HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat Oven to 375. Put all ingredients except the chocolate chips in a large bowl. Mix until well mixed. Add in the Chocolate Chips and mix until evenly distributed. Use a Tablespoon (measuring spoon) and scoop out TBSP size portions and put onto an ungreased, non-stick cookie sheet (lightly greased if not non-stick). Use a spoon and flatten into cookie shape (just a little). Bake for 10-12 Minutes. Take out of oven and let them cool on the cookie sheet until completely cooled (about 20 minutes). ENJOY.
Whisk together 3/4 cups vinegar and olive oil; brush over all sides of ribs and season with salt. Add garlic and rosemary to vinegar and oil. Place ribs in recloseable plastic bag and pour vinegar and oil mixture over, seal bag and massage marinade into meat. Refrigerate for at least 6 hours or overnight. Thouroughly mix remaining 1/2 cup vinegar with honey and set aside. Arrange ribs on a rack in a shallow roasting pan and cook in a 325f degree oven for 1 1/2 hours turning once. During the last half hour baste frequently with reserved honey mixture. Cut into 2 or 3 rib portions.
Make the sauce: In a small bowl whisk together the first 6 ingredients (soy sauce through water). To Make the Pot Stickers: Chop the green onion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab. In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and ginger to seeds and lightly beat. Gently stir in crab and green onion. Season with salt and pepper. Put 6 wonton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner. In a large nonstick skillet heat vegetable oil over moderately high heat until hot, but not smoking, and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated. Serve pot stickers with dipping sauce.
Mix together wine vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red pepper flakes(if using), thyme and 2 cups water in a med large saucepan. Bring to a boil and add ramps. Return to a boil, reduce heat, and simmer til tender, about5-7 minutes. Take off heat, let cool about 1-2 hours. Refrigerate in their liquid in an airtight container up to 1 month. Enjoy!
Preheat the oven to 220°C/425°F. In a bowl mix together flour, oats, baking powder, sugar and vanilla powder (if using vanilla extract, add with milk). Add oil and stir to combine. Fold in blueberries and almonds. Add milk (and vanilla extract) and stir to combine. If it is too sticky add more flour, if it is too dry add some more milk. Pat out dough on a floured surface and cut or shape scones of desired size. I often shape dough into a large circle, and cut into triangles for a traditional shape. Place on a paper-lined baking sheet and bake for about 15 minutes until baked through and golden brown.
Preheat saute pan (large enough to accommodate all 6 medallions without overlap) over medium high heat. Dredge each medallion in flour and shake off excess. Add butter to pan. When the butter is melted and begins to foam, add the medallions and sear on both sides. Remove to drain on paper toweling. Drain the butter from pan and add shallots, cooking until translucent. Add the shiitake mushrooms, stirring to incorporate with shallots. Cook about 2 minutes. Remove pan from heat and add Cognac. Return to the heat carefully to avoid flare-up. Reduce Cognac until almost dry. Add veal stock and reduce by half. Season with salt and pepper. Add cream and reduce by half, stirring occasionally to blend flavors. Return medallions to pan and coat well with sauce. Place on plates and spoon sauce on top. Garnish with sprigs of fresh parsley. Suggested wine - 2000 Mondavi/Frescobaldi Lucente or a favorite medium- to full-bodied red of your choice.
Snap off the tough ends of the asparagus. Cut asparagus into 1 inch pieces. Set aside. Saute minced garlic in melted butter in a large skillet for 1 minute. Add asparagus pieces, stirring well to combine. Add chicken broth, salt, and sugar, stirring well to combine. Cook over high heat 3-4 minutes or until asparagus is crisp-tender, stirring frequently. Sprinkle the asparagus with slice almonds or sesame seeds. Serve immediately.
