HumbleIntelligence/food-ner-1-Million huggingface dataset:
preheat oven to 350 degrees. grease 9x13' pan. blend the first 6 ingredients well. add next 3 ingredients (baking powder, flour and baking cocoa. Spread 2/3 of the brownie batter in the bottom of the greased pan. mix together ingredients for cream cheese portion (last four ingredients - cream cheese, sugar, vanilla and 2 eggs). Spread cream cheese mixture evenly across top of brownie mixture already in pan. drop dollops of remaining brownie mixture the size of golf balls across the top of the cream cheese mixture. drag a knife through the dollops to create marbling effect. bake for about 40 minutes until knife comes out clean. let cool before cutting.
1. Heat some oil in a large, deep frying pan and brown the chicken on all sides. Remove the chicken and set aside. 2. While the chicken is cooking place the shallots, garlic, candle nuts, ginger and the sambal ulek/red chilli peppers in a chopper/blender. Puree all the ingredients. 3. In the same frying pan stir fry the puree for 5 minutes. Doesn't that smell amazing?. 4. Add the coconut milk and kecap manis and stir to combine. Then add the the chicken. Simmer for 30-60 min until tender. The sauce will thicken as it simmers. 5. Serve hot with some sticky rice. Enjoy!
Combine grape juice concentrate, cranberry juice concentrate and orange juice in large punch bowl. Just before serving, add 2 quarts chilled lemon-lime soda. Use the other 2 quarts and make ice molds. Orange and lime slices can be frozen in the molds for decoration. A pint of Orange sherbet is a nice addition and some people have even added vodka.
Ensure that lobster and shrimp are completely thawed. Allow to thaw in the refrigerator or by gradually running warm water over the meat while in a sealed plastic bag. Don't use the microwave "defrost" setting, as this will precook part of the meat, resulting in overcooking! Bring a large pot of water to a boil. Sprinkle in kosher salt and thyme to season the water. While the water is starting to boil, season shrimp with salt and pepper. Coat a non-stick pan with cooking spray, and cook shrimp on medium heat until pink, 3-5 minutes. Cover and place in refrigerator to cool. Once water comes to a boil, add lobster tails, and reduce heat to low. The water should fully cover the lobster tails. Steam lobster tails for about 10 minutes. The color will change to a bright red. Check the flesh to see if it looks cooked. If the meat looks clear in any part, boil for an additional minute at a time and check again. While lobster tails are still hot, carefully cut them in half using kitchen shears. The lobster will continue to cook in the shell, resulting in overcooking, if you don't do this. Remove lobster from shell using a fork, Remove any broken pieces of the shell, then cut lobster in small chunks. Remove tails from shrimp and cut into chunks of similar size. Blend olive oil mayonnaise, finely chopped dill, and lime juice together, then mix in lobster and shrimp pieces. Allow to fully cool in a refrigerator before serving.
In blender, combine all ingredients; blend until smooth. Store tightly covered in refrigerator up to one month. (It won't last that long!) Shake bottle well before serving, and return remaining liqueur to refrigerator. Note: Use only Grade A, uncracked eggs.
Brown meat quickly in oil, then transfer to 3-quart casserole. Add salt, pepper, and wine. In the drippings, saute onions until golden brown. Add mushrooms. Cook 5 minutes. Mix tomato paste, flour, consomme. Add to mixture. Add bay leaf, garlic and MSG. Mix well. Pour over meat. Cover and bake at 350°F for 1 hour. Remove casserole from oven. Slowly stir in sour cream. Serve over noodles.
(if baking as a side dish bake at preheat oven to 325 degrees F, and bake for 30 min.). In a large skillet, saute celery and onion in butter until tender, about 5 minutes. Mix in apples, cook 3 minutes longer. Combine sage, thyme, cranberries bread cubes/crumbs, salt, pepper, and optional giblets. Mix well. Pour broth over mixture to desired consistency, and mix well to make sure all is covered.
Preheat oven to 450°. In a bowl, combine zucchini, eggs and Parmesan cheese; mix well. Add flour and salt; stir well. Spread onto the bottom of a 12-in. pizza pan (or a jelly roll pan) coated with nonstick cooking spray. Bake for 8-13 minutes. Reduce heat to 350°. Remove pizza and sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake at 350° for 15-20 minutes or until onion is tender and cheese is melted.
Beat the eggs in a medium-sized mixing bowl. Whisk in the milk, flour, butter and salt. Pour into a popover pan, or a lightly greased muffin tin (which will work fine, although the popovers won't rise as high), filling halfway. Put into a COLD oven, and set it to 450 degrees. Bake at 450 degrees for 15 minutes, then turn the heat down to 350 degrees and bake for another 15 minutes. If you have opened the oven at any point, bake for 16 or 17 minutes. The popovers should be golden on top. Take them out and prick the tops with a knife to release excess steam. Slice open and eat with butter and/or jam.
Put oil into dutch oven or cast iron pot and heat on high until hot and smoking. Add roast beef and sear on all sides, till well browned. Lower heat and season roast with sea salt, paprika and thyme. Add garlic, onions, tomatoes and hot peppers together, mix well and add to pot with roast. On top of roast and along the sides. Cover and cook on top of the stove on low heat for 3-4 hours, baste often with juice in pot until meat is tender and falls apart with fork. Thicken spicy gravy and serve over hot rice or roasted potatoes and slices of the pot roast.
Cut the chicken in strips or fingers. Make a mix using all the ingredients listed for that purpose,mix well until reaching a consistency similar to honey. If too liquid add some flour. If too dry add some milk. Put inside of the mix the chicken strips and be sure coat the meat properly. Take piece by piece and fry until golden brown. Afix the chicken on a large serving platter and cover it with the following sauce. Mix in a sauce pan the 2 cups of milk add the corn starch and stir continuosly add 1 by 1 all the ingredients listed for the sauce. When reach a creamy consistency is ready. If too dry,. add some milk, cover the chicken strips with sauce. Serve hot.
Thaw shrimp if frozen. Halve large shrimp. In a saucepan, cook the celery and onion in butter or margarin until tender. Add shrimp and cook and stir just until shrimp turn pink. Remove from heat. Stir in the salt and ground red pepper. Place the dry bread cubes in a large mixing bowl. Add the shrimp mixture; add the pecans. Stir in the egg. Drizzle enough broth or wate to moisten, tossing lightly. Place in casserole dish. Bake uncovered in a 325 oven for 25 - 30 minutes or until heated through.
Preheat the oven to 400 degrees. Grease 12 muffin tins. Combine dry ingredients in a large bowl and add the egg, milk and oil. Stir the ingredients until they are just blended. Do not over-mix. Spoon the batter into greased muffin pans, filling 3/4 full. Bake for 15-18 minutes or until golden brown.
Preheat oven to 350°F. Coat a 9- X 13-inch pan with flour variety cooking spray; line with aluminum foil and coat foil with cooking spray. In a blender or mini food processor, process beans with coffee until smooth; set aside. In a double boiler over very low heat, melt butter and chocolate. Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar until light and fluffy. With mixer on low speed, add melted chocolate to eggs; incorporate well. Add black bean mixture, vanilla and salt; mix well. Add flour; combine thoroughly on low speed. Pour batter into prepared pan and bake until a tester inserted in center of brownies comes out clean, about 25 to 30 minutes. Remove pan to a cooling rack. After 10 minutes, remove brownies from pan by pulling up on foil and placing brownies on cooling rack to cool more.
Peel and dice the potatoes and slice the leeks thinly. Simmer the potatoes and leeks together with the chicken stock, salt, and pepper and cook for 40 to 50 minutes until potatoes and leeks soft. Mash the vegetables or puree them in a food processor. Check the seasonings and reheat, adding the cream, be careful not to boil at this stage. Garnish with parsley.
Put the eggplant on a baking sheet and roast in a 400 degree oven for about an hour. When the hour is up, take the eggplant out and let it cool, then remove the skin and the green top and put the soft insides into a blender. Add the rest of the ingredients and pulse until smooth. Garnish with the kalamata olives.
Heat the olive oil in a skillet over medium heat. Add broccoli, sun-dried tomatoes (including oil if packed in oil), and red pepper. Saute until broccoli is tender, about 6 minutes. Add garlic and heat for another 2 minutes, being careful not to burn garlic. Remove skillet from heat. Prepare pasta, according to package directions. Rinse in cold water, and add to skillet. Add pine nuts to skillet, toss salad, and transfer to serving bowl. Salt and pepper, to taste. Serve warm or chilled.
