HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375. In a large mixing bowl, cream together the first 5 ingrediets. (all the moist/wet ingredients) They won't blend perfectly, but do what you can. In another bowl, add all the dry ingredients including the choc chips. Blend well. Add dry ingredients to the butter mixture. Now this part is important. Make sure you add the dry to the butter and not the other way around. Mix well together. I use a cookie scoop to measure out onto a cookie sheet. Keep an eye on the first batch as every oven is different. Bake for approx 8 - 10 minute Let sit on cookie sheet for a couple minute thenplace on a cooling rack. They will be slightly puffed up, but will flatten out quickly.
Heat all ingredients except papaya to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Mash half of the papaya. Reserve 2 tablespoons chopped papaya. Stir mashed papaya and remaining chopped papaya into rice. Heat, stirring occasionally, until mixture is hot. Sprinkle with reserved papaya and, if desired, additional cinnamon. Substitution. If you're in the mood to experiment, go ahead and replace the papaya with an equal amount of chopped mango.
Cut the stem off of the squash and split it in half. Scoop out and discard the seeds, wrap each half in aluminum foil and bake it in the oven for 1 hour at 400 degrees. When the squash is done, scoop it out of the shell while still hot and place the flesh in a blender or food processor. In a small pan, sautee the garlic and onions in the butter until the onion becomes translucent. Place the onion, garlic, and butter also in the blender or processor. Add 1 cup of half and half to the mixture and blend until smooth. Microwave the corn in a glass bowl for about 3-4 minutes. Add half of the corn to the mixture and blend until smooth. Pour the mixture into a large saucepan add the rest of the corn and 2 cups of chicken or vegetable broth. Simmer on medium low heat, stirring frequently until entire mixture is heated but do not bring to a boil. Salt and pepper to taste and serve. Bon appetit!
NOTE: each trout fillet should be 4 ounces in size. Tomatoes should be peeled, seeded and diced. Jalapeno should be seeded for milder taste, be sure to use gloves and keep your hands away from your eyes if doing so. Saute onion in oil until transparent then stir in the tomatoes and peppers, cook until softened. Add the juice, cilantro, salt, pepper and cayenne and simmer 30 minutes (See next step); set aside. While salsa simmers, cook trout fillets in it for five minutes or until trout is opaque. Remove trout, remove skin and flake. Set aside until you are ready to assemble quesadilla. When ready to make: Brown tortilla on both sides sprinkling with 1/4 cup of each cheese, then top with salsa and 1 flaked fillet. Fold in half, cut into fourths and place on serving plate. Garnish with sour cream, 1/3 sliced avocado and cilantro.
If using tenderloin tips, butterfly them to obtain broad flat pieces of meat; each should be about 4 inches long and wide and 1/4 in chc thick. If using sirloin, cut is across the grain into 1/4 inch slices. Whichever cut you use, pound the slices between two sheets of plastic wrap with the side of a cleaver or with a rolling pin to flatten them to a thickness of 1/8 inch. Place the meat in a large nonreactive baking dish and set aside while you prepare the marinade. (I just place them in a sealable plastic bag). Combine all ingredients for the marinade in a small bowl and whisk until the sugar is dissolved. Pour the mixture over the meat in the baking dish and toss to thoroughly coat. Cover and let marinate, in the refrigerator,, for 1 to 2 hours. Preheat the grill to high. When ready to cook, oil the grate. Arrange the pieces of meat on the grate and grill, turning with tongs, until meat is nicely browned on both sides, 1 to 2 minutes per side.
Thoroughly mix 1/2 cup of the soup, beef, onion, breadcrumbs, egg,parsley& seasonings. Press firmly into a 9 inch pie plate. Bake at 350 for 25 minutes;spoon off fat. (I usually dab with some paper towel if i get any excess, not much with lean beef though) Frost the pie with mashed potatoes that have been mixed with the remaining soup. (i usually prepare the potatoes while the meat layer is cooking.) Sprinkle with grated cheese and return to the oven for another 10 mins or until done.
Preheat oven to 475°F. In very large bowl combine butter and cinnamon; add apples and toss gently to coat. Spread apples evenly in a parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans. Roast (one pan at a time if using baking pans) 4 to 5 inches from heat for 7 to 10 minutes or until apples start to brown on edges, turning once halfway through. Cool apples in pan(s). Reduce heat to 375°F. Prepare pastry or let refrigerated pastry stand at room temperature according to package directions. Line 9-inch pie plate with half of pastry (a deep one). In very large bowl stir together brown sugar, flour, and salt. Add apple slices and any juices; stir to coat. Transfer to pastry-lined pie plate. Trim top crust to edge of pie plate. Fold top pastry edge under bottom pastry; crimp edge. Brush top with mixture of beaten egg and water. Cover edge of pie with foil to prevent overbrowning. Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake 30 minutes; remove foil from pie. Bake for 35 to 40 minutes more or until top is golden and filling is bubbly. Remove to a wire rack. While warm, drizzle with some of the caramel topping. Cool completely. Serve with remaining topping.
Brown ground turkey & it in a smig sesame oil & a little hot chili oil. Added some light soy sauce, pepper, garlic, 1/2 pkg of stir fry seasoning & 2 tbs of teriayaki sauce. After it browned about halfway I added 1 bunch chopped green onions & about a half a bag of coleslaw mix (just thin sliced cabbage& a little carrot not enough to worry about) and finished browning. While it continued to cook wash a head of iceberg lettuce & carefully peel off the leaves leaving whole. When turkey mixture is done & good & hot you just put some in the middle of the lettuce leaf wrap it up & enjoy. The hot mixture with the crisp cold lettuce is a wonderful combination.
Cook onions in hot oil until tender but not brown. Add meat sprinkled with all the spices, herbs, and seasonings. Break up meat with fork and brown. Add tomatoes and tomato paste. Cover and simmer 45 minutes or longer, adding water as needed to maintain original level of liquid. Add beans and simmer for another 15-20 minutes. You can make this ahead (with or without beans) and reheat. Freezes well too. Two aluminum-foil roasting pans will conveniently hold the chili (without beans) for freezing. Total volumne of recipe- 42 cups.
Preheat oven to 250 degrees. In a small bowl, combine the sugar and cinnamon. Using a serrated knife or mandoline, thinly slice apples crosswise, discarding the seeds and both ends. Arrange in a single layer on parchment-paper-lined baking sheets; sprinkle with the cinnamon sugar. Bake the apple slices, turning every half hour, until dry, 1 1/2-2 hours. Remove and transfer to racks to cool. Store in an airtight container.
Combine all ingredients in a blender. Cover and pulse on and off until the mixture starts to swirl evenly. Blend on high for 20 seconds until the drink is completely smooth.
Mix the oil, parsley, lemon juice, garlic, wine, and pepper in a nonmetallic bowl. Put the catfish into the marinade and refrigerate for at least two hours. Preheat the broiler and brush the hot rack with the marinade. Broil close to the heat for approximately 5 minutes until the fish flakes with a fork.
Heat oil in large pan and saute onions and garlic until transparent. Add jalapenos, cinnamon, cumin, basil, peanuts, cheese and chicken; stir well. Simmer for 30 minutes or until chicken is done. Just before serving add yogurt and stir.
Preheat oven to 425 degrees Fahrenheit. Beat eggs in large bowl. Stir in cinnamon, cloves, ginger, nutmeg, and salt. Add pumpkin puree and mix until smooth. Gradually stir in condensed milk. Mix until smooth. Pour mixture into pie shell. Bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake for an additional 40-50 minutes, until a knife inserted in the center comes out clean. Cool on wire rack. Serve or cover and refrigerate.
Mix pudding as directed on box and add cream cheese. Let sit 10-15 minutes then stir in cool whip. Crumble 1/2 pkg of Oreo cookies and put into bottom of 8x13 pan. Spread all of the pudding mixture on cookies in pan. Then put remaining crumbled Oreo cookies on top and keep cool till ready to serve. Enjoy!
1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add scallops, and saute 4 minutes or until done. Remove scallops from skillet with a slotted spoon; set aside, and keep warm. Add shrimp and cook until just pink in color, remove from skillet, add to scallops, keep warm. 2. Add 1 tablespoon olive oil to skillet, add onion rings and garlic to skillet, and saute for 2-3 minutes, until onions are tender. Add tomato and remaining ingredients and saute 2 minutes or until tender. Return scallops and shrimp to skillet and toss gently until blended. 3. Spoon sauce over linguini. Serve it immediately.
Thaw (if needed) and drain crabmeat. Blend softened cream cheese, chives,garlic powder and salt. Fold in crabmeat. Shape into a ball or log. Roll in pecans or parsley. Wrap in plastic wrap and chill. When ready to serve, unwrap and place on a serving dish. Let come to room temperature and serve with buttery crackers or fresh veggies.
In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent any lumps from forming. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes. Do not allow the bechamel sauce to boil. Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg. Season the sauce with more salt, pepper and nutmeg to taste. The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.
Preheat oven to 350°F. Sift together flour, baking powder and salt. In seperate bowl, combine the yogurt with the soda; set the mixture aside. Beat the egg in a third bowl, then add the oil,sugar and vanilla, and stir to combine. Add the flour mixture and the yogurt mixture alternately to the egg mixture. Gently fold in the blueberries. Pour into greased muffin tins and bake for 25 to 30 minutes.
Carefully cut feta into cubes. Add garlic slices, peppercorns, coriander seeds, capers, bay leaf to your food processor and pulse. (Or use a mortar and pestle and crush). Put feta in a jar with a top, or use a bowl to add all ingredients together. Layer ingredients starting with feta, ingredients, topping with Thyme sprigs on top. Pour enough olive oil to cover cubes of cheese. Let marinate in refrigerator for 2 weeks for optimal taste, however; even overnight can be used with good results. At end of marinating time, just simply pick out the feta. Serve with fresh toast points and some chopped fresh tomatoes and it will be ummm -- ummm -- good.
In large bowl, mix thoroughly 1/4 cup soup, the beef, bread crumbs, onion and egg. Shape firmly into 6 oval patties of even thickness. In large skillet over medium-high heat, melt margarine. Cook half of the patties until browned on both sides. Remove from skillet; set aside. Repeat with remaining patties. Spoon off fat. In same skillet, add remaining soup and mushrooms; bring to boil. Return patties to skillet. Reduce heat to low. Cover; simmer 20 minutes or until patties are thoroughly cooked and no longer pink, turning patties occasionally. Serve patties with mushroom sauce spooned over. Serve with noodles. Garnish with parsley.
Preheat oven to 325°F Crush the crackers into crumbs (use a food processor or put crackers in plastic bag and roll a rolling pin over them until they are crushed). Add the butter and sugar; mix. Press onto the base of a 9 inch springform pan. Chill in refrigerator. For the filling, place the cream cheese in a large bowl. Beat with an electric mixer set on medium-high speed for 2 minutes. Blend in the sugar. Add the flour and beat until combined. On low speed, beat in the eggs, one at a time, just until blended, scraping the side of bowl often. Add the sour cream, lemon peel and vanilla and beat just until blended. Pour the filling over the crust in the pan. Place cheesecake in pan of water while baking to keep from cracking. Bake the cheesecake for 1 hour and 15 minutes. Turn off oven and keep the oven door ajar. Let the cheesecake sit in oven for 1 hour. Transfer to a wire rack to cool completely. Run a knife around the sides. Cover, chill for 6 hours or overnight. When ready to serve, remove from the pan sides. Slide cheecake onto a serving plate. Cut and enjoy.
Mix the last two ingredients well in the spray bottle. Hang garment on a hanger. Gently mist with spray. Lightly tug and smooth the fabric and allow to hang dry.
When the fire is lit but not ready, lay out 8 pieces of foil (about 12 by 8 inches) and brush with olive oil. Shingle an eighth of the potatoes in a circle in the center of each piece of foil. Break the onion slices into rings and scatter evenly over each potato ring. Equally divide the remaining olive oil, rosemary, salt, and pepper over the potatoes. With the potato rings intact, bring the two large edges of foil to the center, sealing firmly. Fold over the other two short edges to seal. Place on a medium or medium-hot fire for 20 to 25 minutes or until the potatoes are cooked through (Cooking in foil packets is not an exact science, so remember to check one packet after 20 minutes for doneness and to make sure the bottom isn't burning. If necessary, finish cooking with another foil sheet under the packets.).
Combine first 7 ingredients. Set aside. Combine next 6 ingredients. This is the crust for the scallops. Rinse the scallops and pat dry. **(You will have better success with "dry scallops" which have not been treated with a brine that extends shelf life at the expense of taste and texture.). Coat each scallop with the spices by dipping each of the flat sides of the scallop in the mix. If you like using them, slide the scallops on skewers (should be enough for 4-12inch skewers). Lightly grease your grill rack or pan and grill the scallops over medium-high heat for about 3 minutes per side (less if they are not the extra-large). DO NOT OVER COOK! Remove the scallops from the skewers (if used) and serve over the cucumber relish.
Combine all in saucepan and bring to a boil. Reduce heat and simmer for 10-15 minutes.
In a small saucepan over low heat, melt butterscotch chips and butter. Remove from heat and cool for 10 minutes. In a mixing bowl, beat eggs, brown sugar and vanilla. Add butterscotch mixture and mix well. Combine flour, baking powder and salt. Add to batter and mix well. Stir in marshmallows, chocolate chips and nuts. Spread into a greased 13X9 baking pan. Bake at 325 degrees for 25-30 minutes or until brownies test done. I watch for the sides to pull away from pan and it is"set" when the pan is jiggled back and forth. The toothpick test works but not as well as the other because of the marshmallows. Cool completely before cutting into bars.
In a cooker bring water to a rolling boil, put in 1 tb of butter. Put in noodles or pasta, cook til done and then strain. After straining, pour in the tomato juice,. Turn the temperature down to med., put in rest of butter, cook for 1 to 2 minutes, then salt and pepper to taste. On the dish you can place parmesan cheese if you like. Enjoy!
Preheat the oven to 400°F. Combine the marinade ingredients in a 7x11 glass dish. Remove the skin and fat from the chicken, place in the marinade and refrigerate for 2 hours. Make the accompanyments while the chicken is marinating. Remove chicken from the marinade and place in a baking dish. season with salt and pepper, brush the flesh with marinade, sprinkle with parsley and pour into the pan 1/2 cup chicken broth and 1/2 cup marinade. Bake the chicken at 400 degrees for 15 minutes. Turn setting to broil for about 5 minutes until top is browned. Serve with accompanyments.
Boil chicken in stock, reduce heat and simmer until very tender. Remove chicken and reserve stock. Let chicken cool, then shred it. In a large dutch oven, brown the sausage over med-low heat. Remove the sausage and put it with the chicken, leaving the rendered fat in the pan. Add the oil to the fat (use more or less than the 3 T. depending on how much fat you have from the sausage. You need about 1/4 c. altogether.) Allow the oil/drippings to heat up over med-high setting. Add the flour and stir constantly until it becomes a medium brown color. When it is brown, turn off the heat and quickly add the okra, onion, garlic, celery, and bell pepper. Allow the sizzling to stop. Slowly pour in the stock, stirring well. Add the tomatoes, V-8 juice, green onions, bay leaves, Worcestershire sauce, thyme, salt, cayenne, black and white peppers, and bring to a boil over high temperature setting. Reduce heat and simmer 45 min. Add the chicken and sausage and allow to heat through. Adjust the seasoning as necessary and add the hot sauce if you want a little extra heat. Serve over rice.
In a bowl, combine yogurt, lemon juice, canola oil, and salt. Add cucumber, apple, and celery. Toss well.
Saute the onion in melted butter in a large saucepan until tender. Add rice, Chablis, parsley flakes, basil, paprika and onion powder. Cook over medium-high heat, stirring constantly, until most of the liquid has been absorbed. Add 1/2 cup broth, stirring constantly, until most of the liquid has been absorbed. Continue adding broth, 1/2 cup at a time, stirring until the mixture is creamy and the rice is tender. Remove from heat, and stir in 2 tbsp Parmesan cheese. Add salt and pepper to taste. Sprinkle with additional Parmesan cheese if desired. Serve immediately.
Slice potatoes into 1-2 mm rounds, bell pepper into thin strips, and chop onions. Place in skillet with a thin layer of olive oil coating bottom. Add spices and herbs. Cook covered on med-low heat for 45-60 minute. They will be meltingly tender. Let cook while you drink copious amounts of coffee and by the time you can walk and think properly, they will be ready!
To prepare the sauce: In a medium saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the cream, wine and stock and bring to a boil. Simmer over moderate heat until reduced to 1 1/2 cups, 20 minutes. Remove from the heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at a time. Add the sage, lemon juice and cayenne. Season with salt and white pepper and cover. Meanwhile prepare the chicken: In a shallow bowl, combine the bread crumbs, panko, cheese, lemon zest and thyme. In another shallow bowl, beat the eggs. Season the eggs and chicken cutlets with salt and black pepper. Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumbs. Transfer the breaded cutlets to a baking sheet lined with parchment paper. Preheat the oven to 325°. In each of 2 large skillets, heat 1/4 inch of oil until shimmering. Working in batches, add the breaded cutlets and cook over moderately high heat for 1 minute. Lower the heat to moderate and fry, turning once, until the cutlets are browned and crisp, about 4 minutes. Transfer to paper towels to drain, then keep warm in the oven on another baking sheet while you fry the rest. Rewarm the sauce over moderate heat, stirring constantly. Arrange the cutlets on plates, sprinkle with the parsley and serve with the sauce.
Place lettuce in bottom of glass serving bowl. top with half the crab, bell pepper, celery, onions, and eggs, arranging ingredients in a single layer. Top with half the dressing. Repeat layers. Top with remaining dressing. DO NOT STIR. Cover and refrigerate up to 4 hours before serving.
Cook noodles as per directions for"Al Dente", rinse under cold water and set aside until sauce is ready. Melt butter on medium-high heat. Add 1/2 of the garlic. Heat through. Add all of the half and half cream. Bring to a simmer. Add salt, pepper and sour cream. Lower heat to medium, simmer and thicken. Add the rest of the garlic and all of the parmesean. Bring back to a simmer, stirring until cheese is melted. Add noodles, toss, taste, and add salt or more cheese if needed. Top with parsley and serve.
Reserve one tomato, 1/4 of the onion, a small piece of the pepper and 1/4 of the cucumber for garnish. Chop finely and mix. Put all ingredients in a food processor and blend until smooth. Serve chilled, garnished with reserved vegetables, and croutons if desired.
Pound the ginger, turmeric and black pepper with mortar and pestle. Mix the sliced onions with the chilies. Heat the oil, and butter in a deep pan, add the mustard seeds, when they start to pop add the bay leaf. Stir. Add the onions and chillies, fry till just golden. Add the cinnamon, garlic and cardamoms, fry 1 minute Add the ginger paste, cloves and curry leaves. cook 1 minute. Add the chicken and cook for 3 minutes. Pour in the coconut milk and stock and cook for 5 minutes. Add the frozen vegetables and potatoes, sprinkle with garam masala. Cook till the potatoes are tender. Serve with good crusty bread as a super dish, or with boiled rice as a main course.
In a small saucepan over medium-low heat, heat the butter, garlic and cayenne. Cook until the garlic is soft, about 3 minutes. Add the wine, raise the heat to high, and cook until reduced by half. Allow to cool. Stir in 2 tbl. of the parsley. Pour the butter mixture over the shrimp. Add the salt and toss everything to coat evenly. Grill the shrimp over high heat (or you can cook in a skillet on the stove, but they are better on the grill), turning once, until just cooked and opaque, about 3-4 minutes total. Meanwhile, cook the pasta al-dente. Drain and toss with the olive oil, parmesan and remaining parsley. Transfer the shrimp to a bowl and squeeze the lemon over them. Toss. To serve, put a bed of pasta on each plate and top with 4 large shrimp, and a sprig of parsley.