HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°F. Beat butter, sugar, and egg in a large bowl. Stir in 1 cup of melted white chocolate chips. Mix in flour, baking soda, and cream of tartar. Stir in M&Ms and 1 cup of white chocolate chips. Shape dough into 2-inch balls. Place about 2 inches apart on an ungreased cookie sheet. Flatten them slightly with your hand. Bake 15-18 minutes, the cookies will not get very brown, but do not over bake. Remove from cookie sheet and cool completely on a wire rack. If desired drizzle with 1/2 cup of melted white chocolate chips. (Please don't skip this step, the melted chocolate drizzle gives them the perfect finishing touch!).
Preheat oven to 350*. Mix the cream cheese and horseradish sauce together. Fold in the crabmeat and onion. Using a small sized scoop (Pampered Chef), place filling into tart shells. Sprinkle with a small amount of paprika. Bake for 16-18 minutes, or until slightly brown on top.
Draw multiple Christmas tree outlines (1 1/2 to 2 inches high) on a piece of paper. You can also trace around a cookie cutter. Put the paper with the drawings on a cookie sheet. Lay a piece of wax paper on top. You don't have to use a cookie sheet, but it allows you to move the trees before they are set. Heat the chocolate and shortening in a saucepan over lot heat (or microwave). Stirring frequently until melted. Pour into decorating bag with a plain tip or into a ziploc bag with a corner snipped. Pip chocolate tree outline and fill in center with random branches. IMMEDIATELY place a toothpick at the bottom of the tree, about 1/3 - 1/4 inch into the base of the tree. Sprinkle with edible glitter or colored sprinkles if desired. Refrigerate until chocolate hardens.
Mix all ingredients together with hands for 5 minutes until dough is smooth. Let rise 1 hour. Pull off various size pieces and fry in hot oil. Drain on towels and sprinkle with sugar.
Melt butter in pan, remove from heat and add brown sugar, stir until dissolved cool slightly. add eggs and vanilla. Beat well. stir in flour and baking powder. Mix thourghly add coconut. pour into 9x13 pan sprayed w/Pam. bake at 350 30 minutes cut while warm.
Preheat oven to 425F. In bowl blend the ingredients with a fork until mixed. Do not over mix. You want it to just stick together. On a floured board roll out into 3/4 inch thick. Cut biscuits with cutter [approx 12 so use a 1 inch cutter]. Work the dough as little as possible. Place on greased sheet and bake in top 3rd of the oven for 12 to 15 minutes. You want light brown. This dough is NOT forgiving of overworking. You can add ingredients such as cheese or herbs or sugar/cinnamon before baking.
In a mixing bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; place on a serving platter. Score sides with a knife to resemble a pumpkin and add celery leaves for a stem. Serve with crackers. **Store in refrigerator until ready to serve.
Combine dry ingredients. Mix in shortening and cheese until mixture resembles cornmeal. This can be done in your food processor on pulse, or with a pastry cutter. Sprinkle one tablespoon of water at a time over mixture until dough is moistened and holds together. Handle lightly. Divide dough in half. Roll out on floured surface to a 12 inch circle. Makes a 9" double crust. For a single baked pie crust, bake at 375° for 12 to 15 minutes or until golden brown.
Preheat oven to 500. Line a small rimmed baking sheet with aluminum foil. In a small bowl, combine cracker crumbs, blue cheese, bacon, and green onion. Add butter, stirring to mix well. Place tomatoes, cut sides up, on prepared baking sheet. Sprinkle tomato halves evenly with salt and pepper. Divide cracker mixture evenly amoung tomato halves. Broil, 5 inches from heat, for 6 to 8 minutes, or until lightly browned.
Pre-heat oven to 350°. Placed sliced apples in buttered 8x8 pan. Add spices, lemon juice and water. In separate bowl, mix butter, sugar and flour until crumbly; sprinkle on top of apples. Bake for 1 hour or until top is golden brown and apples are tender.
