HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Spread the crushed potato chips in shallow dish. Beat together the egg & milk in a shallow bowl. Dip the chicken cubes into egg mixture & then dredge them in the chips. Place the chicken nuggets on a baking sheet & drizzle with melted butter. Bake for 15-18 minutes or until golden brown. The nuggets can be frozen after baking! SERVE: (with your favorite sauce).
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. Add margarine, and mix well with mixer. Stir in splenda, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
In small saucepan, place unwrapped caramels, half-and-half and rum flavoring. Heat over low to medium-low heat, stirring, until sauce is thick and smooth. Keep warm until ready to serve. Preheat grill to medium hot. Grill pineapple slices about 6 minutes on each side until pineapple softens and turns slightly more yellow in color. Turn; grill other side. Place grilled pineapple slices on cutting board. Cut each slice into bite-size pieces. Discard core pieces. Arrange pineapple equally on 4 dessert plates; drizzle caramel sauce over pineapple, or dip pineapple chunks into caramel sauce.
Preheat panini grill to medium temperature. In a medium sauce pan, saute diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste. Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sauteed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread. Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread. Serve hot with chips or your favorite soup!
Preheat oven to 450 Fahrenheit. Juice lemon into large bowl, zest one-half and reserve. Add 1/4 cup of flour to a small bowl. Pit and chop dates into 1/4 inch pieces and toss to coat with flour. Sift to remove excess flour. Chop walnuts and add to dates. Core and peel apples. Quarter and cut into 1/4 inch slices starting at stem end working toward blossom end. As apples are sliced add them into the lemon juice and toss to coat. Mix sugar, flour, cinnamon, nutmeg, ginger, and lemon zest together. Sprinkle half over apples and mix well, add balance and mix again. Refrigerate until crust is rolled and placed in pie pan. Place apple mixture in prepared crust and cover with second crust. Cut vents to allow steam to escape. Optionally, cut apple leaf shapes from crust trimmings and add to top securing with daub of water. Brush top of pie with half and half, sprinkle with very light dusting of sugar. Bake at 450F for 15 minutes, reduce heat to 350F and finish for 40 to 45 minutes or until bubbly. If crust starts to brown too soon cover loosely with aluminum foil and remove for last 8 to 10 minutes of baking.
Wash and trim the asparagus. Cut the asparagus into pieces about 1 inch long, reserving tips. Heat the oil in a skillet or wok until hot. Add the garlic, the asparagus and mushrooms. Stir fry for about 2 minutes (or to taste). Now add the wine, soy sauce, the asparagus tips and cashews. Mix well and stir fry for 2 more minutes. Serve warm.
Heat oven to 350° and grease 9 x 12 baking dish. (Optional) Combine salsa and cilantro in medium bowl. Tear tortillas into pieces (approx 2 inches square). Spread 1/2 cup of salsa mixture in bottom of dish and cover with 1/2 of the tortilla pieces. Dot 1/2 of the refried beans over the tortillas. Layer 1/2 of the chicken and 1/2 of the cheese. Top with remaining salsa mix and repeat layering of tortillas, beans, chicken & cheese. Bake uncovered 30 minutes or until cheese is melted. Serve with sour cream. Note: To prepare cooked, shredded chicken, I bake boneless chicken breasts for 35 minutes at 350 degrees. Cool and pull apart with fork or fingers.
Brown Sugar Layer Cake. Preheat oven to 350 degrees F. Butter and lightly flour 2 (8-inch) round cake pans. Bake for about 24-30 minutes or until a toothpick comes out clean. Cool in the pans for about 5 minutes before turning out unto rack. Let set until completely cooled. You will want four layers of cake so slice each cake in half using sewing thread or knife. Date Filling. Combine all ingredients in a saucepan. Cook over medium heat, stirring occasionally until mixture is thick (about 15 mins). Cool before using. Boiled Frosting. Combine all ingredients in top of double boiler over hot (not boiling) water. Beat with a rotary beater or hand-held electric mixer until mixture holds its shape (about 7 minutes). Start layering the cake. You should have added three layers of this filling to the cut and cooled cake. Frost top and sides of cake. This cake is best served within a few hours. Refrigerate if not using this within a few hours.
