HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs, oil, sugar and vanilla extract together. In a separate bowl mix flour, spices, salt and baking soda. Add walnuts, figs, dates and carrots to dry ingredients. Mix half of dry mixture into egg mixture until well incorporated. Add remaining dry ingredients to batter and mix thoroughly. Line cupcake pan with paper liners. Fill each liner 3/4 full with batter. Bake at 375 for 30 minutes or until toothpick pulls clean from center of cupcake. In a bowl combine room temperature cream cheese, softened butter and vanilla extract. Blend until smooth. Slowly incorporate confectioners sugar into cream cheese blending until smooth. Frost each cupcake. Heat skillet on medium heat. Toast coconut until golden brown. Top each frosted cupcake with coconut. Enjoy!
In a non-stick skillet coated with cooking spray cook chicken for approx. 4-5 minutes on each side. Don't over cook there is additional heating time at the end. Remove from pan and keep warm. Add mushrooms, garlic, basil, and Italian seasoning. Saute until mushrooms are tender. Stir in spaghetti sauce and red wine. Add chicken, cover and simmer 10 minutes or until heated through. Serve over pasta.
Place potatoes in large bowl while warm. Sprinkle with rice wine vinegar and toss. Add all other vegetables, pickles, and eggs. Combine dressing ingredients in small bowl. Whisk to mix thoroughly. Add dressing to vegetables and mix. Sprinkle top with paprika and seasoned pepper. Chill at lest 2 hours to allow flavors to blend.
Roast red peppers in oven, peel skins and cut into small pieces. Set aside. In a large pot, sautee onions, carrots and garlic in olive oil over med heat until soft. Increase heat to med-high. Add veg stock and can of tomatoes (juice and all). Add all other ingredients(peppers, potatoes, plum tomatoes, soup stock) and bring to boil, continue to cook over medium boil until potatoes break apart when pierced with fork. Add salt (approx 1tsp) at some point before finishing, I like to add fresh ground pepper too. Just season to your preference. Remove from heat. Put soup in blender and blend until pureed and smooth.
Start with thawed chicken strips and cut up into bite size pieces. Chop apples, celery and walnuts (if necessary). Mix with chopped chicken. Mix together soy yogurt and mayonaisse. Mix with chopped ingredients. Slice and add the greens that you chose. And add dried cranberries on top for an extra color before it is served if you want. And voila!
Preheat the oven to 200 degrees F. Add the oats to a food processor and process until they resemble coarse flour. Add the baking soda, cinnamon, salt and nutmeg. Pulse a few more time to mix together. Mash the bananas in a large bowl until smooth. Add in the eggs and mix well, then add the honey and vanilla and stir. Add the dry mixture to the wet and fold with a rubber spatula until a batter forms. Put a griddle on medium heat and grease with some of the butter. Drop 1/4 cup of the batter per pancake onto the griddle. Cook the pancakes on each side until golden brown, 2 to 3 minutes per side. Transfer to the warm oven and continue with the remaining batter, adding more butter when needed. To make the berries, set a dry saute pan over high heat. Add the blueberries and swirl the pan to avoid sticking. Heat until the berries are just starting to change to a deep purple color and beginning to blister and open. Pour the berries over the pancakes and sprinkle with the coconut if using. Drizzle with the syrup. Serve immediately.
Cover potatoes with water in a pan. Add 1 tablespoons salt and bring to a boil. Reduce heat, and simmer until tender, about 10 minutes. Drain potatoes and halve lengthwise. Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes. Stir in stock, wine and 1/2 teaspoons salt. Cook until liquid is reduced by a third, about 2 minutes. Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt and pepper.
Combine water and vegetables in a medium pan; cover. Cook until tender, about 12- 17 minutes, stir about half way through the cooking time. Stir in chicken broth, half& half and cheese; stir until cheese melts and soup is heated thoroughly.
Preheat oven to 350*, Brown ground beef in skillet with onion and garlic. Drain off fat and mix in crisp crumbled bacon. Mix well to break up any large clumps. Press this mixture in the bottom of a deep dish pan or plate. Combine eggs, mayo,half and half and mix well. Sprinkle cheese over beef crust mixture. Pour egg mixture over the beef mixture. Bake 40-45 minutes at 350*, until browned and set.
