HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Coat bottom ONLY of 8" square pan with cooking spray. Spoon flour into dry measuring cup, level with knife. Combine flour, chocolate chips and baking soda Combine sugars and remaining 5 ingredients in bowl, stir til blended. Add flour mixture, blend again. Spread batter in bottom of pan. Bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Combine potatoes, onion, parsley, salt and pepper in bowl; mix well. Arrange 1/3 of the noodles in 9 x 13" pan. Spread with 1/2 of the potato mixture, dot with 1/3 of the butter and sprinkle with about a 1/2°C of each of the above cheeses. Continue to layer with 1/3 of the noodles, spread with remaining potato mixture, 1/3 of the butter and another 1/2°C of each cheese. End with remaining noodles, butter and cheese and then sprinkle top with a little parsley. Bake at 350 degrees for 30 minutes (20 minutes covered and 10 minutes uncovered). Enjoy!
Fill large pan with water and stir in sugar. Bring to boil. Add brussel sprouts. (the sugar takes the bitterness out of the brussel sprouts.) Cook until brussel sprouts are tender when stuck with fork. Drain and put into large casserole dish. (I use one that measures 9 x 13). Dice onion and slice mushrooms. Place in large skillet with butter. Saute until onion and mushrooms are both tender. Dump (with the butter) onto the brussel sprouts. Add pimentos to brussel sprouts. Then add about half of both cheeses. Toss to evenly mix ingredients. Spread evenly through dish. Sprinkle with remaining cheese. Cover with aluminum foil and bake at 350 degrees for about 40 minutes or until cheese is throughly melted.
Seperate the stems and leaves of the chard. Wash the stems and cut diagonally into 1-inch pieces. Wash the leaves in 2 changes of water as they can be sandy. Spin dry and coarsely chop the leaves. Heat the oil in a wok or large pan. Add the stem pieces and a pinch of salt and stir-fry until tender, about 5 minutes. Add the leaves and cover. Steam until leaves wilt, stirring occasionally. If mixture is too wet, uncover and cook off excess liquid. Transfer to an oven proof casserole and set aside. Preheat oven to 350°F. Prepare a Sauce Veloute. Melt butter in a saucepan. Add flour and cook, stirring for 3-4 minutes. Add 1/4 cup stock, stirring to form a paste. Continue adding stock, a little at a time, stirring to incorporate before adding more stock. This will prevent lumping. When all the stock has been added, season with a dash of Old Bay and a grinding of pepper. Continue to cook, stirring, until the sauce is thick enough to coat the spoon. Remove from heat, stir in nutmeg, whisk in cheese, pour over chard. Finish in oven 20-25 minutes.
Heat oil in a 14 inch flat-bottomed wok or very large frying pan over medium-high heat. Add pork and cook, stirring until browned, 8-10 minutes. Add garlic, ginger, and chile paste. Cook, stirring, until fragrant, about 1 minute. Add sugar, soy, and vinegar. Cook, stirring, until sugar dissolves. Add 6 cups water and bring to a boil. Reduce heat to medium and cook until pork is very tender, about 2 hours. Return to boil, add cornstarch mixture, and cook, stirring, until slightly thickened, 1-2 minutes. Keep soup warm. Bring a large pot of salted water to a boil and cook noodles until tender, 3-5 minutes. Drain and divide between 6 large serving bowls. Ladle soup over noodles and garnish with scallions and pickled chiles.
Heat oven to 350F/180C degrees. Lightly coat a 9-inch pan with butter and sprinkle with cake or bread crumbs. In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Add the lemon zest and mix well. Beat in the eggs one at a time along with the vinegar and vanilla until well incorporated. In a separate bowl, whisk together the flours and baking powder. Add to the butter mixture and combine at low speed until thoroughly mixed. Transfer to the prepared pan, smoothing down the top. Arrange the plums, cut side down, in a decorative pattern on the surface of the batter. Pushing down lightly on the plums. Bake 35 minutes or until a toothpick tests clean. Remove to a wire rack and let cool 20 minutes. Unmold and serve dusted with confectioners' sugar, if desired.
