HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425. Melt chocolate squares in the microwave. Beat melted chocolate with brown sugar until thoroughly mixed. Add eggs, one at a time. Add corn syrup, bourbon, molasses, and salt. Check to see that there are no lumps--this mixture is sticky! Fold in pecan halves with a spatula. Pour into the pie shell and bake for ten minutes at 425. Lower oven temperature to 325 and back for about 30 minutes more, or until a knife comes out clean from the center.
Cut the squash length-wise, discarding the cores with the seeds. You just want the flesh and skin. This is where the flavor is. The seeds are mainly water. Heat the onions in a saucepan until just soft. Add the squash and season with salt. Heat for another 5 minutes. Add just enough water to cover the vegetables and the cinnamon stick. Bring to a simmer and cook until the squash are tender. Remove the cinnamon stick and puree until smooth using an immersion blender or transfer the soup to a blender and puree until smooth. Chill the soup in the refrigerator for 30-minutes to an hour. To make the basil oil garnish, use a mortar and pestle to mash together chopped basil leaves, grated lemon zest, minced garlic and olive oil. You might also use a mini processor. Ladle the chilled soup into bowls, drizzle with the basil olive oil and serve.
Cook egg noodles to package directions and set aside. Drizzle olive oil in skillet and cook the beef strips over medium heat, until browned through. Sprinkle the packet of fajita seasoning over the beef strips and stir making sure it is dissolved and coats the beef. Pour the entire jar of pasta sauce over the beef. Stir to combine. Turn down heat to medium-low and cook until sauce is bubbly. Remove skillet from heat, stir in 1 tablespoon sour cream to sauce/beef mixture. Serve sauce/beef mixture over bed of egg noodles, with a dollup of sour cream on top, and sprinkle with diced tomato and green onion tops.
Preheat Oven to 350. Wash and Halve and pit Peaches, place in greased pie plate or similar style pan cut side up. Mix together butter and sugar until smooth (mixer not required) stir in crushed almonds. Top each half of peach with topping. If desired, sprinkle with a little brown sugar and drizzle 1 ounce of Grand Marnier, Cointreau or similar liquer over peaches. Bake Uncovered approx 20 minutes, peaches are done when topping is browned and peaches are softened, bake longer for a softer peach. Use this recipe for baked apples or pears, increase baking time for harder fruits. When serving top with some of the sauce that forms in the pan and Whipped cream.
Whisk the ingredients together and heat gently. Garnish with a cinnamon stick.
In a large skillet, brown pork chops on both sides and place in a 5 quart slow cooker. Combine pineapple juice, brown sugar, and vinegar and mix well. Pour brown sugar-vinegar mixture over pork chops. Cover and cook on low for 4-5 hours. Serve over hot cooked noodles.
Melt butter in a Dutch oven over medium heat. Saute onions, carrots and broccoli until onions are translucent (6-8 minutes). Add mushrooms, squash, garlic and water then saute for 2 minutes longer. Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 minutes or until veggies are tender and flavors are well-blended. Serve over cooked pasta. Sprinkle Parmesan over the top and serve.
Mash bananas. Add remaining ingredients except chocolate chips and mix. Add chocolate chips and stir (I start with the 1/2 c and add more if it looks like too little.). Pour into grased muffin tins and bake at 350 for approx 15-20 minutes (until toothpick comes out clean).
Add softened cream cheese, protein powder and extract to the Splenda mixutre and mix in the food processor. Pour into bowl and add Cool Whip to the consitency you like, stirring in gently to mix well.
Cut off and discard chicken wing tips; cut wings in half at joint. Combine chicken, lemon juice, and garlic, tossing gently. Let chicken marinate 20 to 30 minutes, stirring occasionally to re-coat. Meanwhile, line a 15 x 10-inch jellyroll pan with aluminum foil; lightly grease aluminum foil and set pan aside. Preheat oven to 400 degrees F. Combine flour and next 7 ingredients in a large heavy-duty zip-top plastic bag; seal bag, and shake to mix ingredients. Remove chicken from lemon juice mixture, discarding lemon juice mixture. Place chicken, a few pieces at a time, in bag with flour mixture; seal bag, and shake to coat chicken. Place chicken on prepared pan, brush with oil. Bake at 400 degrees F for 30 minutes or until done.