place flour in a plastic bag and coat chicken pieces a few at a time. heat oil and fry the chicken pieces until sealed all over and looking light brown. place in microwave dish. Add the onions and garlic to the frypan and continue cooking until soft adding the lardons cook for another few minutes then add the leeks, celery and capsicum. Add the stock cubes and the tablespoon of El Paso taco mix with one cup of the water, simmer for a few more minutes until everything has merged together. Add the vegetables etc to the chicken, the liquids should come up to about 1 inch or so, if not add the extra water. place in microwave on high for 2-3 minutes so that it comes to the boil then turn down to simmer or low and cook for 40 minutes. Thicken with some cornflour mixed in a lit the water if its needed. Serve with vegetables of your choice.
Pastry: Make the pastry by putting dripping and 1/2 pint of water in a saucepan. Bring to the boil. Sieve flour and salt, make well in the centre and pour in the hot liquid. Mix to a dough with a knife, then knead on a floured board till free of cracks. Cut off a quarter of the pastry and keep it warm. Line six small tins or shape some cases round the base of a glass. Filling: Cut the mutton into small pieces and mix with the chopped onion. Add the seasoning. Use a little stock to moisten and fill the pies, put on the lids, wetting the edges and sticking them firmly together. Make a hole in the top of each. Brush the pies with a little beaten egg. Bake in a moderate oven for 40 minutes. Serve hot, filling them up with a little hot gravy.
Boil ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones. Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage. Simmer for 1 - 2 hours, stirring frequently. If too thick, add a little water. Add the cabbage, cook another hour until tender. Add more salt and pepper if needed.
Position rack in center of oven; preheat to 400°F. Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread sauerkraut over bottom of 13x9x2-inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover tightly with foil. Roast bratwurst 45 minutes. Uncover; brush with melted butter. Roast uncovered until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.
Heat shortening in a cast iron skillet to 350 degrees F. Beat eggs with water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to hot shortening, in batches if necessary Place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.).
In a large bowl, combine the ground meat, bread crumbs, parsley, eggs, garlic, onion powder, basil and pepper. Mix well but do not overwork or meat will become tough when cooked. Form into small balls the size of a walnut or smaller. Place meatballs in a slow oven of 300 degrees F and bake for 25 minutes. In the meantime, in a crock pot set at 325 degrees F, mix together the cranberry sauce (if you so desire, you can use jellied. I prefer the whole berry.) Add remaining sauce ingredients. When meatballs are baked, transfer them to the crock pot and stir into the sauce. Cook in crock pot for 1 hour. Lower heat to keep warm for serving.
In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Transfer to a 5 quart slow cooker. Stir in green pepper, onion, garlic, tomatoes, tomato sauce, tomato paste, sugar and seasonings; mix well. Cover and cook on low for 8 hours or until bubbly. Serve over spaghetti.
Layer the first 8 ingredients in the order listed in a large salad bowl or trifle bowl. Combine the remaining ingredients; blend well. Spread over the top of the salad, sealing to edge of bowl. Cover salad tightly, and refrigerate for several hours or overnight.
Break off tough ends of the asparagus and boil in salted water until just tender. Drain. Meanwhile chop the ham and egg finely. Put asparagus on a serving plate and garnish with the chopped ham and eggs. Serve with the boiled potatoes and melted butter in a jug on the side.
