HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. In a blender or food processor, whirl miso, ginger, sake, vegetable oil, rice vinegar, soy sauce, and brown sugar. In a large bowl, toss squash slices with miso mixture to coat thoroughly. Lift slices from sauce and arrange them, overlapping slightly, on a large baking sheet. Reserve sauce. Bake 15 minutes. Brush slices with remaining sauce (you will have some left over) and cook until tender when thick edges are pierced with a fork, about 5 to 10 more minutes. Drizzle with sesame oil and serve hot or warm.
Warm the peanut butter in microwave 30-40 seconds - it melts and makes mixing other ingredients much easier. Add dry ingredients and mix well. (If needed you can add a little bit of water to make mixing easier). Roll into walnut size balls and refrigerate. Store in zip lock baggies. Peanut Butter: 1 cup peanut butter, 1 cup oatmeal (not instant), 1 cup protein powder (chocolate is recommended), 5 packets Splenda. Protein Balls: 1 cup chocolate or vanilla protein powder, 1 cup dry milk, 1 cup rice crispy, 1 cup peanut butter, Splenda to taste, Cocoa powder mixed with Splenda (for coating). Chocolate Peanut Butter Protein Balls: Couple ounces fat free cream cheese, couple large tablespoons peanut butter, couple large tablespoons unsweetened cocoa powder, 1/4-1/3 cup Splenda. Protein Balls: 1 1/2 cup powdered milk, 1 1/2 cup oatmeal, 1 cup creamy peanut butter, 5 scoops Bite Rich chocolate protein powder, 8 packets Splenda, 1 cup cold water. Protein Balls: 1 cup peanut butter (Simply Jif is recommended), 2 scoops chocolate Unjury protein powder, 1/2 cup Special K low carb cereal, 3 tablespoons sugar free maple syrup, 1/4 cup chopped nuts, oats and 3 packets of Splenda (for coating). Power Butter Balls: 1 cup power butter or peanut butter, 1 egg, 1 cup Splenda. Bake at 350 for 12 minutes. Protein Poppers: 1 cup protein powder, 1 cup nonfat dry milk, 1 cup peanut butter, 2 tablespoons water, 1/2 cup ground flax seeds, 1/2 cup rolled oats, 1 teaspoon rum, cocoa powder and Splenda for coating.
Open and drain the canned tuna. Toast the bread (or not as you prefer). Lightly spread some mayonnaise on the inside of the toast. Artfully place the lettuce leaves on the the mayonnaise side of the toast (or just throw it on there like I do). Mix together the drained tuna and remaining ingredients. Spread half of the tuna mixture on one sandwich and half on the other. Assemble the sandwiches and serve.
Arrange cauliflower, watercress, and walnuts in a serving dish. Whisk together remaining ingredients and pour over salad. Serve.
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente. Reserve 1 cup of pasta cooking water before draining. Heat the olive oil in a large saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much. Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, and parmesan cheese if desired.
In the crock pot, combine all ingredients except chicken breasts. Season chicken and lay atop the beans mixture. Cook on Low for 9 1/2 hours or High for 6 hours. About 1/2 hour before the end of cooking time, remove chicken from slow cooker and shred into strands. Return chicken to crock pot and stir into beans mixture. Continue cooking for 30 minutes more. Serve over Mexican rice or tortillas with grated cheese and sour cream. Note: Cut cooked chicken breasts in half and place them in the bowl of stand mixer with the paddle attached. Run on medium (6) speed for 15 to 20 seconds or until chicken is well-shredded. For hand mixer, cut chicken into smaller pieces.
Pre-heat oven to 350°F. Toast the walnuts in oven for 10 minutes. Cool. Bring a pan of lightly salted water to the boil, add the sprouts and cook about 8-10 minutes, until just tender. Drain and rinse with cold water to stop the cooking. Bring another pan of water to the boil. Add the shallots or pearl onions and cook 2 minutes. Drain and rinse with cold water. Slip the skins off and remove the stem ends. Heat 1 tablespoon butter in a large, heavy skillet. Put the shallots or onions into the pan, sprinkle with the sugar, salt and pepper. Cover and cook over medium-low heat 7 minutes, stirring occasionally. Add the fennel and continue cooking 5 minutes. Combine the walnuts with the broth in a small pan and bring to a boil. Continue boiling until the mixture is syrupy. Add to the shallots (or onions) and fennel along with the sprouts and remaining tablespoon butter. Stir over medium-low heat until the sprouts are heated through.
