HumbleIntelligence/food-ner-1-Million huggingface dataset:
Eggs: Melt butter in skillet and saute onions until golden. Add chopped ham and saute 1 minute. Divide mixture evenly among tomato cups. Place cups in a greased baking dish or individual ramekin dishes. Break 1 egg into each tomato. Bake at 350*F for 15 minutes or until firm to touch. Top with Hollandaise Sauce and serve immediately. Hollandaise Sauce: Mix egg yolks and lemon juice in the top of a double boiler. Over boiling water whisk in butter, one piece at a time. Continue cooking until sauce is thick.
Drain pineapple, reserving 2 tablespoons juice. Arrange pineapple, ham and cheese onto each of four salad plates lined with crisp salad greens. For dressing, combine sour cream, reserved pineapple juice and chutney. Spoon dressing over each salad to serve.
Combine all ingredients, except the chicken, and mix well. Add the chicken and stir to combine. Cover and place in refrigerator to marinate at least 1 hour (I marinated mine 5 hours). Spray a baking dish (or casserole) with cooking spray and add chicken mixture, marinade and all. Stir in the red pepper. Cover and bake @ 375* for 45 minutes. Serve over rice.
Preheat oven to 350 degrees. Mix bread crumbs, milk, eggs and minced dried onions together in a large bowl. Add meat, salt, pepper, and sage to bread mixture and mix well. Shape meat into a loaf and place into a loaf pan that has been sprayed with cooking spray. Mix brown sugar, catsup, nutmeg and dry mustard together, and pour over meatloaf. Bake for 1 hour.
Pre-heat oven to 350°F. To make the PICCATTA BATTER, combine eggs, cheeses, parsley and basil together in a large mixing bowl. Set aside. To prepare the CHICKEN, pound chicken breasts until 1/4" thick. Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides. Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side. Transfer chicken from skillet into a baking pan. BAKE in a 350°F oven for 5-6 minutes, until juices run clear. To make the SAUCE, drain 3/4 of the oil from skillet and add the shallots, garlic and herbs. Saute over medium heat until shallots are transparent. Add lemon juice, lemon zest, white wine and reduce liquid by 1/2. Add heavy cream and simmer until the sauce has thickened slightly. Remove pan from heat and whip in the cold butter. Season to taste with salt and pepper. To SERVE, pour 1/4 cup of sauce on plate and place chicken on top. Serve immediately.
Combine water, orange juice, Splenda, and Kool-aid in a pitcher, stirring until Splenda dissolves. Stir in lemon-lime soda just before serving. Serve over ice. Garnish, if desired.
Combine ingredients and mix together until well blended. Store in the refrigerator for up to 1 week.
In a large mixer bowl combine the sour cream sugar and coconut. Transfer to a tightly covered container and place in fridge. I use a flat square so that I can divide evenly later. Refrigerate 24 hours. Bake your cake mix according to package directions. Bake in two 9 inch size pans. Cool the cake when done, remove from pans to cooling rack. Then chill layers completely in fridge. Split each layer, so now you have four layers. Divide filling into five parts. Do this by scoring the top evenly with a knife while still in your container. Place each portion of filling between each layer. The fifth portion frost top and sides of cake. Store tightly covered in fridge for 2 to 3 days before serving. Cut and serve.
1. Drain liquid from whole kernel corn into a cup. 2. Beat eggs slightly in large bowl; stir in corn and 1/4 cup of liquid, cream corn, evap milk, butter, onion, salt, pepper, fold in crackers and cheese. Spoon fold in crackers and cheese. Spoon into greased 8 cup baking dish. 3. Bake in 325 degree oven for 1 hour or until set. Let stand 5 minutes before serving.
Preheat oven to 425. After drizzling the parsniips with oil, season them with salt and pepper. Roast them for 25 minutes. Let cool and reduce the oven temperature to 375. Heat 2 tablespoons of butter until melted. Add leeks and saute for 5 minutes. Remove from heat to add the wine then immediately return to the heat. Simmer for 1 minute. Add thyme and remove from heat to stir in the parsnips. Whisk together melted butter, cream,e ggs and 3/4 cup of the cheese in a large bowl. Salt and pepper the micture before adding the leeks and folding in the bread. Butter (or pam) a baking dish and pour in the parsnip mixture. Cover with foil and then bake 50 minutes. Remove the foil and sprinkle with the remaining 1/4 cup of cheese and bake for an additional 10 minutes.
