HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, throughly stir together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, with an electric mixer on low speed, beat together the butter, oil, and powdered sugar until blended. Increase the speed to high and beat until very well blended. Add the egg, lime and lemon zest, lime juice, vanilla and lemon extract and beat until lightened and smooth. Beat or stir in the flour mixture until evenly incorporated. Refrigerate the dough for 1 1/2 hours or until firm enough to handle. Preheat the oven to 350*. Grease several baking sheets or spray with nonstick spray. Shape portions of the dough into generous 1" balls with lightly greased hands. Place on baking sheets, spacing about 1 1/2" apart. Bake the cookies, one sheet at a time, in the upper third of the oven for 13-16 minutes or until lightly tinged with brown at the edges. Reverse the sheet from from to back halfway through baking to ensure even browning. Transfer the sheet to wire and let stand until the cookies firm up slightly. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled. GLAZE: In a medium bowl, stir together the powdered sugar, lime zest, lime juice, corn syrup, and food coloring. Add a few drops of hot water if necessary to blend the ingredients together. Stir until completely smooth.Thin with enough water to produce a fluid but not runny glaze. Set the wire racks over wax paper to catch drips. Working gently, since the cookies are fragile, swirl a layer of glaze over each.using a table knife. Return the cookies to the racks.Let stand until the glaze completely sets, at least 1 hour. Store in a single layer or layered with wax paper in an airtight container for up to 1 week or freeze up to one month --. I sometimes use a clean paint brush to brush the glaze over cookies.works better for me than a knife.
Fill a 16 cube ice cube tray with 2 c of the vanilla yogurt. Freeze for at least 3 hours, or until frozen solid. Place yogurt cubes, frozen strawberries, sugar and the remaining 1/2 c of vanilla yogurt in the Master Prep Pitcher. Secure the top and pulse for 10-20 seconds, until smooth and creamy. Serve garnished with a fresh strawberry or whipped cream. If yogurt softens or you prefer a thicker texture, place the finished frozen yogurt in freezer for 20 minutes to harden before serving.
Heat a large skillet over medium high heat. Add oil and heat until it ripples. Brown chicken on both sides until lightly browned, about 3 minutes per side. Remove from skillet to a plate and keep warm. Add shallots and garlic and saute until soft, about 3 minutes. Blend remaining ingredients in a small bowl. Pour into skillet and mix with shallots and garlic. Return chicken to skillet. Bring to a boil, reduce heat and simmer 20 minutes, basting chicken occasionally with sauce. Remove lid, increase heat to medium and simmer an additional 5-10 minutes until sauce is reduced and slightly thickened.
Rinse chicken well inside an out. Pat bird completely dry with paper towels. To make the rub: mix 4 tbsp paprika, 2 tsp salt, 2 tbsp black pepper, 2 tsp cayenne pepper, and 1/4 cup brown sugar in a small bowl and set it aside. To make glaze: mix together 1/4 cup brown sugar, 4 tbsp ketchup, 3 tsp frank's red hot sauce, 4 tbsp white vinegar, 4 tbsp beer (save remainder in can and set it aside), and 2 tbsp of the spice rub you just made in a separate bowl; set aside. Pour beer can out (or drink it down) until it is just a bit over half way full and then add crushed bay leaves and 1 tsp of rub to the half full can. Loosen the skin on the breasts, legs and thighs of your chicken. Massage the rub into the meat under the skin and then all over the outside of the bird's skin as well as inside the cavity. Place beer can in the "butt" of the bird making the bird stand upright. Preheat grill with all burners on high until grill is heated and ready to cook. You must cook indirectly; so if you have 2 burners on your grill, turn one off (for 3 burners turn 1 off, for 4 burners turn 2 off, etc.). Place the standing bird on the cooler or "off" burner side of the grill with the breasts facing the hot or "on side of it (you grill should remain at about 375 degrees during the entire cooking process). Close lid and cook for 30 minutes, then rotate bird so that the opposite side (the back) is not facing the heated side of the grill and then continue cooking with the lid closed for 30 more minutes. Rotate bird back to original position with breasts facing the heat and glaze the entire bird thoroughly with the pre-made glaze; continue cooking 30 more minutes until cooked, brown and slightly crisped. Transfer chicken carefully off of beer can and onto cutting board. Let rest 5-10 minutes and then carve and enjoy!
