HumbleIntelligence/food-ner-1-Million huggingface dataset:
Process almonds in a food processor 9 minutes or until a paste forms, stopping to scrape down sides. Beat egg whites at medium speed with an electric mixer until stiff peaks form. Combine almond paste, sugar, cardamom and cinnamon in a bowl, mixing with hands until blended. Add egg whites; knead by hand until smooth and doughlike consistency. Wet fingers with water, and shape dough into 1-inch balls (about 1 tablespoon dough for each cookie). Slightly flatten with thumb. Place cookies on a parchment-lined baking sheet. Top each with almond sliver pressed in lightly. Bake on middle rack of oven at 325° for 15-20 minutes or until bottoms are lightly browned. Remove cookies immediately to wire racks; cool.
Cut steak into 1/2 inch wide strips about 1 1/2 inches long. Saute mushrooms, onion and garlic in butter in a large skillet until tender, not brown. Remove from pan. Brown steak in the same pan. Mix the water, bouillon, salt, worcestershire and paprika; add to skillet and heat to boiling. Cover and simmer 5 minutes. Mix the water and flour until smooth. Stir into the skillet. Add the vegetables and cook 1 minute, stirring constantly. Add the milk and sour cream to the skillet and heat, stirring smooth. Do not boil. We serve over mashed potatoes or egg noodles.
For the pancake mix combine flax seeds, flour, cornmeal, oats, dry milk, sugar, baking powder, baking soda and salt in an airtight container in the refrigerator until ready to use. For the pancakes, put 1 cup of the pancake mix, egg, oil and water into a large bowl and stir together with a fork just until combined. For each pancake, pour about 1/3 cup of the pancake batter onto a greased griddle and cook, flipping once, until golden brown and cooked through.
In large bowl, stir together water and coffee until dissolved. Cool to room temperature. Stir in sweetened condensed milk and almond extract. Gently fold in whipped cream and nuts. Pour into an 8" square baking pan or 9" x 5" loaf pan. Cover and freeze until firm, about 8 hours.
Cook pasta till al dente. Rinse with cold water and set aside to drain. Mix crab and veggies. Add to pasta. Mix sour cream, mayonnaise, milk and dressing mix. Pour dressing over salad and mix. Add cheddar and mix through. Chill for 30 minutes to set flavors. Enjoy on a bed of lettuce with crackers of your choice.
Add all ingredients to slow cooker, mix well. Chicken should be covered by liquid, if not, add more water. Cook on low 8 hours. The chicken should be falling apart already, just continue to shred it.
Dough: Put the 1 1/2 cup water in the bread machine. Add the other ingredients in this order: sugar, salt, oil, flour, yeast, garlic powder, onion powder, oregano and black pepper. Place bread machine on dough setting and start. Note the amount of time your bread machine will take and set another timer for this amount (or do it manually, I use the timer on my microwave for for this). As soon as the dough forms a ball (several minutes) add the 3 tbsp lukewarm water. This amount of flour is more than most bread machines can handle, so check every 10 minutes when it is not actively mixing. If it's getting too high, just stop the dough cycle and restart it (this is why the other timer is needed). At the end of the time (on my machine it is 130 minutes) turn off the bread machine and remove the dough. Grease a large pizza pan (or a large rectangular cookie sheet with sides, or 2 small pizza pans) and turn the dough out on it (I usually put a bit of oil or cooking spray on my hands so It doesn't stick to me). Spread the dough evenly on the pan, making it higher on the edges of the pan for a crust. Cover with plastic wrap and let rise until double. About 15-20 minutes. Toppings: Brush the dough with olive oil and sprinkle with oregano and garlic powder. Add as many optional toppings as you wish (invent some if you wish). Sprinkle with parmesan. Bake until golden about 15-20 minutes at 350°F.
Roughly chop the cucumbers, peppers, tomatoes and red onion into 1-inch cubes. Put each vegetable, separately, into a food processor fitted with the steel chopping blade. Pulse each until coarsely chopped. Do no overprocess! After each vegetable is cut, combine them in a large bowl (preferably that has a cover). Add garlic and mix well. Whisk together the olive oil and vinegar; add salt and pepper. Combine with tomato juice then pour the combination over the vegetables. Mix well. Chill thoroughly before serving.
