HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg yolks until thick and light-yellow colored. Beat in almond extract. Beat egg whites until stiff. Continue beating adding salt and sugar, until whites are glossy and very stiff. Fold egg yolks into egg whites. Fold in sifted flour and baking powder. Drop batter by the tablespoonfuls onto an ungreased cookie sheet forming fingers about 1x3in. Bake in a 350F oven for 10 minutes. Remove from tray immediately and cool.
Prepare macaroni according to package instructions. While cooking, dice onion, bell pepper, tomatoes, and chicken. Put in bowl and add mayo and dressing mix. When macaroni is done, drain and rinse with cold water, and mix with other ingredients. Put in fridge until use, or use immediately.
Add all ingredients into a food processor and whirl until smooth. Shake the drink in a martini shaker to get it cold and serve.
Heat and stir until sure-gel dissolves. Add sugar (1 cup more for extra firm). Bring to a boil. Turn heat to low and let cook about 20 minutes. Skim and pour into sterilized jars.
In a large skillet, over medium heat saute sausage (casings removed) until crumbled and brown. Remove to a paper towel-lined dish with a slotted spoon. Add butter, mushrooms and crushed red pepper to same skillet and saute in sausage drippings. Cover, cook until mushrooms are tender - about 5 minutes. Add chicken broth and whipping cream to skillet - reduce heat to low. Occasionally stirring as sauce thickens. In different pot, cook pasta according to directions on box. Drain pasta. Return to same pot. Add sausage, mushroom mixture, and cheese to pasta. Toss over medium heat, until pasta is coated and sauce begins to thicken. Season with salt and pepper to taste. **Add more chicken broth if sauce seems dry.
Butter a 9" square pan. Melt the butter in two-quart saucepan. Stir in the sugar gradually. Add the syrup and water; cook over moderate heat, stirring occasionally to 290°F on a candy thermometer or until a little of mixture becomes very brittle in cold water. Add 1 cup nuts. Cook 3 minutes, stirring constantly. Pour in buttered pan. When cold, remove from pan. Coat 1 side of toffee with the melted chocolate and then sprinkle with chopped walnuts. Flip out on to waxed paper. Break into bite size pieces by dropping on hard surface.
Soak apricots in boiling water for 5 minutes. In a large mixing bowl, cream sugar and butter until fluffy. Add sour cream; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Drain apricots, discarding liquid. Fold apricots, orange peel and nuts into batter. Fill greased or paper-lined muffin tins 3/4 full. Bake at 400 degrees for 18-20 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.
Pour water in a pot. Add sugar and allow it to come to boil till the mixture has one thread consistency. Remove from heat. Pour coconut milk powder into this mixture and mix thoroughly and quickly. Spoon out the mixture into a greased tray. While the burfi mixture is still warm, cut it into pieces with a sharp knife. Otherwise, let it cool and then break into pieces. The choice is yours. I prefer to do it while it is still warm. Store in an airtight container for upto a week but I am sure it won't last that long because its quite yum and will be gone in the belly soon :). Enjoy!
Turn oven on to broil. Brush olive oil on outside of each piece of bread. Place olive oil side up on baking sheet and place in oven. Watch carefully and cook just until turns brown and crispy. Take baking sheet out of oven and turn bread over. On once piece of bread pile chicken and sprinkle with cheddar cheese. On other piece of bread spread honey mustard. Put open face sandwich back in the oven and watch carefully again. Cook until cheese is melted and edges of bread begin to brown. Add lettuce, onions and tomato if desired. Put together sandwich and enjoy!
Pound chicken to 1/4 inch thickness. In a small bowl, place egg, water, salt (optional) and pepper, stir to mix well. Place coconut in shallow dish. Dip chicken first in egg mixture, then in coconut, pressing to coat well. Place oil and butter in nonstick frying pan. Cook chicken about 10 minutes or until brown and juices run clear. Sauce:. Place cornstarch in a small dish. Add orange juice and stir to mix well. Place marmalade in small saucepan. Stir in orange juice mixture and cook over low heat and cook over low heat, stirring to thicken but do not boil. Spoon over chicken, top with kiwi slices (optional).
In a large saucepan add olive oil over medium heat. Add onion and saute for 3-4 minutes or until translucent. Add garlic and chopped prosciutto. Saute for 1-2 minutes or until garlic is light golden brown. Lower heat, add tomatoes and 2 T. basil, and simmer uncovered for 25 minutes. If the mixture seems too thick, add a little hot water. Stir in the remaining basil, capers, salt and pepper. Simmer for 2 minutes.
Preheat oven to 350 degrees. Melt Butterscotch bits and Butter in large saucepan. Stir continuously so not to burn. Remove from heat and cool. Once Butterscotch mixture is cool, mix Flour, Brown Sugar, Baking Powder, Salt, Vanilla& egg into saucepan. Stir until thoroughly mixed in with Butterscotch. Fold in Semi-Sweet Chocolate Chips and Mini-Marshmallows. Lightly grease 9x9 pan with margarine or butter. Spread mixture into pan and bake for 20-25 minutes or until edges are brown. Let cool, cut-- then watch them "disappear"! Enjoy!
preheat oven to 350*.spread coconut in an even layer on a rimmed baking sheet -- bake, stirring, once or twice.until golden. about 8-10 minutes.let cool completely. process cookies and 1/2 cup coconut in a food processor till finely ground -- and mixture clumps together.about 2 minutes. transfer mixture to a 9x13" pan -- press even layer on bottom.bake 12-15 minutes.let cool on wire rack. whisk together granulated sugar, cornstarch, salt in large pan -- whisk in milk and egg yolks.cook over medium heat whisking constantly till it comes to a boil.about 5-6 minutes.continue to cook, whisking about 3 minutes or thick. remove from heat and add butter.whisk till combined and thoroughly melted. stir in 1 1/2 cups coconut.spoon custard onto cooled crust -- smooth.top with plastic wrap directly on custard surface. refrigerate 3 hours or till firm -- beat cream and powdered sugar in large bowl -- till stiff peaks from.cut custard into 24 bars. cover bars with zig zag pattern with star tip. sprinkle with coconut.
Raw pack: Add 1 tsp canning salt per quart jar. Add 1/2 beef bouillon cube to each jar. Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly. Remove air bubbles leaving 1 inch head space. Affix two part lids. Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.
Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
peel potato and wash eggplant and bell peppers. cut the potato in 1/2 inch and eggplant in 1 inch chunks, the traditional way is to cut slanted into triangular shaped pieces for faster cooking, but really any shape will do, i keep the pieces small to make this a quick dish to cook. cut bell peppers into 1 inch pieces. poor 2 T oil into a pan to heat over medium high heat. stir fry the potatoes for around 5 minutes or until almost done, transfer to a plate. while the veggies are cooking, cut the green onion into 2 inch long pieces, peel and crush the garlic, and mix the corn starch with 1 T of water; set aside. add 2 more T of oil in the same pan, stir fry the eggplants (they really suck up the oil, you may add a bit more if needed) stir fry about 30 sec. reduce to med low heat and cook covered, stirring occasionally for about 5 more minutes or until almost done, add bell peppers, cook for another minute or so. transfer the veggies to the plate with the potatoes. add 1 T of oil in the pan, heat under med-high heat, add garlic to the oil, lightly stir fry to release the flavors in the garlic. add the precooked veggies, and the green onion, stir fry for about a minute, add soy sauce, sugar and 1 T water (more or less soy sauce to taste). add corn starch water to thicken the sauce up a bit, remove from heat and enjoy your authentic north-eastern Chinese dish.
Prepare and cook green beans until tender (10-15 mins) If using frozen, follow cooking directions. Toss green beans with all ingredients except bread crumbs, cheese and butter. Put in 1 1/2 qt ungreased casserole dish. Mix bread crumbs, butter and cheese. Sprinkle over green bean mixture. Sprinkle with paprika. Bake uncovered at 350 degrees for 15-20 minutes or until heated through.
Blend honey, vinegar, brown sugar, eggs, and flour. Cook on medium heat, stirring well. When mixture comes to a boil, add mustard and whiskey. Cook for 1 minute. Remove from heat, add horseradish, and mix well. This should be stored in the refrigerator.
Combine first 5 ingredients, almonds through salt, in food processor and process until crumbly, not pasty. Set aside. Combine blueberries and maple syrup. Combine about 3/4 of the almond mixture into the blueberry mixture. Put into serving bowl or pan and top with remaining almond mixture.
Place the eggplant in a large colander, sprinkle with the salt and toss to combine. Place the colander in the sink and stand for 1 hour for the eggplant to degorge. Rinse the eggplant well and pat dry with paper towel. Combine the eggplant, capsicum, onions, dates, vinegar, brown sugar, chillies, garlic and cumin seeds in a large heavy-based saucepan (about 4-litre/16-cup capacity). Stir over high heat until the sugar dissolves. Bring to the boil. Reduce heat to medium-low and boil gently, stirring occasionally, for 1 1/2 hours or until all the excess liquid has evaporated and the mixture is thick. Stir the chutney more frequently towards the end of cooking. Remove the saucepan from the heat and stand for 2-3 minutes. Stir and then ladle into hot sterilised jars. Seal tightly and turn upside down for 2 minutes. Invert and allow to cool. Label, date and store in a cool dark place for at least 1 month before using. Serve with aged cheddar on crusty bread, with Indian curries, on roast beef sandwiches, with roast vegetables or pork, or add a spoonful to chunky vegetable soups. This chutney will store in a cool, dark place for 6 months. Once opened, keep in the fridge for up to 8 weeks.
For the sauerkraut drain and rinse (with water) squeeze excess water out. Taste as you go the more you rinse and the more you squeeze the more tanginess you lose. I usually do this 3 times (we like a little tang). In a large bowl mix sauerkraut, carrots, celery, onion, peppers. Mix well. In a bowl whisk together sugar and oil. Will be grainy looking don't worry. If to thick add a touch more oil. Pour over sauerkraut mixture. Mix well. Cover and chill 8 hours. Note prep time does not include chill time. *You can use as much as you like, any combination works. You can use hot peppers with the green. I have a hard time measuring stuff for salads. I usually chop and dump.
Add asparagus to boiling, salted water and cook, covered, about 2 minutes or until barely tender. Drain. Combine mustard, ale, honey, garlic, thyme and salt; mix well. Pour over cooked asparagus.
Dissolve the yeast in 1 Tbs of the milk and let stand for 5-10 minutes. Into a large mixing bowl sift 1/2 cup of the flour, 1/4 cup of the sugar and the salt. Stir in the remaining milk,add the yeast mixture and mix well. Cover with a damp cloth and set aside in a warm place for about 45 minutes. Cream together the butter, vanilla and remaining sugar and add this to the dough mixture. Blend in the eggs. Sift in the remaining flour and mix until smooth, adding flour if necessary to ensure a smooth, pliable mixture. In the top of a double boiler melt the chocolate and then stir in the coffee. On a lightly floured board spread the dough and coat with the chocolate mixture. Roll the dough over until a multi-layered roll has been formed. Place the roll in a well-greased baking pan, cover with a damp cloth and let rise in a warm place until the volume is doubled. Brush the top with the melted butter and bake in a medium 365° oven for 40 minutes.
In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked. While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs. When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12x15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn't stick. Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken. When chicken is cooked, remove to a cutting board, (discarding the water it was cooked in) & use two forks to shred it into bite-sized lengths. Add the chicken broth to the stock pot & bring broth & water to a boil. Add noodles & whatever flour is with them to the boiling pot. Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes. Add the cream of chicken soup & stir well. If this makes the mixture too thick, add enough of the optional water to make your desired consistency. we like it a bit stew-like, but still thin enough to look like gravy on mashed potatoes. Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side. Serve over mashed potatoes.
