HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove puffed pastries from freezer and thaw according to package. Preheat the oven to 375°F. Grease a standard muffin tin. Slice the apples in half from top to bottom. Remove the core ends and then scoop out the core in the center. Using a very sharp knife or mandolin on the second setting, slice paper thin 1/8-inch slices and immediately sprinkle and toss in lemon juice prevent browning. Toss in the butter, sugar, cinnamon, and nutmeg. Microwave the slices for 45 seconds, or until soft and pliable enough to mold. When pastries are thawed, place them flat on a floured surface. Roll the pastries out with a rolling pin the flatten just a little more in to a 9"x12" rectangle. Cut each pastry into six 2-inch wide slices. In a small bowl, combine the preserves with 2 tablespoons of water. Microwave for 30 seconds if it was refrigerated. Spread preserves evenly over each strip of dough. Arrange about 10 apple slices lengthwise in a straight line, overlapping slightly, on a strip of dough. Fold up the bottom part of the dough and begin tightly rolling the dough to form the rose shape. Press the edge to seal and place in the muffin tin. Repeat for all the pieces of pastry until have 12 apple roses. Make ahead: at this point the unbaked assembled roses can be covered and stored in the fridge for up to 1 day before baking as directed. Pastries are best served the day they are baked but can be stored in an airtight container and rewarmed in a 300°F oven for 5 to 10 minutes, or until warmed through and flaky again. Place a pan of water on the bottom rack of oven so the bottom of pastries do not burn. Bake for 40 minutes, or until golden and cooked through. Sprinkle with powdered sugar, if desired.
Preheat oven to 400 degrees (390 degrees in a convection oven). Lightly grease and flour a baking sheet. Melt the butter in a frying pan over medium heat and cook the onion and leek, stirring often, until soft and lightly browned, 5-7 minutes. Combine the flour, sugar, baking soda, baking powder, and salt in the bowl of a food processor. Add the cheese, then cut in the butter until it resembles oatmeal or breadcrumbs (or add to a food processor and pulse for 3-4 seconds). Stir in the onion and leek mixture. Reserving some of the yogurt, mix in just enough to produce a dough that is a bit sticky but not wet. Add more yogurt if necessary. Transfer to a work surface and lightly knead for a few seconds. Pat it out until it is about 1-inch thick. Cut out 2-inch rounds and place on the cookie sheet. Transfer sheet to the oven and bake for 10-15 minutes.
Preheat oven to 350°F Combine all ingredients in a large mixing bowl. If there is not enough liquid to mix all the ingredients after 5 minutes of stirring, add a tiny amount of milk to aid in mixing of remaining ingredients. Taste batter before cooking and adjust amount of sugar to your liking. Place on a lightly greased cookie sheet and bake for 8-12 minutes, depending on how large you made your cookies. Can be cooked for a shorter time for chewier cookies, or longer for a drier, crisp cookies.
Bring 4 quarts water to a boil in a large pot, then reduce heat and keep at a bare simmer, covered, until ready to use. While water comes to a boil, thinly slice onions in a food processor fitted with slicing disk. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook caraway seeds and bay leaf, stirring, until fragrant, about 30 seconds. Add onions and cook, stirring occasionally, until golden, 12-15 minutes. Increase heat to high and cook, stirring frequently, until onions are dark brown and are caramelized. Carefully stir in tomatoes with their juice, broth, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper (juices may spatter) and simmer 3 minutes. Stir in dill and discard bay leaf. Boil pierogies according to package directions (5 to 7 minutes), then drain. Serve topped with tomato sauce and a dollop of sour cream.
Cook hamburger and onion, drain grease. Add soup and spices, simmer 5-10 minutes. Meanwhile, slice top third off bread, hollow out bottom half of loaf, leaving a 3/4-inch shell, save bread chunks, or feed to the birds! Spread top slice of bread (cut side), with butter. Place hollowed out bread on cookie sheet and broil till lightly browned. Take out of oven and fill with meat mixture, top with cheese slices. Place buttered top next to it, put back in oven at 350°; bake till heated through and top is toasted a little. Put the top on, slice into wide slices for sandwiches, about 4-5 inches wide. 4-6 servings.
Saute onion, garlic, and hot peppers in oil until the onion is trasparent, but not browned. Add tomato paste and chopped tomatoes. Simmer about 2 minutes; add broth, sugar, salt and vinegar. Simmer until the tomatoes are cooked, then puree in a blender. Re-heat and thicken lightly with flour mixed with 1-2 Tablespoons cold water. Cook, stirring, until sauce comes to a boil. Remove from heat. Top rellenos with sauce.
Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste. Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape. Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes. Combine the pork, vegetables, and breadcrumbs in a large bowl. Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning). Stir in the egg and parsley. Fill the squash halves with stuffing-they should be slightly mounded. Return to oven and bake, covered, for 20 more minutes, until the egg is set. Garnish as desired with parsley and shredded romano cheese.
Put everything in (large) slow cooker. Mix. Cook on low for 8 to 10 hours. If desired, frozen veggies can be added later into the cooking time. Recipe can also be made in a dutch oven with a cooking time of 5 hours.
Preheat oven to 325 degrees. Place cream cheese in bowl of a food processor and pulse to soften. Using a mortar and pestle or flat part of a knife, mash garlic and salt together until it forms a paste. Place paste in food processor along with cream, mayonnaise, Worcestershire sauce, hot sauce and pepper. Run motor until mixture is smooth. Add blue cheese and chives and pulse just to combine. Scrape mixture into a small (1-quart or smaller) gratin dish or baking pan, and bake until dip is melted and bubbling, 30 to 40 minutes. Sprinkle extra hot sauce on top, if desired, and serve hot or warm, with celery sticks and chips or chicken wings if you like.
Marinade 2 lbs steak in 1 cup worcestershire sauce; broil or grill. Slice meat and serve with steak sauce. Steak sauce: Combine ketchup, worcestershire, redhot sauce and garlic. Serve with cooked steak.
Combine the ground chicken and taco seasoning (I don't use the whole packet) Divide into 4 patties. Grill burgers, and add a slice of monterey jack cheese. Top with salsa and sour cream and enjoy!
Place sugar, milk, and butter into a large saucepan and bring to a SLOW boil. SLOWLY boil for 5 minutes. Add the 1/2 tin condensed milk and boil SLOWLY for another 5 minutes. Test a teaspoon full in a cup of cold water. If it forms at the bottom of the cup it's ready. Take off heat and beat until it thickens and is sugary. Pour into a greased tray and cut into squares. Let stand at room temp overnight.
Set oven to 350 degrees F. Butter a 13 x 9-inch baking dish. In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes). In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined. Season with white salt or seasoned salt and black pepper to taste. Stir in onion mixture and spinach; mix well to combine. Spoon into cooked and cooled manicotti shells. Pour half of the pasta sauce into the prepared baking dish. Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows). Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely). Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce. Cover and bake for 25 minutes. Uncover and top with mozzeralla cheese (any amount desired). Bake 5 mins longer, or until cheese is melted. Let stand 10 mins before serving. Note; If desired the spinach can be omitted completely.
Preheat oven to 350 degrees. Set aside 5 apricot halves. In a 2 quart pan bring remaining apricots and 1/2 cup water to a boil. Cover and reduce heat to a simmer, simmering 10 minutes. Combine crumbs and melted butter. Press into the bottom and 1/2 inch up the sides of a 8 inch springform pan. In a food processor puree the cooked apricots and the water until smooth. Add the liqueur, cream cheese, 3/4 cup sugar, egg and egg whites. Whirl until smooth. Scrape mixture into prepared pan. Bake for 25 to 30 minutes-you want the center to be JUST jiggly. Mix the yogurt cheese OR sour cream with the 1 T. white sugar. Spoon onto cake and spread to cover top. Bake for 5 minutes more. Run a thin bladed knife between the cake and the pan rim. Chill cake in the fridge until cool. Remove rim. Melt the jam in the microwave and run through a strainer to get rid of the chunks, if you wish. Cut the 5 apricot halves in half and place evenly around the rim of cake. Chill for 1 hour more and serve.
Mix Honey and oatmeal together till thick use more of one or the other as needed and apply as a face-pack. Place slices on eyes. Leave on and rest for half an hour then wash off.
Combine the brown sugar, granulated sugar and water in a small sauce pan. Simmer for 10 to 15 minutes until sugar is dissolved. Remove from the heat. Stir in the coffee. Allow to cool completely. Pour into a large plastic container with a lid. Add the vodka, vanilla flavoring and vanilla bean. Cover and let stand for two to three weeks or until fully aged. Kahlua, when properly stored, can last safely for up to a few years.
Place stock in a saucepan and bring to boil on stove. You can use the stock cold if you can't be bothered doing this but the risotto will take longer to cook. In a large microwave casserole dish, with a lid, cook onion in the oil for 2 mins on high. Add rice and cook a further 2 minutes in microwave oven. Add chicken stock and tomatoes and cook, covered, on high for about 15- 20 mins until liquid is almost absorbed. Allow to stand for 5 mins then fold in the romano and butter. Sprinkle extra romano on top to serve. Note: If you wish you can substitute the canned tomatoes for fresh, skinned tomatoes,which gives a slightly different result.
In a pressure cooker, saute onions in achiote oil for a few minutes to soften; add washed and drained rice, stir in hot broth and salt to taste. Cover and cook under pressure for 5 minutes; let pressure subside naturally, about 10 to 15 minutes. Cut tomatoes into thick slices and add to pressure cooker, add peas to cooker, add mushrooms or sausage, cut into slices, into cooker, add tomato paste, mixed with a little water until pourable; cook until rice is tender. Remove from heat and stir in butter and Parmesan. Serve with meat or chicken (that have sauce) and garnish with fresh parsley, if desired.
Make 2-3 deep slashes on both sides of the fish and lay out a double layer of foil. Combine coconut cream, garlic, ginger, soy sauce, chili powder and lemon juice. Spread 1/3 of the coconut cream mixture on the foil and lay the (cleaned) fish on top of the coconut cream mixture. Spread some of the coconut cream mixture inside the cavity of the fish and pour the rest of the coconut cream mixture over the fish and seal parcel making sure there is no air around the fish. Bake at 180°C for 12- 15 minutes per 500 grams or until the fish flakes at the thickest part- only way to tell is to open the package every now and then. Remove from oven and leave to stand for approximately ten minutes, or until cool enough to handle. Discard the head, tail and fins; then peel away skin. Flake the fish onto a clean piece of foil and pour any cooking juices over the flesh. Check seasoning and add salt and pepper if needed. Serve with fresh bread and a green leafy salad.
In medium saucepan, pour one can of chicken broth, carrots, celery, minced onion, garlic, Rotel lime and cilantro diced tomatoes, chili powder, cumin, lemon pepper and bay leaf. Simmer for about 20 minutes, or until carrots are tender. Meanwhile, slice the tomato and onion into quarters. Broil the tomato and onion for five minutes (sprayed with nonstick spray or rubbed with 1/2 teaspoons oil, whichever you prefer) or until tender; puree the tomato and onion with the other can of Rotel tomatoes. When carrots are tender, add the 2nd can of chicken broth, the pureed tomato mixture, chicken, corn, and arugula. Let the soup mixture simmer for another 20 minutes, then enjoy!
Seperate the florets from the stalk; break into smaller florets. Cut the stalk into 1-inch lengths and then into matchtick size strips. Place the broccoli into a steamer basket set over 1 1/2 inches of boiling water and cover. Steam for 5 minutes. Transfer broccoli to a bowl. Combine the remaning ingredients in a small bowl; stir until well combined. Pour the dressing over the broccoli and mix well. Enjoy!
Pulse all the veggies in a blender until they are chopped fine. Do the same with the bacon. Heat olive oil in a large frying pan and saute the veggies until onion and celery are transparent. Add the bacon and cook for 3 minutes. Add the minced meat and cook until well browned. Add the tomato paste, basil and oregano; cook for 2 minutes to let the flavour of the herbs and paste come out. Add the canned tomatoes including their juice. Dissolve the beef bouillon and sugar in the water and add to the pan. Simmer for 1 hour or until the sauce is thick and not runny. If the water evaporates too quickly, top it up as the long cooking is what makes this taste great. Serve over cooked pasta of your choice or layer with lasagna sheets and a good bechemal sauce for a yummy lasagna. For adaptation to crockpot: Brown mince and onion then add all ingredients to crock pot and cook on low for 5 hours or more.
Prepare the noodles as per the packet directs and continue the below steps while softening. Slice the chicken in to strips. In a large fry pan add the oil and fry the chicken until just sealed. Meanwhile combine the soup mix, apricots and nectar together. Add the frozen vegetables and the apricot mixture over the chicken and stir fry for about 5 minutes. Drain the noodles and add into the chicken mixture. Cook for a further 2 minutes (just to heat through). Serve immediately.
Sift cake mix, flour, and cocoa. Set aside. Beat eggs and water. Add dry mixture to wet and mix until blended. Dough will be sticky. Roll dough into a cylinder about 3" in diameter. Wrap cylinder in plastic wrap and place in the freezer until frozen. Remove dough from freezer and let thaw slightly (about 1/2 hour if dough is frozen solid). While dough is thawing, melt chocolate together with sweetened condensed milk in microwave on 50% power. Mix well. Slice dough into quarter inch slices. Add a dollop of the chocolate filling to the middle of each slice. Once dough is completely defrosted, fold each slice into a triangle, being sure to pinch the corners closed and leave the filling peeking out of the middle. Bake in a preheated 375 degree oven for about 10-15 minutes on parchment lined cookie sheets. Let the cookies cool on the cookie sheets for a few minutes and then remove them to cooling racks to finish cooling.
Place all ingredients directly into ice cream maker. Stir well, until smooth. Freeze according to manufacturer's directions. Note: This one takes a bit longer to fully firm up, but it's worth it!
Peel the pears and cut them into 1/2 inch chunks. Transfer to a large bowl. Add the bell pepper, onion, honey, vinegar, hot pepper sauce, and 1/4 teaspoon of the salt. Toss to combine. Refrigerate until serving time. Preheat the broiler. In a small bowl, combine the sage, black pepper, ginger, garlic and remaining salt. Rub the mixture into both sides of the pork chops. Broil 6 inches from the heat for 3-4 minutes per side or until cooked through. Serve with the pear salsa.
Simmer the chicken breasts in chicken broth with the spices. Drain and let cool. I shredded them with a fork, but you could chop them up too. I finely chopped up one stalk of celery, and 1/2 a small onion. In a bowl i mixed 1 tsp parsley, 1/2 thyme, 1/2 tsp chives, 1/4 tsp garlic, and some black pepper to taste. I add about 3 tbs mayonnaise, 1/4 tsp (or more) mustard, and then i added 3 tbs sour cream. You can use more if you prefer, depends on your taste. Mix together thoroughly, and add to the veggies and chicken. Mix well and let marinate for at least 4 hours. Serve them on pita bread, or in pita pockets. The pockets work better. I also prefer to use whole wheat pitas.
Toss diced apple and pear with freshly squeezed lemon juice to prevent browning. In a mixing bowl combine cabbage, celery, onion, nuts, and raisins. Add apple and pears to mixture. Whisk together yogurt and mayonnaise; add dressing to the fruit and vegetable mixture and toss lightly to coat. Cover salad and refrigerate for at least one hour before serving.
Mix the pesto and the oil together. Crumble the feta into your dip bowl. Pour over the pesto mix. Toss it around with a metal spoon. Cover and refrigerate.
Slice the top and bottom off the pineapple, stand it on end, and slicing straight down, remove all the prickly peel. Cut the pineapple lengthwise into 8 wedges, slice off the hard core at the point of each wedge, then slice the wedges about 1/4" thick, making small, fan-shaped pieces. Place the pineapple fans in a large, non-metallic bowl, add the Port and toss to mix. Cover and chill 3 to 4 hours. Add the minced mint and chill another 30 minutes. To serve, spoon into stemmed glasses and garnish with mint sprigs. Note: While this is lovely as it is, you can dress it up into an extraordinary recipe by serving it, parfait style, with Coconut Sorbet (recipe 170147) or with Greek style yogurt sweetened with honey.
mix marinade and rub all over steak. place in a plastic bag and marinate overnight, refrigerated. add onions to crockpot, then cabbage. sprinkle with sesame oil, saki, salt, pepper. remove london broil from marinade and place on top. cook on low for 8 hours. remove steak and let it rest for 10 minutes. stir cabbage and divide it among 4 plates. slice steak and serve atop cabbage.
For Salsa-. Mix all ingredients and chill till ready to serve. For Garnish-. Preheat oven to 400°. Pan roast cashews and coriander seed just to release aroma, cool and crush. Place in bowl with basil, and garlic salt. Whisk oil, butter and egg white together set aside. Lay one phyllo sheet short side toward you. Brush oil mixture over surface and sprinkle 1 1/2 teaspoons over the sheet. Fold sheet down toward you, brush oil mixture and sprinkle 1 teaspoon over folded sheet. Roll sheet into a straw shape. Place on a parchment lined cookie sheet pan. Brush straws with oil and sprinkle with coarse salt. Slice in half on a slight angle. Repeat with remaining sheets. Bake for 8 minutes till golden brown. For Chicken-. Lower oven to 350°F. Heat 1 tablespoon oil and saute mushrooms, onions, and garlic for 4 minutes add spinach and wine cook till wine is evaporated. Season with thyme, rosemary, salt,& pepper and let cool. Place chicken between plastic wrap and pound thin. Season both sides of breast with salt and pepper. Add egg to stuffing and place half the stuffing in each breast. Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place. Dredge each of the chicken breast with the flour. Heat butter and oil in a pan. Brown chicken on all sides 5-10 minutes. Place into hot oven for 15 minutes. Rest 5 minutes the remove string and slice in half. For Fish-. Mix basil, paprika, garlic salt, pepper and rub into filets. Brush fish with egg then place 6 slices of potato to cover fish. Heat oil and butter in pan. Gentle place potato side down in hot pan and do not move. Place on top side six more slices of potato. Cook till you see the edges are browning and the filets move easily about 4-5 minutes. Ever so carefully flip fish away from you. Trying to keep the potatoes in place. Fry for 4 more minutes. Drain on paper towel. Season with salt and pepper. To Assemble-. Plate 1/2 chicken breast sliced side showing. Lay along side the crispy filet (1/2 filet if large one whole filet if small). Mound salsa between the fish and chicken. Garnish with 3 phyllo straws.
Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray. 2. Separate biscuit dough into 8 biscuits. Carefully separate each biscuit into 2 thin rounds to make 16 total rounds. Firmly press 1 biscuit round in bottom and up side of each muffin cup, forming 1/4-inch rim. 3. In medium bowl, stir sliced hot dogs, 2 tablespoons yellow mustard and the Worcestershire sauce. Spoon mixture evenly into biscuit cups. 4. Beat egg with 1 tablespoon water; brush mixture on edges of biscuit cups. Sprinkle poppy seed evenly on edges of biscuit cups. Bake 18 to 20 minutes or until edges of biscuit cups are golden brown. Transfer biscuit cups to serving plate. Top each with 1/2 teaspoon yellow mustard, 1 tablespoon relish and 1 tablespoon white onion. Sprinkle cups evenly with celery salt.
Heat the oil in a heavy 4-quart saucepan over med-high heat; add in the onion, carrots, and celery; cook, stirring, until the vegetables begin to soften, 2-3 minutes. Add in the split peas, broth, and water; bring to a boil. Partially cover pan, decrease heat to med-low, and simmer until the soup is thick, about 45 minutes. Season with salt and pepper to taste. **You can add fresh herbs; fresh dill is recommended; also can add meat and ham bones to make it richer.
Preheat oven to 375 degrees F. Combine the olives, lemon zest and garlic in a small bowl. Set aside. Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl. Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone. Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh and rub paprika paste on each. Arrange the chicken thighs, skin-side up, on a cooling rack. Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan. (I also sprinkled left over paste on potatoes.). Place cooling rack over potatoes and bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.
Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute. Gradually stir in broth and milk, stirring until thick and smooth. Stir in chicken and add salt and pepper; set aside. Grease a 1 1/2 quart shallow baking dish. Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over. Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together. Bake at 400° until hot and bubbly, about 20 to 25 minutes.
Preheat oven to 350°F. Spread each tortilla with 2-3 tablespoons of the soft cheese to within 1/2 inch of edges. Combine ham and onions, place about 1/3 cup down the center of each tortilla and add about 2-3 tablespoons cooked hash browns. Roll up and place seam side down in greased 9x13-inch pan. In a bowl, combine flour, cream, eggs and salt until smooth. Pour over tortillas. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Cover and bake 25 minutes. Uncover, bake for 10 minutes. Sprinkle with shredded Cheddar cheese, bake 3 minutes longer or until cheese melts. Let stand 5-10 minutes before serving.