HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Line a baking sheet with foil and apply a light coating of cooking spray to the foil. As an alternative, a Silpat sheet work quite well. In a medium mixing bowl, combine the melted butter, sugar, molasses and milk. (Lazy chef's tip: you can also mix the batter in the saucepan or bowl used to melt the butter). Mix in in the ground hazelnuts and flour. Drop scant teaspoons of batter onto the prepared sheets leaving 3 to 5 inches between each drop. Your drops should be smaller than a quarter. Bake for 5 or 6 minutes until the cookie until the cookie a deep golden hue and has a lace like appearance where the butter has melted off. Remove tray from oven and let cool until set, about 1 or 2 minutes. Remove from tray and place on a cooling rack. If your cookies are still soft at this point, they are not quite cooked and you can return them to the oven for another minute. To decorate the cookies, melt the chocolate according to your favorite method. Drizzle on cookies. (Melting tip: With small quantities of chocolate, you can place the chips in a small heavy duty storage bag and force the chips to one corner. Submerge the sealed bad in a cup of boiling water for 20 to 30 seconds and remove. Knead the softened chips into a liquid. If if needs additional melting, return the bag to the water bath. Once the right consistency is achieved, snip the corner and drizzle).
Preheat oven to 350°F Butter and flour 15x10x1-inch baking sheet. Blend first 4 ingredients in medium bowl. Beat butter in large bowl until fluffy. Add both sugars and beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in bananas, then vanilla. Stir in flour mixture, then chocolate and pecans. Spread batter in prepared pan. Bake until tester inserted into center comes out clean and top is golden, about 45 minutes. Cool in pan on rack. Cut into 3x2-inch bars and serve.
Heat butter in a saucepan over medium heat. Add onion and garlic and saute until soft. Add chicken breasts and saute until golden brown. Add salsa verde, chicken broth and cilantro. Reduce heat to low and simmer for 3 to 5 minutes. Serve over rice or couscous and sprinkle with the chopped fresh tomatoes and green onion.
Combine all ingredients in small bowl, then store in a spice jar or airtight container.
For both cinnamon mixtures, mix (in separate bowls) well, set aside. For cookie dough, combine shortening and dark brown sugar in large bowl. Beat til well blended. Beat in eggs and vanilla til very well blended. Combine flour, baking powder, salt and cinnamon in small bowl. Add to creamed mixture, mix well. Turn dough onto sheet of waxed paper and spread/pat out to a 9x7" rectangle. Sprinkle evenly with Inside cinnamon mixture. Roll up jelly-roll style into a log. Dust all sides with Outside cinnamon mixture. Wrap tightly with plastic wrap. Refrigerate 4 hours or overnight. Heat oven to 375°, spray cookie sheets with butter-flavored cooking spray. Cut cold log into about 1/4" slices. It's ok if you can't slice that thin. Bake for 8 minutes or til lightly browned on top. Cool on cookie sheets for 4 minutes. Then remove from cookie sheets, and cool the rest of the way on wire racks. When cool, mix glaze ingredients well using as much or little milk as needed for a thick yet pipeable consistency. Pipe glaze over each cookie. HINT: Be careful when rolling this dough. If it starts to crack, smooth them. Roll slowly. Also, I found it easier when you slice them, let the slice rest on the knife when moving them to the cookie sheet. If they fall apart a bit, don't fret, just push them back together! They bake up just fine! Makes 3-4 dozen.
Preheat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined. Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. (Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.). Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles. Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
In a food processor or blender, combine garbanzo beans, black beans, olive oil, garlic, tahini, and lemon juice. With the motor running, drizzle in water until the beans are blended and a smooth consistency is achieved. Add the cayenne, cumin, salt, and black pepper, then blend again. Taste and adjust seasonings as desired. Makes 4 cups. keep covered and refrigerated until served, up to five days. Serve with bread, pitas, or chips.
In a food processor pulse together basil, olive oil, garlic, lemon juice and hot pepper sauce until smooth. Pulse in mayonnaise. Put in refrigerator up to 24 hours. Choose your vegetables, cut into strips. Blanch in boiling water for 1 minute. Drain and chill in ice water. I used carrots, peppers and green beans. I added radishes, tomatoes and cucumbers to the platter after. Time does not include the chilling time.
Preheat oven to 350°. Mix onion, cliantro, ginger, garlic, saffron, paprika, olive oil and lemon juice in a large bowl. Toss the chicken pieces to coat in mixture. Brown 3-4 chicken pieces at a time in a skillet over medium-heat. Once all pieces are browned, return all to skillet and cover with onion mixture and water. Cook on high for 10 minutes. Transfer skillet to oven for another 35 minutes. Meanwhile, boil olives, lemon peel and 1/4 c of the onion sauce in a small pan. Remove skillet from oven and remove chicken pieces from pan. Boil sauce in pan until it thickens, about 5 minutes. Pour sauce over chicken and garnish with olives and lemon peel.
In a medium deep-sided skillet with a lid, heat the oil over medium heat. Add the onion and cook, stirring until softened, about 3 minutes. Add the rice and garlic and cook, stirring, about 2 minutes. Add the water, lentils, pinto beans, corn, salsa, chili powder, cumin, salt and pepper; bring to a boil over medium-high heat stirring occasionally. Reduce the heat, cover, and simmer until the rice has absorbed most of the liquid, about 20 minutes. Serve immediately.
Preheat oven to 350°. Grease a 9-inch baking dish. In a bowl combine/whisk oil, egg, vanilla and milk until well combined. In another bowl mix the flour, sugar, baking powder and salt; add to the cream mixture and mix until just combined. In a large bowl mix/combine all ingredients for the topping. Transfer the cake batter to prepared baking dish. Sprinkle the blueberries over the cake batter. Sprinkle with the topping mixture. Bake for about 30-35 minutes.
Preheat oven to 400 degrees. Mix the turkey, bacon, mayo and mustard in a small bowl. Place the crackers on baking sheets. Top each one with a tomato slice, lettuce and turkey mixture. Sprinkle the cheese on top. Bake for 5 minutes. Serve warm.
In large saucepan, combine the sugar, flour, cinnamon, nutmeg and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter, vanilla and rum extract, if desired.
Blend it all up in a blender or magic bullet and enjoy. I put diced up strawberries on top too.
Combine vinegar, mustard, sugar (or splenda), water and salt and pepper in a screw top jar. Secure lid and shake until well combined. Recommend for drizzling over leafy green salad such as baby spinach, mixed leaf or rocket. Will store in fridge in jar for up to 7 days.
Slice carrots into about three pieces. Cook carrots in boiling water until crisp-tender, about five minutes. Drain, rinse with cold water and drain again. While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt and cayenne pepper. Stir to dissolve sugar and salt. Stir in olive oil, parsley and raisins. Add carrots and toss to combine. Cover and chill for at least one hour to blend flavors, stirring occasionally. Serve on a leaf of lettuce, if desired.
Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf in crock pot. Season to taste with salt and pepper. Cook on low until split peas and vegetables are tender (anywhere from 6-8 hours). Press soup through fine sieve and reheat just to boiling point or use hand blender to smooth.
Add salt, brown sugar hot sauce and 1/3 of rub and warm water in a 2 gallon ziploc. Pour in the buttermilk and add the wings. Marinate 4-14 hour. Prepare the grill, drain wings, dust with remaining rub. Cook 15 min, turn wings cook until done on indirect heat - 30 min total cook time.
In the bowl of an electric mixer combine the butter, cocoa powder and cream cheese over low speed and mix until thoroughly combined. Increase speed to high and cream ingredients until light and fluffy. Reduce speed to low and slowly add the powdered sugar, buttermilk, and vanilla. Beat until mixture is smooth and thoroughly combined. Frost cake as usual.
Preheat oven to 400 degrees. Wash cauliflower; remove stalk end. Cut into quarters; remove hard stalk. Divide into florets; cook in boiling salted water until tender; drain. Heat butter in pan. Add flour; stir over low heat 2 minutes. Remove from heat. Add milk gradually; stir until smooth. Return to heat; stir until boiling. Add salt, pepper and most of bread crumbs. Stir in egg yolks, cheese and cauliflower; adjust seasonings to taste. Beat egg whites until stiff; fold into mixture. Put into greased ovenproof dish; sprinkle with remaining crumbs. Bake in preheated 400 degree oven about 30 minutes, until well risen and brown.
Preheat oven 220c. Combine olive oil, balsamic vinegar, garlic, brown sugar, sweet chilli sauce and salt and pepper in a screw-top jar, shake well to combine. Place the mushrooms into a large bowl and pour over the vinegar mixture. Toss mushrooms with mixture well to combine ingredients and mushrooms together. Spoon the mushrooms and marinade into a greased baking dish and roast for about 20- 25 minutes, tossing twice during cooking, or until the mushroom are tender. Sprinkle mushrooms with the herbs and serve.
Thaw bread dough in the refrigerator overnight. Cover; let stand on floured surface at room temperature for 1 hour. Set aside 1 tsp of the beaten eggs for glaze. Combine remaining ingredients; mix lightly. Shape into a 9x4 loaf in shallow baking pan. Bake at 350 for 45 minutes; drain. Press bread dough onto the bottom of greasted 15 1/2 x 10 1/2 jelly roll pan. Place meatloaf in center of dough. Fold the short dough ends over loaf. Cut 6 strips of dough on each side of the long ends and cross over top. Brush with reserved egg. Bake at 350 for 30 minutes.
Pound the steaks on both sides, using a mallet, until 1/4-inch thin. Season with garlic, lime juice, salt & pepper. Allow to marinate at least 1 hour, refrigerated. Remove the steaks from marinade & pat dry. In a large frying pan, heat the oil over medium heat until very hot. Brown each steak for 2 to 3 minutes on each side. Transfer the steaks to a serving platter & keep warm. Add the marinade & onion to the pan & cook until the onion is slightly wilted, 3 to 4 minutes. Garnish the steaks with the onion & parsley & serve immediately.
Grease a 19 cm x 28 cm x 2 cm baking tray. Put crushed biscuits in a bowl. Melt the butter with the sugar, coconut and cocoa in a saucepan on low heat. Bring to the boil and boil for about 2 minutes. Allow the mixture to cool. The mixture may look separated but ignore this. Whisk in the eggs, this improves the mixture again. Pour this mixture over the crushed biscuits and stir until it is evenly combined. Pour into the tray and let cool. Spread over frosting and sprinkle nuts, hundreds and thousands or chocolate chips. Cut into squares. CHOCOLATE FROSTING Put cocoa powder, icing sugar, syrup and butter in a bowl and mix together. Add the water, a little at a time and beat all the time. Beat for about 15 minutes on high speed until it is light and fluffy. If it looks curdled just add a little more icing sugar.
In a large saucepan, combine all ingredients, and simmer over low heat for 25 minutes, stirring occasionally. Let sauce cool, and store in the refrigerator until ready to use.
It removes even old blood stains! Just soak the clothing in it for 20 minutes to overnight and then wash as usual. This will not harm fabric like bleach. It doesn't seem to harm colors either!
Season chicken breasts with olive oil, salt and pepper, cook over high heat, turning when golden. Rince basmati rice well and soak in cold water for 20 minutes. Drain. In a deep pan add all ingredients under rice heading, bring to boil, reduce heat and simmer covered on low for 14-20 minutes until done. For the sauce stir all the ingredients under daqous heading in a medium pot. Simmer until well combined over low heat adding additional liquid if needed. Serve chicken breast alongside basmati rice with Daqous & a green salad. Enjoy.
Place lettuce, pecans and oranges in salad bowl. Combine dressing ingredients in a blender and blend until well mixed. Make ahead and refrigerate until ready to toss with salad. Use extra dressing for dip with fresh fruit!
Preheat oven to 350. Grease or Spray bottom of two 8 or 9 inch cake pans. *Drain juice from cherries and add water to make 1 1/4 cups. Chop cherries in half. Beat cake mix, cherry juice/water, oil, egg whites and cherries in large bowl on low speed 30 seconds; beat on medium speed 1 1/2 minutes Pour into pans. Bake 30- 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans. Run knife around sides of pans before removing. Cool completely before frosting. A White Mountain icing is very good.
Heat the grill or broiler. Lightly dust the salmon with flour on both sides. In a sauce pan wide enough to to accommodate the fish, bring cream, capers, lemon juice, salt and pepper to low simmer. While the sauce is simmering, cook salmon over grill or under broiler until halfway done. When sauce thickens and reduecs to about half, add partially cooked salmon to pan and continue to simmer until salmon is cooked through. Transfer salmon to serving plate and pour cream sauce over and around fish.
Place a scoop of vanilla ice cream on a plate and return it to the freezer to harden. Meanwhile, construct an Uncle Sam hat out of a wafer ice cream cone. Invert the cone so it's upside down. Use frosting to attach a blue band of fruit leather around the bottom of the cone. (Which is actually the top of the cone turned upside down). Squirt 6 vertical stripes of red decorating gel down the sides and blue gel on the top. Using a star tip, squirt on white frosting stars around the blue fruit leather, if desired. TIP: To avoid smudging the Uncle Sam hat design, hold the cone from the inside while decorating it with fruit leather and icing. Remove the ice cream-scoop "head" from the freezer and top with the Uncle Sam hat. Working quickly so the ice cream doesn't melt, add 2 blue M&M's eyes and a red M&M's nose. Finally, add a whipped cream beard. Serve up your Uncle Sam ice cream cone immediately; he goes over well at July 4th celebrations. Makes 1.
In a saucepan with boiling water, cook pasta until al dente. Drain and oil lightly. Keep 1/2 cup of the cooking water. Meanwhile, in a skillet, soften the onion in oil. Add pork and cook, while breaking it, until browned. Add salt and pepper. Add corn, garlic and keep cooking about 2 minutes. Add pasta, cheese, green onion and the cooking water you set aside. Stir to coat well the pasta and to reheat. Adjust seasoning.
cook spinach according to package directions, drain. in a small mixer bowl beat eggs at medium speed until foamy (1 to 2 minutes). by hand stir in cooked spinach and remaining ingredients. divide mixture between 5 greased 6-oz custard cups. place custard cups on a rack in a 10inch skillet. add hot (not boiling) water to just below rack. cover, cook over medium heat for 18 to 22 minutes, or until knife inserted in center comes out clean. if water begins to boil, reduce heat to low. meanwhile in a 1-qt saucepan melt 2 tablespoons butter. add flour, mustard, salt and pepper. cook over medium heat until smooth and bubbly (30sec). stir in milk, continue cooking, stirring occasionally until sauce comes to a full boil. stir in cheese until melted. loosen edges of timbales with knife, unmold, serve cheese sauce over timbales.
NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate.
Melt butter in large nonstick skillet over medium high heat. Add mushrooms and saute until brown and liquid evaporates, about 8 minutes. Add shallot and saute 2 minutes. Add spinach 1/3 at a time and allow each batch to wilt slightly before adding the next batch, about 2 minutes per batch. When all spinach is wilted and heated through, stir in truffle oil and season with salt & pepper.
Combine all the ingredients, except the sour cream. Heat a small nonstick skillet(or omelette pan) and pour in olive oil. Swirl pan to coat with the oil. Heat the broiler. Pour half the egg mixture into the skillet and cook until set underneath, about 1-2 minutes. Lift sides of omelette with a spatula to check doneness. Place the pan under the broiler and cook until omelette is golden on top, about 2 minutes (watch carefully!). Fold omelette in half and remove to serving plate. Repeat with remaining mixture. Top each with sour cream. Garnish with parsley. Enjoy!
Combine all ingredients except mayonnaise and 1 tablespoon of olive oil in a 1-quart heavy duty sealable plastic bag. Press out air. Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours but no more than 8. Transfer steak to a plate and pour 2 tablespoons of marinade into a 1 quart saucepan. Bring steak to room temperature about 30 minutes. Heat remaining tablespoon oil in a 12 inch skillet over moderately high heat until hot but not smoking. Cook steak uncovered until underside is browned, about 5 minutes. Turn steak over, then reduce heat to moderately low and cover skillet. Continue cooking until thermometer inserted horizontally 2 inches into center of steak reaches 120°F, about 10-12 minutes. Transfer to a cutting board and let rest at least 15 minutes. While steak cooks and stands, bring marinade in saucepan to a boil, then poor into a bowl and cool. Whisk in mayonnaise until combined well and chill, covered, until ready to serve. Cut steak across the grain into very thin slices and transfer to a platter and drizzle with any juices that accumulated on cutting board. serve at room temperature with mayonnaise.
Put the bacon in one frying pan and fry until cooked to your liking. If you are using Canadian bacon, you may need to add a little oil but otherwise render the fat out of the bacon. Meanwhile, make the pancakes. Put the flour, baking powder and sugar into a bowl. Make a well in the centre and add one of the eggs. Pour in 1/4 a cup of milk and beat the egg into the milk, incorporating some of the flour as you stir. Add another 1/4 cup of milk and stir the rest of the flour, beating well to make a smooth batter. Add the last tablespoon of milk if needed to make the batter the consistency of thick cream. Add a little butter to the other frying pan and add large spoonfuls of the batter to make small pancakes. When bubbles appear on the surface, flip over and cook the other side. Repeat with the rest of the batter. Makes about 16 pancakes. When the bacon is cooked, remove and keep warm. Drain off most of the fat from the frying pan and add the sliced mushrooms. All the bits in the pan will add good flavour to the mushrooms. When you have made all the pancakes, add the oil to that pan. Break the eggs into the pan. Add the hot water and put a lid on the pan. This creates a steamy atmosphere in the pan and you end up with steamed fried eggs with runny yolks. Serve with maple syrup on the side and a big pot of tea or coffee. I prefer maple syrup on my pancakes after I've eaten my bacon and eggs but my daughter eats it all together.
Cook pasta according to package directions. Drain and set aside. Heat olive oil in a large saucepan. Add onion and half the garlic; saute for 5 minutes over medium heat, until onion is translucent. Add thyme, sage and 1/2 t. salt; saute for 10 minutes more, until the onions just start to brown. Add the spinach, tomatoes and remaining garlic and salt. Stir, cover and cook over medium heat for 10 minutes, stirring once or twice, until the spinach has wilted. Add the basil, beans, and cooked pasta. Heat on low. When pasta is heated throughout, add black pepper and serve.
In a large skillet over medium heat, cook garlic, onion, ground beef, chili powder and cumin for 10 minutes until beef is browned and completely cooked. Drain if necessary. Stir in beans; set aside. Combine sour cream and flour until smooth; set aside. Combine tomato sauce and salsa; set aside. Place 1 1/2 tortillas in the bottom of lightly oiled 8 cup rectangular baking dish, overlapping slightly. Top with half each meat mixture, sour cream mixture and tomato sauce mixture. Repeat layers. Cover with plastic wrap and refrigerate for up to 24 hour. Bake in 350F oven for 30 minutes until bubbly. Top with cheese, olives, chips and jalapenos; bake for 5 minutes.
Place pork in oiled baking dish. Preheat oven to 300. Rinse chiles, place in one layer on sheet pan and roast at 300 for 5 minutes. Cool and break into pieces. Puree half of the pods with 1 cup of stock. Repeat with remaining pods and stock, adding the rest of the ingredients to the food processor or blender. Pour sauce over meat and toss. Cover dish and bake at 300 for about 3 hour or until tender. If sauce is too watery, bake uncovered for 15-30 minutes more.
Heat a non stick skillet over medium heat until pan reaches heat. Add in the mushrooms, butter and scallions. Let them do their thing, tossing occasionally until the desired consistancy you like. Can't get any easier -- add in a little red wine if you like, or maybe a few herbs but this is just as good as it is.
Combine oil, garlic, lime rind and juice in a bowl and season with salt and pepper. arrange the mushrooms stalk side down on a grill pan and cook under a preheated grill as close to the heat as possible, for about 3-4 minutes until they are beginning to moisten. Flip them over and cook another 4-5 minutes until cooked through. Transfer to a serving plate and pour dressing on them and leave to cool to room temperature!