HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, whisk together the flour, cocoa, baking soda and salt; set aside. In a medium bowl, beat the butter with an electric mixer until creamy; add the sugars and vanilla and beat on high speed for about one minute. Beat in the milk. On low speed, beat in the flour mixture, just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10 inch log. Wrap it in wax paper, folding or twisting the ends of the paper without pinching or flattening the roll (you may find it easier to improve the shape of your roll after it has chilled a bit). Chill for at least 45 minutes or until needed (The dough can be refrigerated for up to three days and frozen for up to three months). Place your oven racks in the upper and lower thirds of the oven and pre-heat to 350 degrees F. Lightly grease two baking sheets or line them with parchment paper. Use a sharp knife to slice rounds of the chilled dough a scant 1/4 inch thick. Place them one inch apart on baking sheets. Bake ten to twelve minutes, rotating the pans halfway through. The cookies will puff and crackle on top, then settle down slightly when done. Use a spatula to transfer the cookies to wire racks to cool completely. Store in an air-tight container for up to two weeks, or freeze up to two months.
Spray twelve 1 3/4 inch muffin cups with nonstick coating; set aside. In a large bowl stir together flour, cornmeal, sugar, baking powder and salt. Beat together egg white, milk and oil. Add to flour mixture and stir just till smooth. Spoon into prepared muffin cups, filling 3/4 full. Bake in a 425 degree oven for 10 to 12 minutes or till golden. Remove from pan; cool on a wire rack 5 minutes. Place cheese in a plastic bag. Add warm puffs, a few at at time; toss to coat with cheese. Serve warm.
Bake graham cracker crust according to package directions. In a saucepan or the base of a double boiler, bring about 3 inches of water to a gentle boil. In a heatproof metal bowl or the top of a double boiler, combine the sugar and cornstarch, using a whisk to mix them well. Add the half-and-half, egg yolks, and lemon rind and stir well. Place the container over the water and adjust the heat to maintain a lively simmer. Stir with a whisk until the filling is very warm. Stir in the unflavored gelatin and cook, stirring often, until the mixture thickens to the texture of very thick cream. Remove from the heat and set aside. Allow the mixture to cool to room temperature, and then cover and refrigerate until the mixture is very cold. Using an electric mixer, whip the cream until it is very thick and holds fairly firm peaks. Add the whipped cream and lemon juice to the filling, and fold gently to combine everything evenly and well. Pile the lemon filling into the pie shell and refrigerate until very cold and firm, about 3 hours. Serve cold.
Combine all ingredients together except chicken thighs making sure sugar is dissolved. Pour marinade over chicken and let marinade for at least 5 hours or overnight is better. Bake in a 325 degree oven for about 20 minutes and then baste with drippings and then do this 2 more times until done, about 1 hour depending on your oven. Let rest about 10 minutes before serving.
Heat oil in Dutch oven over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently. Stir in garlic, cook 1 minute. Add water, broth, tomatoes and tomato sauce. Bring to a simmer, cook 25 minutes, stirring occasionally. Stir in pasta and cook 8 minutes. Add spinach, cook 2 minutes or until spinach wilts and pasta is done. Stir in salt and pepper. Divide soup evenly among 4 bowls, top with cheese. Serving size: 1 3/4 cups soup and 1 tablespoon cheese.
Cook pasta according to directions and drain. Meanwhile, saute pancetta and garlic in olive oil over medium heat. Reduce heat and add cream and sage. Stir and pour sauce over linguini and sprinkle with Parmesan cheese before serving.
FOR THE BUNS: Heat oven to 350 degrees F. In a food processor or by hand rough chop the cranberries. In a medium bowl mix the cranberries with 1 tsp brown sugar. Add the dough to the bowl and mix in the cranberries by hand. Just smash up the dough and form back into a ball. Let the dough rest while you prepare the bacon. FOR THE BACON: Lay the bacon slices on a baking sheet covered in foil. Sprinkle with the remaining 2 tsp of brown sugar. Bake for about 10-15 minutes or until crispy. Let cool for a few minutes before removing from pan to drain on paper towels. While the bacon is cooking, cut dough into 4 equal pieces and drop like biscuits onto a lightly greased baking sheet. (They really should look like biscuits). Bake for about 25 minutes or until the tops are completely golden and the bottoms are brown, but not burning. Remove from oven and let cool while you prepare the eggs. FOR THE EGGS: You're just making a simple fried egg(or if you like your scrambled do that instead). Melt the butter in a small frying pan over medium heat. Crack one egg into the pan and let cook until the whites begin to set. If you have room for more eggs add each one after the whites of the others have just started to set so they don't cook together quite as much. Flip the eggs over and cook until desired doneness. I do mine for about 2 minutes on each side, but it's really up to your taste here. Remove eggs from pan and let rest on a plate while you assemble the sandwiches. TO ASSEMBLE: Cut the buns in half and but one slice of cheese, one fried egg and two slices of bacon on each. Grab a napkin cause these are a little messy :).
