HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl with mixer at medium speed, beat together the first 4 ingredients till light and fluffy. Add eggs and vanilla; beat 2 minutes. Blend in baking soda. Stir in oats and remaining ingredients. Dough will be very stiff and crumbly. Drop dough by 1/3 cup measures, 4" apart on a ungreased baking sheet. Flatten with a spatula to 3 1/2" cookies. Bake in 350 oven for 12-14 minutes or till golden. Remove and cool on racks. NOTE: If you need more than 22 cookies, you may use a 1/4 cup measure, but they will not be quite as huge as the other measure.
In 12" nonstick skillet cook mushrooms, covered, in hot butter 5- 7 minutes, stirring twice. Remove mushrooms with slotted spoon; set aside and keep warm. Stir the cream, chives, and lemon peel into the skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, 5 minutes or until mixture is slightly thickened and bubbly. Stir in reserved mushrooms; heat through (do not cook longer or mushrooms will thin sauce). Season with salt and pepper. To serve: for each appetizer serving, sprinkle about 2 tsp of crushed croutons on each plate. Top with 3 mushrooms and about 1 tbsp of the cream sauce.
Dissolve jello in hot water. Add frozen strawberries to jello and stir until partially thickened. Stir 1/2 cup juice into cool whip. Divide into 4 dessert cups. Top with strawberry mixture. Top with additional cool whip, if desired. Chill 1/2 hour.
In a 12 inch dutch oven cook onions until they are clear. Add remaining ingredients, except ribs. Cook for 15 minutes, just simmering, stir often. Add ribs and cover with lid. Cook in a slow oven, 250 degrees, for 2-3 hours or until tender.
Whisk all ingredients together in a bowl. Place drumsticks in half the pineapple juice mixture in a large resealable plastic bag; refrigerate 1 hour. Reduce remaining mixture in a saucepan over medium-high heat until thickened; set aside for basting. Preheat grill to high. When hot, turn off one burner, leaving the other lit. Remove drumsticks from marinade. Arrange on UNLIT portion of the grill. Cook chicken to an internal temperature of 165 degrees (about 40 minutes). Baste with reserved glaze regularly. Turn after 20 minutes; continue basting until done.
Melt butter in heavy skillet. Add sugar and curry powder Stir. Add peanuts and stir over medium heat for about 3- 4 mins. Remove to baking sheets. Stir peanuts to separate them. Cool.
You need about 3 1/2 cups zucchini-- about 3 medium size zucchinis should do it. Grate it coarsely with a vegetable shredder/peeler, food chopper, mandolin, etc. Place the zucchini in bowl and lightly salt then let sit for 15 minutes and. squeeze out all the water that is rendered. Roll in a towel and twist. again. This is to remove all the water-- if you don't remove the water, it won't bake right. Mix with the rest of ingredients in a bowl. Grease a pizza stone or 10" baking dish with cooking spray, then place the dough into it. Bake at 350F until the top is dry and lightly browned, about 20-30 minutes. To eat right away, add your favorite sauce, cheese, and toppings then bake at 350 for another 15-20 minutes.
Cut the chicken into 1 inch cubes. Put in a mixing bowl and rub with the lemon juice and 1/2 teaspoon of salt. In a separate bowl, mix the yogurt and flour, whisking to combine well. Add the remaining 1/4 teaspoon salt, and the ginger, garlic, cayenne, turmeric, cumin, and garam masala. Mix well, then pour the yougurt mixture over the chicken. Mix to coat all of the chicken pieces, then set aside for at least 15 minutes. (You could leave in the refrigerator overnight at this point, if you wish.). Preheat your broiler or grill to high heat. Thread the chicken onto skewers (remember to soak the skewers first if you are using wooden ones, so they don't burn). Place on a broiling pan (if using the oven) or directly onto the grill grate. Baste with half of the melted butter. Cook for five minutes, then flip and baste with the remaining butter. Cook for 2 - 3 more minutes, or until the chicken is cooked through. Serve immediately.
Stir together salsa, juices, yogurt, salt, and mustard. Pour over chicken; cover and refrigerate for 30 to 45 minutes. Remove chicken and reserve marinade. Broil in pan 5 to 6 inches from heat for 10 minutes. Turn chicken over and and brush with reserved marinade mixture. Broil for 15 minutes more.
