HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees. Remove shells from shrimp if they are still on. Pat dry shrimp on paper towels, if they're at all wet, the sauce will be runny. Place butter in a large glass baking dish and place in the oven for 5 minutes. Take it out and add salt, garlic, and 1 tbsp of the parsley. Stir it up and then place shrimp on top of this butter mixture in a single layer. Bake this for another 5 minutes, uncovered. Remove the dish from oven, turn over each shrimp, sprinkle with the lemon juice and the remaining parsley. Return it to the oven and bake it for an additional 8 minutes.
FOR CHOCOLATE CHIP COOKIE DOUGH: Soften margarine for 20 seconds in microwave. Beat in mixer until further softened on medium. Add sugars; make a cream with margarine. Add applesauce and vanilla extract, then beat until combined. Add dry ingredients, and beat again until combined. Add 1/2-1 cup of vegan chocolate chips and beat gently until incorporated. Cookie dough - done! If cookies are desired, bake at 350 for 5 minutes, rotate, then bake for 5 more minutes. FOR PANCAKES: Whisk together dry ingredients in large mixing bowl. In pitcher, whisk together liquid ingredients. Add liquid ingredients to dry ingredients and whisk until large lumps are gone. Do not over-beat! (Otherwise pancakes will be tough).
Preheat oven to 350. Quarter the artichokes and cut the chicken up into somewhat smaller pieces - makes it easier to serve. Combine bread crumbs, parmesan and parsley in a shallow pan. Melt the butter and add garlic, worcestershire sauce, mustard and lemon juice. Stir well and let mixture cool but not congeal. Dip the chicken pieces in the butter then roll in the crumb mix until they are well coated. Place the chicken breasts in a large, shallow baking dish. Place the artichokes and mushrooms around the chicken. Pour the remaining butter over the chicken. If there isn't enough, melt more butter. Bake 45 minutes.
Pre-heat the oven to 200 C or about 375 F. Heat the olive oil in a large pan over a medium heat. Lightly fry the onion for about 5 minutes until translucent. Add the rice and stir for another minute. Add the stock to the rice with the tomatoes. Bring to a simmering point and then stir in the tuna and zucchini. Season with black pepper and salt and then put in an ovenproof dish and bake for 30 minutes or until the rice is cooked. Scatter shredded basil leaves over the top and the freshly grated parmesan just before serving.
Combine vodka, amaretto, and the 2 schnapps in a cocktail shaker with ice; shake until cold and blended. Combine cinnamon, sugar, and cracker crumbs on a small plate. Pour vanilla on another small plate and dip rims of two martini glasses. Dip wet rims into the sugar mixture. Pour the cold cocktail mixture into the glasses. Garnish with an apple slice and a pinch of the leftover sugar mixture. Alternatively instead of rimming the glasses, you can just mix the sugar and cinnamon together, and add a bit to each glass after pouring the drinks.
Saute chopped mushrooms in olive oil over high heat for 2-3 minutes. Stir as little as possible so that they brown, not steam. Remove from pan and set aside. Melt butter over medium-low heat. Add onions and garlic. Cover and cook for about 10 minutes, stirring occasionally. Add the flour and cook, stirring, for 3 minutes. Add the broth, half and half, sherry, thyme, and bay leaf. Stir well and bring to a boil. Lower heat and cook uncovered for 15 minutes. Add the bread pieces, stir well, and simmer for another 5 minutes. Discard the bay leaf. Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth. (You can also do this in batches in a blender or food processor, but use caution to avoid burns.) Add the reserved mushrooms to the pureed soup and heat through. Add salt and pepper to taste.
cut the meat in small cubes and either boil it or bake it in the oven add salt, termeric and oil before boiling. when the meat is well cook drain excess water and keep in a cool place in a large bowl mix all the ingredients and add meat and mix it properly. Now it is ready to serve.
Preheat over to 325 degrees. Peel and boil the potatoes in water until tender. Drain and mash the potatoes well with the stick of butter and 1/2 cup sugar. Taste; add the rest of the sugar if not sweet enough. Mix in the eggs and cinnamon (or allspice). Add the evaporated milk into the mixture until it appears loose. It may or may not require all of the canned milk. Pour into the unbaked pie shell. Bake until middle is set.
