HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Spray Pam on a large cookie sheet. Pour water into a heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before the water boils. Bring water just to boil. Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes. Add whole eggs, beating in one at a time (I did this in my food processor). Dough should be very stiff but smooth. Immediately drop 1/4 cupfuls of dough 3 inches apart on a baking sheet. Or, for a neater appearance, use a pastry bag with 3/4 inch plain tip and pipe dough onto baking sheet (I make them both ways, but I do use a gallon Ziploc bag instead of a pastry bag and pipe "mini" cream puffs for when I have a party...they are very similar to the frozen cream puffs in a tub that you can buy at the store, just GF!). Combine egg yolk and milk in a bowl. Brush each puff with the glaze mixture, taking care not to let the liquid drip onto the pan. Bake 35 minutes (about 15 for the mini puffs) until puffed, golden brown and firm. Cool puffs on wire racks, pricking each with a toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. If baked pastry is filled before cool and firm, it will be soggy and may collapse. Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned. Cut off tops, (I had to scoop out the moist dough) fill with whipped cream (I used a pastry bag with a large star tip). Replace tops of the puffs and sprinkle with powdered sugar. Enjoy!
In saucepan combine sauce, oregano, thyme, garlic powder, salt, pepper and cayenne and heat until warm. Preheat oven to 400 and bake patties for 10 minute on each side. Remove chicken from oven and turn your broiler on. Top each patty with 2-3 tbs. of sauce and 1 slice cheese. Put under broiler until cheese melts, 2-3 minute. Mix cooked pasta with remaining sauce in pan. Serve chicken over pasta and enjoy!
Select basic/white cycle, with medium or light crust color. Remove baked bread and cool on wire rack.
scald tomatoes. remove skin. cut into small pieces removing seeds season cutlet, i think you could use beef here,with salt pepper and sprinkle with a little flour fry in some butter over medium fire 10 to 15 minutes or until tender and browned do not cover when cooked remove cutlets to a hot dish pour wine in pan add tomatoes and cook slowly 10 minutes add chopped chives and butter heat only until butter is melted serve over cutlets.
Season pork with marinade overnight. Heat heavy-based saucepan over med-low heat. Put in marinated pork to brown. Add in whole garlic pods, cinnamon, anise and cloves. Pour in 1/2 amount of water and cook covered 5-8 minute. Add in dark soy sauce, light soy sauce, sugar and salt. Add remaining water and simmer until gravy is thick and meat tender. Add water if sauce is too thick.
Unroll crescent roll dough into one long rectangle. Press onto bottom and slightly up sides of greased 9x13 baking pan and seal perforations. Bake at 375° for 5 minutes and cool completely. In a mixing bowl, beat together cream cheese, sugar and almond extract until smooth. Spread over the crust and spoon pie filling over cream cheese layer. In bowl, combine flour and brown sugar and cut in butter until mixture resembles coarse crumbs. Stir in almonds and sprinkle over peach filling. Bake at 375° for about 25 minutes or til edges are golden brown. Cool for 1 hour on wire rack and store in refrigerator.
Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it. Serve with ice, sliced lemons.
In a soup kettle, combine asparagus, potato, onion, stock, cinnamon, and nutmeg. Bring to a boil, reduce to a simmer, cover lightly, and cook for 30 minutes, or until the vegetables are tender. Remove from heat and cool slightly. Pour batches of soup into blender and puree until smooth and return to the pot. Return to a boil, salt and pepper to taste and remove from heat. Serve immediately with Parmesan for garnish.
Jalapeno Pasta Sauce: Preheat the oven to 425 degrees. Roast the jalapenos on a foil-lined baking sheet for 40 minutes. Place the peppers in a plastic bag and seal. Let stand for 20-30 minutes, or until the peppers are cool enough to handle. Wearing gloves, carefully peel and seed the jalapenos. Make sure to remove all of the ribs. Rinse under cold water to remove excess seeds. Combine the jalapenos, Parmesan cheese, oil, and salt in a food processor. Process until almost smooth and set aside. Pasta: Meanwhile, cook the pasta according to package directions. Drain and rinse with cold water until no longer hot. Toss the cooked pasta with the jalapeno sauce. Mix in the tomato, black olives, green onions, and salt and pepper.