Preheat oven to 350 degrees Fahrenheit. Peel potatoes, slice 1/4 inch thick and cover with cold water. Slice onion into very thin slices. Cut slices in half. Make The White Sauce: Melt butter; remove from heat. Stir in flour and add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley or chives, if desired. Drain potatoes. Layer half the potatoes in a well-greased 15 x 10 inch casserole dish(I use 9 x 13 and it's fine). Sprinkle with salt and pepper to taste. Scatter half of onion slices on top of potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high OR bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown chops in vegetable oil. *Do not cook them completely*. As chops are removed from frying pan, lay them on top of the potatoes. Bake at 350 degrees fahrenheit for 45-60 minutes. The juices from the pork chops will drip down into the potatoes and taste oh-so-yummy!
In a large skillet, saute' chicken and onion in oil for 5 minutes or until the chicken is browned. Transfer to a 5-qt. crock pot/slow cooker. Stir in the beans, tomatoes, corn and seasonings. Cover and cook on LOW heat setting for 5 hours or until the chicken is no longer pink. Garnish with sour cream and cheese, if desired.
Pop popcorn in an air popper. Boil the sugar, butter, water and food coloring for 3 minutes. Let cool for 10 minutes. Slowly pour the sugar mixture over the popcorn and toss to coat evenly. Let dry on a cookie sheet. To speed this process dry in a 200 degree oven for 10 minutes, watching carefully. Set aside. Put 1/2 cup powdered sugar and 1/2 cup cake mix 1 gallon size zip-lock bag, do to another bag. Put 2 1/2 cups rice chex cereal into a medium sized bowl. Melt white chocolate and stir into cereal (be careful not to break cereal). Pour white chocolate cereal into 1 of the powder sugar bags, and shake until all are coated. Do the same process to the pink melts and rest of cereal. Mix both cereals, and popcorn in a bowl before serving.
You also need a mortar & pestle. Put equal amounts of saffron & white sugar in your mortar. Grind together using the pestle. Boil some water. (A Turkish coffee maker pot works well as it holds a small amount). Add some of the hot water to the saffron mixture (1 tbs to about 1/8- 1/4 tsp Iranian saffron) and pour into a spice bottle. Cover & give it a nice shake. Open the lid and let it cool down to room temperature. Store bottle in the fridge and use as needed.
In a pan large enough to hold the spinach, put olive oil and garlic, over medium heat. add spinach immediately and saute, moving the cooked spinach from the bottom up to keep things cooking evenly. when all of the spinach is wilted and the stems are tender, it's done. do not let the garlic brown or it will get bitter.
Saute hamburger with chopped onion. Drain grease. Add Worcestershire sauce, salt and pepper. Cook macaroni in boiling water until tender; drain. Add cooked macaroni to hamburger. Add canned tomatoes, peas and/or corn. Cook until thick, stirring occasionally. Top with Parmesan cheese, optional.
Have the grill hot. Butter one side of the bread. Place this butter side up facing the grill. Hrill until golden and melted. Now butter the other side and grill as before. Butterfly toast is done. Now enjoy eating it. ps. I do not know where the name of this bread dish comes from, but it makes this dish sounds very appealing to kids.
Preheat oven to 325 degrees F. In large bowl, beat sugar, butter, eggs and vanilla. Add flour, baking powder and cinnamon; mix well. Stir in None Such. Divide dough in half. With lightly floured hands, shape into two long loaves, 11/2 inches in diameter. Place on greased cookie sheets. Bake 25 to 30 minutes until golden brown and slightly firm. Cool 5 minutes. With sharp knife, cut loaves diagonally into 3/4-inch thick slices. Place cut side down on cookie sheets. Bake 5 minutes longer or until lightly browned. Cool 5 minutes; remove from cookie sheets. Cool completely.
Brown ground beef in large skillet; drain. Add water, ketchup and mustard. Bring to a boil. Stir in 2 cups uncooked Minute rice. Sprinkle with 1 cup shredded cheddar cheese. Cover; cook on low heat 5 minutes.
