HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 325 degrees F. In a large bowl, cream together the shortening and the sugar with an electric mixer. Add the egg, salt and peanut butter and beat until well blended. Put the oats in a blender or a food processor and grind away until they are almost as finely ground as flour. Add the oats and the flour to the mixture and blend well. Pinch out small portions of the dough and roll into 1 inch balls in the palm of your hand. Press these flat on an ungreased cookie sheet so that they form 2 inch circles. Bake for 8 to 10 minutes, until light brown around the edges. While the cookies are baking, combine the filling ingredients in a small bowl. When the cookies have cooled down, use a butter knife to spread a thin layer of filling on the flat side of a cookie and then press another one on top. Repeat till all the cookies and the filling are use up.
Heat oven to 375 degrees. Grease pie plate, 9 X 1 1/4 inches. Cover potato slices from scalloped potato package with boiling water in 2 1/2 quart bowl; stir in salt. Let stand uncovered 15 minutes; drain thoroughly. Toss potatoes with melted margarine and 1 egg. Press potato mixture against bottom and siside of pie plate. Bake 10 minutes. Mix ham,broccoli, 1/2 cup of the cheese, 2 eggs and the onion. Heat 2 tablespoons margarine in 2 quart saucepan until melted; stir in Sauce Mix from scalloped potato package, the milk and mustard. Heat to boiling over medium heat, stirring contantly. Boil and stir 1 minute. Fold into ham mixture; spoon into potato shell. Bake uncovered 30 minutes; sprinkle with remaining cheese. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving.
Preheat oven to 375*F. In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl combine sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips, raisins and walnuts. Blend at low speed just until combined. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown. Immediately transfer cookies. with a spatula to a cool flat surface.
Combine stuffing mixes, 3 cans chicken broth, chopped celery, and next 6 ingredients. Spoon stuffing mixture evenly into a buttered 13x9 inch baking dish. Pour the remaining can of broth evenly over stuffing. Bake in a 350° oven for 40-45 minutes until golden.
Cook sausage until browned. Drain well and set aside. Using the same pan heat olive oil. Cook onion and garlic until softened. Add marrow bones. Cook 5-10 minutes turning often. Add wine and stir well scraping bottom of pan. Cook until mostly evaporated. Add remaining ingredients with cooked sausage. Cook for several hours uncovered adding water if needed. It should be a deep brick color. Discard bones. Serve with favorite pasta. Note: You should use quality Italian sausage from your local butcher for optimal flavor.
Preheat the oven to 400 degrees, prepare a sheetpan with parchment or a silpat. On a lightly floured surface, roll out the sheet of puff pastry until it is quite thin. In a small bowl, mix together all of the seeds and spices. Sprinkle them over the dough. Using a rolling pin, roll them into the dough. Sprinkle the cheese over the dough. Roll the cheese into the dough. Slice the Dough into 8 even strips. Twist from both ends of each dough strip so that the dough spirals into a breadstick. Lay them on a sheetpan lined with parchment or a silpat. Bake the breadsticks for 15 minutes until golden. Let cool for a moment then transfer to a tall glass and fan out to serve.
Spread 1 tablespoon of the Caesar dressing on 1 side of each slice of bread. Place spread side down. Place 1 slice of white Cheddar on each slice. Top cheese with freshly grilled chicken fillet. Sprinkle with the grated Parmesan cheese. Close sandwich. Melt 1 tablespoon butter in skillet or griddle over moderate heat. Cook sandwich, on both sides, until golden brown.
Shake milk, flour and salt together in a jar or shaker covered tightly. Heat until thick, stirring constantly, then cool. Beat shortening with electric beater for 3 minutes. Add sugar and beat 3 minutes more. Add milk mixture and vanilla; beat again 2 or 3 minutes. Spread on cake. Will cover filling and outside of layer cake. Chocolate Icing: Add 1 square chocolate and an additional 1/4 cup confectioners sugar.
In a small bowl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and pepper and stir well into a smooth sauce; set aside. Place a bowl next to the stove to hold chicken temporarily after its initial cooking in the pan. Heat a wok or large deep skillet over high heat. Add vegetable oil and swirl to coat pan. Add garlic and ginger and toss well, until fragrant, about 15 seconds. Add chicken and spread into a single layer, cook until most of the edges turn white, about 1 minute. Toss well and cook until most pieces have changed color outside but are still not done, less than 1 minute. Transfer to reserved bowl, leaving behind as much oil as possible. Add mushrooms to pan and spread out as much as possible; cook for 1 minute and then toss well. Return chicken and any juices to the pan, toss well, and cook, tossing occasionally, for 1 minute more. Add snow peas and water chestnuts. Cook, tossing occasionally, for 1 minute more. Stir soy sauce mixture and add to pan, pour in around sides. When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables. Add sesame oil and toss once more. Transfer to a serving plate; serve hot. May serve over hot cooked rice.
Infuse by combining saffron, lemon peel and shallots into a pot. Boil the ingredients with white wine, and heat until the mixture is almost dry. Let the mixture come all the way down to room temperature. Then place the mixture in the food processor As you are blending, add six whole cloves of garlic and six egg yolks. Make sure everything is completely pureed before drizzling in about two cups of olive oil. By the time your mixture is nice and thick, you're done. (If the processor binds up, splash in a little water!).
Heat oven to 350; place 8 (6 ounce) custard cups or ramekins in a large baking dish. Place sugar, water, and corn syrup in a heavy medium saucepan. Heat over a medium to medium-high heat, swirling saucepan to let sugar dissolve evenly. Continue to cook, without stirring, until the sugar turns a deep caramel in color. Immediately remove from heat; pour hot caramel into bottoms of custard cups/ramekins. place eggs and egg yolks in a large bowl; beat at medium speed until smooth. Add milk, sweetened condensed milk, espresso powder, and cinnamon; beat until throughly blended. Pour evenly into the custard ups/ramekins. Add enough hot water into the baking dish to come halfway up the sides of the ramekins (water bath); cover with foil. Bake for 30-35 minutes or until custards are set but still quiverly like gelatine. Remove from oven; place on wire racks to cool to room temperature. Refrigerate until cold, preferably overnight. (Flan can be made up to 2 days in advance). To serve: run a knife with a thin blade around the edges to loosen custard from teh sides of the cup. INvert onto serving plates, shaking slightly to release custard and caramel.
Sauce: heat the butter and oil in a large skillet over med-high heat. Add the onions and thyme and saute until the onions begin to soften, about 3 minutes. Add the mushrooms and saute until they begin to color and the liquid in the pan evaporates. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Whisk the flour and 1/4 cup broth together in a large bowl. Add the remaining broth and the soy sauce to the slurry and whisk until smooth. Pour the mixture into the cooker. Cover and cook on HIGH while you prepare the meat loaf. Meat Loaf: heat the oil in a small skillet over med-high heat. Add the onion, bell pepper, and sage and saute until the vegetables are softened, about 3 minutes. Cool the mixture and transfer to a large mixing bowl. Add the remaining ingredients. With clean hands or a large wooden spoon, mix together until well combined, being careful not to compact the mixture. Pat the meat into a loaf shape 6 inches long, 3 inches wide, and 2-3 inches tall. Set the loaf on top of the sauce in the slow cooker and cook on HIGH for 1 hour. Decrease heat to LOW and cook for 4-6 hours, until an instant-read thermometer inserted in the center reads 165 degrees. Remove the loaf from the cooker using two long, wide spatulas. Cover with foil and let rest 15 minutes. Season the sauce with salt and pepper. Cut the loaf into 1/2 inch slices with a serrated knife and serve napped with some of the sauce. Serve any remaining sauce on the side.
Heat everything in a saucepan, except the extract, until chocolates and butter melt and honey dissolves. Pour half into a blender, or use an immersion blender, and mix until foamy. Return to the saucepan, and add vanilla. Stir briefly, then serve.
Mix the orange drink and seven up in a punch bowl. Add scoops of orange sherbet and ice cubes. Stir well and serve.
Remove stems from strawberries and cut up. Take 1/2 of the strawberries and puree in food processor or blender. Preheat waffle iron. Separate eggs. Beat egg whites until they peak. Beat egg yolks in large bowl until smooth. Add flour, milk, vegetable oil, sugar, baking powder, salt, cinnamon and vanilla to egg yolks and beat just until smooth. Fold in egg whites. Spray preheated waffle iron with non-stick cooking spray. Pour mix into hot waffle iron. Cook until golden brown. Put sugar into a cold mixing bowl and add cold whipping cream. Whisk until the cream gets stiff peaks. Drizzle waffles with strawberry puree and top with strawberries. Place whipped cream on top of waffles.