Wash the beans and drain. Set aside. In a big oven-proof saucepan, melt the pork lard. Add onions and cook at medium heat, stirring, 2 to 3 minutes or until soften. Add maple syrup, molasses, tomato paste, pepper, salt and mustard powder. Stir. Add the beans and cover with water. Cover and cook in a preheated oven of 250 F overnight or at 350 F for at least 7 hours (add more water if needed).
Cream butter and sugar in large mixing bowl. Add eggs one at a time, beating well after each addition. Sift together flour, baking soda, baking powder and salt. Gradually addo to creamed butter. MIx in bananas; fold in walnuts, chocolate and cherries. Pour into greased 9" x 5" x 3" loaf pan. Bake at 350 F for 60 minutes, until toothpick inserted in center of loaf comes out clean. Cool 10 minutes before removing from pan to wire rack.
Spread 2 tbsp ranch dressing on 2 tortillas. Put cheese, chicken, and bacon on top of the ranch. Sprinkle red pepper flakes on each one (optional). Top with remaining tortilla. Heat pan. Spray with Pam. Place quesadilla in pan. Cook each side 1-2 minutes until cheese melts and tortilla in slightly browned.
Pat pork dry with paper towels and rub with 1 t thyme, 1 t sage, 2 t salt, and 1 t pepper. Arrange roast in roasting pan fat side up and cook at 300 degrees until beginning to brown - about 3 hours. While roast is cooking, combine onion, mushrooms, broth,1 c water, bay leaf, 1/2 t thyme, and 1/2 t sage in a small bowl. When roast is beginning to brown add contents of the bowl to roasting pan and continue to roast until skewer inserted meets no resistance, about another 3 hours. Transfer roast to cutting board, tent with foil and let rest for 30 minutes. Discard onion and bay leaf and strain contents of roasting pan through fine mesh strainer into fat separator. Reserve mushrooms. Pour defatted pan juices into measuring cup (should be about 1 c) and add water to make 1 1/2 cups. Transfer 2 T fat from separator to large saucepan and heat over medium high heat until shimmering. Stir in 2 T flour and cook until golden, stirring constantly (1-2 minutes). Slowly whisk in pan juices and bring to a boil. Add mushrooms and simmer over medium-low heat until gravy is slightly thickened, about 5 minutes.
Remove steaks from freezer and let thaw for at least an hour. The meat will be a lot easier to cut thin if partially frozen. To prepare steak, using a very sharp knife, cut steak at an angle into thin slices and then chop again into smaller pieces, sort of like stir-fry but smaller. Set aside for later use. Rinse red bell pepper, and cut into a coarse dice. Peel onion and chop into a coarse dice. Set aside. Prepare hash browns according to package directions, except break hash browns up rather than make into a patty. You want them to be nice and brown. When hash browns are done, remove from skillet and set aside. Add a tad bit of oil to the same non-stick skillet used to cook the potatoes. Saute the chopped red pepper and onion together for 2-3 minutes or until the onion starts to caramelize. Add the chopped steak to skillet and continue to stir-fry until done, about 4-5 minute more. Return hash browns to skillet with meat, onions, and peppers and toss together over low heat until well incorporated. Remove lid from Cheez Whiz jar and heat in microwave for 45 seconds. Pour about half of the Cheese Whiz over steak and potatoes. Serve immediately. Recipe makes 4 - 6 servings.
Trim fat from steak. Rub steak with pepper, garlic, and salt. Heat oil in a large skillet over medium-high heat. Add steak; cook 6 minutes on each side or until steak is desired degree of doneness, basting with vinegar. Cut steak across grain into thin slices. Drizzle lemon juice over steak.
In a large saucepan combine the cider, the cinnamon stick, the cloves, the orange and the ginger and simmer the mixture for 20 minutes. Strain the mixture through a fine sieve into a heat-proof pitcher and serve the mulled cider warm.
Snap tough ends off asparagus, set aside 2 whole spears, chop the remaining asparagus. Combine chopped asparagus, ricotta cheese, soy sauce and 1/8 teaspoon cayenne pepper; Set aside. Clean mushroom and carefully remove stem. Slice the tomato, nice thick slices. To build the stack: Build the stack as the bottom of the mushroom browns. Rub butter on a non-stick ovenproof fry pan, heat on the top of the stove, and place mushroom, top down in fry pan. Sprinkle with salt, thyme and a few grains of reserved cayenne pepper. Place one tomato slice on top of mushroom and sprinkle with salt, thyme and a few more grains of reserved cayenne pepper. Spread the ricotta cheese mixture evenly on the tomato slice; place another tomato slice on top of the cheese mixture. Sprinkle with salt, thyme and remaining few grains of cayenne pepper. Place the reserved 2 whole asparagus spears on top of the tomato slice, cutting the broken ends to fit. Sprinkle with Parmesan cheese. Place on middle rack in a 400°F oven for about 20 minutes or until heated through and the Parmesan is melted. Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese. Make one or repeat to make more.
