HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, and strain if necessary. Stir in raisins and let cool, uncovered in refrigerator for 10 minutes. Preheat oven to 350°F. Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well. Fill into lightly greased large muffin tins. Bake for 15 minutes or until golden and cake tester comes out clean. Remove from oven and brush tops with maple syrup. Makes 6 Texas-sized muffins.
Make four toasted/grilled cheese sandwiches by spreading desired amount of softened butter on one side of each slice of bread. Place two slices of white American cheese on 1 slice of bread (unbuttered side). Top with slice of bread (buttered sides out). Place in frying pan on low-med. heat or on flat griddle. Flip sandwiches when brown. While cheese sandwiches are toasting, fry hamburger patties on a grill or in a pan. When toasted cheese sandwiches and hamburger patties are done, open each toasted cheese sandwich and place one cooked hamburger patty inside. Serve sandwiches plain or with ketchup and/mustard.
Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken are tender.
Vegetables should be finely cut. Combine chicken broth, sweet potatoes, carrots and onion in a large pan. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender. Add butter and garlic over medium heat. Stirring constantly, cook 8 minutes Stir in orange juice, cream and salt and peppers. Return to low heat, cook 10 minutes or until heated through.
Combine flour, sugar and baking powder. Set aside. In another bowl, mix the milk, eggs and oil. Combine both bowls and put mixture in a pie plate that was previously buttered. Peel pear and cut thin slices to put on top of cake. Add slices of butter and sprinkle maple flakes on top of cake if wanted. I sometimes add dried cranberries or fresh blueberries to. Put in preheated oven at 350 for about 35 -40 minutes.
Saute the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and saute for a couple more minutes. Add the cabbage and sweet potatoes and saute, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.
Put oats into a food processor or blender and process for 1 minute. FOR ABM: put all ingredients into bread machine in the order listed and select dough cycle. FOR STAND MIXER: Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy). Using the dough hook, mix in stand mixer with other ingredients on low speed until a ball forms around the dough hook and the sides of the bowl are clean. Adjust the setting to level 2, and allow the dough hook to knead for 2 minutes. Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes. BY HAND: Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy). Combine all ingredients and stir with a wooden spoon until the dough begins to come together. Turn out onto a lightly floured surface and knead until all ingredients have come together. Knead an additional 8-10 minutes or until dough has become smooth and pliable. Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes. All methods: When dough has completed it's rising (is doubled in size) or dough cycle is complete, set dough to rest on a lightly floured surface, and cut dough into 8 equal pieces. Roll each piece into a small ball and flatten. Poke a hole in the middle of each with your thumb. and twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes. While bagels are resting, bring 3 quarts of water to a hard boil in a large pot. Sprinkle an ungreased baking sheet with cornmeal (I usually use parchment paper and sprinkle the cornmeal over the top). Stir 3 tablespoons of molasses into the boiling water. Preheat oven to 375°F. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings- poppy seeds, sesame seeds, etc. Bake for 20 to 25 minutes, until well browned. After baking, bagels without toppings can be brushed with butter and sprinkled with cinnamon and sugar, brushed with garlic butter, etc.
FOR THE PASTE: Heat ghee over pan on medium heat. Saute onions for 2 minutes, then add tomatoes and ginger-garlic paste. Cook for about 5 minutes. Remove from heat and dump contents into blender. Blend into a smooth paste and set aside. Heat olive oil in pan over medium heat. Add mushrooms and fry for about 3 minutes. Add green chiles, chili powder, curry powder, garam masala, turmeric, and salt. Cook for about 20 seconds and immediately add the paste. You can add about 1/2 cup of water for consistency. Cook until mushrooms are tender. Add chopped scallions. Cook for 2 minutes more and remove from heat. Stir in cilantro and serve over basmati rice.
