HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 3oo degrees. Cover a jelly roll pan with parchment paper. Coat parchment paper with cooking spray. Combine oats, rice cereal, brown sugar, chopped pecans, salt and ground cinnamon in a large bowl. Combine honey and canola oil in a small saucepan over low heat; cook 2 minutes or until warm. Remove from heat. Add vanilla and chocolate; stir with a whisk until smooth. Pour chocolate mixture over oat mixture. Lightly coat hands with cooking spray. Gently mix chocolate mixture and oat mixture until combined. Spread oat mixture onto prepared jelly-roll pan. Bake at 300 degrees for 20 minutes, stirring after 10 minutes. Cool completely on pan; stir in cranberries.
Preheat oven to 350 degrees. Rinse and dry tomatoes. Cut a thin slice off of both ends of each tomato then cut into halves and place in a bowl. Add olive oil, salt, pepper and basil, toss gently. Remove the tomatoes from the bowl and place on baking sheet about an inch apart (save the remaining oil mixture for use later). Put to the side. Rinse and dry pepper. Toss the pepper in the bowl with the remaining oil mixture coating all sides. Place on the baking sheet apart from the tomatoes. Place the baking sheet on top rack in a 350 degree oven for a total of 30 minutes Turn over the tomatoes and pepper after 15 minutes. Remove tomatoes from the baking sheet onto a plate for use later. Place the bell pepper in a zipper sealed bag. Put to the side. Reduce the oven to 325 degrees. TIP Set timers so you can continue preparing other items during cook times. Scrub potatoes, leaving the skin on place in pot of water, bring to a boil, lower and cook until 3/4 done. Remove from water place on plate for use later. Heat 1 tablespoon of vegetable oil in saute pan, add diced onions, cook until beginning to brown, add garlic, cook for another minute or so until golden. Add the turkey to the pan, continue stirring and cook until browned. Stir in the A.1. sauce, cook for 2-3 minutes. Remove pan from heat set to side for use later. Rinse, dry and lightly chop spinach leaves. Warm goat cheese in pot on stove, add spinach and keep cooking on low until creamy. Add the crushed red pepper, a pinch of kosher salt and fresh ground pepper. Remove from heat and place to the side for use later. Rub the remaining vegetable oil onto a baking sheet. Slice Yukon gold potatoes lengthwise about 1/4" should get 6 slices from each potato. Place each potato slice on baking sheet about an inch apart. Layer as following: 3 tablespoons of ground turkey on top of each potato slice. Halved tomato slice on top of ground turkey. 1 tablespoon of creamed spinach on top of tomato. Remove roasted pepper from sealed bag and remove the skin, seeds and stem. Slice into 12 uniform size pieces. Place pepper on top of the creamed spinach. Bake in oven 15-20 minutes and serve.
Hull the strawberries, cut them in half and put into a bowl. Sprinkle with pepper, sugar and finely chopped mint. Toss gently and let sit for 1 hour at room temperature. Toss again after 1/2 hour. Serve sprinkled with a little mint on top. Enjoy!
Peel the skin of potatoes if they are dirty, otherwise you can also leave them on. Fine julienne cut the potatoes ( I used the julienne cut on my hand slicer). Try to squeeze all the juice from the potatoes with a towel. Flavor with salt and pepper according to taste. Heat oil on a skillet pan (non-stick is a good choice). Be generous on the oil, it will make your hash brown very crispy. On medium-high heat, pour the potatoes on the pan and try to make it flat and round. Do not stir it. Turn it over when golden brown and it's done when both sides are golden and crispy.
Combine sugar and milk in a bowl. Stir until smooth. In another bowl, sift the dry ingredients and blend in the butter until the mixture is like cornmeal. Add the sugar and milk mixture and the almonds. Mix well. Wrap in foil, or wax paper and refrigerate overnight. Roll out the dough pretty thin. Use Christmas cookie cutters (or a windmill or other shaped cookie cutter if it isn't Christmas). Dust the cutter well with flour to be sure it doesn't stick. Place on greased cookie sheet and bake at 350 for about 10- 12 minutes. Remove and cool.
