HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs, coffee, vanilla extract and sugar. Mix well. Melt chocolate and butter together in microwave. stir every minute or so and continue heating until the mixture is fully melted. Combine egg mixture with chocolate mixture and mix. Combine flour, salt and cocoa. Add egg-chocolate mixture to the flour mixture, mix well. Pour batter into a 30cmX25cm (~ 10X12 in inches) buttered baking pan. Put into oven, preheated to 180C (350F). Bake for 25 minutes. Allow to cool completely before cutting into squares.
Put the chicken in a bowl with the chopped garlic, chopped onion, chopped green chillies, allspice and lime juice. Leave to marinade for at least an hour, preferably over night. Scrape the marinade off the chicken and reserve. Fry the chicken in the oil. Return the marinade to the pan with the stock and or wine, to cover the chicken. Put the WHOLE hanabero chilli in the middle and let it simmer. It should perfume the dish without adding heat. I serve this with a tin of red kidney beans, thyme, garlic and creamed coconut in, and a watercress salad.
Saute the minced tomatoes in the 1 tablespoon butter for 5-10 minutes and set aside. Meanwhile, prepare the Hollandaise Sauce: Melt the butter on medium-low heat and whisk in the water and sauce mix. Stirring frequently, cook on Medium heat until sauce comes to boil. Reduce heat simmer, stirring occasionally, for 1 minute or until thickened. Stir the Hollandaise sauce into the sauteed tomatoes, then stir in the tomato paste. Keep sauce warm and serve over seafood.
Set oven to 300°F (set oven rack to middle position). Butter an 8x8-inch glass baking dish. In a bowl using an electric mixer cream the butter with 1/2 cup confectioners sugar and vanilla until light and fluffy (about 5 minutes). Add in zest, lemon juice (if using) and poppy seeds; mix until combined. In a small bowl mix together flour and salt; add to the creamed mixture and mix just until combined. Press the mixture into prepared baking pan. Bake for about 30-35 minutes, or until pale golden brown. Let the shortbread cool in the pan on a rack for about 10 minutes. Cut into 24 bars and let the bars cool completely in the pan. Sprinkle with confectioners' sugar.
Puree a single chipotle pepper (not the whole can) + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut the skirt steak into thin strips across the grain. Serve with taco accompaniments. Note: I throw the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the "rawness" that corn tortillas have when they are straight out of the bag.
Heat the oil in a large frying pan and add chopped chorizos. Saute for 5-10 minutes, until sausages pieces are done. Chop the veggies while the chorizo is cooking. Remove chorizos and set aside, and drain off all but one tablespoon of oil. Reheat the oil and add chopped onions, bell peppers, oregano and garlic, and saute for 5 minutes, until softened. Add lemon or lime juice, tinned tomatoes and water, and cook for 10 minutes. Here is your chance to get the garnishes ready. These are the feta cheese, sour cream, lettuce, olives and avocado, and any other items you like. After the 10 minutes, return the cooked chorizos to the pan and let everything heat through for another 2 to 3 minutes. While the mixture reheats, microwave (or oven heat) the pitas (or alternative bread choices) according to package directions-usually about 1 minute in the microwave for the whole pack. Set everything out on the table and let people assemble their own serving.
Preheat oven to 350°F. Boil shells for no longer that 6 minutes, remove from heat and drain, let cool to handle. In a large bowl beat egg, stir in Ricotta or cottage cheese. Add 3/4 of the mozzarella and 1/3 of the Paremesan cheese along with the chopped parsley,chop the bacon up in small pieces and add. Mix well together. Spread 4-5 tablespoons of sauce on the bottom of glass dish (13x9x2). Stuff shells with filling sprinkel with remaining cheese, add remainder of the sauce. Cover with aluminum foil about 30 minutes. Uncover and bake another 5 minutes without foil. Let stand 5 minutes and serve.
Unroll one tube of crescent dough into one long rectangle: seal seams and perforations. Press onto the bottom of a greased 13X9 baking dish. Bake at 375 degrees for 8-10 minutes or until golden brown. Layer with half of the cheese and all of the corned beef. combine sauerkraut and dressing; spread over beef, top with remaining cheese. On a lightly floured surface roll out and press together seam of second tube of crescent dough in a 9X13 rectangle then place over cheese. Brush dough with egg white and sprinkle with caraway seeds. Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.
