HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, cook garlic in olive oil until golden. Add lemon juice, bouillon and pepper. Cook and stir until bouillon dissolves. In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.
Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead with hands until well blended, adding a little more flour if needed. Divide dough into 6-8 sections, pat each into a flat piece, then chill. Roll out, between waxed paper, each section like a pie crust. Cut with a sharp knife ~ 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto each triangle, roll up starting at wide end. Put on greased cookie sheet. Bake 375 degrees or till light brown. If desired, sprinkle with powdered sugar.
Prep ingredients as listed. We will need a frying pan and a pot pan for the rice. Hit play on the video -- Follow on the video guide on how to cook the dish. enjoy your prawn and chorizo fried rice!
Combine the carrots through nutmeg in a saucepan and cook over low heat until tender. Stir in the raisins and brown sugar. Cook another 1/2 minute, stirring gently to warm through.
Combine flour, baking powder, baking soda, salt, and cinnamon. Set aside. Combine sugar and shortening. Cream until light and fluffy. Beat in egg. Stir in apple butter. Add dry ingredients. Mix well. Stir in raisins and nuts. Drop dough by heaping teaspoons onto lightly greased baking sheets. Bake at 375 degrees for 10 minutes. Cool on racks.
Mix it all together in a food processor. Or to keep it simpler, just buy the finely shredded cheese and mix everything in a big bowl.
Preheat oven to 375°F. Remove some of the fat from the pork chops, season them with salt and pepper and dip them one at a time in the flour. Then dip the floured pork chops first in the beaten eggs, then in the bread crumbs. Place the oil in an ovenproof frying pan over medium heat. When the oil is hot, add the pork chops. Cook them on both sides for 2 minutes. Then place the frying pan in the oven for approximately 10 minutes. Do not cover. Remove the pork chops from the pan and put them on a service platter. Add the butter to your pan and place it over medium heat on top of the stove. When the butter is melted, add the mushrooms. Saute the mushrooms for 2-3 minutes, seasoning to taste. Add the flour and the horseradish, mix well together, then add the chicken stock. Continue to taste and serve the pork chops with the sauce. Garnish with tomato slices.
Het oven to 325 degrees. Butter a 13 x 9-inch baking dish. Heat oil with butter in a skillet. Season the chops with seasoned salt and black pepper, add to the skillet and lightly brown on both sides; remove to a plate and set aside. To the same skillet (add in more butter and/or oil if needed) add in onion, garlic, celery and mushroom pieces; saute for about 3 minutes; remove from heat. Arrange the potato slices in the buttered baking dish, then top with the onion/celery mixture. In a bowl combine the mushroom soup with sour cream, milk and Parmesan cheese, 1 cup grated old cheddar cheese, 1 teaspoon seasoned salt and black pepper to taste. Spoon the soup mixture over the potatoes and onions. Arrange the browned chops on top. Cover with foil and bake about 1-3/4 to 2 hours or until the chops and potatoes are tender. Remove from oven and sprinkle with about 1 cup (or more or less) grated old cheddar cheese, then return to oven uncovered for another 8-10 minutes. Let stand about 10 minutes before serving.
Place apricots and water in medium bowl, cover and let stand overnight. Combine apricot mxture and rind in large saucepan; bring to a boil. Reduce heat and simmer uncovered about 10 minutes or until apricots are soft. Add juices and sugar; stir over heat without boiling until sugar dissolves. Boil, uncovered, stirring accasionally about 30 minutes or until jam jells when tested. Stir in almonds and liqueur. Pour hot jam into hot sterilised jars, seal while hot.
