HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine egg, oats, onion, bell pepper and salt. Add beef and pineapple. Mix well. Place in a baking dish and bake uncovered at 350 degrees for 35 to 40 minutes or until meat is no longer pink. Top with BBQ sauce if desired.
Preheat the oven to 400°F Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper. Arrange the gold potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl. Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter. Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once.
1. MAKE DOUGH Combine flour, baking soda, and salt in medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated sugar, egg, yolk, and vanilla until smooth. Stir in flour mixture until just combined. Divide dough in half, wrap with plastic wrap, and refrigerate until firm, about 1 hour. 2. SHAPE cookies Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Roll 2 tablespoons chilled dough into 11/2-inch balls and place 2 inches apart on prepared baking sheets. Using greased measuring cup, gently press each ball to 3/4-inch thickness and top with chopped peanuts, pressing lightly to adhere. 3. BAKE AND COOL Bake cookies until puffed and edges are lightly browned, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough. Serve. (Cookies can be stored in airtight container for 3 days.). In the great cookie debate, there are chewy people and there are crispy people. But when it comes to peanut butter cookies, it seems that the chewy lovers are always forced to settle for an "inferior" crispy version. We wanted to change that. Here's what we discovered: Test Kitchen Discoveries. * Switching from shortening to butter made the task of creating a chewy cookie more difficult, but the superior flavor was worth the complication. * Thanks to hydrogenated oils used in manufacturing, processed peanut butter produced a chewier cookie than natural peanut butter. * The chewiest recipes we encountered were sweetened with honey, but we found the flavor overbearing. To retain the moisture of the honey without sacrificing flavor, we used light corn syrup instead. * We cut back on the egg white in our recipe and added more peanut butter to make up for the loss of moisture. * Chopped peanuts on top of the cookies added even more peanut flavor. * Baking soda reacted quickly with the acidic ingredients in the dough to create bubbles that expanded in the heat of the oven. This caused the cookies to puff up and deflate before their structure had time to set, leaving the centers soft and chewy. * We used melted butter instead of creamed butter to ensure that the cookies weren't too cakey.
Chop parsley and combine with garlic, shallot and butter (not melted). Blend well and refrigerate for at least 2 hours. Clean and butterfly shrimp. Over medium heat, add small amount of oil to skillet. When hot, dip shrimp into egg, then fry for about 2 minutes. Do not overcrowd and be careful not to overcook; do in batches. Place shrimp in oven-proof casserole dish. Melt butter mixture and pour over shrimp. Broil for 2 minutes or until very hot.
Start by making the ice cubes- place a raspberry in each slot of an ice cube tray until you have 12. Cover with water and put in the freezer to set for around 2 hours. 20 minutes before the ice cubes are ready, put the cup of raspberries and the sugar in a bowl. Leave to stand for around 15 minutes, until softened. Mash the raspberries with the back of a spoon and strain through a fine sieve to remove the seeds and leave a smooth sauce. Add the raspberry sauce to the wine and mix. Put 2 or 3 raspberry ice cubes into each glass and pour the wine over. Serve immediately.
Brown ground beef and onion together in oil. Drain. Add remaining ingrediants and heat through till warmed. *I like to brown the meat and onion, drain, then put all ingrediants in crockpot and cook on low for hours so the flavors all flow together.
Preheat oven to 425. Spray cookie sheet with cooking spray, arrange eggplant slices in a single layer. Spray the top of eggplant slices. Bake on center rack for 25 minutes In a 9x9 inch dish, layer eggplant slices, topped with sauce, topped with cheese. Repeat. You will probably get about 3 layers. End with cheese topping. At this point, you can cover and refrigerate until you are ready to bake, OR: Bake at 350 for 30 minutes. Serve with salad and crusty bread, or over pasta, or use as sandwich filling.
1st Day: Remove turkey from freezer. 2nd Day: Clean turkey and soak in marinade. 3rd Day: Start baking. While turkey is thawing out, prepare marinade. Add salt, tender quick and liquid smoke to a large, clean bucket. (A new mop-bucket or Rubbermaid container works well. DO NOT use metal!) Add water to bucket, and whisk well until granules are dissolved. Keep cool until turkey is ready. The turkey must soak in the brine, completely submerged, for 24-36 hours. When done marinating, rinse brine completely off under cold water. Dry completely with paper towels. Spread skin with salad oil, covering all lightly. (Do not use butter!) Place breast side down in large roasting pan; do not cover. Bake at 350 degrees F for one hour, then at 250 degrees F for 12 hours, or one hour per pound for smaller bird. When done, cool 3-4 hours before cutting (it will be hard!), to let breast juices rest.
Put all ingredients in a bottle or jar. Shake well. Will keep for 3 weeks when refrigerated.
Cook spaghettiOs as directed. Before serving in each bowl crush a hanful (4-5 crackers) or more of Ritz crackers. Mix and serve.
Cut the potatoes into big chucks and boil until tender with a fork. Drain and set aside. In a large sauce pan over low heat whisk together the ingredients for the dressing. Continue untill thickens and chill for about 2 hours. In a large mixing bowl or container toss together the salad ingreidents and then carefully mix in the chilled dressing. Serve chilled.
Chop all the vegetables roughly and place in a large saucepan. Add enough water to just cover the vegetables and add the salt and garlic. Bring to a boil then reduce to a simmer and cook for about 45minutes until the vegetables are soft. Keep topping up the water to JUST cover the vegetables if necessary. Stir in the curry powder and mix well. Remove from heat and puree the mixture. I use a stick blender. Do Not Tip Out The Water! Stir in the coconut milk and reheat gently. Enjoy!
Preheat oven to 350 degrees. Spray 12 1-cup muffin cups with nonstick spray. Whisk flour, salt, baking soda and baking powder in medium bowl. Whisk sour cream, sugar, oil, molasses and eggs in a large bowl. Add wheat bran and stir until almost blended. Add frozen berries and stir until evenly disrtibuted. Divide batter equally among prepared muffin cups, about 2/3 cup each. Bake muffins until tester inserted into center comes out with a few moist crumbs attached, about 37 minutes. Cool 10 minutes. Transfer to rack and cool completely. Can be made 8 hours ahead. Let stand at room temperature.
Combine broth, wine and orange peel in a 2 quart pot. Bring to a fast boil, remove from heat, and pour into bowl or soup tureen. Refrigerate until thoroughly chilled (about 3 hours). Serve with a dollop of whipped cream on top and garnish with half an orange slice.
In a skillet, heat oil over medium high heat. Saute onion and beef until browned. Drain fat. Add in curry powder, garlic, ginger, and tomatoes and fry briefly. Stir in the rest of the ingredients. Turn down heat to medium and cook for 20 minutes to blend the flavors. Serve over rice or with Chapatis.
Grease a 4-cup ceramic or glass pudding mold with 1 1/2 tablespoons of the butter. Line the bottom of the mold with parchment paper, then grease with 1/2 tablespoons of the butter and set aside. Grease one side of a 1-foot length of heavy foil with 1 tablespoons of the butter and set aside. Sift together flour and baking soda in a small bowl and set aside. Beat the sugar and remaining 11 tablespoons of the butter in a medium mixing bowl with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat in the egg, then the milk. Reduce speed, add the reserved flour, and beat, scraping the sides of the bowl with a rubber spatula, until mixture is just combined. Stir in apricots, then 1/2 cup of the marmalade until well combined. Transfer batter to the prepared mold, cover tightly with the buttered foil, and place on a rack in the bottom of a large deep pot. Add enough hot water to come halfway up the sides of the mold. Cover, bring water to a gentle simmer over medium-low heat, and steam pudding until a toothpick inserted in the center comes out clean, 2-2 1/2 hours. Remove pudding from simmering water, discard foil, and set aside to cool for 15 minutes. Meanwhile, heat remaining 1/4 cup of the marmalade in a small saucepan over medium-low heat until syrupy, 1-2 minutes. Invert mold onto a serving plate, unmold pudding, then discard parchment. Spoon heated marmalade over top of pudding. Serve pudding warm, with custard sauce, if you like.
Unroll the crescent dough and separate the triangles. Sprinkle each triangle with garlic salt and parsley (depends on how much you like), and sprinkle a small amount of parmesan cheese over the garlic. Roll up the triangle to make the crescent, and bake according to the package directions.
Cream together the shortening and sugar replacement. Add egg and blend well. Sift all dry ingredients together and add alternately with applesauce and water to the creamed mixture. Be sure to add flour first and last. Drop by teaspoon onto a greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.
Mix first three ingredients together. Add 1 or more packets of Equal to desired sweetness. Spoon mixtures into the pie shell. Cover and refrigerate for 30 minutes to an hour.
Cook lentils in water or veggie broth until tender, about 30-40 minutes. Heat 1 tablespoon water in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; saute 2 minutes. Place onion mixture, lentils, breadcrumbs, 2 tablespoons cornmeal, salt, flaxseed, water and red pepper in a food processor. Pulse 2 times or until combined and chunky - or mash by hand. Divide lentil mixture into 4-6 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden. Enjoy!
