HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9 inch square pan with butter. In a medium sized bowl stir the vanilla wafer crumbs and ground almonds. Stir in condensed milk and almond extract until mixture is moistened. Spread batter evenly in pan. Brush top of batter with some of the egg yolk mixture. Press whole blanched almonds onto top making 4 by 5 rows, spacing evenly. Brush surface with remaining egg yolk wash. Bake brownies for about 25 minutes. Cool completely in pan. Cut brownies leaving a whole blanched almond in the middle of each brownies. Remove brownies carefully with spatula.
Grind chillies, shallots, garlic and ginger till semi-fine. Put paste into a bowl and add boiling chicken stock. Stir well before adding lemon juice, vinegar, sugar and salt. Leave it for at least 1 hour to pickle before serving.
Heat oven to 375°F In large bowl, beat 1/2 cup peanut butter, the shortening, sugar and brown sugar with mixer on medium speed until fluffy. Beat in egg until smooth. Beat in flour, baking powder and baking soda. Shape dough into 48 one-inch balls. On ungreased cookie sheet, place balls 1 inch apart. Flatten balls to 1/4 inch thickness by pressing with a fork in a crisscross pattern. Bake 4-8 minutes or until bottoms are golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. In small microwavable, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth. Stir 1/4 cup peanut butter into chocolate until smooth. Cool to room temperature or until thickened. Sandwich pairs of cookies, bottoms together, with 1 t. chocolate mixture. Let stand about 1 hour or until chocolate is firm.
In a large bowl, cream the butter and sugar. Add the eggs. Beat until light and fluffy. Add the vanilla extract. Stir in flour and baking powder. Mix until smooth. Butter a 13 x 9 inch cake pan. Pour batter into pan. Spoon pie filling into the batter, in about spacing 4 spoonfuls evenly in each direction. Bake in a 350 degree preheated oven for 45 to 50 minutes or until golden and cake is done. Note; filling will sink into the cake while baking. Serve with Whip cream, Cool Whip, powdered sugar or vanilla ice cream.
Wash and dry spinach. Divide evenly among four salad plates. Top each with approximately 2 tablespoons craisins and onion slices. Combine dressing ingredients in a small glass mixing bowl using a wire whisk. Heat in the microwave on High for 1 minute or until warm.
Line a large baking sheet with parchment paper and spread the pecan halves across the paper in a single layer. Set the tray of pecans near the stove. Combine the butter, sugar, honey, milk and salt in a heavy bottomed saucepan or deep skillet over medium heat. When the mixture has melted together and is smooth, increase the heat to medium high and continue stirring constantly with a heat proof spatula or wooden spoon. The mixture should come to a rolling boil. Let it cook until the temperature reaches 230-235 degrees, this took less than 5 minutes on my stove. Remove from the heat and stir in the vanilla. Pour the caramel mixture over the pecans in an even layer. Use a spatula to spread it across if needed. Chill in the refrigerator for 30 minutes or so, until the caramel is cool. Melt the chocolate and the oil in a small mixing bowl in the microwave. 50% power for 2 - 2 1/2 minutes, stopping to stir after the first minute and then every 30 seconds as needed. When most of the chocolate has melted and you are able to stir it, remove from the microwave and stir until smooth, it will continue melting as it rests. Pour the chocolate over the top of the caramel and pecans and spread across the caramel with a spatula. Chill in the refrigerator an additional 30 minutes, until the chocolate is firm. Remove from the refrigerator and use the parchment paper to lift the bark onto a cutting board. Use a sharp knife to slice into pieces. Place in an airtight container and store in the refrigerator. Enjoy!
Preheat oven to 375°F. Prick your sausages all over so's to aid in the release of the fatty juices. Mix flour, salt and pepper in a small bowl. (I usually just use a cereal bowl.). Roll the sausages in the flour mixture until covered. Place all sausages on a broiling pan and place on middle rack in oven. Bake for about 40 minutes. Turning sausages over after 20 minutes. Put brown sugar in a small bowl. I usually use the same bowl I used for the flour. Add the soy sauce. You want to make the brown sugar into a paste. So you may need to decrease or increase the amount listed. (I usually just pour from the bottle so I am not definite on the measurement.). Mix in the lemon juice. Then add the spices. These can be adjusted according to taste. (I sometimes put as much as double the spices in.). Using a pastry brush, coat the tops and sides of the sausages with the brown sugar mixture. Make sure you leave enough in the bowl to coat the sausages at least once more. Leave the sausages in for another 10 minutes. Then turn them all over. Coat them with some more sauce. Let cook for 10 more minutes. At this point, some would consider the sausages done. You can take them out now and enjoy them. Or you can keep coating and turning the sausages until they are done to your preference. (We like ours cooked to the point where the start to shrivel -- I know, weird.).
