. Combine egg yolks and water. Combine 1/2 c flour, salt, pepper, paprika, bread crumbs and 3 T parmesan cheese. Dip the chicken in the egg mixture. Roll in the flour mixture. Brown the chicken in 2 T butter. Place the chicken in a shallow baking dish. Bake at 350 degrees for 20 minutes or until juices run clear. To prepare the sauce: Melt 2 T butter in a saucepan. Stir in the flour. Slowly add the milk. Stir constantly until the sauce thickens. Add the worcestershire sauce, 1 T parmesan cheese and grated cheddar cheese. Stir until the cheese melts. Serve by pouring the sauce over the chicken breasts.
Cream butter. Gradually beat in sugar. Add egg yolks one at a time, mixing with butter/sugar mixture. Add flour gradually, mixing well. Add vanilla. Refrigerate dough until chilled. Roll out 4" piece of dough with enough flour so as dough does not stick to rolling pin or rolling surface. Cut into shapes and place on ungreased cookie sheet. Refrigerate extra dough and remove from refrigeration as used. Paint each cookie with egg whites and then decorate with colored sugar. Bake at 350° F for 10 - 12 minutes. Enjoy.
FOR SAUCE: In a medium bowl, mix together sugar, vinegar, sherry, soy sauce, chicken stock and cornstarch. Stir until sugar and cornstarch dissolve. Set aside. FOR PORK: In a large bowl, combine cornstarch, pepper and sherry. Add pork; stir to coat. Let sit for 15 minutes. Heat wok or large skillet over high heat. When pan is hot, add 1 tablespoon of oil. When oil is hot, add garlic, ginger and chilies. Add pork and stir-fry until lightly browned (about 4 minutes). Remove from pan and wipe pan clean with paper towels. Heat remaining oil in pan. Add bamboo shoots and onions and stir-fry for 1 minute. Return pork mixture to pan. Stir in reserved sauce and cook, stirring, until sauce boils and thickens. Serve over your rice of choice.
Adust oven rack to lower middle position and heat oven to 375. Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute. Add brown sugar, increase speed to medum-high, and beat until combined and fluffy, about 1 minute longer. Add eggs one at a time, beating thoroughly before adding the next. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer. Reduce speed to low and beat in buttermilk and half the flour mixture until combined, about 1 minute longer. Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins. Spray a twelve mold muffins tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray. Divide batter evenly using ice cream scoop or spoon. Bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it, about 25 minute Set on wire rack to cool slightly, about 5 minute Remove muffins from tin and serve warm. Makes 12 small muffins or 6 jumbo muffins.
Beat the egg whites until stiff. Add 1/4 cup sugar gradually beating well after each addition. Add butter and OJ concentrate to the egg yolks and beat thoroughly. Add remaining 1 cup sugar, flour and salt. Beat well. Add rhubarb to the egg yolk mixture and stir well. Gently fold in meringue mixture. Pour into unbaked 9" pie shell and sprinke with nuts. Set on a drip pan, cover with foil and bake 30 min at 400 degrees. Remove foil and bake until set 10-20 minutes more.
Preheat oven to 350 degrees. Cook kielbasa in frying pan. Combine all ingredients into casserole dish except cheese. Sprinkle cheese on top. Place in oven for 7-10 minutes. Let cool for 5 minutes and serve.
Combine flour, salt and beaten egg and mix with fingers until mixture is crumbly. Heat broth; add corn and bring back to a simmer. Drop rivels slowly into broth. Cook for about 10 minutes. Rivels will look like boiled rice when cooked.
Preheat oven to 350°F. Butter a 8x8x2-inch square baking pan. In a skillet, melt butter and saute onions until soft and beggining to brown, about 10 minutes. Spoon evenly into bottom of baking pan. Combine dry ingredients in a mixing bowl. Cut in shortening until well blended. Beat egg and milk together and mix with dry ingredients until just blended. Pour batter over onions. Bake 25-30 minutes. Turn out onto serving plate; cut into squares. Serve hot.
Cake-Preheat oven to 350 degrees. Grease a 9x13 pan. In a food processor mix first 8 ingredients with metal blade. Through feed tube add oil, eggs and vanilla pulsing to mix together. Put rest of ingredients into the processor and pulse just to mix inches. Do not over mix. Pour into cake pan and bake for 45-60 minutes. Frosting: Beat ricotta well add sugar and vanilla. Gentle fold the chips then the whipped cream. Refrigerate for the time it takes to cook and cool the cake, then frost cooled cake.
Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour. Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture. In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil. Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened. Remove from heat, add the turmeric and mix well. Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.
