HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes. Add egg and mix. In a small bowl mix flour, baking soda, and salt. Gradually add to creamed mixture. Stir in chocolate chips and chunks. Shape into 1 1/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 2 minutes on pan before removing to wire racks to cool completely.
1Preheat the oven 325 degrees F. Toast the pita cubes for five minutes. Let it cool completely. 2In a salad bowl (or a large bowl if you don't have a salad bowl), combine the baby cucumbers, canned artichokes, cilantro, cherry tomatoes, and cheese and toss. Add the pita cubes, which should not be hot or it will melt some of the cheese and warm the vegetables, which should not happen. 3In a small bowl combine the lemon juice, olive oil, black pepper and chives (I know it's not much of a dressing, but it does add some taste to the salad). Add to the salad and combine well. 4Refrigerate for 30 minutes before serving.
Mix first 6 ingredients in a ziploc bag & add chicken, let sit in fridge for 1/2 hour. Preheat oven to 350. Put 2 cups Italian bread crumbs in a gallon size ziploc bag, add chicken & shake until thoroughly coated. Place on greased baking sheet & top each piece of chicken with a small slice of butter. Turn chicken after 20 minutes & cook for an additional 25. Serve with your favorite side, would go well with sauteed vegetables or mac n cheese!
Brown chops in oil. Combine all other ingredients and spread into a 9x13-inch baking dish. Lay chops on top and season with salt and pepper. Bake uncovered for 45 minutes at 350.
Tangy Citrus Oil - Using a vegetable peeler, remove 1 long strip of rind from lemon and 1 from the orange. Place rind, oil, bay leaf and peppercorns in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant. Carefully transfer to a heat proof serving bowl and serve immediately with crusty bread. Hot Chilli Oil - Using a small knife, cut a 1cm long slip on the side of each chilli. Place chillies, oil, peppercorns and thyme in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant. Carefully transfer to a heatproof serving bowl and serve immediately with crusty bread. Fresh Herb Oil - Place oil, thyme, rosemary and oregano in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant. Transfer to a heatproof serving bowl and serve immediately with crusty bread.
Place meat in large mixing bowl. Mince onion. Add onion, bread crumbs, cheese, and spices to the bowl. Beat the egg well. Add egg, A1, and ketchup to the bowl. Mix well. Place mixture into loaf pan. Bake at 350° for 90 minutes. Enjoy!
Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add shiitake mushrooms and saute until tender, about 5 minutes. Transfer mushrooms to medium bowl. Melt remaining 3 tablespoons butter in same skillet. Add shallots and garlic and saute until tender, about 2 minutes. Add green beans and toss to coat with butter. Pour broth over green bean mixture. Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes. Stir in shiitake mushrooms. Season to taste with salt and pepper. Transfer to platter and serve.
Preheat oven to 375°F. In a medium bowl, combine cooked rice with cheese, chilies, and green onions. Mix together. In a small bowl, stir together sour cream, Recaito, cumin, chili powder, salt and pepper. Add to rice mixture and stir thoroughly. Spray an oven-proof casserole dish with vegetable oil spray. Spread rice mixture in casserole bake uncovered for approximately 30-40 minutes until cheese melts. Top with additional cheese, if desired.
Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips amond 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches. In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer. In a small saucepan, cook the jam and 3 tablespoon water over low heat, stirring occasionally, until warm and smooth. In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.
