HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375F. In a large mixing bowl, cream butter. Slowly add in the powdered sugar and mix. Beat in the egg yolk and vanilla. In a medium bowl, whisk together flour, cornstarch and salt. Slowly add flour mixture to the butter mixture, blend well. Stir in the coconut and chocolate chips. Shape dough into 1 inch balls and place on ungreased cookie sheet. Slightly flatten with bottom of a glass dipped in sugar. Bake for 10 minutes. Let cool 5 minutes before removing to wire racks to cool completely.
In a large skillet, saute onion and pepper in butter until crisp tender. Remove from pan and set aside. Cut ham steak into 4 pieces and in the same skillet, brown ham on both sides. While ham is browning, in a small bowl, combine the cornstarch and apple juice until smooth; then pour over ham. Bring juices to a boil and cook while stirring for 1-2 minutes or until slightly thickened. Reduce heat and spread apple butter over ham. Top with sauteed onion. Cover pan and simmer for 5-7 minutes or until thoroughly heated through.
In a large deep skillet heat olive oil over medium low heat and sweat minced garlic. Add ground venison to skillet with onion soup mix, worcestershire sauce, salt and pepper to taste. Cook approximately 5 minutes. Add frozen vegetables after the venison is mostly cooked through. Cook, uncovered to allow most of the moisture to boil off. When the vegetables are completely heated through, stir in the cooked rice and the sour cream. Just before serving, sprinkle the top with french fried onions or crushed potato chips.
Cut refrigerated macaroni and cheese into slices or bite size pieces. Season the flour with cayenne, salt,and pepper. Dredge each piece through the flour mixture and gently tap off extra. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Drain on paper towels for a few minutes or place on a rack with a cookie sheet underneath. Serve. (I like mine with hot sauce! but use your imagination or enjoy as is!). In a few days, go to the doctors to check your cholestorol. Repeat as needed! Lol just kidding! (Well really i'm not).
On a serving platter, layer tomatoes and onion. Top with feta cheese and olives. In a jar with a tight fitting lid, combine the oil, vinegar and oregano; shake well. Drizzle over salad. Serve with a slotted spoon.
Shred zucchini and set aside. In a small bowl, mix yogurt, cucumber, dill, lime juice, garlic (if used), salt and pepper to make a yogurt sauce. Set aside. Squeeze water out of the shredded zucchini. In a bowl, mix zucchini, green onions, dill, eggs, flour and salt. Fold in cheese. Heat a frying pan, spray oil and pour the zucchini mixture (1/6 of the mixture for each fritter). Cook each side about 3 minutes or until nicely browned. You need to cook all the fritters in two batches if you don't have a large griddle. Infuse love and serve with the yogurt sauce.
1. Over med-hi heat, cook the asparagus in a skillet with 2 TB of evoo seasoned with salt and pepper until it browns and turns just tender. Remove from skillet. 2. Add more evoo if needed. Cook the Onions seasoned with salt and pepper until it becomes transcluent, reduce heat to med-low and continue to cook until it becomes browned and carmelized. 3. Return asparagus & chicken to the pan. Add broth and thyme. Bring to a boil and reduce to simmer and five minutes later add vinegar and half of the parmesan cheese. 4. This dish is greatly served with either pasta (preferably gemelli or penne) or rice does just fine as well. And of course you very well could go without either also. Its just as good standalone. 5. Serve with remaining parmesan cheese sprinkled ontop.
In a large bowl stir together hot water and coffee granules. Whisk in milk then chocolate. In another bowl at high speed beat 2 cups cream until stiff peak stage. Fold whipped cream into chocolate mixture. Spread this mixture into pie shell and freeze 7 to 8 hours. Top with whipped cream and eat.
Heat oven to 375. Lightly spray 4 10 oz custard cups or ramekins with cooking spray. Place cups on a baking sheet with sides. Sprinkle pine nuts in an ungreased heavy skillet. Cook over medium heat 5-7 minutes until nuts begin to brown, stirring often. In a medium bowl, mix spinach, cottage cheese, monterey jack cheese, pesto and toasted nuts. Stir in eggs and milk until well blended. Divide spinach mixture evenly among cups. Bake 25-30 minutes or until set. Cool 2 minutes. Top with bacon, tomato and parmesan cheese. Garnish with basil leaves if desired.
In a mixing bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly into a greased 13 inch x 9 inch x 2 inch baking dish. Bake at 350 degrees for 15 minutes. Meanwhile, in another bowl, beat milk, egg, vanilla and salt. Stir in toffee chips and pecans, spread evenly over baked crust. Bake for another 20 minutes or until lightly browned. Cool. Refrigerate until thoroughly chilled, cut into bars. Keep chilled until ready to serve.
Place salmon in 9 x 13 inch baking dish. Combine remaining ingredients and pour over salmon. Turn salmon so that it gets coated with the marinade. Cover and refrigerate for 30 minutes. Drain excess marinade from salmon. Bake in preheated 425 F oven for 10-12 minutes, or until fish flakes easily and is opaque in centre.
In a mixing bowl, combine dry ingredients and mix well. Put eggs in your bread machine, and program to "dough". Let it beat the eggs for you. Then add the rest of the wet ingredients. Once mixed, stop the machine. Add dry ingredients on top of wet, and top with the yeast. Turn the bread machine back on to "dough". Using a rubber spatula, scrape down the sides of the dough often. I let the machine mix the dough for about 4 minutes, scraping often, then turn the machine off. This dough will be very loose and sticky. Pour into a greased 9x5 bread pan and smooth over the top. Brush with melted butter if desired. Top with seeds etc if you like. Preheat oven to 400 degrees. Place breadpan on top of stove, cover with tea towel and wait half an hour until it has doubled in size. Pop it in the oven for 30 minutes until brown and fragrant. Remove from pan immediately or it will get soggy. I slice it once its cooled and freeze it in a ziplock bag. Makes really great french toast and sandwiches.
In a large skillet over medium heat, fry the bacon until crisp and set aside. Saute the onion, bell peppers, and celery in 2 tablespoons bacon drippings 10 minutes, stirring occasionally. Add the minced garlic, black and cayenne pepper, bay leaf, thyme, salt, and tasso and cook for 1 minute. While the vegetables are sauteeing, add the crumbled cooked bacon, carrots, potatoes, corn, creamed corn and chicken stock to your crock pot. Transfer the sauteed veggie mixture to the crock pot. Stir to mix, cover and cook on high for 6-7 hours. Turn crock pot to high and add the cream and green onion and cook an additional 30 minutes.
Mash bananas and mix with salt, sugar, and ufa. Fry spoonfuls of this mixture in very hot oil.
Prepare cornbread as package directs. I use a Mexican Cornbread mix. Don't use one that contains sugar. When your cornbread has cooled, break it and the toast into a large bowl. Saute onions, celery, and green bell pepper, optional red bell pepper, and garlic in butter until onions are transparent. Add the shredded chicken and the sauteed veggies into the cornbread mixture. Use your hands to really mix it up. Add poultry seasoning and cayenne pepper, mixing well. Add in the broth a little at a time. Add in just enough to make it thick and somewhat soupy. Mix, well. Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them here. When you are content with the taste, stir in the eggs. Pour into a buttered 9 X 13 casserole dish. Bake for 45 minutes or until set.
Preheat oven to 375 degrees. Mix butter, sugar, brown sugar, vanilla and eggs together until creamy. Add the remaining ingredients and blend well. Bake until lightly browned. Store in an air tight container.
Mix milk with first amount of salt (2 teaspoons) and allow pork chops to soak in this mixture for as long as you'd like, about an hour to maybe four works well. Overnight soaking will result in too much moisture & your breading will fall off. Remove pork chops from brine, and set aside. Brine should be discarded. Mix all spices in with flour. Heat oil in pan. Coat each side of the pork chops, applying pressure to make the batter stay on during cooking. One coat is good for a thin layer of batter. For a thicker coating, dip them in a separate bowl of a little milk with an egg mixed well, and again in the flour. Make sure oil is hot. You can check by dropping a pinch of flour in, and it will sizzle if it is. Oil temperature should be around 375 degrees F, if you have an oil thermometer. Cook on each side 4-6 minutes on each side, or until meat is no longer pink inside. Chops with bones will take a bit longer, and we cook them on one side until blood starts to come out of the bone before flipping. If you have a meat thermometer, the inner temperature should be at least 160 degrees F.
In a large skillet over medium heat, add olive oil. When olive oil is glistening hot and fragrant, add garlic scapes. Sautee until tender. Add turnip greens, toss frequently and sautee for 2-3 minutes or until wilted but still quite tender (not mushy). Season with salt and pepper and enjoy!
Preheat oven to 350 degrees F. Combine the whole eggs with the sugar, hold the bowl over some steaming water, and beat until cooled off. Add flour, cake crumbs, cinnamon and lemon peel. Then add the melted butter with the cocoa. Pour into a well greased and floured Rehruecken mold, bake 45 minutes at medium heat (350 degrees F), cut through once, fill with currant jelly, ice with chocolate glaze and stud with almond slivers.
In a pot over medium-low heat, bring cream to a simmer (DO NOT LET BOIL!). Remove from heat and add thyme; let steep several minutes, then discard thyme. Meanwhile, whisk together the egg yolks and 1/2 cup sugar about 3 minutes until thick and pale yellow. Very, very gradually whisk the hot cream into the yolk-sugar mixture. DO NOT ADD HOT CREAM QUICKLY OR IT WILL COOK THE EGGS. Distribute custard between 4 (6-oz) ramekins. Place ramekins in a shallow baking pan and fill pan with hot tap water to halfway up sides of ramekins, being careful not to let water splash into custards. Bake at 325F approximately 35 min until custards are just set around the edges with slightly jiggly centers. Remove from oven and let ramekins cool in the water bath 10 min, then chill custards in the fridge at least an hour. Sprinkle 1 Tbs sugar over each custard. Hold a kitchen torch 2 inches above each custard until sugar browns and forms a crust. Serve immediately.
Preheat oven to 350 degrees F, and lightly grease the sides of a 9x5 loaf pan. In a large bowl, sift the flour, baking powder, salt, and sugar together. Add the cheese and mix with a wooden spoon. Add the beer (it doesn't need to be room temperature or anything-cold is ok). Mix until incorporated but not much more. Do not overmix. Pour 1/4 cup of the melted butter into the bottom of the prepared pan. Spoon batter into pan. Top batter with remaining 1/4 cup butter (I know-it looks like a GIANT sea of butter. It will get absorbed as the bread cooks). Bake for 50 minutes or until a wooden skewer comes out clean.
Combine the first three ingredients in a small pan over medium heat and heat gently until sugar is dissolved and chili paste is thoroughly mixed. Remove from heat and pour into a bowl. Allow mixture to cool to room temperature. Stir in the coriander and the cucumber and serve immediately. Or, store in a well-sealed container in the refrigerator for as long as four days.
Tools needed: glass pitcher and strainer. On medium heat, pour Thai tea mix into a saucepan; add 7 cups of water and bring it to a boil. Boil for 5 minutes. Turn off heat. Let tea steep until it has cooled down a bit. Strain over a glass pitcher. To make individual serving: pour 6-8 ounces into a glass. Add 1 tablespoon of Nestle creamer ( I add it while the tea is still slightly warm) and sweeten to taste. Stir to mix. Pour in ice cubes. Drink and enjoy!
Wash cucumbers in cold water then dry on rack or wipe dry. Place half the pickle spices, garlic and a layer of dill in a 5 gallon crock or jar. Fill the container with cucumbers to within 3-4 inches from top. Place a layer of dill and remaining spices and garlic on top of cucumbers. Thoroughly mix the vinegar, salt and water and pour over the cucumbers. Cover with a heavy plate (weigh it down with a jar of water) so that the cucumbers stay under the brine. Cover loosely with a towel. Keep pickles at room temperature and remove scum daily when it forms, (3-5 days). Do not stir pickles but make sure they are always covered with brine. If necessary make additional brine using original recipe. In about 3 weeks the cucumbers should be olive green and have a desirable flavor. Any white spots will disappear in processing. Strain the brine before using as it is preferred for the added flavor. Pack pickles firmly into clean, hot quart jars. Add several pieces of dill and a clove or two of garlic to each jar, then cover with boiling brine to 1/2 inch from top. Adjust lids and process 15 minutes in water bath, beginning the time as soon as the jars are in the actively boiling water. Cloudiness of brine is typical when the original brine is used as the covering liquid.
Mush together ingredients. Add V8 in phases, you don't want the loaf to be too mushy. Reserve some V8 for topping. Shape into a loaf& place into a greased pan. Mix sauce ingredients, pour on top of meatloaf. Cover pan with aluminum foil, bake at 375 for 45 minutes.
Make shell: Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes. Put oven rack in lower third of oven and preheat oven to 425°F Line shell with foil and fill with pie weights. Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack. Make filling: Move oven rack to middle position and reduce oven temperature to 350°F. Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts. Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.
In large skillet, saute vegetables in margarine until crisp-tender. Drain. Reduce heat to low. Add sauce, Velveeta cheese and oregano; stir until Velveeta is melted.
Season hens by rubbing mixture of spices on skin. Roast on rack in pan at 350 degrees Fahrenheit for 30 minutes. Combine raspberries, soy sauce and garlic powder to baste hens. Add water to pan; cover with foil. Bake for 45 minutes to one hour more. Drain liquid. Reduce juices; baste again before serving.
Cook the chicken in a large pot with the onion sliced and the salt for 40-50 mins on med/high heat. After chicken is done remove 1oz of chick broth for later use. Let chicken cool down on plate. Then tear to small pieces for casserole. Set aside. While Chicken is cooling clean and remove cover from tomatillos. Clean and remove ends from Serrano Peppers. Cook the tomatillos and Serrano peppers in pot until tomatillos are completely soft ( some may split open, still use). Place cooked tomatillos and peppers into blender w/ chicken buillon and 1oz of chicken broth. Also add a dash of salt. Blend on high to create sauce. Use 9x13 casserole dish( you can use any size casserole dish just increase or decrease amount of chicken,cheese and tortillas). Line the bottom of the dish with tortillas slightly overlapping. Sprinkle cooked chicken on top of tortillas. Enough so that you can't really see the tortillas. Sprinkle some cheese on top of chicken. ( about 1/4 of cheese block). Cover with more tortillas just like on the bottom. Sprinkle Chicken on top of tortillas. Pour Sauce over chicken, as much as little as you would like. Sprinkle Cheese on top of the Chicken( Enough to cover chicken about 1/2 or more of block of cheese). You can save some cheese to use on casserole after it has cooked if you like. Cook Casserole at 375 for 25-30minutes or until cheese is melted. Serve with more sauce and crema. Great along with beans and tortilla chips.
Add all to a shaker halfway filled with ice.Shake vigorously; pour into an ice-filled rocks glass. Garnish with rosemary sprig punched through orange peel.
Whisk together oil, lime juice, cumin, chili powder and garlic in a large, shallow dish to make a marinade. Arrange meat or fish in dish and rub all over with marinade, then cover and refrigerate for 2 to 3 hours, turning occasionally.
Scramble the egg whites with a little Pam. Remove. Dice onion and saute with with a little Pam till golden brown. Add the hash browns, cover and cook for 10 minutes, stirring once. Add salt, pepper, garlic powder and Worcestershire if using. Add the scrambled egg white, cheese and bacon. Divide filling evenly between the tortillas. Roll up and place seam size down in an empty pan and heat on medium till a little brown. Flip over and brown the other side of the tortilla.
In a large skillet, spray bottom and sides with non-sticking spray. Add sliced zucchini, garlic, and onion slices. Cook zucchini over medium heat, uncovered, for 3 minutes turning often. Drain pan if too much excess liquid. Add the drained, canned mushrooms to skillet. Add spices & Cook mixture for 4 minutes or until golden-brown along the edges. Lastly, add the marinara sauce (either to entire mixture, or on individual plates).
Pull off a bit of the green fuzzy fronds, chop coarsely and save. Cut stalks off at bulbs. If needed use them to fresh broth's flavor. Peel outer fibers off bulb with a paring knife. If outermost layer is dried or cracked remove completely. Cut bulb in half lenghwise. Be sure to cut thorough the core forming at point of wedges. Leave this attached or the fennel will fall apart. Arrange in single layer in large pot. Slight overlap is ok. Pour on wine and oil. sprinkle on seeds and shallot. Bring to a gentle simmer, cover and cook 25 minutes. The fork should pierce the fennel but you should still feel slight resistance. Check after 15 minutes of cooking and add water if dry. Remove lid when done. If liquid is left turn heat to high and quickly boil down liquid. You only want 1/2 cup remaining. Sprinkle the cooked fennel with the salt, pepper and fronds. Serve hot on individual plates and spoon liquid over each. Or let cool and serve as other courses.
Preheat the oven to 350 degrees. Prepare baking sheets with a light coating of cooking spray, oil or butter. (Looks like parchment paper would also work well with these cookies.). Sift together the flour, cardamom, salt, and baking powder. Using an electric mixer, beat the sugar and eggs until light and creamy. Stir in the flour mixture, then the ground almonds. Pinch off a small piece of dough and hand form into 1-inch balls, moistening your hands with rose water or orange blossom water, if desired. Place on the prepared baking sheets and flatten slightly. Press a whole almond into the center of each cookie. Bake until lightly browned about 12 minutes. Transfer to a wire rack and let cool. Store in an airtight container at room temperature.
Make a horizontal slit in each date (do not cut all the way through) and remove the pits. Knead marzipan with a few drops of rosewater or orange blossom water, if using. Stuff each date with marzipan, and top with a walnut half. Store in an airtight container in the refrigerator for up to 2 weeks.
Preheat your oven to 350 degrees. In a large bowl, mix together the almond flour, eggs, oil, sugar, mashed bananas, vanilla, cinnamon, nutmeg, baking powder, and salt until there are no clumps. Fold the walnuts, chocolate chips, or any other mix-ins you might want into the batter. Lightly grease a 5 x 10 or similar sized loaf pan and pour in the batter. Bake for 55 minutes or until a cake tester inserted in the center comes out clean. Remove from the oven and let cool completely before slicing.
pour salsa into a large sauce pan and heat on medium heat. rinse beans in a collander, then add beans and broth to salsa. bring to a boil and let simmer for 15 minutes. in the meantime, mince cilantro. use a knife or a food processor. set cilantro aside. after about 15 minutes of simmering, remove about 1/2 of the soup from the pan and put it in a food processor. puree the soup (it will become thicker) and then put the pureed soup back into the pan. continue to simmer. add minced cilantro and lime juice to soup. cook soup for a few more minutes (5 or so). the longer you cook it, the more it will reduce and become thicker. eat as is or add cheese/sour cream on top as a garnish if you desire.
Spoon alternate layers icecream and sherbet into crust. Freeze at least 3 hours or overnight. To serve: Spread whipped topping decoratively on pie. Top with orange segments and coconut.
Preheat oven to 425 degrees. Whisk ingredients in bowl until smooth and pour into pie crust. Bake 15 minutes. Reduce heat to 350 degrees. Continue baking for 30 to 45 minutes or until a knife inserted 1 inch from the crust comes out clean. Cool. Refridgerate for at least one hour before serving and serve with cool whip (optional).
Combine honey, whiskey, and cloves in small bowl; mix until well blended. Place ham cut side down into roasting pan and brush with honey mixture. Cover with foil and bake at 275°F for 1 hour, or until heated through. Remove foil and increase oven to 425°F Brush with honey mixture and bake about 10 minutes, or until ham is golden brown. Remove from pan, place on serving platter and pour juices over ham.
Preheat grill pan to med-hi heat. Drizzle fish with olive oil. Combine spices in a small bowl. Rub fish with spice mixture. Cook fish 5 minutes skin side down first. Turn fish and cook 5-6 minutes longer. Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve. Serve with sangria. Top fish with salsa.
Combine all ingredients; mix well; cover and chill overnite. Shape into 6 patties. Cook in lightly greased skillet over medium heat about 15 minutes, turning occasionally, until browned on both sides and centers no longer pink.
Pre-heat oven to 375 degrees Fahrenheit. Line 2 large jelly-roll pans (approximately 17.25 x 11.5-inches in size) with parchment paper. Place the 24, half strips of bacon on prepared pans in a single layer. Bake 5-7 minutes, or until bacon has rendered some of the fat and just starting to brown on the edges, but still flexible. Drain on paper towels; pat to remove excess grease. Using a 24-cup, non-stick mini muffin pan, line bottom and sides of each mini muffin cup with a half strip of the par-cooked bacon in a circular fashion, making a well in the center, folding or creasing if needed to fit. In a large mixing bowl, beat potatoes, eggs, and 1/2 cup of the cheese with an electric mixer on medium-high speed until smooth and fluffy. Transfer potato mixture to a large pastry bag fitted with a large star tip. Pipe potato filling evenly into bacon-lined muffin cups in a spiral fashion (cups will be full and potato spirals will extend beyond the height of muffin cups). Sprinkle tops with remaining 1/4 cup cheese. Bake for 12-15 minutes or until tops are golden brown. Let rest 5 minutes. Run knife around edges to remove from pan. Place on serving platter and garnish with chives. Serve warm. Makes 24. Note: A plastic freezer bag can be used in place of a pastry bag and decorator's tip. Fill freezer bag with potato mixture and seal. Using kitchen scissors, cut off a small corner of the bag, about 1/2 inch, and pipe potato mixture into mini muffin cups as directed.