HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees Fahrenheit. Melt butter in a small saucepan over medium heat or in microwave; remove from heat and let cool several minutes. Add the cocoa and stir to mix; set aside. In a mixing bowl, with a whisk beat the eggs and granulated sugar until well blended. To the egg/sugar mixuture, add the melted butter/cocoa and vanilla extract; stir or whisk until blended. Stir together the flour, baking powder and salt. Add the flour mixture to the butter mixture. Whisk to mix well. Add pecans and incorporate. Spoon the mixture into a lightly oiled 9x13x2 inch baking pan. The batter will be thick. Bake for 30 to 40 minutes. Remove the cake from the oven and immediately pour the marshmallows evenly over the top of the hot cake. They will soften, but will not melt. For the topping: Sift the confectioners' sugar with the 4 tablespoons cocoa. (This is easily done by using a seive and it, also, breaks up the lumps.). A few minutes before the cake is done, melt the 4 tablespoons butter and the evaporated milk in a saucepan over medium-low heat; remove. Combine the sugar and cocoa mixture with the butter and milk mixture. Pour over the warm cake. Cool completely. Cut into squares to serve.
Heat oil in wok or medium frying pan. When oil is hot, add beef, ginger, garlic, lemon grass, bamboo shoots, beans, red pepper flakes and fish sauce. Cook 4 to 5 minutes on high heat, stirring. Remove from heat and add the lime juice. Serve over rice. Enjoy.
In 12"-inch skillet, cook frozen onions on medium-high 18-20 minutes or until liquid releases and then evaporates and onions brown, stirring occasionally. Add margarine; reduce heat to medium-low. Cook 4 minutes or until onions are tender, stirring and scraping pan occasionally. Add flour; cook 1 minute, stirring. Add milk in slow, steady stream, stirring constantly. Add thyme and bay leaf; heat to boiling on medium, stirring occasionally. Simmer 5 minutes or until mixture is creamy and thickened, stirring. Season with nutmeg, salt, and pepper. Remove and discard thyme and bay leaf. Serve hot.
Bring 3 cups of water to a rapid boil. Put the frozen Edamame into the boiling water, return to boil & cook for 4 minutes, drain and set aside. Lightly spray a skillet with oil , medium heat, fry the onions until they are golden Apprx 10 minutes. Add the beans, mix with the onions and continue cooking for apprx 5 minutes or until they are heated through.
Rinse roast under cool water. Add roast to crock pot. Sprinkle brown gravy mix on and around roast. Add 1/2 cup water around roast. Add quartered potatoes around roast. Sprinkle ranch mix over roast and potatoes. Season potatoes with salt. Set crock pot on high for 3 hours. Cut carrots same size as quartered potatoes or if using baby carrots, use whole. Add carrots and additional 1/2 cup water if you like a thinner gravy or au jus. Change setting to low for 2 more hours. Slice roast on serving platter, surround with veggies. Serve gravy or au jus on the side. *Any cut of roast would probably work, but this is a good, lean cut that doesn't require trimming and also slices nicely. A larger roast may also be used. *Cooking: You can also add the carrots after step 7 and cook on low for 6-8 hours total. The carrots will just be a little softer than the other method.
Preheat the oven to 350°F Butter ONE-8 1/2 x 4 1/2 inch pan OR three - 5 3/4 x 3 1/2 inch loaf pans. In a large bowl using an electric mixer, beat the eggs until foamy. Add the oil, sugars and vanilla and beat at high speed until the mixture is very thick and fluffy. With a spoon, stir in the shredded zucchini and carrot. Stir the flour, wheat germ, baking powder, baking soda, salt, and walnuts together in another bowl. Blend into the zucchini mixture just until the flour is no longer visible. Pour the batter into the prepared loaf pan or pans. Bake for 1 hour for the large loaf, or 35 to 40 minutes for the smaller loaves, or until a wooden skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool thoroughly. Makes 1 Large OR 3 Small loaves. The Great Holiday Baking Book.
Preheat oven to 220c or 400f. Cut potatoes in sections and then "turn" into barrel shapes 5cm (2inches) in length. Allow 3 per person. Stand potato barrels in a deep tray and add sufficent stock to come half way up the potatoes. Brush well with melted butter and season. Place in oven and cook until potatoes are golden brown on top and stock is almost completely reduced. Baste frequently with stock in the pan and brush with melted butter to build up a nice gloss. Serve sprinkled with the chopped parsley.
Season both sides of the pork chops with the salt and pepper. In a small bowl, whisk together balsamic vinegar, juice, honey, cornstarch and thyme until smooth; set aside. Heat olive oil in a large skillet over medium-high heat; add seasomed chops. Brown chops for 2 minutes on each side. Reduce heat to medium-low. Add vinegar mixture to skillet. Cover and simmer chops for 10-15 minutes (more or less time, depending on the thickness of your chops). Serve with sauce poured over top.
Fry bacon until crisp, set aside and reserve drippings. Cook onion and celery in drippings until translucent. Add butter, potatoes, carrots, 2 cups boiling water, salt, pepper and Old Bay. Cover and simmer 10-15 minutes until vegetables are tender. Add fish and scallops; add more water if needed,. Cook 10 more minutes. Add milk and Tabasco. Reheat, but do not boil. Garnish with bacon crumbles.
Fill a very large pot 1/3 full cold water and bring to rolling boil. Add first 8 ingredients and return to boil. Add potatoes and cook 5 minutes. Add corn and lobsters. Cover and bring back to a boil. Cook 10 minutes. Add asparagus and cover and cook 2-3 minutes longer.
In small bowl, stir baking mix, milk, cheese, and garlic powder to make a soft dough. Drop dough by 5 spoonfuls onto ungreased cookie sheet. Bake at 450* for about 8 minutes or until golden brown. If desired, spray warm biscuits with butter-flavored nonstick cooking spray before removing from cookie sheet.
Combine marinade ingredients (everything except chicken, bacon, and water chestnuts) and mix well so brown sugar dissolves. Put chicken and water chestnuts into marinade and refrigerate overnight. Preheat oven to 350°F Slice bacon in half, place 1 sliced water chestnut and 1 piece of chicken at the end of bacon slice and roll up, secure with a toothpick, repeat. Place wraps on a cookie sheet (approx 1/2 inch apart) and bake at 350°F for 35 minutes.
Saute the diced onion in a little bit of olive oil, butter, or cooking spray, in a medium saucepan over medium heat. (If you like garlic, you could add a few diced garlic cloves too). Add the stewed tomatoes and the tomato paste. Stir to combine. Add the brown sugar. Start with just 1/2 a cup. If you like it sweet, keep adding more. Here is when you can add salt, pepper, and any herbs like basil and oregano. Turn the heat down to low and simmer for at least an hour. Stir every so often. The stewed tomatoes will keep breaking down the longer you cook it, so you can keep going for a less chunky sauce. The perfect sauce for any pasta that can also be used as a pizza sauce, or for meatballs, etc.
Bring all the ingredients (except salmon, salt and pepper) to boil in medium saucepan, stirring constantly until the mixture becomes syrupy. Cool slightly and refrigerate until the sauce is completely cooled. Preheat the broiler. Put salmon on greased baking sheet and coat with cooled sauce. Season salmon with salt and pepper. Broil in oven approximately 8 minutes.
In a large mixing bowl, add warm water and yeast. Cover and let activate for 10 minutes. Add bread flour, canola oil, Agave, salt and 4 cups of whole wheat flour to the yeast mixture. Mix thoroughly. Mix in sunflower seeds. Slowly add whole wheat flour one cup at a time until you reach a firm dough. Turn dough onto a floured surface and knead for 5-8 minutes until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a lightly warmed oven for 1 hour or until doubled in size (hint: Before I place the bread in the oven, I turn the oven on to 350F degrees and warm it for only a few seconds--20-seconds. You don't want the oven hot). Punch down the dough and divide into either two greased 9 x 5-inch loaf pans, or three greased 8 x 4-inch loaf pans. I like to put parchment on the very bottom of my pans for ease of turning out the loaves. Cover the loaves and let rise in a warm place for an additional 30 mins or until doubled in size. Bake at 350F degrees for 35 minutes, then brush on melted butter and continue to bake for 5 minutes more or until lightly browned. Remove from oven and brush on remaining melted butter. Turn out from pans and place on a wire rack to cool completely before cutting and serving.
In a large bowl, combine the oatmeal, flour, baking powder and spices, mixing well. In a separate bowl, combine the remaining ingredients. Beat with a wire whisk until blended. Add to dry mixture, mixing until all ingredients are moistened. Let stand 5 minutes, then mix again. Spray griddle with non-stick cooking spray and preheat over medium heat. Using 2 tablespoonfuls for each pancake, drop batter onto griddle. Turn pancakes when edges are dry and bottoms are lightly browned. Cook until golden brown on both sides. Note: If the batter becomes too thick while standing, add a tablespoon or more of skim milk. Serve with favorite toppings.
