HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, combine the butter, sugar, and the egg yolks. Beat until foamy, then add the cornstarch, milk, rum, cheese, lemon rind and raisins blending well. Beat the egg whites until they form soft peaks, then gently fold them into the cheese mixture. Pour the mixture into the prepared crust and bake for 50 minutes, or until the edges are golden brown. Cool and serve at room temperature.
In a large stock pot, add 2 cups liquid (water or broth) and stew beef. Bring to a boil and remove any foam from the water. Cook 5-10 minutes. Add onion, celery, salt, pepper, and parsley. Add tomato soup. Fill soup can with water and add to pot. Cook on medium heat for approximately 30 minutes. Add the raw vegetables next - turnips, potatoes, carrots, etc., and bring pot to boil. Cook over medium low heat until raw vegetables are tender, about 45 - 60 minutes. Stir occasionally and test doneness of vegetables with fork. Add other canned or frozen vegetables last; cook until thoroughly heated. Serve with grilled cheese or a green salad.
Boil cranberries and water until soft. Add sugar, cook 5 minute longer. Pour mixture over gelaten. Mix well. Add celery, nuts and salt. Chill until firm.
In a blender, place the ripe fruit, yogurt, honey and lemon juice. Add half of the apple juice and mix for approximately 1 minute. Add more apple juice if the smoothie is too thick. You can substitute some of the mango or bananas with strawberries, raspberries, ripe peach or other fruit of your choice. You may also substitute the apple juice with cranberry juice or pineapple juice.
In a large bowl mix the flour, sugr, cocoa powdrer, salt and baking soda. Once these dry ingredients are combined, add the melted butter and mix thoroughly. Add the beaten egg and mix thoroughly. Add the strong coffee and mix thoroughly. Chill the dough in the refrigerator for at least 1 hour. Overnight is fine too. When you're ready to bake, preheat the oven to 350. Roll the dough into 1" diameter balls with your hands. This dough may be sticky, so roll only enough for the cookies you plan to bake immediately and return the bowl to the refrigerator. Roll the dough balls in the bowl of sugar and place them on a greased cookie sheet, 12 balls to a standard sheet. Flatten slightly with the heel of your clean hand so they won't roll off on the way to the oven. Bake at 350 for 8-10 minutes. Cool on the cookie sheet for 1 minute and then move to wire rack to cool completely. If you leave them on the cookie sheet longer they will stick. White Icing - Mix the powdered sugar with the vanilla and the salt. Add the light cream gradually until the icing is the consistency you want. Put icing into a plastic food storage bag. Twist the top closed and cut off one of the bottom corners to let out the icing. Squeeze it out and drizzle it in fine lines over the cookies. Chocolate Icing - Mix the powdered sugar with the cocoa. Blend it until the resulting mixture is a uniform color. Add the vanilla and the salt. Add the light cream gradually until the icing is the consistency you want. Put icing into a plastic food storage bag. Twist the top closed and cut off one of the bottom corners to let out the icing. Squeeze it out and drizzle it in fine lines over the cookies. Let the icing dry completely and then pack in single layers in a box lined with wax paper. Do not stack them!
Pulse tomatoes a couple of times in food processor or you can buy crushed tomatoes. Place a 12-inch saute pan over medium heat and add oil. Add garlic to pan and stir occasionally or until garlic is lightly golden. Add red pepper flakes,basil and salt Cook 1 minute more or until garlic is medium golden. Increase heat to medium high and add the tomatoes, sugar and wine if you choose to use it. Stir occasionally until tomatoes start to thicken, about 5 to 8 minutes. Cook pasta until al dente or about 10 minutes. Drain pasta in colander, reserving about 1/2 cup pasta water in case sauce gets too dry. Add cooked pasta to saute pan and toss with sauce until sauce begins to coat pasta which is about 2-3 minutes. Serve and sprinkle with freshly grated Parmigiano-Reggiano cheese.
Cook onion and garlic in oil in a large saucepan or Dutch oven over medium heat until onion is tender. Stir in broth, pumpkin, coriander, pepper flakes and nutmeg. Bring to a boil. Reduce heat, simmer uncovered 5 to 10 minutes. Top each serving with 1/2 cup rice.
Brown ground beef, butter and garlic salt, then add pizza sauce and simmer for 5 minutes. Put ground beef mixture and cheese on hard rolls. Wrap in aluminum foil and bake in oven at 350° for 15 minutes.
