HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre-heat the oven to about 200°C. Toast the pine nuts until golden. Set aside to cool. (Note: I often do this in the microwave - spray some oil over the pine nuts and cook for about 2 minutes on high, checking them after 1 minute). Between two pieces of cling film, pound the chicken fillets until a few mm thick all over. Lay the capsicum strips the length of chicken, then place the feta, basil leaves, parmesan and pine nuts in the centre of the fillet. Carefully roll the fillets and secure at the end with a toothpick. Secure the side with toothpicks to ensure the filling doesn't drop put. Add the flour to a small plastic or ziplock bag. One at a time, place the secured chicken fillets inside the bay, and gently shake to coat the fillets with the flour. Break the egg into a shallow bowl, and whisk so the white and yolk are combined. Gently coat the floured fillets in the egg mixture. Place the panko or breadcrumbs in a bowl and roll the fillets in the panko until completely covered. In a heavy based saucepan, add the oil and heat to medium-hot temperature. Add the chicken bundles and cook all sides until golden brown, being careful not to burn the panko. Retain the chicken juices and brown bits in the pan for use with the sauce. Transfer the fillets to an oiled oven tray and bake for about 20 minutes. While the chicken is baking, place the saucepan back on the heat, and add the wine, cook until boiling. Add the stock and garlic granules, reduce heat and simmer uncovered for at least 15 minutes. If the sauce needs thickening, combine the cornflour and water in a small cup, mix well and then add to the sauce mixture. Once the chicken is cooked, place on serving plates and pour the sauce over the chicken, Garnish with spring onion or chives.
Preheat oven to 325 degrees. Place candy bar pieces in the baked pastry shell. Set aside. In a mixing bowl, beat cream cheese and the sugar until smooth. Add the eggs, sour cream, and peanut butter. Beat on low speed just until combined. Pour into the baked pastry shell. Bake for 35- 40 minutes or until set. Cool on wire rack. In a small heavy saucepan, melt chocolate chips with the heavy cream over low heat until smooth. Spread over filling. Refrigerate for 2 hours or overnight. Cut with a warm knife.
Heat oil in medium pot. Add onion, garlic, chili powder, and cumin. Saute over medium heat until onion is soft (about 5 minutes). Add remaining ingredients and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed. Serve over brown rice, garnish with cheese, sourc cream and cilantro if desired.
Preheat oven to 450F with a rack in the middle. Brush surface and sides of large skillet with oil. Place skillet on oven rack and heat until oil is shimmering, about 10 minutes. Combine flour, cornstarch, lemon zest, and salt in large bowl. Whisk eggs in another bowl until frothy and light, about 1 minute. Whisk milk, butter, and vanilla into eggs until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth. Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes. Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners' sugar. Slide onto cutting board or plate and cut into wedges. Serve with sweet whipped cream and/or berries. This could even be the base for a savory.
Place the tea, cinnamon stick, and cloves in a teapot. Bring the water to a boil, pour the water into the teapot, and let the tea brew for 3 to 5 minutes, depending on your taste. Chill the tea and pour 5 ounces of the tea over ice in 2 tall glasses. Pour 6 tablespoons of the apple juice into each glass and garnish with slices of orange.
Preheat oven to 300 degrees. With an electric mixer, cream together sugar, butter, and salt. Add the eggs and mix well. Add the corn syrup and bailey's and mix well again. Stir in the chocolate chips and nuts by hand. Pour into unbaked pie shells and bake for 90 minutes or until a knife inserted in the center comes out clean.
Mix the turmeric and cumin into the fromage frais. Pour over the lamb and leave to marinate over night. Fry the onion in 284ml/0.5 pint of the stock and gradually add the remaining spices. Gently cook for 4 minutes. Add the lamb mixture, the rest of the stock and the tomatoes and bring to the boil. Simmer gently for approximately 2 hours until the lamb is soft and tender. Mix the cornflour with a little water and add to the mixture. Mix well.
Combine all ingredients. Use as a marinade and basting sauce for pork, chicken or beef.
Saute onion in butter; add flour and seasonings. Slowly add water, stirring. Bring to a boil, cook 1 minute. Add remaining ingredients, reduce heat and simmer for 30 minutes. Add cream and cheese; heat through.
Mix all ingredients well by hand in large mixing bowl. Form 2 loaves on rack over baking sheet. Bake 45-55 minutes at 350 (or until internal meat temp is 165).
Place paper filter in brew basket along with ground coffee / espresso. Add cold water to fill line. Place ingredients into blender jar in this order:. ice cubes. sugar. chocolate chips. chocolate syrup. milk. Secure blending jar lid and rotate into locked position. Secure blending jar onto base and lock. Plug in appliance and push power button. When red button flashes, press the Frappe button. When automatic blending cycle is complete, the green light will turn off. If additional blending is desired, press and hold the BLEND button for the desired amount of time.
Preheat oven to 350 degrees. In a small saucepan combine the cranberries, 1/4 cup of white sugar and the orange juice. Cook, uncovered over medium heat until the cranberries pop and the mixture thickens just a bit, stirring constantly to prevent scorching. Set aside. In a food processor combine the cream cheese, remaining sugar, egg, egg white and vanilla or almond extract. Process until smooth. Set aside. Spray a 9-inch tart pan with the cooking spray. Lightly spray 1 sheet of phyllo dough, fold in h alf and gently press into tart pan. Edges will extend over edge. Repeat and place second sheet across first in a criss-cross pattern. Repeat with remaining two sheets so that all of the tart pan is covered. Turn under edges and bake for 5 minutes. Spoon cream cheese mixture into phyllo crust, spreading evenly. spoon Cranberry mixture over cream cheese mixture, spreading evenly. Using a fork marble slightly but dont go too deep. Bake for 25 minutes. Let cool for 1 hour on a wire rack. Cover and chill for 4 hours. Remove and drizzle on both kinds of melted chocolate. Garnish with candied orange peel. Serve.
In a medium container, beat eggs with a fork. Whisk in remaining crepe ingredients. Cook about 3 tablespoons of batter per crepe in lightly greased non-stick pan heated over medium heat. Place filling ingredients in a blender and blend until smooth. Place about 2 tablespoons of filling in each crepe and roll. Place rolled crepes on a lightly greased cookie tin and bake at 300 degrees for about 20 minutes to set filling. Serve hot or cold. For detailed instructions on how to make crepes, watch this video: http://www.food.com/video/how-to-foolproof-crepes-344.
You can use any variety of jello you want and as many as you want. Use 1 box of lemon jello with 3/4 cup boiling water and 3/4 cup cold water. Mix well and pour into a 9x13 tupperware container. Let set a little awhile. The next layer consists of the other box of lemon jello, but this time combine 3/4 cup boiling water and let that sit for awhile and when a little cool, add 3/4 cup evaporated milk and mix together and pour onto the 1st layer in tupperware pan (that gives it a slightly different color and taste). Continue with the other colors of jello you want. Kids love it.
Put your chicken in a large zipper-lock plastic bag. Mix together everything else, and pour it over the chicken. Press out the air, seal the bag, and toss it in the fridge. Let your chicken marinate for several hours. When it's time to cook, fire up the grill. You'll want it at medium to medium-high. When the grill is ready for cooking, remove the chicken from the bag, and pour the marinade into a bowl for basting. Cook your chicken skin-side up for about 12-15 minutes, keeping the grill closed except when basting. Turn it skin-side down and let it grill for 7-9 minutes, again with the grill closed. Turn it skin-side up again, and let it grill until the juices run clear when pierced to the bone and an instant-read thermometer registers 180°F Baste several times with the marinade while cooking, basting for the last time at least 5 minutes before you're done cooking the chicken. Discard remaining marinade, and serve chicken.
