HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375*. In a large bowl, sift together the flour, sugar, baking soda, nutmeg, cinnamon, and salt. Stir in carrots, zucchini, pecans, coconut, and apples. In a smaller bowl, whisk together the remaining ingredients and add to the flour and vegetable mixture. Stir until blended. Spoon batter into greased or paper-lined muffin tins, filling each cup 2/3 full. Bake 22-28 minutes, or until muffins spring back when touched. Cool for 5 minutes before removing from pan.
Tomatoes and Peppers -- Add the tomatoes and peppers to a baking sheet lined with parchment paper or just sprayed with non stick spray like Pam. Drizzle with the olive oil, salt, pepper, and oregano and toss lightly. Bake in a 400 degree oven until the peppers soften and to start to brown and the tomatoes just begin to pop. About 15-20 minutes. Broth Base -- As you roast the vegetables, start the base for the soup. In a large pot, add the olive oil, garlic and onion and saute on medium heat. Vegetables -- Add all the tomatoes to the onion mixture and add in 2 cups of the broth, and sherry wine. The peppers, you want to put in a small bowl and cover with plastic wrap. After 10 minutes, the skin should peel right off. Rough chop and add to the rest of the soup. Puree and Finish -- Use your immersion blender, or you can use a regular blender, and puree until smooth. I like to leave a little texture to mine. Return to the pot if using a regular blender. Season with salt and pepper, then add any additional broth if desired, and the cream. Bring to medium heat. Right before serving, check for seasoning one more time, and add in the fresh basil. I like lots of fresh ground pepper in mine. Enjoy this beautiful creamy pale yellow soup. It is sweet and fresh tasting, and it absolutely delish! I garnish mine with a toasted baguette slice with goat cheese.
Preheat oven to 450°F On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut into twelve 1/2-inch strips. In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes. Sprinkle mixture with thyme and flour. Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas. Spoon mixture into individual casserole dishes about 5 inches in diameter. Arrange two pastry strips in a wide X over each casserole. Place a third strip across the center. Press overhangs firmly to sides of casseroles to seal. Bake until pastry is puffed and golden brown, about 12 minutes.
Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly. One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down. Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas. Remove toothpicks from the chimichangas and serve immediately with pre-made enchilada sauce or salsa drizzled over top and a sprinkling of cheese.
In small mixing bowl mix Bisquick, water, and Refried beans together. Spread in 8X8 baking dish. Fry ground chuck until brown drain off any grease. mix in taco sauce. Pour over"crust" mix. sprinkle with cheese. cover with foil. Bake@ 375* for 25-30 minutes.
Mix all ingredients in a large non-reactive bowl, then add one gallon of water and stir until the salt and sugar are fully dissolved. Pour over the meat and marinate in the fridge for at least 24 and up to 48 hours. Make sure the ENTIRE bird is covered with the liquid, if not, you will need to turn it every few hours. Discard brine after done marinating, and gently pat the bird dry before cooking. The bird can be rubbed with oil and seasoned with your favorite spices after, or just cooked 'as is'.
Adjust oven rack to middle position and heat oven to 400 degrees. Pulse tomatoes and their juice in food processor until coarsely ground, about 10 pulses. Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add oil and heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add sausage and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in processed tomatoes, bring to simmer, and cook until sauce is slightly thickened, about 10 minutes; transfer to bowl. In separate bowl, combine ricotta, egg yolk, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Combine mozzarella and Parmesan in third bowl. Spread 3/4 cup sauce over bottom of now-empty skillet. Shingle 7 noodle halves around edge of skillet and place 1 noodle half in center. Dollop one-third of ricotta mixture over noodles, then top with one-quarter of mozzarella mixture and one-third of remaining sauce (in that order). Repeat layering process twice, beginning with noodles and ending with sauce. Top with remaining mozzarella mixture. Transfer skillet to oven and bake until cheese is golden brown and lasagna is bubbling around edges, 30 to 40 minutes. Let lasagna cool for 10 minutes, then sprinkle with fresh basil and serve.
