HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain the precooked Tortellini and Bow Tie Pasta in a large colander. Rinse both pastas under cold water until completely cooled. Drain completely and set aside. In a large salad bowl, toss together the Salad Pastas and Vegetables. Add the Dressing and Spices and toss everything well. Refrigerate until time to serve. This salad develops more flavor the longer it refrigerates so it can be made the night before if desired. Lightly toss just prior to serving.
Sprinkle salt and pepper on salmon. Melt 1 T butter in medium skillet over medium-high heat. (If you use a large skillet, you'll need to use more butter. For a better finished result, medium is preferred.) Add salmon; saute' until just opaque in the center, about four minutes per side if thick. Transfer salmon to a plate. Melt 1/2 T butter in same skillet. Add 1/2 the shallots and half the tarragon; saute' 30 seconds. Increase the heat to high; add half the spinach and toss 30 seconds. Add remaining spinach and toss until wilted. Divide the spinach between two plates. Melt remaining 1/2 T butter in same skillet over medium-high heat. Add remaining shallots and tarragon; saute' 30 seconds. Add wine first and then cream and boil until the sauce is thick enough to coat a spoon, about 3 minutes (or less if using larger skillet). Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach. Serves two; can be doubled.
Combine all ingredients in a large saucepot. Bring to a boil, stirring until sugar dissolves. Cook rapidly almost to gelling point. As mixture thickens, stir frequently to prevent sticking. Ladle into hot jars, leaving 1/4 inch head space. Adjust two-piece lid caps. Process 15 minutes in a boiling water canner.
Combine sugar, water, cream of tartar and salt in saucepan. Bring to boiling, stirring until sugar dissolves. Very slowly add sugar syrup to unbeaten egg whites in mixing bowl, beating constantly with electric mixer until stiff peaks form (about 7 minutes). Beat in vanilla. Frosts tops and sides of two 8 or 9-inch layers, or one 10-inch tube or one 9x13 pan.
Preheat oven to 325°. Blend dry stuff together well, then add in margarine, vanilla, and egg. Stir well, then mix in coconut if using it. Drop by teaspoons onto an ungreased cookie sheet, and bake for ten minutes (you want the tops to come out a bit gooey). Cool and enjoy!
Note you can use more mayo than 2 tbsps. Add to taste. In small saucepan, combine the seitan, BBQ sauce, water over med heat. Reduce to low heat and simmer for 10 minutes adding more water if liquid evaporates. Remove from heat and set aside. In bowl combine mayo and sprouts. Spread over one slice of bread or bottom of bun. Top with seitan. Add second slice of bread or top of bun. Serve.
Heat 1 Tbs. oil in large skillet. Add onion, celery and carrot. Saute until onions are transparent and carrots are crisp tender, about 5 minute. Push veggies to one side of skillet and scramble eggs in empty side. Mix eggs and veggies together. Set aside. Heat 1 Tbs. oil in skillet over high heat until very hot. Add cold rice to skillet and stir well. Add chicken broth to skillet. Stir fry rice, stirring constantly, until all liquid is gone. Add meat to skillet and cook for about a minute more. Add egg and veggies to skillet. Stir in soy sauce and heat until warm.
Preheat oven to 350 degrees. Sift flour, add sugar into large mixing bowl. In sauce pan, add margarine, shortening, cocoa and water. Bring to a boil. Pour hot mixture over flour, and then add sugar. Mix well. Add buttermilk, vanilla, cinnamon, salt, baking soda, and eggs. Mix well. Pour batter onto well greased cookie sheet (15 1/2 x 10 1/2). Bake for 20 minutes at 400 degrees. Now we make the frosting. 5 minutes before cake is done, combine and bring to a boil in a sauce pan: margarine, cocoa, and milk. Remove from heat. Add vanilla, and powdered sugar. Beat until smooth. Spread over cake while hot. Enjoy!
In a large bowl, sift together the cocoa and confectioners' sugar. In a food processor or blender crush/crumble the vanilla wafers. Add the crushed vanilla wafers to the sugar mixture and combine. Add the remaining ingredients. Form the mixture into 1 inch (2. 5 cm) balls with your hands. The balls should hold together easily and retain their shape. If the mixture is too dry to hold together or too wet to form balls, you can easily adjust the consistency by adding rum/sugar accordingly. Sprinkle the extra cocoa or ground chocolate on a flat surface and roll the balls in to coat. Have 'em on your cookie tray this year and watch 'em vanish before you know it!
