HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and sugar together. Add the egg and the vanilla and almond extracts. Beat well. Sift together the flour and the baking powder. Add to the liquid mixture slowly, mixing until smooth. Do not chill the dough! Force through the cookie press. Decorate with colored sugar crystals before baking. Bake at 400 degrees F for 8-10 minutes. You can add food coloring to the dough before making cookies if you'd like. Green Christmas Trees and Red Hearts look very nice on Santa's plate!
To roast tomatillos: Place in shallow baking pan and place under broiler, turning occasionally, until charred and softened. To roast in a skillet, place whole fruit(husked), in a hot skillet over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened. Combine onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes. Transfer to a blender. Add the remaining ingredients and puree until smooth. Store in a container in the fridge 2-3 days.
Add yogurt and dry drink mix to whipped topping in large bowl; stir gently until well blended. Spoon into crust. Freeze several hours or overnight until firm. Let stand at room temperature 15 minute before serving or until pie can be cut easily. Store leftover pie in freezer.
Spread one can of rolls in an ungreased 9x13 pan. Beat together cream cheese, sugar, vanilla and lemon juice. Mix together brown sugar and cinnamon then reserve. Spread this mixture over dough in the pan. Spread the other can of rolls over the cheese mixture. Pour the melted butter over the tops of the rolls. Sprinkle with lots of brown sugar and cinnamon. Bake at 350* for 30 minutes.
Place all ingredients in a blender or food processor. Puree to a paste, adding more oil if necessary.
Cut and discard the stems of the eggplants and make a small lengthwise slit in each one. Place the eggplants in a large bowl and add 1/4 c of the lemon juice plus enough cold water to cover. Set a plate over the eggplants to keep them submerged and set aside to soak for 1 hour. Bring a large pot of water to boil over high heat. Drain the eggplants and drop them into the boiling water. Boil until they are squeezable but still firm, 10 minutes. Drain and plunge them into cold water to cool. Insert an almond into the slit in each eggplant. Mix the sugar, honey, cinnamon stick, cloves, thyme, 2 1/2 c water and the remaining 1/4 c lemon juice in a pot and bring to a boil over high heat. Add the eggplant and reduce heat slightly and simmer briskly until the eggplants are soft, 5 minutes. Remove from the heat. Discard the cinnamon stick and thyme sprigs and set the eggplants aside to cool. Cover the pot and set it aside at room temperature overnight. The next day, strain the liquid into a large saucepan. Set the strainer with the eggplants over a bowl. Bring the liquid to a boil over medium-high heat, then reduce the heat and simmer until soft threads form, (240 F on a candy thermometer or 8-12 minutes). Add the eggplants and any collected juices to the pan and cook until the liquid is thick enough to coat a spoon or about 10 minutes. Remove from heat and set aside to cool. Transfer to storage jars. It will keep in the refrigerator for several weeks.
Heat oven to 375 degrees Fahrenheit. In a large bowl combine flour, sugar, baking powder, baking soda, and salt. In medium bowl combine orange juice, melted margarine, and egg. Add to flour mixture just until moistened. Gently stir in drained orange segments. spoon into greased or paper-lined muffin pans, filling about 2/3 fill. In small bowl stir together coconut, sugar, margarine, and orange peel. sprinkle evenly on top of each muffin. Bake for 18-23 minutes or until lightly browned.
Fill two clean, quart canning jars with bite sized green tomatoes. Any variety you prefer is fine, as long as they're green. I used Juliette tomatoes here, but have also used Cherry and Sweet 100, all successfully. Distribute sliced onion, jalapeno slices, red pepper flakes, and minced garlic evenly between the two jars. Wipe the rims clean with a damp paper towel. On the stovetop, boil the rings and lids for the jars in water for 5 minutes. Meanwhile, in a separate pot, heat distilled white vinegar until boiling. (Be sure you have enough to fill the jars. - Any remaining vinegar can be poured back into the container after it cools.) Pour hot vinegar into pre-packed jars leaving 1/4 inch space at the top of each jar. Secure one lid and ring per jar, and leave on your counter to cool. The lid will make a single 'pop' sound as it cools, letting you know that it sealed properly. For Best results and flavor, let it sit at least a week before eating -- If you can wait that long.
Cut scapes into pieces about 2 inches long& place onto a large sheet of foil wrap. Sprinkle liberally with olive oil; season to taste with salt& pepper. Bundle up the foil& grill for about 10 minutes or until soft& golden.