Generously season both sides of the meat with Cajun Seasoning, Salt, fresh ground Black Pepper. Scatter 1 1/2 TBS Garlic and 1/2 tsp Red Pepper Flakes over one side of the meat. Cover with Spinish Leaves, leaving a 1/2 inch margin at all edges. Top with Baby Carrots and Egg Slices. Carefully roll, cinamon roll fashon, tie with cotton string. You want the grain to run lengthwise down the roll. In a dutch oven brown Bacon 'til crisp, remove and drain bacon on a paper towel.Leave half of the dripping in the pot , save the other half. Brown rolled steak on all sides. Set aside. Return remaining drippings to the pot. Add Onions to the drippings, saute (stir fry) for 3- 4 minutes. Add 1 TBS Garlic. Bay Leaves, and Thyme. Saute 2 minutes. Remove and set aside. Discard the Bay Leaves. Deglaze the pot with wine. Scrape to release the goodies. Add stock, bring to a boil. Put meat into the pot, reduce heat to a simmer, cover. Simmer 1 1/2 hours'til it's fork tender. Carefully lift the meat from the pot. Place on a draining rack, let it rest for 10 min. Return pot to med-high, bring to a slow boil and reduce for 5-10 min. scrap and stir, don't let it burn. Remove pot from heat, add bacon and the cooked onion mix, season to taste. Move the meat to a cutting board. Carefully snip the twine with shears. Cut as you would a cinamon roll, 1 inch thick. Serve topped with its Onion Gravy and simple boiled baby potatoes (Red, Yukon,White) or maybe over Rice or Noodles.
Put all this in the large pot in no special order except the broth and meat first. Chop all veggies finely, cube the squash. Cut kale into 2" squares. Add additional water to cover the ingredients in the pot. Boil and then simmer for 2-4 hours, add salt pepper and bouillon cubes to taste. Pull out all meat, skin and bones, chop all meat and put back in pot. Heat and serve! In addition you can serve this over noodles or throw barley in during the cooking process!
First, take the sliced onion and soak in ice water because this takes off some of the edge. Soak for 20 minutes then drain well. Take 3 of the shiso leaves and chop fi nely. Reserve the other 2 whole leaves. In a bowl, mix the feta, cucumbers, chopped shiso, and onion. Put 2 of the whole shiso leaves on 2 plates and put the salad mixture on top. Make a vinaigrette out of the vinegar, olive oil salt and pepper. Whisk and pour over the salad at the last possible moment before eating.
Place all ingredients, except lemon juice, in a large stainless pot. Bring to a boil then simmer for 30 minutes-all veg should be soft. Press veg through a fine sieve or food mill. Return juice to pot, stir in lemon juice and bring to a boil. Pour into clean hot jars, leaving 1/2 inch head space. Process for 35 minutes at altitudes up to 1000 feet.
Cook noodles according to package directions, drain. Combine noodles, chicken, soup, 1/2 cup water or milk, vegetables and 1/2 cup cheese. Spoon into 2-qt. baking dish; top with remaining cheese. Bake uncovered at 350 degrees for 20 minutes or until heated through and cheese is melted. Sprinkle with chopped parsley or green onions, if desired.
Preheat oven to 400°F Grease 13" by 9" glass baking dish. Prepare filling: In large bowl, toss peaches with lemon juice. Add Whisky, granulated sugar, and 1/4 cup brown sugar; toss to coat. Spread mixture in baking dish and dot with 2 tablespoons butter. Prepare topping: In large bowl, mix flour, cinnamon, and 1/2 cup brown sugar. With pastry blender, cut in 10 tablespoons butter until coarse crumbs form. Press crumbs together into 1/2-inch clumps; sprinkle over peaches. Bake crisp 30-35 minutes or until topping is brown and fruit is hot and bubbly. Cool 20 minutes. Serve warm with frozen yogurt if you like.
Season chicken lightly. Boil until done and then cool enough to debone. Place the chicken in an ungreased 9 x 13 pan. In a blender or food processor, blend cream cheese and soup. Pour cream cheese mixture over the chicken. Melt the butter and pour it over the soup mix. Crush the crackers and sprinkle over chicken mixture to completely cover. Place pats of butter over the crackers. Bake at 350 degrees for 45 minutes or until bubbly and browned. NOTE: I usually double this recipe especially the cream cheese and soup to make it creamier. I also mix the cream cheese mixture with the chicken because I think it tastes better that way. You may also substitute chicken breasts, leg quarters, etc -- for the whole chicken. I use turkey breasts or leftover Thanksgiving turkey for this also.