Place crushed biscuits butter and cinnamon in bowl. Mix to combine. Press mixture into base of springform pan. Regrigerate until required. Place cream cheese in a bowl. Beat until smooth. Add yoghurt, eggs, cream ,sugar and lemon rind. Beat well. Pour filling into prepared tin. Bake in slow oven (150 degrees C) for 1 hour or until filling is firm. Cool cheesecake in tin until ready to serve. You can store in fridge.
Combine the beef mince, breadcrumbs, capsicum, olives, basil, herbs, garlic, egg and onion in a large bowl. Season with salt and pepper. Divide the mince mixture into 8 equal portions and shape into patties. Preheat a barbecue plate or large non-stick frying pan over medium heat. Add the patties and cook for 5 minutes each side or until brown and cooked through.
This dough chills overnight. On the day you're ready to bake, preheat oven to 400. For the dark dough: sift together flour, salt, baking soda, cloves, and cinnamon and set aside. Grind or cut chocolate until it is fine (otherwise it will be hard to slice the dough). Set aside. In the large bowl of an electric mixer, cream the butter, add the coffee and brown sugar and beat well. Add the eggs and beat to mix. Beat in the ground chocolate. On low speed gradually add the sifted dry ingredients, scraping the bowl regularly. Don't overblend! Then stir in the nuts. Set the dough aside (not in the fridge) and make the light dough. Light dough: Sift together flour, salt, baking soda. Set aside. In a large clean bowl of the electric mixer with clean beaters, cream the butter. Add the vanilla, the sugar, water and beat well. Add the egg, beat to mix. On low speed gradually add the shifted dry ingredients. Don't overmix. Mix in the currents, lemon rind and cherries. Layer dough in the pans: one half the dark dough (carefully pack down and smooth), all the light dough (do the same), then the rest of the dark dough. Press down to make a compact loaf. Chill overnight (or for about twelve hours) in the freezer. To bake: preheat to 400. You'll need unbuttered cookie sheets, lined with foil if possible. Turn the pan over so that the cake of dough slides out, and peel off the foil or waxpaper. With a long and heavy knife, cut the cake in half the long way (if you used loaf pans); if you used a square 8x8 pan, cut it in three equal strips. Work with one piece at a time (wrap and freeze the others). Now slice the long piece you've got into individual cookies, about 1/3 of an inch thick. Place them 1 1/2 inches apart on the cookie sheets -- they will spread! Bake 10 minutes, watching carefully. The white dough should be lightly browned, but the dark dough will burn if you're not careful. If they come out of the oven seeming slightly underdone, that's good. They'll be chewy instead of brittle.
Brown beef and sausage with onion and bell pepper in a large Dutch oven over medium-high heat, stirring 10 minutes or until beef and sausage crumble and are no longer pink. Drain well. Place beef mixture in a 4 1/2-qt. slow cooker. Stir in tomato sauce and next 9 ingredients. Cover and cook on HIGH 4 hours. Serve on hamburger buns. Note: To freeze leftover Sloppy Joe mixture, let cool completely. Place in zip-top plastic freezer bags; lay bags flat, and stack in freezer. Freeze up to 1 month. Thaw overnight in the fridge, or defrost in the microwave.
Preheat oven to 350°F. Line muffin pan with paper liners or spray with nonstick cooking spray. Mix together flour, baking powder, baking soda, salt and sugar in large bowl. In separate bowl, combine the yogurt, egg, lemon extract and rind, and oil. Mix in the flour, blending just to incorporate the flour. Gently fold in the blueberries. Scoop batter into cups. Bake for 25 minutes or till golden. To make glaze, mix lemon juice with sugar. Spoon over hot muffin tops, or cool muffins to touch and dip tops in the glaze.
Combine cream cheese and cheddar cheese. Mix until well blended. Add remaining ingredients except for the pecans. Mix well. Divide mixture in half and place on sheet of plastic wrap and cover cheeseball mixture. (I usually form the mixture into a ball shape in the plastic wrap). Chill for several hours or overnight. (I usually chill mine overnight). Next day form the cheeseball mixture into a. ball and roll in the finely chopped pecans until the surface is covered. Makes 2 (1pound) cheeseballs.
Cook pasta 2 minutes less according to package time. Strain and reserve. While the pasta is cooking, in a large pot, brown garlic in olive oil over medium heat until golden, about 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Add a pinch of salt, stir, cover and cook for 3 minutes. Add stock, butter and white beans. Cook until the beans warm and the sauce slightly thickens, about 5 minutes. Add cooked pasta and heat through, about 1 minute. Adjust seasoning with salt and pepper. Plate into bowls and serve with Parmigiano-Reggiano cheese.
In a large saucepan cook all the sausage and onion until sausage is browned and onion is tender. Drain fat. Add the potatoes, your choice of broth, spinach, your choice of beer or water, and pepper. Bring to boiling; reduce heat. Cover and simmer about 20 mins or until potatoes are tender.
