HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F. Spray a 11 x 7 pan with nonstick spray. In a frying pan over medium heat saute the onions and mushrooms in the olive oil until lightly browned. While vegetables are cooking, in the bowl of a food processor combine tofu, soy milk, nutritional yeast,cornstarch, baking powder,salt, pepper, Worcestershire and Tabasco, process until smooth. Remove the pan with the sauteed vegeatbles from the heat, stir in the hash browns and then the tofu mixture. Pour into the prpared pan. Bake for 1 hour or until browned. Add the soy cheese slices to the top and return to oven until soy cheese is melted. Cut into 4 rectangles and serve sprinkled with the fresh parsley.
Mix dry ingredients together and set aside. Cream together butter and sugar, add eggs, vanilla, almond and lemon flavoring and continue to beat. Add dry ingredients and warm milk a little at a time till well mixed. Add the glazed cherries. Bake at 325 for 1 hour or until done.
Sift flour and salt. Add sugar. Rub in butter, then add water and mix to a soft dough. Peel and quarter apples. Divide pastry into 8 equal portions. Roll out each portion of pastry and wrap each around an apple quarter. Place in an oven proof dish. Combine sauce ingredients in saucepan and bring to boil. Pour sauce over pastries in dish. Bake 25-30 minutes in a moderate oven, about 325 degrees Fahrenheit. Serve with ice cream.
Season roast to taste. Place seasoned roast in crock pot. Pour salsa over roast and cook on high for 4-6 hours or on low for 8-10 hours, until you can shred meat with a fork. If you want a crisper meat, you can place the shredded meat on a cookie sheet and bake at 450 degrees for about 15 to 20 minutes, until it gets crispy around the edges.
Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices. Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally. Prepare grill. Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.
Combine sauce ingredients and stir until smooth. Grill chicken in vegetable oil and cut into thin slices. Preheat skillet over medium heat. One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla. Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese. On the empty side, spread about one tablespoon of sauce. Fold over, and press gently with spatula. Cook until cheese is melted and slice each into 4 pieces.
Heat butter and olive oil in a soup kettle over medium-high heat. Add onion and leek and cook until they begin to soften, about 10 minutes. Add the carrots, celery, bay leaf and bacon and lower heat to medium. Cook for 10 minutes, stirring occasionally. Add stock, barley and potatoes. Simmer for 1 hour. Add salt and pepper to taste. Stir in cream and bring back to heat, without boiling. Ladle into bowls and garnish with parsley.
Drain cans of yams. Place into a large casserole dish. Pour in the can of pineapple (use more or less to your liking) juice & bits. Sprinkle the brown sugar on top. Mix all together gently (the yams will be soft). Sprinkle on the marshmallows on top. Bake at 375 for 15 minutes and broil for 2 just to get the marshmallows browned.
Combine oil, vinegar, sugar, mustard, celery seed, salt & pepper in a small saucepan. Place pan on medium heat and simmer for 3 minutes. Stir to dissolve sugar and the dressing comes to a boil. Place cole slaw mix in a mixing bowl. Toss with hot dressing . Let stand 20 minutes. Top with nuts. Serve with a slotted spoon.
Combine orange zest and juice, soy sauce, honey, garlic and pepper flakes in a bowl. Combine beef and 1/3 cup orange juice mixture in a 12" non-stick skillet. Cook over medium-high heat until liquid has evaporated and beef is caramelized, about 15 minutes. Transfer the beef to a plate and tent loosely with aluminum foil. Add the remaining orange juice mixture and the snap peas to now-empty skillet and cook, covered, over medium heat until the snap peas are bright green, about 2 minutes. Uncover and continue to cook, stirring occasionally, until the sauce thickens and the snap peas are tender, about 1 minute. Return the beef to the skillet and toss with the snap peas to combine. Transfer to a platter and sprinkle with scallions. Serve.
turn a small cup open side down. Use it to cut a hole in the bread. fry it in a medium hot pan and toast for a few seconds on stove. crack the egg into the hole. let it cook 2mins. on one side. flip it. cook it for another minute if you don't like a soft center, cook it for another minute or two. I personally like to dip my bread in the egg!
Preheat oven to 350, prepare a 9" spring form pan, double wrapping with tinfoil. Unroll one tube of crescent rolls and separate into triangles, press into bottom of pan, sealing edges to make a crust, bake 10 to 15 minutes until set. Meanwhile in large pan over medium high heat add spinach and mushrooms, stirring until soft, then remove from pan, drain and pat dry. In large bowl whip 6 eggs, parmesan cheese, pepper and Italian seasoning. Layer crust with each of ham, salami, provolone cheese and sweet peppers and mushroom mixture. Pour half of egg mixture over top. Repeat layers and top with remaining egg mixture. On work table open remaining crescent rolls and seal edges, shape into top crust for tart and cover mixture. Whisk remaining egg and brush top. Bake uncovered for 1 hour - to - 1 1/4 hours or until temp reads 106&deg;F Cover loosely with tinfoil if starts to over brown. Carefully loosen rim of pan with a knife and remove from pan. Let stand 20 minutes before serving.
PLACE potatoes and water in microwaveable dish; cover with lid. Microwave on HIGH 7 minute or until fork-tender. Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 minute or until browned, stirring occasionally. ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3 minute or until chicken is cooked through and vegetables are heated through. STIR in sour cream; cook 1 minute or until heated through, stirring occasionally.
Heat a frying pan with the light olive oil then add the beets and cook for 2 minutes. Season generously with salt and freshly ground black pepper and stir in the balsamic vinegar. Cook over a high heat for about 30 seconds then spoon out the mixture on to four plates. Crumble over the goat cheese. To serve, top each with a little arugula and finish with a drizzle of extra virgin olive oil and a twist of black pepper.
Brown beef with onions, garlic and pepper and drain fat. Stir in remaining ingredients except cheese and bring to a boil, reduce to a simmer. Cover and simmer 20 minutes, stirring occasionally. Add parmesan cheese before serving.
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt. Gradually add to the creamed mixture and mix well. Shape the dough into 1 inch balls and roll in the pecans, covering completely. Place 2 inches apart on ungreased cookie sheets and flatten slightly. Bake a 350° for 8-10 minutes until lightly browned. Let cool on baking pan for 2 minutes before transferring to a wire rack. In a small saucepan, bring brown sugar and whipping cream to a boil. Remove from heat and whisk in confectioner's sugar. Immediately drizzle over cookies. In a small microwave-safe bowl, melt the chocolate and butter until smooth. Drizzle on top of the caramel on the cookies. Let stand until set.
Pre-heat your oven to 400 degrees. Line a baking sheet with aluminum foil (for easy clean up) and spray with cooking spray. Lay your Salmon on your prepared baking sheet, skin side down (I rinse it and pat it dry with a paper towel first). Spread Butter evenly over entire top of fillet. Spinkle on Salt and Pepper. Kosher salt tastes different, I strongly advise useing this unless you are left with no other choice. Microwave Marmalade for about 15-30 seconds and stir til smooth and easy to drip from spoon. Spoon onto fillet and spread evenly. Bake for about 30-35 minutes or until Salmon is flakey and sturdy (if it is mushy at all, it is not done!) Garnish with Parsley and an Orange Twist for extra WOW! Chefs Notes: Serving size depends on size of individual fish fillets. I do not recomend removing the skin prior to baking! It helps to keep all the moisture inside the fillet resulting in a much more suculant fish. It actually becomes MUCH easier to remove AFTER baking, usually just by sliding your spatula between the skin and flesh -- it's not as morbid as it sounds :) Also, if you are not sure your fish is completely cooked through or this is your first time preparing fish, use a thermomator and ensure it is the proper tempature for the proper amount of time!
Scrape kernels from the corn--should yield about 3 cups. In a large skillet, heat bacon fat over medium heat until sizzling. Add corn and season with salt and pepper. Cook until tender, about 15 minutes. Add butter and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min. Add other ingredients, except for cheese. Cook and stir until heated through. Remove from heat, stir in cheese, serve.
Mix everything in a large pot. Bring to a boil and simmer over low flame for 2 hours.
