HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees. Place butter on a 15 1/2 x 10 1/2-inch jellyroll pan; place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture onto. jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp. Serve warm or at room temperature. Store cooled in air-tight containers up to 2 weeks.
cut up ham into bite size chunks dice onion and leeks. add oil to large soup pot and fry over medium heat until golden then add the diced ham and fry until it changes color. grate rutabaga and carrots (i use my food processor) add to cooking mixture add chicken stock paste (cubes or fresh stock can be used. if using fresh stock decrease water amount) salt, pepper and garlic powder. cover mixture with half of the water, stir and let simmer for 30 minutes. taste to see if you need to add more salt or pepper add red lentils and rest of the water ( a bit more water if needed ) and simmer for another 30 mins until lentils are soft. Can be made ahead and frozen Serve with thick cut home made bread and you have a Scottish favorate.
Allow cream cheese to stand at room temperature to soften. Mash with a fork and work in the orange juice. Flavour with salt and icing sugar and blend in the sherry.
Trim any fat from meat. Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side. Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle. (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle. Spread mustard evenly over tenderloin. Stir together spinach, herbs, bread crumbs, and egg white in a medium bowl. Spoon evenly over pork. Roll tenderloin up jelly-roll style, beginning at narrow end. Tie meat with string, first at center, then at 1-inch intervals. Place meat on rack in a shallow roasting pan. Brush oil over meat. Sprinkle with pepper. Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear. Transfer to a warm platter. Remove strings; keep warm while preparing sauce. To serve, cut tenderloin into 12 slices. Spoon Mustard Sauce over each serving. Sprinkle with chives if desired. Mustard Sauce: In small saucepan combine sour cream, mayonnaise, Dijon style mustard, and honey. Cook over low heat for 2 to 3 minutes or just until heated through. Do not boil. Serve immediately with pork slices.
In a skillet, melt butte and oil over medium heat. Saute chicken until no pink remains. Add rice, water, lemon juice and rosemary. Bring to a boil. Reduce heat, cover and simmer about 4 minutes. Add spinach leaves, recover and simmer 6 minutes. Take off the heat, stir in cream and parsley.
Make sure that you thaw the pastry according to package directions. In small bowl, combine softened cream cheese and sugar and mix well to blend. Roll one sheet of the thawed puff pastry into a 14x10" rectangle. Spread with half of the cream cheese mixture, leaving a 1" border on one long side of the dough. Sprinkle cream cheese filling with half of the chocolate chips. Roll up pastry, starting at long side, and finishing at the side with the uncovered border of pastry. Brush this edge with a bit of water, and seal pastry by pinching gently. Repeat with remaining sheet of pastry and remaining ingredients. Cover and chill rolls for at least 1 hour. When ready to bake, preheat oven to 375°F. Line cookie sheets with foil or parchment paper. Cut rolls into 1" thick slices using dental floss or thread, and place cut side up on prepared cookie sheets. Bake for 20-25 minutes until pastry is golden brown. Let cookies cool for 2 minutes on cookie sheets. Remove to wire racks to finish cooling.
In large fry pan heat oil. Add corn and cook until it browns a little. The carmelizing of the corn makes a difference in the taste. Quarter zucchini lengthwise and chop into small pieces. Chop tomato in small pieces. Once corn is nicely browned, add zucchini, tomato and spices. Cover with lid, reduce heat, and cook just until zucchini begins to become tender.
Preheat oven to 400°F. Prepare a 9" x 9" oven-proof casserole dish by rubbing inside with butter. In a frying pan on medium-high heat, add 2 tablespoons of olive oil, then add pork chops and sear for about 3 minutes on each side until lightly browned. Transfer the pork chops to the prepared casserole dish in a single layer. In a mixing bowl, whisk together, mushroom soup, whole milk, padano cheese, salt, Sambal Oelek and freshly grated nutmeg. Pour mixture over the pork chops. Sprinkle the sliced onion over the top, then sprinkle with the grated potato over the top. Layer the julienned sweet red pepper over the top. Cover tightly with aluminum foil. Bake in preheated 400 F oven for 30 minutes. Reduce heat to 375 F and continue to cook covered, for another 15 minutes. Serve over cooked rice if desired. You can double this recipe but will require a larger casserole dish.
