HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. In a medium bowl combine artichoke, bread crumbs, eggs, olive oil, 2 tablespoons Parmesan, lemon juice and garlic. Form mixture into 24 small balls, 1 inch in diameter, and roll in remaining Parmesan cheese. Set on a lightly greased baking sheet. Bake artichoke balls until eggs are set throughout and balls are heated through, about 10 minutes.
Combine first 6 ingredients. Spread inside of bread w/ margarine or butter. Spread inside of bread w/ tuna mixture & Swiss Cheese. Wrap each sandwich individualy w/ foil. Bake at 350 F for 25 minutes.
Preheat oven to 350 degrees F (set oven rack to second-lowest position). Grease a medium baking dish. In a large bowl combine all ingredients together. Transfer into baking dish. Cover and bake for 15 minutes, remove from oven; stir with a spoon. Return to oven and bake covered for another 45-50 minutes or until rice is cooked. Remove from oven, let sit for 15 minutes on top of stove. Stir in the green onions (if not using the green onions then fluff with a fork before serving).
Preheat the oven to 350°F Lightly butter a 10-inch bundt pan and dust it with flour. In a large bowl, cream the butter and sugar until fluffy. Thoroughly beat in the eggs, vanilla, and orange peel. In a separate bowl, combine the flour and baking powder. Add the flour mixture by thirds, alternating first with the orange juice and then with the milk, and beat well after each addition. Stir in the nuts and chocolate by hand. Pour the batter into the prepared pan and bake for 1 1/4 to 1 1/2 hours, until a knife inserted in the center comes out clean. Cool the cake in the pan for 10 minutes; then turn it out and transfer to a wire rack to cool completely.
Peel apples and cut in 16th's. Place all ingredients EXCEPT cranberries in large pan; cover. Bring to a boil; reduce heat and simmer for 10 minutes. Add cranberries. Simmer UNCOVERED 10 minutes. With egg chopper, chop mixture to desired consistency, or not at all.
Spray dutch oven with nonstick cooking spray. Add ground beef; cook over med high heat until browned. Drain on paper towels and return to dutch oven. Add all remaining ingredients, mix well. Bring to a boil. Reduce heat, cover and simmer 15 minutes to blend flavors.
Preheat oven to 350 degrees F. Whisk together 2 Tbsp of the milk with all of the cornstarch until dissolved. In a small saucepan over medium heat, combine remaining milk, chicken broth, and sherry; bring to just a light boil. Working quickly so as not to burn the milk, stir in cornstarch mixture and cook 1-2 minutes, or until sauce is simmering and thickened, stirring constantly. Add salt and pepper to taste; simmer on low 3 minutes longer, stirring. Pour sauce into a large bowl and add pasta, chicken, peas, mushrooms, and pimentos. Stir in 1/4 cup of the Parmesan cheese and stir to combine until all pasta is coated. Pour into a greased shallow baking dish. In a small bowl, combine remaining cheese and bread crumbs, sprinkle over the pasta to coat. Bake 30 minutes, uncovered, until bubbly and golden brown. Serve hot, with additional Parmesan on the side if desired. Note: Do not use the product labeled as"cooking sherry" as it has added salt and will not taste the same; If you don't have any real sherry, you may substitute white wine or vermouth.
Peel and chop onion. Peel and dice potatoes. Melt butter in a saucepan. Saute onion in butter until soft. Add potatoes to the pan with the onions and stir. Add chile, chicken stock, salt, celery salt and pepper. Cook for 20 minutes or until the potatoes are tender. Let cool for 10- 15 minutes. Place the potato mixture into a blender and puree until smooth. Return puree mixture to the pan. Add milk and cream and heat through. When ready to serve, Pour into individual flame-proof bowls. Top with grated cheddar cheese. Dust with the parmesan cheese and sprinkle with paprika. Put the bowls under the broiler until the cheese is bubbly and browned. Serve with your favorite bread.
pre-heat oven to 400 degrees. Cream sugar and shortening until well blended. Stir in egg, and beat until smooth. Combine applesauce and baking soda, and add to mixture. Set aside. In a large mixing bowl, sift together the flours, salt, nutmeg and cinnamon. Stir in egg mixture and blend well. Add oatmeal, fruit and nuts, stir until mixture is well moistened. Drop by spoonfuls onto greased cookie sheet. Bake for 5-7 minutes or until done. cool on wire rack.