In a large soup pot, heat the oil over medium-high heat. Add the chicken and cook, stirring occasionally, until it is opaque on all sides and beginning to brown. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the vegetables begin to soften. (Mine gave off a lot of liquid during this step.). Add the tomatoes with juice, stock, water, basil, thyme, parsley, and oregano. Season to taste with black pepper. If your stock is unsalted, you might want to throw in some salt to taste, too. Bring to a boil, then lower the heat to medium-low and simmer until the vegetables are softened to your liking. (This took about 45 minutes for me.). When the veggies are soft enough, add both kinds of rice and simmer for about 5 minutes more. Taste, adjust the seasoning, and serve.
In a bowl, combined butter, parsley, garlic powder and garlic salt. Cut dough into 1" pieces; dip into butter mixture. Layer in a greased 9" x 5" x 3" loaf pan. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for 30 minutes or until golden brown.
In a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat. Pour veggies into shallow roasting or jelly roll pan. Bake in 425°F oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown. Add pecans during last 10 minutes of roasting. Drizzle with vinegar. Season with salt and pepper.
Preheat oven to 350*. Grease and flour 13x9x2 pans. Prepare cake following package directions.for original recipe. Add chocolate chips and marshmallows to batter. Pour into pan. Drizzle melted butter over batter. Sprinkle with brown sugar and top with pecans. Bake at 350* for 45-55 minutes. Serve warm or cool completely.
In saucepan combine carrot, celery, onion and water. Bring to boil, reduce heat. Cover and simmer 7 minutes. Do not drain. Stir in undiluted soup, uncooked rice, ham and poultry seasoning. Pour into 1 1/2 quart casserole dish that you have sprayed with Pam. Sprinkle paprika over top. Cover and bake 30 to 35 minutes at 350.
Preheat oven to 375 degrees. Heat the oil in a pan and add the potatoes, onion, red pepper flakes, thyme, garlic powder and salt. Over moderate heat, cover and cook for 15 minutes, stirring frequently. In a 9" baking pan add lemon slices, place fish over the lemon and top with zucchini, yellow pepper and tomatoe. Pour the wine over fish and vegetables. Top with the potatoe mixture and garnish with parmsean. Cover and bake in a 375 degree oven for 30 minutes.
Mix the first five ingredients together. Add enough mayonnaise to achieve the consistency you desire. Add seasoning to taste. Serve immediately.
Pre-heat oven to 400 degrees. Spread Barbeque sauce onto Boboli. Sprinkle on goat cheese. Add shrimp, chopped bell pepper and red onion. Top with shredded cheese of your choice. Sprinkle Old Bay Seasoning on top of pizza. Heat on center rack in oven for 10-15 minutes or until cheese is melted.
For Apple Filling: In a saucepan, combine water, sugar, cornstarch/water mix, cinnamon, nutmeg, and salt. Stir in egg yolk and apples. Cook over medium heat, stirring constantly, until thick, about 5 minutes. Remove from heat and let cool. For Dough: In a large bowl, combine 1 1/4 cups of the flour, sugar, undissolved yeast, and salt, and set aside. In a medium saucepan, heat the water, milk, and butter until very warm (120 to 130 degrees). Gradually add to the flour mixture. Beat for 2 minutes at medium speed, scraping the bowl occasionally. Add the egg yolks and 1/2 cup flour; beat for 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Divide the dough in half; roll half of the dough on a lightly floured surface to fit the bottom of an ungreased 15x10 baking pan. Spread with the apple filling. Roll remaining dough large enough to cover the filling. Place over the apple filling. Seal the edges of the dough together. Snip the surface of the dough with scissors to let steam escape. Cover; let rise in a warm, draft-free place until doubled in size, about 45 minutes. Bake at 375 degrees for 20 minutes or until evenly golden. Make Powdered Sugar Glaze: In a small bowl, combine the powdered sugar and enough milk to get a good drizzling consistency. Start with 2 tablespoons milk in 1/2 cup powdered sugar, and work up from there. Stir until smooth. Drizzle warm apple pastry with glaze. Let cool in pan. Cut into squares and serve.
