HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven according to directions on can. Separate biscuits and place them on a large cookie sheet spread the biscuit out so that resemble thick cookies. Brush each round with olive oil. Spoon zatar on each round, approximately 2 spoons full. Bake according to directions on the can. Enjoy!
Combine the first 5 ingredients in a ziploc bag and seal. Marinate in the refrigerator for 4-24 hours. Prepare grill to medium high heat. Place chicken on sprayed grill rack and discard marinade. Grill 3 minutes on each side until done. This took me about 15 minutes.
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours. Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 3 minutes or until tender. Remove vegetables with slotted spoon to small bowl. Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned. Add onion, garlic, carrots, parsnips, thyme, salt and pepper to skillet. Pour stout over chicken and vegetables. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 35 minutes. Add mushrooms and peas to skillet. Cover; cook 10 minutes. Uncover skillet; increase heat to medium. Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in center.
Spread cake frosting onto a small plate and spread rainbow sprinkles onto another small plate. Dip the rim of the martini glass into the icing and then into the sprinkles. Combine vodka and cranberry juice in an ice shaker, half-filled with ice cubes. Shake well. Strain into glass. Top with Champagne. Drop in cherry.
Make the batter by placing the melted butter, flour, eggs, salt and milk in a blender and whizzing until smooth. Alternatively, whisk the eggs and butter in a mixing bowl, then gradually add the flour with the salt and finally add the milk. Whisk until smooth. Cover the batter and chill for half an hour. Whisk again just before you make the pancakes. Meanwhile, make the sauce by zesting one of the oranges. Place the zest in a saucepan and juice both oranges into the pot. Add the sugar, 25g butter and the alcohol. Heat gently for 3-4 minutes, stirring occasionally, until the butter melts and the sauce starts to thicken. Peel the bananas and cut on a slant into a few pieces. Drop into the sauce and cook for a couple minutes. Make the pancakes by heating a touch of oil in a non-stick frying pan. When the pan is very hot, pour in a bit of batter. If you are a pancake novice, start with 1/4 cup batter per pancake since a small pancake is easier to flip. Leave the batter to set, then flip with a spatula and cook for another 30 seconds. Remove from the pan onto a plate and keep covered. When the pancakes are cooked, put one on a serving plate. Cover one half of the pancake with a bit of sauce and a dollop of yoghurt. Serve immediately.
Bring the 4 cups of water to a boil in a saucepan. Add the rice and simmer for about 15-20 minutes or until tender. In a small bowl, beat the tahini and lemon juice (adding some cold water, if necessary) together. Add this mixture to the rice, stir well, and simmer for about 5 minutes more. Season with salt and pepper to taste and serve.
First, cut the frozen cake into squares. I first cut the cake into half and it's easier this way. Take 1/2 of the cake that you cut into squares and place them in the bottom of the trifle bowl. Put 1 can of the pudding on top of the cake then spread 1 carton of the cool whip on top of the pudding. I put the candy bars in a ziploc bag and crush with a rolling pin, put 1/2 of the candy mixture on top of the cool whip. Then put the remaining cake, pudding, cool whip and top with remaining candy bars on top. This needs a warning, very addictive.
Cook bacon slightly; saute onion and garlic with bacon until tender. Add tomatoes, chicken base, sugar and pepper; stir well and let simmer for about 20 minutes; adjust seasoning if needed. Meanwhile wash okra and remove fuzz, if using fresh okra, cut into pieces; add okra and simmer until okra is done, about 20 more minutes (less if using frozen), serve.
Add all ingredients, in the order they appear, to the tall cup (or party mug). Mix until smooth. Enjoy! --------. If you want to thin your shake, add more milk and blend a little more. If you want to make a large batch, double or triple the ingredients and use the Magic Bullet blender. BLUEBERRY - leave out the chocolate and add a handfull of fresh or frozen blueberries. STRAWBERRY - add a handful of fresh or frozen strawberries. CHOCOLATE MONSTER - use chocolate ice cream and add your favorite bite-size candy bar. MIMI'S CHOCOLATE CHOCOLATE MINT - add 1/4 of a chocolate bar and two starlight mint candies. BULLET BLIZZARD - add tiny colored chocolate candies to the milkshake recipe. NORTH POLE - add a mint patty to the regular milkshake recipe.
Blanch and peel tomatoes. Cut them in large chunks. Peel onions and apples. In processor pulse onions, celery, apples and peppers; do not pulverize them--leave them in approx 1/2-inch cubes. In large saucepan, stir everything together except the sugars. Cook medium low heat for 1 hour stirring now and then. Add sugars and continue cooking another 2 hours stirring now and then. Do not cover while cooking your ketchup! Pour into sterilized jars; wipe rim. Cover to seal.
Melt butter over medium low heat. Remove from stove and stir in hot sauce and seasoning. Blend well with blend stick or whisk. Buy or make wings and toss with sauce. A little goes a long way so don't let them swim in the sauce.
Preheat oven to 425 degrees. Set a 10" heavy skillet with heat resistant handle over moderately low heat. Melt butter in skillet; tilt skillet to coat sides and bottom. Sift together flour, sugar and salt. Beat eggs and milk together. Stirring constantly, blend the egg mixture into flour mixture. Quickly pour batter into hot skillet. cook 2-3 minutes over medium heat. Place skillet in oven and bake about 10 minutes or until the pancake is a light golden brown and top spings back when lightly touched at center. Remove to warm platter. Sift confectioner's sugar over top (I buttered heavily first, then sifted confectioner's sugar over it. The butter melted and created a sort of sugary paste with the confectioner's sugar - yum!). Serve at once with lemon wedges (I never did!).
Grease and flour an 8" cake tin, set oven at 200degC (400degF). Sift flour and salt, divide into halves. Cream butter and sugar until light; add eggs separately, beating well, divide. To one bowl add flour, cocoa mixture and fold gently. Fold remaining flour and peppermint essence into other bowl. Spoon half white mixture into prepared tin, top with chocolate mixture and then remaining white, smooth top and run knife through in a figure eight. Bake 50 minutes. Icing; Melt chopped chocolate over pan of hot water(or very low in microwave), add cold water, butter and icing sugar and stir until smooth and glossy - use immediately.
Trim fat from meat. If desired, sprinkle with salt & pepper. In a large skillet cook chops in butter over medium heat for 5 minutes. Turn chops and add carrot. Cook for 5-7 minutes more or til no pink remains. Remove chops, reserving drippings and carrot. For sauce, stir parsley; flour; basil, thyme, or tarragon; bouillon granules; and 1/4 tsp pepper into drippings and carrot. Add milk all at once. Cook and stir til thickened and bubbly. Stir in water. Return chops to skillet and heat through. To serve, spoon sauce over chops.
Whisk together the eggs and sugar in a large Stainless Steel or glass bowl. Place the bowl over a large 3 or 4 quart saucepan filled with simmering water. With the heat on low, whisk the mixture vigorously and continuously until you can form ribbons. This is where you can lift the whisk out of the mixture, write your name, and it doesn't disappear for about 5 to 10 seconds. This can take as long as 30 minutes. My son and I used a Black and Decker Gizmo and it took about 15 minutes but was somewhat messy. Slowly whisk in the cream. Split and scrape the vanilla beans into the mixture. Put the vanilla beans in there too. Stir often with the whisk until the mixture can coat a spoon with only a slow drip. It will be about the consistency of vegetable oil. Remove the custard from the stove and whisk in the butter, one pat at a time. When the butter is fully melted, strain the mixture through a sieve and transfer it into ramekins or custard cups. Be sure to leave about 1/2 inch for the last step. You can transfer it into a bowl and chill first before putting it in ramekins. Place in refrigerator until cold. Remove the cups from the refrigerator and sprinkle sugar on top until it is about 1/8 inch thick. Heat the tops of the custard with a kitchen torch until the sugar is caramelized. (I've heard you can do this in a broiler, but I've never tried. The torch is too much fun.).
I start out peeling/cutting apples using my apple peeler/slicer/corer device. As I take them off the device, I put them in a bowl, sprinkle lemon juice and fruit fresh. I keep doing this until I have enough to start my batch of applesauce. Next I put 2 cans of peaches with their juices, some of the apples and blend in a blender at one of the higher speeds. You may not need sugar. I omitted it the last time I made the applesauce. Play it by ear also if you think you need water. Pour into crockpot or dutch oven. Note: I do several different batches, so I'm cooking one batch on the stove in my dutch oven on medium high heat/medium and one in the crock pot. I cook it long enough to be hot enough to pour into canning jars. Repeat blending process with what's left of your apples and peaches. Pour into crock pot or dutch oven. Add vanilla extract, ground ginger. Add optional cinnamon. I used my Korintje cinnamon. You'll have to taste it and see if you want to add cinnamon. If adding sugar, now's the time to add. Meanwhile wash canning jars, lids, and bands. Sterilize in hot water bath. Then take out a few jars at a time, pour applesauce in jars. Put lids and bands on, screw tight, place in water bath for 25 minutes. Take out, make sure lids have sealed by pressing lid. I listen for popping sounds and count. If I come across a jar or two that didn't seal, I'll rebath them or even put in a clean jar with new lid. Read your canning instructions that come with jars.
Mix egg yolks and sugar until thorouhghly blended. Slowly add milk and cream, mixing thoroughly. Put in fridge. Blend egg whitles until stif peaks form. To serve, ladel nog into a cup, spoon some fowm ontop, and sprinkle with nutmed. Note: you can add sugar to egg white.
Pour coffee into large saucepan. Add chocolate; cook on low heat 5 minute or until chocolate is melted, stirring occasionally. Add milk and extract; stir until well blended. Garnish each serving with a peppermint stick.
Fill bottom of double boiler with enough water to fill about 3-4 inches high. In a seperate saucepan, bring another 2 cups of water to boil. Combine all dry ingredients in top of double boiler, stirring well to remove any lumps. Add enough boiling water to make a thick paste. Stir until smooth. Place onto the bottom half, over the boiling water. Slowly add 1 1/2 cups boiling water from the other pan. Keep stirring until the water is fully incorporated. Add the butter, continue to stir while the butter melts into the sauce. Keep stirring another 10-15 minutes, until the sauce thickens to an "unset pudding" consistency. If it thickens too much, feel free to add more boiling water. When it is as thick as you like, stir in the vanilla extract. Serve over the sliced pound cake.
Let the ice cream sit for 30 minutes at room temperature in order to soften. Combine the softened ice cream with the Sambucaa (or Pernod) and the chopped licorice candy. Mix well. Refreeze for at least 4 hours.
Preheat oven to 400°F. Blend 1/4 cup sugar and egg white powder in a mixer bowl. Add water and mix on low-medium speed 3-5 minutes until smooth. Scrape bowl. Beat on high speed, gradually adding remaining sugar and vanilla. Scrape bowl. Beat until meringue is stiff but not dry. Spread over hot pie filling; seal to edges of crust. Bake about 10 minutes until meringue is browned.
Place sliced onion in large slow cooker, adding 1 cup of water. Sprinkle lemon pepper liberally over corned beef and place on top of onion. Cover and cook on low for 7-9 hours. Remove corned beef from slow cooker and place in ovenproof pan. Preheat oven to 375 degrees. Prepare glaze by combining all ingredients and spoon over corned beef. Bake for 30 minutes and baste occasionally with glaze.
heat a saute pan on the stove with the oil on medium. Whisk together the milk, salt, green chili, egg (or whites), and turmeric in a large shallow bowl. Dip the bread into the mixture. submerge both pieces of bread in at once and flip over once coated. Then, let sit in bowl to soak up all the egg. Gently transfer the soaked bread to the heated saute pan and take the bowl to the sink. Wash your hands with soap and get out a turner. Once you can smell the bread and it is golden brown, turn it over and brown the other side. Only for optional: Move the bread to a plate and add the other half teaspoon of oil. Add the garlic, chili, turmeric, and onions. (or other veggies). saute until the onion is softened and is translucent, but not browned. Turn of stove and top the hot bombay toast with the onions. This makes a healthy, tasty, and filling breakfast with some fruit.
Heat some water in a saucepan to boiling, then add the peas and cook for about 5 minutes until tender. Drain, but save about 200 ml of the cooking water. Puree in a blender ( or use a stick blender) with butter, mint leaves, salt & pepper to taste, and some of the reserved cooking liquid (adding as much or as little as you feel you need - you want it kind of pasty and gloppy, like loose mashed potatoes). Leave a few chunks. Test for seasoning and adjust as needed. Reheat gently in saucepan if needed.
Cut Brussels sprouts in half. In large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. Add wine, stirring to loosen browned bits from pan. Stir in Broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat, simmer, covered 8-10 minutes or until sprouts are tender. Stir in butter and lemon peel until butter is melted. If desired sprinkle with parsley.
Preheat oven to 350°F. Place baguette on a silpat lined sheet. Cut a trough lengthwise in the baguette. Pull out the soft bread inside, no need to be precise -- you are just making room for everything else. In a bowl whisk together eggs, milk, cheese, parsley, salt and pepper. Add most of the soft bread after tearing to small pieces and mix. Line the baguette with the prosciutto (or whatever you have chosen). Pour the egg mixture the length of the baguette. Bake for 15-25 minutes. You know it is done when the eggs are fluffy and firm. Slice and enjoy. You could make this in individual rolls.
Combine first 6 ingredients. Stir in remaining ingredients. Cover, chill (I alway top this with a sprinkle of paprika).
Scald raisins with boiling water and drain well. Combine cornmeal and 2/3 of the butter milk and set aside. Mix together flour, baking powder, salt and baking soda. Beat eggs and add oil, honey and remaining buttermilk. Add to cornmeal-buttermilk mixture and then to flour mixture. Add raisins. Place in greased muffin tins and bake at 400 for twenty minutes.
Prepare Tortellini according to package instructions; drain. Heat cream in a large skillet over low heat. Gradually sprinkle in cheese, stirring constantly, until blended. Simmer, stirring occasionally, 15 to 20 minutes. Add Tortellini, Prosciutto, and artichoke hearts; simmer, stirring occasionally, 5 to 10 minutes or until sauce is slightly reduced. Serve immediately. Serve with crusty Italian bread, if desired.
Place chicken, sliced water chestnuts and chopped scallions in slow cooker. Mix together hoisin sauce, wine, and five spice powder. Pour over the chicken mixture in the slowcooker. Cover and cook on low for about 6 hours. Serve over hot cooked rice or fine noodles.
Place beef in a zip lock bag and pour dressing over meat. Marinate for 2-3 hours, turing every 45 minutes. Remove meat from marinade; disgard liquids. Grill beef for 6-8 minutes per side until desired doneness is reached.
In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda. In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas. Mix wet ingredients into dry. Scoop batter one heaping 1/4 cup at a time into lined cupcake tins. Bake at 350° for 15-18 minutes. Remove from oven, allow to cool, then frost with Whipped Cream Frosting. Serve.
Grease a 9x9 pan. Melt peanut butter and chips together in microwave. Just as its melted, fold in the marshmallows. Put into the greased pan. Refrigerate until firm. Cut into squares.
Mix the chocolate syrup and milk together. While stirring, add the seltzer and continue stirring. For true Bronx authenticity, wipe your mouth with your sleeve afterwards.
Cook potatoes in boiling water to cover 15 minutes or until tender. Beat potatoes and next 3 ingredients until smooth. Stir in milk and remaining ingredients. Spoon into lightly greased 2 quart casserole. Bake uncovered at 400° for 15 to 20 or until thoroughly heated.
Combine all the ingredients and fold to blend. Be careful not to smash the Avocados.
In a large bowl, combine gelatin and the boiling water; stir about 2 minutes or until gelatin is dissolved. Stir in shredded lime peel and lime juice. Cool for 10 to 15 minutes or until cooled slightly but not set. Whisk in sour cream when dissolved whisk in the 1 cup dessert topping. Pour into six 6- to 8-ounce stemmed dessert glasses. Cover and chill for 2 to 24 hours or until set. If desired, garnish with the 1/2 cup dessert topping and lime peel curls or lime slices.
Place tortilla on microwavable plate. Spread refried beans across one end. Add onions, olives, and salsa. Grate cheese on other half of tortilla. Microwave 66 seconds on high. Top with sour cream. Fold up, and eat.
Shred cabbage, sprinkle with sugar and salt. Let set for two hours or longer. Turn mixture over a couple of time while cabbage is leaching its juices. Drain liquid from bowl. Add rest of the ingredients, toss and serve. May be chilled and served the next day.
Line a 9-in square pan with foil and spray the foil lightly with non-stick cooking spray; set aside. In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook over medium heat stirring constantly until smooth. Bring to a rapid boil and boil for 5 minutes while continuing to stir. Remove from heat and add vanilla. Stir in the chocolate until melted and smooth. Add pecans and mix well. Pour into prepared pan and refrigerate for 2 hours or until firm. The cook time reflects the time need to thoroughly chill the fudge. When firm remove foil from pan and peel away foil from fudge. Using a pizza cutter; cut into 1-inch squares. Store in a tightly covered container in the refrigerator.
In a large skillet, saute mushrooms in olive oil. While they are sauteeing, season with garlic, Mccormick's, salt, and pepper. Add beef broth (reserve 1/2 a cup), worcestershire sauce, and onion. In a small bowl, mix 1/2 cup beef broth with cornstarch. Add to the mushroom mixture. Bring to a bowl, then reduce heat and let simmer about 5 minutes. Add roast beef to mushroom au jus and cover, simmering about 10 minutes. Meanwhile, cut your Italian bread into 8 slices. If not already split (sandwich style) go ahead and cut them, so you have 16 total slices of bread. Place bread on cookie sheet. On 8 of the slices (bottom slice) place about 4 or 5 pieces of roast beef on each, then spread mushrooms evenly among each sandwich. Top each sandwich with a slice of swiss cheese. Place sandwiches in oven and broil just until cheese is melted and bread is a bit toasted, about 5 minutes. Serve sandwiches with a side of au jus to dip in!
Grease a 19cm square cake pan (or similar sized round pan), line base with baking paper. Heat oil in large pan, add bacon, onion and garlic, cook, stirring until onion is soft. Add vegetables and cook, stirring, about 5 mins or until any liquid is evaporated; cool. Combine vegetable mixture with sifted flour and remaining ingredients in a medium bowl; mix well. Spread mixture into prepared pan. Bake in moderate oven for about 30 mins or until firm.
Preheat the oven as directed on box. Instead of using any eggs, or water in this recipe, just mix together the oil and the diet cola into the cake mix. Mix on med speed until all is blended and no lumps are visible. Grease baking dish very well, because there is no egg in the cake mix, it will stick very easily. While it is baking, whip the cream cheese and whipped cream together until well blended. When cake is cooled, spread cream mixture over it and eat & enjoy!
Thaw pastry sheets at room temperature for 30 minutes. Preheat oven to 400° F. Unfold 1 pastry sheet on lightly floured surface. Cut 4 stars (or any shape appropriate for the occasion)of each size. Use 3 star cookie cutters in graduated sizes (2-inch, 21/2-inch, and 3-inch cookie cutters or Cardboard patterns). Repeat with remaining pastry sheet. Place stars on baking sheets. Bake 10 minutes or until golden. Remove from baking sheets and cool on wire rack. To assemble trees: Top large star pastry with 1 teaspoon pudding/curd. Top with medium star pastry, turning star so points do not line up. Top with 1 teaspoon pudding/curd and place small star pastry on top, turning so points do not line up. Repeat with remaining star pastries, making 8 trees. Drizzle trees with honey. Sprinkle with green sugar (or color of your choice) and top each with a raspberry or cherry half. NOTE: Obviously there are many variations of this, fitting many occasions. Change the jelly; pudding for lemon curd; etc.
Cook rice. Combine oil, soya sauce, vinegar and salt. Add mushrooms to rice and stir in dressing. Cover and chill at least 2 hours. Just before serving add oranges,celery,green onions and almonds.
In a medium saucepan, melt 3 Tbs. butter over low heat. Stir in the flour and cook for 2 minutes. Slowly whisk in the hot milk, then the smashed garlic clove and 3/4 teaspoon salt. Bring the garlic sauce to a boil and cook, whisking, until thickened, 3-5 minutes. Set aside. In a large pot of boiling salted water, cook the lasagna noodles for 8 minutes. Drain and transfer to a bowl of cold water. Position a rack in the center of the oven and preheat to 375 degrees. In a large skillet, melt the remaining 2 Tbs, butter over low heat. Add the onions and chopped garlic and cook until softened, about 5 minutes. Stir in the mushrooms, increase heat to medium-high and cook, stirring often, until dry, 5-7 minutes. Using a food processor, puree the basil leaves with the cream. Set aside 1/2 cup basil cream. Stir the remaining basil cream and 1/2 cup parmesan into the mushroom mixture; season with salt and pepper. Grease a 2 quart rectangular baking dish, and spread 3/4 cup reserved garlic sauce on the bottom. Drain the lasagna noodles and lay 3, lengthwise, in the baking dish, trimming the ends with scissors to fit the pan. Top with half of the mushroom mixture, half the mozarella cheese and a layer of noodles and repeat. Combine the remaining garlic sauce and basil cream; spoon on top. Sprinkle with the remaining 3/4 cup parmesan. Bake until golden, 40-45 minutes. Let stand 15 minutes.