HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 5 ingredients in a small bowl, and rub over chicken. Place chichen pieces in a 13 X 9-inch baking dish; add the broth and the next 5 ingredients (broth through tomatoes). Cover and bake at 400 degrees for 1 hour or until chicken is done. Serve the tagine over the couscous, and garnish with cilantro sprigs, if desired.
Combine ingredients; cover and store airtight until ready to use. TO USE:. 1 pound chicken pieces, pork chops or beef cubes. 1 tablespoon olive oil (optional). milk and egg mixture for brushing meat (optional). Preheat oven to 400°F. Coat meat with milk and egg OR brush meat with olive oil before coating. Dredge meat in coating. If desired, place in large resealable bag and shake coating with neat. Arrange in single layer in shallow baking pan. Bake in preheated oven until meat is cooked through. (About an hour, depending on the meat, the cut, and the size.).
Cook macaroni as directed on package; drain. Set aside in bowl of cold water. Combine remaining ingredients. Add peas; toss gently. Drain water off of pasta. Spoon about 1/4 cup tuna mixture into each macaroni shell. Cover; refrigerate until thoroughly chilled.
Place veal between two sheets of cling wrap and beat them with a rolling pin or mallet or I've even used a small frypan until very thin (if they're already paper thin when you buy them, don't bother with this step). Heat the olive oil and 1 tablespoon of the butter in a large frying pan/skillet over high heat and cook the veal quickly, only about 1 minute on each side, in batches so you don't overcrowd the pan and set aside on a plate and cover loosely with foil to keep warm. Into the same pan add the remaining butter and the garlic and mushroomns and saute until the mushrooms are browned. Deglaze the pan with the wine and simmer until it is almost evaporated and then add the stock, cream and mustard and siommer until the sauce reduces slightly and starts to thicken. Season to taste with salt and pepper and then pour over the veal, sprinkle with ground black pepper, if you like.
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; set aside. Wipe pan with a paper towel. Heat oil in pan over medium heat. Add onion, kielbasa, and garlic; saute 10 minutes or until onion is tender. Add cumin, and saute 1 minute. Return beans to pan. Add water and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until beans are tender; remove bay leaf. Stir in vinegar and hot sauce.
preheat oven to 450°F mix together dry ingredients. in a seperate bowl, mix wet. slowly add the wet to the dry, and combine until just mixed. roll out on a lightly floured surface, and use a cutter of choice to create shapes (i used the top of a drinking glass). bake for about 15 minutes.
Heat oven to 350 degrees. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in a large bowl. Beat at medium speed till creamy. Reduce speed to low. Add flour, beat till mixture forms a dough. Stir in one cup mini chocolate chips by hand. Shape dough into 1" balls. Place 2" apart on ungreased cookie sheets. Flatten each ball to 1 1/2" circles with the bottom of a glass dipped in flour. Bake for 5 to 7 minutes or till set. DO NOT OVERBAKE! Let stand 2 minutes, then remove to a wire rack to cool completely. Combine all frosting ingredients in a small bowl. Beat at low speed till smooth. Add milk, 1 tsp at a time, for desired frsting consistency. Frost cooled cookies& place on waxed paper. Place 1/2 cup mini chocolate chips and shortening into a small, microwave-safe bowl. Microwave on high, stirring every 30 seconds, till smooth (60-90 seconds). Drizzle thin lines of chocolate over frosting. Let stand till chocolate is set (at least 30 minutes).
In bowl, combine cooked and shredded chicken, Rotel tomato/green chilies, soups and onion. Set aside. Layer bottom of greased 9x13 baking dish with tortillas (however many it takes). You may need to cut tortillas, but they don't have to fit perfectly. Spread half the chicken mixture on top of tortillas. Cover with 1 cup cheddar cheese. Repeat layers - tortillas, chicken mixture, cheese. Bake, uncovered at 350 for 30 minutes.
Heat skillet over medium high heat. Saute chicken and lemongrass in olive oil until almost cooked. Remove from heat. Stir in curry paste. Add cabbage, salt, coconut, water and cornstarch and stir to combine. Let mixture cool slightly. Place 3 heaping tablespoons of chicken filling in center of eggroll wrapper and roll up, moistening edges to seal. Heat about 1/2" of oil in pan to 350 degrees. Fry eggrolls until golden brown, turning as necessary.
melt chocolate chips in the microwave for 1 minute, stir. in greased mixing bowl add nuts, matzoh and chocolate, stir to mix well (if you want to add dried fruit and coconut do it now). place wax paper onto baking sheets. drop by spoonfuls, refrigerate several hours.
