HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300°F and prepare baking sheet. I like to line a jelly roll pan with parchment paper, but you can grease your pan if you like. Combine brown sugar, cinnamon and cayenne, set aside. In a bowl large enough to accommodate nuts, whisk the egg white; add nuts, cranberries, sprinkle with sugar mixture and toss to coat. Spread onto prepared baking sheet. Bake for 18-20 minutes or until golden brown, stirring once. Cool completely. Store in an airtight container up to a week.
In a small saucepan, combine the sugar, cornstarch and butter; stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk. In a large mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Divide between two freezer containers. Stir melted chocolate into one container until well blended. Cover and freeze both mixtures for 6 hours or until firm. To assemble, place 1/3 cup of ice cream on the bottom of a cookie. Top with another cookie; press down gently. If desired, roll sides of ice cream sandwich in chocolate chips, jimmies, peanuts or coconut. Wrap in plastic wrap. Repeat. Freeze until serving.
In a large bowl, whisk 3/4 cups of milk and pudding mix until smooth. Whisk in the sugar, vanilla, cinnamon and nutmeg. Stir in the remaining milk. Refridgerate until serving.
Peel eggs. Divide sausage into 12 equal portions. Roll each egg in flour then wrap the sausage around each egg. Dip sausage-wrapped eggs into beaten egg and roll in Panko bread crumbs. Heat oil to 350F and cook each egg for 4-5 minutes or until sausage is cooked and browned. Drain on paper towels and serve warm or cool.
Stem the spinach and place in a large bowl. Cover with a paper towel and refrigerate while preparing the rest of the salad. In a 9-inch skillet, cook the bacon until crisp. Transfer to a paper towel-lined plate. Pour off the fat. Put the skillet back over medium-high heat and add a tablespoon olive oil. Put the mushrooms into the skillet and saute until they are soft and have given up their liquid. Remove with a slotted spoon to a plate. Put the remaining 2 tablespoons olive oil, lemon juice, mustard and salt into the pan and mix with a spatula to dissolve the mustard. Put the bacon and mushrooms into the pan and cook 30 seconds to thicken the juices. Pour over the spinach, season with pepper and add the Parmesan. Toss and serve.
Place vegetables in a deep bowl. In a separate container, combine sugar, salt, pepper and Ranch dressing. Mix well and pour over veggies. Stir to coat well. Seal container and let sit 3-4 hours, or overnight, before serving.
Cut each chicken breast horizontally down the center into 2 pieces, so that you have 4 pieces. Place chicken pieces in a bowl and cover with chicken broth.Refrigerate and let chicken soak in broth for about 2 hours. In a large bowl mix egg and buttermilk.remove chicken pieces from chicken broth and dip in the egg & milk mixture. Season chicken with pickling spice or dill, pepper, onion powder, poultry seasoning and monosodium glutamate. In a medium skillet or saucepan heat oil to 350 degrees. Coat chicken pieces evenly in breadcrumbs.Place chicken in oil, and fry for about 15- 25 minutes until chicken is well done, turning chicken pieces once in oil.Remove from oil and pat grease off chicken. Prepare biscuits as directed on box or package that biscuits came inches. Place one chicken breast in each biscuit, and serve.
In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat. Remove from heat. Grate orange peel and chop orange segments. Add orange peel, (I only used the zest and took the peel off the orange) chopped orange and liqueur. Spoon into tart shell and place on baking sheet. Bake in preheated 400*F oven for about 20 minutes or until pastry is golden.
Mix custard powder in jug with 50 ml milk. Mix till there are no lumps. Add rest of milk, stirring well so there are no lumps. Add sugar and stir. Microwave on full power for 2 and a half minutes. Remove from oven and stir thoroughly. Microwave again on full power for a further 2 and half minutes. Stir well, add essence. Adjust sugar and thickness if desired.
Season lamb shanks with salt. Place flour in bowl and coat shanks lightly in flour. Heat oil in large heavy based pan with fitted lit. Brown lamb shanks and remove from pan. Add chopped vegetables and garlic to pan scraping up the "browned bits". Stir until soft. Add ras-al-hanout (morrocan spices) and stir to develop flavour. Add about 1 heaped tablespoon of the flour used to coat the shanks. Add 2 to 3 cups of the vegetable stock, as well as the tomatoes and honey. Add lamb shanks, bring to the boil. Cover and simmer on low for 2 hours. You can add more stock if necessary. You can place the pan in the oven on low heat covered for the slow cooking. When complete, season to taste.
Warm olive oil in a skillet over medium heat while dicing onion and celery. Saute vegetables until onions turn clear. Remove from heat. In a large pot (6 qt or larger, I use an 8 qt stock pot) over medium-low heat, combine tomato juice, tomato paste, water, diced tomatoes, onion, celery, sugar, and seasonings. Heat gravy to a boil (shouldn't need to raise heat above medium) and add sausages; boil for about 30 minutes, stirring occasionally. Prepare pasta according to package directions and drain. Spoon a small amount of gravy over pasta (in its own pot) and stir gently to help prevent sticking. Serving size is roughly a cup of pasta, one sausage, and about 3/4 cup gravy.
Mix together cake mix, sugar, oil and nectar. Add 1 egg at a time and stir until blended. Add lemon juice and lemon zest and mix well. Pour into greased and floured Bundt pan. Bake 325 oven for 1 hour. Invert onto plate. Make glaze and pour over warm cake. For glaze: Mix powdered sugar, lemon juice and zest.
Marinate your beef or chicken for about 5 hours using about 1/2 the bottle of the teriyaki sauce. Put oil in a wok or a frying pan with a cover and heat. Drain the meat from the marinade discarding the marinade and add the meat and garlic to wok. Cook until it is done about 7 minutes. Remove the meat from the wok and wipe out the wok with a paper towel. Add more oil and stir fry the carrots for about 6 minutes. Add the zucchini, crookneck squash, baby corn and mushrooms and stir fry for about 10 minutes. Add the meat back into the wok and stir through and add more teriyaki sauce to taste. Cover and cook for about 5 minutes. Serve over rice.
Bring milk and salt very slowly to the boil. Remove from heat and stir in white vinegar. Leave to cool. When cool pour mixture into a muslin bag and allow to drip.
Preheat the oven to 350 degrees. Cream the margarine or butter with the sugar. Add the egg and mix. Then blend in the rest of the ingredients except the chips. Spread into a greased 9x13" baking pan. Sprinkle the chocolate chips on top. Bake for 30-35 minutes. Cool and then cut into squares.
In a pressure cooker, saute bacon until crisp. Add oil, onion, garlic and chicken. Saute 3 minutes. Stir in tomatoes, salsa, peppers, carrots, chicken broth, salt, red pepper flakes and hot pepper sauce. Close pressure cooker and heat on high to develop maximum pressure. Reduce heat to maintain pressure and cook 6 minutes, then release pressure. Remove the chicken and cut it into bite-size pieces. Add chicken, corn, cilantro and sherry to the soup. Bring to a simmer and cook 2 minutes. Combine flour and butter into a paste, then add it one tablespoon at a time, mixing until the soup is creamy. Cook 1 more minute. Add half-and-half and mix thoroughly. If not using a pressure cooker, you will need to cook for a longer time, though I have not tested the recipe this way.
In bowl for standing mixer, pour boiling water over oats and soak for 1 hour. Sprinkle yeast over cooled mixture and mix. Add maple syrup, salt, oil, and 3 cups of flour and mix. Cover with plastic wrap and let rise for an hour. Move to mixer and mix on low while adding remaining flour, 1/2 cup at a time to form a smooth, elastic dough. Kneed with dough hook for 10 minutes. Divide into 2 pieces, put in oiled loaf pans and let rise about 45 minutes. While dough is rising, preheat oven to 350°F. Bake 40-50 minutes until golden brown.
Preheat the dutch oven in the fire pit by placing embers around and on top. If using an oven preheat to 425 degrees. Butter an 8x8 or 9 inch baking dish. Combine the dry ingredents and stir with a fork to airate. Set the bowl aside. Whisk together the milk, sour cream, egg, melted butter and syrup. Stir in the corn Fold the wet ingredents into the dry until well combined. Do not try to get out all the lumps, you will make the dough tough. Turn into the prepared pan and place into the dutch oven. If you are using a home oven place on the middle rack for 30 minutes. Carefully add embers around and on top of the oven and bake at least 30 minutes. Take the oven from the fire pit and check for doneness with a straw or toothpick. Be careful not to get embers inside when you lift lid. Remove from oven and let cool before serving.
Poultry Liver Mousse : In a skillet, brown poultry liver and shallots in butter at high heat. Add salt and pepper. Deglaze with wine and cognac. Let reduce by half or until the liver is pink. In food processor, reduce the liver in a smooth puree with sugar, oregano and 1/4 cup of heavy cream. Strain in a sieve. Cover and refrigerate about 45 minutes or until completely cold. In another bowl, whip remaining heavy cream until soft peaks. With a spatula, add whipped cream to liver mousse by folding. Adjust seasonings. To serve as appetizer, distribute in shot glasses. Cover and refrigerate about 45 minutes or until ready to serve. To serve as a starter, distribute in espresso cups, martini glass or other small bowl that contains 1/3 cup. Garnish: In a bowl, stir all ingredients. Add salt and pepper. When ready to serve, garnish each serving with 1 teaspoon of the garnish. Garnish with chives, if wanted.
Preheat the oven to 450°F. Slightly overlap the sliced potatoes in a 9X13 metal pan. Mix oil, garlic, oregano, 1 tsp salt and the crushed red pepper in a bowl. Pour over potatoes. Pour wine and 1/4 c water over the potatoes. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until the potatoes are tender, about another 35 minutes. Place fish on top of potatoes. Drizzle with remaining 1/4 c oil. Sprinkle with salt, pepper and 2 tbsp parsley. Bake uncovered until fish is opaque in the center, about 18 minutes. Sprinkle with the remaining 2 tbsp parsley and serve.
Line a 9inch square baking pan with foil; butter the foil with 2 tbls. butter. Set aside. In a large heavy saucepan, combine milk, sugar and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from heat; stir in chocolate chips and marshmallow creme until melted. Fold in caramels, cashews and vanilla; mix well. Pour in prepared pan. Cool. Remove from pan and cut into 1-inch squares. Store at room temperature.
In a large saucepan over medium heat, cook the onion, celery and carrots in the olive oil, stirring frequently, until golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, bring to a simmer, and cook, uncovered, for 10 minutes to reduce the liquid. Pick over the lentils, discarding any stones or misshapen lentils. Rinse well and stir into the saucepan. Stir well; add the stock, and bring to a simmer over medium heat. Reduce the heat to low and cook, uncovered, until partially softened, about 30 minutes. Add the escarole, salt, and pepper and cook until the lentils are tender, about 30 minutes longer. Ladle into warmed soup plates and sprinkle with the cheese. Serve immediately.
Combine mayonnaise, sweet relish, minced onion, and salt in a small bowl. Mix thoroughly. Chill for at least 1 hour to allow flavors to blend. Remove from fridge about 10 minutes before serving and stir well. Tip; If making sandwiches, add even more Mc Donald's flavor by lightly toasting cut sides of regular hamburger buns in a dry, nonstick skillet over medium-high heat. Watch closely so they do not burn. Melt a slice of American cheese atop a piece of cooked, breaded fish {Mrs. Paul's works well} and assemble sandwich.
In a saucepan, bring pineapple, peppers and 3/4 cup sugar to a boil. Add cornstarch by mixing a small amount of liquid in the starch in a separate bowl before adding to the pineapple mixture. Let boil until peppers start to integrate into the liquid but before they start to turn color (sorry this part is vague, but I let mine boil/simmer for about 7-10 minutes stirring constantly so nothing burned or stuck to the pan). While pineapple is simmering bring milk and vanilla beans to just about boiling (you will need to scrape your vanilla beans and add both the pulp and the bean). Separate egg yolks and whisk in a medium bowl with the last 1/4 cup of sugar. Once milk is almost boiling add small amounts to the egg and sugar mixture to temper the eggs. Add slowly or you will have scrambled eggs! Once the milk has been added completely put it back in the pan and bring to a simmer or to 175°F which basically ensures you have a custard consistency. Once you reach custard consistency immediately remove from heat and pour through a fine mesh sieve into a large bowl. Add pineapple and pepper mixture to the bowl and stir until it starts to cool. Add 2 cups of creme and stir until thoroughly incorporated. Chill for at least 4 hours before putting it in the ice cream maker.
Melt butter in a large skillet. Add the cabbage and onions and cook until tender. Season to taste with salt and pepper. Add the cooked gnocchi and toss and serve.
Cream butter& sugar, stir in vanilla. Mix in flour and salt. Chill dough 2 hours (I never do this). Shape rounded teaspoons of dough into balls. Place on ungreased cookie sheet,flatten shighlty. Indent centers and fill with jam. Bake at 375 for about 12 minutes. Watch the bottoms as they are alot like shortbread cookies and the bottoms get brown quickly.
Preheat oven to 450 degrees. Place pizza crust on baking sheet. Bake until crisp at edges, about 13 minutes. Transfer crust to rack; cool to lukewarm. Blend cream cheese with next 4 ingredients. Season with salt and pepper. Spread cheese topping over crust, leaving 1-inch border. Top with salmon. Slice pizza and transfer to platter.
Divide a head of cauliflower into florets that are all roughly the same size. Steam cauliflower pieces over boiling water (15 to 20 minutes), or until the cauliflower is tender. Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt. When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture. Pour all of the pureed cauliflower into a medium sauce pan. Dissolve the corn starch in the remaining 1/4 cup of water and add the solution to the cauliflower. Add the cream, salt, white pepper, garlic powder and onion powder to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.
In a large bowl sift together flour and salt. Blend in the cold butter cubes using you fingers or a pastry blender until the mixture resembles coarse meal (the mixture should be pea-size). In a small bowl whisk together egg, ice water and vinegar. Add to the flour mixture, stirring with a fork just until incorporated (the mixture will look somewhat lumpy). Transfer the mixture onto a LIGHTLY floured surface. Gather the dough together with your hands and gently knead with the heel of your hand once or twice (just enough to bring the dough together, do not overwork the dough or it will be tough!). Form the dough in a semi-flat ball or rectangle. Cover the dough tightly with plastic wrap and chill for 1 hour or up to 8 hours. Roll out the dough, then cut into desired size circles. Fill with favorite fillings then close the dough over the filling as you would a pierogi. Brush the ends with egg wash then seal together with a fork. Bake as desired.
Cook and drain spinach thoroughly. Drain and chop artichokes. To spinach and artichokes, add all other ingredients EXCEPT breadcrumbs. Pour mixture into a sprayed 8x8 or 9x9 pan. Cover with foil. Bake 400 degrees 20 minutes. Uncover; top with crushed crackers. Bake an additional 5 minutes until bubbling.
Wash chicken and pat dry, using paper towels. Blend spices, salt and ginger together. Peel back skin of drumsticks, pat flesh with spice mixture and replace skin. Line casserole dish with potatoes, then cover with drumsticks. Intersperse with rows of cabbage, apples, onions and carrots. Sprinkle extra spices and bay leaves over, tuck cinnamon chards in between vegetables and sprinkle with vinegar, orange juice and olive oil. Cover tightly and braise at 160°C for 1 hour. Remove lid or aluminum foil and continue braising until golden brown.
Cream together sugar and butter in a bowl; add milk. Stir in almond, coconut, and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours. Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.
Boil spaghetti according to package. In a large skillet heat oil. Add garlic and saute. Add salmon, broth, parsley, cream cheese, milk and salt. Heat on med. heat until cream cheese is melted and everything is well heated. Serve over spaghetti. Garnish with olives.
Whisk garlic, sugar, mustard, grated onion, salt and pepper, red pepper flakes, vinegars, and lemon juice in a medium bowl. Whisk together oils; add to vinegar mixture in a slow, steady stream, whisking until emulsified. Whisk in herbs, celery seeds, and Parmesan cheese. season with extra salt and pepper. Refrigerate in an airtight container up to 1 week. Enjoy!
Combine flour, baking powder, salt and cinnamon. Cut butter into dry ingredients until crumbly. Beat eggs; add sugar and beat well. Stir into dry ingredients. Add lemon peel, nuts and currants; mix well. Optional Tip: To soften the currants, add them to @ 2 tablespoons lemon juice and a tablespoon of brandy- - bring to a boil (I use the microwave) and remove from heat, cover and let steep for 15 to 30 minutes, then drain and add to recipe. Drop by teaspoonfuls onto lightly buttered cookie sheets. Bake in preheated 350 degree oven 12 to 15 minutes. Remove to wire racks to cool. Sprinkle with confectioner's sugar. Makes 6 1/2 dozen.
Instructions: * * * Meat filling * * *. You will find the meat filling recipe under the Pastelillos recipe. Notice the meat combination of beef, veal and pork. You can leave out the veal and pork if you wish. Cut off the ends of the green bananas and with a paring knife make a slit length wise, making sure not to cut to deep, you just want to penetrate the skin. Place the bananas in a pan with hot water from the faucet and salt. This will make it easier to peel the skin off the banana. Once you have completed this stage, you will notice that the skin has started to come away from the banana. Take your knife and just move from side to side in a rocking motion. Do this the length of the banana and notice how easy the skin comes off. Place the peeled bananas in a pot with cold water and salt making sure that they are completely covered in water and set aside. Follow the same procedure with the green plantains and set aside. Peel the yautia and place in a pot with cold salted water. Peel the white potato and place in cold salted water. If you have or can get hold of a large deep roasting pan it will help you with the next step, and that is the grating part of this recipe. That's right we are going to have to use a grater. If you want a true Alcapurrias we are going to use some elbow grease, no blender or food processor. You can start by grating the green bananas right into the roasting pan, followed by the rest of the other vegetables except for the potato, leave that for last. The potato has always been used to clean and remove the residue of the other vegetables. Once you have completed the grating add the sofrito and mix thoroughly. Add 1/2; the can of evaporated milk and continue mixing. This would be a good time to add salt and pepper to taste. Now finally you can add the achote colored oil making sure to strain the oil so that none of the achote seeds fall into the mixture. Make sure that the mixture has completely absorbed all of the seasonings. The best way to this is to make sure that your hands have been washed clean and work the mixture like if was a piece of flour dough. Once you have completed the mixing of the masa put it in a large covered bowl and allow to rest in the refrigerator for at least four hours or preferably over night. When you are ready to fry the Alcapurrias, fill a deep fryer or caldero with enough oil or shortening for deep frying and heat to about 360 degrees. Make sure to wash your hands and then scoop out level kitchen spoon full of the mixture and place it on the palm of your hand. Add a teaspoon of filling in the center and then fold and roll into a cylinder shape making sure that the filling is well encased into the mixture. Set aside until you have at least two or three to fry at a time. Fry the Alcapurrias bathing the top parts by spooning the hot oil over them until golden brown. Don't raise the heat anymore than you have to you want them to fry slowly so that they will cook completely inside. Once they are done remove from the fryer and allow them to drain on a paper towel.
Bring the cream, garlic, nutmeg and pepper to a boil. Reduce heat to low; stir constantly. Discard the garlic after a minute or two. Add the cheese, 1/2 cup at a time, stirring constantly, until melted and smooth. Pour into a bowl to cool. When cool, cover and refrigerate until firm, 4 hours to overnight. Scoop out with a melonballer. Arrange the balls like a bunch of grapes, garnished with a paper or real "grape" leaf. Serve at room temperature with slices of baguette, crackers or rusks.
Toss the meat with the mustard to coat evenly. In a Dutch oven casserole, saute the meat in very hot butter for a few minutes until meat loses its pinkness. Meat is very tender. Do not overcook. Remove meat and set aside. In the same pan, saute shallots and mushrooms in butter until mushrooms are tender. Add the wine and cook a few minutes until wine has evaporated. Add the flour and seasonings and cook for 1 minute, stirring. Add the meat to the pan, stir in the sour cream and heat through. Do not allow to boil. Serve on a bed of buttered noodles.
Toss lettuce and strawberries. Just before serving add crumbled onion rings and crumbled peanut brittle and toss with dressing. I have used Mesclun from my garden (Spring mix) - mix of young tender lettuce varieties and a sprinkling of arugula and we love those flavors. Another variation is that I substitute an apple for the strawberries and toasted pecans for the peanut brittle. I have also used the dressing over fruit (strawberries, mandarin oranges, apples, etc.) and topped with toasted pecans.
Cook the box of spaghetti, sprinkling a teaspoon of salt into the pot with the spaghetti, until tender. Strain the spaghetti; add the butter and milk; once dissolved, turn heat to low and add all of the cheese. Stir until cheese has completely melted. Enjoy!