HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together pancake mix and milk in a large bowl, whisking just until dry ingredients are moistened. Stir in chicken and next 6 ingredients, stirring just until blended. Pour about 1/4 cup batter for each cake onto a hot (350°), lightly greased griddle or large nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5 to 6 minutes or until done. Bring wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute. Add water; whisk in gravy mix and pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened. Whisk in cream.
Bring a large pot of water with a steamer basket to boil. Meanwhile, clean mushrooms. Remove stems and discard. Add mushrooms to steamer basket and steam for 5 minutes. Drain and let cool. In food processor, combine remaining ingredients. Generously stuff each mushroom cap with filling. Place on a waxed paper lined baking sheet. Freeze in a single layer. Once frozen, remove to a rigid freezer container, label and freeze. To bake after freezing: spray a cooking sheet with cooking spray and place mushrooms on it. Heat oven to 375 and bake for 20 minutes or until heated through.
Cream butter and sugar, then add egg. Blend until creamy. Add remaining ingredients. Form dough into 2 flattened rounds. Wrap and chill for about 1 hour. Roll out on a floured surface to 1/8" thickness. Cut with cookie cutters as desired. Bake on ungreased baking sheets at 350° for 8-10 minutes. Let cool; frost and decorate as desired.
Preheat oven to 400°F Butter 8x8 baking dish. Sautee corn until lightly brown, set aside. Whisk first 7 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend, then add corn. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.).
Preheat oven top 350 degrees. Spray a 2 quart high sided baking dish with nonstick spray. cook the noodles per package directions drain and set aside. meanwhile, whisk the flour and 1/2 cup of the broth in a small bowl until the flour dissolves. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 3 minute Stir in the milk and the remaining 1/2 cup broth; bring the mixture to a simmer. Whisk in the flour mixture; cook stirring constantly, until the sauce bubbles and thicknes, about 3 minute Stir in the mustard and tarragon. Mix the peas and chicken in with sauce. pour noodles into baking dish then top with sauce mixture. Stir the mixture together then top with cheese. Bake Until bubbling and golden brown abour 40 minute. Let stand for 5 min then serve.
Combine all ingredients (except chicken) in a bowl. Pour or rub mixture over chicken. Allow to rest in a dish large enough to hold the chicken, covered, in refrigerator for at least 3 hours. Grill the chicken breast-side-down on the unheated side of the grill. Cook, covered, for about 30 minutes. Turn it breast-side-up and continue grilling until the skin in golden brown and the meat is cooked through, about 30 more minutes. Remove from grill and let stand, covered loosely with foil, for about 10 minutes before serving.
Put the cauliflower and artichoke hearts in a bowl. Sprinkle the packet of Splenda over the vegies, turning with a spoon while sprinkling. Add the lemon juice the same way. Orrr -- You can place the vegies in a gallon plastic bag and sprinkle and shake shake shake. Add the shredded carrot and onion if you wish. Stir or shake. Add the dressing and spinach dip and stir or shake. Cool until serving.
In a saucepan on the stove, heat milk and pinch of salt to 120°F (~48C). NOTE. If you don't have a thermometer, milk should be "warm" to the touch. ;-). Sprinkle yeast over milk; let set for 5 minutes. NOTE. When making yeast mixtures, I have always "stirred" the yeast in and "waited" for it to foam; leaving it in a warm place. In a small bowl, whisk together egg and remaining 1/4 cup sugar, then slowly whisk in yeast mixture. In a stand mixer, combine flour and salt. With mixer on low, add egg mixture until combined. Add butter; mix until combined. Switch mixing paddles to a dough hook and let it knead the dough for 10 minutes. Per the "original" recipe: "it should be sticky and stringy and probably worrisome, but will firm up a bit after it rises.". This was GREAT advise as I was "worried" at this point I had done something wrong. Butter a large bowl and place dough in it; cover with cling wrap or a towel. (I used cling wrap). Let rise for an hour or until double in size. While waiting, prepare the filling. :) :). In a food processor, add dark chocolate chips, salt and sugar; pulse until chocolate is finely chopped; almost powder-like; add in dried apricots and plum Amazins until finely chopped; set aside. NOTE. I used patty pans to line my muffin tin; was heaps easier re cleaning. ;-). Once dough is ready, turn it out onto a "well floured" surface; gently "deflating" it with your hands; let rest for 5 minutes. Once rested, roll into a large rectangle. NOTE. The longer you make it, the more dramatic the swirl will be. :) :) :). Sprinkle the filling evenly over the dough's surface. Hint and Tip. The filling WILL be "hard and clumpy to try and spread"; just do your best and be careful not to push "too hard" as the filling will go through the very soft dough. ;-). Tightly roll the dough back over the filling; forming a log. NOTE. I did not have any filling on the ends, so I used a serrated knife and cut the ends of the pastry. With a sharp serrated knife, gently saw 1-inch segments off the log; cover with a towel' let rise for 30 minutes. Preheat oven to 180°C Bake for 20 minutes; until "puffed and brown".
Using a potato peeler or shap knife, remove six 1-inch wide by 3-inch long strips from the orange peel and set aside. Be careful not to cut too deeply and remove any white part from the skin as it will add a bitter flavor. Cut the oranges in half. Use a fruit juicer to squeeze the oranges. Strain the juice through a small hand strainer to catch any seeds. Measure 1 1/2 cups juice and pour into a medium sized bowl. Repeat this step with the lemons, measuring 1/2 cup, and combine with the orange juice. Add three of the peeled orange strips to the juice and set aside. Lay the other three orange strips on top of each other and cut them into long thin strips. Then cut, or mince, the strips into tiny pieces and put in a small bowl and set aside. Syrup: Put the confectioners' sugar, orange peel, and the citrus juices in a 2-3 quart saucepan and place over low heat. Stir well to dissolve the sugar and combine all the ingredients. Heat the mixture slowly and bring to a gentle boil. This will take 6-8 minutes. Reduce to a simmer and let it cook, uncovered, for 20 minutes while you prepare the cake. Preheat oven to 350. Butter a 12x18-inch ovenproof baking pan and set aside. Combine the flour, Cream Of Wheat, baking powder, and baking soda together into a medium bowl. Sift the combined ingredients into a separate bowl. Melt butter slowly over low heat, being careful it doesn't burn. In a large bowl, beat the eggs on high with an electric mixer for 2 minutes, or until light and foamy. Add granulated sugar and the minced orange pieces and contine to beat for another 1-2 minutes, or until eggs and sugar are smooth, golden, and creamy. Turn the beater to low and add about 1 cup of the flour mixture and blend well. Add a little of the melted butter and blend well. Add another cup of the flour mixture and then a little more of the butter. Continue until all the butter and flour are combined into a smooth batter. Turn off the mixer and remove the beaters. Using a rubber spatula, scape off any batter from the beaters into the bowl. Add the yogurt to the bowl. With a rubber spatula or wooden spoon, fold, or gently combine, the ingredients in the batter. Pour the batter into the buttered baking pan. Place the pan on the middle rack of the oven and bake the cake for 45 minutes to 1 hour until golden brown and firm when pressed lightly in its center. Remove the cake from the oven and place on a wire rack. Make several holes in the surface of the cake with a butter knife or a wooden chopstick. Remove the strips of orange peels from the syrup and discard. Now pour the syrup evenly over the top of the cake. Let the cake stand at least 2 hours to absorb the syrup. When you are ready to serve the cake, place the confectioners' sugar in a hand strainer and gently tap the side to sprinkle the sugar over the top. Cut into small squares and serve.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta. In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil or parsley, crab, salt, and pepper. Preheat oven to 350°F. Fill the cannelloni with the crab mixture and place in buttered baking dish. MAKE THE BECHAMEL SAUCE: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly(if not it will be all lumpy)until the sauce is thick, smooth and creamy, about 10 minutes(DO NOT allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate). Top the filled cannelloni with the Bechamel Sauce and sprinkle with remaining Parmesan cheese.