Heat oven to 375 degrees F. Lightly oil a shallow roasting pan. With sharp knife, make 4 cuts through skin of each fish. Place snapper in oiled pan. Drizzle, inside and out, with lemon juice, oil, and wine. Sprinkle with salt and pepper. Bake seasoned fish until cooked through, about 25 minutes total, or 10 minutes per each inch thickness. To serve, transfer fish to serving platter. Garnish with thyme, if desired. Serve immediately.
PLACE all ingredients in blender; cover. BLEND on high speed 30 sec. or until thickened and smooth, stopping occasionally to scrape down side of blender. SERVE immediately.
Preheat oven to 375 deg. Brown ground beef/ italian sausage Add Italian Seasoning to ground beef as it cooks. Spray casserole dish with non stick spray. After meat has been cooked and drained combine spaghetti sauce and meat, heat through. Place 1/3 of the sauce in dish to cover bottom. Layer frozen ravioli. Layer 1/3 of the sauce. Layer 1 cup mozzarella cheese. Layer frozen ravioli. Layer last of the sauce. Top with 1 cup mozarella cheese. Cover with aluminum foil. Cook for 40 minutes, then uncover and cook another 5-10 minutes. **Be sure to not let aluminum foil touch the top of the dish or it will pull your cheese off when you uncover it.**.
In a large pot layer the cabbage, beef, flour, salt and pepper. Cover 3/4 of the way up with water. End with the last layer of cabbage. Top with butter. Cover. Bring to a boil. Reduce. Simmer 3 hours. Serve with lots of good crusty bread.
Melt the butter in a wide stainless-steel pot (at least a 5-quart capacity) over medium-low heat. Add three-fourths cup of water and the carrot, celery and onion. Increase the heat to bring the mixture to a simmer, then reduce the heat to cook at a low simmer, covered, for 20 minutes. Add 4 1/2 cups water and bring to a boil over high heat. Add the spinach and boil for 1 additional minute, stirring until all of the spinach is well-wilted. Do not cover the pot: volatile acids, which are released when the vegetable is heated, will condense on the lid, fall back into the pot and cause discoloration. Puree the entire mixture using an immersion blender, or pour into a blender to puree, and transfer the soup immediately to a hot tureen. Do not strain the soup. Season with 1 1/2 tsps. salt and a pinch of pepper, or to taste, garnish as desired and serve immediately.
liberally butter a 2 quart casserole dish. Alternate layering macaroni and cheese slices in the buttered casserole. Beat eggs, milk, salt and pepper. Pour mixture over macaroni and cheese. Mix cracker crumbs with melted butter. Add to top of casserole. Bake at 350 degrees for 45 minutes or until a knife comes out clean when inserted.
Preheat oven to 350 degrees F. Combine the flour, baking powder and salt in a large bowl. Set aside. Combine the butter, granulated sugar and brown sugar in a large bowl. Beat with an electric mixer set on high until light and fluffy. Beat in eggs one at a time then stir in the vanilla. Gradually add the flour mixture, beating well after each addition. Fold in the chocolate chips, the walnuts and coconut, if using. Drop the dough by rounded tablespoonfuls about 2 inches apart onto ungreased baking sheets. Flatten the dough slightly with the back of a fork. Bake the cookies until golden, about 15 minutes. Cool on the baking sheets for 5 minutes then transfer cookies to wire racks to cool completely. Store cookies in an airtight container for up to 1 week or store in a freezer for up to 6 months. Thaw at room temperature.
Combine first six ingredients in skillet. Warm over low heat until cream cheese is melted, stirring occasionally. Stir in 1/2 cup of the shredded cheese and melt. Spoon small amount (about 1/3 cup) down center of each tortilla; roll up and place seam-side down in lightly greased 12 x 7 inches. baking dish. Spoon remaining picante sauce over enchiladas, cover with remaining cheese. Bake at 350°F for about 15 minutes or until heated through. Garnish with lettuce, radishes, and olives if desired. ENJOY!
Beat egg whites and sugar. Fold in corn flakes, nuts, and coconut. Add vanilla. Drop from teaspoon onto well-greased cookie sheet. Bake in moderate oven(350 degrees) 15-20 minutes. Place pans on damp towel; remove cookies immediately with spatula. If cookies stick to pan, return it to oven to soften. Granulated sugar may be used instead of brown sugar.
Place all ingredients in a large bowl. Mix at low speed until all ingredients are moistened. Scrape down bowl. Mix at high speed for 3 minutes. Fill baking cups 2/3 full. Bake at 350F for 20-25 minutes.
Combine papaya, tomato, onion, jalapeno, orange juice and lime juice in a skillet. Gently warm over medium heat. When the relish is warm, remove from heat and add cilantro, mint and salt.
