HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place baking mix and pepper in a large plastic zipper bag, and shake well. Combine pheasant and eggs in a large bowl and stir well to coat. Remove pheasant with a slotted spoon and place in bag with baking mix. Shake well to coat. Remove pheasant. Discard any remaining baking mix and eggs. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add carrots. Cook, stirring, 2 minutes. Add green pepper and onion and cook, stirring, 1 minute. Add water, cover, and steam for 3-4 minutes, or until vegetables are tender-crisp. Remove vegetables and set aside. Add remaining oil to pan and heat over medium-high heat. Add pheasant and cook, stirring, until browned and no longer pink in center, about 10 minutes. Combine chicken broth and teriyaki sauce. Pour over meat in skillet. Return vegetables to pan, and cook just until heated through.
Put the sugar, water and wine in a small saucepan, bring to the boil and boil for 5 minutes. Allow to cool, then pour this syrup into a nice bowl and stir in the lemon juice and sherry. Slice the peaches and apricots and put them immediately into the syrup. Add the orange slices and bananas. Lastly add in the raspberries, redcurrants stripped of their stalks, and cherries, halved and stoned. Spoon some of the syrup over the fruit and chill thoroughly before serving with or without whipped cream. Fruit liqueur, rum, or sherry may be added.
Sift together flour, cocoa, baking soda and salt; set aside. Cream together butter, sugar, vanilla, egg and sour cream. Stir in dry ingredients. Cover and refrigerate dough. To prepare filling: Combine coconut and milk in a pot over medium heat. Combine cornstarch and sugar; stir into milk. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool. Preheat the oven to 375 degrees. Grease cookie sheets. On a floured surface, roll dough to 1/8 inch thickness. Cut into 2-1/2 inch circles. Place half of the circles 1-1/2 inches apart on the cookie sheets. Spoon 1 teaspoon filling into center of each circle. Top with another circle of dough and press edges to seal. Bake 8 to 10 minutes. Cool cookies on baking sheet 5 minutes then remove to a wire rack to cool completely. Dust with powdered sugar. Store in a single layer. NOTES: I had a very hard time with these (sticky dough) and found that using cocoa to roll them out really helped. They are difficult to do, but once you get the hang of it, they go faster and easier. It's all worth it in the end! I had a lot of filling left over, but I did make them smaller (about 2 1/4 inches) and lost some dough due to mishaps. I would suggest using a heaping teaspoon of filling in each one.
Spray 6" or 8" good quality nonstick pan with spray. Heat over low-medium heat, no hotter. Add mushrooms to pan, spreading evenly in pan. Slowly pour egg whites over mushrooms and then sprinkle with spinach. Cover with lid. Let sit for about 10 minutes. Occasionally check to see when egg whites are no longer runny on top of the omelette. When set, tip omelette onto plate while folding in half. Sprinkle with salt and pepper to taste.
Preheat the oven to 350 degrees. Drain the pineapple chunks, peaches, pears, and cherries. slice the bananas and sprinkle with lemon juice. Add the bananas to the fruit. Transfer half of the fruit mixture to a 3 quart casserole dish. Sprinkle half the brown sugar, half the vanilla crumbs, half the margarine, and half the creme de banana. Cover with the remaining fruit and the remaining sugar, vanilla crumbs, margarine, and creme de banana. Bake for 30 to 40 minutes, or until fruit is bubbly. Stir to combine before serving.
Combine all ingredients and stir well. Rub on both sides of fish. Let stand 15 minutes before cooking as desired.
FILLING: Combine beans, soup, onions and chiles in a large bowl. Spoon about 1/4 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas seam side down in a 9- x 13-inch baking dish. Next spoon on your enchilada sauce so that it covers all of the tortillas. Cover with foil. Bake in a 350°F oven for 25 minutes. Then take out and sprinkle with cheese. Put it back in the oven until cheese is melted, about 10 minutes. Top with whatever you would like. My favorites are: sour cream, tomatoes, spinach, avocado, olives and green peppers. : ).
