HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients in large bowl. Add nuts. In another bowl, combine eggs and oil Mash bananas and add to eggs mixture. Add vanilla, mix well. Add wet ingredients to dry ingredients, stir until moistened. Pour batter into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour and 5 minutes, or until done. Cool 10 minutes before removing from pans. Remove to wire racks, cool completely.
Pierce the chicken pcs with a fork. Marinate them in salt and sour lime juice Grind the masala ingredients to a paste Spread this paste too over the chicken and keep at room temperature for 2 hours atleast. Heat the oil in a large frying pan and add the chicken pcs and saute for 10-12 mins (or more) until the skin of the chicken is dark and the juices run clear when the chicken pcs are pricked with a knife tip. Halfway through add the potato slices so that they too fry with the chicken. Serve hot.
Preheat oven to 400°F. Make seasoning oil: In a large bowl combine Fiesta Seasoning Oil ingredients, stirring well to combine. For Potatoes: Place potatoes into a large pot of lukewarm water. Add salt. Bring to a simmer over high heat. Cook until potatoes are softened, but not fully cooked, 10 to 12 minutes total. Drain potatoes through colander, shaking a few times to release steam and soften edges. Allow to rest 5 minutes. Gently toss boiled potatoes in bowl with Fiesta Seasoning Oil coating thoroughly. Divide potatoes evenly between two rimmed baking sheets. Cook, tossing potatoes once, and rotating baking sheets; until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes. Meanwhile make Nacho Cheese sauce. Nacho Cheese Sauce: In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes. In a large heatproof bowl, combine grated cheeses, Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer. Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together. Top Copycat Taco Bell Cheesy Fiesta Potatoes with 3 cups Nacho Cheese Sauce, Sour Cream, tomatoes and pico de gallo if desired. Serve immediately.
Fill a quart jar with sugar; add vanilla. Pour boiling water into the jar, stirring constantly, until the sugar is completely dissolved and the syrup fills the jar. The syrup can be stored in the refrigerator and used as needed. To make phosphates, pour 1 1/2-2 ounces of syrup into a pint glass. Squeeze 1/4- 1/2 lime into the glass, and add the lime segment. Fill the glass with cold carbonated water and enjoy!
Preheat the oven to 400F; coat an 8-inch square baking dish with cooking spray. Combine the lemon juice, scallions, garlic, rosemary, and pepper in a shallow dish; dip each pork chop into the mixture to coat completely then place in the baking dish. Lightly coat the chops with cooking spray and bake for 15 to 20 minutes, or until desired doneness.
Crumble the sugar-nut mixture from the refrigerated caramel rolls into the bottom of a 10 inch heavy skillet with a tight fitting lid. Mix together the orange juice, orange zest and cinnamon; pour over the nut mixture. Stir in pie filling and pears; cover. Grill over medium-slow coals until mixture is bubbly and pears are nearly tender, about 10 minutes. Seperate rolls and arrange cut side down on top of the hot cherry-pear mixture. Cover and cook until rolls are done, about 20 minutes longer. Serve warm with cream or vanilla ice cream.
.In a skillet, saute onion and garlicin oil and set aside. In a large mixing bowl, combine ricotta, cream cheese, half the mozzarella, half the parmesan, italian seasoning, salt, and pepper and beat until well mixed. Drain spinach with several paper towels and squeeze until spinach is well drained. Add spinach and onion to cheese mixture and mix well. Spoon this mixture into manicotti shells, using 1 teaspoon at a time. Be careful not to tear shells. Pour half of spaghetti sauce in bottom of 9x13 inch baking dish. Arrange shells over the sauce and top with remaining sauce. Cover and bake at 350 degrees for 30 minutes. Remove from oven , uncover and sprinkle remaining cheeses over top. Return to oven until cheese melts.
In a small skillet, melt butter over low heat. Let stand a few minutes. Skim off and discard white foam from top and do not use any milky residue that sinks to bottom. The clear yellow liquid is clarified butter. Preheat oven to 350°F. In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips. Mix well. Open and stack phyllo sheets on a damp towel. Cover with a damp towel to prevent drying out. Brush a 12x18-inch sheet cake pan with clarified butter. Layer half of phyllo sheets (about 10 x 12) in pan, brushing each sheet with butter. Spread half of nut mixture evenly over layered phyllo sheets. Brush next phyllo sheet on both sides with butter, then place on top of nuts. Add 5 or 6 more phyllo sheets, brushing each sheet with butter. Top with the remaining nut mixture. Butter next phyllo sheet on both sides and place on top of the nuts. Top with remaining phyllo sheets, brushing each with butter. Using a sharp knife, cut pastry into 50 diamond-shaped pieces. Do not remove pastry from pan. Brush top with remaining clarified butter. Bake 40 to 50 minutes, or until golden. About 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low and simmer 10 minutes. Stir in vanilla. Pour hot orange syrup over hot baklava as soon as it is removed from oven. Let stand until cool, 4 hours or overnight. When baklava is cool, drizzle Thin Chocolate Glaze on top. Allow glaze to set up before serving. Baklava may be kept, covered, 4 to 5 days at room temperature. Freeze for longer storage. To make the Thin Chocolate Glaze------------------. In a small glass bowl, combine chocolate, butter, and 1 tablespoon water. Heat in the microwave on High 30 to 45 seconds, or until melted and smooth when stirred.
Cut pineapple in half lengthwise through crown. Remove fruit. leaving shells intact. Core and dice fruit. In large bowl, combine pineapple, ham chunks, cherry tomatoes, celery and green onions. In small bowl, combine all remaining ingredients for dressing, blending well. Spoon dressing over pineapple combination, tossing gently to mix. Pile salad into pineapple shells to serve. Makes 4 to 6 servings.
Cut cakes in half horizontally. Combine rest of ingredients in pan large enough to accommodate slices of tofu flat and bring to a boil. Add the tofu carefully and lower heat and simmer for 10 minutes, uncovered. Remove from heat, cover and marinate 3 hours, turning over occasionally. Drain and use or store up to a week, wrapped in plastic.
Heat oven to 350 degrees. Lightly grease cookie sheet. Cream shortening, brown sugar, granulated sugar in large bowl until fluffy. Beat in egg and vanilla. Stir together flour, baking soda, salt. Add alternately with milk to sugar mixture. Stir in oats and andy pieces. Drop by scant 1/4 cupfuls or #16 scoop onto prepared pan. Bake 12 to 15 minutes or until lightly browned. Cool 10 minutes on cookie sheet. Remove from cookie sheet to wire rack. Cool completely. About 1 dozen pieces. ** I used parchment paper. **.
In a food processor, puree the peas, ricotta, scallions, Parmesan, oil, salt, and pepper. Transfer to a bowl and fold in the mint. Drizzle with additional oil before serving, if desired. Serve with the pita chips, crackers or whatever you want.
Add all ingredients to a shaker of ice; shake. Pour into martini glass; garnish. Enjoy! ;).
For the Tenderloin: Set out Tenderloin in a zip-lock bag so to be at room temperature when marinade is ready. Marinade: In a small saute pan add 2 Tbsp olive oil. Saute garlic till golden, add 1/2 of the diced onion; saute till clear. Turn the heat up a bit and add the sage, marjoram, thyme, ginger and celery seed; saute till you just smell the spices coming out (about a minute). Remove from heat. Mix in woy and Worcestershire wauce. Take tenderloin and add marinade to bag. Force out air and seal. After about an hour massage the marinade into the meat. Have fun; pound on it with your fist, squeeze it as you wish for about 5 minutes. At 2 hours do it again. It will feel tenderized and will have taken on the color of the spices by now. Don't beat it up so much that it starts to come apart (just close)! While the meat is getting tasty in the bag make the sauce. For the Sauce: In a saute pan add 2 Tbsp olive oil. Add the rest of the onion, the mushroom pieces and the salt and pepper. Saute till onions clear (about 10 minutes). Stir in apple juice and milk. Reduce to your desired thickness. You can add more milk and juice as you go if you wish. Go Slow so you don't have to keep stirring it too often. Roasting the Tenderloin: Preheat oven to 350°F. On Med-High add 2 Tbsp olive oil to a saute pan. Just when the oil smokes take the tenderloin and sear all sides as quickly as possible till just golden brown. Remove to a baking dish and roast for 40-45 minutes. Remove from oven and let stand for 10 minutes. Pour heated sauce over Tenderloin. Slice and serve.
In medium skillet, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5 to 10 minutes. Meanwhile for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir until just mixed. Drop by Tablespoons into six mounds onto bubbling tomato mixture; cover tightly and simmer for 12 to 15 minutes or until a toothpick inserted into a dumpling comes out clean. Remove and discard bayleaf. Serve immediately.