Place frozen chicken in the crockpot and sprinkle with packet of dry Italian Dressing mix. Cover and set on low if you need to for 6 hrs, but if you want it done faster, 4 hours. After cook time, open lid and shred chicken using two forks. Add Cream of mushroom soup and cream cheese and mix adding milk as needed to get the right texture. Cover and let sit for another 20-30 min or until warm. Serve over Rice or noodles.
Melt the chocolate in a heat resistant bowl over gently simmering water. Blend in the cream and butter. Remove from the heat. Beat until cooled and slightly thickened. whisk in the egg yolks and Grand Marnier. Beat the egg whites until stiff. Fold into the chocolate mixture along with the fruit and nuts. Spoon into serving dishes, and refrigerate covered until required. Serve with almond bread and/or fresh fruit.
In an 8" or 9" pie plate, spread refried beans to cover bottom. In a small mixing bowl, beat together cream cheese, sour cream, 2 tsp cilantro, taco seasoning, and chopped black olives. Pour and spread this mixture evenly over refried beans. Next, pour on the salsa. Sprinkle with lettuce, then cheese, then 2tsp cilantro. Serve with tortilla chips.
Using a medium or large saucepan, melt butter over medium heat. Crack the egg into the pan and break up the yolk but don't completely scramble. Sprinkle on black pepper to taste. Let fry over medium heat until bottom is done and it's easily flippable. Flip egg and while you let other side cook, add onions, yellow mustard, and half slice of the provolone cheese onto only one side of the egg. Flip empty side of egg over veggies and top with other slice provolone until melted. If your egg is already done cooking and top cheese has not yet melted, transfer to plate and microwave for 15-30 seconds. Place completed omelette in the middle of the croissant like a sandwhich and add extra mustard before closing, if desired.
Preheat oven to 350 degrees. Spread crushed pineapple with its juices in the bottom of a 13x9 inch pan. Next scatter one bag of frozen peaches over the pineapple. Dump the white cake mix on top of the peaches. Scatter second bag of frozen peaches over the cake mix. Sprinkle the optional raisins or pecans. Sprinkle the brown sugar over the raisins. Next evenly pour the melted margarine over the entire pan. Bake 55-60 minutes, or until the edges are crispy golden and pulling away from the side of the pan. Serve warm with vanilla ice cream, frozen yogurt, or whipped cream. Enjoy!
Place bacon slices on the unheated rack of a broiler pan. Sprinkle each slice with brown sugar. Bake in a 450 degree F oven for 10 minutes or until crisp. When cool enough to handle, chop bacon; set aside. Divide beef into eight equal portions. Pat beef portions into patties approximately 4 inches in diameter and about 3/4-inch thick. Equally divide and place the bacon and 3 tablespoons of the cheese curds in the middle of four of the patties, leaving 1/2 inch around the edge of the patty. Top each with the remaining 4 patties. Pinch edges of top and bottom patties together to form one large burger patty. Chill, covered, in the refrigerator for at least 1 hour. Season burgers with salt and black pepper. For a charcoal grill, place the patties on the well-oiled rack of an uncovered grill directly over medium coals for 10 minutes. Turn with a wide spatula and grill 10 to 12 minutes more, until meat is cooked and an instant-read thermometer inserted into patties registers 160 degrees F. Toast buns, cut side down, on grill during last 1 to 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack and cover and grill as above.) To serve, place a cooked burger on bottom half of each bun. If you like, top each with tomato, onion, and lettuce.
In a small bowl, mix all of the ingredients together until smooth. Spread cream cheese mixture on toasted bagels. Store remaining cream cheese spread in covered container in the fridge.
Heat 2 tablespoons vegetable oil at the bottom of a soup pot over medium-high to high heat and add protein of choice and stir fry: shrimp until just pink, chicken or pork until lightly browned. Add mushrooms, carrots and garlic, cook for 2 minutes, then add cabbage and wilt it, 5 minutes. While cabbage cooks, add 2 tablespoons vegetable oil to a skillet and arrange pot stickers in it. Add 2/3 cup water and turn on to medium-high heat. Cook for 8 minutes to evaporate the water, then let the pot stickers brown 1 minute more. Add scallions, soy sauce and black pepper and stir to combine, then add stock and bring to a boil. Stir in beaten eggs and continue to stir in pot until they are cooked and scattered throughout the stoup. Place a few pot stickers in the bottom of a soup bowl and top with soup.