Peel and grate potatoes and onion. Fry bacon until crisp. Pour crisp bacon and fat over potato and onions. Add hot milk. Add eggs one at a time. Add in salt and pepper and mix well. Pour into a greased 9x13 pan and place in 400 degree oven. After 15 minutes, reduce heat to 375 degrees and bake for another 45 minutes.
Filling: Mix 9 ingredients in small bowl. Set aside. Stir water into flour in small cup until smooth. Cut each wrapper in half into 2 rectangles. Keep wrappers covered with damp cloth to prevent drying out. Brush all four edges of 1 rectangle with flour paste. Place 2 tsp (10 mL) of filling across centre of 1 one short end. Roll up, tucking in sides to enclose filling, into small finger-sized cylinders. Hint: tuck in sides before rolling (or tuck sides half-way through rolling) to ensure enclosure of filling. Repeat with remaining filling and rectangles. Deep-fry spring rolls, in 3 batches, in hot 375 degree F (190 degree C) peanut oil for about 3 minutes, turning often, until crisp and golden. Remove to paper towels to drain. Note: to toast sesame seeds, place in single layer in ungreased shallow pan. Bake in 350 degree F (175 degree C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.
Peel and grate Dudhi. Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occasionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.
Preheat oven to 300°F. Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together. Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes. Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown. Let cool on sheet for 5 minutes before removing. For a more festive look, you can drizzle a little melted chocolate (sugar-free, of course) on top.
mix all ingredients in bowl very well add chicken marinade for 6 to 10 hours enjoy.
Heat oven to 375°F Combine cookie crumbs and melted butter in small bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake for 5 to 6 minutes or just until set. Cool completely. Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, until mixture is thickened and comes to a boil (4 to 6 minutes). Refrigerate while preparing filling. Combine 1/3 cup sugar, cream cheese and 1 tablespoon lemon peel in medium bowl. Beat at medium speed until creamy. Beat whipping cream in another medium bowl until stiff peaks form; gently stir into cream cheese mixture. Spoon into cooled crust. Make deep swirls in cream cheese mixture with back of teaspoon. Spoon glaze mixture over cream cheese mixture. Refrigerate until set (at least 2 hours). Recipe Tip: To make it easier to squeeze juice, heat lemon in microwave oven on HIGH (100% power) for about 20 seconds.
Preheat oven to 350. Grease and flour an 8 inch square baking pan, or line with foil. Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add the remaining white chocolate. Stir to blend well. Set aside. Beat the eggs and sugar until pale and thick. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add your favorite chips, chunks, nuts, fruit, cookies, candies, grains -- etc -- and mix in by hand, being careful not to overmix. Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars.
Heat oil in large skillet. Slice cube steak into 1/2 inch thick strips against the grain. Brown strips in hot oil in 2 batches. Turn crockpot on high setting and place onions in a layer on bottom of crockpot. place browned meat atop onions. add cream of mushroom soup, gravy mix, and water to skillet and scrape to deglaze pan and heat liquids. Pour over meat in crockpot and cook on high 2-3 hours, until meat is tender. Serve over egg noodles. Oops! Stir in sour cream before serving over noodles!
Heat a cast iron skillet. Add oil and garlic, and use the garlic to spread the oil. Remove the garlic as it begins to color and discard (or mash with butter to spread on bread). Add the pepitas and stir or shake the pan to coat with the oil. They will soon begin to pop and"dance". When they are mostly popped (this takes only a minute or so), turn off heat and sprinkle with the seasonings and toss to coat. As these are rather messy to eat with your fingers, serve in tiny muffin cups that hold about a tablespoon so you can just pour them into your mouth.
Preheat oven to 350 degrees, and spray a 9 inch pie dish with non-stick cooking spray. Squeeze all the water out of the frozen spinach and put the spinach in a large bowl. Put the shredded cheeses in the bowl, along with the nutmeg and salt and pepper to taste. Lightly beat the eggs and add the milk. Combine the egg-milk mixture with the spinach-cheese mixture. Brown the pancetta cubes in a medium skillet. Drain the pancetta cubes on paper towel, then add to the bowl with the spinach and eggs. Brown the onion in the drippings in the skillet used to cook the pancetta. Drain the onions on the paper towels and add to the spinach and eggs. Pour the mixture into the prepared pie dish, and bake for 35-40 minutes, or until a knife inserted into the center comes out clean. Let cool for 10 minutes before cutting into 6 wedges.
