HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixer bowl, beat eggs until light. Add sugar, butter and water and mix well. In a separate bowl, sift together flour, baking powder and spices. Stir into the egg and sugar mixture. Mix in raisins, if desired. I also sometimes add nuts. Shape into 1 inch balls. Bake on greased baking sheet at 350 degrees for about 8 minutes or until light golden brown. Cool on wire racks. Toss cookies, a few at a time, in icing to coat. Place on waxed paper until the icing hardens. Or if you prefer you can skip the icing and just dust with powdered sugar. Store in a covered container up to 1 month. Icing:. Whisk together all ingredients until smooth.
Combine the squash, onion, sugar, and salt with enough water to cover. Bring to a boil, reduce and simmer until tender, drain. Spoon squash mixture into a bowl and mash. Add butter and mix. Stir in the eggs and add the cheddar cheese, milk, bread crumbs and cayenne pepper and mix. Spoon into a buttered 8x8 baking dish. Sprinkle with Parmesan. Bake at 350 for 30 minutes or until brown and bubbly.
Line cookie sheets with waxed paper. In large saucepan, combine brownie mix, milk and butter. Cook over medium heat until mixture comes to boil, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat. Add peanut butter and vanilla, blend well. Stir in oats. Carefully fold in M&Ms. Drop dough by tablespoonfull onto the cookie sheets. Let cool until set.
Put all ingredients in a large pot with the seasonings. Simmer until the peas are tender but stil firm. Add the hominy & cook till thickened. Serve hot.
Preheat oven to 400 degrees. Place all ingredients in a large bowl and stir gently to combine thoroughly. Pour mixture into a 13x9x2 inch pan. Cover and bake for 30 minutes. Uncover and bake until top is golden brown, about 45 minutes. Serve hot.
Cook pasta according to package directions. Place cooked and drained pasta in separate bowl. Heat oil in skillet and saute chicken, onion, mushrooms, and garlic.Remove from skillet;set aside. Add wine to same skillet and simmer over medium heat until liquid is reduced by two-thirds. Add heavy cream and sour cream and heat through. Remove from heat and swirl in butter. Toss with pasta.
Wrap each beet in aluminum foil. This number of beets fit comfortably in a 6 qt slow cooker. Set to High and cook for 3 to 5 hours. Test by piercing one of the larger ones for doneness.
Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Add 1 tsp salt, 2-3 chopped green chillies, 1 tsp whole black peppers, the curry leaves and mix well. On a plastic piece of paper place a ball of this and flatten it by hand. Deep fry this in oil and turn over until the vada turns golden brown.
Heat a little olive oil in a wok or deep skillet. Add egg and cook slightly. You want to cook it all the way through, but don't over cook it. You don't want it to brown in this stage. Remove egg, break it up and set aside. Add a little more oil. Reheat chicken in the pan. Add rice and egg and toss until heated through. Serve immediately.
Cake: Preheat oven to 350 degrees. Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use. Combine remaining lemonade concentrate, cake mix, sour cream, cream cheese and eggs in large bowl. Add food coloring (if desired) and mix thoroughly. Beat with mixer until well blended. Spoon batter into paper-lined muffin tins, filling 3/4 full. Bake at 350 for 20 minutes or until cooked through. Cool completely before frosting with Lemon Cream Cheese Frosting. Frosting: In a large bowl, cream together all ingredients until thick, smooth, and spreadable; use immediately. Store frosted goods covered in the refrigerator; bring to room temperature before serving.
Melt half the ghee or butter over medium heat and fry the onions, garlic, ginger, green and red chillies until the onions are just soft (3-4 minutes). Remove from the heat and allow to cool slightly. Put the yoghurt in a blender and add the onion mixture, blend to a puree and set aside. Heat the remaining ghee or butter over a low heat (do not overheat ghee) and add the black cumin or caraway seeds followed by the spice mixture and the ground poppy seeds. Stir and fry for 1 minute. Add the meat and adjust the heat to medium high, stir and fry until the meat changes colour (4-5 minutes). Cover the pan and let the meat cook in its own juices for 15 minutes. Stir occasionally during this time. Add the blended ingredients and mix thoroughly. Rinse out the blender container with 6fl oz warm water and add this to the meat. stir in the salt and bring the liquid to the boil, cover the pan and simmer until the meat is tender. Stir occasionally during the first half of the cooking time, but stir more frequently towards the end to ensure the thickened gravy does not stick to the bottom of the pan. Stir in the ground almonds and half the chopped cilantro leaves, cook, uncovered for 2-3 minutes. Remove the pan from the heat and stir in the lemon juice, mix well. Garnish with the remaining cilantro leaves and sprinkle with the pistachio nuts.
Combine first 6 ingredients in blender. Chill in freezer 30 minutes. Add ice to pitcher; blend until ice is finely crushed. Pour into brandy glasses.
Mix Balsamic Butter Franks Ketchup and dry mustard. Marinate chicken at least 4 hrs (overnight is the best) Grill over Med coals turning often. Drink the Beer. Brush with remaining liquid (after boiling). Drink more Beer. Chicken should be done after 6-8 Beers. Remove let cool Drink more Beer and ENJOY.
Whisk together egg nog, milk and eggs. Dip bread in egg mixture, sprinkle bread with cinnamon and nutmeg. Grill on hot, buttered griddle, until golden brown on each side. Top with fresh fruit or pie filling and sprinkle with powdered sugar or serve with butter and maple syrup.
Heat broth to boiling in Dutch oven. Stir in remaining ingredients except cheese; reduce heat to medium. Cook 5-6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.
Heat oil and saute garlic. Add tomatoes. Stir in chopped basil and Mozarella. Season with salt and pepper. Toss with the hot Mostaccioli which is cooked and drained. Serve immediately topped with fresh Parmesan. and Romano blend.
Blend slowly in blender all items except oil and poppy seeds. Add oil while blender is going. Add poppy seeds. Refrigerate until ready to use.
Fry the bacon until it starts to brown, then put it into the crock pot. In the bacon drippings, brown the ground beef. Put the ground beef, beans, crushed tomatoes, tomato paste, onions, chili powder (In Southern California we have a great variety available, but Gebhardt's would work), and the cayenne into the crock pot with the beef broth. Cut the stems off the fresh jalapenos and cut them in two or three chunks. place the peppers along with the garlic and whole fresh tomatoes into a food processor and puree the three ingredients. Put this into the crock pot, stir to mix and let it all cook for 10-12 hours on low or 5-6 hours on high. By making a puree out to of the peppers and garlic, you get a more evenly dispersed blend. I used the tomatoes to give some moisture to the puree. Serrano chilies are three times hotter than jalapenos so don't let their small size fool you.
Place lemon juice in 2-quart sealable container. Add vodka, Licor 43, water and thyme. Seal and refrigerate. Let rest for 2 days. After 2 days, add simple syrup to taste, but slightly less sweet than you'd like. Reseal and refrigerate another day. On the third day, add more simple syrup if necessary. Serve from a pitcher in martini glasses with crushed ice. Garnish with a sprig of thyme.
Place 4 pint glass canning jars (lids & rings, too) into your canning pot with about an inch of water. Cover and boil for 10 minutes. Turn heat off & leave to sit until you are ready to use jars. Pour 1/2 gallon of milk into heavy bottomed stock pot & heat to 185°-190°F. Measure out sugar & scrape vanilla bean into it. Stir well. Remove milk from heat & place entire pot into sink of cold water. Add sugar/vanilla bean/vanilla extract & stir. Cool to 120°F. Add 1/2 cup starter yogurt & stir thoroughly so there are no little clumps of yogurt. Remove jars from canner & add milk. Add lids & rings to jars and place back into canner. Fill with 1 gallon of the hottest tap water you can get and place back on stove at the warm setting. Let sit for 3 hours. Place yogurt into refrigerator for 3 hours. Enjoy or place strainer & cheesecloth over an empty bowl & allow yogurt to strain for 1-2 hours in refrigerator & place yogurt back into jar for thicker Greek style yogurt.
