HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Lightly grease cookie sheets and set aside. Combine flours, salt and baking soda in medium bowl. Place butterscotch chips in a small microwaveable bowl. Microwave on high for 1 minute. Stir. Microwave an additional 30 seconds if chips are not melted and smooth. Beat butter and sugars in a large bowl. Add egg, melted butterscotch, and vanilla. Beat until well blended. Add flour mixture, and beat until just blended. Stir in oats and sliced almonds. Shape Tablespoon-sized balls of dough and place 2 inches apart on greased cookie sheets. Bake 10-12 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets, then move to wire racks until cooled completely.
Grease 2 X6 muffin tins with butter. Preheat oven to 180 degrees Celsius. Sift flour & spice together into suitable bowl and add the coconut & sugar - mix together well ensuring the lumps are out of the coconut & sugar. In another smaller bowl, mix the egg, milk & oil. Pour into the flour mixture - add the pineapple and mix well but lightly. Do not overwork the muffin mixture & a few lumps in the mixture doesn't matter. Spoon mixture into prepared tins -about 3/4 full in each hole. Bake for 15 - 20 minutes and then remove - cook the other tins while letting the first lot cool on a cooling rack. The cooked ones can be turned out onto a rack when cool enough to handle. Repeat with the other tin when the muffins are cooked.
Over medium high heat combine oil, rice, salt, saffron, garlic and onion. Stirring constantly heat for 2-3 minutes then add toasted coconut. Stir another minute or until edges of rice begin to brown. Add chicken broth and coconut milk, being careful as it will sizzle like crazy! Stir bottom and sides of pot and reduce heat to low. Put a tightly fitting lid on and cook for approximately 15-20 minutes or until rice has absorbed all the liquid and is tender.
Cream oil, brown sugar, egg and vanilla. Add flour, soda, salt (unless seeds are salted). Add oats and sunflower seeds. Cook @ 350 degrees 10-15 minutes.
Add the boiling water to the Jell-o. Stir adding Pepsi until dissolved. Refrigerate until it thickens. Stir in the pie filling and some cool whip.
In large saucepan, bring water and salt to boil. Add rices, cover and turn down to a simmer for 20 minutes, stirring occasionally.Add a little more water if it evaporates before 20 minutes. Remove from heat, stir, and let stand covered for 5 minutes. Add cranberries, stir and let cool to room temperature uncovered. Stir in scallions. Mix dressing ingredients together (except for pecans) in a small bowl an whisk until incorporated. Add to rice mixture and toss to coat. Stir in pecans. Adjust salt and pepper to taste. Chill in refrigerator for at least 4 hours or preferably overnight.
Slice the apples into thin rings. In a dutch oven or soup kettle put the water, sugar and red cinnamon candies. Bring the mixture to a boil and then reduce heat to medium, stirring occasionally. When the cinnamon candies have dissolved, add the apple rings. Simmer for 15 minutes on lowish heat until the apples are tender. While the apples are simmering, about every 5 minutes gently stir the mixture. When the apples are cooked, turn off the heat and allow the apples to cool in the syrup. They will continue to darken in color as they sit in the syrup. Serve either chilled or at room temperature.
Lightly coat inside of pizza crust with salad dressing. Marinate chicken breast in remaining salad dressing for 1 hour- Grill until done- about 10 minutes over medium heat. Spread spinach dip over crust. Slice chicken into bite sized pieces and spread evenly over pizza. Add red pepper, cucumber, and tomatoes. Sprinkle with feta. Slice into thin wedges. May be made several hours ahead and stored in refrigerator.
Preheat oven to 425F (220C). While the oven is heating, bring the beef to room temperature, and make the balsamic dressing: Place the balsamic vinegar, port and brown sugar in a medium-sized sized saucepan, and stir. Bring to the boil, then immediately reduce heat, and simmer until reduced to less than 1 cup of syrup. Cool. Rub the beef with olive oil, and season with salt and pepper. Tie it with kitchen string so that it retains its shape. Heat a heavy, preferably non-stick skillet, and seal the meat on all sides. Place seared beef on a baking tray and roast in the oven for 15 minutes, or longer to your preference. Allow it to rest, in a warm place, for 30 minutes. While the oven is still on and the meat is resting, place the bread on a baking tray, drizzle or brush with olive oil, and bake until golden. Cool. Meanwhile prepare the salad: Blanch the beans in boiling salted water for 2 to 3 minutes, until barely cooked. They should remain crisp. Refresh in hot water immediately, then drain. Peel and slice the roasted red bell peppers into bite-sized pieces. Skin, seed and dice the tomatoes. Slice beef and transfer it to a suitable-sized serving bowl, along with the juices. Add the salad ingredients - beans, bell peppers, tomatoes, parsley, salad greens, and bread - and mix together gently. Fold through the tarragon aioli. Serve drizzled with reduced balsamic.
