HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry sausage until browned and almost cooked through. Add scallion bottoms along with 1/3 of the green tops and cook until meat is thoroughly cooked and turn off heat. Add chilies and mix well. Spray a 9X13 inch-baking dish with cooking spray. Place the bread slices into the dish to cover bottom and pour sausage mixture evenly over bread. Spread cheese evenly over sausage and sprinkle reserved diced green scallion tops and tomato over cheese. In a separate bowl, beat eggs and add half-and-half and pour over casserole. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350 degrees and bake casserole for 35 minutes. Cover with aluminum foil and continue to bake another 15 minutes. Remove from oven and let stand for 5 minutes before serving. Prep time does not include overnight resting period.
Preheat oven to 180°C. Line a baking tray with baking paper. Pierce potatoes in several places with a skewer. Arrange on turntable of microwave oven and cook on high for 12-14 minutes or until tender. Meanwhile in a small bowl combine salami, cheese and chives. Cut a small slice off base of each potato to allow them to sit flat. Using a teaspoon, scoop out about 1cm of potato centre. Chop excess potato and mix with salami mixture. Place potatoes on prepared tray and spoon an even amount of baked beans into each potato. Divide salami mixture between potatoes. Bake for 10-15 minutes until topping is crispy.
Poke the rounded end of each egg with a pushpin to help prevent cracking, and lower eggs into a saucepan of boiling water to cover. Bring the water back to a boil, then simmer the eggs very gently for 10 minutes. Drain and cool in ice water for at least 15 minutes, or until the centers of the eggs are completely cool. Peel the eggs and cut each into 6 wedges. Arrange the wedges in a 6-cup gratin dish or baking dish. Preheat oven to 400°F Heat the oil in a skillet over medium-high heat until hot but not smoking. Add the onions and saute for about 2 minutes. Then add the garlic, thyme, salt and pepper. Crush the tomatoes into pieces and add them along with their juices to the skillet. Bring the mixture to a boil, reduce the heat, and simmer, covered, for 4 minutes. Pour the onion-and-tomato mixture over the eggs in the gratin dish and sprinkle the cheese on top. Bake 10 minutes. Heat the broiler and when the gratin is cooked, broil 3 to 4 inches from the heat source for 2 to 3 minutes to brown the top.
Pre heat the oven at 350 degrees F. Mix flour, baking powder, baking soda and salt in a large bowl. Cream butter, add in sugar slowly. Once it is well creamed, add in eggs. Mix in water and bananas. Add in Flour mixture, stir till it is moistened. Stir in cereal and walnuts. Pour into greased 9x5 inch loaf pan. Bake for 55-65 minutes, till toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan. Cool completely on wire rack.
In a medium bowl mix together the oil, vinegar, ginger, garlic, salt and pepper. Divide and chill one half. With the remaining mixture pour into a plastic bag and add the chicken breasts. Seal and chill for 2 hours to overnight. Preheat grill to 350 degrees. Remove chicken from marinade-discard used marinade. Grill chicken for 6-8 minutes on each side, checking to make sure chicken is done and no pink is remaining inside deepest part of meat. Cut into thin slices. Place greens on a large serving platter. Mix together the celery, onion, peppers and carrots. Toss together with the reserved vinegar mixture. Place chicken slices on the greens, dress with the vinegar/vegetable mixture, and top with the blueberries. Serve.
Preheat oven to 350 degrees. Combine flour and next 6 ingredients (through allspice) in a large bowl. In another bowl, combine sugar, eggs, oil, and buttermilk. Beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed until just combined. Spoon batter into 2 (9x5") pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake for 1 hour,. or until a wooden toothipick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack. Remove from pans, and cool completely on wire rack.
Preheat the oven to 350 degrees. Spice mix: Combine all ingredients; blend well. You will not need all of the mix. Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like). Season brisket with 3 tablespoons spice mix. Season flour with 4 tablespoons spice mix. Dust meat with seasoned flour. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add meat; sear on both sides. Remove to a platter. Add remaining 2 tablespoons oil to pan. When hot, add onions, carrots, jalapeno and garlic. Cook, stirring occasionally, until onions are caramelized. Add Roma tomatoes; cook until they break down. Add canned tomatoes and chipotles. Season with salt and pepper. Cook to a stewlike consistency. Add beer and stock. Return meat to pot, cover loosely with foil; place in oven. Roast for 3 to 3 1/2 hours, until tender. Remove brisket; set aside. Reduce sauce until slightly thickened, then strain out solids. Transfer solids to a blender; liquefy with a small amount of sauce. Mix blended solids back into sauce. Add vinegar and lime juice. Adjust seasoning. Let meat rest for 10 minutes before slicing. When ready to serve, slice thinly and briefly reheat in sauce.