Boil the potato or yam slices until *just* tender, being careful not to overcook. Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place. Add the vegetables and mix in evenly. Deep fry in oil that is heated to 375° until deep brown (somewhere between 4-6 minutes per batch). Drain on paper towels and serve immediately. Serve with cilantro or mint chutney or cucumber raita.
Cook macaroni. Saute onions, celery & garlic in vegetable oil. Add beef & brown. Stir in flour & seasonings. Add tomatoes. Bring to a boil. Add macaroni. Put into a 2 qt (2.5L) baking dish. Sprinkle with cheese. Bake at 350F (180C) about 30 minutes.
Combine water, oats & creamer. Microwace for 1 minute and then stir to combine. If you want your srawberries warmed through add them now and cook for a further 30 seconds. Serve with strawberries (if you didn't already add them) & vanilla yoghurt.
Preheat oven to 325 degrees F. With electric mixer, mix cream cheese, splenda, vanilla extract, egg whites until thoroughly mixed. Add cake flour, salt, and milk. With electric mixer,mix thoroughly. Pour the batter into nonstick cake pan or spring form pan and bake for 1 hour at 325 degrees F. Let cool at room temperature for about 20 minutes. Place in refrigerator and chill for at least 2 hours.
Mix all ingredients together in a bowl. Cover and chill in refrigerator until ready to serve. Serve with good crackers or celery sticks.
Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.
Preheat oven to 350 degrees F, then greast & flour 10" bundt pan. With electric mixer, cream together the butter & sugar. Add eggs, one at a time, before adding extract. In another bowl, sift or whisk together flour, baking powder & salt. Add flour mixture to butter mixture alternately with sour cream. Sprinkle 1/2 cup almonds on bottom of pan. Pour half the batter over nuts. Arrange remaining nuts over batter. Drop spoonsful of apricot preserves over the nuts, but not touching side of pan. Pour remaining batter over the preserves. Bake for 55 minutes.
Preheat oven to 350 degrees. Butter 13x9x2-inch baking pan. Whisk flour,cornmeal,sugar,salt,baking powder and baking soda in large bowl to blend. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come up only about 3/4 inch up sides of pan). Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan. (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.).
Preheat oven to 275. Toss baby spinach with oil. Lay flat and not over lapping on a baking sheet. Bake for about 15 minutes. Either eat right away or store them in an airtight container.
Wash the Dal. place in a pot over low heat with 1 1/2 cups water. add spices and cook uncovered till almost done. add the steamed Palak and cook till thick Temper with Cumin Seeds, Garlic, and whole red chilies fried in a little oil.
In a 9x13" pan, spread refried beans in an even layer. Add taco seasoning packet to a tub of sour cream and mix well. Spread sour cream mixture over the top of the beans in an even layer. Top with 2 cups of grated cheese. Chop tomatoes, olives, green onions, and cilantro and sprinkle on top of cheese layer. Serve with tortilla chips.
In a saucepan large enough to hold all the ingredients melt the butter Cook onion and celery until softened but not brown (about 10 min) Add mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min), remove from heat Mix in the crumbled bread, toss well Add sage, parsley,salt& pepper (at this stage you may cover it and refrigerate for up to one day) Mix in the beaten eggs and stuff away! This is enough stuffing for a 16 lb Turkey or 2 Roasting chickens. If you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird's time (of course the time for this depends on the amount you have left over).
Process all ingredients in processor until smooth. Good on pasta or as an accompaniment to veal, fish, or chicken.
Poach raw sausages in 1/2 cup water in a covered skillet, simmering until almost done. This takes about 8 to 10 minutes. Saute onions and peppers with olive oil, salt, pepper and oregano 4 minutes on medium-high heat. Add the wine, cover and cook 4 minutes more. Uncover and cook until moisture is absorbed. On either a grill or in a skillet with a little extra-virgin olive oil, cook the poached sausages over medium-high heat 7 to 10 minutes, turning often to ensure even browning. In a large baking dish or pan, place the opened rolls. Fill the rolls with 1 sausage in each roll and evenly distribute the onions and peppers. Mix the 3 shredded cheeses and evenly sprinkle that on top. Place in oven, uncovered, on 400°F or until the cheese is melted. Remove from oven, top with some Marinara sauce, close the sandwiches and serve. NOTE: See my recipe for Marinara Sauce #84217.
Peel and cut carrots into 2-3 inch lengths, then halve or quarter each length to make approximate even sizes. Place carrots in a casserole dish and dollop butter on top. Cover and roast at 350°F for 1 hour, stirring at 20 minute intervals.
Preheat oven to 400. Stir together garlic, sage, salt, pepper and olive oil in a small bowl. Rub mixture all over pork. Heat a heavy pan over medium-high heat. Add the vegetable oil. Add pork and brown on all sides, about 4 minutes. Transfer to oven. Roast pork, turning occasionally, until a thermometer registers 145 to 150, about 20 minutes. Transfer to a cutting board. Tent with foil and let rest 10 minutes before slicing.
In a large frying pan or Ducth oven saute onion in butter until tender then add meat, brown lightly. Place noodles in a layer over meat. Combine tomato juice and seasonings and pour over noodles. Bring to a boil then cover. Simmer over low heat 30 minutes or until noodles are tender. Stir in sour cream and mushrooms and bring to a boil. Serve hot.
POUR 2 cups milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 minute or until well blended. (Mixture will be thick.) SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust. Place 2 cups of the marshmallows in large microwaveable bowl. Add 2 tablespoons milk; stir. Microwave on HIGH 1-1/2 minute or until marshmallows are completely melted, stirring after 1 minute Stir until well blended. Refrigerate 15 minute or until cooled. Gently stir in whipped topping; spread over pudding mixture. REFRIGERATE 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.
In a large soup or stock pot, soak beans in water for at least 6 hours or overnight. Retain soaking water. Bring beans and water to a slow simmer. Allow to cook for at least one hour. In a small bowl, combine TVP (textured vegetable protein) with hot vegetable broth and allow to sit for five to ten minutes. In a separate large soup or stock pan, saute onions, garlic and chili pepper in olive oil for three to five minutes, until onions are soft. Reduce heat and add TVP, cayenne, coriander and cumin and stir well to combine. Add cooked beans, tomatoes and salt and pepper to taste. Bring to a slow simmer and stir well to combine. Allow to cook for at least 45 minutes more.
In a 9x13 pan, evenly distribute the rice on the bottom of the pan. evenly layer the broccoli over the rice. evenly layer the chicken pieces over the broccoli. in a mixing bowl, mix together the mayo, cream of chicken, cream of celery and half of the shredded cheese. apply mixture evenly over the chicken. top off with the remaining shredded cheese. bake UNCOVERED at 350 until warm throughout (approx 40 min).
In a large skillet or wok, saute the ginger, garlic, and tofu in the oil until the tofu is browned on all sides, about 15 minutes. Mix in the green beans and tamari and cover tightly. Steam the beans until crisp-tender, about 10 minutes. Remove the lid, and saute until the beans are have browned a bit and tender to your liking. Meanwhile, in a food processor, add all the coconut-peanut sauce ingredients and process until smooth. Add the peanut sauce and cook until thickened, 2-3 minutes. Serve over rice noodles or rice.
cook wild rice according to package directions. in a 10"in skillet cook bacon over medium heat, until browned. reserve 2 tablespoons of bacon fat, and discard the rest. in same skillet add vinegar, salt, pepper, honey, and reserved bacon fat. cook over medium heat stirring occasionally until heated through, about 3 to 4 minutes. in large bowl combine remaining ingredients. pour warm dressing over salad, toss to coat and serve.
In a medium sized bowl, mix the vinegar, soy sauce, oil, garlic powder, and herbs to form a marinade. Cut the tofu into 1/2 to 1 inch sized cubes. Add tofu to marinade and toss. Cover and refrigerate tofu for 30 minutes Toss the tofu in the marinate every few minutes. Slightly brown tofu in a skillet over medium heat (you may need to add a little more olive oil). Enjoy!
