HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 230°C Line a large baking tray with non-stick baking paper. Combine the plum and soy sauces in a large glass or ceramic bowl. Add the chicken and turn to coat. Arrange the chicken, in a single layer, on the prepared tray. Sprinkle with ginger. Bake on the top shelf of preheated oven for 20-25 minutes or until golden brown and cooked through. Serve immediately.
Preheat oven to 350F with the rack in the center position. Butter and flour a 6-cup loaf pan. Mash bananas in a large bowl. Add eggs and mix well. Sift the flour, sugar, salt, and baking soda into the bowl and mix well. Stir in chocolate. Pour batter into prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Turn out the loaf onto a wire rack to cool.
Wash and dry lettuce and tear into small pieces. Set aside. Open tuna and drain well. Drain black olives, too. Mix tuna, pesto, and ranch dressing in a bowl. Mix in cheese, black olives, chopped celery, chopped apples, and black pepper. Set aside. Warm tortillas lightly in hot cast iron pan or in oven. (I use my toaster oven.) Tortillas should be warmed until soft and flexible, but not long enough to get dry or crisp. (That's the secret of a good wrap.). Place tortilla on a flat surface. Scatter lettuce onto tortilla. Spoon Tuna salad on top of the lettuce. Roll up your wrap and you're done! WRAPPING TIPS - grab the tortilla at 3 and 9 o'clock, and fold each side in about 1/3 towards the middle. Then fold from 6 o'clock up, tucking the edge of the tortilla up and aroundthe fillings and sort of curling it under the filling a bit. Then roll forwards, pulling towards you a bit as you go, and ending with the loose edge of the tortilla on the underside of the roll. I hope that makes sense! Spreading a very thin layer of dressing or sauce over the tortilla before adding the filling makes it hold together better. But you can use toothpicks. I like to slice wraps into 2 halves, but that's just presentation.
Stir together the hot cocoa powder and milk, until there are no lumps. Set aside. In a mixer, whip together the butter and marshmallow cream until well combined. Add the sugar, a heaping half cup at a time, mixing between additions and scraping down the sides of the bowl. Once all the sugar is added, put the mixer on low and drizzle in the cocoa mixture. Slowly turn the mixer up to medium-high speed and whip together for about one minute, until the chocolate is incorporated and the frosting is fluffy. Give it a taste and add more chocolate, if necessary. Then frost!
Preheat an oven to 450 degrees F. Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest. For the sauce, smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into the skillet and deglaze the pan with the sauce. Slice the chicken into small strips or shred and place back in the skillet. Heat over medium until heated through.
Combine coconut milk, lime juice, garlic, chili flakes, cumin, coriander and pepper in a small bowl. Add shrimp and toss. Marinate for 1 hour or more under refrigeration. Preheat oven to 400°F. Unroll the kataifi and separate a small bundle of strands about 1.5 inches wide. Using scissors, cut Kataifi strands to about 8 inches long. For each shrimp, spread a Kataifi bundle on your work surface and wrap it around each marinated shrimp, leaving the tail uncovered. Wrap freeform or tightly compress for a more compact look. His recipe calls for deep frying at 350F for 2 minutes each until brown and crispy, then draining on a paper towel. I prefer to bake at 400F for 8-10 minutes or until the Kataifi is crisp and golden. A little less for smaller shrimp. Serve with Recipe # 481797 as a dipping sauce.
Bring brown sugar, white sugar and apple juice to a boil over medium-high heat. Add cinnamon, ginger, nutmeg, cloves, allspice and orange peel. Boil for 4 minutes and remove from heat. Let stand until just warm. Transfer to a clean 1 qt aging vessel. Add vanilla, brandy and vodka. Cover tightly and let stand for 1-4 weeks. Filter through paper towels or coffee filters (you'll get a clearer product with coffee filters, but it's a lot slower), then pour into tight-sealing, pretty bottles. Makes a great holiday gift.
Put eggs in a bowl and mash them up with the back of a fork. Add mayo and dill and mix everything together. Salt and pepper to taste. Put in a sandwich with crisp lettuce and cucumber or place a scoop on top of your salad.
Preheat the oven to 350 degrees. Sift together the flour and these dry ingredients: soda through cloves. Set aside. Using an electric mixer, cream together the butter, shortening and sugar until fluffy. Add the eggs and beat until mixture is light in color, then add the buttermilk. Stir the dry ingredients ito the butter mixture. Fold in the oats, raisins, walnuts and vanilla, blending well. Drop by rounded teaspoons onto greased cookie sheets. Bake for 12 to15 minutes. Meanwhile, make the icing: In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove from heat; stir in the powdered sugar and vanilla. Stir in enough water to make an icing of drizzling consistency and drizzle over warm cookies.
Bring water to a boil in microwave. Let cool 30 seconds. Add green tea, let steep 3 minutes. Strain and add other ingredients. Pour over ice. Drink in the flavor.
1. In a large skillet, brown ground meat. 2. Drain excess liquid. 3. Add all chopped veggies and seasonings. 4. Saute over medium heat until just crisp tender, about 3-5 minutes. 6. Add tomato paste (to make it more creamy-like). Tomato paste is optional. 5. Serve with taco shells, lettuce, tomatoes, cheese, etc. (If doing Whole30, serve in lettuce cups with tomato, avocado, salsa, guacamole, etc.).
Combine mint, curd and pudding. Beat egg whites with electric mixer until stiff peaks form. Fold 1/3 egg white mix into curd mixture. Repeat with the next third, then final third. Coat 4 ramekins with butter flavored cooking spray and sprinkle with sugar. Divide souffle mix between 4 ramekins. Bake at 400 degrees for 20 minutes until golden brown. Serve with powdered sugar or whipped cream.
Butter a 9x9 inch square baking dish. Line with plastic wrap, allowing it to overlap on the ends. (The butter will keep the cake from sticking to the sides, and the plastic wrap will make the cake easy to lift out of the pan.). Melt butter in a saucepan. Add marshmallows and melt over low heat, stirring occasionally with a wooden spoon. Remove from heat. Stir in popcorn very quickly and mix well. Fold in M&Ms using a spatula, again working quickly to prevent the candy from melting. Pour into pan, pressing the mixture firmly into the pan with the back of a wooden spoon. Cool completely. Lift plastic wrap out of the pan and invert onto a plate. Peel the plastic wrap off the cake. Cut cake into desired number of pieces.
Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the rest on the outside of the bird. Place the bird in the crock pot and place a few pats of butter on its breast. Add the remaining ingredients and cook on LOW for 6 to 8 hours. Serve the hot garlic butter sauce with the chicken.
Trim chops of excess fat, pierce sausages with a fork. Place chops and sausages on oiled grill tray, cook under high heat for 2 minutes, turn, cook 2 minutes, continue cooking chops and sausages until they are done to your liking. In a pan, fry bacon until crisp, remove, keep warm. Add mushrooms, cook until browned, remove and keep warm. Then place tomato, cut side down on grill tray, cook for 2 minutes, turn, sprinkle with cheese on top, cook until tender. About 3 minutes before serving, heat oil in frying pan, cook eggs over low heat, serve with cooked meat, tomato, bacon and mushrooms. Serve with toast if you wish & hot, strong tea!
Throw first 3 ingredients in crock pot. Cook on high 4-5 hours or low 7-8 hours. Serve in taco shells. Top with cheese, sour cream, and cilantro. Serve with brown rice and refried beans as a side dish. Double for the freezer.
Preheat oven to 350 degrees. Spray 11x7 pan with cooking spray. In a large bowl mix all ingredients together until well mixed. Pour into prepared pan. Bake for 1 hour. Serve warm with butter.
Mix first 3 ingredients. Toss with apples and lemon juice. Add raisins. Toss again. Place in pastry lined pie plate. Dot with margarine. Cover with top crust. Seal and flute edge. Cut slits in top. Bake at 425 for 50 munutes until browned.
Preheat oven to 350 degrees. Spray a 9x9 baking pan with cooking spray. Chop up your apples into bite size pieces. Beat the eggs until fluffy. Combine splenda, flour, baking powder and cinnamon in a separate bowl. Whisk together. Combine wet and dry ingredients together. Spread 1/2 of the apples in bottom of pan. Pour over batter. Work the batter around the pan with a spatula. Place the remaining apples on top and gently press them down into batter. Bake for about 25 minutes or until golden.
FROSTING: Combine butter, vanilla, sugar, salt, and half-and-half in an electric mixer. Add enough milk to get to a fairly thin consistency for frosting. Divide into 3 separate bowls; one holding 1/2 of the frosting, the other two containing ~1/4 each. Color 1/2 of the frosting orange to simulate cheese, using red and yellow food coloring. (Use real items to match colors). Color 1/4 of the frosting bright yellow to simulate mustard, and the last, red, to simulate ketchup. (Red will take a LOT of liquid food coloring to get past "pink." You can buy gel-based "super red"at any cake decorating supply store). Place each batch of frosting into a plastic baggie. Remove air, close, and snip a tiny bit off of one of the bottom corners. COOKIES: Preheat oven to 325°. Toast sesame seeds lightly in a small saute pan. Cool. Brush 1/2 of the Nilla wafers tops with egg wash. Place on baking sheet. Sprinkle with the toasted sesame seeds. Pop into the oven for ~5 minutes to gently cook the egg white, so that the cookies don't need to be refrigerated. While these are cooking, with a rasp, lightly shave the curved tops of the remaining Nilla wafers, so that they can sit flat on a plate (optional, but makes life easier later). Place 1/2 of the coconut into a plastic zip-lock bag. Add several drops of green food coloring and squish the bag around until the coconut resembles lettuce. Place the shaved Nilla wafer "bun bottom" with the natural flat side up. Dab 4 drops of frosting "ketchup" around the edge. Dab 4 drops of frosting "mustard" in the remaining spaces on the edge. Sprinkle green "lettuce" coconut. Place the mint cookie "hamburger patty" on top and gently press down slightly. Squeeze a GOOD dollop of orange "cheese" frosting on top of the cookie. Sprinkle remaining white "onion" coconut on top. Place the sesame-coated "top bun" Nilla wafer on top, and gently press down. Serve with toasted slivered almonds, resembling French fries! *It takes a LOT of liquid red food coloring to get past "pink." Try using "super red" gel-based red pigment, found at any local cake decorating supply store.
Preheat oven to 350 degrees F. Grease a 9" or 10" tube pan. To prepare the streusel, in a medium bowl, mix together brown sugar nuts and flour. Stir in the butter and zest. To prepare cake, in a large bowl, using an electric mixer set on medium speed, beat together butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in zest and vanilla. In a large bowl, mix together the flour, baking powder and baking soda. Reduce mixer speed to low. Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Top with the remaining batter and streusel. Bake until toothpick in center comes out clean, 30-35 minutes. Transfer pan to a wire rack to cool completely. To prepare glaze, in a cup stir together confectioners' sugar and orange juice until smooth. Turn the cake out onto a serving plate, placing it right-side up. Drizzle with the glaze.
Bring a pot of water to a rolling boil and blanch ginger for 10 seconds. Drain and repeat 2 more times. In a medium saucepan bring sugar and water to a boil. Add blanched ginger and simmer for 20 minutes. Remove from heat. Pour into a container and keep in the fridge until ready to use.
In a large bowl, combine flour, sugar, baking powder, cinnamon, cranberries, and walnuts. Toss together lightly to mix. In a medium bowl, whisk together melted ghee or butter,egg, milk, and vanilla extract, then pour all at once into flour mixture. Mix lightly, using as few strokes as possible, until dough clings together. Preheat oven to 350°. Turn out dough onto a lightly floured surface. With floured hands, pat dough into an 8-inch round, about 1-1/2 inches thick. Cut round into eight pie-shaped wedges and place on an ungreased cookie sheet. Bake until lightly browned around the edges, about 20 minutes. Cool on a baking rack.
Heat the oil and cook the chorizo and bacon for 3 minutes Add the tomatoes and onion and cook for 5 minutes Add the beans and bay leaves and simmer for a further 15 minutes. Remove 3 tbs juice from the pan and place in a blender with the bread and garlic. Blend until smooth. Pour into the pan with the green beans and cook for an additional 15 minutes. Serve with warm crusty bread.
Pre-heat oven to 350 degrees. Saute onion, garlic and basil in olive oil over med/high heat until onion softens. Transfer to a bowl and add shrimp, breadcrumbs, cheese and mayo. Season to taste with salt and pepper. Mound filling into mushroom caps. Bake in oiled pan for 35 minutes.
Brown the ground beef in a large skillet. Drain out the fat into a paper towel. Slice the onion into small bits. Saute the onion in the fat that remains in the skillet after removing the beef. Boil the spagetti. Add the drained beef to the onions. Pour in the tomato soup. Add the cooked and drained spagetti. Add salt and pepper to taste. Simmer on low, stirring occasionally until you are ready to eat.
