HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oven to 350. Beat together the butter, brown sugar, and granulted sugar until it's uniform. Mix in the two eggs and vanilla. In a seperate bowl, combine te white and wheat flours, baking soda, cinnamon, and salt. Mix the flour mixture into the egg mixture. Stir in the oats, cranberries, and walnuts. Drop in heaping tablespoons onto a Pam'ed cookie sheet. Bake for about 15 minutes until the cookie's have browned. Cool on a wire rack.
Preheat oven to 350. Butter two 8 inch round cake pans and line the bottoms with parchment paper or waxed paper and set aside. For the cake, in a large bowl, stir together the package directions, using the eggs and oil and water. Stir in the zest . Pour the batter evenly into the prepared pans. Bake for 30 minutes or until golden and toothpick inserted in the centers of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes. Carefully turn cakes out onto a wire rack to cool completely. For the frosting, beat together the confectioners sugar and butter until fluffy. Beat in the remaining frosting ingredients until combined. I added a few drops of pink food coloring. Transfer one cake to a cake stand or large plate. Using an offset spatula, spread the top of the cake mix with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers. I put mine in the refrigerator to stay chilled.
Chop the chicken meat into smallish pieces, and place in a large bowl with the pineapple and celery. In a separate bowl combine the mayonnaise, celery salt, pepper, dried onion, garlic powder, and nuts or seeds. Add the mayonnaise mixture to the chicken and toss to combine; add additional sour cream or plain yogurt to achieve desired texture. Refrigerate for at least 30 minutes, then serve on croissant or on lettuce.
Heat oil on medium high in skillet. When oil is hot, wisk in flour and continue to wisk until this roux gets to the color of peanut butter or a little darker. Be careful. Once it begins to brown it will darken until it is burned. If this happens, start over. When roux is right darkness, remove from heat and pour in broth while wisking. It will blend and become smooth. Add beef dripping now if you have it. Return to medium low heat and add the rest of the ingredients and stir until the flavors are blended. Stir occasionally to prevent a skin from forming.
Boil potatoes until tender, drain and set aside. In large saucepan (preferably non-stick) saute onions and celery in butter until tender. Add flour, salt and pepper and stir until blended. Slowly whisk in milk. Bring to a boil stirring constantly, reduce heat to medium and cook until thickened, about 10 minutes. Add potatoes, salmon, peas and dill and heat through. Stir in cheeses and cook until melted. Serve garnished with green onions.
Heat the oil in a saute pan until almost smoking, and add the chile and garlic. When the garlic is almost golden (about 30 seconds), turn the heat to high and add the scallops. When the scallops are done (1-2 minutes) and before the garlic turns brown, remove from heat and divide the entire contents among preheated pailas. Serve immediately with crusty bread and good chilled white wine.
Mix all ingredients together in a resealable bag and seal. Massage meat to ensure even distribution of marinade. Remove all air from the bag so all the meat is covered and you won't have to rotate the meat. An easy way to do this is to fill your sink with water, submerge the open bag in as far as you can without water getting into it. That will push all of the air out. Seal. Marinate in fridge for 2-6 hours. Place the oven rack in the middle of the oven and turn on broiler. Remove pork from the bag and let drip dry. Discard marinade. Set tenderloins on a baking sheet (I put them on nonstick tin foil) and put in oven. Cook for 6 minutes on each side. Turn oven off and let pork continue cooking until it registers 150°F Meat should be slightly pink in the middle. It should reach 160F by the end of rest time. Remove from oven, cover with tin foil and let rest for 10 minutes. Slice tenderloin into 1/2" to 1" medallions.
In a large nonstick skillet, heat the oil. In a large ziplock bag, mix the flour, chili powder, and salt. Add chicken and shake until well coated. Transfer the chicken to the skillet, shaking off any excess flour; saute until cooked through, about 3 minutes on each side. Pour broth and lime juice over the chicken; heat to serving temperature, about 30 seconds. Transfer chicken to plates. Spoon the pan juices over chicken and sprinkle with cilantro.
Preheat oven to 350°F (177°C). Sift the flour and baking powder. In a separate large bowl, cream the butter until smooth. Then, add the sugar gradually. Beat with a handheld mixer until well blended. Add the eggs one at a time, beating thoroughly after each addition. Add in vanilla. Finally, add flour mixture alternately with milk. Do not over mix. The length of time to bake would be about 25-40 minutes or until they look complete.
Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings. In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes. Stir in the tomatoes, corn and chiles and cook 2 minutes longer. Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes. Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.
Grease a 13x9 pan. Melt margarine. Add marshmallows, toss to coat with the margarine. You can do this on the stovetop or microwave on high for 1 1/2 minutes or until smooth when stirred. Stir in the peanut butter. Immediately add the cereal. Mix lightly until well coated. Using a greased spatula or wax paper (I put plastic baggies on my hands), press the mixture into the greased pan. Cool and cut into squares.
Preheat oven to 350 degrees. Combine butter and sugar. Add other ingredients and mix well. Bake in greased 15 1/2 x 10 1/2 x 1 inch pan for 25 minutes. Cool and cut into bars.
Brown ground beef with onions and green peppers. Drain well. Stir in remaining ingredients and simmer until the onions and green peppers are tender, approximately 20 minutes. If serving immediately, let stand for about 5 minutes to allow cheese to set up just a bit.
Place the ribs in a large pot and cover with water (you may slice the slab in half if desired or leave in one piece). Add in seasoned salt, black pepper and garlic powder; bring to a boil and simmer for about 20-25 minutes or until the meat is tender but not falling off the bone; drain, then place the ribs on a large plate. Cover ribs loosely with foil and allow to cool for about 30 minutes or more. At this point you may refrigerate for up to 24 hours or until ready to cook (if desired you may brush ribs with BBQ sauce on both sides before refrigerating to increase the flavor). Heat grill to medium-high. Place the ribs on the grill and cook for about 10-15 minutes or until desired doneness, turning several times and brushing with barbecue sauce. *NOTE* for oven baking; heat oven to 400°F. Place the boiled ribs on a broiler rack on a baking sheet that has been lined with foil for easy clean-up. Brush both sides of the ribs with barbecue sauce. Bake until browned turning once (cooking time should be about 17-20 minutes or until desired doneness) you may brush with more sauce while baking if desired.
Adjust oven rack to center position and heat oven to 375 degrees. Line 8 inch square baking pan with heavy duty aluminum foil, making sure that foil is tucked into all corners and that at least 1 inch of foil overhangs top of pan on all sides. In single layer, line bottom of pan with graham crackers, breaking them if necessary to fit tightly. Combine butter, brown sugar, and salt in small saucepan and cook over low heat, stirring constantly, until butter is melted and sugar has dissolved. Scrape mixture onto graham crackers and smooth with small spatula so that mixture covers crackers completely. Bake until caramel is bubbling, about 10 minutes. Remove pan from oven, sprinkle with chocolate chips, and return to oven to soften chocolate, 1 to 2 minutes. Remove from oven, and using spatula, smooth chocolate into even layer. Sprinkle marshmallows and then nuts over chocolate. Press lightly with fingertips to adhere to chocolate. Cool on wire rack 30 minutes, then freeze until chocolate hardens, 30 minutes. Grabbing overhang, lift foil from pan onto cutting board and use sharp chef's knife to cut bark into 2 inch squares. Will keep in an airtight container in refrigerator up to 1 week.
Preheat oven to 450. Coat a baking pan with nonstick cooking spray. In a large bowl, toss the eggplant with the oil to coat. Add the zucchini, bell peppers, onion, vinegar, and garlic, tossing to mix well. Transfer the mixture to the prepared pan. Roast, uncovered, stirring once or twice, until the vegetables are tender, 25-30 minutes. Heat a dry large frying pan(not one with a non-stick surface) over medium heat. One at a time, heat the tortillas in the hot pan on each side until softened, about 20 seconds per side. To serve: divide the tortillas among individual plates. Spread an equal amount of the vegetable mixture and rice on each tortilla. Top with 1/2 tablespoon of the salsa. Fold in both sides of each trotilla up over the filling, then roll to close.
Preheat oven to 350°F. Flatten and dry the ham slices. Stack ham in piles of 2 slices each; spread each stack with 1 tsp of cream cheese. Sprinkle with freshly ground black pepper. Place 1 asparagus spear on one of the long sides of each ham stack; roll up. Place in 13x9-inch baking dish. Bake for 15 to 20 minutes or until heated through. NOTE: You can make this ahead, just assemble as directed, cover tightly with plastic wrap and foil. Refrigerate overnight or until ready to use. Uncover and bake as directed.
