HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees. grease a 12-cup muffin tin or line with paper cups. (I highly recommend using the paper muffin cups). Melt butter in a small saucepan over medium heat. Allow the butter to melt completely and then cook -- the butter will foam and start to crackle. Continue cooking, keeping a close eye on the pan, until the crackling subsides and little brown bits appear in the bottom of the pan when you swirl it. Remove from heat as soon as the butter solids have browned and it smells rich and nutty. Pour butter, including the browned bits, into a heat-proof bowl and set aside to cool. In a large mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk together until well combined; then stir in oats. In a separate bowl, whisk together browned butter, eggs, buttermilk and brown sugar. Stir in vanilla extract. Add the butter mixture all at once to the flour mixture and stir with a large spoon until just combined (make sure to scrape up all the flour from the bottom of the bowl). Fold in raisins and, if desired, nuts. Using a standard-sized cookie scoop or a large spoon, divide batter between the 12 muffin cups (the cups should be mostly full). Bake at 375 degrees for 20 - 23 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Cut peppers in half and remove the seeds. Place on a baking sheet and press to lay flat, skin side up. Broil until blackened (about 15 minutes). Seal in a plastic bag for 15 minutes. Remove from the bag and remove the skin. Make slices about 1/2" x 2". Place all ingredients into a 3 quart slow-cooker. Cook on low for 8 hours, or high for 4 (if you're in a hurry).
Clean mussels thoroughly, and steam in a covered pot for about 5 minutes, or until they open. Drain water, and discard any mussels that have not opened. Remove the upper shell, leaving the mussel attached to the bottom shell. Carefully place mussels on an oven proof plate, taking care to place them in such a way that they don't tip. Heat broiler to 500°. In a small bowl, combine butter, oil, parmesan, parsley, garlic and pepper. Using a spoon, put a little bit of the cheese mixture on each of the mussles. Broil 2-3 minutes or until the mussels have browned a bit. Serve hot with crusty french bread.
put ingrediants into medium pot. simer for 2 hours at medium heat. serve warm.
Place 1st 10 ingredients in crock pot & cook on low for 6 to 8 hours. You can slice the tongue lengthwise to make it fit, that's usually what I do. You can substitute beef stock for the water as suggested by my gracious reviewer Klyn or experiment, I often use Caldo de Res by Knorr. This is just so good I make it whenever I see fresh beef tongue in the market. Before you remove tongue from crock pot prep the rest of the ingredients for toppings, etc. (the lime is for a squeeze over your tacos). Garnish with these as you like. Sometimes I just put cilantro, scallions, a touch of avocado, salt, pepper & lime but experiment! Adjust amount as needed. I usually just make enough for two people & then make fresh each day for leftovers. Once tongue is done remove & peel off outer layer, it comes off pretty easily once it's fully cooked. Chop or shred meat and make your tacos! This is so delicious you probably won't have leftovers but if you do it's even better the next day! Enjoy! I've added some photos, I was being lazy tonight & just slapped some of the chopped tongue onto white bread with some mayo & a little salt. Absolutely delicious! Do try this, the meat is so incredibly tender & delicious I just can't describe it in words -- .
Preheat oven to 350 degrees. Saute onion and bell pepper in butter. Add bouillon cubes. Stir until dissolved. Combine rice and water and add to mixture. Pour into a 13x9" baking dish. Sprinkle with pepper. Bake for 45 minutes. Goes great with baked or fried chicken.
Combine basil, 3/4 cup Parmesan cheese, oil, garlic cloves and pine nuts into a food processor or blender. Pulse until blended. Refrigerate at least 1 hour. In large saucepan, over medium heat, combine cream cheese, remaining Parmesan, butter, garlic powder and milk, stirring constantly until smooth. Stir pesto into alfredo sauce and toss with cooked pasta. Enjoy!
In 1-quart saucepan add broth and chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes. Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.
Preheat oven to 350 degrees. Spray a disposable aluminum cookie sheet that has 1/2 - 1 inch sides with non-stick spray; set aside. Combine all above ingredients except chicken to make hot sauce marinade and blend well. Dip chicken pieces in hot wing sauce and coat evenly. Place chicken pieces in an even layer on disposable cookie sheet. Pour remaining hot sauce evenly over chicken pieces. Bake at 350 degrees for 1 hour until chicken is cooked through and chicken skin is crispy. Serve with ranch or blue cheese dressing for dipping. Enjoy.
1.Place eggs in a stove top pot of cold water on high heat. Set timer for 15 minutes. 2.When timer rings gradually replace hot water with cold water from the tap. Let stand. Meanwhile.... 3.Heat oil in a large stove top pot at medium heat. 4.Finely chop onion adding to pot as you cut. Cook until translucent and just brown. 5.Stir in raw rice and beef broth. Boil until broth has just absorbed but rice is still uncooked. 6.Transfer to a bowl and set aside. 7.Combine tomato paste and curry powder in the un-clean pot, on low heat, stirring constantly for a few minutes until well blended and hot. 8.Gradually add warm water and bring to a boil. 9.Slice corned beef into chunks and add to pot. 10.Finely chop red pepper adding to pot as you chop. 11.Stir. Return rice to pot. Stir. 12.You will likely need to add water to just cover the rice. Return lid to pot and cook at low until the water has absorbed and the rice is tender. (Approx 20 minutes.). Meanwhile.... 13.Peel shell from eggs. Slice eggs and tomatoes and use as garnish on rice.
Heat oven to 400 degrees. Cook sausages until very light brown; drain. Generously grease 10 x 1 1/2 inch pie plate. Spread potatoes in bottom of pie plate. Mix onions, 2 tablespoons milk, salt, pepper and cream cheese; spread over potatoes. Sprinkle with shredded cheddar cheese. Arrange sausages in a spoke fashion on top. Beat baking mix, 1/3 cup milk and the eggs with wire whisk or hand beater until almost smooth, about 1 minute; pour around sausages. Bake uncovered until edge is light brown and center is set, 25 to 30 minutes. HIGH ALTITUDE DIRECTIONS (3500 to 6500 feet). Heat oven to 425 degrees. Spread potatoes in pie plate. Bake 10 minutes. Continue as directed except- bake about 25 minutes.
Pour oil into deep fryer to depth of 3 inches and heat to 375°. Lay 1 egg roll wrapper flat on surface of oil and press with ladle until completely submerged. Without removing ladle, fry wrapper until golden brown and crisp, about 1 to 2 minutes. Carefully remove from oil, slip ladle out and invert "bowl" onto paper towel to drain. Let cool completely. Repeat with remaining wrappers.
Remove stems from mushrooms and discard; set mushroom caps aside. In a mixing bowl, mix together the remaining ingredients. Stuff mixture into mushroom caps. Place stuffed mushrooms into two greased 13x9 inch baking dishes. Bake, uncovered, at 350° for 16-20 minutes or until heated through.
Pre-heat oven to moderately slow (170°C) and line a 12-hole muffin tin with paper liners. Combine chocolate, rind and juice in a small saucepan; stir over low heat until smooth. Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour and cocoa powder, almond meal and warm chocolate mixture. Divide among the muffin holes smoothing the surface of the muffins. Bake for approximately 25 minutes depending on your oven. Test with a skewer to be sure. Cool and dust with icing sugar to serve. Note: These can be iced if you like, I suggest Recipe #89207.
Cook Bacon, cool and crumble. Set bacon aside. Place Bread slices on cookie sheet. Layer with Garlic and Crumbled Bacon. Top with thick slice of Mozzarella. Bake at 350 degrees for 15 minutes.
In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended. Stir in rice, chicken, lemon juice and rind. Bring mixture to a boil. Reduce heat. Cover; simmer 15 to 20 minutes or until rice is tender.
In a crock pot or slow cooker, combine cranberry sauce and marinade. Mix well. Add fozen turkey roast (not the gravy mix) with string on. Cook on high for about 2 hours, then reduce to low and cook another 5-8 hours. Remove roast, cut off string and shred. Return to crock pot and mix into sauce. Serve on hamburger buns or rolls.
In a large nonstick skillet over med-high heat, saute bacon in hot oil for 3 minutes or until brown. Add in onion; stir/saute 2 minutes. Add in sweet potato; stir/saute 5 minutes; add in apple and the next 3 ingredients; cook, stirring frequently, 8-10 minutes or until the potatoes and apple are tender. Spoon mixture into a serving dish, sprinkle with pecans and parsley.
Separate crescent dough into eight triangles and place in an ungreased 9" pie plate with points toward the center. Press onto the bottom and up the sides to form a crust. Seal the perforations. Spread with mustard; set aside. In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients. Stir in asparagus mixture. Pour into crust. Bake at 375 for 25-30 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting.