Combine vinegar, water, 1 cup sugar and 2 teaspoons cinnamon. Stir over low heat until sugar disolves. Cook over medium heat for 20 minutes. Meanwhile, mix and sift flour, baking powder and salt. Cut in shortening; stir in milk with fork until soft dough forms. Roll out into a rectangle about 1/4-inch thick. Combine remaining sugar and cinnamon; sprinkle over surface of rectangle. Dot with 2 tablespoons butter. Roll up, starting at longer side. Cut crosswise into slices 1 1/4 inches thick. Place slices, cut side up, close togather in deep baking dish. Dot with remaining butter. Pour hot vinegar mixture over all. Bake at 375 degrees for 30 to 40 minutes. Serve hot with heavy cream.
Melt butter over medium low heat in large dutch oven; lower heat, add flour and salt; stir constantly until combined to prevent lumps. Add chicken broth and milk; cook until thick and bubbly, whisking frequently to prevent burning. Add remaining ingredients; mix well. Pour into 9 x 13 inch baking dish. Bake for 45 minutes at 350°F.
In a large bowl, sprinkle yeast over 1 cup water. Stir and let it sit for 10 minutes. Combine milk, 1 cup water, sugar and butter in a saucepan. Heat until butter has melted. Cool till it is lukewarm. Stir into yeast. Gradually add the flour and salt until dough is well combined. Knead for 3-5 minutes. Brush a bowl with half the oil. Add dough and turn over. Cover with a towel. Let it rise until double in volume ie. for about an hour. Punch down and knead briefly. Shape into rolls and place on a baking sheet, lined with parchment paper. You can sprinkle the pan with cornmeal first, if desired, for an extra crunch. Spread topping over loaves. Cover loosely. Let it rise until double for about an hour. Preheat oven to 350 deg F Cool on racks.
Preheat the oven to 350 degrees. Drain the yams. In a shallow baking dish mash one can of yams and leave the other can of yams in pieces (This is more of a personal preferance, you can leave both cans in pieces if you wish). Pour orange juice over the yams. Sprinkle on brown sugar and cinnamon. Dot with butter or margarine. Top the yams with marshmallows. Bake 30 minutes or until marshmallows have melted. Be sure to watch the yams the last 5 minutes because the marshmellows can burn.
mix juices together with sugar until sugar is dissolved. chill well. fill you glass with ice. fill glass half way with wine. add soda to fill glass 3/4 way. add juice to complete glass volume. garnish with slices of fresh fruit.
Cream together butter, peanut butter, and sugars. Add eggs, on at a time. Beat in vanilla. Combine dry ingredients and gradually add to creamed mixture. Stir in chocolate chips. Bake at 350 degrees for 45 minutes in a greased 9x13 inch pan.
Drain the pears, reserving juice. Set the pears aside and measure juice, adding water if necessary to equal 1 1/2 cups. Pour juice into a medium saucepan; bring to a boil. Add gelatin and stir until completely dissolved. Gradually add cream cheese, whisking until smooth. Cover and refrigerate until cool. Mash reserved pears; fold into gelatin mixture. Fold in whipped topping. Pour into a 6 cup serving bowl, and chill until set. Cooking time includes refrigeration time.
Preheat oven to 375 degrees F. Spray a 2 quart baking dish with Pam. In a heavy skillet, cook onion in butter over medium heat until softened, about 10 minutes. Add mushrooms and continue to cook until juices are released. Add soy sauce and sherry and continue to saute onions and mushrooms until liquid in the pan evaporates. Add flour, stir and cook for 1 minute. Add broth slowly, keep stirring as mixture thickens, then add milk. Add tuna, lemon juice, and salt. Add noodles, mix well, and put into prepared pan. In a bowl, mix bread crumbs, cheddar cheese, and the oil. Sprinkle this mixture over tuna and noodles. Bake until bubbly, 20 to 30 minutes. * the lemon juice is a great addition, but it's not a deal breaker - still yummy without. **remember, this recipe was originally from Gourmet - please note that dried bread crumbs will work just fine in a pinch - panko, too!
