HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs lightly, add milk, salt, pepper and bread. Mix until bread is disintergrated. Add onion, carrot, cheese and beef. Mix well. Put into a 9x5" loaf pan. Combine brown sugar, ketchup and mustard. Spread over loaf. Bake at 350oF for 1 hour. Note: I sometimes don't put in as much cheese or use low-fat. Also, I use dry mustard rather than the prepared mustard.
In a large bowl, whisk together sweetened condensed milk, chocolate syrup, vanilla extract and mint extract until blended. In a separate large bowl, beat whipping cream until soft peaks form. Fold the whipping cream into the first bowl. Then, fold in chips or candy. Transfer mixture to a 1/2 gallon freezer-safe dish. Place in the freezer and chill until firm, at least 6 hours.
Slice the entire block of Spam thinly along the narrow side. Blend the remaining ingredients thoroughly, and mix in with sliced Spam so that each piece is coated. Chill in refrigerator, covered, for at least 30 minutes. Cook in a medium-hot pan in a single layer, turning each piece over after a few minutes. Place on freshly-made Gyro bread (http://www.food.com/recipe/greek-pita-bread-60108), and top with chopped tomato, onions, and tzatziki sauce.
In a medium saucepan melt butter over medium heat. Stir in brown sugar until dissolved. Add lemon juice and wine. Stir and heat through, about 5 minutes. Place filets in a well greased grill basket; grill on an uncovered grill directly over medium coals (they used alderwood) for 4-6 minutes per 1/2-inch thickness, or until fish flakes when tested with a fork. Turn often, basting with each turn.
Heat oven to 350F degrees. Unroll dough into 2 rectangles. Firmly press on perforations to seal them. Spread rectangles with pesto to within 1/4 inch of edges, then sprinkle on bell peppers. Starting at short side, roll up each rectangle of dough, pinching edges to seal. Cut each roll into 8 slices. Place slices, cut side down, on ungreased cookie sheet. Bake approximately 15 minutes or until golden brown. Serve hot.
Combine sugar, powdered sugar, butter, and vegetable oil in a large mixing bowl; beat at medium speed with electic mixer until blended. Add eggs and almond extract, beating well. Combine flours, soda, salt, and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition. Stir in almonds and brickle chips. Chill dough 3 to 4 hours. Shape dough into 1 1/2-inch balls, and place at least 3-inches apart on ungreased cookie sheets. Flatten cookies wih a fork dipped in sugar, making a crisscross pattern. Bake at 350° for 14-15 minutes or until lightly browned. Transfer to racks to cool.
Cut shiso leaves in halves. Place a piece of shiso and a cube of cheese in the center of a wonton wrapper. Fold the wonton wrapper in half diagonally, shaping into a triangle. Moisten to seal the edges well. Heat oil to 375 degrees and deep-fry the wonton until brown.
Saute onion, mushrooms, garlic& oregano in a large skillet, over medium heat, until lightly browned (about 5 minutes). Stir in tomatoes& peppers; simmer another 5 minutes. Place 4 tortillas on a lightly greased baking dish& spoon mixture onto each. Top with cheese& remaining tortillas. Bake at 350F for 10 minutes or until cheese melts. Cut into quarters& serve with salsa, sour cream& guacamole.
Place shrimp in medium bowl, sprinkle with cornstarch, toss well to coat and set aside. Combine juice, soy sauce, honey, vinegar, and sambal, stirring until well mixed; set aside. Heat canola oil in large nonstick skillet over med-hi heat. Add minced ginger and garlic, stir fry for 15 seconds or until fragrant. Add shrimp mixture, stir-fry for 3 minutes. Add juice mixture and onions, cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.
Preheat oven to 375°F In a medium-sized bowl, combine the cornmeal through to the salt and set aside. In another bowl, mix up the sugar, buttermilk, cottage cheese and oil and then blend it with the dry ingredients. Stir in corn. Pour batter into a buttered baking dish and bake for 30-40 minutes or until the centre comes out clean.
Mix all ingredients together (except parsley) and simmer for 20 minutes. Top with fresh Parsley.
