HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 and coat an 8x8 pan with cooking spray. Cook pasta according to box directions until just done. Drain briefly, then return pasta to the cooking pot (it should still be warm). Add Smart Balance, Velveeta, milk, and 1/2 c cheddar cheese and stir until the cheeses melt. You may need to put the pan back on a burner for this. Pour pasta mixture into greased pan and bake for 15 minutes. Sprinkle remaining 1/4 c cheese on top and bake another 5-10 minutes, or until cheese is melted and the top is as crunchy as you like it :).
Oven Fried Chicken: Dip chicken pieces into mixture of melted butter, flour,. seasoned salt, and pepper. Roll in crumbs. Dry 15 minutes. Bake in shallow pan in 375 oven for 55-60 minutes or until browned and crisp. Do not turn. Makes 6-8 pieces. Pan Fried Fish: Dip pieces of fish into mixture of flour, onion salt. Then dip into egg, lemon juice, and worcestershire sauce. Coat with crumbs. Dry 5 minutes. Pan fry until coating is golden brown and fish flakes easily. Makes: 1 pound of fish fillets. Breaded Pork Chops: Dip chops into mixture of flour, seasoned salt, pepper, thyme, and oregano. Then dip into mixture of egg, worcestershire sauce, and water. Coat with crumbs. Pan fry. Coats 6 chops.
Preheat oven to 350 degrees. Grease a cookie sheet with 1 to 1 1/2 tablespoons of the olive oil. Remove bread from tube and unroll onto the cookie sheet forming a rectangle of bread. Note - the bread doesn't have to touch the edges of the cookie sheet. You don't want it too thin. Using the tips of your fingers, gently "dimple" the surface of the dough. Drizzle with remaining olive oil. Sprinkle fresh or dried herbs on to surface and sprinkle with salt. Bake for 18-20 minutes or until golden brown.
Wash the rabbit and rub with a little vinegar then joint and cut into about 15 serving pieces. Add olive oil to the base of a large cast iron casserole dish and fry the rabbit in this until nicely browned. Remove the meat with a slotted spoon and set aside. Add the garlic, onion and tomatoes to the pan and fry gently for about 5 minutes. Add the bay leaf, thyme and oregano. Now add the white wine and water and increase the heat so the mixture comes to a boil. Reduce the volume by about half then add the rabbit and season with salt and freshly ground black pepper to taste. Reduce to a simmer, cover securely and cook gently for about 90 minutes, or until the rabbit is tender.
Preheat oven to 450. Grate 1 orange (1 t) reserve. Cut oranges into 1/3" thick slices. Remove stalks for fennel; chop fronds (2 T) discard stalk. Cut fennel bulbs into 1/2" thick wedges. Combine orange slices, 2 T broth or wine, 1/2 t salt, shallots, and fennel wedges. Arrange fennel mixture in single layer. Bake at 425 for 25 minute or until lightly charred. Combine 1/2 t salt, paprika, and next 4 ingredients in a bag. Add shrimp, seal, and shake to coat. Heat 2 T broth or wine. in skillet add shrimp, cook 3 min until done. Heat rice medley place in bowl and stir in orange rind. Divide all by 4 and serve.
In a small bowl, combine sugar and cinnamon; set aside 1 tablespoon. On a lightly floured surface, unroll pastry. Brush with 2 tablespoons butter; sprinkle with remaining sugar mixture. Cut each sheet into eight 1-in. strips, about 8 inches long. Wrap one strip around each apple wedge, placing sugared side of pastry against the apple. Place on parchment paper-lined baking sheet. Brush tops with remaining butter; sprinkle with reserved sugar mixture. Bake at 425° for 13-15 minutes or until pastry is golden brown. Serve warm.
First off you need to boil the lentils, just follow the directions on the back of the bag. While they are boiling bring a saute pan to medium heat with the 2 tablespoons of olive oil. Throw all the ingredients (not the lentils though) into the sauce pan and let them saute a bit. After about 3 minutes add the water to the sauce pan and cover it. Let the veggies saute for another 5 minutes on LOW heat. Once the lentils are at your desired softness, strain them, and add the contents of the pan. Add Salt and Pepper to make it just right for you. Personally I prefer nothing but the ingredients I put in, but each person is different and I recommend letting guests season it to their individual liking.
