HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil until it "speaks" when you sprinkle water into it. Cut each tortilla in half, then cut each half into 4 wedges. Mix cinnamon and sugar in a shallow dish with another paper towel lined dish right next to it. Put 2-4 tortilla wedges into the hot oil and cook until light brown on each side, flipping only once (this should take about 1 minute). Remove immediately from oil one by one and completely cover in cinnamon sugar mixture on both sides before placing on towel lined dish to cool and drain. When finished with crispas, toss together diced apples and lemon juice. Put apples, lemon juice and amaretto into a medium-sized skillet and cook over medium heat until apples just start to get tender and barely break down. Add brown sugar and stir well until evenly distributed. Remove pan from heat. Beat heavy whipping cream (works best in a chilled bowl) just until stiff. Gradually add sugar and vanilla and beat until stiff peaks form. On a plate or platter, set out each crispa individually. Top with a teaspoon or more of apple mixture, then a dollop of whipped cream. Sprinkle with chopped pecans.
Saute garlic and bell peppers in olive oil until bell peppers are soft. Add onion and zucchini, continue to cook until all veggies are tender. In a separate pan brown turkey meat, add salt, pepper, basil, oregano and cinnamon. Saute until turkey is cooked through. Combine turkey mixture with cooked vegetables. Add pasta sauce, simmer for 5-10 minutes or until all flavors are well combined. Boil water for pasta. Cook pasta al dente. Combine sauce with pasta and serve with Parmesan or Romano cheese.
Bring milk, butter and salt to boil. Remove from stove. Add flour and mix well. Add eggs, 1 at a time, beating well. Drop by teaspoonful into hot oil. Fry until brown. They will turn by themselves and pop open (no oil will enter them). Shake in a bag with sugar to coat.
Place dry onion soup mix in bottom of crock pot. Put roast into crock pot. Top roast with cranberry jelly. Cover, cook on low for ~8 hours. Remove roast to rest. Combine flour & butter with a small amount of gravy. Add back to crock pot & whisk until combined. Serve roast with gravy while hot.
Mix all ingredients into a glass oven dish with a lid. bake at 375 F for 45 minutes. Tada!
Cook noodles, drain and return to pot. Over low heat, stir in milk and both cheeses; stir until melted. Cheese sauce will be stringy. Add tomatoes and stir thoroughly; sauce should smooth out. Season with pepper to taste. Simmer 10 minutes, stirring occasionally.
Brown ground beef with onions and seasonings. Drain fat. Combine beef mixture, soup, and cooked noodles in a 1.5 quart casserole dish. Sprinkle cheese over top of casserole. Bake 30 minutes at 350 degrees.
Combine everything together in a container with a tight lid. I prefer a glass jar as I feel the potency remains longer then in plastic. Shake or stir well. Store in cool area. Do Not Refrigerate! This tends to settle, so stir well before using. I love using this when I'm saute onions for the base of a soup or stew -- just about any kind except lamb. It also makes a different rub for chicken.
Heat margarine in a skillet. Saute shallots and garlic for 4 minutes in the margarine. Stir while doing so. Add flour. Cook for 1 minute on low flame. Add milk and remove from heat. Keep aside. Squeeze out the water from the spinach and chop. Add spinach, cheese, bell pepper, salt and pepper to taste to the cooked sauce. Re-heat on low heat. Stir well for a minute. Remove from heat. Garnish with parsley. Serve on pasta.
Preheat oven to 375°F. In large bowl, combine sugar, flour, butter, and cocoa. Mix well. Add eggs one at a time, mixing well after each addition. Add evaporated milk, corn syrup, chocolate, and vanilla. Mix well. If using refrigerated crust, unroll and place into pie pan. Pour batter into pie shell. Bake 45 to 50 minutes or until wooden pick inserted in center comes out almost clean. Do not overbake.
Remove any tough stems from the spinach. In a large frying pan, melt the butter over medium-low heat. Add scallions and tarragon and cook for 2 minutes. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach about 5 minutes. Cook spaghetti in salted water, until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain spaghetti and toss with 3/4 cup of the pasta water, spinach mixture, cream cheese, parsley, Parmesan, and pepper. If the sauce seems too thick, add more of the reserved pasta water.
Preheat oven 170 C (325 F), grease an oven proof baking dish. Steam cauliflower until tender, about 15 minutes. Saute beef until brown, add cumin, salt and pepper and stir until beef is cooked, about 20 minutes. Add onions and cook. Remove pan from stove, add lemon juice and transfer to oven proof baking dish. Mash cauliflower with butter then spread over top of baking dish. Add grated cheese to top and bake for 15-20 minutes.
Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside. Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes (or you can add it carrots too). Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes. Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.
Spray a nonstick ridged grill pan with cooking spray and set over medium high heat. Combine molasses, brown sugar, mustard and vinegar. Put the ham in the grill pan and cook, brushing frequently with glaze until lightly browned, 4 minutes each side.
In a small bowl combine Bailey's and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved. In a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. Slowly add the Bailey's coffee mixture; stir well. Boil for 5 minutes Remove from heat and stir in chips and vanilla extract. Stir for approximately 3-4 minutes until smooth. Pour into a foil lined 8x8" pan. Chill to set.
Notes: "This makes 6 nice custards. Bake in once crust very slow till custard is stiff as jelly. Meridian, MS. October 26, 1903. Baking temperature is not included, would suggest standard temperature usage.
Sift the flour,baking powder and cocoa. Combine the milk and rum. Put margarine into a bowl, and mix until soft. Add sugar little by little, and mix well with a whisk until white and fluffy. Add a beaten egg little by little, and mix well with the whisk. Add 1/3 of the ? ingredients 1/2 of the ? ingredients 1/3 of ? the remaining ? the remaining ?, and chocolate chips in that order, and fold in until the batter is no longer floury! Pour the batter into muffin cups about 70 ~ 80 % full with a spoon. Sprinkle sliced almonds or walnuts as toppings if you like. Bake in the preheated oven at 350? for about 25 ~ 30 minutes, then it's done.
COOKIES: In a large bowl, cream together the butter and brown sugar until fluffy. Add the egg yolk; blend well. Add the flour; mix well. If necessary, cover the bowl with plastic wrap and chill about 15 minutes for easier handling. Preheat oven to 325°F. Shape dough into 1" balls; place 2" apart on ungreased or parchment-lined cookie sheets. With a fork dipped in flour, flatten each cookie in one direction to a 1 1/2" round. Bake for 10-14 minutes or until light golden brown. Cool for 1 minute on the sheets; transfer cookies to wire racks and cool completely. Meanwhile, make the FROSTING: In a medium saucepan, heat the butter over medium heat until light golden brown, stirring constantly. Remove pan from heat; stir in the remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread a scant 1 tsp frosting between 2 cooled cookies, flat sides inward. Store in the refrigerator.
In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover; Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes,Season.
Cook pasta as directed on the package. Meanwhile, cook sausage on medium-high for 10 minutes or until done in a large nonstick skillet. Add tomatoes, onions and dressing; cook 5 minute or until onions are crisp-tender, stirring occasionally. Drain pasta. Toss wtih the sausage-tomato mixture and 1/2 cup cheese. Sprinkle the top with the remaining cheese and enjoy!
Mix bisquick, club soda and sour cream well. Melt butter in baking pan. Roll out dough about 1/2 inch thick. Cut with cutter and place in pan over melted butter. Bake at 375°F until brown (about 10-13 min). Brush tops with butter.
