HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown. MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer half of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 20 - 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch. Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss. Remove skillet from heat. Add the garlic, lemon juice, wine and cappers. Season with salt and pepper. Give a gentle toss and place scallops on a warmed serving platter. Garnish with parsley and lemon zest. Serve immediately. Serve with crusty Italian or French bread for dipping in the garlic-butter sauce. This dish pairs nicely with steamed fresh asparagus or zucchini. COOK'S TIP: Scallops contain a lot of water that will gush out once they get hot - THEY NEED A LOT OF HEAT APPLIED QUICKLY. Never crowd the scallops when cooking, otherwise they will steam instead of sear.
Mix all ingredients together in bowl. Simmer sauce on low heat for half an hour. Fry chicken. Dip fully cooked chicken in sauce and coat well. Place chicken in casserole dish. Pour the rest of the sauce over the chicken. Bake for an hour at 350.
In a soup pot, combine all the ingredients over medium-high heat; bring to a boil, then reduce heat to low. Cover and simmer for 1 to 2 hours. The soup will be done after about an hour, but the longer you simmer it, the heartier it will be.
Separate cauliflower into similar sized florets and chop celery in very small pieces. Steam together until very tender; at least 15 minutes. Smash together with cheese, hummus, garlic, and cumin using a fork or potato masher to a coarse consistency. If desired, garnish with paprika.
Preheat oven to 300 degrees F. Lightly oil an 8-inch by 11-inch by 1/2-inch baking dish. In a food processor, pulse the graham crackers into crumbs (16 graham crackers will make about 2 cups crumbs). Transfer to a bowl then add the cocoa and salt. Mix well and set aside. In a large mixing bowl, combine the eggs and sugars. Beat with an electric mixer at high speed until thickened, about 2 minutes. Stir in the instant coffee and vanilla. Gently fold in dates and chocolate chips. Pour batter into the prepared baking dish and spread evenly. Bake brownies for 25 to 30 minutes, or until a knife or toothpick inserted in the center of the brownies comes out clean. Let cool completely in the pan on a wire rack before cutting. Frost if desired.
Sift together the flour, sugar, baking soda, salt, cinnamon and nutmeg. Mix the dry ingredients well Mix the wet ingredients and add to the dry. Beat together for 5 minutes. Pour into 2 greased and floured loaf pans. Bake in a preheated 350 degree oven for 1 hour. Enjoy!
Before going on your trip, mix together the spice mix and place it in a Ziploc bag. When ready to cook the chili, mix all the canned items together and add a 3/4 soup-can full of water. Add the spice mix and stir well. Cover and let simmer for at least 30 minutes before serving with good, crusty bread. If you have cheddar cheese, sprinkle some of it grated over the top! Other options: add another can or two of beans (whatever sort you like, kidney, black eyed, etc -- I've used garbanzos, butter beans, runner beans, soldier beans, all sorts!), and another can of Rotel to stretch it for 10 to 15 people. And if you want more meat, put about a pound of cooked ground beef (or turkey, or buffalo, or pork, or whatever) in, too. If you want to do it in a crockpot, dump it in and put it on low for about 4 hours. Easy!
Preheat oven to 350 degrees. Grease and lightly flour (I use Recipe #78579) two 9-inch cake pans, then line the bottoms with waxed paper. In a large bowl, mix together the flour and the ginger and set aside. In a large bowl, cream the butter and the sugar until fluffy. Add the eggs one at a time, beating until well combined. Beat in the maple syrup gradually. Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth. Pour the batter into the prepared pans; prepare a hot water bath to be placed on the rack underneath the cake pans. Bake for 30-35 minutes or until cake tests done (the toothpick test). Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack. To make the original frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread. To make the buttercream frosting: mix butter, extract and syrup till smooth. Add powdered sugar (a few tablespoons at a time), beating on high speed (my handmixer has three speeds) till frosting reaches desired consistency. When cake has cooled, ice between the layers. Ice top and sides of cake, sprinkling the top with chopped walnuts.
Carrot Cake: Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 minutes Drain and squeeze out excess water from carrots and raisins. In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. Reserve remaining carrot cake. Cheesecake: In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs. Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife. Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through. Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled. Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.
Preheat oven to 370 degrees F (180 C). Prepare the farro: Wash it well, picking out impurities such as bits of chaff, pebbles, or bad grains. In a medium saucepan, combine the farro with about 4 cups water and 2 teaspoons salt, then turn heat to high and bring it all to a boil. When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes. Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool. When cooled, combine it with the remaining ingredients except the butter and the bread crumbs. Use the butter and bread crumbs to lightly grease and coat a 9-inch pan, pour the farro mixture into it, and bake it in a 370 F (180C) oven for about 40 minutes. This will work well as a second course, with a tossed salad. Recipe adapted from Giada De Laurentiis' method of cooking farro and from a recipe in Luciano Migliolli's "Il Farro e le sue Ricette." Farro: Grain of the Legions Grano Farro has a long and glorious history - it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. Ground into a paste and cooked, it was also the primary ingredient in plus, the polenta eaten for centuries by the Roman poor.