In large, non-stick skillet, heat oil over medium high heat. Brown turkey until fully cooked, breaking into small pieces with a wooden spoon. Transfer to plate. In large saucepan, melt butter over medium high heat. Stir in onion and cook until translucent, about 5 minutes. Stir in garlic and cook just until fragrant, but not browned, about one minute. Whisk in flour, and cook until it combines with the flour in a thick paste, about one minute. Continue whisking and slowly pour in milk. Bring to boil and reduce heat to maintain a simmer, whisking often, until sauce is thick, about 10 minutes. Whisk in Dijon, salt and fresh cracked pepper. Whisk in cheddar until smooth. Stir in noodles, reserved turkey with any accumulated juices and diced tomatoes. Pour into a greased 13 x 9 inch (32.5 x 23 cm) baking dish. Sprinkle with crumbs and bake in 350°F (180°C) oven until the sauce is bubbling and top is golden, about 30 minutes. Let sit for 10 minutes before serving.
Boil the noodles as the directions say on the box. Brown the beef and strain the grease, set aside. In the same skillet saute the onion and garlic until it's limp, set aside. Mix the onion,garlic and ground beef in a bowl. In a 9x11 casserole dish, spread 3 ladle's of sauce across the bottom of the dish. Put 3 noodles on top of the sauce. Add ground beef on top of the noodles, about half of the mixture of beef, onion and garlic. Dot with Ricotta cheese, about 5-6 tablespoons. Repeat the same steps. Bake for 30-45 minutes at 350 or until golden brown. After 30 minutes top with mozzarella and parmesan cheese. Serve hot.
Cake: Mix flour, soda, cinnamon, and salt in a large bowl. Beat eggs, oil, buttermilk, sugar and vanilla; add to four mixture, add pineapple, coconut, pecans and carrots; stir well. Grease and flour 9 x 13 cake pan. Pour in batter and bake at 350° for 50-55 minutes or until tests done. Glaze: Mix all but vanilla in saucepan, bring to a boil. Cook for 5 minutes stirring often. Remove from heat, stir in vanilla. Poke holes in warm cake every two inches. Pour glaze over cake and cool cake until syrup is absorbed. Frosting: Combine and beat until smooth. Frost cooled cake.
To make the filling: In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with a potato masher. Add the tomato sauce, the cumin, the chilies, chili powder, and salt and black pepper to taste, simmer the mixture, stirring, for 5-7 minutes, or until it is slightly thickened. Working with 1 warmed tortilla at a time (keep the others covered while working with each) spread about 3 tablespoons of the filling down the center of each tortilla. Working from the sides fold in the ends and then roll the tortillas enclosing the filling. Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F oven for 10-12 minutes. Sprinkle with green onions and serve with sour cream and salsa.
Heat a non-stick skillet on medium heat. Add oil to skillet and heat, do not burn. Add onions to hot oil and saute until well cooked but not yet browned, about 7 minutes. Add cabbage to skillet and saute, stirring constantly until cooked and takes on a translucent appearance. Onions should be starting to brown when cabbage is cooked. About 5 to 7 minutes. Stir in salt and pepper. Pour beaten eggs over cabbage/onion mixture and mix into vegetables, cook until eggs are cooked. About 3 minutes. Serve as a side dish with a main meat course or as a main dish with steamed jasmine white rice.
Place butter and oil in 2-quart pan over medium heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque. Add salt, oregano, cumin, turmeric and broth. Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes or until rice is tender and all liquid is absorbed. Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss gently. Turn off heat; let stand 5 minutes before serving.
Preheat oven to 350°F. Peel potato and slice it paper-thin with a mandolin. Line a baking sheet with parchment paper and spray with cooking spray. Place the potato slices flat on the sheet. Brush the potatoes with melted butter, then place fresh dill spring on each slice. Place another potato slice on top of each herb-potato slice (Try to use a slice of similar size/shape - you can use kitchen scissors to trim it if necessary). Spray the potatoes with cooking spray and cover with another sheet of parchment paper. Place a baking sheet on top of the parchment paper. Bake at 350 for 20 minutes. Eat as a snack or garnish your favorite soup with these chips.
n a bowl, combine cucumbers, onions, tomatoes and parsley. Combine dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least 1 hour.