Preheat your broiler. Line a baking pan with foil and spray foil with non-stick spray. Combine miso, vinegar, hot water, lemon juice, soy sauce, sugar, ginger and garlic in a small bowl and beat with a whisk until smooth. Place cod in the baking pan and sprinkle with pepper. Spread miso mixture on the top of each cod fillet. Broil the fish 5 inches from the heat until just opaque in the center, 5-8 minutes.
Cook the rice according to packet instructions. About 30 minutes before the end of the rice cooking time, start cooking the potatoes; bring to the boil and boil them for about 5 minutes. While the potatoes are cooking and rice continues to cook, chop the onion and garlic and fry in a large saucepan for about 4 minutes. Chop the peppers and tomatoes, add them to the pan and stir in the tofu, mixing everything together; drain the par-boiled potatoes and add them too; stirring constantly continue to fry the ingredients for a few minutes. Pour the vegetable stock into the pan, bring to the boil then lower the heat, cover and leave to cook for about 5 minutes, stirring occasionally. Stir in the cooked rice, peas and black pepper; the peas will reduce the temperature of the stew so bring the contents of the pan back to a healthy simmer, then cook for another few minutes over a low heat. Serve sprinkled with parsley.
A half-hour before serving, combine sugar, vinegar& sour cream until smooth. Refrigerate (I prefer to refrigerate overnight). Fry bacon until crispy, saving 1/4 of the fat. Dry bacon on paper towels and chop into small pieces. To serve, heat 1/4 cup bacon fat until piping hot and pour over crisp, chilled lettuce pieces. Toss to coat. Place individual servings on chilled plates& sprinkle with bacon pieces. Top with sour cream mixture& garnish with cherry tomatoes.
Saute mushrooms and onion until soft. Spread a small amount of hollandaise sauce on bottom of 9x13 pan. Place a layer of noodles on top cover with 1/2 cooked chicken and sprinkle with salt and pepper. Top with 1/2 mushoroom and onion mixture then 1/2 remaining hollandaise sauce. Sprinkle with 1/2 basil and oregano top with 1/2 mozzarella and parmesan. Place all of the asparagus tips neatly in a layer. Dont use fresh or frozen asparagus. Repeat step 3, 4, 5 ending with cheese. Cook uncovered at 350 for 35 minutes. Let stand for 10 minutes. If using a favorite hollandaise sauce and not a pakaged product you can use 1 1/2 cup.
Preheat the oven to 350 degrees Fahrenheit. Combine graham cracker crumbs & melted margarine. Press the mixture into the bottom and sides of a 9-inch pie pan. Bake the pie crust for 8 to 10 minutes. Cool completely before filling.
In a medium bowl crumble goat cheese. Meanwhile in a small chilled bowl, whip cream until thickened only and stir into goat cheese. Stir in herbs, shallot, lemon peel, and garlic. Season to taste with sea salt and pepper. Thin with additional cream, if desired. Serve on toasted pita wedges, Syrian bread or anything you wish. * 1/4 cup in total. Mix the herb amounts to your preference but you might want to make the parsley the main herb with smaller amounts of the remaining 3.
Drain juice from pineapple and reserve. Mix together Cool Whip and Yogurt. Add in drained pineapple Sprinkle in instant pudding and stir well. If mixture is too thick add in some of reserved pineapple juice. Chill and serve.
Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer. Melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. Add onion and saute for 3 minutes. Add the rice and 1 cup of the apples; saute, stirring for 3 minutes. Stir in the wine and boil, stirring, until wine is reduced by half. Add enough hot broth (about 1/2 cup) to just cover the rice. Simmer and cook, stirring constantly, until almost all of the broth has been absorbed, about 3-4 minutes. Continue adding hot broth in 1/2 cup incriments, stirring constantly, until all broth is absorbed and rice is pulling away from the pan. During last 5 minutes, add remaining 1 cup of diced apples. Cook until creamy and center is done. Remove from heat. Stir in last 2 tablespoons of butter with the parmesian cheese, stir well. Serve immediately with additional cheese.
