HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350* and lightly grease 12x7x2 inch baking dish. For the chicken: Combine flour, salt, and pepper in zip-lock bag. Add chicken breasts, and shake until covered. Melt 1/4 cup butter in large skillet. Place chicken in skillet and cook, turning occasionally, until lightly browned. Remove chicken from pan and drain on paper towl. For the batter: In a bowl, combine flour, baking powder, and salt. Lightly beat 4 eggs, and add to flour mixture. Stir in milk and remaining melted butter from skillet until batter is well blended. Pour the batter into the greased baking dish. Place the chicken on top of the batter. Bake for 1 hour until batter is light brown.
Preheat oven to 350. Grease well a large baking pan (9 x 13). Over a medium bowl, sift ground almonds 3 times. Add Splenda, salt& baking powder- mix well. Meantime over double boiler or in microwave, melt butter& chocolate. Once melted, remove from heat& quickly whisk in eggs (should be pudding-like consistency). Add melted chocolate/butter/eggs mixture to dry ingredients. Mix well then add chopped nuts, mix well again. Pour into well greased pan& bake for 15-20 minutes (check after 15 minutes- do not over bake). While brownies are baking prepare topping: Allow cream cheese to come to room temperature. (Using hand mixer) blend in Splenda& add cream. Fold in whipped cream. Mixture can rest in fridge while brownies cool then either shmear onto cut brownies, or pipe rosettes. These brownies also freeze well (even with topping). For those than can afford additional carbs, drizzle a small amount of chocolate sauce on top of the rosette& scatter a few fresh raspberries on the plate. Enjoy! 48 Bite Size Brownies@ 2. 5 minus 0. 7 gr. fiber= 1. 8 carbs each or 24 good sized Brownies@ 3. 6 carbs each.
Dust sea bass with cumin, and roast in 400°F; oven for about 8-10 minutes. Add pineapple, oranges, peppers, onions, Olive oil, wine, garlic and cilantro to mixing bowl and mix throughly. Spoon Pineapple mixture over bass. Present with rice or vegetables.
in a mixing bowl stir together yoghurt, orange and lemon juice, ginger, chillies, coriander,turneric, salt and creme fraiche. in a saute pan heat the oil with the bay leaf, peppercorns and cardamon and cook for a couple of minutes. pour in the yoghurt and creme fraiche mix and cook for a further minute. Add cut up chicken and cook , stirring from time to time for 5 - 8 minutes until cooked. stir in coriander leaf and tomatoes and cook for further 3 minutes until tomatoes have heated thru. leave to cool. serve with rice or crusty bread.
Place an oven rack in the middle position and preheat oven to 325 degrees. Butter or spray 6 (4-ounce) ramekins. In medium bowl, whisk eggs until slightly thickened. Add parsley, onion, pepper, salt and half-and-half. Whisk until combined. Place prepared ramekins in a baking pan about 2 inches deep lined with a dish towel. Ladle egg mixture into ramekins. Place baking pan on oven rack and carefully add enough hot water to come halfway up sides of ramekins. Cover ramekins with a sheet of foil and bake 30 minutes, or until set and a knife inserted near the edge of one custard comes out clean. Carefully remove ramekins from water bath with a dish towel. Serve omelets in ramekins, or remove and place on individual plates. Serve at once, garnished with diced tomato and parsley.
Boil pasta and in the last few minutes of cooking add broccoli. Drain pasta and broccoli. Put in a bowl and add all ingredients besides cheese. Top pasta with cheese and chill if desired.
Mold the beef, oregano, and onion into tiny meatballs. Add to the broth until some rise to the surface. Add the orzo. Cook until tender. Buen Provecho!
Soak the apricots and the raisins in the 1 cup of white wine for 2 hours Drain, reserving 1/4 cup of the wine Preheat the oven to 320 degrees F In a large skillet, melt the butter over a medium flame Add the 1/4 cup of white wine Add the apples and the drained apricots and raisins Saute for 3 minutes Add the juice of 1/2 an orange and 1/2 of the lemon into the skillet and continue sauteeing Add the brown sugar, mix well with the fruit Sprinkle with cinnamon and remove from the flame In a small bowl, combine the cornstarch with the juice of the remaining 1 1/2 oranges Stir vigorously until smooth Put the pan of fruit back on the flame Slowly add the cornstarch mix to the pan, stirring continuously The mixture should start to thicken and caramelize You want it to be sticky, not runny Remove from the heat Unwrap the phyllo dough and lay out the sheets Cut the layered stack lengthwise and widthwise to make 4 rectangular quarter-stacks of 12 sheets each stack Take one rectangular sheet, brush around the edges with the melted butter Lay the next sheet on top, but at an angle Continue doing this 4 more times for a pile of 6 sheets, each sheet at an angle to the one below it Place a small mound of fruit in the middle Top the fruit with a square of chocolate Lift one edge toward the middle, gathering and pleating the dough as you go around the pile, pulling the edges to the middle to form a purse Make 8 purses this way (8 piles of 6 sheets each) Brush and drizzle each purse with melted butter Place the purses on a parchment line cookie sheet Bake 10 minutes Raise the heat to 350 degrees F, and bake another 15 minutes until the purses are golden Serve warm If you make the sheets in advance, rewarm for a few minutes in the oven to warm the fruit and melt the chocolate
Roast the jalapeno on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over. Transfer the jalapeno to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, core, seed and finely chop the jalapeno. In a small bowl, combine the jalapeno with the vinegar and sugar and stir until the sugar dissolves. Melt the butter in a large, heavy saucepan. Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes. Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes. Add the stock and simmer until the corn is tender, about 15 minutes. Season with salt and pepper. Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the creme fraiche and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes. Return the puree to the soup. Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through. Ladle the soup into 4 shallow bowls, garnish with cilantro, jalapeno and a drizzle of the chile vinegar. Serve hot. Make ahead: The soup can be prepared through step 3 and refrigerated for up to 2 days. Reheat before proceeding.
Rinse each pork chop under cold water and pat dry with paper towel. Sprinkle both sides of each pork chop with all of the spices listed above. Grill on George Forman for 8 minutes or bake in oven for 6 minutes, flip, and bake an additional 6 minutes.
Combine the flour, salt and pepper in a plastic bag and shake chicken pieces in flour mixture until coated. Heat oil in a large skillet and brown chicken pieces on both sides. Remove from skillet and add onion, garlic and bell pepper to the skillet. Saute until the onion is golden, even a little browned. Return the chicken to the skillet and add the tomatoes, oregano and red wine. Cover and simmer for 30 minutes over medium low heat, or until sauce thickens. Add mushrooms, salt and pepper to taste. Simmer for 10 more minutes (can simmer longer if you have the time and want a thicker sauce). Serve over spaghetti or bucatini.
Put onion, zucchini, celery, olives and garlic into a food processor to chop up vegetables to desired size. In a large frying pan or pot, warm up the olive oil. Add processed vegetables stirring for 5 minutes. Stir in the tomatoes, beans, salt, couscous and Parmesan. Spray a 10x10 casserole dish and heat oven to 350 degrees. Spoon mixture into casserole dish and cover with cheddar and bread crumbs. Cover dish with aluminum foil. Bake for 15 minutes. Remove aluminum and continue baking for and additional 15 minutes.
Place cubed potatoes and water in a microwaveable dish, cover and vent. Micro on high for 3 minutes Drain. Add olive oil and seasoning to potatoes. Place on greased pan. Bake at 400 for 20 to 25 minutes. Serve.
Cut the tenderloin though middle and make a "pocket". Wash dried plums (take out the stone) and instead of stone put butter. Put buttered plumes one by one all through the pocket and close with toothpick. Season tenderloin and fry it on hot lard to close pores. Plumes surplus cut into stripes and add into frying pan. Cover with wine and water if evaporates too much and saute until meat is soft (about 20 minutes). Add sour cream and cooking cream. At the end add slivovica and saute it for 1-2 minutes. Sprinkle with parsley leaves. Before serving cut across and cover with sauce. Serve with noodles, rice or flour noodles.
In a large bowl mix cake mix, butter, egg and milk. Do not over mix. Shape dough in a ball. Chill for 2 hours. Roll 1/8 inch on a floured surface. Cut out with a floured cookie cutters. Place 2 inchs apart on a cookie sheet that has been very lightly sprayed with cooking spray. Bake at 375 degrees for 6-10 minutes or until edges are lightly browned. Cool slightly. Move to rack to cool fully. Store in airtight container.
melt chips in a double boiler add noodles and peanuts spoon into a waxed paper lined 8x8 pan Let cool, cut into bars.
In a food processor, process beans and seasonings until smooth. Spread out the 8 tortillas; add an equal amount of the bean mixture in the center of each tortilla. On top of the bean mixture on each tortilla, add a sprinkle of mozzarella and cheddar cheese, some salsa, chopped pepper, and sour cream. Fold tortillas up into burritos (fold the bottom third of tortilla over the filling; fold over both sides of tortilla; roll up to enclose the filling). Place burritos in a nonstick frying pan or electric frying pan over medium heat. Flip burritos often until golden brown. OAMC; To Freeze - For a quick snack or dinner later on, after finishing frying, place single burritos (or family size portions if for a family meal) into plastic storage bags, then place individual bags into large freezer bag and freeze. To re-heat - When ready for a burrito, pop it out of the bag and heat in the microwave for 1-2 minutes on medium power. Or, for a crispier burrito, pan fry the burrito until warm the outside is crisp.
Sift fry ingredients together into a large, chilled mixing bowl. Add cold butter and lard pieces, and working quickly, rub flour and fat together until the texture of coarse meal. If you prefer, you can use a pastry blender or knives. You may also use a mixer or food processor, but take great care not to overmix or overprocess. Add 4 Tbsp icy cold water and quickly blend into flour mixture. Gather all the dough and crumbs up into a ball. If it is too crumbly and will not hold together, add up to 2 Tbsp more icy cold water, 1 tsp at a time, until it holds together. Lightly dust pastry with flour, wrap in wax paper, and chill for 30 minutes. Place pastry on lightly floured board and gently press into a rectangle about 1 inch thick. Dust flour underneath and on top of pastry. Roll out into a rectangle about 21x6 inches. Fold into thirds to form a three-layer rectangle about x6 inches. Turn pastry 1/4 turn, dusting underneath with flour if needed. Roll out again into a 21x6 inch rectangle, and again fold into thirds. Repeat two more times, turning a quarter turn before rolling out each time and ending with the pastry folded into a 7x6 inch packet. Wrap tightly in wax paper, foil, or a freezer bag and refrigerate for at least 1 hour and up to 3-4 days.
Combine honey, lime juice, soy sauce, parsley and black pepper in a small bowl. Marinate the skirt steak for 1 hour using one-half of the honey mixture. Preheat grill to medium-high heat. Place steaks on grill and cook for 5 minutes on each side or until desired degree of doneness. Let steaks rest 4 minutes before slicing. Pour remaining honey mixture on top of the sliced steak. Serve with Avocado-Tomato relish. For relish: In a mixing bowl, gently mix all ingredients together making sure not to overmix. Let sit for 20 minutes before serving. Divide evenly to garnish the Honey-Lime skirt steak.
In a casserole dish, cook the bacon, uncovered, in the microwave until it's brown and crisp (4-5 minutes). Discard all but 2 tablespoons of the bacon drippings. Wash the leeks very carefully under cold water to remove sand or dirt; then slice crosswise into 1/2-inch rounds, using all of the white parts and as much of the green parts as are smooth and tender (cut off and discard the tough, stringy end). In a large casserole dish, combine the bacon, 2 tablespoons bacon drippings, onion, carrots, celery, leeks, potatoes, garlic, parsley, salt, pepper, wine, 1 cup chicken broth, and cook, covered, in the microwave until the vegetables are tender (15-20 minutes), stirring occasionally to prevent sticking. Add the cream and remaining 2 cups chicken broth; heat to a simmer. Serve as is or blend in a blender until smooth. (Traditionally this isn't a thick soup, but if you like your soup thicker mix 2 tablespoons flour into a little water and mix into the soup when you add the cream).
Preheat oven to 350 degrees. Lightly grease a 13 x 9 pan and set aside. Place the first 5 ingredients in a large mixing bowl. Stir for about 50 strokes until batter lightens in texture. Pour into prepared pan, smooth out and drop jam by teaspoonfuls onto the batter. With a knife, swirl jam into the batter. Scatter the chocolate chips and nuts evenly over the top. Bake for about 25 minutes or until done. Remove to wire rack to cool for at least 30 minutes before cutting.
Preheat oven to 450°F. For crust: put flour, baking powder and salt in a bowl. Work in butter, until mixture resembles coarse meal. Add buttermilk, gradually, mixing until a somewhat sticky dough is formed, Turn onto floured board. Knead briefly until smooth. Line a 9- inch springform pan. Chill until ready to use. For filling: Saute onions in butter until transparent. Spread over dough. Mix sour cream and seasonings with beaten eggs. Blend thoroughly. Pour mixture over onions. Bake 10 minutes. Reduce oven to 350°F and bake 45 minutes more. Slice in wedges. Serves 4 as a main dish or 6-8 as a vegetable dish.
Preheat oven to 325*. BASE: Combine ingredients and press into greased muffin tins to form a shell for filling. FILLING: Beat egg whites until stiff. Fold in brown sugar, coconut, nuts, cherries and baking powder. Spoon into muffin cups over base. Bake @ 325* until filling is golden brown (and toothpick comes out clean) about 20 minutes.
Soak the ox tongue in cold water for 24 hours, changing the water occasional, wash and drain. Place the tongue into a large sauspan, cover with water, bring to the boil, skim the surface as needed. add the remaining ingredieds. Cover and simmer gently for 4 hours, or until cooked and the small bones at the base can be easily pulled out. Remove from the heat and allow the tongue to cool in the liquid. While the tongue is still warm, remove from liquid and strain, transfer to a board. Remove the skin, trimthe root to remove any gristle or bones. roll the tongue to fit into a 20cm[8inch] cake tin, or smaller it needs to be a tight fit. Cover the tongue with a plate, and stand a heavy weight on top. leave to cool for 12 hours. Run a knife around the edge to free the tongue. Transfer to a serving plate, serve thinly sliced.
Combine 1 cup of water with the sugar in a medium saucepan. Scrape the seeds from the vanilla bean and add . Boil over medium-high heat, until the sugar dissolves. Let syrup cool before stirring in the vanilla extract. In a large pitcher or bowl, combine with soda water, stirring gently to combine. *Cherry-Cream Soda: Add 1 packet of cherry kool-aid and 1/2 teaspoons almond extract for a beautiful, bright red soda/.
Add vodka and cranberry juice to a high ball glass filled with ice, stir to combine. Float orange juice on top. Enjoy.
Combine all ingredients except for shrimp. Place shrimp in a large zip-loc bag and add the marinade and mix well. Place in the refrigerator for several hours, the longer the better. Preheat grill on medium heat. Thread the shrimp on the skewers. Grill over medium heat for about three minutes per side or until shrimp is just pink.
Prepare and LIGHTLY bake a pie shell; cool. In a small bowl soak raisins and lemon zest in the lemon juice for about 10 minutes; add in the nuts. Using an electric mixer, cream butter, both sugars, cinnamon and salt until light and fluffy (about 3-4 minutes). Add in eggs, and beat for about 30 seconds (the mixture will look curdled until it heats up in the oven). Stir in the raisin mixture, and mix with a wooden spoon until combine. Pour the filling into the semi-baked pie shell. Set oven to 350 degrees. Set oven rack to center position, and bake pie for about 35-40 minutes, or until the top is set and light golden and darker golden around the edges (it will feel somewhat spongy to the touch). Cool completely on a wire rack before serving.
Brown ground beef with onion and garlic until no longer pink and the onions are translucent; drain beef of excess grease. Add tomato soup, salsa and barbecue sauce to meat mixture. Stir well. Simmer for 20-30 minutes, until flavors are combined. Serve over hamburger buns.
Preheat oven to 350 degrees. In a medium bowl, combine the flour, baking soda, baking powder, and salt. In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg, milk and vanilla extract and mix well. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips, chocolate, and peanuts. Refrigerate the dough for 10-20 minutes. Drop the dough by rounded teaspoonfuls into a bowl of granulated sugar. Place onto ungreased cookie sheets, at least two inches apart. Using a fork, lightly indent with a crisss-cross pattern (do not over flatten). Bake for 10 to 12 minutes. Do not overbake; cookies may appear to be underdone but they will continue to bake after removed from the oven. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Combine garam masala, onion, ginger, oil, and cayenne pepper in a medium mixing bowl. Stir in pork, working spice mixture into meat with fingers. Thread the meat onto metal skewers, leaving 1/4 inch between pieces, cover and refrigerate for 1 to 24 hours. Place pork skewer on the lightly oiled rack of the grill directly over medium heat. Grill for 12 to 15 minutes or until the juices run clear, turning once. Meanwhile, stir together yogurt and cilantro in a small serving dish. Cover and chill until serving. To serve, use a fork to remove grilled pork cubes from skewers. Arrange on a tray around yogurt mixture. Serve pork cubes with toothpicks.
Preheat oven to 350 degrees. (325 degrees for dark nonstick bundt cake pan). Grease 12 cup bundt cake pan. Sprinkle pecans evenly over bottom of pan. Heat brown sugar, butter, 2 tbsp milk and the pudding mix (dry) in a 1 quart saucepan, stirring constantly, until mixture b egins to boil around edge, set aside. Mix baking mix, granulated sugar,2/3 cup milk, the vanilla and egg until dough forms, beat 30 seconds. Turn onto surface dusted with baking mix, roll in baking mix to coat. Knead 10 times. Cut dough into 32 pieces, do not roll into balls. Distribute over pecans. Pour brown sugar mixture over dough. Bake 25 to 30 minutes or until coffee cake is golden brown. Immediately invert on heatproof serving plate. Serve warm.
Preheat oven to 375°F In a large bowl stir together milk, whipping cream & coffee crystals until coffee is dissolved. Reserve ONE tablespoon of milk mixture; set aside. Stir eggs, the sugars, and vanilla into milk mixture. Stir in bread pieces until moistened. Evenly divide among eight ungreased 6-ounce ramekins or custard cups, filling each almost full. Place on a 15x10x1-inch baking pan. Bake 30 minutes or until puffed, set, and a knife inserted near center comes out clean. Transfer to wire rack (puddings will fall slightly as they cool). In a small bowl, combine powdered sugar and reserved one tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper. Cream Cheese Topper: Beat whipping cream, cream cheese, & powdered sugar until soft peaks form.
Quarter all the fresh peppers and the horseradish. If you want to reduce the heat, seed and stem the peppers. You can really use any combination and quantity of peppers. I used the 4 of each and it produced a brilliant heat level with an amazing taste. Take your lime and make about twenty slits in the peel all over the lime. Put all the ingredients into a clean, sterilized wide mouthed jar. Using a wide mouthed jar (like a mason jar) just makes it easier to get everything in and out. Put the vodka in a cool, dark place. Cover with a dish cloth if you like. Every day, shake it. Let the vodka sit at least one week then strain the vodka through cheesecloth and enjoy. I use 1 1/2 oz of the vodka, about a tbsp of Worcestershire, a tsp of celery seeds, a little salt and top it off with Clamato (or tomato juice) for a nice fiery beverage.
Preheat your oven to 450°F. Combine the dry ingredients in a food processor. Pulse a few times until it resembles large, rough crumbs. Add the buttermilk and mix JUST until combined. The dough should be sticky. Turn the dough out onto a well floured surface. Pat it down into a rough rectangle, about a 1/2 inch thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Cut dough into biscuits using a floured glass or biscuit cutter. Bake for about 10-12 minutes until golden brown. NOTE: You can freeze cut biscuits rounds. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
Preheat oven to 200°C. Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets. Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper. Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.
Combine chocolate syrup, Eagle Brand, and salt in a heavy saucepan. Cook over medium heat, stirring until mixture just comes to a boil. Remove from heat and stir in vanilla extract. Serve warm with assorted dippers. use wooden skewers to help with the dipping.
Preheat oven to 350. FILLING: Separate eggs and discard one yolk. Set aside the 3 egg whites. Mix the two remaining egg yolks with the lemon juice. Add sweetened condensed milk and grated lemon rind and mix well. Place graham cracker crust in the preheated oven for 5 minutes. After removing from oven, pour filling into crust and set aside. MERINGUE: (Hint: meringue whips better and faster if whites are at room temperature). In a separate mixing bowl add egg whites and cream of tartar. Whip at high speed, gradually adding sugar until the meringue is stiff enough to peak. Spread meringue evenly on top of filling. Bake in oven for 15 minutes or until meringue is browned to your liking. Allow pie to cool and then keep refrigerated.
Place all ingredients into a blender and mix until well blended. Serve in a tall glass with a straw. Sometimes I will add orange slices, bananas, or blueberries if I have some extras needing to be eaten. I also have made it a bit more like a smoothie by substituting 1 cup vanilla yogurt for one cup of milk. I have also used Splenda in place of the sugar with success.