You will probably want to start preparing the rice before the rest of the meal; if it is ready first, it will stay hot for a while in the pot. First, wash the rice with water, by swishing the water through with your hands or a wooden spoon, and then draining-- some older cookbooks will tell you to rinse thoroughly, but most modern rice says on the package"no talc," (that's what they use to polish it), so all you are doing is washing off the surface dust. Put the rice and measured water into a medium flat-bottomed pot with a tight-fitting lid. Ideally, you will soak the rice for 15 minutes to 3 hours before starting to cook it, but if you are pressed for time, you can add an extra tablespoon of water and skip the soak. Cover the pot, turn the heat on high, and bring the rice to a boil (about 4 minutes): you will know it is boiling because you will hear it bubbling and"dancing" inside the pot. Do not remove the lid. Turn the heat to low (if you have an electric stove you may need to switch to another burner) and simmer (about 15 minutes): you will hear the rice burbling a bit. Do not remove the lid. When the water is all absorbed, the sound will change to a low hiss. When you hear the hissing sound, turn the heat up to high again for just 20-30 seconds to help"dry off" the bottom of the rice. Do not remove the lid. Turn off the heat completely (especially if you have an electric stove, remove the pot from the heat altogether) and let the rice stand covered (do not remove the lid!) and steam itself for another 10-20 minutes. Dampen a wooden spoon or wooden rice paddle. Now remove the lid! Toss the rice lightly with the spoon or paddle so that it is fluffed a bit but still clumps enough to be picked up with chopsticks. If you need to keep the rice hot a while longer, hold a kitchen towel to the lid of the pot to absorb the moisture, then put the lid back on the pot. Serve in individual rice bowls.
Season the flour with salt and pepper, and dredge the salmon steaks on both sides, patting off any excess flour mixture. In a deep skillet, heat half the olive oil until bubbling. Brown salmon pieces on both sides over high heat. Remove to a plate and keep warm. Add the onion and the remaining oil to the pan, and cook over medium heat until lightly browned. Add the apple slices, sugar and fennel. Cook until lightly browned, about 3 to 5 minutes. Add the broth and cider; heat to a simmer. Return the salmon to the pan along with any juices that have collected on the plate. Cover and simmer for 8 to 10 minutes, until the salmon flakes when lightly pressed. Lift the fish from the pan with a slotted spatula and place on a platter. Surround with the apples and fennel. If the liquid in the pan is too thin, reduce for several minutes to thicken. Add the lemon juice and pour over the fish.
Preheat oven to 400 degrees. Combine bread crumbs, parsley and cheese. Brush chicken with butter, then roll in crumb mixture. Place meaty side up in ungreased, shallow baking pan. Sprinkle remaining crumb mixture on top. Bake, uncovered, for 40 minutes or until chicken is no longer pink. Cover the chicken with foil if the crumbs begin to get too brown.
preheat the oven to 350. beat oil, applesauce, eggs, vanilla and sugar. stir in pineapple. sift dry ingredients and stir into wet until combined. fold in beets, carrots and nuts. pour into a greased 9x13 and bake 35-40 minutes. cool and frost.
Brown the mince and garlic in the oil in a hot pan, breaking the mince up into small pieces with wooden spoon or potato masher. Add chopped veges, pasta sauce and water, stirring after each addition. Bring to a simmer and half cover pot. Cook 10-15 mins or until most of liquid evaporated and veges are soft to touch. Spoon mixture into casserole dish and top with mashed potato (you can pipe it or just pile it on and smooth out the top). Bake at 180°C for about 15 minutes or until top is golden. Suggestions: I add grated cheese, milk and a pinch of green herb seasoning to the potato before mashing, then fill a plastic bag, cut the corner off and pipe it in a nice pattern over the top.
Combine the green and white things and cool until ready to serve. Combine the rest of the ingredients in a jar with a tight fitting lid and shake until smooth. Add sauce just before serving and toss lightly.....
Place the cut apple and potato on the bottom of the crock pot. Pour in the apple juice. Add pork. Cover with the Kraut. Sprinkle in the Caraway seeds. Smear mustard on top. Cook on low 5 hours.
Heat Oil. Salt and Pepper flour on one plate. Make Egg Wash. Crush Saltines, I use a food processor, adding in garlic powder, onion powder and pepper. Put crumbs on another plate. (No need to add salt as the saltines are salty enough.). I usually cut the steaks in half to fit in the frying pan, but you can leave them in one big piece if the steaks will fit in yours. Dip steak in flour, then egg then cover with saltine crumbs. Fry in oil for about 3-5 minutes on each side until nicely browned. It won't take long because the steaks are so thin. Drain on Paper Towels. OPTIONAL: Serve with Avocado, Pico de Gallo, Salad, Rice and/or Beans and sprinkle steaks with lemon juice.
