HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat your oven to 400*. In a medium bowl, mix the butter/margarine, 1/2 cup powdered sugar and the lemon extract. Stir in the flour and salt. If the dough is too soft, refrigerate a few hours until it's firm enough to shape. Shape dough into 1" balls. Place about 1" apart on ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in granulated sugar. Bake 8-10 minute or until the edges are light brown. Immediately remove from the cookie sheet to cool. Put the cookies together in pairs with the filling and then dust with the powdered sugar. For the Filling: Mix the sugar and cornstarch in a 1 quart saucepan. Stir in the remaining ingredients. Cooking over medium heat, keep stirring constantly until the mixture thickens and comes to a boil. Boil 1 minute, stirring all the while, then cool. Enjoy!
Dice chicken into small cubes or strips which ever you prefer. salt and pepper chicken and lightly coat in plain flour. Place chicken in a hot pan with olive oil and brown in batches removing from pan to pat excess oil off with absorbent paper. Slice bacon rashers into strips and place in pan with roughly diced onions and cook untill onions are almost tender. Add browned chicken pieces back to the pan and toss amongst the bacon and onion. Add 1 cup of chicken liquid stock to 1/2 cups of apricot nectar. (add liquid as desired in this ratio to obtain desired thickness of casserole)Let simmer for 3-5 mins and thicken with cornflour if desired. serve over rice or beside side dish of stir fried vegetables.
Grease a 9 x 13 inch pan. Arrange 15 graham cracker squares evenly in pan. In a large bowl, combine milk and pudding mixes; blend at low speed until well blended (about 2 minutes). Let pudding stand for 5 minutes or so. Fold Cool Whip into pudding and spread half of mixture over graham crackers. Top with 15 more graham cracker squares, remaining pudding mixture and remaining graham cracker squares. Refrigerate at least 6 hours or overnight. Carefully spread frosting over top. Cut into squares and serve. Store leftovers in refrigerator.
Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan. Melt the butter, 8 ounces of the chocolate chips and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. (It is very important to allow the butter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.). In a medium bowl, sift together 1/2 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan. Bake for 35 minutes, until a toothpick comes out clean. Don't overbake! As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
Peel carrot lengthwise with a vegetable peeler. Stack carrot slices and cut into very fine long julienne strips. In a bowl, mash the garlic with the sugar. Add remaining ingredients and carrot slices and mix well.
Saute onions, bell peppers, 1/2 of the green onions and 1/2 of the parsley in oil until onions are transparent; add tomato paste, tomatoes with chilies, sugar and water and cook on low heat for 3 to 4 hours. Add shrimp, remaining green onions, parsley, slat and cayenne pepper; continue to cook for about 20 minutes. Serve over cooked rice.
In a mixing bowl, whisk the eggs and sugar together until light and frothy. Add the milk, yogurt, vanilla, and melted butter; whisk gently. In another mixing bowl, add the flour, baking powder, salt, and cinnamon. Add the milk mixture to the dry indgredients; stir just until moistened. Gently fold in berries. Spoon batter into greased muffin cups; muffin cups should be 3/4 full. Bake at 375 degrees for 25 minutes or until pick comes out clean. Remove muffins from pan and cool on a wire rack.
Lightly grease cookie sheet or use parchment paper or a silicon mat. Preheat oven to 375 degrees. In large bowl, mix flours, cocoa, sugar, baking powder, baking soda and salt with a whisk. With pastry blender incorporate the butter into the flour mix using a pastry blender or your fingers until the mixture looks evenly crumbly. Stir in Chocolate chips. In a medium bowl whisk together the milk, vanilla and the egg. Add the wet ingredients to the flour mixture and stir until evenly moist. Mine was very moist but if yours is not add a tablespoon or two more of milk. Place some flour mixed with cocoa powder onto a flat surface and turn out the dough. Divide dough in half and pat each half into 6 inch circles. Cut the circles into 6 wedges, like a pie. My dough was so moist this was difficult and at this point I was wondering what I did wrong. Place wedges on baking sheets and bake for 17 to 20 minutes. I baked mine for 20 thinking they would take longer to cook as they were so moist but the were perfectly baked at 20. To make a glaze, melt 2/3 cup of semi sweet chocolate chips with 1/4 cup half and half in a small bowl in the microwave. Or use some Nutella.
Prepare topping with milk and vanilla according to package directions on box and chill. Cream together cream cheese and sugar. Add pineapple and nuts. Fold in whipped topping then fold in strawberries. Chill 3 hours. Garnish with whole strawberrys.
Brown beef and drain. Mix all ingredients in crockpot and cook on low. It's ready to eat when the cheese is fully melted. Serve on dollar rolls with pickles.