Bring a large pot of water to a boil. Cook the pasta according to instructions on the box, minus a minute or two. When done save 1/2 cup of pasta water and drain the rest- keep in a colander. Pour the olive oil into a skillet over medium heat. . Add the bacon pieces and cook for 3 minutes or until they begin to render their fat. Toss in the garlic and cook for 2 minutes. Sprinkle in the red pepper flakes. Dump in chickpeas and stir to coat. Then add the spinach leaves, and cook until wilted. Season with a pinch of salt and add a half a cup or so of the pasta cooking water. When the spinach is wilted, add pasta to the pan with spinach and chick peas. Cook, stirring constantly, for a minute or two. Remove from the heat, sprinkle with cheese, and serve. I actually removed the bacon before eating, wanted to add the flavor but avoid some of the calories.
Muddle fig, mint leaves, and brown sugar cubes against sides of a cocktail shaker. (Fig needs to be fairly broken down.) Add bourbon and enough ice cubes to fill shaker (about 1 cup). Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds). Strain into a 10-oz. glass filled with ice cubes. Top with chilled ginger ale. Stir gently, and garnish, if desired. Serve immediately.
Mix all ingredients together in a glass container. Cover and refrigerate. Use within a few days for best flavor.
Beat butter and eggs, add sugar. Beat in flour, salt, baking soda and baking powder. Stir in pineapple. Bake in greased or paperlined muffin tins at 375 degrees for 20 minutes.
Marinade steaks in beer for two hours. Drain beer. Rub rest of spices on the steaks. Grill on medium heat until they are done to your liking.
In your blender, simply mix undiluted soup, salad oil, vinegar, sugar, Worcestershire sauce, onion, paprika, mustard, salt and pepper. Mix well. Cover and chill in refrigerator. Stir well before using. Makes 4 cups.
Boil pasta according to box. Strain pasta and return to pot. Add Sherry (or other dry white wine of your choice) and cook down for 1-3 minutes while stirring Add in salt and pepper to taste and then the Parmesan cheese.
Drain pineapple and mandarin oranges, reserving 2 tablespoons pineapple juice. In a bowl, combine pineapple, oranges, cabbage, carrots, and sunflower seeds. For dressing, stir together mayonnaise, orange juice, reserved pineapple juice, salt and pepper. Pour over salad mixture, toss and chill.
Peel orange and lemon. Finely chop rind and place in large cooking pan. Chop orange and lemon pulp and set aside. Add water and baking soda to rind and bring to boil. Reduce heat and simmer 10 minutes, stirring occasionally. Add chopped orange and lemon plup, blueberries and sugar. Return to a boil. Reduce heat and simmer 5 minutes. Remove from heat and cool 5 minutes. Add pectin, retunr to a boil. Boil, stirring constantly for 1 minute. Remove from heat and skim off foam with a metal spoon. Pour into hot sterilized jars, filling to 1/4 inch from top. Wipe jar rims. Cover with metal lids and bands. Process in boling water bath for 10 minutes.
Preheat oven to 350 degrees and lightly grease a round cake pan, 9x9" brownie pan or mini loaf pan. Mix together the flour, 3/4 cup sugar, baking powder and salt. Cut the margarine into small chunks and add to the mix. Mix for a couple of minutes if using a mixer. This is the "dry ingredient mix". Remove 1/2 cup of the dry ingredient mix and put in a separate bowl. Add the cinnamon and 2 tablespoons of sugar and mix together well. This is the "topping". To the remaining dry ingredient mix, add the soy yogurt and milk until the consistency is smooth. Put into a round cake pan, 9x9 brownie pan, or spread evenly in a mini loaf pan (I use an ice cream scoop for even serving sizes). Spread the topping evenly onto the batter. Melt the 2 tablespoons of margarine and drizzle over the top. Bake at 350 for 35 minutes, or until a toothpick entered into the center of the coffee cake comes out clean.
Preheat oven to 300°F Line 14x11 baking sheet with foil and set aside. Combine pecans, cashews, pistachios, pine nuts and sunflower seeds in a large bowl. Combine butter, cumin and garlic powder in a small microwavable bowl. Microwave on high 45-50 seconds or until butter is melted and foamy. Stir to blend. Place butter mixture, chile sauce, chipotle chile and orange juice concentrate in food processor or blender; process until smooth. Pour sauce over nut mixture; stir to coat evenly. Spread mixture in a single layer on prepared baking sheet. Bake about 1 hour, stirring every 10 minutes. Remove from the oven and spray mixture evenly with cooking spray. Sprinkle 1 1/2 tsp dried cilantro over mixture. Stir mixture with a spatula and repeat with additional cooking spray and remaining dried cilantro. Set baking sheet on wire rack to cool. Leave uncovered at least 1 hour before storing in airtight container or resealable plastic food storage bag.