Preheat oven to 350*. Line 2 large cookie sheets with parchment paper and set aside. Whisk ground oats, flour, baking powder, baking soda and salt in a medium bowl. In the bowl of an electric mixer, beat butter and sugars at medium speed until light and fluffy, about 3 minutes. Scrape sides of bowl with a rubber spatula. Add egg and vanilla; continue beating until combined, about 40 seconds. Scrape sides of bowl again. Add dry ingredients and beat at low speed until just combined, about 20 seconds. Add chocolate chips, coconut and nuts; stir to combine. Do not overmix! Form balls of 1 1/2 tablespoons each and place on parchment-lined cookie sheets, leaving 2 inches between them. (Keep remaining batter cool in refrigerator while first batch bakes.) Bake, reversing position of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, about 13-15 minutes. Cool cookies on baking sheets for 1 minute before transferring to cooking racks.
Preheat oven to 350 degrees. Grease 8 1/2" by 4 1/2" loaf pan with shortening. In a medium bowl, combine flour, baking soda, nutmeg, cinnamon, cloves, baking power and salt together. In a mixing bowl, beat eggs, granulated sugar, brown sugar and vanilla extract on high for 30 seconds or until batter is completely smooth. Add pumpkin and vegetable oil into mixing bowl and beat on medium until batter is completely blended and smooth. Add dry ingredients from medium bowl and continue to mix until blended. Pour batter into greased loaf pan. Bake for 60-65 minutes until the top rises in the middle and a toothpick inserted into the center of the loaf comes out clean. Place loaf pan on a wire rack and let cool for 15 minutes before serving by cutting 1-inch slices.
In saucepan, sprinkle gelatine over milk. Let stand about 1 minute, then stir over low heat until gelatine is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted, then stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about 5 minutes after removal from heat. When mixture forms mounds when dropped from a spoon, fold in whipped topping and turn into crust. Garnish with whipped topping and shaved chocolate curls if desired. Chill at least 4 hours before serving.
Add all ingredients together in medium to large salad bowl. Toss before serving to co-mingle flavors. Serve dressing on the side so salad doesn't become soggy. Top with croutons if desired.
Cover the bottom of the cholent pot with oil & heat. Add tomatoes, then apple, then apricots, then plums, then dates. Cover the pot and leave it covered. Let the juices dry up and then add the rice, tomato paste, and enough water to cover everything with 1cm to spare. Cover the pot with a dish towel and then with a lid, and simmer until the water dries up. Seal the pot well by covering it with aluminum foil, and put on the hot plate right before Shabbat. Eat the following morning for Shabbat brunch. PS: the bottom of the pot will have rice that has burnt into a caramelized delicious goo. This is called "tadigi" and is usually the best part!
Cook the noodles in boiling salted water for 5 minutes, add the peas and onion to the pan and cook for 3 more minutes. Drain then put into a large bowl. Add the crab, shrimp and water chestnuts. Mix together the mayonnaise, tomato juice and stock, pour into the bowl, season to taste and mix well. Transfer the mixture to an oven proof casserole. Mix together the cheese and almonds, sprinkle over the top of the casserole. Cook in a preheated oven 375 degrees for 35 to 40 minutes until topping is crisp and browned. *** if preparing this casserole in advance let the noodles stand until cold before adding the fish.
Prepare garlic broth (can be made ahead and frozen if desired): Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center. In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown. Pour in 9 cups water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To make the soup: In a medium saucepan, combine the garlic broth, salt, and pepper. Bring to a boil. Stir in the pasta and boil for 6 minutes. Add the broccoli di rape and return to a boil. Lower the heat and simmer until the broccoli di rape is tender, about 4 minutes. Remove from the heat and stir in the lemon juice to taste. Check the seasoning and add salt and pepper, if necessary. Pass grated cheese at the table.
Spray Dutch oven (or pot) with nonstick cooking spray or oil. Add ground turkey, carrots, onion, celery, garlic, and 1 Tbls of the taco seasoning mix; cook over medium heat for 10-12 minutes or until turkey is no longer pink and vegetables are tender, stirring frequently. Stir in water or broth, tomatoes, and remaining taco seasoning mix. Bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally. Add barley; simmer an additional 15 minutes or until barley is tender. Stir in oregano and serve with crusty Italian bread.
Slice loaf, LEAVING CRUST INTACT, into slices. It is important NOT to slice through the bottom. Set aside. Mix butter with other ingredients. Allow to sit on counter a while, so flavors travel all through the butter. Take a length of foil, and place loaf lengthwise on the foil. Very gently, spread slices apart, being careful not to break bottom, and spread with butter mixture. When all slices are spread, use any leftover butter to spread the top of the loaf. Wrap sides of foil up. Leave top UNCOVERED. Twist ends of foil. Bake on tray for about 20-30 minutes in a 350 degree oven. This is great with spaghetti or lasagna. When baking lasagna, just put it in with the lasagna for the last half hour of baking time.
Mix together grapefruit and tangerines juices, apricot nectar and seltzer. Pour over crushed ice in tall pitcher. Garnish with slices of pink grapefruit.
Preheat oven to 350F. Mix onions, mayonnaise, cheddar and Tabasco. Spread into small baking dish. Top with parmasan and sprinkle with paprika. Bake in preheated oven for about 30 minutes. Serve warm with assorted crackers.
Saute onion and garlic in a little olive oil in your pot, until tender. Be careful not to burn the garlic, or it will be bitter. Combine the rest of the ingredients, except the noodles and peas, in a large pot. Simmer on low for a couple hours to develop flavors, and thicken slightly. Taste it to see if it's "chickeny" enough for you. If not, you can add more bouillon, but be careful, as this will make it saltier. Also, add salt or pepper to taste. When it tastes right to you, add your egg noodles and peas. These usually need to cook for 15 or 20 minutes. We like our soup pretty thick, kinda like Rachel Ray's "stoup", so if it needs thicken after the noodles are about done, I then mix up the flour in a little cold water, and stir it inches This will only need a few minutes to thicken, but make sure to stir pretty often after you add the flour mixture, or it might collect at the bottom. After the flour and noodles have cooked, it's ready to serve!
Wash and cut leek into thin rounds. Saute the leek in olive oil until tender and than add flour. Saute it for 2 minutes and add water, at first little to make creamy sauce and than make soup out of it. Add the whole garlic clove and remove after 1 hour cooking. Season it with salt and pepper. Cook for 1 to 1, 5 hours on gentle fire. In the meantime cut bread into small cubes and fry it on butter until crispy. Crush and fry pine nuts without any fat on frying pan until they get brownish. Cut Swiss cheese into leaves (2 mm thin). Before serving put bread and pine nuts in a plate, cover with Swiss cheese. Pour the soup over bread and cheese and sprinkle with parmesan cheese.
Heat the oven to 400°F. Put the chicken in a shallow ovenproof dish or roasting tin. Put the pepper, garlic and parsley in a food processor and pulse a few times until coarsely chopped. Stir in the oil and season with salt and pepper. Spread this mixture over the chicken breasts. Spoon 2 tbs of water into the base of the tinn or dish, then roast for 20-25 mins until the chicken is cooked through. Serve with your choice of accompaniments.
Place the bulgar in a bowl and stir in the boiling water, lemon juice, and olive oil. Coer and refrigerate for 30 minutes. Remove and fluff with a fork. Coarsley chop the roasted peppers and add them to the bulgar. Using a fork, mix in the tomatoes and mint leaves. Season well with salt and pepper. Serve chilled or at room temperature.
Mix all marinade ingredients in a cup and set aside. Get all tomato sauce ingredients in a pot, take it to boil once it's boiling take it to low and cook for about 30 minutes (stir every 10 minutes). Unless you buy them out of the shell, clean and boil mussels and clams (discard the ones that do not open) and remove them from shell. Clean shrimp and devein. Cut fish in strips. Cut baby octopus in 3 strips. Cut calamari in strips about 1/4-inch width. Mix all seafood with marinade in a bowl and leave in fridge for about 1 hour. In a Wok or a deep frying pan, add 1 Tsp oil and heat till starts smoking, add seafood and cook for about 8 minutes. Mix seafood with tomato sauce and cook for 2 minutes stirring. Mix all with your pasta. Enjoy it with the left over wine.
Beat the egg yolks into the cola drink. Add salt to the flour; stir in the cola and egg and beat well. Add the melted butter. Fold in egg whites. Add more cola if needed to make a very thin batter. The secret of good pancakes is thin batter (not over 1/8 inch thick). Cook on hot griddle, turning only once.
Measure flour into a large bowl. In another large, warm mixing bowl, sprinkle or crumble yeast into warm water. Stir until dissolved. Add warm milk, sugar, salt, shortening to yeast mixture. Stir in 2 cups of flour. Beat with electric mixer until smooth (1 minute). Add 1 cup more flour. Beat vigorously with wooden spoon until smooth (150 strokes). Scrape sides of bowl. Stir in 2-1/2 to 3 cups of remaining flour gradually. Turn out on floured board. Form into a ball. Knead 5 to 10 minutes or until dough is smooth, elastic and is no longer sticky. Divide dough into 2 equal portions. Cover with plastic wrap then a clean dish towel. Let rest for 20 minutes. Punch down. Shape each portion into a loaf. Place in greased 8-1/2 x 4-1/2 x 2-5/8 inch bread pans. Brush surface of dough with oil. Cover pans loosely with oiled wax paper and plastic wrap. Place pans of dough in the refrigerator. Refrigerate for 2 to 48 hours. Remove from the refrigerator and uncover. Let stand for 10 minutes while preheating oven. Using a greased toothpick, puncture any surface bubbles on dough. Bake at 400 degres for 30-40 minutes or until done (should sound hollow when thumped). Remove from pans immediately. Brush top of loaves with butter if desired. Cool on wire racks.
Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes. Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto. Brush the spears with oil, and season with salt and pepper. Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.
Put the fresh fruit in a large pitcher & pour the cranberry juice over it, then chill for 2 hours. Stir in the cran-grape juice, orange juice & lime juice, then add ice & serve in wine glasses or punch cups.
Put meat in crockpot. In large bowl mix together mushroom soup, dry onion soup mix and Pepsi. Pour over roast. Cover and cook on high 6 hours.
Mix first 5 ingredients with mixer for 3 minutes. Pour batter into greased cake pan. I use a 10 inch diameter silicone cake pan and make it in one layer. Sprinkle top of batter with sliced almonds. Bake at 350 degrees until done, about 40 minutes.
Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm. Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done. Spread about 1 teaspoon mustard blend over 4 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, 2 onion slices, and 2 tablespoons cheese. Spread about 1 teaspoon mustard blend over remaining bread slices; place, mustard side down, on top of sandwiches. Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
For the waffle you can use any Belgium waffle batter recipe, feel free to use your favorite! The most important part of the waffle is the cheesecake filling. Whip together all of the Cheesecake filling ingredients, except the blueberries. When assembling the waffle fold the blueberries into the filling. For the syrup: Mix together until well blended Place one Belgium style waffle down on a 12" plate, fill the waffle with heated cheesecake waffle filling. Place one more waffle on top, and dust with powdered sugar, and serve with whipped butter and graham cracker maple syrup.
Preheat oven to 350 degrees. Place torn croissant pieces, chopped onion, sliced almonds, tarragon, thyme, parsley, quartered apricot bits, and orange zest in a large mixing bowl. In a small bowl, mix together the melted butter, apricot preserves (or jam), and half of the chicken broth; stir until blended. Pour the broth mixture over the stuffing mixture. Use a large spatula or wooden spoon to toss the stuffing mixture until all the ingredients are well blended. Use as much of the remaining broth--adding a little at a time--as is needed to get the stuffing thoroughly moist (but not saturated or "soupy"). I usually use nearly all of the 2 cups of broth, with maybe 1/8 cup or so not used (I've never really measured the unused portion). Place stuffing in a 10x10-inch baking dish, cover, and bake in a 350 degree oven for 30 minutes. NOTE - I don't usually grease my pyrex casserole dish for this stuffing, and I have never had a problem with the stuffing sticking to the edges or bottom, and the clean-up is very easy (no crusty pieces stuck to the dish). But, depending on what type of dish you use to roast the stuffing, you might want to first lightly butter your baking dish or lightly coat it with a no-stick cooking spray. TIP - Take advantage of sales, and buy day-old croissants at a reduced price when you plan to make this dish. They will be well moistened with the buttery broth, so it won't matter if they are a bit dry.
Mix the confectioners' sugar, butter, and vanilla together. Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze. Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish. Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.