In a large skillet, cook beef over a medium heat until no longer pink;drain. Add remaining ingredients. Cover and cook over a medium-high heat for 10 minutes or until potatoes are tender.
Preheat oven to 350°F. Grease a 13x9-inch pan. In a large bowl combine brown sugar,peanut butter,corn syrup,margarine and vanilla,blend well. Add remaining ingredients and mix well. Press evenly into greased pan. Bake at 350°F for 15-20 minutes or until light golden brown. Cool 1 hour. Cut into bars.
In a large bowl toss hearts of palm slices, oil, garlic, oregano, salt, and pepper. Marinate 20 minutes for flavors to blend. Cut cherry tomatoes in half. To serve, spread out lettuce on a serving platter. For each hors d'oeuvre, skewer one heart of palm piece and and one tomato half on a toothpick. Arrange on platter; scatter olive halves over all.
Preheat oven to 400 degrees. Unroll dough onto greased baking sheet. Set aside. Mix soup, mixed vegetables and chicken or turkey. Spread soup mixture down center of dough. To with cheese. Fold long sides of dough over filling and pinch and seal. Pinch short sides to seal. Bake 20 minutes or until golden brown. Slice and serve.
Heat oven to 375°F and grease a 9-inch pie plate. Scatter ham, broccoli and cheeses evenly in pie plate. Whisk remaining ingredients in a bowl until blended. Pour into pie plate. Bake 40 minutes or until firm. Cover top with foil if it starts to get too brown. Cut into wedges to serve.
Wash potatoes well and cut into thin slices, leaving the skin on. Place potatoes in a baking dish that has been sprayed with Pam. Sprinkle with garlic salt, drizzle with butter and sprinkle with parsley. Bake at 425° for about 50 minutes. Remove from oven and top with cheeses. Bake an additional 10 to 15 minutes until lightly brown and cheeses are melted.
In a wok, heat vegetable oil on medium high heat for 2 minutes. Have all your ingredients ready next to your cooking area as you will need them close at hand as cooking progresses. Add garlic and ginger to the wok and stir-fry for about 1 minute, be careful not to burn the garlic. Add the ground pork to the wok and break up into large chunks. Let the pork sear and gently combine the garlic and ginger as you continue to break up the meat, abour 3-4 minutes. If desired, you may season the pork at this stage with salt and black pepper, but this is not necessary. For the sauce, combine the sugar, cooking wine, rice wine, sesame oil, soy sauce and chili paste. Add the sauce mixture to the wok. Gently combine and bring the wok to a simmer. Add green onions, tofu and 1/2 cup of chicken stock. Gently fold ingredients together, be careful not to break up the tofu (you want it to retain their cubed-shape). Cover wok with a lid and lower heat to low and braise pork and tofu for 10 minutes. Remove lid and raise heat to medium. Stir cornstarch into remaining 1/2 cup of chicken stock to make a slurry. Add the slurry to the wok and gently stir to thicken sauce, about 2 minutes. Remove the ginger now, if desired. Serve over white rice and enjoy!
Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes. When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well. Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins. In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.
Mix all the dry ingredients Mix all wet ingredients and bananas together. Add the wet mixture to dry mixture. Put in muffin tins in cupcake wrappers filled about 3/4 of the way towards the top of the wrapper. Bake at 350 degrees for 15 minutes or until toothpick comes out clean.
Add pasta in a large pot with salty boiling water and cook according to instruction. In a large skillet over medium, heat oil. Add onion and saute for 3 minutes. Add red pepper and saute for another 3 minutes. Add garlic, rosemary and sage; saute for 5 minutes. Add meats and cook until brown; season with pepper and garlic salt. Add red wine and reduce liquid/fat until almost gone. Add sauce and season with oregano, Italian seasoning, chili flakes and more pepper. Simmer sauce on low heat for 20 minutes. Toss cooked pasta; sprinkle with cheese and parsley.
To make almond cream - Beat butter and sugar together until combined, add flour and egg until combined. Beat in almonds, stir in 3/4 of crushed biscuits. Pack 1 tablespoon of almond cream into the cored out section of each pear half. Split the vanilla pod in half, scrape out seeds and mix with sugar. Chop vanilla pod into large pieces. Place pears into baking dish, sprinkle over vanilla sugar, remaining biscuits, vanilla pod pieces and drizzle with amaretto. Bake in over at 200C gor 10 minutes or until pears are cooked. Mix together mascapone and icing sugar. Remove pears from oven and transfere to serving plates. Drizzle a little extra amaretto into baking dish and stir pan juices. Serve pan with sweetened mascopone and the amaretto pan juices - enjoy.
Heat oil in a large skillet over medium-high heat. Season both sides of salmon with salt and cracked pepper. Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown and fork-tender. Meanwhile, in a small bowl, whisk together vinegar and honey. Add vinegar mixture to skillet, watch carefully for the sauce will thicken almost immediately. Serve and enjoy.
Mix up all the ingredients. You may add up to 1T of water if you need to make the mixture more pliable. Stretch out a long piece of wax paper and make meat into very thin patties (you may use a rolling pin if you like); you want them thin enough so that the edges will get crispy when cooking. Make the patties larger than the buns, as they will shrink a bit when cooking. Fry the burgers in a skillet on medium high until crispy and cooked through - it won't take long if you make the patties really thin. You may want to get 2 skillets going at a time to speed up the process. In the meanwhile, toast the buns til crisp. Serve burgers on the buns with mustard.
In a large skillet, heat the oil over medium heat. Add in the shallot and celery; saute for 5-7 minutes until they are tender Meanwhile, start the rice; cook according to package directions. Add the beans and next 7 ingredients to the shallot celery mixture; bring to a boil. Simmer for 15 minutes, stirring occasionally, until most of the liquid is absorbed. Serve the beans over the cooked rice; you can sprinkle the beans with hot pepper sauce, such as Tabasco sauce, if desired. Omit or reduce the brown sugar if you want the dish to be less sweet.
Preheat oven to 325°F. Grease and flour a loaf pan. Cream the butter and sugar thoroughly. Add the bananas, eggs and vanilla; beat well. Sift together the flour, baking soda, and salt. Stir flour mixture into the banana mixture, alternating with the buttermilk. Add walnuts and mix well. Pour batter into prepared loaf pan. Bake at 325°F for 1 hour and 15 minutes. Let the bread cool in the pan for 10 minutes before turning it out onto a cooling rack to cool completely.
Coat chuck roast with oil and, apply Meatheads's Big Bad Beef Rub. Smoke at 225 for about 7 hours until around 165 for a more cubed/chunky chili, or wrap in foil at 165 and cook to 195 for a more stringy/pulled type texture. Set aside to cool. While chuck roast is cooling, de-seed and chop 4 jalepenos and chop 2 yellow onions. Cook bacon in chili pot, set aside for a snack. Add veggies to bacon grease with some salt and pepper. Cook veggies on medium heat until translucent and almost carmelized. Add garlic at the last 30 seconds of the saute. Add chili powder, cumin, and oregano into the sauteed veggies allowing the spices to "bloom", about 30 seconds. Pour in 1 Two Hearted Ale and allow alcohol to cook out for about 5-10 minutes. Add the petite diced tomatoes, tomato sauce, Rotel, and tomato paste. Chop chuck roast into small cubes, about 1/4"", add to pot. Add splashes of Tabasco (green, red, and brown), Worcestershire, and taco sauce. Gauge thickness at this point, add more liquid/beer if necessary. Bring to boil, turn down to simmer for about 3 hours, lid on for the 1st hour.Chili is done when meat is tender and slightly reduced and at desired thickness.".
Line glass dish (9x13 inch) with unwrapped ice cream sandwiches. Cover with layer of cool whip and crushed candy bar. Repeat sandwiches, cool whip and rest of candy bar. Freeze 30 min and serve!
combine all the ingredients except for raspberries in a medium bowl. gently stir in raspberries. spray a nonstick skillet with cooking spray and set over medium heat. pour heaping 1/4 cupfulls of the batter onto the skillet. cook until bubbles appear and the edges of the pancakes look dry, 2-3 minutes. turn and cook until golden brown, about 2 minutes. makes a total of 12 pancakes.
