HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium-sized bowl, whisk together flour, baking soda and salt. Set aside. In a large mixing bowl, cream together sugars, peanut butter, pineapple, buttery spread and vanilla. Beat in the egg. Gradually stir in the flour mixture until completely combined. Fold in 1 Cup of the white chocolate chips, saving remaining 1/4 Cup. With dampened hands, press the dough into a greased 9 x 13" baking pan. Sprinkle with remaining white chocolate chips and press them down lightly. Bake bars in a 350*F. oven for 22-25 minutes, until a wooden skewer inserted in the middle comes out clean. Put baking rack on the middle level. Turn oven to broil. Sprinkle coconut on top of the bars. Broil for 30-60 seconds, until coconut begins to brown. Be careful not to burn coconut! Allow pan to cool completely on a wire rack. Cut into 32 bars.
Preheat oven to 350 degrees, and grease ONLY the bottoms of two loaf pans. Measure yogurt into a medium sized mixing bowl. Add sugar and blend until creamy and slightly thick approx 2-3 minutes (I even do this with a whisk as I am without a mixer at this time!). Add oil and blend through. Add zucchini and vanilla and stir until mixed through. Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder& soda, and salt to it. Add dry ingredients to wet ingredients a little at a time. I like to slowly mix it in with my whisk. Fold ingredients into each other just until nicely combined. Pour'batter' into loaf pans, and put into oven. Bake for 1 hour (60 minutes) and check to see if it is done (knife poked through center should come clean when done). If it is not done, continue to bake for additional time. It could take between an hour and an hour and a half to bake completely. ENJOY!
For the Coconut Chicken: Preheat the oven to 400 degrees. In a shallow dish, mix together the coconut, corn flake crumbs, salt, pepper, and garlic. In another shallow dish lightly beat the two eggs. Prepare a shallow baking pan by spraying it with cooking spray. Dip each chicken breast in the egg and then the coconut mixture coating all surfaces of the breast. Place each piece on the baking dish, drizzle with melted butter, and bake for 25-30 minutes. Use an internal probe thermometer to be sure the internal temperature of the chicken reached 165 degrees. While the chicken is baking, prepare the plum sauce. For the Plum Sauce: Combine all ingredients in a large sauce pan and bring to a simmer over medium heat. Let this simmer for about 20 minutes or until the plums become soft. Let this cool slightly and then use a food processor or blender to puree the mixture. Serve with coconut chicken.
Bring broth to a boil in a saucepan; add barley. Simmer, covered, 12 minutes. Spray a skillet with nonstick spray and set over medium-high heat. Add 2 cups sliced mushrooms and cook until tender. Add the barley and soy sauce.
Cream together cream cheese and butter. Add egg and vanilla, then cake mix. Refrigerate for at least 1 hour or until cookie dough is firm. Roll in 1 inch balls, then roll in confectioner's sugar. Preheat oven to 350*. Bake cookies on ungreased cookie sheet for 10-15 minutes or until cookies are slightly firm to touch. Wait a minute or two before removing cookies to cooling racks. Dust with confectioner's sugar.
Trim excess fat from meat. Sprinkle meat with paprika, salt and pepper. Brown meat in hot oil in a dutch oven or large pan. Add water and bay leaf. Cover and simmer, 1-1/2 to 2 hours, or until meat is tender. Place mushrooms, onions, and carrots over and around the meat, pour in tomato sauce. Cover and simmer 60 minutes, or until vegetables are done. Add parsley. Just before serving, remove from heat and gradually stir in sour cream. Serve with cooked small noodles or boiled potatoes.
Preheat oven to 350 degrees. Put first 6 ingredients in blender and mix well. Pour into pie shells and bake for 35-40. Remove from oven while center is still shaky.
Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish. Bake 20 minutes at 350: Cool. In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip. Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts. Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.
Melt chocolate in top of double boiler or on low in the microwave. Remove from heat, add corn syrup and bourbon. In large bowl mix wafer crumbs, nuts, confectioners sugar and cherries. Add chocolate mixture. Stir until blended. Refrigerate 1 hour. Roll into 1-inch balls and roll in granulated sugar.
