HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream softened butter with the sugar. Add the honey and yogurt and combine well. Combine the dry ingredients in a separate bowl and stir. Add dry ingredients to butter mixture and mix well. Spread out on a cookie sheet and bake at 350°F for about 25 minutes; do not burn.
Preheat oven to 350°F; butter a 10 or 11 inch tart pan with removable bottom. For pastry: Cream butter with sugar in large bowl; mix in walnuts; blend in egg and almond extract; stir in flour until completely incorporated; press into pan (bottom and side); refrigerate 30 minutes; bake until golden-brown, 15-20 minutes; cool to room temperature. For custard: Beat yolks, sugar, cornstarch and vanilla in medium bowl until pale and thick; heat milk in medium saucepan; beat milk into yolk mixture until smooth; return to saucepan and whisk over medium heat until very thick, about 5 minutes; return to bowl and beat, adding butter 1 tablespoon at a time and beating until melted before adding next tablespoon; beat until cool; refrigerate until chilled. To whip cream: Beat whipping cream with icing sugar until soft peaks form. To assemble: Spread custard evenly over crust; starting from outer edge, arrange strawberries in concentric circles, placing as close together as possible; refrigerate 30 minutes; melt jelly (don't forget - jelly is seedless, if you haven't got any, use apricot jam) in small saucepan over low heat; brush gently over berries, covering completely; refrigerate at least 2 hours; Serve with whipped cream, if desired.
Firm up the flesh of the fish by sprinkling salt on both sides of the filet and letting it stand in a glass bowl for 20 to 25 minutes. Thoroughly rinse the salt off the filet under running water. Pat it dry with a paper towel. Cut the fish into serving portions leaving the skin attached. Heat oil in a frying pan and fry the fish until cooked through. (Do not coat the fish with flour or batter.). Place the rest of the ingredients in a large pot, and bring to the boil, stirring to dissolve the sugar and make sure it does not burn on the bottom of the pot. Simmer for approximately 8 minutes until the onions are cooked but still crisp. Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. The last layer of fish should be covered with sauce. Refrigerate for up to a week. Best to make at least 6 hours before serving.
In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender. Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper.
Fill a highball glass with ice cubes. To a cocktail shaker, add vodka, rum, gin, tequila, triple sec, lemon juice, and simple syrup; shake mixture vigorously for 5-10 seconds. Pour mixture into the glass. Add sparkling white wine to the glass; garnish with a lemon wedge; stir and enjoy.
Bake biscuits as directed on can. In medium bowl, combine beaten eggs, ham, parsley and milk and mix well. Melt butter over medium heat and add egg mixture. Cook for 6 to 10 minutes or until egg mixture is set, stirring and turning occasionally. Stir in cheese. Split biscuits and spoon egg mixture evenly onto bottom halves. Cover with top halves.
Slice squash to 1/4 inch thickness. Remove seeds and membranes. Mix in small bowl with olive oil and salt. Arrange in baking dish. Spread Parmessan cheese over squash. Place in 350 degree oven. Bake for approximatly 15 minutes and check. If you want, you can move to broiler for a few minutes to brown the cheese.
Combine egg whites and cream of tartar in a large mixing bowl. Beat at medium speed on mixer until frothy. Add half of powdered sugar, mixing well. Add remaining sugar and beat 5-7 minutes at high speed, until mixture is stiff and holds a peak. Color with desired amount of paste food coloring. NOTE: Icing dries very quickly; keep icing covered with a damp cloth when not using.
Stir everything together to make a batter. Heat a non-stick frying pan or griddle. Plop spoonfuls of the mixture onto the hot pan and flatten slightly - mine were about 3 inches (8cm) across. (You'll probably need to do two batches.). Cook for 4 or so minutes without disturbing, then flip to cook other side - should be nicely browned.
Combine all ingredients in a large saucepan. Cook and stir for 5 minutes or until cheese melts. Serve with crusty bread or tortilla chips.
Combine flour, baking powder and salt in a bowl. In a separate bowl, cream butter, then add egg and brown sugar. Stir in dry ingredients and blend until mixed. Blend in crushed Werther's Original Candy. Drop teaspoonfuls of mixture 2 inches apart onto baking sheets lined with parchment paper. Bake at 350°F until done, approximately 12 to 15 minutes. Remove parchment paper with cookies and cool for 15 minutes.
