HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, 1 cup cheese, chopped pecans, salt and paprika in a bowl and mix well. Add oil and combine until well mixed. Press firmly onto the bottom and up the sides of a 9" deep dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely. Combine sour cream, broth, mayo, and eggs and whisk until smooth. Add chicken, 1/2 cup cheese, dill, and hot sauce. Pour chicken mixture into prepared crust. Arrange pecan halves over the chicken mixture. Bake at 350 degrees for 55 minutes until set. Let stand 10 minutes before serving.
Preheat the oven to 425°F Stuff the chicken with the lemon. Rub olive oil into the skin and season with salt and pepper, dust with the cayenne pepper and squeeze the remaining lemon half over the bird. Roast in the oven, turning down the heat to 350F after 20 minutes. Cook until the juices run clear when the leg of the bird is pierced with the tip of a knife. Remove the chicken from the roasting tin and keep warm whilst you make the gravy. Spoon off some of the fat from the roasting tin, then put it over a medium heat. Pour in the wine and allow to bubble up, then add the chicken stock. Bring to the boil, then season. Serve the roast chicken with peas, gravy and maybe a dressed green salad.
Use either sour milk or add lemon juice to milk to sour it. Add baking soda to the milk. Mash bananas. Cream margarine and sugar. Add eggs and vanilla. Blend in banana followed by the sour milk. Add flour and baking powder. Can either bake as cupcakes or a larger cake. Bake at a 350° oven until lightly browned (about 40 minutes).
Pour coconut milk, cow milk into the pot, add cinnamon. Pour oat flakes, according to preferences (I add 3 tbsp). . Bring to the boil, reduce heat and cook 3-4 minutes. Take your porridge off the heat, add honey and butter, cover and leave it aside. Melt butter in a pan, add honey. When it starts to caramelise, add mango and stir about 4 minutes. Stir Your porridge and put it into the bowls. Serve with mango. Enjoy Your meal!
In a small bowl, combine garlic, salt, pepper, ginger, almond meal, coriander, cinnamon, cummin, and laos if used. Mix to a paste, adding a little oil if necessary. Rub paste into the chicken and set aside whilst you cook the onions. Heat the oil in a frying pan and cook the chillies and onions slowly until golden brown. Add the spiced chicken and cook until it changes colour. Add the coconut milk, curry leaves and lemon grass or rind and stir until it comes to the boil. Reduce heat and cook for 30 minutes or until the chicken is cooked and tender. Remove from the heat and add the lemon juice and season to taste with extra salt if necessary.
Make dressing according to instructions, set aside. Clean the chicken of any extra fat. Slice the breast down the side to make a pocket. Combine the pineapple and stuffing in a bowl. Put the stuffing inside the pocket of the chicken ,salt and pepper the outside of the breast and secure with poultry pins.Bake at 350 for 40-50 minutes. If you have any juice from the pineapple, put that in the bottom of the baking dish.
Drain and rinse kidney beans. Set aside. Bring water to a boil, then add the rice, cover, and cook over low heat for about 25 minutes. Stir and fluff the cooked rice, cover, and set aside. Meanwhile, make the dressing by whisking together the olive oil, lemon juice and vinegar. Add the garlic, sugar, salt and pepper, and whisk again until smooth and a thick consistancy is achieved. Whisk in dill, and set aside. Combine the cooked rice with the red pepper, green onions, fennel and beans. Pour on the dressing and toss well. Add the cheese and the peas and toss again. Refrigerate for 4 hours or overnight to let the flavors meld. Allow to sit at room temperature for half an hour before serving.
Preheat oven to 350 degrees F. Spray a 7- x 11-inch baking dish with cooking spray. Cook onions and ham in the butter until onion is tender but not browned. Add soup, milk and 1 cup (more, if desired) of the cheese. Stir until the cheese melts. Remove from heat and add drained macaroni. Mix gently but well and pour intoo prepared baking dish. Sprinkle with remaining cheese and crumbs. Bake in preheated oven until bubbly hot all throughout, about 30 minutes.