Place flour on large plate. In large bowl, whisk eggs and milk together. Place breadcrumbs on another large plate. Coat 1 eggplant slice with flour; shake off excess. Dip into egg mixture, then dredge through breadcrumbs. Place single-layer on baking sheet. Repeat with remaining eggplant slices, flour, egg mixture and breadcrumbs. In heavy large skillet over medium-high heat, heat 2 tablespoons oil. Working in batches, cook eggplant until golden brown, about 3 minutes per side. Drain on paper towels; add more oil to skillet as necessary. (Can be made 6 hours ahead. Cover and refrigerate.). Preheat oven to 350 degrees F. Arrange half of eggplant slices in 13x9x2-inch baking dish. Spoon 1 1/2 cups salsa over. Sprinkle with ham and sausage, then 1 1/2 cups of each cheese. Cover with remaining eggplant slices, then remaining salsa and cheese. Bake until cheese melts and casserole is heated through, about 45 minutes. Cool slightly.
Combine all the ingredients in a small bowl. Dip rim of glass in lime juice then into the chile mixture. Allow a few minutes to dry.
Preheat oven to 400 degrees F. In a large skillet over medium high heat, brown the ground beef and onion, adding garlic during the last half of browning, so it doesn't burn. Drain the fat and return meat to skillet. Add the tomato sauce, drained corn, seasonings, and 1 cup of water. Simmer on low for 10 minutes. Pour mixture into a 2 quart baking dish. Sprinkle the corn meal evenly over the beef mixture. Carefully pour in 1 cup water over a spoon back, so as not to disturb the corn meal. Bake for 30 minutes.
In a non stick pot, heat olive oil and saute onion and chicken for 5 minutes until the chicken is lightly browned. Add the chickpeas, brine from the artichokes, cumin and lemon to the pot. Bring the liquid to a boil then turn down the heat to low. Cover the pot and cook for 15 minutes. Add the artichokes to the pot and cook for another 2-3 minutes until the artichokes are heated through. Serve with rice and vegetables.
Toast the chiles in a dry, cast iron skillet over medium-high heat until brown all over; they will soften, bubble and release their aroma .Place the chiles in a saucepan with the water. Bring to a boil, reduce to a simmer and cook 5 minutes, or until soft. Transfer the chiles with their water to a blender or food processor and puree until smooth. Reserve. Fry the bacon in large heavy stockpot over medium-high heat, about 4 minutes. Stir in the chorizo and saute 3 minutes longer, or until browned. Spoon out excess fat. Add the onions and cook, stirring occasionally, until golden. Then stir in the garlic and cook for a few minutes to release its aroma. Add the lentils and reserved chile puree and saute an additional minute. Pour in the stock or water. Bring to a boil, reduce to a simmer and cook 10 minutes, occasionally skimming and removing the fat from the top. Stir in the carrots, celery, salt and pepper. Cook over medium-low heat, covered, for about 40 minutes, skimming and discarding the fat from the top. Sprinkle with the chopped parsley and cilantro and serve hot, with the lime wedges if desired.
For Ham: Place ham in roasting pan with 2 ounces water in the bottom of pan. Cover with foil and heat at 350 degrees for 1 hour. Uncover and baste with glaze and heat uncovered for 30 minutes more. For Glaze: Combine 4 glaze ingredients in saucepan and bring to a boil. Boil for 2 minutes (careful not to let it boil over). Glaze ham as directed above.
Mix together Parmesan cheese, soft butter, and garlic powder. Build the sandwich as follows--on 4 slices of bread put 1 slice of cheese on each. Then put 2 slices of ham on each. Spread each ham slice with desired amount of mustard. Top with tomato slices and fresh basil, if desired, or just sprinkle a tad of dry basil on it. Cover with remaining slices of cheese and second slice of bread. Very carefully spread the butter, Parmesan cheese, and garlic powder mixture on both sides of the sandwich. Place on a griddle and cook over medium heat for 4-5 minutes or until golden brown and cheese is melted. Cut in half and serve.
Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 1/2 cup sugar, beating well. Add the egg and 1 tsp vanilla, beating well. Combine the flour, baking powder, and salt in a separate bowl. Mix well. Add to the butter mixture, beating well. Stir in the coconut. Shape the dough into 1 inch balls; place on a lightly greased cookie sheet. Flatten the cookies in a crisscross pattern with a fork dipped in flour. Bake at 350 degrees for 12 to 14 minutes. Cool on wire racks. For the frosting filling: Beat 1/4 cup butter at medium speed of an electric mixer until creamy; gradually add the powdered sugar, beating well. Add the remaining 1/2 tsp vanilla and milk; beat well. Spread 1 tsp of the powdered sugar mixture on the flat side of half of the cookies. Spread 1 tsp raspberry preserves on the flat side of the remaining cookies. Place the preserve-topped cookies on top of the powdered sugar mixture-topped cookies to form sandwiches.