Brush marinade on the mushroom and the red onion slices on both sides and grilled them until they are pliable but still firm about 3 mins a side on med heat. Remove on plate and allow to cool slightly. Dice them in small pieces and add to mixture below. Reserve marinade for brushing later. Drain rinse and pat dry beans and mash them with a potato masher. Add the carrot, garlic, pepper, ketchup, herbs and egg and mix well. Start adding the bread crumbs a few tablespoons at a time and add until the mixture will stick together without sticking to hands if you roll it. Make patties and arrange on plate and put in fridge until ready to cook or you can begin to cook on the grill on medium immediately. Brush grill with olive oil and warm it up on med heat. With the leftover marinade brush it lightly on the tops and put this side down first on the grill and brush to tops for when you will flip them. Grill on each side for 4 mins Add cheese and whatever other condiments you might like and hope you enjoy.
In the morning, combine 2 tablespoons of salt with 1 cup of water in a large bowl and stir to dissolve salt. Add chicken to bowl and cover with water. Place ice cubes over all and refrigerate until ready to use. Preheat oven to 400°. Remove chicken from brine and pat dry completely. Place oil in roasting pan large enough to add chicken in one layer. Combine flour and seasonings in a plastic bag and add chicken pieces two at a time and shake until coated. As you take them out of the bag, shake them to remove excess flour. Lay chicken pieces in roasting pan, skin side down and oven fry until brown and crisp, about 40 minutes to an hour, turning once. Using a spatula, remove chicken pieces from pan onto paper towels to drain.
Melt butter in saucepan over medium heat and do not take your eyes off it. Watch it carefully as it begins to separate and brown and smell richly nutty. Immediately remove from heat and allow to cool to room temperature. Cream the cooled butter and make sure to include all the rich goodness from the bottom of the saucepan. Add the icing sugar and slowly cream together. Add the flour and mix just until incorporated. Add the ginger and mix just until evenly distributed in dough. Turn the dough out onto an 18" x 12" sheet of parchment paper. Form into an 18" long and 1 1/2" diameter round or rectangular log. Wrap in the parchment paper and refrigerate for 2 hours. Working fairly quickly, remove from parchment paper and with a sharp knife slice into 1/4" disks or rectangles and place 1/2" apart on parchment papered baking sheets. Bake 8-10 min at 375°F (190°C) until bottoms are just turning golden. Cool on rack and keep in airtight container or freeze and serve as needed.
Use heavy skillet with a tight lid to boil sugar, water, and karo (400*F.) until it spins a thread 1 foot long. Add raw spanish peanuts and vanilla. Stir gently until peanuts crack or pop. Stir until light beige, not gold or tan. Remove from heat. Add 2 scant teaspoons baking soda. Stir quickly and pour onto greased cookie sheet.
Brown ground beef and drain off fat well. Mix all ingredients together in crock pot. Cook on Low for 4 - 6 hours. This soup freezes well and taste better when reheated.
Preheat oven to 350°F. In large skillet, heat butter and olive oil. Wash and drain scallops; pat dry, and saute until lightly browned. Remove from pan and put aside. In same skillet with scallop juices and remaining butter and oil, saute onions until tender, about 5 minutes. Add garlic, basil, tomato, and capers. Cook about 2 minutes longer until heated through. Remove from pan with slotted spoon. In large bowl, beat eggs, cream, salt and pepper. Add vegetables and swiss cheese. Stir well to combine. Generously grease a 10-inch pie pan (or a 2 quart casserole dish); sprinkle with bread crumbs. Arrange scallops on bottom. Pour egg mixture over top. Bake in preheated oven until lightly browned and firm, about 35 to 40 minutes. Slice in wedges and serve hot.
Pre-heat oven to 350 degrees. Beat sweet potatoes, reserved syrup, and next 6 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Combine 1 1/4 cups brown sugar and next 3 ingredients with a fork. Sprinkle evenly over top of sweet potato mixture. Bake uncovered at 350° for 30 to 35 minutes. Take out of oven, scatter marshmallows evenly on top, slightly pushing down to steady them, and bake for additional 10-12 minutes, or just until marshmallows are lightly golden on top.
For Cake -- In mixer, combine egg whites and sugar, then add vanilla and walnuts -- When well combined add flour. Pour evenly into 4-13x9 banking pans and bake at 380 degrees for about 12-15 minutes then let cool completely. For Filling -- Whip butter and set aside -- In large saucepan combine Chocolate, sugar, shredded walnuts, and vanilla until chocolate is melted and everything is incorporated. Set aside to cool -- Once cooled combine with the whipped butter -- You don't want the butter to melt so do not add them together while hot. Then layer together to form cake and sprinkle with additional shredded walnuts!
