HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350*F (175*C). In a medium bowl, combine flour, oats, baking soda, salt and cinnamon. Set aside. With an electric mixer, cream butter in large bowl. Add both sugars and beat on medium for 2 minutes. Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla; mix well. Stir in flour mixture, mixing well. Add chocolate chips and nuts and stir to just combine. Drop by 1/4 cupfuls on non-stick baking pans, 2 to 3 inches apart. Bake for 13 to 15 minutes or until lightly browned around the edges. Cool; transfer to wire racks and cool completely. Store in tightly sealed container.
In a small saucepan, mix cream, mustard, and pepper. Simmer until sauce thickens slightly, stirring constantly, about 1 minute. Season to taste with salt.
In a large, heavy pot, melt 2 tablespoons of the butter. Add the onions and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the celery, bell pepper, garlic, thyme and crushed pepper. Season with salt and pepper and cook until the vegetables are softened, about 10 minutes. Add the wine and boil over moderately high heat until reduced to a syrup, about 1 minute. Add the tomato juices and bay leaves and boil until reduced by half, about 4 minutes. Add the stock, bring to a boil and simmer over low heat for 30 minutes. In a large skillet, melt the remaining 2 tablespoons of butter. Add the okra, season with salt and pepper and cook over moderately high heat, stirring a few times, until browned, about 4 minutes. Add the tomatoes and bring to a boil. Stir the okra and tomatoes into the soup and simmer over low heat for 30 minutes longer; discard the bay leaves. Add the crabmeat to the soup and simmer until just heated through. Stir in the basil and season with salt, pepper and Tabasco. Ladle the soup into shallow bowls and serve. Serve with a light, spicy pinot grigio along with some hot homemade bread or biscuits. Enjoy!
Melt butter in a pot and add onion, parsley, potatoes and carrots. Let it cook for about 5 minute. Add flour and give it a stir while cooking it for a few more minutes. Now it is time to add the broth. Let it cook for another 20 minute. While still on the stove, puree the soup finely with an immersion blender. Add salt and pepper to your taste. Cut bread in small cubes and toast it in a frying pan in some butter (you can use salad croutons instead). Cut sausage in small pieces and add to soup. Garnish with some parsley.
Bring a pot of water to boil and blanch the asparagus. Drop into an ice bath to stop cooking. Roll out pie crust to 1/8 inch thickness. Slice the prosciutto into long thin strips. Starting at the top of the spear, wrap a strip of prosciutto around the asparagus, spiraling it down to the base. Do the same with the pie crust strips, overlaying the prosciutto. Lay each spear on a cookie sheet. When each one is wrapped, brush lightly with melted butter and sprinkle with sesame seeds. Bake at 350° for about 8 minutes, or until crust is golden. Serve warm.
Mix baking soda and baking powder with flour.so you can add flour mixture into one layer. Layer ingredients in order given into a wide-mouth. Press each layer firmly so it will all fit in the jar. Attach these instructions to your gift. INSTRUCTIONS. Empty jar of cookie mix into large mixing bowl.Use your hands to thoroughly blend mix. Add 1 stick butter or margarine, very soft. (please do not use diet). 1 large egg, slightly beaten, and 1 tsp vanilla extract. Mix until completely blended. you will need to finish mixing with your hands as this is stiff. Shape into balls the size of walnuts. Place 2" apart on sprayed cookie sheet. Bake in preheated 375° for 12-14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.
Cook the pasta in boiling salted water according to the package directions. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside. Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time. Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper. Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.
Combine all ingredients EXCEPT pitas, cucumber and sprouts in a bowl. Mix well. Open pita pockets. Line with cucumber slices and alfalfa sprouts. Fill with tuna mixture. Serve.
