HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 °F Butter or lightly spray a 9 inch cake pan. Set aside. In a large bowl whisk together the flour, sugar, baking powder and salt until combined. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon until mixture forms moist clumps. Do not over mix. Gather dough together with hands and place on a lightly floured surface. Knead until smooth. Roll dough with a floured rolling pin into a 16x 10 inch rectangle. With a knife or metal spatula evenly spread pesto over dough. Sprinkle with feta cheese and sun-dried tomatoes. Starting at the short end, roll dough into a cylinder, brushing off any excess flour as you roll. With a sharp knife, cut dough in half, and then in half again (4 pieces). Cut each quarter into 3 equal pieces and place in the prepared pan, cut- side up. (12 pieces). Brush lightly with olive oil and sprinkle with freshly grated parmesan cheese. Bake in preheated oven for 15 minutes or until lightly browned on top and toothpick inserted in center of scone comes out clean. Cool on wire rack.
Season chicken with salt, ground white pepper and some of the paprika. Melt the butter in a frying pan and fry the breats until golden brown. Remove from the pan - keep warm. In the same pan add the garlic, onion and peppers and gently fry until cooked. Stir in the remainder of the paprika and the tomato paste. Add the chicken stock, boil and then simmer for 5- 8 minutes. Add the yogurt and check the seasoning - salt and pepper if necessary. Arrange the warm breasts in a serving dish and pour the sauce over. Garnish with the chopped tomato.
Combine tofu, lemon juice, Splenda, extracts, yogurt, cinnamon and milk in blender or food processor. Blend until very smooth. Pour into graham cracker crust and bake at 400°F for 45-60 minutes or until golden on top and firm in the middle. Remove from oven and chill until completely cooled. Top with pie filling and serve.
Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes. Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.
Prepare a marinade by mixing wine, soy sauce and ginger. Marinate chicken for at least 2 hours. Drain well. Put salad, green onions, broccoli, almonds and chicken in a large salad bowl. Combine all dressing ingredients in a jar and shake well. Toss salad with dressing and sprinkle sesame seeds on top.
Preheat oven to 350-degrees Fahrenheit. Grease and lightly flour three (9") round cake pans. Set aside. In a bowl, sift flour and soda together and set aside. Beat butter and shortening with sugar at medium speed with an electric mixer for approximately 5 minutes, or until fluffy. Add egg yolks one at a time, beating well after each addition. With the mixer on medium speed, add flour and buttermilk alternately, beginning and ending with buttermilk. Add vanilla, coconut, and pecans, and stir well to incorporate. In a separate bowl with clean beaters, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter, just until blended. Pour batter into prepared pans. Bake for 25 minutes. Test for doneness by touching the top of cake with your finger. Cake is done if it bounces back up. Cool layers on wire racks sprayed with cooking spray to prevent sticking. When cake has cooled completely. spread frosting between layers and on sides and top of cake. Garnish with pecans or coconut, if desired. ITALIAN CREAM FROSTING: Beat cream cheese and butter at high speed with an electric mixer until fluffy. Reduce speed to medium and add sugar, vanilla and coconut extracts. Beat well until frosting is smooth.
Preheat oven to 375 degrees. Cream butter and sugars well until lighter in color and fluffy. Add egg, egg yolk, milk, and vanilla and mix well. Add 1 cup of the flour, the baking soda and the salt, mix well. Add remaining flour(s)and mix well. Add chocolate chips and mix well. Drop by spoonfuls onto cookie sheets and bake for 8-10 minutes.
Melt butter in a medium saucepan. Add 3 tbsp of flour and stir over medium. heat for 1 minute. Do not brown. Add chicken broth and milk. With a wire. whisk, stir mixture until it comes to a boil and add salt, garlic powder and. pepper. Continue to cook one minute more. Add the tomato sauce, sugar,. chili powder, paprika, oregano, ground cumin and cayenne. Stir well with a. wire whisk. Cook 2 minutes longer and remove from heat. Brown beef, mushrooms and onion in a large skillet; drain liquid, then add. sauce and mix well. Spray a baking dish, 8 or 9 inch round or square would. work. Cut each tortilla into 6 pieces and layer half of the tortilla pieces. in the bottom of the tins. Layer half of the meat mixture and half of the. cheese. Repeat layers. Let cool, cover with heavy duty aluminum foil and. store in freezer, or continue to baking instructions. Bake, covered, in a 375 degree oven. approximately 45 minutes. * Note: I sometimes leave out the mushrooms and instead add a can of black beans and some fresh or frozen corn kernels. You can easily add ingredients of your liking to alter the recipe, such as sliced black olives or some diced green chili.
Put the coconut milk in a non stick pan over medium heat. Add the brown sugar and corn syrup when the it starts to boil. Continue stirring until the mixture thickens. End point is reached when a drop of the cooked materials in cold water forms a soft ball. Cool and pour in sterilized containers and seal completely.
Heat oil in a large saucepan over medium-high heat. Saute onion 4 minutes or until lightly browned. Add remaining ingredients (except pasta, horseradish, cayenne and ginger); bring to a boil. Cover, reduce heat and cook 25 minutes. Add pasta; cover and cook an additional 12 minutes or until pasta is tender. Before serving, add as much horseradish, cayenne and ginger as you can take.
Cut onion slices in half and peppers into 1/4 inch by 1 inch strips. Combine squash, onions and peppers and sprinkle with salt, cover with water and let stand 2 hours. Drain, rinse, drain well. Combine vinegar, sugar, and remaining ingredients in a large pot. Bring to a boil, reduce heat and simmer 10 min. Add veg and return to a boil-remove from heat immediately. Quickly ladle veg and liquid into clean hot jars. Leave 1/2 inch head space. Seal. Process 10 minutes in a boiling water bath.
Heat the olive oil in a large pan. Add the onion and cook for 5 minutes. Stir in the celery, carrots the potato and half of the garlic (2 cloves). Cook for a few minutes, until beginning to soften. Add the lentils and stock to the pan. Bring to the boil. Reduce heat and simmer, covered for 30 minutes. Add the bay leaves, remaining garlic and half of the lemons (lemons-skin and all). Cook the soup a further 10 minutes. Remove the bay leaves. Squeeze the juice from the remaining lemons, then stir into the soup. Pour the soup into a food processor or blender, process until smooth. It's better to do this step in a couple of batches. Transfer the blended soup back to the pan. Stir in the cumin, tobasco or cayenne and season to taste. Ladle the soup into bowls and top each with a couple of thin lemon slices and a sprinkle of chopped fresh flat-leaf parsley.
Get the fatty coconut milk, not the "light" variety. The meaty coconut goodness will condense at the top, leaving about an inch of watery stuff in the bottom. Don't shake the can - simply open the top, spoon out the thick coconut part, and pour off the watery stuff. The watery part can be discarded, or drunk (tastes light and sweet), or you can put part of it back into the biscuit mixture if it needs more liquid. Chop the onion, as fine or coarse as you prefer. Mix the rest of the ingredients. Add the chopped onion and mix. Add the coconut goo and mix until fluffy like mashed potatoes. Spoon onto baking sheet or into greased muffin tin. I prefer using a muffin tin - they just look so nice and well-shaped, and they are less likely to burn. Bake for 35 minutes @ 450 degrees F.
Heat oven to 350°. Lightly grease cookie sheets. Mix together sugar, eggs and oil. Add flour and baking powder. Form 1" balls (cookies should be "flat" on the bottom where they rest on the cookie sheet) and bake about 10-15 minutes (until lightly browned on the bottom). While still warm, take a small pointed knife and scoop out a pocket on the flat side of each cookie. Fill with preserves & spread a small amount on the flat sides as you join 2 cookies together to form the peach. Color the brandy with a little food coloring & dip the peaches to give them a "blush". Then roll the peach in granulated sugar. You may garnish with artificial leaves for presentation. **Variation--if you have the time to make these lovely cookies on the actual day that they will be eaten, you may fill the pockets with pastry cream, and then seal the two halves together with melted dark chocolate!
Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender. Remove from heat, stir in parsley and next 4 ingredients. Add bread cubes; toss gently. Combine egg and white wine; stir into bread mixture. Spread evenly into 11- x 7- x1 1/2" baking dish; set aside. Rinse trout; pat dry. Sprinkle inside of fish evenly with 1/2 tsp salt. Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture. Dredge fish in flour. Place over stuffing, overlapping slightly. Drizzle with reserved lemon juice mixture. Place bacon over trout. Cover and bake at 350* for 45 minutes. Uncover and bake an additional 15 minutes.