Melt butter in a sauce pan. Whisk in powdered sugar, then amaretto! Enjoy!
Blend butter and rosemary in processor. Gradually add oil and process until incorporated. Mix in Parmesan cheese. (Can be made 1 day ahead. Cover and refrigerate; bring to room temperature before continuing.) Mix in garlic. Cut the baguette in half lengthwise, then crosswise (4 pieces total). Score each piece diagonally 3/4-inch deep at 1 1/2-inch intervals. Prepare barbecue (medium-high heat) or preheat oven to 400°F Spread cheese mixture over cut sides of bread. If grilling, wrap each piece of bread loosely in foil. Grill in foil until bread is crusty and golden, about 8 minutes. If baking, place bread cut side up on baking sheet. Bake until bread is crisp and golden around edges, about 10 minutes. Serve bread warm.
Preheat the oven to 350°F Grease and flour three 8" or two 9" cake pans, and line them with parchment paper circles. Be sure your 9" pans are at least 2" deep. For the cake: Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder. Whisk until the mixture is smooth. Set aside to cool to room temperature. Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside. In a large mixing bowl, beat together the eggs and sour cream. Add the stout-cocoa mixture, mixing to combine. Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute. Divide the batter equally among the prepared pans. (See tips section for hints on weighing out the batter if you have a kitchen scale.) Bake the layers for 35 minutes for 8" pans, or 45 to 50 minutes for 9" pans, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting. For the frosting: Place the chopped chocolate in a large heatproof bowl. Bring the cream to a simmer in a heavy, medium-sized saucepan. Pour the hot cream over the chocolate and stir until the mixture is completely smooth. Stir in the vanilla. Refrigerate until the icing is spreadable, stirring occasionally, about 2 hours. To assemble: Trim one cake layer to have a flat top, if necessary (otherwise the layer will crack when you place it upside down on your cake plate). Line the edges of a serving plate with parchment or waxed paper to keep it clean, and then place the layer upside down on top. Spread 2/3 cup of the icing over just the top of the layer. Top with another cake layer, top side down, and repeat the process. If you baked three layers, add that one also. Use the remaining frosting to cover the top and sides of the cake. Remove the parchment or waxed paper. Sprinkle with shamrock sugar decorations, if you have them.
Wash and dice squash. Put in saucepan. Add 2 cups water. Bring to boil and cook for 10 minutes. Drain and set aside. Saute bell pepper and onion in skillert with butter. Add pepper & onion mixtue, brown sugar, salt and pepper. Add eggs and milk. Mix well. Spray a 2 quart casserole with Pam. Spoon mixture into casserole. Bake in 325 degree oven 30 minutes. Sprinkle breadcrumbs on top. Bake 10 minutes more or until breadcrumbs brown.
In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover and marinate 3 hours on the counter. Cream together the butter, and brown sugar until fluffy in a KitchenAid mixer. Beat in the eggs, on at a time. Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon. Blend for a minute and add the flour, nutmeg, cloves, baking soda, and salt. Mix well until all is incorporated. Pack the heavy batter into a greased 10 X 4 tube pan. Bake in a preheated 300 deg. oven for 2 hours and 10 minutes. Remove to a rack. When the cake is cool enough to handle. Remove from the pan and cool on the rack. Place the cooled cake in a stainless steel pot iwth a lid and drizzle half of the brandy over it. Cover and allow to rest on the counter for 1 week. After 1 week, drizzle with the remaining brandy, cover and allow to rest another week. Slice and serve. This cake will keep for months in the refrigerator.
Preheat oven to 350. Place eggplant, peppers, and onion in a nonstick baking dish. Drizzle with oil. Bake for 20 minutes, basting frequently. Arrange on a serving dish and garnish w/ basil.
