HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together sugars and butter. Add eggs, vanilla and mix well. Add dry ingredients to the butter mixture except the chips and mix until well combined. Add chocolate chips and mix just until incorporated. Bake at 350 for approximately 10 minutes (ovens vary). Cookies should be browned around the edges but not set in the center. Let cool and when hardened remove from pan. If you desire a thinner cookie use less flour, if you prefer a denser cookie simply increase the flour by 1/4 cup.
In a large sauce pan, over medium heat, melt the butter. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves. Add the cherries, orange juice and orange zest. Saute for 2 to 3 minutes. In a small cup, stir the cornstarch and water together, for a slurry. Stir the slurry into the cherry mixture and cook for 1 minute. Remove the pan from the heat and pour the brandy over the cherries. Place the pan back on the heat and carefully shake the pan several times to ignite the pan. If the pan does not light use a match to flame the cherries. put 2 tbsp ice cream on one end of each crepe,fold into quarters, or roll. top with sauce.
Put all ingredients in bread machine in order suggested by manufacturer, select dough setting and press start. When complete, turn off the bread machine, remove dough, and turn out onto a floured countertop or cutting board. Gently roll and stretch dough into an 18 inch rope. Grease 9x13 pan. With a sharp knife, divide dough into 12 pieces. Roll each piece into a ball. Place in pan. Cover and let rise in a warm oven 10 minutes (to warm oven slightly, turn oven on warm setting for 2 minutes, then turn off and place covered rolls in oven to rise. Remove pan from oven to preheat). Preheat oven to 350°. Bake 25-30 minutes until lightly browned on top. Remove from oven, cut apart, and serve warm.
Place all ingredients in a small bowl and knead it with your fingers (it's a little messy). Form four balls by pressing the dough into little ball shapes. Place it on waxed paper and let beads air dry 24 hours.
Saute the shrimp in a skillet on medium-high heat with lemon juice and salt until cooked through. Set aside. Mix together cilantro, ranch dressing, chipotle pepper, and Greek yogurt in a blender or food processor until smooth. Toss together corn, tomato, and onion and season with salt. Warm the tortillas. Place shrimp in the tortillas. Drizzle the chipotle ranch sauce on top of the shrimp. Place shredded cabbage on the shrimp and top with the corn salsa.
Sprinkle steaks on both sides with pepper and salt. Heat oil in a large skillet over high heat until hot. Add steaks, cook 4 minutes, turning once. Reduce heat to medium-high, cook an additional 3-4 minutes for medium-rare or until desired doneness, turning once. Remove skillet from heat; place steaks on a warm platter. Pour off all but 1 Tbs of the drippings. Stir in flour; cook over medium heat 30-60 seconds stirring constantly. Whisk in whiskey, water and sugar. Bring to a boil, scrapping up any browned bits from bottom of the skillet. Spoon sauce over steaks.
Add all the ingredients to the container of an electric blender. Start mixing on low speed and gradually increase speed until the mixture is blended and smooth. Pour into a chilled glass and enjoy.
Preheat oven to 350°F Spray muffin tins with butter spray. Combine bananas, oil, applesauce, sugar, yogurt, and eggs; mix well. In a large bowl, combine wheat germ, flours, baking powder and baking soda. Add banana mixture; stir until just mixed together. Stir in chocolate chips. Bake 18 to 22 minutes.
In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak. Cover, refrigerate for 1-8 hours. Remove from marinade and slice the flank steak with the grain in half. Skewer the bell peppers and onions like a kebob. Wrap the tortilla shells in foil. Mix the fajita seasoning and vegetable oil right before putting the vegetables on the grill to avoid it getting too thick. Grill the peppers and onions over preheated medium high grill, basting periodically with fajita/oil mixture until charred and vegetables are crisp tender. Approx 10-15 minutes. Move vegetables to a cool part of the grill and place steak over hottest part of the grill. Grill 3-5 minutes per side or until steak is medium. At the same time, place the tortilla packet on the grill. Turn the tortilla packet every few minutes to avoid burning the tortillas. Allow the steak to rest for at least 5 minutes before slicing thinly against the grain. While the steak is resting, remove the onions and peppers from skewers and chop into bite size pieces. Build your fajitas and enjoy! Great with guacamole and sour cream.
Mix cream cheese, black olives and walnuts together. Toast bread. Spread cream cheese mixture on one slice toast. Top with sprouts and second slice of toast.
Smoked Chicken: Soak mesquite wood chips in water for at least 30 minutes. Preheat a smoker to 225-250 degrees.Sprinkle soaked mesquite chips over coals. In a small bowl, combine garlic salt, onion powder, salt, pepper, and chili powder. Rinse chicken and pat dry. Rub chicken with oil, and then sprinkle with garlic-salt mixture,. Place chicken in smoker, and cook, with smoker lid closed, until meat thermometer inserted in the thickest portion registers 165 degrees, 3-4 hours. Remove from smoker, let chicken stand until cool enough to handle, approximately 30 minutes. Shred meat, discarding skin and bones. Serve with Alabama White Sauce. Alabama White Sauce: Mix ingredients together in medium bowl. Cover, and refrigerate for up to 5 days.
In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat's milk. When the bubbles have subsided, return it to the heat. Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour. You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready. If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it's too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens. When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.
In a small saucepan, add 1 cup of pear juice and bring to a boil. Remove from heat. In a large bowl combine dry lime gelatin with pear juice and stir until gelatin is dissolved. Chill until partially set. In a medium bowl, cream the cream cheese with milk until blended and smooth. In a small bowl, mash pears until smooth. Mix with the cream cheese mixture and mix until smooth. Combine gelatin mixture and cream cheese mixture and blend until smooth. Fold in cool whip. Pour into a mold or leave in a bowl and chill 2-3 hours or until set.
Mix the following in a pot: 4 cups of washed, cut up (1" length) rhubarb, 1 1/2 cups sugar, 1 thumb grated fresh ginger and 1/2 cup water. Heat over medium heat until the mixture starts to boil. Turn the heat to medium-low and simmer until the rhubarb disintegrates, and most of the liquid has evaporated. Adjust for sugar and/or ginger. When mixture is a good sauce-like consistency, pour off into sterilized half pint jars and seal.
Mix everything but cheese together. Spread in a casserole dish. Spread cheese over and bake 350' 25 minutes.
Season the chicken with the basil, salt, and cayenne pepper. Melt the margarine in large nonstick skillet. Add chicken and cook over medium-high heat for 5 minutes. Turn chicken; add onion and cook an additional 4 to 6 minutes or until chicken is fork tender and juices run clear. In a small bowl, combine the chicken broth, reserved orange liquid and cornstarch; blend well. Add to skillet with chicken and cook stirring until thick and bubbly. Gently stir in orange segments; cook until heated through.
Season the fish with your favorite seasonings and dredge in flour to lightly coat. In a large skillet, heat 2-3 tbsp of the oil over medium heat. Fry the fish in batches 'til golden on both sides and almost, but not quite, cooked through. Remove and drain on paper towels. In another skillet, heat 3 tbsp of oil over medium heat. Add the onions, garlic, peppers, bay leaves, thyme, peppercorns, salt. Cook, stirring occasionally until the onions are soft, 8 to 10 minutes. Remove the onion mixture from the heat and add the vinegar. Stir to combine and let cool. Lay the fish (in one layer if possible) in a glass or glazed ceramic dish. Cover with lemons slices and olives. Pour the cooled mixture over the fish, cover tightly, and refrigerate at least 12 and up to 24 hours. Eat cold.
Souffles:. Melt 2 T butter in a medium skillet. Add onion and saute over medium heat 1-2 minutes till translucent. Add crabmeat and heat through. Add Brie, cover pan and removed from heat to soften cheese. Set aside. in a medium saucepan, melt the remaining 2 T butter. Whisk in flour and salt and cook for 2 minutes. Heat the milk in a separate pan till just ready to boil. Gradually add half the milk to the flour mixture, whisking till smooth. Stir in remaining milk and heat mixture to boiling, stirring constantly. Allow to thicken 2 minutes and whisk in egg yolks. Cook, whisking, for 2 more minutes and remove from heat. Preheat oven to 375. Beat the whites with an electric mixer till stiff peaks form. Set aside. Fold the crab mixture into the hot milk mixture. Gently fold in half the egg whites to lighten the mixture. Fold in remaining egg whites till just combined. Butter 6 individual souffle cups (I used custard cups, which worked fine). Make souffle collars by cutting pieces of waxed paper or aluminum foil about 8 inches long each. Butter one side of each collar and wrap it around the top of the cup (you can tie string around this to hold it in place or tape the collar together after wrapping it around). Divide the souffle mixture among the 6 cups. Bake for 20-25 minutes, or till puffed and golden brown and set in the middle. Remove the collars and serve immediately with chive sauce on the side. Chive sauce:. Heat lemon juice and creme fraiche till just warm (I did this in the microwave for about 1 minute). Stir in chopped chives.
Slice bacon into 1 inch long and 1/4inch thick strips. In a medium skillet, cook the bacon over medium heat, stirring occasionally, until light brown. Transfer to a plate and set aside. In a blender process the cottage cheese, milk, egg substitute and salt until smooth. In a large pot of salted boiling water, cook the pasta until just barely tender. Drain well and return to the pot. Add the cheese mixture, bacon and pepper to the pasta and cook over med-low heat, stirring continually until sauce is heated through--do not boil--about 1 minute. Transfer to a warmed serving bowl, and serve immediately, sprinkling with the parmesan cheese.
Preheat oven to 275 degrees. Blend together the rosemary, sage, garlic, fennel seeds, salt and pepper in a food processor until a thick paste forms. While the motor is running, add the wine and oil and blend until it is well combined. If you desire, you can make the herb paste a day ahead, cover, and place it in the refrigerator. If necessary, trim fat from top of pork, to leave a 1/8 inch thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon of herb paste. Spread the remaining herb paste over pork, concentrating on the boned side, and then tie the roast with kitchen string at 2 inch intervals. Place pork roast, fat side up, in a roasting pan, and roast in the middle of the oven, uncovered, 6 hours. Transfer roast to cutting board and allow to rest 15 minutes, so that the juices have a chance to redistribute. Discard the string and slice the roast with an electric knife, if you have one, into thick slices.
Slice the cooked parsnips lengthwise into 1/3" strips. Arrange one layer of parsnips in a greased baking dish. Sprinkle with cheese& breadcrumbs, alternate parsnips with the cheese and crumbs, distribute evenly until the parsnips are all in the baking dish (usually 2-3 layers depending on the size of the parsnip). Pour inenough milk (cream) until it reaches half the depth of the parsnips. Cut bacon in tiny cubes and sprinkle on top. Thirty minutes before dinner pop the casserole into a 400 degree F oven. The Dish is ready when the bacon bits are crisp and the dish is bubbling. Enjoy.
For the Sweet Potatoes: Heat oven to 425. In large bowl, whisk and stir together the first 5 ingredients. Cut in shortening til crumbly using 2 knives or your fingers. In seperate bowl, mix sweet potatoes and cream. Make a well in the dry ingredients and add potato mixture. Mix to combine, turn dough out onto a lightly floured surface, and roll out to 1 1/2 inches thick into a rectangle. With sharp knife, cut into about 20 squares. Place biscuits onto parchment paper-lined baking sheets 1 inch apart. Don't crowd. Brush tops with melted butter. Bake for 5 minutes, turn down oven to 375 and bake for another 15 minutes or til golden brown. Cool on wire rack. For Potato Dumplin's: Boil potatoes til soft; drain, mash with cream and butter and whip til fluffy. Beat in egg, salt, pepper, and Ranch. Fold in cheese and chives. Wet hands and shape into balls. Roll in crumbs. Bake on lightly greased cookie sheet in 400° oven for 15-20 minutes til golden brown. For the Pork Steaks: Roll ground pork into 16 balls, then flatten into patties. In pie plate, mix flour, salt, pepper, cayenne, and Ranch. In another pie plate beat egg and beat in buttermilk and hot sauce. In third pie plate, place cracker crumbs. Lightly coat patties on both sides in flour mixture. Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on. Place patties into hot oil mixture over medium heat and fry for about 3-4 minutes or or til golden brown. Turn and fry other side til done, about another 3-4 minutes or til golden brown on both sides. Place in low oven to keep warm on a cooling rack over a baking sheet until all are fried and done. For the Cheese Gravy: Stir cream cheese and milk over low heat til smooth. Stir in rest of ingredients. And salt and fresh cracked black pepper to taste. To assemble! : Split open 16 biscuits and place onto serving platter, place a pork patty on top of each bottom, then a potato dumplin', spoon cheese sauce over top, place on biscuit top. Serve hot!
