HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 275°F Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup. In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. (I've used a hand mixer and it worked fine). Gradually add the sugar, and beat until combined. Beat in the vanilla. Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Using a large spatula, fold in the chopped Oreo cookies. Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving. Garnish with a dollop of whipped cream and some more crushed Oreo cookie if desired.
Blend the corn syrup, sugar, vanilla, eggs, and peanut butter and pour into the unbaked crust. Bake in a 400°F oven 15 minutes, then lower the temperature to 350°F and continue baking 30 to 35 minutes more. The center should still be "wiggly" when removed from the oven, but it will set as the pie cools. Allow to cool completely before serving. Garnish with chocolate Cool Whip and drizzle of chocolate syrup for a fancier presentation.
To make the sauce; in a food processor puree the garlic. Add the parsley and chili pepper and process until finely chopped. Add the oil, vinegar, broth and seasonings. Process to blend. Taste and adjust the seasonings. It should be very flavourful and spicy. In a zip lock bag combine 3 TBS of the chimichurri sauce with the 2 TBS of oil, stirring until smooth. Add the chicken breasts, turning to coat evenly. Close the bag and refrigerate for at least 30 minutes or up to 4 hours. Preheat a grill for medium heat grilling. Remove the chicken from the marinade and grill for 7 to 10 minutes on each side, or until no pink is showing. Set aside and keep warm while you prepare the rice. In a medium non-stick saucepan toast the coconut over medium heat, stirring constantly for 2 to 3 minutes, or until lightly browned. Transfer to a bowl and set aside. In the same saucepan, heat the oil over medium high heat. Add the rice and saute for about 3 minutes, until well coated and lightly browned. Add the broth and bring to a boil. Add the salt, pepper and lime slices. Stir with a fork. Cover tightly, reduce heat to low, and simmer for 15 to 20 minutes, or until rice is tender and fluffy. Add the toasted coconut and currants, stirring through with a fork. Divide the rice among 6 hot serving plates. Top each serving with a grilled chicken breast and a portion of the remaining chimichurri sauce on the side.
Place egg yolks in a large bowl. Lightly bat yolks. Add salt and pepper to flour and mix. Stir in onions and flour mixture in with egg yolks. Squeeze potatoes in a towel to release unwanted moisure. Add potatoes to egg and onion mixture and blend well. Whip egg whites until fluffy but not dry and fold into batter. Melt 1 tablespoon of margarine in a large skillet over medium heat. For each pancake, drop 1 heaping tablespoon of batter into pan. Flatten into thin, 3 inch wide pancakes. Saute 2-3 minutes or until golden brown. Flip and cook other side till golden brown. Add more margarine to the pan as necessary to complete cooking all the batter. Serve warm.
Melt 2 TBSP butter. Cut sausage into bite sized pieces. Brown sausage, remove from pan. Melt 2 TBSP butter. Saute the onion, and return sausage to the pan. Add sugar and mix. Add pumkin, boullion cubes dissolved in the boiling water, seasonings, and half & half. If the soup is too thick, then add water to reach desired consistancy. Cover and simmer over low heat for 45 minutes. Do not boil.
Brown meat in oil. Drain and run under hot water to get rid of excess fat. Combine meat in a pot with rest of ingredients. Bring to a boil over medium-high heat;reduce heat and simmer 20-25 minutes.
Preheat over to 365°F. Melt butter in Glass casserole dish. Place fillets in dish and sprinkle with sage, lemon pepper, cayenne pepper and squeeze fresh lemon over entire fillets. Bake for 25 minutes. Mix a tablespoon of mayonnaise and grated marble cheese (or any other type of cheese listed above). Mix into a paste. Once fish has baked in oven and turn on the broiler. Use fork to dab the may/ cheese mixture on top of fillets. Place fillets bake int he oven under broiler and broil until nice and brown. Serve. Smear over fillets.
Preheat the oven to 375 degrees F. Rinse the turkey breast and pat dry. Pull the skin away from the breast without removing it completely. In a small bowl combine the oil, garlic, herbs, salt and pepper and rub the mixture into the turkey breast under the skin. Then fold the skin back over. Place in a roasting pan and roast until the juices run clear when pierced with fork and a thermometer inserted into thickest part of turkey registers 170 degrees F, 1 to 1.25 hours. Let rest, covered or not, for 10 minutes. Prior to carving remove the skin completely.
cook the bacon acording to label on package. while the bacon is cooking, toast the bread. spread the mayo/miracle whip on both slices of toast. Put bacon on toast. Put tomato on bacon, and lettuce on tomato. Cut sandwich in half. Place a toothpick with olive in each half. (optional).
Place peeled and quartered potatoes in a large crock pot and fill with water. Cook on low over night for 8 hours. In the morning drain potatoes (if desired save some potato water for gravy base) and mash with remaining ingredients. Dot with extra butter. Transport crock pot (if necessary) and cook on low for 3 hours, stir and serve immediately.
Heat & Cook: Heat oil in skillet and cook chicken thoroughly, 4 minutes; adding garlic during last 30 seconds. Remove from skillet; set aside. Prepare Knorr: Empty package contents into same skillet and prepare rice according to package directions. Stir & Sprinkle: Stir in cooked chicken, garlic and tomatoes. Sprinkle with mozzarella and basil.
In a medium saucepan combine sugar, Woodbridge Cabernet, orange zest, and cinnamon stick and bring to a slight boil. Reduce the heat to medium and simmer just until all of the sugar dissolves. Add the fresh cranberries and simmer for approximately 15-20 minute You will hear popping noises from the cranberries, don't fret, they're. just trying to sing to you. When the sauce has thickened slightly, remove from heat. Cool to room temperature. After the sauce has thickened and cooled, serve immediately or place into the refrigerator and chill overnight.
Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once. Meanwhile, for sauce, in a small saucepan,* stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast. To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with radish sprouts, broccoli, peanuts (if desired), and roll tops. Makes 4 servings. *Note: The heat from the grill will blacken the outside of the saucepan, so use an old one or a small cast-iron skillet.
Clean the dried day lilies, soak them in warm water for about 20 minutes. Cut off the hard, tough tip of the stem and then cut the day lilies in half lengthwise. Clean and soak the wood ear mushrooms in warm water for about 20 minutes, then cut into small pieces. To clean, just wipe with a damp cloth -- don't soak or wash! Bring the chicken broth to a boil and then add the pork (or vegetarian alternative -- see below), skimming the surface of any fat. Cook the pork for 3-4 minutes, until the broth comes to a boil again. Add the tofu, mushroom pieces, bamboo shoots, and day lilies. Let the pot return to a boil, then reduce heat to maintain a low boil. Add the soy sauce, spices, vinegar, salt and sugar. Taste the soup, adjusting the vinegar (you may need to modify up or down by an ounce) for the "sour" and salt for balance. Mix the corn starch and water to create a paste for thickening. Add the corn starch mixture slowly, stirring constantly. Drizzle the beaten eggs in slowly while stirring, so that you get "strings" of egg. Turn off the heat. Presentation -- ladle the soup into bowls, then garnish with 1/2 tsp of scallion per bowl and a drizzle of sesame oil. Comments on ingredients & substitutions: Dried lily pods and wood ears (also called "tree ears", "black fungus" or "Hu Bei") available in most oriental markets. Chicken stock -- use home made or a low sodium canned variety. For Vegetarians use a Vegetarian Chicken stock or a Vegetable Stock. Pork -- For kosher alternative, use shredded chicken or turkey; for vegetarian alternative, replace pork with a mix of fresh flavorful mushrooms, e.g., shiitake, oyster, or portobellos. Soy sauce -- Betty uses regular soy sauce -- if using a "lite soy" variety, you may have to adjust the amount of salt to taste. Vinegar -- the vinegar is the essence of the "sour" aspect of this soup, and distilled white vinegar gives you the strongest taste; rice vinegars, wine vinegars, apple cider vinegars, etc, will either be too dilute (not enough acidity) or add extraneous flavors. Garlic -- garlic powder is preferred in this recipe, but if you choose to use cloves, leave them whole, add them only to flavor the chicken broth and remove them before adding other ingredients. Sesame oil -- adds a shimmer and smoky flavor to the final product. Chinese sesame oil is typically from toasted seeds; Japanese is typically untoasted, so the flavor will be subtly different.
Cut potatoes into 1 inch cubes (do not peel). Combine potatoes, onion and garlic in a medium saucepan. Add enough water to cover; bring to a boil. Reduce heat, cover and cook 20 minutes or until potatoes break apart easily when pierced with a fork. Drain potatoes, and return to saucepan. Add remaining ingredients and coarsely mash, leaving some potatoes in chunks.
Cut up chicken and take off the skin. Put EVOO in a wide pot (so that the chicken can brown) and heat. Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO. Immediately add chopped onion and all spices. Saute on medium heat for approximately 8-10 minutes. Add water, artichokes, capers, and sun dried tomatoes. Reduce heat to low, cover with a tight lid. Simmer on low for 45 minutes. Chicken will be falling off of the bone. Serve with couscous, rice, and/or crusty french bread to sop up the great broth.
Heat oil in a large saucepan over medium heat. Add onion and next 3 ingredients (through garlic); cook 5 minutes, stirring frequently. Add tomato, fennel seeds, thyme, tarragon, and saffron; cook 1 minute. Stir in wine and liqueur; bring to a boil. Reduce heat, and simmer 5 minutes. Add juices and pepper; bring to a simmer. Cook 10 minutes. Add clams and grouper; cook over medium heat 3 minutes or until clams begin to open. Add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. Discard any unopened clams or mussels. Garnish with parsley.
In a skillet, saute carrots in butter for 5 minutes. Stir in remaining ingredients. Cover and simmer for 10 minutes or until vegetables are done.
Wash and dry peppers. Roast whole peppers in oven at 450F for 10-15 minutes or until skin blisters and blackens. Immediately transfer peppers to a holding pan, seal with plastic wrap and cool. Remove skins and seeds from cooled peppers. Slice peppers into strips. Season peppers with extra virgin olive oil, vinegar, basil, parsley, garlic, salt and pepper. Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides. Layer peppers on grilled bread slices.
Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently. Pour undrained tomatoes and sauce over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.
Place halibut filets in a glass baking dish. Spread mayonnaise evenly over halibut. Sprinkle Monterey Jack Cheese over halibut. Add jalapenos and pour a small amount of juice from jar to coat halibut. Bake in oven at 350 degrees until halibut is done.
Pre-heat oven to 400°F Grease (spray) standard size muffin tin. Whisk together the egg, buttermilk and melted butter in a medium bowl. Stir in the cooked couscous until no lumps remain. Set aside. Blend together baking powder, baking soda and brown rice flour; add to egg/milk mixture and stir well. Fill greased muffin tins 2/3 full. Bake 23-25 minutes until tops are golden brown and muffins are cooked through.
Brown sausage and potato in separate pans until done. Scramble eggs and chiles together and cook until done. Mix potatoes, eggs, and sausage together in one bowl. Place 1-2 spoonfuls of mixture in a tortilla and top with shredded cheese. Fold burrito shut, package, and freeze. To serve: Heat the burrito in a microwave for 1-2 minutes, and enjoy! Note: I really recommend the Farmland Bacon and Pork sausage because my family likes the smoky bacon flavor. If you can't find it, you could add some chopped cooked bacon to the meat/potato/egg mixture before wrapping the burrito. You can be creative with this recipe. Sometimes I add onion, or hot chiles, crushed red pepper, or hot sauce.
Place sugar and milk in bowl. Stir in syrup and mix well. For filling in areas, use thinned icing (add small amounts of light corn syrop until desired consistency is reached).
Chop the onion and green pepper. Seed and mince the jalapeno peppers. Drain and rinse the black beans. Heat the oil in a large skillet over medium-high heat. Add onions and bell pepper and cook for 5 minutes, stirring, until tender. Add beans, salsa, jalapenos, chili powder, and cayenne. Simmer 7-10 minutes. Line a 9 or 10 inch pie pan with one of the crusts. Spoon about 1/2 cup bean mixture into crust. Sprinkle with 1/2 cup shredded cheddar. Top with 1 tortilla. Repeat layers twice. Top with remaining 1/2 cup cheese. Top with second pie crust. Seal and flute edges. Cut 2 or 3 slits in the top crust to vent steam. Bake at 350 degrees for 40-50 minutes, or until golden brown. Let stand 10 minutes before serving. Serve with sour cream.
For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved. Add the carrots, toss to coat and allow to pickle for about 2 hours. For the pork: Combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, garlic and shallots in a re-sealable plastic bag. Seal and shake until well dissolved. Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour. When you're ready to cook the pork, place a large cast iron skillet over high heat until it is smoking. Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan. Don't crowd the pan; don't allow the meats to touch another piece. You want the meat to sear, not steam. After about 2 minutes, flip each chop; it should be a caramel brown color. Cook another minute on the other side and remove from the pan. If you're cooking in batches, cook the remaining chops. Slice the chops into thin strips. For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable, allowing a little char. If you don't have a gas stove, warm them in a pan over medium heat, or pop them in a microwave for 10 to 15 seconds. Smear a little mayo down the middle of the tortilla. Then, pile a little layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a few slices of chiles a and squeeze of fresh lime juice over the top. Wrap, and secure with toothpick.
Saute the onion, bell pepper, garlic, and celery in the butter in a large skillet. Grind the oysters using the large blade of a meat grinder and add them to the mixture in the skillet. Add the seasonings and bring up to a boil, then remove from heat and cool. Toast the bread and roll into crumbs, then add these to the oyster mixture. Beat the eggs together with the milk and add to the oyster mixture. Mix in the parsley and the green onion tops. Slowly heat mixture up to a simmer then transfer the mixture to a chafing dish and serve with crackers.
Put all ingredients in a small sauce pan,stir well.Bring to a slow boil,I usually set burner at med.low.Cook at least one hour,I cook mine for two hours usually. A note about the meat,if you use plain hamburger it will be a greasy chili,which I prefer, if you don't,use ground chuck, or ground round.
Stir together Cointreau, cranberry Juice, lime juice, and sugar. Chill, covered, for 2 to 6 hours. To serve, divide mixture among 10 champagne flutes, then top each with champagne.
Combine beets and broth in container of electric blender or food processor , process until smooth. Combine beet puree, sour cream, pepper, and lemon juice, stir well. Chill. Sprinkle each serving with chives.
Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed. Combine flour, walnuts, baking powder and salt; gradually add to egg mixture. Mix on low speed 1 to 2 minutes, or until well mixed. Stir in cherries by hand. Turn dough onto lightly floured surface (dough will be soft and sticky). Lightly sprinkle with additional flour; knead flour into dough. With floured hands, shape into 2 (8x2-inch) logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly. Combine egg white and water; brush on logs. Sprinkle with granulated sugar. Bake in a preheated 350°F oven 25 to 30 minutes, or until light brown and firm to the touch. Let cool on baking sheet 15 minutes. Reduce oven temperature to 300°F. Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; let cool completely.
Place bread in bowl, add milk and 2 tbl oil, set aside 15 minutes or until absorbed. Toss bread mix, 2 cloves of garlic, mince, salt, juice and zest of the lemon, extra oil, parmesan and parsley in mixing bowl; mix well. Shape into balls cover and chill. Cook balls in pasta sauce for 15 minutes. Or until cooked through -- this may depend on the size of t he meatballs you decide to make . You can use any bottled pasta sauce or use one of your favourite homemade ones. Put over pasta.
Remove the skin from the chicken breasts& pound the fillets to flatten them slightly. Grill or fry the fillets until they are cooked, set aside. Heat the butter in a frying pan& add the garlic& saute. Add the cream, chicken powder& chives, stir over low heat until thickened. Top the fillets with slices of avocado& brie or camembert& heat under a grill so cheese melts. Place fillets on serving plate& pour the cream sauce over the top.
For Chicken :. Remove skin and wings from chicken; cover with water and add chicken base. Cook chicken over medium heat for approximately 1-1/2 hours. Remove chicken and let cool; bone chicken and chop meat into small pieces. Reserve broth. While the chicken is cooling, start the soup:. Place canola oil in pan and heat. Add onion, tomato, garlic, oregano, chili powder, salt and chilies and saute until onions are translucent. Add corn, chicken, reserved broth, additional chicken base and hominy. Bring to a boil and cook for 15 minutes. Add lime juice and remove from heat. Add chopped cilantro. Serve hot.
Bring large pot of salted water to boil for pasta and broccoli. Cook pasta and broccoli together, according to package directions for al dente, and drain. Make bread crumb topping: In small bowl mix together bread crumbs and 1 tbs. olive oil. Set aside. Preheat oven to 375 degrees F. Spray a baking dish with cooking spray. While pasta cooks, heat a large sauce pot over medium heat. Add 2 tbs. olive oil, onion and garlic. Cook stirring occasionally for 1 minute. Add 4 tbs. butter and melt, then add flour. Whisk until roux bubbles, then cook for 1 more minute. Whisk in milk, stock, ground mustard and cayenne pepper. Bring to a boil. Simmer sauce stirring occasionally for about 5 minutes. Remove from heat add cheese and season with salt and pepper to taste. Mix well until cheese melts. Add drained pasta and broccoli to cheese sauce, mix well to combine. Transfer to baking dish. Top with bread crumb topping and spray lightly with cooking spray. Bake for 30 to 40 minutes, until brown and bubbly.
Fill roaster with tomatoes, crushing with hands or with an emersion blender as you add them to the pan. Add onions, jalapenos, garlic, vinegar, sugar, salt, and tomato paste. (Note: Sometimes I need to let the tomatoes cook down before adding the sugar, vinegar, and tomato paste so that it will fit in the roaster. Simmer 2 to 5 hours to desired thickness. Stir occasionally, scraping sides of roaster so that it does not burn. Adjust salt, sugar, and peppers to taste. You can add tomato juice if it becomes too thick. Ladle hot salsa into jars, leaving 1/4-inch head space. Clean rim with damp cloth. Adjust two-piece caps. Place jars in a hot water bath. Process 15 minutes (pints) or 20 minutes (quarts), after water comes to a boil. Remove jars from hot water bath. After 12 hours, check seal, remove bands, and label.
Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400°for 20 minutes or until browned.
Assembly Directions: Heat butter and oil in pan. Add sliced onion. Cook until onion is transparent and remove from pan. Add pork chops and cook until browned on both sides. Remove from pan. Add flour to pan and cook 1 minute in meat drippings. Add beef granules and apple juice. Mix well, stirring until sauce boils and thickens. Reduce heat and return pork chops and onions to the pan. Place apple slices over chops. Cook over low heat 15-20 minutes or until pork chops are tender. Freezing and Cooking Directions: Cool. Place in freezer bag or 9x13 dish. Seal, label and freeze. To serve, thaw and place in serving dish. Bake at 350 degrees for 15 minutes or heat in microwave. Comments: *Apple equivalents: Large apple = 2°C chopped, Medium apple = 1 1/2°C chopped, Small apple = 3/4°C chopped.
Season boston butt thoroughly with salt, pepper, garlic powder & any other seasons preferred. Dice onion & place in bottom of crock pot. Place Boston Butt in crock pot & cook on low 5-6 hours. Remove crock pots contents into strainer & separate meat from fat, placing only meat back into crock pot. Meat should shred as you pull apart, you may need to shred more with a fork. Add & stir in vinegar & BBQ sauce of choice. You can add more spices , vinegar or BBQ sauce to suit your tastes. Cook on low, stirring occasionally another 45 min.- 1 hours to heat thoroughly.
In a saucepan, bring water and milk barely to a boil over medium heat. Add macaroni, reduce heat to low and simmer for 5 minutes. Add thawed broccoli and cover. Simmer for another 3-4 more minutes, or until liquid is almost absorbed, and broccoli is heated through. Add cheese sauce mix and butter, and stir until well blended. Add salt and pepper to taste. Stir in grated cheese, if using, until melted.
Heat milk, cheese and salt in double boiler until cheese melts. Add pimentos. Cool. Use amount desired to make sandwich. Store in refrigerator. If you like a little heat add some diced jalapeno.