HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400 degrees. Mix together rub ingredients in a small bowl. Rub mixture on chicken halves. Place chicken halves on a lightly oiled 15 x 10 inch jelly roll pan. Bake for approximately 20 minutes. Serve.
CRUST: Sift together the flour, salt and sugar into a medium-sized mixing bowl. Add the butter to the flour all at once. Mix together until well blended. Then add the shortening and continue to blend by cutting it into the flour mixture. The mixture will begin to look like crumbs or small pebbles. It will have the texture of oatmeal. Sprinkle the water over the dough, distributing it evenly throughout. The dough will be come sticky and cling together. Gather it into a ball and wrap it in plastic wrap. Chill for at least 30 minutes. Preheat the oven to 450 degrees F. When the pastry has chilled, roll it out on a pastry board to a thickness of 1/8-inch. The easiest way is to roll the dough between 2 sheets of waxed paper. Roll the dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently press it into the tin without stretching it. Use the excess pastry to make flutes or cut away the excess with a sharp knife or scissors. Prick the bottom of the pastry shell thoroughly to prevent trapped air from bubbling the dough. Butter a sheet of aluminum foil and place the foil down into the shell. Weight it down with weights or beans to keep the crust from lifting up. Bake the crust for 7 to 10 minutes then remove the weight and the foil. Return the crust to the oven and continue baking for another 8 to 10 minutes or until the crust is lightly browned. If you have difficulty rolling out the dough, do not reroll it; just patch the tears or holes. Rerolling will make the pastry tough. FILLING: Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a small saucepan, gently heat the cream and the sherry until steamy, do not allow it to scorch. In a mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the spices until frothy -- about 5 minutes. In a large mixing bowl, beat the cottage cheese until it is smooth then add the egg mixture and blend well. Add the hot cream and sherry slowly to the cheese mixture and beat until well blended. Stir in the currants and pour the mixture into the prepared crust. Bake for about 30 minutes, then allow to cool. Chill and sprinkle with cinnamon.
Make sure your 16-oz bag of blueberries is good and defrosted! If you need extra, it's okay if you use ones that are still frozen-- I made it that way, the rest need to be thawed with that blueberry juice floating around in the pot. Empty the blueberries, juice and all, into a heavy-bottom saucepan for easy dispersion with the brown sugar on medium heat. It's okay if your brown sugar is lumpy/hard. Stir around until the sugar is mostly dissolved. Add the spices to your liking to the mix, namely cinnamon. Add the cornstarch and stir in well. Keep the heat on low and let simmer for about 5 minutes, and stir well again, it should have a nice thick glue-like consistency. It's ready to serve over something like white cake and ice cream! Can also be refridgerated for about a week. For pie baking, simply pour into a pre-baked or homemade 9 or 10 inch pie shell and pat down evenly and add your own pie crust or streusel topping.
Brown and chop bacon. Lightly brown onion and garlic in 1 tablespoon of bacon fat. Then add remaining ingredients. Heat to boiling. Reduce heat and simmer until zucchini is tender (about 15 min). Put 2 cups at a time of this mixture in a blender. NOTE: Bacon can be pureed with rest of ingredients or crumbled over top when served. Blend at high speed until pureed (Looks like somewhat like split pea soup). Reheat and serve with optional cheese, parsley, chives on top.
Place onion rings into bottom of the crock pot and add apple rings. Heat oil in a large skillet and add brats and garlic. Brown on all sides, poke a couple holes, and transfer to the crock pot. Pour the apple juice or beer over all, cover, and cook on low for 6-8 hours.
Pit and separate dates into halves. Spread a little Puck cream cheese spread in the indent. Enjoy with tea or Arabic coffee!
Preheat oven to 400 Degrees F. Grease a 9x13 glass baking dish. Beat eggs in a large mixing bowl. Add melted butter, sugar and milk. Mix well. Whisking constantly, sprinkle in the cornstarch and mix very well. Pour in the corn and creamed corn. Stir well then pour mixture into baking dish. Bake for 1 hour. Let it sit for 10 minutes when removing from the oven to firm up.
In a blender container or food processor bowl, combine undrained tomatoes, onion, nuts, garlic, jalapeno peppers, cocoa powder, raisins, sesame seeds, sugar, salt and spices. Cover and blend until mixture is a coarse puree. In the crock pot, place the tapioca. Add chicken and then the sauce. Cover, and cook on low for 9 hours. Serve with hot cooked rice. and sprinkle with the pumpkin seeds.
Fill a large pot about half full of water. Add 1/2 tsp of salt if desired. Cover and heat over high heat until the water is boiling rapidly. Add pasta shells. Heat to boiling again. Boil uncovered 11 to 13 min, stirring frequently, until tender. While the water is heating and the pasta shells are cooking, continue. Peel and chop onion. Cook groud beef and onion in a skillet over medium heat until beef is brown, drain any excess fat. Stir the chili powder, cream cheese, and 1/4 cup of the taco sauce into the beef in skillet. Heat over medium low heat 2-3 min, stirring occasionally, until cheese is melted. Remove from heat. Heat oven to 350'. Spray casserole or baking dish with cooking spray. Drain the pasta shells in a strainer. Fill the shells with beef mixture. About 2 tablespoons. Place filled shells in pan. Pour rest of 1/2 cup taco sauce over the shells. Cover with aluminium foil and bake 20 minute Remove the pan from oven. Sprinkle cheese (and corn chips if desired) over shells. Bake uncovered about 10 min longer or until cheese is melted. Peel and slice the green onions. Garnish pasta shells with sour cream and green onions, if desired,.
In a bowl, combine all dry ingredients and mix well; place each slab of ribs on a large piece of heavy-duty foil, shiny side down; sprinkle each side generously with the dry rub and pat the rub into the meat. Securely wrap the ribs in the foil but leave one end wrapped a bit more loosely; refrigerate the ribs for a minimum of 1 hour. Combine all ingredients for the braising liquid and microwave on high for 1 minute. Place the ribs on a baking sheet; open one end of the foil on each slab and pour half of the braising liquid into each foil packet; close the end of the packet and tilt it around to evenly distribute the liquid. Braise the ribs in a 250° oven for 2 hours (his original recipe said to braise for 2 1/2 hours but the ribs were almost TOO tender at that point!). Carefully open the packets (they'll be very hot) and transfer the braising liquid into a medium saucepan; bring to a simmer and reduce by half or until it's of a thick syrup consistency. Brush the glaze onto the ribs and place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions; place remaining hot glaze into a bowl and toss the rib portions in the glaze. *This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
In a large skillet, brown together the ground turkey, onion, green pepper and garlic until ground turkey is browned and vegetables are tender; drain fat. Place ground turkey mixture and remaining ingredients in a crock pot. Cover and cook on low 5-6 hours. Serve with a dollop of sour cream and shredded cheese. Serve with bread and salad for a complete meal.
Marinade -- In a large baggie or medium size bowl, add the chili powder, garlic, olive oil and orange juice. Add in the vegetables and marinade 15 minutes. After 15 minutes, in the same bag or bowl, add in the seafood. Marinade another 5-10, no more. Skewers -- I use bamboo skewers. To make sure they don't burn, soak these in water for about the same time as you marinate the seafood and vegetables - about 20-30 minutes. Sauce -- As the seafood marinades I like to start the sauce. It takes about 10 minutes and your skewers cook very quickly. Once the sauce is made, I just put it on the back burner as I finish the skewers. In a small sauce pan on medium high heat, add the olive oil and cook the shallot until tender. Should take just a minute or so. Add in the wine and on medium heat, cook until reduced by half, another 3-4 minutes if that. Then add in the cream and again, cook 3-4 minutes until reduced by half. Slowly stir in the butter and cook another minute until creamy and slightly thickened. Add in the tequila, lime juice, and season with salt. Reduce the heat to low and put on the back burner so you can finish your skewers. This is a butter dipping sauce, it is not supposed to be too thick. KABOBS. Vegetables -- I like to skewer them from end to end vs. through the center of the squash, this way they sit flat and cook quicker and more evenly. I alternate zucchini, summer squash and tomatoes. Shrimp and Scallops -- Same as the vegetables. I lay mine out right on the counter which makes it easy to run the skewer through. I wrap the shrimp (slightly curled around the outside of the scallop). They don't go all the way around, but close. This way, the skewer goes through the tip of the shrimp, then through the scallop end to end and comes out through the tail of the shrimp. Again, this way the shrimp and scallops lay flat and cook more evenly and quicker. Cook -- Whether you use your outdoor grill, inside grill pan make sure to lightly oil. If using your boiler, I cook mine on foil. but either way, there is oil in the marinade, so you should not have to add any oil. to your seafood or vegetables. Just season lightly both the seafood and vegetable skewers with salt and pepper. I start the vegetables first as they will take a minute or two longer than the seafood. Grill the vegetables until slightly tender and the tomatoes start to burst. And for the seafood, you want the scallops lightly firm and the shrimp will just begin to turn pink and curl. DON'T overcook. Serve -- Plate up the kabobs on a big serving platter and brush each skewer lightly with some of the butter sauce. Add a small cup or dish on each plate with a little extra of the sauce for dipping, you don't need much. Black beans and rice are the perfect side dish to this meal. ENJOY!