Cut off pointed end of garlic; place garlic on a piece of aluminum foil. Fold foil to seal. Bake at 375° for 1 hour; cool. Squeeze pulp from garlic cloves into a bowl, and mash with fork; set aside. Stir together oil and sage in a small skillet, and cook over medium-low heat 2 to 3 minutes or until fragrant and crisp. Remove leaves, and drain on a paper towel; reserve oil. Prepare gnocchi according to package directions, substituting chicken broth for water. Drain, reserving 1/4 cup broth. Add gnocchi and reserved oil to roasted garlic in bowl. Add reserved 1/4 cup chicken broth, chopped tomatoes, and pepper, tossing to coat. Sprinkle with cheese and sage leaves; serve immediately.
The day before, place in yogurt in a strainer lined with cheesecloth or a yogurt strainer and place in the refrigerator; allowing to drain for 24 hours. Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid. Soften the gelatin in 1/4 cup of the pineapple juice for 5 minutes; heat 1/2 cup of the remaining juice; add softened gelatin and stir to dissolve, cool slightly. Sprinkle the banana with lemon juice and toss to coat; place the coconut in a dry skillet and over medium heat toast lightly. Place the yogurt cheese in a medium-sized bowl, gently stir in sugar with a fork or wire whisk; gradually add the gelatin mixture and continue stirring until well blended. Fold in the drained pineapple, bananas and toasted coconut. Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.
Soak the beans in cold water over night for best results. Cook the bacon or ham until done and drain off the fat. Drain the beans place in large casserole dish add 6 cups of cold water. Mix in the remaining ingredients and stir till everything is mixed well. Bake in oven at 350 covered for 4-5 hours, checking every hour. When the beans begin to look like they absorbed most of the liquids add the 2 more cups of water and continue baking until most of the added liquid is absorbed and beans are soft. Enjoy!
Rinse and pat dry chicken breasts with paper towels. Pour sesame oil onto a deep plate or into a shallow bowl and dredge chicken breast so both sides are coated with oil. Place chicken on the unheated rack of a broiler pan, sprinkle with pepper and broil 4-5 inches from heat for about 5 minutes or until meat is cooked through and no longer pink. Meanwhile, in a medium saucepan, combine chicken broth, scallions, sesame seed, lemon zest, lemon juice, and cornstarch. Cook and stir over low-medium heat until sauce becomes thickened and bubbly and transparent, then cook for 1 minute more. Pour sauce over chicken and serve immediately. (If serving over rice, place chicken over rice before topping with sauce).
Combine first 6 ingredients in an ice-filled pitcher. Garnish, if desired.
Heat 2 Tablespoons of butter in a non-stick skillet. Add mushrooms and the ham or bacon and saute for about 1 minute. Remove from heat. Beat the eggs and mayonnaise well. Mix cheese and onion into the egg mixture. Return skillet to medium heat. Add 1 Tablespoon of butter and the egg mixture all at once. Cook for a few seconds without stirring until mixture begins to set. As the eggs cook stir gently lifting to let the raw egg run under the cooked. Dont let brown or dry out. Serve immediately.
Wash and drain spinach greens well, lighly squeeze excess water from leaves with paper towels. Blend together vinegar, water, mustard and Splenda. Finely dice bacon and cook in a medium sized saucepan over medium heat until crisp, approximately 3-4 minutes. Add onion and garlic and continue to cook over medium high heat for 1-2 minutes. Add the vinegar mixture and simmer 1 minute. Pour dressing over spinach, toss well. Divide onto 4 chilled salad plates and sprinkle with croutons. Serve immediately.
In a large bowl, mix together the ground beef,, onions, and bread crumbs,using your hands. Shape into 6 patties. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.
In a medium bowl mix together the cold mashed potatoes, bacon, corn, taco seasoning, and the beaten eggs. Mix the flour inches season with a little salt. Drop by the spoonful into a bowl of panko crumbs. Gently press the panko into the soft potato "tots.". Place them on a sheet pan covered in a sheet of wax paper. Heat a pot of oil to between 350-375 degrees. Gently drop the tater tots into the hot oil and fry for about 1-2 minutes until they are hot and golden. Pull the tater tots from the hot oil with a strainer and gently place on a paper towel to drain. Serving with guacamole, salsa, sour cream, or cheese.
Cut the bread horizontally into 5 slices. Lay a large piece of plastic wrap on your work surface, the place the bottom layer of bread in the center. Spread with a thin coat of mayonnaise (all layers will get a thin coat- this keeps the bread from getting soaked with juices), 1/2 the romaine, the roasted red peppers and the onion. Add the next slice of bread, coat with mayonnaise, then all the provolone and salami. Add the next slice, coat with mayo, then the remaining romaine, and the mortadella. Next slice, mayo, tomato, coppa. Top with the last slice of bread, press down on the sandwich lightly with your hands. Wrap very tightly in plastic wrap, and refrigerate for at least 1 hour, but preferably 3-4. Slice and serve with the olives and pepperoncini.
Combine oats, flour, sugar, baking soda, baking powder and salt in large bowl. Blend in buttermilk, eggs, melted butter and vanilla and mix well. Let batter stand 30-45 minutes. Batter will thicken; do not blend in additional liquid. Keat griddle or large skillet over medium heat; butter griddle. Add batter by spoonfuls and cook, turning once, until pancakes are puffed and browned on both sides. Serve immediately with syrup or fruit.
Preheat the oven to 350°F. Using a whisk, or a stand mixer with the paddle on low speed, cream the butter, sugar, and vanilla until a paste is formed. Gradually add the egg whites as you keep stirring. Add the flour in small batches until you have a smooth batter; be careful not to mix too much. Cover the bowl with plastic wrap and place in the fridge for 30 minutes. You may leave it in the fridge for up to a week, just take it out 30 minutes before using. Line a baking sheet with a liner or spray with a non-stick spray or butter. Place in the fridge for 15 minutes to help the batter spread more easily. Using either a stencil or a piping bag, put the batter onto the cookie sheet in your desired shape. Make sure the batter is thin on the sheet. If you want contrasting colors, set aside a small portion of the batter and color it with cocoa or a food coloring and pipe it on for decoration. Bake for 5-10 minutes, or until the edges turn golden brown. Immediately release from the cookie sheet and mold into your desired shape. The cookies must be molded while still warm.
Heat olive oil. Add eggplant and saute until brown and soft. Add chopped garlic and saute. Add sliced chicken breast, and marinara. Reduce heat. Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.
Beat whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high 6 minutes or until topping thickens and forms peaks. Add remaining 1-3/4 cups milk and pudding mixes; beat on low speed until mixed. Beat on high speed 2 minutes, scraping bowl occasionally. Spoon into pie shell. Refrigerate at least 4 hours. Garnish as desired. Store leftover pie in refrigerator.
Drain and rinse beans. Combine beans, onion, red pepper, cilantro and corn in a very large bowl. In a small bowl, whisk together remaining ingredients except for the chili powder. Pour dressing over beans and mix well. Sprinkle a dash of chili powder over the top of the salad. Cover and chill thoroughly. Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad. (Don't add the avocado until right before serving.).
Heat the oil in a large, non-stick pan. Fry the onion and pepper in the oil until nearly tender. Add the garlic and saute for minute, being careful not to burn. Add a little of the bean liquid until all previous ingredients are soft. Add the beans with the remaining liquid. Add spices and simmer about 30 minutes. Stir in the vinegar just before serving. In the meantime, place rice, water, salt, and "butter" in a pot and bring to a boil. Reduce heat to low and cover. Cook for 15 minutes or until all the water has been absorbed. Add lime juice and allow to rest for 5 minutes. Fluff with a fork and serve with beans over the top.