HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 450°F Lightly spray a baking sheet with non-stick cooking spray. Arrange the potato wedges on one side, leaving enough room for the fillets, and spray them with the cooking spray. Bake in the preheated oven for 25 minutes, or until golden brown and tender. While the potatoes are baking, combine the flour, bread crumbs, and pepper in a shallow bowl. In another shallow bowl lightly beat the egg white. Dip the fish fillets in the egg white, then coat both sides with the flour mixture. Transfer to the baking sheet, alongside the potatoes, and continue to cook for 10 minutes more, or until the fillets are crisp and browned. Combine all the ingredients for the tartar sauce in a small bowl and mix well. Serve 1 tablespoon on each fish fillet.
Bring first 4 ingredients to a boil. In a cup combine cornstarch with water until smooth. Gradually add to honey mixture and bring to a boil. Boil 1 minute, stirring constantly.
Preheat oven to 325F . Grease an 8 by 8-inch pan. Melt butter, add brown sugar and blend. Add eggs, vanilla, dry ingredients and nuts. Pour into greased pan and bake for 40 minutes.
Mix cream cheese, powdered sugar,milk and peanut butter together. Fold in Cool Whip. Pour into pie crust. Chill Well (at least an hour). Sprinkle wih shaved chocolate (a Hershey's bar, chilled first, works well).
Cook tapioca until pearls become translucent (add tapioca to boiling water, lower heat to medium, watch for 15 minutes or more, stirring occasionally). Rinse tapioca in cool water (careful, it's sticky) and set aside. Prepare Jell-O using half of the water called for and refrigerate until stiff. Put the fruit (except bananas) and coconut into drink cooler (for party) or large bowl (to serve with a meal). Cut Jell-O into 1/2" squares. Add bananas, tapioca, and Jell-O to fruit mixture. Prepare ice cream by emptying container into a large bowl and smoothing into paste (i. e. use potato masher, hands, etc.) Scoop ice cream into fruit mixture. Cover fruit mixture with crushed ice. If using cooler, cover with lid. Wait 30 minutes and stir to combine all ingredients (including ice) well. Serve with ladle in paper cups with spoons. (lasts 5 hours in cooler--stir before each serving). Leftovers can be refrigerated for the next day.
Preheat oven to 300. In large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. Add brown sugar, baking powder and salt. Beat until combined. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with mixer and then combine the rest with a spoon. Stir in toffee pieces. Shape dough into 1 1/4 inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet and flatten slightly with bottom of a glass. Bake about 20 minutes or until edges are firm, but not brown. Cool completely on wire rack.
Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel -- Do not let burn; set aside. In a Dutch oven, add all ingredients except crawfish and green onions. Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender. Add roux, stirring occasionally and cook for 30 minutes. Add crawfish and green onions and cook for 10 minutes longer. Serve over a bed of rice.
Puree the mango in a food processor or blender. Add the orange and lime juices; process until smooth. Add the club soda and ice cubes; process just to blend and crush the ice. Serve at once.
Preheat the oven to 350°F (180°C). Line 12 standard muffin cups with paper liners. In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside. Sift the flour, baking powder, baking soda, and salt together into a bowl. Using the finest rasps of a hand held grater, grate the zest from the orange into the bowl. Set aside. In a large bowl, whisk together the eggs and granulated sugar until well combined. Whisk in the buttermilk and vanilla, then the dissolved cocoa. Whisk in the melted butter, then the dry ingredients. Using a tablespoon, divide the batter among the muffin cups filling each about half full. Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes. Let cool completely on a wire rack. Remove the cupcakes from the pan. To make the frosting, melt the chocolate in a double-boiler or in the microwave and let cool to room temperature. Meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes. Beat in the melted chocolate until combined. Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake. Refrigerate the cupcakes until 30 minutes before serving to set the frosting.
Set oven to 350 degrees. Grease a 13x9-inch baking pan. In a large bowl, sift together flour, sugar, baking powder, salt, and all three spices. Mix well; set aside. In another bowl, beat egg yolks, oil and water together. Stir in lemon juice, beat for 2 minutes. Gradually beat into dry ingredients, until smooth. In another small bowl, beat egg whites and cream of tartar until stiff, but not dry; Fold into batter, mix well (do not beat). Pour batter into buttered prepared baking pan. Bake 50-55 minutes, or until cake test done. TO MAKE ICING: In a saucepan, melt butter over medium heat and stir in flour and salt. Cook for 1 minute while stirring (do not brown butter). Stir in cream; cook until mixture thickens. Remove from heat and add in brown sugar, mix well. Let cool for 5 minutes. Add icing sugar and vanilla; mix well. Spread cake with caramel icing; serve immediately.