Cut fish fillets into large chunks. Drain pineapple, reserving juice. Add water to juice to make 1-1/4 cups. Combine pineapple mixture, vinegar, brown sugar, cornstarch, soy sauce, salt, and garlic salt and blend well. Saute fish in oil for 10 minutes or until fish is firm and white. Add liquid mixture and cook and stir 5 minutes or until sauce has thickened. Add water chestnuts, bell pepper, tomato and pineapple and cook until vegetables are heated through and fish flakes easily with fork.
Preheat oven to 450°F (230°C). Fill 4 tin pie plates with rock salt and arrange oysters on the half shell on each. In a skillet heat the butter, add the parsley, celery, shallots and garlic and cook 3 minutes. Add the watercress and fennel and cook until the watercress wilts, about 1 minute. Pour the mixture into the container of a food processor and add the remaining ingredients. Blend until the sauce is thoroughly pureed. Place 1 Tbs of the sauce on each oyster and spread to the rim of the shell. Bake the oysters just until the sauce bubbles, about 4 minutes.
Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet. Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, then add: meatballs, pineapple tidbits, green pepper, and cherries; heat through.
Preheat the broiler on your oven. Spray a broiler pan with nonstick cooking spray. Cut bacon strips in half. (It's easier to work with shorter pieces). Place brown sugar in a shallow dish or pie plate. Dredge bacon slices in brown sugar being sure to really press the sugar onto the meat. Place bacon pieces on broiler pan and sprinkle with remaining sugar. Broil until bacon is done and sugar is caramelized and slightly firm.
Arrange crackers on two napkin lined plates. In medium, microwave-safe bowls, microwave butter on High for 10 seconds to soften. Add cheese to butter and blend well. Then, stir in yolk of the egg and the shrimp. In a small bowl, beat egg whites until stiff peaks form. Fold into the cheese and shrimp mixture. Top each cracker with a teaspoonful size of the mixture. Microwave 1 plate at a time, uncovered on High for 1 minute or until hot.
In a greased 2 1/2 quart baking dish, layer potatoes and onion. (Layer ham also if you have decided to add it.) In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayo, parmesan, bacon bits, garlic, thyme, and 1/4 cup of the cheddar; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika and rest of cheddar. Cover and bake at 325 degrees for 2 hours or until tender.
Mix all ingredients together. Place in a crockpot. Cook on high for 4 hours. Note: I didn't use the beans. It was milder than I thought it would be so next time I would add some taco seasoning, mild green chilies or olives.
In a saucepan, combine apple, apple juice, oats, cinnamon and salt. Bring to a boil over medium heat; boil for 1 minute, stirring occasionally. Remove from the heat; stir in walnuts, honey and vanilla. Cover and let stand for 5 minutes.
Heat oven to 425°F Grease a 9 x 13-inch roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in pan, then cover with onions, peppers and lemon. Roast until chicken is cooked through and onions are very tender, about 35 minutes. Spoon pan juices over the entire mixture halfway through roasting. Remove chicken from oven and let rest 5 minutes before serving.
Prep beef by washing and cutting up into bite size cubes. Set aside. Heat oil in a large skillet. Add garlic and onion and cook on medium heat until onion appears clear. Add green and red peppers. Stir in first tbsp berbere spice. Cook until vegetables are all soft. Add meat and tbsp of butter. Stir in second tbsp of spice. Continue to cook on medium heat, stirring often. Salt and pepper to taste. Serve over prepared couscous or with injera.
Preheat oven to 425°F. In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5-10 minutes. Let set a while before slicing.
Heat oven to 375. In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, mixing well. In separate bowl, sift together flour, baking soda and salt. Stir in oats. Add dry ingredients (by hand) to butter mixture in several addisitions, mixing well after each addition. Stir in cranberries and white chocolate. Drop by rounded teaspoonfuls onto ungreased cookie sheets (I use parchment paper). Bake 10-12 minutes. Transfer to wire rack. Cool completely and store tightly covered. NOTE - To use Quick Quaker Oats, decreas flour to 1 1/3 cups.
Pour hot water in large bowl. Add milk, yeast, and stir to dissolve. Add oil, sugar, salt, and eggs. Beat well. Add 2 cups, or enough flour to make a soft dough. Blend thoroughly. Add rest of flour, in 1/2 cup increments, kneading well after each addition, until dough is elastic and easy to work with. Place dough on floured surface, cover, and let rest 10 minutes. Roll out, cut in 4 inch squares, and place a couple of tablespoons of filling in center of each square. Fold and seal tightly around all edges. (Filling recipe follows). Place each filled square on greased cookie sheets, and bake in a 375 degree oven for about 15-20 minutes, or till a nice golden brown. Remove from cookie sheet and set on cooling rack. Filling: In large skillet, melt oleo some, then add meat, and brown and drain. Shred cabbage, and add to meat. Chop onions; add to cabbage/meat mixture. Add salt and pepper, or seasonings of your choice. Stir well. Cover, and steam mixture about 20-30 minutes. Cool down to where it's comfortable to handle and then spoon onto dough squares.
Spray large skillet with cooking spray. Add tortillas, onions and chicken to skillet. Cook over medium-high heat for about 7 minutes, stirring frequently or until tortillas are crisp and lightly browned. Add the black beans, tomato sauce, and enchilada sauce; mix well. Cover skillet and cook for about 5 minutes. Stir once again. Top with the cheese. Cover skillet for about 1 minute to melt the cheese. Remove from heat. Scatter dallops of sour cream around on top of the cheese. Sprinkle the dallops with the cilantro. Serve.
Heat the oil in a large skillet, turn heat to medium add onions mushrooms and garlic, stir fry until well browned. Add carrots cook for a further 3 minutes. Add Tomatoes, stir. Add peas stir cook one minute. Crumble the veggie ground round into the skillet, mix well. Cover and let it heat through over med-low heat, stir a couple of times (apprx 10 minutes). Serve with cooked pasta or rice. Divide the salsa over each serving on the plates or serve it on the side.
In slow cooker, combine chicken, broth, vegetables and seasonings. Cover and cook on LOW 6 to 8 hours, or cook on high for 3 to 4 hours. Makes 8 of chicken rice soup.
Lightly score chicken breasts 3 or 4 times with a sharp knife. Place in a med bowl. Sprinkle with lemon juice. Toss to coat. Combine yogurt, garlic, ginger, cardamom and red pepper in a small bowl. Add to chicken. Coat well with marinade. Cover and chill for at least 1 hour or over night. Remove chicken from refrigerator 15 minutes before cooking. Preheat broiler. Line broiler pan with foil. Arrange chicken on foil without the chicken touching. Brush with remaining marinade. Broil 3 inches from heat for 5 to 6 minutes or until chicken is no longer pink in the center.
In a Dutch oven, heat oil and brown the chicken over high heat until well browned. Pour in the red wine and garlic. Cover tightly for 10 minutes. Pour in water, salt, pepper, beef bouillon cubes, onion, mushrooms, parsley, salt and pepper Cover tightly and cook over medium heat for 40 minutes or until done.
Preheat oven to 350°F. Mix egg and milk together. Combine flour, baking soda, salt, paprika, and sesame seeds in a paper bag (recipe was written before "Ziploc" bags -- you can use either). Dip chicken pieces in egg mixture, then shake in bag. Place pieces skin side up on a baking sheet. Drizzle melted butter over chicken pieces. Bake about 1 hour, until done.
Brown onion, capsicum and chicken together in oil, add the rest of the ingredients and stir till combined, cook on low heat until chicken is done. Add the veggies and cook for further 3-4 minutes until they are heated through. Serve on rice.
Preheat oven to 300°F. Heat 1 teaspoon ghee in a non stick fry pan. Trim chicken thighs of visible fat and season with the salt, pepper and paprika. Brown on both sides in the heated ghee and transfer to a casserole dish that has a tight fitting lid. My favourite is a Le Creuset oval casserole. In the same fry pan add the additional 1/2 tablespoon ghee and saute the onions and garlic until soft. Add the curry powder and cook further 2 minutes. Add lime juice, fresh ginger, crushed tomatoes, coconut milk, sugar, chopped cilantro, cinnamon sticks and bay leaves. Pour over chicken - mix so all is coated - cover with lid and bake up to 1 1/2 hours or until chicken is tender. SAMBALS are condiments that are served in small dishes as compliments to the curry: 1) Mix together chopped tomatoes and finely chopped onion sprinkled with salt, place in a serving dish and set aside. 2) Sliced bananas. 3) Peach Chutney 4) Lime Pickle 5) Toasted coconut to sprinkle. 6) Papadoms 7) Naan bread. LEFT OVERS FOR BREAKFAST: If you have left over gravy - add a couple of halved hard boiled eggs and serve on toast for breakfast the next day!