Sieve the first three ingredients into a bowl (or processor bowl), then add the margarine, caster sugar, beaten eggs, and milk, and beat until combined. Tip into two well-greased 8" round baking tins, and bake at 160 degrees C for about 50 minutes. Test with a skewer - when it comes out of the cake clean, the cake is done. Cool on a wire rack, and finish with icing of your choice.
in a saucepan melt butter and cheese. grease a 13 inch baking pan. stir together sugar and cocoa. thn add cheese mixture. add vanilla and nuts. mix well and spread in pan then cut into squares.
Cook pasta according to package directions; rinse in cold water; drain. In a small bowl, mix together the mayo, honey and mustard. In a serving bowl, add the pasta, ham, celery, and cheese; stir to combine. Add the dressing mixture; toss to coat. Season with salt and pepper if desired. Serve now or chill and serve later.
Put pork, soy sauce, vinegar, garlic, pepper, water, and bay leaf in a pan. Boil in medium heat until half the water has evaporated or until meat is tender (You can add more water if longer boiling time is required). Take out the pork from the sauce. Sprinkle sugar over pork then fry until brown in hot oil. Put back in the sauce then simmer for 10 minutes.
Preheat oven to 350°. Mix butter, sugars, vanilla and 2 eggs in large bowl. Stir in the flour one cup at a time, Add the baking soda and salt. Add the 3rd egg to the mixture. Stir in 2 cups of Swirled Chocolate Chips. Drop dough by balling up in your hand to a small palm size Place any additional chips on top. Bake 15-18 minutes or until light brown. Cool slightly. Remove from cookie sheet. Cool on wire rack or plate.
Preheat oven to 350 degrees. Place trout fillets in a greased shallow baking dish. In a small bowl, combine sour cream, Parmesan cheese, lemon juice, onion, and salt; spread over fillets. Sprinkle with paprika. Bake 20-25 minutes or until fillets flake easily with a fork.
You will also need: Strings and 6 phrynium leaves or aluminum foil can be used as substitute. Steam or boil mung bean with half a tsp of salt until soft, may take up to 45 minutes depending on how large your steamer is. Smash bean thoroughly. Place 2 leaves in one direction, slightly overlapping, then 2 perpendicular, also overlapping, and the last layer like the first. If use aluminum foil, place them crossing each other. Place half of the rice on the leaves, topped with half of the mung beans. Lay the pork on top of the beans, and then add the last of the beans followed by last of the rice. Fold the leaves/foils over the cake very tightly into a square, use string to secure the cake. Place in a large pot, cover with water and boil for about 6 hours. Add water every hour if necessary. After 6 hours or so, remove the cake, submerge it into cold water for a few minutes. The cake lasts up to 10 days on a cool dry place. The easiest way to cut up the cake is to open it and use the string to cut it up into 8 portions. Best served with pickled onions.
For the couscous: Directions. In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.). For the chicken: Preheat oven to 400 degrees F. Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper. Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes. While chicken is baking, make the sauce. For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, turn off heat, add the butter and stir to combine. To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.
In a Dutch oven or large deep skillet over medium-high heat, heat oil until hot. Add chicken pieces a few at a time, being careful not to crowd them. Cook on all sides until well browned. Transfer chicken to a platter. Repeat until all chicken is browned. Discard all but 2 T. drippings from Dutch oven. To hot drippings remaining in Dutch oven, add onion, celery, and garlic; saute over medium-high heat until tender, about 5 minutes. Stir in flour, sugar, cumin, paprika, salt, black pepper and cayenne pepper until blended. Add chopped tomato, then gradually stir in orange juice. Increase heat to high; bring mixture to boiling, stirring constantly. Return chicken pieces to Dutch oven. Reduce heat to low; simmer covered until chicken is tender, about 30 minutes, turning chicken once. Add orange slices and olives to chicken. Simmer uncovered 5 minutes longer. Meanwhile, prepare couscous. In a small saucepan over high heat, bring water, butter and salt to boiling. Stir in couscous; cover. Remove from heat and let stand 5 minutes. With spoon, remove and discard any fat that has accumulated on the surface of the orange sauce. Uncover couscous and fluff with a fork. Transfer couscous to a large serving platter, making a well in the center. Transfer chicken onto couscous, arranging in a decorative way. Spoon sauce remaining in Dutch oven over the chicken pieces. Garnish with sprigs of crisp watercress and orange slices.
To make chili honey, take the honey and place 4 chilies (I roasted them slightly first) and then place in a jar overnight. If you want, you can puree some of the chilies with the garlic for a extra kick. For the Brittle: Line 2 baking sheets with parchment or waxed paper. Combine the water and sugar in a large nonstick heavy-bottomed saucepan over medium-high heat. Stir to dissolve the sugar, 4 to 5 minutes. Add the corn syrup, honey, and salt, and stir constantly and slowly with a wooden spoon until the mixture comes to a gentle boil, about 2 minutes. Continue stirring until the mixture reaches 290°F on a candy thermometer. Remove the pan from the heat. Add the butter, garlic puree, and baking soda and stir until the butter is completely melted, about 1 minute. Pour the mixture onto the baking sheets, being careful as it is very hot, and spread it evenly with a rubber spatula. Let cool completely. Break the brittle into shards.
