HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season chicken with creole seasoning and garlic powder. Pan fry cubes of chicken until fully cooked, set aside. Prep your pizza pan by spraying it with cooking oil. Stretch the uncooked pizza dough into a circle big enough to cover most of the pizza pan (best you can). Spread the dough onto the cookie sheet and press the edges to create a crust, score the dough with a fork for ventilation. Spread the tbsp of olive oil on the dough, especially the crust. Layer in this order: Tomato sauce, cubed chicken, diced green pepper, diced onion, mozzarella cheese. Sprinkle with oregano. Bake in preheated oven at 350F for 20 mins or until crust is golden and cheese is melted.
mix the first 6 ingredients together in a large bowl, season with salt& pepper mix the dressing ingredients together, pour over salad. serve at room temperature.
Mix all ingredients, except chicken breasts, and heat to simmering. Add chicken breasts and cook approximately 10 minutes on each side, or until cooked. Remove breasts and ginger slices. Thicken remaining sauce with cornstarch and pour over chicken.
Press one clove into each apple wedge. In a large saucepan combine water and sugar. Bring to a boil over medium heat. Add apples. Reduce heat to low, cover, and cook until apples are tender about 3 to 5 minutes. Rearrange apples once during cooking time. Serve warm or cold. Top each serving with yogurt.
Plain Greek yogurt PreparationToss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls. Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.
Put the apricots into a pan of boiling water and boil for 5 minutes. Drain and rinse in cold water then put in the blender with the water. This boiling and draining process not only softens the apricots but removes some of the sulphur in which they have been preserved. Blend until smooth and add the blended apricots to a pan with the sugar and carrots. Bring to the boil and simmer for 20minutes or until setting point is almost reached. (you can test this by putting a spoonful onto an ice cube or cold saucer, if it jellifies, it is done) Meanwhile, soak goji berries in the orange and lemon juice. Towards the end of cooking time add the goji berries and the juice. Bring back to the boil and skim off any scum that forms on the surface. Add the butter and boil for just a few more minutes. Do not pot the jam until it is almost cool to allow for even distribution of the carrot and berries (see canning notes, follow the link on the home page of this site) or store in the fridge for upto 1 month.
Place all in a large saucepan and bring to a boil, stirring constantly. (add water or broth if you don't have a lot of turkey drippings). Reduce heat. Stir more or use a hand blender to make smooth.
Use a large saucepan to heat oil over medium heat. Add garlic and onion and saute until onion is soft. Add tomatoes, lentils, rice, water and spices. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add water as needed, if rice starts to dry out. Add green pepper and simmer uncover for three minutes or until rice is tender.
In a large bowl, mix dressing ingredients until sugar and salt dissolve. Mix in cabbage; stirring until well coated. Gently fold in sliced bananas.
Mix well and refrigerate until ready to use. This sauce will keep for several weeks if refrigerated. To inject the turkey: Load up the marinade into a hypodermic meat injector. Inject the marinade in several places on the turkey. Do this by carefully lifting up the skin, rather than poking the needle throught it. When the turkey is good and loaded up with the juices, massage the turkey with the dry rub. YUM!
Combine the juice until incorporated into the butter. Mix rest of ingredients into butter. Allow to stand at least 30 minutes for flavors to meld.
Combine lemon juice, oil, and pepper. Do not peel apples; drop apples into lemon mixture once cut. Score unpeeled cucumber with tines of fork; slice thin; add to marinade. Add celery and onion to marinade. Break salmon into chunks; remove bones and skin; add to marinade. Chill. When ready to serve, place on top of lettuce greens.
In a sauce pan combine, cocoa, cornstarch, sugar. Blend well. Now add milk, cream, . Cook over medium heat till thick. Remove from heat, add the chocolate chips butter and vanilla. Mix till all chocolate chips are melted and blended well. Pour into molds and freeze.
Preheat oven to 400. Heat water and butter to a rolling boil, stir in flower. Stir vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat, mix in eggs all at once until smooth. Drop 1/4 cup at a time on ungreased baking sheet, bake 35-40 minutes until golden. Cool completely. Cut off tops and pull out any soft dough from the inside. Fill empty puffs with your favorite pudding (I like chocolate). Replace tops and dust with powdered sugar. Refrigerate until serving.
