HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°F Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 13x9-inch glass pan. With lightly floured fingers, press dough evenly in pan. (Even though the cookie dough is cold/just out of the fridge, pressing it down is pretty easy. It'll take the whole roll to cover the 13x9 pan). Bake at 350°F for 15 to 20 minutes or until light golden brown. In large bowl, combine eggs, sugar, flour and baking powder; blend well. Blend together lemon juice, lemon extract and lemon zest. Add lemon mixture to egg-sugar mixture, and pour over warm crust. Bake at 350°F for an additional 20 to 30 minutes or until top is light golden brown. Cool completely. Sprinkle with powdered sugar; cut into bars.
To prepare ravioli, place mushrooms in food processor; pulse 10 times or until finely chopped. Heat oil and butter in a large nonstick skillet over medium-high heat. Add shallots and garlic, and saute for 2 minutes. Add mushrooms and 1/8 teaspoon salt; cook 5 minutes or until moisture evaporates, stirring occasionally. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons mushroom mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch. To prepare sauce, combine milk and flour in a small saucepan over medium-low heat; stir with a whisk. Cook 4 minutes or until slightly thickened, stirring frequently. Remove from heat; stir in cheese, 1 tablespoon chives, 1/8 teaspoon salt, and pepper. Set aside; keep warm. Cook ravioli in boiling water 2 minutes or until tender. Drain. Serve with sauce. Garnish with fresh chives, if desired.
Coat the inner pot with nonstick cooking spray. In a medium bowl, mix together the spinach, mushrooms and onions. Add the eggs, oregano, thyme, salt, pepper and cheese. Mix well until all ingredients are combined. Spoon the frittata into the inner pot. Close the lid and press the White Rice button and cook for 12-14 minutes. When done, the eggs should be firm on the bottom and almost set on the top. Use a plastic spatula to slice the frittata into wedges and serve.
Heat oil in a pan. Add black cardamoms, green cardamoms, cloves, black peppercorns and cinnamon and saute. Add broken green chillies, grated onions and continue to saute till the onions brown lightly. Tie up the mint sprigs together and add to the pan. Bruise the leaves lightly, add one and a half cups of water and mix. Add poppy seed paste and mix. Add salt and bring the gravy to a boil. Let it simmer for three to four minutes. Take the mint sprigs out and add the paneer triangles. Mix with a light hand and cook for three to four minutes or till the paneer triangles are heated through. Add fresh cream and take it off the heat.Serve hot.
Dissolve coffee powder in water. Add to a large bowl with remaining ingredients. Mix at a medium speed until smooth. Spread into a greased and paper lined 20cm (8") round cake tin. Bake 200 deg celsius 45 minutes. Stand a few minutes before turning out. When cold spread with Coffee Icing. For the Icing: Combine melted butter with the icing sugar. Add honey, vanilla and combined coffee powder and water. Beat til thick.
Place rice in medium bowl. drizzle milk over the rice and mash until almost smooth. Add next 5 ingredients (vanilla through nutmeg), beat until smooth. Fry in hot oil (350°F) until golden brown, about 2 1/2 minutes, turning once. Dust with powdered sugar. Serve hot.
Heat the olive oil in a large wide saucepan on medium heat. Add the onion, cumin seeds and rice and cook; about 8-10 minutes. Add the garlic; stirring for 1 minute longer. Pour in the broth and bring to a boil. Add salt to taste. Stir mixture, cover and reduce heat to low. Cook for about 20 minutes or until liquid is absorbed. Remove lid and stir in the lentils and the currants with the rice. Sprinkle with black pepper; garnish with parsley and lemon slices. Note: Serves four as a side dish or serves two as a main dish.
Mix together bananas and sugar. Add eggs, starter and oil and mix. Add the remaining ingredients and mix. Divide batter evenly into two regular sized loaf pans (like the size of the throw-away aluminum ones) or two pie plates and cook at 350 degrees for 50-60 minutes until toothpick inserted in the middle comes out clean.
Add the fruit and water to the blender. Blend until smooth and creamy, then serve.
Snap ends off beans. Put everything but bacon, but including bacon grease, into a stockpot and simmer covered about two hours spirnkle bacon over top for serving.
In sauce pan bring soup, stock, and water and mushrooms to boil. Add rice, stir and cover for 10 minutes.
Combine chocolate, 1/4 cup of the milk and the sugar in top of a double boiler (chill remaining milk in the freezer). Cook and stir over simmering water until chocolate melts. Pour a small amount of hot chocolate over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool completely. Scrape cold milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla, banana and strawberry slices. Spoon into mold, freezer tray or individual cups and freeze until firm.
Combine first 2 ingredients and bring to a boil in a small pan. Stir till sugar is all dissolved. Cool. Bring 2 cups of water in small pan and bring to a boil. Pour it over green tea bags in a small pitcher and let steep for 15 minutes. After tea has steeped and cooled, pour it into a non-metal freezer container or pitcher. Stir in the orange juice, lemonade and vodka. Put pitcher in freezer and leave in there till it forms a slush. Stir every 20 minutes or so. While slush is forming, put one cup sugar and one cup water into a non-metal saucepan. Stir till sugar is dissolved. Add lemon and lime juices and stir well. Chill this mixture in refrigerator. When ready to serve, pour a tall glass half full of the slushy mixture and half full of chilled sour mixture. Serve with a mint leaf garnish if desired. Drink:-) *Don't drink and drive home tho:-).
Combine the first five ingredients and whisk together. Add water to adjust the consistency. The whale juice should be thinned out a bit to the point that it can easily coat the food which it is being served with. Refrigerate overnight for best results. Enjoy.
Cut peppers with disposable gloves on. Sprinkle chicken with garlic and lemon powder. Place in bottom of crock pot topped with tomatoes with green chilies and jalapeno and cayenne pepper. Cook on Low for 6 to 8 hours. Serve over cooked rice.
Combine cornflake crumbs and seasonings in shallow bowl. Soak chicken in milk then dredge chicken in crumb mixture. Place on baking sheet which has been sprayed with nonstick spray. Bake at 400* about 25 minutes or until lightly browned.
In a medium saucepan, heat undrained salmon, minced sausage, garlic, rice, undrained spinach and about a cup of water. Let everything simmer for about half an hour, adding more water as it is absorbed so the rice becomes quite mushy. Cool and refrigerate in covered container, or freeze in 1/4 cup "plops" on a cookie sheet. Mix one serving with a little less than usual of your dog's usual dry food.
Trim most of the fat from the tips and beat them with a mallet to tenderize them. Cut the steak tips into one and a half or two inch cubes. Combine dressings and barbecue sauce into a large food storage bag with steak and shake vigorously. Marinate the tips in the refrigerator over night. Take tips out of the bag and throw all of them on a large grill and simply grill to your liking!
Combine beans, bell pepper and onion in large bowl. Whisk together vinegar, parsley, oil, garlic, oregano and black pepper in small bowl. Pour over bean mixture; toss to coat. Cover; refrigerate 2 hours or overnight. Arrange bread slices in single layer on large nonstick baking sheet or broiler pan. Broil, 6 to 8 inches from heat, 30 to 45 seconds or until bread slices are lightly toasted. Remove; cool completely. Top each toasted bread slice with about 3 T. bean mixture.
Chop onions and add with ground chuck and Italian sausage in skillet. Cook until meat is browned. Add meat (including bacon) to 6qt slow cooker. Add ingredients to slow cooker in order listed. If you run out of space, leave out some of the tomato sauce. Cook on low for 8-10 hours.
Beat eggs until lemon colored Add to dry ingredients. Mix well. Add butter and stir in remaining ingredients. Pour into 8" x 12" pan. Set in larger pan of water. Bake at 325 for 45-50 min until set like custard. Serve warm with whipped cream.
Preheat oven to 350F, line a 9" square pan with parchment or greased foil. In a food processor, puree chickpeas, bananas, sugar, stevia, honey, sunflower seed butter and salt until smooth. Add the flour, ground seeds, baking soda and cream of tartar, and run the machine to combine. Add the cacao nibs and pulse inches. Scrape into the pan and smooth the top. Bake 35 minutes. Cool completely before slicing.
Mix peas, soup, water chestnuts and cheddar and pour into a greased flat casserole dish. Mix cracker crumbs and margarine, sprinkle on top. Bake at 350F uncovered for 30 minutes until bubbly.
Combine the flour, salt, and pepper in a large shallow bowl. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour. (if your pork chops are a little dry, rinse and shake off then dredge no egg needed). Place oil in a large, heavy skillet and heat over high. When hot, add chops to skillet and cook 1 minute each side, until browned and crisp, working in batches as to not overcrowd the pan. Makes a great pan-sear. Drain on paper towels and serve.
