HumbleIntelligence/food-ner-1-Million huggingface dataset:
in a mixer, cream the cream cheese then add the butter and mix until fluffy. add the sugar and beat in the eggs one at a time until fully incorporated into the mixture. add vanilla. add the chopped nuts and cranberries. sift together the flour, baking powder and salt. add to the mixture and mix well. garnish with nuts and cranberries on top. transfer into a loaf pan and bake at 325 degrees fahrenheit for 32 minutes or until cake tester comes out clean.
Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Bring a large suacepan of salted water to the boil. Cook the peas for 4 minutes (see note). Add the beans and cook for 2 more minutes. Drain and keep warm. Combine the oil, lemon juice, lemon rind, sugar, salt and pepper in a small saucepan. Cook, stirring, over a low heat for 2 minutes. Remove lemon mixture from the heat and stir through the mint. To serve toss in the peas and beans with warm lemon dressing. Note~ Frozen peas cook quicker than fresh peas. If using frozen peas then only simmer for 2 minutes before adding the beans.
Preheat wok or fry pan. Place a small amount of oil or stock in it. Add sprouted wheat and stir fry 3-4 minutes (to decrease stir fry time, steam berries first for 5 minutes). Add other vegetables and stir-fry another few minutes, until veggies are soft. Add spices to taste.
Combine all ingredients in a blender and blend until sugar has dissolved. Pour into ice cream maker. Once the ice cream has churned, put into plastic containers and freeze for at least a couple hours before eating.
In a large skillet over medium-high heat, fry the bacon until crisp, about 8 minutes. Add the onions, salt, and cayenne and cook, stirring, for 2 minutes. Add the garlic and butter, and cook, stirring, for 2 minutes until the butter melts. Add the flour and, stirring slowly and constantly, cook for 2 minutes. Add the milk and wine and stir to blend. Reduce the heat to medium, then add the mushrooms and shrimp. Stir and fold to mix and cook until the mixture is very thick, about 12 minutes. Add the lemon juice, green onions, and parsley and stir to mix well. Remove from the heat, add the beaten egg yolks, and blend well. Let cool to room temperature. Preheat the oven to 400 degrees F. Arrange the reserved oyster shells on a bed of rock salt in 4 pie pans or on a large baking sheet. Put an oyster in each shell and top it with about 2 heaping tablespoons of the sauce. Or, the oysters can be put in a shallow pan (without the shells and rock salt) and topped with the sauce to bake. Bake until the sauce is delicately browned and the oysters begin to curl at the edges, about 20 minutes. Serve hot.
Pour chicken broth into a microwave-safe bowl and microwave covered on high until broth is hot, approximately 3 minutes, depending on the power of your appliance. Meanwhile, chop cilantro, including stems. Reserve 1 cup of chopped leaves for garnish. Thinly slice ginger. Crush garlic cloves with the flat side of your knife. Cut chili pepper in half: remove seeds if you want less heat in your soup. When broth is hot, pour into a medium saucepan. Add chopped cilantro stems and leaves (except reserved cup) ginger, garlic and chili pepper and cover. Simmer over medium heat for 5 minutes. Strain broth into the microwave-safe bowl, then return strained broth to saucepan. Add shrimp and vegetables. Cook for 3 minutes. Garnish with cilantro leaves you've set aside and discard the rest.
Set oven to 350°F. Lightly butter 10-inch glass pie dish. Mix the cracker crumbs with the melted butter in a small bowl. Press the crumb mixture evenly over the bottom, and up the sides (but not to the rim) of the prepared pie dish; refrigerate while preparing the filling. In a food processor blend the cream cheese with 1/2 cup sugar (add more sugar if desired for more sweet taste) and the 2 Tbsp flour until smooth; add in vanilla. Gradually, pour in the half and half or whole milk; process until smooth, occasionally scraping down sides of bowl. Add in the eggs; process until blended. Transfer to prepared pie crust. In a small bowl, mix the remaining 2 Tbsp sugar with the cinnamon; sprinkle over filling. Carefully place the raisins on top of the filling (some may sink, but that is fine). Bake the pie until the center is set, about 1 hour. Remove from oven, and set on wire rack to cool for 1 hour. Refrigerate UNCOVERED until completely cold (about 2 hours). Cover and chill overnight.
