HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine meat, crumbs, egg, milk, minced onion, salt, pepper and nutmeg. Form into balls 1 1/2-inches in diameter, using as little pressure as possible. Brown well in fat in cooker. Place meat balls on rack. Add water; cover, set control and cook for 4 minutes after control jiggles. Cool cooker normally for 5 minutes, then place under faucet. To serve, remove meat balls to hot platter and thicken gravy. For gravy: 4 quart cooker: Blend 2 TABLESPOONS all-purpose flour into 1/3 cup cold water until smooth. Stir into 1 cup boiling stock, stirring constantly. Cook over medium heat, stirring until gravy is smooth and thickened. 6 quart cooker: 6 TABLESPOONS all-purpose flour, 1 cup cold water, 3 cups stock. NOTE: amounts given are for 4 servings (4 quart cooker).
Place the rack in the middle of the oven and preheat it to 375°F Spritz a 9x13 shiny aluminum baking pan with Pam or Baker's Joy. Place the unbroken eggs in a bowl of hot tap water. Beat the butter and sugar in the stand mixer until pale and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, and beat until thoroughly mixed, about 5 minutes. Sift the flour, baking powder, and salt onto a sheet of wax paper. Spoon in the flour in thirds, alternately with milk. Mix just until the batter is smooth. Pour the batter in the prepared pan and bake until the cake begins to pull away from the sides and a wooden pick comes out clean, 18 to 20 minutes. Cool on a rack. Frosting: While the cake is cooling, place the butter in the mixer bowl and cream until soft, adding the egg yolk, salt and vanilla. With the mixer on low speed, add the confectioners' sugar and milk (or cream) alternatively until you have a smooth mixture. Refrigerate until the cake is cool. Assemble the cake. Invert the cake onto a large serving platter. Smooth the frosting over the top and sides, using an offset spatula. Make a design on top, using the berries to create a flag. Use both raspberries and blueberries in the upper left quadrant to represent the "starts", then make the "bars" by making alternating horizontal stripes of raspberries and blueberries. Finish by alternating whole blueberries and raspberries all around the base of the cake.
Melt butter in saucepan. Add syrup, sugar, cocoa, marshmallows and vanilla. When mixture begins to bubble, remove from heat; add puffed wheat and mix well. Put in a buttered 9 x 12-inch pan. Press down with spoon. Cut in squares.
Grease a 13x9x2-inch baking pan; set aside. In a very large bowl, combine flour, sugar, baking soda, salt and cinnamon; make a well in center of dry mixture and set aside. In a medium bowl, combine eggs, oil and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened (batter will be thick). Spread batter in prepared pan. Bake in a 350 degrees oven for 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for at least 1 hour. Serve slightly warm or at room temperature. If you like, top each serving with sweetened whipped cream and an apple slice.
Rinse shrimp; pat dry; butterfly the shrimp. Combine the rest of the ingredients. Spoon 1 tbsp of the mixture into the shrimp. Lay in a greased baking dish. Sprinkle with paprika. Bake at 375 degrees F. for 12 to 15 minutes. Serve with additional cocktail sauce.
Divide ingredients evenly amongst the tortilla shells and bake in a 350 degree oven until heated through. Can be frozen.
Preheat the oven to 375°F. Place each fish fillet on a large piece of aluminum foil. Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish. Bring up the ends of each piece of foil and close up to form four loose pouches. Place the four pouches on a cookie sheet and place in the oven for about ten minutes. While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved. Open one foil packet and make sure fish is coked through. If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger. Drizzle the hot oil over the fish and serve, with extra sauce on the side.
Preheat oven to 400°F Melt the butter in a saucepan. Place the bread cubes in a large mixing bowl. Pour the orange juice and melted butter over the bread. Sprinkle on the sugar, cinnamon and nutmeg and using your hands, toss to coat the bread. Pour the eggs over the mixture and mix all together with a wooden spoon. Scrape the bread into a pie dish coated with baking spray and flatten the top with the back of a spoon. Place the blueberries on top in an even layer. Sprinkle with brown sugar, lemon juice and the Cointreau. Place in the oven and bake for 30-40 minutes. To serve: Cut into pie shaped wedges and serve warm or cool. Garnish with the whipped cream and any additional fresh blueberries.
