HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scramble egg in small bowl. Dip chicken breasts into egg and dredge into bread crumbs on both sides. Saute breasts in a small amount of olive oil in a frying pan; set aside. Saute mushrooms and garlic in a small amount of olive oil. Add broth and wine and bring to a boil. Lay chicken breasts side by side in baking dish. Pour mushrooms and wine sauce over chicken. Marinate overnight in fridge. Bake chicken at 350 degrees for 30-45 minutes uncovered until hot. Serve with rice or noodles. **The sauce absorbs into the chicken so you want alot of sauce to begin with. Also realize the alcohol burns off during the cooking. If you choose to have less sauce, broth and wine should be of equal proportions.
Place each pork chop in a baking dish. Top with onions and lemon slices on each. Mix together rest of ingredients and spread on each chop. Cover and bake on a 350* oven for 1 1/2 hour. Remove foil for last 15 minutes.
In wok or large skillet, heat 2 T oil; stir fry chicken until done and browned. Remove chicken, keep warm. In same pan add remaining oil, saute celery and carrots until crisp tender (about 5 minutes). Add snow peas and saute 3 minutes. Add onion and garlic. Mix broth and cornstarch; add soy sauce and ginger,stir until smooth. Add to vegetables;cook and stir until mixture thickens. Return chicken and heat through.
Cream the shortening and sugar together. Add eggs then dry ingredients. Stir in pecans and carrots. Place in a greased 9x13 inch pan. Bake at 350 degrees for 1 hour. When cool frost with a cream cheese frosting.
In mixer, cream butter. Add sugar and continue beating. Add yolks, one at a time, and continue beating until fluffy. Add the orange juice and zest, alternating with dry ingredients. Beat whites to soft peaks and add. Do not beat, just fold them. Pour batter into a pre-greased and pre-floured cake pan. Bake at 350° for approximately 40 minutes. Frost with your favorite chocolate white or butterwhipped frosting.
Sift the flours, polenta, bicarbonate of soda and xanthan gum three times into a large bowl or mix well with a whisk to make sure they are well combined. Combine the egg, milk, parmesan, corn and zucchini if using) in a medium bowl. Pour into the dry ingredients and mix with a spoon until well combined. Stir in the melted butter and leave to rest for 10 minutes. Heat a large frying pan over low-medium heat for 2 minutes. Spray with oil then pour in 2 tablespoons of batter for each pikelet. Cook for 2-3 minutes until bubbles appear. Flip over and cook a further 2 minutes.
Makes about 3 pints. In a large mixing bowl, toss together cucumbers, onion, and salt. Cover mixture with a clean, dry dishtowel, then cover surface with ice cubes (keeping the salted cucumbers very cold ensures crunchy pickles). Refrigerate for about 3 hours, until vegetables have released some liquid. Rinse well under cold running water to remove excess salt. Drain and set aside. In a large saucepan, combine vinegar, sugar, and spices. Bring to a boil, stirring to dissolve sugar. Add vegetables to pot and bring to just under a boil. Remove pan from heat. Using a slotted spoon, transfer vegetables to jars or other containers with tight-fitting lids. Cover vegetables with brine, cover containers, and refrigerate. Pickles keep, refrigerated, for several weeks.
Clean and slice the leek and sweat in a little butter. Add half the turkey stock and the potatoes. As my potatoes were already cooked, I was able to blitz the soup with my hand-held blender; if they are raw. Simmer until the potatoes are cooked and THEN blitz the mixture with a blender or food processor. Add the vegetables and tarragon and bring to a boil. When the carrots are tender, add the turkey meat. Bring back to a boil and then turn down the heat so that the soup simmers. Pour a spoonful of the hot soup into the cream, mix and then add the cream to the soup. (This should keep the soup from curdling). Stir well and taste for salt and pepper. You may well find it needs a bit of salt. A good grinding of pepper will also add a little bite to the velvet creaminess.
Soak the apricots in water overnight. Drain off water. Puree apricots. Add honey and simple syrup. Store in refrigerator. Warm on stove or in microwave. Put into little pitchers and hold each in oven until ready to serve. To make simple sugar syrup, combine sugar and water in a saucepan and bring to a boil. Boil gently without stirring for 10 minutes. Allow to cool.
Combine chicken broth and garlic in a medium saucepan and bring to a boil. Add mushrooms and onions, reduce heat and simmer, uncovered, for 3-5 minutes or until the mushrooms are tender. Add the cream cheese chunks and the ham, stirring and cooking until the cheese has melted over mediumm-low heat(keep an eye on this or your sauce will burn), about 5 minutes. Add tomatoes and stir, cooking just long enoguh for them to heat through, about 5 minutes or so. Remove from the heat and stir in the Parmesan cheese and the white pepper; return to heat on low and keep stirring until cheese has blended and melted -- adding more if you prefer a thicker sauce. Give it a taste test and add salt and a bit of dried hot red pepper flakes (or cayennne pepper if you prefer), more pepper if you like. Toss the sauce together with the fresh hot drained pasta and serve immediately.
Put hock in large pot, cover with water. Bring to the boil to just blanch meat, drain and set aside. Put peas in a sieve, wash thoroughly. Heat oil in pot, add onion, garlic, carrot and celery. Cook vegies for 10 minutes, season with salt and pepper. Add pork, split peas, barley, tomato and herbs. Add 2 1/2 liters of cold water, bring to the boil. Simmer about 2 1/2 hours until soup is thickened, stir occasionally. Remove hock from soup, shred meat from bone. Add it to the soup, reheat and serve.
Preheat oven to 375 degrees. Combine flour, baking powder, sugar and salt. Cut in shortening until texture is like cornmeal. Mix together eggs and milk. Add to dough and mix until smooth. Roll dough into ropes and break off 1 1/2" pieces. Roll each piece in sesame seeds. Bake on ungreased cookie sheet for about 20 minutes or until golden.
Broil swordfish steaks in oven. While fish are cooking, mix remaining ingredients very well with a whisk and set aside. Brush miso mayonaisse on fish for the last 3 or 4 minutes of broiling. Watch carefully! Brown the dressing but don't burn. Serve with soy sauce and lemon juice dipping sauce.
Peel and boil sweet potatoes until very tender. Preheat oven to 400°F. Mix all ingredients together and beat on high for 3 minutes. Fill each pie crust 3/4 of the way full. Bake for 40 minutes. Let cool so that it will thicken and become cuttable. Enjoy.
In a crockpot, combine everything EXCEPT the cream cheese. Cook for 6 -8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions or whatever else you think might be good!
Crumble the goats cheese and mix with cherries and egg. Separate out the cheese mixture into two lumps. Shape into fat logs and wrap in cling film (saran wrap). Freeze for 20 minutes to firm up. Meanwhile, mix the jam and balsamic vinegar together and set aside. When the cheese logs are nearly ready, cut a slit in the side of each piece of chicken. Try to make a pocket and not allow the knife to go out the other side. Unwrap the cheese logs and insert each one into one of the pieces of chicken. Place the pieces of chicken into a greased baking dish with the open seam poining up. Brush the sides of the chicken with the jam-vinegar mixture. Bake at 200C for 20-30 minutes until the chicken is fully cooked.
Combine chocolate, sugar, water, and coffee in saucepan; cook over low heat, stirring constantly until smooth. Blend in vanilla; allow to cool to room temperature. Prepare piecrust according to package directions, omitting water. Blend 3/4 of the chocolate mixture unto piecrust mix; divide into six equal parts. Press each part unto the bottom of an inverted 8" round pan to within 1/2" of edge. Bake at 425 degrees for 5-8 minutes. While layers are still warm, trim to even edges if desired. Let cool; then run the tip of a knife under edges to loosen. Lift carefully, transfer to wire cake rack. Whip cream to soft peak stage; fold in remaining chocolate sauce. Spread chocolate cream between layers and over top. Chill overnight or at least for 8 hours. Top w/ chopped nuts and/or chocolate curls. Makes 9-12 servings depending on how many chocolate lovers you're serving!
Preheat oven to 350°F Grease a shallow pan with vegetable oil. In a large bowl, HAND mix all ingredients except for the onion slices; mix well. Using your hands, shape mixture into a foot-ball shape and place it into the oiled pan. Bake for 1 hour. Place onion slices on foot-ball in a stitching pattern. Enjoy!
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute until almost tender, about 5 minutes. Add garlic and saute until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add leeks and thyme and saute until leeks are tender and beginning to brown, about 8 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.). Preheat oven to 400°F Butter 13x9x2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend. Layer 1/3 of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then 3/4 cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese. Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.
Combine the sugar, 1/4 teaspoon of the cinnamon and the eggs. Beat until smooth. Fold the applesauce and vanilla into the egg mixture and stir until well blended. Pour into graham cracker crust. Sprinkle the top with the remaining 1/4 teaspoon of cinnamon and place the pie in a preheated 450 degrees F oven for 15 minutes. Reduce the heat to 350 degrees F and bake for another 30 minutes or until the center is set.
In a heavy duty saucepan, stir over medium-high heat, the sugar, margarine and milk. Boil for 1 minute, stirring continuously. Remove from heat. Stir in remaining ingredients. Drop onto wax paper with teaspoon or tablespoon for larger cookies. Let cool for 5-10 minutes or until firm.
Preheat oven to 375°F. Cream margarine, sugars, and vanilla; beat in egg. Sift and stir in flour, baking powder, and salt. Spoon into 12 well-greased or paper-lined muffin cups. Bake for 10-12 minutes; remove from oven. For topping: combine in small bowl salt, egg, and brown sugar. Stir in chocolate chips, nuts, and vanilla. Spoon over hot cupcakes. Return to oven and bake for 12 minutes or until golden brown. Immediately remove from muffin pan and cool on a wire rack.
Crust: In a bowl combine the cookie crumbs and melted butter. Press the crust over the bottom and along the sides of the pan to form an even crust. Bake for 12 minutes. Remove pan and cool on a wire rack. Filling: Mix cream cheese, eggs, sugar, vanilla and lemon peel in a mixing bowl. With an electric mixer, mix on medium speed until well combined and smooth. Spoon filling onto the prepared crust and spread evenly. Bake for 20 minutes until filling is firm. Remove tart from oven and cool on a wire rack. Topping: Over a medium low heat, melt red currant jelly until liquified. Remove from heat and pour over rinsed, picked over blueberries. Combine well to coat berries. Spoon berries over the filling, cool for 15-20 minutes prior to refrigerating for at least 2 hours.
Heat oven to 325 degrees. On rack in shallow roasting pan, place ham. Insert meat thermometer in thickest part of ham. Bake uncovered 1 hour 30 minutes or until thermometer reads 135 degrees to 140 degrees. Meanwhile, in small bowl, mix remaining ingredients. Brush glaze over ham during last 45 minutes of bakin. Remove ham from oven; cover with tent of foil and let stand 10 to 15 minutes for easier carving.
Heat oven to 350°F. For crust, place pine nuts and macadamias in bowl of a food processor; pulse until ground but not pastelike. Add sugar substitute and butter; pulse to combine. Transfer to a 9" springform pan. With your fingers, gently press nut mixture to form a crust on bottom of pan. Bake 10 minutes; remove from oven and cool. Place cream cheese and sugar substitute in food processor; process until smooth. Add eggs, one at a time, blending well after each addition. Add vanilla extract, lemon rind and salt; pulse to combine. Add sour cream and process to combine. Pour filling into prepared crust. Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill overnight. Garnish with blueberries before serving. atkins tips. To cut chilled cheesecake into neat slices, use a long piece of dental floss. Then wrap each piece individually and freeze. It tastes delicious right out of the freezer or bring to room temperature for a few minutes before serving. Bon appetit!
In a food processor puree ingredients until smooth. Season with salt and pepper to taste. Chill until ready to serve.
Preheat oven to 350 degrees. Mix all ingredients together. Separate into 12 parts and place in muffin cups. Bake for 30-40 minutes. Eat!
Cut off the ends of the okra pods. Slice the pods into approximately 1/4 to 1/2 inch rounds. Peel and slice the onions. Place the sliced Okra into a glass or stainless steel bowl and sprinkle liberally with salt. Cover with the iced water, making sure that all slices are under water; refrigerate for at least 2 hours. Remove the bowl from the refrigerator and drain off the salt water. Heat the oil in a heavy skillet over medium high heat. Add the Okra and fry until lightly browned. (Approximately 10 minutes). Turning frequently to prevent sticking. Add the remaining ingredients and fry for a further 3 minutes, until the onions are soft. Serve hot.
Heat chicken broth in a small pan. Mix cornstarch and water in a small bowl. Add soy sauce, sugar, and vinegar to the bowl and mix. Add bowl contents to pan and bring to a boil, then simmer until thickened.
Place the milk in a small sauce pan with the cardamom, star anise, and cinnamon. Bring the milk to a simmer and remove from the heat. Cover and let the spices infuse into the milk for 15 minutes. In the mean time, whisk the egg yolks and sugar together in a medium bowl until slightly fluffy and pale in color. Set aside. Place the water in a small dish and sprinkle the gelatin over the water. Set aside. Once the spices have infused into the milk, return the milk to a medium-low heat and heat to just below the boiling point. Temper the eggs by whisking a small amount of the hot milk inches Continue to whisk and add the milk slowly. Transfer the mixture back to the saucepan and heat once more to just below the boiling point while whisking constantly. Remove the pan from the heat and whisk in the gelatin and salt. Let the mixture cool for a few minutes and add the melted chocolate and vanilla. Strain the mixture through a fine mesh sieve to remove the spices and let it cool to room temperature. Once it's cooled, whip the cream to soft peaks and fold it into the chocolate custard. Press a piece of plastic wrap onto the surface of the Bavarian Cream and chill until ready to use.
With Steel Knife:. Place cilantro in work bowl;with machine running, drop garlic and jalapeno pepper through feed tube and mince finely. Add onion and chop finely, using on/off turns. Add oil,vinegar,sugar, salt and pepper and blend 3 seconds. Pour dressing into large bowl and set aside. With Thin Slicer:. Arrange cabbage wedges cut side down in feed tube and slice using firm pressure, transfering to the large bowl as necessary. Toss cabbage with dressing, cover and refrigerate. When ready to serve, drain excess liquid and adjust seasoning if necessary.
Place dried fruit, mixed peel, cherries, water, brandy, sugar and butter in pan. Heat gently, bring the boil and simmer for 5 minutes. Take of heat and add the bicarb soda, stirring through, mixture will foam up a bit. Leave until cold. Sift flours and spices. Mix the eggs through the fruit mixture, then combine with dry ingredient. Pour into a lined 18cm square cake pan or 18cm round cake pan. Wet your hand and flatten top of cake. Bake at 150C for 1 hour. Cool in pan covered with a tea towel.
Preheat the oven to 110C/230&deg;F. Slice the courgette as thin as possible (the best way to do this is using a mandolin). Cover a baking tray with parchment paper and place the courgette slices on top. Add the honey and a sprinkle of mixed herbs on top and bake for 45 minutes (turning regularly).
Beat together the eggs,sugar,and vanilla extract. Dip each slice of bread into the batter to coat both sides. Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil). Brown well on both sides,but don't let burn. Dust with powdered sugar and serve with warm maple syrup on the side. Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices). The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.
Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; saute 3 minutes. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute. Stir in barley and next 4 ingredients (barley through broth); bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until barley is tender. Stir in cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa. Avocado Salsa: Combine the last seven ingredients; toss mixture gently. Serve salsa immediately. Note: Store chili in an airtight container in the refrigerator for up to 2 days.
In bowl using fork, mash feta, 1/4 cup oil and oregano. Mixture should be quite loose and very yellow. If not, drizzle with more oil. Serve with pita or bread.
Saute onion in butter with curry powder. Blend in flour and other seasonings. Cook on low until smooth. Stir in broth and milk slowly with whisk to make sure to get all the lumps out. Bring to boil. Boil for one minute or until thickened while stirring. Stir in chicken and lemon juice. Serve over rice. Enjoy!
Scramble eggs in a nonstick frypan. Add salsa and beans and mix. Wrap in the tortilla and enjoy!
Marinate veal scallopini overnight in BBQ sauce. Place on wire cooling racks and place in oven ( I put mine on baking sheets so it was easier to move around. Turn on oven to lowest setting and cook until they are dehydrated but not brittle. Enjoy!
Wash and trim the green beans. Cut them diagonally into 1 1/2 inch pieces. Cook the bean in boiling water to cover for about 10-15 minutes, until just tender. Drain the beans and set them aside to cool. Combine the lemon juice, oil, salt and garlic. In a bowl combine the beans and tomato wedges. Toss them with the dressing.
Brown the beef on the sprayed pan, add onions, garlic, chile powder& crushed red pepper flakes. Stir until onions are softened and the burger is browned. Mix cornstarch with the beef broth add to the pan. Add tomatoes mix well& simmer until thickened add corn mix and continue simmering for approz 20 minutes Season with salt& pepper.
In a small skillet, saute onion in butter for 8 to 10 minutes or until golden brown. Meanwhile, place potatoes and carrot in a large saucepan; cover with water; bring to a boil. Reduce heat; cover and cook for 10 to 15 minutes or until tender. Drain. In a small mixing bowl, mash potatoes and carrots. Beat in sauteed onion, sour cream and salt. Sprinkle with chives.
1. Put ingredients in bread machine as per directed by manufacturer. Use the dough setting on your machine. Divede the dough into 24 pieces to shape into a braid. Let rise for 30 - 60 minutes once braided to rise and increase in size. Line pans with parchment paper and coat with egg wash and sprinkle on sesame seeds. Bake for approximately 15 - 20 until golden brown. Enjoy!
Preheat oven to 450 Degrees F. Pat the meat dry and place it on a rack in a baking pan. Roast for 35 minutes or until the meat registers 125 degrees F. to 130 degrees F. on an instant read thermometer. Cook longer if less rare meat is desired. Saute the onion in butter in a small skillet. Add the mushrooms and cook 5 minutes or until browned. Stir in the flour. Add the remaining ingredients; mix well. Cook over medium heat, stirring until thickened. Serve the sauce with the beef.
Preheat oven to 350 degrees. Layer macaroni noodles, butter, and cheeses in the order listed in a 9X13 dish. Pour milk over top layer. Bake for 1 hour uncovered.
Toast a piece of white bread lightly in a toaster. Leave it plain (no butter.). Meanwhile, in a very small non-stick skillet LIGHTLY sprayed with Pam, gently crack 1 egg over medium-high heat (don't add salt or pepper). Cover skillet and LISTEN -- When you begin to hear a slight "sizzling sound", turn the heat off and let it sit (covered) on the burner for about 4 minutes. Uncover and check egg -- there should be NO slimy eggwhite on top, and the yolk should be 1/4 done and 3/4 runny. Lay egg flat on top of toast and cut into about 1/2" cubes. Transfer to a bowl and toss gently, letting the soft yolk sort of coat the toast pieces a little bit. NOTE: My kids now love this recipe and ask for it when they are NOT sick -- So in that case, I BUTTER the toast, I melt 1 teaspoons butter in the skillet to cook the egg in, and I salt & pepper the egg too! (Honestly, I still eat this recipe fixed that way when I'M not sick either!) :) I think my Mom would probably frown upon that -- .
Preheat th eoven to 180°C. Sift together the flour & baking powder. Beat margarine & sugar together until light & fluffy. Add eggs & vanilla and beat well. Add sifted dry ingredients & corn flakes, mix well for about 2 minutes. Drop tablespoons onto ungreased baking sheets. Bake for 10 minutes or until lightly browned.
In a large bowl, combine the flour, baking powder, and salt and sugar. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. floured biscuit cutter. Place 1 inch apart on an ungreased baking sheet. Bake at 450 for 10-12 minutes or until golden brown. Serve warm. Yield: 10 biscuits.
Melt 8 oz of the chocolate as directed on the package. Beat cream cheese, sugar, nutmeg, and extract in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate and beat until well mixed. Cover. Refrigerate 4 hours or until firm. Shape into 24 (approx 3/4 inch) balls. Place on waxed paper-lined tray. Refrigerate until ready to dip. Coat only 12 truffles at a time. Melt 4 oz of the remaining chocolate in a small microwavable bowl on medium 1 1/2 minutes, stirring after one minute. Using a fork, dip 1 truffle at a time into the chocolate. Place on wax paper-lined tray. Sprinkle truffles with nutmeg. Repeat until all truffles are dipped. Refrigerate 1 hour or until chocolate is set. Store truffles in refrigerator up to one week.
In a large bowl, combine all ingredients. Stir with a wire whisk until blended. Divide mixture into 6 portions of approximately 2 1/4 cups each. Store in airtight containers. Label each with date and contents. Store in a cool, dry place. Use with 10-12 weeks. Makes about 13 1/2 cups of mixture - enough for 6 packages.
Cream together butter and peanut butter; mix well. To this mixture, add the graham cracker crumbs and icing sugar in small quantities at a time. Spread this peanut butter mixture into a greased 9 X 13 pan. Melt the chocolate chips over hot water and then spread over the peanut butter mix. Refrigerate over night to set. Cut into small squares and serve.