Being that I like to cook quick (and so do you, probably), I like to dice, chop, and get everything out and measured and put aside before I even begin the cooking, so dice your onions and chop up the bell peppers. You can leave the seeds of the peppers if you'd like but make sure to de-stem them. In a pot, heat vegetable oil over medium heat. Add the chopped peppers, diced onions, salt, pepper, cumin, chili powder, and cayenne. Stir VERY frequently (about 1-2 minutes) and make sure that the all the spices are mixed into the vegetables. Immediately, and in a separate pot, prepare your rice according to the package. When rice is cooked, add it to the cooking veggies. Add the canned tomatoes and stir frequently on medium heat. Cook for 30-45 minutes on medium heat, stirring frequently to avoid burning the rice and so that the rice can absorb the tomato, oil, cumin, chili powder, cayenne, salt, and pepper. If you want a variation, add small pieces of cooked hamburger meat (prepared in a separate skillet) to the mix. You can add salt, pepper, cumin, chili powder, and cayenne to that, as well, before finally adding it to the mix. If you are a brontosaurus and don't eat meat like your T-Rex friends, skip this step. You will know the rice has absorbed everything and that everything is cooked when the rice is golden. (Note: if you believe the rice to taste too salty, gradually add just pinches of sugar until the flavor balances back out; sugar, kids, is a great equalizer -- use it wisely.). Serve hot and enjoy!
Preheat the broiler. In a large skillet, melt the butter over medium heat. Add the shallots and saute, stirring occasionally, until softened, 3 to 5 minutes. Add the mushrooms, wine and salt/pepper mix and cook until all the liquid evaporates. Add cream and reduce to a sauce consistency. Taste for seasoning. Transfer mixture to an ovenproof dish and top with the Asiago cheese. Place under the broiler until the cheese melts.
Preheat oven to 350 F. Cream sugars and butter until smooth. Add eggs, one at a time until fully incorporated. Add vanilla. In separate bowl, sift together dry ingredients. Slowly add dry to sugar/egg mixture. Fold in chocolate morsels. Line cookie sheet with parchment paper and drop cookies (try using ice cream scoop) about an inch apart on the sheet. Bake 10-12 minutes.
Prepare the onion soup according to the can directions. Cut the bread into 1 inch thick slices shaped to fit into the top of an onion soup bowl. Toast on both sides. If desired, stir an alcohol based spirit into the soup (my favourite is cognac). Ladle the soup into two onion soup bowls. Top with toasted rounds. Spread grated cheese on top of the toast; place under broiler. Broil until the cheese is melted and golden. Serve immediately.
Preheat oven to 400°. Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place Panko in a shallow dish. Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in panko. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and panko. Lightly coat chicken strips with cooking spray. Bake at 400° for 15 minutes or until done, turning once. Combine hot sauce and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken. Serve with Blue Cheese.
Heat butter and milk together in a small pan until butter is melted (about 3 to 5 minutes). Cool milk mixture until it is warm to the touch. In a separate bowl, whisk flour, sugar, salt and yeast together. Gradually add warm milk mixture to flour mixture and whisk until smooth. In a separate small bowl, whisk eggs and vanilla; then add to the butter/flour mix. Scrape down the sides of the bowl and then refrigerate for 12 to 24 hours. When you are ready to make the waffles, preheat the waffle iron. Once the iron is hot, remove the waffle mix from the fridge (batter will be doubled in size and foamy). Whisk batter until smooth- it will deflate. Spoon 1/2 cup onto hot waffle iron and cook until waffles are crisp. Serve immediately or keep warm in a low temperature oven.
Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 1/2 cup sugar, beating 2 to 3 minutes. Add eggs and next 3 ingredients, beating until smooth. Combine flour, baking powder, and salt. Gradually add to butter mixture, beating until blended. Pour batter into a lightly greased 9-inch spring-form pan. Combine blueberries and next 3 ingredients. Sprinkle over batter. Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack 10 minutes. Whisk together powdered sugar and milk until smooth. Drizzle over cake.
Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat the process until the water remains clear. This will take 4 to 6 rinsings. Place the rice in a large, heavy pot. Add enough water to cover the rice by 3/4 inch (about 2 1/2 cups). Stir in the salt and butter and bring the rice to a boil over high heat. Tightly cover the pan, reduce the heat to low, and cook the rice until tender, about 18 minutes, but check after 15 minutes: If the rice is too wet, set the cover ajar to allow some of the liquid to evaporate; if too dry, add 2 to 3 tablespoons water. Remove the pot from the heat and let the rice stand, covered, for 5 minutes. Fluff it with a fork and set aside. Meanwhile, prepare the flavorings. Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly browned, about 4 minutes. Pour off all but 2 tablespoons fat. Add the onion, garlic, bell peppers, corn, both raisins, and the parsley. Cook until the onion begins to brown, about 5 minutes. Stir the rice into the vegetable mixture and cook until thoroughly heated, about 2 minutes. Correct the seasoning, adding salt and black pepper as needed.
Place cranberries and water in a sauce pan and bring to a boil. Cover and simmer for 10-15 minutes. Remove from heat and stir in the sugar or Splenda. Return the pan to the heat and simmer for 10-15 minutes more. Pour into a serving dish, keep warm. Sift the flour onto a plate and coat the cheese on all sides, dip into the beaten egg, then coat with the bread crumbs. Heat oil in a deep fryer to 350 degrees F, deep fry the brie for 1- 2 minutes on both sides or until the bread crumbs are golden. Drain well. Serve the fried brie while still hot with the warm cranberry sauce. NOTE: I use Splenda and it works fine in this recipe.
Mix together salt, brown sugar, and water in saucepan until sugar and salt dissolve. Bring to a boil, then remove from heat, add herb/spices and allow to cool to room temp. Place chicken in a food-safe plastic bag and add slices of 1 lemon to the bag or place in the chicken cavity. Add the brine to the bag, making sure the chicken is covered completely. Seal bag, removing as much air as possible, and refrigerate for 24 hours, agitating brine mixture from time to time. The next day, remove chicken from the brine and discard brine. Rinse chicken with water and pat dry with paper towels. Place chicken in a roasting pan and stuff cavity with additional sliced lemon, fresh thyme sprigs, if desired. Tuck additional garlic cloves under the skin of the chicken, if desired. Rub skin with unsalted butter and seaon with salt and pepper. Roast chicken at 400F until the internal temp reaches 170F and the leg moves easily in the joint, 1 1/2- 2 1/2 hours.
To a small saucepan all all ingredients. Over slow heat stir until all ingredients are well blended and sauce has thickened slightly. Pour sauce in to a small jar and place in refrigerator to cool.
Heat oil in a soup pot over medium heat. Add the onion, celery, carrot, garlic, and thyme and cook until the onion has softened, about 5 minutes. Add the tomatoes, cook for 2 minutes. Add broth and beans and bring to boil. Reduce the heat and simmer 10 minutes. Meanwhile, finely shred the spinach, then set it aside. Working in batches, puree the soup in a blender until smooth, then return it to the pot. Bring to a gentle boil and add the spinach, salt, and pepper, adjusting the seasoning to taste. Cook, stirring, until the spinach is tender, wilted, and bright green, about 5 minutes.
Preheat oven to 350 degrees F. Whisk together the flour, oats, and baking powder. Gradually mix in the milk, peanut butter, and molasses. Knead until a soft dough forms. Roll out to 1/2 inch thickness (or use your hands, this dough is easy to work with). Cut out shapes and place on baking sheet. Bake for 20 minutes; turn off heat and let cool in oven or cool on wire racks.
In a medium sized saucepan, pour the chicken broth and water into the pan and heat through to almost a boil. Turn off the heat. While the chicken broth is heating, in a large skillet or Saucee pan, melt the butter and add the onions and cook for about 8-10 minutes and until slightly browned. Add the rice and garlic and stir well. Cook the rice in the onions for about 3-4 minute and they start to brown. Add about 1 cup of the hot chicken broth and stir well. Add 2 more cups of chicken broth and stir in and allow the broth to cook down into the rice. About every 5-7 minutes, add more chicken broth by 2 cups at a time, stirring well after each addition of the broth. When you add the last cup of broth, add the asparagus and if you prefer cooked chicken to the rice. Stir well. You may want to season the rice with salt and pepper and any other seasonings. Cook the asparagus for about 10-15 minutes, or until bright green and softened.
