HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Prepare rice according to package directions. Spray 2 quart casserole dish with non-stick cooking spray. Spread cooked rice in bottom of casserole dish. Cover with broccoli. Top broccoli with cheese. Combine remaining ingredients in a small bowl and pour over ingredients in casserole. Bake until hot and bubbly; about 20 minutes. NOTE: It does not suggest stirring the casserole, but I did after 10 minutes because it seemed like the soup mixture wasn't seeping into the rice like it should have. I stirred and then baked for another 15 minutes and it was great.
In a heavy skillet (I think an iron skillet works best). Combine sugar,corn syrup, and water; cook slowly, stirring till sugar dissolves, cook to soft ball stage(275). Add peanuts and salt;Stir and watch so that peanuts don't scorch or burn. (They will pop & crack you want them to brown some for best flavor.) Cook to hard crack stage(300-310). Add butter and SODA; stir to blend,(Mixture Will Bubble), Pour onto buttered cookie sheet or cover with release foil for easy cleanup(do not butter);Makes2 1/2 Pounds.
Chop the green onion. Rinse the flank steak and pat dry. Place flank steak in a zip top bag. Mix remaining items and pour into bag. Marinate 8 hours to overnight. Grill very hot 4-5 minutes a side. Let rest, covered in foil (5 min). Slice diagonally on the bias (through the grain).
Preheat oven to 200C/400°F. Line a large baking tray with parchment paper. Divide cheese into small heaps on the baking sheet, spaced apart, to make 16 in total. Sprinkle a bit of your chosen herb(s) over each heap of cheese. Bake for 4-5 minutes until melted, lacy and golden. Remove and set aside for 1 minute to firm up a little. Lay each crisp on a rolling pin to curve it slightly, then cool. Serve as finger food or along side or as a garnish on creamy soup.
Stir it up until blended, then pour into flat box with sides about 3 inches high. Line box with waxed paper and pour in soap. Let harden a week or more.
Mix altogether. Preheat krumkake baker about 3 minutes. Bake in electric krumkake baker, 25-30 seconds. Roll into cone shape immediately. Cool completely before storing. I have never done this but have wondered if you could use same recipe except swap out the brandy and cardamon for limoncello? Or make a variation of a cannoli and stuff with cannoli filling instead?
Saute rice, celery and onions in margarine over medium heat until lightly browned. Gradually add water and seasonings and bring mixture to a boil. Cover and remove from heat. Let stand 4 minutes. Stir in cereal and mix well, being careful not to make mushy.
FOR SNICKERDOODLES: Preheat oven to 375°. Stir together flour, soda, cream of tartar and salt. Beat butter for 30 seconds. Add the 2 cups sugar and beat until fluffy. Add eggs, milk and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well blended. Form dough into golf-ball sized balls (or larger) - dough will be sticky. Roll in mixture of cinnamon and sugar. Place 2-inches apart on greased cooked sheet. Flatten with bottom of glass or hand. They need to be flattened a little more than when making regular snickerdoodles. Bake at 375° for 9-11 minutes until light golden and just beginning to crack on top. This will vary according to the size of the cookies. But look at them and make sure there are no "shiny" parts. Cool completely on wire rack. FOR ICE CREAM SANDWICHES: Match cookies by size into pairs. Turn one cookie upside-down and place a generous scoop of ice cream (slightly softened, but not too much). Quickly place other cookie on top and press down little to smash the ice cream. Immediately wrap tightly in plastic wrap and place in freezer. Repeat with remaining cookies. Freeze until firm.
In a large pot pour in the beer, vinegar, salt, and lemon (sliced in half) and bring to a rapid boil. Place a steamer rack in the bottom of the pot and cover with a layer of shrimp. Sprinkle the Old Bay Seasoning over the layer and repeat until all of the shrimp are in the pot. Cover tightly and let steam for 10 minutes until all of the shrimp have turned a bright red. Remove the shrimp and allow to cool slightly.
