HumbleIntelligence/food-ner-1-Million huggingface dataset:
Separate pasty sheets and spray on one side. Put two sheets on top of each other and spread on tomato paste. Sprinkle cheese onto them. Put other two sheets on top of each other and lay on top. Cut 1 inch fingers with a very sharp knife, the entire length of the pastry. Twist each finger so each length twists three to four times and lay on a baking sheet. Put in oven and cook to pastry's cooking directions. Yummy!
Place all the ingredients in the Vitamix container in order listed and secure the lid. Run machine on variable speed #1, quickly increase to #10, then switch to high. Allow machine to run 20-30 seconds or until smooth. Top with whipped cream and a dust of cinnamon if desired.
In a large mixing bowl, combine alfredo sauce, tortellini, half of the Italian blend cheese, parmesan cheese and garlic powder. Pour the mix into a greased glass baking dish. Sprinkle remaining cheese on top. Bake at 350 for about 20 minutes, or until cheese is golden brown.
Beat the margarine, sugar and extract together. In a separate bowl, stir the flour and salt together, then beat into the margarine mixture until fluffy. Roll into 1-inch balls and place on a sprayed cookie sheet. Gently press a pecan half onto each cookie. Bake 12 minutes at 350°F; let cool slightly on pans before lifting onto cooling racks. Keeps 2 weeks in a covered tin, and freezes well. Note: This recipe does not call for eggs.
Preheat the oven to 275 degrees F. Halve the tomatoes lengthwise, seeds removed, not cores. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 tespoons salt, and 1/2 teaspoon pepper. Roast for 2 hours or until the tomatoes are concentrated and begin to caramelize. Allow the tomotes to cool to room tempeture. Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil and balsamic vinegar. Serve at room temperature.
turn oven to 400°F Spread tomatoes in shallow baking dish with garlic and salt and pepper. Place in oven and roast for 35 minutes. Heat oil or butter in large saucepan. Add leek and carrot. Cook over low heat for about 10 minutes until soft. Add stock and roasted tomatoes and bring to a boil. Lower heat, cover, simmer for about 20 minutes. Add blue cheese, cream and basil. Transfer to food processor or blender and process until smooth, working in batches if necessary. Reheat to serve (don't boil). Garnish with bacon and fresh basil.
Preheat oven to 350 degrees F. Combine all ingredients and mix well. Drop from teaspoon, 1 inch apart, onto well-greased baking sheets. Bake at 350 degrees F, for 10 to 12 minutes. Remove immediately from baking sheets. Makes 8 dozen. Note: the vanilla can be substituted with almond extract. Source: Moyn, at Gail's Recipe Swap.
Mix sourdough starter with warm water with a whisk until thoroughly combined. Add rye flour a little bit at a time, incorporating well before each addition. Add bread flour in the same way, first in the mixing bowl and then turned out on to a floured surface while kneading, until you get a uniformly elastic ball of dough that is tacky but not sticky. This may take about 10 minutes. Make a hole into the center of the dough and add the salt and caraway seed, and continue kneading another 5 minutes or so, until the seeds are dispersed throughout the bread dough. Coat a bowl with a thin layer of canola oil, add the dough and roll the dough around until all sides are covered with oil. Cover well, and refrigerate for 24 hours. Punch down dough, cut in half and form loaves. Leave out on a warm counter, covered, to rise until doubled in size. The length of time will depend on the vigor of your starter, but this may take a few hours. Preheat oven to 350°F. Bake for 30 - 35 minutes, bread will appear lightly browned. Cool on racks. Freezes well.
Oil both steaks well and place into lined broiling pan. Do NOT use rack, or the meat will be dry! Pour remaining oil over steaks and turn steaks over and over to thickly coat. Halve salt, tenderizer, and pepper equally; sprinkle both steaks, both sides. Halve sliced garlic cloves and place on both sides of both steaks. Let steaks marinate a minimum of 4 hours [overnight is highly preferred]. Turn steaks over to saturate other side, half way through marination time, if possible, replacing errant garlic slices. Preheat oven to broil, and broil steaks in broiling pan 4 minutes on top side, flip, and 3 minutes on other side for medium. 3 minutes on top side, flip, and 2 minutes on bottom for medium-rare. 5 minutes on top side, flip, and 4 minutes on bottom for well.
Put the jello in the boiling water until dissolved, then add the port wine and stir. Add pineapple, cranberry sauce, and chopped pecans. Put in a serving bowl. Put in the refrigerator until set (3-4 hours). Mix the cream cheese and sour cream together, spread over the jello. Garnish with more pecans if desired.
Preheat the oven to 350&deg;F. Cut narrow strips of bacon that are just long enough to wrap once around the mini sausage/chipolata. Place seam-side down on a baking tray and bake for 15-20 minutes until the bacon is crisp and slightly browned. For the dip mix the mayo and mustard together until smooth then sprinkle with the smoked paprika. Serve the sausages warm with the dip.
In a large skillet, heat the canola oil. When it begins to shimmer, add the chopped shallot and cook over moderate heat until softened, about 1 minute. Stir in the jalapeno and lime zest, then pour in the coconut milk. Add the sugar and season generously with salt and bring to a simmer. Add the shrimp and cook. stirring frequently, until opaque, about 5 minutes. Stir in the chopped cilantro. Spoon the shrimp and the sauce over steamed rice. Sprinkle with the peanuts and serve.
1. Preheat oven to 375 degrees. 2. Line a 9-inch cake pan with aluminum foil and brush with olive oil on bottom and sides. 3. Toss the potatoes, onion, garlic, green onions, bell pepper, 1/2 tsp of salt, and 1/4 tsp of pepper together with olive oil (just enough to coat them) in a large bowl, until the potatoes are thoroughly coated with oil and the potato slices separate. 4. In a large, DEEP, 10-inch skillet, heat about 2 Tbsp of olive oil over high heat until hot. 5. Reduce heat to medium and add potato mixture to skillet. Set the bowl aside for the moment, but no need to wash, we'll use it again. 6. Cover potato mixture and cook, stirring every few minutes until potatoes are tender. About 25 minutes. 7. While the potatoes are cooking, whisk the eggs and about 1/2 tsp of salt in the reserved bowl. 8. Fold the potato mixture into the egg mixture, scraping the skillet. 9. Mix grated Parmesan cheese into the potato/egg mixture. 10. Pour the potato/egg mixture into the prepared foil-lined pan. 11. Cook, uncovered for about 20-25 minutes or until golden brown and set. 12. Slide onto a plate and allow to cool for about 15 minutes before cutting. Serve warm or at room temperature, sliced into wedges.
Combine all ingredients in a small saucepan over low heat; cook 3-5 minutes, or until warmed. Serve sauce in individual bowls for dipping either warm or chilled.
Preheat oven to 375 degrees fahrenheit. Cube the steak and the potatoes. Place steak and potatoes into large mixing bowl. Season with salt, pepper, garlic, and onion to taste. I use about a pinch of everything. Pour in balsamic vinagerette. Stir everything together and then put into baking dish. Use a baking dish that is large enough that the salad dressing covers the steak and potatoes completely. Otherwise the steak on top will come out hard and the potatoes will not be cooked all the way through. Cook for 1 and 1/2 hours.
Melt butter in a large pan over medium heat. Add onions and saute gently until done, but not browned. Stir in the curry powder and cook for one more minute. Pour in the chicken stock and bring to a boil. Add the apples and apricots and return to a boil then lower the heat and simmer for 20 minutes. Remove the heat and let cool. Place in a blender or processor and blend until smooth and creamy. Return to the pan and reheat. Add the cream and season as necessary. Serve with garnishment of choice.
Mix the orange peel and parsley (and a chopped clove of garlic if you like it) in a bowl and chill. Mix the corander, pepper and brown sugar in another bowl. Sprinkle the salmon with a little salt. Coat salmon on all sides with the spice mixture. Melt 1/2 Tbsp butter and 1/2 Tbsp oil in a heavy large skillet over med-high heat. Add 3 salmon fillets. Cook fish until the crust is golden and center is opaque, about 4 minutes per side. (I like salmon on the rare side, so cook only 3 minutes if you do too). Transfer to a platter, tent with foil to keep warm. Wipe skillet, and then repeat with remaining butter, oil and salmon. When all the salmon is done, spoon the fresh parsley mix on top and serve.
Mix all ingredients together after preparation. Try to refrigerate for at least 2 hours before eating, in my house it is hard to wait. :).
In a large saucepan or pot or electric skillet, brown the stew beef in the oil. Add water, 1 small onion, salt, Worcestershire, and pepper. Cover and simmer 45 minutes or until beef is almost tender, stirring occasionally. Add potatoes, carrots, and onion. Cover and simmer 30 minutes or until vegetables are tender. Stir in ketchup and wine. You can eliminate the wine form the recipe if need be, just add 1/4 cup more water instead. Cover and simmer for 15 minutes. Stir in the peas. Cover and simmer for 5 more minutes. If desired, you can thicken the sauce with a flour/water mixture.
Preheat oven to 400 degrees. In bowl of food processor, combine cheese, butter, paprika/cayenne, and flour. Process until smooth. Take about 1 Tablespoon of crumbly dough and place in the palm of your hand. Place one of the olives in middle of dough. Cup your hand to begin fixing dough around olive. Roll between palms of hands until dough is smoothly wrapped around olive. Sometimes the dough gets a little crumbly, rolling faster helps a bit, and you can stick dough onto any'naked' areas and roll until smooth. Repeat until all olives have been wrapped. Place onto oiled baking sheet and bake for 15 minutes. Due to the amount of cheese in the batter, these will be rather greasy when they emerge from the oven. Remove from baking sheet and place between paper towels to remove grease. Serve with dipping sauce of choice (I used a mango salsa). Note: Upon making these recently, I discovered that the preferred method should be to freeze these on a baking tray for about 3-4 hours before baking. This allows the texture of the 'dough' to remain firm around the balls when baking. Of course if you don't have the time, they are still just as tasty the first way... the balls just don't hold up quite as well in the oven.
Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours. Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.). To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste. Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
Grate or cube the cheese to suit your taste. Gently fry onion, pepper and carrot in oil until softened. Add green beans, baked beans, sweet corn, and tomato puree. Bring to the boil, and simmer five minutes. Transfer to a baking dish and scatter with cheese. Cover with sliced potatoes, brush with butter, and sprinkle with paprika. Bake 180C 30-40 minutes until potatoes are cooked.
Whisk together pomegranate juice concentrate, oil, orange juice, vinegar, lemon peel and salt and pepper. Gently mix salad greens with vinaigrette. Divide greens on 6 to 8 salad plates or large platter. Sprinkle with toasted nuts, bleu cheese and pomegranate seeds. Enjoy!
Empty contents of Rice a Roni box, 2 tblsps. butter, seasoning packet,. 1 2/3 cup water, bay leaf and chicken broth base into large frying pan. Bring to a boil, stir and cover. Turn heat to low. Cook 25 minutes. Remove bay leaf. Pour into large bowl and cover. Set aside. Preheat oven 375*. In frying pan, heat 2 tblsp. butter. Add chopped green onions, celery, salt and pepper. Saute until slightly golden. Stir in flour, evaporated milk, water. Wisk until mixed and creamy, about five minutes. Take off heat. Add sour cream, thyme, nutmeg. Mix. Add vegetable cream, chicken, half of the cheese to bowl. Coat 9 X 13 pan with remaining butter. Pour rice chicken cheese mix into. pan. Top with remaining cheese. Bake 25 minutes. Shake crackers in bag with olive oil.rack. Take out of oven, add crackers to the top. Bake 15 minutes until golden. Note: This dish can be baked without crackers. Then reheated with crackers on top, until hot and browned.
Brown meat and onions, drain. Mix in all other ingredients and simmer for 1 hr on medium low, stirring occationally. You can add up to a cup of water if you like this dish thinner.
Mix together sauce ingredients in a saucepan. Heat at low medium heat until boiling (about 5 minutes, turn off heat). Heat 2 tablespoon of sauce in a stir fry pan at low medium heat. Add garlic and onion, about 8-10 minutes. Add green bell pepper, stir fry for 2 minutes, set aside on a plate. Using the same pan, heat 2 tablespoon of olive oil and 1 teaspoon of sesame oil at medium heat. Add flank steak daging, stir fry for 2 minutes on each side. Add sauce and chicken broth, cook until reduced (about 1 cup). Add onion, garlic and bell pepper back into the pan. Sprinkle green onion and toasted sesame seed to finish. Serve over steamed rice.
Preheat oven to 375 degrees F. In a large aluminum foiled roasting pan, place 1 tbsp olive oil. Add chicken legs side by side and drizzle the rest of the oil and the spices on top of the chicken. Place zucchini, squash, onion, garlic, and tomato around the chicken legs (you can place the vegetables underneath and above the legs if they don't fit. Cover all with the tomato pasta sauce evenly. Bake for 40-50 minutes until chicken juice runs clear.
Combine first 3 ingredients in a medium bowl. Beat with a wire whisk or electric blender on low for 1 - 2 minutes. Let stand for 5 minutes to soft-set. Gently fold in whipped topping (that has been thawed in the fridge). Once fully incorporated, divide the mixture amongst plastic shot glasses, line them on a tray and place the tray in the freezer until ready to serve (they will not freeze solid because of the alcohol). Enjoy! -- "Please Drink Responsibly".
For the fish; wash the fish fillets under cold water, then pat dry with paper towels. In a shallow bowl mix together the dry breadcrumbs with seasoned salt, black pepper, garlic powder and cayenne pepper. In a bowl whisk or beat egg whites until foamy. Dip the fillets into egg whites, then dredge in the breadcrumb mixture. Place the fillets in one layer onto a well-greased wire rack that is set on a large baking sheet. Bake at 400 degrees for 20 minutes or until fish is golden brown (do not overbake). LEMON CREAM SAUCE; in a bowl mix together one 8-ounce container of sour cream (low-fat is okay) 1-2 tablespoons fresh chopped parsley, 1/2 teaspoon grated lemon rind, 2-3 tablespoons lemon juice and salt and pepper to taste. Cover and chill until ready to serve.
Cut the onions in 1/4" slices. In a glass dish, soak the onions in the buttermilk for 30 to 60 minutes. In a brown paper sack, combine the flour, cornmeal, salt, onion powder, chili powder, and if needed, sugar. Drain the onions lightly and dredge them in the seasoned flour. Pour at least 4" of oil into a heavy saucepan. Heat the oil to 375°. Fry the onions, in batches, for 2 to 3 minutes, or until golden. For the crispiest results, drain on paper towels and spread on a serving plattter rather than piling them into a basket, where they could become soggy. Serve immediately.
In medium bowl, microwave chocolate chips on high 1 minute. Stir. Microwave on high 1 more minute, until nearly melted. Stir until smooth. Quickly stir in cereal, cherries, and walnuts until well coated. Using a tablespoon, drop clusters on a wax paper lined baking sheet. Refrigerate 1 hour, until no longer sticky.
Place a rack in the center of the oven and preheat the oven to 450 degrees. Brush 1 tablespoon of the melted butter over a 6-inch square area on the baking sheet. Set the baking sheet aside. Place a large fine-mesh sieve over a medium size bowl. Place the flour in the sieve and sift it into the bowl. Cut in the butter pieces with a fork by dragging the tines of the fork through the flour and butter, pressing the tines to the bottom of the bowl, until the remaining lumps are no larger than peas. Sprinkle 3 1/2 tablespoons of the cream over the mixture, and toss lightly with the fork just until the dough begins to hold together. If necessary, sprinkle the remaining 1/2 tablespoon cream over the dough to make it hold together as a soft dough. ( I needed the full 4 tablespoons). Flour your hands, and lightly knead the dough in the bowl 5 or 6 times. Lightly flour a cutting board, place the dough on it, and pat the dough out to form a 5 X 2 1/2 inch rectangle, about 1/2 inch thick. Cut out 2 biscuits with a 2 1/2 inch round cutter. If you wish, form the scraps into a third biscuit. Place the biscuits on the buttered square on the baking sheet. Bake until they are golden, about 10 minutes. (I baked mine for 13 minutes, until they were golden). Remove the baking sheet from the oven and serve, or wrap in a cloth napkin to stay warm. For buttery tops, brush the biscuits lightly with the remaining 1 tablespoon melted butter when you remove them from the oven. Serve hot or warm.
Beat eggs lightly. Stir in oil and buttermilk. Add dry ingredients. Mix until blended. Cook on hot lightly oiled griddle, turning once, until cakes are browned on both sides.
In a medium bowl, combine mashed chickpeas, mayonnaise, mustard, relish, chopped green onions, salt, pepper, and yellow onion (if desired). Mix well.
Combine flour, baking powder, nutmeg, and salt in one bowl. In another bow, beat egg yolks slightly. Beat in milk, bananas, and oil. Add egg mixture to flour mixture all at once. Stir just till combined but still slightly lumpy. In small bowl, beat egg whites until stiff peaks form. Gently fold beaten egg whites into flour mixture, leaving a few puffs of egg white. Do not overmix! Pour batter onto pre-heated, lightly greased waffle maker. Bake waffles according to manufacturer's directions. Serve hot and fresh. I topped mine with butter and syrup, and they were delicious!
Soften butter and beat with the sugar. Add well beaten eggs, beat together. Add flour gradually. Add fruit last. Bake in paper lined tins in 325 oven for apprx 2 hours or until done, nice and golden on top Keep the cake for a few weeks before using.
In medium bowl combine vanilla wafers and rum. In a heavy saucepan over low heat melt the chips with the condensed milk. Stir constantly to avoid burning. Gradually add crumb mixture and nuts to the melted chocolate mixture. Mix well. Let stand at room temperature for 30 minutes. To speed this process up, you can chill in refrigerator. Shape into 1 inch balls. Dip in chocolate and place on wax paper to set up. NOTE: They have the small paper baking liners---I think they call them mini muffin baking liners. These are a great way to serve the rum balls and are attractive when using this as a gift. I store them in an air tight container for up to 2 weeks. I've also substituted pecans for the walnuts in this recipe. Both are good--so it really is a personal preference or nut availability.
Cut the bread into about 12 slices, about 3/4 of an inch thick. Lightly coat both sides of the bread with olive oil. To your liking sprinkle sea salt, pepper and rosemary on one side of the bread slices. Lightly press down on the spices to help them stick, then flip the slices over and sprinkle the spices on the other side. Grill over medium high heat about 5 minutes on each side, until the bread is toasty and light grill marks appear. This bread is excellent for bruschetta or dips or just to eat plain! So good! :).
Preheat oven to 350F and line a couple of baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light. Beat in the egg and orange zest. With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined. Stir in the cranberries and chocolate chips. Drop the dough by rounded tablespoonfuls (about 1 1/4-inch balls) onto the prepared cookie sheets and bake for 9-12 minutes, until the edges are very lightly browned. Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.
Cut up 3 strips of bacon and fry until crisp. Add 1 lb hamburger meat and 3 tbsp chopped onions and brown. Add 1/4 cup soy sauce, 1/4 tsp pepper and 1/2 cup water. Add the last 5 vegetables in layers. Cover and cook over high heat for 1 minute. Reduce heat and cook slowly for 15 minutes more.
Mix 1 3/4 cups flour, butter and powdered sugar in medium bowl. Pat in 9 x 13-inch pan and bake 15 minutes at 350°. While crust is baking, beat eggs lightly. Add sugar, remaining 1/2 cup flour, vanilla or almond extract and salt. Mix well. Gently fold in blueberries to batter. Pour batter over baked layer and place back in oven for 40-45 minutes at 350°. Top should be lightly browned. Cool slightly in pan. Cut into squares to serve.
Shake win shaker with ice for 30 seconds. Strain into a highball filled with ice. Top up with gingerale. Serve garnished with a slice of lime.
Cook/Brown coat meats with 2 T. of spice mix of chili powder, cayenne powder, paprika & basil (above ingredients). Set aside while preparing vegetables. Saute onions in olive oil and rice vinegar until clear, Add peppers and garlic and saute till wilted. Remove from pan and add meats into remaining juices until browned. Add liquid of choice, spice mix, chili base, tomato puree, diced tomatoes, and jalapenos. Bring to a low boil, reduce heat to simmer, cover and occasionally stir. Simmer approximately 2 1/2 hours. Test for taste and spice "Heat". If you want less spice "Heat", remove jalapenos. If you want more "Heat", take a spoon and squeeze the juices out of the Jalapenos and leave in the Chili. Adjust to taste with chili powder and/or salt. Simmer 10 more minutes. Last 15 minutes before finish, add beans, molasses, and honey. Garnish with cheese or chopped onions.
In a saucepan, combine tomato sauce, water, butter, onion, and lemon juice. Simmer covered until butter is melted. Add rice. Continue simmering until the liquid is absorbed (about 20 minutes). Season with salt and pepper.
Beat together eggs, water, salt and pepper. Thinly coat your skillet with vegetable oil spray. Heat over medium high. Pour egg mixture into pan. When eggs are almost set, sprinkle half of the omelette with remaining ingredients. Fold other half of omelette over filling. Continue cooking until cheese melts, about 2 minutes. Cut omelette into 3 wedges and serve.