Combine Ricotta, Mozzarella, grated Parmesan, sugar, egg, nutmeg, parsley, salt and pepper to taste. Stuff uncooked manicotti generously with the cheese mixture, from both ends. Arrange manicotti in a single layer in a baking pan. Bring sauce to a boil and pour over manicotti, covering completely. Cover baking pan with aluminum foil, crimping the edges to seal tightly. Bake in a preheated 400 degree Fahrenheit oven for 40 minutes. Remove foil; sprinkle generously with additional grated cheese. Bake uncovered for 5 minutes more.
Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.). Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.
Carmilize onion in a few tablespoons each olive oil and butter until lightly brown (8-10 minutes). Add celery, cook a few minutes then add Dijon mustard, pepper, and rosemary. Add apples and cook until soft. Finish with stock or broth and simmer until ready to eat. Serve on top pork or chicken.
Toss spinach, strawberries and onion together. Mix remaining ingredients together. Start with only 3 Tbsp sugar and taste. You may not want the entire amount of sugar. You may also not need the entire amount of dressing. Unused dressing will keep in the refrigerator for a few days.
Preheat oven to 375 degrees. Combine bran cereal, bananas, and milk in a large bowl, stirring well; let stand 5 minutes. Add sugar, oil, egg, and vanilla; mix well. Combine flour, baking powder, and salt; stir into bran mixture just until combined. Spoon batter into a paper-lined muffin pan. Bake at 375 degrees for 20 to 25 minutes.
Place 4 tbls. flour in a large zip-type plastic bag. Place 1/4 of the meat in bag, shaking until meat is covered with flour. Remove meat to plate. Repeat with remaining meat,in batches, adding more flour if needed. Heat oil in dutch oven or large skillet. Add half of meat and brown quickly; remove meat and set aside. Brown remaining meat; remove and set aside. Pour off excess oil from pan. Add sherry to pan- cook for 1 minute or so. Add onion, garlic, ginger and cook until softened and translucent. Add soy sauce and stock/water. Return meat to pan and simmer, covered for 15 minutes, or until meat is tender. Serve over rice noodles or rice - add pepper to taste and chopped green onions if desired.
Semi-melt the butter in your microwave-- not completely melted, about halfway with the rest of the butter very malleable. In a large mixing bowl, cream the butter, dark brown sugar, and applesauce together with an electric beater or whisk. Beat in the Nesquik and vanilla. Beat in the eggs or egg whites one at a time, beating well after each addition. Gradually add in the cup of flour. It should have a very thick, creamy, chocolatey consistency like those frosting commercials. Beat in the salt and baking soda-- skip this step and ingredients if you are using self-rising flour. Whisk in the baking chips until well blended, and grease an 8x8 square pan with cooking spray. Pour the mixture into the pan and make sure it is even. Bake for 15-20 minutes at 375F, or until set. **If doubling-- just double all the ingredients and follow the steps exactly the same, except you'll pour the mixture into a greased 11x7 pan and bake for about 25-30 minutes.
In a blender or food processor, blend all ingredients until smooth. If you like a thinner shake, add more milk.
In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric and 2 cups of water. Bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes,cauliflower, and chili and simmer, covered, until the cauliflower is tender, aprox 8 to 10 minutes. Then remove from heat. Heat oil in a small pan over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger. Continue to saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.
Preheat oven to 350 degrees and grease an 8x8x2 pan (or a 9 x 12 pan if doubling recipe) or 12 muffin tins. (You can line the pan with parchment paper so that you can easily lift out the brownies and slice them when they are done.). Melt butter in a sauce pan or in a 1 quart container in the microwave. Remove from heat. Add cocoa until blended, then add sugar and mix well. Add eggs, one at a time. Stir in vanilla, flour, salt & xanthan gum - do not overmix. Bake 25-30 minutes (less if using muffin tins). Cool and serve.
boil cabbage with sugar until tender. while cabbage is cooking, saute onion in butter. add cream of mushroom soup. add cheese. drain cabbage well. mix all ingredients. taste to add salt and pepper. pour in greased casserole dish. top with italian style bread crumbs. pat with butter. bake at 350 till bubbly.
In a mixing bowl, cream butter with sugars. Beat in egg, sour cream and vanilla. Combine dry ingredients in separate bowl and gradually add to the creamed mixture. Stir in chips. Drop by rounded tablespoons 2 inches apart onto greased baking sheets. Bake at 350 for 12-15 minutes, or until set. Cool for 2 minutes on pan before removing to wire racks.
Combine all ingredients in a blender and blend on high. Serve. If your blender is small or not high-powered, make the margaritas in 2 batches.
Place chicken in slow cooker. Add tomatoes, carrots, onions, chili powder, cumin and broth; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). Use slotted spoon to remove chicken from slow cooker; cool slightly. Coarsely chop chicken; return to soup. Stir. Crush chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese. This recipe was shared by Kraft.
Remove the stems from the mushrooms and trim off and discard the tough ends. Chop the stems finely and combine with the remaining ingredients in a mixing bowl. Stuff the mushroom caps with the mixture and place on a lightly greased baking sheet. Bake in a preheated 400F oven until warmed through, 8 to 10 minutes.
Heat the oil or butter in a heavy skillet, add the onions and potatoes, and cook over high heat for 2-3 minutes, stirring constantly. Add the remaining ingredients ingredients and cook, with stirring, until the potatoes are tender. Keep warm until ready to serve.
Preheat oven to 375°F Spray 24 mini muffin cups with cooking spray. Clean mushrooms if needed and chop finely. In a small skillet, combine chopped mushrooms, butter, wine, garlic, thyme, parsley and cayenne. Cook over medium heat for 5-6 minutes or until mushrooms are tender. Stir in green onions and mustard. Unroll crescent dough into 4 rectangles. Press perforations firmly to seal. Cut each rectangle into 6 pieces (for a total of 24). Press 1 square of dough into each muffin cup, letting the corners stick up above the edges. Divide mushroom mixture evenly among cups, about 1 1/2 tsp per cup. Bake for 10-12 minutes or until light golden brown. While baking, cut brie into 24 pieces. Remove cups from oven and place 1 piece of brie over each cup. Return to oven and bake an additional 2-4 minutes or until dough is golden brown and cheese is softened. Cool slightly before serving.
Place potatoes in a Dutch oven, and cover with water; bring to a boil. Reduce heat, and simmer for 10 minutes or until tender. Drain. Return potatoes to pan; add the milk and salt. Mash the potato mixture with a potato masher to desired consistency. Add the cheese, and stir just until blended.
Heat oil in a wok Add the onions and fry for a minute. Then add the capsicum and fry for another minute or two. Add tomato ketchup, worchestershire sauce and salt. Taste and adjust. Stir fry for a minute. Add tomato and paneer cubes. Stir for a couple of mins , adjust salt and sauces. Add the cabbage , cover and cook for another minute till the cabbage becomes a little soft , not too much just well done. Serve with garlic bread or plain white rice.
In a skillet, brown sausage. Drain, discarding all but 2 T. drippings. Add onion, green pepper, and mushrooms. Saute until tender. Meanwhile, in another skillet or in the microwave, scramble the eggs. Place an equal amount of sausage mixture on each tortilla. Cover with an equal amount of eggs and 2 T. of cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired.
Heat oven to 500F. On a large baking sheet,tos squash/ Or zucchini, garlic,soy sauce& peantoil until well coated; spread squash into a single layer. Broil 10 min. or until golden brown& chrisp& tender. Then sprinkle with sesame seedes& drizzle with soy sauce, if desired.
Saute onion in 1 tablespoon hot oil in a saucepan over medium heat 2 minutes or until slightly softened. Add beans, olives, and tomatoes; cook over medium heat, stirring occasionally, 2 minutes or until thoroughly heated. Remove from heat, and stir in basil. Sprinkle fish fillets evenly with salt and pepper. Cook in a large nonstick skillet in remaining 1 tablespoon hot oil over medium-high heat 3 minutes on each side or until fish flakes easily. Spoon bean mixture over fish, and serve immediately. Sprinkle with lemon juice if desired.
Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes. Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute. Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean. Cool the pumpkin pie before cutting into 8 servings. Cooking time does not include time to cool.
Preheat oven to 375 degrees. Lightly coat a 12 by 8 inch pan with cooking spray. In a small bowl, beat ricotta, egg and pepper with a fork until well blended. Gently stir in garlic and oregano. Spread 1/4 c tomatoes over bottom of baking dish and place 3 noodles over sauce. Spread on half of the ricotta mixture, half the spinach, half of the chicken, half the remaining tomatoes, and half the provolone. Top with the remaining noodles, ricotta mixture, spinach, chicken, tomatoes, and provolone. Coat one side of a 14 inch long piece of aluminum foil with cooking spray. Lay the foil, sprayed side down, over lasagna and loosely seal the edges. Bake for about 45 minutes or until bubbling. Let sit for 5 minutes.
Melt butter with curry, onion, and ginger and cook until onion begins to soften. Add the flour and stir to combine with butter. Add the broth, milk, salt, sugar and lemon and stir to combine with flour. Bring to a simmer and add the shrimp. Simmer until the shrimp is cooked. Serve over rice.
Place chicken breast, peppercorns and onion and garlic in a large saucepan. Cover with water and bring to a boil. Reduce to a simmer and cook about 45 minutes until chicken is done. Remove skin and discard. Remove chicken from bone and shred. Mash cooked onion and add to chicken. Add green chiles with their liquid to chicken. Add cream cheese to chicken mixture and blend well. Add broth as necessary to make mixture moist. Cover bottom of a 9x13 baking pan with about 1/3 of the green chile enchilada sauce. Bring about an inch of water to a simmer in a skillet. Pass each tortilla through the water and then fill with 1/12 of the chicken mixture. Place in baking pan, seam side down. Continue this process until all tortillas are filled. Top enchiladas with remaining green chile sauce, and then sprinkle with cheddar. Cover and bake at 375 degrees for 20 minutes. Pass low-fat sour cream and lime wedges.
Combine zucchini, tomato, olives, and onion in a bowl. Combine oil, lemon juice, oregano, garlic salt, and pepper. Pour over vegetables and toss to coat. Place on a double thickness of heavy-duty foil(about 23 inx 18in). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Sprinkle with Parmesan Cheese.
Preheat broiler. Combine all ingredients except the salmon in a small bowl, stirring well with a fork. Rub mustard mixture evenly over each fillet. Place fillets, skin side down, on a jellyroll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork.
Follow directions for your bread machine. My machine directs to measure all ingredients in the order listed into the baking pan. (I combine the water and powdered milk and heat in the microwave on high for about 30 seconds before putting in the pan.). Insert baking pan into the oven chamber and secure pan. Select rapid setting and 2 pound loaf. When the cycle is complete, I put the loaf in a large zip lock bag, seal the bag, and place on a wire rack to cool completely before slicing.
PREHEAT oven to 350°F. Separate dough into eight sticks; pinch short ends of sticks together to seal. Roll or press each piece into 14-inch rope. INSERT wooden pop stick into one end of each hot dog, leaving 1 inch of each stick exposed. Wrap each dough rope in spiral fashion around one of the hot dogs, pressing ends of dough together to seal. Wrap one or two bacon slices in spiral fashion around each cornbread-covered hot dog; press bacon into cornbread. Place in single layer in shallow baking pan sprayed with cooking spray. BAKE 20 minute or until hot dog is heated through and dough is golden brown.