HumbleIntelligence/food-ner-1-Million huggingface dataset:
in large bowl, cream butter, crisco, brown sugar till light and fluffy -- 2-3 minutes -- add eggs, one at a time, beating well after each addition. beat in vanilla -- combine flour, baking soda, cream of tartar and salt. gradually add to the creamed mixture.mix well. stir in toffee pieces and finely chopped butterscotch candy and pecans, if using -- shape into 3 14" rolls.wrap each in plastic wrap -- refrigerate 4 hours. unwrap and cut in 1/2" slices. place 2" apart on greased cookie sheets -- bake at 375* for 9-11 minutes.do not overbake -- cool 1-2 minutes before removing to rack to cool -- if choosing not to bake all the cookies at once -- double wrap and label and freeze cookies up to 2 months -- .
Combine the first four ingredients; rub over roast. Place roast, fat side up, in a roasting pan. Dot with butter. Bake, uncovered, at 350° for 1-3/4 to 3 hours or until meat reaches desired doneness. Let stand for 10-15 minutes before carving. Thicken pan drippings for gravy if desired.
Rinse oysters thoroughly in cold water to remove the sand and drain, reserving as much oyster liquor as possible. Also strain out sandy particles or pieces of shell that might be present in the liquor. Place dehydrated mushrooms in a bowl and cover them with boiling water and let stand for 30 minutes. (Since the dehydrated mushrooms can be a bit spendy, I just purchase a small package of mixed wild mushrooms that include porcinis). To remove any sand that might be present, strain liquid through a cheese cloth and reserve the liquid. Chop the rehydrated mushrooms finely. Melt 4 tablespoons butter in in a large soup pot over medium heat. Saute onion, celery, rehydrated mushrooms, thyme, and nutmeg until vegetables are soft and translucent. Stir in 1/4 cup flour until well incorporated and allow flour to brown slightly. (I probably use at least 1/2 teaspoon of freshly grated nutmeg. Chef Sarah calls for a "pinch."). Gradually add in the reserved mushroom liquid, fish stock, oyster juices, and sherry. (If you do not have fish stock, use bottled clam juice. But it is easy to make using fish heads, fish bone trimmings, onion, and celery. Although salmon heads can be used for some types of stock, I prefer to use heads from white fish, like cod or snapper.) Simmer soup base uncovered 45 minutes, stirring occasionally. While the soup is simmering, slice the button mushrooms and chop remaining fresh mushrooms. Then saute in 2 tablespoons of butter. Although Chef Sarah only uses button mushroom and oyster mushrooms, I prefer to add other types of fresh mushrooms. I have noted from other recipes that oyster mushrooms are usually a substitute for Hen of the Woods mushrooms, but the latter have such an intensely earthy flavor and an interesting texture. Also while soup is simmering prepare wild rice according to package directions. Once base has simmered long enough to get all the flavors married, add the light cream. Then puree with an immersion blender. (Chef Sarah also purees the oyster mushrooms in with the base, but I would rather leave them chopped with the other fresh mushrooms). Add in sauteed fresh mushrooms, 1 1/2 cups of prepared wild rice, and oysters. Heat thoroughly to blend the flavors and cook until the edges of the oysters curl slightly. Adjust flavors with salt, pepper, and additional sherry. Serve at once, garnished with chopped parsley or thyme leaves and a splash of sherry in each bowl. Note: To prepare according to cookbook recipe, use only oyster mushrooms and button mushrooms. Finely chop the oyster mushrooms, so they can be pureed in with the base. Then combine sliced button mushrooms, oysters, and wild rice and complete as above. Also recipe from cookbook uses cream sherry and heavy cream instead of light cream.
Giardino sauce: Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed pepper, and lemon juice. Cook for a few minutes over medium heat. **Make sure that you cook long enough to reduce the acidity of the lemon juice, or when you add the cream, it will curdle. Add water. Mix white sauce mix with some cream so it's not lumpy and add to pan. Add the cream and stir until slightly thickened. Set aside. Saute the chicken pieces over medium heat. Set aside. In a large pot of salted water, cook pasta according to directions, until almost done. Meanwhile, saute veggies, starting with the denser veggies first (carrots, asparagus, peppers) and add the rest of the veggies and cook until done but not soggy. Add cooked farfalle pasta to pan and add sauce and chicken. Cook until heated through and thickened.