Saute green peppers and onions in margarine. Add cream cheese and stir until melted. Add Velveeta, milk and corn. Heat until melted, stirring occasionally. Garnish with thin strips of red pepper and cilantro.
Use a large non stick pan for the first part of preparation and a 9" non stick pan for the final preparation. In large pan, layer potato, onion slices, olive oil and coarse salt to taste. Cook over medium heat, lifting and turning the potatoes/onion occasionally, until they are tender but not brown. Don't be afraid if they brown a little, you want them to be cooked. The potatoes will remain separated, not in a "cake". Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy. Let stand until potatoes are done. Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil. Add the drained potato/onions to the beaten eggs while the potatoes are still hot. Press the potatoes down into the eggs so they are completely covered. Let mixture stand for 15 minutes. Heat two tablespoons of the reserved oil in the 9" pan. Add the potato/egg mixture to the pan rapidly spreading evenly with a pancake turner. Move the pan around and shake once in a while to evenly brown the mixture and keep it from sticking. You can use the edge of the pancake turner (or a fork) as the mixture sets to form the sides to a more vertical orientation away from the sides of the pan. Once the mixture is brown (this is the tricky part) place a large plate upside down over the pan. Turn the pan upside down, add a little more of the reserved oil, then slide the uncooked side of the potato/eggs back into the pan. Continue cooking until browned. Flipping the tortilla two or three more times will help give it shape. Once cooked, allow to cool several hours and enjoy! Cut into one inch pieces and serve as appetizer with toothpicks.
Saute green pepper and onion in olive oil until tender. Add chili powder, salt, pepper and cumin. Cook for a few minutes, remove from heat and set aside. In a separate bowl, beat cream cheese until smooth. Add cream of chicken soup, Rotel and jalapeno pepper. Stir in chicken and 1 cup of Mexican blend cheese and the above green pepper mix. Transfer to a greased 11 x 7 pan. Sprinkle with green onion and remaining cup of cheese. Bake uncovered at 350 degrees for 25 - 30 minutes. Serve with Tostito chips.
Heat oven to 400°F. Grease a 9-inch pie plate. Layer zucchini tomatoes onion and cheese in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35 minutes or until knife inserted in the centre comes out clean. Cool 5 minutes.
Combine coffee and water in coffee plunger. Stand for 2 minutes before plunging. Cool for 10 minutes. Scoop ice-cream into serving glasses. Pour coffee over. Serve with sponge fingers if desired.
Place asparagus in skillet, adding just enough water to cover. Boil for 5 to 7 minutes, or until asparagus is crisp-tender. Drain well, return asparagus to skillet, and add remaining ingredients. Cook over medium heat for 5-7 minutes or until mushrooms have heated through.
Sift the flour and baking powder together into a bowl. Then stir in remaining ingredients mixing thoroughly. Carefully spoon mixture into each muffin cup. Bake in a preheated oven at 400°F for 15-20 minutes.
Preheat the oven to 180°C Cream butter and sugar in a bowl. Add the eggs one by one. Combine flour and baking powder and add to the egg mixture. Then add the yoghurt and afterwards the chocolate. Fill the dough into a lines muffin pan and bake for about 15-20 minutes or until golden brown. Enjoy! =).
Using a heavy saucepan so as not to scorch the milk, bring the milk & salt just to a boil. Gradually stir in the cream of wheat, whisking (Mom used a wooden spoon) until well blended. Return to a boil. Reduce heat to low; simmer uncovered, 2 1/2 minutes or until thickened, stirring frequently. Meanwhile, beat eggs well with a fork in a glass measuring cup. Add about one tablespoon of thickened hot porridge to the beaten eggs and stir well to combine. Add one more tablespoon of the hot porridge to the egg mixture; stir well. Gradually add the egg mixture into the pot of hot porridge, stirring well to combine. Remove from heat and stir in the lemon juice. Let cool slightly before serving. Top with butter while warm. Enjoy pudding warm or chilled, sweetened to your taste and with fruit toppings of your choice.