Trim excess fat off pork and discard (unless you have dogs, and then it's a treat for them). Put meat in a 4-5 quart pan with six cups of water, sage, pepper, salt and nutmeg. Bring to a boil; cover and simmer until meat pulls easily into shreds (about two hours). Lift out meat and let cool. Finely chop meat and return to broth. Stir remaining two cups of water into cornmeal and buckwheat flour, then mix with meat. Bring mixture to a boil and stir until thick (about 30 minutes). Spoon into a 4" x 8" loaf pan; cover and chill overnight until firm. Turn loaf out of pan and cut into 1/2 inch thick slices. Arrange slices in 1/8-inch melted butter in a frying pan on medium high heat. Using a wide spatula, turn as needed until crusty and browned.
In medium Dutch oven heat oil to 350 degrees F. Place all spices in mixing bowl, and combine thoroughly. Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels. Season hot yucca fries with spice mixture and lime zest and serve on a warm paper-towel-lined platter.
Peel and thinly slice carrots, then cut into strips. Chop red onion. Oil a large saucepan and place over medium heat. When hot, add onion and stir occasionally until it starts to soften, about 3 minute. Meanwhile, slice chicken into bite-sized pieces. Then add to onion along with the potato and rice. Sprinkle with curry powder and cumin. Cook, stirring, for 1 minute Pour in broth and 2 soup cans of water. Cover and bring to a boil over high heat. Then reduce heat to medium-low and boil gently, while covered, until rice is cooked, 15 to 20 minute Stir in peas and green onions. Taste and add more salt if you like.
Put first 4 ingredients into a large mixing bowl and mix well. Mix in next two ingredients just before serving.
In deep non stick frying pan, heat oil over medium high heat. Add sausage and brown on all sides, about 5 minutes. Add cabbage, onion, garlic, and caraway seeds; cook, stirring, until cabbage has wilted slightly, about 3 minutes. In bowl, whisk together stock, vinegar and mustard. Add to frying pan along with barley; stir. Bring to simmer; cover and cook, stirring occasionally and adding more water if too dry, for 40 minutes or until barley is tender.
Spray a 9 x 13 dish with non-stick cooking spray. In a large sauce pan, melt the butter over medium low heat. Add marshmallows. Stir until marshmallows are melted and combined well with the butter. Whisk in the cake mix until well blended. Add the rice krispies and stir until cereal is well coated. Remove from heat and add to the prepared 9 x 13 pan. Use a piece of waxed paper or parchment paper to press the cereal into pan until level. Allow to cool. Once cooled, cut in half lengthwise then cut into 8 rows creating 16 long bar shaped krispie treats. Place almond bark in a microwave safe bowl. Microwave in 20 second intervals until melted and smooth. (or use a double boiler). Lay out a sheet of parchment paper or waxed paper. Dip each krispie treat 1/3 to half way in the melted almond bark. Place on the waxed paper and sprinkle the dipped portion of the treat with Easter sprinkles. Repeat until all treats or dipped and sprinkled. Allow for the almond bark to set and store in a container or package up in cellophane bags.
Heat oven to 350 degrees. Combine butter, sugars, pumpkin, egg and vanilla in a large bowl. Beat well. Add flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Beat well. Wrap dough in plastic wrap and place in refrigerator overnight or in the freezer for 30 minutes. On a lightly floured surface, roll dough to 1/4 inch thickness and cut out with Halloween cookie cutters. Place on greased baking sheets. Decorate with colored sugars and sprinkles. Bake at 350 degrees for 10 to 12 minutes or until edges are lightly browned. Remove to rack and let cool completely. 4 Dozen.