1. Take a bowl and mix both flours and salt. 2. Use lukewarm water to knead the dough. Make it a medium soft dough. 3. Divide this dough in 8 equal portions. 4. Take a wet polythene sheet. Use a rolling pin to flatten the dough into 5" diameter. You can also use large Ziploc bag as a alternative. 5. Heat Griddle(Chapati Tawa). Spread 1 tsp of butter and put the dough on the griddle. 6. Use a spoon and spread some oil on the edges of the dough. 7. Cook first side for about a minute. 8. Apply some oil on top and flip it. Cook for one minute. 9. Roast the other side till you get golden marks. Your Maki ki Roti is ready. 10. Serve hot with Sarson Ka Saag.
Place spices into TM bowl and grind on speed 10 for 1 minute. Add the garlic and chop on speed 8 for 3 seconds. Scrape down sides of bowl. Add onion and chop on speed 5 for 3 seconds. Scrape down sides of bowl. Add olive oil and cook on 100° deg for 5 minutes on speed 1. Add tomatoes, tomato paste, honey, and vinegar, and cook for 15 minutes on 100° deg speed 1, or until the sauce has thickened somewhat but is still loose enough so that when you shake the bowl it sloshes around. Stir in the chopped greens and cook on reverse and speed 1 for 5 minutes. If you want to finish the Shakshuka on the stovetop, place your your tomato sauce in a large frying pan and press the cubes of feta into the tomato sauce. With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to disturb the yolks. Turn the heat on the sauce to a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.
Heat olive oil in a large saute pan over medium low heat. Add garlic and stir about 30 seconds, until fragrant. Add corn and cook 5 minutes, stirring occasionally. Remove from heat, add chives and salt and pepper to taste.
Melt butter in a large sauce pan. Whisk in flour and allow to cook for 1 minute. Slowly add milk, whisking the whole time to prevent lumps. Add salt and pepper. Allow to cook until sauce starts to thicken. Add peas, stir and cook until peas are heated through about 5-7 minutes. Can be served alone or over toast.
You'll need a 3 quart saucepan with a steamer insert and lid. Fill your saucepan 1/2 full with water. Add 1 tbsp of black pepper and 1 tbsp of Mrs. Dash Seasoning Mix. Wash, peel and chop turnip (if you don't like turnips, substitute a 2nd unpeeled potato). Chop onions, carrots, and potato (don't peel the potato). Slice bell pepper into rings. Place turnips and potatoes in your steamer insert. Cover with frozen turnip greens, then add other ingredients. Sprinkle with 1 tbsp of black pepper and 1 tbsp of Mrs. Dash Seasoning Mix. Steam until turnips and potatoes can be easily pierced with a fork. After medley is done, remove steamer insert, add 1 cup of water to broth and boil a few 1/2 ears of corn for a special treat. Your corn will soak up the vegetable flavors from the broth and won't need any salt. Remove the corn when done and freeze remaining broth as a base for your next soup or stew.
Cut the cantaloupe and honeydew in half then into slices like how you would regularly eat them. Remove the outside which is the hard skin of the melons and just dice them up. [ big bite size pieces ]. Core the apples and the pears and cut them into bite size pieces. Throw the cut up fruits into a bowl and mix them a bit. In a large bowl, measure out 2 tbsp of condensed milk and 1/2 cup mayo. Mix well and throw in your fruits. Combine your ingredients. Last, peel your bananas and just either slice them in or you can use your clean hands and rip them into your salad. mix well. If you feel like you dont have enough dressing [mayo], add more. I usually add more when im finished making this. REFRIGERATE AND SERVE.
Boil and mash sweet potatoes. Set aside. In a medium stock pot melt butter over medium-high heat. Add cinnamon stick, black cardamom, green cardamom and bay leaf. Stir whole spices until pods burst open. Remove whole spices from butter. Add ginger/garlic paste and sauteuntil golden brown. Add sweet potatoes and mix together. While whisking, add in milk and cream and mix until smooth. Add coriander, ground red chilie, and nutmeg and stir. Simmer on low heat for 35-45 minutes. Serve with coriander leaves as a garnish.