Bring a large pot of salted water to a boil, add pasta. In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside. Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes. Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them. Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley. Mix in the tomato and olive mixture gently. Add parmesan cheese and toss gently, serve hot.
In a bowl, combine the cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press the remaining crumb mixture into two greased 15"x10"x1" pans. Cover and freeze for at least 10 minutes. In a large bowl, combine ice cream and orange juice concentrate, mixing until smooth. Spoon over crusts(pans will be full). Freeze for 10 minutes or until partially firm. Sprinkle with reserved crumb mix; gently press down. Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before serving. Yield: 2 desserts(24 servings each). Enjoy!
Preheat oven to 450. Grease a 3-4 quart baking dish (or spray with non-stick spray). In a saucepan with a cover, add the shredded cabbage and add water until it reaches 1 to 2 inches. Add salt to taste. Cover the pot and on a medium-high heat steam the cabbage in the boiling water, stirring and checking the water every so often, until cabbage is crisp tender, about 10 minutes; add more water during cooking if necessary. Remove the cabbage from the water and drain. In a small saucepan on a low heat, melt the butter and whisk in the flour until smooth. Blend in the milk, whisking until the mixture is again smooth. Add the salt, pepper and 1/4 tsp. nutmeg and simmer on a low-medium heat, stirring constantly, until thickened. Add 4 tablespoons grated parmesan cheese and stir until melted. Remove from the heat and stir in lemon juice. Place half the cabbage in the prepared baking dish layer half the cabbage, then half the crumbs, then half the sauce. Repeat with the rest of the cabbage, crumbs and sauce. Sprinkle the top evenly with the remaining 2 tbs. grated cheese, and sprinkle lightly with additional nutmeg. Bake for 10 minutes, or until the top is browned and the cabbage mixture is heated through. Makes 6-8 servings.
Heat 2 T olive oil in pan. Pat roast dry and rub with about 1 T olive oil. Sprinkle on all sides with salt and pepper, as much or as little as you like. Place roast in pan and brown on all sides. Transfer to 9x13 sprayed baking pan. Deglaze pan with wine and water making sure to scrape up all the brown bits. Turn pan off and add mushrooms, garlic, parsley, and packet of au jus. Pour over roast and cover with aluminum foil and bake at 350 for about 2 1/2 hours or until done to your liking.
Melt butter in pan, saute onions, shallots, bacon and pine nuts 3-5 minutes. Move to a large glass bowl; add rice and stock. Cook on high power, covered 18 - 20 mins (depending on power), stirring every 5 minutes or so. Stand 5 minutes. To reheat; From cold 5 - 10 minutes.
Mix the butter and 125g sugar well. Stir in the egg yolks one by one. Mix the flour and the baking powder, and then mix it into the egg yolk mixture alternately with the milk. Cover the bottom of a greased 23 x 33cm baking tray with the mixture you've just made. Bake for 15 minutes at 170 degrees celcius (or gas mark 4), or until the surface is firm. Once firm, leave the base to cool slightly. Then, cover it with a layer of rose hip jam. For the meringue, beat the egg whites until they are stiff, and then whip in the remaining sugar. Layer the meringue on top of the jam. Bake for 30 minutes at 150 degrees celcius (or gas mark 2), or until the meringue is stiff and golden.
In large skillet over med heat, saute chopped onion in margarine. When tender add coarsely chopped cabbage and broth. Stir. Cover and simmer for 10 minutes. Add sliced potaotes and mix. Simmer 10 minute Additional broth may be needed. Sprinkle seasoned salt and paprika over potatoes and cabbage. Allow to simmer covered for an additional 5 - 20 minute Mix in ham. Cooking until ham is warm and potatoes are done.
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water. Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
Combine boiling water, cornmeal, and steel cut oats. Let stand for 20 minutes. Put cornmeal mixture into bread machine followed by the remaining ingredients. Set on medium or wheat setting. Bake and enjoy!
Pour 3/4 oz of Creme de Noyaux in a cordial or shot glass. Layer White chocolate liqueur on top by placing a spoon very close to the Creme de Noyaux in the glass. Gently pour the White chocolate liqueur on the back of the spoon into the glass to create a layer.