Using a gallon sized storage bag mix chicken, garlic powder, onion powder, Paul Prudhomme Poultry Magic seasoning, crushed rosemary, salt, pepper and 2 tablespoons extra virgin olive oil. Shake really well to make sure all pieces of chicken are coated in seasonings and oil. Heat bacon drippings in an extra large deep skillet between medium and medium high and add chicken pieces. Stirring regularly cook until light golden brown about 10-2 minutes. Take out the fattest piece of chicken and cut in half to check and see if completely cooked. Remove from pan to a plate with a paper towel to absorb the oils. Then clean pan to use again or if you're into doing dishes use a different skillet. Defrost broccoli in microwave but don't cook all the way through. Usually about 45 seconds to 1 minute. Use the amount of water specified on the package. In a small mixing bowl whisk together the cream of chicken soup and the chicken broth until smooth. Re-using the extra large skillet heat the remaining tablespoon of olive oil between medium and medium high heat. Add the pot sized spaghetti. Stirring constantly brown the spaghetti about 5 minutes. Slowly add the chicken broth mixture. Bring to a boil then cover and turn to simmer for 5 minutes. Add broccoli and continue to simmer another 5 minutes. Add diced mozzarella and most of the Parmesan cheese keeping out enough for garnish. Heat until cheese is melted. After placing on dishes or bowls garnish with the remaining Parmesan cheese.
Combine all ingredients (I use a food processor). Can serve warm or as is - with thick chips or crackers.
Wash greens thoroughly, making sure all dirt and grit have been removed. In a large saucepan, place collards in hot water for 3 minutes, remove and drain. In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute. Once onions are tender, add collard greens and chicken stock to the pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste.
Rinse salmon, pat dry and place in an 11 x 7 baking dish. In a small bowl, combine paprika, cumin and salt. Drizzle agave over salmon, the sprinkle with paprika mixture. Marinate for 30 minutes to 5 hours. Grill salmon (skin side down) for 4-5 minutes, then turn over. Grill on other side for 3 minutes, or until salmon is cooked through.
Boil the pasta until just under al dente. While pasta is cooking, heat/cook the chorizo in a skillet pan. Drain and return pasta to cooking pot. Combine pasta with spaghetti sauce and chorizo. Stir until combined, then add garlic and chili pepper flakes to taste. Stir in cheese, leaving some for sprinkling on top. Pour into 9x13 pan and sprinkle with remaining cheese. Bake at 400 for about 25 minutes. Enjoy!
Mix cornstarch, sugar, salt with the cold milk in a large saucepan. Cook mixture over medium heat to dissolve. (Stir constantly) until boiling. Pour 1/4 of the mixture into the beaten eggs and blend thoroughly. Return mixture back to saucepan. Add 1 smashed banana to mixture and stir until blended . Cook until thick and creamy. Add margarine/butter and vanilla. Add dash of salt. Add 1/2 of the mixture to 2x10" pie shells (1/4 of mixture to each shell). Slice the remaining bananas on top of the 2 pies. Cover the bananas with the rest of the mixture. Put in refrigerator to set. When ready top the pies with whipped cream or Cool Whip.
Grease a 23cm slab pan, line the bottom with paper, grease the paper. Combine butter, chocolate, sugar, water, whisky and coffee in a double saucepan or a heatproof bowl, stir over hot water until the chocolate is melted and mixture smooth; cool to luke warm. Transfer the mixture to a large bowl, stir in the sifted flours and cocoa, then the eggs. it's quite a thin batter, so don't panic! Pour into the prepared tin and bake in a moderately slow oven for about 1 1/4 hours. Stand 10 minutes before turning onto a wire rack to cool. Serve dusted with sifted icing (confectioner's) sugar, and whipped cream if you wish.
Place chicken between two sheests of heavy- duty plastic wrap, and flatten to 1/2 " thick, using a meat mallet or rolling pin. sprinkle with salt and pepper. Cook chicken in butter in a large pan over medium high heat 5-7 minutes on each side or till done. Remove chicken to platter, reserve drippings in pan. Set aside chicken and keep warm. Add whiskey to drippings in pan; cook over high heat. deglazing pan by scraping particles that cling to bottom. Cook till whiskey is reduced by half. Add whipping cream, green onions, and chopped tarragon; bring to a boil. Cook, stirring constantly; till thickened. Spoon sauce over chicken. Garnish. if desired. Serve immediately.
