HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F Butter a standard 12-cup (each 2 1/2 inches wide) muffin tin; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat just until combined - do not overmix. Fold in chopped toffee. Divide batter among prepared cups, filling each about halfway. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18-22 minutes. Transfer to wire rack; cool 10 minutes in tin. Turn blondies onto rack; cool completely, top side up.
In a large measuring bowl or dish, mix coconut milk, Greek yogurt, tomato sauce, tomato paste, and spices. Set aside. Sprinkle cut onion and garlic on the bottom of the slow cooker. Place chicken pieces on top. Pour sauce over that and make sure chicken is covered. Combine melted butter and coconut oil and pour on top of everything in the slow cooker. Place on lid. Cook low 6-8 hours, stirring 1-2 times along the way. Serve with rice and whole wheat naan!
In a mixing bowl, beat cream cheese. Add the cheddar cheese, chilies, picante sauce, chili powder, garlic salt and onion powder. Separate each tube of crescent roll dough into four rectangles; press perforations to seal. Spread about 1/4 cup cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side. Wrap in plastic wrap and chill for at least 1 hour. Cut each roll into eight slices; place on ungreased baking sheets. Sprinkle with additional chili powder, if desired. Bake at 350 degrees for 10-12 minutes or until golden brown.
Peel and boil potatoes. using a mixer mash the potatoes well and set aside to cool, I usually come back 2 or 3 times to mix, to help the cool faster and make sure all the lumps are out. Brown ground beef with garlic with garlic onion olives, drain well. return beef to your pan and add the taco seasoning and spinach, simmer 5-10 minutes or till the spinach is softened. Add 1 egg to mashed potatoes and give a final mix. scoop out a handful of potatoes and flatten between your hands (like potato cakes) put some of your ground beef in the center on the "cake" and fold up the sides and mold into a ball, rolling it between your hands. you will need two bowls, break your remaining two eggs and beat in one bowl and flour/bread crumbs in the other. roll your potato balls in the egg first and then the flour mix. over medium high heat brown all sides of the potatoes and serve with black beans and rice.
FOR ALMONDS: In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Alternately, you may toast them in a 350 F oven for 5 to 10 minutes. FOR SQUASH: In a Dutch oven or large saucepan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, 1 minute longer until fragrant. Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer. Stir in the chickpeas and cook, covered, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley. FOR COUSCOUS: Meanwhile, in a medium saucepan, bring the water and 1/4 teaspoon salt to a boil. Follow the directions on your package for the correct amount of water. (Mine is 2 parts water to 1 part couscous, but this varies) Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Serve the stew over the couscous and top with the toasted almonds.
Mix all ingredients together in a small bowl. Put in shaker for fast easy flavor on food. You can add 3/4 cup water and use on cooked hamburger meat for tacos. Just simmer for 15 minute.
Heat the olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally until lightly browned, about 10 minutes. Add the bell pepper and garlic, and cook until softened, about 5 minutes. Stir in the tomato paste, tomatoes, capers, and salt and black pepper to taste, and bring to a boil. Reduce the heat to low and simmer for 15 minutes to reduce slightly and the flavors. Add the basil and keep warm over low heat. Cook the ziti i a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8-10 minutes. When the pasta is cooked, drain it and place in a shallow serving bowl. Add the sauce, sprinkle with grated cheese, and toss gently. Serve immediately.
*prep candy molds with pam or any non-stick spray. -in a quart size pot, cook and stir your sugar, water, and corn syrup on medium heat. -stir til sugar dissolves. -put your candy thermometer in and cook until it reads 300 degrees. -remove from burner. -quickly add your flavor and food coloring(according to your color prefference). -pour candy into molds. -add in ur sticks and li hing mui seed/powder(or candy) into your candy mold. -let set and cool down for about 1 1/2 hrs or until candy is hardened and easily pops out. -wrap in candy bags(you can also find these in the same area as the sticks). ENJOY!
