HumbleIntelligence/food-ner-1-Million huggingface dataset:
preheat oven to 350*. cream together the crisco, and 2 cups of sugar.add the eggs, vanilla and sour cream, mix well. stir in the flour, salt and baking powder, baking soda to make a stiff dough. add chopped nuts. drop by tspful on greased cookie sheet.mix remaining 3 tbls sugar and 1 tsp cinnamon.in a saucer. grease the bottom of a jelly glass.dip into the cinnamon sugar mixture.gently press to flatten the balls of dough. bake for 10-15 minutes or till centers are done.
Slice the onion very thinly into half-moon slices and place them in a bowl of salt water. Add the juice of 1 lime and leave them to marinate for at least 20 minutes. Chop the red pepper and place in a bowl with the corn. Finely chop the chile pepper and toss with the vegetables. Chop the avocado and mozzarella cheese into small (1/2 inch) cubes and add to the bowl. Drain the onions and add to the other vegetables. Toss the salad gently with the juice of the 2 remaining limes, and season with salt and pepper to taste. Marinate salad in the refrigerator for 15 minutes, covered with saran wrap. Coarsely chop the cilantro and toss the salad gently once more, incorporating the chopped cilantro. Serve immediately.
Combine the vinegar, 2 teaspoons of oil, thyme, mustard, garlic and pepper in a large ziplock bag. Add the pork. Squeeze out air and seal the bag, turn to coat the pork. Refrigerate at least 4 hours up to 24 hours. Preheat the oven to 475. Spray a small roasting pan with nonstick spray. Remove the tenderloin from the marinade, discard the marinade. Spray a skillet with non stick spray and set over medium high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to a roasting pan. Roast until and instant read thermometer inserted into the thickest part of the pork reads 160, about 20-25 minutes. Transfer to a carving board, let stand 10 minutes. Meanwhile, heat the remaining 1 teaspoon of oil in a nonstick skillet over medium high heat. Add the shallots and cook until softened, about 2 minutes. Add spinach and salt, cook about 3-4 minutes. Serve with pork.
Make chilli apricot chutney: Heat oil in a saucepan over medium heat. Add chilli flakes. Cook for 1 minute. Add onion, apricot, sugar and vinegar. Cook, stirring, for 3 minutes or until sugar dissolves and mixture comes to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick. Meanwhile, place flour and coconut in separate shallow dishes. Lightly beat eggs in a shallow bowl. Preheat oven to 150°C Line a baking tray with paper towel. Coat chicken in flour, shaking off excess, then dip in egg, followed by coconut, pressing coconut on with fingertips to secure. Fry in batches putting them in the oven on the baking tray until you are done.
3 ways to toast walnuts: Bake walnuts on a cookie sheet, in a single layer, at 350°F for 8 to 10 minutes, checking frequently. Microwave walnuts in a single layer on a microwave-safe plate on medium-high for 5 to 6 minutes, stirring every 2 minutes. Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently. Regardless of method, walnuts can be toasted dry or with a dash of oil.
Mayo: In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the pepper and salt and pulse once or twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours. Slaw: Place the cabbages, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least 1 hour.
Base---------------------. Using electric mixer, beat sugar and butter until fluffy. Gradually beat in flour until well combined. Press mixture over base of 8 inch square baking pan. Bake in 325 degree Fahrenheit oven for 30 minutes until golden brown. Toffee filling---------------------. While base is baking, mix condensed milk, butter and corn syrup. Cook, stirring constantly, over medium low heat for 5 minutes or until bubbly. Remove from heat; stir in vanilla. Pour toffee mixture over baked base. Bake 25 to 30 minutes or until golden. Cool completely. Drizzle-----------------. Melt chocolate until smooth. Drizzle over filling. Chill. Cut into bars.
Scrub the mussels under cold running water to remove any mud. Using a sharp knife cut away the feathery beards from the shells. Discard any open mussle that does not clamp shut when tapped with a knife. Rinse again in cold water. Place the lager, onions, garlic, chili, and tomatoes in a heavy-based pan. Bring to a boil. Add the mussels and cook, covered, over a medium heat for about 10 minutes until the shells open. Discard any mussel that has not opened. Ladle into individual bowls and serve sprinkled with fresh cilantro.