Cut steaks into serving size portions. Combine remaining ingredients in shaker and shake well. Pour marinade over fish, cover and chill 30-45 mins. Grill 4" from moderately hot coals for 4-5 mins. Turn, baste with marinade and cook for 5-6 mins. longer. Should have a slight pink center.
Combine crumbs, cocoa, coconut, jam, liqueur and water in a bowl and mix well. Roll mixture into balls. Use two level teaspoons of mixture for each ball. Place balls onto baking paper lined trays and refrigerate, covered, for 30 minutes. Dip balls, one at a time, into the melted dark chocolate. Return to fridge on the tray and refrigerate until chocolate is set. Spoon the melted white chocolate into a zip lock bag and snip one small corner off the bag. Drizzle chocolate decoratively over the balls and allow chocolate to set. These can be made up to 1 week ahead of serving and stored in an airtight container in the fridge.
In a skillet cook ground beef and onion and garlic until meat is browned and vegetables are tender. Stir in the undrained tomatoes, undrained beans, green chili, uncooked rice, bell peppers, chili powder, cumin, salt and 1/2 cup water. Bring to boil. Reduce heat. Simmer, covered for 20 minutes stirring occasionally. Top with cheese. Recover and heat for 3 minutes or until cheese melts. Sprinkle corn chips over the top before serving.
Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours. Remove chops from marinade and pat off excess marinade with paper towels. Discard remaining marinade. Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Grill chops directly over heat, 8 to 10 min., turning once, until internal temperature on a thermometer reads 145 degrees F, followed by a 3-minute rest.
For the sauce: Use a zester to remove the colorful outer rind from the grapefruit, the orange and the lime; save the zest on the side. If you don't have a zester, use a vegetable peeler to remove the rind, then cut it into julienne strips with a sharp knife. Juice the fruits and combine the juices. Put the sugar in a dry pan over medium-high heat and swirl the pan until the sugar has begun to dissolve; it will be caramel-colored. Pour in the fruit juice and step back because the mixture will boil and steam rapidly before settling into a steady boil. Boil for about 2 minutes, swirling the pan now and then to dissolve the caramelized sugar. When the caramelized sugar has dissolved, add the soy sauce and vinegar. Drop in half of the citrus zest that was set aside before the fruits were juiced and continue boiling the sauce for 2 or 3 minutes, or until it is slightly thickened. The zest may be left in or strained out. Serve the sauce warm or at room temperature. For the Salmon: Rinse the salmon fillets, pat them dry and sprinkle with the sea salt. Put a large, nonstick skillet over medium-high heat and allow the pan to preheat for 1 minute. Put the oil in the pan; it should be almost smoking-hot. Put the salmon skinned-side-up into the pan and allow the salmon to cook undisturbed for 4 to 5 minutes or until a crisp brown crust has formed on the underside of the fish. Turn the fillets and cook 5 minutes longer or until fish is just cooked through. Make a puddle of ponzu sauce in the center of four plates and plant the pan-seared fish fillets on top. Garnish the fish with reserved zest from a grapefruit, an orange and a lime.
Heat oven to 375 degree Farenheit. Toast walnuts for 5 minutes stirring once when oven reaches temperature. Stir or sift together flour, baking soda and salt (I used my food processor, the best sifter ever!). Beat butter, granulated sugar blend and brown sugar blend together until slightly creamy. Add eggs and vanilla and beat well. Stir in sugar free chips and nuts, if desired. Drop by rounded teaspoons on ungreased cookie sheet. Bake 7 to 9 minutes or until edges are slightly browned. Cool slightly and remove to wire rack to cool completely.
Preheat the oven to 350 degrees F. Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. at chicken dry and season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again. Stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes. Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Check for additional seasoning with salt and pepper, if desired. Drizzle the pan sauce over the chicken and serve immediately. Serve with orzo, salad and crispy bread.
In a resealable plastic bag, combine flour and pepper. Add pork chops and shake to coat. In a small nonstick skillet coated with nonstick cooking spray, brown pork chops on both sides. In a small bowl, combine the broth, ketchup, Worcestershire sauce and mustard; pour over pork and turn to coat. Reduce heat; cover and simmer for 20-30 minutes or until meat is tender. Remove chops and keep warm. Reduce heat to low. Stir in sour cream into pan juices; heat through (do not boil). Pour over chops.
Cream peanut butter and margarine, add sugars and mix well. Add eggs and mix until creamy. Add remaining ingredients. Chill for one hour-I usually skip this step and chill between batches. Drop by teaspoonful onto cookie sheets- do not flatten. Bake at 325°F for 15 minutes. Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional. Edited to add - Immediately after the cookies are completely cooled I always transfer them to an airtight container. Several posters have mentioned the cookies get hard if you leave them out. I have never had that problem - these cookies have always stayed soft and moist if they are stored in an airtight container.
Mix soy sauce and brown sugar. Place drained waterchestnuts into soy sauce/brown sugar mixture. I will put this all into a ziplock bag or a container with a lid so I can"turn or roll" them about every half hour, making sure the sauce stays well mixed and waterchestnuts are getting well coated. Place into fridge and let sit for 2 hours, minimum. After a minimum of 2 hours, Cut bacon in half. Wrap a waterchestnut with piece of bacon and stick with toothpick to hold in place. Place wrapped waterchestnuts in shallow baking dish. After all are wrapped, drizzle just a little bit of the soy sauce/brown sugar mixture over the wrapped chestnuts. Bake at 375 degrees until bacon looks"crisp," usually about 20 minutes or so.
Pound meat until about 1/4 inch thick. Sprinkle beef with 1-1/2 teaspoons salt, oregano and pepper. Arrange ham (I used Boar's Head Virginia ham) evenly on beef. Sprinkle tomatoes, chiles, onion, garlic and bread crumbs on ham along with the carrots. Carefully roll up beef jelly roll style and tie with string. Heat oil in Dutch oven or pressure cooker and brown beef rolls on all sides. Add water, vinegar, Worcestershire sauce and bay leaf. Cover and cook in 325 oven until beef is tender, approximately 1-1/2 hours or 30 minutes in pressure cooker at 15 pounds. Cut beef into 1-inch slices and serve with broth.
Cut the celery into 4" long pieces, then slice off a thin edge at the rounded part of the stalk to help them lay flat while stuffing. Put them in a bowl of ice water and refrigerate until ready to stuff. In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet, bake at 350*F. until nuts are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely. Chop pecans coarsely in a food processor. Remove and set aside. Now put the cream cheese and curry powder in the processer and process until smooth. Remove the celery from the refrigerator, drain and dry well. Scrape cream cheese out of the food processor and mix with the nuts. I usually take about 1/4 cup of red bell pepper and chop it up finely, then add to the cream cheese mixure. Fill each celery boat with a generous amount of the mixture. Cut the red bell pepper(or jalapenos) into thick strips, and then cut each strip in half at an angle. This should look like a sail. Garnish each of your celery boats with its red pepper sail. Enjoy!
Make the filling: heat the oil in a large skillet over medium heat; add in beef, pork, scallions, and garlic; cook/stir and break up the meats, until the beef loses its red color. Add in the remaining filling ingredients; continue to cook and stir, until the mixture is almost dry, about 10 minutes. Transfer to a bowl, let cool, then chill. Make the pastry: sift the flour,baking powder, and salt into a mixing bowl, add in the shortening, and cut with a pastry blender until the mixture resembles coarse cornmeal. Add in the egg and milk; stir until a ball of dough forms. Transfer the dough to a lightly floured surface, roll out about 1/2 inch thick, and using the lid of a coffee can, cut out rounds of dough. To assmble: place a heaping tablespoon of filling on one side of each round of dough; with your fingertips, dampen the pie edges with water, fold the other sides of dough over the filling, and seal the edges with a fork dipped in water; prick twice with a fork on top. To fry: heat the oil in a medium cast-iron skillet to about 350°; quickly fry each pie until golden, about 2 minutes on each side, and drain briefly on paper towels; serve hot.
sift the dry ingredients, then add the cherries and nuts. add the wet ingredients, stirring only until moistened. pour into a greased loaf pan and bake at 350 for 60-70 minutes, or until browned. let cool on cooling rack.
Preheat oven to 350degrees F. Grease the bases of four 8 inch pans,donot grease sides. You will need three bowls (two large, one small). Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar while continuing to beat until very stiff in large bowl of mixer. Mix egg yolks, oil, water, and vanilla together in a small bowl. Sift together the dry ingredients into the other large bowl- 1 cup sugar, flour, baking powder, and salt. Add the egg yolk mixture to the dry ingredients. Mix well. Fold in stiffly beaten egg whites and gently incorporate. Pour into prepared pans. Bake at 350 degree for about 25 minutes, well risen and top springs back in the center. Turn baking pan onto a rack immediately and let cool.Run a knife through the sides and take out from pan.
Preheat oven to 325°F For cheesecakes: Coat 4 mini-muffin pans (12 muffins each pan) with cooking spray. Add all ingredients to a blender jar or the bowl of a food processor. Blend or process just until smooth. There will be about 5 cups of batter. Divide batter among the prepared pans. The batter will come to the top of the cups. Bake for 20 minutes. Cool completely. Chill completely before removing from pans. (Cheesecakes will fall slightly.) For compote: Place berries and honey in medium saucepan. Cook 5 minutes. To serve, place 2 cheesecakes on each plate. Top with compote.
If using fresh basil, cut into thin strips. Mix all ingredients. To use: Pour about 1/2 of the marinade over 2 pounds of pork chops or chicken breasts, cover& refrigerate at least 1 hour but no more than 2 hours; this reserves 1/2 of the marinade for a basting sauce while cooking.
Mix the warm water, 1/3 cup canola oil, honey, 2 eggs and salt in a large mixing bowl until thoroughly combined. Add the bread flour and cocoa powder and mix until dough is a shaggy mess. Add the instant yeast and mix well. Now add the all-purpose flour one cup at a time, until too thick to stir. Turn the dough out onto a floured surface, and continue to add flour while kneading for about 10-15 minutes. When you are done kneading the dough will bounce back at you when you press on it. The surface will no longer be sticky or come off on your fingers, but will be tacky to the touch, like a post-it note. Pour the 2 Tbsp canola into a mixing bowl, and coat the bottom and sides with oil. Put the dough in the oiled bowl, and flip the dough around to uniformly coat with oil. Cover the bowl and set in a warm spot to rise until doubled. (For me this was about 2 hours.). Punch down dough and separate into loaves. Loaves can be braided like traditional challah, or baked in a bread loaf pan, or formed into any shape you like. Put formed loaves aside to rise a second time, covered, until doubled in size. (This took about 2 1/2 hours for me.). Preheat oven to 350°F. Just prior to baking, mix one remaining egg with a bit of water (about a teaspoon or so) and a small pinch of salt. Use this mixture to glaze the loaves. Bake loaves for 30 minutes, rotating once midway to keep browning even. Cool on racks. Freezes well.
Place chicken breasts between 2 sheets of wax paper. Flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Set aside. Snap off the tough ends of the asparagus. Remove scales from the stalks with a knife or vegetable peeler. Arrange 1 large or 2 small asparagus spears, one cheese slice, and one sliced mushroom on half of each chicken breast. Top each chicken breast evenly with the chopped artichoke hearts and pimento. Sprinkle evenly with salt and pepper. Fold the remaining half of each chicken breast over the vegetable mixture; secure with wooden toothpicks. Dredge the chicken in flour; dip in the beaten egg, and coat with the breadcrumbs. Combine the butter and oil in a large skillet; cook over medium heat until the butter melts. Add the chicken, and cook 7 to 10 minutes on each side or until browned. Remove the chicken from the skillet; drain on paper towels. Place the chicken on a baking sheet. Top each with 1 remaining cheese slice. Bake at 350 degrees for 15 minutes or until the cheese melts and the chicken is done.
Preheat oven to 350*F. Place paper(or foil) liners in 9 muffin cups and spray with nonstick spray. In a large bowl, combine the pecans, sugar, flour, and wheat germ(if using). Make a well in the center of the mixture. In a separate bowl, beat the eggs until foamy. Add the melted butter and vanilla, stir to combine. Pour the egg mixutre into the well in the dry ingredients, stirring just until moistened. Spoon the batter into the cups, filling each two thirds full. Bake the muffins 20 minutes, or until a toothpick comes out clean when inserted in a muffin. Remove the muffins from the pans immediately and cool on wire racks. Enjoy!
For each breast, remove the loose fillet from the underside and flatten that, along with the breast, between sheets of plastic wrap, using a rolling pin or mallet. Place a piece of cheese on each breast and cover with the fillet; season well with the pepper and make sure the chicken wraps around the cheese. Preheat oven to 400 degrees F. Cut the bacon in half lengthwise; use 4 pieces to wrap around each packet the long way. Cut remaining bacon in half crosswise; wrap across each packet to form 2 crosses and secure with toothpicks. Place parcels in a baking dish and roast, basting with the butter, for 30 to 40 minutes.
Rinse the rice well in a fine strainer. Coat the rice bowl with cooking spray. Add the drained rice, sausage, and onions to the rice bowl. Add the water, stir just to combine. Cook on the regular white rice cycle. When the machine switches to keep warm, let it steam for 15 minutes. Fluff the rice with a plastic rice paddle, or wooden spoon. Place in a serving dish, and garnish with the cilantro and the sesame seeds.
Combine wine, sugar, cinnamon and nutmeg in a medium saucepan. Heat to boiling. Add plums, and reduce heat to low. Gently simmer plums, covered, 10-15 minutes until tender. Remove to serving dish. Bring poaching liquid to a boil over high heat. Boil gently for 12-15 minutes or until slightly thickened. Serve over plums.
Combine 2 tablespoons of the curry powder and the salt in a medium bowl. Add the chicken thighs and turn to coat the meat evenly. Set aside for 30 minutes. Cut the lemongrass stalk into 3-inch pieces and smash them with the flat side of a knife, set aside. Peel the ginger and cut into 3 slices, set aside. Heat the oil in a large pot. Add the shallot, garlic, dried red chili flakes and the remaining 1 tablespoon of curry powder; stir for about 10 seconds. Add the chicken and cook until golden, 3-4 minutes. Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce heat. Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook for 15 minutes or until vegetable are tender. Transfer to a serving bowl and top with garnishes.
In a large saucepan, combine first 6 ingredients (tomatoes through cumin). Over high heat bring to a boil; cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. While barley cooks, brown ground turkey in a medium skillet with a little oil, set aside. After the 40 minutes, add beans, corn, and turkey; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.
Preheat oven 400 degrees. Lightly grease baking sheet with oil. In a small skillet, add onions to 1 tablespoon oil until onions are tender. Mix other ingredients in a bowl, then add onions. Mix with a large spoon to blend ingredients together. Shape into meatballs 1 to 2 inches in diameter and place on baking sheet. Bake 10 to 12 minutes.
Trim fat from roast. In small bowl, combine garlic powder, ginger, thyme, and pepper. Rub spice mixture over entire roast. In large skillet, brown roast on all sides in hot oil. Drain. Transfer meat to slow cooker. Combine chicken broth, sugar, lemon juice, soy sauce and orange peel. Pour over roast. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Transfer roast to serving platter, keep warm. For sauce, pour juices into glass measuring cup, skim fat. Add water to equal 2 cups. Transfer to saucepan. Combine cornstarch and orange juice, stir into juices in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve sauce with meat. Enjoy!
Mix all ingredients in a zip lock plastic bag and marinate in the fridge for 1-2 hours. Grill or cook in a skillet and enjoy!
In a large shallow dish combine melted butter with garlic, mustard and Worcestershire sauce. Combine bread crumbs, cheese, oregano, basil, paprika and parsley in a plastic bag. Dip the chicken pieces in he butter mixture, and then shake well in the crumb mixture. Arrange chicken pieces in a large shallow baking dish. Drizzle with the remaining butter mixture. Bake at 375 degrees F. for about 45 minutes or until done, basting occasionally.
Simmer oil, garlic, peas and greens together in a covered frying pan over medium-high heat for 10 minutes, stirring occasionally. Add water and simmer for 10 more minutes. Add lemon juice. Heat for 2 more minutes before serving.