Heat Meatless Crumbles in saucepan until warm. Remove from the heat and then add to taco shell or butter lettuce leaf. Add remaining toppings listed until taco is filled to your liking. Serve the taco bar family style, immediately. *For the Guacamole: In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lemon juice, and salt and mash with the back of a fork until mostly smooth leaving a bit of chunkiness for texture. Serve immediately, or cover with plastic wrap and refrigerate. Nutrition Facts: Serving Size 1 taco. Calories: 170. Calories from Fat: 90. Total Fat: 10g. Saturated Fat: 3.5g. Trans Fat: 0g. Cholestrol: 15mg. Sodium: 310mg. Total Carbohydrate: 13g. Dietary Fiber: 3g. Sugars: 2g. Protein: 7g.
In a large mixing bowl, cream the butter with the sugars until fluffy. Add vanilla and eggs. Blend in the mashed bananas. In a small bowl, combine the flour, baking powder, and the spices. Blend in to the banana mixture. Spread batter into a greased and floured tube or bundt pan (9 or 10 cup capacity). Bake in a preheated 350 degree oven for one hour, or until toothpick inserted comes out clean. Cool in pan for 10 minutes, then turn onto a cooling rack to cool completely. When cake has cooled, drizzle with LEMON GLAZE: Mix 1 c powdered sugar, 2 tsp softened butter and 1/2 tsp lemon zest. Gradually mix in 2 Tbsp lemon juice until glaze is smooth and well blended.
Sift flour and salt really well together. Add sufficient enough milk and cream gradually, to make a firm but not dry mixture (just enough milk to make a dough, which is easy to handle and not too sticky, without to much extra flour on the board). Roll the mixture one way lightly. Cut and place scone shapes on a cold tray and brush tops with a little milk or melted butter. Bake in an oven set at 220C for 8 to 10 minutes.
In a large saucepan, cook fettuccine according to the package directions. Add vegetables during the last 4 minutes of cooking pasta. Drain and return all to the pan. Add Alfredo sauce and basil, tossing to coat. Cook over low heat for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese to your taste right before serving.
Make 5 cups of dashi stock. When dashi stock is ready, keep it aside. Meanwhile, cut all the ingredients into small pieces. In a frying pan, heat sesame oil on medium high heat and add the meat and ginger. Cook until nicely browned and set aside. In a Dutch oven or large pot, heat oil on medium high and saute onion and garlic until they are well coated with oil (3-5 minutes). Add cut vegetables and mix well. Pour dashi stock into the large pot. Add the meat and bring the soup to a boil. Right before it starts boiling, skim off the scum and fat from the soup. Simmer until the vegetables are soft, about 15-20 minutes depending on ingredients you put. Add miso using a strainer. If you don't have one, use a ladle so you can make sure all miso is completely dissolved. Taste the soup before you add more miso. Add corn and return soup to a simmer while noodles are cooking (DO NOT BOIL). In a stockpot full of water, cook fresh ramen noodles to desired consistency. Divide noodles between bowls and ladle broth over the noodles. Place one tsp of butter in the center of each bowl on top and surround with garnishes of bean sprouts, green onions, red pepper flakes, and ground pork.
place ingredients in order above or to your machines instructions. start on sweet setting with your crust colour selected.
Preheat oven to 350 degrees. In a large pot, over medium-high heat, bring two quarts water and 1 teaspoon salt to a full rolling boil. Gradually add macaroni and boil approximately 10 minutes or until pasta reaches desired tenderness. Drain. Melt butter and olive oil in a saucepan over medium heat. Saute shallots in butter and olive oil for approximately 2 minutes or until they begin to turn transparent. Add flour to the pan, stirring constantly until a smooth paste forms. Stirring constantly, gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon). Add 8 ounces of cheese and stir until completely melted. Remove from heat and add beer, mustard, garlic powder, pepper and remaining salt. Stir well. Spray a 9" x 9" square glass pan with non-stick cooking spray. In the large pot, combine macaroni and cheese sauce and stir. Pour into 9" x 9" baking dish, cover with foil and place into preheated oven and bake for 15 minutes. After 15 minutes, remove foil and continue cooking, uncovered for another 15 minutes. Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving.