All this is done the night before: spray your bundt pan well and place evenly the frozen rolls in pan. Sprinkle the dry butterscotch pudding (instant will not work) evenly on top of rolls and sprinkle pecan pieces over pudding powder (add pecans 2nd, not last). Heat the butter to just melted, not hot in microwave and stir in brown sugar. If the butter is too hot, the brown sugar will separate and be hard to blend together pour brown sugar/butter syrup over rolls evenly. That's it! Place bundt pan in the cold oven overnight. When you arise the next morning, set the oven temp to 325°F Check the rolls FIRST before turning oven on to see if they rose over the top of the bundt pan. If they did, push the rolls hanging over back GENTLY. Don't remove rolls while the oven is heating, leave inches. Bake about 25 minutes until rolls seem firm on top and done in the middle, but don't over bake. Remove bundt pan from oven and let cool 5-10 minutes in pan (I usually wait only 5 minutes). Have ready a platter or pizza pan (holes covered) big enough to hold the rolls being careful not to burn yourself, place platter over the top of Bundt pan and quickly invert. Do this over the counter top so if some spills, it won't get on the floor. All that's left is to enjoy! Company or family will think you slaved hours, it looks so yummy. This is great for bake sales also. Tip: don't put over 22-24 at most rolls in the pan. I always use just 22. Any more and they will rise over the top of the pan and hang over. If this happens, while rolls are cooling, carefully push back the edges of the rolls and gently push down on the top of them. I use more butter and sugar than other recipes because my family really likes alot of caramel. However, you could cut back the butter to 1/2 stick and the sugar 1/2 cup. I just prefer too much to too little. The caramel can be scooped up and put toward the middle rolls.
Mix butter with brown sugar an d spread in bottom of pudding mold. Add fruit or nuts of choice. Prepare the cake mix with the egg and milk or water according to directions on package. Pour into a greased 2 to 2 1/2 qt pudding mold over fruit/nut mixture and cover with a lid, foil o greased double wax paper. Place the mold in a sauce pan of boiling water and keep the level of the water half way up mold during cooking. Steam for 1 1/2 hours. Unmold t he pudding while hot and serve with cream, ice cream, or custard. NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour. Alternately, fill individual molds and steam for 20-25 minutes. Bake remaining cake batter.
Combine cooked chicken, green onion, ONE tablespoon cilantro, soy sauce, ginger and garlic in small bowl. Mix well. Cover; refrigerate at least 2 hours to blend flavors. To serve, combine cream cheese and milk in small bowl. Beat at medium speed, scraping bowl often, until smooth (about 1-2 minutes). Spread cream cheese over bottom of serving plate. Spoon chicken mixture evenly over cream cheese to within 1/2 inch of edge. Top with remaining cilantro, peanuts and carrots. Drizzle with sweet and sour sauce. Serve with crackers. Note: Cooking time is actually the time for the chicken mixture to marinate.
Preheat oven to 400 degrees. Prepare a 13x9-inch baking pan by spraying it with non-stick cooking spray. Sprinkle 1/2 cup of the dry stuffing mix evenly over bottom of the pan; set aside. In a small bowl, add hot water to remaining stuffing mix; stir just until moistened; set aside. Place chicken pieces over dry stuffing mix in baking pan. In a medium bowl, combine soup, sour cream and vegetables. Spoon over chicken. Top with the prepared stuffing. Bake 30 minutes or until chicken is cooked through.
Combine hard cooked eggs (chopped fine), mayonnaise, chili powder, and salt & pepper. Spoon on the crackers and top with a dab of the taco sauce. Bake in 375 degree oven for 5 minutes.
Set oven temp to 350 degrees. Remove stones and place cut nectarines on the parchment paper in an oven proof dish or pan facing up. (The parchment may be molded into a black iron skillet, large enough to hold the peaches and may be served straight from the pan.) Drizzle honey, vanilla and sprinkle brown sugar over the top. Bake for 15 minutess, scoop up the juices from the bottom of the pan and coat nectarines and bake for an additional 15 minutes or until golden and sticky. Serve with yoghurt, drizzled with honey.
put all ingredients in medium bowl whisk well till blended. in plastic bag add marinade and 4 pork chops 1'' or thicker marinade for 5 -12 hours in refridgerater.
Preheat oven to 400 degrees. Line bottom of large baking pan with foil. Combine scallions, barbecue sauce, soy sauce, oyster sauce, honey, sugar, ginger, chili paste, and garlic in large bowl. Add chicken legs and toss till well coated. Place chicken in baking pan. Spoon any remaining sauce over chicken. Cover loosely with foil and bake 20 minutes. Remove foil, continue baking until chicken is browned and cooked through and sauce is thickened, about 20 minutes longer. Sprinkle with sesame seeds.
Preheat oven to 350 degrees. Cook noodles following directions on package. Rinse in cold water; drain In a large skillet, saute onions and mushroom pieces in butter. Combine with beaten eggs, cottage cheese, sour cream, pimiento, garlic, Worcestershire sauce, salt, pepper, hot sauce, 1/4 cup Parmesan cheese and egg noodles. Turn into a greased 1 1/2 quart casserole; sprinkle with remaining 1/4 cup of cheese. Place casserole in a pan containing 1 inch of hot water. Bake for 30 minutes or until hot and a delicate, golden brown.
Prepare cake mix as directed on box. Pour batter into a greased 11x17 cake pan and bake 12-15 minutes at 350°F Cool. Combine sugar, margarine, shortening, millk, vanilla, and salt. Beat until fluffy (10-15 minutes). Spread over cooked cake. Melt frosting in microwave for 20 seconds to soften. Spread frosting over white cream layer.
Preheat oven to 350 degrees. Stir together flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a large bowl combine brown sugar, egg and vegetable oil. Stir until well combined. Stir in flour mixture, oats and wheat germ (or flax seed). Drop by tablespoonfuls on baking sheet. Flatten slightly with glass (not too much if you like the centers a little soft). Bake for 8-10 minutes or until lightly browned.
Mix melted butter, brown sugar, heated honey and chopped pecans, and spread in the bottom of a deep dish pie plate. Place one pie crust over mixture, and smooth up along sides of pie plate. Spread sliced apples over pie crust and season with sugar, butter pieces, lemon juice, cinnamon, allspice and nutmeg. Cover apple mixture with top crust. Crimp edges of top and bottom crusts, and prick to allow steam to escape. Bake pie in a pre-heated 400 degree oven for 15 minutes; then reduce heat to 325 degrees and continue to bake for 1/2 hour more or until apples are tender and crust has turned flaky and golden brown. Let pie cool for 15 to 20 minutes, then invert onto pie platter and serve with pecan-caramel side facing up. Note: If you make this pie in advance, leave it in pie pan until 20 minutes before serving, then pop in a 325 degree oven for 5-10 minutes to let pecan-caramel glaze soften before inverting pie.
Preheat the oven to 375°F Grease and flour a 12-cup muffin tin, or line with papers and grease the insides of the papers. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven, cool the muffins for 5 minutes in the tin, then turn them out onto a rack to finish cooling completely.
Thick tahini with a peanut butter like texture is the best for this. If your tahini is really thin, thicken it up with a little cornstarch, arrowroot, or powdered sugar. Mix the tahini and sugar with an electric beater until blended together. Add the egg and baking soda, along with the vanilla or rosewater. Line a cookie sheet with parchment paper. Form 24 balls by hand or with a teaspoon, spacing them apart well enough. Make sure they're not too big, they WILL expand. Bake at 350F until puffy, about 10-12 minutes.
Keep potatoes covered with salt water until ready to use or they turn dark and loose much of their appeal. Place bacon in the bottom of the dutch oven, enough to make 1/8 inch in oven. Brown bacon in preheated oven with or without the lid on; If it's windy, or many people moving around - it's safer with the lid on. Add onions, and cook until transparent. Place potatoes in oven a layer at a time, seasoning as you go - Go easy on the salt because of the bacon. When all potatoes are in stir thoroughly so seasoning and bacon and grease are well distributed throughout. Place lid on oven and cover with coals. Beginners be careful, and inspect often - Some cooks say stir at each inspection, thus insuring the bottom isn't burning - Personally, I think this results in broken and mushy potatoes. I, after the initial stirring, leave them alone - If I'm doubtful about the bottom, I take a spatula or spoon and slip under the potatoes and lift enough to. check the progress then slip spatula out, leaving potatoes disturbed as little as possible by sampling frequently you can announce when done. (usually around 20 minutes). *my advice - go easy with the coals when you are beginning. Keep them well dispensed on the bottom of the oven and the top. Use your "tool" to turn the dutch oven around on the coals often and move the top around a bit to keep the temperature inside even*.
