HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees. In a large skillet, over medium heat, warm 2 tablespoons butter, and saute onion for 3 minutes or until clear. Add diced apple and saute 3 more minutes. Remove from heat, stir in sauerkraut and caraway, mixing well. On a large baking sheet, lay out one sheet of phyllo and fold in half lengthways and brush with about 1 tablespoon butter. Repeat layering. Spread mustard over last layer of phyllo. Then spread sauerkraut filling along the long lengthwise side to the center of the dough leaving a 1-1/2 inch border around the edges. Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges. Place seam-side down on pan; brush top with butter. Bake 25-30 minutes or until golden brown. MEANWHILE PREPARE MUSTARD SAUCE:. In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past. Slowly stir in cream and continue stirring to keep lumps from forming. Whisk in mustard and heat through. TO SERVE:. For an appetizer, slice into 8 portions, as an entree, 4. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with the paprika.
Mix all ingredients well. Form into small balls (1 inch). Fry in batches in butter/oil mixture over low-medium heat, stirring often.The meatballs should be well browned and juices run clear, about 10-15 minutes. Remove and serve on a platter with a separate gravy made with pan drippings. Serve over mashed potatoes.
Wash and drain chicken breast tenders. Mix all of the other ingredients (except for the olive oil) in a small bowl and whisk thoroughly. Rub the herb mixture onto the chicken tenders thoroughly, until coated well on both sides of the chicken. Heat the olive oil in a large nonstick skillet over medium high heat. Add chicken to pan and saute approximately 4 minutes on each side, until the color is lightly golden brown.
In a large bowl cream shortening, and sugar until light and fluffy. Beat in eggs. Blend in bananas and vanilla. Add flour alternately with buttermilk -beating well after each addition. Fold in pecans if using. Pour into two greased loaf pans. Bake at 350 degrees for 45-55 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely. For topping: Combine banana, powdered sugar and lemon juice in a small bowl. Spread over loaves and sprinkle with pecans. *Note* To sub All purpose flour for self rising flour place 1 1/2 t baking powder and 1/2 t salt in a measuring cup. Add all purpose flour to make 1 Cup.
In large bowl, whisk the oil, vinegar, mustard, salt, and pepper. Add spinach, toss to coat. Divide salad among 4 plates, then sprinkle with bacon and top with eggs.
In a sauce pan, add the water, butter and salt and bring to a boil over medium heat. As soon as the water boils add the flour quickly and stir until smooth. Remove from the heat and whisk until cold, then add the eggs in one at time, continuing to beat (this is similar to a cream puff dough). The mixture should be well whipped and then left to rest for 15 minutes. Heat oil in a deep fryer until 365 - 375 degrees on a deep fry thermometer, drop in 3 - 4 teaspoonfuls of the mixture. Stir the oil gently with a wooden spoon to make the sonhos rise well. They should fry slowly to rise well, when pale brown remove, drain, and keep warm in a low oven while cooking the others. Sprinkle with cinnamon sugar.
In a medium saucepan combine the broth, mushrooms, and barley. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender. Drain thoroughly. Cut sweet peppers in half lengthwise; remove seeds and membranes. If desired, precook pepper halves in boiling water for 3 minutes. Drain on paper towels. In a medium mixing bowl stir together the egg, 1/2 cup of the cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and bottled hot pepper sauce. Stir in cooked barley mixture. Place peppers, cut side up, in a 2-quart rectangular baking dish. Spoon barley mixture into the pepper halves. Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25 minutes or until filling is heated through. Sprinkle remaining cheese over the peppers. Return to oven; bake 2 minutes more. Carefully transfer peppers to a serving platter. If desired, garnish with fresh rosemary and dried red chili peppers.
In a small bowl, mash black beans; stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeno and garlic. Place the crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, hot pepper sauce and cheeses. Bake at 400° for 12-15 minutes or until cheese is melted.
Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool before slicing. Serve plain or toasted. Makes 1 1/2 pound loaf.
Saute chipotles, onion, and garlic in oil until soft. (I cook bacon in with this). Combine with other ingredients, and mix resulting sauce into the beans. Bake at 325F for 2 hours, adding water if beans get too dry.