Pit one cup of cherries and reserve. Cook remaining cherries in 3 quarts water; when tender, press through a sieve. Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice. Cook slowly for a few minutes. Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly. Bring to a boil and add the sugar. Serve hot or cold.
Combine all ingredients except linguine. Let sit at room temperature in a covered bowl for 3 hours. Prepare pasta according to package directions. Drain pasta, and while still hot, pour sauce over and toss. Serve immediately.
Preheat oven to 350°; place oven rack in the lower third of the oven. Spray the bottom only of an 8-inch square baking pan with cooking spray. In a bowl, combine the brownie mix, oil, water, eggs, and maple extract with a wooden spoon until just blended and all dry ingredients are moistened. Stir in the chopped walnuts. Spread batter into prepared pan. Bake 40-44 minutes or until pick comes out clean or almost clean (do not overbake). Transfer to a wire rack and cool completely. Frosting: in a bowl, beat powdered sugar, cream cheese, butter, and maple flavoring until smooth. Spread frosting over cooled brownies; cut into square; store in refrigerator.
In a bowl, combine the mayonaise and peanut butter. Stir in carrots and raisins. Cover and refrigerate until serving.
Cook pasta according to package directions; drain. meanwhile, cook chicken in hot oil in large skillet over medium-high heat 2-3 minutes or until no longer pink. Stir in tomato sauce, peas and undrained tomatoes. Bring to a boil; reduce heat. Simmer, uncovered, 5-10 minutes or until thickened. Slowly stir in cream. Serve over hot pasta. Sprinkle with finely shredded parmesan cheese if desired.
Heat oven to 350°F; grease and flour 15x10x1-inch jelly roll pan. Put flour into large bowl. Combine all ingredients and stir until well blended. Bake for 30 to 40 minutes until center of toothpick comes out clean. For glaze: In small bowl combine all ingredients adding enough milk for desired consistency. Spread and let cool completely. Then cut into bars.
Combine butter, flour, sugar, baking powder, cinnamon, and salt and mix until crumbly. Save 1/2 cup for topping. To the reminaing mixture, add egg and milk. Mix well. Pour into a greased and floured 8X8 pan. Sprinkle saved crumb topping on top. Bake 375 degrees for 30-35 minutes.
In a large mixing bowl, beat butter and brown sugar until creamy. Beat in egg, milk and vanilla; mix until light and fluffy. Stir in oats, flour, baking soda, salt and cinnamon until well blended. Stir in chips, raisins and pecans. Drop by rounded tablespoonfuls 2 inches apart unto ungreased cookie sheets. Bake at 350 for 12-15 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheets. Remove from cookie sheets and cool completely on a wire rack.
Put first 8 ingredients into blender, add optional pepper sauce and garlic, if desired. Blend on high for 30 seconds, until thoroughly mixed. Pour over desired type of beef, and refrigerate 8 hours, or overnight.
Preheat oven to 425 degrees F. Mix nuts, bread crumbs, flour, and tub margarine. Line a baking sheet with foil and spray with cooking spray. Lay fish on the foil, and sprinkle with salt and pepper. Bake fish for 7 minutes. Remove from oven, brush with coconut milk, and top with nut mixture. Pat mixture down so that it sticks to the fish. You can fold foil edges around fish to condense toppings. Bake fish for additional 12-16 minutes, or until fish is cooked through and crust is golden brown.
Preheat the oven to 350 degrees positioning the rack in the center of the oven. Line a heavy large baking sheet with parchment paper. In a medium bowl, mix almonds, flour and zest. Heat a saucepan to medium heat and stir the sugar, butter, cream, and honey until the sugar dissolves. Bring the mixture to a boil and then remove from heat. Stir in the almond mixture. Cool for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie (it will not seem like enough, but the cookies will spread while cooking), spoon 8 mounds of the batter onto the prepared baking sheet and flatten each one slightly with your finger. Bake the cookies about 10 minutes until they are lacy (holes in them) and golden brown. Slide parchment paper with cookies to a rack to cool completely. Then transfer the cookies to paper towels. Repeat with the remaining batter. FREEZING: Cool completely and put in an airtight container in your freezer for up to two months! (Imagine having your holiday cookies done in October!). Defrost before continuing with recipe. SANDWICH COOKIES: Stir the chocolate in a double boiler (or bowl set over simmering water) until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie and then sandwich with another cookie. Repeat with the remaining cookies.
Rinse quinoa under cold running water and drain. Bring 1 3/4 cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool. Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well. Serve chilled or at room temperature.
