HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the margarine in a 9 x 13 rectangular pan and place in a 425 degree oven to melt the margarine. Meanwhile combine the flour, sugar, baking powder and salt in a large mixing bowl. Using a fork to stir, gradually mix in the milk. Add a little more milk if needed. Stir up the dough until it is cohesive and forms a soft ball. Coat the ball with flour if it seems sticky. Rip off a sheet of waxed paper and pat or roll the dough out on top of the wax paper. Make a roughly regtangular shape to fit the hot pan. Remove the hot pan from oven once margarine is melted. Gently place the large sheet of dough into the pan, overtop the hot margarine, being very careful not to burn yourself. Next, use a pizza cutter or sharp knife to cut the dough in thin strips, as well as down the middle if desired. The margagine will ooze up between the sticks. You may sprinkle Parmesan cheese on at this time if you like--or add garlic salt or garlic powder to the butter before adding the dough. Bake at 425 degrees for about 15 to 20 minutes. They will bake up golden brown, crunchy on the outside and soft in the center.
Preheat oven to 350°F and spray an 13' X 9" baking dish with non-stick cooking spray. Cook noodles 3-4 minutes in boiling, salted, water or as directed on package. Transfer to a colander and run cold water through; drain well. In a large bowl, combine, non-dairy creamer, eggs, sugar, carrots, pineapple, margarine, and pepper. Mix well. Now add the egg noodles to this and mix. Pour this into the prepared baking dish and bake for 1 hour or until firm in the center. Cool slightly before cutting into squares.
1. In a large bowl, beat powdered sugar, thawed mashed potatoes, cocoa and vanilla. 2. Roll out dough on a work surface dusted with powdered sugar. Spread with peanut butter, then roll up and wrap in plastic. Chill, then slice into pinwheels.
Rinse and pat dry chicken. Place in a 5-quart or larger crockery slow cooker. Place the peeled and quarterd onion, peeled and quartered carrot, and parsley around chicken pieces. Sprinkle with thyme, marjoram, and pepper. Add chicken broth, cover, and cook on low for 7 to 8 hours or on high for 2 1/2 to 3 hours. When done cooking, remove the chicken and discard the onion, carrot, and parsley. Skim off and discard all surface fat from the broth. Cool chicken from broth for about 10 minutes, until cool enough to handle and remove and discard the chicken skin and bones. Shred chicken. Add shredded chicken back to the slow cooker and bring to a simmer. Lightly saute the diced onion, diced carrots, diced celery, mushroom, in a little broth or water until softened and place in the crock along with the spinach. Simmer for 10 minutes. Meanwhile, cook noodles according to package directions. Just before serving, add cooked noodles to soup and season with salt and pepper (to taste).
Thaw meat if it is still slightly frozen. Place in a large stainless steel bowl. Sprinkle with salt. Let set for 30 minutes. Drain. DO NOT SQUEEZE. Clean onion, ginger and garlic. Garlic should"slip" right out of it's skin if soaked long enough. Process in food processor until thoroughly minced. Sprinkle sugar on drained meat. Mix with your hands until sugar is melted. Gradually stir in onion/garlic/ginger mixture. Mix in until disbursed throughout meat. Pour soy sauce, sesame oil, and rice wine over meat. Stir. Let set for about 30 minutes. You may need to add more soy sauce if meat is not easily turned in marinade. Pour 1/2 to 3/4 bottle Pepsi or Coke over meat. Stir. Sprinkle with MSG. Sprinkle scallions over meat and stir. Invert a ceramic plate and place over meat. Cover meat and plate with plastic wrap and weigh it down with a quart jar full of water. Place in refrigerator overnight. If using a gas grill, start and place on highest setting. If using charcoal, allow charcoal to become white before using. Add a few briquettes as you go along to keep the fire hot. Pour meat into a colander allow to drain for several minutes. Replace meat to bowl. You will have some marinade left over. Place single layer meat on grill for abut 45 seconds per side. It will blacken on the tips, but do not allow to blacken in the middle. The pieces should glisten. Place in an electric roaster set at low until finished. Drizzle some of the marinade over done pieces so they do not dry out. Serve with rice or mashed potatoes.
Rinse the roast and pat dry. Sprinkle both sides with seasoning. Place in a plastic bag and marinate in the refrigerator overnight. The next morning, start charcoal fire in a smoker. Pre-soak hickory chips or chunks in water. Once the coals are hot, place the brisket, fat side up, in a disposable aluminum pan large enough to accomodate the roast and place it on the grill. Cover the smoker. Add several soaked hickory chips directly on the coals. Replenish the coals and the chips periodically. Baste meat occasionally with fat from cooking. Cook for 6-8 hours. The meat should pull apart easily. Pour off fat before serving. Slice thinly across the grain and serve with barbecue sauce. Barbecue Sauce:. Mix all ingredients in a heavy bottomed pan and bring to the boil to dissolve the sugar. Lower the heat and simmer until thick, about 10 minutes. To Cook in Oven:. Slow-roast brisket in a 275° oven for 60 minutes per pound.