Place the flour in a shallow bowl, season with salt and pepper, and stir to combine. Lightly dredge the beef slices on both sides in the seasoned flour, shaking off any excess. In a heavy-bottomed Dutch oven or flameproof ceramic baking dish over medium heat, warm the olive oil. Working in batches if necessary, add the beef and brown on all sides, about 5 minutes. Transfer the beef to a plate with a slotted spoon. Reserve the pot with the remaining oil. Next, make a sofregit. If using fresh oregano, thyme, marjoram, and rosemary sprigs, tie them in a bundle with kitchen string and set aside. Return the pot to medium heat, add the onions, and saute until soft, about 3 minutes. Cut the tomatoes in half and, using the large holes of a grater-shredder, grate the pulp directly into the pot. Discard the skins. Add the garlic. When the vegetables are cooked, after about 4 minutes, add the wine. Add the gerb bundle or dried herbs and the bay leaf and nutmeg. Then grate the chocolate directly into the pot. Simmer over medium heat until the ingredients begin to form a sauce, about 5 minutes. Drain the mushrooms in a sieve ined with cheesecloth, reserving the liquid, and add to the pot. Return the beef to the pot with any juices. Add the stock and enough of the mushroom-shoaking liquid to cover the beef. Season to taste with salt and pepper. Reduce the heat to low, cover partially, and cook until the beef is thoroughly tender and the sauce is thick and concerntrated, about 1 hour. If using fresh herbs, remove and discard the herb bundle, and then discard the bay leaf. Transfer to a warmed serving dish or serve in the Dutch oven.
In a medium bowl mix together 1 tablespoon soy sauce, 2 tablespoon honey (can use 1 tablespoon honey if desired) about 1 tablespoon minced garlic (or to taste) and crushed red pepper flakes to taste; mix to combine; add in pork strips, and toss to coat the pork; set aside. In another small bowl mix together 3 tablespoons soy sauce and 2-3 teaspoons cornstarch; whisk to combine. In a saucepan, cook green beans JUST until crisp-tender (about 3 minutes) then add in carrots sticks and cook 1 minute; drain the water (this can be done hours in advance). Heat peanut oil in a wok or large nonstick skillet over high heat until hot. Add in the pork mixture; stir-fry for about 1 minute, remove pork to a dish. Add in more peanut oil, then add in the red bell pepper and stir-fry 1 minute. Add in green beans, carrots, ginger and remaining garlic; stir-fry 1 minute. Return the pork to the wok or skillet along with the soy/cornstarch mixture; stir until thoroughly heated through and thickened (about 1 minute). Add in peanuts; toss to combine. Season with salt and pepper if desired. Transfer to a bowl and sprinkle with chopped green onions. Sprinkle with more peanuts if desired and serve with rice. Delicious!
Blend flour, baking soda and salt. Cream sugars and mayo together. Gradually add dry mix to creamed mix& mix well. Add vanilla and 1 tbl. water (or more for desired consistency). Add chocolate chips. Mix well. Bake at 350 for 8 minutes.
Preheat oven to 300°F. In a medium bowl, sift together flour, baking soda, and salt. In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy. Add eggs and vanilla and combine thoroughly. Then mix in flour mixture. Cover and chill dough 2-3 hours. To form cookie, scoop a tablespoon of chilled dough and flatten. Place a miniature Snickers in the center and form the dough into a ball around the Snickers. Place on a greased cookie sheet. Bake for 10-20 minutes. Cool cookies on a rack. Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.
Melt butter over medium heat in a large, heavy saucepan. Saute the onion and ginger until onion is tender, about 4 minutes. Add pumpkin, applesauce, chicken broth, honey, vinegar, cinnamon stick, chile pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended. Stir in sour cream just before serving.
Melt butter in a cast iron or other oven-proof skillet. Brown potatoes and carrots on medium/high heat for 5 minutes. Add onions and brown for 3 minutes more. Place in a 350F oven for 20 minutes. Stir in meat and gravy and heat through.
Spray non-stick Dutch overn or large sauce pan with non-stick cooking spray. Add ground beef and brown over medium-high heat. Drain beef on paper towels. Return beef to pan. Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 15 minutes to blend flavors.
Preheat oven to 350 degrees. Line 9 x 13 or jelly roll pan with foil or parchment paper and spray with pan. This stuff really sticks to the pan. Pulverize livers in blender. Add eggs and mix. Add cornmeal, garlic and salt and mix. Pour into pan and bake for 30 minutes. If harder treats are desired, cut in to desired size and return to oven for 20 minutes. Store in the refrigerator up to a week or freeze.
Cook fennel seeds on a medium pan until slightly browned, about 2 minutes. Combine the pork, bacon, garlic, paprika, fennel seeds, red pepper seeds, salt, pepper, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours. Pass the mixture through a meat grinder fitted with a medium die. To test the seasoning, cook about 2 teaspoons of the mixture. Adjust seasonings, to taste. Form sausage into patties, or fill sausage casings to make sausage links.
Drain green beans WELL. (I've used reg.cut & French style beans successfully, too). Take each ham slice and place approximately 2 ozs.of green beans toward one end of ham. Sprinkle the beans lightly with salt and black pepper. OPTIONAL: Sprinkle beans lightly with onion and/or garlic powders if you like extra flavor. Original recipe didn't call for extra seasoning. Roll up the ham slice where the green beans are tucked in with a 1 inch overlap of ham. I run a toothpick through the middle width to hold intact & for easier transportation to plate. Arrange ham rolls in an 8x8 or 9x9 casserole dish. PREHEAT OVEN to 350 degrees. In a medium pot, melt butter on medium-high. Add Flour one tablespoon at a time, stir constantly for 2-3 minutes to remove pasty taste. Add one cup of Milk at a time to form the sauce, dissolving the flour mixture well. Continue cooking, stirring frequently until the sauce begins to thicken somewhat, about 3-4 minutes. TURN HEAT DOWN to medium low. Slowly add cheese 1 cup at at time and stir until melted. Add salt and pepper to taste. (I usually add 1 tsp salt and 1/2 tsp pepper). Optional: Leftover green beans can be added to the cheese sauce at this time. Slowly pour the cheese Sauce over the Ham Rolls and lightly sprinkle top of rolls with Paprika for color. Bake for 20-30 minutes until bubbly and slightly browned on top. Serve over rice, spooning extra cheese sauce over ham and rice. ENJOY!
Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking dish. In a mixing bowl combine cake mix, lemon zest (if using) oil and eggs; using an electric mixer beat at medium speed for about 1 minute. Add in soda and beat until thoroughly combined. Transfer the batter to prepared baking dish. Bake for about 40-45 minutes or until cake tests done. In a small bowl combine the confectioners sugar with lemon juice until smooth, then carefully spread over the warm cake. Cool on a wire rack. Delicious!
To make the brownie layer, pulse dates in the food processor until small bits remain. Remove from processor and set aside in a small bowl. Add walnuts, almonds, chocolate chips and cocoa powder in the processor and pulse until well combined. Then, while the processor is running, drop small bits of the dates in until a dough is formed. It should begin to ball up at some point. If it remains too dry, add a couple more whole (pitted) dates until a dough is achieved. Press into an 8x8 pan (or one of similar size) lined with parchment or plastic wrap. This makes it easier to lift out and cut. Press until flat using your hands or a spatula. Pop in the freezer. To make peanut butter layer, process dates until small bits remain. Remove and set aside in a bowl. Then add raw almonds and peanuts and pulse until small bits remain. Add back in peanut butter and the dates and process until well combined. Press on top of brownie layer until smooth. Using plastic wrap or parchment can help get it completely flat. Freeze for at least 15 minutes before removing from pan and cutting. Cut into about 20 squares (Bite size squares). Store in an airtight container to keep fresh. I keep mine in the freezer so they stay fresh for weeks.