Preheat oven to 375 degrees. Arrange bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread. Bake until crostini are pale golden and crisp, about 10 minutes. Meanwhile, stir herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1" balls. Roll cheese balls in the herb mixture to coat completely. Arrange balls on a platter. Drizzle extra virgin olive oil over and around the cheese balls. Serve with crostini. Garnish with herb sprigs. Can prepare crostini and cheese balls 1 day ahead. Store crostini in air tight container at room temperature. COver and refrigerate cheese balls.
Mix all ingredients and refrigerate 30 minutes to allow flavors to blend. Can be served on a roll, with crisp lettuce, or on greens, as a salad.
In small bowl, mix mustard and lemon juice. Spread salmons with half of mixture, cover and put in fridge. Meanwhile, combine remaining ingredients with reserved mustard mixture and blend well. Cover and set aside. Preheat broiler. Coat broiler pan with non stick spray. Arrange salmon on pan. Broil about 5" from heat for 7 minutes. Turn fillets and broil another 7 minutes or til fish flakes with fork. Serve with prepared sauce.
Preheat the oven to 325 degrees. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
COMBINE Worcestershire sauce, barbecue sauce, onion, garlic, pepper, salt and hot pepper sauce in a large bowl. Add shrimp; marinate in refrigerator at least 30 minutes, stirring occasionally. PREHEAT grill to high. Make drainage holes in sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside. DRAIN marinade from shrimp into a medium saucepan. Rinse the bowl with the water and add to pan. Bring marinade to a boil and boil vigorously for 2 to 3 minutes. Add butter, stirring until melted. Remove from heat and stir in lemon juice. Reserve half of marinade for serving. PLACE foil sheet with holes on grill rack with non-stick (dull) side towards food; immediately place shrimp in a single layer on foil. Brush with marinade. GRILL 2 to 3 minutes; turn with tongs. Brush with marinade. CONTINUE GRILLING 2 to 3 minutes or until shrimp are firm with a few lightly browned edges. Serve hot with additional sauce and rice or grilled garlic toast.
Melt butter and catsup in skillet till HOT. Break eggs into catsup mixture separately; cover with tight fitting lid and cook on LOW heat till desired doneness is reached. Remove with slotted turner and place on buttered toast. 2 servings.
Mix together the minced garlic, salt, black pepper, and sugar. Spread the mixture on the sirloin and place into refrigerator overnight. Bake or broil. Serve.
Preheat oven to 350 degrees. Cream shortening until fluffy and beat in sugar and eggs. Pour Buttermilk in bowl and stir in baking soda. Combine sifted dry ingredients into egg mixture alternately with buttermilk. Stir in raisins. Pour batter into bundt or 13-9 pan. Bake 50 minutes to one hour, or until a cake tested comes out clean. If baked in bundt pan bake for 70 minutes.
Mix all ingredients. Adjust lemon juice and garlic to your taste. Put in an oven-proof dish. Sprinkle paprika on top. Bake at 325 degrees until warm and bubbly. Serve with melba rounds or toasted baquette slices.
1. Whisk Lemon Juice and Almond Milk together, set aside and let it curdle while preparing the other ingredients. 2. Sift together Flour, Oats, Baking Powder and Soda. 3. Add Chocolate Chips to the dry mixture. 4. Cream Margarine and Sugar together. 5. Add Bananas and Milk mixture to the Sugar and Butter. 6. Make a well in your dry ingredients. 7. Add liquid ingredients to the dry ingredients. 8. Stir until just combined, do not over stir, It will be lumpy, that is okay. 9. Spoon into Muffin tins sprayed with Non Stick Spray. 10. Bake in a preheated 350 degree oven for 20-25 minutes, or until a toothpick comes out clean.
1. Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours. My note: I have sometime used a 9-lb spiral cut honey cured ham with the stated brown sugar amounts and cooked on low for 4 hours. I sealed over the ham with foil and then put on the lid. The ham was delicious and very moist. This is a great option for large family gatherings when your oven is being used for other dishes. I'll definitely do this again.
Mix all ingredients together thoroughly and put in a jar or lidded bowl overnight or for at least four hours. More mushrooms may be added to the brine.
