HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting. Make frosting: Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Fill cocktail shaker halfway with ice. Add cranberry juice, vodka, orange liquer, and lime juice to shaker and shake vigorously for 5-10 seconds. Strain into chilled martini glass.
Preheat oven to 450°. Combine all sauce ingredients in a small saucepan. Heat over low heat until the mixture comes to a simmer, stirring frequently. Set sauce aside to cool slightly. Place pizza crust on a pizza pan and brush with olive oil. Spread sauce on crust. You may not need all of the sauce, based on your personal preference. I usually have about 2 - 3 tablespoons leftover. Lay ham slices over sauce, then top with pineapple, bell bepper, onion, and cheese. Bake for 12 - 15 minutes, until cheese is melted and beginning to turn a golden brown.
Switch on your slow cooker at low for 8 hours. In a pan boil 4-5 cups of water with tea bags, add chickpeas once the water is boiling along with bay leaf, cinnamon and cloves. Lower the heat and let the pan simmer for 10 minutes. Discard the tea bags. In another pan, heat the oil and add cumin seeds. Once seeds crack, add onion and fry until light brown. Add garlic and ginger, fry for another 1-2 minutes. Add chana masala powder, chili powder, coriander powder and 1/4 cup water. Lower the heat to simmer and let the spices cook until oil seperates. Add tomato puree/chopped tomatoes at this stage and fry for another 4-5 minutes. Transfer the above spice mix and chickpeas [along with water used for boiling] to your slow cooker. Add salt and give it a stir. Ensure your slow cooker has enough water to cook for 8 hours else the curry will burn and stick. Garnish with chopped coriander leave, lemon wedges and some sliced onion. Serve hot with steamed rice. I usually set it up at night and it's absolutely awesome waking up to wonderful aroma of the curry, lunch ready to be packed for office. Don't have canned chickpeas? You can also cook this with dried chickpeas. Soak 2 cups of dried chickpeas for 7-8 hours in enough water. Pressure cook the chickpeas separately for 8-10 whistles or until soft and proceed with the recipe.
Boil the onions in plenty of water for 15 minutes or until slightly tender. Remove the onions from the pan and allow to cool. With a sharp knife, remove the top inch of each onion, finely chop and place to one side. Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray. Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion. Finely chop these removed sections of the onion and add to the rest of the chopped onion. Preheat the oven to 400°F. Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary. Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat. Stir in the Parmesan and season. Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick. Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one. Bake in the preheated oven for around 25 minutes until the onions are soft and tender. How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie. I presume he is suggesting topping the baked onions with cheese. When the onions are cooked right through, remove and serve.
cook beans for 1 hr beginning with cold water. Add salt in last 1/2 hours drain and reserve 1 to 2 cups liquid. melt butter in skillet and brown beef, onion, garlic and pepper. add tomatoes, chili powder, lima beans and cheese. Put in greased casserole dish. add enough of the reserved liquid to barely cover beans. bake @ 350 degrees F for 1 hours.
Brown the ground beef in a 2 1/2 to 3 quart pot. Drain Fat. Stir in curry powder and heat for one minute. Add tomato soup and kidney beans. Simmer all for about 10 minutes stirring occasionally. Serve alone in a bowl like chili or over rice.
Combine honey mustard, mayo and poppy seeds; spread onto all bread slices. Top 2 pieces of bread with sweet potato, red onion, avocado, tomato and alfalfa sprouts; top with remaining bread. Secure each sandwich with 2 wooden picks and cut in half to serve.
With a mixer, combine cream cheese, sour cream, margarine, salad dressing, and nutmeg and mix well. Add potatoes and stir well. Transfer to 1 quart casserole dish. Bake at 350 degrees for 25 minutes or until heated thoroughly.
Cream the cream cheese till soft and fluffy. Add pudding mix and confectioners till mixed and fluffy. Add milk slowly till well blended. Add Cool Whip and blend thoroughly. Chill and serve in a large bowl alongside fresh fruit or put on top of a fresh fruit salad.
Mix 1 cup orange juice, 1 banana, and 1 tablespoon honey in a blender on medium speed. Serve chilled.
Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes. Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid. Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months. *Note* I have used this before the suggested 3 weeks with good results, though the flavor really seems to improve with time. I usually just pour the amount I need through a strainer so that I can leave all the spices in to continue adding flavor.
