HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 F. Set out baking sheets lined with parchment paper. Take one tortilla at a time and place between 2 slightly damp paper towels. Place in the microwave on HIGH for about 20 seconds, just to soften. Fold tortilla in half, then fold in half again- it should now be a triangle. Using small very sharp scissors, cut out holes like you would for a paper snowflake- but don't cut on the fold lines or it will fall apart. Unfold and it will have a pretty design. Set unfolded snowflake onto the baking sheet and process with the next tortilla, until all are cut. Brush each side lightly with butter(you may not need it all), bake 5 minutes, then flip over and bake another 3-5 minutes until golden and crisp. While these are baking, set out a sheet of wax paper on your counter, then top with a wire rack. Have a sifter ready to fill with the powdered sugar. As soon as the tortillas come out of the oven, set them on the wire rack and dust with the powdered sugar to coat. Let cool completely, then dust again right before serving. If you like, you can tie a ribbon through one of the holes to hang these decoratively.
Cook chicken tenders in olive oil in skillet until golden brown on both sides. Place in baking dish. Add broth, white wine, garlic, parsley butter Season to taste with salt and pepper bake at 350 for 25-30 minutes serve over white rice and enjoy !
Mix cream cheese, chilies, garlic salt and 2 tablespoons picante together. Spread on tortillas. Roll tortillas tightly, like a jelly roll and wrap in plastic wrap. When ready to serve, cut in 1/2-inch pieces. Serve with additional picante sauce for dipping.
In a small bowl, mix together the first 4 ingredients. Sprinkle mixture over the drumsticks; rub into the drumsticks with your fingers. Place turkey drumsticks in a large roasting pan. Cover and roast at 350 degrees for 50 minutes to 2 hours or until done. Mix together BBQ sauce and lime peel. Brush turkey drumsticks with BBQ sauce and continue baking for about 15-20 minutes, uncovered, or until heated through.
Oil grill and heat barbecue to medium-high. Meanwhile in a medium bowl, stir butter with cheese, basil and Tabasco. If too lumpy, mash with a fork. Scrape onto a piece of plastic wrap. Form into log 1 inches (2.5 cm) wide and tightly roll up. Twist ends of plastic wrap and place in freezer to chill while steaks are grilling. If making ahead, butter mixture will keep well in the refrigerator up to a week. Place steaks on grill. Barbecue, uncovered, 4-6 minutes per side for medium-rare. Remove steaks to plates. Sprinkle with salt and pepper. Let stand 5 minute Slice butter mixture into rounds and serve 1 or 2 rounds on each steak. Excellent with green and yellow beans and baked potatoes.
Put the olive oil and onion into a flameproof casserole. Saute over a medium heat, stirring occasionally, for about 10 Minutes until it begins to soften and turn golden. Add the garlic and cook for 2 minutes, then add the tomatoes and half of the chopped parsley. Cook at a gentle simmer for 10-15 minutes until the tomatoes begin to thicken. Slice the cleaned squid into 1. 5 cm rings. Divide the tentacle clusters in half. Add to the casserole. Season with salt and pepper. Stir well, cover and simmer gently for 20-30 minutes until the squid is tender. Stir in the peas, season again and cook for a few more minutes until they are done. Stir in the remaining chopped parsley and serve with plenty of crusty bread to mop up the sauce.
Preheat oven to 350 degrees and lightly grease baking sheets. In a medium mixing bowl stir together flour, baking powder, baking soda, cinnamon, and salt. Set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in pumpkin and egg. On low speed gradually add the flour mixture and mix just until blended. Stir in chocolate chips and walnuts. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets. Bake for 10 to 12 minutes. Transfer cookies to cooling racks to cool.