Cut beef into ribbons or pieces. Melt butter in pan on medium heat. Mix in flour and pepper with a whisk or fork. SLOWLY add milk, mixing constantly. Bring to simmer and add beef. Simmer for five minutes. Serve over toast.
In a large cast iron skillet or wok, heat oil over medium-high. Add chicken and garlic - cook for about 4 minutes. Add cashews, bell pepper and snow peas - cook until tender, about 2 minutes. Add chicken broth, reduce heat and simmer for 8-10 minutes or until chicken is cooked through. Move chicken and vegetables (keep any liquid in pan) to a bowl and keep warm. Whisk in sour cream, Dijon and honey to juices in skillet and heat only until warmed through. Pour sauce over chicken mixture and toss to combine. Serve over rice, noodles or mashed potatoes.
Bring 4 quarts water to boil in large pot. Heat 3 tablespoons oil in large skillet over medium-high heat until shimmering. Add mushrooms, peppers, onion, 3 tablespoons vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook covered, stirring occasionally, until vegetables begin to soften, about 5 minutes. Uncover and continue to cook, stirring occasionally, until vegetables are tender and browned around edges, 10 to 12 minutes. Stir in garlic and cook until fragrant, about 30 seconds. While vegetables are cooking, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain pasta, and return to pot. Add cooked vegetables, remaining oil, and remaining vinegar to pot with pasta and toss to combine, adding reserved pasta water as needed. Stir in tomatoes and basil and season with salt and pepper. Serve.
Generously butter a 9-cup Bundt pan, and dust it with flour, shaking out the excess. In the bowl of a food processor, blend together the eggs and the sugar until smooth and thick, about 1 minute, stopping once to scrape down the sides of the bowl. Add the butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl. Add 2 cups plus 6 Tbs flour, baking powder, and salt, and pulse twice or so to just combine. Do not overmix. In a large bowl, toss the raspberries and blueberries with the remaining 2 Tbs flour. Using a rubber spatula, fold the batter into the berries. Transfer this finished batter to the prepared Bundt pan, spreading it evenly across the top. Place the Bundt pan on the center rack in a cold oven, and turn the oven to 300 degrees Fahrenheit. Bake until a toothpick or knife inserted in the cake's center comes out clean, about 1 hour and 25 minutes. Cool the cake in the pan for 5 minutes; then invert it onto a rack to cool completely. Serve at room temperature, with tea, ice cream, or whipped cream, as the weather dictates.
Bring water and garlic powder to boil in a large saucepan, stir in grits. Return to a boil and reduce heat, cook 4 minutes, stirring occasionally. Remove from heat. Combine flour and cheddar cheese; stir into grits. Stir 1 egg into mixture until well blended. Spoon mixture into a lightly greased 9" pie plate; press with back of a spoon to form a shell. Cook beef and taco seasoning mix in a large skillet until meat browns, drain. Spread meat mixture into pie shell. Top with 3/4 c Monterey Jack cheese, tomato, olives, and green pepper; set aside. Combine 2 eggs and milk. pour over pie. Bake at 375F degrees. for 25 minutes. Remove from oven, sprinkle with remaining 1/4 cup Monterey Jack cheese, and let stand 5 minutes before slicing.
Combine first 4 ingredients. Stir over low heat until well blended. Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling. Then boil slowly stirring constantly, for 5 minutes to soft ball stage on a thermometer 234 degrees. Remove from heat. Stir in chocolate,marshmallow creme and vanilla until chocolate is melted. Then turn into a buttered 9x9-inch pan to cool.