Combine eggplant, onions, celery, olive oil, tomatoes, and tomato sauce in Crock Pot. Cover and cook on low for 3 1/2 to 4 hours or until eggplant is tender. Stir in olives, vinegar, sugar, and oregano. Season with salt and pepper. Cover and cook an additional 45 minutes to one hour or unril heated through.
NUT TOPPING----------------. Mix all ingredients together in a small bowl; set aside. BATTER----------------. Preheat oven to 350 degrees. Cream butter and sugar thoroughly in a large mixing bowl. Beat in eggs, one at a time; add vanilla. Sift flour with baking powder, baking soda, and salt. Add to creamed mixture, alternating with sour cream. Pur half of batter into a greased 10 3/4 x 7 x 1 1/2-inch baking pan. Sprinkle with half of nut topping; add remaining batter and sprinkle with remaining nut topping. Bake 45 minutes or until cake tester or toothpick inserted in center of cake comes out clean.
Preheat oven to 325 degrees. Spray a 5x9-inch loaf pan with non-stick cooking spray (I also line it with parchment paper). Mix soy milk and vinegar and set aside. In a large bowl, mix the flours, baking soda, and salt. Add the soy milk mixture, molasses, and raisins. Stir just enough to combine. Bake for 1 hour. Remove from pan and cool on rack.
Place the almonds in a small saucepan; toss occasionally until lightly browned (about 5-8 minutes) careful not to overbrown; set aside. In a large bowl, whisk together eggs, half and half or milk (if using) flour, salt, baking powder, almond extract and vanilla. Soak the bread slices in the egg mixture until soaked. Place in a shallow glass dish. Cover with plastic wrap and refrigerate the bread slices for about 1 hour. Heat the oil and butter in a skillet (I do this on my large electric frypan). Doing one slice at a time, press one side of the soaked bread slice into the toasted almonds to coat. Fry the bread slices on both sides until golden. Sprinkle with confectioners sugar if desired.
Cube chicken into bite-sized pieces. Combine chicken pieces, butter and Italian seasoning mix in a Crock-Pot (slow cooker) and cook on low for 6 to 8 hours. Then add cream cheese and soup, and cook on high until cheese is melted. Serve over rice or pasta.
Preheat oven to 275°F (135C). Grease and flour a 9 x 13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired.
Cook beef at med-high heat 5 minutes. Drain and add to crock pot. Add all ingredients except green pepper. Cook on low 7 hours. Increase to high, add green peppers and cook 15 minutes.
Place chicken in crock pot. Sprinkle with remaining ingredients. Cook 6 to 8 hours on high.
Spray an 11x17" baking pan with non-stick spray. Combine all ingredients. Bake in prepared pan at 350 F for 30-40 minutes. Serve warm or cold.
Preheat oven to 350°. Grease muffin cups, or use foil or paper baking cups. Thoroughly mix flour, baking powder, salt, and pepper in a big bowl. Add in cheese; toss flour and cheese with fingers to distribute cheese evenly. Whisk egg and mustard in a small bowl. When well mixed, whisk in milk and butter; pour over flour mixture; fold in gently with a rubber spatula, just until dry ingredients are moistened. Scoop batter into muffin cups; bake 20-25 minutes, or until springy to the touch in the center. Turn out onto rack to cool.
Mix well and pour over salmon (or tuna). Let marinate overnight, and oven-bake or grill. Serve over cous cous of a rice pilaf.
Cook macaroni in water to al dente. While macaroni is cooking, brown beef in skillet with the chilies, onion, garlic, and Essence. Drain the beef. After pasta is cooked to doneness, drain and place in a large bowl. Add the ground beef and the nacho cheese sauce. Mix together and serve.
Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cut asparagus into 1-inch pieces; set aside. Cook broth in a saucepan over medium heat until hot; add mushrooms. Remove from heat and set aside. Cook onion in hot oil in a large skillet over medium-high heat, stirring constantly, until tender. Add rice and wine and cook 2 minutes stirring constantly. Reduce heat to medium . Gradually pour hot broth from mushrooms into rice mixture in skillet, 1/2 cup at a time, stirring constantly. Allow rice mixture to absorb broth before adding more. Stir in asparagus and mushrooms; cover and cook 8 minutes, stirring occasionally. Stir in cheese , salt and pepper and serve immediately.
Soak chana dal in water for a few hours prior to use. Heat oil and add mustard seeds, bay leaf, cinammon, ginger and garlic pastes, and cloves. Add onions and let it heat till they turn translucent. Add chopped tomato and curry leaves and then the chana dal, making sure to add enough water to cover the dal as it boils. Cook on medium-high heat with a closed lid for 15-20min until the chana dal softens, while continuing to replenish the water now and again as it evaporates (make sure that you add boiling and not cold water). As soon as chana begins to soften, add the sliced capsicum (or diced bottlegourd, if that is your preference). Stir it in well with the chana and continue to cook until both the chana and capsicum (or bottlegourd), have softened sufficiently. Garnish with cilantro. Serve with rice or paratha.
To make the dressing: combine all the dressing ingredients together, mixing well. Store, covered, in the refrigerator until ready to use. To make the sandwich: Butter one side of each slice of bread. Put the first slice, buttered side down, in a large skillet. Pile on the slices of corned beef and swiss cheese; spread with approximately 1 tablespoon dressing, and add the sauerkraut. Top with the other slice of bread, buttered side up. Cover and grill slowly over low heat for 5 minutes or until the bread is golden brown. Uncover, turn the sandwich over, increase heat to medium-high; grill until golden brown on the second side. Cut sandwich in half and serve immediately with kosher dills or "half sours" (partially dilled pickles).
Peel and devein the shrimp; cut into 1/2 inch pieces. Combine the shrimp, corn and next 9 ingredients in a large bowl; stir well. Pour oil to a depth of 1 inch in a heavy saucepan; heat to 375 degrees. Drop shrimp mixture by tablespoonfuls into the hot oil; fry 2 minutes on each side or until golden. Do not crowd the fritters, cook in batches. Drain on paper towels. Serve immediately with sauce. Sauce:. Combine all ingredients; stir well.
Turn oven on to 350 fahrenheit. Mix egg, sugar, and vanilla, in a bowl. then mix in almond butter and baking powder. On parchment paper covered baking tray make a thumb print in each cookie and fill with jam. Place in oven for about 12 minute.
Set oven to 350 degrees. Grease a 13 x 9-inch baking pan. In the baking pan, melt the butter in the oven (leave the butter in the pan). In a large bowl, beat eggs well. Add in the remaining ingredients (except the cheese and spinach); mix well to combine. Add in spinach and cheese; mix well. Pour over the melted butter in the pan. Bake for 30 minutes, or until almost set in the center. Remove the pan from oven and allow to set on top of the oven for 10 minutes. Cut into bite-size squares. Delicious! **NOTE** if you are freezing them, just reheat in a 350 degree oven for about 10-15 minutes, and serve warm. These freeze wonderful!
Mix raisins, butter, brown sugar, spices, and water in heavy saucepan. Place on high heat and bring to a boil. Lower heat and simmer for 6 minutes. Remove from heat and turn raisin mixture into a large bowl. Let stand at room temperature for 30 minutes. Meanwhile, combine flour, salt, and baking soda and mix gently. Add orange juice, vanilla and dry ingredients to cooled raisin mixture and beat well. Turn batter into a well greased 10 1/4" x 3 5/8" x 2 5/8" loaf pan. Bake at 350 degrees Fahrenheit for 1 hour. Allow cake to cool in pan for 10 minutes. Remove from loaf pan and allow to cool completely on wire rack. Let cake ripen for at least one day before slicing.
In a 2 1/2-quart oven-safe, microwave-safe casserole, stir together the onions, celery, oil and garlic. Cover and microwave on high power for a total of 6 minutes; stop and stir after 3 minutes. Stir in the zucchini, carrots, thyme, basil, salt (if using), mustard and hot-pepper sauce. Cover and microwave for a total of 7 minutes, or until the vegetables are crisp-tender; stop and stir after 3 minutes. Stir in the bread cubes, fat-free cheese and 3/4 cup of the reduced-fat cheese. Bake at 400 degrees for 15 minutes, or until the cheese is melted. Sprinkle with the remaining 1/4 cup reduced-fat cheese. Bake for 2 to 3 minutes, or until the cheese on top is melted.
