HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Beat together butter and peanut butter until creamy. Add sugars, baking soda, and baking powder and beat until "fluffy". Beat in egg, milk, and vanilla. Beat in wheat bran and flour. Optional: place dough in fridge for one hour for easier to handle dough and a puffier cookie. Using a half tablespoon measure, roll dough into one inch balls. Roll balls in Splenda. Place on cookie sheet and bake for 10-12 minutes. Immediately press one Hershey kiss into the center of each cookie and move to a cooling rack so the kiss doesn't melt all the way.
Irish whiskey butter: place 1/2 cup of room temperature unsalted butter in a mixing bowl and whip until fluffy. With mixer running, gradually add 3/4 cup powdered sugar. Slowly add 1/4 cup Irish whiskey until combined. Mixture may look separate and curdled at first, but if you keep whipping, it will come together. Use at room temperature or chilled. Preheat oven to 365 degrees. Lightly grease 11x7" baking dish and set aside. In a medium bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour strawberry mixture into prepared baking dish. In a medium bowl, add the flour, oats, light brown sugar, and salt, stirring to combine. Add the diced butter to the flour mixture, and using your fingers, work the mixture until it resembles coarse crumbs. Pour crumb mixture evenly over top of strawberry mixture. Place baking dish in the oven and bake for 40 minutes, or until filling is bubbly and topping is golden brown. Serve warm with spoonful of Irish Whiskey Butter.
Mix together the soup, seasonings, sour cream and milk. This is where you can play with the seasonings a little bit. You can add or delete whatever you like. Set this mixture aside while you prepare the chicken. Wash and dry the chicken breasts. Cut a pocket in each one and place a piece of cheese inside the pocket. Lay the breast in a single layer in a baking dish that has been sprayed with non-stick spary. Pour the soup mixture over the top of the chicken being sure to cover each breast entirely. Cover with foil and bake in a preheated oven at 375 degrees for 40-45 minute or until the chicken is done all the way through. Serve over pasta or rice. We like it over cheese tortelini.
In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt and brown sugar. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. After 1 week, pour the chile mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, adjust the consistency with a small amount of water. Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness. Adjust the seasoning and consistency of the final sauce, adding vinegar, water, salt, granulated sugar or garlic powder to suit your taste. Transfer to a glass jar, seal and store in refrigerator for up to 6 months.
Basic Brownies:Preheat oven to 350 degrees. Line 9 inch square baking pan with foil; coat with cooking spray. In bowl, mix butter into cocoa until smooth. Stir in sugar, eggs and vanilla. Stir in flour, salt and baking powder until combined. Spread in pan. Bake 25 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Remove brownies from pan to rack; cool completely. Ultra-Rich Frosting:On medium speed, beat 10 tablespoons butter (melted) and 3/4 cup unsweetened cocoa powder until smooth. Gradually beat in 1 package (1 pound) confectioners sugar and 6 tablespoons milk until fluffy. Spread over brownies. Mexican Sundaes: Dissolve 2 tablespoons instant coffe granules in 1 tablesppon hot water. Prepare Basic Brownies, adding coffee mixture and 1 teaspoon ground cinnamon. Top with dulche de leche ice cream, whipped cream and jimmies. Makes 16. Mint Truffle Cups: Line 42 mini muffin cups with mini cupcake liners. Prepare Basic Brownies; divide batter among cups. Unwrap 42 mint truffle kisses (from 10 ounce package). Press 1 kiss deep into center of each cupcake. Bake 10-12 minutes. Cool 10 minutes. Transfer from pans to racks; cool. For frosting, on medium high, beat 10 tablespoons butter (at room temperature) until fluffy. Beat in 2 1/2 cups confectioners' sugar, 2 tablespoons milk, 1/8 teaspoon mint extract and 1 drop green food coloring until fluffy. Pipe or spread over brownies. Top with halved kisses. Makes 42. Peanut Butter Brownies: Cut 25 mini peanut butter cups into quarters. Whisk 2 tablespoons milk into 2 tablespoons peanut butter until smooth. Prepare Basic Brownies, stirring in 1 cup quartered peanut butter cups; spread in pan. Drop peanut butter mixture by tablespoonfuls over batter; swirl with knife. When brownies are removed from oven, sprinkle with remaining quartered peanut butter cups; cool. Makes 32. Triple-Chocolate Brownies: Prepare Basic Brownies, stirring in 1/2 cup mini M & Ms. For frosting, on medium high beat 1 cup butter (at room temperature) with 1 cup white chocolate chips (melted and cooled) until smooth. Beat in 2 cups confectioners' sugar and 3 tablespoons milk until fluffy. Spread over brownies. Sprinkle with mini M & Ms. Makes 32.
Have all ingredients at room temperature. Cream butter, sugar and sweet potatoes until smooth. Add eggs. Blend all four ingredients well. Sift flour, baking powder and spices and add alternately with milk to egg batter. DO NOT OVER MIX. Fold in nuts and raisins last. Sprinkle a little cinnamon-sugar on top before baking. Bake in greased muffin tins (I use mini muffin tins) at 400° for 25 minute. or until done. 2 dozen regular muffins. (These can be frozen and reheated).
Preheat oven to 375°F Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. Transfer chicken to plate; tent with foil. Add onion to drippings in same skillet; saute onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper. Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 teaspoon mint and serve.
Open and drain can of chicken, empty into 2 quart bowl and seperate chunks with a fork. add grapes, celery, onion, water chestnuts, and sugar. Next add mayo and dijon mustard and throughly mixed ingredients until evenly coated. Salt and Pepper to taste.
Prepare grill for medium-direct heat. Grease the center of a 20 x 18 inch sheet of heavy duty aluminum foil with margarine. Arrange 2 slices each of red onion and lemon over the margarine. Sprinkle with one tablespoon of almonds and half of the green onions. Arrange the fillets in a single layer over the onions, lemon and almonds. Top with remaining red and green onions, lemon and almonds. Sprinkle lightly with salt, pepper and paprika. Fold the long sides of the foil together in locked folds. Fold and crimp short ends; seal tightly. Place the packet directly on the cooking grate. Grill, covered, for 11 to 15 minutes, or until the fish is firm and opaque, and just begins to flake.
Saute the onions in a little oil. When soft and fragrant, remove from pan and put half of them aside. Put the rest in a large mixing bowl. Saute bell pepper and add to onions in bowl. In a food processor, grind the seitan using the "S" shaped blade, then grind the tempeh. Fry these together in a large skillet in a little oil and season with tamari and yeast, to taste. When browned, place this in the mixing bowl. Add the cooked millet. In the food processor, blend oil, remaining sauteed onion, black pepper, tofu, bouillin, and tomato paste. When thoroughly blended, stir this into the mixture in the large bowl. Add oregano, herb seasoning, cumin, and sea salt. Mix well. Place into a large oiled casserole or a large cast-iron skillet (a good way to get iron into your diet!). Spread the top of the loaf with a generous amount of catsup and sprinkle with a little oil. Bake in a pre-heated oven at 350 degrees for 50 minutes.
Heat oven to 375. Grease or line with foil and grease 15x10x1-inch baking pan or 13x9-inch pan. Combine potato flakes, parmesan cheese, parsley flakes and garlic salt in medium bowl; stir until well mixed. Dip chicken pieces in margarine; roll in potato flake mixture to coat. Place in greased pan. Bake at 375. for 45 to 60 minutes or until chicken is fork-tender and juices run clear.
Preheat oven to 350 degrees F. Place chicken in a large baking or roasting pan. Combine remaining ingredients and pour over chicken. Bake for 30 minutes or until chicken is thoroughly cooked.
Combine first 7 ingredients into blender and pulse until smooth. Cut fat from chicken, pour marinade over chicken, refrigerate 2 to 4 hours. coat grill with cooking spray and preheat 5 minutes (for indoor grill). Cook chicken for 5 to 7 minutes (or grill as desired on an outdoor grill).
Bring a pasta pot of salted water to a boil. While waiting for the water to boil, heat a skillet over medium-high heat. Fry sausage slices on both sides until brown; remove them from the skillet. Place in a large mixing bowl. In the same skillet, saute mushrooms for 2 minutes, then add onion, and saute for an additional 2 minutes, until mushrooms have rendered their liquid and onion has softened. Remove from skillet, scraping any sausage bits that remain, and place in the same bowl as the sausage. Preheat oven to 350°F. Cook tortellini approximately 7 minutes; drain and rinse. Place in the mixing bowl. While tortellini is cooking, melt 1 tbsp of butter or margarine in a small saucepan over medium-high heat. Add milk and sauce mix, stirring constantly until well combined. Continue stirring frequently until sauce comes to a boil; reduce heat and continue stirring until thickened, about 1-2 minutes. Pour sauce over everything and mix with a spatula until well combined. Place in a greased casserole dish, and sprinkle with parmesan cheese. Top with mozzarella cheese, then crushed Ritz crackers. Melt remaining 2 tbsp butter or margarine in the microwave for about 30 seconds, and drizzle over the crumbs. Place in the oven for 30 minutes until golden brown on top; let stand 10 minutes before serving. Enjoy!
Preheat oven to 450 degrees F. In a small bowl, combine vinegar, oil, garlic, mustard and salt and pepper (to taste). Whisk and set aside. Peel beet. Slice beet into 1/4-inch slices. Lay slices out in baking pan. Sprinkle with olive oil, salt and pepper (to taste). Toss to coat. Bake beets for 20 minutes or until tender. Fan beet slices out on plate; top with dressing, basil and goat cheese.
1. Heat oven to 450°F Pat tenderloins dry with paper towels. Combine oil, salt, pepper, garlic and sage in a small bowl; rub paste over tenderloins and set them in a shallow roasting pan. Roast until done to taste, about 20 minutes for medium (an instant-read thermometer inserted into the center of the loin will register 145° F). Transfer to cutting board and let stand while you prepare the sauce. 2. Set pan over medium-high heat on stovetop. Add broth; cook and stir, scraping up brown bits from bottom of pan, until sauce has been reduced by half, about 10 minutes. Turn off heat; add butter and swirl pan to melt. Slice tenderloin and serve with sauce. Part 2. 1. Cook florets in a large pot of lightly salted water 5-7 minutes, until tender. Drain; return to pot to keep warm while you prepare sauce. 2. Place shallots, wine and 1 tablespoon lemon juice in a small saucepan over medium heat. Simmer until reduced to 1 tablespoon. Reduce heat to very low; stir in a few small pieces of butter, swirling with a wire whisk until mostly melted. 3. Gradually add the remaining butter, whisking constantly until sauce is smooth. Season with salt, white pepper and remaining lemon juice to taste. 4. Do not allow sauce to boil. Pour sauce over broccoli.
Preheat a grill. In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, rosemary, crushed red pepper, 1 tablespoon of sea salt and 1/2 teaspoon of pepper- Rub the mixture all over the steaks and let stand for 10 minutes. Meanwhile, in a small bowl, mix the olives with the parsley, oregano, mint, capers, lemon juice, 1/2 teaspoon of pepper and the remaining 1/2 cup of olive oil. Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over moderately high heat, turning them occasionally, about 10 minutes for medium-rare meat. Let the steaks rest on a cutting board for 10 minutes, then thinly slice them crosswise. Meanwhile, brush the cut sides of the rolls with olive oil and grill until toasted, about 1 minute. Spoon half of the olive relish on the rolls and top with sliced steak and tomatoes. Sprinkle lightly with salt and spoon the remaining relish on top. Close the sandwiches and serve.
Bring sugar and 6 cups water to a boil in a large kettle. Mix Clear Jell with cold water and slowly add to sugar mixture as it's boiling. Stir and boil until thick and clear. Remove from heat and add cinnamon. Pour over apples and mix well. Fill clean quart jars. Leave at least 1 inch space in top of jars or they will run over. Put lids on and process 35 minutes in boiling water. Or in pressure canner for 13 minutes with 5 pounds pressure.
Cook the macaroni until done as usual.Do not overcook it.Drain macaroni in strainer. Place macaroni, butter, salt,pepper, milk, mozarella cheese, and 3 cups of cheddar cheese in casserole dish.(I use a 9x13 one)Mix eggs in a bowl first and then stir into mixture. Cover everything with aluminum foil and cook for 45 minutes at 350 degrees. Uncover and add extra cup of cheddar cheese across the top. Bake uncovered for another 15 minutes.
In a Dutch oven set over medium heat, melt the butter. Add the onion and garlic, saute for 4 to 5 minutes until softened and golden. Stir in the bell pepper, stock, water, cumin and chipolte. Bring to a boil, then stir in potatoes. Adjust the heat to maintain a gentle boil, cover and cook for 5 minute. Stir in the corn kernals and cover, simmering for 10 min or until the potatoes are tender. In a small bowl, combine the half and half and cornstarch, stirring until smooth. Slowly stir into the soup and bring to a boil. Reduce the heat to low and stir in Pepper Jack cheese, stirring until smooth and thickened. Stir in crabmeat and cilantro and heat through for several minutes. Garnish individual servings with fresh cilantro and serve with crusty bread.
Over medium heat, Melt margarine in a small skillet. Add sugar and italian dressing and blend well. Add radishes and onions and cook until vegetables are tender or cooked to desired doneness.
Peel and chop the sweet potato into small chunks, then place in a pan of water. Bring to the boil then simmer for 20 mins (until softened). Meanwhile grill the salmon for 10 minutes (until just cooked). Once the potatoes are ready, drain out the water then mash. Mix in the lemon zest, dill, parsley and mustard. Break the salmon fillets into flakes, then mix with the potato mixture. Divide the mixture into 6 cakes. Place the flour, egg and ground almonds in separate bowls. Coat each cake in flour, then the egg then the ground almonds. Heat the coconut oil in a frying pan, then gently fry the cakes for 3-4 minutes on each side, then serve.
In large pot/dutch oven brown beef. In skillet crumble sausage into 1 inch pieces and brown with 1-onion (reserve rest for topping) and garlic. Once beef is brown add chicken stock and spices. Cook until mixed well, add sausage, onions and garlic and combine. Add tomatoes and tomato sauce and simmer on low until you are ready to eat. The longer it cooks the spicier it will get. Also the longer it simmers the more flavor you get. Top with cheddar cheese and onions.
Combine the first 5 ingredients and one cup water in a medium saucepan. Bring to a boil, and cook 1 1/2 minutes. Add cranberries and walnuts and reduce heat to medium-low. Simmer, stirring frequently, until berries burst and the mixture is reduced to 4 cups, about 15 minutes. Place in an airtight container and let cool completely. Remove the cinnamon stick, zest and peppercorns. Refrigerate until ready to serve. Especially tasty with ham and turkey, but also delicious chicken and beef! Enjoy!
Boil potatoes with skins on until almost fork tender yet somewhat firm. Drain, cool, and cut into small chunks. Set aside. Hard boil eggs; cool. Chop nine; leave one whole. Set aside. Fry bacon until crisp; drain on paper towel; crumble and set aside. In large bowl add potatoes, chopped eggs, bacon, celery, onion, and bacon drippings. Add sour cream, mayonnaise, and spices. Gently fold mixture together being careful not to mash potatoes. Top with one sliced egg and sprinkle with paprika. Cover tightly and refrigerate. NOTE: Prep time includes cooking time.
Scrub then peel the lemons. Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain, rinse, cool and chop the peel. Remove the excess, thick, white pith from the peeled lemons. Cut the peeled lemons in quarters. Slice out the white membranes and discard. Puree the peeled lemons in a food processor. Into a heavy saucepan, measure 2-cups lemon puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple (a total of 5-cups of fruit is needed). Add the water or wine. Gradually stir in the dry pectin. Bring to a a hard boil, add butter, and boil for one minute. Add the sugar. Bring back to a boil and boil hard for one minute. Skim if necessary. Ladle into seven, half-pints jelly jars, and process.
Mix all of the above together except the last two ingredients. Bring the mixture to a boil. Add the 1 teaspoon of sugar and stir in it well. Then immediately lower the burner to a simmer with the lid on the pot slightly ajar. Cook for 1 1/2 hours, stirring occasionally all of the way to the bottom. *If you didn't add enough water from the beginning, you might need to add a little more water during the cooking time - you just have to judge if it looks like it cooked down too much. It should be liquidy, but more on the thick liquid side, not watery. When finished cooking, serve it over the cooked rice.
Heat up the oil in a skillet. Add the onion and garlic and cook just until softened. Add the mushrooms and Mrs. Dash, cover and cook for about 5 minutes. Add the oatmeal and serve.
For the stuffing: Mix the ricotta, cream, chives, parsley, lemon zest and anchovy, if using. Season with salt and pepper. Using a piping bag, fill the blossoms with the stuffing. Keep in the refrigerator until ready to fry. For the marinara sauce: Heat the oil in a saucepan over medium heat. Saute the garlic and onions until the onions are translucent, about 5 minutes. Add the tomatoes and season with salt and pepper. Simmer for about 30 minutes. Using a hand mixer, blend until the sauce is a coarse puree. Stir in the basil, chives and parsley. For the vodka batter: Mix 1 cup/250 ml flour with the baking powder in a large bowl. Add the club soda and vodka and stir until smooth. Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C). Dredge the stuffed zucchini blossoms in the remaining 1/2 cup/125ml flour, then coat with the batter. Fry until golden. Transfer to paper towels to drain. Season with salt and pepper. Serve the fried blossoms hot with the marinara sauce. Cook's Note: If you don't have zucchini blossoms, you can stuff mini bell peppers, tomatoes or mushrooms.