Put half of the sauerkraut in the bottom of crock pot. Place apples and sausage on top. Add all other ingredients except juice. Top with other half of sauerkraut. Pour juice over all. Cook on high for 3-4 hours or on low, 6-7 hours.
Quick and easy method -- Put all ingredients into a large soup pot and simmer over low heat. It doesn't matter if the herbs are fresh or dried for this method. It takes about 1/2 hour to meld the flavors, but it's better to bring this rich soup/stew to a boil, then reduce the heat to simmer for at least 30 minutes. Toward the end of the cooking time, add lemon juice or wine. It really enhances the flavors and helps to keep the fish firm and not discolored. Serve the stew over hot rice in individual bowls. Traditional method -- Use approximately 2 pounds of your favorite fish. In the New Orleans area, red snapper is usually the fish chosen. Sometimes catfish is chosen. But any fish is delicious! In a cast iron skillet, make a roux by melting butter, then slowly stirring in flour until it becomes dark brown in color. Don't burn! The roux will thicken the stew and give it good flavor. Set aside. In a large pot, place all other ingredients and slowly add the cooked roux to this mixture, stirring constantly until combined well and the soup is thickened. If you like, you may brown the onions in another skillet before adding to this mixture. Bring to a boil, then reduce heat, cover and simmer for approximately ten to fifteen minutes or until fish flakes easily. Or, you may leave the pot uncovered and allow the stew to cook down a bit, depending upon your taste. Adjust seasonings. Serve the stew over hot rice in individual bowls. NOTE: Here are different ways for preparing the fish. FRESH WATER FISH -- saute in 1 tablespoon butter, then add to stock. LOBSTER TAILS -- blanch or steam halfway, then run under the broiler to finish and keep them from toughening. Add to the completed stock. CRAB AND SHRIMP -- Undercook and let finish cooking in the cooled stock to impart the best flavor.
Preheat oven to 350 degrees. In a small bowl combine olive oil, lemon juice, garlic, oregano, salt and pepper. Butterfly cut the chicken. mix together feta and bacon. stuff each breast with feta and bacon mixture. secure sides of chicken with toothpicks (if needed). Pour oil mixture over top of breasts. Bake uncovered for 30 - 35 minutes.
Place lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight. Begin preparing rice by soaking in water for 20 minutes. Drain and set aside. Prepare masala 1 by grinding together in a food processor the garlic clove and ginger to a fine paste. Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds then make a fine paste by adding the red chiles through the feed tube of a food processor followed by the dry ground spices. Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) through the feed tube of a running food processor. To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and "toast" briefly in the wok. Then, add chopped green chiles and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors. Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick. Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to "toast" the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool. Preheat oven to 350°F. The biryani will be layered in a dish. A 13 by 9-inch ovenproof dish (such as the type used for lasagna) or something similar would be suitable. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice. Dissolve the saffron threads in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani with aluminum foil and bake for 30 minutes. Let rest for a few minutes before serving. Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.
Preheat oven to 375 degrees. Line muffin tin with paper liners. Melt butter. Mix sugar into melted butter and then add beaten eggs, baking powder and salt. Mix well. Place fresh/frozen blueberries in a bag with 1 tablespoon flour and toss until coated and set aside. Add 1 cup of flour and 1/4 cup of milk to sugar mixture. Mix well and then add last of flour and milk, again mixing well. Add blueberry pie filling (it will be blue). Fold in fresh/frozen blueberries. Fill muffin tins 3/4 way full and then set aside. -CrumbTopping- Mix flour and sugar together. Cut in butter and mix until crumbly. Place topping on top of muffins. Bake for 25-30 minutes. Cool on wire rack for 30 mins and then enjoy.
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside. Combine chicken, soup, sour cream, cheese, Ranch mix, and bacon. Cut each biscuit into 4 pieces. Toss with chicken mixture. Pour chicken mixture into prepared pan. Bake for 25-30 minutes, until bubbly and biscuits are golden brown.
Heat milk and cardamom pods together in a large, heavy saucepan; bring to boil, then simmer vigorously until liquid is reduced to 1/3 of original amount. Strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted. Add the almonds and half of the pistachios, then leave to cool. Pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins. Pack the kulfi into 6 yogurt pots or any freezer-proof molds/cups, cover with clingfilm and freeze for 8 hours, or until completely solid. To serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates. Sprinkle with remaining pistachios and serve immediately.
Mix first five ingredients; set aside. Mix together the eggs, oil and strawberries. Combine dry ingredients mixing well. Pour into greased and floured (9x5) bread pans. Bake 40-60 minutes at 350 degrees.
Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street. Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and ENJOY.
Preheat the oven to 180 degrees celcius. Lightly grease a 20cm pie dish. Place flour, eggs, butter and dill in a bowl. Season with salt and pepper. Hand whisk until combined and smoothe. you can use a stick blender or food processor if desired but there is really no need. Pour into prepared pie dish and top with salmon, onion and cheese. Bake 30-40 minutes or until the mixture is set and the top is browned. You will see that the pie leaves the side of the dish as it forms the crust. Serve warm with a salad. Substitute. - dried herbs if fresh dill is unavailable. - tinned pink salmon in place of red salmon. - oil in place of butter.
Preheat oven to 350 degrees. Mix the flour, brown sugar, butter, and nuts. Pat into a 13X9 dish. Bake for 15 minutes. allow to cool. Crumble the just baked crust into fine crumbs. Pat enough of the crumbs to make a 1/2 inch in bottom of 13X9 dish you just used. Gently beat together the cream cheese, vanilla, powdered sugar and Cool Whip. Pour over the crust. Sprinkle the rest of the crumbs on top and chill for several hours or overnight. For the topping. Prepare Junket as for fruit sauce, using raspberry juice as part of rquired juice. Add raspberries and mix gently. Pour over crumbs and chill.
Preheat oven to 400 degrees. In large bowl, combine beaten egg and milk. Add bread and allow to soak and absorb liquids. Add onion, sugar, alspice, nutmeg, salt, pepper, and cardamon seed. Mix well and shape into 1" balls. Place meatballs on a foil-covered baking sheet, sprayed with PAM, Bake at 400 degrees for 20 minutes, or until brown. In the meantime, prepare Sauce:. In large oven-proof pan, pour can of condensed beef consomme. Add water to consomme can and pour into a lidded jar, adding 3 Tbsp Cornstarch. Shake well to combine. Pour into pan that contains consomme and bring to a boil, stirring constantly. When consomme mixture has thickened, remove from heat and add light cream and dill. Mix well. Add cooked meatballs to sauce, and bake in 400 degree oven for 30 minutes. Serve with cooked noodles.
Cook brussels sprouts in boiling, salted water until tender, about 8 minutes; drain well. Heat butter in lg skillet. Add brussels sprouts and saute for 3 minutes. Add grapes, wine and almonds; heat through.
If not already done, clean and gut fish. Chop the head and tail off and reserve. Split the fish body at the spine and chop the body into 1" wide chunks. In your wok, boil several cups of water (enough to cover the mung bean sprouts). When water boils, put the mung bean sprouts in and blanch for about 1 minute Drain and put blanched sprouts in a large dry bowl. Dry wok. Pour oil in wok and heat on medium-to-high flame. When oil is hot, add the Sichuan peppercorns and chilis. When they smoke and fill air with their fragrance (it may make you cough, so put on the vent fan), add the ginger and the garlic. Toss ingredients in the oil for a moment, and then add the fish chunks (including the head and tail). Continue tossing until the outside of the fish chunks are seared. Add enough water to barely cover the fish, put a lid on and stir and simmer until the fish is done (flesh is cooked through and meat comes easily off the bones). Salt to taste. Remove fish chunks and place on top of mung bean sprouts, then pour wok liquid over fish. Top with cilantro. Note: Serve with plenty of rice to soak up all the spices.
Set oven to 375 degrees. In a mixing bowl, cream butter and sugar. Add in the eggs, beating well after each addition. Beat in molasses and sour cream. Combine flour, ginger, baking soda, allspice, cinnamon and nutmeg; gradually add to the creamed mixture. Stir in raisins and walnuts. Drop by tablespoons (1-inch apart) on greased cookie sheets. Bake for 10-12 minutes, or until edges begin to brown. Remove to wire racks; cool.
In a Dutch oven over medium heat, heat butter (or chicken fat) until melted, then add onion and leek. Sweat until tender, stirring often, then sprinkle in flour and stir well to incorporate. Cook for 3-4 minutes to eliminate the raw-flour taste, then whisk in broth and wine until smooth. Add carrots, then bring to a boil and simmer 15-20 minutes, until soup thickens. Off-heat, add cheese, Worcestershire, cayenne, and salt. Stir until cheese is melted and soup is smooth. Stir in cream and cook until just heated through. Do not let it boil, which could break the soup. Garnish with chives and serve.
Cut corned beef into small pieces (shears are very helpful). Let cream cheese get to room temperature. Dice onions. Mix all ingredients and refrigerate several hours or overnight. Serve with Wheat Thins or your favorite cracker.
Fry the onion and garlic in the oil or margarine for a few minutes. Stir in the nettles (no need to chop or remove stalks) until they soften. Stir in the flour and gradually add the soya milk and water or stock, stirring all the time. Add seasonings and liquidise. Delicious.
For the crust: Mix all the ingredients in a small bowl. Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.). Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top. Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some Fluffy Mashed Potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve.