HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place slices of butter on cookie sheet that is lined with aluminium foil. Put in 400 degree oven until melted. Mix egg and milk together . Sift together dry ingredients. Dip chicken piecies in egg mixture first then into flour mixture. Place chicken on cookie sheet, skin side down. Bake for 30 minutes then turn chicken over and bake 30 mins more.
Oil a bowl and a bread loaf pan. In a small bowl combine yeast, milk, sugar, and 2 teaspoons flour and let proof until foamy (about 10 minutes). In a larger bowl, Combine 2 cups flour and salt and cut in butter with a fork or pastry knife. Add eggs and the yeast mixture and continue combining until dough forms a ball. Knead until smooth and elastic and dough cleans itself from the bowl. Transfer dough to the oiled bowl and let rise until doubled in size. Punch dough down onto a lightly floured board. Pat out the dough so it forms a rectangle a little larger than the loaf pan. Slice the ends off the cooked sausage and place the endless sausage in the center of the dough. Fold the dough over, tucking in the ends so the sausage is completely sealed in the dough. Transfer sausage dough to loaf pan, seam side down. Let rise. Bake for about 35 minutes (or until golden brown, and loaf sounds hollow when tapped with a finger) at 400°F.
drain peaches, reserve the juice. Chop the peaches into large chunks. combine peach juice with sugar and Splenda mixture, bring to boil. Stir in the jello, mix, then stir in cream cheese. Fold in whipped topping and chopped peaches. Refrigerate until chilled, about 2 hours. Enjoy.
Beat all ingredients with mixer until as foamy and as smooth as possible; there will still be some lumps of cottage cheese. Pour into a buttered 8x8" glass baking dish. If desired, sprinkle some additional cinnamon on top. Bake at 350°F for about 1 hour or until top is nicely browned.
Stir milk gradually with flour, until smooth. Add, stirring constantly, the beaten egg, to which the salt has been added. For each shell/crepe, brush a six inch teflon coated fry pan with oil or butter. Pour 1/4 cup of the batter in the bottom of pan, tilting back and forth so it spreads evenly. Cook slowly until just set, do not brown. When set on one side, turn over and let other side set. Slide off pan and onto plate to cool slightly. Repeat until all of the batter is used. Place 2 TBS of your cheese filling into the center of the crepe/shell, bringing sides over so they overlap to hold filling inches. Arrange side by side in baking pan with your favorite sauce, topped with shredded cheese. Bake at 400* for about 20 minutes.
In a 1 gallon plastic food bag mix all of the above ingredients with the chicken. Seal bag and turn to coat meat. Chill at least 30 minutes or up to 2 hours turning bag occasionally. Prepare BBQ. When medium hot lay chicken breasts on grill. Cook turning occasionally until cooked thoroughly. Baste chicken often with marinade during the 1st 5 minutes of cooking and then DISCARD the remaining marinade. Spoon Wild West Sauce equally onto plate. Set a chicken breast in sauce serve with rice and vegetables. For Sauce: In a 2-3 quart sauce pan combine the mango and the remaining ingredients. Bing to a boil of medium-high heat. Reduce heat and simmer, stirring occasionally until reduced to 2 cups, about 25 minutes. Pour mixture into a blender and whirl until smooth. Serve warm If making up to 2 days ahead, let cool, then chill airtight; reheat until steaming. (can be made up to 2 days ahead).
Preheat oven to 425 degrees. Mix the cream cheese, mustard, spring onions and prawns well together and press into 4 individual ovenproof dishes. Sprinkle liberally with grated Parmesan and pop in the oven for a few minutes.
In a double boiler melt butter and chips blend in milk mix in buttershots and sugar. Drop by small dollops onto parchment paper and freeze till set. Melt chocolate chips and butter. Dip into melted chocolate and top with an optional pecan.
In a large deep skillet, heat the olive oil until shimmering. Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes. Add the garlic and a large pinch of crushed red pepper flakes and cook until fragrant, about 1 minute. Add the clam broth and water and bring to a boil. Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes. Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes. Add a few tablespoons of water if the pasta is too dry. Stir in the parsley and serve. Serve with Pecorino-Romano, for serving (optional).
Cook Pasta and Sauce in microwave, following package directions, in seperate microwavable dish. Fry bacon until crisp. Reserve 2 TBS drippings. Add shrimp and mushrooms to reserved bacon drippings and saute until mushrooms are done and shrimp is heated thru. Be careful not to overcook shrimp. Crumble cooled bacon. Stir shrimp, bacon, and mushrooms into pasta and sauce.
Mix all ingredients together well. Pour boiling water over mixture. Stir shortly. Let stand overnight. Strain mixture and then bottle. When you wish to drink it, add the concentrate to water to taste.
Don't put the Spam in a blender or a food processor. We don't want paste. Use leftover fries or leftover hashbrowns. Do not use mashed potatoes as they impart a mushy texture. Fry the Spam until it is dry and slightly crunchy, draining oil as necessary. Combine all ingredients and pat into a 9-inch aluminum pie pan. Bake at 350°F for 1 hour until done. Sprinkling this with your favorite cheese in the last 5 minutes of baking is a pleasant addition.
Heat the olive oil over medium heat in a large pot. Add the vegetables and stir-fry to brown lightly. Add the marjoram, thyme, bay leaves, and cold water. Bring the pot to a boil, reduce the heat, cover, and simmer for one hour. Strain the stock through a fine sieve or a cheesecloth-lined colander. Press or squeeze the vegetables to extract their liquid. Discard the vegetables.
Prepare all ingredients in advance: mince the ginger and garlic, slice the mango, green onions, red pepper, and chicken, and cut the broccoli into flowers and stems. Juice the lime, and combine the juice with the soy sauce, orange juice, and chili flakes. Steam the broccoli until just tender. Stir fry chicken in sesame oil until no longer pink in the center. Add the ginger and garlic, and stir fry for 1-2 more minutes. Add the red pepper, broccoli, and soy sauce mixture, and stir fry for about 3 minutes, until the pepper starts to soften. Add the mango and continue to stir fry until the mango is heated through. Stir in the green onions, and add some cornstarch to thicken the sauce, if desired. I like to serve this over brown rice or barley.
cut tomatoes into 1/4 inch slices; spread on parchment paper lined, rimmed baking sheet. Brush with 2 tablespoon of the oil; sprinkle with salt. Bake at 400f degrees oven until slightly shrivelled, about 45 minutes; let cool (Make ahead: Cover and refrigerate on tray for up to 24 hours). On lightly floured surface, roll out puff pastry 1 inch larger that 14 x 4 inch rectangular or 9 inch round tart pan. Press into pan and trim edges; prick bottom with fork. Brush bottom with mustard; spread with cheese. Cover with tomatoes; tuck garlic among slices. Sprinkle with basil, pepper, then remaining oil. Bake in bottom third of 400f degree oven until pastry is golden, about 30 minutes. Garnish with basil or parsley. Note: If all you really want is the tomatoes, the tart is wonderful without the cheese.
Grease a 12" spring form pan and put aside until needed. For the filling: Put 12 oz sugar in a frying-pan, fry slowly until the sugar starts to foam, do not stir, because the sugar will get lumpy. Next add the walnuts, mix well and remove from the heat before the sugar gets too brown. Now add the cream immediately and let it boil down, remove from heat and allow to cool. For the dough: Mix the flour, margarine or butter and the remaining 5 oz of sugar, the egg and the salt and make a dough. Cut the dough into three peices, two of the same size and one slightly smaller. Roll the two peices of the same size to make up a bottom and a top of the cake in a 12" pan. Form a roll with the third piece and place it on the sides of the spring form pan . Pour the filling evenly on the bottom, and then cover the cake with the top peice. Bake in the oven at lower level at 400°F for 40-45 minutes. Open the spring form pan immediately after removing from the oven to prevent the cake from sticking to the pan.
press zucchini in a length of cheesecloth to remove as much moisture as possible -- combine with next 7 ingredients. Lightly fold in bread crumbs. gently form into patties that are 3" in diameter and 1" thick -- melt butter in skillet; fry patties over medium heat until golden on both sides. serve with lemon wedges and tartar sauce.
Cook pasta by following the package directions; drain and set aside. Add cream cheese and next 3 ingredients to the container or a food processor; process until smooth; stir in pineapple. In a large bowl, stir together the pasta, 1/4 cup melted butter, and the cream cheese mixture. Transfer to a lightly greased 13x9 inch baking dish. In a small bowl, stir together the cereal, cinnamon, and remaining melted butter; sprinkle over noodle mixture. Bake in a 350° oven for 45-50 minutes or until set.
In large skillet, saute the mushrooms, pecans, and onion in 4 tbsp butter until tender. Stir in the rice, apricots, parsley, salt, pepper, and cayenne. Spoon about 3/4 cup rice mixture into each hen; tie legs together with kitchen string. Place hens, breast side up, on a rack in a shallow roasting pan. Melt remaining butter; brush over hens. Bake, uncovered, at 350 degrees for 1-3/4 to 2 hours or until a meat thermometer reads 180 degrees for hens and 165 degrees for stuffing. In a small saucepan, warm preserves and vinegar; spoon over hens. Bake 15 minutes longer.