In a skillet, place butter and oil and heat on medium. Add chicken and cook 5 minutes, turning Remove and set aside. To drippings in same skillet, add asparagus, mushrooms and onions. Cook stirring constantly about 4 minutes. Return the chicken to the pan. Add wine, salt, pepper, parsley, and garlic. Bring to a boil and cook for 2 minutes Reduce heat, cover and simmer about 3 minutes or until chicken and vegetables are tender. Arrange chicken on a platter. Spoon vegetable sauce over sauce and sprinkle with parmesan cheese to your liking.
Reserve 1 unchopped rosemary sprig and several garlic cloves. (You will use this garlic and rosemary to poke into the meat to add extra flavour). Put all other ingredients except the meat in the slow cooker on high. Put lid on to allow mixture to warm in the slow cooker. Meanwhile, braise the meat on all sides in a separate frying pan using a spoonful of oil, until meat is lightly browned. This step is designed to seal in the juices as topside meat is usually quite dry. Braising should take around 5 minutes. Once braised, gently set meat on top of onion mixture in slow cooker. Poke reserved garlic and rosemary into folds in meat and leave to cook. Roast 4-5 hours on high until meat is tender and falling apart. Cook time wil depend on size of roast. Serve with your favourite roasted vegetables.
Fry eggs in a non-stick skillet lightly sprayed with cooking spray with yolks broken until done. Spray one side of each piece of bread. Assemble the sandwiches in this sequence - bottom bread slice, cheese, meat, sauerkraut, egg, dressing if using, top bread slice. Place sandwiches in air fryer basket and cook at 350 degrees for 10 minutes, flip halfway through cooking time, or until cheese melts and bread is browned.
Place chicken breasts or thighs in a 3-1/2 quart crockpot. In a bowl, mix together the remaining ingredients. Pour this mixture over the chicken. Cover and cook on LOW heat. The breasts will take about 3-4 hours and the thighs 5-6 hours. Serve over rice with a green vegetable.
In a medium bowl mix together cheese, shrimp, cilantro, chilies and chili powder. Form into 3/4-inch balls. Set aside. Heat oil in a heavy saucepan or deep fryer to 350-degrees F. Combine flour, cornstarch, baking powder and salt in a pie pan or shallow dish. Make a well in center of flour mixture and add water and 2 tablespoons oil, whisk to combine. In another pie pan pour in breadcrumbs. Dip cheese balls in batter, roll in breadcrumbs and then deep fry in batches. Drain on paper towels.
Heat the oil over medium-high heat in a large, nonstick frying pan or skillet. Add beef, onion, and garlic, stirring occasionally, until browned (about 3 minutes). Spoon beef mixture into crock pot. Add paprika, chili powder, cumin, oregano, and stewed tomatoes (including liquid), beer, jalapeno if desired, and beans. Stir to combine. Cover and turn crock pot on LOW. Cook 8-10 hours. Sprinkle each serving with minced onion and grated cheese if desired.
Cream the margarine and sugar together and beat in the egg. Add the flour and salt and knead until a soft dough is formed. Press the mixture into a greased circular pie dish and bake at 350°F/180°C for 15 minutes. Bring the milk and margarine to the boil. Cream the sugar, eggs, maizena, flour and vanilla essence. Add some of the hot milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens. DO NOT BOIL. Pour the filling into the pie crust and cool. Refrigerate until required and sprinkle with cinnamon to serve.
Toast the flour: Position a rack in the center of the overn and preheat to 350 degrees F / 180 degrees Celsius Line a rimmed baking sheet with parchment paper. Spread the flour and toast for 10 minutes, stirring a few times. Cool the flour before continuing. Place a wire mesh strainer over a big bowl and add the flour, sugar, baking soda, cinnamon and salt and sift them into the bowl. Whisk together. In a small bowl whisk together the oil, maple syrup and vanilla. Pour over the dry ingredients and mix until it holds together. (It will be too dry to form a pliable ball of dough at this point.). Mix 2 Tablespoons / 30 ml of water into the dough. Set aside for 5 minutes to allow the flour to absorb the liquid. Add additional water as needed until the dough is pliable when formed into a ball. It should be glossy, but not wet. Roll the dough: Place the dough on the center of a piece of parchment paper and use your hand to shape it into a rough rectangle. Cover the dough with a second piece of parchement and use a rolling pin to roll the dough to about 14 x 10 inches (35.5 x 25 cm) and 1/4 inch (6 mm) thick. The thickness should be uniform for the crackers to bake uniformly. Remove the top sheet of parchment and cut the edges to make a neat rectangle. Cut 2 inch (5 cm) square pieces. Using a fork, poke holes all over the top. Transfer the dough, still on the parchment to the baking sheet. Run a sharp knife through the cuts again. Bake on the middle rack for 11 to 12 minutes or until the tops are uniformly dry and the bottoms lightly browned. Place the baking sheet on a wire rack. Allow the crackers to cool to room temperature before breaking them apart.