Preheat oven to 325°F. Generously oil a 6 tin donut pan. In the large mixing bowl of your mixer, add dry ingredients and mix thoroughly. Add the liquid ingredients and mix until all dry ingredients are moist and smooth. Scrape bowl at least one time. Fill each donut tin about 3/4 way to the top. With slightly wet fingers tips, distribute the batter throughout the tin, smoothing the tops, because what you see is what'll you get once baked. Rewet finger tips as necessary. Wipe off any access dough that is on the surrounding areas. Bake for 15 minutes or until donuts are firm to the touch. Remove from oven and transfer the donuts as soon as possible to a baking rack to cool completely. Frost donuts with ganache or your favorite frosting. If desired, dip each donut in a plate of finely chopped nuts, sprinkles, etc.
Coat chicken pieces in the flour. Heat oil in non-stick frying pan over medium-high heat. Cook chicken 3-4 minutes per side, until lightly browned on the outside. Meanwhile, mix pineapple juice, honey, soy sauce, ginger and garlic. Pour over the chicken. Cook, stirring constantly, until juices run clear when chicken is pierced and the sauce is slightly thickened. If the sauce is too thick, add 1/4 cup water. I serve this with Thai Sticky Jasmine Rice and a cucumber salad.
In a large bowl, combine the tangerine juice, soy sauce, peanut butter, toasted seasame oil, ginger, tangerine zest and half the pepper. Place the peas in a steamer basket and over 1 inch of bowling water cook 1 minute. Remove peas and rinse immediately under cold water; set aside and allow to drain. Toss the cooked spaghetti with the tangerine mixture, peas and carrots; set aside. Season the scallops with salt and remaining red pepper. Heat olive oil in a large skillet over high heat. Cook the scallops in batches, without touching each other for 3 to 4 minutes per side or until golden brown and cooked through. Divide the pasta onto serving plates, top with scallops and sprinkle with cut scallions. Serve immediately.
Flatten chicken to even thickness using either the palm of your hand or the flat side of a meat mallet. Place 1 ham slice and 1 cheese slice on each breast half. Roll up chicken from narrow end, jelly-roll fashion. Tuck in ham and cheese if necessary and secure with wooden toothpicks. Heat vegetable oil in a 10" skillet over medium-high heat, cook chicken rolls 10 minutes or until browned on all sides. Spoon off fat. Stir in soup, milk, onions and thyme. Heat to boiling then reduce heat to low. Cover and cook for 10 minutes or until chicken is no longer pink, stirring occasionally. Remove toothpicks and spoon some sauce over chicken rolls. Garnish with chopped parsley if desired.
For Peanut Butter Patties. Stir together the peanut butter and sugar in a small bowl until thoroughly combined. Cover a dinner plate with plastic wrap. Using a spoon and your finger, scoop up small pieces of the peanut butter mixture, about 1/2 teaspoon each, and drop them onto the wrap covered dinner plate. It may help to refrigerate the peanut butter for a few minutes, to make it less sticky. Once you've used all of the mixture, put the plate in the freezer overnight. For Ice Cream Base. Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended. Chill the mixture thoroughly then freeze it in your ice cream maker according to the manufacturer's instructions. After you've removed the ice cream from the machine, stir in the peanut butter patties by hand.
Heat oil in a skillet, add onions and peppers and saute until tender. Add kielbasa and brown lightly. Add garlic, pineapple, 1/2 cup reserved juice, soy and corn syrup and simmer 10 minutes on low heat.
Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula. Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed. Spoon cupcake batter into paper liners until 1/2 to 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans then remove and place on wire racks to cool completely. Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.
Combine all ingredients, except rice, cilantro, salt and pepper, in slow cooker; cover and cook on low 6-8 hours, adding rice during last 2 hours. Stir in cilantro; season to taste with salt and pepper.
