HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using butter, generously grease a sheet pan (preferably one with sides), at least 11 x 17 inches (or use a SILPAT(R)). Mix together cinnamon and baking soda; set aside. In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350°F Remove from the heat and, working quickly, whisk in the cinnamon and baking soda mixture, butter and cashews. Pour the mixture onto the oiled pan and spread it out a bit with buttered metal spoon or a wooden spoon to about 1/4- to 1/2-inch thickness. Don't spread it too thin. Let cool and harden, uncovered, 30-45 minutes. Using your hands, break the brittle into pieces. Store in an airtight container. Tip: To wash the saucepan, fill it with water and let it soak overnight.
Start by heating your oven to about 350°F Brush the tomatoes with the olive oil, season with salt and pepper and place on a baking tray. Bake for 10-15 minutes until soft. A few minutes after the tomatoes go in, place the broccoli and beans in a steamer and steam for about 6 minutes, or until just tender. At the same time as you start the broccoli cooking, mix the couscous and spices in a large bowl, pour over the hot stock, cover and leave for 5 minutes. Finally, heat up a frying pan or griddle and cook the halloumi for about 2 minutes on both sides until brown. Mix the broccoli and beans into the couscous along with the lemon juice. Pile onto places and place the tomatoes around the edge of the plate. Top with the halloumi, season and serve.
Beat butter at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add sugar and beat 5 to 7 minutes. Add eggs 1 at a time, beating after each addition just until yellow disappears. Add melted candy bars, stirring until well combined. Mix flour, baking soda, and salt; add to the butter mixture alternately with the buttermilk beginning and ending with the flour. Mix at low speed after each addition just until blended. Stir in pecans, chocolate syrup, and vanilla. Pour batter into a greased and floured 10-inch tube pan or 12-cup bundt pan. Bake at 325°F for 1 hour and 5 minutes or until wooden toothpick inserted in center comes out clean. Cool pan on a wire rack for 10 to 15 minutes; remove from pan and cool completely on wire rack. Sprinkle with powdered sugar.
Place frozen breasts in 12 inch frying pan and add all ingredients except cornstarch, water, and onions. Bring to boil over medium high heat. Reduce heat and simmer until meat is no longer pink in center of thickest part - about 20 minutes total. Transfer chicken to platter and keep warm. Boil pan juices over high heat, uncovered, 3 or 4 minutes. Mix cornstarch with water and add to sauce; stirring until it boils. Moisten chicken with sauce and serve over rice. Sprinkle chicken with minced green onions.
Heat the oil in a large frying pan, then fry the bacon and onion together for 10 mins until the bacon is golden. Lift out of the pan onto a plate, then add the potatoes and fry for 10 mins more until golden. Tip in the caraway and paprika, season well, then fry for another min, stirring to release their fragrance. Return the bacon and onion, taste for seasoning, then add the parsley. Serve hot.
No need for a mixer - just cream butter and sugar with a wooden spoon, add eggs, continue to cream and then add lemon juice. Add almond extract (the amount is negotiable, and I tend to add a little bit more because I like mine very almondy). Combine baking powder with 3 cups of flour and add to slowly to creamed ingredients -- mix only with your hands! Add the rest of the flour until dough is not sticky. It takes some practice to get the texture perfect. You may have to add a little more flour to get it just right. You do not want it to be too greasy as the cookies will not rise well. Roll cookies into balls with about 1 tbsp worth of dough. Bake cookies at 325 degrees for 15-20 minutes -- watch until start to turn golden. Let cookies cool fully (sometimes I cook them the night before and let them sit out to dry). When cool, carve insides out to make room for pudding. Make two bowls of water and vanilla extract. Add yellow food coloring to one and red and yellow to other. Add just a few drops as you just want a light coloring. Have another small bowl of sugar ready for dipping. Fill one cookie with chocolate pudding and one with vanilla pudding and stick together. Dip "peach" half way into one colored water and then walf into the other. Sprinkle or dip in sugar (don't go overboard on sugar, you just need a little sprinkle as a finishing touch). Put in cupcake paper and freeze immediately. Take out and that when needed.
Crush grahm crackers in a big zip lock bag until they are like bread crumbs. Place crumbs in a bowl. Melt chocolate in a double boiler or in the microwave (my mom did this part) stirring often until smooth. Stick a toothpick in a marshmallow and dip in chocolate all the way then in grahm cracker crumbs half way. Set on wax paper to dry. EAT!
Preheat oven to 350°F. Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper. Heat broth, olive oil and garlic in a small pan. Pour over the vegetables. Sprinkle with dill. Cover and bake until all vegetables are tender, about 1 hour. Let cool to lukewarm before serving.