Blend the cream cheese and cottage cheese together in a blender. Add salt and red chilli powder to the blended mixture and mix well. Arrange the cucumber slices very neatly on a serving platter. Place 2 tsps. of the mixture on each slice. Garnish with 2 1/2 inch pieces of chives, almond flakes and red bell pepper. Serve immediately.
Whisk first 4 ingredients until well blended. Stir in 5 dry ingredients just until moistened. Batter will be thick. Add bananas, pineapple, and nuts. Prepare muffin tin with non-stick cooking spray and flour or use paper liners. Spoon batter into muffin cups until they are full or slightly more. Bake at 350 degrees for 30 minutes, or until toothpick inserted in center of muffin comes out clean.
Sift together cornstarch, confectioner's sugar and flour. Blend in butter with spoon until smooth soft dough forms. Shape into 1 inch balls. Place 1 1/2 inches apart on ungreased cookie sheet. Flatten with lightly floured fork. Bake in 300 F oven for 20-25 minutes or until lightly browned. Note: If dough is too soft to handle, cover and chill for 1 hour. Hints: my sister got me into using confectioner's sugar instead of flour for flattening these cookies. We use the maraschino cherries cut in half and pressed into the center of the cookies after flattened. You can use glazed cherries too. We use one 1/2 red cherry and 2 1/4 green cherry to make holly berries on some cookies. We leave some without cherries, just in case someone doesn't want them.
Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan. Line pan with parchment, pressing the paper onto the bottom and up the sides of the pan; set aside. In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, the cornstarch and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs (mixture will look dry). Press firmly into bottom of prepared pan. Bake 15 minutes (crust will still look dry). Meanwhile, in a medium mixing bowl whisk together the eggs, granulated sugar, half-and-half and 3 tablespoons flour; divide in two bowls. In one bowl add lemon peel and lemon juice; in the other bowl lime peel, lime juice and green food coloring into other half. Pour the lemon filling over hot crust; bake 10 to 12 minutes or until set. Carefully pour lime filling over lemon filling; bake 10 to 12 minutes more or until set. Cool completely in pan on a wire rack. Use paper to lift uncut bars from pan. Cut into bars. Sift over powdered sugar. Top with lemon and lime peel, if desired. Refrigerate to store. Makes 32 bars.
Mince garlic and combine with melted butter in a large mixing bowl. Add potatoes and toss well to coat. Mix remaining ingredients and add to potato mixture and toss well. Turn potatoes out onto greased cookie sheet. Bake at 375° for 1 hour or until cooked through, turning 2 to 3 times while baking.
Preheat oven to 400 degrees. Prepare sweet galette dough. Combine flour, salt, sugar, cinammon in bowl of electric stand mixer. Add butter to mixture and blend until pea size chunks form. Slowly Add ice water with mixer at low speed and stop both mixer and adding the ice water immediately when dough holds together. Do not overmix. Place dough on floured board and divide into 2 round disks. Wrap each in wax paper and place in refrigerator for at least 30 minutes (can be kept overnight). Prepare Apple filling. Fill a large bowl 2/3 full with ice water. Add 3 Tablespoons lemon juice to prevent browning of apples. Peel, core and slice apples into 1/2 inch slices, place in bowl and set aside. In a smaller bowl mix together the remaining apple filling ingredients and set aside. Prepare Streusel. Mix all ingredients together to form small clumps. Set aside. FINAL ASSEMBLY. Roll each dough disk into 12 to 13 inch rounds. Dough should be about 1/4 inch thick. Place and center dough onto 15 inch lengths of parchment paper and then center paper on 10 inch tart pans with removable bottoms. Some paper and dough will hang over ends of the tart pan. Drain liquid from sliced apples. Add remaining flling ingredients to apples and mix well to combine. Add one half of apple mixture to each tart pan. Pile mixture higher in the center. Sprinkle apple mixture with streusel topping. Heavier in the center, lighter towards the edges. Fold over the dough edges onto the apple mixture and lightly pleat the dough all around the tart pan. The galette should be smaller than the tart pan. Brush exposed dough lightly with milk. Sprinkle turbinado sugar on dough. Place tart pans in oven and bake for 40 to 50 minutes. Check tarts after 30 minutes and if browning too fast, reduce heat to 350 degrees to finish baking. Bake until crust has a nice deep brown color.
Preaheat oven to 350. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, brown sugar, baking soda, cinnamon, and salt in large bowl. In a separate bowl, mix all wet ingrediants. Add wet mixture to dry stirring just until moist. Spoon thebatter into 30 muffin cups coated with cooking spray. Make sure that you coat the muffin tins really well, because this recipe does not include butter the muffin will stick to the muffin tin if you don't coat the muffin tin well. Bake at 350 for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediatley. Cool on wire rack.