HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl stir together all-purpose flour, baking soda, and cream of tartar; set aside. In a large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg, orange peel, and orange extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in cherries and pistachios. Divide dough in half. Shape each half into an 11-inch-long roll. Wrap dough in plastic wrap or waxed paper. Chill in the refrigerator for 2 to 48 hours or in the freezer for at least 1 hour or until firm enough to slice. Cut rolls into 1/2-inch slices; place 2 inches apart on greased cookie sheets. Bake in a 375 degree F oven for 8 to 10 minutes or until the edges are firm and slightly golden brown. Transfer cookies to wire racks; let cool. If you like, decorate cookies. Drizzle with white chocolate or sprinkle with powdered sugar.
Spray skillet with non-stick spray. Add chicken and thyme and cook over medium heat for 5-7 minutes, until browned. Add peppers and celery and stir fry for 5 minutes. Add okra, tomatoes, Cajun seasoning, and Splenda, and mix well. Bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Uncover and cook for 3 more minutes. Add margarine and parsley and mix well. Serve over hot rice.
Set oven to 350 degrees. Line 12 muffin cups with papers. Heat butter or margarine in the microwave or double boiler, until the chocolate is melted; stir to combine, and set aside to cool slightly. Mix vinegar and milk; set aside until curdled. Sift together the flour and the baking soda; set aside. In a large mixing bowl, mash the bananas, add in the sugar (adding more sugar if necessary to taste) and beat until well mixed; add in vanilla and eggs and milk/vinegar mixture then beat well. To the banana mixture, add in the cooled chocolate mixture alternately with the flour mixture; mix until combined with a wooden spoon; Add in the chocolate chips. Spoon the mixture into lined muffin cups. Bake for 25 minutes, or until the muffins test done. Cool in pan 5 minutes, transfer to a wire rack to cool completely.
Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish. Bake at 350°F for 30 minutes or until the stuffing mixture is hot. Recipe tip: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. Serve key lime pie for dessert.
Preheat oven to 350 degrees. Arrange chikcen in 13x9-inch baking dish. Drizzle with tablespoon of the lemon juice. Season with salt and pepper. Top with feta cheese, and drizzle with remaining lemon juice. Bake for 35-40 minutes, or until chicken is cooked through. Sprinkle with tomatoes and parsley.
Cut hard-boiled eggs in half length wise. Gently scoop yolks out into a mixing bowl. Set aside egg whites. Add whatever to yolks and mix thoroughly. (I use a hand mixer). Place mixture in a piping bag and fill the egg whites where the yolk was removed. Sprinkle cayenne pepper on top of egg yolk mixture. Enjoy!
mix the first six ingredients well. lay 1-2 tsp of the mixture in one corner of rectangular samosa sheet, fold corner and make samosa. use flour paste to seal (2 tsp flour + 2 tbsp water). deep fry till golden brown. serve with ketchup or your favourite chutney.
Heat a nonstick skillet over high heat for one minute. Spray with pam and reduce to med-high. Place salmon on skillet and cook for 2 mins the flip and cook for 2 more minutes Let fillet cool for 5 minutes. In bowl, use fork to flake salmon. Add carrot, celery, and onion and stir to combine. In a medium bowl, whisk together yogurt, mustard, dill, lemon zest and paprika, salt and pepper. Pour yogurt mixture to salmon mixture until combined. Toast bread and put half cup salmon mixture in sandwhich and top with cheese, lettuce and tomato.
Cook the ground beef and sausage. Drain off fat. When fully cooked, transfer to crock pot. Stir in remaining ingredients. Cover and cook on low setting for 8-10hrs. Top with grated cheese and sour cream.
Preheat oven to 375 degrees Fahrenheit. Melt butter in medium saucepan on low heat. Stir in flour, salt and ground red pepper; cook 2 minutes. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 minutes. Stir in Parmesan cheese; set aside. Heat oil in large skillet on medium-high heat. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 minutes set aside. Mix ricotta cheese and basil. Spoon 1/4 cup of the Parmesan sauce into a 12 x 8-inch baking dish; cover with layers of 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat . Cover and bake 55 minutes; uncover. Bake an additional 5 minutes or until hot and bubbly.
Combine first 5 ingredients in a small bowl; mix well and chill. Toast bread on both sides and lightly butter one side of each slice. Spread crab mixture evenly over each toast. Top sandwiches with with avocado slices and crumbled bacon.
In large frypan, brown ground beef;drain;add onion soup mix,oregano,tomatoes,and water. Bring to a boil,stir in macaroni. simmer covered,stirring occasionally for 20 minutes or until macaroni is tender. Stir in parmesan cheese and top with grated mozzarella.
Preheat grill or oven broiler. In a medium bowl, mix turkey through ground pepper. Form into 8 patties (or 6 larger patties). Grill or broil approximately 6-8 minutes on each side. While cooking, brush with barbecue sauce. Serve on toasted buns with condiments as desired.