Combine milk, sugar, cocoa, and vanilla in saucepan. Whisk or stir quickly to dissolve cocoa into milk. Warm over med-low heat till steaming, stirring frequently. Pour into mugs, top with mini-marshmallows, and use cinnamon sticks to stir.
Melt 1 1/2 tablespoons butter in skillet over medium heat. Add tomato, onion and basil. Season well and cook for 20 minutes, stirring occasionally. Dredge liver in flour. Melt remaining butter in frying pan over low heat and cook liver 3 minutes and turn over and season with salt and pepper and cook for another 2 minutes. Serve with the tomato and onion mixture on top.
Place chicken breast in a large saucepan; fill it with enough cold water to cover completely. Season lightly with salt and pepper; bring water to a boil, then reduce heat to medium low. The water should be at a gently simmer. Poach for 25 minutes. Allow chicken to cool in the cooking liquid. Remove chicken from the pan, reserving the cooking liquid. Cut into pieces. In a small saucepan, over medium heat, heat the vegetable oil. Add ginger, garlic and shallot; cook 4 - 5 minutes. Transfer to a large bowl; add the peanut butter, soy sauce, lime juice, sesame oil, vinegar, brown sugar, chilies and 1/2 C of reserved cooking liquid. Stir with a wooden spoon until the sauce is smooth. Add all remaining ingredients. Toss the pasta salad gently but thoroughly. Season with salt and pepper. If sauce is too thick, add more reserved cooking liquid.
Separate the egg. Beat the white until stiff and set aside. Put the yolk in a mixing bowl with the cup of pancake mix. Add the vegetable oil and the 1/2 can of cream soda to the pancake mix. Mix with a fork until large lumps disappear, but do not overbeat. Fold the stiff egg white into the mix. You can add a bit more soda if mix appears too thick. Let sit until bubbles appear all over top and mixture rises a little. If you want to add fruit, put fruit on pancake after the first turnover. Pour onto hot, greased griddle. Turn over when bubbles appear on surface and sides look dry. I use a 1/4 cup measuring cup to ladle pancake onto griddle.
in a 9X13 baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt. Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; conver and regrigerate until most of the liguid is absorbed, at least 30 minutes and up to overnight. Preheat oven to 350. Brush a rimmed baking sheet with butter. With a spatula, carefully transger soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25-30 minutes. Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork. Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and , if desired, sausage.
Preheat oven to 400 degrees. Brown the sausage and drain well. Mix in milk, soup, and sage. Stir in the Bisquick just until moistened. Fill greased muffin cups. Bake until golden brown, 25-30 min (depending on your oven).
Place the sugar in an 8-inch ring mold.Place the mold directly over medium heat.Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold. Combine the condensed milk,orange juice,orange zest, and eggs in a blender. Whip until smooth.Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudim for about one hour (it will depend on your oven).It will turn golden brown on top and start separating from the sides of the mold.Let it cool to room temperature and place in refrigerator, preferrably overnight (at least 6 hours). Just before serving, run the tip of a knife around the inside of the mold. place a deep platter over the mold and invert (the pudim should slide out easily).If not, give the mold a firm but careful shake.Spoon the caramel sauce on top and serve.
Combine watermelon, pineapple, onion, cilantro and jalapeno pepper. Add lemon juice, seasoned salt and sugar. Stir well. If additional sweetness is desired, add a small amount of sugar. Cover and refrigerate until chilled.
Several hours before serving or the day before (if time allows), rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine lemon juice, olive oil, salt and pepper to taste, and oregano and pour over chicken. Cover the bowl and refrigerate the chicken for 1 hour, turning chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Remove chicken from marinade; discard marinade. Combine the melted butter, 1/3 cup lemon juice, and remaining oregano to make basting mixture. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. Reserve part of the basting mixture to serve over the chicken when served. Broil the chicken 3-4 inches from the heat for 5 to 8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ.
Mix the first 4 ingredients together in a small bowl. Add the olive oil in by dribbles, whisking all the while and until it is completely incorporated. Mix in oregano and mint. Add salt and pepper to taste, if needed (keeping in mind that the feta will probably already be somewhat salty).