Mix flour, baking powder, baking soda and salt into a bowl. In a separate bowl combine egg, oil, juice, milk, Splenda and orange zest mixing well. Add cranberries and liquid mixture to the flour and mix until flour is just moistened. Do not over mix. Divide batter into 12 prepared muffin tins whether they are lined or sprayed with nonstick spray. Bake at 375 degrees for 20 minutes or until done. Remove muffins from tins and let cool on a rack.
slice leek and rinse well. peel and cube potato. peel and chop onion. turn slow cooker on high to preheat. saute leek, onion and potato in olive oil on stove. add stock and bring to a boil. add quinoa and return to boil. transfer to slow cooker. cook on low 5-6 hours.
Preheat oven to 375°F. Combine vegetables, onion, cheese, and herbs in a large bowl. In another bowl, beat eggs and add oil. Mix in dry ingredients until fairly smooth, then stir in the vegetable mixture until just blended. Spoon into greased muffin tin, or an ungreased silicone muffin tin. Place muffin tin on baking sheet, to catch any drips, and bake for 20-25 minutes, until lightly browned on top.
Combine all drink ingredients in a cocktail shaker half-filled with ice cubes; shake well and pour into an old-fashioned glass. Garnish with a lemon wedge. *Superfinesugar is also known as caster sugar in Great Britain. If you absolutely can't find it, you can make your own by pulsing regular granulated sugar in a blender.
Whip the whipping cream until soft peaks form. Add the icing sugar and vanilla berry mix and lemon juice and whip until stiff. In seperate bowl mix the pudding with milk and let stand for two minutes. Mix the pudding and whipping cream together. Add all the fruit and fold through. Refrigerate for approximately 20 minutes before serving.
Preheat oven to 350°. In a bowl, cream the sugar with the butter until softened. Beat in the eggs one at a time. In another bowl sift the flour, baking soda and cinnamon together. Add the yogurt and the flour mixture alternately to the butter mixture. Gently fold in the carrots, walnuts and coconut. Pour into a 9x13 inch cake pan and bake for approximately one hour or until a toothpick comes out clean.
Mix and wash the samp and beans together. Put them in a large pot with 5-6 cups water and cook samp and beans until they start becoming soft. Check on it every 30 minutes or so to see if the samp and beans need more water and to see when they are start to soften (don't wait until they are cooked through and too soft). Once the samp and beans are slightly soft, but not done (when they look like they need about another 20-30 minutes left of cooking) drain some of the water if there is more than a few cups of water still cooking with it and add everything else (the vegetables, oil, salt, spices and seasonings). Cook the remainder of time it takes until the beans are very soft (usually 20-30 minutes more).
Preheat the oven to 200C/180C Fan/Gas 6. Sift the flour and a pinch of salt into a bowl. Stir in the icing sugar and rub in the butter with your fingertips until it looks like breadcrumbs. Sprinkle over 2tbsp chilled water and mix with a knife until it forms clumps. Gather with your hands to make a dough. Put the pastry on a floured surface and roll out to the thickness of a 1 coin. Use to line a 23cm flan case. Prick the base and lay some baking powder inside. Weigh the paper down with dry rice. Bake for 10 minutes. Remove the paper and rice and return to the oven for another 5 minutes. Reduce the oven to 160C/140C Fan/Gas 3. Break the chocolate into squares and put in a bowl. Heat the cream until it is almost boiling and then pour over the chocolate. Stir until the chocolate melts. In another bowl, whisk the caster sugar, eggs, and vanilla until creamy. Pour on the chocolate, stirring, then pour into the pastry case and cook in the oven for 25 minutes. Leave to cool. Slice the strawberries. Serve some on the flan and the rest separately.
Mix all ingredients well, adding more herbs and spices to taste. Store in glass jars, well away from light and excessive heat.
Mix yeast in water and let stand about 10 minutes. Add sugar, melted shortening and salt and mix well. Add egg to mixture. Stir in 4-5 cups of flour. Place on a flour surface and knead in the remaining cup of flour. Knead about 10 minutes. Put in large greased bowel and let rise until double in size, about 1 hour. Punch dough down and form into dinner rolls and place sides touching in a 9x13 greased pan. Let rise again until double, about 1 hours. Bake at 350 degrees 15-20 minutes or until golden brown.