Preheat oven to 350°F. Spoon 1/2 cup marinara sauce into an 8" square baking dish to cover bottom, and set aside. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; saute 4 minutes or until tender. Stir in sausage; cook 2 minutes. Add mushrooms, zucchini, garlic and Italian seasononing; saute 2 minutes or until mushrooms are tender, stirring frequently. Add marinara sauce; reduce heat, and simmer 10 minutes. Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top the polenta with remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese. Cover and bake for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes. Serve with a nice Chianti or other robust red wine.
Preheat oven to 350°F. Spray bottom and sides of a 9x12 inch baking dish with non-stick cooking spray. Place cream, half-and-half, salt and pepper in a heavy sauce pan and bring to a simmer over medium high heat. Place jalapeno, leeks and cheese in a large mixing bowl, add cream and mix thoroughly. Add potatoes and mix. Spread potato mixture evenly in prepared baking dish, cover tightly with foil and bake 45 minutes. Remove foil and bake 15 minutes or until browned and potatoes are tender.
Put all the ingredients for the braising liquid into a food processor and process until smooth. Leave until ready to use. Heat oil in large skillet. In a shallow dish, mix the flour with the salt and pepper. Dredge the steaks in the seasoned flour and fry 2-3 minutes each side. Carefully pour the liquid over the steaks, cover and turn down heat. Simmer for 90 minutes. Remove steaks to serving dish and pour sauce over. Serve and enjoy!
Roll meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms in oil for 5 minutes. Add meat and brown. Remove meat, mushrooms and onions from pan. Add remaining flour to drippings in pan. Add Worcestershire and broth. Cook until thickened. Add sour cream. Heat until gravy simmers. Add cooked moose and vegetables and reheat. Serve over noodles or rice.
Cover chickpeas with water and simmer 10-15 minutes or until just tender. Meanwhile, prepare the rice. In a saucepan, heat 2 tablespoons of oil. Add garlic and fry 2 minutes. Stir in rice and stir-fry 3 to 4 minutes, then stir in 1-1/4 cups stock or water. Simmer 10 minutes, then add another 1-1/4 cups stock or water. Continue cooking 10 to 12 minutes or until liquid is absorbed and rice is tender. Drain chickpeas. In a skillet, pour enough oil to just cover the bottom. Add chickpeas and fry, stirring frequently, until golden-brown. Remove chick peas with slotted spoon and stir into rice. Serve topped with tomato sauce.
Mix all ingredients together in large bowl. Let stand in fridge for 30 minutes to slightly set. Form patties grill over low to med low heat to keep from burning. Cook well done. Serve with mayo mixture, lettuce, and tomato. Enjoy!
Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil, add the asparagus and cook until crisp-tender. Drain the asparagus and plunge into the ice bath for 1 minute, then drain and set aside. Whisk together the orange juice and olive oil. Toss the asparagus, blue cheese and oranges together and drizzle over the dressing. Toss gently and sprinkle with salt to taste.
Prepare the dark chocolate brownie mix as directed on the package. When they are just done, remove from the oven, sprinkle with the peanut butter chips, cover with a cookie sheet and let sit for 5 minutes; remove cookie sheet and spread melted peanut butter chips over the brownies. Let cool until the peanut butter chips are firm enough to not get messed up when you frost them (put them in the refrigerator for a little while if necessary). When cool, frost with the cream cheese frosting and let sit at room temperature, uncovered, overnight so the flavors blend and the top of the frosting dries to a bit of a crust. Serve at room temperature. This is so good! *NOTE:These ingredients are to be used to prepare the dark chocolate brownie mix; if your mix calls for different amounts, use the package directions.
Sift flour, salt and baking powder into a medium mixing bowl. Combine butter, milk and egg. Stir into dry ingredients. Add vanilla (unless using flavored applesauce) and applesauce; beat well. Spoon batter into a hot, well greased griddle.
