HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350F & cook the microwave popcorn per pkg directions. When cool enough to handle, empty popcorn into a bowl & toss a bit so any un-popped kernels will fall to the bottom of the bowl. Transfer the nicely popped corn into another bowl & discard the un-popped kernels. In a sml pot over med-heat, cook the butter, brown sugar, cayenne, sea salt & corn syrup until it just begins to bubble on the sides. Remove the pot from the heat & whisk in the baking soda. Slowly pour the warm caramel over the popcorn while stirring gently. Continue to stir the popcorn until well-coated. Spread the caramel corn onto a lrg baking sheet. Bake for approx 8-12 min or until the caramel just begins to darken. Be sure to stir around the caramel corn once (after the 1st 6 min or so of baking). Let cool to just about room temperature Break up any clusters & enjoy! NOTE: On-line reviewers suggested they would increase the cayenne & I suspect the cayenne/sea salt combo could be replaced by a Cajun seasoning blend as another option, but those are decisions you will have to make.
In a saucepan, melt 2 tablespoons butter. Add flour; cook and stir until the mixture begins to bubble. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir in cheese until melted; set aside. In a large skillet, saute mushrooms and onion in 2 tablespoons butter until tender. Add eggs and salt; cook and stir until the eggs are completely set. Add the cheese sauce and broccoli; mix well. Pour into a greased 11x7 inch baking dish. Melt the remaining butter and toss with bread crumbs. Sprinkle over egg mixture. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 25-30 minutes or until top is golden brown.
In a bowl, mix the first 4 ingredients together; set aside. Using an electric mixer, beat the butter and next 3 ingredients together until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add in flour mixture, beating on low speed until blended. Fold in chocolate chunks. Drop dough by heaping tablespoonfuls onto parchment paper-lined cookie sheets. Bake in preheated 350° oven for 10-12 minutes or until puffy. Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Make frosting: stir together the first 4 frosting ingredients until smooth. Gradually add powdered sugar, stirring until creamy. Spread cookies with Mocha Frosting. Dust evenly with powdered sugar, if desired.
Chop 'chicken' into 1" cubes. Mix all marinade ingredients together and add the cubed Gardein chicken. Marinate for about 1 hour. Soak bamboo skewers in warm water while preparing sauce. For sauce, melt 'butter' on medium heat until melted. Add garlic and cook for 1 minute. Stir in coriander, cumin, paprika, garam masala and salt. Stir in tomato sauce and simmer for 15 minutes. Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the Gardein chicken. Thread Gardein chicken onto skewers and discard marinade. Broil Gardein chicken, turning occasionally, to cook through for about 8-10 minutes. Remove Gardein chicken from skewers and add to sauce and simmer for 5 minutes. Garnish with fresh cilantro and serve with Basmati or Jasmine rice.
Preheat oven to 350. Cream butter and sugar. Mix in egg. Add flour til your hands don't stick. Roll into balls. Bake til bottom of cookie is golden brown, careful not to overcook, about 10 minutes.
In a skillet over medium-high heat, melt the butter; add the brown sugar and cook, stirring constantly to dissolve, for about 1 minute. Add the pecans and continue to cook for 1 minute, then add the bananas and vanilla; now cook that for 1 minute. Remove pan from the heat. In a large mixing bowl, combine the beaten eggs, milk and baking powder to make a batter; add the flour, 1/4 cup at the time, beating until it all is used and the batter is smooth. Now add the banana mixture to the batter and fold to mix. In a pot that is deep enough to safely deep-fry, heat the shortening to 360F; season with cane syrup and cinnamon. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Immediately sprinkle the beignets with icing sugar (powdered sugar) and make sure you serve the beignets warm.
Combine all ingredients (except portabellos). If you can, let the oil mix sit to absorb all the flavors. Spoon oil mixture (about a tbsp ob each) spreading evenly on underside of each cap and let soak inches Make sure to reserve enough to brush on top of cap. Grill on high. I have a "searing" panel on my BBQ grill that I prefer to use. Grill with underside down, and baste top with remaining oil mix. When underside is well done (nearly charred - about 4-5 mins) flip over and grill again for same length of time.
To a hot wok add the chili paste and hear until the chili paste is fragrant and tiny beads of oil appear on it. Add the oil. Put the ground pork into the wok and cook, mixing the chili paste into the meat as well as possible, breaking up the meat and stirring frequently. When the pork is about half done add the onions, chilies and garlic. Cook until onions are translucent and pork is fully cooked. Add the fish sauce. Add the kra pao leaves and continue heating and stirring until the leaves are wilted.
In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, and cinnamon. In a small bowl beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups three-fourths full. For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. Sprinkle over muffins. Bake at 375F for 20 to 25 minutes.
Heat oven to 400°F In a shallow baking dish, lightly coat the bottom with 1 tbls of olive oil. Place salmon, skin side down, in baking dish and sprinkle with salt and pepper. Drizzle 2 tbls of olive oil over salmon and set aside. In a frying pan heat the remaining olive oil and add fennel, garlic and as many artichoke heart as you like. (Drain and pat dry the artichokes before adding them.) Saute for about five minutes. Remove from heat and stir in sun-dried tomatoes, dill and lemon juice. Pour over salmon and bake 15 to 20 minutes until fish flakes with a fork. Thoroughly wash spinach and steam until wilted. Place salmon on a plate of spinach, top with mixture and serve.
Open and drain liquid from the green beans and put in a non-stick frying pan. Peel garlic cloves and put them through a garlic press into the pan. Place the butter or margarine in pan and sautee together on medium heat for 10 minutes. Turn off heat and toss green beans with the bread crumbs until coated. Place in serving dish and enjoy!
Line an 8x8 baking pan with parchment and set aside. In a mixing bowl, add oatmeal, brown rice crisp cereal, coconut and salt. Salt is not needed if using the No Sugar Added SunButter because it already contains salt. In a small microwave safe bowl, add SunButter, brown rice syrup, date syrup, and coconut oil. Mix to combine, and then microwave for 30 seconds, or until the mixture begins to bubble. Stir well, and then microwave for another 15-20 seconds until it's bubbling again. This can also be done on a stovetop if you do not want to use a microwave. Pour the mixture over the dry ingredients, and stir well to fully coat. Add desired mix ins. If you have other creative ideas, use whatever you'd like. If using chocolate chips, do not mix until you have the mixture in the 8x8 pan and the mixture has cooled, otherwise the chocolate chips will melt. When I add chocolate chips, I add the mixture to the pan, slightly flatten it with my hands, and then allow it to cool a few more minutes before I sprinkle on frozen chocolate chips, and then press them inches. Use a pastry roller or the flat side of a drinking glass to compress and smooth the tops of bars. Place in the freezer or refrigerator to set for at least 30 minutes before slicing. Store in the freezer for best results. These can be packed if the weather is cool. They will crumble if the weather is very warm. Try packing on an ice pack if adding to school lunches. RAW DATE SYRUP. 8-9 medjool dates, pitted. 1 1/4 cups filtered water, plus more for soaking dates. 1 1/2 tsp lemon juice. Place the dates in a small bowl; cover with warm water (not the filtered water called for in the recipe) and let sit for 30 minutes. Once the dates have soaked, drain the water then add the dates, filtered water, and lemon juice to the container of a high speed blender, such as a Vitamix. Blend for 45-60 seconds, or until smooth. Transfer to an air tight container and store in the refrigerator for up to two weeks.
Peel the beets and cut them into 1" chunks. Yes, raw. Peel and dice the onion, and chop the celery. In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper. When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes. Puree the soup, and chill 6 hours to overnight. Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste. Serve with a dollop of yogurt, and a sprinkling of minced chives.
Whisk together all sauce ingredients until smooth and well blended. Slice pork into thin strips and stir-fry over high heat in 1 tablespoon oil until browned. Remove from pan and keep warm. Heat remaining oil in skillet and add snow peas, garlic, and carrots. Stir-fry over medium-high heat for 3-4 minutes, or until carrots start to soften. Return pork to skillet and toss with vegetables to combine. Rewhisk sauce and add to skillet. Cook 5-6 minutes, or until sauce thickens and clears. Serve over rice.
Place the cucumber on a cutting board and whack hard, several times, with the flat of a cleaver blade, so the vegetable splinters and opens up with jagged cracks, then chop it into bite-size pieces. Place in a bowl; sprinkle with 1/2 teaspoon salt and leave about 30 minutes. When the time is up, drain off the water in the bowl. To make Version 1, add the chopped salted chiles, garlic, vinegar, sugar and salt to taste; mix well and leave for a few minutes to let the flavors blend. Just before serving, add the sesame oil and chili oil to taste; toss and serve. To make Version 2, add the garlic and vinegar to the cucumber with more salt to taste, mix well and set aside for a few minutes to allow the flavors to penetrate. Heat the oil in a wok over a high flame until smoking. Scatter the chili flakes over the cucumber, then sprinkle the hot oil over, which will sizzle; mix well and serve.
Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil for 5 minutes. Add the tomatoes and basil. Cook and stir for 5 minutes. Drain pasta and add to skillet. Stir in cheese and heat through.
Saute onions, garlic, celery, peppers, and mushrooms in vegetable oil until tender. Combine sauteed vegetables with tomatoes. Bring to a boil and simmer uncovered until thickened to your liking (1 1/2 to 2 hours). Stir often to prevent sticking. Ladle into clean quart jars, leaving 1 inch headspace. Remove air bubbles, wipe jar rims, and cap with properly preteated lids. When jars have cooled to room temperature, freeze.
Add raisins to water in saucepan and simmer 5 minutes. Beat egg yolks, sugar, vinegar and flour until light and creamy. Slowly add to raisins. Cook, stirring constantly, until filling is thick, 4 to 5 minutes. Remove from heat, stir in butter and cool until lukewarm. Pour raisin mixture into pie shell and top with meringue. Perfect Meringue. Have egg whites at room temperature to obtain greatest volume. Place in medium bowl with cream of tartar, salt and vanilla. Beat with electric or hand beater, at medium speed, until entire mixture is frothy. Do not beat until eggs stiffen. Add sugar, a little at a time, beating well after each addition. Do not under beat. Beat until sugar dissolves to help prevent beading. To test, rub some of meringue between your fingers to see if it is still grainy. (The grains are undissolved sugar) Continue to beat until stiff, pointed peaks for when beater is slowly lifted. Place spoonfuls of meringue around edge of pie filling, spreading it so it touches inter edge of crust to seal all around. This prevents shrinkage. Pile remainder of meringue in center of pie and spread to meet meringue around the edge. If filling is not covered completely, the oven heat may cause it to weep. Lift up meringue over pie in points with back of teaspoon. Bake in moderate oven (350 F) 12 to 15 minutes, or until meringue peaks are golden brown. Too long baking may cause weeping. Cool gradually away from drafts.
Combine all ingredients in a large bowl and blend with hand blender, or in a blender if desired. Pour into glasses and serve with ice cubes. Alternatively, if you have a blender, add the ice cubes directly into the mixture for a crushed ice texture.
Pour the vinegar or lemon juice into a bowl. Add soy sauce a little bit at a time to mix it according to your taste. Add the onions and peppers. Chill until ready to serve. (You may use a hot sauce instead of hot peppers if you prefer. Use either, adjusting amounts to your preference for"heat!").
Preheat oven to 350°F Grease an 8-inch round cake pan and line the bottom with waxed paper. Place all ingredients in a food processor or mixer bowl. Blend for a few seconds until thoroughly combined. Spoon the batter into prepared pan. Bake 50 to 60 minutes or until a skewer in the center comes out clean. Cool in the pan 10 minutes before turning out on to a wire rack to cool completely. Cut into slices.
Drain artichoke hearts and chop into smaller pieces. Mix artichoke hearts with mayonnaise, Parmesan and Swiss. (Use canned grated parmesan because fresh grated parmesan makes it come out too oily). Put mixture into a 9x9 glass or ceramic baking dish at 350 degrees F for 15 minutes or until top looks slightly browned. Serve with crackers or tortilla chips.
Cream first 3 ingredients with a mixer. Blend in cocoa, flour and eggs. Bake at 350°F for 25 to 30 minutes. Frost with your favorite icing or mix icing sugar, butter and cocoa. Cut into 15-20 small squares (its pretty rich!).
Slice unpeeled potatoes into wedges (12-14 per potato). In a shallow dish, beat together egg and milk. In another shallow dish, combine flour and seasonings. Dip potato wedges into milk mixture, then dust with flour mixture. Place in a single layer on an ungreased baking sheet. Drizzle with oil. Bake at 450° for 20 to 25 minutes or until golden brown and tender.
In a bowl, combine chicken, carrots, cucumbers and onions. To serve, top lettuce leaves with chicken mixture. Drizzle with teriyak sauce and top with almonds.
Preheat the oven to 400F degrees. Bake tenderloin 35-45 minutes or until a meat thermometer registers 120/rare or to desired degree of doneness. Remove from oven and let stand 10-15 minutes before carving. Meanwhile, in a saucepan combine remaining ingredients except for peanuts and simmer over low heat until thoughly heated. Spread over tenderloin and garnish with peanuts.
Preheat oven to 400°. Lightly beat eggs and add all remaining ingredients except pecans, stirring to blend well. Add pecan pieces to the mixture and toss to coat thoroughly. Pour into unbaked pie shell and cover piecrust rim with shield or foil and bake at 400° for 10 minutes . Reduce oven temperature to 350° for 30-35 minutes or until knife inserted into the middle comes out clean. Remove shield to allow crust to brown about 5 minutes before removing from oven. Remove from oven, let cool on rack and serve as desired.
Blend all ingredients together just until mixed. Divide evenly between 24 mini muffin tins. Bake at 350 for 20-25 minutes.
Cut red pepper in half to form a top and bottom. Remove and discard the seeds and trim the stem to allow the top half pepper cup to stand up. Rub the inside of the pepper cups with olive oil and season them lightly with salt and pepper. Place them in a pie plate, cut side up, and bake them for 5 minutes in a 350 °F, preheated oven. During this roasting step you will be just slightly softening the pepper. The final cooking will take place after the pepper cups are stuffed. Allow the cups to cool upside down to allow the excess juice to drain out prior to filling with the goat cheese mixture.
Soak beans overnight in plenty of cold water; or boil 2 minutes, cover, and let stand 1 hour. Drain beans. Heat oil in Dutch oven over medium heat. Add onions and cook, stirring occasionally, until softened. Add celery and carrots and cook 3 minutes longer. Add broth, the water, beans, tomatoes, garlic, 1/4 cup parsley, and the bay leaf. Boil uncovered 10 minutes. Reduce heat and simmer uncovered until beans are tender, about 1 hour. Remove bay leaf. Puree half the soup in food processor or blender and return to saucepan. Season with salt and pepper and stir in remaining 1/4 cup parsley. Serve soup hot with Parmesan cheese, sour cream, and tomato.
Cut chicken into strips sized of your choosing. Toss chicken in a medium bowl with half the paprika, 1.5 teaspoons salt and a pinch of pepper. Heat 1 tablespoon butter in a large skillet over med. high heat. Add chicken, cook, tossing occasionally, until opaque throughout, 4-5 minutes. Transfer to plate. Heat remaining tablespoon butter and in the same skillet. Add onion, cook until browned and softened. Add remaining tablespoon paprika and stir, cooking, about 30 seconds. Add tomatoes and 3/4 cup water; cook until saucy. Return chicken to skillet. Stir in sour cream and cook until just heated through, without boiling. Season with salt and pepper, serve.
In frying pan heat about 2 inches of oil. Cut each quail in half down the back. Wrap bacon piece around each half and secure with toothpicks. Dredge in flour and fry in the oil until light brown. Drain on paper towel,and place in casserole dish,throw in the onion,bell pepper,and seasonings.Mix the soup with the water and pour over the quail. Cover and bake at 350°F about one hour or until done.Pierce quail with fork to check if it is tender.If it is,leave cover off for ten minutes then remove from oven. Remove the toothpicks. Serve over hot rice or mashed potatoes. Good with hot buttered biscuits.
Cut pastry into rounds using a 6-7cm cutter. Place pastry rounds in patty tins. Prick base of pastry. Bake at 190C for 10 minutes or until golden brown. Cool. place avocado, sour cream, mayonnaise, lemon juice, garlic and cayenne into a food processor or blender. Process until smooth. Spoon or pipe avovado mixture into cooled pastry cases. Garnish with snipped chives.
In a non-stick skillet over medium heat, add oil and potatoes. Cook until the pototoes are almost done - not quite fork tender. Actual cooking time will depend on the size of your cubes. Add the onions, garlic and cumin and continue cooking until potatoes are fully cooked and the onions are soft with a bit of color. Add olives and continue cooking until they are warm. Season to taste with salt and pepper. You can serve this as a side dish or as a vegetarian/vegan entree.
Mix ginger, garlic, turmeric, garam masala and salt together. Coat chicken with this mix and allow to marinate for 3-4 hours. Heat oil or ghee in a wok or skillet. Add sliced onions, green chillies and green peppers and fry for a couple of minutes. Add tomato wedges, stir fry for 2-3 minutes. Lift out with a slotted spoon and keep aside. Heat 2 tbs oil or ghee in a clean skillet or wok, add marinated chicken and stir-fry for 5 minutes. Add chili powder, tomato puree, water and cook on low heat until chicken is cooked through and tender. Add fried vegetables, prepared earlier, and stir. Turn heat off. Add the cilantro. Give it a quick stir and serve hot with basmati rice.
Place the Dijon mustard in a small bowl and add the lemon juice. Mix this well with a fork. Slowly pour in the olive oil while you keep mixing briskly with the fork. (You want to achieve a little emulsification.) Then add salt and pepper to taste. Be a little stingy with the salt as you are going add lots of salty feta cheese and Kalamata olives to the salad. Dip a piece of the lettuce into the dressing to see if the dressing is to your liking. If not, make adjustments now. Place the romaine lettuce in a large salad bowl. Add the other vegetables and avocado, then top with the Kalamata olives and crumbled feta cheese. Pour the dressing on top and lightly toss the salad.
Dissolve salt in 4 cups water. Soak nasturtium seeds in the mixture for 2 days. Drain and rinse with cold water. Cover with fresh cold water and let stand for 1 day. Drain very well and pack into hot sterilized jars. Boil remaining ingredients together for 10 minutes. Pour over seeds. Cool slightly and seal. Let stand for 3 months before using. These resemble capers and can be substituted for them. Makes about three 1/2 pint jars.
In a large skillet, brown ground beef with onions, garlic and peppers until meat is cooked and veggies are soft. Drain. Add tomatoes, salt and pepper to taste, cumin, chili powder, oregano and basil. Gently add cooked macaroni and 2 cups of cheese into the beef mixture. Pour into a greased 13x9-inch casserole dish. Top with remaining 1 cup cheese. Bake for 20 minutes at 350°F until bubbly.
Combine raisins and water in saucepan. Bring to a boil. Cover and simmer slowly for 5 minutes. In a small bowl stir brown sugar, flour and salt together. Stir into simmering raisins until it returns to a boil and thickens. Remove from heat. Add lemon juice and rind. Cool about a half hour. Roll pastry and line 9 inch pie plate. Pour raisin filling into shell. Dampen edge. Roll another crust and put over top. Trim and crimp to seal. Cut vents in top. Sprinkle with granulated sugar. Bake on bottom shelf in 400 degree oven for about 30 minutes until browned.
Prepare the French toast according to package directions. Set aside. Stir together eggs and milk. Melt butter in a skillet over medium heat; add egg mixture, and cook, stirring constantly, until soft scrambled. Place 3 French toast slices on a baking sheet; top evenly with bacon, scrambled eggs, salsa, and cheese. Sprinkle evenly with salt and pepper. Top with remaining French toast slices, pressing down gently on sandwiches. Bake at 375 degrees for 5 to 7 minutes.
Mix together first 3 ingredients. Add icing sugar; adding 1 cupful and adding a little more as needed until it's spreadable.
Combine all ingredients except club soda in a shaker half filled with ice. Shake well. Strain into collins glass. Add club soda and stir gently. Garnish with a sprig of mint.
In a large pot over high heat, combine the celery, onion, rice, and broth; bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Remove from heat and set aside. Melt butter in a medium saucepan. Slowly add the flour, stirring often, to make a roux. Add milk, 1/2 C at a time, while constantly stirring. Add roux and chicken to the rice mixture and return the rice mixture to the stove over low heat. Season with salt and pepper to taste. Simmer for 1 hour, stirring frequently.
Prepare hot fire in grill. In small bowl, combine coffee, paprika, sugar, mustard, salt, peppers, oregano and cayenne. Brush steaks with olive oil and season both sides with rub. Grill steaks, covered, for 3 minutes on each side for medium-rare. Cooking times vary depending on heat of fire and thickness of steaks. Makes 4 servings.