Place cabbage and 1/4 cup water in 3 quarts microwave safe dish. Cover and microwave on high 12 to 14 minutes or till tender. Drain any excess water. Meanwhile, heat oil in frying pan and add carrots, celery and pepper. Cook till tender. Add garlic, onions and ginger and cook 2 more minutes. Add tomatoes with their juice, soy sauce, vinegar and sugar. Heat to boiling, then simmer on med-low about 5 minutes. Spoon tomato mix over cabbage. Cover and microwave on high 2 minutes.
In a hot pan, saute onions, chilies, scallops and shrimp. Add tomato and lime juice. Season to taste. Blanch corn tortillas in hot oil for a few seconds to soften. Fill the tortillas with the seafood mixture and roll. Place two enchiladas in the center of each plate. . Heat Creole sauce with a little heavy cream and pour over the enchiladas. Garnish with chopped cilantro and Queso Fresco. Top with three grilled shrimp and 5 beignets per plate. Crawfish Beignets:. 1 Lb. Chopped crawfish tail meat. 4 eggs. 1/2 Cup red bell pepper (chopped). 1/2 Cup red onion (chopped). 1/2 Cup green onion (chopped). 1 Tbsp garlic. 1 1/2 Cups flour. 1 Cup corn meal 2 Tsp baking powder. 1/2 Cup milk. Salt and pepper to taste. Directions. Combine all ingredients. Scoop with a small melon baller and fry till golden brown. Creole Sauce:. 1 Yellow onion, chopped. 1 Red bell pepper, chopped. 1 Green bell pepper, chopped. 1/2 Jalapeno, chopped. 1 Small rib of celery, chopped. 1/2 Carrot, chopped. 1 Tbsp garlic (minced). 2 Cups chicken stock. 2 Cups diced canned tomatoes. 3 Tsp Creole seasoning. Roux (2 ox butter and 2 oz flour cooked until dark brown). Directions. Saute all vegetables in a little butter until soft. Add tomatoes and chicken stock and simmer for 30 minutes. Quickly whisk in roux. Puree and season to taste.
In a small, heavy saucepan, stir together the cocoa and sugar, crushing any lumps. First by approximately Tablespoons, and then in a slow steady stream, stir in the milk. Heat over medium heat, stirring constantly and scraping the bottom of the pan, just until bubbles appear at the sides. Remove from the heat and stir in the vanilla or liqueur. Top with ground nutmeg or cinnamon, whipped cream or marshmallows.
Preheat fry pan (griddle or skillet for Americans). Combine flour, sugar, cinnamon, baking powder and salt in a large bowl. Mix together wet ingredients and beat into dry mixture until smooth. Fold in chocolate chips. Pour or spoon batter into fry pan in desired quantity. Flip when top begins to bubble, then cook a minute more.
add the olive oil and 1/2 of the butter to a warm, oven-proof skillet. just melt the butter preheat oven to 350 degrees (my oven cooks very hot, if yours does not i would go to 375.) fry the bacon until crispy. do not drain the skillet (the turkey bacon that we get renders very little fat.) remove the bacon and drain on paper towels. in a seperate bowl combine the eggs and half and half and beat well. add the rosemary, salt and pepper. add the last 1/2 tablespoon of butter to the skillet and just melt. add the eggs. cook over medium to medium low heat, tilting skillet until the bottom is coated and just starting to cook. crumble the bacon over the eggs and add the cheese, reserving a bit of the cheese for later. cook until just setting up, about 2 minutes. do not stir the eggs or you will just scramble them. remove from burner and bake for 15 minutes, sprinkling the reserved cheese over the top at the last minute to brown.
Set aside rice and nuts. Cook the squash in salted boiling water until just tender when pierced with a fork and then drain Remove as much pulp as possible, leaving shell in tact, and mash the pulp with all other ingredients Put the shells in a buttered dish. Combine with rice and put back in the squash shells. Sprinkle with walnuts. Cook at 350 for 15 minutes.
In a wok, coat the bottom of the pan with olive oil, not too much. Add the contents of the udon flavoring packet and garlic powder. When the pan gets hot, add the shrimp, stirring around to cook and coat with the spices and oil. Cook about 1 minute then remove. Add the remainder of the ingredients and quickly stir fry. Do not over cook. Add the udon, only cooking till it comes to temperature. Return the shrimp to the wok and serve. The key is to not overcook this meal. You want to just heat the shrimp and the veggies should be crisp. Want more garlic flavor, go for it.
