HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a shallow dish, beat together the eggs and milk; set aside. Make 2 sandwiches with the bread, peanut butter and chocolate breaking the chocolate as needed to cover bread without extending over the edges. Dip both sides of the sandwich in egg mixture to coat. Heat the butter in a large skillet over medium heat. Put the sandwiches in the skillet and cook, pressing occasionally with a spatula until golden, approximately 1 to 2 minutes per side. Transfer to a paper towel-lined plate and cut in half. Put the powdered sugar in a fine mesh sieve and dust sandwiches with sugar before serving.
Cook lima beans, water, 2 tablespoons oil, 1 tablespoon parsley, garlic, and salt in a 2-quart heavy saucepan, tightly covered, over moderate heat, stirring occasionally, until beans are tender, 17 to 20 minutes. Season with salt and pepper and transfer to a bowl. Serve sprinkled with remaining tablespoon parsley and drizzled with remaining tablespoon oil. Makes 4 servings.
Microwave method: Place the peeled, cored and halved pears into a microwaveable dish. Place them cut side down. Scatter the dried cranberries over the pears. Pour 2 tablespoons of the maple syrup over the pears & cranberries & cover with microwaveable cling film. Microwave on High for 3 minutes until softened, stirring half way through. Uncover and leave to cool off slightly for a few minutes. Stir the pecan nuts through the syrup. Spoon into serving dishes making sure EVERYONE gets some nutty syrup & cranberries! (1 pear - 2 halves per person!). Drizzle over the remaining maple syrup. Serve with ice cream or creme fraiche. Yoghurt is nice with this dessert too. Oven baking method: Pre-heat oven to 200 C or 400°F. Follow recipe as above, making sure the dish is oven proof! Bake for about 45 minutes or until pears are soft but still holding their shape. Mix in nuts as before and serve as before. (These can also be cooked in a deep frying pan, skillet or wok on top of the stove with a lid placed over them; Bring them to a slow boil and then simmer gently for about 30 - 45 minutes. Serve as before.).
Fry meat until just done. Drain off excess oil. Rinse with hot water. (sounds GROSS, I know, but if you're watching fat, this is an excellent way to get it out of there and you don't notice a difference in flavor!) Return meat to pan and add remaining ingredients. Cover and simmer on low for 1 hour. (I actually found that simmering for about 50 minutes worked well. It thickened it up just great). Estimated POINTS for Weight Watchers is 2 points for a 1 cup serving. ***Edited after first review*** You know, this is just what the recipe said. I have NO CLUE what points are. I did WW back before the fiber cap. Maybe that's where these low points come from. As the reviewer states -- best to check it yourself! :). (always double check your own points!) I took warmed flour tortillas and wrapped this up in them with a plop of sour cream and a bit of grated cheese. My daughter took corn chips and used it as a dip. It's sooo good! You can also add Salsa for some extra flavor it you'd like. Many different things you could do with this recipe! I hope you enjoy it as much as we did!
Heat oven to 350°F Place paper baking cups into 24 muffin pan cups; set aside. Combine flour, baking powder, baking soda, salt and apple pie spice in medium bowl. Combine all remaining cupcake ingredients except apples in large bowl. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Add flour mixture; stir until just moistened. Stir in apples. Fill each prepared muffin cup with about 1/4 cup batter. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely. Combine 1/2 cup brown sugar, 4 tablespoons half & half and 2 tablespoons butter in 1 1/2 quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved (4 to 5 minutes). Remove from heat. Stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. Stir in vanilla. Frost cupcakes. Tip: An easy way to shred the apples is to core and halve them before shredding. Leave the peel on for a little color and texture.
Heat oven to 375 degrees. Combine all ingredients. Form into loaf in loaf pan. Bake 45 to 50 minutes. To vary recipe I have made a mixture of hamburger and local grocery store breakfast sausage, so tender. I've also formed into meatballs and cooked in spagetti sauce in crockpot or on stove till done.
Combine water, rice wine, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside. Bring 1 quart of water to a boil in a medium saucepan over high heat. Carefully lower eggs into water with a slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 7 minutes and 30 seconds. Drain hot water and transfer eggs to a bowl filled with ice water. Cool for 3 minutes and then carefully peel eggs (the whites will be quite delicate). Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Cover and refrigerate at least 4 hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days.