Preheat oven to 425 degrees. Filling. In a medium heavy skillet over medium heat cook the onion and garlic in the extra virgin olive oil until translucent, about 7 minutes. Do not brown. While the onion mixture is cooking cut the chicken and pork into 1 inch cubes. Add to onion mixture, stir frequently and cook until done, about 15 minutes. Let the mixture cool for 15 minutes. In a food processor combine the meat mixture with the ricotta cheese or cottage cheese. Pulse until coarsely chopped. Add the parmesan, egg yolks, nutmeg, and salt. Pulse to mix well-just don't turn it into paste, you want a little texture. Sauce. In a large saucepan over medium high heat combine the extra virgin olive oil and onion. Saute for 2 minutes, stirring frequently. Add the flour and stir well, allowing the mixture to just simmer. Remove from heat. Whisk in the milk and chicken broth. Return to medium heat and reduce sauce to 1 and 1/3 cups, about 30 minutes. Remove from heat. Drain the tomatoes. Add tomatoes, spaghetti sauce, and basil to sauce mixture. Stir well and set aside. To assemble. Lightly oil 2 9x13x2 inch casserole dishes. Add 1/4 cup sauce to each casserole dish and lightly spread over bottom. Lay out two egg roll wrappers. Evenly place 6 tablespoons of meat mixture along the edge of each wrapper. Roll each wrapper to enclose filling. Repeat until all wrappers are used. Place rolled cannelloni, seam side down into prepared casserole dishes. Do not let the cannelloni touch each other. Evenly cover the cannelloni with the cheeses. Spoon the sauce around the cannelloni, dividing equally between the two casserole dishes. Sprinkle basil over cannelloni. At this point you can cover and refrigerate for 1 day. Bake uncovered in a 425 degree oven for 15 minutes, up to 20. Use a wide spatula to transfer cannelloni to plates-I do them one at a time as they will fall apart if you are not careful. Spoon sauce evenly between plates. If you have leftover meat you can freeze it for up to 3 months. For Electric Skillet-lightly oil your skillet, follow remaining directions, except reduce heat to 375 degrees, cooking for 20 minutes-do not cover unless your sauce is drying out.
Preheat oven to 325 degrees. Cook macaroni according to directions on box and drain. In large bowl, combine macaroni,cheese,mayonnaise,sour cream and cayene pepper. Spoon mixture into a 13 x 9 inch pan (spray sides with cooking spray). Bake for 30 minutes.
Heat 1 1/2 teaspoons of the oil in medium nonstick skillet over medium-high heat until hot. Cook and stir onion and rosemary 6 minutes or until onion is soft. Remove onion mixture, cool. Stir in cheese. With small knife, make horizontal slit in each pork chop to create pocket, being careful not to cut all the way through. Fill with blue cheese mixture. Wrap 2 prosciutto slices around each chop to cover chop and opening of pocket; secure with toothpicks. Heat remaining 1 1/2 teaspoons oil in same skillet over medium heat until hot. Cook pork 8 to 10 minutes or until pale pink in center, turning once. Remove toothpicks before serving. For Balsamic Greens with Plums: Whisk balsamic vinegar and Dijon mustard in small bowl; whisk in extra-virgin olive oil. Cut the 2 ripe plums into thin wedges; combine with mixed greens. Toss with enough dressing to lightly coat greens; serve with remaining dressing.
In a large salad bowl, toss first 7 ingredients. Add desired amount of dressing and toss with remaining ingredients. Enjoy!
Cook the fettuccini noodles like any other pasta noodles. Boil for 10 minutes or until soft and drain with a colander. Chop the tomatoes up into small chunks and set aside. Cut the mushrooms up into small slices and put them into a medium to large saucepan. Cut up the cream cheese and butter into small pieces, add to the saucepan. Add the parmesan cheese, milk, cream, black pepper, garlic, and corn starch to the saucepan. Cook the saucepan contents over low heat for 5 minutes. Add the shrimp to the saucepan. Cook another 5 to 10 minutes or until the sauce starts to thicken. For each serving do the following: Put the noodles on a plate. Cover liberally with the sauce from the saucepan. Sprinkle some of the chopped tomatoes over the top. Sprinkle the nutmeg over the top. Decorate with 1 to 2 small sprigs of the parsley.
Lighty grease a shallow 3-quart oven-proof dish. In a frypan, brown the ground beef with onion and garlic (if using), crumbling with a fork into fine pieces; drain, season with salt (or seasoning salt if using). Spread the refried beans into the bottom of the dish. Top the green chilies over beans. Top with cooked beef over beans. Top with shredded cheese. Drizzle taco sauce over all. AT THIS POINT, you may cover and refrigerate to bake later. Bake at 400 degrees for about 20 minutes. Spread the mashed avocado over baked mixture. Then top with sour cream. Sprinkle/garnish with chopped green onions and olives. Serve with Tortilla chips. **NOTE** if preparing this in advance and refrigerating, you might want to bake it longer than 20 minutes.
Preheat oven to 350°. Butter an 8-inch square baking dish or pan. Combine apples and cherry pie filling in pan. Stir together flour, sugar, cinnamon and Raisin Bran in a bowl. Add butter and mix well. Sprinkle over fruit. Bake for 30 to 40 minutes or till apples are tender.