Melt butter and peanut butter in a double boiler. Remove from heat. Stir in sugar. Roll into 1 inch balls and place on cookie sheet. Chill in refrigerator at least 30 minutes. Melt Chocolate chips and 1/4 bar of parafin. Dip balls into melted chocolate one at a time. Remove and place on waxed paper.
Preheat oven to 350 degrees. In a large bowl, combine all dry ingredients (both types of flour, Splenda, baking powder, salt, and cinnamon). In a separate bowl, mix together all wet ingredients (mashed bananas, egg substitute, applesauce, and vanilla extract). Add wet mixture to the bowl with the dry ingredients, and stir until just blended. Don't over-stir! Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, or until a knife inserted in the middle comes out clean.
Heat oil to 400 degrees. In a bowl mix all of the ingredients together. JUST UNTIL BLENDED. Drop bater by Tablespoon full into hot oil. Do not add too many at once or it will lower your oil temperature. Fry 3 to 5 minutes turning once. Remove, drain on paper towel. Serve warm drizzled with syrup.
Combine sugar, evaporated milk, syrup and 1 t vanilla in small saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Remove from heat and stir in 2 T butter. Enjoy!
Preheat Oven to 350 degrees. Combine sugar with melted butter and stir in mashed bananas, eggs, and vanilla. Pour flour over banana mixture and sprinkle with baking soda and salt. Mix just until no dry spots remain- do not over mix. Prepare pans by spraying liberally with cooking spray and coating the sides with sugar by swirling and tapping. Fill pans 2/3 of the way full and sprinkle more sugar on top. Bake for 30-40 minutes depending on pan size. Bread is done when a toothpick inserted into the middle comes out clean. Let cool and invert to remove loaves.
Preheat oven at 400°F. Line 2 baking sheets with aluminum foil. Microwave honey for about 25 seconds to liquefy. Brush one side of wonton with honey and place on baking sheet, honey side up. Bake until brown for about 7 minutes then transfer to a cooling rack. Filling: Beat cream cheese, honey, and vanilla until smooth. Place 1 wonton on a plate, spread with 1 tablespoon of the filling. Place sliced berries on top of filling. Place another wonton wrapper on top and spread with another tablespoon of filling. Next, add blueberries on top of filling. Put a third wonton wrapper on top of berries and garnish with strawberries and blueberries.
Chop apples into 1/2 inch cubes, and sprinkle the lemon juice over all. Combine apples with celery, pecans and raisins in a serving dish. Combine mayonnaise and peach preserves in smaller container and pour over apple mixture. Stir. Refrigerate. Serve on lettuce leaves, if desired.
Boil the eggs for 8-10 minutes, then cool under cold running water. Peel the eggs and halve lengthwise. Remove the egg yolks and chop them finely. Put 12 shrimps aside for garnishing. Chop the rest of the shrimps as finely or coarsely as you wish. Mix with sour cream, grated lemon zest, ground caraway seeds and chopped dill and egg yolks. Season with salt and pepper. Spoon the filling onto the egg whites. Place on a serving tray, garnish with whole shrimps and dill sprigs.
Set oven to 375 degrees. Grease a 8x8-in baking pan. In a blender or food processor, beat the eggs for 2 minutes. In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the melted butter and the vanilla. Stir in the chopped nuts. Spread the batter in prepared pan. Bake for 45-50 mins, or until the cake tests done. Cool.
Combine all ingredients into blender and blend until smooth. Done! Adjust salt, pepper, and sugar to taste. Goes great on a summery salad, or one with oranges and apples!
Wash srimp. Remove veins and remove shells. Bring water to a boil in a pot. Add chopped onion and tomato (I may fry it in a little oil first until soft). Grind shredded coconut , cumin ,turmeric, black pepper, & ground coriander in a spice or coffee mill. Add this spice mixture and the fresh ginger to the boiling pot of water, onion and tomatoes. Add the shrimp and cook covered over a low heat for 15 minutes. Heat oil in a small frying pan and fry fennel seeds until (reddish) brown then add the curry leaves and green chilli. When shrimp is cooked pour in fennel mixture. Check for salt. The consistency should be watery like sambar. Coastal region shrimp kulambu (not sure of this words meaning, I think it means easy curry) is ready! Serve hot with plain steamed rice.