Simmer broth, oregano, basil, and sage for about 4 minutes, or until only 1/2 cup of liquid remains, in a large pan with a lid. Add chicken and let it steam in the hot broth for about 8 minutes by covering the pan with the lid and removing from heat. Prepare ziti according to package directions. Drain pasta and add to chicken mixture. Toss pasta and chicken with the feta, lemon juice, pepper, and parsley. Continue mixing until cheese is melted and top with the cherry tomatoes.
Combine carrots, cucumber, radishes & onion rings. Add dressing & toss lightly, season to taste. Place in a lettuce lined bowl and garnish with spring onions.
Cut peeled potatoes into chunks and chop in food processor. Cut onions into chunks and chop in food processor. Mix potatoes and onions together in a colander over a large bowl. Allow to drain. Pour mixture into a large bowl and add beaten eggs, salt, pepper, baking powder, sugar, and a tablespoon of flour at-a-time until mixture holds together. Mix well. In a fry pan, melt shortening. You'll need about 1/8". Spoon heaping tablespoons of the mixture into the oil. Flatten each spoonful with the back of the spoon to make thin latkes. Fry until the edges turn a dark brown. Flip over to fry the other side. Drain on a paper towel. Serve with apple sauce and/or sour cream.
Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. NOTE: Depending on how big your pickle is and how much juice is in the pickle, you might need to add additional flour. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes. After resting, flip dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand. Place on a baking pan dusted with cornmeal or covered with a silpad; cover with a dishtowel and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F. After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned, with an internal temperature of 200 and 210 degrees.
Cook and peel the potatoes. Mash in a large bowl. Add the flour, sugar, eggs, salt and melted butter and mix well to make a dough. Roll out quite thin and cut into rounds the diameter of a teacup. Remove pits from the plums and fill each cavity with a sugar cube. Place 1 filled plum in each round of dough and pinch edges together. Cook in lightly salted boiling water about 10 minutes. While the dumplings are cooking, mix the bread crumbs with the melted butter. When dumplings are cooked, drain and roll in bread-crumb mixture and then in sugar and cinnamon. These are a delicious accompaniment to either roast beef or roast pork.
Toast bread until crisp. Spread mayo on one side of each slice. Take first slice, mayo side up, and top with 1 lettuce leaf and 2 tomato slices. Neatly layer 2 bacon slices and half the chicken on top. Cover with second toast slice, mayo side up. Continue with remaining fillings. Top with third toast slice, mayo side down. Secure layers with cocktail sticks, making sure the reach to the bottom of the sandwich. Using a serrated knife, cut diagonally into 4 triangles.
Preheat oven to 400°F. Spray an 8 inch glass pie plate with a nonstick cooking spray; set aside. Thaw and thoroughly drain the crab meat, then flake. Mix together crab meat, cheese and onions, then with the back of a spoon, press mixture over bottom and up sides of sprayed pie plate. Whisk together in a medium mixing bowl beating eggs, milk, salt, mustard and pepper. Pour over crab meat mixture, then sprinkle with paprika and bake until set, about 30 minutes. Remove from oven and let stand for 5 minutes before serving. Variation: Shelled and deveined cooked shrimp may be substituted for crab meat.
In a small bowl, combine the first seven ingredients. Spread over corn; sprinkle with Parmesan cheese. Wrap each ear of corn in a double thickness of heavy-duty foil. Grill, covered, over medium heat for 30-35 minutes or until corn is tender, turning occasionally.
In large bowl, combine brown sugar and butter. Beat until fluffy. Add vanilla and eggs, blend well. In medium bowl, combine flour, oats and baking soda, mix well. Add to brown sugar mixture, blend well. Cover with plastic wrap and refrigerate 1 hour for easier handling. Heat oven to 375. For each bear, form two 1/2 inch balls and one 1 1/2 inch ball. Place the large ball on ungreased cookie sheet. Place smaller ones on top to form ears. Flatten dough slightly. Crimp edges with fork. Repeat with remaining dough, placing large balls of dough 3 inches apart. Bake at 375 for 7 - 10 minutes or until light brown. Cool completely. To decorate, use small round tip on decorator icing/. Pipe icing on each cookie for eyes and mouth. For nose, use small amount of icing to secure candy coated chocolate piece on cookie. Let icing set before storing.