Soak green onions in enough boiling water to just cover. Set aside. Mix meat,cornstarch,salt and MSG in bowl. Add 1 tbsp water from green onions. Drain green onions and add to meat mixture. Add tofu and combine. Make 15 to 18 meatballs( if too wet add 1/2tsp cornstarch and let sit for 15 minutes). Heat broth to rolling boil, add meatballs, lower heat to simmer. Simmer until meatballs rise to surface. Arrange lettuce strips in soup bowls, sprinkle with pepper and ladle very hot soup into bowls.
Beat egg whites& lemon juice till frothy. Gradually add sugar& vanilla sugar& beat till stiff. Carefully fold in honey, potato starch& coconut. Drop from tablespoon onto greased baking sheet. Bake in 325° oven for 20 minutes till edges are light brown.
Preheat oven to 375 deg. Place vegetables in a roasting pan. Add oil, herbs, salt and pepper, and toss well to mix. Shake roasting pan to scatter vegetables evenly. Roast turning vegetables with a spatula occasionally for 45 minutes or until soft and brown.
Puree cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth. Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth. Whisk in yogurt, wasabi paste, chives, and pepper, to taste. Just before serving, blend soup with ice in batches until smooth. Serve topped with avocado cream. Enjoy! Note: Soup (before blending with ice) and avocado cream may be made 1 day ahead and kept, separately, chilled and covered.
Preheat oven 300°F. To make salsa, stir green onions with black beans, cilantro and pickled jalapeno. Drizzle with vinegar and oil, then toss to mix. Let stand while preparing frittata so the flavors can meld. In a bowl, whisk whole eggs, with whites and seasonings. Coat or spray an oven-proof non-stick, medium-sized skillet with olive oil and set over medium heat. Add red onion to skillet and cook for 2 minutes. Add corn and tomatoes, then eggs. Stir to evenly distribute ingredients. Cook just until bottom starts to become firm, 1 to 2 minutes, then bake in preheated 300°F oven until center is set when pan is jiggled, 10 to 12 minutes. Serve with the salsa.
Heat the oil in a dutch oven until hot. Add the onion, celery, garlic, and bell pepper and cook until vegetables are tender, about 5 minutes, stirring occasionally. Add the remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 40--45 minutes.
Combine together all the ingredients in a bowl. Place this mixture into a greased 23cm ring mould. Cook on medium-high for 15 minutes. Allow to stand covered for 5-10 minutes before unmoulding onto serving plate.
Fill a 5 quart pan with potatoes, cover with water and boil until potatoes are done. The type of potato you use depends on how you like your potato salad - we like the potatoes to be very well done and cut up fairly small. I usually use russet potatoes. If you use red potatoes, you will get firmer, more indiviualized pieces of potatoes in your salad. After potatoes are cooked, let them cool. Peel and cut up in bite-sized cubes. Make at least 6 hard-boiled eggs. Let them cool and cut them up. Dice up onions and celery. Dressing: Whisk together Miracle Whip, milk, salt, pepper, sugar, vinegar, mustard and relish. , Mix all ingredients together and fold in dressing.
Mix beef cubes and recipe #458575. Peel and cube onions, slice, seed and finely chop chilies. Peel garlic cloves. Drip cherries and reserve juice. Heat olive oil in a large skillet and brown beef cubes in batches, about 5-10 minutes. Set aside and fry onions, about 5-8 minutes. Add chilies, fry one more minute, then add garlic. Stir fry 30 seconds, then add cherry juice and stock. Add beef and bring to a boil, then reduce heat and simmer for about 1 1/2 hours or until meat is tender. Add cherries, simmer for additional 10-15 minutes. Add salt and more recipe #458575 to taste. Add chopped walnuts and serve with rice or couscous.
Place potatoes in a saucepan and cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy. (I use an electric mixer for this).
Preheat oven to 350°F. Grease two 9x5 inch loaf pans. In large bowl combine all the dry ingredients. Mix well, until thoroughly combined. Slowly add buttermilk to bowl, stirring until well blended. Pour into loaf pans. Bake for 50 minutes, or until toothpick inserted into center comes out clean. Remove from pans immediately and cool on wire rack.
If using olive oil, heat it over medium in a large non-stick soup pot. Otherwise, spray treat a large non-stick soup pot with cooking spray and heat over medium. Saute the leeks for 2-3 minutes. Add the onions and garlic, and saute for another 3 minutes. Add the carrots and cook, stirring for another 3 minutes. Add the potatoes and green beans. Cook, stirring for 3 more minutes. Add the tomatoes, wine, broth, and seasonings. Bring to a light boil, reduce heat, and simmer, covered for 20-30 minutes, until carrots and potatoes are softened to just tender. Stir in the crabmeat, lemon juice, and then the tilapia. Stir once or twice, very gently. Cook for 7-10 minutes, until white fish is cooked through. You can top this with parmesan cheese or crutons if desired.
