HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, salt, cream of tartar, baking soda. Add the 1.7 oz of instant pudding to this mixture and mix well. Set aside. In a separate bowl, beat butter and shortening until creamed and light in color. Slowly add the sugars. Add vanilla extract and continue to mix. Slowly add the milk 1 tbsp at a time and mixing well between additions. Add the eggs one at a time and beat between each addition. Mix together dry and wet mixtures and knead with your hands. Form into a ball, wrap in plastic wrap and refrigerate for 2 to 3 hours. When ready to bake a batch, form into 1-inch balls and place on an ungreased cookie sheet an inch apart from each other. Bake in a preheated oven at 350 degrees for 8 to 10 minutes. Let cookies completely cool before eating. The cookies taste great covered with buttercream frosting.
Place fillets in a greased baking dish. Combine rosemary, wine, lemon juice and pour over the fish. Top with scallions and mushrooms. Cover with aluminum foil. Bake in preheated 350-degree oven for about 15 minutes or until flaky. Sprinkle with parsley and season with salt and pepper.
Preheat the oven to 400 degrees F. Butter a large baking dish with the butter. Dice the potatoes. Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top. Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot.
Melt 1 cup butterscotch chips and 1/2 cup peanut butter over hot water (not boiling). Put a little more in if you want. Remove from the heat Mix in the miniature marshmallows. Stir in chow mien noodles and nuts. Drop with tsp onto wax paper. Press together with fingers.
Set oven to 325°F (set oven rack to second-lowest position). Prepare two (8-inch) round cake pans (can use 8 x8 -inch square pan also). In a food processor blend the first 4 dry ingredients. Add in the cold butter pieces, and blend for about 30 seconds or more to combine. Mix in the chopped maraschino cherries or cranberries. Divide the mixture evenly between the two pans, then press the dough in firmly. Bake for about 30-35 minutes (longer for more crispy) or until baked through and pale golden (don't over bake!). Cool the baked dough in pans for 10 minutes. While the baked dough is still warm cut into small squares (or wedges if using a round pan) then cool completely. Using a spatula transfer to a plate. Sprinkle lightly with powdered sugar if desired. Delicious!
To make the marinade combine the soy sauce, cider, tomato paste and liquid smoke in a wide, shallow bowl or pan and mix with a fork until the tomato paste is fully dissolved. Cut the tempeh into thin strips (less than 1/4 inch thick) lengthwise. You should be able to get about 12 strips. Rub the strips with the hing. Submerge the tempeh strips in the marinade and let sit, for at least an hour and up to overnight. Heat the oil in an 11 or 12 inch skillet over medium heat. Add the tempeh strips and cook for 4 minutes on one side; the bottom should be nicely browned. Flip the strips over and pour the remainder of the marinade over them. If there isn't much marinade left add a splash of water. Cover and let cook for 3 more minutes, or until the liquid is absorbed. Uncover and check for doneness; if necessary keep cooking uncovered until all sides are nicely browned. Remove from heat and serve. (I recommend doubling the marinade recipe.).
Melt 1 TBSP of butter in a small skillet over medium heat. Add the carrots and cook, stirring, until they begin to soften, 2-3 minutes. Place rice in rice cooker bowl. Add beef stock, parsley, thyme, peas and sauteed carrots; stir to combine. Close cover; set to regular cycle. When machine switches to Keep Warm cycle, let the rice steam for 10 minutes. Fluff rice with wooden or plastic rice paddle or wooden spoon. This rice will hold for 1-2 hours on Keep Warm cycle. When ready to serve, add remaining 1 TBSP butter and almonds; stir to distribute. Serve immediately.
