HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color. (I dispensed with lining the pie tin with foil and weights. I pricked the bottom and sides lightly and baked for 10 minutes until the crust was begining to turn golden brown. I made a shield with foil for the edges of the crust and then filled and baked pie). For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Mix the salt and baking soda in with the flour, then layer the ingredients into the jar. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band. Enclose a card with the following mixing and baking directions: Chocolate Chip Cookies Preheat oven to 375 degrees F (190 degrees C). Sift dry ingredients through a colander to separate the chocolate chips from other ingredients. Beat 1 cup of unsalted butter or margarine in a medium bowl. Beat sifted ingredients into butter until blended. In a small bowl, beat 1 egg with 1 teaspoon of vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned. Makes 4 dozen cookies. It helps to pack each layer down to make all the contents fit in the jar. These make great gifts!
Combine flour, brown sugar, baking powder, salt, oil, eggs and vanilla; mix on low speed of electric mixer until blended. Mix 1 minute on medium speed. Batter will be thick. Spread half of batter in oiled and floured 9-inch baking pan. Toss cherries in small amount of flour. Scatter cherries over batter; spread remaining batter over cherries. Sprinkle pecans over top. Bake at 325 30-35 minutes or until wooden pick inserted near center comes out clean. Cool on rack and cut into 16 pieces. Chocolate Chip Variation: Sprinkle 1/2 cup chocolate chips over batter with pecans.
On medium heat in a large frying pan, cook beef, onion and garlic. Add the chicken bullion and salt to taste. Drain of excess fat and set aside. Meanwhile on a comal (or over open flame) roast chile until skin is charred and blistered, turning occasionally for even roasting. About 2 -3 minute on each side. Place the chiles in a plastic bag and cover with towel. Let rest for about 15 minute Once cooled, peel as much skin as possible without tearing the chile. Slice a small slit on side of chile and gently remove stem, membranes and seeds with your fingers. If too many seeds are left, try putting small opening of chile under soft running water for remaining seeds to wash out and dry with towel. In a clean bowl and with clean beaters, beat egg whites until foamy peaks form. About 5-7 minute Set aside. In another bowl, beat egg yolks until thick and yellow, about 4-6 minute Set aside. Fill large frying pan with oil to about 3/4 way up of pan. Heat on medium high heat. IMPORTANT to make sure oil is hot enough to cook before placing peppers. Test oil by placing tiny amount of egg white in oil and waiting to hear if it immidietly sizzles. Assemlble your work station: Beginning with meat, then chiles, then cheese, then egg yolks, then egg whites and finnally ending at the hot oil. Stuff chiles with meat first (do not overstuff) with about 2 table spoons of meat, depending on size of chiles. Then place 2 slices of cheese lenghwise in the chiles. Try to keep chile opening closed (you can secure with 2 toothpicks). Place chile inside of bowl with yolk, gently lifting chile and supporting it under neath with both hands. Brush top side with yolk. Gently dip yolk covered chile in egg white mixture (try to spoon egg white on top if not covered enough). Gently slide chile into frying pan and let fry. While it is frying, with a wide slotted metal spoon, spoon some hot oil on top of chile. The egg whites will start to puff up. Fry for about 3 mins or until brown on that side. Gently flip with a spatula and fry the other side until brown. Drain WELL on paper towl. Dabb top of chiles with paper towel to try to remove excess oil. Pour tomato sauce over chile and crumble queso fresco on top.
Mix together the first 5 ingredients. Pour half of this mixture into a greased 9x13 glass baking dish. Bake at 375 degrees for 8 minutes. Melt caramels with 1/2 cup evaporated milk. Spread over baked brownie mix. Layer coconut and chocolate chips over melted caramel mixture. Pour remaining cake mixture over top of chocolate chips. Bake at 375 degrees for 18 to 20 minutes. Cut after completely cooled.
Stir together first 6 ingredients and set aside. Heat cooking oil in wok or frying pan on medium-high. Add broccoli and garlic and stir-fry 3-4 minutes or until broccoli is tender-crisp. Stir cornstarch mixture and add to broccoli mixture until boiling and thickened.
Heat enough oil in a pan that's appropriate for deed-frying foods; the oil should be at least 1 inch deep. Combine all ingredients in a bowl; mush the mixture through your clean hands until well combined and balls can be formed. Form dough into approximately 24 balls that measure roughly about 1 inch in diameter. Resist the temptation to add liquids to the mix. There is enough liquid in the grated vegetables to make the mixture come together. If you absolutely must, add no more than a teaspoon of liquid. Place as many of the balls in the hot, but not smoking, oil as possible, leaving enough room for them to float comfortably; fry over medium to high heat (depending on the type of oil you use and the type of range you have) for 10 minutes. The kofta balls should be a rich golden brown color. They will get darker after they are removed from the oil. When the frying process is complete, remove the kofta balls from the hot oil and place them into a colander to drain over a plate-or-onto a plate with paper towels to absorb some of the excess oil. Place the kofta balls into the tomato sauce of your choice, or into whichever other sauce you may be using, for approximately 5 minutes prior to serving. If, after sitting for 5 minutes, the kofta balls have soaked up a lot of the sauce, adding a little water will help reconstitute your sauce. Serve with cooked pasta and tomato sauce, or serve with a white cream-style gravy and herb-rubbed potatoes. Experiment, enjoy, and be amazed!
In a large pan, add water, wine, lemon juice, mustard seeds, peppercorns, bay leaves and dill, bring to a boil, reduce heat, cover and simmer for 10 minutes. Add the fish and return to a simmer, cover and continue to simmer until fish is cooked and flakes easily, approximately 8 minutes. For the Sauce: In a pan combine mustard, vinegar, sugar, Worcestershire, dill and sour cream, stir over medium heat until hot, when fish is cooked add the 3 tablespoons of liquid from poached fish. Heat through and serve over fish. To serve: Place fish on plate and top with sauce, garnish with dill.
Clean mushrooms and brush with olive oil. Place on baking sheet, cap side up. Bake at 425* for 20 minutes. Can be frozen for later use.
Dredge chicken in bread crumbs. Brush 1/4 cup melted butter on chicken to moisten bread crumbs. Broil or grill about 6-8 minutes per side or until fully cooked. Set aside. Mash 1/2 cup butter with flour to make a creamy mixture. Set aside. Bring chicken stock to a boil in large pan. Add reserved butter-flour mixture to stock. Bring to a boil again, stirring until mixture thickens. Reduce heat to simmer. Add ham, lemon juice and wine. Let simmer about 5 minutes. Place chicken pieces in sauce in shallow casserole dish. Top chicken with cheese. Place in preheated 350 degree oven just until cheese melts, about 3-4 minutes. Transfer to plates with ham spooned over chicken with sauce on top.
In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer. Thoroughly stir cornstarch into water until well blended and add to saucepan. Simmer sauce until thickened, then turn off heat, cover and set aside. Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute. Add the chopped onion to the skillet, and saute until tender but not golden. Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture. Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy. Stir in sauce. Serve over brown rice.
Saute` vegetables in 3 tbls margarine until crisp and tender. Remove from heat and stir in soup and sour cream. Melt remaining margarine and mix with the stuffing. Put 1/2 of the stuffing mix in the bottom of a greased/sprayed 13X9X2 pan. Put zucchini mixture over the stuffing and top with the remaining stuffing. Sprinkle the cheese on top. Bake at 350 degrees for 30 minutes.
Cream butter and sugar; add egg. Sift together flour, baking soda, and spices. Add to the first mixture. Add water, vanilla, and walnuts. Mix in apples. Place mixture in a greased 9-inch pie plate. Bake at 350 degrees for 45 minutes. Good served with vanilla ice cream or whipped cream.
Wash and dry chicken legs. Place chicken legs in a non-metallic dish or resealable plastic bag. To make marinade, place marinade ingredients in a 2-cup measuring cup and stir until well combined. Pour marinade over chicken and cover or close bag. Marinate in refrigerator several hours or overnight. To make basting sauce, place sauce ingredients in a 2-cup measuring cup and stir until well combined; set aside. Preheat grill and lightly coat with oil or cooking spray. Drain chicken and discard marinade. Place chicken on prepared grill 4 to 6 inches from source of heat. Cook 25 to 30 minutes, turning occasionally. Brush chicken with basting sauce and continue to grill an additional 10 to 15 minutes, basting and turning frequently until chicken is no longer pink inside. Watch closely to prevent over browning.