Preheat oven to 350°. Mix the Cake mix, Instant Pudding, Oil, Eggs, and Water and set aside. Melt the Chocolate Chips in the Microwave for 30- 45 seconds or until completely melted and stir until smooth. Add melted Chocolate Chips to the Cake batter and mix thoroughly. Pour batter into a Bundt Pan or in two medium size loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean. When cake is almost completely cooled, remove from pan and sprinkle with Powdered Sugar. Variations: Add Cherry Pie Filling over each slice and a dollop of Cool Whip for a Black Forest Dessert or Vanilla Ice Cream between two slices topped with Hot fudge Sauce, Cool Whip and a Cherry for the Best Hot Fudge Cake Ever! Enjoy!
Combine lemongrass, lime juice, chilli paste, fish sauce, sugar and dried chilli in a small bowl to make a dressing and set aside. Bring the water to the boil in a pot. Add chicken and cook until chicken is cooked. Drain and rinse chicken under cold water and drain again. Heat a grill pan and spray with oil. Cook shrimp until just cooked, about 2 minutes per side. Set shrimp aside. Spread coconut in a small pan and toast under a broiler until lightly browned, Stir often as it burns easily. In a large salad bowl combine the cabbage and beans with the coconut, peanuts, cilantro, onion, mint and lime leaves. Add chicken and dressing and toss together well. Transfer to the serving platter and top with shrimp.
Put oven rack in middle position and preheat oven to 350°F Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet. While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain. Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.
In dutch oven, brown potatoes, kielbasa, onion and peppers in oil. Add seasonings and water. Bring to a boil. Cover tightly and cook for 20 minutes on low, stirring occasionally. Uncover and put cheese on top. Simmer until cheese is melted.
Warm oven: turn on for one minute with door open, then turn oven off and close door. Steam oven: add water to small pot and bring to boil, then place pot without lid inside warmed oven. Make liquid mix: (done once per loaf), add water and sugar (molasses, honey, etc) into small bowl, heat in microwave for 1 minute, place in steamed oven Make dry mix: (done once per loaf), Measure ingredients to grind + 2%, grind, sift ground ingredients once discarding chunks, Measure powdered ingredients, mix with ingredients just ground, sift full mixture once, Crush caraway seeds (with mortar and pestle or blender) then add to mixture. Grease bread pans: no crisco/margarine, olive oil is ok, organic butter is best. Recharge steam: remove pot with water from oven, again bring to boil, place back inside oven. Prepare dough: (done once per loaf), Mix liquid and dry ingredients into uniform dough, Press dough into bread pan, shaping as desired, Place full bread pan into steamed oven. Rise: let dough rise about 40 minutes, do not open oven, leave steaming pot in oven. Baking: turn oven on to 400° F and immediately remove steaming pot, bake for 32-35 minutes, bread is done when internal temperature is >205° F and before top/bottom burn. Cooling: remove bread from oven, turn oven off, in 10-20 minutes, remove bread from pan and place on wire rack to cool, in 1 hour, slice bread and place on paper towel inside plastic bag, leave plastic bag open, in 1 hour, using a different paper towel wipe the condensation from inside of bag, close bag and store. Storing: keeps 3-5 days at room temperature, 2+ weeks in refrigerator, months in freezer.
place the flour and salt in the work bowl of a food processor. add the butter and pulse until mixture resembles coarse crumbs. add the cold water 1 tablespoon at a time and pulse just until the dough comes together. turn the dough out onto a floured counter and roll it to a thickness of 1/8 inch. use a 3 1/2-inch round cookie cutter or juice glass to punch out about 18 circles of dough. grease 2 regular 12 cup muffin tins. press each circle into 1 cup, gently pushing the dough part way up the side of each cup. (there will be some empty cups) chill the pastry in the muffin tins while you prepare the filling. heat the oil in a largenonstick skillet, add the onions and cook over medium heat, stirring occasionally until they are soft and you are no longer crying. about 10 minutes stir in the sugar and continue cooking until the onions start to burn at any time. season the carmelized inions with salt and pepper to taste and set them aside. preheat the oven to 400 degrees divide the onion,mixture among the pastry shells beat the eggs with the fork in a measuring cup. beat in the milk carefully pour a tablespoon or so into each pastry shell. bake until the edges of the pastry turn golden brown and the filling is set. ,about 20 minutes. unmold tartlets by running a sharp knife around the edge and turning them gently onto a kitchen towel. serve the tatlets warm with champagne or a fancy cocktail-- this is not beer food! makes 18 tartlets.