In large, heavy pot, brown beef lightly. Drain off fat. Add lentils, barley, water or stock, and beef broth. Bring to boil, reduce heat, and simmer uncovered until lentils and barley are nearly tender (about half an hour). Add remaining ingredients and simmer about 1 1/2 hours. Add extra liquid to give thickness desired. Salt and pepper to taste. Serve sprinkled with chopped parsley, if desired.
Make a marinade of soy sauce, ginger, garlic, half of the lime juice and zest, honey, and sesame oil in a large bowl. Add chicken, and stir to combine. Place in the fridge for 30 minutes, and place remaining ingredients in blender. Chop until pineapple is a smaller costintency, and other ingredients get chopped finer as well. Do not puree. Preheat grill to medium-high heat, and cook chicken for 5 minutes on each side. Serve on a large plate with the pineapple salsa in a bowl right besides it. Serve hot.
Boil 2 cups of water in a large saucepan with a few shakes of table salt, and put the rice in it. Stir in the oil and cover, let cook on medium heat for 15-20 minutes or until an "al dente" texture. While the rice is cooking, turn on another burner and sautee the chopped onion in 2 TB oil of your choice until somewhat translucent, about 15-20 minutes. Turn the burners off to but leave the saucepan on with the rice and water. Fluff up with a wodden spoon or fork to evenly distribute the oil and you'll need the extra water too. In a small bowl, combine the port and parsley. Pour the sauteed onion, chopped celery, chopped apple, walnut bits, into the rice pan and mix., Pour on the port and parsley mixture, and blend well. Turn the saucepan's burner back on, on medium-low heat, and cover again. Let cook another 8-10 minutes. Uncover, fluff with a wooden spoon or fork, and let stand for 5 minutes prior to serving or stuffing.
Preheat oven to 350°F; lightly grease an eight-inch baking pan (I spray it very lightly with Pam) and set aside. Place the butter chunks in a glass mixing bowl and microwave on Medium power until melted (I find High power causes the melting butter to spatter all over the inside of my microwave, while the gentler power level seems to prevent this). Put the cocoa, salt and instant coffee into a sieve (or sifter) and sift mixture into the melted butter -- you may need to use your fingers to force the coffee granules through the sieve -- and whisk until smooth. Next, add in the sugar and whisk well; then add the eggs, one at a time, whisking after each addition just until blended. Whisk in vanilla. Using a sieve (or sifter), sift flour over chocolate mixture, then stir with a wooden spoon just to incorporate flour. Batter will be thick. Spread batter into prepared pan, smoothing top, and scatter a topping of your choice (nuts, chocolate chips, etc), if desired, over top. Twenty pecan halves or walnut halves, evenly spaced out, looks great and suits those who don't like nuts in brownies, as they can easily be picked off. Bake in preheated oven for 30-32 minutes. A tester should come out with some crumbs on it. Do not overbake or brownies will not be fudgey. Let cool, in pan, then cut into small squares. Expect these brownies to not cut cleanly, some bits will cling to the knife.
Preheat oven to 425. Place a 10-inch cast-iron skillet in oven to heat. In a large bowl, stir together cornmeal, flour, grits, baking powder and salt. In a separate bowl, whisk together buttermilk and eggs. Add to cornmeal mixture, stirring until just combined. Remove skillet from oven and add butter to hot skillet. When butter has melted, swirl skillet to coat bottom and sides. Pour excess butter into batter and stir. Pour batter into skillet. Bake for 25-30 minutes, until browned and has begun to pull away from sides of skillet. Let cool in pan for 10 minutes, then invert onto plate and cut into wedges.
Cut roast in half, place pieces into crockpot. Combine canned soups with bouillon granules. DO NOT DILUTE SOUPS! Pour over meat. Cover, cook on low 8 hours. Remove meat from crockpot,shred with forks. Skim fat from aujus in crockpot. Return meat to crockpot,to rewarm. Pile meat on rolls. Serve juice as dipping sauce on the side.
Grease a 9 or 10 inch pie tin. Sprinkle with a little flour. Spoon rhubarb into pie tin and sprinkle the 3/4 cup of sugar over all. Cut butter into the cup of flour as for pie crust. Add the 1 cup of sugar and mix well. Beat eggs and add vanilla. Stir eggs into the butter flour mixture. Batter is very stiff. Spoon on top of rhubarb, distributing mixture as evenly as possible. Sprinle lemon juice on top. Bake at 325 dgrees for 1 hour. Serve warm or cold. Makes 6-8 servings.
Preheat oven to 350F and lightly grease an 8" square baking dish. Combine all ingredients. Pour into prepared baking dish. Bake 45 minutes to 1 hour or until tester comes out clean.
Mix all ingredients together in a large bowl - not the extra coconut. Roll into balls 9about the size of a walnut) with wet hands. Roll the balls in extra coconut. Refridgerate.
Crush ice in a blender. Add the rest of the ingredients and blend until smooth; about 30-60 seconds. Serve immediately.
Place rice sticks in large bowl; add enough hot water to cover. Let stand until softened, about 15 minutes. Drain. Cut into 6-inch lengths; set aside. Fill bowl with warm water. Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots). Remove from water; drain on kitchen towel. Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet. Leave about a half an inch free on the sides. Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll. Place roll, seam side down, on plate. Repeat with remaining rice-paper sheets. Cover with damp paper towel and plastic wrap; chill. Cut each roll diagonally into thirds. Sauce: Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.
Preheat oven to 350°F Line 9 x 9 baking pan with parchment paper, lightly greased with coconut oil. Add all base ingredients to a food processor and process until completely combined and wet, this make take several minutes. Alternatively, you can grind all dry ingredients in processor, then add to the wet, mashed, ingredients in a large bowl; mix well. Bake for 10 minutes. Pour into prepared pan and smooth out until evenly spread. Topping: Combine topping ingredients in a medium bowl and stir to combine. Remove pan from oven and spread topping evenly over, lightly pressing down into base. Bake an additional 15-20 minutes.
Place wine and balsamic in a large saucepan with the octopus. Bring to the boil, then reduce heat to low and simmer for 20 minutes. Drain octopus, place in a bowl with soy and chilli and tomato sauce. Stir to combine. Heat barbecue to high and grill octopus for 5-6 minutes, turning occasionally, until cooked or lightly charred. Garnish with parsley or coriander (cilentro).
Heat the oil in a large, heavy stock pot. Roll the meat in the flour and shake off the excess. Brown the meat in the pot. While the meat is browning, mix the tomato sauce, beef stock, bay leaves, pepper, marjoram, salt, garlic, thyme, parsley, and beef roast seasoning together in a bowl. Once the meat has browned, arrange the onions and carrots over the meat. Add the stock. Partially cover the pot and simmer gently for about two hours. While the stew is simmering, make your dumpling dough. Sift together the flour and baking powder. Add the ground celery seed, mustard, parsley, and onion powder to the flour mixture. In a seperate bowl, add the milk to the beaten egg, then stir into the flour mixture. Add the melted butter and stir to blend. The dough should be soft not sticky. On a lightly floured surface, roll out the dough to about 1/4" thickness. Cut dough with a very small ring cutter(a doughnut hole cutter works well). Once the stew has simmered for 2 hours, drop the dumplings into the stew, cover and simmer for 10 minutes and serve.
Preheat oven to 350°F. Combine dressing and bananas in large bowl. Mix flour, sugar and baking soda. Add to dressing mixture; stir just until moistened; batter will be a little lumpy. Pour into greased 9x5-inch loaf pan. Bake 55 - 60 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack. Cool completely. MAKE IT EASY: For easier slicing, wrap bread and store it overnight before slicing to serve.
Mix flour and salt in a bowl. Rub in the butter with your fingers or a pastry blender. Add the sugar, baking powder, and raisins and mix together well. Add the milk and mix into a loose dough. Turn onto a floured board and knead until smooth (about 10 times). Roll out and cut the dough into eighths. Place on a lightly floured baking sheet, then brush the top of each scone with milk and sprinkle with sugar. Bake for 15 to 20 minutes in preheated 400° oven. When done transfer to a wire rack to cool.
