HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make the dough: In a large bowl, using an electric mixer, cream the butter and sugar on medium speed until light and fluffy. Beat in the egg yolk until incorporated. On low speed, mix in the flour until the dough just comes together. Turn out on a lightly floured surface and knead 3 or 4 times to form a smooth ball. Pat the dough into a 6-inch disk. Press the dough evenly into the bottom and up the sides of an 11-inch by 1-inch fluted tart pan with a removable bottom. Prick all over with a fork. Refrigerate for 1 hour. Preheat the oven to 375 degrees. Place the tart shell on a baking sheet and bake for 10-15 minutes, until just starting to color. Set aside. Make the filling: Peel, quarter and core the apples; slice lengthwise 1/4 inch thick. In a bowl, toss the apples and cranberries with the flour. Sir in the sugar and cinnamon. Mound the filling in the tart shell. Make the topping: In a medium bowl, combine the oats, flour and brown sugar. Pour in the butter and crumble the mixture with your fingers. Pile it on the fruit to cover completely. Bake the tart for about 40 minutes, or until the topping is golden, the filling is bubbling and the apples are tender when pierced. (Cover loosely with foil if the top gets too brown too soon). Transfer to a rack to cool. Prep time includes refrigeration time for crust.
In a bowl, slightly mash the plantains, then set aside. In a mixing bowl, whisk together the flour, baking powder & salt. In a small bowl, beat in the eggs until fluffy. To the flour mixture add the beaten eggs, crushed red pepper & butter & then the milk, beating with a fork until the mixture is smooth. Stir in the mashed plantains, & add more milk if necessary ~ Batter should be of a dropping consistency. Drop by spoonfuls into preheated deep fat at 375 degrees F & fry 4-5 minutes, or until evenly browned. Serve hot.
Preheat oven to 450*. Spread sauce on pizza crust. Top with cheese, pineapple and ham. Bake 8-10 minutes or until crust is crisp and cheese is melted.
Place basil, garlic, salt / pepper, and olive oil into a small bowl using a submersion blender (or tiny food processor). Blend until mixed. Stir in mayo.
Mix all vegetables in bowl. Combine dressing and sugar substitute. Pour over vegetables. Chill.
Beat cream cheese until smooth. Add sugar and vanilla; mix well. Add egg, beat until smooth. Spread over bottom of pie shell; chill 30 minutes. Beat filling ingredients until smooth. Carefully pour over cream cheese layer. Cover edge of pie with foil to prevent crust from over-browning. Bake at 350 degrees for 30 minutes. Remove foil; bake 25 minutes longer. Meanwhile, mix flour, brown sugar and margarine until crumbly. Mix in pecans. Sprinkle over pie. Bake 10-15 minutes more or until knife inserted near center comes out clean.
Mix meatloaf ingredients and shape into a loaf. (Put the 2 pieces of bread at the bottom of the pan to ketch any left over grease). Mix ingredients for sauce together(I recommend putting the sauce on the meatloaf half way through baking process). Place in a loaf pan or on a 13x9 (or whatever size you have) casserole pan. Bake 1 hour at 350 degrees.
FOR THE PFEFFERNUSSE: Beat eggs with both sugars until mixture is very thick and almost white. Add lemon rind, fruit, peel, and almonds and mix well. Sift flour with baking powder and spices and stir into egg mixture. Knead on a floured board until smooth. Shape into long rolls about 1 inch in diameter and cut into 1/2 to 3/4 inch slices. Arrange on 3 or 4 large buttered cookie sheets and let DRY uncovered in a cool room or refrigerator overnight. Just before baking, turn over each cookie and sprinkle with rum, brandy, or arrack. Bake in preheated 300°F oven for about 20 minutes. Roll each cookie in confectioner's sugar while warm, or let cool and ice. These last for weeks if stored in an airtight container. Makes about 9 dozen cookies. VARIATION: Any of spices mentioned are optional and to taste. Candied fruits are usually omitted in Scandinavia and 1 1/2 teaspoons powdered ginger is substituted for pepper. In Pennsylvania Dutch country this dough (Pefferniss) is allowed to ripe at room temperature for 1 to 2 weeks, after which it is shaped into rolls, chilled and cut as described. It is then baked without being dried. FOR THE WHITE SUGAR GLAZE: For cookies and cakes, and especially for Lebkuchen. Combine sugar, cornstarch, flavoring and rum or brandy. Gradually stir in hot water, a tablespoonful at a time, until you have a smooth thick paste. Spread on warm cookies. If mixture cools and thickens as you work, thin with additional hot water. Sugar sprinkles can be scattered on the glaze before it hardens. Makes 1/4 cup, or enough to ice about fifteen 1 1/2 inch cookies. Visions Of Sugarplums.
