HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all dry ingredient together. Mix all wet ingredients together. Pour wet ingredients over dry ingredients and mix well. Form into shapes. Refrigerate.
Preheat oven to 400. Butter baking dish. Steam carrots until almost tender. Melt butter. Cook onion and celery. Mix with. carrots. Combine cheese and flour. Toss. Stir in cream. Combine with carrots/vegetables. Sprinkle stuffing mix over top. Bake uncovered until bubbly, about 20 minutes.
Preheat oven to 160 degree C (320 degree F). Grease pavlova plate (or baking/cookie sheet will do) well, sprinkle liberally with cornflour , shaking off excess. Combine all ingredient for pavlova into a small mixing bowl of mixer and beat at high speed for 15 minutes. Place meringue in centre of greased plate and spread over plate (in a 8 to 9 inch circle) or if preferred pipe onto the plate making it slightly thicker at the edges, so a dip is formed for filling. Bake for 15 minutes at 160 degree C (320 degree F), lower temperature to 110 degree C (210 degree F) and bake for a further 30 minutes. LET PAVLOVA GO COLD IN THE OVEN (DO NOT REMOVE TILL COLD). Fill with whipped cream and decorate with sliced seasonal fruit of choice (eg bananas, kiwifruit, berries and passionfruit are some suggestions).
In large bowl, mix all dry ingredients. Add rest of ingredients and lightly mix, but mix well, with hands. Form into 20 meatballs. Place them on lightly oiled cookie sheet. Sprinkle tops lightly with coarse ground pepper. Bake in 400° over for 20-25 minutes. *Mine always take 22 minutes in my oven. If they are still just a little pink inside, it's ok if they are to simmer in a sauce, otherwise bake til done. Simmer in spaghetti sauce on low for 5-10 minutes. *You can omit the parmesan and use parsley instead if italian seasoning, and use these meatballs for other recipes.
Preheat oven to 350. Cook rice according to package directions. While hot stir in vermouth. Cool to room temperature. Melt butter in saucepan. Add onions. Cook until soft but not brown. Add mushrooms and saute an additional 5 minutes. Stir into cooled rice. Add eggs, salt and pepper. Turn into baking dish and bake 30 minutes. Garish with raw mushrooms.
Stir together first five ingredients; set aside. Cream butter and sugar until light and fluffy. Beat in applesauce; mixture will look curdled. Beat in flour mixture until well-blended. Drop by teaspoonsful on greased cookie sheets. Bake in preheated 375 degree oven for 12-15 minutes or until browned around edges and top springs back when lightly pressed. Cool on wire racks.
Mix together lemon juice, Dijon mustard and spices in a bowl. Pour over chicken in a shallow baking dish and turn to coat. Marinate in refrigerator covered for 2-4 hours. Grill on BBQ or in oven on broil.
Mix together and cook in crock pot on low for 4-6 hours. Serve on hamburger buns or bread. May be frozen.
Preheat the oven to 350 Degrees F. Wash and dry the zucchini, and cut them in half. Cut off the stem end. Using a sharp, small spoon, scoop out the center of each half leaving at least 1/2 inch shell all around. Complete all of the zucchini halves in this fashion, setting aside the center. Take half of the center pulp and chop it finely. Use the other half for another purpose. Heat the olive oil in a frying pan, and cook the zucchini pulp, pancetta, onion, and garlic until the pancetta begins to brown and the vegetables are soft. Add the bread cubes and cook another few minutes until they begin to brown. Remove and let cool to room temperature. Add the parmesan, salt, pepper and parsley to the stuffing mixture and stir well to combine. Place the zucchini boats in a shallow casserole dish and divide the stuffing equally between each mounding it slightly on top. Pour in the cup of wine into the dish, cover and bake for 20 minutes. Remove the cover and bake an additional 20 minutes or until the zucchini boat is fork tender and lightly browned on top.
Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish. Begin to heat the olive oil in a 12 inch saute pan on med-high. Pound the chicken to about 1/4 inch thickness. While oil is getting hot, lightly season both sides of the chicken breast with salt. Lightly dust the chicken breast in the flour, shake off excess flour. Place chicken in the saute pan; when the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through. When both sides are nice and brown, add white wine and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half. Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place inches a 400 degree oven for five minutes to complete cooking. Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts. Add capers to the sauce. Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.
Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling. In a aucepan, soften gelatin in lemonade concentrate; let stand for 5 minutes Stir in sugar and reserved strawberry puree. Cook and stir over medium heat until mixture comes to a boiland gelatin is dissolved. Remove from heat. Stir a small amount of filling into egg whites; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened(do NOT boil!). Remove from heat; stir in orange juice. Cover and refrigerate for 2 hours, stirring occasionally. Fold in whipped topping; spoon into crust. Cover and refrigerate for 2 hours or until set. Just before serving, garnish with half strawberries.
Heat the honey, pepper, and cinnamon stick in a small pot over low heat. When ready to serve, add the fruit to the honey mixture and toss. Put a scoop of ice cream into each serving dish and top with the honey mixture. Garnish with cookies and serve.
Cook potatoes in the skins in a pot of water until a fork easily pierces; pour off water; cool for 4-5 minutes. While the potatoes are cooking and cooling slightly, combine dressing ingredients in a small bowl; set aside. In a medium serving bowl, quickly cut potatoes into cubes. Slice onions over potatoes. Shake on some salt and pepper. Gently stir it all up. Pour dressing ingredients over the top; stir again gently. Allow to sit at room temp for about an hour to meld the flavors. LEFTOVERS: Chill. At serving time bring to room temp again.
In a mixing bowl, whisk together eggs and brown sugar. Add half-and-half and butter; whisk until well blended. In separate bowl, combine flour, baking powder, salt and pumpkin pie spice. Add egg mixture and stir just until blended. Stir in pumpkin; fold in apples and walnuts. Spoon into preheated waffle iron according to manufacturer's directions. Cook about 5 minutes or until waffles are brown and crisp. Serve with butter and maple syrup.
Preheat oven to 350 degrees. Cut circles of parchment paper to fit the bottom of 4 (5 oz) ramekins. Spray the ramekins with non-stick cooking spray and place the circles in the bottom. Mix together the flour, baking powder and salt; set aside. Cream the butter and sugar until pale and creamy; stir in vanilla. Gradually beat in beaten eggs, alternating with 1 tablespoon of flour; beating well after each addition. When the mixture is smooth, add any remaining flour and fold in gently. Add a tablespoon of water and mix to form soft dough that will drop easily off a spoon. Divide the mixture among the 4 ramekins, place on baking sheet and bake in a preheated oven for 25 minutes or until firm and golden brown. Allow the puddings to stand for 5 minutes; run a sharp knife around sides and turn out on dessert plate, discarding paper. Heat the syrup or honey and pour over the puddings; garnish with a couple of tablespoons creme fraiche or ready-made custard.
Heat oil in heavy large saucepan over medium-low heat and saute minced onion and garlic until onion is tender, about 6 minutes. Increase heat to high and add all the mushrooms, thyme and saute until mushrooms release their liquid, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer 20 minutes. **(see note at end of directions). Add spinach, parsley, salt and pepper and stir until spinach is wilted. ** At the point after simmering you can remove from heat and let cool down a bit and store in a sealed container to save to heat the next day. To finish, reheat the mixture to a simmer and then continue with the last step of adding the spinach, etc. Great idea when you have a party.
Preheat oven tp 400 degrees F. Combine flours, oats, baking powder, salt, cinnamon in a medium-large bowl. In a medium bowl, combine egg, milk, oil and honey. Mix well. Add wet ingredients to dry ingredients and stir until just moistened. Gently fold in zucchini. Fill lined or well greased muffin tins 2/3 full. bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Cool on wire rack.
Preheat grill to medium high. Tear off 4 18x12 sheets of heavy duty aluminum foil. Place 1/4 of all the ingredients on each sheet and double fold the edges. Grill uncovered, 4-6 inches from the heat source, for 30-40 minutes or until the vegetables are tender.
Place grated soap in a pot. Cover with water and simmer over medium heat until all soap is melted, stirring occasionally. Pour into 5 gallon bucket. Add washing soda and borax. Add enough hot water to fill the bucket. Stir (I use a long measuring stick, but any long stick will work). Let sit overnight to gel. Use 1 cup per load. (You can pour this into old detergent containers or leave in the bucket. Please cover with a lid if leaving in the bucket to protect children and pets.).
Beat cream cheese and extract until smooth. Gradually add confectioners sugar, beating well. Shape into 1 inch balls. Place on waxed paper-lined baking sheets. Flatten into patties. The bottom of a cup works great. Cover and refrigerate 1 hour. In microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties into melted chocolate. Place on waxed paper. Store in refrigerator. **If you decide to use coconut extract consider sprinkling flaked coconut on top of chocolate while still soft.