Fill a 16 oz glass 3/4-way full with ice. Pour in tequila. Fill the glass with equal parts cherry juice and margarita mix. Serve on the rocks or blended.
Preheat oven to 350 degrees. Spray 3 quart casserole dish with nonstick cooking spray. Boil potatoes in salted water in large saucepan until almost tender, drain. Cook and Stir ground beef in skillet until no longer pink. Drain fat and discard. Layer 1/2 of the ground beef, 1/2 of the potatoes, 1/2 of onion, salt, pepper, 1/2 tomatoes and 1/2 of peas. Repeat layers. Add reserved tomato juice. Bake, covered about 40 minutes or until most of liquid is absorbed.
Heat the oil in a pan and saute the onion until it is brown. Add in the mince and cook until well browned. Drain off the liquid. Add the carrots and oatmeal, mix well and pour in enough water to just cover. Crumble in the stock cubes, season and stir. Cover the pan and simmer the mince for about 20 minutes. Once the mince is cooked thicken the mince with about 3 teaspoons of gravy powder or cornstarch mixed with a little cold water. Serve the mince with boiled potatoes.
Stir together all of the ingredients. Spoon into a 9- inch pie plate. Bake for 25 minutes at 350 degrees. Serve hot with your favorite crackers.
Saute the onions, carrots, celery and bacon over medium heat. Cook, stirring occasionaly until veggies are tender, about 10 minutes. Add the ground meat and cook. Stir until all lumps are broken up and all traces of red are gone. Add the wine and/or tomato juice from the whole tomatoes, raising the heat slightly. Cook until most of the liquid is evaporated, about 5 minutes. Crush the tomatoes and add to the pot, stir and add the stock. Turn heat to low and cook at a simmer, stirring occasionaly to break up any remaining clumps. After an hour or so add salt and pepper. Cook for at least another hour, until most of the liquid has evaporated and the sauce is very thick. This sauce may be frozen at this point -reheat before completing. Add the cream (1/2 & 1/2 or milk if ok, too) and cook for another 15 to 30 minutes. Taste and add more salt and pepper if needed. Serve with any dried or fresh pasta (I think fettucine is the best)topping with the fresh parmesan. Makes a great lasagne as well.
Preheat the oven to 450°F. Rinse the lamb and pat dry with kitchen towels. Peel the orange layer of rind from the orange, into strips about 2cm by 1cm. Cut a few of the garlic cloves lengthways into batons about 2mm across. Take a strip of orange peel, wrap it around a couple of the garlic batons and a few rosemary leaves. With a very sharp knife, make a deep whole in the lamb and push the parcel into the meat, deep enough so that you can't see it. (Don't be afraid here - the deeper it goes, the more the flavours will infuse). Repeat all over the lamb until you've used all the orange peel. Don't forget the underneath. Allow to rest for about an hour. With the flat of a knife, bash the remaining garlic cloves (unpeeled) and place them in the bottom of a roasting tray. Lay the remaining rosemary sprigs on top, then lay the lamb on these. Cut the orange in half and squeeze the juices and flesh over the lamb, rubbing it in, and add the extra orange juice to the pan. Pour over a good glug of olive oil, and season well with salt. Place, uncovered, in the oven and cook for 20mins. Reduce the temperature to about 350F and put a temperature probe into the thickest part of the lamb. Check occasionally and, if required, add a little water to the pan. Once the internal temperature reaches 130F, remove the lamb from the oven, put on a warmed plate and cover well, with foil and *plenty* of tea towels. Set aside. Put the roasting tray on the hob, over a medium heat, and add the red wine and stock cube. You may need to add more water here, depending on how much has evaporated in the oven. Reduce until thickened to a gravy consistency. Serve over your lamb, accompanied with roast potatoes and mint sauce.
Brown pork chops in oil. Place in greased baking dish. Combine remaining ingredients in a bowl and stir. Pour over chops. Bake 1 hour at 350 degrees.