Whisk dry ingredients together well. Add the dry ingredients to the starter and beat until well-blended. Add the water, oil, and egg to the mixture and beat on high speed for 2 to 3 minutes. The batter should resemble a thick paste. Cover the bowl and allow the batter to rise for 1 to 2 hours. It won't double in size, but will be noticeably puffy. Preheat your electric or stove top griddle to a medium heat and lightly spray 6 English muffin rings with oil. You can sprinkle the surface of the griddle inside the rings with cornmeal if desired to help prevent sticking. When the griddle is hot, divide the batter among the rings; cook until the bottoms are set, then carefully remove the rings. Cook for 7 to 10 minutes on the first side, then flip over. Cook for another 7 to 10 minutes, or until the muffins reach an internal temperature of 210°F Transfer to a rack to cool completely before cutting and/or freezing.
Melt unsweetened chocolate with butter in microwave and mix well. Cool. Beat sugar and eggs together in mixing bowl. Add Bailey's Irish Cream and cooled chocolate mixture. Mix well. Stir in flour, salt and chocolate chips. Pour into greased and floured 8-inch square baking pan. Bake at 325°F for approximately 20 minutes (test with wooden pick). Cool completely (about 1 1/2 hours). Pierce brownies with a wooden pick randomly. Drizzle 3 tablespoons Bailey's Irish Cream over brownies, then frost. Frosting: In mixing bowl, combine liqueurs and butter. Mix well. Gradually add confectioners' sugar and beat until spreading consistency. Frost cooled brownies.
Boil water in a medium pot and add about a heaped teaspoon of salt. In a large porcelain bowl, place the 3 ingredients, rice vinegar, mirin and sesame oil. In a separate bowl, grate carrots with a mandolin, about an inch in length. When the water starts bubbling, add in the grated carrots to blanch. Count to 10. Remove carrots and drain. Toss carrots into bowl with the 3 ingredients and mix well. Add sesame seeds and toss again. Let it cool to room temperature. Squeeze them into a few medium size jars with the remaining juice. Keep refrigerated. Stays crunchy and fresh for months!
Arrange lettuce leaves on a serving dish. Place sardines, onion rings, and pepper strips over them. Combine remaining ingredients; shake well; pour over salad. Serve at once.
Butter 8 slices of bread and make sandwiches with the grated mature cheese and sliced onion. Cut the the sandwiches into four triangles and arrange them standing up with the points to the top, in a well greased baking dish. (Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!). (Feel free to vary to contents of the sandwiches. If it doesn't have to be a vegetarian dish, some ham would be very nice. Or you might want to put some pickle on the sandwiches, some sliced tomatoes, cooked sausage or whatever you fancy.). Beat the eggs with the milk, mustard powder, salt, pepper, and the herbs. Pre-heat oven to 200C or 400°F. Pour the egg custard mixture over the sandwiches. (If you had any cheese left over, sprinkle it on top. Onion, too if you have any left over.) Allow the pudding to stand for about 30 minutes before baking - you get a lighter pudding. Bake the bread and butter pudding in the pre-heated oven for about 20 to 30 minutes, or until the cheese custard has set and the cheese on the top is golden. In a nutshell - it's cheese sandwiches with savoury custard poured over then baked in the oven - or savoury bread and butter pudding! Serve warm for breakfast, brunch, lunch or supper. Can be prepared the night before and baked next morning - bring it to room temperature for about 30 minutes before baking it however.
Spin a wedge of lime around the edge of your glasses and dip them in sugar. Put the strawberries in the blender and let them sit for 5 minutes to thaw slightly. Add 1°C fizzy water and the sugar substitute. Blend until smooth. Stir in the remaining fizzy water and pour into your glasses, garnish with another wedge of lime.
