HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°F. Lightly salt chicken on both sides. Place chicken in lightly greased baking dish. Pour half and half into saucepan and begin to heat on low. Add cheeses while stirring. When cheeses are melted add the seasonings. Mix well. Slowly add flour, 2 tbsp at a time stir 2 minutes, and allow mixture to thicken. Mixture should be thickened but still pourable. Pour over chicken breasts and bake covered 30minutes. Remove covering and bake 10 more minutes. Reccommended to serve over bed of cooked spinach.
Preheat oven to 350 degrees. Whisk together the cream and sour cream with 1 tablespoon of the sugar. Beat egg yolks with the remaining sugar until light and lemon-colored; fold into the cream mixture. Fold in the flour. Beat egg whites until stiff but not dry and fold into the cream mixture. Pour into a greased ovenproof dish (8 or 9-inch cast iron skillet works great). Bake until puffed, golden and set about 15 to 20 minutes. Enjoy topped with fresh berries and a dusting of powdered sugar.
Sift by hand or mix all dry ingredients in a food processor with metal blade set aside. In the food processor add butter, oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running. Add zucchini then flour mixture. Add cherries and pulse to mix inches Bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes. When toothpick inserted into cake cames out clean. In the food processor mix cheese and jam spread on cooled cake. Press coconut into frosting of cake.
Mix all dry ingredients together in a bowl. Stir in milk and melted butter. Add eggs, 1 at a time. Bake on a hot griddle until bubbly. Flip and bake until done.
Place the cucumbers in a small bowl and sprinkle with 3/4 teaspoon of the salt. Stir to combine, then set aside while you assemble the remaining ingredients. In a small bowl combine the buttermilk, mayonnaise, garlic, dill, cayenne and salt and stir to combine well. Drain the cucumber in a small colander, then, using your hands, squeeze to remove as much excess water as possible. Add the cucumber to the buttermilk mixture and stir to thoroughly combine. Serve immediately or refrigerate, covered, for up to 1 day in advance.
Add ingredients to bread machine in order as suggested by manufacturer and set for dough if making rolls or full cycle for cooking bread.
To bake potatoes, preheat oven to 400 degrees. Scrub potatoes and prick with fork. Place on baking sheet and bake 45 - 60 Minutes, until done. Cool completely and cut baked potatoes into 1-in. cubes. In a large bowl, combine sour cream, cheeses, bacon, green onion, salt and pepper. Add potatoes. Spoon in to a greased 13-in. x 9-in. x 2-in. baking dish. When ready to cook, preheat oven to 375 degrees. Bake, uncovered for 40 minutes or until cheese is melted.
For Sauce: While fish is steaming, combine sauce ingredients in a small saucepan. Bring to boil over medium-high heat and cook, stirring until sauce thickens slightly. Fish: In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and cut each cap into 3 slices. Prepare a stir-fry pan for steaming. Cut tofu into 4 pieces and place in a heatproof dish. Arrange fish, mushrooms, and bamboo shoots over tofu. Sprinkle with ginger, salt and pepper. Arrange bok choy around outside of fish. Place dish in stir-fry pan, cover and steam over high heat until fish turns opaque and just begins to flake, about 7 minutes. Pour sauce over steamed fish and serve.
Bring a pot of water to a simmer (small bubbles, not a rapid boil). Add eggs, cold from the fridge, and cook for seven minutes. Adjust heat to keep a consistent temperature going. Remove eggs from water and enjoy with butter and salt and pepper.
In large wok or skillet, heat 1 tablespoon oil over high heat until almost smoking. Add carrots, bell pepper and onion. Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes. Remove vegetables to platter. Heat 1 tbsp. oil in wok. Add tomato, broccoli, asparagus and garlic. Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes. Remove vegetables to platter. Heat 1 tbsp. oil in wok. Add mushrooms and season with lemon pepper. Stir-fry until tender, about 2 minutes. Remove mushrooms to platter. Sprinkle vegetables with sesame seeds and serve with pita bread.
Spray a 13x9 baking dish or pan. Peel and slice apples into 16 pieces. Roll each apple slice in 1 section of crescent roll. Place rolled slices in pan in two rows, put extras along side. Melt butter, add sugar and cinnamon and pour over apples. Pour can of Mountain Dew over all. Bake at 350 degrees for 45 minutes. Serve warm with vanilla ice cream.
Place cilantro, cojita cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender and puree until smooth. Serve with roasted chicken.
INSTRUCTIONS: 1.	In a large skillet over medium-high heat add the olive oil, onion, bell pepper, and celery and cook until the onion is translucent. Add the garlic and cook for 1minute. Add the sausage and chicken and continue cooking until just cooked through. Add the Ragu marinara sauce, tomato paste, chili paste, Worcestershire sauce, marjoram, thyme, chipotle, paprika, and bay leaves. Bring to a boil and reduce heat to medium-low, salt and pepper to taste. Cover and simmer for 30 minutes. 2.	While the sauce simmers, begin the polenta. In a large sauce pan over medium-high heat, bring the stock to a boil. Reduce the heat to medium and stir in the polenta. Cook for 20 minutes while continuing to stir. Reduce to heat to low and stir in the butter and cheese until combined. Add the half and half 1/4 cup at a time and stir until creamy, adding more half and half if needed; salt and white pepper to taste. 3.	Add the shrimp to the simmering sauce until cooked through, about 5 minutes. 4.	Serve the Ragu stew over the polenta.
For the bread pudding, combine the cream of coconut, cream, sugar, pecans, undrained pineapple, coconut, butter, eggs, vanilla, cinnamon and nutmeg in a bowl and mix well. Add the bread cubes and mix gently. Let stand until the bread soaks up the mixture, adding additional bread if needed; the mixture should not be runny. Spoon the bread mixture into a buttered baking pan. Bake at 350*F for 1 hour, until golden brown. Let stand until room temperature. For the sauce, combine the sugar and butter in a saucepan. Cook over low heat until the sugar dissolves, stirring frequently. Remove from heat. Stir a small amount of the mixture into the egg yolks to temper them. Stir the egg yolks into the hot mixture and add the run gradually, stirring constantly until blended. Pour into a thermos to keep warm, or place in a water bath. Cut the bread pudding into 12 to 15 slices and arrange on dessert plates. Drizzle each with the warm sauce.
Preheat oven to 350°F. Prepare three 9-inch round cake pans by coating with cooking spray and dusting with flour. In a large mixing bowl, combine cake mix, water, mashed banana and eggs. Beat with an electric mixer until well combined. Pour cake batter evenly into the prepared cake pans. Bake for 20-25 minutes or until toothpick inserted into centers of each cake comes out clean. Cool cakes on a wire rack until completely cooled. Turn cakes out. With a wide knife, slice off rounded tops of cakes until top surfaces are flat. Slice bananas and hull/slice strawberries; set aside. I always reserve three large strawberries, slice them into fans and set them aside for garnishing. Place first cake layer on serving plate/pedestal. Spread generously with chocolate frosting to 1/4-inch from the outside edge of the cake. Arrange a thin layer of sliced strawberries and then bananas atop the frosting. Place second cake layer atop these layers and repeat once more. Place third cake layer on top. Spread top of cake only (not down sides of cake) with a generous layer of strawberry frosting. Then arrange sliced strawberries in the pattern of your choice atop frosting. I like to make three strawberry fans and arrange them in the center of the cake with circles of overlapping strawberries radiating outward. Slice and serve with a scoop of the ice cream of your choice. Refrigerate until ready to serve, and store left-overs in refrigerator for up to 24 hours. If you plan to store longer, please note the strawberries and banana slices may soften or discolor.
Heat a medium skillet on medium heat. Add 2 T margarine to the skillet and melt this. While the margarine is melitng crush the Top Ramen in the package into small pieces. Put the seasoning packet aside. When the margarine is melted add the rice and the crushed Top Ramen and stir to coat with the margarine. Cook on Medium heat until the rice/noodles start browning, stirring frequently. Once this is has started to brown, carefully add water. Steam will raise so be careful not to get burned. Add seasoning packet from Top Ramen and stir. Simmer for 12-15 minutes or until the rice mixture is tender. Remove from heat and stir. Serve hot.
Add lemon rind to butter; cream well. Add part of sugar gradually, blending after each addition. Combine lemon juice and water; add to creamed mixture, alternately with remaining sugar, until of right consistency to spread. Beat after each addition until smooth. Add salt. Makes enough frosting to cover tops and sides of two 9-inch layers, or to cover the top and sides of golden sponge loaf.
This recipe requires a water-smoker such as the Brinkmann"Smoke'n Pit" or the"Cook'N Ca'jun" (http://thebrinkmanncorp. com). If you don't own one, buy one. They are great. The night before the big meal, wash the thawed turkey thoroughly, inside and out, and pat dry. Save the neck and innards for making gravy, if desired. Season inside and out with lemon-herb seasoning, granulated garlic, and salt and pepper to taste, and coat with olive oil. Do not stuff the turkey. If you want stuffing, use your favorite recipe, and cook it in the oven, out of the bird. Refrigerate until ready to start smoking. Soak 5-6 fairly large chunks of hardwood in water for as long as possible. DO NOT USE CHIPS! Set your alarm clock for for about 12 hours before dinner. Prepare the smoker as follows. Place 10 pounds charcoal in the fire-pan. Light the charcoal just barely, but make sure it is enough to keep burning. (Use an electric starter, or a butane torch, or place charcoal under your oven broiler just until lit. DO NOT use liquid charcoal lighter unless you want kerosene flavored turkey!) Place 2-3 chunks of wet hardwood on top of the charcoal, place water-pan above fire-pan, and fill with water. Place turkey on the rack above water-pan, cover smoker, and go back to bed. After about 6 hours, check the smoker. Stir up the charcoal and add a little more if necessary. Place remaining soaked hardwood chunks on top of charcoal, add more water if necessary, close the smoker, and relax for another 5-6 hours. It is almost impossible to overcook the turkey using this method, because it is cooking at a very low temperature. It will be juicy and tasty. Obviously the smoking should be done outside. Smoking indoors can be hazardous to your health. If the weather is freezing or below, add about 2-3 hours to the cooking time. The turkey is done when the leg can be moved easily. Carve immediately before serving. Notes: I usually use hickory wood, though pecan or oak are also great. You can add aromatic herbs or spices to the water pan if desired, but they will mostly be covered by the smoky taste. You can also add beer or wine to the water pan, but again, it is mostly covered by the smoke.
Preheat oven to 375°F Line a baking sheet with foil. Arrange chicken nuggets on baking sheet and sprinkle with chili powder. Bake until crispy and cooked through, about 25 minutes. Combine avocado and lime juice in a small bowl. Warm oil in a large skillet over medium heat. Add scallions and bell pepper and cook, stirring, until softened, about 3 minutes. Add corn and saute until warmed through, 5 to 7 minutes. Remove from heat, stir in cilantro and season with salt. Divide corn mixture among tortillas, top each with 2 or 4 chicken nuggets and some avocado mixture. Fold over and serve.
Prepare this sauce a day ahead. For the MEAT SAUCE; in a large heavy pot cook the sausage meat with crushed chili flakes and onion until the meat is lightly browned breaking up the meat while cooking; drain any fat from the sausage meat. Add in garlic, basil and oregano; cook stirring for about 3 minutes. Add in tomato paste; cook stirring with a wooden spoon for 2 minutes. Add in crushed tomatoes, tomato sauce, water, 1 tablespoon salt, black pepper and 1 tablespoon sugar; bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer uncovered for about 2 hours stirring occasionally and adjusting the salt and sugar to taste. Cool sauce to room temperature and refrigerate overnight or up to 5 days. For the CHEESE FILLING; heat oil in a skillet over medium heat. Add in onion with dried Italian seasoning and saute until just lightly browned, about 4-5 minutes (adding in the fresh garlic after the last 2 minutes (do not brown the garlic). To the bowl add in ricotta cheese, Parmesan cheese, mozzarella cheese, soft cream cheese, eggs, seasoned salt and black pepper; mix well to combine (at this point you may cover and refrigerate for 24 hours). In a large pot of boiling salted water cook the lasagna noodles until they are just al dente (do not over cook the noodles as they will cook more in the oven, cooking time for the noodles should be a little less time than stated on the box). Carefully remove the noodles then place into a large bowl of very cold water, shake off any excess water before layering in the dish. Grease a large pan with high sides or a lasagna pan. TO ASSEMBLE; spread about 2-1/2 to 3 cups meat sauce evenly to cover the bottom of the pan (I just use 2 ladles full it will depend on the size pan that you use). Over the meat sauce, going lengthwise down the dish arrange 6 noodles overlapping slightly, then place 2 noodles at the end of the dish going the other way cutting off one end to fit in the dish. Spread HALF of the ricotta mixture over the noodles (the ricotta does not have to cover completely, it will depend on how large your pan is). Top the ricotta with a THIRD of the mozzarella slices, then spoon about 3 cups sauce over the slices. Repeat the layers using 8 noodles, remaining HALF of ricotta mixture, 1/3 of the mozzarella cheese slices and 3 cups sauce on the top of the cheese slices (do not add on the remaining mozzarella cheese until the end of baking). If your pan is very full then I advise to place onto a large baking sheet to catch any spills. Cover with foil and bake at 375°F for 1-1/2 hours or until the ricotta cheese mixture is set and firm and the lasagna is bubbling hot. Remove from oven and top with remaining mozzarella slices then 1/2 cup Parmesan cheese; return to oven and bake uncovered until the cheese is melted and bubbly (about 8 minutes). For easier slicing allow the lasagna to sit for about at 30 minutes even more.
