HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together flour, baking soda, salt, and spices in a medium bowl. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and and wrap each in plastic. Refrigerate for 1 hour. Preheat oven to 350 degrees. On a floured piece of parchment, roll dough to 1/4 inch thick. Slide dough and parchment onto baking sheets, and freeze for 15 minutes. (This makes the dough much easier to work with). Add a little flour to your cookie cutters and cut out desired shapes. Be sure to clean off the edges of the cutter after each application. Transfer to parchment-lined baking sheets, and freeze for 15 minutes. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks. Let cookies stand at room temperature until set, at least 2 hours or overnight.
Preheat oven at 350°F. Cream butter and sugar. Add remaining ingredients. Bake in a ungreased dish for 30-45 minutes or until a toothpick can go in and come out clean. Enjoy!
Place wings in a single layer on a baking sheet with rim. Bake in a 400° oven for 10 minutes. In a mixing bowl, add the remaining ingredients; stir to combine. Spoon half of the honey mixture over the wings; bake for 10 more minutes. Turn wings over and spoon the remaining honey mixture over the wings; bake 10 more minutes. Let cool slightly before serving.
Scrub potatoes well, and toss into a baking dish with the garlic and the oil. Roll them around so they are well coated. Season generously with salt and pepper and sprinkle on the rosemary and vinegar. Roast in 200°C oven for at least one hour until potatoes are golden and cooked through. Smell is wonderful!
Place oats and water ( or milk) in a microwave-safe bowl. Add dash salt and stir. Place in microwave on High for 2 1/2 to 3 minutes. Stir. Add optional ingredients of your choosing and enjoy.
Heat a large, heavy dutch oven and add olive oil to coat the bottom. Saute the celery and onion until translucent. Add the garlic and saute for a minute. Add the mushrooms and saute for 2 more minutes. Add the orzo and saute until golden, stirring occasionally. Heat the chicken broth in a small pot and keep on low. Season with salt and pepper. Add the wine, 1/2 cup at a time, stirring constantly. When the liquid seems to be evaporating, add 1/2 cup of chicken broth at a time, repeating until all the orzo is creamy and done to your tastes. Re-season with salt and pepper as needed. In a saute pan, warm the butter and add the mushrooms, cook until soft with golden edges, about 15 minutes on med-high heat. Toss in the parsley and serve, sprinkling with Parmesan. If you have to reheat the risotto, stir in the warmed cream as you slowly simmer the orzo and then serve.
Finely crush 2/3 cup French Fried Onions. Place in bowl; mix in meat, 1/3 cup soup, Worcestershire and egg. Shape into an 8 x 4-inch loaf in shallow baking pan. Bake 1 hour at 350°F until meatloaf is no longer pink in center. Drain. Spoon remaining soup over meatloaf and top with remaining onions. Bake 5 minutes until onions are golden.
For crust; preheat oven to 350*F. Brush 9 inch diameter cake pan with 2 inch sides with 1 TBs melted butter. Line oan with parchment paper; lightly brush paper with some of melted butter. Blend crumbs, coconut, sugar and remaining butter in medium bowl. Press mixture over bottom of prepared pan. Bake crust until lightly browned at edges, about 10 minutes. Cool. Reduce oven temperature to 300*F. For filling; Using electric mixer, beat first 4 ingredients in large bowl until blended. Beat in eggs 1 at a time. Beat in cream of coconut and rum. Pour batter over crust. Place cake pan in a large roasting pan. Add enough water to roasting pan to come 1 inch up sides of cake pan. Cover roasting pan with foil. Bake cake 1 hour. Remove foil. Bake until cake is pale brown, puffed, and just set in center, about 40 minutes. Cool cake in water bath 2 hours. Remove from water; run knife around cake to loosen. Chill cake in pan 3 hours. (can be made 2 days ahead. Cover and keep chilled.). Preheat oven to 350*F. Place cake in oven 2 minutes. Remove from oven. Place sheet of foil, then 10 inch diameter cardboard round or tart pan bottom on top of cake. Turn cake over. Shake gently, allowing cake to settle onto foil and round. Remove pan and parchment. Place plater atop cake and turn cake right side up onto platter. Remove round and foil. For topping; simmer jam and 2 TBS water in small saucepan. Brush top of cake with warm jam. Overlap berries atop cake, covereing completely. Brush remaining jam over berries and chill. (Can be prepared up to 8 hours ahead).
