HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl, cream together butter and sugars until smooth (I do this by hand, with a wooden spoon). Stir in vanilla and then blend in egg. Add the flour, cornstarch, baking soda and salt (I sift these four ingredients through a sieve first) and combine; stir in chocolate chunks and stir to incorporate chunks throughout the dough. Chill dough in fridge for one hour, two if you can spare the time. Preheat oven to 350°F; line your cookie sheets with parchment paper. Drop dough by tablespoons onto cookie sheets and bake in preheated oven for about 8-10 minutes, or until cookies are golden brown around the edges. Remove cookies to wire racks and let cool.
Fry ground beef over medium heat until no longer pink, drain fat. Add taco seasoning and water and simmer for 5 minutes, keep warm. In a medium bowl, beat the cream cheese and sour cream until smooth. Spread on a serving platter or large pizza pan. Layer with meat mixture, lettuce, tomatoes and onions. Drizzle on taco sauce and sprinkle cheese on top. Serve immediately with tortilla chips.
Mix all ingredients together. Bake in oven for about 30 minutes at 350 or until bubbly.
Cook rice and keep warm according to package directions. Season chicken breasts with a little salt& pepper to taste. Heat 2 tsp oil in a heated skillet. Add chicken breasts and brown 3 minutes per side, then remove from the pan. Spread chili sauce all over both sides of the chicken. Place chicken into a heavy,ovensafe pan and place in a preheated oven at 200 C on the second rack, and roast for 10 minutes or until chicken is cooked through (the thicker your chicken breasts, the longer it will take). In the same pan you cooked the chicken in, heat another 2 tsp of oil. Saute the green onions and the peppers for about 3 minutes, remove from the pan to a dish. Add another tsp of oil (if needed) and saute the apricots 1-2 minutes, then remove to the same dish as the peppers and the onions. Add another tsp of oil (if needed), and saute the rice and the curry powder, stirring constantly to mix well, for about 2 minutes. Pour in the stock and bring to a boil. Return all the sauteed vegetables and the apricots, along with the peas to the pan and cook together until heated. Serve with the chicken. Note*: If you prefer things more spicy, feel free to add some hot curry powder or use spicier chili sauce. In Germany, sweet& sour chili sauce is usually more like the sweet& sour duck sauce you can buy from La Choy in the grocery stores in America- it has little bits of red bell pepper in it.
Place meat in Crock Pot. Mix flour, salt and pepper and pour over meat; stir to coat with flour. Add remaining ingredients and stir to mix well. Cover and cook on Low 10-12 hours or High 4-6 hours. Stir stew thoroughly before serving.
Season steak with all the seasonings. Grill on each side for 2 minutes and then let sit to cook on the plate for 5-10 minutes, covered.
Combine first 8 ingredients in 4 1/2qt. slow cooker. Add hominy, beans, chicken and broth. Stir well to combine. Cover and cook on LOW 7 hours or High 5 hours. If thicker gravy is desiered, combine 1 Tbl flour and 3 Tbl of cooking liquid in small bowl. Add to crock-pot and cover. Cook on high for 10 minutes or until thickend. Serve in bowls and garnish as desired.
Soak poppy seeds in milk for 4 hours (or over-night) then rinse under cold running water; drain well. Preheat oven to 350°F. Grease and flour a Bundt pan or 10-inch tube pan. Cream the butter and gradually add 1 1/4 cups of the sugar. Beat in the zests and the poppy seeds. Add the egg yolks, one at a time, beating well after each addition. Continue beating for about 5 minutes, until the mixture if very light and creamy. In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and beat until peaks are stiff, but not dry. Sift the flour and salt over the egg yolk mixture, one third at a time, folding in after each addition. Gently fold in about 1/4 of the egg whites into the batter, then fold in remaining whites, blending gently but thoroughly. Pour batter carefully into the prepared pan. Bake one hour, or until a toothpick comes out clean when tested in the center. Make syrup while cake bakes: Combine juices with sugar and heat until sugar is completely dissolved; cool slightly. Immediately after removing cake from the oven, pierce the top all over with a thin skewer. Pour the citrus syrup all over the top to cover completely. Cool cake in the pan to allow syrup to be absorbed completely. Remove cake from pan and serve.