In medium bowl, mix together flour, baking powder, cinnamon, baking soda, allspice and nutmeg. In large bowl, with electric mixer, beat eggs and sugar. Beat in chocolate, oil and vanilla. Stir in dry ingredients and milk. Stir in carrots. Spoon batter into greased or paper lined muffin tins. Bake in 375°F (190°C) oven 18 to 20 minutes or until tester comes out clean. Remove from muffin tins; cool completely. Spread with Chocolate Cream Cheese Icing. In medium bowl, blend together cream cheese and sugar. Blend in chocolate and vanilla. Stir in cream until smooth and creamy.
Cook pasta according to package directions, drain. Rinse pasta with cold water, drain again and set aside. Meanwhile, prepare salad dressing by mixing together oil, lemon juice, oregano, msutard, salt, black pepper and garlic in small bowl and setting aside. In a large bowl, combine cooked pasta with vegetables, pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours. Points figured on 1 cup per serving.
Combine chopped chocolate, cream, peanut butter and golden syrup in a microwave proof jug or saucepan. Heat gently on stovetop or in microwave, stirring occasionally, until chocolate is melted and ingredients combined. Pour sauce over ice cream and top with chopped roasted peanuts. Keeps well in a glass jar/bottle in the fridge for at least 2 weeks (if it lasts that long!).
Use enough flour to make the dough stiff. Mix well. Take portions of dough (about 1/4 cup), roll out to about 6-7" in diameter. Put 2-3 tablespoons filling on half of diameter. Fold the other half over filling. Crimp dough around edge. Sprinkle with sugar and bake at 350 about 20 minutes or until nicely browned.
Leave bread out all day so it is dry. Put in bowl and pour water over it. Let water soak in. Squeeze out excess water and discard. Break up bread with fingers. Add eggs, parmesan cheese, parsley flakes, meat, salt, and oregano. Mix it together with your hands. Taste for salt. Roll into small 2" balls and put on cookie sheet (spray with non-stick spray first) and bake in 350 degree oven for 20-30 minutes.
Preheat oven to 375F/190C and grease/flour an 9" cake pan. Combine the red wine, butter, sugar, currants, walnuts, hazelnuts, nutmeg, cloves, cinnamon, and cognac in a saucepan; bring to the boil. Boil for 3 minutes. Let mixture cool to room temperature. Next add the flour, the vanilla, and the baking soda that has been previously dissolved in a bit of warm water. Mix thoroughly and pour into a cake pan that has been buttered and floured. Bake for approximately 45 minutes. Turn the oven off and let the cake stand inside until it tests done. Remove from the oven and sprinkle with powdered sugar.
Heat oven to 350 degrees. In 8-inch skillet, cook and stir meat and onion until meat is brown and onion is tender. Stir in seasonings, beans and soup. Pour into ungreased 1-quart casserole. Spoon mashed potatoes on mixture and top with cheese. Bake until mixture is hot and top is slightly brown, about 30 minutes.
Place eggplant cubes in a colander. Sprinkle with salt and let drain for 15 minutes. Rinse and pat dry with paper towels. Prepare spaghetti according to package directions. Drain, reserve 2 tablespoons of pasta water, and set aside. While pasta is cooking, heat oil in a large pan. Add eggplant and onions. Cook for 12 to 15 minutes, until eggplant becomes tender. Stir in ginger and garlic for 1 minute. Add pasta, edamame, soy sauce, mirin, and the reserved pasta water. Cook until warmed through, about 5 minutes.
make biscuits roll to 1/8 inch thick. cut with 1 1/2 cutter. spread filling on 1/2 biscuits cut center out of top biscuits to make small hole. brush with melted butter. bake 450 degree oven for 12 minutes.
In a large bowl, toss apple with lemon juice; add cabbage and green onion, toss. Meanwhile, season pork chops with grill seasoning. Heat oil in a large skillet over medium high heat; add chops and cook until browned, turning once, about 8 minutes. Divide slaw between four plates and top with a pork chop. Add stock to skillet with mustard, honey, vinegar, and thyme and bring to a boil. Cook until reduced, about 1 minute; season with salt and pepper and pour over each plate.
Cut bottom off escarole. Then cut in half. Clean escarole in sink of water as many times until water is clean and no dirt. Boil in pot of salted water until tender - approximately 20 minutes. If bitter add 1-2 teaspoons sugar. Drain very well. Squeeze out all excess water with hands or in paper towel or dish towel. Next saute escarole in frying pan with garlic and olive oil. Cold garlic 1st in cold oil or else escarole becomes crisp. Add red pepper flakes if you like it hot. Add drained, sliced olives and salt as desired. Keep in mind anchovies will be salty. When done, drain excess oil out of escarole via colander. Place dough in oiled then buttered pan (I use brush). Make sure dough comes up sides of pan. Put escarole mixture inside dough. Add anchovies on top in layered pieces. Stir lightly through. Put on top layer of dough for crust. Pinch seems together tightly of top and bottom dough layers. Brush with oil on top and melted butter. Make fork holes for ventilation. Bake 400°F for 15 minutes. Then reduce to 350°F for 30 minutes or until golden brown. Brush melted butter on top crust when removed from oven.
Heat oven to 450°F When hot, oil two baking sheet with the oil and place into the oven to get hot, about 8 minutes. Cut off the ends of the onions and peel the outer layer off. Slice into 2 Inch thick slices. Remove the inside layers to created the rings. In a food processor, combine the potato chips and the saltine crackers and mix fine into crumbs. Lay them into a medium sized bowl. In another separate bowl, combine the buttermilk, egg, and salt, pepper, and cayenne and stir to combined. In a small bowl add the 1/4 cup of flour. Now to assemble the onion rings. Dip each ring into the flour first to get it dried. Dip them into the buttermilk mixture and then into the crumb mixture. Lay them onto a dish. Remove the baking sheets from the oven and place the rings on the hot pans, allowing enough room to fry. There should be 12 rings on each sheet. Place back in the oven and cook for about 8 minutes. Remove them from the oven and turn each ring to assure both sides get fried. Place back in the oven and continue cooking for about 8-10 minutes and golden brown. Allow to cool for a few minutes and enjoy!
Wash and sort lentils. Put them and 2 qts. water over medium heat. When they begin to simmer, add everything else. Continue to simmer, uncovered, until they are cooked and sauce is thickened, about 30 minutes.
Heat your skillet to medium. Add 1/2 cup of beer and 5 bratwurst. Cover and cook for 10 minutes; turn the brats over and cook 10 minutes more. When brats are finished, add sauerkraut and mustard stir until blended and heated through. Top with grated Swiss cheese while warm. Serve with fried potatoes for a delicious meal.
In a large bowl cover almonds with boiling water. Let stand for 2 minutes. Drain and skin by pressing down on one end forcing the nut to pop out of it's skin. In a food processor grind WARM nuts for 2 minutes or until finely ground. Add icing sugar and mix for 1 minute or until well blended. Blend in almond extract. Blend in corn syrup. With the motor running pour in enough of the egg white to form a ball. Remove and wrap in plastic wrap. Place in the fridge for at least two hours or until firm. ***Thiscan be stored in the fridge for up to two weeks, in the freezer for 3 months.
Preheat oven to 425 degrees, grease a cookie sheet and sprinkle it with cornmeal. Mix pizza crust and water. Set aside to rise in a warm place about 5 minutes. Knead on floured surface 4-5 times till dough is easy to handle and springy. Divide dough into 24 balls and roll each ball into 4 inch long oblong rolls. Twist each roll and place on cookie sheet. Bake 10-12 minutes. Drizzle with melted butter and sprinkle with Parmesan cheese, garlic salt, or taco seasoning.
Preheat oven to 375&deg;F. Slice green tops from beets (and reserve for another use if desired). Carefully peel rough outside layer from beets. Slice beets to 1/4-inch thickness (note that some larger beets may require slicing into quarters). Then arrange in a single layer on a large baking sheet with raised sides. In a small microwave-safe bowl, melt honey and butter together (microwave for 30-40 seconds until smooth). Whisk in the salt and vanilla. Drizzle honey-butter mixture over beet slices and toss with hands or a rubber spatula until thoroughly coated. Then rearrange into a single layer. Roast for 20 minutes, remove from oven, toss with a rubber spatula, redistribute in the pan and return to toast another 10-15 minutes. Remove from oven, allow to cool for 5 minutes and serve.
Rinse and dry chicken. Place wings in shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerate for 2 hours. Remove wings from marinade and pat dry. Season with salt and pepper. In a large saute pan over medium to medium-high heat, melt the butter in olive oil. When the butter stops foaming, add honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve. DO NOT OVER COOK-- the glaze will burn and taste nasty!
Drain borscht through a strainer and reserve the solids and the liquids. Heat 2 cups of the liquid and dissolve the jello in it. Chill this for 2 hours until slightly thickened. Beat in the sour cream and add the solids (shredded beets). Put into a jello mold and chill until hardened and ready to serve.
Set oven to 350 degrees (oven rack to secon-lowest position). Butter and flour two 9-inch round cake pans. In a medium bowl sift together the flour, baking soda, baking powder, cinnamon and salt. In another bowl beat eggs, oil, vanilla, both sugars, marmalade and orange juice until well blended (about 3 minutes). Stir in the dry ingredients with a wooden spoon; mix to combine well. Fold in the carrots and nuts. Divide the batter between the two pans. Bake for about 40-45 minutes, or until the cakes test done. Transfer the cakes to racks and cool for about 15 minutes. Turn out the cakes onto racks to cool completely. Frost the cooled cake with favorite frosting.
In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, orageno, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake until coated. In an electric skillet, heat 1 inch of oil to 350°F. Fry chicken, a few pieces at a time, for 3-5 minutes on each side or until golden and crispy. Place in two ungreased 15 by 10-inch baking pans. Bake, uncovered, at 350°F for 25 to 30 minutes or until chicken is tender and juices run clear.
Cut sausage into small pieces and brown in a small amount of vegetable oil; set aside. Heat 1/4 cup of oil in soup pot and cook vegetables (onion, celery, carrots, potatoes & tomatoes) until tender. Add tomato juice, cajun seasoning, cayenne pepper, sausage and grease. Bring mixture to a boil. Mix water and corn starch together and thicken soup with mixture. Remove soup from heat, add heavy cream and salt & pepper to taste.
1. "Brown" the veggie crumbles and onions in a skillet. 2. Mix together second group of ingredients. 3. Combine crumbles, soup mixture, and egg noodles in a medium casserole dish. 4. Bake in oven at 350 degrees for 30 minutes, stirring a couple times during the baking process to keep the top noodles from getting crunchy. **You can add more milk to the soup mixture if you like it wetter, but it should be pretty close to a condensed soup consistency.
In a bowl, toss the fruitcake in the rum and let it stand for 10 minutes. In each of six 6-ounce parfait glasses, make layers of the softened ice cream and the fruitcake mixture, beginning with a layer of ice cream and ending with a layer of fruitcake. Freeze the filled parfait glasses, covering loosely, for at least 30 minutes and up to 24 hours. (Note: If freezing for longer than 2 hours, let the parfaits stand at room temperature for 5 to 10 minutes to soften slightly before serving. Just before serving, in a chilled bowl, beat the cream until it just holds stiff peaks, transfer it to a pastry bag fitted with a decorative tip and pipe it onto the parfaits. Garnish the parfaits with candied fruit, if desired.
Filling. Beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy. Gently fold in half the beaten heavy cream, then fold in remaining cream until blended. Spread this mixture onto the crust, smoothing the top. Topping. Combine chocolate chips and coffee in a microwave proof dish. Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes. Stir until smooth. Cool slightly. Pour the topping over top of the filling. Refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night. Sprinkle with chopped peanuts.
Heat a panini grill to medium according to the manufacturer's instructions. Spread the chocolate-hazelnut spread over 1 side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down. Spray panini grill with nonstick spray and grill each panino until the pound cake is crisp and golden and the fillings are warm, about 2 minutes. Cut each panini in half and serve.
In a Dutch oven over medium heat, melt butter and add oil. Add bacon pieces to fat and cook, stirring often, until bacon starts to brown. Add onion, garlic, carrots, celery, worcestershire, and herbs and spices. Cook, stirring often, until onion is softened (it takes about 5 minutes). Pat beef cubes dry with a paper towel, if necessary, then dredge in flour until cubes are evenly coated. Increase heat under Dutch oven to medium-high and cook beef, adding a few pieces at a time to pan; let pieces brown before adding new ones. When all beef cubes have browned, add wine to pan and cook for 1 minute, stirring and scraping up any brown bits on bottom of pan. Add chicken stock and bring to a boil. Reduce heat to low, partially cover pot, and let simmer for one hour. Stir in pearl onions; if you don't want to be bothered peeling the pearl onions, substitute 1-1/2 cups of cubed yellow onion. Continue to cook on low heat, partially covered, for another hour. Remove pot lid and add mushrooms; simmer for 30 additional minutes; beef should be very tender. Just before serving, remove pot from heat and stir in sour cream and parsley; return to heat to heat through; DO NOT ALLOW TO BOIL. Taste, add more salt and pepper if necessary, fish out bay leaf (if you can find it) and discard, and serve. I serve it with rice (personal preference) but mashed potatoes or egg noodles also work well.
Cook onion until tender, about 5 minutes. Stir in broth, carrots, rice, lemon juice, salt, dill, thyme, and pepper. Heat to boiling then reduce heat, cover, and simmer until rice in tender, about 20 minutes. If using them, add sprouts here. Heat again until boiling, reduce heat, and simmer uncovered for 5 minutes. Stir in fish and mushrooms. Simmer 5-8 minutes until fish flakes easily with a fork.
Rub salt and chinese flower pepper on duck (inside and outside) and put green onions in the cavity. Keep in refrigerator for 24 hours, take out 2 hours before baking. Preheat oven to 450*. Bake 45 minutes at 450* on roasting pan rack with breast up; reduce heat to 350* and continue baking 1 hour more. Mix honey, soy sauce, and sherry. Baste duck with sauce mixture; continue baking 30 minutes more; brushing 3 times until mixture is gone. Remove duck and let cool 40 minutes. Cut duck into bite-sized pieces; arrange pieces on platter. Serve hot or cold.
Preheat oven to 350. Grease a 9" pan. Stir together flour and baking powder, set aside. Beat eggs by hand or with an electric mixer until thick. Gradually add sugar, beating until light and fluffy. Add the dry mixture, beat until combined. In a saucepan, heat milk and butter until butter melts. Add to the batter, beating until combined. Pour batter into prepared pan. Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool in pan. Top with powdered sugar and/or fresh fruit.
Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350°F oven for 40 minutes or until set around the edges. Cool on racks.
Husk corn, making sure to remove all silks. Do not cut off the stem end of the ear. Holding the stem of the corn, using a sharp straight blade type knife - you don't need a huge knife, just something sharp. From experience I can tell you that a small paring knife won't work. Something about the length of a boning knife is best. Hold corn over a large skillet (best to prop the ear of corn against the bottom of the pan, and begin cutting the kernels, so that they fall into the pan. Once all kernels are removed, take the back of a butter knife, and scrape it against all sides of the corn, you'll notice pulp and a milky liquid, keep scraping until nothing is coming out, then turn the corn so you are holding the tip, with the stem end in the pan, and repeat this process. Don't worry it's impossible to scrap the ear too much. Repeat with the remaining corn. Add the butter and bacon drippings to the pan, and add the cup of water. If one cup doesn't cover the corn, just add a little more, til the corn is just barely cover with water. Add a few dashes of salt and a dash of pepper. Turn heat to medium low, cover the pan, and cook until it comes to a boil (if you want to rush this process, just turn the heat up a little. But keep and eye on it, you don't want it to boil dry at this point. Let it boil about 10 to 15 minutes, then reduce heat to the lowest setting your stove has. Remove the lid and continue to cook, until all water is absorbed and/or evaporated. I recommend tasting the corn, just before you start to cook down the water, and decide if it needs more butter or salt, and if necessary add a bit more to taste. Personally I've never measured the amount. My granny taught me this recipe and she never measured anything. This final cooking stage is very important, you want to cook it slow, to help the natural sugar in the corn start to caramelize a bit. Once the water gets pretty low, you want to keep a close eye on it, and stir often. You'll notice when it's close to done, you'll be scraping sort of a thick juice from the bottom of the pan. (my best quess is this is the caramelized fluid, but also the stuff that you scraped from the ears).