Put cabbage in boiling water. Simmer for 5-10 minutes; cool. (You can do this the day before and refrigerate the cabbage.). While cabbage is cooking, in a bowl mix turkey, rice, egg, onion, carrot, salt, and pepper. In another bowl, mix vinegar, brown sugar, and tomato sauce. Once cabbage is cooled, remove 12 large leaves. Chop remaining cabbage and place in the bottom of a crock-pot. Put 2-4 tablespoons of meat mixture in center of each cabbage leaf. Roll up, envelope style, and secure with a toothpick. Place seam side down in crock-pot. Pour tomato sauce mixture over all. Cover and cook on low for 8-10 hours.
Melt butter and saute onion until transparent. Add mange tout, potato and stock. Bring to boil, cover and simmer for 20 minutes. Take off heat, add milk and liquidize. Reheat if needed.
Take the Spam out of the can and slice it into 8 slices. Wash the container and set aside for later use. In a skillet, heat the soy sauce, rice wine and sugar until the mixture bubbles. Turn the heat to low and pan fry the slices of Spam, turning often. Remove and let cool. Spread the hot rice about an inch thick. Sprinkle generously with the furikake until most of the surface is covered. Quickly stir the rice so that the furikake is distributed throughout. The warmer the rice, the easier this step is. Line the inside of the Spam can with plastic wrap. Using a small spoon, scoop the rice into the container, packing down firmly after each scoop. Let it chill in the refrigerator for 10 minutes. Pull the rice out of the container by the plastic wrap, and slice it into 8 slices. This is easier to do if you dip the knife in water. Top each slice of rice with a slice of Spam. Cut the nori into 1/2 inch strips. Wrap around, making the ends meet at the bottom. Use a little bit of water to make the ends stick together. Enjoy! Note: to make these as appetizers, just cut each slice widthwise into four small pieces, and they are bite sized! Very cute!
Heat oil in a 6-qt saucepan over medium-high heat. Brown wings (8 minutes). Add scallions, garlic, ginger and water and bring to a boil. Reduce heat to medium-low, and simmer until chicken falls off the bone, (1 hour). Pour broth through a fine strainer, discard solids and set broth aside. Meanwhile, place mushrooms in a large bowl and pour 4 cups boiling water over. Let sit until softened (15 minutes). Drain mushrooms, reserving soaking liquid. Finely chop mushrooms and set aside. Heat oil in a 10 inch skillet over medium-high heat. Working in batches, add potatoes and fry until lightly browned and cooked through (10 minutes). Transfer to paper towels to drain and set aside. Add mirlitons to oil and fry until soft (30 seconds). Transfer to paper towels to drain and set aside. Drain off all but 2 tbsp of oil and return to medium heat. Add eggs and swirl skillet to make an omelette. Cook, turning once, until just cooked through (2 minutes). Transfer to a cutting board. Roll up omelette like a cigar and cut crosswise into 1/4 inch thick strips. Set aside. Return saucepan to medium-high heat. Add bacon and cook, stirring, until crisp (14-16 minutes). Add scallions, garlic, and ginger and cook, stirring, until soft (8 minutes). Add mushrooms and cook until liquid is evaporated (6 minutes). Add reserved broth and mushroom soaking liquid. Bring to a boil. Add noodles and cook, stirring occasionally until al dente (7 minutes). Stir in soy sauce and vinegar. To serve, divide noodle soup among 8 large serving bowls and top each with potatoes, mirliton, and egg strips. Serve with chile paste.
Preheat grill pan or large nonstick skillet (for the burgers) over med-high heat. In a small nonstick skillet over medium heat, saute chopped onion in a drizzle of olive oil for 2-3 minutes; set pan aside. In a bowl, combine meat, Worcestershire sauce, and steak seasoning; mix in sauteed onion and form into 4 large patties. Drizzle patties with a touch of oil. Quick toast your split rolls on the hot grill pan and set aside. Then add burgers to hot pan; grill 4-5 minutes on each side for medium to medium-well burgers. Return small nonstick skillet to stove over med-high heat; add 1 tablespoon olive oil and sliced mushrooms; season with salt and pepper, then saute until just tender, 3-5 minutes; remove from heat. Pile mushrooms on top of burgers just before you are ready to take them off the grill. Fold each slice of swiss cheese in half and rest on top of mushrooms; place a loose tin foil tent over burgers and turn off heat; let cheese melt down over the mushrooms for 2-3 minutes. In a small dish, combine balsamic vinegar, mayo, and lots of coarsely ground black pepper. To assemble burgers: place burgers topped with mushrooms and cheese on bun bottom; slather tops of buns with mayo mixture and add romaine. Set burger tops in place and serve.
Spray your crock-pot with butter flavored cooking spray. Combine ham, potatoes and onions. Sprinkle cheese evenly over top. In a small bowl, combine soup, pepper, parsley and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on low for 8 hours. Mix well before serving. Makes six 1-cup servings at 3 WW pts per serving.
Cook linguine according to pkg directions. In a large skillet, saute garlic in 1 Tbsp oil for 2-3 minutes or until golden; stir in parsley and 1/4 t pepper. Remove to a small bowl and set aside. In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, beat the eggs, add water. Dredge chicken chunks in flour mixture, then dip in egg wash. In the same skillet, cook chicken in remaining oil over medium-high heat for 8-10 minutes or until juices run clear. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat; top with chicken. Tip: to save time, I've also made this with leftover cooked chicken, just make the linquine, saute the garlic the same and cut down on the cooking time of the chicken. (since it's already cooked) Toss all together and serve. Tastes Great.
In a medium bowl, combine the sugars with the pepper, mixing until well blended. Line two cookie sheets with parchment paper or quick-release foil (regular foil works just as well) and spread the sugar mixture over the sheets. Press one strip of bacon at a time into the sugar mixture, then flip it over to coat the other side. Place the bacon strips side by side on the sugar as you finish, to form a single layer in the pan. Repeat with the remaining bacon on the other cookie sheet. Preheat the oven to 400 degrees. Place the cookie sheets in the oven and bake for 15 to 20 minutes, or until the bacon is darkened and cooked through. Remove sheets from oven and let cool for 5 to 7 minutes. Once the bacon has cooled and hardened, cut the strips in half and top each with a dollop of goat cheese.
Preheat oven to 175 C. Grease and flour a 2 litre cake pan (I use a Bundt pan). Whip eggs with sugar until light and fluffy. Add the whipped cream to the egg mixture, mix to combine. In a separate bowl, combine the flour with baking soda and the spices. Add dry ingredient mixture alternately with the molasses, mixing well after each addition. Finally, add the melted butter, mix to combine. Pour the batter into the prepared pan and bake at 175 C for 30 minutes. After the first 30 minutes, lower the oven temperature to 150 C and bake for further 20-30 minutes, or until cake tests done.
Combine the broth, soy sauce , potato starch, ginger, sugar and pepper and set aside. Stir-fry the onions for 3 minutes in 2 tablespoons oil, then set aside in a strainer. Stir-fry the mushrooms for 3 minutes in 2 tablespoons oil, then add to the strainer. Stir-fry the meat in 2 tablespoons oil until cooked thoroughly. Add the sauce mix and stir until thickened. Add back the drained onions and mushrooms. Serve over cooked rice.
preheat oven to 350 degrees. slice bread on bias into 1 inch slices. brush with olive oil. sprinkle with basil or oregeno if using. bake for 7 minutes or until golden. . in a large saute pan, saute onions in oil until caramelized; about 20 minute. add garlic and saute until translucent. add mushrooms and cook for 3-5 minutes. finish with roasted red peppers, red wine, tomato sauce, salt and pepper to taste. spoon mixture onto bread and garnish with parmesean cheese.
Preheat oven to 425 degrees. For each serving, grease a shallow 2-cup baking dish or gratin dish with /2 tsp of the butter or margarine. In a small saucepan over medium-low heat, melt the remaining butter or margarine; stir in the bread crumbs and set aside. Slice the potatoes and onion as thinly as possible and arrange them in alternating layers in the prepared dishes. Pour the cider or apple juice over the vegetables and sprinkle with salt and pepper. Bake for 20 minutes. Reduce the oven temprature to 350 degrees. Spoon the liquid in the baking dishes over the vegetables to baste them, then arrange the fish over the vegetables, folding the tips of any long, thin fillets under if necessary to fit them into the baking dish. Sprinke the buttered crumbs over the fish and bake for 10 to 15 minutes, or until the fish is opaque and firm to the touch and the crumb topping is golden brown.
Saute chicken, broccolli, and onion in butter for 10-15 minutes covered. Add sauce and heat through. Enjoy!
Mix all dry ingredients together. Dip chicken in butter, then into dry mix. Bake on greased pan, uncovered, at 400° for 20 minutes. Serve with your favorite dipping sauce: Ranch, BBQ sauce, Sweet and Sour, Honey -- .