Start boiling ear of corn. Alternately, frozen corn can be used instead. Start heating 2 tablespoons of olive oil in a small cooking pot on MEDIUM heat. NOTES: 1) other kinds of oil can be used instead if desired; 2) a small pot will allow less oil to be used: the fritters need to be at least partly immersed in the oil. Pan fry sausage and set aside. Blend cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl. Beat egg separately, then combine with ingredients in bowl. Add corn kernels and sausage to the mixture and blend thoroughly. Carefully use a spoon to place spoonfuls of the mixture into the oil. Patty-shaped fritters work best in a shallow pan, but you can make them any size or shape. Don't drop the batter into the oil. The fritters cook very quickly in a shallow pot because they're closer to the heat. Watch the underside of the fritter for browning. The fritter can brown in as little as 30 seconds, depending on how hot the pot is. Carefully flip the fritter over with a fork. Remove from heat when the fritter is browned. Placed finished fritters on a paper towel to remove excess grease. Sprinkle remaining salt on the fritters while still hot. Use a blend of sweet and sour sauce and hot sauce for dipping if desired.
Put the chicken broth, onion, jalapeno peppers, garlic, lemon zest, cumin seeds, cinnamon stick, and cloves in a soup kettle and bring them to a simmer. Cover, lower the heat, and simmer for 20 minutes. Strain the broth through a sieve and discard the solids. The broth can be refrigerated or frozen for later at this point. If serving immediately, return the broth to the pot and bring to a low boil. Add the shrimp, lemon juice, salt, and hot sauce. Cook briefly until the shrimp are pink and firm. Add the cilantro, and serve.
Combine water, sugar, and limeade until sugar is dissolved. Cover and freezer. Chop up and pour pop over. Garnish with lime slices.
Preheat the oven to 350°F Coat a 9" x 13" baking dish with nonstick cooking spray. Place the chicken pieces in the baking dish. Season with the salt and pepper. Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear. In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes until reduced by half. Preheat the grill to medium heat. Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce. Serve with the remaining sauce for dipping.
Preheat oven to 325 degrees. Trim the fat from the steak, and cut into desired number of servings. In a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side. Remove from heat. Stir the cream of mushroom soup, French onion soup and water into the roaster. Bake in the preheated oven 2 1/2 hours.
Cut onion in half lengthwise and then cut the halves into fine half rings. Heat oil over medium flame. When hot, put in onion and garlic. Stir and saute for 2 minutes. Put in lentils and 3 cups of water. Bring to a boil. Cover, lower heat, and simmer about 25 minutes or until lentils are just tender. Defrost spinach and add spinach, salt, and cumin to the lentils. Simmer 10 minutes. Add pepper. Serve.
Combine soy sauce, ginger and mirin in a bowl. Add pork slices, marinate for 15 minutes. Heat oil in skillet. Remove pork from bowl, reserve marinade. Saute meat quickly at high heat. Pour marinade into pan, give the pork a quick stir. NOTE: marinated meat burn easily, it's important to work quickly.
Heat the olive oil in a hot pan. Grate the onion and carrot and crush the garlic before frying together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Finally add the milk, and serve over your favourite pasta.
Toast the whole spices together in a small dry skillet over low heat. Stir and adjust the heat so spices toast without burning. Stir until the spices are totally fragrant and the fennel seeds and lighter colored spices are lightly browned, about 5 minutes. Stir in ground spices. Use a spice grinder or coffee grinder to grind the mix finely. Store in a tightly covered glass jar. May use in seasoning marinades and sauces, mayonnaises, chopped meat mixes, sauteed veggies and pastas. Enjoy!
Grease and flour two 8 inch round layer cake pans. Make, bake and cool cake according to package directions. Cook pudding as directed on package for pie filling. Cool for 30 minutes, stirring several times. Beat egg whites until frothy. Gradually add in sugar beating until stiff but not dry. With long serrated knife, split each cake layer into 2 thin layers. Place one cake on oven proof plate. Spread 1/4 of lemon pudding on cake and repeat with all cakes, ending with lemon pudding on top. Spread meringue around sides of cake, making elegant swirls. Bake at 450°F for 5 minutes or until lightly browned. Cool to room temp before serving. Store in refrigerator.