Preheat the oven to 400 degrees F. Remove giblets from roaster; thoroughly rinse it and pat dry with paper towels. Season the cavity with salt and pepper, pour in a spoonful of olive oil; set roaster aside. To prepare the stuffing, cook the rice according to the package directions, EXCEPT add the mushrooms, apples, carrots, green onions, and celery to the rice before cooking. Once cooked, stir in enough egg and milk to moisten the stuffing. To stuff the chicken, spoon some of the stuffing loosely into the neck cavity. Pull the neck skin to the back; fasten with a small skewer. Next, lightly spoon the remaining stuffing into the body cavity. Tuck the drumsticks under the band of skin that crosses the tail. (If there is no band, tie the drumsticks to the tail.) Twist the wing tips under the chicken. Rub the roaster's skin with olive oil, onion powder, paprika, rosemary, and sage. Place the stuffed chicken, breast side up, on a rack in a shallow roasting pan. Fill the pan with about a 1/4-inch of water, and cover. For the first 15 to 20 minutes cook at 400 degrees F -- This will sear in the juices and keep the chicken from getting rubbery. Reduce the heat to 325 degrees F and roast for about 1 1/2 hours; baste often with the juices from the bottom of the pan. Roast until the meat thermometer registers 175 degrees F. At this time the chicken should no longer be pink and the drumsticks should move easily back and forth. Now that the chicken is two-thirds done roasting, uncover it and cut the band of skin/string between the drumsticks so that the thighs will cook evenly. Brush the the skin with the melted apple jelly once or twice during the last 15 minutes of roasting. Remove the chicken from the oven; cover with foil. Let stand for 10 to 20 minutes before carving. To serve, transfer the roaster to a warm serving plater; spoon some of the stuffing around it and garnish with apple wedges.
Cook bacon until almost done but not crisp. Pound steak until it is less than 1/2 inch thick. Sprinkle with meat tenderizer. Sprinkle meat with pepper and two salts. Score diagonally (making shallow, diamond-shaped cuts). Flip steak. Place bacon strips lengthwise on steak. Sprinkle with parsley. Roll up and skewer with 8-10 sticks. Cut into slices. Grill 15 minutes on medium-high heat, turning once.
In a skillet, fry the bacon until almost crisp. Drain most of the fat. Chop the bacon and return to pan. Add sliced zucchini, butter and oil. Sautee until slightly soft. In a large serving bowl, slice the potatoes about 1/2" thick. Add bacon-veggie mixture, salt and freshly ground pepper and mix well. Serve hot or warm. *You may also use sliced onions in this recipe. Add them with the zucchini.
Cut chicken into small bite size pieces. Cook chicken and garlic in large saucepan until chicken browns. Add tomatoes, broth, green chilies, corn and chili powder. Simmer for 20-30 minutes to allow flavors to blend. Meanwhile preheat oven to 500. Cut tortilla into small bite size strips. Place strips on baking sheet and bake for 2-4 minutes or until strips brown. Check strips often to make sure they don't overcook. Set strips aside to cool. To serve soup: ladle soup evenly into 4 bowls. Top each bowl of soup with 1/4 of the tortilla strips, 1/4 oz cheese, 1 T cilantro, 2 tbsp green onions and 1 tbsp sour cream.
In a large soup pot, melt butter. Add onions, carrots, garlic, broccoli and parsley; saute for about 5-7 minutes or until softened. Add the broth, hash browns, paprika, pepper, and celery salt. Bring to boil. Reduce heat to low and simmer for about 20 minutes or until everything is soft. In a separate saucepan, melt the 6 tbsp butter. Stir in the flour and stir constantly while cooking for 3 minutes. Stir this into the soup. Add the milk and cheese to soup. Cook and stir soup mixture until heated through and thickened. Add salt to taste. Stir in optional ham or bacon; if using it.