Make Crust: Position rack in center of oven and preheat oven to 350°F In a bowl, combine crumbs and butter. Press firmly onto bottom and up sides of 9" pie pan. Place crumb lined pan on a baking sheet and bake for 6-8 minutes, until set. Make Pie filling: In a medium-sized, heatproof bowl, whish egg yolks until blended and set aside. In a medium sauce pan, bring cream to a gentle boil over medium low heat. Remove from heat and stir in chopped chocolate, stirring until chocolate is completely melted and mixed inches Whisk chocolate mixture in a thin stream into egg yolks. When chocolate is thoroughly incorporated, return mixture to saucepan over medium-low heat. Stir mixture constantly with a wooden spoon until thickened to a smooth, pudding-like consistency (about 5-10 minutes). Do not allow mixture to boil. Remove pudding mixture from heat and sift in malt powder, whisking until thoroughly dissolved. Stir in vanilla extract. Strain pudding mixture in to a clean, dry heat-proof bowl and allow cooling for 10 minutes. Whisk mixture to combine any skin that might have formed on top of the pudding during cooling. Fill pie shell and refrigerate for 3 hours or up to 1 day before serving. Garnish: Garnish each slice of pie with a generous helping of lightly sweetened cream and a sprinkling of chocolate cookie crumbs.
Combine 1/2 cup each Grey Poupon Country Dijon Mustard and sour cream.
Crust: Mix cookies and butter until crumbs are moistened and press into bottom of a 4 inch springform pan. Filling: Combine cream cheese, 2 1/2 T sugar, and cornstarch. Beat until smooth. Beat in melted egg substitute and vanilla. Beat well after each addition. Remove 1/3 of the mixture, stir cocoa and 1/2 T sugar. Set aside. Stir strawberry schnapps into remaining cream cheese mixture. Fold in sliced strawberries. Pour half the strawberry mixture over crust, then top with half of chocolate mixture, layer remaining strawberry then chocolate mixtures. Without disturbing the crust, swirl the blade of a knife through the cake to create a marbling effect. Bake at 325°F for 10 minutes. Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny. Remove cake from oven and run a knife around the inside edge of the pan. Turn the oven off and return the cake to the oven for an additional 20 minutes. Chill, uncovered, overnight. Top with canned whipped topping and chocolate covered strawberry.
With vegetable oil, lightly oil a 9 x 12 glass pan. Preheat oven to 325 degrees. With a fork, mix together the flour, cocoa, sugar, baking powder, baking soda and sea salt. In a small bowl, blend the chocolate soy milk and applesauce. Combine the liquid ingredients into the dry ingredients and thoroughly mix together. Fold in the chocolate chips. Pour batter into the oiled pan and bake for 35-40 minutes. Smaller pans have a longer cooking time.
Par boil peppers on dutch oven for 7-10 minutes. remove peppers from pan and set aside. cook ground beef until done, then set aside. cook rice to the box directions. mix in a large bowl the rice& beef and 1 package of the shredded cheese. scoope on a tablespoon the mixture into each pepper, then top each pepper off with some more shredded cheese. bake in oven on 350 for 20-30 minutes.
Cut bread into 1-inch cubes; place half in a greased 13x9x2" baking dish. Cut cream cheese into 1-inch cubes; scatter over bread. Top with berries and remaining bread. In a large bowl, beat eggs. Add milk and honey; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake 25-30 minutes longer or until golden and center is set. For syrup: In saucepan, combine sugar and cornstarch; add water. Bring to boil over medium heat and boil for 3 minutes, stirring constantly. Stir in berries; reduce heat. Simmer for 8-10 minutes or until blueberries have burst. Stir in butter until melted. Serve over french toast.
Beat eggs in a mixing bowl. Add brown sugar, cinnamon, ginger, allspice and pepper. Combine baking soda, flour and salt in a seperate bowl. Gradually add to the sugar mixture. Drop tablespoon size portions on a lightly greased baking sheet 2 inches apart. Bake at 400 degrees for 8-10 minutes or until the surface begins to crack. Cool on wire racks.
Combine everything except meat in large mixing bowl; mix to combine. Add meat; mix lightly until vegetables are evenly distributed. Spoon into lightly greased loaf pan; bake at 350 for 60-70 minute. Let stand five minutes before cutting.
