HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 2 1/2 cups flour and salt in a large bowl. Cut 1/2 cup butter and shortening into flour until the mixture resembles crumbs. Mix egg, water, and white vinegar together in a separate bowl; pour in the crumb mixture and blend with a fork to form a dough ball. Wrap dough in plastic wrap and refrigerate until ready to use. Melt 1/2 cup butter in a saucepan over medium heat. Blend 1/4 cup flour into the melted butter. Stir water and brown sugar into the butter mixture until smooth; remove from heat. Roll chilled dough into a large rectangle on a flat surface dusted with flour; press into the bottom of an aluminum foil roasting pan and up the sides about an inch or more. Dump the sliced apples onto the crust and gently spread into an even layer. Drizzle the butter mixture over the apples. Pour apple crisp mix into a bowl. Cut 1/2 cup butter into the mix; scatter over the apples. Bake in preheated oven until golden brown, about 1 hour.
Cream butter and brown sugar. Add eggs, vanilla, salt, and liquor (if desired). Blend in. Now it gets to be fun. You have to work in all five pounds of flour little by little by hand. It will work in but it takes a while. You'll wind up with a BIG mixing bowl of dough. Refrigerate dough overnight. Have plenty of people to help with the cooking. Lightly grease and heat the empty cookie iron over a gas burner. Start with a tablespoon and a half of dough rolled into a little "cigar" shape and vary amount to fit the size of your cookie iron. It takes from one to one and a half minutes to cook each cookie - it's a trial and error process at first till you get a handle on the temperature of the gas burner and the heat retaining capabilities of your iron. A properly cooked cookie will be golden and after cooled, crisp. This a family holiday tradition for us and we spend a whole day cooking cookies with lots of testing to make sure they're as good as last year's. The cast iron cookie irons work best, but I have seen people make them with the aluminum pizelle "irons". Ask for a krumkokie (croom cockie) iron at a gourmet cooking shop. We put them in tins and store till next Christmas, eating last year's cookies.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, celery, onion, and garlic. Saute until slightly softened, 3 to 5 minutes. Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.
Set the oven to 350 degrees F (175 degrees C). Cut up the butter in a bowl. Add the sugar, and cream them together until fluffy. Add the peanut butter, flour and egg; beat everything together with the wooden spoon until the dough is smooth. Put teaspoonfuls of dough on a cookie sheet. Bake them for 15 to 20 minutes. Put them on a wire rack to cool using a spatula.
Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass). Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan. Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding. Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping. Chill until ready to serve, at least one hour.
Preheat an oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans. Whisk the flour, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl; set aside. Beat the egg in a mixing bowl; whisk in the milk, beer, and 1 3/4 cups of brown sugar until the brown sugar has dissolved. Stir in the butter, browning sauce, vanilla extract, and lime juice until blended. Add the flour mixture and raisins. Stir until no dry lumps remain. Pour the batter into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. When the bread is nearly finished, combine 1/2 cup brown sugar and the water in a small saucepan. Bring to a boil over high heat and boil until the sugar is thick and syrupy, about 5 minutes. Pour the glaze over the bread once it's done; return the bread to the oven and bake 5 minutes longer. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.
Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side. Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool. Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot. Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined. Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife. Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered. Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.
In a saucepan over medium heat, combine the rhubarb, sugar, and 2 tablespoons water. Bring to a boil, and cook for about 15 minutes, or until rhubarb is mushy. Mix well to form a sauce. Taste, and adjust sugar if needed. Reserve 1 cup. Save any extra for other uses. In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling hot rhubarb mixture until completely dissolved. Stir in 1 cup cold water, then mix in the apples and walnuts. Pour into a serving bowl, and refrigerate for 2 to 4 hours, or until set. Garnish with whipped topping or creamy salad dressing before serving if you like.
Spread each salami slice with a thin layer of cream cheese; fold each salami slice in half over cream cheese layer. Place 1 tomato in the center of each salami half; roll salami around the tomato overlapping the two edges; secure edges to tomato with a toothpick.
Mash together the cooked potatoes and green peas. Blanch the spinach leaves in boiling water. Drain and plunge into cold water to chill. Squeeze gently to remove excess water. Chop finely. Add the spinach to the potato and pea mixture. Mix well. Add cilantro and Patak's Madras Curry Paste. Add corn flour to bind and mix well, adding salt to taste. Divide the mixture into 24 equal portions. Shape each portion into a ball. Flatten into a thick disk. Heat oil in a wok or deep-bottomed frying pan over medium-high heat. When oil is hot but not smoking, fry the patties for 3 to 4 minutes, turning halfway through. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Tear the pumpernickel into pieces, and place into the work bowl of a food processor. Pulse several times to chop the bread into crumbs. Lightly mix the pumpernickel crumbs, ground chuck, ground pork, egg, onion, diced tomatoes, 1/4 cup of the reserved juice from the tomatoes, green pepper, onion powder, garlic salt, black pepper, Worcestershire sauce, and soy sauce together in a bowl until the mixture is very well combined. Do not over mix, or the meat loaf will be tough. Place half the meat mixture into the bottom of the prepared loaf pan, and gently press to smooth the top. Place 3 slices of Swiss cheese over the meat mixture, and spread the sliced mushrooms evenly over the cheese. Top the mushrooms with the remaining 3 slices of Swiss cheese, and spread the rest of the meat mixture in an even layer over the cheese. Press the top gently to smooth. Bake the meatloaf in the preheated oven for 45 minutes, then remove from oven and spread with the chili sauce in an even layer. Return the meatloaf to the oven and bake until the juices run clear and the chili sauce has thickened into a glaze, about 15 more minutes. Let the meatloaf stand for 10 minutes before slicing.
To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well. Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour. Preheat an outdoor grill for high heat and lightly oil grate. Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.
Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt(R)) with 2 tablespoons butter. Add 1/4 cup sugar; shake pan gently until sides are evenly coated with sugar. Combine remaining 2/3 cup butter and 1 3/4 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Mix flour, baking powder, and salt together in a bowl. Beat flour mixture into the butter mixture alternately with sour cream, beginning and ending with flour mixture and beating batter well after each addition. Mix brown sugar and cinnamon together in a small bowl. Pour 1/3 of the batter into the prepared pan. Sprinkle 1/2 of the brown sugar-cinnamon mixture over the batter. Repeat once more. Pour remaining batter on top. Swirl batter with a butter knife. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 minutes; invert onto a wire rack to cool completely.
Mix gelatin and cold water in a bowl until softened; stir in boiling water until gelatin is dissolved. Beat orange juice and eggs together in a bowl using an electric mixer until combined. Beat sugar and orange liqueur into the orange juice mixture; add gelatin mixture and stir until smooth. Beat cream in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: whipped cream will form soft mounds rather than a sharp peak. Carefully fold whipped cream into orange juice-gelatin mixture until just combined; pour into a glass trifle dish. Freeze until set, 8 hours to overnight. Thaw before serving.
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours. Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
Place salmon in a bowl, preferably wooden. Combine olive oil, lime juice, orange juice, peppercorns, and balsamic cream in a separate bowl. Add dressing, capers, and dill to the salmon. Toss gently but well. Decorate each plate with 3 chives. Scoop avocado flesh into a food processor. Add papaya, lime juice, and salt and puree until completely smooth. Beat cream in a bowl using an electric mixer until stiff peaks form. Fold avocado mixture into cream gently but thoroughly. Avocado mousse can be served in a freestanding gravy boat or placed around tartare on a plate.
Cut chicken breast horizontally through the middle to within one-half inch of the other side. Open the two sides and spread them out like an open book; cut into 4 pieces. Cover chicken pieces with plastic wrap; pound firmly with a meat mallet to an even thickness. Dust chicken pieces lightly with flour on both sides. Whisk eggs in a shallow bowl until smooth. Dip floured chicken in eggs until coated. Heat oil in a deep skillet over medium-high heat. Cook chicken in the hot oil until golden, 2 to 3 minutes per side. Drain on paper towels. Combine butter, parsley, salt, and pepper in a skillet; heat over medium heat until butter is melted, 1 to 2 minutes. Add chicken pieces; swirl skillet to coat them with butter. Pour in lemon juice; swirl skillet to coat chicken evenly. Pour white wine into the skillet. Cook until reduced, about 2 minutes. Pour in chicken stock. Cook until chicken is no longer pink in the center, about 10 minutes.
Preheat an outdoor grill for high heat. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick. Place on the grill, and cook until bacon is crispy.
In a small saucepan over low heat, combine the cranberry sauce and orange marmalade. Warm and stir until melted and well blended. Remove from the heat and stir in the lime juice, orange juice and vegetable oil. Remove 1/2 cup of the mixture and set aside in the refrigerator for later. Allow the mixture to cool then stir in the lemon vodka and transfer to a large resealable bag. Season the chicken pieces with salt and lemon pepper; place them into the bag with the marinade. Seal the bag and marinate in the refrigerator for at least 1 hour, turning occasionally. Preheat a grill for medium heat. Remove the chicken from the plastic bag, discarding the marinade. Place the chicken pieces on the preheated grill and cook for 4 to 5 minutes on each side, or until firm and no longer pink in the center. If you have a meat thermometer, it should measure 160 degrees F (70 degrees C) when measured in the thickest part. Remove chicken to a cutting board and allow to rest for about 5 minutes. While the chicken is resting, combine the salad greens, cranberries, and orange segments. Pour the reserved citrus marinade over the salad and toss lightly to coat. Divide the salad between four serving plates. Slice each piece of chicken crosswise into 1/2 inch strips. Arrange over the tops of the salads and sprinkle with orange zest strips.
Combine strawberries, butter, and confectioners' sugar in a blender; blend until smooth.
In a large bowl, combine the carrots, celery, bell peppers, cucumbers, tomatoes, onion and cheese. Prepare the dressing according to the directions, however substitute 1/8 cup balsamic vinegar for half of the white wine vinegar the directions ask for. Drizzle the dressing over the vegetables until well coated and toss. Chill for 30 minutes and serve.
Preheat oven to 400 degrees F (200 degrees C). Heat oil in a large non-stick skillet over medium-low heat. Add onion; cook, stirring often, for 7 minutes or until soft. Set aside. Place pizza crust on a baking sheet; spread with sauce. Top with veggie sausage, veggie bacon, peppers, cooked onion, Parmesan and mozzarella. Bake in the preheated oven for 8 to 10 minutes, until heated through and cheese is melted.
Beat eggs and sugar. Add oil. Mix in cake meal and cocoa. Add nuts (or use the nuts as a topping). Bake in a greased 9 x 13 inch pan at 325 degrees F (165 degrees C) for 35 minutes. The secret to moist brownies, Pesach or otherwise, is to underbake them. Check them at 30 minutes. I also put nuts on top rather than in the brownies for two reasons: They make the top look good without having to frost them and, for those who don 't or can't eat nuts, they are easily removed without having to search for them.
Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.
In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes. Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.) Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender. In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
Preheat oven to 325 degrees F (165 degrees C). Separate the eggs. Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute. Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring. Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect. Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.
Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes. Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish. Stir rhubarb, white sugar, and 2/3 flour together in a bowl; pour into prepared baking dish. Mix 1 cup flour, butter, and brown sugar together in a bowl until mixture is crumbly; sprinkle over rhubarb mixture. Bake in the preheated oven until golden brown and bubbling, about 1 hour.
Microwave milk in an microwave-safe glass or bowl until almost boiling, about 1 minute 45 seconds. Stir coffee mix, sugar, and chocolate mix together in a mug. Pour hot milk over coffee mixture and stir until mixture is dissolved.
Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners. Place oats, mashed bananas, 1/2 cup plus 2 tablespoons maple syrup, eggs, almond milk, coconut oil, vanilla extract, baking powder, cinnamon, baking soda, and salt in a blender or food processor; blend or process until batter is smooth. Gently stir chocolate chips into batter using a spoon. Pour batter into the prepared muffin cups, filling them 3/4 full. Bake in the preheated oven until light golden brown, about 22 minutes. Cool for 10 to 15 minutes before eating.
Whisk egg whites and eggs together in a large bowl. Heat 1 teaspoon oil in a large frying pan over medium-high heat. Cook and stir hash browns until browned and crispy, about 5 minutes. Transfer hash browns to a large bowl. Heat 1 teaspoon oil in the same frying pan over medium heat. Add turkey, onion, and ham. Cook and stir until turkey is crumbly and onion softens, about 5 minutes. Add eggs; stir until scrambled and set, 5 to 7 minutes. Add cheese and let melt, about 3 minutes. Pour mixture into the bowl with the hash browns. Mix everything together. Plate tortillas. Add about 3 tablespoons of filling to each tortilla. Fold opposing edges of a tortilla to overlap the filling. Roll 1 of the opposing edges around the filling, creating a burrito. Repeat for remaining tortillas.
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine cooked macaroni, chicken, cheddar cheese, soup, milk and mushrooms. Place mixture in a 9x13 inch baking dish. Bake uncovered in preheated oven for 50 to 60 minutes; serve.
Combine whipped topping, condensed milk, sugar, vanilla, candy and salt in the freezer canister of an ice cream maker, stir. Insert paddle, and fill with enough milk to reach 1 inch from top of canister (may be more or less than 2 cups). Freeze according to manufacturer's directions. (To freeze without an ice cream maker, use a 2 quart plastic container, fill with milk to two inches from the top and freeze in freezer, stirring every 15 minutes until hard.)
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside. To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.
Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish. Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes. Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce. Bake in the preheated oven until cheese is melted and golden, about 20 minutes.
Cook the beef, garlic, and onion in a large pot over medium-high heat until the beef has browned; stirring often to break up the meat. Stir in the sauce mix, tomato sauce, and tomato paste. Reduce heat to low, and simmer for about 30 minutes, adding water to thin if needed. Season to taste with salt and pepper.
In a medium bowl, cream the butter and sugar together. Stir in eggs, and beat well. Sift together the flour, baking powder and nutmeg. Add dry ingredients to the creamed mixture alternately with the milk. Divide dough in half. Cover and chill for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared cookie sheets. Bake for 8 minutes in the preheated oven, cookies should brown slightly.
Heat oil in a saucepan over medium-high heat. Add onion; cook, without stirring, until onions darken, about 5 minutes. Pour sherry wine into the pan. Simmer to cook off alcohol, about 1 minute. Stir in tomato juice, soy sauce, pomegranate molasses, ketchup, vinegar, Worcestershire sauce, pineapple juice, espresso, and chipotle peppers; bring sauce to a boil. Reduce heat to low until sauce is just simmering. Add brown sugar; stir well to dissolve. Simmer sauce, stirring occasionally, until flavors are combined, about 20 minutes. Strain sauce to remove onions and chipotle peppers. Refrigerate until cool.