Heat oven to 375 degrees. Sift flour, cocoa and 3/4 cup granulated sugar together 3 times; set aside. Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes. Add vanilla, cream of tartar and salt. Gradually increase speed to medium while beating in remaining 3/4 cup granulated sugar, 1 tablespoon at a time, 5 minutes. When sugar is incorporated, continue beating to stiff peaks, 2 minutes more. Sift one third of dry ingredients over whites; gently fold in with rubber spatula. Repeat process 2 more times. Pour batter into ungreased 10-inch tube pan. Cut through batter to remove air pockets. Bake 40 to 45 minutes, until top springs back when gently pressed. Invert and hang pan on neck of bottle to cool. To unmold, run a thin knife around side of pan and tube; invert pan. Turn cake upright onto serving plate. Garnish with confectioners' sugar, if desired.
Break up cauliflower and grate using a food processor or hand grater and put into a large bowl. add herbs to the processor together with the onion and process until finely chopped, add this to the cauliflower. Add the lemon juice, sea salt and fresh ground black pepper and mix well. put into fridge until needed, just before serving add the olive oil and mix well, may need more or less oil depending on your taste.
In a large bowl place ground beef, sausage, and ground turkey. Fight the temptation to to start mixing it all together, if you do you will have very dense little golf balls for dinner. Beat the eggs a little add to the meat, along with the seasoned salt, pepper and breadcrumbs. Mix all ingreadients together as little as possable. The more you handle your meatball mix the tougher it will be. Now that that is all mixed. We use half sheet pans lined with partchment paper. I portion them out using a ice cream scoop. Then I wet my hands and form them into balls. We bake them in the oven set at 350 for arounf 30 minutes, longer if you make them big. You can eat them right out of the oven or put them in a crock pot to soak up some red sauce.
Saute first 3 ingredients in hot oil 10 to 12 minutes or just until vegetables are tender and onion slices begin to turn golden. Trim and discard rind from Brie. Cut cheese into 1/2-inch cubes. Layer a lightly greased 13- x 9-inch baking dish with half each of bread cubes, onion mixture, Brie cubes, and Parmesan cheese. Whisk together eggs and next 4 ingredients; pour half of egg mixture evenly over cheeses. Repeat layers once. Cover and chill at least 8 hours or up to 24 hours. Bake at 350 F for 45 to 50 minutes or until lightly browned on top and set in center.
Make dressing: In a bowl, whisk together vinegar, buttermilk, lemon juice, oil, garlic, mustard, parsley, and dill. Season with salt and pepper. Bring a large pot of salted water to a boil. Cook macaroni for about 10 minutes, or as package label directs. Stir in peas 2 minutes before end of cooking time. Drain; rinse under cold water until cool. In a large bowl, toss macaroni, vegetables, and dressing.
For Crust: Position rack in middle of oven and preheat to 350 degrees. Finely grind graham crackers( if using these instead of the crumbs) in food processor. Add nuts and process until coarsely chopped. Add butter and lemon peel; blend just until crumbs are moist. Press crumbs firmly onto bottom ONLY of a 9 inch diameter springform pan. Bake until crust is set, about 10 minutes. Cool crust and maintain oven temperature. For filling: Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth. Beat in 3/4 cup sour cream. Add eggs, one at a time, beating just until combined. Pour filling into crust and bake until the center moves only slightly when pan is shaken, about 50 minutes. Transfer cake to rack and cool 5 minutes. Meanwhile for topping: Whisk 1 cup sour cream in small bowl until smooth. Whisk lemon curd in small bowl until smooth. Run a sharp knife around sides of cake. Starting at outside edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely. Gently shake pan to smooth out toppings. Using tip of knife, gently swirl toppings, forming a marbled design. Chill cake uncovered overnight. Beat whipping cream with 2 T. confectioner's sugar( I like to add about 1/2 t. unflavored gelatin to the whipping cream to keep it from separating)until stiff peaks form. Pipe cream in a decorative pattern around the edge of cake( I just use a spoon to arrange dollops of whipped cream around the edge) and garnish with lemon wedges and mint leaves. *NOTE: The last time I made this I omited the sour cream topping and just smoothed the lemon curd over the entire cake top, using about 2 cups of lemon curd. Then I decorated the edge of the cake with the whipped cream and lemon slices/mint leaves.).