Preheat oven to 350. Combine turkey, Parmesan, mayo, oregano, basil, garlic, salt, and pepper. Wipe mushrooms clean with a damp cloth and remove their stems. Spoon the filling into mushroom caps. Add just enough water to cover the bottom of the baking pan. Bake for 20 minutes. Serve hot.
Add 4 tablespoons of coconut oil to skillet, brown beef in it along with onions and garlic. Add all remaining ingredients and stir together well til they are combined. Cook about 15 minutes on medium low heat after bringing to a boil. When cooking is almost done, add the remaining 4 tablespoons of coconut oil. Serve on hot dogs with cheese and mustard! I hope you enjoy! this tastes so similar to the Coney Islander in Tulsa Ok, and I plan on fine tuning the recipe a little more possibly omitting the tomato paste and adding more mustard. OPTIONAL: Try adding 2 tsp vinegar, 1 tsp cinnamon, 1 tsp cocoa, 1 tsp allspice - it will get you closer...."Someone who knows" That was a comment on the original post. I can say that I have heard some of these ingredients are in the original recipe.
Heat carrots and half-and-half to boiling in saucepan; reduce heat. Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes. Stir in the brown sugar, raisins, butter, cardamom and salt. Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes. Garnish with pistachios or slivered almonds. Serve warm and enjoy!
In a bowl, combine marinade ingredients and mix well,. Add shrimp, and stir to coat evenly. Let stand 10 minutes. In a small bowl, combine sauce ingredients and mix well. Place a wok over hight heat until hot. add oil, swirling to coat sides of pan, Add fresh and dried chiles; cook, stirring, until dried chiles begin to brown, about 15 seconds. Add shrimp, bell pepper and onion; stir-fry until shrimp begin to curl and turn pink, 1 1/2 minutes. Add sauce and bring to a boil. Stir to coat shrimp evenly. Transfer to a serving plate and serve.
Preheat oven to 375° F / 190° Celsius. Combine flour, soda and salt in a small bowl. Cream together butter, sugars and vanilla extract in a large bowl. Add eggs, one at a time, to butter mixture, beating well after each addition. Gradually beat flour mixture and water into the wet ingredients until well combined. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Cool on baking sheets 2 minutes, then transfer to wire racks. *For a pan cookie (15x10 inch jelly-roll pan): Grease pan, prepare dough as indicated above, spread into pan and bake 17-19 minutes.
Mix the pecans and melted butter in a foil-lined jellyroll pan. Put in a 350 degree oven and bake for 5 minutes. Mix together the sugar and pepper; sprinkle half the sugar mixture over the pecans and bake for 5 more minutes, stirring once. Take pan out of oven and sprinkle remaining sugar mixture over pecans; toss to coat.
First, make the simple syrup by boiling the water and sugar. I usually boil them for about 15-20 minutes while stirring constantly. Allow this to cool to room temperature. Stir the wine, sweet vermouth, grenadine, cranberry juice and simple syrup together. Add a slice of orange to the glass to make it pretty. Then add a splash of 7-Up right before serving. Repeat all night!
Heat oil. Fry onions, ginger-garlic paste, cloves, cardamom, cinnamon until onions are golden brown on medium heat. In a small bowl, put the cayenne pepper, turmeric, cumin, all spice, and make a watery paste with some water. Add it to the onions. Fry for about 3 minutes. Add tomatoes and when tomatoes, onions and spices make a sauce, add vindaloo paste. Cook for about 2 minutes and add chicken and a cup of water. Cover and cook, stirring occasionally until done. When it's almost done, add green coriander. Cook until done.
Cut off fat and rinse, pat dry. Season lightly with salt and pepper. Season generously with Head Country seasoning. (Alot of this won't hurt). Wrap from end to end with bacon, keeping in place with toothpicks. Cook at 350 for 45-55 minutes.
In a small saucepan mix water and cornstarch with a wire whisk. Bring to a boil, stirring constantly, for 1 minute. Remove from heat, cool slightly. Stir in gelatin and sweetener. Mix well, and gently stir in strawbrries. Pour into baked pie shell and refrigerate for about 2 hours. Top with Cool Whip OR Dream Whip right before serving. Garnish with strawberies if desired.
Place oatmeal in the food processor. Process until finely shredded. Place in a small saucepan along with the wheat germ, wheat bran, salt, water and milk. Bring to a boil, then reduce heat and simmer till liquid is almost all absorbed, about 3-5 minutes. Stir often so it won't stick to the bottom. Pour into a bowl and place a little pat of butter on top, if desired. Pour a little milk on(depending how moist you like it), then brown sugar to taste. Sprinkle with cinnamon, stir it all up and serve! Add whatever optional ingredients you like. :).
