HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine over medium heat. Separate onion slices into rings and saute until softened. Stir in brown sugar and heat and stir until onions are glazed. Add catsup, water, mustard, and lemon juice. Let simmer for 20 minutes, then stir in diced chicken. Cover and set aside. Heat oven to 350°. Cut French bread in half lengthwise and place cut side up on foil lined baking sheet. Divide barbecued chicken evenly on bread halves, spreading to edges. Place 4 slices provolone evenly on each half. Bake for 10 minutes at 350° until cheese is melted. Remove from oven and let rest for 5 minutes on wire cooling rack. Cut each half into 4 slices and serve.
Preheat oven to 400 degrees. Roll out thawed pastry sheet on counter (over sprinkled flour, if sticking). Spread the Aloue.tte cheese on pastry sheet - leaving a 1/2" border. Arrange spinach and then prosciutto slices over cheese spread. Starting at one end, roll up pastry sheet jelly-roll style, keeping the roll as tight as possible. Wrap in plastic. Refrigerate until firm (2-3 hours minimum and up to 2 days) or freeze for future use. When ready to bake, thaw in fridge for several hours, remove from fridge, cut into thin 1/4"-1/2" slices with a sharp, serrated knife. Spray cookie sheet with cooking spray or line with parchment paper. Lay each slice onto cookie sheet 1" apart. Brush with egg to coat each piece. Bake 10-12 minutes until golden brown. Serve warm.
Combine (uncooked) ground beef with refried beans. Stuff manicotti shells with ground beef/bean mixture and place in a medium casserole dish. Combine taco sauce and water. Pour over filled shells. Cover with plastic wrap. Cook on High for 10 minutes. Turn shells over. Cook 17 minutes at 70% power with wrap vented. Remove wrap; sprinkle with cheese. Heat until cheese is melted. Serve with sour cream and black olives.
Cut onion into small dice. In a mortar and pestle or molcajete (Mexican mortar made of lava rock), pound onion and salt to a rough paste. Add cilantro and pound until well incorporated. Peel and seed avocados, add to mortar, and mash until mixture is a lumpy puree (don't make too smooth a texture). Place one avocado pit in the center of the mixture and serve from the mortar or molcajete with tortilla chips. Makes about 2 cups.
In medium bowl combine flour, baking powder, and salt. Set aside. In a large bowl cominbe the butter and sugar. Using an electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and lemon zest. Beat to combine. Stir in dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 TBSP) onto the baking sheets. Pre-heat oven to 375 degrees. Bake for about 15 minutes, until slightly golden at the edges. Remove from oven and let cookies cool one minute on sheets then transfer to cooling rack. Glaze: Combine all ingredients till smooth. Dip cookies in glaze. Let glaze harden. Pack cookies in air-tight container. They will not last long ! ENJOY.
Preheat oven to 350 degrees F. Grease an eight-cup capacity ovenproof dish, not too shallow. Sift the flour, castor sugar and cocoa powder into a large bowl. Combine the milk, essence and melted butter, add this and stir until smooth and combined. Pour this mix into your prepared dish. Combine the brown sugar and the rest of the cocoa powder; sift that evenly over the top. Carefully, with love and a bit of patience, pour the hot water over the pudding mix. Bake for approx 40- 50 minutes, or until the pudding feels firm to the touch. If you want serve it dusted with icing/confectioners sugar.
Preheat oven to 350°F. Brown the onion in butter. Add the soup, chicken, milk and 3/4 cup cheese; heat until the cheese melts. Pour the sauce over the cooked macaroni and pour into a 1 1/2 quart casserole that has been sprayed with non-stick cooking spray. Sprinkle remaining cheese on top. Bake in preheated oven for 30 minutes or until hot.
Preheat oven to 400°F. In a large skillet, saute onion and green pepper in butter until tender, set aside. On two greased baking sheets, roll each loaf of dough into a 15-in. x 12-in. rectangle. Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 inches of edges. Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper. Fold dough over filling; pinch edges to seal well. Brush with egg and sprinkle with poppy seeds. Bake for 15-20 minutes or until golden brown. Cool 5 minutes before slicing.
Preheat oven to 350 degrees F. Add hazelnuts and whole almonds to cookie sheet. Toast until golden, about 10 minutes. Add sugar, corn syrup, honey, salt and water in a heavy bottomed saucepot (3 quart). Over medium heat, stir mixture until sugar dissolves. Continue cooking, without stirring until syrup reaches the hard ball stage, reading 252 degrees F. on a candy thermometer. Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form. While mixer is on, in a thin steady stream, pour 1/4 cup of hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape, about 5 minutes. Continue to cook the remaining syrup to brittle threads, reading 315 to 318 degrees F. on a candy thermometer. While mixer is on, in a thin steady stream, pour remaining hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape. Add vanilla extract, almond extract and butter, beating again for about 5 minutes. Stir in toasted nuts and ground almonds with a wooden spoon. Transfer mixture to a buttered 11 x 7 x 1 1/4-inch pan. Smooth the mixture evenly with a spatula. Refrigerate until firm. Loosen edges of candy with a knife. Invert nougat on cutting board. Cut into pieces. Store in airtight container.
Sort the lentils picking out ant grit or stones and soak in tap water for 30 minutes. Rinse in running water and drain. Peel and finely chop the onions. peel and mash the garlic. Heat the oil in large pan and saute the onion until golden. Add tomato paste and paprika and mix. Add half the water and the garlic,ginger pepper and salt. Stir well and then add the rest of the water, stir again, cover and bring to boil. When the water boil, add the lentils, lower the flame and cook 20-30 minutes, until the lentils soften.
Slice twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch pan. Pour strawberries all over the top. In a large bowl, mix pudding, milk and whipped topping until well combined. Spread over strawberries. Cover and refrigerate several hours overnight.
Sift dry ingredients (flour through salt) and set aside. Mix water and yeast and set aside for 5 min to proof. When yeast starts to get bubbly, mix in oil and the dry ingredient. Knead for about 10 minutes. The dough will be sticky. Cover and let it rise 2 hours or until doubled. Meanwhile, cook bacon and drain. Saute kimchi 3-5 mintutes and mix with bacon. When the dough is ready, roll it out on lightly floured surface. Put the dough on a baking pan. Brush with olive oil and layer kimchi, cheese, green onion, and pepper. Preheat oven at 350 and let it rest for 30 minutes. Bake for 15-18 minutes.
Brown beef, onion, garlic and green peppers. Add other ingredients; simmer, covered, until potatoes are tender.
Preheat oven to 350 degrees. Make stuffing according to directions. Put 1/2 of the stuffing in the bottom of an 8x11 baking pan. Shred or chop the chicken/turkey into 1 inch pieces and place over the stuffing layer. Mix soup, mayo, sour cream together and spread over the chicken/turkey. Spread the remaining stuffing over the soup layer. Beat the two eggs with the 1 cup of milk and pour over all. Bake 1 hours.
Preheat oven to 375 degrees. In a bowl, combine the peppers and onion and toss with 1 tablespoon olive oil and salt and pepper to taste. Roast for about 30 minutes, until peppers and onions are soft, and their edges slightly blackened. Set aside. Meanwhile, clean and slice the portobello mushrooms into 1/4-inch strips. Heat 1 tablespoon of olive oil in a frying pan over medium heat and saute until soft. Set aside. Lightly grease a 9-by-12-inch pan with olive oil. Place one sheet of phyllo on the bottom of the pan and, dipping into the remaining 1/4 cup of olive oil, brush lightly with oil. Repeat with four more sheets, brushing each with olive oil. Combine the onions, peppers, mushrooms and spinach, and stir well. Spread in an even layer over the phyllo, and sprinkle all of the thyme and cheese over the top. Add another sheet of phyllo and brush lightly with olive oil. Repeat process, brushing each sheet of phyllo with olive oil, until all of the phyllo has been used. Cover the pan of phyllo with tin foil, and bake for 20 minutes. Remove the foil the last 3 to 4 minutes so it becomes very lightly browned. Watch carefully, as phyllo browns very quickly. Let the lasagna rest about 5 minutes before serving.
Boil potatoes until soft, but not mushy. After potatoes have cooled, dice them and place in a medium size bowl. Add all remaining ingredients and stir. Best eaten while potatoes are still warm.
In a mixing bowl, combine all the flours and add the other dry ingredients: walnuts, raisins, yeast and salt. Mix well. Add all the liquid ingredients: water, orange juice, olive oil and mix well with a fork until the dough becomes too stiff to continue. I used the bowl from my stand mixer, so I put the bowl on the stand and ran it with dough hooks for about 5 minutes. You can also knead the dough. Place the dough in a bowl at least twice the volume of the dough, cover the bowl with plastic wrap, put in a warm place and let rise for 1 1/2 to 2 hours, until it's about double in bulk. Punch the dough down, separate into 2 parts, and put into greased loaf pans (each about 9" by 4 1/2"). Cover each with plastic wrap, put in a warm place and allow to rise for an hour. Heat your oven to 375°F (Please note that oven temperatures are not always precise; yours may need 400° F for example). Make 3 diagonal slashes across the top of each loaf, then brush cold water on the top each loaf. Place in oven and bake for 40 minutes. Allow the loaves to cool a bit before removing from the loaf pans. You can be sure the bread is done if it sounds hollow when you tap on the bottom of the loaf. If you don't think it's done give it another 5 minutes on the rack. Please note that the prep time does not include rising time (2 1/2 -3 hours).
In a large skillet over medium heat, add meatless ground burger, water and spices. Mix well and let simmer for 10-15 minutes until heated through and water is absorbed. Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes! Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.
Toss apple slices with a little non-stick spray, sweetener and cinnamon in a small microwave safe bowl. Cover with plastic wrap (or a lid) and microwave for 3 minutes. Carefully remove plastic wrap (hot and steamy). Stir in Special K. Top with with whipped cream.
Preheat oven to 350°. Cream together butter and sugar; add applesauce. Mix in baking soda, salt, nutmeg and cinnamon. Dredge raisins in flour, then add both flour and raisins to batter. Bake in a greased 15 x 10-inch jelly roll pan for 20-25 minutes at 350°. Cool thoroughly in pan. Frost with a powdered sugar glaze. Cut into bars.
Pitas -- Brush with a little olive oil, salt and pepper on each pita. Lightly toast in a 400 degree oven until slightly brown. Top -- Top with hummus, then your favorite toppings. I like olives, baby spinach, tomatoes, feta, a little black pepper and some Italian seasoning. But NOTE -- you can add any of your favorite toppings. If you add onions, mushrooms, peppers, zucchini, artichokes, etc., I pan saute lightly first so they are pre-cooked before adding to the pizza. The pizzas are only cooked a few minutes so just have everything ready. Bake -- Another 5 minutes in the oven, just to heat everything up and soften the cheese. Finish -- Mix the balsamic vinegar and olive oil and just simply drizzle over the top after it comes out of the oven. Perfect finishing touch. Just cut in Pizza slices and serve. I like to use my pizza cutter and 6 slices per pita. ENJOY a very simple inexpensive quick appetizer.
Preheat oven to 300°. Grease and dust cake pans with flour. Combine bananas with lemon juice in a small bowl; set aside. In another bowl, mix flour, baking soda and salt. In a large mixing bowl or kitchen mixer bowl, cream butter and sugar. Add eggs one at a time and the liqueur. Slowly add flour alternating with the buttermilk. Stir in bananas. 3 layers; 2 cups of batter per pan - 2 layers; 3 cups of batter per pan - or you can use bundt pan or 9 x 13 cake pan. Check cake with knife to determine when it is done at about 25 minutes (my three layers were done in 25 minutes but if you are making two layers your time will most likely increase). Meanwhile make the frosting: Cream butter and cream cheese and add vanilla. Add confectioners sugar a little at a time and mix at high speed until smooth. Cool completely then frost. Place chopped pecans around side of cake to hide imperfections in layers or add to top. Cover and place in refrigerator. Can be eaten right away. Best served the next day.
Heat butter and olive oil in frying pan over medium-high heat. Add lamb and onions and cook until lamb begins to brown and onion begins to turn translucent. Stir in garlic, cinnamon, salt and pepper. Reduce heat to low. Stir in green beans. Add tomatoes, tomato sauce and water. Cover pan and cook over low heat about 1 hour, or until lamb is tender. Serve over cooked rice.