Place seasonings and vegetables into 1 gallon zip lock bag and tumble until all the vegetables are coated thoroughly. Empty coated vegetables into large skillet and saute 5 - 7 minutes over medium heat. Add sardines, tomato paste and water Stir thoroughly breaking sardines into small pieces. Saute 5 - 7 more minutes or until vegetables are tender. Serve and enjoy.
Crumble turkey into a 4-5 qt. pan and add onion, oregano and herb seasoning; cook over medium heat, stirring often, until turkey is no longer pink and onion is soft but not browned, about 5 minutes. Stir in tomatoes, carrots, potato, broth, tomato juice, wine and Worcestershire. Increase heat to medium-high and bring to a boil; reduce heat, cover and boil gently for 20 minutes. Add pasta, cover and cook for 5 minutes. Add zucchini and boil gently, uncovered, until pasta is tender to bite, about 8-10 minutes depending on what size pasta you're using. Add Tabasco and serve with chewy breadsticks.
Melt margarine in large saucepan or Dutch oven over medium heat. Stir in onion; cook 2 to 3 minutes or until crisp-tender. Add broth, potatoes, salt and pepper. Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally. In small bowl, combine flour and half-and-half; mix well. Stir into potato mixture; add frozen vegetables. Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.
Add the berries and 1/4 cup sugar in a food processor; process for 30 seconds or long enough to make a smooth puree. Put a mesh sieve over a large bowl and pour the puree into the sieve. Using a rubber spatula, push or force the puree through the mesh, leaving the seeds; throw away the seeds. In a big mixing bowl, whisk the eggs until frothy. Add in 3/4 cup sugar and the cornstarch and whisk until well blended. Blend in the heavy cream, light cream, vanilla, and 1 cup puree; mix until evenly blended. Ladle the filling into the cooled pie shell. Put the pie on the center oven rack and bake in a 300° oven for 50-60 minutes, rotating the pie 180° halfway through the baking (so that the part that faced the back of the oven now faces forward). When done, the filling will likely have puffed somewhat. The center may seem a little jiggly; that is fine. If after the alloted time, the pie seems overly puffy and the center a little underdon, turn the oven off and leave the pie in the hot oven for 10-15 minutes. **I always cover pie crust edges with foil to prevent over-browning. Remove the foil the last 10-15 minutes of baking time and pie crust edges will be lightly golden brown.
Microwave onions, bell peppers, chili powder, oil, garlic, cumin, and oregano in bowl, stirring occasionally, until vegetables are softened, about 5 minute Transfer to slow cooker. Add all other ingredients except salt, pepper, and scallions. Cover and cook until beans are tender, 9-11 hours on low or 5-7 hours on high. Let chili settle for 5 min, then remove fat from surface using large spoon. Discard bay leaves. Transfer 1 Celsius cooked beans to bowl and mash smooth with potato masher. (I don't bother with this.) Stir mashed beans into chili and let sit until heated through, about 5 minute Season with salt and pepper to taste, sprinkle with scallions, and serve.
In a double boiler, melt the butter and chocolate until no clumps of chocolate remain. Meanwhile sift the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl mix the eggs, sugar and vanilla until thoroughly combined. When melted, pour the chocolate and butter slowly into the egg mixture while stirring. Be careful not to add the chocolate too fast, or the eggs could cook. Mix well. Add the sifted dry ingredients, and mix until completely incorporated. Scrape the sides and bottom of the bowl to insure that any butter or flour pockets are incorporated. Add the peanut butter chips and mix until evenly distributed in the dough. Be sure to scrape the bottom of the bowl so every cookie gets some goodies! Scoop the dough onto a baking sheet lined with parchment or wax paper. Chill the scooped cookies in the freezer or refrigerator for 30 minutes. Bake at 325 degrees for about 16 minutes. The cookies will appear cracked with large fissures across the tops when finished.
Put frozen (or thawed) boneless chicken breasts put into crock pot. Add black beans, corn, onions, salsa & chipotle to crock pot. Cook on low for about 5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. If sauce is thin, switch to high & leave lid off stirring frequently until thickened. Return shredded chicken to the crockpot (drop back to low if you had it on high). Add 1 package of cream cheese and let sit for about 1/2 hour. Stir in the cream cheese. Serve over rice /quinoa or stir in rice/quinoa and serve in warm flour tortillas.
Preheat oven to 375 degrees. Put the walnuts in a food processor and chop finely. Remove and set aside. Add flour plus the extra 1 tbs of flour, salt & pepper to the processor bowl. Cut the butter into small pieces and add to the flour mixture. Mix in short bursts until the mixture resembles fine breadcrumbs. Coarsely grate in cheese, add the reserved walnuts and mix quickly to form a dough. Turn mixture on to a lightly floured surface and roll out thinly. Using a 2 1/2 in round cookie cutter cut the dough into rounds and place on baking trays. Brush the tops with beaten egg. Bake in preheated 375 degree oven for about 10 minutes until golden. Cool and store in airtight container.
Place Parmesan cheese and garlic cloves in the Mini Master Prep Bow. Secure the top and process in one long, 30 second pulse until cheese is grated. (Skip this step if using store bought grated cheese.). Add remaining ingredients, then fresh basil leaves last and secure top. Use 8-10 short pulses until pesto is a coarse, paste-like consistency. Salt and pepper to taste. Serve over your favorite pasta, or use as a fresh pizza or bruschetta topping. Also great on chicken or salmon. BOB'S TIPS: If the strong lflavors of pine nuts arenn't for you, try substituting walnuts, cashews or blanched almonds. I like the blanched almonds best as their outer hull has been removed and won't turn your pesto brown.
Cream butter and sugar til light and fluffy. Add 1 egg at a time, mix well. Mix flour,soda, and salt. Add dry mix to egg mixture a little at a time until blended, don't over beat. Next add sour cream and vanilla, mix well. Pour mixture into a oiled/floured bundt pan. Place pan in a cold oven and heat to 325 degrees. Bake approximately 1 hour and 45 min., be careful to not over-bake.
Stor together butter, graham cracker crumbs, chopped pecans and sugar. Press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan. Beat cream cheese and 1/2 cup sugar at medium speed with electric mixer for 3minutes or until fluffy. Add eggs one at a time, beating well after each. Add pineapple, cream of coconut, sour cream, light rum and coconut extract. Beat until blended. Pour mixture into crust. Bake at 325°F for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. For Glaze: Stir together cornstarch and water until smooth. Combine cornstarch mixture with crushed pineapple, sugar and lemon juice in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until mixture is thickened and bubbly. Remove from heat and let cool completely. When glaze is cooled, spread glaze over top of cheesecake. Cover and chill for at least 8 hours. Garnish if desired before serving.
Cook 2 chicken breasts in boiling water until cooked through. Dice or shred into bite size pieces. Set aside. Cook Acini di Pepe. Set aside. Combine ground turkey, salt, pepper, parsley, grated parm, and breadcrumbs. Form into marble size meatballs. Bring 10cups of chicken to a boil and add meatballs. Cook for 30 minutes. Add thawed spinach and cooked chicken. Cook another 10 minutes. Beat eggs with cheese and add very slowly drop by drop. Add drained pasta. Cook 10 minutes. Serve.
Heat oven to 350F degrees. Line muffin cups with paper liners. Beat butter and sugar. Beat in eggs, bananas and orange. Mix flour,cereal,soda, and salt. Stir flour mix, raisins,and nuts into creamed mixture. Mix just enough to blend. Fill muffin cups 3/4 full. Bake 25 minutes, or until a toothpick comes out clean.
In a large pot, combine the stock with the carrots, celery, onion, leek, potato, ginger, cumin, coriander, and cayenne, and bring to a boil. Cover and simmer over low heat until the vegetables are tender, 20-25 minutes. Working in batches, puree the soup in a food processor(or blender), then return to the pot. Stir in buttermilk and lemon juice, and season with salt and pepper to taste. Reheat gently. Ladle into bowls, and sprinkle with the parsley and serve. Enjoy!