Roast the Peppers: Turn on oven broiler and line a baking dish with foil. Slice the poblano peppers lengthwise, removing and discarding the stems, ribs, and seeds. Press each pepper half with your hand to flatten it a bit, then arrange peppers skin-side up on foil-lined baking dish. Rub peppers with oil, then transfer to top rack of oven and broil for 5-10 minutes, until skins are very charred and blistered. Remove from oven and carefully fold the foil around the peppers to form a closed packet. Set aside and let peppers steam for 10 minutes before opening packet. Once peppers are cool enough to handle, peel the skins away from the flesh of the peppers with your fingers. Discard the skins and set the peeled roasted peppers aside. Make the Mole Sauce: While the peppers are steaming, combine the hot coffee, boiling water, dried cherries, and chopped walnuts in a heat-proof bowl and set aside for 10 minutes to soften the fruit and nuts. After 10 minutes, transfer this mixture to a blender and add the peeled roasted peppers, A1 sauce, chili powder, cinnamon, and brown sugar. Puree the mixture until very smooth, taking care to first remove the center stopper of the blender lid and cover the opening with a towel (this allows steam from the hot liquid to escape while blending). Cook the Beans: Transfer the mole sauce to a large saucepan over medium heat. Whisk in the chocolate until dissolved, then add the black beans. Bring to a boil, then reduce heat and simmer uncovered for 50-60 minutes, gently stirring every so often to make sure the beans on the bottom are not sticking or becoming overdone. The beans are done when the sauce has thickened to a gravy-like consistency that coats the beans nicely. You can serve the beans immediately, though they will keep for several days in the fridge. As the batch is quite large, you can also choose to freeze half of the beans for a later use. To prepare frozen beans, first thaw overnight in the fridge, then reheat gently.
Base: mix base ingredients, press into greased 8" pan and bake at 350°F for 10 minutes. Filling: ingredients into pot, over low heat boil 5 minutes, stir constantly, pour over baked base. Topping: melt chocolate chips & stir in cereal until well coated. Spread on top of caramel filling. Chill to set.
In a small bowl, mix together soy sauce, honey, vinegar, ginger, garlic, oil and green onion. Transfer marinade to a large heavy-duty ziploc freezer bag or a glass dish. Add in the cubed beef; seal bag and turn to coat beef well. place in the fridge for a minumum of 8 hours or overnight (overnight is better). When ready to grill, drain the marinade and discard. Skewer beef, pineapple chunks and veggies in an alternating pattern. Grill over hot coals for about 18-20 minutes.
Dissolve gelatin in boiling water. Add frozen raspberies and stir until berries separate and gelatin begins to thicken. Blend in sour cream. Pour into mold or glass serving bowl. Chil for 3 hours.
Preheat oven to 425°F. Place chicken in a bowl and add barbecue sauce. Toss to coat. Place 4 tortillas on a cookie sheet lined with foil, or for best results, a Pampered Chef 15-inch baking stone. Spread the chicken mixture evenly over tortillas; top each with with an equal amount of bell pepper and onion. Evenly sprinkle cheese over top. Top each with a second tortilla. Lightly brush oil over tops. Bake for 8 to 10 minutes or until tops are lightly browned. Cool 5 minutes. Cut into wedges with a knife or PC Pizza Cutter.
Preheat the oven to 425 degrees. Put 6 tbs of butter in a pan and place in the oven to melt. While butter is melting blend the remaining ingredients in a blender. Once liquidy and butter is melted, pour mix into pan. Cook for apx 20 minutes. If desired, sprinkle powder sugar on each serving for an extra treat.
Cube beef then dust with 2 teaspoons chili powder, salt and pepper and set aside. Chop all veggies, keep tomatoes separate and set aside. Heat a good heavy pot over medium heat for 3-4 minutes. Add oil. Add the beef in 3 batches and brown on all sides. Add all the veggies but the tomatoes. Add the last teaspoon of chili powder and stir. Add 1/4 cup beef broth and reduce heat to a simmer. Simmer until most of the liquid is gone. Add another 1/4 cup beef broth, the tomatoes and reduce again but only until there is enough liquid to mix the flour into. Mix in the flour well. Add the remaining beef broth to make a gravy consistency. Add the chili sauce and mix well. Add the browned beef, mix well. Cover and simmer for 1 hour.
