HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the salt and baking soda in with the flour, then layer the ingredients except for the instant coffee, egg, margarine and water into the jar so that would be Brown sugar, sugar, chocolate chips, flour mixed with salt and baking soda. Place the instant coffee in a snack size baggie and seal. Attach a gift card with the following instructions: Coffee Chocolate Chip Cookies. Sift dry ingredients through a colander to separate the chocolate chips from other ingredients. Beat 1 cup of unsalted butter or margarine or butter flavored Crisco in a medium bowl. Dissolve the coffee in 2 tablespoons hot water. Beat sifted ingredients into butter until blended. In a small bowl, beat 1 egg with 1 teaspoon vanilla extract. Mix beaten egg mixture into butter mixture until blended. Add dissolved coffee and beat again. Stir in chocolate chips. Drop teaspoonsful of batter, spaced well apart, (or roll into balls) onto a greased cookie sheet. The cookie yield is approximate as I always make large cookies. Bake at 350-375 degrees F for 8 minutes or until lightly browned.
A day ahead: Grease a large roaster or a roasting pan (I use my large lasagna pan for this). Sprinkle the chopped onions in the bottom of the pan. In a small bowl or cup mix together all rub ingredients. Rinse brisket under cold water, then dry with a paper towel. Rub the brisket lightly with vegetable or Canola oil. Rub the minced garlic and rub spices over both sides of the brisket, then place into the roaster pan/dish (fat-side down). Pour the barbecue sauce over the top of the brisket, do not rub into the meat, as it will disturb the rub spices, just leave the sauce sitting on top of the brisket, some will drizzle over the sides, not to worry!. Cover tightly with foil and place in the fridge. The following morning turn the brisket over to fat side up. Add in the 1 cup water and mix with the sauce in the pan (just mix together the best you can, it does not have to be completely mixed with the BBQ sauce, it will all cook together). With clean hands, rub the sauce all over the top of the brisket. Cover very tighty (if using foil make a couple of slits in the top of the foil to let steam escape) return to the fridge until ready to cook (for at least another 2 hours. Set oven to 325 degrees. Remove from the roaster from fridge (preperably 1 hour before cooking and leave on the counter). Cook for a about 4-5 hours or more depending on the size of your brisket, or until the brisket is tender (check for doneness after about 3 hours cooking, by inserting a fork into the brisket the meat will be done if the fork goes in very easily). Remove and let the brisket sit for 15 minutes before sliceing, then slice against the grain. Spoon any fat that has accumulated on top of the sauce, and serve the sauce on the side. Delicious!
*NOTE: Begin by using 1 tablespoon lavender then add more if needed once applesauce is cooked. Another option is to use 1/2-1 teaspoon fresh lavender flowers. STOVE TOP DIRECTIONS: Cut apples into 2" chunks. Combine all ingredients in a pan and bring to boil. Reduce heat, cover pan and simmer until apples are softened, about 40 minutes. Remove vanilla bean pod. CROCK POT DIRECTIONS: Cut apples into 2" chunks. Combine all ingredients in crock pot. Cover pot, and cook apple mixture on LOW for 3-4 hours or until apples are soft enough to puree. Remove vanilla bean pod. Using potato masher or immersion blender puree mixture to desired consistency. Taste and adjust seasoning if necessary. Serve warm or chilled. Freezes well.
For filling saute sausage, veggies and seasonings until sausage is no longer pink and liquid has evaporated from pan. Add tomatoes and 1/2 cup of pizza sauce. Roll out bread dough to a large rectangle (stopping once in awhile to let dough rest). Spread filling up to 1 inch from sides of dough. Top with cheeses. Roll to a log. Seal ends (brushing water and pinching). Place log on cookie sheet sprayed with cooking spray. Let rest 30 to 45 minutes. Bake in 350°F oven for 30 to 40 minutes (until loaf is golden brown). Cool at least 30 minutes before slicing. Heat left over sauce for dipping before serving.
In a frying pan, cook all of the meat (seasoning with salt and pepper) as well as the onion and set aside for later. I usually drain the sausage and pork on paper towels to get rid of some of the grease and then saute the onion and beef together separately. In a very large frying pan with oil, cook all of the vegetables together on Medium Low heat, stirring occasionally. Be sure the heat doesn't get too high so as to prevent the kimchee from burning. In a small mixing bowl, stir together all of the ingredients for the sauce. Once the vegetables have cooked (about 15 min), stir in the sauce and simmer for another 5 minutes. Mix into rice to create the Bokeumbap -- or simply serve the mixture on top of the rice. *Gochujang and Bulgogi Sauce can be found in Asian grocery markets and I'm able to buy Samgyeopsal at my local butcher if I ask for "thinly sliced side pork".
Blanch 6 Meyer lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar(s). Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar(s) with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill. Cooks' note:  Preserved lemons keep, chilled, up to 1 year.
Combine first 5 ingredients in a large bowl. Cover and refrigerate. Combine juice, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, stirring with a whisk. Heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 9 minutes or until fish flakes easily when tested with a fork, turning once. Combine arugula mixture and juice mixture; toss well to coat. Place 1/2 cup herb salad on each of 6 plates; top each serving with 1 fillet. Serve with lemon wedges.
Heat oven to 350°F Grease and flour 13x9 pan. In a large bowl, combine cake mix, eggs, oil, and water. Beat on low just until blended. Increase speed to medium; beat 2 minutes. Stir in marshmallows and chocolate chips. Pour batter into prepared pan. Bake until toothpick comes out clean: 35 minutes for 9x13, 45 minutes for Bundt pan, 15 minutes for cupcakes, 30 minutes for 2x9" round pans. Cool 10 minutes before removing from pan. In a small bowl, combine all ingredients for frosting. Beat to spreading consistency. Cool completely and frost with Easy Cocoa Frosting.
Mix butter, 1 1/2 cups sugar, and eggs in a bowl. In a separate bowl, mix flour, cream of tartar, baking powder, and salt. Mix the two bowls together. Roll together and wrap in cling film. Freeze for at least 10-15 minutes. To cook: Heat oven to 350 degrees. Unwrap and slice off as many 1/2 inch disks as you feel like eating. Mix together 1 tablespoon sugar and 1 tablespoon cinnamon. Coat cookies with cinnamon sugar mix and bake for 10 minutes. Enjoy!
Cook patties in large non stick skillet on medium heat for 10 minutes. Turn patties & add peppers. Cook until the patties are cooked through and the peppers are crisp tender, stirring peppers occasionally. Add pasta sauce, water and chili powder. Bring to a boil. Stir in rice; cover. Reduce heat to low. Simmer 5 minutes Sprinkle with cheese and cover. Let stand 5 minutes before serving.
Combine cheese, pecans, green onion, and mayonnaise. Pack into a shallow serving dish. Refrigerate overnight. When ready to serve, cover the dip with hot pepper jelly.
Cook pasta per package instructions. Heat oil in skillet and brown meat. Add all spices and simmer an additional 1-2 minutes. Add diced tomatoes, tomato sauce, and tomato paste and stir thoroughly. Add 1/2 cup wine and bring to boil. Reduce heat to low and simmer 20 minutes. Add cooked pasta and heat through. Serve with Parmesan cheese and remaining wine!
Place chicken in a plastic Ziplock bag or a glass pan. In a bowl, whisk together the peanut butter, soy sauce, lemon juice, vinegar, brown sugar, garlic powder, red pepper flakes and ginger. Pour this marinade over chicken. Chill and allow the chicken to marinate for 6 - 8 hours, or up to 24 hours. Lightly oil grill. Grill marinated chicken (discarding marinade) for 6-8 minutes per side or until done. Serve sprinkled with chopped green onions, if desired.
Heat the stock. Peel and dice potatoes and boil them in the stock until soft. Peel the cucumbers and grate them coarsely. Melt the butter and soften the grated cucumber. Add to the stock and potatoes. Taste and add a little brine if necessary- the soup should have a pleasantly sour taste. Mix the sour cream with the flour and stir into the soup. Season with salt and pepper. Serve immediately without bringing back to the boil.
Lightly cook spinachwith water for 5 minutes. Drain thoroughly and cool. Chop finely with scissors. Heat oil in large frying pan and stir fry onions 4 minutes. Wash rice until water runs clear and add to pan. Stir until coated with oil. Add the boiling water. Bring to the boil, partially cover and simmer about 18 minutes until rice is osft and water is absorbed. Don't worry if there's a little extra water. Add dill, and spinach. Season with pepper. Cool, divide among trays, seal and label. Use within 6 months. Reheat from frozen, covered, 400F, 200C, gas mark 6 for 40 minutes. Obviously if it's in plastic, reheat differently. Serve with lemon juice.
Dice the zuccini and squash into uniform pieces. Transfer to a bowl and combine with the tomatoes, bell and poblano peppers, and onion. Mix in the oregano and lime juice. Season to taste with salt and black pepper. Let the salso sit 15 minutes before serving to allow flavors to meld.
The traditional way to make horchata is with a metate y mano(a tradiotonal type of mortar and pestle). For those of us less adventurous, or simple those with less time, we can use a blender. Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Let this mixture stand overnight or 6 hours minimum. Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth and no long has a gritty texture. Add 2 cups of water and blend again for just a few seconds. Place a large sieve over a mixing bowl. Line the sieve with 3 layers of damp cheesecloth. Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve. Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid. Now add 2 more cups of water and stir in as much sugar as you'd like, to taste. If the mixture is too thick, add some additional water. Cover and refrigerate. The drink should keep several days, refrigerated. Serve in a tall glass over ice.
Combine all ingredients, including liquid from pineapple, and marinate, covered and refrigerated, 1-3 hours. Thread beef and pineapple alternately on metal skewers or soaked wooden skewers. Discard leftover marinade. Grill about 5-8 minutes, turning once, until beef is cooked.
Place greased potatoes in crock pot. Cover and bake on low for 6 to 10 hours and then on high 2 hours and then on low for 2 hours. No rack needed.
Warm a large skillet (big enough to hold burrito size tortilla) over medium heat. Butter (1T or so) can be added to the skillet to help brown the tortilla and give the outside more flavor and crispness, but I always just warm it in a dry (no butter or oil) skillet. Spread mashed potatoes down the center of tortilla. Place the tortilla in warm skillet, mashed potato side up. Sprinkle cheese on potatoes. Sprinkle bacon pieces on cheese. Spread scrambled eggs on top of bacon. Top with salsa and sour cream. If you like your tortilla soft, slide it out of the pan onto a plate as soon as it is warm. Roll and eat. If you prefer your tortilla crunchy, continue to cook until it starts to brown, slide out of the pan onto a plate and roll imediatly.
Mix cake as directed on the box. Add the pudding, vanilla and OJ - mix well. Dust the shredded carrots that you have roughly chopped and the raisins with cornstarch- Add to batter. Pour into a 9 X 13 pan that you have sprayed w/ your choice of coating. Bake 325 for aprox 35 min- until golden and set in the middle. Serve as is or top w/ a cream cheese frosting.
Put roasted unsalted peanuts in the blender until you get peanut butter. Let sit at room temperature for a day or so until the solids settle to the bottom and the oil rises to the top. Drain off the oil to use for frying or cooking. Take the peanut solids and roll into stick shapes and fry in oil.
Mix salt, pepper, paprika, chili powder, cayenne cumin, and coriander. Rinse chicken; pat dry with paper towels, rub spice mixture on all sides of chicken pieces. Let stand 1 to 2 hours. Grill chicken over low to medium fire, turning often, 35 to 45 minutes, until chicken tests done.
Tear romaine lettuce into bite size pieces. Peel and slice cucumber. Slice onions and strawberries into small pieces. Gently toss all ingredients together. Pour dressing ingredients into a sealable container and shake to mix. Put dressing over salad just before serving. Enjoy!
Combine all ingredients in a bowl and mix well. Taste and adjust seasonings, if needed.
Preheat oven to 350 and spray a pie pan with Pam. Mix all dry ingredients thoroughly. Make a well in the center and add the oil, applesauce, milk, extracts, and coconut. Mix gently till mixture is smooth. Pour batter into pie or cake pan, and thump it against the counter to remove air. Bake for 30 minutes. Enjoy! * You may top with chocolate if desired*.
Spoon off all but about 4 tbsp of the fat in the roasting pan. Make sure you leave all the brown bits. Add wine (or some stock if not using wine) the onions, shallots and mushrooms. Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean. Add the stock and continue to cook for about 10 minutes. If you are using giblets put them in for this cooking time. Mix cornstarch with the water. Turn heat to low and stir in the mixed cornstarch. The gravy will start to thicken almost immediately. Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more. Season to taste with salt& pepper.
Pour milk into medium bowl. Add pie filling mix. Beat with wire whisk 2 min until well blended. Spoon 1-1/2 cups of pudding mix into pie crust. Top with special topping. Gently stir in cool whip into remaining pudding. Spoon over pie. Refridgerate for 3 hours. Top with cool whip before serving.