Set up a dredging station by whisking the egg and milk together in a wide, shallow bowl. Combine the flour, bread crumbs and Parmesan together in another bowl; set aside. Season the pork chops with salt, pepper and a dash of garlic power on each side. Wrap the bacon around the pork chop, securing it on the side with a toothpick. Dredge the chops one at a time in the egg then the breading mixture, pressing to coat evenly. In large cast-iron skillet heat oil and butter over medium-high heat. Fry about 2- 3 minutes on each side. Remove and drain on a paper toweling. Remove the toothpicks before eating.
Mix all but last 4 ingredients in large bowl. In another bowl combine final four ingredients till well bleneded. Add liquid to the dry gradually. Spoon into muffin tins and bake 30 to 35 minutes at 350 degrees.
Tomato Salad (Step 1): Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small bowl. Wash, dry and cut basil leaves into thin strips. Combine tomatoes, left over juice, basil, 2 tablespoons olive oil, salt, pepper, and hold for 2 hours before use. Balsamic Glaze: Bring to a boil vinegar and sugar in small pan and turn down flame to a simmer Reduce by 75% until sauce turns to a thick syrup, hold at room temperature. Pasta: Boil pasta as per directions on box until al dente.Drain and transfer to bowl. Tomato Salad (Step 2): Heat heavy bottom saucepan under medium-low flame. Add 2 tablespoons olive oil, heat oil for 20 seconds. Saute cloves of garlic, that are sliced into thin coins, in oil (if small use 3) for 45 seconds on each side until soft and tender - do not brown garlic (if brown DISCARD and start over). Increase heat and add tomato salad and stir. Tomato Salad (Step 3): Add plain tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with balsamic glaze. Chicken Breasts: Season both sides of chicken breasts with salt and black pepper. Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165 degrees F. Grill right before serving. To serve: Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta.Enjoy!
Mix dry cake mix, 1 egg, and oil until crumbly. Reserving 1 cup, pat remainder in ungreased 9x13 pan, and bake at 350 for 15 minutes. While that bakes, beat cream cheese, sugar, 1 egg, and lemon juice together until light and smooth. Spread over baked layer and sprinkle reserved crumb mixture over the top. Bake 15 minutes more. Cool and cut into bars.
Spread 1/2 the black pepper on a plate. Smear 1 tsp olive oil over one side of the salmon fillets. Lay the fillet, oiled side down in the pepper. Lift and put on a baking sheet, peppered side up. Repeat the process with the second fillet. Bake at 350 F or 180 C for around 20 minutes, or until the fish flakes easily.
Preheat oven to 150 degrees Celsius Place nuts in a roasting tray, dry roast for 20 minutes. Reduce oven to 100 degrees C; keep nuts warm. Line a 20cm x 30cm x 3cm baking tray with baking paper. Place 2 sheets of rice paper in tray, covering the bottom of the tray. Place water, sugar and glucose in a saucepan and bring to the boil over medium heat. Cook to 150 degrees C (using candy thermometer). Place honey in second saucepan, bring to the boil over medium heat and cook to 135 degrees Celsius. A few minutes before honey reaches 135 degrees C, beat egg whites and cream of tartar to soft peaks in a large bowl with an electric mixer. While continuing to mix at low speed, drizzle in hot honey; add sugar syrup in the same manner. Continue to beat at low speed for about 5 minutes. Using a wooden spoon, stir in warm nuts. Pour nougat into prepared tray; flatten with a wet metal spoon. Cover with remaining sheets of rice paper. Refrigerate when cold. To cut when set, turn out onto chopping board and slice with a large knife.
Set oven to 400° F with rack in lowest position. Lightly grease a 13 x 9-inch or larger foil lined baking sheet. Place the fried onions in a shallow bowl and crush them until they are about the size of your panko bread crumbs. I used an absorbant paper towel to crush them to remove some of the excess oil. Add the panko, seasoned salt, black pepper and garlic powder to the crushed onions and mix together. Dip the chicken into the ranch to coat and allow excess to drip off. Coat in the onion and panko mixture. Place in a single layer on the greased baking sheet. Do not use a smaller baking sheet to prevent soggy chicken coating. Bake uncovered for 7 minutes turn and cook until done. Usually another 7 to 10 minutes depending on the size of the tenderloins. This will take longer if you use full size chicken breast.