HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees. Spray an 8-by-8-inch square baking dish with nonstick spray. To prepare the crust, in a mixing bowl beat together on medium speed the butter, dark brown sugar, salt and mace until smooth. Spoon 1 cup flour lightly into a dry measuring cup and level with a knife. Add the flour to the butter mixture and beat at low speed until well blended. Press the crust into the prepared baking dish and bake for 20 minutes. Meanwhile, prepare the filling. In a food processor fitted with the metal blade, process the cottage cheese for 2 minutes or until smooth, scraping sides of the bowl once. Add the sugar, flour, lemon zest, lemon juice, baking powder, egg and egg white. Process until well blended. Pour the filling over the baked crust. Bake at 350 degrees for 25 minutes or until set (the edges will get lightly browned). Remove from the oven and cool. When cool, cover and chill for 8 hours. To serve, cut into bars.
Heat oven to 400°F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Rub the chicken with the cumin, cayenne, and salt. Toss in skillet and cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and roast until cooked through, 6 to 7 minutes. While skillet is warmed add medium heat and add the remaining tablespoon of oil. Add the onion and bell pepper and cook, stirring, until soft, 5 minutes. If frozen cook spinach in microwave till warmed. If fresh add spinach directly to the skillet along with salt and pepper to taste. Cook, tossing, until just tender, 2 to 3 minutes. Add pasta in with vegetables warming them, and you can either toss the chicken in with this, or serve the chicken separately.
Heat oven to 350. In bowl, combine all ingredients except buns and mix well. Fill buns with mixture and wrap each in foil. Bake for 15 minutes or until cheese melts. For open-faced sandwiches: Spread filling on bun halves or toasted bread. Broil 3 to 5 minutes or until cheese melts.
Grease a 13x9x2 pan. Cooking spray, butter, OR margarine work well to grease the pan. Melt the butter and marshmallows together, either on a stove top on low or in the microwave until smooth. Remember to continue stirring through out the melting process. Remove from heat source once smooth. Add cereal and stir gently until it is well coated. Transfer mixture to the greased pan. Press mixture evenly into the pan using waxed paper, buttered spatula, or your hands which have been greased. When cooled cut into squares. These are best if you eat them the day they are made!
Whisk peanut butter, hoisin sauce, water, tomato paste, and chili sauce, if using, in small bowl. Heat oil, garlic, and red pepper flakes in small saucepan over medium heat until fragrant, 1 to 2 minutes. Stir in peanut butter mixture; bring to simmer, then reduce heat to medium-low and cook, stirring occasionally, until flavors blend, about 3 minutes. (Sauce should have ketchup-like consistency. To thin, add water, 1 teaspoon at a time, until proper consistency is reached.). Transfer to bowl; cool to room temperature. The sauce can be refrigerated in an airtight container for up to 3 days. Serve at room temperature.
While boiling the potatoes, melt the butter with the parsley in it. (I use the microwave, then set it on the stove close to the potatoes to keep warm.). Once the potatoes are cooked drain off the water. Pour the butter and parsley over them. Mix well. (I find that shaking the pan, with the lid on mixes it better.).
Rinse scallops well then lay out on paper towels to remove moisture. 1. Squirt the olive oil in a saute pan. The hotter the pan, the better the sear on the scallops will be. 2. Place the scallops in the pan, making sure they aren't touching. Sear each side until golden brown, or about four to five minutes per side. When done, remove them to a plate and set aside. 3. Deglaze the pan with the wine and let it reduce, then add the tomatoes. 4. Saute for 30 seconds, and then add the garlic and basil. 5. Cook for two minutes, and then stir in the butter. 6. Plate the scallops and add the sauce.
Preheat oven to 375 degrees. Combine tuna, mayonnaise, onion, salt and pepper in medium bowl. Mix well and set aside. Prepare noodles according to package directions, cooking just until tender. Drain noodles and return to pot. Add tuna mixture to noodles, stir until well combined. Layer half of noodle mixture, half of tomatoes and half of cheese in 13 x 9 baking dish. Press down slightly. Repeat layers with remaining ingredients. Bake 20 minutes or until cheese is melted and casserole is heated through.