Make Syrup with: 1 cup sugar. 1/4 cup water. 2 tsp lemon juice. 1 tsp orange blossom water. Cream Filling. 2 tablespoons ground rice. 1 tablespoons sugar. 1 1/2 cups milk. 2 Tbsp cup heavy cream. Walnut or Pistachios Filling. 1 cup walnuts and pistachios; chopped. 1 tbsp sugar Prepare the syrup by combining all and simmering over medium heat until thickened. Stir in orange blossom water and refrigerate for at least an hour. Cream filling: Mix ground rice and sugar to a smooth paste with 1/2 the milk. Boil the rest of the milk and add the ground rice paste slowly, stirring continuously. Simmer until thick. Let cool, add cream and mix well. Walnut or pistachio filling: Mix the chopped nuts with sugar. Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible. Pour melted butter over them and work it in thoroughly. Put half of the pastry in a large, deep oven dish. Spread either filling over it evenly. Cover with the remaining pastry and flattening out with the palm of your hand. Bake at uncovered 350 degrees for about 20 minutes. Then increase temperature to 400 degrees for an additional 10 minutes or longer until it is golden. Remove from the oven and immediately pour the cold syrup over the hot konafa. Serve hot or cold. It is delicious when still warm.
Preheat oven to 400 degrees. In a large mixing bowl combine all ingredients except chili sauce. Mix with hands until thoroughly blended. Mound into loaf pan. Top can be covered with chili sauce. Bake, uncovered, for 1 hour or until done. Mashed potatoes and peas are DH's favorite accompaniments for this meatloaf. note: summer savory has become hard for me to find in the chain grocery stores lately; but it is worth the search for what it adds to the meatloaf.
Beat butter, apple sauce and peanut butter together until smooth. Add sugars and vanilla, beat until creamy. Add eggs, beating one at a time until blended. In another bowl, add baking soda, baking powder , cinnamon and salt to flour and mix. Add flour mix to batter, stirring until no flour is visible. Add oats and fruit, mixing gently. Spoon into a 9 x 13 pan coated with cooking spray. Bake for 15-18 minutes in 350 degree oven. Cut into squares when cool.
Preheat oven to 325°F/ 160°C. Cream the butter and sugar together. Add the egg slightly beaten and the vanilla essence. Sift the baking powder and the flour together. Add the dessicated coconut, walnuts and the raisins to the flour and mix with your hand. Now add this to the butter mix and fold gently. Put spoonfuls of the batter 1 inch apart into a prepared (greased or covered with butter paper) baking tray and flatten slightly. Bake for 20 minutes or till light golden brown. Cool for 5 minutes. Now take them out of the tray and cool completely on a wire rack. Store in a air tight container.
Mix all ingredients well in bowl except Butter and Phyllo. Butter 4 Phyllo sheets and stack together. Place 1/3 of filling mixture in a long roll along the long edge of the Phyllo Sheet. Roll in log form. Cut log into 6 pieces. Place in buttered 9X13 pan. Repeat twice as above. Butter all the pieces with the remaining butter. Bake in a 350F oven uncovered until golden brown or approximately 20 to 25 minute.
Melt butter with vanilla in large saucepan. Add rolled oats, 2 cups flour, brown sugar, baking soda and salt. Stir well. Press 2/3 in ungreased 9 x 13 inch pan. Sprinkle with chocolate chips. Stir butterscotch sauce and 1/4 cup flour together. Drizzle over chocolate chips. Sprinkle with remaining 1/3 rolled oat mixture. Bake in 350°F oven for about 25 minutes until golden brown. Cool. Cuts into 54 squares. Company's Coming for Christmas.
Spray 9" X 13" pan with non-stick spray. Mix the dry ingredients in a large bowl. Bring the first four sauce ingredients to a boil and cook for an additional two minutes. Stir 1/2 cup peanut butter into sauce mixture. Mix dry ingredients and sauce until well blended. Press firmly into prepared pan. Melt one bag dark chocolate chips and spread over bars. Cut bars after they have cooled.
Preheat oven to 425°F Coat a baking sheet with cooking spray. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.
Divide all ingredients (except dressing) evenly onto 4 plates. Arrange creatively; top with dressing.
Whisk flour with salt in a large bowl. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces. Stirring briskly with a fork, drizzle ice waterover flour mixture until pastry holds together, sprinkling dry spots with more water, if necessary, 1 tbsp at a time. Divide pastry in half, pressing into discs. On generously floured surface, roll 1 disc out to a scant 1/4 inch thickness. Roll around rolling pin; unroll over 9 inch pie plate, gently pressing dough to fit. Trim, leaving 3/4 inch overhang. Roll out remaining pastry for top to a scant 1/4 inch thickness& transfer to a rimless baking sheet. Refrigerate pie shell& pastry top until firm, about an hour. Use for your favourite summer fruit pie.
Squeeze water out of the tuna. Place all ingredients in a food processor and puree. If you like your dip a little thinner, then add more salsa. If you like it a little spicier, add some hot sauce. If you want it thicker, add a little more mayonnaise. I've tried it all -- this recipe is very easy to adjust and it's delicious! Serve with a good quality restaurant style tortilla chips.
Place all ingredients in a jar. Cover and shake until well combined. Store in refrigerator for up to one week.
With an electric mixer, beat cream cheese, butter, and milk. Gradually add the powdered sugar. Beat in vanilla.
Combine all ingredients in a 3-1/2 quart crockpot. Add salt and pepper to taste. Cover and cook on LO heat for 8 hours.
For sauce, stir together tomato juice cornstarch, chili powder, lemon juice, sugar, red pepper, & 1/4C water. Set aside. Spray lARGE SKILLET WITH COOKING SPRAY & heat to medium high heat. Add celery stirring for 2 minutes, add green pepper and thawed green beans; stir-fry bout 1 1/2minutes or until veggies are tender-crisp. Remove, and add oil to hot skillet or wok, if necessary. Add pork and stir fry 2-3 minutesor until no longer pink. Remove from skillet. Stir sauce and add to center of skillet /wok. Cook & stir until bubbly & thickened. Return vegetables/pork & stir all ingredients together to coat. Cook & stir for 2 minutes. Servewith rice.
Place butter in a 9" x 5" loaf pan. Transfer to microwave and cook on high until butter is melted, about 20 seconds. Swirl to grease loaf pan and pour remaining butter into a medium bowl. Add eggs, almond flour, baking powder, and 1/2 teaspoon salt. Stir until smooth, then add herbs and gruyere. Season generously with black pepper. Fold to combine and transfer mixture to greased loaf pan. Microwave until bread is puffed and cooked through, approximately 4 minutes. Let cool slightly before running a knife around the pan and transferring to a cutting board. Slice and serve.
Heat butter in a frying pan (or saucepan - see above notes) over medium heat and add rice. Stir rice around for a few minutes to absorb the butter and get a little nutty tasting. Stir rosemary into rice. Add chicken broth. Bring broth to a boil, reduce heat to low. Cover and simmer for 20-25 minutes, until rice is cooked. Add white wine and parmesan cheese and heat through. Salt and pepper to taste.
Sift the confectioners sugar into a mixing bowl. Add melted buter and peanut butter. Mix on medium speed of electric mixer until well mixed. Add graham cracker crumbs to the peanut butter mixture. Use your hands to squish it together until the crumbs are well mixed. Dump the mixture into the pan. Use your hands to spread it around. Press very hard to make it one big flat piece. Melt chocolate chips in saucepan over very low heat. Stir until creamy and completely melted. Pour the melted chocolate over the peanut butter layer. Use the spoon to spread it evenly like frosting. Wait until the chocolate hardens (putting it in the refrigerator makes it faster) and cut it into tiny squares.
Mix all ingredients together for the marinade. Cut the beef into one inch strips and add to the marinade. Put in a plastic container or Ziploc bag in refrigerator for 3 to 4 hours, stirring/shaking often. To make stirfry, heat sesame oil in a non-stick skillet or wok skillet. Add the sesame seeds, garlic and ginger and mix together until seeds are slightly toasted and flavors blended. Add sliced Spanish onion, green peppers, 1/4 cup of marinade, mix well and stirfry until onions are slightly translucent. Add the beef, mixing well to blend all the flavors and ingredients. If you want, you can add some more of the marinade with the beef. Stir fry about 5- 7 minutes on medium heat for medium rare or longer for your tastes. It went great with a bottle of Cabernet Shiraz Merlot red wine. Note: I reduced the measurement for the teriyaki sauce because it was a tad salty when I originally made it. If you don't mind the salty flavor, you can add more for your taste.
Place all ingredients in a food processor and process until completely smooth and evenly colored(may take a few minutes). Stop processor and scrape down sides of bowl as necessary during processing. Chill completely before serving. Keeps 5-7 days in the refrigerator. Variations: In place of the red peppers, use 1/2 cup cooked chopped carrots, or 3/4 teaspoons paprika, or 2 tbls. unsalted tomato paste. For an "aged cheddar" flavor, add 1-2 teaspoons light or chickpea miso.
In a blender, combine watermelon, strawberries, sugar & lemon juice & process until smooth. Gradually add the ice & blend until the drink has a slushy consistency. Pour into a chilled glass & ENJOY!
To make fish sticks, cut tilapia fillets in half lengthwise down center line. Halve again lengthwise, then crosswise. 1. Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside. 2. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets. 3. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.
Drop spoonfulls onto a greased cookie sheet then flatten with back of spoon or hand. These cookies do not spread much during baking. Bake in oven at 350° for 10-15 minutes depending on the size of the cookie. (I usually bake 12 minutes). Let the cookies cool before moving off cookie sheet.
Preheat oven to 350°F. Grease a 9 by 13 baking dish. Peel and cut potatoes into chunks. Place in a Dutch oven and cover with water. Bring to a boil, reduce heat, cover and cook until tender, about 15-20 minutes. Meanwhile, chop celery and onion. Saute in butter until tender and remove from heat. In a large bowl, combine stuffing cubes, poultry seasoning and sage. Stir in broth and sauteed celery and onions and transfer to greased baking dish. In a large bowl combine turkey, soup, garlic powder, and 1/4 cup of the sour cream. Spoon over stuffing mixture. Drain potatoes and mash. Beat the remaining sour cream, cream cheese, pepper and salt into the potatoes (or leftover mashed potatoes), and spread over turkey mixture. The baking dish will be rather full. Sprinkle with cheese and bake uncovered for 30-35 minutes.
Combine all ingredients and mix thoroughly. Separate into 8 "cookies" and refrigerate until firm.
Preheat oven to 350°F. Mix the butter with 1 cup of the sugar on medium high-speed for 1 minute. Beat in the eggs, one at a time, blending well after each, until the mixture is fluffy and pale yellow, about 3 minutes. Stir in the lemon rind. In a medium bowl, whisk together the flour, baking powder & salt to combine. Fold the flour into the butter mixture using a spatula, mixing well. Gently knead the dough in the bowl for about 5 minutes. Place the remaining 1/2 cup sugar in a shallow dish. Using a small cookie scoop, shape pieces of dough into balls, then roll in the sugar. Place the cookes on a parchment lined or lightly greased cookie sheet, 2 inches apart. Flatten the cookies gently using the tines of a fork or make the horizontal lines. Bake for 18 - 20 minutes, or until a light golden colour. I like to rotate the cookie trays from top to bottom, halfway through the cooking process. Cool on the cookie trays for about 10 minutes, then transfer to a cooling rack. Enjoy.
In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and saute for about 2 minutes, or until the asparagus becomes tender (but remains crisp). Toss in the chopped olives and the lemon juice and cook another minute. Serve immediately.
Grind up the flax seeds in the blender until they are pretty fine (you don't have to do this, but they are less noticable this way). Mix the seeds and the water and cook on the stove until it gets all jelly-like. Remove from heat and let cool before using in cookies, muffins, breads, etc.
Preheat oven to 375°F degrees. Combine flour, salt, pepper and paprika in a plastic bag. Add chicken, shake to coat in bag. Shake off the loose flour from chicken and arrange chicken in a baking dish. Drizzle with melted butter. Bake for 30 minutes. Meanwhile make the sauce:. Cook peppers and onions in hot oil until tender,in a skillet. Stir in the 2 tablespoons of flour. Add chicken broth, sugar (or Splenda) and crushed red pepper. Cook and stir until thickened and bubbly. Remove from heat and add vinegar. Spoon over chicken and bake another 30 minutes.
Heat oven to 350°F In large mixer bowl combine sugar, butter, and almond extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue beating until well mixed (1 to 2 minutes). Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 t. jam. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Glaze: In small bowl stir together powdered sugar and 11/2 t. almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies. TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.
In large bowl, place beans and enough water to cover by 2 inches. Cover and socak for 8 hours. Drain beans; transfer to 7-quart sacuepot. Add enough water to cover by 2 inches. Heat to boiling on high. Reduce heat to medium-low; simmer 1 1/2 to 2 hours or until beans are tender. Set sieve over large bowl. Into sieve, drain beans; reserve liquid. In same saucepot, heat oil on medijm-high. Add 2 cloves garlic and cook 3 minutes; finely chop remaining garlic and reserve. To saucepot, add sun-dried tomatoes, onion, paprika, ground red pepper, and beans. Cook 3 minutes, stirring gently. Add 4 cups reserved liquid and chopped garlic; heat to boiling. Stir rice into bean mixture. Cover and cook on low 25 to 30 minutes or until rice is cooked through, stirring occasionally. Season with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper.