HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. DO AHEAD: Can be made 3 days ahead. Keep chilled. Preheat oven to 325°F Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
brown ribs for 30 minutes in broiler pan. meanwhile combine ingridients in a saucepan. simmer for about ten minutes and then coat ribs with sauce. bake on 300 for 2-3 hours basting often.
Blanch green beans until just tender, 3-4 minutes. Remove immediately and dunk in a bowl of cold water to halt cooking and set color. Drain and set aside. You can arrange the salad "artfully" on 6 plates, as the author suggests, or you can combine the spinach and lettuce and add the remaining salad ingredients on top. Whisk dressing ingredients together and drizzle as you wish, adding more salt or pepper to taste.
Dressing: Place all the ingredients for the dressing in a jar with a lid. Shake the ingredients until combined. Set aside. Salad: Wash and clean salad greens. Shread into bit size pieces and place on 2 bowls or decorative plates. Arrange rest of the ingredients on the plate. Preheat grill to medium high. Prawns: Place 6 prawns on the wooden bamboo stick. Remove about 2 T of the salad dressing to a small bowl, and brush on both sides of the prawns. Place on the grill and grill for 3-1/2 - 4 minutes. Turn the prawns over and brush with any remaining dressing. Grill until cooked, about 3-1/2 - 4 minutes more. Remove from grill when just slightly pink. Cut into one prawn to check if cooked. You have overcooked when the prawns when it becomes bright pink. Remove the prawns from the bamboo and let sit for 1 minute. Just before serving, sprinkle the remaining dressing on the salad and add the prawns on top. Serve.
Preheat the oven to 350 degrees. Combine cream cheese, mayonnaise, swiss cheese and green onion in a bowl. Crumble 6 slices of the bacon and add to the bowl. Combine all ingredients well. Transfer to a baking dish. Crumble the remaining 2 slices of bacon. Combine the crumbled bacon and crushed crackers. Sprinkle on top of the cream cheese mixture. Bake at 350 degrees for 15-20 minutes. Serve the dip on Ritz or any other type of butter crackers.
Cut potatoes in half lengthwise and slice 1/8" thick. Keep slices in cold water until all are ready to parboil. (It will keep them from darkening) You will need enough to fill a 13x9x2 pan to within 1/2" from the top. Parboil potato slices until halfway cooked. Pour into colander to drain. Preheat oven to 350 degrees. Melt the butter in a medium saucepan. Lightly saute' the onions to flavor the butter. Add the cheddar cheese soup and pepper and stir to mix thoroughly. Stir in milk to thin the sauce a bit. Place potato slices in a large bowl, and pour sauce over them. Gently fold the sauce and potato slices together. Spread evenly in a greased or sprayed 13x9x2 pan and bake at 350 degrees for 40 minutes or until the top potatoes begin to brown around the edges. If you like, you can top these with bread crumbs or shredded cheese before baking. I occasionally throw in a cup or so of 1/2" ham cubes for extra flavor.
In a large heavy flameproof casserole, over medium heat, melt butter and add oil. Add bacon pieces to fat and cook, stirring often, until bacon starts to brown. Add onion, garlic, carrots, celery, worcestershire sauce, herbs and spices. Cook for 3-4 minutes until just softened, stirring frequently. Pat beef cubes dry with paper towel, then dredge them in flour, evenly coated. Add beef into the pot, turning them to let it be browned. Add wine to pan and cook for 2 minutes. Add chicken stock and tomato paste, bring to boil, scraping the base of the pot. Reduce heat to low, partially cover pot and let simmer for approximately one hour. Add in pearl onions and mushrooms and continue to cook on low heat for another hour, or until the meat is very tender. Discard bay leaves and stir in the parsley before serving.
If your cutlets aren't thin and pre-pounded, pound them to be very thin and about 4x8". Mix flour, salt and pepper and dredge both sides of each cutlet. Place a slice of ham and cheese on each piece of meat. Roll up and secure with string or toothpicks. (String seems to work better for me.). Heat oil in heavy-bottomed skillet. Add meat rolls and brown quickly in hot oil on all sides. Add bouillon and reduce heat. Cover and simmer til meat is tender, about 30 minutes. Remove veal birds from pan to a platter. Remove strings or toothpicks, and cover loosely with foil. (Just to keep hot.). Add cream to pan and heat over low heat, cooking and stirring for 2 minutes. Season to taste with salt and pepper. *Don't add too much salt if your ham and cheese is very salty. Pour gravy over veal birds and serve. This is traditionally served with lingonberries, creamed potatoes and salad.