Bring broth and water to a boil in large pot. Add onion, celery, carrots, salt and pepper. (Remember you have a lot of broth to flavor). Add chicken. Cover and simmer over medium heat for about 1 1/2 hours. Remove chicken to slightly cool. Turn heat on high. During this time rip each biscuit into 3 pieces, add to pot coating each piece with broth. Cover, cook for about 7 minutes. Remove lid, gently flip or stir dumplings to cook other side. Cover for 7-10 minutes until dumplings seem sturdy. Taste gravy, salt and pepper to taste. Remove skin from chicken, and rip from bone into chunks. Add chicken back to pot, simmer on low for about 5-10 minutes. The dumplings will look like a large amount, but they will shrink as they cook. Also, they will float and cover the entire pot, so don't worry! Enjoy, they are delicious!
Peel and cut potatoes into fries. Soak in cold water until ready to use, but at least 10 minutes. In a bowl or zip bag, combine masa flour, cornmeal and Cajun seasoning. Blend well. Drain the potatoes but leave them wet. Dip fries into the seasoning mixture and shake to coat. Heat oil (375 deg.) in cast iron pan or deep fryer. Cook fries in the hot oil for 7-10 minutes until golden brown. Remove from fryer and drain on paper towels. Season with salt.
Mix dry ingredients together. Cut in shortening until mixture is fine. Mix together egg, milk, and apple and add all at once to dry ingredients. Mix quickly. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 20-25 minutes. Remove from pan and roll in melted butter and then in cinnamon and sugar mixture. Delicious!
Chop all ingredients. Cook until tender. Pour into heated jars. Clean rims of jars and place lids and rings on jars and tighten. Process in hot water bath. Remove from heat and tighten rings again. Set out and allow to cool completely before storing.
Preheat oven to 350°F Crumble graham crackers and Rice Krispies in a food chopper or food processor and whisk around until you have fine crumbs. Mix the graham mix and the remaining bottom layer ingredients together to form soft dough. I do this with a wooden spoon or bare hands. There is no need to get out a mixer for this. Firmly press the dough into a 9X13 pan. Completely cover the bottom of the pan in an even layer. Do not use a larger pan. You can use a smaller baking pan for a thicker bar. Mix all the top layer ingredients together, except the blueberries, mixing well. A wire whisk works well. Again, don't bother to get a mixer out. Gently mix in the blueberries. Pour the top layer mixture in the pan over the bottom layer. Make sure the blueberries are spread out evenly. Bake for 50-60 minutes. Chill completely before cutting and serving. Although it is difficult to wait so long, chilling overnight will give the custard plenty of time to set.
Mix the flour and dry mustard together. Heat the oil to 400 degrees. Cut the fish into approximately 7x2" wedges. With a mixer, blend the flour mixture, water, egg, sugar and salt. Dip each fillet into the batter coating generously. Quickly drop in the hot oil. Fry each fillet until dark golden brown (about 5 minutes); remove and drain ENJOY!
Steam vegetables separately until al dente. Set aside. Meanwhile heat in a medium pot oil and mustard seeds. When seeds start to pop add onion, garlic and crushed red pepper. Saute till translucent 5 to 10 minutes. Reduce heat to low add coriander, turmeric, curry powder, salt, cumin, cardamom, cinnamon, cloves and cook on low for 3 minutes. Add coconut milk and simmer (do not boil) for 2 minutes. Fold in steamed vegetables and honey if using. Heat through about 3 to 5 minutes. (do not boil). Serve over Rice.
Preheat oven to 350°. In 13x9" pan, combine 2 cups dry cake mix and melted butter; mix until crumbly. Press into pan. In large saucepan, combine pudding mix and milk, and cook as directed on pudding package. Pour pudding over cake mix in pan. Combine rest of dry cake mix, eggs and water until moistened and beat as directed on cake package. Pour cake mixture over pudding. Bake 30 to 35 minutes, or until top springs back when lightly touched. Remove cake from oven to a rack and cool. In small saucepan, combine first 3 glaze ingredients, heating until melted. Beat in sugar and vanilla until smooth. Immediately spread over cake. Refrigerate for 2 hours before cutting.