Place all ingredients in crock pot. Cook for 10 hours on LOW. Serve with the vegetables and some of the cooking liquid as a gravy.
Puree the spice paste ingredients in a food processor pulsing several times, until smooth. Heat a wok over medium-high heat, add the spice paste and stir fry for 30 seconds. Pour in the stock and coconut milk and bring to a boil. Add the mushrooms, tofu, and tomato paste and season with salt and pepper to taste. Simmer gently for 5 minutes. Meanwhile, cook the noodles according to the package directions. Divide among four large soup bowls. Ladle the spicy broth over the noodles and serve immediately, garnished with scallions and shredded cabbage.
Wrap each peach quarter with prosciutto so that it goes around twice. Secure with toothpick. Grill until prosciutto has browned a bit. Cool slightly before eating.
Mix together graham cracker crumbs, sugar, and melted butter. Press into lightly greased 9x13-inch pan. Beat cream cheese. Add sugar & beat. Add eggs and beat together. Pour over graham cracker crust. Bake 20 minute @ 350 degrees. Let cool - to room temperature While cooling cheese cake mixture, on stove mix together in a small saucepan pumpkin, egg yolks, sugar, milk, salt, cinnamon, ginger, and cloves. Cook until mixture begins to thicken. (I cook for entire 20 minutes first layer is baking). Let cool. Beat egg whites until almost stiff. Add sugar and beat until stiff peaks form (peaks stand straight up when beaters are pulled out of mixture.) Fold egg whites into cooled pumpkin mixture. Pour over cream cheese layer. Spread cool whip over pumpkin mixture. Sprinkle chopped nuts on top. Refrigerate several hours before serving.
Preheat the oven to 190C/375F/Gas 5. Fry the chicken joints in the oil and butter until browned. Put them aside in a casserole dish. Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes. Add the mushrooms, parsley, lemon juice, mead and seasonings. Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints. Cover and cook in the oven for about 1 hour.
Heat the oil in a pan. Add the ginger,garlic, onions, chillies and tomatoes. Saute till the tomatoes and onions are softened. Add the turmeric powder, coriander powder, cumin powder and garam masala. Add salt to taste. Add the boiled peas and potatoes. Add the chopped cilantro. Add the water and bring to a simmer. Serve with Indian Bread or Rice. Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.
Place the roast on a 22-in. x 18-in. piece of heavy-duty foil; sprinkle with liquid smoke and soy sauce. Wash bananas and place at the base of each side of roast. Pull sides of foil up round meat; add water. Seal foil tightly; wrap again with another large piece of foil. Place in a shallow baking pan; refrigerate overnight, turning several times. Place foil-wrapped meat in a roasting pan. Bake at 400° for 1 hour. Reduce heat to 325°; continue baking for 3-1/2 hours. Drain; discard bananas and liquid. Shred meat with a fork. Serve with your favorite BBQ sauce, if you desire.
Remove flavor packet from soup mix and set aside. Crumble noodles. Bake noodles on a cookie sheet for 8-10 minutes at 350°F until toasted, stirring after 5 minutes. Cool. In small nonstick skillet over medium-low heat, cook sliced almonds and 3 tablespoons sugar for 5-6 minutes, stirring constantly. Cook until sugar is dissolved and almonds are evenly coated, and light, golden brown. Be careful not to overcook. Remove from heat and set aside. Whisk together contents of reserved flavor packet, remaining 2 tablespoons sugar, oil, and next 5 ingredients. Toss together lettuces, celery and onions in bowl. Drizzle with dressing; toss. Add noodles, almond mixture and oranges; toss. Serve immediately. Variation: Try this with a handful of chopped fresh cilantro instead of the parsley and a sprinkling of crushed red chili flakes--I love it that way.
Core the tomatoes and cut the large ones into thick slices, halve or quarter the small ones. Arrange to look pretty on a platter and sprinkle liberally with salt and pepper. To make dressing:. Place half the Roquefort cheese, maoynnaise, cream, vinegar, 1 teaspoons salt and 1/2 teaspoons pepper in the bowl of a food processor: process until combined but still chunky. Drizzle the dressing over the tomatoes. Crumble the remaining Roquefort cheese over the tomatoes. Sprinkle with the parsley and serve at room temperature. Enjoy!
