HumbleIntelligence/food-ner-1-Million huggingface dataset:
melt butter with honey in a small saucepan over low heat. whisk flour, baking powder, salt, and baking soda in large bowl to blend. Whisk eggs, milk, and sour cream in another large bowl until well blended. Gradually whisk dry ingredients into wet ingredients until batter is smooth. Whisk honey-butter mixture into batter and sprinkle with hazelnuts. Preheat oven to 250°F Heat waffle iron and spray with Pam. Pour 1 cup batter over 8 inch square of wallfe iron; spreat batter evenly over grid and close. Cook until golden brown on both sides. Keep cooked waffles on a oven safe plate in the oven. Repeat until all waffles are cooked. Serve with confectioners sugar and maple syrup.
Mix beef, onion, green pepper, breadcrumbs, parmesan cheese, egg and spices together in large bowl. Heat marinara sauce on Med-Low. Form meatballs by hand and drop into sauce (raw). Mixture should yield 12 - 20 meatballs (depending on size). Let meatballs cook in sauce at least fifteen minutes before stirring, so as not to break the meatballs up in the sauce. Allow to simmer, covered, at least one hour, stirring occasionally. Cook pasta according to box directions, drain and serve. Top with meatballs and sauce.
Preheat the oven to 425°F. Rub the chicken with salt and pepper. In a small bowl, combine the butter and chopped dill. Rub the chicken with about 2 tablespoons of the dill butter. Carefully lift up the skin from the chicken breasts at the cavity, using your fingers or a blunt knife to loosen the skin; be careful not to tear it. Insert about 1 tablespoon of the dill butter under the skin of the breast and make sure that the skin covers the meat when you are done. Refrigerate the remaining butter. Fill the cavity of the chicken with the lemon quarters and the bunch of dill. Place the chicken, breast side up, on a V-shaped rack in a roasting pan. Place the roasting pan on the middle oven rack and roast the chicken for 25 minutes. Remove the chicken from the oven and rub with about 1 tablespoon of the dill butter, holding the butter in your fingers. When most of the butter has melted and you are at risk of burning your fingers, place the remaining lump on the breast of the chicken. Remove the roasting pan from the oven. Fill the pan with the leeks, potatoes, and garlic and add the chicken stock. Turn the chicken, breast side down, and place it in the roasting pan. Reduce the oven temperature to 350°F Return the roasting pan to the oven and roast for 50 to 60 more minutes, or until the chicken is cooked through. Test for doneness by piercing it with a sharp knife at the thickest part of the thigh; the juices should run clear. (If there is any trace of pink in the juices, return the chicken to the oven.) Transfer the chicken to a carving board and let it rest, uncovered, for 15 minutes. Check the potatoes for doneness. If they are still firm, increase the oven temperature to 400F and continue baking until the potatoes are nice and tender. Squeeze the garlic out of their skins. Leave the roasting pan in the oven with the heat turned off. Transfer the potatoes, leeks, and garlic to a serving platter. Carve the chicken at the table (discard the lemon and dill inside the cavity). Garnish with dill and lemon wedges and sprinkle lemon zest on top.
Heat oven to 325 degrees. In a large bowl, beat powdered sugar, margarine and pudding mix until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour, milk, vanilla, and crushed toffee bars, mix well. Shape dough into 1-inch balls. Place onto ungreased cookie sheets. Bake at 325 for 13-18 minutes or until edges are a light golden brown. Remove from cookie sheets; cool completely. Dip top of each cookie into powdered sugar.
Wash the sweet potatoes - don't peel. Cut into a fine, 1/2" dice. Add potatoes into baggy or Tupperware and toss with olive oil to coat; then add paprika, salt, black pepper and toss until well coated. Heat a cast iron skillet over medium-high heat. Melt the butter and oil. (Omit the butter to keep these vegan; it won't affect the recipe much.) Add potatoes to pan and let cook without stirring for about three minutes, then stir and turn them over. Add the garlic, and let cook for another 5-10 minutes - until they are tender and seared. Just as they get tender stir in the herbs and cook just until wilted and fragrant.
Saute beans, 1/2 cup onion, 1/2 cup tomato, salsa, garlic and chili powder in oil for 4-6 minutes, until heated through, gently smashing the beans. Remove from heat and stir in 3 tablespoons cheese and the cilantro. Transfer to a serving bowl; top with remaining onions, tomato and cheese. Serve warm with tortilla chips.
Preheat oven to 350. Drain pineapple, reserving 1/3 cup juice. Set aside. Combine flour and next 3 ingredients; make a well in the center. Combine the reserved juice, milk and next 3 ingredients. Add wet to dry ingredients, stirring just until moistened. Spoon into a greased 9' square pan. Top with pineapple and then sprinkle with brown sugar. Bake for 25- 30 minutes. Cool in pan on wire rack for 10 minutes.
DAY BEFORE CANNING: Cut the pumpkin into large chunks, discarding the stems, seeds, and stringy innards attached to them. Pare the skin from the chunks. Slice each chunk into pieces 1/2" to 3/4" square, as evenly as you can. Stir to combine the pumpkin pieces in a large glass or ceramic bowl with the sugar, lemon juice and zest, and 1/2 cup water. Cover and let the mixture sit overnight, or a few hours longer, at room temperature. It will give off a good bit of liquid. DAY OF CANNING: Prepare 5 or 6 half-pint canning jars by washing thoroughly. Place the jars on a rack in a boiling water canner, but DO NOT add water yet! Spoon the pumpkin mixture into a large heavy saucepan and bring it to a boil over medium-high heat. Reduce the heat to a bare simmer and cook, covered, until the pumpkin pieces are quite tender, but still hold their shape and have become somewhat translucent in a glaze of thick syrup, about 30 minutes. As soon as you have reduced the heat for the pumpkin mixture, fill the canner with water; water should be at least 1 inch above the tops of the jars. You may need to add 1 cup of white vinegar if you have hard water in your area. Boil the jars for 10 minutes to sterilize. It will take about 20--30 minutes for the water to come to a boil. Start timing from the time it reaches a good steady boil. While pumpkin is cooking, blanch the lemon slices in a small saucepan of boiling water, just enough to soften them, and drain. Stir the lemon slices into the chips just before removing the preserves from the heat. Once the jars have sterilized and the pumpkin is ready, remove jars from canner to a surface covered in heavy towels or layers of newspaper. (NEVER place hot jars on a bare countertop, as the difference in temperature could cause jars to shatter!) Spoon the chips into the hot jars, leaving at least 1/4-inch head space. Process the jars in a boiling water canner for 10 minutes. Refrigerate jars after opening.
In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat. Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes. Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds. Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt. Drain lentil mixture in strainer; transfer to large serving bowl. Fold in yogurt mixture, carrot, and parsley. Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.
Preheat oven to 425°F Place squash, onion, and chicken on a baking sheet in a single even layer. Drizzle with olive oil, and sprinkle with salt, and pepper. Toss to coat and roast until the chicken is cooked through and squash is tender, about 30 minutes. Transfer chicken to a plate. When cool enough to handle, remove and discard skin, and tear chicken into bite-sized pieces. Set aside. Meanwhile, place cooked squash and onion in a soup pot with chicken broth. Add the cumin and coriander and bring to a simmer. With a potato masher or wooden spoon, mash up the soup, leaving some chunks of squash. Stir in lemon juice. Return chicken to soup and simmer until heated through. Adjust salt, pepper and lemon if needed. Serve with cilantro for garnish.
Place tripe in a large saucepan and add enough cold water to cover it by at least 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer partially covered for 1 1/2 hours. Drain the tripe in a sieve and set aside. Meanwhile, combine the beans and 3 qts. of water in a heavy saucepan and bring to a boil over high heat. Boil briskly for 2 minutes, remove the pan from the heat, and let the beans soak for 1 hour. Pour off the soaking water and set the beans aside. In a heavy 6-8 quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, carrots, celery, leeks, and cabbage. Stir well, cover the casserole, and simmer over low heat for 15 minutes, or until the vegetables are soft but not brown. Add the tripe, beans, tomatoes, garlic, oregano, salt, pepper, and chicken stock and, stirring frequently, bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 1 hour. Then stir in the spinach, potatoes and tomato paste, and continue to simmer for about 20 minutes longer, or until the beans and potatoes are tender but not falling apart. Taste for seasoning and serve at once from a heated tureen or soup plates.
Combine soup mix, crumbs and pepper in a paper bag. Shake chicken, a few pieces at a time, in mixture to coat well. Butter a large baking pan and place chicken in a single layer, not touching. Bake at 350 degrees for 30 minutes. Remove pan, shake pan to loosen chicken. Turn over and return to oven. Continue baking another 30 minutes or until chicken is tender and nicely browned. As this chicken is without any sauce, it goes well with something like scalloped potatoes, or mac and cheese.
Slash the skin on the chicken thighs 2-3 times. Mix the marinade ingredients in a large bowl. Toss the chicken in the marinade until completely coated and cover and chill for 1/2 - 8 hours. When you are ready to cook, heat the oven to 350°F Place the chicken in a shallow roasting tin in one layer and pour over the marinade. Bake for 35-40 minutes. Drizzle with the honey and place under a medium broiler and cook for 3 more mins until the skin is golden and crisp. Place the chicken on a serveing plate and tip all the cooking juices into a small saucepan, pouring off any excess fat. Over a medium heat, bubble down the juices until thick and syrupy. Drizzle over the chicken and serve.
In a bowl combine first 4 dry ingredients. Stir in rest of dry ingredients; mixing to coat. In another bowl mix together the wet mix ingredients. Add wet mix ingredients to dry ingredients until just combined. Spoon batter into prepared pans and bake at 400°F for 15-20 minutes or until tests clean. Makes 12. These muffins freeze well.
Combine 1st (5) ingredients. Spread on both sides of the brisket. Cover and chill 8 hours. Soak wood chunks in water for 1 hour. Place meat on smoker, pour remaining marinade over meat. Cook 5 hours.
Heat 1Tsp oil in skillet. Saute onion, garlic, green pepper until almost tender. Add seasonings and cook another 2 minutes. Set aside. Cut chicken in narrow strips; saute in remaining oil until cooked. Add chicken broth cooked vegetables, tomato and 1/4 Cup salsa. Mix well. Heat flour tortillas in microwave. Spoon some chicken mixture on individual tortillas; add cheese and heat 2 minutes in microwave. Serve with chopped avocado, sour cream and extra salsa. Tip: Prepare one fajita at a time and serve piping hot. Woderful served with Guacamole.
Preheat oven to 350 degrees Fahrenheit. Place a 1-quart capacity au gratin dish or other casserole on a baking sheet and set aside. In a large skillet over medium-high heat, saute the beef and onion until the beef is no longer pink. Stir frequently to prevent sticking. Season with salt and pepper. Stir in the mushrooms, thyme and 2 tablespoons flour. When the flour is all stirred in, add the Worcestershire sauce and deglaze the pan with the chicken stock, bring mixture to a boil, then simmer 10 minutes, stirring occasionally. Meanwhile, make the dumpling topping by putting the 2/3 cup flour, 1/2 teaspoon baking powder and 1/2 teaspoon salt in a mixing bowl and rub in the lard. Stir in the milk and thyme. Set aside. When the filling has simmered 10 minutes, transfer it to the au gratin dish and top with rounded tablespoonfuls of topping. Bake in the middle of the oven about 25 minutes, or until dumplings are cooked through.
Rinse, drain and set aside the lentils. Put the water and shallot in a saucepan over medium heat and bring to a boil. Add garlic, bay leaf, and lentils. Reduce heat and simmer for 15 minutes, uncovered. Do not overcook, the lentils should have a crunch. Drain the lentils, discarding the shallot, garlic and the bay leaf. For the dressing, combine the ingredients in a small bowl and whisk to blend. Mix the lentils, sprouts and the watercress in a salad bowl. Add the dressing and toss to combine. Cover and refrigerate the salad for 2 to 3 hours before serving.
Beat butter, sugar, pudding and egg. Mix well. Add flour, baking soda, ginger and cinnamon. Roll out and cut with cookie cutter. Bake @ 350* for 10-12 minutes. Makes 4-5 doxen depending on the size of cookies.
Preheat oven to 325. Lightly grease a 13 X 9 pan. Beat the eggs in a mixing bowl until light-colored and thick. Add teh sugar, beating until glossy and thick. Add vanilla and butter, beating to combine. Stir in the flour and salt. Scrape down beater and sides of bowl to incorporate. Set aside 1 1/2 cups batter. Stir together the coffee crystals and cream and add to the remaining batter. Spread the coffee batter into prepared pan. Spoon the reserved batter over and then run a knife through the two batter to marble them. Sprinkle with nuts. Bake 20-25 minutes or until the center is set. Cool before cutting.
Preheat oven to 450 degrees. Squeeze the juice from 4 limes. Chop 1 bunch of cilantro and the 2 jalapenos, if using. Put them in a zip lock bag along with the boneless, skinless chicken thighs. Marinate for at least 2 hours. Meanwhile, fry the bacon strips until crispy and set aside to drain and cool. Once cooled, crumble them and set aside. Also, go ahead and take the corn off of the cobs (it will be one cob per foil pack) and chop the remaining bunch of cilantro. After the chicken has marinated, take it out sprinkle with salt and pepper and set it aside. Take 1 sheet of Reynold's Wrap aluminum foil place the corn of one cob, then a heaping Tablespoon of black beans, 1/4 of the chopped cilantro, a sprinkle of the bacon, one piece of chicken, a sprinkle of Monterrey Jack cheese, then end with the juice of 1/2 a lime over it all. Wrap it up by bringing up the sides and folding it over twice. Place on cookie sheet in case the juices run out! Repeat with the remaining three pieces of chicken. Place it in the oven for 20-25 minutes.
Preheat oven to 350°F Peel vegetables and chop into bite-sized pieces. Put in a pan of boiling water and boil for 10 minutes. Drain and set aside. In a small bowl, mix lemon pepper, dried parsley, dried tarragon leaves, salt, and panko bread crumbs. Stir. Pour lemon juice and olive oil over vegetables. Stir gently. Then sprinkle in half of bread crumb/spice mixture, and stir. Sprinkle in the rest and stir again. Pour into a 9x12 pan that has been coated with olive oil. Bake at 350F for 15 minutes, then serve.
Preheat oven to 325°F. Shuck ears of corn; rinse to remove silks; place on paper towels to drain. Using an angel food cake pan and electric knife, stand each ear on tube part of pan and cut corn off cob. Your cuttings will fall neatly into the pan. As the cake pan fills, empty into large roaster pan. Season with salt and pepper to your taste. Cube butter and distribute onto corn in roaster pan. Pour half and half throughout corn. Roast for 1 hour, stirring gently every 15 minutes. Allow to cool for half an hour. Label freezer bags with contents, quantity and date. Ladle into bags at portions suitable for your personal use. Stack neatly in freezer for later use.
Note: For dried fruits, use only nectarines, peaches, pears, apricots or apples; do not use figs, dates or raisins. In a medium bowl, combine dried fruits and 2/3 cup Grand Marnier; let stand several hours or overnight. Preheat oven to 325°F. Line a 9-inch springform pan with a round of waxed paper cut to fit the bottom; butter bottom and sides of pan, dust with flour, then tap out excess flour; set aside. To make batter, in a large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla, orange zest and cinnamon. Add white chocolate and beat until mixture is light and fluffy, 3 to 4 minutes. Add 1 cup flour and beat until well blended. Add remaining 2 tablespoons flour and 1 1/2 cups chopped pecans to fruit mixture and toss to coat well. Add to batter and mix thoroughly. Turn batter into prepared pan and smooth top. Set springform pan in a larger baking pan and add enough hot water to reach 1 inch up side of springform pan. Bake 1 hour and 20 to 30 minutes, until a cake tester inserted in center of cake comes out clean; if top is browning too quickly, cover springform with foil the last 1/2 hour of baking. Remove springform pan from water bath. Sprinkle remaining 1/3 cup Grand Marnier over top of cake and let cool in pan. When completely cool, run a sharp knife around edges of pan to loosen cake. Remove springform side of pan. Carefully remove cake from bottom of pan; peel off wax paper. Wrap cake in plastic wrap, then wrap in foil. Refrigerate at least 2 to 3 days or up to 2 weeks before serving. For longer storage, freeze cake. Do not frost at this time. To make the white chocolate topping, in a 1 quart glass bowl, heat cream in a microwave oven on high 30-45 seconds, or until very hot. Stir in white chocolate, mixing well. Return to microwave and heat on medium for 30 to 60 seconds, or until chocolate is melted when stirred. Stir in Grand Marnier. Cover and refrigerate until glaze thickens to spreading consistency. An hour before serving time, unwrap cake and frost evenly with White Chocolate Topping. Garnish edge of top of cake with apricot halves. Sprinkle additional chopped pecans over center of cake. Return to refrigerator until serving time.
Preheat oven to 350&deg;F. Mix butter and sugar. Add egg and vanilla to mixture (you can use an electrical mixer for this). Add flour, salt and chocolate chips (if there is a lot of flour left over, use your hands to mix it in.) If the dough is too wet add a bit more flour. Add the blue food colouring. Mold the dough into little balls and place evenly on a UNGREASED cookie sheet (far enough so they don't bake together). Put them in the oven for 8-12 minutes. When finished baking, put them on a cooling rack and enjoy!
Drain sauerkraut and squeeze out most of the liquid. Combine the chopped vegetables with the the well drained sauerkraut. Mix oil, vinegar, and caraway seed together. Combine with the sauerkraut and vegetables. Refrigerate 24 hours. Garnish with cherry tomatoes cut in half placed cut side down.
Rinse the romaine, tear it into bite-sized pieces, and place it in a salad bowl. Arrange the other vegetables attractively over the romaine, topping with the feta, parsley, olives, and capers. Combine the salad dressing ingredients. Drizzle the dressing over the salad.
Blend white and brown sugars, chopped chocolate, butter, eggs, molasses and vanilla. Stir in flour, salt, baking powder, cinnamon, ginger, cloves and allspice. Stir into a stiff dough. Dough will be fairly dry. Roll out to a thickness of 1/2 inch and cut into preferred shapes. Preheat oven to 350F and bake on a cookie sheet for about 25 minutes (this biscotti is only baked once). Let cookies cool, then dip into melted white chocolate.
Blend all ingredients in blender or food processor until ginger is completely minced. Pour over salad. Makes almost a pint of dressing. Keeps very well in the fridge.
If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank. Put 2 tablespoons water into the crock-pot and place the lamb inside. Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb. Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb. Cook on high for at least 6 hours and up to 8 hours - YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings - it falls off the bone and is moist and tender. About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface. Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half - you now have the most wonderful gravy or sauce to serve alongside the lamb! Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!
Melt butter in 15x2 x 10 x 1 baking pan (jelly roll pan) Combine Bisquick and corn and sugar; stir until soft dough is formed. Knead about 15 strokes on lightly floured surface. Roll to 6 x 10 rectangle. Cut into 3 x 1 strips. (A pizza cutter works well here). Roll each in melted butter in pan and arrange in single layer. Bake in a 450 oven for 10 - 12 minutes. Cooking Tips: Can drop by teaspoons on pan to make 36 small biscuits, but watch the baking time.
Add 2 cups water and salt to taste to a 1 quart saucepan; bring to a boil. Add in the rice; stir. Cover and change heat to low setting. Simmer 15-20 minutes or until done. While the rice is cooking, cook bacon in a skillet over medium heat for 3-4 minutes or until crisp. Transfer to paper towel lined plates to drain; crumble and set aside; set aside skillet with bacon grease. Drain the black-eye peas then put them in a mixing bowl. Reheat the skillet with bacon grease over medium heat; saute/stir the onion 3-4 minutes or until soft and lightly brown. Add in the salad dressing, brown sugar, and 1/4 cup water; bring to a boil and scrape bottom of pan with a wooden spoon to loosen any bits of bacon. Let reduce for 4-5 minutes. Pour the dressing over the black-eye peas; toss to coat. Cover and refrigerate until time to serve. Fluff cooked rice and transfer to a serving platter. Spoon the black-eyed pea mixture on top of the rice. Arrange spinach and cherry tomatoes arount the peas/rice. Sprinkle crumbled bacon over the top.
Combine corn, green pepper, squash and onion in a baking pan. Drizzle olive oil over vegetables and season with salt and pepper, toss to coat. Roast in 425 degree F oven stirring once until tender and lightly browned, about 25 minutes. Allow to cool. Combine black beans, tomatoes, spices and lime juice in a large bowl. Add roasted vegetables. Cover and chill. Great with tortilla chips.
Position a rack in the center of the oven and preheat the oven to 400°. Lightly oil a baking sheet. Toss the squash with 1 tablespoon oil and spread on a rimmed baking sheet. Roast, stirring occasionally, until the squash is lightly browned and tender, about 25 minutes. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet or saucepan over med-high heat. Add the onion, bell pepper, garlic, and jalapeno and cook, stirring occasionally, until the onion is golden, about 8 minutes. Add the tomatoes, beans, zucchini, and cilantro and cook, stirring occasionally, until the zucchini is crisp-tender, about 5 minutes. Stir in the roasted squash and cook for 5 minutes more. Stir in the pumpkin seeds. Season with salt and pepper. Transfer to a mini-slow cooker and serve warm with tortilla chips.