Brown chicken pieces in oil on both sides in dutch oven over medium heat; drain off excess oil. Add carrots, onion, potato, broth, basil, marjoram, sage, onion powder, paprika, bay leaf, thyme, and tarragon to chicken in pan. Add salt and pepper to taste; bring mixture to a boil, reduce heat, cover, and simmer for 20 minutes or until vegetables are tender. Add tomatoes with their juice and the wine. Cover and simmer 10 minutes more or until chicken is tender and cooked through. Remove chicken to platter; discard bay leaf; and skim fat. Stir cornstarch mixture into stew and stir constantly until thickened. Adjust taste for salt and pepper, and return chicken to pan. Simmer for 5-10 minutes or until warmed through. Serve with parsley dumplings, or over split biscuits, if desired. Tastes good just as it is, too.
Prepare the cake:. Preheat oven to 350. Melt chocolate and margarine together in double boiler or small pan placed in larger pan with boiling water. Beat egg yolks with sugar till pale. Add almonds and melted chocolate mixture; mix very well. In separate bowl, beat egg whites stiff, then fold them inches Grease a nonstick 9-inch cake pan and dust with matzo cake meal. Pour mixture in pan, bake 45 minutes. Prepare the glaze:. In a preheated 350° oven, spread almonds on small baking sheet and toast for 7 minutes, until fragrant. In small saucepan, melt chocolate in coffee over low heat, stirring, just until smooth, about 3 minutes. Remove pan from heat, stir in margarine until melted. Invert cooled cake onto a serving plate. Using a metal spatula, spread chocolate glaze evenly over top and sides of cake. Arrange toasted nuts in a ring around top of cake, refrigerate for at least 30 minutes to set glaze.
add 2-1/2 tsp of spice blend to each pint jar. if omitting seasoning salt, use only 2 tsp. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes. ADD specified quantity of spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, if using, to each hot jar. PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS filled jars in a boiling water canner 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Preheat the oven to 400°F. In a large mixing bowl, combine the mashed sweet potatoes, eggs, evaporated milk, corn syrup, brown sugar, butter, salt and spices. Beat with a wooden spoon until smooth and frothy. Stir in the pecans. Pour the mixture into the unbaked pie shell and bake for 15 minutes at 400°F. Reduce the oven temperature to 350°F and continue baking until cake tester inserted in the center comes out clean, about 45 minutes. Let pie cool before serving. Delicious with or without whipped cream.
Peel and cut potatoes in half, put in large sauce pan with the kale and sausage. Cook until you are able to mash the potatoes. Remove sausage, mash, put butter and seasoning on top to melt; place sausage back on top. Serve and enjoy!
Heat the oven to 200/180/Gas 6. Toast the pine nuts in an ovenproof and flameproof casserole dish, then remove and set aside. Heat the oil in the ovenproof casserole dish and soften the onion with the turmeric for about 3 minutes. Add the chicken thighs, then cook for 3-4 minutes until browned all over. Tip in the rice, sultanas and 700ml of the stock, then bring to the boil. Cover with a lid and bake in the oven for 20 minutes, checking halfway and adding more stock if it looks a little dry. Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with coriander leaves.
Beat egg whites with cream of tartar and salt in small mixer bowl until soft peaks form. Gradually beat in sugar continue beating until stiff peaks form. Add vanilla, and beat until combined. Drop meringue mixture by teaspoonfuls onto greased cookie sheets top each with a Hershey's Kiss. Cover kiss completely with a small teaspoonful of meringue. Place in a preheated 375 degree F oven. Immediately turn off oven and let cookies remain in oven overnight or until completely dry.
Mix together the cream cheese and the mustard and season with salt and pepper. Add extra mustard for a more fiery flavour; however, it's probably best to have a mild mustard flavour for afternoon tea. Spread the cream cheese mixture on the 8 slices of bread and place the ham on top of Divide the watercress into small sprigs and place on top. Finish with the remaining slices of bread, trim off the crusts and cut each into 3 fingers. Serve on a pretty plate with some extra sprigs of watercress.
Rinse scallops under cold water. Pat the scallops dry with paper towels; surface moisture prevents browning. Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, and heat until hot. Pat the scallops dry once more and put them in the pan in a single layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them aside. Let the pan cool for a minute before you make the sauce. Return the pan to medium heat. Add half of the butter (1 1/2 tbsp.) and the leeks; saute until the leeks begin to soften, about 1 minute. Add the wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any gathered juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops. Serve and Enjoy!
In a large bowl mix the flour, black pepper, cumin and salt. Add the water and knead the dough by hand until it is smooth. Depending on the flour you may need to add more or less water to reach the desired consistency. It should be wet enough to hold together but not too sticky. Divide the dough into 12 to 15 balls and roll out one ball at a time to a very thin round layer about 1/8 inch thick or use your pasta roller. Then place them on a slightly oiled surface oiled or silpat lined cookie sheets. Place the papadums in the oven preheated to about 200 F for 60-90 minutes. Store in an airtight container until ready to serve. Fry in a non-stick skillet in a small amount of oil (I prefer to dry fry them) until they are crispy but do not let them brown. Serve warm. They can also be made ahead and then be crisped up in a warm oven before serving.
Dissolve yeast and sugar in water. let stand in warm place for 30 minutes. Combine eggs, milk, syrup, raisins and yeast mixture in large kettle. Sift flour and salt into mixture and mix well for 2 to 3 minutes. Test a spoonful of dough to see if it will fall in lump form from the spoon. If not, add a little more water or milk. Let rise in warm place for 2 hours. Drop by tablespoonful into deep, hot fat. Fry until brown.
Preheat oven to 375. Spray 9x13 cake pan with PAM. Beat together oil, apple concentrate, and egg whites. Add applesauce and. vanilla, combine well. Mix together flour, oats, soda, baking powder, cinnamon, and nutmeg; add to the liquid mixture and beat. Add grated apple; stir until blended. Pour into pan. Bake 25 to 30 minutes or until a wooden pick inserted in the. center comes out clean.
Heat oven to 350 degrees F. Transfer refrigerated crust to a 9 inch glass deep-dish pie pan. In a medium bowl whisk, beat eggs until blended, add half-and-half mix till blended. Stir in chicken, chips, both cheeses, 1 cup salsa, green chilies and salt. Pour into pie crust. Sprinkle all over with pepper (optional). Bake 55-65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand for 10 minutes before serving. Serve with sour cream and/or salsa (optional).
Drain juice from pineapple and cherries, heat and add jello. Add coke and let set for 45 minutes or until slightly thickened. Add pineapple, cherries, cream cheese and nuts. Refrigerate until set.
Pour Kahlua into a 3-ounce shot glass. Using the convex side of a bar spoon, slowly pour Baileys over the Kahlua, making sure not to disturb it, to create a layered effect. Using the same technique, layer the Crown Royal over the Baileys. Drink up -- .
In a bowl mix together the filling ingredients, add salt, pepper, and dill to taste, then set off to side(if making cheese filling, exclude adding the potatoes, vice versa). you could also put saskatoon berries in the middle instead of potato or cheese fillings, then when cooked sprinkle with sugar for a nice snack/dessert. Melt margarine in milk until it comes to a simmer, and pour into flour and salt. Mix together until clumpy then kneed with hands until smooth(dough will be hot so be careful!). Cut in half and put one half off to the side covered with a tea towel. Roll other half into a 1 inch rope and cut into 3/4" pieces. Roll flat and put a bit of filling in the middle, but be careful not to get filling on your fingers or along the edges or else dough will not stick. Lay on cookie sheet covered with parchment paper and place in freezer until frozen, then move into plastic bags.
Melt butter in saucepan over medium high heat. Add scallops and stir frequently. When scallops start to turn opaque, add sour cream and stir until it liquefies. Add enough Paprika to color sauce slightly.
1. Preheat oven to 450. Halve the sweet potatoes and cut ech piece lengthwise into quarters. If they are big, cut each piece into thirds. 2. Toss with the oil, curry powder, salt, and cayenne in a large bowl. 3. Arrange in a single layer on a large nonstick baking sheet. Bake, turning once, until browned and crisp, about 35-40 minutes.
Place ground coffee in coffee filter and add cold water to coffee maker and brew to make 1/2 cups. Combine brewed coffee and 2 Tbsp jahlua in a shallow dish, cool. Combine cheeses in a large bowl. Beat with mixer at high speed till smooth. Add 2 tbsp Kahlua and sugars, beat until well blended. Split ladyfingers in half lengthwise, quickly dip 24 fnger halves, flat sides down, into bottom of 8" sq pan (halves will slightly overlap)spread half the cheese mixture over ladyfingers. sprinkle with 1 tsp cocoa. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture and 1 tsp cocoa. Place a toothpick in each corner of dish and 1 in center of triamisu to prevent plactic wrap from sticking)cover with plastic and chill for 2 hours.
Bring water and chicken to a boil in a Dutch oven; cover, reduce heat, and simmer 45 minutes or until done. Remove chicken, reserving broth in pot, and cool to touch. Skin and bone chicken; cut into bite-size pieces. Set aside. Bring reserved broth, bell pepper, and next 3 ingredients to a boil. Add spaghetti, and boil 6 to 8 minutes or until tender. Drain, reserving 1 cup broth in pot. Add spaghetti, soup, and cheese spread to broth; cook over low heat, stirring constantly, until cheese melts. Stir in chicken, and pour into a lightly greased 13 x 9-inch baking dish. Bake uncovered at 350°F for 30 minutes. Remove from oven, and sprinkle with Cheddar cheese. Bake 5 more minutes or until cheese melts.
Preheat oven to 350 degrees. Combine cream cheese, sugar, flour and egg until smooth. Place biscuits in a 9-inch round cake pan; press over bottom and sides of pan to form crust. combine sugar and cinnamon. Sprinkle over top. Bake at 350 degrees for 25-30 minutes or until filling is set and crust is golden brown. Serve warm or cool. Refrigerate leftovers-they are even better the next day.
Puree the strawberries and cucumber in a blender or food processor. Add the mint, peppers and yogurt. Blend until smooth and uniform in colour. Chill for at least 2 hours before serving.
Separate the neck from the rest of the giblets. Put remaining giblets into a covered container and put in the fridge for now. Put the neck ONLY from the giblets into a full pan of salted boiling water. Bring to a boil agian, cover, turn down to a simmer cook for 1 1/2 hours until the meat is fall off the bone tender, making sure to keep check on the water level throughout. Add the remaining giblets to the neck in the water and cook for a further 1/2 hour. Drain giblets; reserving liquid. Chop up the giblets into small pieces. Cover tightly and set aside (if using immediately) or refrigerate until ready to use in the recipe (can be done the day before). While the giblets are cooking the rest of instructions follow: Preheat the oven to 350F degrees. Slice the bread into 1/2 inch cubes. Place the cubed bread onto a ungreased dry cookie sheet and toss with the dried herbs and spices. Bake seasoned bread cubes in the oven turning frequently (approximately every 5 minutes) until golden brown and crisp, about 20 minutes or so depending on how moist your bread cubes are. While the bread cubes are in the oven, saute the celery, onion and garlic in the butter until tender. Remove bread cubes from oven, leave to cool until crisp. Mix he celery, onion, garlic mixture into the cooled dried bread cubes. Mixing thoroughly. Add chopped giblets to the mix. Add the beaten eggs to the mixture, again mixing thoroughly. Mix reserved liquid from the giblets and combine with chicken broth to make 1 cup. Carefully add the chicken broth to your desired consistency. (Remember, if you are stuffing the bird it will take on more moisture so be careful how moist you want your stuffing at this stage). Stuff your bird, making sure not to pack it in to tightly and don't forget to pack a little in the neck cavity. Put the remainer of the stuffing into a generously buttered casserole dish and bake for 1/2 hour at 350°F (covered with foil for moist stuffing and uncovered if you want a crispy top).