Preheat oven to 375°F. Grind flax seeds. Mash bananas. Mix bananas, flax and egg. Mix dry ingredients together and add. If needed add milk, one tablespoon at a time. It depends on the size of your bananas and the consistency. Fill greased muffin tins. Bake for 20 minutes.
Preheat the over to 350°F. Line two baking sheeting with silicone mats or use non-stick baking pans. In the bowl of an electric mixer fitted with the paddle attachment, combine the cocoa powder, sugar, salt, and nuts, and mix for 1 minute on low speed. In another bowl, briefly whisk together the vanilla and egg whites. Increase the mixer's speed to medium and slowly add the vanilla and egg whites to the dry ingredients. Mix for 2 minutes. Scrape down the inside of the bowl. Scoop 2 ounces (a 1/4 cup measuring cup) of the batter onto the prepared sheets, leaving 3 inches between the cookies, which will spread and flatten as they bake (Note: mine did not flatten at all!). Place the baking sheets on the middle rack of the oven and immediately reduce the temperature to 320°F. Bake for 14 minutes or until small, thin cracks appear on the surface and the cookies are firm to the touch. Allow to cool slightly then transfer for a wire rack. Store in an airtight container.
Wipe mushroom caps with a damp cloth to remove any dirt. Set aside. In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy. Stir in mayonnaise, lemon juice, parmesan cheese and green onion. Remove from heat and fold in crab meat and shrimp gently with a rubber spatula. Cover and allow to cool completely before stuffing the mushrooms. Stuff each mushroom cap with filling. Place in a 9 x 13 inch greased baking dish and sprinkle with cheddar cheese and extra Parmesan cheese. At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead. Pre-heat oven to 400 degrees F. Bake 15 to 20 minutes.
1. Preheat the oven to 250°F Arrange the pecans and almonds in an even layer on a rimmed baking sheet. Bake for 15 minutes or until golden and fragrant; cool slightly. 2. Combine the nuts with the Shreddies, pretzels and pumpkin seeds in a large bowl. Stir the melted butter with the sugar, ginger, cinnamon, salt and cloves until combined; drizzle over the cereal mixture. Toss thoroughly to coat the pieces evenly. 3. Spread mixture on two, large, rimmed baking sheets. Bake, rotating pans once, for 10 to 12 minutes or until crisp and fragrant; cool completely. Stir in the cranberries and white chocolate chips (if using); transfer to an airtight container. Reserve at room temperature for up to 1 week. Makes 12 cups (3 L).
Heat oven to 350*. Spray 9" square baking pan with cooking spray. Place oats on baking sheet; bake 8 to 10 minutes or until lightly toasted. Cool. Process oats in food processor until very finely ground. Whisk oats, all purpose flour, whole wheat flour, baking powder, baking soda, 1 tsp of cinnamon, allspice and salt in large bowl. Beat brown sugar, eggs and oil in large bowl until blended. Beat in buttermilk and molasses until combined. Stir into dry ingredients until just blended. Stir in apples, 1/2 cup of walnuts and raisins. Spoon batter into pan. Combine remaining 1/2 cup walnuts, raw sugar and remaining 1 tsp cinnamon; sprinkle over batter. Bake 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack. Serve warm or at room temperature.
Whip cream cheese at low speed until soft and fluffy. Beat in sugar and peanut butter at medium speed. Slowly beat in milk. Fold topping into mixture. Fold into pie shell and sprinkle with chopped nuts. Freeze until just firm. Cut into wedges and serve.