Mix the first 5 ingredients together in a large bowl. In another bowl, combine the eggs, apple sauce, oil and vanilla. In another bowl mix carrots, apple, pineapple, raisins, walnuts and coconut. Add egg mixture to dry ingredients and mix until partially incorporated, using as few strokes as possible. Add fruit mixture to egg-flour mixture and mix, using as few strokes as possible, until batter is just moistened and fruit is incorporated. Don't over mix if you want light, fluffy muffins. Fill greased muffin cups two-thirds full. Bake at 350 for 20-24 minutes or until toothpick inserted in middle comes out clean.
Heat oil in 8 inch skillet. Fry garlic until golden and discard. Add onion and saute until transparent. Add shrimp and saute until they turn pink. Beat eggs with salt and pepper in a large bowl until frothy. Add shrimp mixture and stir well. Return to pan, adding more oil if necessary. Cook over medium heat until eggs are set. Invert plate over the pan, flip omelette onto plate, return to the pan to brown on other side. Repeat process one more time. Serve hot. Garnish with diced tomatoes and shredded cheese.
Arrange shrimp, pineapple chunks, bell pepper and onion on wooden skewers and place in a flat bottom glass casserole dish. In a small bowl, combine lime juice, oil, honey, garlic, green onions and soy sauce, whisking until honey is dissolved, reserving one ounce for basting during cooking. Pour the remaining marinade over shrimp skewers. Cover and refrigerate for 1 hour. Place skewers on grill about 6 inches from coals or gas flame. Cook for 3 to 4 minutes on each side until shrimp are opaque and pineapple begins to brown; baste with reserved marinade before turning.
Mix eggs, oil and milk very well together. Add flour bit by bit. Put onto a floured surface and knead till dough shows little air pockets when cut. Put in bowl, cover and leave in warm place for 1/2hr. Roll out, put on clean, floured cloth and pull the dough with your hands to all sides till very thin. Filling: Vienna Apple Strudel - 1 kg apple, sugar, cinnamon, 100 gm sultanas or raisins, 60 gm leaf almonds, oil, soft butter, icing sugar. Cut apples finely, add sugar, cinnamon, sultanas, almonds. Brush rolled out dough with oil, spread apple mix evenly, roll dough with help of towel, put on oiled tray, brush with oil. Bake at 230 C for 1/2 - 3/4 hr till light brown. Brush with melted butter, dust with icing sugar.
Preheat oven to 350 degrees. In roasting pan, toss sweet potatoes, Yukon and new potatoes, carrots, olive oil, salt and pepper. Roast 1 hour, until browned and tender, tossing twice. Meanwhile, in Dutch oven, combine juices, honey, allspice, cinnamon, ginger, prunes and apricots; simmer, covered, 5 minutes. Remove from heat; let stand, covered. Add roasted vegetables to mixture in Dutch oven; gently toss. Bring to a simmer over medium heat; cook 2 to 3 minutes, just until excess liquid is cooked off. Transfer to serving bowl; sprinkle with chives.
Preheat oven to 450 degrees. Creole sauce:. Stir together mayonnaide, green onions and creole seasoning; cover and chill (makes about 1/2 cup). SHRIMP:. Combine flour and creole seasoning. Dip shrimp in egg and dredge in flour mixgture. Pour oil to a depth of 2 inches into a Dutch oven; heat over medium-high heat. Fry shrimp in batches for 1-2 minutes or until golden. Spread cut sides of rolls with butter and place on a baking sheet. Bake at 450 for 5 minutes, spread with creole sauce. Place lettuce and shrimp on bottom halves of rolls and sprinkle with hot sauce if desired; top with roll top.
brown meat in nonstick skillet & drain. add veggies & cook 5 minutes. stir in water & reduce heat to med-low. cover and simmer 10 minutes. add beans, barbecue sauce and stir. cook 5 minutes. sprinkle with cheese.