Preheat oven to 350 degrees. Fill muffin tins with paper liners. In a large bowl combine eggs, milk, water, and oil. In another bowl mix together dry ingredients. Add dry ingredients to the egg mixture and mix until just moist. Add chilies and cheese. Spoon into muffin tins 3/4 full. Bake for 20-22 minutes.
Add wine, paprika, pepper and Dijon mustard to slow cooker. Start cooker on high. Add beef and mushrooms. Cook on high for 2 hours. Reduce to low for 30 minutes At this stage you can check you meat and decide if you want to cook it further before adding the other veg. This would depend on the cut used and how tender you want the meat. Add sweet potato. Cook for another 30 minutes. Add asparagus and similar amount of green beans. Cook for 30 minutes. Take out 1 cup of liquid and mix sour cream into it. Mix back into stew. Serve.
Cook pasta according to package directions. I use Barilla Whole Wheat Rotini. While the pasta is cooking, chop pepper, tomatoes, celery and olives and place in a bowl. In a separate bowl, combine miracle whip, ranch dressing, lemon juice, garlic and herbs and mix until blended. *Add more or less spices to taste. Once pasta is cooked, drain and put in a large bowl. Add vegetables, tuna and Miracle Whip mixture to pasta. Mix until well blended. Refrigerate until cool. Serve and enjoy!
In a medium pot over medium high heat melt butter. Add bacon, onions, celery, carrot, and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more. Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon. Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Top with shredded cheese or green onions if desired.
Wash onions, trim ends and remove outer layer (keep whole). Cook in salted boiling water for 30- 50 minutes (depending on size of onions) until soft and onion layers start to 'come apart'. Drain water, and toss onions w/ margarine, sugar, salt and pepper. You can make this recipe a day or 2 in advance, store in fridge, and heat up in microwave just before serving.
Gently melt the butter & oil in a large pan which can be covered. Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden. Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink. Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano. Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld. As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best. After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.
Soak 2 cups sweet (sticky) rice in 3-4 cups water, or enough so water exceeds the rice by at least 1 inch. Soak for at least 40 minutes (if you lose track of time, it's no problem - sticky rice can soak up to 4 hours or longer). Note: Sweet rice has a hard outer shell that needs to soften before it can be cooked. While rice is soaking, prepare your steamer. Line a bamboo steamer or colander with 2 layers of banana/bamboo leaf, OR use cheesecloth, or a clean kitchen cloth. To clean and thaw the leaf (if frozen), rinse under hot water. Cut the leaf large enough that it extends over the top. Place steamer over a large pot, and have a tight-fitting lid ready. Place bacon in a large frying pan/wok together with 1-2 tablespoons water. Fry over medium-high heat until cooked (chewy, not crisp). Remove from heat, leaving all or half the fat in the frying pan. Remove bacon from the pan and cut into small pieces (I use a clean pair of scissors for this, like they do in Asia - much faster and easier than a knife!). Place it back in the frying pan. Also add to the frying pan the shallots or onion, mushrooms, garlic, and chili. Return to medium-high heat and stir-fry 1-2 minutes, until fragrant. If your pan becomes dry, add a little water (1-2 Tbsp.). Turn heat to low. Add the drained sticky rice, plus the fish sauce and soy sauces. Also add half the green onion. Stir until the color of the rice has consistently darkened . Remove from heat. Transfer the rice from the frying pan into your prepared steamer. Make sure there is at least 1 inch of water in the pot. Cover with the lid and steam over high heat for 30-35 minutes. (You may have to add more water to your steamer partway through.). After 30 minutes, remove from heat. Allow to sit (with lid on) for 5 minutes. The rice should be soft, sticky, and slightly translucent. If there are any hard grains, steam 5 minutes longer. (Dig down into the middle of the rice when testing for "done-ness".). Taste-test the rice for salt. Sprinkle over a little more fish sauce if not salty or flavorful enough. If too salty, add a sqeeze of lime juice. Gently stir rice with a fork or chopsticks to mix inches. To serve, slide the banana/bamboo leaf directly onto a serving plate. Or, if you want to pretty it up, line a serving bowl or plate with a fresh banana leaf. Mound the rice on top and sprinkle with remaining spring onion (add optional garnishes too if desired). ENJOY!