Preheat the oven to 350 degrees. Grease and flour 2-8 inch round pans. In a large bowl, beat oil, egg and vanilla for 1 minutes at medium speed, add sugars and beat 1 more minute. Add melted chocolate and beat 1 more minute. In a small bowl, combine flour, cocoa powder, baking soda and salt. Add that to the chocolate mixture in batches, alternating with water. Beat well after each addition. Add sour cream and mix well. Pour into pans and bake 30-35 minutes. Cool for 10 minutes, then remove from pans and let them cool completely before frosting.
Heat oven to 325 degrees. Lightly grease a loaf pan. In a medium mixing bowl with an electric mixer, cream the sugar, butter and chocolate. Beat in eggs, one at a time, add vanilla. Hand stir in flour mixture then the nuts. Pour mixture into loaf pan. Bake for 30- 35 minutes. Cool on wire rack. Cut into slices then halves.
In large bowl, combine dry ingredients. In blender, process flax seeds and 3 tablespoons water until thickened and frothy. Add sugar, bananas, oil and vanilla; process for 2 minutes. Add flax seed mixture to flour mixture and stir until just blended. Gently fold in blueberries. Divide batter among muffin cups. Bake at 375 for 19-24 minutes.
Heat 1 T oil in a large soup pot over medium high heat. Add sausage, and cook 3 to 4 minutes or until browned on all sides. Transfer sausages to a plate. Add remaining oil to drippings in pot to equal 1/4 C cup. Whisk in flour Cook over low heat, stirring frequently for about 20 minutes or until mixture is dark reddish-brown. Stir in onion, peppers, celery and garlic and saute over medium heat for 8 minutes or until softened. Stir in stock and next 9 ingredients . Bring to a boil, reduce heat, and simmer, covered for 30 minutes. Meanwhile cook grits according to package directions and and cheese. Cover and keep warm. Stir in sausage, shrimp, and crab sections and cook for about 3-4 minutes or until shrimp are just done. Do not overcook. Remove bay leaves and serve gumbo over cheese grits. Season with hot sauce if desired.
Heat oven to 375 degrees. Beat the butter in a large mixing bowl with an electric mixer on mediun to high speed for 30 seconds; add sugar, coffee crystals, baking powder, cinnamon, and 1/8 teaspoon salt; beat until combined. Beat in eggs until combined; beat in cocoa powder and as much of the flour as you can with the mixer; stir in remaining flour with a wooden spoon; stir in nuts. Divide the dough in half; shape into loafs, using flour on hands; Place loaves on greased cookie sheet about 5 inches apart on cookie sheet; flatten to 3-inches wide; Bake for 20 to 25 minutes or until firm and a toothpick insterted in center comes out clean; reduce oven temperature to 325 degrees. Cool on cookie sheet; transfer loaves to cutting board, cut each loaf diagonally into 1/2-inch-thick slices; Lay sliced, cut side down,on cookie sheet; bake for 8-minutes; turn slices over and bake 7 to 12 minutes more or until dry and crisp; transfer to racks and cool. For espresso drizzle, in a medium bowl dissolve instant espresso in 1 tablespoon water; stir in powdered sugar; add additional water, IF necessary, to make drizzling consistency, drizzle over biscotti's.
Combine sugar, sorghum and oil. Rinse sorghum from cup with hot water. Add 2 eggs. Mix together the following: soda, cinnamon, ginger, salt, and flour. Combine the two mixtures. Refrigerate dough overnight. Roll out and cut with cookie cutter. Bake at 350°F for 10 minutes.
Combine all ingredients in mixing bowl. Mix until moistened. Put in greased muffin tins. Bake at 375 degrees for 30 minutes.
Combine peas, ham, onion, thyme and water in a large Dutch oven and simmer for 1 1/2 to 2 hours. Add potatoes, rutabaga, celery root, leek and salt. and cook for another 30 to 45 minutes.
