HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan; lightly coat foil with nonstick cooking spray. In a medium saucepan combine brown sugar, butter and oil; cook and stir over medium heat until smooth. Remove from heat; cool slightly. Stir in egg and vanilla. In medium bowl, combine the flours, baking powder, 1/2 teaspoon salt and the baking soda. Add the egg mixture to the flour mixture; stir to combine. Stir in pecans. Spread batter into the prepared baking pan. Sprinkle with crushed potato chips. Bake 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pan on a wire rack. Meanwhile, in a 1-cup glass measure combine vanilla caramels and milk. Microwave on 50% power 1 1/2 to 2 minutes or until smooth, stirring every 30 seconds. Drizzle mixture over blondies; quickly sprinkle with the sea salt. Using the edges of the foil, lift the uncut blondies out of the pan. Cut into 28 bars.
After draining the noodles during the cooking of them, mix the noodles with the sesame oil. This will allow them to not stick together. Chill the noodles. Combine sauce ingredients throughly and chill. When ready to make, combine noodles, carrot, green onions and sauce and serve topped with sesame seeds.
Preheat oven to 180C/350°F Wipe meat, season and place in a roasting pan. Place pan in oven and cook for one hour. Add the whiskey and wine to the pan. Cook for a further hour, basting once more. Remove the roast from the pan, place. on a serving dish and keep warm. Pour off excess fat from the meat juices, adding water to bring to about 15 oz. Beat the butter into the flour to form a smooth paste. Add a little of the juices to this and mix well, then pour onto juices, mixing again, and bring to the boil. Simmer gently for 2-3 minutes to cook flour. Correct the seasoning. If the sauce is too thick, add a little more water. Serve separately in a gravy boat.
Make a pie crust: In a bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle. On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Trim to 1/2 inches beyond edge of plate; flute edges. Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° for 50-60 minutes or until a knife comes out clean. In a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook for 1-2 minutes or until thickened. Cool to room temperature. In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 6-8 servings. Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Preheat oven to 350F and line 12 muffin cups. Mix dry ingredients. Add oil, milk and vanilla; stir until the mixture starts comes together. Mix in mashed bananas; do not over mix. Fill muffin cups 1/3 full, place a few chocolate chips in center of each muffin, and then cover with remaining batter. Bake on center rack about 30 minutes (toothpick comes out clean). If making chocolate chip cupcakes, mix in 1 cup chocolate chips with the bananas, and mini cupcakes take about 13 minutes to bake.
Heat some oil to 350?. In a mixing bowl combine salt, sugar, white pepper, garlic, ginger and flour together. Place the chicken breast onto a baking sheet and season with the seasoning mix. Lightly coat the chicken breast and deep fry to a light golden brown. Drain onto paper towel. Place the chicken breast onto the baking sheet. Preheat oven to 350 degree. . Heat a skillet adds butter until it starts to turn to a light brown. Add orange zest, onion, ginger and lemongrass and stir-fry until the onion is tender. Pour in the Grand Marnier Liqueur and orange juice. Reduce the sauce down by half. Pour over the chicken breast and bake for 10 minutes. Serve hot.
In a large nonstick skillet, heat oil over medium high heat. Add sugar snap peas, green onions and water. Cook, shaking skillet occasionally for 3 to 5 minutes, until peas are bright green and tender-crisp and water evaporated. Add mint or serve without. Add salt and pepper if necessary. Serve at once.
Pound cumin and coriander seeds with the salt in a mortar to a powder. Add sesame seeds and hazelnuts. Continue to pound till a coarse crumb. Preheat oven to 200°C. Toss carrots and oil together, season with salt. Place on lined baking tray. Roast for 1 hour till tender. Place in serving dish. Drizzle with a little olive oil and sprinkle with dukkah.
HEAT grill to medium. Mix sugar and seasonings; rub onto both sides of ribs. Place 1/2 the ribs in single layer on 30x12-inch sheet of heavy-duty foil. Bring up sides of foil; double fold top and 1 end of packet to seal. Repeat with remaining ribs and second sheet of foil. Add 1/4 cup orange juice through open end of 1 packet; double fold end, leaving room for heat to circulate inside. Repeat with second packet. GRILL, covered, 45 minute to 1 hour or until ribs are cooked through. Remove ribs from foil; discard foil. Return ribs to grill. Mix barbecue sauce and bourbon; brush onto ribs. Grill 15 min., turning occasionally and brushing with remaining sauce.