Cook spinach according to package. Drain and pat dry, removing as much liquid as possible. Melt cream cheese and garlic cheese over a low fire or in microwave. Stir and blend into spinach, adding seasoning. Cut French bread loaf in half, length-wise. Place open-faced on a cookie sheet. Spread with spinach/cheese mixture. Cover with mozzarella and bake for 10 minutes, or until cheese is melted and bubbly, in a preheated 325 oven.
Sweeten coffee with sugar, and chill. Mix coffee and cream. Fill 4 glasses half full. Add one scoop of ice cream to each glass. Top with coke. Get ready for a big taste punch!
Mix all ingredients well. To prepare your fish, marinate your fish fillets for several hours. Prepare your grill. Once it is hot, grill your fish until it flakes easily. Baste the fish with the marinade while it is grilling. Delish!
Whisk mayo, maple syrup, vinegar and sugar in a bowl to blend. Gradually whisk in oil until mixture thickens slightly. Add salt and pepper to taste. Dressing can be made up to 3 days ahead of time. Cover and refrigerate. Whisk before using. Toss with salad.
Set rack in upper third of oven and preheat to 500°F. Sift together in bowl cream of tartar and baking soda to make baking powder. In a large bowl, whisk flour, baking powder, and salt. Add the butter. Working quickly, rub it between your fingertips until half is coarsely blended and remaining pieces are 3/4" thick. Make a well in the center of the flour. Add all the buttermilk and stir mixture QUICKLY, just until it has blended and a sticky dough forms. (Add 1-2 tbsp.more buttermilk if dough appears too dry.). Immediately turn the dough onto a floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough, and using a flouring rolling pin, roll to 3/4" thick. Prick dough with flour dipped fork at 1/2 " intervals. Flour a 2-3" biscuit cutter and stamp out rounds. Arrange on a heavy, parchment-lined baking sheet. Bake only until golden--10-12 minutes. Remove and brush with the melted butter. Serve hot. NOTE: Great for breaksfast right out of the oven with butter and honey. We eat biscuit leftovers reheated and cracked in half with a creamed vegetable/chicken mixture. (Tastes like mini potpies).
Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender. Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving. Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.
Toss the vegetables and fruit together in a large salad bowl until well mixed. Beat the dressing together well with a fork or a whisk and pour over the salad. Allow to stand in the fridge for 1 hour. Toss again to blend flavors well. Garnish with walnut halves, dried cranberries, and a sprig of fresh rosemary if desired. Note: English cukes and Armenian cukes are longer than standard slicers as well as completely free of bitterness. If you have neither you can substitute ordinary slicing cucumbers that have been peeled and, if necessary, seeded. You'll need about 2-3 cups. Note: The 'Zaar database has several recipes for creme fraiche substitutes. Otherwise try substituting plain yogurt, buttermilk, or mayonnaise after the contest.
Preheat oven to 350. Spray 9x13 baking dish with nonstick cooking spray. Cut any visible fat from chicken. Place Italian dressing in a large bowl. Place potato flakes in a separate large bowl. With one hand (your 'wet hand'), coat chicken with dressing. Sprinkle with salt, pepper, and paprika to taste with your 'dry hand'. Place chicken breast in potato flake bowl. With dry hand, coat chicken well with potato flakes. Place breasts in a baking dish. Bake in oven for 40-45 minutes until chicken is no longer pink.
Preheat the oven 180 c/ 350 F. Brush large, shallow ovenproof dish with melted butter or oil. Peel the pototoes and cut into thin slices. Peel, core and quarter the apples, then cut the quarters into thin slices. Slice the onion into very fine rings. Arrange the sliced potatoes, apples and onion in layers in the prepared dish, finishing with a layer of potatoes. Sprinkle evenly with the grated Cheddar cheese. Pour the cream over the top covering the surface as evenly as possible. Sprinkle with nutmeg, and pepper to taste. Bake for 45 minutes, or until the top is golden brown. Remove the dish from the oven and allow to stand for 5 minutes before serving.
In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil. Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender. Serve over steamed jasmine rice.
Place the fruit in the bottom of a mixing glass. Add the sugar cube and a dash of ginger beer. Muddle to release the juices. Strain into an old-fashioned glass filled with crushed ice. Top with ginger beer. Garnish with a sprig of fresh mint on top of the drink if desired. Serve with a straw.