Place ice cream scoop in a bowl. Crush the graham cracker over it. Sprinkle with cinnamon. Drizzle with honey.
Put the kidney, cannellini, in a colander and rinse under cold tap, place in serving bowl with sweetcorn and green beans, add the onion add the lime juice and coriander and mix together. Break mackerel into large flakes using a fork and stir gently into the bean salad with sundried tomatoes. Serve with the bread preferably warmed.
Heat oven to 350F/180°C. Combine sherry, water, sugar, lemon juice and butter in a small saucepan. Simmer over medium heat about 5 minutes. While sauce is cooking, halve, pare and core pears. Arrange pears in a baking dish. Pour sherry sauce over pears. Cover dish. Bake about 35 to 40 minutes or until pears are tender. Serve warm or chilled, plain or with whipped or sour cream, if desired.
Fry bacon until crisp, remove and drain. From pan, drain all by 1/4 cup of melted fat. Cut apples, cored but not peeled, into 1/2-inch thick round slices. Mix flour with sugar and spices. Roll apple slices in flour mixture. Fry apple in fat until golden brown on both sides and apple is easily pierced and tender. Serve hot apple slices with crisp bacon slices. Makes 6 servings. From the Family Recipe Box, in Julie's handwriting (teenaged years).
Whisk together egg, milk, a pinch of salt, and a few grinds of pepper. Spray a 4-oz. ramekin with cooking spray. Pour egg mixture into ramekin, microwave on high until done; about 1 minute 30 seconds. Split one English muffin and toast both sides. Add cooked egg to one side of the English muffin and top with a slice of cheese. Top with other desired ingredients. Top with other half of English muffin. Serve.
Add breadcrumbs, salt, pepper, garlic powder and egg to minced meat (if you wish, you can add a bit of water) Roll into balls and set aside Brown diced onions in olive oil until golden in large skillet with a lid Brown the balls and gently turn them until evenly browned. During this step you can keep skillet covered, which prevents the balls from sticking. Add soup, paste, lemon juice, brown sugar and cover. Cook on low heat, mixing occasionally for 90 min. Serve with mashed potatoes or rice (recipe can be easily doubled or tripled).
Remove the crusts, if you wish and toast the slices of bread. Spread with butter and Gentleman's Relish. Cut each slice in half. Melt a small piece of butter in a saucepan. Put the milk, eggs and a pinch of cayenne pepper into a bowl and whisk well. Pour this onto the butter in the pan and stir over a low heat until it begins to thicken. Remove from heat and keep stirring, then add the capers. The mixture will become creamy. Place the toast onto two plates and divide the mixture between them. Cut the anchovies into thin strips and decorate the toasts by making a criss-cross pattern with them.
Mix all purpose flour and cooking oil to a peanut butter consistency. Spread about 3/4" thick in a baking dish. Bake at 350 until dark brown. (Be careful not to burn it! If you do, throw it out. It will be bitter). When done, add roux to 3 quarts boiling water. (Approx. 2 tablespoons roux to 1 quart of water). Add all remaining ingredients and your roux is complete! Double or triple the recipe if desired. Roux can be stored in an airtight container in the refrigerator or freezer for weeks.
Preheat oven to 350F and grease a bundt pan very well. Drain pineapple, reserving the juice. Prepare cake according to package directions, adding pineapple juice. Put pineapple evenly in the bottom of the prepared pan. Pour batter over the top of the pineapple. Combine cinnamon and brown sugar; sprinkle on top of batter. Swirl sugar mixture into batter with a table knife. Bake for 50 minutes or until a toothpick comes out clean when inserted. Poke holes in top, pour glaze all over and let set until cool. Turn out onto cake plate when completely cool and serve.