Crepes. Using a blender put all dry ingredients in first. Turn on a slow speed and add eggs, and then slowly add milk, orange juice, vanilla, and orange zest. Turn up the speed and mix well until smooth and no lumps. Put a teaspoon of oil in a hot 8" or 9" pan (use medium setting). Let the oil and pan heat. Holding the pan above the burner, pour 1/4 cup of batter into center of pan as you rotate the pan to evenly spread the batter all around. Cook for about 30 seconds until the bottom is browned in a speckled pattern. Flip over and brown the other side. Roll up in the pan and put on a plate. Repeat with the rest of the batter. Sauce. Mix 1/2 cup orange juice and 1 tsp of cornstarch in a bowl. Stir. Add to pan and heat until thickened, stirring occasionally. Pour over top of crepes. Optional: Include other fruits and/or whipped cream.
Preheat oven to 350°F. Place 1 slice each of ham and cheese in the center of each fillet. Cut to fit if needed. Sprinkle orange rind and pepper evenly over each fillet. Roll the fillets and secure with toothpicks. Gently dip rolls in beaten egg, then coat with bread crumbs. Place in 12x8x2 inch baking dish. Melt margarine in sauce pan over medium-heat; blend in flour. Slowly stir in milk and cook until thickened. Pour sauce over fish and top with parmesan cheese. Bake for 20 minutes or until fish flakes easily.
In a large bowl beat the cream cheese with butter, vanilla and cinnamon using an electric mixer until smooth and creamy (about 3 minutes). In another bowl mix together the powdered sugar with with sifted cocoa powder; add to the creamed mixture alternating with the buttermilk on low speed until combined. Adjust with more buttermilk if needed to achieve desired consistany.
Spread mustard on both sides of the chicken and sprinkle with the black pepper. Cover and refrigerate 2 to 4 hours. Prepare your grill for cooking the chicken over medium coals. Melt the butter in a small saucepan over low heat; stir in the remaining ingredients. Cook, uncovered, over low heat for 5 minutes, stirring occasionally. Remove the sauce from the heat. Baste the chicken with the sauce. Grill over medium coals for 50 to 55 minutes or until done (if your fire is too hot, it will dry out your chicken.) Turn and baste the chicken every 10 minutes with the remaining sauce.
Heat oven to 400. Mix dry ingredients together (oatmeal, flours, baking powder, cinnamon). Stir oil into dry ingredients well. Add cinnamon chips and walnuts and stir. In a clear measuring cup, add mashed banana, milk to 3/4 cup (banana plus milk should equal 3/4 cup), and vanilla. Combine wet and dry ingredients; stir until the dry ingredients are damp. Drop dough onto parchment paper lined or greased baking sheet, and form into a 5" diameter circle. Cut into four triangles - it's ok to leave them in a circle. Sprinkle with oats and sugar. Bake at 400 for 20 minutes, until lightly browned.
Combine the pineapple and marshmallows. Mix cherries, cream cheese, sugar, and mayonnaise together. Add to pineapple mixture. Whip cream and fold in pineapple mixture. Add pecans. Chill until firm.
Cut 18 rounds from cucumber (about 1/4 inch thick) and save any leftover for another use. Top each round with a thin slice of salmon cut to fit. Drizzle a little lemon juice over the salmon, then season with salt and pepper. Place avocado, sour cream, 1 teaspoon pf lemon juice, salt, pepper, and cayenne pepper in a food processor and process until smooth and blended. Garnish each cucumber slice with a dollop of avocado cream and sprinkle with green onions.
Preheat oven to 350*F. Grease your baking pans well with coconut oil or palm shortening or other oil of choice. *** Please note: I used a 9 1/2 inch x 2 inch round enameled pan for this cake, and it made a single 1 1/2 inch layer. Double the recipe for a 2-layer cake, or use smaller pans and divide the batter. ***. Measure dry ingredients (coconut flour, tapioca starch, psyllium fiber powder, sugar, baking soda, and salt) into a mixing bowl and whisk together. Add palm shortening to dry ingredients and carefully mix until well combined. The tapioca starch will fly everywhere if you mix too fast. Remove stems from strawberries and rinse. Mash with a fork or puree in a blender or food processor. Add lemon juice and mix well. Batter will be fluffy, not pourable. Spread it into well-greased pan. Place a layer of parchment paper over the top of the cake and use your hands to smooth the cake batter to an even layer. Trim off excess parchment paper and leave it on the cake while baking. Bake at 350*F for 30 minutes. Remove cake from oven and remove parchment paper immediately, to prevent condensation on the cake. Let cake cool in the pan for 10 minutes. Shake the cake pan lightly to loosen the cake. Place a cooling rack face down on the cake pan. Holding cake pan in one hand, and cooling rack on top with the other, flip the cake onto the cooling rack. Let cake cool completely before frosting. Frost with lemon frosting. (https://www.geniuskitchen.com/recipe/vegan-quot-cream-cheese-quot-frosting-536008).
Preheat oven to 350. Mix by hand the eggs,sugar and butter. In a seperate bowl mix flour,cocoa,nuts and vanilla,add this to the egg mixture. Pour into a well greased and floured 19x13 inch pan,bake for 20-25 minutes. When done cut large marshmallows in half and place on cake while hot. Return to the oven for a few minutes to soften and melt. Combine all icing ingredients and stir until smooth. Pour icing over hot cake amd marshmallows.
Carefully wash the mushrooms and slice in half. Put into pot with the lemon juice, garlic and salt. Cover and cook on medium heat for about 2 minutes. Shake the pot occasionally. Take of the heat. Drain and put into salad bowl. Rinse and drain the palm hearts. Slice in half and add to the mushrooms in the bowl. Rinse and drain the artichoke hearts, slice in half and add to the bowl, too. Blend together the ingredients of the dressing and pour over the salad. Mix gently, refrigerate 10 minutes and then serve.
For Cake: Preheat oven to 350°F. Lightly grease & line 2 7-in rd baking tins w/greaseproof paper. Put coffee grounds in a sml bowl & pour hot water over them. Leave to infuse for 4-5 minutes, then strain thru a fine sieve (See note below). Put butter, sugar, flour, almonds, eggs & coffee in a lrg bowl. Beat well for 1 min till blended. Divide mixture evenly between the tins & level the surface. Bake for 25 min till well-risen & firm to the touch. Leave in the tins for 5 min, then turn out onto a wire rack to fully cool. For Filling: While cake layers are baking, cream the butter, icing sugar + creme de menthe liqueur together in a bowl till light & fluffy. Refrigerate till cake layers are baked & fully cooled. Remove lining paper from sponge cake layers. Put 1 layer on serving plate (flat side up) & frost top surface only w/chilled filling. Gently place 2nd layer atop filling (flat side down). Refrigerate till ready to serve. To Serve: Generously dust top of cake w/icing sugar & scatter fresh mint leaves over dusted surface. (This was inconsistent w/the pic which showed the mint leaves mounded in the center of the top of the cake, so choose the look you prefer). NOTE RE PREP STEP 2: My pref would be to use a simple coffee filter to strain the coffee & remove the grounds. I'd just squeeze it to get all the coffee for the cake or press the filter w/the round side of a tbsp to manage that step easily. :-).
Mix and knead together all ingredients in bread machine (or in mixer). If mixing by hand, let dough rise about 90 minutes (or follow your bread machine's dough cycle). Your dough might not have risen exactly double. Transfer the dough to a lightly greased work surface and divide it into 16 pieces. Round each piece into a smooth ball. Place the balls in a 9x 13 pan, or 2 9 inch round pans, or separately on cookie sheet. Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk. Preheat the oven to 325. Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent overbrowning). Rolls should be golden brown when done. Brush with additional melted butter. Let cool slightly and turn out on a rack to cool.
Cream together butter and sugars. Beat in egg, water, baking soda, baking powder, salt, and vanilla. Stir in flour and oatmeal. Add gum drops. Mix well. Heat oven to 350. Drop rounded spoonfuls of batter 2" apart on greased cookie sheet. Bake 10-12 minutes.
Mix all cake ingredients together with a spoon. Pour in 12x14 sheet pan sprayed with Pam. Bake at 350°F degrees for 35-40 minutes. Mix icing ingredients together and spread on cooled cake.
Preheat oven to 350°F. Cut the tops off the peppers and discard seeds and membranes. Boil peppers for 5 minutes. Remove and stand upright in a 13x9 casserole dish. Generously sprinkle inside of each pepper with salt (1/2 tsp or more if you like). Cook ground beef and onions until meat is browned. Season beef and onion mixture with remaining salt, pepper, garlic, and seasoned salt. Add tomatoes, water, rice, sugar, and Worcestershire sauce and stir. Cover and simmer until rice is tender (approximately 15-30 minutes). Stir in 1 cup shredded cheese. Stuff peppers with the meat and rice mixture. Bake uncovered for 20 minutes at 350°F. Top peppers with remaining cheese and bake and additional 5-10 minutes.
To prepare dressing, place salt, pepper, mustard and a few drops of oil into a bowl and whisk until smooth. Gradully add vinegar, oil, and orange concentrating - whisk until smooth. Put all salad ingredients in salad bowl and toss with dressing. Serve with blue cheese sprinkles.
Clean mushrooms and remove stems. Dry and brush tops with olive oil. Set aside. Melt butter in pan. Add onion and saute until tender, but not browned. Add spinach and mix well. Add crabmeat, cream, and cheese. Mix to blend. Stuffed mushrooms to heaping. Put in lightly sprayed baking dish; bake at 375 degrees F. for 15-20 minutes or until juices release into dish; brown slightly until broiler, if needed.
Cube and boil potatoes with salt. Drain. Crumble bacon and slice onions (including tops). Combine sour cream, pepper and Miracle Whip. Add to potatoes. Add bacon, onions and cheese (reserve some of each for top). Mix with potatoes. Pour into baking dish. Top with reserved cheese, onions, and bacon. Bake 350 for 10-15 minutes (until cheese melts).
Pour the milk in to a large saucepan. Bring to a boil, stir in the coconut, lower the heat and let simmer for 30 minutes. Spoon the mixture into a food processor and process until smooth. This may take a while--up to 5 minutes--so pause frequently and scrape down the sides of the bowl. Rinse the pan to remove any coconut that remains, pour in the processed mixture and add the coconut milk. Stir in the chicken stock (homemade if possible) cream, salt, pepper, and sugar. Bring the mixture to a boil, stirring occasionally then lower the heat and cook for 10 minutes. Reserve a few cilantro leaves to garnish, then chop the rest finely and stir into the soup. Pour the soup into a large bowl, let it cool, then cover and put into the refrigerator until chilled. Just before serving taste the soup and adjust the seasoning as chilling will alter the taste. Serve in chilled bowls, garnished with cilantro leaves.
In small bowl, combine first 4 ingredients. Set aside. In large resealable bag, place bread crumbs and 2 of the Ramen seasoning packets. Combine. Add chicken, one piece at a time and shake until coated. In skillet on medium high heat, heat oil and cook chicken until done. Set aside and keep warm. Cook noodles Add sauce to pan; cook and stir until heated through. Drain noodles and add with sprouts/green onions to pan. Toss to coat. Serve with chicken.
Pre heat oven to 350 F degrees. Melt butter in a pan and saute onion and barley until toasted then put in a casserole dish. Add everything else and cook 1 hour covered. Uncover, and bake 20 more minutes or until liquid is gone.
Preheat oven to 400. Butterfly chicken breasts. This means to lay them as flat as possible, slice through leaving them connected just enough to open up like a book. Prepare boxed stuffing as directed. By changing the kinds of stuffing you can change up the flavor of the filling, or you can use left over cooked stuffing. Crush croutons and cornflakes, the cleanest way to do this is to place croutons and cornflakes into a zipper type bag and roll it with a rolling pin. Place in shallow dish and set to the side. Prepare pan, line with foil or parchment paper, spray with non-stick cooking spray. Open up each chicken breast. Place stuffing on half the chicken, make this as full as you want as long as you can fold the top piece of the breast back over, I find using an ice cream scoop is very helpful. Fold over the top of the chicken breast half. Press the stuffed chicken breast into the cornflake breading mixture, coat both sides and press firmly being sure to coat well. Place on pre pared baking sheet. When all are on baking sheet, bake for 20-25 minutes. Half tof each breast is a small serving, slice in half, then make further slices and fan out, using any leftover stuffing as a side, may cover with chicken gravy.