Mix well. Refrigerate an hour. Use for a spread on crackers or a sandwich. Refridgerate one hour. Serve on crackers or make a sandwich.
Beat softened butter, softened cream cheese, and sugar until very, very light and fluffy. Add lemon juice and vanilla. Add 2 eggs, one at a time. Beat well after each addition. Alternate the remaining 4 eggs with flour. Beat well after each addition and end with flour. Pour into greased loaf pan. Bake at 350 F for 1 1/2 hours. Enjoy!
Preheat oven to 350 degrees. Cut off tops of squash and use a melon baller or sharp teaspoon to scoop out the middle and reserve. Boil the squash covered in 1 inch of water for 2 minutes. Line the bottom of a small casserole dish with the squash bottoms and set aside the tops. Melt the butter in a pan and saute the onion and garlic for 2 minutes. Add the corn and continue cooking until soft. Add salt, pepper, paprika and sugar. In a medium bowl, combine the chopped tomatoes, breadcrumbs, eggs, oregano and basil. Add the sauteed vegetables to the breadcrumb mixture. Mix gently and then spoon it over the tops of the squash (they will be overflowing). Sprinkle the parmesan cheese over the top and replace the squash tops. Bake for 30 minutes.
Boil chicken in 3 qrts water til tender. Remove chicken, cool, bone, and cut in small bite size pieces. Cook spaghetti in chicken broth with the garlic salt until tender. Meanwhile, saute finely chopped onion, green pepper and celery in 2 tbsp margarine til tender. Add to cooked spaghetti. Stir soup, chicken, milk, 2/3 of cubed cheese and pimento into spaghetti. Place mixture in a large baking dish and put rest of cheese (shredded) on top. Cook in 350 degree oven til bubbly (about 20-30 minutes).
Fry bacon, drain, crumble & set aside. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt. Combine lettuce, tomatoes, bacon & croutons in a large bowl. Toss with dressing and serve immediately.
Spoon oatmeal into heatproof bowl. Pour in 1/2 cup boiling water and let stand 10 minute Put the soaked oats in the blender and all remaining ingredients, reserving 1 tsp of yogurt. Process until smooth. Pour the smoothie into a glass. Swirl in reserved yogurt and garnish with a few additional raspberries if desired.
In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
Preheat the oven to 300*. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges. In a large Dutch oven or kettle, layer 1/3 of the lamb, generous sprinklings of salt and pepper, and 1/3 each of the flour and cabbage. Repeat twice more. Pour in the beef stock, and set the Dutch oven over moderate heat. Bring the broth to a simmer. Cover the Dutch oven and transfer it to the oven. Bake for 2 hours, until the lamb is tender. In the meantime, prepare the roux by melting the butter in a frying pan and stirring in the flour. Cook for a few minutes over medium heat. Remove the Dutch oven from the oven. Drain the juices into a medium saucepan, skimming off the fat. Quickly whisk in the roux, and simmer until thickened. Whisk in the sour cream or heavy cream and season to taste. Pour the gravy back into the Dutch oven. Serve with cooked unpeeled new potatoes if you wish.
Drain black-eyed peas. Rinse well with cold water and drain. Add celery, onion to peas. Whisk together oil, vinegar, mayonnaise, salt and cayenne pepper. Pour over black-eyed peas. Stir gently. Refridgerate several hours or overnight. At serving time, gently stir in tomatoes.
1. In a deep skillet brown the stew meat in butter and saute the onion and garlic; salt and pepper to taste. Add tomatoes, beef broth, beer, paprika and cloves; let simmer untill beef is cooked. Stir in parsley or dill and sour cream.
In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling Bruise tarragon and loosely fill clean glass jars. Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs. Store as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of tarragon to the bottle for identification purposes and visual appeal.
Sift dry ingredients together. Combine egg, milk and salad oil;add to dry ingredients. Stir until moistened. Add sour cream and stir again. (Some lumps in batter are o. k.). Bake on hot griddle, turning once when top side bubbles. Pancakes act like sponges!
Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, or according to package directions, then drain but reserve a cup of cooking water. While the pasta is cooking, warm 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add capers and cook, stirring occasionally, until the capers start to brown, about 3 minutes. Ad the remaining 1 tablespoon olive oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add pasta and toss for 1 minute. Add a splash of pastat water if the pasta seems dry. Season with kosher salt. Toss in basil leaves.
Place carrots in large pan with water & boil, covered, until just tender, about 7-10 minutes. Remove carrots to a bowl & keep the liquid in the large pan. To the carrot liquid add cider vinegar, sugar & cinnamon, then bring to boil. Pour hot liquid over carrots & let cool. Cover & chill overnight or as long as 2 1/2 weeks, before serving.
Peel and devein the shrimp, leaving tail fin intact. Place in large zipper bag. Combine all other ingredients in a bowl, whisking to blend. Pour 1/2 the marinade over the shrimp. Seal bag, and marinate, refrigerated, for 1-2 hours. Prepare grill or preheat broiler. Remove the shrimp from the marinade, discarding marinade, and thread on skewers. If planning to serve on the skewer, estimate 6 shrimp per serving. Using double skewers will make it easier to turn the shrimp. Grill or broil until done, turning once - approximately 3-4 minutes per side. Serve with reserved marinade as a sauce.
Pre-heat oven to 350°F. Grease a rectangle roasting tin or a wide shallow dish with 1/4 of the butter. Wash and slice thinly into rounds (don't peel the skins - they're good for you) Finely slice the onion and leek. Fry in another 1/4 of the butter in a hot frying pan until lightly coloured. Arrange a layer of potato on the base of dish, sprinkle with onion and leek, and continue with another layer of potato, then more onion and leek. Keep building up the layers until you have finished all, ending with potato. Pour over the broth, then dot with remaining butter. Place in the hottest part of the oven for 45-50 minutes, until the potatoes are cooked and the top golden and crunchy. Serve.
Peel banana , split lenghtwise and place on a plate. Spread peanut butter on banana. Drizzle with chocolate syrup. Eat~~ Enjoy~~~.
Mix sour cream, buttermilk, heavy cream, and sugar well. Add the vanilla. (May substitute 2 teaspoons vanilla and 3/4 tsp nutmeg; or 2 teaspoons vanilla and 1 teaspoons almond flavoring.). Sift flour with baking soda, baking powder, and salt. Mix into the cream mixture, blend well. Chill overnight, covered, or until easy to handle. Roll into the size of a pencil, then shape into a pretzel shape or figure-8's. Bake at 400 degrees for 8 minutes or until golden.
Put all ingredients in a very large pot and simmer for 30 minutes. Meanwhile wash jars, lids and rings. Get your hot water bath pot going. Put the jars in the the hot water pot for 10 minutes prior to the salsa being done. In a small pan put the lids in water and warm them, but do not boil them. Take the jars out of the hot water and place the jars on the counter, fill with hot salsa, wipe rims, put lids on, rings on (just finger tip tight) and then hot water bath the jars for 20 minutes. Take out and set on towel and leave undisturbed for 24 hours. After 24 hours check that all the jars sealed. Take off rings wipe down jars and then put rings back on and store in a cool dry place until ready to enjoy. Should yield approx 10-15 pint jars. You should have a little left and you can put that in a bowl and eat it right away or just put it in the fridge and eat it in the next few days. If a jar does not seal just put it in the fridge and eat that one first. Happy Salsa making! Note: To peel the tomatoes drop them whole in boiling water let sit for 1 minute, transfer to bowl of ice water, core and peel. Also, if you don't like the consistency after you've cooked all ingredients for 30 minutes you can continue to cook and it will get thicker. Use your jalapenos to adjust the heat we added 6 this last batch we made and it was nice and hot.
Heat Belgian or regular waffle iron (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.) In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until thick and lemon colored. Beat in milk. Beat in Bisquick and granulated sugar on low speed until smooth. Gently fold in vanilla extract and oil. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron. Bake about 5 minutes or until steaming stops. Follow your manufactures recommendations. Carefully remove waffle. Enjoy!
Begin by mixing all of the ingredients for the marinade together in a bowl and set aside. Place the breasts in marinade and let stand 1 hour. Grill the chicken until done or lightly browned on each side. Remove from the grill and serve with the Southern Comfort dipping sauce.
Approximately 30-60 minutes before you plan to roast the potatoes, add garlic powder to the butter, to allow flavors time to blend. Peel and quater potatoes. Mix Parmesan with bread crumbs. Dip potatoes in garlic butter then roll in Parmesan mixture. Sprinkle with seasoning salt, and roast at 350°F for 35-45 minutes, or until golden brown and fork tender.
Heat a large pot of water to boiling, add salt and farfalle; cook until al dente. Meanwhile, in a big skillet, heat the oil over medium heat. Add in the garlic, mushrooms, and thyme; saute for 1 minute. Add in the broth; simmer over med-low heat, stirring occasionally. When you add the pasta to the boiling water, add the peas and salt to the mushroom mixture. When the pasta is cooked, drain it briefly, allowing some of the water to cling to the noodles, and return it to your warm pot over low heat. Add in the mushroom-pea mixture and the Parmesan cheese; stir together until heated through. Taste and adjust seasoning with salt/pepper. Serve immediately, topped with additional Parmesan cheese.
CRUST: In a large bowl, sift flour and salt together. Cut shortening into flour until dough resembles coarse cornmeal. In a separate bowl, beat egg; combine with vinegar and water, Gradually add just enough of the egg mixture to the flour mixture until you can form the dough into a ball. Divide into two portions (for top and bottom crust). Roll out one portion and use it to line a 10-inch pie plate. Roll out the other portion and reverse to cover pie. FILLINGl Pour clam juice into a saucepan, and add potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Meanwhile in a separate large saucepan, saute onion in butter until transparent. Stir in flour to make a roux. Cook for 1-2 minutes. Drain potatoes, reserving clam juice. Gradually add clam juice to roux. Stir until thickened, add potatoes and clams. Season with salt ahd pepper to taste. Pour filling into pastry-lined pie plate. Cover with top layer of pastry and bake at 400F for about 30 minutes.
Brown beef, onion, green pepper and garlic in a large, non-stick skillet until meat is no longer pink; drain off any excess grease. Add soups and water, stirring to mix thoroughly with med heat. Add peas and carrots, stir in half the cheese and all of the spaghetti. Pour into greased 9X13 inch glass baking dish. Top with remaining cheese. Bake at 350 for about 30 minutes or until bubbly.
Season the chicken with salt and pepper and heat the oil in a large skillet over medium high heat. Brown the chicken in batches, making sure not to crowd in the pan, on both sides. Transfer the pieces to a bowl as they're done. Spoon out all but 2 tbsp oil from the skillet. Add the onions and a large pinch of salt to the skillet and lower heat to medium. Cook 10 minutes, or until onions are soft and lightly colored. Make sure to scrape the bottom of the pan while onions cook to release any browned bits. Add the garlic and hot pepper and cook for 1 more minute. Pour in the vinegar and wine and bring to a simmer. Submerge the chicken pieces in the onions and vinegar and pour in any juices from the bowl. Cover and simmer 15 minutes. Turn the chicken pieces over and cook an additional 10 minutes. Spoon the chicken, onions and juices onto a large platter and serve.
64 fl. oz. Vegetable Oil, for frying (enough to reach 6" in your choice of Dutch Oven) You will also need: 24 9" foil squares. Combine first 12 ingredients in a large bowl and stir to blend. Add the chicken and turn to coat. Cover and refrigerate overnight, stirring occasionally. Place 1 foil square on work surface with 1 corner pointing toward the edge. Place 1 chicken piece in the center of the foil. Drizzle with 1 teaspoon of marinade. Fold the bottom corner of the foil over the chicken, and fold the sides inches. Lift up the section of foil containing the chicken, and fold upward leaving the top corner of foil exposed. Fold the top corner into the flap. Repeat with remaining chicken and foil. Discard remaining marinade. Pour the vegetable oil into a large, heavy Dutch Oven to a depth of 6 inches. Heat to 350°F. Working in batches, carefully add the chicken packages (be prepared for the oil to bubble vigorously). Fry until chicken is cooked through, about 8 minutes per batch. Using tongs, transfer packages to paper towels and drain. Arrange the packages on a platter and serve warm. Note: Can be served as a meal for 4 or as appetizers! Enjoy!
combine heavy cream and water in medium saucepan and place on medium heat. in a separate bowl whisk remaining ingredients together until well combined and not clumpy. continue to whisk cream mixture until boiling. once boiling, pour half of cream mixture into egg mixture whisking constantly. once egg mixture is well combined, pour back into cream mixture and continue to whisk for approximately five minutes or until mixture is thick to desired consistency. This will not be completely solid like store brands are, but very spoonable texture.
A black iron skillet is essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up as for broiling. Fold the chicken wings under to hold them secure. Melt the butter in the skillet and add the chicken skin-side down. Cover the chicken firmly with a plate that will fit comfortably inside the skillet. Add several weights, approximately five pounds, to the top of the plate. Cook over low heat, checking the skin side of the chicken, until it is nicely browned, about 25 minutes. Remove the chicken to a warm platter. To the skillet add the onion, celery, green pepper and garlic and cook, stirring, until onions are wilted. Sprinkle with flour and stir to blend. Add the tomatoes, bay leaf, salt and pepper, stirring rapidly with the whisk. Bring to a boil. Return the chicken to the sauce skin-side up. Cover with the plate and weights and continue cooking over low heat 45 minutes longer. Remove the chicken to a warm platter and cook down the sauce briefly, stirring. Pour the sauce over the chicken and sprinkle with parsley.