HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325. Prepare a 9x5" loaf pan with butter & flour. Cream crisco and sugar together. Add in eggs and blend. Add bananas and peaches until mixed thoroughly. Stir in sour cream and vanilla. In a separate bowl, mix flour, salt, and baking soda. Slowly add dry ingredients to wet ingredients, mixing a bit in between. Pour batter into prepared baking pan. Sprinkle with brown sugar. Bake for 1 hour or until a toothpick comes out clean.
Grill the chicken livers, let them cool, trim and cut in chunks. Process in the food processor, pulsing until finely chopped, transfer to a mixing bowl. Now do the same with the onion, add to the liver. The same again for the eggs, or do them by hand because you don't want them too fine. Add also to the liver mixture. Add the chicken fat and blend well, season with salt and pepper. Chill before serving.
Separate the lettuce leaves and arrange them on individual serving plates. Place a small mound of the grated carrots on top. Peel and segment the oranges and arrange them around the carrots. Place the dates on top and then sprinkle with the almonds. Combine the lemon juice, sugar, salt and orange flower water and sprinkle on the salad. Serve chilled.
Place all the ingredients in the bread pan of bread maching, in order as recommended by manufacturer. Process according to maufacturer's instructions for a dough setting and press start. When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly oiled surface, sprayed with Pam. Knead enough to punch down. Form dough into a ball, cover with plastic wrap and let rest for 10 minutes. After dough has rested, roll into a large rectangle. Sprinkle dough with cinnamon and Splenda. Roll up and cut into 1" slices. Place into a lightly greased baking dish, cover, and let rise in a warm place for approx 1 hour, or until doubled in size. Bake at 325F for approx 20-25 minutes. Frost if desired with your favorite frosting.
Cook pasta as package directs. Meanwhile, cook bacon in large, deep nonstick skillet over medium heat until browned. Remove bacon to paper towels to drain. Remove all but 2 T fat from skillet. Add onion and mushrooms to skillet; saute 5 minutes until onion is golden. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Add spinach; cover and cook, stirring occasionally, 2 minutes until wilted. Drain pasta, reserving 1 cup pasta water. Add pasta to skillet with some of the reserved pasta water; toss. Add more water as necessary. Crumble bacon on top of pasta and serve with Parmesan.
Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray. Spread almonds on rimmed baking sheet. Place almond paste and sugar in processor and process until blended. Add egg whites, 1 at a time, blending well betwwen additions. Spoon dough into pastry bag fitted with plain 5/8-inch-wide tip. Pipe one 6-inch-long log of dough atop almonds on rimmed sheet. Gently roll dough in almonds, coating completely (dough is sticky). Transfer to prepared sheets, bending dough ends to create horseshoe shape with 1 1/2-inch-wide space between ends. Repeat with remaining dough, spacing cookies about 1 inch apart. Bake cookies until golden, about 18 minutes. Transfer to rack and cool. Line another baking sheet with foil. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Dip ends of 1 cookie into chocolate, tilting pan if necessary. Shake cocokie gently to remove excess chocolate. Place cookie, rounded side up, on foil-lined sheet. Repeat with remaining cookies. Refrigerate cookies until chocolate sets, about 30 minutes.
Trim off stem ends and thinly slice sprouts crosswise. Heat oil in a large nonstick skillet or saute pan over medium heat. Add sprouts, garlic, salt, nutmeg and pepper. Saute 2 minutes. Add broth one tablespoon at a time and continue to cook until sprouts are crisp-tender (will take approx 8 minutes). Stir in walnuts and transfer to a serving dish and top with cheese.
Spread each slice of ham with horseradish sauce, top with turkey slice and cheese. Roll and secure with picks. Brush with melted butter and roll in seasoned crumbs. Place on a baking sheet and heat in a 350F oven for 12 minutes or until cheese just begins to melt. Remove picks, cut into 1/2-inch slices. Serve warm.