Put the ponzu sauce, ketchup, maple syrup, sesame oil, ginger, garlic, chili flakes, sesame seeds and crumbled, dried oregano in a large Mason Jar, screw on the lid and shake vigorously until well blended. Pour the sauce in the Crock Pot and set to HIGH, put the lid on. Remove the skin from the chicken drumsticks, rinse them, pat them dry, rub the 5 Spice Powder all around and add them to the sauce in the crockpot. In the meantime, prepare the Peppers by removing the core and white membranes, cutting them into 1 1/2 by 1 1/2 inch squares. After 2 - 21/2 hours on high, add the Peppers to the Crockpot and set for another hour on high. Make a cornstarch slurry and whisk into the sauce during the last 30 minutes or until the sauce has thickened. Check drumsticks fore doneness, the meet should come easy off the bone.
Mix cookie crumbs with melted butter. Press into 9x13" pan. Freeze 30 minutes. Top with softened ice cream. Freeze another 30 minutes. Make a syrup with the condensed milk, chocolate syrup and butter by combining in saucepan and bringing to a boil. Simmer 5 minutes. Stir in the vanilla. Pour on top of ice cream. Freeze another 30 minutes. Spread Cool-Whip over the top. Sprinkle with chopped nuts. About 30 minutes before serving, place in refrigerator to help ease in serving.
Preheat oven to 350°F. Coat a 9-inch glass baking dish with cooking spray. In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside. Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat. Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives. Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa. Yields 1 enchilada per serving.
cook spinach as directed and drain excess water. In a bowl mix remaining ingredients, except shredded swiss. Add cooked spinach and mix well. transfer to pie plate. add shredded cheese on top. bake at 350 degrees for 40 minute or until top is light brown and knife comes out clean. serve warm and enjoy.
Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside. Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced turnip or rutabaga, Brussels sprouts, carrots, chopped cabbage, carrots, thyme and the remaining 1/2 teaspoon each of salt and pepper. Mix well. Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer. Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.
In blender, combine milk, honey, cottage and cheese. Cover and process until smooth. In bowl, combine Bisquick and poppy seeds. Stir in cottage cheese mixture just until blended. Turn on floured surface. Pat out to 1/2 inch thick. Cut with biscuit cutter and place on ungreased baking sheet. Bake at 425° for 8 to 10 minutes, or till golden brown.
Preheat the oven to 350*. Lightly grease a 2 quart casserole dish. Using a large skillet,fry the bacon over medium high heat until crispy and brown. Place on a paper towel to drain. Add the butter to the same skillet and melt over low heat. add the squash and onion and cook for about 10 minutes, stirring continually until soft and slightly browned. Remove from the heat and cool. Combine the mayonnaise, Parmesan cheese, eggs and 1/2 cup bread crumbs in a large bowl and whisk to combine. Add the squash mixture and basil, season with salt and pepper to taste and stir to mix. Spoon the casserole mixture into the prepared dish, sprinkle with the remaining 1/4 cup bread crumbs, and crumble the reserved bacon on top. Bake for about 40 minutes, until bubbling around the edges, puffy and slightly soft in the center.
Place ice ring in bottom of punch bowl. Add liquids in order given. Float slices of oranges and limes on top.
Place all ingredients in bread machine on dough setting. Preheat oven at least 30 minutes to 550 or hottest setting, with pizza stone in middle. When dough is done, stretch gently into 4 equal circles on floured board. Top with tomato sauce, cheese, toppings. Bake at 550 degrees for about 6 minutes.
Place the cherries and sugar in a small pan, pour in scant 1/2 cup water, cover and cook over medium heat until softened. Remove the cherries with a slotted spoon and pass through a food mill into a bowl. Reduce the cooking liquid over low heat, then remove from heat and let cool. Stir the cooled liquid into the cherry puree, then add the kirsch. Serve.
Melt 4 T. butter in heated skillet. Wash squash, slice into medallions, and saute lightly in butter. Combine next three ingredients in large bowl, stir in squash, and place in greased baking dish. Melt remaining butter and saute two handfuls of breadcrumbs until butter is absorbed; sprinkle over squash mixture and top with cheese. Bake at 375 degrees for 25 min, or until crisp and bubbling.