Fry the bacon in a large pot, remove, drain and set aside. Add the rice through the celery to the drippings in the pot and saute until the rice is golden and the vegetables are tender. Slowly stir in the peanut butter. Add the broth through the pepper, stir and blend well. Bring to a boil, then quickly reduce heat to low and cook, covered, stirring occasionally, until the rice is tender (~20min). Spoon into a serving dish and crumble the bacon over the top.
With an electric mixer, cream the pumpkin and cream cheese together first. In 1/4 cup increments, add the confectioners sugar and beat inches. Beat in the spices. You can serve it immediately but I like it better after it's chilled in the fridge for an hour or two. Serve with sliced apples, pears, graham crackers, gingersnaps, pieces of pound cake, etc.
Mix all the dry ingredients together in a bowl. Fold in oil and yoghurt. Prepare a soft dough by kneading this well and keep it aside. For best results, keep it aside for 7-8 hours or overnight (I recommend keeping it aside overnight for best results). Pinch off small balls of the dough. Roll them with 1/4 inch thickness. Heat oil in a wok. Deep fry the rolled out dough in the hot oil. Remove from heat once brown specs appear on either side and the bhatoora fluffs up and shows an inflated appearance. Drain excess oil off the bhatoora on clean kitchen paper napkins. Serve hot with Pindi Channa (Recipe no. 36606).
Peel and cut squash in half lengthwise, removing seeds. Cut into cubes. Melt butter in slow cooker and then add in the pieces of squash. Sprinkle brown sugar, cinnamon and raisins over the squash cubes and the butter. Mix all ingredients well. Cook on Low for 6 hours.
Toss chicken with 1 1/2 tsp of the Cajun seasoning and 1/2 tsp of the salt. In a large bowl, whisk flour, beer and remaining 1 1/2 tsp Cajun seasoning and 1/2 tsp salt. Toss chicken and peppers in batter and coat completely. In a Dutch oven, heat oil to 375 deg. Working in 3 batches, drop chicken pieces and peppers into oil, one piece at a time. Fry for 3 minutes, gently stirring halfway through cooking time. With a slotted spoon, remove chicken and peppers from oil and place on a paper-towel-lined baking sheet. Serve immediately with, if desired, honey mustard and ranch.
Preheat over to 350. Place chicken breasts in a greased baking dish. Cover each breast with a slice of cheese. Mix together water/wine with soup, pour over the top of chicken. Top with unprepared stuffing mix, you can use more or less to your liking. Drizzle butter over stuffing. Bake uncovered for 50-60 minutes.
Combine ingredients. Blend in blender until smooth. Pour into glasses and enjoy! You may garnish with a strawberry, if desired.
Mix all but walnuts in saucepan. Bring to a boil; cook for 5 minutes, stirring. Remove from heat, discard cloves. Stir in walnuts. Cool.
Place the egg in a bowl and scramble it. Cut/trim the chicken and place in the egg mixture. Combine ground flax seed, the chicken seasoning and pecans(optional). Heat oil in a pan. While the oil is heating, take the peices of chicken and dip them in the dry mixture. Place these "breaded" peices into the hot oil and cook both sides. Drain peices on paper towel to remove excess oil. Meanwhile, combine some sour cream and mustard to make a dipping sauce. Enjoy! (good hot, or as left-overs).
Melt butter over moderate heat in a medium stockpot or Enamel coated Dutch oven (not cast iron). Cook onion, potato, salt and pepper until soft, about 10 minutes add garlic cook 3 more minutes. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes. Stirring occasionally to evenly cook. Add half and half, water or stock, and nutmeg. Bring to a low boil and remove from heat. Puree in a blender until smooth. Stir in lemon juice, add salt and pepper to taste, and refrigerate a minimum of 4 hours. Serve ice cold bowls garnished with your choices.
Cube the pork (you can use pork roast as well) and brown it in 2 tablespoons olive oil in a 5 quart sauce pan or pot over medium heat. Add onions, garlic and saute until tender. Add chicken. Add water and broth, stir well. Place 1 tub of green chiles in blender and puree. Them add to pan. Add second tub to pan. Add garlic salt, cumin, Mexican oregano and menudo spice mix. I used all but about 1 tablespoon of the menudo mix. I suggest adding small amounts until it is strong enough. Stir well. Add cilantro. Lower heat and simmer 3 hours. Add hominy and simmer until warm throughout. About 15 minutes. Salt and pepper to taste. I have found the frozen green chiles and menudo mix at Kroger Signature & Wal-Mart grocery stores. Actually I used a whole Beer Can Chicken off my smoker that most of the fat had been cooked off. I tossed the skin. That is why I suggested using rotiserie chicken.
In a heavy-bottomed pot, bring the sugar, water, and vinegar to a medium boil. Stir carefully so all the sugar is dissolved. Brush down the sides with a pastry brush dipped in water if crystals begin to form. Cook for atleast 20 minutes. Add the butter and cook for another 10 minutes until you reach the "crack" stage on the candy thermometer (290 degrees). At this point, when a bit of the mixture is dropped into cold water, it instantly turns brittle. Meanwhile prepare a muffin tin by greasing well with vegetable shortening. These will serve as your moulds. Remove the molten candy from the stove and stir in the food coloring and flavouring of your choice. Now pour 1/8 to 1/4 inch of candy into each muffin cup. Cool completely. When cooled, turn upside down and give a few taps on the bottom and the candies should pop out. Wrap each in waxed paper.
Lay tilapia fillets out on baking pan and season with season salt. Bake at 350 for 6-8 minutes or until mostly cooked. While the fillets are in the oven, mix remaining ingredients. Take fish out of the oven and top with crab/parmesan mixture. Turn oven to broil. Broil fish until bubbly and light brown.
preheat oven to 195°C. Grease an oven tray well with vegetable oil. Wash and cut potatoes into wedges (do not peel potatoes). Combine egg white and spices into a large bowl. Mix well. Add potatoes and coat well. Bake potatoes skin side down for 40 minutes or until tender and golden brown. Serve with a relish or as a side.
Mix ingredients well and place in large resealable bag. Add meat. Squish meat around in marinade to coat well. Marinate for 4 to 24 hours. The longer the tastier! A tip from me: Leave bag slightly open. Fill sink with enough water to cover bag. With the open side of bag up, gently place in water. You will notice that all of the air will be squeezed out of the bag. When the water is nearing the top of the bag, seal the bag. Take out of sink, pat the bag dry and place in refrigerator. Let it marinate! :).
Prepare the meatballs: Finely chop one yellow onion and mix it into the lamb. Add the ground cumin and the raw egg; mix together well. Handlng the meat as little as possible, form 1 1/2" meatballs. Prepare the sauce: Chop the second onion while heating some oil in a large soup pot. Cook the chopped onion for a few minutes until it turns golden - do not let it brown. Add curry powder, lower heat and add half the wine and the tomatoes. Let the sauce bubble on low heat until the oil rises to the surface,. Carefully add the meatballs to the pot. Add remaining wine and the whole garlic cloves. When the meatballs are half cooked, add the ground coriander. When finished cooking, turn off heat and sprinkle a half tablespoon of garram masalla over the top of the stew. Cover and let sit for a while. Serve with basmati rice and mango chutney. NOTES: A couple of optional ingredients to add at the end: a little creme fraiche (not more than about 7 Tablespoons). halved hard-boiled eggs - tuck them into the bottom of the pot.
Combine all ingredients in a food processor or blender and puree until smooth. Pour the sauce into a jar and chill, covered, until ready to use.
Whip the cream until light. Moisten the cookie crumbs with the juice. Place the ingredients in layers. (crumbs,jam, and whipped cream) in dessert dishes. Cover the dishes and place in the refrigerator for two hours before serving. This is a great dessert.
Bring stock, water, wine, ginger, garlic, spring onion, soy sauce, and chicken to the boil in a large saucepan over a medium heat. Reduce heat and simmer for about 7 minutes or until the chicken is just cooked through. Remove chicken from stock and when cool enough to handle, shred coarsely. Return stock to boil. Break egg into small bowl and whisk lightly. Slowly pour egg into stock, whisking constantly so it forms small threads. Add creamed corn, kernels and chicken to stock and return to the boil. Serve!
Pre-heat oven to 400 degrees. Saute the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Saute the broccoli and carrots for 5 minutes and add to the mushroom bowl. Saute the peppers and corn until just beginning to soften. Add them to the vegetable bowl. Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine. To Assemble: Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes. Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.