Thinly slice the apples into a small bowl. Stir in two tablespoons of lemon juice onto the apple. In a large bowl, combine the coleslaw, onion, celery, cranberries, and walnuts. Stir in the apples. In another small bowl, combine sour cream, mayo, sugar, salt, pepper, and remaining lemon juice. Poor the wet ingredients onto the coleslaw mix and combine. Serve chilled.
Peel and thinly slice potatoes. Coat bottom of 2 quart microwave dish with 3 tablespoons of butter. Layer 1/2 of potatoes, 1 cup cheese and 3 tablespoons of butter. Add next layer 1/2 potatoes and top with 1 cup cheese. Salt and pepper to taste. Add a thin layer of milk in bottom of dish, about 1/4". Cover dish with plastic wrap. Microwave on high for 10 minutes. Let sit 5 minutes before serving.
In a medium sauce pan over medium high heat melt butter. Add garlic and shallots and saute for 4 minutes-to just translucent. Whisk in the wine, cream and sesame oil. Cook to reduce slightly-just a little thick. Whisk in parsley and lemon juice. Taste and adjust with salt and sugar. Serve with steamed veggies or shrimp on buckwheat noodles.
Mix 4-1/2 oz butter with the herbs, spring onion lemon rind, 3/4 lemon juice, salt and pepper. Preheat oven to 400 degrees F (200C). Using your poultry shears, cut down either side of the backbone. Discard the backbone and gently flatten the chickens. Lift the skin from the breastbone and the legs. Gently push the butter between the skin and flesh. Tuck the wings and neck inward. Lay the chickens on a rack in a shallow baking dish. Brush with the remaining butter and juice mixture. Bake for 30-35 minutes, or until the juices run clear. Remove from oven when done, and set aside for 5 minutes before serving.
Add ingredients into blender. Start blending on slow speed and gradually increase to high. Blend until all ingredients are well combined. Garnish with sliced banana.
In a large pot, boil the potato chunks in salted water over high heat. Cook until the potatoes are tender, 10 - 15 minutes. Drain. Return the potatoes to the pot. Add the butter and buttermilk and mash well. Add in the remaining ingredients and mix/mash to desired smoothness.
Separate the leaves carefully from the head of the cabbage. blanch in boiling water for about 5 minutes until limp. Do not overcook. Drain in a colander. Cut out the thick secion[ribs], only removing the lower portion. Combine the mince with onion, rice, herbs and turmeric. Add 1 1/2 tsp salt and pepper to taste. Divide mixture into 18 portions. spread a cabbage leaf flat on the work surface and place one filling portion on the base of the leaf. Roll once, fold in the sides and roll up into a firm package. Repeat with remaining ingredients. Line a heavy pan with cabbage trimmings or a well washed outer leaf. Pack rolls in close together in layers. Add 1 cup cold water and invert a heavy plate over the rolls. cover, bring to a simmer and cook gently for 45 minutes. Blend sugar and vinegar and add to pan. tilt pan to blend liquids. Cover and cook for a further 30 minutes. Serve with chelou or flat bread.
In a Med Size Bowl stir well, Swiss Cheese, Onion and Mayo. Spoon into greased 1 Quart Deep Baking Dish. Sprinkle with Parmesan Cheese. Bake at 325 for 40 to 45 minutes or till onions are tender. Serve with French Bread or Assorted Crackers.
Rub the salmon filets with a little olive oil so they don't stick to the grill and salt and pepper them lightly. Cook the filets on a hot grill for about 5- 6 min. per side. They should still be rare in the middle. Cover with plastic wrap and chill for several hours until cold and firm. Remove from frig and remove any skin. Break filets up into small chunks and put into a bowl. If there is any juice on the plate they chilled on, dump it into the bowl with salmon. Add the celery, onion, capers and dill. Mix the olive oil, vinegar salt and pepper and pour over salmon. Mix well and serve cold or at room temp.
in a sauce pan(slightly greased with butter) on medium heat- add in orange juice and brown sugar. Amounts in the recipe are not exact, use to taste. Stir the mixture into a sauce (shouldnt be very thick but not runny). cut bananas into bite size pieces and add to sauce mixture. Coat well. squeeze the juice of the lemon (and orange) into the pan, mix well. Add more sugar if the mixture becomes too runny. add in vanilla, cinnamon and any other spice you would like to add in (I've used nutmeg with peaches before)stir well. add in rum, turn off the kitchen lights and light the bananas (when in doubt, use less rum than needed and repeat process until the desired flavor is obtained). let it burn out (use a metal spoon to slightly stir) and take off heat. serve over vanilla ice cream.