Melt 1 tablespoon butter with oil in heavy large pot over medium heat. Add onions and saute until soft, about 5 minutes. Add potatoes and 2 cups water; bring to boil. Cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes. Uncover and simmer until almost all water evaporates, about 5 minutes. Remove from heat. Add creme fraiche and 1 tablespoon butter. Stir gently to blend, being careful not to break up potatoes. Season with salt and pepper. Can be made 2 hours ahead- Let stand at room temperature and rewarm over low heat before serving. Sprinkle with parsley.
Butter large baking sheet; set aside. Combine brown sugar and syrup in 2 quart heavy saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a full boil [4 to 9 minutes]. Add butter; continue cooking, stirring occasionally, until candy thermometer reaches 300 or small amount of mixture dropped into ice water forms a hard brittle strand [10 to 18 minutes]. Remove from heat; stir in cashews and baking soda. Immediately pour mixture onto prepared baking sheet, spreading evenly to 1/8 to 1/4 inch thickness. Cool completely. Break into pieces. Store in container with tight-fitting lid.
Preheat oven to 350 (or prepare grill if you prefer). Lay out butterflied leg of lamb - fat side down - on a pan with a rack. Mix remaining ingredients in a small bowl, and lightly coat both sides of the meat. Bake on center rack of oven for 50 minutes for rare, 1 hour for medium, or to your preference. Medium rare to medium for best taste.
Separate the eggs, then beat the whites until they reach the soft peak stage. Set aside. sift together the flour, salt, and powder. blend the egg yolks, milk and oil into the flour mixture until well mixed. carefully fold in the egg whites. carefully stir in the blueberries--the more movement the berries have in the batter, the more likely they are to turn the batter purple. spoon onto a greased waffle iron. cook until done.
Use frosting or melted sugar (see recipe - http://www.food.com/recipe/melted-sugar-houses-442917) to glue the candy together.glue-forcandy-. Take the large black & green gumdrops and turn upside down then slide onto lollipop stick. Press hard so the lollipop stick pocks through the gumdrops. Take the black shoestring licorice and wrap around gap between black and green gumdrop. Use frosting or melted sugar to glue it onto place. For the arms apply sugar glue to one of the sour green candies and attach to large green gumdrop on the right. Repeat this for the left arm. For the shoulders cut the tops off of two small green gumdrops and apply where the sour green candies and large green gumdrop meet. For the legs take the two cut small green gumdrops, turning upside down apply sugar glue and attach to the bottom of the large black gumdrop. For the feet take the two soft licorice drops and attach with sugar glue to the cut portions of the small green gumdrop legs. For the face take the remaining small green gumdrop and attach the green coated licorice mini tothe top of the gumdrop. Take two small white sprinkles and press into the small green gumdrop for eyes. For the mouth cut a small half inch portion of the red shoestring licorice and attach to the small green gumdrop face with sugar glue. Attach the head to the top of the large green gumdrop. Enjoy!
Toss apple with lemon juice. Stir together with remaining ingredients. Add salt and pepper to taste. Chill for at least 30 minutes (optional). Serve on thick sliced bread, crackers, or a bed of lettuce.
Mix peanut butter, garlic, ginger, soy sauces, sesame oil, Sriracha and broth. Place frozen chick breast in bottom of Crockpot and pour peanut sauce over breasts. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken and add back about 1/4 cup of the peanut sauce. Serve on lettuce with green onions and peppers (or any other Thai fixings).
Line cookie sheet with waxed paper. Arrange candy canes on waxed paper in groups of 2 with ends touching to form heart shapes. Place candy coating in 2-cup microwave safe measuring cup. Microwave on Medium for 2-3 minutes, stirring once halfway through melting time. Stir until melted and smooth. Spoon or pipe candy coating into centers of hearts to fill spaces. Sprinkle with crushed candy. Cool 30 minutes or until set.
