HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl, dissolve yeast in water. Add eggs, butter, sour cream and sugar. Gradually add 2 cups flour and salt; beat until smooth. Stir in remaining flour (dough will be soft and sticky). Place in a greased bowl. Cover; refrigerate overnight. For filling, beat cream cheese, sugar, egg yolks and vanilla in a mixing bowl until smooth. Turn dough onto a floured surface; knead two to three times. Divide in half. Roll each half into a 16 x 10 inch oval and place on greased baking sheets. Spread 1 1/4 cups filling over each oval to within 1 inch of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375 for 20-22 minutes or until golden brown. Cool on a wire rack. Spread preserves on top. Dust with confectioners sugar. Store in the refrigerator.
Preheat oven to 400°F Grease baking sheets. Unfold puff pastry and cut each sheet into 16 squares. Transfer to baking sheets. Sprinkle with Gouda, then top with tomato slices, olives, and feta. Bake at 400° F for 14-18 minutes or untili golden brown. Sprinkle with minced herbs. Serve warm or at room temperature.
Put corn syrupand sugar in pan cook on medium heat. bring to a boil do not over cook or it will get stiff. once it starts to boil take pan off heat, add peanut butter and cornflakes. stir quickly. drop by tablespoon on waxed paper. let cool enjoy.
Soak chicken tenders in buttermilk. Mix salt and dry pancake batter. Coat chicken tenders in pancake batter. Deep fry in fry daddy until golden brown.
Combine all ingredients in a bowl and mix well. Chill, covered, for 1 hour or longer. Serve with tortilla chips. You may also serve as a salad on a bed of lettuce.
Remove papery outer skin from garlic cut top off garlic do not seperate the cloves as you will be roasting the garlic whole. brush the top of the garlic with 1 tsp oil. Wrap the bulb of garlic in tin foil and bake @ 425 for 30 to 35 minutes. Meanwhile in a large skillet cook onion in remaining oil for 15-20 minutes or until golden brown stirring occasionally. Transfer the onions to a food processor. Cover and process until blended. Set aside. Place potatoes in a large saucepan and cover with water bring to a boil. Cook until tender. Drain and place potatoes in a large bowl. Squeeze softened garlic into bwl add the butter, sourcream, parmesan cheese, milk, salt and pepper and onion . Beat until mashed.
Put a rack in the middle of oven and preheat to 350 degrees. Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6-to-8 quart heavy ovenproof pot or dutch oven over medium-high heat until hot, but not smoking. Brown meat well on all sides, about 10 minutes total. Transfer to a platter. Add onions and bay leaf to fat remaining in pot and cook over moderate heat, stirring occasionally, until onions are golden, 10 to 15 minutes. Remove from heat and transfer half of onions to a bowl. Set brisket over onions in pot, then top with remaining onions. Add beer or beef boullion, beef cube, and vinegar (liquid should come about halfway up sides of meat; add water or more broth, if necessary) and bring to a boil. Cover pot, transfer to oven, and braise until meat is very tender, 3 to 3 1/2 hours. Let meat cool in sauce, uncovered, for 30 minutes. Transfer brisket to a cutting board. Skim off any fat from sauce, discard bay leaf, and season sauce with salt and pepper. Slice meat across the grain and serve with sauce. NOTE: If cooking ahead of time (1 to 2 days), cool the meat in the sauce, uncovered. Transfer to a large bowl (or keep in pot if it is enamel-coated on the inside). Cover with wax paper; then cover with aluminum foil and put in fridge (or just cover with wax paper and put the lid back on if storing in the dutch oven). Remove any solidified fat before reheating. To reheat, slice the cold meat across the grain and arrange in a shallow baking pan. Spoon the sauce with onions over the meat and reheat in a 325 degree oven for 45 minutes.
In a large bowl, combine cornstarch and water into a smooth batter. Add chicken slices and stir to coat thoroughly. In another bowl, combine pepper flakes, garlic, ginger, honey, green onion, sugar and vinegar. In a wok, heat vegetable oil until very hot. Add chicken; stir and cook for a few minutes until the chicken turns golden brown. Remove the chicken, set it aside and allow it to drain. Into a heat-proof container, carefully pour off all the oil from the wok, except one teaspoon. Return the wok to high heat and add the sauce mixture; stir frequently and cook until the sauce begins to caramelize (it will turn a light golden-brown colour; watch carefully and work quickly, because the sugar can easily burn). Add the chicken, and toss to coat well with sauce. Place on a serving plate, and garnish with sesame seeds.
