HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees, and lightly grease a large baking sheet or two. Combine the shredded wheat and 1/2 cup of the chocolate chips in the food processor. Blend until it is finely ground. Cream together the butter and the two sugars in a very large bowl. Beat in the eggs and vanilla. Add the flour, baking powder, baking soda, and salt. Stir in the shredded wheat mixture. Add the remaining chocolate chips. Feel free to experiment with adding other things like white chocolate or dark chocolate chips, nuts, M&M's, toffee pieces, anything you like. Drop by flat tablespoons onto the lightly greased baking sheets and pop them into the oven. Check them after 8 minutes or so. Depending on the pan you use, they could be done or it could take as much as 12-15 minutes. Pull them out when the edges are slightly browned and the middle looks soft and squishy, but isn't doughy. Make sure you cool them completely before packing in an airtight container. When they are suitable to pack, they can stay at room temperature for awhile.
Cook and drain lasagne noodles; set aside. Melt butter in large skillet. Add mushrooms, garlic salt and pepper. Cook until mushrooms are tender. Stir in sauce and wheat germ; heat through. Combine tofu and Parmesan cheese in a bowl. Combine mozzarella and parsley in another bowl. In a 9x12-inch pan, layer half of each of the ingredients: noodles, tofu mixture, sauce and mozzarella mixture. Repeat. Bake at 350°F for 45 minutes or until hot and bubbly. Let stand for 15 minutes before cutting.
Put the peanuts in the food processor and grind till they are fine and they start to back down into the bowl. Add the oil and process again till very well blended; it will be quite soft at this point. Lift cover and add the honey; process--after you add this it will tighten up and become more solid. NOTE: At this point the texture should be fairly soft as it sets some in the refrigerator, but if it is too hard add a tad more oil, but not too much. Put into a container and refrigerate.
Mix ingredients together well; knead lightly on floured board for a few minutes, adding flour if necessary but trying to keep dough as soft as possible. Put in a bowl and let rest overnight or at least several hours. Roll out small portions at a time, to 1/8 inch thickness. Cut with cookie cutter in any shape desired. Bake in well greased pans at 350° or 375°. May be decorated like gingerbread cookies.
Trim meat and with a knife, make a long deep pocket from both ends to center of meat. Mix onions, garlic, sweet chili, peppers, oregano, capers, OO, vinegar and salt. Stuff meat with mixed ingredients alternating with ham and olives. Sew opening on both ends to center of meat. In a large pot (caldero) heat oil, sofrito and sauce. Add meat. Cook over moderate high heat. Add water and bring to a boil, cook until meat is fork tender. Add potatoes and bring rapidly to a boil. Cook covered for about 1 hour. Note: You can chop more of the veggies used to stuff and add them at the same time you are adding the potatoes. Remove meat and boil sauce until tick. Cut meat in slices and serve.
Dissolve Herbox Chicken Broth Powder in Hot Water and add to large stove top pan. Add Mixed Vegetables and bring to a boil covered. Simmer Vegetables covered for 5 to 10 minutes. Add Rice, cover and lower temperature to simmer for 20 minutes. Serve as a side dish.
In a large saucepan or soup pot, saute the garlic and jalapenos in the olive oil until garlic is lightly golden. Add the caraway and oregano and stir in for a couple of minutes. Add the chickpeas, broth and water; simmer together over medium heat for about 20 minutes. Stir in the lemon juice and cilantro, season to taste with salt and pepper (I like lots of black pepper); simmer for 5 more minutes and serve topped with croutons.
Heat the drippings in a large casserole pan over a medium heat. When it is smoking hot, add the lamb and brown all over. Add the herbs and garlic to the casserole and season with salt and pepper. Stir to coat everything in the fat. Sprinkle the flour over the meat and cook over a high heat for a minute or two, being careful not to burn the garlic. Add the vinegar and wine, and allow the liquid to bubble up, scraping up the bits from the bottom of the casserole. Reduce the heat and simmer the lamb for about 40 minutes until the meat is tender. Just before serving take a ladle of juices from the pan, and mash the anchovy fillets into it before pouring back over the lamb.
Combine all the above ingredients in a large bowl. Add chicken to mixture and stir together. Cover bowl and place in refrigerator to marinate 4 - 6 hours or overnight. When ready to cook, remix since batter may separate overnight. Deep fry in oil. Drain and serve.
Mash (with food processor or blender)the corn, scallions, peanuts, cumin, garlic and ginger. Add flour and eggs to the mixture. Blend everything. Add salt and pepper(to taste). Heat oil according to the size of your frying pan. (frying each side at its turn will do just fine- no need to rush to deep fry). Wait till oil is hot to prevent soaking. Gently spoon the mixture and lay a patty size mixture on the pan. Flip side when lightly brown. Lay done burgers/schnitzels/patties on blotting paper to cool and dry. Eat! (I like to lightly dip the burgers in Sweet Chilly Sauce - Yum!).
heat oven to 400. oil a 13x9 baking dish. heat oil in a pan over med- high heat. cook onion until it starts to soften. add beef and cook until it is no longer pink. drain off any excess fat. add tomato and salt and bring to a simmer. cook about 10 minutes, until most of the tomato liquid evaporates. remove from heat and stir in the pesto. while all this is going on, you should be cooking your pasta in boiling, salted water. drain pasta and toss with the sauce. put 1/2 of the pasta in baking dish. top with 1/2 the mozzarella and 2 tbsp of the parmesan. layer the remaining pasta on top, topping it with the remaining cheeses. bake until bubbling.
Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one piece at a time, and shake to coat. In a large skillet, brown pork in oil over medium-high heat. Transfer to crock pot. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. For gravy, pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a large bowl, lightly mix all ingredients until just combined. Overmixing will make the pancakes tough. Leave mixture on the counter to rest for 3-5 minutes and then fold it onto itself two or three times, lightly to make sure that the batter is fairly well incorporated. Cook on a greased skillet or griddle over medium to medium high heat until golden. If there are large lumps, carefully break them apart with the spatula while the pancakes are cooking. Serve immediately.
Turn the oven on to 400 degrees. Season the salmon fillets and put onto a lightly buttered non-stick baking tray. Whizz the breadcrumbs, parsley, lime juice, olive oil and Parmesan in a food processor. Cover the salmon with the breadcrumb mixture and bake in the oven for 10-12 minutes until the salmon is cooked through and the breadcrumbs are golden.
Adding the small about of lean ground beef really boosts both the flavor, color, and taste of the otherwize flat ground turkey breast. Mix all together,well , form into 4-6 patties and grill . I have done them both on an outdoor grill, for about 15 mins total, and on the George Foreman Grill indoors for about 5-8 minutes.
Preheat oven to 350°F and line a 9-inch square baking pan with nonstick tin foil, crimping to create a 4" 'collar'. Spray with nonstick cooking spray. In a heavy 1 1/2-quart saucepan (or microwave on Medium), melt butter, unsweetened chocolate, and bittersweet chocolate, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes. Stir in sugar. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Mix flour, walnuts and salt separately, then gently stir into chocolate mix. Spread batter evenly in pan and bake in middle of oven 20 minutes. Remove pan from oven and add chocolate and marshmallows evenly over brownies. Bake brownies until marshmallows are puffy and pale golden, 7 to 10 minutes. Remove from oven, quickly swirl just the top chocolate/marshmallow with a skewer. Cool brownies completely in pan on a rack, then refrigerate until firm. Trim edges, then cut into 16 squares with a buttered knife.
Preheat oven to 350°F. Crush the Fiber One cereal in a sealed bag or process in a food processor until a crumb consistency. Melt butter and combine all ingredients. Mix thoroughly. Press mixture firmly into a 9" pie dish or springform pan. Bake for 8-10 minutes. Do not brown. Remove and let cool.
Heat oven to 400°F. Heat oil in a deep based oven proof casserole dish / dutch oven. A cast iron dish is ideal. Brown the chicken thighs or lightly cook the breast fillets. When the chicken is lightly brown add the onions and garlic and cook slowly until the onions are clear. Add the can of tomatoes, the white wine, the tomato paste and stock cube and heat through. Place the lid on and put into the preheated oven for one hour. Add the button mushrooms, the mixed herbs and replace into the oven for a further thirty minutes. Some people like a browned top to their chicken Chasseur in which case do not replace the lid of the casserole dish for the last thirty minutes of the cooking time. Season to taste and serve. Thicken with more tomato paste if required.
Cut fish into bite size pieces and mix with the cornflour, egg white and 1 tablespoon rice wine. Heat 2 tablespoons oil in a hot wok and stir fry fish for 1 minute. Pour in any remaining marinade and remaining rice wine. Add water chestnuts and bamboo shoots and stir-fry for a further 30 seconds. Remove the fish mixture, give the wok a quick wipe, then heat the remaining 1 tablespoon oil and stir fry spring onion, garlic and finger for 20 seconds. Add bean paste, soy sauce and chicken stock, cook stirring, for 1 minute, then return fish mixture to the pan. Meanwhile cook the egg noodles in a pot of boiling water for 1 minute, drain well, add noodles to the wok and toss well and heat through. Serve on a warmed serving platter or in Chinese bowls.
preheat the oven to 325 degrees. spray two eight inch square pans with cooking spray. measure out dry ingredients (NOT including splenda), mix together, and set aside. in another bowl, whisk molasses, applesauce, buttermilk, egg substitute, and splenda until smooth. gradually fold in all of the dry ingredients into the wet batter. batter will be very thick and viscous. in a small saucepan, bring the 1/2 cup of water to a boil and add to the batter. stir until incorporated. batter will obviously have thinned out. pour the batter into the two pans, and bake from about 30 to 40 minutes, or until an inserted knife comes out clean. DO NOT OVERBAKE. invert onto a plate or other surface and cool at least half an hour before cutting.
Heat the oil in-a small saucepan. When moderately hot, add the onion and saute until tender. Add the pumpkin, tomato, broth, salt, and pepper. Cover and cook for 8 to 10 minutes, stirring frequently. Carefully pour the hot mixture into a blender puree until smooth. Gradually add the milk and blend well. Return to heat to warm. Sprinkle with nutmeg before serving.
Combine all ingredients except meatballs on high heat and mix well. Taste and adjust seasonings to your liking. Add meatballs and stir so that the sauce is evenly distributed and covers all the meatballs. Turn down to low and cook 3 - 4 hours.
To prepare the graham cracker shells cream the butter and sugars together until smooth, about 1 minute. Add the honey and beat until well combined. Sift together the flours, salt and cinnamon. Add to the butter mixture in two batches, scraping sides of bowl between additions. Mix until well combined. Form into a disk, wrap in plastic wrap, and chill until firm, at least 1 hour. Preheat oven to 325*F. Roll out the chilled dough on a lightly floured surface to 1/4 inch thick.Using a 3 inch cutter, cut out 16 circles of dough and press them into greased 2 inch tart pans. Prick dough all over with a fork and chill for 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. (they can be made up to 1 cay ahead and frozen for up to 3 months). For the pastry cream, combine 3/4 cup of the milk and 3 TBS of sugar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl whisk together the egg yolks, cornstarch and the remaining 2 TBS sugar. Whisk the remaining 1/4 cup milk into the egg yolk mixture. Remove the milk mixture from the heat and add a little of the hot mixture to the egg yolk mixture, whisking constantly to keep the egg yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking constantly as you pour. Return to the heat and bring to a boil, stirring constantly. Let cook for 1 minute or so until it thickens. Add the cream cheese and vanilla, whisking until smooth. Strain through a cheesecloth lined sieve into a clean bowl. Cover the surface with plastic cling film and chill. Once chilled, whisk until smooth and fold in the whipped cream. To make the blueberry compote mix together 1 cup of the blueberries with the sugar in a medium saucepan. cook over low heat until the berries have all popped and broken down. (about 5 minutes) Strain the cookied berries into a bowl, discarding the solids. Add the remaining berries to the syrup and toss to combine. To assemble spoon the pastry cream into each tart shell and top with about 2 TBS of the blueberry compote. Serve soon after assembling. You can also make two large tarts. (use 9 inch tart pans.) Prick and bake as above increasing time to 25 minutes.
In a large mixing bowl, cream Crisco,sugar, and eggs until white and creamy(about 20 minutes). In a seperate bowl measure flour,baking soda, and salt. Slow mixer speed to low and alternately add flour mixture and buttermilk ending with buttermilk. Add vanilla. Bake at 325 degrees for 1 hour in tube pan.
Mix the salt and spices together and rub it all over the pork and let is cure for 3 to 4 hours and then wash the pork belly well and dry with paper towels and place in the fridge uncovered for at least 6 to 8 hours or overnight. Preheat the oven to 250°C. rub the skin of the pork with some oil and salt and then place the pork on a roasting tray skin side up and cook for 15 minutes. Lower the temperature of the oven to 150C and cook for 45 to 50 minutes to get great crackling pork belly can be finished under the grill/broiler. Remove the pork belly and rest for 15 minutes and then slice pork belly thinly and serve with apple sauce. APPLE SAUCE - Place the sugar and vinegar in a medium size saucepan and bring to the boil and then add the apples and cook until tender and then puree and add the lemon juice and set aside to cool.
Heat oil in a large saucepan, over medium heat. Add onions, garlic, scotch bonnet pepper and curry powder. Stir until onions begin to soften. Add beef, and stir until meat is browned and well coated with the spice mixture. Add broth, thyme, salt and pepper. Bring to a boil. Reduce heat, then simmer, covered, for 1 to 1-1/2 hours, or until the meat is tender. Meat should be almost covered with liquid at all times. Add more broth if necessary. If you like a thicker gravy, mix together the cold water and flour. Bring the curry to a boil, and stir whilst adding the water/flour mix. Simmer until thickened.
Preheat oven to 350 degrees. Cream butter, sugar and lemonade mix. Add egg, vanilla, lemon extract, lemon zest and lemon juice and mix well. Add flour and baking soda and mix. Roll dough into teaspoons size balls place on cookie sheet. Bake for 10 to 12 minutes. You may roll dough balls in sugar before baking or when cooled if desired. They are also good with a glaze of powdered sugar and milk. Great either way.
Combine the apricot slivers and raisins in the brandy; cover and let the mixture blend overnight (refrigerated or not). The next day, drain off the brandy from the raisins; preheat oven to 400 degrees F and butter and sugar a 9-1/2 inch round baking dish (preferably Pyrex or ceramic). Spread the apricot/raisin mixture in the bottom of the prepared dish and sprinkle with 1/2 teaspoons cinnamon and 1/4 teaspoons nutmeg. In a large bowl with a mixer, beat together the eggs and sugar until foamy. Add melted butter, almond and vanilla extract; then slowly add milk, flour, lemon zest, coriander, nutmeg and cinnamon. The mixture will be very runny, not thick at all. Pour the egg mixture over the apricot/raisin mixture in the dish; sprinkle with a bit more nutmeg, then bake in a preheated 400 degree F oven for about 30 to 35 minutes, or until top is puffed and golden (the puffiness goes down as it sits -- ). Serve warm.
Set the oven to 200C/375°F. In a large bowl mix everything together apart from the cream cheese and grated cheese and put into an ovenproof dish. Dot the cream cheese, teaspoon by teaspoon evenly in and around the goulash and press down into it (it doesn't have to be too neat). Bake in the oven for 45 minutes to an hour sprinkling the cheese on after the first 30 minutes. When the cheese is melted and slightly browned it is ready. Comforting, satisfying and quick.
Place cranberries in colander, rinse and drain. Pick over and discard cranberries as needed. Combine sugar and citrus juices in saucepan. Bring to a boil, stirring constantly. Add cranberries. Bring back to a boil, and boil for 10-15 minutes, until cranberries "pop". Refrigerate. Freezes well.
Set oven to 300 degrees. In a bowl, combine all ingredients. Stir until well blended. Knead dough for about 1 minute. On a floured surface, roll out dough to 1/4" thickness. Cut out into bone shapes. Place on a greased cookie sheet. Bake for 30 minutes. Cool before storing in a container.
For best results with this recipe, use apples that hold their shape when baking and aren't too tart. Do not use Macintosh apples (too soft) or Red Delicious (too bland). I prefer Cortlands or Empires. Preheat the oven to 350 degrees- if you have a convection oven, do NOT use the convection feature- the dessert will be dry and overcooked on top. Use the regular baking feature. This recipe isn't good for microwave use. Peel and core the apples, then cut them into eighths or into large cubes. Distribute the apples evenly into a medium-sized ungreased baking dish (I like the white Corning/Pyrex oval dishes) and sprinkle the white sugar and cinnamon over top. Distribute 1 tbsp of the margarine in dollops throughout the top of the apples (no need to try to stir it in). In a separate medium mixing bowl, combine the remaining margarine, the oats, brown sugar and flour using your hands or a pastry whisk until it forms a crumbly, dry-ish mixture. (Note: if you like lots of crumble topping, feel free to double the ingredient quantities for the toppping). Pour the mixture over top of the apples and spread it out evenly so that all the apples are covered and the edges and corners hidden. Pat the mixture down lightly so that it looks sort of like a crust. Bake for 30-35 minutes, until the crumb top has darkened to a golden brown colour. Remove from the oven and let cool for at least 10 minutes before serving. Spoon out portions into large bowls and serve with ice cream, thick sweetened yoghurt or milk.
Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart casserole. Cut smokie links into bite size pieces. Combine cottage cheese, sour cream, chives, flour, worcestershire, salt and garlic salt. Carefully mix with cooked, drained noodles and smokie links. Turn into prepared casserole. Sprinkle with parmesan cheese. Bake until lightly browned and bubbly.
Mix yogurt, maple syrup, lemon zest, and rose water in a bowl. Layer the yogurt mixture and berries in serving glasses.
Cut the apple and banana in small pieces and put them in a microwave bowl. Add the oatmeal, soy milk, water and cinnamon and stir. Cook it in the microwave for 5 minutes.
Place cubed bread in GREASED casserole and cover with cranberries evenly. Mix remaining ingredients in a small bowl. Pour over bread cubes. Put in fridge overnight. The next morning. turn on oven to 350°F Place cold casserole in middle of cold oven. Once oven gets to temperature, set timer for 40 minutes. Bake till center is set and knife inserted comes out clean.
Mix margarine, sugar, graham cracker crumbs. Press into a 9x13-inch pan. Beat cream cheese until smooth. Add 12 oz Cool Whip until blended; spread over crust. Make pudding with 1/2 of the milk called for on the box. Mix well with pumpkin and cinnamon. Spread over first layer. Spread cool whip over pumpkin layer and sprinkle with nuts. Refrigerate until cold.
Place potatoes, carrots, and onion into a 4-6 qt slow cooker. Place beef on top of vegetables. Mix horseradish, salt, pepper and 1 cup water; pour over top of beef. Cover and cook on low for 8-10 hours or until beef and vegetables are tender. Remove 2 cups of juices from crock pot and put into small sauce pan. Mix corn starch with 2 T cold water and then add to juices. Bring to a boil while stirring constantly until thickened. Serve gravy over meat and vegetables.
Mix the sugar, salt, soy sauce, coriander, cumin, chili powder, turmeric and cornflour paste in a bowl, adding a little water if necessary. Add the diced pork, mix thoroughly and refrigerate for about an hour. Heat some of the oil in a wok and stir fry the onions and garlic for around 3 minutes. Then add the pork together the marinade and stir fry for a further 4 or 5 minutes or until the pork is cooked. Remove the pork/onions and keep aside. Add a little more oil to the wok and add the onion seeds. When they begin to pop, add the potatoes and stir fry until brown on all sides. Add around 300 ml of warm water, cover the wok and simmer for about 10 minutes or until the potatoes are cooked through. Return the pork and onions to the wok, mix thoroughly and bring to the boil. add the whole red chilies. Mix in the garam masala and simmer for 1 minute. Serve hot with naan bread or roti and/or rice.
Cook bacon until crisp, but do not over cook. Set aside to drain. Drain off fat from pan, leaving just a light coating in the pan. Add the sliced leeks, and cook over medium until wilted and limp, but do not brown. Set aside to cool. Preheat oven to 350. Brush pie crust with the beaten egg white. Finely chop the bacon and sprinkle evenly over the bottom of the pie crust. Sprinkle the leeks evenly over the bacon. Sprinkle the cheese evenly over the leeks. Beat the whole eggs, egg yolk, cream, half and half, herbs and nutmeg until well mixed, slightly thick and a lemon color. Slowly pour over the bacon, leek and cheese mixture. Smush down the cheese that floats to the top to coat with the egg mixture. It will settle down while baking. Sprinkle the top with paprika for a little extra color, if you like. Bake at 350 for about 35 min, or until knife inserted off center comes out clean. Let set 30 minutes before cutting. This can be served warm, room temperature or cold. I have made this for vegetarians without the bacon, and it is still quite good.
Combine the red cabbage, fennel, Italian parsley and capers in a large salad bowl and toss to blend. Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper. Best prepared several hours in advance to allow ingredients to marinate. Just before serving, garnish the top of salad with the reserved fennel fronds, if desired.
In a large blender, add vanilla ice cream. Slowly add the milk. Then add the vanilla extract. Either spoon or pour the fudge in (depends on the brand). Sprinkle with the jimmies. On low speed, use the frappe setting to mix all the ingredients. After combined, pour into tall, chilled glasses and top with another sprinkle of jimmies. ENJOY!
Rinse and pat dry perch. Place on paper towel. Mix 1 cup drakes batter with 1/2 cup of beer, (a little thicker than pancake batter). Dredge perch in batter, let sit for 5 minutes or so. This will attach the batter to the perch. Deep fry until golden brown.;. Enjoy and have a Bud!