HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat over to 350 degrees. In a large mixing bowl, beat on low speed bananas, butter, sugar, and the egg until mixed. Add in the vanilla, salt and baking soda and beat until mixed. Add flour and 1°C of walnuts and mix until the mixture is thoroughly wet. Pour mixture into a greased (Pam) 4x8 bread pan. Bake for 45 minutes or until a toothpick comes out clean. Let cool on a cooling rack. Slice and Enjoy!
Preheat oven to 350°. In mixing bowl cream sugar, shortening and eggs; add extracts. Stir in dry ingredients, lemon zest and crushed lemon drops. Roll into 1-inch balls, flatten slightly and bake on parchment-lined baking sheet for 10-12 minutes. Note: Cooking spray works well too. Let cool slightly on pan 1 to 2 minutes. Make a glaze by mixing powdered sugar with lemon juice; then brush lightly over cookie tops. Let cookies cool completely.
Place the onion in its skin on a baking tray and put in a hot (I'd say 400 degrees) oven for about 20-30 minutes until it becomes slightly caramlised and soft. Boil the potatoes and the green beans in salted water until tender, drain and leave to cool. Chop up the tomatoes and add to a large salad bowl. Then cube the potatoes and add to the tomatoes along with the green beans. Chop up your very soft onion and add the anchovy fillets, bashing down into small pieces. Add a good lashing of excellent olive oil and a dash of white wine vinegar. Salt and pepper to taste and serve warm or cool, either as an antipasti, as a side dish or as a main second.
Saute rice with olive oil until the grains begin to turn opaque in a large pot with a tight fitting lid. Add water, bouillon cube, and butter. Bring to a boil, reduce heat, cover, and simmer for approximately 20 minutes. Add minced garlic and replace lid. Cook for another 10-15 minutes tasting rice for doneness. You can cook it longer (up to 50 minutes) but I prefer a slightly chewy, nutty texture.
Simmer the orange juice in a small pot over low heat until it reduces to a thick golden syrup, about 15 minutes. You should have about 3 tablespoons of reduced juice. Remove from the heat and allow to cool. In the meantime . . . Preheat the oven to 400°F. Put the jalapenos in a small baking pan and toss with the canola oil; season lightly with salt. Roast for 15 minutes until the skins begin to blister and the jalapenos soften. When cool enough to handle, peel off the charred skins and scrape out the seeds. Mince the roasted chilies finely. Set aside. Combine the cooled orange syrup and egg yolks in a stainless steel bowl. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Vigorously whisk until you get yellow ribbons. If the eggs begin to scramble or the mixture gets too hot, remove the bowl from the heat and whisk to cool. Remove the bowl from the pot and slowly drizzle in the warm clarified butter and continue to whisk until the hollandaise is thickened and doubled in volume. Stir in the minced jalapenos, cilantro, and a pinch of salt. Cover tightly with plastic wrap and place in a warm spot until ready to use. If the hollandaise gets too thick, whisk in a few drops of warm water to adjust the consistency so it's creamy and light.
Preheat oven to 350. Mix together cake mix, eggs and pudding. Pour batter into 9x13 greased pan and sprinkle with brown sugar and butterscotch chips. Bake 30-40 minutes, or until a toothpick inserted in the middle comes out clean.
Bottom Layer: Crumble flour, sugar and 1/2 cup plus 2 teaspoons butter together. Pack into ungreased 9x9-inch pan. Bake in 350°F oven for 20 minutes. Second Layer: Combine butter, brown sugar, corn syrup and condensed milk in heavy pot. Bring to boil over medium heat. Boil for 5 minutes, stirring constantly as it burns easily. Remove from heat. Beat with spoon slowly until it shows signs of thickening. Pour over bottom layer. Third Layer: Melt chocolate over hot water. Pour over second layer. Chill. Cut into squares.
Preheat the oven to 450°F Whisk the first six ingredients together in a small bowl and season with salt and pepper. Arrange the asparagus in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Turn to coat. Place the salmon atop the asparagus and sprinkle with salt and pepper. Roast until the salmon is just opaque in the center, about 15-20 minutes. Cut the salmon into two pieces and top with sauce to serve.
Place potatoes and 1 tsp salt in a saucepan, cover with water, bring to a boil. Reduce heat to simmer. Cook until potatoes are tender, about 20 minutes. Drain, return to pot. Add half and half, butter, remaining salt, pepper. Place pan over medium low heat, mash for 4-5 minutes. Add bacon, cheese, sour cream, chives and stir.