Soak the dal in water for 1 hour. Put it in a pressure cooker. Add salt and turmeric powder. Wait for 2-3 whistles. Turn off the gas. Heat ghee in a kadahi. Add jeera, bay leaf, cardamoms, hing, garam masala, ginger and green chilly. Add dal. Put lemon juice and garam masala powder. Add chopped coriander. Serve hot with Potato Bharta.
Combine muesli flakes, sugar, coconut and sifted flour in a bowl and mix well. Heat butter, honey and milk. Pour over dry ingrediets and mix well. Roll into balls the size of walnuts and place on a greased baking tray. Bake in pre-heated over 325 degrees for 15-20 minutes. Cool on trays.
Combine all ingredients, except the cava, in a large pitcher and cover; chill at least one hour, up to 3 hours. Pour wine (cava) over fruit mixture and stir.
In a saute or frying pan, saute diced turkey meat in salt, black pepper and cayenne pepper until just warmed through. In a large pot, saute the onions, garlic, peppers and celery in oil until onions begin to turn transparent. In the same pot, add the tomato paste and let it brown a little. Once the vegetables are translucent deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sauteed vegetables, paste and stock are combined thoroughly. Add the remaining seasonings, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the turkey and cook another 10 minutes. Add the rest of the stock, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. Turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients.
In a skillet, saute onions and garlic in olive oil and butter over medium high heat for 1 minute In a slow cooker, add vegetable broth, tomatoes, tomato sauce, vodka, salt and sugar. Then add the sauteed onions and garlic. Cover and cook on high heat for 5 hours. Puree the soup in batches, then stir in half-and-half. Cover and cook for an addition 20 minute on low heat setting.
Make the dressing: combine the dressing ingredients in a jar with a tight-fitting lid; shake well and refrigerate until well chilled; shake well before using. Make the salad: place mushrooms in a bowl; pour on dressing and toss gently; cover and refrigerate 4-5 hours. Arrange lettuce leaves on individual plates; using a slotted spoon, divide mushrooms among plates. Spoon some dressing over each salad; serve immediately.
Cut veggies and nuts and shred, slice and chop as directed. Set aside. Make jello according to pkg. directions, and put in a jello mold or a glass dish, and put into refrigerator. Watch jello carefully. When jello starts to gel, add the veggies and walnuts, mixing carefully to distribute throughout jello. Let jello finish setting. Cut into slices or squares. Serve atop a lettuce leaf, or by itself with your favorite meal.
Melt butter in skillet over medium heat, add onions and cook, stirring, until softened. Add thyme, salt and pepper and cook for 1 minute then remove from heat. Grease slow cooker crock and place thin layer of onions on bottom, add layer of potatoes, and repeat until all potatoes and onions are used up, finishing with a layer of potatoes. Add stock to cover.(If making ahead, place in refrigerator at this point). Cover and cook on low for 8 to 10 hours or High for 4 to 5 hours or until potatoes are tender. If using the optional cheese, transfer contents to a baking dish, sprinkle with cheese and brown under a preheated broiler.
Pour the syrups into two stemmed warmed glass mugs. Add the steamed milk, but do not stir. Add the espresso to the milk mixture. Top with a dollop of whipped cream. Serve with a kiss.
Preheat oven to 350°F. In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts. In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper. Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips. Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.
Using electric mixer, beat butter in medium bowl until light and fluffy. Resift flour with salt and cayenne;add to butter and beat just until blended. Add cheese and blend just until combined; do not overmix (dough will be crumbly). Gather dough into a ball; divide into fourths and flatten into disks. (Can be prepared ahead.Wrap and refrigerate up to 3 days or freeze up to 2 months. Thaw dough before continuing.). Preheat oven to 400 degrees. Roll 1 dough piece out between pieces of waxed paper to thickness of 1/8 inch. Cut out rounds using a 2 inch plain or scalloped cookie cutter. Repeat with remaining dough. Gather up scraps, reroll and cut out additional rounds. Transfer rounds to nonstick baking sheets (or to parchment covered regular baking sheets) and bake until golden, about 12 minutes. Cool slightly and serve slightly warm or at room temperature.
