HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. Butter one side of each slice of pound cake. 2. Assemble the sandwich as follows: one slice of pound cake (butter side down), as many slivers as you like of the cheesecake, we included bits from the crust for added crunch), and ther other slice of pound cake, buttered up. 3. Melt approximately 3 Tablespoons of butter in a frying pan over medium-low heat and add the sandwich to the pan. 4. After about a minute and a half, gently lift the sandwich with a spatula to see if it is lightly browned on the bottom. If it is browned to your liking, go ahead and flip; if not, let it brown just a little longer. 5. Once browned to your liking, carefully flip the sandwich. Press down on the top with the spatual to make everyting kind of meld. The second side will brown faster than the first one did, so keep a close eye on it. 5. Remove from heat, turn off the heat, slice in half (if you're into that), and enjoy!
Combine first 6 ingredients. Refrigerate for at least 2 hours to blend, 24 hours is better. Just before serving add in the pasta. Toss and serve.
Preheat oven to 325 or 350. Melt margarine on low heat. Add the golden syrup and stir well. Stir in vanilla extract and set aside. In a large mixing bowl sift in the flour. Add the sugar, oats and coconut stir well until evenly mixed. Make a well in the centre of the dry ingredients and add the margarine/syrup mixture. Use an electric mixer to make sure all is incorporated evenly. Press mixture into a sprayed 9 x 13 inch baking pan. Dough will be about a half inch thick. Bake 20 to 30 minutes until golden brown and depending on your oven so watch carefully. Edges may burn. Remove from oven and using a pizza cutter cut into 24 bars. Gently remove and place on a wire rack until cooled. Store in an airtight container. Freeze well.
1. Combine the yeast, 1 tablespoon of the sugar and 1/4 cup of the water in a large bowl and let stand until foamy, 5 to 10 minutes. Stir in the remaining sugar, the remaining water, the egg, milk, and salt. Add 4 cups of the flour and stir to form a dough that is soft and pliable, but not sticky. Knead the dough until smooth and elastic either by hand on a floured work surface, in a food processor, or a in mixer fitted with the dough hook; add more flour, if necessary. It should take 6 to 8 minutes. 2. Use 1/2 tablespoon of the oil to lightly oil a large bowl. Place the dough in the bowl, brush the top with the remaining oil, cover with a clean kitchen towel, and let rise in a warm, draft-free spot until doubled in bulk, 1 to 1 1/2 hours. Punch down the dough and pinch off 2-inch pieces. Roll them between your palms into smooth balls. You should have 14 to 16 balls. Place the balls on a lightly floured baking sheet and cover with a lightly dampened clean kitchen towel. Let rise again until puffy, about 30 minutes. 3. Preheat the grill to high. 4. When ready to cook, place a rolling pin, cutting board, bowl of flour, and the melted butter near the grill. (This is incredibly theatrical; your guests will be amazed.) Roll out a dough ball on a lightly floured cutting board to form a disk about 5 inches in diameter. Gently slap the disk from one hand to the other to stretch it into an elongated 7- to 8-inch circle. (The motion is rather like the "patty cake, patty cake" motion in the nursery rhyme.) Stretch the circle into a traditional teardrop shape and immediately lay it on the hot grate. 5. Cook the bread until the bottom is crusty and browned and the top is puffed and blistered, 2 to 4 minutes. Brush with butter. Invert the naan and grill the other side until lightly browned, 2 to 4 minutes. Prepare the remaining naan the same way. Brush each naan with more butter as it comes off the grill and serve while piping hot. Serve whole, or cut each naan into 3 wedges to serve the traditional way.
In food processor, blend cheddar, cream cheese, beer, worcestershire, chili powder, mustard, red pepper, and garlic. Blend for 5 minutes, or until creamy. Add in parsley, blend 1 more minute. Pour into bowl, cover, and chill in refrigerator. Cheese will firm.
Heat oil in a large saucepan over high heat. Chop onion into thin strips and add them to the pan. Add half the garlic, salt, and pepper, and saute until onions barely begin to brown. Cut ends off green beans if fresh, and add them to the pan. Mix in remaining garlic. Juice 1/4 of a lemon into the pan and add 2 tbls of balsamic vinegar and i tsp of butter. Sample a green bean, and add remaining lemon, salt and pepper to taste. Before green beans are fully cooked, toss in desired amount of sliced almonds. Warm a little longer, and serve immediately.
Mix ketchup, soy sauce, vegetable oil, and garlic together for sauce. Cube tofu. Slice yellow squash and zucchini. Marinate tofu, squash, and zucchini in sauce for approximately 5 minutes. Grill mixture until vegetables are done. (on a George Foreman grill I do 5 minutes, flip, 3 minutes). Serve over rice. Pour excess sauce over all, if desired.
Combine syrup and boil to 238F or until a little of the syrup forms a soft ball when dropped into cold water. Pour hot syrup very slowly into beaten egg whites, beating constantly. Flavor with vanilla and beat until icing is nearly cool. Add baking powder during the last of the beating until cool and of proper consistency to spread.
In a large skillet coated in non-stick cooking spray, sautee bell peppers until tender. Add potoatoes and cook on medium high until nearly done. Add tomatoes and old bay seasoning. Bring to a simmer. Add raw shrimp and cook until shrimp turn pink.
Heat 1 teaspoon oil in large nonstick skillet over medium heat. Stir in pine nuts or almonds and cook 1 to 2 minutes, shaking pan often, until lightly toasted. Put into a small bowl. Heat remaining 1 teaspoon oil in same skillet. Add garlic and cook 1 to 2 minutes, stirring often, until just starting to color. Add 1/3 cup water, the kale, raisins and salt. Cover and cook about 5 to 6 minutes stirring once, until greens are tender and water is nearly evaporated. Stir in almonds and serve immediately.
Wash, pierce and then bake potatoes at 400°F for 1 hour. Take out of oven and cut lengthwise, in half. Spoon out meat of potato and put in bowl along with sour cream, butter and seasonings. Mix until all lumps are gone. Spoon back into potato skins and top with cheese. Place back in oven for another 20 minutes.
Brown pork chops in oil; remove from pan. Put peanut butter and soup in pan and heat, adding water gradually; stir until smooth. Add pork chops back to pan and add onion; bring to a boil. Reduce heat and simmer 50 minutes. Serve with rice.
Put the ingredients into the crock pot (3 quart size or bigger) in the following order: All beans, corn, celery, onion, carrot, chicken, tomato juice, tomatoes, garlic, garlic, basil, oregano, sage, paprika, bouillon, and bay leaves. Cook on high for 4-5 hours or on low heat for 8-10. Note: My chicken was still partially frozen and it took 4.5 hours on high heat. Remove and discard bay leaves. Enjoy!
Heat skillet till it's hot. Wash the rice grains (doesn't matter if they're short, medium or long grains) and pat dry. Pan fry the rice in the hot skillet till golden brown. No need water or oil. In a teapot, put in roasted rice, green tea and boiling water. Let it sit for a couple of minutes before serving. You can change the amount of the ingredients according to your taste.
Combine the ingrediants and marinate the lamb leg steaks (large chops will work if you can't find the steaks) for 4 or 5 hours. Remove from marinade and cook in a 400 degree oven for 35 - 40 minutes depending on the size of the steaks. Serve with potatoes that have been tossed with olive oil and coarse salt and a splash of balsamic vinegar and roasted at 400 for about 40 minutes. Add a handful of crumbled feta cheese to the top of the potatoes when serving. A steamed vegetable, bread & butter, and a nice bottle of wine round out this meal!
Fry bacon in a skillet until crisp; remove bacon and drain on a paper-towel lined plate; crumble bacon. In a mixing bowl, stir the bacon, cheeses, and remaining ingredients together. Serve immediately.
Here's the beauty: Put everything in a tupperware with a lid, shake, and pop in the fridge for several hours or overnight; shaking periodically (so I'm superstitious). Serve cold or at room temp if you're inclined. ENJOY (And revel since it was a one-stepper).
Combine the rub spices in bowl and mix well. Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Grill thighs for about 5-10 minutes on each side or until they're just cooked through. While chicken is cooking, warm honey in the microwave for just a few seconds to soften. Add the vinegar and combine well. Using the honey mixture, brush the chicken (both sides) in the final moments of grilling.
Heat a bit of oil in a large and fry the chicken until done. Shred or cut into bite-sized pieces, if desired. Remove from skillet and set aside. Add the can of soup, water, paprika, and pepper. Bring to a boil. Add the broccoli, mushrooms, and rice inches Reduce heat to low and add chicken back in the skillet. Cover and cook until the rice is done, anywhere from 5-10 minutes. Let rest a few minutes.
CRUST: Cut together ingredients, roll it out, and place in 9 inch deep dish pie pan. If you use the ready made or your own, put in pie pan and crimp edges. FILLING: Place peaches in a bowl and sprinkle with 1/4 cup sugar, mix and let set. Combine flour, cornstarch, egg, vanilla, salt, and remaining sugar. Mix well and then add the sour cream. Stir in with the peaches mixing well but not smashing peaches. Pour into pie crust Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees bake for another 20 minutes. Wait you bake it more after you sprinkle on the topping. TOPPING: Combine sugar, flour, and cinnamon in a small bowl. If your butter is SLIGHTLY melted from the microwave that is okay. Just mix it in and after it is all mixed add the oatmeal.Put in fridge while the pie is baking. Then by the time it is ready to sprinkle on the top, it will be just right. (No cutting into the flour and oatmeal that way.) Now bake at 400 degrees for 15 minutes longer (the center will finish as it cools) and cool on a rack. I serve it cold from the fridge with a french vanilla ice cream or nothing. You don't need whip cream.
Cook ground sirloin and onions in butter in large saucepan, stirring to break up as small as possible for about 5 minutes, until meat is no longer pink. Sprinkle steak seasoning and Worcestershire sauce over meat and continue stirring until meat browns. Pour in water, scraping up brown bits from bottom of pan. Add broth, vegetable juice, and vegetables. Bring to boil, reduce heat, cover and simmer 45 minutes. Return to boil, break up noodles into soup, stir well. Reduce heat to simmer, and cook for 10 more minutes.
For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper. Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente. For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives. Pasta Dough: Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first. CAN USE WON-TON WRAPPERS.
Using a large non-stick pot, add oil, onion, garlic, ginger, thyme, allspice, sea salt and ground pepper. Place the lid on the pot and cook ingredients for 4 minutes using medium heat. Add Callaloo to pot. Close lid and cook for 3 minutes. Stir occasionally. Add rice to pot and stir in with the other ingredients. Close lid and cook for another 5 minutes. Stir occasionally. Add coconut cream, scotch bonnet pepper, and just enough water to cover the rice. Cook on medium heat for 5 minutes stirring occasionally. Reduce heat to low and cook for 15 minutes. Remove thyme sprigs and enjoy.
1. Slice the roll in half then very lightly brown in the toaster oven ( set the oven on "toast" and watch). 2. Place one slice of swiss on top of each roll half then put back in the toaster oven. Toast until the cheese is just melting and bubbly. 3. Remove the halves and fold 2 slices of turkey onto each side. 4. Top turkey with mayo and any other fixings. Place the two halves together to form a sandwich. 5. Squash down sandwich and cut into 2 pieces.
Place muesli, apricots, honey and warm melted butter in food processor. Process 2 - 3 minutes till well combined. Roll into balls. Coat balls in coconut.
brown off the onions in oil in a sauce pan on medium heat. add the water and peanut butter on a low heat, stir until dissolved and simmer for a few minutes. add salt, honey, chilli pepper and tomatoes, stir together. add the spinach on top and put a lid on, leave for approx 5 minute. stir everything together, cook a further 5 minute. serve with rice.
Cook chicken in oil until done. Add Asian vegetables and heat through. Heat tortillas in oven until warm. Assemble each tortilla with 1/2 cup chicken and vegetables and rice. Add soy sauce to taste. Serve.
Heat oven to 350°F degrees. Grease square pan, 9 x 9 x 2 inches. Prepare Oat Streusel; set aside. Beat remaining ingredients except apples in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Spread half of the batter in pan; sprinkle with half of the streusel. Top with remaining batter; sprinkle with remaining streusel. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Serve warm. Garnish with apple slices. OAT STREUSEL-----------------------. Cut margarine into oats, flour and brown sugar, using pastry blender or fork, until crumbly. Stir in nuts.
Toss cheeses together in a small bowl; set aside. Place bread slices on a work surface. Spread 1 teaspoon of the butter on each of 4 bread slices; set aside. Arrange pear slices evenly on the unbuttered slices. Top with the cheese; top with the greens, then the buttered slice of bread. Heat remaining 2 tablespoons of the butter in a skillet over medium heat, or prepare a panini pan. Add sandwiches to pan; heat, turning once, pressing with a spatula to flatten, until cheese melts and bread browns, about 3 minutes per side.
In 5 quart sauce pot, cook pasta shells al dente according to directions. Drain pasta and set aside. Steam broccoli and set aside. Using the 5 quart sauce pot, melt butter over medium heat. Add mushrooms and garlic to melted butter and saute for 5 - 6 minutes. Remove sauce pot from heat and stir in cream, milk, tomato sauce, salt and pepper. Return to heat and cook for 5 - 6 minutes or until sauce starts to thicken. Reduce heat to low-medium. Stir in pasta shells. Gently stir in broccoli, Parmesan cheese and chicken. Heat on low-medium heat for 4 - 5 minutes or until heated through. Serve at once.
Melt the butter, peanut butter and chocolate chips. In a large bowl mix the liquids in with the marshmallows. Line a square pan with plastic wrap. Pour in the mixture and put in the fridge until set. ENJOY!
Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. pour dressing down over the salad platter and serve. Season with salt and pepper to taste.
Use enough water to form dough and herbs and spices are optional. 1. place all ingredients into bread machine on dough setting according to manufactures in structions. 2. punch down. 3. Roll out and cut into 14 pieces. 4. let rise again for 20 minutes (i like to put in in the oven after heating it to the coolest setting and turning off the oven. I then put a bot of boiling water under the pan with the dough). 5. Heat a skillet to medium-high heat. 6. Cook pan bread on skillet until browned then flip and cook the other side. 7. cool on wire rack.
Slice cabbage very thin. Heat fat in large frying pan or Dutch oven, toss in the cabbage. Add vinegar and salt, stir gently. Stick cloves in a medium size onion and bury it under the cabbage. Add water to cover and rest of spices, place a tight fitting lid on the pan and simmer very slowly 30 minutes or until cabbage is tender. Add water as needed while cooking.
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9x5x3 inches or 3 loaf pans 8.5x4.5x2.5 inches. Mix shortening and sugar in large bowl. Add eggs, zucchini and water. Blend in the rest of the ingredients. Pour into pans. Bake 60-70 minutes, or until toothpick inserted into center comes out clean. Cool slightly before removing from pans. Cool completely before slicing. Wrap and refrigerate no longer than 10 days.
Melt butter and add spices. Add brown sugar and mix. Add eggs and mix well. Beat for 20 to 30 minutes. You are only adding the rum or the extract to the mugs not to the mix. Store in refrigerator. To Mix and enjoy: For Each Mug add: 1 Shot good quality Rum OR use 2 teaspoons rum extract. 1 Heaping TBPS. batter mix or more if you like. Fill with hot water and mix well. Keeps very well in the freezer. Just thaw before use. I use large mugs and 2 heaping spoonfuls.
Combine juice and brown sugar in a microwavable bowl. Stir in dried fruits. Cover and microwave on high for 4 minutes or until fruit is plump. Stir at least once half way through cooking time. Stir in remaining ingredients and let cool before serving.
In a bowl whisk together orange juice, lemon juice, olive oil, honey, cinnamon and cayenne. Add salt and pepper to taste. Pour in to a shakeable container and let dressing sit at least 20minutes before serving. In large serving bowl, lay out arugula on bottom of plate in single layer. Next layer, add oranges. Next layer, radishes. Top dish with the olives. Before serving add some of the dressing to top of bowl and toss salad. Serve salad and pass extra dressing to please.
Whip egg whites, vanilla, almond extract, cream of tartar, and Xanthan gum until soft peaks form. Gradually beat in Stevia or Splenda sweetener, and whip until stiff peaks form. In a separate bowl, mix almond flour, coconut flour, salt, and shredded coconut. Fold egg whites mixture into flour/coconut mixture. Spoon tablespoon mounds onto parchment paper lined baking sheet. Bake at 300 degrees for 18-20 minutes (or until slightly browned on edges). Microwave chocolate chips and olive oil for 20 seconds at a time, stirring between, until melted and smooth. Drizzle melted chocolate over the top of the macaroons.
Mix butter and sugar well. Add egg and vanilla. Add flour, 1 cup at a time. Mix well. Put in cookie press. Place on cold cookie sheet until dough is showing. Turn cookie press one quarter of turn for each cookie. Bake at 350 degrees until set and lightly browned at edges. Wash cookies sheet so it's cold before putting cookies on each time.
Heat large nonstick skillet over medium-high heat. Swirl in the oil, then add the mushrooms. Saute, stirring frequently, 1 minute. Add the garlic, thyme, and salt; saute until fragrant, stirring frequently, 1 minute. Add the vinegar and cook, strring often, until all liquid evaporates. 1 Point for 1/2 cup.
Chill martini glass. In a shaker filled with ice combine Liquor 43,vodka,key-lime juice& heavy cream. Shake till shaker is icy cold to hold. Rub rim of chilled glass with lime wedge then dip into graham and strain drink into martini glass.
In a small bowl combine yeast and sugar in water. Set aside for 10 minutes. In a large bowl mix flour, sugar, baking powder, soda and salt. Cut in butter to form a crumbly mixture. Stir in yeast mixture and buttermilk. Mix just enough to hold dough together. Roll dough 3/4 inches thick on floured surface. Cut out biscuits with the top of a glass or a cutter. Prick tops with fork. Freeze separately on cookie sheet. After biscuits are frozen, stack and wrap well. Before baking let rise until doubled in size. Bake at 425°F for 15 minutes on a lightly greased cookie sheet. Makes 3-4 dozen. Grated Cheddar cheese may be added to soft dough for flaky cheese biscuits.
Use nonstick cooking spray to coat a 9-inch deep dish pie pan. Slice the unpeeled potatoes 1/4" thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust. Pour the quiche mixture into the crust. Spray the exposed edges of the potatoes lightly with cooking spray before baking the quiche at the temperature and time called for.
Place milk in medium sauce pan and begin to heat. Mix together dry ingrediants; gradually whisk into milk and bring to a gentle boil. Stir butter and vanilla; simmer and stir constantly for 20-30 minutes. There may be some small lumps, but they are tasty lumps! Pour immediately into individual serving bowls and enjoy while still warm. Pour left overs into an ice cube tray or popsicle molds for a frozen treat later on.
Brown the beef and drain. If you are using whole spices/herbs, which I prefer for this, add all to a mortar and pestle them into a fine powder. If you are using ground spices/herbs, just mix them all together in a bowl and set aside. Note that you'll need more than the measurements listed above if you're using whole spices like allspice and cloves. In the end you want the ground quantities to roughly match the amounts listed in the ingredient list. None of these measurements is super critical. After you make this, you'll likely tweak the spices to suit your taste anyway. In the beef browning pan, make a roux by cooking the flour with either 1 tablespoon of the beef fat or butter. I've done it both ways, couldn't tell the difference. Add the roux to a 4qt saucepan over medium low heat. Dump the beef/water mix in there. Add the spice mixture, vinegar, and tomato paste and whisk until it's all blended. Bring to a good simmer, stirring often. Then reduce the heat to low and let it simmer uncovered for about an hour, stirring occasionally to keep the meat from settling to the bottom of the pan and burning. It will reduce and thicken and become delicious over that hour. Nothing wrong with two hours either! Finally, grind it up a bit right in the saucepan using a stick/immersion blender. You don't want to go too far with this and make a smooth milkshake, we're just trying to break down some of the big chunks so that the result is like finely ground beef that restaurants can get but we can't find so easily.
Break spaghetti in half to fit in Rice Cooker and cover with water. Add salt. Press Cook until pasta tastes soft. Drain pasta. Add mushroom, chicken and sauce. Continue on cook for 5 minutes. Top with cheese.