Cook potatoes until tender, but not falling apart, Drain and return to 4qtpot. Add 2 cans of creamed corn and one entire can of whole kernel (including the water). Stir gently. Add 1/2 the evaporated milk. Stir again. Look at it, and decide if it needs more corn or milk, and add more to your liking. Once you are happy with the consistency (it should be thick), add the onion, bacon, butter & black pepper. Bring to boil and let simmer for 20 mins or so until the onions are no longer crunchy. It'll thicken some too when it cools.
Scrub all little neck clams in sink to remove any excess dirt or sand. I usually rub the shells gently together against each other, or use a vegetable scrub brush. Peel and devein shrimp. If using lobster, steam (2) 1-1 1/2 lb lobsters until shells just turn red. The meat will cook finish cooking in the sauce. Remove tail and claw meat from the shells. I usually cut tails in half or thirds and leave the claws whole. In the meantime, soak the saffron in the white wine. Wine will start to turn reddish orange. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams (and/or mussels if using), shake pan a bit to coat the shellfish with the oil and garlic. Add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed. Then, lay the rest of the seafood, parsley, and the cream on top. Simmer on low for 3 to 4 minutes or until shrimp turn pink. Season with salt and pepper to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley.
Mix creamed corn, egg and coconut. Spoon into ovenproof dish and top with sliced tomato. Heat through for about 20 minutes--should be bubbling when you retrieve it from the oven.
Whisk together the soy sauce, sweetener, garlic powder, ginger, onion flakes, bourbon and the 1/4 cup chicken broth (put the 2 tablespoons of chicken broth aside for later). Pour over the chicken pieces in a bowl and marinate in the refrigerator for 4 hours, stirring occasionally. Preheat the oven to 350°F. After the chicken has marinated, transfer it to a metal baking pan or an iron skilled and arrange the pieces in a single layer. Pour any marinade left in the bowl over the chicken pieces and bake for 1 hour, stirring and basting with marinade about every 10 minutes. When the chicken is cooked through, transfer it to a plate and keep it warm. Place the baking pan or skillet over a stovetop burner and deglaze the pan over medium heat using the 2 tablespoons chicken broth. Add the chicken to the baking pan or skillet and simmer for 5 minutes. Serve warm.
Preheat oven to 350 deg. F and grease thoroughly the bottoms and sides of mini muffin pan (do not use paper liners). Mix ingredients together in medium bowl until well blended. Bake mini brownies for about 10-13 minutes, or until toothpick inserted in center has moist crumbs clinging to it. Note: If you see wet batter, bake another minute or two; Do not wait for toothpick to come out clean, or brownies will be overcooked and dry.
Place 3 cups lettuce in bottom of large glass bowl. Sprinkle with sugar, salt, and pepper. Layer eggs over lettuce. Layer peas, remaining lettuce, bacon, and cheese. Spread mayonnaise over top. Chill for 24 to 48 hours. Garnish with green onions.
First, you may want to remove any bits of cheese from the salad before blending, or it may lend an extra zip you'll find tasty, so be your own guide. Put the leftover salad and additional tomato into a blender and blend until chunky or smooth, depending upon your taste. Adjust seasonings. Cover and chill thoroughly in the refrigerator. Serve in champagne glasses or small bowls. Top with croutons and cucumber bits.
Dredge chicken breasts in salt and flour. Brown chicken in mixture of oil and butter. Remove to a casserole. Saute onion, garlic, green pepper and mushrooms. Stir in tomatoes, buillon cubes, parsley, seasonins, white wine and 1/2 cup reserved juice. Cook a few minutes to blend. Add to chicken in casserole. Cook and bake at 350 degrees for 45 minutes or until chicken is almost tender. Uncover, add olives and bake 15 to 20 minutes longer. Remove chicken and vegetables to a warm platter. Rapidly boil liquid until slightly reduced and thickenn. Pour over chicken. Sprinkle with Parmesan cheese and serve with noodles.
Preheat oven to 350°. Meatballs: In a bowl, combine the turkey, bread crumbs, half the garlic, 3 Tsp of mint, parsley, paprika, cumin, cloves, cayenne, the 3/4 teaspoons salt and the 1/2 tsp black pepper. Mix well. Divide the mixture into 24 equal portions and form each into a meatball. Place on a baking sheet (cover with foil to speed clean up) and bake for 10 minutes. Remove from oven and set aside. Meanwhile, remove and discard any damaged lentils or stones. Rinse the lentils. Set aside. (Soaking lentils in water will speed up their cooking time. If you do, drain them before cooking). In a large saute pan over medium heat, warm the olive oil. Add the onion, carrot and the remaining garlic and saute, stirring until the onion is soft, about 10 minutes. Add the lentils, 1 cup of the reserved tomato juice and the chicken stock and simmer gently, uncovered, until the lentils are tender, about 20 minutes longer. Keep tasting the lentils to make sure they are cooked enough. Chop enough tomatoes to measure 1 cup; reserve the remaining tomatoes for another meal. Add the meatballs and chopped tomatoes to the lentils and simmer for 15 minutes. Season to taste with salt and pepper, or increase the heat by adding more cayenne (or hot paprika if you have some). Ladle into bowls, garnish with remaining 5 Tblsps of mint (or parsley) and serve.
Preheat oven to 350°; line a 9x9x2 inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. In a medium saucepan, melt and stir butter and chocolate over med-low heat until smooth. Remove from heat. Stir in sugar, eggs, vanilla. Stir in flour just until combined. Spread batter evenly in the prepared pan. Top evenly with spoonfuls of Caramel Swirl; with a thin metal spatula, swirl caramel mixture into batter. Bake for 2 5-30 minutes or until top springs back and edges start to pull away from sides of the pan. Cool in pan on a wire rack. Using edges of foil, lift uncut brownies out of pan; cut into bars. Store-place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Caramel Swirl-in a small saucepan, combine caramels, cream cheese, sugar, and milk; cook and stir over med-low heat just until caramels melt. In a small bowl, beat egg yolk; gradually stir into the caramel mixture.
Wash kale if needed, and spin dry or dry with paper towels. Heat the oil, either in the Ninja Cooker on the Stovetop/High setting or in a large frying pan on medium-high. When the oil is hot, add the kale and saute until it's softened into a flat layer, about 3-4 minutes in the Ninja Cooker and slightly less in a pan. If you're using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker. If you're using the Ninja Cooker, turn to Slow Cook/Low setting. Drain red peppers and chop into fairly small pieces. Slice the green onions and crumble the Feta. Add the chopped red pepper and sliced green onion to the slow cooker with the kale. Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined. Season with Spike Seasoning and black pepper, then sprinkle on the Feta. Cook on low for 2 - 3 hours, or until the frittata is well set and cheese is melted. (I cooked mine for 2 hours and 45 minutes and it was perfect, but I got distracted with a phone call and it may have been done slightly sooner than that. I think the Ninja cooks a little hotter than other slow cookers, so it may take slightly longer if you don't use the Ninja Cooker.) Serve hot, with a dollop of low-fat sour cream if desired.
Break noodles into pieces and place in bottom of greased crock pot. Stir seasoning into browned meat and place atop lasagna noodles. Layer half sauce and water/half mushrooms/half ricotta cheese/half mozzarella cheese over meat. Repeat layers. Cover and cook on low for 5 hours.
Saute onion and garlic in olive oil over medium heat until tender. Stir in cumin and chile powder, and cook for 1 minute. Add broth, peas, tomato and cilantro, and bring to a boil. Stir in couscous, cover and remove from heat. Let stand for 5 minutes. Fluff with a fork before serving.
Mix yogurt, and curry powder together in a small bowl; season to taste with salt and black pepper. Combine remaining ingredients in a salad bowl. Pour dressing over salad and toss to mix. Marinate salad, refrigerated, for 2 hours, before serving.
Bring the milk, water, and salt to a boil, then immediately reduce to a simmer. Whisk in the Cream of Wheat, whisking as you add it bit by bit. Turn the heat very low and let it simmer for about two minutes or until thickened. While it's simmering, whisk the sugar and egg yolk together in a small bowl, along with about a tablespoon of water to thin it. When the Cream of Wheat has thickened, put a couple big spoonfuls in the bowl with the egg yolk and whisk to temper the egg. Whisk the egg back into the pot of Cream of Wheat. Continue cooking on low heat for another couple minutes. Do not let it boil. Stir in the vanilla and a little grated nutmeg and serve promptly. If you're feeling indulgent, top with a splash of milk and a small pat of butter.
Brown and drain ground beef. Add taco mix and water to ground beef; simmer until thick. Cool. In a large bowl, layer lettuce, tomatoes, onion, cheese, crushed Doritos and ground beef. Drain and rinse kidney beans; add to salad. Mix remaining ingredients and pour over salad just before serving.
Preheat oven to 400°. Place the cheese, flour, egg, salt, and pepper in a bowl and mix well with very clean hands. Roll the mixture into 1-inch balls. If the mixture seems too loose to hold its shape, add a little more flour. If the mixture seems too dry, add a bit of lemon juice, vinegar, or water. Pour 2 or 3 Tablespoons olive oil onto a cookie sheet to grease. Arrange the cheese balls on cookie sheet, rolling them around to coat thoroughly with the oil. Bake 5 minutes at 400°. Wearing an oven mitt, shake the baking sheet to turn the cheese balls, and bake 5 more minutes or until golden brown. With a spatula, transfer the cheese balls to a paper towel. Serve the cheese balls while still warm, with lemon wedges and triangles of pita bread.
Mix all ingredients. Roll dough to 1/8 inch thick. Cut into circles. Make circles at least 4". Fill pastry with 1 heaping tablespoon prepared fruit. Fold circle in half, seal edges with fork if you don't have plastic utensils for making pot stickers and the like. Fry until golden brown in about 1/4" canola oil. Great served hot or cold.
Heat oil and butter in a large skillet. Add garlic and onion and cook over low heat for 3 minutes without browning the garlic. Add shrimp and pepper flakes. Increase heat to medium and cook, tossing constantly, 3 minutes or until shrimp just turn pink and begin to curl. Transfer shrimp and sauce to bowl. Add lemon juice, salt and parsley; toss well and cover. Refrigerate at least 2 hours before serving to blend flavors.
Put the jam in a freezer bag and snip off the corner. Grease a 18x19cm flan tin or sandwich tin with butter and line with baking paper. Melt the butter in a pan, then remove from the heat. Put the biscuits in a freezer bag and crush with a rolling pin until you get fine crumbs. Mix with the melted butter. Press the mixture into the tin to make an even crust. Chill for at least 30 minutes. Put the condensed milk, lemon zest and cream in a bowl. Whisk until just combined, then slowly drizzle in the lemon juice, whisking all the time, until the mixture thickens. Pour the lemon juice into the flan case. Pipe some jam on top, then use a cocktail stick to create a feathered effect.
Beat all above at low speed with mixer. Add 2 1/4 cups flour by hand. Chill. Roll into 1 inches ball. Flatten with riss cross and sprinkle with red or green sugar. Bake 350 degrees.
Preheat the grill to very hot then place the tomatoes, peppers, chillies and onion in the grill pan and cook for 15-20 minutes , turning once or twice until the peppers have blistered and the onions are browned. You may have to remove the chillies before the capsicums and onions are fully cooked. Peel and seed the capsicums and chillies then place in a food processor or blender together with the garlic, caraway seeds and salt and process briefly - about 5 short bursts. To serve:. Arrange the vegetable mixture on a serving platter, drizzle with the olive oil and lemon juice and garnish with the olives, flaked tuna and quartered eggs.
Crust: mix crumbs with butter, sugar, and gelatin. Pat out evenly over bottom of a greased 9" springform pan. Bake at 350, for exactly 8 minutes. Filling: beat with electric mixer: cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When filling is perfectly smooth and creamy, pour into crust. Return to 350 oven and bake 30-35 minute (took an extra 40 minutes in my oven) or until knife inserted in the center comes out clean. Cool 20 minutes before cutting. Sprinkle top with cookie crumbs.
Rub roast with taco seasoning. In a crock pot combine roast, any remaining seasoning, salsa, peppers and broth. Cook on low for 7-8 hours. Remove roast and shred with 2 forks. Add back to crock pot and combine with juices. Top tortillas with pork mixture. Garnish with lettuce and sour cream.
Combine tomato sauce, butter, oregano, salt, crushed red pepper and Parmesan cheese in a pasta serving bowl. Set aside to warm up (use a method described above). Cook pasta in a large pot of boiling, salted water until al dente. Drain pasta and immediately add to sauce in bowl. Sprinkle with chopped basil and toss. Serve at once with extra Parmesan cheese.