HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes. Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust. Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.
Line a bar tin with baking paper. Roughly chop the chocolate. Heat a medium sized pan over a low heat, and add the chocolate and milk, stirring until the chocolate is melted and the mixture is thick. Add the honeycomb and stir to combine and spoon into the prepared tin and chill for 2-3 hours or until firm. Cut into squares ( or whatever you like) and dust with cocoa powder if desired.
Preheat oven to 425 degrees. In a large bowl combine oat bran, flour, chopped apricots, baking powder, brown sugar (save 2 tbs), and cinnamon. Separately beat the egg with 2tbs of sugar until fluffy and light. Warm up milk (just until lukewarm) and dissolve honey in it. Mix milk, egg, oil and vanilla. Blend together with dry ingredients, adding a bit more skim milk if the mixture seems too thick. Line a muffin pan with paper baking cups. Bake 18 to 20 minutes. NOTE: It's almost foolproof, but you can test for doneness with a toothpick if you like: they should be moist but not wet. To retain moisture, store in a plastic bag. They're best served warm; reheating with the microwave works just fine.
In bowl beat eggs to blend. Stir in broccoli, almonds, onion, bread crumbs and water. Add salt and pepper to taste. On an oiled 12-by-15-inch baking sheet shape mixture into 4 patties each 3/4 inch thick. Bake at 375°F, turning halfway through cooking until each side is golden brown, about 25 minutes total. Serve on buns with mayonnaise and lettuce.
Cold soak or quick soak the beans: Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly. Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain. Pour 6 quarts water into a tall, large (at least 10 quart) pot. Add the drained beans, potatoes, rosemary, and bay leaves. Bring to a rolling boil over high heat, then adjust the heat to a gentle boil; let boil while preparing the sauteed vegetables, about 25 minutes. Process the bacon and garlic to a paste in the food processor, stopping once or twice to scrape down the sides of the work bowl. Heat the oil in a large skillet over medium heat. Scrape in the bacon-garlic paste and cook, stirring, until golden, about 5 minutes. Stir in the onion and cook, stirring, until translucent, about 4 minutes. Stir in the carrots and cook until the onion begins to brown, about 5 minutes. Add the crushed tomatoes, bring to a boil, then lower the heat and simmer for 5 minutes. Pour two ladlefuls of the bean cooking water into the skillet and bring to a boil, then pour the contents of the skillet into the soup pot. Season lightly with salt and pepper and bring to a slow boil. Cook until the beans are tender, 45 minutes to 1 hour after adding the vegetables from the skillet. Ladle about 1/3 of the beans along with enough cooking liquid to cover them, into a baking dish or other shallow container where they will cool quickly. Cool the beans until they are no longer steaming; process the beans and liquid in a food processor or blender until creamy; return the pureed beans to the pot. Fish out the potatoes onto a plate; mash them coarsely with a fork and return them to the pot. Cook 10 minutes to give the flavors a chance to blend. Let the soup rest off the heat, covered, 10-15 minutes. While the soup is resting, cook the ditalini in salted water until very al dente (cook all the pasta if serving the full recipe of soup, or a proportionate amount if you are setting some of the soup aside for later). Drain thoroughly and stir into the soup; let all rest 5 minutes, then serve in warm soup bowls, with a drizzle of oil and a sprinkle of Parmigiano-Reggiano.
Take the 3 cups of sugar and melt in the pot. As it browns, carefully add 3 cans of water stirring constantly until it looks smooth. When smooth, pour to a bowl and let cool. In a large bowl combine all your wet ingredients--sauce,eggs, oil, evaporated milk, vanilla and coconut. Slowly sift the flour together with the baking soda, and then blend all the ingredients together for about 3 minutes. Grease your pan, and pour ingredients and then bake or steam for about an hour.
Place onion in a crock pot. Combine oregano, thyme, garlic powder, salt, and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 4 to 6 hours or until the meat is tender.
Preheat oven to 425. Combine all dry ingredients in bowl. Add butter or oil, eggs and milk or buttermilk. Stir just until combined, add a few drops more liquid if it's too thick. Don't over stir! Fold in sausage and cheese. Fill muffin cups to almost full. Bake for about 15 minutes. *Optional - you can add chopped onions or green peppers when browning the sausage if you like! Store leftovers in the fridge.