Pre heat oven to 350 degrees. Mix the 1st 6 ingredients together in mixer until crumbly -- Grandma says mix like pie crust. Pat all but approximately 1 1/2 cups of batter into a 9 X 13 cake pan. Bake for 10 minutes. While this is baking, melt the caramels with the 3/4 cup whipping cream. A double boiler is recommended, but you could use the microwave if you stop and stir often to make sure the caramels do not burn. Spread caramel mix over the 1st layer when it has baked. Use the remaining 1 1/2 cups of batter and pat down in small sections over the caramel mix. Return to oven and bake for about 15 minutes or longer -- til they are done. Remove from oven and cool. Enjoy! *Pointer-Can use Caramel bites that are now available in the baking aisle at the grocery store rather than having to unwrap all the caramels. Also, Grandma says that 1/2 and 1/2 could be used rather than cream if you would like.
Combine milk, eggs & soft bread crumbs. Add meat, mixing well. Shape into a loaf & place in a shallow baking pan. Combine brown sugar, vinegar, water dry mustard in a saucepan on medium heat. Bring to a broil, stirring constantly & pour over the ham loaf. Bake in a moderate oven (350 degrees) for one hour & 15 minutes. Serving size is approximate.
Heat oven to 350°F. Mix graham crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray. Pour condensed milk over crust; top with layers of remaining ingredients. Press nuts lightly into coconut layer. Bake 30 minute or until lightly browned. Immediately run knife around edge of pan to loosen dessert from sides of pan. Cool completely before cutting into bars.
Soften cream cheese. Combine all ingredients in small bowl. Blend well. Serve with wheat or butter crackers.
Vanilla Ice Cream: Insert butterfly. Add cream and vanilla to bowl and mix on SPEED 2 as you pour the condensed milk into the mix through the lid. Once all in increase to SPEED 3 for 2-3 minutes until mixture is thick and creamy. (I did this in two steps - 1 min 15 secs, followed by an additional 1 min - so 2min 15 sec total and it was perfect). Pour into suitable container and freeze until set. VARIATIONS: Fold through chosen variant SPEED 2 REVERSE counter-clockwise operation 5 secs. The variation ingredient may not be completely through the mix, but as you pour it into the freezing container it will mix a bit more. Adjust this time to your preference.
Chop the onion - not too finely. Cube the pumpkin. Cube the potato. Mix up the stock. Grate the carrots and get the cream out of the fridge. Saute the onion in some olive oil or margarine or butter - for a minute or two - add the pumpkin - stir every so often - add the potato and 1/3 of the grated carrots. When things start becoming slightly soft, add the stock. Add salt and pepper. NOTE - I needed a lot of salt for this to become properly tasty, but don't put too much in now. Wait until the soup is almost finished. Let cook for about 30 minutes. Turn off the stove and use a stick mixer to roughly puree the ingredients. Personally, I prefer leaving some nice little chunks in the soup for texture. Add the cream and the remaining 2/3 of the grated carrots and the chives. Stir carefully for a little while until the carrots have become warm, but by far soft. Add salt to taste. Serve with bread or add croutons to the soup. PS - next time I make this, I think I will add 2-3 cloves of garlic and possibly a bit more onion.
In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through.
In a large bowl, whisk together flour, yeast and salt. Now add the water, beer and vinegar. Fold batter using a rubber spatula. Scrape the dry ingredients from the bowl bottom and continue folding until a ragged ball of dough forms. Cover bowl with some plastic wrap. Allow to sit at room temperature for 8 to 18 hours. In a 10-inch skillet, place a 12 x 18 inch piece of parchment paper. Spray parchment paper with nonstick cooking spray. Take the bowl of dough and turn out onto a lightly floured work surface. Knead dough 10 to 15 times. Pull edges of dough from edges into the center to form a ball of dough. Place the dough with the seam side down, into the parchment lined skillet. Spray dough with nonstick cooking spray. Cover the dough loosely with a piece of plastic wrap. Allow to rise at room temperature until the dough is doubled in size, about 2-hours. The dough should not easily spring back when poked. Place a 6 to 8 quart, heavy bottom, Dutch oven with lid, on lowest oven rack. Preheat the oven at 500°F for 1/2 hour. Lightly dust top of dough with flour and then make single 6-inch long, 1/2 inch deep cut on the top of the dough with a sharp knife or razor blade. Take preheated Dutch oven from from the 500°F oven and remove lid. Using edges of parchment paper, pick up dough from frying pan and place into Dutch oven. Allow extra parchment paper to hang out of Dutch oven and cover dough with lid. Return covered Dutch oven to oven and turn temperature down to 425°F Bake bread covered for 30-minutes. Remove lid and continue baking until bread is deep brown and an instant read thermometer, inserted in loaf center, reads 210°F This may take 20 to 30 minutes after removing cover. When done, remove bread from Dutch oven and cool on wire rack for 2 hours, until bread reaches room temperature.
To make the chocolate genoise: Sift together the flour, cornstarch and cocoa. Whisk the whole eggs, yolks, sugar, and salt. Place over simmering water until the temperature is 100 degrees. Whip on high 3-4 minutes. Fold in the dry ingredients. Cover the bottom of a springform pan with wax paper and pour in batter. Bake 30 minutes at 350 degrees, then remove from oven and let cool completely. Meanwhile, boil the water and sugar. Cool and add 1/4 cup kirsch and the vanilla. Beat the butter and add in chestnut spread. Mix the remaining 2 tbs kirsch into the chestnut mixture. If sweetened chestnut spread is not available, use 1 1/4 cup chestnut puree with 1/2 cup light corn syrup. Bring the cream to a simmer, then remove from ehat and add chocolate. Let stand for 5 minutes, then whisk smooth. Cut the cooled cake into 3 layers. Brush the bottom layer with 1/3 of the sugar syrup, then top with 1/4 of the chestnut mixture. Add the middle layer, brush with another 1/3 of the sugar mixture, and spread with 1/4 of the butter mixture. Add the top layer and brush with the remaining 1/3 of the sugar syrup. Cover the top and sides with the remaining chestnut mixture. Chill the cake for 1 hour. Cover the cake with the chocolate-cream glaze. If desired, garnish with chocolate shavings. Chill before serving.
Fill a large stock pot with 3-4 liters (a gallon) of water, add salt, peppercorns, bay leaf, chili pepper and bring to boil. Meanwhile, wash your veggies, drain and rinse beans, peel and grate carrots, chop potatoes, onions, garlic, and bell pepper. Chop onions finely, grate carrots on coarse grater, crush and chop garlic cloves. Wash the beets (separate and discard the leafy part) and add them whole and unpeeled to boiling water. While they boil on low heat, saute in a heavy skillet with vegetable oil on medium heat chopped onion and grated carrots, until onion are golden. Add chopped garlic cloves and finely chopped red bell pepper, let them release flavor and add whole jar of tomato paste to the skillet. Stir well, and mix to blend the tomato paste in completely. Allow to saute a few more minutes, stirring often. Remove from heat and set aside. At this time your beats should be cooked already (depending on their size - usually 15-20 mins of cooking for medium sized ones), so remove them from boiling water and set aside to cool off. Add the rinsed white beans to boiling water and lower the heat. Now you chop potatoes and shred the cabbage as fine as you can. Wash parsley and dill, chop and set aside. Add potatoes and onions/carrots/garlic/bell pepper mix to boiling water, stir well and continue to cook on low heat. Beets by now should be cool enough to handle, peel gently and grate them on coarse grater. Add to borsch along with 2 tablespoons of vinegar (helps to retain that beautiful beet color and gives a slight acidic kick). Immediately add your shredded cabbage, cover and simmer for about 10-15 minutes. Add chopped parsley and dill, and more chopped garlic if you wish, and simmer covered for additional 3 minutes. Turn off the heat, and it's done. Let it sit covered for an hour or so to allow all the flavors to blend. Serve hot with a dollop of sour cream and a few pinches of chopped parsley and dill. Drop a shot of ice-cold pepper vodka and enjoy your borsch in good health!
Place salt pork in cold water, bring to a boil and cook for 45 minutes. Wash turnip greens in several changes of water; place into pot with pork and simmer for an hour. Drain water fromgreens and meat, reserve 1 1/2 cups of cooking liquid; chop greens rather fine and season well with salt and pepper. Place greens in a hot dish and arrange slices of pork on top. Pour reserved liquid (pot likker) over and serve.