Liberally oil a large mixing bowl and a 9-by-13 inch baking dish. Place cereal in bowl and set it and dish aside. In a medium saucepan over medium-high heat, combine corn syrup, condensed milk, sugars, butter and sea salt. Allow mixture to come to a boil, while stirring continuously until a light golden brown, 5 to 6 minutes. Remove mixture from heat, stir in vanilla, and immediately pour over cereal. Stir to completely mix, and then evenly spread in prepared baking pan. Set aside to let cool, about 45 minutes. Invert and release from pan. Drizzle with melted chocolate and refrigerate until set, about 15 minutes. Cut into 16 bars.
Mix banana, honey, peanut butter and Nutmeg. Spread mix on bread and top with another slice, cut into triangles. Mix egg, creamer, half and half andvanilla. Dip bread into egg mixture. Heat butter in a skillet Cook sandwiches until brown about 1 minute on each side. serve with Syrup and / or powdered Sugar.
Add the vodka, lemonade and several ice cubes to the shaker and shake vigorously until chilled and frothy. Transfer the contents of the shaker to a rocks glass, add the club soda. (Add a few extra ice cubes if needed.). Shake on drops of bitters to top. Serve with a rosemary sprig "swizzle stick.
Prepare grill for indirect heat cooking. Place turkey, skin-side-up on the rack over drip pan or foil. Cover and grill turkey breast 1 to 1-1/4 hours or until meat thermometer inserted in the thickest portion of breast registers 170 degrees F. In a small bowl combine preserves and vinegar. Brush glaze on breast 1/2 before end of grilling time. Remove the turkey breast from the grill and let it stand 15 minutes. Slice breast.
Preheat oven to 325°F Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, buttermilk, oil and vanilla. Sift flour, baking powder, baking soda and salt over mixture; beat until just blended. Transfer batter to prepared pan. Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.
Preheat oven to 375 degrees F. Grease an 8-inch spring form pan. Sift together 2 cups flour, baking powder and salt. Set aside. Cream butter and sugar until fluffy, about 3 minutes. Beat in egg. Add flour mixture to wet mixture in 3 parts, alternating with additions of milk. Toss blueberries with the remaining 1/2 T of flour for even scattering. Fold in blueberries gently. Pour batter into prepared pan. Set aside. Combine topping ingredients with fork; sprinkle over batter. Bake for 1 hour. Test for doneness by inserting toothpick in center. If it does not come out clean, bake for an additional 5 to 10 minutes. Remove from oven and cool completely. Serve with whipped cream when cool.
You can assemble the night before so that the layers of bread, cheese and spinach soak up the egg-and-milk base, but it is not necessary. Remove crusts from bread. Spray an 11x7 inch glass baking dish with cooking spray. Cover bottom of dish with layer of bread. Use half of the prosciutto to cover bread in an even layer. Sprinkle with half of the feta and half of the provolone. Sprinkle with half of the green onions, half spinach, and half basil. Repeat with second layer of bread and the remaining ingredients in the same order. Cut remaining bread into 1/4 inch cubes and scatter evenly on top. Beat together eggs, half-and-half, and hot sauce until well blended. Pour mixture over layers. Press down firmly with a spatula. Melt butter and drizzle over top. Cover and refrigerate overnight or for at least 5 hours (optional). Preheat oven to 375 Farenheit. Uncover dish and bake until golden, about 1 hour.
In a medium saucepot, boil water and add salt. Add pasta, cook until al dente,about 8-9 minutes, and place into an ice water bath. In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools. To cool quickly, spread pasta on a baking sheet and place in refrigerator for about 20 minutes, or till cool. When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine. This is even better the next day!