Melt the butter in a large saute pan; add in the chopped zucchini, onions, and salt; saute over medium ehat for 10-15 minutes, until the veggies are very soft without browning; set aside to cool for 20 minutes. In batches, puree the zucchini-onion mixture with the parsley; return the sauce to a clean saute pan; place over low heat. Bring a big pot of water to a boil; add salt and then add the rigatoni; cook to al dente. Drain, reserving 1/2 cup of pasta water. Toss the pasta in the sauce, adding some of the pasta water if the sauce is too thick. Serve right away sprinkled with shredded zucchini and Parmigiano-Reggiano and a drizzle of olive oil.
Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, sliced onions, and grated carrots in a large serving bowl. In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
In a medium size skillet, melt the butter over medium heat. Add the garlic and cook until aromatic, (about 2 minutes), stirring constantly, and taking care not to let the garlic burn. Sprinkle in the flour and whisk for about 1 to 2 minutes, just to get the flour a little heat and mix with the butter and garlic. Slowly whisk in the milk and cream cheese, whisking until the mixture is smooth. It will look curdled at first, but continue whisking for 2-3 minutes, it will come together to form a smooth, creamy sauce. Stir in the Parmesan cheese, salt, pepper and parsley. Stir until the cheese is melted and the sauce is the desired consistency. (Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce). Set aside and keep warm. In a large size Dutch oven or large size sauce pan, over high heat, bring 6 to 8 cups of water to a boil, add a dash of salt and about a tablespoon of oil to the water. Once the water is a consistent rolling boil, add your pasta and reduce heat to medium. Boil pasta until al dente, (about 8 to 12 minutes), stirring occasionally to keep the pasta from sticking together. In a medium size skillet, add 2 tablespoons butter over medium-high heat, add shrimp and scallops and salt, saute until shrimp turn an orange color, now, quickly and gently fold in the broccoli and crabmeat. Add the Alfredo sauce to the Al dente pasta, toss well to coat the pasta in sauce and then gently fold in the seafood mixture. Serve hot. Makes 4 to 6 servings of pasta and sauce.
An hour before serving: Pour the wine into a large container (a large cooking pot will do). Add sugar until the wine tastes as sweet as you desire. Add the vodka, brandy, and orange juice, stirring well. Add the sliced fruit and stir to mix. Just before serving: Add the Seven-Up, stirring gently. Add ice cubes to chill.
Preheat oven to 400*F. Line or grease muffin tin. Beat egg, mix with milk. Add wheat germ to milk and egg mixture- let stand a minute or two to 'hydrate'. Sift dry ingredients into slurry mix. Add oil and honey and stir. Fill muffin cups about half full. Bake 15-20 min.
Boil the pasta according to package directions. In the meantime, sautee the garlic, onion and bell pepper in olive oil. If you need more moisture, use Pam cooking spray. When tender add diced tomatoes, basil, sweetener, and sliced kielbasa to tomato mixture. Heat through. Drain pasta, toss with tomato mixture. top with Parmasan cheese. serve with warm garlic bread and green salad.
Heat the evoo in a deep skillet over medium to medium high heat. Add the garlic, bay leaf, mushrooms, onions, celery, and peppers. Saute for a couple of minutes, then add the eggplant and season everything with salt and pepper and the fresh herbs. Cook for 15 minutes or until the eggplant is tender. Deglaze with the wine and scrape up the vegetable bits from the bottom of the pan, then stir in the tomatoes or tomatoe sauce and heat through. Turn off the heat and discard the bay leaf. Let the veggies stand a few minutes, then stir and serve with the warm crusty bread and butter.
Mix the rum, honey and ginger together and pour over the shrimp. Marinate for two hours. Thread shrimps onto skewers so they remain flat and grill over hot coals turning and brushing with the remaining marinade until just done (about three minutes). You can also saute the shrimps in a saute pan over medium high heat, pouring some of the marinade over the cooking shrimp.