Melt 2 tbsp of the margarine in a saucepan. Add mushrooms and onions and saute until liquid has evaporated; let cool. In another saucepan, scald milk. Stir in molasses, salt, and pepper, and cool until lukewarm. Measure warm water in large warm bowl and sprinkle in yeast. Stir until dissolved. Add lukewarm milk mixture, mushroom mixture, egg, wheatgerm, and 2 cups flour. Beat until smooth. Stir in enough flour to make a stiff dough. Turn out onto floured board, knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover, let rise in a warm place until doubled in bulk, about 1 hour. Divide dough in half abd form into two loaves. Place in 2 greased 9"x5" loaf pans. Cover, let rise in pans, until doubled in bulk (about 1 hour). Bake at 400 degrees F for about 45 minutes. Remove from pans and let cool before serving.
In a saute pan, brown ground beef. Add taco seasoning packet and stir until blended. Add chili and stir until blended. Add salsa and stir until blended. Cut cream cheese into several cubes (about 8) and add to the pan. Mix through until cream cheese is melted. Add shredded cheese and stir until melted. Enjoy!
Preheat oven to 425. Grease sides and bottom of a 13x9 glass pan with the shortening. Mix the cornmeal, flour, salt and sugar together. Mix in the butter, eggs, and milk just until it's well mixed. should be the consistency of grainy glue. Pour into the pan and bake for 25 min (I have a small oven and my cook times may be a bit off -- check at 20 could take up to 30 depending on your oven).
Heat butter in skillet. Dredge scallops lightly in flour. Add to skillet scallops, mushrooms, shallots, lemon juice, tobasco, salt and pepper. When scallops are heated on one side, turn and add garlic, parsley, clam juice, tomatoes and green onion. Blend well. Remove to oven proof casserole, sprinkle with bread crumbs and parmesan. Place in 450 oven on top rack for about 7 minutes or until top is brown and liquid bubbles.
Mix all of the ingredients in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes. Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.
Boil, bake, or steam your sweet potatoes until soft. Let cool, peel, and refrigerate. When ready to make the dessert, cut sweet potato into 1/2-inch slices and let sit until room temperature (or at least long enough to get the "refrigerator cold" off them). For each serving, place 3 or 4 slices of sweet potato in a small bowl. Top with marmalade, then a dollop of cream, and finally a generous sprinkling of chopped nuts. Eat with a spoon. Variations: If you like it really really sweet, drizzle sweetened condensed milk on it instead of the cream. Or use maple syrup instead of jelly or marmalade, and omit the cream.
Set oven to 425 degrees. Line a deep 12-cup muffin pan with paper liners. Melt the chocolate squares in the microwave, stirring occasionally. Remove the chocolate. Using a wooden spoon, stir in the cocoa powder, flour, baking powder, brown sugar, semisweet, and white chocolate chips, milk, olive oil and the egg, until very well blended. Divide the batter among the lined muffin cups. Bake for 15-17 minutes, or until well risen, and firm to the touch. Serve warm or room-temp.
Put all ingredients for soup except for milk and chives into kettle and simmer until veggies are tender. Add milk and chives. Bring to slow boil. Spoon dime sized amounts of knoephla dough into soup. The dough slides off the spoon easily when dipped into simmering broth. Keep the spoon dips dime sized as they do grow while cooking in the broth! Simmer 20 to 30 minutes, stirring occassionally.
Mix together oat bran through egg subtitute and let sit for a few minutes while you mix the dry ingredients in a separate bowl. Add dry to wet and stir just to blend. Fill 12 muffin cups which have been sprayed with nonstick spray and bake at 350 degrees about 20-22 minutes, until toothpick inserted comes out clean.
Toasted Bagels, Buns, or Bread. Make a white sauce by gently melting the butter first, then stir in the flour. Slowly add the milk and using a whisk, stir until smooth. Add salt and pepper and gently boil to thicken. Drain the salmon and take out the bones and/or skin if desired. Stir the salmon into the white sauce and heat thru. Serve over Toast or your favorite toasted bread item. Also great with side dishes of vegetables, potatoes, or rice.
Pre-heat oven to 375 degrees. Toss all the vegetables (minus garlic) in a large bowel with the olive oil. Turn out on a large flat sheet pan with lips. Sprinkle with salt and pepper. Roast for 20 to 30 minutes turning over half way through or until showing signs of dark brown edges. While vegetables are roasting, prepare quinoa. Place toasted quinoa in large pot with cover. Add garlic, water and sea salt. Bring to a boil, Stir and reduce heat to low. Simmer for 30 minutes, covered. Remove cover, Stir and continue simmering until all the water has evaporated. When done, fluff with fork. Add roasted vegetables (also chicken or fish) to pot and mix gentle. Add 1 cup of broth to moisten. Add more broth to taste. Nothing left to do now but eat!
Combine tuna, eggs, capers, pepper, onion and tarragon gently in a bowl. Whisk together vinegar, oil, salt and pepper in another small bowl. Fold the dressing into the tuna mixture. Taste for seasoning, and add more salt or pepper as needed. Chill for 1 hour for flavors to combine, then serve.
Toss radish, carrot & salt together in large bowl. Let stand for 10 minutes Squeeze dry. Combine vinegar & sugar in small Celsius Stir until sugar is dissolved. Pour over radish mixture. Toss until well coated. Refrigerate up to a week.
Make pumpkin juice by blending water with pumpkin puree or steamed pumpkin flesh with skin on (I include the seeds too because my blender is sharp.). Put into the bread machine the juice, oil, flour, salt, sugar, yeast, and sesame seeds. Use the dough cycle. Knead into the resulting dough the pumpkin seeds by hand. (Else the green skins will fall off in the machine's spinning.). Form a ball, insert saved stem, with scissors cut slits 3 times (every 20 minutes) at the same places during one hour of proofing. Spray water from time to time. After it's become doubled in size (mine grew sideways,) spray some water and bake at 180degrees 20-30min. (Or until the color is right and inside measures 80 degrees Celsius.).
Combine all ingredients in a bowl and mix well. For best results use your fingers to mix. This makes 1 1/4 cups, enough for 8 to 10 pounds of meat. Keep away from heat and light, it will last up to six months.
Mix beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish. Layer all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled. Serve with chips. Dip can be stored, tightly covered, in the refrigerator up to 2 days.
Mix dry ingredients in a large bowl. Beat liquid ingredients ( except syrup or topping) in a small bowl; add to dry ingredients and stir until just mixed. Spray or lightly oil a hot griddle or non-stick skillet and add batter by 1/3 cup measures; turn when bubbles form on top surface and underside is browned. Cook second side until browned. This should result in 10 each 5" pancakes. Serve with syrup or topping of choice.
Preheat oven to 350f. Mix together all ingredients but carrot pineapple and walnuts. Fold in carrot, pineapple and walnuts. Pour into greased and lined tin. Bake for 35-40 minute.
Mix graham cracker crumbs, sugar and margarine in a 13 x 9" cake pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in a large bowl with a wire whisk or electric mixer until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread Whipped topping over pineapple. Refrigerate for 3 hours before serving.
Combine first 8 ingredients in large bowl. Add salt and pepper and toss well. Pour on dressing, mix well. Sprinkle parsley on top.
I combine it all on the stove then bring to a boil -- Allow marinade to cool. Once marinade cools off pour into a container or bag and place the steaks in it and let it sit for 72hrs.
Cut beef into thin slices 2" x 1/2" and soak in marinade for 10-15 minutes at room temperature. Cut up broccoli in flowerettes and stem into thin pieces. Heat wok(or skillet) to med high temperature Add 1 T oil. Place slice of ginger in oil and cook until browned; flavor is now in oil; ginger can be removed. Add broccoli immediately and stir fry 1-2 minutes. When broccoli is 3/4 done, remove from pan and set aside in warm place. Heat wok again, add 2 T oil and stir fry beef. When beef is 3/4 done, add broccoli, any leftover marinade. Add the finishing touch ingredients. Stir this mixture into beef and broccoli and cook until gravy thickens. Add a few drops of sesame oil and serve.
Place pork in large saucepan with 4 quarts water; bring to a boil, then reduce heat and cook until pork is tender, about 15 minutes. Drain, reserving 3-quarts cooking liquid. Grind meat fine; bring reserved liquid to a boil. Add sage, marjoram and black pepper. Gradually stir cornmeal and then flour into the boiling broth. Add meat, then reduce heat to low; cook for 30 minutes, stirring frequently. Pour into 2 loaf pans; chill until firm. To serve, slice and fry until brown.
Slice cucumbers in chips. Fill your jar with vinegar, salt, sugar, and pickling spice. Close up jar and stor for 8 weeks or longer. Open jar after 8 weeks and Enjoy!
Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse, and return to the pot. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt, and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes. Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).
Preheat oven to 475°F. Put squash and onion in a large mixing bowl. Add 3 Tbsp of the organic light tasting extra virgin olive oil, 1 sea salt, and a bit of black pepper, to taste. Toss well. Spread on a baking sheet lined with parchment paper. Roast in oven for 30-35 minutes or until vegetables start to turn color around edges and are cooked through. Remove from oven. Make tahini sauce: In a small bowl, place tahini, lemon juice, water, garlic, and sea salt to taste. (I use a motor and pestle to grind the garlic to a paste. Whisk until the sauce is the consistency of honey, adding more water if necessary. If you make the sauce while the vegetables are roasting and place it in the fridge until you are ready to serve, it will most likely thicken and require a bit of water to thin. Pour remaining 1 1/2 tsp oil into a small skillet or frying pan and place over low heat. Add pine nuts and pinch sea salt and cook for approximately 2 minutes, stirring often as the nuts will turn brown all of a sudden if you look away. Remove from heat when they are a golden color. Transfer to a plate to cool slightly. To serve, spread the vegetables on a plate or platter and drizzle the tahini sauce over. Sprinkle with the pine nuts, followed by the homemade za'atar.
Heat the oil in a large saucepan, Sweat the onion, carrots, celery and garlic, covered, over low heat until tender, about 15 minutes. Add the broth, heat to boiling. Stir in the lentils; heat, stirring occasionally, until boiling. Stir in the tomato sauce and parsley. Cook, covered, over low heat until the lentils are tender, 45-60 minutes. Jus before serving, stir in the cooked pasta. Season with salt and pepper to taste. Serve with coarsely shredded Parmesan cheese.
Prepare a medium-hot fire in the grill with a vegetable grill in place. Remove stems from mushrooms and hollow out the caps (reserve stems and trimmings). Brush both sides of mushroom caps with olive and sprinkle inside of caps with salt and pepper. Grill mushrooms, hollow side down, until partially cooked (about 5 minutes) and set aside. Combine reserved mushroom stems and trimmings with remaining olive oil and garlic and toss to coat well. Grill, tossing frequently, until lightly cooked (about 5 minutes). Finely chop the mushroom pieces and garlic, either by hand or with a food processor. Combine in medium-sized bowl with the breadcrumbs, cheese, sherry and herbs (if using). Season to taste with salt and pepper. Stuff into the mushroom caps, mounding up the filling and pressing with your fingers to pack tightly. Grill stuffed mushrooms, stuffing side up, until the mushrooms are completely cooked and the cheese is melted (about 10 minutes). Serve hot or warm.
Heat oven to 350°F Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla. Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts. Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with parchment paper. Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness. Bake for about 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.
Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot. Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes. Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender. Stir in spinach. Heat through. Serve with grated Parmesan cheese if desired.
Set aside 1 cup of the grated cheese. Mix all other ingredients together, breaking up the tomatoes carefully. Place mixture into a well greased crock pot. Cover and cook on low setting for 6-9 hours. Just before serving, sprinkle with reserved grated cheese.
Make the Peppers: Heat the oil in a very large pot. Add the peppers, and allow to sweat for 2 to 3 minutes. Add jalapenos, and salt to taste. Cook over medium-high heat for about 20 minutes, or until the peppers have softened and are partially tender. There will still be some liquid left in the pot. Add the tomatoes and the basil leaves. Lower the heat and continue to cook for about 30 minutes, until the peppers are tender. Add additional salt, if needed. Remove from the heat. If canning, add the vinegar, place in canning jars, and process according to the manufacturer's instructions. Or, store in the refrigerator for up to 4 days. Make the Hash: Preheat the oven to 375°F. Bring a pot of well-salted water to a boil. Add the potatoes and boil until about three-quarters done, about 4 minutes. Drain well. Heat a large ovenproof skillet over high heat. When hot, add the olive oil, then add the potatoes. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Add the onion, season with salt and pepper, and cook until the onion browns lightly, about 2 minutes. Drain the potatoes and onion in a sieve to remove the excess oil, then return them to the skillet. Off the heat, gently stir in the Damn Hot Peppers. If you blend them in too well, the potatoes will lose their crispness. Make 4 evenly spaced wells in the hash and break an egg into each well. Sprinkle the eggs with the oregano and scatter the cheese over the hash. Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 6 minutes for firm whites and soft yolks. Serve immediately.
Combine the pudding, lemonade and sugar, in a bowl, stir well. Add milk, beating with a whisk till thick. Gently fold in Cool Whip. Spoon the mixture evenly into crusts. Garnish with lemon rind. Cover and chill at least 3 hours.
Combine first seven ingredients (flour through cinnamon) in large bowl. Add 1/2 cups applesauce and butter; cut in with pastry blender until mixture resembles coarse crumbs. Stir in cranberries and apple. In small bowl combine milk and 1/4 cups honey; add to flour mixture and stir until dough forms ball. Knead dough 10-12 times on floured surface; pat into 8-inch circle and place on sprayed baking sheet. Use sharp knife to cut dough into 12 wedges, and separate wedges slightly. Combine remaining applesauce and honey, and brush over top of dough. Bake 12-15 minutes at 425 degrees, or until lightly browned; remove from baking sheet and cool on wire rack.
Mix everything together. If Steak was well seasoned before grilling omit the salt & pepper. Serve on a nice hearty toasted roll, or on a bed of greens and avocado, wrap in a tortilla.