Brown the ground beef. Drain excess fat. Stir in softened cream cheese while still hot so that it melts evenly together. Mix jack cheese, tomatoes, onions, and salt into the beef-cheese mixture. Clean seeds out of peppers by first cutting around the stem then gently sliting one side of the pepper lengthwise almost but not quite to the end. Stuff the peppers with the meat mixture. Don't overstuff, you want to be able to close the slit so that the cheese doesn't leak out. Wrap each pepper in foil and fold the ends over to create a good seal. Grill on medium-high with the lid down about 3-5 minutes per side (rolling at least 3 times), or until the pepper is grilled to the desired doneness and the filling is hot. Grilling an extra, unstuffed pepper in the usual way can serve as a doneness indicator since it would be done just a little bit before the stuffed pepper. We like our peppers tender but not mushy. I recommend serving with a summery salad with plenty of tomatoes and cucumbers in it, tortillas, and Mexican rice. Note: Can be prepped ahead and held in the fridge before grilling but grilling will take longer if the filling is cold. Note: Peppers vary in size so if you have any filling left put it into a small dish and heat well to serve with tortillas or pita chips. Note:Wear gloves when handling the chilies and be careful not to touch eyes or other sensitive body parts. Option: Mix could be used to stuff Jalepeno peppers as appetizers if you cut the tomatoes small enough and used a fish basket for the grilling. Option: If you are feeding people who can't handle hot peppers substitute Cubanelles or Italian Frying Peppers. I do not recommend bell peppers for this recipe because the peppers will cook to the mushy point by the time the filling is hot.
Cook broccoli, onion, and broth for 6 mins in your soup pot. In saucepan, melt butter, flour, and salt together. Add milk, cream, and nutmeg to butter/flour mixture. Heat to a cream sauce consistency. Add sauce to the broccoli mixture in soup pot. Serve Hot. ENJOY!
Shake with ice and serve in a chilled Martini glass. Garnish with shaved chocolate.
Heat oil over medium/high heat. Add garlic and onions. Stir constantly for 1 minute. Add shrimp and scallops. Continue stirring for 2 minutes. Add wine, basil, red pepper, chicken base. Allow to simmer 2 minutes. when cooked the shrimp will turn pink and the scallops will be opaque. Add butter, lemon juice, salt and pepper. Sprinkle with parsley and grated cheese. Toss with rice. (Any extra juices/sauce may be used for dipping bread).
Preheat your waffle maker. Beat egg yolks, buttermilk, milk, cake flour, baking powder, salt, oil, rosemary, and coconut crystals together with an electric mixer. Beat on low until just mixed. Increase speed to high until smooth. In a small bowl beat egg whites until stiff and fold into the batter. Cook according to your Belgian waffle maker's manufacturer's instructions. Serve with your favorite spicy maple syrup or use for sammies! ENJOY!
Preheat the oven to 350°F Lightly grease a 10" tube pan, or a 9" to 10", 9- to 10-cup capacity bundt-style pan. Beat together the butter, sugar, and salt, first till combined, then till fluffy. Add the eggs one at a time, beating well after each addition. Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lemon rind or lemon oil. Spoon the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean. While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Set it aside. Remove the cake from the oven, and set it on a rack. After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack. Place another rack on top, and flip it over, so it's right-side-up. Poke the hot cake all over with a cake tester or toothpick. Stir the glaze to combine, and immediately brush it on the hot cake. Let it sink in, then brush on more glaze, continuing until all the glaze is used up. Allow the cake to cool before slicing.