Crust: In a food processor, combine flour, sugar, and salt. Pulse to mix. Add butter; pulse until coarse crumbs form. Pour 3 Tablespoon of the water over top of crumbs and pulse just until dough begins to come together. (If dough is dry, add the remaining water.) Gather dough into a ball; press into a disc and wrap in plastic wrap. Refrigerate 1 hour or overnight. Filling: In a large bowl, toss rhubarb, 1/2 cup of the sugar, cornstarch, and 1/2 teaspoon of the grated orange zest until combined. Let stand 25 minutes, stirring occasionally. In a small cup, combine the remaining 2 Tablespoon sugar and the remaining 3/4 teaspoon grated zest. Heat oven to 425 degrees F. Line a large baking sheet with parchment paper. On a lightly floured surface, with a floured rolling pin, roll dough into a 13-inch circle, pressing any cracks together at edges. Drape dough over rolling pin and transfer to baking sheet. Gently stir raspberries and ginger into rhubarb mixture. Spoon filling onto dough circle, leaving a 2-inch border of dough uncovered. Fold edge of dough up onto filling, pleating dough and pressing any cracks. Dot filling with butter. Brush dough with water and sprinkle sugar-zest mixture over dough and filling. Bake 15 minutes. Reduce temperature to 375 degrees F. Bake 25 to 30 minutes longer, or until crust is brown and filling is bubbly. Let tart cool on pan on wire rack 15 minutes. With a spatula, slide tart onto wire rack to cool completely.
Put first 7 ingredients in small covered container. Let sit overnight, at room temperature. Dip chicken pieces in egg. Next dip in cornflake crumbs. Place skin side down on a piece of tinfoil on pan.
(easier for cleaning pan) Bake 400 degrees for 1/2 hour - turn and BASTE with sauce for another 1/2 hour or until chicken is tender.
Grease a 23cm square cake tin and line with baking paper. Heat oil in a pan and cook leeks, garlic and red pepper until just soft and lightly browned. Cool. Combine leek mixture with beaten eggs, cream, cheeses, olives and parsley. Mix well. Pour mixture into prepared tin and sprinkle top with polenta and extra cheese. Cook in a 180 degree C oven about 40 minutes. Cool in pan. Cut into squares to serve.
Squeeze the passion fruits and strain the juice. In a pitcher combine the juice with the rum, sugar, and ice. Stir well. Pour the mixture into 4 glasses. Add a dash of bitters and sprinkle nutmeg top each glass then serve.
NOTE: I used Morningstar Farms "chik patties", but Tofurkey deli mock turkey slices would work, too as would mock ham deli slices for the bacon. CURRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup. FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person. BATTER: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. SANDWICHES: Make 4 sandwiches, putting cheese between veggie bacon and mock chicken cutlet. Cut into fourths and put a toothpick through each quarter. Heat about 6 inches of oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4-inch oil in a large pan and fry the sandwiches on both sides until crispy and brown. Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.
Trim zucchinis and cut in half lengthwise. Using a spoon, carefully scoop out the zucchini pulp leaving the shells about 1/4 inch thick and set aside. Roughly chop zucchini pulp. Saute onions, pepper, and garlic in the olive oil until the onions are tender and translucent, about 5 minutes. Add zucchini pulp and pecans and continue to saute about 3 minutes. Add tomato, rice, thyme, salt and pepper, and stir gently to combine all the ingredients. Stuff reserved zucchini halves with rice mixture and top with the mozzarella and parmesan cheeses. Place zucchinis in a small, shallow casserole dish and cover with aluminum foil. Bake at 350 degrees for 30 minutes. Remove foil, and return to oven for about 10 minutes, or until tops are lightly browned and bubbly.