Fry or Grill shrimp. Spread Divine Kuizine Remoulade sauce or your favorite tartar sauce, generously on each toasted French sub roll, with a handful of lettuce, 3-4 tomato slices, add shrimp. Garnish with dill pickles and enjoy. Remoulade sauce you can purchase @ shaysfoodjourney.com.
Prepare the green beans: Bring 6 quarts of water to a boil in a large pot. Add 2 tablespoons salt to the water and stir in the green beans. Cook for 2-3 minutes. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. When the beans are cooked, remove them from the hot water with a strainer and plunge them to the colander in the ice bath. "Swirl" the beans around and submerge them in the ice water so they cool quickly. Drain. Make the mushroom base for the casserole: Melt the butter in a 12-inch skillet over medium heat. Add the garlic, cayenne, white button and shiitake mushrooms. Season with salt to taste and cook until the mushrooms give off most of their liquid, 8-10 minutes. Stir the flour into the mushrooms. Add the chicken stock. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 5-8 minutes. Add in the mustard. Taste for seasoning. Make the pecan crust: In a medium bowl, stir together 1/2 cup of the pecans, the breadcrumbs, Parmesan cheese, butter and salt. Set aside. Assemble the casserole: Stir the green beans and the remaining 1/4 cup of pecans into the mushrooms. Simmer on the stove, over low heat, for 8-10 minutes, until the green beans become tender when pierced with the tip of a knife. Top with an even layer of the pecan crust. Transfer the skillet to the oven for 10-12 minutes to brown the crust. Note: You can substitute yellow wax beans for green beans or even mix in some string beans.
In a small bowl, combine salt, pepper, paprika and cayenne pepper. Sprinkle seasoning mixture evenly over chicken pieces. In a Dutch oven, heat 1/4 cup olive oil over medium heat and saute sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside. In the same Dutch oven, on medium heat, add remaining olive oil. Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color. Reduce heat to low; add onions and stir occasionally for 3 minutes. Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes. Add red bell pepper and cook 3 minutes longer. Gradually stir in broth. Add bay leaf, thyme, reserved sausage and chicken and bring to a boil. Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally. Add black-eyed peas, greens and okra and simmer for 5 minutes. Remove from heat; add gumbo file', cover and let sit for 5 minutes before serving. Serve over hot rice.
Preheat skillet or panini press. Prepare sandwich by spreading tapenade on the inside of one piece of bread and layering ham, arugula, and then brie. Top with remaining bread. If desired brush outside of sandwich with olive oil. Cook until heated through and crispy onthe outside.
Heat olive oil in a small dutch oven or fry pan over medium to medium high heat. Saute onion until it just starts to soften. Add garlic and cook another minute. Stir in curry powder, paprika, cinnamon, sugar, ginger and bay leaf. Move spices around pan cooking for about 2 minutes. Add a large pinch of salt. Add chicken, chopped tomato, tomato paste, yogurt and coconut milk. Turn up heat and bring to a boil. Reduce heat and simmer for 25 minutes. Add lemon juice and cayenne pepper and simmer another 5 minutes. Remove bay leaf and serve over rice of choice.
Cut cauliflower into florets Put in microwavable casserole bowl. Cover and cook on high 8 to 10 minutes. Stir halfway through. Remove from microwave. Spray with Pam butter spray evenly Sprinkle with breadcrumbs, grated cheese and salt You may even want to sprinkle with some minced garlic. Return bowl back to the microwave uncovered Microwave for 1 - 2 minutes or until cheese begins to melt.
Brown meat in skillet; drain well. In a medium pot, combine all ingredients except noodles and cheese. Bring to a boil and add noodles. Lower heat to simmer. Simmer 15-20 minutes or until noodles are cooked. Stir occasionally and adjust seasoning to taste. Ladle into bowls and sprinkle with cheese. I serve this with crusty bread. You can add additional seasonings if desired to your personal preference.
Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm.
In a large saucepan, brown the ground beef. Drain off excess fat. Stir in remaining ingredients, bring to a boil, cover, reduce heat and simmer 15 minutes.
Set oven to 350 degrees (set oven rack to second-lowest position). Grease bottoms only of two 8 x 4-inch loaf pans (if desired you can line the bottoms only of the pans with parchment paper, although baking time will need to be increased). In a large bowl using an electric mixer at medium speed mix togther the sugar, applesauce, egg substitute, margarine or butter and maple extract until well blended. Add in the mashed bananas and buttermilk; beat until smooth. In a small bowl mix together flour with baking soda and salt; add to the creamed mixture; stir with a wooden spoon until JUST blended (do not over mix!). Add/mix in nuts (if using). Divide the mixture between the two pans. Place both pans directly in the MIDDLE of the oven on the oven rack leaving a couple inches between the pans. Bake for about 1 hour or until the loaves test done. Cool 10 minutes in pan then loosen the sides of loaves and remove from pans. Cool completely before slicing.
Preheat oven to 400 degrees F. Combine flour, salt, and pepper in a small bowl. Dust chicken with seasoned flour and place in a buttered casserole dish in a single layer. Dot chicken with butter and place in oven for 25 minutes. Then reduce the temperature to 325 degrees. Combine sherry, white wine, orange juice, orange rind, and lemon juice and pour over the chicken for an additional 20 minutes, covered. Remove casserole from the oven and pour half-and-half around the chicken. Let casserole cool slightly. On a cookie sheet, arrange lemon slices and sprinkle with grated parmesan cheese. Broil until lightly browned. Arrange chicken on a serving platter. Stir sauce and pour over chicken. Garnish with broiled lemon slices.
Preheat the oven to 450 degrees F. Grease a 9x9 inch square baking dish. In a medium bowl, mix together the eggs, shortening and milk. In another bowl, stir together the cornmeal, sugar, flour, baking soda, baking powder and salt. Mix dry ingredients with wet ingredients until smooth,. Fold in pork cracklin's. Pour the batter into the prepared baking pan. Bake for 25 to 30 minutes,. Until toothpick inserted in center comes out clean and the top is slightly brown.
Cut a slice off top of each tomato and scoop out pulp, reserve for other use. Sprinke inside of tomatoes with salt and turn upside down to drain. In small saucepan melt butter and blend in flour. Cook, stirring until bubbly. Off heat, stir in milk. Put back over low heat and cook, stirring until smooth and thickened. Stir in chicken, celery, onions, nuts and 1/4 cup cheese. Season to taste with seasoned salt and pepper. Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate. Sprinkle with remaining 1/4 cup cheese. Bake at 375 degrees for 15-20 minute or until golden brown on top.
Preheat oven broiler. In a large ovenproof nonstick skillet, brown potato slices in hot olive oil, and set aside to drain on paper towels. Heat more olive oil, if needed, in same pan over medium heat, and saute onions for 4-5 minutes. Add minced garlic, green onion, bell pepper, 1/2 Tsp salt, and pepper to taste, and saute another 4-5 minutes, stirring regularly. Add potatoes, asparagus, and bacon (or ham), and optional olives, and stir gently to mix and distribute evenly in the pan. Whisk eggs until smooth, and whisk in half-and-half or milk, remaining 1/2 Tsp salt, granulated garlic, pepper to taste, and 1/4 cup cheese. When thoroughly combined, pour evenly over mixture in skillet, and move vegetables around a little so egg mixture can go beneath them. Continue to cook frittata until egg mixture is fairly well set around the outside, then move the skillet under the broiler, and continue to cook until the top is set and lightly browned. Remove skillet from broiler, work around the edge of the frittata with a spatula to loosen, and invert onto a serving platter. Sprinkle generously with cheeses, cut into wedges, and serve with additional cheese on the side. Note: We have switched entirely to Stravecchio when a recipe calls for Parmesan or Parmigiano-Reggiano cheese. This is a Parmigiano-Reggiano that has been aged for an extra year, and it is well worth the extra couple dollars a pound that it costs!