Brown beef and onion over medium heat. Drain. Add ketchup, water, brown sugar, vinegar, salt mustard, chili powder and allspice. Bring to a boil. Reduce heat, simmer, uncovered for 30 minutes until heated through. Spoon onto buns. Enjoy!
Layer broccoli, raisin, bacon and onion in 2 1/2 quart serving bowl. Mix sugar, vinegar, and mayonnaise. together in small bowl; spread over onions sealing to edges of bowl. Sprinkle sunflower seeds on top. Cover and refrigerate to chill well. Just before serving, toss thoroughly. I do not put the bacon in until I toss it before serving. I also just bought the packages of broccoli that was ready to serve.
Finely grind first 4 ingredients and 1 teaspoon lemon peel in processor; set crumb mixture aside. mix butter, cilantro, parsley, lemon juice, and remaining 1/2 teaspoon lemon peel in small bowl. Season this herb butter to taste with salt and pepper. Preheat oven to 450°F Brush rimmed baking sheet with oil; place scallops on sheet. Sprinkle with salt and pepper. Top each with tomato slice, then crumb mixture, dividing equally. Top each with 1 teaspoon herb butter. Bake until scallops are just opaque in center, about 8 minutes. Meanwhile, whisk 1/4 cup oil, lime juice, honey, and lime peel in small bowl. Season dressing with salt and pepper. Toss arugula and mint in bowl, adding dressing to taste. Divide greens among 4 salad plates. Top with scallops and serve.
Cook rigatoni according to pkg directions, without adding salt, drain and set aside. In a large skillet, over medium heat, heat the oil. Add the peppers, onion, and garlic and saute for 6 minutes. Add the tomato, chicken broth, parsley, Italian seasoning, crushed red pepper and salt and pepper to taste. Add the lemon juice. Add the chicken to the skillet and cook chicken in the sauce over low heat just until chicken is warmed in the sauce. Arrange the cooked rigatoni on a serving platter. Spoon chicken and pepper sauce over rigatoni and serve.
Preheat oven to 350 degrees. Line baking sheets with parchment paper or leave ungreased. Combine flour and salt in a bowl and set aside. Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade. Pulse until finely ground. (Be careful not to grind to a paste). Combine butter and remaining sugar in a medium bowl. Cream together until light and fluffy. Add ground almond and sugar mixture combine to mix. Add vanilla and egg yolks combine to mix. Mix in flour. Roll dough into walnut-size balls and place 2 inches apart on baking sheets. Dip your thumbs in flour and use to make a deep indentation in center of each cookie. Whisk egg whites to loosen them and then brush outside of each cookie with egg white. Scatter a few chopped almonds on outer edge of each cookie if desired. Fill each center with 1/2 teaspoon of jelly. Bake until edges are golden brown, 15 to 18 minutes. Remove from oven. If needed, immediately add another 1/4 teaspoon of jelly to each cookie. Let stand for 3 to 4 minutes. Transfer to cooling racks with a thin metal spatula. Dust with confectioners' sugar if desired.
Preheat oven to 425°F. Heat 2 well-seasoned cast-iron corn stick pans (or a well-seasoned 9-inch cast-iron skillet) in middle of oven for 10 minutes. Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapenos, and 2T butter, stirring, until just combined. Remove pans from oven and divide remaining 2 T butter along corn stick molds. Quickly divide batter among molds (about 3 T each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes. (If using a cast-iron skillet, pour all of the batter into it and bake 15 to 20 minutes.) Cool corn sticks in pans 3 to 5 minutes before removing from molds. Serve warm.
Mix sauce ingredients together. Pour over chicken. Bake in 180 C oven for 1 hour.
In a large bowl, dissolve the water and yeast (make sure water isn't too hot (it'll kill the yeast) or too cold (it won't activate it)). Add 3 cups of the flour, a cup at a time. Stir, using a wooden spoon, in one direction for 1 minute. Sprinkle mixture with salt. Add remaining flour, a cup at a time, stirring after each addition. Stop adding flour after the dough is stiff (you might not want to use it all). Turn the dough out onto a lightly floured surface. Knead the dough until it is smooth and easy to handle (10 minutes of vigorous kneading). Shape the dough into a ball and put in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours). Place baking stone in center of oven. Preheat oven to 500 degrees F. Deflate dough and divide into 4 equal pieces. Flatten each piece into an 8 x 6-inch oval. Let rest for 10 minutes. Wet fingers with water and"dimple" the bread by pressing your fingertips into the dough and stretching the dough. You want it to be really thin. Holes are OK. Transfer bread to baking stone. Bake until bread is golden on top and brown and crusty on the bottom. (5 minutes or so). Repeat with remaining dough. Naan is best eaten the same day its made.
Equipment: an electric coffee/spice grinder or a mortar and pestle. Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours. Finely grind caraway seeds in grinder. Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway. Cooks' notes: Eggs can be marinated, chilled, in an airtight container up to 3 days. Eggs can be filled 2 hours ahead and chilled, loosely covered.
Boil Water. Put a teaspoon into your glass and top up with boiling water to warm glass (the spoon helps prevent breaking). Empty glass and then add 1 oz of whiskey. Add sugar. Fill glass with boiling water and stir. Cut Lemon into quater slices and stick 4/5 cloves into lemon slice. Add to drink and enjoy.
Brown garlic in olive oil. Add wine and clams; one can drained and one not. Add tomatoes and oregano. Heat to simmer. Add linguini and stir to coat. Top with grated parmesan. Serve imediately.
Heat a medium nonstick skillet over medium heat. Add olive oil and salami. Cook until salami renders some fat and starts to turn a deep burgundy color, about 2 minutes. Add garlic and stir 30 seconds. Add scallions or onion and cook 1 to 2 more minutes. Add tomato and cook another minute. In a large fry pan over medium heat, scramble eggs and cheese until eggs are not quite done. Add salt and a generous amount of pepper. Add salami mixture to eggs and cheese and scramble together until eggs are done. Garnish with parsley or basil if desired.
In a large bowl, combine the first 8 ingredients. In a food processor combine the egg, egg white and garbanzo beans; cover and process until smooth. Stir into rice mixture. Shape into 6 patties. In a nonstick skillet coated with nonstick cooking spray, cook patties in oil 5-6 minutes on each side or until crisp. Serve on buns with lettuce, tomato, and onion.
Put all the ingredients into a small saucepan and heat over a medium heat until the jam is liquified and the mixture begins to become like syrup. You might want to stir this mixture to make sure it doesn't stick or burn because of the high sugar content. Baste ham during the baking process and pour some of the glaze up into a bowl to use as a sauce on the side.
In a large saucepan of lightly salted, (add tsp olive oil, if desired) boiling water, cook orzo until al dente, about 8 minutes. Pour into colander and rise under cold running water. Drain well. Set aside. In a medium bowl, combine orzo with feta,cucumber,bell pepper, tomatoes, and olives. Pour dressing over salad, toss gently to combine, and sprinkle with scallions on top.
Brown the meat in a pan by searing on both sides. In a roasting pan add the meat. Mix the next 6 ingredients in a bowl and add over the meat. Add potatoes and carrots. Bake at 350 degrees F. for about 3 hours, checking for tenderness. When almost done, add tomatoes and cilantro. Let meat rest on a cutting board and slice against the grain. Serve with rice.
Drain the peaches and reserve half the syrup. Place in an ovenproof dish and pour over the reserved syrup. Sprinkle the fruit with the Cointreau then the sugar. Grill (broil) for 5 minutes or until a golden glaze has formed on the top. Serve immediately with a spoonful of mascarpone (or cream).
Heat oven to 350°. Cover broccoli with lightly salted water in a medium saucepan. Heat to a boil over high heat; cook 2 minutes. Drain and transfer to a shallow, buttered casserole dish. Melt the butter in a medium saucepan over medium heat; stir in the flour and garlic. Cook, stirring, until bubbly, about 1 minute. Stir in the milk, blue cheese and cream cheese. Cook, stirring, until sauce thickens, about 4 minutes. Pour over broccoli; sprinkle with bread crumbs. Bake until heated through and lightly browned, about 25 minutes.
Put all ingredients in the blender. It seems to work best if you put the milk and jalapenos in first. Then just puree it until its the consistency you like. Refrigerate after preparing. Enjoy!
Preheat oven to 400. Place butter in 10 1/2-inch cast-iron skillet and heat in oven 10 to 15 minutes. In a bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Stir in 1 cup of the cheese. Remove skillet from the oven and pour melted butter into the flour mixture. Add buttermilk and eggs and stir to combine. Pour batter back into prepared skillet and smooth the top. Bake until a toothpick inserted in the center comes out clean and the bread is golden, about 20 minutes. Just before cornbread is done, remove from the oven and sprinkle with remaining 1/4 cup of cheese. Bake until cheese is melted, 3 to 5 minutes. transfer to a rack to cool slightly before serving.
Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325°F for 15 minutes. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally. Sprinkle top with parmesan cheese just before serving.
1. Roast the peppers and the aubergine with half an onion. 2. Leave to cool and then peel the vegetables. Cut into strips and mix in a bowl with olive oil and garlic finely chopped. Add salt and pepper. 3. Grill the goat's cheese so it has some colour but doesn't melt completely. 4. On a plate put 3 tablespoons of the vegetable mixture and place the cheese on top of this. 5. Garnish with a small bunch of rocket, balsamic glaze (optional- available now in most supermarkets) and chopped parsley. 6. * Chef's Tip: drizzle the vegetables with a splash of olive oil and season, as this makes them easier to peel later.
Mix vinegar and baking soda until foaming stops. Add oil and then the water. Refrigerate for best results.
Preheat oven to 350 degrees. Cook pasta according to package directions. Meanwhile, toast pine nuts in a single layer in preheated oven for 10 minutes. Remove corn from freezer and set aside to thaw. Poach chicken in a small amount of water until no longer pink. Remove from water and drain. When cool enough to handle, cut chicken into 1/2-inch cubes. Blanch asparagus until of desired doneness. Drain and cool. When cool enough to handle, slice into 1-inch pieces. In a large bowl, mix rosemary, vinegar, salt, pepper, honey, mustard, orange juice and olive oil. In another bowl, combine pasta, pine nuts, thawed uncooked corn, chicken, asparagus, orange zest and dried cranberries. When well-mixed, add to bowl with dressing and toss to combine. NOTE: I enjoyed the salad best when just slightly warm to room temp about 15 minutes after I made it. I didn't care for it cold and I don't think it was near as good on day two as it was on day one. Just personal preferences :).
Preheat oven to 425°F Stir flour, sugar, baking powder, and salt in a mixing bowl. Stir in any additions. Pour in 1 1/4 cups cream and stir to incorporate all the flour mixture. If you can't incorporate all the flour in 10-15 strokes, drizzle in a bit more cream ( about 1 T extra). Turn the dough out on a floured surface and knead gently once or twice to bring together. Pat into a half-inch-thick round and cut into wedges with a floured knife, or cut with a floured biscuit cutter. (This will make 8 or so 3-inch round scones or around 15 2-inch round.) Place on a baking sheet and bake until just golden and firm on top, about 15 minutes depending on size.
Whiz flesh of avocado with remaining ingredients and adjust salt and pepper to your liking.
Microwave silken tofu for 45 seconds to remove water. Or you can also wrap the tofu in kitchen towel or kitchen paper and place on a sieve for 30 to 45 minutes to drain. Peel the avocado and mix the flesh in a bowl with lemon or lime juice and mash. Using a fork break the tofu into bite size pieces and add to the avocado. Add cottage cheese, minced garlic, soy sauce, mayonnaise and salt and pepper. Refrigerate for several hours.
Preheat oven too 400'F or 204'C. In a medium bowl combine potatoes, melted butter, & bouillon. Mix well. Place in a lightly greased pie pan.Press the potatoes down and gently up the sides to form the crust. Bake for 25-30 minutes or until the shell is golden brown and crispy. Remove from oven and let cool. Reduce oven heat to 350'F. In a Large skillet Cook bacon until crisp, crumble it. Pour off fat. In the same skillet cook sausage and onions break sausage up to look like ground meat. Pour off fat. Stir in eggs, cottage cheese, cheddar cheese. Allow cheese to melt. Add some of the bacon if you like reserve the rest for topping. Let filling cool down a little. Pour in to the hash brown pie shell. Cook at 350'f for 30-35 minutes or until filling has set. Add bacon when it comes out of the oven. Let stand for 5 minutes then serve.
Boil water and salt. Stir in oats. Cook about 5 mins over medium heat, stir occasionally. Add honey, Splenda, and Peanut Butter. Stir to mix well and enjoy!
Combine the egg, potatoes and sour cream. Press into a greased 8 inch pie plate. Bake at 350°F for 15 minutes. In a large skillet, brown the beef . Add the optional cajun spice when cooked about half way. Continue to brown beef until it's just finished cooking and drain off excess fat. Add the onion and celery to the meat and saute until the onions are transparent. Remove from heat. Add the soup, sour cream, salt & pepper. (This is when to add the optional tin of green chili's and jalapeno as well. Depending on our company, I sometimes leave out the jalapeno but do add the tin of diced chili's). Mix well. Spread beef mixture into hash brown shell and top with grated cheese. Bake at 350°F for 30 minutes. Let sit for 5 minutes after removing from oven before serving.
Combine all ingredients in a large bowl; mix well. Chill overnight before serving. Spoon into serving dishes.
Preheat oven to 350 degrees F. Line a cookie sheet with foil; grease foil well. Make the cookies: In a medium saucepan, combine the sugar, butter and corn syrup. Cook the mixture over low heat until the butter melts; remove from the heat. Mix the flour and ginger in a bowl. Add to the butter mixture, stirring well. Stir in the liqueur, if desired. Drop the batter by rounded teaspoonfuls, 3-4 inches apart, onto the prepared cookie sheet. (Bake only 2 or 3 cookies at a time; you must form the cones quickly before they cool). Bake until the cookies spread and are bubbly and golden brown, 9-10 minutes. Working quickly, gently lift each cookie off the sheet with a spatula and wrap around the greased handle of a wooden spoon. (If a cookie gets too brittle to roll, return to the oven for 1 minute.). Once set, slide the cookie off the handle and cool on a wire rack. Make the filling: Using a mixer, cream the shortening and butter in a bowl. Add the sugar and beat well. Add the egg white and vanilla; beat thoroughly. Add the hot milk, 1 T at a time, and beat until creamy. Scrape into a pastry bag fitted with a star tip and fill the cookies.
Place tomato slices on baking pan lined with non-stick foil. Place some diced onions and peppers on top of each tomato slice. Salt and pepper to taste. Place pan under broiler and broil as long as you prefer so that onions and peppers are slightly soft. Remove from oven and add a slice of Gouda cheese to each tomato slice. Return to broiler until cheese is golden and bubbly. Can serve hot or slightly warm.
Prepare cake mix as directed, except substitute egg whites for eggs and butter for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool. Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon and pineapple juice. Cover and chill for 30 minutes. To make the frosting: Prepare instant pudding as directed. Add lemon juice and fold in whipped topping. Let sit 10 minutes. Spread over cake and top with raspberry sauce. Garnish with almonds if desired.
Chicken Marsala. Heat oil in a large frying pan add onion to pan and stir until soft, add the mushrooms and stir for a few minutes. At the same time in another frying pan be cooking the chicken this just has to be turned a couple of times during the cooking process and cooked until done. Add Marsala wine, water and stock powder to mushrooms and bring to the boil then turn down the heat to medium. Stir a little water into the cornflour and to mixture to thicken slightly. Serve chicken over soft polenta pour some sauce over the chicken and top with chives. Soft Creamy Polenta. Bring the water and the stock to the boil in a pan. Add the polenta slowly whisking all the time while adding. When all the polenta has been added turn down the heat and stir continuously with wooden spoon until mixture is thick. Add the mascarpone, Parmesan and butter stir until cheese has melted. Add the cream and salt and pepper to taste serve immediately with chicken. For a photo visit http://the-best-recipes.blogspot.com/.
Combine mashed avocado, cilantro, vinegar, half-n-half, sour cream, mayonnaise, onion powder, garlic, hot sauce, hot chili oil, and salt. Blend it well, cover and refrigerate while you prepare and marinate the chicken. Place thawed chicken tenders in plastic bag with the McCormick Salt-free All Purpose Seasoning and black pepper. Shake the bag to coat the tenders. Let sit at least 1/2 an hour on counter just until meat reaches room temperature. Preheat olive oil in a medium non-stick skillet on medium heat. Place the seasoned tenders in hot oil, cook for about 3 minutes, turn over, cook another 2 to 3 minutes. Immediately remove from pan to serving plate. Sprinkle with course ground salt, and top with avocado dressing. Serve immediately.
Combine all ingredients in a blender and mix well to combine. Pour into a tall glass with some ice cubes for a great start to your day!