HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in an ovenproof dish (I use a 1 1/2 quart Corning dish). Add raisins and bread pieces (can be cubed pieces or pieces pulled from loaves used in another recipe such as a bread bowl) to the butter and toss. Beat together half and half, eggs, sugar and cinnamon. Pour over bread mixture, making sure all bread crumbs are covered. Bake in 325 degree oven for about 50 minutes (or until silver knife inserted in center comes out clean).
Mix egg white and the nuts( any kind of nut may be used) together until the nuts are sticky and well covered with egg white. In a "ziplock" bag, combine the sugar and cinnamon and toss the sticky nuts into the mixture. shake well to cover the nuts. Pour out the ingredients of the bag and spread onto a backing sheet that is ungreased and bake at 300F for about 20 minutes. The nuts will get a white looking coating on them in the oven when they are done. Pull out of oven and remove the nuts from the cookie sheet immediately. Let cool and watch them disappear!
Heat the oil in a large saucepan, add the onions and fry until they are just beginning to brown, then add the garlic, chillies and ginger. Fry for 1 minute, then add the beef and remaining spices. Sitr well and cook for 5 minutes, stirring occasionally. Add the coconut milk, which should just cover the meat; if it does not, add a little water. Add salt to taste. Bring to a simmering point, cover and cook for about 1 1/2 hours, until the meat is almost tender. Add the vingear and continue cooking for about 30 minutes, until the meat is tender and the gravy thick.
2 nights before cooking,soak ribs overnight in pineapple juice. The night before cooking,rub down ribs (both sides) with seasoning and let sit until the next morning. Do not remove or rinse rub from ribs,stand ribs up in roaster with small amount of water on the bottom and bake at 350 degrees for 2 hours (less time for only 1 or 2 slabs),occasionally baste the slabs with can of classic coke. Remove from oven and let sit for 2 hours (cool off period) Finish on either an oven broiler or outdoor grill,saucing at least 5 times on both back and front of the slabs,about 15 to 25 minutes. Ribs will melt in your mouth!
Grease the inside of the crockpot with butter. Now layer your ingredients bottom to top using half of each ingredient each time listed. 1. potatoes. 2. bacon. 3. onions and peppers. 4. cheese. 5. potatoes. 6. bacon. 7. onions and peppers. 8. cheese. Now, beat the eggs, milk, and salt together. Pour this over the whole mixture. Cook on low for 7-8 hours.
Heat oven to 400 degrees Fahrenheit. Place bread halves, cut side up, on a baking sheet. Pull out some of soft bread centers to make loaves slightly concave. Spread each half with 1/2 cup of pasta sauce. Arrange mushrooms over sauce; sprinkle with pepperoni. Top with mozzarella; sprinkle with oregano, salt and pepper. Spoon remaining pasta sauce over tops. Bake in preheated oven until lightly browned, about 15 minutes. Sprinkle with Parmesan cheese. Cut on angle into slices. Serve hot.
Preheat oven at 350. Mix dry ingredients in a bowl and set aside. Cream butter in an elec mixer then beat in sugar until the mixture is pale yellow. Add the eggs one at a time. Stir in apples (I use Golden Delicious) and vanilla. Add pumpkin and mix, scraping down the sides of the bowl. Add the orange peel if you like, it's optional. Blend in the dry ingredients a bit at a time until well mixed, add peel if you choose. grease and flour a 9" bundt pan or two loaf pans; cook cake for 55/60 minutes or loaves for 45/50 minutes (check with cake tester at 45 minutes). Cool in pan for about 10 minutes, loosen and turn out on board to cool completely. Dust with confectioner's sugar when completely cool.
Combine water, butter, oats, and chocolate; let sit 20 minutes. Sift together flour, soda, and salt. Add brown sugar, eggs, and oatmeal mixture to dry ingredients. Bake in a 9x13 inch pan for 25-35 minutes. Frost while hot with topping. Topping: Boil butter, cream, and brown sugar for 2-3 minutes; pour over warm cake. Sprinkle with chopped nuts.
Prepare rice & prawns per notes on ingredient list & set aside. Sift flour into med bowl, add rice & toss to mix slightly. Add egg, milk, shallots + prawns & stir to combine. Heat oil in a lrg frying pan, drop by heaped tablespoons into oil & use a use a soup spoon (or an equivalent) dipped in the oil to flatten the fritters. Cook on both sides till golden brown & drain on absorbent paper. Repeat till all fritters are cooked & add more oil as necessary during cooking.