Preheat oven to 350'F. Grease sides and bottom of 13x9 pan. In large mixing bowl, blend eggs, oil, water and cake mix until blended. Beat on medium speed with mixer about 2 minutes. Pour into pan and bake until done about 25-30 minutes. While cake is baking: boil 1 cup water, remove from heat and stir in Jello until dissolved. Add grape jelly and stir til jelly melted and dissolved. When cake tests done, remove from oven. While hot, poke holes throughout top of cake (I use handle of wooden spoon). Pour grape Jello mixture all over top of hot cake letting mix into all holes. Set aside to cool on rack. In large mixing bowl, combine softened butter, peanut butter, vanilla and salt. With mixer at medium speed, mix about 2 minutes til well blended and somewhat fluffy. Add confectioners sugar 1 cup at a time(stop the mixer to add!) Beat on medium til all sugar is incorporated and consistency is thick frosting. Spread on cooled cake covering entire top with thick layer of frosting. As a finishing touch, I add a TINY sprinkling of salt to top of frosting or crushed salted peanuts.
Cut butter into flour,sugar,baking powder and salt. (like you do for pie crust) Add egg,lemon,milk vegetable oil and vanilla, stir just til moist fold in blueberries. Bake in well-greased muffin tin at 400 degrees for 20 to 25 minutes. muffin cups will be about 2/3 full.
Place peanut butter morsels in one bowl, and chocolate ones in another, and set aside. Butter an 8" square baking pan and set aside. Combine sugar, marshmallow creme, evaporated milk, and butter in a heavy saucepan. Bring to a boil over medium heat; stirring constantly, continue cooking and stirring for 5 minutes. Remove from heat, and stir in vanilla. Quickly stir half of the hot mixture into the peanut butte morsels until they are completely melted, and pour into the prepared 8" square pan, smoothing out the top. Stir the remaining mixture into the chocolate morsels, and stir until completely melted. Pour this mixture over the peanut butter fudge layer, spreading evenly. Cool fudge completely before cutting into 1" squares.
Grind the seeds, nuts & coconut to a fine meal in a food processor. Add the raisins & dates & process to a ball. When pressing the mixture into a 9 1/2 inch, deep dish pie plate, the crust should be about 1/4" thick. Flute the edges & the crust is ready to fill.
Place washed raspberries in a bowl and cover with kirsch. Add sugar if raspberries are not sweet enough for your taste. Soak overnight. Toast coconut lightly under broiler. Line champagne or sherbet glasses with a half inch of vanilla ice cream. Drain soaked raspberries and fill glasses to within one inch of the top. Fill remainder of glass with orange sherbet. Sprinkle toasted coconut over top and garnish with a raspberry. Serve immediately.
Preheat oven to 350°. In a large pan, saute garlic, onion and zucchini in a little olive oil or butter. Place the onion mixture in the bottom of an 11x7-inch glass baking dish. In the same saute pan, add the chicken, any extra oil or butter and salt and pepper, to taste, and brown just a little on each side. Place chicken on onion mixture in baking dish. In a bowl, mix the sauce ingredients and pour over the chicken, evenly. Place in a 350° degree oven and cook uncovered for 20 minute Serve alone or with a little side of Quinoa or rice.
Preheat oven to 180. Mix all ingredients except ketchup in a bowl. Spray the inside of a loaf pan with non-stick spray. Put mixture firmly in loaf pan and brush with ketchup. Bake for 45 minutes.
Add tomatoes, chick peas, garlic, broth and chili powder to either a blender or a Vitamix. Puree. Transfer mix to a large pot and bring to the boil; lower the heat and simmer for about 10 minutes. Alternatively, you may add the first 5 ingredients to a large pot and process the ingredients with an immersion blender. Bring to the boil and simmer for about 10 minutes. To serve, stir in lime juice and cilantro. Enjoy!
Prepare sugar cookies as directed on the package and cool. Mix mascarpone with confectioner's sugar. Place the cheese mixture in a pastry bag and pipe through a star tip onto the cookie.*. Remove stem from strawberry and slice in half. Place one half of a strawberry on each cookie. You can use a single raspberry or blackberry instead of strawberries if you prefer. * You can carefully spoon the cheese mixture on the cookie if you don't have a pastry bag.
Turn oven on to 350 F. Cake: Cream the butter and sugar, add egg and then the dry ingredients which have been sifted together first. Press into a non-stick flat tin. Topping: Cream the butter and sugar and then add the sifted dry ingredients. Spread over the cake mixture. Bake until cooked which usually takes 20-30 minutes.
Remove cutlets from package and season with salt, pepper, and paprika. Lightly flour each chicken breast. Dip cutlet into egg mixture and allow excess to fully drip off. Dip into cornflake crumbs. *Can be fried on heated pan with oil or baked on a lightly greased pan at 375 degrees for 35-40 minutes. Either way, delicious. Enjoy!
In a large frying pan over high heat sear chops on both sides. Remove from pan and allow to cool. Melt butter in frying pan add garlic,parsley,rosemary and breadcrumbs and toss gently to mix. remove from heat. Brush chops with dijon mustard. Press each chop into breadcrumbs to coat. Bake a 350 for 20 -30 minutes.
Mix all together ingredients and let stand 3 hours. Simmer for 1/2 hour. Let cool, then puree in a blender and strain through a cloth or fine-mesh strainer. Taste for sweetness and add sugar if necessary. Chill and serve over ice.
In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Stir in coconut until blended; pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set. Just before serving, spread with whipped cream; sprinkle with toasted coconut. Cover; refrigerate leftover pie. 8 servings. Variation: You can also toast the coconut before adding it to the pie. Preheat oven to 350 degrees. Spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.
Saute scallions and parsley in butter for 2 minutes or until scallions are soft. Stir in horseradish and applesauce and saute for another minute. Stir in wine & broth and bring to a simmer. In small bowl mix flour in 1/3 cup of cream until wel blended. Add remaining cream and whisk throughly. Add cream slowly to simmering soup and return to simmer until thicked. Check for seasoning and add white pepper.
Slice pork into strips approximately 1 1/2 inches thick, 5-6 inch long, and 1/2 inch wide. Combine all the ingredients for the sauce and mix well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in preheated oven 375°F for 25 minutes. Turn meat over and bake for an additional 25 minutes.
If you're starting off with frozen shrimp, don't thaw them; place in a sieve and rinse under cold running water until the ice crystals are melted; pat shrimp dry with paper towels; you can also use frozen cooked shrimp in this recipe as well, the recipe indicates the 2 different cooking methods. No matter what kind of shrimp you start out with, cooked or raw, place peeled shrimp and curry paste in a bowl and, using your hands, rub shrimp with curry to evenly coat; it is important that you've dried the shrimp well so the curry paste sticks. Core tomatoes, slice in half, then squeeze out and discard juice and seeds. Coarsely chop tomatoes and set aside. If using raw shrimp: place a large non-stick skillet over medium-high heat and, when hot, add shrimp. Stir-fry just until shrimp are a bright coral colour (this will only take 3 to 4 minutes); if shrimp stick, add a wee amount of butter to pan. If using frozen or fresh precooked shrimp: stir-fry only for 2 minutes, just until shrimp are heated through. Remove shrimp from pan and set aside; cover with foil to keep warm. Add tomatoes to pan and pour in cream; bring to a boil. Boil vigorously over medium-high heat, uncovered and stirring often, until sauce is thick enough to coat the back of a spoon; this will take about 8 to 10 minutes. Return shrimp to pan and stir constantly until shrimp are warmed through, about one more minute. Stir in ginger, if using, and sprinkle coriander on shrimp. Serve immediately over steamed white rice.
****Note--if you use the four pear or canned fruit cans (15 ounce size)--open one end of 3 cans, drain fruit into bowl (except for the one can of pears) refrigerate for a later use. Wash and dry all four cans and set aside. Preheat oven to 350-degrees F. Open can of pears, drain juice and chop pears. Set aside. (see above if using cans for baking). In a large bowl, combine first 7 ingredients (flour - baking soda), stir to combine. In another bowl, combine next 4 ingredients (pumpkin - lemon juice). Stir in chopped pears. Add pumpkin mixture to dry ingredients, stir well to combine. Stir in pecans and coconut. Spray cans or one 9x5 bread pan with Pam (or other cooking spray). If using cans place cans of baking sheet. Spoon batter into cans or bread pan. Bake for 50-55 minutes if using cans or 70-75 minutes for bread loaf pan or until toothpick inserted in center comes out clean.
Mix mayo and ranch seasoning until well blended. Set aside. In large bowl combine pasta, brocolli, cauliflower, radishes, cucumbers, and mayo mixture. Add salt, pepper. Let pasta salad set 4-6 hours or overnight if possible. Add more mayo if needed before serving (the creamier the better!). Serve chilled.
Husk and remove stems and rinse tomatillos. Remove stems and rinse all peppers and slice in half. Depending on your taste you can either leave the seeds in or take them out. Boil tomatillos and peppers together until the tomatillos are a light yellow and are soft to the touch. Don't over cook. You don't want the tomatillos to break open. I use a ladle to pull out the tomatillos and peppers. Place them in a blender. Roughly chop cilantro leaves and add them to the blender. Blend well. I leave the peppers in the blender while I brown the pork in the pot that I will simmer everything inches. Brown chunked pork in olive oil and all the seasonings. Add onion. Add the garlic last so it doesn't burn. Combine blended peppers with with pork and chicken stock. Simmer on low for 2 hours. This is how I freeze it. I find it is best to freeze the chile verde in a flat surface, like a 9x13 pan. Spray with Pam first.cover and freeze. When completely frozen take out and you can cut to any size to fit your families needs. I take the cut sections and seal them into our foodsaver bags. To reheat place sections in to a pan on low and bring to a simmer. Then enjoy. You and even put the sections into a crock pot set on low and enjoy after a day of work.
Preheat oven to 375°F Line cookie sheet with paper towels. Grease 2-quart ceramic baking dish. Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to the top. Meanwhile, in 3-quart saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 teaspoon oil, cook beef over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce and onion; heat to boiling. Drain ravioli; return to saucepot. Add meat sauce to ravioli in saucepot and stir until combined. In prepared baking dish, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of Parmesan. Repeat layering all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.
Layer ingredients into a crock pot as follows: Beef. Flour, Corn Starch and Seasonings. Broth. Potatoes. Carrots. Celery. Cook on high for 6 hours or on low for 10-12 hours. Optional: Drop kosher dumpling mix on top for the last 30 minutes of cooking.
Combine the chocolate, dark creme de cacao, Bailey's and vanilla vodka in a cocktail shaker filled with ice and shake. Strain into a chilled martini glass. Drop 3 to 4 miniature marshmallows in the glass and roast with a creme brulee torch if you have one!
Combine flour, pepper and Morton's Seasoning in a zip lock bag. Add sirloin and coat. Heat saute pan over medium heat. Add butter and oil when hot. Cook beef, onion, and mushroom until the onions are tender and the meat is brown. Stir in broth, tomatoes, lemon juice, garlic, carraway seeds, marjoram and stir well. Allow mixture to simmer at least 30 minutes to allow flavors to mingle. Stir in sour cream before serving. Serve over hot, egg noodles.
Heat oil in a non-stick skillet over medium heat. Add mushrooms and leeks and cook about 4 minutes, stirring, until the leeks are tender. In a small bowl, stir together chicken broth and cornstarch. Stir the mixture into the mushrooms and leeks. Bring to a simmer and cook until thickened. Stir in sour cream, lemon juice and tarragon, and heat just until warmed. Do not let boil or sour cream will separate. Season with salt and pepper, to taste. Serve over cooked chicken breasts or fish.
Snap off stems and tips and cut green beans into 1 inch or 2 inch pieces, place in kettle with small amount of water and steam for a few minutes until just barely tender. Remove from heat. (Canned or previously cooked green beans can be substituted, but fresh tastes better.). On low heat, heat 1 TBSP olive oil in a 6 inch or larger frying pan. Beat egg. Drain beans and add to egg. Add Mrs. Dash Tomato Basil Garlic seasoning to taste (approximately 1/4 tsp). Pour mixture into heated frying pan. Cover. Cook until egg is solid and slightly golden brown on bottom. Turn pancake over. Turn heat off. Cover pan. Allow pancake to cook in retained heat for about a minute until slightly golden brown on the bottom. Serve and enjoy! (Salt to taste if necessary.).
Whisk cream, vanilla and icing sugar together in bowl until thick. Place the bases of biscuits on a wire rack. Spoon on to them the cream mixture. Top with remaining biscuits. Mix together the melted chocolate and oil. Spread this mixture over the tops of the biscuits. Serve within the hour or they will go soft.