In a microwave safe bowl add the marshmallows and 2 TBSP milk--microwave on high for 30-45 seconds, then stir (marshmallows will be partially melted). Cool in the refrigerator for 15 minutes. Remove the bowl from the refrigerator--add 1 cup of the thawed Cool Whip--stir well. In a separate bowl add both pudding mixes and the 2 cups of milk--beat with a whisk for 2 minutes. Let the mixture stand a minute or two until thickened. Add the rest of the thawed Cool Whip to the chocolate pudding mixture--stir well. Spread the chocolate pudding mixture into the chocolate crust. Arrange the Nilla wafers evenly over the top of the chocolate pudding mixture. Spread the marshmallow mixture over the Nilla wafers. Refrigerate until cold. Drizzle the top with Hershey's chocolate syrup before serving if you wish.
Preheat oven to 350. Mix the first six ingredients together in a deep baking dish (the deeper the better to prevent spills). This is the"batter". Combine the boiling water,3/4 cup brown sugar and nutmeg. Pour over the top of the"batter". Bake 30 minutes at 350. **NOTE:To make Grand-pere instead, replace the 2 cups boiling water and 3/4 cup brown sugar with 3/4 cup boiling water and 2 cups maple syrup- omit the nutmeg. Either version is equally delicious.
Cut the meat into slices and then into strips. If the meat is cut too thin it hardens in cooking. Sprinkle with salt and pepper, and allow to stand. Brown the flour and half the butter over heat and work to a paste gradually by adding the beef stock, tomato puree and mustard. Bring to a boil and allow to stand. Twenty minutes before serving, fry the onion rapidly in the remaining butter with the meat, turning with a spatula, for 5 minutes and cooking only enough at a time to cover the bottom of the pan. Add the thinly sliced mushrooms. When the meat is ready, add sour cream to the sauce. Place together with the meat, mushrooms and onion in a firmly lidded pan. Bring to near boiling point before serving.
Preheat oven to 375°F Spray an 8x8 baking dish with nonstick cooking spray and set aside. In a large saucepan, combine all fruit mixture ingredients (except pecans). Bring to a boil, stirring constantly. Reduce heat and simmer until sauce is thickened (add pecans now if using) Pour fruit mixture into sprayed baking dish. Separate dough into 5 biscuits. Cut each one into quarters and place into a bowl. Sprinkle with brown sugar, cinnamon, and orange peel and toss gently to coat. Arrange biscuit pieces over hot fruit mixture and bake for about 15 minutes or until biscuits are deep golden brown. Cool slightly before serving.
Combine all ingredients except the fish and potatoes in a large bowl. Cut sweet potatoes into 1 inch cubes. Toss with other ingredients. Brush four 12 inch pieces of aluminum foil with a little oil. Place salmon fillet on the foil. Top each fillet with one quarter of the potatoes. Fold foil over fish and seal top and ends. Place on preheated grill and cook without opening for 25 minutes.
Heat oil in a large heavy skillet or Dutch oven. Add onion, green pepper and celery and mix well. Cook over medium heat stirring frequently until tender. Add tomatoes, tomato sauce and mushrooms and mix well. Simmer for 15 minutes. Add oregano, cayenne, salt and pepper. Simmer for 10 minutes longer, stirring only once. Remove from heat. Add in cooked rice and mix thoroughly.
Line a cookie sheet with parchment paper. Grate almond paste and mix with sugar and egg whites till light and fluffy. Pipe the batter onto the parchment paper: make 30 round bases with a diameter of about 4 cm. Smooth the bases with your finger if needed. Let stand at room temperature for 30 minutes. In the meantime, preheat oven to 175 C. After the 30 minutes, bake the cookie bases in the preheated oven for 15-20 minutes. Let cool on the cookie sheet. Filling: Mix the butter with sugar and vanilla sugar till light and fluffy using an electric mixer. Add egg yolks one at the time, mixing after each addition. Dissolve instant coffee into hot water and add the coffee mixture to the butter mixture. Spread the filling on the bottom of the baked cookie bases (i. e. flip them around), making pretty, rounded heaps. Transfer the cookies into the fridge or freezer for the filling to set. The setting will take about 15 minutes in the freezer and about 30 minutes in the fridge. Frosting: melt the chocolate with the coconut butter on top of a double boiler. Dip the cookies 1-2 times in the chocolate mixture so that the frosting is covered. If you need to dip them more than once, let the chocolate set before dipping again. Chocolate biskvi will keep 6-8 days in the fridge and about 3 months in the freezer. If you want a fancier presentation, pipe the frosting on the cookie bases in decorative designs.
In a large bowl combine broccoli, cheese, and onion. In a separate bowl combine Miracle Whip, sugar, and vinegar; pour over broccoli mixture and toss to coat. Refrigerate for at least 4 hours before serving.
Season tilapia with salt and pepper. In small bowl, whip cilantro, the juice from the lime and 1/4 cup butter until well mixed. Melt 1 tsp butter and 1 tsp oil in skillet on medium high heat. Add tilapia fillets and cook 3 minutes per side or until flaky. Top fish with cilantro lime butter and serve on a bed of rice.
Set oven to 350 degrees,. Butter a 13 x 9-inch baking dish (can use an 11 x 7-inch baking dish). In a bowl mix together the sliced apples with 1-1/2 cups sugar and the spices. Transfer to the bottom of baking dish and spread evenly. Sprinkle the dry vanilla pudding powder evenly over top of apple mixture. In a bowl stir together 1 cup sugar (can use more) flour, milk, oil and egg; pour this mixture over the dry pudding and apples. Bake for about 30 minutes or until apples are fork-tender.
Boil about 3 or 4 cups of water. Add the peppermint leaves and shut the heat off. Let the tea steep for about 5 minutes. Pour through a tea strainer. Add the honey and pour into cups. The tea can be made from fresh leaves or dryed leaves. note:you can find the leaves along any creek, river, or lake.
In a small saucepan, combine 1 cup of the milk with 3/4 cup of kosher salt and the sugar and stir over moderate heat just until the sugar and salt dissolve, about 2 minutes. Transfer to a large, deep bowl and add the remaining 3 cups of milk. Add the chicken pieces and refrigerate for 4 hours. Drain the chicken, rinse and pat thoroughly dry. If you family or guests are salt sensitive be sure to wash the chicken thoroughly and pat very dry with paper towels. In a bowl, mix buttermilk, eggs, 1 tablespoon of kosher salt (or less, up to you - I use a teaspoon), paprika, hot sauce and pepper. Whisk in baking powder and baking soda. Put half of the flour in a large bowl. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess. Dip the chicken in the buttermilk, letting the excess drip off; return the chicken to the flour and turn to coat. Transfer to a rack. Repeat with the remaining chicken, adding more flour as needed. If the flour becomes too lumpy, sift it. Heat the oil in 2 large, deep skillets until shimmering. Working in batches, add the chicken to the skillets in a single layer, without crowding, and fry over moderate heat. Cover for the first five minutes. Uncover and cook turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160°. If it's frying too fast, reduce heat slightly. If it appears to retain grease, slightly increase heat. Drain the chicken on wire racks lined with paper towels and fry the remaining pieces. Serve hot or warm. NOTE: the key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.
Heat oven to 350 degrees. Lightly spray a 8" x 8" x 2" baking dish with Pam and set aside. FILLING: In a small bowl, beat cottage cheese, cream cheese, egg yolk, sugar and vanilla with electric mixer till nearly smooth (about 2 minutes). Set aside. BATTER: In a medium bowl, beat sour cream, butter, orange juice, and eggs with electric mixer on low speed until smooth. Add flour, 3 tablespoons of sugar and baking powder. Beat for 2 more minutes until smooth. TO ASSEMBLE: Spread 1/2 the batter in the greased baking dish. Spoon cheese filling in small spoonfuls on top. Carefully spread remaining batter on top. Place in the oven for approximately 40-45 minutes until puffy and golden. (Watch closely for the last 5 minutes so not to overcook). Serve immediately with Blueberry sauce or syrup. BLUEBERRY SAUCE: In a sauce pan over medium heat, stir together the sugar, cornstarch, cinnamon and nutmeg. Slowly stir in water. Cook and stir frenquently until thickened, then cook 2 more minutes. Carefully stir in blueberries and lemon juice.
PLACE milk, yogurt and Carnation Instant Breakfast in blender; cover. Blend until smooth. For a frostier smoothie, add ice. Blend until crushed. For a no-sugar added version, substitute No Sugar Added Vanilla CrA me NESTLE CARNATION INSTANT BREAKFAST and artificially-sweetened yogurt.
In a small bowl mix olive oil, lemon juice, honey, soy sauce, parsley and paprika. Add shrimp and toss to coat. Refrigerate 1 hour. In a large saucepan, sautee shrimp for approximately 5 to 6 minutes on low heat, stirring occasionally, until they are pinkish and cooked through. Serve with a garnish of lemon wedges or on top of fried rice, lo mein noodles, pasta, top of salad or with side dishes. Time does not include refrigeration time.
Pat roasts dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown roasts all over, about 10 minutes. Transfer to slow cooker. Add onions and additional 2 teaspoons oil to empty skillet and cook until browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Stir in wine and simmer, scraping up any browned bits with wooden spoon, until thickened, about 2 minutes. Stir in tapioca, tomatoes and thyme; transfer to slow cooker. Toss carrots, parsnips, 1/4 teaspoon salt, 1/4 teaspoon pepper and remaining oil in bowl until vegetables are well coated. Scatter vegetable mixture over pork. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high 4 to 5 hours). Transfer roasts to cutting board, tent with foil, and let rest 10 minutes. Remove twine from roasts and cut meat into 1/2-inch-thick slices; transfer to serving platter. Using slotted spoon, transfer carrots and parsnips to platter with pork. Stir vinegar into sauce and season with salt and pepper. Serve, passing sauce at table. Cook's Country Notes: TWO ROASTS ARE BETTER THAN ONE. Use two smaller roasts for this recipe, because the meat cooks more quickly and the small roasts are easier to manage in the slow cooker-and to find in the supermarket. Most boneless pork shoulder roasts come bound in string netting, which is difficult to remove after cooking. We prefer to cut the netting off before cooking, trim the roasts and then tie each one with cooking twine. If you cannot find 2 1/2- to 3-pound pork shoulder roasts, you can substitute one 6-pound pork shoulder roast. Remove the netting from the pork roasts. Open each roast and trim any excess fat. Tie the roasts separately. To ensure even cooking, fold the smaller lobes under, then tie each roast with kitchen twine every 1 1/2 inches around the circumference and once around the length.
Cook the pasta according to package directions. Reserve 1/2 cup of the pasta water, drain, and return the pasta to the pot. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and 1/2 teaspoon salt. Cook, tossing often, until just tender, 4 to 5 minutes. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes. Toss the pasta with the reserved pasta water. Divide the pasta among bowls and top with the zucchini mixture.
Pre-heat oven to 375°F. Steam broccoli until almost done. Toss with onion chunks. Spread veggies into sprayed casserole dish. Melt butter in saucepan, adding salt and pepper. Whisk in flour until bubbly, then slowly add the milk whisking constantly. Heat until thickened, stirring constantly. Stir in the Neufchatel cheese, just until melted. Stir in grated cheese, remove from heat and continue to stir just until melted. Pour cheese sauce over veggies. Sprinkle breadcrumbs over all, spray crumbs with pan spray. Bake 25-30 minutes until broccoli is done and top is browning.
Beat oil and sugar for 2 minutes, add eggs and vanilla and continue to beat until well mixed. Add all the dry ingredients. Add chopped apples and nuts. Bake in greased and floured angel cake pan at 350 degrees for 60 minutes.
Add olive oil and bacon to large skillet; turn heat to medium; cook until crisp; remove bacon and crumble. Add shallots to bacon grease, keeping heat on medium; cook, stirring, until caramelized. Increase heat to medium-high, add coleslaw mix and stir fry for 5 to 6 minutes. Toss with salt and crumbled bacon. Enjoy!
Slice corn kernels off cob and place in a bowl. Run the back of a knife along each cob to remove additional corn pulp and add to bowl; reserve cobs. In a medium soup pot or Dutch oven, melt butter over medium heat. Stir in onion, shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Add broth, reserved cobs, 1 cup water and 1 teaspoon salt to pot. Bring to a boil over high heat. Immediately reduce heat to medium and simmer for 10 minutes. Add potatoes and simmer until potatoes are tender, about 15 minutes longer. Remove cobs and discard. Stir in corn kernels and pulp, tomatoes, remaining 1/2 teaspoon salt and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for at least 15 minutes before serving. Serve warm with a dollop of creme fraiche or sour cream if desired.
Begin by boiling the brats in whatever liquid you're using. I used vegetable broth, because it was what I had on hand. Saute the onions in the olive oil until the onions are golden brown. Add the diced potatoes and cover. Add salt and pepper to taste, as well as sage. You will need to stir them occasionally so the onions don't burn. Cook for about 5-10 minutes or until the potatoes are brown and crispy on the edges and flaky on the inside. Add eggs and mustard, mix, and heat through. Brown brats in the same skillet and garnish the potatoes with paprika.
Combine popcorn and nuts in a greased (pam) roasting pan. Mix together morsels, corn syrup and butter in sauce pan. Cook over medium heat, stirring constantly until mixture boils. Pour over popcorn. Toss to coat. Bake at 300*, stirring several times, approximately 30-40 minutes. Cool slightly in pan,then remove completely from pan and place on wax paper to finish cooling. Store in an airtight container for up to 2 weeks.
Combine all ingredients except the bacon in the marinade. Let the venison marinade over night. Half cook the bacon and then wrap each steak. Grill to your liking. Of course, you never want to overcook venison.
Place the following in a greased casserole (or Ziplock bag if preparing ahead.). Cut top and bottom of Fennel away, saving green leafy top as you can eat the whole Fennel using it for garnish or in salads. Peel exterior layer off Fennel. Cut Fennel in quarters lengthwise, then cut each quarter again if it is a large Fennel, and cut away 'core' from each piece. Place sliced Fennel in bowl or Zipper bag. Peel and slice Red Onion in quarters length wise. Add to Fennel. Core, seed and slice Red Pepper in similar manner. Add to Fennel. ***NOTE *** To coarsely crush garlic a little bit easier -- Break the head of the garlic into individual cloves with your hands and discard paper covering. Slice bottom of each garlic clove away and discard end. Place clove on a cutting board, lay a wide knife flat, or a spatula over the clove and smack it with your fist to crush it! The paper will just pop away, discard paper. Use garlic clove as desired. Peel and crush garlic cloves. Add to Fennel. Add Olives to Fennel. Add 1/4 cup olive oil, rosemary, kosher salt and pepper, mix coating vegs with the oil and spices. Mix lemon juice and wine in separate cup add 1/2 of the liquid to Fennel and mix all together. Set remainder of wine/lemon liquid aside until/if required during roasting. Pour fennel mixture into an appropriately sized casserole dish if not already there. If coming from a bag take a spatula and scrape all the yummy seasonings out of the bag and pour over vegs. Roast in oven at 425 degrees for approximately 30-45 min uncovered until nicely golden and softened. Stir occasionally to prevent burning. Add remaining wine/lemon mix to fennel if necessary while roasting. Enjoy.
Toast the chopped walnuts in a dry skillet over medium heat, stirring often, 2-4 minutes; set aside. Over medium heat, melt butter in a large non-stick skillet. Add in the onion and ginger; cook and stir for 3 minutes. Add in the curry and garlic; continue to cook and stir for 2 minutes (don't let the garlic get brown); remove from heat. Add in the chickpeas, couscous, salt, and 1 cup boiling water; stir. Cover and let sit for about 5 minutes or until all the water is absorbed. Fluff couscous with a fork; add in walnuts and stir to combine. Lay out the tortillas; spread about 1 tablespoon chutney and 2 tablespoons yogurt over each tortilla. Cover each tortilla with about 5 spinach leaves. Spoon 1/4 of the couscous mixture onto each tortilla in a thick horizontal strip across the bottom third (leave about 1/2 inch border from the sides of the tortilla). Wrap up burrito-style (fold in the sides of the tortilla, then roll up bottom to top). Cut in half on the bias and serve immediately.
Mix cornmeal, flour, baking soda, salt, and red pepper flakes together. Add milk, egg, sugar, oil, corn and jalpenos. Pour into heated and oiled cast iron skillet (9inch). Bake 25 at 400 degrees.
Heat oil in wok. Add curry paste and sambal oelek and fry for one minute. Add chicken and stir fry for around 4 minutes, or til golden. Add all other ingredients, bring to a boil and let simmer for around 8-10 minutes til sauce thickens slightly. Serve on a bed of rice with lemon wedges and roti bread. (You can add veggies such as green beans to the recipe, just throw in at step 4 and let simmer).
Pour boiling water over tea bags and mint leaves; cover and steep 5 minutes. Remove tea bags and mint, squeezing gently. Stir in SPLENDA(R) Granulated and remaining ingredients. Serve over ice. Garnish with lemon slices, orange slices and fresh mint sprigs.