In a small bowl, combine dressing ingredients; mix well. In large serving bowl, combine remaining ingredients. Pour dressing over salad; toss to coat. Serve immediately.
Pour the Soya beans into boiling water & blanch for 1 minute (do not over cook). Heat a lightly oiled skillet. Add all the ingredients, including the blanched soya beans and stir fry for apprx 6-8 minutes. Serve.
Rinse chicken, cut off excess fat, cut any very big pieces in half. Combine Buttermilk, a few squirts of Tabasco Sauce and eggs in a bowl; whisk to blend well. (Tip: Marinating for a few hours in the Buttermilk mixture gives the chicken more flavour). In a large container with a lid, combine and sift the flour and dry ingredients. (Tip: I use a coffee grinder to powder the herbs to help release their flavour!). Dip the pieces of chicken in the Buttermilk mixture; let excess drip off back into the bowl. Then put a few chicken pieces in the dry ingredients container, put the lid on and shake to coat thoroughly (a plastic bag would probably work just as well but I like to think I'm getting some use out of Shirl's Tupperware). Place coated pieces on a rack and repeat with remaining chicken pieces. Leave them for about 30 minutes for the coating to get nice and moist. Heat oil in fry pan to 6 o'clock position on stove top element control. When oil is hot, but not smoking, fry chicken, a few pieces at a time until only light brown on both sides (don't crowd that pan). After frying each batch, place them on a rack in a 160°(about 320F) oven (don't forget to put a tray under the rack to catch the drips!). This process is important, as it both drains excess oil from the chicken as well as finishes cooking it in a very effective salute to healthy cooking! Chicken breasts will take a little less time than boney pieces - thighs take the longest, so cook thighs and legs first. That way they will spend a bit longer in the oven than the breasts. Pierce with a fork to see if juices run clear to check for doneness. The end result is simply fantastic.
Dissolve gelatin in cold water. Dissolve bouillon cubes in boiling water. Bring chicken bouillon to a boil. Add gelatin and stir to dissolve. Allow mixture to cool. Blend remaining ingredients and combine with cooled gelatin mixture. Use blender for a smooth consistency. Pour in 5-cup mold and chill. Serve with melba toast or crackers.
Mix together the beaten egg, sugar and vanilla well.]. Mix in the whipping cream. Add dry ingredients to the wet ingredients and beat until smooth. When krumkake iron is hot, put 1 teaspoon of batter on the iron and bake until light brown. Roll the cookie into a cone immediately while krumkake is still hot. When completely cooled store them in a air tight container. To serve lay the cookies next to a bowl of whipped cream which has the 2 Tablespoons of Cloudberries folded into it. Each person fills their cone with their desired amount of the creme mixture. OPTION: Sometimes when my sister has been unable to purchase cloudberries she has used either fresh raspberries or raspberry jam. I personally prefer the raspberries.
Heat the margarine or oil in a wide non-stick pan. Roast fennel (max heat) slices until light brown. Reduce the heat to medium (in my case it needed about 10 minutes). Add salt, pepper and wine. Stir once and cover (medium-low heat). Continue to cook until soft for about 10 minutes. If necessary add more wine or some water. Adjust salt and pepper. Now you have two possibilities (A and B). A) Top with parmesan and continue to cook until parmesan melts (easiest and fast version). B) Transfer fennel to a baking mold, top with parmesan and broil under grill shortly until parmesan changes color (beautiful and tasty). Don't burn it. Serve warm as side dish. Note: Small portions on a buffet woud be very cute as well. Reserve some fennel as decoration!
Line a 9x5-inch loaf pan with plastic wrap, letting the ends of the plastic wrap overhanf the pan by 6 inches. Scoop the ice cream into a large bowl, then work to soften, Fold the peanut butter into the ice cream until uniformly mixed. Working quickly, arrange 8 chololate wafers to cover the bottom of the pan, (some overlapping is fine). Spread one third of the ice cream mixture evenly over the wafers and smooth the top. Spread 1/2 cup of the caramel sauce over the ice cream. Repeat this layering process two more times. Finish by laying the 8 remaining wafers over the top and press them lightly. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours. To serve, unwrap and gently ttug at the overhanging plastic wrap to remove the loaf from the pan. (If necessary, dip the bottom of the pan into hot water). using the plastic wrap to handle the loaf, invert it onto a serving platter. Peel away and discard the plastic wrap. Allow the cake to sit at room temperature for a few minutes before slicing. TO MAKE AHEAD: this ice cream cake can be assembled and held in the freezer, wrapped tightly in plastic wrap, for up to 1 week.