Place the cookies in a food processor and pulse them until they are fine crumbs. Alternately, you can use a mixer if you watch it carefully and stir the cookies so that they are evenly crushed. Transfer the cookie crumbs to a medium bowl. Add the softened cream cheese and peanut butter, and stir with a spoon until the mixture is a homogenous paste. It should be easy to mold into balls, but not too wet or soggy. Use a small candy or cookie scoop, or a teaspoon, to shape small balls. Roll them between your hands to get them perfectly round, and place on a cookie sheet covered with aluminum foil. Although the balls can be dipped right away, they hold together better if they are refrigerated for at least an hour before being dipped. After the candy centers have chilled, place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating. Using dipping tools or a fork, dip each peanut ball in the chocolate candy coating and replace it on the foil-covered baking sheet. If desired, top the truffles with chopped peanuts while the chocolate is still wet. Refrigerate the truffles to set the chocolate for about 20 minutes. Store Nutter Butter Truffles in an airtight container in the refrigerator for up to two weeks.
Set oven to 350 degrees. Grease a shallow baking dish. Saute onion and mushrooms in butter. Add in flour; mix well. Add in half and half cream (or whole milk if using); stir until thickened. Add in ALL remaining ingredients (except beans and slivered almonds). Simmer until cheese melts (about 5-6 minutes). Add in beans; mix well to combine. Transfer to a prepared casserole dish. Sprinkle with toasted almonds. Bake for 35-40 minutes.
Combine first 7 ingredients in large bowl until dough forms. Turn out onto lightly floured surface. Roll out to 1/4-inch thickness. Cut out with bone-shaped or dog-shaped cookie cutters. Place on ungreased baking sheet. Bake in 375 F oven for about 15 minutes. Combine second amount of water and gravy browner in small cup. Turn biscuits over. Brush with gravy browner mixture. Bake for 10 minutes until browned. Makes about 2 dozen biscuits.
Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps. Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes. Cook for three or four minutes, continue to stir. (Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.) Top with a pat of butter or margarine, if desired. Cover and keep warm. Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.
In large heavy saucepan, heat oil over medium-high heat. Add onion, stirring to coat with oil; reduce heat to low. Cook, covered, 15 minutes. Stir in raisins, sugar, cloves, cinnamon stick, pepper, ginger and nutmeg. Cook, covered, 30 to 40 minutes, until onion is tender, dark brown and juicy. In medium pot, cook couscous according to package instructions, using stock instead of water. For Vegetarian use only a vegetable based mushroom stock. Fluff. Heap in serving dish. Top with onion mixture. Spoon some paneer over the top if you desire.
Brown chops in oil for 10 minutes. Add peppers and mushrooms, cook 5 minutes. Add garlic, tomatoes and tomato sauce. Stir and cook 3 minutes. Add wine. Add seasonings. Cover and cook for 20-25 minutes.
Brown chops in fat in skillet. While browning put rice in bottom of greased casserole and slice vegetables. Lay chops on rice and top each with one slice tomato and one slice pepper. Season as you go. Pour consomme in, add majoram and thyme. Cover and bake in pre-heated 350 degree oven for one hour.
Place beef cubes into crockpot. Add all remaining ingredients EXCEPT egg noodles. Cover and cook on low for 6-8 hours. Just before beef is done, cook egg noodles according to package directions; drain. Use optional butter for the cooked noodles, if desired. Serve beef mixture over hot cooked noodles.
In a medium saucepan, add the milk of choice, cooked rice, cinnamon, vanilla, raisins, almonds, and sweetener and bring to a boil. Reduce heat and simmer on low heat about 15-20 minutes or until pudding thickens to desired consistency, stirring occasionally. Makes 2 or more servings.
Brown sausage in skillet. Drain. Spread sausage in bottom of 11 X 7 X 2" baking dish. Combine remaining ingredients and pour over sausage. Bake at 350 F for 45 minutes.
Place zucchini in a colander. Salt. Let stand 10 minutes. Rinse. Drain well. Heat oven 400. Combine zucchini with the eggs, flour, cheeses, herbs and 1 tablespoons olive oil. Press out into a rouns circle on a sprayed pizza pan. Bake 20 minutes. Brush with 1 tablespoons olive oil. Bake 15 more minutes. Remove. Set aside. In a skillet, brown the beef and turkey. Add the parsley, fennel, pepper flakes, salt, pepper, thyme and garlic. Saute 2 minutes. Add wine. Deglaze until evaporated. Let cool. Scatter on crust. Top with cheese. Bake 20 minutes. Let stand 5 minutes.
Heat oven to 400°F Spray 24 regular-size muffin cups with cooking spray. In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat. Stir in flour, cornmeal and salt (cumin and cayenne if using) until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and the chiles. Spoon dough evenly into muffin cups, filling each 3/4 full. Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.
Stir boiling water into gelatin and lemon peel in bowl until completely dissolved. Mix apple juice and ice to measure 1 cup (was 1 3/4 c). Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk. Pour half of the raspberry sauce into dessert dishes, top with mousse, finish with remaining sauce. Refrigerate 4 hours or until firm. Note: I reduced the amounts of liquid after problems with this recipe.
Soften cream cheese; stir in all other topping ingredients, adding crabmeat last so that you don't break it up entirely. Place tilapia filets on non-stick foil (or spray baking dish with non-stick spray). Divide topping in two and pat on top of tilapia filets. Bake 400 degrees for 10 minutes, or until fish flakes apart with a fork. Garnish with parsley and lemon.
Pour canola oil into a large frying pan and heat over medium heat. Add chicken pieces and brown well. Remove chicken and place in a 9x13-inch baking pan. Preheat oven to 350°F. Add onion to the frying pan and stir well; scraping up and brown bits from the chicken. Saute about 2 minutes. Meanwhile, in a mixing bowl combine remaining sauce ingredients and stir to mix well. Pour sauce mixture into frying pan with onion and stir to combine. Simmer sauce for 15-20 minutes to allow the flavors to blend. Pour over chicken, then flip pieces so that both sides of the chicken get coated with sauce. Bake chicken for 30 minutes or until juices run clear. Note: If you double the sauce so you have enough for extra dipping, make sure you only pour 1/2 over the chicken before baking. The remainder of the sauce can simmer gently while the chicken bakes.
Combine eggs, cream and salt in medium bowl. Melt butter in a large skillet; cook onion, bell pepper and mushrooms until tender. Add the chiles, bacon (if using), and egg mixture. Cook, stirring occasionally until eggs begin to set. Sprinkle cheddar cheese and Monterey Jack cheese over eggs. Cover, and continue to cook until eggs are set and fully cooked.
Brown meat; drain. Add beans and Velveeta; stir over low heat until cheese is melted. Stir over low heat until cheese is melted. Combine lettuce and dressing; toss lightly. On serving platter, layer lettuce mixture, meat mixture, chips, tomatoes and peppers. Serve immediately. Microwave: Crumble meat into 1 1/2-quart casserole or bowl. Microwave on HIGH 3-4 minutes or until meat loses pink color when stirred; drain. Add beans and Velveeta; microwave 4-6 minutes or until cheese is melted, stirring every 2 minutes. Combine as directed.
Set oven to 350°F Grease a 9- by 13- inch pan. Cream butter and sugars together. Beat in eggs and vanilla. Add flour, salt and baking soda. Stir in oats and raisins (Soak dry-ish raisins in hot water for about 15 minutes as raisins draw moisture from batter). Spread in the prepared pan. Bake in preheated oven 30 minutes (Test for doneness after 22 minutes, especially if substituting low-fat margarine). Cool slightly and cut into bars.
Spray loaf pan with cooking spray and preheat oven to 350°F. Combine cake mix, milk, bananas and eggs and mix well. Stir in coconut and pour into pan. Bake for 55-60 minutes or until toothpick inserted in center comes out clean. NOTE: Very pretty topped with sliced kiwifruit, vanilla ice cream and pineapple or apricot preserves or orange marmalade.
Mix the ingredients listed for the marinade. Make sure the sugar has been stirred until dissolved. Add the chicken breasts in bowl with the marinade. Marinate the chicken for 2 hours in a covered bowl. While the chicken marinates, make the dipping sauce by combining the dipping sauce ingredients. Stir well and chill in covered bowl. Combine the ingredients listed for the pico de gallo. Chill in covered bowl as well, so the flavors mingle! Build each roll-up with a large tortilla in a large skillet with low heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla. When the cheese begins to melt, take the tortilla out of the pan. Sprinkle about 1 c of shredded lettuce in a strip across the tortilla center, followed by about 3 Tbsp of the pico de gallo. Slice one grilled chicken breast into bite-sized chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce.
Cook sausages in large frying pan over medium heat until golden brown. Remove from pan and set aside. Add oil, onion, garlic and peppers to pan drippings. Cook, stirring occasionally, until vegetables are soft, about 10-15 minutes. Stir in tomatoes, breaking up with a spoon. Stir in basil, sugar, salt and black ground pepper. Add sausages, cover and cook for 15 minutes. Remove cover, increase heat to medium high and cook for 5 minutes, stirring occasionally. Place sausages and pepper and tomato mixture in bun and enjoy!
In the bowl of your bread machine, add the ingredients in the order that they are listed. Make sure that the yeast is not touching the water. Select basic setting.
Put a layer of green beans in a 8x8" casserole dish. Cover with cheese slices, then rest of beans. Pour over all a can of mushroom soup. Top with frozen onion rings. Bake at 350* until onion rings are cooked and brown and mixture is bubbling.
Chop all tomatoes into small pieces, throw into a large stock pot. I like to run the onions and peppers through the food processor to keep tears to a minimum and to keep large pieces fairly small. Not processed enough to puree though. Or you can chop with a knife. Take the jalapenos or any combo of hot peppers you like and run them through the food processor til very minced (nobody likes a big bite of hot pepper. I usually do 1/2 c of processed peppers for my mild, 1 c for medium and 1 1/2c - 2 c for hot. It does get hotter the longer it sits in the cupboard. Throw all the chopped vegetables and remaining ingredients into the stock pot and bring to a boil. Boil on low for one hour. Prepare your jars for canning. Heat jars and lids. Ladle hot salsa into hot jars, wipe rims, place hot lids on jars and put screw bands on and finger tighten. Process in a hot water bath for fifteen minutes. Remove to the counter to cool.
Preheat oven to 350 degrees F. Coarsely chop/smash potatoes so that they are in small chunks (these are hash browns, after all); season with nutmeg, salt and pepper. In an omelet pan or cast iron skillet, heat oil over medium heat. Press potatoes into pan in an even layer; cook until underside is browned (potatoes will be fragrant and edges will start to look golden), about 4 to 5 minutes. Place potatoes in oven and cook until the top starts to brown, about 10 minutes (you want it to be stiff enough to flip without breaking). Carefully flip onto serving dish (or back into pan). Spread sour cream over the top, then sprinkle with cheese. Set to broil and return to oven to brown the top, 2 minutes. Garnish with chives (Jacques stuck them in a bunch, on end, in the center of the dish); serve in wedges.
Preheat over to 400 degrees. Rinse the scallops and pat dry. Remove and discard each "foot" (tough piece on the side of each scallop). Put the scallops in a glass bowl and toss with basil, zest, cumin, olive oil, lime juice, salt, and pepper. Place scallops in a baking dish. Sprinkle the wine over the top. Lightly cover the scallops with bread crumbs. Drizzle olive oil over the top. Bake at 400 degrees for 20 to 25 minutes until the scallops are cooked though and tops are nicely browned.
In mixing bowl, combine 16 oz sugar, butter, milk, and vanilla (should be stiff and dough-like). Chill for a few minutes to help prevent sticking. Divide dough into 2 balls, and roll each ball out to pie crust thickness (Use parchment or wax paper and plenty of powdered sugar both over and under dough to keep it from sticking). Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough. Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness). Chill 1 hour and slice into 1/4" pinwheels- keep refrigerated.
Stir boiling cranberry juice (heat in pan) into gelatin in large bowl at least 2 minutes (until well dissolved). Stir in club soda, liqueur, and lemon juice. Refrigerate about 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites-I set my bowl inside a larger bowl of ice water and it takes about 20 minutes). Stir in 2 cups of the berries. Spoon into 5-cup mold. Refrigerate about 4 hours or until firm. Unmold and top with remaining 1 cup of berries in center.
Crush your ice in a food processor until it resembles the ice flakes of a snow cone. Layer ice in both your glasses a little past half way (use a clear glass for the full effect). If you like your Cholados extra sweet, drizzle sweetened condensed milk around the glass before you add the add to the glasses. Cover the ice in your fruit syrup, you can make the fruit syrup with whatever fruit you like, but strawberry, raspberry and blackberry work especially well. Layer your fruit in the glass, use about a quarter of what you have in each glass. Cover in condensed milk and add the remaining fruit, splitting evenly between the two glasses. (If you really want to be an over achiever, you can make a second fruit syrup with passion fruit or another sour fruit and add that at this point). Top with more more crushed ice. Drizzle fruit syrup over ice (the berry variety). Garnish with more fruit!
Preheat oven to 375°F In a small bowl combine all the seeds and set aside. Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl. Add all but 2 tablespoons of the seeds. Stir the sour milk/buttermilk (recommend using smaller amount and gradually add more milk as needed) into the dry ingredients just to blend (dough will be sticky). Turn out dough on to a well floured board and knead about 5 times, just enough to pull it together into a loose ball. (over kneading will make the bread tough). Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds to the way through the loaf with a serrated knife. Brush with a little milk and sprinkle with the remaining 2 tablespoons of seeds. Bake for 35 to 45 minutes or until it sounds hollow when tapped on the bottom. Cool on rack.
In small saucepan over medium heat, place 1/2 cup of the honey and the apple juice and heat through. Set aside and keep warm. In large nonstick skillet over medium high heat, melt butter with remaining 1/4 cup honey. Add apples; cook and stir 4 minutes or until apples are lightly carmelized and crisp-tender. For each serving, place 2 waffles on plate, overlapping slightly. Top each waffle with 1 slice ham. Top with 1/4 of apple mixture and drizzle with 1/4 of syrup.
In a large bowl, beat shortening and sugar until smooth. Add vanilla. Add eggs, one at a time, beating after each addition. In another bowl, sift together flour, baking soda, and salt. Alternately add flour mixture and buttermilk, a little at a time into shortening mixture until blended. Pour into a greased and flour 9 x 5 inch loaf pan. Bake at 325 degrees for 1 hour.
Mix all ingredients for meatballs, adding a little water if too dry. Shape into 50 meatballs, allowing 1/3 cup for each meatball. Put balls, one layer deep in 3 pans 13x9x2 inches. Bake in preheated very hot oven [450°F] for about 30 minutes. Put balls and dripping in roasting pan. To make sauce, cook onion and garlic in oil for 5 minutes. Add all other ingredients. Cover and simmer for 30 minutes. Pour over balls and bake covered in preheated oven [350°F] for 1 1/2 hours. Cook 4 pounds spaghetti and serve with parmesan cheese.
For base: Cut butter into flour and brown sugar until crumbly. Press into 9x9-inch buttered pan. Bake at 350°F for 15 minutes. Mix filling ingredients well. Pour over partially baked crumb layer. Return to oven and cook 20 minutes more. Cool before cutting into squares to serve.
Remove excess fat from the pork steak. Preheat skillet. Add oil and spread evenly in skillet. Brown pork steak on both sides-- do not coat with flour. Add the sauerkraut to the pork steak and spread evenly over the top of it. Sprinkle the caraway seeds over sauerkraut. Pour the beer over the pork steak and 'kraut. Bring to a boil. Cover with a lid, lower heat and simmer until pork steak is tender and done.(about 30 minutes). The juice in the skillet might be a little cloudy in color but it is still good. Put on a dinner plate and enjoy!
Put on water in a pot to boil (for the pasta); when it comes to a boil, salt it generously before adding the linguine; cook for 2 minutes less than directed by the instructions on the package. In a bowl, whisk the egg with the cream and Parmesan, a few drops of white truffle oil and a good grinding of white pepper. When the pasta's had the time you've allocated, check to see if it is al dente; just before draining it, remove 1/2 cup of cooking liquid. Return the drained pasta to the cooking pan and , on the stove, but off the heat, add the butter and about 1 tablespoon of the cooking water and stir to mix. Stir in the egg mixture and keep stirring so that the pasta becomes smoothly, softly and lightly coated; taste to see if it needs any salt or truffle oil and add as desired. Serve in a warm bowl.
In a small saucepan, the 2 ingredients, stirring constantly until melted & combined. Use as a dip or marinating sauce for chicken or other meat.