Puree the watermelon and water in a blender until smooth. Add the Spenda, lime juice and fresh mint leaves. Puree until smooth. Stir before serving. Serve over ice.
Cut the tenderloin crosswise into 1 inch thick slices. Place the slices flat on the cutting board and cut into 1 inch wide strips. Cut each strip crosswise into 1/2 inch thick pieces. Thread the beef onto the skewers and place them on a large nonreactive platter. Puree the onion in food processor. Strain the resulting puree over the kebabs, turning to coat all slices. Using a fork, beat the lime juice, oil, pepper and salt in a small bowl, then pour the mixture over the kebabs, again turning to coat on all sides. Marinate for 15 minutes. Meanwhile, preheat the grill to high. When ready to cook, oil the grate. Drain the kebabs, arrange on the hot grate, and grill until cooked to taste, 1 to 2 minutes per side (4 to 8 minutes in all; Iranians like their beef on the medium side of medium-rare). Transfer the kebabs to a platter. With the butter on the end of a fork, for easy handling, rub it over each kebab. Serve immediately, with the lavash, using a piece of the bread to protect your hand as you slide the beef off the skewer.
In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm. Yield: 1 loaf (16 slices).
Drain tuna. Beat egg, add tuna. Sprinkle on the spices. Mix with fork until well blended. Add bread crumbs until mixture is damp, but not wet. Shape into patties. Cook in skillet with oil, I use coconut, until brown on both sides. Top with sharp cheddar or Swiss cheese, place under broiler either of the oven or toaster oven until cheese is bubbly. Serve with mayo, lettuce and fresh tomato on bread or a bun.
Dissolve Jello in boiling water. Add ice cubes, stirring until Jello thickens, about 3-5 minutes. Remove any unmelted ice. Spoon Jello into to clear-sided bowls. Poke 3 or 4 gummy fish into each dish of slightly thickened Jello. Refrigerate 30 minutes to set.
Place all but the salt and sugar in a coffee grinder used for only herbs and grind. Mix in with to sugar and salt. To make the brine add 1/2 cup mixture to 1 quart liquid be it water, apple juice, & or beer.
Center a rack in the oven; preheat oven to 375°. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffins cups. Alternatively, may use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet. Streusel-add flour, brown sugar, and allspice to a bowl; sift them through our fingers to blend. Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you've got irregularly shaped crumbs. Set aside in the refrigerator for the moment (you can make the crumbs up to 3 days ahead and keep them covered in the refrigerator). Muffins-in a bowl, whisk together the flour, sugar, baking powder, allspice, and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the melted butter, eggs, milk, and vanilla together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don't worry about being thorough--the batter will be lumpy, and that is just as it should be. Stir in the lemon zest, if using. Divide the batter evenly among the muffin cups. Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter. Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for about 5 minutes before carefully removing each muffin from its mold.
Combine all ingredients except the chicken. Cut 2 slits in each chicken breast to form 2 pockets. Lift the flap of each pocket and fill with some of the yogurt mixture. Arrange breasts in a baking dish. spoon remaining yogurt mixture over chicken. Preheat oven to 450°F. Bake chicken 35 minutes, or until crisp and browned.
In large skillet brown ground meat, green pepper, onion and garlic. Add tomato sauce and chopped tomato. Add ground cumin, salt and pepper. Mix chili powder in half cup of water and stir well. Add to meat mixture. Let simmer for 30 minutes, stirring occasionally. Add cooked beans. Simmer another 10 to 15 minutes. Taste for full flavor. Serve over cooked spaghetti and enjoy it with corn bread muffins. mmmmmmm -- delicious.
Place orange slices in a shallow dish and cover with the booze. Turn a few times to coat and chill 1 hour up to 6. (I use a freezer bag) Grill orange slices, brushing with reserved marinade for 3-4 minutes on each side. Serve hot with vanilla ice cream like this. 1 small dollop of ice cream in the bottom of a glass, 1 slice orange, 1 dollop, 1 or 2 slices orange and drizzle a spot of fresh booze on top or left over marinade. You can use a sprig of mint if you like. Serve.
Cook Potatoes in water till soft but not done. Add all the other ingredients. Cook slow till potatoes are done stirring occationally. Garnish top of soup with crumbled Bacon and chopped green onion.
Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry and discard the milk. In a large mixing bowl, combine all ingredients and mix vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy. Shape the mixture into small balls about 1 1/2 inches in diameter. Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour. Heat 1/4 cup of olive or vegetable oil in a heavy 10 to 12 inch skillet until a light haze forms over it. Fry meatballs 5-6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round. In 8-10 minutes the meatballs would be brown outside a d show no trace of pink inside. Add more olive or vegetable oil as needed. Serve the meatballs hot in your favorite tomato sauce.
Put the beer and honey to a medium saucepan and reduce over medium heat until you have about 1/3 cup of liquid. You will occasionally have to skim the foam off the top of the beer. You will know you have hit 1/3 of a cup of liquid as the liquid will suddenly begin to aggressively foam due to the high concentration of sugar (This looks different from foaming due to carbon dioxide, the bubbles are much larger with the sugar foaming). Let this reduction cool to room temperature. Cream the butter and sugar together. Add the egg and blend thoroughly. Then add the vanilla, orange zest, coriander, and beer reduction and blend again. Mix the flour and baking soda together then slowly add to the batter. Preheat oven to 350°F Scoop mounds of cookies onto an aluminum cookie sheet lined with parchment. Make sure you do not overcrowd the cookies; you should be able to fit about 12 cookies on a half sheet pan. Bake for 15-20 minutes. Let the cookies cool on the cookie sheet until they are cool enough (about 10 minutes) to transfer to wire racks to cool completely. Icing: Using the icing ingredients whisk the vanilla into the sugar. Mix the orange juice and milk together. Add milk and orange juice mixture to sugar until you reach the consistency of a thick paste. Add orange zest if desired. Using a butter knife put a dollop of icing on each cool cookie and spread it over the top. Cook's notes: This recipe has no salt in it. Because of the beer, adding salt can make the cookies too salty. The cookies should be a little crispy on the outside, and cake like on the inside.
Mix half and half and artificial sweetner, divide mixture into two cups, add ice to each cup, and pour coffee over mixture. Yields 2 servings (1 cup each).
Preheat oven to 350 degrees. In large bowl, cream butter and sugar. Add milk, eggs and extracts. In separate bowl, mix dry ingredients. Slowly add dry ingredients to large bowl and mix. Shape and roll in sugar to coat. Arrange on greased baking sheet. Bake for 10 minutes, remove from pan immediately onto rack or greased surface to cool. Top with simple icing, if desired.
Cook macaroni per box instructions. Brown beef and add onion until soft. Combine salt, pepper, tomatoes and soup and mix well. Put mixture in a 2-quart baking dish. Melt butter and mix with bread crumbs then sprinkle on top of mixture in baking dish. Bake at 350 degrees for 30 minutes.
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally for 5 minutes. Add the garlic and ginger and cook for 2 minutes. Add the curry powder, cumin, cardamom and cinnamon stick. Cook stirring constantly for 30 seconds. Add the tomato, coconut milk and salt and stir to combine. Add the redskin and sweet potatoes and the carrots. Cover and bring the mixture to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 20 minutes. Remove and discard the cinnamon stick. Serve stew warm.