Cream sugar with melted butter. Sift flour and baking powder. Add eggs alternately with flour to creamed mixture of butter and sugar. Add vanilla and divide dough into 4 parts. Add coconut to one part, peanut butter or peanuts to another part, dates to the third part, and cinnamon and nutmeg to the last part. Roll each dough separately in wax paper or put in molds. Chill in refrigerator several hours or overnight. Slice and bake 7-10 minutes at 400 degrees.
Place all ingredients in above order in bread machine. After dough cycle completes, remove and shape as rolls, placing them in a pan lined with parchment paper. Let rise for 30 minutes. Brush tops with butter prior to baking (I use about 2 tbl spoon melted margarine). Bake 20 to 25 minutes at 350 degrees until golden brown, on the highest rack possible in your oven. Brush the tops with honey butter to give it a slightly sweet taste, as soon as you get them out of the oven. Now eat, and enjoy!
Preheat oven to 325 degrees F. Lightly spray with Pam an 8" X 8" glass pan. Mix first four ingredients together in mixing bowl. Add the rest. Bake 25-30 minutes. Cut when cool.
Preheat oven to 375. Unroll dough into 4 long rectangles. Press diagonal perforations firmly to seal. Spread warmed cream cheese evenly on dough. Spread Pizza sauce evenly on top of cream cheese. Add oregano and garlic spreading evenly over all. Sprinkle chopped pepperoni over all. Sprinkle cheese over all and then roll up and slice in 1" slices. Bake for 15 minutes.
In heavy roasting pan, brown roast in oil on all sides. Add to pan beer, broth, onion, garlic, seasonings, mustard, paprika, seasoned salt, worcestershire, 57 sauce, tomato paste, hot sauce, and cayenne. Bring to a simmer and cover for 2 hours. Add mushrooms and olives, simmering covered for another hour. Remove roast from pan. Stir in cornstarch and parmesan, simmering until thickened. Slice roast against grain and return to pan. Simmer another 10 minutes.
In a large bowl, combine the first nine ingredients. Cut in butter with pastry cutter until mixture resembles coarse crumbs. Make a well in the center. In a small mixing bowl, stir together egg yolk, molasses and milk. Add all at once to the center of flour mixture. Stir with fork until combined (mixture may seem dry.). Knead dough on a lightly floured surface for 10-12 strokes or until nearly smooth. Pat dough into a circle; cut into 8 wedges. Sprinkle with sugar and a little nutmeg. Bake on an ungreased baking sheet at 400 degrees for 12-15 minutes. Cool on a wire rack for 20 minutes before serving.
Melt butter in a stockpot over medium - low heat. Add onion and saute until tender, but not brown. Approx 10 minutes. Add cabbage and potato, stir 5 minutes allowing the cabbage to wilt. Add stock and bring mixture to a boil, stirring frequently. Reduce heat and simmer until vegetables are tender, about 25 minutes. Puree with an immersion blender or blend in batches in a bar-top blender until smooth. Season with salt and white pepper to taste. Ladle into bowls and garnish with sour cream/ creme fraiche and chives.
Cut bacon into 1/2-inch pieces; saute bacon and onions in large saucepan until onions are tender. Add beans, tomatoes, water and Soul Food Seasoning. Simmer over medium heat for one hour. Serve with corn bread, if desired. For milder soup, replace Ro-Tel tomatoes with regular diced tomatoes.
Preheat oven to 350 degrees F. In small saucepan over medium heat, melt 2 TBL butter (or margarine), salt, seasoned salt and pepper; use to brush fillets on both sides. Roll up each fillet from a narrow edge and place, seam side down, in a 9"x9" baking pan. Pour 1/2 cup milk over fillets and bake 25 minutes or until fish flakes easily when tested with a fork. Meanwhile, in same saucepan over medium heat, melt remaining butter and stir in flour until blended. Gradually stir in remaining 3/4 cup milk and cook, stirring constantly, until mixture is thickened. Reduce heat and stir in cheese until melted; stir in sherry. When fish is done, remove from oven and preheat broiler. Pour pan liquid off, reserving 1/4 cup; stir into cheese sauce. (If not using sherry, use 3 TBL more of pan liquid.) Pour sauce over fish; sprinkle with paprika. Broil about 1 minute or until sauce is slightly golden. *You may also use 16 ounces of frozen sole fillets, thawed. Arrange fillets in 12" x 8" baking pan (do not roll); proceed as above.