Preheat the oven to 425 degrees F. Butter an 8 1/2 x 4 1/2 x 2 1/2 loaf pan, or 4 small loaf pans. Line with buttered parchment paper, dust lightly with flour. Sift the dry ingredients into a bowl. In a large bowl or the bowl of an electric mixer, whisk the eggs until they are combined, then slowly whisk in the dry ingredients. Stir in the melted butter until it is thoroughly blended, then fold in the figs, cheese, hazelnuts and pepper, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan or pans and rap it sharply on a work surface to release any air bubbles. Bake in the center of the oven until the top of the bread is golden, and a tester stuck in the center comes out clean.(40 to 45 minutes for a single loaf, 30 to 35 minutes for smaller loaves.). Remove the bread from the oven and turn it out onto a wire cooling rack. After about 5 minutes, peel off the parchment paper. Let cool and serve.
Put cooked and drained macaroni in a 2 - 2 1/2 quart casserole dish. Add Ragu or other spaghetti sauce and mix well. Cover with a layer of American cheese slices. Bake until cheese is melted at 350°F for about 15-20 minutes.
In a medium bowl, combine mayo, onions, relish and 2 dashes or so of paprika. Add chicken and fold into mayo mixture until well combined. Taste and then add salt and pepper as needed. Chill well and serve over lettuce or on your favorite bread. Note: I microwave 2 boneless chicken breast halves sprinkled with salt, pepper, Italian seasoning, garlic powder and onion powder for 5- 6 minutes for this salad. If you are using left-over chicken, you may need to adjust the seasonings in the ingredients list.
Preheat oven to 170 degrees. Open the bags of pretzels and remove all the unbroken pretzels. Place them on waxed paper-lined cookie sheets in a single layer. Unwrap Hugs, place one on each pretzel, repeat for an entire cookie sheet. DO ONLY ONE TYPE OF CANDY PER SHEET, as the Hugs melt much quicker than the Kisses. Repeat using the Hershey Kisses. Place cookie sheet/s in the preheated oven, bake for 4 MINUTES FOR THE SHEET OF pretzels and HUGS, 5-6 minutes for the pretzels and Kisses. Immediately upon removing from the oven, place one M-n-M on top of each pretzel/chocolate. Place cookie sheet in freezer for 8-10 minutes, to allow chocolate to re-set.
In a medium size bowl mix together the vanilla crumbs, bourbon, cocoa and corn syrup until well combined. Shape into small balls (using about 1 tablespoon mixture for each ball). Place on waxed paper. Place the granulated sugar in a small shallow dish. Roll the small balls in sugar to coat. Place in a tightly covered container for a minimum of 24 hours to develop flavors.
Preheat the oven to 375 degrees. Spread walnuts and oats on a baking sheet and cook for 2 minutes. Stir, and cook 2 minutes, or until lightly toasted. Remove from the oven and pour into a large mixing bowl. Set aside. Coat 2 large baking sheets with nonstick cooking spray and set aside. In the bowl of food processor fitted with a steel blade (or in a mixer), combine both sugars, margarine, eggs and vanilla. Process until smooth and creamy, about 30 seconds. In a small bowl, combine the soy flour and salt. Spoon the soy flour mixture on top of the batter. Pulse 3 or 4 times to mix. Scrape the batter into the walnut-oatmeal mixture. Add the raisins and coconut. Fold the ingredients together. Drop the dough 2 inches apart onto the prepared sheets, using 2 tablespoons of dough for each cookie. Bake for 12 to 15 minutes, until the tops are just beginning to brown but the middles still look a little soft. Cool on the baking sheets for a few minutes and then transfer to a rack to cool.
Preheat over to 400 degrees. Oil a muffin tin or used paper liners. Mix together the first five ingredients in a large bowl. In a smaller bowl, combine the remaining ingredients until the cranberries are coated in the flour mixture. Add the dry ingredients into the wet and combine until just blended. Drop by spoonful into muffin tim until each tin is 3/4 full of batter. Bake for 20-25 minutes.
Saute garlic and onions in olive oil for 3 minutes over medium heat. Add the garlic and saute for another 2 minutes until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a bowl to cool down. Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat and form into patties, lightly brush a layer of olive oil onto each side of the patties. Cook the burgers to medium well: Cook on a hot grill or in a cast iron frying pan for 5-6 minutes per side, until cooked through If using a grill, . Assemble and munch -- .