Mix beef, onion, egg, soup mix, oats, and 2 tablespoons catsup in a bowl. Divide into 2 equal balls. Flatten one of the balls on a sheet of aluminum foil. Squirt the flattened meat with catsup and mustard to within 1/2 inch of the edge. Place pickle slices on the meat and top with cheese. Flatten the other ball of meat and place on top of the first section. Pinch edges shut. Cover the entire thing with the foil. Take 2 pieces of foil about 18 inches long and fold lengthwise till they're about 2-3 inches wide. These will be handles. Criss-cross them in the crock pot. Place the foil package on top. Cook on low about 6 hours. Notes: If you don't like too much salt, cut the amount of soup mix in half. Also, you may want to soak the oatmeal in milk or broth to make the meatloaf moister.
HEAT oven to 375°F Spray 8-inch square (2-quart) baking dish with no-stick cooking spray. Heat oil in large skillet over medium high heat. Add onion and bell pepper. Cook about 3 minutes or until slightly wilted, stirring occasionally. BEAT eggs in large mixing bowl. Add melted butter, sour cream, cornbread mix and red pepper; stir until well blended. Stir in cream style corn, whole kernel corn, ham and cooked vegetables. Pour into greased baking dish. BAKE 48 to 55 minutes or until set and golden brown.
Put shredded potatoes in baking pan. Mix sour cream with soup, pour on top of potatoes. Arrange cheese over. Dot with the butter. Layer the crushed chips evenly over all. Bake at 350F degrees for 55 minutes.
Preheat oven to 425. Combine first four ingredients and whisk in medium bowl. Place chicken breasts between heavy duty plastic wrap and pound to even thickness, sprinkle salt and pepper evenly over both sides of chicken. Fold 4 (16X12 inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil: layer 1/2 cup zucchini, 1/4 cup squash, 1/4 cup bell pepper, 2 tablespoons green onion and 1 chicken breast half on each foil sheet. Spoon 3 tablespoons coconut milk mixture over each seving. Fold foil over chicken and vegetables; tightly seal edges. Place packets on baking sheet, bake 22 minutes. Remove from oven; let stand 5 minutes. Place on plates and carefully unfold. Sprinkle each with 1 teaspoon cilantro, if desired. Garnish with lime wedges. Serve immediately over rice.
Saute the onion, bell pepper, and garlic in the olive oil until tender. Add the tomatoes and let simmer 10 minutes. Add the eggplant, zucchini, and squash, salt & pepper and cook until the eggplant is tender. Remove from heat and add black olives, oregano, and fresh basil. Can be served hot or cold.
Heat oven to 325 degree Bring milk and cinnamon to boil over medium heat in saucepan. Remove from heat. Cover and let stand 20 minutes. Strain mixture through a sieve into a 4-cup glass measure. Discard cinnamon. Arrange eight espresso or 4-ounce ovenproof cups in a roasting pan. Beat yolks and sugar in mixer bowl on medium speed, until mixture is pale yellow and thick, 3 to 5 minutes. Add Kahlua and beat until well combined. Gradually stir in milk with rubber spatula, until mixture is completely smooth. Strain milk mixture through a sieve into glass measure, discard any foam. Divide mixture into each cup (spoon off any remaining foam). Add enough hot water to roasting pan to reach halfway up the sides of cups. Loosely cover pan with foil. Bake until the edge of the custards are set, 25 to 27 minutes (the centers will be jiggly). Remove cups from the water and cool on wire rack to room temperature, 15 to 20 minutes. Cover and refrigerate overnight. Sprinkle tops with grated chocolate and serve with berries, if desired.
Preheat oven to 350°F. Wash the eggplant well--do not peel. Cut each eggplant in half lengthwise. Scoop out centers, leaving a 1-inch shell. Dice eggplant pulp and reserve. Fill a large skillet with 1/2 inch of water and 1 teaspoon salt. Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame. Lower the flame, cover and let simmer for 10 minutes. Drain the shells and put them on a baking sheet, skin side down. Heat oil in a large skillet and saute the onion, green pepper, zucchini, garlic and the reserved eggplant until tender. Add tomato paste, sugar, seasonings, and the cooked kidney beans. Simmer uncovered 10 minutes longer. Fill shells with vegetable mixture and top with grated cheese. Bake for 10 minutes.
In a very large bowl, combine the first 8 ingredients; mix well. Wash and pat the chicken breasts dry with a paper towel. Place the breasts in the mixture; turn to coat evenly, (make sure that each piece is completely coated with sour cream mixture). Cover, and refrigerate overnight in the refrigerator (not more than 24 hours). Remove the chicken from the marinade; coat each piece with the dry bread crumbs, that have been mixed with 1 tsp seasoning salt (if using). Arrange on a foil-lined greased baking sheet (don't overcrowd the pieces). Bake, uncovered in a PREHEATED 400 degree oven, for 40 minutes, or until the juices run clear-- DELICIOUS! Note: make sure that the oven is properly preheated to 400 degrees, and is very hot, this will make for a crisp coating and a moist chicken breast, remember-- DRY breadcrumbs only!
In large bowl alternate layers of shredded cabbage and onion. Top with 7/8 cup sugar. In medium sauce pan bring all remaining ingredients just to boil, stirring. Remove from heat and while still hot pour over cabbage and onions. Cover and let stand for 4-6 hours before serving.
Mix together mashed potatoes, butter, eggs, vanilla and pumpkin pie spice. Pour into a 9x13 baking dish. Mix together flour, butter, brown sugar and pecans and crumble over the top of the sweet potato mixture. Bake at 350 degrees for 30 minutes.
Combine sugar and cinnamon; set aside. Melt butter over low heat. Add selected Chex cereal. Heat until all pieces are coated. Continue for 5 to 6 minutes. Sprinkle half of mixture (cinnamon and sugar) over Chex cereal evenly. Continue to sprinkle sugar mixture over Chex until all is covered. Heat one minute longer. Spread on paper towel to cool.
Preheat oven to 375 degrees. Cut ham into serving size pieces; brown lightly on both sides in skillet. Stir flour into fat in skillet and add soup. Gradually add milk and heat to boiling; stir constantly. In 2-qt. casserole arrange layers of ham, potatoes, carrots and onion until all are used, sprinkling salt and pepper lightly on the vegetables. Pour on soup and milk mixture. Cover and bake 1 hour. Remove cover and bake 15 minutes more; or until potatoes are tender.
Place the damsons and water in a preserving pan; bring to the boil then simmer gently for at least 30 minutes until the fruit is really soft and the contents of the pan are well reduced (the exact time will depend on how gently you simmer the fruit - I like to do this step very slowly). Remove the pan from the heat, add the sugar, stirring until dissolved, then add the knob of butter; bring to the boil then boil rapidly for 6 minutes. Test for a set by placing a teaspoon of jam onto a very cold saucer, leaving to cool then pushing the jam with your finger to see if it wrinkles up: even if the wrinkle is only on the surface and faint, the jam really should be done (and don't forget it will set more in the jar); if the setting point hasn't been reached boil for one more minute (only) then test again using another saucer. While the jam is still warm, pot it into sterilised jars.
Cook pasta to al dente, then cold shock it by running it under cold water in colander. Drain the pasta very well. Set aside. Prepare the "Singapore Sauce" by combining all the ingredients in a small bowl. In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil and 2 Tablespoons of Singapore Sauce. Add noodles and vegetables and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad. *Shredded cabbage, mixed cabbage & carrot mix found in your produce dept.* **The fresh bean sprouts are also found in produce dept.** ***To toast the sesame seeds place them in a non-stick pan on medium-low heat & watch them closely - about 3 minutes***. Serve and enjoy!
Cook pasta"al dente" in boiling water; drain and set aside. While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp. or so in and swirl; heat on medium. Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance. Do not scorch garlic. Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes. Add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender. Add the tomatoes and any juice to the vegetable mixture and stir well. Simmer uncovered for 2-3 minutes or until warmed through. Add the cooked pasta to the skillet and toss to mix. Adjust liquid with additional broth if needed. Sprinkle with Parmesan cheese and red pepper flakes, if desired. Serve.
Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 miniature muffin cups coated with cooking spray. Bake at 375 degrees for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-inch deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again. Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or until cheese is melted.
Grease a saucepan with a very small amount of melted butter or margarine (do not use cooking spray it will affect the taste of the eggs). Add in cold water to a depth of 2-inches in the saucepan. Add in milk and a pinch of salt to the water; bring to a boil then reduce to a light simmer. Holding the egg as close as possible to the simmering water break eggs one at a time into the water. Simmer over very low heat for 5 minutes or until desired doneness. Carefully remove eggs with a slotted spoon.