Open lamb out flat, place the fat-side down on a board. Using a meat mallet or rolling pin pound the lamb to even thickness. Combine herbs, rind, garlic, pepper and butter in a small bowl; spread the mixture over the fat-side of the lamb. Place lamb in a large shallow dish, drizzle the juice over. Cover, refrigerate 3 hours or overnight. Place the potatoes and onions in a large roasting dish; drizzle with oil. Bake uncovered, in a moderately hot oven 20 minutes. Place lamb, fat-side up, over the vegetables in the roasting dish. Bake uncovered in moderately hot oven about 40 minutes or until lamb doneness as desired. Remove the lamb from the dish, cover loosely with foil to keep warm. Drain the excess juices from the pan, bake potatoes and onions in a very hot oven another 15 minutes or until crisp. Slice lamb and serve with the vegetables.
Mix crust ingredients together and press in spring form pan. Bake 350° for 20 minutes or till light brown. Mix all cheesecake ingredients together till smooth. After crust has cooled pour in cheesecake and bake in 450° degree oven for 5-7 minutes. turn oven down to 250° degrees and bake 30 minutes more. Cool completely and refrigerate. For sauce combine sugar and raspberries in sauce pan. Boil and if desired strain to remove the seeds. Chill and serve over cheesecake.
Cook green beans as directed on package, do not overcook. Drain. Meanwhile when beans are cooking, melt the butter in a small saucepan; stir in the wine, vanilla, onion powder, salt and the pepper. Simmer for 2 minutes. Toss the butter sauce with the green beans. Top with the toasted almonds. To toast the almonds, spread the almonds in a single layer on a piece of aluminum foil. Bake 350' for 3-5 minutes.
Trim chops and roll in flour and salt. Fry in hot fat (butter or bacon drippings) until lightly browned on both sides. Remove the meat from saucepan and fry vegetables. Add water and stir until gravy boils. Replace meat and cook with lid on for 1 1/2 - 2 hours.
Put parchment paper on a cookie sheet or butter and flour well. Beat butter well with a mixer. Add sugar and beat till combined. Beat in eggs and as much flour as you can get combined with the mixer, then stir in the rest including lavender flowers. Drop by teaspoon onto cookie sheet. Space about 2" apart. Bake at 350°F. for 15 to 18 minutes. Cool. In a saucepan melt chocolate stirring constantly (or melt in the microwave oven on high until well melted.) Remove from heat. Dip half of each cookie in the chocolate and set aside to cool for about 1 hour. Mmmmm -- !
Heat the olive oil in a large skillet over medium heat. Once hot, add the shallots, beans, red pepper flakes, salt & pepper and cook for about 5 minutes until the shallots are softened, stirring occasionally. Transfer mixture to a small bowl, mash with a fork or potato masher. Taste to correct seasonings. Place one tortilla in the skillet and spread the bean mixture on only one half of the tortilla. Top with spinach, then sprinkle cheese on top. Fold the tortilla in half, press down and cook for about 1-2 minutes per side until golden brown and cheese is melted. Transfer the tortilla to a cutting board and cut into three pieces. Repeat with the other tortillas and remaining ingredients. To make the dip, combine the yogurt and BBQ sauce in a bowl and stir together. Serve warm with the dip.
In a large shallow dish, combine the paprika, cayenne, garlic powder, thyme, salt and lemon zest. Add the catfish fillets and turn to coat both sides, pressing the herb-and-spice rub into the fish. In a large non stick frying pan over medium-high heat, heat the oil. Add the fish and cook for 4 minutes. Pour the lemon juice over the fillets, turn and cook until the fish just separates when pressed with a fork, about 4 minutes.
In a medium bowl, stir together flour, confectioners' sugar, baking powder, and ground cloves. Beat eggs on high speed for 5 minutes. Add the flour mixture and beat on medium speed for 5 more minutes. Roll dough into 1/2 inch balls and place firmly on a well greased cookie sheet. Cover cookies with a tea towel and let stand over night. Cookies will rise and spread. Preheat oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 15 minutes until golden brown.
Wash dried beans well and soak in plenty of water for some hours, or bring to boil, turn off heat and leave covered for 2 hours. Drain, cover with fresh water and bring to boil, simmer for 1.5 hours or until tender. Drain, reserving a cup of the cooking liquid. Heat olive oil in heavy-based saucepan and cook onion, capsicum, garlic and chilli until onion is soft and translucent. Add oregano and cumin and fry for one minute. Add paprika, chilli, canned tomatoes with their juice, sugar salt. Bring to boil and simmer for a few minutes, stirring to break up tomatoes. Return beans and reserved cooking liquid to pan. Simmer, covered for 30 minutes longer. Serve ladled over rice and top each serving with a sprinkling of cheese, a spoonful of sour cream and chopped spring onions.
Heat oven to 375°F. Pat the pork dry and sprinkle with salt. Heat the olive oil in a large Dutch oven over medium high heat. Add the pork and brown on all sides. Add the relish, barbecue sauce, and 2 cups of water and bring to a simmer. Cover the pot and transfer to the oven. Braise the pork, turning over once, until the center is tender but not falling apart when pierced with a paring knife, about 2 1/2 to 3 hours. Transfer the pork to a cutting board and tent with foil. Strain the braising liquid through a sieve into a bowl and discard the solids. Skim the fat that collects on the surface and cover the bowl to keep the liquid warm. Cut the meat across the grain into 6 slices. Heat the vegetable oil in a 12 inch heavy nonstick skillet over medium high heat. Sear the pork slices in batches, until browned on each side. Transfer the pork to plates and spoon some braising liquid over the top.
Cook cranberries in vinegar until they burst open. Rub through a sieve. Add sugar and spices. Simmer until thick. Seal in sterilized jars.
Cook 1 package of egg noodles. Dice 1 large onion and fry till browned in a bit of butter and olive oil mixed together. Add diced cheese and salt & pepper to taste.
Lightly butter the bottom of a 2 quart souffle dish. Set aside. Melt 1/3 cup butter in a heavy saucepan over low heat stirring constantly. gradually add milk; cook over medium heat, stirring constantly, until thickened. Add cheeses, stirring until melted. Stir in corn, garlic powder, and red pepper. Beat egg yolks at medium speed with an electric mixer until thick and pale. Stir into corn mixture. Combine egg whites and cream of tartar; beat at high speed until stiff peaks form; fold into souffle mixture. Spoon into prepared dish. Bake at 350F for 55 to 60 minutes. Serve right away.
1. Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes. 2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 3. In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.Allrecipes home. My Note: What others have added, mustard, pickles, bacon, radishes, etc. Because everyone's tastes vary, as mentioned in the description, I encourage you to add "additional ingredients" to make this recipe "your own". Don't be afraid to experiment, that's what makes cooking fun. When adding bacon or chopped dill pickles, you may want to reduce the salt called for in the recipe. To make this quickly - first start cooking the eggs - then take out the large bowl that you will be using to serve - I peel and dice the potatoes and rinsed them in that bowl to get out starch - put potatoes in cold water and bring to boil - then lower heat to a slow boil and cook approximately 10 to 15 minute Your eggs will probably be finised by then so cool them down with cold water. Then mix all the ingredients for dressing in the bowl - add the chopped eggs and by then your potatoes are probably ready to add. Very little clean up and no waiting time for things to be done - I added a tablespoon of ground mustard to dressing and only used 2 eggs but that is just a preference. I thought this turned out great and it was fast. The inlaws/outlaws? (in Sweden) are in love with this and have asked for the recipe! Have Fun and Happy Cooking!
Preheat oven to 375°F. Melt butter in skillet. Add beef, cabbage, and onion. Cook until cabbage is nearly done-- DO NOT BROWN. Drain, add salt and pepper to taste. Roll out, (with pin), each dinner roll. Place 2-3 heaping tablespoons of cabbage mixture on each roll. Bring corners together and pinch shut, (reforming the roll). Bake at 375°F for 20 minutes or until brown. Brush tops with melted butter as the rolls cool.
Mix Mayo and lemon juice together. Add dried spices and mix well. Add rest of ingredients mix well and chill for atleast 2 hours. Enjoy!
In a medium saucepan, mix the milk together first with all the ingredients EXCEPT the egg whites and vanilla, with a wooden spoon or whisk. Don't turn on the heat yet. Whisk in the egg whites to the mixture, make sure there's no lumps. 3Carefully fold in the vanilla, making sure there's no lumpiness once again. Now turn on the heat to medium-high and whisk while it's heating, uncovered. Let stand for about a minute until it starts to boil. Keep mixing, and let the heat continue until the mixture thickens. When it thickens to a good pudding-like consistency, turn the heat off, and keep beating it with the wooden spoon or whisk to beat any lumps out and disperse the flavors properly. Pour into individual serving cups/ramekins/giant serving bowl whatever your choice is. Make sure you wrap the entire open area(s) with clingwrap! This is important to make sure an icky skin or gelatin-like consistency doesn't happen. (Props to Molly from Cooking Q&A for this tip, it really worked! :) ). Let set for at least 3 hours in the fridge prior to eating. Top with some whipped cream and enjoy! (Especially that Reddi Whip strawberry stuff for an intense berry overload.).
