HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Use paper cupcake wrappers in the muffin pan to eliminate the need for a greasing agent and for easy cleanup. In a medium bowl, whisk the first four ingredients. Mix in the walnuts. In a separate medium bowl, mix the butter, eggs, yogurt, bananas, and vanilla extract. Fold the banana mixture into the dry ingredients until the batter is thick but thoroughly moistened. Pour into the muffin cups. Fill 80% of the cups with batter, leaving only a little room for rise. Bake for 20-30 minutes or until a knife inserted comes out clean.
Toast cumin seeds in a dry skillet until fragrant and allow to cool. Grind cumin seeds in a mortar or spice mill. Toast ancho chiles in a hot dry skillet until aromatic, about 30 seconds per side. Soak anchos in warm water, submerged, for about 30 minutes, or until soft. Remove anchos from liquid (discarding liquid), remove stems and seeds and discard; and cut anchos into small pieces. Season ribs with cracked pepper and brown ribs on both sides in a skillet or under the broiler. Place garlic, salt, lemon juice, tomatoes (with their juice), ancho chiles, habanero chile, and ground cumin seeds in a blender or food processor and process until smooth. Place ribs in the crock pot and cover with sauce. Cover and cook on low for 10-12 hours or on high for 5-6 hours or until ribs are tender.
Wash and drain the snails. Heat 1 tbsp butter and the garlic over medium low heat for a minute or two. Pour this mixture in a food processor and add the parsley, remaining butter and cream. Mix until smooth. Take 2 tsp of this mixture and the snails in a saute pan. Cook over medium low heat for 5 minutes. Remove from heat and put the snails in shells (if desired) or directly on plate. Drizzle remaining sauce over them. Serve with a good crusty bread for dipping up the sauce.
In a large skillet, over a medium heat, add the oil. Add the garlic and half of the ginger. After 30 seconds, add the stock, soy sauce and wine. Bring to a boil and simmer until the liquid is reduced by half, approximately 5-10 minutes. Season to taste with salt and pepper. Place the fillets in the liquid, and poach until the filets are cooked through, approximately 6-10 minutes.
Mix vinegar, oil, peanut sauce and sugar together to make dressing. In a large bowl toss cabbage, carrots, chicken, cilantro and sesame seeds together. Stir in dressing, and black pepper just before serving. Note: We liked everything chopped very fine.
Preheat oven to 350°. Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour. In another bowl, combine crisco, and sugars, mix well. Gradually add dry ingredients. Blend in raisin mixture -- mix well. I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop. Bake at 350° for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much. Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool. I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out. I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.
BASE:. Cream butter & sugar together. Sift together the flour and cocoa and add to creamed mixture. Press into a baking paper lined sponge roll/slice tin. Bake at 170'C for 10 minutes. FILLING:. Bring all ingredients, except the nuts, to the boil in a pot. Simmer for at least 10 minutes (the longer it cooks, the firmer it sets). Pour over cooked base. Cover with the pecan nuts. TOPPING:. Melt together the chocolate and butter. Spread over the nuts. Slice when cooled.
Shred the poatoes in a food processor or with a grater. Combine with the remaining ingredients and shape into four patties. Cook on a nonstick griddle until browned on both sides, about 10 minutes.
* A 1 1/4 to 1 1/2 pound rock cornish hen should take 1 to 2 days to thaw in the refrigerator. Do not thaw at room temperature. Preheat oven to 350°F Rinse Hens inside and outside with cold water, pat dry with paper towels. Place 1 onion wedge and 1 lemon wedge in cavity of each hen. Tuck wings under hens. Tie legs together with cotton string (if you have it). Place hens on meat rack in shallow roasting pan (if no rack crumple aluminum foil and place in roasting pan and sit hens on it). Spread butter evenly over hens; sprinkle with salt if desired. Roast 45 minutes. Meanwhile, combine orange jam, lemon juice and lemon peel in small bowl. Brush half mixture over hens; roast 15 minutes. Brush hens with remaining mixture; roast 15 minutes more or until hens are glazed, juices run clear when hens are pierced with long handled fork and internal temperature reaches 180°F Cut string; discard. Remove onion and lemon wedges from cavities; discard.
Place oven rack in lower third of oven and preheat oven to 350 degrees. Grease or spray a 10 inch tube pan with removable bottom. Peel, quarter, core and slice apples 1/4 inch thick. Place in a medium bowl with honey and cinnamon. Toss to coat and set aside while preparing cake. In a large mixing obwl with electric mixer on low speed, mix flour, sugar, oil, eggs, juice, baking powder, vanilla, and salt until combined. Increase speed to moderately high and mix until well blended, about 2 minutes. Pour 1/3 of the batter into prepared pan. Arrange 1/3 of apple slices over the batter and sprinkle with chopped nuts if using. Cover with 1/2 of remaining batter. Arrange 1/2 of remaining apples slices over batter and top with remaining batter, spreading evenly. Over lap the remaining apple slices around the tube og the pan, extending out like petals. Pour remaining juices from the bowl over the apples. If desired, arrange nut halves along the outer edge to encircle the of the cake. Place cake on a rimmed baking sheet and bake for 80 to 90 minutes or until a toothpick or skewer inserted to center comes out clean. If top gets too brown, cover loosely with foil. Remove cake from oven and cool 10 minutes. Go around inside edges of pan with a knife and remove sides of pan. Cool cake to room temperature. Cut around the tube and bottom of pan with a knife. Carefully lift the cake from the pan to a serving plate. (Cake may be stored, covered, at room temperature up to 2 days or frozen.).
Preheat oven to 350°F; spray a 9x5 loaf pan with cooking spray. Combine flour, baking powder and salt in a bowl; whisk well. Place sugars and butter in a large bowl; mix well. Add eggs one at a time, beat well after each addition. Add bananas, sour cream, cardamom; beat well. Add flour mixture; beat well until a moist batter is formed. Stir in pistachios and pour batter into loaf pan. Bake 1 hour until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, remove from pan, cool on wire rack completely.
Mix French onion soup mix with container of Sour cream. Mix 1 cup of dip (above mixture), and cream cheese. Use beaters to make smooth. Add old cheese and Cracker crumbs. Mix well. Seperate into balls. Roll each ball in chopped nuts. Wrap in tin foil. Chill in fridge or freezer. Makes 2 large balls or 4 small balls.
Lightly beat the eggs, mustard, 1 teaspoon orange zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a shallow dish. Mix the almonds and panko in a separate shallow dish. Working with one piece of chicken at a time, dip the chicken into the egg mixture using tongs, turning to coat well and allowing excess to drip off. Drop the chicken into the nut mixture and press the nuts into the chicken with your fingers. Transfer the breaded chicken to a wire rack set over a baking sheet and repeat with the remaining chicken. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Heat 6 tablespoons oil in a heavy-bottomed, 12-inch nonstick skillet over medium-high heat until just smoking. Place the chicken in the skillet gently and cook until golden brown and crisp on the first side, about 21/2 minutes. Using tongs, flip the chicken; reduce the heat to medium and continue to cook until the meat feels firm when pressed gently, the second side is deep golden brown and crisp, and the chicken is no longer pink in the center, about 2 minutes longer. Transfer the chicken to a paper towel-lined plate and place the plate in the oven. Discard the oil in the skillet and, using tongs and paper towels, wipe the skillet clean. Place the spinach in a large bowl. Heat 1 tablespoon oil in the cleaned skillet over high heat until just smoking. Add the orange slices and cook until lightly browned around the edges, 11/2 to 2 minutes. Remove the pan from the heat and add remaining 1 tablespoon oil, shallot, remaining 1/4 teaspoon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper and allow residual heat to soften the shallot, 30 seconds. Pour the warm dressing with the oranges over the spinach and toss gently to wilt. Remove the chicken from the oven and serve it immediately with the salad and orange wedges.
Mix together ground beef, minced onion, Worcestershire sauce, chili powder, oregano, cumin, garlic powder, and Tabasco in a large mixing bowl. Shape meat into 4 patties, flattening out between sheets of waxed paper, if desired. Remove paper, and grill patties 6-8 minutes per side, or until they are well done. Serve each burger on a tortilla topped with a slice of cheese, some onion, some avocado, some jalapeno slices, and a little salsa. Fold edges of tortilla around bottom and sides of burger and serve! Note: If burger ends up too wide, just break off pieces from sides and stack them towards the middle of tortilla!
Bake the potatoes in an oven at 350 degrees for an hour to an hour and a half until they are done. While that is baking mix the sour cream, cream cheese, bacon bits, and butter in a bowl until well combined and set aside. Cut them in fourths and scoop out most but not all of the filling in each one. Mix about half of the filling from the potatoes with the sour cream mix. Take the fourths of potatoes and refill them with the new mixture. If you want to put up over night this is where you would do it otherwise they will not hold up as well. Drizzle with the olive oil and bake again at 350°F for 15-20 minutes or until lightly golden. Serve warm. Once again, as this is important, if you desire once they are done you can cut each one in half again, do not do this before you fill and bake again, it's too hard because they are too small to work with.
Gently melt the butter in a saucepan (non-stick is easier). Don't let it sizzle. Add the flour, salt, and white pepper (black pepper at a push, but you'll be able to see black specks in the sauce). Stir, over gentle heat, with a wooden spoon for a few minutes to let the flour cook and to amalgamate everything. If you don't cook it long enough at this stage, the sauce will taste floury. Add a little milk to the flour and butter mix (you have now made a roux) and stir again. When it is amalgamated, add a little more milk and mix again. Add more milk, little by little, until you have a thickish creamy sauce. Cook the sauce for 5 minutes over gentle heat, stirring to stop it sticking. If you get lumps, press them with the wooden spoon against the side of the pan to mash them. If you need to, use a whisk, but be careful not to scratch a non-stick pan. Taste and adjust for seasoning. For a richer sauce, add a little hot sauce to a raw egg yolk in a cup, mix well, then reintroduce into the main sauce. Add the parsley, stir and serve immediately.
Cook beef in skillet until browned. Pour off fat. Add soups, water and pasta. Heat to a boil. Cover, and cook over medium heat 10 minute or until done, stirring often.
Brown ground beef, garlic, and onion in a very large skillet, and drain. Combine remaining ingredients in a sprayed 5 quart slow cooker, and stir in meat mixture. Cover and cook on low for 6-7 hours.
Mix all the marinade ingredients in a medium bowl. Place lamb in a large sealable baggie and pour marinade over top. Make the the marinade has coated the entire surface of the lamb. Place the lamb in the refrigerator and allow to marinate at least 5 hours or over night. Soak 6 cups of wood chips in water for 1 hour. Make a smoke pouch by draining 2 cups of the wet wood chips and squeezing the excess water out. Spread them on a large piece of aluminum foil. Place 1 cup of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil pouch. using a fork, puncture holes on the top and bottom of the pouch. The more holes, the more smoke. Make a total of three pouches. Place one smoke pouch under grate on one side of the grill. Turn on the heat under the pouch to 400 F/200 C or high heat and close the lid. Wait for smoke. When the smoke starts to billow out of the barbecue, lower the heat under the pouch to 200 F/100 C or low heat. Place the lamb on the cool side of the grill. Close the lid and cook for 1 hour per pound of lamb. Change the smoke pouch every hour and a half.
1) Boil noodles, drain and set aside. 2) In medium sauce pan, heat evoo over medium-low heat. Add garlic & cook till golden. Whisk in flour till smooth. Gradually whisk in chicken broth, Greek yogurt, milk, pepper, & nutmeg. Bring to low boil, stirring constantly. Lower heat & simmer till mixture thickens. Stir in 1/2 cup Parmesian cheese. 3) Add cooked chicken & brocolli to sauce, followed my cooked pasta. Toss to combine & serve with remaining Parmesian cheese. *Note: On the George Foreman grill, the chicken breasts take 8-10 minutes, depending on thickness. Make sure to cook meat thoroughly, not even a hint of pink in the middle. **Note: I usually start making the sauce while the noodles are boiling so they don't wind up cooling while waiting on the sauce to finish. ***Note: I've made this recipe with broiled brocolli and it turned out great.
NOTE: I cut chivken breasts horizontally as I like thinner chicken breasts. RINSE chicken and pat dry; rub with Italian herbs. In bowl, combine breadcrumbs and feta cheese. NOTE: I used the back of a fork to break down feat cheese into much smaller pieces. DREDGE chicken breasts into breadcrumb mixture making sure both sides are coated. I used Health Griller (lightly sprayed)but you can also make this on the stovetop in a lightly oiled fry pan. COOK about 6 minutes until golden brown. Place chicken breasts on flat tray. Spoon canned tomatoes over top of chicken breast and cover with mozarella cheese; place under griller until tomato sauce is hot and cheese has melted NOTE: I used Canned tomatoes with Basil and Garlic for more flavouring; can use any type pasta sauce too -- is simply up to you! :). NOTE: Can heat up canned tomatoes or tomato sauce before you put it in the chicken -- I just spoon it out of the can for ease. NOTE: These freeze well. NOTE: Depending on the size of your chicken breasts, you may have to adjust for more or less breadcrumb/feta combination. ENJOY!
Combine all salad ingredients. Mix together dressing ingredients and toss with the salad. Enjoy!
Preheat oven to 350 degrees F. Cook the lasagna noodles according to the package directions; drain, rinse immediately with cold water and then drain again; toss with 1 Tbsp olive oil and set aside. Melt 2 tablespoon butter in a large saute pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes. Reduce heat to medium and add the green onions, shallots, and garlic, and saute for 3 minutes. Add the drained, chopped spinach, white pepper, and salt, stir well and saute for an additional 5 minutes. Transfer the mushroom/spinach mixture to a bowl and set aside (do not rinse out this pan - we're going to use it again in the upcoming steps). Over medium heat melt the remaining butter in the previously-used saucepan; add the flour and cook, stirring constantly to keep it from browning. Gradually add the chicken or vegetable broth, cream, and vermouth; cook, stirring occasionally, until smooth and thickened, about 5 minutes. As soon as sauce begins to boil, remove it from the heat and season with thyme and basil. Combine the shredded cheeses together until well mixed. Butter, oil, or lightly spray the bottom of a 9x13-inch baking pan. Pour the half-and-half into the bottom of the baking pan. Lay 4 cooked noodles in a single layer in the pan. Layer with 1/3 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/3 of the sauce. Repeat the process twice, ending with the sauce. Sprinkle with grated Parmesan (if using). Cover the pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer. Remove from oven and let sit 15 minutes before serving. Makes 8 to 10 servings.
Preheat oven to 375 degrees. In a 9 inch diameter pie pan, toss shallots with olive oil to coat. Season with salt and pepper. Roast shallots until they are deep brown and very tender, stirring occasionally, about 30 minutes. Boil stock and Port in a large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and stock reduction can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan set over medium heat, saute bacon until golden, about 4 minutes. Transfer bacon to paper towels to drain. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125 degrees for medium-rare, about 45 minutes. Transfer beef to platter, tent with foil. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat. Add stock/port mixture and bring to a boil, scraping up any browned bits. Transfer to a medium saucepan; bring to a simmer. Mix 3 tablespoons butter and all the flour in a small bowl to form a paste; whisk into stock and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce to taste. Cut beef into 1/2 inch thick slices. Spoon some sauce over. Pass remaining sauce.
Put the apple and onion in a food processor, or something that minces, for about 30 seconds or until finely diced. In a small bowl, mix rice vinegar, sesame oil and 3 tablespoons of the apple/onion mixture. Add a pinch of salt and pepper. Stir well, spoon over fresh salad ingredients.
Pour in the oil and heat the pan until oil shimmers, to about 400 degrees F(or medium high heat). Test one kernel by throwing it into the oil; place the lid on the popper and wait until it pops. Pour the rest of the popcorn into the pan, stirring the kernels until they are evenly coated. Cook for three minutes, exactly. Here's a tip from the Popcorn Council: "Old Maids" is a term for kernels that fail to pop and are often found at the bottom of the popcorn bowl. They can, however, be rejuvenated. The water in kernels is what causes popcorn to pop, so all you need to do is re-hydrate the dried kernels. David Woodside, author of What Makes Popcorn Pop? suggests filling "a one-quart jar three-quarters full of popcorn and adding one tablespoon of water. Cover the jar with an airtight lid and give it a few good shakes every few minutes until the popcorn has absorbed all the water. Store the jar in a cool place." Woodside says in two or three days you can test-pop a batch of kernels. If you still get old maids, add a few more drops of water to the jar, shake it, and let it sit for a few more days.
