HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line cookie sheet with waxed paper. Alternately thread 2 strawberries and 2 doughnut holes on each skewer. Note: You can also use the microwave for the following steps to melt the chocolate/margarine, but use lower heat and watch carefully to avoid burning. Probably only need to microwave about 1 minute or less and check throughout, stopping when just melted. In small saucepan, combine semi-sweet chocolate chips and 2 teaspoons margarine; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs. In another small saucepan, combine vanilla chips and remaining 2 teaspons margarine; melt over low heat, stirring until smooth and well blended. Drizzle over kabobs and semi-sweet chocolate. Refrigerate 10 minutes or until set.
Preheat broiler or grill. Combine all ingredients except salmon in a bowl and stir well. Place fish on a pan coated with cooking spray (if preparing in the broiler) or directly onto a rack lined with cooking spray-coated aluminum foil (if preparing on the grill). Brush half of marmalade mixture over fish, cook 6 minutes. Brush remaining marmalade mixture over fish and cook an additional 2 minutes or until fish flakes easily when tested with a fork.
Stir dry ingredients (flour through wheat germ) together in mixing bowl. Add remaining ingredients and beat until smooth. Pour into greased 9x9 cake pan; bake at 350 for 45-50 minutes, or until tests done.
Mix flour, sugar and salt in a mixing bowl. Add milk to salad oil and stir into flour. Put mixture into a 9 inch pie plate, and shape to pan. Bake 425 degrees for 12 minutes.
Preheat the oven to 375 degrees and coat a shallow 1 1/2- to 2-quart baking dish with cooking spray. In a large pot of boiling water, cook the noodles according to package directions, until al dente. Meanwhile, in a large skillet over medium heat, melt the butter, then add flour, stirring, for 1 to 2 minutes. Gradually pour in broth and cook, stirring, until it thickens, about 2 to 3 minutes. Season with salt and pepper. Stir in milk and cook until very hot and smooth, another 3 minutes. Put the turkey in a bowl and add half the sauce and stir the other half into the cooked noodles. Spoon the noodles into the prepared baking dish. Top with the turkey and spread evenly. Bake, covered, for 15 minutes. Continue to bake, uncovered, for another 15 minutes, or until the top is golden brown and crisp.
Combine the rosemary, 3 tablespoons black pepper and the vegetable oil; rub all over the roast, cover and refrigerate overnight. Place a large roasting pan in the center of the oven and preheat to 375 degrees F; let the roast stand at room temperature for 30 minutes. Season the roast with salt and put in the hot roasting pan, fat side down, to sear; roast for 30 minutes. Turn the roast over, reduce heat to 350, and roast, turning the pan several times in the oven, until a meat thermometer registers 125 degrees F, about 3 hours. Transfer to a carving board and let rest at least 20 minutes before carving. Meanwhile, in a saucepan, melt the butter over medium heat, add the shallots and garlic and cook until lightly browned, about 5 minutes; add wine and boil 2 minutes. Add stock, vinegar, and thyme; bring to a boil, reduce heat, and simmer until reduced to about 2 1/2 cups, about 20 minutes. Strain the sauce, then return it to the saucepan; swhisk in the porcini powder and simmer for 1 minutes. Cover, remove from the heat and let stand for 5 minutes; season with salt and pepper. Carve the roast and serve with the porcini mushroom jus.
Dissolve yeast in water. Add sourdough starter, salt, honey and butter. Stir until well-blended. Add flours and blend. Turn onto a lightly floured surface and knead for a couple of minutes. Place dough in a large buttered bowl, turning to coat all sides. Cover with a towel and let rise in a warm place for about 1 hour, or until doubled in bulk. Punch down and knead for a couple of minutes. Divide dough into 2 equal pieces. Shape each piece into a ball. Place on a lightly greased baking sheet, cover, and let rise until doubled, about 45 minutes. Preheat oven to 375°. Bake for about 30 minutes, or until loaves are browned and sound hollow when tapped with a finger. Cool wrapped in a towel.
Melt 1/2 cup butter in 1-quart saucepan. Stir in 1/2 cup honey, lemon juice and cinnamon. Cook over medium heat, stirring occasionally, until mixture is thickened (18 to 20 minutes). Remove from heat. Combine thickened honey mixture, walnuts and raisins in small bowl; mix well. Cool to room temperature (1 hour). Heat oven to 350°F. Cut phyllo sheets in half crosswise (14x9-inch rectangle). Place 1 1/2 cups filling on end of each phyllo rectangle. Roll up, starting at long (14-inch) edge. Combine all glaze ingredients; brush over top of dough. Cut into 1-inch slices with sharp knife. Repeat with remaining phyllo dough. Place baklava slices onto ungreased baking sheet, cut-side down. Bake for 8 to 10 minutes or until lightly browned. Let stand 1 to 2 minutes; remove from baking sheet. Serve warm or cool.
Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter. Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix. Add the remaining 3 cups of flour and mix in . Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour. Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts. Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour. Bake at 350 degrees for 25-30 minutes or golden brown.
Roll the squirrel pieces in flour, salt, and pepper. Brown in butter. Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1-1/2 to 2 hours. Add the tomatoes and continue to simmer another hour.
Preheat oven to 350 degrees. Mix all ingredients except the cornflakes or crackers and the 1/2 stick of melted butter together in a bowl. Grease 9x13 inch pan (you can use cooking spray) and add all ingredients from the bowl to the pan. Just before baking, mix the cornflakes or crackers and the 1/2 stick of melted butter together and then sprinkle on the top. Bake for 1 hour at 350 degrees.
Preheat the oven to 350 degrees. Place shredded chicken evenly in a 9x13 dish. Top with rice and then cheese. Mix the remaining ingredients well and pour over chicken, rice and cheese. (This is going to look VERY runny--it is supposed to. It all cooks down and cooks the rice. This is why you cannot use Minute Rice). Cover with foil and bake for one hour. Remove the foil and bake 30 minutes longer, or until all liquid is absorbed.
Marinade: Dissolve corn starch in water. Mix in soy sauce, sugar, and oil. Stir shrimp in and let sit for 15-20 minutes. Sauce: Combine corn starch in water. Mix in sherry, sesame oil, soy sauce, and sugar. Steam sugar snap peas. In a large skillet or wok, heat canola oil over medium-high heat. Remove shrimp from marinade and stir-fry with garlic and green onions until pink. Add in sugar snap peas. Push shrimp and vegetables to the sides of the wok or skillet and pour sauce into the middle. Allow to thicken slightly, adding more cornstarch dissolved in cold water if needed. Serve over rice or pasta.
Mix flour and sugar together; add vanilla, egg yolks and butter. Mix well; roll into a large ball. Save the egg whites in a small bowl. Crush the walnuts as fine as you can. Roll dough into small balls (about a heaping tablespoon full. Roll these small balls in the egg whites. Then roll them in the crushed walnuts. Place on greased cookie sheet. Poke a hole in the middle about half way through with a thimble, or something around the same size. Place in the oven at 350°F for 7 minutes, then repoke the hole. Place back in the oven for 7 more minutes or until golden brown. Then fill in the hole with jam or jelly. Let cool.
Peel the beetroot and slice thinly (halve the slices if they are very big). Clean and dice the potatoes. Heat oil in a wok and stir-fry the potatoes circa 2 minutes. Add beetroot and cook circa 2 minutes. Add orange juice, honey, and soy sauce and simmer under cover until cooked (circa 10 mins). Clean and slice scallions. Serve stir-fry with scallion slices.
Start by crumbling the raw turkey meat in a large bowl. Pour in the salsa and the rest of the spices. Mix all ingredients in well with the meat. (You may add extra or less of a particular seasoning if you'd like) Form 4 patties with the meat mixture. Try not to make them too tightly packed, because when they cook they puff up a little and get pretty thick. Spray a large skillet with olive oil cooking spray and put it on medium heat. Cook the four burgers for about 6 minutes on each side, until browned and cooked all the way through. (you may also grill the burgers). Put the burger on a bun, add cheese and whatever other toppings you would like. I mixed light mayo and salsa together to make a creamy sauce to spread on top of my burger. You could also sub the light mayo for light sour cream. ENjOY!
Toast bagels medium-well and keep warm. In bowl, beat eggs well, then add dill, salt and pepper and beat some more. Add milk and cream and beat again until frothy. Melt butter in skillet and add egg mixture. Scramble until soft. To assemble, divide cream cheese evenly among bagel slices and spread. Divide salmon slices evenly and place atop cream cheese. Sprinkle chopped red onion over salmon, then mound cooked eggs on top. Garnish each with capers and dill sprigs, if desired.
Preheat oven to 350 degrees F. Take aluminum foil; 2 sheets per person. Double them together. Spray foil with Pam. Place filet on each doubled sheet. Spread walkerswood jerk sauce on filet -- again -- this is spicy stuff so lightly at first! Then add the onion, red pepper, yellow pepper, tomatoes, mushrooms, italian seasoning, red pepper flakes and squeeze of lemon juice on each packet. Close each packet completely. At this point I take a marker and mark the initial of each person on their packet. Place in the oven for 30 minutes. Open packet carefully, and put contents over rice. Throw packet away! Easy peasy clean up too !
Cook pasta in boiling water until just tender (about 10 min.). Stir in broccoli and drain immediately and return to pot. Whisk flour, salt and pepper into milk and pour over pasta. Stir in mustard and cook stirring over medium-high heat for 5 minute or until thickened. Remove from heat and stir in cheese until melted.
Place all ingredients in a blender. Add ice. Blend. Garnish with cherries and pineapple wedge preferably in a hurricane glass.
Blend carob or cocoa powder with cornstarch in saucepan by mashing them together with a fork to flatten any small lumps. Add small amounts of almond milk gradually, blending well after each addition. Cook over medium heat, stirring frequently. You can start at a higher heat for the first one or two minutes, but keep stirring and lower the heat so as not to scorch the pudding at the bottom. You can add the vanilla if using, at this point. Bring to a boil, lower heat, and boil for 1 minute, stirring constantly. You may add your sweetener of choice now, or after pudding is cooked. Add butter or coconut oil, if using, and stir to melt and blend. (I prefer to add virgin coconut oil at this point so that it doesn't cook). Chill or serve warm.
For the tartar sauce, Combine all ingredients; cover and chill. Place fish in lightly greased 13- x 9-inch baking dish; cover with aluminum foil. Bake at 400° for 20 minutes or until fish flakes with a fork. Drain; cool and flake. Combine egg through red pepper in a large bowl. Stir in flaked fish. Shape into 6 patties; coat with crushed cereal. Place on paper towels; refrigerate 1 hour. Pour oil to a depth of 1/2 inch in a large heavy skillet. Fry patties in hot oil over medium heat about 2 minutes on each side or until golden. Drain on paper towels. Serve in buns with lettuce, tomato, onion, and Jalapeno Tartar Sauce.
Flatten chicken breasts between sheets of plastic wrap to 3/8" thickness. In 9" pie plate or large shallow dish, combine bread crumbs and grated Parmesan. In cup, on HIGH power, microwave 2 tbsp butter until melted, about 20 seconds; stir in 3/4 tsp salt and 1/2 tsp pepper. Working with 1 breast at a time, brush 1 side with melted butter. Place, butter side down, in crumbs; press down to coat. Brush top of breast with butter; turn over and coat with crumbs. Place on waxed-paper lined baking sheet. Repeat with remaining breasts. In each of 2 large non-stick skillets, melt 1 tbsp butter until foamy. Place 2 chicken breasts in each pan; cook over medium heat 6 minutes; turning once, until coating is golden brown and chicken is cooked through (adjust heat if crumb mixture is browning too quickly). Remove chicken to serving platter; wipe one of the skillets clean. In clean skillet, melt remaining butter; cook over medium heat until light golden and smells toasted. Stir in lemon juice and capers. Pour over chicken.
For the crust: Mix flour, shortening and salt together with a fork until crumbly. Add water a little at a time until the dough holds together. Mix lightly with fork. Be careful not to over mix the dough or it will come out tough instead of flaky. Place ball of dough onto a lightly floured surface and roll out to fit a 9" pie pan. Loosely roll the dough onto your rolling pin and place dough in pie pan. Push dough into the pie pan and trim off any excess dough. Finish edges with a fork or by crimping the edges with your fingers. For the filling: In a large bowl whisk together eggs and milk. Mix in the asiago cheese and 1/2 cup of the cheddar cheese. Add bacon, shallots, sun dried tomatoes, salt, and cayenne pepper. Squeeze out the excess liquid from the spinach and add to the egg mixture. Mix everything together until it is well blended. Pour into prepared pie crust shell. Sprinkle with the remaining 1/4 cup of shredded cheddar cheese. Bake at 400 degrees F for 40 minutes or until a knife inserted about 2 inches from the edge comes out clean.
Cook un-peeled potatoes in boiling water in saucepan until tender, almost 40 minute. Fry bacon in skillet until crisp, about 10 minutes. Remove, drain on paper toweling, crumble & reserve. Cook onion in bacon drippings until partially tender, about 5 minutes. Blend together sugar, flour, salt, pepper, water and vinegar, add to onion mixture. Cook stirring constantly, until mixture thickens and bubbles, about 5 minutes. Remove from heat. Peel & slice potatoes, add potatoes to onion mixture, heat well, about 5 minutes. Add radishes and toss. Serve hot, topped with bacon.
Position a rack in the lower third of an oven and preheat to 350°F Grease a Mary Ann cake pan and dust with cocoa powder. TO MAKE THE CAKE: Over a sheet of waxed paper, sift together the flour, salt and baking soda; set aside. In a large bowl, whisk together the 3/4 cup cocoa, the sugar, the Amaretto and boiling water. Set aside. In a small bowl, whisk together the butter, eggs and vanilla. Pour into the cocoa mixture and whisk to combine. Whisk in the flour mixture in two additions. Pour the batter through a fine-mesh sieve into the prepared pan and stir in the chocolate chips. Bake until the cake springs back when gently touched and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Tap the pan gently on a work surface, invert the pan onto the rack and lift off the pan. Let cool completely, about 1 hour. TO MAKE THE GANACHE: Put the chocolate in a small bowl. In a small saucepan over medium heat, warm the cream until bubbles form around the edges of the pan. Pour the cream over the chocolate. Let stand for 1 minute, then slowly whisk until smooth. Let cool for 10 minutes before using. Pour the ganache into the well of the cake. Using an offset spatula, spread evenly. Sprinkle the almonds in a 1-inch-wide band around the outside edge of the ganache. Refrigerate the cake for at least 30 minutes to set the ganache.
Wash leeks well. Saute leeks and onions in butter until limp. Add 2 quarts water, carrot, potatoe, asparagas, and rice, and simmer 25 minutes. Add spinach and cream- simmer 5 minutes more (Note- this soup is actually better if allowed to sit for a while).
Cook fettuccine according to package instructions. Clean the shrimp and season with 1 tbsp of cajun spice. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour. In a deep skillet add butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from skillet and set aside. In the same skillet add chicken broth and heavy cream. Season with additional cajun spice if preferred. Cook until sauce thickens a bit from the heavy cream, then add Parmesan cheese and whisk. Add fettuccine and shrimp to the sauce and toss. Serve warm.
Cut the ends off the onion, just enough that it will rest flat on its root end. Peel off outer dry layers. Cut into wedges leaving the root end intact. Place on a square of heavy foil. Top with boullion and butter. Wrap securely, be sure that you do not poke holes in the foil-- you want the juices to stay in there with the onion. Bake at 350 for 45 min to 1 hour. Remove from foil into a serving bowl and top with cheese while HOT. Enjoy with a piece of crusty french bread.
Preheat oven to 350 degrees. Combine sugar, eggs, and butter for the brownies. Beat in remaining brownie ingredients. Pour batter into an 8-inch greased and floured pan. Bake for 25-30 minutes. While the brownies are baking, combine frosting ingredients. Frost the brownies while they are still warm. Enjoy!
Pre-heat oven to 350 degrees F. Mix cake mix, eggs, and oil with a wooden spoon or large spoon until there are no lumps. Fold in chocolate chips. Place 1 1/2 inch balls on a non-greased, non-stick pan. Bake for 11-12 minutes. cool for 3-5 minutes and serve while still somewhat warm. Put the extras in a zip-lock bag. Do not refrigerate.
Place rack in lower half of oven; preheat oven to 425 degrees F. In a large bowl, toss apples with flour and butter; turn into prepared crust. Spoon mincemeat evenly over apple mixture. Cover with top crust; cut slits near center. Seal and flute. Brush egg mixture over crust (optional). Bake for 10 minutes. Reduce oven temperature to 375 degrees F and bake 25 minutes longer or until golden. Cool. Garnish as desired (Cool Whip is a family favorite!).
In microwave safe dish, combine all ingrediants. Cook in microwave for 20 - 25 minutes or until potatoes are tender. Stir after first 10 minutes.
Sift the masa harina, flour and baking powder into a large bowl. Add water and oil and stir until a soft dough forms. Turn out dough onto a well floured board, pat into a round and gently roll to about 1/4 inch thickness. Carefully ease the crust into an 8 or 9 inch pie plate and prick the bottom. Bake at 400 for 15 minutes, fill with taco/chili filling and continue to bake for 45 minutes or until pie is done.
Place shrimp in bowl with dry sherry and salt and marinate for 30 minutes. Toss every so often. Heat a large wok or 12-inch skillet until very hot. While pan is heating, lay shrimp out on paper towels and pat dry. Add 2 tablespoons peanut oil to pan and heat until sizzling. Add half of the shrimp to the pan (they should be in a single layer) and stir-fry (cook, stirring continuously) until just pink but not cooked through, about 1-2 minutes. Transfer partially cooked shrimp to a plate, then add remaining two tablespoons of peanut oil to pan and heat until sizzling; add remaining shrimp and stir-fry as you did the first batch. When shrimp are just pink but not cooked through, add reserved shrimp back to pan along with ginger, garlic, sweet red chili sauce and jalepeno peppers; stir-fry about 1 minute more. Add the water, soy sauce, scallion greens and bell pepper and cook until the shrimp are cooked through, about 1-2 minutes. Do not overcook. Use a slotted spoon to transfer shrimp to serving dish. Continue to cook sauce until slightly thickened; turn off heat, stir in sesame oil, then pour sauce over shrimp. Serve with jasmine rice.
Whisk together all ingredients until blended. Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed. Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.
Preheat oven to 350°F bring a large pot of lightly salted water to a boil. Add carrots and cook until tender. Drain. Place into a large bowl and mash with the melted butter and dry ingredients. Add the eggs and vanilla and beat with a whisk to blend well. pour into a 2-quart sprayed casserole. Sprinkle with powdered sugar. Bake 30-35 minutes.
Combine flour and seasoned salt in a large zip-top plastic bag; add chicken. Seal bag and shake to coat chicken. Brown chicken in hot oil in large skillet over medium high heat. Add tomatoes and next five ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 25 minutes until liquid is absorbed and rice is tender. Sprinkle with cheese.
Stir together 1 C flour and yeast in large bowl. In a saucepan, heat& stir sour cream, 1/4 C sugar, water, butter and salt till just warm and butter almost melts. Add sour cream to dry mixture along with the egg. Beat with electric mixer on low to med. 30 seconds, then on high for 3 minutes, scraping sides of bowl often. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough onto floured surface and knead in enough of remaining flour to make a moderately soft dough that's smooth and elastic. Shape into a ball and place in lightly greased bowl, turning to grease surface. Cover and let rise till doubled, about 1 hour. Punch down dough and turn out onto floured surface. Cover and let rest 10 minutes. For filling: Stir cream cheese, 1/3 C sugar and vanilla together in small bowl and set aside. Lightly grease a baking sheet. Roll dough on floured surface into a 14"x10" rectangle. Spread filling over dough to 1/2" from edges. Roll up, jelly roll style, starting from a long side. Seal seam and place seam side down on prepared sheet. Make 1/4 inch cuts across top of loaf at 2" intervals. Cover and let rise 30 minutes. Bake at 350 degrees for 30 to 35 minutes or till golden. Cover with foil for last 15 minutes of baking if it seems to be getting too brown. Cool slightly on wire rack. Mix powdered sugar, 1 T milk and vanilla for icing till smooth. Drizzle this over the loaf. Nice served warm.
In skillet saute onions and peppers in a bit of oil until tender. In individual ramekins, spoon in the salsa. Add cooked onions, peppers, olives, italian sausages and bacon. Top with shedded cheese. Place in hot oven( toaster oven) until cheese is melted; app 8 minutes. Serve with your bowl of natchos and scoop it up.
Mix Oatmeal and baking powder. Add remaining ingredients and mix well. Pour in sprayed 9" pie pan or casserole dish or sprayed muffin tins. Bake for 45 minutes at 350 degrees.
Heat the butter in a pan and add the onions, garlic and peppercorns. When the onions turn translucent, add the lentils, tomatoes, salt and 2 cups of water and cook till the dal is tender. About 20 minutes. When cool, blend to get a smooth puree. Add the spinach, milk and bring to a boil. Finish by adding the lemon juice. Serve hot.
Preheat oven and baking sheet to 350 degrees. Mix eggs, milk, cheese, spinach, and soup mix. Shape crust into pie plate, and pour mixture into pie crust. Bake for 50 minutes or until knife comes out clean.