Cook rice until tender to bite, according to package directions, then pour into a large bowl. Drain marinade from artichokes into bowl with rice. Chop artichokes and add to rice. Mix, then stir occasionally until rice is cool, 30 to 45 minutes. Mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture. Season to taste with salt and pepper. Taste, add a drop or two of olive oil if you feel the salad needs it.
cream butter, add sugar, flour, salt, lemon juice and lemon rind -- seperate the eggs, and add the well beaten egg yolks, which have been mixed with the milk -- lastly -- beat egg whites till stiff -- then add them to cake batter. pour into greased custard cups -- , set in a pan of water, coming about 1/4-1/2 up the side of custard cups. bake 45 minutes at 350* -- this may be baked in a 2 quart dish also -- there will be lemon custard at the bottom and sponge cake on the top -- cool on wire rack -- I fill the custard cups a little more than 1/2 full -- .
Place pork in a large heavy-duty, ziplock baggie. Combine soy sauce and next 5 ingreds.Pour over pork. Seal bag; marinate in Fridge for 8 hours or overnight, turning bag occasionally. Remove pork from marinade, discarding marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400°) Place pork on rack; grill, covered, 25-30 mins.or until meat thermometer inserted in thickest portion of pork registers 160°, turning occasionally.
Place all ingredients in a zip lock bag, marinade 2-8 hours. Grill as desired.
Mix the first 8 ingredients and put aside. (this can be done ahead of time and refrigerated until needed). Brush the pita breads with a little bit of olive oil (and garlic if desired). Grill on each side for a couple of minutes - and no longer! Make sure the grill is at meduim heat. Once you've flipped it twice, put some of the tomato mixture on the top side of the pita bread, sprinkle some mozzarella cheese over top and then close the lid for a couple of minutes until the cheese is melted. Take it off the grill and cut each pita into 6 wedges. Enjoy!
Preheat oven 350 or 400. Cut french bread in half. Bake bread in oven for 3 minutes. Pull out of oven and top with sauce, cheese, pizza toppings and italian seasoning. Bake in oven until heated thoroughly and cheese is melted (probably 10-15 minutes).
Remove 12 White Lily Frozen Dough pieces from the freezer. Allow White Lily Frozen Roll Dough to thaw at room temperature. To thaw the rolls quickly: place wrapped dough in the microwave for about 1 minute. Heat just until dough is soft, but not warm. When dough is thawed, press one roll lightly so it is flattened to about half of its original height. Then place a ball of dough on the top of the flattened piece. Press lightly so the top stays rounded. ,but sticks to the bottom roll. Spray plastic wrap with non-stick cooking spray. Cover the rolls and allow to rise in a warm place for about 2 hours or until dough is double in size. Preheat oven to 400 degrees. Lightly brush the top of each dough piece with egg white. Sprinkle instant minced onion and cheddar cheese evenly over the dough. Bake on the center rack in oven for 14 to 16 minutes or until the buns are golden brown. (Watch carefully, the buns brown and then get over done quickly.). Remove from the baking pan and allow to cool completely on wire rack. When buns are cooked, slice at indention between the two rolls. Store in airtight container or serve immediately. These can be made ahead and frozen, but are best when served the same day.
In a large saucepan, cook the bacon slices, until crisp. Remove the bacon, crumble and set aside to use as a topping for the finished peas. Saute the onion in the bacon drippings until tender. Add the peas, diced tomatoes with green chiles, salt, chili powder, pepper, and water. Cover and cook over medium heat for 45 min to an hour, or until the peas are tender. Add additional water, if necessary. Serve over rice with the crumbled bacon as a garnish.
Measure all ingredients into 32 oz container (with a cover), seal container and shake vigorously. (Store in fridge up to 2 weeks). Flavor ideas: Chocolate Almond use: 1-Tbsp cocoa, 1-tsp almond extract. Vanilla: use 2-tsp vanilla extract. Cappuccino: use 1-tsp almond extract, 1/2 tsp orange extract. Strudel: use 1 T. cinnamon, 1 tsp vanilla extract, 1 ts almond extract. Chocolate Raspberry: use 2 tsp cocoa powder, 2 T. raspberry syrup.
Remove stems and seeds from chili peppers. Place in a medium bowl and cover with boiling water. Let stand about 15 minutes or until softened. Drain. Chop chili peppers. Set aside. Meanwhile, for spice mixture, in a small bowl combine cilantro, lime peel, lemon grass or lemon peel, ginger, salt, nutmeg, cumin, and coriander. Set aside. Cut chicken into 1-inch pieces. Set aside. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add onions; stir-fry about 2 minutes or until crisp-tender. Add spice mixture; stir-fry for 2 minutes. Add chicken; stir-fry for 3 to 4 minutes or until no pink remains. Discard lemongrass, if used. Add coconut milk, bamboo shoots, sweet pepper, and the chili peppers. Cook and stir for 2 to 3 minutes more or until heated through. Stir in basil. If desired, arrange cucumber slices around the rim of a serving plate. Add meat mixture to plate. Serve immediately with hot cooked rice.
Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour. Chop onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Add minced garlic and stir until fragrant, about 2 minutes. Add RawSpiceBar's Pumpkin Spices and stir for an additional 2 minutes. Remove the pan from the heat and set aside. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan. Add broth and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove pan from the heat and stir in the cream. Using a blender, puree the soup in batches until smooth. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.
Preheat oven to 375°F. In a medium bowl, beat butter. Gradually add the brown sugar, beat until light and fluffy. Add the egg, orange zest and orange juice, and mix until smooth. Add baking mix and mix well. Stir in the walnuts and chocolate chops. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes. Remove from cookie sheet after 5 minutes to wire racks to cool completely.
Heat oil in a large, heavy skillet over high heat. Add shrimp and saute until done. Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant. Cool and refrigerate at least 1 hour. Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels. Whisk mayonnaise and remaining ingredients in a large bowl. Add shrimp and onion; mix to coat shrimp with dressing.
Preheat oven to 350°F. Line a baking pan with foil. Split bagels and place halves face-up in the pan. Mix garlic powder and cajun seasoning into olive oil, and brush across the bagels. Bake 10-15 minutes, or until golden brown. Set your oven to broil. Prepare the spread: add all the ingredients to a food processor and blend until smooth. Slice warm bagel halves into 4 wedges each. Add spread to wedges, and top each with a sprinkling of cheese and a slice of peperoni. Broil 2-3 minutes, until pepperoni crisps and cheese is melted.
Preheat oven at 250 degrees. Wash and dry spare ribs. Mix dry ingredients together. Rub spare ribs with dry rub. Place in oven for 5 hours. If pan is dry (no drippings) add 1/2 cup of water to bottom. Turn over and cook another 1 hours till fork tender. No basting is required. Optional - BBQ Sauce and additional cooking. During slow cooking of ribs make BBQ sauce ingredients and chill over night. Remove ribs and chill over night. Coat chilled ribs with sauce. Prepare medium heat grill. Place coated ribs for 2 minutes each side indirect heat or perimeter heat.
Mix all ingredients, except the steak in the dish which the steak will marinate. Marinate the steak in this mixture for 2-12 hours in the refrigerator. Grill meat to your liking.
Preheat oven to 350 degrees. In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt. Stir well to combine. Leave sit for 15 minutes. Pour mixture into greased 9x9 inch pan. Sprinkle nuts evenly over top. Bake for 45-50 minutes or until knife inserted in centre tests clean. For sauce: Melt butter in saucepan, stir in flour. Add brown sugar, cream and milk. Bring to boil, lower heat and simmer until thickened. Remove from heat and stir in rum. Serve warm with pudding. If sauce becomes too thick, thin with a small amount of milk.
cook pasta according to the box instructions. while pasta is cooking, gently heat oil and garlic over medium heat. slice zucchini, thin, using a slicer. place zucchini in a collander and salt heavily. allow to sweat for 10 minutes and rinse thoroughly. dry well. fry zucchini in garlic oil until lightly golden; do not crowd the pan, take your time and fry in small batches. the zucchini should take about the same amount of time as the pasta. when pasta is ready to be drained, reserve a 1/4 cup of the cooking liquid. strain pasta and return to the cooking pot. add zucchini and garlic oil. add water depending on how dry the pasta looks. it could take the whole 1/4 cup depending on how much oil evaporated while frying. add cheese and gently toss. serve immediately.