Cook pasta according to package, reserve 2 tablespoons water. Heat garlic in skillet over low for 2 minutes. Add artichoke and spinach until wilted. Add pasta, lemon juice and zest, spices, cheese, and pasta water. Cook until cheese melts and sauce thickens.
Fill shaker with ice. Add ingredients. Shake and strain. Use a martini glass if you feel sophisticated. Use a juice glass if you feel healthy. NOTE: prickly pear juice is guanabana nectar. Supermarkets with Latino sections will sell it.
Heat the oven to 350°F and line a cookie sheet with parchment paper or foil. Combine the pretzel pieces and beer in a small bowl and soak 30 minutes, occasionally stirring until the mixture is pasty. Meanwhile, heat the olive oil in a deep frying pan over medium heat. Add the onions, carrots, parsnips and celery and cook until the onions soften, about 8 minutes. Add the garlic, spinach, thyme and tomato paste, stirring until spinach is wilted and mixture is coated in the paste. Remove from heat and set aside. In a large mixing bowl, combine the sirloin, egg, egg yolk, Worcestershire sauce, horseradish (if using), paprika, salt, pepper, pretzel mixture (along with any remaining liquid), and vegetable mixture. Fold the ingredients together with your hand until just combined. Transfer the meatloaf mixture to the baking sheet and shape into a loaf roughly 9 x 4 inches. Brush evenly with steak sauce. Bake the meatloaf for 1 hour, until the middle of the loaf registers at least 155°F on an instant-read thermometer. Cool 15 minutes before serving.
Combine all ingredients into a large pitcher or punch bowl. Pour into wine glasses over ice. Garnish with orange slices and/ or fresh cranberries.
.Preheat the oven to 160°C Line a baking tray with baking paper. Use an electric mixer to beat the sugar, eggs, lemon zest, and almond extract until pale and frothy, about 2 minutes. Combine the all-purpose flour, self-raising flour, baking powder, and salt. Sift over egg mixture, then use a large metal soon to fold the ingredients together. Fold in th ealmonds. Mix to a soft dough. Do not over mix. Turn the dough onto a lightly floured surface and knead briefly unti smooth. Divide the dough in half. Form each portion into a log, 8 inches long and 1 1/2 inches thick. Place the logs on the prepared baking sheet, spacing them 4 inces apart. Bake for 45 minutes. Remove from the oven and allow to cool for 5 minutes, then use a serrated knife to cut each log into 1/2 inch thick slices, slightly on the diagonal. Return th eslices to the baking sheet and bake for a further 15 minutes, turning after about 7 minutes, until crisp and lihtly golden. Repeat with the remaining slices. Transfer to a wire rack to cool completely.
Roast whole head of garlic by slicing off the top of to expose tips, and coating entire head with olive oil. Wrap in foil and roast at 350 for about 30 minutes, until very soft. Cool and set aside,. Blend softened cream cheese with the chunks of cold Brie, season to taste, and blend in garlic. Place in refrigerator until firm. Saute' green onions and pecans in butter until onions are "frizzled" and nearly caramelized. Cool. Roll cheese ball in onions and pecans, and allow to come to room temperature before serving.
Cream shortening and brown sugar together. Add molasses, buttermilk, and eggs. Blend well and set aside. In a separate mixing bowl, sift flour, ginger, baking soda and salt together. Combine this mixture into buttermilk mixture. Mix well, cover and refrigerate overnight. Roll out dough on a lightly floured surface to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Sprinkle with sugar. Bake at 400° for 10 to 12 minutes.
oil griddle & get hot,. put enough hash browns down to cover griddle. As hash browns are getting golden crisp I then place on top of browns my cooked meat & vegetables then my beaten eggs, place a lid over it until egg is set. cut into serving size squares and flip, place lid back on & cook until egg is cooked all the way through. Top with cheese until melted. We enjoy this served up with peppered cream gravy. variation= with vegetables add green chili's & when done serve it with your favorite salsa.
Preheat the oven to 450°. Cut the squash in half. Rub it with half the oil and the salt and pepper. Place on baking sheet and roast until flesh is soft and brown, about 25 minutes. While squash is roasting, heat the remaining oil in large pan over medium heat. add the chicken, bell pepper and onion. Saute for 3 minutes then add the curry powder, milk and raisins. Mix thoroughly. Simmer over low heat for 10 minutes. Serve a scoop of the chicken curry inside the roasted squash, garnish with cilantro.
Cook sausages in skillet over medium-low heat about 10 minutes; add onions and saute until onions are golden. Add Oregano, salt, pepper, and stir; add Chayote, Zucchini, cover and cook until chayote is crisp tender about 10 minutes.
Tear the bread into small pieces and soak in 1 cup milk. Set aside. Saute the green pepper, celery and garlic in in 3 T olive oil until softened. Add the crab to the bread mixture. Mix well. Add the remaining ingredients and mix well. Pour the remaining 3 T olive oil into the skillet over medium heat. Drop heaping spoonfulls of the crab mixture into the skillet. Flatten slightly with a fork or spatula. Fry until golden brown on both sides. Sauce: Melt 1/4 c butter in a medium saucepan. Add the flour and cook 1-2 minutes, stirring frequently. Add the cream slowly, stirring with a whisk to combat any lumps. Add the remaining ingredients. Serve over hot crab cakes.
Cut the chicken breasts, into long, slim strips, then into lengths that are about an inch long. Put them into a bowl, and allow them to marinate in the lemon juice and rind, olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices. Allow 24 hours for the flavors to develop. [ i know it seems like a long wait, but it'll be worth it]. The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes. Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, pickles, and fresh baked pita.
Cut ribs into serving size pieces. Place on cookie sheet in single layer. Sprinkle spices and lemon juice on top. Turn over and repeat the process. Bake at 375 degrees for about 20 minutes. Turn ribs. Cook another 20 minutes or until nicely done.
Brown the ground beef in a large skillet. Drain off the grease and return the pan to the stove. Add in the water, barbecue sauce, the baked beans, and the tomato sauce. Stir to mix well. Bring to a boil. Once at a boil, add in the pasta and cover. Turn down to a simmer, and cook for about 12-15 minutes, or until the pasta is tender, stirring occasionally. Scoop out into bowls, garnish with cheese, and dig in!
Stir water, freshly squeezed lemon juice and sugar until sugar is disolved. Add lemon rounds to mixture. With sharp knife, poke 5-10 holes in whole jalapeno and add to lemonade. Put in fridge to chill for 30 minutes. Serve over ice.
In a large mixing bowl, combine 3 cups flour, cake mix, yeast, salt, and warm water; mix until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth (6-8 minutes). Roll dough into a 9 X 18-inch rectangle. Spread with butter and sprinkle with sugar and cinnamon. Roll dough jelly-roll style, starting with the long end. Slice the roll into 1-inch circles with a piece of dental floss or heavy thread placed under roll. Bring ends of floss up and crisscross at top of roll and pull strings in opposite directions. Place rolls on a greased cookie sheet. Cover and let rise on a warm place until doubled, about 15 minutes. Bake at 350 for 15-18 minutes. While rolls are baking, beat together cream cheese, butter, confectioners sugar, vanilla extract, and salt. Spread frosting on warm rolls before serving.
Preheat oven to 180 degrees c. Place sugar, water, butter, bicarb soda& cocoa in a saucepan& bring to the boil. Once boiling, time for 2 minutes, then remove from heat. Grease& line base of a loaf pan. Once chocolate mixture has cooled, add the flour& egg. Mix well until smooth. Place in pan& cook in oven for 35 minutes.
Preheat oven to 350 degrees F. and line a 9 x 5-inch loaf pan with parchment paper (do not grease). Whip whites and salt until foamy, then gradually pour in sugar. Continue whipping until whites hold a stiff peak. Fold in sifted flour and fold in almonds. Scrape meringue into prepared pan and bake for 35 minutes, until top is richly browned. Allow to cool, then wrap and freeze overnight. (Makes about 24 toasts). Preheat oven to 175 degrees F. and line a baking tray with parchment. Using a serrated knife, slice thin slices of loaf, about 1/4 inch thick or less and place on a baking sheet. Bake until dry and crisp, but not browned, 20 to 30 minutes. Store in an airtight container until ready to serve.
Put all ingredients in a blender or food processor. Blend until desired consistency. Refrigerate for a least 2 hours before serving. I usually double the recipe and keep in a 2 quart plastic pitcher.