Oven at 400°F. Stir vegetables, chicken and soup into a casserole dish. In a bowl, combine Bisquick mix, egg and milk. Stir till blended. Pour onto chicken mixture. Bake 35 minutes.
Brown pork with sesame oil, when no longer pink, add ginger and garlic. Add veggies, soy sauce, sherry, and oyster sauce. Cook until sprouts are translucent or kind of see through. Set aside to cool. When cool put 2 Tb filling on 1 egg roll wrapper. Add water to beaten egg, this is for brushing the edge of the wrapper so it will stick/stay closed. Face wrapper with corner facing you, so that it looks like a diamond. Fold corner over filling, tuck in sides and roll up. Brush the top of the wrapper, the one with folded corner up, with egg mixture so will stay closed. Should only take one swipe. Heat deep fryer with oil. You can try a skillet with about 1-2 cups of oil. Fry at once, or put in Ziplock bags and freeze, these are actually better to fry frozen, as they retain their filling better. Fry until golden brown, about 2-3 minute Careful, they burn easily!
Bake chicken patties according to package directions. Meanwhile, toast onion rolls in toaster oven. When chicken patties are done and rolls are toasted, assemble sandwiches using 1 tablespoon dijon spread, 1 slice cheese, and 2 avocado slices per sandwich.
Cut chicken into small chunks, slice onion. Put the stock, soy, mirin and sugar in a pan and simmer for a few minutes. Put the chicken chunks in the pan and simmer on low heat for a few minutes. Add the onion to the pan and simmer a few minutes more. Whisk the eggs in a bowl. Bring the soup back to the boil; pour the eggs over chicken and onion. Turn the heat to low and cover with a lid. Turn the heat off after 1 minute. Divide the hot cooked rice between 4 bowls, then place the chicken mixture over the 4 bowls of rice.
In a saucepan combine 1 cup brown sugar, water, and bring to a boil, cook for 3 minutes. Remove from heat and add butter. In a bowl combine flour, baking powder, salt, 1/2 cup sugar. Stir in milk until smooth. Add dates and walnuts. Preheat oven to 350°. Pour syrup into a 8 or 9-inch baking pan; add batter and bake for 45 minutes. Serve warm with whipped cream.
Place all ingredients into a 1-gallon freezer bag. Freeze. To thaw & cook: Take bag out of freezer the night before, thaw in refrigerator. Preheat oven to 350 degrees. Empty chicken & marinade into a baking dish that has been sprayed with cooking spray. Bake 20-30 minutes or until juices run clear.
Boil Potatoes until soft. Drain and Mash the Potatoes. Add all ingredients to the potatoes; mixing and tasting to desired flavor and thickness.
Bring the broth and 1/4 cup of water to a boil in a medium saucepan over a high heat. Stir in the rice and cover the pan, reduce the heat to medium-low and simmer gently for about 20 minutes or until rice is tender and the broth is absorbed. Combine the black-eyed peas, bell pepper, celery and green onions in a large mixing bowl. Add the warm rice and the vinaigrette and toss gently to combine. Serve immediately or cool and serve at room temperature. Nutritional Information Per Serving: Calories 241; Total Fat 7 g; Cholesterol 0 mg; Sodium 873 mg; Carbohydrate 38 g; Fiber 3g; Protein 8g.
Snap off tough ends of asparagus. Spray a jelly-roll pan with Pam. Place the asparagus on the pan then drizzle with olive oil and vinegar; sprinkle with salt, and pepper, tossing to coat. Bake at 425° for 10 minutes. After 8 minutes, sprinkle the garlic over the aspargus and give the tray a shake. Bake for another 2 minutes.
Combine all batter ingredients and mix well; set aside batter. In a separate bowl mix all topping ingredients. Add 1/2 batter to a tube pan, then 1/2 topping, then remainder of batter, then remainder of topping. Bake at 350 degrees for 1 hour.
In a large bowl, whisk together 1 1/2 cups of the flour, salt and yeast until well combined; set aside. In a small pot, heat buttermilk until warm to the touch (about 115°F). (Be careful not to overheat the milk since it may cook the egg.) Remove pot from heat and whisk in honey, 3 tablespoons of the butter and egg. Pour buttermilk mixture into bowl with flour mixture and whisk until a thick batter is formed. Stir in remaining 1 3/4 cups flour until a soft dough is formed. Turn dough out onto a lightly floured surface and knead, dusting dough with more flour as needed to keep it from sticking, until smooth and no longer sticky, 7 to 8 minutes. Or, using your kirchenaid or similar mixer, knead the soft dough in the machine for several minutes until the dough is smooth and cool to the touch. For cloverleaf rolls, divide dough into 36 equal pieces and roll each piece into a ball. Arrange 3 balls of dough in each cup of a greased 12-muffin tin. For large pull apart rolls, divide dough into 12 equal pieces and roll each into a small ball. Arrange balls of dough snugly in a greased 9-inch round cake pan. Brush rolls with a bit of the remaining 2 tablespoons butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour. Preheat oven to 375°F Brush rolls with remaining butter and bake until deep golden brown and cooked through, 20 to 25 minutes. Serve hot, spread with butter, if you like.
In a large bowl, combine the soy sauce, sesame oil, sugar, black pepper, garlic, green onions and sesame seeds. Slice beef thinly into 1/2 x 2 inch pieces. Add meat to soy sauce mixture and mix well. Cover and refrigerate 1-2 hours. Preheat oven to broil. Broil on broiler rack or grill meat for 2-3 minutes per side or until brown. Serve with vegetable side dishes and rice.
In a medium-sized, heavy saucepan, combine cream, corn syrup, sugar & zest, & cook over medium-high heat, stirring, until sugar dissolves & liquid is slightly reduced, about 3 minutes. Remove from heat & let cool. When cooled, remove zest & cook over metium heat just until hot. Turn off the heat, then add chocolates & let sit for 5 minutes without stirring, until melted. Whisk until smooth, then add butter & whisk again until smooth. If using the Grand Marnier, whisk it in, at this time, then serve hot or warm. Will keep, tightly covered, in the refrigerator for up to 2 weeks, but it will need to be reheated before serving.
Add the beans and onions and half package cheese together. Next, add at least 2 cups salsa. Mix completely in the stoneware insert of crock pot. Set crock pot on 4 hours high, or low overnight. Stir a time or two. An hour before serving, add the rest of the cheese on top with chopped green onions, and sliced olives. After removing to serve, I then add chopped tomatoes and sour cream, if desired. For less fat, use low fat beans, sour cream, and cheese -- . I prefer Old El Paso beans. If you want more spice, add chopped chilies or jalepeno slices -- . This is for a large crock pot -- .
Heat oven to 425 degrees F. After washing chicken, wipe with paper towels and season the chicken and cavity with salt and pepper. Using a mortar and pestle, pound the parsley, chervil, chopped onion, butter, cumin, cayenne pepper, and 1/2 tsp salt to a paste. Spread the paste carefully over the whole chicken with a spatula. Place a skewer through the wings of the chicken to secure them closely to the sides of the bird during cooking. Lay the chicken, breast side down, in a roasting pan and roast for 20 minutes until lightly browned. Turn the bird over so that the breast is up and roast for another 15-20 minutes. Remove chicken from oven and turn down the heat to 350 degrees F. Meanwhile, lightly dust the chicken breast with flour. Place chicken back in oven. Baste with pan juices and continue to roast for about 1 hour or until the chicken is done, and continue basting frequently during cooking time. When done, the juices will run clear when you push a skewer through the thickest part of the leg. Remove chicken to a cutting board and carve. Serve immediately.
Place a layer of the sweet potatoes in a pie pan, and pour a generous amount of honey, molassas, and some salt and pepper. Keep doing this until you fill the pan to the top. Cover in foil, shiny side down and bake for 40-60 minutes turning with tongs every 10 minuts or so. Remove the foil and bake another 15-20 minutes. Serve with something savory.
Preheat grill to high heat. Cut the mahi-mahi into 4 equal portions. Be sure to remove the skin. Combine the water and liquid smoke in a small bowl. Brush this solution over the entire surface of each piece of fish. Brush the melted butter over the entire surface of each piece of fish. Sprinkle a generous portion of lemon-pepper seasoning on top of each piece of fish, then grill the fish with this side down on the grill. Sprinkle remaining seasoning over the top of each piece. Grill for 5-6 min each side, then serve hot with rice and veggies. 7 Points per serving (1 fillet).
Combine cheese, olives, meat, and seeasonings in a large bowl and blend. Shape mixture into a large burger about the same size as the pita bread round. Grill or fry burger to desired doneness. Spread 1 Tablespoon of the tzatziki in each pita half. Cut burger in half. Put each half inside a pita half. This comes out to 7 points for Weight Watchers.