HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss cheese with flour. Combine cheese and almonds with turkey, celery, lemon juice, mayonnaise, poultry seasoning and salt. Mix well. If using refrigerated dough, follow mfg's directions. Line 8- or 9-inch pie plate with one of the pastry rounds. Fill with turkey mix. Top with second pastry round. Trim edges to 1/4-inch and crimp to seal. Flute as desired. Cut vents or decorative designs in top to allow steam to escape. Bake at 400°F 30 to 35 minute.
Either place amaretto and malibu in a shaker with ice, or directly into a well-chilled cocktail glass. Either way, combine well and serve well-chilled.
Sift flour, baking powder and salt in a medium mixing bowl. Beat together egg and milk; add to flour mixture and mix well. Batter should be stiff, but if it is too stiff to coat the oysters, add additional milk. Beat until smooth. Put oysters in batter and stir to coat oysters well. Scoop up three oysters at a time and form them by hand into a croquette. Quickly roll croquette in cornmeal, covering it completely. Repeat with remaining oysters. After all croquettes have been formed, dip each again in batter and dust again with cornmeal. At this point, oysters can be refrigerated until time to fry them. Heat lard to 375°F in a deep fryer. Put 3 rolled oysters at a time in basket and lower into hot fat. The rolled oysters should cook on all sides; it may be necessary to turn them with a pancake turner. Cook through, about 3 to 4 minutes total cooking time. Drain on paper towels.
- Mix dry mixes thoroughly into water. - Place beef in Crock Pot. - Cover with gravy and place on lid. - Cook on LOW for 6-8 hours until meat is easily pierced by fork. - OPTIONAL: Add vegetables after first 3 hours of cooking to avoid them becoming too soft. ENJOY! NOTE: Because recipes need exacting amounts it was hard to list the envelope quantities. For clarity, my Italian Dressing envelope was 0.7 (19g) ounce size, My Ranch was 1 ounce (28g) size and my Beef Gravy mix was 0.87 (24g) size. These sizes worked perfectly for flavor and were not over-salty.
Place a pot of water on to boil for macaroni. To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes,then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender. Heat a medium pan over medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve. While pasta cooks,heat a medium sauce pot over medium heat. Add butter and melt,then add flour,cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes. Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli. Add cheese to milk sauce and stir to melt it in,about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings,transfer to a large serving platter and serve.
Dissolve cocoa in boiling water. Mix to a smooth paste. Add vanilla and allow to cool. Cream butter and sugar until light and fluffy. Add cocoa mixture. Beat eggs in one at a time, beating well after each addition. Sift wholemeal flour, standard flour and baking powder together. Return husks from sieve back into the sifted flour. Fold sifted ingredients into creamed mixture. Stir in milk. Spoon mixture into a greased and lined 20cm round cake tin. Bake at 180 degrees C for 40 minutes or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire rack. When cold, dust with icing sugar.
Mix Vinegar, Sugar, Water and Salt in a bowl: heat in a saucepan until all the sugar has melted. take off the heat and allow to cool. Mix in the Cucumber, Shallots, and the Red Pepper, Garnish with Cilantro.
In a small bowl mix 1/4 cup of the warm water with the yeast and the sugar. Stir it well to try to dissolve the yeast and sugar. Let it sit for about 5 minutes or until it gets foamy. Meanwhile, in a food processor, combine the flour and salt. Pulse for about 5 seconds. When the yeast mixture is foamy add it to the flour and pulse for about 10 seconds. Turn the machine on. Start adding the remaining water a little at a time until the dough forms a ball. Once it forms a ball let it spin 25 times. Spray a cookie sheet with cooking spray. Put the ball of dough on top and cover it with a metal bowl you have sprayed with cooking spray. Let it sit there between 15 and 30 minutes depending on how much you want it to rise. Heat the oven to 425. When the dough is done rising, pat it out on your cookie sheet into the shape you want for your pizza. (Mine are often triangles because I am not very good at this step! But they sure are tasty!) Prick the crust repeatedly with a fork and bake it for about 5 minutes. Take it out of the oven. You can top it immediately or let it sit depending on your need. Once you have topped it, the pizza will need about 15-20 minutes to cook, or until brown.
Preheat oven to 350° and lightly grease and flour a 13x9 pan. Combine all ingredients in large mixing bowl and blend on low speed of mixer for 1 minute. Scrape down sides with spatula. Increase mixer speed to medium and beat an additional 2 minutes. Pour batter into prepared pan. Bake for 30 to 35 minutes or until golden brown and tests done when a toothpick inserted in the center comes out clean. Cool on a wire rack and frost as desired.
Spread mayonnaise on one slice and pizza or spaghetti sauce on the other slice. Lay pepperoni slices on the pizza sauce and the cheese over the top of that. Sprinkle Parmesan on the mayonnaise slice. Pop both pieces into the toaster oven (or put together and use a panini maker) until cheese is bubbly and melted. Fold sides together, and serve while warm. VARIATION: try this with your favorite pizza toppings OR cheeses. SERVING SUGGESTION: Cut on point into four pieces and use as "appetizers" or little kid-wiches.
Preheat the oven to 200°C and line 2 baking trays with baking paper; mix both minces, onion, garlic, carrot, zucchini, breadcrumbs, parsley, nutmeg and seasoning together; beat 1 egg and add to the mince mixture; divide into 6 equal portions. Cut pastry sheets in half, roll a mince portion until 25cm long and place down the centre of each half pastry sheet; beat the remaining egg and brush the edges of the pastry with egg. Roll the pastry up to enclose the filling and cut each rolled pastry into 6 pieces. Place the sausage rolls on lightly greased baking trays, seam side down, brush with egg and sprinkle with sesame seeds; bake for 20 minutes, reduce heat to 180°C, and cook for 10 minutes, until golden. Serve with tomato sauce.
First, make the cake. Preheat oven to 350F; have ready an ungreased 13x9 oblong pan. Using a flour sifter, sift together flour and salt, then return to sifter and set aside. In large mixing bowl, beat egg whites until foamy; sprinkle with cream of tartar and beat until soft peaks form. Gradually add half of the sugar to the whites, beating until stiff glossy peaks form. In another large mixing bowl, beat egg yolks and remaining sugar until thickened; stir in orange rind and juice. Fold this into the egg whites. Sift flour, a third at a time, over the egg mixture, gently folding in each addition. Place this batter into the 13x9 pan and bake in preheated oven for 20 to 25 minutes, or until spongy to a light touch. Let cool in pan for 10 minutes, then turn cake out onto a wire rack to let it cool completely (if possible, wrap and store for 1 day; cake can also be frozen for up to 2 months). When ready, make the filling and decoration. Hull and slice about one-quarter of the strawberries. Whip the cream; stir icing sugar and vanilla into whipped cream. Using a long serrated knife, cut cake horizontally in half and put one layer, cut side up, on a large serving tray. Spread with about one-third of the whipped cream mixture and cover with a single layer of sliced strawberries. Carefully put the top layer, cut side down, over the berries. Spread remaining cream over top and sides. Now, cut the remaining berries in half and arrange in overlapping rows, cut side down, forming 2 side bands and a maple leaf in centre. Use any remaining berries as a garnish around the sides of the cake.
prepare noodles as directed on package (rinse, drain, boil). dry noodles with a cloth or towel. cut chicken into about 1/2 inch cubes. add dressing, cheese, chicken, and vegetables. add salt and pepper to taste preference. mix, and enjoy!
Preheat oven to 220C or 200C fan forced. Cook potatoes in boiling water for 15 to 20 minutes until just cooked and drain and cool for 5 minutes. Using a fork, gently flatten potatoes and place in a roasting pan and drizzle with 2 tablespoon of oil and season with salt and bake for 15 to 20 minutes until crisp. Combines the mayonnaise ingredients and season with salt and pepper to taste. Combine flour, sea salt and cracked pepper and dust the flesh sides of the salmon in the flour mixture. Spray a non stick frying pan with oil and heat on high and cook salmon skin side down for 2 to 3 minutes or until crisp and then turn and cook for 2 to 3 minutes for medium or until cooked to your liking. Whisk vinegar and remaining olive oil and add warm potatoes, onions and herbs and season with salt and pepper. Place smashed potatoes on serving plates and top with salmon and serve with lime mayonnaise.
Prepare grill. Combine first 6 ingredients in a large bowl. Divide turkey mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Spread 2 tablespoons Special Sauce over top half of each bun. Place lettuce leaves on bottom halves of buns; top each with 1 patty and top half of bun. Cut each burger in half. To make Special Sauce: Combine all ingredients in a medium bowl. Cover; refrigerate.
Mix all ingredients; put into buttered casserole dish. Bake at 325°F for 45 minutes.
In a medium to small-sized skillet, melt butter with the brown sugar. Add 3/4 cup of toasted and chopped hazelnuts and cook for about 3 minutes, stirring fairly constantly, until the sugar caramelizes around the nuts are a rich golden-brown. Careful not to burn. Remove to waxed paper or aluminum foil and separate the nuts so they won't stick together when they are cooled. Can be prepared several days ahead and stored in a covered container.
Place the potatoes in large pot of cold water and bring to boil. Salt water, lower heat, and simmer until fork tender, about 15 minutes. Drain, mash with milk until smooth. Stir in egg and horseradish and season with salt and pepper. In large skillet, heat oil over medium heat. Add veggies and bay leaf. Season with salt and pepper. Cook 8-10 minutes. Crumble beef into pan and cook for about 5 minutes. Sprinkle flour on top and cook 1 minute, stirring. Stir in beef broth and cook for 1-2 minutes until thickened. Season with worcestershire sauce and plenty of salt and pepper. Discard bay leaf. Preheat oven to 450. Grease medium casserole dish and add meat mixture and top with potatoes. Bake until golden, about 5-10 minutes. Sprinkle chives on top.
Heat oil in a large pan over medium heat, add prosciutto, onion, celery, carrot and garlic and cook for 8 to 10 mins, stirring often, until vegetables are soft. Increase heat to high, add mince and cook for 3 to 4 minutes until browned, then add wine and cook for 2 minutes. Stir in tomatoes, stock and water, bring to the boil, reduce heat and simmer, partially covered, for 20 minutes then season with salt and pepper. Cook pasta following packet directions and combine pasta with bolognaise sauce, sprinkle with parmesan shavings and serve.
Press the pie crust into a tart pan. In a bowl, toss the remaining ingredients together. The flour will help thicken it a bit, while the sugar will add some sweetness and help draw the juices out. Next pour the mixture in your pie crust and bake for about an hour at 450 degrees. Once the tart has cooled, paint on some warmed red currant jelly and sift some powdered sugar over the top.
On oven-proof dish, spread refried beans over one tortilla. Top with 1/3 of cheese. Cover with second tortilla, spread beef and 1/3 of cheese. Top with last tortilla. Spoon on sauce. Top with remaining cheese. Bake at 350 degrees for 12 minutes. Garnish with tomatoes and lettuce.
In a large stockpot, place the whole chicken, the water, broth and bouillon cubes, and slowly bring to a light boil; boil, uncovered, for about 45 minutes - 1 hour, until chicken is done through but not yet falling off the bone. Remove chicken and set aside to cool a bit. Cool the broth and skim the fat off, I use a fat seperator for this, returning the de-fatted broth to the washed stockpot. When chicken is cool enough to handle, but still warm, pull off the skin and seperate the meat from the bones, leaving chunks in good bite-sized pieces. Set aside or refrigerate. At this point everything can be refrigerated and kept for 2 days. Bring stock to boil and add the thawed noodles, a handful at a time, and boil for about 45 minutes, stirring often to prevent them from sticking together. In this time the liquid will become thicker, like a gravy. If you feel you would like more liquid, add canned chicken broth to your taste. It's ready to eat now, but I always keep it on the stove with the heat turned off for a couple hours to blend. Reheat gently and serve.
Mix all ingredients into your slow cooker and heat for 5-8 hours on LOW. Next serve with tortilla chips and salsa.
In a large skillet cook ground meat and onion until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, tomato juice, water, beef bouillon granules, cinnamon and garlic powder. Bring to boiling. Stir uncooked pasta and green beans into meat mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until pasta and green beans are tender. Sprinkle with cheese.
Place the bread in a bowl, cover with water, soak for about 10 seconds, then squeeze out the excess water. Place the drained bread in a food processor with the prawns, chilli, garlic, coriander, salt and egg. Pulse until well blended. Preheat the oven to 200 degrees celcius. Using lightly floured hands divide the mixture into 12 small cakes. Spray a baking sheet very lightly with oil and arrang the prawn cakes onto the baking sheet, evenly spaced apart. Spray with a little oil and bake for 15-20 minutes minutes, turning half way through, until golden brown and just begining to crisp. Aerve warm with baby lettuce, rocket or watercress leaves and a bowl of sweet chilli sauce.
Preheat broiler. Broil peppers on both sides until black and blistered. Place in metal bowl and cover with plastic wrap and allow to sweat for 10-15 minutes. Lower oven heat to 400 degrees F. Wrap garlic in foil; roast in oven 5- 10 minutes or until soft; peel and set aside. Peel peppers over a bowl to catch any juice; discard stems and seeds. Puree peppers in a blender or food processor in their juice along with garlic, vinegar, and oil; set aside. Broil salmon 2-3 minutes per side. Serve red pepper sauce drizzled over salmon.
Place sliced cucumbers in bowl;sprinkle every few layers with salt. Cover cucumbers with a plate and weight them down with a heavy can. Let stand at room temperature for 2 hours. Drain cucumbers and press out remaining liquid. Stir together vinegar and sugar; pour over slices. Cover and refrigerate at least 4 hours.
Put blueberries, raspberries, yogurt, sweetener, and 3/4 cup of water in blender. Blend for a while - you may need to stop your blender and mix things about with a long-handled spoon occasionally. If fruit shake is too thick, add the other 1/4 cup of water. Drink immediately for best flavor and texture. May be kept in the refrigerator for a while but will separate - stir to recombine.
Mix all ingredients together. If you have any left, store in a glass container with a tight fitting lid.
In large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk	 and vanilla. Pour into 9 inch square greased baking dish. Mix topping ingredients and sprinkle over potatoes. Bake at 350 degrees for 35-40 minutes . Can be doubled and baked in 9x13 dish.
Rinse the scallops and dry well with paper towels. Season the scallops with salt and pepper. In a large, heavy fry pan over high heat, warm the olive oil until it shimmers. In batches without crowding, add the scallops and sear until nicely browned on one side, about 2 minutes. Turn the scallops over and brown the other side, about 1 minute more. Return all the scallops to the pan, Add the lemon zest and thyme, and cook for a moment. Using a slotted spoon, transfer the scallops to a bowl. Reduce the heat to low and add the butter and shallots to the pan. Saute until softened, about 4 minutes. Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 3 to 4 minutes. While the pasta is cooking, add the lemon juice and broth to the fry pan and deglaze the pan, stirring to scrape up the browned bits from the bottom. Simmer until slightly thickened, 3 to 4 minutes. Drain the pasta well and add it to the fry pan. Add the scallops and any juices that have accumulated. Add the capers and pine nuts. Toss over low heat to finish cooking the scallops and mix the ingredients, about 1 minute. Taste and adjust the seasonings. Transfer to a warmed large, shallow bowl. Add the arugula leaves and toss gently. Serve immediately.
Firstly, prepare vegetable stock. For this, dissolve 2 cubes of Maggi vegetable stock with onions in 4-5 cups of water and boil until the cubes are completely dissolved. Your veg. stock is ready. Now keep this aside and proceed. Heat oil in a saucepan. Add carrot, cabbage and mushrooms and stir well. Add capsicum, tomato and salt. Stir-cook for 10-15 minutes till the veggies are tender. Then, add the stock and let it come to a boil. Lower heat, stir in the crushed peppercorns and remove from flame. Add bean sprouts and lemon juice. Stir well and serve hot on a cold windy winter night.
Preheat oven to 350 degrees. In a large skillet over medium heat, heat 2 tablespoons oil. Add bread cubes; stir to coat. Sprinkle with 1 tablespoons of Hidden Valley Original Ranch Seasoning. Cook and stir until bread begins to lightly brown. Remove from heat; transfer to a small bowl and set aside. To the same skillet, heat the remaining oil over medium heat. Add shallot; cook and stir for 3-4 minutes or until crisp-tender (do not brown). Add corn and bacon. Cook 3 minutes longer. Remove to a small bowl to cool. In a large bowl, whisk eggs, cream and 1 tablespoons Hidden Valley Original Ranch Seasoning until combined. Stir in cheese, hot sauce, salt and pepper. Gently fold in corn mixture and reserved bread cubes. Let stand for 3 minutes. Spoon into a 1-1/2 quart greased baking dish. In a small bowl, combine remaining topping ingredients; panko, parmesan cheese, remaining 1 T. of Hidden Valley Original Ranch Seasoning, lemon zest and thyme. set aside. Bake, uncovered, for 20 minutes. Sprinkle with topping. Bake 25 minutes longer or until puffed, golden and a knife inserted near the center comes out clean. Serve warm.
For Rub: Combine all ingredients in a bowl. Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan, over high heat. Season pork with salt on both sides. Rub the pork evenly (and generously!) with the spice rub. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 10 minutes. For Sauce: Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until completely reduced. Add the remaining ingredients and cook until reduced by half. Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency. Add the remaining 2 tablespoons of bourbon and cook for 2 minutes. Season with salt.
Dissolve icing sugar with very little boiling water, only enough to make it just slide into butter but not be watery. Beat butter until soft and creamy, then add icing sugar, a little at a time and beat until white and creamy - taste before all the icing sugar has been added to see if it is sweet enough, only add the rest if it is needed. Add 1 tbs of boiling water, beat again, then add 1 tbs cold water. Continue beating until smooth, keep adding alternately a little boiling water then cold water until sugary taste has gone.
Boil the potatoes with water to cover. When tender (after about 15-20 minutes) drain and mash them with the back of a fork or a potato masher. Add the hot milk and butter and beat with a whisk or a fork, add more milk if needed for desired consistency. Add the remaining ingredients and mix well. Serve immediately.
Pound chicken breast to an even thickness. Cut celery stalks into 2 inch long "matchsticks". In a small bowl, combine the pepper jelly and mustard, set aside. Season both sides of the chicken breast with salt and pepper. In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast. Cook 5 minutes on each side. Tilt the skillet and pour off most of the fat. Add 1 tbs. water and shake skillet to loosen browned chicken bits. Push chicken to one side of skillet. Add celery sticks, stirring for 1 miunte. Add pepper jelly mixture and lemon juice. Shake to coat the chicken with the sauce. Cook until the sauce is reduced to just a glaze. (30-40 seconds). Transfer chicken to a serving dish and garnish the top with the celery matchsticks.
Dissolve honey in water in large saucepan. Bring to a boil over medium high heat. Add rhubarb. Reduce heat to low. Simmer, uncovered, 15-25 minutes or until rhubarb is tender but still intact. Stir in vanilla. Combine cornstarch and cold water. Mix well. Gradually add to rhubarb; cook and stir until the mixture comes to a boil. Reduce heat and simmer 3-5 minutes or until mixture thickens. Pour into a serving bowl and refrigerate until cold.
Combine all marinade ingredients together. Place drumsticks in a shallow dish and pour over marinade, chill for at least 30 minutes. Cook drumsticks on oiled aluminium foil on a BBQ grill, brushing frequently with marinade for approx 40 mins or until cooked through. Heat any remaining marinade and serve with chicken.
Preheat oven to 350 degrees F. Ina large bowl, combine the beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a meatloaf pan. Bake in oven for 30 to 50 minutes. Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven. I like the make double the sauce for everyone to spoon extra over their meatloaf.