Mix together maregarine graham wafer crumbs. Pat into 9x9-inch pan. Sprinkle evenly with coconut, walnuts, and chocolate chips. Pour Eagle Brand over top. Better to pour after each layer. Bake at 350F for 30 minutes. Cool. Cut in squares.
Wash and pierce potatoes and microwave 10 min (varies depending n power of microwave) until you can push a dent in to potatoes. Let cool. Slice in quarters then slice into 1/2 inch pieces. In the meantime add oil, garlic, pepper, oregano and diced onions in a large fry pan (big enough to hold potatoes). Saute until just cooked, when onions turn translucent (about 3 minutes). Once potatoes are cut, add to fry pan, add butter and basil and cook over medium heat, stirring so potatoes can pick up all the juices and flavors. Turn to low, cover and let cook for an additional 10 minutes (approx) until potatoes get the crispy brown edges. mmmmm. Add lemon juice and mix. Serve. Note: times are approximately depending on microwave and stove type. I have propane so it cooks hot. ** Add in more or less spices to your liking. I need to adjust for students. With my family, I add in more garlic and lemon and no salt. ***Prep and cook times overlap- this is on the table at my home in less than 30 minutes start to finish.
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes. Serve over fresh rice.
Combine beef, onion, bread crumbs, seasoning, chili sauce, and egg in medium bowl. Shape into four 1/2 inch thick patties. (I like making oval shapes.). Spray 12 inch nonstick skillet with nonstick spray. Heat over medium heat until hot. Add patties and cook 4 to 6 minutes, turning once, until browned on both sides. Drain off excess fat, if needed. Add tomatoes, gravy, and potatoes. Bring to a boil. Reduce heat to medium low, cover, and simmer 10 to 15 minutes until potatoes are tender and beef is thoroughly cooked. Turn patties once during cooking and stir sauce often.
Cover the shrimp or lobster tails with the champagne or wine. Add salt and cayenne. Poach gently just until shrimp are pink. Let cool in wine. Remove from wine, saving the stock. Discard shells of shrimp or lobster. Meantime, boil wine stock to reduce to 1 cup. Beat egg yolks until thick, blend in conrstarch, add a little of the hot stock, then combine yolks with remaining stock, butter, cream, and paprika. Cook slowly, stirring with a whisk, until sauce is slightly thickened and smooth. Taste to see if additional salt is needed. Arrange the shrimp or sliced lobster in a large shallow casserole or 4 individual ramekins, cover with the sauce, place under broiler 6 inches from heat, until top is glazed and golden.
Cream sugar and butter, add eggs. Add the rest of the ingredients, batter will be very stiff. Spread in a greased 13x9 pan. Bake 40 to 45 minutes at 350 (325 if using a glass pan). Spread frosting on when cool. They are really good chilled before serving.
Pulse capers in a food processor until roughly chopped. Add mint, lemon zest and juice, and shallots, and pulse until the mint is roughly chopped. Add the olive oil in a slow, steady stream, pulsing until combined but still of a coarse texture.
In large frypan or saucepan, I use my cast iron dutch oven, heat oil over medium high heat, brown lamb on all sides. Sprinkle with salt and pepper. Drain off fat. In bowl, combine orange rind and juice, teriyaki sauce, garlic and curry powder, pour over lamb. Bring to boil. Reduce heat, cover and simmer, turning occasionally, for 1 to 1 1/4 hours or until lamb is tender. Transfer to plate, tent with foil and let stand for 10 minutes. Meanwhile, skim fat from pan juices. In bowl, whisk flour into 1/4 cup of the pan juices, whisk back into pan and simmer, whisking for about 5 minutes or until slightly thickened. Serve over lamb. Garnish with orange slices and parsley.
Brown ground beef and chorizo with onion in a large heavy pan, breaking up meat lumps. Drain any fat. Add garlic paste, salt, pepper, cumin, paprika, chile powder, and ground habanero (or any other hot pepper or sauce you would like, in whatever quantity you like). Stir in beef broth and crushed tomatoes, and simmer covered, for 1 hour, stirring occasionally. Stir in beans, if using, and continue to cook until beans are hot. Serve hot with crackers if desired.
Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone. Fry the onions and carrot in the oil until soft, it will take about 5 minutes. In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs. While still warm form the mixture into patties, it will make 8-10 burgers. Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.
