HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter. Beat eggs, add sugar until light and fluffy. Add butter. Combine baking powder, flour, salt and cocoa, sift together. Add to egg mixture. Stir well to blend. Add nuts. Bake in buttered 8-inch pan at 350F for 20 minutes. Cool before icing.
Preheat oven to 350°F. Boil chicken breasts until no longer pink in the middle. Place cooked chicken breasts in food processor and give a few pulses to chop up. Don't get it too fine. If you don't have a food processor then shred the chicken by hand. In a large bowl combine all of the ingredients except tortilla strips and 1 cup of cheese. Also add in the chopped chicken. Mix well. Grease a 9x13 backing dish and place one layer of tortilla strips in bottom. Spoon 1/3 of mixture on strips and spread evenly. Continue alternating tortilla strips and chicken mixture with the top layer being the chicken mixture. Cover and bake for 60 minutes or until bubbly. Remove from oven and uncover. Sprinkle remaining cup of cheese on top. Put back in oven uncovered for 5 minutes or until cheese is melted. Remove from oven and allow to cool for 5-10 minutes. Cut and serve. Can top with sour cream, salsa, hot sauce or fresh guacamole.
Chop all veggies and set aside seperately. Boil water in a large pot. Add carrots and celery first and cook for 7 minutes, drain set aside in large bowl. Add noodles to water and cook for time directed stirring occasionally. When noodles are cooked drain and rinse with cold water and set aside in the veggie bowl. Rinse the pot as we will be using it again. Heat 2 tablespoons oil in large frying pan over med-high heat. Cut chicken in 2 inch cubes and lightly season with salt and pepper. When pan is hot (not too hot and shouldn't be smoking) add chicken and cook 4-5 minutes for chicken to brown a little on the bottom and turn all pieces then add onion. Reduce heat to medium and cover set timer for 7 minutes. Now heat 3 tbsp oil in bottom of pot at medium heat. When oil is hot add eggs. Let whites cook most of the way through (about 60-90 seconds). Then take a spatula and break yolks and begin chopping and stirring until they are in very small pieces. Add green pepper, stir, remove from heat, add sesame oil. About now the chicken should be close to done. Check a larger piece for doneness. If done remove from heat, if not stir and move on to next step. Add noodles/veggies to oil/egg, then add soy/oyster/teriaki sauce, and stir very well. The pasta should have a very light oil coating (light is key). When pasta is hot again add chicken to the top. Slowly add sesame ginger marinade to taste. Stir well and enjoy.
One day in advance, mix the filling. Cover, and keep in the refrigerator overnight. The next day bake cake mix according to directions on package. When cool, slice cakes crosswise to make four layers. Spread filling between layers. (Be generous!). Spread final layer on top of cake. This should be kept in the refrigerator, and will keep up to a week.
In a large skillet over moderate heat, heat the oil and add steaks and sear. Remove steaks from skillet, cover and refrigerate them for 15 minutes or up to 24 hours. Thaw pastry sheets at room temperature 30 minutes and preheat oven to 400°F Mix liverwurst, onions and parsley; spread on top and sides of steaks. Unfold pastry on lightly floured surface. Roll each sheet into a 14" square. Cut each square into four 7" squares. Place steak on each square. Brush edges of squares with some of the egg wash. Fold each corner to center on top of steak and seal edges (will look like an envelope). Brush all over with egg wash. Place on baking sheet. Bake 25 to 30 minutes or until golden.
Spread whole almonds in a single layer in shallow pan. Place in cold oven, roast at 350F for 12 to 20 minutes, stirring occasionally, until fragrant. Place roasted almonds on foil, parchment paper or a serving platter. Melt chocolate in a small bowl in microwave for one minute at medium high power. Stir well. Microwave in additional 10-20 second intervals stirring until smooth. Pour melted chocolate into a baggie. Cut a small hole in a corner of the bag. Drizzle chocolate over the almonds in a decorative pattern. Place in the fridge to harden. ** Try drizzling your almonds with bittersweet, milk or white chocolate -- or a combination of all three!