In a bowl beat egg. Mix in bread crumbs, salt and pepper. Mix in ground chicken. With damp hands, shape into 1-inch balls. Bake on lightly greased cookie sheet at 350°F for 15 minutes turning once. Let drain on paper towels. Meanwhile in Dutch oven heat oil (medium high). Cook leeks and garlic about 3 minutes or until soft. Add stock and vegetables, dill and gingerroot and bring to boil. Reduce heat and simmer for 5 minutes. Stir in noodles and meatballs and cook 8-10 minutes or until vegetables are tender. Remove gingerroot. Taste and adjust seasonings. Garnish each serving with dill (before serving). Soup can be cooled and frozen in airtight containers up to 2 weeks.
Spread refried beans over the bottom of a 9 inch round glass dish or pie plate. In a small bowl, stir together sour cream, salsa and seasoning mix until well blended. Spread over bean layer. Sprinkle cheese, tomatoes, onions and olives (if using) over sour cream layer.
Melt chocolate chips in double boiler or microwave. Remove from heat and stir in corn syrup and water. Combine crushed vanilla wafers and chopped nuts. Add chocolate mixture and orange extract. Mix well. Form 1 inch balls and roll in sugar. Store in airtight container at least several days.
Bring a pot of salted water to a boil. Add the pasta and cook to al dente. While the pasta cooks, melt butter in a large saute pan over medium heat. Add the fresh cracked pepper. When the butter begins to bubble, turn off the flame and remove from heat. When the pasta is ready, add the noodles and 2-3 tablespoons of the pasta water to the saute pan. Cook over medium high heat until the liquid bubbles and thickens, tossing the pasta as needed. Remove from the heat and add the Parmesan cheese, tossing rigorously until all ingredients are incorporated into a creamy sauce. Garnish with additional black pepper and Parmesan, and serve immediately.
Fill a tall glass with ice. Add the rum, then cranberry juice. Fill the glass with 7-Up and garnish with cherries.
Preheat oven to 375°F, spray two baking sheets with cooking spray. Combine flour, sugar, baking powder and salt. Cut in butter, add coconut and lemon zest. Mix eggs and milk, add to the flour mixture, but don't over mix. Use a scoop to divide the scones, then sprinkle with the almonds. Bake for 17 minutes.
Rub meat with spices ( I use Santa Maria tri tip seasoning ). Cook Tri-Tip on BBQ med heat for 30 minute fat side up. remove from direct heat and bake in BBQ for another 30 minute. Cool then cover and refrigerate overnight. This is important because the meat will retain moisture. In A.M. cut Tri-Tip across grain into 1 inch chunks, remove and discard fat. Place in crock pot. Add enchilada sauce, cumin, and water. Cook on low (I use the warm setting on my crock pot when I am at work then when I get home finish on low if necessary). Remember this is beef and overcooking is easy to do. Add beans if desired. Please let sit chili overnight before eating.
Mix together the coleslaw mix, crushed noodles& sunflower kernels. In a small bowl, mix the Ramen Noodle seasoning pkt. ,oil, vinegar& sugar together. Mix all together& refrigerate at least 2 hours.
In a large bowl, blend condensed milk and water with hand held wire whisk or electric mixer. Beat in pudding mix until blended. Chill at least 10 minutes. Fold in whipped topping. Spoon into pie crust, chill and decorate. TIPS: To make "Scary Tart" in a great halloween theme, try our decorating tips; Sprinkle top of tart with orange/black colored sprinkles; place halloween shaped sugar candies on top of center of tart; cut out a wax paper ghost shape. Place wax paper ghost on tart; drop sprinkles around the wax paper and then carefully lift paper away; create a spider web design on top of the tart by cutting small pieces of licorice and placing them on top of the tart making your own web design.
Bring all ingredients except the vanilla extract to a boil in a 6-qt. saucepan over high heat. Reduce heat to low, cover, and cook for 10-15 minutes, or until the apples start to break down. Uncover and cook for a further 1-1 1/2 hours, or until the mixture has reduced by about a third and the sauce becomes thick and amber-colored. Remove from heat and stir in the vanilla extract. Serve warm or cool.