Work cold butter with hands until soft and cream in the sugar. Mix flours and salt together and work into butter. Knead gently until soft (not oily) and forms a ball. Roll dough to 3/8-inch thickness on a cookie sheet, mark pieces with a ruler to make 1" x 2" cookies and prick each cookie with a fork three times. Chill dough at least one hour (but up to 48 hours is still OK). Heat oven to 375 degrees and reduce heat to 275 degrees as soon as you put the cookies in the oven. Cut cookies apart and place on baking sheets. Bake in center of the oven at 275 degrees for 30 - 40 minutes.
Preheat oven to 475 degrees F. Slice eggplant into 1/2-inch slices. Salt the eggplant and let it sit for 15 to 20 minutes; rinse the slices and pat dry. Brush them with olive oil, sprinkle with thyme, and season with pepper. Place the slices on a baking sheet and roast, not turning, until brown and tender, about 30 minutes. Let cool. Separate the dough into 4 rounds. Roll them out into 8 to 10-inch circles. Brush 2 of them with olive oil and lay half the eggplant in the middle of each. Top each with half the tomato sauce, some fresh oregano, half the mozzarella, and 1 tablespoon Parmesan. Top each with a round of dough and crimp the edges to make a seal (like a pie). Pierce the top crust to allow steam to vent, brush with olive oil, and sprinkle with remaining parmesan. Position your oven racks to the upper most and lowest positions. Place 2 large baking sheets on the racks and preheat the oven to 375 degrees F. Carefully remove the sheets and dust them with cornmeal. Transfer the rounds to the baking sheets and brush each with some olive oil. Bake until the crusts are light brown on the bottom, about 20 minutes. When slightly cool, slice like a pie into 8 wedges.
Melt the margarine; mix the rest of the ingredients in with the melted margarine. Toss well with cooked macaroni. Put in crockpot and put reserved cheese on top. Cook on low for 4 hours.
Preheat oven to 375°F. Combine first 8 ingredients in large bowl. Mix well. Blend egg beaters, vinilla, banana, and apple sauce until smooth. Add banana mixture to dry ingredients. Stir until moist. Add sunflower seeds. Use muffin pan with medium size muffin cups, spray with cooking spray. Fill muffin cups 3/4 full. Bake for 20 - 25 minutes or until tops spring back when lightly touched.
Place whole chicken in a large stockpot. Fill with 8 cups of water, or enough to cover the chicken. Place butter and chicken bouillon in the stockpot. Peel one onion and chop in large chunks; place in stockpot. Place pot on stove and simmer over medium heat for about 1-2 hours or until chicken is done. Remove pot from stove. Reserving stock, remove the chicken from the pot and place it on a cutting board to cool. Once chicken has cooled, debone and discard bones. Chop finely remaining onion, bell pepper and celery and set aside. In a large stockpot, heat canola oil. Slowly add flour, a tablespoon at a time, stirring slowly and constantly with a whisk for about 20 minutes. This is your roux and it should cook until it becomes chocolate brown in color. Be sure not to let the roux burn. If you see black specks in your roux you should throw it out and start over. Add onion, bell pepper and celery to the roux; stirring for about 3-4 minutes until they become soft. Stir in 6 cups of chicken stock (which you reserved from cooking the chicken). Slice the smoked sausage and add it to the stockpot. Season the gumbo with the Tabasco, cayenne, salt, pepper, bay leaves, and parsley. Cover, and reduce heat to low and allow to cook for about 15 minutes. Add the chicken meat and cook for another 5-10 minutes or until chicken is heated through. Serve in bowls and top each bowl with white rice. Additional dried parsley can be sprinkled on top for garnish.
Coarsely chop cookies. Place cookie pieces in the bottom of an 8-inch springform pan. Whisk together the peanut butter and the hot water in a small bowl until smooth. Drizzle evenly over the cookie crumbles. Top with banana slices and carefully spoon ice cream evenly over all. Add the rest of the ice cream, spreading until smooth and even. Cover with plastic wrap and freeze until firm, at least 8 hours. Before serving, let stand at room temperature for 15 minutes. Remove the sides of the pan. Plate and then drizzle chocolate syrup over each piece.
Preheat oven to 375. Cook noodles according to package directions to al dente. Combine remaining ingredients in a large mixing bowl. Drain egg noodles well and add to mixing bowl (the heat from the noodles will help melt everything together). Add mixture into a large square cake pan. Cook until set about 45 min to an hour depending on size of pan. When done stick under broiler until top of kugel is brown and crispy. About 3-5 minute. Allow to cool and refrigerate before serving.
Preheat oven to 350°. Arrange the pears upright in an 8" ceramic dish that is 4 inches deep. Cover pears with salt, allowing stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes. Meanwhile, heat sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved. Cook, without stirring, until syrup comes to a boil, brushing down sides of pan with a wet pastry brush a couple of times to prevent crystals from forming. Let boil, swirling the pan occasionally, until medium amber. Remove from heat, and carefully stir in butter and cream (watch out for steaming and splattering!). Remove pears from the salt, letting a small amount to cling to each pear. Place each pear on a serving plate. Pour caramel sauce over top, and serve. Enjoy!
Cut beef across the grain into 1 inch x 1/2 inches x 1/8 inches strips. Add cornstarch and 1 tablespoon oil. Mix well and set aside. Seasoning sauce: Mix all seasoning ingredients together and stir again before using. Pour approximately 2 cups of oil into a wok and heat to 350. Add beef and stir fry for 30 seconds. Remove beef from oil and set aside. Drain hot oil from wok. Reheat wok and add 1 tablespoon of fresh oil. Add garlic, ginger, and bell peppers and stir fry for 30 seconds. Add seasoning sauce and cook for another 30 seconds before adding beef and scallions. Toss for a few seconds to heat through before serving.
In a large heavy based soup pot, heat the oil and fry the onions till soft over a low-medium heat. Stir in the spices and fry for another 1-2 minutes. Add the pumpkin, potato, lentils and stock. Bring to the boil, cover and simmer for half an hour. Stirr occasionally. Puree the soup using a handheld blender or food processor. Re-heat if necessary and serve garnished with croutons and chopped parsley or cilantro.
Puree strawberries, milk, cream and sour cream in blender or food processor until smooth. Stir in sugar. Chill 8 hours or overnight in refrigerator before serving.
In a big bowl combine the flours. Rub in butter using your fingertips. Add tomato sauce, poppy seeds, nutmeg and salt and knead into a smooth dough. Wrap in cling film and chill for 30 minutes. Meanwhile put all of the filling ingredients into a big bowl and stir together with a spoon until well combined. Remove dough from fridge and roll out to fit a 11 inch spring form pan. Pat into the greased pan making sure that dough also covers the sides of the pan. Pour in filling and bake in the preheated oven at 200°C/400°F for 45 minutes covering the quiche after 25 minutes. Allow to stand for 5-10 minutes before slicing. Enjoy! :).
In a bowl, beat the egg whites until stiff but not dry. Reserve. In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar, salt, lemon juice and zest (if using), baking powder, and flour and blend until smooth. Fold in the egg whites. Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil or spray with oil. Pour the batter, about 1/4 cup for each pancake, onto the cooking surface. Cook until the tops are bubbly, then turn and cook until the bottoms are browned. Serve hot with your favorite toppings.
Saute the onion in olive oil until it begins to get soft (5 minutes). Add the garlic, okra, tomatoes, lemon juice, tomato sauce, salt,& pepper. Stir thoroughly. Cover. Cook over low heat for about 30 minutes, stirring occasionally. If mixture becomes too thick, add a bit of water.
Bring coconut milk, water and salt to a simmer. Add rice, cover and simmer 20 minutes or until liquid is absorbed. OR. Use ricemaker.
Cut tortillas into 1/4 inch strips. Deep fry or spray with nonstick cooking spray and bake until crisp. Set aside. Saute oil, garlic and onion in large pan or Dutch oven until soft. Add chicken stock or broth, green pepper, tomato puree, jalapeno, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce. Bring to low boil, then reduce heat and simmer for 20 minutes. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then continue simmering for 5 minutes. Stir in sour cream and cheese (more or less, depending on taste). Heat to minimum 165F before serving. Ladle soup into serving bowls, pile tortilla strips into a "haystack" shape on top of the soup. Garnish with freshly chopped cilantro.
In a shallow bowl, combine the butter, mustard and garlic salt. In another shallow bowl, combine the bread crumbs, tarragon and pepper. Dip chicken in to butter mixture, then coat with crumb mixture. Place in an ungreased baking dish. Bake, uncovered, at 375 for 20-25 minutes or until juices run clear.
Heat 2 1/2 cups milk in a saucepan. Beat the egg yolks with the remaining 1/2 cup milk. Mix the sugar, salt and cornstarch. Add this mixture to the egg and milk mixture. Take 1/4 cup of the heated milk and add to the egg mixture., then add this mixture to the rest of the heated milk. Cook over medium heat, stirring constantly, for about 10 minutes, until thick. Remove from heat. Add the vanilla and butter and stir. Fold in the coconut. Pur into baked pie crust. Let cool. When ready to serve, top with whipped cream.
Have your mashed potatoes prepared, and set aside. Heat oil in large skillet over medium heat; add ground beef, breaking up well with spoon and stirring frequently, and cook until meat has lost its color and is beginning to brown. Remove skillet from heat, and pour off any fat or juices that have collected. Season beef with ketchup, paprika, salt, and pepper. Transfer to a 13x9 baking dish, and spread meat in an even layer. Wipe out skillet and preheat oven to 400 degrees. Add peas, corn, and cream to skillet, and bring to a boil over high heat. Cook until cream is reduced and thickened, 3 to 5 minutes. Pour the mixture over the meat in baking dish. Spread the potatoes over the vegetables and sprinkle with the grated Parmesan cheese. Bake until heated through and potatoes are nicely browned, about 45 minutes. Serve immediately with ketchup.
In large skillet, Brown meat on all sides. (meat only if using mushrooms). Stir in consomme, wine, soy sauce, garlic and onion salt (and mushrooms). Heat to boiling. Reduce heat; cover and simmer 1 hour or until meat is tender. Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add more cornstarch and water if needed to thicken gravy. Serve over cooked noodles.
I boil 1 1/2 pounds chicken breasts (with bone) and purchase 1 1/4 pounds of smoked pulled pork from our local barbeque joint. If you are unable to get smoked pulled pork and still want the smoked flavor use liquid smoke. In a 6 quart dutch oven, stir together onion, chicken broth, ketchup, vinegar, Worcestershire sauce, brown sugar, salt, pepper, and hot sauce. Add thawed corn and butter beans; stir. Add tomatoes; stir. Lastly, stir in pulled chicken and pork. Cover and simmer over low heat, stirring occasionally, 2 1/2 to 3 hours.
Boil pasta for 10 minutes after it boils. Pour milk into pot over medium heat. cut Velveeta cheese into cubes. Pour small about of cheese into pot, stir until it melts and reap at until all the cheese and milk is combined and cheese is melted. Pour condensed milk and cheddar soup into to the sauce. Until it's marinated. drain the pasta , then pour it into a 9 by 13 pan. crack eggs into pasta and mix together with your hands. Pour cheese sauce into pasta, mix it together. sprinkle shredded cheese al over the top.
Combine all of the ingredients except the chili powder in a bowl and mix well. Taste to see if marinade has an acceptable level of spice. If not, add more hot sauce (not buffalo sauce!) to taste. Place fish in a plastic zipper bag or make a bag out of tin foil. Add marinade and make sure fish is coated. Place in fridge for desired amount of time, but at least 45 minutes, turning at least once before cooking. When ready to cook, make a bag out of tin foil and place fish and marinade in it, if not already. Sprinkle the chili powder over the fish and make sure the top of the "bag" remains open, high enough so the marinade does not escape. Cook at 400 degrees until done. (Cooked) Marinade also doubles as a sauce for the fish if desired.
Chop the onion and garlic finely, using a food processor, (if avaiable). Add the next seven ingredients (olive oil, tomato paste, ground cumin, ground paprika, ground ginger, salt and lemon juice) and mix to a thick paste. Place the chicken in a shallow casserole dish and cover with paste mixture. Turn the chicken pieces, ensuring they are evenly coated with the mixture. Add the remaining lemon, cut lengthways into eighths, and the olives. If possible, allow to stand for 1-2 hours (or overnight in the fridge). Bake at 180oC for 1 hour, covered loosely for the first 30 minutes, then uncovered. Serve with plain rice or spicy pilaf. Sprinkle coriander once the dish has been served in single serving plates. Variations: For a less lemoney flavour use strips of lemon rind instead of lemon wedges. Replace lemon wedges with the skin of one preserved salted lemon, if availabe.
Spread out a length of foil in your cooking area to hold candies. Combine first seven ingredients in a large bowl and form into balls no larger than 1" in diameter. Melt shortening, chocolate and butterscotch chips in double boiler (or over low heat) until smooth and well-blended. Dip balls in chocolate-butterscotch mixture (either a toothpick or a spoon can be used) and allow to cool on foil. Refrigerate as soon as the coating has set.