Preheat oven to 350 degrees F and spray a 9x13 inch baking dish with nonstick spray. Use a mandolin to cut the zucchini into strips, about 1 cm thick. Add the strips to a colander and toss with 1 teaspoon of salt. Let drain for 10 minutes. Layer the zucchini strips between layered sheets of paper towels on a baking sheet. Let dry while you make the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions, garlic and Italian seasoning and cook until translucent, about 7-10 minutes. Add ground beef and and cook until browned, breaking up with a wooden spoon. Drain any fat and season with salt and pepper. Stir in 2 cups of the marinara sauce and remove from heat. Add cottage cheese, 2 cups mozzarella, eggs, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a bowl and stir to combine. Spread about 3/4 cup of meat sauce into the bottom of the baking dish. Add a layer of zucchini strips to cover the entire area, slightly overlapping. Spread over 3/4 cup of the cottage cheese mixture. Repeat four more times, ending with the cottage cheese layer. Spread the remaining marina sauce over the top and sprinkle with remaining shredded mozzarella. Cover tightly with aluminum foil. Place the dish on top of a baking sheet and bake for 30 minutes. Uncover and bake another 25-30 minutes, or until cheese is bubbly and browned. Let cool 10 minutes. Garnish with chopped parsley before serving.
Preheat oven to 375 degrees. In large bow combine, egg, salmon, bread or cracker crunbs, cheese, mayo, onion, lemon juice, salt, pepper and curry. Separate 1 can crescent dough into 4 rectangles, firmly pressing perforation to seal. Place rectangles 1 inch apart on ungreased cookie shee. Spread 1/4 of filling on each rectangle to within 1/2 inch of all edges. Separate remaining can of crescent dough into 4 rectangles, firmly pressing perforations to seal. Place over filling, sealing edges with fork. Bake a 37t degrees for 15-20 minutes until golden brown. Cut each sandwich into 2 triangles. Serve warm with sauce. To make sauce: Combine all ingredients in saucepan and heat over medium heat until smooth.
Remove crust from bread flatten bread with a rolling pin and cut bread into rounds using a 7cm plain cutter. Press bread rounds into greased patty pans and brush bread cases with melted butter. Bake in a moderately hot oven for about 15 minutes or until lightly browned. Let cases stand in pans for 5 minutes before removing. Serve bread cases with warm ham and corn filling decorated with red strips of pepper if desired. Ham and Corn Filling (Can be done in microwave). Melt butter in a medium saucepan add shallots and leg ham stir over a low heat until shallots are just soft. Add flour, stir over medium heat for a further minute and gradually stir in milk, stir over low heat until mixture boils and thickens stir in corn kernels. I pop the filled cases back in the oven for a few minutes before serving, but you dont have to.
Heat the butter in a saucepan, add the shallots and cook slowly for 10-15 minutes until lightly caramelized. Add the garlic and thyme, cook for a further 2 minutes. Add the stock and potato, season well. Bring to the boil and simmer gently until the potatoes are cooked. Add the cream and pour into a food processor. Process until smooth. Serve with chopped parsley.
Preheat grill. Place foil down on the counter top (enough to fold around salmon). Cut salmon fillets into two pices. Place on top of foil. Salt and Pepper salmon. Slice lemon and squeeze juice all over salmon. Slice second lemon into slices and place on top of salmon. Fold foil to encase salmon. Place on grill and cover until cooked through (flakes with fork but is still juicy).
season chicken breast's salt pepper. dredge in flour both sides. in hot pan cook chicken breast until brown. remove from pan and set aside. add some olive oil and cook galic and green onions. add the fruit reduce it until almost all liquid is disloved add white wine. and sour cream and the half and half return breast into pan let stew for 20 min on low heat or until it becomes a thick sauce.
Combine the garlic, oil, lemon juice, lemon zest, cracked black pepper, sea salt and the dried oregano in a large bowl. Use the bowl in which you will marinate your fish. Add the fish and ensure it is thoroughly coated in the marinade. Cover and refrigerate for 15-20 minutes. Line a broiler/griller tray with aluminium foil and place the fish on in a single layer. Broil/Grill the fish for 5-10 minutes each side. Only turn the fish once during the cooking (as you do not want it to fall apart). Grill until the fish is cooked. Serve with a salad or veges.