In a medium saucepan combine all the ingredients for Sauce#1, bring to a full rolling boil, reduce heat to medium low and simmer for 1 hour, stirring often. Rub the ribs with soy sauce, garlic, ginger, chili powder, pepper, salt and chopped cilantro, both sides! Wrap ribs in heavy duty foil. Let Stand 1 hour. Preheat oven to 350 degrees. Place Ribs in oven for 1 hour, turning once after 30 minutes. 3 times during cooking the ribs open foil wrap and drizzle ribs with Sauce#1. Place all the ingredients for sauce#2 in a glass or plastic bowl, whisk well and set aside. Remove ribs from oven and place on serving platter. Offer both sauces at table to drizzle over ribs.
Mix pie crust mix, coconut and 1/4 cup sugar. Add beaten egg and water, mixing until mixture holds together. Press into bottom of ungreased 13x9" pan. Bake 15 minutes or until top is dry. Arrange mangos on baked layer. Mix 1/2 cup sugar and cinnamon. Sprinkle over mangos. Mix sour cream and 1 egg and pour over mangos. Bake at 350' for 25-30 minutes or until egg mixture is set.
Put wontons in mini muffin tins. Brush lightly with butter. Bake at 350 degrees for 5-10 minutes, until slightly golden brown. Mix remaining ingredients. Spoon into wontons. Put all on a serving tray and microwave 1 minute before serving.
In a large bowl, combine all ingredients and mix well. Divide into 4 glass jars. Seal and label jars. Note: I found the green and pink peppercorns at my local health food store in bulk.
Melt butter in a large skillet. Saute the celery, onion, and potato until the potato is tender. Into skillet, whisk flour and cook a minute. Add milk and blend inches Cook 5 minutes until milk thickens. Add the drained tuna, cheese, and seasonings. Heat over medium-low heat 5 to 10 minutes. Garnish bowls of soup with chopped parsley.
Trim excess fat from the lamb shanks and season with salt and pepper. (I admit I like fat on my meat, and the lamb isn't that fatty, so I didn't trim my shanks). Heat the oil in the PC. Add the shanks and brown on all sides. (You can do this in a separate pan if you like). When the shanks are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned. Add the stock, port, tomato paste, and rosemary, stirring so the tomato paste dissolves. Close the PC and bring up to full pressure (15 pounds). Reduce heat to stabilize pressure and cook for 30 minutes. Remove PC from heat and let pressure release naturally. Remove the lamb shanks. Return pan to heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce. Whisk in the butter, then add the vinegar. Serve the sauce over the lamb. Enjoy!
Place egg white in bowl of standing mixer fitted with whisk attachment, and set aside; measure sugar, and set 3 teaspoons aside. Combine remaining sugar and the corn syrup in medium saucepan with 1/4 cup of water, and bring to a boil over medium heat, stirring to combine; cook syrup without stirring until it reaches 240 degrees, using a candy thermometer. As sugar cooks, pour 3/8 cup cold water into small saucepan, and sprinkle gelatin on it; let stand 5 minutes; put pan over burner on very low heat, and stir to dissolve; leave pan on warm burner. Just before sugar syrup reaches 240 degrees, beat egg white on low speed until foamy; add 1 teaspoon of reserved sugar and the salt; increase the heat to high, and continue beating, sprinkling with remaining 2 teaspoons until medium-stiff peaks have formed; with mixer running, pour syrup into egg white; beat on high speed 2 minutes; add dissolved gelatin; beat until fluffy and cool, about 5 minutes; add vanilla. Sauce will hold at room temperature for 4 hours; after refrigeration, sauce may be heated over a double boiler until lukewarm, and beaten in a standing mixer until fluffy.
If you're cooking this in panni press or toaster oven, put the ingredients on one half of the tortilla. If you're using a microwave or oven, spread them out over the whole tortilla. Sprinkle the cheese on the tortilla. Put the crab on. Put the avocado slices on. Snip small circles of the green part of the green onion onto the tortilla. Season, to taste, with salt and pepper. Put on a dash of nutmeg or chilli powder, if you like.
Place crab in food processor and process until it is in small pieces. Remove to mixing bowl. Add remaining ingredients and mix well. Chill. Serve with crackers.
Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins). If using frozen pearl onions, skip this step and simply defrost them. Combine pearl onions, sherry, raisins, honey, water, butter and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat and stir in almonds and vinegar. Add a few teaspoons of water if mixture is too dry. Serve warm.
Preheat oven to 350 degrees with rack in lowest position. Cut off woody ends of asparagus then cut in small pieces on the diagonal. Cut the white and light green part of the leek in half, then thinly slice. In a large skillet, heat oil over medium heat. Add leek and asparagus and season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes. Let cool. In a large bowl, whisk together the eggs, half-and-half, 1/2 tsp salt, 1/4 tsp pepper. Place piecrust on rimmed baking sheet. Top with asparagus mixture, then pour the egg mixture on top of that. Bake until center of quiche is just set, about 50-60 minutes, and rotate the sheet halfway through. Let stand 15 minutes before serving. To store, let cool, then refrigerate up to one day. Reheat at 350 until warm, about 30 minutes.