Heat oil in heavy skillet over high heat. When oil begins to smoke add scallops. Sear each side for one minute or until each side is golden brown. Add 1/2 cup of wine and lower heat to medium. Simmer for 2 minutes. Remove scallops from pan. Add remaining wine and lemon juice,and garlic. Bring to a boil and reduce by half. Add butter, parsley and season with pepper. Place scallops on a plate and smother with sauce. Serve.
Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixture of the two. Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F for half to three quarters of an hour. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving.
Slice onion and let sit for 5 minutes to bring out its health promotion properties. Combine honey and tomatoes in a mixing bowl. Saute onion and bell peppers for 2 minutes. Add 1/2 cup chicken (or vegetable) broth, fish fillets and tomato mixture. Cover and cook over medium heat for 3-5 minutes or until fish is cooked. Add basil, parsley and salt and pepper to taste.
For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl. Add pork; mix to coat well. Cover and refrigerate 1 hour, stirring occasionally. Drain pork, reserving marinade. Place 8 tbsp of the cornstarch into large bowl. Add pork pieces; toss to coat well. Heat 3 cups of the oil in wok or large skillet over high heat to 374°F. Add 1/2 of pork pieces until brown, about 5 minutes. Drain on paper towels. Repeat with remaining pork. Drain pineapple, reserving syrup. Combine syrup, reserved soy sauce marinade, vinegar and tomato sauce in a small bowl. Blend remaining 2 tbsp cornstarch and the water in another bowl. Heat remaining 3 tbsp oil in a wok over high heat. Add all veggies and stir fry for 3 minutes. Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens. Add pork and pineapple; stir fry until heated through.
Heat olive oil in a shallow soup pot. Sautee garlic until golden, then add onions and peppers. Sautee until onions are starting to become translucent, then add beef, and season with salt and pepper. Brown until cooked through (about 10-15 minutes). Drain grease. Add wine (if using) and allow to cook for a couple of minutes. Add tomato sauce, tomatoes, boullion cube, parsley, oregano, thyme and basil, salt and pepper and sugar. Stir to combine and bring to a boil. Boil for about 1 minute then reduce heat to med-low and simmer 20 minutes. Serve over spaghetti, top with parmesan cheese and serve with crusty french bread.
Add to a cast Iron Dutch oven a splash of olive oil. Season the Bone-in short ribs with salt and pepper and sere for 2-3 minutes on each side, we are looking for some char here so don't panic. Remove to a paper towel lined cooling dish. At this point you can preheat your oven to 325. Now let's layer some flavors for the sauce. In the same pot add the onions and garlic; allow these to sweat for 3-4 minutes or until glossy. Add the Smoked Paprika, Chili Powder, Cumin and Coriander; cook this for about 2 minutes until it smells fragrant. Add the tomato paste, let this bubble until slightly browned 2-3 minutes; this will give us a nice earthy smoke flavored sauce. Next, add the Cola and Beer (there will be extra beer you know what to do) add the Ketchup and the soy sauce and bring to a simmer until it thickens up, around 3-5 minutes. Now it's time to put the Ribs back inches Add the chicken broth and bring to a simmer for about 5 minutes. Put the lid on that bad boy and slide it into the oven for 3 hours. What emerges from the oven will be molten tender goodness. Pull the ribs form the lava mixture and allow to cool a bit then shred ala pulled pork. At this point it is a good idea to spoon out some of the fat that has rendered from the beef. Place the shredded Beef back into the Dutch oven, bring to a simmer and serve with your favorite roll and coleslaw if desired.
Mix Cream cheese and jalapeno's together. Cut the tops off of the peppers and clean out the seeds inside. Stuff the peppers tightly with the cream cheese. Cover and refrigerate (preferably overnight).
In a large bowl, beat butter and brown sugar until fluffy. Blend in eggs. In another bowl, combine flour, salt, baking powder, and baking soda. Add the flour mixture to the creamed mixture and mix well. Stir in cereal, oats, and chocolate chips (or raisins). Drop by rounded teaspoonfuls onto lightly greased cookie sheets. Bake in a preheated 400 degree oven 10-12 minutes.