Place ice,coffee,chocolate sauce and syrup in blender and blend until smooth. Pour into large,tall glass. Garnish with a dollop of whipped cream or your favorite ice cream.
Mix steak seasoning and soy sauce with Ground Turkey (don't over-handle the meat or it will be tough) form into patties. Refrigerate for 30 minutes, they will hold together better on the grill. Brush burgers with olive oil and Grill on high heat, 4 minutes first side, 3 minutes second side.
Drain pear halves and reserve 1/3 cup of the liquid. Place pear halves in shallow, 1 1/2-quart, heat-resistant, glass baking dish. In a small, heat-resistant, glass bowl, melt butter or margarine in microwave oven 30 seconds. Stir in reserved pear liquid, brown sugar and curry powder to taste. Spread curry mixture over pears and heat, uncovered, in microwave oven 3-5 minutes or until heated through. Serve warm with dollops of sour cream or plain yogurt, if desired.
In a blender add Jell-O, Gelatin, and then Water (boiling). Cover and blend on low speed until dissolved (about 30 seconds). Pour in Ice Water and Alcohol (ice-cold), re-cover, and blend on high speed for 1 minute. Uncover and equally pour into 20 (2 oz.) Plastic Portion Cups 3/4 full, carefully seal with Lids, and place level in refrigerator. Allow to chill overnight. The Shots will stay good all weekend! TIP: A good rule of thumb for choosing basic Jello Shots flavors is to pick only Blue, Purple, or Red colors. They just taste better. TIP: 1/2 tablespoon Powdered or Granulated Gelatin equals 1 (0.25 oz) envelope Unflavored Gelatin. TIP: Measure Water (boiling) only after it has finished heating. TIP: Add small ice pieces with cold water to make 1 equal cup Ice Water. It melts and blends better. TIP: Make sure Alcohol is (ice-cold) by "freezing" bottle for at least 3 hours. TIP: Plastic Portion Cups can be obtained at most restaurant supply stores -- don't forget the lids! TIP: Put a drop of Yellow Food Coloring in the Blue Jell-O for St. Patrick's Day.
Place sugar snap peas and water in a saucepan. Bring to a boil; cover and cook for 2 minutes. Add carrot and butter; cover and cook 2 minutes. Stir in tarragon, Dijon mustard, cider vinegar, and salt. Enjoy.
Break the eggs into a bowl. Season to taste with salt, pepper, and nutmeg. Add Parmesan cheese. Beat the eggs with a fork until just mixed. Heat a large frying pan over medium heat. Add the butter and allow it to melt and color slightly. Add the beaten eggs. Use the flat side of the fork to stir the eggs until they start to set. Smooth the top and leave the eggs to cook. Add the Gruyere cheese over the surface. Fold the omelette into thirds and flip it onto a heated serving plate.
Drain beans reserving liquid. Rinse. In a food processor or blender, pulse briefly. Add garlic, tahini, lemon juice, olive oil and seasonings, pulse until smooth. Add reserved liquid if it is too thick until desired consistancy. Before serving drizzle with a little olive oil. serve with red bell pepper slices, pita chips or bread, veggies, pretzels, whatever!
Heat oven 350*. One flat baking tray. Grease 6 oven proof soup or popcorn bowls on the inside, Reserve 7th bowl. Place each tortilla inside greased bowl. Stack filled bowls inside of each other. Place the 7th empty bowl inside of the 6th bowl. Place a weight inside the bowl that is heat resistant. Bake 12 minutes. Remove tray from oven. Do not move the bowls. Let them cool down. Then remove the bowls. Put plastic wrap in between. If you form homemade tortillas, bake a little longer to form the shells. It seems they have more moisture in them. Make only 6 at each time.
Spread 2 tbsp of the cream cheese over each tortilla. Top with spinach and tomato to within 1 inch of edge. Sprinkle with carrot. Top with chesse slices. Sprinkle with bell pepper. Roll up tortillas tightly. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.
Put all marinade ingredients into a zip-lock bag shake and add asparagus and marinate for 1 hour to overnight. Remove from marinade, cook on a hot grill about 5 minutes just till lightly browned. Turning often. Optional: Heat the marinade and pour over the grilled asparagus.
