HumbleIntelligence/food-ner-1-Million huggingface dataset:
To prepare the cookies, whisk together the first three dry ingredients in a small bowl, set aside. With an electric mixer on medium speed, beat the butter and granulated sugar in a mixing bowl until fluffy. Beat in the limeade concentrate the lime zest. Reduce the speed to low and blend in the flour mixture, beating until just incorporated. Divide the dough in half; roll each half into a ball and flatten to a disk. Wrap in plastic wrap and refrigerate until firm, about 2 hours over overnight. When ready to bake, preheat the oven to 350 degrees F. Spray 2 baking sheets with nonstick spray or line with parchment paper. Divide dough disk into 24 tablespoon sized pieces. Roll each into a ball and place 2 inches apart on the baking sheets. Use the bottom of a glass to flatten the balls into 2-inch rounds. Refrigerate for 15 minutes. Bake, rotating the baking sheets halfway through, until the cookies just beginning to turn golden around the edges, 10-12 minutes. Cool completely on a rack. Let the baking sheets cool, then repeat with the remaining dough. To prepare the glaze: combine the confectioner's sugar, lime zest and juice, the water, and food coloring, if using, in a small bowl; stir, adding a little more water, if necessary, to make a smooth glaze. Spread a thin layer onto each cookie. Let stand 15 minutes to allow the glaze to set.
Heat deep fryer to 325°F. Crumble cheese thoroughly, this is a must. Mix in eggs, one at a time, being sure to thoroughly combine. Add sugar and mix. Add in cornstarch, a little at a time, and thoroughly combine. Are you sensing a pattern?. Mix in just enough milk to form a soft dough. Shape into large balls, smaller than a baseball, but about the size that fits in your palm. Be careful not to compact dough, it takes a light touch. Cook in batches in a deep fryer until dark golden brown. The bunuelo will "roll" over as it cooks numerous times, this is important for even cooking so do not overcrowd fryer. Nudge it if it doesn't roll enough. It will puff as it cooks and little appendages could puff out, don't worry, that is okay. Drain well and serve.
Preheat oven to 175 C and line baking sheets with parchment paper. Mix butter, sugar and salt with an electric mixer until creamy, about 1 minute. Add the egg and beat well. Heat the coconut milk gently in a saucepan over medium heat or in the microwave. Add instant coffee and stir to dissolve. Stir the coconut-coffee mixture into the butter mixture. Sift together flour and baking powder and add to the batter, stirring just until the ingredients are incorporated. Fold in the flaked coconut. Drop heaping teaspoons of batter 1 inch apart on baking sheets. Bake in the preheated oven for 12-15 minutes or until cookies are pale golden brown. Transfer to wire racks to cool. Store cookies in an airtight container at room temperature; cookies will keep up to two weeks.
Whisk the sugar and cardamom in small bowl to blend. (This can be made 3 days ahead. Store mixture in a covered container at room temperature.). Pour orange juice into large bowl. Add strawberries and toss to coat. Spread cardamom sugar on large platter or baking sheet. Using slotted spoon and working in batches, transfer the strawberries to platter with cardamom sugar. Roll in sugar to coat well. Divide strawberries among 6 wineglasses. Pour any remaining orange juice from bowl over berries. (Can be made 2 hours ahead. Cover; chill.).
Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in shallow glass dish; pierce with a fork. Pour marinade over meat; turn to coat. Cover and refrigerate several hours or overnight, turning meat occasionally. Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques.
In alarge mixing bowl, combine hash browns, onion, 1/2 cup (1 stick margarine, sour cream, soup, and cheese, and mix throughly. Grease 9x13 inch baking dish, and pour into it. Combine corn flakes, and remaining 1/2 stick melted margarine, and sprinkle over top of the casserole. Bake uncovered at 350 degrees, for 45 minutes or until the edges start to bubble.
Roughly chop the chocolate and put into a food processor. Pulse briefly to chop fine. Heat the cream in a saucepan just to the boiling point. With the motor running, pour the hot cream into the chocolate and process until they are completely melted/blended. Transfer the frosting to a bowl. If you plan to use it immediately, chill the frosting by placing it over a bowl of ice or let it cool at room temperature. It must be cool, not cold, to be spreadable. Once cooled, the frosting can be whipped to create a lighter frosting variation or used as is. Refrigerate the cake after applying the frosting. Makes enough to frost a 2 layer cake, about 2-1/2 cups.
Brown meat in a skillet with cooking spray. Spray and 8 by 8 dish with cooking spray. Layer cabbage on bottom of dish. Cover with onion, brown meat and rice. Combine tomatoes, mustard, brown sugar twin and salt and lemon pepper. Pour over mixture in the dish. Cover and bake at 350 degrees Fahrenheit for 1-1/2 hours. Uncover and bake additional 10 minutes.
Place the wet ingredients except grenadine in a shaker and shake with ice. Use enough juice to fill a tall glass. Dip a tall glass in grenadine and then in sugar, repeat until you have a nice frosting. Fill the glass with about an inch of shaved ice and put in the dash of grenadine. Strain over the shaved ice. Serve with a pink straw through a cherry and a parasol. If you're feeling really un straight use a straw with tinsel on it.
Preheat oven to 300. Mix shrimp, egg, and 1/4 cup milk. Melt butter skillet. Saute chives for 1 minute. Add flour and cook until bubbly. Add shrimp mixture and cook until thickened. Split flounder, either by making a pocket or cutting them in half. Fill pocket with shrimp mixture; close with toothpicks. Pour remaining milk and sherry over fish. Sprinkle with seasonings. Bake at 300 for 30 minutes or until fish flakes easily when tested with a fork.
In a large bowl, put the hamburger, bread, eggs, onion, tomato sauce, salt and pepper. Using your hands, mix everything together. Continue mixing until all of the ingredients are evenly distributed. Take your time, and do it well. Press this mixture into a 9- by 5-inch loaf pan, or another 2-quart size pan (like a casserole). Pack it tightly and smooth it so it looks nice on top.Bake at 350F for at least an hour. If the meat was cold from the fridge, bake for 1 1/2 hours. Remove the meatloaf from the oven. Let it rest for a few minutes to firm up. Drain off the fat if desired.
Preheat oven to 400 degrees. Brush bread slices with olive oil and place on baking sheet. Bake until lightly golden 7 to 10 minutes. In a work bowl of a food processor combine 1 can butter beans undrained , 1 can butter beans drained and garlic and pulse until smooth. In a large bowl combine artichoke hears,lemon juice and 1/4 cup parsley. Add bean mixture to bowl, stirring well. Spoon onto toasted bread slices. Top with lemon zest and additional parsley. Drizzle with remaining olive oil. enjoy.
Pour milk into inner pot of Instant Pot. Push yogurt button then adjust until the screen reads "boil." This will take about an hour. Once the Instant Pot beebs that the boil cycle is complete, carefully remove the lid and test the temperature. It should be around 180 degrees. Let inner pot sit in instant pot for 5 minutes and then remove inner pot. Allow the milk to cool to 105-115 degrees. This will take an hour on the countertop or about 15 minutes if you place your inner pot into an ice bath. Gently skim off the "skin" on the yogurt and discard. Whisk in the prepared yogurt. Place inner pot (be sure to dry off well if you had in ice bath),put lid on and press yogurt button again and then adjust until screen reads 8:00. Once yogurt beeps that it is complete, store in glass jars or a large plastic container in the fridge. This is a great time to freeze some yogurt for future yogurt making.
In a bowl, beat egg yolks until frothy. Add next 6 ingredients; mix well. Beat egg whites until stiff; fold into potato mixture. Brush 8 small ramekins with melted butter. Spoon potato mixture evenly into ramekins. Brush remaining butter over potatoes. Bake at 375 degrees for 30-35 minutes or until lightly browned. Serve immediately.
Combine all ingredients. Shape into 1 inch balls. Grease a cookie sheet and place balls on cookie sheet. Preheat oven to 375°. Bake at 375° for about 20 minutes or till golden brown.
In a medium saucepan, heat oil over medium-high heat. Add onion and cook until clear. Reduce heat to medium, add green chilies, refried beans, and spices. Cook, stirring frequently, until hot. Add cheese and stir until melted and combined. Turn heat to low. Warm a large skillet over medium-high heat. Add 1 tortilla and cook about 1 minute per side, until slightly golden brown. Remove tortilla to plate, spread 1/8 bean mixture, and wrap into a burrito. Repeat steps 8 and 9 with remaining tortillas.
Preheat oven to 350°. Lightly grease and flour a standard glass (8x5") loaf pan. Rinse, core and slice the strawberries; place in a small bowl and sprinkle with 1/2 cup sugar. In a large mixing bowl, blend together the remaining sugar, flour, baking powder, baking soda, salt and cinnamon. In a medium bowl, beat the eggs until foamy, then add the vanilla and melted butter. Make sure the melted butter isn't too hot-just barely melted. Stir in the strawberries. Combine the two mixtures, blending until the dry ingredients are moistened. Scrape the batter into the pan and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and cool on a wire rack for 20 minutes before removing the bread from the pan.
For the crust: In a medium bowl stir together the flour, sugar, cocoa and salt. Using fingertips, work in the butter until it resembles coarse meal. Add water and egg yolk and mix with a fork until well combined. Gather up the dough and form into a rectangle and chill at least 20 minutes and up to 4 days. If made in advance let soften slightly before rolling out. Preheat oven to 375°F. Butter and flour a 13+3/4x4inch tart pan with 1 inch sides and a removable bottom. Roll out the dough to a 15x6 inch rectangle, between two sheets of plastic wrap or wax paper. Peel off one sheet of wrap and invert the dough into the prepared pan, pressing evenly to fit. Freeze until firm, about 10 minutes, Peel off second sheet. Trim edges. Line crust with foil will with pie weights and bake until crust is set, about 12 minutes. Remove foil and weights. Bake until crust begins to darken around the edges, piercing with a toothpick if it starts to bubble up, about 12 minutes more. Remove from oven, spread jam over crust and bake about 3 minutes longer until jam is set. Cool completely on a rack. For the filling: In a small heavy saucepan, bring whipping cream to a boil. Remove from heat and add chocolate, whisking until melted and smooth. Transfer to a bowl and refrigerate until chilled but not firm, about 45 minutes. With an electric mixer, beat the chocolate-cream mixture until very thick and semi firm. Spread over jam in crust. Refrigerate until ready to use. Before serving, arrange raspberries on top of chocolate. Combine sugar and cocoa and sift over tart.
Cook the udon noodles according to the package directions; drain and set aside. In a large saucepan, bring the stock to a boil; decrease heat to medium and add in the ginger and carrots. Cook until the carrots are crisp-tender, 1-2 minutes. Add in the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 minutes, and remove from heat. Place the miso on a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then stir the mixture back into the soup. Do not let the soup come to a boil, or the mixo will lose some of its flavor. Taste the soup for saltiness and add soy sauce to taste. Stir in the scallions. With tongs, place noodles in each soup bowl (allowing 3/4 cup for 6 servings, 1 1/4 cups for 4 servings). Ladle in the soup and serve hot.
Get a large grill safe dish (we use the reynolds disposable roasters), place the onions, red bell peppers (if using) and brats in the bottom. Mix the two mustards, Worcestershire sauce and brown sugar together and dump this mixture over the brats and onions etc. Stir until the onions and brats are evenly coated. Pour enough beer into the dish to cover the brats and onion, then give it a slight stir to mix the mustard mixture with the beer. Put in fridge and let sit at least 30 minutes, but an hour or two is much better. When marinating time is up, remove and let come to room temperature. Pre heat your grill to medium high heat. Place the container directly on the grate and cook the brats in the beer mixture for 10-15 minutes, until the beer is steamy and hot. Remove from heat. But do not discard yet. Turn the grill down to medium heat (or however you like your brats grilled). Remove the onions and brats from the beer mixture. Then place the brats on one side of the grill and the onions on the other. Grill brats and onions, turning occasionally until done. Each time you turn, baste with the remaining beer mixture. The onions should be somewhat caramelized and soft. Discard the remaining beer mixture and serve on buns or hoagies with sauerkraut and other condiments as desired.
Blend sour mix and juices with ice until smooth. Serve in a salt-rimmed glass with a lime wedge.
Cooking Day: Combine all ingredients and place in a freezer container. Freeze. Serving Day: Thaw. Place all ingredients in a slow cooker - cover - simmer on high 2-3 hours.
Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking. Beat butter and sugar thoroughly. Add yolks. In another bowl, combine flour, salt and baking soda. Alternately add flour mixture and sour cream to butter mixture. Add extracts and rum, if desired. In separate chilled bowl, beat whites to stiff peaks. Fold whites into batter. Spoon into pan. Coat top with additional sugar. Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.