Whisk all ingredients together and marinate fish for 30- 60 minutes, turning fish once or twice. For Tuna: Drain well and blot dry. Brush steaks with 1 Tbsp sesame oil. Grill on hot grill for 1 minute each side (very rare)- or until cooked to taste. Sprinkle with chopped scallion greens and sesame seeds.
Scoop avocado flesh into bowl and mash with fork. Stir in remaining ingredients. Chill.
Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans. To make the cake: In a bowl, combine flour, sugar, cocoa, baking soda and salt and stir to blend. Set aside. In another bowl, beat eggs and oil. Add Coca-Cola, coffee, food coloring and vanilla and mix to combine. Alternately add flour mixture and buttermilk, beginning and ending with dry ingredients. Divide equally into pans. Bake for 30 minutes. Cool 10 minutes and remove from pans and cool completely on a rack. To make the ganache: Place chocolate in a heatproof bowl. In a saucepan, heat cream and butter just to boiling. Pour over chocolate and allow it to stand for 2 minutes. Add cognac and whisk until smooth. Set aside to cool. To make the frosting: With an electric mixer, cream butter and cream cheese. On low speed, gradually add sugar. Scrape down beater and sides of bowl and stir to incorporate. Increase speed and beat well to combine. Add salt, ganache and vanilla and beat until incorporated. Assembly: Place one cake layer on a serving plate. Top with frosting. Add second layer and frost top and sides of cake.
Puree all marinade ingedients in blender or food processor. Put chicken in large ziplocs and pour marinade over. Refrigerate for 24 hours, turning once or twice. Roast on rack in oven at 350 degrees for 45-50 minutes or until chicken is done and skin is crisp. Cool slightly and freeze in ziplocs. Remove as many as you need at a time. These can be reheated from frozen state in the microwave (1 minute, turn, 1 minute-- for two pieces), or thaw overnight and reheat in oven.
Cook brown sugar, butter, corn syrup and salt for 5 minutes. Add vanilla and soda. Coat corn with mixture. Bake at 250 for 1 hour, stirring every 15 minutes. Watch carefully to avoid burning.
Preheat oven to 350. Two 9 inch round pans; line bottoms with parchment paper. Butter pans well and dust with cocoa powder; shake out excess. CAKE. Combine coffee with chocolate in large glass bowl and microwave on high 1-2 min until very hot and chocolate has melted. Whisk in rum until smooth. Cool to room temperature. Place sour cream in smaller bowl and add soda and salt, stir. Cream butter and sugar in a large bowl until fluffy. Beat in eggs one at a time. Beat in chocolate mixture until smooth. Beat in 1/2 flour, 1/2 sour cream; repeat. Make a smooth batter. Spread evenly in prepared pans. Bake on middle rack for 35-40 minutes or until cake feels firm in the centre and the edges begin to pull away from the sides. Cool on racks for 5 minutes, turn out onto wire racks to cool. Cakes can be plastic wrapped and frozen for 1 month at this stage or continue on with frosting. FROSTING. Sift sugar and cocoa into a large bowl. Beat in butter and rum, start at low speed, until smooth. Beat in enough milk or sour cream to make a spreadable frosting. Frost top of one cake, then top with other cake. Frost sides and then the top of the cake. Decorate with chocolate curls or raspberries or eat it just as it is! Enjoy!
Preheat oven to 350 F and have ready some ungreased baking sheets. Cream together the butter, shortening, brown sugar. Add egg, vanilla, almond extract and beat to combine. Add cake mix (and if you like, a bit of cinnamon), beating on lowest setting just enough to blend together with no dry bits (overmixing will toughen the dough); dough will be stiff. Using a wooden spoon, stir in the nuts and dried fruits to blend well. Using a small meatball scoop, drop blobs of dough onto cookie sheets, spacing them out a bit as they will spread; I get 12 blobs per cookie sheet. Bake in preheated oven for about 12-14 minutes or until slightly golden; do not overbake. Let cool 1 minute on baking sheets, then remove carefully to wire racks to cool completely. Store in cookie tins; these won't keep terribly long, only a few days and no longer than 1 week, so if making in advance you might want to freeze them.
Heat oven to 350. Have ready a 2 - 2 1/2 quart shallow baking dish. Dissolve sugar in wine. Put dried and canned fruits in baking dish, add wine mixture and stir to mix. Cover with foil. Bake 1 hour, or until most of the liquor is absorbed. Uncover, cool and transfer to serving dish; cover and regrigerate overnight.
Chill high-ball glasses in a freezer beforehand. Fill high-ball glass with ice cubes. Combine all ingredients in the martini shaker. Shake ingredients well. I mean, WELL. Strain the drink into the glass over ice. Garnish the edge with a slice of lemon. Enjoy!
Spread dessert topping on bottom of crust. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in cool-whip and chopped toffee bars. Spoon into crust. Freeze 4 hours or until set. Let stand at room temperature 15 minutes or until pie can be sliced easily. Garnish as desired. Store any leftovers in freezer.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. In a large bowl, beat together eggs, oil, apple sauce, sugars, crushed pineapple and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 30 minutes. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Put yogurt in cheese cloth in a small strainer over a bowl. Let drain in fridge 20 minutes. Combine buttermilk, yogurt, vinegar, sugar and mayo til well blended. Season to taste. Fold in bleu cheese.
Put ingredients in container. combine. Place in dark area such as cabinet for 3 to 4 months or longer. The taste improves with length. Servings are based on 1/2 cup vodka.
In a medium saucepan saute the onion, carrot, and celery in vegetable oil for 5 minutes or until softened. Add lentils and sweet potatoes and slowly add stock. Bring to a boil. Cover, reduce heat and simmer. Puree in a blender and portion out as desired. This recipe will make anywhere from 5-10 servings. Can be refrigerated for 1 week or frozen for 6 weeks.
Combine first 6 ingredients in a bowl. Cut about 2cm from the top of the bread loaf and set aside as a lid. Remove bread from inside of loaf leaving a 2.5cm shell. Place removed bread on a baking tray with bread shell. Spoon spinach mixture into bread shell and replace bread top. Wrap loaf in foil. Bake at 150.C for approx 2 hours until heated through (to cut the cooking time you can microwave the spinach mixture until warm & then spoon into bread). Remove foil & Cut the "lid" into bite size pieces for dipping.
Cut the beef into 1 inch strips. Salt and pepper the strips. Heat the butter in Dutch oven and brown the beef, turning frequently to brown evenly. Set the meat aside and cook the onions until they are transparent. Set the onions aside. Add the flour to the drippings and mix well. Return the meat and onions to the Dutch oven, add the beef base (which has been combined with the beef broth) and the can of consomme. Stir the mixture until it is smooth. Add the mustard, mushrooms and sherry. Cover and cook very slowly for 1/2 hour. Add the sour cream and serve over the pasta. Cook the pasta according to package directions (6 to 7 minutes in boiling salted water). Drain and then toss with 1 tablespoon of butter to keep noodles from sticking.
Whisk together zest, juice, sugar, salt, and eggs in a small heavy saucepan. Add butter and cook over medium-low heat, whisking frequently, until thick enough to hold marks of whisk, about 5 minutes. Force mixture through a fine sieve into a bowl, then quick-chill in an ice bath, stirring occasionally, about 5 minutes. Beat cream until it holds stiff peaks, then fold into custard gently but thoroughly. Spoon into glasses and chill at least 2 hours and up to 12.
In a small bowl, blend 1/2 cup of milk with the cornstarch. Combine the malted milk powder, cocoa and salt in a small heavy saucepan and slowly whisk in the remaining 3-1/2 cups of milk, the chocolate and the sugar. Heat over moderate heat, stirring occasionally, until the chocolate is melted. Whisk in the cornstarch mixture. Cook, stirring frequently, over very low heat until very thick and just beginning to boil, about 10 minutes. Remove from heat and stir in the vanilla. Let cool, stirring occasionally until the custard is just warm. Pour the pudding into small 1/2 c bowls. Cover with plastic wrap and refrigerate until set. You can make this up to 3 days in advance.
In 8-inch square baking dish or large resealable plastic bag, combine oil, 2 tablespoons lemon juice, 2 teaspoons mustard and garlic; blend well. Add salmon; turn to coat. Cover dish or seal bag; refrigerate 1 to 2 hours, turning once or twice. Meanwhile in small bowl combine all sauce ingredients, mix well. Cover; refrigerate to blend flavors. Heat grill. When ready to barbecue, oil grill rack. Place salmon, skin side down, on gas grill over medium-high heat or on charcoal grill 4 to 5 inches from medium-high coals. Cook 10 to 17 minutes or until fish flakes easily with fork, turning once. Cut into 4 pieces; serve with sauce.
