HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove wrappers and cut cheese in half to give you 24 pieces. Freeze cheese until hard and frozen, about 30 minutes. In three separate shallow dishes, place egg, flour and breadcrumbs, each in their own dish. Whisk egg. To breadcrumbs dish, add panko, parmesan and parsley. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. Dip frozen cheese sticks in flour, shaking off excess, then into the egg, then coat with the crumbs. Repeat for each cheese stick, placing them on the lined baking sheet. Freeze on sheet at least 15 minutes, or until ready to bake (this is a must or they will melt before the crumbs get golden). When ready to bake, preheat oven to 400 degrees F. Arrange oven rack in the bottom third of your oven. Bake 4 to 5 minutes, turn sticks over, and bake an additional 4-5 minutes, watching sticks closely so they don't melt. Serve hot with marinara sauce or Ranch dressing for dipping. Adapted by The Comfort of Cooking from SkinnyTaste.
Preheat oven to 400. Using a cupcake tin, place aluminum foil strips into each cupcake cup so that the ends are sticking out (this will help for pulling pies out of pan). Spray with baking spray. Roll out cold pie dough. Using '1 cup' size measuring cup, cut out 24 circles. Press dough circles into cup. In a large bowl mix diced apples and juice of 1/2 lemon. Add sugars, flour, spices, and apple butter. In another bowl, with a pastry blender if a fork, mix flour, both sugars and butter until coarsely crumbled. Fill each pie dough with apples to top. Sprinkle topping evenly over apples. Bake for 30-35 minutes or until. Let cool completely before serving for pie to set.
In a bowl combine flour, baking powder, salt, herbs and chili powder. In another bowl combine milk and 2 tbs of oil. Add to the dry ingredients and mix into a dough. If it is too dry add the 3rd tbs of oil. Turn out onto a lightly floured surface and knead into a soft dough. Either pat it down into a rectangle or roll it out. It should be about 1 cm/0.5 inches thick. Spread with the cheese and roll up starting on the longer end. Slice into 10 slices and place on a paper-lined baking sheet. Pat down gently. Bake in the preheated oven at 200°C/400°F for about 15 minutes.
In a large bowl, stir mayo, sour cream, vinegar, mustard, sugar, salt and pepper. Add turnips and mix well. Refrigerate 6 hours.
Mix chicken broth, frozen broccoli and tomatoes and chilies together. Simmer for 25 minutes or until veggies are tender. Cube Velveeta and put into soup pot. Simmer just until cheese is melted. This recipe freezes and refrigerates well. I make a large recipe at the beginning of the week and use it to snack on when I'm in danger of breaking my diet. I can have a large bowl and some crusty bread with it and still be under 5 points.
Preheat oven to 350°F Grease and flour 13x9x2 inch pan. For crust and topping, combine cake mix, oats, walnuts and melted margarine in large bowl. Sprinkle half the mixture into pan. For filling, combine apples, raisins, water, sugar, cinnamon and nutmeg in large saucepan. Stir occasionnally over low heat for 10 minutes. Spread filling over crust in pan. Sprinkle remaining topping mixture over filling. Bake at 350F for 35 minutes or until lightly browned. Serve warm or at room temperature.
In a quart jar, add apple, cinnamon sticks, 1 cup sugar, and vodka. Seal jar tightly, and place in a dry, dark place for about 2 weeks. After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the apples, getting as much juice from them as possible. In a fresh quart jar, add the second cup of sugar, the glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved. Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
Preheat the oven to 140C/120C Fan/Gas 1. Wash one medium or two small jam jars, then rinse well and put in the oven to sterilise them - or place them in a dishwasher and run through on a very hot cycle. Beat two eggs, plus two yolks, together in a large bowl. Stir in the caster sugar, orange zest and juice, lemon juice and butter. Put the bowl over a pan of simmering water, making sure it doesn't touch the water. Stir with a wooden spoon until the mixture is thick enough to coat the back of the spoon. Run your finger down the back of the spoon - if it leaves a path, the curd is ready. Pour into the jars and cover. Store in the fridge, where it will keep for up to three weeks.
Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray. In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Saute until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes. Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika. Bake for 20 -25 minutes, or until fish flakes easily with a fork.