Preheat oven to 350 fareheight. Butter 2 8-inch cake pans (square or round, either works),and set aside. In a large bowl ( mixing bowl, if you have one ), cream butter and sugar together until well mixed. Add eggs one at a time,beating well.Add sour cream, and mix well. In a small bowl, mix the flour,baking powder,baking soda,and salt together. Add the dry ingredients to the butter mix, and mix well.the batter will be stiff. Stir in the vanilla, lemon zest, and cherry preserves. Spread batter evenly in the pans, and place in oven. Bake 20-30 mins, or until a toothpick comes stuck into the center comes out clean. When cooled, a confectioners sugar & lemon juice icing goes very well. Enjoy.
Preheat oven to 400F degrees. Saute ground beef in nonstick skillet until no longer pink. Add pizza sauce. Cook on low for 2 minutes. Spread bun halves on cookie sheet. Top with sauce, pepperoni and mozzarella. Sprinkle with parmesan. Bake for about 10 minutes or until cheese is melted.
POund chicken breasts to 1/2 inch thickness. Mix flour and pepper together. Dredge chicken in mixture. Lay flat on cookie sheet, cover with plastic wrap and flash freeze for 1 hour. Mix together butter, lemon juice, honey, and soy sauce. Place in a 1 quart size freezer bag. Freeze glaze. Place frozen chicken breasts in a separate bag and freeze. On cooking day allow chicken and glaze to thaw in the refrigerator. Place chicken in baking dish and pour glaze over. Bake at 350 F for 1 hour. Glaze will thicken as it cooks.
In crock pot add onion, bay leaves, celery, parsnips, jalapeno, and garlic, cumin, oregano, salt, black pepper, chile powder, both canned tomatoes, as well as beer. Add tofu and canned beans (undrained). Stir to combine. Cook on low for 8 hours covered. Remove bay leaves before serving.
Combine instant coffee granules with water in a tall glass and stir until dissolved. Add the Almond Breeze (or low-fat milk of your choice), syrups and sweetener and stir. Add ice cubes and if desired top it off with whipped cream and a little chocolate sauce!
Thaw and rinse shrimp. Pat dry with paper towel and sprinkle with a little salt. Place shrimp in glass bowl or parfait glass and pour desired amount of cocktail sauce on it. Serve with a lemon wedge or two. Enjoy!
Prepare mashed potatoes per package instructions. Add optional chives, and salt & pepper to taste; set aside. Brown ground beef with chopped onions; drain. To ground beef, add minced garlic, Worcestershire sauce, A1 sauce and ketchup. Mix and cook for about 10-15 minutes to allow flavors to blend. Add salt and pepper to taste. Put ground beef mixture in the bottom of a 9x13" dish. Spread evenly and pat down firmly. Layer frozen corn over ground beef, then frozen peas over the corn. Add a pinch of salt and pepper. Spread the mashed potatoes over the peas. Bake at 350°F for 30 minutes. Serve.
Preheat oven to 400°. Melt butter/oil on medium/low heat in small saucepan. Cover phyllo with barely dampened kitchen towel (not paper). In a bowl, combine cheeses, oregano, pepper flakes, salt, and pepper. Mix well. Brush baking sheet with oil/butter mixture. Place 1 sheet phyllo in center. Brush with butter-oil. Add 2nd sheet of phyllo, brush with oil. Add 3rd sheet, but do NOT brush with oil. Just sprinkle a LITTLE (i.e. ~2 TBS) of the cheese mixture on top. Add another layer of phyllo. Repeat, until all phyllo is used. Brush top layer with butter/oil. Sprinkle with 1/2 of the remaining cheese. Sprinkle with the scallions, then the tomatoes, evenly over the top of the pizza, leaving a 1-inch border around edge. Season the tomatoes with salt, and sprinkle the remaining cheese on top. Trim the edges if desired. Bake on the TOP shelf of the oven until cheese is melted and phyllo is golden and crisp on the edges; 20-30 minutes. Good with a Pinot Gris, Pinot Grigio. Sangiovese or Chianti wine.