Whisk coconut milk, sugar, and salt in a large heavy skillet over medium heat until sugar dissolves. Increase heat to medium-high and boil until reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Transfer sauce to small jars. Cool completely, then cover and chill. Can keep, chilled, for 1 month.
Cut the steak into 4 portions and sprinkle with a pinch of salt. In a large skillet, heat 1 tablespoons oil over medium-high heat. Brown the steak on both sides and transfer to a casserole dish. Pour off any fat. Add the rest of the oil to the pan. Fry the garlic with a pinch of salt and 1/4 to 1/2 teaspoons red pepper flakes over medium heat until fragrant, about 30 seconds. Add the wine, tomatoes and rosemary, scraping up any brown bits and breaking up the tomatoes with a spoon. Pour the tomato/wine mixture over the steak. Cover tightly and bake in a 350 degree F oven for 1-1/2 to 2 hours. Remove the steak from the pan and transfer to a warm serving dish. Cook the liquid over medium-high heat, stirring occasionally, until reduced to the desired consistency. Spoon over the steak.
Mix the box of pudding with milk as directed on box. In a separate large bowl, mix whole tub of whipped topping with cocoa powder. More may be added for extra chocolate flavor and a splash of milk might be needed if it becomes too thick. Add the prepared pudding to the whipped cream, mix well. In another bowl mix the cream cheese & sweetened condensed milk until there are no lumps. Combine cream cheese & condensed milk mixture with the pudding & whipped cream mixture. Line bottom of a 13x9 pan with chocolate creme sandwich cookies & pour the mixture over. Chill & serve.
1. Saute onion and garlic in hot oil in a nonstick skillet over medium-high heat 2 minutes. Stir in tomatoes, broth, olives and oregano; simmer 5 minute. 2. Place fillets in a lightly greased baking dish. Spoon tomato mixture over fillets. Bake at 425F for 10-15 min or until fish flakes with a fork. Sprinkle with feta cheese and parsley. Garnish with additional sliced black olives, if you like.
Break up 8 slices of bread. Combine bread, milk, one egg and blue cheese. Set aside. Combine meat, soft bread crumbs, onion, parsley, ketchup, Worcestershire sauce, 2 eggs, salt and pepper. Shape into 15x12" rectangle on wax paper. Spread blue cheese mixture on top of meat. Leave 1" margin on each side. Roll from short side using wax paper to lift. Press edges to seal. Place seam side down in greased loaf pan. Bake at 375 for 1 hour.
Pre-heat oven to 400 degrees. Cook squash 3-5 minutes in boiling, salted water. In a small bowl, mix parsley, garlic, and lemon zest. In a baking dish, sprinkle squash with 1/4t salt, 1/8t pepper, and parsley mix; mix until squash is well coated. Gratin sauce:. In medium saucepan, melt 2T butter, add flour, stirring constantly. Pour in hot cream, stir until boiling. Remove pan from heat, add remaining salt and pepper, nutmeg, 1/2c Gruyere, and Parmesan. Pour sauce over squash, stir to coat. Topping:. Combine remaining Gruyere with breadcrumbs, sprinkle on top of squash mixture. Drizzle 2T melted butter on top of breadcrumb mix. Bake for 30 mins, or until top is browned.
Cut potatoes into chunks and leave the skin on. Cut peppers into strips. Toss potatoes, peppers, garlic, rosemary and olive oil together and place in a microwave safe bowl. Cover and microwave on high 5 minutes, stir, re-cover, then microwave 5 more minutes on high. Add cut up sausage and microwave for another 5 minutes. Check potatoes for doneness and sprinkle with parmesan cheese if you'd like. Serve.
Pour 1 cup of water into a small pot and add salt. Bring to a boil. Once the water is good and hot, add 1/4 cup of rolled oats, and stir in cinnamon. Let it simmer for about 5 to 8 minutes or until oats are cooked to your preferred consistency. Add 1/2 cup All-Bran to the oats, and let cook for about 1 minute or until it thickens to your preference. Pour contents into bowl and sprinkle walnuts over top as well as strawberries. Pour milk in and mix it together. Enjoy! If you like it sweeter add a little honey or brown sugar.
Heat oil in a large pan (big enough for the entire dish) and saute onions & garlic and brown chicken. Add the tomatos, paste and vegetables. Add all herbs and seasoning. Bring sauce to a boil and then simmer for 20-30 minutes. Once sauce is set to simmer, prepare pasta. When water for pasta is boiling, add the bocconcini to the sauce and stir through. You're aiming for the cheese to be a little melty but still hold most of it's shape. When pasta is ready, serve and enjoy! Belissimo!
