HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fit each pastry into the pie plates and flute edges as desired; cover and refrigerate until ready to fill. In a large skillet cook the ground beef with onion, bell pepper, thyme and garlic until the beef is well browned; drain fat. Mix in Dijon mustard, Parmesan cheese and chili sauce; simmer for about 5 minutes, stirring occasionally. Season with seasoned salt and black pepper to taste; cool to almost room temperature. Divide and spread the ground beef mixture over the pie shells. Top ground beef with about 1 cup grated cheddar cheese; set aside while cooking the onions. In the same skillet saute the onions in butter with 2 teaspoons sugar for about 20-22 minutes or until soft and just beginning to brown. Sprinkle the top of the cheese evenly with the onions. In a bowl whisk together half and half with eggs and cayenne pepper then pour half of the mixture over the onions. Sprinkle about 2/3 cup Parmesan cheese over the top of each pie. Place both pies on a large baking sheet to catch any spills. Bake 425 degrees F for 15-20 minutes. Reduce the heat to 350 degrees and continue baking for 20-25 minutes or until filling is set. Let sit for 20 or more minutes before slicing. Delicious!
Put the oil in a skillet and saute the onions& garlic until golden. Add rice, broth, thyme& bay leaf Bring to a boil uncovered, turn heat to low cover and simmer about 25 minutes or until the liquid is absorbed, give a little stir after 15 minutes Remove bay leaf& stir in the parsley.
Herb Mix: Crush parsley flakes between your palms until they are the consistency of powder. Add all other herb mix ingredients and blend well. Store herb mix in a glass jar with a tight-fitting lid for up to 3 months. [Mine never lasts that long.]. Dressing: Combine all ingredients and whip with a wire whisk. Refrigerate for several hours before serving so that flavors can meld. Allow dressing to sit out while you set-up the table. The full flavor develops better when the dressing is not refrigerator-cold. HOWEVER, remember that you are dealing with dairy products. Refrigerate dressing as soon as the salad course is over. Discard unused dressing according to expiration dates on your dairy products.
Preheat oven to 325°F. Cut chicken breasts into very thin strips and set aside. Remove meat from chicken legs and chop very finely. Combine meat from chicken legs with pork and veal. Saute onion in butter until soft but not brown. Add onion, parsley, salt, thyme, allspice, lots of pepper, and egg to meat mixture and stir well. Pack half of the meat mixture into an 8 x 4 inch loaf pan, top with the strips of chicken and then cover with the remaining meat mixture. Arrange lemon slices on top and cover with foil. Place loaf pan in a large baking dish with once inch water. Bake for 1-1/2 hours. When done baking, remove foil and pour off fat. Remove lemon slices. Cover with fresh foil and place a weight on top. Chill over night in refrigerator.
Mix turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs. Heat olive oil in large skillet over medium-high heat. Add meatballs; cook for 3 to 4 minutes or until browned. Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm. Add bell peppers, mushrooms, garlic and bouillon to skillet; cook, stirring occasionally, for 2 to 3 minutes. Combine 1 tablespoon evaporated milk and flour in small bowl; add to skillet. Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened. Add meatballs to skillet; stir to coat. Serve over rice. Garnish with parsley.
Preheat oven to 190°C. Fry the onion slices and garlic in frypan until soft. Lightly grease a 5-cup ovenproof dish. Combine zucchini, tomatoes, paste, basil and 1 tbsp oil in the dish. Sprinkle cooked onion and garlic over the top of zucchini and tomato. Top with cheese and breadcrumbs, then drizzle with remaining oil. Bake for 45 minutes, or until golden, bubbly and cooked through.
Place all the ingredients in a saucepan over a high heat. Bring to the boil, then reduce to a simmer for about 20 minutes. Remove any scum that rises to the surface. Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over. NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
If using uncooked shrimp, boil shrimp 8 to 10 minutes or until pink. Drain in a colander Chill shrimp 30 minutes before using. (you can use frozen cooked shrimp and just thaw under warm water until thawed, drain well) Thaw peas under warm to hot water,drain well. Place shrimp and peas in a large bowl. Add red onion and dressing and toss lightly. Arrange lettuce on plates Add shrimp mixture to top of lettuce and enjoy.
Combine chicken thighs and buttermilk in a bowl. Stir well. Cover and refrigerate for at least three hours. Overnight is okay, too. My chicken thighs were quite large, so I cut them in half to maximize the coverage of panko breadcrumbs (see note in Step 4). When ready to cook, pre-heat oven to 350 degrees Fahrenheit. Combine panko breadcrumbs, thyme, smoked paprika, lemon zest and salt in a bowl and stir well. Remove each thigh piece from marinade and dredge in the panko mixture. Transfer to a plate. Note: Panko breadcrumbs are larger and crispier than regular breadcrumbs. I love their taste and texture -- I cut the thighs in half so I can use more crumbs. If you leave the thighs whole, you will probably need only 1 cup of crumbs. Heat 2 tablespoons of the olive oil in a large skillet/frying pan. Brown the thighs, on both sides - about 4-5 minutes per side. Depending on the size of your skillet, you may need to do this in more than one batch. Transfer partially-cooked thighs to a baking dish and pop in the pre-heated oven for 20 minutes. While the thighs are cooking, wipe out the skillet/frying pan you used for the chicken, so you can use it again. Hey, why wash pots and pans unnecessarily. And slice the onions and mushrooms, and chop the garlic and parsley. Melt the butter in the wiped-out skillet and add the last tablespoon of oil. Heat. Then add the sliced onions and cook for 2 minutes. Then add the sliced mushrooms and chopped garlic. Cook, stirring frequently, until everything has softened. Stir in the cream and parsley. Heat through. When serving, spoon sauce over the chicken.
Preheat oven to 350 degrees. Combine tomatoes, lemon juice, olive oil, garlic and salt in a medium baking dish and toss lightly. Bake 5 minutes or until heated through. Stir in parsley just before serving.
Set grill to med-hot. Mix honey and vanilla in small bowl, set aside. Place strawberries on a piece of foil. Drizzle strawberries with honey-vanilla mixture. Fold foil to create a packet. Grill for approximately 5 minutes. Let cool.
Slice apples into a crock pot. Cook on low until they're very soft, 4-5 hours. Remove from crock pot & press soft apples through a sieve to remove the peels. Stir in the Splenda, cinnamon, cloves and allspice. Return mixture to crock pot and cook another 3-4 hours on low setting. (mixture should reduce to about 4 cups). Spoon into clean jars (those cute little half-pint jelly jars would be perfect),leaving an inch of headroom. Cover with lids & freeze the jars that you want to use later. Store thawed apple butter in the refrigerator. Note: for oven prep, cook apples for 2 hours on 350°F After sieving & adding spices and Splenda, return to oven for another hour. Serving size listed is 1 tablespoon.
Mix cream cheese with mixer until soft and smooth. Add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. Layer: Vanilla Wafers, bananas, pudding mix- Repeat layers , end with pudding mix. Let it set in the refrigerater until chilled. Top with Cool Whip. Use large oblong dish.
Cook broccoli according to package in salted water. Drain, saving 2/3 cup water for later (or add water to equal 2/3 cup). Put broccoli in bottom of 1-1/2- 2quart casserole. In pan, melt 1/2 cup butter, blend in flour and chicken cubes stirring to make smooth paste. Add milk, and cheese until smooth. Pour over broccoli. Mix the 2/3 cup water and 6 Tbsp melted butter together, pour over about 2 cups croutons, mix lightly with broccoli in casserole, cover. Bake 350 degrees for 30 minutes.
Remove melon skin and seeds, cut into 1" squares. Slice ham into thin slices. Cook broth, 3 1/2 cups water, ginger, green onion, sherry,mushrooms, and melon for 1 hour. Add ham for 10 minutes. Remove onion and ginger before serving. Serve hot.
Heat oven to 200 degrees C. Melt butter and allow it to cool. Use 1 tablespoon to coat 10 muffin tin moulds or individual oval baking moulds measuring 5 x 10 cm. Sift icing sugar and flour into bowl, mix in the ground almonds. Lightly beat egg whites with a fork, fold them into dry ingredients. Add cooled, melted butter and orange rind, mix well. Three quarters fill each mould with mixture and bake on the middle shelf of oven for 10 minutes. Turn tray around, and bake for another 5- 10 minutes, till tops are golden, and springy to the touch. Leave in the tins for 5 minutes, then gently unmould onto a wire tray and leave to cool. Dust the friands with icing sugar to serve.
Heat oil in a wok over medium/high heat. Add chicken and stir-fry for 2-3 minutes, or until browned and cooked through. Remove from wok and set aside. Add garlic and chilli to the wok with the frozen broccoli. Stir-fry 4-5 minutes or until broccoli has softened. Return chicken, add hoisin sauce, toss to coat and heat through. Serve with rice.
In a mixing bowl, beat cream cheese, sugar and egg yolk. Separate dough into 16 triangles; place on lightly greased baking sheets. Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle. Top with 1 tablespoon pie filling. Fold long point of the triangle over filling and tuck under dough. Lightly beat egg white, brush over rolls. Bake 350 degrees for 15 to 20 minutes or until golden brown.
Sift flour into large bowl and rub in butter. Stir in sugar, milk and eggs being careful not to over mix. Add bush tomatoes, wattle seed and lemon myrtle leaving a little of each to sprinkle on top. Spoon mixture into muffin trays lined with muffin patty pans. Place two or three bush tomatoes on top of each muffin and dust with wattle seed and lemon myrtle. Bake in moderate oven (180) for 20 minutes.
Wisk flour, baking powder, baking soda and salt together. Set aside. Lightly beat egg and add honey, vanilla extract, buttermilk and melted butter. Lightly fold in banana. Pour wet mixture in to dry ingredients. Wisk only until combined. Lumps are okay. Don't overmix or pancakes will be tough. Using a small amount of oil or butter in skillet pour out about 1/4 cup batter and drop 3 or 4 blueberries (or to your taste) on top. Flip when bubbles appear.
Start making rice ( I like Basmati Jasmine Rice) remember, do not open the lid while cooking the rice, it makes it mushy --. Heat a large pot, or wok, on high, add ground beef, garlic, chopped onion, red pepper, soy sauce. Make sure to move the meat alot so it all breaks up and cooks evenly. Slice carrots thin with a vegetable peeler, cut lime into wedges, and slice onions thin. Meat should be done shortly, do not drain the meat. Fluff the rice with a fork. Place all of the fresh ingredients on a plate, lettuce leafs, carrots, limes, and onions. Place rice, and meat in separate bowls. Serve by placing rice in lettuce add meat, and then the fresh veggies that you would like, wrap it up, and eat it. This really only takes about 20-30 minutes. Really, really good.
Combine dry ingredients; add 1 C cheese and toss. Add combine milk, margarine, and egg. Mix until blended. Pour into a greased 9 inch ayer pn. Cover with remaining cheese, top with green pepper rings. Bake at 425* for 20 min.
In a large skillet over medium heat, brown and drain ground chuck. Add onion, green pepper, corn, tomatoes and green chilies, tomato sauce, salt, pepper, and chili powder; mix well. Cook uncovered over medium heat for 15 minutes; stir periodically. Add macaroni and cornstarch dissolved in water; stir well. Continue cooking and stirring over medium heat until mixture thickens, about 2 to 3 minutes. Serving size: 1 cup. Exchanges Per Serving: 3 Lean Meat, 1 1/2 Starch, 1 Vegetable, 1/2 Fat. Nutrition Facts: Calories 329; Calories from Fat 117; Total Fat 13g; Saturated Fat 5g; Cholesterol 75mg; Sodium 548mg; Carbohydrate 27g; Dietary Fiber 3g; Sugars 5g; Protein 26g.
Preheat oven to 350 degrees F. In a medium bowl, wisk together flours, baking soda, salt, nutmeg, and cinnamon. Stir in oatmeal and set aside. In a large bowl, cream together peanut butter and sugars. Add egg and banana and mix well. Pour dry ingredients into wet ingredients bowl and mix together thoroughly with large spoon. Stir in nuts, chocolate chips, or raisins (I used raisins in my first batch -- didn't have either nuts or chocolate chips). Batter will be fairly wet, so put bowl in fridge for 15 minutes to firm up. Prepare baking sheets with parchment paper. Drop cookie dough by teaspoons onto sheets. Bake for 12-13 minutes. Cool on racks. (Note: return bowl to fridge in between baking.) Makes 36-45 cookies, depending on how big they are.
Sprinkle the side of salmon fillets without skin with thyme, salt and pepper. In a skillet, melt butter at medium-high heat. Add salmon fillets, skin side up, and cook for about 4 minutes or until the bottom of fillets is lightly golden. Flip the salmon fillets and sprinkle with green onions and lime zest. Keep on cooking for 3 to 6 minutes or until the fish flakes easily with a fork. Serve with quarters of lime.
Preheat oven to 350 degrees F; lightly butter or oil a 9"x13" baking pan. Rinse the potato slices in cold water then pat dry. You're going to make three layers of potato slices, cheese/cream, salt/pepper: layer 1/3 of the slices in the bottom of the prepared pan, then top with 1/3 of the cheese, cream, salt, and pepper. Repeat twice with remaining ingredients (except garnish). Bake uncovered at 350 degrees F for 50 minutes or until the potatoes are tender and the top is browned and bubbling. Sprinkle with freshly grated Parmesan, and serve hot.
Scoop handful Fritos into bowl. Heat black beans and green chile separately. Top Fritoes with black beans, then green chile, and then Jack cheese. Top with tomatoes, onions, jalepenos. Serve!
Preheat the oven to 425 degrees F. Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots, 2 celery stalks, and the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy. Wash the turkeys, inside and out, and dry well. Coat inside and out with half of the olive oil. Season each turkey on the outside generously with the spice rub (recipe is below), pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey. Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans or baking sheets. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil. Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy. While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and then reserved turkey stock and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Carve turkey as desired and serve with gravy. Fennel Spice Rub:. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
Melt the chocolate melts in microwave. Cut the fruit sticks in half and poke each one in to a marshmallow. Dip each marshmallow in to the melted chocolate (leaving the underside uncovered) and then roll in the coconut. Allow to set on a sheet of tin foil.
Step 1.- In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Add the chicken to the batter tossing to coat. Step 2- Heat a deep fryer to 350 degrees. Fry chicken bit in batches for 2 minutes or until batter becomes firm. Drain on paper towels. Step 3- To make sauc. Heat 1 1/2 tablespoon of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar and water. Mix well. Combine 1 tsp of water with 1 tsp of cornstarch. Add to sauce and simmer for 2 minutes. Step 4- Coat chicken and the sauce and garnish with sesame seeds. ( serve with rice).
Melt butter in a medium skillet over medium-high heat; add flour, salt, paprika and garlic. Saute, stirring constantly, for 2 minutes. Stir in shrimp and triple sec; saute for about 5 minutes, stirring frequently, until shrimp turns pink and sauce thickens slightly. Sprinkle with parsley and chili flakes. Shrimp may be threaded on small wooden skewers with small lime wedges.
Set oven to 400 degrees F. Butter a 13 x 9-inch baking dish. In a heavy-bottomed medium-size saucepan, melt the 1/4 cup butter, whisk in the thyme, nutmeg, fresh garlic, cayenne pepper and black pepper; whisk/mix for 2 minutes. Add/whisk in the flour, mix for 2-3 minutes. Slowly add/whisk in the half and half cream; whisk on med-low heat, until a light boil and thick; reduce heat to low, contine to whisk and cook for 3 minutes. Remove from heat, add in the grated cheddar, Parmesan cheese, green onion and the Dijon mustard (if using); mix until all the cheese has melted; season with salt and more black pepper to taste. Transfer the mixture to a large bowl. Mix together the sauce, cooked pasta and the cooked, drained cauliflower; toss to combine. Transfer and spread the mixture into a prepared greased baking dish. In a small bowl, combine the bread crumbs, 1-2 Tbsp Parmesan cheese and the melted butter. Sprinkle over the cauliflower mixture in the baking pan. Bake for 20 22 minutes, or until hot and bubbly.
Preheat oven to 375 degrees F. Spray a 9 inch pie plate with cooking spray, set aside. On a baking sheet, spread the nuts and toast on the middle rack of the oven for 7-10 minutes or until the smell of nuts fills your kitchen. Reserve 16 pecan halves for the garnish. In the food processor bowl, combine oats, flour, remaining pecans, 1/2 teaspoons cinnamon, and a pinch of salt. Pulse mixture until it becomes a coarse meal texture. In a medium bowl whisk together oil and 3 tbls. maple syrup, add dry mixture and work together until a soft dough is formed. Press mixture into the pie plate, crimp the edges, and bake for 10 minutes. Set aside to cool. Rinse out food processor bowl. Add soymilk and arrowroot and blend until arrowroot is completey dissolved and mixture is smooth, approximately 15 seconds. When smooth add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 tsp cinnamon, 1/2 tsp salt, nutmeg, and cloves. Blend until smooth, pour filling into cooled pie crust and smooth top. Bake for approximately 35 minutes, or until crust is lightly browned and the outside inch of filling is set. Do not worry if the center is still soft, it will firm up as the pie cools. Transfer pie to a wire rack. Using the 16 reserved pecan halves, gently press them into the hot filling in 2 circles. Cool to room temperature then chill until set, about 3 hours. Serve chilled or at room temperature. NOTE: Cooking time includes chill time.
Blend the first 6 ingredients together until a smooth consistency. Pour pancake mixture into the hot pan. Whilst the one side is cooking add slices of the banana to the uncooked side. When ready to flip, flip over and cook and seal. Serve with honey or maple syrup.
In a skillet, saute the meat and onion until brown, drain and put in a slow cooker with the clams and juice. Add celery, water, salt and pepper. Cover and cook for 3 hours on high or until vegetables are tender. During the last hour of cooking add the half and half and cornstarch that you have blended together. Be sure to heat through before serving. Garnish with the parsley and serve with crusty French bread of crackers.
Preheat oven to 500 degrees. Slice the shrimp in half, lengthwise. Heat the oil in a small nonstick skillet over medium heat and add the shrimp. Cook until the shrimp turn pink and form a "c" shape, about 3 minutes. Season with salt and pepper to suit your taste. Roll out the dough on a lightly floured surface on a 10 inch round, or us a pre-packaged Boboli pizza crust. Place the crust onto a parchment line baking sheet. Spread the sauce onto the pizza, leaving the edges clean for a crust to form. Put half of the cheese on top and spread the shrimp evenly over the pizza. Then add the mango slices, red onion, red bell pepper, and yellow bell pepper evenly on the top. Sprinkle the pizza with the red pepper flakes adn top with the remaining cheese. Bake the pizza for 15 minutes or until the cheese is melted and slightly brown. Serve immediately with more red pepper flakes sprinkled on top.
Peel potatoes, cut them in pieces and cook in a little water for ca. 20 minutes. Drain excess water and add all the other ingredients. Mash and stir so you get all the stuff from the corners mixed in as well.
Preheat oven to 350°F Cream together brown and white sugar, margarine and vanilla and maple extracts. Beat in egg. Sift in flour, baking powder and soda and salt until combined. Stir in flaked brazil nuts (or coconut). Drop dough by scant round tablespoonfuls onto sprayed SHINY baking sheet. Press a macaroon candy into the centre of each tablespoonful of dough. Bake 10 to 12 minutes, depending on your oven. Cool on wire rack. Freeze really well.
Preheat oven to 325 degrees F. Saute onion, green bell pepper, celery, garlic, salt, pepper, paprika, thyme, and mustard in butter in large heavy skillet over medium-high heat for 4-5 minutes or until vegetables soften; remove from heat. Place roast in shallow roasting pan; fat side up. Make several slits with sharp knife in the top of the roast, cutting downward, but not through to the bottom. Stuff pockets with the vegetable filling. Roast in preheated oven for 1 hours or more, or until a meat thermometer reads the temperature you desire (160 degrees-for medium; 170 degrees for well-done). Remove roast from pan; keep warm; reserve pan drippings. To prepare gingersnap gravy, pour off pan juices into a 1 cup measure; skim off fat. Add enough water to make 1 cup and pour back into the pan. Set pan on top of the stove over medium-high heat, and simmer for 2 minutes, scraping brown bits from the bottom of the pan; remove from heat. Saute chopped onion, chopped celery, minced garlic in butter in large skillet for 4-6 minutes. Add ginger, salt, pepper, thyme, sage, and cumin, mixing well; cook 5 minutes. Add pan juices from roasting pan and the can of beef broth. Bring all to the boiling, then lower heat and simmer, uncovered, for 3 minutes. Break gingersnaps into pieces and add to skillet. Cook gravy until cookies absorb liquid, then whisk until smooth; simmer 10 minutes more. Strain gravy, and keep warm. To serve, slice pork into medallions, and spoon a little gravy over meat; serve extra gravy on the table.