In a small bowl, combine cookie crumbs and sugar, stir in butter. Press into the bottom and sides of a greased 9" springform pan, set aside. In a mixing bowl, beat cream cheese, sugar until smooth. Add eggs, beat until combined. Add sour crem and vanilla, beat until well blended. Pour over crust, set aside. Cut up cookie dough into teaspoon sized cubes. Drop over filling, pushing below the surface. Dough should be completely covered. Bake at 350F for 45-55 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen. Cool 1 hour longer. Refrigerate overnight, remove sides of pan. Sprinkle with mini chocolate chips.
Preheat oven to 350°F. Squeeze sausage out of casings into skillet, and saute over medium heat. Break sausage up into small pieces and cook until no longer pink. Remove sausage from skillet and discard drippings except 1 tablespoons. Saute onion and garlic in reserved sausage drippings until onion is soft. Add mushrooms and zucchini, stir frequently until all liquid evaporates. Stir in tomatoes, herbs, and red pepper flakes. Return sausage to skillet and simmer for 5 minutes. Spread an even scant amount of sauce (about 2/3 cup) on bottom of an 11x7 inch baking pan. Add a single layer of sliced polenta rounds. Layer with 2 cups of sausage sauce and 3/4 cup of Provolone. Finish with an additional layer of polenta rounds, all the sausage sauce, and all the Provolone. Sprinkle Parmesan on top. Bake uncovered at 350F for 30 minutes or until bubbly. Let cool 5-10 minutes before serving.
In a medium skillet over medium high heat, saute the ground beef for 10 to 15 minutes, or until well browned. Break up with a fork until fine. Add all the ingredients, water, onion, garlic, tomato sauce, chili powder, monosodium glutamate ect. Add salt to the beef. Simmer for 10 minutes, or until heated through.
Preheat oven to 400. In a muffin pan place a piece of candian bacon. Crack egg and pour into the canidian bacon. Bake until done.
In a medium bowl combine onions, mustard, relish, catsup, garlic powder, beef and oat bran. Throughly mix together. Shape into 4 patties. Broil 7- 10 minutes on each side. Slice hamburger buns in half, lightly toast. Top with meat patty, lettuce and alfalfa sprouts,if desired. Season to taste with salt and pepper. Makes 4 burgers. Note: They can also be cooked on the grill; Add your favorite hamburger toppings.
Bring this to a boil for 1 1/2 minutes butter, splenda, salt, cocoa, milk. In large bowl mix oatmeal, peanut butter, vanilla. Add boiled mixture, a little at a time until you have the consistency of a drop cookie. Put wax paper on a cookie sheet, use tablespoon to form balls, drop onto wax paper. Put cookies into freezer on the tray. After a few hours put them into zip lock baggies. Keep the cookies in the freezer and eat them. You can eat them frozen, or let them defrost a bit.
First pierce the squash in several places with a knife and bake on a cookie sheet at 400 deg. for 1 hour or until squash has softened. Allow to cool. Cut squash in half lengthwise, remove seeds, and scoop out spaghetti-like flesh. Beat together milk and eggs, stir in Gruyere and spices, and mix thoroughly with squash. Transfer squash into a lightly oiled square baking dish. Top with bread crumbs and Parmesan, then drizzle with olive oil. Bake at 400 deg. for 30 minutes or until slightly browned on top.
Combine oil, lemon zest with the juice of the lemon, oxo, dijon, parsley & pepper. Pour over the chicken, refrigerate covererd for a few hours or overnight. Grill or BBQ as desired basting as you cook.
Whisk together all ingredients. Use for basting grilled meats only during the last 5 minutes of cooking.
mix eggs salt pepper and milk and beat until foam starts. cook and drain breakfast sausage with onion in skillet. grill ham. grill bacon. deep fry crispy crowns or tater tots or favorite potatoes. add meat, taters and (sliced fresh jalepenos completely optional) to large skillet. set temp to medium low on range. add egg mixture. let mixture cook slow shaking skillet to allow uncooked eggs to bottom like an omelet. in seperate skillet heat tortillas with slice of cheese. when eggs have cooked to desired doneness. assemble burrito by adding egg meat mixture to cheese. add picante, pepper sauce, red chile sauce or fresh salsa as desired. serve with cold beer.
Put asparagus to boiling, salted water (about 1-inch deep) and cook, covered, about 2-3 minutes or until crisp-tender. Drain. Meanwhile, combine thyme, beer, mustard, honey, garlic, thyme, pepper and salt in a small saucepan; mix well. Heat over medium-high heat just until boiling. Remove sauce from heat. Pour sauce over hot, cooked asparagus.