Dough: Make the dough by combining the milk powder, flour, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides. If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning. Sugar Syrup: The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of Kesar (Saffron). Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
Heat a skillet up on high heat until a drop of water sizzles on contact. Add tomatoes and roasts, turning several times, until blackened on all sides. (This can also be accomplished in the oven.). Remove tomatoes and let sit until cool to touch. Cut into chunks and remove seeds if desired. Add to a blender with the chilies in adobo sauce, chicken stock, cumin and nutmeg. Blend until smooth. In a large skillet, heat oil over medium-high heat. When hot, add garlic and onions; saute 2-3 minutes until softened. Add tomato-chile mixture and stir for 3 minutes to heat through. Reduce heat to medium; add shredded chicken and simmer uncovered until most of the liquid has evaporated, approximately 8-10 minutes. Season with salt and pepper to taste. Preparing the tostadas: Take a tostada and spread a little bit of crema mexicana on it. Top with the prepared tinga mixture, shredded lettuce and queso fresco. Other topping suggestions: homemade refried beans, fresh cilantro, avocado, etc. Servings are estimated.
Preheat oven 425°F. Put chicken in pot, pour in just enough water to cover, bring to a boil, then simmer for 20 minutes. Drain, remove the chicken from pot, deskin, debone and cube. Place the cooked chicken in the fridge until needed. Melt butter and saute onions, shallot, peppers, mushrooms and corn 5 minutes. Add flour, and cook for 1 minute, now add the salt and oregano, then slowly in the milk and broth. Stirring often, cook until the mixture has thickened, add chicken cubes. Pour into a round baking dish. In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar. Blend in the egg, milk and butter. Stir in the cheese and pour over the chicken mixture, sprinkle with paprika and oregano. Turn oven down to 400°F and bake for 20 - 25 minutes or until the crust is golden.
Heat olive oil in deep saucepan and add red onion, saute for 5 min, then add zucchini and squash. Saute 5 more minute and add dry orzo and toast for 4 minute Add garlic, pimentos and a dash of salt (and saffron if using), then add stock. Stir every couple minutes for about 10 minutes until all liquid has been absorbed and orzo is cooked through. Meanwhile, which orzo is cooking, grill chicken breasts until just cooked through with grill marks - and put the shrimp on the grill for the last few minutes. Steam mussels/clams. Stir parsley into orzo pan and then nestle seafood and large slices of chicken into the pan and serve.
Preheat oven to 350F; grease three 9" layer cake pans, line with waxed paper and grease paper. Beat egg whites stiffly; fold in rose water and set to the side. Cream butter and sugar together in another bowl until fluffy. Sift baking powder and flour together. Add flour and milk alternately to the creamed mixture, beating vigorously each time. Fold in stiffly beaten egg whites; pour evenly into prepared pans and bake for 25 minutes. Cool slightly in pans; turn out onto cooling racks and peel waxed paper carefully from cakes. Fill and frost with Lady Baltimore frosting/filling.
Mix butter and sugar, than add 1 eggs and 1 table spoon of flour (repeat this operation for every egg). Add liquid vanilla and the flour remaining. Melt from bottom to top adding milk. Put in your molde and than in the oven at 180° for 20/25 minutes. For the frost, put together powdered sugar and the little seeds vanilla and a little bit of water.
In a large bowl, combine oil, vinegar, garlic, basil, salt, red pepper and black pepper; add tomatoes and mozzarella and toss until well coated; let mixture marinate at room temperature at least 30 minutes. Cook pasta per package directions; drain; place in a large bowl and add the tomato mixture; toss until well combined, allowing the cheese to melt slightly. Serve warm.
Bring a pan of water to the boil. Par boil the Broccoli, when just tender, remove to a bowl of COLD water. Repeat this with the Beans and Carrot until just Tender and again, cool immediately in COLD water and drain. Set these aside. Mix together the Seasoning Sauce in a bowl and set aside. In a bowl, add the Chicken, Ginger and Garlic and mix together. In a Wok or large skillet, add the Oil to a high heat. When hot, add the Onions and Peppers. Fry for about 2 minutes. Add the Chicken and Fry for 2 to 3 minutes, stirring often. Add the drained Vegetables to the Pan and fry for another 2 minutes. Pour in the Seasoning Sauce, chilies and Cilantro and cook for another minute or so. Make sure the chicken is cooked through. Serve on it's own or with Rice or Noodles if you prefer.
