HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make the Cookie Dough: In a small bowl, cream together the butter and sugars until light and fluffy. Beat in milk and vanilla. Add in flour. Stir in chocolate chips. Store in an air-tight container in the fridge. Cinnamon Rolls: Mix the milk, oil, and sugar in a large pot. Scald milk mixture (heat until not quite boiling) and then let it cool to room temperature. If the liquid is too hot, you will kill your yeast and your rolls will not rise. Sprinkle yeast over milk mixture and let it sit for a couple minutes. Stir in 4 cups of flour to form a sticky dough. Cover pan and let the dough rise for 1 hour. After dough has risen, stir in remaining 1/2 cup of flour, baking powder, and baking soda until well combined. Divide dough in half. On a flour covered workplace, roll the dough out until it's about 1/8" thick and in a rectangular shape about 18 inches long and 12 inches wide. Melt butter in a glass measuring cup or a small bowl. Pour half of the melted butter over the dough and spread using a brush. Sprinkle with sugar and cinnamon (the amount is up to you). Top with spoonfuls of prepared chocolate chip cookie dough. Roll dough toward you, keeping the spiral as tight as possible. Cut into 3/4 inch slices. Place in a greased pan. Repeat this process with the other half of the dough. Let the cinnamon rolls rise again for 30 minutes. Then bake at 350 for 12-15 minutes. Icing: While rolls are in the oven, mix together ingredients for icing. You want it to be the consistency of a spreadable frosting. Add powdered sugar if it is too runny and heavy cream if it is too thick. Let the rolls cool for about 5 minutes before icing.
Heat oil in skillet, & brown chicken in oil. Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft. Add curry paste, chicken stock, tomato, salt & pepper, mixing well. Return chicken to skillet, then cover & cook over low heat until chicken is cooked through. Stir in mincemeat & heavy cream. Serve over rice & drizzle with chutney. Garnish with cilantro.
Preheat oven to 350°F. Spray muffin pan with non-stick spray. In a large bowl, mix the flours, brown sugar, baking soda and salt. In a medium bowl, beat egg; stir in milk, oil and vanilla. Add egg mixture and remaining ingredients to flour mixture; stir until just moistened. Spoon evenly into muffin pan. Bake for 35 - 40 minutes until golden.
Place all in 1 1/2 qt microwavable bowl, cover with plastic wrap = tightly. cook in microwave 18 t0 20 minutes at 30% power. stir check for doneness. if not done cook another 2 minutes. when done, rice should have used up liquids. cover and let set for 5 minutes. fluff and use in your favorite recipe or eat with raisins, brown sugar and milk or cream. yum!
In a large skillet, heat oils and saute garlic for 30 seconds. Add the onion and saute until translucent. Add green beans and saute 3 to 5 minutes. Dilute miso with 2 tablespoons cold water. Mix corn starch with 3 teaspoons cold water. Mix dissolved miso, syrup, mirin and starch together. Add to the hot beans, stirring constantly for about 1 minute until thick.
Heat 1 tsp oil in skillet - med heat. Add eggs, stir til scambled and cooked thru, move to plate. Add remaining oil to skillet, add onions, ginger - stir often. After about a minute, add rice, peas, soy sauce, vinegar, crushed red pepper, (other veggies of choice). Stir occasionally, cook about 4-5 minutes. Add chicken and shrimp, occasionally stirring until done - about 3 minutes.
Combine tomatoes, onions, garlic, salt and pepper in a bowl and mix well. Add pork chops and stir well. Cover and set aside for 1 hour. Remove pork from bowl and set vegetables aside. Heat oil in a large skillet until it begins to smoke. Add pork and cook over high heat 5 minutes without stirring. Stir and cook 5 minutes, stirring occasionally. Combine water and reserved vegetables. Add slowly to pork, stirring constantly. Cover, reduce heat to low, and cook for 45 minutes.
Make sauce: combine all ingredients in a small bowl. Heat oil in nonstick skillet; add onion, half the zucchini and cook 3-4 minutes, until tender. Cool. Toss beef with zucchini mixture, Worcestershire sauce, salt and pepper. Shape into four 1/2" thick patties. Heat grill pan. Grill patties 5-6 minutes per side until an instant-read thermometer inserted into side of burger registers 160 degrees (165 degrees for turkey). Place burgers, sauce, and remaining zucchini inside pita.