Preheat oven to 375°F. Sift dry ingredients together and set aside. Cream butter and sugar together. Add enough boiling water to cocoa to make a paste. Beat into butter mixture. Stir in milk, cinnamon and vanilla. Add flour mixture and stir to make a stiff dough. Roll out and cut out cookies. Place 2" apart on greased cookie sheet. Bake at 375° until lightly browned, about 10-15 minutes. Cool completely. For the glaze, combine butter and milk in top of double boiler and heat just until butter melts. Add enough boiling water to cocoa to make a paste. Stir cocoa mixture into butter mixture. Add vanilla, then powdered sugar. If glaze is too thick, add a little more milk. Frost cookies when cool.
Preheat oven to 350°. In a large mixing bowl, cream together sugars, margarine, and Crisco; beat in eggs and vanilla. In another bowl, whisk together flour, salt, and baking soda. Beat dry mixture into wet ingredients. Fold in all other ingredients. Form golf ball size clumps into cookies about the size of a silver dollar, or use a heaped cookie scoop, then press the tops flat. They will be about 1/2-inch thick. Space in staggered rows with about two inches between cookies. Bake on parchment-lined cookie sheets for 8-16 minutes.
In a saute pan, brown the rice in oil over low to medium heat, stirring constantly (watch closely as it burns easily). When the rice is brown, add the onion, bell pepper, chili powder and garlic salt. Turn the heat to high, and cook for 1 minute, stirring constantly. Add the tomatoes, and then chicken stock; bring to a boil, cover, reduce the heat, and simmer for 10 minutes. Remove from heat, and let stand for 15-20 minutes.
Slice the paneer about 1/4 inch thick into 1-inch squares. Put into bowl and mix in ginger, salt, red chili powder, coriander, and yogurt. Marinate in refrigerator for 30 minutes. Blend the tomatoes and green chiles into a paste. Set aside. Over medium heat with oil, gently fry the marinated paneer for about 2-3 minutes. Remove paneer and set aside. For Gravy: Add additional oil if needed. Fry cumin seeds until they sizzle. Add asafetida and bay leaves. Fry for about 10 seconds and then add chopped green pepper. Fry for another 2-3 minutes. Add the blended tomatoes, coriander powder, turmeric, and sugar. Cook for about 4-5 minutes on low heat. Add cornstarch mixture and garam masala and cook for another 2 minutes. Gently stir in paneer and allow to cook for 5 minutes more. Remove from heat and add two big handfuls of cilantro. Serve over basmati rice.
Preheat oven to 375°F Prepare two 8- or 9-inch round cake pans by lightly greasing. In large bowl, combine the flours, baking powder, baking soda, and salt. Cut the butter into the dry ingredients until completely blended inches Mix in the egg and beer all at once until a stiff dough is formed. If mixing by hand, turn out onto a floured board and knead until smooth, 1 to 2 minutes. Divide the dough in half. Shape each into a round loaf; place each loaf into a prepared pan. Press down to flatten until each is about 7 inches in diameter. Using a sharp knife, slash a deep cross in the top of each loaf, making the cuts 1/2 inch deep and about 5 inches long. Bake for 35 to 40 minutes or until a cake tester inserted in the center of the loaf comes out clean and dry.
Preheat oven to 400. Spray 12 muffin cups with non-stick spray. Remove the package of blueberries from the mix and set aside. Place the muffin mix in a large mixing bowl and make a well in the center. Place the yogurt, eggs and vanilla in a small mixing bowl and stir with a fork to combine and break up the egg yolks. Pour the yogurt mixture into the well in the muffin mix. Stir the wet and dry ingredients together just until combined, about 20 strokes. Pour the reserved blueberries into a strainer, rinse them under cold water and drain well. Fold these into the batter along with the fresh berries. Stir another 10 strokes, just to combine. The batter will still be a little lumpy. Spoon 1/3 cup batter into each muffin cup, filling it three quarters full. To prepare the streusel topping, place the brown sugar and flour in a small bowl and stir together. Add the butter, mashing it with a fork until the mixture is crumbly. With your hands, sprinkle a heaping teaspoon of this topping on top of each muffin. Bake the muffins until they are lightly golden and just spring back when lightly pressed with your finger, about 20 to 23 minutes. Remove from oven and let cool 5 minutes on a wire rack before removing from pans. Cool for an additional 15 minutes before serving.