Heat oven to 400 degrees. Grease 9-inch springform pan with shortening or cooking spary. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool Completely, about 35 minutes. Meanwhile, in small bowl, beat eggs with electric mixer on high speed 5 minutes or until triple in volume. Fold eggs into cooled chocolate mixture until well blended. pour batter evenly into pan. Bake 15 to 20 minutes (Cake edges will be set but, center will jiggle when moved). Cool completely in pan on wire rack, about 1 hour 30 minutes. Refrigerate until firm, about 1 hour 30 minutes. In heavy 1-quart saucepan, heat white chocolate and 3 Tablespoons of the whipping cream over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and, if desired, creme de cacao with electric mixer on medium speed until smooth. While beating, slowly add white chocolate mixture, beating until smooth, scraping bowl occasionally. In small bowl, beat remaining whipping cream with electric mixer on high speed until stiff peaks form. With rubber spatula, fold into white chocolate mixture; if desired, fold in miniature chocolate chips. Spread topping over cake. Refrigerate until firm, at least 1 hour. To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Stir in jelly. Cook over medium heat, stirring frequently, until thickened and clear. Stir in raspberries. Refrigerate until cold. Remove side of pan; leave torte on pan bottom. Serve dessert with sauce. Store in refrigerator.
In a large Dutch oven melt butter and sautee onion and garlic until transparent. Add dill, ground pepper, Worcestershire and Burgundy wine. Stir and mix well. Dissolve the beef chicken bouillon cubes in a cup boiling water each. Then add to the butter mixture and bring everything to a boil. Clean mushrooms with a damp paper towel and trim ends of stems. Add mushrooms to liquid and reduce heat to simmer. Cover and cook 5 or 6 hours. Remove Dutch oven lid and cook 2 more hours to reduce the juices. When cooked, liquid should just cover mushrooms. Salt to taste and serve hot. TO COOK IN THE CROCKPOT, transfer all the mixed ingredients and cook from 6 to 8 hours in low setting until the liquids can be reduced because slow cooking retains the liquids instead of reducing them, so for this recipe all the liquids from wine and boiling water can be reduced to about 3 cups of wine and 1 cup of boiling water approximately; so at the end of the cooking the mushrooms should be just covered by the liquid. Keep and serve warm from the crockpot on top of any meat. Hope this tip helps.
Move oven rack to lowest position. Preheat oven to 350 degrees F. Combine the water coffee liqueur, and instant coffee in a mixing bowl. Stir until coffee is dissolved. Add cake mix and cocoa powder using a electric mixer on low for 30 seconds, then beat on medium for 1 minute. Pour into an ungreased 10 by 4 inch tube pan. Bake in preheated oven for 37 to 47 minutes or until top it a dark golden brown, cracked and not sticky. Remove from oven and turn pan upside down onto a bottle until completely cooled. Run a knife around edges of pan and remove cake from pan. Icing: stir together all ingredients in a bowl until smooth. Pour over the top of the cake and let it run down the sides. Let icing set for 1 hour.
Bake cake accoridng to directions. while cake is still warm, poke holes in it and pour Bailey's over it. Refrigerate covered for at least 3 hours. In the meantime, prepare pudding according to package but use a total of 3 cups to prepare both packages of pudding instead of four. Also use a food processor to chop up the Andes into small pieces (be careful not to chop into a powder). After the three hours, cut the cake into squares and layer at bottom of bowl. Then add a layer of pudding then the candy then the Cool Whip. Continue this until you've reached the top of the bowl, finishing with a layer of Cool Whip and candy. Cover and refrigerate until ready to serve.
Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob. Combine all the dressing ingredients in a bowl and stir until combined. Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours. Garnish with cilantro, lime wedge, and any other extra ingredients you have.
Place carrots in a saucepan and pour in just enough water to cover. Bring to a boil and simmer until carrots are tender (about 10 minutes). Drain water from pan. Add butter and brown sugar to the carrots and stir to dissolve. Simmer for approximately another ten minutes over medium-high heat until the carrots look glazed (keep up the occasional stirring). I like to sprinkle with a little salt when serving.
Slice the cucumbers in half lengthwise, then slice into 1/8" slices on the bias. Add 3 tsp sugar and 3 tsp salt, mix well, and let stand 30 minutes. Combine 1/4 cup sugar and vinegar in a small saucepan. Heat until sugar dissolves, then simmer until reduced to 1/4 cup, about 2 minutes. Set aside to cool. Squeeze the excess liquid out of the cucumbers and put into a bowl. Add the slightly cooled syrup, and remaining ingredients except Szechwan pepper and salt. Transfer to a serving dish and sprinkle with Szechwan pepper and salt. Serve the same day.