Cook Bacon until fat is rendered and starting to get brown. mix lemon juice, lemon rind, garlic and Miracle Whip until combined, set aside. Melt butter and slice onion. Place melted butter in bottom of baking dish and arrange sliced onion on bottom. Place Salmon on top of onion. Spread Miracle Whip mixture over salmon and sprinkle Parmesan on top. Cur bacon into bits and place on top of salmon. Bake at 325 F for 20-25 minutes or until a thermometer reads t he appropriate temperature. It is dependent on the thickness of the cut. Broil for 2-4 minutes until the Parmesan is slightly brown. ENJOY!
In small bowl, dissolve sugar in water. Sprinkle in yeast; let stand for 10 minutes or until frothy. In large bowl, stir 3 cups flour with salt. With wooden spoon, stir in yeast mixture, honey, eggs, egg yolks and butter. Turn out onto floured surface; knead for 10 minutes or until smooth and elastic, dusting with enough of the remaining flour to prevent sticking. Place dough in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft free place until doubled in bulk and indentation remains when dough is poked with 2 fingers, about 1 hour. Punch down dough; knead in raisins. Let rest for 10 minutes. To make braid, divide dough into three and roll out into three long ropes. Place on greased baking sheet and braid. Start braiding from the centre to the end and then braid the other side. Tuck ends under braid. Cover braid loosely with plastic wrap. Let rise in warm draft free place until doubled in bulk, about 1 hour. To make crown: Roll into 30 inch long rope. Holding 1 end in place, wind remaining rope around end to form fairly tight spiral that is slightly higher in centre. Transfer to lightly greased baking sheet. TOPPING: Stir egg yolk with 1 teaspoons water; brush over loaf. Sprinkle with sesame seeds. Bake in 350°F oven for 35 to 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Let cool on rack.
In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside. Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro. Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour. Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold. Nutrition facts (per serving). Calories (kcal) 242. Protein 9.6g. Cals from Protein 14%. Total Fat 3.7g. Cals from Fat 12%. Carbohydrates 47.4g. Cals from Carbohydrates 72%. Fiber 1.3g. Cholesterol 0mg. Sodium 1071mg.
Black eyed Peas:. Saute onion with ham or salt pork until onions are soft. Add both cans of black eyed peas with juices. Bring to boil. Reduce heat and simmer for 30 - 45 minutes. Cabbage Dish:. Brown ground beef. Mix in worcestershire sauce, garlic powder, salt and pepper. Add one onion, bell pepper, and celery to beef just before browned and saute for about five minutes. Slice head of cabbage into quarters and separate leaves. Mix cabbage leaves in with beef and vegetables and cook on low heat until leaves are soft but still some what crisp.
Heat olive oil over medium heat in a large pot and add carrots and mushrooms, stirring occasionally until they soften and begin to brown. Sprinkle mushrooms and carrots with flour, and cook for a minute or two to cook off the raw flour taste before adding the barley and cooking another 1-2 minutes. Add bay leaf, thyme, broth and milk and bring to a boil. Reduce heat and simmer partially covered for 20 to 30 minutes, until barley is very tender. Mix cornstarch with just enough cold water to dissolve it and add it to the pot along with the soy sauce and lots of black pepper. Taste and add salt, if needed. Remove bay leaf. Serve hot with crusty bread and a sprinkle of parmesan.
Preheat oven to 450 degrees. Sprinkle salt and pepper inside and outside of chicken. Place celery, garlic, onion and parsley in cavity of chicken. Brush all over with butter. Cut up additional celery and onion and place under chicken. Place in roasting pan and bake at 450 for 15 minutes. Reduce oven heat to 425 and continue roasting until leg pulls apart easily- approximately 45 minutes to an hour more. Drippings make wonderful gravy.
Cut avocados lengthwise in half and remove seeds. Remove the meat carefully with a spoon so as not to tear or puncdture the shells. Place the meat in a large bowl. Mash with a fork until smooth. Add sugar, port and dates. Mix well. Cover the filling with plastic wrap. Chill at least 2 hours. Stuff the shells; place the filled avocado halves over crushed ice and serve.
Beat together sugar, oil and eggs with an electric mixer. Combine the flour, cinnamon and baking soda and add to the sugar mixture. By hand, stir in the apples and raisins, until well blended. Pour into a 9x13x2-in. baking dish and bake at 350 degrees for one hour. Remove from oven and cool completely, then cut into squares to serve. (If covered and stored in the fridge, it'll keep for four or five days.).
