HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°; insert liners into cupcake pans . In a bowl, sift flour, baking powder, salt, and baking soda. Add butter and sugar to the bowl of a stand mixer with the paddle attachment, beat at medium speed until mixture is light and airy. Reduce speed to low, add eggs in one at a time, mixing well. Add in half the orange juice and the ginger to the batter. Gradually add half the amount of dry ingredients, mixing until just incorporated; add in remaining orange juice and remaining half of dry ingredients, mixing until batter is smooth (don't overmix). Fill the cupcake liners 2/3 full; bake for 20-25 minutes, or until cupcakes are springy to the touch and a pick comes out clean. Remove from oven and cool on wire rack for 10 minutes. Make the glaze: Add orange juice, lemon juice, and powdered sugar into a small saucepan on low heat, mixing for about 2 minutes until liquids slightly evaporate. Remove from heat and glaze cupcakes with a tablespoon each. Wait about 5 minutes for glaze to cool and harden before topping with peeled tangerine wedge.
Cut pieces of raw bacon into small bites. Place ground beef and raw bacon in a skillet. Cook over medium heat, stirrring, until ground beef is well browned and bacon is browned. Drain off excess grease/ fat.(okay if little fat left.). add onion. Blend flour, salt, paprika, pepper, and cream of potato soup in a bowl with enough milk to make a thick pourable mixture. Cook over low heat uncovered 15 to 20 minutes, stirring occasionally. Add remaining milk as needed to keep sauce from getting too thick stirring well after each adddition. Take out any portion that doesn't want sour cream. Reduce sour cream by 1/4 cup for each serving removed. Add sour cream to remaining portions and heat through. Serve over biscuits or noodles or toasted bread.
Preheat oven 350 degrees. Combine melted butter and mustard thoroughly. Open package of rolls onto a sheet of waxed paper and separate into 8 pieces. (I use a pizza cutter along the perforated markings for this step.). Brush each piece with the butter/mustard mixture. (You'll have some left-set aside for last step.). Add caramelized onions. (Optional). Cut sausage into 8 equal sections. Place one sausage on each piece of dough on it's widest end. Carefully roll until the pointed end is on bottom. (Pinch and tuck sides in.). Place pockets (seam side down) on ungreased baking sheet. Brush tops with remaining butter/mustard mixture. Bake 15-20 minutes or until golden brown in color.
Heat oil over medium-high heat in a large nonstick skillet. Salt and pepper the fish and add to skillet. Sear fish until brown on all sides, about 5-8 minutes depending on thickness, and remove from pan. Lower heat and scrape brown bits off pan bottom. Add curry powder and cook about 2 minutes or until fragrant. Return heat to medium-high and add green tea, honey, and cayenne. Bring to a simmer and add fish back to pan. Cook until sauce is thick and syrupy. Serve immediately.
Preheat the oven to the broil setting and line a baking tray with aluminum foil and then coat with nonstick spray. Place the peppers and garlic on the prepared tray and roast for 8-10 minutes, or until slightly browned. Put the roasted veggies, EVOO, white wine, some slat and pepper into the food processor/blender. Puree until smooth. Transfer sauce to a small sauce pan and simmer over low heat. Meanwhile, heat the grill (or stove top grill pan) to medium high heat. Season the fillets with salt, pepper and lemon juice (I use the bottled kind, because I usually have that on hand). Grill the fish for 5-8 minutes per side, or until flaky. Top the grilled Mahi Mahi with the pepper sauce and then feta cheese. Serve immediately and enjoy, preferably with roasted italian veggies and a glass of white wine!
In a medium bowl, mix together the chunks of shrimp (and crab if using) and the juice of one lemon; season to taste with salt and black pepper. Set aside and chill (in the refrigerator or on ice) for 30 minutes to 1 hour. Meanwhile, prepare the ceviche by combining all the ingredients (add the avocados last, just before serving) in a large bowl with ice water, stirring well to combine. Drain well; fold in the shrimp, and season to taste with garlic powder and lemon pepper. Keep well chilled (preferably on ice) until serving time. Serve with tortilla chips and optional chili sauce. Ceviche must be served well-chilled, and is best served on the same day it is made.
Follow the directions instructed on the back of the dry dressing mix package with the following adjustment: Instead of adding all regular vinegar to the "V" line on the cruet, add 1/2 cider vinegar and 1/2 balsamic vinegar. Tastes great on greens! I think it tastes it's best at room temp; so it would probably last that way for a few days; after then if it's not used, throw it in the fridge.