Directions: Preheat oven to 350 degrees F On a lightly floured work surface, using a floured rolling pin, roll out each log of cookie dough into a 8 x 8 inch square (there will be two). Transfer each sheet of dough to a cookie sheet dusted with flour. Using a floured pastry wheel or dough cutter slice each sheet of dough into 2" strips crosswise. Repeat lengthwise, to create 16 squares. Place rolled dough in freezer. Repeat with remaining dough to create 32 squares total. Making sure to keep your work surface dusted with flour; use your hands to shape the cinnamon roll dough into a 16-inch log. Slice the log into 16 (1-inch pieces), chill on a pan until firm, about 10 minutes. Remove cookie dough from the freezer. Top 16 cookie dough squares with a section of cinnamon dough. Start to form "sandwiches" place the remaining cookie dough squares on top of the dough squares. Working one at a time, pinch the edges of each cookie "sandwich" until the cinnamon dough is enclosed. Using your hands, roll the "sandwiches" into balls, being careful to keep the cinnamon dough within the cookie dough. Bake cookies: Place four well-spaced dough balls per baking sheet; press gently to flatten dough to 3/4- inch thick. Bake until light brown on top, and golden on the bottom, 15 to 17 minutes, rotating baking sheets halfway through cooking. Remove to a rack to cool. Drizzle with cinnamon bun glaze, if desired.
Rince the dal and remove any debris. Combine the dal and 6 cups of the water in the slow cooker. In a medium size skillet, melt the butter over medium heat. Add the ground spices, cook 1-2 minutes, stirring constantly, just to heat and gently toast them. Stir into the dal and add the bay leaf. Cover and cook on LOW for 4 to 5 hours. The mixture will be soupy. In a blender or small food processor, combine the ginger, coconut, cilantro, and remaining 1/2 cup of water and process until smooth. Add to the cooker along with the rice, cover, and cook on LOW until the rice is tender, 1 to 1 1/2 hours longer. Remove the bay leaf and season with salt. Serve the soup hot in bowls with some warm whole wheat tortillas or chapatis.
Stir all ingredients together. Mix in appropriate amount of potatoes/pasta and veggies such as chopped olives, capers, onion, green peppers, etc.
Mix all ingredients together (You can mix it straight in the sour cream carton if you'd like). Refrigerate for at least an hour (if possible) to allow time for the flavors to mix. Serve with chips or crackers.
Prheat oven to 425 F and lighly grease a large baking sheet to cover an 8x10" area. Unroll dough onto the greased area of pan, pressing any seams together and forming into an oblong shape (don't press it too flat)- it can be an uneven shape (gives it a rustic look). Using a wooden spoon hadle tip, gently press indentations all over the surface of the dough- making little craters. Sprinkle dough evenly with olives, rosemary, salt, and pepper, then drizzle with the oil. Bkae 12-15 minutes, or until bottom and edges are golden brown. Remove to a cutting board and cut into 12 squares, strips or triangles- they can be uneven shapes. Serve warm.
Boil chicken in a large boiler 3/4 full of water until tender. While chicken is boiling, cut up and sautee onion and bell pepper in olive oil. When ready, remove chicken from broth and set aside to cool. Add noodles to broth. While noodles are cooking, pull chicken apart or cut up. Once noodles are tender, add all ingredients (chicken, onion, bell pepper, cream of chicken, cream of mushroom, Rotel, and cubed velveeta). Stir frequently on medium heat until all Velveeta has blended. This recipe makes a large pot. We usually eat on this for three or more days.
in a large bowl, combine sour cream, soup mix, onions and mix very well. Drain and squeeze the moisture out of the spinach and add to sour cream mixture. mix very well. Add onion salt to taste. Refrigerate for at least an hour. Meanwhile, hollow out the pumpernickel round loaf. Tear the bread into bite size pieces. Cover so they don't get hard. Slice vegetables of choice such as broccoli, green peppers, celery sticks, and carrots. Remove dip from fridge, and mix well again. Taste for desired seasoning, add more onion salt to taste. Spoon into pumpernickel and serve with bread pieces and veggies. ENJOY!