Separate flowerets of broccoli into small pieces. Remove tough skin on stems. Cut stems diagonally into slices about 1 1/2 inches in length. Wash broccoli. Drain. Heat oil in a wok to 400°. When hot, put in broccoli and stir-fry 1 minute. Add salt, water, and sugar. Cover. Cook 3 minutes. Remove cover. stir fry for 2 more minutes. Sprinkle with optional sesame seeds.
For the vegetables use a mixture of any of the following: onions, broccoli, cauliflower, carrots, green pepper, peas or green beans. Steam vegetables until tender-crisp. Set aside. You may also included some sauteed tofu cubes in with this if desired. Heat oil in wok of large skillet. Add flour and roast until nicely golden,but not browned. Put water or stock in blender, add roasted flour and blend until smooth. Return mixture to wok. Add yeast, tamari and herbs. Cook over medium heat until thickened, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally. Gravy should be nicely thickened but not stiff. Add Lemon juice. Place vegetables in 1-1/2 quart casserole. cover with gravy (2-1/2 cups), reserving some extra to serve with the pie. For the topping, blend together whole wheat flour,cornmeal, baking powder and salt. In separate bowl combine egg, milk, oil and honey. Make a well in dry ingredients and add liquid, stirring until just combined. Carefully spread over vegetable mixture. Bake at 350°F for 30-35 minutes or just until topping is golden brown. reheat remaining gravy and serve with the pie.
Use a small sharp knife to cut around the edge of each pineapple half, then scoop the pineapple flesh from the halves. Discard the core and chop the fruit into small pieces. You will have about 1 1/2 cups fruit. Set aside and place pineapple halves on a plate or platter. In a small bowl, whisk to combine the soy sauce, hoisin sauce, rice wine vinegar and sesame oil; set aside. Heat 1 tablespoon oil in a large nonstick skillet over medium high heat. Add the peas, carrots and red bell pepper and cook until softened, about 3-5 minutes. Stir in the garlic, ginger and scallion whites and cook 1 more minute, then transfer to a medium bowl with a slotted spoon. Place skillet back over medium high heat, add 1 tablespoon oil and saute the sliced sausage until slightly browned, about 4-5 minutes. Transfer to the bowl with the vegetables with a slotted spoon. Return the skillet to medium high heat, add the rice and flatten in an even layer. Cook undisturbed to allow the bottom to crisp slightly, about 3-5 minutes. Stir in the cooked sausage and vegetables, 3/4 cup chopped pineapple and season with salt and pepper. Cook 1-2 minutes then stir in the sauce to combine. Push the rice to the sides and make a well in the center. Add about 1/2 tablespoon oil to the well and pour in the eggs. Scramble the eggs then stir to combine with ingredients in the pan. Spoon rice mixture into Pineapple halves and garnish with remaining chopped pineapple and sliced scallion greens.
Set the oven to 350°F Wrap each chicken breast with a slice of prosciutto. Cut the leeks in half from top to tail, straight down the centre and separate the layers into ribbon like pieces. Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until golden. It doesn't need to cook through - you just want to seal the outside. Remove the chicken and set aside. Add the wine and broth to the pan and poach the leeks until soft but not falling apart. Allow them to cool slightly, and then wrap the strips of leek around the chicken. Return the chicken to the pan, place in the oven and cook for 20 minutes. Serve immediately with extra leeks on the side.
Preheat oven to 375*. Grease or line 12 muffin cups. Mix the 2 tablespoons of sugar and 1 1/2 teaspoons cinnamon together for topping and set aside. Mix flour, sugar, cinnamon, baking powder, baking soda and salt together in a large bowl. Whisk eggs, then add milk and oil - mix. Stir this into dry ingredients until just mixed. Fold in the apples and pecans. Spoon batter into muffin cups & sprinkle with the cinnamon sugar. Bake @ 375* for 20-25 minutes.
In a large bowl, mix all burger ingredients together except for the olive oil, adjusting the salt and pepper to taste; with hands lightly mix the mixture and shape into 4 equal patties about 1 inch thick, pressing in the middle to prevent it from bulging while cooking. Place the burgers in the refrigerator and allow to stand for 30 to 45 minutes to allow the flavors to blend. Separate the lettuce leaves from the core and wash under running water, place on paper towels to drain; wash the bell pepper, core, seed and slice into thin strips. In a large non-stick skillet, heat the olive oil, thoroughly coating the pan; add the shaped burgers and cook over medium-high heat until brown on the outside and cooked through, turning once, approximately 6 minutes per side. While the burgers are cooking, place all the dipping sauce ingredients in blender jar and blend until smooth and creamy; pour prepared sauce into individual serving dishes and set aside. To plate, place a couple of drained lettuce leaves on a plate, top with cooked burger, a few slices of cucumber and several slices red bell pepper. Sprinkle chopped basil on each serving. Place a dish of the dipping sauce on plate and serve. The prep time allows for the 30 to 45 minute refrigeration time.
Preheat oven to broil. Heat 1 tablespoon of oil in a large pan over high heat. Brown the chicken pieces on each side. Cover chicken with chicken broth - add chile powder, cumin, oregano, garlic and cocoa and bring to a boil. While it's coming to a boil, slice the top off of each tomato and place cut side down on a cookie sheet along with the onions. Drizzle 2 tablespoons of oil over them. Place under broiler and remove when tomato skins become very wrinkled and shriveled - about 3 to 5 minutes. When the tomatoes are ready, remove from broiler and let cool for 1 minute. Peel the skin off of each tomato roughly chop them and the onions. Add chopped tomato and onion to the chicken and sauce. Continue to simmer the sauce until the chicken is cooked through. If the liquid cooks off to fast, add water as needed to maintain a sauce with the chicken. Serve with steamed rice.
Place all ingredients in a high powered blender or a food processor. Blend on high until smooth (there should be no banana pieces left.). Pour into a glass and enjoy!
Preheat oven at 400 degree. Line a 9"x13" pan with foil and set aside. For filling: Place drained peaches in a medium sized pot, combine 1/2 cup sugar, 1/2 cup brown sugar, cinnamon and nutmeg and let simmer until sugars are dissolved. Remove from heat and let cool. Melt butter in baking pan and set aside. For batter: Mix flour, sugar, baking powder and salt, then stir in milk, egg and vanilla extract. Mix until well incorporated. Pour batter over melted butter. Do Not Stir. Spoon peaches and sauce over batter evenly. DO NOT STIR! Bake for 35-45 minutes, or until golden brown and slightly crispy. Serve warm with vanilla ice cream.
Bring brine solution of water, vinegar & salt to a boil, then turn off burner. In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers. Small cucumbers can be thrown in whole. Larger cucumbers should be quartered. Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged. Cover bucker & put in frig. Pickles can be eaten after 5 day. Pickles will last in frig for 9 - 12 months. NOTE: Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ) can be added to the ice cream bucket for a different flavor sensation.
Line a 9 inch square pan with foil. Grease the foil with 1/2 tablespoon butter and set aside. Butter the sides of a large, heavy sauce pan with 1/2 tablespoon butter. Cut remaining butter into small pieces and place in a large heat-proof bowl; add marshmallows and set aside. In the buttered saucepan, combine sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve any sugar crystals. Uncover; cook over medium heat, without stirring, until a candy thermometer reads 234(soft ball stage). Remove from heat. Pour over butter and marshmallows; stir until melted. Add the chocolate. Continue stirring until mixture is smooth. Stir in vanilla and nuts. Pour into prepared pan. Refrigerate until firm. Lift out of pan; remove foil and cut into 1 inch squares. Store in airtight container at room temperature.
Slice the zucchini into long wedges, roughly the size of 'steak fry' potatoes. Place in one layer in a rectangular oven baking dish. Pour container of unwhipped cream over. Cover with the grated fresh Parmesan cheese. Bake at 325° for 45 minutes. Broil for 2 minutes or so to get the top bubbly and golden brown. Serve!
Preheat oven to 350°F. Cut the bottom off of a garlic head and peel off just the outer layers. (Cook entire garlic and have half left over, or cook half and save half). Make foil pocket and place garlic (bottom up) in the middle. Drizzle olive oil and salt over it. Roast in preheated oven for 30 minutes. Meanwhile, peel cut up potatoes and boil them until fork tender. Mash or whip to nearly desired consistency. When garlic is done, squish out roasted garlic from the peel with your hands into the bowl of mashed potatoes. Continue mashing. Continue adding each additional ingredient, stirring after each addition. Adjust half-and-half and oil to preferred consistency. Slice chives and top the mixed potatoes. Serve hot!