Preheat oven to 375 degrees F. Add pasta to salted boiling water and cook according to directions on the package (usually 7 minutes). Drain well. Meanwhile, heat milk in a small saucepan, but do not boil it. In a large pot, melt butter and add flour. Cook over low heat for 3 minutes, stirring with a whisk. While whisking, add in the hot milk and cook for another two minutes until thickened and smooth. Remove from heat. Add in the cheeses, salt to taste, pepper, and nutmeg. Add the cooked pasta and lobster and stir well. Spoon mixture into 6 individual serving-sized ramekins. Bake for 30 to 35 minutes until bubbly and the lightly browned on top.
Preheat oven to 450 F and grease or line with parchment a large baking sheet. Into a large bowl sift flour, baking powder, baking soda, sugar and salt. Cut in butter until it resembles meal. Stir in sage, bacon and cheddar until well distributed. Blend eggs with 2/3 cup buttermilk and stir into the dry ingredients with enough of the remaining buttermilk (and a few extra tbsp of buttermilk if needed) until the mixture just forms a dough (it will be just slightly sticky). Gather into a ball and knead very gently about 3 or 4 times (I do this right in the bowl). Divide dough into 3 approximately equal parts. Pat each part of dough into a thick circle about 1 1/4 to 1 1/2 inch thick on a lightly floured surface. With a sharp knife cut into 6 to 8 wedges. Place scones about 1 inch apart on prepared pan. Brush tops with a little cream or evaporated milk, this helps with browning and can be omitted if desired. Bake for about 10 to 12 minutes or until done and golden.
Preheat oven to 350°. Brown hamburger, onion, jalapeno and seasoning. Add beans and simmer for 15-20 minutes uncovered. Pour off any juice. To assemble: Place 2 hefty spoonfuls on one end of a tortilla. Cover the mixture with cheese - as much as you want. Roll up burrito style. Place on a cookie sheet, seam down. Make sure the burritos don't touch. Place the burritos in the oven and bake for 20 minutes, or until the tortillas are light brown and the cheese is bubbly. Serve with your favorite salsa. These are good hot or cold!
Combine first 8 ingredients in a large resealable plastic bag. Add the steaks; turn to coat in the marinade. Refrigerate for about 5 hours. Prepare grill or broiler. Remove meat from marinade, discard marinade. Grill meat to desired doneness. Serve immediately.
In a large skillet, if it isn't already, brown your ground beef and drain off excess fat. Add spaghetti sauce, 1 cup of water, onion, and uncooked macaroni to the beef in the skillet. Bring to a bowl, then cover and simmer for about 10 minutes OR until the macaroni is done to your liking. Take off heat and mix in shredded cheese. Stir to melt. Notes: I don't buy jarred spaghetti sauce most of the time. This recipe is quite adaptable. I often just dump in a 28 oz can of crushed tomatoes, spices (basil & oregano to taste) instead of the jarred sauce. Also feel free to saute the onions with the beef if you like a more cooked onion.
Combine sour cream, horseradish, capers and parsley; refrigerate until ready to serve. In large bowl combine next 7 ingredients. Form 1/4-cupfuls of potato mixture into 18 balls, squeezing out excess moisture. Flatten into 3-1/2-inch-wide patties. In skillet heat oil over medium-high heat. Add patties, in batches, patting each dry before frying. Cook, turning once, until golden, 2-3 minutes per side. Drain on paper towels. If made ahead, just reheat in oven at 325 degrees for 10 minutes.
Boil the potatoes for about 1/2 an hour or until lightly brown and just cooked. Careful not to overcook. dice carrots slightly smaller then the potatoes. Dice hard boiled eggs and pickles. Combine potatoes, carrots, eggs, green peas, and 1/2 cup of mayonnaise, and mix until mayo has been incorporated. Can add more mayonnaise per personal taste. I probably use slightly less than 2/3 cup. Refrigerate until cold. Stays fresh in the fridge for up to 5-7 days without getting watery!