Stir together the cornstarch and soy sauce and pour over the pork strips. Stir to combine and set aside. Stir together the black bean chili sauce, chicken stock and sugar. Set aside until ready to use. Preheat the wok over medium-high to high heat and add 2 tablespoons of the oil. Swirl quickly to coat the sides of the pan with the oil. Add the eggplant and cook until tender, stirring frequently, 3 to 4 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Add the remaining tablespoon of oil and swirl again to coat all sides. Cook the onions, stirring, until slightly tender, 1 to 2 minutes. Add the bell peppers and cook until tender, 1 to 2 minutes. Add the garlic and cook for 5 to 10 seconds. Add the red and green jalapenos and cook for 30 seconds. Return the eggplant to the wok and add the pork. Cook, stirring, until pork is no longer pink, 2 to 3 minutes. Add the black bean mixture and bring to a boil. Cook, stirring, until everything is well coated with the sauce and heated through. To make rice, in a medium saucepan combine the jasmine rice with the coconut milk, chicken stock, salt and pepper. Bring to a boil, reduce heat to a simmer, cover, and cook for 20 minutes. Remove from the heat and let sit, undisturbed for 5 minutes. Add the scallions and fluff the rice with a fork. Serve immediately.
Preheat oven to 350°F Line 12-cup muffin pan with paper liners. In a small bowl, mix together flour, cocoa powder, baking powder and salt. In a large bowl, using electric mixer, beat together granulated and brown sugars and butter until well combined. Add peanut butter, beating until smooth. Beat in egg and vanilla until mixture is smooth. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in chocolate chips. Scoop batter into prepared muffin cups. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when light touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.
Generously grease a 2 1/2 quart casserole or 9/13 baking dish. Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth. Stir in bread cubes until coated. Pour bread mixture into pan. top evenly with cream cheese, blueberries and nuts. Cover and refrigerate up to 24 hours. Heat oven to 400 degrees. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar and sere with syrup.
Preheat oven to 400°F Place bratwursts on a lightly greased baking sheet and bake for 30-40 minutes or until cooked thru. Meanwhile, In a large pot, on medium heat, add 2 cups water, the cabbage, vinegar, fennel and mustard seed, bay leaf, and salt. Simmer about 45 minutes till cabbage is soft. Add the cooked brats, potatoes, and beer. Season with more salt if desired. Simmer 10-15 minutes. Serve with dijon mustard, a hearty loaf of rye bread and butter, and cold beer.
In a medium frying pan add oil and heat. Then add green pepper. Saute until slightly soft. In mixing bowl, add eggs,milk,baking powder,salt, pepper. Mix well. Add mixture to sauted green peppers, turn heat on medium heat to low, Stir to turn over and break apart, add smoked salmon and gently mix. Do not overcook, you want the scrambled eggs to be soft and fluffy, not hard. The amount of green pepper pieces and smoked salmon pieces can be adjusted. Note: Sometimes I add a bay leaf to the oil while the oil is heating up. Then remove to use for another dish.
Preheat oven to 350*. Line a 13x9x2 inch baking pan with foil. Lightly grease foil; set pan aside. For crust: Stir together crushed graham crackers and 1/4 c sugar. Mix in 1/3 c butter. Press evenly onto bottom of prepared pan; set aside. For filling: Beat cream cheese and brown sugar until mixed. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in concentrate, peel, vanilla and salt. Reserve 1 cup filling in bowl; set aside. In small saucepan, melt chocolate and 2 tablespoons butter over very low heat; stir often. Cool. Stir into reserved filling. Carefully spread over crust. Bake 15 minutes. Remove from oven. Carefully pour remaining filling over baked chocolate layer; spread evenly. Bake 40 to 45 minutes or until just set in center. Remove from oven; cool 30 minutes. Combine sour cream and 1/3 cup sugar. Cover; let stand at room temperature while bars cool. Spread sour cream mixture on bars. Cool. Refrigerate several hours or overnight before cutting. If desired, sprinkle with ground cinnamon before cutting into bars. Store, covered, in refrigerator.