If you're making the shortbread from scratch then start here:. Beat the butter with a wooden spoon to soften it. Beat in the sugar, followed by the flour (sifted to avoid awkward lumps). Work the ingredients, first with the spoon, then with your hands, until you have a soft dough that completely stays together without leaving bits in the bowl. Divide the dough into two equal sized pieces. Transfer the dough to a flat surface and roll out lightly until it 5mm to a centimetre thick. Place each half of the dough into a separate 9 inch square tin. Prick the shortbread all over with a fork. Cook the shortbread in a very low oven (300F, 150C, GM2) for 50 minutes. The shortbread will almost certainly not go hard while still in the oven. It needs to cool before it firms up. If you have bought 400g of shortbread:. Place the shortbread in a sandwich bag and bash with a rolling pin until you have a bag of biscuit crumbs. Melt 50g of butter, add the shortbread crumbs and mix inches. Press into the bottom of the two 9 inch square tins and refrigerate for 30 minutes. To make the caramel:. Place the butter and sugar into a pan over a medium heat and stir until butter is melted and sugar dissolved. Add the can of sweetened condensed milk. Increase the heat and stir vigorously until the mixture just begins to boil. Important: It will look like there is a massive excess of melted butter floating on the top. If you remove this the mixture WILL NOT SET so LEAVE IT THERE! Just as the mixture begins to boil (i.e. you see the first big bubbles break the surface) remove from the heat and continue to stir vigorously for 2 minutes. Pour the caramel over the chilled shortbread, and leave to set for 20 minutes. To finish:. Melt 400g of milk chocolate in a glass bowl over boiling water. (For the best result, break the chocolate into pieces no smaller than 1 inch square, heat water until it is at a rolling boil, add chocolate, and then reduce to a simmer with only a few large bubbles and DO NOT TOUCH until most of the chocolate has melted). Pour over the shortbread. Now refrigerate for several hours until set. Score each tin into 24 pieces.
Preheat oven to 400. With the top of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin. Place the oil in an oven-proof skillet and sear the tenderloin well over medium-high heat for about 10 minutes, turning the meat over as it browns. Add the chicken broth and white wine to the pan, and place it in the oven for 10 minutes. Remove it and let it rest, covered with foil, for 10-12 minutes before carving. It will continue to cook as it sits. Slice and serve immediately.
Slice potatoes into chunks or into round slices, I have cooked them both ways and both are good. It is just personal preference for shape. Boil for 10 minutes in salted water, drain in a collander. Heat a large skillet over medium-high heat melt butter and oil in skillet. When butter is melted add onions. When translucent, add potatoes and seasonings. Cover and cook on one side for 5-7 minute. Flip and cook on other side for 5-7 more minute. Potatoes should be browned and crispy looking, but also a little soft. If butter ran dry during cooking add 2 more TB. Enjoy!
Preheat oven to 375*F. Brush an 8X8 inch baking pa nwith melted butter or spray generously with cooking spray. Sift the flour, sugar, baking powder and salt into a large mixing bowl. Stir in the cornmeal. In a seperate bowl, whisk together the buttermilk, oil and egg. Stir the wet ingredients into the dry just enough to combine; avoid overmixing. Fold in the green chilies, cheese and onions. Scrape into the prepared pan and bake 30 to 35 miinutes, until the top is very light golden brown. Cool at least 10 minutes before cutting.
Muddle mint, cilantro, lime and pineapple juice in a Collins glass. Add the Flor de Cana 7 year rum and vanilla.Fill the glass halfway with crushed ice and use a spoon to swizzle ingredients. Fill the glass the rest of the way with crushed ice and give another swizzle. Garnish with a mint and cilantro spring.
Saute onions in the butter in a large soup pot. Add carrots, potatoes, water, salt, parsley, thyme and bay leaf. Reduce heat to low and simmer for 30 minutes. Discard the bay leaf. Puree soup in a blender in small batches or with a stick blender. Return to the pot. Stir in milk. Season with salt and pepper to taste.
Butter both sides of bread. Put bread in both sides of a grilling device. Place pie filling on top of the bread. Close grilling device and grill over a fire until the bread is brown and the pie filling bubbles.
Combine the oatmeal and the buttermilk, stir and let soak. Mix together flour, baking powder, baking soda, salt and brown sugar. Add chopped peaches to flour mixture to coat. Mix together cream cheese and egg, and add to oatmeal mixture. Add dry ingredients to wet ingredients and stir until just blended. Pour in greased muffin tins. Sprinkle with a little sugar before baking. Bake in 400° oven, 25-30 min. Makes 5 Texas-size muffins.
In a large pot, boil chicken until done. Cool and debone. In a skillet, saute onion in oil. Add remaining ingredients and simmer for 45 minute. to mingle the seasonings. Serve with monteray jack cheese and tortilla chips and avocado.
Season breasts with Tony Chachere's. Heat olive oil in cast iron skillet over medium high heat. Add chicken and cook until brown, about 3 minutes each side. Remove chicken from skillet and set aside. Add sliced sausage to skillet and brown, approximately 5 minutes. Remove and set aside. Lower heat to medium. add onions, celery, and bell pepper, and saute until onions are translucent. Return chicken and sausage to the skillet, and add garlic and water. Stir to incorporate. Reduce heat to low, cover and cook for 45 minutes. Add green onions and parsley. Serve over cooked rice.