First make the pastry. Measure the flour into a bowl. Rub fats with fingertips until it looks like breadcrumbs. Add enough water to mix to a firm dough. Wrap in cling film and chill for aobut 30 minutes. Or make it in the processor, like I do now. Pre-heat oven to 200°C. Roll out the pastry thinly and line a 6" diameter 2" deep loose bottomed flan tin. Heat the syrup in a large pan, stir in the breadcrumbs, lemon rind and juice. If the mixture looks runny add a few more breadcrumbs. Pour the syrup mixture intothe pastry case and level the surface. Bake in the oven for 10 minutes then reduce the oven temperature to 180c and bake for a further 25-30 minutes until pastry is golden and the filling is set. Leave to cool in the tin.
In a small bowl, mix together mayo, pesto, salt & pepper, and garlic. In a large bowl, combine potatoes, celery, eggs and onion. Stir dressing into potato mixture. Enjoy!
Peel off one strip around the center of each apple. Slice a thin piece off the bottom of each and place them almost touching in an oven proof dish. Combine the granola,raisins, nuts,cinnamon nutmeg and lemon peel. Toss to mix well. Divide the filling among the centers of the apples, pack the filling down lightly. In a saucepan combine the lemon juice, honey, apple juice& butter. Bring to a bubbly simmer about 5 minutes. Pour over the apples. Cover with foil and bake 350F degrees for 30 minutes. Uncover the apples and continue baking for about another 30 minutes, basting frequently with the juice. Cool to almost room temp serve with the cream.
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1 inch baking pan; set aside. In a shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in a small shallow bowl. Dip shrimp into the egg whites and then into the coconut mixture, pressing the coconut mixture firmly onto the shrimp. Place on prepared baking pan. Coat shrimp with cooking spray. Bake about 10 minutes or until shrimp are opaque. Meanwhile, in a small bowl, combine chutney, orange juice, and ginger. Serve with shrimp. Tip: To toast coconut, nuts, or seeds: Preheat oven to 350 degrees F. Spread coconut, nuts, or seeds in a single layer in a shallow baking pan. Bake from 5 to 10 minutes or until golden, stirring once or twice. Cool on wire rack.
Heat oven to 400 degrees F. Grease muffin cups or use paper liners. Mix flours and pecans in a large bowl. Put egg yolks, milk, maple syrup and melted butter into a medium size bowl. Put egg whites into another bowl. Beat with an electric mixer at high speed until soft peaks form. Add sugar 1 T. at a time, beating well after each addition. Whites should be glossy, very white and form stiff peaks. Use the same beaters to beat the milk mixture until well blended. Pour milk mixture over dry ingredients and fold in until dry ingredients are fairly well moistened. Scrape the egg whites over the top and fold in gently, just until blended. Fill cups almost to the top with batter. Bake about 20 minutes until lightly browned. Cool in pan about 10 minutes.
In a large bowl with a pastry blender or two knives, cut lard into flour and salt until particles are the size of small peas. In a small bowl, combine the remaining 1/4 cup flour, the water and the vinegar, whisk until smooth. Pour all at once into lard/flour mixture; stir with a fork just until the ingredients are combined. Divide dough in half, wrap each in plastic wrap and chill a minimum of 2 hours, preferably overnight (I tried skipping this once - don't!). Roll out and bake as your recipe directs.
Preheat the oven to 325 degrees. Place 12 muffin cup liners in a muffin tin. Place a gingersnap cookie in the bottom of each liner. Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended. Add the eggs and beat well. Divide batter equally among the 12 muffin cups. Bake for 20-25 minutes or until set. Cool in the pan on a wire rack. Remove from the pan and chill before serving.
Topping:. Pour melted butter into 9x9 pan. Add brown sugar and lemon juice. Garnish with apple slices. Cake:. Preheat oven to 350°F. Sift dry ingredients, cut in butter until consistency of large crumbs. Mix egg, milk and vanilla together; incorporate into dry ingredients. Pour cake mixture onto apple slices. Bake for 35-40 minutes. Cool 5 minutes and then turn onto cake plate. Serve warm or cold with whipped cream.