In a large bowl, cream together butter and brown sugar; then beat in egg and vanilla. Sift or stir together flour, baking soda and salt; gradually stir into butter mixture. Fold in sour cream and rhubarb. Substitute half of rhubarb for sliced fresh strawberries if you wish, to make a Strawberry-Rhubarb Cake. Spoon batter into a greased 13x9 glass baking dish. Stir together white sugar and nutmeg and sprinkle over batter. Bake in a preheated 350F oven for 40 minutes or until a cake tester comes out clean.
Spread bread squares over the bottom of an 8x12 inch baking dish. Whisk milk, eggs, mustard, salt and pepper in a blarge bowl to blend. Mix in the cheese and chilies. Pour milk mixture over bread and toss to moisten. Cover and refrigerate at least 8 hours or overnight. preheat oven to 325. Uncover dish and bake until souffle is puffy, about 1 hour. Serve immdediately.
Mix garlic, basil and parmesan with the amount of water recommended for the bread mix / machine. Cook bread mix and yeast in normal manner adding the above mixture at the step water is added (normally first).
Melt 2 tablespoons of the margarine in a medium-size frying pan. Add almonds and scallions and cook about 3 minutes, until scallions are soft and nuts are lightly browned. Remove to a small bowl; add cream cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper; mix until well blended. Slit a pocket in each chicken breast. Stuff each with a portion of cream cheese mixture and secure with wooden toothpicks. Season with additional salt and pepper. In a large frying pan, heat remaining 2 tablespoons margarine in the oil. Brown chicken on all sides over medium-high heat, about 8 minutes. Add cherries with juice and orange peel to chicken and cook, covered, for 10-15 minutes, until cooked through. Arrange chicken and cherries on a serving dish and cover with foil to keep warm. Bring liquid in pan to a boil and boil until reduced to about 2/3 cup. Stir dissolved cornstarch into juices in pan. Cook, stirring constantly, until sauce boils and thickens. Season with salt and pepper to taste. Pour half the sauce over chicken. Warm brandy in a large ladle or small saucepan, but do not boil. Ignite carefully and pour flaming brandy over chicken. Pass remaining cherry sauce separately.
Cream applesauce, oil, sugar and 1 T water. Mix in remaining 2-3 T of water and beat well. In a separate bowl, mix dry ingredients. Add to applesauce mixture and mix until combined. If applicable, add chocolate chips last. Refrigerate for 30 minutes to an hour. Preheat oven 400°F and grease a cookie sheet well. Make approximately 24 balls (or you can do drop cookies). Bake for approximately 8 minutes-they should be very puffy. Be careful not to over-bake as they will become quite hard when cooled. Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.
Butter an 8-by-11-inch baking pan and set aside. In a 2-quart glass bowl, mix the sugar and the evaporated milk. Microwave on high, uncovered, for 3 minutes. Remove from the microwave oven and stir. Microwave an additional 2 minutes, watching closely so that the mixture doesn't boil over. Meanwhile, cut the butter into four pieces and set aside. Remove the sugar mixture from the microwave and stir in the butter and marshmallows until both are melted. Add the chocolate chips, vanilla and nuts, and mix well. Spread into the buttered pan and chill for at least an hour, or until firm. Cut into small (1-inch) squares and store in tins or plastic storage bags in the refrigerator for up to five days.
If using a strong onion or shallot, peel and soak in ice water. Preheat oven to 425 degrees. Slice roll almost in half and lay open on a baking sheet. Combine mustard, honey and cayenne in small bowl, then spread on both halves of roll. Layer ham across both halves of roll, spread preserves over ham. Dice shallot and sprinkle over preserves, then top with cheese. Place in hot oven until cheese melts, about 3-4 minutes. Fold to close sandwich before serving. Enjoy warm or wrap tightly to serve later.
Combine all ingredients in a glass bowl. Add your meat of choice (1 lb boneless or 2 lb bone-in). Stir to incorporate all over meat, cover and refrigerate for 4 hours (if preparing any type of seafood only marinate for 30 minutes).
Preheat oven to 350 degrees Fahrenheit. Cook brownie mix as directed. Spread jar of Marshmallow Cream over top while hot. Cool. Mix icing ingredients together. Spread cooled cake with icing.
Cook carrots in a large skillet, covered, in a small amount of water over medium heat until almost tender, about 15 minutes. Drain. Add the butter and cream and heat slowly, stirring until liquid is reduced by half. Add the Grand Marnier and season with salt and pepper. Remove from heat and sprinkle with parsley, if desired. Serve.