Preheat oven to 350. Grease cookie sheets (I use parchment paper instead). On medium speed, beat butter until fluffy, 1-2 minutes. Beat in the brown sugar until smooth, 1-2 minutes. Beat in egg, oats, flour, coconut, chocolate chips, baking soda and salt until blended, 1-2 minutes. The dough is very thick and stiff. Drop by tablespoonfuls onto baking sheets. I use a cookie scoop for this so that they all come out the same. Flatten into 2 inch rounds. You're supposed end up with 24 cookies but I always get 22. If you wet your hands, the dough will not stick to your fingers. Bake 10-12 minutes or until JUST starting to brown lightly. Cool 5-10 minutes or so on pans (or until you can lift them off easily without them becoming deformed). Transfer to racks and cool completely. At this point, I freeze the cookies. It makes putting the ice cream sandwiches together so much easier and the cookies don't crack or break. You want the ice cream to be JUST softened enough to scoop out. If it's too soft, it's a pain and squeezes out the sides of the cookies to much. Scoop about 1/3 cup of your favorite ice cream onto the flat side of 12 cookies and top with the other 12 cookies. Press down lightly so the ice cream squeezes out to the edges. I use a small butter knife to smooth it out all the way around. Put your sprinkles or whatever decorations you're using into a small, shallow but wide bowl or saucer. Roll the ice cream sandwiches through the sprinkles like a wheel kind of and the sprinkles will easily stick to the ice cream around the edges. See photos. Freeze at least 1 hour (really, I'm serious! You have to freeze them at least an hour or the ice cream will squeeze out the sides when you eat them) and then wrap the 1 or 2 that you haven't eaten (ha, ha) in plastic wrap for a midnight snack.
In a mixing bowl, stir together the potatoes, oil, lemon juice, brown sugar and sea salt until well blended. Add the flour, baking powder and nutmeg and mix well. Divide in half, wrap each half in cling wrap and refrigerate 1 hour. Working one half at a time, roll out into a thin circle between sheets of wax paper. Turn into a 9" pie plate. Repeat with remaining half of dough. Use immediately or wrap well in cling wrap, then heavy duty foil, and freeze up to 6 months.
Pour vinegar and oil into a shallow dish such as a pie dish. Add garlic, parsley, parmesan cheese, and crushed red pepper. Mix well. Serve with a variety of breads; sliced.
Char green pepper in broiler, turning frequently, then place in paper bag & let stand 10 minutes. Hold pepper under running water & rub off the skin, before cutting the flesh of the pepper into 1" squares. Discard seeds & stem. In a salad bowl, combine green pepper, scallions, tomatoes & raisins, then mix in the chicken. Mound chicken mixture in center of bowl & sprinkle with olives. For the dressing, combine the last 5 ingredients & pour over the chicken salad. Serve at room temperature or chill before serving.
Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray. In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown.
Combine both loaves of thawed bread. PreHeat oven to 350 degrees. Grease a cookie sheet. To make body, you will make 4 round balls from the dough. Make each ball a little bigger. (Just like a snowman.) You will take the smallest ball and form a hat. The hat will be a ball and a small round cylindar for the brim. Place on greased baking sheet. (see picture). For body, flatten balls and place on the greased baking sheet. Brush dough with egg. Cover and let rise for about 30-35 minutes or til doubled. Bake at 350° for 25-30 minutes til golden brown. Remove to a wire rack to cool. Cut an oval in in the lower ball of the snowman. Hollow out bread leaving a shell. Cut bread into cubes for dipping. Let cool Completely. Use icing to draw eyes, nose, mouth and buttons on body. The bread has to be cooled completely or the icing will melt. Fill hole in belly with with dip. Surround entire bunny with bread cubes, fresh veggies and crackers for dipping.