Preheat oven to 350°F Mix the almonds and rolled oats in a food processor or blender and grind until they turn into fine/medium crumbs. In a bowl mix the almond and rolled oat mixture with the flour, cinnamon and salt. In a seperate bowl mix the maple syrup with the oil and then add to dry ingredients. Form walnut sized balls and place on oiled cookie sheet. Press thumb in center and fill each depression with 1/2 tsp raspberry jam. Bake for 10-15 min or until golden brown.
In a medium saucepan, combine the butter and vodka. Cook over medium heat just until you can't smell the vodka, about 5 minutes. Add the pasta sauce and cream, stirring until combined, and cook until heated. Serve over cooked pasta.
Melt butter in large skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to skillet with onions and garlic and saute until chicken is browned and onions are soft, turning chicken once, about 15 minutes. Sprinkle with paprika and ground red pepper. Combine tomato paste and water and slowly stir into skillet. Add bell peppers; reduce heat and simmer 10 minutes. Cover and cook 5 more minutes. Serve with rice or noodles.
Combine wine, oil, garlic and thyme in a 1-cup capacity sterilised jar. Secure top. Shake well to combine. Store in the refrigerator for 2 to 3 days before using.
Sprinkle the chicken with salt and pepper. Melt 1/4 cup of butter in a large skillet over medium-high heat. Add the chicken, and cook 4 minutes on each side or until browned. Transfer to a 13 x 9 x 2 inch baking dish, reserving the drippings in the skillet. Add the remaining 1/4 cup butter to the skillet. Cook over medium-high heat until the butter melts; add the mushrooms, and saute until tender. Remove the mushrooms from the skillet, reserving the drippings in the skillet. Place the mushrooms and halved artichoke hearts on top of the chicken. Sprinkle with the crushed tarragon. Preheat the oven to 375 degrees. Add flour to the drippings in the skillet, stirring until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Remove from the heat, and stir in sherry. Pour the sauce over the chicken. Sprinkle with parsley. Bake, uncovered, at 375 degrees for 45 minutes or until the chicken is done.
Note: this recipe works very well if you use chicken breasts with skin and bone; just bake for about 40 minutes. Preheat oven to 400F; spray a baking sheet with nonstick spray like Pam; set aside. In a shallow bowl or plate, like a pie plate, combine ranch dressing, garlic powder and cayenne pepper; mix well. In another shallow bowl, place crushed potato chips. Dip chicken chunks first into the ranch dressing mixture, then into the crushed potato chips; make sure you completely coat chunks; place coated chunks on prepared baking sheet. Bake for 20 to 30 minutes (cut one in half after 20 minutes and check; depending on the size of your chunks, they'll likely be done), or until chicken is no longer pink inside; don't overbake or chicken will dry out. Delicious when served with ranch dressing to dunk!
Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls or arrange on a platter. In a small bowl whisk together the oil, vinegar, mustard, the 1/2 teaspoon salt and the 1/4 teaspoon pepper. Drizzle dressing over the salad.
Preheat oven to 350°. Lightly spray a 2-qt or larger baking dish with nonstick cooking spray. Place carrot slices in a large pot and just cover with salted water. Bring to a boil and cook carrots until tender; about 10 minutes. Drain carrots and place them in a large bowl. Add butter and milk and mash with a potato masher. Add onion, cheese, salt, pepper, garlic powder, thyme and parsley and mash together to desired smoothness. Place into prepared baking dish. In a small bowl, combine 1 tbsp melted butter with the breadcrumbs; sprinkle over mashed carrot mixture. Bake, uncovered, at 350° for 30 - 40 minutes or until bubbly.