Place pork in a greased 11" X 7" X 2" baking dish and rub meat with the oil. Sprinkle with oregano and cumin. Bake, uncovered, at 400 degrees for 25 minutes or until a meat thermometer reaches 160 degrees. Let meat stand 10 minutes before slicing. In a bowl, combine salsa ingredients and serve with the pork. Enjoy!
cut pecan in half, mix all ingrediants except for pecans and shell (of course). in a med. size bowl on med. speed until smooth. put all pecans in shell and pour mixture over pecans. heat oven on bake at 375*.
Preheat the oven and thoroughly grease the muffin pans. Blend the potato, milk, eggs and yoghurt or sour cream together. Stir in the chopped spring onion and ham or bacon. Fold the flour and salt into the wet mixture until all ingredients are just incorporated. Place in the prepared muffin pans and bake at 200 degrees C for 20 to 25 minutes.
For the dough: Sift the flour. Place the flour and salt in a large bowl. Mix. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Next add approximately 1/2 of the egg yolk and the water. Mix well with your hands. Try to work quickly. Wrap the dough in plastic wrap and chill for 10 -15 minutes. Now take the chilled dough and roll out into a large square that is about 1/8 inch thick, using a rolling pin. Cut it into 12 round shapes (diameter 2 inches) using a pastry cutter or cookie cutter. Next take 6 of the rounds and, using a sharp knife, make straight little cuts in towards the center of the circle (don't cut all the way through the circle - you are cutting about a half inch in towards the center, kind of like bicycle wheel spokes). Then take each of the 6 cut circles and place one on top of each of the uncut dough rounds (so you have a solid round underneath, and a bicycle wheel cut round on top). You can brush a little water in the center of the plain round first, in order to help the two pieces stick together. If needed, you can also place a wooden round stick through the center of the spoke round and the bottom one, to make them stay together. After that deep fry them in hot oil (over medium heat), until they are golden brown . Remove them from the oil onto absorbent paper to drain for a minute or two. As it fries, the top round should puff up like flower petals. For the meringue: Place the egg white and sugar in a bowl and whip the mixture using an electric hand mixer. After 5 minutes of whipping, add food coloring. Continue to beat the mixture until stiff and standing in peaks. After that take the cooled flower shaped pastries and get them ready to fill. Next put the meringue in a pastry bag with a piping tip and pipe the filling into the center of the appetizer. Next sprinkle some colored candy on top, if desired. I've done this in the photo above. Serve and enjoy.
Combine the chipotle with adobo sauce, marmalade, chili powder, garlic powder, vinegar, honey, chicken broth, and oil. Wash chicken and pat dry; sprinkle with salt and pepper. Arrange the chicken breasts in the slow cooker; pour marmalade mixer over all. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through. Put the chicken breasts on a plate; cover and keep warm. Pour the liquids into a saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 5 to 7 minutes, until slightly reduced. Combine the cornstarch with cold water until smooth; stir into the sauce and continue cooking, stirring, for about 1 minute longer, or until thickened. Serve the chicken with the thickened sauce.
Set oven to 350 degrees. Butter a small casserole dish. In a large bowl combine flour and sugar, add in the softened butter; mix to completely combine. In a medium bowl beat the egg yolks and half and half milk until smooth. Stir in lemon zest and juice. Beat the egg whites until stiff, then fold into the batter. Pour into baking dish and set the dish in a pan of hot water. Bake for about 35-40 minutes, or until the top is golden brown. Serve topped with whipped cream.
Combine mayonnaise and cheese. Spread on chicken then sprinkle with bread crumbs. Bake at 450° F for 20 mins or until thoroughly cooked.
Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours. Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go! Enjoy! If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients. Simmer for at least an hour so that the flavors mix together.
Preheat oven to 350°F Butter or coat with cooking spray a 13x9 inch baking dish. For the crust: In a food processor, add all the ingredients and pulse a few times. Pat the crust into the bottom of the prepared dish. Bake for 10-12 minutes or until golden brown. Let cool. Cut the plums in half and remove the pit, cut the bananas in small slices, sprinkle with a Tb of sugar, set aside. For the Cake: Mix the flour, cornstarch, baking powder and salt together and set aside. In the bowl of stand mixer (or hand held mixer), cream the butter and sugar. Add the eggs, one at a time and beating well, scraping the bowl if necessary, after each addition. Add the flour mixture, alternating with the buttermilk. Spread the batter over the shortbread base. Place the plums and bananas (if using) on top of the cake in rows of 4 or so, depending on their size. Do not worry if they seem to stick out, the batter rises around them. Bake for 50-55 minutes. Ready!