For the aioli: Mix all the measured ingredients in a small bowl until combined. Season to taste with salt and pepper; set aside. For the crab cakes: Place 1/4 cup of the aioli, the celery, chives, and cilantro in a medium bowl and stir to combine. Fold in the crabmeat and season with salt and pepper as desired. Using a 1/4-cup measuring cup, scoop 10 portions of the crabmeat mixture and place on a large plate or baking sheet. Wet your hands with warm water and gently pack each portion into 3/4-inch-thick disks (about 2 1/2 inches in diameter). Place the flour, eggs, and panko in 3 separate shallow bowls for dredging the cakes. (Keep in mind that without a binder, the cakes will fall apart as you work with them. But don't worry; do your best to re-form them as you go.) First coat the cakes in flour, shaking off any excess. Next coat them with egg, and finally coat them with panko, placing each back on the baking sheet as it is dredged. Line a plate with paper towels; set aside. Heat a large frying pan over medium-high heat. Add enough oil to just coat the bottom of the pan. Place half of the cakes in the pan and cook until golden brown and crisp, about 2 to 3 minutes per side. Transfer to the prepared plate. Repeat with the remaining cakes, adding more oil to the pan as needed. Place 1 or 2 cakes on a plate and top with a spoonful of the remaining aioli. Serve immediately with a lemon wedge.
1. Brew 1 cup lemongrass and ginger tea (2 tea bags). And pour into a mixing bowl. Immerse shrimp in bowl 2. Squeeze juice of one lemon into mix adding soy sauce, pepper and salt, oil, turmeric, coriander, cayenne and contents of the other tea bag while stirring mix. 3 Marinate peeled shrimp leaving tail on, in the bowl overnight for best results or at least for an hour if pressed for time. Barbecued. 4 Put shrimp on moistened skewers and grill for 3 minutes on each side Cooking on Stove top: Heat a tablespoon of oil and saute the shrimp lightly for two to three minutes, Place shrimp on skewers and serve as an appetizer'. Garnish with fresh coriander. (This recipe can be adapted to your favorite fish. After marinating fish sprinkle contents of one lemongrass and ginger tea bag and spice mix of 1/4 tspn each of turmeric, coriander, pepper and salt and cayenne over the fish. Drizzle another teaspoon of sesame oil or olive oil or canola oil over the fish. The fish can be broiled, grilled or cooked in a pan until fish is soft and flaky. Serve with quick ginger chilli sauce below. For a Festive Treat -- I also bake the whole fish in parchment paper. I make a tent out of the paper and secure it with moistened skewers. I also paint a scene on the paper with food coloring, depending on the occasion. For Thanksgiving I paint the sides to look like the sides of a ship with blue waves at the bottom and I attach a skewer on top with a parchment flag with the word Mayflower written on it.).
Wash sprouts off, peel first couple leaves off outside, cut small piece off bottoms and then lightly cut an X into the bottom of each sprout. Bring a pot of salted water to a boil and blanch the sprouts until they are almost done. Then put them into an ice bath until they are cold(this will stop the cooking process and prevent them getting mushy) . Drain them and set aside. When ready for dinner, combine bread crumbs, parmesan cheese, and seasonings. Beat eggs in a small bowl with a little water. Heat a large skillet over medium heat with some olive oil. Dunk drained sprouts in egg, let as much drain off as possible, then toss in the bread crumb/cheese mixture, pressing the crumbs lightly onto the sprouts. Pan cook the sprouts in the oil till golden brown and delicious.
Cut tomatoes into 1/2-inch slices. Sprinkle with coarse salt and cracked black pepper. Place flour, eggs, and crumbs in separate shallow bowls. Heat the oil with a dollop of butter, in a medium skillet on medium heat. Dip the tomato slices in the flour, then the eggs, and then crumbs. In batches, fry half the coated slices at a time, for about 3 to 4 minutes per side, or until golden brown. Coat the remaining tomatoes in the flour, egg and bread crumb mixture, and cook. Remove the tomatoes to a warm serving tray. Garnish with a dollop of sour cream, crumbled crisp prosciutto, and a sprinkle of fresh chopped chives.