Preheat oven to 350°F. Coat a muffin tin with nonfat cooking spray. In large bowl, combine dry ingredients through poppy seeds. In a smaller bowl, mix remaining ingredients. Make a well in dry ingredients, and pour in wet mixture; mix until dry ingredients are just moistened. Spoon batter into muffin cups equally. The dough will be stiff, you may have to level each muffin with moistened fingers. Bake 15 to 25 minutes (remember when using Splenda, not to overbake, or muffins will be dry). Cool in pan for 5 minutes. Remove from pan to wire rack and cool at least 10 minutes.
Soak tapioca in cold water overnight or for at least 3 hours. Heat milk until it is steaming, not boiling. Drain excess water from tapioca and add to the hot milk, stirring constantly and scraping the bottom with a wide flat utensil until it is steaming again--do not boil. Immediately reduce heat to very low, lower than the setting for cooking white rice, just hot enough to see a few vapors. Stir often the first few minutes then add the sugar and salt; and additional milk if needed. Check and stir the bottom of the mixture about every 5 minutes and add milk as needed to maintain a consistency similar to oatmeal cooking. Cook for about 45 minutes or until the tapioca pearls are translucent (no white specks in the center) and the mixture is sufficiently thickened. (Notes: One may thicken the hot sweetened milk and tapioca in a double boiler although a heavy saucepan is fine if given careful attention--this pudding will scorch easily if you're distracted! Should problems appear, immediately transfer to another pan; avoid and discard anything caramel or brown colored). When thickened and the pearls are translucent, stir in vanilla and transfer to a bowl or individual pudding cups. Cover and chill--serve with whipped cream and cinnamon or fruit. (Note: The pudding will thicken more as it chills).
Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger, and cinnamon, and saute 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer 10 minutes. Meanwhile, toast couscous in small saucepan over medium heat 5 minutes, or until fragrant. Add 1 3/4 cups water, and bring to a boil. Remove from heat, cover, and let stand 5 minutes. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkled with cilantro.
In a mixing bowl, combine the 1 3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes or until thickened. In another bowl, beat whipped topping mix, vanilla and the 1/2 cup remaining milk until stiff peaks form. Cut cake into 1/2 inch cubes and place half in a 3 quart glass trifle bowl. Sprinkle with 1 tbls cherry juice. Top with half of the pie filling, half of the prepared pudding and 1/4 cup of the chocolate syrup. Repeat layers. Top with whipping topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours before serving.
Preheat oven to 350°F. Boil raisins in water for 5 minutes. Cool then add baking soda. Let stand then add vanilla cinnamon and nutmeg. Cream together margarine and sugar then add eggs, baking powder and flour. Add raisin mixture to flour mixture and stir together well. Drop by teaspoon onto cookie sheet and bake for 12 minutes.
Pour cereal into large bowl. In saucepan combine sugar& corn syrup. Stir. occasionally, bring to a boil over medium heat. and boil 1 minute. Remove from heat, stir in peanut butter until smooth. Pour over cereal, stir to coat well. Press evenly into 9 inch square pan coated. with shortening or cooking spray. Cool completely. Invert pan on cutting board. and cut into bars.
Set oven to 350°. Grease a 13 x 9-inch baking dish. For the crust: Mix all ingredients in a food processor until crumbly. Press into bottom of prepared baking dish. To make filling/topping: In a bowl, whisk/mix butter, eggs, brown sugar, baking powder, flour, vanilla and salt until well blended. Mix in the coconut, raisins and nuts (if using). Pour the mixture over the crust. Bake for 30-35 minutes, or until set. Cool and cut into squares.
Saute onions, celery and peppers until onions are transparent. Add all of the ingredients (except the noodles and parmesan) and heat over medium until the cheddar melts. Add the noodles, mix well, and turn into a greased 2 quart casserole dish. Sprinkle the top with parmesan cheese and an equal amount of dried bread crumbs, if you would like. Bake at 425 F for 20 minutes.
Heat (on medium heat) the soy sauce, vinegar, oil, pepper, garlic, ginger, onions and splenda together. Add quartered mushrooms until heated the mushrooms have heated through. Allow to cool and store in a container in the fridge overnight before serving.
In a small pot bring several cups of water to a boil. Add potatoes, carrots, and onions to boil for 10 minutes or until tender. Place boiled ingredients into a blender with 3/4 cup of boiled water (preferably same water as just used). Add all other ingredients and blend until smooth. Enjoy with chips or place in pasta to make macaroni & cheese!