HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat gas grill for high heat. In a small bowl, combine cumin, chili powder, paprika, garlic powder and salt and pepper Mix well. Trim off the membrane sheath from the back of each rack. You can do this by running a small, sharp knife between the membrane and snip or"shimmy" off the membrane as much as possible. Don't skip this step because it prevents the ribs from being chewy. Sprinkle or "throw" as much of the rub onto both sides of the ribs as desired. Do not rub the spices in, because the ribs will turn too dark and spicy. You may have some spices leftover, depending on your taste. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Brush grate with oil, and lay ribs on top rack of grill. Reduce heat to low, shut grill, and leave undisturbed for 1 hour. Do not lift lid at all during this time period! After one hour check for doneness, depending on your grill you may need to continue cooking for another 10-15 minutes (our grill takes one hour exactly). Brush ribs with barbecue sauce and grill an additional few minutes until sauce is slightly absorbed and a little brown around the edges. Serve ribs as whole rack or cut between bones and pile individual ribs on the platter.
Combine 1 cup butter (or shortening) and milk in a small saucepan. Heat until butter is melted; set aside to cool. Dissolve yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and the yeast mixture in the egg mixture, stirring to blend. Add the flour and baking powder; stir until no dry patches remain. The dough will be wet and sticky. Cover and refrigerate overnight. Divide dough into four parts, and roll each part into 1/2 inch thick circles on a floured surface. Spread surface with the melted butter. Cut each circle like a pie into 8 or 12 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled (1-3 hours, depending on the temperature and altitude.) Preheat oven to 400 degrees F (200 degrees C.). Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown. Note: Prep time does not contain overnight or rising time.
Mix together the coffee mix, hot water and sugar in a lare bowl or pitcher. Add the chocolate syrup, vanilla and milk; mix well and cover and refrigerate overnight. Serve either hot or cold with a scoop of icecream on top of each serving.
Whisk together mayo, lime juice, ginger and sesame oil. Add cole slaw mix, cilantro and onion and mix together. If desired, you can use 2 Tb mayo and 1 Tb chipotle mayo for a little spice.
Spread cinnamon sugar onto a small plate or saucer. Run the lemon wedge along the rim of 6 champagne glasses, then dip the rims into the cinnamon sugar. Combine apple cider and schnapps in a measuring cup. Divide evenly among prepared glasses. Divide sparkling wine among glassses. Garnish with cherry.
Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet. In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust. Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours. Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.
Combine whipping cream and brown sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes. Stir in sweetened condensed milk. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable.).
Turn an apple on its side. Insert one end of a toothpick into a gumdrop and stick the other end (wider end facing out) into the bottom of the apple core to form a snout. *Note: For me it was easier to stick the toothpick into the apple then push the gumdrop into the toothpick. Read *Note above: Break toothpicks in half and affix four gumdrops (wider end of gumdrops facing out) as feet. Set clove nostrils in the nose and clove eyes above the snout. Twist off the stem, poke a hole with a toothpick, and insert an inch-long piece of shoestring licorice into the hole to make a tail. (I tried to make the tail corkscrew as shown on the Family Fun website but it didn't work well). Finally, cut a piece of fruit leather into a rectangle measuring 1 by 1/2 inch, then cut again on the diagonal to form two equal-size triangles. Affix upright triangles with small pieces of toothpick or icing gel to create ears, then bend over the upper portion of each triangle to cover the spot where the toothpick shows.
In medium bowl mix 1 1/2 c boiling water and 1 1/2 tsp baking soda with the dates. Set aside to cool. Beat together margarine,1 c sugar and eggs in large bowl. To this add vanilla extract and date mixture. Add flour, 3/4 tsp baking soda and salt. Pour into greased and floured 13x9 pan. Sprinkle 1/4 c sugar, nuts and chocolate morsels on top. Bake @ 325 degrees 45 minutes. The difficult part: set aside until the next day to eat.
Mash up the avocado until creamy. Add lime and salt and mix well. Stir in Mayonnaise and you're ready to spread! Will keep about a week in a covered container.
Mix the dry ingredients and the lemon zest together. Add the cold butter that has been cut into small pieces. Slide your hands though the mixture making curls of the butter,. ( this will make a flaky product). Store in a cupboard up to one month. One batch;. 2 cups master mix. Wet Ingredients; for one batch. 1/2 Cup whipping cream. 1/4 Cup 2% milk. 1 egg. 1 teaspoons vanilla. Mix the wet ingredients and pour all at once into the dry. Gently mix. with a fork and dump onto a floured counter. Fold over a few times, til. mixed. ( can add raisins etc. at this point). Form into a round, and cut 8 pieces, then place them onto a baking sheet or cast iron pan. Brush tops with milk. Bake for 20 to 25 minutes.at 375°F Note; can roll it out into a rectangle and put the toppings on and roll. up like a jelly roll and cut into 8 pieces, then place on sheet and bake. as directed above. Optional ingredients;. Sweet;. 1 Cup raisins 1 cup dried apricots, chopped. Savory;. 1/2 Cup bacon pieces. 1/2 c green onion, chopped. 1 Cup shredded cheese.
Mix the sugar, juice, eggs, oil and vanilla together in a mixer at medium speed for about 10 minutes, until smooth. Sift the flour, baking powder and salt together, and slowly add to the wet mixture, scraping down the sides of the bowl to mix thoroughly. Mix the apples, sugar and cinnamon in a separate bowl. Spray a bundt pan with non-stick spray. Pour half of the batter in the bundt pan, then top with half of the apple mixture. Alternate layers again to finish the batter, then the apples. Bake at 350 degrees F for about 70 minutes, or until done. Cool cake partially in pan, then invert cake onto a cooling rack to finish cooling. This also makes great muffins, but cut the baking time down to about 45-50 minutes for muffins.
Melt butter over low heat (do not burn or sauce will take on nutty flavor). With a whisk, mix in the cream cheese and whisk until completely combined. (At first it will seem like it won't combine, but keep stirring until it does). Add milk and flour and continue to whisk. Once it heats up and is smooth add parmesan cheese and salt and pepper and stir to combine. Let it sit for a few minute to thicken. Lower fat recipe. Follow directions above--it will be slightly thinner, but will thicken upon standing.
If using frozen fish nake sure it is fully thawed and patted dry of any moisture. Drizzle half the lemon juice on one side of the filet, sprinkle on the pepper & oregano,then pat them on the fish. Turn the filet over and repeat with the lemon & spices. Turn you heat to medium, heat a large skillet & lightly spray with oil or Pam. Add the fish, tomatoes & Jalapeno, cover. Cook for 3 minutes, flip the fish and stir the tomatoe, cover. Finish cooking apprx 3 more minutes. Simple & easy serve with rice or noodles.
Cook pasta according to package directions. Drain and cool. In a small bowl, combine liquids thoroughly with the sugar. Whisk thoroughly until the sugar is dissolved. Add sauce to cooked noodles and mix with hands until they are evenly coated. I refrigerate the salad for a few hours and mix periodically to allow the sauce to absorb into the noodles. Before serving, add sesame seeds, carrots and green onions. Toss and serve.
Arrange chicken in a baking dish. Combine other ingredients; pour over chicken. Cover and bake at 350 degrees for 1 1/2 to 2 hours. Sauce should have thickened by then, if not, remove chicken and cook sauce for a few minutes on the stove.
Grease and flour 2 (9-inch) round cake pans. Prepare Cake mix according to package directions using 1 cup water, 1/4 cup oil, 3 eggs and 1 pkg (4-serving size) Jell-o French Vanilla Flavor Instant Pudding & Pie Filling. Place one baked layer on plate. Spread 1/3 cup seedless raspberry jam to within 1 inch of edge. Top with second layer. Spread 1 can Creamy Supreme Vanilla Frosting over sides of cake, bringing frosting just over top edge. Top with 1/2 cup seedless raspberry jam; spread evenly. Garnish with fresh raspberries.
In a mixing bowl, cream butter and sugars. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle. Roll dough into 1-inch balls, then roll in additional sugar. Place 2-inches apart on ungreased baking sheets. Bake at 325° for 10-12 minutes or until golden brown. Immediately press a chocolate kiss into the center or each cookie. Cool on wire racks. Combine glaze ingredients; drizzle over cookies.
In a medium bowl, toss the diced carrots, potato, zucchini and onions with the chiles, ground coriander and ground turmeric. In a large saucepan, heat the vegetable oil. Add the ginger and cook over moderate heat until golden, about 1 minute. Add the seasoned vegetables and cook over moderately high heat until they just start to brown around the edges, about 4 minutes. Add the tomatoes and half of the cilantro, cover and cook until the vegetables are tender, about 10 minutes. Stir in the edamame and cook for 2 minutes longer. Remove from the heat. Stir in the yogurt and lemon juice and season with salt. Transfer the vegetables to bowls, garnish with the remaining cilantro and serve with the warmed pitas.
Place breasts in crock pot, pour pineapple on top of chicken and then pour sauce over all. Cook on low for 6 hours.
Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute. Add the chicken and stir-fry for 5 minutes or until golden. Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp. Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well. Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine. Serve with noodles or rice.
MIX first 3 ingredients. Spread on tortillas. Sprinkle on remaining ingredients. Then roll and wrap tightly. Chill 2 hours. Cut off roll ends. Then cut rolls into 1 inch slices. Ready to eat. Bet you can't make them without snitching some. I also like these made as they are with little baby dill pickles added in the middle and then rolled and chilled.
Preheat oven to 350 degrees. Place hot spinach in a medium size bowl. Add cream cheese and sour cream and blend well. Stir in bread crumbs (or matzo meal) and seasonings. Add beaten eggs. Pour into a 8 inch square baking dish coated in cooking spray. Bake for 45 minutes.
To make the paste, put in your food processor: the prawns, salt, egg, ginger, soy, onions and sesame oil, process into a paste. Cut the bread into rectangles, approx 3 per slice. Spread the prawn paste on the bread, with a slight mound in the center. Put the sesame seeds in a small bowl and press the paste side into the seeds. Heat the oil to a medium heat and deep-fry the toasts paste side down for 2 to 3 minutes then turn them over and fry until they are golden brown. Remove from the oil, drain on paper kitchen towel. Repeat process until they are all done. NOTE: Use bread that is not fresh, if it is, dry it out in your oven, it will absorb less oil You can also make the paste by hand chopping everything very finely.
Slice beef across the grain into bite-size strips. (If beef is partially frozen it is easier to slice). Combine green onions, soy sauce, garlic, sesame oil, sesame seed, red pepper flakes, sugar and pepper; add meat and marinate 30 minutes at room temperature. Drain meat, reserving marinade. Dissolve cornstarch in water and add to reserved marinade, mixing well. Preheat wok or large skillet over high heat; add 1 tablespoon oil, then add carrots and stir fry 3 minutes. Add broccoli and cauliflower slices and stir-fry 2 minutes (until vegetables are crisp-tender). Remove vegetables and keep warm. Add remaining oil to pan. Add half the beef to hot pan and stir-fry 2-3 minutes (until brown). Remove beef and stir-fry remaining meat. Return all meat to pan. Stir marinade a little and pour into skillet or wok. Cook and stir until thickened and bubbly. Stir in the vegies. Cover and cook 1 minute. Serve over hot rice.
In medium mixing bowl combine Jello powder, drymilk, cocoa, sugar and flour. Set aside.With electricmixer, beat alternately. into the egg whitemixture a cup at a time with the vanilla,. applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper&#8722;line cupcake wells. Bake at 350 degrees about 18 to 20 minutes or until tester comes out clean. Cool in pan on wire rack. 10 minutes then remove.
Place the potatoes, onions, chicken, carrots and turnip roots in a 5L (about a 6 quarts) pot. Add enough water to generously cover the ingredients (by about 3 inches). Add a pinch of salt. Bring to boil over medium-high heat. When the water starts boiling lower heat to a simmer. Let it do that, uncovered, until meat and potatoes are almost done (about 20 minutes). Add pasta and turnip leaves. Allow pasta to cook al dente. Correct salt to taste and it's done! To serve: Remove chicken and shred desired/needed amount. Place the rest of the chicken back in the pot (since I'm very lazy I usually just grab the piece of chicken I want with a pair of tongs or a fork and shred it in the bowl using my fork and spoon); Ladle soup into a (big) bowl. Garnish with a splash of red wine vinegar or a good squeeze of lemon. Add pepper and/or tabasco, if desired. Note: I'm still a student so I never use stock (bescause I've never made any and I've never seen those practical little xartons of ready made made stuff), which is why I cook the chicken with the bones and neck and all, but if you have homemade chicken stock use it and just add the parts of the bird you like (breast, thigh) cut into bite size pieces; I'm sure it will be just as good, if not better! :).
Preheat oven to 350 degrees (320 when fan assisted). Beat softened butter until creamy, then slowly add sugar, vanilla and amaretto until you have a thick batter. Add the egg and beat on high for about half a minute. Mix rice flour with corn starch and baking powder, then stir in the almond flour. Stir flour mix into butter mix until well combined. With two teaspoons drop small heaps onto parchement lined cookie sheet. Bake cookies about 12 minutes. If you like your cookies decorated, brush them with egg yolk before baking and decorate with colored sugar, falked coconut or whatever you like :-). Enjoy!
CAKE: Beat sugar, eggs and oil together. Add flour, salt and baking soda. Add fruit cocktail with the juice; mix well. Pour batter into a greased and floured 9x13x2 inch pan. I use Kittencal's professional pan coating. Sprinkle coconut over batter. Bake at 350 degrees Fahrenheit for 45 minutes. FROSTING: Place butter, sugar and evaporated milk in a medium size saucepan. Bring to a boil,stirring constantly, for 5 to 6 minutes or until it begins to thicken. Remove from heat. Add vanilla extract, coconut and nuts. Spread mixture onto cake while both are still hot. Serve warm or at room temperature.
Cook pasta. Drain and rinse under cold water until noodles are cold. Put cold noodles into bowl. Pour Ranch dressing over and coat noodles. Chop pepper, red onion, cucumbers and tomatoes and add to bowl. Add Salad Seasoning and mix together. Refrigerate until time to serve.
Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours. (Note: For a potato salad with a kick, add 2 seeded and minced jalapeno peppers.).
Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry. Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil. Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper. Whisk together miso and water. Whisk in vinegar, ginger and lime juice. Drizzle sauce over eggplants and garnish with scallion.
In a large saucepan, bring stock to a simmer. While the stock is heating up, drain sun-dried tomatoes, reserving the oil. Coarsely chop tomatoes and set aside. In a large skillet, warm 2 tablespoons tomato oil, add onion and saute until translucent, about 6 minutes. Add rice to the pan and stir until white spots begin to appear in the center of the grains, about 1 minute. Spoon a ladle full of the vegetable stock into the pan and cook on low until all of the stock is absorbed, about 2 minutes. Continue adding stock one ladle full at a time until the rice is tender and the mixture is creamy, approximately 20-25 minutes. Add cheeses, sun-dried tomatoes, 2 tablespoons of remaining tomato oil, basil, salt, and pepper. Mix well and serve.
In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes until thickened. In a greased 13-inch x 9-inch x 2-inch baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350°F for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley, if desired.
Heat oven to 350°F. Grease bottom of 9x5x3-inch loaf pan. Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 day.
Preheat oven to 350°F Spread jalapeno jelly into the bottom of pie shell. In a bowl, toss apples with lemon juice. In a separate bowl, combine sugar, flour, cinnamon, nutmeg and brown sugar. Sprinkle sugar mixture over apples, toss and spoon into pastry shell. Sprinkle jalapeno pepper over apples. For topping, combine sugar, flour and butter with a pastry blender to form crumbly mixture. Stir in grated cheese. Sprinkle over pie. Bake 45 minutes, or until golden.
Preheat oven to 375°F. In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil. Cook until mixture thickens, about 1 minute. Remove from heat and transfer mixture to an 8-inch square baking pan. To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk and stir until flour mixture is evenly moistened. Drop 8 tablespoons of topping mixture onto peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.
1. Preheat oven to 350°F 2. Bake chicken for a 1/2 hour or until done; cool. Cut into bite size pieces and place in baking dish. 3. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally. 4. Add broth and simmer another 15 minutes. 5. Pour over chicken, cover and bake for 30 minutes. Remove lid, bake for 15 minutes. 6. Serve over rice.
Preheat oven to 450 degrees F. In a large skillet melt butter over medium heat and cook onion until caramelized, about 6 minutes. Remove onion onto separate plate, set aside. In same pan saute shrimp until bright pink and cooked through. Remove shrimp to separate plate, set aside. In same skillet drizzle 1/2 tablespoon olive oil. Saute spinach until wilted, remove pan from heat. Place pizza crust on stone or on baking sheet, spread alfredo sauce out evenly over crust, leaving 1/2 inch border around crust. Spread spinach, onions, shrimp and mozzarelly evenly. Season with salt and pepper to taste. Bake for 8-10 minutes or until cheese is melted and dark brown in spots.
Mix ricotta, honey and cinnamon. Spoon mixture into a piping bag with a star tip. I use a #18, but any size will work as long as it is large enough for the ricotta mixture to be piped through it. Take each apricot and roll it in your fingers to reveal the hole made when the pits were removed. Pipe the ricotta mixture into this hole, filling the apricot.
Saute leek and mushroom in oil in instant pot using the lower saute setting (can change it by hitting the adjust button a few times. Add carrots, potatoes, celery, water, herbs, worcestershire sauce and salt and pepper. Stir well, then add water and stir again. Set instant pot to 13 minutes on Stew function (or less if you like your veggies less done). Meanwhile, saute seitan in a skillet on the stove and set aside. Do a 15 minute natural release then release the pressure, putting a towel over the valve if you want to contain the steam. Open lid, add seitan, peas, and flour slurry, set to Saute and cook down a minute or two to thicken it a bit.
Stir cream cheese and sour cream in a medium bowl until blended. Heat oil in a medium skillet. Add onion, salt and pepper and cook, stirring occasionally, 8 minutes or until onion is soft, but not browned. Let cool completely. Stir into cream cheese mixture along with sliced green onion. Cover and refrigerate at least 30 minutes for flavors to blend. It's best if chilled over night.