Dust ribs with flour and sprinkle with garlic salt. Brown in heated butter in heavy skillet. Layer potatoes in a lightly oiled 13X9 baking dish. Sprinkle with salt, black pepper, onion and green pepper. Pour milk over vegetables. Cover with the corn. Top with browned ribs, covering vegetables in a single layer. Cover and bake at 350° for 30 minutes. Remove cover and bake an additional 30 minutes longer or until ribs are tender and potatoes are well done. Before serving, sprinkle with tomato and green onions.
Peel and dice potato into 2 cm cubes. Cook in salt water for about 5 minutes, or until they are slightly cooked with still some firmness. Drain and set aside. Meanwhile, brown bacon then dice or crumble, reserving two slices for garnish. Crumble reserved slices and set aside. Note if you are using reduced salt, add a couple extra slices to the pan for extra flavour. Drain off most of the bacon grease from the pan, reserving a little. Fry potatos and onions in bacon grease until onions have softened and started to become translucent. Poor into a crockpot. Add remaining ingredients to the crockpot except for the reserved two slices of bacon. Cook on low for about 6 hours. If you are placing the crock pot on to cook while at work, do preparation work the night before and refrigerate. If you doing this recipe on stove top, simmer for about 40 - 45 minutes, stirring every four or five minutes to ensure it doesn't stick to the bottom. Serve with a sprinkle of bacon and diced green onions as garnish.
Cook bacon. Cook liver and onions in bacon fat. Add mushrooms and bouillion. reduce heat and cover. Simmer 20 minutes Mix 3 tablespoons of water and flour. Add. Stir in sour cream and bacon. Serve.
Preheat oven to 350 degrees. Prepare crust: In food processor, finely grind graham crackers (you will have about 31/2 cups). In large bowl, stir together graham cracker crumbs, butter and 1/2 cup maple syrup. Press evenly into bottom and up sides of 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage. Make filling: In bowl of standing mixer fitted with paddle attachment, or in food processor, beat cream cheese on low speed, scraping down sides of bowl occasionally, until smooth. Add remaining 1 cup maple syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined. Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on rack. Chill cake, covered, at least 8 hours and up to 4 days. Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.
Preheat oven to 350 degrees. In a medium mixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs, egg yolks, brown sugar, spices and salt. Set aside. Toss the cubed bread with the melted butter in a large mixing bowl. Add in the apples. Pour egg mixture over and gently stir to coat. Pour into a 9" x 13" baking dish or 10" - 12" round baking dish that has been lightly greased. Allow to rest in the fridge for 30 minutes (or up to 3 hours). Bake for 30 - 40 minutes or until everything is set and lightly beginning to brown. I loosely cover mine with foil for the first 15 minute of baking. To make the sauce, melt 1 stick of butter in a medium sauce pan set to medium-low heat. Add in the confectioner's sugar and apple cider. Heat - stirring continuously - until sauce is smooth and the sugar is completely dissolved. Once smooth, additional confectioner's sugar or apple cider can be added, as needed, if your sauce is too thin or thick for your preference. While bread pudding is still warm (about 15 minutes after removing from oven), drizzle half of the sauce over the top. Reserve the remaining sauce for serving. NOTE: I've found that the leftovers are best if used up by the following day. After that, the bread pudding can get quite soggy. I have reheated individual pieces on a foil-lined baking sheet in a 350 degree oven for about 10 - 15 minutes. This will crisp the pieces up a bit. Also, if you have sauce leftover, it can be stored in the fridge. It will harden, but can be reheated until it returns to a pourable consistency.
Preheat oven to 325 degrees Fahrenheit. On a cookie sheet pan place strips of bacon and bake until crisp. Meanwhile heat potatoes in microwave oven for 1 or 2 minutes. Remove bacon set aside. Drain the fat and discard, leaving just a touch. Place potatoes on pan and make small indents with the back of a spoon. Crack eggs into each indent. Season to taste with salt and pepper. Bake until eggs are to desired doneness. Carefully place on plates. Serve with the bacon.
Combine pumpkin, 1 cup of the sugar and pumpkin pie spice in a saucepan. Bring to a boil. Reduce heat; simmer 10 minutes. Stir in walnuts; cool and set aside. Cream shortening and remaining 2 cups of sugar in a large bowl. Add eggs; beat until fluffy. Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Mix well. Divide dough into 3 equal parts. On lightly floured foil, roll each into an 8 x 12 inch rectangle. Spread with 1/3 reserved mixture. Starting from the wide end, roll as for jelly roll. Wrap in foil. Repeat with remaining dough and filling. Place rolls in freezer several hours or overnight. When ready to bake, remove one roll at a time, unwrap and cut with a sharp knife into 3/8 inch slices. Arrange on greased cookie sheets. Bake in a 400 degree Fahrenheit oven for 10 to 12 minutes. Cool. ICING: If desired, mix 2 cups powdered sugar, 1 tablespoon melted butter, 1 teaspoon vanilla and 2 or 3 tablespoons of milk together. Drizzle icing over cooled cookies. Allow icing to harden before plating.
After grating all vegetables, drain and squeeze out all the liquid you can. Mix with cream cheese. Add seasonings and enough mayonnaise to spread. Serve on white bread with the crust removed and sliced in quarters.
combine all ingredients and marinate in fridge overnight. cook in crock pot on low 8-10 hours. serve over steamed brown rice.
For the crust; add a pinch of sugar to the cup of warm water. Sprinkle yeast on top of the water and let sit 10 minutes until frothy. Combine with flour, salt, and olive oil until dough is formed. Knead the dough for 8 minutes. Lightly oil a large bowl, place dough in the bowl and cover with a dish towel. Allow dough to rise for 60 minutes (prep toppings while you wait). Remove dough from bowl and cut in half, this will make 2 pizzas. Spread the dough onto pan or stone. Spread pizza sauce over the crust. Layer the salami and pepperoni over the sauce, followed by the onion and mushrooms. Cover with 1 cup of cheese and place raw sausage and jalepenos evenly over the cheese. Cover with remaining 1/2 cup of cheese. Brush edges of crust lightly with olive oil. Preheat oven to 425°F. Place pizza on middle rack and cook for 20 minutes checking occasionally. Let cool for about 5 minutes before cutting and serving and enjoy!
Mix all ingredients, except bread bowl, in a large ovenproof casserole dish. Bake at 350 degrees, uncovered, for 35 to 40 minutes, stirring every 10 minutes, until all the cheese is melted. Remove from oven. Cut center out of bread to form a bowl. Save the pieces to use for dipping. Place in oven for 10 to 15 minutes to"dry" the inside and make it hard. Meanwhile, remove any grease that has accumulated on the top of the dip. Remove the bread bowl from oven and place it on a sturdy platter. Pour the dip mixture into the bread bowl. Place chunks of bread from center that have already been removed around the base of the dip to use for dipping. Serve hot.
Clean and cut vegetables into small chunks and put in large bowl. Add seasonings, sugar and vinegar and stir well. Refrigerate at least 1 to 2 hours to blend the flavors. The salad makes its own"dressing" from the juices.
Preheat the broiler. Peel and slice the onion. Peel and cube the sweet potato. Crack the eggs into a bowl and beat them with a fork until well mixed. Add a little salt an pepper. Saute the onion and sweet potato, stirring frequently, over medium-high heat in the oil until the sweet potatoes are cooked through and beginning to brown. Add a little salt and pepper. Add the curry paste and stir for about a minute. Add the eggs, and stir until eggs start to set. Leave on the stovetop for a few minutes more until about half-way cooked. Place under the broiler until the top is cooked. Cut into wedges and serve with cilantro and limes, if desired.
In a heavy saucepan, whisk together the sugar, cornstarch and chocolate. Whisk in the boiling water. Bring the mixture to a boil over moderate heat, whisking constantly. Simmer, whisking, for 2 minutes. Whisk in the liqueur. Transfer the mixture to a metal bowl. With an electric mixer, beat in the butter until incorporated. Set the bowl of frosting into a larger bowl filled with ice and cold water; beat the frosting until it is light and holds soft peaks.
Bring 3/4 cup water and 1/2 teaspoons. salt to a boil in medium saucepan; add couscous, remove from heat, cover, and let stand 5 minutes. Fluff with a fork and transfer to a shallow dish to cool. Cook lima beans in boiling water until crisp-tender, 3 minutes; drain, plunge into ice water, and drain again. Set aside. Whisk together vinegar, pepper, and remaining salt in a large bowl; slowly whisk in olive oil. Stir in couscous, then stir in lima beans, tomatoes, basil, and scallions; sprinkle with feta.