HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Whisk flour, baking powder, baking soda, and salt. Set aside. In a mixing bowl, cream butter, butter flavored shortening, sugar, and brown sugar. Add eggs and vanilla. Mix well. Add flour mixture and mix until everything is just blended. Make sure not to overmix. Add oats and raisins, stir w/ a wooden spoon. Drop by rounded teaspoonfuls on ungreased cookie sheets, 2 inches apart. Bake 10-13 minutes or until golden. Remove from oven. Let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add cheddar cheese, milk, garlic powder and cayenne pepper. Beat until combined. Spread cream cheese in 7-inch circle on serving plate. Spoon barbecue sauce on top. Sprinkle with chicken and onion. Serve with crackers.
Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste. Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste. Combine the sliced chicken breast and the curry paste in a pan over high heat. Stir the chicken mixture until the chicken is nearly done. Add the coconut milk, chicken, stock, fish sauce, and palm sugar, and let simmer until the chicken is done. Add the eggplants and cook on very low heat until just done, about 2 minutes. Turn off the heat and add the basil leaves, kaffir lime leaves, and shredded chilies. Let sit a few minutes before serving.
Preheat oven to 350°F In a large pot place potatoes with enough water to cover. Bring to boiling. reduce heat simmer 10-12 minutes or just until tender but not soft. (Potatoes should be tender on the outside but resistant in center when pierced with tip of paring knife.) Drain potatoes: cool. Meanwhile in a nonreactive pan the 3/4 cup of water, the sugars, and salt. Bring to boiling, stirring just until sugared are dissolved. Simmer 8 minutes; remove from heat. Stir in lemon juice, nutmeg, and 2 Tbs. butter. Butter a large shallow glass or ceramic baking dish with remaining butter. Peel potatoes; cut crosswise into 3/4 inch- thick slices. Arrange slices in a single layer in baking dish. Pour lemon syrup over potatoes. Bake in preheated oven 40-50 minutes, basting occasionally, until potatoes are well-glazed and begin to caramelize on edges. Remove from oven cool slightly before serving garnish with lemon peel.
Using an electric mixer, beat the eggs until light then add the sugar. Place in a saucepan with the butter and grated rind of 2 lemons. Add the juice from the 6 lemons to the egg mixture. Cook over a low heat until thick. Keeps in the fridge for a few weeks.
In a large pot add potatoes, 1 tsp garlic and enough water to cover potatoes. Boil until potatoes are easily pierced with a fork, approximately 10 minutes. Drain potatoes and place back in same pot. Add butter and mash until butter is melted. Add in cream, sugar, steak seasoning, garlic powder, and remaining 1 tsp crushed garlic. Mix until smooth using an electric mixer.
Cube turkey thighs into desired size and place into canning jars. Add 1 t salt to each quart jar of meat. Add dash pepper to each quart jar of meat. Seal with lids and cook 2 1/2 hours over medium heat in a regular canner. Please note that it is not necessary to add any water to the jars- only the meat, salt& pepper. The meat will create its own juices.
Preheat oven to 350. Cook pasta according to package directions, omitting salt and fat. Drain and set aside. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan and saute about 6 minutes, or until lightly browned. Drain on a paper towel. Heat remaining 2 tablespoons of oil in a pan over medium heat. Add garlic to pan and and cook no more than 30 seconds, stirring constantly. Add onion, zucchini, and scallions to pan. Cook about 6 minutes or until tender, stirring occasionally. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes; bring to a boil. Cover, reduce heat, and simer about 15 minutes. Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer to a 13x9" baking dish coated with cooking spray. Sprinkle evenly with Parmesan. Cover and bake at 350 for 15 minutes; uncover and bake an additional 5 minutes.
Mix all ingredients together in a bowl and the pour into a greased 4-Quart roaster. Cook covered at 300 for 3 hours. Check after 2 hours. If its to thick, thin down with a bit more water.
Preheat oven to 350. In large skillet, brown turkey, beef with onions, garlic, and red bell pepper. Drain and set aside. In dutch oven, or other large pot, add all canned tomato and meat mixture. Begin adding seasonings except salt and pepper. The seasonings are really to your taste, but you'll want to start out with at least a teaspoon of each. Let simmer on low to med-low heat, stirring occasionally, for about an hour. After about 30 minutes, taste to check seasonings. At the one hour mark, add salt and pepper to taste and any additional seasonings. Keep heat on low while preparing rest of dish. In a large mixing bowl, add ricotta, mozzarella and Parmesan cheeses. Stir gently until fairly well mixed. Add two eggs and stir gently until well mixed. I also add some garlic, basil, thyme and oregano to the cheese mixture. Spray large lasagna/casserole dish with non-stick cooking spray. Begin layering by adding about 1/4 of the sauce/meat mixture on bottom. Next, layer noodles, then spread half of cheese mixture over noodles. Another layer of sauce, followed by noodles and rest of cheese. Top with sauce, another layer of noodles and more sauce. You may top with mozzarella and Parmesan cheese. Place lasagna dish on a large baking pan to help with spillage. Cover with foil and bake for 1 hour. Remove foil after 1 hour and continue baking for another 15 minutes, or until cheese is golden brown. Let stand for 15 minutes before serving.
Put all the ingredients into the bread machine in the order given. Turn it on to your dough setting. When the dough is finished remove it from the bread pan and place on a lightly floured counter and pat it into a circle about 1/2 inch thick. Place on your oven peel (or a baking pan) that you've sprinkled with corn meal. Dimple the top of the dough with your finger and brush with olive oil. Add whatever toppings you want. At this point, heat your oven to 400'F. and put your oven stone or pan you're going to cook the focaccia on into the oven to heat up. Let the dough rise for about 15-20 minutes. Once the focaccia has risen slide it off the peel onto the oven stone and bake until golden brown. It took 20 minutes in my oven. When done, remove with your pizza peel and set on a metal wrack to cool. Bon Appetit!
drain peas. cut open eggs and take out yolks, put in bowl and mash with a fork. put eggs whites in another bowl and chop really fine. chop up onion really fine. put peas(DRAINED!), egg yolks, egg whites and about 1/3 cup chopped onions in bowl , add approx 1 tsp of parsley flakes.mix up. take carrot and with a knife, SCRAPE down the length, you don't want chunks or bites of carrots, you want VERY thin strips of carrot for color. add 1 tbs mayonnaise and mix, keep adding mayo until you get the desired thickness that you want.ENJOY!
Preheat oven to 375 degrees F. Place chicken in a baking dish, skin side up, and season with salt, pepper and ginger. Spread marmalade over chicken; pour both juices in the pan. Bake 20 minutes. Remove from oven and add apricots, distributing evenly. Sprinkle with brown sugar and return to oven, basting occasionally, for 40 minutes. Serve immediate with some of the pan juices.
Mix all cake ingredients in a large bowl. Bake in a greased tube pan for 1 hour and 15 minutes at 350 degrees. Let cool 3-4 hours. Prepare icing by creaming margarine with cream cheese; then add remaining ingredients. Apply icing once cake is cooled.
To make the white sauce, begin by melting butter in a double boiler. Blend in flour and seasonings. Add milk gradually, bring to a boil (stirring) and maintain a mild boil for two minutes. Reduce heat and simmer for 15 minutes, stirring frequently. Set aside in a warm place when finished. To prepare the potatoes, boil or bake the potatoes, not too soft! Cool boiled potatoes in cold water; drain, refrigerate until cool; peel and slice. To assemble and complete the dish, spray a Pyrex 8"x12" casserole dish with Pam Spray (or grease lightly with shortening). Pour a little white sauce in the bottom of the pan. Layer one half of the potatoes on top of the white sauce. Pour and spread just slightly less than half the remaining sauce over that layer. Sprinkle on half of shredded cheese. Add a second layer of potatoes. Spread the remaining white sauce and cheese, just as before. Sprinkle the bread crumbs, with the melted butter mixed in, over the top of the white sauce and cheese. Bake in a preheated 375 degree fahrenheit oven until the top becomes golden brown. (About 45 minutes - watch this closely!). Serve hot.
Add corn meal to boiling water in a large sauce pan. Cook until thick. In another saucepan, cook corn, olives, onion and chilies in tomato sauce over medium high heat until onion is transparent; if mixture boils down too much, add some water. In casserole dish, place half of cornmeal. Pour vegetable mixture over this. Top with remaining cornmeal mixture. Label, Cover, Freeze. To serve: Defrost overnight and bake at 350 degrees for 1 hour or until hot and cooked through or place directly into 350° oven from freezer and bake 2 hours or until hot and cooked through.
Preheat oven to 350°F, 175°C. Filling: using a medium saucepan, whisk together cup of sugar, flour, cornflour and salt. Stir in zest and juice of lemon and the water. Cook over medium heat till just boiling. Stir in the butter. Beat yolks together well in a bowl big enough to add a cup of the hot mixture to. Add a cup of the sugar mix, whisking all the time then add this back to the saucepan. Bring to a boil, stirring all the time till thick. Remove from heat and pour into pie case. Meringue: Using a large clean bowl ( wipe out with remains of lemon and dry with paper towel to make sure there is absolutely no grease/residue in the bowl), whisk the whites till foamy, can be done by hand but I find the electric mixer does the best meringue for this. Add sugar gradually, whisking till you have the stiff peak stage (or you can try holding the bowl upside down above your head to make sure!)Also check at this point that all the sugar has dissolved by rubbing a small amount of mix between your fingers. continue whisking for a few minutes if it still feels grainy. If its smooth, drop the mixture all over the warm pie filling making sure to go right up to the edges smoothing out the gaps as you go. I like to make sure there are peaks all over the meringue as I love the chewy bits too. Bake in the preheated oven for 10 minutes, or till meringue is golden brown. To enjoy at its best, let it cool down for a wee while before chilling for a few hours then serving with cream/ice cream. You will need to include the chilling time as I wasn't sure how to include that at the top.
Soak eighteen bamboo skewers in water for 10 minutes. Peel and devein the shrimp, leaving the tail shells intact. Combine the remaining ingredients, mix well, add the shrimp, and marinate for 30 minutes. Remove the shrimp from the marinade, skewer with the bamboo, and grill over high heat for about 2 minutes, turning once, or until cooked.
Boil the whole, unpeeled potatoes in water to cover until cooked firm, not mushy. Add cold water to pot and let potatoes set for 15 minutes. Drain potatoes and peel off skins. Cut into 1/2-inch cubes. In a large bowl combine macaroni, potatoes, eggs, onion and celery and mix until blended. Add 1 cup mayonnaise (mixed with drained tuna, if desired) and mustard to macaroni mixture and mix gently not crushing the potatoes. Add more mayonnaise as needed until mixture is coated and appearance is creamy. Fold in grated carrot and peas. Add lemon juice, salt and pepper and mix gently but thoroughly. Flavors blend best when made and chilled a day ahead.
Saute chicken breasts using the butter. Slice into fajita size strips or dice. Rinse the quinoa. Bring water to boil, add quinoa, bring back to a boil. Reduce heat to medium and cook for about 12 min or until water is absorbed. Remove from heat and let stand for 15 minutes. Dice veggies and garlic. In a pan bring olive oil up to temperature using high heat. Add onions stir quickly to coat with oil. Don't let them brown. Add garlic and stir again. Add diced peppers and stir. Reduce heat to low and sweat them for about 15 minutes. When the veggies are finished, drain if necessary, and mix with the pesto sauce. Serve by putting a serving of quinoa on a plate, top with veggie and pesto mix, then put chicken on and top with feta. If you prefer you can do this without the chicken and my family finds it delicious.
For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan. Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened. Remove 1/2 cup, cover with plastic wrap. Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish. Cool for 2 to 3 minutes if necessary. Bake in preheated 425-degree oven for 10 minutes. Remove from heat. For filling, brown beef, garlic, onion and bell pepper in large skillet; drain. Add corn, olives, tomato sauce, chili powder, salt and pepper. Mix well. Spoon into cornmeal crust. Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese. Return to oven and bake for 15 minutes.
Preheat oven at 350 degrees F. Mash the banana and the applesauce together. Add oil, vanilla and sugar. Mix well. Sift flour, salt and soda together and add to banana mixture with walnuts or chocolate chips, if using. Put into loaf pan and bake for about 45 minutes or until toothpick comes out clean. Cool 10 minutes in pan, then remove to rack to cool completely before cutting.
Make egg wash using 2 eggs. To make flour mixter combine flour, seasoned bread crumbs, Chipolti seasoning, garlic, salt, and pepper and put in gallon zip lock bag. Roll Boneless Chicken Wings in egg-wash, then place in ziplock bag and shake. Put the now breaded boneless chicken wings in a deep fryer and cook until crispy brown. Place wings on Plate with paper towels after cooked to drain some of the oil off. While hot shake parmesan cheese over the wings. Allow to cool slightly. Good alone and Great dipped in a Marinara sauce. Yummy!
Preheat oven to 350 F and line a baking sheet with parchment paper. Add the beef, bread crumbs, 1/2 cup enchilada sauce, taco seasoning, bell pepper, jalapeno, onion, and egg to a large bowl. Mix to combine. Transfer the mixture to the prepared baking sheet and shape into an 8x4 inch loaf. Bake for 1 hour. Remove the meatloaf from the oven. Brush all over with remaining 1/4 cup enchilada sauce. Top with the shredded cheese. Bake for 15 minutes, or until cheese is melted. Transfer to a serving platter and top sliced jalapenos and cilantro.
Bring 4.5 gallons water to a boil. Trim top off shallots, leaving skins and bottoms intact. Rinse and leave skin on ginger. On high heat, dry-fry shallots and ginger until shallots are slightly charred and ginger is soft on edges, turning regularly for about 15 minutes. Pound ginger until it cracks slightly, and add ginger and charred shallots to boiling water. In a medium tea ball strainer, combine fennel, bay leaves, cinnamon, anise, and cloves; add tea ball with spices to boiling water. Add oxtail to water, and return to boil. Cover and reduce heat to medium-low, maintaining a slight boil. Skim fat periodically (2x / hr) and cook for 4 hours. Add chicken bouillon, sugar, 2 tbsp sea salt and fish sauce, cook for 1 more hour, then strain all solids from broth. 20 mins before broth finishes, begin soaking rice noodles in cold water for 20 mins, and place eye round steak in freezer to ease slicing. Arrange lime wedges, cilantro stalks, thai basil stalks, sliced serrano peppers, diced green sections of green onions, hoisin, and sriacha on serving plate for personal addition to the individual soup bowls. Fill small saucepan with water and 1/2 tsp salt; bring to a boil. Place strainer inside saucepan and cook rice noodles in 3oz increments in water nest for 90 seconds each before transferring to individual bowls. In each bowl, place 3oz cooked noodles, 1 oz thinly sliced white onion, 2oz thinly sliced raw eye round steak, 12oz broth. Hot broth, when spooned into the bowl, will cook the raw eye round slices. **Note: if scaling down on numbers of servings, cooking time should remain the same. Also, bean sprouts traditionally are added to the garnish plate; I personally don't care for them so I have left them out of the recipe and photos in this case.
In large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well. Stir in pecans. Roll into 1 inch balls (I use a 1-inch cookie scoop). Place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 14-16 minutes or until firm. Cool on pans for 1-2 minutes before removing to wire racks. Roll warm cookies in confectioners' sugar.
Preheat oven to 350 degrees F, & grease an 8" square baking dish. Peel & slice the plantains, preferrably lengthwise, then lay the slices out in the prepared baking dish. Mix honey, juice, zest & salt & pour over plantains. Mix together brown sugar, cinnamon & nutmeg, then sprinkle over the top of the plantains. Bake for 15-20 inutes or until browned & tender.
Combine garlic, salt, basil, oregano and red pepper flakes in small bowl; rub over roast. Place half of onion slices into slow cooker. Cut roast in half to fit into slow cooker. Place one half of roast over onion slices; top with remaining onion slices and other half of roast. Pour pasta sauce over roast. Cover; cook on LOW 8 to 9 hours until roast is fork tender. Remove roast from cooking liquid; tent with foil. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat. Stir beans into liquid. Cover; cook on HIGH 10 to 15 minutes or until beans are hot. Cut pork. Serve with beans mixture and garnish wi fresh basil, if desired. I did not use the beans, so I used corn starch to thicken the liquid and spooned it over the rice and pork.
Place the lemon juice, lemon zest, olive oil, parsley or Oregano/Basil, and black pepper in a bowl and mix well. Add the scallops and turn to coat thoroughly. Wrap each scallop with a thin slice of Proscuitto and secure with a toothpick. Place on a preheated grill and cook for 3 minutes (get those pretty grill marks on the scallops), basting with the olive oil mixture. Turn, baste with more of the olive oil mixture and continue to cook for a further 2-3 minutes & Serve immediately. Make Honey Mustard Dipping Sauce: Mix all ingredients well and divide into individual servings in ramekins for each person ~ dip scallops in the sauce ~ Wow, is it great!
Preheat oven to 350 degrees F. Season chicken lightly w/salt and pepper. In large nonstick skillet, brown chicken, half at a time, in olive oil 2-3 minutes per side. Transfer chicken to 3 quart rectangular baking dish In same skillet, cook and stir mushrooms, basil and garlic until mushrooms are tender. Remove from heat. Stir in proscuitto and tomatoes. Bake chicken breasts uncovered for 20 minutes. Spoon some of the mushroom mixture over each breast. Sprinkle w/cheese. Return to oven and bake 5 minutes more.
Make crust: Preheat oven to 350°F and butter bottom and side of springform pan. Stir together crumbs, sugar, and butter in a bowl with a fork until combined well, then press evenly onto bottom and one-third up side of pan. Bake crust in middle of oven 8 minutes and cool in pan on a rack. Make filling: Reduce oven temperature to 325°F Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add lime juice, sour cream, and vanilla and beat until smooth. Mix in flour and salt at low speed, scraping down side as needed, until just incorporated, then add eggs all at once and mix just until incorporated. Pour filling into crust and set springform pan in a shallow baking pan. Bake cake in middle of oven until set in center, 1 hour to 1 hour and 10 minutes. Cool completely in springform pan on rack. (Cake will continue to set as it cools.) Run a thin knife around edge of cake and remove side of pan. If desired, transfer cake with a large metal spatula to a serving plate. Make topping: Peel mangoes and, leaving fruit whole, slice very thinly lengthwise (slightly less than 1/8 inch thick) with mandoline (use caution - peeled mango is slippery). Halve wide slices lengthwise. Gently toss mango slices with lime juice. Beat cream with sugar in a bowl with electric mixer until it just holds stiff peaks, then spread over top of cheesecake. Bending and curling mango slices, arrange them decoratively over cream.
Let pineapple drain about 2 hours before baking. According to the cake mix, have 1 stick of butter and 3 large eggs at room temperature. Place a medium bowl and the beaters of an electric blender in the freezer. Bake cake in any size pan you wish. When cake is done, and cooled, add whipping cream and powdered sugar (more or less according to your taste) to the bowl that was in the freezer. Use the cold beaters to whip the cream until set. (about 4 minutes?) Blend in pineapple. Cream should be thick enough to stay on the blenders when you lift them out. Frost cake.
Preheat oven to 325. Put sugar and lavender buds in a food processor and pulse together. Set a double boiler or a heatproof bowl over a pot of simmering water. Add butter, lavender sugar, cocoa and salt, stirring occasionally until the butter melts and the mixture becomes fairly smooth and hot. Remove from heat and let cool until the mixture is warm. With a wooden spoon, stir in vanilla, then add eggs, one at a time, stirring vigorously after each one. The mixture will be smooth and shiny. Add the flour and stir until well incorporated, then stir the mixture vigorously for 40 more strokes. Pour into an 8x8 baking pan lined with parchment paper or foil, making sure two ends overhang the edges of the pan. Bake at 325 for 20-25 minutes, until a toothpick comes out with just a bit of batter on it. Let pan cool completely on a wire rack, then use the ends of the foil or parchment to lift the brownies out.
In a skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Remove from heat and set aside. In a bowl, combine eggs and mustard. Beat to blend. Add milk and beat well. Set aside. Lightly grease the slow cooker stoneware. Spoon in one-third of the tomato mixture. Spread half the bread evenly over top and sprinkle evenly with half the cheese. Repeat, finishing with final third of tomato mixture. Pour milk mixture evenly over top. Place two clean tea towels, each folded in half (so you will have 4 layers), over top of stoneware to absorb the moisture. (This is to prevent accumulated moisture from dripping on the bread by absorbing the liquid generated during cooking). Cover and cook on low for 6 hours or high for 3 hours, until pudding is set and edges are browning.
Wash peppers and remove stems. Slice bell peppers. Combine vinegar, water, salt and sugar in a large stainless steel or enamel pot. Bring to a boil and boil gently for 5 min. Pack peppers snugly into clean hot jars leaving 3/4 inch head space. Pour in boiling liquid leaving 1/2 inch head space. Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
In a medium saucepan, heat oil over medium. Add garlic and cook, stirring until fragrant, 1 minute. Add tomatoes with juice and 2 cups water; bring to a boil. Add pasta and boil 5 minutes; stir in cauliflower, zucchini, and thyme. Season with salt and pepper. Reduce heat; simmer 5 minutes or until vegetables are tender.