Melt 6 tbs butter in large saucepan and add the carrots, both onions, radishes, parsley, basil, and garlic. Saute the vegetables, stirring often, until they begin to color--about 20 minutes. Cover the saucepan and simmer the vegetables for another 15 minutes. Add the tomatoes, zucchini, bell pepper, wine, salt, pepper, and sugar. Simmer the sauce, uncovered, for about 45 minutes to 1 hour. In a small pot, melt 1 tbs butter and stir in the flour. Cook the roux for a few minutes over very low heat, stirring constantly. Heat the cream and stir it into the roux with a whisk. Add the tomato paste and whisk the mixture until it is perfectly smooth. Stir it into the vegetables and wine, along with the grated parmesan cheese. Continue simmer the sauce over low heat, stirring often, until it is as thick as you want it to be. Cook the shell pasta (conchiglie) in a large kettle of boiling salted water until they are al dente, drain them completely, and pour them into a large, heated serving dish. Ladle as much of the sauce over them as you like, toss them, and serve immediately, with more grated parmesan cheese.
Preheat oven to 425°. Scatter potato tots on a cookie sheet and place in oven; bake 12 minutes or according to package directions. In the last 2-3 minutes of cooking time, remove the tots from the oven; scatter cheese, thyme, oregano, and red pepper flakes over them. Return them to the oven just long enough to set and brown the cheese then remove the tots, cover them loosely with foil and keep warm until ready to serve.
Chop the orange into pieces. Combine all ingredients in a Zip-Loc bag. Massage the bag for a few minutes. Let marinate in the refrigerator for at least an hour. Grill breasts for 4-8 minutes, or until juices run clear.
Mix Apple Cider Vinegar and Brown Sugar in medium saucepan and heat on medium-low until Brown Sugar dissolves. Mix in all other ingredients and heat on medium stirring frequently for 20mins. Taste sauce and add what you think it might need. BBQ sauce is all about personal preference so please experiment and HAVE FUN!
In a microwave safe bowl, soften the cream cheese in the microwave for about 10-20 sec. Dice onions and olives fine and add to the cream cheese. Now add the ranch dressing mix and stir this all together. Spread about 1-2 Tbs. of mixture onto a flour tortilla and top with a piece of meat and a piece of cheese. You may use the meat or cheese of your choice. I usually make some with ham and cheddar and some with turkey and swiss. Roll these up and wrap in a piece of saran wrap. Place in refrigerator for about 2 hours or overnight and allow them to set. Slice into 1 inch. pieces and enjoy. Cooking time includes the time to set in refrigerator.
Preheat oven to 350 F degrees. Beat cream cheese, marshmallow creme, eggs, and flour until smooth. Pour into graham cracker pie shell. Bake for 45 minutes or until edges are brown. Turn oven off and let cheesecake cool in oven for 1 hour. Remove to wire rack to cool. Refrigerate for at least 4 hours before serving.
Preheat oven to 350 degrees. Cream together butter, sugar, and brown sugar. Beat in the vanilla and the eggs one at a time until completely incorperated. In a seperate bowl sift together flour, cocoa powder, salt, and baking soda. Add the flour mixture 1/2 cup at a time waiting until each portion is well incorperated. Stir in chocolate chips, coconut, and almonds. Grease 1 12 inch cake pan Shape the dough into a large ball and flaten into the middle of the pan until it is 1 1/2 inch disk (it will not reach the sides of the pan). Bake for 30 minutes.
Peel, core& quarter apples; toss with lemon juice& 2 tbsp of the sugar. Let stand& toss again so that sugar is completely dissolved. In a 10 inch ovenproof skillet, melt butter over medium heat. Sprinkle remaining sugar evenly over butter. Stir just until sugar is dissolved& remove from heat. Place as many apple wedges as you can into the pan. They will actually stand on end but thats OK since they will shrink as the tarte cooks. Place the pan back over medium heat and cook the apples for 20- 25 minutes or until syrup has formed a thickened caramel. Cool slightly. Gently roll out pie shell (or puff pastry) to fit slightly larger than the pan. Place over the pan, trim edges& bake in preheated 400F oven for 20- 25 minutes or until pastry is crisp. Turn out onto a large platter& serve.
Cook pasta in a large saucepan as per packet directions until just tender. Blend cornflour and 1 tbl of evaporated milk until all lumps have dissolved. Add remaining milk, stock and season with salt & pepper. Heat a non-stick frying pan over medium-high heat. Add bacon and onion and spray lightly with oil. Cook, stirring, for 5 minutes or until golden. Add garlic to pan and cook another minute. Add mushrooms, cover, and cook for 4 minutes or until tender, stirring every minute. Drain pasta and set aside. Place milk mixture in saucepan used for pasta and place over medium heat. Cook, stirring, until sauce just comes to the boil. Reduce heat to low and add pasta, bacon mixture and parsley. Toss until heated through and serve with parmesan cheese.
Mix yeast, water, honey. let sit five minutes add rest of ingredients mix until nice dough forms. Pour into greased 10X5 loaf pan (that's what size I had but you could do two smaller loaves) Just fill 2/3 full whatever pans. Cover loosely with damp towel and let rise 1 hour 20 minutes. Then, bake 375 for 30-35 minutes-maybe less if smaller pans. Many blessings & enjoy a low gluten super high protein bread. This is a pretty forgiving bread--use sugar or agave nectar instead of honey. Use a combo of flax and sesame seeds etc! I use regular yeast, not rapid rise. ENJOY my gluten sensitive people!
Place oil, basil, thyme in food processor and give a few quick pulses to blend well without completely pureeing the herbs. Cut butter into small chunks. Place butter in bowl and add basil, thyme and sour cream. Using a fork mix herbs and sour cream into butter. Spread butter onto wax paper in a thick line. Fold wax paper over butter and roll into a tube. chill for at least two hours before serving.
Lightly oil griddle or frying pan and heat the pan. Mix all ingredients together in a bowl. Adjust thickness of batter by adding liquid (or matzo meal). Pour batter into hot pan and cook the pancakes on each side. These are great with strawberries and yogurt. For non-Passover use, you can substitute regular flour for the matzo meal.
Preheat oven to 350°F Prepare noodles according to package directions; drain. Dissolve bouillon cubes in hot water and reserve. In saucepan, melt butter or margarine; stir in flour and seasonings. Slowly add reserved water. Cook and stir over low heat until thickened. Add remaining ingredients and noodles, tossing gently to mix. Pour into a greased 13x9x2-inch pan. Bake for 35-45 minutes or until hot and bubbly. Refrigerate any leftovers.
Cook spaghetti according to package directions. Set aside. Combine all ingredients in a large bowl. Toss and stir to combine. To serve immediately: Spray a 9x13-inch dish with cooking spray. Pour chicken/pasta mixture into dish. Cover with foil and bake at 350°F for 45 minutes or until heated through. To freeze: Place mixture in a large zipper freezer bag. Seal and freeze. To serve: Thaw in fridge. Proceed with cooking directions as above.
Drain pineapple, reserving 2 tablespoons of juice, set pineapple and reserved juice aside. Beat butter at a medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour and next 3 ingredients; gradually add to butter mixture, beating well. Stir in 1 1/2 cups drained pineapple, 3 1/2 oz can coconut, 1 cup pecans, and vanilla. Spoon batter into 2 greased and floured 8-inch cake pans. Bake at 350°F for 35-40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Stir together powdered sugar, remaining pineapple, reserved juice, remaining chopped pecans, and 1/4 cup coconut. Spread evenly over cakes. Broil 5 1/2 inches from heat for 3-4 minutes, or until lightly browned and bubbly. Cool completely in pans on wire racks.
Lightly spray a large saucepan with oil. Over medium heat saute the onion, garlic and mushrooms, stirring for apprx 3 minutes. Add Broth,potatoes, carrots and salt, bring to a boil, cover and simmer 5 minutes. Add Thyme,asparagus,beans and chili flakes. Cover and cook a further 5 minutes or until the vegetables are cooked. To serve spoon into bowls and add some shaved parmesan cheese on top if desired.
In a mixing bowl, dissolve cornstarch in reserved juice; add berries and lemon juice. Mix well; spoon into a greased 8 X 8-inch baking pan. Set aside. Separate cinnamon rolls; arrange over blackberry mixture. Bake at 400 degrees for 15 to 20 minutes, until golden and sauce is bubbly. Garnish with a dollop of whipped topping.
In a heavy-bottomed saucepan, combine the cornstarch and salt. Gradually stir in milk (I prefer 1 cup half and half mixed with 2 cups whipping cream, so bottom of the pot will not scorch). Stir in corn syrup and vanilla. Bring to a boil; cook and stir for 1 min, or until thickened. Reduce heat, stir in the milk chocolate chips until melted. Pour in to cups (sprayed lightly with vegetable spray, I like Pam spray). Cover each cup with heavy-duty foil; insert sticks through foil. Place in a 13 x 9-in pan. Freeze until firm. Remove foil and cups before serving.
Mix dry ingredients (flour, powder & salt) in medium mixing bowl. Add eggs, milk, oil and pumpkin. Cook on medium griddle. When pancakes are ready to flip, sprinkle with chips. Wipe the griddle before the next batch so that excess chips won't burn next batch.
Cut the watermelon into wedges, then cut it away from the rind, cubing the flesh and picking out all the seeds. Puree three quarters of the flesh in a food processor, but mash the last quarter on a plate, this will give the sherbet more texture. Stir the sugar with the lemon juice and 1/2 cup of cold water in a saucepan over very low heat until the sugar dissolves and syrup clears. Mix all the watermelon and the syrup in a large bowl and transfer to a freezer container. Freeze for 1 to 1 1/2 hours, until the edges begin to set. Beat the mixture, return to the freezer for another hour. When the hour is up, whisk the egg whites to soft peaks. Beat the ice mixture again and fold in egg whites. Return to the freezer for another hour, then beat once more and freeze firm. Transfer the sherbet from the freezer to the fridge for 20-30 minutes before it is to be served.
Cut chicken into 1-inch chunks and sautee in a little oil until surface is lightly brown (do not need to cook through). Remove chicken from pan. Stir in coconut milk, broth, curry paste, curry powder, and red pepper flakes, simmer for about 5 minutes. Add chicken back to pan and simmer about another 5-10 minutes, until the sauce is slightly thicker and chicken is fully cooked and tender. Add lime juice, zest and chile salsa and stir until heated through. Toss in stir-fried veggies if desired, and sprinkle with cilantro leaves. Serve with rice.
In a wok or large heat 1 1/2 tablespoons oil over high heat; add sprouts and cook, stirring quickly and frequently, until lightly browned and tender, 1 to 2 minutes. transfer sprouts to plate and keep warm. To same wok add remaining oil and heat for 30 seconds to 1 minute; add chicken, garlic, carrots and ginger and stir-fry for 2 minutes. Add scallions and continue stir-frying until chicken is tender and browned on all sides, 2 to 3 minutes longer. Add soy sauce (to taste) and honey and mix well; cook, stirring constantly for 1 minute longer. Top warm sprouts with chicken mixture.
Stir together the fat-free mayonnaise, seasonings and lemon juice. Drain and flake the tuna. Add tuna, chopped apple, chopped celery, raisins and sliced green onions to the mayonnaise mixture. Stir until well blended. Spread equal portions on the toast. Serve open-faced.
In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Press the mixture on the bottom of a 7 or 8-inch (18 cm - 21 cm) springform pan. Set aside. Preheat the oven to 350°F/180°C. In a sauce pan, heat almond milk under a low heat and add broken pieces of chocolate. Stir until the chocolate is completely melted. Do not boil the milk. In a blender, mix yogurt, sugar, and flour. Add the chocolate milk mixture and mix again. Pour in the springform pan. Bake for 45-60 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm. Store in the refrigerator overnight. Garnish with raspberries and powdered sugar if desired before serving.
Works best in a small (3 1/2 quart) slow cooker. Lightly greased slow cooker stoneware. In a large saucepan over medium heat, bring milk to a boil, stirring often. Add sugar and cardamom. Remove from heat and stir in rice. Transfer to prepared slow cooker stoneware. Place a tea towel folded in half (so you will have two layers) over top of stoneware to absorb moisture. Cover and cook on High for 3 hours, until rice is tender and pudding is creamy. Transfer to a serving bowl and cool to room temperature. Garnish with pistachios. Serves 8. Sprinkling the pudding with a handful of pistachios adds fiber, potassium and vitamin B6, among other nutrients. Evaporated cane Juice sugar: Sugar made from evaporated cane juice, such as Sucanat or Rapadura, is a healthier alternative to refined sugar. Although no sugar is a significant source of nutrients, these less processed versions have more nutrients than refined white or brown sugar. Evaporated cane juice retains complex sugars, minerals and molasses, which have some nutritive value. Also, studies suggest it is less likely to cause cavities than refined white sugar. The Healthy Slow Cooker, by Judith Finlayson.
Heat the chicken broth in a saucepan with the bonito flakes. Just before it boils, strain into a clean pot. Discard the bonito. Stir in the soy sauce, ginger, and mushrooms. Add noodles to pot and simmer for 2 minutes or until heated through. Add the seaweed. Divide noodles among 4 bowls, top with the chicken broth and garnish with green onion, shiso leaves.
Preheat oven to 350 degrees. In a large mixing bowl, mix together oil and sugar. Add eggs one at a time, beating with a hand mixer to incorporate. Add flour, baking soda, baking powder, salt, and cinnamon. Beat well. Stir in vanilla, apples, and pecans. Mixture will be thick. Spread mixture in a greased 9x13 baking dish. Sprinkle butterscotch chips over the top of the cake. Bake for 55 minutes. I know this is hard, but let it cool completely. Serve garnished with plenty of caramel sauce and whipped cream (I actually prefer to skip the caramel because it's sweet enough as it is, but everyone else seems to like it).
Place corn (in husk) in a large container; add cold water to cover. Let stand for 30 minutes. Meanwhile heat grill to medium-high direct heat. Remove corn from water; do not remove husks. Place corn on grill. Grill covered 10 minutes, turning occasionally. Remove from grill. Do not turn grill off. Cool corn slightly. Remove husk and silk. Blend butter, 1 tbsp olive oil, cumin, chili powder, and salt in a small bowl. Place corn on grill; brush with butter mixture. Grill 4 to 7 minutes longer, or until lightly charred, turning and basting once. Remove from grill. Cut corn from the cob. Combine corn, olives, onion, cilantro, tomato, remaining 3 tbsp olive oil, and vinegar in a medium bowl; mix well.
Combine all ingredients for the dough and knead until smooth. Grease the dough with some drops of oil, cover and let rest 30 minutes; give a short knead. Cover and let rise until almost doubled (about 1 hour depending on the temperature). In the meantime prepare the filling: In a large skillet heat the oil. Add chopped onions along with chopped garlic. When onions are translucent, add ground meat, cumin, coriander, salt and pepper. Saute for 5 minutes until meat is done. Add tomato and cook briefly until water is absorbed. Remove from heat and keep aside. When cool add parsley and 2 tablespoon fresh mint. Preheat oven at 200 degrees Celsius/400 degrees Fahrenheit. Place the dough on a floured surface; cut into 4 pieces (for medium pide) or 8 pieces (for smaller pide). Make round balls and, using a rolling pin, roll into ovals (12 inches/30 cm for medium pide or 6 inches/15 cm for smaller pide). I possibly try to let the borders stay thicker. Transfer the oval dough on the baking sheet. Divide filling in equal portions; spread on the dough; pinch the points together giving a boat-like shape. Bake for 15 minutes or until golden. Remove from oven and, if desired, drizzle with lemon juice. Top with remaining chopped fresh mint and serve. Note: to the filling you can add chopped bell peppers. You can also top the filling with grated cheese. Serve immediately and enjoy!
Mix the package of Original Ranch mix into the sour cream. (If this is made a day ahead, it gets even better!). Wash the potatoes, and cut them into halves if they are very large new potatoes. Boil the potatoes in salted water, until soft (about 10-15 minutes). When potatoes are soft, drain them in a colander. Put the potatoes back in the pot after draining, add the butter, the evaporated milk, salt and pepper to your taste, and stir together. Add in the sour cream mixture, and the chopped green onions. Cover and let sit for 10-15 minutes. Heat over a medium-low heat for about 3 minutes, stirring often, until all is hot again. Serve.
Heat the oil in pan. Add pancetta, cook for 2 minutes. Add garlic, onion and cook for 5 minutes. Stir in the beans, chopped tomatoes, 2 tbsp water and the rosemary. Cook, stirring occasionally for 15 minutes. Add the chorizo and cook for a further 5 minutes Until heated through. Remove the rosemary sprigs. Season to taste. Sprinkle on parsley. Serve on hot toast, drizzled with a little olive.
Drain tuna well and transfer to a medium-sized mixing bowl. Combine with oil and vinegar. Mix in the spices and serve on or with Triscuits. Can be served directly out of mixing bowl using Triscuits as a scooping agent, if this is just for yourself and you're in a hurry. You could also dollop the tuna on to the Triscuits, where they would be acting as little edible plates in this instance. If you want to serve them hot, drizzle the Triscuits with olive oil before placing them on a baking sheet, then topping them with mozzarella cheese and a touch more oregano. Bake for 7 minutes in a 375 degree oven. Recipe can easily be doubled or tripled with multiple cans of tuna.
Heat the oil in a large skillet over medium heat. Add the onion, celery, and garlic and saute until soft (5 to 10 minutes). Stir in the potatoes and bread crumbs. Remove from heat and stir in the eggs, salt, and pepper. Let cool. Stuff veal breast.