Combine all ingredients in small bowl or jar. Let the mixture stand for 1 hour. Strain the sauce into individual sauce dishes to use as a dip for poultry or pork.
Note: The recipe initially calls for 2 1/2 cups flour, but with the added note if you want them more softer and rounder cookie to add 1/4 cup flour. I add the 1/4 cup making it 2 3/4 cups total. Cream shortening, butter, sugars, then eggs and vanilla and almond extracts. Blend dry ingredients and add to mixture. Stir in Chocolate chips. Drop by large tablespoons (I use cookie scoop) onto ungreased cookie sheet, leaving 2-inches room in between to allow cookies to spread. I press down lightly with a measuring cup to bake more uniform cookies). Bake at 375° for 10 minutes until lightly brown. Makes 2-3 dozen cookies depending on size.
Place figs, pear, apricots, cherries, and apples into a mixing bowl and stir to mix. In a saucepan, heat wine, sugar and honey together until boiling. Boil for 3-4 minutes, or until slightly reduced and syrupy. Remove from heat and stir in mustard and seeds. Pour over fruit and allow to steep 24 hours. Jar and refrigerate.
Heat oven to 375°F Have a baking sheet ready. Roll out pastry on lightly floured surface with floured rolling pin to 12 x 9-in rectangle. Cut in half lengthwise into 2 equal strips. Transfer 1 strip to baking sheet. Microwave almond paste to soften. Roll out between plastic wrap to 11 x 3 1/2-in rectangle. Remove wrap, center almond paste on on pastry sheet on baking sheet; spread with preserves. Fold other strip in half lengthwise. Cut slits through fold at 1/2-in intervals to 1 inches from edge. Unfold; moisten edges of strip on baking sheet with water. Top with slit strip. gently press edges to seal top to bottom strip. Bake 25 minute or until pastry is puffed and golden. Cool 5 minutes before removing to a wire rack to cool completely. Before cutting, dust with confectioner's sugar, if desired.
Spread the steak seasoning in a line on a shallow dish. Holding the steaks upright (like a wheel), press the edge of the steak into the seasoning. Turn a little and repeat. Repeat with other steak. Grill or broil as usual and serve.
Roll the chicken in a mixture of butter, onion, corriander and salt to coat well. Place in the crock pot. Pour in the broth and lemon juice. Remove chicken when done. Stir together the yogurt and flour until well blended and whisk into broth. Pour some over chicken and reserve the rest of the sauce for the table. I like this with rice pilaf and a salad. Cook for 8 hours on low, 4 hours on high.
Combine ground beef, garlic powder, salt and pepper, and mix well. Shape into 4 half-inch thick patties. Coat a large non-stick skillet with cooking spray, place over medium heat until hot. Add patties, cook 4 min per side or until they reach desired doneness. Remove from the skillet and set aside. Increase heat to medium-high, add mushrooms, onion and thyme to skillet, saute 3 minutes. Add sherry, saute 1 minute. Stir in gravy, return patties to skillet. Cook 2 minutes or until heated through. NOTE. If you do not wish to use wine, water is fine.
In a large pit, melt the butter. Add the onion, garlic, and chile and cook over moderate heat until the onion is softened, about 4 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Add the split peas and water, then whisk in the pumpkin puree and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the split peas are tender, about 2 hours. Stir the diced pumpkin into the soup and simmer over moderately low heat until tender, about 30 minutes. Remove from heat. Stir in the lemon juice, season with salt and pepper to taste, and serve.
Sift dry ingredients together into large mixing bowl. Make well in center and add wet ingredients. Beat for 4 minutes. Pour into greased bunt pan and bake at 350 for one hour. Mix last 4 ingredients with enough milk to make it 'drippy' - it doesn't take much. Spread on cake while it is still warm.