Place the onions and bell peppers in a bowl and add the black pepper, garlic, oregano and bay leaves. Let marinate for 30 minutes. Preheat the oven to 350 degrees F. Heat the oil in a large oven-proof cooking pot like a Dutch oven. When the oil is hot, add the vegetable mixture from bowl and saute until soft. Add the roast and brown on all sides for 5 minutes, or so. Add the wine and vinegar and allow to reduce briefly. Add 2 cups of the broth and all the remaining ingredients. Bring to a boil, then place in the oven for 1 hour. Check at intervals, adding the remaining 2 cups of chicken broth, if needed. Remove the meat from the oven and let sit for 30 minutes. Strain the sauce. To serve: slice the meat about 3/4-inch thick and serve with the sauce.
Separate and peel the cloves of garlic from all three heads. Smash the peeled cloves to lightly crush. Add smashed garlic to the stock in a medium saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer, covered for 25 minutes. Transfer garlic and stock to a blender or food processor and process until smooth. Store tightly covered. Keeps in the refrigerator for 2 days. Freezes for up to 6 months.
Combine all ingredients in a blender or processor, and puree, scraping down as needed, until there are no lumps left. Add a little bit more water as needed to make a mixture that is thick but not stiff.
Boil water, put eggs in for 17 minutes. Remove from heat and run eggs under cold water. Gently remove the shell and slice each egg in half. Scoop out yolks, put in bowl. Mash with a fork and add all ingredients, except the Paprika. Spoon fill each egg and sprinkle with Paprika. Serve immediately or refrigerate. Enjoy!
Mix mustard and olive oil with thawed hash browns. Add salt and pepper to taste. Place chicken breasts in baking dish. Cover with mustard potato mixture. Bake 40 minutes at 375 or till chicken is done.
Spread a spoonful of chicken mixture onto the bottom of a deep casserole dish. Place a layer of corn tortillas ontop of chicken. Sprinkle about a cup of cheese ontop of chicken. Add a layer of hot salsa ontop of the cheese. Do another layer of tortillas, repeating until dish is full and ending with tortillas and salsa. NO CHICKEN! Add about 1-2 cups of cheese on top of salsa and bake in a 340'f oven for 50-60 minutes.
Grate the zucchini using a grater or food processor. Place the grated zucchini in a bowl, add a little bit of salt and set it aside for 30 minutes. Squeeze the water from the zucchini as much as possible. Preheat the oven to 400°F/200°C degrees. Line an oven tray with aluminum foil and spray some oil. Add Parmesan cheese, bread crumbs, egg, herb, salt and pepper and mix well. Form the mixture into small balls. Coat the balls with flour and dust off excess flour. Bake in the oven for about 20 minutes. (Optional) Broil a few minutes to brown the balls. Be careful not to burn the balls. Infuse love and serve immediately with your favorite sauce.
Preheat oven to 425' (use a pizza stone). Roll out the pizza dough (in a form of a pizza). Line with Pepperoni and Mozzarella. Roll dough (like a jelly roll) tucking in ends when you get to the middle. Place on cooking sheet (or wait to put on stone). Whip egg. With a brush paint egg wash on top of Stromboli. Slit top of bread for air vent. Place in oven and cook for around 25-30 minutes. Let cool and enjoy.
Sprinkle Korean red chili powder on both sides of the pork. In a medium sized saucepot/saucepan, put in the pork and pour in the soy sauce, water, vinegar, gochujang, kimchi juice & garlic.Cover. Do NOT mix. Cook over medium fire for about 25 to 30 minutes until the pork is cooked and the sauce is thickened. It should be simmering, NOT boiling. Uncover and put in the kimchi, sesame oil and tofu. Cover and cook for 5 more minutes. Serve with steamed white rice. Actual cooking video: http://www.youtube.com/watch?v=fBlNLfJi-RA.
Melt the lard in a pot. Add 2 large onions finely minced and saute it until the onion is soft and transparent. Chop the chicken into small pieces (mouthfull). Than, add chicken pieces and saute it until the meat is white. Add wine and saute it for 5 more minutes. Than add 3 teaspoons of paprika (chili to taste), salt pepper and caraway seeds. Add water to cover the chicken. Saute for 50 minutes or until chicken is soft. At the end add 2-3 teaspoons of sour cream and cook for 2-5 more minutes. Serve with noodles or mashed potatoes, and inevitably white wine (you've used in the paprikas). As a salad with it I would recommend red beet.
Microwave choc. chips on high 2 minutes, stirring every 30 seconds. Beat cream cheese until smooth. Add melted choc. ,preserves, and liqueur, until well blended. Stir in crumbs. Cover and chill 2 hours. Shape mixture into 1 inch balls. Cover and freeze 1 hour, until firm. Microwave chocolate coating 2 minutes, until melted, stir every 30 seconds. Dip balls into coating. Place on wax paper. Put white choc. and shortning in zip top bag; seal. Submerge into hot water until chocolate melts. knead until smooth. Snip tiny hole into corner of bag, drizzle over truffles. Let stand until firm. Store in refig, if desired.
Mash the butter, Stilton, parsley and garlic together with a fork until well combined; season to taste. Spoon the butter on to a small square of parchment paper and roll into a cylinder about 1 1/2in thick. Twist the ends to secure. Chill for at least 1 hour to firm up before using, or freeze.
Combine dry ingredients. Add wet ingredients. Add chopped apple. Mix. Pour into 8 x 8 dish sprayed with Pam. Bake at 325 for 45 minutes. Note: I've heard that if you like your oats softer, you can prepare this and refrigerate it the night before, then bake it in the morning.
Bring 4 quarts of water to a rolling boil in a large pot (for pasta). While water comes to a boil, heat the oil, about 1/2 of the garlic, red pepper flakes and capers in a 12-inch skillet, and stir frequently until mixture is fragrant and sizzling, but not browned, about 1 to 2 minutes. Add the wine and simmer for about 1 more minute; add the tuna and 2 teaspoons salt and cook, stirring frequently, until the tuna is heated through - about 1 minute. When water is boiling, add 1 tablespoon salt and the pasta; cook until al dente and drain, reserving 1/4 cup of the cooking water. Return the pasta to the pot and toss with the tuna mixture, the rest of the garlic, parsley, lemon zest, butter and reserved pasta water. Season with ground black pepper and salt to taste; top with freshly grated parmesan cheese. Serve immediately!
Preheat oven to 350°F Coat pork tenderloins generously with mustard. Heat oil in a large oven-safe skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer pan to oven and bake for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness. Meanwhile, melt butter over medium heat. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
Heat oven to 350 degrees. In large bowl beat sugar and 1 cup of butter. Beat vanilla, 2 teaspoons of rum flavoring and egg until smooth. Beat in flour and 1 teaspoon nutmeg. Place 1/4 of the dough at a time into your cookie press. On a ungreased cookie sheet, form desired shapes with dough. Bake 6 to 10 minutes, until edges are lightly browned. Cool 1 minute, remove from cookie sheet to wire rack. Once cool, mix ingredients for the Rum glaze and drizzel on each cooled cookie.
Start the rice cooking if you don't have some on hand already. Cook the meat in a frying pan and drain the grease if it was raw to begin with. In a food processor, chop the onions, carrot, broccoli, mushrooms and zucchini. Of course, you don't have to chop the veges this small. You can cut them up by hand into larger pieces if you wish. Saute the veges in a wok or large skillet with a little margarine and oil. When veges, meat and rice are done put all into the large skillet and toss together evenly. Add oriental ramen seasoning packets, clam sauce, soy sauce, salt, pepper and garlic salt. With the oriental ramen seasoning you can just throw the noodles away (as my mom used to, ramen is cheaper than buying oriental seasoning packets) or you can save them for the noodles in a stir fry for some other time as I do. (In fact, I'll post a recipe called "Ramen Stir fry"). Toss the fried rice to disperse the flavors. Add cooked egg, snow peas, cabbage and green onions. Warm them up in the fried rice. They don't really need to be cooked, just left crunchy.
Set oven to 350 degrees. Lightly spray a 2-quart baking dish with cooking spray. In a bowl combine the mayo, cream cheese, Parmesan cheese and garlic together until well combined and smooth. Mix inchopped onions until combined, then season with black pepper and cayenne (if using). Transfer to the baking dish. Bake for about 40-45 minutes or until the top is lightly browned. Serve with butter crackers. Delicious!
Place ice cubes in heavy-duty plastic bag and pound with mallet or hammer until coarsely crushed. In blender, combine melon, ice and powdered sugar. Cover; blend until almost smooth.
Cream together margarine, garlic, Parmesan, sage, thyme & basil. Turn chicken breast side up and gently work your fingers under the skin at the openings on each side of the breast. Continue into thighs and legs and make the skin as smooth as possible. Using fingers, spread herb mixture evenly under the skin. Place chicken, breast side up on broiling trivet. Bake 9 to 13 minutes PER POUND on High Mix setting or until chicken next to bone is no longer pink.