Preheat the oven to 350&deg;F. Line an 8-inch square pan with aluminum foil. Place bittersweet chocolate, unsweetened chocolate and butter in a large microwave-safe bowl. Microwave for 2-3 minutes, stirring every 30 seconds (don't skip this step or the chocolate will scorch!) until mixture is melted. Cool to lukewarm (don't skip this step either or the eggs will curdle!). Once mixture is cooled, stir in the sugar, pinch of salt, and vanilla until combined. Beat in the eggs by hand, one at a time. Add the flour and stir energetically for 3-5 minutes until the batter is thick, smooth, and 'dry'. It will look curdled at first and may have some separated liquid, but if you stir it thoroughly it will reach the correct consistency. (This step is the most important to ensure the brownies have the perfect consistency!). Scrape the batter into the prepared pan and bake until the center feels almost set (with a few dry crumbs when tested), about 20-30 minutes. Do not overbake! Let the brownies cool completely in the pan before serving. (Note: These brownies will 'mature' and improve in flavor and texture the following day or two after baking. Don't eat them all the first day and you will see what I mean!). These brownies can be stored, tightly covered with aluminum foil, at room temperature for up to a week. Enjoy!
In a heavy saucepan, over low heat, melt chips and miniature marshmallows with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper-lined 8 or 9-inch square pan. Chill for 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
Stir together first four ingredients in a large bowl. Sprinkle with cardamon. Pour juice over fruit, stirring gently. Cover and chill 30 minutes. Garnish and serve.
Powder all the above ingredients and mix. Store in an airtight container. Will keep well for years.
Cut the " tops" and "tails" off the beans and cut them into 2.5 cm ( 1 inch) lengths. Melt the butter in the pan and saute the onion gently for several minutes until soft and golden but not brown. Add half of the paprika, the beans, stock, salt and pepper, bring to the boil and cook for 10 minutes until the beans are tender. Take the pan off the heat and stir in the sour cream, return pan to the heat and reheat without boiling. Transfer to a serving dish and and dust the top with the remaining paprika.
In a nonstick saucepan sprayed with vegetable spray, heat the oil over medium-low heat. Stir in the garlic and leeks. Cook, covered, for 3 minutes or until softened. Stir in the squash, stock, carrot, cinnamon and ginger and bring to a boil, then reduce heat to medium-low, cover and cook for 15 to 20 minutes or until the vegetables aretender. Add the molasses and honey. Transfer the soup to a food processor or blender and puree until smooth. Garnish with a dollop of yogurt or sour cream.
Soften yeast in warm water. Scald milk and set aside to cool. Combine flour, salt and sugar in large bowl. Cut in margarine with pastry blender. Stir in yeast, egg yolks and lukewarm milk. Beat well. Chill overnight in refrigerator. Divide dough in half. Roll each half to 12x10-inch rectangle. Brush with melted margarine. Combine 1/4 cup sugar and cinnamon. Sprinkle over dough. Starting with 12-inch side, roll jelly-roll fashion. Cut into 1-inch slices. Place in 24 greased muffin cups. Cover; let rise in warm place for 1 hour. Bake at 375 degrees for 20 to 25 minutes. Combine ingredients for icing. Ice while warm.
Heat oven to 350 F.Cook pasta according to package directions.Drain. Combine Alfredo sauce, half & half, Parmesan cheese and pepper in large bowl. Add cooked pasta mixture and shrimp; gently stir to combine. Spoon mixture into greased 2-quart round casserole. Cover; bake for 40 minutes. Toss together breadcrumbs, butter and Italian seasoning. Sprinkle breadcrumb mixture over pasta mixture. Continue baking, uncovered, for 15 to 20 minutes or until bubbly.
Combine all ingredients in medium bowl, mix well. Let stand at least 1 hour before serving. Drain off excess liquid before serving.
Preheat oven to 350°. Put a layer of zucchini in baking dish. Dab with butter and sprinkle with salt and pepper and some of the chopped onions. Repeat layers until zucchini and onion are used up. Sprinkle cheese on top and spoon soy sauce over all. Bake for 40 to 45 minutes.
Brown hamburger, sausage and onion in a large skillet. Drain well. Add Velveeta Cheese, stir until melted. Add well drained Rotel. Mix Well. Place Rye bread slices on two cookie sheets. Top with a heaping TBL. of mixture. Place cookie sheets in the freezer for an hour or two. Remove from freezer and place Hanky Pankies in ziplock freezer bags. When ready to use, take directly from freezer and bake at 350* for 10 to 15 minutes.