Slice sausage and brown in the pot. Add celery and cook for 10 minutes. Add onions, tomatoes, garlic, spices and dried herbs and sugar. Cover and simmer for 20 minutes. Add zucchini and green pepper. Add water and wine (if using). Cover and simmer until zucchini is falling apart and pepper is soft. More water may need to be added as the soup can get very thick. The more this cooks, the better it tastes!
Combine mince,egg, one of the onions, 2 tablespoons curry paste 3 tablespoons of coriander and 1 clove garlic. Form mixture into small meatballs. Heat 1 tablespoon of oil in non stick frying pan and cook balls in batches until golden (do not need to be cooked through at this stage) Repeat until all balls are cooked till golden, remove from pan and set aside. Cook remaining onion and garlic till softened, add remaining curry paste and cook for 1 minute then add one cup of water and diced tomatoes. Let mixture simmer for 5 minutes before placing meatballs and any juices to the sauce, and gently stir. Simmer until meatballs are cooked through. Serve with rice or mashed potatoes sprinkled with remaining coriander.
Combine the cornmeal, flour, baking powder, and sugar in a bowl. In a. separate bowl cream the eggs and butter until light and fluffy. Add. the corn, chili peppers, milk, and cheese and stir to combine. Add. the dry ingredients and stir just enough to mix well. Pour into a. greased 8-inch (20 cm) square baking pan and bake in a preheated 350F. (180C) oven for 60 to 70 minutes, until a toothpick inserted in the. center comes out clean. Remove from pan and cut into squares.
To make the sponge cake: Preheat oven to 350°F Grease and flour a 9 x 13" baking pan. Sift the flour and baking powder together; set to the side. In a mixing bowl, beat the egg yolks until thick then slowly add the sugar. Continue mixing until light and fluffy. Gradually add the flour mixture. In a saucepan, combine milk, butter and vanilla extract; cook just until the butter has melted. Slowly pour into the batter; mix until combined. Pour into prepared pan; bake for 20 to 25 minutes or until golden and cake tests done. Let cool completely. To make the cake syrup: Place sugar and water in a saucepan; cook until the sugar has dissolved. Drizzle lightly over the cooled sponge cake and let the cake absorb the liquid. To make the custard: In a saucepan, combine sugar, flour and milk. Cook in medium-high heat, whisking constantly, until it thickens. Pour some of the mixture over the egg yolks and mix together till combined. Add the egg yolk mixture to the saucepan. Cook for a few more minutes then remove from heat. Stir in butter and vanilla extract. Pour over the sponge cake. Let cool completely. In a large mixing bowl, pour in the fruit cocktail and sprinkle the unflavored gelatin on top. Let the gelatin "bloom" (absorb liquid and expand) about five minutes before stirring it completely into the fruit cocktail. Microwave for 30 seconds to 1 minutes to melt the gelatin. Pour over the custard. Refrigerate for at least 2 hours before serving.
Stir in an oven proof dish, rice, milk and splenda. Bake at 275 degrees for 3 hours. Stir pudding frequently. Add more milk, if the pudding starts to dry out. Once pudding is done, in vanilla, cinnamon and butter. Spoon into individual servings and chill.
Preheat the oven to 425 degrees F. In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice. Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste. Serve warm or at room temperature.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce. ***Lime Butter Sauce: Puree garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. Makes 3/4 cup. Cooks' Note: If you aren't able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat. Makes 6 servings.
Melt butter and swirl to cover bottom and sides of a 9x13-inch pan. Spread potatoes (still frozen is okay) in bottom of pan. Top with chopped onions, ham and asparagus. Salt and pepper slightly. Sprinkle 1 cup swiss cheese on top. At this point you can continue or casserole may be refrigerated overnight. Pour beaten eggs over hash browns & vegetables. Sprinkle with salt and pepper. Bake at 350 degrees for 40-45 minutes or until a knife comes out clean. Sprinkle with remaining 1/4 Swiss cheese and return to oven for 2-3 minutes or until cheese is hot and bubbly.