Spread beans over bottom of a large platter. Top with sour cream, then avocado dip. Garnish liberally with remaining ingredients (except tortilla chips). Refrigerate until ready to serve. Serve with tortilla chips for dipping.
In a very large bowl, mix the hash browns, sour cream, cream of mushroom soup, melted butter, grated cheese, and onion together. Spread into a large 9 x 13 inch casserole dish. Sprinkle with Parmesan cheese on top. In a pinch, you could use crushed cornflakes but you should top it with something. Bake at 350 degrees Fahrenheit for 1 to 1-1/2 hours.
Heat olive oil in a large pan. Add fresh garlic, fresh ginger, and onion. Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often. Add the chicken broth, water, chicken, and carrots. Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour). Add spinach and let cook for 5 minutes just before serving. Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.
Heat the oil in a wok or a nonstick pan. Add the garlic, then add the tuna and cook for 3 to 4 minutes, breaking the pieces as it cooks. Add the onions and poblano chile and continue cooking for 2 minutes. Add the tomatoes and oregano. Season with salt and pepper. Serve warm with tortillas and a squeeze of lime. Cook's Note: Chuck uses a disca on the show, but a wok will get the job done too!
Preheat oven to 375F Sift flour, baking soda, cinnamon and salt in a small bowl Cream sugars, butter and peanut butter in a large bowl Beat in egg and vanilla Gradually beat in flour mixture Stir in chocolate bits and peanuts. Drop teaspoons of dough on a greased baking sheet Press down slightly Bake for 7-10 minutes Edges will be set but the middles will still be soft. Cool on baking sheet for about 3 min. Remove to wire racks until cooled completely.
To make Shrimp Salsa: mix together the first 9 ingredients in a large mixing bowl; toss to combine; cover and refrigerate for 30 minutes. Add in the tomato and avocado; stir to combine; set aside. Add the beans and cumin to the container of a food processor or blender; process for 30 seconds or until smooth. Spread each chip with 1 teaspoon black bean mixture. Top each chip with 1 tablespoon shrimp mixture. Serve immediately.
Preheat oven to 325 degrees. With an electric mixer, mix the butter and sugar together until combined. Add the flour, water, salt, and baking powder to the bowl. Combine. Add the milk slowly until the batter is sticky. Dust hands with flour. Transfer dough from bowl to greased 9x9 pan. Gently flatten the dough in the pan. Bake for 1 hr or until the edges of the johnny cake are browned. The johnny cake will not rise much. (Every stove is different so while it's baking, keep an eye for the golden edges).
In the bowl of an electric mixer or in a large bowl, beat or whisk the eggs and sugar together until light and fluffy. Place the bowl over a pan of simmering water over low heat and heat, whisking until the mixture is thick and very warm (about 130 F) Remove from the water bath and continue beating until the mixture is cool. Combine the almonds, flour, zests, and spices in another bowl. Stir into the egg sugar mixture. Cover and refrigerate overnight. Place the oblaten on baking sheets 2 inches apart. Spread 1 rounded tablespoonful of the cookie dough on each oblaten, spreading to the edges of the wafers. Let the cookies stand, uncovered, for 1 hour before baking so that the top will dry. Preheat the oven to 350°F. Bake the cookies for 15 to 20 minutes, until the cookies are crusty on the upper surface, but still moist in the center. Remove the cookies from the baking sheet and cool on a wire rack. In a small bowl, stir the sugar and lemon juice together to make a thin glaze. Spread over half of the cooled cookies. Place the chocolate into a glass bowl and heat in the microwave at high power for about 2 minutes, stirring every 15 seconds, until melted. Spread the melted chocolate over the remaining cookies. Decorate with the almonds. Makes 42 to 48 cookies. The Great Holiday Baking Book Beatrice Ojakangas.
Grease a 9x13 inch pan. Arrange bread cubes in pan, put sausage over bread. Mix remaining ingredients and pour over sausage. Cover and refrigerate over night. Bake at 350 degrees for 45 minutes to one hour or until golden brown and the center is no longer wiggly.