Chop 1/2 of a head of cabbage up into thin strips and place (uncooked) in the bottom of a lightly greased casserole dish. Sautee mushrooms, garlic, cayenne pepper, oregano & sausage in the Braggs amino acids on medium-high heat until the mushrooms start to soften. Layer on top of the cabbage. Layer 1/2 cup nacho cheese on top of the mushrooms/sausage mixture. In same pan, add canola oil and the onion. Add salt to taste. Cook until onions are translucent. Add it on top of the cheese layer. Mix the nutritional yeast with the rice, and then layer the rice on top of the onions. On top of the rice, layer the entire shaved carrot. On the carrot, layer the fire roasted tomatoes. Add the bread crumbs on top of the tomatoes. Add the rest of the nacho cheese, spread evenly, on top of the bread crumbs. Sprinkle with salt & pepper. Cook at 350 for 55 minutes; then broil for 5 minutes.
Peel the pineapple and cut it into 1/2-inch slices. Remove the core. Grill the bell pepper (3-5 minutes per side; 12-20 minutes total), scallions (3-4 minutes per side; 6-8 minutes total), poblanos (3-5 minutes per side; 6-10 minutes total), and pineapple (3-6 minutes per side; 6-12 minutes total). Transfer scallions, poblanos and pineapple to a cutting board and let cool. Place grilled bell pepper in a bowl and cover with plastic wrap until cool to room temperature. Scrape any really burt parts off, but don't worry about getting it all. Core and seed the bell pepper. Cut everthing into 1-inch pieces. Place bell pepper, scallions, poblanos, and pineapple in a food processor and add ginger and mint. Pulse to coarsely chop, do not puree. Add lime juce and brown sugar and pulse briefly to mix. Taste for seasoning and add more lime juice and/or brown sugar as desired.
Cream together the cream cheese, sugar, condensed milk, and lemon juice. Pour into graham cracker crust. Refrigerate about an hour to let it set. Top with blueberries and serve. Enjoy!
Brown piece of veal in butter. Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes. Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point. Remove solids with a slotted spoon. Discard vegetables, herbs, and seasonings. Slice the veal into small bite size pieces. Make sauce- melt butter, add flour and stir constantly for a few minutes. Gradually add broth. Add meatballs and veal pieces back to the sauce. Add lemon, stir. Add cream, stir. Serve over rice, pasta or mashed potatoes.
Wash catfish and pat dry with paper towels. Cut fish into 1 inch cubes. Place on paper towels and set aside while doing next step. COMBINE: Flour, salt and baking powder in a bowl. Add milk, egg and butter; beat until smooth. Heat 1 inch or more of oil in a skillet to 365 degrees on medium heat (be sure you allow oil temperature to come back to 365 degrees between batches). Dip one fish cube at a time into batter, coating all sides. Place as many in the oil as you can fit WITHOUT crowding. Fry until golden brown. Drain on paper towels and serve immediately.
Remove skin and all visible fat from chicken; cut small slits into chicken to allow seasoning to penetrate; set aside. Heat oil in large saucepan; cook chicken pieces over medium-high heat until chicken is opaque, turning frequently, 5-6 minutes. Remove chicken from pan and set aside. Add cumin, onion, garlic, turmeric, and ginger to pan; cook stirring constantly until onions are caramelized, about 6-7 minutes. Add bell pepper, tomato, mushrooms, cayenne pepper, coriander powder and salt, stirring to mix well. Place chicken in pan, cover, reduce heat, and simmer till chicken is tender, 25-35 minutes. Remove from heat and sprinkle with garam masala. Serve with rice, hot breads such as naan or rotis, and vegetable dishes such as chole or saag, and possibly a salad. I also like to have fresh chilies and lemon wedges available as condiments also.
Preheat oven to 425 degrees. Sprinkle shredded cheese, onion and broccoli and chicken filling evenly over bottomof pie crust. In a medium bowl, whisk half and half, eggs, flour, and seasonings until smooth. Pour enough of the egg mixture in the pie crust to come within 1/2 inch of the top. Bake at 425 degrees for 15 minutes; reduce heat to 300 degrees and bake for an additional 30 to 40 minutes longer, until a knife inserted in the center comes out clean. Let stand 10 minutes, cut and serve.
HEAT oil in large skillet on medium-high heat. Add mushrooms and garlic; cook and stir until mushrooms are tender. Reduce heat to medium. ADD spinach; cook and stir 5 minutes or until spinach is wilted but still bright green. STIR in salt and pepper; sprinkle with Parmesan cheese. Serve immediately.