HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, whisk the milk and egg together; stir in the flour, baking powder, and salt until the mixture is smooth. Heat the oil in a heavy deep skillet or saucepan over medium heat until it is hot enough to sizzle and brown a crust of bread (about 365°). Using tongs, dip the figs, one at a time, into the batter, turning to thickly coat. Fry 1-2 fritters at a time in the hot oil until golden all over, about 2 minutes per side. Drain the fritters briefly on a double layer of paper towels; then transfer to a wire rack and sprinkle generously with powdered sugar; serve warm.
Sift the flour and cocoa together into a medium bowl. Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and salt and continue beating until blended and smooth, about 1 minute more. Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute. Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes. Position a rack in the center of the oven and heat the oven to 350°F. Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls. Arrange them 2 inches apart on the lined sheets. With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.). Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes. Gently redefine the indentations with the end of a wooden spoon. Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks. While cooling, mix the cream cheese and confectioner's sugar together until fluffy with a whipped look. When cookies are completely cooled use a spoon to fill the indentation and spread out. Do not overfill. Bake for 5 more mintues in the oven to set it. Melt the caramel as directed on the package and use a spoon to put a dollop of caramel on top of the cookie. Quickly top with chopped nuts and let cool. Keep cool.
In medium bowl, blend yogurt and pudding mix; stir in pineapple and extracts. Fold in whipped topping. Cover. Refrigerate until serving time. Serve with fresh fruit.
In a bowl combine beef (if desired), beans, chili powder, and oregano. Spoon into uncooked manicotti shells; arrange into a greased 13x9x2 inch baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 hour. Uncover; spoon sour cream over top. Sprinkle with cheese, onions, and olives (if desired). Bake 5 to 10 minutes longer or until cheese is melted.
preheat oven to 350 degrees. bring water to a boil, and cook shells al dente according to the package directions. drain and let cool. in food processor, crumble tofu and add salt and olive oil. blend to a smooth consistency (like ricotta.). sautee spinach in 2 T olive oil. add spinach to tofu mixture. coat bottom of 9x13 pan with tomato sauce. fill each jumbo shell with about 1.5 T of the "ricotta". place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese. cover with foil and bake for 15 minutes. uncover and bake for an additional 20 or until cheese is melty.
Combine the cream cheese and whipping cream in the slow cooker. Cover and heat on High until the cheese is melted, about 45 minutes. Add the Parmesan cheese, crab meat, onion soup mix, Worcestershire sauce, and garlic and stir thoroughly. Cover; cook on High for 30 minutes. Shortly before serving, add the lemon juice and mix thoroughly. Salt to taste. Sprinkle the top with fresh minced chives as a garnish.
For the sauce, simply mix the two ingredients together. Mix all meatloaf ingredients together with half of the sauce mixture. Blend well. Pat meatloaf into a 9x5x3" loaf pan, or shape into a loaf in a shallow baking pan. Spread remaining sauce mixture over the top of the meatloaf. Bake in a 400 degree oven for one hour.
Cut off and discard the ends of the squash. Cut squash in half length-wise and slice into 1" pieces. Peel the potatoes; cut each in quarters and and then slice into 1" pieces. Peel the onion; cut in half parallel to the root end and then into quarters, so all veggies are about the same size. Finely chop the garlic. Heat a 3-4 quart pot over a high flame and add oil when hot; lower flame to medium high, then add onion and garlic, stirring until onion is translucent. Add squash and potatoes. Saute until potatoes are somewhat softened. Add tomato sauce and water or broth. Stir in oregano, salt and pepper and mix well. Heat to a simmer; lower flame to medium and cover with the lid a bit ajar. Simmer, stirring occasionally, until the potatoes are fork tender, and the sauce has reduced somewhat.
Preheat oven to 400°F. Prick skin all over duck, remove as much fat as possible on the domestic bird. Rub wild duck with walnut oil or wrap in bacon. Domestic duck is more greasy and does not need oil or bacon. Stuff 1/2 the onions and turnip cubes into the cavity. Season cavity with salt and pepper. Place duck in roasting pan with about 1/2 inch of water on center rack in oven, breast side down. turn breast side up after cooked for 20 minutes and bake about 40 minutes longer, til just done. While duck is roasting, place giblets and remaining onions and turnips in a small dutch oven or oven proof saucepan and roast in the oven with the duck til well browned, about 20 minutes. Remove dutch oven to the stove top. Over medium heat, deglaze the dutch oven in the stock, scraping all the bits stuck to the bottom and sides of the pan. Add the seasonings, wine and vinegar. Continue to cook til liqid is reduced by 1/3, about 20 minutes. Add preserves and blackberries. Cook another 10 minutes or until the preserves are melted into the liquid and the berries have cooked down and are soft. Strain liquid into a clean sauce pan and set aside. Discard the solids strained out. Remove roasted duck from the oven and let stand tented under aluminum foil for 15 minutes before carving. Reheat sauce just before serving. Carve duck or quarter, discarding the stuffing and serve hot with sauce poured over top.
In a blender or food processor, combine the pears and extract; cover and process until pureed. Pour into bread machine pan. Add the remaining ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
Dump all ingredients in mixer bowl and mix well. Pour into two foil pans (7" x 13" is what I've used) that have been sprayed with oil. Bake at 350 degrees F for 45 minutes. Cool in pan, invert when completely cooled and slice from the bottom of the brownies for best results. Have a kosher and happy Pesach! Enjoy!
In a large sacuepan, combine water, entire contents of long grain and wild rice mix and dry soup. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in celery, carrots and onion. Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 10 minutes longer or until the rice and vegetables are tender.
One at a time, place the chicken breasts in a gallon sized freezer bag, and pound to about 1/2 inch. Place the eggs in a large bowl and whisk with salt and pepper. Place the bread crumbs in a large bowl and mix with the parmesan cheese. (If you run out of this when dipping the chicken, just make a little more). Pre-heat the oven to 350°F Dip each chicken breast in the egg, then the crumb mixture. Re-dip in the egg and then the bread crumbs for a second time. In a large heavy (non-stick) skillet heat the olive oil over medium heat. Brown the double dipped chicken in the hot oil for about 4 minutes each side, until golden brown. Remove the chicken and place in a large baking dish (glass). Divide the tomatoe sauce and spread evenly over each chicken breast. Sprinkle each chicken breast evenly with the mozzarella cheese. Bake on the middle shelf of the oven for 20 minutes until the chicken is cooked through and the cheese is hot and bubbling.
Simmer carrots, potatoes, and onions in enough water to just cover veges for 45 minutes, until soft. Using a food processor, blender, or Stick blender (my choice), puree ingredients together. Return back to soup pot and add seasonings, butter and creamer. Warm over low heat until hot.