HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the ground beef with the pepper and salt, drain. Return to pot, and add sliced mushrooms, cook for 2 minutes. Add the tomato sauce and diced tomatoes. Add spices and sugar. Bring to a boil, and add red wine. Turn stove to low, and simmer uncovered for 30 minutes. Add zucchini, chopped into quarter sized 1/2 inch thick pieces, and the crushed or diced garlic. Cook for 30 minutes more.
In a shallow pan, heat the oil over low heat. Add the ginger and cook gently for 2-3 minutes. Stir in the curry powder, then the nuts. Cover and cook over very low heat for 5-6 minutes, stirring occasionally. Sprinkle with salt and remove from the heat. For a more fiery flavor, sprinkle also with cayenne.
Preheat oven to 350°. Place granulated sugar and almond paste in a large bowl; beat with a mixer at medium speed until almond paste is broken into small pieces. Add amaretto and egg whites; beat on high speed 4 minutes or until smooth. Chill batter for 20 minutes. Drop batter by teaspoonfuls 1 inch apart on parchment paper-lined baking sheets. Sprinkle evenly with turbinado sugar. Bake at 350° for 10 minutes or until edges of cookies are golden brown. Cool completely on pans; carefully remove cookies from parchment. Cool on wire racks.
Cook the ground beef til browned, then drain. Add the taco seasoning and prepare according to package instructions. With a sharp knife, cut an X in the top of each fresh, hot baked potato. Fluff pulp with a fork. Top each potato with taco meat, cheese and green onion. Serve with bowls of salsa and sour cream and add as desired.
Layer first 4 ingredients. Dizzle melted butter over top layer. Bake at 350 35-40 minutes. After 25 minutes cut through cake mix to let juice bubble through.
Mix all ingredients except pie crust and egg. Pour into unbaked pie shell and brush egg on top. Bake at 375 for 40-45 minutes.
Carne Asada: In a blender, combine chipotle pepper, garlic, orange juice, lime juice, oil, soy sauce, cilantro, honey and chili powder to make marinade. Place steak in a plastic seal bag and pour in marinade; massage to coat evenly. Refrigerate for at least 3 hours and not more than 8 hours. Preheat a charcoal or gas grill to medium-high. Remove the steak from the marinade, season with salt and grill for about 4 minutes a side. Transfer to a cutting board and rest for 5 to 10 minutes. Once meat has rested, slice steak across the grain diagonally. Mango Salsa: Combine all ingredients in a bowl and stir. Refrigerate until ready to serve. To Assemble: Warm the tortillas for about 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Serve steak strips on the warmed tortillas with avocado, cheese then topping with mango salsa.
Position knife blade in food processor bowl; add cranberries. Cover with lid, and process until coarsely ground. Combine cranberries, marshmallows, and sugar in a large bowl; stir gently. Cover and chill at least 1 1/2 hours. Add apple, grapes, and walnuts; stir gently. Fold in whipped cream; cover and chill at least 1 hour. Serve on lettuce leaves. Yield: 6 to 8 servings.
Cut and seed the peppers. The more you leave in, the hotter the sauce will be. Combine all ingredients and simmer on low for 45 minutes.
Heath olive oil in a 10" skillet over moderate heat. Add peppers and onion and saute until vegetables start to soften, about 3-4 minutes. Add garlic and saute 1 minute. Add wine and oregano and cook 3-4 more minutes, until vegetables are tender, but still have bite. Remove from heat, allow to cool slightly, then stir in beans, tabasco, lime juice and cilantro. Add salt and pepper, to taste. Add garnishes, if desired.
In a bbq safe pan grill chili and garlic until evenly black. Take blackened chili and garlic and put them into a food processor. add vinegars and olive oil. add salt and pepper to taste. when all the ingredients are smooth place in a saucepan and simmer for 30 minutes. Once sauce is at room temperature, pour into 12 oz bottles and refrdgerate.
Put gelatin and circus peanuts in a bowl. Add hot water and stir well until completely mixed. Pour pineapple juice into a measuring cup and add cold water to make 2 cups of liquid. Add to gelatin mixture. Refrigerate until partially set. Fold in drained pineapple and Cool Whip. Chill.
Cream sugar and butter. Blend in eggs and carrots. Combine dry ingredients; add to creamed mixture alternately with peaches. Stir in nuts. Bake in a greased 9-inch square pan at 325 degrees for 40 minutes or u ntil done. Cool. Frost with peachy frosting. Frosting:. Blend cream cheese with peach puree. (To make puree, place 1 medium peach in blender. Whirl on high speed for 20 seconds or until peach is smooth) Gradually add sugar.
In a large bowl combine flour, baking soda and baking powder. Add butter, egg and vanilla. Mix until thoroughly blended. Roll dough into walnut sized balls and place 2 inches apart on a lightly greased cookie sheet. Press down slightly with the heal of your hand to flatten. Bake at 350°F for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on cookie sheet; then remove and cool completely on wire racks.
I USE 2 Tablespoons of GENERAL FOODS INTERNATIONAL VANILLA CARAMEL LATTE from the makers of Maxwell House INSTEAD of Folgers Caramel Groove Cafe Latte Mix, but this site does not recognize it because it is new. Fill your blender almost to the top. Add skim milk to blender. Mix 2 TBSP Vanilla Caramel Latte with your coffee until dissolved than add to blender. Blend on Med To High Speed. My blender has a Frappe speed and that is what I use. Blend until you reach the consistency you prefer. You can always add more milk if this mixture is to thick. If you do not use enough Ice, it will be very watery and it will not be anything like McDonalds Frappe. Top with Whipped Cream and Caramel. I also stir in some Caramel before adding the Whipped Cream. But to each his own.
Mix pudding & kahlua for a couple of minutes with an electric mixer. Add vodka & then mix well,. Add the Cool Whip. Put the pudding mix into individual serving cups with lids. You may want to provide some plastic spoons. Keep in the freezer.
Preheat the oven to 350°F Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess. Whisk together the flour and cocoa powder in a medium bowl; set aside. Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer stand and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted, about 8 minutes. Using a large rubber spatula, gently fold in the flour mixture. Fold in the melted butter. Scrape the batter into the pan and smooth the top. Bake the cake for 20 to 25 minutes, until it has pulled away from the side of the pan and the top springs back when lightly touched. Cool the cake in the pan for 10 minutes. Unmold the cake on a rack and cool completely, right side up. In the bowl of an electric mixer, using the whisk attachment, beat 2 1/2 cups of the heavy cream to soft peaks. Scrape half of the whipped cream into a medium bowl. Cover both bowls and refrigerate. Place the dark chocolate in a large bowls. Bring the remaining 1 cup cream to a boil in a small saucepan. Pour the hot cream over the dark chocolate and set aside till it melts. Once it's nearly melted start gently the mixture until smooth. Let the chocolate mixtures cool for 10 minutes, then fold the chocolate into the remaining whipped cream. Combine 1/4 cup water and 1/2 cup sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar, then mix in the Raspberry Liqueur. Let the syrup cool to room temperature. Using a serrated knife, slice the cake horizontally in half. Cup a strip of parchment paper to line the inside of a 9x4-inch cake ring. Line the mold with the strip and place it on a serving plate. Place a 9-inch cardboard cake round in the bottom of the cake ring. Place the bottom cake round, cut side up, in the ring. Brush the cake generously with the Raspberry syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an even layer. Top with the second cake round, cut side down. Brush the cake generously with Raspberry syrup. Chill the cake for at least 2 hours and up to 24 hours. To unmold the cake, lift it off the plate, holding it with your palm against the cardboard round. Using a hairdryer or warm damp towel, briefly warm the cake ring mold. Lift off the ring mold and peel off the parchment strip. Allow the cake to stand at room temperature for 30 minutes before serving.
Brown ground beef or turkey. Drain fat if needed. Add water, soy sauce, onion, garlic, rice, pepper and soup mix. Bring to a boil. After a boil has been reached, cover and reduce heat to low. Cook on low for 20 minutes. Uncover, stir and allow to cool for 5 minutes before serving. Add vegetables during last 5 minutes of cooking time.
Cook celery, green onions and garlic in hot oil over medium heat until tender. Remove from heat. Add crabmeat and all else except fish and melted butter. Brush fish with melted butter. Spoon 1 heaping tablespoons crab mixture on one half of each fillet. Fold other half over top (can toothpick). Place in 9 x 13 inch pan. Spoon remaining crab mixture over each stuffed fillet and drizzle with remaining melted butter. Cover and bake at 375°F for 20 minutes. Uncover and bake 10 minutes more until fish flakes easily.
Preheat Oven to 350'. In a large Bowl, cream together Butter and both brown and granulated sugar. Add both eggs, vanilla extract and pie spice and mix well. Add baking soda, flour, oatmeal, raisins and cinnamon chips and mix well (by hand is best). You can either roll dough into approx 2 inch balls or use the drop method onto cookie sheets lined with parchment paper and bake at 350' approx 9-12 minutes or until light golden brown. Let cool 1 minute and remove to wire racks to cool completely. NOTE: Baking time is approximate as it was not given in original recipe so watch those cookies!
Mix first 3 ingredients to make the crust. Press into a 13x9 pan. For filling--------. Beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust. Dissolve Jello in boiling water. Stir in frozen raspberries until Jello is about set. Spread over cream cheese filling. Chill.
Preheat oven to 325°F. Prepare 9x13-inch cake pan by greasing. Cream together 3/4 cup sugar, 1/2 cup butter, and 1 tsp vanilla. Add 3 beaten eggs to butter/sugar mix. Mix 2 cup flour, 1 tsp baking powder, 1 tsp baking soda. Alternate mixing dry ingredients to butter/sugar mixture with the sour cream, blending well to form batter. I separate bowl mix pumpkin, 1 egg, beaten, 1/3 cup sugar, and spice till smooth. Prepare a streusel topping with 1/3 cup soften butter,1 cup brown sugar, 2 tsp cinnamon, and 1 cup nuts. Pour 1/2 the batter into prepared pan. Spread pumpkin mixture over batter, then top with 1/2 the streusel. Top with remaining batter top with remaining streusel. Bake 50 to 60 minutes.
in a large skillet, saute rice in margarine until golden brown over medium heat. Stir in water and special seasonings; bring to a boil over high heat. Cover and reduce heat to low. Simmer 10 minutes. Stir in broccoli, chicken, tomato and basil. Cover, simmer 5-10 minutes more or until most of the liquid is absorbed. Sprinkle with cheese if desired.
Combine first 4 ingredients. Freeze at least 8 hours, stirring twice during the freezing process. Remove from freezer 30 minutes before serving. Break into chunks; add soft drink, and stir until slushy.
Preheat oven to 450 degrees F. and coat the inside of a 2 quart Dutch oven and lid with 1 teaspoons sesame oil. Rinse rice in strainer under cold water until water runs clear and then place it in a pot and add 1 cup of either water or broth. Rinse salmon and place in the pot (it's OK if it is slightly submerged by the liquid). Sprinkle carrots over the salmon. In a small bowl, mix together soy sauce, vinegar, 1/2 teaspoons sesame oil, sugar, ginger, garlic, red pepper flakes, sesame seeds and lemon juice. Stir until sugar dissolves. Pour half this mixture over the fish and carrots. Add cabbage and top with avocado slices. Pour remaining vinegar mixture over all and cover and bake 45-50 minutes, or until the rice is soft.
Beat eggs until thick and lemony in color. Add sugar and beat until smooth. stir in vanilla. Sift dry ingredients together. Add to egg mixture alternating with the buttermilk. Turn out onto flour board and roll to 1/2 inch thickness. Cut with a floured doughnut cutter. Fry in oil * 375* until golden brown, about three minutes. You will need to turn these. Drain on paper towels. Melt the chocolate almond bark and roll doughnuts into this and set on wax paper to dry. I do 12 in chocolate and 12 in powdered sugar. the holes get sugar and cinnamon treatment.
cook, drain, and rinse lo mein- when cool, toss with 2 tbsp sesame oil and set aside. pound pork to 1/4 in thick in large saute pan, heat 1 tbsp each sesame and peanut oil over med-high heat. add bok choy and cook until golden brown (about 1 min per side). add ginger and garlic and stir constantly for 2 min. add soy, vinegar, sugar, water, and pepper flakes and simmer, partially covered, over med heat for 15 min. meanwhile, salt and pepper the pork and brown it in 1 tbsp peanut oil, keep it warm in the oven if you need to. toss the oiled lo mein with the scallions and sesame seeds and serve topped with the pork and bok choy.
Preheat oven to 375 degrees F. Grease or line muffin tins with paper cups. Spread nuts on a tray and toast in oven 8-10 minutes Set aside. In a bowl combine flour, baking pwdr & salt. In another bowl cream butter, sugar and vanilla until smooth and creamy. Beat in eggs one at a time. Add mashed bananas and beat until combined. Stir dry ingredients into banana mixture just until flour disappears. Lightly stir in nuts, choc chips or a mix of both. Spoon batter into muffins cups to the top. Bake 20 minutes or until toothpick comes out clean. These double and freeze well. Note: I like to use a mix of pecans & chocolate chips.
Preheat oven to 350 degrees. For the dough stir together 1 1/2 cups flour with 1/3 cup flour,baking soda,salt,cinnamon,groud cloves,nutmeg. Next add the 3/4 cup brown sugar,mix well. Next cut in 1 1/2 sticks of butter and add the blanched almonds and milk. Knead everything together into a stiff dough,if its too stiff add 1/2 tablespoon of milk. Roll dough out on a floured surface to about 1/4 inch thickness. Cut with cookie cutters into any shape you'd like. Lay out on lightly greased cookie sheet,bake about 20 minutes.
Set oven to 325 degrees. In a large bowl with a mixer at medium speed beat butter and sugar until creamy (about 4 minutes). Add in whole egg and almond extract and beat until well blended. In a small bowl mix together flour and baking powder; add to the creamed mixture and mix until combined. Shape the dough into about 1-inch balls, then flatten slightly with hands. Place on a large buttered baking sheet. In a small bowl beat the egg yolk with milk until blended; brush the cookies with the egg mixture (discard any remaining mixture). Press 1 whole almond in the center of each cookie then sprinkle with about 1/8 teaspoon sesame seeds. Bake for about 15-18 minutes. Let the cookies cool on the baking sheets then use a spatula to transfer to racks to cool completely.
Thickly slice squash and onion and boil in enough water to cover until tender. Drain, add crushed crackers, margarine, cheese, salt and pepper. Pour into a PAM sprayed 9x9 casserole dish. Bake at 350 for 30 minutes or until lightly browned.
This recipe begins with a light dry rub seasoning, continues with some apple wood smoke flavor, and ends with a tasty apple-cinnamon sauce. Begin by removing all of the membrane (silver skin) and excess fat from the outside of the pork loin. Rub the loin with olive oil, then lightly season it with a bit of this dry rub mixture. Smoke the loin (using apple wood) at 225 degrees Fahrenheit for two to three hours, or until the internal temperature reaches 155 degrees. Remove the smoked pork loin to a platter, covering lightly with foil and a kitchen towel. Let it rest for fifteen minutes before serving with the apple cinnamon sauce. Apple Cinnamon Sauce. Finely chop two large or three medium sweet apples (Fuji or Gala are great varieties for this) and place in a saucepan. Add one tablespoon sugar, one-half teaspoon each of cinnamon, paprika, salt and white pepper, and two tablespoons rice wine vinegar. Cover and bring to a boil over medium heat, then lower to a simmer. Cook gently until the apples are tender. Slice the smoked pork loin and top with a spoonful of the sauce.
Cover beets with cold water in a pot, bring to boil, cook 1 to 2 hours, depending upon size, until they are easily pierced by a knife or metal skewer. Let beets cool in the water, then drain them and peel them. Cut each beet into wedges about 1 inch wide and place them in a mixing bowl. Cut the oranges into supremes by cutting off the tops and bases, then cutting down the sides, following the natural curve, to remove the peel and pith. I find a boning knife works best for this. Over a small bowl, remove the segments by slicing between the membranes. Add the segments and any captured juice to the bowl of beet wedges. Coarsely chop the radicchio into one-inch pieces and add to the bowl of beets. Add remaining ingredients and toss. Taste, adjust seasoning, serve.
Mix the oil, onion powder (or Mrs. Dash) and dill weed. Put the pretzels in a LARGE bowl. Pour the oil, onion powder and dill weed mix over the pretzels and thoroughly stir every 15 minutes for 2 hours.
Saute onion in butter until golden. Remove from heat and mix in the crab meat, bread crumbs, parsley, heavy cream, and lemon thyme. Sprinkle cavity of fish lightly with salt and pepper. Stuff the fish and skewer edges securely. Mix wine and butter together. Place fish in a greased baking pan, pour wine-butter mixture over fish. Bake in 400°F oven, uncovered for 30 minutes or just until the flesh is opaque, basting frequently with wine sauce.
For the spicy sauce: Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside. For the sweet sauce: Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside. For the pork tenderloin: Preheat the oven to 350 degrees F/180 degrees Celsius Place the pork in a bowl, add the paprikas and cayenne and mix well. Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice. Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top.
Melt the butter over medium heat in a medium-sized skillet. Add onion and carrot and stir until onion is soft, about 5 minutes. Add rice and cook another 5 minutes until browned. Add rice mixture and remaining ingredients (except egg) to rice cooker. Set to cook. Beat egg in small bowl. Wipe out sauce pan and cook egg on medium low heat. Chop egg and set aside. When rice is done, add egg and stir, then let sit for 5-10 minutes. Serve and enjoy!
Cream butter and sugar together in a bowl. Add egg, mix well. In a separate bowl, combine flour, baking powder and salt. Add to creamed mixture, together with milk. Stir in vanilla, followed by strawberries. Fill 12 paper-lined muffin cups with batter. In a small bowl, mix together sugar, flour and cinnamon, then cut in butter until mixture is crumbly. Sprinkle over muffins. Bake at 375 F for 25-30 minutes or until browned.
MAKE THE SAUCE:. Saute the onions and garlic in a large saucepan until soft. Add zest and olives; cook for 1 minute. Add wine and deglaze the pan and let reduce for a few minutes. Add stock, tomatoes, sugar, red pepper flakes, and cinnamon. Simmer for about 7 minutes. Season to taste. MAKE THE MEATBALLS:. Whisk the egg and tomato paste until smooth. Add the cilantro, ginger, cumin, and cinnamon. Mix until well blended. Add in the ground beef and rolled oats and season to taste. Combine well but do not overmix. Make 32 1-inch meatballs. Heat the vegetable oil over medium heat and cook meatballs until browned on all sides. Add oil as needed. Add to the sauce and simmer for 20 minutes. Sprinkle with fresh parsley and serve over couscous with dried dates.
Combine all salad ingredients in mixing bowl. Combine all dressing ingredients in separate bowl and blend well. Pour dressing mixture over salad mixture, toss to coat well, then adjust salt and pepper seasoning if needed.
Preheat oven to 350°F. In a large, oven-safe skillet with a lid, heat olive oil over medium heat until shimmering. Add onions and saute until soft and translucent. (If using frozen onions, saute until pan is dry.) Add garlic and saute until fragrant, 30-60 seconds. Move onions and garlic to edges of pan and add tomato paste to center. Stir tomato paste constantly until very dark and pan is coated. Stir onions into tomato paste and add red wine, scraping up fond from pan as wine evaporates. Add tomatoes (with any juice in cans), tomato sauce, spices and beans. Stir everything together well. When simmering, cover and transfer to preheated oven. Bake 40 minutes. Serve with crusty bread.
Coat both sides of pork chops with salt. Marinate for 20 minutes unrefrigerated. Preheat grill to high. Place chops on grill then lower heat to medium and close lid. Grill pork chops for 4 minutes on each side. Check with a meat thermometer it should be. Rare Medium (145°) Well (170°). Let rest 10 minutes.
In a large bowl, mix water, yeast, and sugar. Stir in oils and 1 t salt. Add 2 3/4 c flour, mixing well til spongy. Add enough remaining flour to make stiff dough. Turn onto floured surface and knead until elastic. Cover with bowl and let rise til doubled. Divide dough in half, spread on cookie sheets using your fingers. TOPPINGS: Mix crushed garlic with olive oil; brush over bread. Sprinkle w/ dried rosemary and kosher salt. Cover and let rise. Bake at 375 for 1/2 hour. Cut into squares and serve. NOTE: You can also slice squares in half for sandwiches.
Combine all ingredients together in non-reactive saucepan. Bring just to boil over medium heat. Reduce heat and simmer for 25 minutes until slightly reduced and thickened. Cool. Keep coverered in frigerator.
Preheat oven to 350 degrees. Rinse meat under water. Lightly pat dry with paper towel. Put seasonings in plastic bag. Toss chicken pieces (a few at a time) until well covered. Place on lightly greased pan. Bake 45 min-1 hr in oven, depending on size of chicken.
Preheat oven to 350. Grease a 9 x 13 cake pan. Add peaches and the juice. Sprinkle DRY cake mix on top. Pour melted butter over dry cake mix. Spread around a bit with a spoon. Bake for 35-40 minutes. Serve warm with whipping cream.
Dissolve bouillon in warm water; set aside. Start pasta. Melt butter over low heat. Add peppers to taste and roasted garlic when butter has melted. Do not allow garlic to brown more. Gradually stir in flour. While stirring, gradually add cream until blended. Blend in bouillon. Continue stirring on medium heat until thickened. Add parmesan. 5 minutes before pasta is ready, slowly add prawns, calamari and then the scallops to sauce. Stir until prawns are pink and calamari spirals. Serve over hot fettuccine,lightly sprinkled with parmesan and garnish with parsley and a twisted slice of lemon.