HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350°F. Separate skin from the body of the chicken. In a bowl, mix olive oil, oregano, basil and salt. Rub 3/4 of the mixture between the skin and the meat of the chicken. Rub the rest into the skin. Put slices of lemon and cloves of garlic into the chicken. Stuff the bunch of the parsley into chicken's rear, stalk first, press it in firmly so that as much parsley as possible would get inside. You will still have a healthy bunch of leaves outside, that's fine. Pour the sea salt onto the cooking sheet, spread evenly, like sand on the beach. Place the chicken on the salt (with the back downwards). Bake for about one hour or until the skin is nicely crispy.
Heat oven to 400°F In bowl, combine hash, eggs, onion, relish and 2 tablespoons dry bread crumbs. Sprinkle remaining bread crumbs inside four, 10 ounce, buttered, custard cups. Divide corned beef mixture among dishes; packing down firmly. Bake 20-25 minutes or until hot. Let stand 5 minutes before serving. Unmold onto serving plates. Serves 4.
In a mixing bowl, combine the sugar, flour, cocoa powder, eggs, melted butter, and salt. Mix until just combined. Pour into a greased 9x13 baking pan. Bake in a preheated oven, 350, for about 30 minutes. Allow brownies to cool completely. Meanwhile, combine the peanut butter, powdered sugar, butter, and milk in a bowl. Once brownies are cooled, spread the frosting on to the brownies to desired thickness. Sprinkle Reese's pieces on top of frosting. Drizzle the melted chocolate chips on top of the Reese's Pieces. Cut into desired size pieces and enjoy! Store in an airtight container!
Preheat oven to 350°F or 180°C Grease and flour a 9in square cake pan. Mix butter and sugars 10 seconds/speed 4 - or until combined. Add the egg replacer, soy milk, vanilla and pumpkin. Mix 10 seconds/speed 5. Scrape down. Mix 10 seconds/speed 5 again. Add the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix 10 seconds/speed 5. Scrape down. Mix 10 seconds/speed 5 again. Add the walnuts and stir in by hand - the Tmix will pulverize them! Spoon mixture into the prepared pan. Bake for 30-35 minutes, or until a cake tester comes out clean.
Mix all of the ingredients in a large bowl and whisk until smooth. Refrigerate until ready to serve. Serve chilled.
Position rack in bottom third of oven and preheat to 400°F. Butter 9x9x2-inch baking pan. Whisk 1 1/2 cups flour, cornmeal, sugar, baking powder, salt and baking soda in large bowl to blend. Combine mozzarella cubes and remaining 1 tablespoon flour in small bowl; toss to coat. Whisk buttermilk, eggs, olive oil and chopped Italian parsley in medium bowl to blend. Add buttermilk mixture to flour mixture and stir just to combine (don't over-mix). Sprinkle mozzarella cubes and diced tomatoes over batter; stir gently just to distribute evenly. Transfer batter to prepared pan. Bake cornbread until beginning to brown on top and tester inserted into center comes out clean, about 22 minutes. Transfer pan to rack. Cool bread 15 minutes. Cut into squares or wedges and serve warm.
Set oven to 350 degrees. Butter a 2-quart casserole dish (or larger). For the topping; in a bowl combine 3/4 cup flour plus 2 tablespoons flour, oats, both sugars and cinnamon; cut in the butter using a pastry blender (I just use my fingers!) until the mixture resembles small peas; set aside while making the fruit mixture (or refrigerate until ready to use). In a large bowl; toss the apples with FRESH blueberries, both sugars, cinnamon and nutmeg (if using frozen berries then add in later). Let the apple mixture sit out at room temperature for about 25 minutes. Place the apple/blueberry mixture into the prepared baking dish (if you are using frozen berries then add in now). Drizzle 2-3 tablespoons melted butter over the fruit mixture. Sprinkle the prepared topping mixture evenly over the top of the fruit mixture. Bake for about 35-40 minutes, or until the top is golden brown and the filling is bubbly. Serve warm with vanilla ice cream!
Preheat oven to 350-375 degrees, depending on how your oven bakes (it's different for everyone!). Melt chocolate and set aside to cool down a bit. Dissolve the coffee granules in the boiling water. When dissolved, stir in the cold water. Add the whiskey and set aside. In a large electric mixer, cream the butter, vanilla, and sugar. Add the eggs, one at a time, beating well after each addition. Add the chocolate. With the mixer on low, add the flour alternating with the coffee/whiskey mixture. ****The batter WILL BE THIN & RUNNY.**** Do NOT add more flour. Pour into two prepared loaf pans (I always make one small and one large-one to keep, one to give away.). Bake until a toothpick comes out clean, about an hour to an hour and a half. Cool. Sprinkle with powdered sugar when serving.
Preheat oven to 200*F. Put a large ovenproof serving platter in the oven to warm while preparing sandwiches. In a shallow bowl, or pie pan, whisk together the eggs and milk until well blended. Dip one side of 6 of the bread slices briefly into the egg mixture. Sprinkle the eggy sides of the bread with half ot the parsley and half of the thyme. Set the slices egg side down on a piece of parchment paper or foil. Top the dry side of the bread with the prosciutto and cheese. Dip 1 side of the ramianing 6 slices of bread into the egg mixture and set on top of the sandwiches, egg side up. Sprinkle with remaining herbs. Melt 2 TBs of the butter in a large skillet over medium high heat and cook 2 or 3 sandwiches until golden brown on the bottom and the cheese begins to melt, 3 to 4 minutes. Turn the sandwiches and cook until the second side is golden brown, the cheese is melted and the sandwiches are warmed through, another 3 to 4 minutes, adding a bit of butter to the skillet if need be. Transfer the sandwiches to the warm platter and Keep warm in the oven while cooking the remaining sandwiches. Cut the sandwiches in half and serve, passing the whole grain mustard seperately.
Rinse the asparagus and remove the bottom inch of the stem. Cut the tips into 2 inch pieces. Cut the remaining piece julienned. Set the asparagus aside. Bring a large pot of water to a boil, add salt. In a large nonstick skillet, saute the garlic, shallots and red pepper flakes in olive oil, until tender but not browned. Add the lemon juice and reduce by half. Drop the pasta and the asparagus tips into the boiling water. Cook until the pasta is ala dente, about 3 - 4 minutes. Drain for a few minutes and add to the pan. While the pasta is cooking add the remaining asparagus to the pan with the shallots and saute until they begin to wilt. Toss in the chives, the pasta and cook until the remaining water has evaporated. Season with salt and freshly ground pepper. Remove from heat and add the Parmesan cheese. Serve immediately. (When I make this a second time, I'm going to add a little lemon zest in step 7).
In a large family skillet with lid, heat oil on medium heat. Add onion, green onion and garlic; saute until soft. Add sausage and Creole seasoning. Once sausage is slightly brown, add Rotel and black beans. Stir until just combined. Pour chicken broth into measuring cup and add water to measure 2 cups. Add 1-cup rice and broth, water mixture to skillet. Stir until combined. Bring to a boil, cover and reduce heat to a simmer. Cook until rice is cooked through and mixture is thickened slightly.
Stir the sugar into the coffee until dissolved. Mix in the evaporated milk and cream. Pour into coffee cups and scatter 4 or 5 coffee beans on top of each. Freeze for several hours until frozen solid. About 1 hour before serving, transfer to the fridge.
In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas. Saute the onion in the bacon drippings until tender. Add the peas, diced tomatoes w/ green chiles, salt, chili powder, pepper and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Watch your peas closely and add additional water, if necessary. Serve garnished with crumbled bacon.
Place the water and stock powder in a saucepan and bring to the boil. Remove from the heat. Stir in the couscous using a fork, then cover the pan and stand for 2 minutes. Add the butter, parsley and lemon rind. Stir with a fork until well combined and serve.
Preheat oven to 350 degrees. Preparing Toppings: Arrange bacon on a aluminum foil lined cookie sheet. Place each chicken breast between sheets of parchment paper and tenderize/flatten with a mallet or small sauce pan. Move chicken to a baking pan, drizzle each breast with 1 tbsp olive oil, coating both sides. Salt and pepper to your own taste or use a premixed seasoning. Place bacon and chicken in the oven. Bake bacon for 10-12 minutes or until crisp enough to crumble. Bake chicken for 25-30 minutes or until cooked through and no longer pink in the center. While the bacon and chicken bake, heat the remaining 2 tbsp olive oil in a skillet over medium high heat. Halve and slice the onion and mince the garlic. Add to the skillet once the oil has heated (shimmering). Cook onions and garlic until the onions have begun to turn translucent. Remove to a bowl. Chop the asparagus into 1 inch pieces, set aside. (You only need to use the top two inches, discard the rest). When the bacon is cooked, move to a paper towel for a minute or two to drain any excess grease. Crumble/break apart each piece and set aside. When the chicken is cooked, remove from oven and let rest for 5-10 minutes or until cool enough to handle. Move to a cutting board and slice into bite size pieces. Increase oven heat to 400. Assembling Pizza: Place two flatbreads per cookie sheet. Coat with a thin layer of pizza sauce. Place 1/4 of the chicken, onion mixture, bacon and asparagus on each flatbread. Top each with 1/2 cup mozzarella cheese. Bake at 400 for 7-8 minutes or until the flatbread is crispy and the cheese melted.
Boil noodles according to directions. Chop Spam into small cubes. Chop Velvetta into small cubes. Mix cream of mushroom and cream of chicken with Spam. Mix all of the ingredients in an 11x13 dish and bake at 275° for 10 minutes.
Preheat oven to 400 degrees F. Mix all of the ingredients together in a bowl, except for the pie crust, of course! (An oil pastry does work best--or phyllo can be used instead.). Put the bottom crust in a 10" pie pan, fill with the beef and rice mixture, and top with the top crust, crimping the edge. Bake for 45 minutes or until the top crust is golden. Let cool for a few minutes and then serve!
In 3 1/2 to 4-quart slow cooker, mix all ingredients except shredded cheese blend and tortilla chips. Cover; cook on low heat setting 3-4 hours, stirring after 2 hours, until cheese is melted. Scrape down side of slow cooker with rubber spatula to help prevent edge of dip from scorching. Sprinkle with shredded cheese blend. Serve with tortilla chips. You can keep dip on low heat setting up to 2 hours.
Sift flour and add baking powder, and salt. In separate bowl, Beat eggs and add milk and oil. Blend liquid mixture into dry, beat well until smooth. Drop diced chicken into batter. Spoon out and place in deep fryer or pot of hot grease over stove burner. Fry until golden brown. Remove and place in bowl lined with paper towel to soak up excess grease.
For slaw, in small bowl, whisk mayo, lime juice and zest, and honey. In medium bowl, combine slaw or cabbage, mango, carrot, cucumber, onion and cilantro. Toss well. Add mayo mixture. Toss until well-mixed. Refrigerate until ready to use. For guacamole, in bowl, combine avocado, garlic, onion, lemon, salt and hot sauce. Mash roughly with fork. If needed, place plastic wrap directly on surface and refrigerate for up to several hours until ready to use. For cod tacos, put flour in shallow bowl. Season with salt and pepper. In second bowl, whisk eggs and milk. Put cereal in food processor. Process into fine crumbs. Place in shallow bowl. Put cod pieces in flour, tossing to coat. Dip in egg mixture, shaking off excess. Put in cereal crumbs; toss until well-coated. Transfer to clean plate. In large cast-iron skillet, heat 1-inch (2.5-cm) oil over medium-high. Add cod. Cook, turning once, until outside is golden and inside is just cooked through, about 1 to 2 minutes depending on thickness of your pieces. Drain on paper towels. To assemble tacos, lay each tortilla on plate. Top with small pile slaw, dollop guacamole and about 3 pieces cod.
Bring a large pot of water to a boil for the egg noodles. Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper. Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off. Preheat broiler to high. While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce. Lightly cover a casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.
Cream the butter and sugar together very well. In a separate bowl mix together the flour, baking soda and salt, then add to the wet, don't mix it together yet. Beat the eggs together well then add to the wet/dry and mix together very well. Add in the vanilla and milk and mix again. Then take and split your vanilla bean and scrape the seeds out and mix into the batter. I think this will make two 8 inch cakes, I used a 14 inch pan. Bake at 350 until toothpick come out clean.
DIRECTIONS. 1. Preheat oven to 375 degrees F. Spray a shallow pan or baking sheet with cooking spray. Place fish fillets into the prepared pan. 2. Heat margarine in a saucepan over medium heat. Mix lemon juice, cayenne pepper, garlic, ginger powder, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Apply seasoned butter mix over filletts and ake in the preheated oven until fish flakes easily with a fork, about 12 to 15 minutes. This fish goes great with rice or flavored cousous. I suggest using Side Mates Pearl Couscous. A delicious combination. 3. ENJOY!
Preheat oven to 350°F. In a large bowl, using an electric mixer on medium speed, cream the butter, powdered sugar, and vanilla until light and fluffy; scrape down sides of bowl as needed. Reduce mixer speed to low; gradually blend in the flour, cornstarch, and salt; blend well. Gently stir in the chocolate chips. Pat dough into an ungreased 15x10x1" jelly-roll pan; sprinkle with sugar. Bake 15-20 minutes, or until edges are pale golden. Immediately cut into strips, diamonds, or squares; remove from pan when cool. Store airtight.
Preheat oven to 400°F Grease or line a 10x15 - inch jelly roll pan with parchment paper. CRUST: In a medium mixing bowl, combine flour and salt. Cut in shortening using pastry blender or 2 knives until all flour is blended in to form pea-size chunks. Sprinkle with water, 1 tablespoons at a time. Toss lightly with fork until dough forms ball. Roll dough on a lightly floured surface to fit jelly-roll pan. Place dough in prepared pan, folding edges under. Flute edges. Prick crust with fork. FILLING: Sprinkle cheese, ham, onions, parsley and red peppers evenly over crust. In a medium bowl beat eggs, milk, salt and pepper. Pour over filled crust. Bake in preheated oven 35 minutes or until set. Cool 5-10 minutes. Cut into 2 x 1 1/2 inch pieces.
Place oil in a pan and use low to medium heat (a Teflon pan works best). Fry half the bean curd until golden brown, turn as needed and then remove to a serving plate. Fry and remove the balance of the bean curd. Place the sliced scallions and peppers on top of the fried bean curd. In the wok with a little oil remaining, add sesame seeds (option) fry briefly. Then add the stock, soy sauce, sesame oil. Stir once until heated and then pour over the tofu in the serving plate. Enjoy! Note: Do not use soft or silken tofu.
Mix and combine dry ingredients. Rub the pork rib on all sides with dry mixture, let it sit for 15 minutes. In the meantime, heat an uncovered deep roasting pan (just a little bit bigger than the rib roast) in the oven preheated to 250°C Rub the meat with olive oil, place in a hot pan and bake, uncovered, for about 30 minutes until a golden-brown crust forms. Remove from the oven and from the baking pan, and reduce oven temperature to 150°C. Spread apple and onion slices on the bottom of the pan, add cider. Place the rib roast on apples and onions, tightly cover with a lid and bake for about 2 hours. Check, once or twice that there is enough liquid to prevent apples and onions from burning. When done, let the rib roast rest for 15 minutes, then gently pull apart with a fork (or fingers) from the bone and serve with the apple and onion sauce and mashed potatoes.
1. Warm a pan over medium heat and coat with cooking spray. 2. In a bowl, combine first 5 ingredients and shape mixture into 4 patties. Place in pan, cover, and cook for 7 minutes. Uncover, flip, and cook for 5 more minutes. 3. In another bowl, combine lemon juice with yogurt. Set aside. 4. Serve burgers on rolls, topped with yogurt sauce, spinach, and cucumber.
Put the orange juice, oil and vanilla extract into a large bowl. In a separate bowl, mix the dry ingredients, then add to the orange juice mixture until a soft dough forms. Break off pieces of the dough and roll into 1 1/2 inch balls. Place on an ungreased cookie sheet, and press one date into the center of each cookie. Bake at 350 degrees for 20 to 25 minutes. Remove from the oven and let cool. After the cookies have cooled, spread the crushed walnuts out on a plate. Mix together the water, sugar and lemon juice in a small saucepan and bring just to a boil over the stove. Dip each cookie into the syrup, then press the bottom of the cookie into the walnuts. Repeat until all the cookies are done.
Grease a 9 x 13 pan and preheat oven to 375 degrees. Layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers. Cover and bake for 45 minutes. Uncover and bake for another 5 minutes or until bubbly.
In a large pot, heat olive oil and fry sliced onions and leek until glassy. Add pumpkin cubes, continue frying for 2-3 minutes, add salt, pepper and spices and again continue frying for 1-2 minutes. Add Ouzo and some stock or water just so the vegetables don't burn, and simmer until vegetables are tender, about 30-40 minutes. Remove from stove and puree the vegetables, then add the rest of the water or stock and heat near boiling point, stirring constantly. Add yoghurt, stirring, heat through (don't boil!) and add more salt and pepper to taste, if necessary. For garnish fry the red onion slices with some olive oil until glassy. Serve soup with fried onions and chopped parsley.
Slice cabbage in large stripes. Put bacon grease in large skillet. Place cabbage and remaining ingredients in skillet. Cover and cook until cabbage is tender, about 1 hour.
Place the first 7 ingredients in a mixer, mixing till blended. Stir in the remaing ingredients. Spoon on to a parchment lined cookie sheet pan. Bake in a preheated 350 degree oven for 15-20 minutes. Remove and let set for 5 minutes.
Preheat oven to 350°F. Line the bottom of a 10" x 15" x 1" jelly roll pan with waxed paper. Butter the waxed paper. Grind walnuts in food processor. Put into a bowl. Add flour and cocoa, stir to combine. Set aside. Beat egg whites, salt and cream of tartar to soft peaks. Gradually add 1/3 cup sugar. In another bowl, beat egg yolks (no need to wash beaters), remaining sugar and vanilla until thick. Pour yolk mixture over whites, fold gently together. Gradually fold in walnut mixture. Scrape into prepared pan. Gently spread to fill pan. Bake 20 minutes, or until top springs back when pressed gently. Sprinkle a tea towel thickly with powdered sugar. Invert cake onto the towel, peel off the waxed paper. If edges of cake are crusty, trim them off, so it will roll easily. From a long side, roll up cake loosely in towel. (You want the cake to be long when it's rolled). Allow it to cool completely. Unroll, spread with filling. Roll it up again, transfer to serving platter and pour glaze over roll. To prepare filling:. Combine flour and milk in a small saucepan. Stirring constantly, bring to a boil. Cook and stir until thick. Remove from heat and cool to room temperature. In a mixing bowl, cream shortening, butter, sugar, salt and vanilla until sugar dissolves, about 5 minutes. Scrape down the bowl frequently. Add the flour and milk mixture. Beat until fluffy. Stir in candied cherries. To prepare glaze:. Stir together cocoa, melted butter and boiling water until cocoa dissolves. Stir in corn syrup and powdered sugar.
In medium bowl, combine all ingredients. Toss lightly to coat evenly. Cover and refrigerate at least 2 hours.
This is a very simple yet delicious rice casserole. Place the ingredients in a pre-sprayed or greased casserole dish. If you like you can add frozen vegetables (I prefer peas or corn) in the last 15 minutes of cooking. Bake at 350 for approximately 45 minutes to 1 hour, stirring a few times.
Heat bullion in large pot. Mash avocados together with mayo. Add avocado mixture to bullion. Heat to boiling. Turn heat down to a low-medium flame. Add remaining ingredients and heat for 20 minutes, stirring occasionally.
Coat chicken with flour. Put butter in 13x9 baking pan; add chicken. Bake at 375* for 40 minutes, turning once. Remove pan from oven; reduce temperature to 325*. Spoon excess fat from chicken. Mix milk with remaining ingredients until smooth. Pour over chicken. Bake an additional 15 minutes, until bubbly.
Mix together all of the sauce ingredients and set aside. Cut chicken into 1/2" cubes and dust pieces with cornstarch. Dry fry chicken in batches until golden brown. Drain on paper towels. Heat 1 tbsp oil in pan and stir fry onion for a few minutes, then add the peas and carrots and stir fry for another few minutes. Add sauce mixture to the veggies and heat until warm, then add the chicken and fully coat with the sauce. Serve with rice. Enjoy and thank Bobby for this great recipe!