1. Blend brown sugar and melted butter until smooth. 2. In a separate bowl combine the flour, baking powder & salt - whisk together and set aside. 3. In a third bowl combine the eggs and vanilla - beat together lightly. 4. Add egg mixture to the sugar/butter combo and beat at medium speed for about 8 minutes. 5. Fold in the flour mixture and beat 2 minutes or until blended. 6. Fold the cashews into the mixture. 7. Pour into a greased 13"x9" pan. 8. Bake in a 350 f. degree oven for 30-40 minutes.
Brown ground beef and onion. Salt and pepper to taste. Drain grease. Stir together rice and browned ground beef and set aside. Bring a large kettle of water to a boil and remove from heat. Carefully remove 16 leaves from the head of cabbage and put leaves in the water and let set until wilted. Remove a leaf from the water with tongs, take a good sized tablespoon of the hamburger-rice mixture into the leaf and wrap leaf around the burger mixture. May need to secure with a toothpick to keep closed. Place in a greased 9x13 pan. Repeat with remaining leaves and burger mixture. When you have used all the mixture, pour tomato juice and water over top of cabbage rolls. Cover and bake for an hour at 325.
Preheat oven to 375. With serrated knife halve the biscuits horizontally. Arrange bottom halves in ungreased 10 inch cast iron skillet. Sprinkle each biscuit bottom with 1 tsp cheese and 1/2 tsp herbs. Replace biscuit tops and gently press dough around sides to seal. Brush with egg white and sprinkle biscuits with remaining cheese. Bake 18 minutes or until golden and cooked thru. Sprinkle with remaining herbs. NOTE****Make also be baked on baking pan. Place biscuits 2 inches apart on ungreased baking pan and bake 11-15 minutes.
Warm the butter and 2 tbl. olive oil over low heat and add onion and a bit of salt Cook slowly until the onion is meltingly soft (about 12-15 minutes). Add the stock. Taste and adjust seasoning. Bring to a boil, then simmer for 10 minutes Meanwhile, sprinkle the cheese in the bottom of 4 soup bowls. Crack the peppercorns and coriander seeds, then place them in a plastic bag and finely crush with a heavy sauceman or meat mallet Sprinkle this over the cheese along with the nutmeg. Rub the garlic over the bread and brush the slices with remaining olive oil on both sides Heat a dry saute pan over medium heat until very hot and add the bread until brown on both sides Break the bread into small pieces. Ladle the soup into bowls and serve with bread pieces.
Whisk the flour, baking powder, custard powder, tapioca starch, and salt together in a small bowl and set aside. Combine the eggs and sugar in a medium bowl and whisk together until smooth. Add in the evaporated milk and water and whisk to combine. Add in the flour mixture and whisk to combine, making sure that all the lumps are whisked out and the mixture is very smooth. Add in the vanilla extract and vegetable oil and whisk to combine. Cover the mixture and refrigerate for an hour to let thicken. Spray each eggette plate with nonstick cooking spray and heat on a stove burner at medium until just hot - you don't want it scorching or the batter will cook too quickly when it hits the pan. You can stir in any of the optional add-ins like the ones I listed above at this point, right before cooking the batter. Pour about 3/4 cup of batter on one side of the egg waffle maker, spreading as evenly as possible. Place the other plate on top. Flip the pan over to let the mold fill evenly. Cook for about 2 1/2 minutes, then flip and cook for another 2 1/2 minutes. After the first trial eggette, you can adjust the heat and cooking time to get the doneness you want. Turn the eggette out onto a wire rack to let cool slightly before eating. Cooking time is for each egg waffle.
Salt and pepper chicken pieces to taste and place in single layer in baking pan. Combine all sauce ingredients and pour over chicken. Bake at 350° for one hour, basting occasionally. Increase heat to 375° and bake an additional 15 minutes.
Completely dissolve gelatin in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2-3 minutes. Remove any unmelted ice. Using wire whip, blend in whipped topping; then whip until smooth. Fold in fruit if using. Chill if necessary, until mixture will mound. Spoon into pie crust. Chill 2 hours.