Place the cucumber in a large glass container, add the vodka, and cap tightly. Let stand at room temperature for 3 weeks, shaking gently every couple of days. Taste for the preferred flavor intensity, allowing it to infuse for up to another week if needed. (Do not allow it to infuse any longer than 2 weeks, or a bitter flavor will result.) Strain the infused vodka into the original bottle. Cap tightly, label, and refrigerate until ready to serve.
Mix well the first 7 ingredients (meat through to pepper) and form into twelve 1/4-inch thick patties. Melt the butter and saute the mushrooms lightly in it. Place on 6 of the patties. Top with remaining patties and seal edges. Broil or grill to desired doneness. Top with cheese. Place each patty on a slice of toasted bread and top with another slice of toast.
Soak navy beans overnight- the longer the better. I usually soak them for about 12 hours. Drain beans and rinse off. Put into crock pot along with the rest of the ingredients. Cover crock pot and cook 7-8 hours on high or 10-13 hours on low. These cook times are approximate. Cook until the beans are finished. Add water to crock pot if needed. Enjoy! Note: Cook time listed does not include soaking time.
Preheat oven to 375 degrees. Grease cookies sheets. Combine flour, baking soda, ginger, orange peel, salt, and cinnamon in medium bowl; set aside. Beat 1/2 cup granulated sugar, butter and brown sugar in large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Add egg, molasses and vanilla; beat 1 minute. Add flour mixture and raisins; stir until blended. Pour remaining granulated sugar (you may actually need more than the 1/4 cup that is left over -- I used about 1/2 cup to make it easier to coat) into a bowl. Using a cookie scoop or a teaspoon, drop 1-inch balls into the sugar. (You probably want to do them one at a time or use a large, shallow bowl if you want to do more at a time.) Using your hands, roll the dough in the sugar until well coated. If your dough is soft, you may find it helpful to pour some sugar over the top of each dough ball before rolling it. The sugar will keep the dough from sticking to your fingers. Place 1 1/2 inches apart on prepared cookie sheets. Bake 10 to 12 minutes or until edges are set and centers are slightly soft. Cool on cookie sheets 2 minutes. Remove to wire racks to cool completely.
Remove pork fat from pork and beans. Mash beans and pineapple. Combine all ingredients and mix well. Bake at 350 for 25 minutes in a greased jelly roll pan. For frosting, boil sugar, milk and butter for 1 minute and stir in chips until melted. Spread on cooled bars while mixture is thin.
Place the lentils in a medium saucepan. Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time. While lentils are cooking, bring 1 cup of water to a boil in a small saucepan. Remove from heat, stir in couscous, cover, and set aside for 15 minutes. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes. Add lentils to skillet and mix well. Remove and discard bay leaf. Serve lentils over couscous.
Grease 13x9-inch baking dish. Batter: Mix all ingredients in prepared dish until soft, sticky batter is formed. Cover; let stand at room temperature for 10 minutes. Filling: Heat oil in large, non-stick skillet set over medium heat. Cook onion, garlic, Italian seasoning, salt and pepper for 3 minutes. Stir in beef, breaking up with wooden spoon; cook, stirring for about 10 minutes, or until no longer pink inside. Add tomatoes, breaking up larger pieces; bring to boil. Boil for 5 minutes. Stir in vegetables until well coated. Pour mixture over batter. Sprinkle with cheese. Place in COLD oven; set temperature to 350°F and bake for 30 minutes. Cool for 10 minutes; cut into squares and serve.
Pre-heat oven to 400°F. Scatter chives and toasted walnuts over bottom of pre-baked tart shell. Place shell on baking sheet and set aside. Beat eggs. Add cream and mix until smooth. Crumble blue cheese into cream mixture and mix until relatively smooth with no large lumps of cheese. Pour custard evenly into the tart shell, filling it to the top. Distribute any lumps of cheese, walnuts and chives evenly. Bake for 25-30 minutes or until browned and puffed. Tart will collapse and firm as it cools. Serve at room temperature as an appetizer or dessert course.
Preheat oven to 400°F Melt butter or oil in a 9-inch pie dish in the oven while it preheats. In a medium bowl, mix the dry ingredients. Use 2 of the tiny scoops of KAL brand stevia extract powder or another sweetener in the equivalent of 2 teaspoons of sugar. *Only use salt if you are using unsalted butter or coconut oil. Salted butter will give enough saltiness, so do not add additional salt. In a small-medium bowl, wisk the eggs and mix in the milk substitute, and other flavorings. Remove the pie plate from the oven and tip the dish to cover the bottom and the bottom corner edge with the grease. Quickly pour the liquid into the dry mix and wisk thoroughly but quickly. Immediately pour into the hot greased pie dish and put into the hot oven. Bake about 12 minutes or until set in the middle. You might test with a dry knife similar to checking a pumpkin pie, when the knife removed comes out a little wet but no batter sticking to it.
Preheat oven to 200C. Season the fish fillets with the salt and pepper (and cumin and green chilli) and set aside. Put the tomatoes, onions orange zest, oil, garlic and thyme in a baking dish and bake. until the veges begin to brown around the edges for around 25 mins or so. Then place the fillets in the middle of the vegetables which are softened with the cooking and bake for around 15 mins more or till the fish is cooked. Garnish with the basil juliennes and serve hot.
Cook pasta according to package directions; drain and keep warm. While pasta is cooking, heat olive oil in a large skillet. Add garlic and oregano and saute over medium heat for 2-3 minutes. Add shrimp and saute until nearly done. Add lime juice, stir well, and bring to a boil. Add cheese and stir until melted. Continue to cook until sauce is slightly thickened. Toss warm pasta with a little olive oil. Pour shrimp and sauce over pasta and mix well. Serve topped with additional grated cheese.
In a mixer, beat cream cheese and sugar until combined. Add ricotta cheese and sour cream and whip until smooth. Mix in eggs, vanilla and anise extract. Slowly add in flour and mix well at high speed three minutes. Pour into a greased and floured spring form pan. Bake at 425 for 15 minutes. Reduce heat to 350 and bake one hour until set and starting to brown. Toothpick will come out clean when inserted in center. Cool completely. Refrigerate at least 4 hours before serving.
Preheat oven to 450 degrees. Spray glass baking dish with olive oil cooking spray. Sprinkle lemon pepper and dill seasonings on both sides of the salmon. Bake Salmon at 450 for 7 minutes. Turn over and bake for another 7 minutes. To make the Zippy Dill Sauce, combine sour cream, parsley, lemon juice, honey mustard, and a dash of lemon pepper seasoning. Mix ingredients together until well blended and chill until ready to serve (at least 1 hour).
Grease 9x9 pan with butter and preheat oven to 350 f. Mix in a mixer or beat thoroughly : milk, cream, eggs, sugar, vanilla, salt to form thin custard. Add and mix by hand the remaining ingredients (cube or tear the bread first) into the liquid custard. (I always eyeball this part, mixing the wet and dry -- usually I add the dry ingredients to a bowl, then pour the liquid until it covers a little more than half with liquid- enough that if you press down, the top parts get moist but not wet.). Press lightly to encourage bread to absorb custard. Let sit in refrigerator for 1/2 hour to 6 hours, depending on how stale the bread is. Pour into lightly buttered/greased 9x9 pan. Bake in oven for 1/2 - 1 hour or until golden brown on top but of bread pudding consistency inside.
Mix together the ketchup, diet cola, vinegar, hot sauce and onions in a large skillet. Add the chicken breasts and bring the sauce to a boil over medium high heat. Reduce to a simmer and cook for 50 minutes, until the chicken is tender enough to split with a fork. The sauce will be reduced by half and quite rich and thick. Serve each breast with a quarter of the sauce.
Slice pork into 3" x 1/4" shreds. Combine marinade ingredients in a small bowl. Add pork shreds, mix well. Let stand 30 minutes. Combine ingredients for Sweet Bean Sauce in another bowl; set aside. Arrange green onion shreds in a layer on a platter. Heat oil in a wok over medium heat. Carefully lower pork shreds into hot oil with a slotted metal spoon. Stir-fry for about 2 minutes until pork shreds are no longer pink. Remove pork from oil with slotted spoon, draining well over wok, set aside. Remove oil from wok except 3 tablespoons. Add Sweet Bean Sauce to oil. Stir-fry until sauce thickens slightly. Add cooked pork mixing well. Place pork and Sweet Bean Sauce on top of green onions. Serve immediately. *Shredding: is similar to julienne technique. Cut the food into long strips about 2 inches wide and then chop it into matchsticks.