Cream butter and sugar together. Beat in egg. Combine flour and baking soda. Alternately add flour mixture and buttermilk to creamed mixture; add extracts. Pour into greased 5-3/4" x 3" x 2" loaf pan. Bake at 350F for 35 min or until tester comes out clean. Cool for 10 min, remove to wire rack and cool.
Preheat oven to 450 degrees. Heat medium frying pan over medium heat. Add spinach and garlic and let wilt in pan, stirring occasionally. Place colander in sink, add cooked spinach, and press out any excess liquid. Set aside. Shape and stretch dough into 12" circle. Sprinkle counter with cornmeal. Place circle of dough on top and press down lightly and transfer to pizza pan. Spread tapenade evenly over pizza crust. Evenly divide cooked spinach over top. Sprinkle with olives (if using), feta cheese and green onions. Bake for 12 - 15 minutes.
First soak each individual ingredients and minced. Combine all the ingredients in a bowl and add sesame oil, fish sauce and salt. Marinate the pork and etc for half an hour in room temperature. Then combine the beaten eggs to the meat. I use a small pan for a round shape. Add a oil to the pan and fry each side until it is golden brown in medium low fire. Once it is done and serve with white rice.
Preheat oven to 325 degrees. Spray a loaf pan with non-stick cooking spray. Set aside. You may combine dry ingredients and wet ingredients separately before incorporating, but I prefer to put them all in one bowl and mix together to save time. Once well mixed, place batter in the loaf pan. Batter will be thick. Bake for approximately 75 minutes, though time will vary with ovens. After cooled, remove bread from loaf pan. Mix together powdered sugar and eggnog. When smooth, drizzle over top of bread. Top with almonds. (Almonds can be toasted if desired.) Serve immediately. Bread is very good when served warm, but is not necessary.
break each cookie into 3 or 4 smaller pieces. place 5 cookies in a ziplock and crush finely. mix condensed milk -- sour cream -- pudding mix and lemon juice together. cover the bottom of a pie plate or bowl with cookie pieces cut two bananas into slices and spread over the cookies. spread half the pudding mix over the dish. repeat with another layer. sprinkle cookie crumbs over the top for a finishing touch. chill for at least 4 hours.
Preheat oven to 350°F. Mix meatloaf ingredients together (use your hands, it's easier). Dump meat mixture into a baking dish and pat into shape and size to fit your bread. Bake for 20 minutes, remove from oven & cover with 1/2 cup pasta sauce. Return to oven & bake 20 minutes more. Cut bread into thick slices -3/4-inch or so. Slather with pesto. Slice hot meatloaf into 1/2-inch slices. (tricky but you can do it!) Place a slice on top of pesto. Mix 1/2 cup pasta sauce with cheese & spread on top of meatloaf. Put sandwiches under the broiler till bubbly & hot & bread is crispy on the edges. Serve with the rest of the sauce, heated in the microwave for 30 seconds. You will need a knife & fork! * If you really want to go for the gusto, top sandwich with a slice of mozzarella or your favorite cheese before broiling. Cooks note: As written, the number of servings is just a guess. Depends on the hollowness of the diners' legs. ;-).
Season beef with salt and pepper. Form into four patties. Grill to your taste. Top with cheese to melt. Lightly toast rolls. Spread sour cream on rolls and top with olives and green onions. Place burger on this then place top bun. Enjoy.