Place a baking stone on middle shelf of oven; preheat oven to highest setting for at least 1 hour. *Make pizza one at a time: shape dough on floured surface; transfer it to pizza peel or inverted sheet pan that has been dusted with flour. Spread half of the mozzarella over the surface of the dough; distribute half the tomatoes over the cheese; sprinkle half the grated Parmigiano-Reggiano over the top. Carefully slide the pizza from the peel onto the baking stone; bake for 7-9 minutes. When pizza is done, the crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden; the underside of the crust should be brown and crisp, not white and soft. While the pizza is baking, stack the arugula leaves, roll them up lengthwise and cut thinly crosswise to create shreds. Remove the finished pizza from oven and immediately sprinkle half of the arugula over the top; let pizza cool for about 3 minutes so that the arugula can begin to wilt, then serve it whole or in slices. Repeat with the remaining ingredients to make the second pizza.
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until it begins to foam, about 5-10 minutes. Stir parmesan, oil, salt and pepper into yeast mixture. Using an electric mixer set on low speed, beat in flour, 1/2 cup at a time, until soft dough forms. On a floured surface, knead dough until smooth and elastic, 5-10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled in size, about 40 minutes. In a skillet, cook sausage over medium heat, stirring, until browned. Drain on paper towels. In a large bowl, combine sausage, bread crumbs, egg, Parmesan, parsley and thyme; mix well. Grease 2 baking sheets. Punch down dough. On a floured surface, using a floured rolling pin, roll dough to 1/8-inch thickness. Using a knife, cut dough in squares and circles. Spoon filling into center of each dough piece. Brush edges with water. Fold dough to form packets. Place on baking sheets. Cover loosely; let rise 25 minutes. Preheat oven to 350°F Brush turnovers with egg. Sprinkle with Parmesan. Bake about 12-15 minutes.
Pour guava juice evenly between 6 champagne flutes. Spoon a little pasionfruit pulp into each glass. Fill flutes with sparkling wine to serve.
Boil pasta al dente according to package directions. Run under cold water to stop cooking. Toss cold pasta with 1/2 cup of pickle juice and set aside for about 5 minutes. Drain and discard pickle juice. Combine all dressing ingredients in a small bowl and mix well. Toss all ingredients in a large bowl. Refrigerate at least an hour before serving.
Pour Captain Morgan spiced rum, butterscotch schnapps and pineapple juice into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a highball glass 3/4 filled with ice. Top with grenadine, and garnish with a maraschino cherry and a slice of pineapple.
Preheat oven to 400°F. Spray a mini-muffin pan with nonstick spray. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir in the melted butter, milk, egg and almond extract, and mix until well-combined. Fill the prepared muffin cups about 2/3 full. Stir the preserves to soften and top each muffin with about 1/2 tsp. of preserves. Press in slightly, then gently fold over some of the batter to cover the muffin (or you could fill them 1/2 full, top with the preserves, then top with a bit more batter). Bake for 12-14 minutes, or until the muffins are light golden brown and a cake tester inserted carefully into the muffin comes out clean. Remove from oven and cool in pan for 5 minutes. Then carefully remove from the pan and serve warm or at room temperature, dusted with powdered sugar if desired.
1) sautee onions in butter and 1 t of salt on medium heat. 2) when onions begin to become translucent add garlic and olive oil. 3) add flour to make a thick paste, all liquid should be absorbed, you can add more flour or olive oil if needed, cook for 2 to 3 minutes to cook flour thoroughly. 4) let cool slightly and whisk in milk, stirring continuously to avoid lumps while bringing to mixture to a boil, when finished the sauce should be thick enough to cover the back of a spoon, (be careful not to burn the sauce on the bottom of the pan). 5) Add spinach (with as much water removed as possible) and the remaining 1 t of salt (or to taste) and Parmesan, stir thoroughly to combine, bring back to a simmer and remove from heat.
In a small saucepan, melt butter. Stir in the flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes until thickened. Stir in chicken, peas, parsley, and lemon peel; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through. (Do not boil).
Preheat oven to 425. In a medium mixing bowl, whisk together the eggs, milk, onion powder, Worcestershire sauce, lemon juice, and nutmeg. Gently stir in the shrimp and cheese. Pour into the frozen piecrust. Bake for 15 minutes at 425. Decrease oven to 325 and bake an additional 30 minutes, or until a knife inserted into the middle comes out clean. Let cool for 10-15 minutes before slicing.
Preheat the broiler or grill to medium. Drizzle the steak with extra-virgin olive oil. Season with salt and pepper. Cook, turning once, for medium rare 8-10 minutes. Let cool slightly then slice thinly. While steak is cooking or cooling, use a food processor to puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander, and hot sauce. Season with salt and pepper and transfer to a bowl. Leave in fridge to cool if you'd like. Char the pitas under the broiler or grill. Top with steak and your choice of toppings (see optional items above). Serve with lemon wedges and yogurt sauce.