Clean the chicken and remove skin and excess fat. Add 8 cups of water to a large pot and put in the chicken, celery, onion, salt, and pepper. Bring to a boil, reduce heat to low, and simmer, partially covered, for about 45 minutes. Use a slotted spoon to remove the chicken and set aside to cool. Then use the spoon to discard the celery and onion. Carefully strain the broth through a fine sieve and reserve. If you de-fat the stock, you may refrigerate overnight and scoop off the fat before continuing. Heat the olive oil in the soup pot and add the onions, carrots, celery, and potato. Saute until tender, 5-10 minutes. Return the broth to the pot and add the diced tomatoes, and orzo. Simmer, partially covered and stirring occasionally, for about 45 minutes. If the vegetables are not cooked through, simmer until they are. While the soup is simmering, separate the meat from the carcass. Dice the chicken and return the meat to the pot. If you need to add more liquid, use some water or canned chicken broth. Add the salt and freshly ground black pepper to taste. Serve sprinkled with Feta cheese and crusty bread.
Toast the english muffin halves in a pre-heated broiler. Spread a little butter on each peice and then some mustard after the butter. Top each with 2 oz of ham, 1 slice red onion and then 2 slices of your cheese. Place on baking sheet and broil until cheese is melted (about 4-5 minutes).
Butter one 13x9-inch pan or 2 9x9-inch pans. Combine sugar, evaporated milk, butter, marshmallow creme and salt in a 6-quart saucepan. Cook over medium heat. Boil slowly for 5 minutes, stirring constantly. Remove from heat and stir in vanilla extract, walnuts and chocolate chips. Pour into buttered pan. Makes about 5 pounds.
Whisk egg in small bowl. Mix flour, salt, and pepper in another small bowl. Dip cubed chicken in egg, then in flour/salt/pepper mixture to coat - Put in pan with preheated oil and fry in batches. While chicken is cooking cube the green pepper and boil till tender. Drain and set aside. Once chicken is done, make sauce: In a medium saucepan put one cup of water and dissolve 1 bullion cube into it (or use 1 cup of chicken stock - either works). Add the juice from the can of pineapples, the soy sauce and the sugar. Mix the cornstarch into the vinegar before adding it to the sauce - it makes it easier to blend. Heat the sauce till thick and glossy. You will have to stir it often, especially when it starts to thicken. Put the chicken, drained pineapples and peppers into a bowl - add the sauce and mix. Serve over hot rice.
Begin any cheesecake recipe with all the ingredients at room temperature. This increases the volume. Crust: In a large bowl, combine graham crumbs, sugar, cinnamon and melted butter. Mix together until crumbs are moistened with butter; reserve 1/4 cup of this mixture for the topping later. Press crumbs into the bottom and sides of a spring pan. Wrap the spring pan with a sheet of heavy duty aluminum foil and set aside. Filling: Separate eggs; put yolks aside. Whip whites with 3 Tbsp. sugar until firm but not dry; set aside. In a food processor or with electric mixer, whip the cream cheese; add 1-1/2 cups sugar and 3 Tbsp. flour. Process until well combined about 2 minutes. Add egg yolks, one at a time, mixing continually between yolks. Add sour cream and flavoring. Process just another minute or two until all the ingredients are fully blended. Gently fold in egg whites; using a rubber spatular. Gently pour batter into spring pan and sprinkle the reserved 1/4 cup of gramham cracker crumbs on top. Place pan in a larger pan holding at least 1" of water. Preheat oven to 325 degrees. Bake for 1 hour; then turn off the oven and continue to cook with door closed for another hour. Open oven door, leaving the cheesecake in the oven to cool down.
Stir red onion, mayonnaise, coriander, 2 teaspoons lime juice, cumin and lime peel in medium bowl to blend. Mix in crabmeat. Season salad with salt and pepper. Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut-side up, on plates. Mound crab salad on each avocado half. Serve salad with lime wedges. .
Preheat oven to 325°F Lightly grease two loaf pans or a Bundt pan. Combine all ingredients, except blueberries, mixing thoroughly. Gently fold in blueberries. Pour into prepared pan(s). For loaf pans, bake 35-40 minutes or until test done with a toothpick. For Bundt pan, bake 60 minutes. or until test done.
Mix the ingredients for the cranberry spread together. Lay the tortillas down so that the 'middle' ends overlap on the inside. Spread the cranberry mixture over the tortillas so that most of the surface is covered. Be careful bot to add it too thickly or it gets a bit gooey when you roll them up. Place the roast turkey slices down the middle of the tortillas so it looks like one long strip of turkey. Carefully roll the tortillas up tightly. Cover with foil, making sure the ends are sealed, and chill in the fridge for a few hours or overnight. Take out of the fridge and slice into inch and a half slices. Secure with toothpicks if you feel needed.
Preheat oven to 350 degrees F. Heat oil in a pan. Add onion. Cook, stirring occasionally, until its soft and translucent. Add garlic and artichokes. Season with salt and pepper. Cook for 2 more minutes. Transfer to a baking dish. Season hamour fillets with rosemary, salt and pepper. Place them in the baking dish. Pour tomatoes over the fillets. Sprinkle with lemon juice, salt and pepper. Bake until the fish is just cooked through (about 10-12 minutes), depending on the thickness of the fish. Serve hot, right out of the oven.
Preheat oven to 350°F In a small bowl, combine flour, baking powder and salt. In a large bowl, cream sugar and butter and then cream in eggs. Blend in white wine and star fruit. Stir in flour mixture, blending thoroughly and then stir in coconut. Spoon into a well greased 8 1/2 x 4 1/2 x 2 1/2 inch bread pan or just use silpat. Bake for 50 minutes or until a toothpick comes out clean.
In a colander in the sink, add the corn, green beans, kidney beans, garbanzo beans, and black beans; rinse them well then let drain. In a large bowl combine the onion and remaining ingredients and the mixture in the colander and stir to coat. Transfer to a container with a cover and refrigerate for at least 4 hours, stirring or shaking occasionally. Note: also good with yellow wax beans and a bit of black olive added - I omit the corn and substitute the yellow wax beans.
Pull out your eggs. Egg whites whip best at room temperature. Preheat your oven to 400°F Set the oven rack low, so your souffle will have plenty of room to grow (it can get up to 4-5 inches above dish rim!). Prepare your souffle dish: butter the bottom and sides, then press grated cheese against the sides and sprinkle it over the bottom. This should take ~1-2 ounces of cheese. The cheese should be fairly evenly distributed, with lots of places where you can still see the dish. If it looks like a 70's shag carpet, you've probably gone too far. :). Make a roux: Melt the butter in a medium saucepan over med-low heat. When it's melted and bubbly, add the flour and whisk it in to make a paste. Cook the paste for about 2-3 minutes, until it starts to smell nutty and delicious. Add the milk to the roux. Some people heat their milk before this step. Cook, stirring constantly, until the sauce is thick and smooth. Add mustard, cayenne, and salt/pepper to taste. Congratulations, you've made a bechamel sauce! While the bechamel is still warm, stir in the cheese. The sauce will be very thick. Set aside for 10 minutes to cool slightly. Separate the eggs. Stir the yolks into the cheesy bechamel, one at a time. This is the souffle base. Whip the egg whites with a small pinch of salt to firm peaks (but not dry). If the saucepan is still hot, transfer the souffle base to a bowl so you don't cook the eggs. Whisk 1/3 of the whites into the souffle base to loosen it up. Gently fold another 1/3 of the whites into the lightened base with a spatula. Try to use as few strokes as possible to avoid popping the egg foam. When there are only a few streaks of whites left, gently fold in the last third of the whites. THIS DOES NOT NEED TO BE PERFECT. Streaks are OK, you just want to get most of the big patches of whites worked inches. Gently scrape the mixture into your prepared souffle dish and immediately put in oven. Bake at 400 F for 28-35 minutes. The souffle will rise high and the top will become a burnished chocolate brown. While the souffle bakes, make whatever else you're serving. You want to serve your souffle right away, as it will start to fall only a few minutes after it has been removed from the oven. Leftovers, if you have any, are quite good cold.
350°F. 9x13 pan. 40 minutes. Mix eggs, oil, sugar, and vanilla. Mix in flour baking powder baking soda and salt. Stir in strawberries (cut in small pieces). Pour mixture in a pan and bake till toothpick comes out clean. Icing. Mix shorting butter and vanilla. Add sugar. Spread on cooled cake and serve.
FOR THE STUFFED CHICKEN ~ Preheat oven to 350 degrees F & lightly coat a baking sheet with non-stick cooking spray. Between 2 pieces of plastic wrap, flatten chicken breasts fairly thin. Roll up a slice of cheese & then roll the chicken breast around the cheese roll, securing with toothpicks. Repeat with the other 3 breasts. Season the flour with salt & pepper, then dredge the chicken rolls in the flour ~ Shake off any excess. Dip chicken rolls in the beaten egg & then roll them in the bread crumbs, before placing them on the prepared baking sheet. Bake 30-35 minutes or until bolden brown & the chicken is done. Remove toothpicks & place stuffed chicken rolls on a serving plate. FOR THE RASPBERRY SAUCE ~ In a medium saucepan, combine all sauce ingredients, then bring to a boil & cook 2 minutes, stirring often. Remove from heat &, if desired, strain sauce through a sieve to remove the seeds. Pour sauce over chicken breasts & serve!
Put flour in a bowl add salt, eggs and cream, mix well. Knead until the dough is soft and even. Rinse a bowl with hot water, cover the dough with the bowl and leave it alone for about 30 minutes. Cut dough in 12 pieces of the same size. Cover table with flour and roll the pieces of dough as thin as possible. Remove the flour that's left over. Heat the coconut fat or deep-frying oil in a pan to 180°C (355°F). Put dough in pan. Fry on both sides until the cookies are yellow. Drip off the fat or oil. Spread confectioner's sugar evenly over the cookies.
Preheat oven to 350. Cook macaroni noodles and place into a casserole dish. In saucepan, melt butter then add milk, flour and cheese. Cook until thick; add worcestershire. Pour over cooked macaroni and mix thoroughly. Top with buttered bread crumbs. Bake for 30 minutes.
In a large bowl, combine first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round loaf and place in a greased loaf pan. Combine remaining ingredients and spread over top of meatloaf. Bake in 350F oven for 1 hour.
Melt butter in microwave for 1 minute. With hand mixer, mix cream cheese, and butter. Add half of powdered sugar and vanilla extract, mix well and add rest of powdered sugar(THIS COULD GET A LITTLE MESSY). Cover and chill in refrigorator for an hour. Take out and spread on slightly warm cake or cupcakes.
Heat the oil in a small pan and saute the spring onion for 1 minute. Remove from the heat and stir in the salmon. Transfer to a bowl and leave to cool slightly. Brush the sandwich toaster with a little sunflower oil, wiping off the excess with kitchen paper. Preheat the sandwich toaster to its highest setting. Stir the Quark, horseradish and Tabasco into the salmon mixture and season with pepper. Spread the salmon mixture on to one slice of bread and top with the second slice. Place the sandwich in the toaster, close the lid and cook for 4 minutes until browned.
To make the streusel, by hand, with a fork or pastry blender, mix the brown sugar, flour, cinnamon and butter until crumbly and well blended. Preheat oven to 375*F. LIne 12 muffin cups with paper cupcake liners, or coat with melted butter and dust with flour, or spray generously with cooking spray. To make sure the muffins release with ease, coat the top of the pan as well as the inside of the cups when you grease the tins. Sift together the flour, baking powder, baking soda and salt; set aside. Whisk the butter and brown sugar in a large bowl, then whisk in the eggs. Add the bananas, milk and vanilla. Add the dry ingredients all at once, stirring just until blended. Quickly fold in the berries. Divide into prepared muffin pans and sprinkle with 1/4 cup of the butter streusel (put remainder of the streusel in a jar, cover and refrigerate for another use, it's very good sprinkled on all kinds of muffins). Bake 25 to 30 minutes or until the tops of the muffins are golden brown and they spring back when lightly touched with a finger. Cool for about 5 minutes, then remove from the pan.
Reserve the chopped greens of the spring onions for garnishing. Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt. Add spring onion, green capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. Shape into lemon sized balls. Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown. Drain and place on an absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir-fry ginger and garlic briefly. Add green chillies. Stir-fry briefly. Add soy sauce, sugar, MSG and salt to taste. Stir in vegetable stock and bring to a boil. Stir in cornflour blended in a cup of water and cook for a couple of minutes or till the sauce starts to thicken, stirring continuously. Add fried vegetable balls, vinegar and mix well. Serve hot, garnished with spring onion greens.
Pour the apple juice into the crock pot. layer the sweet potatoes, onions, and apples in crock pot. In a nonstick skillet brown the pork on all sides place pork on top of the potato and apple slices. Brush the mustard over the roast (optional) and sprinkle the roast with the pepper (to taste) and sage Cover and cook on low until the roast is done. 7-9 hours. Transfer the roast to a platter and keep it warm, using a slotted spoon transfer the apple/sweet potato mixture to a bowl and keep warm. Sauce (Optional): Combine water, sugar, and cornstarch in a measuring cup. Stir the cornstarch mixture into the juices in the crock pot and cook, stirring often until they thinken. 1-2 minutes. Serve it over the apple/potato mixture and the roast.
Preheat oven to 350°F. Place 8x8-inch casserole dish in oven with the butter to melt. Mix all other ingredients until combined. Pour into casserole. Bake for 45 to 60 minutes until all the liquid is absorbed.
Tie trout up in cheesecloth and lower into salted, simmering water; cook for 30 minutes. Lift out carefully, remove cheesecloth, dress fish with melted butter and parsley. For the horseradish sauce: Combine first four ingredients and chill. Just before serving, whip cream and fold in horseradish mixture.
Place ingredients in the order recommended for your bread maker. Select basic bread setting. Check dough after 5 minutes of mixing and add 1-2 T four or water if needed.
Cook bacon as directed& drain on paper towels. I like to use the pre-cooked bacon that you just heat up in microwave. Lightly toast bread and spread with peanut butter. Layer with bacon (3 strips per sandwich), apple and alfalfa sprouts. Remember the alfalfa sprouts are optional. Top with remaining slice of bread& cut in half.
CAKE Put Butter, Coke and Baking Chocolate in a sauce pan and bring to a boil. Remove from heat and add Marshmallows stir until the Marshmallows disappear. Set aside until cooled to room temperature. To speed things up I place the pan in a pan of cool water. Pre-heat oven to 350 deg. F. In a mixing bowl blend the Shortening, Oil, Vanilla, and Sugar until fluffy. Add Eggs and buttermilk and beat until smooth. Mix Flour with Baking Powder, Soda, Coca and Salt. Add half the flour mixture to the egg mixture only beat long enough to combine. Add COOLED Coca Cola mixture and beat to combine. Add rest of Flour mixture and beat until combined, but do not over beat. Batter will be thick. Place Batter into 13X9X2 oiled and floured baking pan. Bake at 350 for 35 to 40 minutes. FROSTING. IF the above does not destroy any diet frost the cake with this.... Cream the butter, add Cocoa, Vanilla, Hershey's Syrup and Coca Cola. Beat until smooth. Add Powder sugar a little at a time and beat constantly scraping the bowl frequently. Beat well. If dry add more Coca Cola. Frost the Cake while still warm.
Mix ham, pork, bread crumbs, milk, eggs& salt Make 24 small meatballs, you can use a small ice cream spoon to make them even Place into a baking dish (9"x13") Prepare sauce by mixing brown sugar, vinegar, water and dried mustard. Pour over meatballs. Bake at 325F, 40 minutes Serve over rice.
Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and dill. Sprinkle vegetables with 1/2 of salt, pepper, and dill. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the lemon and sprinkle with wine. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.
Preheat oven to 450°. Rub chicken all over with lemon pieces. Put lemon pieces inside chicken cavity. Rub chicken with salt and pepper. Combine butter, red pepper, garlic and coriander. Smear over the chicken. Roast for 15 minutes. Reduce oven temperature to 375° and roast until juices run clear, approximately 1-1 1/2 hours.
Slit chicken breasts to create a pocket. Tear or cut cheese slices in half, tucking 2 halves into each breast. Fill space between cheese with ham cubes. Bake at 375 for 20-30 minutes, or until chicken is cooked through.
In a soup pot, brown and crumble the sausage with the onion and celery. Cook until no longer pink. Drain off excess fat and return the mixture to the pot. Add to the pot the garlic, broth, sweet potatoes, corn, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and cover and simmer for about 15 minutes or until sweet potatoes are tender. Add the fat free half and half and stir until heated through. Mix/shake together the cornstarch and milk; stir into the soup. When heated through, stir in the cheese, but do not allow to boil.
In a medium bowl knead peanut butter, margarine, vanilla and sugar, with your hands, until smooth dough is formed. Shape into half-inch balls, place on tray lined with wax paper and freeze for at least one hour. Melt chocolate in the microwave. Use 20-second zaps and mix in between each zap until smooth. Insert a toothpick into each peanut butter ball and dip ball into melted chocolate. Return to wax paper and refreeze. Store in airtight container and serve from frozen.