Preheat oven to 350°. In large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Gradually blend in flour. Fill cookie press with dough. Using star attachments, form "S" shapes on ungreased cookie sheets. Bake cookies 8-10 minutes.
For The Pie Crust: Combine the ground almonds and braggs. Mix for a few minutes to combine and make a dough. Press into the bottom of your pan. You could also use a 10" pie pan if you wish. Bake at 350'F for 25-30 minutes. When done, remove and set on a metal rack to cool. How To Clean The Peaches: Bring a large pot of water to a boil and drop the peaches in for a few seconds or until the skins split. Remove the skins. Cut enough for 3 cups of peaches and set aside to drain. Mix the kuzu with water and stir well so not to have any lumps. In a large saucepan combine the agave or maple syrup, the lemon juice, agar flakes and lemon rind. Stir all together and then add the dissolved kuzu until the mixture is thickened. Add the reserved peaches and stir gently to combine all the ingredients. Turn off the heat and let sit in the pot for 15 minutes. Then, spread the peach mixture over top of the almond/braggs crust and put into the fridge to set up. Bon Appetit!
Mix all ingredients, then divide into 8 parts. roll each part into a ball. don't eat too many -- .
Score ham; stud with desired amount of cloves. Line baking pan with foil. Place ham on rack in pan. Bake at 350 degrees for about 2 hours or till internal temperature reaches 140 degrees. Combine sugar, syrup, and mustard. Use 3/4ths of the glaze to baste ham every 10 minute during the last 35-40 minute of baking. Dissolve cornstarch in remaining glaze add undrained pineapple. Cook, stirring constantly, till thickened. Serve sauce over ham.(Makes 2 1/4c. sauce). Optional: During last 15 min baking, add sliced pineapple to ham.
Heat oven to 425 degrees F. Combine mustard, chopped shallot and cayenne pepper in a bowl. Put the olive oil or butter in a roasting pan and put it in the oven for a couple of minutes until the oil is hot or the butter melts. Roll the chicken in the mustard mixture until coated thoroughly. Remove the pan from the oven, add the chicken and return to oven. Roast the chicken, turning once or twice, for 10 to 15 minutes or until cooked through. All traces of pink should vanish - internal tem of 155 degrees. Use any extra mustard mixture to baste the breasts as they cook. Garnish with parsley.
Start with the soup. Chop all the veggies. In the biggest pot you have, saute the veggies in olive oil until the onions are soft. Add the chicken broth, the seasoning salt (I like Morton's Nature's Seasoning best) and the chicken breasts. Cook for about 30 minutes, until the chicken is done. Take the chicken out, shred it, and return it to the soup. Now for the good part: the dumplings. Mix all the dry ingredients. Add the milk, and cut it into the dough until it forms a kind of dry, crumbly texture. Now knead it until it forms a nice dough-y texture. Put some flour down on the counter, and roll the dough until it is really, really thin. This'll take some work. It's fun though. If you're making a lot, or if you're short for room, or if you did as I advised and doubled the dumplings, you'll need to do this in a few batches. With a pizza cutter, cut the dough into little rectangular dumplings about the size of those gummy erasers we used in elementary school. If they don't come out even, you'll live. Drop the dumplings one by one into the soup. Don't stir it for a few minutes. The dumplings will float to the top in a few minutes. If they don't, you probably did something wrong. Simmer at least another 45 minutes, or as long as you like. Put on your fat pants and go to town.
Mix ketchup, vinegar, onion, sugar and Marinade Mix in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender. Set aside. Brush chicken lightly with oil. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally. Shred chicken using 2 forks. Add to saucepan; toss to coat well. Spoon shredded chicken mixture on rolls. Serve with Easy Summertime Pickles, if desired.
Preheat to 350°F. Grease 3 quart baking dish. Using 12 inch saute pan, heat olive oil over medium heat and saute zucchini, red pepper, onion, garlic, salt and pepper for about 15 minutes or until veggies are tender. In very large bowl whisk together eggs, mayonnaise, Romano/parmesan, and 1 cup mozzarella. Add veggie mixture to egg mixture in bowl. Stir well. Spread veggie/egg mixture evenly in baking dish. Top with remaining mozzarella then cracker crumbs. Bake uncovered for 20 - 25 minutes. Top should be lightly browned and a knife inserted near middle should come out clean. Let stand 10 minutes before serving.
Make couscous by heating chicken stock, butter and raisins to a boil. Add couscous, cover and remove from heat. Heat oil in medium skillet. Cut chicken into bit sized pieces. Add to hot oil, season with salt and pepper. Cook for 5 minutes. Add leeks, and cook 5 more minutes. Add wine and cook 5 more minutes. Fluff couscous and serve with chicken.
Dust beef with combination of seasonings and flour. Heat oil in heavy oven-proof pan; brown meat, then remove. Brown onions and garlic lightly in pan. Replace meat; add remaining ingredients. Cover, bake in 350°F oven until meat is tender, about 2 1/2 hours. (Note: May use a crock pot instead of the oven. Cook on low 10-12 hours, -or- on high 5-6 hours). Discard bouquet. Serve with pan gravy. Makes 10 servings (who are they kidding?).
In a large pot, brown the ground beef with onion and garlic; drain any fat. Add in all remaining ingredients except Parmesan cheese,wine,and pasta and simmer for 3 hours or more. 1 hour before serving add uncooked pasta 1/2 an hour before serving add red wine. Serve with grated Parmesan cheese.
In a large pot, heat oil over medium heat. Saute chili pepper, onion, garlic, celery and carrots for 3-5 minutes. Add remaining ingredients. Bring to a boil. Reduce heat. Simmer uncovered for 40 minutes, or until lentils are tender. Season with additional spices if desired. Serve and Enjoy!
Apply to dry hair, focusing on the ends. Let it set for at least 15 minutes but up to an hour (you can apply a shower cap or plastic wrap in order to create more heat and let it soak in faster and fuller). Rinse with warm water.
Mix together butter, parmesan cheese, and miracle whip. Set aside. Rinse and pat dry fillet. Place on cookie sheet. Sprinkle with lemon juice, and diced green onion. Broil fish in oven for about 5-7 minutes on high or until fish flakes easily. Watch closely to avoid burning! Remove from oven and drain liquid off the cookie sheet. Spread butter mixture over fish. Sprinkle with paprika. Place in oven for another 5-7 minutes until butter begins to brown. Watch to avoid burning! Serve immediately.
Preheat oven to 400°F Spray inside surfaces of 8" x 8 cup souffle dishes or other 8 inch by 4 inch or higher bake able pot/casserole, then "flour" with the grated parmesan or other finely grated cheese. (this will give souffle traction to rise. If needed sides can be extended by wrapping either bakers parchment or aluminum foil around pan to increase height. If using foil, treat as the pan sides. souffle will double in volume! In small saucepan, melt butter, add the diced onion, and cook until translucent, about 5 minutes. With wooden spoon, gradually stir in flour and cook stirring constantly, for 2 minutes. OFF the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 tsp salt and 1/4 tsp black pepper. Cook over low heat, whisking constantly, for one minute, until smooth and thick. OFF the heat, but while still hot, mix in the egg yolks. Stir in the Cheddar, the Parmesan and the spinach and transfer to a large mixing bowl. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachement. Beat on low speed for one miinute, on medium speed for one minute, then finally on high speed until firm, glossy speaks are formed. Whisk one-quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the prepared souffle dish, then smooth the top. Draw a large circle on top with the spatula and place in the middle of the oven helps the souffle eise evenly. Turn the temperature down to 375°F. Bake for 30 to 35 minutes (don't peek) until puffed and brown. Serve immediately.
Mix the cream cheese until smooth. Mash the shrimp with a fork. Combine the cheese, shrimp, lemon juice, onion, 2 T. parsley, horseradish and hot sauce. Shape into a mound on your serving plate. Combine the potato chips and remaining parsley, and sprinkle over the shrimp mold. Cover with plastic wrap and chill until serving time. Serve with party breads, crackers, or raw veggies.