Boil your pasta. Drain. while still hot mix in all ingrediants. Sprinkle parmesian cheese on top. And serve.
Heat the oven to 375 degrees F. Butter a wide shallow ovenproof dish. Blend the corn starch with the orange zest and juice, and put in a large pan with the sugar. Peel, halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3 to 4 minutes. Remove from the heat, stir in the blueberries and tip into the prepared dish. Tip the flour into a mixing bowl and add the 50 g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half of the sugar. Mix the remaining sugar with the cinnamon and set aside. Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24 cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered. Bake for 20 to 25 minutes, until the topping is crisp and golden. Serve warm.
In a plastic bag combine flour and 1 teaspoons salt. Add chicken, a few pieces at a time and shake until coated evenly. In a skillet, brown chicken in hot oil for 10-15 minutes, turning to brown evenly. Transfer chicken to a 2 1/2 quart casserole dish. In same skillet saute onion and garlic until tender. Drain off fat and stir in tomatoes,raisins,almonds,wine,basil,1/2 teaspoons salt,bouillon and 1/4 cup water. Pour over chicken cover and bake at 350 degrees for 50-55 minutes. Serve over hot rice or pasta.
Preheat the oven to 450 degrees F. Place the bacon grease in a 10-inch black cast iron skillet and swirl to coat the sides and bottom evenly. Place skillet in the oven to heat. In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, egg, and melted butter. Add to dry ingredients and stir just to combine. Remove the hot skillet from the oven, carefully swirl to evenly distribute hot grease, and quickly pour the cornmeal batter into the skillet. Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.
Sprinkle raw chicken with salt and pepper and place chicken in a large Ziplock baggie or a glass dish. In a small bowl, whisk together the yogurt, honey, cumin and dry mustard. Pour over chicken and turn to coat. Refrigerate for at least 6 hours or up to 24 hours. After marinating, grill the chicken (discard marinade) for about 20 minutes, turning every 3-4 minutes or until done. Place on platter and sprinkle with the chopped cilantro.
Rice -- Cook the rice according to directions. I like to cook in chicken broth for extra flavor, but by all means, water will work just fine. Note: If entertaining, I replace 1/2 cup of the chicken broth with white wine to even give the dish more flavor, but for every day I don't. Also if you have kids you may or may not want to. That is up to you. The wine adds a great flavor to the dish however. Apples and Onions -- as the rice cooks which will take about 20-30 minutes heat up a small skillet on medium heat and melt the butter. Saute the onions and apples on medium for 5 minutes until soft but not over cooked. Add in the apple jelly, sage, salt and pepper. Mix -- When the rice is done, combine the rice with the apple mixture and it is ready to enjoy. If you want, garnish with a teaspoon of butter to mix in and even make the dish richer in flavor.
Coarsely chop cooked meat and potatoes separately. Place meat and potatoes in a large bowl. Combine gently. Stir in onion, salt, pepper, and milk or evaporated milk. Heat vegetable oil in large skillet. Spread hash evenly in bottom of skillet. Cook, uncovered, over low heat for 30 to 40 minutes or until underside is brown and crusty and the top is heated through. Do not stir. Occasionally lift edge of hash with spatula to check browning. Run spatula around edge of browned hash to loosen; fold one half onto the other half. Remove hash to a warm platter.