Soak the salt cod in a large pot of fresh water for 36 hours, under refrigeration. Change the water at least twice during the soak time. Drain the fish and cut it into 2-inch chunks. In a large pot, layer the sliced potatoes, onions, and cod chunks, placing the bay and rosemary in between the layers. Top with the peppers, garlic, tomatoes, 2/3 of the parsley, all the chiles and peppercorns season lightly with salt, unless using salted tomatoes. Pour the oil on top. Cover the pot, bring to a boil, then reduce heat and simmer gently for 75 minutes, without stirring. Shake the pot periodically to prevent sticking. To serve, gently ladle stew into shallow bowls and sprinkle with remaining parsley. Serve with lots of good crusty bread to soak up juices.
Combine tomatoes, herbs, garlic, lemon juice and oil and cook on medium for at least 10 minutes. Cut cheese into 4 thick slices and lightly coat in flour. Brush fry pan with a little extra oil and fry the cheese over a low heat until golden on both sides. Serve salsa over cheese. Garnish with olives and serve with crusty bread.
Preheat oven to 375° F. Place the beets and garlic on a large sheet of foil and sprinkle with 1/4 cup of the oil and 1 tablespoon of the lavender; toss to combine. Fold up the foil to make a sealed packet. Place on a baking sheet. Roast for 30 to 45 minutes, or until tender when tested with a sharp knife. Set aside until cool enough to handle. Slip off the skins. Cut the beets into quarters and place in a large skillet. Peel the garlic and mach. Add the garlic to the beets. Stir in the lemon juice, the remaining 1 tablespoon oil, and the remaining 1/2 teaspoon lavender. Season with salt and pepper. Warm through over medium heat. Sprinkle with the parsley and garnish with the lemon zest. Serve hot or warm.
In a sprayed large skillet over medium heat, cook and stir onion until tender. Do not brown. Remove and set aside. In same skillet over medium heat, cook and stir ground beef until it browns. Transfer to wire mesh strainer and drain. Wipe skillet with paper towels to remove excess fat. Return meat and onion to skillet. Stir in tomatoes, taco seasoning and 1 to 2 cups of water. Simmer 25-30 minutes for flavors to blend.
Cut squash into chunks. In water, boil squash and onion about 25 minutes. Transfer to a blender and blend until smooth. Put back on stove and add rest of ingredients. Simmer until heated through.
Preheat oven to 250°F. In a small, air tight container, stir together all of the rub rub ingredients, set aside. Dry off the ribs and rub them with the butter and then sprinkle on the rub and rub that into the ribs too. Wrap them in foil, seperately, and place them on a sheet pan. Bake them in the oven for 3 hours Heat grill to high heat. Carefully unwrap the ribs and place them on the heated grill. Slather on the BBQ sauce, cook for 3 minutes, flip, slather on the other side, cook for 5 minutes, and remove from grill. ENJOY!
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your favorite toppings. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes. NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out. Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly. Makes 1 large pizza or 16 servings.
Preheat oven to 425 degrees F or grill to medium-high. Season the fish with salt and pepper and drizzle with 2 tablespoons olive oil to coat. In a bowl, combine the tomatoes, shallots, and tarragon; season to taste with salt and pepper. Toss with remaining 2 tablespoons olive oil. Cover a baking sheet with foil. Range 4 piles, each with 2 lemon slice, 1 fish fillet and a quarter of the tomato-shallot mixture. Cover with another sheet of foil and pinch together on all four sides to seal the packet. Roast the fish in the oven or closed grill until opaque, 15 to 18 minutes. If grilling, don't use the baking sheet and be sure the foil packet is well sealed. You may want to divide the fish into two (or even 4) sealed packets for ease in grilling. Open the foil packet and, using a large spatula, transfer the fish to plates. Pour the cooking juices over the fish. Pass crusty French bread around the table to mop up the juices.
Cook the ground turkey, onion powder and garlic powder in the olive oil until done. While the turkey is cooking, prepare the mashed potatoes according to the directions. Lightly spray an 8 x 8 dish. Pour the cooked turkey into the dish. Top with the corn and artichoke hearts. Then, top off with the mashed potatoes. Bake at 375 for about 20 minutes. Top with the cheese and bake for an additional 10 minutes. Pour turkey gravy over each serving, if desired.
Mix dry ingredients. Melt butter and stir in, working with hands to make a soft dough. Form into 1 inch balls. Place on an UNGREASED cookie sheet. Bake 10-12 mins 350°F. Serve warm or at room temperature.
Thaw potatoes overnight in refrigerator. Preheat oven to 350. Melt butter. Add soup, cheese, and sour cream to butter. Mix well. Add potatoes, salt and pepper. Mix well. Spray 9x13 glass pan with non stick cooking spray. Add potatoe mixture. Cook uncovered for 30 to 45 minutes.
In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well. Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12"x10" rectangle. Refrigerate 30 minutes or until firm. Heat oven to 350°F. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12") side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1-inch apart. Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar.
Mix avocados, drained tomatoes, onion, lemon juice and salt in medium bowl until well blended. Season with pepper to taste. Serve with tortilla chips, if desired.
Preheat oven to 350 degrees. Grease and flour a loaf pan. In a large bowl. Whisk together the dry ingredients (first 5). Add the milk, margarine, and eggs, mixing just until combined. Fold in the raisins and pecans. Bake for 50 minutes, then test with a long skewer inserted in the center, if it comes out clean it is done. If it isn't, cover with foil and bake for 10 minutes longer and check again. Let cool a few minutes and unmold. Serve warm or at room temperature.
Combine shortening, 1/2 cup brown sugar, white sugar, egg yolks, flour, water, vanilla, and baking soda. Pat into 9 x 13 inch pan. Spread chocolate chips over it. Beat egg white until stiff. Gradually add 3/4 cup brown sugar. Spread over chips. Bake 25 to 30 minutes at 350 degrees.
Preheat oven to 350°. Spray 2 8-inch cake pans with non-stock cooking spray. Line bottoms with wax or parchment paper and spray paper. Dust with flour; set aside. Cake: Beat devil's food cake mix, cocoa, mayonnaise, eggs and water until blended. Beat two more minutes on high. Divide cake batter evenly into two pans. Bake about 35 minutes or until tests done. Cool for 20 minutes in pans and then remove onto racks. Peel off paper to cool completely. Filling: Whisk frosting, sour cream and vanilla. Transfer 1 1/2 cups into a medium bowl and stir in almonds and coconut; set aside. Frost the Cake: Using a serrated knife, split each cake in half. Place one layer, split side down, on serving platter. Place 1/3 of filling on top of layer and spread evenly. Repeat with following layers until final cake layer. Spread frosting over the top and sides of cake. Can store up to 4 days.
Heat chicken broth in a sauce pan. Add green onion, lemon grass, garlic, ginger and fish sauce. Cook 3 minutes on high. Rinse noodles very well under running water, and then add to broth mixture. Cook for 1 minute. Turn off heat and slowly stir in beaten egg. Egg will turn into cooked threads. (think egg drop soup). Let stand for a couple minutes, soup will be very hot. Enjoy!
In a Dutch oven, cook the bacon over medium heat until done. Remove from pan and set aside. Drain off all but 1/4 cup of bacon grease. Saute celery and onion in bacon grease until onion begins to turn clear. Add garlic and continue cooking for 1-2 minutes. Add cubed potatoes and toss to coat. Saute for 3-4 minutes. Add enough chicken broth to just cover the potatoes. Add heavy cream. Cover and simmer until potatoes are tender. Add Parmesan, cheddar cheese, and butter and stir until melted. Puree some if desired for thickening. Garnish with green onion and bacon crumbles.
Preheat oven to 350. Grease 9 x 5 in loaf pan. (Wilton Cake Release works best). Sift dry ingredients (including jello) together into bowl. In seperate bowl beat butter or margarine until creamy. Beat in white and brown (NOT POWDERED) sugars slowly. Beat in eggs (and rum if desired) THOROUGHLY. Slowly beat in dry ingredients. Finally beat in mashed bananas until well mixed. Pour into greased loaf pan. Center loaf pan in oven. Bake for 1 hour to 1 hour and 15 minutes OR until toothpick inserted in CENTER of loaf comes out clean. While loaf is baking prepare pineapple glaze. Sift powdered sugar into bowl. Beat powdered sugar together with pineapple juice until smooth. Pour over cooled loaf and sprinkle with toasted coconut.
Toast almond slivers in dry frying pan over medium heat, tossing until golden. Transfer to a small bowl, cool before using. Melt butter in large saucepan, saute garlic until softened. Add stock and saffron, bring to a boil. Stir couscous through boiling stock, remove sauce pan from heat: cover and stand 5 minutes until all stock is absorbed. Using a fork, seperate the couscous grains. Preheat grill to medium, rub sersoning and oil into lamb, grill 3 - 4 minutes per side, or until cooked to your liking. Remove from grill and set aside to rest, keep meat warm until needed. Cook red peppers and zucchini on grill for 2 - 3 minutes per side. Toss red peppers, zucchini, chickpeas and herbs through the warm couscous, top with sliced lamb and sprinkle with the almonds. Enjoy!
Cook spaghetti as directed on package. Meanwhile, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5-7 minutes or until chicken is cooked through. Stir in tomatoes and half of the mozzarella cheese; cook 1-2 minutes or until heated through, stirring occasionally. Drain spaghetti; place on serving plate. Top with chicken mixture, remaining mozzarella cheese, and the Parmesan cheese.
Preheat oven to 375 degrees F. On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations. In a small mixing bowl, beat the cream cheese, onion and dill until blended. Spread mixture lengthwise over half of the dough to within 1/2 inches of edges. Top with crab. Fold dough over filling; pinch seam to seal. Brush the top with egg yolk. Bake at 375 d for 18-22 minutes or until golden brown. Cut into slices to serve.
Mix all ingredients and blend in food processor until smooth. Chill at least 30 minutes in refrigerator. Serve with vegetables or on crackers.
Make crust: Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely. Make cheesecake: Using an electric mixer, beat the cream cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Blend in the lemon zest and juice. Pour mixture into the cooled crust. Set the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a 350° F oven for approximately one hour or until the cake is set and the top is golden brown. Remove the cake from the roasting pan and place on a wire rack. Allow cake to cool slightly, then place the cake in the refrigerator for 6 hours or overnight.
Mix berries and juice and place in an 8x8 dish. Mix oats, brown sugar, cinnamon, and butter until crumbly and sprinkle on berries. Bake at 350 degrees for 15 minutes. Top with sugar-free vanilla yogurt and serve.
To prepare the Artichokes: Cut of stems using a sharp knife to produce a neat, flat base. As artichokes are cut, rub exposed surfaces with lemon juice to prevent discoloration. With your sharp paring knife, trim off the bottom two layers of leaves, being careful not to cut away the white part (bottom) underneath. Trim any remaining green from around the base. Lay the artichoke on its side and cut through, leaving about 1 and 1/2" from base to the trimmed top. Turn the artichoke upside down and halve it. Cut each half into four or five wedges and then remove and discard the fuzzy choke from the center of each wedge. Your artichokes are now ready to be cooked, but if you are not going to cook them immediately, place them in a bowl and cover them with acidulated water (lemon juice and water). To make the Recipe: Place the trimmed artichokes into a small saucepan and cover with water and the juice from half a lemon. Bring to a boil, blanch for five minutes, drain and set aside. Place the pancetta in a saucepan, cover with water, bring to a boil, drain and set aside. Place the cauliflower florets into a large saucepan, cover with salted water, bring to a boil, cook five minutes (or less if florets are small--check--they should be crisp tender), drain and set aside. Heat the olive oil in a large skillet, add the pancetta, and cook over medium heat for two minutes. Add the artichokes and saute briefly. Season with oregano and rosemary and cook five minutes. Add the garlic and tomatoes to the pan and cook two minutes. Add the olives, cauliflower and parsely and salt and pepper and cook five minutes. Meanwhile cook the penne in boiling salted water until al dente and drain, reserving 1 and 1/2 cups of the cooking liquid. Toss the pasta in the pan with the sauce, then add the cooking liquid and cook for two minutes. Taste the sauce, adjust the seasoning, add the butter and the cheese and stir gently till melted and serve.