To make cookie: roll out the ready to bake cookie dough. place elephant shaped paper template on the flattened dough. cut out the shape, remove the extra pieces. repeat until you have 3 elephant cookies. bake 370F for 10 minutes. To make strawberry buttercream: With a hand mixer or stand mixer, fitted with paddle attachment, beat butter for 2 mins, until smooth & creamy. Scrape down the sides of the bowl and beater as necessary. Add powdered sugar 1/2 cup at a time, beating until combined. Add puree, vanilla extract, jam and beat on medium speed until fully combined. Place in a piping bag. To make strawberry puree: place about 5 chopped strawberries in a food processor and blend until pureed. To assemble: placed one baked elephant cookie down. pipe small circular shapes of strawberry buttercream until the cookie is covered; repeat to the next two cookies. once the buttercream layers are added, stack the cookies. sprinkle on candy-coated chocolates on top.
Preheat oven to 400 degrees. Cut potatoes lengthwise into 2-inch strips, about 1/4- to 1/2-inch thick. Place mayonnaise in large plastic food bag. Add potatoes; shake and squeeze to coat well. Arrange potatoes in a single layer on baking sheets, so that they do not touch or overlap. Sprinkle generously with Old Bay seasoning, to your taste. Bake in preheated 400 degree oven for 40 minutes, turning once, until golden brown and tender. Drain on paper towels.
I;m sure all you fine cooks out there know how to mix a pie crust and roll it out. It won't be tough. Sometimes I put it in a 9x13 pan and have it a little thicker, cut into squares before I bake it, then throw some fresh fruit and whipped cream on top.
FOR CORN FILLING. Boil corn in salted water for 30 minutes. Let cool and remove kernels. Sautee garlic and shallots in olive oil and butter for 10 minutes or until shallots are translucent. In vitamix, add shallot garlic mixture and corn and puree. In bowl, fold in corn with ricotta and basil. Add salt and pepper and mix well. FOR HEIRLOOM TOMATO SAUCE. Melt olive oil and butter over medium high heat, add garlic and cook for 4 minutes, then add tomatoes and cook until juices are released, about 15 minutes. Season with salt and pepper and simmer for 5 more minutes. FOR GARNISH. Add basil, shaved Parmesan and fresh corn kernels.
Combine meat, onion, bread crumbs, egg, 1/2 the tomato sauce. Place in loaf pan. Combine remaining tomato sauce, water, brown sugar, vinegar, 2 teaspoons Worcestershire sauce, and dry mustard. Pour over meat and bake at 350°F for 1-1 1/2 hours.
Heat oil and saute shallots and garlic until soft. Add mushrooms and cook quickly over fairly high heat. Add soy. Toss and simmer a minute. Add wine and cook another minute. Dizzle with white truffle oil, using restraint. Divide among martini glasses. Top with chevre,then garnish with rosemary. Serve with a salad fork.
Combine eggs, oil, and biscuit mix. Stir in chillies, onion, garlic and half of the cheese. Stir in squash. pour into a greased 9X13 inch baking dish. Bake at 350 degrees for 40 minutes; sprinkle with remaining cheese and bake 5 minutes more.
Melt butter in skillet and stir in flour to make a roux. Add milk gradually until you reach desired thickness. Add dried beef, olives, salt (watch salt because beef is already salty) and pepper. Stir in egg slices carefully. Serve over hot biscuits or thick toast.
Break the Omani lemons open and remove most of the interior, saving only the dried peels. Boil the lemon peels with the water and honey for about five. minutes. Add a little sugar, to taste, if desired. Strain and serve hot.
Preparation. 1. Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes. 2. Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours. 3. Pour chilled tea mixture into a punch bowl or pitcher. Stir in ginger ale and club soda just before serving. Garnish, if desired.
Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes. Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid. If using fresh tomatillos and poblano chiles adjust oven racks to middle and highest positions and heat broiler (if using canned, skip to step 11 ). Toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up. Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking. Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact). Transfer tomatillos and chiles to food processor. Set oven temperature to 350 degrees. Discard foil from baking sheet and set baking sheet aside for warming tortillas. Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time. Set sauce aside (you should have about 3 cups). When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces. Combine chicken with cilantro and 1 1/2 cups cheese; season with salt. Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets; spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2 to 4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas; use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining cheese and cover baking dish with foil. Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes. Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.
Boil water and add macaroni. Cook pasta according to package directions or until tender. Drain pasta. Return macaroni to pot and turn stove heat to low. Add all remaining ingredients and stir. Enjoy! ;).
Simmer the sugar and honey in a double boiler until melted; cool. Add the rest of ingredients except frosting. Mix. Spread in a thin sheet and bake until done. Frost with thin frosting made of lemon and powdered sugar as soon as cookies are baked.
Mix cheese, ham, olives, and onions in a small bowl. Spread 1 tablespoon of mustard on each tortilla shell and spread about 1/3 cup of the gouda mixture over 1/2 of the tortilla. Fold the tortilla in half to cover the filling. Heat the filled tortillas in a large nonstick skillet over medium heat for 4 minutes or until cheese melts, turning once half way through cooking. Cut the quesadillas into 3 wedges and place on serving platter. Garnish with sour cream and peppers.
Prepare a 9x9 baking dish with a light coating of butter or cooking spray. In a large saucepan, mix together peanut butter, corn syrup and sugar. Heat on high until edge of mixture begins to boil. Remove from heat and immediately stir in cereal. Press mixture into prepared pan and let it cool completely. Cut into 12 squares and wrap in plastic wrap.
Add drained spinach, drained artichoke hearts, drained fire roasted red peppers, jalapenos, and green onions to a food processor and chop until desired texture. If you like your dips chunky, you can skip the processor and chop by hand. In a large bowl, mix all ingredients together thoroughly. How easy is that? Now, season with salt and pepper to desired taste and refregerate for at least an hour before serving. Note: Feel free to play with the ingredient quantities. I like more spice, so I typically use 4 jalapenos. Adding more red peppers adds more color and flavor as well.
In a large Ziploc plastic bag, combine 3/4 cup Teriyaki Marinade with chicken; seal bag. Marinate in refrigerator for 30 minutes. In a medium bowl, combine 1/3 cup Marinade with pineapple slices, gently turning slices to coat; set aside. Remove chicken from bag, discarding used marinade. Grill or broil chicken, brushing often with remaining marinade, until thoroughly cooked, about 10 to 15 minutes. Grill pineapple slices, brushing with remaining marinade in bowl. Serve with a pineapple slice under and on top of each grilled breast.
Whisk together the cream and sour cream until smooth. Cover the bowl with cheesecloth or a thin kitchen towel and let sit at room temperature (around 68 degrees) until it thickens. This will take at least 12 and up to 24 hours. Stir until smooth and refrigerate. The creme fraiche will stay fresh for several weeks. As it ages it will give off some water liquid. Either stir it back into the creme fraiche or spoon it off and discard it.
Mash bananas in large bowl. Add hulled strawberries and mash as well. Combine with eggs, applesauce, oil, vanilla and sugar. Combine dry ingredients in a separate bowl, add to banana strawberry mixture. Mix in chopped walnuts last. Spoon batter into 2 standard sized loaf pans, or three medium-sized pans which have been lightly sprayed with non-stick cooking spray. Bake in 350 degree oven for 50-60 minutes or until toothpick stuck in center of pans comes out clean.
Whisk all ingredients into small bowl to blend. DO AHEAD: Spice blend can be made 2 weeks ahead. Store airtight at room temperature.
Spray inside of slow cooker with cooking spray. Place chicken breasts in slow cooker. combine pineapple syrup, broth, vinegar, brown sugar, garlic, and soy sauce in small saucepan. Cook over medium heat, stirring frequently until sugar dissolves. Pour mixture over chicken. Cover and cook on high heat for 1 hour. Add pineapple chunks, onion, bell pepper; cover and cook on low for 6-8 hours. Combine cornstarch and water in a small bowl and mix until smooth. Add mixture to slow cooker and stir to mix. Cover and cook on LOW for 30 minutes.
Preheat oven to 350 degrees. Prepare a single pie crust and place in a 9" pie pan. Arrange peach slices on pie crust. Combine cream, sugar, eggs, flour and salt in bowl; Pour over peaches. Sprinkle with cinnamon. Bake for 50 minutes or until firm in the center.
Preheat oven to 350 degrees Fahrenheit. Spray a bundt pan with cooking spray and set aside. Mix apples, spices, orange juice, egg substitute, and sour cream. Stir in sugar and set aside. Sift together flour, salt, and baking powder. Stir dry ingredients into wet until just moistened. Stir in vanilla. Fold in dried cranberries. Pour into prepared bundt pan. Bake at 350 degrees Fahrenheit for 1 hour or until toothpick comes out clean. Note: This is a very moist cake so you may need to cook longer, depending on oven.