In a large skillet, combine broth, basil, pepper, garlic and broccoli. Bring to a boil. Cover and cook over low heat for 3 minutes or until broccoli is tender crisp. Add hot cooked pasta and lemon juice. Toss to coat. Serve with cheese.
Bring 8 c water to a boil over high heat, add oats, reduce heat to medium and simmer until oats are cooked, about 25 minutes. Meanwhile, bring cream and maple syrup to a boil over high heat. Reduce heat to medium low and simmer 20 minutes. Mix cornstarch with remaining teaspoon of water in a small bowl and whisk into the cream mixture. Continue simmering until thickened, stirring frequently, about 5 minutes. Divide oatmeal among bowls, pour cream over each and top with sliced bananas if desired.
Preheat Grill. Arrange veggies on a piece of aluminum foil large enought to form a packet. Sprinkle pepper, garlic powder,& salt over veggies. Slice butter into desired pieces and place on top of veggies. Drizzle with olive oil. Seal packet leaving enough room for veggies to steam. Place on grill for approximately 20 minutes or until veggies are soft and flip packet as necessary for even cooking.
Heat oven according to box. In a bowl, combine cake mix, mandarin oranges, eggs and apple sauce. Grease a 9x13 pan and pour mix into it. Bake according to box. For the frosting, combine cool whip, pudding and pineapple; frost once cake has cooled. Best served cold and must be kept refrigerated.
Preheat oven to 500 degrees F. In a mixing bowl, cut the shortening into the Self-Rising Flour with a pastry blender or fork or your fingertips until it resembles coarse crumbs. Blend in buttermilk with fork just until the dough comes together. The dough will be sticky. Turn the dough onto a lightly floured surface. Knead gently by folding the dough 8 to 10 times. Press into a circle that's 1 inch thick. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Do not twist the cutter until the dough has been cut all the way through (twisting the cutter will cause the biscuits not to rise straight up. Place the biscuits on baking sheet so that they barely touch. Gather up the scrap dough, press it into a circle, working it as little as possible and continue cutting until all dough has been used. Bake 8 to 10 minutes or until golden brown. In a large heavy skillet (preferably cast iron), brown the sausage breaking it up with a spatula over medium high heat. Do not drain. Add the shortening, flour, salt and pepper. Cook stirring constantly until flour begins to brown. Slowly add milk while continuing to stir. Bring to a boil, reduce heat to a simmer and cook for one minute stirring occasionally. As the gravy cools it will thicken so if you want thinner gravy, add a little more milk. Cut the biscuits in half and pour the gravy over the biscuits. If you want just a plain milk gravy recipe, form the sausage into patties and brown. Remove them from the skillet to use to make sausage biscuits and continue the recipe the same way. I hope you enjoy this southern biscuits and gravy recipe!
Place skirt stead in large ziploc bag. In a small bowl, whisk the orange juice, chili powder, oregano and cumin together;. set aside. Place 1/2 of the onions and citrus fruits on each side of skirt steak in ziploc bag. Pour orange juice mixture over all. Close the bag and place in a container (in case it leaks) and refrigerate 2 to 4 hours or overnight. Chili mayonnaise: In a small bowl, whisk mayonnaise, chili powder and cumin together. Cover and refrigerate until ready to use. Preheat an outdoor grill to medium high. Slice torta rolls in half, lengthwise. Spray each side with vegetable cooking spray and place, cut side down, on heated grill. Cook 1-2 minutes, watching very carefully. Remove from grill and keep warm. Remove meat from marinade and grill 4-5 minutes per side, or until desired degree of doneness. Remove from grill to a rimmed cutting board and slice across grain of meat into 1/2" strips. Spread each half of torta roll with an equal portion of chili mayonnaise. Layer a portion of meat on bottom of each roll. Top with desired garnishes and serve.
Grease a 9x9 inch pan. Measure out the puffed wheat into a large bowl. In a medium saucepan on low heat, melt and mix the remaining ingredients. Pour the chocolate mixture into the bowl of puffed wheat and stir. Press the chocolate puffed wheat mixture into the greased pan and refrigerate for a couple hours before cutting into squares.