Warm the pancakes according to package directions. Meanwhile, in a large bowl beat cream cheese, mascarpone cheese, and confectioners sugar until well combined. In a small bowl dissolve coffee granules in the water, then add to cheese mixture; mix well. Place 1 pancake on each of 8 plates then dollop with cheese mixture; repeat the layers two more times, ending with a dollop of the cheese mixture topping each stack. Sprinkle with cocoa and serve at once.
Combine cream cheese and curry powder. Spread in an 8" or 9" pie plate. Spread the chutney over the cream cheese. Sprinkle the top with the onions and peanuts. Serve with sliced apples, crackers or pita wedges.
With a kitchen shears or knife cut pizza dough into bite size pieces. Place dough and cheese in a large bowl and pour 1 tablespoon olive oil over top. Mix lightly with hands to separate sections of dough. Refrigerate dough while you prepare filling. In a large skillet over medium heat, saute red pepper 1 tablespoon olive oil until tender. Add chicken, green chilies, chives, paprika, cumin, cilantro, Hidden Valley Ranch Original seasoning and 2 tablespoons buffalo sauce. Remove from heat. Cool for 10 minutes. Pour cooled filling over dough. Spray shallow Bundt pan or ring pan with cooking spray. Gently fill ring pan with pizza mixture, making sure pizza dough touches other pieces but does not crowd. Bake pizza ring at 375 degrees for 20 minutes. Remove from oven and allow to cool slightly. Invert pizza onto serving platter and place a bowl of buffalo sauce in center for dipping. This is a great party snack. Easy to prepare and fun to eat. Your guests can simply pull the pizza apart, dip and enjoy! For a less spicy Buffalo dip, add 1 teaspoon Hidden Valley Original Ranch Dip mix and 2 tablespoons sour cream to 1/2 cup buffalo sauce.
Pre-heat your oven to 425°F/220°C/Gas 7 and place a baking tray in the oven to heat up as well. Unroll your puff pastry sheets and cut into four 6inch (15cm) squares. Place each salmon fillet diagonally onto one of the pastry squares and spread 1 tsp of the pesto onto each fillet. Place three asparagus spears on top of each of the fillets. Fold the two corners of the pastry over the salmon and asparagus and pinch together to seal them, making four individual parcels. Brush the pastry parcels with the beaten egg or alternatively you can use milk. Remove your hot baking tray from the oven and place the parcels on it. Bake for 20-25minutes until the fish is cooked and the pastry golden. Allow to rest for about 5 minutes before serving.
Fill a shaker halfway with ice cubes. Add bloody mary mix, tomato juice, vodka, olive juice, hot sauce, and pepper. Shake mixture vigorously for 5-10 seconds. Pour into chilled glass. Garnish with mozzarella balls stuffed with sliced green olives, if desired.
Preheat oven to 350°F Line a 15x10x1-inch baking pan with foil. In a medium bowl, using an electric mixer set on high speed, beat butter and brown sugar until light and creamy. On medium speed, beat in egg. In another bowl, combine flour, baking soda and 1/2 teaspoon cinnamon. Gradually add flour mixture to butter mixture and mix until dough is smooth. Stir in oats and walnuts. Reserve 1 cup dough for topping. Press remaining dough into bottom of prepared pan. In a medium saucepan, heat 1 1/2 cups chocolate chips, condensed milk, instant coffee and remaining cinnamon over medium heat; stir until smooth. Spread mixture evenly over the dough in the pan, smoothing the surface with a spatula; crumble reserved dough on the top. Sprinkle with the remaining chocolate chips. Bake until lightly browned, about 20 minutes. Cool completely on a wire rack. Lift foil to remove from pan; cut into 2-inch bars.
Combine all ingredients, bake at 350 degrees for 1 hour. Sprinkle cheese on top, bake until cheese melts.
Preheat the oven to 375 degrees F (190 degrees C). Combine the garlic, chili powder, paprika, curry powder, cornflour, oregano, sugar, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking rack. Cook the wings in the preheated oven 1 hour, or until crisp and cooked through.
In large heat proof bowl, pour boiling water over onions to loosed papery skin. Let stand 10 minutes then drain. Carefully cut off very end of each *pearl onion and slip off the skin. *Cut the pearl onions in half if you wish. Cream Sauce:: Melt butter over medium heat then add flour stirring with wire whisk constantly until all butter is absorded. Turn heat down to low and add milk slowly (or milk/whipping cream), continuing to stir constantly with wire whisk to break up lumps. Add sherry, (or substitute), Tabasco sauce, nutmeg, white pepper and salt. Fold in cooked onions and mix well. Just prior to serving, garnish with fresh parsley. Variation: When folding in cooked pearl onion add 3/4 cup fresh or frozen (defrosted) green peas.
Cook onions, peppers, mushrooms and garlic in olive oil for a few minutes; add tomatoes and cook over medium low heat for 30 minutes. Add saffron. Arrange fish in a buttered baking dish. Pour wine over fish and season very lightly with salt and pepper. Add sauce and bake for 30 minutes in a 350F oven. Garnish with parsley.
Heat oil in a skillet until very, very hot, but not smoking. Add mushrooms and sautee over high heat for 4 minutes, sprinkling with salt and pepper as they cook. Do not overcook or allow mushrooms to begin to release liquid. Toss with garlic and parsley and serve immediately.
Preheat oven to 350°F. In Dutch oven over medium heat, warm 1 tablespoon oil. Add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes. Remove to a plate. Add remaining oil and brown chicken about 5 minutes on each side. Drain on paper towels and remove excess grease from pan. Return chicken, vegetables and remaining ingredients to Dutch oven and mix gently. Cover and bake until chicken is no longer pink in center, about 1 hour, stirring once.
Prepare the lobsters for broiling and set aside. After the lobsters have been prepared for broiling, slowly melt 1/2 lb. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter. Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups. In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box). Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated. Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture. Next, divide the seafood into equal parts and fill the lobster body. Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws. Pre-heat the oven to 375 degrees F. Cook the lobsters for approximately 30-40 minutes or until the tail meat becomes white and firm to the touch. Serve at once with lemon wedges and drawn butter.
Mix garlic, ranch, and cayenne pepper together. Then spread it over the pizza crust leaving about 1 inch border of crust. Cover the pizza with mozzerella cheese. Then sprinkle the fresh basil leaves over the top. Bake at 350 F for approximately 15-25 minutes. Generally it takes about this long but the time can vary depending on the pizza crust being used.
In a shaker, combine Hypnotiq, Chambord, vodka and juice. Shake vigorously and strain into a chilled Martini glass. Garnish with skewered blackberries.
In a small bowl, combine the flour, baking soda and salt. Stir well to combine. In a large bowl or your mixer, cream together the butter, water, brown sugar & white sugar until smooth. Beat in the egg and add the vanilla. Add the flour to the creamed mixture and stir well.Mix in the white chocolate chips and the dried cranberries. Drop by heaping teaspoons onto a non-stick cookies sheet, or use a small ice cream scooper. Bake for about 8-10 minutes. The best is to keep them just slightly undone, as they will finish for another minute on the pan after you've removed them from the oven. Allow to cool on a wire rack.
For the dough: In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix with your hands until combined. Knead by hand until smooth and elastic, about 10 minutes. Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes . Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 3 inch, thickness 1/4 inch). For the filling: In a pan heat 1/2 tablespoon of olive oil over medium high heat add garlic and mix. Next add onion, salmon, and mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well. Now place a tablespoon full of filling mixture in the middle of each dough disk and gather the dough up around the filling. Pinch the seam shut. Flatten the dough lightly and dip the dough balls in the remaining 1/2 of the beaten egg and roll them in bread crumbs. Now cover the dough balls and leave to rise about 30 minutes. Next deep fry them in hot oil (over medium heat), until they are golden brown . Remove them from the oil onto absorbent paper to drain for a minute or two. Then serve hot with tomato sauce or your favourite dipping sauce. Enjoy.
GLAZE ONE: Mix egg and water ( or choose milk or cream) and mix together. Apply this ten minutes before baking time is finished. GLAZE TWO: Mix egg yolk and cream ( or choose milk or water) This glaze gives bread a rich brown look if applied either before baking or ten minutes before baking is done. GLAZE THREE: Beat egg white with the cold water - gives a shiny look. Apply five minutes before baking is finished. GLAZE FOUR - SWEET GLAZE: Combine the sifted icing sugar with milk, adding vanilla to taste. Drizzle over loaves after they have been baked - apply twice -- half as soon as taken from oven and then again when bread has cooled a bit.