HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°F. Grease an 8-by-8-inch baking dish with coconut oil or cooking spray. Combine oats, oat flour, sugar, cinnamon, nutmeg, salt and baking soda in a large bowl. Add applesauce, maple syrup, coconut oil and apple. Stir until combined. Set aside a heaping half-cup of the oat mixture, then press the rest evenly into the prepared pan. Top with apple butter, spreading evenly with a spoon or spatula. Sprinkle the rest of the oat mixture on top. Bake for 30 minutes. Cool completely before cutting into 9 bars, or however many you like.
Position your oven rack in the middle of the oven, and preheat to 400°F Prepare your muffin tins by spraying the cups and the rims with nonstick cooking spray, or if using the paper cups, by dropping them inches If using the silicone pans, spray as directed and then place on baking pan. Whisk the flour ,cornmeal, 1/2 cup cheese, the sugar, baking powder, paprika, and salt in a medium until well combined. Set aside. In a large bowl, whisk the egg and sour cream until smooth, then whisk in the milk and oil. Use a wooden spoon to stir in the prepared flour mixture until moistened. Fill the prepared pans three quarters full. Use additional prepared pans for leftover batter. Sprinkle 1 teaspoon of remaining grated cheese over the top of each muffin. Bake for 20 minutes, or until the muffins are pale brown with rounded, cracked tops. A toothpick should come out clean when inserted into one of the muffins. Set the pan on a wire rack to cool for 10 minutes. Gently rock the muffins back and forth to release. Set muffins on rack to cool for an additional 5 minutes more. If storing or freezing, let cool completely, before putting in air tight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature. Or up to 1 month in the freezer.
Brown ground beef in a large frying pan and drain well. Place back in pan, then all the ingredients, except the noodles. Mix well, cover and simmer. While preparing the above, cook the noodles al dente, drain well and add to the meat mixture. Save the noodle water as you will need to add liquid to the casserole as it cooks down, but use the saved diced tomato juice first. I add garlic powder to the noodle water, while cooking, to flavor the water. Add noodles. Cook on low-to-simmer for about 15-20 minutes. Check often and stir. Add tomato juice/noodle liquid, as needed. It can get too thick.
Prepare chicken and rinse in cold water, pat dry with paper towels and place in a large bowl. In a plastic bag, add flour, salt, black pepper and shake to mix well. In a separate bowl, whisk eggs and 2 tablespoons of water until frothy. Pour the egg mixture over the the chicken and mix to coat. Add chicken to the flour mixture in batches, (chicken breasts) first and shake well to coat, then continue with the wings. In a Wok, add canola oil and heat to 375 F (medium-high heat). Add coated chicken breast cubes to the hot oil in the Wok and cook until chicken is cooked through, about 2 minutes for each batch, stir frequently. When cooked, remove and place in a large bowl. Add coated chicken wings in batches to the hot oil in the Wok and cook until wings are cooked through, about 4 - 5 minutes for each batch, stir frequently. When done, add to the chicken breasts in the bowl and keep warm in a 250 F oven. Meanwhile, in a large saucepan, add 1 1/2 cups of water, orange juice, lemon jjuice, rice vinegar, and soy sauce. Cook over medium heat for about 3 - 4 minutes, stirring occasionally. Stir in brown sugar, orange zest, ginger, garlic, onion and red pepper flakes. Bring to boil. In a small bowl, mix together tapioca starch and cold water until smooth. Slowly add the tapioca starch mixture to the sauce and cook until sauce thickens slightly, stirring constantly. Pour sauce over the cooked chicken and stir to coat well. Serve with cooked rice. You may also spoon sauce on chicken for each serving if desired.
1. In a skillet, cook the ground beef, adding seasoning salt and pepper, until completely cooked. Drain off the juices and place the beef in a medium-sized bowl. 2. Pour the two cheeses and onions into the bowl with the cooked hamburger meat and thoroughly mix. Place an equal amount of the cheeseburger mixture on each tortilla. 3. Fold each tortilla over to create a "half moon" and press down lightly. 4. Coat the skillet or griddle with cooking spray and warm to a medium heat. Lightly brown each quesadilla for two to three minutes on each side until the cheese melts and the tortillas are crisp. 5. Remove quesadillas from the pan and cut each into 3 wedges. Serve with your favorite cheeseburger fixings like lettuce, tomatoes and pickles. Hints: 1. Substitute extra lean ground beef, chicken or turkey for the regular ground beef called for above to make these quesadillas leaner. 2. If you are looking to reduce the fat and cholesterol in your family's diet, choose a skim milk or fat free variety of cheese.