Cook macaroni according to package directions until al dente. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir for 4-6 minutes or until golden brown. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in wine. Add cream, pepper and salt; bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add goat cheese; stir gently until melted. Gradually stir in the remaining cheeses; cook until melted. Remove from the heat. Drain macaroni; stir into sauce. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 15-20 minutes or until lightly browned. Meanwhile, in a small nonstick skillet, cook prosciutto over medium heat for 5-7 minutes or until crisp, stirring frequently. Sprinkle over macaroni just before serving.
Place all salad ingredients in a large salad bowl; toss lightly. In a small bowl, beat together the dressing ingredients until smooth. Pour dressing over salad and gently toss to coat well.
Brownie Directions. In a food processor, mix all brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds. Add the chips in and stir well. Spread into the 8x8 baking dish. Cook for 20 minutes, until toothpick comes out clean. Cool for about 1 hour in dish at room temperature. Frosting Directions. Preheat oven to 350°. Lightly spray a 8x8 baking dish with nonstick cooking spray. With a whisk attachment on an electric beater and blend all ingredients until light and fluffy. Spread evenly over the top of the cooled brownies. In a microwave safe bowl, melt the 2 tbsp of chips with a 2 second spray of nonstick cooking oil. Using a spoon, swirl the chocolate on top. Allow it to set in the refrigerator for 20 minutes. Serve and enjoy. Don't forget to have seconds!
Combine ingredients in a blender or food processor and coarsely chop. Refrigerate for 2 days before serving.
Thoroughly mix all ingredients together in a jar or bowl. Cover and refridgerate overnight, to meld flavors.
Pre-heat the oven to 375 degrees. Thaw the spinach and squeeze out the excess water and combine with the coconut cream and Feta cheese. Lay out the filet and try to even out the thickness over the entire surface area. Gently pound the filet to accomplish this. Butterfly the filet if it is too thick to pound out. Place the spinach mixture in a line across the middle of the filet and roll it up like a jelly roll. Suture it closed with toothpicks. Roll the log in the crushed cashews. Put the oil in a skillet and bring to smoking heat. Sear the filet to a light brown on all sides. Transfer the skillet (and fish) to the oven and bake for 12 minutes. Serve with the Maggi after resting for 3 or 4 minutes.
Mix together all ingredients except crackers and pour into a Pyrex, or other glass baking dish. Sprinkle with crushed cracker crumbs. Bake at 350 for 1 hour or until firm. Do not over cook or it will be dry.
Cook rice and oatmeal, allow to cool. Mix all ingredients as evenly as possible. Spray 12.5 x 18.5 baking pan with cooking spray and spread mixture into pan. Bake at 350 degrees for 90 minutes. Cool. Cut into 32 pieces. Place each section into sandwich bag. Freeze.
Spread cream cheese in light to moderate thickness, depending on how much you like cream cheese. (This taste great with non-fat or low-fat cream cheese as well). Spread thin layer of Salsa over cheese. Layer with sliced olives. Roll tortillas and slice into appetizer sized pieces (approx 1/2 inch). Enjoy!
Combine all ingredients in a large pot (at least 4 quarts). Bring soup to a boil, stirring several times so bottom doesn't burn. Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes. Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
Core and wedge apples. Combine apples, grapes, and mandarin oranges in medium bowl. Add marshmallows, yogurt and lime zest; mix gently. Sprinkle nuts over top. Cover; refrigerate until ready to serve.
Preheat oven to 450°F Toss asparagus, lemon slices, oil, oregano, salt and pepper on a large rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, 13 to 15 minutes. Serve hot or at room temperature.
1) Mix flour, sugar, and cocoa powder in the mug. 2) Add egg and mix well. 3) Add in milk, oil and vanilla. 4) Stir in Chocolate chips. 5) Put in microwave for 1 1/2 minutes DO NOT OVERBAKE. 6) Turn mug upside down on dish to get cake out.
Put all ingredients into an uncovered deep saucepan and simmer for about 2 hours. Keep mashing down. Pour into a bowl and let sit overnight. Skim off any excess fat and spread for sandwhiches.