Combine pineapple, pecans, sour cream and sugar, set aside. Dissolve gelatin in boiling water. Add ice cubes and stir until gelatin thickens. Fold in strawberries. Spoon half the mixture into 6-8 parfait glasses. Chill until set. Add pineapple mixture and top with remaining gelatin. Chill until set. Garnish with additional strawberries.
In a slow cooker, mix salsa, taco seasoning, lime juice and cilantro. Add chicken. Cook on low for 8-10 hours. Remove chicken and shred. Serve with a whole wheat tortilla and favorite toppings.
Bring water to boil and add carrots. Cook 5 minutes and drain. Place garlic, cilantro and rest of ingredients in a food processor until combined. Spoon mixture over carrots and toss to coat. Serve warm or room temperature.
CHICKEN: Pound thin each chicken cutlet. Salt and pepper both sides. Place panko bread crumbs in a dry pan and toast until golden brown. (Toast enough to cover the cutlets.). Add only enough olive oil to bread crumbs so that they start to stick together. Prepare beaten eggs in one pan, and flour in another pan for dredging. Coat the chicken in flour, then the egg, then finally coat completely in toasted bread crumbs. Spray a grill pan or regular baking sheet with oil. Bake at 400 degrees for 25 minutes. SAUCE: Combine worcestershire sauce, ketchup, sugar, soy sauce, paprika, white pepper, and garlic powder in a pot and bring to boil for a few minutes, then let cool. If a thicker sauce is desired you can combine 1/4 cup of cold water with approximately 2 teaspoons of cornstarch and add it to the boiling pot. Serve the chicken with the katsu sauce and enjoy!
Preheat the oven to 160c/gas3. Heat the oil in a large frying pan (preferably non stick). Seal the chicken on both sides - it will turn white. Place in casserole dish. Add the megez, pepper and garlic to the pan and cook for a few minutes, keep stirring. Add the tomatoes and the stock then bring to the boil. Pour the tomato mixture over the chicken, cover with a tight fitting lid and place in the oven to cook for 1 hour. Remove the casserole and take out the chicken. Blend the cornflour with 1 tbsp cold water to form paste, add 2tbsp of the gravy to the cornflour and stir into the casserole. Heat gently on the stove top, stirring well until slightly thickened or return to the oven for a further 5 minutes. Return the chicken to the casserole dish and add the olives. Remove rosemary sprigs before serving.
Preheat oven to 350 degrees F. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside. Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture. Combine caramel topping, water and 2 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish. Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes. Spoon caramel-apple mixture from the pan over each portion.
Cook pasta according to directions on the box. While frying your bacon, defrost spinach in the microwave according to directions. Saute onion in olive oil until tender; add the garlic and saute two more minutes. Add the spinach to the onions. Crumble the bacon and add to the mixture. Turn the heat to low to keep spinach mixture warm while the pasta finishes cooking. When pasta is cooked, drain and place in shallow bowls, spoon spinach mixture over pasta and serve. Serving Suggestion: Sprinkle grated cheese over top.
Soak the chickpeas overnight in cold water. Add the bay leaf and 2 teaspoons of salt, cover and cook over a medium flame until the chickpeas are tender (about 1 1/2 hours), adding more water if necessary. Drain well. In a small mixing bowl put the egg yolks and into this, beat the oil and vinegar with a wire whisk. Stir in the onion, garlic, 2 tablespoons of the parsley, capers and chickpeas. Refrigerate overnight. Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.
Heat skillet over medium high heat, spray on cooking spray, and layer Potatoes. Season with Salt and Pepper. Cook until they start to brown. DO NOT BURN! Lower the Heat to Medium. Add the scallions, green chilis, canadian bacon, and parmiggiano cheese (use a potato peeler to make thin strips). Add a bit more salt and pepper to season to your taste. Cook for about 2-3 minutes. Add the canadian bacon. Drop the Cream Cheese in randomly across the pan by teaspoon full. Toss the mixture to incorporate all ingredients. Add Egg Substitute and Cheddar Cheese. Lower Heat to Medium Low. Cook for about 3-4 minutes while the egg begins to set on the bottom. Place the Pan in a 375 degree oven for about 10 more minutes until egg is fully set. Remove from the oven and serve. I would recommend serving with a cheddar cheese sauce, but we are trying to keep it healthy these days. Also, I'd love to try it with butter (instead of the non-stick cooking spray), real eggs, and full fat cheeses.
Heat 3 tablespoons of the olive oil in a large, deep skillet. Add the eggplant cubes and cook, stirring, until golden brown, about 15 to 18 minutes. Meanwhile, cook the ziti according to package directions. When it is al dente, drain. Remove the eggplant from the saute pan. Add the garlic and the onion, along with the remaining 1 tablespoon of olive oil, and cook for 3 minutes, stirring. Add the tomatoes and crush them with your fingers. Add the cooked eggplant cubes and the olives. Cook and stir 15 minutes, until sauce is thick. Season with salt and pepper. Stir in the basil. Cook 2 minutes. Add the ziti to the sauce and stir to combine. Serve hot.
Combine all ingredients. Place in bowl. Chill for at least one hour. Serve with crackers or toasted and sliced French bread.
Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes. Heat a large skillet over high heat. Add oil, swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side. Pour cauliflower mixture in a blender. Add 1/2 t salt, butter and cayenne. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve scallops over puree.
Place chuck roast in the crock pot and pour cola over the top of it. Mix water with the mesquite marinade packet and pour over the top of the roast. Cook 8 hours on low.
Preheat the oven to 200C. Brush a large baking tray with olive oil to grease. Divide the asparagus into 8 bundles, and place a slice of goats cheese on each. Wrap 1 slice of proscuitto around each bundle to secure the cheese. Place on the greased tray, and brush each bundle with some of the extra olive oil. Roast in the preheated oven for 7-8 minutes or until just tender. DRESSING: Meanwhile, heat the macadamia oil in a medium non-stick pan over medium heat. Add the nuts and cook, stirring for about 2 minutes or until the nuts are golden. Remove pan from heat and stir through remaining ingredients. Place 2 bundles of asparagus on each serving plate, and spoon the warm dressing over. Serve immediately.
Cream sugar and butter together add eggs, bananas and sour cream; mix well, sift flour, salt, baking powder and soda. Stir into banana mixture. Pour into prepared loaf pan bake for 50 minutes at 375°F. This recipe lends itself well to doubling.
Put into your machine as your directions suggest. I usually put water, butter, salt and sugar in first. Then I add the flour, dry milk powder and potato flakes. I make a little well on top and add the yeast to that. Set the machine for 2lb loaf. medium crust and let it do it's thing. Enjoy. Please let bread cool completely before cutting.
Adjust rack to lower third of oven; preheat oven to 350 degrees. Grease and flour a 10-inch angel food tube pan. For best results, have all ingredients at room temperature. Sift together the flour, spices, baking powder, baking soda and salt; set aside. Using an electric mixer, preferably with a paddle attachment, beat the butter at medium speed until creamy and smooth. Add the brown and granulated sugars; beat until light. Add the eggs, 1 at a time, beating well after each addition. Reduce mixer speed to low; add the pumpkin puree and polenta. Add the flour mixture to the pumpkin mixture alternately with the milk, ending with the dry ingredients, and stir just until well blended. Pour the batter into the prepared pan, spreading it evenly. Bake for 55 to 65 minutes, or until a cake tester comes out free of raw batter. Remove the pan from the oven and place on a wire rack. Let the cake cool in the pan for about 10 minutes. Invert the cake onto the wire rack; remove the cake pan. Let the cake cool completely before slicing.
FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan. In a large mixer bowl, cream butter & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition. Stir in the vanilla & orange zest. In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream. Fold in the cranberries, then pour the batter into the prepared pan & bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack. FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth. Add the butter, then bring to a boil over medium heat, stirring constantly. Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla. Serve warm over the cake.
Preheat oven to 350. Arrange almonds on a cookie sheet and toast for 5 minutes. Mix mayonnaise and ketchup together. Toast Pumpernickel bread. Spread mayonnaise mixture on the toasted bread. Layer turkey& bacon. Top with toasted almonds. Optional: Lettuce and Tomato can also be added.
Drain tofu (i pressed gently between paper towels). Cut into bite-sized cubes. Toss with cornstarch, coating the cubes. Sprinkle a little salt and pepper. Heat some oil (about 3-4 tablespoon, just ensure pan is coated). Fry the tofu cubes in batches, making sure all sides are lightly browned. Drain on paper towels, then sprinkle with salt and pepper if desired. Sauce: Heat the milk in small saucepan (you can make sauce in microwave too). Add peanut butter, stirring well. Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - it will be great! Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.
Heat a large saucepan and add oil and add onion and garlic and fry for 3-4 minutes,. Then add diced Eggplant. Add the red pepper and tomato paste. Stir in the tin tomatoes (chopped up), stock and water and basil lastly. adding Beans (fresh and tinned) salt and pepper. Transfer into oven dish and cover with tinfoil. Bake for 20 minutes at 150°C. Nice either served with pasta or couscous, and crusty bread.