Add the salt to the cucumbers and let them stand in a large bowl. After 30 minutes the juice will have drained from the cucumbers. Drain the juice from the bowl. Rub a second large bowl with the garlic halves. (optional). In the second bowl mix the oil, vinegar, water, and sugar. Add drained cucumbers and mix well. Sprinkle with pepper and paprika. Cover and chill for 30 minutes before serving. Enjoy.
Fill a large glass with ice. Layer tequila and triple sec first, followed by orange juice, then cranberry, then blue curacao. Do not stir. Serve.
Mix together all dressing ingedients, adding curry sauce to taste. Toss mushrooms in dressing and chill for 1 hour. To serve, Place lettuce on 4 salad plates, and divide mushroom mixture among the salad plates . Serve with the whole wheat roll, and deli meats of your choice - so delicious!
Prehat oven to 325. Mix together in small bowl feta cheese, cooked spinach, diced red peppers, and milk. Fold flank steak strip into rounded steak, leaving a small hole in the middle. Stuff feta cheese mixture into hole in the middle of each steak. Hold steak in rounded position by placing toothpick in steak. Place steaks in roasting pan (without rack) and cover with foil. Bake in oven for 30-45 mins (depending on desired doneness), turning once, and removing cover with 10 mins left to cook. Remove from oven. Sprinkle with salt and pepper, just before serving. NOTE: These can also be cooked on the grill: Grill over med heat for 10-15 mins per side.
Bring all ingredients to room temperature. Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream. Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough. Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes. Preheat oven to 325 degrees F. Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
Put broccoli in the bottom of a buttered 9x13 inch pan. Put chicken on top of broccoli. In separate bowl, mix remaining ingredients and pour over broccoli and chicken. Bake one hour at 350 degrees.
Preheat oven to 400 degrees. Cream together shortening, brown sugar, and eggs. Stir in coffee. Sift together and stir in flour, baking soda, salt, nutmeg, and cinnamon. Mix raisins and walnuts into the dough. Chill at least 1 hour. Drop by rounded teaspoonfuls about 2" apart on lightly greased baking sheet. Bake at 400 degrees 8-10 minutes, until set, or until when touched lightly almost no imprint remains. Do not overbake.
Top each slice of bread with a slice of cheese and a hotdog. Fold over, and secure each with a toothpick. Spread butter on the outside of the bread slices. Toast in toaster oven until golden brown.
Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot.
Heat oven to 425. Prepare pie crust as directed on package for one-crust filled pie using 9 inch pie pan. In large bowl, combine all filling ingredients; mix well. Set aside. Lightly spoon flour into measuring cup; level off. In medium bowl, combine all topping ingredients; mix with fork until crumbly. Spoon fruit into crust-lined pan. Spoon topping evenly over fruit. Bake at 425 for 50-70 minutes or until apples are tender and edges are bubbly. Cover entire pie loosely with foil after 20 minutes to prevent excessive browning. Cool 2 hours. Serve warm or cold.
Combine the first 5 ingredients in a small bowl. Sprinkle the spice mixture evenly over both sides of tuna. Heat grill pan over high heat. Coat cooking pan with cooking spray. Add tuna; cook 2 minutes on each side or until medium-rare (or until desired degree of doneness. Cut tuna into 1/4 inch thick slices. Warm tortillas according to package directions. Divide tuna evenly among tortillas. Top each with 2 Tbs. avocado, 1 tbs. onion, 1 1/2 teaspoons cilantro, and 3 jalapeno slices. Top each with 1 teaspoons sour cream. Serve tacos with lime wedges.
Preheat oven to 350. In a large skillet, cook ground beef until brown. Drain fat. Add taco-seasoning mix according to package directions except use 1/2 cup water. Add the undrained kidney beans and drained corn; bring to boiling. Meanwhile, combine the biscuit mix and milk, stirring until all is moistened. Mix for 30 seconds more. Roll dough out on a lightly floured surface to a 1/2 inch thickness. Cut with a 2 inch round biscuit cutter, making 10 biscuits. Spoon hot meat mixture into a 13x9x2 inch (3 quart rectangular) baking dish and top with cheese. Immediately place biscuits on top and bake for 20 minutes or until biscuits are done. Remove from oven and let stand for at least five minutes before serving.