Prepare crust: Beat 1 egg and 2 tablespoons of sour cream together until blended. Set aside. Place the instant potato flakes and salt ina food processor. Pulse 2 times to combine. Cube the cold butter and add to the potato flakes. Pulse until well combined and there are no large chunks of butter. Add the shredded cheese and pulse 2-3 times. Stream in the egg/sour cream mixture into the food processor while it runs. When well combined remove from the food processor and press evenly into a 9-inch quiche pan or pie pan (much like you would with a crumb crust.) Place in the refrigerator for at least 30 minutes before using. Heat oven to 375 degrees. Baked the prepared crust for 10 minutes. Remove from oven and set aside. Reduce the oven temperature to 350 degrees. Whisk together the 5 eggs, evaporated milk, sour cream, mustard, hot sauce, salt, and pepper. Into the warm prepare crust evenly add the Swiss cheese, then the bacon and green onions. Pour over the egg mixture and fill (if you have some egg mixture left over that is fine.). Sprinkle the top with the shredded cheddar. Carefully place the quiche in the oven and bake for 40-50 minutes until the eggs have set. Allow to set for 10-15 minutes before cutting. Can be served warm or at room temperature.
Preheat the oven to 180C/350F/gas 4 and butter a shallow 28cm/11inch, loose-bottomed cake tin. Mix the polenta, flour, breadcrumbs and sugar in a large bowl. In a separate bowl, mix together the milk, eggs, honey and olive oil. Add the wet mixture to the dry, making sure you stir it all together well. Add the figs, raisins, apples, cinnamon, orange and lemon zest and salt, and stir again. Pour the mixture into the cake tin and bake for about 50 minutes.
Preheat oven to 350 degrees. Combine all seasonings in a small bowl. Rub seasonings all over turkey breast. Place turkey breast on a rack; roast 1 1/2 hours or until internal temperature reaches 180 degrees.
Place veg & turkey in a flameproof casserole and cook, stirring until grains of meat are brown and separate. Mix 1oz of flour into water and stir into meat & veg mix. Add stock cubes. Cook until thickened, then simmer gently for 10 mins (without a lid). Season to taste. Mix stuffing, remaining flour and low fat spread until mixed to a crumbly texture (I mash with a long pronged fork). Spoon over the meat mixture. Sprinkle with the grated cheese & bake 375F/190C (170C fan) for 30 - 35 mins til top is golden.
Remove skin from chicken, if desired. In large skillet over medium-high heat, melt margarine. Brown chicken 3 minutes on each side. Spoon off fat. Stir in soup, water, thyme, celery and carrots. Bring to boil. Reduce heat to low. Cover; simmer 20 minutes or until chicken is no longer pink, stirring occasionally. Serve with noodles.
Melt the butter and spread on the toasted sandwich maker inside top and bottom cooking plates. Cut thawed pastry to the same size that the bread would usually be and place one piece on the bottom of the sandwich maker top with grated cheese and extra fillings of your choice. Top with another piece of pastry. Repeat with the other side of the toasted sandwich maker to fill up the other side. Close the sandwich maker to seal the pastry together and enclose the filling. Cook until pastry is golden brown and cooked (about 10 minutes). Trim off any uncooked pastry (I had a little bit but it was only a thin sliver).
Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. Mix the sugar with the cinnamon in a small bowl and set aside. Sprinkle some cinnamon sugar on your work surface and place the puff pastry in an even, single layer on top. Brush the pastry lightly with water and sprinkle generously with cinnamon sugar. Flip the pastry over and repeat on the second side. Cut the pastry into 1/2 to 3/4-inch wide strips. Place them on the prepared baking sheet, twisting the ends of each strip so it looks like a corkscrew. Bake until they're puffed and golden brown, 20 minutes and set aside to cool completely. Serve with dulce de leche or caramel dipping sauce.