In 12 inch skillet, heat oil over medium high heat. Add rice mix and stir fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown. Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes. Stir in sausage and peas. Add chicken pieces. Heat to boiling over medium-high heat; reduce heat to low. Cover; simmer 10 minutes. Stir in shrimp. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated. Remove bay leaf before serving.
For cranberry part: Dissolve gelatin and 1/4 cup water over (double boiler) hot water. Add cranberry sauce, pineapple, nuts, and lemon juice. Pour into 10x6" mold or pan. Chill until firm. For chicken part: Prepare gelatin as before. Blend in mayonnaise, 1/2 cup cold water, lemon juice, salt, chicken, celery, and parsley. Pour over cranberry layer and chill. Serve in squares, with cranberry part on top.
Slip grape pulp from skins into a bowl and reserve the skins. Cook pulp until the seeds loosen slightly, thn press through a collander or food mill to remove seeds. Combine the resulting pulp with the skins, sugar, juice and tapioca. Fill the pie shell and cover with lattice pastry. Bake for 10 minutes at 450 degrees, then lower to 350 degrees and bake 20 minutes more.
Combine cranberries, sugar, onion, horseradish, and salt in a saucepan. Stir constantly and bring to a boil. Chill for at least 1 hour. Place cream cheese on a platter. Spoon cranberry mixture over the top. Serve with crackers. May be made up to 3 days ahead.
Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 4 hours or on HIGH for 2 hours.
In deep skillet, heat oil over medium high heat. Add onion, carrot and celery; cook, stirring occasionally, until tender but not browned, about 10 minutes. Stir in gingerroot, garlic, curry paste, salt and pepper and cook one minute. Pour in coconut milk and chicken stock and bring to a boil. Add squash and reduce heat to simmer for 15 minutes. Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more. Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.
Spread pie filling evenly in a lightly greased 13 x 9 baking pan. Sprinkle dry cake mix over filling. Drizzle with melted butter. Bake at 350° for 20 minutes, or until topping is golden. Let cool for 5 minutes before serving.
Beat eggs until light. Mix sugar and flour to the eggs. Beat again. Add syrup, vanilla, salt, and pecans.
In a cocktail shaker filled with crushed ice, combine brandy, juices, and sugar. Cover, shake vigorously for 15 seconds, and strain into a cocktail glass. Top with a few drops of bitters. Add some dry ice for a spooky effect. NOTE: Dry ice is quite safe to use in drinks, but you should not touch it. Wait for the ice to melt before actually drinking it as it can burn your skin.
Combine first 4 ingredients in slow cooker. Turn heat to high, and let mixture come to a boil, about 30-60 minutes. Place thawed meatballs in with sauce. Cover and cook on low for 2 hours. Remove meatballs to a serving dish with slotted spoon and serve with toothpicks, as appetizers, or for supper.
Heat oven to 350°F Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. VARIATIONS:. ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350°F Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
Heat griddle or skillet to medium high heat(375)and grease with butter or cooking spray. Stir Bisquick, milk, cinnamon, vanilla, and eggs until blended. Dip bread into batter; drain excess back into bowl. Place on hot griddle. Cook 1-2 minutes on each side or until golden brown. Sprinkle with powdered sugar and serve with syrup opt.
Using a large, deep skillet with a cover pour can of chicken broth and can of rotel into skillet. Stir in cup of rice. Lay chicken tenders on top of rice and sprinkle with garlic, salt and pepper. Go easy on the pepper if you don't like it too hot because the Rotel has a little kick to it. Cover and cook over medium high heat for 20 minutes or until chicken is opaque. Remove from heat and sprinkle with the cheese. Stir lightly until cheese melts slightly. Serve with a nice salad.
Boil bag of rice for about 1-2 min less than the box states (mine said 10-12 minutes and I boiled 9 minutes). spray small pan with pam and scramble egg whites. In a larger pan, add butter or margarine, onion, and carrots. Cook on medium heat for 3-4 minutes. Add cooked rice, eggs, chicken, pepper, and liquid aminos. Mix well and simmer about 3 minutes. Serve.
Cream peanut butter, margarine, banana, egg and vanilla until light and fluffy. Mix remaining ingredients separately. Blend into peanut butter mixture until smooth. Form into 1 inch balls. Place on baking sheets. Flatten with fork to desired thickness. Bake at 350°F for 10 to 12 minutes or until golden brown on bottoms. Cool on rack.