Cream white sugar, brown sugar and butter. Add eggs one at a time. Mix in vanilla. Sift together flour, baking powder, soda and salt. Add to sugar mixture. Stir in corn flakes, oats, raisins, coconut and pecans. Cover and Chill 1 hour. Preheat oven 350 degrees. Drop by spoon onto greased cookie sheet. Bake 8 minutes, being careful not to overbake. Cool.
n a small bowl, mix together the flour, baking powder, and salt. Set aside. In a large mixing bowl, combine the granulated sugar and the Buddha's Hand zest until evenly combined (you can use your hands if it's easier that way). Add the butter and cream to combine; add the eggs and continue mixing. Add the lemon juice and vanilla and mix until smooth. Then gradually stir in the flour mixture until well blended. Chill the dough for 30 minutes. Preheat the oven to 350 degrees. Roll the dough into small quarter-sized balls and then toss gently in the powdered sugar until lightly coated. Place on a parchment paper covered baking sheet. Bake for 10 to 12 minutes, or until pale golden brown.
Combine all ingredients in a crockpot the night before. Cover and cook on low overnight. Serve in the morning with milk, brown sugar, and any other condiments that sound good. My favorites are sliced bananas, pecans, coconut and raspberries.
For dressing, combine the first 8 ingredients, making sure to mix very well. Add the salsa and combine well. Cover and keep refrigerated until ready to use (make sure you stir or shake the dressing before serving). In a large nonstick skillet, heat 1 T-2 T olive oil over medium-high heat. In a medium-sized bowl or plastic ziploc bag, add chicken, cumin, barbecue seasoning, cayenne pepper, if using, sea salt and black pepper; shake to coat chicken. Toss the chicken mixture in the skillet and cook until nicely browned and it is no longer pink in the middle, about 10-15 minutes. In large salad bowl, add broccoli slaw and then layer the beans, chickpeas, corn, cilantro, onions, tomatoes, cumcumber and chicken. Squeeze the juice of the lime over the entire salad. Top with the amount of dressing you prefer (you may not want all of the dressing on the salad, depending on your taste). Serve with tortilla chips, sour cream and cheese, if desired.
Place rack in middle of oven and preheat to 375 degrees. Line two cookie sheets with parchment paper (or grease sheets). With mixer, beat together butter, shortening, and sugars in a large bowl until fluffy, about 2 minutes. Beat in egg, baking soda mixture, flour, salt and vanilla until just combined. Stir in oats, coconut, chocolate chips, nuts and raisins until well combined. Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3-inch round. Bake cookies, in batches, until golden, approximately10-12 minutes per batch. Transfer to rack to cool. Cookies will keep in an airtight container at room temperature for up to 5 days.
Slice the green tomatoes in thin slices. Dip the tomatoes in the flour. Heat the oil until hot. Fry until golden brown on each side making sure to season each side with salt & pepper. Remove from the oil when browned and season again with salt & pepper.
Peel potatoes and slice them into 1/4" rounds. Place them in the bottom of your crock pot. Finely chop the remainder of the vegetables. In a large skillet, saute the vegetables in butter until tender. Add the garlic; cook 1 minute longer. Stir in pepper sauce and all seasonings but the bay leaves. Cut deep slits in roast and place in crock pot on top of the potatoes slit side up. Spoon vegetable mixture into slits and over the top of the roast. Add bay leaves to the crock pot. Cover and cook on low for 6-8 hours or until the pork is tender. Transfer roast to a serving platter. Using a slotted spoon, remove potatoes and place them around the roast on the platter. Cover platter with foil to keep the roast and potatoes warm. If bay leaves are still in the crock pot, remove them. Pour juices into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir for two minutes until liquid has thickened. Serve gravy with roast and potatoes.
Heat oil in a large pot over medium high heat. Add ground beef and cook until browned. While cooking break the beef into small pieces with a wooden spoon. Reduce heat to medium and add mushrooms, onions and green pepper. Cook until the vegetables soften, about 5 minutes. Stir in the tomatoes and tomato sauce. Stir in all remaining ingredients and bring to a low boil. Reduce heat to low, partially cover and simmer for 3 to 4 hours. Serve over hot spaghetti and enjoy.
Spread cream cheese in a plate. Spread chili sauce on top. Sprinkle bell pepper and green onions on chili sauce. Top with shrimp, cheese and olives in that order. Refrigerate at least 1 hour (better if overnight). Serve with Tortilla chips.
Soak buns in milk and egg mixture. Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted. Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne. Cook over medium heat about 15 minutes, stirring constantly. Add green onions. Then add buns. Mix well. Stuff crab shells (artificial). Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.
place chicken on the bottom of crockpot. pour tomato sauce over the chicken. cover with pepper mixture, then Adobo and salt and pepper. cook on low 6-7 hours. about 60 minutes before serving, stir and add paprika. serve with brown rice, whole wheat pasta or couscous.
Brown steaks in margarine in frying pan. Add remaining ingredients and mix a little. Cover and simmer slowly until tender, about 45 minutes, stirring and turning meat occasionally.
Cut veal and pork into 1-inch cubes and place cubes in a large bowl. Chop garlic. In a small bowl, mix garlic, water, wine vinegar, salt, and pepper. Pour over meat cubes and stir. Marinate meat cubes for at least 3 hours, or overnight, to allow flavours to blend. Leaving about 2 inches at the bottom of each skewer, arrange pork and veal cubes alternately on wooden skewers. Squeeze cubes together. Continue to add meat until all the meat is used. You should fill 12 skewers. In a shallow bowl, combine breadcrumbs, curry powder, salt, and pepper. In a second shallow bowl, beat eggs. Dip skewered meat cubes in breadcrumbs. Coat with egg, then dip in crumbs again. Gently squeeze sticks with hands to make breadcrumbs flat and sticks more rounded. In a large skillet, heat about 1 inch of cooking oil. Fry skewers of meat cubes, a few at a time, until meat is lightly browned. Combine onions and butter and spread in a large shallow baking dish. Place meat sticks on top of onions. Bake in a 275 degree Fahrenheit oven for about 45 to 60 minutes, or until meat is no longer pink.
In medium bowl, mix together chili sauce, grape jelly, and barbeque sauce. Set aside. Season chops on both sides with seasoning salt and pepper. Brown pork chops with a little oil in a skillet, just until outside is browned. Spoon a couple spoonfulls of the sauce mix into the bottom of a crock pot. Put in 2-3 chops (how many ever you can fit on bottom) and pour half the mixture over chops. Place the rest of the chops on top, and spoon the remaining sauce over them. Cook on low 4-6 hours or before they become dry. ***Variations: Dump a handfull of dried onion flakes into the sauce mix. Peel a couple cloves of garlic, cut in half, and toss in crock pot. Add a few dashes cayenne pepper to sauce mix, or use a hot and spicy bbq sauce.
In a medium saucepan over medium high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix. Stir well and bring just to a boil. Place roast in a slow cooker and pour mixture over the roast. Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours. Remove bay leaf and shred meat with a fork. Serve on Italian Rolls.
In a 10-inch straight-sided saute pan, heat 2 teaspoons of the oil over medium-high heat. Add the mushrooms, season generously with salt, and cook undisturbed until well browned on one side, 1 to 3 minutes. Add half of the shallot and 1/2 Tbs. of the sage to the pan and continue to cook, stirring, until the mushrooms are well browned all over, another 3 to 5 minutes. Season generously with black pepper and transfer to a bowl. Leave the pan off the heat. Generously season the chicken thighs with salt and pepper. Return the pan to medium-high heat, add the remaining 2 teaspoons oil, and swirl to coat the pan. Add the chicken and cook undisturbed for 1 minute. Add 1/2 Tbs. of the garlic, 1/2 Tbs. of the sage, and the remaining shallot and continue to cook, stirring, until the chicken is no longer pink on the outside, 2 to 4 minutes. Add the mushrooms, sherry, and red pepper and cook to reduce the sherry slightly, about 2 minutes. Lower the heat to medium and stir in the sour cream, tomato, and the remaining garlic. Partially cover the pan and simmer until the chicken is cooked through, 15 to 20 minutes. If the sauce seems overly thick, thin it with a little water. Season to taste with more salt and pepper. Serve sprinkled with the remaining sage.