Place a chocolate kiss in the center of each wonton wrapper. Moisten edges with water; fold opposite corners together over candy kisses and press to seal. In an electric skillet, heat 1 inch of oil to 375 degrees. Fry wontons for 2 1/2 minutes or until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar.
Soak fenugreek seeds in water overnight; they will swell and develop a jelly-like coating. Measure 1 teaspoon of soaked seeds and put into blender jar. Add garlic, ginger, mind, cilantro/coriander and vinegar. Blend on high speed until very smooth. Mix in salt and ground spices. In small sauce pan heat oils until very hot. Add in blended mixture and bring to a boil. Remove from heat and allow to cool. Once cooled pour into a clean jar with lid. Oil should cover the top of the herbs, if not, heat additional oil and add to the jar. Store in the refrigerator.
In a small bowl combine the first 6 ingredients. Place pork medallions on a lightly oiled grill tray, brush with orange mixture. Cook under high heat for 5 minutes each side brushing with orange mixture occasionally while cooking. Nice served with a simple tossed salad.
Spray or grease a 9 x 13 pan. In a large microwave-safe bowl, heat butter about 45 seconds on high or until melted. Add marshmallows and stir to coat. Microwave 45 seconds on high. Stir; if not completely melted, put back in microwave for another 30 seconds. Add vanilla if using. Stir again. Add rice cereal and stir to thoroughly mix. Press mixture firmly into the pan. Cool completely before cutting into 12 or 24 squares. Wrap individually in plastic wrap and store in fridge or freezer; thaw before eating.
Put chicken breasts in a lrg saucepan in a single layer. Add onion, bay leaf, stock & peppercorns. Bring to a gentle boil, reduce heat, cover & simmer for about 12 min, or till tender. Turn off heat, allow chicken to cool in the stock & then remove w/a slotted spoon. Slice ea chicken breast in medallions, but keep ea intact to be plated individually when served. Set aside. Boil stock till reduced to approx 5 tablespoons Strain thru a fine sieve & allow to cool. Put tuna, mayonnaise, lemon juice + 3 tbsp of the reduced stock into a blender or food proc & puree till smooth. (I will use my immersion blender for this step). Stir in enough of the remaining stock to reduce the sauce to the thickness of double cream & spoon equally over ea chicken breast. Arrange strips of red bell pepper in a lattice pattern over ea breast. Put a caper in the center of ea square. Chill in fridge for at least 1 hr & serve cold w/a mixed green salad that includes cherry tomatoes for color.
In medium saucepan, add margarine and flour. Whisk until margarine melted and flour blended. Add milk. Whisk on medium heat until sauce starts to thicken. Add cilantro and blend. Cook a few minutes and take off heat. Set aside. Preheat oven 375°. Use a shallow baking dish with 1 to 2 inch sides. I use a 10 1/2 inch round Pyrex baking dish. Spray dish with Pam. Cook burger in medium fry pan until just browned. Option 1. Add 1 cup cream sauce to the meat. Reserve the balance for the top. Option 2. Add the reserved tomato juice to meat and save the cream sauce for the top. Pour scoopers in the baking pan. Spoon meat over scoopers. Add diced tomatoes. Add shredded cheeses. Bake 20 minutes until cheeses are nicely melted, not brown. Take out of oven. Add cream sauce on top. Bake 10 minutes more until hot. Set about 10 minutes. Note: If you use fresh tomatoes like roma, you must add cream sauce to meat or it will be dry. There is not enough juice to add to the meat. You can use other types of cheeses. I like to use cream sauces and add flavoring nstead of canned soups which are too salty for us to eat now.
Bake potatoes in oven at 400°F until completely cooked. Cool for 30 minutes at room temperature, then slice into 1/2-inch thick rounds. Mix together the Bechamel sauce, salt and white pepper. Add remaining ingredients. Fold in potatoes. Place mixture in covered baking dish in a 300°F oven for 1 hour, or until potatoes are hot all the way through. Remove the cover and allow potatoes to brown. Bechamel Sauce Recipe: In a saucepan, combine the flour and butter. Cook over a low flame, for about 15 minutes until the mixture begins to bubble. Stir frequently so the roux does not color. Gradually add the half-and-half, stirring out the lumps as it thickens. After the entire amount of half-and-half has been added, cook for 45 minutes over a low flame, stirring occasionally to keep the mixture from sticking to the saucepan. Season to taste with salt and pepper.
Mix eggs, flour, water, salt to form a smooth batter. Boil a pot of water with the 4 teaspoons of salt. Dip teaspoon in hot water; scoop a teaspoon of batter and put in water. It should just slide of the spoon. Keep dipping the spoon in the water and scoop more batter until the pot is full. You may have to do more then one pot of dumplings. Cook 1 or 2 minutes or until the dumplings rise to the surface. Drain and keep warm. Pour 1/2 of the melted butter over the dumplings so they won't stick. Serve dumplings separately or put in stew or soup.
The night before you plan to serve your prime rib, mix salt, pepper and rosemary; rub the meat liberally with the mixture. Cover the meat and place it in the refrigerator over night. The next day, take roast out of refrigerator and allow to come to room temperature (1-1 1/2 hours) before frying. Heat 3 gallons of peanut oil to 360 degrees. Slowly lower the prime rib into oil. You can except the oil to drop in temperature quickly, probably down to approximately 325 degrees; turn the heat up on the burner to bring back up to 350 degrees, then level off temperature. Cook prime rib for 3 minutes per pound of weight for medium-rare steaks, 4 minutes per pound for medium. Carefully remove from oil and let rest for 10 minutes; rest on top of several slices of bread to absorb grease. Slice and serve with horseradish sauce.
Combine 2 tablespoons melted butter, brown sugar, nuts, water, and place in bottom of a 10-inch Bundt pan. Mix sugar and cinnamon together. Dip each biscuit lightly into remaining melted butter then into sugar/cinnamon mixture. Place each biscuit on end in Bundt pan. Pinch tips or sides of biscuits slightly together (this helps prevent ring from falling apart when served). Bake at 400 degrees F for 20 to 25 minutes. After baking, turn out on plate and serve immediately.
Preheat oven to 350. Butter mini-muffin tins, enough to make 45 muffins. Soften butter, then cream with the sugar. Beat until light and fluffy. Add eggs, one at a time, beating until smooth. Add bananas and beat. Sift soda with flour. Stir gently into creamed mixture. Fold in pecans, chips, and cherries. Pour into buttered mini-muffin tins. Bake 20 minutes. Remove minis from tins and cool on wire rack.
Pre-heat oven to 450F / 220C /gas mark 6. Melt the butter in a small pan, add rhubarb, cook and stir for about 5 minutes or until rhubarb is just tender; leave to cool. Sift flour, soda and cinnamon into a medium sized bowl; stir in ground almonds, ginger, sugar and rhubarb. Stir in enough milk to mix to a soft, sticky dough. Turn dough onto a floured surface, knead until smooth. Divide dough in half, place halves onto greased baking trays, shape into a 15cm rounds; mark each round into 8 wedges, sprinkle with the extra sugar. Bake for about 20 minutes.
Brew tea for 5 to 8 minutes in 4 of boiling water (off heat). Remove the tea bags. Separately boil1 cup of water and add sugar and 1 cup of basil leaves, brew covered (off heat) for 10 minutes. Remove the basil and add chopped strawberries and let it chill in the fridge. Add the basil strawberry syrup to the cool or cold brewed tea. Serve in glasses with ice and enjoy!.
Preheat oven to 350. Drain tomatoes, reserving enough of the liquid to bring the broth to 2 cups. Add rice, soup mix and broth to bottom of 12x12 baking dish, stir to combine and evenly distribute in the baking dish. Place pork chops on top of rice mixture. Top each pork chop with a ring of onion and a ring of green pepper. Fill each ring with diced tomatoes. Cover and bake for 65-70 minutes or until meat is cooked through and liquid absorbed into the rice.
Layer 1: Heat oven to 375. In a bowl mix (by hand) 1 1/2 cups of flour, 3/4 cups of chopped pecans (the rest will be used later) and 3/4 cups of soft margarine. Pat the mixture into a nongreased 13x9 pan. Bake for 15 minutes and then let cool. Layer 2: In a bowl mix with a hand mixer the 1 cup cool whip, 1 cup powdered sugar, and 8oz package of cream cheese until fluffy. Spread on the 1st layer. Layer 3: In a bowl mix with a hand mixer the 2 small boxes of instant pudding and 3 cups of cold milk. Spread on the 2nd layer. Top with left over cool whip and leftover pecans.