Heat the oil in a large skillet and cook the onion for 3-4 minutes, or until soft and golden. Wipe each mushroom with a damp cloth and cut any large mushrooms into smaller, bite-size pieces. (Mushrooms absorb water which can lessen their flavor.). Add the mushrooms to the skillet, stirring quickly to coat them in the oil. Add the milk to the skillet, bring to a boil, cover and leave to simmer for about 5 minutes. Gradually sitr in the hot vegetable bouillon. Under a preheated broiler, toast the bread on both sides until golden. Mix together the butter and garlic and then spoon generously over the toast. Place the toast in the bottom of a large tureen or divide it among 4 individual serving bowls and pour over the hot soup. Top with the grated Gruyere cheese and serve at once.
Melt 1 cup REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth. Stir in 1/4 teaspoon vanilla extract. Cool to room temperature.
Cut beef into very thin bite size pieces. Cut onion into about 8 wedges. Heat vegetable oil in a frying pan and saute onion until transparent. Add beef and saute 2 minutes. Add sugar, soy sauce, mirin, white and red wine, sake, salt and water. When the liquid comes to a boil, reduce heat and cook while removing scum that floats up. Cook until the liquid is reduced by half. Put cooked rice into individual bowls (about 1 1/2 - 2 1/2 C depending on your appetite) and top with beef mixture along with sauce from the pan evenly. Top with pickled red ginger and shichimi togarashi or shichimi pepper.
Preheat oven to 350 degrees F. Grease a cookie sheet. In a small bowl, combine flour, baking soda, and salt. In a large bowl, cream shortening and butter, add sugar; cream well. Add eggs; beat well. Add flour mixture; mix well. Fold in pecans. Drop by teaspoonfuls onto prepared cookie sheet. Bake for 12 to 15 minutes.
Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell. Set aside. In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften. Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 minutes more. When the mushrooms are just tender, remove from the heat and set aside. Preheat the oven to 350*F. While the mushrooms are cooking, rinse and stem the spinach. In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green. Drain and add it to the sauteed vegetables. Stir in the rice and add salt and pepper to taste. Pour the tomato juice evenly around the bottom of an unoiled 8x12" glass or nonreactive baking dish. Press and mound 1/6 of the filling into each zucchini shell and arrange them in the baking dish. Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork. Uncover and bake for another 5 to 10 minutes, until the tops are browned.
Heat oil in a frying pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring often, for 8 minutes or until vegetables are tender. Add chicken and cook, stirring for 8-10 minutes or until browned. Add passata, basil, thyme, and half of the parsley. Stir until well combined and mixture comes to a boil. Reduce heat and simmer for 15 minutes. Cook pasta in a large pan of boiling water according to packet directions. Serve pasta topped with the bolognaise sauce and remaining parsley.
You will also need: 1 clean damp cloth. Cook first 3 ingredients, in a med boiler on top of stove. Bring to a rolling boil, after 3 minute of this, put a spoon full in a bowl of cold water and check for a soft ball. (It should be firm enough to pick up with your fingers.) Keep checking till you get the soft ball. Then add the dates, and mix until dates have melted. Then add nuts and roll out onto damp cloth, and roll into a log shape. Put into Refridgerator until cold,cut into thin slices.
Place ham in a food processor. Add flour, 6 eggs, salt, butter, and water to make a stiff dough. Roll out dough and cut into squares. Grease a casserole. if you use store bought noodles cook them in ham bone water and start here.if using noodles cook in ham bone broth until they float Layer ham noodles and cubed ham. Mix egg yolks and milk. Pour over noodles. Dot with butter. salt and pepper Bake until golden at 350 degrees Fahrenheit for 30 minutes.
Moisten bread in milk. Combine with meat, onion, salt and pepper, mix well. Shape into patties. Brown in oil in frying pan. Combine remaining ingredients with 1/2 cup water to make a sauce. Pour sauce over patties. Continue cooking, covered over low heat for 30 minutes.
Bring a large pot of water to a boil. Add a couple pinches salt and the fresh beans, and cook until beans are just tender, about 8 minutes. Drain beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside. Put the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne vinaigrette in a large bowl. Toss to combine. Season the salad with salt and pepper and hot sauce to taste. Enjoy!