HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss chicken, oil and herbs. Place on a a baking sheet and sprinkle with salt and pepper. Add 1/2 cup water to pan and bake at 350°F for 15 minutes or until cooked through. Remove from oven and let cool. Pull it into small strips. Bring chicken stock, parmesan cheese and basil/parsley to a simmer. Toss all ingredients (including pasta) into serving bowl and top with toasted pine nuts.
Peel and chop onion. Melt butter in oil in a large skillet. Add onion and fry briefly. Add corned beef and break up into hash. Slice potatoes into corned beef and toss until warmed through. Fry eggs separately to put on top of the hash, or on the side, if desired. [potatoes could also be diced, for toddlers].
Trim the baby okras and wash in cold water and then place in a colander to drain. In a large saucepan, heat the oil or butter and add in the meat and brown on all side. Add the crushed garlic and chopped onions to the meat and saute till brown. Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes. Add in all the spices and salt and give it a good mix. Add enough water to cover the meat (about 7-8 cups) and stir to combine well. Add in the trimmed okras and bring to boil. Cover the pan with a lid and reduce the heat to low and simmer for 2 hours, until the meat is tender (the sauce will thicken as it cooks). Lastly, pour in the lemon juice and add in the chopped coriander and carefully stir once or twice (careful not to mash the okras) and gently simmer for another 5 minutes. Remove from heat and serve with rice.
Combine yeast and 2 tbsp water in a bowl; let stand 5 minutes. Combine yeast mixture, oil and remaining ingredients in a large bowl; stir until smooth. Cover tightly& refrigerate at least 4 hours or up to 4 days. When ready to use, preheat oven to 350F. Stir batter& spoon into greased muffin pans, filling 3/4 full. Bake 25 minutes or until golden. NOTE: You can substitute regular flour for self-rising flour, but be sure to add 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of regular flour (for this recipe, add 6 tsp baking powder& 2 tsp salt).
Place asparagus on bottom of lightly greased 9x9x2 baking dish. Spread 1/2 of soup over this. Sprinkle half of cheese over soup. repeat. Spread cracker crumbs over the top and drizzle with melted butter. Bake in 350 oven until browned, about 30-40 minutes.
Juice the orange, also using the bits of orange flesh which comes off. In a small pot, heat the orange juice, brown sugar, balsamic vinegar, salt and chopped ginger. Bring to a boil, stir well, and simmer for a few minutes until the sugar has dissolved. Pull off the heat. Heat oven to 350 deg F/180 deg Celsius. Clean the onions, and slice vertically into 1/2 inch rounds. (Do not slice into the usual quarters: you want thick wheels of onion). You should have about 6 - 8 wheels of onion, otherwise use an extra onion. Add the tablespoon olive oil to the cooled orange juice mixture, and whisk inches Layer the onion slices in an oven dish. They can overlap, but do not stack them. Using a teaspoon, spoon the sauce over the slices. (It benefits from standing for a while, while you tilt the dish and pour over the sauce again and again over the onion). Bake until the rings are completely tender, about 45 mins to 1 hour. Serve as a side, with roast chicken (in the same oven), and a green veggie.
Tear angel food cake into bite-size pieces and place in a 13x9-inch pan. Combine pudding mix, milk and sour cream, and beat until thickened, about 2 minutes. Spread pudding over cake, spoon pie filling on top, and chill until ready to serve.
Brown the ground beef, using spices of your choice to flavor. Drain with slotted spoon. In a seperate mixing bowl, mix together all ingredients, adding drained ground beef at the end. Follow cornbread package baking instructions or use following directions. Pour in greased 9x9 glass baking dish. Bake in preheated 400 degree oven for 20-25 minutes or until golden brown. Allow to cool before cutting. Makes 4 servings for a main dish or up to 12 individual slices for a side dish.
Preheat the oven to 400F and butter a 9-by-13-inch baking pan. Combine the feta, sour cream, eggs, milk and melted butter in a large bowl and mix well. Combine the dry ingredients and stir into the feta mixture; let stand 15 minutes, covered. Spoon the batter into the pan and bake until light golden and firm to the touch, 35 to 40 minutes.
