HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk the butter, icing sugar and salt until frothy and the mixture forms little peaks. Mix in the rum. Add the flour and bind everything together quickly to form a dough. Stand aside to cool for 30 minutes wrapped in cling film. From the dough, make approximately 50 round cookie shapes and place these at least 2.5 cm apart on a baking tray covered with grease-proof paper. Put aside to cool for 10 minutes. Preheat the oven to 180 °C. Bake the cookies in the bottom half of the oven for 15-17 minutes. The bottoms can get slightly brown, the tops should still be light in colour. Allow to cool on a cooling rack. For the filling, melt the chocolate and the butter in a bowl over the hot bain marie. Stir and pour into a litre measure. Allow to cool a little. Use the mixer to beat it into a frothy light brown creme. Smooth this mixture onto the base of one of the baked cookies, and cover with a second cookie. Allow to set on a piece of grease-proof paper. HINT. If kept sealed and in a cool place sweet kisses will keep fresh for about a week.
Wash and prepare kale and set it aside. In a medium stock pot, boil sliced potatoes until tender; drain and set aside. In large stock pot, crumble and brown the Italian sausage over medium heat; after a few minutes, add the onion and saute until sausage is nicely browned and onion is tender. Add garlic and saute a couple of minutes being careful not to burn. Drain any fat from the sausage mixture. Add the red pepper flakes, oregano, basil, chicken stock, milk and half and half. Simmer for 30 minutes. Taste it and adjust seasonings as needed, adding the salt and black pepper. Add the potatoes, heavy cream and then stir in kale. Simmer an additional 15 minutes. Serve soup with some bacon sprinkled on top, if desired.
Preheat oven to 375°F. Melt butter in large frying pan and add the sliced onions and saute until softened, about 2 minutes. Stir in brown sugar, vinegar, raisins or apricots and salt and pepper to taste and cook until the onions are tender and glazed, about 3 minutes. Arrange the pork tenderloins in an oiled roasting pan just large enough to hold them comfortably. Spoon the glazed onions over the pork. Roast the pork until browned on the outside and just faintly pink in the center, about 45 minutes. An instant-read thermometer inserted into the pork should read 155-160°F. Transfer the pork tenderloins to a carving board, cover loosely with aluminum foil, and let stand for 5 minutes. Slice and serve on warmed individual plates with the glazed onions.
Place onion rings in bottom of crockpot. Place meat on top. Add water. Sprinkle ONE package of seasoning on top. Cook on low for 8 hours. Shred roast with forks. Add second package of seasoning and stir well. Turn on high for 1/2 hour. Assemble burritos using tortillas, cheese, tomatoes, lettuce, and sour cream.
Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper. Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour. Using tongs and working with 1 cutlet at a time, coat chicken in flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place on wire rack. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and reduce heat to medium. Cook until cheese is pale golden brown, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Carefully flip cutlets and continue to cook until cheese is pale golden brown on second side and meat is no longer pink in center, about 3 minutes. Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and return to medium heat. Add remaining 2 teaspoons oil and cook remaining 2 cutlets. Serve immediately with lemon wedges.
Preheat oven to 350. Mix flour, sugar, and spices well. Cut in butter until mixture resembles coarse cornmeal. Stir in pecans. Press 2/3 of this into an 8" square pan. Combine boiling water and baking soda. Add molasses and mix thoroughly. Pour over mixture in pan. Sprinkle the rest of the crumbs on top. Bake for 30-35 minutes. Orange Sauce. Combine sugar, flour, constarch, and salt in a small saucepan. Add boiling water and butter. Cook over medium heat, stirring constantly until mixture is thick and clear. Remove from heat. Add lemon and orange ingredients. Serve with Magnolia Manor Dessert.
Place the mustard seeds and dry mustard in a spice grinder or blender and blend until the seeds are broken up. A coarse grind gives the mustard some texture. Place the ground mustard seed and dry mustard in a bowl and pour the water over the top. Stir and cover. Let the mixture stand for 4 to 5 hours, stirring a few times. Put the mixture in a food processor and add vinegar, honey, sugar, salt, pepper, basil, thyme, rosemary, and sage. Puree until it's smooth. If mustard seems too dry, add warm water to make a smooth paste. Store in a jar at room temperature until the mustard mellows to your taste, up to 2 weeks for a very mellow mustard. Enjoy!
Brown ground beef with onion and garlic until beef is no longer pink. Add 2 cans of pork n beans and cook until heated thorough. Salt and pepper to taste. Tastes good with toast!
Remove the excess moisture from the block of tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for an hour or two. Now cut the tofu block into triangle shapes, about two inches long. Pour the oil into the wok and heat, when you dip a chopstick into the heated oil and bubbles rise from it the oil is ready for use. If the oil smokes it is too hot. Using the wok's spatula, slide the tofu triangles one at a time into the hot oil. Fry on both sides until golden brown. Scoop the triangles out of the wok and allow them to drain on the wok's draining grill (or place on paper towels). Once the triangles are drained and cool, it's a good idea to give them a second deep frying. This deepens their golden color and makes them nice and crisp. Place once again on the grill to drain and cool. The final step requires that you place the fried tofu triangles in a colander and run very hot water over them. I put the colander in the sink and allow the hot water from the faucet to run over the tofu, while I simultaneously pour boiling water from a pot over the triangles. This hot water bath completely leeches all remnants of oil from the tofu, resulting in tofu that you would never imagine as having been deep fried. Pat dry the tofu and serve with rice or noodles and a little shoyu, or use the fried tofu in another recipe.
CHICKEN: Heat oil in skillet. Mix flour, salt& pepper. Light beat egg& water. Dredge each chicken piece in flour, then dip each side of chicken in egg wash. Place in pan in single layer& saute to a golden brown, turning once. about 2 min. per side. Transfer to a baking pan just large enough to hold the chicken in a single layer. Tent with foil to keep warm. Preheat broiler SAUCE: Wipe out the skillet& add oil over med heat Add shallots& spinach; saute until spinach is completely wilted. Stir in chick broth, wine and cream. Bring to boil& cook 12 minutes until reduced by half Season with cayenne& salt Remove foil& spoon sauce over chick breasts. Divide the mozzarella over the tops of each piece of chick. Broil chicken 4 to 5 inches from the heat 2 to 3 minutes or until cheese bubbles& is light golden brown.
Place pork in the slow cooker, and sprinkle it with the salt, vinegar, garlic powder, and liquid smoke. Cover and set on HIGH for 6 hours. Remove pork, and place into a large dish; reserve all the liquid into a container, and set aside. Shred the pork with 2 forks, and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce. Cook on HIGH for 1 more hour.
Allow bread to sit out while mixing (bread is better a bit stale than fresh). Whisk eggs, continue whisking while adding milk, vanilla and your desired amount of cinnamon. Dip bread in mix and flip. Place bread on greased frying pan or skillet (medium heat). Flip after browned (like grilled cheese). Toast is done when no longer saturated with mixture. Butter toast (like waffles or pancakes) and sprinkle desired amount(s) of sugar (not syrup.trust me, you'll be hooked!).
Spray a large skillet with Pam. Melt the butter using a low flame. If the potatoes are not already sliced, slice them prior to melting the butter. Add the potatoes and cook for about 3 minutes in the butter. Add salt and pepper to the potatoes. Increase the flame and add 1 and 1/4 cup of sauce and stir. When the sauce is heated crack the eggs into the skillet. I always push the potatoes and sauce around to make room for the eggs to hit the skillet directly and not land on potatoes or sauce. I also always drop the eggs so that they are not touching one another. Cook the eggs until desired doneness (I flip mine gently to cook both sides.). When the eggs have a few minutes left drizzle the remaining sauce over them and add some grated cheese. Yummmmm! (I always use sauce that was made with fresh garlic and contains basil.).
Cream butter, sugar and eggs together using a mixer. In a separate bowl, sift together all dry ingredients except cinnamon-sugar mixture. A little at a time, add the dry ingredients to the creamed butter/sugar, mixing to incorporate the flour mixture before adding more. Chill dough in the refrigerator until it is firm enough to roll into balls (check it after about 15 minutes). Preheat oven to 350 degrees. Using about a tablespoon, roll dough between your palms to form a small ball. Roll each ball in the cinnamon-sugar mixture. Place cookies on an ungreased cookie sheet, making sure you space them about 2 inches apart since they spread quite a lot. NOTE: After making each cookie sheet of balls, put the dough back into the refrigerator until you are ready to make the next batch so that it stays chilled enough to handle easily. Bake cookies for 8-10 minutes. Let cookies cool for a few minutes on the baking pan, and then let them cool completely on wire racks before packing them into cookie tins.
Preheat oven to 350 degrees. Heat oil in a skillet. Add chicken, onion, garlic, and bell pepper. Sautee for about 5 minutes or until veggies are tender. Add tomatoes, chiles, salt, pepper, thyme, and oregano. Let simmer while you do other steps. Boil spaghetti until al dente (about 6 minutes). While spaghetti is cooking, in a medium saucepan cook evaporated milk, 1/2 c of the milk, ground mustard, garlic powder and 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Stir regularly as it will stick to bottom of pan. Whisk the cornstarch and the remaining 1/4 c of milk together. Then, whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes. Off the heat, gradually whisk in the grated cheese until melted and smooth. Spray a 9x13 casserole dish with nonstick spray. Mix the drained spaghetti, chicken/tomato mixture, and cheese sauce. You could probably eat it at this point, but I chose to cook mine in the oven for 20 minutes.
Mash together or beat with mixer the butter and cheeses. Add all ingredients excpet nuts. Beat till smooth and fluffy. Fold in walnuts. Dip may be covered and stored in fridge, serve only slightly cool so you can spread it. More nuts may be added if desired.
In Hobart mixing bowl, combine all ingredients except canola oil and mix with whip on speed#2 until well mixed. While continuing to mix, slowly add canola oil until all is incorporated. Store in a covered cambro, label, date, initial and refrigerate.
Combine sherry, cream of mushroom soup, onion soup mix, water, and stew meat in a roaster pan. Cook at 250 degrees for 3 to 4 hours (until tender) stirring occasionally and adding water if needed. Serve over cooked egg noodles.
Whisk together all ingredients. Taste and adjust seasonings. Use fresh garlic if not pressed for time! Allow at least 1 hour before using for flavours to mingle.
FOR THE BATTER: Blend the flour, sugar, and salt in a food processor or blender. Add the milk, water, eggs, butter and vanilla extract, and process until smooth. Set aside for 30 minutes. FOR THE FRUIT: While batter rests, hull and halve the strawberries. Toss with blackberries and raspberries, sugar and Grand Marnier, if using, in a medium bowl; set aside. FOR THE FILLING: Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract. TO MAKE THE CREPES: Heat a 6" nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating. Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly. Cook until the batter sets, about 30 seconds. Flip the crepe and cook the other side until just barely golden. Repeat with remaining batter, stacking the crepes as they cook. FOR THE FILLING: Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe. Fold crepe in half, then half again to make a triangle with the filling in the tip. Repeat with the remaining crepes and filling. Stack filled crepes neatly on serving platter. *THE CREPES CAN BE PREPARED UP TO THIS POINT A DAY AHEAD, COVERED TIGHTLY WITH PLASTIC WRAP AND REFRIGERATED OVERNIGHT. TO SERVE: Preheat an oven to 250°F. Cover crepes with foil and warm in the oven until heated through, about 10 minutes. Spoon the macerated berries over the crepes and serve. Enjoy!
In medium frying pan over medium heat, saute onion and celery until tender, about 10 minutes, stirring occasionally. Into large bowl, tear bread into small pieces. Add onion mixture, ground beef, carrot,salt,pepper,egg, and 1/2 of tomato sauce and mix well with a spoon. Turn mixture into a meatloaf pan( I use one with an insert that lets any grease drip to the bottom of the pan) and shape into a loaf. If not using a meatloaf pan, in a 12" by 8" baking dish, shape mixture into a 8" by 4" loaf. In a small bowl, mix the brown sugar, vinegar, mustard, and remaining tomato sauce. Spoon mixture evenly over meatloaf in pan. Bake at 350 degrees for 1 1/2 hours. Serve meatloaf warm or cover and refrigerate to serve cold later.
Boil chicken with water and ginger until tender. Reserve the liquid. Soak noodles in warm water for a few minutes until soft. Cut chicken into bite-size pieces. In large skillet, saute garlic in oil; add onion, celery and carrots and cook until tender. Gradually add chicken, noodles and liquid a little bit at a time. Add salt, pepper and soy sauce. Garnish with green onions.
Brown ground beef, onion and green pepper. Drain grease. Add salt, pepper, chili powder, tomatoes and kidney beans to meat mixture. Let simmer while preparing the corn muffin mix. Mix muffin mix per package instructions omitting any egg and using the 1 cup of milk. Pour meat mixture into casserole, top with muffin mix. Bake in 400 degree oven 20-25 minutes, or until muffin mix is cooked through (mine always takes 25 mins.). Sprinkle cheese on top and bake for another 5 minutes until cheese is melted.
Whisk together oil, liquids, and seasonings. In large bowl, pour over tomato, olives, beans, onion and potatoes. Refrigerate. Grill tuna steaks (preferably over charcoal) until just barely pink in the middle. Gently break up with fingers and lightly toss with veggies.
Combine gingersnap crumbs and ginger in small bowl; set aside. Beat cream cheese in small bowl at medium speed with electric mixer until smooth. Add yogurt and vanilla. Beat at low speed until smooth and well blended. Stir in chopped peaches. Divide peach mixture between two 6 oz. custard cups. Cover and refrigerate 1 hour. Top each serving with half of gingersnap crumb mixture just before serving.
Mix Mayo, cream cheese, cheddar cheese and onions in a greased quiche pan or similar. Top with crumbled up crackers: well enough to coat, but not too thick. Bake at 350 degrees for about 15 minutes, until just bubbling on edges. Remove and top with bacon and dribble glaze. Put back in oven to finish . Need to see bubbling edges and a nice toasty brown crackers. remove and serve with remaining crackers! Yummy!
In blender, place all ingredients in order listed; cover and process until blended. Pour into chilled glasses. Serve immediately.
Preheat oven to 375 degrees F. Cornbread topping:. Mix ingredients togehter only to moisten. Filling:. Lightly brown the sauaage over medium heat and drain. Stir flour in with meat. Slowly add tomato juice while stirring and cook to thicken. Drain corn and beans, reserving liquid. Add to meat mixture. If sauce/meat mixture gets too thick, thin with reserved vegetable juices or more tomato juice. Pour meat mixture into 2 quart casserole. Top with cornbread dough dropped by spoonful. Bake at 375 degrees until browned and bubbly, about 25 minutes.
Brown hamburger meat with onion and drain. Meanwhile, in sauce pan heat milk, soup, sauce and chiles. Stir in Velveeta over low heat, stirring regularly, until melted. Add about half of sauce mixture to meat. Roll meat mixture into tortillas and place in baking dish. Pour remaining sauce mixture over top of rolled enchiladas. Top with grated cheddar cheese to taste. Bake at 350 until bubbly.
Thaw onions.Roll in paper towels, squeezing out excess moisture. Preheat oven to 425. Mix together the onions, cream cheese, Parmesan cheese, and mayonnaise until well combined. transfer to a shallow 2 quart souffle dish. Bake for 15 min until golden . Serve with corn chips or crackers.
Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides. As the chicken pieces finish browning, remove them to a plate and set aside. Turn the heat down to medium and add the onion. Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes. Add the garlic and cook for 2 more minutes. Return the chicken to the skillet. Add the wine, let it boil rapidly for a minute and stir with a wooden spoon to remove any bits that may be stuck to the pan. Add the chicken broth, turn down the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Cook until the chicken is completely tender, about 20 minutes. Meanwhile, bring a small pot of salted water to a boil. Add the asparagus and cook until it is crisp-tender, about 2 to 3 minutes, then drain. Add the asparagus and peas to the chicken, and cook for 3 to 4 minutes to heat through. To serve, heat the cooked potatoes and divide them among 4 bowls. Add chicken, asparagus and peas to each bowl and spoon some of the sauce over the top. Enjoy!
Drop 1/2 cup butter and a pinch of salt into a pan containing 1 cup of hot water. Bring to a boil and add 1 cup of sifted flour. Stir and cook thoroughly until it comes together and pulls away from the pan. Turn off heat and add 4 eggs, beating after each egg you put in. Gently flatten the dough and cut into 1 1/2 inch squares (cutting very gently and quickly). Drop squares into 375 degree deep fat. As the beignets brown, they will turn over by themselves. Lay out some heavy brown paper and drain the beignets well on this paper as you remove them from the fat. Immediately sprinkle with a generous amount of powdered sugar and serve right away while still hot. Great with cafe au lait. Be sure to set a castor of powdered sugar on the table so more can be added if needed.
Peel carrots and parsnips and cut up coarsely. Chop onion and place in bowl with butter and garlic; microwave on high for 5 minutes and set aside. In crock pot place parsnips, carrots, broth or water, the onion mixture and cover and cook high 6 to 8 hours or until vegetables tender. Puree with hand blender or remove and puree in batches. Season to taste. Stir in desired amount of cream to color and flavor soup. Serve hot. Garnish with chopped fresh parsley.
Mix the yogurt, sugar, vinegar and oil together. Add mustard (the mustard taste comes through a lot, so only use if you are in the mood) if you like. Stir in the onions, chives, dill and garlic. Let it sit for a few minutes up to a few hours in the refrigerator for the flavors to marry. Serve or use cold.
Preheat the oven to 350°; line a rimmed baking sheet with foil. In a small saucepan, bring the Dr Pepper and butter to a boil over med-high heat. Simmer until the liquid reduces by half, about 15 minutes. Stir in the pecans and continue to cook until the liquid becomes a sticky glaze, 3-4 minutes. Add a big pinch of salt, stir, and transfer to the prepared baking sheet. Bake, stirring once or twice, until toasted, about 10 minutes.
In a small bowl, combine the sugar, cornstarch and mustard. Stir in water and teriyaki sauce until smooth; set aside. In a large skillet or wok, stir-fry beef until no longer pink; drain and set aside. In the same pan, stir-fry vegetable blend and onion in oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beef; heat through. Serve with rice and sprinkle with sesame seeds.
Grease 4 straight sided microwavable cups, put 1 tbsp jam in base of each cup. in small bowl melt butter. Add sugar and egg to a bowl with the melted butter. sift in the flour and baking powder mix well adding with the 1/2 cup milk. put mixture evenly in mugs, (it shouldn't come to the top of the mug, as it rises when cooked). Microwave for 3-4 1/2 minutes. Run knife round the edge of cups. Tip into a serving bowl, leave to stand for one minute then, voila, bon appetitte.
Cook the ravioli according to package directions. Melt the margarine over medium heat in a skillet. Saute the mushrooms, then set aside. Add more margarine to the same skillet, if needed, and turn the heat down to medium-low. Add the shallots, cover, and cook for 5 minutes. Add the Marsala wine, thyme, parsley, and pepper. Stir until the liquid is reduced to 2-3 tablespoons. Add the cream and stir constantly until reduced by half. Stir the mushrooms into the sauce, then spoon onto the ravioli.