Day 1. Cut up oranges, grapefruit and lemon in small pieces. In a heavy pot, combine the cut-up citrus with the water and leave for 24-hours. Day 2. Put pot on stove and boil for half an hour. Set aside for 24-hours. Day 3. Put pot back on stove and boil for half an hour. Add sugar and leave for 24-hours. Day 4. Simmer on low flame until marmalade is thick (1-1/2 hours). Pour into jars, seal and water bath process 10-mins.
Combine all ingredients in a blender and process until smooth. Refrigerate until ready to use.
Strain together the flour, cocoa powder, baking powder, baking soda, and salt; set aside. In a big bowl of a stand electric mixer with paddle attachment, mix the butter on medium-low speed until it is cream and lightened in color. Add in the sugar in a steady stream, mixing for 2 minutes to combine. Mix in the egg, vanilla, and espresso powder. Scrape down side of bowl, as needed, then mix in the melted chocolate. Decrease mixer speed to low and blend in the dry ingredients in two additions, mixing only to combine after each addition. Remove the dough from the bowl and divide in half; form into two 3 x 4 inch rectangles and wrap in plastic. Refrigerate for 2 hours or until firm (the dough may be frozen at this point for up to 1 month). Position oven racks in the upper and lower thirds of the oven. Preheat to 350°; dab the corners of the cookie sheets lightly with butter and line with baking parchment. Sprinkle a pastry cloth and rolling pin with powdered sugar, rubbing it well into the weave. Working with one piece of dough at a time, roll it into a rectangle 3/16 inch thick. Cut into desired shapes; place cutouts on the cookie sheets. Bake for 9-11 minutes, or until the cookies feel set on top. To ensure even baking, toward the end of baking time, rotate the sheets from top to bottom and front to back. Let cookies rest on the sheet for 2 minutes before loosening with a thin metal spatula. Decorate as desired; store in an airtight container, layered between strips of waxed paper, for up to 3 weeks. May be frozen undecorated .
Before anything, prep the broccoli. Thaw in a covered, microwave-safe bowl with 2 tablespoons of water in the bottom. Cook broccoli for 3-4 minutes, long enough to defrost it, but not cook it completely. If using fresh broccoli, skip this step. Melt the butter in a pot or dutch oven. Add onion and cook until translucent. Add flour to the onion and butter in the pan and stir until combined. Cook flour mixture for about a minute. Add stock. Stirring constantly, heat until mixture comes to a boil and thickens. Add the rest of the ingredients. Once the fricasse reaches a simmer turn the heat down to medium, cover and cook for ~30 minutes, stirring occasionally. It's done when the vegetables are tender.
Place porcini mushrooms in a small bowl, cover with 1 cup boiling water. Let stand 20 minutes or until soft. Drain mushrooms in a sieve over a bowl, reserving liquid. Place reserved mushroom liquid, 1-1/2 cups water, rice and 1/4 teaspoon salt in large sauce pan; bring to a boil. Cover reduce heat, and simmer 50 minutes or until rice is tender. While rice cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, saute 2 minutes. Add remaining 2 teaspoons oil, 1/8 teaspoon salt, portobello mushrooms and button mushrooms, cook 5 minutes or until mushrooms are tender and liquid mostly evaporates, stirring frequently. Stir in remaining 1/8 teaspoon salt, porcini mushrooms, chopped thyme, and peas. Remove rice from heat; stir in mushroom mixture, cheese and pepper. Coat 4 timbales or ramekins with cooking spray. Pack about 1 cup rice mixture into each timbale; invert onto plates. Garnish with thyme or chives or/& almonds.
Fill a large bowl with 1 quart of warm water with the Kosher salt and sugar. Stir until the salt and sugar is mostly dissolved. Add the chicken and brine 15 minutes. Remove the chicken breast and rinse with cold water, then pat dry. Soak the skewers in water a few minutes. Spear the shrimp, 7-8 per skewer. Season to taste with salt and pepper. Preheat the oven to 450°F. Preheat a large cast iron grill pan over high heat. Brush the chicken with the coconut oil. Seasoning both sides of the chicken with salt and pepper. Grill the chicken 11/2 minutes per side. Transfer the chicken to a foil lined baking sheet. Pour on 3/4 of the sauce. Bake 8 to 10 minutes or until the chicken reaches 165°F. Remove from oven loosely cover with foil. Let stand 5 to 10 minutes. Heat the grill pan, coated with nonstick cooking spray, on medium heat. Add the shrimp skewers and brush on half of the remaining sauce. Cook 2-3 minutes. Flip and brush on the remaining sauce. Cool 1-2 minutes. Transfer to a serving dish. Serve the chicken and shrimp along with rice and a veggie side dish. Combine all of the sauce ingredients, except the diced mango, in a saucepan. Bring to a boil over medium heat. Simmer 5 minutes. Mix the water and cornstarch. Add the diced mango to the pot. Simmer 4 minutes. Remove from heat.