In dutch oven, saute beef, celery, and onions for 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until cabbage and carrots are tender.
Preheat oven to 350. Peel, core and cut the pears and apples into large chunks.If you can't find Bosc Pears or Macoun Apples, use any pears or apples that are flavorful and will hold up well in baking. Canned fruit will NOT work in this recipe. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Carefully fold in fresh cranberries (frozen if freezing dish for later baking). Pour in a 9 x 12 x 2 oval baking dish (I used a 9 x 13 x 2 casserole dish, and it was fine. The oval may look prettier on the table). For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering completely. At this point for freezing, you can tightly cover the top with plastic wrap, and then triple wrap the entire dish with heavy-duty aluminum foil. Take a quart-size Ziploc bag and fold up your recipe paper, write the date on it, and tape it to the outside of the dish and put in your freezer. If baking immediately, place the dish on a sheet pan and baked for 55 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm. If going from freezer, remove from freezer, leave wrapped. Allow to thaw completely. Unwrap and bake as directed above. May require an extra 5-10 minutes. Keep an eye on it. Don't let the top get too brown. Serve warm with ice cream, whipped cream or a nice caramel sauce.
Drain and thickly slice pear halves in pear juice, reserving 4 tbsp of the juice. Put the pears in an ovenproof dish with the sultanas and the reserved juice. Cut the butter in to small cubes and rub into plain flour. Mix in caster sugar and sprinkle over the pears. Bake at 190C for 25 mins. Serve with cream or natural yogurt.
Combine pecans and peanuts in an ungreased 13 x 9-inch pan. Combine egg white and remaining 6 ingredients in a small bowl, stirring well. Pour over nuts, stirring to coat. Bake uncovered in a 350 degree F oven for 30 minutes or until toasted. Cool completely in pan on wire rack. Store in an airtight container. Yield: 4 cups.
Cook and stir meat until brown. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Divide mixture among four 1-quart freezer containers (about 3 cups in each). Cool quickly. Cover and label; freeze no more than 3 months. Use freezer mix in the recipes posted separately.
heat bechamel and melt swiss into it, stirring gently. Keep warm. brown hashbrowns in hot skillet. heat turkey and fry eggs as you like {scrambled, fried, etc.}. place hashbrowns on plate, top with turkey and eggs. smother with sauce and garnish with tomatoes and bacon. serve with toast if wanted. ENJOY!
Melt butter in skillet. Add chicken, onions and garlic and sautee until chicken is browned. Remove chicken from pan and set aside. Add chicken broth, tomatoes, broccoli and pepper. Cook till tender. Add chicken and simmer another 2-3 minutes. Stir in cream cheese until melted. Add cooked pasta and toss.
In a large mixing bowl, cream butter and sugar until well mixed. Add 2 eggs to the creamed mixture. Mix well. In another large bowl, mix sifted flour, baking powder and salt together. Add to creamed butter mixture. Mix well. Add in grated orange rind, and mix well. Make into a ball, and chill in bowl covered with saran wrap, for at least 2 hours, or overnight in the refrigerator. When ready to bake preheat the oven to 350. With a floured rolling pin, roll out the dough to about 1/4" thick on a very lightly floured surface. Make into desired shapes using cookie cutters. (I dip my cutters in flour before cutting each cookie, so they don't stick). If you don't have cookie cutters, you can use the bottom of a glass instead. Brush off any excess flour before putting them on the cookie sheet, if there is any. Place cookies on ungreased cookie sheet about 2" apart. You may use parchment paper if you like. Bake for 8 minutes (or you may preheat the oven to 300, and bake for 10 minutes). Let cookies cool on wire racks. Decorate. Store in a covered plastic container, or cookie tin.
