HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the dry ingredients . Mix the fruit in the dry ingredients and stir to coat. Mix the egg replacer with the banana and water then mix with the dry ingredients. Pour into a greased and floured loaf pan and bake at 350 degrees Fahrenheit for 1 1/2 hours or until a knife inserted in the centre comes out clean. Let sit 10-15 minutes before removing from the pan.
Heat butter over medium to low heat until completely melted. Add brown sugar and stir with a whisk. Add Worcestershire sauce and mustard and blend thoroughly. Slowly add vinegar while stirring with a whisk. Cut lemons in half and remove seeds. Squeeze into sauce and stir. Drop lemon halves into sauce. Continue to cook for about 45 minutes until lemons are soft. Keep warm while brushing on chicken. The sauce freezes exceptionally well (even with the lemons in it).
Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes. Add remaining 1/4 cup warm water plus remaining 1 1/4 cups tap water and olive oil. Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine. Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer. Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours. Turn dough out onto lightly floured work surface and use chef's knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape into rounds as thick/thin as desired. Use your hands to stretch the dough into shape, rather than a rolling pin. Transfer to pizza peel that has been lightly coated with semolina, brush dough very lightly with olive oil before topping and cooking. Use the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted. THIN CRUST. 14-inch pizzas (Master Recipe makes 2) - 7 to 8 minutes. 12-inch pizzas (Master Recipe makes 4) - 5 minutes. 8-inch pizzas (Master Recipe makes 8)- 3 minutes. MEDIUM-THICK CRUST. 12-inch pizzas (Master Recipe makes 2) - 9 to 10 minutes. 8-inch pizzas (Master Recipe makes 4) - 5 minutes. 6-inch pizzas (Master Recipe makes 8) - 4 minutes.
Put roast in crock pot. Pour salsa on top. Cook on low 7-10 hours. Enjoy!
Put ingredients into bowl of bread machine in the order indicated for your machine. Process on dough cycle. Divide dough into 8-10 pieces & let rest a few minutes to relax. Roll and stretch each piece into 9-10" circle, dusting with flour as needed to keep from sticking. In nonstick pan over medium heat, lightly brown on each side, turning with tongs. Each wrap should puff up slightly. Stack and keep warm in 190 degree oven until all are done. Prep time does not include dough prep in bread machine.
Mix flour, salt and pepper in a freezer bag, add chicken, close bag and shake. Heat oil in stewpot or big skillet, stir-fry chicken for about 15 minutes on both sides. Remove from pan and put it on a plate. Add red and green pepper as well as onion and steam the veggies for about 3 minutes. Add garlic, chorizo and tomato puree and stew for another 3 minutes. Add the rice until it is Stir in chicken broth, chillies, thyme, salt and pepper and bring it to broil. Cover the stewpot ant let it simmer for about 30 minutes. Add ham, olives and the parsley, let it simmer another 5 minutes.
Add milk a little at a time to powdered milk, stirring or whisking until smooth. Then add remaining ingredients and stir or whisk. OR combine all ingredients in a blender and process until frothy.
Heat oven to 350 degrees F. Grease 1-1/2 quart casserole. In large bowl, combine potatoes, honey, butter, sherry, pineapple juice, brown sugar, and salt. Mix well. Spoon into greased 1-1/2 quart casserole. Top with marshmallows. Bake at 350 degrees about 30 minutes.
BREAD MACHINE: Add all ingredients to your bread machine pan in the order directed by your machines manual. I cook on the 'Quick Bread' setting also set for a 'medium' crust. Have been told that is equivalent to 'Cake' setting set for 'light' crust on some machines. OVEN BAKE: Preheat oven to 350F (177C). Mix all ingredients together in a bowl. Add corn last (if using) and mix in by hand. Pour equally into two loaf pans and bake for 25 minutes or until a toothpick inserted near the center comes out clean. This makes a 2 pound loaf for bread machine.
Soak raisins in dark rum. Set aside for later. Grease an 8 inch square pan and line with parchment paper. Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves. Bring to a boil and gently simmer for 10-15 minutes. Stir constantly until it reaches 240 F on a candy thermometer or the soft ball stage. (a soft ball is formed when a little bit of the mixture is dropped into a glass of cold water). Remove from heat. Beat for 10 minutes until thick and grainy. Stir in raisins and rum. Pour into square pan and leave to cool. When completely cold, cut into 24 small bits with a sharp knife. Can be kept for 4 weeks in an airtight container.
Make the simple syrup: Heat the sugar and water in a saucepan over medium heat. Do not boil. Stir until sugar dissolves, about 3 to 5 minutes, then remove the pan from the stove. Cool. Transfer the syrup to a clean bottle or jar. Cover and refrigerate. Make the cocktail: Muddle basil leaves with lemon juice and simple syrup. Add ice and gin and shake. Double-strain into a chilled cocktail glass with ice. Garnish with a basil sprig.
In bowl, mash cream cheese with fork. Add whipping cream, lemon juice, horseradish, salt and pepper; mash with fork until well combined. Add mussels and their liquid; mash with fork to combine. Serve with crackers or toasted baguettes.
Boil broccoli in a pot of water until tender. Drain broccoli. Fry broccoli in frying pan until browned. Sprinkle parmesan cheese over fried broccoli and enjoy.
Fresh garlic should be on the market by June. Select smaller, well-proportioned bulbs as the garlic will served cut in half. Peel the outer skin with your hands, leaving only one layer of skin holding the cloves together. Trim away the stems. Sterilize a small pickling jar in boiling water. Pack it with the bulbs of garlic. Pour the rice vinegar over the bulbs in the jar. Seal the jar and let stand in a dark place for 2 weeks. Discard 2/3 of the vinegar (perfect for salad dressings). In a bowl, combine the soy sauce and the sugar until the sugar dissolves. Pour the soy sauce over the garlic bulbs in the jar. Cover with the lid and let stand in a dark place for 1 1/2 months more. Total marinating time should be 2 months. If made in June, mixture will good until around May of the next year. When ready to serve, cut each garlic bulb horizontally in half.
Melt half of butter in large skillet over medium high heat. Add mushrooms and onions and saute until tender, about 5 to 10 minutes. remove and keep warm. Melt remaining butter in same skillet over medium high heat. Sprinkle chops with rosemary, garlic powder and salt and pepper. Add to skillet and saute until browned on both sides about 5 minutes. Reduce heat to medium and continue cooking until tender. Transfer lamb chops to heated platter. Pour wine into skillet and cook over medium high heat, scraping up any browned bits clinging to bottom of pan, until liquid is reduced by about 1/3. Spoon vegetables over chops and top with sauce.
Combine all ingredients in a large dutch oven, cook until tender. Sprinkle with grated parmesan cheese and croutons if desired. For Vegetarian use the vegetable broth and make sure your package of vegetable soup is vegetarian.
Preheat oven to 350. Cook pasta according to package diretions, drain. In a medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender. Remove from heat and set aside. In a bowl whisk together eggs, milk, 1/2 tsp salt, 1/4 t black pepper, and crushed red pepper. Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. Transfer to a 3 qt baking dish. Bake covered for 20 minutes. In a small bowl combine the remaining parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta, bake uncovered for 10 minutes more or until golden.
Finely chop 1 pound of chocolate; melt in double boiler to 120 degrees. Measure cream into a 3-quart saucepan. Bring just to the boil. Remove from heat; cool to 120°. Add chocolate to cooled cream; stir until mixture is smooth. Stir Kahlua into chocolate, mixing well; scrape onto a baking sheet. Chill until firm. Finely grate remaining chocolate (easiest way is using grater blade of a food processor). Remove filling from refrigeration; form into small rough balls. Place on a baking sheet lined with wax paper and roll truffles in grated chocolate; press gently to adhere. Chill overnight. Remove from refrigeration 15 minutes before serving. Please make note, these truffles do not hold well at room temperature. Enjoy.
Cook the orzo as directed on the product package; drain and set aside. In a skillet, heat the oil over medium heat. When the oil is hot, saute the garlic and broccoli for 3 minutes; stir frequently. Stir in the bread crumbs, Italian seasoning, and salt to taste; saute for 1 minute. Add the tomatoes and vinegar; cook and stir 1-2 minutes or until heated well. Add the orzo; stir to mix. Serve warm.
In a bowl, combine the rice, water, tomatoes and bouillon and mix. Pour into a greased microwave dish. Cover and microwave on high for 10 minutes. Stir in the sour cream and 1/2 cup of cheese and mix. Sprinkle with the remaining cheese. Cover and microwave for 45 seconds or until cheese is melted.
Combine broccoli, onion, cheese, and bacon. Mix the dressing and toss with broccoli mixture. Chill and serve.
Heat oven to 400°F. Cook chicken over medium-high heat until cooked through. Add seasonings to chicken while cooking. Add cream cheese and chilies. Cook and stir until blended. Arrange 2 tortillas on the bottom of a greased 8x8-inch pan (I cut the tortillas in half and put the straight edges along the edges of the pan, letting the tortillas over-lap). Sprinkle the tortillas with a small amount of the cheese. Pour the chicken mixture over the tortillas. Sprinkle small amount of cheese over chicken mixture. Arrange remaining tortillas on top. Pour enchilada sauce over top and sprinkle with remaining cheese. Bake for 20 minutes.
Before using this you need to dethatch your lawn by raking up the dead grass, and the entire rest of the lawn. Fertilize lawn ,and set dirt, and grass seed if needed. Fill a lawn sprayer depending on the size of your sprayer with 1/2 container amonia, and 1/2 container beer,shake well, and spray lawn. This will kill the grubs. ( do this on a day that no rain is forcasted for 24 hours). Let sit for 24 hours. The next day, fill your lawn sprayer with 1/3 portion liquid laundry detergent,1/3 portion liquid dish detergent, and 1/3 portion mouthwash. It is best if this step is repeated every 3 weeks. After the mouthwash, laundry detergent, and laundry detergent step, let it sit 24 hours with out watering. ( this should be done on the 2nd day without rain in the forecast). then you need to, water as needed. Ater a couple months you lawn will be green and healthy. Repeat once a month.
Cut chicken into bite sized pieces, sprinkle with poultry seasoning, salt and pepper, and saute in one tablespoon of the butter. When chicken is no longer pink and is starting to turn golden brown, add chicken broth and carrots. Simmer on medium heat approximately 10 minutes. Stir in egg noodles and simmer approximately 25-30 minutes until noodles are tender. Add cream of chicken soup and the remaining tablespoon of butter, simmer for 5-10 more minutes and serve.
Heat oil in large skillet. Over medium-high heat, add chops and cook until golden brown on both sides (2 to 4 minutes) Reduce heat to low and cook, turning often until chops are cooked through (10 to 12 minutes) Remove from pan and keep warm. Add remaining ingredients to the skillet and increase heat to high. Bring to a boil and cook, stirring up bits stuck to pan, until thickened (1 to 2 minutes) Serve sauce over chops. Variation 1: Replace lemon juice and water with 3/4 cup dry white wine. Variation 2: Replace lemon juice and water with 3/4 cup heavy cream and 3/4 cup chicken broth and replace dried thyme with dried tarragon.
Combine flour and cold water in bowl. Add this mixture to 2 cups boiling water in saucepan. Bring to a boil again. Remove from heat and stir in sugar. Let cool. Will thicken as it cools. Once it thickens and cools it is ready to use. Dip newspaper strips in papier mache and take off excess. Allow to dry several hours, till stiff.
melt tablespoon of oil in a pan, then add almonds and toast over medium heat until light brown and fragrant. Add green beans and drizzle some oil if needed. Sautee until tender, season with salt and pepper to taste.
Preheat oven to 350 degrees F. Mix apples, cinnamon and sugar, set aside. Mix all the rest of the ingredients, mix well. Grease bundt pan. Add 1/3 of batter mixture to the pan. Sprinkle half of the apple mixture over the batter then follow with 1/3 batter, and then add rest of apples and top with rest of batter. Bake for 55- 60 minutes.
Combine Teriyaki sauce, soy sauce, brown sugar, grated ginger, red wine vinegar, scallions or green onion, lime zest and juice of one lime, chopped garlic, and red pepper flakes and set aside. (adjust the salt, sweetness, spiciness, zestiness to your taste). Heat the pan or skillet to very hot and add oil. Season fish with pinch of black pepper and salt. Sear the fish skin side down. Turn and sear the other side. Reduce heat and add a few spoonfuls of sauce to fish at a time and let simmer. When the sauce becomes a glaze, squeeze the remaining 1/2 lime over fish. Turn the fish once to twice spoon glaze in pan over the fish and cook until fish reaches at least 160 degrees or longer if you like. Remove to a serving dish and top with sliced green part of green onion. Serve with brown rice seasoned with pinch of salt, pepper, and scallions or green onions.
Sprinkle both sides of chicken with seasoning listed here or your choice. Place your seasoned chicken in a single layer into the bottom of your slow cooker. Add chicken broth; there isn't much because we don't want the chicken to boil. Set your Slow Cooker at Low for 3.00 to 3.30 hours; 170* depending on the appliance. After 2 hours flip chicken breasts over. It is now ready to enjoy or cut up and save for a future recipe or even save in the freezer. You can shred for 3 forks to make fast Pulled Chicken.
Preheat oven to 425 degrees. Mix the cinnamon and sugar in a small bowl. Peel the apples and cut into 1/4-inch slices. Melt the butter in a skillet. Add apple slices and sprinkle with cinnamon/sugar mixture. Saute the apples until they soften and become light golden brown on both sides (approx. 4-5 minutes). While sauteing the apples, beat eggs and combine with milk, flour and salt, stirring well to make a smooth batter. Pour the batter over the apples and place the pan in the hot oven. Bake approximately 18 minutes. Do not open oven while baking. Use oven light to check. Pancake is done when it no longer appears wet on top. To serve, invert the pan over a dinner plate.
Preheat oven to 350 degrees. Pre- Cook Bacon for 5-10 minutes. Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom. Crack one egg into each hole. Sprinkle with salt and pepper and cheese if desired. Bake at 350 degrees for 20 minutes or until the egg is the doneness you like. These bacon and egg cups should pop right out of the pan.
Place potatoes on a piece of heavy duty foil coated with nonstick spray. Sprinkle with onion, boullin, seasoned salt and pepper; drizzle with butter. Fold foil around potatoes and seal tightly. Grill, covered over direct medium heat for 10-15 minutes or until potatoes are tender, turning once.
Bring salted water to boil and add noodles. Cook 8 - 10 minutes (do not overcook). in a double boiler, combine cheddar cheese, 4 oz. parmesan cheese, cream cheese and Gruyere cheeses. Heat until blended. Gradually add cream, stirring until smooth. In a large pan, heat olive oil, add shallots and garlic. Saute. Add lobster meat and cook until opaque. Remove from heat. Drain pasta. Add to lobster mix, then add cheese sauce, salt and pepper. Mix well. Place in casserole dish, sprinkle with remaining parmesan cheese and top with breadcrumbs. Bake at 350°F for 6-8 minutes until breadcrumbs are golden brown.
Add all ingredients to blender, and blend for about 30-45 seconds until completely blended and frothy. Serve in a frosted glass and enjoy!
Place rice into a mesh colander. Rinse the rice grains in two or three changes of cold water in a bowl until the water runs clear from the colander. Place the rice into a bowl and fill with cool water to 2 to 3 inches above the rice. Cover the bowl and allow the rice to soak for 6 to 8 hours. Drain the rice and transfer to cheesecloth-lined steamer or pasta pot basket. Set steamer on wok or pasta pot with boiling water; do not let rice touch boiling water. Cover pot and steam rice, checking water level often, adding more boiling water as need; cook for 20 minutes. Remove from heat and let stand, covered for 5 minutes before serving.
Muddle mint leaves and lime in rocks glass. Cover with simple syrup and fill with ice. Add Rum, Midori and club soda; stir well. Garnish with lime wedge and sprigs of mint.
Pat the chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over the chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add the water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken. Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley. Cover and cook 15-20 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice.
Combine flour and Cajun seasoning in a shallow dish. Heat oil in a large nonstick skillet over medium-high heat to. Dip tomato slices in buttermilk then dredge in flour mixture. Fry tomatoes, in batches, 2 minutes on each side or until golden. Drain on a wire rack over paper towels; set aside. Split baguettes and arrange with split sides up on a baking sheet. Broil 5 inches from heat 2 minutes or until lightly toasted; remove from oven. Spread cut sides of rolls with mayonnaise; place fried green tomatoes on bottom roll halves. Top evenly with bacon, avocado and lettuce; sprinkle with hot sauce, if desired. Top with remaining baguette halves and serve immediately.
Place 1/2 cup butter and cheese in small bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in parsley, chives and pepper. Place butter mixture onto plastic food wrap; form into 4" log. Refrigerate until firm(about 1 hour). Sprinkle steaks with salt. Melt 2 tablespoons butter in 12" skillet until sizzling; add garlic for 30 seconds. Add steaks to garlic infused butter. Cook over medium-high heat 4 minutes, turning once, until brown. Add wine. Cover, and continue cooking, turning once, until steak is at desired doneness(5-10 mins). Meanwhile, remove butter mixture from refrigerator; let stand at least 15 minutes. To serve, cut butter into 6 slices; place 1 slice on center of each hot steak. Serve steaks with any remaining pan juices, if desired. TIP: To keep the butter in a tubular shape versus having one side flatten by resting on the refrigerator shelf, try this trick. Cut the tube from an empty roll of paper towels crosswise into a 4" length. Make one lengthwise cut in the tube. Place plastic wrapped butter log in cardboard tube and refrigerate. (Land O' Lakes Recipe). Serve with sauteed mushrooms, white baked potatoes, roasted asparagus, freshly baked bread, and red wine. Enjoy!
Preheat oven to 325. Mix all ingredients and pour into pie crust. Bake for 30-45 min when pie is golden brown and not wiggly anymore.
Microwave 1/2 cup butter and marshmallow creme in large microwave-safe bowl on HIGH, stirring once, until melted (1 1/2 to 2 1/2 minutes). Stir until well mixed. Stir in 4 1/2 cups powdered sugar; mix well. Place onto surface lightly sprinkled with powdered sugar; knead in up to 1/2 cup additional powdered sugar with hands until mixture is firm and no longer shiny. Divide mixture into 6 equal parts. Shape each into 5x1-inch log; wrap in plastic food wrap. Freeze until firm (at least 2 hours or overnight). Line another baking sheet with waxed paper. Set aside. Place chopped nuts on another sheet of waxed paper. Set aside. Place caramels, 2 tablespoons butter and half& half in 2-quart saucepan. Cook over medium heat, stirring often, until caramels are melted and smooth. Reduce heat to low to keep caramel mixture warm. Remove logs from freezer; unwrap. Dip 1 log into warm caramel mixture with tongs or two-pronged meat fork. Turn to coat; allow excess caramel mixture to drip back into pan. Place caramel-coated log on nut-covered waxed paper. Lifting waxed paper, roll log to coat with nuts. (Use hands to press nuts into log, if necessary.) Set log onto waxed paper-lined baking sheet to cool. Repeat with remaining logs. Refrigerate 1 hour; wrap each log in plastic food wrap. Store refrigerated. To serve, cut each log into 12 slices; place each into foil candy cup.
Heat oil in a wide saucepan and fry the onions gently, sprinkled with a little salt to stop them burning, until softened and then add the ginger, garlic, chillies, turmeric, cumin, and coriander and cook,stirring, for another minute or so. Stir the coconut milk and prepared chicken stock into the onion spice paste and when everything is incorporated add the cardamon (remove the outside husk) and chicken pieces. Bring the curry back to the boil and then turn down the heat and simmer gently for about 10 minutes or until the chicken is just about cooked through. Check the seasoning and add the beans, cooking for another 5 minutes or so. While you're waiting for them to cook, toast the cashew nuts in a dry frying pan until colored a little, then tip in the cashew nuts into the chicken mixture, stir in the sour cream and half of the chopped cilantro. Ladle into bowls, sprinkling with more of the cilantro as you go.
Mix flour, sugar, cocoa, and cinnamon in a large bowl. Cut in butter and margarine until in small bits. Stir in egg yolk until until blended. If dough seems too dry work in a few drops of milk. Form dough into a ball and wrap with plastic wrap. Chill dough about 30 minutes. Divide dough into 3 pieces. Return 2 to fridge. Roll 1/3 at a time on a lightly floured board to 1/8 inch thick. Cut with a 3 inch floured cookie cutter. Place cookies 1/2 inch apart on lightly greased cookie sheet. Bake at 350F for 10 to 12 minutes till firm. Remove to rack to cool. When cool, decorate with icing as desired. Store airtight in a cool place. Makes about 40.
Heat up Panini Grill. Slice each cuban roll in half and spread a thin layer of butter on outside bottom and top of each sandwich. Separate the meats and cheeses into 6 portions. Layer bottom half with Ham, Roast Pork, Turkey Breast, and Swiss Cheese. Top with sliced pickles. Spread mustard on inside top of cuban roll. Press down sandwich. Place on heated grill and smoosh down so sandwich remains even. Cook until flattened and golden brown. Makes 6 Cuban Sandwiches. Enjoy!