Cook egg noodles, drain and put in a large baking dish. Brown hamburger and drain fat. Mix hamburger with onion, soup mix, pizza sauce, and cheddar cheese soup. Cover egg noodles with hamburger mixture. Top with sliced pepperoni and any other favorite toppings. Add mozzarella cheese and bake for 30 minutes at 350 degrees.
Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet. Drizzle with syrup; season with salt and pepper. Toss well to combine. Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon and thyme. Serve immediately.
Spread mustard over bottom of rolls. Layer on each bottom: one lettuce leaf, two slices of cheese, 3 ounces ham, and 2 pineapple slices. Spread top of rolls with mayonnaise and place on sandwiches. Yield: 5 servings.
Steam the broccoli and set aside. Boil some water in a large saucepot and cook the pasta according to package directions. Meanwhile, fry the chorizo in a frying pan on a high heat, turning so both sides get nice and crispy. Remove the chorizo from the pan and leave to drain on paper towel. Use a little more paper towel to clean out most of the fat from the chorizo from the frying pan, then add the olive oil. Set the pan over a medium heat and lightly saute the garlic for 30 seconds. Add the kale and cook for 1-2 minutes until wilted. Stir in the broccoli and chorizo and set aside. Drain the pasta and mix in the hot sauce, salt and pepper. Stir in the cheddar cheese, then toss with the chorizo mixture and serve.
Combine Mayo and Creole Seasoning. Drain Tuna and Corn. Drain and Rinse Black Beans. Combine all with the seasoned mayo. Enjoy on a corn tortilla! Note: you can adjust the Creole seasoning to your taste!
Heat oven to 450 degrees. Mix together the dry ingredients in a bowl. Cut in the yogurt until like coarse crumbs. Add water or milk all at once. Stir quickly with fork just until dough starts to stick together. Lay dough on lightly floured surface. (Dough will be soft). Knead gently 10 to 12 strokes. Roll or pat dough to 1/2-inch thick. Dip biscuit cutter in flour; cut dough straight down. Bake on foiled baking sheet for 10 to 12 minutes. Makes approximately 10 to 12 biscuits.
Pluck the fruit from the cactus with a long handled fork or tongs. Put on rubber gloves to protect your hands: wash fruit under running water, then use a brush to clean (spines left on the fruit will soften during the cooking process and should come off after the fruit is strained). Place in stockpot with about a cup of water. Stir until boiling, cover pan and simmer until tender and soft. Mash cooked fruit and strain using cheesecloth, a jelly bag or a fine sieve; set aside for juice to settle (for very clear jelly, do not use the portion containing sediment). Measure sugar into a separate pan. Bring juice and pectin just to boil, stirring constantly, and begin to add sugar slowly with constant stirring, taking about 5 minutes to add sugar, and keeping juice nearly at a boil. Then bring to a rolling boil and boil for three minutes longer. Remove from heat, let stand a few seconds, skim, pour quickly into jars and seal while hot. Process for ten minutes in a boiling water bath.
Rinse and drain rice in cold water. Place the rice, stock, olive oil and lemon zest in a heavy saucepan. Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes. Uncover place shredded spinach on top of rice without stirring. Cover again and cook for another 5 minutes. Turn off heat, add lemon juice and let stand covered 10 minutes. Fluff with a fork and serve.
Sprinkle the Bread with olive oil, garlic powder and Italian Seasoning. Cut zucchini, roma tomatoes and mozzerella cheese in thin slices, enough to cover bread. Layer bread w/ tomatoes first, zucchini next, then top with cheese. Use toaster oven to toast a little then broil until cheese is brown and bubbly! Let Cool a bit and Enjoy! Note: calculated sodium for CHF sufferers or anybody watching sodium is 190mg.
