HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°F Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended. Include generous amounts of fresh ground black pepper. Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower. Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.
Slice eggs in half lengthwise; remove yolks and set whites on a plate. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff into egg whites. Cover and refrigerate until serving. *Note:As a substitute for honey mustard, combine 1-1/2 teaspoons Dijon mustard and 1-1/2 teaspoons honey.
Preheat oven to 400°F/200°C degrees. Peel and cut off the top 1/4 inch of the onion. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board. Repeat to make four evenly spaced cuts around the onion. Continue slicing between each section until you have 16 evenly spaced cuts. Turn the onion over and use your fingers to gently separate the outer pieces. Melt the coconut oil and brush the oil on both sides of the onion petals. In a bowl, combine panko, salt, pepper, cayenne, and cilantro. Sprinkle the panko mixture on the onion. Bake in the oven for about 30 - 40 minutes. In the meantime, place all the ingredients for the sauce except for the potato starch in a small pan. Bring to a boil. Reduce heat to medium and let boil for 3 - 5 minutes. In a small bowl, dissolve potato starch in 1 Tbsp of water. Reduce heat to low and add the potato starch mixture. Stir for a minute or so until the sauce is thickened. Taste the sauce and adjust the amount of sugar or chili. Infuse love and serve with the sauce on the side.
In a large bowl, combine the flour, sugar, baking powder, baking soda and cinnamon. In another bowl, whisk the egg yolks, milk, peanut butter and butter; stir mixture into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with jelly.
Arrange chicken in greased casserole dish. Top each chicken breast with cheese slice. Combine soup with wine, mixing well. Spoon sauce over chicken; sprinkle with stuffing. Drizzle melted butter over stuffing. Bake at 350 degrees for 45 to 55 minutes.
In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well. Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.
In large bowl, combine flour, sugar, spices, baking soda, baking powder & salt. In medium bowl, whisk eggs lightly. Stir in pumpkin, grated carrot, honey & melted butter. Whisk until combined then stir in the chocolate chips. Pour the wet ingredients into the dry ingredients and stir just until combined. Don't over mix. Spread a sheet of parchment paper over cookie sheets & drop 1 Tablespoon of batter for each cookie about 2-3 inches apart on parchment. Bake at 350 degrees for 15 minutes, then cool on cookie sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
Brown the chicken in oil and butter over moderate heat. Remove pieces and set aside. Lightly saute the onions in the same large skillet or pot. Stir in the curry powder, return chicken to the pot, and cook for 3-5 minutes, turning the pieces several times. Add the fruits, salt, vinegar and peanuts, with enough water to cover. Bring to a boil, reduce heat, cover and simmer until chicken is tender, about 45 minutes. If the sauce is too thin to ladle well over rice, cook uncovered another 15-20 minutes until the liquid is reduced.
Prepare the minced garlic by sprinkling with kosher salt to use as an abrasive and smashing the garlic with the side of your knife blade. Pull the cilantro leaves off of the stems and discard the stems before mincing. Slice each tomato in half and scrape out the pith (seeds and juice) with a small spoon or your finger before mincing. Scoop avocados into a medium-sized bowl and pour lime juice over immediately, then mash with a potato masher or a fork. Add the garlic, red onion, cilantro, tomato, and jalapeno (if desired), and mix. Season with the black pepper and kosher salt in the amounts described or to your desired taste. Serve immediately as a garnish on your favorite mexican dish or with tortilla chips.
Slice the bread horizontally in half. Spread the pizza sauce onto the bottom half of the loaf. Sprinkle with Italian seasoning. Layer as follows: green pepper, ham, salami, pepperoni, and cheese; sprinkle with salt/pepper if desired. Replace bread top. Place sandwich on a baking sheet. Bake at 425° for 12-15 minutes or until the cheese is melted. Slice and serve warm.
Pour the blueberries into a saucepan and crush them with a potato masher or a wooden spoon until most of the skins are broken. Add 1 cup of water and strips of lemon peel and bring to a simmer. Turn heat down to low and cook the berries for 5 minutes at just under a simmer. Pour the hot berries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through. Twist the cloth to extract all the juice; there should be about 2 cups. Discard the berry pulp. Combine the remaining 2 cups water with the sugar in a small saucepan. Bring the mixture to a boil, stirring, until the sugar is dissolved and the mixture is clear. Wash down the sides of the pan with a wet pastry brush, then boil the syrup, without stirring, until it reaches 260 degrees on a candy thermometer. Add the blueberry syrup to the sugar syrup and bring the mixture to boil. Boil for 1 minute. Let the syrup cool, then add lemon juice to taste. Pour the syrup into two pint jars and refrigerate if you plan to use it in a month or two. To can (for indefinite storage) Pour into canning jars with 1/2 inch headspace. Process in hot water bath for 30 minutes. Cool.
In a large bowl, whip cream cheese for about 30 seconds. Add powdered sugar and lemon juice. Mix well. In a separate bowl, whip cream until stiff peaks form. Fold gently into cream cheese mixture. Pour into graham cracker crust. Chill for 2 to 3 hours. For Maple Apple Topping in a large skillet, melt butter over medium heat. Add apples for 5 minutes until tender. In a small bowl, combine maple syrup, sugar, cornstarch, and cinnamon. Add to apples in skillet. Cook for an addition 4 minutes or until the sauce is thickened. Remove from heat and let cool about 10 minutes. Cut cheesecake into individual slices and spoon sauce over each piece. Sprinkle with toasted pecans.
Heat a large pan with cooking spray over medium high heat. Put the lamb in and cook for 5 minutes making sure to brown it on all sides. Add the onion and garlic and saute for 8 minutes, stirring frequently. Add the wine and scrape the pan to loosen the browned bits. Add the water and all the rest of the ingredients except the basil. Bring it all to a boil. Reduce the heat and simmer for 1. 5 hours or until the lamb is tender. Discard the bay leaf and put the stew into bowls. Sprinkle each serving with basil.
Combine all ingredients in shaker or blender. Shake, or blend at low speed, for 10 to 15 seconds. Pour over ice cubes in a tall glass. Garnish with a pineapple stick and cherry.
Cook pasta in boiling water until al dente and then chill in ice cold water until needed. In a large boil add your chick peas, artichoke hearts, bell peppers, onions and black olives. Drain pasta and add. In a seperate jar add your olive oil, balsamic vinegar, garlic, basil, salt and peppers. Shake contents in jar until blended well. Pour over oil mixture over veggies. Toss and serve.
In a bowl, combine biscuits, fruit, desiccated coconut and rice bubbles. In a saucepan add condensed milk, butter and golden syrup and heat over medium heat for a couple of minutes, stirring constantlly, until butter melts then cook, stirring, for a further 3 minutes. Pour onto dry ingredients and stir until combined. Let cool slightly. When mixture cools, roll spoonfuls into balls and toss in shredded coconut until coated. Place onto a tray and refrigerate for 30 minutes or until firm.
Wash strawberries; drain. Remove Stems. Crush strawberries on layer at a time. (I use a potato masher for this.). Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot. Bring to a boil, stirring occasionally. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat, and skim foam if necessary. Ladle into hot, sterilized jars, leaving 1/4 inch head space. Adjust 2-piece caps. Process 10 minutes in a boiling water canner.
Put paprika all over the drumsticks. Heat olive oil and fry the drumsticks. Pass the drumsticks to a plate and serve.
Preheat oven to 350°F. Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside. In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.
In a bowl, stir together water, tomato sauce, soy sauce, cornflour, honey, crushed chilli flakes and ground ginger and then set aside. Heat oil in a wok or large frypan over medium-high heat and stir in spring onions, garlic and chilli and cook for 30 seconds. Stir in prawns and toss to coat with oil and then stir in prepared water and sauce mix and cook and stir until it is bubbly and thickened. Serve over cooked rice.
Preheat oven to 400 degrees. Spray a 12-cup muffin tin with non-stick cooking spray and set aside. Mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl. Combine the applesauce, pumpkin, sugar, Splenda, oil, egg substitute and water in a medium bowl; mix thoroughly. Add the applesauce mixture to flour mixture, mixing until completely incorporated. Pour the batter into muffin tin, filling about 2/3 full. Sprinkle tops of batter with walnuts. Bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean. Please note: When you bake with Splenda, the cooking time is greatly reduced.
In large pot, heat oil with medium heat and add shallots and garlic. Saute until translucent, approx 2 minutes. Add chopped ham and saute for another 2 minutes. Add all beans. To drain black beans, place hand on top of opened can, slowly turn over and let the juice flow out between your fingers. It's kind of fun :). Mix well; the refried beans will need to be broken up. Add creamed corn and chopped sun dried tomatoes. Add cayenne pepper to taste. Add chicken stock and bring to simmer, stirring occasionally for 20 minutes. Serve in bowls topped with grated Gouda and a squeeze of lime juice. I would suggest all the toppings too :). Toppings: (Optional). Avocado, cubed. Cilantro, torn into small pieces. Fat free sour cream. Tortilla chips. Big Spoon :).
Preheat oven to 400 degrees F. Lightly spoon flours into dry measuring cups, level with a knife. Combine flours, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl. Combine strawberries, yogurt, butter, rind and egg white; add to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat into an 8-inch circle on a baking sheet coated with cooking spray. Cut into 12 wedges, cutting into but not through dough, sprinkle with 2 teaspoons sugar. Bake at 400 for 20 minutes or until lightly browned.
Cut up 6 slices of good thick smoked bacon. Put in pan till halfway cooked. Add 2 cups diced or thinly sliced potatoes. Cook until nicely browned. Season to taste. If you do not want the bacon with the potatoes, simply remove them after they are cooked and then add the potatoes to the bacon grease. Note: Boil potatoes in water till fork tender. You may keep the skins on or simply peel after they are cool enough to handle. Boiled potatoes and raw potatoes have a different taste when they are fried. I love them both, and it's your own personal preference what you choose.
Preheat oven to 450. Grease or spray a large cookie sheet. Stir together dry ingredients including the sugar. Cut butter into flour mixture. Add raisins (or whatever you use), stir to mix well. Beat egg in measuring cup. Add milk to make 1 cup. Stir into flour. Drop roughly tablespoon size scoops on cookie sheet. Bake for 10-12 minutes. (You can knead 15-20 times and roll out and cut if you wish -- but I prefer the ease of the drop method.).
In a bowl mix all ingredients well to combine (or use a blender or processor to mix). Adjust the salt, black pepper and vinegar to taste. Let sit for a couple of hours to blend flavors. Store tightly covered at room temperature (or refrigerate if using fresh garlic).
Cook elbow macaroni as package directs. Drain; rinse with cold water. In large bowl, combine mayonnaise, Italian dressing, and mustard; mix well. Add cucumber, tomato, green pepper, green onion, salt, pepper, tuna (in large pieces) and macaroni; toss to mix well. Refrigerate, covered, until well chilled - about 4 hours. Serve over a bed of mixed green garnished with chopped egg and parsley.
Place water, butter, honey, salt and vinegar in pan for automatic bread machine. Measure 2 tablespoons gluten into bottom of dry measuring cup. Add flour to measuring cup and measure 4 cups into pan. Add seeds on top of flour. Make a well with your finger in the dry ingredients and add the yeast. Set bread machine for dough cycle and press the start button. When cycle is complete, separate dough into 15 pieces; roll into balls and place into greased 9 x 13 pan. Allow to rise 1 hour or until doubled. Bake at 375 for 20 minutes or until browned on top.
Mix together dry ingredients. In seperate bowl, mix wet. Add wet to dry, mixing thoroughly. Batter will be runny, do not expect a thick batter. Put in prepared 8x8 pan, and bake for 40 minutes at 350. Bread surface will crackle slightly and become dark golden brown, a toothpick should come out clean. Let cool 5-10 minutes in pan, then turn out onto cooling rack. Slice once cooled completely. Slice into four large squares for sandwiches, or eight smaller slices. Delicious toasted!
Preheat oven to 375 degrees. Beat margarine in bowl. Add sugar, lemon rind, baking powder, baking soda, salt and eggs. Beat until well blended. Beat in flour to crumb texture. Dough will be fairly dry. Stir in almonds. Kneading the dough slightly, shape into two 9-inch logs. Flatten logs to 1 1/2-inch thick. Place on a nonstick baking sheet and bake for 20 minutes. Remove from oven and cool 1 hour. Slice crosswise into 16 1/2-inch slices per roll. Place cut side down on baking sheet and bake 8 minutes. Flip biscotti over and bake 8 minutes more or until crisp and golden. Cool. Store in air-tight container for up to three days.
Peel ginger and cut across the grain into thin slivers. Finely peel lemon zest from lemon, taking care to leave the bitter pith behind. Bring half cup of water to boil in a small saucepan. Add lemon peel and ginger to water and shut off heat. Let the brew seep for 10 or 15 minutes. Remove ginger and peel from the now tepid water and pour water into pitcher. Add juice from the lemon, Splenda and ice. Depending whether you want your beverage fizzy or flat add either seltzer or water. Adjust sweetness to taste. Serve.
Preheat the oven to 400°F On a floured surface, roll out half the pastry into a rectangle approximately 12in x 8in. Place on a baking sheet and chill in the refrigerator for 10 minutes. Prick the pastry rectangle all over with a fork and bake for about 15 minutes until golden brown. Allow to cool. Heat the olive oil in a heavy-based frying pan. Add the onion and gently fry for 20 minutes until softened. Increase the heat, add the garlic, and fry quickly until the onions turn golden brown. Spoon into a large bowl and allow to cool. In a large bowl, mix together the sun-dried tomato paste, flaked tuna, creme fraiche and grated Cheddar and season well with salt and freshly ground pepper. Pile the tuna mixture onto the cooled pastry base and spread evenly, top with cooked onions and basil leaves, leaving 1/2in clear round the edge. Brush the edge with beaten egg. Roll the remaining pastry into a rectangle large enough to cover the tuna mixture and base. Place the pastry over the tuna filling, pressing the edges to seal it well and cut off any raggedy edges. Brush the tuna pie all over with beaten egg. Bake for approximately 35-40 minutes until crisp and golden brown. Serve hot, cold or warm with a crisp green salad.
In a small bowl, mix together the bouillon and boiling water. Stir in the remaining ingredients. Pour into a jar with a tight-fitting lid; store in refrigerator and shake well before using.
Place the Doritos in a plastic bag with a zip-lock closure and use a rolling pin or back of a large knife to loosely crush. Combine the corn, pepper, avocado, lettuce leaves and blue cheese in a large bowl. Add the dressing and the crushed Doritos. Toss well and serve with additional Doritos on the side.
Soak dried porcini mushrooms in lukewarm water for 20 minutes. Remove from water, rinse and slightly chop, set aside. Mix white wine, tomatoes, porcini mushrooms, and oregano in a saute pan over medium heat. Bring sauce to a boil and season with salt and pepper to taste. Lower heat and allow to simmer for 15 minutes. Heat olive oil in a separate large saute pan over medium high heat. Cook rib eye steaks 4 minutes on each side. Add garlic and onions to saute pan and cook for 2 minutes. Place onions on bottom of large serving platter. Place steaks on top of onions. Pour Mushroom and tomato mixture over steaks. Garnish with chopped parsley and serve immediately.
Preheat oven to 300 degrees. In a bowl, combine all dry ingredients together. In a large bowl, cream together the sugar and butter until it resembles a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed until blended. Do not overmix. Drop by teaspoons onto an ungreased baking sheet, 1 inch apart. Lightly sprinkle nutmeg over the unbaked cookies. Bake for approximately 20 minutes or until bottoms turn a light brown. Transfer from pans immediately to cool.