To prepare the melon, use a spoon to scrape away all the pink. Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares). Cut rind into strips, cubes, or chunks. Layer the MELON and onion with salt in a large bowl; cover with ice cubes. Let stand 1 1/2 hours. Drain and rinse. Combine remaining ingredients in a large pan and bring to a boil over medium-high heat. Add the MELON and onions and return to a boil. Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space. Fit with lids. Process in boiling water for 10 minutes.
In a large stainless steel saucepan, combine rhubarb, raspberries and water. Bring to a boil over medium-high heat, stirring constantly. Reduce heat, cover and boil gently until rhubarb is soft, about 10 minutes. Remove from heat. Transfer to a dampened jelly bag or a strainer lined with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours. Meanwhile, prepare canner, jars and lids. In a clean large stainless steel saucepan, combine rhubarb juice and sugar, Heat to 190F (88C) over medium-high heat, stirring to dissolve sugar, Do not boil. Remove from heat and skim off foam. Ladle hot concentrate into hot jars, leaving 1/4 inch head-space. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with water, but at least 1 inch. Bring to a boil and process for 10 minutes (adjusting for above sea level). remove canner lid. Wait 5 minutes, then remove jars, cool and store. Notes: To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale; adjust concentrate to taste.
In a large bowl, cream together the butter and sugar. Add the eggs and beat to combine. In a separate bowl, stir together the flour, salt, baking powder, and baking soda. Stir the flour mixture into the butter mixture alternately with the bananas and peanuts. Pour the batter into the prepared pan and bake for 30 minutes, or until a wooden skewer inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack. Stir together the 1/2 cup of sugar and cinnamon. Sprinkle the sugar mixture over the top of the cake as soon as you remove it from the oven. Makes 1 - 9x13 cake.
In pot cover green beans with water and boil till tender with potatoes and bacon (or ham hock); drain. Add your favorite seasoning (I like butter, salt, and pepper). Remember ham hocks take a little longer than green beans, so if you use a ham hock, boil it first till tender then add the rest and cook. I personally never use ham hock due to fat content--I usually just use the bacon strips. I only listed it here as it was in the old south recipe.
Preheat oven to 350. Combine sugars & flour. Spread the sugar mixture evenly over the pie shell. Pour the cream over the sugar and place in the oven. Bake for 35-40 minutes or until golden. Serve the pie warm from the oven.
1. Preheat oven to 200°F. 2. Blend all ingredients together. 3. Add more or less sugar to your own personal liking. 4. Pour into baking bowl; I usually use a round medium-sized pyrex, as it is a small serving. 5. Bake for 12-15 mins, or until golden brown.
Mix all the ingredients together and chill well before serving. Needs at least 30 minutes chill time for the flavours to blend.
Grease two 9-x-5-inch loaf pans. Combine 4 cups flour, sugar, salt, yeast, and 21/2 cups warm water in a large bowl. Add herbs and stir until well blended. Stir in remaining flour until smooth. Cover and let rise until doubled in size, about 45 minutes. Stir dough for 25 strokes. Divide between pans. Cover and let rise until doubled in size, about 30 to 45 minutes. Preheat oven to 375°F Bake loaves 30 minutes. Reduce heat to 350F and bake 15 minutes longer, or until bread sounds hollow when tapped on the bottom. Cover loosely with foil during the last 10 minutes of baking time to prevent over-browning. Remove from pans immediately and brush with melted butter. Cool on a wire rack.
1. Place all incgredients in a glass bowl and mix throughly. 2. Drizzle lightly with olive oil.
Thaw lemonade. Mix cake ingredients with electric mixer until moistened, then beat at high speed for 4 minutes. Pour into greased and floured bundt pan. Bake at 350 for 50-60 minutes. After 10 minutes remove from pan to rack. When cool drizzle the glaze over the top: Make glaze by mixing all the glaze ingredients and beating until smooth!
Heat oven to 325. In a large skillet, brown ground beef, onion and bell pepper over medium-high heat until beef is thoroughly cooked, stirring often. Drain grease off. Add sloppy joe sauce and squash; stir well. Reduce heat; simmer for 5 minutes, stirring occasionally. Meanwhile, in a medium saucepan, bring water and garlic salt to a boil. Remove saucepan from heat; stir in potato flakes until well blended. Add sour cream and egg; stir well. Spoon beef mixture into ungreased shallow 2-quart casserole dish. Spoon potato mixture in circle around edges of casserole. Sprinkle potatoes with cheddar cheese. Bake at 325 for 25-30 minutes or until potatoes are set.
Cream the butter, powdered milk, and carob powder. Add the honey and cream and mix well. Add the vanilla and whip until smooth. Spread over cake or brownies. Enjoy!
Mix all ingredients well. Store in a screwtop glass jar. (I use a funnel to get the spices in the jar).
Use a sharp knife to cut wonton wrappers diagonally in half to make triangles. Lightly coat a baking sheet with cooking oil/spray. Arrange one-third of the triangles in a single layer on the baking sheet. If desired, for ruffled chips, line baking sheet with foil. Shape foil to make ridges. Lightly coat foil with cooking spray. Place wonton triangles on foil, drapping over foil ridges. In a small bowl stir together the olive oil, garlic and basil. Lightly brush the wonton triangles with one-third of the oil mixture; sprinkle with one-third of the cheese. Bake in a 350 degree oven about 8 minutes or until golden. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture and cheese.
Dredge pork cubes in Masa Flour in plastic bag until all pieces are coated.  Brown in oil in large Dutch oven or pot - set aside.  Add butter to same pan, lightly cook onion until slightly colored (not browned) - then add garlic cook 1-2 minutes until aromatic.  Add small amount of chicken stock to browned bottom of pot/dutch oven - as stock heats up, scrape browned bits off of the pan to create a roux. After all bits are scraped, add remaining stock to pan.  Add remaining ingredients to same pan (except green chiles and added Masa). Bring to slow boil, then cover, reduce to simmer for about 30 minutes -- then add green chiles and cook until pork is tender - a little over an hour is usually good - too long and the meat will toughen. Make sure it NEVER BOILS as it will cook too fast. Sometimes I turn the stove off after about 40 minutes to make sure it cooks slowly.  Add salt/pepper to taste.  After 45 minutes, check consistency - if it needs to be thicker slowly add a small amount of Masa at a time and stir until thick - shouldn't be more than 2 tablespoons The chiles will breakdown into the roux while cooking. Taste for heat - if you like it spicy, add a couple of diced serrano chiles. Garnish with sour cream and cilantro. Serve with corn bread or homemade tortillas -- and several Tecate's or margaritas! Do not add beer like other recipes suggest - it will dilute the chile flavor and can add a bitterness. NEVER used canned chiles as they don't have much flavor. New Mexican chiles (Big Jims) are the best -- you can buy them online already roasted and peeled (www.newmexicanconnection.com) Otherwise use fresh Anaheims or Big Jims and roast on the grill until skins turn brown/black - place in a brown paper bag to steam the skins off. Do not rinse them under water as it removes the flavorful oils. Organic chicken stock is fine, but don't use low sodium.
Combine bacon, sour cream, tomato, onion, lemon juice & salt in a bowl. Scoop out avocado pulp, dice & add to other ingredients. Fill avocado shells w/mixture & serve immediately. NOTE: While not a part of the recipe, I favor adding diced black olives to the avocado mixture.
Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; saute 3 minutes or until onion is tender. Set aside. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano. Spread batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Put the chicken and pork into a large pan, cover with water and simmer for 1 hours Drain and reserve the stock. Heat the oil in a large pan and cook the onion, garlic and chillies until lightly browned. Add tomatoes and continue to cook, uncovered, for 5 minutes. Add peanuts, bay leaf, cinnamon, chilli powder, whole cloves and sesame seeds. Simmer uncovered for 10 minutes. Process mixture in an electric blender until smooth then return to the pan. Add tomato puree, green pepper and the stock from the meat until the sauce is the consistency you prefer. Add the chicken, pork, plantain, pear and apple. Simmer for 10 minutes then serve.
In a two quart saucepan, melt the butter, slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for 2 min over med-low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer about 2-3 minute Remove sauce from heat and slowing whisk the Pecorino Ramano cheese until the Mornay sause is smooth. Add salt and pepper to taste. For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz of turkey. Take the two haves of the Roam tomato and set them along side the base of the turkey and the toast. Next pour half the Mornay sauce to completely cover the dish. Sprinkle additional ramano cheese on top and place under the broiler until the cheese begins to brown and bubble.
Soak bread crumbs in milk. Add beaten eggs, seasonings, onion (process in food processor to puree for picky eaters). Mix together well. With hands, gently add ground chuck and mix together lightly. Place in loaf pan sprayed with PAM. Bake in 350° oven 45-50 minutes. Prepare topping in small bowl. Pour over meat loaf during last 15 minutes of baking time. *The more you handle the ground beef during the making of meat loaf the tougher it becomes. **Edited - For different texture and taste sautee onion in a bit (1 Tablespoon +/-) of butter. Add 1/2 cup grated carrots (sautee with the onions) for a little extra punch of color and flavor.
NOTE: Use navy beans, California pea beans, or small white beans. Soak beans overnight. In the morning, preheat oven to 325°F Place the baking soda in a Dutch oven and fill half way with water. Bring to a boil, add the beans & boil for 10 minutes. Drain beans in a colander and run cold water through them. Set aside. Dice the salt pork (available in the bacon section of the grocery store)into 1-inch squares. Put half of the salt pork on the bottom of the bean pot, along with the onion. Put beans in the pot. Put the remaining salt pork on top of the beans. Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans. Cover pot with lid and place the pot into the preheated oven. Bake for 6 hours. Check pot periodically to make sure the amount of liquid is okay. Add water to the beans slowly as needed to keep them moist; DO NOT FLOOD THEM. Just "top them up". Remove the pot from the oven and serve. NOTE: The Durgin-Park, a Boston restaurant whose origins date back to the American Revolution, is famous for its Boston baked beans, baked Indian pudding and apple pan dowdy. Durgin-Park cook Tommy Ryan has prepared this recipe at the restaurant for the past 37 years. Durgin-Park serves 1,000 diners on an average Saturday evening. The waitresses have a reputation for their long memories: the second time you come in, you get the same thing you ordered the first time--unless you speak fast.
Measure out 2 cups flour and remove 4 teaspoons. Add remaining ingredients and stir until just combined. Drop by spoonfuls on to a greased cookie sheet. Bake at 400F for 12 minutes.
Draw a warm bath and while water is flowing, slowly add the ingredients. Soak and relax.
Blend or process half of the coriander, half of the mint, half of the chilli, fish, garlic and egg white until mixture forms a paste, using one hand, shape into 12 patties. Cook patties, in batches, in heated large non-stick frying pan until browned both sides and cooked through. Meanwhile, place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain. Keep warm. Combine sugar, juice and sambal in small saucepan; bring to a boil. Reduce heat; simmer, stirring, until sugar dissolves. Meanwhile, chop remaining coriander, mint and chilli finely. Place in a large bowl with noodles, sugar mixture, cucumber and snowpeas; toss to combine. Serve fish cakes on noodle salad.
Combine ingredients. Pour into pastry-lined quiche dish or uncooked pie crust. Bake at 400° for 40 minutes or until middle is done. Serves 6 to 8.
Whip cream until soft peaks form. Gradually add powdered sugar and vanilla. Continue to beat until stiff peaks form. Into the bottom of a stemmed glass (wine or water goblet), put one jigger (1.5 oz) Kahlua. Add 1 heaping tablespoon whipped cream. Add 2 tablespoons club soda, whisk together. Add one large scoop ice cream. Fill glass to within 1/2-inch of the rim with additional club soda. Cover top with whipped cream and add a cinnamon stick as a stirrer.
Preheat oven to 350'F. Grease a 9" round cake pan. I sprayed my pan with a light oil and put a 9" round piece of parchment on the bottom to ensure the cake didn't stick. In a medium bowl mix flour, coco powder, baking powder, baking soda, chia (or flax) and salt. In a blender combine water and 1/2 cup blueberries and balsamic vinegar. Blend until well mixed. This will be watery. Make a well in the dry ingredients and pour in the blueberry mixture. I used my hand blender and mixed everything up well together. Add. the liquid sweetener and mix again until the batter is nice and smooth. Bake 30 minutes or until a tooth pick comes out clean. Cool completely in the cake pan and flip out onto a serving platter. At this point I poked holes into the top of the cake and poured some of my rhubarb syrup over the cake. I did this a few times to make sure the syrup penetrated the cake. Then I put the blueberries on top of the cake. I glazed it with the rhubarb syrup and it gave the cake a nice shine. You can also just drizzle some maple or agave syrup over the cake if you like. It will probably make it sweeter. I let it set up for a few hours in the fridge. You can also put a dollop of your favorite whipped topping on this as well. Bon Appetit!
In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside. In medium/small bowl, combine rest of sugars, flour, and cinnamon. In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown. Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed. Pour mixture into pastry-lined 9" deepdish pie plate. Cut up butter and dot evenly. Cover with second pastry, seal edges well, and flute. Cut slits to vent. Brush top pastry crust with a little milk and sprinkle with sugar. Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much. ***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;). ***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;). ENJOY! :).
Beat eggs well till sugar is absorbed. Add ground nuts. Gradually add flour and cinnamon with a spoon. Add butter; mix until well blended. Drop by teaspoons unto VERY well greased cookie sheet. These spread a lot--leave room. Bake at 350° for 10 minutes, until edges are slightly browned. Cookies will be soft. Remove from cookie sheet and allow to harden.
Place 1 cup of water with the juice of one lemon in the cooking pot. Prepare artichokes. Cut stem off at base, cut 1/3 off the top, and trim off outer layers of tough leaves. (Optional step is to open up leaves at the top and remove the choke with a melon baller or spoon. Rub the cut parts of the artichoke with the remaining lemon halves. Place them top down in the pot. Lock lid in place. Set for 8 minutes at high pressure. Serve immediately with melted butter or your favorite dipping sauce.
In a large bowl, combine the plums, brown sugar, 3 tablespoons flour, and cinnamon. Spoon into a greased 2-quart baking dish. In a small bowl, combine the sugar, baking powder, salt, mace, and cup of flour. Add egg and stir with a fork until crumbly. Sprinkle over plum mixture. Drizzle with butter. Bake at 375 for 40 to 45 minutes or until plums are tender and top is golden brown. Cool for 10 minutes before serving. Serve warm or at room temperature.
Preheat your oven to 425 (375 if convection oven). Cover a large baking sheet with foil. Spread the cooking oil to cover the bottom of pan. Sprinkle the liver with salt and pepper. Mix the paprika into the flour. Dredge the liver slices thoroughly in the flour mixture. Layer the flour-coated slices on the baking sheet, being careful not to overlap the slices. Drizzle some oil over the tops of the liver until no flour is showing. You may have to gently press down with your fingers to make sure the oil and flour is incorporated. Bake in the preheated oven for 8-10 minutes, being careful not to overcook. Lightly salt the liver when removed from oven. In a large skillet, melt the half stick of butter. Slice the onions in 1/2 inch slices and cook over medium heat until soft almost caramelized. Serve the liver, covering with a generous helping of onions. Enjoy!