HumbleIntelligence/food-ner-1-Million huggingface dataset:
PREPARE SUGARED PASTRY by preheating oven to 375 degrees F. Let one 15-ounce rolled refrigerated pie crust stand at room temperature for 15 minutes. Line a baking sheet with nonstick foil or parchment paper. Unroll crust onto lightly floured surface. Brush with 1 tablespoon melted butter. Sprinkle with 1 tablespoon coarse decorating sugar or granulated sugar and 1/4 teaspoon cinnamon. Cut pastry in half. Cut halves into strips, stars, or desired shapes. Place on prepared sheet. Bake 10-12 minutes or until lightly browned. Cool on baking sheet on wire rack. NOTE: This recipe uses only half of the pastry strips; the rest can be frozen up to 3 months and can be used to top other summer fruit recipes. PREPARE SKILLET PEACHES by melting the 1/3 cup butter in a 12-inch skillet over medium-high heat. Add the peaches, skin side up. Reduce heat to medium; cook 4-5 minutes, turning once. Remove peaches to bowls. Add nectar and brown sugar to skillet. Cook and stir over medium heat 1-2 minutes or until sugar is dissolved and syrup forms. Spoon syrup on peaches. Top with berries and strips of sugared pastry. Serve with ice cream.
Peel and quarter garlic cloves. Combine all ingredients in bowl of food processor. Process until smooth and creamy.
Preheat oven to 350. Cook noodles in salted, boiling water until just tender. Drain and place in large bowl of cold water and drain on paper towels. Cook ground meat in microwave until done. Mix cooked meat and breading mix from meatloaf mixture until well blended. Spread meat mixture in thin layer on noodles and roll up jelly roll fashion (don't roll too tightly). Spread all of sauce over bottom of 9/13 baking dish and arrange roll ups, seam side down on sauce. Cover with foil and bake 30 minutes at 350*. Meanwhile, scald milk and bayleaf (I use microwave). Let stand 5 minutes and remove leaf. Melt butter in medium sauce pan, stir in flour, and cook stirring constantly with wooded spoon until mixture bubbles. Stir in scalded milk, instant chicken broth, salt, pepper and nutmeg. Continue cooking and stirring until sauce thickens and bubbles (about 3 minutes), and remove from stove. After rollups have baked 30 minutes, remove foil and spoon bechamel sauce over top and sprinkle with parmesan cheese. Bake 10 minutes more or until bubbly hot and sauce is golden. It's not nearly as hard to make as it sounds, and the results are wonderful! All you need to round out the meal is a salad, and garlic bread if desired.
Combine all ingredients, roll into balls, brown in frying pan. Remove balls & add 1 can cream of mushroom soup: (may use any cream soup, chicken, celery, etc.) to frying pan, bring to a boil. Pour over meatballs. May be used as appetizer or served with rice or noodles. Recipe may be doubled or tripled. Enjoy!
Melt the butter in a heavy pan. Lightly brown the semolina on LOW heat for 5 minutes. Meanwhile, combine the sugar, water and milk in another pan and bring *almost* to a boil. Once the semolina is done, gently stir in the sugar/milk mixture. Use a whisk to break up any lumps. Cook to desired consistency. For me, this step only took about 2 minutes. If the mixture is too thick, add a little bit of milk or water. Stir in the rosewater. Spoon the semolina pudding into individual dessert cups and set aside to cool slightly. Cover and chill. Note: for breakfast I ate this hot right out of the pan. Just before serving, sprinkle the top of the pudding with ground cinnamon and garnish with the sliced almonds (and rose petals if using).
Melt butter in small saucepan; add garlic and cook 1 minute. Stir in herbs de Provence. Place popcorn in large bowl. Toss flavored butter mixture over popcorn; serve immediately.
Preheat the oven to 375°F. Place the shallots on a parchment-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30 to 35 minutes. Let the shallots cool slightly, and then squeeze the pulp out of the skins. Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth. I used the mortor and pestle for this step. The sauce will keep, covered and refrigerated for up to a week. Warm before serving or bring to room temperature. Works great on a buffet table.
Brown ground beef,onion, garlic,S&P. Drain beef,return to pan add tomato sauce bring to boil turn to low and simmer for 5 to 10 minutes. Boil noodles according to package directions. In a medium bowl mix cream cheese, sour cream and onions to combine. Spray a 9x13 baking dish with cooking spray. Lightly cover bottom of pan with some of the meat mixture. Begin layering starting with noodle, meat than dollop the top of meat mixture with cream cheese mixture. Repeat layers ending with meat mixture. Bake covered 350 for 45 to 50 minutes or until bubbly and hot in middle. Uncover sprinkle with cheddar and parmasean cheeses return to oven continue to bake uncovered until cheese is melted.
Place beans and broth in blender and blend on medium until pureed or smooth. Heat 1 tablespoons of the oil in large skillet over medium heat. Add onion and cook until golden brown. Remove onion, set aside. Pour bean mixture into skillet. Heat until bubbly, stirring occasionally. Stir in salt. Heat the remaining oil in in medium skillet over medium-high heat until hot. Fry each tortilla about 10 seconds until softened. Transfer each tortilla to hot bean puree. Fold in half, then in half again to form a triangle. Transfer to individual serving plates. Top each with remaining bean puree, cream and cheese. Garnish with onion.
In a sauce pan, boil oats and water, with half of the beet juice. Reduce heat an cover. In a blender, combine banana, the remaining beet juice, cocoa, carob, dates, vanilla, and buttermilk. Blend until smooth. After the oats have simmered for 30 minutes, add the contents of the blender to the sauce pan. Stir at a low heat until desired warm temperature. Serve and top with a scoop of whipped cream cheese. Serves 2.
Cream the butter and sugar very well. Sift the flours after measuring and combine together. Add flours to creamed mixture very gradually blending well after each addition. Knead on bread board for ten minutes. Lightly flour the bread board and roll our to 1/4 to 1/2 inch thick. Cut into rounds with a cookie cutter and place on ungreased cookie sheet. Prick gently with a fork. Cover lightly and chill for an hour. This lets the gluten in the flour rest and relax from all the kneading. Bake in preheated 300 degree oven for 30 to 40 minutes, depends on your oven. Bake until light tan in colour. Remove from oven and onto a wire rack. Store in a air tight container in a warm place.( cupboard). Allow to mellow and age for 1 to 2 weeks. Should make 4 dozen cookies.
In a large zip-lock bag combine cabbage, parsley, pineapple, shredded carrot and thinly sliced red onion; seal and chill. Combine mayonnaise, whole grain mustard, ginger, pineapple juice and salt and freshly ground black pepper to taste; cover and chill. Just before serving, pour dressing in with the zip-lock bag mixture and fumble/toss to coat. serve and enjoy!
Preheat oven (375°F, 190°C). Grease baking trays. Mix butter with sugar until creamy. Add egg and egg yolk and mix until foamy. Add almonds and a few drops oil of bitter almonds. Add flour (mixed with baking powder) little by little and mix. The dough should be elastic, but will not be smooth. Fill in the dough into a cookie press with big star nozzle or better into a meat grinder with a big star nozzle. Make/press dough strings of about 2 to 3-inches. Form dough strings into rings, "S", horseshoes or any other shapes you like and place on baking tray. Bake for about 12 minutes. Cookies should still be light. NOTE: Oil of bitter almonds: if you can't find it, use almond extract. NOTE on cookie press: the dough is elastic but not smooth. So using a simple icing bag could be difficult. I use a meat grinder with a special cookie star nozzle. You can use a suited cookie press. NOTE on custom yield: I really can't give the correct custom yield. But the amount will make several baking trays. Baking time is given for one tray.
Mix wine, peach schnapps, cranberry juice, and lemon juice. Slice apples and place in juices. Refrigerate and marinate overnight. To serve, drain and place in a small bowl. Serve with crackers and an assortment of small cheese wedges.
*Blueberry or banana variations are at bottom. Pre-heat oven to 425 degrees F. Line 12 medium muffin cups with paper baking cups. Combine dry ingredients. Add milk, egg, honey, and oil; mix just until ingredients are moistened. Fill muffin cups 3/4 full. Bake 14-17 minutes or until golden brown. *NOTE: You can stir in 1/2 cup frozen blueberries or 1 medium ripe mashed banana for a fruity variation. These are also great the next day cold if you seal them in a baggy or stick em in a container to keep em fresh.
Place all ingredients except for the ice cubes into a blender. Add the ice cubes one by one until smooth. Serve immediately-- enjoy!
mix sauce ingredients together and boil. add the mixed roux ingredients and let simmer 20 minutes.