To prepare enchilada sauce, in medium saucepan, combine sauce ingredients. Simmer 30 minutes. (Cast iron skillets work well for following) To prepare beef filling, in large skillet, cook ground beef and onion (you may sprinkle with additional chili powder) and drain. Add 3/4 cup enchilada sauce to meat and cook low 10 minutes or until sauce absorbed. To assemble enchiladas, in ungreased skillet, heat each tortilla low heat, ~15 seconds per side, dip in sauce, fill with ~2 Tbsp beef filling and roll up. Place seam side down in 12 x 8 inch baking dish. Cover enchiladas *evenly* with remaining sauce. Sprinkle with cheeses and bake uncovered at 350 for 30 minutes.
Melt butter in a large bowl in the microwave (Cook on high for 1 minutes, then cook for 30 seconds at a time just until melted). Cool. Add barbecue sauce, 2 cups sugar and eggs to melted butter and beat well. Sift together flour, baking soda and spices. Add flour mixture to butter mixture and beat just until flour is incorporated. Refrigerate dough for several hours, until firm. Shape into small balls and roll in sugar. Bake at 350 degrees for 8 to 10 minutes, until firm.
Spread bread cubes evenly in an 8-inch round glass pan. Sprinkle with the sugar, salt, and raisins. Place milk in a 4-cup glass measuring cup and add the butter. Microwave on High for four minutes, until butter melts and milk is warm. Rapidly, stir in eggs with a fork or small whisk and combine well. Pour over bread. Microwave on Medium-High for 9 to 12 minutes. When cooked, centre may still be slightly soft, but does set up as pudding cools. Serve warm or chilled; your preference.
Saute squash in butter until tender. Reduce heat and add corn, onions, salt, pepper, and green chilies. Mix well and add milk. Simmer until well blended. Pour into a 1-quart casserole dish. Top with cheese. Cover and bake at 400F for 20 minutes.
Combine red curry paste ingredients (A) in a blender and puree with a little water until you get a paste. Remove and set aside. Simmer thick coconut milk in a saucepan or heavy-based wok over medium low heat for 1-11/2 minutes. Work in 4-5 tablespoons of the red curry paste and continue to fry over low heat for about 5-6 minutes or until fragrant and the oil rises. Add the chicken and the thin coconut milk. Bring to a low simmering boil until meat is tender and the coconut cream is rather oily. Put in pineapple cubes and seasoning. Cook for an extra 1-2 minutes. Add pea aubergines, kaffir lime leaves and cover the saucepan for 30-40 seconds. Check the seasoning before serving. The curry should taste sweet, sour and salty with a distinctive fragrance from the kaffir lime leaves.
1.	Bring water to boil in large pot. 2.	Crack eggs into Zip-loc baggie. 3.	Add ham bits. 4.	Add spices. 5.	Close and shake to mix. 6.	Use paper clip to hold tops of all baggies together so they do not melt on the side of the hot pot. 7.	Place baggies into hot water. 8.	Boil until eggs are firm and cooked. 9.	Open baggie and add grated cheese. 10.	Eat right out of baggie.
Sift flour, sugar and baking powder into a bowl. Make a well in the center of mixture and add the eggs, milk and vanilla extract. Mix in well to form a smooth batter. Add 4 TBS of the melted butter. Let batter stand for 30 minutes while preparing the fruit. Pre-heat the oven to 450°F. Butter an 8 inch round cake tin. Stir the fruit into the batter and pour into the tin. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack. Serve warm, or cold.
In a bowl, combine butter, cheese, onion and parsley. Cut bisuits in quarters; roll in butter mixture. Place in a greased 15x10x1 inch baking pan; let stand for 25 minute Bake at 400 degree oven for 8 minute or until lightly browned.
Combine all ingredients in a blender. Whip until smooth. Chill or blend in a few ice cubes. Serve cold.
In a small bowl add buttermilk and bread crumbs stir until combine set a side for 5 minutes. In a large bowl add the meats and the rest of the ingredients. Combine the mixture with clean hands. Roll the meat mixture into 1 inch balls. Add the meatballs into a skillet on meduim heat. Brown on all sides. Cover and cook for about 10 to 15 minutes. Put meatballs in your favorite sauce cook for 20 to 30 minutes.
Heat oven to 350 degrees. Grease and flour two 9" round cake pans or make it easy on yourself and trace the bottom of the cake pans on a piece of waxed paper and cut to fit then place on bottom of pans. No need to grease; the cakes will fall right out. For the cake layers: Separate eggs; place whites in a small, clean bowl free of any grease or oil and set aside. In a large mixing bowl, combine cake flour, 3/4 cup of the sugar, baking powder and salt. Set aside. In a small bowl with an electric mixer, beat egg whites until soft peaks form. Very gradually beat in the remaining 1/4 cup sugar; beat until stiff peaks form. Set aside. Add egg yolks, oil and 1/2 cup milk to flour mixture. With electric mixer, beat until smooth, scraping sides of bowl occasionally. Add remaining 1/2 cup milk and vanilla. Beat just until combined. Carefully fold beaten egg whites into batter. Divide batter into prepared pans. Bake cakes 20 to 25 minutes or until centers spring back when gently pressed. Cool in pans on wire rack for 5 minutes. Loosen cake around edges with a sharp knife then turn cakes out onto racks and remove waxed paper, if used; cool completely. (Tip: I make the cake layers in advance, wrap and freeze. Defrost in wrapper for a couple of hours then proceed with the filling and glaze.). While cake is baking, make cream filling: In a 1-quart saucepan, heat 1 cup milk to boiling. In cup or small bowl, combine remaining 1/2 cup milk, cornstarch, sugar, pinch salt, egg and vanilla until blended. When milk comes to boiling, gradually stir in cornstarch mixture with wire whisk. Return to boiling, stirring constantly. Reduce heat and simmer 1 minutes or until thickened to pudding consistancy. Set aside to cool to room temperature. Make chocolate glaze: In 1 quart saucepan, heat water and sugar to boiling. Add chocolate chips; stir until glaze is smooth; remove from heat. Cool 5 to 10 minutes or until slightly thickened. To assemble, place one cake layer, upside down, on a serving plate. Spread with cream filling. Top with remaining cake layer, right side up. Spoon glaze over top; spread to edges of cake. Refrigerate.
In a food processor, fitted with a metal blade, combine the chickpeas, lemon juice, tahini paste, and garlic. Process until smooth. With the machine running, add the olive oil, a little at a time. Season with salt and pepper. Spoon the humus in the center of a large platter. Drizzle the hummus with olive oil. Arrange the black olives and fresh pita bread around the hummus.
Remover skin from underside of ribs. Chef's Tip: place ribs meat-side down on a flat surface. Using point of knife or your finger, loosen skin and pull back along end of last rib. Grasp membrane with paper towel or pliers and peel away. Discard. To tenderize ribs, slice each rack in half and add to large pot of boiling water. Boil gently until ribs are fork tender (about 45 minutes). Drain. Stir hoisin, oyster, hot chili sauce and honey together. Generously coat ribs with sauce on each side. When ready to barbecue, spray grill with oil and cook over medium heat (so they don't flare and burn), basting with sauce and turning often until well glazed, about 15 minutes.
These directions assume that you have canning experiance and are familar with the general precautions of home canning. If you are not, please do some research before attempting any home canning. Quarter green tomatoes into a large bowl, for very small ones I just half them. Set up clean sterile Wide Mouth Quart Jars and lids. Bring to a boil, 2 parts white vinegar and 1 part water, enough to fill all the jars you are making. Place 2 cloves of garlic in each jar. Add 2-3 jalapeno peppers to each jar. Any hot pepper will do. Stuff jars with quartered green tomatoes. Add 1 teaspoon of salt to the top of each jar. Pour boiling Vinegar and Water into each jar. Wipe the rims of the jars and place prepared lids according to the jar manufactures instructions. I turn mine upside down to cool and vacuum lids. No water bath or they will get mushy! Allow 1 month for the tomatoes to reach full flavor. I can never wait, but they do get better they longer the sit.
Mix all ingredients together in a large pan. Heat over medium-high heat until mixture comes to a boil; reduce heat and simmer 10 minutes. Remove from heat and serve warm.
bring rice, milk, cream and sugar to a boil. simmer 15 minutes stirring occasionally. stir in vanilla, cinnamon and raisins. cook until thick and creamy. tip: if you stir a lot at the end it will be creamier! turn off heat and stir in egg yolks. serve warm or chilled, i prefer chilled with this recipe.