Mix Matcha with hot water in a bowl. Stir with a whisk until completely dissolved. Then gradually stir in hot milk. Add sugar, melted marshmallow and coconut milk/paste to the Matcha mixture and stir until smooth and full incorporated. Refrigerate for at least one-two hours. Before serving, powder the top of the soft jelly with Matcha powder.
Heat oven to 375°F. Thaw green beans if frozen. Place in casserole dish. Add salsa. Top with crumbled tortilla chips and shredded cheese. Place in oven for 20-25 minutes.
In small bowl mix together all ingredients until well blended. Press crumb mixture onto bottom of a 9-inch square pan. Chill to set.
Preheat a large skillet or griddle to medium heat. In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and spices. In another medium mixing bowl, whisk one egg until frothy. Then add applesauce, vegetable oil, water and vanilla and whisk until combined. Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once. Using a 1/4 cup sized measuring cup, pour batter onto the hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand. With the bottom of your measuring cup or the back of a spoon, spread out the batter in a circular motion until pancake is an even layer. Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden brown. Serve hot with butter and maple syrup (or your choice of syrup).
Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme, cook, stirring until beef is mostly browned, about 4 minutes. Add in pepper-onion mix and apple; cook, stirring for 2-3 minutes more. Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8-10 minutes to blend the flavors. Stir in cabbage and cook until just barely tender, 3-4 minutes more. Season to taste with vinegar, salt and pepper.
Saute onion and pepper in a large frypan over medium heat until tender. Stir in soup and cream; heat slowly, stirring constantly, until mixture comes to a light boil. Stir in cheese, lemon juice, spices and shrimp. Heat through. Serve over rice.
Boil pasta according to box directions. Drain & Cool. Wash all vegetables & prepare as noted above. Run cold water over frozen peas to thaw. Layer: lettuce, yellow/orange pepper, green pepper, pasta, peas, corn, cucumber, tomatoes. Serve with your favorite dressing - poppy seed is especially good on this salad.
Preheat oven to 375 degrees. Separate dough and press to form a round crust on a 12" pizza pan. Crimp edges with fingers to form a rim. Cook sausage in skillet over medium heat until borwn; crubmle and drain. Top prepared dough with sausage, potates and cheese. Combine milk, salt, pepper andegg substitute, stirring iwth a whisk. Pour over sausage; sprinkle with Parmesan cheese. Bake 25 minute or until crust is brown.
Cook carrots until tender- or to desired doneness. (I usually steam them to retain the most flavor). Melt butter and add brown sugar and ginger, stirring to blend. Add sauce to carrots and stir to coat.
Add lime juice, strawberries, vanilla and sugar to a blender. Blend until smooth then add the ice and blend again until smooth. Pour into a chilled cocktail glass and serve at once.
Start by preheating the oven to 400&deg;F. Cut the avocados in half and scoop out a bit of the flesh from the center (think about digging a little whole in the middle of the avocado without piercing through to the other side) and save the rest for a later salad. Add a small layer of harissa in the whole. Crack the egg into the whole - try to get the yolk in the whole while the white part spills over the pan and around the avocado. Add a pinch of salt and let this bake for 10 to 15 minutes. Once it bakes off, take it out from the oven and add on all your toppings with a squeeze of lime juice. Enjoy!
Butter 2 cookie sheets, 15 1/2 x 12 inches; keep warm. Mix baking soda, 1 tsp water and the vanilla; set aside. mix sugar, 1 cup water and the corn syrup in a 3 quart saucepan. Cook over medium heat, stirring occasionally, to 240 degrees F on candy thermometer. Stir in margarine and peanuts. Cook, stirring constantly to 300 degrees F. Watch carefully so it doesn't burn. Remove from heat immediately; stir in baking soda mixture. Pour half of the candy mixture on each cookie sheet and spread quickly until it is about 1/4 inch thick. Cool and break into pieces.