Set oven to 350 degrees. Grease a 13 x 9-inch baking dish. Cook the lasagna noodles until soft. Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a medium boil; reduce the heat, cover, and simmer for 20-25 minutes. in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg. In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom. Layer 3 pieces of cooked lasagna noodles on top of the sauce. Then 1/2 of the cheese mixture. Then 1/2 of the sliced mushrooms. Then another 1/3 of the sauce; repeat. Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese. Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.
In a large saucepan, bring water to boil.While water is boiling, heat oil in a small saucepan over low heat. Add red pepper flakes and cook, stirring occasionally for approximatley 3 minutes. Strain oil into a small bowl, discarding the red pepper flakes and whisk in clam and lime juices. Set aside dressing mixture. When water has come to a boil drop in shrimp and reduce heat to medium-low. Simmer approximately 2 minutes or until shrimp turn opaque. Drain shrimp and rinse under cold water to prevent further cooking, drain well. In a large bowl, transfer shrimp and add cabbage, carrot, bean sprouts, peanuts, coconut, and scallion. Pour dressing over salad and toss to coat.
Grind dried fruits and soak it in 3 cups of rum. Store in an air tight container for three weeks. Prepare the caramel by heating the sugar until it turns dark brown. Cream the butter and sugar. Add the eggs, soaked fruits, and rum. When it is well blended, pour the caramel. Add the flour with the baking powder and mixed spice. Fold in the cherries. Pour mixture in a greased baking pan and bake in a slow oven (about 300 degrees F.) for two hours or until a knife comes out clean at the centre. Remove cake from pan after two days.
Cut chicken into 1-inch chunks; season with salt and white pepper. Heat oil in large skillet over medium-high heat. Add chicken, mushrooms, onions, red bell pepper and celery. Cook and stir until chicken is no longer pink in center. Remove chicken and vegetables; set aside. Melt butter in skillet until hot. Add rice and saffron; cook 2 to 3 minutes, stirring constantly. Add wine; stir until absorbed. Stir in 1 cup broth; cook uncovered, until broth is absorbed, stirring frequently. Continue stirring and adding remaining 1 cup broth and water, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, about 25 to 30 minutes. Stir in cheese, olives, cream and chicken mixture; heat thoroughly. Serve immediately.
Put lemongrass, chili, ginger, kaffir lime leaves, coriander roots, ground cumin, ground coriander, fish sauce, sugar, lime juice into a food blender, and blend together until smooth. Adjust the seasoning of the paste to your own taste. Heat oil in a large sauce pan, make sure the sauce pan has a lid. When the oil is hot, add the curry paste into the pan, and fry it for a couple of minutes. Add coconut milk, and bring it to boil. Once boiled, add the mussels, cover the pot with the lid, and turn the heat down to medium. Let it simmer for 3-5 minutes or until the mussels have all opened. Turn the heat off, and divide the mussels into two portions. Sprinkle the fresh coriander on the top and serve immediate.
You can leave breats whole or cut them up, whatever your preference. In a large skillet, fry chicken in oil until cooked through and juices run clear. Remove chiken from skillet and set aside. Add butter and onion to skillet. Saute onion until translucent, not brown. Add paprika and salt and stir. Then add stock and bring all to a boil, reduce heat to simmer and add the sour cream mixture (to smooth sour cream lumps, use a whisk.) Add reserved chiken to skillet and simmer in sauce until chiken heated throgh and sauce has thickened. (if sauce doesn't seem to be thickened enogh, add little bit more flour and stir well).
Grease/flour 9x5 loaf pan. Pre-heat oven to 350. Start with applesauce, add yogurt, bananas cut in slices, remaining ingredients, add flour last. Add chopped walnuts to the top if adding walnuts to the loaf. Bake for 60-70 min at 350 degrees or until toothpick comes out clean. Check at 60 minutes, time will vary with oven. Cool 10 minute. Remove from pan and cool on wire rack.
Brown meat strips and onion in skillet. Add mushrooms, milk, garlic, and soup mix; bring to boil. Mix together sour cream and flour, add to skillet, and heat through. Season with salt and pepper. Serve over baked potatoes or noodles.
CAKE: Preheat oven to 350 degrees F. Butter a 9 x 13-inch baking pan. In a small bowl, combine flour, cinnamon, baking soda, and salt. In a large bowl, combine apple pie filling, sugar, vegetable oil, and eggs; mix well. Add flour mixture; mix well. Turn batter into prepared pan. Bake for 1 hour. Cool. FROSTING: Combine cream cheese and butter; cream well. Add powdered sugar and vanilla extract; mix well. Frost top of cake.
