HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs, brown sugar, vanilla, sweet potato puree, and milk. Stir in dry ingredients until incorporated. Fold in chocolate chips. Bake at 375F in lined or greased muffin tin for 15-18 minutes or until done.
Preheat oven to 350 degrees Fahrenheit. Place one package of corn, sugar, all-purpose flour, cornmeal, salt, butter, milk and eggs, in order listed, in a large food processor. Process until mixture is smooth, stopping to scrape down sides. Transfer corn mixture to a large bowl. Stir in chives and remaining corn. Pour mixture into a lightly greased 2 quart baking dish. Sprinkle with Parmesan cheese. Bake for 40 to 45 minutes or until set. Garnish with chopped chives.
Cream together sugar, margarine, eggs and vanilla. Add flour, cornstarch, salt, baking soda. Stir in chocolate chips, mix well. Drop by spoonfuls on an ungreased cookie sheet. Bake at 350* for 13 minutes. Note: depending on the size you make your cookies, the yield can be different than posted!
For satays: slice beef thinly and then into 1" strips. Thread the beef onto the skewers and place in a shallow pan. For marinade: Combine fish sauce, soy sauce, coconut milk, ginger, garlic, lime juice, curry powder and honey together until well mixed in medium-sized bowl. Pour over the top of skewers. Cover and refrigerate for at least 30 minutes, and up to 2 hours. For sauce: Heat oil in medium saucepan and add the ginger, garlic, shallots, lemongrass and kaffir lime. Saute over medium heat for 5 minutes. Add the turmeric, coriander seed, brown sugar, lime juice, coconut milk and macadamia nuts. Bring to a boil, then simmer for 10-15 minutes until nuts have softened. Puree sauce in food processor or blender until there are no more lumps. Let cool completely. Remove satays from marinade, pat dry and grill over high heat until the meat is just cooked through. Serve hot with cool dipping sauce.
Melt butter in a medium saucepan over medium heat; add in peas, rind, and juice. Cook, stirring occasionally, 8-10 minutes or until thoroughly heated. Stir in fresh mint, salt, and pepper. Garnish with orange rind curls.
Mix the cornstarch with the vegetable broth in a measuring cup and set aside. In a small saucepan over medium heat, saute the garlic and thyme in the olive oil for about 4 minutes. Add the vegetable broth mixture, mustard, lemon juice, and capers. Stir often, using a whisk. Once the sauce is bubbling, lower the heat to low and simmer for about 3 minutes. The sauce should be on the thick side. Let cool a bit before serving; this sauce tastes great just above room temperature.
Saute bacon in heavy medium skillet until brown and crisp. Using a slotted spoon, transfer to paper towel to drain. Whisk together mayonnaise and vinegar. Gradually whisk in oil, then cheese. Season with salt and pepper to taste. Toss lettuce leaves, half of the cherries and half of the bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.
For the marinade: In a small bowl, mix the spices, salt, pepper, lime juice, and oil to make a paste. Place the steak in a shallow dish and rub the paste evenly over both sides. Cover and let marinate for 1 to 4 hours. For the salsa: Light a charcoal grill about 30 minutes before you're ready to cook or preheat a gas grill to medium-high. Slice off the leafy top of the pineapple and just enough of the bottom so the fruit rests flat on a cutting board. Slice off the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any "eyes" with a paring knife and discard. Slice the fruit away from the core in 4 or 5 slabs. Place the pineapple slabs on the hot grill and grill until the fruit is just beginning to show some browning, 1 to 2 minutes per side, 4 to 5 minutes per side if you want it charred. Let the pineapple cool for a few minutes, then dice. In a medium bowl, mix the diced pineapple, onion, cilantro, lime juice, vinegar, olive oil, salt, and chile and blend well. To cook the steak: Grill the steak for 5 to 6 minutes on each side, or slightly longer for well-done meat. Remove from the grill and let rest for 10 minutes before slicing. Meanwhile, place the tortillas on the hot grill and grill for 10 seconds on each side, then wrap in a cloth napkin to keep them warm. Slice the steak across the grain into 1/2-inch-thick slices and arrange on a serving platter. Place the tortillas and the bowl of salsa on the table and serve family-style.
While using gloves, wash the poblano peppers. Using a sharp paring knife cut a slit lengthwise from the stem to the tip of chile leaving the stem in tact. Carefully, cut away the seeds, rinse the inside of the chilies, and set aside. In a large bowl mix, the chopped onions, garlic, the cooked diced chicken, seasoning salt, tomato, cheese and add 2 tablespoons of the olive oil. Mix together well. In a separate bowl, mix breadcrumbs and Parmesan together for a dry mix. Preheat oven to 350 degrees Fahrenheit. Coat the cake pan or skillet with olive oil. Stuff the peppers with the mixture, use toothpicks to help sew them together. Using the remaining tablespoon of olive oil, lightly brush the outside of the chilies; place them in the dry breadcrumb mix; sprinkle all over the outside. Place them cut side up in the baking pan or skillet. Cook for 1 hour or until peppers are done. Serve on top of a bed of saffron rice.
Beat all ingredients together completely and chill at least 1 hour. Serve with raw vegetables.
Chop the celery, cabbage, spinach, and green onion finely and by hand; it is important to chop the vegetables by hand: because a food processor will make them mushy and the juices will be lost in cooking. Saute the onion in oil until brown and then add the garlic, ginger, paprika, Sichuan pepper, and mint; cook the spices briefly, then remove from the heat and add the soy sauce and salt. Add the cooked mixture to the raw chopped vegetables, toss lightly with your hands to mix all together. Fill the momos and steam for 5-7 minutes.
In a medium bowl beat eggs and milk together. Stir in cheese. Melt butter or margarine in a non-stick frying pan. Swirl to coat the pan. Add the egg mixture and cook, stirring constantly, until cooked through but not browned. Remove from heat and cool completely. Package into individual meals. This meal should keep for three days in the refrigerator. Freeze any meals that won't be used within that time.
Preheat oven to 400 degrees. In a food processor, combine all of the ingredients, except the oil. Mix on medium-high speed until well blended. Shape the mixture into 1-1/2-inch balls and place 2 inches apart on a cookie sheet sprayed with nonstick cooking spray. Flatten the balls to about 1/2-inch thickness with the bottom of a heavy drinking glass. Brush the falafels with the oil and bake for 20 minutes, until golden brown on both sides, turning halfway through the baking.
Preheat oven to 400- degrees F. In a large bowl whisk together flour and sugar. Using a pastry cutter or two knives, work butter into flour until it resembles coarse meal. In a small bowl whisk egg and milk together. Add one cup of the milk/egg mixture to the flour/butter mixture, mixing with your hands until a soft dough is formed, adding milk by the tablespoons if needed. Reserve remaining milk mixture. Transfer dough to a floured board. Pat dough into 1-inch thick rectangle. Using a 3-inch round cookie cutter (or a coffee mug), cut out the scones. Gather remaining dough and repeat until you use up all the dough. You should get 12 scones. Put scones on a lightly floured cookie sheet about 1/2 inch apart. Brush tops of scones with remaining milk mixture. Bake for 20-25 minutes or until golden brown. Transfer to a cooling rack to cool. Serve scones with jam or cream.
In medium skillet over medium-high heat, cook beef and chili powder until beef is browned, stirring to separate meat. Pour off fat. Add salsa. Reduce heat to low and heat through. Serve over potatoes. Top with cheese.
On a lightly floured surface, stretch and roll pizza dough to a 12 in circle. Place on lightly greased pizza pan, or regular pie plate. Allow dough to rise in warm, draft free location 30 minutes. Meanwhile in medium frypan, heat oil over medium low heat, stir in onion. Cook, stirring frequently 15 minutes or until onions are softened and light golden brown. Stir in garlic and sugar and cook 5 minutes longer. Place onion mixture on top of dough, sprinkle with rosemary and salt, if using. Bake at 400F for 20 minutes or until dough is puffed and golden brown.
Place in saucepan. Cook over moderate heat for 5 minutes. Store in plastic bag in fridge.
If using canned salmon, drain and pick over to remove hard cartilage and bones. Finely chop onion. Using fork, flake the salmon and then combine in a medium bowl with onion, egg, bread crumbs, Worcestershire, hot sauce, black pepper, cheese and parsley. Using about 1/3 cup salmon mixture for each cake, shape the mixture into rounds about 1/2" thick. Sprinkle flour on a plate and dredge the patties, coating well, but dusting off excess flour. Place patties in the refrigerator and let set for 30 minutes. Heat the butter in a large skillet until foamy and hot. Add the patties and brown both sides, cooking about 5 minutes. Remove the patties from the pan and drain on paper towels.
Add M&M's, almonds (VERY IMPORTANT-SHAKE OUT EXCESS SALT!), peanuts, and raisins to a large bowl or bag. I prefer to use only half of the raisins but that's just me. Mix it up. Store in airtight container or zip-lock bag. Enjoy!
Combine the eggs and milk and whisk till combined. Place the bread into the egg mixture. In a saute pan melt the butter or oil and saute the onions and garlic till soft. In a large bowl combine all of the ingredients (let the onions cool a bit). Form into a loaf shape on a baking tray (with sides to catch the grease). Bake at 350°F for 1 hour and fifteen minutes or till done to your liking. Let rest 5 minutes before slicing.
Combine tomato juice, carrots, celery, bell pepper, Worcestershire sauce, bouillon, and tarragon in slow cooker. Cover and cook on high 4-5 hours, adding spinach during last 15 minutes. Process soup in processor or blender until smooth. Season to taste with salt and cayenne pepper. Serve in shallow bowls; sprinkle with chopped onion, egg, avocado and croutons.
Put pork and chopped suey choi in a large glass bowl. Don't let any pork drippings (water, etc) get in the bowl. Add 5 TB soy sauce, 1 TB sesame oil, garlic, ginger, and salt. Stir until seasonings and cabbage are evenly mixed. Add egg and mix. Add flour and mix. Meat mixture should be holding together like for meatballs. Add more flour if needed. Bring about 4 cups of water to boil. Add 1 bouillon cube. Drop 6-7 meatballs into the broth at a time. Takes about 8 minutes per batch to cook. I always pull the biggest one in the batch out and cut it open to check it is well cooked. Don't let it boil too vigorously or they'll fall apart. Continue boiling by batches until done (makes about 25). Discard broth. Can refrigerate meatballs at this point if making ahead. Broth: Heat 6 cups of water, chopped onions, rice noodles and 2 bouillon cubes in a large pot. Add meatballs. Once heated through, add cabbage leaves, reserved soy sauce and sesame oil. Reduce to simmer or shut off, garnish with 1 chopped green onion, and serve.
Make sure the steaks are trimmed of all fat that you want - leave some on as this is a source of great flavour. Grind over with as much black pepper as you want and set to one side. Make the butter, which is better done the night before use. In a mixing bowl, mash all the ingredients together with a potato masher and then whisk to combine. The finished butter can then be placed in a serving bowl or rolled in grease proof paper to a sausage shape. The latter can be frozen and the former is best refrigerated. Cook the steak in a hot pan or on the open slat of your very hot barbeque - leave to sit for 2 minutes. Turn to cook on the other side. Cook the meat a further 2 minutes - turn onto a spot which has medium heat and cook for 3 minutes on each side and your steak will be cooked medium. If you want rare, cook it only 1 minute on each side and well done will need 5 minutes each side after the initial sealing of the meat. Lift meat onto a warmed plate and leave to sit for 3 minutes. Serve onto individual plates with the butter cut into rings, 3 cms thick; if using the bowl method, remove the butter from the refrigerator 20 minutes before use and serve with a spoon on the side. The butter is delicious as it melts over the steak. Serve with barbequed sliced potatoes and a green salad. GARLIC CONFIT----------. Trim about a third of the garlic head away and discard. Pack the whole garlic into a saucepan, root down and cover with the oil. Cook over really low heat for 1 hours - the garlic will brown slightly; the slower the cooking, the more flavour is released. Remove from the heat, cool and then pack into a suitable storage container with the oil. The garlic can be used wherever - great crushed and on heated ciabatta or in mayonnaises. The oil is sensational for salad dressings and cooking.
In large skillet, cook mushrooms, onion, garlic, salt and pepper in 1/4 cup butter over medium heat until just done. Remove from pan, and set aside. Drain all except 2 Tbsp butter from pan. Lightly coat meat with 2 Tbsp flour, 1/2 Tsp salt, and 1/2 Tsp pepper, and sear over high heat until just browned. Remove meat from pan, and set aside. Add 2 Tbsp butter to pan drippings, and blend in remaining 4 Tbsp flour, tomato paste and beef broth. Cook, whisking frequently, until smooth and thickened, about 6-8 minutes, scraping bottom of pan to incorporate browned bits from meat. Return meat and mushroom mixture to pan. Stir in half of sour cream and half of sherry, and cook just until thoroughly heated, but do not boil. Add remainder of sour cream and sherry, and blend thoroughly. Serve immediately over noodles.
Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat. In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix. Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated. Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!
In 2 to 3-quart saucepan over medium heat, melt butter. Add onion; saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes. Remove 1 cup of potato cubes with slotted spoon; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Alternately, blend with an immersion blender straight in the pot until smooth. Mix in reserved potatoes and the broccoli. Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper.
Preheat oven to 200F. Heat oil in a heavy skillet over medium heat. Place almonds in shallow baking dish. Beat eggs to blend in medium bowl. Dip salmon into eggs, turning to coat, then dip salmon into almonds, pressing firmly so that almonds adhere to fish. Place salmon in skillet and cook until opaque in center, turning once, about 5 minutes. Transfer salmon to baking sheet and keep warm in oven. Add lemon juice and capers to skillet. Increase heat to medium high; boil until reduced slightly, 1 minute. Add butter, whisking just until melted. Transfer each salmon fillet to a plate; top with sauce. Garnish with lemon slice and parsley.
Cut about 1/2 inch off the top of the garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into small casserole dish or baking pan, drizzle olive oil over it, and cover with foil. Bake in a preheated 325 degree oven for 1 hour. Remove the garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce, brown sugar, & cayenne pepper in a medium saucepan over medium high heat. Stir occasionally until mixture boils. Reduce heat until mixture is just simmering. Squeeze the sides of the head of garlic until the roasted garlic is squeezed out. Add remaining ingredients to the pan and stir. Let mixture simmer for 50 minutes, or until sauce has reduced by half and is thick and syrupy. Make sure it doesn't boil over.
*This recipe does not contain any cold water Combine Knox gelatin and Jello with boiling water and whisk until completely dissolved (about 2 minutes). Pour into a lightly greased 9x13 pan and let set in refrigerator until firm. Cut into squares or use cookie cutters.
Brown hamburger (I use the microwave) and drain. Add taco mix and water, mix. Heat thoroughly, about 2 minutes in the microwave, stirring once. Layer ingredients on each plate. I use the following order: chips (crunched up), meat, cheese, lettuce, tomato, onion, black olives, taco sauce and sour cream. Use whatever taco toppings you enjoy. Mix and eat.
Heat frying pan med heat with about half an inch to 1 inch or evoo (or whatever kind of oil you would like). Mix first 5 ingredients in pie tin, shallow bowl or plate. Put that aside. In a small bowl mix beaten egg with lemon juice and zest. coat chicken In egg mixture then bread with cheerio mix (repeat if desired until mixes are gone. I always bread twice). place chicken into frying pan with oil and cook on each side for about 6-7 mins or until golden.brown.
Mix all ingredients well,. Serve over crushed ice. Repeat until you have trouble measuring :).
Cook pasta according to package directions; drain. Add vegetables and toss lightly. Add combined mayonnaise, picante sauce, and cream; mix well. Cover and refrigerate at least two hours before serving to allow flavors to develop. Garnish w/ pepper slices.
Broil the liver on both sides until just cooked (do not overcook the liver!) cool completely, then cut into about 1-1/2 inch pieces; set aside. Saute the onions in 4 tablespoon oil until caramelized (this should take about 15-20 minutes; cool slightly. Process the cooked chicken then measure out 1/4 cup. Process the liver and onions in a food processor until minced; add in all remaining ingredients along with the 1/4 cup minced chicken; process until blended about 10 seconds, scraping down the sides of the bowl if necessary. Season with salt and lots black pepper. Transfer to a bowl, cover and chill for a minimum of 3 hours or overnight before using. The mixture will firm up when chilled (make certain to keep a spoon handy near the fridge, you won't be able to stop tasting this LOL!).
Brown scallops in 3 Tbsp of the butter. Cook 2 minutes. Remove. To skillet, add shallots, mushrooms, tomatoes. Cook 2 minutes. Add wine- cook till reduced by 1/2. Add cream and salt and pepper. Cook 3 minutes. Return scallops and add the 1 Tbsp butter. Heat through.