Preheat oven to 350'F. Grease a 9" spring form pan or a 9x9x2 inch baking pan; set aside. In a small bowl combine walnuts, brown sugar, and cinnamon. For the topping: In another small bowl, cut the 1/4 cup butter into 1/3 cup flour until crumbly. Stir in 1/4 cup of the nut mixture. Toss the pear slices with the lemon juice and set aside. In a medium bowl, combine 1 3/4 cups flour, the baking powder, baking soda and salt; set aside. In a large bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar and vanilla. Add one egg at a time beating after each addition. Alternately add the flour mixture with the sour cream to egg mixture. Beat on low speed after each addition until combined. Spread two thirds of the batter in the prepared pan. Sprinkle with the reserved nut mixture. Layer the pear slices on top. Gently spread remaining batter over pears. Sprinkle with reserved topping. Bake for 55-60 minutes or until a toothpick comes out of the center clean. Cool in the pan for 10 minutes on a wire rack. If using remove the sides from your spring form pan and cool for an additional 30 minutes. Bon Appetit!
Preheat oven to 400°F. Cook and drain the broccoli. Combine undiluted soup, eggs, mayonnaise, cheese, onions, salt and pepper. Stir in the drained broccoli. Pour mixture in 1-1/2 quart baking dish. Bake at 400°F for 25 minutes. In the meantime, melt butter in a frying pan, toss in the croutons until butter is absorbed. Add buttered croutons to baked broccoli the last 5 minutes of baking time. Note: This dish is always better the next day.
Preheat broiler. In a small bowl, combine margarine, basil and lemon pepper. Place fish on a greased broiler pan and spread 1/2 of the margarine mixture over the fillets. Broil about 5-8 inches away from heat for about 5 minutes. Turn the fillets over and spread the remaining margarine mixture on them and top with lemon slices. Broil for another 5 minutes or until fish can be flaked with a fork.
Cut the fresh jackfruit into equal square shaped slices. Fry the cut pieces in a wok, in 2 tbsps. of ghee for 7-8 minutes. In a mixer, grind the coconut and jaggery to a fine paste. Add 2 cups of water. Boil the coconut-jaggery mixture in another vessel for about 10 minutes. Add the fried jackfruit pieces into the vessel. Boil again for 2 minutes. Boil the milk in a vessel. Make it lukewarm. Fry the cut cashews and coconut slices (1mm thickness) in 1 tbsp. of ghee to a golden brown colour. Remove from flame. Add the milk. Mix well. Add the cardamom powder and fried cashewnut pieces and coconut pieces. If required, morem milk can be added. Serve hot or cold.
Preheat oven to 200F, spray a cooling rack with non-stick spray. Spread out the peels in one layer on the rack and place in the oven. Bake until dry and brittle, about 2 hours. Let cool. In a coffee or spice grinder, combine driend peels and sugar and process until fine and powdery. Store in an airtight container.
Cook meat, seasoning, onion, garlic, salt and pepper with 2 cups of water until onion is tender. In a bowl mix bread, eggs, olive oil and cheeses. Add meat mixture and mix well. Stuff mixture into manicotti shells. Break up tomatoes, add 1 can of sauce and the water. Pour evenly into bottom of greased pans. Arrange shells over sauce and top with remaining sauce. Cover and bake at 350F for 1 hour or until tender. While still hot sprinkle the second amount of mozzarella over top and let melt before serving.
Heat oil in a large skillet. Add kielbasa and brown over high heat. Add carrots and water, bring to a boil, cover, reduce heat to low and simmer for 5 minutes. Add sauerkraut, beans and dill. Bring to a boil, cover, reduce heat to low and simmer 30 minutes.
In a bowl, combine flour, salt, paprika, and pepper. Coat chicken wings in flour mixture; shake off excess. Place wings on a large greased baking sheet. Bake at 350*F. for 30 minutes. Remove from oven and drain. Combine honey, orange juice concentrate, ginger and soy sauce; brush generously over chicken wings. Reduce heat to 325*F. Bake for 30-40 minutes or until chicken tests done, basting occasionally with more sauce. Sprinkle with parsley before serving if desired. Yield: 2 dozen.