Cover the bottom of a large casserole dish with half the meat, then half the potatoes and onions. Sprinkle with half the flour, salt and pepper, and half of the cheese. Repeat layers. Pour 1 1/2 cups of milk over, cover, and bake at 350 degrees for 1 - 1 1/2 hours. After half an hour stir, then check again after an hour. If the liquid is absorbed but potatoes aren't done add more milk and bake an additional half hour.
brown the ground beef and follow the directions on taco seasoning packet as though you are making tacos. in a casserole dish first add taco meat then sprinkle shredded cheese evenly over the meat. Next evenly spread the pace over cheese. Prepare the corn bread mix as package instructs you to and pour over meat mixture. Bake in a pre heated 350 oven for 30 minutes or until corn bread is cooked through. I serve this with sour cream and more salsa. you can also sprinkle the top of the corn bread before baking with green chilis.
Combine steak, garlic, fish sauce, sugar, and 2 tsp canola oil. Marinate 20 minutes. Slice onion in half lengthwise and then into paper thin slices. Marinate with cucumber in vinegar 20 minutes. Heat remaining 1 tsp canola oil over high heat in skillet. Quickly stir fry steak until seared on the outside and pink on the inside. Combine onion, cucumber, pepper, olive oil, and salad. Toss. Pour steak over salad. Serve immediately.
Preheat oven to 450°F. Spread the sesame seeds on a baking sheet and toast in the oven for about 10 to 12 minutes. Remove and cool. Heat the honey and butter in a small saucepan over medium-low heat, stirring until it bubbles and darkens somewhat, about 3 to 5 minutes. Stir the toasted sesame seeds into honey mixture. Spread the mass onto a buttered baking sheet to a thickness of about 1/4 inch. Cool until it is just warm and cut into finger-sized pieces. Cool completely and serve. (For a tasty coating that will keep fingers less sticky, roll the candy in more toasted sesame seeds to coat after cutting it into pieces.).
Preheat oven to 350*. Lightly oil your 10 inch black iron skillet (bottom and sides) and let it get hot in the oven while mixing above ingredients. If you do not have a skillet use a 9 X 13 pan. Once skillet is hot, pour in mixture. Bake for 40-45 minutes.
Wash canning jars and place in a 200 degree oven. Fill hot water canner 3/4 full and bring to a boil. Steam apples until the skin splits. Run through a sauce maker with seeds and skins still attached (I use a Roma sauce maker, but if you don't have access to something like this just peel and core the apples and then steam them until mushy and smash them through a strainer or ricer). Place sauced apples in a very large pot. Add sugar and sugar to taste (will take quite a bit of sugar for very tart apples or crab apples). Add lemon juice to sweeter apples to taste or the sauce will taste rather flat. Add water until the apple sauce is a little thinner than you would normally like it. It will thicken a little after canning. Bring sauce to a boil over medium heat. Stir often! After sauce is boiling gently, pour boiling water over brand-new canning lids in a small saucepan. Place HOT applesauce into HOT jars and quickly cover with a HOT canning lid and WIPE JAR RIM CLEAN (fill up to 1/4 an inch from the top). Quickly screw rings on jars firmly. I usually do 4 jars at a time unless I have help. After you have enough jars done to fill the hot water canner to capacity, boil pint jars in hot water for 15 minutes for elevation of 0-1000 feet; 20 minutes for 1001-3000 feet, 20 minutes for 3001-6000 feet and 25 minutes for 6000+ feet. Add 5 minutes for quart jars. Remove jars from canner and allow to cool. Jars are safe for storage if you can press on the tops and they have no give (try one that is not sealed to see what I mean). After cooled, slightly loosen or remove rings. Label jars with contents and year. Store in a cool, dry place. Enjoy! ******TIP: To make apple leather, simply place applesauce on a cookie sheet covered in plastic wrap. Dry in the oven at 180 degrees for 12+ hours(or use a dehydrator as directed). I store mine in the refrigerator and a year later they're still nice and soft.
Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F. Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry. Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.
Boil sweet potatos for 15 mins, let it sit for 15 mins, boil another 15 mins, let it sit another 15-30 minutes. Mash potatoes. Preheat oven to 350 degrees F. Combine crust mixture brown sugar, flour, nuts and butter in mixing bowl. Set aside. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix well. Pour mixture into greased baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least about 15-30 minutes before serving for the crust to harden.
Place all ingredients except scallion in a food processor and pulse until smooth. Garnish with scallion. Serve with crudites.(crunchy raw veggies).
Pre-heat oven to 390 degrees F. In a large mixing bowl mix sugar, butter, vanilla and egg together. Do not over beat the mixture. If using a hand mixer only go for about a minute and a half. Stir in flour, baking soda, and salt. Then add the chocolate chips . Mix until combined. For smaller cookies use a rounded tablespoon to dish out round dough balls. For larger cookies, an ice cream scoop works well. Before you cook your cookies, freeze them first. Doing this will ensure that the flour and butter cook at the same time, which leaves you with plump rounded cookies (the reason most homemade cookies turn out flat and greasy is because the butter cooks out first). Once frozen, on an ungreased cookie pan cook for 10 minutes. Finally, take the cookies out of the oven and place on a cooling rack. Allow your easy chocolate chip cookies to cool and then enjoy!
Pour sugar into a heavy pot. Place over medium heat and cook, stirring often, until the sugar melts and liquefies - about 5 to 10 minutes. Watch closely to avoid burning, and be very careful handling it because it is extremely hot. Use to glue gingerbread cookie or graham cracker pieces together to make candy houses.
Hard boil eggs, and let cool. Slice in half and scoop out the yolk(keeping the whites) and mash in a bowl with the sauce. Spoon mixture back into egg whites. Serve to your army mad kids.
Diagonally slice bread in half. Place bread slices and Canadian bacon in a toaster oven. Select medium toasting level. (or preheat a conventional oven to 300 and cook for 10 minutes). Once toasted, flip Canadian bacon. Fold cheese slice to make two triangles, place on bread slices. Toast again at medium level. Meanwhile spray small frying pan with olive cooking spray. Cook egg according to preference (about 2 minutes per side for hard eggs, less for over easy eggs). Sprinkle each side with red pepper. To build sandwich, place once slice of bread cheese side up, followed by egg, then Canadian bacon. Finish by topping with remaining bread slice, cheese side down.
Shake first four ingredients in shaker with ice. Add sliced fruit. Top with Sprite. Pour into a tall glass.
Heat oven to 350 degrees. Combine ingredients and put in greased 9 x 13 baking dish. Cover with more stuffing mix and margarine, if desired. Bake for 20-25 minutes until bubbly.
Make a couple of chocolate cakes and break them up. Make the chocolate cake into a sandbox by placing in an inexpensive tray. Purchase a varity of"critters" from the candy section (gummy worms etc.), a couple of plastic sand shovels and a plastic bait box. Arrange in chocolate cake. Serve whipped cream made with crushed Heath bars in a plastic sand pail on the side for a topping.
Cook potatoes in boiling water 15 minutes or until tender, drain. Heat oil in a nonstick frypan over medium high heat. Add onion, bacon, pepper and garlic,saute 5 minutes or until tender. Preheat broiler. Cut potatoes in half, carefully scoop out pulp with a melon baller, leaving 1/4 inch shell. Mash potato pulp with a fork; stir in cheese and sage. Add to onion mixture, stirring well. Spoon about 1 tablespoon potato mixture into each shell. Arrange stuffed potatoes on a baking sheet, and broil 3 to 4 inches from heat, 3 minutes or until lightly browned. Serve warm.
For the pulled pork: In a small bowl, combine the onion powder, garlic powder, salt, pepper, paprika, allspice, celery salt, cloves, and mustard powder. Mix well. Rub the spice mixture all over your pork. Add the water to a large crock pot. Place the spice rubbed pork in the pot and cover. Cook on high for four hours, or until tender and falling apart. Remove the meat from the crock pot, leaving the juices behind. Shred the meat with clean hands, or use two forks to "pull" it apart. For the sauce: Skim the solids and visible fat from the top of the liquid and discard. Add all of the sauce ingredients to the remaining liquid in the crockpot, whisking until smooth. Cover and cook on high for about 10 minutes or until slightly thickened. Add the meat back to the sauce and stir until fully coated. Serve hot.
Cook farfalle according to package directions; drain well. Heat olive oil in a large skillet; add chicken and cook over medium/high heat until cooked. Salt and pepper to taste. Add minced garlic, zucchini, yellow squash and mushrooms. Cook 5 to 8 minutes, stirring often. Turn heat to medium/low and add the spaghetti sauce and cook until sauce is hot. Serve over the farfalle with plenty of parmesan cheese.