HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre-heat oven to 200°C. Heat oil in pan over medium heat. Brown chicken, add mushrooms and cook for 2 minutes. Add combined evaporated milk, cornflour, mustard, and stock powder. Bring to the boil, simmer covered for 6 minutes, stirring twice. Remove from heat, stir in asparagus. Spoon mixture into 6 individual oven proof dishes. Dive the pastry sheet into 6 squares and top dishes with pastry. Brush with a little egg yolk and slit the pastry. Bake for 15-20 minutes until golden.
Preheat oven to 350 degrees Fahrenheit. In a large bowl combine the 1 cup softened butter, 2 cups sugar, 1/3 cup cocoa and the 4 eggs. Stir in the flour, vanilla, salt and nuts (if using). Pour into greased 1-inch deep baking sheet (or a large baking pan; we used a 9 x 13 pan but had to cook the brownies longer). Bake for 20 minutes. Cover with marshmallows. (I used quite a bit less but with great results). Bake 3 to 5 minutes so marshmallows can melt. To make frosting: mix together remaining ingredients (1 1/3 cups powdered sugar,butter, cocoa, and evaporated milk) using an electric mixer. Frost brownies when brownies are cool.
Broil the eggplants and 6 of the green peppers in the oven until they are really soft. After cooling down, peel the outer layers, rinse the eggplants in water and lemon juice. Take off the excess water after the rinse, mince both the eggplants and the peppers, then mash them together. Add salt and 2 tablespoons of olive oil, stir well. Take off excess water from yogurt (make it'condensed'), add garlic, and mix it with eggplant-pepper paste. Add some red pepper. Chop the onion, and 2 green pappers, saute them in a deep pan with 2 tablespoons of olive oil. Add the ground beef, and stir until cooked. Add peeled and diced tomatoes, salt and black pepper, cook for 5 more minutes. In the service plate, put the ground beef mixture over the eggplant-pepper-yogurt paste. Decorate with chopped parsley. Serve with rice pilaf.
Sausage should be cut in to bite size pieces. Fry until almost done. 15- 20 minutes. Add green peppers and zucchini saute 3-4 minutes,add onion,saute 2 minutes,add garlic,saute 1-2 minutes. Add enough water to cover. Add tomatoes ad tomatoe soup. Blend in spices. Simmer 40-50 minutes.
Combine 1/2 cup mayonnaise and next 3 ingredients in a saucepan. Gradually add milk, and cook, stirring constantly, over medium-low heat 8019 minutes or until thicken. Remove from heat. Add cheddar cheese, and next 3 ingredients, stirring until cheese melts and is well-blended. Place half of potato slices evenly in a lightly greased 11x7" baking dish; pour half of cheese mixture over potatoes. Repeat layers with remaining half of potato slices and cheese mixture. Sprinkle with Parmesan cheese. Bake, covered, at 350 degrees, for 1 hour. Uncover and bake 30 minutes more or until potatoes are golden brown and fork tender.
HEAT oven to 350 degrees F. CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 minute Stir in chopped chocolate. Pour into 2 greased 9-inch round pans. BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minute Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely. PLACE COOL WHIP and remaining chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute Let stand 15 minute to thicken. Stack cake layers on plate, filling and frosting with COOL WHIP frosting. Garnish with nuts. Keep refrigerated.
In a large mixing bowl, mix together the flour, sugar, oats, cinnamon and baking soda. In separate bowl, combine the carrot, oil and egg. Mix well. Add the carrot mixture to the dry ingredients and stir until just combined and moistened. Fold in the walnut pieces. Pour approximately 1/2 cup mixture onto preheated waffle iron. Waffles will be done when steam stops -- 4 or 5 minutes. NOTE: If batter seems too thick, thin with a little milk. A nice addition to this recipe would be tablespoon of grated apple or a tiny handful raisins.
Add the first 5 ingredients to a large pot; cover and bring to a boil. Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender. Take pot from stove burner and set aside. In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking. Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices). Set spice mixture aside for 1 minute to cool. Stir spice mixture into the lentil mixture; add cilantro, stir to combine. You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky). Add in lemon juice; stir to combine. Rewarm soup in soup pot; season if needed with salt/pepper.
Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend. Season to taste with salt and pepper. Combine endive and apples in medium bowl. Pour dressing over; toss to coat. Sprinkle cranberries, green onions and walnuts over and serve.
Preheat the oven to 350F degrees. Coat a 9 in square pan with nonstick spray. In a large saucepan, bring the milk, brown sugar, butter, and cinnamon to a boil. Meanwhile, in a large mixing bowl, mix together the oats, chopped apple, cranberries, and nuts; spread evenly into the prepared pan. When the milk mixture begins to boil, pour out evenly over the oatmeal mixture. Bake uncovered for 30-35 minutes, ore until the liquid has been absorbed and the oatmeal is tender. Cut the mixture into 6 servings, scooping each out into a cereal bowl. Garnish with a sliced apple (if desired) and serve with a pitcher of milk.
Preheat oven to 350°. Put enough oil in bottom of skillet to cover the bottom. Brown the chops on both sides until lightly browned. Remove the chops to drain on paper towels. Add onion and apple to the pan drippings and cook until onions are transparent. Deglaze the skillet with 1/4 cup apple juice, stirring to loosen brown bits from the bottom of the skillet. Turn heat off under skillet and add sauerkraut, onion mixture, brown sugar,caraway seeds, and the remaining apple juice. Spray a 9 X 13 baking dish with Pam. Place sliced potatoes in the bottom of the baking dish. Spread the sauerkraut mixture over the potatoes in the baking dish. Top with the pork chops. Sprinkle the chops with salt and pepper. Cover the baking dish with aluminum foil and bake for 2 hours or until the meat and potatoes are fork tender. Baste the meat occasionally with the liquid in the baking dish.
Mix ingredients to-gether in a saucepan and simmer 15 minutes then bottle. Take 2 tsp. every 4 hours.
Cut the roast in half and in a large skillet; brown each half on all sides in the olive oil. Remove and set aside. In the same skillet with the oil, saute onion, bell pepper and celery for 2 minutes. Add the garlic and cook for another minute. Add the tomato paste and stir for a couple of minutes to fry. Stir in the tomatoes and tomato sauce. While this mixture slowly simmers, add to taste the thyme, bay leaf, oregano, cayenne, salt, pepper and sugar. Add wine and Parmesan. Let simmer about 45 minutes. Add carrots, mushrooms, and both pieces of roast and any juices that have accumulated. Cover and cook over low heat for a 2 to 3 hours. Remove beef and slice against grain into half-inch slices. Serve with the tomato gravy on top or place the slices back into the gravy and cook on low another 15 to 20 minutes for a more traditional meal. Serve roast and gravy over mashed potatoes or spaghetti (as suggested in the recipe) and top with additional parmesan cheese.
Saute, the 1/2 cup chopped yellow onions,add the 1 cup of corn and saute until transparent, sit aside. In a large bowl mix Flour, cornmeal, baking powder, soda, salt and sugar together. Whisk together buttermilk,egg,half & half,and melted butter:Add to the dry ingredients and whisk until smooth. Add Onions and corn to batter; Heat a nonstick skillet and ladle 2-ounces for each cake, Fry until browned turn and cooked other side until browned, serve.
Preheat the oven to 350°. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 9" x 13" x 2" baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool. For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
Preheat oven to 350 degrees. Melt the butter in a medium saute pan, add olive oil. When oil is warm, add the rice, onion, pepper, and garlic. Saute for 2 to 3 minutes or until rice browns slightly. Pour in chicken stock, stir and pour into a 1 1/2 quart baking dish that has been sprayed with non-stick cooking spray. Cover and bake for 25 to 30 minutes or until water is absorbed and rice is tender.
Prepare the navy beans according to package. Partially cook 12 strips bacon; pat dry and cut up into small pieces. Combine in your crock pot ALL of the ingredients listed above. Cook on low for 10 hours. Serve hot or chill.
Saute chicken livers and mushrooms in 3 tablespoons butter in large skillet 5 to 8 minute or until livers brown. Remove livers and mushrooms from skillet; set aside. Reserve pan drippings in a small bowl. Saute rice in remaining butter until golden. Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well. Cover and simmer 20 mi. or until liquid is absorbed. Stir livers and mushrooms into rice; cook until livers are throughly heated.
Mince the garlic (add more or less to taste). Dice the onion (ditto). Cut avocado in half and twist to separate. Stab the pit with the long sharp edge of your knife: twist it, and the pit will come right out attached to the knife. With a spoon, scoop out contents into a glass bowl. Add the garlic and onion. Using two knives cross-cut the mixture until it is in smaller chunks, then mash with a fork. Squeeze in 1/2 the lime, white pepper and salt. Taste. Add more salt and/or lime as needed. I don't care for a lot of additions, but cilantro is one I like. Avocados are too subtle, so adding too many other ingredients obscures its wonderful, nutty flavor. Also consider black olives, tomatoes (de-seeded and diced) or jalapenos. Serve with chips and home-made salsa, or add to any sw or Mexican dish.
Combine honey, ginger, lemon juice, vinegar, soy sauce, sesame oil, orange rind, Worcestershire sauce and garlic in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally. Preheat oven to 425°. Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiling pan coated with cooking spray. Sprinkle chicken with salt and pepper and bake for 20 minutes, stirring once. While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil and cook 3 minutes, skimming solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat and pour glaze into a large bowl. Preheat broiler. Add chicken to glaze; toss well to coat. Place chicken mixture on a jelly-roll pan coated with cooking spray; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.
Pastry: For the pastry, mix together the flour and yeast in a medium bowl. Cut in the butter with a pastry fork until the mixture resembles coarse meal. Stir in the egg yolks and sour cream and mix well. The mixture will still be crumbly. Form the dough into a ball using your hands, working it as little as possible. The less you knead, the more tender the pastry will be. The dough will be tacky. Wrap it in waxed paper and chill it for at least 2 hours. Prepare the FILLING by combining the ground almonds and sugar in a small bowl. Beat together the egg whites and salt until stiff, but not dry, and carefully fold them into the nut mixture. Preheat the oven to 375 F. When the dough is thoroughly chilled, divide it into three balls. Using a floured rolling pin, roll out three circles about 1/8" thick. Work on a well-floured surface to prevent the dough from sticking. Cut each circle into eight pie-shaped wedges and spread the wedges with the filling. Starting at the wide end, roll each wedge up like a little croissant and then pull the ends into a curve to form a"horn. "Make sure the point is on the bottom so the"horns" will not open up while baking. Place the almond crescents on a lightly oiled baking sheet and bake for about 30- 40 min, until golden and puffed.
Preheat the oven to 180°C/350°F/Gas 4. Line a deep 23cm (9 in) tart tin with the pastry and pre-bake or bake blind for about 10-15 minutes. In a bowl, cream together the egg yolks and sugar until almost white and shiny, then gradually add the cream cheese, beating well after each addition until well blended. Stir in the breadcrumbs and set aside. Prepare the freshly picked elderflowers by forking the flowers off the stems. Stir the flowers or cordial into the cheese mixture. In a separate bowl, whisk the egg whites until shiny and stiff, then fold these into the cheesy mixture. Spoon into the pre-baked pastry case. Bake in the oven for about 45 minutes or until golden brown. SERVE warm or at room temperature with cream or creme fraiche.
Prepare Marinade: In bowl combine chopped garlic, turmeric, coriander root, salt, sugar and oil. Add prawns, ensuring that they are completely covered. Refrigerate for at least 20 minutes. To prepare skewers: Thread prawns (shrimp) onto satay skewers using one prawn per skewer. Grill or BBQ over high heat until pink, about 2 minutes each side. Serve with Satay Sauce.
Combine milk, coffee, syrup and ice cream in blender. Puree until smooth. garnish with whipped topping and chocolate shavings if desired.
Tom & Jerry Mix----------. Beat the egg whites until stiff froth. Gradually beat in the sugar. Beat the egg yolks until very light. Gradually fold in the yolks with the whites. Beat and place in a clear glass bowl. Tom & Jerry Drinks---------. In each cup put mix, brandy and rum. Fill with boiling water, stir and sprinkle nutmeg on top and Cheemo!
Mix all ingredients in large bowl until well incorporated. Split into 4 1/4 lb balls and press to 1/3 in thickness (about 5 in diameter). Grill until desired level of done (my fiance does this so I'm not sure of the times, but i think about 6 minutes on each side for medium). Serve with all the fixings!
Preheat oven to 425 degrees Fahrenheit. Combine flour, baking powder, sugar and salt. Cut in butter until it resembles course meal. Add 2 eggs (1 egg is reserved for later use), almond extract and cream. Stir until soft dough forms; mix in chocolate chips and toasted almonds. Pat out dough until 3/4 inch thick. Cut into diamond shape; brush with reserved egg. Place on baking pan coated with cooking spray. Bake for 10 minutes until lightly browned. Serve warm.
Preheat oven to 425. Mix all ingredients until it comes away from the sides of the bowl. Flour your hands and knead 10 times in the bowl. Flour a flat surface such as a counter or large cutting board and roll out dough into a free form shape about the size and shape of your cookie sheet. Transfer dough to cookie sheet and press out more if needed. (This is meant to be quick and easy, so don't worry about it looking perfect :)). Bake for 5 minutes. Remove from oven and add sauce, cheese and toppings of your choice. Return to oven and bake for 10 more minutes. (Check after about 8). Cut and enjoy.
Add all ingredients in order giving except the fruit. Add fruit in on the "add in" beep on "sweet bread" setting on "light crust".
In a jar with a tight-fitted lid, combine the first five ingredients; shake well. Set aside. In a skillet, cook and stir the almonds and sugar over medium heat until sugar is melted and almonds are coated. Spread on foil to cool completely. In a large salad bowl, combine the romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Shake dressing; drizzle over salad and toss to coat.
Preaheat oven to 325 degrees. Line a cookie sheet with parchment paper. In a bowl, combine egg whites, sugar, vanilla and almond extracts. Lightly beat with a fork until the sugar has dissolved. Stir in the coconut. Drop mixture by level rounded bottom tablespoon onto cookie sheet. Bake in center of oven until golden (approximately 20 - 25 minutes). Cool slightly, then remove by gently peeling away the parchment paper. Melt chocolate. Dip one side of each cookie in the melted chocolate. Return to parchment paper and allow to dry.
Sprinkle the shrimp with garam masala (or spices of choice) and lemon juice and let marinate in the refrigerator for about an hour. (When I made this with chicken, I used a Cajun mix rather than the garam masala). Melt the butter in a pan and fry onion and garlic for about 5 minutes, till slightly softened. Add the shrimp and cook for a few minutes, stirring occasionally till cooked through and pink. Transfer the shrimp, onions and garlic to a bowl, leaving some of the buttery liquid in the pan. Add the tomato paste and cook over low heat, stirring. Add the thyme, cinnamon and cilantro and jalapeno to the pan and stir well. (Keep warm over low heat). Blend the corn (reserving about 1 T) in a blender or food processor with the coconut milk. Add to the pan and simmer till reduced. Add the shrimp and reserved corn and simmer for about 5 minutes. Season to taste with salt and pepper.
Preheat the oven to 350°F. Mix all dry ingredients well in a medium bowl. In a separate bowl combine egg whites, cream of tartar and coconut (or almond) extract. Beat them with a standing mixer or electric hand mixer until they form stiff peaks. Gently fold the dry ingredients into the wet ingredients, stirring softly until all ingredients are combined. Place one tablespoon at a time onto a baking sheet lined with parchment paper, leaving 2 inches in between macaroons. Flatten the top of each macaroon slightly with the back of a spoon or with your fingers. Press one whole almond into the top of each cookie if you desire. Cook for 15 minutes or until they are becoming slightly browned around the edges and are dry to the touch. Allow to cool before eating.
Combine sugar, oil, egg, buttermilk and vanilla. Mix well. Combine flour, salt, and soda and add to oil mixture. Add rhubarb and nuts. Full muffin pan 2/3 full. Combine topping and sprinkle on top of batter. Bake 30 minutes at 325 degrees.
Combine peaches, sugar, and lemon juice in bowl; mix well. Let stand for 20 minutes. Drain, reserving juice then add enough water to reserved juice to measure 1 cup. Pour juice into saucepan. Stir in cornstarch and cinnamon gradually. Cook until transparent, stirring constantly. Cool. Spoon peaches into tart shells. Pour glaze over peaches. Chill until glaze sets. Garnish with whipping cream if desired.
Cook bacon in large skillet. Set cooked bacon aside, leaving as much grease as possible in skillet. Tear bacon in bite sized pieces. Cook sliced onions in grease, with a little salt and pepper, for about 15 minutes, or until limp. Remove onions, set aside, leaving as much grease as possible in skillet. Lightly salt and pepper liver slices (I cut long slices in half) and dredge heavily in flour. Place liver in hot grease, cooking until brown on both sides, over medium heat. When liver is browned, add onions, bacon pieces, and 2-3 splashes red wine vinegar. Salt and pepper to taste (remember, you have already used some, so go easy until you can taste it). Add enough water to make a gravy, barely covering the meat. Stir water to combine with other ingredients evenly. Cover, cook on low for 15-20 minutes. It should look like you have gravy.
Mix together and serve chilled as a dip for veggies. I like to serve sliced peppers, carrots, celery, radishes, sliced cucumbers, speared zucchini, mushrooms.
NOTE: I make these scones using the "Bisquick Heart Healthy" lower fat product, but the nutrition content stated is for Standard Bisquick. In a large bowl, gently toss Bisquick Mix, sugar and blueberries. If you have a fresh lemon, you can also add 1 t. lemon ZEST for a great flavor boost. Set aside dry mixture. In a 1 cup measure, whisk milk and egg together. Pour liquids into Bisquick bowl and use a fork to mix things together gently. Use a large cookie scoop to portion out 8 dollops of dough onto parchment paper. Use wet fingers to flatten each scone slightly. Bake 400 degrees for 10 minutes or until edges are browning. Glaze: Mix lemon juice with Confectioners Sugar to achieve a thin consistency. Drizzle over cooled scones. NOTE: Due to low fat content, these probably won't freeze very well, so make them and eat them!
In a bowl, combine the sour cream and milk. Stir in the cheese, macaroni and onion. Transfer to a greased 2-1/2 cup baking dish; sprinkle with paprika. Cover and bake at 325* for 25 minutes or until heated through.
In a food processor, combine the cranberries, preserves and cinnamon. Cover and process until smooth; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 8-in. rectangle. Spread each with cranberry filling; roll up jelly-roll style, starting with a short side. Place seam side down 4 inches apart on a lightly greased baking sheet. Bake at 325° for 25-30 minutes or until lightly browned. Carefully transfer logs to a cutting board; cool for 5 minutes. With a serrated knife, cut into 1/2-in. slices. Place 2 inches apart on lightly greased baking sheets. Bake 15 minutes longer or until centers are firm and dry. Remove to wire racks. In a small bowl, combine glaze ingredients; drizzle over warm biscotti. Cool completely. Store in an airtight container.
Preheat oven to 350 degrees. In a heavy saucepan, over low heat, melt caramels and butter. Remove from heat and add the sweetened condensed milk; mix well and set aside. Prepare cake mix according to package directions. Spread 2 cups of cake batter into a greased 13x9 inch pan, and bake for 15 minutes. Spread caramel mixture evenly over cake, and then spread remaining cake batter over caramel mixture. Top with the pecans and return to the oven for 30-35 minutes, or until cake springs back when lightly touched. Cool, and enjoy!
Mix all ingredients together. Shape into a strawberry Roll into extra strawberry jello or. roll into sugar. place leaves on top.