Preheat oven to 400. In a small bowl, beat the eggs and vanilla together, Set aside. Combine flour, sugar, baking powder, cocoa and salt in a large bowl. Gradually add the egg mixture and beat until dough forms. Fold in chocolate chips. On a lightly floured surface, roll dough into a log, Place log on greased cooking sheet. bake for 20 mins, or until firm to touch. Let cool on wire rack for 10 minutes. cut log into 1/2 inch thick pieces, Assemble on baking sheet. Bake for 10-15 mins then flip each piece and bake for 10-15 mins more, remove from oven and enjoy.
Make the beef ragu first, it's the longest step: Heat the oil over a medium heat. Add the onions and saute for 2 minutes. Add the garlic, thyme and bay leaf and saute for a further 5 minutes until the onions and garlic are soft but not browned. Add the ground beef and saute for 5 minutes until the beef is almost cooked through but still a bit pink. Stir in the red wine. Add the tomatoes with their juices and bring to a gentle simmer uncovered over medium to low heat, stirring occasionally, for 1 hour. Sauce should thicken. Remove bay leaf and thyme sprig and season to taste. Allow the ragu to cool before rolling it up in the lasagna sheets. Next make the tomato sauce: Heat the oil over a medium heat. Add the shallots and garlic and saute for 1 to 2 minutes or until tender. Add the thyme and bay leaf. Add the white wine and tomatoes and bring to a simmer. Simmer uncovered over a medium to low heat, stirring occasionally, for 1 hour or until the tomatoes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens too much). Season the sauce to taste with salt and pepper. To make the spinach filling: If you're using fresh spinach: rinse, drain, and do a quick blanch and squeeze out as much water as you can. If you're using frozen, just thaw and squeeze. In a large bowl, whisk the egg. Add ricotta cheese, spinach, cheese of your choice and fold it all in until well combined. Season to taste with salt and pepper. Stick in refrigerator for now. To make the bechamel sauce: Melt the butter over medium to low heat. Add the flour and stir until thick. Slowly add the milk and stir constantly until the sauce is smooth. Bring the sauce to a simmer and cook for 5 minutes or until the sauce is smooth and thick. Season the sauce to taste with a little nutmeg, salt and pepper. Now to assemble the cannelloni: Bring a large sauce pan of salt water to a boil. Working in batches, add the lasagna sheets and cook until the sheets soften slightly (time will depend on what type you use). Transfer the lasagna sheets to a clean surface and let cool slightly. Preheat the oven to 425°F Spoon the tomato sauce over a 13x9" baking dish, covering the bottom. This is your base layer. Lay one lasagna sheet on a work surface. Spoon about 1/2 cup of the beef ragu or spinach filling over one end of the lasagna sheet. Roll up the lasagna sheet and place the cannelloni seam side down over the tomato sauce. Repeat with the remaining lasagna sheets and filling, forming 8 cannelloni total. Top with a thick layer of the bechamel sauce to coat the cannelloni completely. Top with parmesan cheese, creating a good layer of cheese over the sauce. Sprinkle some basil or thyme over the beef cannelloni to distinguish them from the spinach ones. Bake for 30 minutes or until the sauce bubbles and the cheese crusts/browns. Let the cannelloni stand for 10 minutes and serve.
The first step to making this delicious stew is to chop the carrots into bite-sized pieces. The next step is browning the bit-sized cubed beef until cooked all the way through in a skillet on medium heat; don't drain any of the grease, you will use this to brown the Simply Potatoes. After the meat is brown, you will then place it in a container to the side, then put the Simply Potatoes Diced with onions in the skillet and cook until brown, on medium heat. Then you will put the Potatoes into another container to the side (or if you read ahead and got a big enough container, they can both go in). The next step is place your soup pot on the stove and turn the heat on high and add the beef broth and tomato paste to your pot (you can add more tomato paste if you like your base to be thicker), and heat until boiling. Once your mixture is boiling, turn down to simmer and add the carrots, beef, and potatoes and onions. The final step is to heat on simmer until carrots are cooked all the way through (approximately four hours), or for quicker meals, heat on medium (approximately one hour).
Season chops with salt and pepper. Heat extra virgin olive oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 - 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seeds, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 - 8 minutes. Add the tomato paste, and cook for 1 minute. Add the wine and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 - 6 minutes.
Stem the chilies and cut them into small pieces, using kitchen scissors or a knife. There should be about 1\4 cup. Place in a small bowl and add warm water to cover. Let them soak for about 15 minutes until softened. Drain and set aside. Meanwhile, place a small plate by the stove to hold the spices. Combine the cumin and coriander in a small, dry frying pan. Place over medium heat and toast the spices 1 to 2 minutes, stirring often, until fragrant and slightly darkened. Remove from the heat and tip out onto the plate. Add the pepper, cinnamon, nutmeg, cardamom, cloves, turmeric, and salt, and set aside. In a blender or mini food processor, combine the onion, garlic, lemongrass, galanga or ginger, 2 tablespoons water, drained chilies, and spices. Process to a fairly smooth, evenly colored paste, stopping often to scrape down the sides and grind everything well. Add a little more water as needed to keep the blades moving. Transfer the curry paste to a jar and seal airtight. Refrigerate until needed for up to 1 month. Note: This paste can be frozen for up to 6 months. Consider freezing in tablespoon-size portion if you plan to defrost just enough for one curry at a time.
Using a damp cheesecloth or your hand, squeeze grated ginger over a small bowl gathering the ginger juice. Combine 2 tablespoons ginger juice, soy sauce, sherry, lemon juice, and sugar or sugar substitute in a large food storage bag or bowl; add fish, turning or gently shaking to coat. Marinate in refrigerator 20 minutes, turning fish occasionally. Remove fish from marinade; discard marinade. Place fish on broiler pan coated with cooking spray and broil 3 minutes (do not turn); brush oil over fish, and broil an additional minute or until fish flakes easily when tested with a fork. Place fish on individual serving plates, and drizzle remaining tablespoon ginger juice over fish; garnish with scallions.
Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set beef in a 12x14-inch roasting pan. Cover loosely with plastic wrap and refrigerate for 2-3 days. Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature. Arrange rack in lower third of over and heat to 450°F. Roast the beef, rib side up, until it begins to brown and sizzle, 20-25 minutes. Reduce heat to 325°F; continue roasting until a meat thermometer inserted in the thickest part of the meat registers 120°F for medium rare, about 2 hours. Transfer roast to a carving board and let rest for 25-30 minutes. Remove and discard chine bone. Carve roast and serve with reserved pan juices.
In a blender with a powerful motor, first place the apple juice, followed by the frozen strawberries, and then the frozen raspberries. Next add the raspberry sorbet, and top with the ice. Cover the blender securely and blend on high speed for 35 seconds or longer (until a tornado-like vortex forms in the center). Let the vortex swirl 10-15 seconds longer (to allow the drink to smooth out). Pour into tall glasses and add sturdy straws. Serve immediately.
Preheat oven to 350°F. For cookies: Beat butter and sugar on medium speed of an electric mixer until creamy. Add egg and vanilla and mix. Reduce speed to low and add flour and baking powder. Beat until well mixed. Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheets. Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly. Combine all the filling ingredients (pecans through vanilla) in a small bowl. Fill each cookie with 1 rounded teaspoon of filling. Bake for 8-12 minutes or until lightly browned. Cool for 1 minute on baking sheet then remove to cool completely on a wire rack or sheet of aluminum foil.