Cut cucumbers in half lengthwise; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces. Place in large bowl with red onions. Add vinegar, sugar and salt. Let stand at room temperature 1 hour; toss occasionally. Add tomatoes, mint and oil to cucumber mix and toss to blend. Season with salt and pepper.
Place oven rack 6 inches from broiler. Spray baking dish with nonstick cooking spray. Place fish fillets in pan and season to taste with salt and pepper. Spread mustard on top of fillets. Broil for 5 minutes or until fish flakes easily when tested with a fork. The mustard will darken but do not allow it to burn. Place each fillet on a plate garnished with lemon wedges, chives and pecans.
Heat oven to 450 degrees. Butter 6 (6 oz) custard cups. Lightly sprinkle unsweetened cocoa over interiors; shake out excess. Set cups on baking sheet. In microwave safe bowl, combine chocolate and butter. Microwave on medium 1-3 minutes or until almost melted. Stir until smooth. With whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended. Stir in chocolate mixture. Stir in flour until thoroughly blended. Divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking). In another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form. When ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit). Place on wire rack; cover loosely with foil. Let stand 4 minutes. With hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates. Serve immediately; pass whipped cream separately. Store in refrigerator.
Shake all together with ice in a martini shaker & serve in chilled martini glass. Garnish with a slice of apple.
soften butter, add sugar and beat to a cream. add flour, cocoa and lastly cornflakes. put spoonfuls onto a greased oven tray and bake about 15 minutes at 180C degrees. when cold, ice with chocolate icing and put half a walnut on top.
Preheat oven to 400. combine the flour, salt, pepper, and paprika in a shallow bowl. Dredge chicken pieces in flour mixture. Melt the butter and pour into a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter. Bake skin side down for 30 minutes. While chicken is baking make sauce. Turn chicken and pour sauce over chicken pieces and bake for an additional 30 minutes. Spoon pan juices over chicken and serve. For the Honey Butter Sauce: In a small pan melt the butter while beating in the honey and lemon juice. Pour over the chicken pieces.
reheat oven to 375°F. Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins. Add soy milk and mix gently until a soft dough begins to cling together. Turn dough out onto a floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet. Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center. Makes 8 scones. Substitute any other dried fruit you wish: cranberries, chopped dates or apricots, blueberries, cherries, dried apples or pears. Add 1/2 cup chopped nuts of your choice if you wish. Just before baking, sprinkle scone wedges with granulated sugar for a sweeter taste. You may also increase the brown sugar to 1/2 cup if you wish.
On a heated wok, add 1 tablespoon of oil. Cook egg and set aside. Add remaining 2 tablespoons of oil, stir-fry chicken, cabbage, carrots and peas for 2 minutes. Add rice, Soy Sauce and Chili Garlic Sauce. Cook until heated through. Toss in cooked egg. Serve with chopped green onions.
In a medium bowl, combine all of the ingredients except the olive oil, then gradually whisk in the olive oil until the dressing lightly thickens. Taste and adjust the seasoning as necessary. Refrigerate leftovers.
On a baking sheet covered in foil, put 6 slices of bacon. Put sheet in cold oven, then turn on preheat to 400. Allow bacon to slowly cook for about 10-12 minutes. It should still be rather rare but partially cooked. Take it out and put it aside. Important: KEEP THE FOIL, do not throw it away - see below. Meanwhile, put the other ingredients including asparagus into a gallon size ziplock bag and shake to coat thoroughly. Wrap 4-5 stalks of asparagus about halfway down with the bacon. Place seamside down on the same foil and sheet you cooked the bacon on (right on the bacon grease spots). Cook for 10-20 minutes at 400 degrees, depending on how tender you want your asparagus (I like super tender at 20 minutes).
In a bowl, mix can of mushroom soup, onion soup mix, can of sliced mushrooms& stems (including the liquid contained in the mushroom& stems can), one can (10 oz.) of milk and the rice. Mix all the ingredients together well. In a greased casserole dish, pour half of the mixture into the dish. Place the chicken breasts on top of the mixture then pour the remaining mixture over the breasts. Cover the casserole and place in a pre-heated 375 degree oven. Bake for 1 hour, then uncover casserole and bake for an additional 15 minutes. Serve with your favorite steamed veggies.