Fry onion in oil until translucent but not brown. Whisk in curry powder. Cook for 2 minutes. Whisk in pureed chutney and the cream. Add salt to taste. Saute sliced chicken breast in a small amount of oil until cooked halfway through, about 3 minutes. Add sauce and simmer until chicken is cooked through, about 10 minutes. Garnish with green onions and serve. This is great served over jasmine or basmati rice.
Prepare a 9 x 13 baking dish with nonstick cooking spray or brush with oil. Preheat the oven to 350 degrees. Sift together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt. Set aside. Whisk together the eggs, agave and molasses. Make a well in the center of the flour mixture and add the egg mixture. Using a hand held whisk, begin blending together and add the boiling water as you go. Stir in the lemon zest and the crystallized ginger. Mix until fully incorporated, do not overmix. Toss the berries evenly in the prepared pan and pour in the batter. Bake for 45 to 50 minutes, until the center springs back when pressed lightly with your finger.
To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Saute until translucent, 3-4 minutes. Stir in RawSpiceBar's Ground Chiles, RawSpiceBar's Cumin & Oregano Rub and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. S. Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the lime juice and season to taste with additional salt and RawSpiceBar's ground red chile if desired.
Pre heat your oven to 320 degrees fahrenheit or 160 degrees celsius. First, make the filling by placing all the ingredients in a large bowl and tossing gently with your fingers until the apple slices are evenly coated. Set aside for 10 to 15 minutes. Now make the topping by mixing the flour and brown sugar in a bowl. Add in the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs. Next, add the hazelnuts to the topping mixture and, using your hands, toss until all the ingredients are well combined. Set aside. Very lightly grease the pie dish with butter. (I like to use a nice glass baking dish). Transfer the apple mixture evenly into the dish. Using your fingers, sprinkle the brown sugar topping evenly over the apples. Place the dish on a baking sheet and bake for approximately 45 minutes, until the top is lightly golden. When ready, take it out of the oven and let it cool for about an hour.
Set out condiments: chile-vinegar sauce recipe#425009, 1/2 cucumber - sliced, lettuce leaves, 1 lime cut into wedges, salted radish (just dice radish and lightly sprinkle with salt), a small bowl of sugar, and a small bowl of cayenne pepper. Place the pork in a bowl and add the sugar (if using chicken or beef, add the sugar to the soy sauce mix instead). In a small bowl, mix the tamarind (feel free to strain it if you don't like the chunks. I like the pieces in it though), soy sauce, and fish sauce. In another bowl, lightly beat the eggs. Place all the bowls within reach. Place a large wok over high heat. Add about 1 1/2 T of the oil. Once hot, add the garlic and fry until the color changes (about 15 seconds). Toss in the pork and fry until it has all changed color. About 1 minute if it is cut thin. Add the tofu and press it against the hot sides of the wok to scorch it a little. 10-20 seconds. Pour in the egg mixture and let it cook until it starts to set (about a minute). Break up the egg with your spatula and set it all onto a plate and set it aside. Add the other 1 1/2 T oil to the wok and toss in the drained noodles and stir fry, pressing them against the side of the wok to slightly sear them. After about a minute they soften quite a bit. Move the noodles to the side of the wok and toss in most of the bean sprouts (leave some as garnish) and scallions. Stir fry until heated (about 20 seconds) but not wilted. Add the dried shrimp and salted radish (optional). Add the soy sauce mixture. Stir for about another half minute and then add the meat-egg mixture back inches Once it is gently mixed, turn it onto a platter or individual plates. Sprinkle some of the chopped peanuts onto the noodles and leave teh rest as a condiment. Add the coriander leaves. Everyone makes little portions with the various condiments. You can wrap bits in the lettuce leaves or just eat it from your plate. It's fun to play with the condiments as they change the flavor so much. I enjoy this with a side of cucumbers, quick pickled in mint and lime and rice vinegar.
Preheat oven to 350°F. Spread pie filling in 9 inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted margarine until crumbly. Sprinkle over pie filling. Bake for 40-50 minutes til golden brown. Serve with whipped cream, or ice cream, or warm with coffee cream.
Beat mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm. Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half each of chocolate fudge topping and caramel topping. (You might need to zap the fudge and caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency). Sprinkle with half of chopped pecans. Repeat layers. Cover and chill at least 1 hour and up to 8 hours. **Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.
Shred roast pork (or roast beef or chicken) with fork. Add remaining ingredients (except tortillas) and mix together. Dip tortillas in warmed oil to soften, then spread a large tablespoon of pork mixture in tortilla and roll up. Secure with wooden pick and fry in oil. Can be frozen. To eat, dip in sour cream and avocado dip.