Beat eggs until light yellow in color; add sugar, butter, vanilla, zest and continue mixing. Sift flour and baking powder and add to wet ingredients and mix well. Preheat oven to 400 degrees. Place a tablespoon of batter into each well-greased, madeline mold. Bake for 8- 12 minutes or until light golden in color. Turn out madelines and cool. Dust with confectionery sugar. Serve.
Prick sausage casings several times& cook in lightly salted, boiling water for 3 minutes. Drain, cool& slice into rounds about 1/2 inch thick. Melt butter& oil in a very large skillet. Add sausages, onion & garlic; cook on medium heat until sausages are lightly browned. Add peppers & zucchini & cook for 2 minutes. Bring a large pot of lightly salted water to a boil. Add penne & cook, according to package directions, until al dente (approx 9 minutes). Drain well. In the meantime, add tomato sauce, salt, pepper & cumin to the sausage mixture. Simmer, stirring occasionally, for about 6 minutes or until sauce starts to thicken. Add vodka & cook for another minute, stirring constantly. Add the cream, nutmeg& Parmesan; simmer for 2 minutes, stirring constantly. Add pasta to skillet; toss or stir well and serve sprinkled with parsley & additional Parmesan.
Season your chicken and cook for about 10 minutes on medium low heat or until easy to pierce with a fork and no longer pink. (If you have a George Foreman grill it may be quicker). Place chicken in a slightly greased baking dish. Sprinkle crumbled bacon equally over the chicken. Place one slice of mozzarella cheese over each breast. Place chicken breast in oven on 220°F. Mix your cornstarch and milk together in a small saucepan. Add your pepper and salt. Cook over medium heat stirring often until thickened. (2 minutes). Remove from heat and add shredded mozzarella cheese. Remove chicken breasts from oven and cover with cheese sauce. Serve with a side-dish of your choice. I used mashed potatoes covered with the same cheese sauce.
Preheat oven to 350. Place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized. Remove from oven and let cool to handle. Slice in 1/2 and remove seeds. (Discard seeds or rinse, towel dry and make my Recipe #102043 or #50958 it does work!). Puree in a Vita mix blender optional skin and flesh with a pinch of salt till smooth. Cool and place 2 cups in freezer ziplock bags. Freeze till ready to use in your favorite pie, soup, bread or sauce!
Whirl all ingredients in a food processor until a paste forms. Use with French bread, raw veggies crackers or pasta.
Combine first 5 ingredients and mix until smooth. Gently fold in grapes and nuts. Chill thouroughly, about 2 hours. Serve as a salad on lettuce leaves.
in pitcher, combine sugar and juices, stir until sugar dissolves. add wine and orange slices, stir to blend. serve over ice.
Heat butter or olive oil in a medium skillet over medium-high heat. While skillet is heating, beat eggs and milk together until foamy. When skillet is hot, pour eggs into skillet and scramble until just beginning to set. Add cheese to eggs and continue cooking eggs to desired doneness. After the eggs are done, put them on a plate and continue to stir until the cheese is completely melted. Serve immediately.
In a bowl, whisk the eggs and water;. Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;. Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer. Season with salt and pepper; transfer to plates. Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.
remove paper outer skin from garlic (don't peel or seperate cloves). cut tops off of garlic bulbs, brush bulbs with 1T oil. wrap each bulb in heavy-duty foil. bake at 425 for 30-35 min or until softened. cool for 10-15 minute meanwhile, place spinach in a greased 9x13 baking dish, sprinkle with 1/4t each salt and pepper. in a large skillet, brown chicken in remaining oil on both sides, place over spinach. in a large saucepan, melt butter. stir in flour until smooth, gradually add milk. bring to a boil, cook and stir for 1-2 minutes or until thickened. stir in 2c cheese, nutmeg and remaining salt and pepper. transfer to a blender, squeeze softened garlic into blender. cover and process until smooth. pour mix over chicken. cover and bake for 30-35 minutes or until a meat thermometer reads 160 and sauce is bubbly. uncover sprinkle with remaining cheese. bake 5 min longer. serve with/over pasta. garnish with chopped tomato and parsley if desired.