Combine crabcake ingredients (except oil) in a large bowl,adding bread crumbs last to bind. Roll mixture into 3 oz cakes and then roll in some extra bread crumbs to coat. Place in freezer for 1 hour. Saute in just a bit of oil in a hot nonstick skillet until each cake is golden brown on both sides(1 minute per side), then bake in preheated 350 F oven for 5 minutes. Sauce: Mix together in a small bowl and chill well.
Preheat oven to 350. Prepare cookie sheets by lining with parchment paper. In an electric mixer beat the softened butter and sugars until fluffy. Add eggs and vanilla. Mix thoroughly. In a separate bowl mix the Flour,Baking Powder Cinnamon, and Salt. Add to Sugar/Butter Mixture and combine but do not over mix.Add Oats and Raisins. Drop by tablespoons onto prepared cookie sheet.Bake for 13-14 minute Be careful not to over bake.Leave on the cookie sheet until cool completely. Cookies will continue to bake and become crispy. In a medium bowl mix the confectioners sugar, the cinnamon and the milk. You may need less or more of the milk to make a glaze.Place glaze in a small sandwich bag and cut off the corner and squeeze onto the cooled cookies.
Place Ingredients in bread pan in order listed, or as directed by bread machine manufacturer. Select cake cycle and start machine.
Sift flour with 1/2 tsp salt. Cut in 1 stick chilled butter. Mix by hand (use your fingers) until it forms into little chunks about the size of large grains of rice. Fork 1 egg yolk with 2 tbsp cold water. Combine with dry ingredients and work by hand until it forms a large ball of dough. Add up to 1 more tbsp of cold water if needed. Wrap in plastic-wrap and let sit in a cool place 30 minutes. Heat oven to 400. Roll dough until big enough to place in a 10" tart pan. Grease tart pan before placing dough in it. Gently move dough to tart pan. Do not stretch it. Trim as needed and use trimmings to patch any tears that may have developed. Prick pastry with a fork. Line with foil, shiny-side down, and fill with a little dry rice or beans to ensure that the foil stays in place. Bake 10 minutes. Remove rice or beans. Remove foil. Bake 5 minutes more. Allow to cool. Reduce oven heat to 300. Fry bacon in 1 tbsp butter. In a large bowl mix 4 eggs with the cream. Mix thoroughly but do not beat or whip. Stir in bacon, nutmeg, and salt and pepper to taste. Ensure that oven temperature has dropped to 300. Bake 25-30 minutes. Best when served immediately, as it cools quickly.
Preheat oven to oven to 375*.Sift together the flour, baking powder, and salt. In a large mixer bowl, beat the eggs at high speed until lemon colored. gradually add the sugar a tblespoon at a time, beating constantly; add the vanilla. Reduce speed to slow and add the flour mixture to the egg mixture, beating only until blended. add the hot water all at once and beat to a smooth batter. Line a 15x10" jelly roll pan with wax paper and grease. Spread the batter evenly over the pan. Bake for 12-14 minutes or until the cake is golden and springs back when you touch it lightly with your finger. Loosen the cake carefuly from the sides of the pan with spatula. Sift powdered sugar over the cake, cover with a dish towel. Peel off the wax paper and quickly trim off the crisp edges with a sharp knife. Beginning at short end, roll the cake and towel together into a firm roll. cool on a rack while you prepare the filling. in a mixer bowl, beat the cream cheese with the milk until smooth -- and fluffy.set aside. in a saucepan, combine the sugar, cornstarch, lemon rind, and salt. place a strainer over the pan and drain the juice from the blueberries into the mixture, setting the berries aside. cook over medium heat until thick, stirring constantly. Remove from the heat and stir in the butter, lemon juice and mace. Carefully fold in the blueberries.chill. carefully unroll the cake and spread the cream cheese mixture thinly over the entire surface. Spread the blueberry mixture over the cream cheese to within 1/2" of the edges, and reroll the cake. place the roll, seam side down on a rectangular tray and refrigerate until 30 minutes before serving. cut into 1" slices and serve.
