HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate chips on low heat, set aside. In large bowl combine sugars, shortening, peanut butter and egg mixing well. Add dry ingredients, mixing well. Add melted chocolate, stirring just enough to give a"marble" effect. Shape into 1 inch balls and dip tops in sugar, place on un greased cookie sheet. Flatten with bottom of glass. Bake at 375* for 10 minutes or until golden brown. Cool slightly before removing from cookie sheet.
Preheat oven to 475&deg;F Drain tuna and combine with next 5 ingredients in a bowl. Spread tuna mixture evenly on to pizza crust and sprinkle cheese on top. Bake 12-15 minutes until cheese is bubbly and crust is golden. Cut into wedges and enjoy!
Preheat the oven to 180 degrees celcius. Put the chopped apples into a large bowl and sprinkle with the lemon juice. Combine the nuts, sultanas, sugar, flour, salt and baking powder and mix well. Stir this mixture into the apples. Add in the vanilla essence and mix again. Pour the mixture into a lightly oiled cake tin and bake in the preheated oven for 20 minutes, or until lightly browned on top. Serve hot or cold. For a moister cake. Add to the ingredients a little fruit juice or water.
Put the hocks and water into your pressure cooker and set for one hour on high pressure. When done, remove to a bowl while the rest of the ingredients cook. Add all the veggies and seasonings to the liquid in the pressure cooker and set to high pressure for one hour. Meanwhile, pick the meat out of the hocks and dice. When the time is up on the pressure cooker let it cool down naturally and then add the meat back to the cooker. Test a lima bean - they should be creamy with no grainy texture at all. If they are grainy turn the pressure cooker on for about 15 more minutes. Serve it up with Yankee corn bread! This recipe is for frozen lima beans, not dried or canned.
In a microwave-safe bowl, combine rhubarb, water, and sugar. Microwave, uncovered, on high for 8-10 minutes or until rhubarb is tender, stirring occasionally. Stir in pudding mix until blended; cook for 1-2 minutes or until thickened, stirring occasionally. Serve over ice cream if desired.
Heat oil on high in a skillet or wok. Add chicken and stir-fry for 5 minutes. Add yellow onion and red chili peppers; continue to cook on high for additional 5 minutes, stirring continuously. Add Tsang Schezuan Spicy Stir-Fry Sauce and Heavenly Chef Hunan Red Chili Sauce and stir-fry for 2-3 minutes. Add scallions and ground black pepper. Cook for an additional 2 minutes. Serve over white or brown rice.
Bring soup stock and water to a boil in a large stockpot. Reduce heat and add barley, celery, carrot, onion, garlic, red wine, lemon, pepper, and salt. Cover and simmer for 2 hours, stirring frequently to prevent barley from sticking to the bottom of the pot. Add the herbs, tomatoes, and tomato paste and cook for 1 more hour. Leave the lid on during cooking and occasionally check to see if you need to add water. Ladle into soup bowls and sprinkle with grated cheese before serving.
Add 1/2 cup water to large skillet with a tight-fitting lid and bring to a boil over high heat. Add carrots, cover and steam for 4 minutes. Remove lid and add an additional 1/4 cup water and bring to a boil. Add broccoli and red peppers. Reduce heat to medium. Cover and steam another 4 minutes or until vegetables are crisp-tender. Meanwhile, combine cornstarch and sugar in small bowl. Blend in pineapple juice, soy sauce and vinegar until smooth. Transfer vegetables to colander and drain. Stir pineapple mixture and add to skillet. Cook and stir 2 minutes or until sauce boils and thickens. Stir in sesame oil. Return vegetables to skillet along with the green onions and toss with sauce.
cover potatoes with cold water, bring to boil. reduce heat; cook at slow boil 4 to 5 minutes until tender. drain and run under cool water; quarter. combine with remaining ingredients and toss.
Combine fruit. Mix together honey and lemon juice and pour over fruit. Toss to mix. Cover and refrigerate until serving time. Garnish with mint leaves.
Adjust rack to middle position and heat oven to 450 degrees. Heat one tablespoon oil and couscous in medium saucepan voer medium heat stirring until grains are golden, about 5 minutes. Stir in 2 cups water and 1/4 teaspoon salt and bring to boil. Reduce heat to low, cover,and simmer until couscous is tender,9-12 minutes. While couscous cooks, mine garlic. Whisk honey, 1/2 teaspoon vinegar, paprika and 2/3 of garlic together in small bowl. Trim chicken and cut breasts in half crosswise. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12 inch ovensafe skillet until just smoking. Place chicken skin side down in skillet until well browned, 6-8 minutes. Flip chicken and brush with glaze. Transfer skillet to oven and roast until done 15 to 20 minutes. While chicken cooks, mince tarragon. Whisk remaining garlic, remaining 2 tablespoons olive oil, remaining two tablespoons vinegartarragon salt and pepper together in large bowl. Peel and grate carrots. Transfer chicken to platter, tent with foil and let rest, reserving pan juices in skilllet. Take 1/4 cup pan juices and add to dressing bowl and whisk to combine. Measure out 1/4 cup dressing and set aside for serving. Add spinach, cous cous, and carrots to large bowl with remaining dressing and toss to coat. Drizzle chicken with reseerved dressing and serve with cous cous salad.
Open pack of tempeh. Use a bowl and crumble the tempeh into the bowl. Get a pan out and put a drop of canola oil in it and let it spread(the ingredients may start to stick without it). Put the tempeh into the pan. Open the can of tomatoes with a can opener then add the tomatoes to the tempeh. Take an onion after after you've peeled it chop up a small amt. and add it to the ingredients in the pan. Turn the heat onto medium and stir it occasionally for 5 minutes. After the 5 minutes is up put the taco seasoning into the mix. Stir for another 2 minutes. Ready to serve when the cooking time is up, you can add any topping you like on your tacos!
Preheat oven to 400F degrees. Place fish in baking pan. Mix orange juice and butter. Pour half this mixture over the fish. Sprinkle the rind over. Bake for 10 minutes. Pour remaining orange mixture over. Bake another 10 minutes. Sprinkle with parsley.
In a large pot brown hamburger, onion and garlic; season well with salt and pepper. Drain fat from meat. Add tomatoes, creamed corn, peas and tomato paste; let simmer 15 to 20 minutes. Stir in spaghetti and cheese. Serve with additional cheese on top. You can also divide this into two large baking dishes, top with cheese and bake for about 30 minutes at 350.
In a large pot add juice, bone, celery, onion and all spices and 4 cups water. Cover and simmer 2 hours. Remove bone and cut off any meat. Strain broth and skim off any fat. Discard celery leaves if desired. Add in all meat, potatoes and carrots. Cover and simmer 45 minutes, if needed add more water. Add in shells and cook about 15 minutes more until macaroni is tender. Serve immediately. Great with a nice bread and a salad, the kids love this because of the name and the ingredients.
Rinse chicken breast and use knife to lift skin. Squeeze juice of half lemon over breast and under skin. Combine all spices and garlic and rub under skin. Spray or rub skin with olive oil. Dust with paprika. Place remainder of lemon under breast and bake uncovered at 375 degrees for approximately 45 minutes. Time varies depending on weight of breast.
I cook both the instant wild and white rice together in a rice cooker along with the chicken bouillion cube til done. Let cool or chill in the fridge. Cook orzo according to package directions and drain with cold water. Once rice and orzo are both somewhat cool, mix together and add the chopped peppers, onion, chopped cilantro, almonds,& salt. In a separate small container, mix the oil, red wine vinegar, lemon juice and spices. I've been making this salad dressing so long, I'm estimating the amounts, so adjust to taste. Pour over rice salad, mix thoroughly, add more salt if needed and splash with Balsamic vinegar to taste. Salad is best if chilled for at least an hour or two before serving to blend flavors.
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
Preheat oven to 400°F. In a large bowl, combine the bran, flour, salt, brown sugar, and baking powder. In a smaller bowl, cream peanut butter and milk. Stir in the eggs and the melted butter. Incorporate the peanut butter mix into the flour mixture. Add chocolate chips. Spoon into muffin pan and bake 15 to 20 minutes or until muffins are golden.
Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.
Mix water, gelatin and 1 1/2 cups Splenda and warm on stove. (you may want to add 2 cups of Splenda instead of 1 1/2). Add ingredients for Option 1 or 2 here also. Let cool. Melt butter. Crush Pretzels and mix with butter and 3 tbso Splenda. (You can substitute 1 cup chopped pecans for the pretzels; this will improve taste and lower the carbs). Press into bottom of 9-inch spring form pan. Bake@ 350 for 8 minutes. In large mixing bowl combine cream cheese, sour cream, vanilla, and almond. Blend in gelatin mixture. Pour into spring form with crust. Place in refrigerator and cool 4 to 5 hours. Optional ingredients: Option 1: Replace unflavored gelatin with sugar free jello any flavor and reduce Splenda by 1/2 cup. Option 2: Add 1/4 cup cocoa with additional 1/2 cup Splenda.
Whisk flours, five spice, egg and beer in a bowl until smooth (I use a bar mix). Heat oil in deep fry pan or wok. Dip fish in batter, deep-fry fish, in batches, until crisp and cooked through. Serve with lemon mayonnaise, and lemon wedges if desired. Lemon Mayonnaise. Combine mayonnaise, rind, juice and pepper in a bowl, cover and refrigerate until needed. Cocktail Sauce. Combine mayonnaise, ketchup, cognac, Tabasco sauce, Worcestershire sauce and paprika in a bowl again cover and refrigerate until needed.
DIRECTIONS. Preheat oven to 400°F Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
Preheat oven to 350 degree F. Coat a springform or bundt pan with cooking spray. In a medium mixing bowl,combine cake mix,egg whites, water and pumpkin. Using an electric mixer on low speed,beat until moistened,about 30 seconds. Scrape sides and beat on medium speed 2 or until smooth. Sprinkle bottom of pan with pecans and lay out apple slices accordion fashion. Carefully pour batter over apples and bake 1 hour or until toothpick comes out clean. Mean while,in a small saucepan,combine apple juice and corn starch and stir until completely dissolved. Bring to a boil and cook 1 minute or until thickened. Remove from heat and cool completely. When cake is done,remove from oven and cool 5 minutes on a wire rack. Inverting onto a serving platter,remove sides and bottom of springform pan,and pour apple glaze all over.
Melt butter in a saute pan. Add bacon and cook until done but not crispy. Add next 4 ingredients and saute until onions are slightly browned and soft. Add green beans and heat through. Season with salt, pepper, and nutmeg to taste.
Cheesecake: Combine 1st 3 ingredients; press onto bottom and 3" up sides of a 9" springform pan (refer to note # 1). Combine 2 (8 ounce) pkg.'s cream cheese and 1/2 cup sour cream; beat at medium speed of an electric mixer until fluffy. Add 3 eggs one at a time, beating after each addition. Add 1 teaspoons vanilla and melted white chocolate (refer to note # 2), stirring just until blended. Spoon half of mixture over chocolate crust. Set other half aside. Combine 1 (8 ounce) package cream cheese and 1/4 cup sugar; beat at medium speed of an electric mixer until fluffy. Add 1 egg and 1/4 teaspoons vanilla; blend well. Stir in melted semisweet chocolate (refer to note # 2) and 1/3 cup sour cream. Spoon gently over white chocolate layer. Carefully spoon remaining white chocolate mixture over chocolate layer. Bake at 300 degrees fahrenheit for 1 hour - 1 1/2 hours or until cheese cake is almost set. Turn oven off, and partially open oven door (refer to note# 3). Leave cake in oven 30 - 45 minutes. Remove from oven; run knife around crust to loosen sides. Cool on wire rack; cover and chill at least 8 hours. Remove outer rim of springform pan, and place cheesecake on serving plate. Spread warm Chocolate Glaze over cheesecake (recipe follows). Chocolate Glaze: Combine chocolate and butter in top of a double boiler on low heat; cook until melted (refer to note below). Remove from heat; add remaining ingredients, stirring until smooth. Spread over cheesecake while glaze is warm. Makes 1 cup. NOTE # 1: I always end up using more of the 1st 3 ingredients to press onto pan because it never seems to be enough. I've also found through trial and error that the chocolate wafer mixture adheres to pan better if you butter your pan first. NOTE # 2: When melting chocolate over a double boiler be careful not to let the boiling water heavily touch the pan that the chocolate is inches This will cause the chocolate to seize (harden in lumps), and will not soften to a smooth texture. Too high a temperature will also cause the same effect. This is especially true for white chocolate which is more sensitive to seizing, be sure to melt gently. NOTE # 3: Depending on your oven, it may not be easy to leave your door partially open which means, more or less 2-4 inches open. Therefore, place a kitchen towel on the corner of your oven door and snug the door against it. This will keep your oven door partially open.
Boil sugar and golden syrup for 10 minutes and then add well sifted baking soda and mix. Turn mixture into a greased tin and chill. Cut when cold.
Remove strings or netting around roast. Place sliced onion in the bottom of a 5 quart Crock Pot with roast placed on top. Place garlic and potatoes around beef roast. In a small mixing bowl, mix together 1 1/4 cup of beef broth and onion soup mix; pour over roast. Place reserved beef broth into refrigerator to be used for gravy. Cover and cook on LOW for 9 to 10 hours. Remove vegetables and beef with a large slotted spoon and place on a large oven proof serving platter. Cover with aluminum foil and place in a 200 degree oven to keep warm. In a medium mixing bowl, mix remaining beef broth with flour; gradually stir into juices. Turn heat to HIGH and cook for 10 minutes or until gravy thickens to your liking.
- Pre-heat the oven to 180 degrees centigrade (see temperature conversions). - Use a food processor or a sieve to make the potatoes extremely smooth. - Separate the eggs. - Beat the egg yolks, cream, ham, cream and cheese into the potatoes. - Season to taste. - Beat the egg whites until stiff and fold into the potato mixture. - Spoon into a well-buttered souffle dish or casserole and bake in the preheated oven for 30 to 35 minutes. - Serve immediately.
Mince or finely chop the onion and garlic. Heat the butter in a frying pan and fry the onions and garlic for about 5 minutes. Allow to cool. Add all the ingredients including the fried onions and garlic into a bowl and mix thoroughly. Oil a small casserole dish and add the pork mixture. Bake in the oven at 180 degC for 30 minutes or until brown.
Toast the sesame seeds in a frying pan over medium heat until brown, let them cool. Cut the beef in thin slices. Mix all marinade ingredients together, add also the sesame seeds, and to this add the beef. Leave to marinate at least 30 minutes, a few hours is preferred. Thread the meat on wooden skewers, grill or barbecue a few minutes on each side, using the remaining marinade for basting.
Heat bacon fat over medium-high heat, in a large iron skillet. Add squash, onions, water, salt and pepper ~ saute uncovered until squash is tender and water/squash juices have evaporated, stirring occasionally. Slight browning of the squash is okay, but be careful that it doesn't scorch! Remove from heat ~ cool for 15-20 minutes. NOTE: If you are IMPATIENT (like my daughter), and cannot wait until the squash has cooked dry, and the onions have developed a caramelized flavor, then DRAIN the sauteed squash in a colander! Preheat oven to 350°F. Add beaten eggs and shredded cheese to squash, stirring quickly to combine. Pour into a 13x9 Pyrex casserole sprayed with cooking spray. Bake for 35-45 minutes until set ~ should be browned lightly on the bottom. Casserole will firm-up upon cooling. Serve warm.
Put artichoke hearts and marinade, macadamia nuts, rocket, garlic, parmesan, salt and pepper into food processor and process until mixture forms a smooth paste. Transfer pesto into a bowl. Cook the pasta in a pot of boiling salted water until just tender, then drain, leaving a little of the cooking water clinging to the pasta. Add pesto to the pasta and toss to combine. Serve immediately topped with additional parmesan if desired.
Saute chicken in the butter until browned. Place in a baking dish and top with onion slices. In a bowl, mix together the flour, salt, pepper, the bouillon cube dissolved in water, dry white wine and minced garlic clove. Pour this mixture over the chicken and onion and bake in a 325°F oven for 1 hour.
Heat the oil in a large frying pan with a lid and fry the onion and sausages until starting to brown. Add the potato slices and cook, stirring occasionally, until golden. Season with salt and pepper. Add the mustard, if using, to the stock, then pour into the pan. Cover with a tight-fitting lid and cook for 10 minutes until the potatoes are tender. Preheat the grill to medium. Scatter the cheese over the top of the potatoes and put the pan under the grill for 5 minutes until the cheese is bubbling and golden. Serve with steamed vegetables.
over medium heat Pour oil into a medium size pot and sautee the onion until they are clear in apperance. Add the garlic and continue to sautee for another 5 minute. next add the tomato sauce,potatoes, water, parsley and black pepper. mix well cover and stir occasionally very gently until potatoes are tender. This recipe is even better if you cook it a day ahead. I have found that when reheating the potates the next day the flavor is richer!
Gently stir the first five ingredients together, do not emulsify. Just before serving, add the fresh Thyme leaves.
Note that the 6 cups of cornbread is a guess. The recipe format wouldn't let me enter one large (10-12 inch) skillet of baked cornbread, crumbled. Cook celery and drain. Heat soups and broth, adding the cup of butter to the broth. Note: If you wish, you can cook the giblets from the turkey and use that broth in place of the 2 cans of chicken broth. Mix all ingredients together. If too dry, may add small amounts of water at a time. Should have a meatloaf-like consistency. Put into 13x9 inch pans and bake at 350 degrees until browned. (Can also be used to stuff the turkey.).
Rinse beans and pour into large casserole, or medium aluminum roasting pan. Mix remaining ingredients in a bowl with a spatula, until you has a chocolatey looking mix. It will look like grainy dark chocolate. Pour the sauce over the beans, and fold together gently until well combined. Cover and let stand in refrigerator for a few hours (I let it sit for about 18 hours, mixing midway through, but 1-2 hours is probably plenty). Cook at 350 degrees F., uncovered, for 1 hour, or until good and bubbly.
eatcream, sugar and orange rind in a small bowl with elecric beaters until soft peaks form. Fold in mascarpone and 2 teaspoons of Cointreau. Combine berries with another 2 teaspoons of Cointreau. Combine Cointreau and juice in another bowl. Dip sponge fingers in liquid one at a time and arrange 1/2 on the bottom of 8 cup serving bowl. Top with 1/2 cream mixture and 1/2 berriy mixture. Repeat finishingwith the berries. I use any berries that take my fancy, like frozen three berry combo, but always use fresh strawberries :-).
Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible. Place beans in crockpot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18 to 24 hours on low until beans are very tender. Remove from heat and let cool a little. In the meantime, heat the butter in a skillet and saute the finely diced onion until it is very brown. Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed. Return to pot and stir in browned onions. Taste for seasoning and add salt and pepper to taste.
Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside. Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot. Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well. When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.
In a large skillet, cook the onion in the olive oil over moderate heat until it is softened and just beginning to color around the edges, about 3 minutes. Add the garlic and bell pepper. Cook, stirring until the pepper begins to soften, 2 to 3 minutes. Add the cumin and hot pepper and cook, stirring, for 1 minute. Add the zucchini and season with the salt. Cook stirring occasionally, until the zucchini is tender but still firm, 3 to 5 minutes. Add the corn and cook, stirring frequently, until hot, about 2 minutes. Sprinkle on the lime juice and serve hot or at room temperature.
Prepare grill. Combine mayo and juice (if using) in a small bowl. Combine cheese and seasonings in another small bowl. Place corn on grill rack that has been sprayed with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove from grill and brush with mayo mixture, and sprinkle with cheese mixture. Serve immediately.
In small saucepan, combine all ingredients; mix well. Cook over medium-low heat until thoroughly heated. Serve warm.