Sprinkle gelatin over papaya juice nectar in a medium saucepan, and let stand for 1 minute. Add sugar and cook papaya mixture over medium heat, stirring constantly, until gelatin and sugar dissolve. Remove mixture from heat and stir in lime rind. Chill mixture until consistency of unbeaten egg white. Add plain yogurt, pineapple and coconut extract, stirring well. Spoon 1/2 c pudding mixture in 6 individual dessert bowls; set aside. Peel and slice mango, brushing each slice with the lime juice. Arrange slices evenly over pudding mixture. Serve chilled.
Brown beef and onion in oil. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Serve over open hamburger buns.
Allow roast to stand at room temperature for at least 1 hour. Meanwhile mix salt pepper and rosemary together. Preheat the oven to 375 degree F. Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices. Place roast on a rack in the pan with the fat side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve. Remove roast 20 minutes after heating. Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.
Cover the beans with water, bring to a boil, cover, turn off the heat and let stand one hour. Drain the beans and add to crock pot. Add the rest of the ingredients, add enough water to just cover everything. Cover the pot, turn to high and walk away. Cook about 5 hours on high, or longer on low, depending on your beans and how firm you like them. Cut the chicken into bite-sized chunks. Serve topped with sour cream, grated cheese and/or chopped avocado. Note: I also add 1-2 teaspoons of a seasoning I buy in the local Mexican market called "Sal/Chile/Limon" - you could just add lemon juice, salt and more chile powder, lemon pepper, if you like - it's not essential.
In a mixing bowl, add the first 3 ingredients; beat with an electric mixer on medium speed until blended. Add eggs; beat until blended. In another bowl, add the flour, salt, baking soda, and cinnamon; stir to combine. Add to the shortening mixture; beat until blended. Add in the oats, raisins, and pecans, if desired; stir to combine. Drop batter by heaping teaspoonfuls onto lightly greased baking sheets. Bake at 350° for 10 minutes or until golden brown; transfer cookies to a wire rack to cool.
MAKE THE CREMOSO:. In a saucepan, heat the cream with the granulated sugar until hot to the touch. In a bowl, whisk the egg yolks. Gradually whisk in 1 cup of the hot cream. Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours. MAKE THE CUBAN COFFE OR ESPRESSO PARFAIT:. In a bowl, beat the cream with the confectioners' sugar, espresso and vanilla until firm. Spoon the cream into ten 1/2-cup ramekins and freeze until firm. Preheat the oven to 350°F Butter the bread on both sides & toast on a baking sheet for about 8 minutes, or until golden. Spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and drizzle lightly with olive oil. Serve the espresso parfait and toast on the side.
Clean mushrooms, removing stem. Combine butter, shallots, garlic and parsley in a blender or food processor. Process. Add lemon juice, salt and pepper. Blend briefly. Place mushrooms in a shallow baking dish. Fill each mushroom with a dollop of garlic butter mixture (about 1/2 or 1 teaspoon each). Bake at 400 degrees for 10 to 12 minutes.
Mix flour, cayenne, garlic and salt in a large zip-lock bag (or a bowl). Coat wings in flour mixture and place on ungreased cookie sheet. Place in refrigerator to cool and firm up the coating for an hour or so. Preheat oven to 400°F. Mix melted butter and hot sauce in a bowl. Gently coat wings in sauce mixture and place back on cookie sheet in single uncrowded layer. Bake for 45 min turning half way. Serve with blue cheese dressing to dip.
In a bowl, combine the turkey, apple, celery, walnuts and raisins. In a separate small bowl, combine the yogurt, mayonnaise, tarragon, orange peel, salt and pepper. Pour dressing over turkey mixture and stir to coat. Spoon 1/2 cup onto each roll.
Heat the oil in a large saucepan over medium-high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Add the pork and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes. Add the mushrooms and 1/2 teaspoon salt and cook, stirring frequently, until tender, 2 to 3 minutes more. Add the broth, fish sauce, and 2 cups water to the saucepan and bring to a boil. Add the wonton wrappers, reduce heat, and simmer until tender, 1 to 2 minutes. Stir in the lime juice. Serve with the scallion greens, chili peppers, cilantro, and lime wedges.