HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind up chicken in a food processor. Combine beaten eggs, parmesan cheese, and bread crumbs with the chicken. Mix well and form into patties. Brown patties on both sides with butter. Put patties into a baking dish. Top each patty with a spoonful of spaghetti sauce; sprinkle mozzarella cheese over the sauce. Bake at 350 degrees for 20-30 minutes, or until cheese is golden brown.
In a large bowl, combine ALL ingredients; toss to coat (adding more mayo and/or salad dressing to taste). Cover; refrigerate overnight to blend flavors. Stir before serving. Note: If you don't want to include the cooked hard-boiled eggs in the salad, I sometimes cook up 6-7 (or how many you desire), and just cut them into four pieces, and just lay them on top evenly around a large bowl with the pasta salad, so people have the option of having them or not-- and it makes for a nice presentaion-- if you are adding them into the salad, then 2-3 chopped should be enough.
Heat oven to 350°F Grease bottom only of 13 x 9 x 2-inch pan. Beat cake mix, water, oil, and egg whites in large bowl with electric mixer on low speed for 30 seconds; move to medium speed for 2 minutes. Reserve 1 cup of batter. To the reserved batter, add the allspice and cinnamon; stir and set aside. Pour remaining batter into pan. Drop the reserved batter by tablespoons all around the batter in the pan (about 12 to 14 mounds); swirl the batter together in an "S" shape. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely for 1 hour. After cake is cooled, make frosting. Beat all the ingredients of the frosting together in a chilled bowl until soft peaks form. Frost the cake. Just before serving, sprinkle each piece with crushed root beer candies. Store covered in refrigerator.
Preheat oven to 325°F Liberally spray a springform pan with non-stick spray. Combine crumbs, sugar and butter. Pack mixture into bottom of pan, going about 1" up the sides. Bake 7 minutes, until light brown. Meanwhile, beat cream cheese in work bowl of stand mixer with the paddle attachment until smooth. Add sugar and beat, again until smooth. Add the eggs one at a time; mix until fully incorporated before adding the next. Add the Bailey's and mix until smooth and fully incorporated. Sprinkle half the chips into the crust, then pour the filling on top. Sprinkle the remaining chips over the top of the filling. Bake 1 hour and 20 minutes until the top is golden brown. Turn off oven and crack the oven door; allow the cake to cool completely in the warm oven before refrigerating. If using the topping, whip the cream until thick, then add sugar and coffee and whip until stiff peaks form. Spread over the top of the cold cake after removing it from the springform pan.
Rub the rims of 2 martini glasses with a lime wedge, then dip the rims in a dish of course salt. Refrigerate the glasses if desired. In a shaker, combine the lime juice, tequila, and orange liqueur. Add ice and shake 10 to 15 seconds, then strain into the prepared glasses.
Chop onion and garlic. Fry onion in oil with cinnamon stick until translucent. Add other ingredients and simmer with a lid on, stirring occasionally, until brown and green lentils are soft, then take the lid off and reduce until thick.
Measure sugar. Place 1/4 cup of sugar in separate bowl and mix in pectin powder and set aside. Combine pomegranate juice, champagne, and lemon juice in a large nonreactive pot. Bring to a gentle boil over medium-low heat, then turn up the heat until the mixture reaches a hard rolling boil. Add the sugar and bring the mixture back to a boil, stirring constantly. Stir in the pectin sugar and bring the mixture back to a hard boil for exactly one minute. Remove the jelly from the heat and ladle it into sterilized jars, leaving 1/4 inch head space.Process 5 minutes in a water bath canner.
Make lamb sauce: Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add lamb and saute over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add garlic, salt, oregano, cinnamon, sugar, and pepper and saute, stirring, 2 minutes. Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. Season with salt and pepper. Sauce can be prepared one day ahead if desired. Preheat oven to 425°F Make cheese sauce and cook pasta while lamb sauce is simmering: Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes. Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated. Beat eggs in a large bowl and gradually add sauce to eggs, whisking. Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander. Toss half of pasta with lamb sauce and half with cheese sauce. Assemble pastitsio: Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly. Spoon pasta with cheese sauce on top, spreading evenly. Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. Let stand 5 minutes before serving.
.Place ingredients in the ABM in the order in which your manufacturer suggests. Cook on whole wheat program, on light for best results.
In a pressure cooker, combine potatoes and water. Cover, set to high, and cook until the potatoes are just underdone. Drain the potatoes, cover, and refrigerate until thoroughly chilled, at least 1 hour. Cut the potatoes into 1/4-inch thick slices. Set aside. (Note: if you don't have a pressure cooker, you can certainly just put the potatoes into boiling water in a large pot on the stove, and cook until just underdone.). In a large skillet over medium-high heat, cook bacon until crisp, 7 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Reserve bacon fat in the skillet. Let bacon cool, then crumble it into pieces. Set aside. Transfer 1 tablespoon of bacon fat to a bowl and set aside. Reserve 3 tablespoons bacon fat in the skillet and discard any remaining fat. Set skillet over medium-high heat and arrange potato slices in the pan in a single layer. Cook, turning potatoes once, until brown and crispy, about 2 minutes per side. Using tongs, transfer potatoes to large bowl. Whisk the mustard, vinegar, salt, and pepper into the bowl with the 1 tablespoon of reserved bacon fat. Slowly drizzle in the olive oil, whisking constantly. Pour dressing over potatoes. Add the bacon, parsley, green onions, salt, and pepper and stir gently to combine. Serve immediately.
Bring 4 cups of water to a boil and cook rice for about 2-5 minutes and strain. Meanwhile warm up milk with vanilla, cinnamon, sugar and salt added. Bring to a light boil and add rice. Cover and let simmer on LOW(!) for 30-45 minutes.The rice should be really soft for this dish. Stir and check a few times to make sure the rice doesn't burn or stick to the bottom. Add butter and stir. Add egg yolks, one at a time, and stir. After a couple minutes it's done.
Turkey must be thoroughly thawed with neck and giblets removed. Wash cavities well with cold water. Pat dry. In a saucepan combine of the apple juice, maple syrup, and apple brandy and bring to a boil over medium heat. Continue cooking until reduced to 1/2 cup, them remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in 3/4 cup of butter until melted, and season with salt and pepper. Cover and refrigerate until cold. Place turkey in a large roasting pan and preheat oven to 375 degrees. Place rack in lower third position of oven. Gently loosen the turkey skin on the breast by sliding your hands between the skin and the bird. Insert 1/2 cup of butter between the skin and the breast of turkey. In a bowl toss together chopped celery, chopped apple, carrot, garlic powder and salt and pepper. Fill up the turkey cavity and use the left overs to arrange around and on the bottom of the roasting pan with chicken broth. Place the giblets and neck in the bottom of roasting pan. Pour apple juice maple mix inside the turkey cavity and outside the turkey. Leave 2 cups of broth in pan. Roast turkey for 30 minutes in preheated oven. Reduce oven temperature to 350°F Cover entire turkey loosely with foil. Continue roasting for about 3 hours or until turkey thermometer reads 175-180°F in thighs. Baste often. Transfer turkey to platter, and let stand for 30 minutes. Stir turkey juices into a large measuring cop, them remove any access fat. Add enough chicken broth to pan juices to measure approximately 3 cups. Transfer liquid to a saucepan, and bring to boil. Add 1/4 cup of flour until smooth. Whisk flout and butter mixture into broth mixture. Stir remaining thyme and bay leaf. Boil until reduced to sauce consistency for about 10 minutes Season with salt and pepper to taste.
CAKE: Combine cake mix, pudding mix, eggs, oil and 7UP in a mixing bowl. Beat on low speed until ingredients are moistened. Beat at medium speed 2 minutes. Spoon batter into three well-greased 9-inch round cake pans. Bake at 350 for 20-25 minutes or until done. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks. FILLING: Combine lemon juice and sweetened condensed milk in a bowl; blend well. Add pineapple and coconut, and then fold in whipped topping - let stand about 5 minutes. TO ASSEMBLE: Spread 1-1/3 cups Coconut-Pineapple Filling between layers and on top. Spread on sides and top of cake. Refrigerate 3-4 hours before slicing.
In a large mixing bowl stir 3 cups of the flour, the yeast, sugar, and salt together. Make a hole in the center of the dry ingredients and pour in the 2 tablespoons olive oil and the water. Stir until all the dry ingredients are moistened. Cover and let stand for 15 minutes. Sprinkle a work surface with flour. Scrape dough out onto the floured surface. Dust the top of the dough with flour. Knead until the dough is smooth and develops small bubbles just under the surface, about 5 minutes, adding more flour if the dough gets sticky. Place in a clean, greased bowl, turning to grease all over. Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours. Punch down the dough and pat it into a 1/2 inch thick circle. Sprinkle with the olives and cheese. Knead the dough lightly to incorporate the ingredients, then shape into a ball. Pat out to make a circle 8 inches in diameter. Place on a greased baking sheet. With a 3-inch round cutter, cut a circle in the center but leave the round of dough in place. (You can bake the removed center alongside the bread; it will probably cook faster than the circular loaf.) Brush the dough with the 2 teaspoons of oil. Cover and let rise until puffy, 30 to 45 minutes. Preheat the oven to 375 F. Bake for 25 minutes or until the crust is a rich golden brown and the loaf sounds hollow when tapped. Cool the bread on a wire rack before slicing. Makes 1 round loaf. Beatrice Ojakangas Baking Book.
Heat the coffee and water to 110 - 130 deg F. Melt the chocolate chips and butter together. In the bowl of a standing mixer, mix 4 c flour, salt, brown sugar, yeast and cocoa powder. On low speed, slowly add the water and coffee. Mix until incorporated, scraping the sides of the bowl as necessary. Add the chocolate/butter mixture and the egg. Increase the speed of your mixer to medium, add the remaining flour a couple of tablespoons at a time, until the dough forms a ball and scrapes the sides of the bowl pretty well clean. Knead in the mixer for 5 - 7 minutes, until the dough is smooth and elastic. Remove the dough from the bowl, knead briefly on a very lightly floured counter. Form the dough into a ball, place it back in the bowl, cover it with a lint free towel and let it rise until doubled in size - 45 minutes to an hour. Punch the dough down, shape into two round loaves. Cover and let rise again, until double, about 30 - 45 minutes. Preheat the oven to 350. Mix the 2 tbsp milk and the 2 tbsp melted butter in a small bowl. Brush over the tops of your loaves. Bake for 35 - 40 minutes.
Mix the flour, salt, cayenne and pepper in a bowl. Lightly whip the egg in a separate bowl. Add the milk to the egg. Heat the oil (about 2 inches) to 325. Dip the pickle slices first into the flour, then the egg mixture, and finally back into the flour. Carefully place the pickles into the hot oil. Do not overcrowd. Fry until golden brown (about 8 minutes), turning once. Drain on paper towels. Serve warm.
Separate bulbs and peel garlic. Drop cloves into boiling water and when boiling resumes, blanch for about 3-4 minutes. The longer the cloves cook the milder their flavor, but don't overcook or they will be mushy. Drain and pour cold water over to cool. Meanwhile, prepare batter by combining biscuit mix, egg, beer, parsley and salt. Heat vegetable oil in deep pot or fry cooker. Dip each cooked clove of garlic into batter and fry until golden brown in color. Remove from oil and drain on paper towel. Serve Hot.
If using dried black beans, soak overnight, and cook with a piece of dashi kombu seawood to make the beans softer. This step is optional, but dashi kombu, sold in asian foods stores, is wonderful for making beans softer and easier to digest. I find the easiest way to prepare large quantities of mashed sweet potatoes, is to throw all the unchopped, unpeeled sweet potatoes into a large stock pot, and boil until tender enough to easily poke a bread knife through. Then, drain all the water down the sink, and leave the sweet potatoes to cool slightly, and finish draining. After they have been boiled and drained, the skins slip off easily; much less work than peeling. Then mash them, and stir in salt and butter if you prefer. In a large pot, stir together the cooked or canned beans, cumin, mustard, soy sauce, and hot sauce. Taste, and add more seasonings if you like. Try to mash the beans slightly. Put 1/2 cup of bean mixture onto each tortilla. Top with cheese, if desired. Top with 1/2 cup mashed sweet potato. Wrap each tortilla. For a crispy outside, arrange the assembled burritos on a cookie sheet, and bake at 350 degrees Fahrenheit for 12 minutes. Serve warm. For freezer food, do not pre-bake the burritos. Wrap individually with plastic wrap, and freeze.
Cook onion and green pepper in oil until almost tender. Add mushrooms and cook until soft. When vegetables are ready add cheese and heat until just melted. Fill pita bread with mixture.
Beat butter and sugars together. Add eggs and vanilla. Mix flour, salt, baking soda, and cream of tartar. Add dry ingredients to the batter and mix until well blended. Stir in chocolate chips. Spread dough into a 15 1/2 inch round pan. Bake for 20 minutes at 350 degrees.
Break eggs into a pie plate and lighty beat. Stir in milk, salt, sugar, cinnamon, and vanilla. Heat skillet over med/high heat. Grease skillet with butter, lightly covering the bottom. Place one piece of bread in the egg mixture. Quickly flip so that both sides are coated, making sure not to soak up too much. Cook in skillet until each side is light to medium brown. Repeat steps as you make room in the skillet. You may need to grease the skillet again between batches. Serve warm with syrup and powdered sugar if desired.
Place bread at bottom of greased glass baking dish. Break up sausage into bite-size pieces & cook in pan. While sausage is cooking, mix eggs & milk in bowl. After sausage is done, add it to the milk & egg mixture. Pour mixture over bread. Cover mixture in pan with cheese. Top off with soup. Put in oven at 325 degrees in glass dish for about 35-40 minutes or until egg has risen and edges are bubbly (you'll know it's not done if the dish jiggles).
Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray. In a medium bowl, stir together the mashed bananas, sugars, applesauce, milk, and egg. Add the flours, instant espresso powder, baking soda, and salt to banana mixture. Stir until just combined. Fold in the chocolate chips. Fill each muffin cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
Preheat oven to 225 degrees. Line baking sheets with parchment paper. Chop almonds into small bits. Using an electric mixer beat egg whites, cream of tartar, almond extract and salt until the eggs form soft peaks. While continuing to beat, add Splenda one tablespoon at a time. Continue to beat for until eggs form stiff peaks. Sift cornstarch over and gently fold in the almonds into the egg mixture. Make sure you have a nice even distribution. To make the meringues, you can drop the batter in rounded tablespoons onto the parchment about one inch apart. Place baking sheets into the oven and bake one hour. Rotating cookie sheets front to back and . If one sheet is above the other in your oven (not side-to-side) then flip the sheets as well. Continue baking until the meringues are dry, about an additional hour. Remove the baking sheets from the oven and allow the meringues to completely cool before removing them from the parchment. Store in an air tight container for up to one week.
In a fryingpan combine ground beef, red peper, onion, garlic, and spices. Cook stirring often until meat is browned. Stir in can of kidney beans, and serve over flour tortillas.
Split squash. Remove seeds and stringy portion. Use fork to comb squash flesh, pullin it off in long strands. Place in large mixing bowl. Toss with four, garlic, and salt until well combined. Blend Ricotta, spinach, and Parmesan cheese in food processor or blender until smooth. To assemble, spread 1/2 cup pasta sauce on bottom of a shallow 6 cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Spread Ricotta mixture evenly over squash. Spread remaining sauce over Ricotta. Cover with sliced Mozzarella. Bake on center rack of 350 degree oven, uncovered, until cheese is lightly browned on edges and juices bubble, about 40 to 50 minutes. Cut into squares and serve hot. Makes 6 servings.
In a bowl, with an electric mixer, at medium speed, beat cheese until creamy. Blend in remaining ingredients. Cover and chill for at least 2 hours before serving. Serve as a dip. Cooking Tip: FOR WARM: Prepare as above, spoon cheese mixture into a 1-quart casserole. Bake at 375 for 20-25 minutes or until browned and bubbly. Let stand 5 minutes. *Number of servings depends on appetites of guests!
Lightly grease a 5-cup deep casserole with the butter. Arrange the apple rings in the bottom of the dish. Sprinkle half of the sugar over the apples. Pour the wine over the apples. Add the bread slices, pushing them down with your hands to flatten them slightly. Mix the cream with the eggs, the remaining sugar, and the orange rind and pour the mixture over the bread. Set aside to soak for 30 minutes. Transfer the dessert to an oven preheated to 350* and bake for 25 minutes, until golden and set. Remove from the oven, set aside to cool slightly, and serve warm. Enjoy!
In a large skillet over medium heat, combine red curry paste with coconut milk. Simmer until an oil forms on surface. Stir in fish sauce, sugar, lemon juice and vinegar. Bring to a boil. Simmer for 2 minutes. Add scallops and pineapple. Simmer until scallops are cooked, about 3-5 minutes. Serve hot over cooked jasmine or basmati rice, and creamed spinach or string beans with shallots. Enjoy!
Puree bell pepper in blender or food processor and set aside. Pound chicken flat and season both sides with salt and pepper. Heat large skillet and cook chicken in hot oil until both sides are cooked through. Remove chicken from pan and keep warm. Add onions and garlic to skillet. Cook until soft. Add pureed bell peppers, paprika, salt, and cayenne pepper. Bring to a boil and serve over chicken.
Preheat the oven to 400. Line two baking sheets with parchment paper. In a small saucepan, bring the water, milk, butter and salt to a boil. Add the flour and stir until the dough pulls away from the sides of the pan, and dries out a bit. Roughly two minutes. Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one. Add the cheddar cheese, dill and pepper. Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off) and pipe tablespoonfuls onto the baking sheets at least two inches apart. Sprinkle with cheese and additional dill. Bake for 20-25 minutes, until puffed and golden brown. Serve warm or room temperature. The gougeres can be frozen or refrigerated. To reheat, cook in an 350 degree oven for at least five minutes, or until piping hot and crisped.
In a large frying pan over high heat, warm 2 tablespoons olive oil. Season tuna with salt and pepper. Add to the pan and sear over high heat, turning once, just until golden (about 3 minutes). Transfer to a plate and set aside. Add remaining oil to pan and reduce heat to medium-high. Add onion and saute until softened, 3-4 minutes. Add garlic and saute 30 seconds. Stir in tomatoes, wine, red pepper, olives, and capers. Cover and simmer about 5 minutes to blend flavors. Stir in pine nuts. Return tuna to the pan, spooning the sauce over it. Cook, occaisionaly spooning sauce back over tuna, until tuna is opaque throughout and the sauce is slightly reduced, 7-10 minutes. Transfer tuna steaks and sauce to warmed plates and sprinkle with basil. Serve at once.
Set oven to 400°F. Grease a large baking sheet/pan. Mix all the veggies with olive oil and garlic (if using) to coat well. Season with salt and pepper. Place on the baking pan. Roast in oven for about 30-35 minutes, or until tender. To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting. Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve. Garnish with fresh herbs if desired. Delicious!
Cream butter and sugar, then add egg. In another bowl, combine bananas and milk. Combine flour, baking powder and baking soda and add to creamed mixture alternately with banana mixture. Fold in chocolate chips and walnuts. Pour into a greased 9 x 5 loaf pan and bake at 350° for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to cool on a wire rack.
Pasta: In a large saucepan of boiling salted water, cook pasta until al dente. Drain and lightly oil if they have to wait. Set aside. Meatballs: Meanwhile, in a bowl, mix all ingredients, except flour. Add salt and pepper. On a baking sheet, pour the flour. With lightly oiled hands, shape each meatball with 1 tablespoon of meat mixture. Put on the baking sheet, then flour them. In the same saucepan or in a large skillet, brown the meatballs in oil. Add stock and cream. Bring to boil and let simmer slowly until meatballs are cooked through. Put the pasta back in the saucepan and add cheese. Stir well and reheat. Adjust seasoning. Add more chicken stock if needed. Serve and sprinkle with basil.
Heat oven to 350°. Lightly butter a 9- by 13-inch glass baking dish, reserving butter wrapper. Set aside. Sift together the flour, baking powder, and salt. Set aside. Using a wooden spoon, beat butter and sugar in a medium bowl until light and fluffy, about 2 minutes. Add vanilla and eggs, one at a time, mixing well after each addition. Add sifted flour mixture, and mix until just combined. Add chopped nuts and chocolate, and mix to combine. Place the dough in the prepared baking dish. Using the reserved butter wrapper, spread dough evenly. Bake until golden brown and a cake tester comes out clean, about 30 minutes. Remove to rack to cool slightly before cutting, about 20 minutes. Using a serrated knife, cut into 18 (2 1/4- by 3-inch) bars. Store in an airtight container up to 3 days. This recipe yields 18 two-and-one-quarter-inch bars.