Place potatoes in the bottom of a crock pot, top with cabbage then onion. Sprinkle with caraway and pepper and top with bay leaf. Add kielbasa and pour broth slowly all over the surface. Cover and cook on low, 8-10 hours.
5 slices applewood smoked bacon. 1 Tbs unsalted butter. 2tbs bitter orange marmalade. Freshly ground black pepper. Very important, the bacon should be cooked to the point that it is done, but still floppy. Crisp bacon does not work in this recipe. Toast the sturdiest pumpernickel bread that you can find. Butter both slices. Spread a thin layer of the strongest orange marmalade you can find on one side. Place bacon on top of marmalade. Grind black pepper on top. Close with other buttered pumpernickel slice. Cut on an diangle. Enjoy!
Clean the squid, removing the outer purplish skin by rubbing under cold water. Reserve tentacles. Combine 3 tablespoons oil, the parsley and garlic with salt and pepper to taste in a bowl. Heat remaining 3 tablespoons oil over high heat in frying pan. Cook squid in batches, 2-3 minutes each, then cook tentacles, about 1 minute. Serve squid very hot, drizzled with the parsley-garlic mixture.
Place lamb in a 12-inch skillet (cast iron preferred) and turn heat to medium-high. Season with salt, and add cinnamon, cayenne, onion and wine (water). Bring to a boil, cover and adjust heat so the mixture simmers steadily. Cook 1 to 1 1/2 hours, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry (this probably means the heat is too high, turn it down a bit) When the meat feels tender when poked with a sharp knife, remove the onion and cinnamon stick, then turn the heat to medium high and cook off any remaining liquid, allowing the lamb to brown a little. Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges. Stir in the peaches, and continue to cook, gently tossing or stirring the mixture until the peaches are glazed and quite soft but still intact, about 5 minutes. Stir in the lemon or lime juice and most of the parsley and cilantro. Taste and adjust seasonings. Garnish with what's left of the herb and serve.
Mix butter, cocoa and flour. Add the sugar and milk. Cook over medium heat until thick. Serve over biscuits.
Melt margarine in open roasting pan in preheated 250 degrees oven. Stir in seasonings. Gradually add cereals,nuts and pretzels,stir to coat evenly. Bake one hour,stirring every 15 minutes. Spread an absorbent paper to cool. Store in airtight container.
In a 4- to 6-quart slow cooker, mix together the beef, tomatoes and their juices, carrots, onion, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Twenty minutes before serving, cook the spaghetti according to the package directions; drain and return it to the pot. Toss the spaghetti with the Bolognese and sprinkle it with the Parmesan.
Soften the gelatin in the cold water. In the top of your double boiler over simmering, not boiling water, beat together the 4 egg yolks and the 3 whole eggs until light, then add the sugar and the champagne and cook with stirring until the mixture thickens. Add the gelatin and beat in until it has dissolved. Remove the pan from the heat and let it cool down completely. This will take an hour or more. Then beat the 4 egg whites until stiff and the whipping cream likewise, then alternately add these two ingredients to the cool mixture, folding them carefully inches Place in serving dishes and chill until they have set, preferably overnight.
In a mixing boil combine corn kernels, sugar, salt, pepper and diced red pepper. Stir in egg yolks, one at a time. Fold in flour. In a clean bowl beat the egg whites until stiff. Fold into the batter. In a large cast iron skillet heat oil over medium heat; gently drop in heaping tablespoons of the batter to make around 12 fritters. Fry fritters to golden brown turning to cook evenly; allow two minutes frying time for each side so that the fritters are puffed up and cooked through; using a slotted spoon transfer onto paper towel. Drain well and serve hot. For breakfast dish arrange in a baking sheet and dust with confectioners sugar. Glaze under hot broiler for one to two minutes and serve at once with honey or maple syrup.
Sprinkle cheese & bacon into pie shell. Beat remaining ingredients. Pour into pie shell. Bake at 375 degrees for 45 minutes.