Combine berries, vinegar, and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot mixture into sterilized jars. Adjust lids. Process in boiling water 5 minutes. Remove jars; cool and store.
Preheat oven to 375 degrees. Line a large baking tray with foil or parchment paper; set aside. Place chicken between 2 sheets plastic wrap. Using a rolling pin or mallet, pound until about 1/4 inch thick. Place flour on a shallow plate. Lightly whisk milk or water and eggs together in a shallow bowl. Place breadcrumbs on a separate plate. Season cutlets with salt and pepper. Coat 1 piece chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs, pressing on to secure. Place on prepared tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs. Heat olive oil and butter in a skillet over medium heat. Add chicken cutlets and cook about 3-4 minute per side. These will be placed in the oven; it's okay to be slightly undercooked. Place the browned cutlets on the prepared baking sheet. Divide the pasta sauce equally over the chicken. Arrange the avocado over sauce. Sprinkle with cheese. Bake for 5 to 7 minutes until cheese is melted.
Preheat oven to 350 degrees F. In a large bowl, combine first six ingredients (flour through nutmeg). In a separate bowl, mix buttermilk, applesauce, 1 Tbsp butter, egg and egg white. Make a well in the center of the dry ingredients and stir in the wet mixture until moist. Spray a 9" round cake pan with cooking sptay. and spoon in the batter. In a small bowl combine chopped nuts and remaining ingredients. Stir with a fork until the mixture resembles coarse meal. Sprinkle evenly over top of the cake. Bake at 350F for 35 minutes or until a wooden toothpick inserted in the center comes out clean.
Preheat oven to 350°. Sift all dry ingredients together. Cream sugar, butter and vanilla. Beat eggs in one at a time. Add dry ingredients to creamed mixture alternately with water. Add sauerkraut mix thoroughly. Pour into greased pan or pans. Bake 30 to 40 minutes until cake tests done. Frost.
Saute onion and bell pepper for about 2 minutes. Add the black beans and salsa and simmer for about 10 minutes on medium heat. Then, add the cooked rice and mix in the coriander. Cooked bacon, pork, chicken or sausage can be added. For breakfast, scrambled eggs can be added.
Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F. In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside. Coarsely chop the dried fruit and place in a small bowl and set aside. In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week. Enjoy!
Melt butter in pan; remove from burner. Add 1 cup to white choc chips. Don't stir! In a medium mixing bowl, beat eggs and sugar. Stir in chocolate/butter mixture and vanilla. Combine flour and salt and add to mixture; combine. Pour half batter in to a greased 9-inch square baking pan. Bake 325°F for 15-20 minutes or until golden. Melt jam in small saucepan over low heat. Spread over warmed crust. Stir in extra choc chips to the batter. Drop batter by spoonfuls over jam. Bake 30-35 minutes, or until toothpick comes out clean. Let cool; cut into bite-size cakes and gobble up!
Fill a large pot with enough water to cover chicken. Add garlic and bay leaf and bring to a boil. Place chicken in pot and gently simmer until cooke through, 15-20 minutes. Remove chicken and garlic and cool. Reserve cooking liquid. Meanwhile, place potatoes in a pot and cover with cold water. Cook 20 minutes or until tender. Drain and cut potatoes in half. Set aside. To make dressing: Place garlic in food processor container. Pulse a few times. Add 2 tbs cooking liquid and lime juice, salt and ricotta. Pulse to combine. With machine running, add the olive oil a little at a time until mixture is emulsified. Stir in dill and season with pepper. Slice chicken breasts in strips. Divide chicken, lettuce leaves, potatoes, and tomatoes among serving plates.Drizzle with dressing and serve immediately with remaining dressing on the side.
Preheat oven to 350 degrees. Melt butter and chocolate in a large heat-proof mixer bowl set over simmering water. Remove the pan of water from the heat and allow the mixture to cool. Add the sugar and beat well, then add the eggs, 1 at a time, beating well with each addition. Add vanilla, flour, salt and nuts; stir and scrape down the bowl until the mixture is well-blended. Pour into a greased 9x13-inch pan and bake fora pproximately 1 hour, or until set. (Center will still be somewhat soft.) Allow the brownie cobbler to cool completely before cutting into serving pieces.
Preheat the oven to 350 degrees F. Place crust in a 10 inch tart pan. Prick the bottom of the crust all over with a fork. In a medium saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the mushrooms. Season with salt and pepper. Continue to saute for 3 to 4 minutes or until the mushrooms are wilted. Stir in the garlic and remove from the heat. Cool completely. In a mixing bowl, whisk the cream and eggs together. Season with 3/4 of a teaspoon of salt, pepper, hot pepper sauce, and Worcestershire sauce. Mix well. Pour the mushroom mixture into the pastry shell. Sprinkle the cheese over the mushrooms. Pour the cream mixture over the cheese. Bake until the center sets and the top is golden, about 55 minutes. Remove from the oven and let cool for 5 minutes before slicing to serve.
Mix the bread crumbs and spices together. Coat the fish in the crumb mixture. Panfry the fish in the butter/oil blend unil well browned.
In a large saucepan, bring water and cinnamon stick to a boil. Add chocolate, stirring until melted. Add vanilla. Stir in the cans evaporated milk and the condensed milk; bring to a simmer. Add the masa harina or cornstarch mixture, stirring well to combine. Heat until thickened. Remove cinnamon sticks before serving. May be served either hot or cold. Good with a splash of Grand Marnier for the adults, if desired.
Add all ingredients to pan. bring to a boil while stirring. Reduce to simmer for 2 minutes. Serve over favorite pancakes or waffles.
Spread the rice in a greased 13" x 9" baking dish. Season both sides of chicken with salt and pepper (I use Goya Adobo seasoning with the pepper generally). Put the chicken over the rice. In a bowl, combine the broth, picante sauce, tomato sauce, onion, garlic, and green pepper; pour over the chicken and rice. Cover and bake a 350 degress for 55-60 minutes or until rice is tender and chicken juices run clear. Sprinkle both cheeses over the chicken and bake uncovered 5 minutes longer or until cheese melts.
Process the first three ingredients (ice cream- banana) in a blender until smooth and thick. Add sugar if desired. Pour into 2 glasses (or 1 large glass) and garnish with shaved chocolate and whipped cream, if desired.
Cream together almond paste, butter, eggs, and sugar. Add flour slowly. Mix until all combined. Separate dough into three equal parts in separate bowls. Add red food coloring to one bowl. Add blue to the other. You can color the other bowl if you prefer. Spray a cookie sheet with vegetable spray. Spread dough out onto tray. Repeat using remaining trays and dough. Bake 350°F for ten minutes. Let cool. When cool, invert onto hard surface like counter tops lined with saran wrap or parchment paper. Take red cookie layer and spread with half of the raspberry jam. Place blue layer on top. Spread blue layer with raspberry jam. Place plain layer on top. Wrap in saran wrap and place a heavy book on top for at least 8 hours or overnight if you prefer. After it has rested, dilute apricot jam in water and heat over stove. Spread thinly on top layer. Cool. Melt chocolate. Spread evenly on top of apricot jam. Refrigerate until chocolate has set. Cut into squares in the amount of your choice.
preheat oven 375. Cream together butter and cheese,and sugar. Add in your flour,mell until everything is binded.Cover with plastic wrap. Chill 1 hour. Roll out dough on very lightly floured surface,adding flour when needed. Roll out about 3/4 inch thick. Cut out small circular cut outs about 2 1/2 -3 inch in diameter. Place circle onto ungreased pan. dot each circle in center with a small amount of desired filling. Clamp edges together,keeping in mind this is a crescent shaped cookie. Bake 375 10-12 minutes. While still warm dust with powdered sugar. Cookies can be frozen,just follow above directions leaving out the powdered sugar step.Let cookies cool. Place in cookie tins with wax paper seperating them. Cookies can be frozen up to 2 months. Possibly longer if needed. Then thaw out at room temp making sure cookies don't touch. And dust with powdered sugar.
Turn oven to 325°F. Step 1: Cut vanilla bean and remove seeds; then add cream to small pan. Simmer at low heat until cream bubbles, then let cool. Step 2: Whisk egg yolks with sugar if too thick and add one liter of cream. Step 3: Melt chocolate in steam pan. Step 4: Mix steps one and two together and whisk well. Step 5: Sift vanilla and cream through colander to remove bubbles from cream; add to another bowl. Step 6: Pour creme brulee into 2 baking cups. Step 7: Add melted chocolate to remaining creme brulee mixture and pour into 2 baking cups. Step 8: Pour boiling water onto cooking sheet and place cups of creme brulee in the water. Step 9: Bake in oven about 30 to 35 minutes. Step 10: Chill creme brulee in fridge for least 4 hours. Step 11: For classic creme brulee topping: mix brown sugar+ white sugar and sprinkle on the 2 cups of creme brulee and scorch top with torch). For chocolate creme brulee: Garnish with sugar powder. Both classic and chocolate creme brulee goes very well with raspberries. Light, sweet, and delicious French dessert.
Cut a lengthwise slit down center of tenderloin to within 1/2 inches of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with plastic wrap. Flatten to 1/4 inch thickness, remove wrap, sprinkle with 1/4 teaspoons each celery salt, garlic powder and pepper, then layer with cheese, spinach and ham. Press down gently. Roll up jelly-roll style, starting with a long side. Tie the roast at 1 1/2 in to 2 inches intervals with kitchen string. Sprinkle with remaining seasonings and place on a rack in a shallow baking pan. Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings and slicing.
Prepare rice according to package except add 1/4 cup extra water and boil about 10 minutes longer. While rice is cooking, combine all other ingrediants except cheddar cheese in a large bowl and mix with mixer. Add cooked rice and mix well. Pour into 9x13 inch pan and cover with cheddar cheese. Bake at 350 for 30 minutes. (I broil mine at the end to brown the cheese on top).
Preheat oven to 325 and grease baking dish. Crust: Add the refrigerated butter to the flour and use fingers or a fork to mash until the mixture resembles large crumbs. Slowly add the milk until a dough ball forms. Cover with plastic wrap and place in the refrigerator for ten minutes. Peach Filling: Boil a pot of water and add the peaches. Boil the Peaches for 3 three minutes and take out and let cool. After cool enough to handle, slowly remove the skin and cut the peach in half. Move each side of the peach in a circular motion to remove the pit. Chop the peach into small pieces and place in a bowl. Add the melted butter, spices, and sugar to coat the peaches. Add the one tablespoon of flour to the peaches. Crust: After filling is prepared remove it from the fridge. The dough should be cold. Set 1/3 of the dough aside. Roll out the remained of the dough to match your baking dish size. Place into the Baking dish, the dough should be about half an inch thick. Place the filling inside the bottom layer of the crust. After, Roll out the remaining 1/3 dough and cut into 1/2 inch strips. Place the strips on the top of the cobbler into a crisscrossed lattice pattern. Bake the cobbler at 325 for 45 minutes. Let cool for 15 minutes. Serve!
Heat oven to 425F degrees. Spray of small muffin tin with veggie oil. Mix dry ingredients. Stir in onion. Mix egg, milk& olive oil, beat well. Add to cornmeat mixture and stir gently until just blended. Spoon batter into muffin tins fill 1/2 to 2/3 full. Bake until golden, about 15-20 minutes. Serve immediately.
Preheat the oven to 375 degrees Fahrenheit. Bend the wings and tuck the tips under the large joint to form a triangle. Season the chicken wings on both sides with salt and pepper. Set wings in a single layer in a large roasting or baking pan. Use two pans if you have to. Bake the chicken wings, turning once, until browned, about 45 minutes. Remove the wings from the oven. Pour off all the fat from the pan. If necessary, blot the wings with paper towels. Return the wings to the pan. Pour the barbecue sauce over the chicken wings and return to the oven. Bake for 10 minutes. Turn the wings over and bake 10 minutes longer. Serve hot, at room temperature, or cold.
CUT baguette in half horizontally; remove bread from centre of each half, leaving 1-inch-thick shells. Reserve removed bread for another use. MIX cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves. TOP bottom half of baguette with tomatoes, artichokes, Parmesan cheese and spinach. Cover with second baguette half; press together firmly. Wrap tightly in plastic wrap. Refrigerate until ready to serve or up to 24 hours. Cut into 25 slices to serve.