Add a little olive oil to a pan, add shallots and garlic, cook until onion softens. Add butter and melt, add mushrooms, cook and stir until liquid has evaporated. Meanwhile in a small pan cook chopped bacon, until browned. Add herbs and bacon to mushroom mix and stir to combine, remove from heat. Boil some water, add a knob of butter and veg stock to a measuring jug, pour 100ml of hot water into jug, stir until butter has melted and stock has dissolved. Add this liquid to the stuffing, mix to combine, finally add this to the mushroom mix. Add the veal mince to the pan and stir to combine, add the egg and Parmesan cheese, again stir to combine. Season veal scallops with salt and pepper, spread stuffing over veal, leaving just a small border around the edge. Roll scallop up and wrap prosciutto slices around the veal to secure. If you have any stuffing left over I just cook that separate. Heat a small amount of oil in a pan add rolls to brown both sides. Transfer to a lightly oiled ovenproof dish, drizzle a little oil over veal rolls and bake at 180°C for 30-40min's or until done. Check regularly towards the end of cooking as you do not want to over cook and toughen it up. Sauce. While pork is cooking make the sauce, add the oil to a pan along with the sliced mushrooms. Cook until mushrooms are browned and soft, add wine and water, simmer a few minutes to reduce slightly. Add chicken stock and stir to dissolve, add thick double cream first and stir until it well combined, add light cream, season with pepper, finally add gravy granules and stir to thicken, serve over veal. Carrot Rosti. Combine sour cream, cumin and dill in a small bowl, refrigerate until needed. Combine carrot, egg, egg white and flour in a large bowl, Cook serving spoon size rosties in an oiled pan until browned on both sides and cooked through. Drain on absorbent paper. Note:I say serving spoon size as you want it bigger than a tablespoon, they should be large in diameter but quite flat, you will get the idea from the picture. Serve with sour cream mixture. To Serve: Either arrange little rolls on a plate and pour sauce over or slice into thin slices if you have used larger scallops like me and again pour sauce over. Place some salad greens on plate top with carrot rosties and dollop with sour cream mix.
FOR THE FUDGE CAKE: Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar; cook and stir 2 minutes longer. Cool. Mix flour, soda and salt in a bowl. Cream butter. Gradually beat in remaining 1 1/4 cups sugar and continue beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Alternately add flour mixture and milk, beating after each addition until smooth. Blend in vanilla and melted chocolate mixture. Pour into 2 greased and floured 9-inch layer pans. Bake at 350°F for 30 to 35 minutes, or until cake tester inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans and finish cooling on racks. Spread frosting between layers and over top and sides. Garnish with chopped nuts, if desired. FOR THE FUDGE FROSTING: Melt chocolate with butter over very low heat, stirring constantly until smooth. Remove from heat. Combine sugar, salt, milk and vanilla. Add chocolate, blending well. If necessary, let stand until of spreading consistency, stirring occasionally. Spread quickly, adding a small amount of additional milk if frosting thickens. Makes about 2 1/2 cups, or enough to cover tops and sides of two 8 or 9 inch layers, the top and sides of one 9-inch square or 13 x 9 inch cake, or the tops of 24 cupcakes. Baker's Book of Chocolate Riches.
Cook onion, celery and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened. Add garlic and cook 1 minute. Add stock, thyme, bay leaf, salt, carrots and potato and simmer, covered, for 15 minutes or until vegetables are just tender (if using frozen corn, add at this point too). Add fresh corn and simmer 5 minutes. Discard bay leaf. Transfer 2 cups of the solids with a slotted spoon to a blender, add half and half and puree. Add puree back to the hot soup and heat. Season to taste.
Pour the water and olive oil in the bread machine pan, sprinkle over the flour, make sure you cover the water completely. Add the salt in corner of the pan, make a small dent in the flour (not as far down as the liquid) and add the yeast. Select the basic dough setting and press start. Ligtly oil two or more baking sheets. When dough cycle has finished, remove from the machine and knock it back on a lightly floured surface. Roll out into a rectangle of approx 9x8 inch. Cut into three 8 inch long strips, cut the strips widthways into ten. Roll and stretch each piece to 12 inch approx if you like them crispy, make them shorter/thicker if you like more bread structure (the dough is very elastic, its easiest to start rolling them beween your hands). If using the poppy seeds or salt, scatter some on the work area and roll them into the dough, this is best done halfway through the rolling process, later on they do not want to stick. Be careful with the salt, its quickly too much. Space apart on the baking sheets, brush lightly with some olive oil, cover with clear film and leave in a warm place for 10 to 15 minutes. Preheat oven to 400°F. Bake for 12 to 15 minutes (longer if you made them shorter and thicker) or until golden brown, turning once. Transfer to a wire rack to cool.
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water. Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates. Continue with your recipe or cool, cover and refrigerate or freeze.
Cream together butter, sugar and vanilla. Add bananas and beat until well mixed. Sift together flour, baking powder and salt. Add a little of the banana mixture at a time, beating well after each addition. Dough will be sticky. Divide dough into 4 parts. Put 1 part on each of 4 sheets of waxed paper. Dampen hands and shape dough into long rolls, 1-inch in diameter. Wrap rolls. Refrigerate or freeze until firm enough to slice easily. Using a serrated knife, cut into 1/2-inch thick slices. Place 2-inches apart on oiled cookie sheets. Bake at 375 about 10 minutes or until edges begin to brown. Lift edge of a cookie to be sure they are not getting too brown. Remove cookies to wire racks to cool. Store airtight. Tips: Oiled cookie sheets are required for these cookies. Brown speckled bananas are ideal for this recipe for they mash nicely and have excellent flavor. Properly wrapped rolls of ready-to-slice dough can remain in the refrigerator up to 10 days.
Melt margarine in a large skillet over medium heat. Add onion & chicken strips & saute 2-3 minutes until tender. Except for the rice, stir in the rest of the ingredients, & bring to a boil. Reduce heat & simmer 15 minutes. Serve over hot rice.
In a large bowl (or the bucket of a bread machine, programmed for the dough cycle) dissolve the yeast in the warm water. Add the rest of the ingredients in order and mix and knead until the dough is smooth. Cover the bowl and allow the dough to rise for 2 hours, until it has doubled in bulk. Punch down the dough and knead it on a floured surface. Shape the dough into an 8-inch log and place it in a lightly greased 8 1/2 X 4 1/2 inch loaf pan. Cover loosely and allow it to rise until it crests about 1 inch over the rim of the pan. Preheat oven to 350 degrees. Bake the bread for 35-40 minutes, until its golden brown. Remove it from the oven and turn it out of the pan to cool on a rack.
Heat oven to 350 degrees; grease a 9-inch square baking pan. In large bowl, stir together the apples, peanut butter chips, 3/4 cup sugar and 2 T flour. Spread into the prepared pan; dot with 2 T butter. In a medium bowl, stir together the remaining 1/4 cup sugar, remaining 1/2 cup flour, oats and cinnamon; cut in the remaining 4 T butter until mixture resembles coarse crumbs. Sprinkle the oat mixture over apples. Bake 40-45 minutes or until apples are tender and the edges are bubbly. Cool slightly. Serve warm with whipped cream, if desired.
Heat oven to 400°. Scrub potatoes and wrap in foil. Bake for 1-1/2 hour, until tender. Cool. Cut potatoes in half lengthwise and scoop out the pulp. Mash the potato pulp with butter,salt, pepper, and cream cheese. Place back in potato skins. Reduce oven temperature to 350°. Place in baking dish and bake for 30 minutes, until heated through. Sprinkle with paprika.
Preheat oven to 220 degrees Celsius Place and ovenproof dish big enough to hold the chops in 1 layer in the oven to heat through. Break up all the garlic cloves, but leave in their peels. Crush lightly with the blade of a knife. Heat olive oil in large skillet over medium heat. Add all garlic cloves and fry 2-3 minutes, stiring occasionally. Add chops in batches, browning 1 minute on each side. Remove from pan with tongs and arrange in preheated dish, with the fatty, bony end bits sticking into the air, so that they crisp up in the oven and allow the meaty part of the chops to braise in the juices realeased. Remove Remove garlic cloves from pan with slotted spoon and scatter over the chops. Return skillet to heat and deglaze with the wine, and reduce by half. Tip contents of pan over chops, season and return dish to oven. Roast for 15-20 minutes, basting chops with pan juices halfway through. Don't be alarmed if the garlic cloves are a little blackened. They'll be sweet and tender on the inside. Serve each chop with a few garlic cloves and spoon over pan juices.
Preheat oven to 350 degrees. Grease baking pan or spray with cooking spray. Mix crumbs,sesame seeds and parsley on large plate. Mix flour,salt and pepper on another plate. Dip fillets in flour, then egg; roll in breadcrumbs, coating completely. Heat vegetable oil and 2 teaspoons sesame oil in large skillet over high heat. Add fish in batches (do not crowd) and cook 1 minute on each side. Drain on paper towels and transfer to prepared pan. Bake until fish is just opaque, about 10 minutes. Transfer to heated plates. Heat remaining sesame oil in small saucepan until almost smoking; pour over fish and serve immediately.
Wipe steak with damp cloth; season with salt and pepper. Place in earthenware, glass or enamel bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat. Cover and marinate in refrigerator for 4 days. Boil the potatoes for the dumplings on the night of the 4 day. Leave them in their jackets and let stand for a few hours to overnight. On fifth day remove meat from refrigerator and drain, reserving marinade. Saute meat in bacon drippings plus 1 tablespoon butter until seared on all sides. Cover with reserved marinade and bring to boil, then lower heat and simmer for about 3 hours. Melt remaining 5 tablespoons of butter in a pan and stir in flour to form a roux. Blend in sugar and brown to a nice dark color. Stir roux into liquid in the pot and add raisins (optional). Cover and continue to simmer until meat is tender, about 1 hour longer. DUMPLINGS: Peel the potatoes and mash them. Add the eggs and flour. Form the mixture into little balls and chill in the refrigerator for about an hour before cooking. Bring lightly salted water to just under boiling point. To make sure your mixture has the right consistency, cook a single dumpling first. If it does not hold together, add more flour to the mixture. Gently drop in a few dumplings, being careful not to overcrowd them. When the dumplings are cooked, they will rise to the top. Remove the meat to a warm serving platter. Stir crushed gingersnaps or starch into the pot juices and cook until thickened. Pour over the meat and serve with the dumplings and applesauce. Provide melted, browned butter and bread crumbs for the dumplings. Red cabbage makes another good accompaniment. A good one is Sweet and Sour and the brand that comes to mind is "Aunt Nellie's". It would probably be the easiest to find in the US. I always get mine at our local Walmart Supercenter.
Mix all together use immersion blender or something -- I just shake it all together in my tupperware dressing mixer. :).
Preheat the oven to 400 degrees F. In a 12-inch ovenproof skillet, add 2 tablespoons of the olive oil, the olives, capers, red pepper flakes, pine nuts and currants. Stir in the marinara (Basic Tomato Sauce) and wine. Bring to a boil over medium heat. Lower the heat to a simmer and cook for 1 to 2 minutes. Remove from the heat and set aside. In a small bowl, combine the bread crumbs, orange zest, parsley, the remaining 2 tablespoons of olive oil, and salt and pepper, and mix well. Season each piece of fish with salt and pepper and place flat on a work surface. Spread the bread crumb mixture evenly across each of the fish pieces and carefully roll each like a jelly roll, securing each roll with string or with toothpicks. Place the rolls in the skillet with the sauce. Transfer the skillet to the oven and bake until cooked through, about 10 to 12 minutes. Place 1 roll on each of 4 warmed dinner plates, spoon some of the sauce over each, and garnish with chopped parsley, torn oregano, fennel fronds and olive oil.
Roll out your pie dough, place in pan, trim or crimp edges. If you need a recipe, type "Pie dough" into the search window for recommendations. Place a piece of parchment paper or an opened up round coffee filter in the bottom of the pie. Pour in the pie weights, dried beans or raw rice to fill the pan up about half way. Chill in the fridge for about 30 minutes (this helps prevent shrinkage). Preheat oven at 375 deg F. Bake for 20 min., remove from oven. Remove the paper and the weights. Save the weights for next time - the rice or beans should not be cooked. If you need a partially baked crust (if the filling is going to be baked in the crust), check that the bottom is dry and flaky, but still pale. If it looks moist, return to the oven for a few more minutes. If you need a fully baked crust, as for a cream pie, prick the bottom with a fork, and return to the oven for 10 to 15 minutes, or until the crust is golden brown.
Preheat oven to 375°F. Combine mayonnaise, horseradish, mustard, Worcestershire sauce and cayenne in a bowl and mix thoroughly. Cover and chill. Lightly spray a foil-lined baking pan with cooking spray. Place chicken breast fillets in baking pan and bake for 20 minutes or so until chicken is done (170°F on meat thermometer in thickest part of the chicken). When chicken is done, place on an ovenproof serving platter. Top breast fillets with the horseradish-mustard sauce, sprinkle with the cheese and then the bacon pieces. Broil 1 to 1 1/2 minutes, or until the cheese is blended with the sauce and lightly browned. To serve, first spoon steamed green beans onto plate and top with chicken breast. Sprinkle lightly with paprika.
For cake: In a bowl, cream butter until light. Gradually beat in sugar and vanilla. Beat in eggs, one at a time. Add salt and baking powder, mixing well. Add unsifted flour alternately with milk, beginning and ending with flour. Pour the satiny batter into a greased and floured 13x9x2-inch baking pan. Bake in a preheated 350-degree oven for 25 minutes, or until a cake tester comes out clean. Let cake cool in pan on rack. Frost. For frosting: In the upper half of a double boiler, over hot water, melt chocolate with butter. Stir in salt and vanilla. Remove from heat and blend in confectioner's sugar alternately with milk, beating smooth after each addition, until the consistency that will spread nicely. Spread over cooled cake.