Heat oil in a small fry pan. (I used a small saucepan.). Add onion; cook on low heat until translucent. Add zucchini, (I only used 1 zucchini) salt and pepper. Do not overcook. Zucchini should still have crunch. In a large bowl whisk eggs (I used 4 eggs ), and salt. Add the zucchini mixture; mix. (I put in eggs then added onion mixture). Add finely diced sage or basil now if using. Add only 1 leaf; don't go crazy. Coat bottom and sides of fry pan with olive oil. (I used Pam after I lifted out veggies, and took out most oil in a sauce pan with a little oil). Add zucchini egg mixture; have on low heat. Keep lifting up omelet and letting it run underneath; when almost dry on top, flip). Cover saucepan with a plate. Here is the hard part. SLOWLY, with the bottom part cooked, flip the mixture onto the plate and slide back into the pan, uncooked side down. Finish cooking. DO NOT BURN YOURSELF TRYING TO DO THIS. I have found a couple of seconds in microwave will set eggs nicely.
Beat eggs and egg substitute until frothy; add sugar and beat well. Add condensed milk, evaporated milk and vanilla, mixing well. Pour mixture into a large, heavy saucepan. Cook over medium heat until mixture comes to a boil; boil 1 minute, stirring constantly. Let mixture cool. Add milk. Pour into freezer can and freeze mixture according to manufacturer's instructions. Let ice cream ripen about 1 hour.
Preheat oven to 350°F. Cook macaroni in boiling salted water according to package directions. Drain. Melt butter in a skillet. Stir in flour. Add cream and stir until slightly thickened, about 3 minutes. Add cream cheese, pimiento, and chicken broth, and stir until cream cheese melts. Add chicken and macaroni. Stir well. Pour into a lightly greased casserole dish and season with salt and pepper. Bake for 30-45 minutes, or until bubbly.
Season chicken with salt and pepper and set aside. Combine breadcrumbs, parmesan cheese, parsley, and salt and pepper to taste. Pour flour onto a plate and set aside. Do the same with eggs and then with breadcrumb mixture. Dredge chicken in flour and tap away excess. Dip chicken into egg. Cover chicken with breadcrumbs and press them inches Heat oil in frying pan. Fry chicken on the first side for about 2 minutes, flip and fry for another 2 minutes. Repeat until chicken is browned and cooked through. If you've pounded the chicken thin enough, cooking time is greatly reduced. Once chicken is cooked, place on a paper towel-lined plate in order to absorb excess oil. Serve with a squeeze of lemon and additional lemon wedges.
To Make the Meatballs: Cover the bread with water or milk and soak until the bread is softened. Remove the bread and squeeze to remove the liquid. In a large bowl, combine the beef and pork. Add all the meatball ingredients and mix well. Form about 1 tablespoon of the mixture into small balls and roll them in the flour. Reheat the skillet and add additional oil if necessary. Brown the meatballs in batches over medium heat, shaking the pan frequently so that the balls retain their round shape. Remove and drain. To Make the Sauce: Heat the oil in a skillet and saute the onion, bell pepper, and garlic until soft. Add the paprika, cayenne, and the flour. Continue to cook for an additional minute. Whisk in the sherry and chicken broth, bring to a boil, and reduce the heat. Add the meatballs to the sauce and simmer, turning the meatballs occasionally, for 20 to 25 minutes until they are cooked and sauce has thickened slightly. Serve the albondigas with the sauce, garnished with the parsley and speared with a toothpick.
Preheat the oven to 450 degrees F. Prepare baking sheet with a light coating of cooking spray. Sift together the flours, salt, sugar, baking powder, and baking soda. Stir in the thyme. Cut in the butter, then take up the flour and roll briskly between the palms of your hands so the mixture has the consistency of coarse cornmeal. This step can also be done in a food processor fitted with the steel blade, using the pulse action. Stir the milk and yogurt (or buttermilk) into the mixture. Lightly flour your hands. Using your hands, bring the dough together until it forms a lump. Use care in not over keading the dough (as you would with bread) as that will result in hockey pucks not biscuits. It will be slightly sticky, that's okay. Again, the less you work the dough, the lighter your biscuits will be. Roll out to a thickness of about 3/4 inch and cut into squares, triangles, or rounds. For bite-size biscuits, cut into squares, then cut the squares diag onally into small triangles. Place on the prepared baking sheet and bake for 12 to 15 minutes, until they're just lightly browned. Caution, the smaller your biscuits, the shorter the baking time. Serve warm.
For the garlic: heat the oven to 375°. Place the garlic head on a sheet of heavy-duty aluminum foil; rub with the olive oil. Wrap the garlic securely in the foil; roast until tender, about 50-60 minutes. Remove from the oven; set aside to cool at room temperature. Unwrap the garlic; halve crosswise with a serrated knife. Squeeze out the softened garlic pulp into a small glass bowl, or scoop it out with a teaspoon or small knife. Cover the bowl; refrigerate until ready to use. Scoop the avocado flesh into a mixing bowl; pour the lime juice over. Lightly mash until still slightly chunky; stir in the cilantro, 1-2 T. of the roasted garlic, shallot, jalapeno pepper and salt. Serve immediately with corn tortilla chips.
Measure granola in a bowl. In a saucepan heat corn syrup with honey, just to boil. Remove from heat. Add peanut butter, vanilla and salt. Stir until smooth. Pover over granola and stir until evely blended. Press into a buttered 8 in cake pan. Chill until set. Cut into bars.
Separate and put the sausages in a pot, generously cover them with cold water and then add the salt and vinegar - give it a bit of a stir. Bang a lid on the pot, bring it to the boil then reduce the heat and gently simmer snags for 8 (thin) - 10 (thick) minutes before removing from the pot and draining. Melt the butter in same pot and fry the onions and apple for approx ' 5 minutes. Add curry powder, salt, pepper and herbs and stir over heat for 3 - 5 minutes. Slowly add water and stock cubes and bring to the boil while stirring. Remove the skins from the sausages - good luck, try to get to them quickly, whilst performing steps 3 & 4 and before the skin starts to dry - slice thickly on an angle (4 pieces per snagger) and add to the sauce. Reduce the heat, add sultanas and simmer for 10 - 15 minutes. Blend the flour with 1/4 cup of water, add to the curry and stir until the sauce boils and thickens. Serve with either rice or mashed potato.
Between 2 sheets of wax paper, flatten chicken breasts 1 at a time to 1/8 inch thickness using heavy saucer or other pounding device. (I use my wooden rolling pin for this.) Continue until all chicken breasts have been flattened, refrigerate until ready to cook. When ready to cook, sprinkle both sides of the chicken with sesame seeds, cayenne and salt. Set aside while preparing grill. If using a charcoal grill, allow coals to burn until they are mostly covered with white ash and a few red spots show through here and there. This should take about 40 minutes. When fire is ready, place chicken on grill and cook until no longer pink but still mosit in center, about 1-1/2 minutes on each side. Cut chicken into then strips. Serve with warmed corn tortillas, chopped avacado, shredded lettuce, salsa, sour cream.
Sift the flour and salt together in a bowl, make a well in the centre and stir in the egg, then gradually add half the milk and water, beating well until the batter is creamy. Add the remaining liquid and whisk the batter until smooth and light. Stand in a cool place for 20 minutes. Set oven to 425°F or Mark 7. Place the apples in melted butter in a heavy frying pan and add the lemon peel, juice, cinnamon and sugar. Cook gently until the apples are just soft. Put the lard in a 7 1/2 - 8 inch square roasting tin and heat at the top of the oven until smoking. Very carefully arrange the apple mixture in the hot fat, then pour the batter over. Bake for 20 minutes, then reduce the temperature to 375°F or Mark 5 and bake a further 20 minutes until the batter is firm and golden; because of the apple mixture, it will not rise as much as a plain batter. Serve with custard or cream.
Cook pasta according to package directions. Drain and rinse. Place pasta plus all remaining salad ingredients in a large bowl. Mix or shake all the vinaigrette ingredients together. Pour dressing over salad mixture, tossing to coat. Cover, and refrigerate 8 hours or overnight. Toss gently before serving.