Preheat oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray, and dust with 2 teaspoons flour. Combine brown sugar, walnuts, cinnamon and 1 teaspoons espresso granules in a small bowl. Place the butter in a large microwave-safe bowl. Cover and microwave at HIGH for 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in yogurt, vanilla, baking soda and salt. Lightly spoon 1 1/3 cups flour into dry measuring cups, level with a knife. Add flour and 2 teaspoons espresso powder, stirring just until blended (do not overstir). Spread half of the batter into the prepared pan, and sprinkle with half of the brown sugar mixture. Carefully spread remaining batter over brown sugar mixture, and sprinkle with remaining brown sugar mixture. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.
Whisk together soup & milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, spaghetti, peas, mushrooms, Swiss cheese, and 1/c c Parmesan cheese. Pour into lightly greased 15x10" baking dish. Stir together remaining 1/2 c Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole. Bake, covered, at 375* for 30 minutes. Uncover and bake 15 more minutes or until golden and bubbly. Let stand 10 mins before serving. NOTE #1: Casserole may be assembled and frozen up to 1 month. Thaw in frig overnight; baked, covered, for 40 minutes Uncover and bake 15 more mins or til cheese is melted and bubbly. NOTE #2: If you prefer a smaller casserole, use 2 11x7" baking dishes. Proceed as directed.
Mix ingredients in a blender ( or be lazy like me and put all ingredients in a safely secured jar and shake like the dickens. I didn't add additional water) adding more water to create the thickness you like, chill at least 3 hours. Serve over fresh geens, cucumbers and radishes.
Add all ingredients to a large stew pot and simmer on the top of the stove for 35 minutes after the soup reaches the boiling point.
Preheat oven to 425 degrees. Combine berries and sugar in a small bowl and set aside. Place 4 (6 to 7 inch) individual gratin dishes on a baking sheet. Place 1 teaspoons of butter in each gratin dish and set aside. Place the eggs in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until combined. Add the milk and mix. Slowly add the flour, vanilla, lemon zest, 2 T of melted butter, and the salt and mix just until smooth. Whisk by hand if the batter is still lumpy. Place the gratin dishes in the oven for three minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Divide the batter equally among the four dishes and bake 12-14 minutes, until puffed and lightly browned. Divide the berries among the dishes and sprinkle with powdered sugar. Add syrup if you wish. Serve hot!
In a large frying pan, add broth, mushrooms and liquid and bring to boil. Add pepper, garlic powder, chicken soup base, soy sauce and Worcestershire sauce, stir to blend. While still at boil, add potato flakes stirring constantly until gravy thickens to a desired consistency. Use additional instant potato flakes if gravy is too thin. If gravy gets too thick, add small amounts of water. Adjust seasonings to taste. If you desire a brown color, add a few drops of (Bovril, beef concentrate). This gravy is excellent with roasts or chicken.
In a large glass bowl stir all ingredients together; cover and chill for 8 hours (tossing the fruit occasionally in the juice) before serving. Adjust sweetness to taste.
For filling, heat oil in a medium-size skillet over medium heat. Add garlic and onion and saute until soft and golden, about 10 minutes. Stir in the tomatoes, season with pepper, and cook until the juices thicken and are almost evaporated, about 10 minutes. Stir in the basil, and remove from heat. For polenta, preheat the oven to 400 degrees (if making right away). Grease a 2-to 2 1/2 quart shallow baking dish. Bring vegetable broth to a boil in a medium saucepan over high heat. Place the cornmeal in a large bowl and whisk in the cold water. (For lump-free polenta) Continue to whisk while pouring it into the boiling broth. Bring to a boil, whisking almost constantly. Once the polenta begins to boil, reduce heat to medium. Whisk polenta continuously until it begins to tear away from the sides of the pan, about 5 minutes. Whisk in salt, 1/4 cup of parmesan cheese, and mozzarella cheese. Immediately pour half of polenta into baking dish. Quickly spread on the tomato mixture. Crumble the feta evenly over the tomato mixture. Immediately spoon on the remaining polenta, covering entire surface. Sprinkle the top with 2 tablespoons parmesan cheese. Dot with butter bits. Let the polenta rest at least 15 minutes, or up to 24 hours. If longer than one hour, cover and refrigerate. Bring to room temperature before baking. Bake 25 minutes, or until hot and bubbly and golden on top. Let polenta sit 10 minutes or so before serving.
Heat the olive oil in a large heavy frying pan, add the rice and saute until the rice is nicely browned (watch it carefully.) Put the browned rice into the slow cooker. Add the onions to the fry pan and cook until they start to brown, about 4-5 minutes. Then add the garlic, Greek seasoning, and dried oregano and cook a couple minutes more. Add the stock and scrape the pan to remove any browned bits; then add the onion/stock mixture to the slow cooker with the rice. Cook on high for 1 1/2 hours. While the rice cooks finely chop the red bell peppers, and after 1 1/2 hours (or when the rice is fairly softened, but not completely done) add the bell peppers and cook 15 minutes more. While rice and peppers cook, crumble the Feta and slice the olives, then add the the slow cooker and cook another 15 minutes. Chop the parsley and squeeze the lemon juice. Check to be sure the rice is as cooked as you'd like it, then stir in the chopped parsley and lemon juice and serve hot.
Break chocolate into pieces. Melt with water over low heat and stir till smooth. Remove from heat and blend in egg yolks and extract. Add butter 1T at a time, stir till blended and cool slightly. Whip cream till stiff peaks. Carefully fold into chocolate mixture. Chill 1 hour. Serve in custard cups or in pie crust.
Mix warm water, yeast, sugar, potato flakes and gluten in a small bowl. Let sit till foamy. Transfer yeast mixture to a mixing bowl (Bosch, Kitchen aid or by hand). Add salt, 1 cup of oil, eggs and 4 cups of the flour to the yeast mixture and mix with a wire wisk till all is throroughly combined and smooth. Change to your kneading attachment and slowly add the remaining 8 cups of flour. Mix on low for 15 minutes or knead by hand until smooth. Put the remaining 2 T oil into a large bowl, greasing the sides where the dough will touch. Place dough in greased bowl and let rise till double. About one hour. Heat oven to 400 degrees. Punch down and divide into 4 loaf pans, let rise till double. About 30 minutes. Brush risen loaves with egg yolk and sprinkle with the sesame seeds. Place in oven for 15 minutes. Reduce temperature to 350 degrees, keeping the loaves in the oven, set the timer for 45 minutes. Remove from oven and let cool 5 minutes. Remove loaves from pan and place on a wire rack to cool. Slice and spread with butter. Yummy!
Spread 2 cans of refried bean dip in a 9" by 13" pan. Blend together 1 cup of sour cream, 1 cup of mayonnaise, and 1 package of taco seasoning and spread on top of bean dip. Sprinkle with 2 cups of shredded cheese. Dice tomatoes and green onions. Mix these together and spread on top of the cheese. Grab the chips and enjoy!
Pre-heat oven 350 F. Use hand mixer. Large mixing bowl beat cream cheese until fluffy. add sugar, sour cream, vanilla and lemon zest mix for 3 mins. Add eggs and mix for 1 minute. Pour filling in graham cracker crumb crust. Bake for 40 mins or until middle is firm. Cool for an 1 hour and chill for 3 hours.
In a 2-quart saucepan, combine chocolate chips, caramels, milk, butter, raspberry jam. Cook over low heat, stirring often, until melted and smooth- this may take a while, about 20-30 minutes (do not be tempted to rush things by raising the heat or your fondue will burn). When everything has melted together, pour into a either a fondue pot or a crockpot set on low heat. Serve along with a platter of bite-sized pieces of sponge cake, pound cake, and fresh fruit and some fondue forks or skewers to dip into the fondue.
Cook green beans according to the package directions; drain well and set aside. Cook onion and parsley in 2 tbsp butter in a large skillet over medium-high heat, stirring constantly, until tender. Reduce heat to medium-low. Stir in flour, salt, lemon rind, and pepper. Add sour cream, stirring well. Add green beans; cook until thoroughly heated, stirring occasionally. Spoon mixture into an ungreased 8-inch square baking dish; sprinkle with cheese. Combine breadcrumbs and remaining 2 tbsp butter; sprinkle over cheese. Broil 8 inches from heat (with electric oven door partially opened) 5 minutes or until cheese melts and breadcrumbs are browned.