Season the pork with salt, pepper and garlic powder (season the pork cubes with a small amount of salt or omit the salt and just season with pepper and garlic powder). Heat oil in a large heavy pot over medium-high heat. Add in about 1/3 of the pork and saute until brown (about 6-7 minutes) transfer to a bowl and continue with the remaining pork. Add in the fresh garlic, green onions and ginger; saute for 1 minute. Return the pork to the pot along with any juices from the bowl or plate. Add in 1-1/2 cups broth, soy sauce, brown sugar, crushed red pepper flakes and five-spice powder; bring to a boil. Reduce heat to medium-low; cover and simmer until the pork is very tender (about 90 minutes or more or less). Stir/whisk in remaining broth and cornstarch together in a small cup; mix into simmering sauce. Simmer until the gravy thickens, stirring occasionally (about 3-4 minutes). Season with salt and pepper.
Peel mangoes and cut flesh from pit; finely dice half of the fruit. In a blender or food processor, puree remaining fruit, lemon juice, and 1/4 cup sugar. In a bowl, beat egg whites until soft peaks form. Beat in remaining 1 Tablespoon sugar and salt until stiff but not dry. In another bowl, whip cream until stiff. Gently fold beaten egg whites into whipped cream. Fold in mango puree, then fold in diced mango. Spoon into a serving bowl or individual dessert dishes; refrigerate 30 minutes. To serve, decorate with chocolate. Variation: As an interesting change of flavor, substitute freshly squeezed lime juice for the lemon juice. The delicate lime flavor blends well with mangoes.
Preheat oven to 350f degrees. Mix cake as per box directions and bake in two 8" or 9" rounds. Let cool. Place 1 layer, round side down, on plate. Spread with pie filling. Top with second cake layer; round side up. Frost side and top of cake with frosting. Store loosely covered at room temperature. *I've made this and it kept well for 3 days. I also made with Cream Cheese Frosting (our personal taste).
Preheat the oven to 425 degrees. In a large bowl toss the sprouts with the oil and salt to coat. Pour out onto a baking sheet, turning the sprouts onto their cut half so it becomes nice and brown. Place into the hot oven. Cook until caramelized, about 20 - 25 minutes. Meanwhile whisk together the sriracha, honey and lime together. When the sprouts are cooked, toss with the prepared Siracha mixture until thoroughly coated. Serve immediately.
Add all the ingredients for the crepes, except the food coloring and nonstick spray, to a blender and blend until combined and smooth. Add about 3/4 teaspoon of red gel food coloring and blend until combined. Transfer the mixture to a glass bowl, cover with plastic wrap, and refrigerate for 30 minutes. Meanwhile, add the cream cheese, butter, powdered sugar, vanilla and salt to a food a bowl and mix with a spatula until smooth and combined. Fold in the chocolate chips. Transfer the mixture to a pastry bag and set aside on the counter so it remains room temperature. Uncover the crepe batter and give it a quick whisk. Heat an 8-inch nonstick skillet over medium heat and spray with nonstick spray. Scoop 1/4 cup of batter into the center of the skillet and immediately tilt and swirl pan to coat the bottom of the skillet. Cook for 2 minutes until the edges have dried and lifted slightly from the sides and the center is set. Flip over and cook for another 30-60 seconds. Repeat with remaining batter. You should end up with 12 crepes. Pipe a thick layer of the cheesecake filling on the bottom half of a crepe. Spread with an offset spatula if needed. Fold the top half of the crepe over to cover the cheesecake filling. Fold in half so that you get a neat triangle. Repeat with remaining crepes. Serve with a dust of confectioners' sugar, a drizzle of chocolate syrup, a dollop of whipped cream and some berries on the side.
Warm the teapot by rinsing it out with hot tap water. Place all the seeds in the warmed pot and cover with the boiling water. Steep for 5 minutes and allow to brew to cool. Strain and add maple syrup, if desired. Note: I have found the peppermint oil is very soothing on the stomach and leaves your breath nice and fresh. One drop of oil is sufficient -- two is overpowering!. It is important to use a brand of essential oil that can be ingested.
In a large mixing bowl, whisk together the ketchup, vinegar, sugar, salt and pepper. Add the cabbage and toss until well coated. The slaw can be made several hours in advance and kept covered in the refrigerator until ready to use.
Preheat oven to 375*. Brown beef in skillet, drain. Add 1 1/2 cup tomato sauce and the taco seasoning. Line bottom of 2 qt shallow baking dish with 2 cups corn chips. Crush remaining corn chips, set aside. Spoon meat mixture over corn chips in baking dish. Combine remaining tomato sauce and the beans; spread over meat. Bake, covered, for 25 minutes. Uncover, sprinkle with cheese and crushed corn chips and bake another 7 minutes.
In large heavy pan, brown pt roast in shortening. Pour off fat. Stir in tomato soup, onion, & garlic. Cover & simmer 3 hours or until tender. Stir & skim off fat. Thicken gravy, if desired.