Preheat oven to 375°F. Spray a 11 x15 baking/jellyroll pan with a light spritz of Pam. Fit with waxed paper and spray with cooking Pam again. Whip eggs, sugar, vanilla and water until light. Mix in dry ingredients. Pour thin batter unto sheet. Bake until sponge is golden and springs to the touch. Turn out on cloth wrung in cold water. Remove waxed paper. Spread with jam/jelly. Using the cloth as an aid, roll up the cake into a roll and trim the ends. Place on platter. Sprinkle with confectioner sugar. Serve warm or cold. Enjoy! =).
Rinse defrosted hens in cold running water. Drain, pat dry inside and out with paper towel. Combine preserves, vinegar and soy sauce. Divide sauce in half. Spray inside of rotisserie basket with nonstick vegetable coating spray; place on spit and fit unit on hub of drip tray. Center one hen on spit with wings downward; center second hen on spit with wings upward. Close rotisserie door. Plug in; be certain unit rotates freely. Cook until juices run clear and thermometer inserted in breast registers 185°F(approximately 55 to 60 minutes). Brush hens with half of sauce during last 10 minutes of cooking. Remove hens to a warm platter to serve. Heat the reserved half of sauce and serve with hens. Refrigerate leftovers.
preheat oven to 250. Place the onions and celery in the bottom of a large roasting pan or Dutch oven,set aside. Prepare the roast by spiking it with Garlic.Make small deep cuts in the pork then stuff a clove of the garlic in each hole.Repeat all over the roast. Rub all side with Tony Chacher's seasoning. In a large cast iron skillet over medium heat warm 3 tablespoons oil. Add the pork and carefully brown on all sides. When thoroughly browned, place the roast on top of the onions in the roasting pan or Dutch oven. Into the skillet add remaining oil and the flour,stir until flour cooks to a peanut -butter color. Scrape this mixture (roux) into the bottom of the roasting pan.Tent the roast with heavy foil or cover Dutch oven. Cook for 4-6 hours or until the meat falls apart when poked with a fork.In the first couple hours of cooking, check the liquid level in the bottom of the pan frequently, adding a little water,beer or chicken stock to maintain about 1 inch of liquid in the bottom of the pan.Serve.
Brown the hamburger meat, drain the fat and place the meat into a slow cooker. Add the beans, seasonings and broth. (You can soak the beans before if desired - I never do!). Cook on low for around 8 hours or until the beans are tender, adding water or additional broth as needed. I usually need to add about 2 cups of water as the beans cook and soak up the liquid.
In a large pot of boiling salted water, cook cauliflower until tender, 3-5 minutes. Drain and transfer to a serving dish. In a small skillet, melt butter over medium low heat. Add scallions and cook 2 minutes. Pour over cauliflower and toss. Season with salt and pepper. Serve hot.
Preheat vegetable oil in a deep-fryer to 350 degrees F. In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with queso dip. Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month. Sauce:. In a medium sauce pot, slowly heat cheese over medium/low heat. When cheese is fully melted add tomatoes, stirring with spoon until combined well. Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.
Trim off any excess fat from each cutlet, flatten slightly with a meat mallet. Combine breadcrumbs, parsley, basil and cheese. Coat cutlets in flour dip into egg then coat completely in breadcrumb mixture. Lay cutlets flat on a tray or plate in a single layer, place in refrigerator for 10 Min's this makes them easier to handle. Heat a couple of tablespoons of oil in fry pan add lamb ( you may need to use a couple of pans) Cook until browned on both sides turn the heat down and continue cooking until cooked as desired, turning occasionally, I do this instead of finishing in the oven as the coating tends to lose its crispiness. I have allowed for three cutlets per person so make 16 if you want four per person. Serve with mash, roasted or boiled potato and vegetable.