Place in a big bowl lettuce, arugula leafs, chopped red pepper and red onion (cut into circles). Make the dressing for the salad by mixing olive oil, lemon and salt. Stir it well and pour it into the bowl. Mix it with the ingredients in the bowl. Take tuna out of the can and place it inside the bowl. Add olives and sprinkle the salad with flax seed. It's time to relax now and enjoy your salad!
Place chicken breasts between two pieces of plastic wrap and pound out to 1/2" thickness using a mallet or rolling pin. Combine bread crumbs, 1/4 cup parmesan, oregano, basil and cayenne in a pie plate. Coat each breast in the flour, shaking off any excess flour. Dip each breast in the egg and then into the bread crumb mixture. Set coated chicken aside on a plate. Heat oil in a large non-stick skillet. Carefully add chicken to pan, cooking two pieces at a time. Cook until golden on both sides. Spread one cup of the tomato sauce in the bottom of a baking dish and top with golden chicken breasts. Top each breast with the remaining sauce and sprinkle with mozzarella and parmesan cheeses. Bake in a 375 degree oven for 20 minutes or until cheese is bubbly. Serve hot with spaghetti and tomato sauce.
Combine sherry, 2 ts cornstarch and 1/2 ts sugar in a medium bowl; stir in shrimp until well coated. Cover and refrigerate for 30 minutes. Meanwhile combine soy sauce, water, vinegar and remaining cornstarch and sugar; set aside. Heat oil in wok over high heat; add green onions, ginger and garlic and stir fry for 30 seconds. Add shrimp and stir fry for 3 minutes or until pink. Pour in soy sauce mixture; cook and stir until sauce thickens. Garnish as desired.
Rinse pork chops and pat dry. In one bowl whip together eggs and milk, in another bowl combine flour, salt, and pepper. Dredge pork chops in egg mixture then in flour mixture. Pat flour onto pork chops with a fork. Add pork chops to hot oil, cook until done, about 20 minutes on each side. Remove pork chops and drain oil. Put pork chops back into pan and add soup, cover until thoroughly heated. Enjoy!
Combine the beans, tomato juice, carrots, celery, garlic, bay leaves, and spices. Cut the sausages in half lengthwise and slice, stir into beans. Place the frozen chicken thighs on top of the bean mixture. Cover; cook on low-heat for 8 to 10 hours. Remove bay leaves, stir, adjust seasonings as desired and serve.
Heat olive oil over medium heat. Add the Canadian bacon and cook until lightly browned. Remove and set aside. In a bowl, whisk the eggs with the water and chives, along with a couple pinches of salt and some pepper. Melt the butter in an 8 inch skillet over med-high heat. When it has stopped foaming swirl the butter to coat the bottom of the pan and pour in the egg mixture. Using the back of a fork and keeping it flat on the bottom of the pan, lightly scramble the eggs, using small circular motions. As the mixture firms, hold some eggs back from the side of the pan and tilt the pan to spread the eggs over the bottom. Scatter the Gruyere over the omelette, leaving a margin around the edges. Add the Canadian Bacon. Using a spatula, lift 1/3 of the omelette and fold it over the center. Tilt the pan toward the plate so that 1/3 of the omelette hangs over the edge. Invert the pan, using the spatula for support, so that it flips neatly over itself out of the pan. To Serve, garnish with more chopped chives if desired and serve immediately with some sliced tomatoes.
Preheat oven to 300*. Mix cake mix, sugar, buttermilk, oil and eggs togehter. Pour into a greased and floured 9 X 13 inch dish. Mix together brown sugar, cinnamon and nuts. Swirl into cake mixture and bake for 1 hour. While cake is baking, mix togehter powered sugar, milk and vanilla. When cake is cooked and still hot, pour icing over cake. This taste best while warm.
Preheat the oven to moderately hot 200°C (400°F ) and thoroughly grease a one litre gratin dish or similar size baking dish. Peel and thinly slice the potatoes. Arrange the potatoes in the base of the dish- overlap them and arrange evenly. Add a little crushed garlic and season with salt and pepper whilst layering the potatoes. Pour over the stock and bake uncovered for one hour, or until the potato is tender and the top crisp and brown. Variation- sprinkle with a grated cheese and either grill or return to the oven until the cheese has melted. For Vegetarian option omit the chicken broth.