Preheat oven to 350. Grease a 9 inch square pan (I used an 8 inch square pan and it worked fine). In a large bowl, beat butter and sugar until creamy. Add egg, milk, and vanilla. Beat just until blended, the mixture will be grainy. Stir in graham cracker crumbs, coconut, and chocolate until just mixed. Spread evenly in pan. Bake 25 to 27 minutes until lightly browned on top. Cool and sprinkle with confectioner's sugar. Cut into bars and serve.
In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 minutes. On a sheet of waxed paper, shape dough into a 1 1/2 inch diameter log. Place coconut on another sheet of waxed paper. Gently roll log over coconut to coat sides. Wrap up tightly, twisting ends to seal. Freeze for 4 hours or overnight. Remove waxed paper. Cut into 1/4 inch slices. Store in airtight container in the refrigerator.
Preheat oven to 350°F. Grease or paper-line muffin cups. In a mixing bowl, combine water, salad dressing and vanilla. Combine flour, sugar, cocoa and baking soda; add to the salad dressing mixture and beat until well mixed. Fill muffin cups two-thirds full. Bake for 20 minutes, or until cupcakes test done. Note: do not use light or low-fat salad dressing, as the cupcake texture will not be as good.
Use a big skillet, place oil in skillet. Beat eggs in shallow bowl. Put flour in another shallow pan. Seasoned bread crumbs in another pan. Salt and pepper Calamari steaks, dip first into flour then into egg, then in to seasoned bread crumbs. Fry in hot skillet,turn when brown on first side, brown on other side. Serve. These COOK FAST-- DO NOT OVER COOK as they will get TOUGH.
While the sauce is cooking, I smoke the red jalapenos in a 400 degree oven. Slather the peppers in canola oil and place on a cookie sheet. This takes approximately 30 minutes. Turn the peppers frequently so that they are blackened all around. Do not burn them, just blacken them. You still want a nice interior red flesh. Once they have cooled, slit the peppers down a side, but keep them whole hole. Combine all of the SAUCE ingredients in a pan and simmer, covered, over low heat heat until the liquid is reduced to about a cup. This should take about an hour. Once the adobo sauce has reduced add the smoked japapenos to it and simmer for 5 more minutes. I like to take about 5 peppers and sauce and put them into small containers and freeze them until ready to use. This adobo sauce recipe will keep for several weeks in the refrigerator in an airtight container, or you can freeze the chipotle peppers in adobo sauce for up to a year. FREEZE THE CHIPOTLE PEPPERS IN ADOBO SAUCE. There are several ways to freeze the chipotle peppers in adobo sauce. You can pour them into a large zip lock bag and then freezing them flat. This will allow you to easily break off pieces as you need them. You can also puree the chipotle peppers in the adobo sauce before freezing them in the zip lock. If you puree them, you can make tablespoon sized mounds on a plate and then freeze the plate OR put them in small containers. You can then take the frozen chipotle puree mounds and put them into a single zip lock.
Make cake according to directions, but substitute water for cherry juice. mix in chopped cherries. bake according to box directions. Mix the rest of chopped cherries into frosting, frost cake when cool.
Combine oleo and flour in a pot with a heavy bottom over low heat, or a crockpot on low. Add catsup and boiling water. Add beef, onions, vegetables, and barley. Bring to boil and simmer until beef is tender or, In crockpot, simmer all day on low.
Spray 3 quart slow cooker with nonstick cooking spray. Rinse rice and drain well. Combine in crockpot together with green onion, salt, chicken broth and water and mix well. Cover crockpot and cook on high for 3-4 hours. Add mushrooms and thyme and stir gently. Cover and cook on low for 30-60 minutes longer, until wild rice pops and is tender.
Blend ingredients in blender until smooth. Transfer to large glass measuring cup. Pour half of Margarita base into blender. Add 3 1/2 cups ice cubes. Blend until mixture is slushy; pour into salt-rimmed margarita glasses. Garnish with fresh cranberries. Repeat with remaining Margarita base and 3 1/2 cups ice cubes.
Preheat oven to 350°F Toss onion with 2 teaspoons reserved oil; spread out in center of roasting pan. In bowl, combine cheese, breadcrumbs, sun-dried tomatoes and remaining 4 teaspoons reserved oil. Carefully separate skin from chicken breast. Spread cheese mixture over breast meat and gently pat skin down over mixture to smooth. Place chicken on top of onion mixture. Sprinkle chicken with Italian seasoning. Place top half of garlic in chicken cavity; place bottom half in roasting pan. Roast chicken until thermometer inserted into thickest part of thigh away from bone registers 180 F, about 2 hours. Transfer chicken to serving platter; cover with foil to keep warm. Drain fat and juices from roasting pan, leaving onion. Return 1/4 cup of juices to pan; stir in pasta sauce. Cook over low heat until heated through. Toss spaghetti and bocconcini with sauce. Serve chicken with spaghetti and roasted garlic from pan. Add a mixed green salad and slices of garlic bread along with your favorite wine, and you'll think you're in Italy.
Place a rack in center of oven. Preheat oven to 325°F. Set aside an ungreased tube pan. Dump angel food cake mix in large mixing bowl. Drain juice from maraschino cherries, reserving 1 tbsp for frosting. To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid. Pour this liquid along with almond and vanilla extract into dry cake mix in bowl. Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended. Pour batter into pan.smoothing top with rubber spatula. Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes. Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour. Remove from bottle and run a long knife around sides of cake. Invert onto cooling rack and then invert onto serving platter. Prepare cherry fluff frosting. Place reserved cherry juice, sugar, and egg white into a medium size saucepan. Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes). Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, is using. Spread frosting over top and halfway down sides of angel food cake and serve immediately. We usually don't have any leftovers, so I am not sure how well this stores.
Preheat the oven to 375 degrees. Spray a baking pan with cook spray. Mix the soup, sour cream, spices, & beans together. Place the chops in the pan then pour the soup & bean mixture over the chops. Cook in the oven for 30 minutes or until the chops are no longer link inside. Serve hot.
In a large saucepan, heat 2 inches of oil to 350°F. Meanwhile, in a medium bowl, whisk the all-purpose flour with the cornmeal, baking powder, 1 1/4 teaspoons of salt and a pinch of pepper. Add the eggs, clam broth and beer and whisk until the batter is smooth. Fold in the scallops, scallions, onion and jalapeno. Working in batches, drop heaping teaspoons of the batter into the oil and fry, turning occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritters to paper towels. Serve with tartar sauce and lemon slices or wedges.
Stretch dough to fit a lightly oiled baking sheet; brush with EVOO and sprinkle with salt and pepper. Scatter mozzarella, pineapple, onion and prosciutto evenly over dough. Bake at 500 degrees on bottom rack until crust is crisp and cooked through, about 15 minutes. Top with frisee and cut into squares. Serves 4.
Cover berries with water and crush, add lemon peel and cinnamon stick and simmer for 15 minutes. Place in cheesecloth and strain. Bring juice back to boil and for each 5 cups of liquid add 4 cups sugar. Boil rapidly until liquid sheets rather than drops off spoon. Pour into sterilized jars and seal. (You can a a drop of green food coloring to brighten up the jelly if desired). Makes about 5 Half Pints.
To make the dry spice rub: In a jar combine all ingredients well and store in a dry place, covered, until ready to use. Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours. In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours. Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce, coleslaw, and corn.
In a small bowl whisk together tamari sauce, ginger, garlic, sesame oil, maple syrup and tapioca starch. Set aside. Cook noodles per package directions, drain and refresh under cold running water. Set aside. Heat a wok over medium heat, add 1 tablespoon of olive oil. Add the tofu and stir-fry for 4 - 5 minutes until crispy. Reduce heat to low and add 1/3 of the sauce. Stir to coat the tofu, then transfer to a plate and set aside. Add remaining olive oil to the wok and heat over medium heat. Add cabbage, carrots and zucchini and stir-fry for 5 minutes. Add noodles and remaining sauce and cook until heated through. Add tofu and bean sprouts and stir fry over low heat for 2 more minutes. To serve, top with green onions and sesame seeds.
In a medium sized pot, bring water to a boil and add the salt, Orzo, paprika. Lower to a simmer and cook, covered,12-15 minutes or until tender,. stirring occasionally. Let cool slightly and then add the mint, lemon zest/juice and green onions. Check for seasoning. Serve.
Spread pretzels out in an even layer in 9x13-inch baking pan. Melt butter. Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it). Add dry soup mix. Stir until well blended. Drizzle over pretzels; toss to coat all pieces. Bake for 45-60 minutes in 250°F; toss every 15 minutes to make sure pieces toast thoroughly. Pretzels should be dark brown but not burnt.
Cook first 3 ingredients on the stove, stirring until beef crumbles and is no longer pink. Drain well. Stir in tomato sauce and next 8 ingredients. Bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes. Add uncooked pasta, cover and simmer another 20-30 minutes (or longer, if desired). Serve with Parmesan cheese.
Preheat the oven to 375 degrees F. Comine 2 Tbsp oil, cumin, 1/2 tsp salt and pepper and brush the mixture on the chicken breasts. Arrange prepared chicken on a baking sheet and place in the oven to roast for 40 minutes, or until the juices run clear. In a small bowl, combine nectarines, onion, cilantro, vinegar, lime juice, lime zest, garlic and remaining oil and salt. Cover with plastic wrap and place in the refrigerator until chicken is ready. When chicken is cooked, transfer the pieces to serving plates and either top with the salsa, or serve it on the side.
Saute onions and garlic with oregano in 1 tablespoons butter in a wide pan. When onions have browned, remove and set aside. Rinse chicken and pat dry. Split the quarters and sprinkle with Tony C's on each side. Brown the halved chicken quarters in same pan in two batches, one for the thighs and one for the legs. Use 2 tablespoons butter per batch. Leaving the excess butter in the pan, put the onions and garlic back in the pan, along with the soups, milk, water and 1 tablespoon liquid smoke and bring to a rapid simmer. Whisk while heating, deglazing the pan in the process. Put chicken and sauce in crock pot and cook on Low for 6 to 7 hours, Medium 4-6 hours, or on High for 3-4 hours.
Cut each bacon slice into thirds. Wrap one bacon piece around one water chestnut, skewering with a toothpick to hold together. Combine soy sauce and brown sugar in a small bowl. Dredge each water chestnut in this mixture, placing on jelly roll after dredging. Place under broiler, turning after a few minutes, until bacon is evenly cooked, about 10 minutes. Time will depend on how close your tray is to the broiler. You may also do small batches in a toaster oven.
Combine all ingredients in food processor & puree. Simmer in saucepan over medium low heat until reduced by 1/3. Taste for seasoning!
Refrigerate the cranberry juice, lemon juice and carbonated water until cold. In a large pitcher, mix together the cranberry juice, lemon juice, carbonated water, sugar and sherbet. Pour into tall chilled glasses and garnish with a lemon or lime wedge. Serve immediately.
Heat jalapenos in a large iron skillet on medium-high heat until skin is semi blackened. Set jalapeno's to the side and cut off stems and slice each jalapeno in half. Add the onion slices to the iron skillet and cook for about one-two minutes or until browned and flip slices to brown the other side. In a large blender add 1 can of drained diced tomatoes, half of the jalapeno's, and half of the onion slices. (if you are using fresh garlic, add half of the minced garlic to blender). Using the pulse setting on the blender, pulse several times until blended and pour into large bowl. Use the remainder of the ingredients and pulse in the blender. Add to the rest of your salsa in large bowl. Cut limes in half and squeeze into salsa. Add pepper, salt, and garlic powder (unless you are using fresh garlic) to taste and mix well. Add fresh cilantro to taste (optional).
In a medium sauce pan bring water or chicken broth to a boil. Add ingredients chicken trough the mushrooms. Reduce the heat to a gentle simmer and remove from heat. In one cup hot water whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot along with the tofu. Taste, and then add more miso, salt, soy a bit at a time until it is to your liking. Remove from the heat, and let it sit for just a minute or so. Garnish with scallions and or Sesame oil, Kimchi to taste if using.
* Combine salt, pepper and flour in a shallow container. Roll cubed steaks in flour mixture to coat both sides. * In a large skillet heat oil over med-high heat. Place cubed steaks into heated skillet and brown on both sides. * Remove steaks, and place into a crock pot. Combine brown gravy mix and water, and pour over steaks. (Make sure you have enough liquid to cover steaks). * Set crock pot on high to get heat going. Turn setting down to low, and let cook 6-8 hours.
In a bowl mix together 3/4 cup plus 2 tablespoons skim milk with skim milk powder and vanilla; mix until no powder remains in the milk. Add in the pudding and mix on low speed or whisk until smooth and thickened (mixture will be fairly thick). Using a spatula mix in the thawed Cool Whip topping until completely blended. Spread over cake.
Cut of stem of eggplants and peel leaving alternate stripes of skin. Cut into 1cm slices crosswise (I cut into 1cm chunks as I can't get Japanese eggplant and am using the big, fat purple ones). Soak in water for 5 minutes and then drain. Deseed the peppers and cut into bite-sized pieces. Heat the sesame oil in a frypan and saute the eggplant over high heat; add the peppers and saute further. When the vegetables become soft, add the miso and sugar and saute until the miso begins to caramelise. Add the mirin, sake, dashi and cook over a medium heat until the liquid is almost gone.
Preheat oven to 400 degrees. Dredge beef in flour, brown in oil. you do not have to cook beef entirely. Set aside in large bowl. Combine all veggies except onions, soups, l cup milk, salt, pepper, basil with beef tips in large bowl. Mix well. Set aside. Do not rinse or drain oil from pan, saute onions in same pan with beef juices, aprox. 5-7 mins on medium-high heat. Onions should be slightly opaque and soft. Mix with veggies and beef. In a 8X8 baking dish pour veggie mix. Combine rest of milk, egg, and biscut mix in another bowl. Combine thouroughly. Make sure soup and veggie mixture is evenly smoothed out. Pour biscut mixture over top. Bake at 400 degrees for at least 25 minutes Top should be golden and filling completely heated through. Cook an additional 5-10 minutes if you wish for a more golden crust. You may need a cookie sheet under baking dish.
Preheat oven to 350F (325F for dark non-stick pans). Melt butter in rectangular pan, 9 x 13 inches in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries and rhubarb on brown sugar evenly. Press them into the brown sugar gently. In a mixing bowl, beat cake mix with water, oil and eggs until smooth. Pour batter over strawberries and rhubarb. Bake for 45 to 55 minutes or until toothpick is inserted in center and comes out clean. Remove from oven and immediately run a knife around the sides of the pan to loosen the cake. CAREFYLLY, turn pan upside down onto a heatproof serving plate. Leave pan over cake for 1 minute so the brown sugar topping can drizzle over the cake. Cool for 30 minutes. Serve warm or cool with a dolup of whipped cream on top. Store loosely covered.
Heat water & salt to boiling. Add shrimp & simmer 1 to 3 minutes or until shrimp turn pink. Drain & rinse in cold water to stop cooking process, rinse & drain again. Cheese sauce: Melt butter. Stir in flour, salt, pepper, parsley, & hot sauce. Add milk all at once. Cook over medium heat, stirring until thickened & bubbly. Add cheese & stir until melted. Add lemon juice, Worcestershire sauce, & sherry; cook 1 minute. Arange shrimp in 11x7x2-inch baking dish. Pour sauce over shrimp. Topping: Sprinkle cheddar cheese over sauce in dish & top with Parmesan cheese. Broil until cheese melts. Goes good with pasta, rice, or baked potato & salad.
Brown pork sausage over medium heat, drain (and save fat to cook with later that day!) and let cool a bit. Scramble 12 eggs in a large bowl. Chop onions, bell peppers, mushrooms, tomatoes, green onions, whatever you are in the mood for, and add it to the eggs. Add cream. Add 1-2 cups of shredded cheddar (shred it yourself and you won't be eating the potato starch they use to keep pre-shredded cheese from sticking. who cares if it sticks? It's cheese!). Finally add the slightly cooled off cooked sausage. Mix well, cover, and refrigerate overnight. Heat oven to 325. Use butter to grease the 13x9 casserole dish and spread the mixture evenly in the dish. Bake for 50-55 minutes. Serve with bacon!
Preheat broiler. Peel, devein, and butterfly shrimps. Arrange butterflied shrimp in a shallow baking dish in a single layer. Season to taste with salt and cayenne pepper. In a small skillet, melt the butter and saute garlic for 5 minutes or so. Do not allow to brown. Remove garlic. Pour about half evenly over shrimp. Sprinkle arranged shrimp with both types of bread crumbs. Sprinkle with Parmesan cheese. Pour remainder of butter evenly over shrimp. Broil about 3 to 5 minutes until shrimp or bread crumbs begin to brown and shrimp are opaque. Turn shrimps over and broil another 3 to 5 minutes until done. Garnish with fresh chopped parsley.