Warm milk in microwave for 40 seconds on high, run egg under tap water for a minute if its cold. Add ingredients in the order suggested by the manufacturer, except the chocolate chips and the nuts. Set the cycle to sweet/nut/fruit cycle, 1 1/2 lb loaf. Check the dough after about 5 minutes, if its too wet then add a tablespoon of flour at a time, if its too dry then add a tablspoon of water at a time, until dough forms a smooth round ball. Add the nuts and chips at the add-in beep.
Sift flour and salt. Rub ghee evenly. Add water& make a stiff dough. Add mint paste. Mix well. Keep aside for 30 minutes. Divide the dough into 10 parts. Shape them with your palm and flatten them. Roll each part into a round. Place one at a time on a hot griddle. Shallow fry with ghee. Serve hot with a raita of your choice.
Position a rack in the middle of the oven. Preheat the oven to 350°F Line 12 muffin tin cups with paper cupcake liners. Make the swirl and topping: In a small bowl, stir the sugar and cinnamon together. Make the cupcakes: In a small bowl, mix together the grated apple and the 2 tablespoons cinnamon sugar; set aside. In a large bowl, stir the flour, sugar, baking soda, and salt together. Make a well in the center of the flour mixture and add the eggs, oil, and vanilla, stirring until blended. Stir the reserved apple mixture, with any juice that bas been released. Spoon about 2 tablespoons of the batter into each paper liner. Sprinkle 1/2 teaspoon cinnamon sugar over the batter in each liner. Spoon the remaining batter over the cinnamon sugar, using a scant 2 tablespoons of batter for each cupcake. Use a pastry brush to dab the top of the batter with the melted butter. Sprinkle the remaining cinnamon sugar over the top of the cupcakes. Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.
In a large bowl, mash the yeast cake with the sugar (note: the compressed yeast cake can be substituted with a package of active dry yeast; to activate, follow the directions on the package). Beat the 3 eggs and add to the yeast mixture. Heat the milk to very warm and dissolve the butter in it. Let cool slightly. Add to the yeast/egg mixture and add the flour, salt, grated lemon rind, vanilla extract and the dried fruit (I like cranberries, raisins, walnuts.) Mix well to blend all ingredients, but do not knead. Grease (here's where Kittencal's pan coating comes in handy, #78579) a 9-1/2 inch Babka pan, brioche mold, Bundt pan, or other tube pan and fill with the dough to about 1/3 full. (I use two 8" fluted babka pans.) Cover with cloth and let stand in warm place for about 2 hours (until the Babka dough has doubled in size.). Towards the end of the rising, preheat the oven to 350 degrees. When risen, place the Babka inside and bake it for about 40-45 minutes. (Note, if you use bakeware that is dark or colored on the outside, set the oven at 325 deg Fahrenheit.) It is fully baked when a wooden pick comes out clean. Should be a medium brown. If too light it will be underdone and damp. After baking, remove the Babka from the oven and let it cool for a few minutes. Carefully remove from pan and dust it with confectioner's sugar or glaze with icing. For the icing, combine the confectioner's sugar, lemon juice, and boiling water in a small bowl and mix together. If you glaze the Babka with the icing, sprinkle it with chopped walnuts, slivered almonds, raisins or finely chopped candied orange rind, before the icing sets. Let it cool completely before serving. Wrap leftovers tightly with plastic wrap for storage at room temperature. For longer storage, you can freeze the Babka, tightly sealed in a plastic bag. Cooking Tips: Soak dried fruits in brandy or Grand Marnier before using.
Cook pasta in 8-quart pot according to package directions; drain. Keep pasta hot. Brown meat in 6-quart pot over medium-high heat. Season with salt and pepper, if desired; drain. Add onions; cook until tender. Stir in spaghetti sauce and undrained tomatoes; cook 5 minutes, stirring occasionally. (Pour half of sauce into freezer container; cool, cover and freeze for another meal.). Add zucchini to remaining sauce; cover and cook over medium heat 7 to 10 minutes or until zucchini is tender. Serve sauce over hot pasta. Sprinkle with grated Parmesan cheese and garnish, if desired.