Warm oil on medium heat. Add paprika and the onions. Saute over low heat until onions are transparent. Add garlic, coriander, thyme, parsley, cilantro, chilis, and walnuts. Continue to cook for 3 to 5 minutes, stirring now and then. Add the tomatoes. Cook for another 5 minutes, stirring now and then. Finally add the broccoli, coconut milk, and shrimp. Cook for about 5 minutes (until shrimp are cooked). Serve over rice.
Mix vinegar and hot sauce in doubled up can liners; marinate pork in fridge 8-24 hours. Grill over indirect low heat (225-250) for 7-9 hours, basting with reserved marinade a couple of times early on to avoid over crisping. Pull pork apart and mix with bbq sauce. Assemble sandwiches, topping w slaw. Have fed 30 people with this recipe, and never gotten anything but rave reviews. Think I got it from Emeril.
Combine all the ingredients and mix well. Put in a serving dish, cover and refrigerate for at least 2 hours. Garnish with extra dill.
I am not going into any details about dough consistency, tips for using a pasta machine, etc. I will only say that if you've never made fresh pasta before (especially gluten-free) you'll need some practice before it comes out right. I started by soaking the chia seeds in the water for 15 minutes, and stirred to create an egg-like mixture. (I think I only ended up using about a 1/4 cup of the chia mixture) Add the flour a little at a time to the chia seed mixture, until you end up with a good firm ball of dough. Roll out dough using a pasta machine, and cut how you like for fettuccine, lasagne, etc. I made thicker fettuccine with it because I was concerned that the seeds might create voids that would allow the pasta to break or fall apart if I went too thin. I cooked this pasta immediately after preparing. I typically dry my fresh pasta in the freezer or by hanging before cooking, and I assume you can do that with this too.
Soak sunflower seeds in water for 4 hours. Soak sun-dried tomatoes for 3 hours. Grind flax into coarse powder. Process sunflower seeds, celery, sun-dried tomatoes, dates, jalapeno pepper, olive oil, and salt in food processor. Add tomato, basil and ground flax and pulse until well-mixed. Spread mixture about 1/4-inch thick onto dehydrator trays with nonstick sheets. Dehydrate at 145F for 2 hours. Cut into cracker-sized pieces. Turn over and dehydrate at 115F for an additional 8 hours.
Put chicken in a greased 9x13-inch baking dish. Top with cheese slices, soup and sprinkle with stuffing mix. Drizzle butter over. Bake covered at 350°F for 45 minutes.
take the oatmeal and pour all 3 packets in a bowl. then add the milk or water and stir until it is a moist batter. add 1/4 cup of sugar and cinammon to the batter then mix well. take spoon fulls of batter and place on a microwave safe plate. put in microwave for 1 minute. take out and let cool for 1 minute before making the topping. for topping take the frosted flakes and put in plastic bag and crush. crush until cereal is finely crushed. repeat with the trix cereal. after all cereal is crushed put in a bowl. stir the 2 cereal together. now add a few pinches of sugar and cinammon. stir. then sprinkle topping on cookies. (optional) then take 1/4 cup of milk and pour on the center of cookies so they are moist. let it sit for 1 minute. ENJOY!
Mix the meat and the fat. Squeeze as much water as you can out of the bread. Add to the meat and mix smoothly. Add the seasoning and eggs. Combine well. Shape into large patties. Broil or cook in a little hot fat in a pan until brown and done. There should be NO pink showing in the burger.
Place 1-inch of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low. When the water is simmering, place the top of the double boiler over the water. Add 1 tablespoon of the butter and heat until melted. Meanwhile, whisk the eggs in a medium bowl just until combined. Add 1 tablespoon butter, cut into small pieces, salt to taste and a grinding of pepper. Pour into the double boiler. Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, until eggs are thickened into soft curds, 10 to 15 minutes. To serve, place a slice of toast on the side of each of two plates and spoon the eggs into the center.
Crumble crackers into a mixing bowl. Stir in peanut butter. Combine sugar and milk in small saucepan. Bring to boil and boil for about five minutes, stirring constantly. Remove from heat and pour mixture over crackers. Mix with electric mixer until smooth. (if not completely smooth, it will be like pieces of peanut). Pour into buttered 8x8 pan. Cut into 1" squares when set. Pack into a tightly covered container, separating the layers of pieces by waxed paper and refrigerate.
In large skillet, brown chops in oil on both sides. Drain off excess fat. Combine undiluted soup with onions, seasoned salt, pepper, and water. Arrange alternate layers of meat, potatoes, and cabbage in crock pot. Pour soup mixture over. Cover and cook 4 to 6 hours on low. Turn to high. Add cream; cover and cook on high for 20 to 30 minutes.
Heat oven to 400°F to have hot and ready for the biscuits. Heat a large skillet pan on high heat and melt the butter. Salt and Pepper the chicken to season it well. Lay the chicken breasts on the thick side down into the pan. Cook for about 7 minutes and turn, and cook for about 3-5 minutes, and when the second side is slightly browned. Remove the chicken from the pan and lay on a plate. The chicken does not need to be cooked through yet because it will continue to cook later. Add the remaining butter to the pan and add the chopped onions. Add about 1 tsp salt to the onions and saute for about 5 minutes and they are cooked. Add the flour to the onions and stir the flour in well. Add about 1 cup of Water and stir with a wire whisk until the flour is mixed in well. Add the chicken broth and the milk and stir well. Season the sauce well with the poultry seasoning and salt and pepper for taste. Return the chicken to the pan, adding the juices onto the plate from the chicken, which will add some great flavor! Cover the pan with a lid and cook for about 10-15 minutes. Start to prepare your biscuits by adding the flour to a medium size bowl. Add the remaining ingredients and stir well. Transfer the dough to a well floured counter surface and knead the dough for about 1 minute. Don't try to knead for too long or that may make the biscuits turn out tough. Roll the dough out with a rolling pin and with a round cookie cutter make individual biscuits. Place them onto a baking sheet and bake for about 15-20 minutes or until the biscuits are browned. Return to the skillet and remove the chicken from the pan. Allow the chicken breasts to sit for about 5 minutes or so. Add the frozen peas and carrots and stir well. Put the lid back on and cook for about 5 minutes. While the frozen vegetables are cooking through, cut the chicken into bite size pieces and return them to the skillet. When the peas and carrots are cooked through, the biscuits should be done. Pour the chicken sauce into a bowl and top with the biscuits. Enjoy by dipping the biscuits into the chicken broth!
Peel, dice, and cook potatoes. In a large bowl, combine all ingredients except for the Swiss cheese and green pepper. Gently stir to combine. Spoon into greased 9x13-inch oven-proof glass baking dish. Cover and bake at 350 degrees for 25 to 30 minutes. Uncover, and sprinkle with green pepper strips and Swiss cheese. Bake, uncovered, for 5-10 minutes more.
Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat. Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.) Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf. Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes. Let stand for 15 minutes before serving.
First, prepare pudding. In a large saucepan, stir flour, sugar, and milk together. Stir continuously, cooking over medium heat, until bubbly. Cook, while stirring, for two minutes more. Remove from heat and stir about a cup of the milk mixture into the eggs gradually. Add this egg mixture back into the saucepan with the rest of the milk mixture and cook until NEARLY bubbly, avoiding a boil. Cook on low heat for two minutes more, stirring. Stir in the vanilla, cover the surface of the pudding with plastic wrap, and chill until serving time. Preheat the oven to 400 degrees F. Combine the water, oil, sugar, and salt in a large saucepan and bring to a boil. Add all of the flour and stir well with a wooden spoon until dough forms a distinct ball in the middle of the saucepan. Cook a minute longer, while mashing and mixing the dough. Remove from the heat and let rest to cool for two minutes. Beat each egg into the dough, one by one. Drop the dough, in smoothed mounds, onto a greased baking sheet and bake about 25 minutes. For assembly, use a serrated knife to cut almost entirely around each puff three-quarters of the way up, to make a lid. Scoop out any excess dough that may be left inside, and spoon some filling into each puff, replacing the lids after finishing. Dust in a light coating of powdered sugar for presentation.