Adult Portion: Slices oranges in half and scoop out pulp without breaking the orange rind. Reserve pulp for another use or discard. Place orange halves cut side up (like a bowl) on a wire rack on a baking sheet. Bake at 250F for 2 hours until dry and hard. Let Cool. Kid Portion: Pack brown sugar firmly into each orange half, mounding slightly. Arrange spices in the brown sugar to resemble beetles: use a cinnamon stick as the body, a nutmeg as the head, 2 allspice for the eyes (on each side of the head), and 6-8 cloves for the legs/feet. Cover tightly with plastic wrap and store in the refrigerator (I keep mine sealed in plastic and in the cupboard). Directions for use: Unwrap the beetle and drop into 1 1/2 quarts apple juice or cider. Simmer 30 minutes. Strain whole spices and orange rind from cider to serve. May add 1/2 cup of Brandy, and heat well. Store leftover cider in the refrigerator.
Mix all dry ingredients in one bowl. In another bowl, mix bananas and other wet ingredients, except for the maple butter and walnut halves. Add the wet ingredients to the dry. Stir until just moistened. Pour batter into muffin cups. Bake for 15 to 20 minutes at 350°F Cool slightly, remove from cups, and glaze with maple butter. Garnish with walnut halves.
Melt margarine or butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal and stir until well coated. Add in desired amount of peanut butter chips and stir. Using buttered spatula or waxed paper, press mixture evenly into a 9x13 coated with cooking spray. Cut into squares when cooled.
Heat the oil in a saucepan over a medium heat, and fry the vegetables until softened but not colored. Add the fennel seeds and the star anise. Pour in the broth and cook the vegetables for a further 5-10 minutes. They should be completely soft by now. Stir in the cream. Transfer the mixture to a blender and pulse until smooth. Pass through a strainer and season to taste. Reheat back in the pan and serve with crusty bread.
Dip marshmallows in melted butter. Roll it in sugar-cinnamon mixture. Tightly wrap marshmallow in crescent triangle, sealing all edges. Place rolled marshmallow on well greased cookie sheet. Bake at 375 for 11-13 minutes. (According to instructions on crescent roll can). When you bite into the baked roll the marshmallow will be gone, signifying that Jesus rose from the dead!
Preheat oven to 200 degree celsius. Mix eggs and sugar till thick and creamy. Combine cornflour, milk and vanilla essence and slowly add to egg and sugar mix beating as you do so. Spoon mixture into pastry shell and sprinkle with ground nutmeg. Bake at 200 degree celsius for 10 minutes, reduce heat to 180 degree celsius and bake for a further 20 to 25 minutes. Skewer inserted at centre should come out clean.
Whisk together Marjoram Vinaigrette ingredients until smooth and emulsified. Place all ingredients except vinaigrette in a large bowl. Add vinaigrette and toss gently. Serve alone, or spooned over lettuce leaves if desired.
Place all the ingredients (except the oil and peanuts) in a bowl and marinate in the refrigerator for about 4 hours. Heat the oil in a wok and stirfry the beef in a few batches for about 3 minutes or until just browned. Move the meat constantly around the wok, so the onion and lemongrass don't catch and burn. Return the meat to the wok, and add the peanuts. Serve at once over rice or noodles, garnished with chopped cilantro if you wish.
Combine all ingredients in a small bowl with your fingers. If using as a seasoning, just sprinkle on the fish before grilling. If using as a true rub (which will season and start to cure the fish), sprinkle on the fish and rub with your fingers. Let sit for 2 hours up to a day in advance prior to grilling. NOTE: This rub will keep for at least 6 months if kept in an airtight jar away from heat and light.
Herbed Chicken (served hot): Mix margarine with spices. Coat chicken with herb mixture. Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done. For leftover chicken salad: Mix all leftover ingredients together. Delicious served on a plate of lettuce- suppose you could put in a sandwich. Probably would be best served the next day to let flavors blend - mine didn't last that long.
Drain the fruit, beating the juice with the egg till creamy. Add the flour, sugar, baking soda and salt. Fold in the fruit. Pour into a greased 8 x 8 inch pan. Top with nuts and brown sugar. Bake for 35 minute at 350. Serve with dollops of fresh whipped cream.