Heat 1 tablespoon oil or chicken fat in a large saucepan. Add onions, carrots, and garlic and saute until golden brown (about 10 minutes). Add tomatillos, chile, and chicken stock. Bring to a boil over high heat. Reduce heat, cover, and simmer for 15-20 minutes. Remove from heat and let cool, then puree in blender in batches, or use an immersion blender. Season to taste. If not spicy enough, gradually add cayenne pepper, chili flakes, or hot sauce to suit your taste. Reheat on medium-high heat and add chicken. Serve immediately, or within a few days, or process in a pressure canner using 10 pounds of pressure for 80 minutes, or using instructions for your canner.
Heat the oil in a pan, add the onions, potatoes and the green peppers. Season with salt, pepper, cayenne pepper and cook over low heat until softened. Add the tomatoes. Increase heat to Medium. Break the eggs in a bowl and beat. Pour the eggs into a pan, scramble eggs to your preference of doneness. Serve hot.
Cook and drain pasta according to package directions. In large skillet saute green onions. Add 1 cup of broth. Combine 1/2 cup broth with cornstarch and set aside. Add crab meat and red peepers and creole seasoning. Bring to a boil. Add cornstarch stock and simmer until thickened. Add half and half and simmer 3 minutes. Serve sauce over fettucine.
Combine mustard, oil, garlic, tarragon, paprika, and pepper flakes. Wash potato pieces and pat dry with paper towels. Add to spice mixture and toss to coat well. Very lightly grease a baking sheet. Add potatoes in a single layer. Bake in a preheated 350F oven for approximately 35 minutes or until potatoes are tender. Sprinkle with salt, if desired.
Combine all ingredients together and pour over fish in a plastic ziplock bag or shallow dish. Allow to marinate for at least 30 minutes. Remove fish from marinade. Grill fish (or broil), 3 minutes per side, or until cooked through.
In a dutch oven casserole, stir together all ingredients, excluding parmesan and parsley. Cover pan and simmer mixture for 30 minutes, or until rice is tender and liquid is absorbed. Fluff rice with a fork and serve, sprinkled with grated cheese and parsley. If adding peas, add at the end of the cooking time, cover and let rest until peas are warmed.
Melt the butter in a clean thick bottom pan over medium heat. Add the orange juice followed by the washed cranberries, ginger, grated orange zest, stick of cinnamon, sugar& pinch of salt. Bring to a gentle simmer, stirring from time to time, taking great care that ingredients do not stick and burn to the bottom of the pot. Simmer gently for approximately 10- 12 minutes to ensure that the cranberries have all burst, the liquids have become thickened and the chutney consistency has been achieved. Remove from heat and allow to cool. This is best made 2 or 3 days ahead of time to allow all the flavours to mellow and round out.
Add the oil, milk, egg and vanilla to a large mixing bowl. Mix lightly with a whisk or fork. Add the flour, sugar, baking powder and salt to the bowl. Whisk the batter until smooth. Run a knife through the sliced (slivered will work too) almonds. Gently press a fork over the raspberries, crushing them lightly. Fold the chopped almonds and the crushed raspberries into the batter. Cook the pancakes on a griddle of some sort, using up all the batter. Serve Almond Raspberry Pancakes with Fruit, Scrambled Eggs, Breakfast Sausage or Bacon -- whatever your little breakfast heart's desire.
Spread unheated beans in the bottom of a 9x11 size glass dish or glass baking pan. Pour enchilada sauce evenly over the beans. Spoon on guacamole and spread evenly. In a separate dish, mix together the taco seasoning and the sour cream until well blended. Spoon this sour cream mixture over the guacamole and spread around evenly. Sprinkle cheese on top of these layers until you have a complete "layer" of cheese. Drain the cans of black olives and sprinkle them evenly on top of the cheese. Do the same with the green onions, and then finally with the diced tomatoes. Cover tightly and chill in refrigerator for about 2 hours. Now, invite a few friends over, set it on the table with some tortilla chips, and watch it disappear! This dish will keep for about a week if tightly covered in the refrigerator. Combine a few spoonfuls of this dip with taco meat and place in tortillas or taco shells for an amazing ready to eat meal!
Assemble the sandwich by smearing the honey mustard on the toast. Place the brie on top of the honey mustard then the prosciutto on top of the cheese. If you like, you can put another toasted slice of rye bread on top to close the sandwich but I prefer to eat mine open faced. Enjoy!