HumbleIntelligence/food-ner-1-Million huggingface dataset:
Turn oven on to 350°F. Wash your hands. Dump all ingredients into a bowl. Get mixer out and mix it until it is mixed up good. It will look kinda grainy, but feel oily. If you haven't washed your hands yet, now would be a good time to do it. After it is mixed up good,grab enough out to make about a 1 inch ball in your hand and roll it around in your hand like you did with Play-Doh when you were a kid. Place the balls about 2 inches apart on an ungreased cookie sheet. Get a fork and use the tines to make a criss cross pattern on each ball by gently pressing down on the ball 2 times. Once for each direction. Place in oven and bake for 8~12 minutes. Remember that the shorter the baking time, the softer the cookie. 8 minutes would be the minimum though (unless you have a one of those fancy convection ovens).
In saucepan, heat oil over medium heat,stir fry onion, green,pepper and mushrooms until soft but not browned. Add tomatoes, stock,pepperoniand basil,cook until heated through. Laddle soup into 4 oven proof bowls, sprinkle with cheese. Broil until cheese melts and is bubbly (baked). Serve immediately with garlic bread.
Preheat oven to 325 degrees. Heat the oil in a 4 quart Dutch oven over medium-high heat and brown the beef. Add the apple cider and bring to a boil. Remove from heat and add the remaining ingredients in layers, *EXCEPT* for the dried fruit. Cover Dutch oven and slow roast for 2 to 2 1/2 hours, checking the pot periodically throughout the cooking process to be sure the liquid has not evaporated. Add more apple cider if needed to avoid the meat drying out. During the final 20-30 minutes of cooking, add the dried fruit and cook until soft. Remove both lemon slices before serving. Taste and adjust seasoning if necessary.
Saute sausage over high heat until browned, breaking into small pieces with back of spoon (about 12 minutes). Remove sausage and drain. Pour off all but on TBS of drippings. Add onion and saute until light brown (about 6 minutes). Add cream and mushrooms, then boil for 5 minutes. Add broth and boil until reduced to sauce consistency, stirring occasionally, about 8 minutes. Return sausage to pot. Cook pasta until tender. Meanwhile, bring sauce to simmer over medium heat. Add peas and mascarpone and simmer until peas are tender, about 6 minutes. Drain pasta. Add to sauce; toss to coat. Mix in Parmesan cheese with salt and pepper as desired.
Combine 1/4 cup oil, shrimps, jalapeno pepper, salt, oregano, pepper, lemon juice and garlic in a large bowl and toss well. Cover with plastic wrap, and chill at least 2 hours. Preheat oven to 450°. Place a 15" x 10" baking pan in oven 10 minutes or until extremely hot. Carefully spread shrimp in a single layer across pan. Bake 8 minutes, stirring once halfway through cooking. Serve in shallow bowls with good loaf of sourdough bread and a cold bottle of Kenwood Sauvignon Blanc.
Cut pound cake into slices. Find a glass about the size of your trifle glass and cut 4 circles and insert in bottom of trifle glasses. Wash, trim and slice strawberries (reserve 4 strawberries for tops). Wash blueberries. Whip cream and powdered sugar until peaks form. Place a layer of strawberry slices on top of each. Top strawberries with whipped cream and level it off. Gently place a ring of blueberries around glass. Place a strawberry in each center and serve.
Preheat oven to 350 degrees. Combine cake mix, Jello mix, oil, water and eggs at low speed and then beat at high speed for 3 minutes. Pour into a greased and floured 9 x 13 inch pan and bake for 40 minutes. While baking, mix the lemon juice and powdered sugar together until well combined. While cake is still hot, poke hole in it with a fork all over the top. Pour lemon juice mixture all over it. Cool completely and frost with whipped topping. Store in refrigerator.
In a medium bowl, whisk together the first 7 ingredients. Gradually whisk in the sesame oil. Use immediately or cover and refrigerate. Shake or whisk will before using.
In medium bowl combine ricotta, mozzarella, provolone, parmesan, eggs, parsley, salt and pepper, and any optional ingredients. Stuff shells by repeatedly twisting uncooked noodles against the bottom of the bowl. Place stuffed manicotti in 9x13 inch pan. (Leave one shell empty from box in order to accommodate all manicotti into pan). In small bowl empty jar of Prego. Fill empty Prego jar with about 1 cup of water and shake to grab remaining sauce from jar and pour into bowl. Stir sauce then pour over manicotti noodles. Cover with foil and freeze. Heat oven to 375. Cook for 45 minutes covered and 45 minutes uncovered, or until the sauce is bubbling on the sides.