Place tator tots in crockpot. Mix remaining ingredients and pour over tator tots. Cover and cook on high for about 2-3 hours.
Heat oven to 250 degrees. Line two baking sheets with nonstick foil or parchment paper. In a small bowl, whisk together the sugar, cocoa powder and ground cinnamon. Place egg whites into a bowl and add cream of tarter. Begin beating egg whites on low speed until foamy. Increase to medium speed and add sugar mixture, one tablespoon at a time, until medium-stiff peaks form. Transfer mixture to a pastry bag and pipe a small disk onto prepared baking sheets about an inch apart. (I got 12 large meringues per baking sheet.). Bake at 250 degrees for 1 hour, 30 minutes. DO NOT open the oven door during cooking time or the meringues may collapse. Turn off oven and let meriggues sit in oven for 1/2 hour. Transfer to wire rack to cool completely.
Preheat oven to 350 degrees f. Line 13 x 9 baking sheet with foil, and spray with Pam. Melt Butter. Mix together Graham Cracker Crumbs, Melted Butter and Sugar. Press crumb mixture into a 13 x 9 baking sheet. Bake the crust for 8 minutes until "set" and golden. Remove Crust from oven. While crust is baking, mix together Condensed Milk, Coconut, and Vanilla. Gently spread Coconut Mixture on crust, and return to oven for 15 minutes (or until the coconut is golden). While baking, mix Chocolate Chips and Peanut Butter. Remove from oven and spread chocolate mixture on top. Place in refrigerator to harden. Cut into bars and have at it!
Prepare chocolate mixture by placing chocolate in a small pan and adding hot water. Bring to a boil, stirring constantly. Add baking soda and mix-- mixture will foam. Cool mixture to lukewarm. Meanwhile, cream together butter and sugar until fluffy. Add eggs one at a time and beat well after each addition. Add vanilla and the cooled chocolate mixture. Add nuts, flour, salt and sourdough starter. Mix well and pour batter into a greased and floured 9x13 inch baking pan. Let set in a warm place for 30 minutes. Preheat oven to 350 degrees F. Bake 35 to 40 minutes, or until a pick comes out clean.
Preheat oven to 350°F. Grease and flour a 9 x 13 cake pan. Mix the first 8 ingredients together in a large bowl. Stir in the next 4. Pour into prepared pan and bake for 45-50 minutes or until cake tests done. Remove from oven when nice and golden on top, cool completely before frosting. To prepare frosting: Pulse the cream cheese and butter in the food processor until smooth. Spoon into a bowl and add powdered sugar and vanilla, stirring well until smooth. Frost cake and cover, put into refrigerator until ready to serve.
In a large mixing bowl cream butter,sugar. Add eggs one at a time, beating well. Add molasses mix well. Combine flour,soda,pumpkin spice and salt. Add to creamed mixture and mix well. Chill overnight. Shape into 1/2 in. balls, roll in sugar. Place on ungreased baking sheet. Bake 375 for 6 minutes or till edges are brown. FOR DIP:Beat cream cheese till smooth,add pumpkin mix beat well,add sugar and spices beat untill smooth. store leftover dip in the refrigerator. Makes 3 cups dip.
Lightly saute the onion and garlic in a little of the butter until onion mix has softened. Place the leeks into salted, boiling water, reduce the heat to simmer and cook 2-3 minutes. Drain the leeek and refresh in icy cold water. Place the leek in a greased shallow casserole dish, dot with the butter and sprinkle with seasoning. Cover with lid or foil and cook at 180c for 20 minutes. Serve hot.
In a large skillet, cook the first five ingredients over medium heat until meat is browned and vegetables are tender; drain. Remove from heat. Stir in potatoes, broth and seasonings. Line two 9-inch pie plates with pastry. Divided meat mixture between crusts. Top with remaining pastry; trim, seal and flute edges. Cut slits in top. Brush with milk. Bake at 375 degrees for 30-35 minutes or until crust is golden brown.