In a small bowl, mix together mayonnaise, relish and minced onion. Stir in lemon juice and dill. If desired, season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
PLACE 1 PHYLLO SHEET IN A 9IN. TART PAN, GENTLY PRESSINGON THE BOTTOM AND UP THE SIDES. (PHYLLO) WILLHANG OVER SIDES. LIGHTLY COAT WITH COOKING SPRAY. REPEAT WITH 3 MORE SHEETS, COATING BETWEEN EACH LAYER. TRIM PHYLLO 3-4IN OVER EDGE OF PAN. QUICKLY FOLD EDGES UNDER (PHYLLO DRIES OUT FAST). BAKE AT 425F FOR 6-7 MINuteS. REMOVE AND SET ASIDE. SAUTE PEPPER AND ONION OVER MED. HEAT,4-5 MINuteS. ADD GARLIC,SAUTE 1 MINute. STIR IN BASIL. WHISK TOGETHER EGGS AND NEXT 3 INGREDIENTS INA LARGE BOWL: STIR IN SAUTEED VEG. AND CHEESES. POUR INTO PREPARED TART SHELL: TOP WITH TOMATO SLICES. BAKE AT 375F FOR45-50 MINutesS. LET STAND 5 MINuteS BEFORE SERVING.
Place the chicken in a large pot and cover with water to the top. Bring to a boil. As it boils, skim off the fat. Lower heat to a simmer and add the onion and salt. Continue to simmer on the lowest heat. When it is approximately one hour to serving, add the rest of the seasonings. Take the meat out, reserving same for later in the meal. Transfer liquid through a sieve to skim out of the broth. Serve with homemade noodles and people will never want the store bought stuff again (hopefully!).
In large skillet over medium heat, warm 1 tablespoon of the oil. Add garlic, red pepper flakes, a large pinch of salt and a few grinds of black pepper. Cook until fragrant, about 1 1/2 minutes. Add the thicker broccoli rabe stems and wine, cover and cook until half-tender, 5 to 6 minutes. Add rest of the broccoli rabe and cook, covered, for 6 more minutes, until very tender. Uncover pan, add olives, and cook for a few more minutes to evaporate remaining liquid. Stir in lemon juice, and season with salt and pepper. Drizzle with another tablespoon of olive oil and set aside to keep warm, or heat gently just before serving. Heat large skillet over medium-high heat for 2 minutes. Season swordfish steaks with salt and pepper. Drizzle each with 1/2 tablespoon of olive oil per side (4 tablespoons total). Place the fish in the hot skillet and cook for 4 to 6 minutes on each side. Serve immediately, with the broccoli rabe.
For the marinade: In a medium bowl whisk together oils, vinegar, lemon juice, garlic, lemon zest, peppercorns, celery salt, Worcestershire sauce and Tabasco. Add chicken breasts and place in refrigerator to marinate for several hours. For the brown sauce: In a medium saucepan, over mediium heat, melt butter. Add flour and whisk together over heat for 1- 2 minutes. Add Chianti and beef stock, whisking constantly. Bring to a boil, then reduce heat to medium low and simmer about 10 minutes. For the chicken: Remove chicken breasts from marinade and pat dry. Coat each breast first with flour, shaking out excess; then in egg wash; then in bread crumbs. Make sure to completely cover breast with breading. In a large heavy non-stick skillet, heat olive oil over medium-high heat. Place breasts in pan and cook until browned lightly on each side, about 4 minutes per side. Remove and keep warm. In another pan, melt butter, add mushrooms and cook until they begin to soften, 1 to 2 minutes. Add tomatoes and garlic and cook, stirring constantly, for another minute. Add herbs and green onions and toss to combine. Add brown sauce and bring to a boil, then remove from heat. Divide angel hair pasta among four plates and top with chicken and sauce.
Use a pan large enough to lay all of the filets inches. Cover bottom with a thin layer of olive oil. Stir in butter and cook over medium to low heat until butter is melted. Stir in onions and shallots. Cook until they are soft. Using a garlic press add in the garlic cloves. Stir in sour cream. Mix together and cook until sour cream is melted inches. Spread all ingredients evenly in pan and lay the filets over this. Squeeze half of the lemon over filets and sprinkle with salt and pepper. Let cook until that side is done, about 5 minutes. Turn filets over, squeeze other half of lemon and sprinkle with salt and pepper. Turn off heat and cover pan. Leave in pan until done cooking, about another 5 - 7 minutes. You can leave them in pan until you are ready to serve to keep warm. Turning off the heat before they are done cooking helps make sure that they don't get over cooked.
Combine milk, sour cream, and pudding mix; whisk until smooth. Stir in pineapple and coconut. Zest lime to measure 1 teaspoon zest; juice lime to measure 1 teaspoon juice. Stir both into dip. Cover and refrigerate at least 30 minutes before serving. To toast coconut, preheat oven to 350°; spread coconut onto cookie sheet and bake for 10-12 minutes until light golden brown.
MARINADE:. Place marinade ingredients in saucepan and bring to a boil. Reduce heat and simmer until flavors meld, 8 to 10 minutes. Refrigerate 2 to 3 hours before using. ADD-INS:. Time to use that Vidalia Onion Dicer! ;). Remove stem/core of tomatoes, then peel(optional). Chop tomato into small pieces. Cut onion into 1/8 inch dice. Add tomato and onion pieces to chilled marinade. Cover relish but stir it gently several times. TOPPER:. Peel cucumber, cut in half lengthwise, slice thinly, and set aside. Keep cucumber pieces separate but refrigerated. At serving time: Add cucumber slices. NOTE:. This relish will keep for several weeks if it is covered and refrigerated. If you wish to preserve it just heat to boiling(without the cucumber slices), pour into hot sterilized jars and process.
Melt butter in large saucepan. Add flour and curry powder and stir until blended. Whisk in chicken broth; heat and whisk until it comes to a boil;add paprika. Beat together egg yolks and cream. Reduce heat until soup is not boiling. Stir in egg yolk mixture, and continue to cook and stir until soup thickens. DO NOT BOIL. Add chicken meat. and warm through Garnish with chutney.
Add 2 T olive oil to pan over medium heat, add leeks and cook 10 minutes. Add chicken and sausage and cook until lightly browned and remove from the pan. Add 3 T butter and 2 T olive oil and flour, cook 1 minute, then add broth, milk, parsley, chives, tarragon and salt & pepper to taste. Set aside 3/4 c sauce. Add back in the chicken mixture to remaining sauce and turn off. Roll out 2/3 of the pastry crust into a pie pan. Spoon in mixture. Roll out remaining crust and cut into strips and place over pie. Bake at 425 for 20-25 minutes and serve with remaining sauce.
Trim fat from steaks and spread mustard evenly over both sides. In a large skillet heat 1 tablespoon of the oil over medium heat. Add steaks; cook until desired doneness, turning once halfway through cooking (7-10 minutes for medium rare or 10-12 minutes for medium). Transfer to serving platter and keep warm. Add the reminaing tablespoon oil to drippings in skillet. Add mushrooms; cook and stir for 4 minutes. Stir in wine, Worcestershires sauce, and thyme. Simmer, uncovered, for 3 minutes. Spoon over steaks.
Mince or very finely chop the pork and veal. Put the minced meat in a large mixing bowl and add the suet, breadcrumbs, lemon rind, nutmeg and herbs. Mix together and season to taste. Add the lightly beaten egg to the mixture and mix well with a fork until all the ingredients are thoroughly combined and bound together. With floured hands, form the mixture into sausage shapes. Coat each sausage in flour, shaking off any excess. Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through. Serve the sausages with mashed potatoes and a green vegetable as a main meal, or with grilled bacon and tomatoes for breakfast.
Start with heating the milk in a non-stick saucepan. Stir frequently. When it comes to a boiling temperature, add the crushed paneer. From then on--keep stirring till all the milk evaporates and you have your milk cake. Add the sugar and mix well. (Some people like it a bit darker than cream color). Spread it on alum. foil or baking sheet (about 0.5-1" thick). Cut into pieces to store. (Mine usually doesn't last to store, everyone likes to eat it warm). Enjoy!
Cut squash about 1/4 inch thick. In a large skillet, layer ingredients in the following order: tomatoes, tomato sauce, onions, water and seasonings. Stir. Add squash, then rice. Crumble ground beef on top. (Steam will cook the ground beef & rice.) Bring to a boil, then cover, lower heat and simmer 50 minutes. Stir ocasionally. Add more water if needed. Let sit 15 minutes before serving.
Combine first four ingredients in mixing bowl (I always use a glass bowl with plastic cover so I can mix and store in the same container). Season to taste with seasoning salt, pepper and desired additions. Some possible variations: Spicy Ranch (onion powder, garlic powder, cayenne pepper to taste), Spicy Dill (add dill to Spicy Ranch mix), Peppercorn (garlic powder, heavy on the fresh ground pepper, Parmesan cheese), add powdered dressing or dip mix of your choice or throw in some blue cheese for wings.
In a large sauce pan (Dutch oven) cook beef, onion and garlic until browned and done. Drain the fat. Add cabbage, celery, green pepper, tomatoes with their juice, tomato sauce, kidney beans and seasonings. Cover and simmer over for 45 minutes, stirring occasionally. Exchanges per 1 1/8 cup serving - 1 starch, 2 protein.