In a large soup kettle, cook bacon over medium heat until lightly browned. Do not drain. Stir in onions; saute two minutes. Add flour, stirring until blended and evenly cooked; two to three minutes. Remove from heat. Add water, ham and chicken bases, and sugar. Mix well. Stir in potatoes; return to heat and bring to a rolling boil. Reduce heat to a gentle boil for fifteen minutes, or until potatoes are tender. Add vinegar and mix well. Simmer two to three minutes. Add half-and-half; mix well. Heat to a simmer; stir often. Serve hot garnished with additional green onions, bacon bits, and/or chopped hard-boiled eggs.
Pre-heat oven to 375 degrees. Sift flour& baking powder. Set aside. Cream margerine,shortening& sugar. Beat in egg& almond extract. Gradually blend in flour mixture. Tint dough with a few drops of green food coloring. Mix well. Fill a cookie press. Use the tree plate. form cookies on a ungreased cookie sheets. decorate with the candies,or colored sugar. Bake 8-10 minute. Remove at once to cooling racks. 6 dozen cookies.
Trim fat and remove silver skin from tenderloin. In a small bowl, mix the dry ingredients together. Heat oven to 425 degrees F. Rub about 2 T. of seasoning into meat. Place in shallow pan and roast for 30-35 minutes, until internal temperature reaches 160 degrees F. Remove pork from oven and let rest 5 minutes before slicing.
With scissors, slit underside of each fish; pull out guts. Rinse out cavity and pat dry. Sprinkle inside and out with pinch of the salt and some of the pepper; let stand for 30 minutes. In saucepan of boiling salted water, cook potatoes until tender, about 20 minutes. Drain and keep warm. Place green peppers on greased grill over high heat; close lid and grill, turning often, until charred. Let cool enough to handle. Peel off blackened skin; seed and cut into 3/4-inch (2 cm) wide strips. Place in large bowl. Place fish in grilling basket or on greased grill over high heat; close lid and grill, turning once, until skin is golden brown and crisp, 6 to 12 minutes. Arrange in centre of serving platter. If desired, cut warm potatoes into chunks; add to peppers. Add onion, olives and parsley. In small bowl, whisk together oil, vinegar and remaining salt and pepper; pour over potato mixture and toss to coat. Arrange around fish. Garnish with lemon wedges.
Heat oil in deep-fryer to 375°, or, if pan-frying, in heavy skillet. In bowl, mix together corned beef, cabbage, potatoes, carrot and onino. Season with salt and pepper to taste. Lay the egg roll wrappers on clean dry surface a few at a time. Place about 1/2 cup of filling into center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal. Fry rolls a few at a time, turning as necessary, for about 5 minutes, or until golden. Remove from hot oil and drain on paper towels.
Removed the tough stems from the kale and then shred it. Now I am not sure how one would shred kale, so I cut it up by rolling the leaves and slicing them thin. This is called Chiffonade. Cut up the tomato in pieces. Remove the avocado from it's rind, discard the seed and cut it up in pieces. Now this is where I changed the recipe. I added the oil, lemon juice, salt and cayenne to the kale and massaged it for a few minutes to help break down the kale. Believe it or not it does actually tenderize the leaves. I don't like kale raw as a rule, but this I will eat. I liked that I left the tomato and avocado in pieces, I think I liked this texture better. If you want you can add all the ingredients together and massage it. It will be mushy, but this is up to you how you'd like it. That's it, you're done. Put it in a dish and eat. It's filling. Bon Appetit!
Wash, peel and pit the peaches. Slice them thin in a bowl; you should have 3 or 4 cups. Toss with the sugar and flour. Divide among 6 custard cups or individual souffle' dishes, filling each almost to the top. Make the cobbler dough (see below) and roll it out 1/4 inch to 1/3 inch thick. Cut pieces with a cookie cutter to fit the tops of the baking dishes, leaving 1/4 inch of the fruit exposed around the edges. (You can also cut the dough to desired shape with a knife or make patties of the dough, remembering to allow room for 1/4 inch of the fruit to be exposed.) Set the dough biscuits on top of the fruit and brush their tops with cream. bake in the lower third of a preheated 400 degree oven for 15 minutes. Serve with the 3/4 cup whipping cream (pour over the cobbler, if desired). Variation: To make a peach and raspberry cobbler or a peach and blueberry cobbler, add about 3/4 cup raspberries or blueberries to the peach mixture before tossing with the sugar and flour. For cobbler dough: Mix the dry ingredients for the dough, leaving out the salt if you are using salted butter. Cut in the butter until the mixture looks like coarse cornmeal. Add the cream and mix lightly, until the dry ingredients are just moistened. The dry ingredients for the topping can be prepared up to several days ahead and kept refrigerated. The cream can then be added when you are ready to bake the cobbler.
In large mixing bowl, combine cake mix and butter. Set aside 2/3 cup for topping. Press remaining crumb mixture into greased 13x9 dish. In another mixing bowl, beat cream cheese and sugar. Spread over crust. In another mixing bowl, beat 2 eggs. Add pie mix, pumpkin pie spice, and milk; pour over crust. Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer. Bake 350° 45 minute or until golden brown. Cool for 1 hour. Refrigerate 2 hours or until chilled before cutting.
Combine all ingredients in a medium bowl. Wisk together dressing and pour over top. Toss to coat. Cover and chill for 30 minute Serve with tortilla chips.
Trim asparagus by cutting off the tough bottom ends and peeling so that all the spears are about the same size; place them in a single layer in the plastic bag with the tips pointing up. Add a pinch of sugar and a pinch of salt, then the milk; vacuum pack. Place bag in a large pot of water heated to 185 degrees F (will not be boiling, water boils at 212 degrees F); cook for 30 minutes. Remove bag and submerge in an ice water bath to stop the cooking and to chill the asparagus. Rinse the asparagus well with cold water; cut each spear, on the diagonal, into 3 pieces.
Brown rice in oil using a 4 quart sauce pan Add chopped onion, minced garlic and cumin. Add tomato sauce and chicken broth Bring to a boil-- reduce heat to low-- cover and cook for 15 mins.
Preheat oven to 375 (depending on the breadsticks you buy, you may need to grease the pizza pan or stone first, see directions on package). For crust unroll bread stick dough. Separate into strips. In center of a pizza pan (or pizza stone) coil 1 strip of dough around itself in a spiral pattern. Add second strip to end of first strip and pinch ends, continue coiling dough and repeat with remaining dough. With a rolling pin, roll dough within 1/2 inch of edge of pizza pan (or stone), pressing seams to seal. Lightly brush the dough with olive oil, spread the minced garlic evenly over the dough Bake 14-16 minutes or until golden brown, cool completely. For cheese spread you will want to finely chop enough artichoke hearts to make 1/4 cup. Save the rest for later. Combine with cream cheese, oregano, and half of the feta cheese (save the rest for later). Mix well then spread mixture evenly over cooled crust. Now for the toppings! Quarter remaining artichoke hearts, spread evenly over cream cheese mixture, then add the remaining vegetables (cucumber, tomatoes, red onion, olives). Sprinkle with remaining feta cheese. Add optional chicken and pine nuts. Cut pizza into wedges, and drizzle with salad dressing just before serving.
Cook the potatoes in a pot of boiling water until fork tender. Drain. Beat the potatoes with the butter, milk, cooking creme (or cream cheese), sour cream, & spices until creamy. Scoop the potatoes into a baking dish, and spread evenly. Sprinkle with the cheese, bacon, & green onions. Cover & refrigerate up to 36 hours. Set it on the counter about 30 minutes prior to baking. When you are ready to eat, bake uncovered at 350 for 40 minutes.
Roast the coconut in a small nonstick skillet over medium-high heat 2-3 minutes until golden, stirring constantly. Immediately remove from skillet. Heat oil in large nonstick skillet over medium-high heat. Add shrimp and red pepper flakes; stir-fry 3-4 minutes until shrimp are pink and opaque. Add cilantro; toss well and transfer to serving plates. Top each serving with 1 tablespoons toasted coconut and 1 tablespoons chopped peanuts. Garnish with lime wedges.
Beat the egg whites until peaks form. Beat in 1/4 cup sugar until the mixture is stiff and glossy. Mix yolks, milk, gelatin, the remaining sugar, and salt. Combine over low heat with the chopped chocolate. Heat, stirring constantly, until the mixture has combined, smoothed, and thickened. Remove from heat and add vanilla and amaretto. Whip the cream. Pour the chocolate mixture over the egg whites, folding to combine. Cool mixture; when cooled, fold in the whipped cream. Pour into the crust and refrigerate at least 4 hours before serving.