Prepare the pudding mix according to box directions - use less milk for a thicker pudding. I used about 1 3/4 cup milk plus added 1 tsp vanilla. Mix all until it thickens, then place in fridge for later. Prepare ganache: In saucepan over medium to med-low heat, melt all chocolate with whipping cream, stirring constantly. After chocolate is fully melted you should have a smooth, shiny topping for your pudding. Place in fridge for later. TIP: I just used the white and dark chocolate because it is what I had on hand. Semi-sweet chips work the best, but you can use any combination of chocolates, adjusting cream if necessary. Prepare crust: Melt the butter in the microwave. Mix in with the graham cracker crumbs and sugar. You can always add more or less sugar to taste. I used a 24-cup mini muffin tin - pat the crust into the bottom and partially up the sides of each well. Bake at 300 degrees for 8 minutes, then cool. Place a large spoonful of white chocolate pudding in each mini crust (DON'T do this while crust is still hot!). Place a spoonful of ganache on top, and a spoonful of Cool Whip on top of that. I garnished with white chocolate chips. If there are leftovers, chill in fridge.
Mix cereal, pretzels and peanuts. Heat oleo, sugar and honey in saucepan, boil, stir and cook 5 minutes. Add vanilla. Pour cooked mixture over dry ingredients and stir. Bake at 250 for 1 hour stirring every 15 minutes.
Place garlic in a small food processor; cover and chop. Add the cilantro, parsley, pepper flakes and pepper; cover and process until finely chopped. Add the vinegar, lime juice, soy sauce and lime peel. While processing, gradually add oil in a steady stream. Serve with steak. Each serving is 2T.
Preheat oven to 350. In a small bowl, combine flour, baking powder, and salt; set aside. Melt butterscotch chips and butter. Cool 5 minutes. Add brown sugar, eggs, vanilla, and cereal. Blend in flour mixture. Spread in an 8x8 pan. Bake until tootchpick comes out clean, about 30 minutes. Cool before cutting into squares.
Set oven to 450 degrees. Set oven rack to center position. Butter a baking dish (large enough to hold casserole). For the cheese sauce, melt butter over low heat in a heavy-bottomed saucepan. Gently cook shallots and garlic for a few minutes, or less, be careful not to brown. Gradually whisk in cream, and then the chicken broth, whisk and cook until smooth (about 5 minutes). Blend in grated cheese and green onions, stir until blended. Set sauce aside. In a baking dish, place the diced chicken, and cover with about 1 cup cheese sauce. Top with carrots and green beans. Cover with half of potato slices. Then pour half of the remaining cheese sauce over the carrots and beans. Cover with remainig potato slices, then finish with the remainder of sauce on top of potatoes. Sprinkle top with grated cheddar cheese. Bake in the center of oven for 40-45 mins.
Pour alcohol into a coffee mug, fill to the brim with coffee and top off with some whipped cream.
Place chicken pieces in crockpot (I usually remove the skin first). Sprinkle the garlic salt and onion soup mix over the chicken. Pour salad dressing and water over the chicken. Cover and cook for 7-8 hours. Remove chicken and cool slightly. Shred chicken from the bones,and return to crock pot. Serve on hamburger buns.
Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with a Silpat (silicone baking liner) or parchment paper. Cut cookie dough crosswise in 16 equal slices. Form each dough slice around a candy bar to completely cover. Flatten dough slightly, making sure none of the candy bar protrudes. Place cookies 2 inches apart on cooking liner. Bake cookies in batches for 10 minutes or until golden. Cool completely on cookie sheet or wire rack.
Heat the Four Cups of Water Until Boiling. Combine the Jello and Gelatin together in a bowl. Pour in the water. Stir until completely dissolved. Pour into a glass dish or pan. Put in refrigerator about 2 hours to cool and set. When set cut into squares. How many you get depends on how large you cut them. You can also use cookie cutters for shapes.
Melt butter in a shallow 2-quart baking dish. Mix together flour, sugar, and milk to make a batter; pour over the hot melted butter. Do not stir. Arrange peaches evenly over sauce on bottom of a 10x6x2-inch baking pan.Sprinkle with cinnamon, nutmeg and salt. Make sure the sauce does not cover peaches. Crust: Take crust out of refrigerator and bring to room temperature. Roll out and cut into strips for basket weave. Top peaches with basket weave crust. Topping: Mix ingredients and sprinkle atop crust. Bake cobbler until bubbly and slightly browned (at 375 to 400° for about 40 to 50 minutes). Serve warm with vanilla ice cream or whipped cream.
Blend all ingredients until smooth. Serve with extra crushed ice and decorate with brown sugar and a banana slice.
Preheat oven to 350°F. Spray an ovenproof skillet with nonstick pan spray. Melt butter in skillet. Saute the onion and garlic in the skillet over medium heat until soft, about 5 minutes. Stir in tomato and seasonings. Cover and simmer for 5 minutes. Add the fish to the skillet. Cover with the sauce. Pour wine over the fish. Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork. Remove the fish to a heated platter. Simmer the sauce in the skillet. Reduce to 2/3 cup. Stir in tomato paste. Reheat and pour over the fish.
Stirfry the meat and vegetables for about 5 minutes. Add a spoonful of tomato paste & paprika powder Cover with stock, season with a splash of vinegar, 3 Allspice berries, a bay leaf and salt & pepper to taste. Simmer for 20 minutes. Serve with sour cream & a lemon slice.
Heat oven to 375°. Grease an oblong pan, 13x9x2 inches. Thoroughly mix all ingredients except mincemeat and Orange Glaze. Pat half of dough into pan to within 1/2 inch of each edge; spread with mincemeat. Pat out remaining dough to same size on waxed paper. Place paper side up over mincemeat; peel off waxed paper. Bake 30 minutes. Cool slightly. Drizzle Orange Glaze over top. Cut into 1 1/2-inch squares. Orange Glaze: .
Preheat oven to 350°F. Spray a glass baking dish with non stick spray or line with foil for easy clean up. Mix breadcrumbs and steak seasoning in a shallow dish. Roll chicken in breadcrumb mixture. Place 1 tbsp of cheese on each breast. Roll chicken, tucking as you go and secure with toothpicks. Reroll finished chicken in breadcrumbs before placing in dish if handling shook initial breadcrumbs free. For cutlets, bake 30 minutes If you chose to use thicker breasts up the time to 40-50 minutes.
Slice monkfish into 1/2-inch-thick slices. With the side of a chef's knife, flatten each piece to about 1/4 inch thick. Place flour in a shallow pan. Season fish with salt and pepper; dredge lightly in flour. Discard any remaining flour. In a large skillet, heat 1/2 tablespoon oil over medium-high heat. Add fish and cook until golden outside and opaque inside, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm. Add remaining 1/2 tablespoon oil to the skillet. Add shallot and cook, stirring, until softened, about 1 minute. Add wine and lemon juice. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, about 4 minutes. Remove from heat and whisk in sour cream, chopped parsley, lemon zest and any accumulated juices from the fish. Gently heat through. Season with salt and pepper. Arrange monkfish on plates and spoon sauce over. Garnish with lemon wedges and parsley sprigs and serve.
Peel and de-vein the prawns (shrimp) and mix with the pinch of salt, the egg white and the cornflour (cornstarch) past. Top and tail the snow peas (mangatout). Heat about 2 to 3 tablespoon of the oil in a preheated wok and stir fry the snow peas (mangetout) for about 1 minute and then add the salt and sugar and continue stirring for another minute, remove and place int he centre of a serving platter. Heat the remaining oil, par cook the prawns (shrimp) for 1 minute and then remove and drain. Pour off the excess oil, leaving about 1 tablespoon in the wok and add the spring onion and ginger to flour the oil. Add the prawns (shrimp) and stir-fry for about 1 minutes, then add the soy sauce and wine or sherry and blend well and place about half of prawns (shrimp) at one end of the platter. Add the chilli bean sauce and tomato puree (paste) to the remaining prawns (Shrimp) in the wok and blend well and then place the red prawns (shrimp) and the other end of the platter and serve.
Off heat, place the flour in a heavy saucepan, then gradually add the milk and whisk until well-blended. Place saucepan over medium temperature and cook, whisking, until thick, about 7 to 9 minutes. Remove saucepan from heat and add the grated cheese, stirring until melted. Stir in the herbs, if using. Makes 2 cups sauce. Serve over pasta or vegetables.