Preheat the boiler. Brush the fish with 1 tablespoons of the oil, season with salt and pepper and place under the broiler for 5 minutes per side or until the fish flakes readily with a fork. Meanwhile, make the sauce by heating the remaining 1 tablespoons of olive oil in a frying pan. Add green onions and cook until translucent but not browned. Add dill and tomato halves. Cook until tomatoes are just soft and releasing a little juice. Season with salt and pepper to taste and serve spooned over the fish.
Mix all ingredients. With hands shape into 2 or 2 1/2 inch diameter rounds, about 1/4 inch (1 cm) thick. Fry in hot oil. Drain excess fat and place on absorbent paper. Let cool a bit. Split horizontally carefully ( though not completely), so that filling doesn't slip out. Fill with favorite Mexican dish filling and enjoy. Some filling suggestions: refried beans and cheese with chipotle, mashed or cubed potatoes with dried chorizo, Mexican ground meat hash, shredded chicken or pork with thick salsa, etc.
Preheat oven to 325°F. In medium bowl, combine all the ingredients. Shape dough into 1-inch balls and place on ungreased baking sheets, arrange cookies 2- inches apart. With fork, gently flatten cookie and press criss-cross pattern into top. Bake 8-10 minutes or until lightly browned and slightly puffed. Immediately top, if desired with sprinkles, chocolate chips or chocolate candies. Cool completely before removing from baking sheets. Note: You can put the sprinkles on the cookies before baking them.
In a big skillet, melt the butter over medium-high heat. Whisk the flour in gradually until the mixture is smooth. Cook and whisk continually for 2 minutes. Add in salt, pepper, cayenne, and garlic; stir to combine. Gradually whisk in half-and-half and milk. Cook and whisk continually for 8-10 minutes or until mixture is thickened. Add in half of the sharp cheddar cheese; stir. Add in all of the extra-sharp cheddar cheese; stir until smooth. Take skillet off stove burner. Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish. Sprinkle with the remaining sharp cheddar cheese. Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).
Remove the cauliflower stalks and cook the florets in hot water for five minutes. Drain and put into an ovenproof dish with the chopped mushrooms and green peppers mixed inches Heat the cream gently in a small pan, add the cheese, stirring frequently. When the cheese has melted, remove from the heat and mix in the whisky and oatmeal. Add salt and pepper to taste and the pinch of nutmeg. Pour over the cauliflower and sprinkle the chopped nuts on top. Bake in a pre-heated oven at 350F for 45 minutes. Serve immediately.
*Note: Make sure your chile powder is made from 100% chiles with no added spices like garlic and salt or it will ruin the flavor of your caramel corn. I nearly made this mistake once with Kroger chile powder but thankfully noticed it smelled more like prepared chili than plain hot chiles and sure enough, they had added the spices you would want in it if you were using it for chili (but not for your caramel corn!). Preheat oven to 200°F. Divide the popcorn into two large bowls or put in a large tub that allows ample room for stirring so that you'll have no trouble coating the popcorn when the caramel is ready. Sprinkle 1 cup nuts over each bowl of popcorn. Melt butter in a saucepan over medium heat. Stir in the remaining ingredients, except for the baking soda. Bring to a boil over medium heat, stirring constantly. Once it begins to boil, stop stirring and allow to boil for 5 minutes without stirring. Remove from heat and stir in the baking soda. Stir well and make sure that no lumps remain. Pour half of the caramel over each bowl (or all of it over just the one if you're using a tub) and stir each thoroughly, until the popcorn and nuts are pretty evenly coated. Pour into a large roaster pan or two jelly roll pans and bake for 1 hour, stirring every 15 minutes. Spread onto waxed paper to cool. Serve once it is dry or store in an airtight container.
In a medium pot, bring vegetable broth to a boil. Add mushrooms (all fresh or a combo of dried and fresh), peppercorns, bay leaves and the cinnamon stick. Reduce heat and simmer for 20 minutes, skimming off any foam that forms on the surface. Line a colander or sieve with cheesecloth (I use a coffee filter sometimes) and strain the consomme into another pot, pressing gently on the mushrooms with a spoon to extract as much of the liquid as possible. Discard mushrooms and spices. Reheat the consomme and season to taste with salt. Pour into bowls and garnish with a couple of tablespoons of cream per portion, sprinkle with cinnamon and serve.
Rinse chicken pieces, pat dry and place in a shallow dish for marinating. Pour buttermilk over chicken and marinate for 30 minutes, turning occasionally. Combine flour, salt, sage, paprika and pepper in paper bag. Add chicken and shake to cover. Dip chicken in egg and roll in breadcrumbs. Let stand for 15 minutes. Pour oil into large skillet to a depth of 1 inch and heat to 375°F or until water spatters when sprinkled on oil. Add chicken legs and thighs first. Fry until browned about 10-12 minutes before adding remaining pieces, frying another 10 minutes or until brown. Drain chicken on paper towels before serving.
Bring milk just to a boil and add beaten eggs and remaining ingredients. Whisk well. Pour into a buttered casserole dish and bake in a 350* preheated oven for 30 minutes. Enjoy.
Put a large pot of salted water on to boil. Heat the olive oil in a large skillet or saute pan over medium high heat. Cook the pancetta until it is crisp and brown, 2 minutes. Scoop the cooked pancetta out of the pan onto paper towels to drain. Set aside. In the same pan the pancetta was cooked, saute the onion, garlic and red pepper flakes until the garlic is golden brown, 1-2 minutes. Add the mushrooms and continue to cook over medium high heat until the mushrooms have browned and the onions are tender 4-6 minutes. Add the clams and wine and stir well. Simmer over medium high heat and remove the clams as they open. Discard any clams that have not opened after 4 minutes. Stir in the clam juice, tomato sauce, cream, salt and pepper. Bring the sauce to a boil then reduce the heat to medium and simmer to a sauce consistency, 10-12 minutes. Meanwhile, cook the pasta according to the directions on the package. Drain and return to the empty pot. Pour on the sauce, clams and crisp pancetta. Toss together over low heat until the pasta and sauce are well combined, 1-2 minutes. Stir in the chopped parsley and serve.
Bring a large pot of water to a boil; add about 1 Tbs. salt. In a large skillet, combine the butter and sage. Stir over low heat until the butter has melted. Add the cream and stock and bring to a boil; cook until the mixture lightly coats the back of a spoon, about 3 minute Season with salt and pepper. Remove the sauce from the heat but keep it warm. Meanwhile, cook the fettuccine until al dente, 10 to 12 minute With tongs, lift the pasta from the pot, let it drain for a moment over the boiling water, and then add it to the sauce in the skillet. (Alternatively, drain the pasta in a colander and add it to the sauce.) Cook gently on low for a few minutes for the pasta to absorb the sauce. Remove the pasta from the heat and stir in the grated cheese, and season amply with pepper. Serve in warmed bowls topped with the shaved ricotta.
Heat oven to 375. Add the sausage to a medium saute pan. Cook over medium-heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. Add the onion and red pepper to the saute pan and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes or until fragrant. Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and vegetables. Stir to combine. In a separate bowl, whisk together the eggs, milk, and black pepper until combined. Then add them to the hash brown mixture and stir to combine. Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10 to 15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve.
Beat eggs. Add sugar gradually beating until fluffy. Stir in remaninig ingredients. Place into an ungreased 2 qt casserole. I use a 9 x 9 pyrex pan. Bake in oven at 350 for 30 minutes. Remove from oven and stir well. Cool. Form into balls and roll in granulated sugar.
Fill a tall glass with ice and add 6 crushed mint leaves. Pour in 1/4 cup of Lemon Syrup and 1 cup of sparkling water. Garnish with a twist of lemon.
Cook potatoes, then add butter, salt, pepper and milk. Mash potatoes until smooth. Fold whipped cream and cheddar cheese together. Butter a 9x12 casserole dish. Line bottom of dish with the mashed potatoes. Spread cheese/cream mixture over the potato layer. Bake at 350 degrees for about 25 minutes, until golden brown. Let set 10 minutes after removing from oven and then serve. Note: Swiss cheese can be used instead of cheddar and it's still great.
Preheat oven to 375*F. On a cutting board, lay out one sheet of phyllo dough, brush with clarified butter and sprinkle evenly with Parmesan cheese (keep the remaining phyllo covered with a moistened tea towel). Place the other sheet of phyllo on top of the cheese and brush it with clarified butter. Using a sharp knife, cut the buttered phyllo sheets lengthwise into thirds (you will have three long srips, each about 3 inches wide and 18 inches long). Next, cut these strips crosswise into 1 1/2 inch rectangles. Wrap each rectangle lengthwise around a pencil or wooden skewer. Remove the pencil or skewer and place the rolls on a greased baking sheet. Continue this process until all of the phyllo has been rolled. Refrigerate the phyllo straws on the baking sheet for at least 10 minutes, or until they are firm. Bake about 9 minutes, until golden brown. Remove from the oven and, using a spatula, slip the straws onto paper towels to cool. The straws can be kept in a sealed tin for several days.
Peel the marrow, cut in half and scoop out the seeds. Cut into 2cm thick slices, then into chunks. Pile the flesh in the middle of a large square of kitchen foil (or baking paper). Add the corn. Dollop the butter on top, then add a generous grind of pepper and some salt. Pull the sides of the foil up around the veg and seal loosely. Bake at 220C/400F Gas Mark 6 for 30 minutes.
Season your Roast with Salt & Pepper, then place in the Crock Pot. Pour Dry Onion Soup over top the roast. Dice up your Veggies (Carrots, Celery, Onion, Potatoes) and add them to the Crock Pot surrounding the roast. (I like to add the potatoes last). Add the Garlic Powder and Minced Onion to the top, then add the water. Cook on Low for 8 hours. Remove the Roast and Veggies from the crock pot and place on a separate dish, then take a heat proof cup or measuring cup and scoop some of the liquid from the Crock pot and mix it with the cornstarch until well mixed. Then add to the rest of the crock pot and wisk to thicken into a nice gravy. Serve and Enjoy the super simple meal.
Adjust the oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Whisk the flour, salt, baking powder, and nutmeg together in a medium bowl; set aside. In a standing mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and mix until combined, about 30 seconds. Decrease the speed to low and slowly add the dry ingredients until combined, about 30 seconds. Mix in the oats and raisins until just incorporated. Divide the dough into 18 portions, each a generous 2 tablespoons, and roll them between your hands into balls about 2 inches in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake, switching and rotating the sheets halfway through the baking time, until the cookies turn golden brown around the edges, 22 to 25 minutes. Cool the cookies on the baking sheets for 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Preheat oven to 350 degrees. Grease muffin tin or line with paper cups. Combine the flour, cocoa, baking soda, baking powder, salt, chia seeds and flax seed in a large bowl. Make sure it is well mixed. In a small cup, combine the soy milk with the apple cider vinegar and set aside. Mash or process the bananas, then add oil, honey (or your preferred sweetener) and vanilla to the banana puree. Make a well in the flour mixture. Then pour in the banana mixture and the soy milk/vinegar. Stir until just combined. Use an ice cream scoop to fill the muffin cups about 3/4 full with batter. For garnish, toss a few chocolate chips on top of each muffin. Bake for around 20 minutes - or until done.
Brown the ground Turkey in a skillet. Once browned, add the Taco Seasoning Packet and the water. Use less water than instructed on the Seasoning Packet to compensate for the liquid in the Tomato Sauce. Dice the Red Onion, Tomato and Jalapeno. You will have extra onion. Spread one can of Tomato sauce on each crust. Add half of the seasoned Turkey to each pizza. Rinse the Black Beans in a colander under water to remove the bean juice. Add half the can of Beans to each pizza. Top the pizza with the Onion, Tomato and Pepper. Top with even portions of the Cheddar and Monterrey Jack Cheese on each pizza. Preheat the Troops BBQ Pizza Oven to 400 degrees F with the pizza stone in the oven. Cook each pizza on the pizza stone in the Troops BBQ Pizza Oven for 10-15 minutes, or until the crust is a golden brown. NOTE: It will take about 30 minutes for the charcoal to heat the Troops BBQ Pizza Oven to 400 degrees F. Plan this into the time it takes to make the recipe. While the recipe will also work in a conventional oven, you won't have the same smoke flavor that the pizza oven gives you.
Cream sugar and shortening together. Add beaten eggs. Mix and sift dry ingredients. Add alternately with milk to the first mixture. Mixture should be very soft. Form into a ball, place on a well floured board and roll to one-half inch thickness. Cut and fry in hot oil.
In a medium saucepan, combine the water and spices. Cover and bring to a boil over high heat. Immediately reduce the heat and simmer for 5 minutes. Remove from the heat and add the peppermint tea. Cover the pan and let steep for 3 to 5 minutes; the longer you leave it, the stronger the tea will be. Strain out the spices and tea. Serve immediately, letting each person add syrup and soy milk to their taste.
Coarsely grind the green tomatoes, onions, cabbage and peppers. Cover mixture with 1/2 cup of salt and let set overnight. In the morning, drain the salt covered mixture. Add the rest of the ingredients. Simmer mixture for 30 minutes. Pack in jars and seal.
Heat oven to 350 degrees. Place bread cubes in the bottom of a 2-quart casserole. Top with diced turkey and set aside. To make sauce: Melt butter in a large stockpot set over medium-low heat. Whisk in the flour, salt and pepper. Whisk hard to create a smooth, lump-free paste. Continue to cook and stir for about 5 minutes, or until flour barely begins to brown. Slowly whisk in half-and-half. Slowly whisk in heavy whipping cream. Slowly whisk in milk. Continue to cook and stir until mixture bubbles. Add cheese; remove from heat and stir until cheese is melted and mixture is smooth. Pour sauce over bread and turkey. Add topping before baking. To make topping: Sprinkle bacon and tomatoes on top of sauce. Top with shredded Parmesan cheese. Bake 20 to 25 minutes, or until the casserole is hot and bubbly.
Cake method: Preheat oven to 350°F. Grease and flour a 9x13 baking pan. Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl. Beat with electric beaters or mixer paddle for 2 minutes on medium speed. Pour the batter into the prepared pan. Bake in 350°F oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely; prepare icing in the meantime. -------. Icing Method: In a medium bowl, combine final three ingredients. Beat until smooth and fluffy. Ice completely cooled cake. Grab your own piece before anyone else knows it's done!
Mix the flour, pepper and salt together, season the roast with the flour mixture. Fry bacon till crisp in a heavy cast iron pot, remove bacon from pan and set aside. Wipe pot from most of the fat. Over high heat brown one side of roast. Flip then top with onions and garlic to brown the other side. About 4 minutes per side. Top with the bacon bits, cocoa chili blend, chipotle chili, raisins, peanut butter, parsley and cumin. Add the beer and add enough water to come about half way up the roast. You want to braise and not boil. Cover tightly and simmer gently over low heat on top of the range, or in a cast iron pot place in a preheated 325 degree oven, roughly 45 minutes per pound or until the beef is fork-tender. Or place the browned roast and remaining ingredients in your crock pot on low heat for 6-8 hours. The cooking liquid may be thickened with broken tortillas, flour, or cornstarch or reduced for gravy or sauce as desired. Garnish with parsley. Served over noodles, mashed potatoes or slice for an open faced sandwich.
Mix all ingredients together. Pour over 4, 6 to 8 ounce chicken breasts. Let marinade in refrigerator for 2 to 6 hours. Remove from marinade and discard. Grill chicken for approximately 5 to 6 minutes per side. Serve with rice or steamed vegetables.
Melt butter in a 12 inch nonstick skillet over medium-high heat, and cook carrots, red pepper, and broccoli stirring occasionally for 6 minutes or until tender crisp. Stir in garlic and cook for 30 seconds. Stir in parsley, heat through, and season with salt and pepper.
Bring sugar, water and grated orange rind to a boil over moderate heat. Cook syrup to 220 degrees on a candy termometer. Beat egg yolks until thick and lemon colored. Pour in syrup in a stream over egg yolks and beat until thick. Cool. Beat in Grand Marnier. Beat heavy cream until light shipped and fold into egg yolk mixture. Refrigerate. Meanwhile, fit souffle dish with a 6" band of silver foil. Double and grease to form a collar extending 2" above rim and secure with a string. (Press foil closely along rim to prevent leakage.) Spoon a 2" layer of custard into dish and top with half the cake cubes. Cover sponge cake cubes with another layer of custard and add remaining cake cubes. Top with remaining custard. Freeze for 6 hours. Serve with whipped cream flavored with Grand Marnier. Garnish with strawberries and/or raspberries.