Clean the leeks and discard the dark green portions. Cut the leeks lengthwise then into one-inch pieces. Melt the butter in a medium skillet, med. heat. Add the garlic and fry 'til fragrant. Add leeks and fry until the leeks are tender, about 6-minutes. Meanwhile, peel and chunk the parsnips into one-inch pieces. Place in a steaming basket and steam 'til they are as tender as you prefer. I like them fork-tender. Drain parsnips and add to the skillet with the leeks. Add salt and pepper. Gently sautee together for 5-minutes. At this point you can serve it, OR continue on and cream it: In a jar with a screw top, add the half-n-half and arrowroot. Shake 'til blended. Turn heat to low under the leeks and parsnips. Pour in the arrowroot mixture, stirring gently as you pour. If too thick, gradually add the water (or use milk if preferred). Let simmer for a couple of minutes. Taste to adjust seasoning, probably an additional 1/2 teaspoon salt. Serve warm.
Melt margarine in a large skillet over medium heat; add onion, and cook 20 minutes or until golden, stirring often. Add potato and remaining ingredients; cover, reduce heat, and simmer 30 minutes. Uncover, increase heat to high, and simmer 3 to 5 additional minutes or until liquid is absorbed.
Mix all ingredients together except flour. Add aproximately 2 cups of flour gradually, enough to make batter able to spread well on griddle. Using 1/4 or 1/3 measuring cup pour onto hot griddle. Wait until edges set up and flip.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and saute just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sauteed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper. * Can be made 1 day ahead; cover and chill. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side. Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.
. Mix barbecue sauce, honey, garlic, and ginger in a resealable storage bag to blend. Add chicken, seal bag, and toss to coat with sauce. Refrigerate at least 1 hour but preferably overnight. 2. Position rack 8 to 10 inches from broiler and preheat broiler. 3. Line a large, heavy, rimmed baking sheet with heavy-duty foil. Transfer chicken and marinade to baking sheet and broil 25 minutes, turning occasionally and watching closely, or until chicken is cooked through and marinade glazes chicken. 4. Sprinkle chicken with sesame seeds and serve.
Bring a pot of salted water to a boil. Add wheat berries. Return to a boil, then reduce heat to a simmer and cook for 30 minutes. Add barley and continue to simmer for another 30-40 minutes, or until grains are tender, but still firm. Meanwhile, combine red onion, garlic, vinegar and oil in a large bowl. Drain grains and add to onion mixture. Toss well and cool. Add green onions, corn, mozzarella, tomatoes and salt and pepper. Toss well. Salad may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
wash, drain and remove from stems the red and green grapes. break walnuts into pieces, add to grapes. crumble bleu cheese, add half of bleu cheese crumbles to grape, walnut mixture. use fork to mix honey, salt and vinegar into remaining bleu cheese, crushing bleu cheese with fork. wisk in olive oil and pour over grape mixture, stirring to coat. store in refrigerator.
Preheat oven to 400°F Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of creme fraiche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining creme fraiche; sprinkle with remaining cheese. Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve. * Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.
Mix the cabbage, carrot, green onion and cilantro in a large bowl. Mix the vinegar, lime juice, oil, sesame oil, honey, ginger and chili in a small bowl. Toss the salad in the dressing and garnish with sesame seeds.
Paint face on pumpkin with marker. Brown beef and onion. Drain. Add soup, sugar, soy sauce and mushrooms and simmer 10 minute Add rice and waterchestnuts. Spoon into pumpkin. Replace top. Bake on cookie sheet in center of oven at 350 degrees for 1-2 hours or until inside of pumpkin is tender. Serve on plate. Scoop cooked pumpkin out and serve.