Heat oil in skillet to a medium heat. Cut each chicken breast into manageable pieces, about three pieces to each breast. Coat the chicken, first with the mustard then the Parmesan. Once the oil is hot add the chicken to your pan and cook until there is no more pink, turning once. Remove the chicken and serve with warmed tomato sauce if desired.
Set oven to 325 degrees. Cook the penne in boiling water until JUST firm-tender, drain and transfer to a bowl (do not rinse with water) toss with 2-3 tablespoons oil and set aside, this can be done before, during or after you cook the lamb shanks). Heat oil in a Dutch oven over high heat. Rub oil lightly on the lamb shanks and then season them with salt and pepper. Add to the pot and brown evenly on all sides (this should take about 10-12 minutes). Transfer the lamb to a platter. Add in chopped onions, garlic, mushrooms, basil, rosemary and crushed red pepper flakes; saute until the veggies are tender (about 7-9 minutes). Return the lamb to the pot. Add in wine and bring to a boil; simmer for about 6-8 minutes. Add in beef broth, Worcestershire sauce and crushed tomatoes and return to a simmer. Season with salt and pepper to taste. Cover the pot and transfer to the oven. Cook for about 1-1/2 hours, or until meat is desired tenderness. At this point you can remove the meat from the bones and return the meat to the sauce, or just serve the bone with the meat on them with the sauce. Serve the sauce over cooked pasta, and sprinkle with grated Parmesan cheese. Delicious!
Preheat oven to 400 degrees farinheit. Combine flour, baking powder, baking soda and salt. Set aside. In a large bowl combine 1 and 1/12 cups brown sugar, oil, milk, egg and vanilla. Add dry ingredients and mix throughly until dry ingredients are moistened. Fold in rhubarb. Spoon evenly into 12 muffin cups. Bake for 15-20 minutes or until tooth pick inserted in centre of muffins comes out clean. Combine 1/3 cup brown sugar, cinnamon and melted butter in a bowl. Spoon over muffins while still warm.
Roll crescent rolls flat on cookie sheet. Bake for 8 to 10 minutes and cool. Mix cream cheese, mayonnaise, dressing mix and soup mix. Spread on cooled rolls and top with vegetables. Put grated cheese on top. Let it chill for 2 hours before serving.
Heat oven to 350°. In a large bowl combine flour, 2 cups sugar, cocoa powder, baking soda, and 1 teaspoon salt. Add water, oil, vinegar, and vanilla. Beat for two minutes until well combined. Pour batter into paper lined muffin cups about 2/3 full. Mix together cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt until well combined. Spoon 1 tablespoon of this mixture onto the center of each cupcake. Bake for 20 to 25 minutes. Cool completely.
In a large resealable plastic bag, combine the flour, garlic, salt and pepper. Add beef, a few pieces at a time and shake to coat. In a stock pot, heat oil. Add onion and celery and cook down until onion is soft and translucent. Add beef to pot in batches and brown. Remove beef and set aside. Add mushrooms to pot; saute until tender. Return beef to pot. Add the wine, broth, thyme and rosemary, stirring to loosen browned bits from pan. Now add the red pepper flakes at this point. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef is tender. Combine cornstarch and water until smooth; gradually stir into stew. Increase heat and bring to a boil, stirring for 2 minutes or until thickened.
Mix all ingredients except the cheese. Pour into 8 or 9" baking dish. Sprinkle grated cheddar cheese on top. Bake at 350 degrees for 25 minutes or until cheese is thoroughly melted and sides of casserole are bubbling.
Pre-heat oven to 350. In small oven safe dish mix together all ingredients. Bake for 20-25 min, Corn along the edge of bakeing dish may be slightly browned.
In a large Dutch oven, saute mushrooms and onion in butter until tender. Add in flour and curry powder and mix until blended. Gradually add the broth. Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through.