Sprinkle oregano over the pizza. Sprinkle cheese over the top. Add any other desired toppings (mushrooms, browned ground beef, shredded parmesan cheese, etc.). Bake for about 20 minutes at 425F or until the cheese is hot and bubbly. Slice and serve.
Blend cheeses until smooth. line 7" loaf pan with enough dampened cheesecloth to hang over each side. Spread 1/3 of cheese mixture into pan, coat evenly. top with basil pesto. (don't blend in with the cheese). Carefully spread another (1/3 of mix) Cheese layer. Spread Sundired tomato mixture over the cheese layer. Top off with the remaining cheese mixture, covering evenly. Fold cheese cloth over the top and cover with foil and refridgerate over night. To serve, remove foil & cheese cloth and invert onto a serving platter. Top with pine nuts and basil. Serve at room temp with crackers or toast rounds.
In an extra large bowl dissolve the sugar completely in the water (the sugar must be completely dissolved). Add in the potato strips and refrigerate overnight. The following day drain well then pat the strips dry using paper towels. In a large heavy pot or deep-fryer heat oil to 375 degrees F. Carefully add potatoes in 2-3 batches and cook in hot oil for about 6 minutes or until golden brown (do not cook all the potatoes in one batch). Remove the fries using a large slotted spoon or long tongs and immediately season with seasoned salt or white salt while still hot. *NOTE* save the cooled oil in a jar at room temperature for the next time you make these.
Place chicken pieces in large pot and cover with 1 1/2 quarts water. Add celery, onion,salt and pepper and cook until chicken is tender, about 40 minutes. Remove chicken from broth and set aside to cool. Strain stock and reduce further, if necessary, until 1 quart remains;reserve for sauce. For Sauce : Combine all ingredients except butter and flour in large saucepan. Bring to boil over medium heat,stirring occasionally,and skimming foam off as it rises to the surface. Reduce heat and simmer, stirring occasionally, until sauce is the consistancy of puree (about 1 hour) gently piercing tomatillos with a fork as they become soft. Strain sauce and return to pan. Combine butter and flour to form a paste;add to sauce and cook over medium heat until sauce returns to boil and thickens slightly. Set aside and keep hot. For filling : Combine peppers, onion, tomatoes, and chilies in a large skillet. Place over medium heat and cook until soft, stirring constantly and moistening with chicken stock if necessary. Remove meat from cooled chicken and shred. Add chicken to filling and cook a few minutes more. Mix well and salt and pepper to taste. To assemble : Preheat oven to 250 degrees. Lightly oil skillet and fry tortillas about 10 to 20 seconds on each side until soft. Roll each tortilla gently in paper towel to remove excess oil and keep pliable. Place about 1/4 cup filling in each tortilla, roll up and place seam side down in a lightly greased 9x13 baking dish. Top each with a thin slice of cheese. Bake until heated through and cheese melts, about 20 minutes. Cover with hot green sauce, and top each enchilada with sour cream and olive slices.Serve immediately.
Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season with salt and pepper. Bring broth to boil. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite. Drain. Transfer to large wide bowl, tossing until cool. Mix cherry tomatoes, feta, basil, and red onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. Add pine nuts; toss. Serve at room temperature.
Preheat oven to 400 degrees F. Bring medium pot of salted water to boil. Add pasta and cook until just tender about 5 minutes. Drain into large bowl. Meanwhile heat olive oil in medium sautee pan over med heat. Add chicken and cook about 3 minutes. Add onions and garlic combine and cook about 5 minutes more or until chicken is done and onions soft. Add chicken to pasta in bowl, stir in canned tomatoes, mozzarella, parsley, salt, and pepper. Stir until combined. Place in buttered 8x8x2 dish. In small bowl combine bread crumbs and Parmesan. Spread over pasta mixture. Dot the top with butter. Bake until golden brown, about 30 minutes.