Early in the day or the day before mix, in a pot, the Broth. cranberries, green onions, sweet onion, rosemary, dill weed, brown sugar and chili flakes. Stir well. Bring to a simmer over medium heat and simmer for 10 minutes. Mix cornstarch with 3 tbsp water, add to the sauce. Add Sherry and stir. Simmer for 5 minutes longer. Remove from heat. Cool and place in fridge until just before serving. Just before dinner season the chops with salt & coarse ground pepper. Reheat the sauce. Heat skillet, high heat, Spray with oil. Brown the chops on both sides, turn heat to medium and continue cooking for apprx 3 minutes each side. While the chops are cooking peel the Kiwi fruit and cut the kiwi in 1/4" slices. When cooked place the chops on your plate pour on the sauce and decorate with a kiwi fruit slice on each chop. Serve with your favorite vegetables and new potatoes, pour more sauce over the vegetables.
Cook and mash potatoes. Add all incredients, except butter and combine. Put into large greased casserole. Dot with butter. Bake, covered, at 350 for 30 minutes. If making ahead, cover and chill or freeze. Thaw before baking.
Cut Round steak into serving size pieces. Put meat in crock pot, pour soup and water over the meat. Cook 6-8 hours.
In a large bowl, beat together the butter, brown sugar, icing sugar and salt until fluffy, then beat in the egg yolks and vanilla. Stir in the flour, then the pecans. Divide the dough in half. Wrap in plastic wrap and refrigerate for 10 minutes. Form each half into an 11" log and wrap in plastic wrap. Chill for 1 hour or up to 2 days. Cut the logs in 1/4" thick slices. Arrange 1" apart on parchment paper-lined baking sheets. Bake in a 350 degree F oven until golden, about 10 minutes. Transfer to racks and let cool.
Beat the peanut butter into the milk in a small bowl. Add the pudding mix. Beat on low speed of a hand mixer for 2 minutes. Fold in 1 cup of whipped topping. Divide half of pudding mix between 4 parfait glasses, top with banana slices and 1 tsp chocolate syrup. Repeat layers, ending with syrup. Divide remaining 1/2 cup whipped topping between glasses and top with 1/2 tsp more syrup each. Chill for about 30 minutes in the fridge. Top with chopped peanuts before serving, if desired.
In a large pot, heat up the olive oil. Once warm, add the onions and cook slowly, on medium heat. Add about 1/2 tsp of sea salt. You want them to caramelize so low & slow is crucial or they may burn, this will take some time so start the onions off first and then work on your tomatoes. Once the onions are nicely cooked, add the garlic and dried herbs and cook for 5 minutes. Deglaze the pan with the wine and cook for 2 minutes more. Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for about 2 hours. Add salt and pepper to taste. *Just how many tomatoes to use can be tricky. You want about 12 cups chopped and generally 1 large tomato will give you 1 cup, a medium tomato around 3/4 of a cup. You could also sub 2 of the large tins of tomatoes (28oz). If you do used tinned, you might want to add some sugar to cut the acidity. To skin a tomato, bring a large pot of water to boil. Once boiling, add the tomatoes in about 6 or 7 at a time. Leave them for about 20 seconds. Have a bowl of cold water with ice ready. Take them from the boiling bath to the cold bath to stop the cooking process. Repeat this for all the tomatoes. The skins have likely split by now and you can easily peel them off (or make a tiny split to start peeling). I seed tomatoes just using my hands to squeeze the seeds out, catch the juices with a strainer and then chop up what's left, discard the seeds. **If you opt to use fresh herbs, add them in towards the end.
Wash radishes thoroughly - I use Fit spray. Cut olives in half, set aside. With a peeler, or citrus zester, scrape radish skins off making sure to leave some of the red skin in tact. Using a small knife, hollow out the center of radishes. Stuff with olive halves. Enjoy!
Preheat oven to 350f degrees. Place the chicken breasts , one at a time into a plastic bag, pound with a kitchen hammer, smooth side, to about 1/4 inch thick. Whisk together the egg and water in a medium bowl; Crush the cereal flakes and place on a plate. Take the pounded chicken breasts and submerge in egg mixture, press into cereal flakes, then submerge again in egg misture; place on veggie sprayed rack of oven roaster, repeat with second breast. Bake for approximately 25 to 30 minutes or until juices run clear.
Cut corn off of cob. Dice all peppers into small cubes. Add white pepper and fry in butter until peppers are tender.