If desired, make 3/4-inch-deep, evenly distributed incisions in roast and push one slice of garlic into each. In 6-quart pressure cooker, heat 3 tablespoons oil over high heat. Add meat and brown well on all sides lifting meat frequently with spatula to prevent sticking-about 2 to 3 minutes per side. Add extra oil as needed. Season each browned side with salt and pepper, be conservative if you're using canned stock or bouillon. Remove meat to platter and set aside. In blackened oil remaining in cooker, saute the chopped onion, carrot, celery, and parsnip for 3 minutes, stirring occasionally, scrape any browned bits from bottom of cooker. Add beef stock, bay leaves, and dried thyme. Set rack or trivet in cooker and place meat on it, broad side down, so that as much surface as possible submerges. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 60 minutes. Let pressure drop naturally for 15 minutes (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape. When pot roast is done, it should be easy to pierce with a fork. If it is not sufficiently tender, lock lid back in place and heat to high pressure for another 5 minutes, let pressure drop naturally. When roast is fork-tender, transfer to platter, set aside in warm place. Remove rack from cooker. Place potatoes, whole onions, and parsnip chunks in cooker. Lock lid into place and return to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 5 minutes. Meanwhile, slice meat. Reduce pressure in cooker using quick-release (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape. With slotted spoon, transfer vegetables to platter around meat, set aside in warm place. Over high heat, gradually whisk flour-butter mixture into liquid in cooker. Cook, stirring constantly, until mixture thickens-3 to 4 minutes. Remove bay leaves and season to taste. Pour gravy over meat and vegetables on platter, sprinkle with fresh thyme, if desired, and serve immediately.
In a large sauce pan heat oil over medium heat and add the onion& garlic. Cool until the onion is turning LIGHT brown. Remove from heat and add the honey and mashed squash. Stir well. Place a small abount of sauce in the bottom of a shallow 2 quart oven safe dish. Place 3 noodles on the sauce and spread with half the squash mixture, half the cottage cheese and 1/3 of the tomato sauce, then half the mozzarella-repeat layers ending up with the sauce, then sprinkle the parmesan cheese on top. Bake in a 350 degree oven for 35-45 minutes. To make the sauce: Heat the oil in a medium sauce pan and saute the onion and garlic until soft. Add sugar, herbs and pepper along with the tomatoes and cook for 20 minutes.
Core and slice apple into wedges. Divide the peanut butter evenly among the slices. I usually spread mine along the inner edge. Enjoy!
Put chiles on a hot grill or under the broiler, let skin blister and burn. Turn chiles occasionally so they don't overcook or burn through to the flesh. Wrap chiles in tin foil (or paper bag) for 10-20 minutes. The burned skin will flake off easily and the flesh will be slightly cooked by the steam. Slit the side of each chile, remove seeds and veins. Mix chicken, red onion, cilantro, red pepper, cheese, black beans, cumin, salt and pepper to taste. Stuff filling into the slits in the chiles. Line bottom of pan with rotel, then layer open, stuffed chiles. Sprinkle each with quesco fresco, mexican cheese and cilantro, melt in a 350°F oven for 15 minutes.
Put the watermelon, tomatillos, jalapeno, lime juice and zest, salt and pepper into a blender or food processor, working in batches if necessary. Blend until the mixture is smooth. Chill well before serving, at least 1 hour and up to 1 day. To serve, pour about 2 ounces of the gazpacho into shot glasses and garnish with a lime slice.
Beat butter&brown sugar with fork until well blended. Stir in eggs. Stir in flour, salt, baking soda and oats. Add chocolate chips. Drop by tbsp onto lightly greased cookie sheet. Bake at 350F for 10-12 mins.
Heat oil in skillet,saute onions,green bell peppers,
and garlic until soft. Add ground beef and cook to brown. Drain off fat. Add all remaining ingredients, except shrimp and rice. Cover, heat to boiling, simmer on low heat for 25 min. Add shrimp and white rice. Stir until shrimp is pink.
Brown ground beef in medium-hot skillet, adding some of the seasonings. While beef browns, sautee vegetables in separate pot on medium heat, adding 2 tsp of the beef drippings (or vegetable oil if desired). When beef is fully cooked, drain if desired. Stir crumbled cooked beef and remaining ingredients into the vegetables, reserving optional ingredients. Cook uncovered on low heat for a few hours (or in a crockpot with the lid"ajar"), stirring occasionally, until liquid reduces to desired consistency. Adjust taste frequently using secret ingredients. Enjoy with standard chili fare: cornbread, crusty bread, garlic bread, toast, baked potato, rice, etc.