Mix all ingredients together until batter has a smooth consistency with no lumps. Batter should not be too thin or too thick. Pour 1/4 cup batter at a time onto a pre-heated (medium heat), lightly oiled griddle or pan. Cook until golden brown, flipping once. Serve immediately. Extra pancakes can be frozen or refrigerated, and reheated on a griddle, in the oven, or in a toaster oven.
Preheat the oven to 350 degrees F. Line a pan with foil. Wash and slice potatoes very thin. mix spices, lemon juice and oil in a separate bowl. dip in each slice of potato into the spiced mixture. Bake for 45 minutes or until soft, with crispy edges.
Cook tilapia in microwave just until it is just done. Do not overcook or it will fall apart. Bring 3 cups water to a boil and add the bouillon cubes. Stir to dissolve. Add Worcestershire sauce, pepper, garlic powder, and sugar. Add the carrots and mushrooms. Cook until done. Remove vegetables with a slotted spoon and set aside. Use a cheese cloth or towel to strain the bouillon. Dissolve the gelatin packets in the bouillon. Pour 1 cup of bouillon into a rectangular dish and put into the refrigerator until it is semi-set. Cut tilapia into pieces and arrange on top of the gelatin. Arrange mushrooms and carrot pieces around the fish. Pour the rest of the bouillon over. Decorate with lemon slices and leek. Place in refrigerator a few hours until it is set. Serve with horseradish.
Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich.
Combine sugar, 1 teaspoon of the black pepper, soy sauce and garlic. Stir well and add the beef. Stir well to coat beef and marinade for 20 minutes or longer. Combine remaining pepper with lime juice and water. Place in a small serving bowl. Saute beef in hot oil, three to four minutes until medium rare. Arrange on platter lined with lettuce and serve with lime sauce and toothpicks, or serve as a main dish over jasmine rice.
Bring 4 cups of water to a boil. Remove from heat and add tea bags. Steep for 5 minutes. Remove tea bags without squeezing( squeezing can add bitterness). While tea is steeping, mix the limeade and sugar in a 2 quart heat-proof pitcher. Pour the tea into the pitcher and stir. Add the other 3 cups of cold water and let cool, then chill. Serve over ice with a lime wedge on the glass.
In a deep pot, saute onions and garlic in oil until onions turn pale brown. Add the chickpeas, tomato wedges, diced squash, and all the seasonings. Reduce heat, cover, and cook for about 30 minutes. Stir often. Add a few teaspoons of water or vegetable broth if needed. Serve hot over cook-ed brown rice.
In electric blender or food processor,combine beans,broth,salsa, cumin & garlic powder. Blend until fairly smooth. Heat mixture in a sauce pan over med heat until heated through. Ladel into 4 bowls. Top each bowl with 1/2 Tbs green onion & 1 Tbs sour cream, Add cheese if desired.
Sometimes I add a hot pepper sauce for some bite. In a 5-qt pan over med heat, melt butter. Add onion, celery and carrot. Cook, stir occasionally, until veggies are soft but not brown (10 min). Add potato, tomatoes, stock, basil to pan. Bring to boil, then cover and simmer for 15 minutes. Add cauliflower and zucchini and simmer for about 10 minutes. Add peas and simmer for about 5 minutes or until all veggies are tender. Season with salt and pepper. Serve with cheese.
In a LARGE pot add: the two large cans of tomato juice, the lage can of crushed tomatoes and one large can of plain tomato sauce and let simmer on med. In frying pan: put a little oil, oregano, basil, garlic cloves, and parsley. Be sure not to burn. Add to sauce and don't clean the pan. In frying pan: one large can of tomato paste (or 2 small cans), fill each can with water and add to paste. Heat and add to sauce. In frying pan: put a little oil, chopped onion, chopped green pepper, chopped mushrooms, salt and pepper to taste. Saute and add to sauce. In frying pan: brown 2 lbs hamburger, garlic cloves, salt and pepper to taste, dried chili peppers to taste (not to many). When meat is brown add to sauce. In sauce: add 2 carrots (peeled and sliced big) add 3 bay leaves. Simmer 4 hrs, stirring occasionally.
Saute onions in a skillet until tender, add zucchini and heat for 5 minutes, stirring frequently. pour eggs into large mixing bowl, mix in onions and zucchini, then stir in crumbs and parsley. pour 1/4 inch oil in a frying pan and heat until hot. Drop spoonfuls of zucchini mixture into hot oil until golden on both sides.