Chicken: Mix the flour, cayenne, salt & Pepper together in a plastic bag. Paint the chicken with egg white and dust the breasts with the flour mixture. Melt the butter & oil in a skillet, over medium heat fry the chicken until cooked (apprx 8 minutes each side). Remove & Cool it. Slice into 1/2" strips. Vinaigrette: In a food processor or mini mixer combine the strawberry, Balsamic, tarragon, Splenda & light oil-whip until totally combined. Keep covered in fridge. Salad Preparation: Slice the cooled chicken across the breast into pieces apprx 1 1/2" by 1'2". Divide the spinach/lettuce mixture between four plates. Place the onion rings over the lettuce. Sprinkle on the feta cheese. Then place the chicken on top. Sprinkle on the blueberries. Let everyone add as much vinaigrette as they like to their salad. Enjoy!
Heat to boiling a large pot with 4 quarts of water in it. Once the water is boiling, salt it with 1 Tbsp of salt. Once the water returns to a boil add the pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Drain. Once you've started to heat the water, start working on the sauce. Heat olive oil in a very large skillet on medium heat. Add the chopped onion, Italian seasoning and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the onions are softened. Add the garlic, fresh thyme, season with salt and pepper. Cook for an additional minute, until the garlic is fragrant. Remove from heat and set aside. Heat a large cast iron pan on high heat. Salt the bottom of the pan generously. Once the pan is hot, break up small chunks of ground beef and add them to the pan, without stirring. (You may need to work in batches; do not crowd the pan.) You want the meat to get well browned. If the pan is too hot and the meat is burning, not browning, take the pan off the heat for a little, and reduce the heat to medium high. On our coil electric stove, it takes the high heat setting for the meat to brown sufficiently, but your stove may be different. Once the meat is browned on one side (a couple of minutes), use a metal spatula to flip the meat over to brown on the other side. At this point, assuming you are using a cast iron pan, you can remove the pan from the heat. The residual heat in the pan will finish cooking the meat. Use a slotted spoon to lift the meat from the cast iron pan and add it to the pan with the seasoned onions. Add tomato sauce. Use the edge of your metal spatula to break up the bigger chunks of meat into smaller pieces. Add basil. Add a teaspoon of sugar. Bring to a simmer on low heat, let cook, uncovered, for 15 minutes. Once the sauce has simmered for 15 minutes, adjust seasonings. Add salt and pepper to taste. Add a little more sugar if the sauce is too acidic. Add more tomato sauce if the sauce is a little dry. Stir in the cooked penne pasta. Sprinkle with chopped parsley. Serve immediately.
Preheat oven to 425 degrees. Combine orange juice, lime juice and curry powder in a 9 x 13 glass or ceramic baking dish. Drain tofu. Cut block of tofu horizontally into three pieces. Then, with pieces stacked on top of each other, cut tofu on the diagonal from one corner to the other. Repeat the cuts on the other two corners. You should have 12 triangles of tofu. Place tofu pieces in a single layer in the baking dish and turn to coat with the marinade. Bake the tofu for about 25 minutes, turning once, until the marinade is absorbed and the tofu is browned. Serve immediately or use cold or at room temperature as a sandwich filler.
Preheat oven to 350. In a skillet, saute the bacon until cooked through. Remove from heat and dab with a paper towel to remove excess grease. Chop into bacon bits and add to a medium bowl. Slice scallions width-wise and add to bacon. Add your shredded cheddar cheese, onion powder, garlic powder, and a pinch of salt and pepper. Toss to combine and evenly distribute between the two pie shells. To the same bowl, add your eggs and cream, salt and pepper and whisk to combine. Pour custard evenly over the filling in tart shells and bake for 30 minutes or until shells are golden-brown and custard is set.
Add cheeses to a bowl and blend well using a wooden spoon. Add capers and basil. Mix together. Season with sea salt and freshly ground black pepper if desired.
Put oats, honey, salt, and butter (if using) into a large bowl. Pour boiling water over and let sit till barely warm. Add yeast and flour, mixing well. Turn out onto floured counter and knead for 5 minutes. Add flour as necessary because this can be a sticky dough due to the honey and oats. Put dough back into bowl, cover with a cloth, and let rise for 1 hour. Turn dough out onto floured counter, punch down, divide into 2 loaves. Place loaves on a lightly greased cookie sheet (or 1/2 sheet pan), cover with cloth again and let rise for 45 minutes. Preheat oven to 375 degrees, brush loaves with milk and sprinkle with oats (if desired), and bake for 35 minutes.
Preheat oven to 325F degrees. Shake flour in the oven cooking bag. Place the bag in a 13x9x2 inch baking pan. Add BBQ sauce, onion and bell pepper. Squeeze the bag to blend ingredients. Cut the ribs into serving size pieces and place in the bag. Turn the bag to coat the meat with the sauce. Arrange ribs in a single layer. Close with a nylon tie. Make a few slits in the top of the bag. Bake 1 1/2 hours or until tender. Variation: add Ribs and Beans dinner ingredients. Note:The sauce will cause the inside of the bag to turn dark. Relax, it is not burning.
Preheat oven to 350°. Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create the "boats.". In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheeses and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half. Place back into the oven and cook for about 10 minutes, or until cheese is fully melted. Top with crumbled veggie bacon(along with salsa if desired), or enjoy straight from oven, serving 2 potato boats per person.
Cut the bacon strips in half length-wise (just leave in the package and cut with a knife). Cut the sausage into pieces that are about the same width of the bacon strips. Just toss the ends of the sausages. Wrap the 1/2-strips of bacon around the sausages and hold it in place with a toothpick. Place on top of a cookie sheet. Now I like to do these two ways: for a spicy kick shake a few pepper flakes on top of each sausage or for more of a sweeter flavor try a small sliver of candied ginger. Top each sausage with a loose 1/2 - 3/4 tsp scoop of brown sugar. The brown sugar will be used to gauge when the sausages are done. When it melts down and turns into a little volcano of brown sugar they are READY! If your grill is already full then put these in your oven at 300°F for approximately 45-60 minutes. Its nearly impossible to overcook these, but you do want to keep some of the molten brown sugar on top for flavor. So don't forget to give your guests this treat.
Cook pasta 8-9 minutes per package directions; drain. Meanwhile melt butter in saucepan; stir in cheese then milk; cook, stirring, over medium heat until almost boiling. Slowly add a small amount of hot mixture to eggs, stirring; pour tempered egg mixture into saucepan; cook, stirring, over low heat until sauce is hot; stir in bacon and pasta; toss until evenly coated.
Put all the ingredients into blender and hit the "Liquify" button.When it looks ready,pour and serve.
Mix the coffee and cardamom in a coffee filter and brew the coffee in your coffeemaker with the water. Heat the almond milk(or whatever milk you're using), sugar and chocolate syrup in a saucepan on medium heat. Pour the brewed coffee into the pan, stir, and then pour into four cups. Serve and enjoy!
combine all the ingredients except the pecans in a blender and blend until thick and smooth. Pour into a stemmed glass and garnish with pecan pieces. Serve immediately with a straw or spoon. This is not a beverage that can be sipped delicately!
To make the batter in a blender, combine the flour, eggs, milk, salt and a few grindsings of pepper in the blender jar, and blend at high speed for 2 to 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds. (To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy). Refrigerate the batter for at least 1 hour. Preheat the oven to 400*. Place the sausages side by side in a heavy 10 to 12-inch skillet, and prick them once or twice with the tines of a fork. Sprinkle them with 2 Tblsp. of water, cover the pan tightly, and cook over low heat for 3 minutes. Then remove the cover, increase the heat to moderate, and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and the sausages have begun to brown in their own fat. Arrange the sausages in a single layer in a baking dish or tin about 6 by 10 inches and 2 inches deep, and moisten them with 2 Tblsp. of their drippings. Keep them at least and inch apart. Then pour the batter over them and bake in the middle of the oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown. Serve at once.
In a large saucepot add potatoes and enough water to slightly cover potatoes. Place pan of potatoes over medium heat and cook until potatoes are almost fork tender ( about 15 minutes ). Drain potatoes, place potatoes in refrigerator and chill for 1 hour. Fry bacon and set aside and when bacon is cooled, crumble. After potatoes are chilled, mix together remaining ingredients including crumbled bacon and pour over potatoes. Mix gently together potatoes and mayonnaise/bacon mixture. Chill potato salad for at least 2 more hours.
Spray 3 1/2 to 4 quart slow cooker with cooking spray. In cooker mix all soup ingredients except cilantro. Cover and cook on low heat setting for 6 to 8 hours. Stir in Cilantro and increase heat setting to high. Cook 15 minutes longer. Serve with the garnishes, or add your own twist to this with your favorite items. ***Note***. So you have last minute dinner plans and didn't start this in the slow cooker? I have made this in a large soup kettle on the stove allowing to cook for approximately 3-4 hours and still wound up with the same delicious and tasty soup. Give it a try either way.
Cook potatoes in water with chicken bouillon cubes until potatoes are done. Saute onion and garlic in butter until onion is soft, add spinach or kale to onion and garlic if using. Wilt greens. To chicken broth, add black pepper, parsley, red pepper, sausage, and mushrooms if using. Add onions, garlic, and spinach to soup and stir to combine all. Simmer for 10 to 15 minutes. Before serving, remove soup from heat and stir in sour cream and parmesan cheese until thickened and combined. Note: You may use as little or as much spinach or kale as you would like.
Layer ingredients in very large bowl. 1/3 of each ingredient, follow with another 1/3 and then the final 1/3. Fold together carefully. Season with salt and pepper. Keep cold.
Coat the bottom of a baking dish with some of the butter, arrange the pineapple slices and bake at 450F for about 15- 20 minutes. Divide the rest of the butter into the center of the pineapple slices. Drizzle with the balsamic and bake for a further 5 minutes. To serve, fill the hole with the fresh goat cheese (or another very creamy cheese) and pour some of the cooking liquid over it, then drizzle with honey. Allow to cool to at room temperature before serving.
Preheat oven to 375 degrees F. Grease a five-cup ring mold with non-stick spray. (It is not essential that you use a Trois Freres mold ) Beat egg yokes and 1/2 cup sugar in a large bowl until they are thick, pale and smooth (about 5 minutes). Add 1 egg white ( a scant 1/4 cup) to yoke mixture and beat inches With clean, dry beaters and in a separate bowl, beat remaining egg whites until they form stiff peaks. Beat in remaining 2 tablespoons sugar to fortify and gloss the peaks. Sift and stir rice flour into yoke mixture. Stir in extract followed by a third of the egg whites (use a plastic or wooden spatula) Gently fold in remaining egg whites. Gently fold in melted butter. Pour batter evenly into lightly browned and a skewer inserted in cake tests clean. Remove from oven and let cool for 10 minutes. Invert cake onto cooling rack . Let cool completely before brushing cake with warm jam, dusting with toasted crushed almonds and pressing candied pieces into top and sides. Cake is best served same day it is baked but keeps well under plastic bowl at room temperature.
Cut steak into strips. Slice onions into rings and fry with garlic. Add steak and finish when onions are brown. While frying mixture, cut buns halfway open and top one side with 2 slices mozzarella Toast buns till cheese is melted. Fill buns with steak mixture and top with desired amount of ranch dressing and pepper to taste. Serve hot and enjoy!
Heat oil in large nonstick skillet over medium-high heat. Add bell pepper, ginger and garlic and saute 1 minute. Add all mushrooms and saute until brown and tender, adding 2 to 3 tablespoons water if mixture is dry, about 10 minutes. Add spinach and green onions and stir until spinach wilts, about 2 minutes. Stir in soy sauce. Season to taste with salt and pepper. Transfer to bowl. Serve, passing lemon wedges to squeeze over.
In a large skillet or wok, stir fry the chicken pieces in oil until juices run clear. remove and keep warm. In the same pan, stir fry the carrots and bell pepper until crisp-tender. In a large serving bowl, toss the spinach, green onions, and cilantro; set aside. In a blender, combine the dressing ingredients and process until well blended. Add chicken, carrots, bell pepper, and dressing to the spinach bowl and toss to coat evenly. Serve immediately.
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside. Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; saute 2 minutes. Add chicken and carrots; saute until chicken is golden brown and cooked through, about 5 minutes. Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute.
Combine all ingredients in top of double boiler over hot (not boiling) water. Beat with a rotary beater or hand-held electric mixer until mixture holds its shape (about 7 minutes). Spread while still warm over cooled cake.
Boil sugars& water together. Add corn syrup& flavorings, to taste.