Chop the hard salami, ham, provolone tomatoes, lettuce and onions into small bite-size pieces. Add the Italian dressing, mayonnaise, garlic powder, oregano, and salt and pepper (to taste) and stir together. Set aside. Cut out the center of an artisan style loaf of bread-cubing the reserved bread into pieces to dip (do not cut through to the bottom, make a "bread bowl"). Pour in hoagie mixture and serve with bread cubes.
Preheat the oven to 190C/375°F. Put the flour and butter into a bowl and rub in until it resembles coarse breadcrumbs. Stir in 50g of the sugar. Peel, core and slice the apples and spread them over the bottom of an ovenproof dish. Sprinkle over the remaining sugar, then the ginger, then the chocolate. Sprinkle the crumble mixture over the top. Bake for around 30 minutes or until turning golden.
Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. In another large bowl, whisk the shallot, vinegar, and sour cream together. Whisk in the olive oil until emulsified. Season with salt and pepper. Add the sugar snap peas to the boiling water and blanch for 20 seconds. Add the snow peas and cook for 20 seconds. Add frozen peas and cook for 20 seconds longer, until sugar snap and snow peas are crisp-tender, and frozen peas are heated through. Drain and immediately transfer the colander to ice water to stop the cooking. Drain again and pat the peas dry. Add peas to dressing and season with salt and pepper. Toss to coat.
Mix the sugar and the cornstarch. Add boiling water gradually, stirring constantly. Cook, over low heat for 8-10 minutes. Add mashed bananas, mix thoroughly. Add banana slices and butter. Serve hot.
Combine the onion, ginger, garlic, and oil in the container of a food processor or blender. Blend to a fine puree. Spoon and scrape the mixture into a small skillet and cook, stirring often, until mixture almost starts to brown, but do not brown. Add the curry powder, cinnamon, turmeric, coriander, and cumin and stir to blend. Add the meat and cook, stirring and chopping down with the side of a heavy metal spoon to break up any lumps. When the meat has lost its raw look, add the tomatoes and lime juice . Add a generous grinding of pepper and the hot red pepper. Cover and let simmer for 30 minutes. Add the peas and continue cooking until the peas are tender, 5 to 10 minutes.
Preheat oven to 250°F Spread corn bread in a jellyroll pan. Bake for 1-1/2 hours or until crisp. Combine corn bread, bell peppers, red onion, parsley, cilantro, green onions, garlic and chiles in large bowl, tossing lightly. Season with cumin seeds, salt and pepper. Whisk olive oil, vinegar and lime juice in a small bowl until thorougly blended. Pour over corn bread mixture and toss gently to coat.
Beat the butter, cream cheese, vanilla, and lemon juice in a bowl until smooth. Gradually beat in the powdered sugar. Add the candied ginger. Spread on top of a spice cake such as carrot, banana, pineapple, etc. Spread best when cake is still warm. Enough for a sheet cake to serve 9 or 12.
Prepare the meat sauce: Heat olive oil in a large skillet over medium high heat. Add ground beef and brown for about 10 to 12 minutes. Chop onions and garlic. Add to meat. Continue browning for another 10 minutes. Add the spices and tomato paste. Mix well. Cook and stir for 5 to 6 minutes. Add wine and simmer, uncovered, for 20 minutes. Turn off heat. Mix in lemon juice. Set sauce aside. Peel eggplants. Slice off top and bottom. Slice into 1/4" rounds. Line a broiler pan with foil. Brush with olive oil Broil eggplant slices 3 to 4 minutes. Turn and broil 2 to 3 minutes longer until browned. Remove from pan and set aside. You will be doing this in 3 to 4 batches. Wash potatoes. No need to peel if using yellow or red potatoes. Cut into 1/4" slices. Boil in salted water for 5 to 8 minutes; you don't want them soft, just semi done. Drain and set aside. Prepare the bechamel sauce: Heat butter in a medium saucepan over medium heat. When melted, whisk in flour. Blend well. Slowly pour in milk, whisking constantly. Add salt and nutmeg. Place egg yolks in a small bowl. Stir with fork. Drizzle in one to two tablespoons of the white sauce. Stir into egg yolks. Pour yolk mixture into bechamel sauce. Whisk constantly until thickened and bubbly. Set aside. Heat oven to 350 degrees. Layer a 9" x 13" casserole with sliced potatoes, overlapping slightly. Top with half of the eggplant slices. Cover with meat sauce. Top meat sauce with remaining eggplant slices. Sprinkle with 1/2 cup grated cheese. Spoon white sauce evenly over everything. Top with remaining 1/2 cup cheese and fresh basil, torn. Bake at 350 degrees 30 to 45 minutes or until nicely browned. Let cool 10 to 15 minutes. Serves 8.
Preheat oven to 400°F. Heat oil in a small skillet, add onion and cook over medium heat 1 minute. Add spinach and oregano and cook 1 minute. Sprinkle 1/4 cup cheese on each pita. Top with spinach, tomatoes, shrimp and remaining cheese. Bake 10 minutes or until cheese is melted.
Melt butter in large stock pan, dutch oven style. Add 1/2 mushrooms, garlic, herbs and spices, garlic, onions, green onions, chives, basil. Saute for a few moments. Add water, milk, coffee mate, sour cream, ricotta cheese, and shredded potatos. Can buy the hashbrowns, but make sure they are no salt or preservatives added (fresh shredded hash browns.). Cook this for about 45 minutes, stirring occasionally to make sure it does not stick to bottom. Transfer half at a time into a blender and blend until smooth. Transfer back into pan and add the other cup of mushrooms, these can be any kind of mushroom sliced. Cook another 1/2 hour to 45 minutes, stirring occasionally to make sure it does not stick. Good served hot and right after cooking, or to store in refridgerator and heat up as desired.
Combine soy sauce, molasses, and garlic powder. Marinate the chicken for at least a half hour, being sure it is covered, or turn it to coat all sides of the chicken. Toss the onions with the oil and salt and pepper to coat. Place in bottom of 9 x 13 pan. Lay chicken over onions, drizzle 1 T of marinade over each piece. Bake 20 minutes at 350. Optional: you can sprinkle cheese or fried onions over the chicken and bake an additional 2 minutes.
Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat; reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain the potatoes in a colander. Return the potatoes to the pot and cook over low heat for 30 seconds or so to evaporate any water that may be remaining on the potatoes. With a mixer, beat the potatoes until they are smooth. Add the two containers of Boursin cheese and continue beating until thoroughly incorporated. Thin the potatoes by beating in the milk or half-and-half. Season the potatoes with pepper to taste. Transfer the mashed potatoes to an ovenproof casserole and cover. You may rewarm the potatoes either by baking in a 350 degree F. oven or by microwaving until piping hot. Serve at once.
Place carrots in a buttered 11/2-qt. casserole. Mix milk, sugar, salt, and pepper together. Pour over carrots. Dot with butter and sprinkle parsley over the top. Cover the casserole tightly and cook in a 350 degree oven for about 1 hour or until carrots are fork tender.
Preheat an oven to 350*. Brush the butter evenly over the pita. Sprinkle sugar and cinnamon evenly over the pita. Cut into strips or wedges (a pizza slicer works really well). Place on baking sheet and bake for 5-8 minutes, or until crsipy and slightly golden (watch, ovens can vary). Cool and serve with vanilla ice cream. Enjoy!
Heat the oil in a large soup pot, then saute the onions and peppers in it over medium heat for 5 minutes, stirring frequently. Carefully add the next 11 ingredients (corn through 1/2 teaspoons black pepper), stirring well. Bring the soup to a boil, then lower the heat so that the soup simmers actively while you prepare the dumplings. Red Bean& Corn Dumplings for 3 Sisters Soup. Assemble all ingredients in a medium bowl and mix together to form a batter. Then drop the batter by spoonfuls into the simmering soup. Cover the pot and simmer for 15 to 20 minutes.
Preheat oven to 330 degrees F. In a bowl, combine walnuts, raisins, 1/4 cup melted butter and 4 tblsps sugar. Peel and core the apples, leaving them whole. Arrange them in a pie plate just large enough to hold them in one layer, and fill the cavity of each apple with 1/4 of the walnut-raisin mixture. Sprinkle the zest over the apples with 1 tblsp melted butter and 2 tblsps of the sugar. Pour brandy around apples. Bake, basting occasionally, for 1 hour to 1 1/2 hours, or until apples are tender. Keep warm, covered loosely. For sauce: In a saucepan, combine butter, sugars, salt and cream and cook over low heat, stirring, until sugar is dissolved. Increase heat to high, boil sauce for 2 minutes, and let cool to room temperature. Divide sauce among 4 dessert plates and put apple in center. Top with whipped cream.
Cook pasta according to package directions and drain. Meanwhile, steam broccoli until tender, but still crisp, about 5 minutes, and drain. In a large saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil, and cook and stir for 2 minutes or until thickened. Season with salt and pepper. Remove from heat and stir in the cheese and broccoli. Toss with the pasta to coat.
Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours. Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up. Pull the ham apart into shreds once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the sliced onion, mustard and brown sugar, cover, and set to Low. Cook just until heated. Serve on dinner rolls with dill pickle slices. It's also good with coleslaw, on the sandwich or on the side.
Mix cheese, peppercorns and herbs in bowl. Spoon tablespoons of mixture, 3 inches apart, onto parchment-lined cookie sheet; spread gently with fingers into 3-inch rounds. Bake at 350 degrees until browned, 5 to 7 minutes. While cheese is still warm and pliable, remove from pan and shape with hands into tubes or place in muffin tins to make baskets. Leave flat to make crackers. Top or fill as desired.
Pour Kahlua & Vodka in a glass. Add ice + 1-2 oz Club Soda (Do not stir). Drink w/a straw all at once. (That's what the recipe said, but frankly I'd be sipping this baby for sure!).
Sift the flour and salt together and set aside. Chop the almonds in a food processor or with a hand chopper until finely chopped. In a large bowl (I use a KitchenAid standing mixer), combine butter, margarine, sugar and almonds. Beat at medium speed until light and fluffy. It may require stopping the mixer and scrapping the sides. Gradually add the flour mixture and beat until well mixed. You'll likely have to scrap the sides of the bowl occasionally to ensure that all the ingredients are combined. The result will be a fairly sticky dough. Place the dough on wax paper and shape into a rectangle (4 x 6 x 1) and then wrap tightly in plastic wrap. Refrigerate for a minimum of two hours or overnight. Preheat the oven to 325. Cut the dough into eight sections. Working with two sections at a time (keep the rest of the dough refrigerated), pinch off small balls of dough (bigger than a marble but smaller than a golf ball). On a floured surface, roll the dough into a rope about the size and length of your pinkie. Shape the ropes into crescent (half-moon) shapes. Place on ungreased cookied sheets and bake for 10-13 minutes until set. The edges should be golden brown. Cool on the cookie sheet for 10 minute. Remove promptly and roll in topping mixture.
Preheat oven to 350 degrees F and grease a 12°C muffin pan. Combine Flour, B. Powder, B. Soda, salt and cocoa in a medium size mixing bowl and set aside. In a small saucepan combine chopped chocolate, milk, cornstarch and butter. Over medium heat stir ingredients until chocolate and butter are melted and there are no lumps from the cornstarch remaining. Put mixture in the fridge for 15 minutes or until set. Put the eggs, milk and canola oil in a large mixing bowl and stir with a wire whisk until frothy. Add the pudding mix to the egg mixture and stir until just incorporated into the batter. Add the dry ingredients to the mixture and stir until smooth and creamy. Grease a 12 cup muffin pan and fill each muffin cup 3/4 full. Bake cupcakes for 20 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in pan for 10 minutes then put on a serving plate and ice them with raspberry icing when cooled.
Wash cauliflower; remove leaves and cut out base and cut into large floweretts. Cook, covered in a small amount of boiling water, about 10 minutes or until tender; drain. Place cauliflower on a serving plate and keep warm. Melt butter in a saucepan over low heat; add flour, stirring until smooth. Gradually add milk; cook over medium heat, stirring constantly until thickened. Add pimento, onion, cheeses and salt, stir until the cheeses melt. Pour cheese mixture over the cauliflower and serve.
Heat oil in a small saucepan over low heat. Add onion, garlic, celery and chilli. Cook for 3 minutes or until onion and celery have softened. Stir in beans. Cook for 5 minutes or until heated through. Set aside to cool slightly. Stir in tomatoes, parsley and vinegar. Season with salt and pepper. Serve.