Mix together the flour, oil and salt. Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough. Cover with a moist cloth and set aside for 20 minutes. Beat dough on a work surface and knead again. Cover and set aside. FILLING. Heat 3 tbsp oil. Add ginger, garlic, green chillies and few coriander seeds. Stir fry for 1 minute, add onions and saute till light brown. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala. Stir fry for 2 minutes. Add potatoes. Stir fry for 2 minutes. Set aside and allow to cool. Divide dough into 10 equal portions. Use a rolling pin, roll a piece of dough into a 5" oval. Cut into 2 halves. Run a moist finger along the diameter. Roll around finger to make a cone. Place a tablespoon of the filling into the cone. Seal the third side using a moist finger. Deep fry the samosas on low to medium heat until light brown. Serve with tomato sauce or any chutney you love.
Heat oil in a wok. Add coriander seeds, cinnamon, cardamom and bay leaves. Once oil is hot, add the sliced onions; fry till golden brown. Add ginger and garlic and fry till onions are dark brown. Add cumin powder, coriander powder, garam masala, red chili powder and salt. Fry the mixture for 5 minutes. Add chopped tomatoes. Fry the mixture till the you can see oil separating at the sides. Add chicken and mix well. Fry on high heat for 2 minutes, stirring continuously. Reduce heat to medium and cook covered. If the spice mixture is dry add little water. Keep checking occasionally to see that the spice mixture or the chicken does not burn. Once chicken is done add the quartered green bell peppers and fry for a minute. Add onion, quartered; fry for a minute. Add the quartered tomato and fry for a minute. The last three ingredients need to be cooked, but should not get mashed. Remove from heat and serve with your favorite bread.
Fried Chicken:. Place chicken in a shallow glass dish. Whisk buttermilk, yolks and poultry seasoning in a bowl. Pour over chicken. Cover, and refrigerate for 4 hours. Mix flour, thyme, sage, and basil in a bowl. Drain the chicken pieces, and coat with the seasoned flour. Set aside. Heat oil in a skillet. Add chicken in single layer. Cook on the first side 5 mins., or until golden brown. Turn, and cook on the other side until done. Remove to paper towels to drain. Serve with the Herbed Cream Sauce. Herbed Cream Sauce:. Add flour to a saucepan. Whisk in broth over heat, and simmer for 10 mins., or until thickened and smooth. Melt butter in saucepan. Add onion, garlic and paprika, and saute until onion is softened. Add wine, and cook until reduced by half. Whisk in broth mixture, and simmer 5 minutes Strain sauce. Add cream and cilantro. Season with salt and pepper. Keep warm until serving. Makes 2 cup sauce.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 cup onions, 2 cloves garlic, red bell peppers and jalapenos. Cook until vegetables are softened, about 5-8 minutes. Stir in remaining 2 tablespoons butter to melt, then add 1 teaspoon chili powder and flour. Stir to combine completely, then stir in the milk. Increase heat to medium high, bring mixture to a simmer and cook until thickened, about 3-5 minutes. Add 2 cups shredded pepper jack cheese, 1 1/2 cups shredded cheddar cheese and stir until completely melted. Fold in macaroni and season to taste with salt and pepper; remove from heat and set aside. To prepare poblanos, make a slice to open the pepper, then gently rinse to remove seeds. Keep the stem intact if possible. Fill the peppers with macaroni and cheese, and wrap the edges of the poblanos towards each other to meet halfway. Place on prepared baking sheet. Top with remaining 1 cup shredded pepper jack and cheddar cheeses. Bake for 15-20 minutes until cheeses are melted and filling is warmed through. To prepare sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup onions and 2 cloves garlic and cook until softened, about 3-5 minutes. Add crushed tomatoes and salsa and bring to a simmer. Keep warm. To serve, ladle 1/2 cup sauce onto a plate, top with poblano and garnish with pico de gallo and chopped cilantro.
Mix cornstarch with a bit of water to make a slurry. Place remaining ingredients into a pot over medium low heat stirring till sugar is dissolved. Remove herbs and discard. Add slurry and cook till thickened. Enjoy on top of whatever pleases you!
Preheat oven to 375 degrees F. Spray muffin cups with Pam (or equivalent). Add skim milk to vinegar to make 1 cup soured milk and set aside for 5 minutes. Add soured milk to bran; let stand for 10 minutes. Mix together applesauce, egg, Splenda, molasses and vanilla and then add to milk/bran mixture. Mix together flour, baking soda, baking powder and salt. Add flour mixture to bran/milk mixture, and stir just until blended. Fold in raisins (if desired) and spoon batter into muffin tins. Bake for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan for 5 minutes, then remove from pan and enjoy!