Melt butter in a skillet over medium heat. Add in the mushrooms, shallots, and thyme. Saute and stir 5-7 minutes or until the mushrooms are wilted and shallots are translucent. Add in the flour and stir 1-2 minutes. Add the stock and sherry. Cook and stir 3-5 minutes or until the sauce thickens and is reduced to 1/3 cup; season to taste with salt and pepper. Lay heated tortilla on work surface. Smash half of the sweet potato into the lower third of the tortilla; salt lightly if you desire. Top with half the escarole and mushroom sauce (make sure to keep the ingredients from coming all the way to the edge of the tortilla). Fold up burrito-style--fold in the two sides and roll up bottom to top; cut in half on the bias. Repeat same process with the second tortilla.
measure out all the ingredients and put them into the mixing bowl. stir the mixture will with a wooden spoon & leave it for 5 minutes spoon the mixture into the serving bowls & serve immediately or leave in the fridge to keep cool.
Season the salmon with the lemon pepper seasoning (honestly-I do not measure-I just shake on the seasoning)Cut salmon into serving portions. Hint:Remove skin if you prefer(which I do) but skin can be left on-just season both sides and cook top side down first(display side). Place salmon in heated pan (I use medium -high heat to start,then go down to medium)-with a small amount of olive oil. If leaving the skin on-place fish in the pan skin side up. Cook until flesh becomes flaky,forming a crust from the olive oil and seasoning. Flip and cook few minutes more until desired doness. Pour prepared teriyaki sauce over filets in the last few minutes to warm. Serve with your favorite seasoned rice and a nice salad. Cheaters method: I just purchase Gordon's frozen Lemon Butter salmon filets-heat according to direction (i do cheat and use the microwave method as stated on the box). Pour on some teriyaki sauce-warm and serve.
Combine tomato sauce ingredients (first three ingredients) just to mix and set aside. Combine cream cheese and next 6 ingredients in food processor and whirl a couple of times. Quickly saute artichokes with salt, pepper and garlic, set aside. Just before serving combine cream cheese and tomato sauce (3 parts cheese to 1 part sauce) mixing well; microwave sauce for 45 sec. just to warm, fold in artichokes and garnish with tomatoes and parsley. Serve with lightly salted tortilla chip triangles.
Preheat oven to 425 degrees. Lightly crush almonds with your hands. Place chicken breasts between two pieces of plastic wrap and flatten with meat mallet. Season chicken with salt and pepper, then dredge in flour. Mix egg and water together. Dip chicken in egg wash. Press almonds onto chicken, being sure to fully coat each breast. Butter a baking sheet. Place chicken on sheet and bake for 15-20 minutes. While chicken is baking combine lemon juice, butter and basil. Drizzle butter of cooked chicken breasts.
HEAT oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste. ADD chicken; cover. Reduce heat to medium-low. Simmer 12 minute or until chicken is cooked through. SPRINKLE with cheese and bacon; simmer, uncovered, 5 minute or until cheese is melted.
Place all ingredients in a large bowl and mix thoroughly; let stand 1/2 hour. Shape into medium-sized meatballs. Fry gently in olive oil until lightly brown, or place on foil in a cookie sheet and bake in a 350 oven for 30 minutes. Gently place in your own hot spaghetti sauce and cook on medium-low heat for one hour.
Wash and dry grapes. Mix sour cream, sugar and vanilla together. Pour cream mixture over grapes and stir gently. Pour into a 9 x 13 pan or individual serving dishes. In a saucepan, bring butter and brown sugar to a boil. Immediately pour over grapes, don't stir. Chill for 3 to 4 hours. Substitute fresh raspberries, blackberries, sliced peaches,etc.
Preheat oven to 350°F. Coat a large baking sheet with butter flavored cooking spray. In a medium bowl, combine apples, brown sugar, lemon juice and cinnamon; toss to coat apples. Place wonton wrappers on a flat surface. Drop apple mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray. Bake until wontons are golden brown, about 15 minutes. Place wontons on individual plates and sift with powdered sugar. Serve with ice cream on the side.
Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery. Melt the butter in a large saucepan, add the vegetables and gently cook about 10 minutes or so until the butter is absorbed, but don't allow to brown. Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes. Puree the soup in two batches in a blender and add the balance of the stock. To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl.
In a large bowl, cut almond paste into chunks; add egg whites, 2 tablespoons amaretto, 4 teaspoons almond extract. Mix well. Gradually add 4 cups powdered sugar (small amount at a time) to stiffen. Add almond extract, amaretto, sugar and cornstarch until dough is stiff and tastes the way you like it. Chill overnight, then roll into balls. Melt chocolates together over double boiler (or melt in microwave). Dip balls in chocolate and chill in refrigerator.
Wash chicken gizzards under cold water. MILK MIXTURE: Wisk together eggs, milk, flour and 1/4 cup steak seasoning. add gizzards to milk mixture and allow to marinade in the refrigerator for 30 min to 1 hour. FLOUR MIXTURE: Wisk together remaining flour and remaining spices in a large mixing bowl. After gizzards get done marinading dredge gizzards in flour mixture. preheat 1-1/2" of oil (i use peanut or canola) in a frying pan over medium heat. Once oil is ready add gizzards to oil and fry until golden brown (8 to 10 min).
Drizzle olive oil into a medium skillet over medium-high heat. In a small bowl, combine spices. Season all sides of salmon filets. Add to skillet when oil is glistening hot. Cook for 5-7 minutes on each side or until a crispy, thin brown outside layer forms and fish flakes easily when fork-tested. Do not over-cook, or salmon will be tough.
Combine sugar and water and boil for 10 minutes. Add spices. Let mixture stand in warm place for at least 1 hour OR overnight. Add juice and cider. Bring to a boil and serve.
Make sure all your ingredients are at room temperature. Preheat oven to 350°F degrees. Grease a 9 x 13 x 2-inch baking dish. In a large bowl, sift the flours, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt. With a whisk, lightly beat together the oil and butter. Then beat in the eggs. Pour this mixture into the flour mixture and blend. Stir in the carrots, ginger and walnuts (optional). Spread the batter in the prepared pan. Bake for 45 minutes. Check if done, if not bake at 5 minute intervals until toothpick inserted comes out clean. Let cool in the pan for 15 minutes, invert onto a rack and cool.
Note: Potatoes may be scrubbed and left unpeeled, if desired. Cook potatoes in boiling salted water until just tender. While potatoes cook, combine remaining ingredients, except last two. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover, chill. Just before serving, stir in parsley and oregano.
Brown ground beef in a skillet along with the onion and green pepper. When brown, add the rest of the ingredients, stirring well. Put into a crock pot. Cook on low for 3-5 hours. Serve on hamburger buns. (This may be made on top of the stove on a very low heat for several hours, making sure that it does not get dry, but the flavors mix the best in a crock pot).
Mix all sauce ingredients. Cover and chill. Combine lemon halves, next 3 ingredients, and salted water to cover in a Dutch oven. Bring to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain. Peel shrimp, leaving tails on. Devein, if desired. Combine orange juice and next 9 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal, and chill 25 minutes. Drain off liquid. Serve shrimp over lettuce leaves with Louis Sauce. Garnish, if desired.
Saute onion over medium heat with olive oil in a large sauce pan for 2 to 3 minutes. Add sweet potatoes, tomato paste, garlic, basil and oregano. Cover and cook 15 to 20 minutes on low heat until sweet potatoes are tender. Stir occasionally. Place mixture in a large mixing bowl to let cool. When cool, add sausage, 3/4 cup of the breadcrumbs, cheese, rice, and egg. Mix very well with hands. Preheat oven to 400 degrees F and lightly oil a baking sheet. With hands, form into golf ball size pieces and coat them in the remaining breadcrumbs. Place rice balls on baking sheet. Bake at 400 degrees F for 20 minutes. Warm marinara sauce and drizzle over rice balls. Garnish with grated parmesan cheese.