Preheat oven to 350 degrees. In a bowl, combine milk, breadcrumbs and garlic, onion, Parmesan cheese, parsley, Worcestershire sauce, salt and pepper. Add beef; mix well. Press meat mixture the bottom of a 9-inch pie plate. Bake uncovered, at 350 degrees for 20 minutes; drain. Spread with ketchup or BBQ sauce if using. Sprinkle with cheddar cheese, oregano and parmesan cheese. Return to oven and bake for 5 minutes longerlonger or until meat is no longer pink, and cheese is melted. For added taste, additional parmesan cheese can be added to ground beef mixture.
Heat oil in a large pot over medium heat. When hot, add the carrots, onion, and celery; cook, stirring often, until the vegetables are just softened, about 5 minutes. Add the garlic, sausage, and thyme; cook 1 minute. Add the stock, bay leaves, and bring mixture to a simmer over high heat. Stir in the lentils, then decrease heat, cover, and cook at a gently simmer until tender, about 50 minutes. Remove and discard the bay leaves; remove the garlic pieces and transfer to food processor. Using a slotted spoon, strain 1/2 cup solids from the soup and puree them with garlic pieces in a food processor. Stir the pureed mixture into the pot; this will thicken the soup slightly. Taste soup and season with salt, as needed. To serve, ladle the soup into 6 serving bowls and sprinkle some parsley over each serving.
Top pizza crust with tomatoes, mozzarella cheese, and olives. Drizzle oil over all. Fold a 24x18-inch piece of heavy foil in half lengthwise. Place pizza on foil, turning edges of foil up to edge of pizza. In a grill (with a cover), arrange preheated coals around a drip pan for indirect grilling. Test for medium heat above pan. Place pizza on the grill rack over the drip pan. Cover and grill about 8 minutes or until pizza is heated through, topping with escarole the last 2 minutes of grilling. To serve, sprinkle Parmesan cheese and freshly ground black pepper over pizza.
beat eggs well and add milk. season salt and pepper. Wash the matzos under running water, and break into pieces into the egg mixture. Melt butter in frying pan, and add to matzo mixture. Cook over medium heat. When one side is browned, flip the Matzo Brie over with the help of a plate. Cook other side for 5- 6 minutes until browned. Season with salt and pepper to taste.
Dissolve yeast and sugar in lukewarm water. Add melted shortening and beaten egg. Add flour, powdered milk and salt; mix thoroughly. Cover and let rise until double in a warm place. Work down and roll to 11/4-inch thickness. Brush with butter. -------To prepare filling------. Combine sugars and cinnamon mixing thoroughly. Sprinkle Cinnamon Mix and roll up lengthwise. Cut into 12 (2 1/2 inch) rolls. Place on greased tray; let rise until double. Bake in 400° F oven for 20 to 25 minutes. --------Glaze-------. Brush hot cinnamon rolls with powdered sugar glaze.
Lets start with the "rub". In a large bowl, mix the Tomato paste, Worcestershire, vinegar, herbs and paprika. Mix well and set aside. Cut into big bites, season with kosher salt and sear on all sides. Add meat to tomato paste mixture and toss to cover. Place beef into foil and seal TIGHTLY (very). You may need to split this into 2 packs depending on your quantity of beef. Put into a cold oven set at 200F for around 3 hours. When done, you can TRY to drain the fat, but there really wasn't that much with mine. Place aside and let the meat cool, I usually do this the night before so it goes into the fridge -- unless those Pinko SOB's are on my tail, then I throw it into the freezer for an hour or so. While you're waiting for the beef to cool, chop an onion, render some pancetta, and sweat the onions until translucent, add minced garlic towards the end. Peel russets and cut into small pieces (these are as much for thickening as for eating). Cut the red potatoes like you'd cut up c-4 for motorcycle bombs ~ about 1" cubes, but don't worry -- a little bigger a little smaller will get the job done -- for the stew AND the motorcycles. In a big (I mean big) crockpot throw in everything: Cool meat, left over tomato slurry, onions, potatoes, remaining rendered fat, ALL the beef stock, and the SECRET ingredient (I'll tell you here, I didn't put it in the ingredients because this place is crawling with spies, but so help me if you tell anyone-I know a place that makes Siberia look like Cancun). 1 Packet of McCormick Beef Stew starter -- I know I know. Set crock pot to high, and cook for damn near 12 hours. Servable @ 7 but better with each hour after. This does not make a super thick stew. If you want that you'll have to add corn startch or arrowroot. If you're going to do that, put the stock in the post first and stir it in to that before adding the rest of the ingredients. Serve to your friends/family. It's a little spicy, but nothing you can't handle. Unless of course you're a communist.
mix dry ingredients. store in air tight container. *apply to fresh yellow fin tuna steaks.
Combine the above marinade ingredients in a non metallic container. Marinate halibut steaks in this mixture for an hour, turning the halibut steaks after 30 minutes to ensure they are marinated equally on both sides. Remove from the marinade and let excess marinade drain off of steaks. Place the halibut steaks on a broiler pan, making sure they are not touching each other. Place the pan about 4 inches underneath the broiler element. Broil about 10 minutes per inch of thickness measured at the thickest part, or until the fish flakes when tested with a fork. This dish may be garnished with lemon wedges and a small parsley sprig.
Preheat oven to 350°F. Cook pasta in boiling salted water according to package directions. Drain and rinse; set aside. Grease a 2-quart casserole. In a large saucepan, melt 2 tablespoons of the butter over medium heat. Add flour and cook, stirring, until bubbly. Gradually stir in the milk and continue cooking, stirring, until thickened. Add the Cheddar, Gruyere, Havarti cheeses, and half of the Parmesan cheese. Continue cooking, stirring, until cheeses have melted. Add salt, pepper, and nutmeg. Stir the drained pasta and cheese mixture together. Spoon pasta and cheese mixture into the prepared casserole. Put bread crumbs in a small bowl with the remaining Parmesan cheese and paprika. Melt the remaining tablespoon of butter and drizzle over the bread crumb mixture; toss to blend. Sprinkle the bread crumb mixture over the pasta. Bake for 25 to 30 minutes, until bubbly. Increase temperature to 400° and bake for about 8 to 10 minutes longer, until topping is browned.
Combine stock and quinoa in a sauce pot and bring to a boil. Once boiling, reduce heat and simmer, covered, until tender and all the stock has been absorbed (~15 minutes). Heat the olive oil in a large pan over medium heat. Add the garlic and onion and saute for 3-4 minutes. Add brussel sprouts and pan roast until just starting to brown. Remove from heat and mix veggie mix with the quinoa. Add parsley and almonds. Salt and pepper to taste.
mix first 6 ingredients in a blender, pour into a small dish. whisk in mayo, 2 tbsp parmesan and lemon juice. tear lettuce and put in a large salad bowl. add 3/4 c dressing, toss. add 1/4 c parmesan, croutons, and pepper, toss again. serve extra dressing on the side.
Put all ingrediants in crockpot , stir it up some and set on low for 6 hours WALA! Add in additional spices to your taste. I can see adding hot peppers, basil, green beans or any number of things to this simple dish. Use your imagination.
Preheat oven to 250 degree F. In a small bowl mix together sour cream, dill and salt until well blended and put in refrigerator. Heat butter in large skillet over medium low heat. Add onions to pan, stirring occasionally until onions are softened, then sprinkle with brown sugar, and continue cooking, stirring until onions are tender and golden brown. If onions are cooking too fast, reduce heat to low. Remove to a bowl to cool. While onions are cooking, grate potatoes. Squeeze potatoes in paper towels to release as much liquid as possible. Place potatoes in medium bowl and stir in egg, fennel seed, flour, salt, pepper and baking powder until well blended. Heat enough oil to cover bottom of large non-stick skillet over medium high heat. Scoop approximately 1/3 cup portions of potato mixture into hot oil, flattening with the back of a spatula into 4" pancakes. Fry in oil until bottoms are golden brown, then flip over and fry until that side is done, keeping in mind that the first side will usually take longer to brown than the second. Remove to a plate lined with paper towels and keep warm in oven, and repeat procedure until batter is gone, adding more oil as needed. Place pancakes on plate, and divide sour cream mixture, then onions, then salmon evenly among pancakes. Serve hot.