Preheat the oven to 350 degrees F. Put the butter in an 8 by 8-inch baking dish and put the dish in the oven until butter is melted, about 3 to 4 minutes. Remove the baking dish from the oven and set aside. In a medium bowl combine 3/4 cup of the sugar, the flour, and 2 tablespoons cocoa. Add the milk and vanilla, whisking until smooth. Pour over the melted butter in the baking dish. In a separate medium bowl, combine the remaining 1 cup of sugar, remaining 4 tablespoons of cocoa, the pecans, and toffee bits; sprinkle evenly over the sugar mixture. Slowly pour boiling water over top of the cobbler. Bake until top of the cobbler looks set, about 40 to 50 minutes. Serve warm with ice cream, Caramel Whipped Cream and pecans, if desired. To make the Caramel Whipped Cream: Combine the cream and sugar in a medium bowl and beat with a whisk or beater until soft peaks form. Add the caramel syrup, and lightly fold together.
Meatballs: Preheat oven to 350 degrees. Mix all ingredients together. Form into very small balls (I get approximately 90 meatballs from 1 pound ground beef. I bake mine on a nonstick cookie sheet and turn them half-way through the cooking time). Bake about 10-15 minutes, until the meatballs have browned but are still soft (watch closely). Remove from oven and drain on paper towel, if necessary. Soup: Place all of the ingredients, except the pasta and escarole or spinach, into the crock pot with meatballs. Cook on low for 8 hours (Add pasta and escarole or spinach during the last hour of cooking and salt to taste, if necessary). Remove bay leaves. Top each serving with grated parmesan or romano cheese. Note: The meatballs must be prepared before being put into the crock pot (make them the night before and put them in the refrigerator, or even keep a batch in the freezer. I basically prepare as much as I can in advance so all I have to do is just put it all in the crock pot in the morning).
Cut cream cheese in about 10 small cubes. Cut butter into five slices. Add all ingredients together into sauce pan over low heat. Do not let it boil. Constantly stir until all ingredients have melted together. Serve over favorite noodle.
Preheat oven to 375°F Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart souffle dish) with cooking spray and place them on a baking sheet. Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside. Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl. eat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or souffle dish. Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a souffle dish. Serve immediately.
Preheat oven to 350. In a large skillet, brown beef, onion and garlic. Stir in sauce, tomatoes and seasoning mix. Spoon about half of meat mixture into bottom of 11x7-inch baking dish. In medium bowl, mix cottage cheese, 1 cup cheddar and egg; stuff into shells. Arrange in baking dish. Spoon remaining meat mixture over top. Cover. Bake 30 minutes. Uncover; bake 10 minutes longer. Sprinkle remaining cheese on top during last 2 minutes. Let stand 10 minutes before serving. Refrigerate leftovers.
Line two cookie sheets with silicone baking mats or parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until fluffy and well-combined. Beat in eggs one at a time, scraping down the sides as needed. Stir in vanilla and almond extracts until incorporated. In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Stir in flour mixture until just incorporated. Stir in coconut and chocolate chips until just combined. Cover and refrigerate dough at least 3 hours (up to 24 hours). It will hold its shape better if you refrigerate it for 8-24 hours. Toward the end of the chilling time, preheat oven to 350°F. Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 1/2 tablespoons). Bake for 8-9 minutes. You want the edges to be just barely golden brown. Remove from oven, and let cool for 5-10 minutes on the cookie sheet. Transfer to wire rack to finish cooling.
Place one sliced onion at the bottom of the slow cooker. Stud pork roast with garlic cloves and season with salt and pepper. Place pork in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way. Cover and cook on low 8 to 12 hours (or high 4 to 6 hours.). Remove pork. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot. When the pork is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded. Return the pulled pork to the slow cooker. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft.
Rub the flatbread with olive oil. Toast them on either side under a hot broiler. Let cool. Using a whisk, smoothe out goat cheese. Mix in 1/2 cup watercress, and the salt and cayenne pepper. Using a rubber spatula, spread the goat cheese mixture evenly among the flatbread. Distribute sliced smoked salmon evenly among the flatbread. Top all with red onion, remaining watercress, and capers. Cut into wedges using a pizza cutter or large chef's knife.
Cook short ribs in boiling water about 5 minutes to remove excess fat. Drain and place in a baking dish. Mix remaining ingredients to create baking sauce. Preheat oven to 325 degrees. Pour sauce over meat and cover. Basting often, bake for about 2 hours or until meat is falling off the bones.
Arrange beans on one side of serving platter. Arrange corn on the other side of platter. Sprinkle seeds, cilantro, and parsley over beans and corn. Drizzle olive oil vinaigrette over the salad.
In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper. Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes. Cook the leeks until transparent, add the peas and cook until warmed but still vibrant green. Drain any excess liquid and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl. Add the chives, season with salt and pepper and gently toss the salad. Serve warm.
CREAM PUFF. Preheat oven to 400°F Lightly butter a cookie sheet, set aside. In medium saucepan over high heat, heat water with butter, sugar, and salt until mixture boils. Turn heat to low and add flour. Stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute. Beat in eggs, one at a time, beating well after each addition; continue beating until dough is smooth and satiny (it should have a sheen to it). You can also transfer the dough to your KA mixer and use your paddle to beat in each egg. Drop heaping spoonfulls of dough in a large oval, making sure each dropful touches the one next to it (this is what will hold your ring together once baked). Bake 35-40 minutes or until golden brown and firm. Pierce the ring with a skewer or narrow knife in about 4 or 5 places and let cook for a few more minutes (this allows steam to escape, which keeps the ring crisper). Cool on a rack. Ring can be prepared 1 day ahead and wrapped when cool. FILLING. Prepare while baking the ring or earlier in the day. Cream butter and sugar until light and fluffy. Beat in chocolate and vanilla. Add eggs one at a time, beating well after each. Continue to beat until sugar is thoroughly dissolved. Chill for a least one hour. GLAZE. In top of a double boiler, melt butter and chocolate together, stirring until smooth (you can use a microwave). ASSEMBLY. Slice cream puff in half horizontally, gently move the top and set aside, fill the bottom of the ring, then replace the top of the ring. Drizzle glaze over the top of the ring. Chill until ready to serve. Serves 6. Double the recipe for 12 servings. For bite size puffs (great for buffets) use a teaspoon or small ice cream scoop, puffs should be about the size of a walnut or a little smaller. To fill- snip open tops and pipe in filling, Drizzle on Glaze. I have made slightly larger puffs and served 3 on a plate, or divided dough into 6 puffs for a full size serving.
Blend eggs. milk, butter, sugar and spices in bowl. Dip bread slices in milk mixture and lay on cookie sheet lined with foil. If you have any milk mixture left over, just pour it on top of the bread slices. Broil under your broiler, about 3 inches from heat source, about 2 -4 minutes each side, until browned to your liking. Sprinkle with chopped macadamia nuts, and serve with coconut syrup and/or maple syrup. This is a very easy French toast preparation and it isn't as heavy as the usual recipes which saute the bread in butter.
Place oil in a large non-stick pan, and sautee onion over medium heat until soft and transparent (do not brown). Add wine and garlic, and simmer until liquid reduces to about a tablespoon or two. Add spinach, nutmeg, salt and pepper, and simmer until spinach wilts and reduces right down. Stir in cream cheese and soften until fully melted. Gradually stir in grated cheese until melted. Stir in lemon juice, and taste to see if you need to add more seasoning. Before serving, place in an oven-proof dish and bake in a preheated oven (350° F or 175° C) until bubbly and golden on top.
Heat the oil in a large nonstick skillet. Saute the onions over medium-low heat until tender and golden. Add the sugar after the first 5 minutes of cooking. Caramelizing the onions will take about 15 minutes; stir occasionally. Remove the onions from the skillet with a slotted spatula; set aside. Brush the chicken on both sides with mustard; sprinkle with pepper. Saute in the same skillet over medium heat, about 5 minutes per side, or until cooked through. Arrange the reserved onions over the chicken; heat through. Serve with additional cracked pepper, if desired.