In large pot or Dutch oven, heat oil over medium high heat. Add celery, carrot, and onion, and cook, stirring frequently, until onions are translucent and vegetables are beginning to soften, 3-5 minutes. Add sweet potatoes, rice, and curry powder. Stir to combine. Sprinkle with salt and pepper. Cook, stirring occasionally, until rice grains are translucent, 3-4 minutes. Pour in vegetable broth. Bring to a boil. Cover and reduce to a simmer. Cook until rice is tender and sweet potatoes are softened, 35 to 50 minutes. Season to taste with salt and pepper. If you prefer a chunky soup, serve immediately. You can also partially puree with an immersion blender, or transfer 2 cups of soup to a regular blender, puree until smooth and stir back into soup. Serve hot with maple syrup drizzled on top.
Coat a medium skillet with nonstick spray. Heat to medium. Add the onion, carrot, green pepper and mushrooms. Cook for 5 minutes or until tender. Remove from heat and set aside. In a large bowl stir together the egg whites, crushed crackers, milk, 2 tablespoons of the chili sauce, Italian seasoning, and black pepper. Add the cooked vegetables and ground beef; mix well with hands. Firmly pat the mixture into a 7.5 x 3.5 x 2 inch loaf pan. Invert the loaf pan into a shallow baking dish. Bake at 350°F for 30 minutes. In a small bowl, combine remaining chili sauce, brown sugar, vinegar, and hot sauce. Spoon over meatloaf. Bake for 15-20 minutes more, or until internal temperature reaches 160°F. Let stand for 10 minutes. Cut into 6 equal slices and serve.
Mix first 4 ingredients in large bowl. Mix in tuna. Add celery, onion, and cilantro; mix well. Cover; chill at least 30 minutes. Spoon 1/2 cup tuna on each of 6 bread slices. Top with tomato slices, arugula, and bread slices. Cut sandwiches in half.
Place stock in a 5- to 6-quart soup pot. Add pork, reserved bones, pickles and pickle juice. Bring to a boil, turn the heat down to a simmer and cook for 30 minutes or until pork is barely tender when tested with a fork. Remove bones. Add potatoes and ketchup. Bring back to a boil, then turn the heat down to a simmer and cook an additional 20 minutes or until potatoes are tender. Adjust seasonings. Ladle into warm bowls and serve with rye brea if you wish.
Preheat the oven to its lowest temperature. Line a baking sheet with a silicone mat, or lightly oil the sheet, and place it in the oven to warm while you prepare the cheese. SOLUTION: Combine beer or water with sodium citrate in a pot. Stir until dissolved. Then bring to a simmer over medium heat. CHEESES: Add the grated cheeses gradually to the simmering liquid. Use an immersion blender to blend in each addition until it has melted and is completely smooth. Pour the liquid cheese mixture onto the warm baking sheet. Tip the sheet as needed to form an even layer. Alternatively, pour the cheese into a mold coated with cooking spray. (A silicone tart mold would form 3 1/8-inch diameter circles). Cover with plastic wrap, and refrigerate until fully set, at least 2 hours. Cut into rounds or squares 7.5 cm or 3 inches across. Place plastic wrap or parchment paper between the slices to prevent them from sticking together, and store refrigerated or frozen.
Combine the beans and onion in a glass bowl. Pour the oil, vinegar, sugar and celery salt into a saucepan and bring to a boil, allowing the sugar to dissolve. Pour the vinegar mix over the beans and onions in the bowl and mix well. Allow to cool for 30 minutes then refrigerate until ready to use. This salad is best after about 6 hours, but is still good if you want to use it right away.
Preheat oven to 350°. LIghtly coat the bottom of a 9x13-inch baking dish with a non-stick cooking spray. Melt butter in a large skillet. Add the diced apples, cinnamon, cloves and brown sugar. Cook over medium heat for 10 minutes or until the apples are tender. Remove from heat and set aside. Slice crescent rolls in half lengthwise. Arrange crescent roll halves in the bottom of the baking dish, with the cut side up (crust side down). Spread the cranberry sauce evenly over the tops of the dinner rolls. Spread the apple mixture evenly over the cranberry layer. Add the apple cider, milk, lemon peel, nutmeg, and beaten eggs to a bowl, and blend well with a whisk. Pour the milky mixture over the top of the cranberry and apple layers. Sprinkle the nuts over the top. Let stand for at least 20 minutes, or cover the dish and place it in the refrigerator for several hours), to allow the milky mixture to soak into the rolls. JUST A QUICK NOTE ABOUT THIS STEP -- The longer the dish sits, the thicker the dish will be after baking. Setting it aside for at least 20 minutes will result in a cobbler-like consistency. But if you prepare this dish in advance (several hours to even a day ahead of time) and letting it chill in the refrigerator (covered) will result in a thicker, quiche-like consistency. Bake at 350° for 50-55 minutes. Remove the baking dish from the oven, and let the dish stand for about 10 minutes before serving. This can be served immediately as a side dish (while still hot), or the dish can be allowed to cool completely and served as a tart dessert topped with ice cream or whipping cream.
Mix well the chicken, soup, stuffing mix, egg, onion, and celery. Refrigerate 3 hours minimum. Create a 'log' shape from about 3/4 cup of mixture. Gently drop onto the counter to flatten the bottom to form a traditional 'cone' shape. (about 3" high, 2" in diameter), or form patties for a simpler method. Roll croquettes in bread crumbs. (At this point, you can freeze them for up to two months or cover them and place them in the fridge overnight to serve the following day. Just bring them to room temperature when ready to use if frying them). Fry in about 1/4" of oil in skillet over medium heat turning occasionally till golden brown on all sides and bottom, about 10-15 minutes. For a healthier version, they can be baked at 350F for about 25-30 min (from the freezer, bake 45-50 minutes). Keep warm in 200 degree oven. MAKE THE SAUCE: Meanwhile, In a small saucepan, stir the remaining can of soup with milk, stirring until warmed and creamy. Pour over croquettes or serve sauce on the side. Traditionally served atop a mound of mashed potatoes for a wonderful presentation.
Heat the olive oil over medium high heat. Season the chicken with salt and pepper and add to the hot skillet. Sprinkle the rosemary on top and cook the chicken until crispy and brown, 8 to 10 minutes. Transfer the chicken to a platter. Wisk the balsamic vinegar and marmelade into the skillet. Lower the heat and simmer for 1 minute. return the chicken to the pan and coat with the sauce. Remove the pan from the heat and stir in the baby spinach, stirring till wilted and coated with sauce. Sprinkle the pecans on the chicken and serve.
Split English muffins and top each half with a cheese slice. Spread with pizza sauce, then top with salami and pineapple. Sprinkle with oregano. Bake in 400F oven for 15 minutes.
Combine sugar, flour, and salt in a large bowl. With electric mixer, beat in pumpkin, egg, vanilla and pumpkin pie spice until smooth. Stir in apples gently with a spoon. Pour mixture into pie crust. Cover edges with foil. Bake at 375°F for 45 minutes. Combine flour, sugar, and cinnamon in a small bowl. Mix in softened butter using a fork. Sprinkle over pie. Bake an additional 15 minutes. Serve warm.
Preheat oven to 350°F. Season chicken with salt and pepper. In a large skillet, melt butter over medium heat. Add chicken and cook, turning, until browned, about 10 minutes. Sprinkle 1/4 C of the Parmesan cheese over the bottom of a 13x9 inch baking dish. Arrange chicken in dish. In the same frying pan, whisk flour into pan drippings. Cook, stirring, for 1 minute. Gradually add milk and cook, stirring constantly until smooth and thick. Remove from heat and stir in Swiss cheese. Pour sauce over chicken. Top chicken with remaining 1/4 C Parmesan cheese. Sprinkle with bread crumbs. Bake for 45 minutes, until chicken is tender.
Heat until bubbles form around the edge of the pot. Set aside for 5 minutes. Strain. Meanwhile dissolve 2 tablespoons cornstarch with 1/4 cup skim milk. Return the milk to the pot and bring back to a simmer. Add the cornstarch mixture and stir constantly until the sauce thickens smoothly. Season to taste with cayenne, salt and pepper. Cool.
Preheat oven to 375°. Cream sugar, shortening and vanilla; beat in eggs and water. Sift dry ingredients. Add to creamed mixture. Add chocolate chips, oats and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake for 10-12 minutes.
In skillet, saute mushrooms and onion in oil till tender. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage. Untie pork roast and separate the loins. Spread stuffing mix over one loin to within 1 inch of the edges. Top with remaining loin, retie securely with heavy string. Place in an ungreased shallow baking pan. Bake uncovered at 325 degrees for 2 1/2 hours or until meat thermometer reads 160-170 degrees. Let stand 15 minutes before serving.