In food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In large skillet, heat the oil. Add paste and cook over low heat, stirring occasionally, until browned, approximately 20 minutes. Add coriander, honey, fennel seeds, cumin, turmeric, and salt to the skillet and cook over high heat, stirring until fragrant, about a minute. Scrape into a bowl and let cook completely. In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours. Soak 30 small bamboo skewers or 10 large in water for 30 minutes. Light the grill. Thread the shrimp onto the skewer, stretching them out. If skewers are long, put 3 shrimp on each. Grill on high for 1 1/2 minutes per side, until nicely charred. Serve immediately with sauce. For sauce: In food processor, combine onion, garlic, and lemongrass, and process to a paste. In a large skillet, heat the vegetable oil. Add the onion paste and cook over medium-low heat, stirring occasionally until brown, about 8 minutes. Add the coriander and cook until fragrant, about 2 minutes. Add Thai chili sauce and cook, stirring, for another 2 minutes. Add coconut milk and boil over high heat until thickened, about 2 minutes. Stir in tamarind concentrate, sugar, and peanut butter until smooth. Remove from heat and season with salt. Let cool: transfer to a bowl. Can be refrigerated for up to two days.
In a wok, heat the oil on medium heat. Add the cumin seeds to the hot oil. They should crackle if the oil is hot enough. Add the onions and saute them, till they turn translucent. Add the ginger and garlic pastes and the green chillies and saute them for couple of minutes.(till the raw smell goes away). Add the chopped tomatoes and let them cook covered for couple of minutes. Add the turmeric powder and the chilli powder. Saute for about 2-3 minutes. Add the fenugreek leaves and add salt over it.Mix and let it cook for 7-10 mins Add the peas. Mix and let them cook. Add the fresh cream.Adjust the consistency of the gravy to your choice with milk (optional). Add the garam masala. Cook covered for couple of minutes more and garnish with cilantro.
PREP: Heat oven to 425F. CLEAN: Wash hands. Place buttermilk in shallow dish. On waxed paper or plate, mix flour, poultry seasoning, paprika and salt. Dip chicken in buttermilk to coat completely. Dredge in flour mixture to cover completely. Place on clean sheet of waxed paper. In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly. Place chicken skin side down in pan. CLEAN: Wash hands. Notes: CHILL: Refrigerate leftovers immediately. Chicken may also be deep-fried. COOK: Bake chicken at 425F for 30 minutes. Carefully turn chicken over. Bake 30 minutes more or until internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part ot chicken). (Temperature should read 170°F for white meat, 180°F for dark meat).
Combine soy sauce, ginger, garlic, sherry, and sesame oil in a large bowl or zip lock bag. Add chicken and marinate at room temperature for 30 minutes. Heat canola oil in a large wok or skillet and add chicken and vegetables, reserving marinade. Stir-fry about 7 minutes until meat is no longer pink. Add reserved marinade and cook 5 more minutes. Add basil and serve!
Mix together the salmon cream cheese, cucumber, and salt until smooth. Spoon about a teaspoonful of the mixture into the center of each leaf. Roll the leaves up into a tight roll. Wrap the blossom stems around the leaf and tie tightly. Chill for up to an hour before serving.
Combine Italian salad dressing and soy sauce in a medium bowl and add chicken. Cover and chill at least 8 hours. Remove chicken from marinade and reserve. Grill chicken over medium heat 10 minutes on each side or until well cooked and light browned. Cut into strips and keep it warm. Add 2 tablespoons of vegetable oil in a nonstick skillet and place over medium-high heat until hot and add peppers and onion slices. Cook until vegetables are crisp-tender and then add grilled chicken strips. Fill pita halves with chicken and vegetables and serve with Ranch salad dressing or yogurt and picante sauce, if you like.
Mix all dry ingredients, except breadcrumbs, well in a large bowl. Dip chicken pieces in beaten eggs. Then turn them over in regular bread crumbs. Finally plunge them in the flour-spices mixture. Heat oven to 350 degrees. Place chicken in a tray and cover with foil (shiny side out). Cook 40 minutes. Remove the foil then cook for another 40 minutes. Baste lightly with oil 5 minutes before the end. Let stand 5 minutes and serve.
Heat soy sauce until reduced by half. Turn to low and add molasses. Warm briefly and transfer to bowl. Add remaining ingredients except noodles. Add salt to taste. Boil noodles about 3 minutes. Drain and plunge in ice water. Drain and rinse. Combine with sauce and chill.