Sift flour and sugar into bowl and rub in butter. Add sugar and currants, tossing together lightly. Blend yeast with milk. Add all at once to dry ingredients, mixing together until dough is firm. Knead for 10 minutes or until dough is smooth and elastic. Cover and leave to rise for 10 minutes. Knead well again, dividing into 6 pieces, then roll into 6" rounds. Cover and leave to rise until almost double in size. Bake just above centre of preheated 400F oven for 20 minutes. To serve, split open and spread thickly with butter (Can be split open and toasted before buttering).
Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, strain into a highball glass almost filled with ice cubes, and serve.
Bake cake in a 13 x 9-inch cake pan as directed on box. While cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes. Pour caramel sauce over cake and let cool. Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake. Keep refrigerated. Homemade whipped cream. 1 can heavy cream. Put in cold mixing bowl beat cream till peaks then add a dash of vanilla and some sugar to taste.
Place the butter in a large mixing bowl. Add in 4 cups sugar, then the milk and vanilla. On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar). If desired, add a few drops of food coloring and mix thoroughly. Use and store the icing at room temperature because icing will set if chilled. The icing can be stored in an airtight container for up to 3 days. **If making a 3-layer cake, use the following proportions: 1 1/2 cups unsalted butter, 8-10 cups confectioner's sugar, 3/4 cup milk, and 1 tablespoon vanilla extract.
In bowl, combine all purpose, whole wheat, rye, graham flours and rolled oats, sugar, baking powder, baking soda and salt. Cut in margarine until well mixed. Stir in raisins, if using, add buttermilk and stir to make soft dough. Turn out onto lightly floured surface and knead about 10 times or until smooth. Place on greased baking sheet, flatten into circle about 2 1/2 inches thick. Cut a large "x" about 1/4 inch deep on top. Bake in 350°F oven for 1 hour or until toothpick inserted in center comes out clean.
Heat 15 mL (1 tbsp) oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, green beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender. Add crumbled pressed cottage cheese with the vegetables. Stir-in milk, bring to a boil, and continue cooking 2 to 3 minutes. Season with 1 mL (1/4 tsp) of salt.
Place the tea bags in a small teapot. Fill it 3/4 full with boiling water. Submerge the mint and orange rind and add the lemonade and cranberry juice. Cover the teapot and allow to steep two to four minutes. Pour the tea to a clear glass mug to serve. Garnish with the orange spiral and cherry or cranberries (also fresh mint if desired). Note: To make a quick freshly squeezed lemonade, juice one large lemon into a cocktail shaker half-filled with ice. Add 1 T sugar and 4 oz water. Shake well and strain.
Peel and slice potatoes into thin to medium slices. Parboil potatoes for approximately 10min. While potatoes are cooking slice mushrooms into thick chunks. Clean beans and cut off ends. Prepare a roux by melting butter in a saucepan and adding flour. Cook for 2 min and then add milk(enough to cover potatoes). Mix white sauce with potatoes and place into bottom of 13x9inch pan. Place mushrooms and green beans over potatoes. Wash and dry the filets then lay over top of vegetables. Sprinkle bread crumbs over filets. Bake in 350° oven for 1 hour. This recipe can be varied by adding cooked onion to the potatoes, changing the vegetables used and also some spices could be added to the fish before sprinkling with bread crumbs.
Preheat oven to 350°F In large heavy skillet, heat oil over medium high heat. Add pork chops; cook for 2 minutes on each side, until lightly browned. Remove chops from skillet; set aside. Add butter to skillet; melt over medium heat, stirring to combine with pan drippings and scraping up any brown bits from bottom of skillet. Remove skillet from heat; stir in bread crumbs until well combined. Set aside 1/2 cup bread crumb mixture; sprinkle remaining bread-crumb mixture over base of 13 by 9 inch baking dish. In medium bowl, stir together rhubarb, sugar, flour and cinnamon until well combined. Spoon half of rhubarb mixture over bread crumbs in baking dish. Arrange chops on top of rhubarb mixture; sprinkle with salt and pepper. Top evenly with remaining rhubarb mixture. Bake, covered, for 45 minutes. Sprinkle reserved bread-crumb mixture over chops; bake, uncovered, for 10 to 15 minutes, until chops are tender and bread crumbs are golden brown.
Mix together yogurt, mustard, salt, pepper, and thyme. Place each fillet in mixture to coat, place coated fillets in a resealable plastic bag. Pour remaining marinade in bags. Place bags in refrigerator for 8 hours or overnight. Preheat oven to 400 degrees. Mix together breadcrumbs and crushed cornflakes. Remove fillets from bag & drain excess marinade. Dredge in in breadcrumb mixture until coated. Place on cookie sheet. Drizzle with oil. Cook 15-20 minutes until golden brown. Watch carefully to prevent burning of crust. Serve plain, with tartar sauce, or with ketchup.
To prepare this delicious Greek potato stew recipe (patates yahni), start by preparing your vegetables. Peel and cut the potatoes into 2.5 cm chunks, finely chop (or grate) the onion and garlic and set aside. Peel the tomatoes and grate. You may find it easier to peel the tomatoes if you blanch them first for 1 minute in hot water. (For this Greek potato stew recipe, it is best to use fresh tomatoes rather than canned.). Heat a large pot over medium-high heat. Add the olive oil and onion and saute until softened. Stir in the garlic and saute for 1 more minute. Add the tomato paste and cook for 1 more minute. In the same pot add the grated tomatoes, the potatoes, sprinkle with chopped parsley and season with salt and pepper. Add just enough warm water to cover the potatoes (whilst stirring ocassionally) and bring to the boil. Turn the heat down to medium, cover and simmer for 30 minutes or until the potatoes are tender. Greek potato stew (Patates Yahni) is best served while still warm or at room temperature. Enjoy!
In a bowl, mix chicken or turkey, sour cream, 2 cups shredded cheese, and salt. Heat oil in an 8-to 10inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds. Fill tortillas equally with chicken mixture, roll up, and arrange side by side, slit side down, in a 9-x13 inch baking dish. Pour salsa evenly over top. Bake in a 350 degree oven until heated through, about 20 minutes. If desired sprinkle with more shredded cheese over hot enchiladas before serving.
Saute garlic, onion, carrots, celery and red pepper until just barely cooked. Mix with the beans in a large pot. Add canned tomatoes with juice, V8 juice, vegetable boullion, herbs and water. Heat to boiling, reduce heat and simmer for 1/2 to 1 hour. Add frozen vegetables (optional) and bring to another boil. Simmer 15 minutes.
Mix all ingredients together to make a rub. Rub on fish. Wrap fish in banana leaves. Bake in a 300° oven on a baking pan until the banana leaves dry out and shrink in size. about 10-20 minutes. * You can substitute Ilish with carp, bass, trout or any fish you like.
Cook couscous according to package directions. Uncover; cool 20 minutes. In a large bowl, combine couscous and remaining salad ingredients; toss gently. Combine dressing ingredients. Shake well. Pour over salad; toss gently. Cover. Let stand at least 1- 2 hours to blend flavors.
Put 1/2 cup butter in a large pot, then add the onions & brown slightly. Add the tomato sauce & the whole mashed tomatoes and let simmer for 30 minutes. Add the chicken broth, salt, & pepper and simmer for a further 30 minutes. Bring the mixture up to a boil and add the rice, shrimp, and oysters. Reduce heat at once to very low, cover the pot, and cook for 20 minutes without removing lid. Remove lid, stir well, & cook for 10 minutes. Place 1/2 cup butter in a skillet and burn until BLACK. Pour burned butter into the large pot with the other ingredients, stir again, and serve.
PEEL shrimp, and devein, if desired. Coarsely chop shrimp, and set aside. BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil. Set aside. SAUTE pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered. Remove from skillet, and chop. RETURN chopped pepper to skillet. Add onion and next 5 ingredients; saute 4 minutes. Add chopped shrimp, and saute 1 minute; remove from heat, and cool 5 minutes. Stir in sour cream. HEAT tortillas according to package directions. Spoon shrimp mixture evenly down center of each tortilla, and roll up. Arrange, seam side down, in prepared pan. Top with sauce, and sprinkle with cheese. Cover and chill up to 1 day ahead. BAKE at 350° for 25 minutes or until thoroughly heated.
In large bowl, blend soup mix, oil, vinegar and garlic; stri in potatoes. Grease 30x18-inch heavy duty foil; top with potato mixture. Wrap foil loosely around mixture, sealing edges airtight with double fold. PLace on another sheet of foil; seal edges airtight with double fold in opposite direction. Grill, shaking package occasionally and turning package once, 40 minutes or until potatoes are tender. Spoon into serving bowl and toss with basil and pepper. Serve warm. OVEN METHOD** Preheat oven to 450*. Prepare foil packet as above. Place in large baking pan on bottom rack and bake, turning packet once, 40 minutes or until tender. Toss and serve as above.
Combine the frozen peas, green onions, almonds, & water chestnuts. In seperate bowl, mix together the mayonnaise and curry pwder. Gently stir the mayonnaise mixture into the peas. Add salt & freshly ground pepper to taste.
Preheat oven to 300*F. Heat oil in heavy large oven-safe pot over high heat. Add pork shoulder, fat side down; brown on all sides, turning often, about 12 minutes. Remove pot from heat. Spread hoisin sauce over pork; sprinkle with green onion pieces and peppercorns. Cover pot and place in oven. Cook until pork is very tender when pierced with fork, about 2 3/4 hours, adding water to pot by 1/4 cupfuls if mixture is dry. Remove pot from oven. Transfer pork to cutting board and tent with foil. Let pork stand 20 minutes. Meanwhile, spoon off fat from pan juices. Stir whiskey and 3/4 cup water into juices; boil 2 minutes. Add more water by tablespoons if sauce is too thick, or boil to reduce sauce if too thin, Cut pork crosswise on slight diagonal into 1 inch thick slices. Garnish with sliced green onions. Pour pan sauce over pork and serve.
Mix 3/4 cup flour, the sugar, salt, oats, and yeast thoroughly. Milk butter in sauce pan. Add milk and water and heat till just warm. Add milk mixture to flour-oat mixture and beat for 5 minutes. Add egg and another 1/2 cup of flour and continue beating for another 5 minutes, adding more flour until bread pulls away from the side of the bowl. Turn bread out on a lightly floured surface and knead 8-10 minutes till smooth and elastic- adding flour as needed. Lightly spray a bowl with cooking spray, add dough. Lightly spray dough with cooking spray. Cover bowl with plastic wrap and let it raise in a warm place till doubled in bulk (about 45 minutes). Punch down dough. Divide in two and roll out each half into an 8" circle. Spray two 8" round cake pans with cooking spray. Add dough (one to each pan) and with a knife gently score each loaf into 8 wedges (don't cut all the way through the dough). Lightly cover with plastic wrap (or a tea towel) and let rise until doubled in bulk (about 30 minutes). Bake at 375F for 20 minutes.
Directions. Heat oven to 200 degrees F. Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees. Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time. Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature. Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven. Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.
In Dutch oven, heat oil and saute peppers, onion, and garlic until tender. Add ham, beans, tomatoes, tomato& picante sauces, and water. Bring to a boil. Add remaining ingredients, lower heat, and simmer uncovered for 20 minutes. Add cooked pasta, if desired, for"chili mac".
Toss the cheese and cornstarch together in a saucepan. Add all other ingredients and cook over medium heat, whisking often until the cheese is melted and smooth. While hot it will have a sauce-like consistency (perfect for pouring over nachos). As it cools it will thicken and become a dip-like consistency. Whisk occasionally to mix in the skin that forms on the top. Stir in additional evaporated milk or regular milk to achieve the desired consistency if you want to use it as a pourable sauce.