Put the coconut into a bowl and cover with 2 cups of boiling water; stir, and let sit for 20 minutes. Meanwhile heat the oil in a large saucepan, then put in the onion; cover, and let cook over gentle heat for 7 minutes. While the onion is cooking, halve the chilies, remove the seeds, then slice the chilies finely and add to the saucepan, along with the garlic (Keep your hands away from your face while preparing the chilies, and wash them well afterwards because the juice can burn your skin). Add the spices to the saucepan, stir well, and cook for a further 1 to 2 minutes. Strain the coconut liquid, discarding the solids. If you have a food processor or blender, whizz the cashews to a smooth, creamy consistency with the coconut liquid; or, grind the cashews as finely as you can (an electric coffee grinder does this well, in small batches), then mix with the coconut liquid. Either way, add this mixture to the saucepan; season with salt and pepper, cover, and remove from the heat. Cook the broccoli and green beans in a large covered saucepan containing 1/2 inch of boiling water, to half-boil, half-steam them, until they are only just tender. Keep them well on the crisp side as they will cook a bit more when they are added to the korma. Drain the vegetables, then stir them gently into the creamy cashew mixture, along with the frozen peas. Cook over gentle heat until the korma is hot. Check the seasoning, sprinkle with the cilantro, and serve.
Add all above ingredients except tomato paste and Prego, bring to boil. After the sauce is brought to boil, add tomato paste and Prego and cook until thickened. Fill quart jars and process in boiling water bath for 15 minutes.
Heat the oven to 400 degrees F and arrange a rack in the middle. Melt butter over medium heat in a 3- to 4-quart heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring just a little, until mushrooms have shed their moisture and are shrunken, about 6 minutes. Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes. Remove from heat, add peas, herbs, and vinegar, red pepper flakes(if using), and garlic powder(if using) and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8"x8" baking dish(I've been told a 9"x13" dish works too). Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside. With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish(if you wish, you can make a crust for the bottom too). Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25-30 minutes. Let sit at least 5 minutes before serving. Tip: To reheat individual servings, warm for 2 min in the microwave, then bake covered for 15 min at 400*F., then remove the cover and bake an additional 5 minutes to crisp up the crust. Otherwise, leftovers will be too soggy or too burnt!
Cut up your chicken into pieces (thighs, legs, breasts, etc) and place in a large stock pot. Fill with cold water to cover and put on high heat as you assemble the rest of the ingredients. Cut up all of your veggies. You can do this any way you like, but I like to leave these in large pieces so they don't get too mushy during the long cooking time. You can tie your dill and parsley together if you like. Put all the veggies and herbs into the pot. Add extra water if needed. Bring to a boil, and then let simmer. Simmer for 2-4 hours*. *The cook time is largely up to you. I like to cook mine for many hours to get all of the flavors out of the chicken, but really, once the chicken is cooked through, you can take it off the fire. If you prefer to have smaller pieces of carrots, potatoes, or celery in your soup, dice as much as you want and put it into the pot 30-40 minutes before it's done. ***TIP: There will be A LOT of fat on the top of this soup from the chicken skin. Traditionally, you would cook this the day before, refrigerate over night, and then remove the hardened fat layer. Easy as pie. But, if you want it the same day, you will have to skim the fat as the cooking progresses. So watch the soup over the 2-4 hours of cooking and skim as you go. Add salt and pepper to taste. (you will need a lot of salt. Don't fret. Start off with a teaspoon. Taste. Add another pinch. Taste. Add. And so on until you reach desired flavor. Take all the chicken out of the pot and remove the meat from the bones and skin. Discard the bones and skin. You can replace the meat into the pot or leave it on the side for people to put into their individual bowls. Make egg noodles, rice, or dumplings to accompany. Eat and enjoy.
Wash and drain rice and place in rice cooker. Wash the lotus seed, split and remove the cove section. Add water, sugar, ;otus seed, red dates and screwpine leaves into rice cooker pan. Set & cook at SLOW COOK mode for 4 hours. This can also be cooked in a slow cooker for 4 hours. Add dried longan about 1/2 hour before serving.
Lightly brown the outside of your cube steaks in a pan. No need to add any oil, etc. Add one can of Campbell's Golden Mushroom Soup. (I've never tried any other flavor, though they might work. Even though I don't normally care for mushrooms, this soup makes the dish.) Do NOT add any water. (The soup cooks down.) Spread the soup over the steaks with spoon. Cook over low heat until the steaks are done in the center. The soup will cook into a gravy as the meat cooks. (You can cook this a little faster or slower, depending on how much time you have. It always turns out. I just find the "gravy" turns out best if you keep the heat kind of low.). (If you like extra "gravy" for a side of potatoes or are cooking more than 1 lb. of steak, you can always use more than 1 can of the soup.).