Heat oven to 350. Mix flour, rolled oats, 1 cup brown sugar, baking soda, and 1/4 teaspoon salt. Add 1/2 cup butter and mix until crumbly, first with a fork, then with fingers. Press mixture into a greased 9x13-inch pan. Bake for 10 minutes. Beat eggs, stir in remaining brown sugar and almond extract. Mix flour, baking powder, and 1/2 teaspoon salt together, then stir into egg mixture. Add coconut and cherries and stir to blend. Pour over first mixture and spread evenly. Sprinkle with pecans. Return to oven and bake 25 minutes, or until lightly browned. Cool and ice with Cherry-Almond Icing. Cut in 1 1/2 x 3" squares, or bars. Cherry Almond Icing: Blend remaining 3 tablespoons butter and icing sugar. Add reserved cherry juice and 1/4 teaspoon almond extract, using enough juice to make the icing easy to spread. Stir until smooth.
Dissolve the baking soda in the hot water; set aside. Mix sugar, eggs, bananas, butter, and baking soda solution together. Mix well. Add the flour, salt, and spices; mix well. Add nuts, raisins, and cherries. Mix well. Pour into a greased tube pan. Bake 350 degrees for 1 hour or till done. Let cool 15 minutes in pan and then take out to cool on rack.
Position a rack in the center of the oven and heat the oven to 400°F Line a 12-cup muffin tin with paper or foil baking cups. Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend. In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick. Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups. Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 teaspoons of the cinnamon-sugar mixture over each muffin. Bake the muffins until they're golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan-if necessary, loosen them with the tip of a paring knife-and let them cool somewhat. Best served warm.
Melt butter with oil in a 6-quart pot (or larger) over medium heat; add in beef cubes and cook stirring occasionally until the beef is browned (about 10 minutes) remove to a bowl. Add in onions, red pepper flakes, jalapeno pepper (if using) carrots, celery, Itaian seasoning and thyme, adding more oil and/or butter if needed; saute for about 5 minutes adding in the garlic the last 2 minutes of cooking time. Add in the browned beef back to the pot along with the water, broth, Worcestershire sauce, canned tomatoes with juice, potatoes and zucchini slices; bring to a boil. Reduce heat to medium-low and simmer covered for about 50 minutes, or until the veggies are crisp-tender. Season with salt and pepper to taste, then stir in the cooked rice and kidney beans; cook until heated through. Ladle into bowls and top with grated parmesan cheese. Delicious!
combine water, onions, garlic powder, salt, pepper, bouillon cube and spinach (I grabbed 6 large handfuls) in saucepan until it starts to come to a boil. Then add butter. Once butter melts add in heavy whipping cream. Cook for a few more minutes until spinach is desired tenderness. If you would like put spinach in food processor or blender to make it smaller pieces.
Set oven to 350 degrees. Grease a large cookie sheet. In a bowl combine oil, sugar and eggs, beat until well combined. In another bowl, combine dry ingredients, except chocolate chips, then add to the oil/sugar mixture; mix well. Add the vanilla and coffee; mix until combined. Stir in chocolate chips. Spread on a cookie sheet. Bake for about 35 minutes or until bars tests done. Cool and cut into squares. Delicious!
Preheat oven 350°F. Dip chicken in beaten egg, then coat with breadcrumbs thoroughly. Heat oil in frying pan. Add coated chicken pieces. Brown lightly on both sides. Pour 1/3 of the sauce into an 8-inch square baking dish. Layer chicken in the dish. Pour remaining sauce evenly over chicken. Spread mozzarella cheese over chicken and sauce layer. Sprinkle with the Parmesan cheese. Bake for 25 minutes. Serve with noodles.
Preheat your oven to 375 degrees F. Boil the breadfruit in lots of salted water until tender; this takes about 20 minutes. Heat the butter in a saucepan. Add the onions & cook until golden. Remove the onions and set aside. Add flour to same saucepan and cook,stirring for 1-2 minutes. Slowly add the milk, whisking until the mixture begins to thicken. Remove from the heat. Add the grated cheese, nutmeg, salt, & pepper. In a buttered casserole dish layer the breadfruit, onions, and cheese sauce, ending with the cheese sauce. Bake for 25 minutes.
For the crust: Heat the oven to 325°F and arrange a rack in the middle. Butter the bottom and sides of a 9-inch springform pan; set aside. Mix together the graham cracker crumbs, butter, and sugar in a medium bowl until thoroughly combined. Evenly press the mixture into the bottom of the prepared springform pan; set aside. For the cheesecake: Combine the cream cheese and sugar in a stand mixer fitted with a paddle attachment and mix on medium speed until light, airy, and smooth. Add the yolk and then the eggs one at a time, mixing completely after each addition. Add the vanilla extract and mix until blended. Pour the mixture into the prepared pan and bake until a toothpick or cake tester inserted into the cake comes out clean and the center of the cheesecake is just set, about 40 minutes. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool completely. For the caramel: Stir together the sugar and water in a small saucepan. Place over medium-high heat and bring to a boil. Let boil until the mixture turns amber in color, about 3 minutes. Immediately add the butter and stir to incorporate. Remove from heat, add the cream, and mix well. Set aside and let cool to room temperature. To assemble: Pour the caramel over the cooled cheesecake, then scatter the pecan pieces and sea salt over the top.
Brown sausage in a large, deep skillet over medium-high heat until evenly cooked; drain and set aside. Layer bread cubes, sausage and cheese in a lightly greased 7x11-inch baking dish. In a bowl, beat together the eggs, milk, salt, dry mustard, cayenne, black pepper and garlic powder. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F. Bake 50-60 minutes, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Combine the first 4 ingredients and spoon into a lightly greased baking dish. Combine crushed crackers and butter. Sprinkle over chicken mixture. Bake, uncovered, at 350 for 30 minutes.
Fire up any kind of smoker: dry, water, electric, side or stovetop. Keep heat very low, under 230 degrees if possible. Stem your peppers, but don't seed them. Place peppers in a single layer on the grate. Using pecan (traditionally) or another wood according to your taste, bring up a good dense smoke. Keep the smoke as dense as possible, while keeping a very close eye on the heat. When using a stovetop smoker, after bringing the smoker up to temperature and producing smoke, reduce the heat to low. The process will take a lot longer but you won't cook your peppers. Check them every hour or so. They're ready when they have shrivelled up and look like dark leather. I just put mine in a canning jar, put on the lid and keep them in the cupboard. They keep nearly forever, if they are smoked through. If you want to pack them in adobo, this is a good recipe: #140353 Adobo de Chile [url]http://www.recipezaar.com/140353[/url].
Cut cheese into bite sized pieces. In a heavy skillet, fry cheese in hot butter quickly (a few seconds on each side) until golden. Arrange on a platter and sprinkle with lemon juice. Serve hot.
Bake the Cake: Preheat oven to 325 degrees F. You will need two 8" round cake pans, line w/ parchment paper at the bottom, greased and floured. Into a large mixing bowl, sift together flour, sugar, baking powder, and salt. Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the oil, egg yolks, the orange zest and orange juice. With a large wire whisk, beat until smooth. Set aside. In the bowl of an electric mixer, beat the egg whites with the cream of tartar until they hold a stiff peak when the beaters are raised. They should not be beaten until they are dry. In three additions, fold about 3/4 of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture. Do not handle any more than necessary. Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely. For the whipped cream: whip the cream with the powdered sugar and strawberry puree with the wire whisk until firm. Assembly: place between cake layers fresh cut strawberries and cream. Mix fresh strawberries with apricot jam and place on top of cake.
Leave cream cheese out of fridge to soften about 20 minutes. Finely chop green onions and Buddig Beef. Mix onions, beef, Worchester, and softened cream cheese thouroughly. Form into ball. Roll ball in walnuts. Serve with Ritz Crackers.
Break grapes into clusters of 5 or 6 grapes. Arrange on baking sheet and drizzle with oil. Sprinkle with salt and pepper if desired. (I love the pepper). Roast at 450F for ~ 15 minutes until skins are slightly crisp but grapes are still soft inside. Check several times. Serve warm or at room temperature with the yogurt. I like them warm with the yogurt almost frozen. Makes a delish lunch. Yummy! If you feel you want to serve them hot out of the oven, hold the thicker stem part of the cluster, using a fork placed between grape and stem and pull grape off.
Make sauce: saute onion in butter until tender. Add red peppers, tomatoes and paprika and saute for about 3 minutes. Add beef broth and simmer for 30 minutes. Mix flour with a little water to make a thin paste. Pour into sauce and stir. Cook about 3 minutes. Add cream and stir (do not boil). Meanwhile salt the cutlets and brown on both sides in butter or oil. Add a little water and braise, turning once or twice, about 5- 10 minutes until tender. Remove from heat. When sauce is finished, add the cutlets and heat for a few minutes. Don't let it boil. Serve with boiled or mashed potatoes and a steamed vegetable.
Center a rack in the oven; preheat oven to 400°. Use an 8-inch square silicone pan, or butter an 8-inch square baking pan; dust the inside with flour, and tap out excess; put pan on a baking sheet. In a bowl, whisk together the milk, cider, egg, extracts, and butter. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt; combine well. Toss in the brown sugar, making sure there aren't any lumps by running it through your fingers, then add the oats and whisk the dry ingredients a few more times to mix. Switch to a larger rubber spatula and stir in the liquid ingredients, stirring just until everything is moistened--as with muffins, less mixing is better than more. Gently stir in apple, nuts, and raisins; scrape the batter into the prepared pan. Bake 30-35 minutes, or until the cake is golden brown and a thin knife inserted into the center comes out clean. Transfer pan to a wire rack; cool for a couple of minutes before running a knife around the sides of the pan and unmolding the cake; invert and cool until warm, or to room temperature. Cut into squares and serve. Best eaten the day it is made.
Boil the sugar, chocolate, salt and milk for five minutes, stirring constantly. Add the honey, keep stirring, and cook to a soft-ball stage (230 - 240 deg. F). Remove from heat and stir in the butter. Let stand about 5 minutes, then beat until smooth & creamy and pour into an 8" square buttered pan. Cut when firm.
Heat the oven to 350°F, and grease an 8-inch square baking dish. Slice the banana bread into 1 inch slices, place on a baking sheet, and toast in the oven, about 8-10 minutes, then cut into cubes. Place half the cubes in the baking dish, and cover with the chopped or sliced banana, then add the rest of the bread cubes over that. Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish. Let it sit for about 5 minutes before putting it in the oven. Bake for one hour--a knife inserted in the center will look wet, but mostly clean. Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch glass or ceramic dish with cooking spray and set aside. Cook the pasta in a large pot of salted boiling water a few minutes short of al dente (the noodles will finish cooking in the oven). Drain and toss with a tablespoon of olive oil to prevent sticking and set aside. In a large, nonstick 12 inch skillet, heat the butter and olive oil until rippling and hot. Add the onion and mushrooms and cook for 6-7 minutes, until the onions are translucent and the mushrooms are golden and have given up most of their liquid. Stir in the garlic and cook for 30 seconds or so until fragrant. Sprinkle the flour over the onions and mushrooms along with the salt, pepper and red pepper flakes. Whisk or stir constantly for a minute or so over medium heat. The mixture will be a bit crumbly; that's ok. Gradually add the chicken broth and milk, whisking quickly and constantly to avoid lumps. Stir, bringing the mixture to a simmer, and cook until slightly thickened, 4-5 minutes. Add the diced tomatoes and heat through. Remove the skillet from the heat and stir in the mozzarella and fontina cheeses, one handful at a time, until the cheese is melted and the sauce is smooth and creamy. Stir in the parsley and add any additional salt and pepper to taste, if needed. Add the cooked chicken and stir to combine. Toss the sauce and cooked pasta together and spread evenly in the prepared dish. Sprinkle the Asiago and Parmesan cheeses over the top. Cover the dish with lightly greased aluminum foil and cook for 20 minutes. Uncover and bake for 15 minutes more, until the edges are golden and bubbling. Let the casserole rest for for 10 minutes or so before serving.
Drain fruit well. In a bowl that can be covered, put fruit and marshmallows; carefully fold in sour cream. Sprinkle with coconut. Let stand in refrigerator 24 hours before serving.
In a blender, combine the silken tofu and honey until smooth, adding small quantities of soy milk until mixture has the consistency of sweetened condensed milk. Combine pumpkin, tofu mixture, sugar, salt, butter, and spices in a sauce pan. Stir over medium heat until margarine has completely melted. Add egg yolks to mixture and blend well. Add lemon extract and blend inches Gently fold in stiffened egg whites and let mixture cool for a few minutes. Pour into pie crust and bake at 500 degrees for 8 minutes. Reduce heat to 325 degrees and bake for an additional 25-30 minutes. Let pie cool for one hour before serving. Baking hint: To prevent edges of piecrust from burning, take a square of aluminum foil and cut an 8" or 9" hole in the center. Lay over top of pie, exposing pie mixture but covering the edges of the crust. Bake pie according to directions above.
Put beef and onions together in a lg. bowl. Mix well. Add bread crumbs, eggs, and milk, and mix well. Add rice and water, and mix well. It will be soupy. Add 1/2 c. ketchup, and 1/2 c. tomato sauce, salt and pepper, and mix well. I use my hands to mix it together. Put mixture in a 9x13" casserole dish, shaping into a loaf. In a bowl, mix the remaining ketchup and tomato sauce together. Pour over top of meatloaf. Bake in 350 oven for 1 hr. and 15 mins. ,or until no longer pink in the middle.
In a small saucepan, combine 1 cup water, 2 tablespoons pepper, and 6 thyme sprigs; bring to a boil then remove from heat. Pour mixture into a large bowl; cool to room temperature. To the bowl: add 6 cups water, salt, honey, and sugar, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon heavy-duty zip-lock plastic bag. Add ice and turkey; seal. Refrigerate 24 hours, turning bag occasionally. Remove turkey from bag; discard brine. Pat turkey dry using paper towels. Rub turkey with oil. Mix together 1 tablespoon pepper and chopped thyme, rub over turkey. Preheat oven to 400°F. Place turkey on a roasting pan that has been sprayed with nonstick cooking spray. Bake for 1 hour or until meat thermometer inserted into the thickest portion reads 180°F. Place turkey on a platter. Cover with foil and let stand 15 minutes. If desired, garnish with thyme sprigs.
In a bowl, combine the lemon juice and olive oil. Place the swordfish cubes in a shallow glass dish and sprinkle with salt and pepper to taste. Pour about 1/3 cup of the olive oil and lemon mixture over the fish and toss to coat evenly. Cover and refrigerate for 2 to 4 hours. Add the garlic and oregano to the remaining olive oil and lemon mixture. Set aside to use as a sauce. Preheat the broiler or fire up the barbecue. Cut the onion through the stem end into quarters and separate each quarter into individual pieces. Alternate the swordfish cubes with the onion pieces and bay leaves on skewers. Arrange the skewers on a broiler pan or on the grill rack. Broil or grill, turning once, until the fish is opaque throughout when pierced with the tip of a knife, about 3 minutes on each side. Serve hot, garnished with lemon slices and accompanied by the reserved sauce.
thaw fish, if frozen, rinse fish, pat dry with paper towels. Cut fish into 1/2 inch pieces. Set aside. In a medium bowl, combine egg, bread crumbs, onion, mayonnaise or dressing, mustard, parsley, lime zest and salt. Add fish, mix well. Shape into 1/2 inch thick patties. Coat both sides of the fish patties with cornmeal. In a large nonstick frypan or on a nonstick griddle heat oil over medium heat. Add half the fish cakes. Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once. Remove from frypan. Repeat with remaining cakes. Serve with Green Goddess Sauce. If desired garnish with fresh chives.
Preheat oven to 375 degrees. Brown sausage and onion in large skillet. Drain fat. Stir in pizza sauce, mushrooms, pepperoni, garlic, and parsley. Flour counter and roll two thirds of bread dough into 12 inch circle. Place bread in greased 9 inch springform pan, pressing dough 1 1/2 inches up sides. Sprinkle bottom of dough with 1/2 cup of mozzarella cheese. Spoon meat filling over cheese, then sprinkle on remaining cheese. Roll remaining dough into 10 inch circle on lightly floured surface. Cut circle into 10 to 12 wedges. Arrange wedges on top of meat mixture, slightly overlapping edges and sealing ends to bottom crust along edge of pan. Brush top with melted margarine or butter and sprinkle with parmesan cheese. Bake 40 minutes or until filling is hot and bread is done. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Cool on wire rack for 10 minutes. Remove sides of springform pan. Cut into wedges.