Prepare grill to medium high heat. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in small bowl, stirring with whisk. Place shrimp in shallow bowl, drizzle 1 tbsp of lime juice mixture over shrimp, tossing gently to coat; reserve remaining lime juice mixture, set aside. Spray grill lightly with cooking spray. Thread shrimp on skewers, or put in grill basket. Place shrimp and corn on grill rack coated with cooking spay. Grill 8 minutes, turning shrimp over once, and turning corn frequently until browned on both sides; remove from grill and cool slightly. Place shrimp in large bowl. Cut kernels from ears of corn, and add to bowl. Add lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp and corn mixture. Drizzle with remaining lime juice mixture and toss to combine. Divide salad onto six plates and top with avocado; serve immediately.
Mix all ingredients (except cherries or smarties). If using brown sugar, press with fork. If using white sugar, roll into ball and place 1/2 cherry on each cookie. Bake at 350F for about 10 minutes or until bottoms are golden. Can easily be frozen. (I have never counted how many cookies this makes; Next time I make them, I will come back and correct the servings.).
In the bowl of a food processor combine the cheeses and process until smooth. Add the brandy and puree. Fold in the green onions, pine nuts, and dill and continue to fold until the mixture is well blended. Spoon into a 2-cup decorative serving bowl. Cover and chill at least 2 hours. Serve with French bread, crackers or crisp breads.
Combine the rum, lime juice, cordial and mint in a large serving jug. Add the ginger beer and lemon and lime slices; stir to combine. Add the ice. Pour into glasses to serve.
Heat oven to 375°F Grease 13 X 9 inch pan. Mix bread crumbs and cheese in alrge resealable plastic food storage bag. Mix butter and mustard in shallow dish. Dip chicken into butter mixture, then shake in bag to coat with crumb mixture. Place in pan. Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
1) Heat oil in large, heavy pot over medium-high heat. Add bell pepper and onion; saute 5 minutes or until vegetables begin to soften. Add garlic, ginger and curry paste; cook 1 minute, stirring constantly. 2) Add coconut milk and fish sauce, brown sugar and 2 cups water to pot; bring to a simmer. 3) Add potatoes and carrots; reduce heat to low. Cover and simmer until vegetables just begin to soften, 5 to 8 minutes. 4) Add zucchini and snow peas; simmer 8 minutes. If the stew is too thick add water to thin. Stir in lime juice and sprinkle with basil. 5) Serve hot over jasmine rice.
In a large skillet on medium heat, melt butter or margarine; stir in chicken bouillon powder, water, mushrooms, celery, and seasonings; cook for about 6 minutes, or until vegetables are almost tender. Stir in peas; cook, covered, for 2 minutes. Add water chestnuts and pimento, if using. Cook for about 1 minute or until heated through; stir occasionally.
Cook macaroni. Drain and rinse with cold water. Mix mayo, dressing, sugar, and salt in large bowl. Add vegetables and macaroni. Stir gently. Refrigerate.
Mix raw ground beef with all ingredients. You can add anything else, like green peppers or leave out anything except for the mayonnaise. Add enough mayonnaise so it becomes the consistency of ham salad (spreadable). Spread burger mixture on bread (Texas Toast bread or regular bread) very thinly all the way to the edges (it shrinks up as it cooks). Put all on a cookie sheet and broil until meat is done and the bread edges are toasted. My kids laugh because the smoke alarm always goes off when I broil, and they yell, "Dinner's done!". You should have about 8 sandwiches per pound of burger. Serve open-faced -- either "naked" like I like them or any condiments you choose. Really a different taste instead of just boring burgers.
Soak split peas in large bowl of cold water overnight(some reviewers said they boiled the peas for 30 or 40 minutes rather than soaking and it worked fine). Heat oil in 3-qt. saucepan over medium heat. Add paprika, chipotle, and cumin if using, and stir. Add sweet potato(or squash), onions, and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and saute 2 minutes. Drain split peas, and add to pot with 6 cups water(I use about 4 cups vegetable stock and 2 cups water). Bring soup to a boil, reduce heat to medium-low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until split peas are tender.