Set oven to 350 degrees (set oven rack to bottom position). Grease a 9-inch pie plate. Mix both packages cream cheese with jalapeno pepper (if using) then spread on the bottom of the pie plate. Spread the chili over the cream cheese, then sprinkle green onions, then green chilies. Bake for about 20 minutes or until hot (if you are baking this cold out of the fridge the baking time will be longer). Sprinkle the grated cheese on top then return to oven for about 5 minutes to melt cheese.
Place 3 quarts water into a large pot, add onions, garlic, Old Bay and salt to taste. Squeeze lemon juice into stock, then toss in lemon halves, bring to a boil. When boiling, add add potatoes and kelbasa, cover pot and reduce heat, simmer until potatoes are just tender, about 20 minutes. Add corn, bring to medium-high and cook until tender, about 5 minutes. Stir in shrimp, let stand, covered, about 2 minutes. Serve seafood, sausage and veggies in small bowls with lemon wedges and melted butter.
Preheat oven to 350 degrees. Place leek in the bottom of a ramekin and top with the ham. Crack and pour in the egg, then top with cheese and tomato. Bake for 10 minutes until the egg is set. Serve in ramekins or unmold onto a plate with pancakes or toast.
Trim the ends of the cucumbers. Quarter each cucmber lengthwise. In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt. Cover and refrigerate for 2 hours. Rinse the cucumbers several times and pat dry. In a small saucepan, add water and vingear and one tablespoon of salt. Bring to a boil. Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar. Pack container with cucumber spears. Pour hot brine into container. Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for one day to develop flavor. The pickles shoud keep for about a month. But mine never last that long. The pickles start out crunchy, but after time soften.
Preheat oven to 350 degrees. Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl. Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again. Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes. Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.
finely chop 1 onion Saute in heated butter. Add chicken and sort of shred it up in the skillet so it can cook a little faster. Season with all seasonings to taste throughout cooking. cover and let simmer for a little while so the flavors take hold. meanwhile pour 1 cup of sauce in a bowl and grade cheddar and colby jack cheeses into the sauce and stir. pour a smidge of sauce in the bottom of a 13x9 casserole dish and spread evenly across bottom. Take a flour tortilla and line with a small amount of meat then a small amount of cheese/sauce mix roll up and place in dish, repeat until pan is full. pour remaining sauce over all enchiladas and top with remaining cheddar and colby jack. bake at 350 for 20 minutes remove and top with the other chopped onion or leave as is -- .
Wash and trim ends of zucchini. Slice zucchini lengthwise and then into 1-inch pieces. Slightly crush and peel all the cloves of garlic. Mix zucchini, garlic and remaining ingredients in a large bowl. Lay evenly onto a foil lined pan. Bake uncovered at 425°F for about 60 minutes or until tender and browned, turning once after first 30 minutes.
Bring a large pot of salted water to a boil. Add pasta and cook until al dete; drain. Meanwhile, melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic and cook for 1 minute. Remove shrimp from skillet (some shrimp may not be cooked completely) and set aside. Stir in flour and Cajun seasoning into the butter. Cook, stirring for 2 minutes. Gradually whisk in milk, then cook until thickened. Return shrimp to sauce and cook 1 to 2 minutes more until shrimp is done. Season with salt. Top pasta with shrimp sauce and sprinkle with Parmesan cheese.
The first thing to do is to make a thick white sauce that will be the base of the turnover filling. Bring the milk to a simmer, then add the butter and flour paste. Whisk the paste into the simmering milk and allow it to boil for 3-4 mins, whisking gently all the time to prevent it from scorching. You should now have a very thick white sauce. Cool the sauce in a bowl. Fry the mushrooms in the oil for 3-5 mins until golden, then leave to cool. Place the ham, cheese and mushrooms into a bowl, then gradually add the white sauce until everything is well coated. Finally, add the herbs. Roll out the pastry on a floured surface to about the thickness of a 1 coin (1/16 inch) and cut out 4 saucer-size rounds re-rolling the trimmings if you need to. Brush the edges of each round with beaten egg. Spoon the mixture onto 1 side of each round, then fold over and seal the edges well. The turnovers can now be frozen for up to 1 month. Brush the turnover with the remaining egg, then chill for 30 minutes. . Heat oven to 200C/ fan/gas 6. Place the turnovers on a baking sheet and bake for about 35 mins until puffed up and golden. Leave to cool slightly and enjoy warm.