In a small saucepan or frying pan, heat up the olive oil. Saute the onion and garlic until nice and brown. Wash the black-eyed peas and remove any stones, dirt, etc. Put them into a Dutch oven (although being ghetto, I use my hand-me-down lobster pot and it works just fine. Any large pot will do.). Add the browned onion, plus all the other ingredients listed. Mix well. Bring it to a boil. Lower the temperature to medium/medium-high. Cover the Dutch Oven or pot and let it all simmer for about 70-90 minutes or until the peas are nice and tender. Awesome side dish, or great when served over brown rice with some greens for a complete vegan meal!
In large skillet cook bacon until crisp. Remove to paper toweling and then crumble. Drain off all but 1 tablespoon grease (reserve grease). Pound chicken breasts slightly to even thickness. Season with salt and pepper. Cook chicken in bacon grease over medium heat until done, about 5 minutes per side. Remove to heated platter and cover with foil. In same skillet, add 1 tablespoon of reserved bacon grease along with jalapenos and cook for 1 minute. Add garlic and stir another minute, then add chicken broth to deglaze pan, scaping up brown bits. Add cream cheese and stir until melted, then add cheddar and stir until melted. Stir in cilantro and crumbled bacon. Pour sauce over chicken. Garnish with chopped avocados if desired. Serve with tortilla chips.
Put the broth, onion, bay leaf, salt,and meat in the pot to cook. Simmer until meat is done. Add remaining ingredients and cook until the potatoes are tender. (You can also cook on low in the crock all day and then add these remaining ingredients about an hour before serving to cook). Mix the knoephle ingredients together to form a stiff dough. Take ropes of the dough and cut with clean kitchen shears in pieces about the length of the end joint of your little finger and drop into the boiling soup. Boil about 5 minutes or until the dumplings rise to the top. You can cook it longer for a thicker "stew" if you like.
Whisk together dressing ingredients (vinegar - salt) in large salad bowl. Whisk in oil and season with salt and pepper if needed. Add the remainder of the ingredients (spinach - cranberries). Toss.
In a microwave safe bowl, heat cream and water until steaming (2min). While cream is heating, mix everything but the chocolate together well. Add to hot cream and return to microwave until steaming, but NOT boiling (1min). Follow instructions on your ice cream maker (I did about 20 minutes). Be sure to add chocolate half way through the process.
Preheat oven to 425 degrees. In large plastic bag or bowl, combine all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated. In a 13 x 9 inch baking or roasting pan, arrange potatoes in one layer, discard bag. Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden.
In a large skillet over medium heat combine corn, whipping cream, salt, pepper, sugar garlic powder (if using) and butter. In a small bowl whisk together the full-fat milk with flour, then stir/add to the corn mixture; cook stirring over medium heat until the mixture has thickened and the corn is cooked through. Remove from heat then add in the grated Parmesan cheese; stir until thoroughly combined and melted. Season with more salt and black pepper if desired. Serve hot. Delicious!
Blend flour, sugar, baking soda and salt in a large mixing bowl. Stir in cereal and walnuts. Add buttermilk, oil and eggs. Blend until dry ingredients are moistened. Do not over stir. Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks. Fill muffin tins 2/3 full. Bake at 400°F for 20 minutes. Recipe may be doubled.
Preheat oven to 475F degrees. Cover 2 baking sheets with foil. Beat egg whites until foamy. Add salt and cream of tartar. Mix the orange gelatin and sugar together, then add the mixture to the egg whites gradually, a tablespoon at a time, while beating. Beat to stiff peaks. Carefully fold in the chocolate chips and nuts, if desired. Drop batter by teaspoonfuls onto the prepared baking sheets. Place the baking sheets into the hot oven quickly, then close the oven door, and turn the oven off. Leave the cookies in the oven overnight (8 hours). Store in an airtight container.
SIMPLE SYRUP: Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup. SPARKLER: Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired. NON-ALCOHOLIC VERSIONS: Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.