Layer onions, garlic, and potatoes in the slow cooker. In a skillet over med-high heat, warm 1 tablespoon oil until very hot; add half the meat and cook until browned on all sides (4-5 minutes); transfer to the cooker. Repeat with the remaining oil and meat. Add half of the herbs and all of the pepper to the cooker; season to taste with salt. Top with the tomatoes and dot with butter. Cover and cook on LOW until the lamb is fork-tender, 8-10 hours. An hour before the end of cooking time, sprinkle the remaining herbs on top of the meat and vegetables; serve with rice and green salad.
Crush Biscuits. Mix in melted butter. Press into pan. Pour over all of the condensed milk. Put in 160 Degree oven for 30-35 minutes. Refridgerate until set (approx 30 mins). Evenly spread melted chocolate over the top. Refridgerate until set. Using a HOT wet knife Slice into pieces.
Cook lasagna to desired doneness, drain. Heat oven to 350°F. In medium saucepan, combine broth and cornstarch, blend well. Add milk and dill. Bring to boil, stirring constantly. Cook over medium heat one minute, or until bubbly and thickened, stirring constantly. Spread 1/2 cup white sauce in bottom of ungreased 13x9 baking dish. Top with 3 cooked noodles. In medium bowl, combine crabmeat and 1 cup of the white sauce. Mix well. Spoon half of crabmeat mixture over noodles, spread evenly. Sprinkle with 2/3 cup of the Swiss cheese. In another medium bowl, combine spinach, shrimp and 1 cup of the white sauce, mix well. Spoon spinach mixture over cheese; spread evenly. Top with 3 noodles. Top with remaining crabmeat mixture, 2/3 cup Swiss cheese, remaining noodles and any remaining white sauce. Cover tightly with sprayed foil. Bake at 350 for 50-60 minutes until hot and bubbly. Remove and uncover. Sprinkle with remaining 2/3 Swiss and the parmesan cheese. Let stand 10 minutes, then enjoy!
Cook your bacon first. You'll need the bacon grease. Then cook the sausage over the bacon grease. Add some butter and cook the eggs however you like them. I prefer over hard. Toast your bagel and butter the bagel. Add the cheese, put them all together to form a sandwich. This is very high in calories but very good. If you are watching your weight you might want to find something else to eat.
Remove hard stems from spinach, wash well and drain. Place spinach, with only wash water clinging to leaves, in medium saucepan. Gently cook over medium heat about 10 minutes, or until tender. Remove pan from heat and let spinach cool. Drain and squeeze to remove as much water as possible, then set aside. (Use water in soup, or as desired.) Heat 3 tablespoons olive oil in saute pan. Add onion and saute until just golden. Remove from heat. Place in large bowl (must hold all filling later on). Pound out steak slice (or slices) to 1/4-inch thick with mallet or flat side of heavy cleaver. Do not tear meat. Mix Pecorino cheese, bread crumbs, ground veal and parsley in bowl with sauteed onion. Season to taste with salt and pepper. Add raw eggs and mix again. Spread mixture evenly on pounded meat. Place hard-cooked eggs lengthwise, in row, on meat mixture. Scatter cold cuts, cheeses, peas, chopped pork fat and spinach evenly on top of ground-meat mixture and hard-cooked eggs. Roll meat tightly over stuffing into shape of log and tie with string in several places to secure during cooking Brown meat roll in large skillet in remaining 4 tablespoons olive oil, turning often. When meat is browned, place in flame-proof casserole dish. Pour in wine and broth. Add tomato paste and stir liquids well to disperse paste. Bring liquid to boil, then immediately reduce to simmer. Finish cooking meat on top of stove at simmer, or in 350-degree oven, 1 1/2 to 2 hours, turning meat often to baste with liquid. There should be about 1 cup liquid to use as sauce in dish, left in pan when meat is done. Remove meat from casserole, let stand in warm place about 10 minutes, then remove string. Cut into 1/4-inch-thick slices and serve on heated plates. Spoon on remaining, pan juices.
Preheat oven to 350 degrees. Grease and flour 9x12 baking dish. Mix all ingredients together in large bowl. Pour mixture into baking dish. For topping: Blend all topping ingredients together in bowl. Sprinkle on cake, then swirl once with knife. Bake 45 minutes to 1 hour.