Whisk together raspberry preserves, oil, vinegar, and Dijon mustard. Season, to taste, with salt and black pepper. Arrange lettuce on salad plates. Top lettuce with dressing and walnuts just before serving. My tips: I put all the dressing ingredients in a small tupperware container with a screw on lid and just shake. Much easier and quicker than trying to whisk. Or if you are down to the last little bit of preserves in your jar - just add ingredients to the jar, seal and shake. I also add a couple of tablespoons of water to it as well to kind of thin it out. I usually make it in the morning or the night before and have it ready to go by dinner time. I also sometimes add a sprinkle of feta cheese as well.
Melt butter in skillet. Add onion and green pepper. Cook until tender. Add apple, brown sugar, caraway seeds, potatoes, and sauerkraut. Mix well. Place sausage on top of sauerkraut mixture. Cover. Cook over medium-low heat for 40 minutes.
Bring a large pot of lightly salted water to boiling; add pasta and cook according to package directions. Drain and rinse pasta under cold water; drain again. Transfer pasta to a large bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the garlic; cook 30 seconds until fragrant. Add zucchini; cook and stir for 1 minute. Add snap peas; cook 30 seconds. Stir in tomatoes; cook 30 seconds or until beginning to soften. Transfer vegetable mixture to pasta bowl; toss well. For shallot-mustard dressing, in a small bowl combine shallot, vinegar, mustard, salt, and pepper. Slowly whisk in remaining oil; stir in parsley. Pour dressing over pasta mixture; toss well. Serve immediately or cover and refrigerate for 4 hours or up to 3 days to allow flavors to meld. Before serving, sprinkle each serving with Asiago cheese.
Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside. In a big bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt in another bowl; gradually add to creamed mixture alternatly with reserved juice. Fold in the cherries and almonds. Pour into a greased 9 x 5 inch loaf pan. Bake in a preheated 350° oven for 50-60 minutes or until a pick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine almond butter ingredients; serve with bread.
Stir all ingredients together. Bake at 350* about 20 minutes or until they spring back to touch. NOTE: This batter can be stored in the fridge for up to 2 weeks.
Place the beef heart in a 4-quart covered pot and just cover with cold water. Simmer, covered, for 70 minutes. Add the beef liver and lamb stew meat and cover; simmer for 20 minutes. Remove the contents of the pot and cool. Reserve 1 cup of the liquid. Grind everything coarsely. In a large bowl, mix all the ingredients except the beef caps, vinegar, and salt for soaking; mix well and set aside. Rinse the beef caps in cold water; turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 30 minutes. Drain them and rinse very well, inside and out. Divide the meat mixture into three parts; fill the beef caps with the meat mixture and tie the ends off with string. Two will have to be tied on just one end, but the third piece will be tied on both ends. Prick the Haggis all over with corn holders or a sharp fork. Place in a steamer and steam for 80 minutes. Serve, sliced, with beef or lamb gravy. Don't forget the bagpipes!
Combine chickpeas, lemon juice, garlic and tahini in blender or food processor and blend until smooth. Add water as necessary (I like mine thick and fluffy, so I minimize the water). If not serving immediately, add paprika. Add olive oil through feeding tube while running food processor (or add to blender and blend). If serving immediately, put hummus in serving bowl with olive oil and paprika on top. For even better hummus, cook 3/4 cup of chickpeas instead of using canned, and use some cooking liquid instead of the water.
Preheat oven to 450°F Pat pork dry with paper towel and place in shallow roasting pan. In a small bowl mix all the ingredients together and rub all over the pork. Place pork in oven and roast for 15 minutes. Lower temperature to 300°F and roast another 20 minutes or until pork reaches 150°F on thermometer. Remove pork and let rest for to minutes covered loosely with a tent of tin foil.
Combine all ingredients in a sauce pan and mix well. Over medium-high heat, bring just to a boil. Lower heat and simmer for 1 hour, stirring occasionally.
Mix above spices together. Store in freezer until ready for use. TO SERVE: Mix 1 teaspoon of mix with one cup of sour cream. Adjust to your own taste. Store in refrigerator for atleast a couple of hours before serving.
Saute the meat with the onions and half the garlic. I add the salt and pepper here. When meat is browned, add the rest of the vegetables, tomato paste, diced tomatoes and spices. Cook for an hour on low heat. Turn off the burner and add the other half of the garlic and the sugar. Serve with pasta -- or anything else.