Place chicken in a shallow glass baking dish. Place all other ingredients in a blender and blend thoroughly. Reserve 1/2 cup pina colada sauce, cover and refrigerate until ready to use for basting. Pour remaining pina colada marinade over chicken, cover and refrigerate 3 to 4 hours, or overnight. Preheat grill to medium-high heat. Grill chicken 3 to 4 minutes per side, basting with reserved pina colada sauce and turning over frequently, until no pink remains and the juices run clear.
Melt butter in large sauce pan, add milk, sugar and cocoa powder. Bring to medium boil and boil for 1 minute. Any longer and the sauce will harden too much when cookies set. Any shorter and the cookies may not harden enough. Remove from heat and add rolled oats and coconut. (I usually premix the coconut and oats). Mix well with wooden spoon and drop onto parchment or wax paper. You decide on the size of cookies you want. These cookies take about a 1/2 day to a day to set depending on the size.
Whisk eggs, chives, salt, and pepper together in medium bowl. Heat butter in large non-stick skillet. Pour in egg mixture and cook over medium heat until almost set, lifting sides to let uncooked egg run under. Sprinkle omelet with cheddar cheese. Run omelet under hot broiler just until cheese is melted, bubbling, and just beginning to brown. Cut into 4-6 servings and serve immediately.
Simply place all ingredients in a mixing bowl and mix together completely. Chill for 1 to 2 hours before serving. Enjoy!
Whip cottage cheese in KitchenAid or similar mixer. Add the flour and eggs and start the mixer again. With mixer on, add melted butter. This should be a thick batter. Test a small amount of batter on grill. Add a small amount of flour if it needs thickening. Cook pancakes until golden, then flip and cook for an additional minute. Do not overcook. These pancakes are moist and should spring back to the touch. Serve plain or with favorite topping.
BEAT brown sugar, shortening and vanilla in large bowl with an electric mixer at medium speed until well blended. Add eggs; beat until fluffy. STIR together flour, cocoa, salt and baking soda. Gradually add to shortening mixture, beating at medium speed just until blended. Stir in chocolate chips. Cover and chill 3 hours. HEAT oven to 375°F. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased baking sheet. BAKE 8 to 10 minutes or until cookies are set. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
In a small bowl soften the gelatin in cold water; set aside. In a double boiler, heat egg yolks, evaporated milk, pumpkin puree, 1/2 cup brown sugar and spices; cook and stir for 10 minutes. Remove from heat and add in the gelatin, stirring until dissolved. Refrigerate mixture until thick. Beat the egg whites and 1/4 cup brown sugar until thick. Fold in the chilled pumpkin mixture with a spatula. Transfer mixture into baked pie crust. Top with whipped cream. Refrigerate until ready to serve. Delicious!
Place kumara in a steaming basket over a small saucepan of boiling water and steam for 8 to 10 minutes or until just tender and then remove from heat and cool (I would use my electric steamer). Make Satay sauce - Heat oil in a small saucepan over moderate heat and add onion and garlic and cook and stir for 1 minute or until fragrant and then add remaining ingredients and cook and stir until smooth and heated through. Thread tofu, corn and kumara onto 6 skewers, alternating ingredients. Combine 1 tablespoon of the oil and soy sauce in a small bowl and brush skewers with soy mixture. Preheat a barbecue or char grill to moderately high and cook skewers for 10 minutes or until browned. Combine cabbage, cucumber and tomato in a medium bowl and drizzle with juice and remaining oil. Place in a serving owl and top with egg and drizzle skewers with satay sauce and sprinkle with onion and serve with salad. NOTE - if using wooden skewers soak for 30 minutes in water before using.
Melt the butter in a medium size heavy saucepan over medium heat. Add the shallots and garlic and saute until transparent, about 3 to 5 minutes. Stir in the brandy, jelly, mustard and wine. Simmer over low heat for 10 minutes. Season with salt and pepper. Serve warm.
Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool. Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing. Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.
Wash currants; stem and cook with the sugar and vinegar over low heat for an hour. Add spices and continue cooking for 30 minutes. Pour into sterilized jars and seal.
Preheat the oven to 350°F In a bowl sift together the flour, 1/2 cup of the confectioners' sugar, the pecans and a pinch of salt, stir in the vanilla, and blend in the butter until the mixture is combined well. Scoop out rounded tablespoons of the mixture, form them into 1/4-inch-thick rounds. Bake for 10 to 12 minutes, or until they are golden around the edges. Transfer the cookies to racks, let them cool slightly, and sift the additional confectioners' sugar over them.
Mix ketchup, Mustard and Sour Cream in a bowl, then slowly add, a teaspoon at a time, the Horseradish until you get the right amount of heat for your taste. Remember, cooking is a creative sport. This mixture will be still enough to use as a dip for chips, and it is also very good on hot dogs.
Chop up all the the vegetables and add to the crockpot. Brown the beef, chicken and ham all together, cut into small pieces and add to the crock. In the skillet or what ever you browned the meat in add the broth, liquid smoke, stewed tomatoes and chili sauce stirring well until hot; add to the crock. Add bay leaves; cook on low for 6-8 hours.
Choose a red wine - I prefer using a Merlot and if I have an extra dollar I might throw in an equal part Cabernet Sauvignon. If not, I use the Merlot alone. Don't spend a lot of money on a vintage wine! Usually something in the $7-$10 range is just fine. Put the wine into a container, add the sugar until it's sweet enough to your own taste. Make sure the container is not filled to the top. Choose your fruit(s). Wash, slice and remove seeds. You do not have to remove skin or rinds unless you want to. Make slices fairly thin so the wine can permeate the flesh completely. I prefer using a combination of apples and oranges. If the purse strings allow, I might even add to that pears, blackberries or raspberries. The point is -- fruit it up real good. Don't rule out anything -- pineapples, strawberries -- whatever floats your boat. Add all the fruit to the container of wine. Put the lid on your container or cover with plastic wrap and put it in the fridge. No messing with it! Let it stay in there at least a day or two. Serve chilled. When the Sangria is all gone, you've got the luscious fruit left! Indulge! You can also dump it on some ice cream or on some Saralee pound cake -- yum! Oh and by the way, if you like a fizzy Sangria, add ginger ale or Seven-Up to your glass. If you don't want a high alcohol concentration, you can water it down with ice cubes. If you want the whole enchilada, though, add a smidgeon of cognac, rum or Grand Marnier.
In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently. Remove from heat. Stir in oats.* Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered. Makes about 3 dozen. *If using old fashioned oats, cool mixture in saucepan 5 minutes.
For rub, combine the chipotle peppers, oregano, oil, cumin, salt, and garlic. Spread over surface of meat, rubbing in with glove-covered hands. Cover and chill for 6 to 24 hours. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 425°F oven. For medium rare, roast for 30 to 35 minutes or until meat thermometer registers 140°F Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145°F (For medium, roast for 40 to 45 minutes or until meat thermometer registers 155°F Cover and let stand 15 minutes. The temperature of the meat after standing should be 160°F.). Makes 6 to 8 servings.
Melt butter and stir in egg. Add dry ingredients and mix well. Form 1" balls and place 2" apart on greased cookie sheets. Bake at 350F for 10-12 minutes.
Heat oil in large saute pan or electric skillet. Sprinkle chicken thighs with salt and pepper. Place thighs in pan and brown on each side (2-3 minutes per side). Add the zucchini, stir and saute, until tender and lightly browned. Add the garbanzo beans (drained), diced tomatoes, and chicken broth. Sprinkle all with cumin, cayenne, and cinnamon. Turn the heat to low, and simmer for 10 to 15 minutes, until the chicken is tender and cooked through. Season with salt and pepper. Sprinkle with cilantro. Serve with whole grain rice or cooked couscous. NOTE: If you decide to serve this with cooked couscous, it tastes extra special with 2 tbs raisins, 2 tbs pine nuts, and some additional cilantro mixed in with the couscous.