Preheat oven to 350 degrees. Grease a 13 x 9 x 2 baking dish. Beat margarine and sugar until fluffy. Combine oatmeal and flour in a small bowl. Add to creamed mixture of margarine and sugar. Mix well. Press evenly onto bottom of prepared pan. Bake 18-20 minutes until light brown. Cool slightly. Beat cream cheese and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each. Add remaining ingredients. Mix until smooth. Pour over partially cooled crust. Bake an additional 45-50 minutes or until center appears set. Cool completely on wire rack. Chill. Serve with whipped cream. Store leftovers in the refrigerator.
Pre-heat oven to 450 Whisk together broth and tomato paste in a small bowl,then in a large bowl, stir together broth and tomato mixture with the beans, garlic,sage (or poultry seasoning) and salt and pepper to taste. Put in a 1 1/2 qt baking dish. Toss bread cubes with olive oil, season to taste (used garlic powder, seasoning salt, fresh pepper) Sprinkle the bread cubes over the beans. ,Bake until bubbly and bread is golden brown. Can freeze leftover tomato paste by freezing in ice cube trays and after frozen sealing in ziploc bags or food saver bags.
Preheat oven to 350°F Grease 9-by-5-inch loaf pan. Dust pan with cornmeal; shake out excess. Mix first 6 ingredients in large bowl. Whisk eggs, oil, milk and buttermilk in medium bowl. Add egg mixture and corn to dry ingredients and stir just until combined. Pour batter into prepared pan. Bake 15 minutes. Reduce temperature to 325F and continue baking until tester inserted into center comes out clean, about 1 hour. Cool bread in pan on rack 30 minutes. Turn out bread onto rack. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cover tightly and store at room temperature.).
1. place all ingredients in a large pot and bring to a boil. 2. Reduce heat and simmer for 30 minutes. Serve.
Blend everything well in a blender. Serve chilied in a tall glass. ENJOY!
Grilled onion and pepper over medium coals until tender 12 to 15 minutes. Then saute for few minutes in a skillet until soften.
Melt the butter in a sauce pot. Add the onion, celery, and garlic; saute for 5 minutes or until tender. Whisk in the flour and stir for 3 minutes. Add the milk and heat until thickened. Stir in the half and half and seasonings. Bring to a boil, stirring constantly. Reduce the heat, add the oysters and artichokes. Simmer for 5 minutes, then add the sherry.
Preheat oven to 350°F. Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl. Using an electric mixer, beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup of chocolate pieces. Pour batter into a greased 12-cup Bundt pan. Bake 50 to 60 minutes or until cake tests done. Cool in pan for 15 minutes. Remove from pan and cool on a wire rack. Heat raspberry preserves and remaining 1/2 cup of rum. Strain through a sieve to remove seeds. Place cake on a serving platter. Prick surface of cake with a fork. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all the glaze has been absorbed. Combine remaining 1 cup of chocolate pieces and shortening. Microwave on high for 1 minute or until melted. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 minutes. Combine vanilla baking bar and 1 tsp water. Microwave on high for 30 seconds or until melted. Drizzle on top of icing.
Assembly Directions: Stab chicken a few times with a fork. Rinse chicken. Place chicken breasts in a gallon freezer bag. Stir together remaining ingredients in a bowl. Spoon mixture over chicken and seal bag, removing as much air as possible. Squeeze chicken and Dijon sauce around until chicken is evenly coated. Freezing Directions: Seal, label and freeze. Serving Directions: Thaw in refrigerator. Pour off marinade from chicken and discard. Arrange chicken in a single layer in desired baking dish. Bake at 375 degrees uncovered 25 minutes, or until chicken is tender and juices run clear. Microwave: Prepare as directed above for serving. Arrange chicken as instructed above, placing thicker portions toward the outside edge of the baking dish. Cover with wax paper and cook on high for 3 to 4 minutes. Give dish a 1/2 turn if microwave doesn't have a turntable. Re-cover and cook on high an additional 3 to 4 minutes, or until chicken is tender and juices run clear. Comments: Wow! What a easily-prepared recipe yielding so much flavor! This simple and economic dish is also a healthy alternative, being low in fat and sodium and worth only 3 Weight Watchers points.
Powder the jaggery to fine pieces. In a bowl, dissolve the jaggery in warm water and keep aside. In a bowl, put the wheat flour. Add the maida, mashed bananas, cardamom powder and coconut pieces. Mix well. Add these ingredients to the jaggery mix. If needed, little water can be added to make the consistency similar to that of the dosa batter. In a pan, heat the oil and using a round ladle, pour the appam batter one by one. Specifically, the paniyaram pan is used for this purpose. Fill the holes with oil, heat and pour the batter into the holes. Even shaped appams can be made with these moulds. Fry the appams till they are golden brown. Serve hot with ripe bananas.
Boil ham bone in 4 cups of water in large COVERED stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead). Remove ham bone and strain stock to remove any debris. Boil the 2 med potatoes halved in stock until softened, remove to separate bowl. Combine 2 1/4 cups diced potatoes, 1 med onion, DICED HAM, and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender. Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken). In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce. Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey. Add cheese blend to soup and gently mix to combine.
Mix first 7 ingredients*** I use my trusty Tupperware Shaker! Take a sharp knife and pierce meat along the grain on both sides. Mix ginger, onion and garlic and rub on both sides. Place in large glass dish and pour marinade over and refrigerate for 8-10 hours, Turning once.
Coat large saucepan with cooking spray and cook onion, capsicum, garlic and curry powder, stirring, until onion is soft. Add undrained tomatoes, chickpeas and potato and simmer, covered, for about 20 minutes or until potato is tender, stirring occasionally. Top with yoghurt.
Combine all ingredients through the cinnamon (cereal, oats, whole wheat flour, flax seeds, wheat germ, nuts, chocolate chips, baking soda, salt, and cinnamon) in a large mixing bowl. Add remaining ingredients and stir to combine. Pour into lightly sprayed 13x9 dish. Bake at 350 for 20-25 minutes.
Preheat oven to 350 degrees. Grease and flour a 9x5" loaf pan. With a mixer set on medium speed, beat the butter until fluffy. Gradually add in the sugar and mix well. Add the eggs one at a time, mixing well after each egg. Mix the flour, baking powder and salt together. Add to the butter/sugar mix alternately with milk. Begin and end with the flour. Add in the walnuts, lemon rind and lemon juice. Pour into the loaf pan and bake for 50-55 minutes or until done. Cool in the pan on a wire rach for 10-15 minutes. Remove from the pan and place on a wire rack to completely cool.
Cut each roll into 4 pieces and arrange in the bottom of a 14-inch Dutch oven lined with aluminum foil or sprayed with non-stick cooking spray. In a bowl combine apples, brown sugar, cinnamon, cracker crumbs and pecans. Sprinkle evenly over cut rolls. Cover with lid and bake at 350°F 25-30 minutes. For icing combine cream cheese frosting with caramel topping. Drizzle over pie while still warm. Dutch Oven Temperature Control using Briquets: 350°F in a 14-inch Dutch oven, oven top 18, oven bottom 10.
Mix all ingredients together. Form into a loaf. Make indention in meatloaf and pour topping into it. Bake at 350°F for 50 to 60 minutes. Mix topping together and pout onto meat loaf.
Spray 12-inch nonstick skillet with nonstick cooking spray; Heat over medium-high heat until hot. Add bell pepper and onion; cook and stir 2-3 minutes or until crisp-tender. Add gravy, broth, water, chili sauce and meatballs; mix well. Bring to a boil, stirring occasionally. Reduce heat to medium. Cover; cook 5 minutes or until meatballs are thawed. Add uncooked noodles; mix well. Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally. Remove from heat. Stir in sour cream until well blended. Sprinkle with parsley.
Stir together dry ingredients, then cut in butter until butter is in pea-size pieces. Beat eggs, milk and extract together and add to flour mixture. In a separate bowl, mix cranberry sauce and raisins. Grease the bottom of a 13" x 9" pan. Spread half the dough mixture in pan. Spread cranberry mixture evenly on top. Drop remaining dough by small spoonfuls over entire surface (cranberry mixture will not be entirely covered by remaining dough). Bake for 25 - 30 minutes in a 400 degree oven. Allow to cool slightly, and stir icing sugar, juice, and orange rind together in the meantime. Drizzle glaze over top while square is slightly warm. Cut into squares once it has cooled.