Using a mortar and pestle, combine the dill seeds, poppy seeds, and celery seeds; crush them together coarsely (or place the seeds between 2 sheets of waxed paper and crush them with a rolling pin). Add all the ingredients in the pan according to the order in the manufacturer's directions, adding the crushed seeds with the dry ingredients. Set crust on dark and program for the Basic cycle; press Start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Mix all ingredients together and marinate at room temperature for 1 hour. (If you want the cheese to melt more, cook over medium heat for about 10 minutes- but it is not necessary to cook the sauce). Toss with cooked pasta and sprinkle some Parmesan cheese on top.
Preheat oven to 180°C. Line a loaf tin with baking paper. In a medium saucepan, gently melt the butter and golden syrup together. In a mixer cream together egg, and sugar - mix well. Add the melted syrup mixture. Sift and mix in all other ingredients except the baking soda and milk. Mix the baking soda with the milk then gradually stir this into the mix. The mixture will be quite runny. Pour into loaf tin and cook for about 35 mins or until ready when tested with skewer.
Make the Tomato Sauce:. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Put Together the Eggplant Parmigiana:. Preheat the oven to 350 degrees F. Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels. In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Preheat Oven 425 degrees. Mix all ingredients together, except pie crust. Pour into Pie shell. Put in oven set at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 35-40 minutes longer. Do toothpick test, if it comes out clean it's done!
Mix all the marination ingredients in a big bowl evenly and add the chicken wings. Use your hand to gently massage the chicken wings with the marination to ensure the marinade covers the chicken wings evenly. If you have any excess marination on the chicken be sure to gently brush this off with your hand. Marinade the chicken wings for 1 hour at least. Heat up the oil to around 180 degrees. Deep fry the chicken wings until they have turned a light golden brown color.
Combine flour, sugar, brown sugar and salt in a large bowl. Cut in shortening, vanilla and maple flavoring until mixture resembles course crumbs. Stir in coconut. Set aside one third of mixture. To the remaining two thirds, add egg and stir until combined. Put dough into a lightly greased 17x11 jellyroll pan. Spread carefully with date filling. Sprinkle walnuts, then reserved crumb mixture. Bake at 350 degrees for 24 to 28 minutes or until lightly browned. Cut into bars when cooled. DATE FILLING: Combine dates, brown sugar, corn syrup, alt and water in medium saucepan. Heat over medium heat, stirring often, until dates are soft and mixture has a pastry like consistency. Cool.
Wash the strawberries and remove the stems. (Removing the stems first makes them too watery.) Mash the strawberries with a potato masher and measure six cups of mashed fruit (if you have less, add extra apple juice so that you have 6 cups). Combine mashed berries, Grand Marnier, apple juice and pectin in a large non-reactive saucepan and bring to a boil that cannot be stirred down. Boil for 1 minute. Skim foam and discard. Add sugar all at once and return to a boil, stirring constantly. Boil hard for 1 minute. Ladle or pour hot jam into hot jars, set lids and process for 10 minutes.
Add oil to a large dutch oven over medium heat. Sprinkle the flour over the meat and toss to evenly coat cubes with flour. Brown half of the coated meat in hot oil. Remove from pan. Brown the remaining meat and remove. Set aside. In the same pan, brown the onion and garlic, adding more oil, if necessary. Drain off any excess fat. Return all meat to the pot. Stir in the broth, wine, marjoram, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender. When meat is tender, remove with a slotted spoon and set aside to cool briefly. In the meantime, stir noodles into broth. Bring to a boil; reduce heat to low. Shred beef and add back to pot with noodles. Cook, uncovered, for about 30 minutes or until noodles are tender and mixture is thick. Add additional broth or water if necessary (if noodles are absorbing it all).
Set the oven to 180C/350F and prepare 2 7inch round cake pans by covering the base with greaseproof paper lightly greasing on both sides. Sift dry ingredients into a large mixing bowl. Dry the pineapple between pieces of kitchen roll, and put along with the lemon rind, carrot and raisins into the large bowl with the dry ingredients coating everything evenly with the flour mixture (best to use your hands). Beat the eggs into the oil and milk and add the vanilla essence. Pour onto dry ingredients and mix lightly but thoroughly making sure all ingredients are incorporated. Divide evenly between cake pans and bake for 25 minutes or until a toothpick or skewer comes out clean when inserted. Leave to cool in the pan for 10mins before transferring to a wire rack to cool completely. Make the icing by beating together the cream cheese, sugar and lemon juice until smooth. Spread a very thin layer in the middle of the cake, and use the rest to ice the top. Put the orange rind in the middle of the cake as decoration.
Melt peanut butter, chocolate, and butterscotch chips in microwave or on medium low heat on the stove. Pour over the cereal. Mix well and drop by spoonfuls onto a greased cookie sheet, or press evenly into a 9x9" pan. Refrigerate until firm. If pressed in a pan, cut into bars.
Peel the potatoes and slice thinly, cutting lengthways. The quickest way to do this is with a mandoline- a blade set in a wood or steel frame- or with the slicer attachment of your food processor. Rinse the potatoes and shake dry. Place the creme fraiche or cream in a heavy-bottomed saucepan, big enough for both the potatoes and the cream. Gently melt the cream. Stir in the spring onions and season with half a teaspoon of salt and a generous grating of pepper. Add the potatoes and stir them around thoroughly so all the slices are coated with cream. Cover the pan and cook, stirring occasionally and checking that the bottom slices aren't sticking and burning, for 15 minutes. Remove the lid. The potatoes will now be almost cooked and there will be far more sauce. Give everything a good stir and remove from the heat. Preheat the oven to 360F or 180 degrees C. Smear a 1. 5 to two-litre capacity gratin dish with the butter. Whisk the egg yolks with the milk. Chop the dill. Add one third of the potato mixture to the buttered dish and smooth it out. Scatter half the dill over the potatoes, season again with salt and pepper and then cover with half the smoked salmon. Dribble over half the egg mixture. Make another layer exactly the same and then finish the pie with potato, arranging the top so the surface is smooth. Place the dish in the oven and cook for 25 minutes until the top is patched with brown and the pie is cooked through, the potato and salmon held in a creamy, dill custard.
Mix all dip ingredients together in baking dish. Bake at 350 for 30 minutes. Serve warm with crackers or tortilla chips.
Preheat oven to 350-375°. Marinate the chicken breast in homemade or prepare Italian dressing for at least 30 min to an hour. Coat both sides of chicken with salt and pepper, honey and mustard. Wrap in foil, poking a few holes with a fork on the top to allow steam to escape. Coat carrots in honey. Sprinkle with brown sugar, salt, and pepper. Toss to evenly coat. Wrap securely in foil, poking holes to allow steam to escape. Bake both chicken and carrots packets, side-by-side for 45 minutes, ovens vary. Note: Slice thickest part of chicken, and if juices run clear, it's done.
Brown hamburger. Add Italian spice, oregano, onion, green pepper, celery, garlic, salt and pepper, tomato paste, and pasta sauce. In small bowl, combine, cottage cheese, parsley, egg and Parmesan cheese. Mix well. Layer bottom of lasagne dish with 3 cooked noodles, top with hamburger mix. Place 3 more noodles on top. Cover with cottage cheese mixture. Place 3 more noodles on top and cover with grated cheese. Bake at 350°F for 45 minutes to an hour. Note* After baking let stand 1/2 hour before cutting. It comes out in one piece. Also tastes better if made the day before.
Preheat oven to 350°F Line a large baking sheet with a Silpat baking mat or parchment paper and set aside. In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside. In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients. Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt. Bake cookies for 10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely. Note-I buy the Kraft Caramel Bits at Target. If you can't find Kraft Caramel Bits, you can use caramel squares. Just chop them up into pieces.
Boil noodles according to package directions. Meanwhile brown beef and onion till cooked. Drain off fat. Add Sloppy Joe sauce and soup to meat. Stir to combine well. Add mushrooms. Cook til bubbly. Combine cooked and drained noodles with meat mixture. Stir well. Place mixture in greased 2 qt. casserole. Sprinkle top with cheese. Bake at 350 for 25 minutes or until cheese is melted and casserole is heated through.
Unroll beef and wipe with a clean cloth or paper towel. Finely chop one of the onions and sprinkle over beef. Cover with bacon rashers trimmed of fat, and re-roll beef. Tie or skewer securely. Chop garlic finely and place in a bowl with vinegar, and salt and pepper to taste. Stand beef in bowl for 5 minutes, turn beef and stand a further five minutes. Drain remaining marinade and reserve. Heat 1 tablespoon olive oil in a griddle, and sear beef on all sides until browned. Place beef in a baking dish with the extra tablespoon of olive oil, cover and cook in a hot oven (450 degree F) for 15 minutes. Remove from oven and pour red wine and reserved marinade over meat. Return to oven, reduce heat to 400 degrees, cover loosely with foil and cook for 1 1/4 hours, basting several times. Cut remaining two onions in half and place with tomatoes around joint, and bake uncovered for a further 30 minutes. Add a splash of water to pan if necessary. Beef should be moist and tender with a rich brown gravy. Serve with roasted vegetables.