Crumb together flour, butter and sugar with fingertips until combined. Add egg yolk and maple syrup, knead until mixture forms a ball. Knead dough on a lightly floured surface until smooth; cover; refrigerate for one hour or freeze for 20 minutes. Roll dough between the sheets of baking paper to 28cmx48cm rectangle; spread filling evenly over dough, leaving 1 cm border. Using paper as a guide, roll the dough tightly from long side to enclose the filling, wrap roll in plastic wrap, and refrigerate for a further 30 minutes/freeze for 20 minutes. Remove plastic from roll, cut roll into 1cm wide slices. Place slices about 2cm apart on oven tray covered with baking paper. Bake in a moderate oven (180 degrees fan forced) for about 15 minutes or until browned. Stand for 5 minutes before lifting onto wire racks to cool.
Slice potatoes into thin (1/8-inch) rounds. Toss the slices in a medium bowl with oil and salt to coat evenly. Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending on potato thickness and microwave power). Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 4 minutes more. Check frequently and rearrange slices as needed to prevent scorching. Transfer the chips to another plate and allow to cool completely. (They will crisp more as they cool.) Repeat with the remaining potato slices.
Drain beans and mix all ingredients together. Bake 1 hour at 350 degrees or cook in a crock pot for 7 hours.
Place water and cocoa in a microwaveable bowl- microwave until cocoa melts. Add ricotta cheese, and sugar substitute, mix. Microwave until slightly warm.
Chop Chocolate into small pieces and melt over stove. Add Hot Chocolate Powder and Sugar to Melted Chocolate, stirring constantly, until well blended. Remove Mixture from heat and slowly add 1/2 cup Milk and stir until smooth. Cool Mixture to room temperature. In blender, place remaining 1 cup Milk, Room Temp Chocolate Mix and Ice. Blend on high until smooth. Pour into glass and top with Whipped Cream and Chocolate Shavings. Add a Strawberry to the top and serve!
Blend first 5 ingredients together. (I used a blender). Mix with other ingredients,. use 1T measuring spoon to form into cookie shapes,. and place on a greased cookie sheet or parchment paper. Cook 6-10 minutes at 350°F. let cool then enjoy! thanks for ur interest! :D. *this makes 1 batch approximately 10 cookies @ 1T a cookie.
Take your slice of bread (if it is fresh, lightly toast it so it dries out or use stale / day old bread) & cut into 3 equal sized pieces. Spread each side of bread with the peanut butter & drench in the bird seed. Press the seed firmly onto the bread. Poke a small hole through one end of each feeder & hang with string / twine etc, in a sheltered place away from predators.
Pre-heat oven to 190oC ; 375oF ; Gas 5. Grease a loaf tin or 8 x 10 inch baking tin. Cream butter and 170g (6oz) of sugar in a bowl until soft and fluffy. Gradually add the beaten eggs stirring all the time. Grate the rind off the lemon very finely or peel with a potato peeler and chop very finely taking care not to include any white pith. Mix in the lemon rind and flour. Stir in enough milk to make the mixture drop off a spoon with a light shake. Spread the mixture evenly in a greased loaf tin. Bake for 30 to 40 minutes until the cake is springy when touched and a skewer inserted into the middle comes out clean. While the cake is cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling (microwave works too). When the cake has cooked pierce all over with a skewer or fork and spoon the lemon syrup over the top. Allow the cake to cool in the tin.
Heat 2 inches of oil in a large, heavy Dutch oven to 350 degrees F. Dredge each Cheesy Mac square in flour, then egg, and then bread crumbs to coat. Fry for about 1 minute on each side until golden brown. Drain on paper towels before serving. Preheat oven to 350 degrees F. Once you have the macaroni cooked and drained, place in a large bowl and while still hot, add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.
With a mortar and pestle (or molcajete if you have one!), crush cumin seed. Add chopped garlic and chopped jalapeno and crush into a paste. Add a little water to free the spices. Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender. Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes. Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.
Heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients.