HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the lamb, onion, garlic, parsley and chili, and season well. Reserve in fridge. Chill. One wrapper at a time, place a teaspoon of filling into wrapper, fold to form a half circle, pleating edges as you go, sealing with fingers. Place finished dumplings on baking sheet dusted with cornstarch. Place dumplings into rapidly boiling salted water. Stir once. When dumplings float, cook for 2 minutes and drain. Place yogurt into a large saute pan over medium heat, when yogurt is warmed through add the hot dumplings, toss, divide into bowls and sprinkle with the dried mint and serve.
Blend the first five ingredients, saving a piece of the mango half for a garnish. Serve in martini glass, garnish with the remaining mango drizzle the top with a swirl coconut cream sprinkle with sesame seeds.
Mix all cake ingredients together and pour into a greased & floured 9x13-inch pan. Bake 20 to 25 minutes at 350 degrees. While baking, make icing. Cook icing ingredients until thick & pour over cake while HOT.
In a food processor or blender process all ingredients together except the salt and pepper until blended and smooth. Add in a little more crumbled feta cheese if you prefer a chunky-style dressing. Season with salt and black pepper. Refrigerate for at least 2 or more hours before serving.
Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, parsley, salt and pepper. Drain spaghetti, add to the chicken mixture and toss to coat. Transfer to a greased 13 x 9 x 2 baking dish and sprinkle with the remaining cheese. Bake, uncovered at 350 for 20-25 minutes or until heated through.
In a food processor or blender, combine all ingredients and process on high speed until well blended and powdery smooth. To use mix: Combine 2 Tablespoon dry mix with 1 cup whole milk (or fresh buttermilk) and 1 cup Light Mayonnaise. Mix well. Chill for at least 1 hour to let flavors meld. Recipe yields about 6 Tablespoons of dry mix; OR about 6 cups of dressing (when mixed with milk and mayonnaise).
On your stove top, melt butter in frying pan and cook chicken breasts until done.Remove chicken from pan and set aside. While chicken is cooking combine soup and milk in a bowl and mix together. Set aside. In the same frying pan (just clean it out a bit) prepare the chicken stuffing according to package directions. Once the stuffing is done, place chicken breasts on top of the stuffing that is still in the frying pan. Pour soup mixture over the chicken and sprinkle the cheese over the soup. Cover the pan with a lid and cook on medium low heat. Not to high or the stuffing will burn. Meal is ready when all the cheese is melted and the soup is hot and bubbly.
Soak mushrooms in 1 cup hot water for 20 minutes until soft. Drain well, remove and discard stems. Cut caps into thin strips. Cut beef lengthwise into strips. Combine marinade ingredients in large bowl. Add beef, toss. Refrigerate 20 minutes. Drain beef. Heat large skillet, add 1/2 of the beef and stir fry for 1-2 min, careful not to overcook. Remove. Repeat with remaining beef. Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened. Spread hoisin sauce on tortilla, spoon beef mixture down center. Roll and enjoy!
Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Cook turkey, cabbage, carrot and onions in oil about 5 minutes, stirring frequently, until turkey is no longer pink and vegetables are crisp-tender. Stir in chili paste. Mix wine and cornstarch; stir into turkey mixture. Cook uncovered, stirring occasionally, until slightly thickened. Heat oven to 375 degreesF. Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out. Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo. Place about 2 tablespoons turkey mixture on short end of phyllo; shape mixture into about 4-inch log. Roll up phyllo and turkey mixture. Twist phyllo 1 inch from each end to make firecracker shape. Place on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture. Brush firecrackers with remaining oil. Bake 18 to 22 minutes or until phyllo is crisp and golden brown. Serve with sweet-and-sour sauce.
On a serving dish place stick of cream cheese. Top with half of thawed but cold meat. Pour sauce over that and top with rest of meat. Serve with ritz crackers!
In large bowl, combine flour, yeast, salt, rosemary and zest. Add 1 5/8 cups water, stir until blended (dough will be shaggy and sticky) Cover with plastic wrap. Let dough rest at warm room temperature (70F) until surface is dotted with bubbles (12-18 hours) Pleace dough on lightly floured surface. Sprinkle dough with flour, fold dough over onto itself once or twice. Cover loosely with plastic wrap and let rest 15 minutes. Using very little flour, gently and quickly shape dough into a ball. Generously coat smoot cotton towel with cornmeal. Put dough, seam side down, on towel. dust with more flour or cornmeal. Cover with another towel; let rise until dough is more than double in size and does not readily spring back when pokked with a finger, about 2 hours. t least 30 minutes before dough is ready, put 2 3/4 quart cast-iron pot in oven; preheat oven to 450°F. Remove pot from oven. Slide hand under towel; turn dough over, seam side up, into pot; it's OK if it looks messy. Cover with lid; bake 30 minutes. Uncover, bake until loaf is browned, 15-30 minutes more. Set pot on wire rack; cool 10 minutes. Using oven mitts, turn pot on side; gently turn bread, it will release easily.
Cook the leg of lamb in a slow oven for 1 1/2 hours. Mix the remaining ingredients together. Pour this mix over the lamb, and cover with a lid or foil. Cook for a further 1 1/2 hours in a slow oven. Slice the meat thickly and serve with the sauce-it may need to be reduced a little before using.
Combine peaches, sugar, lemon juice, cinnamon and nutmeg in saucepan. Bring to a boil over high heat. Boil 45-50 minutes or until thickened, stirring occasionally and breaking peaches into small pieces with the back of a wooden spoon. Remove from heat. Cool completely. Store in airtight container for up to 2 months.
Brown the hamburger with onion and garlic; drain. add the white wine and Worcestershire sauce let the meat soak up the liquids. add the soup and the milk and allow to simmer while you cook the pasta adding more milk as needed to achieve the constancy desired. drain noodles and toss with sauce and serve immediately. I think mushrooms would be a nice addition, but my dh won't eat them. This serves well with asparagus or green beans.
Heat grill to medium-high direct heat. Trim sharp tips from artichokes. Cut artichokes in half lengthwise. Brush both sides of artichokes w/ 1 tbsp olive oil. Place artichokes on grill and grill for about 5 minutes on each side or until they are slightly charred. Remove from grill. Tear off 4 12" x 12" pieces of aluminum foil. Place each artichoke half on 1 square of foil, cut side up. Sprinkle garlic and lemon zest evenly over artichokes. Drizzle with melted butter and sprinkle with salt and pepper. Wrap foil edges up around artichoke halves but don't close completely. Add 1 tbsp water to each packet. Close foil packet. Grill over indirect heat for 35-45 minutes or until tender. Serve w/ additional melted butter for dipping, if desired.
Take beef from fridge and let it come to room temperature (about 20 min.)Preheat grill using a medium temperature Prepare House Spice and set aside. Prepare Jalapeno Hollandaise by melting butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter. Place shallot, jalapeno pepper, chopped cilantro and white wine in a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer over low heat until almost all of the liquid has evaporated. Remove from heat and cool. Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water. Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated. Whisk in hot pepper sauce. Stir in cooled shallot/jalapeno pepper mixture and parsley. Season with salt and fresh ground black pepper. Reserve keeping slightly warm until use. Dust tenderloin filets lightly with House Spice. Place on preheated grill and cook to desired temperature (med. rare is 130 degrees, then let it rest off the grill which will raise the temp another 5-10 degrees). Transfer grilled tenderloin fillets to warm serving plates and top with Jalapeno Hollandaise Sauce.
Heat oven to 350°F Grease 24 cupcake wells or line with paper liners. Count out 12 vanilla wafers for the garnish and set aside. Place the remaining 24 vanilla wafers flat side down in the bottom of each cupcake well; set pans aside. For the batter, mash the bananas with a fork until smooth, about 1 minute; you will have about 1 1/4 cups. Place the cake mix, oil, milk, eggs, and vanilla in the bowl with the banana puree; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl. Increase mixer speed to medium and beat another 2 minutes, scraping sides of bowl as needed. Spoon 1/3 cup batter into each cupcake mold, filling 3/4 full. You'll get 22-24 cupcakes; remove empty liners, if using, or take out the batterless vanilla wafers if you're greasing the pans. Bake until cupcakes are golden and spring back when touched, 18-20 minutes. Cool on wire racks for 5 minutes; carefully remove cupcakes from pans and cool 15 minutes on the racks before filling. Meanwhile, make the filling: Place the milk in a medium saucepan. Whisk in the pudding mix until blended. Place pan over medium heat and continue to whisk as the mixture comes to a full boil, 3-4 minutes; remove pan from heat and stir in the butter and vanilla. Pour the pudding into a medium bowl and cool for 20 minutes. While the pudding is cooling, make the topping: Crush the remaining 12 vanilla wafers; set aside. In a large chilled bowl, whip the cream with an electric mixer (chilled beaters also) on high speed until thickened, 1 1/2 minutes. Stop the mixer and add the sugar; beat again until stiff peaks form, 1-2 minutes more. To assemble the cupcakes, remove the paper liners and place cakes on a platter. Spoon the pudding into a pastry bag fitted with a wide tip. Pipe a generous amount of pudding into each cupcake (1-2 Tbsp) through the center of the top, allowing about 1 teaspoons of the pudding to overflow onto the surface of the cupcakes. Sprinkle the wafer crumbs on top of the pudding and dollop about 1 tablespoons of the whipped cream over the crumbs. Just before serving, stand a banana slice in the whipped cream; serve. Store the cupcakes, without the banana garnish, lightly covered in the refrigerator for 1 day; add the banana slice just before serving.
Melt 1/4 cup butter in saucepan, add graham cracker crumbs, reserving 3/4 cup of crumbs for garnish. Press mixture into rectangular pan. Bake for 10 minutes at 350 F. Cool. Place contents of two jello boxes in bowl, add 2 1/2 cup hot water. Dissolve and add one box of frozen raspberries, or 2 cups of fresh. Let set until spreading consistancy (soft gel) then pour over graham crust. Dissolve marshmallows in milk over low heat, remove and cool. Whip 1 cup whipping cream and fold into cooled marshmallow mixture. Blend well. Pour over jello section and cover with remaining graham cracker crumbs. Chill until ready to serve.
Preheat oven to 225. Butter a 10 1/2 x 15 1/2 x 1-inch cookie pan; set aside. In a small mixing bowl, place the sugar, cinnamon, nutmeg, and salt; stir to combine; set aside. In a medium mixing bowl, place the egg white and water; using an electric mixer, beat on high speed until frothy; but not stiff. Add the pecans; using a spoon, stir until completely coated. Add the cinnamon mixture; stir until throroughly mixed. Spread the pecans on the prepared cookie pan. Bake for 1 hour, using a large spatula to turn the pecans every 15 minutes. Remove from the oven and turn the pecans once more. Place the cookie pan on a wire rack. Let the pecans stand until completely cool. Then store the Spice Pecans in an airtight container.
Melt 2 tablespoons butter in large heavy skillet. Brown tenderloins on all sides. Remove to shallow baking pan. Melt remaining butter in small saucepan. Add remaining ingredients and blend well. Pour sauce over tenderloins. Roast at 350°F for 30 minutes, basting often, until internal temperature reaches 160°F. Slice into 1-inch slices and drizzle with remaining glaze to serve.
Bring water to boiling in a saucepan. Remove from heat. Add the teabags. Cover and steep 3-5 minutes. Remove bags. Stir in spices and sugar. Stir until sugar is dissolved. Simmer one minute longer. Add juices. Pour into 4 glasses. Garnish with orange slices.
Heat oven to 425°F Spray cookie sheet with cooking spray. In large bowl, combine flour, oats, 1/4 cup Splenda; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons Splenda with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. GLAZE: In small bowl, combine Splenda and enough liquid for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.
Begin by adding milk or juice to 8 oz line on blender. Add yogurt up to 12 oz line. Then add fresh or frozen fruit up to 16 oz line. Blend until smooth.
Spray muffin pan with pam. Brown and drain sausage. Place 1 or 2 tablespoon sausage in muffin tins. Top with 2 tablespoon cheese (more or less to taste). Pour beaten eggs in each tin. Bake 350 for 10 to 12 minutes. Until eggs are done.
In a large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2-3 minutes. Add the chicken broth and water; bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes. Stir in the spinach and basil and cook until wilted, 1-2 minutes. Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper. Drizzle into the soup and cook, stirring about 3 minutes more. Remove from heat and serve.
Whip all ingredients together until firm peaks form. Cover leftovers tightly, preferably in an air-tight plastic container. This stays the same consistency until used. It will keep for a week in the fridge without deflating.
Saute ground beef, stirring frequently to break the meat into small pieces, until brown. Remove from heat and drain grease. Saute chopped onion, garlic and Hungarian pepper until tender. Add ground beef, marjoram and thyme. Stir to mix ingredients evenly throughout. Slowly add the tomato puree. Add paprika and again stir the mixture. Add vinegar, Worcestershire sauce and mustard. Add water to thin to preferred texture; not more than 8 oz. should be sufficient. Simmer sauce on low heat in a covered pot for about two hours. Allow sauce to cool and salt to taste. Hungarian peppers are the mildest of the hot peppers, and if you desire more heat, add Tabasco or your favorite hot sauce to taste, then reheat for about 1/2 hour. Serve over hot dogs on buns. Offer chopped Vidalia onion, and for an additional Hungarian touch, add a dab of sour cream on top of the hot dog.
Spray the ice cube tray with cooking spray. Melt the white chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set. Melt milk chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set. Put one of the marshmallow halves in each tray, then cover with remaining melted milk chocolate. Place in refrigerator for about 1 hour until set.
Preheat oven to 350*. Beat butter and brown sugar in large bowl until fluffy, add lemon juice & eggs & beat well. In another bowl, stir together the flours, baking powder, salt and spices. Fold flour mixture into brown sugar mixture, add milk & raisins; don't overbeat. Pour batter into a greased 9 x 13 springform pan & Arrange apples on top, pressing them down somewhat into the batter. Bake 1 hour then drizzle with warm honey & sprinkle with cinnamon sugar.
Mix everything except for the chicken in a saucepan. Bring to a boil and simmer about 30 minutes until rice is cooked. Add chicken and mix thoroughly.
In one bowl put in beaten eggs and enough milk to coat the chicken strips. Dip chicken in this mixture. In another bowl add the dry ingredients and roll the chicken in this mixture. Heat grease to medium high and fry chicken strips about two minutes on each side (or use a deep fryer, which makes them even yummier).
In a bowl, combine cocoa powder and ice cream. Add some of the milk, mashing with a potato masher or a hand held electric beater (not turned on) as you go. You can choose to leave it thicker and more lumpy by adding less milk or mashing less (my favorite), or have a thinner shake by adding more milk and mashing more thoroughly. Add more cocoa powder if needed. SERVE! I also like topping with mini chocolate chips.
Take out package of cream cheese to allow it to soften. Make crust: mix graham crumbs, 1/2 cup of sugar and margerine. Pour crust mixture to 8 x 11 baking ban and press flat (ensure crust gets into all the corners). Whip cream. Combine whipped cream, package of softened cream cheese and second 1/2 cup of sugar in a bowl. Layer this mixture over the crust. Add your choice of pie filling to the top. Refrigerate for at least 30 minutes.
Combine all ingredients in a bowl. Wet hands and mould mixture (either in flat circles for a pattie, or wrap the mixture around a skewer). Fan bake in pre-heated oven for about 20 minutes on 180C or until cooked.
Dredge salmon in flour sprinkled with paprika and set aside. Heat 2 tablespoons butter in saucepan. Add onion and chives; cook for 3 minutes over low heat. Pour in chicken stock, add Tabasco, ginger, season well and bring to a boil. Mix cornstarch with water and stir into sauce and cook for one minute over low heat. Stir in cream and bring to a quick boil and then remove from heat and set aside. Heat oil in a large frying pan . Add salmon and cook 4 minutes over medium high heat. Turn fish over and season well and cook another 4 minutes. Turn fish over again and cook another 7 minutes. Turn fish over during this time a bit. Meanwhile, heat 1 teaspoons butter in another frying pan and add cucumbers. Cook 3-4 minutes over medium high heat. Simmer lemon sauce over low heat and when warmed, serve with fish and sauteed cucumber.
Preheat oven to 375 degrees F. Dissolve yeast in warm water in a medium bowl. Allow to proof for about 5 minutes until bubbles appear on the surface of the water. Stir in the buttermilk, then beat in 3 of the eggs, one at a time. Add orange juice, zest, and fior di Sicilia (if available) or flavor extract(s). Set aside. The fourth egg is reserved for an egg wash on the finished braids. In a bowl combine 4 1/2 cup flour, sugar, and salt. Break up the butter and add to dry ingredients. Work it in with your hands until mixture is crumbly. Add in the yeast mixture and continue mixing with your hands and form a ball of dough. Add additional flour, if needed, to obtain a dough that is soft but not too tacky. Dough could also be made in a stand mixer. Turn dough out on floured work surface and knead for 3-4 minutes until smooth. Let dough rest for 10 minutes; cover with a clean kitchen towel or an inverted bowl. Knead again for about 5 minutes and no longer tacky. Oil a large bowl lightly and place dough inside and turn to coat with oil. Cover bowl with plastic wrap and let rise until doubled in size, 2 to 2 1/2 hours. Once it has risen to double, punch it down and transfer to a lightly floured work surface. Knead until it is smooth and not tacky. Divide dough into 8 pieces. Roll each piece into a 16 inch rope. Form a braid by using 2 ropes, then bring the ends together to form a circle. Place braided ring on a parchment lined baking sheet allowing room for them to rise again (two per baking sheet). Place an Easter Egg in the center of each braid and brush dough with the reserved beaten egg. Sprinkle dough with colored sugar. Cover and let rise 20 minutes. Bake until golden brown, about 30-40 minutes. Cool on wire racks.
SOUP. Chop onions, peel and slice carrots, place in a large pot and saute for 5 minutes in olive oil. Add chicken and beef broth, garlic, and seasonings, cook over medium low heat for 30 minutes or until carrots are tender. While the soup is cooking, cut squash in half, clean out seeds, place in a plastic bag and steam in the microwave for 10 minutes, or until soft. Once the carrots are tender, scrape the steamed squash into the soup and stir. Remove soup from heat and pour into blender container,about 1/2 full. Blend for 1 minute, pour back into pot, repeat a couple of times, this will make the soup mostly smooth but with a little texture. Return all soup to the pot, add coconut milk, apple juice and tabasco sauce, taste for seasoning and add any additions you'd like. Simmer over medium low heat cook for 10 minutes. OPTIONAL CHICKEN BREAST. While the soup is cooking, season the chicken breast halves with salt, pepper and garlic powder and saute in Olive oil, brown lightly on both sides cover and cook until done. Remove chicken from the pan, deglaze the pan with liquid from the soup and add back into the soup pot. For soup with chicken, small dice the chicken breast and place a small amount in each bowl and spoon soup over the top.
Remove rind from honeydew and cut into chunks. Peel cucumber, cut 8 nice slices from the middle to use as garnish and cut the rest of the cucumber into chunks. Using a blender and working in 2 batches, puree the melon, cucumber and water. Strain mixture and discard solids. Whisk sugar and lemon juice into the liquids remaining from melon/cucumber. Taste it and add up to 2 cups more water if it is too concentrated for your liking. Refrigerate until chilled and serve over ice with a floating slice of cucumber as a garnish.
Preheat waffle iron. In a bowl, whisk together all dry ingredients. Set aside. In a medium sized bowl or large 4 cup measuring cup, whisk together egg yolks, oil, and rice milk. Add egg mixture to dry ingredients and whisk thoroughly. With a rubber spatula or wooden spoon, gently fold in beaten egg whites to batter. You should still be able to see white streaks of beaten egg white running through batter, this is what you want! Try not to over-stir the egg whites into the batter! Pour batter into your hot waffle iron and cook per instructions on for your iron. Serve with real maple syrup or your kind of topping.
Cook and drain broccoli. In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg. In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat. Refrigerate for at least 1 hour to blend. To serve, spoon approx 1/2 cup mixture into each pock bread half.