Clean a five pound roasting chicken and pat dry. Carefully separate with your hand the skin from the meat without ripping the skin. Separate entire breast area to back and then leg area. Crush and Slice all the garlic lengthwise. Insert garlic slices between the skin and meat on breast, legs and inside bird. Remove the basil, oregano and sage leaves off the stems. Insert the leaves between the skin and meat on breast, legs and inside bird. Add evenly the stalks of thyme in all places as well, reserving 4 stalks. Place the tarragon inside the bird. Place one stalk of rosemary inside the bird. If the skin is very loose use a toothpick to close in front area and one in back. Tie up the bird so the legs and wings are not loose. Use cotton string. Rub the tied bird with the olive oil. Insert the spit for rotisserie making sure it is well secured. Sprinkle salt and pepper around the bird. Place the rosemary stalks, about 4 inches long, into the leg & wing area using the string to hold in place. Place 4 sprigs of thyme anywhere under strings. Place readied chicken onto rotisserie and cook one hour and fifteen minutes. Chicken cooks usually 15 minutes per pound. Use a meat thermometer for testing meat. Temperature should reach 165 degrees when done. Juices should run clear.
Place wine, orange juice, orange peel, cinnamon, cloves, cardamom, cranberries, ginger and almonds in a large saucepan and cook gently 1/2 hour. Add the port and heat thoroughly but do not boil. If mixture comes to the boil the alcohol will evaporate. Combine sugar with 1/2 cup of the brandy in a large saucepan. Warm it gently to dissolve the sugar. Add mixture to the wine. Just before serving strain into a clean saucepan and heat gently. Stir in remaining brandy. Serve in large wine glasses or mugs with orange slices.
Skewer a cheese cube, ham cube, and pearl onion on wooden cocktail picks, alternating as you go. Insert picks into grapefruit half (on a serving dish, pulp side down), about 1 inch apart, covering the top and sides of the grapefruit. Cover and refrigerate until serving time. Makes about 12 servings.
Soak 8 wooden skewers in cold water for one hour. Cut the raw tuna into 24 even-sized cubes. Remove the zest from the lemon and cut it into thin strips. Make sure you do not cut into the white pith. Mix the tuna cubes, lemon zest, lemon juice and olive oil. Allow to marinate while skewers are soaking. When ready to cook, thread each skewer with three pieces of tuna, two caper berries and one olive, alternating each ingredient. Put into a non-metallic dish and pour marinade over the skewers. Broil for 4 minutes on each side, cooking until done to your liking.
Lightly coat the inside of a 3-1/2 or 4-quart slow cooker with cooking spray; set aside. In a medium bowl stir together the gingerbread mix and milk until moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker. In a medium saucepan combine water, brown sugar, and butter; bring to boiling. Carefully pour sugar mixture over batter in cooker. Cover and cook on HIGH heat for 2 hours (center may appear moist but will set up as it stands). Turn off cooker, or, if possible, remove liner from cooker. Let stand, uncovered,for 45 minutes before serving. To serve: spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.
Trim chops and score the fat rind. Dry-fry the chops in a very hot pan, or use a little oil if the chops are too lean. Keep warm. In the same pan fry the onion or leeks, garlic and chili, adding a little oil or butter, until soft but not brown. Add the mushrooms and stirfry a few minutes. Add the sherry and cream and cook until sauce thickens slightly. Stir the chopped herbs through, and pour the sauce over the chops.
Preheat the oven to 375°. Place the potato rounds on a rimmed baking sheet. Toss with the olive oil, season with salt and arrange in a single layer. Bake for 25 minutes, flip and bake for another 10 minutes. Transfer to a paper-towel-lined plate to drain. Meanwhile, cook the bacon until crisp; crumble and set aside. In a medium bowl, stir together the sour cream and cream cheese until smooth. Arrange the potato slices on a platter in a single layer and top each round with a dollop of the sour cream mixture, some bacon bits and the chives. Serve warm.
Grind the onion, garlic, and ginger into a fine paste. In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala. Simmer at medium heat for 20 to 30 minutes. Mash the ingredients with a potato masher. Add the half and half. Simmer until the mixture has a creamy consistency, 10 to 15 minutes. Add the cheese, simmer 5 minutes. Season with salt.