Preheat oven to 425. Lightly flour a baking sheet. Combine dry ingredients in a large bowl. Sprinkle the butter pieces over the flour mixture and cut with pastry blender until it resembles coarse crumbs. Blend in currants and make a well in the centre. Beat the egg with one cup of the buttermilk in a small bowl and pour into the well. Stir the flour mixture until just combined adding more buttermilk if too dry. Form the dough into a rough ball and knead 8- 10 times until blended. Roll and pat dough to 3/4" thickness and cut into 2 1/2" rounds being careful not to twist the cutter. Transfer rounds to baking sheet. Brush tops with milk and bake until golden for 15 minutes. Transfer to cooling rack and serve warm with clotted cream or whip cream and preserves.
This bark is made in a bowl sitting in a hot water bath. To do this, fill a large bowl half way or so with very hot water. Place your mixing bowl in the hot water. Add the coconut oil, as it melts, add in all of the other ingredients. Mix until blended. Pour into an oiled pan and let cool. Break into pieces and enjoy.
Dissolve 1 tsp sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Heat 1 cup water, milk, brown sugar and butter together to lukewarm, stirring to dissolve sugar. Add milk mixture and 2 cups flour to the yeast mixture. Beat with a wooden spoon or electric mixer until smooth and elastic. Stir in oats, bran, sesame seeds, sunflower seeds, salt and 2-3/4 cups of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Round up into a ball. Knead dough, adding more flour as necessary until dough is smooth, elastic and no longer sticky (about 10 minutes). Place in a lightly greased bowl. Cover with greased waxed paper and a tea towel. Let rise in a warm place (75°- 85°F/ 24°- 29°C) until doubled in size (45 - 60 minutes). Punch down. Turn out onto a lightly floured surface. Divide into 2 portions. Shape one portion into a loaf. Place seam side down in a greased 8 1/2" x 4 1/2" loaf pan. Shape the other portion into 16 balls. Place in a greased 9" (23 cm) square pan. Cover both with a tea towel. Let rise in warm place until doubled (35 - 45 minutes). Bake the loaf at 400°F for 25 - 30 minutes. Rolls at 375°F for 15 - 20 minutes. Remove from pans immediately. Cool on wire racks.
Mix together the butter and the graham crumbs, pack down in a 9x13 pan. Bake at 375 for e minutes. Cool Mix together 1 cup of butter, icing sugar, and eggs to make the second layer. Beat 5 minutes and pour over cooled crust. Spread evenly. Whip cream as you normally would (add vanilla and sugar) and set aside. Slice the bananas and arrange on the second layer. Pour drained pineapple on and spread evenly. Top with whipped cream. Refridgerate for at least 2 hours.
Cook noodles in salted water according to package directions. Drain; set aside. Melt butter in large saucepan. Add garlic. Cook over medium-high heat, watching closely, 3-5 minutes or until butter foams and just starts to turn a delicate golden color. Remove from heat. Stir in noodles until well coated. Sprinkle with Parmesan cheese and coarse ground black pepper. Garnish with parsley, if desired. Serve immediately.
Combine flour, salt and pepper in a medium-sized plastic bag. Remove tips from chicken wings and discard; cut remaining wings in half. Place chicken pieces one at a time in the bag and shake to coat well. Remove wings to a clean piece of parchment or waxed paper and set aside. Heat 2 inches of oil in a deep-sided skillet to 350 degrees; fry chicken in batches until crisp and golden brown, turning occasionally, 12-15 minutes. Once fried, place chicken on parchment-lined baking sheet and keep warm in the oven. Melt butter. Add the honey and TABASCO(R) Chipotle Sauce to hot butter and stir until well combined. Transfer to a large bowl. Add the wings and toss to coat. Serve immediately.
In a large bowl, combine the vinegar, apple juice, sugar, salt and pepper; add the cabbage. Toss gently to coat. Cover and refrigerate 8 hours or overnight, stirring occasionally. Just before serving, stir in strawberries and cranberries.
Line a large jelly roll or half-sheet pan with heavy-duty foil and butter the foil or just use a Silpat. Melt the butter with the salt in a heavy 3 quart saucepan over medium heat. Slowly add the sugar, stirring constantly with a wooden spoon. Add the water about halfway through this process. After all the sugar is added, begin testing the mixture to see if the sugar is dissolved. The mixture will probably be boiling at this point. When sugar is dissolved, add the almonds, and increase the heat to medium high. Cook to the hard-crack stage, or about 310-320 degrees on a candy thermometer, stirring often to keep the candy from burning on the bottom. When it's done, it should be a medium-dark amber color and have a caramel aroma. The almonds should have a toasted color but they should not burn. I use a temperature right in the middle, 315 degrees. Remove from heat and pour into the prepared pan, spreading as evenly as possible with an offset spatula. Be careful, this stuff is hot! Sprinkle the chocolate chips all over the toffee, and wait a couple of minutes until they melt. Then spread the chocolate evenly over the toffee. Sprinkle with chopped nuts, and press them in gently with a spatula or bottom of a glass to anchor them in the chocolate. Allow the toffee to harden at least 6-8 hours. Break into pieces. Store in an airtight container in a cool place.
Combine sauces, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel Flavored Sauce. Sprinkle with toasted chopped hazelnuts, if desired. For Iced Hazelnut Turtle Latte: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel Flavored Sauce. Sprinkle with toasted chopped hazelnuts, if desired. Serving/Yield - 1-16 oz.
Line 8x4 inch loaf pan with plastic wrap, extending the wrap at the sides and ends of the pan. In a bowl, mix hazelnut spread and melted chocolate. In a second bowl, beat cream just until stiff peaks form. Stir a large spoonful of whipped cream into the chocolate mixture. Fold the remaining cream into the chocolate mixture, half at a time (mixture will not be uniformly blended). Pour mixture into the prepared pan and smooth the top. Freeze for 1 hour. Remove from freezer and cover top with plastic wrap, and freeze overnight until firm. To serve: remove plastic wrap from top and invert semifreddo on to a platter. Remove remaining plastic wrap. Let stand a few minutes at room temperature (not more than 10) to soften slightly. Cut into 1-inch thick slices and place on plates, drizzle each serving with 1 Tablespoon of chocolate sauce and garnish with a few fresh strawberries. Serve immediately.
In small bowl combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco. Mix well; stir in crawfish and set aside. In another bowl beat eggs with 1/4 tsp salt, remaining sesame oil, and Tabasco. Heat wok or large skillet until hot. Add 1 tbsp oil and crawfish mixture. Stir-fry 3-4 minutes or until crawfish are done. Remove from wok and set aside. Add another tbsp oil to wok; add onion. Stir-fry 1-2 minutes and remove. Heat remaining 1 tbsp oil in wok; add egg mixture. Stir-fry 1 minute or until done. Add cold rice and stir-fry 3-4 minutes. Add everything to wok and cook 2 minutes longer.
Fry cube steak as usual and drain. Boil macaroni as package states. Place meat back in skillet. Sprinkle onion soup mix over steaks. Layer noodles next. Add tomatoes and V8 juice. Salt and pepper to taste. If more liquid is needed, add water. Simmer 10-15 minutes.
Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl. Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.
Preheat oven to 350°F. Combine flour, sugar, 1/4 cup cocoa, baking powder and salt in an 8 inch square baking pan and stir with a fork to combine. Mix in milk and oil until batter is uniform. Sprinkle brown sugar, 1/4 cup cocoa and chocolate chips evenly over batter. Add vanilla to the hot water and pour over everything. Do not mix. Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. The pudding will be bubbling around the edges. Allow to cool for a few minutes before serving. Leftovers, if you have them, may be stored for one day at room temperature. Reheat before serving.
Heat the oven to 325 degrees. Butter 4 (6-ounce) custard cups or ramekins. Heat 1 tablespoon butter and the oil in a medium saucepan. Add the carrots, garlic, thyme and salt and cook over medium heat, stirring occasionally, for 5 minutes. Add one-half cup water, cover the pan, reduce the meat to medium-low and cook until the carrots are soft, about 15 minutes. Remove from the heat and cool slightly. Remove 12 carrot slices and arrange 3 over the bottom of each custard cup or ramekin (you can cut them in half to make them fit). Combine the remaining carrots in a blender with the cream and puree until completely smooth. Season with pepper to taste. Add the egg and egg yolk and process until smooth. Divide among the cups. Place the ramekins in a larger baking dish in the oven and pour in boiling water to come halfway up the sides. Bake 1 hour. Remove from the oven and let stand 5 minutes. Run a small spatula around the rim of each and turn out each onto plates to serve, sliced-carrots side up.
Drain green chiles. Sprinkle cornstarch on sheet pan. Open up chile and place on egg roll wrapper with corner facing you. Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal. Toss in cornstarch, dusting liberally. (Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.) Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out. Drain on paper towels and keep warm in 250 oven. Serve as a side dish or appetizer with your favorite Mexican meal. Add your favorite condi- ments/sauces.
Preheat oven to 350°F Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic food-storage bag. Add chicken. Seal bag and refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally. Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with celery sticks and sauce. To make dressing: Place cottage cheese, vinegar, milk, half of the blue cheese, the white pepper and garlic in blender or food processor. Cover and blend on low speed until smooth and creamy. Spoon into serving dish. Stir in remaining blue cheese. Cover and refrigerate until serving.
Preheat oven to 350 degrees. Mash bananas with a fork, mix in lemon juice. Combine with oats, applesauce, honey, and vanilla until mixture is well combined. Stir in nuts and raisins. Drop tablespoons of mixture on greased baking sheet or use parchment. Bake for 25 -30 minutes until set.
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly. Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
This recipe makes 9 servings approximately 1 1/2 cups each. Brown the ground beef and onion together until fully cooked. Mix soups and cheeses together and then mix in the beef/onions. Spray 8x8 baking pan with Pam, Put beef and onions down in it to make one layer. Place frozen vegetables on top. Top with tator tots (You may need more or less tater tots to make one layer). Bake uncovered for 30 minutes in the oven at 350 degrees.
Preheat oven to 425 degrees F. Warm the garlic and olive oil in small skillet and turn off heat. Don't let garlic burn. Let this set while you complete the next step to allow time for garlic flavor to infuse oil. In a separate dish, combine the breadcrumbs, Italian seasoning and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic (Let the minced garlic attach to the chicken), then coat the chicken with the breadcrumb mixture. Place chicken on wire rack inside a roasting pan. Bake in the preheated oven for 40 to 45 minutes, until no longer pink and juices run clear.
Combine zucchini, potatoes, turmeric and salt, let sit for 5 minutes. Heat oil in a large heavy skillet, saute zucchini and potatoes over medium high heat 5 to 6 minutes until golden brown. Remove with a slotted spoon and set aside. Reduce heat to low, add ginger, cumin, and chili powder, and saute 2 minutes adding more oil if needed. Add tomatoes, sugar and water/broth, increase heat to medium high, add the reserved zucchini and potatoes and cook until the potatoes are done. Garnish with cilantro and serve with hot chapatis or rice.
Grease the bottoms of three matching 13x9x2-inch baking pans (or reuse one pan). Line the pans with waxed paper; grease the paper. Place almond paste in a large mixing bowl; break up with a fork. Cream with butter, sugar and egg yolks until light, fluffy, and smooth. Stir in flour. In another mixing bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended. Divide dough into three portions (about 1 1/3 cups each). Color one portion with red food coloring and one with green; leave the remaining portion uncolored. Spread each portion into the prepared pans. Bake at 350 for 10-12 minutes or until edges are light golden brown. Invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely. Place green layer on a a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a baking sheet and set a cutting board or heavy, flat pan on top to compress layers. Refrigerate overnight. The next day, melt chocolate in a double boiler. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into 1/2-inch strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.
Heat oil in a pan, add chicken breasts brown on both sides and cook until almost cooked through, leave over low heat to finish cooking while you make the sauce, turn the breasts occasionally. Heat a small amount of oil in a saucepan. Add onion and garlic cook until onion is soft and garlic has browned slightly (do not burn). De glaze pan with wine, add cream bring to the boil, turn heat down and simmer for a couple of minutes, add horseradish, juice, mustard and dill, stir over heat until well combined and heated through. Arrange chicken on plate and pour sauce over. It is lovely served over spinach as I mentioned earlier, or serve with your favourite vegetable and rice or potato.
Stir together flour and brown sugar. Cut in cold butter until crumbly. Stir in 1/2 cup chocolate chips. Press the crumb mixture on the bottom of an ungreased 13x9" pan. Bake 15 minutes at 350°F While this is baking, combine condensed milk, beaten egg and vanilla in a large bowl. Stir in remaining 1 1/2 cups chocolate chips and nuts. Spread evenly over baked crust. Bake 25 minutes or until golden brown. Cool and cut into bars (quite rich, so make them small!).
NOTES: IF YOU WISH TO TAKE ADDITIONAL TIME AND STEPS TO BRINE THE CHICKEN, ADD CHICKEN TO 2 QUARTS COLD WATER WITH 2 LEVEL TABLESPOONS MORTON LITE SALT SALT AND 2 TEASPOONS ACCENT SEASONING INTO A LARGE POT. WARM BRINE OVER MEDIUM-LOW HEAT UNTIL ALMOST HOT, THEN BREAD. THIS RECIPE IS FORMULATED FOR A SINGLE APPLICATION OF BREADING. DO NOT "DOUBLE-BREAD" SINCE IT PLACES AN EXCESS OF SODIUM, PEPPER AND SPICES ONTO CHICKEN, WHICH COMPROMISES THE QUALITY AND AUTHENTICITY OF FINISHED PRODUCT. BONELESS CHICKEN COOKS IN ONE-THIRD OF THE TIME AS BONE-IN CHICKEN. (STEP ONE): PREHEAT your deep fryer with manufacturer's recommended amount of frying oil to 315°F. ROLL wet chicken in blended seasoned flour mixture until well-coated. DEEP-FRY in preheated frying oil without crowding until golden and juices run clear (about 15-18 minutes).
yogurt sauce: Stir all ingredients in medium bowl to blend. Cover and chill. kofte: Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet. Preheat oven to 300°F Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm. Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Saute until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm. Add 1 tablespoon oil to same skillet; heat over medium-high heat. Saute half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet. Muhammara: Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.
If using sugar to sweeten, pulverise the sugar first for 20 seconds on turbo. Add peanuts to the bowl and cook for 10 minutes at 100oC on speed 2. This results in a chunky peanut paste. Spoon into a jar and seal. For a smoother consistency continue with the following. Pulverise for 30 seconds on speed 7. Continue with this action until you attain the desired consistency. Spoon into a jar and seal. Will last 14-21 days in the refrigerator.
Mix all ingredients in a jar with tight fitting lid. Shake well. Store on shelf until ready to use. To make cream of beef: Add 2/3 cup mix to 1 cup beef broth. To make cream of chicken: Add 2/3 cup mix to 1 cup chicken broth. To make cream of vegetable: Add 2/3 cup mix to 1 cup vegetable broth.
Wash and hull the strawberries. Cut each cantaloupe in half and remove the seeds. With a round melon baler, scoop out the pulp. Reserve the cantaloupe shells. Put melon balls and strawberries into a large bowl. Add 1/2-cup sugar and the Marsala wine; mix well. Refrigerate for several hours. Sprinkle the cantaloupe shells with the remaining sugar and refrigerate for several hours. Fill cantaloupe shells with the marinated melon and strawberries. Spoon some of the juice over the fruit. Serve chilled.
Preheat oven to 350 degrees. Melt butter in sauce pan over medium heat. Gradually stir in flour. Cook 2-4 minutes. While cooking, place tortilla slices on a cooking sheet. Sprinkle salt on the slices. Bake for 6 minutes. VERY GRADUALLY add milk/broth mixture to the butter and flour roux, stirring constantly until thick. Add turkey, cheese, marjoram, garlic powder, and salt. Serve warm with tortilla slices.