If you are using leftover, cooked white rice, skip this step and go to Step 2. In a covered saucepan on the stove top, bring 2 cups of water to a boil. When the water reaches a full boil, stir in the rice. Stir to bottom of pan a few times to make sure all rice is moistened and not sticking on the bottom of pan in lumps. Return water to a boil. Reduce heat to a very low simmer, place lid on pan and simmer for 20-minutes. Place cooked rice a in large bowl. Set aside until needed. Scramble eggs in skillet on stove top with 1 Tbsp of butter. After eggs are cooked, chop the scrambled eggs into pea size bits with spatula. Stir the chopped scrambled eggs into the bowl of cooked rice along with the thawed peas and carrots and diced white onion. Stir until mixed uniformly. Melt 2 Tbsp of butter over medium heat in a large skillet on the stove top. When the butter is melted and heated to sizzling, add the rice mixture to the skillet. Stir and saute the rice mixture for a minute or two. Mix the soy sauce with sesame oil in a cup and sprinkle evenly over frying rice mixture in skillet as it cooks. Saute rice mixture for 6 to 8 minutes, stirring and turning frequently with a spatula until mixture is lightly browned. When done, season with ground white pepper and table salt to taste. Remove from heat. Place in large serving bowl and garnish top with diced green onions.
Slice hearts thin and place in bowl with one quart of water and 3 tbsp lemon juice. Grind the cumin seeds and toast for 4 minutes. Set aside. Poach the eggs in the vinegar. Keep warm after removing from water. Heat the garlic and parsley in oil or a bit of broth. Add the artichokes, vegetable stock, cumin, salt and pepper. Cook until tender, about 5 minutes. Place on serving plate with eggs. Drizzle with flavored oil.
Brown hamburger, add chopped onion and bell pepper.Season with chili powder,salt and black pepper.Add chopped carrots and potatoes and V - 8 vegetable juice. Add ketchup, brown sugar and Worcestershire sauce to taste.Add water as needed.Cook until vegetables are tender and meat is done.
In a large cooking pot, over medium-high heat, break up the burger into the chicken stock. Add all the remaining ingredients except for the bell pepper and the kidney beans, bring to a boil, and then lower the heat to a simmer (slightly bubbling). Cover, and allow the chili to simmer for three hours, stirring often. At the end of three hours, remove the garlic clove and the bay leaves and drop in the red bell pepper (or, substitute a jalapena pepper if you prefer just a litle heat). Simmer for two more hours, again stirring often. At the end of the two hours, remove the whole pepper and add the drained/rinsed kidney beans. Simmer for one additional hour, covered, and continue frequent stirring. Tips: If you see a need to add just a little additional chicken stock along the way, go ahead and do so, remembering that you will be topping spaghetti and/or hot dogs with this chili. Also, this is a very old recipe (1922) and any "tweaking" will probably not serve to improve it. Finally, make sure that your spices are fresh -- I prefer ancho chili powder but any variety will do. Condiments for the spaghetti dish version include diced sweet onion, sharp cheddar cheese and Tabasco sauce. Servings are based on spaghetti, not hot dogs.
In a skillet, brown the ground beef with onions; drain. Place potatoes and seasoning mix in the slow cooker; cream of celery soup. Top potato mixture with ground beef and onions; salt and pepper to taste. Dot evenly with ketchup and mustard; top with cheese slices. Cover and cook on low for 4 to 6 hours. Note: Feel free to add a vegetable to this recipe. Simply add it withthe soup. This recipe could use any boxed potatoes wit success. Feel free to season hamburger as you would if you were making cheeseburgers.
Combine coconut sugar, water, vanilla, and salt in a bowl. Set aside. Toast pecans for 2-3 minutes in a saucepan over medium heat, stirring to prevent burning. Stir until you smell a beautiful nutty aroma! Quickly drizzle the sugar water mixture into the pan, stirring the nuts to coat. Stir constantly for about 15 seconds and then immediately remove from heat so they don't burn. Spread the pecans on a piece of parchment to cool. Serve!
Mix the beans and Tabasco sauce together. Place a teaspoon of the bean mixture on each corn chip. Sprinkle the cheese over top and cook under a hot grill (broiler) for 1-2 minutes until cheese is melted and golden.
drain pinesapple reserving liquid pprepare cake mix acording to directions subbing pineapple juice for water plus enough liquid to be amount called for pour into greased flouted cake pan bake at 350 for 25 to 30 minutes cool. beat cream cheese til smooth and fluffy. gradually beat in milk. add pudding mix. beat 2 minutes on low speed fold in pineapple top with cool whip.
Spray the slow cooker, at least 4 quarts in size, with non-stick spray. Place all the ingredients, except the cream cheese, into the slow cooker. Mix thoroughly before starting the slow cooker. Cook on low for 8 - 9 hours. Blend the final product. (I use a hand blender.). Fold in the cream cheese just before serving. Note: I did not peel the potatoes, liking the nutrition of the skin, not minding the darker flecks in the soup. Note: I add no salt, since there was plenty of sodium from the condensed soup, broth, and turkey bacon, even with the low sodium varieties. Note: I did not prepare the turkey bacon except to dice it, and I used UNCURED because that is how the turkey bacon we get at our supermarket comes. Note: 12 potatoes makes a much thinner soup whereas 18 makes a stew with a mashed potato-like consistency.
Prepare cake mix according to directions, let cool completely. In a heavy saucepan, combine chips, 1/4 c milk and the whipping cream. Cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla and cool to room temp. (If you don't melt the chips on high heat, it will only take a 1/2 hour to cool) Place the remaining milk in a mixing bowl; beat in the pudding mixes on low speed for 2 minutes. To assemble, crumble half the cake into a 4 qt trifle bowl or large bowl. Layer with 1/2 the peanut butter sauce, pudding, whipped topping and then repeat layers. At the end, add the crumbled peanut butter cups. Cool for 3 hours.
Into a large pitcher, pour lemon juice, orange juice, and sugar, stir to dissolve. Stir in remaining ingredients. To Serve: Pour into glasses, making sure that each person gets some fruit. Serve chilled.
Set oven to 375 degrees. Butter a 11 x 7-inch baking dish. Toast the bread cubes in baking sheet, stirring once until golden and crisp (about 8 minutes). Meanwhile melt butter with the garlic, salt and pepper on top of the stove in a small saucepan or in the microwave. Place the button mushrooms in the baking dish and toss well with the butter/garlic mixture. Bake the mushrooms stirring occasionally until soft and juicy (about 15-20 minutes). JUST BEFORE SERVING, toss the mushrooms with the browned croutons and parsley. Divide mushroom mixture evenly into smaller serving bowls, and sprinkle with Parmesan cheese, or just serve in one serving dish. DELICIOUS!
For the Geoduck: Bring a pot of water to boil. Prepare a bowl filled with ice water. Blanch the geoduck in boiling water for 45 seconds. Shock in ice bath. Once cool cut the shell away from the meat. Pull the guts away from the belly and siphon. Peel the skin off of the belly and siphon. Cut siphon away from the belly. Save the belly for another use. Split the siphon in half lengthwise and rinse the sand out. Thinly slice the siphon at an angle and keep cold. For the Squid ink coconut milk: Zest and juice the limes. Mix all together in a bowl and whisk. Season to taste. For the Pickled habanero peppers: Thinly slice the peppers. Discard the seeds and tops. Bring to boil the vinegar, pinch salt, and sugar. Pour over the sliced peppers. Let cool. For the Blanched celery: Slice the celery thinly on a bias. Blanch quickly and place in ice bath. To plate: Place about 1-2 Tablespoons of squid ink sauce on plate. Lay the thinly sliced geoduck on top of the squid ink sauce. Season the geoduck with a little flake salt. In a bowl mix together picked cilantro, pickled habaneros, blanched celery, salt, and a little olive oil. Place on top of the geoduck. Garnish with nasturtium petals.
Preheat the oven to 400°F Microwave vegi crumble for 2 minutes Add taco seasoning mix and water; mix until crumble is well coated. Meanwhile, heat oil in large saucepan over medium high heat. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and stir in garlic and onion powders, salt, pepper, corn, salsa and vegi crumble. Mix well. In a round casserole layer tortilla, cheese, and vegi mixture ending with a layer of tortilla and cheese. Bake for 30 minutes or until cheese is melted and bubbly. Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.
Preheat over to 375°F. Butter four 1-cup capacity ramekins, or custard cups. In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract. Process about 30 seconds,or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally. Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown. Let cool until warm (they will sink slightly). Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired. Serve warm. NOTE: To make one large dish of clafouti instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes. Serve by spooning clafouti into individual dessert dishes.
To make the vinaigrette, combine the orange juice, lemon juice, and raspberry vinegar in a small bowl. Slowly add the olive oil, whisking constantly until the mixture is smooth. Season with S&P. To make the salad, combine the cantaloupe, red onion, arugula, and 1/2 cup of the walnuts in a large salad bowl. Pour the dressing over the salad and toss well. Garnish with the remaining walnuts.
Fry fatback in a large skillet. Drain fatback on paper towels and reserve for eating! Cut heat off of skillet, but while still warm, add lettuce and onions until wilted. Serve with salt, pepper and vinegar as desired.