HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 4 ingredients together. Stir in dried cherries. Scoop a heaping spoonful onto cookies sheet lined with parchment paper. Bake in a preheated 350 degree oven for 10 minutes. Drizzle chocolates over cookies if wanted. Cool and store in a air tight container if you don`t eat them all! ;).
In a small saucepan over medium-low heat combine caramels and milk, stirring until smooth. remove from heat. Mix butter, sugar, eggs and vanilla. Combine flour, cocoa and salt well and add to sugar/egg/butter mixture, stirring until incorporated. fold in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spread into a greased 13x9 in baking dish and pour caramel sauce on top- it should cover the top of the brownie mix, so spread with a spatula as needed. Bake at 350 for 35- 40 minutes. Melt remaining chocolate chunks with oil over low heat and drizzle on the warm brownies. top with remaining pecans. Cool 30 minutes and refrigerate 1 1/2 hours. Keep at room temp until serving.
Bring large pot of water to boil; add salt. Stir in pasta and cook until al dente, about 9 minutes. Reserve 1 cup cooking liquid, then drain pasta. Heat 3 tablespoons oil and the butter in a large deep skillet over moderate heat until butter is melted. Add onion and oregano, season with salt and pepper, and cook until softened, about 5 minutes. Add zucchini and squash; cook, stirring frequently, until wilted, about 5 minutes. Add broth; bring to a simmer. Remove from heat and keep warm, covered, for sauce. Add pasta and 1/2 cup reserved cooking liquid to sauce in skillet; toss to combine. Season with salt and pepper. Simmer until pasta is coated well, about 2 minutes. Remove from heat and toss in feta. Spoon into bowls, drizzle with remaining 2 tablespoons oil and serve.
Preheat oven to 400°F Oil heavy large baking sheet. Toss onion wedges with oil in medium bowl. Season with salt and pepper. Arrange onions in single layer on baking sheet. Bake until bottoms of onions are golden and onions are very tender, about 25 minutes. Transfer sheet to rack; cool. (Can be made 1 day ahead . Cover and let stand at room temperature.). Preheat oven to 400°F Roll out pastry on lightly floured surface to 14x11-inch rectangle. Trim edges to even. Cut 1/2-inch strip from each side of pastry, forming 13x10-inch rectangle; reserve strips. Transfer pastry rectangle to another heavy large baking sheet. Brush edges with some of beaten egg; reserve remaining egg. Place strips on edges of tart, creating border. Trim strips; press gently to adhere. Pierce bottom of pastry several times with fork. Bake until edges puff and pastry is golden brown, about 15 minutes. Transfer baking sheet to rack. Using metal spatula, loosen pastry from baking sheet. Cool completely on sheet. Reduce oven temperature to 350°F. Stir cheese, pesto, cream and 2 tablespoons basil in medium bowl until smooth. Season with salt and pepper. Mix in remaining beaten egg. Spread cheese mixture evenly over bottom of crust. Remove peel and stem end from roasted onions. Fan wedges, golden brown side up, over cheese mixture. Bake tart until crust is brown and cheese appears set, about 20 minutes. Transfer baking sheet to rack and cool tart to room temperature. Sprinkle tart with remaining 1 tablespoon basil. Cut into squares.
Line 13x9x2-inch pan with foil. Place 1 cup white chips and almond extract in medium bowl. In second medium bowl, stir together cocoa, 1/4 cup melted butter and vanilla extract until mixture is smooth; add remaining 1 cup white chips (chips do not need to melt). Combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can't be stirred down); continue boiling and stirring 5 minutes. Remove from heat. Immediately add half of hot mixture to bowl with white chips only. Pour remainder into cocoa mixture; stir to blend. Beat white chip mixture until chips are completely melted; stir in cherries. Add red food color, if desired. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread evenly over top of white chip layer. Cover; refrigerate until firm. Remove from pan; peel off foil. Cut with heart-shaped cookie cutters or cut into squares. Cover; store in refrigerator. About 8 dozen squares. NOTE: For best results, do not double this recipe.
Heat the oven to 425°F. Cut chicken breasts into 4-6 ounce pieces. Sprinkle the chicken with salt and pepper. Wrap a slice of bacon around each piece of chicken and place in baking dish. Sprinkle with rosemary. Roast for 15 minutes at 425°F. Reduce heat to 375°F and continue roasting until done. It won't take long--be careful not to over cook chicken (chicken is done when juices run clear when pierced).
Prepare rice according to package directions. 1 bag makes about 2 cups. Heat olive oil over Medium heat. Add onions and peppers and saute until almost tender (about 5 minutes). Brown sausage slices in a large skillet (we used kielbasa) over Med/High heat. Add rice, veggies, beans and BBQ sauce to the skillet. Add enough BBQ sauce to make it to your liking. We use about a cup because we like it saucy. Cook, stirring occasionally, until heated through (5-7 minutes), taking care to scrape the bottom of the pan so the rice doesn't stick.
Preheat oven to 300 degrees. Melt butter in a small skillet over medium heat. Add almonds and saute until golden; remove from heat. Place Brie in a small baking dish; season with salt and pepper. Top with toasted almonds. Bake at 300 degrees for 20 to 25 minutes or until Brie is golden. Wrap bread in aluminum foil and warm in oven while Brie bakes.
Preheat oven to 350°. Grease and flour bottom and sides of a 9x5 pan only about 1/2 inch up sides of pan and set aside. In a large bowl combine flour, baking powder, cinnamon, baking soda, salt and nutmeg until blended and set aside. In a medium bowl combine eggs, banana, apple butter, sugar and oil and blend. Combine egg mixture to flour mixture, stir just until moistened and pour into prepared pan. Bake at 350° about 45 minutes or until bread tests done with a toothpick. Cool bread in pan for about 5-10 minutes and then remove from pan and cool completely on a wire rack. It's best to refrigerate before serving. *** NOTE: For nut topping, mix sugar and flour together and cut in cold butter with a pastry blender until mixture resembles course crumbs. Stir in nuts and top bread before baking.
Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with half the seasoning mixture. Heat 2 teaspoons of olive oil in a nonstick skillet; brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in a 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F for 10 minutes. Saute grapes in skillet used to brown salmon. Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half. Serve salmon on spinach; top with grape sauce.
Cut chicken into nice sized chunks and fry in the olive oil until all the chicken turns colour and are about half way cooked. Add your quartered mushrooms and keep cooking for another 3 minutes. Sprinkle over garlic powder and add chicken stock cube, continue cooking for another 3 minutes. Add half of the milk and stir. Add the chicken supreme mix (I prefer the Colemans Chicken Supreme Mix) and mix well. The mixture should be nice and thick but add the rest of milk as desired until you get a nice thick mixture. (Too much milk will give too much juice and cause your pastry to go soggy). Line a nice sized baking dish (or pie dish) with one of the ready rolled pastries. (There should be 2 in a pack). Then poor your mixture into it, pushing it down and well into the corners. Cover the pie with the other ready rolled pastry, pinching the edges and cut away the pastry hanging off the edges. Pierce the top of your pie in the middle with a knife. Place in a pre-heated oven at about Gas mark 6 for about 40 minutes. When cooked, allow to stand for a minimum of ten minutes before serving.
Preheat oven to 450*. Mix garlic salt, dry mustard and cayenne into flour. (I like to use a wire whisk). Cut in Crisco or butter until mixture resembles cornmeal. Fold in cheese. Add milk and mix gently. Drop by heaping tablespoonfuls onto buttered cookie sheet. (I like to use a mini ice cream scoop). Brush tops with melted butter. Bake for 12-14 minutes or until golden brown. *Note~ I recently rolled and cut these biscuits out because I wanted a 'pretty' result for a party, they did not rise well and turned out to be hard flat discs.
Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, cream Crisco shortening, butter, both sugars, vanilla, and eggs. Mix well. Stir in flour, baking soda, baking powder, and salt. Mix well. Stir in oats and coconut. Drop by teaspoonfuls on a parchment lined cookie sheet. Bake about 9 to 10 minutes. Remove cookies from baking sheet. Cool on wire racks.
Heat the oil in a large frying pan, saute the onion until softened (about 5 min). Squeeze the sausage meat from the sausages into a large bowl, then add all of the other ingredients (including the onions),EXCEPT the cranberries and streaky bacon, seasoning well; mix together well by hand. (Weigh out 450g of the stuffing and mix a handful of the cranberries into it, then pack this up to use as stuffing for a turkey or to bake on its own. The rest will be used to make the two stuffing rolls). To assemble each roll, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil making a big flat rectangle of bacon strips. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat the down with your fingers. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll. If you like things neat and tidy, you can also using a few pieces of kitchen twine to help hold the roll together. Seal each log in greased foil. (At this point you can freeze your logs up to 1 month. Thaw before serving and cook up to 1 day in advance, reheat before serving,or just roast on the day you are serving). Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 minutes Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp. OAMC instructions:The rolls can be prepared up to 2 days ahead and kept, raw, in the fridge, or frozen for up to 1 month. Roast up to 1 day ahead, then reheat, wrapped in foil, for 30 mins while the turkey rests and your vegetables finish cooking. The third portion can be baked in a casserole using the same temp/times as the logs.
Heat a heavy saucepan on medium high for about a minute until pan is hot, add sugar and turn heat down to medium. Caramelize sugar for about 1 minute. Keep a close watch to make sure sugar is brown, but not burnt. Add ginger and stir for about 10 seconds. Add remaining ingredients except scallions. Turn the pieces and brown the chicken for about 2 minutes. Reduce heat to a simmer. Cook until liquid in the pan is reduced to half. Sauce should be brown and thick. About 10 minutes if you're using boned in whole thighs. If you're using boneless, skinless chicken the cooking time is reduced to about 6 minutes. Over cooking will make the meat tough. Garnish with scallion and serve with steamed rice.
Combine broth, ginger, and garlic in a Dutch oven; bring to a simmer; simmer, partially covered, over medium-low heat 15 minutes, discard the ginger and garlic. Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add mushrooms and crushed red pepper stirring often, until tender,3 to 5 minutes. Add the bok choy stems; cook stirring often, until tender 3 to 4 minutes. Add mushrooms, bok choy stems mixture to the broth; add noodles,reduce heat to medium-low and simmer for 3 minutes. Add Bok choy greens and tofu; simmer until heated through, about 3 minutes. Stir in carrots, vingar to taste, soy sauce and sesame oil; serve garnished with scallions.
Salt the cucumbers and onions throughout and place in large bowl; place a plate that will fit inside the bowl on top of them. Let stand in refrigerator for 2 or more hours. When the time is up, drain the water from the cucumbers and onions; add the sour cream, half and half, vinegar and a tablespoon more of salt, if desired. If you do not like it to be too soupy, you can decrease the amounts of the half and half and sour cream by half or more, depending on your taste. Mix thoroughly; place in refrigerator for another half hour to a hour to chill the ingredients and serve. Makes about 10 servings.
In large bowl, mix together crushed tomatoes, chipotle pepper, cumin, chili powders, cocoa, oregano, beans and poblano peppers. Pour in beer and stir. In small skillet fry bacon until crisp: remove bacon to paper towel to drain, set aside. Saute chopped onions and garlic in one tablespoon of bacon fat for about three minutes, add to tomato mixture. Season pork chops with salt and pepper. Place sliced onions on bottom of crock pot; place pork chops on top of onions; this will prevent the chops from sticking. Add tomato mixture to crock pot. Cook on low for 6-7 hours (time may vary). Stirring is not necessary; removing the lid results in heat loss and may require extended cooking time. Stir in corn approximately 1 hour before serving. If the sauce is to thin, mix corn meal or masa harina with a little water and stir a little into the sauce until you've achieved desired thickness. Just before serving squeeze lime juice into pot and stir. To serve place pork chops on a bed of rice, spoon sauce on top and garnish with bacon bits and cilantro.
preheat oven to 350. coat chicken with sour cream. then coat with cracker crumbs. when done pour melted butter on top then bake for 30 min or till chicken is done.
Cook chicken in oil in a large nonstick skillet on medium heat 5 to 7 minutes or until no longer pink, stirring frequently. Add pasta, hot water, tomatoes with their liquid and the cumin; mix well. Bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Stir in beans and contents of the Cheese and contents of the cheese pouch; cook until heated through, stirring occasionally. Sprinkle with onions. Serve with a heaping tablespoon each of sour cream and salsa on the side, if desired. NOTE: Use your favorite beans, such as kidney or black beans and you can substitute 1/4 cup chopped fresh cilantro for the green onions.
Bake pastry shells according to package directions. Ten minutes before serving sautee mushrooms in olive oil over high heat until golden brown. Add garlic and cook for 1 minute. Add wine and cook until reduced by 1/2. Lower heat add cream and seasonings. Cook until sauce thickens. Divide mushroom mixture into six cooled shells.
Preheat oven to 375°F Prepare cake mix according to directions on package. Grease and flour wells of mini bundt or fluted pans. Divide batter evenly into wells. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool cakes in pan five minutes. Move to rack and cool completely. Cakes can be wrapped individually and frozen for up to one month. Thaw completely before decorating. To decorate, microwave pink or red taffy or chews on high for five seconds; knead until smooth. If necessary, microwave for additional five second increments until softened. Sprinkle surface of candy with red or pink crystal sugar and roll out candy to form a thin ribbon, evenly coating the candy with sugar. For each poinsettia blossom, cut out six 2 1/2" petals and six 1 1/2" petals. Arrange first layer of larger petals over top of cake, securing with melted chocolate or frosting. Arrange the smaller petals, slightly offset over first layer. Fill center of blossom with miniature yellow candies. Do not refrigerate or freeze after decorating or the candy decoration will become sticky.
To make the marinade; mix the honey, mustard, balsamic vinegar, oil, garlic, green onions and pepper in a large bowl. Add in the pork tenderloins, and turn to coat. Cover and place in the refrigerator for 24 hours. When ready to cook the pork, remove from the fridge and reserve the marinade liquid. Place the pork on the grill, and brush with reserved marinade. Close the grill lid and cook, turning and basting one or two times. Cook for about 18-20 minutes, or until inside has a hint of pink. Transfer pork to a cutting board, and let rest for 10 minutes. Slice into about 1/2-inch slices (or smaller). Serve on a platter with roasted potatoes.
Heat the oil in a medium saucepan and put everything except for the cheese into the hot oil. Saute for about 10 minutes, or until the vegetables are soft. Then take the pot off the heat and stir in the cheese. While the filling is cooking, make the dough. Blend all the dry ingredients with the butter, then add the milk and eggs. Blend until you get a smooth dough. Preheat oven to 350 degrees. Roll the dough until it is pretty thin and cut into circular shapes. To assemble, drop the filling into the middle of one of the dough rounds, leaving enough space to join the two pieces of dough. Cover the filling with another piece of dough, then moisten the edges a little with water and pinch together. Cut small slits in the top of each pastry to vent. Beat the egg and use it to brush the tops of the pukacapas. Bake at 350 degrees for 20 minutes or until golden.
Saute the carrots, onion, and celery in the olive oil until they start to caramelize a bit. Add the garlic about a minute before the vegetables are finished sauteing. Add the red lentils, and stir until mixed with the vegetables. Add the stock, tomatoes and juice, cumin, and Tabasco, if using. Bring to a simmer over medium heat and reduce heat to medium low. Simmer until the lentils are tender, about 25 minutes. If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.
Preheat oven to 350 degrees F. Sift together flour and baking soda. Cream together butter, sugar, brown sugar, and vanilla. Add eggs one at a time. Add toffee pieces to mixture. Mix creamed mixture and dry mixture together. Use rounded tablespoon to measure dough. Place dough at least 2 inches apart on baking sheet. Bake for 10 to 12 minutes. *If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.
Combine crushed cookies, the 1 1/4 cups confectioners' sugar, the nuts, cocoa powder, coffee crystals and cinnamon. Add brewed espresso, coffee or water, using just enough to moisten. Form mixture into 1 1/4-inch balls. Roll balls generously in the 1/2 cup confectioners' sugar. Place balls on a sheet of waxed paper; let stand until dry (about 1 hour). Before serving, roll balls again in confectioners' sugar, if desired. To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
In the opened pressure cooker, add the oil and heat at medium until it just begins to smoke. Add the onions, ground beef, salt, and pepper and continue cooking until the onions become transluscent and the beef has browned. Add the pasta sauce and water to the beef and onions. Stir and remove from heat into a large bowl. In another bowl, mix the ricotta, eggs, parmesan, garlic, seasoning, and some more salt and pepper as desired. Fill the bottom of the cooled pressure cooker with 1/4 inch of water. Layer with a fifth of the beef and sauce into the bottom then top with noodles. Cover the noodles with a third of the cheese. Cover the cheese with another layer of sauce, then noodles. Repeat until all layers have been used. The final layer should be noodles topped with sauce. Lock the lid and bring to high pressure. Reduce heat to level to maintain high pressure and cook for 7 minutes. After 7 minutes, quick release pressure and sprinkle with remaining cheese. Cover and allow to rest for 10 minutes. Serve from the pressure cooker pot with some crusty bread.
Mix together all ingredient except the meat. Stir the spice mixture well making sure that all spices have been blended well. Crumble ground beef and brown stirring well. Remove from heat, rinse with hot water and drain water and grease from beef. Return beef to the pan and add spice mix. Add 3/4 - 1 cup water to ground beef and seasoning and simmer on medium low temperature for 20 minutes. Simmer until most of moisture has cooked away. Remove from heat when moisture in meat as dissipated but meat is not dry. (I mixed in a can of refried beans at the end and some Mexican Blend Cheese and served with warmed flour tortillas.).
Cut the onions in half through the root then into slices cutting through the root again. Put them into a pan with the oil and cook gently for 7 minutes stirring occasionally, until they start to soften. Pour in the wine add the fennel seeds sugar salt and pepper. Partially cover with a lid and cook gently for approx 10 minutes. They should be tender and most of the liquid evaporated. Serve hot.
Bring 4 quarts of water to a boil in large pot. Add 1 tablespoons salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that the macaroni remains moist. Transfer to a large bowl. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad texture is no longer watery, 5-10 minutes. Season with salt and pepper to taste. Serve. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.).
In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt, and pepper. Just before serving, gently fold the crabmeat into the mayonnaise mixture, being careful to not break up the lumps. Drop heaping spoonfuls of the crab into the avocados and scatter greens on top.
Place potatoes, carrots, onion, and zucchini in 13x9-inch baking dish sprayed with nonstick spray; place chicken on top. Combine tarragon, sage, salt, and pepper and sprinkle over chicken. Cut the top off of garlic bulb so that each clove is exposed. Place cut side up in baking dish. Drizzle oil over garlic and chicken. Cover and bake at 350 degrees for 60 minutes. Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft. Transfer chicken to serving platter and keep warm. Cool garlic 5 minutes; gently squeeze garlic into small bowl and lightly mash with fork. Toss garlic with potatoes, carrots, onion, and zucchini; arrange around chicken. Sprinkle with dried parsley.