In a saucepan, warm the oil. Stir in the onions, garlic, and chiles. Cover and cook on low heat, stirring frequently, until the onions are tender, about 8 minutes. Add the paprika, cumin, thyme, celery, bell peppers, and 3 cups of the water or stock. Bring to a simmer, cover,and cook for about 5 minutes. Add the okra, black-eyed peas, white beans, brown sugar, and tomatoes and simmer for another 5 minutes, or until the vegetables are tender. In a small bowl, whisk together the cornmeal and the remaining 3 tbls. of water or stock and stir into the gumbo. Simmer for 5 to 10 minutes, until the cornmeal is cooked and the gumbo thickens slightly. Add the parsley, lemon juice, and salt and pepper.
Place rack in the center position in the oven and preheat the oven to 350. Lightly mist a 12 cup Bundt pan or 2 loaf tins with vegetable oil spray, then dust with flour. Shake out the excess flour. For the filling, combine the brownsugar, cinnamon, and chopped nuts. Stir until well mixed. Set aside. Place the cake ingredients in a large bowl. Blend, with an electric mixer on low speed, for 1 minute. Stop mixer and scrape down sides of bowl. Increase speed to medium and beat for 2 minutes. Pour 1/3 of the batter into prepared pan (s). Scatter 1/2 of the filling over the batter. Pour another 1/3 batter over the filling. Scatter the remaining filling over the batter. Pour last 1/3 of batter over filling and smooth out surface. Place pan in the oven. Bake the cake (s) until golden brown and cake (s) spring back when lightly pressed with a finger, 55 to 60 minutes. Remove the pan (s) from the oven and place on a cooling rack for 20 minutes. Run a long sharp knife around the edge of the cake (s) and invert onto a rack. Allow to cool completely. 30 minutes more. Meanwhile, prepare the glaze. Place the glaze ingredients in a small bowl and stir until smooth. Spoon glaze over the top of cooled cake so that it drizzles down the sides. Slice and serve. Store covered. Will keep up to a week at room temperature. Will heep frozen for 6 months.
Preheat oven to 400F; in a 12-cup muffin pan, place paper liners in 10 cups and set aside. In a small bowl, dissolve instant coffee in hot water. In a large bowl, crack egg and whisk; stir in oil, milk, vanilla, and coffee mixture; combine well. In an another small bowl, combine dry ingredients. Gently fold dry ingredients into coffee mixture, just until mixed; do not overbeat. Spoon batter into the 10 paper liners and decorate the top of each muffin with a few chopped almonds, if desired. In the two unused muffin pans, place some water so they won't burn. Place in preheated oven and bake for 25 minutes. Remove from pan and cool on rack.
Divide the spinach among four salad plates. Top with sliced bananas, strawberries and walnuts. Serve with dressing, to taste.
Combine the quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed. (If using couscous, simply prepare according to directions on package.). In a medium bowl, combine cooked quinoa (or couscous), dried berries, green beans, nuts, and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa/couscous mixture. Toss until well blended. Season with salt and pepper, to taste. Chill in the refrigerator for at least 30 minutes before serving.
Brown cubed chicken pieces in a saute pan with 2tbs oil until cooked through. In a large bowl, combine cooked and slightly cooled ramen noodles, coleslaw mix, carrot, celery. Toss well. Add cooked, diced chicken. In a separate bowl, whisk together remaining vegetable oil, vinegar, soy sauce, brown sugar and garlic powder. Pour sauce over salad and toss well to combine. Refrigerate at least 1 hour before serving. *Omit the chicken for a summer-safe salad. *This sauce is very all-purpose, so you can change up the meats (chicken, steak, cubed fish, tofu) and the veggies (snowpeas, corn, broccoli) and event the noodles (shrimp-flavored).
Scrub potatoes and cut into 1 1/2 to 2" pieces. Put in pot and cover with cold water. Bring to a boil and cook until fork tender. While they are cooking, put celery and onion in large tupperware container. Add drained and rinsed potatoes. Add remaining ingredients. Mix well and refrigerate overnight in sealed container.