Line a 12-cup muffin tin with paper liners. Preheat oven to 400°. In a large bowl combine flour, sugar, baking powder, baking soda and salt. Mix well. In another bowl, whisk together orange juice, oil, almond extract, yogurt and egg. Add to dry ingredients and stir just until moistened. Fold in berries. Spoon into muffin cups. Bake at 400° for about 20 minutes, or until golden.
Day 1: Melt butter in saucepan, slowly add in the flour, mix into a smooth paste. Add in the stock and stir, cook for 10 minutes. Fry onions and meat in a frying pan until brown, add to saucepan. Add salt, pepper, parsley, and cook for 1 minute. Pour into a dish and allow to cool overnight. Day 2: Divide up into equal amounts, and roll into small oblong shapes. Roll into breadcrumbs. Beat eggs, and coat the croquettes, then roll into cornflake crumbs. Refrigerate overnight. Day 3: Heat oil in a deep fat frying pan, add croquettes and fry until golden brown. Makes approx 12 croquettes.
Heat oil in large pot over medium-high heat. Cook chicken 6 minutes on each side or until lightly browned. (Chicken may not completely cook through but will finish cooking when returned to broth.). Transfer chicken to cutting board; cut into bite size pieces; set aside. (Keep warm). Melt butter in pot over medium heat. Add onion, celery, and carrot and saute for 3 minutes. Stir in broth,, thyme, sea salt, & pepper. Bring to a boil, reduce heat and simmer, covered 5 minutes. Whisk together cream and cornstarch in a small bowl; stir in simmering broth. Cut each biscuit into quarters and dredge pieces in flour, shaking off excess. Add biscuits to broth and cook partially covered or until biscuits are firm to the touch. (Biscuits will continue to cook.). Add chicken, lemon juice and chives to broth, simmer until chicken is heated throguh. Season with additional sea salt & freshly ground black pepper, if desired.
Grease 900ml pudding basin and place jam in the base. Sift the flour into a bowl and add the suet, and sugar and mix. Mix the vanilla essence, egg, and 6tbls of milk together in a separate bowl. Then mix the contents of the two bowls together, do not beat. Pour over the jam and cover with cling film and puncturing to prevent ballooning. Cook on high for 5 minutes. Take out and let it stand for 5 minutes before removing the cling film and invert pudding onto a plate. Serve with cream or custard.
Preheat the oven to 375°F Coat a 9" glass pie plate with cooking spray. Place the artichokes in a colander and rinse well with cold water to separate. Drain well, then pat dry with paper towels. Place in the prepared pie plate and sprinkle with the lemon juice. In a small bowl, combine the pecans, cheese, Italian seasoning, garlic, and oil. Sprinkle the mixture evenly over the artichokes. Bake for 15 minutes, or until the topping is golden.
Preheat the oven to 350°F. Place all ingredients in bowl, stir together until combined. Roll the cookies into golf ball sized balls with cooking oil sprayed hands. Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly. Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan. Bake about 8 minutes for moist cookies and 10-12 for dry cookies. Store in Tupperware between layers of waxed paper. Great with a pumpkin pie latte!
In a 5 quart slow cooker, layer the potatoes, carrots and onions. Top with turkey thighs. Combine soup, water, garlic, italian seasoning and salt; pour over turkey. Cover and cook on high 7-8 hours or until a meat thermometer reads 170 degrees and vegetables are tender.
In a wok, dry roast the almond and 1 tbsp desiccated coconut till it takes on a little colour. Transfer to a bowl and allow to cool. To the coconut/almond mix add the coconut milk, fromage frais, ground coriander, chilli powder, garlic, ginger and salt, mix well to blend all together. Heat the oil in a wok and fry the chicken with the cardamoms and bay leaf, till the chicken has the juices sealed inches Do not brown the chicken. Add the coconut mixture to the pan with red chilli and fresh coriander. Cook for 12 mins covered. Remove the lid and cook uncovered for 3 minutes Stir in the desiccated coconut and serve. Plai rice and curried prawns go well with this, or a vegetable dish.
Fry bacon in a large fry pan on medium heat. When done, remove and drain on paper towels. Saute onion in the same skillet with the bacon fat. Remove to paper towels to drain. Season pork chops with salt and pepper and dredge in flour. Fry on medium heat in the same skillet with bacon fat until light brown; remove to warm plate. Put remaining flour into skillet (add oil if necessary). Brown flour lightly. Add hot water immediately, then milk. Stir vigorously. Season as desired with more salt and pepper and add more water if needed to achieve gravy consistency. Put pork chops, bacon and onion into gravy and reduce heat to simmer. Cover pan and simmer for 20 minutes.