Crust:. Sift flour, salt and powdered sugar into bowl. Cut in butter until mixture resembles coarse crumbs then add egg yolk and water. Form into ball. Roll out to 1/8 inch thickness and line a 9 inch pie pan. Filling:. Mix together rhubarb, 1 cup sugar, 3 tablespoons flour and salt. Pour into pastry shell. Mix together remaining flour, sugar and margarine, mix to form coarse crumbs. Sprinkle over top of rhubarb mixture. Bake in 425 degree oven 10 minutes. Reduce heat to 350 degree and bake 40-50 minutes.
Season chicken and dredge it in the flour. Shake off excess. Mix the sauce ingredients in a bowl and set aside. In a 12" skillet heat the oil and butter. Increase the heat to medium high before adding the chicken. Add the chicken and cook about 4 minutes without moving the chicken. Turn over and cook another 3-4 minutes. Make sure chicken is cooked. Transfer to a plate and keep warm. Take the bowl with sauce ingredients and add them to the pan and boil stirring and scraping all the browned bits in the pan over high heat until the liquid is smooth and glossy. Spoon over the chicken and serve immediately.
Remove the core from the cabbage with a paring knife. Place the cabbage core side down in a microwave safe dish, add 1 cup of water and microwave on High power for 12 minutes. Rinse the cabbage with cold water until cool enough to handle. Remove the leaves that come off easily without breaking (you can cut away more of the core if needed to lossen the leaves). Set aside 3 or 4 of the tough dark green outer leaves for later. To remove the remaining useable size leaves, place the cabbage back in the microwave and cook on High for 5 minutes, repeat the cooling process. For the rice, bring 1 1/2 cups of water to a boil in a covered sauce pan, add the rice, stir, cover and remove from the heat. Let sit 5 minutes or until all the water has been absorbed, let cool to room temperature (if you can't get "instant rice" you can substitute 3 cups of cooked rice). Place rice and ground meats in a large bowl, add salt and pepper to taste. With your hands, combine the ingredients using a folding motion. Place 1/4 to 1 cup of the meat mixture in the center of a leaf and fold the stem end over the mixture (if the bottom stem is hard, cut a lenghtwise slit in it). Fold the sides over the stuffing then the top of the leaf down over the rest. Place the rolls seam side down in a baking pan or dish, large enough to hold them in a single layer. Preheat the oven to 300°F. Thin slice the salt pork. Pour the diced tomatoes over the cabbage rolls and top with sliced salt pork. Place the reserved outer leaves on top and cover tightly with aluminum foil, place pan in the oven and bake for 2 hours. After cooking, discard the outer leaves and salt pork, place the rolls in containers, add the pan juices and tomato pieces. Refrigerate or freeze, cabbage rolls are really better when served the next day but if you can't wait - go ahead and eat! To serve, reheat the cabbage rolls in the pan juices covered, adding a little water if needed.
Preheat oven to 425 Farenheit. Spray a baking sheet with cooking spray. Combine the potatoes, olive oil, thyme and pepper in a bowl and turn to coat. Pour the potato mixture onto the baking sheet. Roast for 25 minutes, stirring occasionally. After the 25 minutes, add the artichokes and onion. Roast for another 20 minutes. Put the potatoes, artichokes and onions into a serving bowl and top with the feta cheese. Serve immediately.
Rinse, hull, and slice strawberries and place in a large bowl. Mix with 1/4 cup sugar and stir to blend. Allow to sit, refrigerated, until strawberries are juicy, about 1 hour. Take a moist paper towel and dab it across the face of the tortilla (until tortilla is slightly damp only). Sift confectioners (powdered) sugar all over tortilla until it is reasonably covered. Flip over and do other side the same way. Take 1/4 of the sugared strawberries and place in the middle of the tortilla. Fold up bottom edge and roll up sideways, burrito style. Place burrito on serving plate. Garnish with whipped cream and a little more sifted confectioners sugar (if desired). Repeat with other 3 burritos. Serve at once.
Put ribs in roasting pan. Mix remaining ingredients together. Pour over ribs. Bake at 325°F for 3 hours. Baste or "rotate" the ribs during cooking to make sure all of them get a nice coating of the sauce.
Combine the first 4 ingredients in a medium saucepan over medium high heat. Bring to a boil, gradually add polenta, stirring constantly with a wisk. Cook 2 minutes until thick, stirring constantly. Remove from heat and stir in cheeses. Serve immediately.
Mix all spices together. Store in airtight container. Will keep for 6 months to a year. 7 teaspoons of this spice mix is the equivalent of one 1.25 oz packet of store bought taco seasoning. This recipe makes the equivalent of 4 spice packets. To make tacos- mix 7 tsp (or 2 T and 1 t) to 1 lb ground meat that has been browned and drained of fat. Add 3/4 cup water and stir to blend. Cook til water has evaporated.
Mix all ingredients together until you get a smooth consistency, then take off your clothes and stand on your head while chanting "salmon, salmon, salmon, Oi, Oi, Oi". This will ensure that your dip is the right consistency.
In a large saucepan, coat bottom of pan with olive oil and add ground beef (and mushrooms, if using). Cook, breaking up meat with back of spoon, and stirring often until meat and mushrooms are browned and liquid emitted has evaporated (make sure all the liquid has evaporated - you don't want a soggy pita!). Add onions, garlic, tomato paste, oregano and cinnamon and cook until liquid emitted from onions has evaporated, too. Remove from heat and allow to cool for about 20 minutes, stirring a couple of times to bring hot filling up (to cool faster). Add cheese, parsley and eggs to meat filling and combine thoroughly to blend. Taste filling and adjust seasoning to suit your taste. In a 15 x 10 inch pan (or large pan), layer half the phyllo sheets, brushing each one generously with olive oil (use a pastry brush), before adding the next sheet of pastry. Pour the meat filling into the phyllo-lined pan. Layer the remaining phyllo sheets in the same way, over the filling, brushing each one generously with olive oil before adding the next sheet of pastry. When you reach the last sheet (the top one), brush this one slightly more generously than the rest, tuck in any overhang you have neatly into the pie and score pie, lengthwise, into 4, using the tip of a small, sharp knife and making sure you don't cut all the way through the bottom of the pastry (just the top crust and slightly into the filling). Position baking rack in bottom third of oven and preheat to 190°C (375°F). Bring your pan next to the sink and run the cold water tap. Wet the tips of your fingers and shake the water onto the pastry. Do this a few times to ensure droplets of water fall all over the pastry (this ensures a crisp crust upon baking). Bake pie for approximately one hour, until you achieve a deep golden crust. If you have a flat-bottomed oven (no element), do put your pan on the floor of the oven for the last 20 minutes or so to ensure an even crisper bottom crust. The pita is best slightly warm or at room temperature. Enjoy!
NOTE: Play around a little bit with the olive oil/balsamic vinegar proportions. There should however always be more olive oil than vinegar. Slice up bread into appetizer sizes and place on a platter. In a pretty shallow bowl or plate, pour the olive oil then drizzle the balsamic vinegar around and across the pool of olive oil. Garnish with fresh basil leaves, if desired. Take a piece of the bread and lightly dunk into the mixture. Take a bite! Now the Roman gods are happy and you should be, too!
In a large mixing bowl combine the gelatin and two cups boiling water; stir until dissolved, then add/stir in 4 cups very cold water. Cover and chill at least 4 hours (gelatin will be partially set). To serve; stir gelatin with a large spoon or whisk until gelatin is broken into small pieces. Place 1/4 cup lemonade in a large clear glass or plastic tumbler; add 1/2 cup gelatin to the lemonade, then add 1/4 cup lemon-lime carbonated beverage. Stir slightly and your ready to slurp some slime!
Cut one egg into wedges to garnish. Dice remaining eggs. In a salad bowl, combine the greens, tomato, onion and diced eggs. In a jar, with a tight fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Garnish with egg wedges. Serve immediately.
Make Good Seasons dressing according to directions and place in refrigerator. Rinse and chopped lettuce(s) and place in extra large bowl. Fill with ice and water and let crisp up for about 10 minutes or until ice melts. Drain well and put in fridge until ready to toss. Meanwhile, cube the cheese and chop and slice veggies. I leave the olives, tomatoes and carrots whole. I like to julienne the peppers for this salad. Now, just toss all the ingredients together with almost a whole container of dressing. I usually use about 3/4 cup of the dressing. Sprinkle Asiago and/or Parmesan cheese over all and toss. Enjoy!
Pre-heat oven to 350°F. With spray, lightly coat the inside of a 2-quart baking dish. In a large bowl, mix together all ingredients except pizza sauce and cheese. Separate meat mixture into 4 equal parts. Pat into rectangles of equal size. Lay cheese sticks in middle of rectangles. Wrap meat around cheese, forming a roll. Place 1/2 inch apart in prepared dish. Bake for 20 minutes. Drain if needed. Some of the cheese may come out, but that's o.k. Pour 1/4 cup of sauce over each roll. Return to oven, until sauce is heated through.