Drizzle olive oil into a sautee pan and turn on medium to high heat. Add in your onions and corn, cook until they turn slightly brown. Then add in your pinto beans and cook until the mixture begins to stick to the pan. The beans should be almost cooked. Finally drizzle in your maple syrup, and add in your spices as directed. Enjoy! Serve with tortilla chips or toasted bread.
Heat the olive oil in a 10- to 11- inch straight sided saute pan over medium heat. Add the fennel and garlic, and cook, stirring occasionally, until the fennel starts to soften and brown, about 5 minutes. Stir in 1 cup water and the cream, low-salt chicken broth, sun-dried tomatoes, red pepper flakes and 1 teaspoon salt. Bring to a boil, reduce the heat and simmer briskly uncovered, until the tomatoes are plump and soft, about 15 minutes. Remove from the heat and stir in the Pernod if using. Let cool slightly, then puree in a blender until smooth. Wipe out the skillet, return the sauce to the skillet, season to taste with salt and keep hot. Bring a large pot of well-salted water to a boil. Cook the rigatoni until just barely al dente, 1-2 minutes less than the package instructions. Drain well and return to the pot. Add the sauce and toss over medium-low heat for a minute or two so the pasta finishes cooking and absorbs some of the sauce.
Pour 1/2 cup water in crockpot. Wrap precooked 3 to 4 pound ham in foil and place in crockpot. Cover and cook on high 1 hour, then low 6 to 7 hours or until ham is hot.
Preheat oven to 400 degrees. Combine first 4 ingreidents in a medium bowl; stir well. Make a well in center of mixture. Combine milk through the egg; add to flour mixture, stirring just until moist. Gently fold in blueberries. Divide batter evenly between 12 muffin cups coated with cooking spray. Bake at 400 for 20 minutes or until golden. Remove from pan immediately; cool on a wire rack.
Cream butter and sugar until light and fluffy. Add egg and lemon zest. Beat well. Sift flour. Stir into creamed mixture, mixing to a soft dough. Shape dough into a ball. Cover with plastic wrap and refrigerate for 30 minutes. Roll dough out on a floured surface to a thickness of 5mm. Using a star shaped cutter, stamp out shapes. Place on greased oven trays. Bake at 180C degrees for 12 minutes until lightly golden. Cool on wire racks. -------------Icing------------. Sift icing sugar in a bowl. Mix in butter and lemon juice. Add just enough water to achieve a spreadable consistency. When biscuits are cold, spread with lemon icing and decorate with the cachous.
Mix the ground beef with 1/2 cup french onion soup, bread crumbs, egg, garlic powder, salt and pepper. Shape beef into meatballs, chunks, or patties. In a skillet on med high heat, sear the ground beef until the meat has a nice char. Add the onions to the pan (if using). Turn the heat to low and cover so that the beef can cook all the way through (about 5-10 minutes depending on thick the meat is). While the meat is cooking mix the gravy packet with the water. Remove the meat from the pan and set aside. Remove all drippings except for about 2-3 tablespoons left in the pan. On medium heat, add the flour and cook until flour turns a light brown color (roux). Add the rest of the french onion soup and the gravy and water mixture into pan. Mix rapidly but carefully, the liquid will start to thicken quickly. You can add more water until the gravy reaches your desired consistency. Add the beef back to the gravy and mix well. Season the gravy with additional salt and pepper to taste. Serve hot with mashed potatoes, rice, and some nice veggies.
FOR THE CAKE: Add cream of tartar to the egg whites and beat at high speed until foamy. Gradually add 3/4 cup sugar, continuing to beat until stiff peaks form. Beat 3/4 cup sugar together with egg yolks. Sift together dry ingredients. Add to the egg yolk mixture ALTERNATELY with the fruit juice or water, orange peel and flavouring. Mix until blended and beat 1 minutes. Batter will be stiff. Put a large spoonful of egg whites into the batter and beat to make batter a little less stiffer and then FOLD in the rest of the egg whites gently. Pour batter into 2 (8 or 9-inch) layer cake pans (or use springform pans) (I like to put parchment paper on bottom of pan) and bake in preheated 350°F oven until toothpick inserted in centre comes out clean about 30 to 35 minutes. Cool in pan and gently go round with knife and remove from pan and slice to make 4 layers. Sprinkle each layer of chocolate sponge cake with cherry liqueur. Blend the butter, icing sugar and coffee until creamy and spreadable. Spread 1/3 over bottom layer of cake. Press 1/3 cherries into this filling. Place another cake layer on top and repeat. Put fourth layer on top. Whip the cream. Add 1/4 cup sugar and vanilla. Slather whipped cream on top and sides of cake. Decorate with a few cherries add chocolate curls. Pipe rosettes around cake and add a cherry on top of each rosette and decorate in centre with chocolate curls. Edna Staebler--Recipes Only.
Preheat oven to 375 degrees. Grease a 13x9-inch baking dish. Brown ground beef; drain. Stir in pepperoni and pasta sauce. Cook until boiling, stirring frequently, and keep hot. Meanwhile, combine melted butter and garlic powder. Unroll the breadstick dough, and brush butter mixture over the top. Separate dough into 10 breadsticks, and cut each breadstick into three crosswrise pieces. Spoon ground beef mixture into baking dish and spread dough pieces, garlic side up, evenly over hot ground beef mixture (make sure ground beef is piping hot to ensure that the underside of the breadsticks cook completely). Sprinkle with parmesan cheese, if you wish. Bake 15 to 18 minutes, or until topping is golden brown and no longer doughy. Sprinke with colby-monterery jack cheese. Bake 10 minutes longer or until cheese is melted.
In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt. Stir in onions. Combine egg yolk and buttermilk; stir into cornmeal mixture until combined. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Gently fold into cornmeal mixture. Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375° on a deep-fry thermometer. Working in batches, drop batter, 1 teaspoon at a time, into the oil and cook, turning once, until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Serve immediately.
Heat oven to 350 degrees. Lightly grease a 12-cup muffin pan. Combine all dry ingredients (except lemon zest) in a large bowl. Whisk all liquid ingredients, plus the lemon zest (or lemon juice), in a medium bowl. Add the liquid mixture to the dry mixture in the large bowl, and mix until the dry ingredients are moistened. Fill each cup in the muffin pan about 2/3 full. Bake for 25-30 minutes. For the icing, combine the confectioner sugar and lemon juice in a bowl and drizzle over warm muffins.
Preheat oven to 350*. For crust, mix cookie crumbs and butter. Press into bottom of a 9-inch springform pan. For filling, mix rum and coffee granules; set aside. With an electric mixer, beat cream cheese, sugar, chocolate, flour and vanilla. Add eggs and beat just until combined. Stir in rum mixture. Pour filling over crust and bake for 50 minutes or until center looks set. Remove from oven and let cool before removing sides. Chill 4 hours. Garnish if desired with raspberries and mint.
Combine all ingredients in lg bowl. Spread on lightly oiled baking sheet. Bake 20 min at 300F, stirring halfway through. Cool completely; store in airtight container.
Soak Craisins in Port for a few hours. Sautee onion gently until soft and tender, but not coloured. Add Craisins and Port. Simmer until Port is reduced and thickened. Allow to cool. Mix together breadcrumbs, mustard, marjoram, pepper and salt. Add cooled onion and cranberry mixture. Combine well. Stuff the meat and roll, securing will with cooking twine. Roast in preheated oven 200oC for 15 minutes, then reduce to 180oC for remainder. Cooking time will vary depending on size of roast and how well you like you meat done. Mine weighed around 1.2kg once stuffed and took approximately 1 hour after turning the temperature down to 180oC.
Clean fish and squid and cut into serving pieces. Arrange onion, garlic, tomatoes and potatoes in a large saucepan. Top with fish and enough stock to cover. Sprinkle turmeric over. Add oil and season to taste. Bring to boil, then simmer for 15 minutes. Remove fish and vegetables to a deep serving dish. Beat egg yolks and cream and slowly add hot soup in a thin stream, whisking constantly. Return to saucepan and heat through, stirring occasionally. Pour over fish and serve with garlic bread.
Beat sugar, melted butter, eggs, flour, and vinegar together on high for 1 minute until smooth. Stir in vanilla. Pour mixture into pie shell. Bake at 300 degrees Fahrenheit for 50 minutes or until top forms a pale golden crust (inside will be slightly liquid). Cool and serve at room temperature.
In a large bowl, or a zipper storage bag combine all of the ingredients. Shape into 8- 2-1/2 inch patties and place on a plate and cover with plastic wrap, refrigerate for at least 1 hour. In a large skillet add a little water, around 1/4",(not alot) Add sausage patties and bring to a boil (cover) and steam until water evaporates. Flip the patties, add more water-around 1/4 inch and have it steam again (covered again). When water has evaporated add just a little oil and brown the patties, uncovered. Flip the patties. Add additional oil and cook for just a little bit more, uncovered yet again. Check the temperature of the patties and make sure it registers 160'. Eat as is or topped with syrup.
Grease bottom of 9x5 loaf pan. Combine sugar and margarine, beat until light and fluffy. Add eggs, beat. Add bananas, milk, and vanilla, blend well. Combine flour, nuts, baking soda, and salt. Add to banana mixture, mix well. Pour into greased pan, bake at 350 for 55 minutes.
In small bowl, combine buttermilk, mayonnaise, sour cream, lemon zest, lemon juice, garlic, mustard, salt and pepper, whisking to blend. Serve immediately or store in refrigerator for up to one week.
Mix the vinegar through the salt and pepper in a small bowl with tall sides. Wisk in the olive oil until it emulsifies. Refrigerate and allow the flavors to develop.
Butter a 10-inch fluted tube pan. Coat lightly with flour, shaking out excess; set pan aside. In a medium bowl stir together flour, baking powder, and salt; set aside. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and vanilla; beat on high speed until mixture is smooth and light, about 3 minutes. Add eggs, 1 at a time, beating just until combined. Alternately add milk and the 1/4 cup brandy to flour mixture, beating just until combined after each addition and stopping occasionally to scrape the bowl. Fold in pears and orange peel. Pour batter into prepared pan, spreading evenly. Bake in a 350 degree F oven about 1 hour 10 minutes or until golden brown and a long wooden skewer inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. For glaze, combine granulated sugar and the 1/3 cup brandy in a small saucepan. Cook and stir over medium heat until mixture just boils and sugar is dissolved. Remove cake from pan and place on wire rack. Place a piece of waxed paper under the wire rack. With a pastry brush, brush the warm glaze over the entire surface of the cake. Cool cake completely. Serve with Pear Sauce. To make Pear Sauce: In a medium saucepan combine pears, lemon juice, pear nectar, sugar, and vitamin C tablet. Bring to boiling over medium heat; reduce heat. Simmer, covered, about 15 minutes or until pears are soft. If mixture seems dry and in danger of scorching, add a bit more nectar to pan. Remove from heat. Cool slightly. Puree mixture in a food processor or blender; strain through a fine-mesh sieve. Stir in vanilla. Taste sauce and adjust sugar if necessary. Cool and refrigerate in an airtight container for up to 72 hours. Makes about 2 cups. Make-Ahead Tip: Store cooled cake tightly wrapped at room temperature up to 2 days.
Mix together egg,SPAM( or other meat )cheese,and pepper. Set aside. In a non-stick skillet melt margarine over medium heat. Spray canning ring with cooking spray. Place ring in skillet,pour egg/mixture into ring ( there will be a little leakage ). Let cook for about 3 minutes,pour water around ring. Cover with lid and let cook for about 5 minutes. Remove lid and turn egg and ring over. Cover with lid and finish cooking (about 3 minutes). Place in biscuit and eat.
After prepping the food heat a large heavy skillet over med-hi to high heat and add the butter and olive oil and allow them to bubble and get sizzling. Add the chicken and spread evenly into pan. Watch the heat and adjust the temp as needed! You need the skillet to be hot yet you dont want to scorch the chicken or oil. Stir fry chicken for about 4 mins and then add the onion and peppers. You may need to increase the heat for a bit if the skillet cools down too much-remember we want the chicken and veggies to carmelize a bit. If needed add a bit more butter or olive oil. Let veggies and chicken cook at least 4 more minutes and then sprinkle with garlic salt and pepper. 1/2 tsp is about what I use but it's just an estimate-please go heavy or light depending on your preference. At this point if you can tell the chicken is done(test a piece if needed) then stir in the A-1 sauce and let the chicken and veggies cook about 1 minute or so. Serve with the flour tortillas and top with shredded lettuce, chopped cilantro, and guacamole. A squeeze of lime is also good. I love to serve with pot scrubbers mexican rice and mashed pinto beans.