HumbleIntelligence/food-ner-1-Million huggingface dataset:
preheat oven to 350*. in a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds, add ginger, sugar and lemon juice. beat until combined, scraping sides of bowl as needed during mixing. beat or stir in flour, then stir in lemon peel and sage. TO PREPARE MODLED COOKIES:. Lightly grease cookie sheets, set aside. lightly oil ceramix or wooden cookie molds.wipe off excess oil with a paper towel.lightly coat a mold with flour, then tap mild to remove excess flour. evenly press dough into prepared mold.if necessary, trim off excess dough with a serrated knife. unmold dough onto a lightly floured surface by tapping mold gently on board until dough starts to release. using a metal spatula, transfer cookies to prepared sheet.flour the molds between each use, but do not oil them again.yield depends on size of mold used. STAMPED COOKIES:. shape dough into 1-1 1/2" balls.place balls 2" apart on an ungreased cookie sheet.using a floured cookie stamp or the floured pattern bottom of a glass, flatten balls to 1/4" thickness.makes 36. bake in a preheated oven for 10-12 minutes or until edges are golden. cool on cookie sheets on wire racks for 1 minute.transfer cookies to wire racks and let cool completely. TO STORE:. place cookies in layers seperated by waxed paper in an airtight container, cover.store at room temperature for up to 2 days or freeze undecorated cookies for up to 3 months.
Position oven rack in middle position; preheat oven to 350°; grease a 16 cup tube pan. Whisk the flour, cinnamon, baking powder, baking soda, and salt together in a bowl. In a big bowl, beat the sugar, oil, eggs, and vanilla together using an electric mixer on medium speed until thick and glossy, about 2 minutes. Decrease mixer speed to low and slowly beat in the flour mixture, in 3 additions, until just incorporated. Stir in apples and nuts. Scrape batter into prepared pan; smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter. Bake for 50-60 minutes, until a wooden pick comes out with a few moist crumbs attached, rotating the pan halfway through baking. Let the cake cool in the pan for 10 minutes; run a small knife around the edge of the cake to loosen, then flip it out onto a wire rack. Turn the cake rightside up and let it cool completely, about 2 hours. The glaze: boil all of the glaze ingredients together in a small saucepan over med-high heat until thick and syrupy, about 1-2 minutes. Drizzle the thick glaze over the top and sides of the cake, let the glaze set, about 25 minutes before serving.
In a Dutch oven, brown ground beef with onions and garlic; drain. Add remaining ingredients except cheese; mix well. Cover and bake at 350°F for 1 hour or until hot and bubbly. Sprinkle with cheese just before serving.
In a skillet over medium high heat heat 1 tablespoon oil for about 30 seconds or so. Add lamb to skillet, cook until browned (3-5 minutes) in batches if necessary. Transfer lamb to slow cooker as it is cooked. Reduce heat to medium and drain all but 1 tablespoon of the fat from the skillet. Add onions, carrots and celery to skillet and cook stirring until vegetables are soft (5-10 minutes). Stir in garlic, herbes de Provence, salt and peppercorns and cook another minute or so. Stir in bay leaves, broth and tomatoes (with the juice) and bring mixture to a boil and then transfer mixture to slow cooker. (see my note in description - I also added a lamb bone chopped into two pieces so it would fit in my crock pot). Stir in lentils. Cover and cook on low for 8 hours or on High for 4 hours or until mixture is bubbly and lamb and lentils are tender. (Remove bone from crock pot - see note in description) Stir in chard in batches, stirring into the stew. Cover and cook on High for 20-30 minutes or until chard is tender. Discard bay leaves.
Pour all liquid ingredients into smoothie maker or blender. Add all the frozen ingredients. Blend at low setting for 30 seconds then high setting until smooth. Serve immediately.
In a small mixing bowl stir together flour, chopped pecans and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface roll the ball into a 10-inch circle. Line a 7-inch pie plate or quiche dish with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry.
Core cabbage and boil in pan of water with 3 tblsp vinegar,boil about 25 minutes till leaves are soft. While the cabbage is boiling,cook bacon, crisp and crumbled set aside. Saute onions and garlic,set aside. Mix beef and pork with eggs,spices,rice and 1/2 cup onions and garlic and bacon. Cut thick vein from leaves. Fill cabbage leaves with 2 tblsp of filling place seams down. Combine sauce,sauerkraut,remaining onions,garlic, sugar,salt,paprika,and pepper. Pour over cabbage rolls. Can be made in crockpot 6-8 hours low or stovetop bring to boil cover and simmer 3 hours or in the oven 350 foil covered for 2 hours. When the rolls are done add a mix of cornstarch and water to thicken the sauce and pour over rolls to serve.
Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour. In a medium bowl, whisk together flour, salt, and pepper; set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs. Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture. Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed. Let cool completely. Transfer crab cakes to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks. To serve, preheat oven to 425 degrees. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes. Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds. Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.
NOTE: Be sure to grate the orange rind before juicing the oranges. Combine first 3 ingredients in a large saucepan; bring to a boil. Cook 7 minutes or until cranberries begin to pop, stirring occasionally. Stir in chipotle and remaining ingredients. Reduce heat and cook for 20 minutes or until mixture is thick, stirring occasionally. Chill. 1/4 cup serving size: 95 calories, fat 0.1 gr., carb 24.5 gr., fiber 2.4 gr., 0 cholesterol, sodium 55 mg.
Preset oven to 180C (350F). Cut plums in half and remove stones. Place plums, cut side up, into a rectangular baking dish- corningware, pyrex or similar. In a large jug, combine Marsala, vanilla, cinnamon, sugar and lemon rind. Mix well then pour this mixture evenly over the plums. Bake on the centre shelf of the oven for 40 minutes, turning plums over after 20 minutes. Remove from oven and strain liquid into a small saucepan. Remove the lemon rind and discard. Make a paste with the arrowroot and a little water and add to the juice in the saucepan. Place pan over a medium heat and cook, whisking constantly, until it reaches simmering point. Simmer sauce for about 5 minutes until it is slightly thickened and glossy- it will thicken more as it cools. Pour the liquid back over the plums. Serve plums hot or cold with cream or ice-cream.
Trim fat from meat and if need be, cut the meat to fit the cooker (3 1/2 to 4-quart cooker). Brown meat on top of stove in a Dutch oven. Brown on all side using the 1 tablespoon of cooking oil. Sprinkle meat with salt and pepper. Cut up any large pieces of dried fruit; place the fruit in the slow cooker; add the onion wedges. Place the meat on top of the fruit and onion; sprinkle with allspice and pour in the apple juice. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hour.
In a medium bowl, stir together ground pork, pepperoni, bread crumbs, pizza sauce and oregano. Shape mixture into 6 patties. Grill or broil burgers 5 minutes per side or until no longer pink inside. Place burgers on buns; top each patty with cheese.
Pre-heat oven to 350 degrees. Mix all ingredients (except Roast) in a bowl. Place Roast in a shallow baking dish, just big enough to hold Roast and sauce). Pour sauce over Roast. Bake for 3 hours. Slice or shred. Serve on buns (with or without cole slaw! ;) ). *the original recipe does not call for it but I have found that it is helpful to periodically spoon some of the sauce back over the top since you do not cover it at all. *I have also tried this in a crock pot set on low for roughly six hours. The roast came out much more tender and easier to shred but, because they trap the liquid, the sauce was much too runny for our taste.
Combine 1st four ingredients in a ziploc bag or shallow pan. Add steaks to marinade. Marinate for 1-2 hours, turning steaks in marinade frequently. Grill steaks to desire doneness. I grill for 3-5 minutes on each side for medium-rare/medium doneness. While steaks are grilling, combine vinegar and bleu cheese to a creamy consistency. Serve sauce as a condiment to steaks.
Preheat oven to 375°F. Clean potatoes and wrap with foil. Bake for 1 hour or until tender. Cut a large X on top of potato and make an opening. Load with topping. Variation #1 Ham and Alfredo: Pour Alfredo sauce in a sauce pan and stir in ham. Cook over medium heat until mixture is hot. Spoon mixture over potatoes. Variation #2 Broccoli and Cheese: Heat Brocoli and cheese mixture in a sauce pan over medium heat until hot. Spoon mixture over potato. Variation #3 Tex Mex: Spoon 2 Tablespoons of salsa on each potato. Top with sour cream and guacamole. Variation #4 Chili and Cheese: Stir chili and cheese together in a medium sauce pan and heat on medium heat. Cook until cheese is melted and spoon mixture over potatoes.
Empty pudding packet in medium bowl. Pour whipping cream over, beat with electric mixer until smooth, 2-3 minutes. Add softened cream cheese, beat again until smooth and creamy. Add your choice chopped nuts as a garnish, if desired.
Cook macaroni according to package directions; drain and transfer to a large bowl. In a medium bowl, whisk together mayonnaise, vinegar, mustard and garlic powder; stir mixture into cooked macaroni. Fold in celery, red onion and parsley. Season to taste with salt and black pepper. Serve warm or chilled. Yields about 2/3 cup per serving.
Preheat oven to 425. Butter the ramekins and dust with cocoa powder (optional). Cut each caramel square into a few smaller pieces and press some salt onto them and set aside. If you leave them whole, they might not melt all the way through. Microwave the chocolate and butter for one minutes in a large bowl. The chocolate will not have completely melted at this point. Whisk till the chocolate and butter combines. Add the sugar and mix it inches Add the eggs and incorporate. Stir in the flour. Work the flour in gently to combine. Divide batter evenly between the 4 ramekins. Gently scatter the caramel bits around the batter, trying not to press so hard that the caramel rests on the bottom of the dish. Place ramekins on a cookie sheet and bake between 10 - 14 minutes. The cake is ready when it has a domed appearance, the centre is a little moist and the edges of the cake, dry and firm. Leave in ramekin for 5 minutes before inverting onto serving plates. Run a knife around the cake and carefully invert. Garnish with some extra salt. Note: The recipe works extremely well with the salt flakes -- anything else would really affect the taste. Plan well when you want to serve them. If not served within 10 minutes of taking them out of the oven, the caramel tends to harden up.
Place ingredients in order given by manufacturer of bread machine. Add cherries at the beep (after the first kneading). Select Sweet setting and Light Crust setting; press start.
Vinaigrette: Place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings. In a large bowl toss Romaine lettuce, chicken, cucumber, tomatoes, onion, celery and. Dressing until evenly coated. Refrigerate at least 30 minutes.
Pour the water in a saucepan and heat it until medium hot. Mix the cocoa powder with the water. Add in Splenda and mix until the mixture becomes creamy and thick. Do not add too much Splenda as biscuits themselves are the major source of sweetness in the recipe. Crush the biscuits separately in a bowl. Make sure the pieces are neither too big nor extremely powdery. We just need small pieces. Add the cocoa mixture to the bowl and mix it lightly with a spoon. Take a small plastic bag and put in the resulting mixture, roll the plastic bag in a cylinder like shape. Put the bag in a Refrigerator and allow it to cool for 4-6 hours.
Crust: Combine crushed graham crackers and 5 tablespoons of butter until mixed to a flaky consistency; Add powdered sugar, just to sweeten the crust slightly Press into the bottom of a spring form pan. You may bake the crust at this point (optional) 350 deg for 5 minutes; I like it better if you don't bake it. Cake: Mix cream cheese, sugar, eggs. Add vanilla and if desired 3-5 drops (or so) of Almond extract. Mix again till smooth and creamy. Bake 20 minutes at 350 degrees. Topping: Mix sour cream with white sugar to taste and again a few drops of almond extract to taste. Top the cooked and cooled (slightly) cheesecake with the spread (not all the way to the edge). Bake 350 degrees for 5 minutes; should be done but not brown. Optional fruit topping: 1/2 package frozen raspberries in a saucepan and cover with water and some lemon juice. Bring to a boil and add sugar to sweeten (as much or little as you want) and corn starch to the desired consistency and return to a boil, STIRING constantly.
Sprinkle chops with pepper and saute with olive oil in a large skillet until golden brown on both sides. If there is too much oil in the pan remove some but not all. Add 2 cans of tomatoes and kosher salt. Bring tomatoes and pork chops to a boil for several minutes. Reduce heat and simmer. Cover skillet and cook for 1 1/2 to 2 hours or until chops are tender and almost falling apart. Add basil leaves 5-7 minutes before removing skillet from heat. Use left over sauce from skillet to go over your pasta.
Mix sugar, butter, egg and vanilla in a large bowl. In another, medium-sized bowl, mix the dry ingredients. Gradually add this mixture to the larger bowl, beating with a hand-held mixer. Cover and refrigerate for a minimum of one hour. Heat the oven to 375°. Shape the dough into 1-inch balls. If you want to add sprinkles, place the balls into a shallow pan, such as a pie pan, that has a layer of sprinkles on the bottom. Gently flatten the dough into the sprinkles using the bottom of a glass. If you are not using sprinkles, dip the bottom of the glass in granulate sugar. Line a cookie sheet with parchment paper. Bake until barely browned (these cookies are meant to be soft) or about 8 minutes. Immediately remove from the cookie sheet and lay on aluminum foil.
Fry the potato circles and drain them on kitchen paper (chip fryer helps and kills the time). Whilst potatoes are draining: Heat olive oil in a pan. Add onion when translucent/browning. Add mince cook until grey looking then add garlic. Salt/pepper to taste and cook until brown. Then add sliced mushrooms (if not in sauce optional). When the meat is brown add pasta sauce (add chillies if you like it spicy)and bring to boil then lower the heat to simmer. for 20 minutes stirring occasionally so as not to stick to the bottom. Whilst the sauce is simmering cook the bechamel. Bechamel sauce;. Melt two table spoons of butter. Add flour until you form a roux (thick paste). Then add either milk or half milk half stock, your choice, until you get the right consistency of thickness of the bechamel (remember thickness not runniness -- if runny just add in small portions of sifted flour until you get the right consistency. Add half of grated cheese. Now you should have all three main ingredients at hand. Layer an oven dish of your choice with the potato circles then a layer of the sauce. Repeat until the last layer being the potatoes leaving enough space for the bechamel sauce. Then sprinkle the rest of the cheese and place in the oven gas mark 7 until you see the bechamel layer browning. Take out let it set for 5 minutes and serve with any green salad. Trust me it is well worth the preparation time.
preheat oven to 375. wash cauliflower. pat dry. chop cauliflower into about 1 inch pieces. rub pieces individually in margarine. place on tin foil covered pan. season with black pepper, seasoning salt, italian seasoning, garlic powder, parmesian cheese. wrap in tin foil. bake at 375 for one hour. let sit for 5 minutes. serve and enjoy.
Combine chicken with cornflour and shao sing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour. Place 1st measure of oil and chillies in a cold wok and then turn heat to low. Cook for about 11/2 minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper. Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies, and stir-fry for 1 minute. Add sugar and stir-fry for 30 seconds. Add remaining ingredients and stir-fry for 30 seconds. Serve immediately.
Simmer the vegetables in boiling water in a saucepan for 30 minutes or until soft. Drain well. Mash the vegetables with the butter and milk. Reheat gently and season to taste. Serve hot.
Cover the bottom of a 10 X 18 X 2 1/2 inch oval clay cooking pan (or a comparable glass or ceramic pan) with the olive oil. Place cut up chicken in pan skin side up. Place a bay leaf and chunk of onion under each piece. Dot chicken with butter pieces. Mix together tomato sauce, wine vinegar, sherry and crushed garlic. Pour mixture over chicken and sprinkle parsley on chicken. Bake uncovered at 250 degrees for 4 t0 5 hours. Baste frequently.
Heat 1 tsp oil in skillet over medium heat. Add onion and garlic, and saute for 2 minutes. Add pinch of salt and saute another minute. Stir in artichoke hearts and red pepper, and saute another 2 minutes or until heated through. Transfer to bowl. Heat remaining 1 Tbs. oil and chili powder in same skillet over medium heat, stirring to combine. Lay figs cut side down in oil, and cook 2 minutes. Transfer to plate. To make Dressing:. Whisk together oil, lime juice, and vinegars. Place watercress on salad plates. Top with artichoke mixture and drizzle with 2 Tbs. dressing. Add figs, sprinkle with pecans and green onions.
Preheat oven to 400°F Combine 2 tablespoons grilling sauce, 1 tablespoons olive oil, garlic, chili powder and pepper. Rub tenderloin with mixture. (To make ahead, refrigerate covered for up to 8 hours). Heat remaining olive oil in a heavy roasting pan over medium heat. Add tenderloin to pan, then place in oven until done to your liking , for medium, a meat thermometer in center of roast reads 160F, about 40 minutes. Add onions to roasting pan with tenderloin for last 20 minutes of roasting. Transfer roast to a cutting board and tent with foil to keep warm and rest. Place raosting pan on stove over medium heat. Add wine and bring to a boil, stirring to scrape any brown bits on bottom of pan. Simmer until reduced by half. Add broth and simmer for 5 minutes. In a small bowl, whisk remaining grilling sauce, flour and 2 tablespoons simmering broth and cook until thickened, about 3 minutes. Carve roast and place on a platter. Serve with sauce.
Heat the olive oil in a large skillet over high heat. Add the garlic and cook briefly. Add the onions and a dash of salt. Cook over med-high heat and stir, approximately 7 minutes Reduce heat to medium and cook, stirring occasionally, until the onions are golden brown. This will take about 25 minutes. Add the sage and vinegar and cook until the liquid evaporates. Add the stock and simmer for 10 minutes. Turn on the broiler. Ladle the soup into 4 flameproof serving dishes. Top with the croutons and cheese. Broil until the cheese melts, then serve immediately.
Dice the broccoli, cauliflower, and potato into roughly equal size. Bring the diced vegetables and vegetable broth to a medium simmer. Boil until the vegetables are tender. Remove from the heat and add the salt, pepper, and liquid smoke. Blend with immersion blender until smooth.
Arrange 10 graham squares, overlapping slightly, in an 8 inch square baking pan. In a large bowl, pour milk and then add dry pudding mix and beat with wire whisk for 2 minutes or until well blended. Let stand 5 minutes or until thickened. Gently stir in whipped topping into pudding mix until well blended. Spread half of the pudding mixture onto the graham squares in the pan. Top with another 10 graham squares and then remaining pudding mixture. Top with the remaining 10 graham squares. Refrigerate for a minimum of 3 hours. Spread with chocolate frosting just before serving.
Combine all dry ingredients. Blend (in a blender works best) the oil and water. Add to the dry ingredients. Roll out on pastry or wax paper. Place on cookie sheet (can be ungreased). Score into squares and texturize with fork. Bake at 350 F for 20 minutes.
First, put on your prettiest apron and flash your sweetest smile because you are all set to create a marvellous delight in your kitchen that you and your family are going to love! Now let's start off-- To prepare the dough, boil water in a large pot. Once it boils, lower flame and allow it to simmer. Take a bowl and mix semolina and sugar in it. Add it to the boiling water alongwith salt to taste. Stir it continuously (this is VERY IMPORTANT) as you add it and cook it until it becomes a thick mixture. Remove from flame. Allow it to cool. Knead the dough now to make it a little softer. Now start preparing the stuffing. To do so, take a large mixing bowl and in it mix together the freshly grated coconut, sugar and the cardamom powder. Heat this mixture on medium flame. Stir it continuously and cook until the mixture dries. Allow it to cool. Prepare balls out of the dough you had prepared earlier. Take a drop or two of ghee and apply it on your palms. Now carefully flatten each ball on your palm, or rather, in between your palms. Carefully, make a small non-pierced hole in the centre of each ball. Place a little stuffing on it and close the hole. Shape all balls likewise like flattened round cutlets. Heat ghee in a wok on high flame. Carefully, lower the semolina delights in the ghee and deep fry them on medium flame till they turn golden brown on either side. Remove onto clean paper towels to allow the excess oil to drain out. Now comes the part I love best- Garnish each delight with half a cashewnut for the mouth and red half cherries for 2 eyes! Ain't that pretty, eh! Eat'em, burp and smile with delight! Enjoy!