Brown ground beef in large skillet; add onions, garlic and mushrooms. Saute until onion is golden brown. Put in Crock Pot with all remaining ingredients except sour cream and flour. Stir thoroughly. Cover and cook on low 6-8 hours (or on High 3 hours). Stir in sour cream and flour 1 hour before serving. Serve over hot buttered noodles or rice.
CRUST:. Make graham cracker crumbs using a food processor or blender. Stir in melted butter and 1/4 cup sugar. Place in bottom of a 9-inch springform or pie pan. Press in place with a fork. Refrigerate while making the filling. FILLING:. Beat eggs. Combine cream cheese, 2/3 cup sugar, salt, eggs and 1/2 teaspoons vanilla. Beat at medium speed about 5 minutes. Pour into pan over graham cracker crumb crust. Bake at 350F for 25 minutes. Cool 30 minutes before adding the sour cream topping. TOPPING:. Mix sour cream, 3 tablespoons sugar, and 1 teaspoons vanilla. Spread on top of cheesecake. Bake 20 more minutes at 350°F Cool to room temperature then place in refrigerator. Chill before serving. Time to table: 12 hours.
Boil the macaroni according to the package instructions. Drain and put in a large bowl. Mix with the melted butter. Beat the eggs in a separate bowl, add the milk and cheese. Pour over the macaroni and mix well. Pour the macaroni mixture into a buttered casserole dish. Cook in a 350°F oven for 30 minutes.
Place the unrolled crescent dough onto a pizza pan. Spread the dough out with your hands until it covers the pan. Bake about 10 minutes at 400 degrees F until lightly browned. While its baking, combine the cream cheese, mayonnaise and Ranch dressing, garlic powder, dill and salt. Mix well. Remove the crust from the oven and let it cool. Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables. Cut into wedges and serve. Keeps well in the refrigerator for several days. Great make-a-head dish. Donna's Tip: " added my chopped onions to the filling but you can just sprinkle on top. Also a little hint, after I sprinkled my vegetables I covered the pizza with. saran wrap and before I placed. pizza in fridge to chill, I gently pressed down all the vegetables so they. would set and not tend to fall off when you cut pizza".
Combine first 6 ingredients in a large pot over medium heat. Stir often until all ingredients are disolved. Divide and pour into two 1-gallon freezer bags and freeze. When ready to serve set punch out 1 hour to become slushy. Pour both bags of punch into punch bowl, add bottle of 7-up and stir.
Beat eggs with whisk until fluffy. Beat in all remaining ingredients until smooth. Heat griddle or pan. Pour about 3 tablespoons of batter in pan and cook until pancake is puffed and dry around the edges. Turn and cook other side until golden brown.
Preheat the oven to 325 degrees. Combine salt, pepper, and garlic powder in a small bowl and mix well. Rub on the pork roast. Place in an 11 x 7 baking dish, fat side up. Bake, uncovered for 1 1/2 - 2 hours, until internal temperature reaches 160 degrees. Drain cherries, reserving liquid. Add enough water to cherry liquid to measure 3/4 cup. Pour 1/2 cup into a medium saucepan and add sugar, vinegar, and cinnamon. Bring to a boil, reduce heat, and simmer uncovered, 10 minutes. Combine cornstarch with reserved 1/4 cup liquid and stir until cornstarch dissolves. Using a wisk, stir cornstarch mixture into hot cherry liquid. Bring to a boil and cook for 2 minutes, stirring constantly. Stir in lemon juice, butter and cherries. Cook 1 minute longer. Place pork on cutting board and let stand for 15 minutes before slicing. Serve with cherry sauce.
In a large bowl, whisk together the mayonnaise, mustard, brine and 1/4 tsp pepper. Add the shrimp, cornichons and tarragon and toss to combine. Add salt and pepper as needed. Line the buns with the lettuce and top with the shrimp mixture.
In large skillet, brown chicken. Add 1/2 cup each of the salsa and cheese, and mix well. Spread 1/2 cup of remaining salsa onto bottom of 9x13" baking dish. Spoon 1/4 cup of the meat mixture down the centre of each tortilla. Roll tortillas and place, seam sides down, in baking dish. Top with remaining salsa and cheese. Bake in preheated 350F oven for 20 mins or until heated through.
Slice potatoes. Boil potatoes till soft but not mushy, about 10 min, drain. Fry onion and pepper with oil for 1 minute Add potatoes and fry until golden, about 10 minute Might need to add more oil, if so add 1 TB at a time. Add all the other ingredients except green onion and cook about 5 more minute. When done sprinkle spring onion on top and serve.
Preheat oven to 350 degrees. In a skillet, saute mushrooms in butter until almost tender. Add green onion; cook until tender. Stir in the shrimp and 2 tablespoons Alfredo sauce. Pour 1/4 cup Alfredo sauce into a greased 8-inch square baking dish. Fill each pasta shell with 2 tablespoons shrimp mixture. Place in baking dish. Pour remaining Alfredo sauce over the shells. Cover and bake for 20-25 minutes or until bubbly. Serve with lemon and parsley.
Combine chicken with remaining ingredients in large bowl, stir well to coat chicken. Cover, refrigerate 3 hours or overnight. Remove chicken from marinade, reserve marinade. Place chicken on wire rack in baking dish. Bake, uncovered, in moderate oven about 50 minutes or until well browned and tender, brushing occasionally with reserved marinade. Serve with Dill Dip. Dill Dip- Combine all ingredients in a small bowl.
Preheat oven to 350 degrees. Mix together huckleberries and apples in a bowl and place into a 9x13 inch-baking dish spreading evenly. Pour the box of yellow cake mix evenly over the fruit. Melt the butter and pour evenly over the cake mix. Bake for appx. 1 hour. Let cool and Enjoy.
Mix the grated Halloumi with the mint and the beaten eggs and set aside. Mix the flour with salt, combine with the oil and water until it. becomes a soft dough. If needed add more water. Roll out the dough until it is sufficiently thin, then cut into circles approximately 75mm/3 in across. Brush each piece with beaten egg, and add a spoonful of filling. Fold over the dough so as to enclose the filling and press the edges until they are sealed. Finally, deep fry them in very hot oil until golden brown.
Trim meat of fat and sinew. Slice across grain into long thin strips. Heat oil. Add 1 teaspoon ground cumin. 1 teaspoon ground corriander. 1 teaspoon dried mint leaves. 1/2 teaspoon turmeric. Stir fry 1 minute. Add meat and cook until browned. Add spinach and cook 4 minutes. Mix together cornflour, yoghurt and water and add to pan. Add sultanas. Let sauce thicken over heat. Serve immediately with couscous.
Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, until the onions are tender. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned. In a separate bowl, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up. Pour oil into a deep heavy pot to a depth of two to three inches. Heat to 365-375 degrees. There should be enough oil to submerge the wraps. Fry the sambusas a few at a time until golden brown. Drain on paper towels. Serve while hot.
Refer to Recipe #309834 for instructions to prepare the dough necessary to make the pitas. TO BAKE: (Dough should be refrigerated for at least 24 hours). Twenty minutes before baking, preheat the oven to 500 degrees with a baking stone. Just before baking, dust a pizza peel with flour. With wet hands, pull up one end of the refrigerated dough (Recipe #309834). Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough. (Note a 1 pound piece of dough will make 4 pitas so adjust the amount needed as necessary.) Divide the dough into 4 pieces (no larger than 4 ozs. each) and shape into a ball by stretching the surface of the dough around to the bottom on all four side, rotating a quarter-turn as you go. Place the dough on a flour-dusted pizza peel, dusting the top with flour. With a rolling pin, roll the dough out into rounds with a uniform thickness of 1/8 inch. This is important, because if it's too think, it may not puff. With a quick motion, slide the pitas from the pizza peel directly onto the preheated baking stone. Bake for 5 to 7 minutes, until lightly browned and puffed. For authentic, soft-crusted results, wrap the pitas in a clean cotton dish towel and set on a cooling rack when baking is complete. The pitas will deflate slightly as they cool, however the space between the crust will still be there. Serve with your favorite filling. Once cooled the pitas can be stored in a zip-lock bag.
Spray crockpot with cooking spray or place liner in crockpot. Place chicken broth, soup and seasonings in and stir. Stir in rice and millet. Place drumsticks on top and sprinkle with paprika. Cook 5-6 hours on low. If needed, add up to 1 cup water while cooking. This will set up like the original campbell soup recipe.
Mix together salt, beef, bulgar, onion, red pepper, black pepper, one egg. Use food processor if necessary to blend. Dip hands in cold roll into balls about a size of a quarter. For broth crack egg in yogurt and mix well with mint. Heat up 2 cans broth along with 2 cups water, add yogurt mix and keep stirring so soup will not curdle. Add butter and stir until melted. Once broth is nearly boiling add meatballs and heat for ten minutes. Note: If you want a richer soup, add a pea size pat of butter in the middle of each meatball. It helps if they are cut up and then frozen when rolling the meatball.
Preheat over to 375 degrees. On a 10x15 inch jelly roll sheet, roll out crescent roll dough to form a crust, pinching seams together and pressing to cover bottom of pan. Bake approximately 12 minutes or until crust is golden. Remove from oven and cool for about 15 minutes. In a small mixing bowl, combine cream cheese, mayonnaise and Ranch dressing mix. I do this with a hand mixer. Spread mixture over cooled crust. Arrange broccoli, cauliflower, carrot, tomato, bell pepper, cheddar cheese and green onions over crust in that order. Chill. Cut into slices with a pizza wheel.
Preheat oven to 350. In large skillet brown meat. Drain Add sauce and water. simmer 15 minutes. Meanwhile mix the remaining ingredients except cheese. Pour meat mixture into a 13x9 pan. Top with cheese slices. Pour bisquik mixture over all. Bake 30-35 minute or until lightly browned.
Preheat oven to 375 degrees. Butter large rectangular baking dish. In a saucepan over medium heat, melt 4 TBS butter. Add flour; cook, stirring frequently, about 3 minutes. Whisk in milk; cook, stirring frequently, until thickened, about 5 minutes. Whisk in tomato paste. Add 1.5 cups of each cheese; stir until melted. Season with salt, pepper and cayenne. Tear bread into crumbs. In small bowl, stir together bread crumbs, 2 TBS melted butter and salt. In a large bowl, combine pasta and cheese sauce. Pour into prepared baking dish. Top with remaining cheeses and buttered bread crumbs. Bake until cheeses are golden and bubbly, about 40 minutes. If top becoomes too dark, cover with foil. Let stand 10 minutes before serving.
Fry bacon until crisp in a large fry pan or electric skillet and remove bacon. Leave drippings in pan and add vinegar, sugar, salt, pepper, onions, and cabbage; simmer covered 15 minutes. Crumble bacon and add to cabbage, along with beans, and mix well. Heat through before serving.
***Please realize that the number of eggs and amount of vegetable oil and water may vary depending on what brand of brownies you buy; make sure that you have enough eggs for the brownies and also one egg for the cream cheese mixture. Preheat oven to 350 degrees Fahrenheit. Line 18 standard muffin cups with paper baking cups. Prepare brownie mix according to package directions for cakelike brownies; stir in chocolate chips. Divide batter evenly into muffin cups. Beat cream cheese and egg in bowl until well blended. Add sugar, flour and vanilla; beat until well blended. Place cream cheese mixture in resealable bag; seal bag. Cut off small corner of bag with scissors. Pipe cream cheese mixture in concentric circle design on each brownie cup; draw toothpick through cream cheese mixture 6 to 8 times out from center. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 15 minutes. Remove to racks and cool completely.
Remove wrappers from chocolate pieces; set aside. Preheat oven to 350°F Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended. Fill prepared muffin cups about 1/2 full with batter. Place chocolate piece in center of each. Bake 20 minutes or until top springs back when touched lightly in center. Remove from cups to wire rack. Cool completely. Frost as desired. Place another chocolate piece on top of each cupcake.
Preheat oven to 400-425 degrees. Take the butter and melt it over medium heat in a skillet. Once melted, add the garlic. The garlic will start to smell after about 2 minutes, then add half of the chopped onions and all of the bell peppers. Sautee for about 7 minutes then set aside to cool down. Next in a large bowl, take the cream cheese, garlic powder, half of your chopped parsley, salt, basil, bread crumbs, remaining green onions and crabmeat and mix together wit a wooden spoon or spatula. Once mixed, add the sauteed bell peppers and onions to the mix. Blend all the ingredients evenly. The finished mixture shouldnt be too sticky to the touch. it should be fairly easy to spoon or manipulate with the fingers. You may add more bread crumbs if desired. Next, brush the mushrooms with olive oil, arrange them in a pan and fill them with the mix. Once all of the mushrooms are filled, top them with the remaining parsley. Put the mushrooms in the oven for about 15-20 minutes (oven temps vary) watch them closely during this time. Once they start to brown, take them out and serve. Please note that there may be some mix remaining, this can be frozen a saved for a later date or refridgerated for up to 4 days.