Preheat oven to 375 degrees F. Blend margarine, brown sugar, Splenda and applesauce. Add egg whites, vanilla and banana and blend throughly. Combine flours, baking soda and salt; blend into wet mixture. Stir in oatmeal and chocolate chips. Drop by tablespoonfuls onto greased cookie sheet or parchment paper. Bake for 10 minutes. Cool on wire rack.
Preheat oven to 350°F. In a 10-inch skillet, cook ground beef with garlic and basil, over medium high heat, stirring occasionally, until cooked through (5-7 minutes); drain well. Stir in pepperoni and pizza sauce. Cook over medium heat until hot (3 minutes). Stir in Italian cheese blend and 1 cup cheddar-American cheese blend, stirring until cheese melts. Arrange bread slices on 2 ungreased baking sheets. Optional - Bake until crisp if a crunchier snack is desired (about 8 minutes). Spread a generous tablespoon of beef mixture evenly over each slice. Top each with about 1 teaspoon of the remaining cheese. To freeze for later use - Place in freezer on baking sheets and leave until frozen (30 minutes); remove from baking sheets, and place in large resealable freezer bag (store in freezer up to 2 weeks). Bake until heated through (15-20 minutes fresh or 20-25 minutes frozen). Garnish with parsley, if desired. Serve warm.
Take out and set aside 1 biscuit. Process the rest of the biscuits and chocolate in a food processor until they start to break down into a crumb mixture, then add the butter and carry on processing until it starts to clump together. Press into a loose-based, high-sided tart tin and make a smooth base and sides with your hands or the back of a spoon. Put into the fridge to chill and harden. Melt the marshmallows in a saucepan with the milk over a gentle heat, once the milk starts to foam (not boil) take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture. Pour the mixture out of the saucepan into a heatproof bowl, and then whisk in the creme de menthe and creme de cacao. Leave to cool. Whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mix. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust. (NOTE - over whisking at this point can result in a 'separation' type effect and the mixture won't be so smooth - so if in doubt don't whisk too much.) Once the marshmallow mixture and cream are combined, add a few drops of food colouring (unless you prefer not to) and gently mix inches (remember earlier warning re over whisking!). Spread the filling into the chilled base tin, swirl it about with a palette knife or a spatula to fill evenly and put back in the fridge, covered, to chill overnight or for a minimum of 4 hours until firm. Crush the biscuit you put aside earlier and sprinkle over the top of the pie before slicing. The pie can be made 1-2 days ahead. When chilled and firm, tent with foil (try not to touch surface with foil as it will leave marks) and store in fridge. Decorate just before serving. The pie will keep 3-4 days total. Freeze Note The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap pie (still in its tart tin) in double layer of clingfilm and layer of foil. To defrost, unwrap pie and tent with foil (try not to touch surface with foil as it will leave marks), then defrost overnight in fridge. Decorate before serving.
Press pastry dough into baking pan. Set oven to 350°F Combine egg yolks, sour cream, ham, and cheese. Pour over dough, like a pizza. Bake at 350°F for 40-60 minutes, depends on oven as they vary.
Candied Almonds: 1. Line a baking sheet with parchment paper; set aside. 2. Heat a frying pan over medium heat. Add almonds, sugar, and cinnamon; cook for approximately five minutes, stirring frequently, until the sugar is dissolved - do not overcook or sugar will burn. 3. Spread the nuts in a single layer on prepared baking pan; set aside to cool. 4. Nuts can be stored in an airtight container at room temperature for about a week. Dressing: 1. Combine all dressing ingredients in a container; cover tightly and shake to combine. 2. Dressing can be prepared ahead and stored in the fridge for about a week. Salad: 1. Add spinach, apples, dates, and candied almonds to a large bowl. 2. Just before serving, drizzle with desired amount of dressing (you will have extra); toss to combine.
Puree fruit in blender, adding a tablespoon or 2 of water if necessary. Add sugar, if desired, and lemon juice and blend. Pour into bar molds or small cups and insert sticks. Freeze until solid.
Bring the water bath up to a temperature. This will take some time, so plan ahead. Beef Temperature Guidelines. Rare: 120°F / 49°C. Medium Rare: 134°F / 56.5°C ( 2 hours cooking time) Medium: 140°F / 60°C. Medium Well: 150°F / 65.5°C. Well Done: 160°F / 71°C Heat a skillet over medium high heat. Add 2 T olive oil to the bottom of a skillet. Pat the tenderloin dry with a paper towel. Lightly brush the meat with olive oil. Sprinkle with salt & pepper. Once the oil is heated (starts to ripple), place the meat in the skillet to lightly brown all sides and ends. Alternately, you can do this on a grill. Roll back the edges of the bag to prevent cross contamination. Place the lightly browned tenderloin in a vacuum seal bag. Vacuum seal to remove all the air. The bag must be completely submerged to ensure uniform cooking. Place in the preheated water bath. Cook to desired doneness, see chart listed above. *For medium rare, cook at 138°F for 2 hours. If serving later the meat can remain in the preheated water bath ( up to 4 hours) until ready to serve as it will not cook it further. Before serving: Mix 2 T of melted butter with 1/3 t salt. Heat up your skillet Remove the tenderloin from the water bath. Discard any liquid from the bag. Pat dry the meat and brush with the butter mixture. Quickly sear the meat immediately before serving. Alternately, this can be done on a grill. The meat does not need to rest before slicing. Slice and serve.
Sift dry ingredients into a bowl. Cut in butter with a pastry blender or 2 knives. Add enough milk to pull dough together. Turn dough onto very lightly floured surface and kneed gently for 5 minutes or so. Weigh dough, and divide into three portions. Use 3 small pieces of parchment paper, drawing circles (5 1/2", using a small lid) in pencil, and placing the penciled side down so that the pencil marks do not show on the finished breads. Place each portion onto the parchment paper. Flatten and shape each loaf into size wanted, (using the markings as a guide) and score. (I flatten to about 1/4" and score with biscuit cutter, pizza wheel, and a fork). The photos show how I score the loaves. I score them so there will be 40 pieces per loaf. Bake at 400° to 15-20 minutes until slightly brown at the edges. (I place the parchment and bread on a pizza stone to bake and bake them one at a time since my stone only accommodates one).
For each sandwich use 3 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey or chicken. Butter both sides of the second slice of bread and spread with a little mustard or other dressing, if desired. Place on top of turkey or ham slice and top with 2 thin slices of cheese. Butter third slice for top; press sandwich lightly and trim crusts. Cut into halves diagonally and secure with toothpicks. Beat eggs with milk and salt. Dip sandwich halves into the egg mixture and fry on a hot skillet or griddle in butter or margarine. Brown on all sides, adding more butter when necessary. Dust lightly with powdered sugar & remove toothpicks before serving.
Preheat your panini press/grill. Lightly baste the bread slices on the OUTSIDE with olive oil. Spread the INSIDE of each slice with mayonnaise. Set one slice on the press, oiled side down. On that, layer the following: arugula, bacon, tomato and cheese. Top with the other bread slice, mayonnaise facing the inside of the sandwich. Close the panini press and check for desired doneness in 5 minutes.
In small bowl, combine cream cheese, scallions, dill and milk. Spread one-fourth of the cheese mixture onto bottom half of each bagel. Top cheese mixture evenly with tomato slices; drape 1 smoked salmon slice over each portion of tomatoes. Top each portion of salmon with 1/2 teaspoon each of the onion and capers, then 1 remaining bagel half. SERVING (1 SANDWICH) PROVIDES: 1/2 Vegetable, 1/2 Protein, 1 Bread, 25 Optional Calories. PER SERVING: 121 Calories, 1 g Total Fat, 0 g Saturated Fat, 6 mg Cholesterol, 386 mg Sodium, 18 g Total Carbohydrate, 1 g Dietary Fiber, 9 g Protein, 89 mg Calcium; 2 points.
Melt together the butter, golden syrup and sugar. Put other ingredients into a bowl and pour over melted mixture. Mix well. Put teaspoonful onto a cold ungreased tray and press down lightly with a fork. Bake at 300'F for 15 minutes.
Preheat oven to 350 degrees F butter 9x13 pan. In a saucepan over medium heat melt the butter. Stir in the sugar until dissolved. Remove mixture from heat and. beat in the eggs one at a time mixing well after each addition. Stir in the vanilla. Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Do not overbake!
Preheat oven to 350°F Mix onion soup, whole cranberry relish and Catalina salad dressing together in a bowl. Place chicken breasts in the bottom of the baking dish and pour the cranberry mixture over the chicken. Sprinkle a little fresh rosemary and dried cranberries over the chicken, if desired. Cover the dish and bake for 45 minutes. Remove the cover and bake an additional 15-20 minutes. Serve.
Pound chicken breast halves, one at a time, between 2 sheet of plastic wrap, until each piece of chicken is 1/8-inch thick. Stir together the 2 tablespoons flour, salt, and pepper in a shallow container. Heat a large saute' pan over high heat. Dredge chicken in flour mixture, shaking and removing any excess. Saute' chicken in 2 tablespoons oil in the hot pan until browned, about 2 minutes per side. transfer chicken to a warm plate, cover with foil to keep warm until ready to serve. In the same pan used to cook the chicken, saute' onion in the remaining 2 Tbsp oil over medium heat until translucent, 3-5 minutes. Stir in the 2 teaspoons flour and rosemary; cook 1 minute, stirring constantly. Deglaze the pan with broth, bringing liquid to a boil and cooking until mixture is slightly thickened. Stir in beans, kale and chili garlic sauce; cook until kale is wilted, 1-2 minutes. Remove pan from heat; stir in parsley. Season cannellini and kale with salt and pepper; serve with chicken cutlet.
Preheat oven to 325 degrees. Butter a 9-inch springform pan and wrap outside in two layers of aluminum foil.In small bowl, toss melted butter with crumbs. Press onto bottom of prepared pan. Put cream cheese and sugar in food processor and whir until very smooth. Add all remaining ingredients except cranberry sauce. Process just until smooth. Reserve 1/4 cup of the cream cheese mixture, and pour the rest over the crust. In small bowl or in food processor, combine the cranberry sauce and reserved cream cheese mixture. Mix until blended. Pour this mixture onto the top of the cheesecake in a spiral pattern. Using a chopstick or skewer, draw small circles along the cranberry spiral to form a swirl pattern. Place springform pan in a larger pan. Fill halfway with warm water to form a water bath. Bake 1 3/4 to 2 hours, until toothpick inserted in center comes out only slightly moist. Turn off heat and let cake cool in oven with door ajar for 1 hour. Remove cake and let cool completely. Cover and refrigerate overnight.
Cut cucumbers into the thinnest possible slices. Arrange slices in a bowl. Whisk together the white distilled vinegar, sugar, salt, pepper and parsley. Pour over the cucumbers. Place a plate with a weight over the cucumbers to squeeze out the liquid. Chill for 1 hour.
In a small bowl, cover currants with hot water. Let sit and plump for 15 minutes. In a saucepan heat the chicken broth and butter to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 to 10 minutes. Meanwhile, make the dressing: whisk together the lemon juice, cinnamon and olive oil. When the couscous is done, transfer it to a bowl and break up the lumps with a fork. Drain currants and add to the couscous. Stir in the scallions, pistachios and parsley. Toss the couscous with the dressing and serve.
In a large frying pan, heat 2 tablespoons of the oil over med-high heat. Add half of the shrimp and cook until pink, about 1 minute. Using tongs, turn the shrimp, add half of the garlic, and cook until the shrimp are pink on the second side, just a few seconds. Season with salt and pepper, toss, and quickly add half of the green onions, parsley, and lemon juice. Toss again and transfer to a platter. Wipe the pan clean and repeat to cook the remaining shrimp and other ingredients, then serve.
Pat cookie dough in 9x 13 pan. Bae 12 minute Cover with chocolaate chips and bake an addditional 12 minute remove from oven and cover with caramels that have been melted with half and half. cover with pecans.
Preheat oven to 400-degrees F. Spray a 12 cup muffin tin with cooking spray. Sift the flour, sugar, baking powder, baking soda and salt into a large bowl. Stir in the rosemary. Add the oil and stir until blended. Gently stir in the yogurt and 1/4 cup of the cheese, just until blended, about 20 strokes. Spoon the batter into the muffin cups. Sprinkle with remaining cheese. Bake for 12-15 minutes, or until a wooden pick inserted into the center comes out clean. Remove from the muffin tin and serve immediately.
In a food processor blend first 5 ingredients till all combined. If needed add more cornmeal to make it workable. Place it in a plastic bag and refrigerate till ready to use. I like to put a string on pine cones then smear the mixture on it roll into seeds and hang for those that want it. Or mix it (Seeds And mixture) all together and place into a suet cage or in an onion bag to be hung in a tree. Just keep on making for the birds because they depend on it once you start.
Season the thighs with salt and pepper. Place in a 1-1/2 to 2-1/2 quart crockette. Combine the wine, mushroom soup, and mushroom slices and pour over. Cover crockette and cook on LO heat for 4-6 hours. Do not overcook. Serve with rice or noodles.
Heat oil with 1 teaspoon butter in a 3 quart saucepan. When butter melts, add onion and saute until translucent, about 3 minutes. Add bulgur and allspice, and saute for 2 minutes longer. Stir in the broth, chestnuts and raisins, and bring to a vigorous boil. Reduce heat to low, cover, and let cook until bulgur is tender, all liquid is absorbed and there appear to be holes or "eyes" (when it looks at you, it's done) in the surface of the bulgur, about 15 to 20 minutes. Turn off heat, place a clean dish towel or paper towel between top of pot and lid, and let stand for 5 to 10 minutes longer. Meanwhile, melt remaining butter in a small skillet. When white foam falls to the bottom of the pan and starts to smell nutty (about 3 minutes, but timing will depend on the amount of butter you use), add zest and red pepper. Cook for 30 seconds longer, then turn off heat. To serve, mound pilaf onto a platter and drizzle butter and red pepper mixture on top. Sprinkle with cinnamon and garnish with dill.
Boil noodles till aldente, drain. In a small bowl, mix vinegar, oil, & ranch packet together. Mix all ingredients together well. Refrigerate 24 hours before serving.
Cut the fish into 1 cm (1/2 inch) cubes and put into a bowl. Stir well. Then cover with lemon juice, cover with foil and leave for at least two hours. After this time the fish should look like poached. Put in a strainer. Keep only 1/4 cup of the juice. Chill. Chop the onion finely, grate the carrot, partly peel the cucumber and cut into small cubes, slice the capsicum, shred the cabbage and cut the tomatoes into cubes. Just before serving combine the fish with the vegetables and toss in coconut milk.
You have to put all the ingredients mentioned above in a blender and blend it for 3 to 4 minutes barring flour, eggs and milk. Next, combine the eggs and milk and beat it to a smooth consistency after that add the previously blended herbs and work out a homogeneous mixture. and take the flour on a baking paper sheet. Now, dip the chicken pieces in the mixture and roll them on the flour until they are perfectly coated. Fry the pieces in a pressure cooker if you have one or you can just fry them at 365 degrees F (185° C) ascertained by dropping a 2 inch square of bread, it should turn golden brown in about 60 seconds. in the hot oil fry the chicken pieces for 20 to 30 minutes, occasionally turning them so that they are cooked evenly after the chicken pieces are fried golden brown. Drain the fried chicken for a while on the tissue paper so that it won't be so oily and greasy. Serve them hot.
TO MAKE TAQUITOS: Preheat oven to 350°. Season the shredded chicken with cumin, oregano, salt and pepper in a mixing bowl. Stir in the chilies and cilantro or parsley. Pour about 1 inch of oil into a skillet and heat over medium heat until warm, not hot. Dip the tortillas in the oil just to soften. Do not brown. Roll up a couple forkfuls of chicken mixture in each tortilla and place them in a baking dish. Bake for 12 minutes. TO MAKE DIPPING SAUCE: Heat a saucepot over medium heat and add olive oil, red onion; cook for 5 minutes. Add garlic and cook for 2 more minutes. Season with the sugar, chili powder, cumin, cinnamon, salt and pepper, and stir in the fire-roasted tomatoes. Reduce the heat to low and simmer. TO MAKE BURRITOS: Heat a large skillet over medium-high heat with 2 tablespoons of the olive oil. Add the pork, breaking up into little pieces, and cook for 2 minutes to brown. Then add the zucchini, garlic, chipotle in adobo, and salt. Cook for 7-8 minutes longer. Heat the last tablespoon of olive in a small nonstick skillet. Add the black beans and mash with a fork. Season the beans with salt and pepper, and fry until crisp at the edges, 3-4 minutes. Soften the flour tortillas in a microwave or hot oven very briefly; do not let cook. On each tortilla, place a little of the black bean mixture, cheese, pork and lettuce. Tuck in the sides, then wrap and roll the tortilla. Arrange taquitos and burritos on individual serving plates; pass the dipping sauce at the table or put into small condiment dishes for each person.
Spread a can of chili in a 9x12 dish Top with 8oz of cream cheese Sprinkle with monetary jack cheese (as much as you want). Bake at 350 for 20-30 minutes- until top is bubbly. Enjoy!
Bake 4 8x8 inch baking dishes of cornbread. Allow to cool and crumble. Brown celery and onion in margarine and bacon grease. Spread precooked cornbread in disposable turkey roaster pan sprayed with cooking spray. Stir in all ingredients. Bake at 350 degrees for 1 1/2-2 hours. May spoon additional turkey drippings over dressing if it begins to dry out before meal time.
In a large saucepan, saute onion, celery, red pepper and garlic in butter until tender. Add tomato basil and alfredo sauces; stir to mix well. Add chicken broth and Tabasco sauce; simmer over low heat about 15 minutes; stirring occasionally. Add shrimp or crabmeat; cook until shrimp just turns pink if using shrimp. Serve bisque garnished with parsley.