Separate egg whites from yolks. Whip egg whites until stiff. Beat yolks until smooth. Fold yolks into whites. Season with salt and pepper. Grate cheeses and combine together. Grease a 9x13-inch casserole dish. Spread small amount of egg mixture in dish. Split open green chilies and layer on top of eggs in dish. Sprinkle grated cheese on top. Spread some more egg on top of that. Repeat layers until all ingredients are gone (finish with egg). Bake for 25 minutes @ 350° or until golden brown.
Heat broiler. In a bowl, combine the sugar and soy sauce; set aside. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes. Let stand off heat until the broccoli is tender, about 5 minutes. Fluff with a fork. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil, spooning half the sugar and soy sauce glaze over the salmon during the last 2 minutes of cooking, until the salmon is opaque throughout, 8 to 10 minutes. Serve the salmon and onion with the rice and the remaining glaze.
Pound chicken out very thin. Season with salt and pepper, drench with flour. Place oil in skillet and saute the chicken on both sides to a golden brown. Remove from the skillet and keep warm. Add a little oil to the skillet with the shallots. Saute until they take color. Add mushrooms and garlic. Season to taste with salt and pepper. Add thyme and cook until mushrooms are tender. Add red wine and cook for a minute or two. Add sour cream ( you can use heavy cream). Let it cook into a creamy sauce. Pour this on top of the chicken and serve with rice or noodles.
Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; saute for 1 minute. Add zucchini; saute for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper. Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat. Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla. Cook for 3 minutes or until lightly browned on bottom. Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta. Serve warm.
Melt together the butter, peanut butter, and butterscotch chips. Put cereal in a very large bowl. When butterscotch mixture is smooth and melted, remove from heat and add vanilla. Pour this over the cereal. Working QUICKLY (to keep the mixture warm enough to melt your chocolate chips at the end), stir gently until all cereal is coated. Pour onto a long length of waxed paper. Spread out the mixture and sprinkle the chocolate chips over the top. DO NOT STIR! When mixture is completely cool, break up and store in an airtight container. ENJOY!
Preheat oven to 350 degrees F. Cream butter and sugar; mash bananas, beat 2 eggs and add to the bananas with vanilla and buttermilk; mix well and add to creamed butter and sugar; sift together flour, soda and salt; add to banana mixture, beat well; pour into 2 greased and floured 9x5x3-inch loaf pans; bake 45 to 50 minutes (I find this bread needs over an hour) or until bread pulls away from sides of pan; add topping. To prepare Topping: Melt butter in saucepan; add sugar and milk; cook until syrupy (like honey); remove from heat and add chopped pecans; pour over bread spreading to all the corners and place under broiler until bubbly and brown. Watch closely (this takes around 1 minute- maybe even less!).
You will also need: 1 small coffee can (1 lb. can) and 1 large coffee can (3 lb. can). In 1 lb. coffee can mix all ingredients. Seal can lid well with duct tape. Put small, sealed can inside larger 3 lb. can. Pack ice and 1 cup salt around small can. Put lid on large can and duct tape closed. Roll back & forth on a large towel (optional) for 15 minutes. Open large can and dump ice and water. Wipe small can dry and open. Stir mix, scraping sides of can. Additional ingredients, eg. cookie crumbs, chopped nuts, can be added now. Reseal small can and place back in larger can. Repack with salt and ice. Continue rolling for 10 minutes more. Open large can and dump ice and water. Wipe small can dry and open. Enjoy!
Cream butter and sugars. Add egg and peanut butter; mix well. Stir in baking soda, salt, flour and oatmeal. Press into a 9x13 inch baking pan. Sprinkle chocolate chips over top. Bake 20-25 min or until golden brown. Remove from oven and drizzle with icing. Cool completely and cut into squares.
Heat oven to 425°F degrees. Spray rectangular pan (9x13x2-inch) with cooking spray. Mix 2 tablespoons butter, the milk, chives, salt and garlic powder. Mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with 2 tablespoons butter. Bake uncovered 20 to 25 minutes or until chicken is no longer pink when centres of thickest pieces are cut.
In a double boiler, melt caramels, butter, and milk. Keep water in the bottom of pot to a minimum boil. Dip one marshmallow into melted mix using a fork (or something sharp). Remove, and roll in Christmas colored Rice Krispies. Place on tray covered with wax paper. Repeat until bag of marshmallows is finished. Freeze marshmallow balls if desired. Enjoy.
Preheat oven to 350 degrees. Grease a 9 x 13 pan. Cover bottom of pan with chopped pecan. Then spread coconut over the pecans. In a mixing bowl mix Cinnamon Swirl Cake according to dirctions on box but add 1 teaspoons cinnamon to the cake mix. Add cinnamon swirl packet to cake mix but start and stop your mixer 6-7 times. Pour cake mixtire over coconut and pecans. In a mixing bowl, cream together soft margarine, cream cheese, confectioners sugar and 1/2 teaspoons cinnamon. Drop by spoonfuls in dollups on top of cake batter. Take a knife and run it through the cream cheese mixture a little bit to swirl the top of the cake, but not too much! You still want to have the cream cheese in clumps. Bake for 40-45 minutes. Like a typical earthquake cake, it will fall and look like an earthquake hit it.
In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed. Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F. Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip. Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes. Add vanilla whip until just combined. Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.
Whisk Flour, Cocoa Powder, Baking Powder, Baking Soda, Sea Salt, in a medium bowl and set aside. Place 1 1/2 cup of Sugar with softened Cream Cheese and mix together, then add melted Butter and mix together. Add Canola Oil, Greek Yogurt, Red Food Color, Vanilla, Egg, and Skim Milk and mix completely until smooth. Add Flour mixture and fold together until a soft dough forms. Adjust the oven rack to the middle position, and turn the oven to 350 degrees. Lightly spray 2 cookie sheets then take @ 1 tablespoon of the dough and roll into a ball, then roll it in the 2 tablespoons of sugar and 2 teaspoons of cinnamon mixed together in a soup bowl to coat. Place on the cookie sheet and gently flatten the top. You can get 1 dozen cookies to a cookie sheet. Bake for @ 11 minutes, let it rest on the tray for @ 5 minutes the transfer to a cooling rack until at room temperature. YOU MUST LET THE DOUGH REST WHILE THE OVEN HEATS UP.
Cook brussels sprouts according the package directions; drain. Cut sprouts into fourths and set aside. Combine eggs, half the crumbs, soup, cheese, onion, and dash pepper. Fold in sprouts. Transfer to a 1 1/2 quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts. Bake, uncovered in a 350 degree oven for 35 minutes.
In a medium saucepan heat and stir 1/2 cup butter over medium-low heat until golden brown. (do not scorch). Remove from heat. Stir in powdered sugar, boiling water, and vanilla. Using a wooden spoon, beat until frosting is easy to spread. If necessary add a little more boiling water, 1 t. at a time until frosting is spreadable. Immediately spread. If frosting begins to set up, stir in a small amount of boiling water.
Cut unpeeled medium cucumbers into 1/4 inch slices. Simmer cucumber slices with 4 cups vinegar, salt, mustard seed and 1/4 cup sugar. Cover until partially tender, about 10 minutes. Drain and discard liquid. Place cucumber slices in hot sterilized jars. Boil together remaining 3 1/2 cups vinegar, 5 3/4 cups sugar, celery seed and cassia seed. Boil until the sugar is thoroughly dissolved. Pour immediately over cucumbers. Seal immediately. I process in a boiling water canner for 10 minutes.
For the Masa:. Mix the first four ingredients until they are well blended. Divide the dough into 12 equal size balls and press them lightly in a wax paper lined tortilla press. They should be smaller and thicker than regular tortillas, about 1/8" thick and 2 1/2 " in diameter. In a deep skillet, fry them on both sides in hot oil, they will inflate as they cook. Remove each one as it inflates and drain well on paper towels. For the Pickled Red Onions:. Place onions in a sauce pan, add water to cover, bring to a boil and remove from the heat. Drain and rinse in cold water to stop the cooking process. Place the onions in a glass container with lime juice, dried oregano and salt and pepper. Allow to sit for several hours before serving, they keep for one week refrigerated. Assemble Salbutes:. Mix 1 tablespoon of lime juice with cabbage, salt and peppr to taste. Top each salbute with a layer of cabbage, then pickled red onion, then slices of avocado, and top with a tomato slice. Serve immediately.
Preheat oven to 350°F. In a large bowl, combine chicken, cream cheese, cream of chicken soup, 1/2 the cheddar cheese, and enough enchilada sauce to make the mixture moist. Mix all ingredients well. Make sure the cream cheese is not clumpy. In a large rectangular baking dish pour enough enchilada sauce to coat the bottom. In each tortilla put approximately 3-4 large tablespoons of the mixture. Roll each tortilla and place into the pan. Once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered. Sprinkle remaining cheese on top. Bake for between 25 and 30 minutes. Allow to cool 10 minutes before serving. Garnish with sour cream, lettuce, olives, etc. Enjoy.
Heat the oven to 400°F. Heat the oil in an ovenproof pan then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 minute more. Pour in the wine, stirring until absorbed, then pour in the tomatoes, pappers and 1 2/3 cups of the broth. Cover and bake in the oven for 25 mins until the rice is tender and creamy. Stir in the remaining broth and parsley. Serve sprinkled with parmesan if you like.
Mix grits, salt, and water in bowl and cook in microwave on high for 2.5-3 minutes, until nice and thick. Stir occasionally. Stir in butter and brown sugar, add more or less to taste. (can also add some milk to thin them out a little and make creamier if you prefer, which also helps cool them down). Enjoy!
Preheat oven to 220 degree celsius (450 degree F). Mix cornflour, sugar and salt in a large saucepan. Add the hot water and mix thoroughly and vigorously to remove any lumps. Cook over a medium/high heat until the mixture is a thick white opaque look and there is no liquid left. Let cool slightly, add eggs into the opaque nux and beat well over a low heat for 2-3 minutes. Add lemon juice and butter and beat until mixture is thick and there is no liquid over a low heat. Let cool, then spoon into baked pastry shell. MERINGUE. Beat 3 egg whites till stiff peaks are formed, add sugar 2 tablespoons at a time and beat in well between each addition. Spoon or pipe meringue over lemon filling in pie case making sure meringue covers to the edge of the pastry. If spooning you can make decorative swirls with edge of spatula. Bake for 5 to 8 minutes or till a light golden colour (swirled tips will cook a little darker).
Wash and pat dry chicken, sprinkly with salt and pepper. Heat Oil from tomatoes in a heavy skillet, over medium heat. Add chicken to skillet and saute until golden, about 4 minutes per side. Add garlic and stir 30 seconds--do not brown garlic. Add white wine, cream, pepper, and tomatoes, and bring to a boil. Cover skillet, reduce heat to medium-low, and simmer until chicken is just cooked through, about 3-5 minutes. Transfer chicken to plates. Add most of basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, and peppers and tomatoes are soft-about 2-5 minutes. (seems to take longer for me). Season sauce to taste with salt and pepper, spoon over chicken and top with fresh basil and serve.
In a medium saucepan combine lemon juice and sugar or honey; heat and stir just until sugar or honey is dissolved. Remove from heat and cool. Transfer to a storage container and cover and chill up to 2 days. To serve, combine lemonade base and water. Fill pint size, screw-top, mason jars with ice, lemon chunks and mint. Add lemonade mixture. Cover and shake to mix. Serving suggestion: Fill an old tin tub with ice and sit the filled and covered mason jars into the bucket to chill. Great idea for a picnic!
First start by putting a handful of ice in the cocktail shaker to chill the drink while mixing it. Next add an ounce of vanilla liqueur to the cocktail shaker followed by an ounce of Tang. Now add one full ounce of vodka, according to taste, to the drink mixture. Then add one-half an ounce of Triple Sec to the cocktail shaker. Finally cover the shaker and mix all ingredients well by shaking vigorously. Pour the drink through a cocktail strainer into a cocktail glass. The glass can be garnished with a slice of orange on the rim of the glass if desired. Remember good drinks always taste better with good friends. Bottoms up!
Grate unpeeled zucchini. Chop onion and bacon. Combine bacon, onion, zucchini, cheese seasoning eggs and oil with sifted flour. Pour into lightly greased slice baking tray and bake in a moderate (180C) oven for 30 to 40 mins or until cooked.