Combine tuna, mashed potatoes, scallions, parsley, cilantro, feta, eggs, ground caraway, ground coriander, tumeric, garlic powder, capers, and salt and pepper. Mix well so all ingredients are mashed together. Place 2 cups of oil into a frying pan and heat. Open egg roll wraps (but leave them covered with a damp towel so they will not dry out). Take out 1 wrapper and spoon about 3 tablespoons onto 1/2 of the wrap. Fold to form a triangle. Repeat with the filling and wrappers until you have exhausted the mixture. Place the brika into the hot oil and fry until it is all white on top. Turn the brika over and continue frying until light golden in color. Remove brika and place on a paper towel to drain the excess oil.
If breasts are connected, separate filets and cut away any membranes or fat. Sprinkle with salt and pepper. Rinse mushrooms and pat dry. Season the flour with some salt and pepper and dredge chicken in the mixture. Shake off the excess flour. Heat oil in heavy skillet over medium-high heat and cook the breasts until nicely browned on one side. Add garlic cloves. Turn chicken and scatter the mushrooms over top. Continue cooking, shaking the skillet to redistribute the mushrooms so that they cook evenly. Cook about 3-4 minutes. Add the vinegar, broth, bay leaf and thyme. Cover tightly and cook over medium-low heat for 10 minutes. Transfer the chicken pieces to a warm serving platter and cover with foil. Continue cooking sauce with mushrooms, uncovered and over medium-high heat for about 7 minutes. Swirl in butter and discard bay leaf. Pour the mushroom sauce over the chicken and serve.
Preheat oven to 400 degrees. Heat oil and butter in pan add garlic to cook for 2 minutes. Add herbs, salt, pepper and pepper flakes. Remove from heat and toss in bread cubes to coat. Sprinkle on cheese. Toss to coat. Coat a cookie sheet pan with cooking spray. Spread cubes on pan in a single layer. Bake at 400° for 10 minutes or until golden. Check frequently to prevent burning. Cool.
In a heat-proof jug, mix together the sugar, corn flour and 2 tablespoons of milk (taken from the pint). Gently heat the remaining milk in a saucepan, adding the coffee powder during the heating. When the milk is just below boiling point and the coffee is dissolved and dispersed, tip the milk slowly into the heat-proof jug, stirring all the time. Return mix to saucepan, and heat to simmering temperature, still stirring all the time. Simmer for 3 minutes, stirring all the time, and then set aside to cool slightly. Meanwhile, place one trifle sponge into the bottom of each of three individual serving dishes. Divide the sultanas and chopped dates into three portions and sprinkle either side of the trifle sponges. Add the vanilla essence and butter to the blancmange and stir until evenly dispersed. Pour the blancmange into the serving dishes and add three pecan nut halves equally spaced around the perimeter of each dish. Set aside to cool, or chill in the fridge if prepared well in advance. Just before serving, decorate by adding a small squirt of canned cream between each pecan nut. Note:- If at any time during the mixing and heating, of the milk and corn flour, it should go lumpy, remove from the heat and mix vigorously with a hand or power whisk to remove the lumps. Then replace on the heat and continue.
Prepare squash and place slices on a paper towel. Sprinkle with salt and allow to stand 10 minutes. Heat olive oil in a medium size skillet and saute chopped onions. Dip out and set aside. Pat squash slices with a paper towel to soak up beaded water drops. Add vegetable oil to skillet and heat to medium temperature. Add squash slices and saute. Sprinkle with garlic powder. Lift squash to serving dish and top with onion pieces. Enjoy!
Place all the ingredients in the container of an electric coffee grinder and grind until even and powdery.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon. Add to butter mixture. Stir in apples and nuts, if desired. Bake in greased bundt pan for 65-70 minutes at 325°. For sauce, heat sugar, butter and evaporated milk over medium heat. Add extract. Chill. Pass sauce with cake.
Pre heat oven to 350. Liquefy liver and garlic clove in a blender, when its smooth add eggs and peanut butter. Blend till smooth. In separate mixing bowl combine wheat germ, whole wheat flour, and cooked Barley. Add processed liver mixture, olive oil and salt. Mix well. spread mixture in a greased 9x9 baking dish. Bake for 20 minutes or till done. When cool cut into pieces that accommodate your doggies size. Store in refrigerator or freezer.