Heat oven to 350°F Place cream cheese into deep dish plate and microwave 1 minute to soften. Whisk in salad dressing, wing sauce, and cheese into softened cream cheese until smooth. Stir in cooked chicken. Bake 20 mins or until mixture is heated through. Stir. Serve with crackers or veggies or whatever you like.
Place rice, cinammon sticks and water in a pan and cook for 30 minutes at medium heat or until rice is soft. Add evaporated milk and condensed milk, mix to combine and continue simmering for ten minutes, stirring occasionally. Add raisins (and vanilla, if using), stir to combine and simmer for 5 minutes more then remove from heat. Remove cinammon sticks, scoop into a serving dish or individual ramekins and let cool. Sprinkle with ground cinammon before serving.
In a medium sized serving bowl, mix apples with lemon juice. Blend tog in a separate bowl, the mayo and pineapple. Add dressing to apple mixture. Combine with remaining ingredients. To make it low cal, use unsweetened pineapple and low-cal mayo.
Boil squash in a pot of water until cooked, about 5-10 minutes. Scoop out 'noodles' and discard outer shell. Season with garlic salt and pepper. Combine remaining ingredients in a hot skillet and stir until well mixed. Simmer for 5 minutes. Top squash with cabbage and serve. Enjoy!
Cook pasta according to packaging diretions, drain, & keep warm. In large skillet heat oil over medium heat and add onion and peppers. Cook 5-6 minutes or until tender crisp stirring occassionally. Stir in tomatoes, sauce, and meatballs. Cook covered for 6-8 minutes or until heated through. Place pasta in large bowl and pour meatball mixture over pasta to coat. Sprinkle with parm and serve immediately.
After peeling and cutting the potato, place in a small or medium pot of cold water then bring the water to a boil. I like to use minced onion (the dried onions found in the spice aisle) in the water also. Boil until the potatoes are just tender enough to be pierced with a fork. While the potatoes are boiling, place 1 Tbsp butter in a pan coating the bottom of the pan. Add the onions and saute until just translucent and tender. Chop and cook (or cook then chop) the bacon. I would recommend not mixing the bacon and onion. When the bacon is done cooking, place on a paper towel to drain and set aside for now. When the potatoes are tender, drain them, add remaining 3 Tbsp butter and potatoes to the pan with the onions. Cook until potatoes are slightly crunchy on the outside, but do not over-cook. When potatoes have about 2 minutes remaining to cook, spread them out across the bottom of the pan and cover with cheese. Put lid on pan and allow cheese to melt. Transfer potatoes to plate, topping with bacon and sour cream.
In a small bowl, combine the first five ingredients; whisk in oil. Chill until serving. In a salad bowl, combine the salad greens, apples, cherries, pecans and onion. Just before serving, drizzle with dressing and toss to coat.
Soak the barley in the stock or water overnight. Let simmer in this liquid for one hour. Discard remaining liquid and let cool. Grind the meat and lard coarsely twice. Mix very thoroughly with the barley and spices. Test the seasoning (fry a sample). Add more spices if necessary. Stuff the casings relatively loosely and twist every 10 inches. Tie every second sausage with thin kitchen cord. Cut inbetween, forming pairs. Hang and let dry in a draughty place, just below room temperature (55-65 F). If it is not available, room temperature will do. Try one sausage after four days. If you want a more sour taste, let hang for another three days. Freeze the sausages, and even better, cold-smoke them lightly first.
Combine the first 9 ingredients (through the habanero pepper) in a deep skillet over medium heat. Brown, lower heat and simmer for 20 minutes. Meanwhile, make the pastry dough by combining the flour, baking powder, salt and shortening and mixing until it resembles fine bread crumbs. Slowly add 1 tablespoon cold water at a time, incorporating after each addition, until the mixture comes together in a firm ball. It should not be sticky. Divide the mixture into two discs and let rest for about 15 minutes before rolling out into a round about 1/8 - 1/4" thick. Cut out twelve 2 1/2 - 3" circles in each round. Place a circle at the bottom of each muffin well in a 12 muffin tin and press lightly along the bottom and sides to form the pie bottoms. Place the meat mixture in each pie bottom leaving about 1/4 " of dough above the filling on the sides. Place a circle on top of each filled pie and crimp to seal the edges. Pierce a small hole in the top with a knife point to allow steam to escape while baking. Bake the pies at 350 degrees F for 15 - 20 minutes until nicely browned. Let cool until they can be handled and serve.