Peel the bananas. Put in a sandwich baggie and freeze. Once frozen put in the microwave and zap for 10 second blasts till soft. Freezing then microwaving really breaks it down so there are not lumps. Put the shea and/or coconut oil in with the banana and zap till the oils are liquidy. Put the almond oil/olive oil mixture into the blender. Drop in the banana oil mixture. Blend for 2 minutes. Add honey and/or molasses. Blend for 30 seconds. To use: Brush your hair out,. If you have fine hair wet it. Pull your hair back into a ponytail. Apply the mixture. Wrap your hair in cling film and us a hair tie to bun it. Leave in for 2 or 3 hours. Shampoo and condition your hair as normal.
Preheat oven to 250 degrees. Beat egg whites in a glass bowl until stiff. Gradually add sugar, salt, cream of tartar, peppermint extract and food color. Fold in chips. Drop on buttered cookie sheet. Turn oven off, and leave in two hours or overnight.
Brush a large baking sheet with vegetable oil and set aside. Put the sugars and almonds in a large saucepan and heat gently until the sugar has dissolved. Continue to cook until the sugar develops a rich brown color and the almonds turn a darker brown. Shake the pan whilst cooking to insure all the nuts are well coated. Stir in the sesame seeds and turn the candy out onto the treated pan. Form a sheet of candy as you would with bark. Let cool one hour. Melt the chocolate in a heatproof bowl over a pan of barely simmering water or use a double boiler. DO NOT let the water touch the bottom of the bowl or the chocolate itself. Break the candy (by hand or with a knife) into 20 or so pieces. Line a baking sheet with parchment paper. Dip half of each candy in the chocolate and shake off excess. Place the coated candy on the parchment paper and allow the coating to cool and set. NOTE: The brittle softens over time - especially when exposed to air and moisture. If you are not serving soon, dip the whole bite in chocolate to extend the dish's longevity.
Measure ingredients including the sesame seeds into a blender. Blend until smooth. Taste on a piece of lettuce or a vegetable stick for seasoning and adjust if needed.
In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown. Add the peeled and sliced potatoes, the milk, the stock,& the herbs. Cover and simmer gently for about an hour or until potatoes are completely cooked through. Stir together cornstarch and water. Mix thoroughly. Add to soup, stirring constantly to avoid lumping. Cook for 5-10 minutes more, stirring occasionally, then puree the soup. Add the cream and gently heat, but do not boil. Season with salt and pepper. Serve with garnishes.
peel and grate the apples and set aside. Grate the ginger (if desired) and set aside with the apples. Separate the head of cauliflower into small florets and set aside. Finely chop the onion. Melt the margarine into a large soup pot, at somewhere between low and medium heat. When the butter is melted, add the curry and the onions, and cook for about 2 minutes. Add the grated apples, ginger, cauliflower, parsley, salt, pepper, and nutmeg. I eyeball the nutmeg -- I'm a big fan of nutmeg so I add probably about 1 tbsp, but if you aren't too keen on nutmeg then I obviously wouldn't add as much. Cook for about 15 minutes, stirring regularly. After 15 minutes, add the vegetable broth . Let this sit on the stove at a soft boil for about 20-30 minutes, or until the cauliflower gets soft. Puree the soup with a blender. Taste test the final product, and feel free to stir in some more curry or nutmeg if you desire! This puree also makes a very good sauce on a baked potato.
Heat oil in a heavy skillet cook beef until it is cooked through and well browned. Remove beef from skillet and deglaze the pan with 2/3 of the wine, add the bouillon and reduce the sauce. Add onions and mushrooms to the sauce and cook until mushrooms and onions are tender. Add cooked beef to the onions and mushrooms and add the remaining wine. Cook until the wine has reduced add the cooked rice and blend everything together. Enjoy!
10/7/2010 -- OK -- lots of bad reviews -- I even noted at the bottom of my recipe that this has bad reviews and people continue to make and complain. This also has really good reviews, I've checked and double checked. If you're a cook and don't agree with the recipe -- move on to another recipe This is not my own, it came from Todd Wilbur who does the CopyCat recipes. I've made these -- they were great. If you think 30 oz. of Pumpkin is too much -- move in to another recipe, or use less. I am going to delete this, as my other recipe's have great reviews. Preheat oven to 350. Mix together spice cake mix, pumpkin, pudding and vanilla. Add sour cream, eggs, oil and spice. When blended well, drop a large scoop of batter into lined muffin tins. Fill to the top. Sprinkle the tops with brown sugar. Bake for 30 minutes, or until toothpick comes out clean. The first reviewer of this recipe thought a 30 ounce can of pumpkin was too much, but that is the correct amount, and it comes out wonderfully moist. I've given this recipe to people who've raved over the results. I'm sorry to the reviewer that it didn't work out. It's frustrating to invest in ingredients, only to be disappointed.
Preheat oven to 350°F. Line the bottom of a jelly roll pan with parchment paper then grease. Sift together flour, baking powder, and salt in a small bowl. Beat egg yolks, sugar, and vanilla extract in a small bowl. Beat egg whites until stiff peaks form. Fold in yolk and flour mixture. Bake 20 minutes or until golden brown. Cool 5 minutes in pan, unmold and roll into roll starting from the short side(with paper still on) and refrigerate 5 minutes. Roll cake out and spread with cream then carefully roll up. Frost outside with cream and garnish with fresh strawberries. For sweetened cream beat whipping cream on low speed until frothy. Add sugar and flavoring and continue beating until soft peaks form (for best results freeze bowl and beaters before using).
You will also need 24 cellophane party favor bags and a roll of 5/8 sheer ribbon (optional). Melt chocolate. Dip top and upper sides of the ice cream cone into the the chocolate. I find it easier to melt the chocolate and using a pastry brush, brush sides with chocolate. Dip and roll top and upper sides into the sprinkles. Set aside on wax paper and let cool. Once cooled, fill cone with candies and then stick sucker or pixie sticks inside. Place into cellophane party favor bags and tie. Tie ribbon around for an extra festive touch. In the above picture I used 3 pixie sticks, 3 dum dum suckers, some have 1 mini pack of: Smarties, twizzlers or chocolate covered raisins in each cone favor. Serve and watch the kids eyes light up.
For Gingerbread: Position rack in center of oven and preheat to 350 degrees. Grease 8-inch square baking pan;dust with flour. Sift first 8 ingredients into bowl. Using electric mixer, cream butter in another bowl. Add brown sugar and beat until light and fluffy;beat in egg,then molasses. Mix in buttermilk alternately with dry ingredients. Fold in crystallized ginger and orange peel;spoon batter into prepared pan. Bake until springy to touch, 45 to 50 minutes. Cool cake in pan on rack. Serve with cream. For Grand Marnier Cream: Beat cream,Grand Marnier and vanilla until beginning to thicken. Add sugar and sour cream and beat until soft peaks form. Serve immediately.
Combine all ingredients except for cilantro in saucepan and bring to a boil. Simmer uncovered about 30 minutes, or until peas are tender and it begins to thicken. Serve over brown rice and garnish with cilantro.
Warm bacon grease in cast iron pan or skillet in oven at 400 degrees. While grease is warming, mix dry ingredients. Add egg and enough milk to make with consistency. Remove pan from oven and drain grease into mixture. Mix well and add back to pan. Cook for approx 30 min or until toothpick comes out of center clean. Bread will be nicely browned.
Preheat the oven to 400 degrees. Rinse the brussels sprouts and trim the bottoms. If they are very large, cut them in half. Separate the garlic cloves and peel them. Toss the brussels sprouts and garlic cloves with the olive oil, salt & pepper until they are well coated. Pour the brussels sprouts and garlic into a baking dish and bake at 400 degrees for 35 minutes.
Mix dry ingredients (flour, soda, salt) and set aside. Cream together butter and sugars,. Add peanut butter, eggs, milk, and vanilla, and mix well. Stir-in dry ingredients, and mix slowly until completely blended-in. Unwrap Hershey's kisses, and set aside. NOTE: The kisses are added AFTER the cooked cookies come out of the oven. Pour some sugar into a cake pan or pie plate, for rolling the cookies inches. Shape dough into balls (rounded teaspoonfuls). Roll balls in sugar, and place on ungreased baking sheet. Bake at 375 F for 5 minutes, then turn pans, reverse positions, and bake 5 minutes more. Remove pan from oven and top each cookie immediately with a Hershey's kiss. Twist it slightly as you press down lightly, to help it bond with the cookie. NOTE: If your candy is discolored due to age, don't worry about it. They return to a consistent brown as they warm with the cookie and then cool back down & harden. Leave cookies on baking sheet about a minutes, then transfer to a cooling rack. ENJOY!
In a small bowl, whisk mustard, vinegar, salt and pepper. Slowly add to oil while whisking. Stir in onion and parsley. Drizzle over salad greens, toss to coat.