Spray a 4 quart slow cooker lightly with non-stick cooking spray. Add the sweet potatoes, apple pie filling, raisins, 3 tablespoons butter (cut up), and apple pie spice to the slow cooker; gently stir to mix. Cover and cook on LOW for 6-8 hours. In a large skillet, add the pecans, sugar, and 2 tablespoons butter. Over medium heat, cook, stirring constantly, for 8-10 minutes or until sugar mixture that adheres to the nuts turns golden and starts to melt. Pour nut mixture out onto a piece of foil; let cool completely. Coarsely crush the nut mixture. Serve potatoes topped with nuts.
Pack each pint jar with fillet carp. To each pint add 1 teaspoon salt, 2 teaspoons catsup, 3 tablespoons white vinegar. Fill with water so there are no air bubbles. Seal. Boil in hot water bath 3 hours. Better to set aside for 3 months before eating.
In soup bowl add soy sauce, oil scallion and MSG. Add the boiling water. Note you may add other ingredients as you desire. Examples are: Cooked Wontons, chopped or shredded vegetables.
Mahogany Marinade: Mix sugar, mustard, hoisin sauce, vinegar, and lime juice in a medium bowl. Remove 6 tablespoons for later use. Place cubed chicken in a Ziploc bag and add the remaining marinade; refrigerate for 20-30 minutes. (If making Smoky Lime Sweet Potatoes, start potatoes at this point; chicken will be ready to skewer and cook when potatoes are completed.). Thread chicken on skewers; discard marinade. Grill skewers, basting with reserved marinade near end of cooking time. Chimichurri Sauce: Combine cilantro and garlic in food processor. Pulse until chopped. Add oil in a thin stream with food processor running. Pulse in salt and pepper. Set aside. To serve: Remove chicken from skewers; drizzle with Chimichurri Sauce. Sweet potatoes can also be drizzled with sauce. Potatoes: Cut sweet potatoes into 1/2 inch chunks. Put in a medium saucepan; add water to cover. Bring to a boil, reduce heat, cover and cook 15 minutes or until tender. Reserve 1/4 cup cooking water. Drain potatoes, return to pan, and mash with reserved water. (I only used 2 tablespoons of reserved water.). Add remaining ingredients and mash into sweet potatoes.
Preheat oven to 375 degrees. Sift together flour, baking powder, salt, and cinnamon in a small bowl. In a large bowl mix together butter and sugar. Add eggs 1 at a time. Add flour mixture. Fold in bananas, apple, and walnuts. Pour into greased loaf pan or muffin tin. Bake for 30-35 minutes or until toothpick comes out clean.
Sift flour, sugar, salt & nutmeg into mixing bowl. Beat eggs lightly with milk. Add to dry ingredients and mix until smooth. Heat butter in oven in 9" skillet. When butter bubbles, pour batter into skillet & bake at 375 degrees for 35 minutes or until pancake is set and golden brown.
In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Wash eggplant, dry, trim ends. Slice to 1/4 inch rounds. Sprinkle salt on both sides. Spread out in strainer over sink, or in bowl for 1 hour to drain moisture. Rinse well and pat dry with paper towels. Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish. Coat both sides of slices in flour. Dip in egg. Coat in breadcrumbs. Stack in separate dish. Heat oil in pan. Brown slices in oil a few at a time, may have to change oil if it gets too brown. Drain on papertowels (I just do this in layers). In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom. Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan. Repeat layers till done. Takes me three layers, so divide all items in three. Bake at 350 for 30-35 minutes until cheese melts.
Combine all ingredients in a blender and puree until emulsified. Or, for a more traditional approach, puree the anchovies, garlic and pepper with a mortar and pestle, then whisk in the lemon juice, vinegar and mustard. Slowly whisk in the oil until emulsified. Stir in the Parmesan and taste for seasoning. Will keep under refrigeration up to one week.
Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat. Bring to a boil, stirring, until the sugar is dissolved. Stir in the pectin and cook for another 1 to 2 minutes. Remove from the heat. Let cool until slightly thickened. Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars). Keep covered in the refrigerator for up to 3 months.