Preheat oven to 350 degrees. Line a 13x9x2" pan with parchment paper. Butter parchment paper. In a large bowl, combine pumpkin, granulated sugar, cinnamon, nutmeg, allspice, evaporated milk, and eggs. Sprinkle half of the dry cake mix over batter. Spread evenly and slightly pat down. Sprinkle chopped nuts evenly over cake mix. Sprinkle remaining half of dry cake mix over the nuts. Spread evenly and slightly pat down. Spoon melted butter evenly over cake mix. Bake for 50-55 minutes. When slightly cooled, invert onto serving platter and peel off parchment paper. To make the frosting, beat cream cheese and powdered sugar in a medium bowl until smooth. Stir in Cool Whip (it's okay to deflate it, if you don't mix it in really good, it just looks funny and uneven). Spread over pumpkin nut crunch.
Preheat oven to 350F degrees. Shred the spinach leaves. Place the cashews on a cookie sheet and roast for 5-10 minutes, or until golden brown (watch carefully). In a large frying pan heat the oil. Cook onions over medium heat for 2 minutes, or until soft. Add the rice, garlic, and fennel seeds and cook, stirring frequently, for 1-2 minutes or until the rice is evenly coated. Increase the heat to high. Add the lemon juice, stock and 1 tsp salt. Bring to boil. Reduce heat to low, cover, and cook for 45 minutes without lifting the lid. Remove from heat and sprinkle with spinach and herbs. Let sit, covered, for about 8 minutes. Using a fork, distribute the spinache and herbs through the rice. Adjust seasoning. Serve topped with cashews.
Toss shrimp gently with soy sauce. Cover and refrigerate until ready to cook. Mix cornstarch with an equal amount of cold water and set aside. Combine sauce ingredients and set aside. Lightly spray a large non-stick skillet with cooking spray and preheat over medium-high for 2 minutes. Add shrimp, garlic and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or platter. Reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes. Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low. Taste and adjust seasonings if necessary; remove from heat and serve over rice.
In a medium saucepan heat oil, add flour and cook for 1 minute while stirring. Add chili powder and cook for 30 seconds while stirring. Stir in broth, tomato paste, oregano, cumin, and salt to taste. Bring to a boil, reduce heat to low and cook for 15 minutes. Use in your enchilada favorite recipe.
Wash sauerkraut in water. Heat lard and add sauerkraut, pour wine and add bay leaf. Cook about 20-30 minutes or until sauerkraut become soft and translucent. Add some water during cooking to prevent burning. Serve hot with BBQ meat.
Combine beans through cumin in a blender or food processor fitted with metal blade. Process until smooth (about 1 minute). Heat in a medium saucepan over medium heat until heated through. Ladle into 2 soup bowls. Spoon a 1 Tbs dollop of sour cream on top of each and swirl gently. Sprinkle with sliced scallions.
Cut veal in 8 pieces; pound very thin, about 1/8-inch thick. Top each of 4 pieces with 1 ham slice and 2 cheese slices (trim cheese and ham to be slightly smaller than veal slices). Top with remaining veal slices and press edges together to seal. Dip in flour, then in a mixture of the egg and milk, and last in the bread crumbs. Melt butter in 12-inch skillet. Add meat and cook, over medium heat, about 10 minutes or until golden brown, turning once. Remove to warm platter. If desired, deglaze pan with some white wine and pour over meat. Garnish with water cress.
Sterilize 18 pint jars by boiling for 10 minutes or baking at 225 for 20 minutes. Simmer lids & bands in (not boiling) water. Husk corn. Remove silk. Wash ears. Blanch ears 4 minutes in boiling water. Cut corn from cob at about the center of kernel. Scrape remaining corn from cobs with a table knife. To each quart of corn and scrapings, add two cups of boiling water. Heat all to boiling. Let boil for 3 minutes. Add 1/2 teaspoon salt to each jar, if desired. Fill pint jar with hot corn mixture, leaving 1-inch head space. Adjust lids and process 85 minutes at 10 lb. pressure (0-1000 ft) or 15 lb pressure (above 1000 ft.).
Cake: In a large bowl, combine the cake mix and instant pudding, then add oil, water, 1/2 cup Jack Daniel's and the eggs. (I usually spill a little extra Jack in, not on purpose though) Mix until smooth, about 4 minutes. Pour into a well greased bundt pan; tap the pan on solid surface several times to remove any trapped air bubbles. Pour 1/2 of the toffee chips evenly over what would be the bottom of the cake. Bake@350 degrees for 50-60 minutes. (you may want to enjoy a little Jack n'Coke while you wait for the cake to finish baking). Cool 15 minutes, then turn out onto a cooling rack and cool cake completely. Frosting: Add powered sugar, melted butter, and 1 tablespoon Jack Daniel's and mix until lumps are gone. You will have to add more Jack here, as it will be too thick to drizzle over the edges. The frosting should just about run to the bottom before setting up (thickening). (add a tablespoon or two, a little at a time to make it work) Pour remaining toffee bits over the wet frosting and push the bits inches. Have another sip of Jack for a job well done!
Preheat oven to 350 degrees. Grease a 9-inch square baking pan. Sift the flours, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg, and cayenne into a large bowl. Set aside. In another bowl, whisk together the eggs, buttermilk, maple syrup, oil, and molasses until well blended. Make a well in the dry mixture and gently fold in the egg mixture, just until all is thoroughly moistened. Pour batter into the prepared pan and bake for 30 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan.
Add dates to food processor and pulse until smooth. Chop cashews. Smoosh dates and cashews together until cashews are evently distributed. Form dough into into a rope. Lay a cutting board over the dough rope and press until bar shaped.
Pour honey, soy sauce, brown sugar, garlic powder, ginger, bouillon and pineapple juice in the crock pot and stir. Lay chicken on bottom of pot and cover with carrots and pineapple chunks. Cook in your crock pot for 4-6 hours on low or 3-4 on high. If you are using frozen chicken breast, just add another hour on low or 1/2 hour on high. I actually like the thinner sauce for this one. A reviewer suggested thickening the sauce, so I will include CarrolJ's recommendation - after the meat, carrots and pineapple are removed, add 1/2 cup of water mixed with 4 Tablespoons of cornstarch. Then cook the sauce until thickened and smooth.
In a large nonstick skillet, heat oil till hot. Add bell peppers and onions and cook till peppers are very tender, about 10 minutes. In a medium bowl, whisk together the eggs, egg whites, Italian seasoning, salt and pepper. Stir the peas into the bell pepper mixture. Pour the egg mixture on top, reduce the heat to medium. Cover and cook till the eggs are just set in the center, about 7 minutes. Remove from heat, sprinkle parsley on top and serve frittata from the pan. NOTE: You can substitute other frozen veggies for the peas. Just make sure to thaw before using to avoid a watery frittata.
Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Dredge the chicken in breadcrumbs. Add to pan, and cook 2 minutes on each side or until lightly browned. Combine broth and remaining ingredients, stirring with a whisk. Add to pan; reduce heat to medium. Cover and cook 10 minutes or until chicken is done. Remove chicken from the pan. Bring broth mixture to a boil, and cook until reduced to 1/2 cup (about 1 minute). Spoon sauce over chicken.
Trim and cut the asparagus into 1 inch pieces. Chop the onion to your desired texture. Bring a large pot of water to boil and add the asparagus. Cook until crisp-tender, approximately 3-4 minutes. Remove the asparagus and set aside. Add the pappardelle to the boiling water and cook till al dente. While the pasta is cooking, set a large skillet over medium heat. Add saffron to the skillet and heat till the saffron is fragrant and brittle, approximately 30 seconds. Crush the saffron to a powder with the back of a wooden spoon. Add the butter to the pan, heat till melted. Add the onion and saute till translucent. Stir in peas and orange zest, cook about 2 minutes, till peas are tender. Add the orange juice and asparagus, cook till the asparagus is warmed through. Season to taste with salt. When the pasta is cooked, drain and toss with the asparagus mixture. Serve with the grated Parmesan cheese.